Aalu Posto (Potato cubes in poppyseed paste)

This recipe goes well as a side dish in main coarse of the meal, specially summer lunch.


Ingredients: 

Aalu\Potatoes(medium sized) - 5
Posto\Khuskhus\poppyseeds - 200 gm
Kacha Lanka\Green chillies - 2
Ghee\clarified butter (optional)- 1 tbsp
Sorsher tel\Murstard oil - 2 tbsp
Kalo jeeray\Kalonji\Sanouj\Nigella\Fennel\black caraway - 1/4 tsp
Turmeric powder (optional)- 1/2 tsp
Salt - to taste
Chini\sugar -1/2 tsp
Water(luke warm) - 1 cup
Water(cold)- 2 cups



Preparation:

Posto bata \ poppyseed paste:
Take a bowl. Soak posto\poppyseeds in 1/2 cup luke warm water for 10 minutes. Make a fine paste with 1 green chilli and a pinch of salt. Keep aside.

Potatoes:
Clean, peel and cut potatoes into 1/2" cubes. Soak in cold water with 1/4 tsp turmeric powder. Drain water before cooking.

Procedure:

Take a pan. On high flame, heat mustard oil until raw pungency is removed. Lower heat immediately. On reduced flame, temper kalo jeray\nigella and quickly add the potato cubes. Add 1/4 tsp turmeric powder. Stir for 2-3 minutes. Add posto bata\poppyseed paste. Stir for 1-2 minutes. Add remaining 1/2 cup luke warm water, salt, sugar and simmer on low heat until potatoes are cooked and water evaporates. Carefully stir for 2-3 minutes until potato cubes are well coated with the paste. Remove from heat. Add ghee, slit green chilli and serve hot.

Posto(khuskhus)

Kalo jeeray(Nigella)

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Bandhakopir dalna (Cabbage curry)

Ingredients:

Vegetables:
Cabbage (finely chopped) - 400 gm
Potatoes (cleaned, peeled,cut into quartets) - 2
Tomato - 1
Green Chilli(slit, De-seeded) - 2
Ginger(grated) - 1 tsp
Coriander leaves(finely chopped) - 1/4 cup

Spices:

Turmeric paste - 1tsp
Cumin paste - 1 tbsp
Cumin seeds - 1/2 tsp
Coriander powder - 1 tsp
Bay leaves - 2
Garam masala - 1/2

Oil - 2 tbsp
Butter - 2 tbsp
Salt - to taste
Sugar - to taste

Procedure:
Take a pan, add oil and fry potatoes till golden brown. Drain from oil and keep aside.

To the same pan, heat1 tbsp butter ,add bay leaves,temper cumin seeds till aroma is released. Add ginger paste, chilli paste, cumin paste, coriander paste , garam masala and turmeric paste. Keep stirring until oil is released. Add cabbage, salt, sugar, stir and cover it.Let it simmer for 3-4 minutes.Add fried potatoes and stir to mix the spices and vegetables. Place the tomato and chilli in the center and allow to simmer in low heat until cooked and water dries.Stir to blend the tomato with other ingredients. Remove from heat, add 1 tbsp ghee, chopped coriander leaves and serve hot.




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Hilsa Khichuri

Ingredients:
Basmati rice - 2 cups,
Moong Dal - 1 cup,
Hilsa fish (head portion) - 1 piece
Ginger paste - 1 tsp,
Garlic paste - 1 tsp,
Turmeric paste - 1/2 tsp,
Red chilli powder,
Onion (sliced) - 1,
Potato (thin sliced) - 1,
Bay leaf - 2
Green chilli - 2

Garam Masala  - 1/4 tsp.
Water - as required.
Salt - to taste
Sugar - to taste.

Fish Masala:
Take cleaned head portion of the fish in a bowl. Mix ginger, garlic, turmeric paste, salt and red pepper gently to coat the fish. Keep aside for 30 minutes.

Take a pan, deep-fry the fish until crispy deep brown. Add onion slices, stir until it is translucent. Add potato pieces , red chilli, salt. Remove from heat when nearly cooked. 

Rice and pulse:
Dry roast the dal until aroma is released. Allow it to cool. Give a quick rinse in cold water and drain water immediately.

Completion:
In a pan/handi, boil water. Add bay leaf, rice and dal and semi cook them. Add fish masala , green chillies, salt and sugar. Cook till rice,dal and potatoes are well cooked and reach  porridge consistency. Sprinkle garam-masala. Serve hot.





