জোয়ান পাতার পকোড়া

জোয়ান পাতার পকোড়া

আমাদের বাড়িতে জোয়ান গাছ আছে। পাতা গুলো বেশ সুন্দর দেখতে।আজ যে রান্নাটা তোমাদের সাথে ভাগ করে নেবো সেটা হলো "জোয়ান পাতার বেগুনী"... ভাবছো তো এটা আবার কি😃। যদি বেগুন দিয়ে বেগুনী বানাতে পারি তাহলে জোয়ান পাতা দিয়ে পকোড়া কেন বানাতে পারব না। এটা যেমন সুস্বাদু তেমনি স্বাস্থ্যকর।
উপকরণ : জোয়ান পাতা (১০ টা থেকেব১২ টা)গাছ থেকে কেটে নিয়ে ভালো করে ধুয়ে নিলাম।
বেসন : ১ ১/২ কাপ
কালো জিরে : ১ চা চামচ
সাদা তেল : ভাজার মতো, সরষের তেল ও ব্যবহার করতে পারেন।
লবণ স্বাদমতো।
প্রনালী : বেসনে সাদা তেল (২ টেবিল চামচ), কালো জিরে, সামান্য লবণ দিয়ে ভালো করে ফেটিয়ে কিছুক্ষণ রেখে দিলাম এতে পকোড়া বেশ মুচমুচে হবে।
এবার কড়াই তে তেল দিয়ে তা গরম হলে গ্যাস সিম এ রেখে জোয়ান পাতা বেসনে ডুবিয়ে ভেজে নিলেই তৈরী হয়ে গেল "জোয়ান পাতার পকোড়া "।
গরম ভাতের পাতে ডালের সাথে খেয়ে দেখো কেমন লাগে।সত্যিই অপুর্ব লাগবে। চেষ্টা করে দেখতে পারো কেমন লাগলো জানিও।

MIXED VEGETABLES CURRY/পাঁচমিশালি তরকারি

পাঁচমিশালি তরকারি

 
বাড়ির টবে লাগানো বীজ থেকে ডাঁটা শাক হয়েছিলো তাই দিয়ে আজ একটা লোভনীয় তরকারি বানালাম।
আমরা যখন মালদা তে ছিলাম তখন বিভিন্ন হোটেল এ এই ধরনের সবজি বানাতো, আমার তাদের কাছেই শেখা।
রেসিপি তে আসা যাক।
উপকরণ : ডাঁটা শাক : কিছুটা
কুমড়ো : এক ফালি
পেঁপে : ৪ থেকে ৫ টুকরো
বেগুন : ৫ থেকে ৬ টুকরো
আলু : ৫ থেকে ৬ টুকরো
টমেটো : ১ টি
পিঁয়াজ : ১ টি বড়ো
সমস্ত সবজি লম্বা করে কেটে নিন।
পাঁচফোড়ন :১চা চামচ
কাঁচা লঙ্কা : ২টি চেরা
হলুদ গুঁড়ো :১ চামচ
জিরে গুঁড়ো, ধনে গুঁড়ো :১ টেবিল চামচ করে।
কাশ্মীরী লংকা গুঁড়ো :১ চা চামচ
লবণ স্বাদমতো
চিনি :১ টেবিল চামচ
প্রনালী : সমস্ত সবজি লম্বা করে কেটে ধুয়ে প্রেসার কুকার এ হাল্কা সেদ্ধ করতে হবে। সেদ্ধ করা সব জল ফেলে দেবেন না। তাহলে স্বাদ ও পুষ্টিগুণ ২ টোই নষ্ট হবে।
গ্যাস এ কড়াই বসান তাতে সরষের তেল দিন, তেল গরম হলে পাঁচফোড়ন, কাঁচা লঙ্কা, পিঁয়াজ, টমেটো দিন। সামান্য লবণ দিন যাতে তাড়াতাড়ি নরম হয়ে যায়। এবার সমস্ত পরিমান মতো সমস্ত মশলা দিয়ে ভালো ভাবে নাড়তে থাকুন,এই সময় আর একটু লবণ দিন। একটু তেল ছাড়লে সেদ্ধ সবজি দিয়ে ভালো ভাবে মিশিয়ে নিন। সামান্য জল ছিটিয়ে দিয়ে চিনি দিয়ে নেড়েচেড়ে মাখা মাখা হলে গ্যাস বন্ধ করে ঢাকা দিয়ে রেখে দিন। ৫ থেকে ১০ মিনিট পর গরম ভাতের সাথে খান।রুটির সাথে ও খুব ভালো লাগে।
 

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 😋😋

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.

