RANGA ALOO R PANTUA / SWEET POTATO DUMPLING IN SUGAR SYRUP

Poila Baishakh/ Bangla Noboborsho is the first day of the Bengali calendar, celebrated on the 14th of April in Bangladesh, on 15th of April in West Bengal, India. May be it keeps changing between these two days every year! Whichever part of the world Bengalis are stationed in, they celebrate this day. The Bengali calendar is tied to the Indian solar calendar, based on the Surya Siddhanta. It commences in mid-April of the Gregorian year. Traditionally, businesses start this day with a new ledger, clearing out the old [sourced from WIKI].

This day is marked with singing, processions and fairs. The new year is welcomed with songs and dance performances. People visit their relatives, friends and neighbours. We prepare special dishes for the family and the guests. Bengalis mostly used to wear classical Bengali dresses on this day... women.... sari and men.... panjabis. Poila Baishakh is about celebrating the roots of Bengal in our own beautiful ways. Now a days wearing a sari or dhoti is tedious.

I prepared this SWEET POTATO DUMPLINGS IN SUGAR SYRUP on the occasion of Bengali New Year. The main ingredients used here are sweet potato, home made paneer, sugar. In general, khoya is used instead of paneer or whichever is in stock. This is a home made sweet mainly; not sold commercially. To be precise, it is considered a winter time pithe-puli  rather than a sweet!

INGREDIENTS : [for the dumplings]

Sweet Potato : 1-2
Milk : 1/2 litre
Lemon : 1 medium
Sugar : 1 tsp
Green Cardamom : 2

Baking Soda : 2 pinch
Oil : 1/2 cup to fry

INGREDIENTS : [ for the syrup ]
Sugar : I cup
Water : 1 cup
Green Cardamom : 2
Rose Water : 2-3 drops

METHOD :

Peel, wash and cut half the sweet potatoes. Take water in a pressure cooker, put the sweet potatoes and pressure cook up to 3-4 whistles at low heat.

Once cold, put in a bowl, discard the water.

Heat the milk in a heavy bottomed vessel. Get the juice from the lemon, add it with half small cup of water.

As the milk boils, pour in the juice. The milk curdles.

Strain the mixture through a white clean cloth. You can store the whey for later use. Squeeze the extra water from the chana / paneer. Wash it under cold water and hang it for 30 minutes.

Add the chena to the sweet potato. Add the green cardamom seeds, baking soda and 1tsp of sugar.

Knead for about 15-20 minutes till all ingredients are mixed well. I kneaded the dough further in the electric mixer for 2-3 minutes!

Shape into balls. Heat oil in a wok. 

Heat the oil in a wok and fry the balls till brown.

In another oven burner take one cup water n sugar together in a vessel. Keep boiling.

Tear the green cardamoms a little and add to the syrup.

As the syrup thickens a bit, add the rose water.

Now switch off the gas burner. Arrange the fried sweet potato & paneer balls in a bowl and pour the hot syrup in the bowl.

Let them soak for about 2 hours. Eat few of them fresh & refrigerate the rest! They taste good chilled too!

Please note! I do not thicken my sugar syrups much!

MACHER ROKOMPHER

The much awaited day of the year is near, we are in a celebration mood. Its the BENGALI NEW YEAR.... celebrated all over West Bengal and Bangladesh. Whichever part of the world we would be, we celebrate through cultural programmes, food, new clothes, merry making, laughter. As others, we too cook our favourite dishes to greet our family and friends, fish and sweets being the main.

I rewind back, I can see how the women folks got busy cleaning the households. Kids like us were interested in   wearing new clothes, I loved the smell of it, still do. It was a weeklong merry making, eating our much loved dishes. 

I have selected four favourite Bengali fish dishes that are to welcome our special day. They are already in my blog, compiling them again on our very special occasion.

