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!!

Bengali Style Chicken Roast

chicken roast

Preparation Time : 10-15 minutes
Cooking Time : 1 hour

Ingredients :

• Chicken : 4 pieces leg quarters
• Raisins :8-10
• Almond: 1 tbsp slices (optional)
• Prune : 4-5
• Vegetable oil : 4-5 tbsp
• Sugar : 1 tbsp
• Yellow food colour : 1/4 tsp
• Kewra water : 1 tbsp
• Tomato ketchup : 1 tbsp
• Green chilies : 8-9
• Fried onion / beresta : 1/2 cup
• Garam masala powder : 1/2 tsp
• Jaiphal-javitri powder : 1/4 tsp
• Black pepper powder : 1/2 tsp
• Cumin powder : 1/2 tsp
• Red chili powder : 1 tsp
• Poppy seeds paste : 2 tbsp
• Ginger-garlic paste : 2 tbsp
• Yogurt : 1/4 tbsp
• Cream / malai : 2 tbsp
• Milk powder : 2 tbsp
• Mawa : 1/4 cup
• Ghee : 2 tbsp
• Salt to taste

Procedure :

1) First take a large bowl and put one by one chicken,prune,raisins,almonds,kewra
     water,tomato ketchup,food colour ,pinch of saffron ,salt,sugar and 2 tbsp oil.
     Mix them well .
2) Now heat kadai and add 2 tbsp oil.Heat it and then add marinated chicken along
    with all masalas.
3) Add green chiles and saute them.Then cover and cook for 10 minutes till chicken
    pieces changes its colour on all sides.
4) In a small bowl take garam masala powder,jaiphal-javitri,black pepper powder,
    cumin powder,red chili powder,poppy seed paste,ginger-garlic paste and yogurt.
    Mix them well.
5) Now add the mixture to fried chicken  and fried onion and mix them well.Now
    cover and cook for another 30 minutes in medium-high heat till chicken is fully
    cooked.
6) Now add cream,milk powder , mawa and ghee and mix them well and cook for
    another 10 minutes. Turn off the heat.

Serve hot with rice ,roti or paratha.

Murg Aloo Bukhara in Bengali Style /Chicken with Prune

murg aloo bukhara

Preparation Time : 15 minutes
Cooking Time : 45 minutes

Ingredients:

• Chicken :  4 lb
• Yogurt : 3 tbsp
• Onion : 2 cup finely sliced
• Garlic paste : 1-2 tbsp
• Ginger paste : 2 tbsp
• Cashew nut paste : 1/4 cup
• Poppy seeds : 2 tbsp
• Corriander powder : 1 tsp
• Cumin powder : 1 tsp
• Kashmiri red chili powder : 2 tbsp
• Green chili powder : 4 
• Garam masala powder : 1 tsp
• Raisins : 1 tbsp
• Prunes / aloo bukhara : 8-10
• Salt to taste
• Vegetable oil : 7 tbsp

Procedure :

1) Marinate chicken with yogurt .Keep it for 1 hour.
2) In a pan heat oil and fry onion slices till its colour changes to golden.
3) Now add all masala except raisins ,prunes,green chilies and chicken.
4) Fry masala for 15 -20 minutes till oil comes out from masala .
5) Now add marinated chicken and mix it well.Cover it with a lid and cook
    it for 20-25 minutes .Stir occasionally . Cook till chicken is almost done.
6) Now add raisins ,prunes,and green chilies and cover and cook for 5
    minutes.
7) Check the seasoning and the turn off the gas.
 
     Serve hot with steam rice.

