Komola Bhog

komola bhog

Ingredients:

• Milk: 1 lt
• Lime juice: 2 
• Water: 4 cups
• Sugar : 2 cups
• Elaichi /cardamom: 3-4 (crushed)
• All purpose flour/maida: 1 tsp
• Sooji : 1 tsp
• Orange extract: ½ tsp
• Yellow food color: 4-5 drops

 Note:
       [You also need a strainer and cheese cloth or a piece of muslin.]


Procedure:

1)  Boil the milk. As the milk boils add lime and orange juice. The milk
     will curdle.

2)  Strain the chana.

3)  Hang the chana in the muslin cloth for 20-30min.

4)  Take a large pan with lid; put 4cups of water and 2cups of sugar along
      with crushed cardamom. Let it boil, as the syrup boils simmer the flame.

5)  Mix maida, sooji, orange extract, yellow color with the chana; use your
     palm to  knead the chana into smooth dough.

6)  Make 18-20 equal size round balls from the chana.

7)  Put the chana balls in the boiling hot sugar syrup. Cook in medium flame
     for 20-25mins with a lid on.

8) Check in between and turn the chana balls, if the chana balls tend to stick
    with each other then sprinkle some cold water. Turn off the heat and let
    it sit for half an hour.
 
   Your komola bhog is ready to serve.

komola bhog

Laddoo/ Darbesh

laddoos

Ingredients:

•  besan/ gram flour:1 cup
•  water:1 +1 cup
•  red food colour: 1 drop
•  sugar:1 and 1/2 cup
•  sliced almonds: 1 tbsp
•  elaichi powder: 1 tsp
•  oil:1-2 cup

Note:

 (The critical part of boondi making is to use the right kind of utensil

   for the batter to drop through the holes into the hot oil to form the

   little pearl shaped fried balls.To accomplish this you need to use a

   flat skimmer, strainer or perforated ladle(in bengali we call it jhanjri)
   that has several round holes on the surface.)

Procedure:

   

1) In a pan put 1 cup water and sugar and bring to boil on medium high heat.

    When sugar melts down and syrup becomes thick,then simmer the syrup.

2) Now in a bowl mix besan with 1 cup water to make a smooth thick batter.

3) Heat the oil in a frying pan.

4) Hold the skimmer above the oil over the center of the frying pan with one

    hand. With your other hand pour some of the batter onto the skimmer to

    cover all of the holes without  spilling over the edge of the skimmer.

5) The batter will start dropping through the holes into the oil. If the batter

    doesn’t drop right away through the holes, pour the batter on the skimmer

    back into the batter bowl, mix a little more water to the batter and start

    again. Drop enough boondi into the oil  so they just cover the surface of

    the oil in frying pan in a single layer. In 2-3 tbsp batter mix red food colour

    and also make boondi from this batter.

6) Fry them until boondis are light gold in color but not crispy. 

7) Lift the boondi out of the oil with a slotted spoon (this allows excess

    oil to drip back into the frying pan) and put them directly into the warm

    syrup and mix.

8) Before making the next batch of boondi, wipe clean the skimmer.

   Repeat the process of making boondi and adding to the syrup with rest

   of the batter. You may have to adjust the heat in between making boondis.

9) When finished frying the boondi, let them soak in the syrup for few

   minutes.  Add elaichi powder and sliced almonds to the syrup.Now

  drain off the excess syrup.

10) let them sit only until they are warm enough to handle – don’t let them

  to cool off. If the boondis become cold you will not be able to form them

  into ladoos.

11) To make the ladoos,take some of the boondi mixture into your palm with

    a spoon. Gently squeeze the mixture between both palms to shape into a

    round ball.

   Put laddoos on a plate and cool to room temperature.They will become firm

   but they should still be moist.

Bengali Rosogolla

rosogolla

Ingredients:

• Whole milk: 1 litre
• lemon: 2
• water: 6 cups
• sugar: 2 cups

Procedure:

1) In a heavy bottom pan boil milk, stirring occasionally, making sure

    not to burn milk.As the milk starts boiling, add the lemon juice gradually

    and stir the milk gently.Lower the heat. Almost in  seconds you will see the

    milk curdle and clumps of white milk solids forming.When you see the

    greenish water separating ,take it off from heat. Let it sit for 4-5 minutes.

2) Now drain the chana using a strainer line with cheesecloth or muslin cloth.

