পুজোর রেসিপি

আনন্দবাজার ইন্টারনেট এডিশানে "পুজোর রান্নাবান্না" "আমিষ"

 মাছের পোলাও ( main course) 

আনন্দবাজার ইন্টারনেট এডিশানে "পুজোর রান্নাবান্না" "স্ন্যাক্স"

ফিশ ফোল্ডার  ( snacks )

Stuffed Croissant

Ingredients

• Freshly Baked Croissants ( available in any bakery shop, Departmental stores)
• Shredded Chicken ( Marinated with salt, pepper and vinegar)
• Home made Mayonnaise
• Finely chopped Spring onion
• Cheese (grated)
• Red Chilly Flakes
• Oregano

Procedure

 For the home made mayonnaise ( egg less)

 I used 4 tbsp hung curd ( fresh), 4 tsp olive oil, 1/2 tsp mustard powder, 1/2 tsp sugar, 1/2 tsp salt, 1 tsp white vinegar and a little lukewarm water. I put all of them into a mixing bowl and mix them thoroughly with a hand blender.

For the stuffing :

• Boil the shredded chicken with water that is just sufficient to cook the chicken
• Take a mixing bowl and add all the ingredients mentioned above along with the boiled chicken
• Slit the croissant and put the stuffing inside
• Put the stuffed croissant in the OTG
• Grill for 5 minutes

 

 

 

Serve while hot with tomato ketchup!

Paneer Sashlik

 What is sashlik?

Sashlik is a Russian style of kabab. It is actually a shik kakab made with strongly marinated, skewered lamb combined with vegetables and grilled to perfection to make the ultimate cook out food. In India vegetarians replace meat with paneer.

Here is the recipe of paneer sashlik :

Ingredients

•  Fresh Panner ( made from fullcream milk, cut into large cubes:1.5'"x1.5")
• Capsicum (washed and cut into square )
• Tomato ( washed and cut into square)
• Onion ( Cut into square)
• Fresh Curd 
• Amchur powder 
• Sattu ( Roasted and ground Chana, 2 tablespoonfull)
• Onion, Garlic, Green Chilly and Ginger paste ( 2 tablespoon full)
• Garam Masala Powder ( 1tsp)
• Kashmiri Red Chilly Powder (1tsp)
• Salt & Sugar to taste
• A little butter for brushing 

 Procedure

1. Take e large bowl and put all the ingredients together except the sattu, butter and the veggies.
2. Marinate the panner in fresh curd and other ingredients for at least 3-4 hours.
3. Refrigerate.
4. Take the marinated paneer out from fridge and sprinkle sattu on top.
5. Take a large shik/skewer or a knitting needle and arrange  the marinated paneer cubes. alternately with capsicum, onion and tomato cubes.
6. Brush with butter.
7. Put the skewers into preheated OTG rack at 200 degree celsius
8. Grill for half an hour till brownish tinge appears on the paneer cubes
9. Take out and serve hot as an weekend snacks

 Happy Cooking!

Chingri@Chilka

Chilka is a large, shallow, brackish, estuarine lake located at the mouth of the Daya river where it pours it's water into the Bay of Bengal on the eastern sea board of India. Located to the south of the holy city of Puri, the aboard of Lord Jagannath, Chilka is a fascinating ecosystem that is the home to Irawaddy Dolphins, migratory birds and -what is of current interest to us -a world of seafood in the shape of prawns, lobsters and crabs.

After paying the obligatory obisance to the Lord at Puri many gastronomically inclined pilgrims very often make an additional pilgrimage to Chilka to delight in and savour the enormous variety of seafood that is available at small shack like food joint that dot the shores of the lake and the estuarine sand bars.

There are two types of food joints.. the first type located on the shore serve truly gigantic crabs and lobsters cooked in authentic Odhisa style and served hot with rice but the more adventurous tourists might consider taking a ride for going to the extreme edge where the river finally meets the sea and look for the freshly landed catch of not just prawns but also many other types of fish like pomfret, sardin etc. that are dressed and cooked under the open skies and in tiny charcoal fired ovens on the shore.

