Shukto



Shukto

 

Shukto-Bengali treat as a very special and traditional dish and have it on occasion like Marriage, Birthday etc specially those are from west Bengal, but as part of Lunch only. It’s a Bengali mixed vegetarian dish comprising of several veggies inclusive of Bitter Gourd, Green Banana & Drum sticks, with poppy seeds and mustard seeds paste and there are one more exclusive spice I used in my shukto recipe which is known as “Randhuni” that many Bengalis prefer to use while preparing shukto.

Ingredients

Uchche/Bitter Gourd(Karela): 1 (cut it in vertical pieces)

Begun / Eggplants: 1 (cut it vertically small pieces)

Kanchkola/ Green Banana/ Raw Cooking Banana: 1(cut it  2”vertically small pieces)

Potato/ aloo: 1 (cut it  2”vertically small pieces)

Sweet potato/ Ranga Aloo/ Sakkar Kandi: 1 (cut it  2”vertically small pieces)

Drumsticks/ Danta/ Danthal: 2 (cut it  2”vertically small pieces)

White radish/ Mulo/ Mooli: 1 (cut it  2”vertically small pieces)

Sheem/ Hyacinth Beans: 4-5 (cut it  2”vertically small pieces)

Ridge Gourd: 1(cut it  2”vertically small pieces)

Bori: 10-15

Poppy seeds/ Khuskhus/Posto paste: 2 Tbsp.

Mustard paste: 2 Tbsp.

Ginger paste: 1 Tbsp.

Panchphoran: 1 Tsp.

Radhuni: 2 Tsp.

Bay Leaves 2

Sugar: 1 Tbsp.

Salt to taste

Mustard Oil: for Frying and Tempering (around 4 Tbsp.)

Ghee/clarified butter: 1 Tbsp.

Milk: 1 cup

Water: 3-4 cup

Method

1  1. Hit Mustard Oil in a Wok and fry Bari in medium flame.
2. Now sprinkle some salt to the pieces of Eggplant and Ridge Gourd and fry.
3. After that fry Bitter gourd.
4. Now fry Green Banana, Potato, and Sweet potato, Drumsticks, White radish and Hyacinth Beans one by one.
5. Heat the remaining oil in a kadai and add panch phoron , radhuni and bay leaves. When the seeds start to crackle Add Ginger paste and cook for 1-2 minutes and add Poppy seed paste and cook for around 2 minutes.
6. Now add Mustard paste and again cook for around 2 minutes.
7. Add Salt and Sugar again cook for 1-2 minutes and then add milk and water to the Spice mix and bring it to boil.
8. Add all the veggies and cover the wok with a lid.
9. Cook for around 8-10 minutes in low flame or till the veggies cooked properly.
10. Check the water level and if required add some more water since Shukto should have sufficient gravy.

11. Add Ghee to the Curry and boil for around 2 minutes and switch the flame off.

12. Shukto is ready and served with plain Rice.

Tips: Panch Phoron is a mixture of equal quantities of fenugreek seeds, fennel seeds,mustard seeds, onion seeds and cumin seeds.

 

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Dalia-r Halwa

Dalia-r Halwa

Dalia or Daliya is made with whole raw wheat, it contains the nutrition of whole wheat as it does not undergo any processing to refine it. It contains fibre and protein and rich in iron, vitamin B etc. Dalia is also known as Lapsi, bulgar, burghul wheat or Fada.

There are many recipes made with dalia, both sweet as well as savories. This dalia halwa is easy and simple to make. It is a quick recipe to make for breakfast or when you need a quick sweet dish to serve with a meal. I made this with jaggery but you may use sugar if you wish.

INGREDIENTS:

Dalia (broken wheat, cracked wheat) - 1 cup

Water - 2 ½ to 3 cups as needed.

Jaggery(gud - brown sugar) – 3/4 cup, more or less according to taste.

Salt( optional - a pinch )

Ghee (clarifies butter) - 2 tbsp

Milk- ½ cup

Dry fruits such as chopped cashew nuts, almonds and raisins - 2 tbsp

Powdered cardamom - ½ tsp

Method

Add 1 cup of water and jaggery to a pan. Heat and bring to boil. Stir till jaggery dissolves. Take off fire and Keep aside.

