Mango Custard

Mango Custard :

Ingredients :

Full Cream Milk...................................................1 litre

Custard Powder....................................................4 Tbsp

Sugar.....................................................................6-8 Tbsp (As per Taste)

Ripe Fresh Mango.................................................2,Chopped

This is a great  Indian dessert that you can make in 15 minutes. This mango custard is delicious.

You need two fresh ripe mangoes. There are a varieties of custard powders available in the markets in India,Vanilla,Strawberry,Mango etc.This powder is added to milk to get a dessert of thick consistency.

Method of preparation :

Heat full fat milk in a heavy bottomed pan. After it comes to a boil , reduce the flame and let it thicken . Keep stirring.

In a cup, take mango flavoured custard powder or vanilla flavoured custard powder as Shruti used and mix with some cold milk.

Now, add sugar to the thickened milk and mix well.

Boil well and add the custard powder. Keep stirring constantly after adding the powder so that fat doesn't form on top of the milk and also so that the bottom doesn't burn.

Garnish with chopped fresh mango pieces.

Chocolate Cake : coming up.....

Lau Patae Chingri Maach

This is a summer special, easy to cook, good to eat and also good for health.

Ingredients :

Poppy Seed (Posto) Paste                                                      5-6 tbsp

Shrimps                                                                                  500 grams

Salt                                                                                        as per taste

Mustard oil                                                                            1 tbsp

Bottle Gourd (lau)Leaves                                                       10

Aluminium Foil                                                                       as required

Lau Pata (leaf)

Method :

Grind the poppy seeds to a smooth paste with 2 green chillies.

D'vein and wash the shrimps well. Coat with salt and lemon juice and keep aside for 5 minutes.

Take a large size gourd leaf(lau pata)and spread a little mustard oil on it. In a bowl mix salt, mustard oil and  the poppy seed paste(posto bata)  to the shrimps. Coat the shrimps well with the poppy paste mix.
Now place  a little of the mix with the shrimps on separate leaves and wrap the leaves.
Place the leaves on aluminium foils and fold to make parcels.

Put the aluminium foil parcels into a steamer and steam for 10 minutes.

Serve hot with plain rice.

Tip : you are supposed to eat the lau pata with the filling.

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Kaanch Kolar Dum

Kaach Kolar Dum is a dry curry. Kaanch kola meaning Raw banana  is used in a curry with potatoes. Its a traditional Bengali recipe and cooked in all Bengali homes. 

 We Bengali's use each and every part of the banana tree in our daily life.

The banana leaves are used to wrap fish fillets and spices together in a parcel to make a steamed dish called "Paturi" , The stem is used to make a dry dish called "Thorer Ghonto", The flower is made into a dry curry called "Mochar Ghonto" and raw banana is used to make this curry called "Kaanch Kolar Dalna" and the banana peel.....yes...the peel into a delicious dish called "Kaanch kolar khosha Bata".

Now being a "Bangal" by birth (though I have never been to Bangaladesh ) and married to a "Ghoti" I have eaten the Kaanchkolar Khasha Bata made by my Ma.

Though, Mr Hubby would not so much as even touch these vegetarian dishes earlier when he was in his twenties and thirties, now a days he prefers quite a few of the so called Bangal dishes. My Ma-in law,

though she came from a Bangal family, was completely dominated by her m-in law who was a Ghoti. 

So could never prepare any of the dishes she had eaten at her parents place.

Bangal are people originally from Bangladesh and Ghoti is the term used for people of West Bengal.

It has always been accepted that "Bangal's" are extremely good cooks. It used to be earlier said that, A Ghoti should  always choose a Bangal as daughter-in-law cause she will cook well and  keep all happy, where as a  Bangal should always choose a Ghoti  as her groom cause he would love to eat all that his Bangal wife cooked for him.

