Bengali Mini Rasgulla Rabri

Bengali Mini Rasgulla Rabri

Sweets of all kinds are very popular in India and are eaten at the end of every meal. In some parts of India, they even feature as one of the items of breakfast. And when one thinks of Indian festivals, one cannot but conjure up visions of a variety of multi coloured mouth-watering sweets. The sweet dish must complement and even compete with all other dishes in the menu.

Ingredients :

Full Cream milk...................................................................................2 litres

Cottage Cheese ..................................................................................made from 2 litresfull cream milk

Lime Juice...........................................................................................3tbsp

Flour...................................................................................................5 tsp

Rose Water...........................................................................................2 tbsp

Seed From Green Cardamoms (powdered).............................................4

Khoya..................................................................................................1/2 cup

Sugar...................................................................................................2 cups or.as per taste

Procedure :

To prepare the small small Rasgullas, boil the milk on medium flame .

When the milk begins to boil, add the lime juice and curdle the milk. Turn the flame off and let it stand for ten minutes. Then strain with a muslin cloth. Tie the muslin cloth and hang for one hour to completely drain off all water.

Now, put the cheese into a flat tray and knead till very soft and all lumps are removed. Sprinkle the flour over the surface of the cheese and work it into the cheese to mix well. Add the crushed green cardamom to the mix. Divide into equal size mini balls.

Boil the full cream milk till it reduces to less than half the original quantity. Add the khoya. Add sugar according taste. This dessert is not too sweet. Remember the milk and khoya too has its own sweetness so add carefully.

Add the small cottage cheese balls and bring the milk to a boil. Add rose water. Turn the flame off and cool. Serve cold.

Enjoy Mini Rasgulla Rabri!!!

Home style Chicken Stew & Fish Stew

My mother in law prepared the chicken stew often for her two boys (and also youngest brother-in-law Tony) since they were too young and at the time my in laws lived in a joint family. Everyone had extremely spicy food in the family and her poor darlings just couldn't cope with the heat of the chilly's.

Chicken Stew

Ingredients

Chicken.,cut to pieces................................................. .........5oo grams

Tomato,Chopped(Tomato kuchi)...........................................1

Onion ,Chopped.(PeyajKuchi).............................................2

Ginger Paste)(Ada bata).........................................................1 tsp

Potato (Alu),chopped.............................................................1

Peas (Motorshuti)..................................................................2 tbsp

Carrot(Gajor),Chopped..........................................................1

French beans,Cut into 2 inch pieces...........................................8-10

Cauliflower Flowerets...............................................................6-8

Chicken stock cube...................................................................1

Butter.......................................................................................2 tbsp

Refined Oil...................................................................................1 tbsp

Freshly ground Pepper.............................................................1 tsp

Salt .......................................................................................to taste

Sugar.................................................................................

Peppercorns............................................................................6

Cloves.....................................................................................2

Green Cardamoms...................................................................2

Cinnamons..................................................................................2

Water.....................................................................................as much as required

Preparation

Chop the chicken to medium size pieces.

Heat the Butter and refined oil (Refined oil prevents the butter from burning) and when hot add the whole spices-peppercorns,cloves, cinnamons and green cardamoms. 

Let them splutter a bit and add the onion. Stir fry till the onions turn transparent.

I use the pressure cooker for this purpose but if you are using a pan, its fine.

Now add the chicken pieces and fry well .

Add salt , sugar and freshly crushed pepper.

Also, add the vegetables one by one and stir fry.

Add the chicken stock cube .

Add enough water to cover all vegetables and pressure cook. In the pressure cooker, it will take one whistle to be ready.

if you are using a pan,cover and cook on low flame .

Adjust the seasoning . I serve with hot bread toast. 

Ingredients For Fish Stew :

Pomfret or any fish you like............................................250 grams

Potato,cubed...........................................................................1,medium size

Onion,chopped...............................................................1 medium size

Carrot.,cubed...............................................................................1

French Beans..................................................................5-6

Cauliflower,cut into small florets............................................4

Tomato.............................................................................1

Oil........................................................................................1 tsp

Garlic,chopped........................................................................1 tsp

Ginger juliennes.....................................................................1 tsp

Bay Leaf.............................................................................2

Peppercorns...............................................................................10

Salt...............................................................................as per taste

Pepper Powder.............................................................as per taste

Saffron,soaked in a little water (Optional).................................1 pinch

Method of preparation:

Take any fish that is absolutely fresh and has less bone for this dish .

