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Showing posts with label Bengali. Show all posts
Showing posts with label Bengali. Show all posts

13 November, 2013

Kamranga Goja/Elojehlo

13 November, 2013

Bengalees welcome guests after the immersion of Devi Durga (Bijoya dashami) with lots of sweets and snacks. Elojhelo is one such sweet among them. It hs got a cute name, interesting shape and really yummy. This is also a very delicious tea time snack and can be stored in an air tight container for a long time.
So just enjoy !!


Ingredients:

  • Maida - 2 cups
  • Vegetable oil - 2 tbsp
  • Baking powder - 1/2 tsp
  • Water- for making the dough
  • For Sugar syrup:
  • Sugar - 2 1/2 cup
  • Water - 1 cup

Method:

  1. In a bowl, add maida and baking powder together.
  2.  Now add 2 tbsp of oil and mix well.Make a dough adding little water at a time.
  3. Cover the dough with a wet cloth for an hour.
  4. Now make lemon sized balls from the dough and roll into a small circle.
  5. With the help of a knife, slit along the circle without cutting the edges.
  6. Roll the slited circle/puri tenderly.(See the picture)
  7. Heat oil in a pan and deep fry the kamrangas one/two at a time in low flame until light brown in colour.
  8. Place the fried kamrangas in a tissue paper and allow them to cool.
  9. Now making the sugar syrup- Take sugar and the measured water in a pan and bring it to a nice boil till the sugar thickens to produce bubbles. Turn off the flame and set aside.
  10. Now add the fried kamrangas/gojas /elojehlo into the syrup and let them be their for 30 mins.
  11. In this way the elojhelos will be completly coated with the sugar.
  12. Take them out and store in an airtight container for a month.


11 November, 2013

Rosogolla/Rasgulla In Pressure Cooker/ A Traditional Bengali Sweet

11 November, 2013


Finally, I will start posting once again after a long time. So, thought of starting with some sweet dishes which I prepared during this puja. No celebration is complete without the rasogolla/rasgulla specially for Bengalees. This awesome sweet dish captures everyone's heart, the moment it is tasted. It is relished almost everywhere in India and abroad. So, just have fun and try out this easy and famous sweet!

Ingredients:

  • Whole milk - 1 litre
  • Vinegar - 1/2 cup (diluted in 1/2 cup water)
  • Maida - 1 tsp
  • For Sugar syrup
  • Sugar - 2 cups
  • Water - 4 cups

Method:

  1. Take the milk in a pan and bring it to a boil. Once it starts boiling, remove from heat.Stir for 5-7 mins till it turns slightly cool.
  2. Now add the diluted vinegar solution and stir the milk gently.The milk will curdle and the whey would seperate from the milk.
  3. Strain the curdled milk with a cheese cloth. Homemade chena /paneer is now ready.
  4. Transfer the chena to a clean flat plate and add maida to it. Knead and mix well to make it smooth and free of lumps.
  5. Then make lemon/ping pong size balls.  There should be no cracks in the balls. I made around 12 balls.
  6.  Add the water and sugar in a pressure cooker and bring it to a boil. Add the prepared paneer balls and close the cooker.
  7. Cook for 1 whistle and then cook on medium for 7-8 mins.
  8. Cool and open the lid, the balls would just double in size.
  9. Remove from the cooker and transfer them to a bowl.
  10. Wait for at least 2-3 hours before serving so that the rasgullas get time to soak in all the sweetness.
  11. So just enjoy these easy to make Bengali Sweet- Rosogolla!

08 August, 2013

Sorshe Ilish /Hilsa In Mustard Gravy

08 August, 2013


Monsoon and Ilish(Hilsa) are both synonyms to Bengalees. Its raining heavily in Kolkata and we all Bengalees have got hooked to Ilish. The fish markets are full of  Hilsa these days but the price is so costly that we cannot afford to buy it on a regular basis. What makes this fish popular is its awesome aroma which itself makes every dish delicious. Many delicious preparations can be made with this dish - Ilish Bhape,Paturi or even a simple bhaja or fry. Now,hilsa is also cooked in other ways like Ilish biryani, korma, mango hilsa, grilled or smoked with boneless hilsa and so on.
    Today I want to share the recipe of Sorshe llish,  a famous Bengali delicacy cooked in mustard sauce gravy. This is very easy to prepare but tastes awesome. It can be done in microwave too. This recipe cooked by my mother is my all time favourite. Hope u all would also enjoy this traditional Bengali dish.

