Mutton Chap/মটন চাপ

 

উৎসবের আনন্দে আমার রেসিপি
মটন চাপ
উপকরণ : খাসির মাংস :১/২ কেজি
পিঁয়াজ : ২৫০ গ্রাম
আদা ও রসুন বাটা :১ টেবিল চামচ।
গরম মশলা গুঁড়ো : ১ চা চামচ
হলুদ গুঁড়ো : ১ চা চামচ
জিরে গুঁড়ো : ১ চা চামচ
ধনে গুঁড়ো : ১ চা চামচ
কাশ্মীরী লংকা গুঁড়ো : ২ চা চামচ
কাজুবাদাম :২ টেবিল চামচ
চারমগজ: ৪ টেবিল চামচ
পোস্ত :২ টেবিল চামচ
জায়ফল : ছোটো একটা টুকরো
জয়িত্রী :১ টা পাপড়ি
বড়ো এলাচ : ১ টি
টক দই : ৩ টেবিল চামচ
বেসন : ২ চা চামচ
কেওড়ার জল : ২ চা চামচ
সাদা তেল : ৩ টেবিল চামচ
গাওয়া ঘি : ১ টেবিল চামচ
লবণ স্বাদমতো।
প্রণালী : খাসির মাংস মাঝারি মাপের কেটে ভালো করে ধুয়ে রাখুন।
পিঁয়াজ (২৫০গ্রাম) অর্ধেক সরু করে কুচি করে কেটে নিন। বাকি অর্ধেক পেস্ট করে নিন।
কাজু,মগজ,পোস্ত,জায়ফল ও জয়িত্রী একসাথে বেটে নিন।
গ্যাস এ প্রেসার কুকার বসিয়ে গ্যাস অন্ করুন।
সাদা তেল ও গাওয়া ঘি দিয়ে গরম করুন। এবার কুচি করা পিঁয়াজ হাল্কা ভাজুন। মাংস দিয়ে অল্প ভাজুন।পিঁয়াজ ব্রাউন হলে রসুন, আদা বাটা দিন,
কিচ্ছুক্ষণ পর পিঁয়াজ বাটা দিন।
বেশ কষা হলে,তেল ছাড়তে শুরু হলে হলুদ গুঁড়ো, জিরে গুঁড়ো, কাশ্মীরী লংকাগুঁড়ো, ধনে গুঁড়ো আর পরিমাণ মতো লবণ দিয়ে কষুন। এইসময় বড়ো এলাচটা অল্প চিরে মাঝে দিয়ে দিন।
এবার টক দই ও বেসন (২ চা চামচ) দিয়ে কষা হলে কাজু ইত্যাদির পেস্ট দিয়ে আবার নাড়ুন। দেখবেন খুব সুন্দর গন্ধ বার হচ্ছে।
সব মশলা মাংসর গায়ে লেগে বেশ তেল ছাড়া অব্দি নাড়তে থাকুন। এবার পরিমাণ মতো গরম জল দিন। উপর থেকে ২ চা চামচ কেওড়ার জল দিন, বেশি দেবেন না তাহলে তেতো হয়ে যাবে।
প্রেসার কুকার বন্ধ করে একটা whistle দিলে গ্যাস সিম এ রেখে ২০ মিনিট রেখে গ্যাস বন্ধ করে অপেক্ষা করে প্রেসার কুকার খুলুন।
গরম ভাতের সাথে পরিবেশন করুন।
যদি কড়াই তে করেন তাহলে ঢাকা দিয়ে রান্না করতে হবে আর আরো বেশি সময় লাগবে।
পুজোর আমেজে এই রান্না মন ভরিয়ে দেবে।
উৎসবের দিনগুলো আরও আনন্দে ভরে উঠবে। 

LENTIL SEEDS CURRY WITH DRUMSTICKS /মুসুরডাল সজনেডাঁটার চচ্চরি

 

