Categories
Bengali dish Bengali pujo Dessert

MISHTI NIMKI / FRIED SWEET CRACKER RECIPE

The biggest festival of nation – Durga Pujo, has come to an end. Ma Durga left for her home with her family after spending days at her maternal home.

As Ma Durga immerses in water, Bengali does Bijoya Dashami, a ritual where people touch feet of their elder, and seek their blessings, exchange sweets. People visit family, Friends, treat each other with sweet or salty snacks like Nimki, Chanachur. It’s an age old tradition.

My mother cooks Nimki for this occasion since my school days. We treat our guests with homemade Kucho Nimki and sweets. This year, Ma prepared this Mishti Nimki for this eve. This Mishti Nimki- it’s just the sweeter version of the salty Nimki. Deep fried Nimkis are dunked in a sugar syrup, thus making it sweet and also an awesome easy-to-cook Sweet Recipe.

NOTE

  1. Nimki can be of any shape, depending on preference.
  2. Always dip the salty Nimkis in sugar syrup immediately after frying. Let it soak for 20 minutes.
  3. Crush cardamom or cloves can be used for making syrup flavourful.

This NIMKIS can be stored in Air tight container for months.

  • Cuisine – Bengali
  • Course – Snack/Desserts
  • Prep time -40 minutes
  • Cooking time -20 minutes
  • Author Tina

INGREDIENTS

  • 4 Cup Whole Wheat Flour
  • 1 tsp Salt
  • 1 Tsp Baking Powder
  • 4 Tablespoon Oil (Preferred soya oil or Sunflower oil)
  • 1 Cup Sugar
  • Water
  • Soya Oil to Fry

RECIPE STEPS

  1. Take a bowl. Take the whole wheat flour.
  2. Add salt, baking powder.
  3. Add 4 Tablespoon Oil.
  4. Mix Everything.
  5. Use in mixing everything. As the Flour starts crumbling in palm, start adding water.
  6. Made a tough dough.
  7. Smear oil on the top, rest it for 30 minutes.
  8. Pour oil in kadai. Boil it on High flame till smoke starts coming out.
  9. After 30 minutes, make balls from the dough.
  10. Roll paratha from the dough ball.
  11. Cut the paratha with a knife- vertically and horizontally.
  12. Start frying them in oil. Fry them golden.
  13. Pour 1 cup water in another kadai. Add 1 Cup sugar. Boil it to prepare sugar syrup. Check the consistency. The syrup shouldn’t be too thick.
  14. Transfer the Nimkis in sugar syrup as soon it gets fried.
  15. Soak it for 10-15 minutes
  16. Transfer to a plate. Let it cool. Serve.
Categories
Bengali pujo Mutton Recipe

KEEMA ALOO CURRY | MUTTON KEEMA CURRY RECIPE

A delicious easy to cook recipe

Aloo Keema curry tastes fabulous with roti. You can also pair this recipe with pulao.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -15 minutes
  • Cooking time -20 minutes
  • Author Tina

INGREDIENTS

  • 300 GM Mutton Keema
  • 1 Cup Potato Cubes
  • 1 Onion
  • 1 Tomato
  • 6 Garlic Cloves
  • 2 Tsp Garam Masala Powder
  • 1 Tsp Turmeric Powder
  • Salt to taste

Recipe Steps

  1. Pressure cook the Keema and potato cubes. Add 1 tsp turmeric powder and 1 Tsp Salt.
  2. Cut tomato, Onion, garlic cloves and ginger slice into thin slices. Make paste.
  3. Take 1 Tsp Garam Masala Powder and 1 Tsp Turmeric Powder in a bowl. Make paste.
  4. Add mustard oil in pan.
  5. Fry the Potato Cubes and set aside.
  6. Add the tomato onion paste.
  7. Add salt to taste.
  8. Saute them.
  9. Add the spice paste.
  10. Add the keema.
  11. Mix everything.
  12. Cook for few minutes.
  13. Add water as much needed.
  14. Cook till water absorbs the flavour of masala.
  15. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.
Categories
Bengali pujo DURGA PUJO SPECIAL RECIPE Veg recipes

BESANER DHOKAR DALNA | DHOKAR DALNA RECIPE | BENGALI DHOKAR DALNA

Dhokar Dalna, one of the most popular and loved recipe of Bengal. Be it any festival or celebration of any auspicious occasion like Paite (Sacred thread ceremony), annaprason (first rice eating ceremony), sadh (baby shower ceremony), this Bengali delicacy is a must in the platter. Fried Dhokas cooked in a spicy mushy gravy makes a delightful meal.

