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Gorma-Goromer Goppo

                    
   Gorma Goromer Goppo     
 

Weekends are always a good break to charge up our batteries for life, and the meals also plays a crucial role in it, somehow we indulge in some spicy, tangy and rich food. Bengali food is best known for its rich, spicy flavors and alluring aroma. Recipes from Bengal bear an absolutely melt-in-your-mouth experience. You are certain to have a great time experimenting with these scrumptious Bengali food recipes. Your family will definitely enjoy the new flavors of these recipes bring to the dinner table.

 

PALAK PARATA

 

Ingredients:

 

2 cups Chapatti Flour
1 cup Spinach finely chopped and steamed
1tbsp. oil
Salt to taste
1/4th tsp. chili powder or black pepper powder
Oil / butter to shallow fry

 

Method

 

·           Drain the steamed spinach and cool it to room temperature.

·           Now mix all ingredients- flour, spinach, salt, chili powder, cumin seeds and 1 tbsp. oil .

·           Add enough water to make dough of rolling consistency.

·           Cover it and keep aside for 30 minutes.

·           Then make small balls and roll them like parathas.

·           Put the palak paratha on the tawa (Griddle) and make like you make any paratha.

·           Serve palak paratha hot with home-made butter, curd or chutney of your choice.

DIM-ER DOLNAE PARATHA

 

Ingredients:

 

Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste

 

Method

·           Make dough out of whole-wheat flour, 1tbsp oil and salt as you would do for any paratha/roti.

·           Make dough 30 minutes before and cover it with moist muslin cloth.

·           Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour.

·           Now nicely spread little oil over it and fold it in a semi circle shape.

·           Spread little oil again and fold it along the length and roll it in a triangle shape.

·           Cook on a pre-heated Tawa (griddle). Turn it.

·           Pierce the egg from the top. Now slowly open the layer of paratha and pour the egg on it.

·           Spread butter/oil on this side and let it get golden.

·           Similarly cook on the other side till golden brown.

 

KEEMAR KARUKAJ

 

Ingredients:


Keema or Minced meat – 1kg
For Marinating minced meat

Turmeric powder- 2-3 tsp
Red pepper powder-3-4 tsp
Coriander powder- 2tsp
Salt -2 tsp
2 tbs of mustard oil
For the Masala Paste
2 medium size onion
2 inch fresh ginger
10 -12 cloves of garlic
Grind the above in Mixer
tempering and flavoring
onion-3-4 chopped finely.
Sugar -1 tsp
Cardamom- 5
Cloves-6
Cinnamon- 2-3 inch stick, broken into pieces
2-3 bay leaves
2 -3 tbs of mustard oil
1 tomato chopped finely


Method


Wash the minced meat in little warm water and take out and drain.
Marinate the mutton with turmeric, red pepper, salt, mustard oil.
Meanwhile prepare the masala Paste. Add to the marinating Mutton, and set aside for 1 hrs.
Now heat up Kadai or any heavy bottom pan, add mustard oil and let it heat up.
Add sugar, bay leaf and all the spice including, cardamom, cloves and cinnamon.
Add onions and fry at med for 3-4 mints till they are slightly brown, add more oil if necessary.
Add the marinated mutton and now deep fry the minced meat for 10 mints at med high.
Transfer the content to a pressure cooker and TIP-add the water by slightly warming in the Kadai which you used for deep frying ,this way the masala that has stuck at the sides of Kadai will come out easily and it can be added to the Gravy also .Add one chopped tomato also .
Cover the cooker Pan and lock it , at full high flame , one whistle and quickly lower the flame and let it cook for another 10 mints .stop the Flame and let the pressure subside .
Open the cover and sprinkle chopped coriander leaves (optional).

 

DAKABUKO DIM

 

Ingredients:


4 eggs
1/2 tsp oil
1/2 - 1 tsp jeera
2-3 tbsp broken up cashew
1 large onion (minced)
1/2" ginger
1 green chilli chopped
1 tbsp coriander powder
1 tsp turmeric
1 tomato chopped
1/2 cup yogurt
coriander leaves for garnish

Method


Hard boil eggs (8-12 mins); shell; cut into half. heat oil in pan, add cumin. When it starts to pop, add cashew and fry till golden. then add onion, ginger, chillies and coriander powder, turmeric and fry till the onions are brown. Then add tomato, yogurt and salt to taste and cook covered till the masala are like a paste and the tomatoes are fully cooked. If it is too thick add some water. Put the egg-halves in and cook covered for a few minutes. Then serve with coriander garnish.

 

SHEMAI-ER SARDARI

 

A sumptuous but not too sweet vermicelli treat.

Ingredients:

 

·                1 stick butter

·                2 handfuls very fine vermicelli

·                4 cups milk

·                1 pint whipping cream

·                1 handful raisins

·                3 tbsp sugar

·                4 almonds peeled and thinly sliced.
 

Method

Melt the butter in a pot at a low heat. Break up the vermicelli and stir into the butter. When it turns gold-brown add the milk and stir increasing the heat until it boils. Add the sugar, raisins and almonds. Cook for 10 minutes at a low heat. Pour in the cream and cook for a few more minutes. Remove and allow cooling. Chill vermicelli in the refrigerator. Serve cold.

 

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