Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Posts Tagged ‘bengali ranna’

Dal Sukhno/ Dried Masur Dal

Posted by Sudeshna on June 12, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I have found that Masur dal post on my blog has become the most popular post. In most Bengali households masur or red lentil is the most important of all pulses served. Whenever there is some left out masur dal in the refrigerator my mom always makes the Sukhno dal (Bengali for dried pulses), though it can be prepared with fresh masur dal also. It is a best accompaniment of warm rice served at first of the meal. This preparation had been one of my favorite dishes in lunch. Its simple to cook and absolutely yummy.

dal sukhno 2

Ingredients:

Masur dal (Red lentil): ½ cup

Onions (Peyaj): 2 medium sizes

Turmeric powder (Halud guro): ½ teaspoon

Green chili (Kancha lanka): 2

Mustard oil (Sarser tel): 2 tablespoon

Salt to taste and 3 cups of water

Preparation:

  • Wash the masur dal well and cook as instructed here
  • Simmer the dal for further 5 -6 minutes so that the dal gets absolutely dried up
  • Serve with freshly chopped onions and mustard oil

dal sukhno 1

My tip: While simmering the dal to dry, constantly stir it so that it doesn’t get stick to the bottom of the vessel.

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Posted in Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , , , , , , , , , , , , | 3 Comments »

Tomato Chatni

Posted by Sudeshna on March 11, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

It seems as if without a bowl of chatni Bengali platter is never complete. The little bowl of chatni at the end of any meal brings a fulfillment to the meal. Chatni, for those who are not so aware of this word, is a sweet serving prepared of tomato, ripe mango, pineapple, or for that matter any sour fruits and even dry fruits. Chatni is prepared in various styles in all Bengali households. The preparation also depends on the season; tomato for winter, ripe mango for the summers, or any seasonal fruits during its time. The main ingredient though a fruit it is often accompanied with sugar or jaggery for enhancing the sweetness of the dish.
The last time when I went home, mom gave me a whole jar of jaggery. I had completely forgotten about it, last night I was cleaning up the kitchen when I found this jar, and the first thing that came to mind was having it with milk and rice. I was thinking of what else to do with that, when I saw the tomatoes. The answer to my question was instantaneous; chatni is the best option.
I prepared it this way; you can prepare it in any way possible. I will try to post some other types of chatni on my following posts. The combination of jaggery and dry chili helps in increasing its shelf life to almost two days without refrigeration.
For this chatni the only spice used is panch phoron. Panch phoron, as the name suggests is a combination of five different spices; “panch”, meaning five and “phoron” is spice. Nigella, cumin, fenugreek, fennel, and mustard mixed in same proportions are used for preparing panch phoron. This combination of spices is an earmark of Bengali cuisine. It is  used in preparations like Khichudi and vegetarian dishes .

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Serves 4

Ingredients:

Tomato: 6 medium sizes
Palm Jaggery (Taler gur): 2 tablespoon
Bay leaf (Tej pata): 2
Dried chili (Sukhno Lanka): 2
Cashew nuts (Kaju): 5 or 6, cut into small pieces
Mustard Oil (Sarser Tel): 1 teaspoon
Panch Phoron: ½ teaspoon

Preparation:

  • Cut the tomatoes into quarters
  • Heat oil in a wok, as it gets heated throw in the panch phoron and bay leaves
  • When the panch phoron starts popping put in the tomatoes and red chilies along with the jaggery
  • Add little salt and stir the tomatoes well, partly mashing them
  • Let the tomatoes be cooked in low flame
  • As the tomatoes softens pour in the cashew nuts and take out of flame

chatni1

Tips: Do not add water for the tomatoes to cook, this will make the chatni taste watery, and that doesn’t feel good.

Check for more updates from my kitchen, till then Happy Cooking and Happy Eating

Sending this to SWC-Meals on Wheels hosted by Lakshmi.

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Posted in Chatni and Pickle | Tagged: , , , , , , , , , , | 10 Comments »

Chichingar Tarkari/Snake Gourd Curry

Posted by Sudeshna on January 23, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Snake gourd to me is a very peculiar type of vegetable. Its white and green stripes and more than 2 feet in length, it really looks quite similar to the reptile from which it has taken its name.