Raw Banana(Kaanch Kola)......................................................2

Potato(Aloo)............................................................................2,medium

Bay Leaf(Tej Pata)...................................................................2

Cloves(Lobongo)......................................................................1

Cinnamon Stick(Darchini).........................................................1 tiny piece

Green Cardamom(Choto Elach)................................................2

Green Chilly Paste (Kaancha lonka Bata)...................................1 tsp

Refined Oil(Sada Tel)................................................................3-4 tbsp

Tomato Paste (Tomato Bata).....................................................2 tbsp

Ginger Paste..............................................................................1 tsp

Onion paste(Peyaj Bata)............................................................2 tbsp

Cumin Paste(Jeere Bata)............................................................2 tsp

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

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

Sugar (Chini).............................................................................1 tsp or as per taste

Desi Ghee..................................................................................1 tsp

                               
Peel and Cut the  Raw bananas into medium size cubes. Also make similar size cubes of the potatoes.

Grind the Garam Masala (clove,cinnamon and cardamoms) to paste using just a drop or two of water. Also grind the onion,green chilly, tomato,ginger and  cumin seeds tp fine pastes. We in Kolkata grind cumin seeds to make fresh paste but if you cant, use powdered cumin instead.
 

Kaanch Kolar Dum

                     

 Heat 2 tbsp refined oil in a Wok (Kadhai) and fry the Kaanch Kola till golden and remove to a dish. Mind you ...keep the flame on sim and take time. Also fry the Potato cubes in the same oil. Remove.

After that is done, in  the same oil add more oil and Bay leaves and then Onion paste. Saute till the raw smell is no more. Then add the Tomato paste and again fry till its raw smell goes. Next add Green chilly paste and Ginger paste.

Fry some more before you add the Cumin paste. Fry . Next add Turmeric powder, Garam Masala paste, Salt and Sugar .

Add  the fried banana and potato pieces and some water  and cook covered for five minutes till soft.

This dish isn't a soupy curry so there is no need to add a lot of water to the dish.

Add the desi ghee  in the very end but that is optional.

Serve Kaanch Kalar Dum hot with Chapati or rice.

         

Bengali Everyday Dals

Just as Bhaat (Rice) is important in the everyday Bengali  menu, so is Dal. A Bengali just cant do without dal. It is said that the practise of preparing dal in the Bengali kitchen started  as early as the Aryan period. Dal gives the same amount of protein as any non -vegetarian item would but at half or even less price. Preparing any type of Dal is very easy and so it has an important place in Bengali cuisine.

Various types and varieties of Dal are easily prepared and served with rice and roti in the kitchens of a Bengali family. I am mentioning a few of the commonly prepared ones here for you.

1.Bhaja Moong er Dal with Peas, Cauliflower & Potato

Moong Dal                                         250 grams

Cauliflower                                         1,small size

Peas                                                    1 cup,shelled

Ginger Paste                                        1/2 tbsp

Cumin Paste                                        1/2 tbsp

Salt                                                      As  per taste

Turmeric                                              A pinch

Sugar                                                   As per taste

Cumin Seeds                                        1/2 tsp

Bay Leaf                                               2

Dry Red Chilly                                      2

Mustard Oil/Refined oil                         1 tbsp

Garam Masala Powder                           A pinch

Method:

Roast the dal till golden on low flame. keep stirring on low flame till done. Remove and wash well under running water.

Chop the cauliflower and potato into small pieces and shell the peas.

Pressure cook the dal with  cauliflower, potato, peas, salt, turmeric, cumin paste and ginger paste.

When all are soft, remove from flame and cool.

Heat oil in a pan and when it heats up, add the bay leaves, cumin seeds, dry red chilly, sugar and the dal.

When the dal thickens, add a pinch of  garam masala powder and turn the flame off.

Serve hot with rice.