DOI ILLISH :

INGREDIENTS :

Hilsa fish[illish] : 1kg
Plain Yogurt : 250 gm
Mustard Paste : 1tbsp
Turmeric Powder : 1tsp
Salt : As required
Green Chilli  : 4
Kalonji[nigella seeds] : 2 pinches
Mustard Oil : 2tbsp

METHOD :

Clean and wash the fish pieces properly. Apply salt and turmeric, rub well. Beat the yogurt and add to the fish. 

Make a paste of black mustard, green chillies adding salt & 2-3 ice cubes so that the paste do not turn bitter. Add to the fish and marinate everything well. Keep aside for half an hour. 

Heat oil in a pan. Temper with kalonji. Place each fish carefully along with the marinade. Turn over after 3-4 minutes. 

Add 1/2 cup water after 3-4 minutes. Cook for another 3 minutes at medium to low heat. Goes best with plain rice.

BORI-PABDA R JHOL :

INGREDIENTS :

Pabda [butter fish] : 4
Bori [dry lentil balls] : 6 [skip if not available]
Ginger Paste : 1 tbsp
Green Chilli Paste : 1tsp
Nigella Seeds : 1 pinch[kalonji]
Salt : As required
Turmeric Powder: 1tsp
Coriander Leaves : 1 sprig
Mustard Oil : 2 tbsp

METHOD :

Clean and wash the fish. Apply salt, turmeric, keep aside for 10 minutes. 

Heat oil in a wok, fry the sun-dried lentil balls, keep aside. 

Lightly fry the fish, keep aside. Temper the remaining oil with nigella seeds. Add the ginger-chilli paste and fry till oil separates from the spices. Add salt, turmeric powder. 

Mix well, add one small cup of water. Bring it to a boil!

Wash, chop the coriander leaves. When the gravy has boiled for 7-8 minutes, add the fish and boris[sun dried lentil balls]. 

Boil for another 2-3 minutes. Add the chopped coriander leaves and switch off the gas stove. This fish curry goes with plain rice.

MACH PATURI :

INGREDIENTS :

Fish Fillets : 500 gm
Black Mustard : 4 tbsp
Shredded Coconut : 2-3 tbsp
Green Chilli: 4-5

Ice Cube : 3-4
Salt : As required
Turmeric Powder : 1 tsp
Mustard Oil : 2 tbsp
Banana leaves : 1 square shape for each fillet
Cotton Thread : to tie the wraps

METHOD :

Wash the fish fillets, marinate them with mustard paste, chilli paste, shredded coconut, salt, turmeric, mustard oil. Keep aside for half an hour. 

Remember to add little salt while making the mustard paste to avoid it to turn bitter. 

Wash the  banana leaves, cut into square shapes big enough to wrap each fillet. Place each fillet along with some marination on the leaf and wrap. Tie with cotton thread or with the banana strings. 

Heat a frying pan and grease with little oil. Pace the fish wraps on it. Cook one side for about 12-13 minutes and turn over. Cook for another 10-12 minutes at low heat. 

Its done, unwrap and serve with hot steamed rice.

DAB CHINGRI :

INGREDIENTS :

Green Coconut : 1
Prawn : 500 gm[medium size]
Ginger Paste : 2tsp
Red Chilli Paste[dry] : 1tsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Onion : 1
Salt : As required
Turmeric : 1tsp
Cumin seed : 2pinches
Mustard oil : 2tbsp

METHOD :

Clean, devein and wash the prawns thoroughly. Take in a bowl, add little salt, turmeric to them. Peel, wash, slice the onions. 

Heat oil in a wok. Temper with cumin seeds. 

Add the sliced onions, fry till golden brown. Add the ginger and chilli paste. Fry till the spice mix separates from the oil. 

Add the cumin powder, coriander powder, salt, turmeric, stir for a minute. 

Pour the spice mixture onto the prawns and mix well. Cut the young green coconut from top, pour the water in a glass, add about 4 tbsp of it to the prawns and mix well. 

Wash it in and out the young coconut shell. Put inside  the Prawn mix, cover. 

Bake in a pre heated oven for about 50 minutes to 1 hour at 160*C. 

Serve with steamed hot rice.