In another thick bottomed pan, add ghee and dalia. Keep stirring for 2-3 minutes till an aroma rises from dalia. Now add milk to it and heat again and cook till the milk gets absorbed.. Mix and cover. Cook till the milk has been absorbed. This may take for 4-5 minutes.

Strain the dissolved jaggery water over dalia. Mix well. Cover and cook for another 2-3 minutes till all the water is absorbed and dalia is fully cooked. Add more water if needed. When dalia is fully cooked, add the chopped dry fruits and cardamom powder. Mix and switch off.  Keep covered till serving time. Serve hot.

Tips :The exact amount of water will depend on the variety of dalia.

You may use sugar instead of jaggery(gud).

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Boal Macher Jhaal

Boal Macher Jhaal

Boal Maach (wallago attu) is widely available in the fish markets in India. This is a meaty fish with little bones and no scales.  Boal Macher Jhaal normally I  cooked with minimum spices but as a taste enhancer and to give this age old traditional dish . This famous dish in Bangladesh North Sylet dist.

Ingredients

Bual / Boal Fish pieces – 400 grm / 4 pieces

Turmeric powder— 1tsp.

Red chili powder- ½ t

slit green chillies— six .

Onion paste-  1 Big

Mustard oil— 4tblsp.

Salt to test.

coriander leaf for garnish.

 METHOD

Marinade the bual fish pieces with turmeric powder, chili powder, onion paste, salt and one spoon mustard oil and keep it for 15 mint.

Now heat mustard oil in a deep bottomed pan. Now fry the fish pieces with medium flame t and after flip the fish to fry other side.  Fry it till oil come out. Then add slit green chilies. Now add 2cup water and Cover and let it boil in low flame for 5 minutes till the fish is properly cooked.

Bual Macher Jhaal is ready to be served. Now garnish with coriander leaf and serve it with hot rice.

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Echorer Chop (Jack fruit Cutlets)

Echorer Chop (Jack fruit Cutlets)

                                                                              
 Chops or  fritters are one of the most famous snacks for Bengalis in winter. Earlier chop was regularly served as starters in all Bengali occasions and ceremonies in winter & Enchor-r chop is one of the most popular snacks in summer.The reason for being seasonal is the availability of its key ingredients - Enchor (raw jack fruit).  Serve hot enchor chops with salad, kasundi (a Bengali style mustard sauce) and hot tea or coffee. The good thing is you can make the chops ready when you have time and keep them in refrigerator. Fry it just before eating.

 Ingredients

 

4 Cups Echore / Raw Jackfruits - Cut into small size cubes

4Medium size boiled potato...
2 Green chili chopped
2 tsp turmeric powder
1 tsp red chili powder
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
1 Medium size chopped onion
3 tsp garlic clove
1 tsp chopped ginger
1 Garam Masala Powder
2 tbsp Maida
2 tbsp rosted ground nut (optional)
2 tbsp green peas (optional)
Salt to taste
Oil for frying

 

Method

 

Chop the jackfruit into really small pieces and steam them with turmeric powder and salt in a pressure cooker to soften them. Remove and drain off all water . Chop 1 large onion, ginger 1 inch piece and 2-3 green chilly's really fine and garlic clove . Boil 4 medium size potatoes and mash well with salt and 1 tbsp maida to make it smooth and bind properly.
Now heat 2 tbsp refined oil and fry the onions till it starts to colour ,then add the chopped ginger, garlic and green chilly and saute well. Add 1/2 tsp Turmeric, 1/4 tsp Garam Masala Powder, 1/2 tsp Red chily Powder, 1/2 tsp Coriander and Cumin Powder, Salt as per taste and 1/2 tsp sugar. Now saute well, sprinkle a dash of water if the spices are burning. Then add the jackfruit and stir fry well with the spices to mix all well and add the green peas and ground nut. When a nice smell begins to come and the mix browns and starts to leave the sides of the pan , remove and cool the mix.
Now take the whole mashed potato mix and divide it into equal size portions. Also divide the jackfruit mix into equal size portions. Take one portion of the potato mash in your hand and make a well in the middle and fill a portion of the jackfruit mix in the well. Close to seal , so that the jackfruit filling can not come out. Now shape like a chop/ oval shape. Give shape with hand to help you do use refined flour to dust your hands.
Now make chop of all the other portions.
In a bowl, Beat two Eggs. In a dish spread Breadcrumbs. Now dip the chops first in egg and then coat all over with bread crumbs. Dust off the excess bread crumbs.
Keep in the fridge for half an hour at least to set before frying.
Heat Refined Oil 2 cup in a wok and when its really hot, reduce the flame and slowly add the chops to fry them golden. Do not add too many at the same time. It will immedetely reduce the temperature of the oil and not fry well. Add in small batches and fry till golden and remove.
Serve hot with Sauce or Chaatni. Sprinkle a pinch of Chaat Masala.
Author : Manna Majumder

