Tag: Eid special

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 […]

 
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 ūüėõ

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!

 
Posto Murgi or Posto Chicken (Chicken Cooked in Poppy Seed Paste)

Posto Murgi or Posto Chicken (Chicken Cooked in Poppy Seed Paste)

Posto Murgi or Posto Chicken is a delectable Bengali traditional dish. Bengalis love posto and it has been used in a wide range of our vegetarian and non vegetarian dishes. Posto Murgi has a mild taste and is a complete bliss if you have this […]

 
Chicken Chaap – Kolkata Style

Chicken Chaap – Kolkata Style

Chicken Chaap is traditionally a Mughlai dish brought to Bengal by the Mughals straight from Awadh. A large portion of Bengal’s traditional non vegetarian Muslim dishes have Awadhi influence on them and thanks to the Mughals for that. A lot of Mughlai dishes got a […]

 
Mete Chorchori (Lamb Liver Stir Fry)

Mete Chorchori (Lamb Liver Stir Fry)

Mete is the Bengali word for liver (chicken or mutton) and chorchori usually referred to a dish that is stir fried with minimum or no gravy. Mete Chorchori is a traditional Bengali delicacy which is prepared often in Bengali households with great love and care. In my family, this is Baba‘s favourite and he loves to have it with ruti (phulka/chapatti). Like Baba, I am also a big fan of this dish, but, while he prefers ruti with it, I prefer bhat (steamed rice). Actually, bhat is the one thing that complete my meals.

See Other Mutton Recipes Here

Packed with many amazing health benefits, lamb liver is a rich source of protein, iron and vitamin A. That means, your overall health, including your bones and eyes, will thank you for having it. This Bengali style dish is one of the most delicious and easy ways to get your dose of nutrition. This dish should be cooked with minimum or zero water.

I have prepared Mete Chorchori today as a part of my celebration on the eve of International Women’s Day. On this day and everyday, women deserve the best of everything. And, if the woman is a foodie like me, this is what she can treat herself with – she is going to love it absolutely, I bet. I celebrate life with good food and strive to spread the food-vibe to everyone with the best possible way I can.

While my celebration is still on, you can quickly check on the recipe of this amazing dish. Here’s it.

Ingredients:

  • 500 gms mete (lamb liver)
  • 1 potato, diced
  • 1 big sized onion, finely chopped
  • 4 green chillies, finely chopped
  • 1/2 cup tomato puree¬†
  • 1 tea-spoon ginger paste
  • 1 tea-spoon garlic paste
  • 2 bay leaves
  • 1 cinnamon stick (1 inch)
  • 5 green cardamom, crushed
  • 5 cloves
  • 1 star anise
  • 1 mace
  • 1.5 tea-spoon turmeric powder (1/2 + 1/2 + 1/2)
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon red chilli powder (optional)
  • 1/2 tea-spoon garam masala powder
  • 1 tea-spoon sugar¬†
  • 1/2 cup warm water
  • 5 table-spoon mustard oil (2 + 3)
  • salt, according to taste¬†

Method:

  • Rub the mete with 1/2 tea-spoon turmeric powder and salt. Keep aside.
  • Rub the potato pieces with 1/2 tea-spoon turmeric powder and salt and shallow fry in 2 table-spoon (heated) mustard oil. Fry until the potato pieces turn light golden yellow. Remove and keep aside.
  • Now, heat the remaining oil and temper with¬†bay leaves,¬†cinnamon,¬†cardamom,¬†cloves,¬†star anise and¬†mace. Allow them to splutter.
  • Add chopped onion and saut√® until it becomes translucent.
  • Now, add green chilli, ginger-garlic paste, remaining turmeric powder, cumin powder,¬†coriander powder,¬†red chilli powder and salt. Sprinkle little water and stir for 2 minutes on low flame.
  • Add tomato puree and stir until the mixture starts separating from oil.
  • Now, add fried potato and marinated mete. Give it a quick mix.
  • Add water and mix again. Cover the lid and cook on medium flame for 15-20 minutes or until the mete is well cooked.
  • Open the lid and sprinkle garam masala. Mix well.
  • Your Mete Chorchori is ready to be served now.

Serve it hot with gorom bhat (piping hot rice) or roti/chapatti/naan/paratha. As I say always, squeeze a piece of lemon to enhance the taste.

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!

 
Pathar Mangshor Jhol / Kochi Pathar Jhol (Bengali Style Mutton Curry)

Pathar Mangshor Jhol / Kochi Pathar Jhol (Bengali Style Mutton Curry)

“Bajare kochi patha pawai jay na ajkal” (it’s hard to get tender mutton in the market now-a-days) says Baba. Instantly Maa replies “eto deri kore bajare gele ki kochi patha boshe thakbe tomar jonne” (you will not get tender mutton if you go so late […]

 
Kolkata Style Mutton Biriyani

Kolkata Style Mutton Biriyani

Maa says, and I believe – “bochor suru jeibhabe korbe, sara bochor seibhabe katbe” (how you start your year defines what you will do the rest of the year). Thus, I am a firm believer of Good Start ūüôā Talking about this, I remember a […]

 
Butter Masala Kaju – Dry Fry

Butter Masala Kaju – Dry Fry

Well, this is something everyone would want to have after a long and prologue sweet treat. Dussehra, Diwali, Bhai Dooj and so on – festivals are in the air and so are the sweets. It’s definitely the time to give yourself a break and indulge to something salty and soulful – and nothing can be better than this Butter Masala Kaju. This is perfect for any house party or simply time-pass munching. Your kids would love to have it and adults may find it a perfect compliment with their drinks. Crispy, crunchy, savory and healthy – this snack would never disappoint you and you can store it in an air-tight container upto 10-12 days.

There are many varieties of masala kaju (spicy cashew-nut) available in the market, but having something homemade is always a better option. Kaju is known for it’s crunchy yet creamy taste and when it is toasted with little butter and mixed with few exotic spices, the taste knows no bounds. This recipe is completely hassle free and needs no expertise. Instead of whole kaju, I have taken broken kaju for this recipe. Here it is.

Ingredients:

  • 250 gms kaju (whole or broken)
  • 2 table-spoon butter
  • 1 tea-spoon cumin seeds (whole jeera)
  • 1 tea-spoon red chilli powder
  • 1 tea-spoon chaat masala
  • 1/2 tea-spoon salt (or, according to taste)
  • 1/2 tea-spoon sugar

Method:

  • Heat butter in a thick bottom frying pan and cumin seeds. Allow them to splutter.
  • Now, lower the flame and add cashew-nuts. Saut√® until they turn golden brown.
  • Keep the flame to minimum and add red chilli powder, chaat masala and salt and stir for 2-3 minutes.
  • Add sugar and give it a quick mix again.
  • Turn off the flame, cover the lid and let it set for 10 minutes.
  • Open the lid and cool it down to the room temperature. Your Butter Masala Kaju – Dry Fry is ready now.

Have it immediately or store in an air-tight container. Pack it in a pouch and carry with you when you are travelling. Enjoy with hot tea or serve with alcoholic/non-alcoholic drinks. There are just too many ways to enjoy this awesome snack.

Do prepare this recipe and don’t forget to drop me a comment about it. Happy eating!

 
Anar Basundi – Quick Recipe, without condensed milk

Anar Basundi – Quick Recipe, without condensed milk

The best way to deal with post-Diwali blues is to make yourself feel that it’s not completely over yet, and even if it is, that can’t stop you from having the awesome sweets and snacks that you like. My story is the same – Diwali […]