Monday, August 31, 2015

Drumstick Potato Gravy With Poppy Seeds | Sojne Aalu Posto

After a long break again I am here with such a traditional recipe of Bengal. Its actually famous with the name of Sojne aalu Posto.  where Sojne means Drumstick and Aalu means potato and Posto means poppy seeds. If you consider its taste and value then it is very simple and healthy I can say. It does not take so much time to prepare also. This simple and lovely bengali delicacy has to be serve with warm rice and dal. Then you can relish the taste of this dish. Some people may not like drumstick but I must say in the summer season rice , dal and this veggies will give a soothing coolness to your body. It helps to reduce the hit of the body too and of course you know that poppy seeds gives you a comfort sleeping also. So friends have this recipe.

With the nutritional value of this food as it is a combination of drumstick and potato. Apart from potato which is rich in carbohydrates drumstick has some great nutritional values like it is rich in vitamin C, iron and calcium too. It works as an antioxidants . So if you take it regularly you will get lots of health benefit too.

Drumstick Potato Gravy with poppy seeds | Sojne Aalu Posto

Ingredients :

2-3 Drumsticks (Cut into finger sizes)
1 big Potato (Cut into medium size cubes)
1/2 Cup Poppy seeds (soak into warm water for 1 hr.)
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
2-3 Green chili
1/2 tsp Onion seeds
1 pinch Turmeric powder
1 pinch asafoeatida
Salt to taste
1 Green chili slited
3 tbsp Mustard oil

How To Cook :

  • Make paste of soaked poppy seeds,cumin seeds ,mustard seeds and green chili in a mixure and keep aside.
  • Heat oil in a pan.
  • Add onion seeds and asafoeatida when it starts to splutter 
  • Add potato cubes and drumstick saute for sometimes .
  • Sprinkle turmeric powder and a bit salt , cover with a lid.
  • When it becomes tender add poppy paste to it and mix well.
  • Add salt to taste and slited green chili and give a standing time to it.
  • Serve as a side dish with warm rice and dal 

Wednesday, March 11, 2015

Boneless Chicken Biriyani | Kolkata style Biriyani

Biriyani no one can bet this meal, if it is in the menu. A famous Mughal delicacy which is very familiar in the whole world. Though it has different tastes in various states and various countries. Still it gets its own identity for Traditional cuisine. You may hear about Lucknow Biriyani, Hyderabadi Biriyani, and Kolkata Biriyani by name. But if you consider the ingredients , preparation method , tastes and time for each, they are very much different too. So it can not be said that whats the origin of Biriyani. 
The word 'Biriyani' is derived from the Persian language. One of the theory is it comes from 'brinj' , which means rice and another theory , it came from the word 'beriyan' , which means fry or roast. Whatever may be origin . It is just awesome in taste and flavor I can say.
Friends I would like to share with you the recipe from kolkata one. Kolkata Biriyani , my all time favorite choice. If you look at the ingredients here , you will find some special items too like Mughalai Meetha Atar(Badsahi Scent), Rose water which are must to use in kolkata style Biriyani. Some people are liked to use Kewra water too, but i do not like to use it. My biriyani method and ingredients are very small easy,quick and less spicy too. You can easily digest it. That is why I like to have Amenia Biriyani (a famous Restaurant in Kolkata ) which is digestive and flavorful too. So friends try this biriyani recipe in house. One more thing usually in biriyani big size chicken or mutton pieces are used but for the first time I tried it with boneless chicken as it is very quick to prepare. You prepare of your choice.

Ingredients :

500 gm Basmati rice (soaked for 1/2 hour)
300 gm Boneless Chicken pcs
3 Potatoes Cuts into half
2 Bay leaves
5-6 Cloves
3 Cinnamon sticks
4-5 Green Cardamoms
1 Javitri Crust
1/2 Cup Dalda
4-5 Saffron flakes soak into 3 tbsp rose water
2-3 Drops Meetha Atar
salt to taste

To Roast and Grind :

5 Cinnamon sticks 
3 Green Cardamoms
4 Cloves
4-5 Pepper
4-5 Kabab Chini
1 Javitri 

To  Marinate chicken :

1/2 Cup Curd
2 Medium size onion (boiled & paste)
3-4 inch Ginger  (boiled & paste)
10 Garlic cloves  (boiled & paste)
4 tbsp Rose water
2 drops Meeta Atar (edible mughlai scent )
1 tsp Grinding powder