Lentil seeds curry with drumsticks

Today's recipe is a little different... I wanted to make it different from the usual bengali drumstick curry.
Let's come to the recipe.
Ingredients:
Lentil seeds : (100 grams)
Drumsticks: 10 to 12 pieces (peeled and cut into small pieces)
Onion: 1 large (coarsely chopped)
Garlic: 4 to 5 cloves (peeled)
Green Chillies: 2 (chopped)
Tomato: 1 medium (cut into 6 pieces) Mustard oil: 2 to 3 teaspoons
Turmeric powder: 1/2 tsp
Kashmiri Lanka Powder: 1/2
Salt to taste.
Sugar: 1/2 tsp

Preparation:

Place the pan on the gas and add all the ingredients with 2 cups of water and turn on the gas. Cover the pan.
Stir occasionally, when it boils well and let it dry. Now turn off the gas. When lentil seeds, drumsticks mix well and dry mixing is done...our dish is ready. Spread raw mustard oil on top.
Serve with hot rice.
It will be very good with hot rice.

Custard Apple Dessert /Atar Payesh

 

Custard Apple dessert/Atar payesh

At first I thought it would not taste good, but after cooking it, I realized that it is so delicious that guests coming home will not leave without praising it.

 
So without further delay let's get to the recipe.

 
Ingredients: 1 liter of milk (milk with fat is best.)
Custard Apple : 1 large
Sugar: 100 gms...not more than this is needed as custard apple is sweet and I used little date plam jaggary (khejurer gur) also.
Cashews, Raisins3Tablespoons... Cut into small pieces.
Method:

Put 1 liter of milk on gas and thicken it. Scoop out the seeds of custard apple and put the palp in a bowl. Add sugar and jaggary(khejurer gur) while thickening the milk. Now mix all palp of custard well so that the milk does not curdle. Garnish with thinly sliced ​​almonds and raisins when dessert become thick.
Give rest for 1 hour, then serve in small glass bowls. If you want keep it in refrigerator for perfect setting.
Eat happily.

WHOLE GREEN MOONG SALAD

Health benefits of green moong, Mung,Whole green gram.

1) It is rich in folate,folic acid... so helpful for pregnent lady.

2) Lower blood pressur.

3) Full of antioxidants like flavonoids which protect heart from free radicals that damage blood vessels of our body.

4)Rich in Magnesium, Potassium, Calcium which help for formation of bones,teeth.
Magnesium helps to protect cardiovascular desease specially for women.

5)Rich in protein for vegetarians that help to make new cells.

 
6) It is helpful for good skins, for healthy eye sights.

7) Helpful for weight loss.

So it is good for us taking green moong as breakfast or for any meal in different way.

PROCESS OF MAKING GREEN MOONG SALAD

Soak green whole moong in water yesterday night. I also soak handful of kabli chana ( white chick pea)with it. Boil green whole mung n white chick pea together.
Take atleast 15 to 20 minutes for proper boiking in pressure cooker.
Transfer boiled materials in a bowl. Add black pepper, corriander leaves, green chillies ,lettuce, 1 to 2 teaspoons of mustard oil. I use mustard oil but you may use olive oil or any white oil. You may use sliced tomatoes also. Mix well n have in breakfast.

 
Eat healthy, stay healthy.

SIMPLE STREW

 

This recipe is for when you don't feel like cooking but your stomach is asking for food.

Ingredients -
Carrot (1), Beans (3 to 4), Onion (1 cut into 4 pieces), Garlic (4 cloves...chopped), Ginger (about 1 inch...chopped) Cheese (100 gm), Eggs (2...1 boiled, 1 raw)
Process...

Cut carrots, beans, paneer into thin lengths. Place the pressure cooker on the gas...turn on the gas. Add white oil.. Add a piece of cinnamon, a small cardamom and a bay leaf, these are for tempering.
. Now add all the ingredients at once.. lightly stir.. 1 tsp coriander powder, 1 tsp pepper, salt, sugar.
Add 4 tsp Kashmiri red chilli powder...stir. Now put the boiled egg in the middle and break the raw egg and put it on top. Close the lid of the pressure cooker and wait for a whistle. Give standing time and then serve with hot roti or rice. It didn't take long time but healthy dish is ready to serve. But it's good to eat 😋😋

NOODLES FROM HANDMADE ROTI

 

Chowmin... a delecious breakfast or evening snacks. 