Also cut the vegetables into small cubes. Finely chop the onion and tomato.

Though it is a steamed fish preparation, but if you must, please feel free to fry the fish pieces lightly on both sides and remove.

Heat a non-stick pan. Heat the oil. Add the garlic first and stir fry a bit.

Add the finely chopped onion and stir fry till transparent.Then add Bay leaves and peppercorns.fry for 5-7 minutes.

Next, add ginger juliennes and all vegetables . Stir a bit and then add enough water to cover all the vegetables.When the water comes to a boil, add the fish pieces, Tomato, salt and pepper powder. Cover and  cook on low flame for 20 to 25 minutes. When all vegetables are soft add the saffron water. Turn the flame off.

Serve hot and enjoy.

This Fish Stew recipe is for those who do not like chicken and love fish.....

My mother in law herself loved this preparation as she was not fond of chicken dishes.

Panjiri( Atta Halwa)

Panjiri

Panjiri or Atta Halwa is a Punjabi dish, I learnt from Shreya,my daughter who was at Ludhiana for some time. She and her friends used to visit a Gurudwara regularly.  Having tasted Panjiri there, she made it on return to kolkata.

Ingredients

3/4 cup..................................Clarified Butter (Ghee)

250 grams...............................Wheat Flour (Atta)

150 grams.................................Sugar(Chini)

1/2 tsp..................................... Green Cardamom Powder(Elichi Guro)

 4 tbsp......................................Cashew nuts(Kaju Badam)

2 tsp..............................................Raisins (Kismis)

Preparation

Heat Ghee in a deep pan. Add the atta. Keep stirring all the while, cooking on low heat.

When the color of the flour starts to change and turn golden  and the smell is nice, then its time to add the sugar. Stir cook till the sugar melts and mixes well. The mix should be dry.

Add the chopped nuts and raisins.

It can be kept as a Halwa or can be turned into Laddu and served .

This is my take on the dish .The dessert is dripping ghee/oil usually and health-conscious people will want to avoid it.....
But it is an exotic and simple dessert.......so do try it at least once.
Happy cooking !!

Aloo-potoler chechki(Potato &wax gourd curry)

Aloo Potoler Chechki

Discover the world of Bengali Vegetarian cuisine. This is a dry wax gourd-Potato curry. An easy dish, just right for a busy working lady as she is short on time and energy.....

  Ingredients 

Aloo (potato)......................................................2 large,chopped into thin 2 inch pieces

Wax Gourd(potol).........................................................500 grams,chopped into thin pieces

Tomato.......................................................................2,large,chopped into thin long pieces.

Nigella Seeds(Kalo Jeere).............................................................1 pinch

Green Chilly's(Kancha Lanka)................................................................4,slit

Mustard Oil(Sorser Tel)...........................................................................1 tbsp

Salt .......................................................................as per taste

Sugar...................................................................................2tsp

Turmeric Powder(Holud Guro)...................................................1/2 tsp

Aloo Potoler Chechki

Wash and drain the potatoes and wax gourd well. 

Heat oil in a wok  Add the nigella seeds. Then add the chopped tomatoes and stir fry well for 5-7 minutes.

Then add the wax gourd and stir fry well. Reduce flame , cover and cook for five minutes till the vegetable pieces  are soft. Then remove cover and add the potato pieces. Stir to mix. Put the lid back again and let cook.

Add the salt , sugar and turmeric powder. Cover and cook till the spices are cooked. Remove cover and fry for a couple of minutes more.

Garnish with green chillies and serve hot

HYDERABADI CHICKEN BIRYANI

Hyderabadi Chicken Biryani

This recipe was shared by Monideepa Roy. Its her secret recipe of Hyderabadi Chicken Biryani ,which she makes quite often for her foodie family.

Monideepa in her kitchen

Hyderabadi biryani unlike other biryani has two versions, Kachha (raw) and Pakki (cooked). Moni's  recipe is basically a Hyderabadi style of biryani where marinated raw chicken and partially cooked basmati rice are layered and cooked on dum, over low heat. It  does come with alu which we Bengali from kolkata crave. It is usually accompanied with Dahi ki Chutney Raita(a yogurt dish) or Mirch ka Salan.