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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.

Jhinge Posto

Jhinge Posto

Posto or Poppy-Seeds or KhasKhas is always popular ingredient for several dishes in Bengal, particularly in the districts of Bankura, Birbhum even in Bangladesh also and Jhinge or ridge gourd is another vegetable which is loved by Bengalis.

 

Jinge Posto is very traditional recipe which is made in every Bengali's Kitchen. It's fairly simple and very tasty.

Ingredients

3 ridge gourd peeled and roughly chopped into medium chunks
4 tbsp poppy seeds
2 tbsp sesame seeds (optional)
3 green chillies 
 ½ tsp Turmeric powder
½ tsp Nigella seeds
Salt to taste
Sugar to taste
3 tbsp mustard oil

Method

Soak the poppy seeds in lukewarm water for 30 minutes. Blend it in a mixer with sesame seeds (here did not use) and green chillies.
In a wok heat the oil. Add the Nigella seeds and sauté for 30 seconds. Add the ridge gourd and fry for a minute or two. Add the salt and turmeric powder and mix well. Cook till the ridge gourd becomes soft. Make sure not to add water as the ridge gourd will release water. Once the ridge gourd is soft and cooked, add the poppy seed paste and silted green chili and mix well.
Now add sugar and cook till it reaches desired consistency. Keep in mind it’s a dry preparation. Serve hot with plain rice and Dal.

French Bread Toast

French Bread Toast

Ingredients

Bread  Slices  4

Egg                 3
Peper powder  1/2 tsp
Onion (Chpooed) 1
Green Chili (Chpooed) 3
Oil for frying
Salt and sugar to taste

Method

Cut bread slices diagonally to get triangular pieces.

Beat 3 eggs in a bowl thoroughly. Add salt, sugar, and cinnamon powder. Mix it well.

Add chopped onion and green chili. Mix it again.

Heat oil in a pan. Dip bread pieces in the egg batter so that each slice bet coated well with batter with onion pieces and slowly drop in the oil and deep fry for a couple of minute until it becomes crispy and turns golden yellow in color on both sides. Take it out on a tissue paper in order to remove the excess oil from it.

Serve hot with tomato sauce and your crispy bread toast is ready to eat

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
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Doodh Puli Pithe

Doodh Puli Pithe

Ingredients:
• 1 coconut .
• 1 cup sugar / 1 cup Nolen Gur (date jaggery)
• 2 cup Rice flour...
• 2 tblsp. plain flour (Maida)
• 1 litr milk.
• 10 gms raisins
• 10 gms cashewnut
• 1 tsp. cardamom powder.
• Bay leaf.
• Rose water(optional)

Method:

1. Heat a Pan and add grated coconut and mix with sugar/nolen gur (I used nolen gur) and cardamom powder. Mix well and keep it aside after little bit sticky.
2. Now again heat a Pan and add Rice flour. Stir for about 10 minutes. Take it out in an bowl and add plain flour to that. Now add Hot water and knead well to make dough.
3. Make small balls from the dough, spread each ball with hand and stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn't come out to get the shape of 'Puli' as in the picture.
4. Heat a pan and add milk. boil the milk for some time so that it get reduce to half. Add sugar, bay leaf and cardamom powder. cook for a couple of minutes. Now add the pulies to the milk slowly and cover it and let it cook for about 15 minutes with stirring in between. Add raisins and cashew nuts and if you want mix some rose water.

