Categories
Weekend Special Recipe

WEEKEND SPECIAL RECIPE

Hello Folks!

So first Weekend of October is here. And I am here with some spicy Bengali style Fritter. Spice up your snack with this easy-to-cook snack ideas.

CHORBIR BORA / DEEP FRIED MUTTON FAT

  1. Take lumps of mutton fat.
  2. Cut them into cubes.
  3. Add salt to taste, pinch of turmeric powder.
  4. Cut Onion into thin slices.
  5. Put it.
  6. Add 1 tsp Garam Masala Powder.
  7. Mix everything with hand.
  8. Pour oil in pan.
  9. Make small balls from the mixture.
  10. Put it in pan for frying.
  11. Fry till Fritters become brown in appearance.
  12. Serve hot.

RED LENTIL FRITTERS

This Fritter is something which is very popular in Bengali household. It’s an easy to cook Fritter recipe.

  1. Soak red lentil in water for 5-6 hours.
  2. Grind it into paste.

VEGETARIAN VERSION

  1. Whisk the Dal batter.
  2. Make small Bora with hand.
  3. Pour oil in pan. Wait till smoke starts coming out.
  4. Put BORAS for frying.
  5. Fry till BORAS become crispy outside and soft inside.
  6. Serve hot.

NON-VEG VERSION.

  1. Chop Onion into thin slices.
  2. Put it in Dal batter.
  3. Whisk everything.
  4. Make small Bora with hand and fry them in oil
  5. Make sure to fry them in medium-low flame.
  6. Serve crispy Bora.

BEST THING ABOUT THIS FRIITERS , THERE IS NO NEED FOR ANY ACCOMPANIMENT TO SERVE THIS FRITTERS.

Last but not the least, if any fritters are left, cook them in water based tomato-turmeric gravy and serve with rice or bread for Dinner. This way no food gets wasted.

HAPPY WEEKEND!!

Categories
Veg recipes

MASALA BHINDI FRY | HOW TO COOK SPICY BHINDI FRY| BHINDI FRY RECIPE

Bhindi or okra is rich in dietary fiber and vitamin C and K.

As I always say, bhindis, parwals are very popular in Bengali household. These two green vegetable are always available in our freeze. So let’s cook a spicy Bhindi Fry today with available ground spices.

Don’t confuse with the batter fried ones. This a stir fried recipe , bhindis are slit and stuffed with spice mix (eg . Garam Masala, pepper powder, or any locally available ground spices).

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

INGREDIENTS

  • 250 gm Bhindi
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Black Pepper Powder
  • 1 Tsp Black salt
  • 1 Tsp Coriander Powder
  • Mustard Oil to Fry
  • 1 Tsp Turmeric Powder
  • 1 Tsp Sugar

HOW TO COOK SPICY BHINDI FRY

Wash Bhindis. Pat them dry.

Cut the bottom and top part.

Slit Bhindis vertically.

Put all the masala in a bowl. Whisk everything.

Stuff each bhindi with the ground spices.

Put mustard oil in pan.

Put the masala stuffed bhindis in pan.

Fry in medium flame. Fry till the bhindis become golden brown in colour.

Serve hot with rice-dal combo or with chapati.

Categories
Achar Recipe

AAM KA MEETHA ACHAR / SWEET MANGO PICKLE RECIPE / HOW TO COOK MANGO SWEET PICKLE

Aachar known as Achar ,aachar or achaar is a pickled food native to the Indian subcontinent, cooked with variety of vegetables and fruits along with various Indian spices. In India, there are mainly two types of Achar , one cooked with oil and one without oil.Homemade pickles are mainly cooked in summer. Based on preparation techniques and spices, there is a wide variation in Indian pickles.

This Achar Recipe is my mom’s favourite. She cooked it in just 10 minutes. Also this Achar can be used for more than a month and that too even without keeping in refrigerator.

INGREDIENTS

  • 4-5 Raw Mangoes
  • 200 GM Sugar
  • 1/2 Tsp Indian five spice
  • 1/2 Tsp Rock Salt
  • 2-4 Cardamom
Cuisine – Indian
Course – Pickle
Prep time -10 minutes
Cooking time -10 minutes
Author – Tina

HOW TO COOK AAM KA MEETHA ACHAR

Take mangoes. Peel off the skin. Wash them. Cut them into slices.

Add the sugar. Mix everything with a spoon.

Put pan on oven. Add 1/2 tsp Indian five spice.

Pour the mango mixture in the pan. Add 1/2 tsp rock salt.

As sugar caramelized, add 2-3 cardamom.

