Chum Chum

Ingredients :

1. Whole Milk - 1 ltr.
2. White Vinegar - 3 tablespoons + 4 tablespoons water
3. Semolina - 1 tablespoon
4. All Purpose Flour - 1 tablespoon
5. Crushed Green Cardamom Pods

For Sugar Syrup :

1. Sugar - 1 cup
2. Water - 3 cups

Grated Khoya/Mawa & Chopped Pistachio for garnishing

 

Process :

1. Take the milk in a pan and boil it. When the milk will start boiling, add White Vinegar+water little by little. When the milk will start curdling, turn off the heat. Now take a cheese cloth and strain the curdled milk, squeeze the cheese cloth to remove excess water. Now hang the cheese cloth from the tap for 1 hour.
2. In the meantime, take the sugar & water in a boiling large flat pan and place on medium heat to boil.
3. After 1 hour, take the chhana in a plate, add semolina, flour, crushed cardamom and mash the whole thing together by using your palm. Keep mashing the whole thing for at least 10 minutes.
4. After 10 minutes, make small chum chums from the chhana mixture. The chum chums will be double in size, so at first make smaller version chumchums, before adding them to syrup.
5. When the syrup will start boiling, add the chumchums. Boil for 15 minutes covered. After 15 minutes, open the lid, turn the chumchums, sprinkle some water on the chumcchums and again boil for 10 minutes covered. Turn off the heat. Let the chumchums to be at room temperature.
6. When they will be completely at room temperature, take them out of the syrup, place on a plate in single layer, sprinkle grated khoya & chopped pistachio. Enjoy.......

                                      

Jhaler Jhol (Bengali Vegetarian Curry)

Serves 2 persons

Ingredients:

For Masoor Dal Fritters:

1. Masoor Dal - 1 cup soaked for 1 hour and grind into a fine paste with very little water.
2. Turmeric - 1/2 teaspoon
3. Salt and sugar as per taste
4. Red Chili powder - 1/2 teaspoon
5. Vegetable or Canola oil for deep frying

 

Making the Fritters:

 

 

1. Mix all the ingredients under "Masoor Dal Fritters" and bit well for 15 minutes.

 

2. Now heat oil in a deep frying pan and add each tablespoon of this mixture and fry till golden brown.

 

3. Take the fritters out of the pan and place on paper towel.

 



For the gravy:

1. Parwal or potol 6-8 peeled and lengthwise halved
2. Potato 1 large peeled and lengthwise cut into pieces
3. Cumin powder - 1 teaspoon
4. Coriander powder 1 1/2 teaspoon
5. Turmeric powder - 1/2 teaspoon
6. Red chili powder - 1/2 teaspoon
7. Panch foron - 1 teaspoon
8. Salt and sugar as per taste
9. Masoor dal Fritters
10. Vegetable oil 2 tablespoons for cooking

Recipe:

1. Take a pan and heat oil in it. Now add panch foron for tempering. when they start crackling add the vegetables and fry till they are light brown.

 

2. Now make a paste of all the  Cumin ,Coriander ,Turmeric ,Red chili Powder and add into the pan and stir fry for 2-3 minutes.

3. Now add 2 cups of water into the pan and cook for 20 minutes with lid on low heat.

4. After 15 minutes open the lid and add the fritters and cook on high heat for 10 minutes.

 

Dimer Khichuri

Serves 2 persons

Ingredients:

1. Sona masoori rice 2/3 cup
2. Masoor dal 1/2 cup
3. Egg 2
4. Onion 1 medium size chopped and 1 small chopped
5. Green chilies 2 chopped
6. Ginger and garlic paste 2 tablespoons
7. Turmeric 1/2 teaspoon
8. Tomato 1 large chopped
9.  Salt as per taste
10.Mustard oil 2 tablespoons and vegetable oil 1 tablespoon

Recipe:

1. Wash the rice and dal together and boil them in a large pan till rice and dal are cooked enough. Off the oven and keep them aside.
2. Take each egg break into a bowl add salt, chopped onion & green chili and beat well. Now heat vegetable oil in a non-stick pan and fry omelets ,cut the omelets  and keep aside.
2. Now heat the mustard oil in a wok and fry the onion and ginger garlic paste till golden brown.
3. Add the chopped tomatoes and cook till the tomatoes become soft and pulpy. Now add turmeric and salt and fry till oil separates from the masala.
4. When oil start separating from the masala add the boiled dal and rice along with the boiled water was with them and stir well to mix them with the masala.
5. Now bring the mixture to a nice boil for 10 minutes. After 10 minutes add the omelet pieces into the khichuri and boil for couple of minutes.

Serve the hot khichuri with the omelets pieces.

Biulir Dal & Jhinge Aloo Posto

Ingredients:

For Dal:

1. Urad Dal or Biulir Dal 1/2 cup washed and boiled
2. Bay leaf 1 large
3. Fennel Seeds 2 tablespoons
4. Red chili whole 2
5. Ginger ,fennel seed and green chili paste 2 teaspoons
6. Vegetable oil 1 teaspoon
7. Asafetida 1/4 teaspoon
8. Salt and sugar as per taste

For Posto:

1. Ridge gourd 2 large peeled and chopped
2. Potatoes 2 large
3. Poppy seed paste 4-5 tablespoons
4. Green chilies 2
5. Vegetable oil 2 tablespoons
6. Turmeric powder 1/2 teaspoon
7. Salt as per taste
 

Recipe:

Biulir Dal:

1. Heat oil in a pan and add bay leaf, fennel seeds, red chili, asafetida and fry for few seconds and then add the boiled dal and some water, bring the dal to a nice boil for 10 minutes. adjust salt and sugar to taste.
2. Before off the oven add the ginger, chili & fennel paste to the dal and mix it very well and off the oven and pour on a bowl.