Chirer Pulao / Simple Poha

chirer pulao

Ingredients :

• Raw Poha or Chire : thick 2 cups
• Curry leaves : 5-6
• Cumin seeds : 1/4 tsp
• Mustard seeds : 1/4 tsp
• Green chili : 1 chopped
• Onion : 1/3 cup chopped
• Peanut : 1/2 cup roasted
• Potato : 1/2 cup chopped
• Raisin : 10-12 pieces
• Salt : as per taste
• Sugar : as per taste
• Turmeric powder : 1/3 teaspoon
• Vegetable Oil : 2 tablespoon

Procedure:

1) Soaked poha in cold water for 5 minutes and after 5 minutes drain
    the poha .
2) Heat oil in a pan and add curry leaves,cumin seeds,mustard seeds.
    Fry for few seconds.
3) Now add peanuts,raisins and green chili.Mix well.
4) Add potato, onion,  salt and turmeric powder. Fry till potatoes and
    onion become tender.
5) Add sugar and mix well.
6) Now add the poha into the pan ,mix well and cook for 2-3 minutes .
   Serve hot with some ketchup.

Beet Root Chop

beet root chop

Ingredients :

• Beet root : 1large grated
• Potato : 1 large, boiled and mashed
• Carrot : 1 small grated
• Green peas : 1/4 cup boiled
• Green chillies : 2 chopped
• Fennel seeds: 1/2 tsp
• Ginger paste : 1 tbsp
• Salt to taste
• Red chili powder : 1tsp
• Turmeric powder : 1tsp
• Roasted peanuts : 1tbsp
• Raisins : 1 tbsp
• Roasted Cumin powder : 1/2 tsp
• Roasted Corriander powder : 1/2 tsp
• Roasted Fennel seeds powder : 1/2 tsp
• Egg: 1 beaten
• Bread crumb : 1 cup
• Vegetable oil to deep fry

Procedure:

1) Heat oil in a pan add fennel seeds.
2) Now add ginger paste and green chilies.Fry for 1 minute.
3) Add grated vegetables(beet root and carrots), stir them for few minutes.
4) Add turmeric powder ,salt,cumin powder,corriander powder,fennel seeds
    powder and red chili powder and cook till it become soft.
5) Add mashed potato and mix well.
6) Add boiled peas and roasted peanuts . Mix well.Fry them together for 4-5 minutes.
7) Cook till veggies mixed properly.Switch off and cool for sometime.
8) Take a small portion of vegetable and give it shape.
9) Take a bowl and beat an egg with pinch of salt.
10) Take some bread crumb in a plate.
11) Dip chop in egg and then roll it in crumb.
12) Then fry it in medium flame.
      Serve hot with salads and ketchup.

Misti Polao

polao-mutton curry

Ingredients :

• Gobindobhog rice : 2 cups
• Cashew nuts :10-12
• Raisins : 14-15
• Jeera powder : 1/2 tsp
• Ginger paste : 1 tbsp
• Yellow food color : 2-3 drops
• Salt to taste
• Garam masala powder : 1 tsp
• Cloves : 4-5
• Bay leaves : 2 medium
• Sugar : 4-5 tbsp
• Ghee : 4-5 tbsp
• Warm water : 4 cups

Procedure :

1)  Wash and soak rice in water for 30 minutes.Drain the rice completely
      in a strainer after 30 minutes of soaking.
2)  In a bowl take soaked rice ,jeera powder,ginger paste,yellow food
     colour,salt ,cloves, garam masala and mix well.
3)  Heat a big heavy bottom vessel and add ghee.
4)  Tamper with bay leaves and then add rice. Cook in medium heat
     for 6-7 minutes .
5)  Add cashew nuts and raisins . Mix well.
6)  Mean while boil 4 cups of water in another pan .
7)  Add the boiling water to the rice.
8)  Bring heat to medium-low heat and cover the pan with lid and cook
     till big bubbles begin to form in 2-3 minutes.
9)  When the rice is 80% cooked, add sugar and cook till there is no
      visible water.
10) Turn the heat to low , do not open the lid and cook for another
       10 -12 minutes.
11) Now turn off the heat and fluff the rice with spoon and cover the
      pan for atleast 5-6 minutes.
      Serve hot with mutton kosha ,chicken curry or macher kalia.

