SHIULI PATAR BORA/PARIJAT LEAVES PAKORA/BENEFITS OF PARIJAT LEAVES

 

Today I will discuss about the health benefits of parijat leaves .And an easy snacks recipe with parijat

 leaves. We are always fond of SHIULI FLOWERS. During Durga puja festival shiuli flowers are very

 common in our surroundings. Last year I plant a tiny parijat plant in our garden and it is now big tree

 and gives us beautiful Night flowering jasmine (another name of parijat flowers).

Shiuli flowers are known as SINGHAR in Hindi, PARIJAT in Sanskrit and NIGHT JASMINE in

 English.

But today my subject is parijat  leaves .

HEALTH BENEFITS OF PARIJAT LEAVES:

The leaves can be made into tonic which helps in working on joint pain, clogging.

Parijat leaves are great for immune system.

Shiuli leaves (parijat leaves) improve the function of insulin and so reduce the symptoms of diabetes.

Leaves are effective in treating cough.

Pastes of leaves with 1 tablespoon honey are useful for the treatment of high fever, high blood pressure.

One other process: boil parijat leaves with water and when water is reduced to ¼ of the initial quantity

 drink it hot and it will give relief in pain and swelling, helps in the treatment of osteoarthritis.

Parijat leaves give nourishment of hairs.

These leaves help in treatment of malaria.

Now I am sharing snacks with “PARIJAT LEAVES”

INGREDIENTS: SHIULI LEAVE/PARIJAT LEAVES: 5 TO 6 (THESE MUST BE FRESH)

CHICK PEA FLOUR: 100 GRAMS ,MUSTARD OIL: 1 BIG CUP

KALONGI (BLACK CUMIN SEED): 2 TEASPOONS

SALT TO TASTE.

PROCEDURE: Wash all parijat leaves properly and keep aside .Take a bowl and make a paste with

 chick pea flour .Use black cumin seeds ,mustard oil and salt in it for crispy pakoras. Rest the paste for

 ½ an hour for better result. The consistency of the ready batter neither so thick nor so thin. Cover each

 leaf with batter and fry in mustard oil. Don’t fry in high flame. It will burn pakoras. Keep patience at

 the time of frying pakoras.

Now our “SHIULI PATAR BORA/ PARIJAT LEAVES PAKORA “is ready to serve.

Take these pakoras with hot dal and rice. It’s really crispy and yummy.

THANK YOU.

JACK-FRUIT PRAWN CURRY/ECHOR O CHINGRI MACHER KALIA

 

"JACK FRUIT PRAWN CURRY" aka "ECHOR O CHINGRI MACHER KALIA" is a famous  and

 authentic cuisine of Bengal.Those who are prawn lovers they always try this special dish in this season

when we can get good quality of jack fruits. Tomorrow we ,me and my husband took jack fruits

 from our garden while we were going for morning walk.I felt excited  to fetch fresh

 fruits and vegetables from backyards.

  This is the image of fresh jack fruits of our kitchen garden.I like it so much but today's recipe is only

 for my husband because I cooked this recipe with prawn.I don't take prawn due to my allergic

 symptom. My lovely daughter also likes prawn dishes whether it is spicy or simple. I cook another

 different dishes with jack fruits which I will share you later. 

Here is the ingredients for jack fruit prawn curry:

 

 Jack fruit : 100 grams

Potato : 1 big size

Spices:

Mustard oil : 50 grams ( 3 tablespoons)

Turmeric powder : 1 teaspoons

Cumin powder : 1 tablespoon 

Coriander powder: 1 and 1/2  tablespoons

Red chili powder: 1 teaspoon

Garam masala powder : 1 teaspoon

Sliced tomato : 1 medium size

Sliced onion ( in cube shape) : 1 big size

Ginger garlic paste : 1 tablespoon

Ghee 1/2 teaspoon

Salt according to your  to taste.

For tempering : 

Red chili : 1

Clove : 4 to 5 

Cinnamon stick : 1 inch

Elachi ( Cardamom) : 1

Whole cumin seed : 1 teaspoon

HOW TO COOK: Cut jack fruits and potato in medium square pieces and wash ,keep aside.

Keep vessel on gas and start cooking. Pour mustard oil and heat. Marinate prawns with little turmeric

 powder and salt after washing properly. Fry all prawns and take out in a plate. Don't fry very much it

 will become sticky.

Now add some more oil in karai .When oil become hot add spices for tempering ( red chili,cumin seed,

 cinnamon stick,clove and cardamom).After splattering and a beautiful aroma come out add pieces of

 first potato then jack fruit pieces and fry .Keep a lid on vessel and fry till all materials turn soft.At this

 time take out all pieces from karai and  add ginger garlic paste ,sliced onion ,keep stirring. Now add

 tomato pieces, salt in it and again stir.

When all become tender again add jack fruits and potato pieces ,stir and mix well. Add 1 cup water to boil . Now add fried prawns ,again boil for 5 minutes.Keep a lid on it , pour ghee and garam masala for perfect flavor of curry.

Give 10 minutes for standing time to get actual taste.

Our "JACK FRUIT PRAWN CURRY"aka ""ECHOR CHINGRI MACHER KALIA " is ready to

 serve.Most of Bengali have it with hot rice but my husband takes it with simple homemade chapati.

Try it in your kitchen and give me feedback.

Thank you.

 

NIRAMISH JHOL SATHE BORI(BENGALI VEG STEW)

. Niramish jhol is a very popular dish in Bengali family. ‘Bori’ i.e . Bengali sundried dumplings add extra flavour in niramish jhol .Niramish jhol is not completed without bori.

