মৌরলা ভাপা

রান্নার গুণে স্বাস্থ্যকর ভাপা রান্নাও হয়ে উঠতে পারে অতি উপাদেয়।  রইল  স্টিমড ডিশের রেসিপি।। 

উপকরণ: মৌরলা মাছ ১৫০ গ্রাম, আদাবাটা ১ চামচ, রসুনবাটা ১ চামচ, কাঁচালঙ্কাবাটা ১/২ চামচ, ধনেপাতাবাটা ১ চামচ,া, সরষের তেল পরিমাণমতো, গন্ধরাজ লেবুর রস ১ চামচ, নুন ও চিনি স্বাদমতো।

প্রণালী: মাছ ভাল করে ধুয়ে পরিষ্কার করে নিন। নুন, হলুদ আর লেবুর রস মাখিয়ে কিছুক্ষণ ম্যারিনেট করে রাখুন। তারপর আদাবাটা, রসুনবাটা, লঙ্কাবাটা, ধনেপাতাবাটা, সরষের তেল দিয়ে ভাল করে মেখে নিন। তারপর গন্ধরাজ লেবুর রস দিয়ে মেখে মিশ্রণ কলাপাতায় রাখুন। কলাপাতা সমেত রান্না টিফিন বক্সে ভরে নিন। চার থকে পাঁচটা সিটি দেওয়া পর্যন্ত অপেক্ষা করুন। রান্না হয়ে গেলে নামিয়ে উপরে গন্ধরাজ লেবুর রস ছড়িয়ে দিন। গরম ভাতের দিয়ে খান ভাপা মৌরলা।

Chicken 65 in Microwave

Ingredients:

Chicken - 500gms
Oil or cooking spray - for coating the chicken.

For Marination:

Corainder powder - 1 tsp
Garam masala - 1/4 tsp
Ginger garlic paste - 1/2 tsp each
Rice flour or Corn flour - 1 tbsp 
Lemon juice - 1/2 tsp or to taste
Red Food color - 1/4 tsp
Curd - 1 tsp 

Red chili powder - 1 tsp or to taste
Oil - 1 tsp
Salt - To taste

Preparation:

Clean chicken & cut into preferred size.
In a bowl, add all Marinating items to the chicken pieces & blend well.
Put down it for at least 2 hours or Marinate overnight in a fridge.
Get marinated chicken pieces before 30 min from fridge & get it to room temperature.
Preheat Oven for 400F, for now line a tray with foil paper & cover cooking spray over it.
Leave Chicken pieces on the tray & spray oil to it or brush oil over the chicken.
Move the tray to preheated oven & roast the chicken until it turn golden brown colour & tender. 
Maximum it will take 1/2 hour to 50 mins depends on the oven setting & size.
In the meantime rotate chicken piece & cover with oil again with cooking spray.
When done move to plate & serve hot

For an additional dynamic red colour which is feature of Chicken 65, soak a few Kashmiri chillies in warm water for 7 minutes. Get rid of water and crush to a fine paste. For added hot, use a spicier range of red chilies.

DESHI MURGIR JHOL

I believe my Mother as one of main influencers in my life… She is my guide not only for cookery but for each and every part of life! I find out how to enjoy life…. How to handle in both insufficient and excess capital and last but not the least how to be cheerful always …. This post is quite unique to me as it is not only about the mark Bengali Chicken Curry i.e. Murgir Jhol but also concerning her cooking talent. Maa not at all had Chicken as she for all time has a preference for Mutton but that not at all ever reflect in her cooking. She does not even taste while cooking Chicken but outcome was always amazing.

Now I can understand how she manages to cook well without even tasted the curry because maybe this is the specialty of mothers…. Experience speaks finally…  It is her experience of cooking for more than 45 years that’s made her My Guide….as I also a vegetarian but like and love to cook nonveg dishes for my family.

In early days my father normally used to bring some deshi murgi (country chicken) and usually my mother cook the chicken in a brilliant way. My mom was a great cook. She some time applied diverse types of items in each and every of her way of cooking.

Today I've added country chicken recipe which is very simple to making. Ingredients are the similar like usual chicken curry, but I must declare the taste of this chicken curry is much tastier. Include this Murgi Jhol (Chicken Curry) with hot plain rice.

Ingredients :

Chicken - 500 gm

Turmeric Powder as required

Salt  To Taste

Onion 4 pieces  ( thinly sliced )

Garlic  Paste - 2 Table spoon

Kashmiri dry red chili paste - 3 table spoon (if use powder then take 2 table spoon)

Green chili paste - 1 table spoon

Mustard  oil as required

Gram  Paste - 1 tea spoon

Bay leaves ( tej patta ) - 2 pieces

Tomato 1 pieces ( finely Chopped )

Curd ( betan )  - 50 gm

Ginger ( adrak ) paste - 2 table spoon

 Cloves  ( lavang )  crushed - 2 pieces

Crushed  Cinnamon  ( dalchini ) -  3 pieces

 Slit , crushed  small cardamom  - 3 pieces

Pinch of Sugar

Ghee – 2 teaspoon

METHOD: -----

At first clean and pat dry chicken pieces. Add ½ quantities of garlic, ginger paste, green chili paste, Curd; Kashmiri dry red chili paste, mustard oil and Turmeric Powder with the chicken pieces. Marinade the chicken pieces for 2 hours.

Now get a karai or deep fry pan, add mustard oil, heat oil. Now into that hot oil insert bay leaves and whole garam masalas. Let them fume.