2.Kolai er Dal 

Ingredients:

Kolai  dal                                                            200 grams

Ada (Ginger) Paste                                               1/2 tbsp

Mouri(Fennel) Paste                                             1/2 tbsp

Hing(Asafoetida)                                                  A pinch

Bay Leaves                                                          2

Salt                                                                     As per taste

Dry Red Chilly                                                     2

Sugar                                                                   2 tsp

Mustard oil?Refined oil                                          1 tbsp

Ghee                                                                    1tsp                                            

Method:

Boil the dal with 4 cups of water.

When the dal is almost done, add the ginger and fennel paste and let it boil till soft. No turmeric powder is required in this dish, but add salt and sugar. Blend the dal well.

Heat ghee in a wok and add the asafotida(hing powder). When  good smell comes, add bay leaves, dry red chilly and the dal.

This dal is had cold not hot. Also the dal is not too thick but watery.

Add a teaspoon of ghee.

There is another way i cook this dal. 

After the dal is cooked soft, Heat refined oil and add chopped garlic and dry red chilly. Then add the dal to the mix and let it come to a boil.

Tip:

If you dry roast the dal then it wont be slurry when cooked.

3.Paanchmesali Dal

Ingredients :

Cholar dal                                                1 cup

Moong Dal                                              1 cup

Kolai Dal                                                 1 cup

Musur dal                                                1 cup

Matar Dal                                                1cup

Onion                                                       2 pcs, chopped finely

Ginger Paste                                            ½ tbsp

Chilly Powder                                          1tbsp

Refined/Mustard Oil                                2 tbsp

Cumin Seeds                                             ½ tsp

Dry Red Chilly                                          2 pcs

Salt                                                            As per taste

Turmeric                                                   As required

Sugar                                                         1 tsp

Green Chilly                                              2 pcs, slit

Method:

Soak the dals separately for a minimum hours. Mix all and pressure cook with salt and turmeric.

Heat oil in a wok and add dry chillies and cumin seeds. Stir a bit and then add the onion.  Saute well. Add red chilly powder, sugar, green chilly and the dal. Add ginger paste and mix well. When the dal is thick turn the flame off and dish out. 

You can garnish with chopped spring onion as I did and serve with chutney and paratha.

4.Dal Fry

Ingredients:

Eggs                                                  4, beaten

Onion                                                2, sliced

Tomato                                              2, chopped fine

Turmeric Powder                                ¼ tsp

Salt                                                    As per taste

Masoor Dal                                         200 grams

Dry Red Chilly                                   2

Mustard /Refined Oil                          2 tbsp

Cumin Seeds                                      ½ tsp

Method:

Beat the eggs with a pinch of salt in a bowl and keep aside.

Pressure cook the dal with a little salt and turmeric powder. Cool and open the lid.

Heat 2 tablespoon of oil in a wok and slightly sauté the dry red chilly and cumin seeds.Then add the tomato and onion slices and sauté till golden.

Add the beaten eggs and stir cook very well. Add the soft and mushy cooked dal and mix. Stir cook the dal is absolutely dry and mixed well with the dal.

Serve with chapatti or paratha. I like this preparation to be thick and not have too much gravy.You decide how you like it, by cooking it in your kitchen.

5.Sambar Dal

Ingredients:

Arhar Dal                                                    1 cup

Potato                                                          2,small

Onion                                                          2,medium

Brinjal                                                         2,small

Drum Sticks(Sojne data)                             2

Red Ripe Tomtoes                                       250 grams

Grated coconut (optional)                            1/2 coconut

Jaggary                                                        A little

Green Chilly                                                4,slit

Lemon                                                         1

Sambar Masala                                            1tbsp

Coriander leaves (Optional)                        1tbsp

Salt&Turmeric                                            As per taste

Refined Oil                                                  1 tbsp 

For Tempering:

Mustard Seeds                                              1/2 tsp 

Curry Leaves                                                1tbsp

Refined Oil                                                   2 tbsp

Method:

Grate the coconut.

Chop the tomato into small small pieces.

Chop the onion into pieces and all the other vegetables into medium size pieces.

