Creamy Mutton

Ingredients

1.Mutton boiled-500gms(keep the stock to use in the recipe)
2.Potatoes boiled-250gms(cut in big pieces)
3.Coconut milk-100ml
4.Onion-2 no medium size cut in julienes
5.Ginger garlic paste-2tsp
6.Garam masala powder- 2tsp(roasted and coarsely grounded 4cardamom,2inch casia,4cloves,2tsp jeera)
7.Coriander powder-1tsp
8.Red chilly powder-1tsp
9.Turmeric powder-3/4tsp
10Refined oil-4tsp
11.Salt to taste

Method

In a heavy bottomed pan add oil and allow it to heat.Add onion and fry till it changes pink in colou.Mix in ginger garlic paste and cook till oil starts leaving  the pan.Add turmeric,chilly and coriander powder.Now mix in mutton and stir fry well with the mixture.Subsequently add potato and a cup of mutton stock.Add salt and allow to cook for 2mins approximately.Lastly add coconut milk and garam masala powder.Switch off the flame and serve it hot with rice or chappati.

Mochar dalna- a banana flower recipe

This is my style of making it.Once you try this you would want to make it more often.

Ingredients

1.Banana flower-1 no(cleaned thoroughly,boil in pressure cooker with salt and turmeric then strain)
2.Potatoes-4 medium size(cut in cubes)
3.Desi ghee-2tsp
4.Dessicated coconut-4tbsp
5.Milk-1cup
6.Ginger grated-2tsp
7.Fresh cream-3tsp
8.Freshly roasted and grounded garam masala-2tsp(roast then coarsely ground 2cardamom,1inch casia,4cloves,1tsp jeera)
9.Bayleaf-2no
10.Red Chilly whole-2nos
11.Salt

Method

In a wok add ghee,allow it to melt completely.Then add Bayleaf,whole red chilly split into two and grated ginger.After couple of seconds add potatoes and fry in a low flame.Once they are fried,add banana flower,stir it and cover it.Cook in low flame.After a minute or two add milk and cover it again stirring occasionally.Once the potatoes are cooked through add Half of the grated coconut.Stir well.Then mix in the cream and roasted garam masala powder.Cook roughly for 1 more minute.Turn off the flame.Discard the bayleaves.Garnish with coconut and voila your dish is ready.Serve hot with rice.

Beetroot wonder

This recipe is fat free and less in calories.

Ingredients

1.Beetroot grated- 200gm
2.Galgal-1/2no
3.Black pepper powder-1tsp
4.Honey-2tsp
5.Salt to taste
6.Coconut pieces for garnishing(optional)

Method

In a mixing bowl add grated beetroot,pepper powder,salt.Squeeze galgal into it.Mix it well.Now in a frying pan transfer the entire mixture.Keep it stirring and cook uncovered.Once the mixture is dry enough transfer into a serving bowl.Now fold in the honey and mix well.Garnish with coconut.Its a side dish to accompany with main menu.

Note-In case u do not get galagal,try substituting with lemon.

Stuffed Capsicum with peas and potato mix.

Ingredients

1.Capsicum-2nos
2.Boiled potato-1cup(mashed)
3.Green peas-1/2cup
4.Cumin powder-1/2tsp
5.Amchur powder-1tsp
6.Green chillies chopped-1tsp
7.Onion-1 medium chopped
8.Salt to taste
9.Refined oil for shallow frying
10.Carrot grated and cream for decoration

Method

Cut the capsicum from the top art and scoop out from within.Now switch on the flame and add oil in a frying pan.Fry the capsicums all over till they are cooked through.Remove from the pan and lay it out on a tissue paper to absorb all the extra oil.In the same pan add some more oil and allow to heat.In the hot oil add green chillies and stir till they change colour.Now mix onions and cook till the turn brown in colour.One by one add green peas and mashed potatos.Then mix in cumin powder,amchur and salt.Cook till the peas have turned soft stirring occassionally.Fill in the mix in the capsicum.Decorate with grated carrot and cream as shown in the image.

Risotto with green fish and seasoned turnip.

Made my version of risotto with simple ingredients.