Ingredients:

  • Hilsa fish - 7-8 pieces
  • Mustard seeds - 1 1/2 tbsp
  • Poppy seeds - 1 1/2 tbsp
  • Kalonjee(nigella seeds) - 1tsp
  • Yogurt - 2 tbsp (beaten)
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Green chillies - 4-5 (slit)
  • Salt to taste and little sugar
  • Mustard oil for cooking

Method:

  1. Grind mustard seeds and poppy seeds with 2 green chillies and little water to a smooth paste.
  2. Heat mustard oil in a kadhai/wok and temper with nigella seeds.
  3. Now slowly add the mustard-poppy seed paste diluted with little water. Add turmeric powder and red chilli powder and saute for a minute.
  4. Next add the yoghurt and stir well.
  5. Add salt and sugar and a cup of water and bring it to a boil.
  6. Put the fish pieces gently in the kadhai adding slit green chillies.
  7. Cover and cook on low medium heat for 8-10 mins.
Serve warm with steamed rice and just N'Joy!
 

29 July, 2013

Fish Chop

29 July, 2013

Bongs and fish are two synonymous words. They just love fish and eat in various forms according to their mood. It was raining all day through and its being a rainy evening the bong's heart and taste buds are cribbing for some fish chops. I had few pieces of fish in my fridge and so thought of making this fish chops. They are super easy to make and totally addictive. Just try them and N'joy!!

Ingredients:

  • Katla/Bhetki fish  - 1/2 kg
  • Potatoes - 2 (boiled and mashed)
  • Lime juice - 2 tbsp
  • Onion -1 (roughly chopped)
  • Ginger - 1 tbsp (grated)
  • Garlic - 1 tsp (grated)
  • Green chilli - 1 tsp (chopped)
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder  - 1 tsp
  • Garam masala powder - 1 tsp
  • Sugar - 1 tsp
  • Salt to taste 
  • Cornflour - 4 tbsp
  • Breadcrumbs - As required

Method:

  1. Wash the fish pieces and marinate with salt ,lime juice and turmeric powder for 5 mins. Now boil the fish pieces in microwave for 6-8 mins. Cool, mash and remove the bones thoroughly.
  2. In a pan, heat oil and add the chopped onions. Fry them for 5 mins on medium heat.
  3. Now add grated ginger, garlic,turmeric powder, red chilli powder, cumin and coriander powder. Fry them nicely so that the raw smell goes off.
  4. Next add the mashed fish and potato and fry till the mixture becomes completely dry. Add garam masala powder and allow it to cool. Give them the shape of chops of your choice.
  5. In a bowl, add the cornflour with water to make a smooth batter of thin consistency. 
  6. Dip the fish chops in the batter and roll over breadcrumbs. Refrigerate for at least 30 mins.
  7. Heat oil in a wok and deep fry them till both the sides turn crispy brown.
  8. Sprinkle some black salt and enjoy with your favourite sauce or chutney. 

26 July, 2013

Phulkopi Bhape /Cauliflower in Mustard Coconut Paste

26 July, 2013


If you love cauliflower then you may try this recipe. Its a bit different but a very popular and signature dish of  Bengal. This is one of my most favourite cauliflower recipe. Cauliflower  with mustard and coconut paste -- its really delicious and I am sure you all would love every bit of it. So just try it out and enjoy!!