Flickr)

Snake gourds on sale (Courtesy: Flickr)

Serves 2

Ingredients:

Chichingha (Snake gourd):  200gms

Peyaj(Onion): 1 medium, fiely chopped lengthwise

Ginger paste (Ada bata): 1/2 teaspoon

Turmeric powder (Halud guro): 1/4 teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Kancha Lanka (Green chilli): 1

chichingha_raw

Preparation:

  • Cut the snake gourd lengthwise into two equal halves.
  • Chop the halves into thin semi circles and remove the seeds if any.
  • Heat the oil in a wok
  • As the oil becomes piping hot throw in the onions, saute for 30 seconds
  • Add ginger paste, turmeric powder and season with salt.
  • Toss a few times so that the spices get mixed with the vegetable
  • As the vegetables start drying add 1/2 a cup of water and cook for 5 minutes under cover
  • Remove the lid and add water if necessary within those 5 minutes
  • When the snake gour becomes tender take it out of flame

chichingha_cooked

Snake gourd curry is a good side dish for rice and roti both. The cooking time may vary depending on the age of the vegetable.

Look for more updates here till then Happy Cooking and Happy Eating.

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Egg Fried Rice

Posted by Sudeshna on January 8, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

No much of a prelude, all I want to put up is my version of the Chinese egg fried. Yesterday, when I came back home from office all tired and repulsive to get inside the kitchen I cooked this up. I used these vegetables because I only had those at home, if you like you can also add small florets of cauliflowers, beans and even some cashew nuts and raisins.

Serves 2

Ingredients:

Long grain rice (Basmati chal): 1 cup

Carrot (Gajor): 2 medium sizes

Onion (Peyaj): 1 medium size

Capsicum: ½

Potato (Alu): 1 medium size

Egg (Dim): 2

Cinnamon (Dal chini): 1” size

Green cardamon(Choto elaichi): 2 -3

Cloves (Labongo): 2 -3

Bay leaves (Tej pata): 1

Sunflower oil (Sada tel): 3 tablespoons

Sugar (Chini): 1 teaspoon

Salt to taste

Preparation:

  • Wash the rice properly, take it in a boiling pan; cover with water. See to it that the water level is at least one inch above the raw rice. Boil covered for 10 to 12 minutes, or until the rice is cooked. Pour in extra water if necessary. Once the rice is done, drain out excess water.

fried-rice31

  • Spread the cooked rice over a plate or baking tray and let it cool
  • Heat 1 teaspoon of  oil in a frying pan, beat the eggs with salt. When the oil is heat, pour in the egg and scramble it while frying. Keep aside
  • Chop all the vegetables into very fine half inch size pieces
  • Heat rest of the  oil in a wok, add the cinnamon, cloves and green cardamom. Add the vegetables when the spices start popping. Fry over low flame till the vegetables are well cooked
  • Add the rice and sprinkle salt and sugar
  • Toss everything so that the rice gets mixed well with the vegetables
  • Take out of flame when the rice becomes piping hot, and garnish with the scrambled egg

fried-rice2

Fried rice tastes well with non-vegetarian dishes like egg curry, chicken-do-peyaja, or any kind of meat dishes. Those of you who like the vegan part of the platter can try it out with cauliflower curry, dum alu, or anything of your choice. I had it with cauliflower manchurian that my neighbor gave me. I didn’t use clarified butter (ghee) for the frying part, but you can use it, it enhances the taste.

fried-rice11

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Posted in Dinner, Egg | Tagged: , , , , , , | 4 Comments »

Palak in Paneer Bowl

Posted by Sudeshna on January 7, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

So the guessing game was fun. Thank you all for the comments. Yes, you all have guessed it right the main ingredients were paneer (famer’s cheese) and spinach. Here goes the recipe for the yummy and delicious recipe from my mom’s kitchen.

paneer_palak2

Serves 6

Ingredients:

For making the paneer bowls:-

Farmer’s cheese (Paneer): ½ kg

Wheat flour (Maida): ½ cup

Spinach paste (Palak shaakh bata): 1 large bowl

Garlic (Rasun): 10 -12 cloves, chopped finely

Ginger paste (Ada bata): 1 teaspoon

Sugar (Chini): ½ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Chilli powder (Sukhno lanka guro): 1 teaspoon

