Recent Posts

Mishti Kumro diye Shidol (Pumpkin with Dry Fermented Fish)

Mishti Kumro diye Shidol (Pumpkin with Dry Fermented Fish)

 

 Ask a Sylheti what is Shidol (dry fermented fish) and he/she will tell you what emotion it actually carries for them. I am a Sylheti by birth, by blood, by heart and by soul. Like many other Sylhetis, my love for Shutki (dry fish) and Shidol […]

Khirer Sandesh (Bengali Reduced Milk Fudge) – A Traditional Bengali Sweet

Khirer Sandesh (Bengali Reduced Milk Fudge) – A Traditional Bengali Sweet

 

 Homemade sandesh (fudge) is pure nostalgia. Any festival or any occasion, sandesh is a must almost in every Bengali household. We make variety of sandesh that includes narkoler sandesh (coconut fudge), chhanar sandesh (cottage cheese fudge) and khirer sandesh. Sandesh is not actually something that […]

Radhaballabhi / Radhaballavi (Bengali Style Stuffed Dal Poori)

Radhaballabhi / Radhaballavi (Bengali Style Stuffed Dal Poori)

 

The best time of the year has arrived and as a Bengali, like many other Bengalis across the world, this is my time to indulge in pet-pujo. For every Bengali, Durga Pujo is not merely associated with prayers and devotion, rather, this is a celebration of life. Buying new cloths, cleaning and decorating homes, mingling with new people, meeting friends and family, pandal-hopping, unlimited adda, song, dance and food (both veg and non-veg) – all these and many more are integral parts of Durga Pujo. All the year we wait for this one single festival and when it comes, we eat, we live, we love and then we repeat.

We cannot think of Durga Pujo without good food. Feast, feast and feast – that’s all that we do basically. We prepare all the special dishes at home and when we are out, we just go gaga over the food joints. Where the rest of the country celebrates Navratri with vegetarian food, Bengalis gulp all those chicken and mutton pieces all through the festival. But yes, there are actually few vegetarian dishes that we absolutely love to have at this time of the year. Among such dishes one that is the most tempting one is Radhaballabhi/Radhaballavi. This is a utterly delicious deep fried puffy bread (similar to Luchi) stuffed with Kalai Dal (Bengali Urad Dal) and this tastes heavenly with Niramish Alur Dom or Chanar/Cholar Dal [both the recipes are on blog, click on the names the get them]. And yes, when I say this is a vegetarian dish, what I mean is that this is an absolute Sattvic Aahar and contains no onion and garlic. Bengalis consider onion and garlic to be non-vegetarian ingredients.

Luchi has been quite common in my house during festive time. Maa never made Radhaballabhi and as kids whenever we demanded for the same she made luchi and always tried to convince us that it tastes better that Radhaballabhi. We we never convinced though 😀 To have Radhaballabhi, we always used to reach out to Pishimoni and she never disappointed us. Growing up, I learned many dishes from Pishimoni and this is one of them. At later stages, when I was big enough to enter kitchen, I made Radhaballabhi several time and as Maa had it for the first time she said “bah! tui to Pishimonir moto parish banate” (you can make this like Pishimoni). I was never a cooking-shukking kind of girl, but whenever it’s a festival or any special occasion, I was and I am – always hyperactive.

Coming to this year Durga Pujo celebration, our feast have already started from Mahalaya. Today, I thought of making Radhaballabhi for breakfast and I was quite anxious as I am making this after a long gap. But all went good and my Radhaballabhi turned out to be just perfect 🙂 Here’s the recipe for you all.

Ingredients:

  • 1 cup kalai dal (Bengali urad dal) – soak overnight and next day make a paste of the dal
  • oil, as required for deep frying

For Dough:

  • 2 cup maida (all purpose flour)
  • 1/3 portion of kalai dal paste
  • 1 teaspoon fennel seed powder (crush seeds to make powder)
  • 1/2 teaspoon cumin seed powder (crush seeds to make powder)
  • 1/2 tablespoon finely grated ginger
  • 2-3 pinch salt
  • 3 tablespoon ghee or oil
  • lukewarm water, as needed

For Stuffing:

  • 2/3 portion of kalai dal paste
  • 1 tablespoon ginger paste
  • 1 teaspoon green chilli paste
  • 1 teaspoon bhaja masla (dry roast cumin seed and dried red chilli and grind to fine powder)
  • 1/2 teaspoon fennel seed
  • 1 teaspoon sugar
  • 2 tablespoon refined oil
  • salt, according to taste