Cook for few minutes more. Then pour it in a bowl. As soon it cools down, transfer to a container and keep it.

Categories
Breakfast Breakfast ideas

SUNDAY BREAKFAST – A PERFECT BENGALI SUNDAY BREAKFAST

What can be more beautiful than a plate of luchi Kumro aloo’r Chokka on a leisurely Sunday morning.

Sunday morning, what’s so fuss about it? Well Sunday mornings are my favourite since I was in school. I used to long for it. A week full of school chores , activities , Sundays soothe help in calming nerves.

No alarm beeping beside the bed, no hush hush about bathing and getting ready. Just relax!!!

How to Cook Bengali style Kumro Aloo’r Chokka is there in my Blog

https://letscookwithtina.wordpress.com/2020/05/25/kumro-aloor-chokka-how-to-cook-bengali-style-aloo-pumpkin-ki-sabzi-potato-pumpkin-curry-recipe/

My mom’s speciality is she always fries fluffy Luchi. Today I am sharing my Mom special Luchi.

INGREDIENT

  • 2 Cup All Purpose Flour
  • 1 Tsp Salt
  • 2 Tsp Refined Oil
  • 1/2 Lemon
  • Warm water

HOW TO COOK BENGALI STYLE FLUFFY LUCHI

  • Take the flour in a bowl. Add salt and lemon juice.
  • Warm the refined oil. Put it in bowl.
  • Add warm water slowly in the bowl.
  • Start kneading.
  • The consistency of the dough is important. It shouldn’t be too soft neither too hard.
  • Make small balls out of the dough.
  • Heat the refined oil in pan. Lower the flame.
  • Roll luchi from the dough.
  • Fry the luchi in Medium flame.
Categories
Cake recipe Uncategorized

OREO BISCUIT CAKE

Hello lovely people!!

Let’s bake a cake today without oven and cooker. I am going to bake it in pan and that too within ten minutes.

Take a Oreo biscuit packet and take out biscuits in a bowl. Separate cream from the biscuit.

Blend the biscuits into fine powder using a blender.

Now take a cup of milk. Mix it slowly in the bowl.

Make a paste of it.

Now bake it in oven for 10 minutes.

Prepare chocolate sauce in the meantime. Take the cake out of the pan. Pour the sauce over the cake.

What are you waiting for?? Take a bite and tell me what you think 😍

Categories
Dal Recipe

EASY LENTIL SOUP

EASY LENTIL SOUP

Soups are something that I love to have in winter. Few bites of warm soup always comforts me. I love it as side dish in my dinner table . It always energizes me after a long day.

Today’s easy lentil soup has been cooked using split pigeon peas. You can use split chickpeas, red lentil or yellow lentil … what you have at home. Veggies should be added to make the soup thick. There is no compulsory vegetable as such. I have used cabbage and ginger. You can even add carrot, tomato if you wish.

INGREDIENTS. 1) Split Pigeon peas -1 cup. 2) Cabbage (chopped) – 1/2 cup. 3) Ginger slice. 4) Turmeric powder-pinch. 5) Pepper powder-1tsp. 6) Coriander powder -1/2 tsp. 7) Salt to taste. Fresh coriander leaves for garnishing.

COOKING STEPS. Soak dal in water. Cook in pressure cooker for 2 whistles . Now add perboiled cabbage and ginger to it. Take a pan. Transfer the Dal in it. Add salt to taste, turmeric powder, pepper powder and coriander powder. Stir for a while. Serve hot with chopped coriander leaves.

Categories
Uncategorized

EGG BIRYANI

Egg biryani

Biryani is a mixed rice dish. It’s origin lies among the Muslims of Indian subcontinent. It is generally cooked in a few separate steps. A curry is cooked separately with fish, chicken, mutton, egg or simply of veggies. It is then combined with semi cooked rice. Ingredients used mostly are Indian spices, rice, mutton, chicken or egg. You can use veggies even based on your preference.

Today’s Recipe is my mother’s speciality. She cooks this biryani on eve of my birthday or my sister’s birthday. It’s our happy day meal.

CUISINE – INDIAN
COURSE – MAIN COURSE

INGREDIENTS. A) Rice – 2 cup ( Basmati rice ). B) Garam masala powder-1tsp. C) Turmeric powder-pinch. D) Salt and sugar tastewise. E) Ghee -1 cup. F) Eggs -2. G) Tomato -1. H) Ginger slice. I) Garlic cloves -4/6. J) Kesar -4 to 6 strands. K) Milk – 2 spoon. L) Cardamom -4-6. M) Cinnamon sticks -4/6

COOKING STEPS. Wash rice and put in a handi. Add cardamom and cinnamon. Boil the rice. Drain the water out. Now boil eggs and remove the shells. Add salt and turmeric powder. Boil ghee in pan. Fry eggs. Make a paste of tomato ginger and garlic and onion. Add the paste in the oil. Saute it. Add salt and sugar tastewise. Now transfer the rice on a pan. Make a layer. Add the egg curry. Make another layer of rice. Add ghee and garam masala powder. Cover with a lid and cook in low flame for a while. Shake it after putting off the gas. Serve it.