Ingredients:

  • Cauliflower-1(Cut into medium florets)
  • Potato - 1 (Thinly sliced)
  • Mustard coconut paste - 3-4 tbsp (Mix black mustard seeds, grated coconut 4 tbsp with 1 green chilli to make the paste)
  • Kalonji/Nigella seeds - 1 tsp
  • Turmeric powder - 1 tsp
  • Mustard oil - 5-6 tbsp
  • Sugar - 1 tbsp 
  • Salt to taste
  • Green chillies - 3-4 (slit lengthwise)
  • Coriander leaves (chopped) - 1 tbsp

Method:

  1. Take water in a pan mixed with salt and bring it to a boil. Add the cauliflower florets and cook them on high flame for 3-4 mins.  Drain the water and keep them aside.
  2. Heat oil in a pan and temper with nigella seeds and green chillies. Add the thinly sliced potatoes and fry for 2-3 mins. (optional). Now add the cauliflower florets and saute for a min. on high flame.
  3. Now add turmeric powder, salt and sugar. Mix well and cook covered till the cauliflower is 80% done. No need to add water.
  4. Next add the mustard paste and mix gently so that the florets are nicely coated with the paste. Now cover and cook till the veggies turn soft.
  5. Turn off the flame and drizzle some mustard oil and chopped coriander leaves to garnish.
  6. Serve hot with steamed white rice. Enjoy!!   
Sending this to : Gujarati Zaika- 1st Anniversary Celebration



10 July, 2013

Sunday Special - Mutton Curry

10 July, 2013

I love spicy cooking specially on weekends.This is a quite simple dish, yet delicious and mouthwatering. It is a wholesome dish and can be relished simply with plain rice,salad and raita. The thickened rich gravy tastes just as good with hot chapattis and parathas. This is my mother's recipe as this used to be our Sunday special. Try to prepare this in a pressure cooker where u can save your time as well as make the mutton really tender and juicy. So, just try it out and N'Joy!!

Sunday Special - Mutton Curry
   Yummy Mutton Curry

Ingredients:

  • Mutton - 1 kg (washed and cleaned)
  • Potato (Cut in half) - 2 (Optional)
  • Onion - 3 
  • Ginger - 2" piece
  • Garlic - 10-12 cloves\
  • Tomato - 1 (chopped)
  • Yoghurt - 2 tbsp
  • Turmeric powder - 1 tsp
  • Red chilli powder/Kashmiri mirch - 1 tsp
  • Cumin powder - 2 tsp
  • Mustard oil - 2 tbsp
  • Whole spices -  (cardamom-4, cloves- 4, cinnamon - 2" stick)
  • Sugar- 1 tsp
  • Bay leaf - 2-3
  • Salt to taste

Method:

  1. Make a paste of onion, ginger and garlic. 
  2. In a bowl, marinate the meat with onion,ginger,garlic paste, tomato, turmeric, red chilli, cumin powder, yoghurt, mustard oil and salt for 2-3 hours.
  3. Heat oil in a kadhai /pressure cooker. To it add a tsp of sugar and caramelize it. Next temper the oil with half of  the whole spices and bay leaf. 
  4. Now fry the potatoes and add the marinated mutton. Mix everything well and let it cook for some time. Stir in between so that the meat does not stick to the bottom of the cooker/kadhai.
  5. The met will leave some water.Wait for the water to dry up and the mutton to change colour. If you want a rich gravy cook till oil leaves the surface and add little water, but if you want a lighter gravy, stir well and add enough water. Adjust salt and close the lid of the pressure cooker. Cook on high till one whistle and then simmer and give  two whistles and switch off.
  6. Now make a wet paste with 2-3 green cardamom, 2 cloves, 1" cinnamon and little water. Once the pressure  is released open the lid and add the freshly made garam masala paste and a tsp of ghee/clarified butter. 
  7. Close the lid again to retain the flavour of garam masala and open at the time of serving.
  8. Serve hot with plain steamed rice / pulao. N'Joy!!
Sunday Special - Mutton Curry with rice


01 July, 2013

Kakrol Pur / Stuffed Teasel Gourd

01 July, 2013

Yesterday I prepared this kakrol pur / stuffed teasel gourd and every one enjoyed it. This is quite an easy preparation, crunchy on the outside and delicious stuffing inside. One of my sisters had come over to my house yesterday and I served her this traditional Bengali starter and it was finished as soon as it was served. So, do try this at home and hope you like it! (And don't forget to comment or subscribe! Njoy!)