Today I am sharing a different way of making chowmin from old handmade rotis. Most of Indians have their dinner with handmand rotis. In major time we have leftover rotis in our kitchen after dinner,it is really an annoying factor for us. ( for home chef😁).

It comes to my mind to make chowmin from leftover rotis.

Noodles made with old handmade rotis. Cook this way without discarding the previous day's handmade roti.

 
Ingredients:
Old handmade roti...3
Eggs... 2
Chopped onions... 1 cup
Green chillies....sliced if desired.
Carrot..1
bean...2
capsicum...1/2...cut them all into small pieces.
Tomato sauce...2 to 3 tbsp
Red Chilli powder... 1 tsp
Turmeric powder...1 pinch...you may not give it.
White oil... 3 tbsp Salt to taste.

Method... Cut the old handmade rotis with scissors very thin and long to look like noodles.
Put the kadai on gas... add white oil... make egg batter and add in the oil to make scramble eggs. Take out from karai and keep aside. Now lightly fry all the vegetables and onions. After frying for 2 minutes stir with thinly sliced ​​roti pieces....add salt...again sprinkle little water. Do not keep the prepared product gas for too long otherwise it will harden the dish. When it is well mixed, add black pepper powder. 

Now take it out of the gas oven and serve with tomato sauce.

GOURD SUKTO,BENGALI RECIPE IN DIFFERENT WAY

 Bengali authentic Sukto is of various types. Sukto means many

 kinds of spices. But today I will share a very

 simple yet delicious sukto recipe.

Ingredients:

 
Gourd - one
Bitter gourd - 2
Spices - Panchphoran - 1 teaspoon,
bay leaves - 1,
Red dry chillies - 1
Ginger paste - 2 tbsp
Turmeric powder – 1/4 tsp
Coriander powder-2 tbsp
Sugar - 2 tbsp
White oil - 3 tbsp
Salt to taste.

Method -
Wash and peel the gourd and cut it into small pieces. Cut the bitter gourd thinly. Thinly slice the skin of the gourd.
Place the pan on the gas... put white oil in it. When the oil is hot, fry the bitter gourd and gourd skins. Add panchphoran, bay leaves and dry chillies to that oil. When the oil is done, add the chopped gourd. Add little salt. Cover and let it cook. If you think you can lightly cook the gourd in pressure cooker...I did it. It makes cooking faster.
However, if you boil it, don't waste the water of the gourd, then the benefits of the gourd will no longer be available. After some time stir again with ginger paste, little turmeric, coriander powder...then cover. When the gourd is cooked well and the water dries up, stir well with the sugar. Stir for another 5 minutes. Now spread the fried bitter gourd and gourd peels on top. Add some ghee on top for better taste. I did not add ghee. Serve with hot rice...can't forget the taste.
Eat well and stay healthy.

TOMATO CHATPATA/SIMPLE TOMATO RECIPE

 

TOMATO CHATPATA/SIMPLE TOMATO RECIPE
This recipe is my favorite one among all my favorite dishes. I present it as a side dish.
My husband brought 1 kg tomatoes from local market. Seeing these my heart wants this delectable dish with hot rice and dal. When this thought comes in my mind I became ready to prepare this.😀

INGREDIENTS:

Tomato : 5
Onion : 1(finely chopped)
Mustard oil:2 tablespoons
Corriander leaves :1 full cup,finely chopped
Salt: according to your taste.
Sugar : 1 teaspoon.

 

How to make: Wash and boil all tomatoes, (you  can make it by burning tomatoes on taoa.)
Drain out water from it. Peel off all skins of tomatoes. Keep those in a bowl.

Add all ingredients (mentioned above)with boiled tomatoes, add salt accordingly and some sugar also.
Use a spoon to mix well and serve with hot rice or hot chappatis as a side dish.
I am sure you can't resist yourself to have it.

Enjoy the dish.

EGGS IN SHRIMP/JHINGE DIM BAHAR

 

EGGS IN SHRIMPS
It is a different dish of shrimp ( jhinge) from usual one and it is really a healthy and tasty as well.  