Bengali Pepe r Chutney / Plastic Chutney / Papaya Chutney

papaya chutney

Ingredients :

• Green raw papaya : 1 small
• Sugar : 1 cup
• Cardamom : 2
• Tejpata / bay leaf : 1 medium
• Salt to Taste 
• Methi / Fenugreek seeds : 1/2 tsp
• Lemon Juice : 4-5 tbsp
• Raisin : 2tbsp
• Cashew nuts : 8-10
• Garam masala powder : pinch
• Vegetable oil/ sunflower oil : 1 tbsp

Procedure :

1) First take unripe green papaya ,peel it and cut into very thin slices.
2) When you peel the skin off papaya make sure that there is no green
    colour skin left and remove all seeds.
3) Now in a pan first boil the papaya slices till it becomes almost done
    and its colour become transparent.
4) Strain the papaya and keep aside.
5) In the same pan heat 1 tbsp oil and add methi seeds.As the aroma
    comes out remove the seeds from oil .
6) Now add cardamom,tejpata in the same oil and wait for few seconds.
7) Add papaya .Add very little salt and fry for 3-4 minutes in medium-
    high heat.
8) Now add lime juice and immediately add sugar . Mix well.
9) Add raisins and cashew nuts.
10) Add water depending on how thick you want your chutney to be.
11) Let them boil in medium heat for 5-6 minutes.
12) If you need more sugar ,lemon juice and salt you can add more as
      per your taste.
13) Let it cook .When the chutney thicken to your desired consistency
      sprinkle garam masala powder and turn off the heat.

      Serve it cool.

Doi Rui / Fish in Yogurt Sauce

doi rui

Ingredients:

• Rui fishes : 8 pieces
• Bay leaves : 2-3 medium 
• Cardamom : 3-4
• Cinnamon : 1"
• Laung : 4
• Whole pepper : 4
• Green chillies : 4-5 slited
• Onion paste : 1 small
• Garlic paste : 5 cloves paste
• Ginger paste : 1 tbsp
• Plain yogurt : 2-3 tbsp
• Cashew Paste : 8-10 paste
• Raisin /kissmis : 10 -12
• Turmeric powder :  1/2 tsp
• Salt to taste
• Sugar : 2 tbsp
• Vegetable oil/ sun flower oil : 5-6 tbsp
• Tomato ketchup : 1/2 tbsp
• Garam masala powder : 1/2 tsp
• Ghee : 1tsp

Procedure:

1) First clean fish pieces and gently rub them with turmeric and salt and
    fry them lightly and keep aside.
2) In a pan heat oil ,add bay leaves, cardamom, cinnamon, black pepper
    and laung. Saute it for few seconds till aroma comes out.
3) Now add onion and garlic paste and fry till onion paste turns brown.
4) In the mean time beat yogurt in a bowl with salt ,sugar and 1 tbsp water
    and keep aside.
5) In the pan now add ginger paste and mix them for 2-3 minutes in medium
    heat.
6) Now turn the heat to low flame and add cahew paste and beaten yogurt to
    the pan.
7) Stir well to avoid any lumps and fry till oil comes out.
8) Now add salt , sugar, tomato ketchup,green chillies and raisins mix well in
    medium heat.
9) Add 1/2 cup of water ,cover and cook in medium heat for 5-6 minutes.
10) Add fish pieces ,mix them gently with gravy ,cover and cook for another
    6-7 minutes.
11) Before you turn off  the heat and add ghee and sprinkle garam masala powder.

       Enjoy Doi Rui with steam rice.

