Rasagulla

Rasagulla

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INGREDIENTS

Milk: 2 cups
Water: 1 and 3/4 cup
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence

INSTRUCTIONS

• In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles. 
• Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates. 
• Switch off the heat and strain the paneer in a cheese cloth. 
• Wash the paneer with fresh water to wash away the sourness of the lemon. 
• Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes. 
• Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10 minutes. 
• Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.
• In a wide vessel, add the sugar and water and allow the sugar to melt. 
• Now reduce the heat to medium flame and add the rasgullas carefully. 
• Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally. 
• Then switch off the flame and let them cool completely. 
• Refrigerate it and serve chilled.

SOURCE: http://www.blendwithspices.com/2012/11/bengali-rasgulla- step-by- step-recipe.html
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Aloor Dum

Aloor Dum

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INGREDIENTS

Baby Potato/ Natun Aloo: 1 Kg
Salt: 1 Tsp.
Fresh Green Peas: handful
Tomato: 2
Ginger Paste: 1 Tbsp.

For Tempering:

Asafoetida: ¼ Tsp.
Dried Red Chili: 1
Bay Leaf: 1
Whole Cinnamon Stick: 1”
Green Cardamom: 1-2
Whole Cumin Seed: ½ Tsp.

To make the Spice Paste:

Cumin Powder: 1 Tsp.
Coriander Powder: 1Tsp.
Turmeric Powder: ½ Tsp.
Kashmiri Red Chili Powder: 2 Tsp.
Bengali Garam Masala Powder: 1 Tsp.
Sugar: 1 Tbsp.
Salt: 1 Tsp. (as per taste)
Mustard Oil: 2 Tbsp.

Other:

Mustard Oil: 1 Tbsp.
Ghee: 1 Tsp.

INSTRUCTIONS

• Make a paste of the tomatoes.
• Wash Baby Potatoes or Natun Aloo thoroughly under running water 2-3 times.
• Pressure Cook Baby Potatoes with the skin on with Salt in medium flame with the whistle on.
• Switch the flame off after three whistles comes from the cooker and open the cooker when the pressure drops completely.
• Now discard the water and remove the skin from each potato.
• Using a fork pierce each of the potatoes.
• Now take Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, Garam Masala Powder, Salt and Sugar in a bowl and add Mustard oil and using a spoon mix the spices to make a thick paste. If required add 1 Tsp. water to the spice mix.
• Heat remaining oil in a wok and temper the oil with Dried Red Chili, Bay Leaf, Whole Cinnamon Stick, Green Cardamom and Whole Cumin Seed and when sprouting started to mix asafoetida with 1 Tsp. of water and add to the tempering and mix properly.
• Now add Tomato paste to the tempering and cook in medium flame until tomatoes cooked properly and leave the edges of the wok.
• Add Ginger paste and cook for one more minute.
• Add previously prepared “Spice Paste” to the mixture and start cooking on low flame until oil comes from the mixture.
• Add a handful of green peas to the mixture and mix properly.
• At this stage add 3 cups of water to the mixture and mix thoroughly using a spatula.
• Check and adjust salt, sugar, and chili in this stage as per your taste if required.
• Now add boiled potatoes cover the pan with a lid and cook on medium flame for 8-10 minutes or till water dried completely.
• Add some Garam Masala Powder and Ghee and give Natun Aloor Dum a mix and switch the flame off.
• Serve hot Natun Aloor Dum with Karaisutir Kachuri or Luchi or Roti or serve it as it is with a cup of Tea.

