Wednesday, August 10, 2011

WEST BANGAL RECIPES


1.    ALOO PHULKOPIR DALNA RECIPE

Ingredients:

1 tblsp red chilli powder
1 tblsp cumin powder
1/2 tsp garam masala whole
500 gms potatoes
2 tblsp ghee
2 tblsp ghee
1 tsp turmeric powder
1 kg cauliflower
2 tblsp coriander powder
4 medium tomatoes
2 medium onions
2 bay leaves
oil to deep fry 
4 tblsp mustard oil

How to make:

·        Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.
·        Take off and cut the onions.
·        Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
·        Then fry the florets of cauliflower till they turn a little brown.
·        Remove and keep it aside.
·        Take off the oil.
·        In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
·        Mix in cut onion and fry till golden in colour.
·        Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
·        Mix in a tblsp of water if necessary.
·        Mix in the potatoes, cauliflower and the tomatoes.
·        Stir fry for a while.
·        Mix in a cup of water, cover and stir fry over medium heat.
·        Stir from time to time.
·        Take off from heat up when the vegetables are cooked and nearly dry.

2.    ALOO POSTO RECIPE


Ingredients:

2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste 
1/2 tsp onion seeds (kalonji)

How to make:

·        Take off and cut the potatoes into one inch sized pieces.
·        Keep them in water.
·        Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
·        Remove and grind to a fine paste.
·        Heat up mustard oil in a pot till it just reaches smoking point.
·        Remove, cool and heat up the oil again on medium heat.
·        Mix in kalonji and stir-fry briefly.
·        Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
·        Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
·        Take off the lid, mix in salt, sugar and slit green chillies.
·        Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

3.    ALUTUA RECIPE


Ingredients:

1 cup sugar
oil for frying 
1 tsp sida bi carbonate
1/2 kg sweet potatoes
9 - 10 raisins
1 tblsp ghee
1/2 cup refined flour

How to make:

·        Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
·        Wash and boil the sweet potatoes with as little water as possible.
·        Drain.
·        Take off skin and fibre, if any, and mash.
·        Sieve the flour and the soda, rub in the ghee.
·        Mix in to the sweet potatoes.
·        Knead well.
·        In case the mixture feels soft, mix in a little more flour.
·        Make lime size crack free balls and stuff one raisin in each.
·        Heat up oil in a kadai.
·        When the oil begins to smoke, take off the heat, put in a few balls at a time.
·        Put on medium heat up again and fry till golden brown.
·        Remove and put the balls in the syrup and keep aside for a few hours.
·        Serve warm or cold.

4.    AMER CHATNI RECIPE


Ingredients:

2 red chillies whole 
3/4 tsp panch phoron
1 cup sugar/jaggery
1/2 kg green mangoes
2 tsp oil
salt to taste

How to make:

·        Cut the green mangoes with the skin into boat shapes.
·        Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
·        When they start to crackle mix in the mangoes.
·        Mix in warm water.
·        Mix in sugar or jaggery.
·        Mix in salt when the mangoes are cooked and the syrup is thick.
·        Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
·        When the chutney is cool sprinkle this powder on top.

5.    AMER MISHTI ACHAR RECIPE


Ingredients:

1 tsp mustard powder
1/4 kg sugar (powdered)
1 tblsp red chilli powder
100 gm mustard oil
1 tsp ginger paste
1/2 kg raw mangoes (peeld and cut finely)
salt to taste

How to make :

·        Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender.
·        After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil and stir fry on low heat up till it reaches a one-thread consistency.
·        Take off from heat.
·        Cool and store.

6.    ANARASER CHATNI RECIPE


Ingredients:

1/2 tblsp raisins
2 bay leaves
2 - 4 tblsp sugar
salt to taste 
1" ginger chopped
1/8 tsp mustard seeds
1 tsp oil
1/4 big size pineapple

How to make :

·        Discard the hard core of the pineapple.
·        Take off and take off the eyes.
·        Cut them into fine dices.
·        Heat up oil in a kadai.
·        Mix in the mustard seeds.
·        When it starts to crackle mix in pineapple.
·        Stir fry for few minutes and mix in salt.
·        Mix in 1 cup of water and sugar.
·        Mix in bay leaves, raisins and cut ginger.
·        Simmer (boil slowly at low temperature) till the chutney is thick.

