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.

Dhokla..an ideal low-calorie evening snack!

•  Gram flour ( Bengal Chana Dal Besan) 2 cups
•  Fresh Curd (Stirred) 1 cup
• Salt to taste
• 1tsp Soda bi-carb or Eno fruit salt
•  Juice of one Lemon
•  A pinch of turmeric powder
• A pinch of red chilly powder
• Refined Oil 2 tsp (1 tsp for batter and 1 tsp for tampering (chaunk/foron)
• Fresh Curry leaves
• 1tsp Mustard Seeds
• Freshly grated Coconut
• Green chilies (vertically slit)
• Tamarind-Jaggery Chutney

• In a bowl take gram flour (besan), Curd and luke warm water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt, haldi powder, red chilly powder cover with a lid and set aside for 4 hours
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in  a small bowl take 1 tsp. of soda bi-carb or eno fruit salt, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-15 minutes or till done( ensure bu pricking with a toothpick or knife)
• Cool for sometime and cut into big cubes.
• Heat little oil in a small pan and add mustard seeds and curry leaves; allow to splatter. Remove and pour it over dhoklas.
• Garnish the besan dhokla with grated coconut and slited green chilies.
• Serve with Tamarind-Jaggery chutney.

65th Independence Day : Maa Tujhe Salaam

Jai Hind

सारे जहांसे आच्छा हिन्दुस्तान हमारा

Chicken Tawa Kabab

Boneless Chicken Chunks 300gms
Fresh Curd 4tbsp
Garlic Paste 4tsp
Onion Paste 2 tsp
Ginger Paste 2 tsp
Red Mirchi Powder 1tsp
Salt
Sugar (a little)
Sattu( dry fried Chana Powder) 2tbsp
Refined Oil 1tsp





Pat dry the chicken chunks and mix all the ingredients except the Sattu and oil. Marinate for at least 6 hours and refrigerate ( not in the deep fridge)

Mix the sattu and sprinkle oil on top of the marinated chicken.
Take a nonstick pan and put the chicken inside it. Cook under low flame. Cover the lid of the pan. Saute' until the marinade dries up and the chicken becomes tender. Cook under high flame ocassionally. Take out the hot chicken pieces and skewer them on a piece of stick and hold it over an open flame for a few seconds to get the classic kabab style  burnt effect on the chicken pieces.

Serve hot with onion and tomato rings and of course with Green Chillies and Lemon slices.