To skip the regular version of cooking this recipe with Cholar Dal, I have used Besan in cooking this authentic recipe. And it turned out magnificent.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -30 minutes
  • Cooking Time -15 minutes
  • Author Tina

INGREDIENTS

  • 1 Cup Besan
  • 1 Tsp Turmeric powder
  • 2 Tsp Garam Masala Powder
  • Salt and Gur to taste
  • 1 Tsp Baking Powder
  • 1 Tomato
  • 1/2 Inch Ginger Slice
  • 1 Tsp Coriander Powder
  • Mustard Oil to Cook

RECIPE STEPS

  1. Take a bowl. Take the Besan in bowl.
  2. Add salt to taste, pinch of turmeric powder.
  3. Add water and prepare the batter.
  4. Add 1 tsp Garam Masala Powder.
  5. Whisk everything.
  6. Set aside for 30 minutes.
  7. Add 1 tsp Baking Powder. Whisk again.
  8. Pour the mixture in butter greased box.
  9. Bake for 20 minutes.
  10. Cut into cubes and fry them.
  11. Fry them golden brown and set aside.
  12. Cut tomato, Ginger Slice. Make a paste.
  13. Add the spices in a bowl. Add water and make paste.
  14. Now put the tomato paste in same oil.
  15. Start frying.
  16. Add salt to taste.
  17. Add water once masala starts changing colour.
  18. Add the spice paste.
  19. Add gur to taste. Cook for few minutes in medium flame.
  20. Mix well.
  21. Add the fried dhoklas.
  22. Sprinkle 1 tsp Garam Masala Powder and finish cooking.
Categories
Bengali pujo DURGA PUJO SPECIAL RECIPE Noodles recipe

EGG NOODLES RECIPE | HOW TO COOK EASY EGG NOODLES | DURGA PUJO SPECIAL RECIPE

Noodles are something that everyone loves. If you are a noodle lover, then this easy egg noodles recipe is a must try. Being fan of Indo-Chinese dishes, we often make this egg noodles recipe at home. Combination of egg and veggies ,gives this dish a healthy dose. You can use as many veggies as you wish. Here I have added capsicum, carrots and onions. This is a great snack recipe which we prefer to indulge in Dinner.

Pair it with any Manchurian or curry based dish. We have paired it with scrambled egg feast.

This is an easy to cook recipe, and can be made with easily available ingredients. If wish extract the egg yolk, to make your treat healthier.

If you love your Noodles spicy, add dry red chilli flakes.

TIPS TO COOK PERFECT NOODLES

  1. Boil noodles carefully, otherwise noodles will become sticky. Add little bit oil in the water, it solves the issue of stickiness.
  2. Stir fry veggies carefully, soften them. Don’t burn them. Make sure to fry veggies in medium flame.
  • Cuisine – Indo-Chinese
  • Course – Snack/Main Course
  • Prep time -20 minutes
  • Cooking time -15 minutes
  • Author Tina

INGREDIENTS

  • 3 Packets Noodles
  • 3 Onion
  • 2 Capsicum
  • 2 Carrot
  • 1-2 Egg
  • 1 Tsp Black Pepper Powder
  • 1 Tsp Garam Masala Powder
  • Salt to taste
  • 1 Tsp Tomato Ketchup
  • Soya Oil to Cook

