Chal Thor or Banana Stem With Rice

Banana is a one of the tree which we can use completely from top to bottom. Like Banana, Banana Flower (Mocha), Banana stem and most important part is Banana Leaf which we don't eat but we used to cook so many dishes in banana leaf. Also Banana leaf is used as a plate too. One of a very famous curry in Bengal calls THOR GHONTO or BANANA STEM CURRY. My mother used to cook the banana stem in various way, and among all of them my favorite one is CHAL THOR OR BANANA STEM WITH RICE.

Most of us learn our first cooking lessons from our mothers only and we think they are the best cook in the world. So whenever I post any recipe which I learn from my mother a special feeling is always there. The recipe is quite easy but the taste and the mixed flavor of THOR and RICE make this dish outstanding.

Preparation time: 10 mints.
Cooking time: 40 to 45 mints.

Ingredients:
1.Thor or Banana Stem: One big bowl (chopped finely).

2.One Cup Gobindobhog Rice or Basmati Rice (if you don’t have Gobindobhog rice).
3.Ginger and cumin seeds paste : 1 ½ tea spoon.
4.Coriander Powder, Red chili powder, Turmeric Powder (half tea spoon of each item).
5.Clove:2, Cardamom:2 to 3, Cinnamon Stick:1, Bay Leave :1, Few cumin seeds.
6.Few cashew nuts, Few raisins.
7.Two table spoon ghee.
8.Sunflower oil for cooking.
9.Salt and Sugar as per taste.

Process:

1.Wash and clean the Banana stem now marinate them with a pinch of turmeric powder and salt.

Now wash and clean the rice, add one tea spoon of ghee in a vessel and fry the rice slowly and keep it aside.

Now in a separate vessel add some oil and rest of the ghee and slowly fry the cashew nuts and raisins and keep it aside. Now on the same vessel add the whole garam masala, cumin seeds after few seconds add the cumin and ginger paste.

Now stir for some time and next add the marinated banana stem and cook it in low flame till the water evaporates.

Now add the fried rice, fried cashew nuts and raisins and add some water and cook till the rice done. (rice and banana stem need to look separate from each other).

Chal Thor or Banana Stem With Rice

Banana is a one of the tree which we can use completely from top to bottom. Like Banana, Banana Flower (Mocha), Banana stem and most important part is Banana Leaf which we don't eat but we used to cook so many dishes in banana leaf. Also Banana leaf is used as a plate too. One of a very famous curry in Bengal calls THOR GHONTO or BANANA STEM CURRY. My mother used to cook the banana stem in various way, and among all of them my favorite one is CHAL THOR OR BANANA STEM WITH RICE.

Most of us learn our first cooking lessons from our mothers only and we think they are the best cook in the world. So whenever I post any recipe which I learn from my mother a special feeling is always there. The recipe is quite easy but the taste and the mixed flavor of THOR and RICE make this dish outstanding.

Preparation time: 10 mints.
Cooking time: 40 to 45 mints.

Ingredients:
1.Thor or Banana Stem: One big bowl (chopped finely).

2.One Cup Gobindobhog Rice or Basmati Rice (if you don’t have Gobindobhog rice).
3.Ginger and cumin seeds paste : 1 ½ tea spoon.
4.Coriander Powder, Red chili powder, Turmeric Powder (half tea spoon of each item).
5.Clove:2, Cardamom:2 to 3, Cinnamon Stick:1, Bay Leave :1, Few cumin seeds.
6.Few cashew nuts, Few raisins.
7.Two table spoon ghee.
8.Sunflower oil for cooking.
9.Salt and Sugar as per taste.

Process:

1.Wash and clean the Banana stem now marinate them with a pinch of turmeric powder and salt.

Now wash and clean the rice, add one tea spoon of ghee in a vessel and fry the rice slowly and keep it aside.

Now in a separate vessel add some oil and rest of the ghee and slowly fry the cashew nuts and raisins and keep it aside. Now on the same vessel add the whole garam masala, cumin seeds after few seconds add the cumin and ginger paste.

Now stir for some time and next add the marinated banana stem and cook it in low flame till the water evaporates.

Now add the fried rice, fried cashew nuts and raisins and add some water and cook till the rice done. (rice and banana stem need to look separate from each other).

Paroma Polao

“PAROMA POLAO” the name itself is so gorgeous. I learnt the recipe from my elder sister, as per I remember she learnt the recipe form one of a leading Bengali Magazine call “Sananda”. The recipe is very easy but the specialty of the dish is the flavor of Ajwain or Carom seeds and Fish. It’s been long time I had this dish from my sister’s hand. I think like me all of you love to cook some different rice preparation. Because every time for any kind of get-together or small party I love to prepare some different rice dishes. And this dish is easy and as well as very unique.

The flavor of Ajwain in any rice dish I never saw before and that’s the key ingredients of the polao. But definitely for them who like to have fish. Otherwise instead of fish you can add Paneer in this same recipe.

Preparation time: 10 mints.

Cooking time: 30 mints.

Ingredients:

1.Gobindobhog rice: 1 cup.