If you delight in seafood then this is where you must be.

Recipe of Chingri @ Chilka as it was cooked instantly  by one of the shack owners on the shore is as follows:

• Heat mustard oil in a wok on high heat 
• Add finely chopped onion, tomato and green chillies into it.
• Then add thoroughly cleaned and washed Chingri ( Shrimps) into the mixture.
• Add salt and stir fry together till no water is left in the wok.
• Serve hot with chilled beer .

"অমরখন্ড" ... Eggless Mango Souffle

Being impressed by PARAMA Magazine's ( 15th june, 2012) recipe in Ahare-Bahare I tried AMARKHANDA ("অমরখন্ড" ), a unique and easy to make sweet dish made from Mango. No artificial flavour or colour is added into it!

Thanks to  Parama for publishing such an wonderful sweet dish.
I have little bit modified the ingredients. PARAMA used  cardamom powder but I do prefer to have it as a mango flavoured one.

Ingredients:

•  Fresh hung curd : 2 cups
•  Ripe Mango : 2 Medium sized ( washed and cut into pieces)
• Sugar : 50 gms
• Dry fruits ( almonds, walnut, pistachio ): 20 gms, chopped
• Khoya : 25 gms

Procedure:

• Put the mango cubes, khoya and sugar into the blender and make a smooth pulp.
• Take a wide serving glass bowl and put the hung curd into it.
• Gradually mix the mango pulp into the curd with frequent stirring!
• Sprinkle the chopped dry fruits and refrigerate for at least 2 hours.
• Serve cold as a mouth watering desert.

Healthy Chicken Cylinders!

Ingredients: 

• Boneless Chicken ( cut into small pieces, marinated with salt, pepper and a little soya sauce))
• Finely Chopped Carrot, Capsicum, Cabbage
• Finely Chopped Onion, Garlic and Green Chillies
• Vinegar & Soya Sauce
• Black Pepper Powder
• Salt
• Flour
• Milk
• Egg
• Refined Oil

 Procedure: 

Heat a little refined oil in a wok and add onion, garlic and carrot along with salt. Add the marinated chicken and stir fry  for a few minutes. Add the cabbage and green chillies. Add sugar and sprinkle a little vinegar. Make sure that no extra water is left after stir frying. Finally add the finely chopped capsicum and allow the mixture to get cooled.

Meanwhile  take a bowl and mix 1 cup flour, one egg and 1 cup milk. Add a pinch of salt and mix well till it becomes smooth.

Now for the pancake, heat a non stick frying pan and grease it with 1/2 tsp refined oil. Pour the pan cake batter with the help of a serving spoon and spread uniformly in a low flame. Turn upside down. Now place the chicken filling inside the pan cake and roll it like a "Patisapta".

Serve hot with tomato ketchup ! Yummy  and Healthy  Chicken Cylinders are ready!

Yummy Fishroll

 Ingredients

    Becti fish  : 250 gms
    Onion (finely chopped) : 1 cup
    Garlic (finely chopped) : 2 tsp
    Ginger (grated) : 2 tsp
    Green chillies (finely chopped) : 2 tsp
    Lemon juice : 1 tsp
    Salt and sugar, turmeric powder (to taste)
    2 eggs : well beaten
    Refined oil : 250 ml for frying
    Mustard oil : 2tbsp to make the filling
    Garam masala
    Ghee 1tsp
    Bread crumb
    Mashed Potato : 2 cups

Procedure

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Fry the fish lightly in a little hot oil and de-bone the fish . Keep aside. Fry the onions in 2 tsp mustard oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for  5 minutes.  Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste),  a pinch of garam masala and ghee . Spread the mixture on the wok so that it gets completely dried.

Add salt and pepper to the mashed potato and make balls. Flatten each ball with your palm and put the fish filling into the ball. Cover the ball and coat it with egg and then on breadcrumb. Refrigerate for 1 hour. Heat refined oil and deep fry the fish roll till golden brown.