Method:

  • We will prepare the stuffing first and to do the same, heat 2 tablespoon oil in a pan and temper with fennel seed, ginger paste and chilli paste. On a low flame, stir for around 40 seconds.
  • Add kalai dal paste, bhaja masla, sugar and salt and stir gently. Mix everything very well.
  • Keep on stirring until the dal paste mixes well with other spices and the moisture evaporates. When the mixture will take a dough like shape in the pan, it is done.
  • Remove the stuffing mixture from flame and let it cool down.
  • Meanwhile, prepare the dough. In a large bowel, mix maida with salt and ghee (or oil). Mix oil and flour gently until it turns like bread crumbs.
  • Now, add kalai dal paste, fennel seed powder, cumin seed powder and grated ginger and mix well. Start kneading and since the dal paste has moisture, you will not require additional water at the starting.
  • Add required lukewarm water after sometime and knead to a soft dough. Let the dough rest for 30 minute.
  • To prepare Radhaballabhi, cut standard sized balls from the dough. With the help of your fingers, press the balls to make bowl shapes.

  • Now, stuff them with kalai dal stuffing and seal the edges to make round dumplings.

 

  • Press the dumpling with your palm to flatten them.
  • Rub the dumplings with little oil and roll out uniformly to flat round disc. The size should be approx 5″ in diameter.
  • Heat sufficient oil in a deep bottom kadai and deep fry the discs one by one. With the spatula, press gently while frying to ensure the discs puff well.
  • Remove one by one from the kadai and serve hot.

Serve these super soft and puffy Radhaballabhis with alur dom or chanar dal and enjoy your festival breakfast with friends and family.

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 and Shubho Sharadiya!!!

Cinnamon Spiced Moroccan Chicken

Cinnamon Spiced Moroccan Chicken

 

 When the better-half takes over the kitchen, wonder happens. Today’s dish is not mine, it my husband’s. This is his special recipe and the dish has been cooked solely by him from scratch. Yes, I indeed offered help several times, but none of them were […]

Lemon Pepper Chicken – A Versatile & Delicious Chicken Dish

Lemon Pepper Chicken – A Versatile & Delicious Chicken Dish

 

 It was Monday and while I was coping up with my Monday blues, I was feeling lazy too. We both were at home and the better half bought some chicken from the market and demanded to have something which is not usual and not a […]

Bhapa Paneer (Bengali Style Steamed Paneer)

Bhapa Paneer (Bengali Style Steamed Paneer)

 

Paneer or Cottage Cheese is made by curdling milk – either you do it by adding lemon juice/vinegar or sometimes, some cooking malfunction can do it for you. Paneer is also called as Chhana in Bengali and is often made at home. We the Bengalis prepare a wide range of sweets and spicy curries with homemade chhana and we absolutely love it in our vegetarian kitchen. I already have two awesome recipes of homemade Chhana (Paneer or Cottage Cheese) on my blog – one is Chhanar Jilapi, which is a sweet dish and the other is Chhanar Dalna which is a spicy and popular curry of Bengali vegetarian kitchen.

Though, the previous two dishes are made of homemade Chhana, for today’s dish what I have used is the packaged store-bought paneer. I am not a fan of this ready made paneer, although, the other members of my family don’t mind to have it often. As I don’t like this paneer, I have almost zero paneer recipe on my blog till date. But today I thought of allowing the store-bought paneer into my kitchen and also on my blog. I must confess that I love this dish and so will you, I believe.

Bhapa Paneer or Steamed Paneer is a popular Bengali dish and is probably one of the easiest paneer recipe ever existed. The only thing you need to take care of is the proportion and once you are perfect with the proportion, you are a champ. This dazzling yellow dish is something that everyone would fall in love with, even not-a-paneer-lover like me. Serve it with gorom bhat (hot steamed rice) and this will create a symphony of taste.