Ingredients

Rice ...........................................................................500 gm
Boneless chicken..........................................................500 gm
Curd (doi) ..................................................................1 cup
Turmeric powder(Holud Guro) ................................4 spoons
 Coriander powder (Dhone Guro)...............................4 spoons
Cumin powder (JeereGuro..........................................4 spoons
Chilli powder (Lanka Guro)........................................3 spoons
Salt  ...........................................................................to taste
Refined Oil (Shaada tel) ......................................... 250 ml
Clarified butter (ghee )    ........................................150 ml
Sugar (Chini)        ................................................ 2 tea spoon
Bay leaves(Tej Pata)      .......................................2
Onion              .....................................................4 Large
Ginger    ..............................................................3  inch piece
Garlic   ..................................................................10 cloves
Potato (Aloo)    ..................................................... 2 medium size
Onions ,finely chopped    ....................................... 5 large size
Cashew nuts n raisins   ..............................................100 grams               
 Cinnamon...............................................................4 medium size
Cardamom ............................................................ 8
Cloves        ..................................................................10
Peppercorns       ........................................................15
Star anise    ............................................ .....................half  
Nutmeg (jai fal )...........................................................half
 Kabab chini     ..........................................................10
Sa jeera           ...........................................................half a spoon
Milk(Dudh)...........................................................1 cup
lemon s’ juice         ..............................................4 lemons
Fresh green coriander leaves(Dhone Pata) ...........................150 g
Mint leaves (Pudina)    .................................................150 gm

Preparation

Grind the onion, ginger and garlic to a fine paste.

Powder together cinnamon, cardamoms, cloves, peppercorns, star anise, nutmeg,kabab chini and sa jeera.

Marinate the chicken with curd and all the above masalas(Half measure), Salt , turmeric powder, coriander powder, cumin powder, chilly powder, 2 tea spoon oil, sugar and half onion, ginger and garlic paste for one an half hour.

Now, add oil in the pressure cooker and heat. Then add the bay leaf and the other half of onion-ginger-garlic paste.  Fry till light golden and the raw smell goes away. Add the other half of the remaining spices (powder of Turmeric, coriander, cumin n chilly) and stir well for 2 min. Add the marinated chicken and cook well in pressure cooker. Let the water dry.

Meanwhile in another utensil cook the rice with little salt. The Rice should be half cooked.

Now cut potato into small pieces and deep fry them. Keep them aside. 

Take a pan and add all the Ghee and Oil. Fry the chopped onions till golden brown. Keep aside.

Now take a big pressure cooker and grease the bottom.
 Add a layer of 3 big serving spoonful of rice , on top of it spread a layer of chicken with Cashew nuts, raisins ,chopped mint leaves and coriander leaves and sprinkle powdered garam masala. Now repeat this process 3 times.

Now on top make 6 to 7 deep holes and pour the fried onions and the ghee-oil. In the same holes pour the milk and the lemon juice.

Close the lid of the pressure cooker with the whistle. Cook for 30 min. under low flame.

Now the Biriyani is ready!!

Serve hot with cold Raita (any variety).

Hyderabadi Chicken Biryani

The main difference between a cat and a lie is that a cat only has nine lives........Mark Twain

Radha Ballabhi & Hinger Kochuri

Two favourite snack or breakfast preparations.....Radha ballabhi & Hinger Kochuri.

Radha Ballabhi

Ingredients

Refined Flour (Maida).........................................300 grams

Salt..........................................................................1tsp

Refined Oil.......................................................for frying

For Filling

Yellow Lentils (Kodai er dal).....................................1 cup

Ginger.................................................................1 inch

Fennel Seeds.....................................................1 tbsp

Salt ..........................................................................as per taste

Mustard Oil.........................................................1/3 cup

Asafoetida (Hing)................................................1 pinch

Dry Roast and powdered

Dry Chilly...........................................4

Clove..................................................4

Green Cardamom................................4

Nutmeg (Jaiphal)..................................1/4

Javetri................................................2

Preparation

Mix oil in the flour and prepare a dough. Keep covered.

Soak the lentils for 6 hrs and make a smooth paste with ginger and fennel seeds using as little water as possible.

Heat a wok or deep pan and stir fry the the lentil paste. Add the spices ,salt and asafoetida. Fry very well till the mix is absolutely dry. Remove from fire when dry.