How to Cook :
  • Marinate Chicken with marinating ingredients for 1 hr.
  • Cook rice with little salt , crust javitri, bay leaves,cinnamon sticks,green cardamoms,cloves , 2 drops meetha atar, 2 tbsp Rose water to rice.
  • Spread rice to cool.
  • Heat 3 tbsp dalda in a kadai.
  • Fry potatoes with little salt and turmeric powder and keep aside.
  • Add marinated chicken and sprinkle salt and cook until done.
  • Keep aside.
  • Brush dalda in a Biriyani Handi .
  • Arrange 1/2 of the cooked chicken and fried potato in handi.
  • Spread 1/2 of the rice on the chicken .
  • Sprinkle biriyani spices on it and sprinkle little soaked saffron rose water.
  • Again arrange rest of the chicken and rice with the same methods.
  • Sprinkle 2 tbsp dalda on it.
  • Cover with a lid .
  • Keep one tawa on the gas stove.
  • Keep handi on the tawa and a heavy weight on handi.
  • Simmer the gas and cook for 20 mins.
  • Before serve shake handi a little and serve with Raita of your choice.

Monday, March 9, 2015

Lentils Fritters Curry | Matar Daler Borar Dalna

Today sharing one tasty veg lentils recipe. Lentil fritter which is very common in Bengali Kitchen. I prepare it for sometimes. To change your taste buds you should try this wonderful recipe. Its very delicious and tasty too. And more other than its preparation is very simple and non-spicy too. With plain rice it goes very well.
My mother was usually liked to prepare it in veg day. I remember, me and my sister liked to have it. Sometimes in this holi festival our dear Grandmother used to cook it and we all cousins were enjoyed a lot her preparation. I miss those days very much. When we would love to wait for grandmother's preparations. She was a great cook in vegetarian Bengali delicacy.She used very common spices in her recipe still it became a flavorful recipe with her touches. She cooked food for her Bal Gopal. After offering bhog to Bal Gopal,she distributed Prasad to us.
This is why I planned to share this beautiful recipe with you. If you prepare , You will enjoy it.
So check out this recipe here.

Ingredients :

2 Cups Bengal Gram Lentils (soak overnight)
2  tbsp Ginger
4-5 Green Chili slit
2-3 Pinch asafoetida
2 tsp Cumin Powder
1/2 tsp Red Chili Powder
1/2 tsp Onion Seeds.
1 Cup white oil
1 tsp Turmeric powder
1 tsp Garam Masala Powder (cinnamon,green cardamom, clove)
1 Bay leaf
1 Potato (cut into cube)
1 Tomato chopped
Salt to taste.

How to Cook :
  • Grind lentils (half grind)
  • Mix 1 tbsp ginger paste, asafoetida ,turmeric powder, and 2 green chili paste.
  • Heat oil in a kadai.
  • Give 2 tbsp batter to it and fry until golden color. Fry all the batter like this way. and keep aside.
  • Heat 4 tbsp oil in a pan.
  • Fry potato cubes with little turmeric powder and salt.Keep aside.
  • Add  1 pinch asafoetida powder, bay leaf and onion seeds into rest of the oil.
  • Add Green chili,tomato and 1 tbsp ginger paste fry. 
  • Add mix of cumin powder,red chili powder,turmeric powder paste.
  • Add l cup water to it,simmer the gas.
  • Add potato.
  • Adjust salt.
  • Add lentils fritters and garam masala powder.
  • Serve immediately with plain rice.

Monday, March 2, 2015

Ayer Fish Curry | Aar Macher Jhol

Hello friends one more favorite fish recipe from kitchen . This fish is very tasty to have. In my childhood, this is favorite fish . Still I am loving it. When I was in Pune I got some fresh ayer fishes in fish market. That day I bought this one and cooked for my son and myself. My husband is not very much eager to have this fish. But anyway I cannot resist myself whenever see this fishes as this is some kind of boneless. Bengalis are saying aar fish . It can be prepare with onion garlic paste too. But I like without onion garlic simple curry. I do not want anything with rice if this fish curry serves to me.My son is also fishy boy. He loves to have fish everyday. so here is the time to share one more fish recipe for you. try this quick and easy tasty recipe if you get ayer fish in your fish market and serve it with warm rice. I bet you can not resist yourself until you are not have it.

If you ask for health benefit of ayer fish. It is really good for health. It is basically a white fish which is very low in fat. And it contains some omega 3 fatty acid but at much lower level than oily fish.  so more or less its healthy for diet people.