Kakrol Pur / Stuffed Teasel Gourd

Ingredients:

  • Kakrol / Teasel gourd - 6
  • Onion - 1 (sliced)
  • Mustard seeds - 2 tbsp (made to paste with 2-3 green chillies)
  • Poppy seeds - 2 tbsp (made to paste)
  • Grated coconut - 1/2 cup
  • Turmeric powder - 1/2 tsp
  • Hing powder/asafoetida - 1/2 tsp
  • Gram flour - 3 tbsp
  • Rice flour - 2 tbsp
  • Sugar - 1-2 tsp
  • Salt to taste 
  • Oil - for frying

Method:

  1. Scrape the rough outer surface of the kakrols with a knife. Boil in slightly salty water in microwave for 7-8 mins or till the seeds become tender.Cut them lengthwise and remove the seeds using a spoon and keep them aside.
  2. Heat oil in a pan. Add sliced onions and fry till they change colour. To it add, poppy seed paste, mustard paste, grated coconut, mashed tender seeds, hing powder, salt, sugar and turmeric powder. Cook them for 4-5 mins stirring continuously or till the mixture leaves the side of the pan. Keep aside to cool.
  3. Stuff the kakrols / teasel gourd with poppy-coconut mixture.
  4. Make a batter with chickpea flour, rice flour, turmeric powder, salt, sugar, baking soda and water.
  5. Heat oil in a deep pan, coat the kakrols in the batter and deep fry them till golden brown.
  6. Serve hot with steamed rice or as a starter.
Kakrol Pur / Stuffed Teasel Gourd-On Plate

Kakrol Pur / Stuffed Teasel Gourd-Fried



21 June, 2013

Shukto /A Traditional Bengali Starter

21 June, 2013

Shukto is a very traditional Bengali recipe cooked with different vegetables, bitter gourd being the most important.


Ingredients:

  • Drumsticks - 5-6 (cut into 2" length)
  • Potato - 1(cut into cubes)
  • Brinjal - 1 small (roughly chopped)
  • Raw papaya - 1/2 medium sized (roughly chopped)
  • Bitter gourd -2 (cut in semi circular shapes)
  • Raw green banana /plantain- 1 (roughly chopped)
  • Ridge gourd - 1 (roughly chopped)
  • Milk - 1/2 cup
  • Poppy seed paste - 2 tbsp
  • Mustard seed  paste - 2 tbsp
  • Ginger paste - 1 tbsp
  • Bay leaf - 2-3
  • Panch phoron - 12 tsp (a mixture of five spices- nigella, cumin, black mustard, fennel and fenugreek seeds)
  • Dry red chilli -2
  • Mustard oil - for cooking
  • Ghee  - 2 tbsp  (optional)
  • Lentil vadi - a handful
  • Sugar - 2tbsp
  • Salt - to taste

Method:


  1. Fry the lentil vadis till slightly brown in colour. Also fry the bitter gourd rubbed with salt and little turmeric powder and keep aside.
  2. Heat oil and 1 tbsp ghee in a wok. When heated add panch phoron, bay leaf and dry red chillies. When it starts to crack add the veggies one by one - Raw papaya, potato, drumsticks,  green banana, ridge gourd brinjal-( add the veggies first which needs to be fried more and the soft ones later). Add salt and ginger paste  and fry in medium flame for 6-7 mins. or till the veggies  turn soft.
  3. Now add poppy seed paste, mustard paste and 1/2 cup milk with 1/2 cup water. Stir, and add fried bitter gourds and cook covered for 4-5 mins. If it turns dry you may add some more water to keep it moist.
  4. When the veggies are all cooked through add sugar, 1 tbsp ghee and the fried vadis. Stir, mix properly and simmer for a minute or so.
  5. Let it cool a bit and serve with steamed rice. Enjoy!!

17 June, 2013

Tangra Fish Curry-Happy Belated Father's Day! :D

17 June, 2013


Yesterday, 16th June 2013 was Father's Day! My father is a big fan of small fishes cooked in a Bengali style.  So yesterday I made 'tangra maacher jhol' for him. That is why, I could not post this delicious Bengali fish curry . I was pretty busy doing preparations, but elated. Hope you try this lovely and quick fish dish. (And don't forget to comment or subscribe! Njoy! )


Ingredients:

  • Tangra fish - 10
  • Onion - 1 (Chopped)
  • Tomato - 1 (Chopped)
  • Ginger garlic paste - 1 tsp
  • Turmeric powder - 2 tsp
  • Red chilli powder - 1 tsp
  • Green chillies - 3-4(slitted)
  • Kalonjee - 1 tsp
  • Salt and sugar- to taste
  • Mustard oil - 4 tbsp
  • Coriander leaves - (chopped)