2. Ruhu or Katla fish: 4 piece. (cut into cube size).

3.One small potato: Cut into cube size.

4.Few Ajwain or Carom seeds.

5.One bay leave.

6.Clove:2, Cardamom: 2.

7.Half tea spoon turmeric powder.

8.Half tea spoon red chili powder.

9.Half tea spoon minced ginger.

10.Few cashew nuts.

11.Salt and sugar as per taste.

12.Mustard oil for frying the fish pieces.

13.Ghee and Sunflower oil 2 table spoon for polao.

Process:

Wash and clean the rice.

Wash and clean the fish pieces. Now marinate them with little ajwain seeds,salt and turmeric powder.

Now put some oil in a vessel and fry the fish pieces till both the side become little brown. Remove from the vessel and keep it aside.

Now fry the potato pieces till both the side become little brown and keep it aside.

Now take another vessel and add the ghee and oil and slowly add the bay leave, clove, cardamom and few ajwain seeds, after few seconds add the cashew nuts and stir for some time.

Next add the washed rice, turmeric powder and red chili powder. Mix well and stir for some time.

Now add the fried potato pieces, some salt, sugar and enough water. Cook till the water gets reduced to 50%. Then add the minced ginger and fried fish pieces. Cook till the rice done.

Serve hot with any curry but I preferred to have Egg Curry or Fish curry with this.

Paroma Polao

“PAROMA POLAO” the name itself is so gorgeous. I learnt the recipe from my elder sister, as per I remember she learnt the recipe form one of a leading Bengali Magazine call “Sananda”. The recipe is very easy but the specialty of the dish is the flavor of Ajwain or Carom seeds and Fish. It’s been long time I had this dish from my sister’s hand. I think like me all of you love to cook some different rice preparation. Because every time for any kind of get-together or small party I love to prepare some different rice dishes. And this dish is easy and as well as very unique.

The flavor of Ajwain in any rice dish I never saw before and that’s the key ingredients of the polao. But definitely for them who like to have fish. Otherwise instead of fish you can add Paneer in this same recipe.

Preparation time: 10 mints.

Cooking time: 30 mints.

Ingredients:

1.Gobindobhog rice: 1 cup.

2. Ruhu or Katla fish: 4 piece. (cut into cube size).

3.One small potato: Cut into cube size.

4.Few Ajwain or Carom seeds.

5.One bay leave.

6.Clove:2, Cardamom: 2.

7.Half tea spoon turmeric powder.

8.Half tea spoon red chili powder.

9.Half tea spoon minced ginger.

10.Few cashew nuts.

11.Salt and sugar as per taste.

12.Mustard oil for frying the fish pieces.

13.Ghee and Sunflower oil 2 table spoon for polao.

Process:

Wash and clean the rice.

Wash and clean the fish pieces. Now marinate them with little ajwain seeds,salt and turmeric powder.

Now put some oil in a vessel and fry the fish pieces till both the side become little brown. Remove from the vessel and keep it aside.

Now fry the potato pieces till both the side become little brown and keep it aside.

Now take another vessel and add the ghee and oil and slowly add the bay leave, clove, cardamom and few ajwain seeds, after few seconds add the cashew nuts and stir for some time.

Next add the washed rice, turmeric powder and red chili powder. Mix well and stir for some time.

Now add the fried potato pieces, some salt, sugar and enough water. Cook till the water gets reduced to 50%. Then add the minced ginger and fried fish pieces. Cook till the rice done.

Serve hot with any curry but I preferred to have Egg Curry or Fish curry with this.

Chal Patol or Rice Cooked With Parwal

Ma’s recipes are always a first choice for all of us. And I think we can try like hell but never cook like our mothers. So whenever nothing comes out in my mind for lunch or dinner I just call her for suggestion. And every time while cooking the dish I cherish my childhood memories. But don’t know why that special thing I miss always, I think that is called ”Ma Ki Jadoo”.

I had some Patol or Parwal at home so I thought to make something with that, but not any curry. So I just called my Ma and she suggested to prepare some CHAL PATOL. A very old and authentic Bengali dish which is specially made with Patol and Rice.  A very simple dish but the aroma of Patol And Gobindobhog Rice give the dish a special flavor. I love to have that because I love Parwal or Patol.

Preparation time: 8 mints.

Cooking Time: 15 to 20 mints.

Ingredients:

1.Gobindobhog Rice: 1 cup.

2.Medium size patol : 6.

3.Ginger and green chili paste: 1 tea spoon.

4.Half tea spoon turmeric powder.

5.Pinch of cumin powder, red chili powder and garam masala powder.

6.Clove:2, Cardamom:2, Cinamon stick: half small.

7.Few cashew nuts and raisins.

8.Salt and sugar as per taste.

9.One tea spoon sunflower oil.

10.One table spoon ghee.

Process:

Wash and clean the rice.

Wash and peel the patol’s now cut both the edges like + shape. (Not too deep). And sprinkle some turmeric powder on it.

Now add the oil in a vessel and fry the parwal pieces till both the side turn little brown.