Aam Sotto r Khejur er Chutney

Ingredients:

• Aam sotto/ mango bar : 1 cup cut into pieces
• Khejur / dried date palms : 5-6cut into pieces
• Imli pulp/ Tamarind pulp : 1 tbsp
• Ginger juice : 2 tsp
• Salt to taste
• Sugar : 6-7 tbsp
• Cashew nuts : 1 tbsp
• Raisins / kismiss : 1 tbsp
• Panch phoron : 1/4 tsp
• dry red chili : 1 
• Panch phoron powder : pinch

Procedure:

1) First soak aam sotto in a cup of water for at least 1 hour .
2) Heat oil in a pan and tamper it with dry red chili and panch phoron.
3) Then add aam satya for few seconds.
4) Then add 1 cup water.Then add 2 tsp ginger juice.
5) Now add cashew nuts,raisins,salt and add imli pulp.
6) When it becomes thick add sugar.
7) Then sprinkle panch phoron powder.

Bengali Fried Rice

fried rice

Preparation Time: 15-20 minutes
Cooking Time : 20-30 minutes

Ingredients:

• Basmati rice / gobindo bhog rice : 2 cup cooked
• Carrots : 1 medium carrot thinly sliced
• Capcicum : 2 tbsp thinly sliced
• Peas : 1/2 cup
• Green chilies : 2-3 finely chopped
• Ginger paste : 1 tbsp
• Salt to taste
• Ghee : 3 tbsp
• Bay leaves : 1-2 medium
• Cloves : 4-5
• Sugar : 3-4 tbsp
• garam masala powder : 1/2 tsp 
• Cashew nuts : 1 tbsp
• Raisin : 1 tbsp

Procedure :

1) Soak rice in water for atleast 30 minutes.First you prepare
     rice like it is normally done.
2) Spread it on plates under a fan so that the remaining moisture is
     vapourized and the rice becomes dry.
3) In a heavy bottom pan heat ghee and add bay leaves and cloves.
4) Add all the vegetables,chopped green chillies and fry them till
    they becomes soft.
5) Now add ginger paste and salt. fry them till ghee comes out.
6) Now add cashew nuts and raisins . Mix well.
7) Add garam masala powder and mix well.
8) Add sugar and cook till sugar melts.
9) Finally add rice and mix gently for another 2 mins .

  Serve hot with chicken curry,mutton kosha or any other non-veg dishes.

Chola-r Dal/ Bengali Style Chana Dal

Ingredients:

• chana dal : 1 cup
• bay leaves : 2-3
• dry red chilli : 2-3
• cinnamon/dalchini :1"
• cloves/laung :3-4
• green cardamoms/ elaichi : 3-4
• cumin powder :1/2 tsp
• ginger paste :1 tsp
• turmeric powder : 1/4 tsp
• salt to taste
• sugar:1 tbsp
• kismis/raisins: 1tbsp
• cashew: 1 tbsp
• ghee/clarified butter: 1 tbsp
• vegetable oil/canola oil: 1 tbsp
• water:2 cups

Procedure:
1)  Rinse the dal well and soak the dal for an hour in water.

2)  Add the soaked chana dal and 2 cups water in the pressure cooker
     on a medium to high flame pressure cook the dal for 4-5 whistles.
     The grains should be separate and yet cooked thoroughly.

3)  In a pan heat oil.Then first add all the whole spices -
     bay leaf, cinnamon, cloves, cardamom and dry red chilies.
     Fry till they become aromatic. this takes some seconds.

4)  Now add ginger paste, cumin powder, turmeric powder, and salt.
     Fry them till oil seperates from masala.

5)  Pour the boiled dal on the fried masala.

6)  Now add sugar, raisins, cashews.
     Let it boil for 4-5 minutes in high heat.

7)  Now simmer the heat and add ghee.
     Mix them well. cook for a minute or 2.

8)  Turn off the heat.

     Serve cholar dal with luchi, bengali peas kachori
     and even steamed rice if you prefer.

Notes:

 If the cholar dal becomes thick after its pressure cooked, then add some
 water to thin it.The consistency of the dal can always be adjusted by adding
 less or more water after its cooked.You can keep the consistency thin or
 thick , as per your choice.

chola-r dal