Ingredients for rice risotto

1.Short grained rice-1cups
2.Butter-50gms
3.Garlic chopped-2tsp
4.Onion juliened-1 no
5.Olive oil-2tsp
6.Cheese-100gms
7.Salt to taste
8.Vegetable stock

Method

Put a heavy bottomed pan on flame and add olive oil,half of the butter.Once hot add onion and garlic.stir till they change colour.Now add the rice and stir for a few seconds.In the meanwhile keep the vegetable stock on flame as you would need the hot stock now.Now in the rice start adding 1ladle of stock and keep stirring.Once dry add some more stock and stir.Continue till the rice is v soft.In the end add salt,remaining butter and stir.Then add cheese stir well and switch off the flame.

Ingredients for green fish

1.katla fish-2pieces
2.Coriander,mint,green chilly paste-2tsp
3.Lime juice-1/2tsp
4.Salt to taste
5.Olive oil for shallow frying

Method

Marinate the fish with all the ingredients and keep aside for an hour.In a frying pan,heat olive oil and fry both sides.

Ingredients for turnip

1.Turnip grated-1/2cup
2.Black pepper powder-1/4tsp
3.Orange juice-1/2tsp
4.Salt to taste.

Method
mix all the ingredients in a bowl.

Once all the items have been cooked,plate them as shown in image.Serve hot.

Patishapta-A bengali sweet made during sankranti

Ingredients

1.Rice Flour-1 cup
2.Maida-1cup
3.Condensed milk-For serving
4.Jaggery coconut mix-1/2cup  (for reference to how to make it check, "puli pithe" recipe)
5.Saunf-1/2 tsp
6.Refined oil for shallow frying

Method

Make a paste of rice flour,maida and saunf with water.The batter should be smooth enough and flowy.keep aside for 1hr approx.Now in a frying pan add 1tsp oil and pour 1 ladle of the batter.Spread it out in a circular shape and turn over after some time.Now add the jaggery-coconut mix and fold it like seen in the image.Once cooked properly serve by layering it with condensed milk generously.

Dudh Puli Pithe- A bengali sweet made during sankranti

Ingredients

1.Full cream milk-500ml
2.Condensed milk-100ml
3.Fresh grated coconut-2cups
4.Jaggery-1 cup(crumbled)
5.Rice powder-1cup
6.Maida-1cup
7.Chopped dry fruits for garnishing

Method

In a heavy bottomed vessel pour the milk and allow it to reduce in a low flame.The milk should be reduced till 300ml approx.Meanwhile in a bowl mix maida and rice flour and knead it into a soft dough by adding warming water.Ideally it should rest for some time.The dough should be soft.
Crumble the jaggery and coconut together and cook it on a pan till the moisture of the mixture dries up.Keep aside.Add the condensed milk to the milk which you have been boiling for sometime.Give it a stir and let it simmer in a low flame.
Make small balls of the dough and flatten them with hands in acircular shape.Fill in small portion of coconut-jaggery mixture and fold it giving a semi-circle(gujhiya)type shape.Close it properly so that the filling does not comes out when further cooked.Repeat till all the dough is utilised,it should roughly make 10pithes.
Add the pithes in the milk slowly and allow it to cook further for around 8 to 10 minutes so that the pithes cook through.Garnish with chopped dry fruits and serve hot or cold.

Meetha Diya

Ingredients

1.Puffed rice or Lai-2cups
2.Honey-4tsp approximately
3.Paneer(crushed)-100gms
4.Suji-2tsp
5.Grated coconut-50gms
6.Milk-1cup
7.Refined oil to fry
8.Orange food colour-few drops
9.Sugar powder

Method

For the filling-
In a Kadhai,mix crushed paneer,grated coconut and sugar powder.Keep stirring frequently cooking uncovered till all the moisture of the mixture dries up.Remove from flame when the mixture is soft and firm.Keep aside.