Heat 1 tbsp oil add  the potato, brinjal and drum sticks and saute them.

Boil the dal till soft and mushy.

Add 5 cups of water, salt, turmeric, chopped onions, tomato and slit green chilly.

Next add the vegetables.

You have to now lower the flame and let the dal soften and become thick in consistency. Keep for 15minutes. Add the jaggery, 1 tbsp sambar masala, juice of a lemon and mix.

Heat2 tsp refined oil and add mustard seeds and curry  leaves.

Mix in the dal with vegetables.

Sambar is ready to be served. You may add chopped coriander leaves and grated coconut if you like.     

6.Peyaj & Tomato diye Moosur er Dal  

                                                                                   

Ingredients:

Moosur dal                                                    200 grams

Salt& Turmeric                                              As required

Onion                                                            1, medium size

Tomato                                                          1, medium size

Nigella Seeds( Kalo Jeere)                                1/4 tsp

Dry Red Chilly                                                2

Refined/Mustard Oil                                        1 tbsp
Sugar                                                             1 tsp
Green Chilly                                                   2,slit

Method:

Slice the onion fine and chop the tomato into pieces.

Add water, salt and turmeric and pressure cook the dal. When the dal  is soft, blend.

Heat  oil in a wok. Add dry red chilly and nigella seeds and the onions. Stir cook till the onions become transparent. Add the tomato and sauté well. Add the sugar and slit green chillies.Then add the mushy dal and mix and its ready to serve.

7.Bhaja Moong er Dal

Ingredients:

Moong Dal                                           200 grams

Cumin Paste                                          1 tbsp

Ginger Paste                                          1/2 tbsp

Salt                                                       as per taste

Turmeric                                               just a pinch

Sugar                                                    1 1/2 tsp

Green Chilly                                          4,slit

Mustard / Refined oil                             2 tbsp

Bay Leaf                                               2

Dry Red Chilly                                      2

Cumin seeds                                         1/4 tsp

Garam masala powder                           a pinch

Method:

Dry Roast the lentil till golden on low flame, stirring all the while till done.

Wash well under running water.

Pressure cook with cumin paste, ginger paste, salt and a pinch of turmeric till the dal is soft.

Heat  oil in a pan and add the bay leaves, dry red chillies, cumin seeds and slit green chillies.

Stir a bit and add the boiled soft dal. Add sugar.

When the dal thickens add a pinch of garam masala powder and turn the flame off.

Serve Hot.

Paanch Mesali Chachari (Kathal Bichi Diye)

Saak chachari or Indian hotch-potch curry or  just called ghet, is an everyday item in the menu of a Bengali home in Kolkata. Usually whatever is available ......vegetable peel, leaves, stem, fish parts or fish head, vegetables otherwise disliked by majority of family members , are used to prepare this very tasty dish. Chachari is made both vegetarian as well as non-vegetarian.

In the vegetarian type of chachari, paanch mesali chachari, matar dal er chachari, bati chachari, seem(broad beens) chachari, kumro (pumpkin) chachari  are a few.

Here i have used jackfruit seeds in this chachari along with vegetables.

Fresh ripe jackfruit (paka khathal er bichi) seeds are removed,washed and dried well. When dried for 2-3 days the outer cover starts to dry.Then the outer cover  has to peeled off and the seeds inside are steamed in a pressure cooker till soft. Chop the soft seeds and use.