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Chicken Biriyani

Ingredients:

Basmati rice - 500 gms,
Chicken - 500 gms, 
Potatoes (half boiled, peeled, cut to half ) - 5,


Marination:

Ginger paste - 3-4 tsp,
Garlic paste - 1 tsp,
Onion paste - 1 cup,
Chilli powder - 3-5tsp (to taste),
White pepper powder - 2 tsp,
Black pepper powder- 1tsp, 
Turmeric powder - 1/2 tsp
Coriander powder- 2 tsp,
Cardamom powder - 3 tsp,
Cinnamon powder- 1 tsp,
Curd - half cup,
Salt - To taste,
Sugar(optional) - 1/2 tsp. 

Spices:
Cinnamon (1'' stick) -1
Bay leaves - 5 leaves.
Cloves - 7-8,
Cardamom - 5-6,  
Milk - 1 cup,
Ghee - 2-3 tbsp ,
Refined oil - 200 ml
Saffron  - 2-3 pinches,
Keora water - 5-6 drops,
Rose water - 5-6 drops,
Sweet atar - 4 drops,


Steps:

Marination:
Rinse chicken. In a bowl, mix chicken pieces, onion paste, ginger paste, garlic paste, curd, chilli powder, cardamom powder, cinnamon powder, coriander powder, turmeric, black pepper powder,  white pepper powder and salt.  Marinate for 1 hour.

Saffron mix:
In a pan, add milk add saffron, rose water, sweet atar, sugar and salt. Mix well and heat for 10 minutes.

Procedure:

Take a pan, heat oil , add 1 bay leaf, cinnamon stick, cloves , stir. Add the marinated chicken. Stir well till cooked. Keep aside.

Rinse rice. Take water in a handi/pan. Add cardamom, cloves, keora water , salt ,1 tsp oil and rice. Boil till rice is half cooked. Drain water.

Take a copper handi or pan. Place bay leaves at bottom, add a layer of boiled potatoes and chicken pieces in the handi, sprinkle saffron mix. Add a layer of rice, sprinkle saffron water. Repeat the process till all ingredients are layered. Cover the opening of the handi with a piece of thick white cloth and place the lid. Heat it in low flame for 30 minutes. When done, add ghee. Serve hot.




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Fried Rice

Ingredients:

Fine rice - 1 cup,
Oil -2 tbsp,
Soya sauce -1/2 tsp,
Chilli sauce - 1 tsp,
French beans(finely chopped- 1'' lengthwise) - 1/2 cup,
Carrot (1" grated length wise ) -  1/2 cup,
Cabbage (finely chopped) - 1/2 cup,
Spring Onion(grated) - 1/2 cup,
Water- 6 cups
Salt- 1 tsp/to taste
sugar(optional)-1/4 tsp




Procedure:

Stage 1 - Rice:
Rinse cleaned fine rice in cold water. Bring water to boil in a deep pan with 1 tsp salt and 1 tbsp oil. Add rinsed rice and cook till done. Drain water and rinse in cold water to stop further cooking. Keep aside.

Stage 2 - Vegetable:
Take a pan, heat 1tbsp oil. Add spring onion, stir , add carrot, french beans and stir fry until cooked minutes. Add cabbage, fry till cooked. Add soya sauce,  salt to taste, sugar and fry for 1 minute.

Stage 3 - Completion:
Mix rice and vegetables , stir slowly for 3-4 minutes. Serve hot with soya sauce and chilli sauce.






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Egg Khichuri

Ingredients:
Moong Dal -1 cup,
Rice  - 4 cups,
Tomatoes(chopped) - 2 cups,
Green chillies - 4-5,
Eggs - 4-5
Ginger paste -3/4 tsp,
Cumin seeds - 1/2 tsp,
Coriander paste- 1/2 tsp,
Turmeric - 1 tsp,
Ghee - 1/2 cup,
Salt - to taste
Sugar - to taste (optional)
Cashew(optional) - 10-12 kernels
Raisin(optional) -  1/4th cup
Lemon juice - 1 tablespoon
Water - 10 cups
 

Procedure:
Stage 1: Rice and pulse:
Dry fry Moong dal to light brown color. Allow it to cool down. Then rinse in cold water and keep aside. Rinse cleaned rice in cold water and keep aside.
In a cooker/handi pour water and bring it to a boil. Add the rinsed dal . Stir 2-3 times so that it does not stick to bottom. Add rinsed rice , cover and allow to cook.