For Diya

First add orange food colour to the milk.In a large bowl mix lai and suji,start adding milk to it and make a dough.Make small bowls and stuff the filling mixture inside.Make it into the shape of diya carefully so that the mixture does not comes out.Deep fry them in oil in a low flame.Once done soak the extra oil by placing the diyas on tissue paper.Now with the remaining filling mixture make lois for diya as shown in the picture.Arrange the diyas with the loi and pour honey in each of them.Honey actually will give the oil effect look in the diyas and is also the main sweetener for the diya.Remember we have not added any sweetner or sugar in the diya itself.Serve immediately.

Note-Add the honey only when you are about to serve,else it will become soggy.

Shukto

• • 
    
    Ingredients
    
    1.drumstick-200gms
    2.bittergourd-100gms
    3.bari-100gms
    4.potato(some also use sweet potato,but I dont prefer much)-200gms
    5.pumpkin-100gms
    6.raw banana-100gms
    7.brinjal-100gms
    8.seem-100gms
    u can add more vegs too like parwal,muli,
    9.mustard paste-2tsp
    10.khaskhas paste-1tsp
    11.salt to taste
    12.green chillies-3to 4
    14.haldi-1 tsp
    15.panch phoron-2tsp
    16.ginger paste-1tsp
    17.milk-1.5cup
    18.mustard oil-4tsp(but I manage with 1tsp only)
    
    Method
    
    traditionally all the vegs r fried seperately then used but I dont prefer as it escalates the calorie content.but u can choose ur way.
    fry the bari first and then bitter gourd so much that the bitter gourd shrinks a little and keep aside.now in the same oil add slitted green chillies and allow to crackle.now add panch phoron and cook till it splutters.now consecutively add the vegs (except karela)one by one giving a good stir,potato being the last one.cover and cook for 1 to 2 mons stirring once or twice.after this start adding all the dry spices and add a little water so tha thte vegs dont burn.since I cook in a v low flame and keep stirring so I dont add water and vegs get cooked in their own juices.Once u see that they r 3/4th cooked start adding khaskhas paste and mustard paste and stir.now u hv to b more careful as these pastes may easily stick in the bottom of the pan,so b attentive.after a min add the baris and karela and cover again.when the vegs r 90%cooked add milk and cover again.dont forget to stir in between else the khaskhas and mustard will start burning the food.when done add 1 tsp of mustard oil stir for a few secs.u can also garnish with grated coconut.njoy.
    Note-If u dont like to add mustard oil in the last as some may find it pungent try adding ghee,but bengalis love their mustard oil,me too.

Quick fix rice

I named it quick fix rice as it can be made easily within no time.Specially in the chilly winter morning for lunch boxes needed to be packed.Since I was as usual woke up late in the morning hurriedly made this.

Ingredients

1.Carrot-1 cup(finely chopped)
2.Green coriander -1/2cup
3.Big cardamom-1/2no
4.Shahjeera-1tsp
5.Green chillies-1/2tsp finely chopped
6.Cloves-2nos
7.Casia-1 inch
8.Butter-25gms
9.Refined oil-1tsp
10.Boiled rice-2cups
11.Tomato-1/2cup v finely chopped

Method

In a wok add oil and butter.Once hot add shahjeera,big cardamom,casia,cloves and allow it to splutter.Then add carrots and give it a stir till it is tender.Add tomatoes and stir till it softens.Now mix in the rice and coriander and keep stirring.Add salt and stir it again well.Turn off the flame.Serve hot with raita.

Note--Chop the carrots and coriander in a food processor beforehand so that they can be easily used when in a hurry.

Kasoori Murg Malai

This is a simple yet v tasty dish.Can be made at ease and fast.

Ingredients

1. Chicken-500gms
2. Kasoori methi-2 heapful tsp.
3.Garlic-1 full(finely chopeed)
4.Curd- 250gms
5.Fresh cream-150ml
6.Butter-25gms
7.Olive oil-2tsp
8.Salt to taste.
9.Black pepper powder- 1tsp

Method

Marinate the chicken with curd,1/2tsp black pepper for 2 to 3 hrs.Heat olive oil in a wok and add butter to it.Once the butter melts add chopped garlic to it and cook till it starts releasing its aroma.Be sure that it does not changes to brown colour.Now add 1tsp kasoori methi and give it a mix.Then add marinated chicken and cook it covered for around 8mins in a low flame.Keep stirring in between.Now add salt and cover it again.When the chicken is almost cooked add the remaining kasoori methi and black pepper.Lastly mix in the freas cream and turn off the heat.Serve hot with paranthas,roti,naan or bread.