BEET ROOT PARATHA WITH CORIANDER COCONUT CHUTNEY

Summer has arrived in this island. The urge to eat lessens even for a food lover like me. The body, mind craves for more coolers. During summers we tend to use less oil while cooking, try to keep it as simple as possible, at least few days of the week. This is a wise idea  to cook stuffs that strike a healthy balance of food and nutrition. There are days when my pantry literally runs out of vegetables. Mid week, back from work, I choose simple recipes to cook. I take care of few things, that they look appealing, are tasty and have nutritive value. For those who love vegetarian food, it feels good to cook and share vegetarian recipes at intervals. They may stop by some day, thank me...that will mean a lot to me. In one such day, I had one beet root, few green chillies and a handful of coriander leaves, I thought of cooking BEET ROOT PARATHA to be served with CORIANDER COCONUT CHUTNEY. I felt it would be a colourful, healthy, tasty platter. The chutney was done in 5 minutes while the beet root parathas took about 45 minutes....from preparation to cooking... within an hour a meal platter can be served to our loved ones. 

INGREDIENTS : [for beet root parathas]

Atta[whole-wheat flour] : 1/2 coffee mug

Maida[all purpose flour] : 1 coffee mug

Beetroot : 1

Green Chilli : 2-3

Coriander leaves : 2 sprigs

Onion : 1

Carom Seed : 1/4 tsp

Salt : 1/2 tsp

Water : As required

Oil : 2 tsp for each paratha + 1tbsp for the dough.

INGREDIENTS : [for the green chutney]

Fresh Coriander Leaves : A sprig or two

Shredded Coconut : 1 small tea cup

Green Chilli : 1

Lemon Juice : 1 tbsp

Salt : 1/4 tsp

METHOD :

For the CORIANDER-COCONUT CHUTNEY, we have to wash the coriander leaves, discard the root ends, also wash the green chilli.

We will blend together lemon juice, coriander leaves, shredded coconut, green chilli, salt, pour onto a bowl. 

We will refrigerate it for an hour before serving.

For the BEET ROOT PARATHA.....peel, wash, mince together the beet root, onion, green chilli, coriander leaves discarding the roots. 

Take the carom seeds, two flour varieties, salt, 1tbsp oil in a bowl. Mix together, rub for 2 minutes. Add the minced beet, coriander leaves, onion, green chillies.

Mix well and rub for 3-4 minutes. Roughly knead and keep covered for 10-12 minutes. Let the water release.

Thereafter knead the dough well. If required, you can wet your palms but do not add water. 

Take the oil for frying the parathas in a bowl. Heat the tawa. Make balls and dust with enough flour. With help of rolling pin and base shape into round parathas.

Place a paratha in the hot tawa, brush with oil. Roast well, turn over. Brush with oil and roast this side too. Fry each side well.

Serve hot with the chutney and a side dish of choice or just salad.

CHEESY POTATO CROQUETTES

For starters there has to be options, both vegetarian and non-vegetarian. It becomes easier for the guests to choose from according to their taste buds and preferences. If there are kebabs, there has to be both veg and non veg varieties, along with some cold chaats and salad platter. I have seen people prefer a variety in the starter menu than in the main course. Its so relaxing to indulge in a chit chat binging your favourite appetiser, sipping your wine or cocktails, mocktails, whatever. I prepared these all vegetarian Cheese Potato Croquettes for the family using few ingredients; all available at home. Be it a guest or your kids & spouse, parents; all will find it tasty in a weekend evening. We had it in dinner along with some lightly grilled fish, served with raita.

It takes less than an hour to prepare them, thereafter I refrigerate them for hours in airtight containers before frying, this prevents them from breakage while frying.

INGREDIENTS :

Potato : 3big

Black Pepper Powder : 1 tsp

Salt : As required

Butter[melted] : 2 tbsp

Cheese Slices : I/2 for each croquette

Cornflour : 1 tbsp + 1 tbsp

Refined Flour : 2 tbsp

Bread Crumbs : 50 gm

Oil : 100 ml to fry

PROCEDURE :

Peel, wash and boil the potatoes. I wash them, make slits, take in a plate, microwave at high for 5-6 minutes. 