Source: http://kitchenofdebjani.com/2015/12/natun-aloor- dum/
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Fish Kabiraji

Fish Kabiraji

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INGREDIENTS

Fish(Bhetki/Basa/swai) fillets - 8
Eggs - 7
Red chili powder - 1 tsp
Black pepper - 1/2 tsp
Mustard powder(yellow) - 1/2 tsp
Cornflour - 1 tsp
Breadcrumbs (optional) - 1 tsp
Lemon juice - 1 tsp
Salt to taste
Coriander leaves chopped - 1 tbsp

INSTRUCTIONS

• Wash the fish fillet, pat them dry and marinate with lemon juice and salt for 30 minutes. Next mix the mustard powder, black pepper, red chili powder, coriander leaves together and mix with fish fillet and leave it again for 30 minutes.
• Beat the eggs and mix with cornflour, bread crumbs with a little salt and reserve it. Heat some oil in a pan and add 2 tbsp of egg mixture.
• As soon as it becomes fluffy, add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low heat till the fish is fully cooked.
• Serve hot with green salad.

Source: http://www.betterbutter.in/recipe/2780/fish-kabiraji
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Aam pora shorbot

Aam pora shorbot

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INGREDIENTS

Firm raw mangoes: 2 big
Sugar:1/2 cup or as per your taste or the tartness of the mango
Black salt: 1/3 tsp
Bhaja masala (or dry roasted cumin powder): 1 tsp
Water

INSTRUCTIONS

• Wash the green mangoes and pat it dry with a piece of cloth or kitchen tissue. Take a fork and poke it a few times. Char the skin on direct flame till its cooked through (approx. 10-15 minutes). Let it cool.
• Then peel the skin and squeeze hard to take out all the soft pulp. Discard the stone.
• Take this pulp in your mixie jar and add the sugar. Process for a minute. Then add water (4-5 glasses of water, the final consistency of the drink would be little thick so adjust the amount of water) black salt and bhaja masala. Whiz again for a minute. Taste and if needed add more sugar, salt or spice. Fill in tall glasses with ice cubes and a final sprinkle of bhaja masala on top.
• A Homemaker's 

Notes:

• To make this sharbat choose mangoes that are firm and fresh. 
• It is said that roasting the raw magoes on direct flame is beneficial as charring on fire destroys the heat in the mangoes and they serve the purpose of cooling and refreshing properly.
• Roasting could be done on direct flame or in the oven. To roast in oven preheat it at 200C and place the mangoes wrapped in aluminium foil. cook for 25-30 minutes or little more depending on the size of the mangoes.

Source: http://www.ahomemakersdiary.com/2012/05/aam-pora- sharbat-mango- pannaraw-mango.html
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Bengali Matar kachori

Bengali Matar kachori

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INGREDIENTS

For the kachori dough:

2.5 cups maida or all purpose flour
2 to 2.5 tbsp ghee or oil
water as required
salt as required

For the green peas stuffing:

1 cup fresh or frozen peas or matar
1 tbsp besan/gram flour
1-2 green chillies, chopped
½ inch ginger, chopped
1 tsp cumin powder
¼ tsp red chili powder
1 green cardamom
One or two pinches of garam masala powder
A pinch of asafoetida or hing
1 to 1.5 tsp oil
Sugar as required
Salt as required
Oil for deep frying