    Next lightly rinse the chhana with water to remove the lemony taste and let

    it drain.squeeze out  the remaining water from the chana.  It is very
    important that the chhana is drained of all excess water.  To take out the

    excess water squeeze the cloth, or press the wrapped chana under a heavy

    pan for about one hour.

3) Once the chana is drained, place on a dry, clean surface and knead the

    chhana for 30-35 minutes until the chhana is  almost rolls into smooth soft

    dough .Knead the chana with the heel of your palm .The chhana will look
    like a smooth  dough and your palm will be little greasy from the fat of the
    chhana. 

4)Take small portion of it and roll into small balls between your palm. The

    balls should be smooth and firm. To make the balls thus, first apply a little

    pressure between your palm and then let go, rolling the ball very lightly by

    a circular motion of your palms. Approximately 12-14 balls will be made

    from this measure.

5) In a heavy bottom pan make a syrup adding 6 cups of water and 2 cups

    of sugar. Keep it at medium high heat and bring to boil. Add 2-3 crushed

    cardamom.

6) Add all raw chana balls to the boiling syrup .Cover the pan with lid.Cook

    in high heat for first 4-5 minutes.then  cook for another 20-25 minutes in

    medium heat. Now turn off heat and wait for 10-15 minutes.

   Your rosogolla is ready. You can seve hot or chilled.

Kacha Aamer Chutney

aamer chutney

Ingredients:

• Raw mango : 1 large cut into cube
• Dry red chili:1 
• Bay leaves:1-2
• Black Mustard seeds: 1/2 tsp
• Turmeric powder:pinch (optional)
• Water: 1 cup 
• Cardamom powder/ elaichi powder: 1/4 tsp
• Roasted masala powder:(1/2 cumin seeds,1/2 fennel seeds, 1 dry red chili) 1/4 tsp 
• Sugar :1 cup or more
• Canola oil/Vegetable oil: 1 -2 tsp

Procedure:

1)    First wash and peel 1 raw green mango. You don’t have to take out

       the peel very smoothly. Chop them up in small pieces(cubes).

2)    Take a heavy bottom pan heat oil.

3)    Add bay leaves,mustard seeds, dry red chili.

4)    As soon as mustard seeds start sputtering , add mango pieces.

5)    Now add turmeric powder and salt and saute the mangoes.

6)    Add water,mix and cover and cook in medium heat till mangoes are 

       almost done.

7)    Add a cup of sugar.let it boil.

8)    If required add more sugar as per your taste.

9)    Cook and reduce the water till you get a thick consistency

       and the mangoes are soft but not mashed up.

10)  Now sprinkle roasted masala powder and elaichi powder over chatni.

       Remove from heat and put it in a bowl. 

       Serve it cool.

Chicken Curry with Green Chili/ Kacha Lonka diye Murgir Jhol

   

chicken curry

Preparation Time : 15 minutes
Cooking Time : 30-35 minutes
Serves : 4

Ingredients:

• chicken: 500 gm
• potato: 2 medium cut into half
• onion: 1 medium finely chopped
• garlic: 5-6 cloves chopped
• tomato: 1 medium finely chopped
• green chilies: 5-6 cut into length wise
• bay leaves : 1-2 medium
• ginger paste: 1 tbsp
• cumin powder: 1tsp
• turmeric powder: 1tsp
• salt to taste
• sugar: 1tsp
• garam masala powder : 1 tsp
• water: warm,1 cup
• canola oil/ vegetable oil: 4-5 tbsp

Procedure:


1) Take a heavy bottom pan ,heat oil and fry potato pieces.keep aside.
2) In the same pan tamper bay leaves for few seconds.
3) Add chopped onion and fry it till light brown colour comes.
4) Now give chopped garlic,green chilies and chopped tomato ,mix them
   and fry for 2-3 minutes.
5) Add chicken pieces,mix them.
6) Now add ginger paste,cumin powder,turmeric powder,salt.
7) Cook for 10-15 minutes in medium high heat. Cover with lid.
8) Now add fried potato and again cover it.
9) Cook for another 8-10 minutes.
10) Now pour warm water and sugar. Cook until chicken and potato
      becomes soft.
11) Check salt and sugar, adjust as per taste.
12) Sprinkle garam masala powder and cook for another few more minutes.
      Remove from heat and put it in a serving bowl.
       Serve with hot steamed rice or roti.