HOW TO COOK EASY EGG NOODLES

  1. Boil noodles in salt water. Drizzle soya oil in the water. This way noodles will not become messy.
  2. Drain out the water and set noodles aside.
  3. Now drizzle oil in pan.
  4. Break 1egg and pour it directly in pan.
  5. Toss it and set aside the scrambled egg.
  6. Now time to fry the veggies.
  7. Chop the veggies into thin slices.
  8. Pour oil in pan.
  9. Start with carrot frying. Carrots take long time to tend. Cook in medium-low flame. Cover in between to fasten cooking.
  10. As carrots get half fried, add capsicum slices. Add salt.
  11. Fry them till the capsicum slices start changing colour.
  12. Add onion slices. Onion gets cooked easily. Fry carefully so that Onion slices don’t get burnt neither becomes brown. Try to retain the colour.
  13. As veggies get cooked, add the noodles. Carefully mix with the already fried veggies. Now cook in high flame, otherwise noodles will stick with the bottom of the pan.
  14. Add 1 tsp Black Pepper Powder, 1 Tsp Garam Masala Powder.
  15. Mix everything very carefully so that mixing doesn’t break the noodles.
  16. Add ketchup. Slowly mix it.
  17. Time to add the scrambled egg pieces.
  18. Toss them.
  19. Transfer to a bowl and serve hot with side dish of your choice.

Now noodles can be served with any Manchurian or chilly based curry or any curry of your choice. We cooked an easy SCRAMBLED EGG FEAST to pair with the noodles.

HOW TO COOK SCRAMBLED EGG FEAST

INGREDIENTS

  • 3 Eggs
  • 3 Tomato
  • 6 Garlic Cloves
  • 1 Capsicum
  • 1 Onion
  • Salt to taste
  • 1 tsp Black Pepper Powder

HOW TO COOK SCRAMBLED EGG FEAST

  1. Take a bowl. Break eggs and put it in bowl.
  2. Add salt to taste, 1 Tsp Black Pepper Powder. Whisk everything.
  3. Pour oil in pan.
  4. Add the eggs.
  5. Stir the egg before it sets.
  6. Set aside the scrambled eggs.
  7. Now cut the tomato into thin slices. Put it in a blender. Add garlic cloves. Make paste.
  8. Put the paste in pan.
  9. Add 1 tsp salt.
  10. Saute them.
  11. Cut Onion and capsicum into cubes.
  12. Put it in pan.
  13. Toss everything.
  14. Add water.
  15. Wait for few minutes, till water absorbs the masala paste and the gravy becomes semi-dry.
  16. Add the scrambled egg. Toss everything and it’s ready.

See an easy-to-cook recipe , that you can pair with noodles. This recipe will also go well with fried rice or pulao. If want to pair with roti or chapati, make sure to make to thick up the gravy more, as this version is too dry for chapatis.

Categories
Bengali dish Bengali pujo Mutton Recipe

KOSHA MANGSHO (BENGALI MUTTON CURRY ) – DURGAPUJO SPECIAL RECIPE

A delicious spicy Bengali Mutton Curry cooked with Mutton and spices in mustard oil.

KOSHA MANGSHO – a must in all Bengali festivals or any special occasion. This Bengali Mutton Kosha is a bit at every Durga Pujo. Since only few days left to celebrate the biggest festival of Bengal, I am sharing recipes that will make Durga Pujo feast more alluring.

Kosha Mangsho – A popular traditional Bengali dish,cooked in a thick tomato-onion gravy together with Garam masala powder adding strong flavour to the curry.

There are two ways to COOK this KOSHA MANGSHO

  1. Marinate mutton pieces overnight with yoghurt and papaya zest and then slow cook in Kadai. Overnight marination gives adequate tenderness to the Mutton and the slow cooking process makes mutton curry more luscious.
  2. Other step is to pressure cook mutton for 20 minutes before cuddling them with spices in Kadai.

It’s best to use mustard oil to cook mutton curry since the pungent smell makes it more tempting.

  • Cuisine – Indian (Bengali)
  • Course – Main Course
  • Author Tina

INGREDIENTS

  • 500 gm Mutton
  • 2 Tomato (large)
  • 3 Onion (large)
  • 8-10 garlic cloves
  • 1/2 inch Ginger slice
  • Green Chilli
  • 1 tsp Turmeric Powder
  • Salt to taste
  • 1 tsp Sweet Curd
  • 1 tsp Garam Masala Powder
  • 1 tsp Sugar
  • Mustard Oil to Cook

