Nolen Gurer Kalakand

Nolen Gurer Kalakand

As I said in my earlier post (Jhola gurer (Liquid Dates Jaggery) Pudding) Nolen Gur or date palm jaggery is a delicacy of any Bengali household food in winter. You will get lots of verities of Gur’s sweet any sweet shop in Bengal and as always I am very much passionate to make experiments about food spl in Bengali cuisines.

Today I made one of the easiest recipes and most loved Indian sweet with simple three ingredients – the KALAKAND. This is made from dates palm jaggery instead of sugar which makes it really different. Let try for Nolen Gurer Kalakand!

Ingredients:
2 cup (approx 200 gms) homemade paneer/chenna (procedure included for 1 ltr full cream milk)

200 grams sweetened condensed milk

5 tbsp Jhola gur() / grated Nolen Gur

100 grm milk powder

1 tsp cardamom powder

1/2 tbsp ghee for greasing

Procedure for homemade panner / Chenna:
Boil 1 ltr full cream milk and curdle it with 1 tbsp vinegar or 1/2 tbsp lemon . Remove from heat and keep covered for 5 minutes. Strain the liquid and hold the chenna in a muslin cloth. Lightly wash the chenna with drinking water to do away with the smell of vinegar or lemon. Now tightly tie the muslin cloth and strain the excess water for about 30 minutes to 1 hour.

Procedure:
Take the chenna or paneer and jaggery or jhola gur and milk powder and  mix well with your hands till the mixture is well blended and the chenna is completely crumbled. Now transfer the same mixture to a nonstick pan and add the condensed milk on medium flame and Cook the mixture till it gets thick and looks like mawa and till the mixture reaches the consistency of making a burfee. Now add the cardamom powder and stir for 2-3 more minutes. 

Grease a serving plate with ghee and transfer the mixture onto the plate. With the help of a knife or spatula, smoothen out the mixture to form a square shape of 1/2" thickness. Cut the square into equal sized smaller squares. This is just to make the marks for easier serving later on. Garnish each small square with chopped pistachios or raisin and let it cool at least for 2 hour to set it completely before serving.


Recipe By : Manna Majumder
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Chakhwi - Bamboo Shoot Curry

Chakhwi - Bamboo Shoot Curry

Chakhwi is one of the very traditional and very delicious and healthy preparations of the Tripuri cuisines. The people whoever had tasted once to some of the preparation they could not but tested it for life. Some of the Tripuri dishes have become a regular feature in non-Tripuri family also. One of the most important ingredient of Tripuri cuisine is Berma and Pork , Berma is basically fermented dried puthi fish. The flavor of the Berma is not very pleasant, but when cooked its flavor is mouthwatering and appetizer for Tripuri people. But this recipe is purely VEG. Main ingredients of the veg chakhwi is Bamboo Shoot, Green Papaya and verities of lentil.

Large number of Tripuri cuisine is prepared without oil. In that health point of view it is very good even for those who are restricted to take fatty and oily food. Some of the Tripuri cuisine are listed below: Awandru, Bwtwi, Chakhwi, Chakhwtwi, Chakhwtwi Kwthwng, Thokni Chakhwi, Berma bwtwi, Chatang, Mosodeng, Deng, Gudok,  Bhangui, Muitru, Hontali, Muhr, Mwkhwi, Napek, Peng, Rabra, Ruk, Ser, Sok, Yohk, Yaksapik . But most of the Tripuri household serves genuine Bengali Food too.

Ingredients:
Bamboo shoots: 500 gm.
Jack fruit seed :100 gm.
Green papaya:100 gm.

Drumstick Leaf 1 bunch

12 types of lentil – total 200 grm
Backing soda:2 tea spoon full.
Green chili:10 no.
Ginger:50gm.

Turmeric powder: 1 tsp.
Fresh Lemon leaves:12 no.
Rice flour: 2 tsp (30-40 gm.)