INSTRUCTIONS

• In a bowl add the flour, salt and ghee or oil.
• Mix everything so as to incorporate the ghee or oil through the whole flour.
• Add water in intervals and knead to a smooth and soft dough.
• Cover the dough with a wet napkin and keep aside for 30-45 minutes at room temperature.
• Rinse the shelled or frozen peas.
• Take them in a grinder or blender.
• Grind to a semi coarse consistency without adding any water.
• If not able to grind in your mixer or grinder, then add 1 or 2 tsp of water.
• Peel the cardamom and powder the seeds in a mortar-pestle till finely ground.
• Heat oil in a small pan.
• On a low flame, add all the spice powders one by one - cumin powder, cardamom powder, red chili powder, garam masala powder and asafoetida.
• Fry for 2-3 seconds.
• Then add the ground peas, sugar and salt.
• Saute for 3 minutes.
• Stir continuously.
• Add the besan or gram flour and saute for a further 2-3 minutes with continuous stirring.
• Take the stuffing in a bowl or plate and let it cool.
• Prepare small balls from the stuffing and keep aside.
• Before making the kachoris, heat oil for deep frying in a kadai or pan.
• Make lemon sized balls from the dough and cover with a wet kitchen napkin.
• Take one ball and flatten it with your palm.
• Apply some oil to it on both sides.
• Place the ball on the rolling board and roll to a 3 inches diameter circle.
• Keep the stuffing in the center.
• Bring all the edges of the dough and press them together.
• Apply some more oil if required and roll the stuffed kachori to a circle of 4 to 5 inches circle.
• If the dough tears, then patch that spot with a small piece of dough and roll on that part gently to even it.
• Drop a small piece of dough in the oil and if it comes steadily from the bottom to the top, then the oil is hot enough for the kachoris to be fried.
• Gently drop the kachori in the hot oil.
• With a slotted spoon, apply gentle pressure on the kachori to help it to puff up, like we do while frying pooris.
• When one side is done and all puffed up - you will see that the oil has stopped sizzling.
• turn over and fry the other side.
• you can turn over twice and fry for a few seconds too.
• when the matar kachori appears crisp and pale creamish golden, remove from the slotted spoon and drain on kitchen paper towels.
• serve motor shutir kochuri plain or with yogurt or any chutney or with aloor dum or cholar dal.

NOTES

• For added flavor and taste, fennel powder or saunf powder can also be added.

Source: http://www.vegrecipesofindia.com/matar-kachori- bengali-matar- kachori/
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KUTTU KI KHICHDI

KUTTU KI KHICHDI

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INGREDIENTS

1 cup buckwheat or buckwheat groats/kuttu
2 medium potatoes, chopped in small cubes
2 cups water
1 green chili, chopped
½ inch ginger, finely chopped
½ tsp cumin seeds/jeera
1 tsp organic unrefined cane sugar or regular sugar
2 tbsp raw peanuts
1 tbsp ghee or 1 tbsp peanut oil
1 tbsp chopped coriander leaves
lemon juice or as required (optional)
rock salt as required

INSTRUCTIONS

• Roast peanuts in a frying pan or tava till they become crunchy and golden. let them cool.
• Remove and make a coarse powder of them in a mortar-pestle or in a coffee grinder. keep the powdered peanuts aside.
• Pick and then rinse the buckwheat a few times in water and keep aside.
• Heat ghee or oil in a pan or pot. add the cumin and saute till they crackle.
• Then add the green chili and ginger and saute for a few seconds.
• Add the potato cubes and saute for 2 to 3 minutes till the potatoes become crisp from the edges. stir often. its better to chop the potatoes in smaller cubes, so that they cook faster.
• Add the ground peanuts and saute for half a minute. later add the rinsed buckwheat. stir well and saute for 1 to 2 mins.
• Add the water, sugar, salt.
• Stir and cover the pan and allow the buckwheat to simmer on a low flame.
• Cook till all the water is absorbed and the buckwheat has cooked well.
• Add coriander leaves and give a final stir.
• Serve buckwheat khichdi hot or warm drizzled with lemon juice.

Source: http://www.vegrecipesofindia.com/buckwheat-khichdi- recipe-kuttu- ki-khichdi/
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TOMATO SOUP

TOMATO SOUP

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INGREDIENTS

Six red tomatoes
1 tsp cumin seeds (jeera)
3 tbsp grated coconut
1 inch ginger
1 tsp chilli powder
Rock salt to taste
1 tsp jeera seeds
3 strands of curry leaves
Oil
Roasted makhanas (for topping)

INSTRUCTIONS

• Boil tomatoes and make puree when cold.
• Grind the ginger, coconut and cumin seeds to a paste.
• Heat oil in a pan add jeera seeds, curry leaves and the paste and saute for a while.
• Add tomato puree. Add rock salt and chilli powder.
• When it comes to a boil, turn the flame to low and simmer for few minutes.
• Serve hot topped with roasted makhanas.