Ripe Jack fruit

Jack Fruit Seeds

Ingredients :

Ripe Pumpkin                                                             100 grams,peeled& chopped

Potato                                                                         2 medium,peeled & chopped

Potol ( pointed gourd)                                                 4,peeled &chopped

Brinjal(eggplant)                                                          2 small,chopped

Jackfriut Seeds                                                            a hand full,steamed and chopped

Bay Leaves                                                                 2

Dry Red chilly                                                             2

Nigella seeds /kalo jeere                                              1 -2 pinch

Fenugreek seeds (methi dana)                                      1-2 pinch

Turmeric Powder                                                         1/4 tsp

Green Chilly Paste                                                       1/2 tsp

Salt                                                                             as per taste

Sugar                                                                          2 tsp

Mustard Oil                                                                2 tbsp

Whole Green Chilly                                                     4                                                   

 Mustard Paste                                                            1 tsp

Jack Fruit Seeds outer skin removed

Method of Preparation :

Heat the mustard oil and put bay leaves, dry red chilly and fenugreek-nigella seeds. Saute a bit and add all the vegetables that you have chopped into medium size pieces. Fry well.

Add the salt , turmeric powder, and green chilly paste. 

Add a dash of water and then put a lid and let cook on low flame for the vegetables to soften.

When the vegetables soften add the sugar. 

Add the slit green chillies and mustard paste and mix well.

Add the  chopped jackfruit seeds and mix.

This dish is dry type and does not have a gravy but it is still eaten with rice in Bengal.It is on the sweeter side and not spicy but you feel free to make it as you prefer.

Sabudana Pulao

Sabudana Pulao

This is what my mother in law prepared yesterday evening for Neel Shosti. The north Indian preparation is a bit different from the south Indian one.

What we prepare is what my in laws always prepared and my family loves.  I serve it not at breakfast but on festivals , at dinner time and the whole family has it ,even those not fasting.

Sabudana Khichuri

Ingredients :

Sago (Sabudana).......................2 cups
Peas.........................................1/2 cup
Potato......................................2,medium,chopped small
Chilly.......................................3-4,chopped
Ginger......................................2-2 1/2 tbsp,chopped
Bay Leaf..................................2
Lemon Juice............................1 tbsp
Whole Cumin. Seeds................1/2 tsp
Fresh Coconut.........................1 tbsp, chopped
Salt...........................................as per
Sugar........................................1 tsp
Pure Ghee.................................2 tbsp

Garnish :

Finely Chopped Fresh Coriander.............................2 tbsp
Coarsely Crushed roasted peanuts......................  ...1 tbsp

Preparation :

Soak the sago (Sabudana) pearls whole 5-6 hrs before preparation time. Drain the water but don't dry it too much.

Method :

Heat the Ghee in a pan. 

Add the Bay Leaves, Cumin Seeds and let them crackle.

When they crackle add the  chopped Green Chillies and chopped  Ginger. Stir a bit and add the Potatoes. Stir fry the potatoes a bit and then cover and cook till the pieces are soft.

Add the Sago, Salt, Sugar, Chopped Coconut and Peas mix.

Cook covered til the sago is soft and transparent. Keep stirring to avoid the sago from sticking.

Sprinkle the lemon juice, crushed peanuts and chopped coriander and serve hot.

I serve coconut chutney with this snack.

(The Chillies I used were red.Used it to add a little colour)

Bhetki macher Jhol

Bhetki Maacher Jhol

Bhetki Maacher Jhol

Ingredients:

Small Size Bhetki Fish...........................................................1, cut into two pieces

Potato.(Aloo)........................................................................1,cut lengthwise into 6 pieces

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

Green Chilly(Kancha Lanka Chera).......................................4-6,slit

Bay Leaf(.Tej Pata)...............................................................2

Cumin Seeds(Jeere gota).......................................................1 pinch

Green Chilly Paste.(Kancha Lanka Bata)................................1 tsp

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

Cumin Powder(Jeere Guro)....................................................1 tsp

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

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

Mustard Oil(Sorsher Tel)............................................................6 tbsp

You can add vegetables like wax gourd (Potol) pieces and also lentil dumplings (Bori) to the dish. Fry them in oil and add.

Heat the mustard oil in a wok.

If using lentil dumplings (Bori/Vari) fry and remove to a dish. Add more oil if required.

When the oil is hot, add the fish pieces one by one and fry both sides lightly in medium flame and remove.

