Sep 23, 2014

Potoler Dorma / Dolma (Prawn Stuffed Pointed Gourd Curry)

The biggest and longest festival of hindus are around the corner. While rest of the India is fevering for Navaratri, the city of Bengalis are fevering with Durga PujaBeing a Bengali, I am also suffering from the above fever I mentioned and totally excited for upcoming festive days. Delicious delicacies are always the part of this festive occasion.

        Today I am going to share a best vegetable preparation with a non-veg twist which is considered as one of the most conventional and humble Bengali delicacies, Potoler Dolma / Dorma. There are two variation of this dish. One is the complete vegeterian version where fried pointed gourds are stuffed with smashed potato or paneer and the other variety fried pointed gourds are stuffed with any fish or even chicken. The procedure of this recipe is little time taking. Perfectly goes well with rice or pulao


Ingredients :

Pointed Gourd - 10
Prawn (small sized) - 200 gms
Onion - 4 (make a paste)
Ginger - 2 tbsp
Garlic - 2 tbsp
Tomato paste - 1 tbsp
Turmeric powder - 1 tsp
Kashmiri red chilli powder - 1 tsp
Roasted cumin powder - 1 tsp
Garam masala powder - 1 tsp
White oil - 2 tbsp for fring
Mustard oil - 2 tbsp for cooking
Sugar - 1/2 tsp
Salt to taste
Chopped coriander leaves with garnishing 


Method :

For the filling ~ Wash and pat dry the prawn, make a paste. Make a paste of pointed gourd seeds. Now fry them with little salt and turmeric powder. Let it cool for sometime.

Heat 1 tsp oil in a pan, add 2tsp onion paste until pinkish in color. Then add half of  ginger and garlic paste, turmeric, red chilli, roasted cumin powder, saute till the raw smell goes off. Now add fried prawn and pointed gourd seeds paste, stir well and cook until oil starts releasing from sides of the pan. Sprinkle a very little water at this time and give a nice stir. Prawn stuffing is ready now. Take them out of the pan and keep separately until it becomes cool. 


Wash and clean the pointed gourds at first. Then scrape the whole skin of each of them with a knife. then cut one end little, near the edge and the other end little big. the big cut helps to enter a spoon inside to scope out the seeds.


 Now stuff the fish filling in the pointed gourd. Make a thick batter of besan or maida and water. Use this batter to seal the end of the pointed gourds.


Heat white oil in a pan, add stuffed pointed gourds at a time two or three, fry in lower flame with lid. Stirring it vigorously fry them very carefully.


Take a separate pan, heat the mustard oil add rest of onion paste and sugar, saute until brown. Now add rest of ginger-garlic paste, tomato puree, turmeric powder, kashmiri red chilli powder, roasted cumin powder and salt, mix thoroughly. Cook on medium flame till the oil starts to release from the sides and add pour the water and cover. Let it boil for sometime.

Now uncovered and add the garam masala powder and cover again for a while so that the aroma of it could be absorbed the curry. Then add the stuffed pointed gourd, cook on low flame. Once one side the pointed gourds is covered by the gravy turn them and cook the another side for few more times. Turn off the flame and add chopped coriander leaves. Potoler dorma / dolma is ready to serve. 

Enjoy this heavenly delicious dish...




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Apr 15, 2014

Chana'r Payesh (Bengali Style Paneer Kheer)

Poila Boishakh is also known as Noboborsho, or Bengali New Year, as it is the first day of the first month of Boishakh in the Bengali calendar. Poila Boishakh is a national holiday and in West Bengal it is a public holiday. This day is a very festive time for Bengalis. This day being auspicious, new businesses and new ventures are started. The Mahurat is performed, marking the beginning of new ventures. Poila Baishakh bears immense significance in the life of all Bengalis. It marks as a new beginning, a new hope, a year full of joy, well-being and prosperity. Bengali's special occasion is always incomplete without sweet preparation. I decided to make 'Chanar Payesh' for this special occasion.


Chanar Payesh is also known as 'Chanar Cake' is not very common in Bengali mistir dokan or sweet shop. Chanar payesh is enjoyed chilled with some chopped nuts. This cardamom and rose flavoured thick creamy dessert is delight to eat. 

Try it out N enjoy with family n friends...



Ingredients : 

For making Channa ~

Milk - 4 cups
Lemon juice - 2 tsp
Water - 2 tsp

For payesh/ kheer ~

Milk - 5 cups
Sugar - 1/2 cup
Cardamon powder - 1/2 tsp
Rose water - few drops

Chopped Almond for garnishing



Method :

Pour 4 cups of milk in heavy bottom pan, bring to boil.Mix water and lemon juice together.When it's starts boiling add lemon juice little by little to curdle the milk. Switch off the flame, pour the liquid in to the strainer covered with muslin cloth. 

Pour cold water and rinse thoroughly. Now slowly take the muslin cloth in hands, squeeze and drain all water completely. Set aside for 15 mins.

Take 5 cups of milk in a heavy bottom pan, add sugar .Keep this in medium heat, boil it. Cook till milk reduced to half of the quantity.