Sunflower oil (Sada tel): 5 tablespoons for frying

Salt to taste

For making the gravy:-

Cashew nuts (Kaju badam): 30 gms

Poppy seeds (Posto): 100 gms

Green cardamom (Choto elaichi): 3-4

Cinnamon (Darchini): One 1″ size

Cloves (Labango): 3-4

Green chili (Kanch LAnka): 3 – 4

Sunflower oil (Sada tel): 1 tablespoon

Preparation:

For making the paneer bowls:-

  • Take the paneer, wheat flour and salt in a large bowl and knead well to make dough. The dough shouldn’t be very soft, depending on the water content of the farmer’s cheese.
  • Make two inch diameter spheres from the dough
  • Using your hand make them into small bowls to hold the spinach
  • Heat 1 tablespoon of oil in a wok
  • As the oil becomes piping hot sauté the onions in it
  • Throw in the chopped garlic and ginger paste just as the onions turn golden
  • Add the spinach paste when the oil starts separating from the sautéed spices
  • Put in the turmeric and chili powder along with salt and sugar
  • Fry till the spinach gets dry
  • Take it out of flame and let it cool down completely
  • Take a large tablespoon of the fried spinach paste and put it into the paneer bowls
  • Heat oil in a frying pan and fry the fried spinach paste filled paneer bowls in batches
  • Drain the excess oil using a kitchen paper

paneer_palak_fry

The fried bowls are an ideal snack for any evening party, or you can even use it as a starter along with tomato sauce. Read on if you want to make it into a curry.

For the curry:-

  • In a mixer grinder put in cashew nuts, poppy seeds, green chilies and ½ cup of water, make it into a smooth paste
  • Heat oil in a wok and throw in cinnamon, cardamom and cloves
  • As they start popping pour in the poppy paste along with salt and sauté till the oil starts leaving
  • Carefully add the fried farmer’s cheese bowls to the gravy and cook uncovered for 5 minutes
  • Take out from flame and serve with rice, paratha or roti

paneer_palak_curry2

This dish was a instant hit among all my relatives when my mom cooked it for the first time. Though a little tedious and take almost 1 hour to prepare from the raw materials to the dining table, but the outcome is worth all these hard work. Look for more recipe here, till then Happy Cooking and Happy Eating .

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.

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Posted in Dinner, Side dish, snacks | Tagged: , , , , , , , , , , , , , , , | 11 Comments »

Masur Dal/Red Lentil Recipe

Posted by Sudeshna on January 5, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Legumes are a very important part of our meals. In my family, I have seen my mom cook dal for every meal. Be it an accompaniment for paratha, roti or rice, dal is always there. Among the all types of legumes found in the market, the one that is very popular in my family is the masyr dal, that too it is cooked in a very simple but special way. It tastes so good.

Masur dal is a lentil which is also a part of the  legume family. Lentils have a very high percentage of  proteins, and also essential amino acids like isoleucine and lysine. But, they lack in the other two essential amino acids, viz.,  methionine and cystine. Iron which is an important source of nutrition is present in high quantities in lentils and is adviced for pregnant ladies, adolescents or those who suffere from iron deficiency.

Serves 4

Ingredients:

Red lentil (Masur dal): 1 small bowl

Onion (Peyaj): 1 small, finely chopped

Green chili (Kancha Lanka) : 1 or 2, chopped

Turmeric powder (Halud guro): ¼ teaspoon

Mustard oil (Sarser tel): 1 teapoon

Water : 2 cups

Salt to taste

Preparation:

•·        In a pan pour in the water and masur dal with the salt and put to boil

  • Let it boil for 10 to 12 minutes, add water if necessary
  • Heat the oil in a wok and sauté the onions
  • Pour in the now boiled dal
  • Add turmeric powder and green chilies and stir so that the turmeric powder gets mixed well
  • Bring to boil and let it remain for 2 to 3 minutes, then take out of flame

dal

Masur dal tastes good with naything, so just try it with anything you want. Check for more updates here, till then .Happy Cooking and Happy Eating.

I am sending this post as a second entry to My Legume Love Affair, Seventh Helping! hosted by Srivalli, the event actually is the brain child of Well-Seasoned Cook Susan.

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Also sending the recipe to Sara for her Weekend Cookbook Challenge: 36

The post on way to the FIC-January event hosted by Sunshinemom, the color of the event being Yellow this month.

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Also sending it to Ramki’s  “Recipes for the rest of us” .