Let it cool a bit! Now, peel & mash when they are still warm.

Melt the butter, half the cheese slices.

Take the boiled potatoes in a bowl. Add salt n pepper, 1tbsp corn flour, melted butter.

Mash for about 3-4 minutes to get a smooth dough.

Shape the potato mix into rolls and make pockets.

Fill each pockets with half of cheese slice and close. Bring into shape again.

Prepare a batter with  the corn flour, refined flour, water.

Take the bread crumb on a plate. Dip the croquettes in the batter. Roll onto the bread crumbs and repeat. 

Once ready, I refrigerated them for a day in covered containers. You can keep refrigerated for 4-5 hours, then fry.

I have put the oil to heat and took them out. We will  deep fry them in batches at minimal to low heat.

We would keep them onto a tissue paper before serving with a choice of sauce or chutney. I served it with lettuce, onion, tomato raita!

Three potatoes  yielded nine croquettes.

CHOCOLATE CUPS

I regularly watch varieties of baked desserts throughout G+.... I savour them virtually. I don't bake them, I am unable to. I love to watch the expertise of the bakers baking cheese cakes to baklava. Thereafter, I visit a bakery to taste one. That is rare, I am a diabetic. They are visual treats for me. I have limitations when it comes to baking, yet wished to post something relevant to the oncoming Easter. Though we do not celebrate it, I faintly remember during my childhood, I grew up in a small township which had a big church. I did my kindergarten in a church runned school. My youngest aunt had a couple of Christian friends, I used to be part of Easter celebrations. For my family, readers I prepared this chocolate cups; which perhaps any kid would be able to bake. I feel happy being part of this cake baking session.

INGREDIENTS :

All Purpose Flour : 11/3 cup
Baking Soda : 1/4 tsp
Baking Powder : 2tsp
Cocoa Powder : 3/4 cup
Sugar : 1 cup
Butter : 1/4 cup[softened]
Eggs : 2
Milk : 1 cup
Vanilla Essence : 1tsp

METHOD :

Preheat oven to 180*C. Mine is a convection mode microwave oven. I placed the low height wired stool inside the oven, then preheated it.

Mix together the flour, baking powder, baking soda and cocoa powder.

In another bowl cream together sugar and butter.

Add beaten eggs one after another and mix well.

Add the milk to the batter and mix.

Pour the flour mix little at a time and keep mixing.

Once done, add one spoon vanilla essence.

Pour onto paper cups until half and place them on a cup cake tray.

I placed the cup cake tray on the low height wired stool and baked for 15-17 minutes at 180*C.

Once cool, decorate with your choice of frosting!

BHUNA MUTTON

After having a rich Cashew nut Mutton semi-dry curry, I thought of not getting mutton for sometime. Yesterday, once I stepped into the wet market, my promise was broken. Standing in front of the Meat Shop I could not resist myself from buying it. A Bengali's love for mutton is by default, besides fresh water fish. Though I know the side effects of having it frequently is not good. The need of the hour is not to have it regular. We can have it but in moderation. I get home mutton once or twice a month. With meat and roti lovers at home, it is difficult not to cook it although knowing how important it is to have more of vegetables than meat. I balance it. Alongside the meat, I would definitely cook veggies and lentils. That keeps me happy. Today I cooked BHUNA MUTTON, without using water. The less gravy one goes well with flat breads. Mutton here is marinated overnight with a souring agent, sautéed in the spices and slow cooked to perfection. What you get are tender pieces of mutton cooked in their own juices made flavourful with aromatic spices. This recipe is largely influenced by the recipe of the maestro Sanjeev Kapoor.

