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। 

FISH HEAD BOWL CURRY/MACHER MUROR BATI CHOCHORI

 

It is very simple yet delicious cooking. A very old recipe, basically this type of cooking was common in villages.
Today I am sharing the easiest recipe.

Ingredients:

1 large head of good Rohu fish
Onion-1 large (finely chopped)
Raw Chillies - 2 (cut into small pieces) Garlic - 3 cloves (finely chopped)
Ginger- 1 inch (finely chopped)
Turmeric - 1 tsp
Kashmiri red chilli powder – 1 tsp
Mustard oil - 2 tbsp
Tomato-1, finely chopped, leave out if not desired.
Salt to taste.

Method: 

Cut the whole head of Rohu fish into 2 pieces. Mix well all the above mentioned ingredients in a large steel bowl and add water (1 cup). Add mustard oil on top. Place a steel bowl on gas, cover and boil for 10 minutes. When it is very smooth (not too much water is remain) take it off and serve with hot rice. You can also use kadai for making this recipe... in that case you use a lid on karai for perfect boiling. But you will enjoy real taste for this recipe when you use a steel or alluminium bowl to make this " bati chorchori".
Have a nice lunch with Bengali " Macher mathar bati chorchori".

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.

MANGO FISH, a tribal recipe

 MANGO FISH, a tribal recipe

I came to know this different type of recipe from my neighbour when we were in North Bengal. They cooked this recipe oftenly. As I am a sour lover I love this mango fish recipe. I like to share with you. You can present it in your lunch with hot rice. I am giving you assurance that you must get appreciation from your family members.
Here is the dish.

INGREDIENTS :

Rohu fish : 4 to 5 pieces

Green Mango : 1

 
Onion : 1 ( finely chopoed)

Ginger and garlic : 2 teaspoons ( crushed)

Turmeric powder : 2 tablesooons

Salt : according to your taste.

Mustard oil : 4 tablespoons

PROCESS : Marinate rohu fish pieces with 

turmeric powder and salt. Keep asidr in a bowl.

Peel off all skins from the mango. Wash properly.
Keep karai on gas, pour mustard oil. Heat oil and fry fish pieces. Take out all fish pieces from karai and keep aside.

Add sliced onion abd crushed ginger gsrlic in that oil. Lightly fry , add sliced green mango and chilli.. again fry in medium flame. Pour turmeric powder and salt at this stage. Stir well. Give water ( 1 cup) to boil green mango pieces. keep a lid on it.

After properly boiled add fried fish pieces in the gravy. Give 5 minutes to boil fish pieces in gravy. Tender fish makes gravy juicy with green mango taste.
Rest the preparation for minutes and then serve with hot rice.

Our Mango fish is ready to serve with hot rice.

ELEPHANT WOOD APPLE CHUTNEY /KODBEL MAKHA

 

My post is now regarding sour taste , a mouth watering recipe with elephant wood apple.

This ripe fruit is quite aromatic. It tastes sour with the mixture of sweetness. Fruit contains many seeds, those are light brown in color. It takes a long time to ripen the fruit, that does not come to market before September-October.
Me and my best friend my daughter😀 are always waiting for this fruit for palatable chutney. No one want to share her portion any time😁😁.

Here is the recipe :it is very easy to make.
Codbel chutney
Materials:
Codbel / elephant wood apple :1
1) Jaggery: 50 grams or more.
2)Green Chillies: 1 ( slice in small pieces)
3)Mustard oil: 1 tablespoon.
Salt require according to your taste.
Method: Break the elephant wood apple and scoop it with a spoon. Collect all inner materials in a glass bowl. Remove the seeds from the fruit. Now mix all the ingredients and knead well.

 Serve it with rice meal at the end....Can't handle the mouth water..😋😄

CURD WITH RAISINS/HEALTHY CURD/RAISIN CURD

 

Today I am sharing an informative post. Summer is knocking our door .We always used change our

 food habits to keep ourselves fresh and healthy and as well as energetic.

Curd acts as probiotic. Macrobiotics are live micro organism which we find in dietary supplements,

 fermented foods, curd etc. Curds with raisins remove bad bacteria and helps to improve digestive

 system. In summer dietitians suggest to take curd to keep you healthy and fresh.

There are so many dissolve fibers in raisins. In summer we always feel disturbed with stomach

 problems. A raisin with curd helps to keep you feet.