Note-This recipe involves a generous amount of garlic.In case you are not fond of the strong flavour of garlic, reduce the amount.

Spicy Chicken with steamed vegetables (its a no-oil recipe)

Ingredients

1.Chicken pieces-250gms
2.Turmeric powder-1/2tsp
3.Coriander powder-1/2tsp
4.Chilly powder-1/2tsp
5.Roasted Cumin powder-1 tsp
6.Onion paste-1tbsp
7.Ginger paste-1/2tsp
8.Garlic paste-1tsp
9.Garam masala powder-1/2tsp
10.Meat masala powder-1/4tsp
11.Orange-1no
12.Mixed and steamed vegetables(mushroom,cauliflower,beans,carrot,baby onoins)
13.Salt to taste
14.Blackpeeper powder for seasoning.

Method

Marinate the chicken with all the spices and pastes except salt.In the marinate squeeze half of the orange and set aside for 2hrs approx.Once done place the chicken in a micro safe mode for 8 to 10 mins.Change sides once or twice in between.Check if chicken is cooked through and dry enough.
Toss the steamed vegetables with salt and pepper.Now plate the food as shown in the picture.Squeeze the remaining orange  and sprinkle some more black pepper powder and serve.

Lauki ka Halwa

Ingredients

1.Lauki-500gms
2.Milk-500ml(by reducing around 1500ml milk)
3.Cardamom-2nos
4.Fresh dessicated coconut-1nos
5.Sugar-150gms
6.Desi ghee-2tsp

Method

Grate the lauki and keep aside.In a wok add ghee.Once it is hot add the grated lauki and stir for 2 to 3 minutes at low flame.Once done add the reduced milk and let it cook uncovered.Once the mixture almost dries up add half the amount of dessicated coconut and cardamom.When almost dry,add sugar.Turn off the heat once the sugar dissolves.Garnish with the remaining coconut.Serve hot or cold.

Peas-Pulao

Ingredients

1.Boiled Rice-2cups
2.Green Peas-1/2 cup
3.Butter-50gms
4.Garlic finely chopped-1tsp
5.White Pepper-1tsp
6.Olive oil-1tsp
7.Salt to taste.
8.Semi Blanched Capsicum for plating.
9.Whole Jeera-1/2tsp
10.Bayleaf-2 nos
11.Grated Cheese for garnishing

Method

In a Kadhai,add olive oil and half the butter.Once warm add jeera and bayleaf,add garlic and cook till it is brown in colour.Now add the peas and cook till is tender.Add white pepper,rice and salt while stirring it well.Once mixed well add butter and turn off the heat once the butter melts and is mixed well in the rice.Discard the bayleaf and arrange it in the capsicum and grate cheese on it as shown in the picture.Serve Hot.

Raw banana cutlet

• • 
    
    Ingredients
    
    1.Raw banana-2nos(boiled and mashed)
    2.potato-4nos(boiled and mashed)
    3.peanut-2tsp(roasted and broken in small pieces)
    4.ginger garlic paste-1tsp
    5.roasted jeera powder-1tsp
    6.green chilliy-1/2tsp finely chopped
    7.coriander-1sp finely chopped
    8.garam masala powder-1/s tsp
    9.lemon juice-1/2tsp
    10.refined oil for shallow frying
    11.bread crumbs or maida-2tsp approx for binding.(it may differ depending upon the tightness u hv achieved while mixing them)
    
    Method
    
    mix all the ingredients except oil to make a tight dough.now shape them as u desire and shallow fry them.serve with green or red chutney or sauce.u can even decorate with salads to make it look more presentable.
    
    

Mihi-Dana(A bengali sweet)

Ingredients

1. Mihi-Dana- 1cup
2.Sugar-1/2 cup
3.Water-1/2 cup
4.Cardamom-2nos
5.Cashewnuts-few to garnish
6.Red colour-5 to 6 drops
7.Green colour-5 to 6 drops.

