Baingan Ka Chokha

Mashed brinjal sautéed in Bihari style

Cooking Time: 15-20 minutes

Servings: 4

 Preparation Time: 10-15 minutes

 Category: Veg

 Ingredients

• Brinjals 2 big• Onions 2-3 medium• Green chillies 4-5• Tomatoes 2 medium• Garlic 5-6 cloves• Mustard oil 2 tablespoons• Asafoetida a pinch• Salt to taste

• Fresh coriander leaves,chopped

2 tablespoons

MethodRoast baingan, onion, green chillies, tomatoes and garlic separately on direct flame till the skin is charred.

Peel baingan, onion, tomatoes and garlic and chop them finely. Finely chop green chillies too.

Heat mustard oil in a non stick pan. Add asafoetida and sauté for 10 seconds. Add onions, garlic and green chillies and cook for 2-3 minutes.

Add brinjals and cook for a minute. Add tomatoes and cook for a minute. Add salt and mix well.

Serve hot garnished with coriander leaves.

ChokhaContributed By: Khana Khazana

Rating:           

 

Bihari delight made from either potatoes or brinjals and served with littis.

Cooking Time: 10-15 minutes

Servings: 4

 Preparation Time: 15-20 minutes

 Category: Veg

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Ingredients

• Potatoes,boiled and mashed

5-6 medium

• Mustard oil 2 tablespoons• Coriander seeds 1 teaspoon• Dried red chillies 2• Onions,chopped 3 medium• Garlic,crushed 3-4 cloves• Green chillies,chopped 3-4• Coriander powder 1 teaspoon• Cumin powder 1 teaspoon

• Dry mango powder (amchur)

1 teaspoon

• Salt to tasteMethodHeat mustard oil in a pan. Crush the coriander seeds in a mortar with a pestle. Cut the red chillies into small pieces. When the oil begins to smoke, add the red chillies and onions and sauté for three to four minutes. Add garlic and continue to sauté. Add green chillies, crushed coriander seeds, coriander powder and cumin powder and stir. Add potatoes and mix. Add amchur and salt and mix well. Serve hot with littis.

Jamun PannaChannel: FoodFood-Turban Tadka

Rating:           

 

You have enjoyed aam ka panna, now sip on this jamun panna - it's simply wonderful.

Cooking Time: 15-20 minutes

Servings: 4

 Preparation Time: 10-15 minutes

 Category: Veg

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Ingredients

• Kala jamuns 250 grams• Black salt (kala namak) 1/2 teaspoon

• Black peppercorns,crushed

1 teaspoon

• Cumin powder 1 teaspoon• Powdered sugar 3 tablespoons• Salt to taste• Fresh mint leaves 15-20 for garnishingMethodMix jamun, black salt, crushed black peppercorns, cumin powder, powdered sugar, salt, and mint leaves in a steel container. Cover the container and shake it vigorously.

Add a little water and mix and strain. Deseed the jamuns and transfer into a mixer jar and grind with strained water and 3 cups water.  Pour the panna into tall glasses, garnish with mint leaves and serve.

Kala JamunBook: Mithai

Rating:           

 

Black is beautiful as you will see when you fry regular gulab jamun till they turn a fierce black, but lose none of their sumptuous charm!

Cooking Time: 30-40 minutes

Servings: 4

 Preparation Time: 20-30 minutes

 Category: Veg

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Ingredients

• Hariyali khoya/mawa 3/4 cup• Paneer (cottage cheese) 1/2 cup• Refined flour (maida) 3 1/2 tablespoons• Cornflour/ corn starch 3 1/2 tablespoons• Sugar 1 1/2 cups• Milk 1 tablespoon

• Green cardamom powder

1/4 teaspoon

• Ghee to deep fry• Silver warq as requiredMethodGrate the khoya and cottage cheese separately and mix.Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.  

Take each portion in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.

Bring the sugar and one and one-fourth cups of water to a boil, stirring till the sugar dissolves. Add the milk. Collect the scum which rises to the surface with a ladle, and discard. Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.

Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and place on the worktop; rotate it gently till the balls float to the surface.

Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till they turn dark brown in colour.Drain and dip them in the syrup. Let them soak for at least fifteen minutes before serving.Decorate with silver foil. 

Serve warm or cold.

SandeshBook: Mithai

Rating:           

 

Bengalis love their mishti and melt-in-the mouth ‘shondesh’ has pride of place in their pantheon of sweet delights.

Cooking Time: 20-30 minutes

Servings: 4

 Preparation Time: 30-40 minutes

 Category: Veg

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Ingredients

• Milk 8 cups• Lemon juice 1/4 cup

• Castor sugar (caster sugar)

1/2 cup

Green cardamom powder

• Pistachios,blanched and chopped

12

MethodBring the milk to a boil in a deep, thick-bottomed non-stick pan. Add the lemon juice and stir till the milk curdles. Strain and immediately refresh the chhenna in chilled water.Put the chhenna in a piece of muslin and squeeze till all the water is drained out.