Make equal size balls from the dough. Put the filling. Make small rounds and fry them in steaming hot oil.

Hinger kochuri

Ingredients

Refined Flour (Maida).....................................250grams

Refined Oil........................................................2 tbsp

Salt...........................................................................1/2 tsp

Refined Oil.................................................................For Frying

Asafoetida (mixed in a little water)..................................2 tbsp

For filling

Yellow Lentils(Matar Dal)..........................150 grams

Ginger......................................................1 inch

Green Chilly..................................................2

Refined Oil...............................................2 tbsp

Cumin Powder......................................... 1 tbsp

Asafoetida (Hing).............................................1 pinch

Sugar...........................................................1 tsp

Red Chilly Powder......................................1/2 tsp

Salt ...........................................................as per taste

Dry Roast & Powdered

Dry Chilly........................................................................................2

Bay Leaf.................................................................................2

Cumin................................................................................1 tsp

Coriander..............................................................................1 1 tsp

Preparation

Add Ghee  and salt to the refined flour and knead into a smooth dough. Make 12 equal size parts.

Make filling .....Soak the lentils overnight and make a smooth paste with ginger and green chilly.Heat oil in a wok and add cumin and asafoetida.Add the dal pasteand stir fry . Add salt, sugar and chilly powder.When the mix is dry add the dry roasted and powdered  spices. Remove and cool. Make 12 equal parts to use as filling.

Put filling in each part  and make round balls. Seal the balls well so that filling does come out.

Hinger Kochuri and aloor dom

Phul Kofir Singara

Phoolkopir Singara

Ingredients

For the Cover

Refined Flour (Maida.)......................................300 grams

Soda bi carb...............................................1 pinch

Salt.......................................................1 tsp

Ghee/White oil..........................................2 tbsp

Lemon juice(Lebur Ros)......................................1 tbsp

Refined Oil.(Tel).........................................for deep frying

For The Filling

Cauliflower (Phoolkopi)...................................1

Potato (Aloo).....................................................1,large

Peas (Motorsuti).............................................1/2 cup

Salt................................................................according to taste

Refined Oil (sada Tel)........................................1 tbsp
Ginger Paste (Ada Bata)................................1 tbsp
Green Chilly, finely chopped.....................................2
Sugar (Chini).....................................................1 tsp

Dry Grind Together

Cumin ...........................................2 tsp
Coriander...............................................2 tsp
Peppercorn..........................................15
Dry Chilly............................................4

Preparation

For the filling

Chop the cauliflower and potatoes into small equal size pieces.heat oil  in a pan and add all vegetables and stir fry together.Add salt to taste,cover and cook.When the vegetables are half cooked add ginger paste ,dry roasted spices, green chilly finely chopped salt and sugar. Stir and mix all well. Add a dash of water and and put back the lid. When all are well cooked and the mix is dry remove and cool to use as filling for singara.

For the cover

Sieve refined flour (Maida), soda-bi-carb and salt together. Add oil and mix. Add the lemon juice and cold water and knead into a stiff dough. Cover with a wet cloth and keep in fridge for 1 hour.

Take out from the fridge and make 12-15 equal size balls. Take a ball  and  roll into a small circle. Cut into two halves. Put the filling in each  half and make tri angles like singara.Seal the edges with water.

While doing this, heat a deep pan with oil for deep frying singara (Samosa). Heat the oil till steaming hot, then remove from flame and put the singara to fry in small batches . Put the pan back on the stove on medium flame. Fry till golden and remove.

Phul Kofir Singara

Phul Kofir Singara is a Bengali  jolkhabar (Snack) Dish.........and this singara is small in size and slightly sweet in taste unlike the non-Bengali variety.

Phoolkophir Chochchori

Labra and chochchori herald the end of summer and the advent of a new crop of fresh and juicy vegetables. Both dishes are mixed vegetables are spicy dishesand they go very well with both khichuri and plain rice.

And chochchoris are not just cooked with vegetables but often with vegetable peels (skins)too.