Method

In a vessel add water and sugar.Bring it to boil.Once the sugar dissolves add mihi dana and stir.keep stirring frequently and cook in a low flame.Now add cardamoms and food colour.Since I have prepared in 2 colours you can repeat the procedures using different both the food colours.Once all the water evaporates,switch off the gas.Serve hot or cold garnished with cashewsnuts.

Note--Mihi-dana is a typical bengali sweet and the raw content is easily available in Bengal.So to enjoy the delicacy,ask anyone who stays in West Bengal to supply,or find out if it is  available in some bengali food shop in your city.

Herb N Chicken

Ingredients

1. Chicken leg-2 nos
2. Curd-100gms
3. Ginger paste-1/2 tsp
4. Garlic paste-1 tsp
5.Turmeric powder-3/4tsp
6.Coriander powder-1/2tsp
7.Roasted Cumin powder-1/2tsp
8.Garam masala powder-1/4tsp(optional)
9. Chilly flakes-1/2tsp
10.Salt to taste
11.Olive oil-1/2tsp
12.Dry mixed herb-3/4tsp
13.Coriander paste-1tsp

Method.

Marinate the chicken mixing all the ingredients except salt and keep aside for 2hrs.If in a hurry marinate atleast for 30mins.Now add the salt and place it on a baking dish,I use a microwaave pan for it.Cook in micro mode for 8 to 10mins,once turning the side.Take it out and grill it on a rack for 2mins .Once cooked garnish with chilly flakes,onion rings and green chutney.

Note--Entire cooking can be done in micro mode also,difference is, it may remain wet.I like it in dry form so prefer cooking this way.This recipe is good for calorie conscious people as fat used is considerably less in quantity.

Banana Flower Tikki (Mochar Boda)

Ingredients.

1. One full banana flower
2. Medium sized potato-4 nos(boiled and mashed)
3. Grated ginger-1tsp
4. Turmeric powder-1 tsp
5. Roasted cumin powder-1tsp
6. Chat masala powder- 1/2 tsp
7. Amchur powder-1tsp
8. Roasted peanut(broken into small pieces)- 2tsp
9. Coconut powder-2tsp
10.Garam masala powder-1/2tsp
11. Salt to taste.
12. Refined oil for shallow frying.
13.Green chillies chopped-1/2tsp

Method

First clean and boil the banana flower adding 1tsp salt and 1/2tsp turmeric powder in a pressure cooker for 2whistles.Strain and squeeze all the water content from the banana flower.
Add all the ingredients except oil to the banana flower.shape them into tikki form and shallow fry in a medium to low flame.Turn over and cook it both sides until brown in colour.Serve hot with chutney or sauce and sprinkle some chat masala(optional) on tikkis.

Note-Banana flower is generally a little bitter in taste,so there may be slight bitterness in the final product.Its advisable to know the proper way of cleaning the banana flower first.Will elaborate on this in my blog

Devil(Bengal's famous chop)

• • 

    
    
    Ingredients
    
    1.fully boiled egg-4nos(cut 2 of them lenghtwise into two)
    2.breadcrumbs-1/2cup
    3.egg-2nos
    4.boiled potao-4nos medium sized mashed
    5.ginger paste-1tsp
    6.garlic-1tsp
    7.green chillies cut into small pieces as per taste
    8.coriander-1tsp finely chopped
    9.salt as per taste
    10.garam masala powder-1tsp
    11.refined oil to fry
    
    Method
    
    Mix mashed potato,ginger,garlic,salt,garam masala,coriander,chillies thoroughly.Now take a half cut boiled egg and on the other half put the mixture so that it forms an oval shape.Its like half side will be potato mixture and the other half will be the boiled egg.In a plate spread the bread crumbs and in another bowl whisk 2 eggs.Dip the devil first in the egg solution and then cover it with the bread crumbs,Make 4 devils like this and deep fry them.
    To make the ducks,I had made the faces by using only the potato mixture,whereas the body is made of the devil. 
    
    Note-Traditionally the devil is dipped in besan batter and fried.

