Beal Panna

Beal Panna

    গরমে শরীর ঠান্ডা রাখতে, পেট ভাল রাখতে, সুস্থ থাকতে খেতে পারেন সুস্বাদু বেলের পানা।

Bel or wood apple is considered as an ancient or divine fruit in India. This fruit is very famous during Maha Shivratri time (A Hindu festival).

Summer special - Bael Fruit/Wood Apple squash/juice. Bael is very well known all over the India for its amazing health benefits, medicinal benefits. Bel contains protein, vitamin C and B complex and tannin. The Bael fruit, in actuality, is an herb with the botanical name of Limonia acidissima

Ingredients

1 big ripe bel fruit (wood apple)

Sugar or grated jiggery to taste (here used jiggery)

½ liter milk or Curd

½ tsp of elaichi powder

3 cups of water

A pinch of salt

Preparation method

First break the hard cover of the bel fruit now scoop the flesh of the fruits in a bowl. Now add water and soak it for 15 – 20 minutes than slowly mash it by using your palms gather and squish the pulp to separate the seeds and juice the pulp. Then slowly smash it with smooth hands.

Now Add a pinch of salt, elaichi powder, curd or milk (Here I used curd) and jiggery. Run the juice in a mixer but make sure it is completely de seeded. Otherwise use your hand to blend it.

The consistency of bael panna is bit thick then the regular drink but if you want the consistency to be lighter add more water and jiggery / sugar according to your choice.

Kachu-r Saag / Ghonto

Kachu-r Saag / Ghonto

Kachu-r Saag is an absolutely delightful dish, belongs to bengali cuisine. The method of cooking this dish differs slightly from home to home. Every home has their own touch on it. But the main ingredients are always the same. Colocasia or Taro which is also locally known as kachu in Bengal grows abundantly in the rural areas of India.It is cheap and easily available in the market in many parts of South east Asia and tastes great if cooked properly with the right ingredients. Be careful while chopping and washing the Taro(Kachu) stems as sometimes they might cause slight irritation or itching to your hands,as a precaution you can either use gloves or rub oil to your hands before handling the Colocasia/Taro(Kachu) stems.

                             
 Colocasia/Taro(Kachu) stems are a very good source of Vitamin K, Vitamin C, Vitamin B-2 and Vitamin B-6.They are also a good source of dietary fiber, calcium, Magnesium and Iron.  I hope that you will like this recipe.

 Ingredients:

 

2 to 3 bunch of edible Colocasia/Taro(Kachu) stems.

Tamarind paste

2 table spoon grated coconut.

1 bay leaf.

1 tea spoon fennel seeds

1 tea spoon ginger paste

100 grm pumpkin (Kumro)

1/2 cup roasted pea nuts. (you can use boiled whole chana / Black chickpeas)

1 tea spoon ghee.

1/2 tea spoon garam masala.

Salt as per taste

1/2 tea spoon sugar.

1/4 tea spoon haldi or turmeric powder.

1/4 tea spoon red chili powder.

1/4 tea spoon Jeera or cumin powder

 oil.

Method:

Wash the young and edible Colocasia/Taro(Kochu) stems properly and cut them in thumb size pieces. Boil slightly salted water in a pot and add the colocasia/Taro stems(Kochu) in the water. Add one tea spoon tamarind paste (optional) to avoid irritation.  Boil them for 4 to 5 minutes. Drain all the water and mash the boiled stems.

Cut pumpkin in small cube like pieces.

Heat oil in a pan or kadhai and fry the pumpkin cubes and keep aside. Now in the same oil add the bay leaf, red dry chili and fennel seeds and sauté for 30 seconds. Now add the grated coconut and saute for 2-3 minutes and now add the boiled colocasia(Kochu) stems into the pan and stir for for couple of minutes. Also add the turmeric powder, red chili powder, ginger paste and cumin powder, salt and sugar and mix well. Water will start oozing out from the mixture, cook it in medium heat till almost all the water evaporates. Now add fired pumpkin pieces and roasted pea nuts and mix well. Cook for another 1 or 2 minutes, add ghee and garam masala, mix and remove from heat.

Serve hot with rice.

Kochu sag is also cooked with the head of the hilsa. In this instance, the whole chana, coconut and milk are not included in the ingredients

Dalia Khichudi (Broken / cracked wheat)

         

Dalia Khichudi



 

Dalia khichudi with moong dal, is a perfect one-dish meal. Addition of carrots and green peas gives this khichudi a great flavor and makes it nutritious and very tempting and tasty dish to eat.

Since cracked wheat is made from whole wheat it has fiber and nutrient of the wheat. If you love khichdi then Moong dal and Dalia khichudi will be one of the good options. Dalia and Moong dal are full of taste and flavor. It is easy to prepare.

