।।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..

Chicken Spring Roll

• Boneless chicken( finely chopped, 100gms)
• Carrot ( finely chopped)
• Cabbage( finely chopped)
• Spring onion (finely chopped)
• 2 tsp Garlic ( finely chopped)
• Green chillies ( finely chopped)
• One egg 
• Flour (200gms)
• Cornflour (2 tablespoon)
• Baking powder ( 1/2 tsp)
• Refined oil ( 2tsp)
• Salt
• Sugar( a pinch)

• Sift the flour with cornflour, egg, refined oil, baking soda. salt and a pinch of sugar, water and cover the dough with a bowl. The dough has to be tightly made. So be careful while adding water during the making of the dough.
• Meanwhile marinate the chicken with salt, black pepper and soyasauce for atleast one hour.
• Heat 2tsp refined oil in a wok. Add garlic and green chillies. Saute' for 2 minutes. Then add the marinated chicken. Stir fry the chicken for 3-4 minutes.
• Then add the chopped carrot, cabbage and spring onion and fry them together for 2 minutes ONLY! Make sure that the veggies are not over cooked and no water is left inside the wok!
• Cut the dough into small balls and roll each ball like a roti.
• Wrap each roti with the chicken filling you made in the previous step. Seal the 2 ends of the spring roll with a little cold water.
• Deep fry the spring roll each at a time.
• Garnish the spring roll with finely cut carrot and spring onion!
• Serve hot with tomato ketchup.

ভাইফোঁটার রেসিপিঃ দৈনিক স্টেটসম্যান ৬ই নভেম্বর, ২০১০

Doinik Statesman had requested me to send Six exotic recipes from this blog on the occasion of Bhaifonta.

Here are the items :

• Rui Macher Chatjaldi Pulao
• Murg Methi Malai
• Potoler Dolma
• Topse Macher Fry
• Bagda Chingrir paturi
• Mourala- Moutat

প্যাপিরাসের হেঁশেল

সোনারতরীর পুজোসংখ্যা প্যাপিরাস প্রকাশিত হয়েছে একগুচ্ছ স্ন্যাক্সের রেসিপি নিয়ে । প্যাপিরাসের হেঁশেলে চোখ রাখুন আর পুজোর কটাদিন মাতিয়ে দিন আপনার পরিবারকে ।

Chocolate Pudding with sliced banana and dry fruits

• Milk : 1 litre.
• Egg : 2 or 3
• Sugar : 6tbsp
• Chocolate powder : 4tbsp
• Essence of Vanilla/Strawberry/Pineapple
• 1/2 tsp Butter , 1/2 tsp sugar and 1tsp Coffee Powder for Caramel.
• Dry fruits of your choice for example Kaju, Kismis, Almond etc.
• Banana slices
• Chocolate sauce (available in the market)

Boil the milk until it thickens. Add sugar and heat further. Let it cool and then break two eggs and the chocolate powder into it. Stir the mixture for at least 20 times until it becomes uniform. Add the essence and dry fruits. Refrigerate.

In the meantime heat the pudding pan in a low flame. Add butter and sugar and continue heating until it caramelises. Add coffee powder or cocoa powder to get the nice brown colour. Pour the pudding mixture in the pan and bake it for 20 minutes in a preheated oven at 200 degree Celsius. Remove from Oven. Let it cool and turn it upside down. Garnish with dry fruits. Refrigerate.


You can use small cake moulds to make your pudding and turn it upside down. Cut the pudding according to your choice and pour chocolate sauce on top with sliced banana before you serve!

মুড়িঘন্ট ( মাছের মাথা দিয়ে ডাল) Lentil with fish head

• One Fish head (Roho or Katla Fish, Cut into small pieces )
• Moong Dal ( 1 cup)
• Ghee -1tsp
• Garama masala powder
• Cummin seeds
• Bayleaf
• Mustard oil
• Finely chopped onion- 1large
• Finely chopped tomato-1 large 
• Finely chopped garlic- 2 tsp
• Ginger paste 2 tsp
• Green chillies
• Red Chilly Powder
• Salt and sugar to tatste
 

Dry fry the moong dal till you get that typical fried-daal aroma. Then boil the moong dal in a pressure cooker and keep aside.   

Clean the fish head thoroughly under running water and marinate with salt and turmeric powder for half an hour. Fry the fish head in mustard oil till it is brown in colour on both the sides and keep aside. 

In the same oil sprinkle cummin seeds and bayleaf to splutter. Then add the onion and fry till it is  golden brown in colour. Add tomato, garlic and ginger paste one by one and saute' for 3-4 minutes. Add red chilly powder, salt, sugar and green chillies. Now add the boiled moong dal along with the fried fish head. Add water and turmeric powder. Bring it to boil. Sprinkle ghee and garam masala on top and serve with pulao or plain rice. 

This is a special Bengali dish which is served at lunch  during traditional Bengali festivals.