Aloo Phoolkophir chochchori :

Ingredients :

Cauliflower (Phoolkofi)................................1 large,cut into medium sized florets

Coconut..........................................................1/2

Poppy Seeds.................................................2 tbsp

Yellow Mustard Seeds..................................1 tsp

Green Chillies......................................................4-5 or as per taste

Nigella Seeds.......................................................1/2 tsp

Oil................................................................1 tbsp

Salt ..........................................................as per taste

Sugar....................................................................2 tsp or as per taste

Preparation:

1.Wash and drain the cauliflower. Apply 1 tsp salt and keep aside. You may steam in salt water  if you wish and then drain well.

2. Grind together coconut, mustard seeds, poppy seeds,green chillies with 1/2 tsp of salt to a fine paste .

3. Heat the oil in a wok.

4. Add the nigella/onion seeds.

5. Add the cauliflower and stir on a high flame .

6. Lower the flame,cover and cook.Sprinkle some water if necessary.

7.When the  vegetables are almost done , add the coconut-mustard-green chilly-poppy seed paste. Also add salt and sugar as per taste.

8. Cover  and cook till the spices are cooked and the cauliflower is tender yet crunchy.

9. Remove the cover and fry for a couple of minutes more.

10. Garnish with green chillies and serve hot with plain rice.

You may add Potato(aloo) if you wish. Peel and cut into half inch pieces. 

Maha Astami Special

Most people have no idea that there is a huge treasure of vegetarian dishes that Bengali cuisine boasts of.

Durga puja is a time when it is visible. Vegetarian food is very popular in Bengal. On Astami most Bengalis eat vegetarian.

Vegetarian dishes specially cooked during the Poojas are Khichuri, Chochchori, labra, Saag, Bhaja, etc

Maha Astami Special

A different menu on each puja day. For Astami there's vegetarian on the offer.

1. Vegetable Pulao
2. Cholar Daal ((Bengal Gram Dal)
3. Banda Kofi( Cabbage Curry)
4. Chanar Dalna (Paneer Curry)
5. Tomator Chaatni (Tomato Chutney)
6. Gulab jamun
7. Kalakand

Kalakand

Make your Lunchtime fun, pamper your tastebuds with the flavour of the season -Bengali cuisine.

Subtle yet spicy flavours of Bengal in my vegetarian menu.

Does the menu look familiar.....?

Enjoy these delicious Bengali Dishes.


I cook on all four days and invite friends over.

Gulab Jamun

Alu Diye Paatla Maacher Jhol

This is the most common preparation for fish, ideal for everyday eating, as it is neither oily  nor spicy and easy to prepare. It is my mom-in-laws recipe that Mr Hubby just adores. Having a weak stomach all along he prefers this dish to others. Alu diye maacher jhol, is a thin  runny fish dish. In winter , fresh vegetables are available in plenty in Bengal and they lend an absolutely great and different taste.

I prepare maacher jhol with vegetables but it does not have onion in it. Prepare it with Brinjals ,potatoes, cauliflower, wax gourd,pumpkin all  together in one curry along with fish.

A squeeze of fresh lime adds to the taste.

Alu Diye Paatla Maacher Jhol

Alu Diye PaatlaMaacher Jhol

Ingredients :

Fish (Rohu/Katla/Telapiya types of fish )...............................500 grams,cleaned &washed

Potato (Alu)..........................................................................2 medium,cut into fingers

Turmeric Powder (Holud Guro ).......................................................1 tsp

Coriander Powder (Dhone Guro )......................................................1/2 tsp

Chilli Powder (Lonka Guro )..............................................................1/2 tsp

Salt(Noon).............................................................................as per taste

Mustard Oil.(Sorser Tel)................................................................2 tbsp

Nigella Seeds/Onionseeds(kalo Jeere).........................................a pinch

Green chillies.......................................................................3-4 slit length wise

Water...................................................................................3/4 cup or according to the gravy required

For Garnishing( optional)

Fresh Coriander leaves,Finely chopped.................................................1 tbsp chopped

Method :

Apply 1/2 tsp turmeric powder and 1 tsp saltto the fish and keep aside for 15 minutes. 

Apply 1/2 tsp salt to the potatoes and keep aside for 5 minutes.

Heat 1 tbsp oil in a wok.

Fry the fish in batches on a medium flame till light golden brown. Add more oil if required. Discard leftover oil.

Make a paste of the remaining turmeric powder and coriander powder with a little water and keep aside.

Heat the remaining oil in a wok.

Lower the flame and add the onion seeds. When they splutter , add the potatoes and saute for 3-4 minutes.