A new recipe...easy and nutritious.

 
Ingredients – 

1) Shrimp– 5 small size.
2) Eggs - 2
3) Onion slices - 1 large size
4) Raw Chilli – 2, slice in small pieces
5) White oil-3 tbsp
6) Black Cumin seeds - 2 tsp
7) Sugar-2 tsp
8) Turmeric powder (1/4 tsp), (Coriand powder 2 tsp) (Red chilli powder -1/2 tsp)
9) Coriander leaves(shredded) : 1/2 cup

Salt according to your need but in this recipe use less salt for perfect taste.

Process - Put white oil in the pan... When the oil

 is hot, beat the eggs with onions and green chillies and make an omelette. Now add black cumin seeds and green chillies with one more spoon of oil...when the smell is good, lightly saute with onion slices.

Now cut shrimps into small pieces and wash them and put them in the pan. Do not add water at all. Keep stirring... add a little turmeric, coriander powder, red chilli powder and stir again. If it boils well, add some sugar. Mix it well and take it off the gas. Sprinkle coriander leaves on the top of the dish. Serve with hot roti or rice. Everyone in your home will be very happy

.

Eat well...stay healthy.

BENEFITS OF COW GHEE

 

Today I am sharing the utility and beneficial parts to introduce cow ghee in your daily diet.
Benefits of cow milk ghee:

Cow ghee is very beneficial for many ailments. Let's know the benefits of including cow ghee in your daily diet:

1.Ghee helps to improve gastric and digestive problems.

2. Increases eye color.
3. Ghee is used in various Ayurvedic formulations.
4. Reduces stress, anxiety, helps reduce the risk of cancer and diabetes and boosts immunity.
Ghee is anti-inflammatory.

5.Reduces high cholesterol level.   
6. Ghee helps increase appetite.
7. Eating ghee during pregnancy is very beneficial. But the doctor must be consulted.
8. Minerals and fatty acids are better absorbed by consuming ghee.
9. Ghee helps keep the skin healthy. It also keeps away any problems including mouth ulcers. Ghee is nourishing and healing.

Some eat ghee to lose weight and some to gain weight.
Ghee is very beneficial in any heart problem.
Last and foremost point is that ghee enhances the taste and color of any dish 😄😄😋😋
Therefore start consuming ghee considering the health of the body and for your taste buds.
Thank you for tolerate me.
Happy blogging.

POINTED GOURD IN RICE/chal potol

 

Ingredients -

 Govindbhog Rice (50 grams) Pointed gourd-  1/2 kg Cinnamon – 2 inches Small cardamom - 3 Cumin powder - 2 tsp Kashmiri Lanka Powder – 1/2 tsp Ginger paste - 1 tsp Sugar - 2 tsp 2 bay leaves Salt to taste White oil - 2 tbsp Garam masala powder-1/2 tsp Ghee - 1 tbsp

 Process - Wash the rice and drain the water. Peel the pointed gourd and keep them aside. Peel off most of the skin. Wash well and fry it in white oil after applying very little turmeric and salt.

Now add bay leaves, sugar, small cardamom powder to that oil... when it gives a nice smell, fry the rice. When the rice is lightly fried, lightly fry all the ingredients...add salt. Now cover with about 1 cup of water so that the rice is cooked well. Now open the lid and stir well with the fried pointed gourd and add sugar. Make sure that the rice sticks nicely on the parmals. When it is well cooked, spread the garam masala and cover it with a lid. Add ghee for some time. After 10 minutes, serve it hot with hot rice.
When guests come to your house, you must do this .. everyone will be happy for sure.

☺ cooking

1. 
   