HOW TO COOK BENGALI MUTTON KOSHA

  1. Marinate Mutton pieces with 1 tsp turmeric powder and salt to taste.
  2. Marinate for 30 minutes.
  3. Cut tomato, Onion into thin slices.
  4. Put it in pan. Add 4 Garlic Cloves.
  5. Saute for few minutes.
  6. Wait for few minutes till veggies soften and change its colour.
  7. Put it in mixer alongwith ginger slice. Make paste.
  8. Put the mutton pieces in cooker. Add 1 Onion (dices), 4 Garlic Cloves. Cook for 20 minutes
  9. Add mustard oil in pan.
  10. Temper the Oil with 1 tsp Sugar.
  11. Put the masala paste of tomato-onion . Saute for few minutes till masala starts changing colour.
  12. Take a bowl. Add 1 tsp turmeric powder, 1 Tsp Garam Masala Powder, 1 Tsp Salt, 1 Sweet Curd(sweet curd gives nice colour to the mutton, adds more texture and taste than yoghurt) little bit water and make smooth paste.
  13. As the tomato onion gravy paste start changing colour, add the curd paste.
  14. Cook in medium-low flame.
  15. Add the boiled mutton pieces.
  16. Cook in medium flame, let the Mutton pieces get cooked on its own.
  17. Add salt to taste.
  18. Add 1 tsp Ghee.
  19. Mix everything well.
  20. Add water.( Use the Mutton stock and the water poured in masala keeping bowl).
  21. Let it cook in medium flame now.
  22. Cook till oil starts floating on top.
  23. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

It goes best with rice or pulao.

Categories
Bengali dish Bengali pujo Potato recipe Veg recipes

ALOO POSTO RECIPE | BENGALI ALOO POSTO RECIPE | HOW TO COOK BENGALI STYLE ALOO POSTO

A traditional Bengali recipe , where potatoes are cooked in poppy seed paste. It is a lightly spiced curry.

This recipe is a perfect example of when just a few ingredients can yield the fantastic dish which people savour for years. A staple in Bengali household, this recipe has a separate fan base.

  • Cuisine – Bengali
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -10 minutes
  • Author Tina

INGREDIENTS

  • 1 Bowl Potato Cubes
  • 6 Spoon Poppy Seed
  • 1 Tsp Turmeric Powder
  • Salt to taste
  • Dry Red Chilli

HOW TO COOK BENGALI STYLE ALOO POSTO

  1. Perboil the potatoes after cutting into cubes. Set aside.
  2. Dry Roast the poppy seed.( It gives nice aroma)
  3. Add water and grind it in a grinder.
  4. Pour mustard oil in pan.
  5. Put the potatoes for frying.
  6. As potatoes become golden, add the poppy seed Paste.
  7. Add salt to taste and pinch of turmeric powder.
  8. Saute them.
  9. Cook for few minutes.
  10. Add water ( pour water in the grinder bowl and put it in pan. Will use the remaining poppy seed Paste).
  11. Cook for few minutes till water gets dried.
  12. Pour dollops of mustard oil and finish cooking.
  13. Serve with Rice.
Categories
Bengali dish Bengali pujo Veg recipes

CHAL POTOL RECIPE (POINTED GOURD COOKED WITH RICE) | BENGALI STYLE PARWAL RECIPE

Potol or pointed gourd is found in abundance in West Bengal vegetable market. Buying “alu -potol ” is must in our vegetable shopping. From DOI POTOL to PUR POTOL to POTOL POSTO, varities finger licking dishes can be cooked with this potol.

Fresh parwals always taste better. Tender Parwal which are mainly seedless tastes wonderful.

CHAAL POTOL is an age old classic recipe which used to be cooked in auspicious occasion like Durga Puja feast, onnoprashon(first rice eating ceremony), aiburo bhat(maiden rice) and many more. This is our “Thakuma-didima’r” recipe that still tops the chart of Bengali cuisine.

Just few days left for the most celebrated festival of West Bengal. This Durgapuja surprise your loved ones with this age -old classic Bengali recipe.

  • Cuisine -India/Bengali
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -20 minutes
  • Author Tina

INGREDIENTS

  • 300 gm Parwal /Potol
  • 2 Tsp Turmeric Powder
  • 2 Tsp Garam Masala Powder
  • Salt to taste
  • 4 Tsp Gobindobhog Rice
  • Sugar to taste
  • 1 Tomato
  • Ginger slice (chopped)
  • Mustard oil to Cook

SERVINGS -4

HOW TO COOK BENGALI STYLE CHAAL POTOL

STEP BY STEP PROCEDURE WITH PHOTOS

Scrap the skin of parwal. Deseed them if seeds are too big. Sprinkle 1 tsp turmeric powder and salt. Coat them. Set aside.