7.    BEGUN BHAJA RECIPE


Ingredients:

mustard oil to fry 
1 tsp turmeric powder
salt to taste 
1 big size brinjals

How to make :

·        Wash and cut the brinjals into half inch round slices.
·        Apply salt and turmeric powder.
·        Heat up the oil in a pot to smoking point.
·        Take off heat, cool slightly and then reheat.
·        Fry the brinjal pieces till crunchy and brown.
·        Serve hot.

8.    BENGALI FISH CURRY RECIPE


Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste 
8 fish fillets8 
1 tblsp red chilli powder
4 red chillies whole
salt to taste 
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

How to make :

·        Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
·        Keep aside for 30 minutes.
·        Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
·        Take off and keep aside.
·        Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
·        Mix in cut onion and stir fry until slightly brown in colour.
·        Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
·        Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
·        Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
·        Take off and decorate with cut green coriander leaves.

9.    CHANAR BARA RECIPE


Ingredients:

1 tsp green cardamom power
500 gms refined flour (maida)
250 gms cottage cheese (paneer/chana)
ghee for frying 
2 cup sugar

How to make :

·        Mash paneer well.
·        Mix one tblsp of ghee with the flour.
·        Mix milk a little at a time.
·        There should be no lumps.
·        The batter should be rather thin.
·        Now, mix in the mashed paneer.
·        This will thicken the batter.
·        Lastly, mix in the powdered cardamom.
·        The batter, finally, must be of medium thick consistency so that it can easily be dropped from a spoon.
·        Make syrup of one string consistency with the sugar and 11/2 cup of water.
·        Heat up ghee in a kadhai.
·        Drop spoonfuls of batter and fry till golden.
·        Soak in the syrup for at least two hours.

10 .  CHANAR DALNA RECIPE


Ingredients:

1 tblsp ghee
250 gms cubed cottage cheese (paneer)
1 medium cubed potatoes
oil for frying 
1/4 tsp turmeric powder
1 tsp ginger paste
2 - 3 green chillies
salt to taste 
1 1/2 tsp cumin seed paste
1/2 cup milk
1/2 tsp cumin seeds
1/2 tsp sugar
1/2 tsp garam masala powder
1 cup water

How to make :

·        Heat up oil and fry the potatoes lightly and keep aside.
·        Fry the paneer in the same oil and put it in warm water.
·        Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.
·        Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder.
·        Stir fry for 2 minutes.
·        Mix in the potatoes, green chillies, garam masala powder, sugar and salt and cover and stir fry till the potatoes are tender.
·        Take off the paneer from the water and mix in to the potatoes.
·        Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.
·        Serve hot.

11.  CHINGRI MACHER KOFTA RECIPE


Ingredients:

for kofta
2 big size onions (finely chopped)
salt to taste 
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves 
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste 
1 large Onion
2 " Turmeric
1 " Ginger

How to make :

·        Shell, de-vein and wash the prawns.
·        Then boil them.
·        When cooked, grind to make a smooth paste.
·        Mix in the salt, onions, green chillies and cut coriander leaves.
·        When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
·        Fry in hot mustard oil.
·        Keep aside.
·        Extract milk from the coconut.
·        Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
·        Heat up oil in a saucepan.
·        When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.
·        Gradually stir in the coconut milk extract and a little salt.
·        Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
·        Pour out pure ghee on top just before serving.

12.  CHINGRI PAKORA RECIPE


Ingredients:

oil for frying 
2 green chillies chopped
500 gms shrimps (shelled)
few sprigs coriander leaves chopped
1 tsp ginger paste
2 tsp soy sauce
1 egg
1/2 cup refined flour
2 onions chopped

How to make :

·        Cream the egg, flour and little oil.
·        Mix in the shelled shrimps, soy sauce, ginger paste, cut coriander leaves and cut onions.
·        Mix well.
·        Shape into balls or flat cutlets.
·        Heat up oil in a kadhai and deep fry the cutlets till golden brown.
·        Serve as a snack or as a side dish with lunch.

