STUFFED CAPSICUM FRY/EASY EVENING SNACK

 It is very difficult to ready varieties evening snacks regularly.From early morning I think what I make

 in evening with hot coffee or tea.It is a daily job for me.I search for ingredients  which usually present

 in my kitchen for snacks.

My sharing article of today regarding evening snacks is stuffed capsicum fry.You may say " STUFFED

 CAPSICUM PAKORA".

HERE IS THE RECIPE:

AUTHOR :RITA CHATTERJEE.

COURSE : EVENING SNACKS.

CUISINE: INDIAN.

PREPARATION TIME:10 MINUTES.

COOKING TIME : 15 MINUTES.

TOTAL TIME : 25 MINUTES.

SERVINGS: 2 PERSONS.

INGREDIENTS: CAPSICUM: 5 TO 6 ( SMALL SIZES)

POTATO : 2 MEDIUM SIZES.

EGG: 1 

WHITE OIL: 1 CUP.

KASHMIRI RED CHILI POWDER : 2 TABLESPOONS.

SLICED ONION: 1/2 CUP.UT GREEN CHILIES IN SMALL PIECES.

GREEN CHILI: 2 TO 3; C

SALT ACCORDING YOU TASTE.

PROCESS: Boil egg and potatoes.Peel off egg and potatoes , smash and make a mix.

Fry sliced onion , green chili pieces  and add with smashed egg potato mix.Add kashmiri red chili

 powder and salt in it also. 

Clear all seeds from capsicums and make inside empty.

Keep the upper portion.

Fill all holes of capsicums with egg potato mix ,keep aside in a plate.

Place a non stick pan on gas oven.Pour white oil in it( 1 cup).Start gas on high flame , oil becomes

 hot, then keep flame in medium position.Place stuffed capsicums on pan .First place stuffed capsicums

 on upside down position.It will help to secure stuffed materials .

Now fry two sides accordingly.

Fry all stuffed capsicums in medium flame.High flame will burn capsicums and inside portions will not

 cooked properly.

Fry stuffed capsicums upside and downside with patience otherwise you will not get proper result and

 yummy taste.

Our stuffed capsicum is ready to serve.Serve evening snacks with  hot coffee and enjoy with your

 family members.Take chatpata capsicum pakoras with tomato sauce.

THANK YOU.

 

 

 

DHENKI SHAAK BHAJA/FIDDLE HEAD FERN FRY

 

Fiddle head fern aka dhenki shak is my subject today. Fiddle head ferns are so popular in north of

 Bengal.Actually where we lived before  Dhenki shak  is not  common in local market. So I had not

 proper experience  to cook fiddle head ferns.It is so pretty to look . It has coil shaped tips , beautiful

 green color and nice texture , I feel like it . Right now ,in this climatic condition ( when monsoon is going  on )

  there are so many "Dhenki shak " have shown their beauty in the field of our garden. I am very lucky

 in that case because I plucked fiddle head ferns with my own hand, I feel awesome.

 COLLECTED FROM OUR GARDEN FIELD

In local language they are known as " boudaga shaak" . It is mainly because of the similarity between

 the fern's coiled head and the bowed head of a newly married bride.

It  is the powerhouse of iron and antioxidants. In this pandemic situation it will really  helpful for our

 health.It is fully organic also. 

Frankly saying I took knowledge for preparing this ferns from my maid. She said only to fry this shaak

 with garlic and green chili. It will not hamper the vitality of ferns.You may use potatoes with it to fry

 but I didn't do this.The fact is that when I get this seasonal ferns next . So I want to share the simple

 recipe of "Dhenki shaak bhaja"

Here is the simple method: 

Ingredients: FIDDLE HEAD FERN/DHENKI SHAAK: 1/2 kg ( finely chopped)

GARLIC :3 to 4 cloves

GREEN CHILI: 1

TURMERIC POWDER : 1/2 teaspoon

Salt to taste.

MUSTARD OIL :2 tablespoons

HOW TO COOK:

Take the bunch of fiddle head ferns and chopped finely.  Wash they in running water. Place karai on gas

 and start cooking.Switch on gas and pour mustard oil in it. Start heating ,add sliced garlic cloves and

 green chili . When it started splattering add chopped ferns ,1/2 teaspoon turmeric powder and little salt.

Stir it properly so that all are mix very well.Keep a lid over it to boil .Add 1/4 cup of water to boil

 perfectly.If you like a little sweet taste in shaak then add little sugar.But my maid said  this shaak

 recipe need not any sweet taste.

Our fiddle head ferns fry is ready to serve with hot rice.

"Dhenki shaak bhaja"is ready

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.