Ayer Fish Curry

Ingredients :

4 pcs Ayer fish (cleaned and marinated with salt and turmeric powder)
1 Potato (cut into medium slice )
6 tbsp Mustard oil
1/2 tsp Onion seeds
2-3 Green Chili slited
1 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
2 tbsp Coriander Leaves chopped
Salt to taste

How to Cook :

Heat oil in a pan .
Fry potato slice with little salt and turmeric powder. Keep aside.
Fry fishes lightly, keep aside.
Now add onion seeds and green chili to it. when starts to crackle.
Simmer gas stove.
Add soaked cumin powder,red chili powder,turmeric powder and cook until oil comes out.
Add 1 cup water and salt.
Add fried fishes, fried potato and cook in simmer.
Sprinkle coriander leaves and cover ,give some standing times.
Serve with plain rice.

Thursday, February 26, 2015

Methi Dum Aaloo

After a long long day I am here with you all. Its a hectic time schedule for me, I am getting busy and busy. Not getting a single time for me . Still finding little more things , its all about cooking to share with you . A routine lifestyle is following nowadays as my son is growing up , Its my responsibility to cooperate with him all the time. As I think above all Mother has a great responsibility for her children. Taking care of him, teaching for him and explaining for him, answering for him I think its a big duty for every mother. So becoming a busy mom with your child is a great job rather than doing a job in an office. Anyways could you think that nowadays I am not cooking any more!! Never not like that Cooking is part of my Life and Blogging is my art of my Life. So whatever I cook I have taken photo of this food and keep it in a folder with care and love. Now this is the time to share with you my passion of cooking again. Hope you will enjoy it .

Today sharing one top most hit recipe of Dum aaloo. I think various kind of dum aaloo recipe you have tasted ever, but if you have not tried Methi dum aaloo recipe with plain paratha. So lets try this one. It is actually very easy and quick , mouth watering recipe. Simplest with its ingredients. So lets check out this recipe.

Methi Dum Aaloo

Recipe By : Nabanita Das
Preparation Time : 30 mins.
Cooking Time : 10 mins.
Serves : 4

Ingredients :

1 kg Small potatoes (Boiled and peeled)
2 Medium Onion.
1 Big Tomato.
2 inch ginger.
5-6 cloves garlic pods.
2 tbsp Tamarind juice.
1 handful dried fenugreek leaves
2 tsp Coriander powder.
1 tsp Cumin powder.
1 tsp turmeric powder.
1/2 tsp red chili powder.
6-7 Fenugreek seeds
5 tbsp oil
Salt to taste

How to Cook :

  • Blanch onion,tomato,garlic and ginger and make a paste of it.
  • Marinate boiled potato with this paste, tamarind juice , dried fenugreek leaves and all other dry spices for 15 mins.
  • Heat oil in a kadai. Add fenugreek seeds to it. 
  • Add marinated potatoes and cook until ready .
  • Add salt to taste.
  • Add little warm water if needed.
  • Serve immediately with plain paratha or poori. 

Wednesday, May 14, 2014

Sorshe Chingri | Prawn In Mustard sauce (Tawa Method)

Good Evening Friends !  Here is time to share one more traditional Bengali recipe of prawn or shrimp. Who does not love prawn? I think everyone. Kids are always happy to have prawn too. And Bengalis are all time food lovers. So in their food list prawn plays an important role too. You will laugh to here that prawn signifies one specific culture of Bengalis. "Ghoti" means the water pot , it is called to them who were living in west Bengal before the partition of Bengal. So earlier when any football match has been occurred with East Bengal , ghotis were present with there prawn symbol and East Bengalis were presents with the symbol of Hilsha Fish. Can you believe ? Yes its true. But It is just historic, now we all are same .

Anyway lets start about the prawn recipe. It is really a tempting , easy fish recipe I ever like. It has two directions to prepare. One is called Chingri Bhape and another one the simple kadai or tawa method.
In Bhape method it has to be keep in a tifin carrier with lid and steam into pressure cooker. But today sharing the simple one, follow the instruction exactly how to make it...Hope you will love it with Plain rice or Jeera rice. A typical Bengali food from my kitchen.