Adapted from: http://www.rediff.com/getahead/report/navratri-fasting- recipe-how- to-make-tomato- saar/20140925.htm
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SABUDANA TIKKI

SABUDANA TIKKI

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INGREDIENTS

Sabudana or sago or tapioca – ½ cup, soaked overnight or 2-3 hours depends on your sabudana type or quality
Peanuts – ¼ cup, roasted and crushed
Cashew nuts – 1 tablespoon
Raisins – 1 tablespoon
Cloves – 2
Cinnamon – a tiny piece (a size of clove)
Ginger paste or freshly grated – 1 teaspoon
Green chilies – 2, chopped finely
Salt – to taste
Yogurt – ⅓ cup
Rajgira atta (Amaranth flour) – 2 tablespoons
Oil – for deep frying pakora

INSTRUCTIONS

• Wash sabudana under running cold water till water runs clear. Soak them in enough water for 7-8 hours. Some sabudana requires only 2-3 hours soaking. So depending on type or quality of sabudana you have, soak them accordingly.
• They will get double or triple in size after soaking. Drain all the water and keep it in colander or strainer for 5-10 minutes and let the excess water drain out.
• Meanwhile dry roast the peanuts on low heat with moving them occasionally. They should be toasted and get some color.
• Remove it to a plate and let it cool. Once cool make coarse powder using grinder or mortar and pestle.
• Take cloves and cinnamon in a mortar and pestle.
• Make fine powder out of it.
• Take drained sabudana in a large bowl. Add crushed peanuts, clove- cinnamon powder, salt, ginger, green chilies, cashew nuts and raisins.
• Mix well till everything is incorporated well.
• Add yogurt.
• Stir well.
• Add rajgira atta.
• Mix well and make thick batter kind of mixture.
• Heat the oil in a pan on medium-high heat for deep frying. Check the oil is hot enough or not by dropping a small batter mixture into oil. If it comes on top immediately meaning oil is ready. If it takes few seconds to come on surface meaning oil is not hot enough.
• Once oil is hot, drop spoonful of batter using your hands into hot oil. Fry few pakora at a time.
• Don’t touch them for a minute otherwise they will break and fall apart in the oil which makes a big mess.
• After 1-2 minute, move them around to get even browning.
• Once browned and crispy from all the sides, remove it to a paper towel lined plate using slotted spoon.
• Serve then hot or warm with phalahari green chutney.

Source: http://www.spiceupthecurry.com/sabudana-pakoda- recipe/
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BANANA MILKSHAKE

BANANA MILKSHAKE

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INGREDIENTS

2 cups thin coconut milk
3 medium size bananas
a pinch or two of vanilla powder
sugar or jaggery as required
¼ tsp cardamom or cinnamon powder for garnishing (optional)

INSTRUCTIONS

• peel the bananas and chop them.
• put the bananas, vanilla and coconut milk into the blender.
• also add the jaggery or sugar as required.
• blend everything till smooth.
• pour banana milkshake in tall glass and sprinkle cardamom or cinnamon powder.
• serve the banana milkshake immediately as with time its color and taste starts changing. so you can not store banana milkshake in fridge to have it later.

Source: http://www.vegrecipesofindia.com/banana-milkshake/
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DRY FRUITS LADDOO

DRY FRUITS LADDOO

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INGREDIENTS

2 Cup Deseeded Dates (khajoor)(Remove the seeds of dates and then measure it for 2 cups )
1 cup coarsely grounded Dry fruits(cashew nuts,almonds,pistachios etc…)
½ cup dry fig (dry anjeer) finely chopped
1 tablespoon ghee(optional)
1 teaspoon Cardamom powder

INSTRUCTIONS

• Grind the dates coarsely  and keep it aside ….
• Add coarsely grounded dry fruit powder and ghee in it ..
• Microwave this mixture for 1 minute.. mix it ..and add finely chopped anjeer (dry fig) and make small ladoos out of this mixture…

Source: http://healthyvegrecipes.com/easy-dry- fruits-ladoonavratri- vrath-recipe/
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