Ingredients:

  • 250 gm paneer, cut into medium cubes
  • 2.5 tablespoon mustard seed
  • 1.5 tablespoon poppy seed
  • 1/2 cup yogurt, whisked
  • 1/2 teaspoon turmeric powder
  • 6 green chillies (3 roughly cut and 3 slitted)
  • 2 tablespoon mustard oil
  • 1 handful chopped coriander leaves (optional)
  • 1/2 cup water (optional)
  • salt, according to taste

Method:

  • Soak mustard seed and poppy seed in little water for 15 minutes and make a fine paste by adding 3 roughly cut green chillies. Keep the paste aside.
  • Take a steel container (something dabba type) with a tight lid. If you don’t have one, you can cover any steel vessel with aluminium foil.
  • In the vessel, mix the mustard-poppy paste with yogurt, turmeric powder, salt and mustard oil. If you find the mixture very thick, you can add some water. Remember, adding water is completely optional.
  • Add paneer to the mixture and give a proper mix. Cover the lid (or with aluminium foil) and marinate for 30 minutes.
  • Heat 1-1.5 cup water in a steamer and put the closed steel vessel directly in it. On medium flame, steam for 20 minutes. Don’t overcook, else the paneer will turn rubbery.
  • One it’s done, remove from the steamer, open the lid and you can garnish with coriander leaves if you want.
  • Your Bhapa Paneer is ready to be served now.

Serve this dish hot with piping hot rice and it will bring a smile on the face of even someone who doesn’t like paneer.

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!

Niramish Mangsho / Bengali Bhoger Mangsho (No Onion No Garlic Bengali Mutton Curry)

Niramish Mangsho / Bengali Bhoger Mangsho (No Onion No Garlic Bengali Mutton Curry)

 

 With the advent of festive season many new flowers bloom, many new crops grow, our hearts deck up with new hopes and dreams and not to mention our kitchens – they just keep of spreading new aromas. There are actually some dishes which we specifically […]

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 and, for breakfast, my family prefer the same with eggs instead of chicken. Chicken noodles is kind of regular in my house but today’s version is different. Unlike my usual chicken noodles this is super spicy.

As I have a taken quite a long break from my blogging, I decided to come back with something tasty, easy and no-one-can-say-no-to recipe. My health issues were keeping me away from my blog and also from my kitchen. After a prologue use of medication my taste buds turned quite suppressed and I actually don’t find taste in anything. But this spicy chicken noodles is a game changer. My taste buds are quite charged up now.

I was lucky enough to have some delicious Singaporean noodles bought by my sister during her recent visit to Singapore. The package contained 340 gm wheat noodles and the quantity was apt for 3-4 people. For this preparation I have marinated the chicken pieces for approx 2 hours. Let me tell you how I prepared my chicken noodles. Hope you all like it.

Ingredients:

Main Ingredients:

  • 340 gm plain noodles
  • 400 gm boneless chicken cubes
  • 1 bell pepper, vertically chopped (approx 1 inch)
  • 1-2 carrot, vertically chopped (approx 1 inch)
  • 1 onion, finely chopped
  • 7 garlic cloves, minced
  • 2 green chillies, finely chopped
  • 1 tea-spoon soya sauce
  • 2 table-spoon vegetable oil
  • salt, according to taste

For Marination:

  • 1 table-spoon soya sauce
  • 1 table-spoon tomato ketchup
  • 1/2 tea-spoon ginger-garlic paste
  • 1/2 tea-spoon black pepper powder
  • 1 tea-spoon lime juice
  • 2 pinch salt
  • 1 tea-spoon vegetable oil

Method:

  • Marinate the chicken for 1-2 hours with all the ingredients mentioned in For Marination section.
  • Boil sufficient water in a vessel and add the noodles. Stir slowly for 3-4 minutes and drain the water. Put the noodle under running water for few seconds. Drain all the water properly and keep the noodles aside.
  • Heat oil in a pan and add chopped onion and garlic. Sautè until the onion turns golden brown.
  • Now, add chopped green chillies, bell pepper, carrot and the marinated chicken. Add salt and give the whole thing a proper mix. Cover the lid and lower the flame.
  • Cook for 15-20 minutes on low to medium flame. Open the lid and check if the chicken is properly cooked. The gravy should be like a thick sauce.
  • Keep the flame low and add the noodles. Add 1 tea-spoon soya sauce and mix well.
  • Stir fry the entire thing for 2-3 minutes and turn off the flame.
  • Your Street Food Style Chicken Noodles is ready to be served now.

Serve this dish hot and enjoy with your family. This chicken noodles is a great dinner option, although, I don’t mind having it for lunch as well.

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!!!

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 […]