Method:

  1. Cut and wash the fishes properly. Rub salt and turmeric powder on the fishes and fry them. Keep aside.
  2. Heat oil in a pan. Add kalonjee seeds. Now add the chopped onion and ginger garlic paste. Fry till it changes colour.
  3. Next add turmeric powder, red chilli powder,salt and slit green chillies. Stir continuously till oil separates.
  4. To the mixture add chopped tomato and sugar and saute for 5 mins. Add a cup of water for the gravy.Stir, cover with a lid and let it cook for 5 more mins.
  5. Add the fried fishes to the gravy and cook on low flame for 5 mins. Finally add chopped coriander and stir well.
  6. Serve hot with plain rice and enjoy!

08 June, 2013

Koi (Climbing Perch) Maacher Jhol/ Koi Fish Curry

08 June, 2013

Koi (Climbing Perch) Maacher Jhol/ Koi Fish Curry

Koi Fish Curry is another fish delicacy in Bengali cuisine. This fish curry with cauliflower and potato tastes really superb but is quite easy to prepare. I love fish of all types- fresh water and sea-water! However, this is a dish y whole family is fond of. A light and flavorful gravy make this recipe even more super! So hope you like it! (And don't forget to coKoi (Climbing Perch) Maacher Jhol/ Koi Fish Curry is another fish delicacy in Bengali cuisine. This fish curry with cauliflower and potato tastes really superbmment or subscribe! Njoy!)

Koi (Climbing Perch) Maacher Jhol/ Koi Fish Curry

Ingredients:


  • Koi fish- 500 gms. ( 5-6 fish)
  • Potato- 1 (Medium)
  • Tomato- 1 (Small)
  • Cauliflower- 5-6 florets (Optional)
  • Turmeric powder- 1 tsp.
  • Cumin powder- 1 tsp.
  • Green Chilli - 3-4
  • Coriander powder- 1/2 tsp.
  • Ginger paste- 1 tsp.
  • Water- 2 cups
  • Sugar and salt to taste
  • Oil- 4-5 tbsp.

Method:


  1. De-gill, de-scale and wash the fish thoroughly. Smear the fish pieces with some turmeric and salt and set aside for about 10 minutes.
  2. Cut the potato lengthwise and tomato and cauliflower into medium pieces.
  3. Fry the fish and keep aside.
  4. In a small bowl, adding little water make a paste of turmeric, cumin and coriander powder.
  5. In a pan, add the cauliflower florets and potato pieces and fry well.
  6. Add the masala paste, ginger paste, salt, sugar and the tomato pieces. Fry for sometime until the masala is nicely cooked. Stir well and add water as required. 
  7. Add the fried fishes. Cover and simmer for 5-10 mins or till done.
  8. Serve hot with steamed rice.

27 May, 2013

Chicken Korma

27 May, 2013

Chicken Korma

I love chicken and which non-vegetarian doesn't? Indian chicken gravies are the most flavourful and delicious. The good thing about chicken is that its very nutritious and obviously yummy. Whenever surprise guests come home this is the perfect dish. Chicken korma tastes best with rotis or rice. So enjoy and do try it out! (And don't forget to comment or subscribe! Njoy!)

Ingredients:

  • Chicken- 1/2 kg (with or without bone)
  • Garlic cloves - 3-4 (grated)
  • Ginger - 1"(grated)
  • Onion-1(large)
  • Green chillies - 2-3
  • Almonds -6-7(blanched and the skin removed)
  • Cashews- 6-7
  • Poppy seed - 1 tbsp
  • Yogurt - 3/4 cup
  • Milk - 1/2 cup
  • Pepper- 1 tsp(freshly ground)
  • Green cardamom - 4-5
  • Ghee/oil - 4 tbsp
  • Sugar - 1 tsp(optional)
  • Salt to taste

Method:

  1. Marinate the chicken with yogurt, ginger, garlic and salt for few hours or overnight in the refrigerator.
  2. Blend the onion and green chillies into a fine paste.
  3. Next blend the almonds, cashews and poppy seeds into a fine paste.
  4. In a pan, add ghee/oil. Add green cardamom and stir for 2 secs. Now add the onion chilli paste, salt, sugar and pepper powder and cook at medium heat for 3-4 mins. 
  5. Add the marinated chicken and cook for 5mins. or till the chicken is partially cooked.
  6. Next add the almond-cashew-poppy seed paste and cook in low to medium heat till oil starts to separate.
  7. Add milk and cook for 10 more mins with the lid on.Once  the chicken is cooked through remove from heat.
  8. Serve with rice or paratha/naan. N'Joy!!

