Tag: festival

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 […]

 
Aar Macher Jhol (Bengali Style Ayer Fish Curry)

Aar Macher Jhol (Bengali Style Ayer Fish Curry)

“Mache Bhate Bangali” (Bengalis by fish and rice) is a saying which is as true as “The Sun Rises in the East”. We have a kind of relation with fish which is beyond just loving it for our meals. For us, fish is not only […]

 
Nolen Gurer Mishti Doi (Date Palm Jaggery Sweet Yogurt)

Nolen Gurer Mishti Doi (Date Palm Jaggery Sweet Yogurt)

As Holi is arriving, I was thinking of what could be my first pick for this festival. I truly love this festival of colours and participate in it every year with all my heart. But, what Holi means to me is not just playing with colours, but, treating myself and my family with sweets and summer coolers. As the festival marks the end of winter, something sweet and cool is a must have on the menu. Apart from the traditional Thandai, Holi is celebrated with lots of other sweets and for me, Misti Doi is definitely one of them. Thandai has never been a part of my family’s Holi celebration, rather, Rosogolla and Mishti Doi are. Though, I love Thandai and prepare it in Holi.

See Other Nolen Gur / Patali Gur Recipes Here

As a kid, my preparation for Holi had always been grand and mad. I used to start playing from the morning and would only wrap up when Baba used to come out searching for me and drag me to the home. Somethings, I even played in two shifts, morning shift and night shift 😛 I used to be so much drenched with colour that I could not have food with my hands and thus Maa used to feed me. I remember Maa scolding and laughing at the same time telling “ei rong je kotodine charbe…” (wonder how long it will take the colours to go off). Doing so, she continued to feed me with fish/mutton/chicken and ending the meal with some chilled Mishti Doi. I used to close my eyes and feel the taste – it must be “Manna Dew” and one who is feeding me, Maa, is “La Bella”.

Mishti Doi is my all time favourite and Nolen Gurer Mishti Doi is definitely my weakness. Infact, nolen gur/patali gur aka date palm jaggery itself is my weakness – my winters are incomplete without it. As, this jaggery is only found during winters, I keep my stock ready well and which last till April or so. This year, too, I have this jaggery in stock and will last till Holi and after that. My Blog has an ample of recipes of nolen gur and I still can’t get enough of it. I am obsessed and I confess.

Nolen Gurer Mishti Doi is another variety of Bengali Mishti Doi and can be prepared as per the availability of the jaggery. Sometimes, people add cardamom powder or dry fruits while making this yogurt. I absolutely don’t encourage adding anything that can probably destroy the aroma and taste of nolen gur. This jaggery has a smoky and aromatic flavour which cannot be compromised for anything.

As I have my things ready, I am well prepared to treat my family and friends with Nolen Gurer Mishti Doi this Holi. The first batch has already been prepared and here’s the recipe for you all. Just three ingredients and you are sorted.

Ingredients:

  • 1 litre full fat milk
  • 1.5 cup grated nolen gur (date palm jaggery)
  • 5 table-spoon sour curd, whisked 

Method:

  • Boil and reduce the milk to half. This might take 40-45 minutes.
  • Stir it constantly to avoid deposition of cream layer.
  • Once the milk is reduced, turn off the flame and add nolen gur. Stir properly to dissolve the jaggery in milk.
  • Once the jaggery is properly dissolved, let the milk cool down for 5 minutes.
  • Now, add sour curd and mix well.
  • Pour the mixture into several small clay pots and keep them in a warm place to set.
  • Please make sure that you don’t touch or move the pots once you keep it to set. Keep them in the same place for atleast 12 hours.
  • Once they are set, keep in refrigerator for 1-2 hours and serve chilled.

I usually prepare this at night and keep the pots to set overnight till afternoon. This ensures setting the yogurt perfectly.

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!

 

 
Komola Katla (Catla Fish Cooked in Orange Juice)

Komola Katla (Catla Fish Cooked in Orange Juice)

No love is greater than the love for food and to a Bengali like me, food is synonymous to fish 🙂 Valentine’s Day is here and to celebrate this day of love, I can’t think of anything else than fish. When the world is celebrating […]

 
Doi Chingri (Prawns Cooked in Yogurt)

Doi Chingri (Prawns Cooked in Yogurt)

Doi aka Yogurt/Curd is used in various dishes, both veg and non veg, in Bengali cuisine. We Bengalis love our Mishti Doi (sweet yogurt), but we have immense love for the sour version as well. Doi Chingri is a traditional Bengali non vegetarian delight where […]

 
Aloo Phulkopir Dalna (Bengali Style Potato Cauliflower Curry)

Aloo Phulkopir Dalna (Bengali Style Potato Cauliflower Curry)

Dalna or gravy curry is very famous among Bengalis and there are various types of dalna that we, the Bengalis, prepare. Dalna is a star of Bengali vegetarian kitchen and typically prepared without onion and garlic. Among all the other forms of dalna, Aloo Phulkopir Dalna is probably the most easy one and yet, it is utterly delicious and rich in taste.

I didn’t had the luck to spend much time with Dida (maternal granny). But, the little I remember about her, is her small and cozy kitchen that always used to smell heavenly. She was a Brahmin widow and so her kitchen happened to be a pure vegetarian one. Few of the dishes, I still remember, were her signature and Aloo Phulkopir Dalna was one of them. Cooked and served on stone cookware, steamed rice slowly mingling with the dalna with a sprinkle of gondhoraj lebu (lemon) juice – Oh, I can still feel the taste in my mouth.