Knead the chhenna well with the heel of your hand. Add caster sugar and cardamom powder, and knead again.

Cook in a non-stick pan on medium heat for eight minutes. Remove from heat and divide into twelve equal portions. Roll each portion into a ball and make a dent on the top.

When cooled, place a pistachio in the dent and serve.

Makes 12 sandesh/350 grams 

Tomato Cheese SandwichRating:           

  

Cream cheese and marinated tomato slices make these sandwiches absolutely delicious.

Cooking Time: 15-20 minutes

Servings: 4

 Preparation Time: 15-20 minutes

 Category: Veg

Ingredients

• Multigrain bread 8 slices• Tomatoes,sliced thickly 4 medium

• Cream cheese 1/2 cup• Salt to taste

• Crushed black peppercorns

1/4 teaspoon

• Basil leaves,shredded 8-10• Olive oil 1 teaspoonMethodMarinate tomato slices with the salt, crushed peppercorns, basil leaves and olive oil for ten to fifteen minutes. Apply two tablespoons of cream cheese on each of four bread slices and spread the marinated tomato mixture evenly over that. Cover with remaining four slices. Cut into fingers and serve.

Parwal Ki MithaiContributed By: Khana Khazana

Rating:           

 

A unique mithai of parwal with the stuffing of khoya in it.

Cooking Time: 10-15 minutes

Servings: 4

 Preparation Time: 10-15 minutes

 Category: Veg

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Ingredients

• Parwals,peeled, slit and seeded

250 grams

• Mawa (khoya) 1 cup• Sugar 1 1/2 cups

• Green cardamom powder

1/4 teaspoon

• Almonds,chopped 10• Pistachios,chopped 10• Milk powder 2 tablespoons• Soda bicarbonate a pinch• Saffron (kesar) a few strands

• Silver warq to decorateMethodTo make the stuffing roast the khoya on medium heat till it becomes soft. Add half cup sugar and continue to roast. In another pan boil the remaining sugar with one cup water to make a thin sugar syrup. Add green cardamom powder to the khoya and mix. Take it off the heat and add almonds and pistachios and mix. Add milk powder and mix well. Transfer the mixture onto a plate and cool. Heat water in a deep pan, add a pinch of soda bicarbonate and the parwals and boil for two to three minutes. Drain and put them in the sugar syrup and cook till they soften. Drain and cool. Stuff them with the khoya mixture. Sprinkle a few saffron strands over each parwal and decorate with silver warq. Serve cold.

RasmalaiBook: Mithai

Rating:           

 

The word ‘lip-smacking’ could have been invented to describe ras malai. And now with the recipe at hand, you can be smacking your lips whenever the fancy takes you!

Cooking Time: 1-1 1/2 hours

Servings: 4

 Preparation Time: 50-60 minutes

 Category: Veg

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Ingredients

Chenna

• Milk 10 cups• White vinegar 8 teaspoons• Refined flour (maida) 1 tablespoon• Cornflour/ corn starch 1/2 teaspoon• Sugar 1.2 kilograms• Milk 2 tablespoonsRabdi• Milk 10 cups• Sugar 6 tablespoons

• Saffron (kesar) a few strandsMethodFor the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F.  

Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.

Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.

Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth. 

Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks.  Mix the remaining refined flour with half a cup of water and set aside.

To make the syrup, cook the sugar with five cups of water, stirring continuously till all the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard.

Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.

Take one cup of the syrup, reserving the rest, in a deep, wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the chhenna patties. Add half the flour-water mixture. The syrup will froth. Cook, gently agitating the syrup so that the balls do not stick to the bottom of the pan. 

Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the chhenna patties spring back when pressed. This is a sign that they are cooked.

Remove from the syrup with a slotted spoon and place in the reserved syrup. 

To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourth its original volume. Scrape off the cream that will collect on the sides

Raj BhogBook: Mithai

Rating:           

 

Glistening gold orbs in a silvery sweet sea – royally delicious!

Cooking Time: 50-60 minutes

Servings: 4

 Preparation Time: 40-50 minutes

 Category: Veg

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Ingredients

Chenna

• Milk 10 cups• White vinegar 8 teaspoons• Refined flour (maida) 1 tablespoon• Cornflour/ corn starch 1/2 teaspoonFOR FILLING• Khoya/mawa 1/4 cup• Pistachios 1 tablespoon

• Green cardamom powder

1/8 teaspoon

• Saffron (kesar) a few strands• Rose water 1/4 teaspoon• Sugar 1.2 kilograms• Milk 2 tablespoons• Saffron (kesar) a few strands• Yellow food colour a few dropsMethodBring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F. Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir.

Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.