24 May, 2013

Radhaballavi With Aloor Dum

24 May, 2013

Radhaballavi With Aloor Dum

Sorry folks, I have not been able to write for many days because I was really busy. However, I'm back again and am going to post more regularly. I made these for breakfast today and my daughter just loved it! It tasted awesome. Radhaballavi tastes best with Aloo Dum . You can also use whole baby potatoes instead of cutting it into pieces. Jalebis also go very well with it. So do try out this delicious Bengali sidedish ! Hope you like it! (And don't forget to comment or subscribe! Njoy!)     
Radhaballavi With Aloor Dum
Yummy breakfast!!

20 May, 2013

Doi Maach/ Fish In Yoghurt Gravy

20 May, 2013

Doi Maach/ Fish In Yoghurt Gravy

This is a very authentic Bengali fish dish which is quite easy to prepare and served typically on any special or festive occasion. Some do not fry the fish but marinates the raw fish in the yoghurt mixed with turmeric, red chilli, salt and sugar and then adds to the onion paste. But I made the fried fish version. Just try it out and I think you will like it.  N'joy!!

Doi Maach/ Fish In Yoghurt Gravy

12 May, 2013

Potoler Dolma / Stuffed Pointed Gourd Curry-Happy Mother's Day!

12 May, 2013

Potoler Dolma / Stuffed Pointed Gourd Curry-Happy Mother's Day!

Potoler Dolma/Stuffed pointed gourd is nothing but stuffed potol in an onion-ginger-garlic-tomato gravy. This is a very delicious and traditional Bengali dish. However,did you know that Dolma is actually Portuguese and is Bengali only because of the addition of potol in it? Even, I was surprised. This Mother's Day, I decided that I have to make something special for my dear mother,which is also one of her favourite dish..So, I had to make this! It takes some time to prepare this dish but turns out to be worth spending at the end..  So just try it out and I hope you all will like this dish! Happy Mother's Day!! (And don't forget to comment or subscribe! Njoy!)

Potoler Dolma / Stuffed Pointed Gourd Curry-Happy Mother's Day!

04 May, 2013

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy And Happy

04 May, 2013

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy And Happy 

Today I am going to post one of my favourite paneer dishes which is not only tasty but quite easy to prepare.This is one of my mom's delicacy. So, I want to dedicate this recipe to my mother on Mother's Day(12th May). This is a traditional Bengali dish and usually a steamed recipe, but my mother does it in a kadhai and so does I. It tastes really awesome. If you wish you can use 1/2 mustard oil and 1/2 white oil. To get rid of the raw smell of mustard, heat the oil till it starts to smoke. In Bengali cuisine, whenever mustard paste is used,  cooking in mustard oil gives the real taste and aroma. So try out this mustard flavoured paneer dish. (And don't forget to comment or subscribe! Njoy! )

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy

30 April, 2013

Enticing Ghugni/Chana Masala/Chickpea Curry

30 April, 2013

Enticing Ghugni/Chana Masala/Chickpea Curry

Sorry, I could not write for quite a few days as I was suffering from fever. So, I made ghugni to enhance my tastebuds. Ghugni /Chana masala is mostly served as an evening snack or as an accompaniment with rotis/parathas for breakfast.This is a very famous Bengali delicacy. On most Sundays, ghugni/aloo dum with luchi (poori) is a very common breakfast in our family as well as most of the other Bong families. The dish is so flavourful, that you will crave for more. Do try it out and hope you like it! #ProudtobeaBong. (And don't forget to comment or subscribe!! Njoy! )

Enticing Ghugni/Chana Masala/Chickpeas Curry


Ingredients:


  • Dry yellow/ peas/chickpeas - 1 cup
  • Onion - 1(chopped)
  • Tomato - 1 (chopped)
  • Green chilli- 2-3(chopped)
  • Ginger garlic paste - 1 tbsp
  • Tomato puree - 1 tbsp
  • Oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Red chilli powder -1 tsp
  • Cumin powder - 1 tsp
  • Salt to taste
  • Sugar - 1 tsp
  • Garam masala powder -  1 tsp
  • Fresh chopped coriander, lemon wedges - for garnishing

Method:


  1. Soak the chickpeas overnight. Wash them nicely and pressure cook with a cup of water and cook till three whistles and switch off the flame.
  2. Saute cumin seeds in hot oil and when it crackles, add chopped onions and green chillies and fry them till it turns tender.
  3. Add tomatoes,ginger garlic paste, tomato puree, salt, sugar, spices and cook till the mixture turns mushy and gives out oil  from the sides.
  4. Next add the boiled chickpeas and stir for a few mins. Now add about a cup of water Let simmer and cook till the chickpeas turn soft and tender. You can also pressure cook to one whistle and switch off. Check the consistency of the gravy and add garam masala powder and mix well.
  5. Garnish with chopped coriander, green chillies and onion rings . Serve hot with pooris or rotis.

24 April, 2013

Ilish Machher Jhol / Hilsa Fish Curry with Eggplant

24 April, 2013

Ilish Machher Jlol / Hilsa Fish Curry with Eggplant

Hilsa fish, usually called "Ilish Machh" in bengali is a very popular fish among Bengalis. Any preparation with hilsa becomes a delicacy. It doesn't require much of spice as the aroma of the fish itself makes the dish delicious. Today I want to share the recipe of hilsa curry which I prepared on Poila Baisakh(Bengali New Year).
This is a very famous Bengali fish curry recipe which is quite easy to prepare, tastes delicious and is great when accompanied with hot steamed rice.

Ilish Machher Jlol / Hilsa Fish Curry with Eggplant
Delicious Hilsa Fish Curry


  • Hilsa fish -6-7 pieces
  • Brinjal - 1 (medium, cut into cubes)
  • Nigella seeds/kalonji - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Green chillies - 2-3
  • Salt to taste
  • Mustard oil - 3 tbs

Method:
  1.  Shallow fry the hilsa fish pieces rubbing salt and turmeric powder till light brown in colour. Keep aside.                       
  2. Heat oil in a pan and when it turns smoking hot add 1/2 tsp of nigella seeds and allow it to crackle.Add the brinjal pieces and fry it it turns light brown in colour. Add turmeric powder, red chilli powder and saute for a minute or so.
  3. Now add water as per your requirement for the gravy. Let the water come to a boil.
  4. Add the fried fish pieces, salt and split green chillies. Cook covered for 5 mins.
  5. Check seasoning and remove from flame. 
  6. Delicious hilsa curry is ready to be served with hot steamed rice.

18 April, 2013

Doi Chingri / Prawn In Yoghurt Sauce

18 April, 2013

Doi Chingri / Prawn In Yoghurt Sauce

This is a very quick and easy dish to prepare. The recipe requires very few ingredients and has a lovely aroma and flavor. Shrimps/prawns are my favorite type of sea-food and I like trying out new prawn recipes. So, I had to experiment and make this dish. It was awesome and  tastes best with fragrant rice, or rotis. Hope you like it! (And don't forget to comment or subscribe!! Njoy!!) 

Doi Chingri / Prawn In Yoghurt Sauce

Ingredients:

  • Prawn-250 gms. (medium sized)
  • Yoghurt - 2 tbsp
  • Green chillies - 2 ( made into a paste)
  • Onion paste - 2 tbsp
  • Garam masala (whole) - as required
  • Mustard oil - 2 tbsp
  • Salt to taste
  • Sugar - 1 tsp

Method:

  1. Marinate the prawns with green chilli paste, onion paste and yoghurt for 1 hour.
  2. Heat oil in a pan and add whole garam masala.
  3. When aroma of the whole garam masala comes out, add the marinated prawns, salt, sugar and also the left over marinade.
  4. Cook on low heat  till the prawns give out oil. Remove from heat and serve hot with steamed rice, pulao or rotis. 