Put mustard oil in pan. Put the parwals for frying.

Cover with a lid and fry parwals in low flame. In this way, Parwal gets cooked well (soft inside and golden outside). In the meantime, chop tomato and ginger. Make a paste.

As Parwal gets cooked, put the paste in pan.

After tossing them, put the gobindobhog rice. (Make sure to soak the gobindobhog rice in water for at least 30 minutes, this helps in cooking the rice faster).

Add salt to taste, sugar to taste, 1 tsp turmeric powder, 1/2 tsp garam masala powder. Cook for few minutes more. As raw smell of the masala goes away, add water and cover with a lid. Cook till rice gets cooked.

As rice gets cooked, sprinkle 1/2 tsp garam masala powder and finish cooking.

Serve with hot rice. It even tastes good with paratha.

Categories
Bengali dish Bengali pujo Dal Recipe Rice recipe Veg recipes

MOONG DALER KHICHURI (BHOGER KHICHURI| HOW TO COOK BENGALI STYLE MOONG DALER KHICHURI/KHICHDI

Moong Daler Khichuri is a delicious one pot Bengali style meal cooked with rice,moong dal (yellow lentil) and vegetables. This Bengali style Moong Daler Khichuri is popularly known as BHOGER Khichuri as this Khichuri is offered to Maa Durga as Bhog during Durga Puja festival alongwith other Bengali delicacies such as Paanch Bhaja, alur dom, labra and doi.

Not only in Durga Pujo, but also in Kali Pujo, Saraswati Puja or Laxmi Pujo ,this Bhoger Khichuri is must. This Khichuri is a no onion no garlic preparation since it is offered to God/Goddess.

Addition of vegetables is totally optional,as it can also be cooked with only potatoes.

  • CUISINE – INDIAN/BENGALI
  • COURSE – MAIN COURSE
  • PREP TIME -10 MINUTES
  • COOKING TIME-20 MINUTES (IT DEPENDS ON THE RICE)

TIPS

  • While cooking with moong dal, it’s a must to dry roast them before washing. Dry roasting them, only enhances the aroma of Moong Dal.
  • If Gobindobhog Rice is used, it gets boiled quickly and also makes the Khichuri more aromatic.

INGREDIENTS

  • 1 Cup Gobindobhog Rice
  • 1.5 Cup Moong Dal (Yellow Lentil)
  • 1 tsp Cumin Seeds ( Jeera)
  • 2-3 Dry Red Chilli
  • 1 Cup Coconut Cubes (small cubes)
  • 1 Cup Potato Cubes
  • 1 Tsp Turmeric Powder
  • Salt to taste
  • Mustard Oil to Cook
  • 1 Tomato
  • 1 Tsp Garam Masala Powder
  • 4 Tablespoon Ghee

SERVINGS -4

HOW TO COOK BENGALI STYLE BHOGER KHICHURI

STEP BY STEP WITH PHOTOS

Dry roast the Dal as well as the rice.

Wash them thoroughly. Set aside the dal. And keep the rice soaked in fresh water.

Take a pot. Put 2-3 tsp mustard oil in pan. Temper the oil with 1 tsp Cumin seeds. As seeds start splattering, add dry red chilli. Add chopped Coconuts. Fry them.

As Coconut pieces start changing colour, add potato cubes. Toss them for a while.

Add water next. Add 1 tsp Turmeric powder. Add the Moong Dal . Cut the tomato into cubes. Put it pot. Cover with a lid and wait till dal gets half cooked.

Add water soaked Gobindobhog Rice. Add salt to taste. Gobindobhog Rice gets cooked easily. Wait for few minutes.

When fragrance of Gobindobhog Rice starts coming, means rice is ready. Add 1 tsp Garam Masala Powder and ghee. Finish cooking.

