Tag: west bengal

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 […]

 
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 […]

 
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 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.

Ingredients:

  • 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

Method:

  • 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.

Happy Eating!!!

 

 
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 […]

 
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 lines? Because, for me, there is nothing in the world that can describe the present social scenario better than these lines. While the society is sharply divided into haves and have nots, the poor is becoming more poor and the rich is continuing growing its bank balance. With that said, here I wish for all of us to get a good and unbiased governance this time. Happy Election Days! 😀 Eat good, feel good and vote wisely.

Starting the write up with a quotation from Tagore’s poem has another significance – yes, you got it – this is the third one of my recently introduced Thakurbarir Ranna series. Every Bengali has an untearable thread connected with Tagore. While we grow up singing his songs and reciting his poems, Sanchayita and Gitanjali are our holy books. Growing up, Tagore was my best escape from all worries and tensions and he still is. Recently, when I grabbed my copy of Thakurbarir Ranna, I made my way to bring Tagore to my kitchen as well. I am so happy.

Today’s dish is called Tetul diye Cholar Dal and I cooked it last Thursday when we had elections here in Bangalore. The reason behind the abrupt combination of elections and Tagore in this write up is partly this. Since the day was a holiday, I made the best use of it by trying out another gem of Jorashako Thakurbari kitchen.

This dish is mild, flavourful and has an awesome fusion of spiciness and tanginess in it. This versatile dish goes perfectly with steamed rice and luchi (Bengali deep fried puffy bread). This is different from the traditional Bengali Chanar/Cholar Dal that includes coconut. Tetul diye Cholar Dal is rather an unique combination where the boiled split chickpeas are cooked with tamarind puree with a dash of onion and garlic. Here’s the recipe for you all.

Ingredients:

  • 1 cup cholar dal (split chickpeas)
  • 3/4 cup tamarind puree (adjust according to your taste)
  • 5 green chillies, slitted from middle
  • 1 onion, finely chopped
  • 7 garlic cloves, minced
  • 1/2 tea-spoon cumin seeds
  • 3 dried red chillies
  • 1/2 tea-spoon turmeric powder 
  • 1/2 tea-spoon garam masala powder
  • 1 tea-spoon sugar
  • 1 table-spoon ghee
  • 2 table-spoon mustard oil
  • salt, according to taste

Method:

  • Soak the chickpeas overnight. Before cooking, pressure cook the chickpeas with green chillies and little salt for 5 whistles. Let the pressure cool down naturally.
  • In a heavy bottom pan, dry roast cumin seeds and dried red chillies till aroma comes out. Let it cool down completely. Grind the roasted spices to make rough powder and keep aside.
  • Heat oil in a pan and temper with onion and garlic. Sautè until the onion turns golden brown.
  • Now, add the boiled chickpeas along with the water and give a quick mix.
  • Add salt and turmeric powder and cover with the lid. Cook for 5 minutes on medium flame.
  • Open the lid and add water if required and bring it to boil.
  • Add tamarind puree and cook for another 5 minutes.
  • Now, add roasted spice powder and ghee. Give it a quick mix. Turn the flame off.
  • Add sugar and sprinkle the garam masala. Cover the lid and let it rest for 5 minutes.
  • Your Tetul diye Cholar Dal is ready to be served now.

Serve this hot with rice or luchi and enjoy this authentic Thakurbarir Ranna 🙂

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!!!

 
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 […]

 
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 […]

 
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 tasty, it’s also sacred. Growing up, fish was a must have during exam times as it’s considered to bring good luck and success. Not only eating, even a sight of a fish just before the exam is considered lucky. As a child, whenever I refused to eat fish Maa said “mach ke na korte pare na” (you should not say no to fish). Also, fish is must in any Bengali wedding. In short, fish brings us good luck and to start anything good, we rely on our very humble fish.

See Other Fish Recipes Here

As I said earlier in my other posts, fish is kind of a regular thing in my home. While Rohu, Telapia or Tengra are some of the fishes that are available easily here, Aar is something which is not very easy to get. Often, the Aar we get here is not very fresh and this is one fish which you cannot and should not compromise with the freshness. Naturally, I avoid buying Aar. Today luck favoured and we got some super fresh Aar in the market and I instantly grabbed 500 gms of it. Happy me on a happy Sunday 🙂

Aar Mach can be cooked in a variety of ways, but one that I love the most is Aar Macher Jhol. This is a super easy and utterly delectable recipe where the humble Aar is cooked with our very mighty potato with a dash of basic spices. It is truly a bliss to have this with gorom bhat (steamed rice). Here I am sharing the recipe with you all and hope you will like it.

Ingredients:

  • 500 gm aar mach
  • 1 big sized potato, diced
  • 1 tomato, chopped
  • 1 big sized onion, roughly chopped
  • 5 green chillies, slitted from middle
  • 1 table-spoon ginger-garlic paste
  • 1/2 tea-spoon nigella seeds
  • 2 tea-spoon turmeric powder (1 + 1/2 + 1/2)
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon Kashmiri red chilli powder
  • 1/2 tea-spoon sugar
  • 3 table-spoon mustard oil + as required to fry the fish and potato
  • 2.5 cup warm water
  • salt, according to taste
  • a handful chopped coriander leaves

Method:

  • Wash the fish and rub with 1 tea-spoon turmeric powder and little salt. Heat required oil in a pan and shallow fry until light golden. Remove and keep aside.
  • Rub the potato pieces with 1/2 tea-spoon turmeric powder and little salt. Heat required oil and shallow fry until golden brown. Remove and keep aside.
  • Blend the chopped onion and make a fine paste. Keep aside.
  • Now, heat 3 table-spoon oil and temper with nigella seeds. Allow them to splutter.
  • Add onion paste and ginger-garlic paste and sautè until the mixture changes colour to brownish.
  • Now, add 1/2 tea-spoon turmeric powder turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Sprinkle some water and stir on medium flame for 2-3 minutes.
  • Add chopped tomato and stir until the tomato gets blended.
  • Now, add water and give a quick mix. Cover and bring it to boil.
  • Add the fried potato and cover the lid. On a medium flame, let it cook for 5 minutes.
  • Open the lid and add fish. Mix well and cover the lid. On a medium flame, let it cook for 10 minutes or until the fish and potato are properly done.
  • Once everything is nicely done, sprinkle the chopped coriander leaves and turn off the flame. If you don’t like coriander leaves, you can substitute with 1/2 tea-spoon garam masala powder.
  • Your “Aar Macher jhol” is ready to be served now.

This dish along with piping hot rice made my Sunday 🙂 Don’t forget to squeeze some lemon juice while eating. 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 […]