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

Koi  Ganga Jamuna - is a very authentic dish of Bengal. The name comes from its two kind of gravies - one spicy mustard gravy and another sweet and sour tamarind gravy. The taste is beyond description. I was very busy and could not post anything on Poila Boishakh, the start of the Bengali New Year. I prepared this simple, but awesome fish recipe which is a treat for all Bengalis. So hope you try it out and Belated Shubho Noboborsho to all of you and your families! (And don't forget to comment or subscribe!! Njoy!!)

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!




Ingredients:

  • Koi fish  - 4 (large,cleaned and descaled)
  • Mustard paste - 4 tbsp
  • Green chillies - 4-5
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 1/2 tsp
  • Salt and sugar - to taste
  • Mustard oil - 3 tbsp
  • Tamarind paste - 2 tbsp(can also use hot and sweet tomato sauce)

Method:

  1. Rub the fishes with little salt and turmeric powder and deep fry them in hot oil. Keep aside.
  2. Make a mixture by adding mustard paste, red chilli powder, turmeric powder, salt, green chillies and little water. Add this mixture to the oil and saute till oil floats on the surface.
  3. Next add 1/3 cup of water to make the gravy and bring the gravy to a boil. Now slowly arrange the fried fishes and when the gravy dries up a bit, switch off the flame.
  4. In another pan, heat mustard oil. To it add mustard seeds and when they splutter, add the tamarind paste, red chilli powder, salt, sugar and 1/3 cup of water. Bring the gravy to a boil and when the gravy thickens a bit turn off the flame.
  5. Pour the tamarind gravy in a serving bowl and carefully place the fishes with the mustard sauce gravy facing upwards. Dab the excess mustard gravy mixture on top. ( You can also replace the tamarind gravy with hot and sweet tomato sauce just as I did).
  6. Serve with steamed rice and enjoy the combo taste of this dish.



13 April, 2013

Chanar Dalna /Cottage Cheese Balls In Spicy Gravy

13 April, 2013

Chanar Dalna /Cottage Cheese Balls In Spicy Gravy 

Chanar Dalna / Cottage cheese curry is a very traditional and popular Bengali dish. Whenever it comes for having a vegetarian platter, a paneer/cottage cheese dish is a must. It is mostly served during religious occasions or festivals. Chana is quite different from the paneer that is available in the market. Chana is prepared by curdling milk with lactic acid or lemon juice and squeezed thoroughly to drain out the excess water. It is a really yummy side dish which tastes best with steamed rice or pulao. Do try it out! (And don't forget to comment/subscribe!!)

Chanar Dalna /Cottage Cheese Balls In Spicy Gravy

    Ingredients:
    For the balls

  • Chana/ cottage cheese - 200 gms
  • Besan / chickpea powder - 2 tbsp(for binding)
  • Cumin powder - 1 tsp 
  • Red chilli powder - 1/2 tsp
  • Green chillies - 2(chopped)
  • Salt - a pinch
  • Ginger paste- 1 tsp
  • Oil - for frying

    For the dalna/curry

  • Potato - 1 (cut in cubes)
  • Cumin seeds- 1 tsp
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1 tsp
  • Ginger paste - 1 tsp
  • Garam masala powder - 1 tsp
  • Ghee/clarified butter - 1 1/2 tsp (optional)
  • Mustard oil - 2 tbsp
  • Sugar - 1 tsp
  • Salt - to taste

Method:

1. Knead the chana/cottage cheese nicely. Now add all the ingredients for the balls except oil and once again knead well.
2. Make small balls and flatten them a little as shown in the picture and keep them aside for 5-7 mins.
3. Heat oil in a kadhai and fry the balls till it turns slightly brownish. Also fry the potatoes and keep aside.
4. In the same pan, add some oil, and add the whole cumin seeds.
5. Now add the fried potatoes, ginger paste, sugar and mix all the powdered spices with a little water to make a paste except garam masala. Stir well and then add 1 1/2 cup of waer. Season with salt.
6. Cook covered for 5-7 mins. till the potatoes are well done. Put in the fried balls and cook for 2-3 minutes   more.
7. Add garam masala and ghee. Serve hot with warm rice / rotis.




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