Ingredients

½ Cup Dalia (Cracked wheat or
bulgur wheat)...
½ Cup split Moong split or skinned
yellow moong dal)
¼ Cup chopped carrots
½ Cup green peas
¼ Cup chopped potatoes
1 Green chili chopped
½ Tablespoon grated ginger
1 Medium ripe tomato- Chopped (optional)
1 Teaspoon panch foron / cumin seeds (Jeera)
1 Pinch of asafetida (Hing)
1 Whole dry red chilies – Break Chile in
half (optional)
1 bay leaf
2 Tablespoon vegetable oil and 1 Tablespoon Ghee
salt and sugar to your taste


                                                                 
Directions

1. In a bowl add dalia (cracked wheat) and dal and wash changing water several
times until the water appears clear, and then soak them in 2 cups water for 10
to 15 minutes.
2. Once dalia and dal are soaked, carefully pour out the soaking water and wash
the dalia and dal in several changes of water until water runs clear. Keep them
aside.
3. Chop the vegetables. Keep them aside.
4. In a pressure cooker heat the oil, add panch foron/ cumin seeds and fry them
for 1 minute or until they become light brown
5. Add red chili pieces, bay leaf and fry them for 1 minute or until chilies become
light brown. Add chopped tomatoes and mix with sautéed onions(optional).
7. Add chopped vegetables and sauté for 3 to 4 minutes, then add grated ginger and chopped green chilies and mix.
8. Now add soaked dalia and moong dal and stir it for few minutes, add salt, turmeric powder and 2½ cups of water, and mix. Now Close the lid of the cooker and cook on medium heat. (I made this khichdi like pullao . If you want can add more (3½ cup) water)
9. In about 8 to 10 minutes pressure cooker starts steaming, turn the heat
down and let it cook for 4 to 5 minutes and turn the heat off
10. Once the steam of pressure cooker goes down open the cooker, with the
cooking spoon mix Khichdi so that there are no lumps, turn the stove on
medium heat.
12. Once dal and dalia are cooked and they blend well with each other and you have the desired consistency turn the stove off.
13. When serving khichdi if you like garnish it with butter or ghee
14. Serve it with choice of pickle and yogurt.
Tips:
1. If cooking in sauce pan it will require more water and will take longer to
cook.
2. In khichidi Dalia and dal are generally over cooked and gooey in texture.
3. For making Moong dal dalia khicdi either use yellow dal or Split green dal.

Tips

1. If cooking in sauce pan it will require more water and will take longer to
cook.
2. In khichidi Dalia and dal are generally over cooked and gooey in texture.
3. For making Moong dal dalia khicdi either use yellow dal or Split green dal.

Dal Paturi

Dal Paturi

Paturi is a style of traditional Bengali cooking wrapped and steamed/roasted in banana leaf. The delicate flavor that the banana leaves impart into the steaming food is simply matchless. It is prepared with fishes, vegetables, lentils and all other possible combinations. One such is dal paturi. 
It is a paste of bengal gram / yellow split peas (Chana dal /matar dal) and coconut steamed to form a delicate ‘cake’.

My Thami(Granny) used to cook this for us & it was a family favorite food. She used to fold the batter in banana leaf, & then place on the tawa & after that it got slow cooked on the heat of charcoal oven (unun). The taste of Granny’s hand cooked food-the aroma of banana leaf & charcoal all are missing these days.Dal paturi is one of my favorite food.

INGREDIENTS:

1 cup -split bengal gram/ chana dal
1 ¼ cup – freshly grated coconut or ½ a fresh coconut
2 tbsp -mustard oil
2-3 nos – green chilies (as per your spice taste)

Fresh coriander leaves- 2 tbsp (finely chopped)
Turmeric powder- 1/2 tsp
Salt and sugar to taste

FOR ROASTING

Banana leaf

METHOD:

 

Grind the soaked split peas with little water possible (4-5tbsp). The texture of the paste should be a bit rough.

 Mix together chana dal paste, grated coconut, turmeric powder, coriander leaf and green chillies, together. Add salt and sugar to taste. Add 3 tbsp of mustard oil (raw) to the chana dal paste.

Prepare the banana leaf/leaves. Cut the leaf, pass it over the gas flame, this will soften the leaf and help the paste to b wrapped nicely. De-vein the leaf. Do not throw the veins away, you will need it to tie the leaf parcel later.
Arrange for 4 parcels by laying down double layer of the leaf piece. Put a portion of the paste in the centre and wrap it up. Tie the parcels with the veins.

Heat up the griddle (tawa). Place the parcels on it. Lower the heat to minimum, cover and let it cook for 20-25 mins. Flip them over to the other side of the parcel. And let it cook another 20 mins.

Take it off fire. Cut into wide squares & serve hot or room temperature as a starter/side with cooked red lentil( masur dal) and white rice.
One can also steam the parcels.

