Tuesday 20 January 2015

Patishapta Pithe

Ingredients: 

Flour(Maida)- 2cup
Milk- 2cup
Sugar- 150-200g(as per taste)
Fennel- 1tsp
Baking powder- a pinch
Oil-20ml
Grated Coconut- 1/2 cup

Directions: 

Dry fry the coconut with 1/2 cup of sugar till it becomes slightly thick and keep aside.
Now,make a uniform batter with flour and milk.
Add 100g of sugar to it and mix well.
Now fry it like pan cakes in a non-stick tawa.
Now add the coconut mixture inside it and fold it like Roll and serve hot.

Cabbage Curry

Ingredients: 

Cabbage chopped- 1 big
Potato- 4pcs cut into cubes
Green Peas- 100g
Ginger paste- 3tsp
Cumin powder-2tsp
Red chilli powder- 1tsp
Turmeric powder- 1tsp
Garam masala- 1tsp
Ghee- 1tsp
Cumin Seed- 1/2tsp
Bay leaf- 2nos
Salt & Sugar- To taste
Oil- 50ml
Tomato- 2nos

Directions: 

Heat the oil and add Cumin seed and bay leaf.
Then add the potatoes till it turns brown.
Add the chopped cabbage slowly and mix well.
Now add cumin powder, red chilli powder, turmeric powder, ginger paste,green peas,salt and sugar and mix well.
Cook till all the ingredients are mixed and it becomes soft.
When it well cooked and becomes soft, add garam masalla and ghee and take it off the oven.

Coconut Cookies

Ingredients: 

Flour(Maida)- 1cup
Suji- 1/2cup
Coconut- 1/2 cup grated
Milk- 1/2 cup
Powdered Sugar- 1/3cup
Oil- 100ml
Baking powder- a pinch

Directions: 

Make a tight dough of flour, suji, coconut, sugar with luke-warm milk.
Now roll it to thick chapati and cut from inside using a tumbler.
Now fry it lightly in a low flame.
Take it off the oven , cool it and serve.

বাধাকপির পকোরা (Cabbage Pakora)

 

Ingredients: 

Cabbage chopped- 250g
Besan- 100g
Green Chilli- 4nos
Powdered Rice or Suji- 5tsp
Salt-1/2tsp
Water- As required
Oil- 150ml

Directions: 

Mix the cabbage and besan to make a thick paste like.
Heat the oil and fry the mixture making a small flattened round shaped.
Fry it deeply till it turns brown and then serve hot with Sauce.

Sunday 18 January 2015

Kukkur Roganjos Chicken

Ingredients: 

Chicken Leg piece- 2nos.
Chopped onion- 300g
Ginger paste- 2tsp
Garlic paste- 2tsp
Fennel powder- 1tsp
Curd- 5tsp
Clove- 5pcs
Pepper whole- 4pcs
Black Cardamom- 2nos
Cinnamon- 3bark
Oil- 50ml
Red Chilli powder- 2tsp
Salt & Sugar- to taste

Directions: 

Heat the oil in a pan and add chicken with onion and fry till golden brown.
Now make a paste or powder of all the above spices mentioned.
Now bit the curd with the spices powder and chilli powder.
Then add the curd to the chicken and cook well.
Now add the salt and sugar and mix well.
When oil starts coming out from the sides, add 2 cup of water and close the lid.
When the curry becomes thick, Serve hot.

Footnotes: 

First roast all the spices in a dry pan and then grind it. This roasting will increase the flavor.

Mixed Bengali Chutney

Ingredients: 

Tomato- 1/2Kg
আমসত্ত(Amsatwa) - 150g
Dates- 150g
Sugar- 500g
Salt- A pinch
Oil- 1tsp

Directions: 

Heat the oil in a pan and cook the chopped tomatoes.
When the tomatoes becomes soft, add a pinch of salt and the sugar and mix well.
When the sugar is completely mixed, add the Dates and amsatwa and mix well.
When all are mixed well, cook for 3 minutes and take it off the oven.