HOW TO MAKE RAISINS CURD:

Boil milk (½ lit) and keep aside to make it cool. Keep the temperature of curd just as we can dip one

 finger in milk and so we can tolerate the heat of milk. Use 2 table spoons of curd which we can take

 from dairy shop or we made it previously.

Raisins (10 to 15) for ½ lit of milk. Take a glass bowl: I prefer glass bowl, you can take stainless steel

 bowl. Glass utensils are healthier than anything else.

Spread 2 tablespoons of curd in glass bowl all around with the help of spoon. Now add raisins in it.

 Pour mild hot milk in it and stir continuously to get rich, creamy curd. Keep a lid on boil and give 8 to

 12 hours for perfect curd. For better result put a cotton cloth on the lid of bowl.

In the day after morning keep the ready curd in refrigerator and take out before use.

Our “RAISIN CURD” is ready to serve.

RAISIN CURD helps in

1)      Digestion, acidity, constipation

2)      Healthy teeth (due to presence of calcium), helps to hard bone.

3)      Remove bad cholesterol from blood, control blood pressure.

4)      Helps to release pain during menstruation.

5)      Remove dryness of hair.

6)      Helps to improve allergic condition.

So now get ready for better healthy curd with raisins.

Thank you.

AMMER CHUTNEY/BENGALI SPECIAL MANGO CHUTNEY

 

Summer is knocking our door. In this hot season we always change our food habits. We take light soft

 drinks, summer vegetables lightly cooked.We, Bengalis have “toker dal “in lunch dish, it is made with

 ripe mango..This is a favorite dish for Bengalis .I also love this very much. This “toker Dal” is not only

 tasty but helps to keep body cool and fresh. We used to have “bhindi fry “or “potato fry” as a side dish

 with “ toker dal”.Another one item which is always in lunch dish is “ Ammer chutney”. This typical

 Bengali “Ammer chutney “is so much palatable that we can’t resist our self to have it. Ripe mango is

 used to make this chutney. We use sugar with mango for perfect taste of Bengali chutney. You can use

 jaggery instead of sugar but it will give perfect taste...I think so.

Now what I am using for mango chutney; Bengali special……

INGREDIENTS: 1) RIPE MANGO: 1 BIG SIZE, SLICED

2) GINGER: 2 INCHES, FINELY SLICED

3) DRY RED CHILI: 1

4) MUSTARD SEED: 1 TABLESPOON

5) MUSTARD OIL: 2 TEASPOONS

6) SUGAR: 100 GRAM, I use a big size  mango.

FOR DRY ROAST MASALA “BENGALI BHAJA MASALA”: CUMIN SEED (2 TABLESPOONS),

 RED CHILI (1).Dry roast cumin seeds and red chili in taoa. Let it cool. Roughly grind in “Hamal

 Dista”( Mortar and Pestle, is ancient  device that is applied for the main purpose of crushing and

 grinding the substances into fine powder)

HOW TO COOK: Peel off the skin of mango. Wash it properly and slice. Boil mango pieces and drain

 out boiled water from mangoes otherwise the taste of mango chutney becomes too shower.

Place karai on gas, pour 1 tablespoon of mustard oil and start flame. When oil become hot add mustard seeds

 and one dry red chili in it. Now it will make sound and an aroma of typical Bengali (“phoron, smell of mustard

 seeds and dry red chili”) will comes out. Add boiled mango pieces, salt and stir….add little water (2

 tablespoons) and sugar. Mix all well. Boil for 5 minutes. Make a thick consistency. Now off the gas flame.

 Transfer our “AMMER CHUTNEY’ in a glass bowl. Sprinkle dry roasted masala on ready chutney and

 immediately keep a lid on bowl. Let it cool for atleast one hour .You may keep it in refrigerator for ½ an hour for

 perfect and original taste.

Enjoy Bengali "Ammer chutney".

GUNDRUK ACHAR/NEPALI RECIPE/NEPALI ACHAR

 

Gundruk is a fermented leafy green vegetables and popular food in Nepal.

Region: Nepal, Sikkim, Darjeeling.

What is “GUNDRUK”: Gundruk is basically a fermented full dried food mainly used for soupy dishes

 and pickles. It is made from different leafy food products including cauliflower leaves, carrot leaves

 and mustard leaves.