Ghee – 4 tbsp

Red chili- 1 or two pieces

Black pepper powder as per test

Salt as per test

Preparation:
Peel off the bamboo shoots, cut the tender part of shoots into small piece of 1-2 cm. each. Take the skin of he green papaya, cut into small piece of 3-4 cm. Peel of the skin of the jack fruit seeds, soak it in water for 15 minutes, remove the red covering of the seeds, cut it longitudinally into two half. Soak all the lentil in water for 3-4 hours, Make the ginger to finely chopped, tear of the lemon leaves into two parts. Prepare liquid paste of the rice flour in a small bowl and keep it aside. split the chili remove the seeds.
Procedure:
1. Take 2Ltr of water in a big pan/karaih. Add two spoon of baking soda, bring it to boil for 5 minutes. Remove the foam slowly by serving spoon that is formed.
2. Add salt to taste, one spoon of turmeric continue to boil, add splitted green chili and chopped ginger, allow it to boil for 3 minutes.
3. Add the bamboo shoot , all lentil, jackfruit seeds and salt. Keep the burner medium to high flame. Boil it for another 15 minutes.
4. Pour papaya and fresh drumstick leaf in the pan continue to cook for 20 minutes, cover with lid.
5. Bring down the flame to simmer, add the rice flour paste in the pan, slowly stir the curry simultaneously. Cover with lid, keep it for 5 minutes.
6. Add the torn fresh lemon leaves and black pepper powder. Mix it properly in the curry, cover with lid, keep for 2-3 minutes.
7. Remove from the fire, transfer to a serving bowl and 4 tbsp Ghee, serve warm with rice.

 

Note: If you want to make Non-veg CHAKHWI than add pork medium pieces instead of papaya.


Recipe By : Manna Majumder
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Jhola gurer (Liquid Dates Jaggery) Pudding



Jhola gurer (Liquid Dates Jaggery) Pudding

Nolen Gur or date palm jaggery (slightly smoky in colour) is a delicacy of any Bengali household food in winter.  Visit any sweet shop in Bengal in the winter season and you will get variety of lip-smacking delicacies made with this jaggery, like - Moyas, Rasogollas, Sandesh, Jalbhora, Kanchagolla and many. But today I made egg pudding with liquid dates palm jaggery.

We all know caramel egg or creamy pudding is a classic French dessert made of simple ingredients like milk, egg and sugar and it’s very common recipe for all. Today I prepared egg pudding with Liquid Dates Jaggery(Nolen gur / Jhola gur) which is something different form the regular pudding recipe or any nolen gur recipes. I hope your kids are going to fall in love with this proteins and calcium rich dessert.

Ingredients

1 ltr mik

4 eggs

100 ml Jhola / nolen gur (Liquid Dates Jaggery)

Minced dates

1 tsp Melted Butter.

Nolen / Jhola Gur

Method

 Boil 1 ltr of milk in a heavy bottomed vessel on medium flame and reduce it to around ½ ltr.  Then cool it down to room temperature.

Now add eggs, nolen gur and milk in your blender and blend it to make a smooth mixture (you can also use a hand mixture to make the mixture). Now grease the baking pan with butter. Then pour the egg mixture in the baking pan

You can make your pudding in two ways, on your burner or in your oven. I made it in the oven. Making on the burner: Take a saucepan large enough to fit your pudding pan. Take some boiling water in the saucepan (take such an amount of water so that  when you will place your pudding pan in the saucepan, half of the pan will be under the water and the pan will not float in the water. You can use a stand to keep the pan steady). Now place the pudding pan in the saucepan and cover with foil both the pan and then keep it in medium heat for around 40-45 minutes (occasionally check the water of saucepan; add more water if needed).

Making on the oven: If you want to make the pudding in your oven, preheat your oven to 350  F, then in a large baking dish, pour 1-2 inches of water and place the  pudding pan in it. Cover with foil your pudding pan and then place the pan in the preheated oven. Bake it for around 45- 60 minutes.

Check your pudding with a knife or toothpick. Insert it into the pudding; if it comes out clean then your pudding is done. If it seems still liquid or sticky, keep it on burner or in oven for another 5-10 minutes and check again.

When pudding is done keep it to cool down. Then carefully run a knife along the edges of the pan, place a plate on the top of the pan and flip the pan to take out the pudding on the plate.

Your pudding is ready.
Recipe By : Manna Majumder
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