Take it out in a serving tray. Serve cold
Recipe By - Manna Majumder

Amla Murabba

Amla Murabba

Peparation Time – 10 Minutes
Cooking Time- 75 Minutes
Difficulty- Easy...
Recipe Type- Sweet

  Ingredients
• 500 grm Fresh amlas
• 250 grm Honey
• 1/2 tsp Alum

Method

Wash amlas properly and perforate all over it with a fork.
Take 2 litres water and dissolve alum in it. Put amlas in this water.
Soak them for a day.
Wash the amlas with alum water.
Drop amlas in boiling water. Boil for 5 minutes. Remove and leave aside.
Make honey syrup with 1/2 litre water.
Soak the cooked amlas in the sugar syrup for 24 hrs. Take out amlas from syrup. Boil the sugar syrup to restore its original consistency.
Return amlas in syrup. Keep for 24 hours.
Repeat the process for 4 days.
Preserve the murabba in a tight jar.

CHANCHRA / CHHYANCHRA( MALABAR SPINACH WITH HILSA FISH HEAD)

CHANCHRA ( MALABAR SPINACH WITH HILSA FISH HEAD)

 

'Chanchra', is very traditional, popular and monsoon favorite dish in Bengalis cuisines.

Malabar spinach curry while mixed up with fish head is called 'Chanchra'.

Other names of this herb is Pui shakh or Puin shaak in Bengali, Poi saag in Hindi, Pasalai keerai in Tamil, Bachhala kura in Telugu, Basale soppu in Kannada.

INGREDIENTS:

1 banch Malabar Spinach / Creeping Spinach (Pui saag)
1 Hilsa Fish head, cut in two pieces (may use Rohu fish head)
2 Potatoes
200 grm Pumkin
1 long ridge gourd

50 grm flat beans
1 Eggplant
3-4 Green Chillies, cut in slits
1 tsp Paanch Phoron
(combination of mustard, cumin, nigella, fenugreek and fennel seeds)
2/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/3 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Sugar (for flavor only)
Salt to taste
4 tbsps Mustard oil (or any white oil)

METHOD:

Wash and clean the fish head. Marinate fish head with 1/3 tsp turmeric powder and little salt. Set aside for 30 minutes.

Cut and clean Malabar spinach first. Cut leaves and finely chop them. Then cut the tender stalk in 1&1/2" length. Wash them in running water. Drain all the water from it. Set aside. Peel potatoes, pumpkin. Cut potato, pumpkin, flat beans, ridge gourd and eggplant in medium sized cubes. Wash all the vegetables, make those pat dry.

Heat mustard oil in heavy bottomed wok. When it comes to smokey, add fish head in it. Fry till the both sides of fish head turns golden brown. Remove it from the oil. Keep aside.
 

In the remaining oil, add paanch phoron. Then add 1 red dry chili and bay leaf leaf in it. Fry for 2 minutes, add all vegetables and green chillies in it. Stir for 2 minutes. Cover and cook for another 3 minutes. Now add turmeric powder, red chilli powder, Cumin and Coriander powder in it. Keep stirring for 2-3 minutes, then add Malabar spinach and salt in it. Fold nicely. Cover and cook for 5 minutes.

At this point add fried fish head in it. Break the fish by the tip of spatula and mix with the vegetable nicely. Keep stirring for another 3-4 minutes on medium heat. Add sugar and fold well thoroughly. Remove from heat. Serve with hot steamed rice.

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

Mixed Fruit Chutney



Mixed Fruit Chutney

 

Ingredients:

• 1 piece medium size Pineapple , Cut in Cubes
• 2 pieces apple, Cut in Cubes
• 1/2 cup grapes....
• 2 tbsp Cashew
• 2 Cups Dates
• 1/2 cup Apricot, Cut into cubes
• 1/2 cup dried figs
• 1 tbsp raisins, Socked
• 1/2 Orange, Cut into Cubes
• 1/2 cup pomegranate
• 1/2 cup Aamsatto (Dry sweet mango pulps), Cut into cubes
• 1/2 tbsp salt
• 5-6 tbsp Sugar
• 4-5 tbsp roasted spices powder (1/2 tsp cumin seeds, 1/2 tsp Fennel seed, 1/2 tsp Fenugreek seeds, 3 Dry Red chili, 3 cinnamon stick, 6 pieces cardamom )
• 1/4 tbsp Mustard Seed
• Bay leaf
• Oil, as per need