How to make GUNDRUK: I came to know from a Nepali lady the process of making Gundruk. When

 we visited Dooars, we took our breakfast from a restaurant on the way from Sevok Kalibari to

 Udlabari.In breakfast thali we got paratha, chickpeas sabji ,tomato chutney, aloo sabji and Gundruk

 achar.I was so excited after seeing this breakfast ,actually we are all so hungry because we won’t get 

  even morning tea on the way. This full dish breakfast made me excited to have it. The lady told me

 how to make “GUNDRUK”.

It is prepared by firstly cutting leaves into small pieces in 2 to 4 inches. All pieces wash properly and

 drain out water. Spread all cutting leaves on a mat and cover it with clothes on the top so that it

 naturally fermented.  The volume of pieces starts to shrink and release water, a smell of fermentation

 comes out from leaves. Now the perfect time to put all cutting leaves in an air tight plastic jar for 3 to 5

 days to dry .It depends on the season of the year how fast it will dry. When the color starts to getting

 brown and fermented smell begins to form, all fermented leaves removed from the container and

 spread on the mat again to dry for couple of days. It is full naturally dried leaves which you can use for

 making any dishes. We purchased 2 packets of Gundruk from them. It is really new for me though I

 had some knowledge about it from a magazine.

Now I am sharing GUNDRUK ACHAR which I came to know from that beautiful lady.

GUNDRUK ACHAR:

INGREDIENTS : 1) GUNDRUK  1 cup ( Cut gundruk in small 2 inches pieces ,pour it in boiled water for 4 to 5 minutes , after that drain  out from water.)

2) Boiled potato: 1 cup (cut into small square pieces.)

3) Sliced cabbage: 1 cup

4) Sliced cucumber: 1 cup

5) Sliced onion: ½ cup

6) Green chilies: 3 to 4 cut into small pieces.

7) Chat masala: 3 to 4 teaspoons

8) Tomato: cut into small cubes (1 cup)

9) White oil: 2 tablespoons.

Salt: according to your taste.

PROCESS: Place a karai on gas and pour white oil (2 tablespoons).When oil become hot add boiled potato and tomato cubes in hot oil to just saute it.Take out from karai and keep aside.

MIXING OF GUDRUK ACHAR: Take a bowl and mix all ingredients which I described before. Add

 chat masala and little salt. Do not add more salt because chat masala contains salt.I like sour taste little

 bit more and so I add lemon juice in it. Our “GUNDRUK ACHAR “is ready to serve with hot rice

 ,handmade roti and paratha.

Enjoy Nepali achar…..”GUNDRUK ACHAR”.

Thank you.

SIMPLE CHICKEN PAKORA/EVENING SNACK/YUMMY CHICKEN PAKORA/CHICKEN DUMPLING

 

There are varieties chicken pakoras we came to know from you tube and other net sites. Today I am

 sharing a simple chicken pakoras for which there is no need of any extra ingredients .We only need

 ingredients which are always present in our kitchen.

Here is the recipe:

INGREDIENTS: CHICKEN PIECES; 200 GRAMS

WHITE OIL (SOYABIN OIL OR RICE BRANE OIL): 150 GRAMS

CURD: 2 TABLESPOONS.

CORRIANDER SEEDS: 1 TABLESPOON.

CORRIANDER POWDER: 1 TEASPOON

ONION PASTE: 1 TEASPOON.

GINGER GARLIC PASTE: 2 TEASPOONS.

GREEN CHILLY PASTE: 1 TEASPOON

CORIANDER LEAVES: 1 TABLESPOON.

FENUGREEK LEAVES: 1 TEASPOON.

EGG: 1

TURMERIC POWDER: 1 TEASPOON.

RED CHILLY POWDER: 2 TEASPOONS.

CORN FLOUR: 1 TABLESPOON.

CHICK PEA FLOUR: 1 TEASPOON.

MOIDA (WHITE FLOUR): 1 TEASPOON

SALT: ACCORDING TO YOUR TASTE.

PROCEDURE: Cut chicken pieces in small square pieces. Mix all ingredients which are mentioned

 above with chicken pieces. Only chick pea flour, corn flour and moida mix with chicken just before

 frying.  Keep aside marinated chicken for 2 hours. Keep frying pan on gas and pour sufficient white oil

 to fry. First heat the oil with full flame, then slow the flame in medium position. Now add 3 flours and

 mix well. Start frying pakora. Always fry pakoras with low flame, otherwise it will burn outside and

 inside portion will not cooked properly. Drainout pakoras from oil and keep on tissue paper so that all

 excess oil from pakoras are soaked by tissue papers.

