Home‎ > ‎Recipe‎ > ‎Jibhe jal ana Shit-er khabar‎ > ‎

jalkhabar

           Ushnotae Mora Jal-Khabar              
 
 
Bengali cuisine is a combination of vegetarian and non-vegetarian food. Bengali cooking brings a special art to the kitchen that is rare in any other form of regional cuisine and demands a little more care. To prepare a delicious winter breakfast, deep fry 10 tbsp of enthusiasm, 5 tbsp of spirit, 3 tbsp of experimentation and 10000000 tbsp of love and dedication.

 

No wonder Bengalis are touted as the greatest food lovers in India.

Here we will discuss some mouth-watering dishes straight from my kitchen which I used to relish from my mother’s God-gifted hand, when I was young…….

 

KORAISHUTIR KOCHURI

Ingredients:
3 tblsp melted ghee, 1 cup refined flour
For Filling
1/4 kg Peas (shelled)
1 inch Ginger
4 small Green Chillies
Salt to taste
Ghee to deep fry

 

Method

Sift the flour with 1/4 tsp salt. Mix in 2 tblsp of ghee and knead to soft dough. Grind the peas, ginger, green chillies to a fine paste. Mix in the peas paste and salt. Fry well till the paste is cooked. Take off from heat up and let it cool. Divide the dough into 8 balls. Press each ball in the centre and fill it with the pea mixture. Close the opening well and flatten. Roll out as for puris. Heat up ghee in a kadai. Deep fry the puris on low heat up till golden brown. Remove and serve hot.

 

MACHER KOCHURI

 Ingredients:

 For the kochuri
2 tblsp ghee
groundnut oil for deep fry
salt to taste
2 1/2 cup refined flour (maida)
For The Filling
1 inch Ginger
5 cloves Garlic
500 gms bhetki Fish
1/2 tsp Turmeric Powder
1 1/2 tblsp Mustard Oil
1/2 tsp Red Chilli Powder
1/4 tsp Sugar
1 tsp Panch Phoron
Salt to taste

 

Method

Sieve the flour and salt together. Rub in the ghee and make medium soft dough with water. Keep aside covered with a damp cloth. Grind ginger and the garlic. Steam the fish with little salt and a little water. Take off the flesh from the bones and mash coarsely. Heat up mustard oil in a kadai, mix in the ground paste and red chilli powder. Fry for some time. Mix in sugar, salt and fish. Fry, stirring till the mixture becomes dry. Mix in the panch phoron and mix well. Divide the dough into medium sized balls. Roll into thick puris. Put 1heaped tblsp of stuffing in the center of each puri. Gather the sides, make a ball once again and roll into a puri once again. Heat up enough oil in a kadai and deep-fry the puris one at a time. Serve hot with side dishes.

 

NOTUN ALUR DAM

Ingredients

 

Baby Potato ½ kg
Gonbindhobhog Rice-2 tablespoon, soaked for an hour
Cumin powder
Cumin seeds,
Bay leaf (Tej pata):
Sugar
Red chili powder
Ghee
Sunflower oil
Cinnamon
Cardamom
Cloves
Ginger paste
Garam masala
 
 

Method

  • Peel off the potatoes and half boil them
  • Grind the soaked rice to a rough paste
  • Heat oil in a wok and fry the boiled potatoes till the upper layer changes color
  • Take the potatoes out of flame and keep aside
  • In the left out oil put in the whole cumin seeds, cinnamon, cardamom, cloves, bay leaf, sugar and sauté
  • Put in the potatoes and mix well with the whole spices
  • In a small bowl assemble cumin powder, chili powder, turmeric powder, ginger paste and add 3-4 tablespoons of water to make a runny paste, add this to the potatoes  along with the grinded rice and stir well to mix the spices well with the potatoes
  • Sprinkle salt and add 11/2 -2 cups of water and cook covered for 8-10 mins, or till the potatoes are cooked entirely
  • Pour the clarified butter and garam masala and take out of flame
  • Serve hot.

 

 Cauliflower & Potato Bhaji
 

Ingredients

1 medium cauliflower, 2 large potatoes 1 tomato, finely diced 1/2 tsp. whole cumin seeds, 1/2 tsp whole black mustard seeds, 1/4 tsp. ground turmeric, Small piece of fresh root ginger, peeled - finely chopped, Small bunch of green corianders, Salt to taste ,Oil for frying ,

Method

Cut the cauliflower into smallish florets and the potatoes into 2 cm. cubes. Heat small amount oil . When it becomes very hot (beginning to smoke) add the seeds. Let it get cooked for a few seconds. Add the cauliflower, potato, tomato, ginger, turmeric and salt. Stir to coat everything with oil and spread the turmeric evenly. Turn the heat down to medium and cover the pan tightly. Stir again after 10 minutes and make sure it's not sticking. Don’t add any water. Cook until the potatoes and cauliflower are soft but not falling apart. It should take about 20 minutes altogether. When its ready, turn off the heat and stir in some chopped coriander.

CHOLAR DAL RECIPE

 Ingredients:

1 tblsp ghee
4 -6 green chillies slit
1 tsp garam masala powder
1 tblsp coriander powder
3 bay leaves
1/4 coconut
1 tsp red chilli powder
1 tsp turmeric powder
2 - 4 tsp sugar
250 gms chholar dal
1 tblsp cumin powder
salt to taste
1 tblsp raisins

 

Method

Wash the dal and boil with 4 cup of water. Mix in turmeric, cumin, garam masala, and slit green chillies.Mix in salt and sugar to taste. Mix well and stir fry till the time the dal is soft and thick. Heat up ghee in a kadai. Mix in bay leaves and garam masala. When it stops splattering, mix in it to the dal. Mix thoroughly. Cut the coconut into small dices and fry in ghee till light brown. Mix in this to the dal and stir. Serve hot along with macher kochuri or peas kochuri, as mentioned above.

 

 

Begun Bhaja
 

Ingredients

·                   100 gm: begun (egg plant)

·                   1 tsp: Turmeric powder

·                   2 tbsp: Mustard oil

·                   Salt to taste

 

Method

Cut the begun lengthwise. Rub in salt and turmeric. Heat the mustard oil in a frying pan. Add the pieces of begun to it and keep turning the sides to cook evenly on either side. Serve hot.

 

 

 

NALEN GURER PAYESH

 

Ingredients

1 tblsp raisins
1 cup basmati rice
3 green cardamoms
10 almonds (optional)
1 cup jaggery grated
2 liters milk
1 tblsp sugar

 

Method

Wash the rice and remove and let it dry for an hour. Blanch the almonds and slice. Wash the raisins. Boil milk. Lower the heat up and continue to boil stirring constantly for fifteen to twenty minutes. Mix in the rice and continue to stir fry till the rice is soft. Mix in sugar. Continue to stir fry till the milk has reduced to half. Mix in jaggery and mix. Mix in the cardamoms, almond slices and raisins (if using) and stir well. Serve cold.


Comments