Posted by Sudeshna on January 7, 2009
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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.
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
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
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
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: bengali, bengali cuisine, bengali ranna, cashew, cashew curry, cashew nuts, cottage cheese, farmer's cheese, guessing game, palak paneer, paneer, paneer bowls, paneer gravy, paneer in cashew and poppy gravy, poppy seed, spinach | 11 Comments »
Posted by Sudeshna on April 21, 2008
Its Monday today, most of the houses prefer to vegetarian food, no difference at my place too. So cooked cabbage today and of course Bengali style. My maternal gets a credit for this, she cooks this dish, just too well. I have never tasted somebody cook better badha kopir tarkari than her.
There are lots of option to make it spicier and tastier, I will start with the basic requirements and eventually add the addendums.
Cabbage (Bandha Kopi): 1 medium sized
Ginger paste (Aada bata): 2 table spoons
Potatoes (aalu) : 2/3, diced to make 4 pieces out of each
Tomato: 1 big
Turmeric powder (Haluder guro): 1 tea-spoon
Cumin powder (Jeera guro): 1 table-spoon
Chilli powder (Sukhno lankar guro): 1 ½ tea-spoon
Green chilli (kacha lanka): 2
Sugar (Chini): 1 tea-spoon
Bay leaves (tej pata): 2
Garam masala: ½ tea-spoons
Mustard oil(Sarser tel): 3 table-spoons
Peas (matorsuti): ½ cup
Macher matha: 1
- Boil the cabbage till it become soft. Drain out the excess water and keep the cabbage aside.
- Heat oil in a kadai, fry the diced potatoes and keep apart.
- Heat oil in the kadai , and add the ginger paste, bay leaf, tomato and just sauté.
- Add the cabbage and the potatoes and just let it cook by itself. Put a lid over the kadai for faster cooking.
- Check after 5/6 minutes whether the potatoes have softened, if not then add little water.
- Cook in simmering flame and turn it around after regular intervals so that it doesn’t stick to the base of the kadai.
- You can add the peas and let the whole curry to dry as much as possible without letting it to stick to the bottom.
- If you want to add something non-veg to it then go ahead. Fry the smashed fish head and add it to the cabbage and let it cook.
- When it becomes almost dry, add little garam masala and serve hot with rice or roti.
Badha Kopir tarkari
Enjoy your meal, happy cooking.
Posted in Niramis(Vegetarian) | Tagged: badha kopi, bengali, cabbage, maacher matha diye badha kopi, macher matha diye badha kopi, veg | 2 Comments »
Posted by Sudeshna on April 20, 2008
This is a new style of chicken I cooked a few days ago. It was absolutely experimental, but it turned out to be good. So posting it in this blog.
Chicken (murgi): 1kg
Onions (peyaj): 5 medium sized ones
Tomato: 2 medium sized
Potato (aalu): 4 pieces
Mustard oil (sarser tel): 4 tablespoon
Ginger garlic paste (aada-rasun baata): 2 tea-spoons
Garlic (rasun): 4/5 cubes
Turmeric powder (haluder guro): 1 tea-spoon
Chilli powder (sukno lankar guro): 2 tea-spoons
Kasuri methi: 2 tea-spoons
Salt to taste
· Wash the chicken well. Take chicken, two onion cut into halves, tomatoes, 1 tea-spoon of ginger and garlic, and water to cover the chicken in a deep bowl. Boil the chicken; keep aside the boiled chicken and onions. Keep the chicken stock apart.
· In a kadai, pour the mustard oil and heat it. Add the diced potatoes and fry. Keep the potatoes aside after they become golden brown.
· Add diced onions in the oil and fry for 1 or 2 mins. Add garlic ginger paste and the garlic cubes and fry one more minute. To the fried spice add chicken and the boiled onions. Add the stock along with the turmeric and chilli powder. Cook for 7 minutes with a lid over the kadai. Add the fried potatoes.
· Check if the chicken has softened, add more stock if required.
· Add crushed kasuri methi and cook for 1 minute.
· Serve hot with rice, roti , paratha.
Posted in Chicken | Tagged: bangali ranna, bengali, Chicken, murgi, murgir mansho, non-veg | 2 Comments »
Posted by Sudeshna on April 16, 2008
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After a chicken dish and then a veggie delight here I am to tell you about the Bengal’s favorite platter – a fish curry. Fish had always been my favorite, though here in Bangalore you can’t find such good and fresh variety of fish, so I miss that “fish market” back in Kolkata, those shouts and the fishy smell. O lets not talk about that, it makes me home sick. So, Doi Rui is my mom’s special dish. She is a superb cook, and her specialty is this Doi Rui.
Rohu ( rui maach) : 1kg , cut into medium sized pieces, de-shelled and cleaned
Curd (doi): 200 gm
Green Chilli (kacha lanka): 3/4
Turmeric powder (haluder guro): 1 ½ tsp
Ginger paste ( aada baata): 1tbsp
Chilli powder (sukhno lankar guro): 1 ½ tsp
Onions (peyaj): 2
Salt to taste
- Mix curd, onion juice of 1onion, ½ tsp ginger, ½ tsp of turmeric and ½ chilli powder in a bowl, add the fish pieces to them and marinate for 15mins.
- Heat mustard oil in a pan. Add the left out onions when the oil becomes hot. Sauté till the onions become golden brown. Add 1 tsp of ginger paste and fry little.
- Add the marinated fish to the pan add salt, turmeric powder, chilli powder, 3 green chillis and let it cook for sometime. Take care that the pieces do not break, so don’t disturb it much, let it just cook. Use a lid for fast cooking.
- Check after 5/7 mins whether the fish has become tender, if not then add little bit of water to it.
- A great smell from the kitchen tells you that your Doi Rui is done.
Serve it with hot rice and enjoy that feeling of being at home, anywhere in this world .Happy cooking and happy eating.
Ready to serve Doi Rui
If you are really interested in having that Mom cooked taste then add just fry some potato pieces cut in like the French fry style and add them to the curry.
If you are in real hurry and don’t have time to marinate the fish, then no problem at all. First fry the pieces and keep aside. Fry the onions and ginger paste as mentioned before. Add curd, turmeric powder, chilli powder, salt, ¾ green chilli and little bit of water. Allow it to boil for 3 mins and then add the fried fish pieces. Cook for 7 mins more and your doi rui is ready to serve.
Posted in fish | Tagged: bengali, curd, fish, non-veg, rohu, rui | 5 Comments »