Next add chopped onion. Sauté till get it browned. Add tomatoes and stir until it become soft then add marinated chicken pieces. Let it be cook with cover at simmer for few minutes. Add the remaining spices, salt to taste, excess curd and mix it well. After few minutes cooking add water with a pinch of sugar and cover it….let it boiled under simmer flame. When chicken pieces become soft, turn off the burner and Sprinkle Garam Masala and ghee over the chicken curry. 

Cover and leave it for half an hour into the pan. Pour the DESHI MURGIR JHOL into a bowl.

Serve this dish DESHI MURGIR JHOL with hot plain rice.

Golap Pitha

Ingredients:

Milk: to make dough

Flour: 1 cup

Salt: 1/4 teaspoon

Oil or ghee: for making dough and for frying

Sugar: 1 cup

Water:  1/2 cup

Suji: 2 tablespoon

Procedure:

Take a pan, boil milk in a medium heat. Make the dough of flour with milk and add salt to it. Mix the

Take the oil/ ghee in your hand and start to mix the dough with sugar and suji nicely. Mix it well to form fine dough. Then make 7-8 small balls from this dough.

Take one small ball on your chaki and Spread hint dry flour on it and make a thin ruti.

Take a 5 to 7 cm round cookie cutter otherwise any round shape sharp edge glass or cup and cut some small round shape part from your large ruti.

Put 3 small ruti on top of one another, take small part from the excess of ruti to put in the center of your flower. 

Then make your flower following the procedure as per the picture.

After making all the flowers fry those in deep oil till a nice golden brown color comes out. Take out the pitha on a paper towel to soak the excess oil.

Pour the water in a saucepan, add the sugar in it and make it a boil. Then keep it in a low heat to simmer. Make the shira or ras or sugar syrup.

Then put all the golap pithas in the sugar syrup which is simmering in the low heat. Turn over your pitha in the syrup for couple of time to cover it with sugar syrup. Then take them out on a plate.

Formulate rest of the pitha follow the similar procedure.

Keep your pitha to become cold to room temperature and dish up this finicky Golap Pitha.

No-Bake Energy Bites with Oat

Ingredients: (Makes about 20-25 balls.)

1 cup (dry) oatmeal (I used old-fashioned oats)
1 cup toasted coconut flakes
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla

Method:

mix all ingredients together in a standard bowl until thoroughly mixed. Let cool in the refrigerator for half an hour. When chilled, turn into balls of whatsoever size you would like. Store in a sealed jug and remain refrigerated for up to one week.

Dab Chingri (Prawns in Green Coconut)

Today I will be writing the recipe of Daab Chingri. Chingri, i.e, prawn is a weakness amongst the entire Bengalese. We just love it. There are many more preparations like lau chingri, jhinga chingri, chingri bata, chingri jhal, echor chingri etc. And maybe the most privileged is the Chingri Maccher Malai Curry.

But today I am going to post a different recipe, somewhat which will make your mouth water...

Try out this delicious Bengali delight!

Ingredients:

Tender green coconut: 1
Medium sized prawns: 250 gms
Grated fresh coconut: 50 gms
mustard paste (smooth): 2 tbsp
 green chillies: 2 to 4 (as per choice)
Turmeric powder: ½ tbsp
Mustard Oil: 4 to 5 tbsp
Salt (to taste)

Process:

·          Firstly cut the tender coconut at the top and keep the cap sideways. Make a gap at the top to exhaust the coconut water and the flesh. Preserve the coconut water and flesh. Cut off the foot of the coconut also so that it can respite upright.

·         Make a paste of mustard and green chillies 
clean the prawns thoroughly to remove the veins and shells (you may keep the shell). Marinate with salt and turmeric for a few mins. 

·         Blend the mustard-chili paste with grated coconut, coconut pulp, salt, coconut water (little quantity) to make a batter in a bowl.

·         Mix together the batter with the prawns. Add mustard oil to the combination. 

·         Set the muddle in the empty green coconut case. Cover up the green coconut with the sliced top of it. 

·         Put the coconut upright within a micro-wave oven or steamer. 

·         Cook for 15 to 25 mins.

·         Open up the cover and add some mustard oil to the dish.

Delicious Daab-Chingri is ready to serve with hot rice. Try to serve with the whole arrangement.

(If you do not having any micro-wave oven or steamer then you can set up an arrangement like steamer. Take a kadai with some water then put a stand within it merged in water and then place the coconut on the stand. Cook it for 30 mints).

KHICHURI; the Eminent Starter for Bengalis

Khichuri is an authentic Indian recipe and they are used specially this recipe for the puja to worshipped the food to the God. It is of many types but here the recipe for ‘Khichuri’ is for Bhog (the food of God) purposes.

Ingredients:

            Rice: 1 cup

            Moong Dal: 1cup

            Bay Leaves: 2-3

            Cumin Seeds: ½ teaspoon

            Ginger Paste: 1 teaspoon

            Cumin Powder: 1 teaspoon

            Corriender Powder: 1teaspoon

            Salt: to taste

            Oil: for cooking

            Water: as per need

            Green Chily: 3-4

            Ghee: 2 teaspoon

            Garam Masala: 1 teaspoon

Procedure:

Firstly washed the rice and dal separately, take some water in pan to boil it and placed it on the flame to boil. Take an another pan on the flame and let the oil in to it for make it hot; leave bay leaves and cumin seeds to it and fry all the spices and mix the dal with it and stir thoroughly. After few minutes ad the rice to it and when it is done to mix it up then put all the mixture in to the boiled hot water and leave it for cooking minimum 20 minutes and when this cooked well then add green chilies and ghee to it.