Transfer the chhenna onto a worktop. Mix together half a teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth. Divide into twenty-five equal portions and roll into balls.

For the filling, grind together the khoya, pistachios, cardamom powder, saffron and rose water coarsely. Divide into twenty-five equal portions and roll into small balls.

Stuff each chhenna ball with a portion of the filling and roll again into a ball taking care that no cracks form.

Mix the remaining refined flour with half a cup of water and set aside.

To make the syrup, cook the sugar with five cups of water, stirring continuously till the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle, and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.

Pour one cup of the syrup, reserving the rest, into a deep and wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the raj bhog. Add half the flour-water mixture - the syrup will start frothing. Cook the raj bhog, gently agitating the syrup so that the balls do not stick to the bottom of the pan. 

Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the raj bhog spring back when pressed. This is a sign that they are cooked.

Add the saffron and yellow colour to the reserved syrup. 

Remove the raj bhog fro 

Chenna Pudding

Crumbled chhena cooked in milk - a must try

Cooking Time: 20-30 minutes

Servings: 4

 Preparation Time: 15-20 minutes

 Category: Veg 

Ingredients

• Chenna 250 grams• Milk 1 cup• Sugar 1/2 cup + 2 tablespoons• Green cardamoms 20-25• Saffron (kesar) a large pinchMethodHeat milk in a deep non stick pan. Add ½ cup sugar and stir till sugar dissolves. Finely powder green cardamoms with 2 tbsps sugar and saffron. Add 1 tsp of this powder to the milk in the pan. Store the rest in an airtight container in the refrigerator to use as and when required. Add chhena and mix. Cook on low heat for 4-5 minutes. Transfer into a bowl, chill and serve. Or pour into a baking dish and bake for 10-15 minutes in a preheated oven at 180°C / 350°F. Cool, chill and serve.

Chhenar PayeshChannel: FoodFood-SK Kitchen - TeenPatti

Rating:           

 

A delightful chenna sweet from Bengal

Cooking Time: 30-40 minutes

Servings: 4

 Preparation Time: 15-20 minutes

 Category: Veg

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Ingredients

• Chenna,crumbled 1 cup• Milk 5 cups• Sugar 4 tablespoons

• Almonds,blanched and peeled

5-6

• Pistachios,blanched and peeled

7-8

MethodHeat milk in a deep non-stick pan. When it comes to a boil, reduce heat and simmer till it reduces and becomes a little thick. Add sugar and stir till it dissolves. Slice almonds and pistachios. Add chenna to milk and mix well. Switch off the heat. Pour into individual bowls, garnish with almonds and pistachios and chill. Serve.

Gokul PitheRating:           

  

Coconut and khoya cakes dipped in maida batter and deep fried.

Cooking Time: 10-15 minutes

Servings: 4

 Preparation Time: 15-20 minutes

 Category: Veg

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Ingredients

• Fresh coconut ,grated 1 cup• Khoya/mawa 2 cups• Sugar 2 1/2 cups• Pure ghee 3 tablespoons + to deep fry• Refined flour (maida) 1 1/2 cups• Soda bicarbonate a pinch

MethodCook two cups of sugar with one cup of water to make syrup of one thread consistency. Allow it to cool. Heat ghee in a pan. Add the coconut, khoya and remaining sugar and sauté on medium heat, stirring continuously, till the mixture thickens. Remove from the heat and set aside to cool. Divide the mixture into eight equal portions, roll them into balls and flatten them between palms to form cakes. In a bowl mix maida and sodium bicarbonate. Add one and a half cups of water to form a thick coating batter. Heat sufficient ghee in a kadai. Dip the coconut cakes in the maida batter and deep fry till golden brown in colour. Drain and soak in the sugar syrup for half an hour. Drain and serve.

PuchkaContributed By: Khana Khazana

Rating:           

 

This is the lip-smacking Bengali version of the ubiquitous paani puri.

Cooking Time: 10-15 minutes

Servings: 4

 Preparation Time: 10-15 minutes

 Category: Veg

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Ingredients

• Crisp puris (meant for pani puri)

24

• Tamarind pulp 2 tablespoons• Salt to taste• Black salt (kala namak) 1 teaspoon• Roasted cumin powder 1 teaspoon• Red chilli powder 1/2 teaspoonFor fillingBengal gram (chana) , black• Potatoes,boiled 2 largeMethodTake boiled chana in a bowl. Add boiled potatoes and mash them together with your hand. Take the tamarind pulp in a deep bowl. Add salt, black salt, roasted cumin powder, red chilli powder and mix well. Add four cups of water and mix. Add ice cubes and mix properly. Make a little hole in the puris, put the potato-chana mixture in it, dip in the stirred prepared water and serve immediately.

Aam KalakandRating:           

  

Milk cake flavoured with mango.