13.  CHOLAR DAL RECIPE


Ingredients:

1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms bengal gram divide (chana dal)
1 tblsp cumin powder
salt to taste 
1 tblsp raisins

How to make :

·        Wash the dal and boil with 4 cup of water.
·        Mix in turmeric, cumin, garam masala, and slit green chillies.
·        Mix in salt and sugar to taste.
·        Mix well and stir fry till the time the dal is soft and thick.
·        Heat up ghee in a kadhai.
·        Mix in bay leaves and garam masala.
·        When it stops spluttering mix in it to the dal.
·        Mix thoroughly.
·        Cut the coconut into small dices and fry in ghee till light brown.
·        Mix in this to the dal and stir.
·        Serve hot along with luchi.

14.  CHUM CHUM RECIPE


Ingredients:

1 cup water
2 -3 drops lemon colour
1/4 tsp green cardamom powder
a few strands saffron
250 gms cottage cheese (paneer)
2 tblsp refined flour (maida)
100 gms condensed milk (unsweetened)
1 cup sugar

How to make :

·        Melt sugar in water and heat up to make a thin syrup.
·        Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.
·        Take off from heat up and mix in lemon color to the syrup.
·        Cool for a while and take off the chum-chums from the syrup.
·        Mix in saffron and cardamom powder to sugarless, creamy, condensed milk.
·        Spread this on each piece and serve.

15.  GURER PAYESH RECIPE


Ingredients:

1 tblsp raisins
1 cup basmati rice
3 green cardamoms
10 almonds (optional)
1 cup jaggery grated
2 litres milk
1 tblsp sugar

How to make :

·        Clean and wash the rice.
·        Remove and let it dry for an hour.
·        Blanch the almonds and slice.
·        Wash the raisins.
·        Boil milk.
·        Lower the heat up and continue to boil stirring constantly for fifteen to twenty minutes.
·        Mix in the rice and continue to stir fry till the rice is soft.
·        Mix in sugar.
·        Continue to stir fry till the milk has reduced to half.
·        Mix in jaggery and mix.
·        Mix in the cardamoms, almond slices and raisins (if using) and stir well.
·        Serve cold.

16.  KHASTA POROTA RECIPE


Ingredients:

4 tblsp ghee
2 cup refined flour (maida)
1 egg 
1 tsp salt
1 tblsp sugar
water as required

How to make :

·        Melt the ghee.
·        Mix everything flour, sugar, salt.
·        Mix in 2 tblsp of ghee and the egg and mix well.
·        Mix in enough water and knead into a soft dough.
·        Divide the dough 3 portions.
·        Roll out each portion into a chappati.
·        Cover with a damp cloth and keep aside.
·        Spread a little ghee on a flat surface.
·        Keep one chappati on it.
·        Apply some ghee to the chappati and gently pull the edges of the chappati so that it gradually spreads into a thin one.
·        Fold into half and again into half to resemble a triangle.
·        Keep it covered with a damp cloth.
·        Preheat up the oven to 190ºc.
·        Gently pat each triangle to a fairly thin chappati.
·        Keep them at least 10 cm apart on the baking tray.
·        Bake in the oven at 190ºc for about 30 minutes.
·        Serve hot with mutton curry.

17.  KHICHURI RECIPE


Ingredients:

4 medium potatoes (cubed)
1/2 tsp red chilli powder
1/2 tsp sugar
1/2 tsp turmeric powder
1 1/4 cup green gram split, (moong dal) roasted
250 gms cauliflower florets250 gms.
6 cup water (approx)
salt to taste 
6 green chillies
1 1/4 cup rice1 1/4 cups
2 tsp cumin powder
1/2 cup peas
For The Seasoning 
4 tblsp Ghee
2 Bay Leaves
3 Red Chillies Whole
4 Green Cardamoms
6 Cloves
2 Cinnamon 1 inch pieces

How to make :

·        Roast moong dal, cut cauliflower florets and slit green chillies.
·        Make a paste of turmeric powder, cumin powder and red chilli powder.
·        Wash rice and drain.
·        Take sufficient water in a big size pot and stir fry dal and rice in it.
·        When the rice is half done mix in masala paste, green chillies and vegetables, simmer (boil slowly at low temperature) till they are cooked.
·        In the meanwhile dal and rice will also be cooked.
·        Make a flavor by heating ghee mix in red chillies, bay leaves, garam masala and stir fry for a minute.
·        Stir in the flavor mixture into cooked khichuri.
·        Serve hot with pure ghee on top.