PAPAYA BITTER GOURD CURRY,Bengali dish/PENPER SUKTO

 It is an authentic Bengali dish from old grandma's cookbook. I came to know this traditional bengali recipe from my grandMa's diary. I collect a green fresh papaya from my backyard garden for thus recipe. 

So it is obvious that the taste of dish is much

 much better😊.

Here is the recipe :

Ingredients :Papaya : 1
Drumsticks :2
Bitter guard :2
Peas : 1 handful
Bengali Bori : 5 to 6
Masalas: Ginger paste:2tablespoons
Sugar : 2 to 3 teaspoons
Corriander powder : 2 tablespoons
Salt according to your taste.
This recipe preferably sweeter than salty.
For tempering I use mustard seeds ( 2 teaspoons), red chilli (1)
Mustard oil : 2 tablespoons, you may use white oil.
Deshi ghee : 2 teaspoons
PROCESS : Wash papaya properly. Peel off the skin of papaya. Grate papaya with the help of grater and keep in a bowl.
Cut drumsticks in small 4" inches pieces. Peel off it's skin also.
Slice bitter guards in round thin shapes.
Wash all vegetables.
Keep a korai on gas and switch on the gas.
Add mustard oil and wait for become hot. Fry bengali bori and keep aside. Fry all sliced bitter guards till turn brownish black. Take out from karai.
Now add mustard seeds and red chilli in this oil.. When a beautiful aroma comes out pour grated papaya,drumsticks pieces, peas. Stir well, now add ginger paste, corriander powder,salt. Keep a lid on karai in that stage. Wait for 10 minutes for perfect boiling.
After that use sugar and fried bori. Give another 5 minutes for perfect mixing.
Now pour little deshi ghee. Wait for 10 minutes before serving. It is a sweet in taste dish.
Serve hot with hot rice. It is really an appreciable dish among most bengali old authentic dish.
☺ cooking.

FISH EGG CURRY/ MACHER DIMER BORAR JHAL

 

Today I am sharing Bengali “Macher dimer borar jhal “aka “fish egg curry”. In rainy season we get fish

 eggs in local market. We all of our family members are fond of fishes and it is no words to say about

 fish eggs pakoras  in our plate either in lunch or in dinner. In evening snacks also we take fish eggs

 pakoras. It is a very exciting part in our rainy evening that watching TV or going through “adda” with

 hot fish eggs pakoras /Bengali macher dimer bora. We really love it to have.

Now let’s get started

INGREDIENTS: FOR PAKORAS: 1) FISH EGG: 200 GRAMS

2) SLICED ONION (FINELY CHOPPED): 1 CUP

3) CHOPPED GREEN CHILLI: 2 TEASPOONS

4) BESAN, CHICK PEA FLOUR: 2 TABLESPOONS

FOR CURRY: 1) TURMERIC POWDER: 1 TEASPOON

2) CUMIN POWDER: 2 TABLESPOONS

3) CORRIANDER POWDER: 1 TABLESPOON

4) KASHMIRI RED CHILLI POWDER: 1 TEASPOON

5) GARAM MASALA POWDER: 1/2 TEASPOON

6) MASTURD OIL: 1 CUP

TAKE SALT ACCORDING TO YOUR TASTE.

PROCEDURE: Wash fish eggs properly and take it in a bowl. Mix all ingredients( for pakoras) with fish eggs. Fry

 pakoras in medium sizes .While frying keep in mind that the flame should be in medium position otherwise it

 will burn pakpras. Keep aside all pakoras after frying.

. Now add all masalas except garam masala in karai in left over oil. You may add more oil in it .Stir masalas

 continuously with ½ cup of water in it, add salt at this time .

When oil comes out from spices add fish egg pakoras .Pour 11/2 cup of water to boil the curry. Keep a

 lid on karai at this time. After 5 minutes boiling off the gas flame. Now add garam masala powder and

 give standing time. Our “FISH EGG CURRY /MACHER DIMER BORAR JHAL” is ready to serve.

 Serve it with hot rice or hot rotis.

HAPPY COOKING....LOVE COOKING.

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.

LAU DOGA SATHE KOI MACH/ANABAS FISH WITH BOTTLE GOURD LEAVES

 

My today’s recipe is “LAU DOGA SATHE KOI MACH”/BOTTLE GOURD LEAVES WITH ANABUS FISH, BENGALI RECIPE. In this season we all are Bengalis fond of “Lauer doga “, plant from which we get bottle gourd. Bottle gourd vines are quick growing with hairy stems, long fork tendrils and a musky smell. 