Add the spice paste( Masala Paste)and fry for a few minutes till oil separates.

add water ,salt to taste, slit green chillies and bring to a boil.

Cover and simmer till the potatoes are soft.

Add the fish and cook uncovered, on low flame, for 3-4 minutes or till the fish is cooked.

You can garnish with chopped coriander if you like.

Serve hot with plain rice

Alu Diye Paatla Maacher Jhol

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Kejurer Laddu (Date balls)&Misti Semai (Sweet Vermicilli)

Tuck into these Bengali sweets this Puja. I bring to you my take on familiar Bengali sweets.... Khejurer Laddu and Misti Semai.

Khejurer  Laddu

Ingredients :

Clarified Butter ( Desi Ghee )                                                1 tsp

Coconut Powder (Narkeler Guro)                                         as required

Dates (Khejur),finely chopped                                              1 big cup

Almond,Walnut,Pistacio,chopped                                              1/2 cup

Raisins (Kismis )                                                                   1/4 cup

Water                                                                                   1/4 cup

Green Cardamom Powder                                                    1/2 tsp

Preparation :

Heat a kadhai and put 1 tsp ghee. Heat just a little. 

Then add theDate( khejur), chopped very fine. Fry the Khejur for two minutes and then add 1/4 cup water. Let it cook till mushy. Keep adding excess water and stirring till pulpy and mushy.

Then add the almond, walnut , pista all 1/2 cup, Raisins 1/2 cup,1/2 tsp green cardamom powder. 

Saute all well to mix into a dry mix. Remove to a dish. Spread and cool. 

Give it half an hour to cool and then make balls out of the mix.

Spread coconut powder on a dish and roll the laddu's on it.

Take a serving platter and put the laddu's on it.

Serve.

Misti Semai :

Ingredients :

Vermicelli (Semai)                                                 1big cup

Clarified Butter (Desi Ghee )                                  2 tbsp

Sugar  (Chini)                                                         1/2 cup

Green Cardamoms(Elach),crushed                          2-3

For Garnishing

Pistacio (Pista)

Almond (Kat Badam)

Raisins (Kismis)

Cashewnut (Kaju Badam)

Rooh afza Drink

Preparation:

Take 2 tbsp desi ghee in a pan and heat.

Now saute the vermicelli on high flame stirring continuously till golden.

Vermicelli

Then add 1 cup water.measurement----1 cup vermicelli =1 cup water.

Now cover and cook on low flame till all water evaporates and the vermicelli is soft and cooked . It will take 10 minutes. Stir once or twice to check. When soft and ready add 1/2 cup sugar. Mix well to the vermicelli

Add 2-3 Cardamom ,crushed and mix. Again cover and let it stand for a couple of minutes.

Serve hot garnished with pista,badam, kismis.

This is a dry dish.

Variation : Add 1 tsp Rooh Afza on top.

Just Dessert(Bengali Rose Payesh& Sujir Payesh)

I can say with certainity that this is the season when we all put on weight and for this, we can happily blame the festive season. All the sweets that we cant say no to, are the culprit.

We start gorging from Durga Pooja and continue till Diwali. Some of us carry on till the new year and then we make resolutions to quit in the New year. If you have done all this, then you are a great fan of the various  Indian desserts just like me . I never get tired of the same sweets but love to try new ones as well.

Rose Payesh

Ingredients :

Milk-500 grams

Cottage Cheese (Paneer)-50 grams

Khoya-50 grams

Cornflour-1 tsp

Sugar-3/4 cup

Gulkand-1heaped tbsp

Rose water-1tsp

Rose Petals for garnish

Method :

1. Heat milk till it reduces a little and begins to condense.

2. Finely blend the paneer and add to the milk.

3. Grate the khoya and powder the sugar then add to the milk and cook on slow flame.

4. Thicken with corn flour that has been diluted in a little more cold milk.

5. Cook till it thickens for 7 -10 minutes.

6.Add the gulkand and rose water in the end once it is taken off the heat.

7. Serve chilled and garnish with rose petals.

Tip :   Gulkand is available at pan shops across India.

Sujir Payesh :

Semolina Pudding

Semolina (Suji)                                                        6 tbsp
Milk                                                                        1 litre
Sugar                                                                       as per taste
Clarified butter (ghee)                                               1 tbsp
Bay Leaf (Tej patta)                                                  2
Pistachio (Pista badam) ,finely chopped                     2 tbsp
Almonds (Kaat Badam ),
blanched,peeled &finely chopped                             2 tbsp
Cardamom Powder                                                  1 tsp

Method :

In a heavy bottomed pan, put the milk to boil and reduce to half the quantity.