18.  KORAISHUTIR KOCHURI RECIPE


Ingredients:

1/4 tsp salt
3 tblsp ghee (melted)
1 cup refined flour
For Filling 
1/4 kg Peas (shelled)
1 inch Ginger
4 small Green Chillies
4 tsAniseeds (saunf)
1/4 tsp Asafoetida
Salt to taste
Ghee to deep fry

How to make :

·        Sift the flour with 1/4 tsp salt.
·        Mix in 2 tblsp of ghee and knead to a soft dough.
·        Grind the peas, ginger, green chillies and aniseeds to a fine paste.
·        Fry the asafoetida till light brown.
·        Mix in the peas paste and salt.
·        Fry well till the paste is cooked.
·        Take off from heat up and let it cool.
·        Divide the dough into 8 balls.
·        Press each ball in the centre and fill it with the pea mixture.
·        Close the opening well and flatten.
·        Roll out as for puris.
·        Heat up ghee in a kadhai.
·        Deep fry the puris on low heat up till golden brown.
·        Remove and serve hot.

19.  KOZHI THENGAI KOZHAMBU RECIPE


Ingredients:

1/2 tsp turmeric powder
1 chicken
8 tblsp groundnut oil
salt to taste
2 star anise 
10 -12 curry leaves
2 bay leaf
Masala Paste
1 cup Coconut grated
25 Sambar Onions
1" Ginger
12 cloves Garlic
10 Green Chillies
2 Red Chillies Whole
2 tblsp Coriander Seeds

How to make :

·        Clean and cut the chicken with the bones into medium size pieces (approximately 20-24 pieces).
·        Rub in the turmeric powder and little salt.
·        Take off sambar onion, wash and cut the green chillies.
·        Heat up 2 tblsp of oil and fry the masala ingredients till light brown.
·        Cool and grind to a smooth paste with little water.
·        Heat up the remaining oil in a vessel, mix in the star anise and bay leaves and fry.
·        Wash and mix in the curry leaves and the marinated chicken.
·        Stir fry on high flame heat up to seal the surface of the meat.
·        Mix in the masala paste and mix thoroughly.
·        Pour out 11/2 cup of water and simmer (boil slowly at low temperature) till the chicken is almost cooked.
·        Sprinkle salt to taste, stir well and simmer (boil slowly at low temperature) till it thickens to the required consistency.

20.  KUCHO AMER ACHAR RECIPE


Ingredients:

1/2 cup mustard oil
1 tsp red chilli powder
1 tsp panch phoron powder
salt to taste 
1/2 kg jaggery
4 - 5 raw mangoes (grated)
1/2 tsp turmeric powder

How to make :

·        Mix the grated mangoes, jaggery, turmeric powder and salt.
·        Keep the mixture in the sun for about 4-5 days at a stretch.
·        Mix in red chilli powder and panch phoron powder and leave it again in the sun for another 4-5 days.
·        Mix in the mustard oil just before bottling and preserving it.