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My fiancee is in love with this dal, he just licks his fingers whenever I cook it, so here it goes for the lovely event, Just for you hosted by Alka.

justforyou

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Posted in Dinner, Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , , , , , , , , , , , , , , | 9 Comments »

Dimer Tarkari/ Egg Curry

Posted by Sudeshna on January 3, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I wish all of you have a great vacation, and the New Year brought more joy to all your lives.

Here in India the only two of vacation in winter are Christmas and New Year, and so there is no bypassing the daily routines. Each night I think of the easiest ways of cooking things. Last night, it was the turn of eggs to be cooked in an easy but tasty way.

Serves 4

Ingredients:

Eggs (Dim): 4

Potato (Alu): 2 medium sizes , cut into quarters

Onion (Peyaj): 1 medium size, chopped finely

Ginger- garlic paste (Ada-rasun bata): ½ teaspoon

Garlic (Rasun): 3-4 cloves

Garam Masala: ½ teaspoon

Chili powder (Sukhno lankar guro): ¾ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Preparation:

  • Boil the potatoes and eggs for 10 to 12 minutes, or till the eggs are hard boiled
  • As the eggs are boiled, take out the shells and keep aside
  • In a wok heat half of the oil and fry the eggs and potatoes separately. Do not over fry, just fry till a golden layer is formed over the eggs and potatoes. Keep aside
  • Pour in the rest of the oil in the wok, and sauté the onions
  • Throw in the garlic cloves and ginger garlic paste to the sautéed onions and fry for 1 minute over medium flame
  • Add the spices excepting garam masala and fry for half a minute more
  • Pour in 1 cup of water, or if you want more gravy then pour more
  • Let the curry gets cooked and thickened
  • When the curry is of your wanted consistency carefully drop the eggs and cook for 2 to 3 minutes
  • Sprinkle the garam masala and take it out of flame

dimer-tarkari

Egg curry goes well with rice, paratha or roti. So, have it as a side with anything of your choice.

I love the smell of mustard oil, and so use it for making curries, those of you who don’t like it can also try preparing with sunflower or vegetable, in that case any oil of your choice.

Check for more updates here, till then Happy Cooking and Happy Eating .

Sending the recipe to Original Recipes – Monthly Round-Up Event hosted by Culinarty.

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.

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Posted in Dinner, Egg, Side dish | Tagged: , , , , , , , , , | 3 Comments »

Roadside Tadka

Posted by Sudeshna on January 2, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I have posted this recipe before but its for Srivalli that I am posting it once more to participate in the event hosted by her.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

The Ingredients

Preparation:

  • Soak the mugh dal for about an hour.
  • Pressure cook for at 2 to 3 whistles.
  • Drain the excess water out of the dal and keep aside.
  • Cut the onions in square pieces, and the chilies into small ringlets.
  • Heat the oil in a shallow wok.
  • As the oil gets heated throw in the onions to sauté along with the garlic.
  • As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
  • Add the mugh dal, turmeric powder, salt and toss well.
  • Add little water if necessary and in between mash the dal properly.
  • Now add the Kasturi Methi to the preparation and mix well.
  • Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
  • Take it out of flame as it gets dried up.
Tarka with roti, curd and onion

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then Happy Cooking and Happy Eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

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Posted in Dinner, Egg, Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , , , , , , | 5 Comments »

Mochar Tarkari/Banana Flower

Posted by Sudeshna on December 14, 2008

Banana is one of those plants which can be used in various different ways. From its stem to the flowers and the fruits to the leaves everything is in use. Banana flower, what we call mocha in my mother tongue, Bengali is a delicacy to have. It is prepared in different ways, using various ingredients.

After coming to Bangalore I had never seen banana flowers sold in the market. The last time when I went to my nearby supermarket, there was a whole rack of banana flowers being sold. I just couldn’t help myself and brought one of them back home. My mom cooks it in many ways. I started thinking of which one would be most simple and easy to cook. She puts in gram seeds (chola), even small pakoras made of lentils. But due to lack of time, I cooked it with potato and nothing else. As you all know Bengalis just can’t live without potatoes, so that was a simple choice for me.

The preparation turned out petty well and all my friends who came home that day had only one thing to say, “You made me remember my mom”. I remembered watching Ratatouille, when the food critic too remembered his mom having had the dish. That is always the best part of cooking an authentic dish from Bengal.