Method:
1. Heat the oil in a pan for 1/2 minute. Add the Bay leaf and Mustard seeds.
2. Add the Pineapple and salt and mix well. Cover the pan on low flame for sometimes.
3. Check whether the Pineapple go soft, then add the apple, grapes and aamsatto. Cook for sometime.
4. Add sugar. Stir it well.
5. Add little water and cover the pan. Cook for more 6-7 mins.
6. Add raisins, cashew, Apricot, Fig, orange, dates and pomegranate. Cook for 3-4 mints and roasted spices powder and again stir it well.
7. Cool it for sometime and refrigerate it. Serve it after the main course.

Plastic Chutney (Green Papaya Chutney)

Plastic Chutney (Green Papaya Chutney)

 Ingredients:

Plastic Chutney (Green Papaya Chutney) - A unique Bengali Relish
1 medium-sized papaya
2 Cup sugar
2 tsp. lime juice OR Raw tamarind – 50 grams.
A pinch salt...
2 tsp. Raisins
2 tsp refined oil
10-15 mustard seeds
 
Method:

 Peel the green papaya very neatly. Cut into halves, remove seeds and hard skin from the center. wash and cut into very thin slices with a sharp knife or peeler

Heat oil in a pan add mustard seeds, as soon as they splutter add papaya and, saute 1-2 mins.

Then add salt, water and let it cook. Add water depending on how thick you want your chutney to be.

When the papaya has become soft add the sugar.Let it cook and the chutney thicken to your desired consistency. Now finally add raisin and lime juice and your dish is ready to serve.

Enchor/ Echor Chingri (Raw Jack Fruit with Prawns)




Enchor/ Echor Chingri (Raw Jack Fruit with Prawns)

Ingredients:
• Green Jackfruit - 500 grms
• Prawn - Medium size 6 to 8 pieces/Small 10 pieces
• Potato (Big) - 1 big cut into medium pieces...
• Onion - 1 medium Paste / chopped
• Ginger & Garlic Paste - 2 teaspoon
• Green chili - 1 Tablespoon
• Red Chilli Powder - As per taste
• Coriander Powder - 1 Teaspoon
• Cumin Powder - 1 Teaspoon
• Turmeric powder – 2 & 1/2 Teaspoon
• Bay Leaves - 1 Big
• Whole red chilies- 2 pieces
• Garam Masala Powder - 1/2 teaspoon
• Mustard oil - 8 tablespoons
• Salt - As per taste
• Sugar - As per taste
• Ghee- 2 table spoon

 Method:
Make sure to rub oil in your hand before cutting green jack fruit to avoid sticky latex to stick to your hand. Skin off the Jack fruit and cut into small pieces.
Heat 4 cups water in a pan with some salt & Turmeric and when the water will start boiling add the jack fruit. Cook till the jack fruit is semi tender. Drain and keep aside.
Clean the prawns and marinate with turmeric and salt and keep aside.
Now heat oil in a wok and fry prawns and potatoes (separate) and keep in a bowl and in the same oil fry boiled jackfruit for 5 minutes and keep it aside.
Now again heat oil in a wok and add bay leaf and whole red chili and fry for a while.
Then add paste /chopped onion and fry till golden brown. Add ginger garlic paste and stir fry for 5 minutes. Add turmeric, Coriander, Green chili and red chili powder and again fry with 1 tea spoon of water. Fry the masala very well till oil separates from the masala. Add salt to taste and some sugar to it.
Add jackfruit and mix the masala with them and cover the pan to soften the jackfruit for 4-5 minutes. Now open the lid and fried prawns, potatoes and fry to mix the masala with them. After 5 minutes add 2 cups of warm water to the mixture and cover the curry and simmer the heat to cook the very well.
When jackfruits and potatoes are well cooked pour the curry in a big serving bowl and sprinkle some Garam Masala powder and ghee . Serve the curry with steamed rice.

Note: You may use canned jackfruit, easily available in any super market.
If you are using canned jackfruit then just cut the can and drain the water of the can and soak the chunks in cold plain water for 1 hour to remove the sourness of the preservatives.

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.