Categories
Bengali dish Bengali pujo Egg recipe SNACK IDEAS Street style fries

SOYA KATHI ROLL | KOLKATA STYLE ROLL WITH SOYA CHUNKS | SOYA KATHI WRAPS | ROLL RECIPE

Kolkata is well known for its street foods. And egg rolls top the chart always. Thin parathas coated with egg , filled with cucumber and onion slices, together with tangy tomato sauce and hot chilly sauce, can make anyone drool with the name only. With lockdown, it’s been ages since, took a bite of this crunchy crispy roll flavoured with sauce. So why not cook this roll at home. It’s very easy to cook. Addition of Soya chunks have only made the roll healthy.

  • CUISINE – INDIAN
  • COURSE – BREAKFAST/ SNACK / TIFFIN
  • PREP TIME -15 MINUTES
  • COOKING TIME -20 MINUTES
  • AUTHOR TINA

INGREDIENTS

  • 2 Eggs
  • 200 gm Soya Chunks
  • 1 Tomato
  • 1 Onion
  • 1 Tsp Garam Masala Powder
  • Salt to taste
  • Cucumber and onion slices
  • 2 Chapati
  • Mustard Oil

YIELDS-2

HOW TO COOK SOYA KATHI ROLL

Boil Soya chunks in water. Squeeze the excess water and put it in a bowl.

Cut the tomato and onion into slices. Make a paste.

Coat the soyachunks with the paste. Add 1 tsp Garam Masala Powder and salt to taste. Marinate for 10-15 minutes.

Drizzle mustard oil in pan. Put the marinated Soya chunks in the pan. Cook till Soya chunks become golden.

Chapattis have been prepared previously.

Break one egg and put directly in pan.

Spread it in the pan.

Put the chapati on the egg. Coat the chapati with egg.

Flip it to fry the other side.

Transfer to a plate.

Fill it with cucumber and onion slices. Add the masala Soya chunks.

Roll the rolls. Serve with sauce.

Instead of coating the filling with sauce, serve with a sauce dip. It will taste different.

Categories
Bengali dish Bengali pujo Sweet dish

ALMOND ELAICHI SANDESH | HOW TO COOK SANDESH AT HOME | SANDESH RECIPE

On the eve of Nandotsava, here’s presenting Almond Elaichi Sandesh, sandesh cooked with almonds flavoured with cardamom. This sandesh recipe can be cooked easily with chena , sugar and Cardamom, ingredients mostly available at home.

Nandotsava, festival celebrated the day after the festival Janmashtami. It is believed that all the villagers of Braj visited Nand Baba’s house to see little Krishna and congratulate Mata Yashoda.

Sandesh is very popular in West Bengal. Mostly cooked with chena,sugar , this sweet delicacy has now many variants like Aam Sandesh, pineapple sandesh.

This Almond Elaichi Sandesh is very easy to cook.

  • Cuisine – Indian
  • Course – Dessert
  • Prep time -10 minutes
  • Cooking time -20 minutes
  • Author Tina

HOW TO COOK ALMOND ELAICHI SANDESH AT HOME

INGREDIENTS

  • 1.5 litre Milk
  • 10-15 Spoon Milk Powder
  • 6 Lemons
  • 6-8 Cardamom Pods
  • 200 gm Crystal Sugar
  • 10-12 Almond( Chopped)

YIELDS-15

  1. Pour Milk in a bowl. Let it boil.

2) Cut lemons into half. Squeeze the juice from the lemon in a bowl. ( Using lemon in milk curdling is the best option,as it gives a nice aroma to the curdled milk)

3) Put the juice in the milk, as soon milk starts boiling

4) Stir slowly so that the juice gets mixed with the milk. Generally milk curdles as soon lime juice is added.

5) Prepare some extra juice in case needed.

6) As soon greenish whey is visible, extract the chana/chena from it.

7) Drain out the excess water from the chana/chena.

8) Put a bowl/pan in oven. Put the chana/ chena in it. Add 4-6 spoon Milk Powder.

9) Start mixing. Mash them with a spatula so that no lumps are formed.

10) Continue mixing for 4-5 minutes.Stir continuously so that, chena doesn’t get stick to bottom of the pan.

11) Add 200 gm Crystal Sugar. (Using crystal sugar in making sweets is wonderful, as the mixture becomes less runny , also sugar need time to dissolve, crystal sugar dissolves easily)

12)Crush cardamom pods with mortar-pestle and put it in pan.

13)Mix them throughly. Then add half of the chopped almonds.