Cooked with cauliflower and potato in a spicy gravy, Aloo Phulkopi Dalna is not to be confused with Alu Gobi. While Aloo Gobi usually is a stir fry contains onion and garlic, in Aloo Phulkopir Dalna has a spicy-tangy gravy and it is a completely no-onion no-garlic recipe and thus, it is considered as a satvik aahar. Here’s the recipe.

Ingredients:

  • 1 cauliflower (cut into medium sized florets)
  • 2 medium sized potatoes, diced (medium sized)
  • 1 tomato, chopped
  • 5 green chillies, slitted from middle
  • 1 table-spoon grated ginger
  • 1/2 table-spoon cumin seeds
  • 1 cinnamon stick (1 inch approx)
  • 4 cardamom, crushed
  • 4 cloves
  • 2 bay leaves
  • 1.5 tea-spoon turmeric powder
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon red chilli powder
  • 1/2 tea-spoon garam masala powder
  • 4 table-spoon mustard oil
  • 2 table-spoon ghee
  • 1.5 tea-spoon sugar
  • salt, according to taste
  • 2 cups of warm water

Method:

  • Heat 2 table-spoon mustard oil and shallow fry the cauliflower adding little salt and 1/2 tea-spoon turmeric powder until it changes colour and becomes little soft. Remove and keep aside.
  • In the same pan, heat the remaining oil and shallow fry the potato pieces adding salt and 1/2 tea-spoon turmeric powder until they turn golden. Remove and keep aside.
  • Now, heat ghee and temper with cumin seeds, cinnamon stick, cardamom, cloves and bay leaves. Allow them to splutter.
  • Add grated ginger, chopped tomato, green chillies, 1/2 tea-spoon turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Lower the flame and sprinkle little water. Saute till the tomato turns mushy.
  • Now, add potato and 1 cup warm water. Cover the lid and cook for 5 minutes in lower flame.
  • Add cauliflower and remaining water and cover the lid.
  • On a low to medium flame, cook for 10 minutes or until the vegetables are properly cooked.
  • Check the consistency of the gravy, it should be rich in colour and runny.
  • Sprinkle sugar and garam masala power and mix well. Turn off the flame.
  • Your Aloo Phulkopir Dalna is ready to be served now.

This is a traditional Bengali vegetarian dish and is best served with Luchi (deep fried puffy bread) or Gorom Bhat (steamed rice). To double the taste, don’t forget to squeeze a quarter piece of Gondhoraj lebu (lemon) while eating.

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 […]

 
Chaler Patishapta

Chaler Patishapta

I am obsessed with Pitha-puli and this Poush Parbon I am literally on my toe. Friends are visiting almost everyday and with all new demands. Today morning one of my friends called me and demanded for Patishapta. I usually make normal one, one with all […]

 
Manda Pitha with Cinnamon-Ginger Twist

Manda Pitha with Cinnamon-Ginger Twist

Manda Pitha is Odisha’s traditional pitha which is made of rice flour and is steamed with coconut filling. Singh Aunty introduced this pitha to Maa and since it is super easy to prepare, Maa makes it often. Just with some basic ingredients, this is a super delicious option if you are looking for a real quick recipe of pitha. Maa learned it from Singh Aunty and I learned it from Maa.

From past few days, I have been preparing Pitha with jaggery syrup (Gokul Pitha) and milk (Dudh Puli). Today, I though of trying something different and that very moment the idea of Manda Pitha clicked. I called Maa and got a quick brush up. But, my inquisitive mind was restless and thinking of doing something different. And as the outcome of this restlessness, I dared to give this traditional recipe a twist. My intention was to create a new variation of this super tasty Pitha and I think, I did the justice. My twist is very simple – I have just added cinnamon powder and grated ginger – and these two basic ingredients have made it completely different in taste.

Here’s the recipe of my Manda Pitha with Cinnamon-Ginger Twist:

Ingredients:

For Stuffing:

  • 1.5 cup grated coconut
  • 3/4 cup patali gur (date palm jaggery)
  • 1 tablespoon grated ginger
  • 1/2 teaspoon ghee

For The Dough:

  • 1.5 cup rice flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon powder
  • hot water (as required to knead a soft and smooth dough)

Method:

  • Heat a pan and add all the ingredients mentioned in For Stuffing section (except ghee). On a low flame, stir until the ingredients mix properly and the coconut is little fried.
  • The stuffing should be sticky such that if you compress, it should stick together. Once it’s done, add ghee and give a quick mix. Remove it from the flame and keep aside.
  • For the dough, mix all the ingredients as mentioned in For The Dough section together and knead a smooth dough.
  • Cut small balls from the dough. With the help of your fingers, press the balls to make bowl shapes.
  • Now, stuff them with coconut stuffing and seal the edges to make stuffed round dumplings.
  • Boil water in the steamer. Once the water starts boiling, lower the flame.
  • In a greased steamer pan, place the dumplings and cover the lid. Steam the dumplings for 15 minutes.
  • After 15 minutes, check if the dumplings are properly cooked. Check the dumplings and if they are sticky, it’s not done. In that case, steam for another 5-6 minutes.
  • Check again by touching the dumplings. If your finger comes clean, the Pitha is done.

Serve it hot and enjoy this traditional Odisha delicacy with my twist 🙂 I hope you will like it.

Don’t forget to drop me a comment telling how you like it. You can also tag me on Instagram by using the handle @when_a_bong_cooks. Happy winter and Happy festivities!!!

 

 
Gokul Pitha

Gokul Pitha

Back home, when I was a kid, every Poush Sankranti (Makar Sankranti) we used to visit Pishimoni’s place or she used to come over with her family – both ways, Poush Sankranti had to be nothing but grand. Maa and Pishimoni used to sit together […]