Cooking Time: 20-30 minutes

Servings: 4

 Preparation Time: 10-15 minutes

 Category: Veg

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Ingredients

• Milk 5 cups• Tartaric acid 4 pinches• Sugar 3/4 cup• Mango pulp 1 cup

• Green cardamom powder

1/2 teaspoon

• Nuts,chopped 1 tablespoon• Silver warq 1 sheetMethodPut the milk to boil on high heat. Add a pinch of tartaric acid. Keep stirring. After few minutes add another pinch of tartaric acid. Keep stirring. Add the rest of the acid and stir. Boil the milk stirring continuously till it thickens. When the milk becomes thick, add sugar and mango pulp and let boil. Continue to stir till the milk mixture becomes granular without actually curdling. Reduce the heat. Cook till mixture thickens further and the bubbles form on surface. Pour into a greased tray. Cut into desired shapes. Cool and decorate with silver warq.

ShuktoRating:           

  

A traditional Bengali recipe.. a classic melange of vegetables cooked with poppy seeds and mustard .

Cooking Time: 20-30 minutes

Servings: 4

 Preparation Time: 20-30 minutes

 Category: Veg

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Ingredients

• Bitter gourd (karela) , thin roundles

1 medium

• White radish,1 inch cubes

1 medium

• Ridge gourd (turai),1 inch cubes

1 medium

• Sweet potatoes,1 inch cubes

1 medium

• Potatoes,1 inch cubes 2 large

•Broad beans (sem ki phalli/papdi),1 inch pieces

10-12

• Drumsticks,1 inch pieces

2

• Eggplants/ brinjals ,1 inch cubes

1 medium

• Oil 5 tablespoons

• Poppy seeds (khuskhus/posto)

2 tablespoons

• Mustard seeds 1 teaspoon• Ginger 1 inch piece• Panch phoran 1 teaspoon• Bay leaves 2• Sugar 1 teaspoon• Salt to taste• Ghee 1 tablespoonMethodWash and cut the bitter gourd into thin roundels. Heat two tablespoons of oil in a pan and fry bitter gourd slices lightly. Drain and keep aside. Make a thick paste of poppy seeds, mustard seeds and ginger. Heat the remaining oil in a kadai. Add panch phoron and bay leaves. When the seeds start to crackle, add the chopped vegetables and stir lightly. Add the ground spices and stir for five to seven minutes. Add two cups of water and cover. Cook on medium heat stirring occasionally till vegetables are almost cooked. Add the fried bitter gourd, salt and sugar. Stir and add a tablespoon of ghee. Cook for another two minutes till gravy is not too thick nor too dry. Serve hot. 

Koraishutir KochuriRating:           

  

Bengal's winter breakfast or snack favourite-kachori stuffed with a filling of spicy green peas.

Cooking Time: 10 minutes

Servings: 4

 Preparation Time: 30-40 minutes

 Category: Veg

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Ingredients

• Refined flour (maida) 1 cup• Salt to taste• Pure ghee 4 tablespoons• Oil to deep fryFOR FILLING• Aniseeds (saunf) 2 teaspoons• Asafoetida 1/4 teaspoon

• Green peas,shelled , coarsely ground

1 cup

• Ginger,chopped 1 inch piece• Green chillies,chopped 3-4• Salt to tasteMethodSift flour with salt. Add two tablespoons of melted ghee and knead to a soft dough using water as required. Heat the remaining ghee in a kadai. Add fennel seeds, asafoetida, green chillies and ginger and sauté lightly. Add green peas and salt and mix. Continue to sauté till almost dry. Transfer into a plate and set aside to cool. Divide the dough into eight equal portions. Spread each portion into a small puri with your fingers. Place some stuffing in the centre and bring in the edges together and press to enclose the stuffing well. Roll into slightly thick puris. Heat sufficient oil in a kadai and deep fry till light brown. Drain and place on an absorbent paper and serve hot with cholar dal. 

Pineapple Raisin ChutneyRating:           

  

A sweet combination of pineapple and raisins.

Cooking Time: 20-30 minutes

Servings:

 Preparation Time: 10-15 minutes

 Category: Veg

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Ingredients

• Pineapple 1 medium• Ginger 1/2 inch piece• Sugar 1 tablespoon• Raisins 2 tablespoons• Panch phoran 1 teaspoon• Red chillies,crushed 1/2 teaspoon• Salt to tasteMethodPeel and cut pineapple into small pieces. Peel, wash and grind ginger. Cook pineapple with ginger paste. Add sugar and raisins to the pineapple and continue to cook. Add one teaspoon of paanch phoron powder, crushed red chillies and salt to taste. Add half a cup of water and cook for five minutes on low heat. This chutney can be served hot or cold. 