Stage 2: Spices:
Beat the eggs in a bowl with a pinch of salt and turmeric till frothy. In a pan, add 2 tbsp of ghee. Pour the beaten eggs and make a thick omelet. When done cut to small pieces. Fry for a minute more to crisp the outer layer. Keep aside.
Pour the remaining ghee in the pan. Temper cumin seeds until aroma is released. Reduce the flame. Add ginger paste , coriander paste and stir until aroma is released. Add chopped tomatoes, sliced green chillies, salt, sugar, cashew, raisins and fry until oil is released.

Stage 3: Completion:
Open the lid of the cooker/handi and put in 3/4th of fried eggs and fried spices. Stir it well. Put the lid back on and cook until done.
Before serving add lemon juice and garnish it with remaining egg.

Uchhe/korolla patar bora (Bittergourd leaves patty)

Bora can be of various types- Deep fried, shallow fried, steamed , sundried , round, flat  and usually made with pulse or flour dough.

Today I am sharing recipe of Uchhe/korolla patar bora. It is one of the rare recipes my mother makes , which I am glad to share with you all.  It is beneficial for diabetes, treatment of alcoholism and purification of blood.

It is served as a starter with plain steamed rice to cleanse the palate.

Ingredients:
10 Uchhe/korolla pata(Bittergourd leaves), cut to stripes
2 tbsp wheat flour.
1 tsp cornflour/rice-powder.
1 tbsp coconut powder/grate
Turmeric powder - 2 pinches
salt to taste
a pinch of baking soda (optional)
water as required.
oil for shallow frying


Procedure:

Mix all ingredients thoroughly in a bowl. Add water and make a soft dough.
Make round flat patties and shallow fry on medium heat until cooked and golden brown.
Serve hot with steamed plain rice as appetizer/starter.

Khichuri

I am at my mother's place. Monsoon is here...Looking out of the window I see the rain drops on the windowpane, palm trees swaying, swollen pond. A tiny kingfisher sitting on a small branch of a mango tree and the wonderful aroma of khichuri my mother is preparing.

Khichuri is similar to paella. Vegetable crisps or Ilish bhaja are the best side dishes. Some prefer labra(mixed vegetable mash).

Ingredients:
Rice-60 gm,
Moong dal / lentil- 60gm,
Potatoes-100 gm,  cut to big chunks
Cauliflower - 100 gm, cut to big chunks
Green chili sliced -2 pc,
Jeera (Cumin seed)-1 tsp,
Jeera powder (Cumin powder)-1/2 tsp,



Turmeric powder-1 tsp,
Red chili powder -1 tsp ,
Tejpatta (Bay leaves) -2 pc, 

Oil for frying - 10 gm(2 tsp).

Sugar - 10 gm.
Salt - to taste,
Water-1 Lt.
Ghee-1 tbsp.
Preparation time : 10min
Serves: 4 persons.

Steps:
Roast Moong dal till light golden. Wash and keep aside.

Heat oil in a frying pan. Add the potatoes and cauliflower chunks. Shallow fry till golden brown. Drain oil and keep aside.
In a pan/Handi take 2 tsp oil and heat it. Sizzle the cumin seeds and bay leaf . Add the spices and rice and stir well. Add the dal, the vegetables, water and close the lid of the pan. Cook until rice and dal are soft and has a semi-solid consistency.
Pour ghee over the cooked rice ,garnish with sliced green chilies. Serve hot. 

Polao

This is a rice preparation and can be served as main course. Salads, chicken/paneer in thick gravy, fried or roasted papad (paper thin crisp bread) go along very well. It is simple to cook tasty to eat. This preparation is also suited for mothers who find it difficult to make their children eat vegetables.