In the same oil, add bay leaves and cumin seeds. Stir a bit and then  fry the potatoes. If you are adding wax gourd, fry along with the potato.

In a bowl , mix turmeric powder, salt, chilly paste and coriander powder with a little water .

Now, mix this to the potatoes in the wok. Give all a mix.When the mix starts to boil put a lid, reduce the flame and let cook till soft.

 After about 5-7 minutes remove lid and add slit green chilly's .

Add the fish pieces.Also add 1 tsp ginger paste.

Adjust the gravy, by adding more water. When the water comes to a boil , remove the  wok and dish out.

Serve hot with plain rice. Enjoy.

Echorer Chop (Jack fruit Cutlets)

My Ma-in-law's stories often arise from topics that are discussed by the ladies (ma-in -Laws right hand and left hand ) working in the kitchen. As Anjali and Rina chatt merrily, Ma tells them about her good 

old days at Rongpur, Utterbangla (now Bangaladesh). Dadu had lots of land being the jamindar, says Ma and we visited Kurigram, a big village right next to Dorola Nodi (Dhorola ) during our summer vacations .

We lived in Bihar back then, said Ma . We had the pleasure of having fruits off the trees, like Mango, Lichu , Batabi Lebu, Nona, Kamranga, Lotkan , Kathal and many others. Dadu had planted orange trees as well but they were too sour ........never sweet, so only chaatni was made of those oranges. 

We kids slept with Boro Mashima (Eldest aunt) who was a widow. Mesho mashai  had gone to Vienna by ship for a conferrence and never returned. He died  of heart attack on the return journey. Boro Mashima had taken up all household responsibilities. As the room in the huge house was almost next to the orchard we could see some of the fruit trees from the bedroom windows. One night we saw a very strange thing, said ma.....and Anjali-Rina both were all ears....what ?? Foxes !!! said Ma. We saw some 4-5 of them climbing one on top of the other to get to ripe jackfruits. The fox on top scratched the ripe fruits down and all of them devoured the fruits and left....... Foxes too eat fruits ? exclaimed Anjali & Rina .

Mashima made jackfruit chop, said Ma . Ma makes them now. Here's how...

Chop the jackfruit into really small pieces and steam them in a pressure cooker to soften them. Remove and drain off all water . Chop 1 large onion, ginger 1 inch piece and 2-3 green chilly's really fine. Boil 2 medium size potatoes and mash well with salt to make it smooth.

Now heat 2 tbsp refined oil and fry the onions till it starts to colour ,then add the chopped ginger and green chilly and saute well. Add 1/2 tsp Turmeric, 1/4 tsp Garam Masala Powder, 1/2 tsp Red chilly Powder, 1/2 tsp Coriander Powder, Salt as per taste and 1/2 tsp sugar. Now saute well, sprinkle a dash of water if the spices are burning. Then add the jackfruit and stir fry well with the spices to mix all well. When a nice smell begins to come and the mix browns and starts to leave the sides of the pan, remove and cool the mix.

Now take the whole mashed potato mix and divide it into equal size portions. Also divide the jackfruit mix into equal size portions. Take one portion of the potato mash in your hand and make a well in the middle and fill a portion of the jackfruit mix in the well.Close to seal , so that the jackfruit filling can not come out. Now shape like a chop.Give shape with hand.To help you do use refined flour to dust your hands.

Now make chop of all the other portions. Remove to a dish.

In a bowl, Beat two Eggs. In a dish spread Breadcrumbs. Now dip the chops first in egg and then coat all over with bread crumbs. Dust off the excess bread crumbs.

Keep in the fridge for half an hour at least to set before frying.

Heat Refined Oil 1 cup in a wok and when its really hot, reduce the flame and slowly add the chops to fry them golden. Do not add too many at the same time . It will immedetely reduce the temperature of the oil and 

not fry well. Add in small batches and fry till golden and remove. 

Serve hot with Sauce or Chaatni. Sprinkle a pinch of Chaat Masala .