Banana Flower - a potrait

Banana Flower - a potrait

Serves 4

Ingredients:

Banana Flower (Mocha): 1 medium size

Potato (Alu): 2 medium sizes

Turmeric Powder (Halud Guro): ½ teaspoon

Chili Powder (Lanka Guro): 1 teaspoon

Cumin Powder (Jeera Guro): 1 teaspoon

Garam Masala Powder: ½ teaspoon

Clarified Butter (Ghee): 1 teaspoon

Mustard oil (Sarser Tel): 1 tablespoon

Preparation:

  • Take out each flower from the inflorescence and cut off the anther from it.
  • Chop the flowers very finely
  • Put all the chopped flowers in a deep pan and pour in water till it is fully under water
  • Get it to boil and drain of the water, keep the chopped flowers aside.
  • Heat the oil in a wok and fry the potatoes till tender. Take out the potatoes and keep separately.
  • To the left over oil add the spices except ghee and garam masala, fry for 30 seconds.
  • Throw in the boiled flowers and mix the spices well with it.
  • Add the potatoes and pour in some water for the vegetables to get cooked constantly.
  • Simmer the flame and stir it often so that it doesn’t stick to the bottom of the pan.
  • Add extra water if it is not cooked properly
  • Just before taking it out of the flame sprinkle garam masala powder and ghee; mix well.

mocha

You can add some soaked gram seeds, frying them along with the potatoes, also pakoras made of lentils is a good addition to this preparation. Click on pakoras to know how to make them. Mochar tarkari tastes best with steamed rice.

Look for more update on this blog, till the Happy Cooking and Happy Eating.

Sending this to Lore’s Original Recipes – Monthly Round-Up Event.

original-recipe

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Posted in Niramis(Vegetarian), potato, Side dish | Tagged: , , , , , , | 10 Comments »

Begun Bhaja/ Aubergine fry

Posted by Sudeshna on December 7, 2008

Brinjal – aubergine – egg plant, whatever you call it, it tastes the same. I remember those nights when mom used to fry aubergine. The smell loomed over the whole household. Aubergine fry or begun bhaja is one of my favorites. I love them with roti.

Yesterday when I went to the nearby supermarket, I saw a big placard hanging on top of the aubergine basket. It was a whole list of the nutrient contents of aubergine. I am not sure though that those nutrient value retains after deep frying. Navita had written a post on aubergine fry, you cannot fry aubergine in a different style but I have one ingredient more to let the aubergine absorb less oil.

begun-roti

Serves 4

Ingredients:

Aubergine (Begun): 1 medium size

Turmeric powder (Halud Guro): ¼ teaspoon

Sugar (Chini): ¼ teaspoon

Mustard oil (Sarser Tel) for deep frying

Salt to taste

Preparation:

  • Cut the aubergine in 2 inches width circles
  • Put spices over the cut aubergine pieces
  • Heat oil in a deep frying pan , when fumes comes out of the oil fry the egg plants

begun-bhaja

Aubergine absorbs too much oil while frying, so it is best to wrap them with blotting paper before serving. It’s my mom’s tip to put little sugar which also helps the aubergine to absorb less oil.

Check for more updates here, till then Happy Cooking and Happy Eating.

Posted in Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , | 9 Comments »

Sujir Halwa

Posted by Sudeshna on November 24, 2008

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Durga Puja is a big occasion for all Bengalis and for that matter anybody who has a Bengali friend or acquaintance. Everyone who is a Bengali by heart looks out for those few days of the year when the mother goddess comes down to earth and showers her blessing. Durga Puja is also a great occasion to me too, but especially I like the Sandhi Puja night. There is of course a reason behind this liking. It is the night when the goddess is offered Sujir halwa and luchi. It just tastes so good in that combination and my mom cooks it just the way I love; not to flaccid not too condensed, just the right consistency to have it.

Not only during Durga Puja, Sujir halwa always has a soft corner in all our hearts, so throughout the year, mom prepares it often. Mom is not there now with me here in my Bangalore flat, so when it comes to having something typically Bengali I have to enter the kitchen. The other day I prepared Sujir halwa, though I couldn’t get the feeling of my mom’s love in it, but yes it satisfied my taste buds.

