Chorchori Recipe (Mixed Vegetable Recipe)

Ingredients

Mixed vegetable – ½ kg (potato, cauliflower, french beans, green peas, carrot, eggplant, red pumpkin)

Turmeric powder – ½ tsp

Red chillli – 2 to 3

Ginger – 1 tsp

Asofoetida – ¼ tsp

Sugar – ½ tsp

Salt as per taste

Mustard oil

Coriander leaves for garnishing

Panchphoron

Mustard seed – 1 tsp

Fennel seed – 1 tsp

Cumin seed – 1 tsp

Nigella seed (kalonji) – 1 tsp

Fenugreek seed – ½ tsp

Mix together all and take 1 tsp for tampering

Method

Wash and cut all the vegetables into small pieces and keep aside.

Heat one tbl.sp of mustard oil in a pan, add 1 tsp of panchphoron and fry till it splutters.

Then add grated ginger, red chilli and asofoetida. Sauté for a minute and then add mix vegetables and stir fry in oil for 2 to 3 minutes. Add a cup of water along with salt and turmeric powder. Cover and cook on a low flame till the vegetables are cooked. Garnish with coriander leaves and serve hot.

Sandesh Recipe

Ingredients

Milk – 1 litre

Lemon juice – 2 tbl.sp

Powdered sugar – ½ cup

Cardamom powder – ½ tsp

Pistachio blanched and chopped

Method

Boil 1 litre of milk in a pan and add two table spoon of lemon juice to it. When it starts to curdle, remove in a strainer lined with muslin cloth, squeeze out the excess water. Wash the paneer with plain water to remove the sourness of lime juice from it.  Tie it and hang it till all the water is drained out.

Knead the paneer with the palm of your hand for 3 to 4 minutes till it becomes smooth.

Then add powdered sugar and cardamom powder and knead again for few minutes.

Cook on a low flame for 4 to 5 minutes and remove and leave it to cool.

Make small round balls, make a dent in the centre and place pistachio in the dent and serve.

Aloo Posto (Bengali Recipe)

Ingredients

Par boiled potatoes - 3

Green chillies – 2

Turmeric  powder -1/4 tsp

Mustard oil – 1 tbl.sp

Panch phoron – 1 tsp

Poppy seed (posto) – 50 gm

Salt as per taste

Method

Cut potatoes into small cubes.

Make a paste of poppy seed by adding water.

Heat one tbl.sp of mustard oil in a pan, to it add panch phoron and green chillies. Add potatoes and stir.

Add poppy seed paste to it alon g with salt and turmeric powder.

Add half a cup of water and boil for few minutes.

Reduce the flame,  and leave it to simmer till the water dries up.

Chicken Rezala

Ingredients

For marinating chicken

Chicken – 300 gms

White pepper powder – 1 tsp

Garam masala – ½ tsp

Ginger garlic paste – 2 tsp

Yoghurt – ½ cup

Fresh cream – 2 to 3 tbl.sp

Salt as per taste

Other ingredients

Bay leaf – 1

Cloves – 3

Cardamom – 4

Cinnamon – 1 inch piece

Whole red chilli – 2

Onion boiled and then made into a paste – 1 big

Cashewnut and poppy seed paste – 3 to 4 tbl.sp

Few strands of saffron

Kewra essence – a drop of

Salt as per taste

Method

First wash and marinate the chicken with the ingredients given.

Heat 2 tbl.of ghee/butter, add bay leaf, cinnamon, cloves, cardamom, red chilli and sauté for a minute, then add onion paste, sauté for 2 to 3  minutes, then add cashewnut and poppy seed paste, and again fry for 2 to 3 minutes.

Add marinated chicken pieces, few strands of saffron, kewra essence, and a cup of water and leave it to cook on a slow flame for half an hour.

When done, garnish with roasted chopped almonds and serve hot with roti.

Rasgulla Recipe

Ingredients

Milk – 1 litre

Lemon juice – 2 ½ tbl.sp

Or yoghurt – 4 tbl.sp

Sugar – 1 cup

Almond and pistachio

Method

Heat milk in a pan, when it starts boiling, add lemon juice or yoghurt and stir till the milk curdles and the whey separates completely.

Take muslin cloth and pour the curdle milk into it. When the whey water is removed, wash the paneer in water to remove lemon smell from it. Now squeeze out the excess water, tie it and  hang it for about half an hour to 45 minutes.

Remove the paneer and knead it for 10 to 12 minutes till it forms a smooth and pliable dough.

Make lemon size balls, when you make the balls, see that the surface is smooth and there are no cracks on the surface. Keep aside.

Heat water in a pan, add sugar and cardamom powder.

When it starts boiling, add paneer balls one by one into it,

Cover it and pressure cook until one whistle or cook in a pan for 10 minutes, stir occasionally.

When you pressure cook it, after one whistle immediately keep the pan below a running tap so that all the steam is released.

Open the pan and you will see it has double in size.

Cool it, decorate it with almonds and pistachios and serve.

Use this whey water for kneading chapatti dough.

Assamese Mutton Curry

Bengali Mutton Curry Recipe