Mishti AlurpuliContributed By: Khana Khazana

Rating:           

 

A traditional Bengal sweet – stuffed sweet potato fritters coated with sugar syrup

Cooking Time: 40-50 minutes

Servings: 4

 Preparation Time: 20-30 minutes

 Category: Veg

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Ingredients

• Sweet potatoes,boiled and peeled and grated

1 kilogram

• Sugar 2 1/4 cups• Coconut,scraped 2 1/4 cups• Milk , thickened 6 tablespoons• Refined flour (maida) 4-5` tablespoons• Ghee to deep fryMethodHeat one and three-quarter cups of sugar with one cup of water to make a syrup of soft ball consistency. Keep warm. Heat a pan. Add coconut and roast for two to three minutes. Add thickened milk and remaining sugar and cook, stirring till dry and lightly browned. Set aside to cool. Take grated sweet potatoes in a bowl. Add refined flour and knead into a pliable dough. Divide the coconut mixture and the sweet potato into sixteen portions each. Stuff each sweet potato portion with coconut mixture and shape into oblong croquettes. These are pulis. Heat sufficient ghee in a kadai and deep fry these pulis on medium heat till golden. Drain and dip them in the syrup for fifteen to twenty minutes. Serve at room temperature. 

KhardaRating:           

  

Spicy chilli chutney with a touch of coconut.

Cooking Time: 15-20 minutes

Servings:

 Preparation Time: 5-10 minutes

 Category: Veg

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Ingredients

• Green chillies 30-40• Fresh coriander leaves a small bunch• Garlic 6-8 cloves• Oil 1 tablespoon• Cumin seeds 1 teaspoon• Salt to taste• Coconut,scraped 1/2 cupMethodRemove stems and wash green chillies thoroughly. Pat dry and chop roughly. Clean, wash, pat dry and roughly chop fresh coriander leaves and keep aside. Peel, wash and pat dry garlic cloves. 

Chef's TipOne should always exercise caution while using fresh green chillies as they can cause a burning sensation on fingers if the skin is in constant touch with cut green chillies. Do not rub your eyes with same fingers if you are working with chillies.

Annaraser ChatniRating:           

  

Pineapple chutney with raisins and spices.

Cooking Time: 20-30 minutes

Servings:

 Preparation Time: 10-15 minutes

 Category: Veg

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Ingredients

• Pineapple 1/4 large• Oil 1 1/2 tablespoons• Mustard seeds 1/4 teaspoon• Bay leaves 2• Raisins 10-12

• Ginger,chopped 1 inch piece• Salt to taste• Sugar 3 tablespoonsMethodPeel and remove eyes of the pineapple. Discard the hard core. Chop into small dices Heat oil in a kadai. Add mustard seeds. When the seeds start to crackle add pineapple pieces. Sauté for two to three minutes, add bay leaves, raisins and ginger, sauté for another two minutes. Season with salt and stir. Add one cup of water and sugar. Simmer till the chutney is thick. Cool and serve.

Kacha Kolar DalnaRating:           

  

Banana kofta in aromatic curry.

Cooking Time: 30-40 minutes

Servings: 4

 Preparation Time: 20-30 minutes

 Category: Veg

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Ingredients

• Raw bananas 4 medium• Ginger 2 inch piece• Garlic 6-8 cloves• Gram flour (besan) 2 tablespoons

• Fresh coriander leaves,chopped

1/4 cup

• Red chilli powder 1 teaspoon• Salt to taste• Oil 1 tablespoon + to deep fry• Bay leaf 1• Onion ,grated 1 large• Turmeric powder 1/2 teaspoon• Tomato,chopped 1 medium• Garam masala powder 1/2 teaspoonMethodGrind ginger garlic to a smooth paste.Boil raw bananas and peel once cooled. Mash thoroughly. Mix mashed bananas, gram flour, chopped coriander leaves, one teaspoon of the fresh ginger-garlic paste, half the red chilli powder and salt to taste. Knead to a dough and divide into

ten to twelve equal portions. Shape them into round koftas. Heat sufficient oil in a kadai and deep fry koftas on medium heat till golden brown. Drain and place on absorbent paper. Heat one tablespoon of oil in a pan, add bay leaf and grated onion. Sauté till onion turns translucent and add remaining ginger-garlic paste and stir-fry briefly. Add remaining red chilli powder, turmeric powder, tomato and cook on low heat, stirring continuously till oil separates. Add two cups of water and salt to taste and bring the gravy to a boil. Reduce heat and add fried koftas. Simmer for five minutes. Stir in the garam masala powder and serve hot.

MalpuaBook: Mithai

Rating:           

 

These sugar-soaked pancakes are most popular in Bihar, Bengal and Maharashtra. They are even eaten at breakfast to kickstart the day! Try them with rabdi for a truly decadent dessert!