Serves 4

Ingredients:

Semolina (Suji / Rava): 4 heaped tablespoons

Clarified Butter (Ghee): ½ teaspoon

Milk (Dudh): 2cups (300ml)

Sugar (Chini): 2 tablespoons

Cardamon (Elaichi): Seeds of 2 or 3 crushed to form powder

Dry fruits for garnishing

Preparation:

  • In a wok heat the ghee in simmering flame
  • Add the semolina along with 2 bay leaves to it and toss for a minute or two
  • Pour in the milk along with sugar and let it boil, stir every two to three minutes to ensure that the semolina doesn’t get stick to the bottom of the wok
  • When half cooked add the cardamom powder to it and stir well so that it gets mixed to the halwa
  • As the semolina thickens take it out of flame and serve with dry fruit garnishing

sujir-payesh

Sujir payes serves as a good accompaniment with luchi or even can be had hot or cold as a dessert. Depending on how you like it, you can also add more or less milk to make the consistency of your choice. I like it uncondensed and so I have added more milk to it.

NB: Be very careful when you are frying the semolina in ghee, because with heat just above the optimum heat, semolina tends to get burnt. It is better to fry it in low flame with constant stirring, and ensuring that the milk is within your reach.

Check for my fiftieth post here on this blog, till then Happy Cooking, Happy Eating

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Posted in Desserts | Tagged: , , , , , , , , , , , , , | 9 Comments »

Kumro Alur Tarkari

Posted by Sudeshna on November 20, 2008

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Bengalis have a tendency of putting potato in any kind of recipe. It feels as if potatoes are an integral part of all the recipes. You can guess from the average health of all Bengalis, barring some exceptions, generally every Bengali signifies that potato look, a little more fats here and there. I too am not an exception. I like to add potatoes in different curries, though because of peer pressure the quantity has reduced with the passage of time.

Everyday after coming back from office, it’s always a pain staking job to think what to cook for dinner. Last night I was only left out with a piece of pumpkin and some potatoes. In my flat I don’t have a mixer grinder so couldn’t think of experimenting any other curries with that pumpkin. I took to cooking a simple potato pumpkin curry.

This preparation uses a masala that is a widely used spice in Bengali cuisine. As the name suggests (“Five Spices”), panch phoron is a combination of 5 spices, namely mustard seeds (sarse), fennel (mouri), nigella (kalo jeera), cumin (jeera) and fenugreek seeds (methi), you canknow more at Wiki.

kumror-tarkari-panch-phoron

Serves 2

Ingredients:

  • Pumpkin (Kumro): 100gms
  • Potato (Alu): 2 medium sizes
  • Onion (Peyaj): 1 small
  • Green chili (Kacha Lanka): 2
  • Turmeric powder (Halud Guro): ½ teaspoon
  • Mustard oil (Sarser Tel): 1 teaspoon
  • Salt to taste

kumror-tarkari-ingredients

Preparation:

  • Heat the oil in a wok
  • Sauté the onions in the heated oil and throw in the panch phoron
  • Stir for 30 seconds before adding the vegetables
  • Put in turmeric powder, salt and the chilies
  • Stir for 2 -3 minutes, and add ½ cup of water for the vegetables to get cooked properly
  • As the vegetables get cooked properly, take out from flame and serve with roti, paratha or rice

kumror-tarkari-ready1

Check for more updates on this blog, till then Happy Cooking and Happy Eating

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Posted in Niramis(Vegetarian), potato, Side dish | Tagged: , , , , , , , | 4 Comments »

String beans with Potato Curry

Posted by Sudeshna on November 19, 2008

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I have just joined Glaxo SmithKline Ltd for my Post Graduate internship. I have become so busy with the work that I couldn’t even think about writing a post for my blog. Yesterday I got a scrap from a school friend. She is presently staying in Bangladesh and as she says there are very few options for any vegan dishes. She requested me to write about some vegetarian dishes for her.

I just could not leave out her request and so thought of posting this dish for her.

Serves 4

Ingredients:

String beans (Barboti): 100gms

Potato (Aalu): 4 medium sizes

Nigella seeds(Kalo jeera): ½ teaspoon

Mustard oil (Sarser Tel): 1 teaspoon

Turmeric Powder (Halud Guro): ½ teaspoon

Green Chili (Kancha Lanka): 2

Preparation:

  • Slice the strings beans into one inch sizes and the potato into small square pieces
  • Take oil in a wok and let it heat
  • Throw in the nigella seeds as the oil gets heated
  • Add the potatoes and strings beans along with the turmeric powder and salt
  • Toss the vegetables for a minute so that the oil and spices get mixed
  • Fry for 2-3 minutes
  • Pour in 1 cup of water and let it cook with stirring twice or thrice
  • As the vegetables get cooked take out of flame

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Serve with roti, paratha or with steamed rice. It tastes good with anything. Check for more updates here on this blog, till then Happy Cooking, Happy Eating.

