Chingri diye Aloo Potoler Jhol (Prawn with pointed gourd and potato broth) Bengali dish

Bengalis have different types of preparations with fish. Some are called ‘Jhal’ (spicy gravy mainly cooked with mustard/popeseed paste), ‘Dalna’ (spicy curry) or ‘Jhol’ (light curry). ‘Chingri Mach’ or prawn is loved by all over the world. Bongs do frequently cook different dishes with prawns and shrimps. This is a very light prawn curry with pointed gourd and potato that can be cooked very easily using regular Indian spices.

“While Ghoti and Bangla fights over who is better, the BATI enjoys both Shorshe ilish and Golda chingri”

Ingredients

12- 14 deveined prawns
4 medium aloo(Potato) – cut in small cubes
5 medium patal(Pointed gourd) – cut it into 2-3 pieces
2 green chillies
1/2 tsp fenugreek seed
2 bay leaf
1 cinnamon stick
2-3 green cardamoms
4 cloves
1 tsp coriander powder
1 tsp cumin seed powder
1/4 tspoon turmeric powder
1 tsp red chilli powder
1/4 tsp garam masala powder
5-6 tbsp oil
salt to taste
2 cups water

Methods

1. Heat oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and pointed gourd separately till light brown. Keep aside.

2. Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and fenugreek seeds. Saute for a few seconds

3. Make a paste of cumin powder, coriander powder, turmeric powder and red chilli powder mixed with 1/4 cup water. Saute till the oil separates.

4. Now add the fried pointed gourd, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes

5. Add 2 cups water & simmer, covered on a low flame till the gravy thickens and the parwals turns soft.

6. Add garam masala powder. Cover and cook further for 2 minutes.

7. When done garnish with coriander leaves & serve with either plain steamed rice, chapati or poori.


Being BATI.

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Kacha aam’er tok (raw mango chutney)

So here is a Bengali side dish serve chilled towards the end of the meal to experience the cool-sweet-savoury-sour tok make its way to your soul, which is loved by all bongs people around West Bengal. Though I’m North-East Indian but am a big fan of sour things. And raw mango taste so good when it’s prepared as chutney.

Bengalis love making all sorts of cooling green mango recipes in these months. Besides a variety of tok dal, achaar (pickles) and chutney, aam’er tok or ambol too is popular during summers. It is a unique transitional course just after the fish and meat course and before dessert.

Ingredients

2 raw mango (400g)
1 pc dried red chilli
½ tsp mustard seeds
Salt as per taste
¼ tsp turmeric
110 g jaggery (you can use sugar too)
500 ml water

Methods

1. Peel mangoes and cut them in chunks and put them into a pressure cooker with 500ml of water and salt. Wait till 3-4 pressure until mashy texture.

2. Heat oil in a pan. Temper it with dried red chilli and mustard seeds.

3. Now add the mashy boiled mangoes and cook them on medium-high heat for 5 minutes. Add turmeric and jaggery.

5. Bubble on medium heat until the mangoes are cooked. This should take about 5-10 minutes.

6.Remove from heat. Once cool you can store this in the fridge for about 1-2 weeks. Serve chilled.


Follow for more Indian Bengali dishes.

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Chicken veggie stir-fry with broken wheat

Healthy tasty dish.

Ingredients:


• Boneless chicken 200gm
• Mushroom 200g (sliced)
• Green capsicum 100gm
• 2 TBS chopped cilantro
• Salt, pepper to taste
• Peri-peri powder as required
• 3 TBS oil(for frying)
• Brown wheat 1 cup
• 2 cups water


Sauce:


• 6 cloves garlic, minced
• 2 TSP butter
• 80 ml soy sauce
• 1 TSP honey
• 240ml water
• 30 gm flour


Preparation:

1.In a pan on medium-high heat,add 1 TBS of oil. Once the oil is hot
add chicken, season with salt, pepper and peri-peri , saute until
cooked through and brown. Now remove the cooked chicken
aside.
2. In the same pan, add 2 TBS butter and add garlic and mushroom,
and fry, when it start to soften and the bell pepper and stir-fry
until cooked. Add the remaining sauce ingredients and stir until
smooth.
3. Stir well with the vegetables and cook though. Keep it aside.
4. Add brown wheat and 2 cups of water into a pressure cooker and
cook for one whistle. Reduce heat after one whistle to medium
and cook for another two whistle. Now trun off the heat and let it
cool.
5. Now add this to the veggies mixture and heat it up.
6. Garnish it with chopped cilantro and serve hot with salad or pickled vegetables.


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Oreo cake with chocolate and white chocolate glaze

The simplest and easy cake preparation without oven

Ingredients:

1. Oreo cookies( 2 packet large)
2. Milk 1 cup
3. Baking powder 1 tsp
4. Any chocolate according to your preference.

Chocolate glaze:

White chocolate chips 1/2 cup
Milk 1/4 cup
Powder sugar 2 tbsp

Steps:

1. Place white chocolate chips and milk in a saucepan on low flame. Allow white chocolate chips to melt, stirring regularly. 
 
2. Remove the saucepan from the heat and stir in the powdered white sugar. Mix until glaze is smooth.  

Instructions
Take a pressure cooker, add salt at the base of cooker and spread it evenly. It has to cover the base for about 1/2 inch.
Place a stand in the middle on top of sand. Remove gasket and whistle of cooker and close the lid. Pre-heat the cooker for 10 minutes in medium flame.

Now prepare the cake batter:

Step 1
In a blender, crush the Oreo cookies to a fine powder. Now add milk, sugar, baking powder and blend well. Adjust the quantity of milk in a way it is of pouring consistency.

Step 2
Now, take a microwave-safe bowl and pour the mixture on it. Place it on the pre-heated cooker and cover it with the lid for 30-35min
(*to check it, till a knife inserted in the middle of the cake, if it comes out comes out clean, you cake is done.)

Step 3
Take it out of the dish carefully, place on a platter and pour white chocolate glaze (or whipped cream or garnish with chopped nuts according to your desire)

YOUR OREO CAKE IS READY TO SERVE.


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