INGREDIENTS :

Mutton : 1kg
Onion : 2 big
Garlic Paste : 3 tbsp
Ginger Paste : 2tsp
Coriander Powder : 2 tsp
Plain Yogurt : 200 gm
Caraway Seeds[sha jeera] : 1/4 tsp
Tomato : 2 
Cinnamon stick : 2 one inch sticks
Salt : As required
Turmeric Powder : 1 tsp
Red Chilli Powder : 2 tsp
Oil : 3 tbsp

METHOD :

Wash the mutton thoroughly and marinate with enough salt, wash away all of the salt after an hour.

Marinate with the beaten yogurt, half of the ginger-garlic paste, salt and turmeric. Store in an airtight container and refrigerate overnight.

Take it out an hour before cooking. Slice the onions and wash. Chop and wash the coriander leaves. Cut and wash the tomatoes.

Heat the oil in a wok. Temper with a bay leaf, caraway seeds and crushed cinnamon sticks.

Add the sliced onions. As they turn brown, add the rest of the ginger-garlic paste and turmeric.

Fry till the spices separate from the oil. Add the mutton. Stir and cover.

Remove the cover every 5 minutes and stir to avoid burning.

After 30 minutes add the tomato pieces.

After another 15 minutes, remove the cover and add the coriander powder, chilli powder and salt. Stir and cover.

Remove the cover after 10 minutes and add the chopped coriander leaves if you want, I did not. Stir and switch off.

Serve hot with any kind of bread or with rice.

DAHI CHAANA CHAT N SWEET FRUIT CHAAT

With the heat taking over.... I would want to deviate from my much loved fish and meat curries, indulge  in chaats. Back from work, I love to have them chilled. It suits beside other non-vegetarian appetisers. After having rich cashew mutton, one cannot have spicy food for some time...hahaha... the stomach won't permit. I prepare chaats for myself at regular intervals. My men are not fond of  chaats.

Chaat is a term describing savoury snacks. Back home we have variety of chaats in offer. Even in my last visit to Kolkata, I had them while I went for shopping....standing beside the road, along with like minded people watching the busy city rolling. I tell you it tastes heavenly with all the dust in it....

In Singapore, we have quite a few Indian restaurants selling Chaats. They taste good. But to have chaat sitting in an AC restaurant has no charm...its as boring as sitting amidst a formal dinner. Preparing it at home, having it while enjoying a TV show sounds better. I prepared DAHI CHAANA CHAAT [YOGURT CHICKPEA CHAAT] and a SWEET FRUIT CHAAT last week.

INGREDIENTS : [for dahi Chaana Chaat]

CHICKPEA /GARBANZO BEAN : 100 gm [I USED BLACK CHICKPEA]
YOGURT : 250 gm
SEVPURI : 25 gm [I skipped]
PAPRI : 7-8 [I skipped]
DATE-TAMARIND CHUTNEY : 4-5 tbsp
MINT CHUTNEY : 3-4 tbsp
ONION : 1 medium [I skipped]
GREEN CHILLI : 2
CHAAT MASALA : 1tsp
CORIANDER LEAVES : 1sprig
SALT : As required.

INGREDIENTS : [for the Sweet Fruit Chaat]

ASSORTED FRESH FRUITS : 2-3 types 1 each
DRY FRUITS : A few[optional]
PLAIN YOGURT : 200gm
Sugar : 1 tsp
CHAAT MASALA : 3 pinches

METHOD :

For the DAHI CHANA CHAAT, wash and soak the chick peas overnight and pressure cook using salt upto 2-3 whistles. Drain the water.

Wash and chop the onion, coriander and green chillies.

In a bowl take the yogurt and beat well.

Arrange the chickpeas in a nice glass bowl. Pour the yogurt onto it.

Add the mint chutney, date-tamarind chutney one after another.

Garnish with papri, sev puri, chopped coriander leaves, onions and green chillies.

Sprinkle chaat masala.

Refrigerate and serve chilled.

For the SWEET FRUIT CHAAT, wash n cut the fruits into small pieces. Add few dry fruits.

In another bowl, beat together yogurt and condensed milk. Pour onto the fruits.

Sprinkle chaat masala.

Refrigerate and serve chilled!