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Bhuna Mangsho / Bhuna Mutton – Eid Special Mutton Recipe

Bhuna Mangsho / Bhuna Mutton – Eid Special Mutton Recipe

 

 Bakra Eid is round the corner and my house is all decked up in celebration colour and mood. Mr. Husband is super excited and thus the celebration has already started almost one week prior Eid. While many non-veg dishes are in my bucket list for […]

Street Food Style Chicken Noodles – Quick & Easy

Street Food Style Chicken Noodles – Quick & Easy

 

 I love street food and among many other dishes that the road side vendors serve, chicken noodles has always been my most favourite. I never say no to noodles, specially when it is with chicken. This always makes a great dinner option in my house […]

Sheer Khurma / Sheer Khorma – Eid Special Vermicelli Pudding

Sheer Khurma / Sheer Khorma – Eid Special Vermicelli Pudding

 

Made of milk, vermicelli, dry fruits, dates and sugar, Sheer Khurma (also called Sheer Khorma) is a thick, rich and flavourful pudding prepared in Muslim households during Ramadan or Eid. Popular in Afghanistan, Middle East and Indian subcontinent, this sweet dish is a must have in both the EidsEid ul-Fitr and Eid al-Adha. The name, Sheer Khurma, literally means ‘milk with dates’ and thus dates are must for preparing this dish. The smoothness of vermicelli mingles with the thickness of milk and the crunch of dry fruits pairs with the tenderness of dates. The sugar ofcourse brings the sweetness. The ghee enhances the flavour. This dish is love.

See Other Festival Sweet Recipes Here

For making Sheer Khurma you should be very selective while choosing the vermicelli. The vermicelli should be the thin one. The more thin and fine the vermicelli is, the more tasty your Sheer Khurma will be. I have the luck of having supreme quality Pakistani vermicelli which my sister bought for me from Singapore. I have received this gift one month back but have been storing it for Eid. Unfortunately, we were travelling at that time and thus missed the Eid celebration. Now, when we are back home, I prepared Sheer Khurma as promised to Mr. Husband. Though this is a late celebration but again, it’s better late than never. And when the appreciation came from the husband “this is the best Sheer Khurma I have ever had”, it made my day 🙂

Unlike many other Indian sweet dishes, Sheer Khurma is comparatively easy to make. Though you can make it and store in the refrigerator for a day or two, but, Sheer Khurma tastes best when it is served hot. Traditionally, this dish is served as Eid special breakfast just after the morning Namaz (prayer). In my house we often serve Sheer Khurma with Luchi (Bengali deep fried puffy bread) – a great fusion of Afghani and Bengali taste.

As a part of our late Eid celebration, today I made Sheer Khurma and this is how I made it. Hope you all will like it 🙂

Ingredients:

  • 1 litre full fat milk
  • 1 cup vermicelli
  • 1/2 tea-spoon cardamom powder
  • 3/4 cup chopped dry fruits (almond and cashew nuts)
  • 3/4 cup chopped dates
  • 2 table spoon raisin
  • 1 pinch saffron
  • 6 table-spoon sugar (adjust according to taste)
  • ghee, as required to roast the ingredients

Method:

  • Heat ghee in a pan and roast the dry fruits until aroma starts spreading out. Remove and keep aside.
  • Heat some more ghee and roast the dates and raisin until dates turn soft and raisin becomes fluffy. Remove and keep aside.
  • Now, heat some more ghee in the same pan and add vermicelli. Roast until the colour changes to brownish.
  • Add milk to the same and stir constantly on medium flame. Bring it to boil.
  • Once the milk is boiled, lower the flame. The vermicelli should start becoming thicker.
  • At this stage add roasted dry fruits, raisin and dates. Mix well.
  • Simmer and let it cook for around 10 minutes.
  • Add cardamom powder, saffron and sugar and give a quick mix.
  • Lower the flame and cook for another 5 minutes until the sugar dissolves well in the milk.
  • Turn off the flame and your Sheer Khurma is ready to be served now.

If you wish you can garnish it with some more ghee roasted dry fruits or dates or both. I love dates and thus used the same for garnishing. Serve this dish hot or chilled (if you prefer). I hope you all had an awesome Eid. May the sweetness of Sheer Khurma and the blessing of Almighty be in our lives, today and forever. Amen!

Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Eating!!!

Doi diye Alur Dom (Bengali Style Dum Alu with Yogurt) – Thakurbarir Ranna

Doi diye Alur Dom (Bengali Style Dum Alu with Yogurt) – Thakurbarir Ranna

 

 ……….উদয়দিগন্তে শঙ্খ বাজে, মোর চিত্তমাঝে চিরনূতনেরে দিল ডাক পঁচিশে বৈশাখ ।। With the advent of Pochise Baisakh, the birthday of Kobiguru Rabindranath Tagore, here I present another great recipe from the kitchen of Tagores. I take immense pleasure to add another gem to my Thakurbarir […]

Aam Pora Shorbot / Bengali Aam Panna (Bengali Style Roasted Mango Summer Cooler)

Aam Pora Shorbot / Bengali Aam Panna (Bengali Style Roasted Mango Summer Cooler)

 

 Aam Pora Shorbot is a very popular Bengali summer cooler and is made by roasting raw mango. The flavour of roasted mango mingles with the flavour of freshly chopped pudina pata (mint leaves) and creates something that is ultimate refreshing and cools you down instantly. […]

Chingri Macher Malaikari / Chingri Macher Malai Curry (Bengali Style Prawn with Coconut Milk)

Chingri Macher Malaikari / Chingri Macher Malai Curry (Bengali Style Prawn with Coconut Milk)

 

Often cooked with Golda Chingri (jumbo prawn), this malaikari or malai curry can be cooked equally well with small or medium sized prawn as well. This is a royal and rich dish with coconut milk that plays the trick. This dish is creamy and flavorful and goes fantastically well with gorom bhat (steamed rice). The mild yet rich taste of this curry happened to be the hot favourite of Britishers as well. Since the spiciness is drastically mellowed down with coconut milk, this dish does not taste as hot and spicy as any other typical Bengali dish.

See Other Prawn Recipes Here

It is said that chingri mach (prawn or shrimp) is for Ghoti (origin of West Bengal) and Ilish or Hilsha is for Bangal (origin of East Bengal). But this is not true always. I, being a hardcore Bangal, is a die-heart fan of chingri mach. I love chingri mach in any form or on any day and every day. Though, words fall short when I describe my love for Ilish mach, but, I love chingri as well.

“Malai” actually means “cream”, but, this dish does not contain any cream rather than the creamy coconut milk. It is said that this dish has its origin in Malaysia and the term “malai” is actually “malay” of Malaysia. This is a traditional dish and often cooked in Bengali weddings and festivals. Though this curry can be prepared with any type of prawn, but, the most preferred are large and medium sized prawn. Pishimoni used to add grated coconut in this curry while Maa cooks it only with coconut milk. I like Maa‘s version more and thus, I always cook it the way Maa does. Also, I have seen Maa using posto bata (poppy seed paste) and thus, I follow the same.

Today, I made this amazing dish on my sister’s demand and as usual, she loved it. You can make this curry with or without gravy. Adjust the water accordingly. I like it with gravy and thus used a little more water while making it. With that said, here’s the recipe of Chingri Macher Malaikari for you all.

Ingredients:

  • 500 gm prawn (jumbo or medium)
  • 1 cup (200 ml approx) coconut milk
  • 3 table-spoon posto bata (poppy seed paste)
  • 1 large onion, finely chopped
  • 6 green chillies, slitted from middle (adjust according to your tolerance)
  • 1 tea-spoon ginger paste
  • 1 tea-spoon garlic paste
  • 1.5 tea-spoon turmeric powder (1 + 1/2)
  • 1 tea-spoon coriander powder
  • 1 tea-spoon cumin powder
  • 1/2 tea-spoon red chilli powder (optional)
  • 1/2 tea-spoon Kashmiri red chilli powder
  • 1/2 tea-spoon garam masala powder
  • as required oil (any oil) to fry the prawns
  • 3 table-spoon mustard oil
  • 1 table-spoon ghee
  • 1.5 cup warm water
  • salt, according to taste

For Tempering:

  • 2 bay leaves
  • 1 cinnamon stick (1 inch)
  • 4 cardamom, crushed
  • 4 cloves
  • 1 javitri

Method:

  • Cut the prawns keeping the head and tail intact. However, the choice is all yours. If you want you can discard these parts.
  • Wash and rub the prawns with 1 tea-spoon turmeric powder and little salt. Marinate for 30 minutes.
  • Heat oil in a pan and fry the prawns until they turn golden yellow. Remove and keep aside.
  • Now, heat mustard oil and ghee together in a pan and temper with the ingredients mentioned in For Tempering section. Allow them to splutter.
  • Add chopped onion and sautè until it turns golden brown. (Tips: while sauteing the onion, add few pinches of salt or sugar to make it brown fast).
  • Now, add ginger-garlic paste, 1/2 tea-spoon turmeric powder, coriander powder, cumin powder, red chilli powder, Kashmiri red chilli powder and required salt. Sprinkle a little water and stir for 3 minutes on low flame or until you stop getting the raw smell of the spices.
  • Add posto bata and mix well.
  • Add warm water and cover the lid. On a medium flame, bring it to a boil.
  • Now, add the fried prawns and give a quick stir.
  • Add coconut milk and again, mix well. Cover the lid and lower the flame. On a low to medium flame, cook for 10-15 minutes or until the prawns are done properly. Do not overcook the prawns.
  • Open the lid and sprinkle garam masala powder. Turn off the flame.
  • Your Chingri Macher Malaikari is ready to be served now.

If you wish you can garnish it with 1 table-spoon fresh coconut milk just before serving. Serve this dish with piping hot rice. I have seen people eating this with roti/chapatti, though, I don’t recommend it. This goes best only with gorom bhat.

Enjoy this authentic Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy Eating!!!

 

Tetul diye Cholar Dal (Split Chickpeas with Tamarind)

Tetul diye Cholar Dal (Split Chickpeas with Tamarind)

 

 এ জগতে, হায়, সেই বেশি চায় আছে যার ভূরি ভূরি– রাজার হস্ত করে সমস্ত কাঙালের ধন চুরি। The above mentioned lines are from Rabindranath Thakur’s “দুই বিঘা জমি” (Dui Bigha Jomi). No, these lines have nothing to do with my today’s recipe. Then why these […]

Railway Mutton Curry – An Authentic Colonial Dish

Railway Mutton Curry – An Authentic Colonial Dish

 

 Introduced during the colonial period by the chefs of Indian Railway, this Anglo Indian mutton curry had been served to the first-class passengers of Indian railway at that time. Railway Mutton Curry was first served on the Blue Train which ran between Victoria Terminus and […]

Chhanar Jilapi / Bengali Style Cottage Cheese Jalebi

Chhanar Jilapi / Bengali Style Cottage Cheese Jalebi

 

On a hot summer afternoon, Maa just put a pan full of milk on the stove top to let it boil. Soon after Maa literally screamed in anguish “issh, sob dudh fete gelo…bhebechilam payesh banabo…sob dudh fete gelo” (thought of making rice pudding today but alas, the milk got curdled). This sometimes happen during summer. You just want to boil the milk and it gets curdled. Maa gets annoyed very easily when these things happen. She went on saying “dhur ajker ranna o sesh, chhana ta rekhe dei, kalke chhanar dalna baniye nebo” (I done with the day’s cooking. I will better keep the chhana today and tomorrow I will make Chhanar Dalna). Pishimoni smiled and said “chhana ta amake dao, ami bacchader jonne mishti baniye debo” (give the cheese to make, I will make sweets for the kids). Maa replied “issh tumio paro, tomar shotti dhorjo ache go” (you truly have patience).