Author : Manna Majumder
You can vist FB page - https://www.facebook.com/bengalikadai

Enchor Koftas /Balls

Enchor Koftas /Balls

Ingredients :

  For Koftas /Balls :
4 Cups Echore / Raw Jackfruits - Cut into medium size cubes(bolied with turmeric powder and salt)...
1 Medium size boiled potato
2 Green chili chopped
1 tsp Ginger paste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
Salt to taste
2 tsp turmeric powder
Oil for frying
2 tbsp Maida

For Gravy :
1 Tomato puree
3 tbsp Mustard Oil/White oil
2 Red Chili Whole
1 tsp Crushed Garam Masala (cinnamon+cloves+green cardamoms)
2 Bay leaves
2 tbsp cashew paste
2 tbsp Char Magaz(watermelon seeds) paste
1 pinch Asafoeatida
1/2 tsp turmeric powder
1 tsp cumin powder

Method:
 Cut into medium size cubes. Now boiled with turmeric powder and salt, then mashed it with hand. Now Add mashed potato with all above mentioned spices and mix with little maida or flours. Adjust salt and sugar.
Now prepare kofta/ balls out of them. Heat oil in pan fry them till golden brown and keep aside.

Heat oil in a pan. Add bay leaf, red chili, asafetida.
Add tomato puree, saute a little. Add cashew and Char Magaz paste,and all dry spices except garam masala powder. Add salt and fry until oils come out. Add 1 cup warm water and adjust salt and add prepared koftas . Sprinkle garam masala. Allows standing time and serve with your choice

Potol Posto ( parwal khasKhas / pointed-gourd with Poppy seeds curry)

Potol Posto ( parwal khasKhas / pointed-gourd with Poppy seeds curry)

INGREDIENTS:
Parwal (Potol/ Pointed Gourd)
Green chillies...
Poppy seed (Posto/ khasKhas)
Black jeera (Kalwanji)
White Oil
Sugar (To test)
Salt (To test)
1/2 cup Milk
Turmeric powder

METHOD:
Peel the Potol/ parwal (250gms) and cut vertically.
Make a thick Poppy seed paste (20 gms) with 3-4 green chilli. In the thick paste add about 2 tbs. of milk.
Now heat oil in a deep frying pan, into it add 1tsp. of kalwanji. When the kalwanji starts spluttering add the parwal into it. Fry the parwal till it turns golden brown in colour. Then, into it add the thick poppy seed paste. Mix well. Into it add about ½ a tsp. of turmeric powder, sugar and salt-to-taste, and stir it well so that the paste completely covers the parwal (potol).
Cover it for some time and keep it over medium flame. Wait till the parwal gets cooked well and enjoyed with steamed rice or Polao.

Papaya Halwa

Papaya Halwa

Ingredients:
5 cups- Papaya , Papita or Pepe(Raw papaya) finely grated
1/4 tsp-Green Food Colour (Optional) ...
5-Badam (Almonds) chopped
1 tbsp-Kishmish (Raisins)
5-Kaju (Cashewnuts) chopped
1/3 tin (200 gm)- Sweetened Condensed Milk
1 cup (150 ml)-Milk
1/2-Ghee
1 cup Sugar
1/2 cup milk
1/3 tsp Rose water
1 tsp-Elaichi (Cardamom) Powder
2 Bay leaf
Method:
1. Peel off the skin , wash papaya , Grate it and dry it in a day light for an hour.
2. Heat the ghee in a kadai, add the cashew nuts, raisins and bay leaf and fry till golden brown. Add the grated Papay and sauté for a few minutes.
3. Add sugar and milk and cook till the papaya is soft, mix in the green colour with rose water and stir well.
4. Add the Sweetened Condensed Milk and stir continuously till the mixture is dry. Sprinkle the cardamom powder, mix well and remove from fire. Serve hot.

Mocha-r Tari / Paturi ((Banana Flower))

Mocha-r Tari / Paturi

Ingredients:

1Large Mocha (Banana Flower)
½-cup grated coconut
1 ½ -tablespoon white mustard ...
1 ½ -tablespoon Poppy seeds
1-teaspoon turmeric
1-green chili
2-tablespoon mastered oil
1-big banana leaf / 4 pieces of purplish-red outer bracts (leaves) of banana blossoms / flowers (much darker and tougher compared to the tender inner leaves) or aluminum foil (I used outer leaves of banana blossoms / flowers)
Salt to taste