You can grow bottle Gourd vines indoor in a tub just to eat bottle gourd leaves and stem as organic. My

 daughter had done it and really its taste is far better than taken from market. Its tender leaves and

 tendrils are edible; indeed carry higher concentration of vitamins and minerals than the bottle gourd

 fruit. Bottle gourd plants (100 grams) are full of Protein, carbohydrate, fiber, calcium, phosphorus, iron

 and moisture.

INGREDIENTS: 1) ANABAS FISH: 1/2 KG

2) BOTTLE GOURD LEAVES: 200 GRAM

3) BAY LEAVES: 2 TO 3

4) WHOLE ZEERA (cumin seeds): 2 TABLESPOONS

5) GARLIC: 4 PIECES

6) ONION: 1 (PASTE)

7) CARDAMOM: 4

8) MUSTARD OIL: 3 TABLESPOONS

9) Turmeric powder: 2 teaspoons

10) Coriander powder: 2 tablespoons.

 SALT TO TASTE

 PROCEDURE: Cut bottle gourd stems, leaves and tendrils in medium (2 to 3 inches in sizes).Wash

 these properly and lightly boil. Fist marinate anabas ( koi) fish with turmeric powder, 1 teaspoon of

 mustard oil and little salt. Keep karai on gas oven start flame .Pour 2 tablespoon of mustard oil and

 heat .Fry all fishes carefully. Don’t fry fishes too much, it will hamper the original taste and become

 sticky. Take out all fried fishes and keep aside. On the other side in a karai pour 1 teaspoon of mustard

 oil, after heating oil pour bay leaves, whole cumin seeds and 2 to 3 pieces of garlic. Fry slightly and off

 the flame. Take out masalas and make a smooth paste.

Now put karai on gas oven with 1 tablespoon mustard oil which is left from frying fishes. Heat the left

 over oil, pour 2 to 3 pieces cardamoms, bay leaf and onion paste. Stir well; add turmeric powder,

 coriander powder accordingly. Now add lightly boiled bottle gourd leaves with salt. Now add masala

 paste what we had done before. Keep boiling for 5 minutes, now add fried anabas fishes .Again boil for

 another 5 minutes with a lid on the curry. Give standing time and our “KOI MACHE LAU DOGA “is

 ready to serve. Garnish with green chili.

Enjoy this fish dish with hot rice…if you are a fish lover you will feel another palatable touch in this

 dish. 

GREEN PLANTAIN DESSERT/ KACHKOLAR MISTI

 

Today I am sharing a different type of dessert to you.Majority of us don't like green plantain ( kach

 kola) ,I am also in that group. Bengali uses green plantain mostly in making typical  dishes

 like"Macher jhol","Kachkolar Dalna" or " "Kach kolar kofta" like these.But today's my recipe is

 totally different from these boring preparations.

Now let get's started.

Green Plantain sweet
Ingredients:
1) Green Plantain: 2
2) Sugar syrup: 11/2 cup
3) Rose water : 2 tablespoons
4) Mace powder :2 pinches
5) Khoa : 1 cup ( if you don't have khoa in your kitchen you can use 2 cups dry milk powder.
6) Deshi ghee: 1/2 cup; you may use white oil instead of deshi ghee. In that case you add 2 tablespoons of deshi ghee with white oil.
For garnishing: cashew nuts and raisins (1/3 cup)

 Procedure: Make sugar syrup with 2 : 1 ratio of water and sugar respectively.

Peel off the skin of Plantains and wash properly. Slice green Plantain in thin wheel shapes.

 Keep these in plain water for 1/2 an hour so that all blackish elements come out from green Plantain.
Keep karai on gas oven and switch on the gas. Pour deshi ghee in sufficient amount to fry

 Plantain slices. Plantain slices should be fry in brown color. Now take out all slices from karai.

On the other hand soak mace powder in little rose water.

Crush all fried Plantain slices with the help of your palm. Add khoa with it and blend in mixture.

 Make a smooth dust.

Switch on gas and keep karai .Add khoa , Plantain mixture and sugar syrup. Stir continuously.

Be careful at this time,in some cases mixture catches the surface of karai.

While ghee separated from mixtue add mace powder and rose water mix well and transfer the

 ready item in a plain dish where spread ghee previously.It is done to take out the dessert

 pieces easily from the dish.

Place the mixture with 1/2" thickness and allow cooling.

I use cashew nuts and raisins to garnish. These are optionals.

After 1/2 an hour keeps the dish in refrigerator to set properly. Take out from refrigerator after

 1/2 an hour and cut into pieces according your choices.

Enjoy green Plantain dessert with your family in dining table. 

Happy cooking.

Thank you.