See Other Bengali Sweet Recipes Here

Hearing of mishti (sweet), the next scene was me and my sister running after Pishimoni and poking her “chhana diye ki banabe?” (what will you prepare with the cheese). Pishimoni smiled at us and said “chhanar jilapi khabi? khele baniye debo” (will you eat chhanar jilapi? if yes, I will make it for you). We both the sisters were like “ha khabo, ha khabo…ekhoni banao” (yes yes…make now only). Pishimoni set with the cheese and started kneading it with other required ingredients and said “bhalokore dekhe shikhe nao, boro hole nije banate parbe” (see how I make it and learn properly…you can make by yourself when you grow up). Both of us set in front of her and started observing the process very minutely. Honestly speaking, we were not that much into learning, but, waiting her to finish early so that we can start gulping 😛

After that day, this sweet often used to be on our demand list whenever we used to visit Pishimoni’s place or she used to come over. We often used to finish it in one go. Maa is not that much into sweets, but, Baba used to accompany us. Time passed by and we grew up. Pishimoni is no more. I sometime make Chhanar Jilapi and whenever I do, I remember Pishimoni. She was a magician with God gifted culinary skills. Baba often say that I make better sweets than Maa and I have the traits of Pishimoni in me. Whatever I have learned from Pishimoni, I treasure everything close to my heart.

Coming to Chhanar Jilapi, this is a traditional Bengali sweet which is made of cottage cheese. This is a deep fried, melt-in-mouth cottage cheese knot that gets its sweet taste after being immersed in a runny sugar syrup. It can be served both hot and cold, though, hot is always what I prefer. With very few ingredients, this sweet tastes heavenly and is not that tough to make.

Bengali New Year aka Poila Boishakh is arriving and like many other Bengali houses, my house decked up with new decorations and my kitchen with some sweets and non vegetarian preparations. Today I made Chhanar Jilapi for some friends who came over. This is definitely going to be on my Poila Boishakh party menu as well. Here’s the recipe for you all.

Ingredients:

  • 1 litre full fat milk
  • 3 table-spoon lemon juice
  • 2 table-spoon maida (all purpose flour)
  • 1 table-spoon sooji (samolina)
  • 1/2 tea-spoon baking powder
  • 2 pinch salt
  • 1 pinch saffron soaked in 1 table-spoon warm milk
  • 2 cup sugar
  • 3.5 cup water
  • as required oil or ghee for deep frying (you can mix both in equal proportion)

Method:

Making Chhana (cottage cheese)

  • In a pan, heat the milk and bring it to boil. Turn off the flame.
  • Immediately, add lime juice and mix. You will observe that water starts separating from the fat. Your Chhana (cottage cheese) is done. Let it cool down.
  • Drain the water to get the chhana. Pour the chhana on a cotton cloth and squeeze to drain the excess water.
  • To completely drain the water away, tie the cloth and hand for atleast 1 hour.

Making Chhanae Jilapi

  • Take the chhana in a mixing bowl and knead to a soft and smooth dough.
  • Now, add maida, baking powder, sooji, salt and the saffron soaked milk. Knead the entire thing properly for 10-15 minutes to a soft and smooth dough. Once it does not stick to your hand, the dough is ready.
  • Remember, kneading is the key. The more you knead, the more soft and smooth your jilapi will be. Once
  • Cover the dough with a cloth and let it rest for 30 minutes.
  • Meanwhile, in a heavy bottom pan, heat water and add sugar. Heat it constantly in high flame until the sugar gets dissolved, water gets reduced and the syrup comes to 1 string.
  • Once the syrup is done, keep it aside and let it cool down a little bit.
  • Now, take the chhana dough and cut small balls from it. The given quantity of ingredients should give you 7-8 pieces of jilapi.
  • With the help of your palm, roll out long ropes out of the chhana balls and swirl them in circular jilapi (jalebi) pattern.
  • Now, heat oil ghee (or both mixed together) in a pan and deep fry the jilapis until they turn reddish brown.
  • Pour the hot jilapis immediately to the syrup once they are fried.
  • Soak the jilapis in syrup for atleast and hour or so. Your Chhanar Jilapi is ready to be served.

You can consume them immediately or can store them in refrigerator for 2-3 days. But, Chhanar Jilapi always tastes when served hot.

Enjoy this authentic Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy eating!

Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)

Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)

 

 Echorer Dalna or Kancha Kathaler Torkari is my summer favourite dish. Kancha Kathal (raw jackfruit) is also called “gach patha” (tree goat) in Bengali as, if cooked to perfection, the taste can actually substitute mutton. One must try it to believe it. Though, it can […]