 

THREE SIMPLE DRUMSTICK RECIPES /HEALTHY 3 DRUMSTICKS RECIPES

 

Hi everybody

I am eager to share three simple drumstick recipes with you. In my previous blog I had shared you a

 drumstick recipe and food value of drumsticks (https://tastesdifferent.blogspot.com/2021/04/drumstick-potato-

currydanta-aloor-dalna.html). You may check the link.

I like drumsticks so much. I cooked these three drumsticks dishes in my own ways; I think you will like this.

Let’s start the recipes:

1) DRUMSTICK WITH TAMARIND”

I love sour taste in many dishes. So my first one dish is with tamarind.

INGREDIENTS: Tamarind: 50 grams.

Drumsticks: ½ kg

Turmeric powder: 1/2 teaspoon

Red chili powered: 1 teaspoon

For tempering:

Black cumin seed (kalonji): 1 teaspoon

Green chili: 1

Mustard oil: 2 tablespoons.

Salt according to your taste.

Jaggery powder: 2 to 3 tablespoons

How to cook: Take a bowl and soak tamarind in water for few minutes .Take out tamarind pulp from that. Cut

 drumsticks in 3 to 4 inches sizes. Peel off the skin properly and wash with water. Keep aside the pieces. Place the

 karai on gas oven, switch on the gas. Pour mustard oil; add black cumin seeds and 1 green chili. After 2 to 3 minutes a

 good aroma will come out, now add drumsticks and stir .Add turmeric powder and red chili powder after that and again

 stir. Pour some water to boil drumsticks, add salt accordingly.

When drumsticks properly boiled add tamarind pulp and jaggery powder .Mix all in a nice way and dry .I use jaggery

 powder, you may add sugar but jaggery is healthier than sugar. This is a nice sweet and sour dish of drumsticks which

 is so palatable and yummy also.

You will try in your kitchen.

2) DRUMSTICK IN SESAME SEED:

The next recipe is drumstick with sesame seed.

First I will discuss about benefits of sesame seeds in simple way.

Sesame seeds are  full of fibers.1) it may lower cholesterol and triglycerides,2)it may help to lower

 blood pressure,3)it supports healthy bones,4)it helps in blood cell formation,5)it may aid blood sugar

 level,6) it is rich in antioxidants and so boost  immune system,8)also support thyroid health,9)during

 menopause it aids in hormone balance,10)it is a good source of vitamin B.

The last one is that it is very easy to add in your diet. You can use it directly in your dishes by

 sprinkling whole sesame seeds or by making a smooth paste; you can add it.

INGREDIENTS;

Drumsticks: ½ kg

Sesame seeds: 1 cup

Red tomato: 1

Green tomato: 1(it is optional, as I like sour I always prefer to add anything like this.)

Green chili: 2

Turmeric powder: ½ teaspoon

Mustard oil: 2 tablespoons

Salt: according to your taste.

PROCESS:

1)     Cut (3 inches sizes) and peel off drumsticks as before. Wash with fresh water. Boil drumsticks in karai. Don’t use

 pressure cooker, over boiled drumsticks will hamper your dish. Boil for only 2 to 3 minutes, it will remain as it is. Drain out

 water from boiled drumsticks.

2)     Make a paste of green chilies, green tomato and red tomato. Make another paste of sesame seeds separately.

3)     Keep karai on gas oven .Switch on the gas .Add mustard oil ,when oil become hot add first turmeric powder .A beautiful

 red color will come out ,now add boiled drumsticks. Stir for 2 minutes.  Add ready paste of green chili, red tomato and

 green tomato, again stir .After 2 minutes add sesame seeds paste and salt .Now fry all ingredients properly so that

 sesame paste will keep a smooth layers on drumsticks. A t that time you may sprinkle little water which will evaporate in

 seconds but keep a smooth result on the recipe. If your taste buds want some sweet taste then you may add 1 ½ teaspoon of sugar in it.

 t

 of 

Our “DRUMSTICKS IN SESAME SEED” recipe is ready to serve.

3) DRUMSTICK FISH CURRY

 

This is another drumstick recipe I am sharing.

INGREDIENTS:

Drumstick: 250 grams

Potato: 2 medium sizes

Rohu fish: 4 medium pieces

Mustard oil: 75 grams

FOR TEMPERING: Green chilies: 2

Panch phoron (it is a mixture of 5 seeds {cumin seed, black mustard seed, nigella seed, fennel seed, fenugreek seed}):1 teaspoon

Turmeric powder: 1 tablespoon

Red chili powder: 2 tablespoon

Poppy seed paste: 3 table spoons

Sliced tomatoes and green chilies : 1/2 cup and 2

Salt: according to your taste.