Add sugar according to taste while boiling the milk.

Heat another pan and add the ghee.

Then put the bay leaf . 

Roast the suji till golden on low flame.

Add the thickened milk to the suji and keep stirring continuously to avoid lumps from forming.

When thick,add the pista and  kaat badam.

Also sprinkle the cardamom powder.

Serve chilled.

                                  

Do try this out and mail me your experience at joyotib@gmail.com

Subho Poojo

Subho Mahalaya To all my friends.

The Durga Pooja in kolkata experience, began in '84 when I came to stay here from Mumbai. Durga Pooja in Ultadanga's Maniktala Housing Estate is one of those unforgettable occassions .In later years, v came down for the Pooja vacations from various places of Mr Hubby's postings. Our family came together to celebrate Bengal's most beloved festival at the estate where my in laws lived. Durga pooja preparations starts months before the festival. New clothes for all, gifts for family members and relatives living all over India are to be bought and preparations to travel have to be made and the excitement is filled in the air. Durga Pooja is a perfect time to have a blast.

                          Mona Chatterji in red and white traditional saree offering Pooja to the Goddess

In the estate children and adults both engage themselves in a lot of cultural and social activities and hone their skills through rigorous rehearsals which culminate in performances during the variety cultural programs in the evenings. New families who moved into the estate are welcomed with open arms and those who have left return to enjoy with old friends. The pooja pandal is decorated elegantly. All buildings wear the cloak of lights. Ma is welcomed into everyone's life from Mahalaya with the beat of the Dhak.  

In the mornings, all families come to offer " Pushpanjali " in their new finery. After that, the ladies and children sit together to exchange Pooja stories and chat happily. Every afternoon all sit together in the make-shift temporary structure made for this purpose to have " Bhog Prosad". Each day Mother is offered different bhog. The sense of sharing is seen as everyone sits together to have their meals. The Maha Astami bhog is elaborate and looked forward to by all. Special care is taken of those seniors who can not be present, the bhog is packed and delivered to them so that they do not feel left out.

Aarti

Lights and sparkle for four days , make everyone's face light up. The air is charged with the magic of  the Pooja's. Ek Chala Durga Protima in dak er saaj is the highlight of the estates Pooja. From having Bhog to enjoying cultural programs in the evenings together, Durga Puja is celebrated with great pomp with the play of dhakis and Bengali music.

Dhunuchi Naach

After four fun filled days, on Dosomi , Durga Bishorjon is a special occasion. Ma Durga is bid farewell from her maternal home with sorrow and heavy hearts. Sindur Khela is a must and Ma is given a grand farewell with sweets, aarti and the blowing of conch shells .The joy's of Durga Pooja can only be enjoyed in Bengal and so I would invite all my friends who are not here, to visit Bengal and experience this at least once.

Subho Poojo !!

Misti Mukh (Bengali Desserts)

I was reading this article in the newspaper by Ratnottama Sengupta. The writer has written about
Tapan Saha who "paints" with bits of newsprint torn off The Times Of India just like, Mr Sengupta says, an Odissi danseuse recreates the Devi by assuming the stance of Mahishasur Mardini and breathes the spirit of the demon slayer in such a way that you can see the Goddess ! Suspend disbelief and you can  really see  the Goddess .

But then Tapan Saha asks why is it that we can't see the God-dess in all women who are living Durgas of today ?? He himself goes on to answer his own question that we do see Durga..... in women who are closer to the soil, like the Santhal women from Bolpur or Oraon from Jharkhand or a coquettish seductress or perhaps a sex worker..... The tribals live closest to the soil and Mrinmayi  "made of the soil" is another way of describing  Durga . Kumortuli  idol makers  use a handful of clay from the courtyard of these women of the night. More importantly the idol we worship is a human interpretation of Durga, cause we imagine her as a Bengali homemaker who comes from her husbands home in the Himalayas to visit her parents with her children Ganesh, Lakshmi, Saraswati and Kartik. 

What's Durga Pooja without the Misti Mukh ?? 

For those looking for good food and easy convenient recipes, this is it....