Cooking Time: 10-15 minutes

Servings: 4

 Preparation Time: 3-4 hours

 Category: Veg

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Ingredients

• Milk + 3 teaspoons 1 litre• Sugar 1 1/4 cups• Saffron (kesar) 6-8 strands• Refined flour (maida) 1/4 cup• Semolina (rawa/suji) 1 tablespoonPure gheeMethodBring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat. Lower the heat to medium and simmer, stirring frequently, till the milk reduces to a consistency that coats the back of a spoon. Set aside to cool. Soak the saffron in one teaspoon of hot milk. 

Reserve two tablespoons of sugar. Place the remaining sugar in another deep thick-bottomed non-stick pan; add half a cup of water and cook, stirring occasionally. Add two teaspoons of milk to the syrup. Collect the scum which rises to the surface with a ladle, and discard. Cook till the sugar syrup reaches one-string consistency.

Add the saffron-flavoured milk to the sugar syrup.

Add the refined flour, semolina and the reserved sugar to the cooled thickened milk. Mix well to make a batter of pouring consistency, adding a little milk if required. Set aside for three hours. Do not place the batter in the refrigerator.

Place a wide non-stick frying pan on high heat and pour in the ghee. Pour a ladleful of batter and spread lightly into a round pancake. Spoon the hot ghee over the pancake and cook for one minute; turn the pancake over. Cook, turning, till both sides are cooked and golden brown. Drain and immerse in the sugar syrup for at least fifteen minutes. 

Remove and serve warm.

Khejurer SandeshDates cooked in milk and mixed with chenna to make these delicious sandesh - most popular sweet from West Bengal.

Cooking Time: 10-15 minutes

Servings: 4

 Preparation Time: 15-20 minutes

 Category: Veg

Ingredients

• Dates,stoned 200 grams• Chenna 400 grams• Milk 2 1/2 cups• Sugar 1/2 cup

• Green cardamom powder

1 teaspoon

MethodKnead the chhena with hand or blend in a mixer. Chop dates. Add to milk and boil on medium heat till thick. Add chhena and sugar and keep stirring on low heat. Remove when mixture thickens and leaves the sides of the vessel. Add green cardamom powder and stir for a few minutes more. When the mixture becomes lukewarm blend in the mixie. Grease moulds. Divide the mixture into small balls. Press each against moulds. Serve at room temperature 

hum ChumRating:           

  

A delicious traditional bengali sweet that can be prepared in variety of colours.

Cooking Time: 15-20 minutes

Servings: 4

 Preparation Time: 20-25 minutes

 Category: Veg

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Ingredients

• Condensed milk , sugarless creamy

100 grams

• Lemon yellow colour a pinch• Green cardamoms a few• Saffron (kesar) a pinch• Sugar 1 cup

•  Water 1 cup• Paneer (cottage cheese) 250 grams• All purpose flour 2 tablespoonsMethodMelt sugar in water and heat to make a thin syrup. Knead the paneer with flour and shape into oval shaped fingers, add them to the sugar syrup and boil for eight minutes. Remove from heat and add lemon color to the syrup. Cool for a while and remove the chum-chums from the syrup. Add saffron and cardamom powder to sugarless, creamy, condensed milk. Spread this on each piece and serve. 

BalushahiBook: Mithai

Rating:           

 

Delectable sweets resembling glazed doughnut by the dozen!

Cooking Time: 40-50 minutes

Servings: 4

 Preparation Time: 3-4 hours

 Category: Veg

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Ingredients

• Refined flour (maida) 1 1/2 cups• Soda bicarbonate 1/4 teaspoon• Ghee 4 tablespoons + for deep-frying• Yogurt,whisked 6 tablespoons• Sugar 2 cups• Milk 2 tablespoons

• Pistachios,finely chopped

4-5

MethodSift together the flour and soda bicarbonate into a large bowl. Rub four tablespoons of ghee into the flour mixture with your fingertips till it resembles breadcrumbs.

Add the beaten yogurt and knead into a soft dough. Cover the dough with a damp cloth and allow it to rest for forty-five minutes.

Divide the dough into twelve equal portions and shape into smooth balls. Take care not to overwork the dough. Make a slight dent in the centre of the ball with your thumb. Keep the balls covered. 

Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in the prepared dough balls, two to three at a time, and deep-fry on low heat. If necessary, place a non-stick tawa below the kadai so that the ghee does not get too hot.

Gradually the balushahi will start floating to the top. Turn gently and fry the other side till golden. The entire process may take around half an hour to forty-five minutes. Remove with a slotted spoon and drain on absorbent paper. Set aside to cool for forty-five minutes, or till they reach room temperature. 

Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves. Add the milk to the cooking syrup. Collect the scum which rises to the surface with a ladle and discard. Continue to cook till the syrup attains a two-string

consistency.

Remove the syrup from heat and soak the cooled balushahi in it for two hours.

Gently remove the balushahi from the sugar syrup and place on a serving plate. Decorate with the pistachios. Set aside for two to three hours till the sugar syrup forms a thin white coating on the balushahi.