Sorshe Chingri / Prawn In mustard sauce

Recipe By : Nabanita Das
Preparation Time : 10 mins
Cooking Time : 10 mins
Serve : 4

Ingredients :

250 grms Prawns (devein and marinate with little salt and turmeric powder)
3 tbsp Mustard powder (readymade or mustard seeds paste)
1 tsp Jeera powder
1/2 tsp Red Chili Powder
2-3 Green chili Slit
1/2 tsp Onion seeds
4 tbsp Mustard oils
salt to taste
1/2 tsp Turmeric Powder

Cooking Method :

Make a paste of mustard powder,turmeric powder,red chili powder,jeera powder.
Heat 2 tbsp oil in a tawa fry marinated prawns little.
Now add one tbsp oil again to it .
Add green chili and onion seeds , when starts to splutter
Add the paste and shimmer the gas.
Wait until oils comes out then add fried prawns / shrimps and salt.
Cover for 1 mins.
And lastly add 1 tbsp raw mustard oil to it and cover again.
Serve with warm plain rice or Jeera rice.

Tuesday, May 13, 2014

Chole Masala | Spicy Bengal Gram

Chole masala here I am telling about the small size chole or bengal gram only. I think you all are known about this healthy bean. It is easily available in any shop or market. And many more about this , it can be consumed in many ways... You can take everyday after soaking into water . This gives much more energy to your body. Now with this bean if you are making any dish of course it will be a great nutritious dish for your family too. The children who are not eating raw bengal gram, they must be taken if you are serving like a vegetable dish to them. So try this simple healthy recipe with chapathi/roti or rice.

In a brief description about nutrition it is a good source of Folate which is very important for pregnant women too. As well as it has a very high level of iron . Its very good for any diabetic patients too. It has protein,calcium and Vitamin A too. So in over all it is a healthy beans for everyday life.

Chole Masala

Recipe By : Nabanita Das
Preparation Time : 10 mins
Cooking Time : 15 mins.
Serves : 2

Ingredients :

2 Cups Bengal (Gram small sized, soaked into water)
2 Medium Onion finely chopped
2 Tomato grated
2 tbsp garlic paste
1 tbsp Jeera powder
2 tbsp Coriander powder
1 tsp turmeric powder
1 tsp red chili powder
2 tbsp roasted jeera powder
1 tsp dry mango powder
1 Small sized lemon
4 tbsp coriander leaves
4 tbsp oil
salt to taste

Cooking Direction :

Heat oil in a pressure cooker.
Add onion ,fry until clear.
Add garlic paste and saute a little.
Add grated tomato,jeera powder,coriander powder,dry mango powder,red chili powder and saute until oil comes out.
Now add soaked bengal gram and cook for two minutes.
Adjust salt and mix little warm water to it.
Cover with pressure cooker lid and cook up to 7 whistles.
Do not open until steam gone.
Before serving add roasted cumin powder,lemon juice and coriander leaves.
Serve with roti or rice.

Friday, May 9, 2014

Chanar Dalna | Paneer Curry (Homemade)

Chanar Dalna is one of favorite recipe.I think you are not getting properly that what is Chana? Here Chana means nothing the homemade paneer only. How you are making paneer at home that is exactly. In previous Bengal we did not have  chances to buy paneer/cottage cheese from market. So homemade chana/paneer was the only way to make this traditional dish.Still there is tradition to have this delicacy in some auspicious occasions in Bengal. But it is almost different from the market bought , looks wise , taste wise too. Healthy and tasty combination of vegetarian recipe which you ever get in one recipe. So try this tempting dish .

As per nutritional value homemade paneer is more beneficial than market bought as it is more hygienic too.
It is good source of Protein,Vitamin B12, Calcium and Vitamin D too.

Chanar Dalna | Homemade Paneer Gravy
Recipe By : Nabanita Das
Preparation Time : 10 mins
Cooking Time : 20 mins
Serve : 2

Ingredients : 

To make Chana/Paneer Balls  :

2 Cups Homemade Paneer (Made from 1.5 ltr milk + 1 lemon)
1/2 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Cinnamon Powder
3/4 tsp cardamom powder
1 pinch Turmeric powder
1/2 tsp Red Chili Powder
2 tbsp Maida/flour
Salt to taste
1/2 tsp Sugar

To make Dalna/Gravy :

1 Cup Potato Cube
2 Tomato grated
1 tsp Ginger grated
1 Bay leaf
1 tsp Jeera powder/ Cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red Chili Powder
1/2 tsp Garam masala powder(cinnamon powder,green cardamom powder)
Salt to taste
Oil for frying + Gravy

Cooking Direction :

Take one bowl mix all the ingredients of paneer balls and prepare 4 balls out of these paneer.
Heat oil in frying pan.
Fry them until light brown.
Keep aside.
Fry potato cubes with little salt and turmeric powder.
keep aside.