Categories
Bengali dish

Phulkopir Rosha | How to Cook Bengali style Cauliflower Curry

Phulkopir korma

Cauliflower becomes available at Kolkata from Lokkhi pujo( Goddess Lakshmi) . I still remember, the grand celebration of Lakshmi pujo in my Mamabari ( maternal home), Luchi, cholar dal, phulkopir torkari – all offered in plates to Goddess Lakshmi. My dida used to cook them all in a separate room. I can still feel the aroma of kopi curry cooked by my dida.

Today’s recipe is a complete vegetarian recipe. It’s a no onion no garlic recipe.

CUISINE -INDIAN / BENGALI. COURSE – MAIN COURSE

Preparation time -10 mins Cooking time -15 mins Total time -25 mins

INGREDIENTS Cauliflower -1 ( medium size). Tomato -2. Ginger slice. Coriander powder -1 tsp. Salt and sugar tastewise. Curd -1 spoon. Turmeric powder-pinch. Green Chilli. Garam masala powder-1tsp. Ghee

Cooking steps Wash cauliflower pieces and fry them.

Cauliflower frying in the pan

Prepare a masala paste of tomato ginger and chilli. Also mix curd, turmeric powder and salt. Add the entire mixture in the oil.

Cauliflower cooking with the masala paste.

Now add sugar, ghee. Saute again Add water as much needed.

Let the water absorb the flavor of the masala.

Add Garam masala powder and finish cooking.

It goes best with rice. You can also try it with roti or paratha.

Phulkopir korma
Cauliflower recipe video

DO LIKE COMMENT AND SUBSCRIBE MY CHANNEL

Categories
Bengali dish

Badhakopir pata diye Moong dal ( Yellow lentil with cabbage leaves)

Badhakopir pata diye Moong dal

Badhakopi , bengali name for cabbage. How many of you like to eat cabbage? If you ask me then my answer is no but yes😁. Funny right!! I used to hate this cabbage in my school days. My mother’s scolding made me eat this. But as I grow up, I started liking it 😊. Today I am sharing Recipe which is my first cooked cabbage Recipe 😍

CUISINE – INDIAN. COURSE – LUNCH /DINNER

Preparation time -10 min. Cooking time-10 mins. Total time -20 mins

INGREDIENTS. 1) Cabbage – 1 cup ( chopped). 2) Yellow lentil -4 spoons. 3) Ginger slice. 4) Turmeric powder -1/2 tsp. 5) Dry Chilli -1. 6) Salt-tastewise. 7) Paanchphoron( Indian five spice blend) -1 spoon

COOKING STEPS. Fry yellow lentils on a pan. Was them thoroughly after frying. Put it in the pressure cooker. Add water as much needed. Add the ginger slice, salt and turmeric powder. Steam it. As it blows first whistle, put it off. Add the chopped cabbage inside. Let it be for few minutes. Now take it out in a bowl. Boil ghee, put the paanchphoron. As the paanchphoron splatters, add the Dal. Add water as much needed. As the water starts boiling, transfer it to a bowl. It goes best with Indian style rice.

DO MENTION IN THE COMMENT SECTION HOW MUCH YOU LOVE IT

Categories
Bengali dish

THANKUNI PATA’R BORA

As you all have seen I mostly share bengali recipes. This week I am going to share few traditional bengali recipes which our grandma’s used to cook. My maternal grandmother was a great cook. I still feel the flavor of each Recipe she used to cook for us. Today’s recipe is one of them. I have learned this from my mother. She helped me in preparing it. So let’s start..

Preparation time -5 to 7 mins Cooking time -15 mins Total time- 20 minutes

INGREDIENTS. A) Thankuni pata or Indian pennywort – 150 gm. For the batter. A) Gram flour -4 spoon. B) Poppy seed – 1 spoon. C) Water as much needed. D) Salt to taste. E) Turmeric powder – pinch

COOKING STEPS. Wash thankuni pata and chop them.

Now prepare the batter. Take a bowl and put the gram flour in it. Add poppy seed, salt and turmeric powder.

Add water as much needed to thicken up the batter. Add the chopped leaves.

