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.

Amla Murabba

Amla Murabba

Ingredients:
• 500 grmFresh 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.

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.

Basa (Bhetki Maach) Parsley Fry

Basa (Bhetki Maach) Parsley Fry

Basa (Bhetki Maach) Parsley Pan Fry

Ingredients:

250 grm (4 pic) Basa or other white fish fillets ...
2 tablespoon lemon juice
1/3 teaspoon crushed black pepper
1 tablespoon olive oil
1/2 teaspoon garlic juice
1/2 teaspoon dried parsley
Salt to to taste
White pepper to taste

Method:

Marinate fish with lemon juice, salt, garlic juice, black pepper and dried parsley for an hour
In a non-stick pan, heat the olive oil.
On normal heat, carefully add in the basa pieces.
Lower the heat. Fry the fish on one side for 2-3 minutes
Gently flip the pieces over. Fry for another 2 mins and sprinkle white pepper for both side. The pieces should just start to brown.
The dish is ready. Serve hot with tomato salad. The fish will be soft & flaky!

If you dont like parsley, get creative with your herbs or some Italian seasoning.
Be sure to use regular olive oil. Extra virgin or virgin olive oil can burn if they are used to fry food at too high of a temperature. Vegetable or refined oil would be OK to use as well. See More

Chital Jugolbondi



Chital Jugolbondi

Chital - kaju Jugolbondi (clown knife fish with cashew nut)

Ingredients:
Chital Mach (clown knife fish)- ½ kg (peti / belly portion)
Cashew Paste- 5 tblsp
Poppy seeds paste- 3 tblsp...
Turmeric powder - 1/4 tsp
Green chilly - 5 nos (slit)
kismis (Raisin) Paste- ½ tsp
Mustard/ refined oil – 8 tblsp
Salt to taste

Method:
1.Mix together the Poppy seeds paste, Cashew Paste.
2. Clean and rub the fish with the ½ tsp turmeric powder one pinch salt.
3. Heat oil in a pan. Then fry the fish till they are golden in both sides. Keep aside.
4. In the same kadai add poppy seeds pest, cashew pest, salt, kismis (Raisin) Paste and turmeric powder(optional).
Sauté this for 2 minute and add ½ cup water to mix welll.
5. Now add the fried Chita peti and Sauté this for a minute and cover with the lid.
6. seem the hit and let it boil till the gravy turn thik.
7. Curry is ready and can be eaten with white rice, fried rice and polao. See More

Bhetki Butter Fry

           

Bhetki Butter Fry

Ingredients

1/2 kg Bhetki Fillets cut in square pieces
200 - 250 gm of White sunflower or any Oil for Cooking

1 tbsp Ginger Paste
1 tbsp - Garlic Paste -.
1 Lime
1 tsp of Salt.
1 tsp of Green Chilly Paste.
6 tbsp of Corn Flour
2 Eggs
1/4 cup of Milk.
50 grm butter melt
1/2 spoon black pepper seed
1/4 tea-spoon baking powder (optional)
1 spoon turmeric powder

Method

Cut the fillets into rectangular pieces (medium size). Wash the fillets and pat it dry

Mix all the ingredients of marination (Ginger Paste, Garlic Paste, Lime juice, Salt & Green Chilly paste) in a bowl .

Rub the fish with the marination

Squeeze the lime juice in the marinated fillets and keep it for 4-5 hrs.

Heat the oil for frying in nonstick kadai and add two or three whole black pepper to flavor the oil

For the batter - mix the corn flour, turmeric powder and salt in milk with constant stirring leaving no lumps - once done mix the eggs until smooth . Now add the butter melt and mix it again. Now take out one fillet, and dip it in the egg corn flour batter.

Deep fry it oil till golden brown. Repeat for the fillets and  Serve it hot.