Yummy FISHROLL is ready to serve!!!

পয়লানম্বর ভুরিভোজ !

 শুভ পয়লা বৈশাখী !

আমার রান্নাঘর থেকে র‌ইল এক্কেবারে নির্ভেজাল বাঙালীয়ানার গন্ধমাখা পয়লা বৈশাখের দুপুরবেলার রেসিপির বৃত্তান্ত ।  তোমাদের সুবিধের জন্য বিশদভাবে তুলে দিলাম এই রান্নাগুলির কথা । কোনো অসুবিধে হলে আমাকে জানিও কিন্তু ।  আমাদের বাড়িতে শুভ কাজে মাংস ব্রাত্য । তাই এবার না হয় বাদ দিলাম তাকে ।   আমি আছি তোমাদের সাথে । ভালো থেকো  আর জমিয়ে রান্না কোরো কিন্তু !

হ্যাপি কুকিং !

• রুইমাছের পোলাও
•  তপসে ফ্রাই
•  গলদাচিংড়ির মালাইকারী
•  মাছপটলের দোলমা 
• সর্ষে ইলিশ
• আমের চাটনী
•  মালপোয়া  

Potato Pickups

Ingredients:
Baby Potatoes ( boiled )
Finely Chopped Coriander leaves
Rock Salt
Normal Salt
A Dash of Sugar
Tamarind Paste
Roasted Cumin Powder
Red Chilly Powder
Lemon Juice

Procedure:
Put the boiled potatoes in a pan . Toss the potatoes with tamarind paste, salt, sugar , chilly powder for five minutes. Let it cool. Sprinkle chopped coriander on top along with roasted cumin seeds and lemon juice.

Serve cold as a cocktail snack.

Celebrate "HOLI" with a glass of special "THANDAI"

..............................................................

Ingredients:

Siddhi (Dry Leaves, required for SHIVPUJO) available in "Dashokarmo Bhandar" wher puja items are sold : 25gms

Milk : 500ml

Sugar : 100gms

Khoya : 50 gms

Kaju, Pista, Almond, Groundnut and Charmagaj : 1tsp each

Mouri (1tsp) and Gol Marich (5-6)

Ice Cubes (a must!!)

Procedure: 

Soak the Siddhi leaves overnight in 2tbsp Boiled milk and make a fine paste in the next morning.

Boil milk, khoya and sugar for 15 minutes.

Make a smooth paste of rest of the ingredients in a grinder and mix all of them along with the milk. Cool in the fridge for at least 2 hours. Add the Siddhi paste into it. add a little water and ice cubes.

YOUR THANDAI IS READY !! SIP AND ENJOY YOUR HOLI WITH A GLASS FULL OF SPECIAL THANDAI!!

Fish Mould for your Valentine !!!

Ingredients 

• Fish ( Rui/ Katla or Becti) 100gms
• Finely chopped onion  2tbsp
• Ginger- Garlic-Green chilly paste 2tsp
• Finely Chopped Coriander 
• Grated Carrot 4tsp
• Greenpeas 1/2 cup ( perboiled )
• One Small Potato boiled & mashed
• One Egg ( well beaten)
• Refined oil 2tsp
• Mustard oil ( very little)
• Butter to grease the mould
• Salt, a little sugar and a very little turmeric powder
• Fresh Lemon Juice 1/2tsp
• Two Cheese cubes ( grated)
  

Procedure 

• Marinate the fish with little salt, turmeric powder and shallow fry in mustard oil  and de bone the fish 
• Heat refined oil in a pan and fry onion till brown. 
• Gradually add Ginger-garlic-green chilly paste followed by mashed potato, fish paste, carrot, green peas
• Add a little sugar
• Sprinkle finely chopped coriander leaves and lemon juice
• Then add the beaten egg and mix them well . Your FISH-CAKE MIX  is ready
• Grease a mould with  butter
• Add the FISH-CAKE MIX and add grated cheese from top. 
• Cook for 20 minutes under pressure cooker
• Keep aside for another 5 minutes outside the cooker.
• Turn the mould upside down and garnish with Capsicum ( specially cut for Valentine's Day)
  

Ranga Aloor Puli.(রাঙা আলুর পুলি )

 Red Potatoes (রাঙা আলু ) are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin B6 and Potassium, and a very good source of Vitamin C and dietary fibres. It is widely used today because of its anti carcinogenic properties.
Here is a very simple recipe with Red Potatoes. This is  a typical fried sweet dish that is widely used in West Bengal during the winter season.