Now boil oil in pan and fry them.

Do let me know in the comment section what you think about the recipe.

Categories
Breakfast Potato recipe Roti, Paratha

ALOO PARATHA. How to make aloo paratha

One of the most popular paratha from Punjab holds now a very special place in many Bengali’s hearts. Paratha or Indian style flat bread is a very common Indian style breakfast. There are various types of paratha. It can be stuffed or plain. There is no dearth of vegetable for making a paratha. Here I have shared the recipe of ALOO PARATHA.

CUISINE – Indian COURSE – Breakfast

Preparation time -10 mins Cooking time -20 mins Total time -30 mins

INGREDIENTS.

STUFFING A) Potatoes -4 B) Black pepper powder -1 tsp. C) Garam masala powder-1tsp D) Salt to taste. E)Carom seeds -1/2 tsp. F) Oil. FOR THE CHUTNEY G) Tomato -1 H) Green Chilli FOR THE PARATHA A) Maida – 3 cups. B) Water as much needed

STEP BY STEP RECIPE WITH PHOTOS

Take maida in a plate and add water as much needed. Knead dough and set aside.

Peel off potatoes and boil them. Cut the potatoes into pieces.

Now add the spices and mix everything.

Take the dough and make small balls out of it.

Add 1 spoonful of the potato stuffing in the ball and fold it.

Now fold it into a ball again. Make sure stuffing doesn’t come out. Now place the ball on board and roll it.

7) The pressure should be applied evenly. As the paratha gets rolled out , put it on the pan.

8) Brush oil in pan and then fry the paratha. Fry it in low flame.

Now prepare the chutney. Blend tomato and chilled together. Saute it in low flame for a while on pan. Chutney is ready. Now Serve the paratha with chutney.

You can even enjoy it with curd.

RECIPE CARD FOR ALOO PARATHA

Cuisine – Indian

Course – Main Course

Author 👩‍🍳- Tina

Prep time -10 minutes Cooking time -10 minutes Total time -20 minutes

INGREDIENTS

Potato -4

Black Pepper powder -1 tsp

Garam masala powder -1 tsp

Carom seeds -1/2 tsp

Salt to taste

Oil to cook

Flour -3 cups

Water as much needed

Tomato -2

Green chillies -2

YIELDS -8 PARATHAS

HOW TO COOK ALOO PARATHA

Take flour in a plate. Add water as much needed. Knead dough and set aside.

Peel off the skin of potatoes and boil them. Cut into pieces.

Add spices and mix everything.

Now take the dough and make small balls. Put 1 tsp of stuffing in the ball.

Roll parathas. Make sure stuffing doesn’t come out.

Put oil in pan. Fry parathas.

Serve with curd or chutney.

Categories
Uncategorized

5 EASY POTATO RECIPES

A) Aloo bhaja. It is very popular Bengali side dish. It goes best with rice and dal combo. Often we love to munch it while sipping tea /coffee.

https://letscookwithtina.wordpress.com/2019/10/12/aloo-bhaja/
(opens in a new tab)

B) Niramish Aloor dum. Another awesome bengali recipe straight from our kitchen. It has been cooked without onion and garlic. It is a very tasty delicacy which you can have even on the eve of any pujo.

https://letscookwithtina.wordpress.com/2019/08/20/niramish-aloor-dum/
(opens in a new tab)

C) Aloo Posto. If you ever ask a Bong what is his/ her first time, Mark my words, the answer is gonna be ALOO POSTO. It’s our comfort food. It is less spicy but very tasty. Have it one day with biulir dal (a popular dal of Bengal).

https://letscookwithtina.wordpress.com/2019/09/24/aloo-posto/
(opens in a new tab)

E) Aloo Dal ki Sabzi. Another master blaster from my Mom’s kitchen. This is one goes best with phulkas. It is bit spicy.

https://letscookwithtina.wordpress.com/2019/08/03/aloo-cholar-daler-torkari-aloo-curry-with-split-chick-peas/
(opens in a new tab)

F) Bengali style Potato Chicken curry. This blast from the past is the yummiest out of all. It’s a mandatory meal for our Sunday lunch 😋. Have you checked the recipe. Do it then.

https://letscookwithtina.wordpress.com/2019/08/27/aloo-chicken-curry/
(opens in a new tab)

HAPPY WEEKEND FOLKS 🤗

Categories
Uncategorized

JHATPAT PULAO

Have you ever faced unexpected guest at your home?? It happens right. You are all done, and all of a sudden door bell rings. And a smiling face behind it says “HI”. What to do in that time? You can’t shoo away someone who came all the way to greet you. Neither can you let them starve. In those type of situation you need to work on what you have at home. Today’s recipe of mine is one such recipe that’s going to help you in emergency. It’s a quick recipe.