Aanchari Jalpai (Olive)

                   

 

 

Aanchari Jaipaai (Olive pickle)
Ingredients :
1. Jolpai(olive)-1 kg
2. Whole Garlic-3 (chopped)
3. Ginger -2 inch (chopped)
4. Green chili-10 pieces
5. Panch phoron (bengali 5 spice) roasted powder-3 Tbs
6. Mustered paste-3 Tbs
7. Red chili powder-1 ts
8. Turmeric powder-1 ts
9. Vinegar-2 cup
10. Mustered oil-1/2 liter
11. Salt

Procedure:
Wash and Slit jolpai 3--4 times. Now boil olive (jolpai) until tender. Remove and drain water.
Make a paste mustard seed powder and green chili with little vinegar.
Heat mustered oil in a pan. . Add smashed garlic, chopped ginger and salt, and stir well. Add mustered paste. Then add turmeric powder and red chili. Sauté it for a while. Now add olive and all the paste, and mix them. Add vinegar and Put panch foron roasted powder and stir. Cover the pan with lid. Turn the heat low and cook around 10-15 minutes. Stir occasionally. Remove from the pan. Let it cool and store in a airtight glass jar and add more mustered oil. To store for long term, keep your pickle in the sun occasionally.

PORK VARTA

PORK VARTA

PORK VARTA -Ethnic Food of Tripura-India

  Ingredient
Pork piece( bite size) 500 gram...
Onion- Finely cut(longitudinally) 200 gram
Ginger- 50 gram finely chopped
Green Chili- as to taste roasted direct on fire
Red chili- 4/5 piece roasted direct in fire
Salt- as to taste

Procedure

  Wash the pork in semi hot water and then boil in salt water at min 100 deg temp until water dries
Mix half amount of chopped onion with ginger, Green and red chili very well by messing. Add boiled piece of pork. mix well. add salt to taste if needed. May Add chopped coriander leaves also. Keep aside in a covered bowl for 1 hour.
During serving add the balence onions and enjoy the most delicious food.

Caution:- Must boil the meat min at 100 deg C very well

Prawns Biriyani

Prawns Biriyani



Ingredients:
500 gms Basmati rice
500 gms large prawns shelled and deveined
3 medium size potato...
To marinate prawns: 1 cup yogurt
Juice of 1 lime/ lemon
1/2 tsp turmeric powder
2 tbsps garlic paste
1 tbsp ginger paste
Salt to taste
4 large onions sliced thinly
1 large tomatoes chopped finely
2 tbsp Ginger paste
2 tbsp coriander powder
2 tbsp cumin powder
2" piece of cinnamon
5 cloves
5 pods green cardamom
Jaiphal (nutmeg powder) 1 tablespoon
¼ Jaitri powder
4 pieces bay leaf
1 tbsp kewra jal (Kewra water)
10-12 black peppercorns
4 tbsp green paste
To garnish: 1 tbsp saffron strands
3 tbsps warm milk
4-5 tbsps cooking oil
4-5 tbsps Ghee

 METHOD:
  Wash the rice. Soak it in warm water for 30 minutes.
Cook the rice till amost done. Drain remaining water (if any) and keep aside.
Marinate the prawns with yogurt , lime juice , turmeric powder ,salt and ginger garlic paste and keep it for 1 hour.
Peel the potato and make it two pieces each potato and fry with small qty turmeric powder and salt.
Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
In the same oil, add the bay leaf , cinnamon , cloves, cardamom, Jaiphal , Jaitri powder and sauté for 2-3 minutes and now add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.
Add all the masala ingredients and fry till the oil begins to separate from the whole mix.
Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required. Remove from fire.
Soak the saffron strands in 2-3 tbsps of warm milk with with kewra jal .
Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with ghee. Layer the rice , fired potato and prawn as follows: rice, potato - prawn - rice. End with a layer of rice.
Pour the saffron infused milk all over the top of the last layer of rice.
Garnish with the crispy fried onions and cover the dish and seal tightly.
Bake in a hot oven for 30 minutes.
Serve hot with a raita and green salad of your choice

Dal-Gosht / Mutton Dalcha

                   

Dal-Gosht / Mutton Dalcha

                                 


Dal-Gosht or Mutton Dalcha is a very famous meat curry from  Pakistan!  But now days  this dish is very attractive, delicious and  hit with everybody in Hyderabad & Bangladesh. It is made with mutton, chana dal and a host of spices. You can try with red lentils, kidney beans or soaked Bengal gram or a mixture of all.