It's common name is  Ranga Aloor Puli.(রাঙা আলুর পুলি )

Ingredients

• Red Potatoes (medium size)-6
• Maida- 4 tsp
• Rice Flour- 2tsp
• Khoya- 4 tbsp [ you can make it by dehydrating 2 cups of milk ]
• Ghee- 2 tsp
• Sugar Syrup [made by boiling 1 cup Khejurer Gur in a cup of water and cooled ]
• Refined oil for frying
• Coconut (grated)
• Khejurer Gur (Date Palm Jaggery Liquified )

Procedure

The Khejurer Gur- Coconut filling

• Boil the red potatoes in a pressure cooker for  2 minutes only. Open the lid of the pressure cooker to avoid melting of the potatoes as they are very soft once boiled.
• Peel of the skin of the boiled red potatoes and mash them.
• Meanwhile make the thick Sugar Syrup and let it cool. 
• Boil the liquified date palm jaggery (khejurer gur ) and add the grated coconut. Stir continuously until the mixture attains a consistency thick enough to be made into balls that can be stuffed into a shell  of the pithey.  (Ranga Aloor Puli রাঙা আলুর পুলি )
• Take a platter and place all the ingredients except  coconut, khejurer gur, oil and the sugar syrup along with the bolied red potatoes and mash them together. Make a dough and cut small balls from it . Take each ball and fill it up with the coconut-khejurer gur filling and wrap it up to   make Ranga Aloor Puli.(রাঙা আলুর পুলি ) ( it is having a special shape as shown in the picture). Roll the Ranga Aloor Puli.(রাঙা আলুর পুলি ) on a dash of extra flour and rice flour and refrigerate for half an hour. 
• Fry them in hot refiend oil and place into the sugar syrup.

।।সরস্বতি মহাভাগে বিদ্যে কমললোচনে বিশ্বরূপে বিশালাক্ষি বিদ্যাং দেহি নমোহস্তুতে।।

জয় জয় দেবি চরাচর সারে, কুচযুগ শোভিত মুক্তাহারে
বীণা পুস্তক রঞ্জিত হস্তে ভগবতি ভারতি দেবি নমোহস্তুতে ।।

Methi Paratha with Boiled Lentils

Ingredients

Fresh Methi leaves (finely chopped ) 2cups
Maida i cup
Atta or whole wheat flour 1 cup
Sattu or fried Chana Powder 1/2 cup
Green chilly paste 2 tbsp
Salt
Refined oil
A little fenugreek seeds ( methi seeds) coarsely ground

Procedure

Grease a wok ( do not add too much of oil ) and add the coarsely ground methi seeds along with the washed and dried methi leaves. Sprinkle salt and stir fry till the water evaporates. Let it be cooled. Add the green chilly paste and sieve together along with maida, atta, sattu and a little refined oil. Keep aside for two hours. Make parathas out of the dough in desired shape. Fry with a dash of refined oil till brown. Be paitent while frying the crispy parathas....
Serve hot with chutney / pickle and of course with the boiled lentils garnished with onion and coriander leaves.

For the boiled lentils soak matar, chana, chana dal, rajma and  whole mung (green) together  overnight Boil them in a pressure cooker till it becomes soft. Then add coriander powder, jeera powder, red mirchi powder, black salt,  tamarind chutney and bring it to boil. Now before serving with methi paratha garnish the boiled lentil with finely chopped onion, tomato, green chillies and fresh coriander leaves and a dash of lemon juice.
 

This combo ( Methi Paratha with Boiled Lentils ) is an ideal evening snacks..