Bhapa Ilish(steamed hilsa)

• 
  

  • 
    Ingredients
    
    1.hilsa-500gms
    2.mustard paste-3tsp
    3.curd-1/2 cup
    4.turmeric powder-1/2tsp
    5.grated coconut-2tsp(optional)
    6.ginger paste-1/4tsp(optional)generally its not used traditionally but I like the taste this way.If u r n ardent fan of ginger then definitely add)
    7.mustard oil-2tsp
    8.salt to taste
    
    Method
    marinate the hilsa with salt and turmeric and keep aside for 15 to 30 mins.now make a paste of all the ingredients.In a micro safe bowl(I use borosil glass bowl with cover)srpead a layer with the half of the paste.now spead the fish and cover it with the remaining paste.cook for 6 to 8 mins at a high in micro mode or till the fish is cooked.while serving garnish with coriander and coconut strips.serve hot with plain rice.
    
    Note-traditionally bengalis steam it in a vessel over gas.u do the same procedure in a stainless steel pot with a tight cover,for eg stainless steel round tiffin box with a tight lid.then place it in a vessel in which water is being kept to boil.cook it for 15mins.

Kulfi

kulfi recipe

ingredients
full cream milk-2ltr
sugar-4heap teaspoon
kharbuja or melon-10 inch by 4 inch approx
thick cream(prefer homemade)10 tsp

method
boil the milk till its around 500ml while keeping it stirring occassionally to prevent from burning.after putting off the flame add sugar and stir till it melts.let it cool and come down to room temperature.now take 1/5th of the melon and finely chopp it,add it to the solution.now add whipped cream,grate the rest of the melon and add it to soln.stir a little so that the grated part mixes v well in solution.now pour in moulds and put in freezer.should b ready within 6 to 8 hrs

short cut way is also there
instead of 2ltr milkn take 1litre of milk
boil and bring down to 750ml and add 1can of condensed milk.
rest same procedure only sugar required will b less as condensed milk is already sweet.
but i prefer the former method cos more natural more tastier.
u can do the same solution wid lichis,chiku,mango,black grapes,jamun,dry fruits or any fruit of ur choice except banana and papaya.
hope u like it and make yummy kulfis for family and friends.

Bati Posto

• • 

    Ingredients
    1. Poppy seeds(khaskhas) - 100gm
    2.onion - 1 no (cut into small pieces)
    3.mustard oil- 1tsp
    4. salt to taste.
    5.green chillies - as per choice cut into small pieces
    
    Method
    soak the poppy seeds with wate for about 4 to 5hrs and then make a fine paste of it.now to this paste add all the other ingredients and mix well.u can either steam them in a pressure cooker or can cook in a microwave with the lid covered at a high for 3 to 4 mins stiriing it once in between.
    traditionally bengalis put the mixture in a steel bowl with a tight lid, a tiffin box will also do.Then put it in the cooker without the whistle and steam for 8 to 10 mins.
    
    

Labda

Recipe

Ingredients

1.pumpkin-200gms
2.seem-100gms
3.parwal-100gms
4.raddish-1 medium size.
5.potato-100gms
6.spinach leaves-300gms
7.raw banana-2nos if small size.
8.ginger-1 teaspoon paste.
9.panch phoron-1.5tsp
10.roasted panch phoron powder-1tsp
11.turmeric -1tsp
12.salt to taste

To make panch phoron--mix equal proportions of whole jeera,kalounji,methi seeds,saunf,mustard seeds.

Method-
In a kadhai add 1tbsp of mustard oil.after it heats up add panch phoron seeds and 2green chillies(slitted).Once they splutter add the vegetables one by one.give it a stir, cover and cook in a low flame for a while.After 2 to 3 mins when the vegetables start leaving water add haldi and salt.Again cover and cook for around 4 to 5 mins then add ginger paste.Cover and let all the water dry out,in between u can keep stiring,it initiates all the veg to secret out water and cooks well.just when it is almost done,uncover and add the panch phoron powder and give it a good mix for 30secs.serve it with rice.
in traditional style they used to fry each of the vegetables individually minus spinach and then add them together in the kadhai after the splutter of pp seeds,but it would need lot of oil and extra calories so i prefer this way.