14)With a spatula mix everything. Make sure to cook this phase in low flame. Stir continuously so that chena doesn’t get stick to the pan.

15) Take a plate, brush ghee/butter on it. Transfer the chena on the plate.

16) Add milk powder as much needed ( here I have used 6 spoon of milk powder)

17) Start kneading. Knead well but don’t dry out the mixture.

18) Apply dollops of ghee on both palms. Make chena ball with palm, flatten them. Put single slice of chopped almond on each.

Keep it in refrigerator for 10-15 minutes( Cover it otherwise Sandesh will become dry )

ENJOY!!

HAPPY NANDOTSAVA

Categories
Bengali dish Bengali pujo Sweet dish

JANMASHTAMI SPECIAL KHEER RECIPE| RICE KHEEE RECIPE | CHAWAL KI KHEER RECIPE | RICE PAYASAM RECIPE

Kheer is one of the most popular offerings to God. There are innumerable varities of Kheer. Rice Kheer is the most popular version. Today, on the eve of Janmashtami, Rice Kheer, which is Lord Krishna’s one of the favourite sweet, been offered to God at home. Rice Kheer, is one kheer which can be cooked easily at home. Just few ingredients are needed to cook rice kheer.

  • Course – Dessert
  • Cuisine – Indian
  • Prep time -10 minutes
  • Cooking time -30 minutes
  • Author Tina

SERVINGS -4

  • 1 Litre Milk
  • 2 Packet Milk Powder
  • 1 Cup Gobindobhog Rice
  • 2 Tsp Chopped Almond
  • 250 gm Crystal Sugar
  • 1 Tsp Raisins (optional)

HOW TO COOK RICE PAYASAM (BENGALI STYLE)

Pour milk in a bowl. Cook in medium flame for few minutes.

Soak the gobindobhog rice in water.

Drain out the water, coat the rice with few drops of ghee.

As milk starts boiling, add the soaked rice.

Cook till rice gets cooked.

Stir continuously so that lumps do not form.

Cook till rice gets cooked, milk is reduced to half, add 1/2 cup milk .

Then add the chopped almonds and raisins.

Add 2 packet milk powder.

Stir again.

Finally add the crystal sugar.

Cook for few minutes more.

Transfer to a bowl. Let it cool.

Ready!!

Hathi ghora palki

Jai kanhaiya lal ki 💮🌼

Categories
Bengali pujo

SARASWATI PUJA BASANTA PANCHAMI

Vasant Panchami marks the arrival of spring season. It is celebrated every year in the month of Maagh (according to Hindu calendar). On Vasant Panchami, Hindu devotees worship Goddess Saraswati – the goddess of knowledge, music, art, wisdom and learning. Goddess Saraswati symbolises creative energy.

HAATHE KHORI

On this day, in many parts of the country kids hold pen/pencil and write their first word on this auspicious day. It’s a tradition of Bengali household and this auspicious occasion is regarded as “Haathe Khori”. In most cases either the pandit who does the pujo or the elderly man of the house carries this ritual. The child sits in the lap of the man and he holds the pencil in the hand of the child and makes him/her write. This day marks the beginning of education of the child.

PUJO RITUAL

There are numerous ways to worship Goddess Saraswati. In our house we worship Goddess Saraswati in a very simple way. We offer fruits (odd number-7/9) to goddess. Along with fruits we offer sweets and curd. Also we offer khoi, murli , chire, batasha to the goddess.

HOW TO MAKE PUJO ARRANGEMENTS

On this day, we usually wake up early, clean the place where we will place the goddess. Then we take bath and wear new clothes. Goddess Saraswati’s favourite colour is yellow, so we mostly prefer to wear yellow clothes this day. Also we Bengali girls love to deck up ourselves on this day. We love to wear saree on this day. Then we prepare for the pujo.

SARASWATI PUJA AT HOME

In our home, we have placed a raise platform where we have placed Goddess Saraswati. My sister have drawn alpana around the platform. Then we have placed the plates where we have arranged fruits, flower for the goddess.

Also we offer turmeric to Goddess Saraswati. After pujo, we apply the turmeric on our forehead.

Light diya and incense sticks in front of goddess Saraswati.

After the ritual is over, distribute prasad among friends and relatives.

HAPPY SARASWATI PUJA 🤗