Bengali Egg Curry / Dimer Kosha

Ingredients:

• egg: boiled 8
• onion paste:5-6 tbsp
• garlic paste: 3-4 cloves
• tomato: 1 medium finely chopped
• bay leaves: 2
• dry red chili:2
• panch phoron: 1/4 tsp
• cardamom:3-4
• cinamon:1" 
• coriander powder:1/2 tsp
• kashmiri red chili powder:1 tbsp
• ginger paste :1tbsp
• turmeric powder:1/2 tsp
• salt to taste
• sugar:1-2 tbsp
• tomato ketchup:1 tsp
• garam masala powder:1/2 tsp
• cilantro/ corriander leaves chopped: 1tbsp
• water:1-1/2 cups
• vegetable oil / mustard oil : 5-6 tbsp

Procedure:

1)  Boil the eggs  with a pinch of salt.  Drain the water and let it cool down in fresh
     cold water for 5-7 minutes. 

2)  Peel carefully without breaking the white part and with a sharp knife make 

     3-4 cut marks on the eggs.  Sprinkle salt and turmeric on both and keep aside.

3)  Heat the oil and fry eggs till golden in colour and keep aside.Temper the same
     oil with the whole spices (cardamom,cinnamon,bay leaves, dry red chili,panch
     phoron).

4)  When they start to splutter add the onion paste and garlic paste.Fry on

     medium heat for 5 minutes.

5)  Now add chopped tomato and cook for another 2-3 minutes.

6)  Now add salt,turmeric powder,coriander powder,ginger paste,kashmiri red chili
     powder and cook until  oil comes out from masala.

7)  Then add tomato ketchup, sugar and after 1-2  minutes add fried eggs mix well.

8)  Add 1 and 1/2 cups of warm water and cover with lid and cook in medium

     heat for another 5-6 minutes.

9)  Check salt and sugar, adjust as per taste.

10) Sprinkle garam masala powder and cilantro.Remove from fire, put it in a serving
      dish.

   
      Serve hot with plain rice or roti.

Egg Curry

Bhindi Posto/ Lady Finger with Poppy Seeds

bhindi posto

Preparation Time : 10 -15 minutes
Cooking Time : 15- 20 minutes
Serves : 2

Ingredients :

• bhindi/ lady's finger: 200 gm
• posto/poppy seeds paste: 2-3 tbsp
• green chilies:2-3 cut length wise
• mustard oil/ vegetable oil: 2-3 tbsp
• kalonji/ kalo jeera : 1 tsp
• tumeric powder:1/4 tsp
• salt to taste
• sugar:1/2 tsp

             

Procedure:

1. Soak posto (Poppy seed) in water for about 30 minutes. Remove and grind it into a fine
    paste.You can also dry grind poppy seeds in a spice and coffee grinder . Then you make
    smooth paste with water.

2. Wash bhindi and wipe them with dry cloth or paper  and cut them into medium pieces.

3. Heat oil in a pan , add kalonji / kalo jeera seeds and green chilies. let them splutter.

4. Now add bhindi pieces and add salt and turmeric powder. Cook them for 6 to 8 minutes
    so that it becomes tender.(Dont cover them).

5. Then add poppy paste and mix them well. Fry them in medium heat until the oil get seperated
    from the mixture.

6. Now add 1/2 teaspoon of sugar.( sprinkle little water if required.)

   Turn off the heat, put it in a serving dish.

Serve hot with steam rice.

Quick Sooji Upma / Semolina Upma

sooji upma

Preparation Time : 5-8 minutes
Cooking Time : 10-12 minutes
Serves : 2

Ingredients:

• sooji / semolina: 1/2 cup
• chopped onion: 1-2 tbsp
• green chillies: 1-2 cut lengthwise
• curry leaves:5-6
• black mustard seeds:1/2 tsp
• roasted peanuts:1-2 tbsp
• chopped cilantro : 1 tbsp
• oil 1tbsp
• water: 1/2 cup
• salt to taste 
• sugar: 1/2 tsp

Procedure:


1) First dry roast sooji for 2-3 mins and keep aside.Don't make it
    brown.
2) Then in a pan heat oil and add curry leaves ,mustard seeds and
     green chilies.
3) When all this spices starts spluttering put onions. Fry them in
     medium heat for 2-3 mins.
4) Then add roasted peanuts and sooji.
5) Add salt,sugar and cilantro, mix it well. fry them for another
    3-4 mins.
6) Then most important step add water slowly and mix them.
7) Sooji will absorb water quickly and swell ,so begin to stir.
8) If you find upma dry then add little more water .
9) Keep stirring so that the upma does not stick to the pan.
Your upma is ready. Serve them hot with a cup of hot tea .