Serve chicken pakoras with tomato sauce and enjoy with hot tea.

Thank you. 

JHINGE ALOO POSTO, TRADITIONAL BENGALI CUISINE/BENGALI RECIPE/RIDGE GOURD POTATO WITH POPPY SEEDS

 

Jhinge Aloo posto is a traditional Bengali dish which is popular in West Bengal. It is also popular in Orissa. The

 people of Bankura and Purulia districts of West Bengal have loads of love in aloo or jhinge posto. They used to

 take jhinge posto as a side dish with main meal. Not only that in different restaurants of these districts we can

 found aloo posto in menu chart .We spent approximately 12 years in Bishnupur town of Bankura ,where I learnt

 so many recipes  with poppy seeds like “ Postor Bora”,” Macher jhole posto”, “Potol posto”etc. Majority of

 Bengali family insert this posto dish in their fasting day. I always cook this recipe with “Mash kolaier dal”. It is a

 perfect match for Bengalis. 

. Today I am sharing simple “Jhinge Aloo posto” recipe now.

Author: Rita Chatterjee

Course: Side dish

Cuisine: Bengali

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Servings: 2 persons

INGREDIENTS:

1)      Potato : 2 ,big sizes

2)      Jhinge ( Ridge gourd) : 2 medium sizes

3)      Mustard oil: 2 to 3 tablespoons.

4)      FOR TEMPERING: Nigella seeds (black cumin seeds/kalo zeera)

5)      Green chili: 2

6)      Salt accordingly.

PROCEDURE:

CuCut potatoes and ridge gourd (jhinge) in small cubic shapes. Wash vegetables with running water.

Paste poppy seeds in mixer with a green chili in it , it will enhance the taste of curry.

PlPlace karai on gas and switch on the gas. Pour mustard oil .Heat oil, now add nigella seeds and sliced green chili.

. A Beautiful aroma will come out at the time of tempering. Now add all potatoes and jhinge in karai and stirring.

 st After few minutes keep a lid on karai to boil vegetables and add salt.

Do not use more water to boil .Ridge gourd (jhinge) contains more watery fluid. Salt gives out water contains.

So more water in curry will hamper the taste. Add poppy seed paste when vegetables boil properly. Stir continuously the curry .Finally the curry becomes dried and give a perfect aroma of poppy seeds. It will give a light brown textured curry.

Our “JHINGE ALOO POSTO”/”RIDGE GOURD POTATO WITH POPPY SEED CURRY “is ready to serve with hot rice and dal.

Try this Bengali dish in your kitchen and give me feedback.

Thank you.

 

DOI POTOL/POINTED GOURD IN YOGURT

 

Pointed gourd is provincially known as "POTOL"in both of Bengali speaking regions.It is a vital summer vegetable in West Bengal and Bangladesh. It is well known vegetable.It is cultivated and consumed in every part of West Bengal and Bangladesh.Pointed gourd is known as " Parwal " in hindi. 

Today my pointed gourd recipe is so simple to make and healthy also.Due to present of yogurt it is easy to digest.It helps to keep body cool in summer season.

Here is the recipe:

INGREDIENTS;

Pointed gourd: 1/2 kg

Onion : 2 smalls

Green chili :1 or 2

Red chili : 1

Yogurt : 1 full cup

Sesame seed paste : 2 tablespoons.

Turmeric powder : 1 teaspoon

Red chili powder :2 teaspoons

Mustard oil : 2 to 3 tablespoons

Salt to taste

PROCESS : Peel off  the skins of all pointed gourd.Wash in proper way.

Season  all pointed gourd with little turmeric powder and little salt.Fry pointed gourds in a karai with

 mustard oil.

Make a smooth paste of yogurt with little red chili  powder, salt and 1 teaspoon sugar in it.

Take out all fried pointed gourd from karai.  Don't fry too much ,it will give the perfect taste of " DOI

 POTOL".In the left over oil add sliced onion (cut into small square shape)  green chili and 1 small red

 chili

Add 2 tablespoons sesame seeds paste after the onion turns soft. Stir well,now pour yogurt mix

 and again stir.Add fried pointed gourd at that time.Pour some water ( 1/2 ) cup.

Give some time to boil , so that all spices and yogurt mix insert into pointed gourds and make it soft

 ,tender, and juicy.

Our " DOI POTOL" is ready to serve with hot rice or homemade rotis.

I am so happy to share the recipe.

Thank you