Ingredients:

Basmati rice- 120gms,
Chopped carrot-200 gm,
Chopped potato-120gms,
Chopped onion-120gms,
Chopped peas-120gms,
Chopped French Beans-120gms.
Raisin , Cashew (optional )
Tejpatta / bay leaf-4 pc.,
Salt- to taste,
Cloves- 8 pcs,
Cardamom/elaichi-8 pcs,
Cumin seed / jeera-2 tsp.,
Oil-4 tsp / 20gm.
Water- Double the measure of rice.
Preparation time : 30 minutes.,
Servs: 4 person


Procedure:

Boil water in handi(or pan). Add the rice and cook in medium heat. Drain the starch and wash in cold water from further cooking. Cover and keep aside .
Warm oil in a pan. Sizzle cumin seeds and bay leaf (tej pata). Add the chopped carrots, potatoes, peas, onion, beans,raisin,cashew and fry well. Add salt according to taste. Add the cooked rice and mix well in low flame. Serve hot.

Ilish bhaja (Fried Hilsa)

Come rain and every Bengali family will make khichuri (rice,pulse and vegetable mix like paella) and Ilish bhaja . It is the best combination everyone waits to make the best of monsoon....

Ilish is an oily fish rich in essential fatty acids(omega 3 fatty acids). It is beneficial in decreasing cholesterol and insulin level and can be smoked, steamed, baked, cooked , fried... Shad fish is sometime used as an Ilish substitute.


Ingredients:
Ilish maach  / Hilsa fish- cleaned washed and cut into thin slices,
Turmeric -1 teaspoon
Salt - To taste,
Mustard oil for frying.  

Steps:
Heat oil in a pan until the raw pungency evaporates. This will make sure the oil is not raw and the fish does not stick to the bottom. I prefer non stick pan to be on the safer side. Traditional pans made of  kansha (copper alloy) are also used. Sprinkle turmeric and salt on fish slices. Deep fry in hot oil until crisp and golden brown. Drain the oil and serve hot.

Begun-Bhaja (Brinjal fry)

This dish is all time favorite of  Bengalis. It is a must in all festivals - Jamai Shoshti , Bhai Phonta , Durga pujo or any occasion. It goes best with Moog dal and rice. It can also be paired with luchi (fried bread of flour).


Ingredients: 
Brinjal-2,
Salt-to taste,
Turmeric-a pinch.
Mustard oil for frying 


Steps:
Cut brinjal into rounds or lengthwise (quartets). Soak in ice cold water for 15 minutes to remove any bitterness. Squeeze off the water. Add turmeric and salt to evenly coat the pieces. Heat mustard oil in a pan until pungency evaporates. Carefully place the brinjal pieces in the oil. If  they are cut lengthwise, place skin down first. Deep fry till tender. Drain off oil and serve hot .

Alu Bhaja (Potato Fry)

The recipe I am sharing today is liked by young and old. It goes well by itself or as a side dish with Daal-bhat (rice and pulse gravy). Children love to eat these crisps with plain fragrant rice.


Ingredients:

Potatoes-2 ,
Salt-to taste,
Turmeric-a pinch,
Green chilli / Red dry chilli- 1 (optional)
Mustard oil for frying 


Procedure:
 
Wash, clean and peel the potatoes. Slice them into thin 1 inch stripes. You can also use any commercial grater. Wash the stripes to remove extra starch and soak in ice cold water for 30 minutes. This will make them crispier. I generally keep them in the refrigerator in zip-pouches and use as required. Drain the water and sprinkle turmeric and salt to coat the stripes evenly. Heat mustard oil and add the green/red chilli . Deep fry the potato stripes till golden brown and crisp. Drain extra oil on absorbed paper and serve hot.

Kumro Phool Bhaja (Fried Pumpkin fritter)

Rain, rain rain....Monsoon is here.
Somehow, rainy days and fries always make the best combination....
Today, I am sharing age old traditional Kumro Phool Bhaja recipe. Simple yet amazingly tasty. Try it out and you will love it...



Ingredients:
20 kumro phool(pumpkin flowers).
1cup besan or chick-pea flour.
1teaspoon oil.
water to make besan paste.
1/2 teaspoon posto (poppy seeds).
1/4 teaspoon  kalojeere (kalonji),
1/2 teaspoon chili powder,
salt to taste,
oil for deep frying,
a pinch of baking soda (optional)

Steps:
Pour besan in a large bowl and add 1 teaspoon oil.
Mix thoroughly. Add water and make batter with a relatively thick consistency.
Add the posto, kalojeere and chili powder and salt and whip batter well.
Set aside for 1/2an hour.

Wash the flowers well and remove the stigma from the center. Drain off the water.
Dip the flowers in the batter and deep fry them.
Remove them until rich brown and drain extra oil on absorbed paper and serve.