HEALTH BENEFITS OF MORINGA LEAVES AND SIMPLE THREE RECIPES/SOJNE PATAR RECIPE

 

Moringa health benefits include treating and preventing diseases such as diabetes, anemia, arthritis, liver and heart disease, and respiratory, skin and digestive disorders. The bark, leaves, flowers, fruit, seeds and oil of this tree can be used. In India, drumstick pieces are used to make curries and can be added to sambar, etc. It can also be consumed as a powder – fresh leaves are dried and then crushed to a powder.
Moringa leaves are rich in vitamins, antioxidants, and minerals. Moringa leaves are a rich source of vitamin A, B1, B2, B6, C, and foliate. They also contain magnesium, calcium, zinc, iron, and phosphorus. All these vitamins and minerals possess numerous health benefits, such as:
Healthy brain
Protects heart
Healthy eyes
Boost immunity power
Increases energy
Protects diabetes
Protects lever
Good for bones

Antiseptic

How to preserve moringa leaves

Collect moringa leaves form market .I had collected leaves from our backyard garden. Pull out

 all leaves from its stem and spread all leaves on a newspaper. Don’t use water to clean all.

 Remove all dust with the help of palms. Keep leaves in normal room temperature to let it dry.

 Don’t keep in direct sun light because it will lose its vitality from moringa leaves. After few

 days it will change its color and start to become dry. Two to three days later you will observe

 that all leaves change its original color and become fully dry. Now crush dried leaves with the

 help of hands .You may use grinder to make it fine powder and preserve it in dry container.

How to use: You may use it as a juice, spread on salad, curry etc.

Here are some simple recipes of moringa leaves

Moringa leaves with smashed potato: Boil 2 potatoes take 1 cup of moringa leaves. Smash

 boil potatoes and keep aside. Fry moringa leaves slightly in mustard oil, use 1 green chili

 while frying. Now add little salt and 1 pinch turmeric powder in it. Turn off the gas flame. Mix

 fried moringa leaves with smashed boiled potatoes and serve hot with hot rice.

1)    Moringa leaves fritters/ sojne patar pakora: Cut fresh moringa leaves (100 grams) and wash

 properly. Keep it in a bowl. Add finely chopped onion( ½ cup),chopped green chilies(2), chick pea

 flour ( 1 cup or little more),salt according your taste, rice flour( 1 tablespoon, it helps to make

 fritters crispy, you may skip it),2 teaspoons white oil. Mix all ingredients well. Now fry moringa

 fritters in white oil. Make fritters small and flat in shapes and sizes. Serve hot as snacks or as a

 side dish with dal and rice.

1)    Moringa potato fry: Wash fresh moringa .Cut 2 potatoes in small pieces, wash well. Place a

 karai on gas flame .Add mustard oil, heat oil, and add mustard seeds and red chili .When a

 beautiful aroma comes out add potato pieces and moringa leaves. Pour turmeric powder and

 little salt. Keep a lid to boil it well. Sprinkle some water for perfectly cooked. Now stir well and

 make the curry purely dry. Take out from karai .Serve hot with rice.

Enjoy healthy recipes with moringa leaves.

Happy cooking.

MANGO PIE/AMM KHEER

 

Mango Pies or you can say "Amm Kheer".... seems to be a favorite of many. Today I am sharing it with you.

Ingredients –

Mango (good quality 1in number), Milk: 1/2 liter. Good Govinda Bhog Rice: 50 grams. Sugar: 1 cup.

For garnishing: Cashews, black raisins, pistachios (I used these, you may use whatever you have at home)

 Method:

 First heat the milk and thicken it a little. Govinda bhog rice should be boiled well in milk so that it becomes like a pie. Tke out mango juice (pulp) from mango and keep it in another bowl.
If the mango is stringy, it should be strained. When the milk and rice boils like pies then sugar should be added....When sugar melts then stir it very well and wait for little more thicken in consistency .Now add mango pulp. Care should be taken that the milk of the pies does not curdle. Boil for 2 to 3 minutes and switch off the gas. Garnish with black raisins, cashews and pistachios. When cool, refrigerate for 2 hours and serve mango pies or “AMM KHEER” in dinner as a dessert plate.

HAPPY COOKING

EGG IN RED CAPSICUM

 

I am eager to share with you an easy and quick recipe for dinner plate.

 

 Ingredients:

 

1) Red Capsicum: 1/2 (cut lengthwise thinly) 2) Onion: 2 small (cut into thin strips) 3) Eggs: 5, 4) Ginger and garlic paste: 2 tbsp 5) Turmeric powder: 1/2 tsp 6) Kashmiri red chili powder: 2 tsp 7) White oil: 2 tbsp 8) Coriander leaves: 2 tbsp Salt to taste.