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Posted in Niramis(Vegetarian), potato, Side dish | Tagged: , , , , , , , | 6 Comments »

Hilsa With Steam

Posted by Sudeshna on August 10, 2008

Celebrating the bond of brother and sister. This post is for the Food Festival Event at http://indiankhanna.blogspot.com/ .

Also sending Hilsa with Steam to Original Recipes hosted by Lore.

I don’t have  a brother, so never felt the beauty of Rakhi. When I was in school , there was no holiday for Rakhi and so the day went by like any other day. But seeing everybody tying Rakhi I felt like doing so and so this idea sprang up. I started tying Rakhi to my sister. Till date I do so, even when I am thousands of miles apart from her, I have sent her the Rakhi for this year too. With the monsoon and the festival in air I just couldn’t think of any other recipe than Hilsa with steam. Also this is my sister’s most favorite dish, so this one all for you Pupu and also to all the brothers and sisters viewing my post.

With the first rain drop, the thing that comes to the mind of all Bengalis all over the world is Ilish. This salt water fish that comes to lay eggs in fresh water is a delicacy among all fish lovers. Today is a special recipe for this special fish. Though we call it Ilisher Bhaape, but the name I have given is from a seven-star hotel menu card, that makes you think what actually it is. The preparation is very simple and the whole cooking takes maximum 15 minutes.

 Serves 4

Ingredients:

Hilsa (Ilish): 6 pieces

Mustard seed (sarse): 2 tablespoons

Poppy seed (posto): 2 tablespoons

Green chilli (kacha lanka): 6/7

Mustard oil (sarser tel): 3 tablespoon

Turmeric powder (Haluder guro): 3 piches

Salt to taste

 Preparation:

  • Make a paste of mustard and poppy seeds along with 2 /3 chillies.
  • Wash the fish pieces well, take them in a shallow microwave bowl.
  • Add salt, turmeric powder to the mustard and poppy paste.
  • Mix the paste to the fish well and pour the oil over it, also add the remaining chillies.
  • Microwave for 5 / 6 minutes at 800watts (microwave high), in between check whether the fish has become soft and the mustard smell is coming out or not.
  • Serve hot with rice , and enjoy this great delicacy.

Posted in fish | Tagged: , , , , , , | 10 Comments »

Ful Kopir Tarkari

Posted by Sudeshna on May 1, 2008

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Serves: 4

Winter has gone away, but it has still left us with many vegetables to feel that dry cold winter afternoons. Cauliflower is one with which you can experiment out a lot many things. For today is the most simple one, I would be writing about the some more recipes with cauliflower in my following posts.

Ingredients:

Cauliflower (full kopi): 1 medium size

Potato (aalu): 2 pieces

Tomato: 1

Green chilli (kacha lanka): 3 / 4

Turmeric powder (haluder guro): ¼ tea-spoons

Chilli powder (sukhno lankar guro): 1 tea-spoon

Ginger paste (aada bata): 1 tea-spoon

Cumin seeds (gota jeera): 1 tea-spoon

Cumin powder (jeera guro): 1 ½ tea-spoon

Mustard oil (sarser tel): 2 table-spoons

Salt to taste

The Ingredients

Preparation:

  • Cut the cauliflower in 1“ size florets and the potatoes also of the same size.
  • Pour oil in a wok and fry the cauliflower and the potatoes separately. Keep aside.
  • Add the cumin seeds to the heated oil and let it fry a bit.
  • To it add the ginger paste and the tomato, cut into one-fourth.
  • Take 2 table-spoons of water in a small bowl. Add the cumin, chilli and turmeric powder and make a smooth batter. Add this to the wok. Cook for 1 minute.
  • When the gravy starts boiling add the fried cauliflower and potatoes.
  • Cook till they become soft. In between add little water for the vegetables to cook well.
  • Serve hot with rice, roti, paratha.

  • Platter ready to Serve

Posted in Niramis(Vegetarian) | Tagged: , , , , , , | 1 Comment »