Makes 12 balushahi 

Begun SorseRating:           

  

Deep fried brinjals cooked with panch phoran and mustard.

Cooking Time: 10-15 minutes

Servings: 4

 Preparation Time: 10-15 minutes

 Category: Veg

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Ingredients

• Brinjals 500 grams• Turmeric powder 1/2 teaspoon• Red chilli powder 1 teaspoon• Salt to taste• Refined flour (maida) 2 tablespoons• Oil 1 tablespoon + to deep fry• Panch phoran 3/4 teaspoon• Green chillies,slit 3-4• Red chilli paste 1 teaspoon• Yogurt 1/2 cup• Mustard paste 1 1/2 tablespoons• Sugar to tasteMethodWash and cut the brinjals into slices. Rub with half the turmeric powder, red chilli powder, salt and flour.

Heat sufficient oil in a kadai and deep fry the brinjals until brown and nearly cooked. Drain and place them on an absorbent paper.  

Heat one tablespoon oil in a pan, add panch phoran and green chillies. Add the remaining turmeric powder and red chilli paste. Sauté for a minute. 

Whisk the curd and add to the masala. Stir and cook for a couple of minutes. Add the brinjals. Stir and continue cooking for another five to ten minutes. Add mustard paste. Mix well and add, sugar and half a cup of water. Adjust salt. Continue simmering until mustard paste has blended. 

Serve hot with rice. 

Amer Mishti Achar

Rating:           

  

Combination of mango and ginger pickle from West Bengal.

Cooking Time: 20-30 minutes

Servings: 4

 Preparation Time: 2-4 days

 Category: Veg

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Ingredients

• Raw mangoes,peeled 4 medium• Ginger,peeled 1/2 inch piece• Salt to taste• Sugar,powdered 1 cup• Red chilli powder 1 tablespoon• Mustard powder 1 teaspoon• Mustard oil 1/2 cupMethodCut mangoes into one centimetre dices. Grind ginger to a paste. Mix the salt, sugar and mangoes in a wide mouthed bowl and leave it in the sun for a couple of days (upto four days is normal) or till the mangoes are tender and the sugar forms a syrup. Add ginger paste, red chilli powder, mustard powder and mustard oil to the mango pieces with the syrup and cook on low heat till it reaches a one-thread consistency. Remove from heat. Cool. Store in an airtight container. 

Chef's TipReplace mangoes with ripe berries to make Borer Achar.

Sharbati Shahi TukdaChannel: FoodFood-Turban Tadka

Rating:           

 

Rooh afza adds a variety to shahi tukda.

Cooking Time: 15-20 minutes

Servings: 4

 Preparation Time: 15-20 minutes

 Category: Veg

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Ingredients

• Bread slices 8• Oil to deep fry• Sugar syrup with saffron as required

• Cashewnuts,roughly chopped

1 tablespoon

• Pistachios,roughly chopped

1 tablespoon + to garnish

• Charoli/chironji 1 tablespoon• Pear 1• Apple 1• Banana(elaichi) 2• Rooh Afza 2 tablespoons

• Green cardamom powder

a pinch

• Blueberry jam 4 tablespoons• Fresh cream 3 tablespoonsMethodHeat sufficient oil in a non stick kadai. Cut the bread slices into rounds, slide them into hot oil and deep fry till golden and crisp. Drain on absorbent paper. 

Heat saffron sugar syrup on low heat and dip the bread slices in it for 1 minute. Take them out of the syrup and arrange them on a serving plate and keep aside. In the remaining saffron sugar syrup, add cashewnuts and pistachios and stir for a couple of minutes.

Peel the pear and apple and cut into small cubes. Add to the pan and toss lightly. Peel elaichi bananas, cut into small roundels, add to the pan and mix well. Add rooh afza and cook for a minute. 

Add green cardamom powder and mix. Apply jam on the bread slices and spread the fruit mixture over it. Garnish with cream and the remaining pistachios and serve. 

Cold Mango SoupChannel: FoodFood-Sanjeev Kapoor's Kitchen

Rating:           

 

Mango and vegetables make a wonderful cold soup.

Cooking Time: 25-30 minutes

Servings: 4

 Preparation Time: 15-20 minutes

 Category: Veg

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Ingredients

• Ripe mango,peeled 1• Cucumbers,peeled 2 large• Garlic 1 clove• Basil leaves 4-5• Pickled jalapenos 2• Salt to taste• Orange juice 1 cup• Red capsicum,roasted 1

• Yellow capsicum,roasted

1

• Sweet corn kernels 2 teaspoons• Fresh coriander leaves few sprigs• Lemon 1/2MethodQuarter the cucumbers vertically, remove seeds and cut into large pieces. Cut mango roughly and put into a mixer jar. Add cucumber, garlic, 4 torn basil leaves, pickled jalapenos, salt and orange juice and grind till smooth.