Now put 2 tbsp oil a kadai or rest of the oil ,add bay leaf.
Add grated ginger and tomato saute a little.
Add rest of the dry masala and cook until oils come out.
Now add little water to it and bring it to boils .
Add fried potato and paneer balls .
Switch off the flames.
Serve with plain rice.

Thursday, May 8, 2014

Laau er Ghanto | Lau ki Sabji | Bottle Gourd Curry (Dry)

One more traditional Bengali recipe which was missing in my cooking blog. A typical famous Bengali dish which is very common in each of our Bengali house as the season is summer. Why season ? Nothing actually , bottle gourd vegetable is like a very cool one in summer season, so it is very perfect recipe for the summer season. This recipe represents simple, light and healthy too. If you are serving a traditional thali for bengali then you can choose it with typical Bengali moong dal and fishes which you like. And you will rock for the dish. And I believe sometimes eating light is also healthy too.

By the way it is very simple and easy recipe too. if you ask about nutritional value of bottle gourd then it has enough source of vitamin C and Zinc. Cholesterol and Fat free vegetable it is actually. Good source of Calcium. So try this recipe and serve with plain rice and dal.

Bottle Gourd Curry | Laau er Ghanto

Recipe By : Nabanita Das
Preparation time : 10 mins
Cooking time : 20 mins.
Serves : 2 - 3

Ingredients :

1 medium size Bottle Gourd / Laau Chopped (small sized)
4 Green Chili Slit
1 tsp Cumin seed/ Sada jeera
1/2 tsp Onion seeds/ Kalo Jeera
3/4 tsp fenugreek seeds/ Methi dana
1 or 2 Bay leaf
1/2 tsp Jeera powder
1 pinch Turmeric powder
Salt to taste
1/2 tsp Sugar
1 Handful coriander leaves (Finely chopped)
1 Cup Bori (Urad dal Bori) Fried and Crushed
2 tbsp Oil

Cooking Direction :

Heat Oil in a Kadai.
Add cumin seeds,onion seeds,methi seeds, and bay leaves.
When started to splutter , add chopped bottle gourd .
Add little salt and turmeric powder and mix well.
Cover and cook until become soft .
Add cumin/jeera powder and mix well.
When cooked adjust salt and sugar.
Sprinkle chopped coriander leaves,green chili and Bori on it.
Serve with plain rice and dal.

Wednesday, May 7, 2014

Chirer Polau | Poha

Friends I know I am very irregular . Do not know why it is happening with me,not getting enough time to write for my blog. Can not share more and more recipes with you as I did earlier.Cannot communicate with you too. I miss those days. Still trying to get involve with my lovely work , with my happiness.
Anyway, here I am again with another snack recipe which is called Poha basically but in Bengal we call it Chirer Polau. Chire means rice flakes and Polau/Pulao means a mixture with vegetables and masala. But sill it is a light snack which is healthy too. My recipe represents the Bengali version with little change. I hope if you follow my way you will love it. So try once as I prepare.
Its very simple. I added vegetables whatever I had in my pantry. So you have also a choice about vegetables.

To some extent its nutrition value is higher too. Rice flakes carries a large amount of calcium,carbohydrates, and protein. It has good quantity of iron. So it can prevent iron deficiency. And after adding vegetables and peanuts more vitamin and minerals are available from this recipe too. More and more it is quick breakfast option in healthy categories.

Chirer Polau / Poha
Recipe By : Nabanita Das
Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 2

Ingredients :

2 Cups Rice Flakes / Chire (cleaned,sieved and marinate with little sugar)
1/2 Cup Carrots chopped thin sliced
1/2 Cup Beans chopped
1/2 Cup Potato Cubed small
1/2 Cup Green Peas (soaked in hot water)
2 Green chili finely chopped
1 Onion finely chopped
1 inch Ginger grated
2 tsp Coriander leaves finely chopped
3/4 th garam masala powder (cinnamon,green cardamom,cloves)
1 Bay leaf
1/2 Cup peanuts fried in oil
1/2 tsp lemon juice
pinch of turmeric powder
salt to taste
sugar to taste
4 tbsp white oil
1/2 tsp pure ghee

Cooking Direction :

Heat oil in a pan.
Add bay leaf .
Now add potato, carrot,beans one by one .Fry them a while and keep aside.
Then fry onion until soft add ginger and fried vegetables too.
Add turmeric powder.
Add green chili and chire or rice flakes and mix them well.
Add green peas and fried peanuts.
Add  garam masla ,ghee and salt to taste
Sprinkle lemon juice and coriander leaves.
Serve immediately.

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