I got idea  about niramish jhol from my mother .She helps me to learn it .My father used to tell ‘ I don’t want anything else in lunch, give me only jhol with bori “. He liked it very much. I also like it . It is a very good dish  in summer , helpful in stomach upset(add green banana in this situation),

  and easy to digest. In winter season we make jhol with cauliflower , beans, carrot  like different vegetables , may add coriander leaves  for garnishing .

Let us discuss about  ‘Bori’ .It is a special item for Bengali . Bori making is a cottage industry .You can also make it in your home. Bori is made  mainly from urad dal , also make from musur ( red

lentil seed ) dal, motor ( dried peas) dal . I will write about Bori making in another blog ..

Today I am ready to share my Niramsh jhol .

INGREDIENTS : 1) Potato : 2

2) Brinjal : 2

3) Green banana : 1

4 ) Potol (pointed gourd ): 4

5)Bori ( Bengali sundried dumplings ) :4 to 5

SPICES : 1) cumin seed : 1 tablespoon.

2) Turmeric powder : 1 tablespoon.

3) Coriander powder : 2 to 3 tablespoons.

4) Cumin powder :1 ½ to 2 tablespoons.

5) Red chilly powder : 1 tablespoon.

6) Ginger paste :1 tablespoon.

7)Green chilly :2 pieces .

8)Mustard oil : 3 tablespoons.

9) Salt to taste .

HOW TO MAKE

1      Marinate boris with turmeric powder and salt . Fry boris carefully .Too much frying will burn boris and it will taste bitter.

Cut all vegetables in  cylindrical  shape and in medium sizes .Wash all vegetables properly .The shape of cutting vegetables is  very important in this preparation

1      Keep karai on gas oven. Pour mustard oil in it.

2      Now add whole cumin seeds  and green chilly for tempering.

As green banana and potato  are hard than potol and brinjal , first fry those. After that fry potol and brinjal. 

      Now add spices like turmeric powder ,coriander powder,cumin powder ,red chilly powder  and fry in simmer .You can ready those  spices in  1 cup of water  and add to vegetables . It will help not to burn the spices.Add ginger paste and salt . Stir vegetables very well .This time add fried boris.

1      Pour sufficient amount  of water  for boiling vegetables  .Now bori s turn soft and little soggy .

Our   jhol ,Bengali stew is ready .It’s really very tasty , may garnish with coriander leaves.

Serve Bengali jhol with steamed rice and lemon wedges.Try it.

I think you enjoy the blog.

THANK YOU

CHITTOL MACHER MUITHA (FISH KOFTA WITH CHITTOL FISH)

Bengali  live to eat, we spend some good  quality time in kitchen , experimenting and trying many different recipes . It is really a tough and skillful job that is the preparation of ‘CHITTOL MACHER MUITHA' .  

 It is a fish recipe from East Bengal.  ‘MUITHA’ means dumplings. Separate fish flesh from Chittol fish pieces

and make balls with the help of palms without having bones. Ready fish dumplings and pour it in rich gravy .This is the original recipe. Though it is lengthy process we are trying this with lots of enjoyments .

Today I am sharing it to you .


If you have love in food you can try this in your kitchen .

INGREDIENTS:

1 1)     Chittol fish – Big 2 pieces

2 2)      Big potato – 1 piece

3 3)    Cumin powder – 1 tablespoon

4 4)      Corriander powder-1 tablespoon.

5 5)      Ginger paste-1/2 teaspoon.

6 6)      Garlic paste-1/4 teaspoon

7 7)      Poppy seed paste-2 tablespoons

8 8)      Mace – little amount.

9  9)      Red chilly powder – 2 teaspoons .

1 10)  Bay leaf- 2 pieces.

1 11)   Turmeric powder – ½ teaspoon.

1 12)   Cinnamon sticks , clove – 2 to 3 pieces.

1 13)   Sugar – ½ teaspoon.

1  14)  Mustard oil – ½ cup.

1 15)   Ghee – ½ tablespoon.

1  16)   Curd – 2 tablespoons.

1 17)   Raisin – 10 to 12 pieces.

1 18)   Salt to taste. Add little amount sugar.

PROCEDURE :

1)      Separate Chittol  flesh  from Chittol fish (take gada piece i.e. back portion of Chittol fish)

2)      Add turmeric powder and salt in fish flesh and mix well.

3)      Make fish dumpling with the help of palm. We make dumplings by palms and for this reason we called it ‘MUITHA’ .

4)      Boil water in karai .when water is at  boiling point pour fish dumplings in it and take 4 to 5 minutes for full boiled.

5)      Take out  boiled fish dumplings  and keep it in a plate for cooling.

6)      Cut fish dumplings into many pieces. Fry these dumplings in mustard oil. Now our ‘MUITHA’ are ready.

7)Make a paste  with coriander powder mace, red chilly powder ,bay leaf , poppy seed paste, curd, turmeric powder, cumin powder in water .

 8)      Keep a karai with mustard oil in it .Heat oil ,now add potato pieces to fry .

9)      Remove fried potato pieces , add cinnamon sticks ( 1 inch) ,cloves (2 t0 3 pieces) and bay leaf in left hot oil. When a good smell comes out add ginger and garlic paste .

10)      After that add ready paste  and fried potatoes  in oil , a  good color and smell will come out , now pour Chittol fish dumplings  and little amount of water  for boiling.

11)      Boil for 3 to 4 minutes , add 1 tablespoon ghee for perfect flavor .Add some raisins .Keep a lid on the karai and give standing time.

Serve’ CHITTOL MACHER MUITHA ‘  with hot rice. It is really a delicious dish .Try it in your kitchen.

THANK YOU.