Jhinge Posto:

1. Heat oil in a pan and add green chilies to it. Now add the potatoes and fry till they become golden brown. 
2. Now add the ridge gourd and fry for couple of minutes. Then add the salt, turmeric and poppy seed paste and cook posto covered on low heat till the potatoes become cooked.
3. When the potatoes are cooked enough higher the heat and fry the posto till all the water which came out from the ridge gourd evaporates.
4. When the water will be evaporated fry for for couple of minutes and off the oven.

Serve "Jhinge Aloo Posto & Biulir Dal" with steamed rice as lunch. 

Kancha Kolar Kofta

Ingredients:

For Kancha( Plantain) kola Koftas:

1. Raw banana or Kancha kola 1 medium size cut into big pieces along with the skins
2. Potato medium size 1 halved with skins
3. Onion 1 medium chopped
4. Green chilies 2 chopped
5. Cumin powder 1 teaspoon
6. Garam masala powder 1/2 teaspoon
7. Salt and sugar as per taste
8. Besan Or gram flour 5-6 tablespoons
9. Vegetable oil for frying

For kofta gravy:

1. Onion 1 medium size boiled and blended
2. Ginger garlic paste 2 teaspoons
3. Tomato 1 large size boiled and blended
4. Potato 1 medium size cut into cubes
5. Coriander powder 1 teaspoon
6. Turmeric powder 1 teaspoon
7. Red chili powder 1 teaspoon
8. Salt and sugar as per taste
9. Cumin seeds 1 teaspoon
10. Bay leaf 1 large
11.Garam masala powder 1/2 teaspoon
12.Vegetable oil 2 tablespoons
13.Ghee 1 tablespoon

Recipe:

Making Koftas:

 

1. Boil the raw banana and potatoes together and peel the skins and mashed them. Take a bowl now add all the ingredients except the oil and add the mashed vegetables and make a soft dough.  

2. Now make small balls out of the dough and deep fry them till golden brown and put on a paper towel.

 

Making the gravy:

 

1. Now take a non-stick pan and heat oil in it. Fry the Cubed potatoes till light brown and put them on a bowl. Now add the cumin seeds and bay leaf to the oil. When the cumin seeds started crackles add the ginger garlic paste and fry for 2-3 seconds.

 

2. Now add the boiled and blended onion and some salt & sugar and fry till the onion becomes caramelized. In this time make a paste with turmeric powder, coriander, red chili powder and some salt. When the onion started to change color add the masala paste and fry till oil separates from the masala.

 

3. Add the blended tomato to the masala and fry for couple of minutes. Add the fried potatoes and mix with the masala very well. Now add 2 cups of warm water the pan and boil the gravy till potatoes are cooked.

 

4. When the potatoes will be cooked enough add the fried koftas and off the oven. Do not boil the gravy after adding the koftas. Sprinkle some garam masala & ghee and serve with rice or chapaties.

 

Gola Ruti

Makes 8 Gola-Rotis

Ingredients:

1. Maida - 1/2 cup
2. Sooji - 1/2 cup
3. Egg - 1
4. Fennel seeds - 1 tablespoon
5. Salt - 1/3 teaspoon
6. Brown Sugar - 3 tablespoons
7. Green chilies - 2 chopped
8. Cilantro chopped - 4 tablespoons
9. Whole or 2% milk 1 cup
9. Vegetable oil of ghee for frying

Recipe:

1. Mix all the ingredients in a large bowl and make a batter like dosa batter and let it stand for 15 minutes.
2. Now heat a large non-stick pan or dosa pan pour 3-4 drops oil and spread the oil all over the pan and pour 1 large spoon full of batter on the pan and spread it all over the pan.
3. Let cook both sides till light brown and take out from pan and serve hot with maple syrup or molasses.
 

Dimer Paturi

Serves 6 people

Ingredients:

1. 4 eggs
2. Green chilies 2 finely chopped
3. Black mustard seeds 1 tablespoon
4. Yellow mustard seeds 2 tablespoons
5. Poppy seeds 1 tablespoon
6. Turmeric powder 1/2 teaspoon
7. Salt as per taste
8. Mustard oil 2 tablespoons

Recipe:

1. First take a bowl and break 4 eggs into it and very lightly beat them and keep aside.
Now make a paste with mustard seeds, poppy seeds , green chilies & some salt.
2. Take the lightly beaten eggs and add all the ingredients along with the mustard seed & poppy seeds paste and gently mix them. But do not beat the egg. Just mix it.
3. Preheat the oven on 350 F. Take a  glass baking pan5"/10" and grease the pan with some mustard oil. Pour the egg mixture and place the tray into the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
4. Remove the baking tray and let it set for 10 minutes. After 10 minutes cut the paturi in pieces and serve with steamed rice.
5. You may use tiffin box to make this recipe. Same way grease the stainless steel tiffin box and pour the mixture, close with the lid and put the box into a pressure cooker and pressure cook for 30 minutes on medium high heat.