21.  LAVANG LATIKA RECIPE


Ingredients:

2 tblsp semolina (rava)
1/2 tsp green cardamom powder
1 pinch nutmeg powder
1 pinch salt
1 coconut grated
1/2 cup milk
pure ghee to fry 
2 cup refined flour (maida)
1/2 cup sugar (for syrup)
1/4 cup sugar
1 cup water

How to make :

·        Sieve flour.
·        Mix in oil and enough water to knead into a firm dough.
·        Cover with a damp cloth and keep aside.
·        Bring the sugar and water to boil.
·        Simmer (boil slowly at low temperature) to obtain sugar syrup of three string consistency and keep aside.
·        Heat up one tsp ghee in a pot and fry the semolina till light brown.
·        Mix in milk, sugar and coconut and keep stirring on a low heat up till the mixture becomes thick.
·        Take off from heat.
·        Mix in cardamom powder and nutmeg powder.
·        Cool and divide into 12 portions.
·        Divide the dough into 12 portions.
·        Roll out one portion into a small puri.
·        Put a little stuffing in the centre and fold the puri like an envelope.
·        Stick a clove in the centre to keep it in place.
·        Heat up ghee and fry the latikas on medium heat up till golden brown.
·        Remove and soak them immediately in the hot sugar syrup.
·        Remove and serve after a couple of hours.

22.  MACHER JHOL RECIPE


Ingredients:

1/4 tsp onion seeds (kalonji)
2 medium potatoes
5 green chillies
1 1/2 tblsp coriander seeds
1 small sized fish (preferably rohu)
3 tblsp mustard oil
2 tsp turmeric powder
salt to taste 
1 tsp cumin seeds

How to make :

·        Clean, cut and take off fish head.
·        Clean inside of the fish and wash thoroughly.
·        Cut the fish into half-inch thick slices.
·        Pat dry with a kitchen towel and apply salt and turmeric powder.
·        Wash, take off and cut potatoes into half-inch thick finger sized pieces.
·        Wash, take off stems and slit the green chillies.
·        Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.
·        Heat up two-tblsp mustard oil in a pot till it just reaches smoking point.
·        Remove, cool and heat up the oil again on medium heat.
·        Mix in the fish slices, few at a time and fry for a minute on each side.
·        Remove and keep aside.
·        Mix in potato pieces to the pot and stir fry for two to three minutes.
·        Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.
·        Mix in coriander-cumin paste and stir fry on low heat up for a minute sprinkling a little water, if required.
·        Mix in two-cup of water, sautéed potatoes, salt and simmer (boil slowly at low temperature) for four to five minutes or until the potatoes are completely cooked.
·        Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked.
·        Serve hot with steamed rice.

23.  MACHER KOCHURI RECIPE


Ingredients:

For the kochuri
2 tblsp ghee
groundnut oil for deep fry 
salt to taste
2 1/2 cup refined flour (maida)
For The Filling
1 inch Ginger
5 cloves Garlic
500 gms Betki Or Surmai Fish
1/2 tsp Turmeric Powder
1 1/2 tblsp Mustard Oil
1/2 tsp Red Chilli Powder
1/4 tsp Sugar
1 tsp Panch Phoron
Salt to taste

How to make :

·        Sieve the flour and salt together.
·        Rub in the ghee and make medium soft dough with water.
·        Keep aside covered with a damp cloth.
·        Grind ginger and the garlic.
·        Steam the fish with turmeric and a little water.
·        Take off the flesh from the bones and mash coarsely.
·        Heat up mustard oil in a kadhai, mix in the ground paste and red chilli powder.
·        Fry for some time.
·        Mix in sugar, salt and fish.
·        Fry, stirring till the mixture becomes dry.
·        Mix in the panch phoron and mix well.
·        Divide the dough into medium sized balls.
·        Roll into thick puris.
·        Put 1heaped tblsp of stuffing in the center of each puri.
·        Gather the sides, make a ball once again and roll into a puri once again.
·        Heat up enough oil in a karhai and deep-fry the puris one at a time.
·        Serve hot.

24.  METHI BAIGAN RECIPE


Ingredients:

1 green chilli slit
salt to taste 
1/2 bunch fenugreek leaves (methi)
3 baby brinjals
1 tsp cumin seeds
oil for frying 
1 pinch sugar

How to make :

·        Cut brinjal into cubes.
·        Wash methi leaves thoroughly, cut roughly and keep aside.
·        Heat up oil in a kadhai.
·        Deep fry the brinjal pieces and set aside.
·        Heat up 1 tblsp oil in a pan.
·        Mix in cumin seeds and slit green chilli.
·        Once the cumin seeds begin to crackle, mix in the washed methi leaves.
·        Cover and stir fry for a while.
·        Mix in salt and a pinch of sugar and stir fry till done.
·        Mix in the fried brinjal and stir fry for another 2 minutes.
·        Serve hot.