Bengali Style Duck Curry

Ingredients:

•  Duck/ goose 1 kg. The colour of the skin of this bird should be pink and the fatty bits should look pale yellow under skin.
• Coconut milk: 1 can
• Whole garam Masala: 5 clove, 5 cardamoms, 1"cinnamon
• Bay leaves:  2-3
• Chopped onions: 1 cup
• Roasted Cumin seed powder: 1tsp
• Roasted Coriander powder/ paste: 1tsp
• Fenugreek seeds: ½ tsp
• Fennel seeds: 1tsp made into powder.
• Turmeric powder: 1tbsp
• Kashmiri chili powder: 1 tbsp or more if you really fancy hot food
• Ginger paste: 2tbsp
• Garlic paste: 1tbsp 
• Fresh green chili: 6-7
• Fresh green coriander/cilantro leaves to garnish
• vegetableoil/canola oil : 2-3 tbsp as coconut will release its oils along with the duck fat.
• lemon juice: 1-2 tbsp

Preparation:

1) Make duck into medium pieces with the bone and skin. Do not chop
    up in bite size pieces, otherwise softer meats of breast will become
    shredded before your drumstick pieces are even cooked.Fry the pieces
    in hot oil skin side down, brown them and take them off. You may need
    to fry them in batches.

2) In the same pot in medium low heat fry the fenugreek and fennel seeds
    whole garam masala and then after 30 seconds add onion and fry until
    transparent and soft.

3) Now add turmeric, chili powder, coriander, cumin powders,ginger paste,
    garlic paste and bit of salt so all the spices amalgamate. You may need to
    add little bit of water so that  spices do not burn or stick to the bottom.

4) Add the fried pieces of meat and fry more, increasing the heat little bit
    so the overall temperature of the curry does not drop sharply. Stir well,
    so all the prices coat  meat pieces. At this point duck will release moisture
    and fat. Do not let it sweat a lot, add bit of coconut milk if it gets dry,
    but not water. Then after 10 minutes of frying, add rest of the coconut
    milk and increase the heat so the gravy boils. When it reaches the boiling
    point, reduce to medium and cover with a tight lid, so no flavour can escape.

5) After 20 to 25 minutes, check the meat, if they are tender and the thickness
    of the gravy to make sure they do not dry or stick at the bottom of the pan.
    After getting desired consistency of the gravy, reduce the temperature
    further, and simmer with the lid on. Add salt if you need to. Before you
    take the flame off, add chopped coriander and green chillies.Then add
    lime juice for my taste.

    Serve it with hot steamed rice.

Duck Curry

Bengali Mango Dal /Tok dal

tok dal

Preparation Time : 20 -25 minutes
Cooking Time : 20-25 minutes
Serves : 5-6


Ingredients :

•  Kacha Aam / Raw Mango : 1 small ,cut into cubes
•  Masoor Dal : 1 cup
•  Turmeric powder: 1/4 tsp
•  Sugar: 1 tsp
•  Panch phoron : 1/4 tsp
•  Green chillies : 2-3 
•  Salt to taste
•  Water : 2 cups
• Vegetable oil/ mustard oil

Procedure :


1. First wash the dal till water runs clear. Soak it in water for about
    15 minutes.

2. Now add dal in pressure cooker with 2 cups water .(pressure cooker:
    1 whistle on high heat and immediately switch off the gas and remove
    from hot surface. If you are using pan to boil dal cook dal till 80%
    boiled,not fully cooked).  Open the cooker, once the pressure lets
    off completely.

3. Wash and peel raw mango and cut it into cubes and keep aside.

4. Now heat 2 tsp of oil in a pan and add panch phoron and green chilies.
   Once it start spluttering add mango cubes.Stir it well.

5. Add salt and turmeric powder and mix them well.

6. Now cover with lid in medium heat for 5-6 mins and cook till almost done.

7. Now pour dal in pan over mangoes and add sugar if you like in high heat.

8. Cook dal for another 5 mins till it comes to boil.Now take it off from heat.

Serve hot with steamed rice and any veggie for your choice.

Notes:   Taste and adjust the sugar to your liking.