 Method:
1. Peel each layer of the flower and bring out the stem (which almost looks like small banana actually). Then you will have to take each stem and remove the central pith. Throw the central pith ( it is hard and you will not be able to cook it)
2. Cut the stems in to small pieces almost like mince
3. Add salt and turmeric and boil for while or until soft and cooked
4. Drained the boiled water and keep aside the minced mocha
5. Grind the coconut, poppy seeds, white mustard seed, green chili and make a paste
6. Add little salt immediately otherwise the paste might turn bitter
7. Combine the above paste, salt if you need more, turmeric, mustered oil, boiled mocha together very well using your hands to mix them really well
8. In case you are using outer leaves / banana leaf Wash the banana leaf and dry with a kitchen towel. Lightly roast the leaf so that it becomes soft and manageable. Hold over a low flame and remove.
9. Put the mocha mix in the flamed outer leaves / banana leaf and wrap it well
10. Then grill it on a tawa for 10/15 mins, keep turning until both side color change of the banana leaf
11. If you are using aluminum foil, just wrap the mocha mix in foil, put them on a hot tawa and grill it like you will do for banana leaf. The taste does not differ much but the smell of the banana leaf will be missing
12. It should not take more than 25/30 mins
13. Sprinkle little mustard oil and over the mocha r Tari / Paturi before serving with hot rice

Stuffed Capsicum

 

Ingredients :
2-3 tbsp oil
3 - 4 capsicums (bell peppers)
2 pieces boiled potato ,
1 cup grated paneer
1 cup green peas

1 tsp whole cumin
1 tbsp chopped ginger
50 grm cheese
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
salt to taste
50 grm cheese for garnishing

Method:

Slice off the top of the capsicums. Scoop out the inside keeping them hollow.
Heat 3 tbsp. of oil in a pan; add the whole cumin and  ginger and cook till light brown.
Add the potato mash, paneer , green peas and mix well.
Add all the spices and mix again. Cover and let this mixture cook in its steam for five minutes.  Check the salt and keep aside.

Now stuff the capsicums with the mixture and covered and garnish the open area with cheese.
Now Grill the capsicum after applying little oil on the surface in micro woven for 10-12 minutes till the capsicums become tender / pan fry them in oil for few minutes and serve hot.

Note: mixture can be making per your test.

Aloo Potoler Dalna (Potato and pointed gourd curry)

 This humble vegetable called potol in Bengali, parwal in Hindi and pointed gourd in English can be prepared in many interesting ways and aloo potoler dalna is one such delicacy from the Bengali cuisine.          

Ingredients:

Potatoes - 300 gms, diced
potol /parwal (pointed gourd in English) - 200 gms
Mustard Oil - 3/4 cup
Green Cardamoms - 2
Cinnamon - 1
Bayleaf – 1

Panch phuron- 1 tsp
Tomatoes - 4 tblsp, chopped
Salt to taste
Turmeric Powder - 1 tsp
Cumin Powder- ½ tsp
Red Chilli Powder - 1/2 tsp
Gincer pest-  1 tsp
Ghee- 1 & ½ tsp
Sugar- ½ tsp
Green Chili- 3 pieces (slit)
Salt – To test
Water - 1 cup

Aloo Potoler Dalna

                                                       
Method:

1.  Peel the potol and cut it in a round shape and potatoes  cut into a 8 pieces after peel.
2.  Heat the mustard oil in a kadai.
3.  Saute the potatoes and parwals.
4.  Drain the excess oil and keep aside.
5.  To the same oil, add, bayleaf and panchphron.
6.  Sauté for a few seconds and then add the ginger pest and tomatoes.
7.  Cook for 2-3 minutes.
8.  Add salt, turmeric powder, red chilli powder,  jeera powder and sauté for a few  seconds.
9.  Add the potatoes and parwars Stir for a few minutes till oil come out and green chili.
10.  Add the water and lid the pan . cook till the potatoes are done and the water become thick.
11. Now add ghee and Cardamoms, Cinnamon powder .
12. Serve hot with white plane rice.

Aloo Gobi Korma (Potato and cauliflower)



Aloo Gobi Korma

Ingredients:

• 100 gm Green peas • 1 Small cauliflower • 1 Potato • 1 Big carrot • 3 tbsp Ghee • 1/2 tsp  Cumin seed • Ground nut and popy seed pest • Fresh coconut milk as required • 2 Green chillies, slit into long pieces • 1 Inch ginger, slit into long pieces • 1-1/2 tsp Coriander powder • 1pinch Turmeric powder • 2 bay leaf • 1/2 tsp sugar • 3 tbsp rose water • A pinch garam masala • Salt as required

How to make   Aloo Gobi  Korma:

• Wash and cut the vegetables. • Cook green peas and potato along with the salt and water until it is almost done. • Steam the cauliflower separately for about 5 minutes. • Heat ghee in a pan and add bay leaf, Cumin seeds to it. • When it is done, combine the entire pest with it and sauté until golden brown. • Combine all the powders with it and sauté for a while. • Add a little salt and all the cooked vegetables to it. • Pour coconut milk and sugar and keep it with high flame till gravy become semi thick. • Sprinkle garam masala powder and rose water. • Remove it from the heat and serve.