Anarosher Chatni / Bengali Pineapple Chutney

anarosher chutney

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients :

• Pineapple : 2 cup chopped
• Methi /fenugreek seeds : 1/4 tsp
• Dry red chili : 1 
• Ginger paste : 1/4 tsp
• Salt to taste
• Sugar : 1/2 cup (You can add more or less as per your taste)
• Raisins :10-12
• Cashew nuts : 1 tbsp
• Lemon juice : 1 tbsp
• Cardamom powder : 1/2 tsp
• Mustard oil : 1 tbsp

Procedure :

1)  If you use fresh pineapple then you have to pressure 

      cook it till it becomes soft.Now strain water and 

      make a paste of boiled pineapple and keep aside.

2)  Now heat oil in a kadai .Then add methi seeds and 

     dry red chili and wait for few seconds.
3) Add ginger paste and fry for a minute.Now add 

     pineapple paste and fry for 5-7 minutes in medium 

     heat Add salt.
4) Then add sugar and cook till sugar melts.
5) Add raisins and cook for 8-10 minutes in medium heat.
6) Now add lemon juice and mix it well . Adjust salt and  

    sugar taste.Cook for  4-5 minutes.
7) Sprinkle cardamom powder and mix well.Turn off the gas.

     Serve either chilled or at room temperature.

     Happy Cooking!!

Kumro r Fry

Preparation Time : 1/2 hour
Cooking Time : 10 minutes

Ingredients :

• Kumro /Pumpkin :2 cups cut into thin slices.
• Posto / poppy seeds : 1/2 tsp
• Kalo jeera : 1/2 tsp
• Salt to taste
• Sugar
• Red chili powder : 1/2 tsp
• Turmeric powder : pinch
• Yellow Split peas/Matar dal :  1 cup paste
• Vegetable oil : 1cup

Procedure :
1) Soak matar dal in water over night. Then make a fine smooth paste and keep
    aside.
2) Cut pumpkin into very thin slices.
3) Take a bowl and put dal paste,poppy seeds,kalo jeera ,salt,turmeric powder,
     red chili powder and sugar. And mix them well with hand for atleast 3-4
     minutes. Make a thick batter.
4) In a frying pan heat 1 cup of vegetable oil .Make it really hot.
5) Now dip pumpkin slices in dal batter. And then put it in hot oil very smoothly.
    Fry them on both sides till the dal coating becomes golden in colour and also
   crispy. Take out of oil and put it in a paper napkin to drain out excess oil. Fry
   them in batches.

Serve them hot.