Chop roasted capsicum and put into a bowl. Add drained corn. Chop fresh coriander leaves and add to the bowl and mix.  

Add juice of ½ lemon to the mango mixture and mix well. Transfer into a bowl and chill. Arrange a large basil leaf and sweet corn-capsicum mixture on one side of the soup bowl, pour the soup around and serve chilled.  

Spicy Soya ChaatRating:           

  

Totally healthy soya chunks and sprouted moong chaat.

Cooking Time: 20-25 minutes

Servings: 4

 Preparation Time: 15-20 minutes

 Category: Veg

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Ingredients

• Soya bean chunks 1 cup• Salt to taste• Sprouted Green gram 1/2 cup

•Potatoes,boiled, peeled and cut into 1 inch cubes

4 medium

• Tomatoes,chopped 1/2 cup• Spring onion bulbs 1/2 cup• Spring onion greens 1/4 cup• Cabbage,chopped 1/2 cup• Lemon juice 2 teaspoons• Red chilli powder 1 teaspoon• Chaat masala 2 teaspoons• Sweet tamarind chutney 4 tablespoons• Mint chutney 2 tablespoons• Sev for garnishMethodSoak soya bean chunks in warm water for two hours. Drain and squeeze out excess water. Add salt to the soya chunks, mix well and let them cool down to room temperature/ Then refrigerate overnight. Pat them dry with a cloth.  

Heat a non-stick pan and dry roast the soya chunks on medium heat for five minutes or till partially crisp. Transfer them into a glass bowl, add sprouted green gram, potatoes, tomatoes, spring onion bulbs, spring onion greens, cabbage, lemon juice, red chilli powder, chaat masala, salt, tamarind chutney and mint chutney and mix well. Sprinkle sev on top and serve immediately.

Protien PieRating:           

  

Rich in proteins, this pie is a winner.

Cooking Time: 15-20 minutes

Servings: 4

 Preparation Time: 10-15 minutes

 Category: Non Veg

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Ingredients

• Soya Nuggets 100 grams• Boneless chicken 300 grams

• Potatoes,boiled, peeled and mashed

3 medium

• Brown bread 5 slices• Ginger 1 inch piece• Green chillies 2-3• Garlic 2-3 cloves• Red chilli powder 1 teaspoon• Cumin powder 1 teaspoon• Garam masala powder 1/2 teaspoon• Salt to taste• Oil for greasingMushroom Ragout

• Button mushrooms,quartered

8-10 medium

• Butter 1 tablespoon• Garlic,chopped 2 teaspoons• Cream 3/4 cup• Salt to taste• Thyme 3-4 sprigs

• Crushed black peppercorns

1/4 teaspoon

MethodPreheat the oven to 200°C. Soak the soya nuggets in hot salted water for ten minutes. Drain and press to remove the excess water.

Grind together soya nuggets, chicken legs, potatoes, bread slices, ginger, green chillies, garlic, chilli powder, cumin powder, garam masala powder and salt to a thick mixture. 

Grease a baking dish with oil, put the above mixture into it and spread evenly. Bake it in the preheated oven for fifteen minutes or till lightly browned. 

To make mushroom ragout, heat butter in a non-stick pan. Add garlic and sauté till light brown.Add mushrooms and sauté for a few seconds or till the mushrooms are cooked.

Add cream and stir to mix. Add salt, thyme and crushed peppercorns and mix well. Remove the pie from the oven and pour the mushroom ragout over it. Cut into slices and serve hot. 

Pasta OmletteChannel: FoodFood-Secret Recipe

Rating:           

 

Pasta, eggs and vegetables make a wholesome omelette.

Cooking Time: 15-20 minutes

Servings: 4

 Preparation Time: 15-20 minutes

 Category: Non Veg

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Ingredients

• Pasta,boiled 1/2 cup• Eggs 3• Salt to taste• Black pepper powder 1/2 teaspoon• Olive oil 1 tablespoon• Garlic,chopped 1 tablespoon• Onion ,chopped 2 tablespoons• Red capsicum,chopped 2 tablespoons

• Yellow capsicum,chopped

2 tablespoons

• Broccoli 12-15 florets• Red chilli flakes a pinch• Oregano a pinch• Cheese,grated as required• Tomato ketchup as requiredMethodBreak eggs into a bowl, add salt and pepper powder and whisk well. Heat oil in a non stick pan, add garlic, onion, red capsicum, yellow capsicum, broccoli florets and sauté. 

Pour the egg mixture into the pan and rotate it to spread the egg mixture evenly. Put the pasta over the mixture. Sprinkle red chilli flakes and oregano, cover the pan and cook for 5-7 minutes or till the egg is cooked.

Remove the omelette onto a plate, garnish with grated cheese and tomato ketchup and serve hot.