25.  MISHTI ACHAR RECIPE


Ingredients:

1 tsp red chilli powder
2 tblsp mustard oil
2 cup sugar
1/2 tsp turmeric powder
salt to taste 
500 gms ripe olives
1 tsp panch phoron powder

How to make :

·        Mix all the above the ingredients except the panch phoron and stir fry on low heat up till one thread consistency is reached and the olives soft.
·        When cooked mix in the panch phoron.
·        Cool and store.

26.  NARKOL NADU RECIPE


Ingredients:

1 coconut
raisins for decorate 
1/2 cup milk solids (khoya / mawa)
1/4 cup condensed milk
1/2 tsp green cardamom powder
3 tblsp milk powder
1/2 cup sugar

How to make :

·        Grate coconut and grind without water.
·        Knead khoya well.
·        Make peas sized balls.
·        Keep aside.
·        Stir fry the ground coconut in a kadhai over high flame heat, mix in sugar and the condensed milk.
·        Stir well.
·        When the mixture dries a little mix in the milk powder and green cardamom powder.
·        Keep stirring continuously.
·        When it starts to leave sides of the kadhai, take off from heat, let it cool a little.
·        Divide into marble sized pieces, put one khoya ball in each.
·        Roll in to smooth balls.
·        Decorate each with a raisin.

27. PISTA SANDESH RECIPE


Ingredients:

1/2 cup castor sugar
12 tblsp pistachios (powdered)
1 litre cows milk
10 pistachios
1/4 tsp citric acid

How to make :

·        Boil the milk.
·        Mix citric acid in water and gradually mix in it to milk till the milk curdles.
·        Strain the paneer through a clean cloth and cool.
·        Squeeze out the excess water.
·        In a pot roast the paneer and sugar lightly for four to five minutes.
·        The paneer should not change the colour.
·        Grind this mixture in a mixie till it is soft and light (without adding water).
·        Mix in powdered pistachios to paneer-sugar mixture.
·        Divide into small portions and shape into round balls.
·        Decorate with whole pistachios and serve.

28.  TAUK DAL RECIPE


Ingredients:

1 tsp ghee
1/2 tsp onion seeds
250 gms pigeon pea divide (arhar dal)
1/2 tsp turmeric powder
3 medium raw mangoes
4 -6 green chillies
salt to taste 
2 tsp sugar

How to make :

·        Wash, take off and cut the mangoes into 6-8 pieces lengthwise.
·        Wash the dal and boil with 4 cup of water.
·        Mix in turmeric and stir.
·        Continue cooking for about 20 minutes.
·        Mix in raw mangoes, green chillies and salt.
·        Stir fry till the time the mangoes are soft but not mushy.
·        Mix in sugar and stir.
·        Heat up ghee in a kadhai and mix in onion seeds.
·        When they stop crackling pour out this over the dal.

29. TOMATO CHATNI RECIPE


Ingredients:

2 tblsp panch phoron
dates few 
1/2 kg sugar
salt to taste 
2 red chillies whole
1 tsp oil
1/2 kg tomatoes
1 tsp tamarind pulp

How to make :

·        Wash and cut the tomatoes into quarters.
·        Soak the tamarind in warm water for few minutes.
·        Take off the pulp of the tamarind, strain and keep it aside.
·        Prepare sugar syrup of one string consistency.
·        Heat up oil in a pan, mix in panch phoron and dry red chillies.
·        When it starts to crackle mix in tomatoes and cook.
·        Mix in the sugar syrup along with a little salt, dates and little water if required.
·        Stir fry till it is dark red in colour and thick.
·        Stir and then mix in tamarind pulp.
·        Dry roast the panch phoron and grind it to a powder.
·        Sprinkle the panch phoron powder over the chutney.

1 comment:

  1. It is bad manners to steal recipes from fivetastes.com and not link back.

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