Rui Mach (Rohu Fish) is probably the only fish that is available in abundance anywhere in India and my Bengali heart thanks the suppliers for that. This is the frequently bought fish in my home and I actually love to cook it in different ways […]
Tag: indian food
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 […]
……….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 Ranna series and this is a pure vegetarian dish. As usual, I have given my own twist in this dish and the outcome is just fantastic. It’s a hassle free and a must try recipe. Morning breakfast with this alur dom and luchi (Bengali deep fried puffy bread) and Sanchayita open by my side – this is truly a blessed morning!
Having a heart filled with the essence of Tagore, I celebrate him everyday. Since childhood, Tagore has been my greatest escape from all troubles and worries. In distress I hold him close to my heart and that makes me calm down. For me, Tagore is a therapy, he is a celebration, he is love and life, he is my God. Like many other Bengalis, Pochise Baisakh is an auspicious day for me. It’s been a ritual in our home to get up early that day, pay homage to Tagore by playing or singing his songs, placing a fresh garland on his photograph and the celebration continues with sweets and other special dishes.
Coming to the very dish Doi diye Alur Dom, this is a mild flavoured potato recipe which is cooked in dum style. The yogurt added in the curry is the game changer here. Yogurt give this dish a little tangy taste along with a smooth, creamy and mild texture. This dum aloo goes perfectly with Luchi and can also be consumed with gorom bhat (steamed rice). I got so carried away by the taste of this that I had it for breakfast and for lunch with luchi and gorom bhat respectively. The presentation in the photographs was my lunch scene today 🙂
Instead of adding roasted cumin, I tempered it with cumin seeds and fennel seeds. I have also added few other spices that are actually not there in the original recipe. Here’s how I made it.
- 800 gm baby potato
- 300 gm yogurt
- 5 green chillies, slitted from middle
- 1/2 tea-spoon cumin seed
- 1/2 tea-spoon fennel seed
- 1 tea-spoon turmeric powder (1/2 + 1/2)
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon Kashmiri red chilli powder
- 1/2 tea-spoon garam masala powder
- 1 cinnamon stick (1 inch approx)
- 3 cardamom, crushed
- 3 clove
- as required mustard oil to shallow fry the potatos
- 2 table-spoon ghee
- salt, according to taste
- Pressure cook the potatoes for maximum two whistles. Once the pressure cools down, open the lid and peel the skin of the potatoes. Keep aside the peeled potatoes.
- Whisk the yogurt with 1/2 tea-spoon turmeric powder and little salt. Make sure that no lumps remain. Keep aside.
- Rub the potatoes with 1/2 tea-spoon turmeric powder and little salt. Heat mustard oil and shallow fry the potatoes until golden yellow. Remove and keep aside.
- Heat ghee in a pan and temper with cumin seeds, fennel seeds, cinnamon, cardamoms and cloves. Allow them to splutter.
- Add the potatoes, cumin powder and Kashmiri red chilli powder. Sautè for 2 minutes.
- Now, add the whisked yogurt and salt. Mix properly and cover the lid.
- Cook on a low flame for 10 minutes or until the moisture of the yogurt gets dried up.
- If you prefer a little gravy, add little water with the yogurt. Do not overcook the potatoes as they are pressure cooked already.
- Once you get your desired consistency, sprinkle the garam masala powder and give a quick mix. Turn off the flame.
- Your Doi diye Alur Dom is ready to be served now.
Serve this hot with any staple food of your choice, preferably fried bread. This is an authentic Bengali dish and it tastes heavenly.
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.
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 […]
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 […]
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).
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.
- 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)
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.
This is a gem from the house of Tagores. Apart from being a writer, Rabindranath Tagore was a foodie too. His love for food resulted in the formation of many innovative recipes in Jorasanko Thakur Bari kitchen. Many Bengali vegetarian and non vegetarian dishes had their […]
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. […]
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.
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.
- 1 litre full fat milk
- 1.5 cup grated nolen gur (date palm jaggery)
- 5 table-spoon sour curd, whisked
- 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!
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 […]