Take the paneer in a wider plate, rub it well with your palms for 5-8 mins to get smooth texture.

Now add the chana little by little and gently stir to mix it to the milk. Once all the chana is added let it simmer on low heat for 3-4 minutes.

The consistency of the dish should be thick and creamy texture. Then turn off the stove, and sprinkle cardamom powder. Allow to cool completely and refrigerate it.

Garnish some chopped nuts and serve it Chilled....!! Enjoy....



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Mar 17, 2014

Chatpata Aloo chaat

Aloo chaat is a famous roadside chatpata chaat. Street foods are always tempting everyone's taste buds and makes you drool when you view it at roadside chaat stall. Bengali chaats which is easily available on roadside chaat stall served specially in a dry leaf bowl. It is very wonderful choice for hot days as well as it has no oil and very light.

Aloo chaat is an amazing hot and tangy combination made of potato, chana, matar with the aroma of spicy masala mixed with tarmarind juice and crunchy sev/ bhujia.



Ingredients :

Potato - 1, large
Tomato - 1, large, chopped
Onion - 1, chopped
Green chilli - 1-2 (chopped)
Chana (Black chickpeas) - 1/2 cup
Matar (Yellow peas) - 1/4 cup
Roasted cumin-red chilli powder - 1 tsp
Tarmarind juice / Lemon juice - 1-2 tbsp
Black salt to taste
Garnish with sev / bhujia



Method :

Soak the chana, matar overnight. Boil it adding a teaspoon of salt, drain off water and keep aside.

Boil the potatoes without taking out its peel. Now peel it out and cut into small cubed. (Potato should not be over boiled)

In mixing bowl, add chopped potato, onion, tomato, green chilli, black chana, matar, roasted red and cumin chilli powder, turmarind juice and black salt, toss ii well. Take care so that potato pieces remain intact.

Serve in a bowl and garnish with sev / bhujia.





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Feb 18, 2014

Round-up of Holiday Recipes and the winner of giveaway

Here I am with the round up of "Holiday Recipes". I would like to thank everyone who encouraged, supported and participated in my Holiday Recipes event and Cookbook Giveaway. I am really very sorry taking so much time to post the roundup. 

 A big bunch of thanks to all my fellow bloggers who actively took part in the event. Thank you all for making this event successful. I received 154 entries and each one was unique. Here we go for the virtual treats.


Click the below link to view the round-up 
An InLinkz Link-up


Now is the time to announce the name of the winner who has contributed to the maximum entries, Sanoli from Sanoli Recipes total 40 entries.
My Kitchen Odyssey sent 25 recipes
Home Cook Food sent 18 recipes

Congratulation Sanoli, you win the giveaway cookbook "Sanjeev Kapoor's Party Cooking". Please confirm to me via email within 48hrs and also your address with pin code, your cell/mobile number to chandranibanerjee10@gmail.com . In case Sanoli does not claim her win within 48hrs then I will pick another winner.

Thanks you dearies for your enthusiastic participation and my sincere thanks to all bloggers for your creative ideas. 
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Feb 13, 2014

Heart Shaped Gulab Jamun ~ Valentine Treat

Gulab jamun is one of the most simplest and authentic Indian dessert recipe. Gulab jamun- the name itself tempts us very much right? This delicious dessert consists of milk powder/ mava and maida is formed to a dough and deep fried in ghee/ oil. These fried balls are soaked in a sugar syrup infused with cardamom. When the fried balls soak up all that sugar syrup and become soft and spongy which just melt in your mouth.


Ingredients:

To make the dough:
  1. Milk powder- 3/4 th cup
  2. All purpose flour/Maida -2 tbsps
  3. Baking soda- 1/4th tsp
  4. Milk- 2 tbsps
  5. Ghee/ Clarified butter-1 tbsp
  6. Oil for deep frying the jamun's
                  OR

Store bought instant gulab jamun mix 100 gms pk- 1

For the sugar syrup:

  1. Sugar- 2 cups
  2. Water- 2 1/4th cup
  3. Few cardamom pods
And few rose petals for garnishing


Method :

For making Sugar Syrup - Make a simple syrup by adding the water and sugar. Let the sugar melt completely. Now add the cardamom and saffron  (optional) and  simmer  for five more minutes. Turn off the heat.    

For making Gulab jamunMix all the dry ingredients and slowly incorporate the milk little at a time to make a dough. Make sure there are no lumps in the dough. Divide the dough to 15 equal parts. Apply some ghee to your palms and make 15 round ball.

For the heart shaped Gulab jamun- take some dough flatten it with your palms. To get he heart haped you can either use a cookie cutter or a butter knife. I just used the butter knife to make the heart shapes.

Now take oil for deep frying. Keep it on low- medium heat and drop the balls about four at a time. Slowly fry them, by moving them around so they are cooked evenly on all sides. It's very important to keep the temperature to low and cook them slowly. If not the the jamun's will brown on the outside and still uncooked inside.

Remove the fried balls in a paper towel and continuing frying the rest.

Add the fried balls to the sugar syrup. make sure they are completely immersed in the syrup. Let sit for at least an hour before serving.

Before serving, you can add some rose petals for garnishing.



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