Do try out these two that we will make during the puja at our place.....

Ranga Aloor Puli :

Ingredients :

Sweet Potato (Ranga Aloo) -1 kg

Coconut,grated -1

Date jaggery (Khejur Gur) -1 cup

Sugar -3 cups

Desi ghee/vanaspati/refined oil -for frying

Sodi-bi-carb -1 pinch

 Refined Flour (Maida) -a little(2 tbsp or so)

Method:

Boil the Sweet Potato ( ranga aloo) but do not boil so much that it becomes mushy.

Peel and mash well with maida and sodi-bi-carb to make a dough. Keep aside.

In 3 cups of sugar add 1 1/2 cups of water to make a thick syrup.

Take the grated coconut and in a wok with the gur and stir till both mix well to make a  filling.

Now divide the dough into equal parts and in each ball put the filling and seal carefully.

Heat the oil or ghee for frying on high flame. Then take the wok off the flame and put a few balls to fry. Do not put too many to fry at the same time or they will stick to each other. When red remove to a dish.

Put the balls immediately into the syrup. Keep immersed for 2-3 hours before serving.

Chirer  Puli Pithe  :

Ingredients:

 Puffed Rice (Chire) -125 grams

 Cottage Cheese (Chana) -125 grams

 Refined Flour (Maida ) -1tsp

Desi Ghee -for frying

Sugar -500 grams

Water -2 cups

Filling :

Misri/nokuldana

Khoya,grated - 100 grams 

Green Cardamom ,powdered -1/2 tsp

Method :

Make a thick syrup by stirring water and sugar. Add 1 tsp milk or 1 tsp lime juice to remove impurities from the syrup.

Wash the puffed rice and soak for an hour. Squeeze out all water. Grated the  cottage cheese (chana )and mix the flour with it.

Mash the soaked puffed rice  and mix with the chana -maida mix.

Make equal ball out of the mix and put a little  filling in each. Do not stuff too much filling.

Heat the ghee for frying and fry each golden on low flame till crispy.

Cool the syrup a little and immerse the puli in it . Soak for two hours.

Tip : 1 ) First fry one ball and see . If the puli breaks add more flour to the dough.

        2 ) If neither Misri or Nokuldana is available to you then put sugar instead in the filling .

Phul Kofir Dalna( Bengali Cauliflower Curry)

The festive season welcomes the first cauliflower. Though the vegetable is now available all through the year in kolkata, it tastes much better when there's a mild chill in the air.

Ingredients :

Cauliflower (Phul Kofi  )                                                  1 large

Potato   (Alu )                                                                   4 ,medium

Tomato Grated                                                                  1 large

Bay Leaf   (Tej Patta )                                                       2

Cumin Seeds                                                                      1/4 tsp

Green Chilly (Kacha Lonka)                                             4

Red Chilly Paste  (lal lonka bata)                                      1 tsp

Turmeric Powder (Holud Guro )                                       1/2 tsp

Salt (noon )                                                                         As per taste

Sugar (Chini )                                                                     1 tsp

Cumin Powder ( Jeere Guro )                                             2 tsp

Coriander Seeds (Dhone Guro )                                         2 tsp

Mustard Oil (Sorser Tel)                                                     4-6 tbsp

Garam Masala Powder                                                        1/2 tsp
 Clarified Butter (Ghee)                                                        1 tsp

Method :

Chop the cauliflower into small flowerets and immerse for 5 minutes in hot water. This helps remove insects and pesticides if any.  

Chop the potatoes into small pieces. 

Heat the mustard oil in a wok and lightly fry the florets golden. Keep aside.

Soak 4-5 dry red chilly's in warm water after remove the seeds . Grind to paste.

Grate the tomato and keep aside.

Heat the mustard  oil and fry the potatoes. Then add the Bay Leaf and whole cumin seeds. Stir a bit.

 Add red chilly paste, Turmeric powder, salt, sugar, cumin powder, coriander powder . Stir and fry the masala well.

Then add the grated tomato and fry well till oil separates.

Add some water and cover and cook till the potatoes are soft.

Remove cover after a while and add the cauliflower flowerets .Cover and let cook on low flame.

When the potato and cauliflower are soft and the gravy reduced and thick,turn the flame off.

 Add the slit green chilly and ghee. 

Transfer to a serving bowl and serve.

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