COOKING TIME -20 MINS

ALL YOU NEED. A) A bowl of rice B) Few spices like Garam masala powder-1tsp / chilli flakes -1/2 tsp. / Pepper powder-1tsp. C) Salt and sugar tastewise. Since I am a Bong girl, my cooking is incomplete without adding sugar. Here sugar is not a compulsory ingredient. If you wish you can avoid it . And yes for the side dish, I have cooked CRISPY CHICKEN LEG. You can serve this pulao with raita or any kind of curry. It is not possible that you can have chicken at your house anytime. That day I was lucky enough to have it so got a chance to serve my pulao with the chicken preparation. But the side dish totally depends on what you are having in your fridge.

LET’S COOK 👩‍🍳. A) Boil oil in pan and toss the chicken leg in the oil with pepper powder and chilli flakes. Fry it till it becomes golden and crispy outside. Set it aside. Now cook the pulao. Put the rice in pan. Add garam masala powder, salt and sugar. Toss them cautiously as overcooking can break the rice.

See everything is ready 😊. Serve them jhatpat.

DO MENTION IN THE COMMENT SECTION WHAT DO YOU DO IN THIS TYPE OF SITUATION. SHARE YOUR EXPERIENCE WITH ME. WHO KNOWS MAYBE YOUR TIPS IS GOING TO SAVE ME NEXT TIME 😉😜

Categories
Bhindi recipe

BHINDI PULAO

It is a simple homely spiced rice recipe, where you can even use cooked rice. It is very easy rice recipe. Not only for lunch, dinner, it is a perfect recipe for tiffin as well.

Preparation time -15 mins Cooking time -20 mins Total time – 35 mins

INGREDIENTS. A] Rice- 1 bowl. B] Bhindi -150 gm. C] Pepper powder-1tsp. D] Salt and sugar tastewise. E] Turmeric powder -1/2 tsp. F] Garam masala powder-1tsp G] Oil

COOKING STEPS. 1) Boil oil in pan. Wash bhindis and chop it up. Sprinkle salt and pepper and turmeric powder on it. Fry it well. 2) Add perboiled rice in the same pan. Add water as much needed. Cover with a lid and let it cook for a while. 3) As rice gets cooked, add Garam masala powder, sugar and toss it. Bhindi pulao is ready. Serve it with raita.

Categories
Bengali dish

DIM KHICHUDI

Khichdi or Khichudi as we say in Bengali is a typical Indian dish made from rice and lentils. There are many ways to cook khichudi. You can make it using moong dal and rice and only jeera or cumin seeds as spices. This one is one of the vegetarian version of cooking khichudi. Also you can cook it using varieties of dal like cholar dal or split chick peas, split toor , red lintil or moong dal . It’s up to you how you want to have it!

In Indian culture, it is one of the first solid foods given to babies. NAMES – KHICHDI KHICHUDI (BENGALI) KHISIRI (ASSAMESE) KHECHIDI(ODIA)

Few months back, I have posted a khichudi recipe cooked with red lentil. It was healthy, tasty and easy to cook

https://letscookwithtina.wordpress.com/2019/07/05/musur-dal-khichudi/
(opens in a new tab)

Take a look at my IG POST regarding the same



PREPARATION TIME-10 MINS COOKING TIME-30 MINS TOTAL TIME -40 MINS

Now I am sharing detailed recipe of the #khichudi which is bit Spicy.

MAIN INGREDIENTS. ✓Rice – 1 cup ✓Red lentil -1 1/2 cup ✓Potato cubes ✓Tomato -1. ✓Garlic cloves -4. ✓Ginger paste -1/2 tsp ✓Onion -1 ✓Cumin powder-1tsp. ✓Turmeric powder- 1/2 tsp. ✓ Salt and sugar tastewise. ✓Eggs -2.

COOKING STEPS A) Wash rice and lentils very well. Now boil oil in pot. B) Chop onions and add it in the pot. Saute till it becomes golden, add chopped tomatoes, garlic cloves, ginger paste. Cook it. C)Add potato cubes, turmeric powder, cumin powder, salt and sugar. Cook everything till the masala gets mixed. D) Now add water. Add washed rice and dal (red lentils). E) Cook it till rice becomes soft. F) Check it in between. Add eggs as rice gets cooked (1/4). G) Check the consistency as this version of #khichudi shouldn’t be too thick nor too thin. I have used papad bhaja as side dish. You can even have it with achar.