PROCEDURE:

Cut all drumsticks in 2 ½ “sizes. Peel off the skin of potatoes. Cut potatoes in length wise. All pieces of potatoes will

remain thick.

.  Marinate fish pieces with little turmeric powder and salt

Keep karai on gas oven. Switch on gas and start cooking. Pour sufficient mustard oil in karai to fry fish pieces. After

 frying take out all fish pieces from karai and keep aside.

Now add panch phoron and green chilies in left over oil for tempering. A beautiful panch phoron smell will come out,

, now add turmeric powder and red chili powder,sliced tomatoes and coriander leaves stir .After 2 minutes add ready

 paste and again stir 

. When oil separated from spices add drumsticks and potatoes, fry little bit and pour water and salt to boil all vegetables.

After 10 minutes add fried fish pieces in it and again boil for 2 to 3 minutes

Now our drumstick fish curry is ready to serve on dinning table. You have it with hot rice. It is a Bengali recipe.   

 

Thank you.

Happy cooking.

DRUMSTICK POTATO CURRY/SOJNE DANTA ALOOR DALNA

 

We are so grateful to our Indian nature .We obtain different vegetables in different season, we fond of

 that. One such amazing vegetable that is greatly valued and earns our interest is drumstick or moringa

 oleifera. This deferential vegetable is used in Indian culinary dishes from a hundred years ago,not less

 than that. It is native to tropical regions of South Asia and India is the largest producers of drumstick. It

 is also grown in other Asian countries like Philippines, Sri Lanka, Malaysia, Indonesia and Taiwan

 also.

Moringa oleifera or drumstick tree has its leaves a feathery looks and its flowers are surrounded by five

 unevenly, thinly veined yellowish white petals. Moringa leaves contain many nutritional aspects. The

 leaves, drumstick pods, stems, and flowers of this plant are used in Ayurveda due to its medicinal

 values.

I collect all drumsticks from our backyard garden and I am really happy to get it. I distributed some

 drumsticks among the whole quantity to our neighbors; I feel pleasure by heart to do this.

HEALTH BENEFITS OF DRUMSTICK:

1)      Rich source of vitamins (A, C, K, B) and minerals (iron, calcium and magnesium), rich source of fiber.

2)      Regulates blood sugar level.

3)      Helps to purify blood

4)      Boosts immunity

5)      Helps in developing stronger bones.

6)      Loaded with antioxidant properties.

7)      Benefits for digestive health.

8)      Benefits for healthy liver.

9)      Benefits for sexual health.

Drumstick benefits our health in so many ways. We can tell this as super food which it deserves.

 Today I am sharing a drumstick recipe which is something different from typical Bengali style like

 “danta posto”, danta sorshe” or “macher jhol e danta”.I named it “DANTA ALOOR DALNA” aka”

 DRUMSTICK POTATO CURRY”.

Vegetables that we want:

1) DRUMSTICKS: 12 PIECES.

2)POTATOES :2

3) TOMATO:1

4)GREEN CHILI:1

SPICES THAT WE NEEDED

1) Mustard oil :2 to 3 tablespoons

2) Turmeric powder: 1 teaspoon

3)Red chili powder: 2 teaspoons

4) Coriander powder : 3 tablespoons.

5) Cumin powder: 2 tablespoons,garam masala powder : 1/2 teaspoon ,6) Salt to taste.

MAKE A PASTE OF 

1)Tomato: 1 big size.

2)Peanuts: 2 tablespoons

3)Cardamom: 4 to 5 in numbers.

FOR TEMPERING

1) Whole cumin seeds: 2 teaspoons.

2) Kalongi : 2 teaspoons.

3)Red chili: 1.

4) Asafoetida ( hing) 1 to 2 pinches.

HOW TO COOK:

Cut all vegetables according to shapes.Cut potatoes in square and small shapes.Peel off all drumsticks

 skins. Cut into 4 inches sizes.

Wash all vegetables with water properly and boil.Keep in mind that vegetables should not over

 boil.Drain all water from half boiled vegetables and keep aside. 

  Keep karai on gas oven and switch on the gas.I use iron karai for healthy aspects.Pour mustard oil ,add

 potato pieces and fry silghtly

Add whole cumin seeds ,kalongi ,hing and red chili for tempering.

Add all spices and fry slightly ,add ready paste

Stir all spices.Add potatoes and drumsticks and again stir.

Add 1 cup water to boil .It will help to make curry juicy.

Boil for 5 minutes .Add 1 tablespoon of deshi ghee and keep the lid on karai. Take resting time for 10

 minutes . Our "DANTA ALOOR DALNA" is ready.Serve with hot rice.Have a nice experience of this

 recipe in your kitchen.

Thank you