Ingredients:
Serves: 5
• 1.5 kg of mutton medium sized pieces
• 2 cups of sliced onions ...
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1/2 tablespoon of cumin paste
• 1.5 teaspoons of turmeric powder
• 1 teaspoon of red chilli powder
• 2 cardamoms
• 2 cinnamon sticks
• 2 bay leaves • 2 tablespoons of vegetable oil
• Salt as needed
• Water as needed
• 1.5 cups of chana dal (Split Bengal gram), soaked for 3 hrs
• Fresh coriander leaves for garnishing

 Method:
 
1. Wash the mutton pieces and mix with sliced onions, ginger, garlic and cumin pastes, turmeric and red chilli powders, cardamoms and cinnamon sticks, bay leaves, oil and salt.
2. Pour the mixture on a heated pressure cooker. Water will come out from the meat as it gets cooked.
3. Add water to the pressure cooker so that the water floats above the meat by 2 inches of depth.
4. Wash the chana dal (Split Bengal gram)and add to the pressure cooker.
5. Put the lid of the pressure cooker. Turn the heat off when the pressure cooker hisses 10 times.
6. Now garnish with coriander leaves and serve hot with paratha

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Bhapa Macher Dim (Steamed Fish Egg)

Bhapa Macher Dim (Steamed Fish Egg)

 

 

Bhapa Macher Dim..
Ingredients:

Fish Egg (Bual / any big fish's egg) 500 grams
Mustard Oil 4 tbsp...
Green Chilly 10,finely pest
Mustard Paste 5 tbsp
Turmeric Powder 1 tsp
Salt per test

Method:
Clean the fish egg and wash well. Drain water and keep aside.
In a bowl, take the egg (preferred bual fish's egg), green chili, mustard paste, turmeric powder, salt. Mix all together well and Pour the water (3 glass) with constant stirring to avoid lump formation. The mix should be smooth and add excess water if required. Now add mustered oil and mix it again.
Heat a pan/ kadai and add little water. Boil the water for 2 minutes and add all mixture of the bowl into the water. Now stir it continuously till the water dries up. In between add some green chili and drizzle some more mustard oil on the top and remove from fire. Serve with plain white steamed rice

Kamranga (Star Fruit) Chutney

Kamranga (Star Fruit) Chutney

 

Kamranga (Star Fruit) Chutney
Wash 250 grm raw green Kamranga (Star Fruit). You don’t have to take out the peel

Chop them up in small pieces
Heat Mustard Oil in Kadai/Frying Pan...

Add 1/2 tsp of Mustard seeds and 1 Dry Red Chilli. The mustard seeds will sputter.
As soon as the mustard seeds start sputtering , add the chopped Kamranga (Star Fruit)
Add a pinch of turmeric powder and sauté the Kamranga (Star Fruit).

Saute till the Kamranga (Star Fruit) turn a nice yellow because of the turmeric and soften a little.

Add salt and about 1-2 Cup water. Water should be enough to cook the Kamranga . The chaatni should be thick and so add water moderately

Mix and cover and cook till Kamranga (Star Fruit) are almost done. With the spatula check to see if the Kamranga have softened.

Add about 1 small Cup of sugar and mix well. Bengali chutneys are usually sweeter and so a little more sugar might be added if desired. Add a little more water.

Cook and reduce the water till you get a thick consistency and the Kamranga (Star Fruit) are soft but not mashed up.

Roast about 1 tsp of panch puran/paanch phoron till you get a nice aroma, cool and dry grind it. Sprinkle this powder on the chaatni See More

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