Method:

 

 Boil eggs and peel them. Put the kadai on gas and add white oil. When the oil is hot, add turmeric and fry the eggs. Now add ginger garlic paste and add long thinly sliced ​​red capsicum, onion and fry. Try to fry it lightly. Now add a little turmeric and kashmiri red chili powder. Now it's time to add a little water... By then the onion and capsicum will be soft. When it is quite thick, boil it with eggs for 5 minutes and turn off the gas. Garnish with coriander leaves on top. Serve with hot rice, roti or paratha.

HAPPY COOKING

SAPODILLA DRINKS/SOPHEDAR SHARBAT

 

Again I am sharing a summer drink i.e. “SAPODILLA DRINKS”/”SOPHEDER SHARBAT.

Sapodilla is a sweet summer fruit in India. It looks like potato. Though it is a common fruit in India but

 originally it comes from outside of India. Sapodilla is the power house of vitamins and minerals. It is

 full of vitamin A, vitamin C. We find Potassium, Phosphorus, Sodium, Magnesium, Calcium etc in

 sapodilla. Fiber presents in sapodilla which helps in digestion and acts as natural laxative.

Magnesium and Potassium present in sapodilla keep blood pressure in control.

Presences of vitamin C and anti oxidants in sapodilla which keep away bad elements from our body…keep us healthy.

Minerals and Calcium strengthen our bones and tissues also.

Sapodilla protects us from cold.

Presence of iron in this fruit protects anemic patient from anemia.

So why not we take this seasonal fruit as in daily drinks. Today I am Sapodilla drinks with curd.

INGREDIENTS: FOR 2 GLASSES

SAPODILLA/ SOPHEDA: 1(RIPE)

CURD: 1 CUP

BLACK SALT: 1 TEASPOON

JAGGARY POWDER: 2 TABLESPOONS

You may also add lemon juice but I do not use this.

HOW TO READY THE DRINKS

Peel off skins of sapodilla and clean seeds also. Cut into small pieces. Add all ingredients mentioned above

 and make a paste in a mixer. Now pour half mix in a glass. Fill half of the glass with ice cold water.

 Add ice cube in it and serve. I assure you that you will get appreciation from your friends and relatives.

Healthy and tasty ice cold sapodilla drinks make you and your surroundings happy in this hot summer.

Thank you.

WOOD APPLE COOLER/BELER PANA/BELER SHARBAT

 I am frankly telling that in my childhood time I didn't like wood apple.I disliked the smell of apple

 wood aka bel. But as I am a home maker I used to make " Bel pana,"apple wood cooler" for my family

 members. It is a healthy drink in summer.

Bael, Bel, wood apple, Bengal quince in whatever name you refer to it is a good source of Vitamin C

 and purifies the blood and removes toxins from the body, it reduces the strain on the liver and kidneys.

 So like it or not I make it a routine to drink a small glassful of this almost every other summer

 afternoons and making it is very easy too.

 
INGREDIENTS : WOOD APPLE /BEL : 1
BLACK PEPPER : 2 TABLESPOONS
JAGGARY POWDER : 3 TABLESPOONS /I use jaggary,you may use sugar ( 2tablespoons)
TAMARIND : 1TABLESPOON
DRINKING WATER : 2 GLASSES.

HOW TO MAKE : Break outer shell of wood apple with the help of hammer.

Take a spoon and scoop out all pulp from bel. Keep this in a bowl and clear all threads, seeds from the

 pulp. Knead the pulp with your hands and clear all seeds and threads with the help of your fingers.

Now make a smooth paste in a mixer.

Add drinking water as required, mix with a spoon. Don’t use too much water, you will not get proper

 taste.
Strain the mixture in a strainer..now you will get perfect wood apple cooler,

"Beler pana".

Serve "WOOD APPLE COOLER /BELER PANA/BELER SHARBAT" with ice cube in the glass.

 
It helps to keep you cool in this hot summer...you may say it is a energetic tonic☺...

THANK YOU.