Now take one different vessel and add the ghee, slowly add the whole garam masala.

Now add the cashew nuts and raisins and fry for some time.

Now add the washed rice stir for some time. Now add the ginger and green chili paste with little water and all the spices powder. Mix well and stir for some time.

Now add enough water fried Patol’s salt and sugar and cook with a lid till the rice cooked nicely. (We love to have this polao little sweet but it’s totally depends on your taste).

Pumpkin Khichdi

Pumpkin is one of my favorite vegetables. Today I prepared one of my Maa’s special Pumpkin Khichdi. She used to prepare this Khichdi every Friday during her Santoshimaa Puja . And I really don’t prefer to take non-veg on that day so that I used to have this khichdi with Maa. My husband last night went for grocery shopping and he brought some fresh pumpkin so I just made this for our last night dinner.
And my little one also likes the khichdi so much. It’s an easy and tasty recipe any day you can make this. Any curry, Fried potato you can have with this khichdi, but I prefer to have fried Pumpkin with this.

 

Preparation time: 10 mints.
Cooking time: 30 mints.
Serve for 2 people.

Ingredients:

1.Gobindobhog Rice: One small cup.
2.Moong Dal: One small cup.

 

3.One small potato cut into cube size.
4.Pumpkin: 6 to 8 piece (cut same like the potato).

5.Green chilies: 3 to 4 cut into straight wise.
6.A small chopped tomato.

Now add the crushed ginger and cumin powder with some salt and sugar and mix well.
Now add the washed rice and dal and fry for 3 to 4 mints with all the ingredients.

Now add 3 small cup of water and cook till it done. Sprinkle some ghee from the top.

Enjoy hot with some Fried Potato or Fried Pumpkin.

Misti Polao or Sweet Polao

What you guys really do when you fill helpless or when you have some uncontrollable situation, for me only one person can help me or suggest me what to do. And the person is none other than my Maa. My Maa is a very good cook or I can say she is the best cook for me. During my college day I used to call her before coming home what’s on lunch or evening snacks. And if I don’t like to have the prepared one immediately without getting angry she used to prepare whatever I wanted to have. O what a life which I miss like anything. Now I am doing such things for my hubby dear.

That’s why whenever I prepare something from my Maa’s kitchen I fill like to order her like before. But this time it’s on my Husbands demand. A very common and famous Rice recipe its called 'Misti Polao' or 'Sweet Polao'. The ingredients are very less but the taste is better than any other Rice preparation.

Preparation time: 5 mints.

Cooking time: 20 mints.

Serve for 2 people.

Ingredients:
1.Gobindobhog Rice : 1 cup.

2.Half tea spoon ginger paste.
3.Cashew nuts: 10 to 12 piece.
4.Raisin : 10 to 12 piece.
5.One tea spoon turmeric powder.
6.Half tea spoon Kashmiri chili powder.
7..Salt & sugar(add little more than other rice preparation) as per taste.
8.One bay Leave, 2 Clove, 2 Cardamom, One small cinnamon stick.
9.One table spoon ghee.
10.Two table spoon sunflower oil.Process:

Wash the rice and mix the rice with 2,3,4,5,6,7 no items as mentioned above.

 

Now put ghee and oil in a vessel and slowly add the whole garam masala.

Now add the rice mixture, and stir for few mints.

Now add 2 cups of water and cook till the rice done.

 

Serve hot with any veg or non-veg curry.

Bhoger Khichuri or Puja Special Khichdi

The blue sky the Shiuli Flower or Night Jasmine the Kash Flower the sound of Dhak make us mad during the Spring Season. Because it’s the time for  “Maa Durga” to come to maternal house. We all Bengali’s wait for this around the year. Every year during this festive season my Maa used to cook so many different kinds of dishes. For us any festival starts and ends with the food only.

During this time a very famous dish of ours is Khichuri or Khichdi. My Maa used to prepare a perfect “Bhoger Khichuri . The taste of that Bhoger Khichuri is just out of the world. Today morning I called my Maa to ask that particular recipe only. And it came out just too good. If you are a Bhoger Khichuri lover then please try my recipe. It’s too good.

Preparation time: 20 mints.

Cooking time: 40 mints.

Ingredients:

1.Gobindobhog Rice: 2 cups.

2. Yellow Moong Dal : 2 Cups.



 3.Cauliflower ( cut into small size).
4.One medium size potato ( cut into cube size).
5.One medium chopped tomato.
6.Green peas : half cup.
7.Green chilies: 3 to 4.
8.Shreded coconut two table spoon.
9.One dray red chili, few cumin seeds.
10.One tea spoon ginger paste.
11.Turmeric powder: 1 tea spoon, Cumin Powder: half tea spoon.
12.Garama masala powder: half tea spoon,Bhaja masla : half tea spoon (dry red chili and cumin
seeds roasted and grinded).
13.Ghee 2 table spoon.
14.Mustard oil : 3 table spoon.
15.Salt & Sugar As per taste.

Process:

Dry roast the moong dal, and soaked it in warm water.

Now add the ghee and the oil in a vessel and add the potato and cauliflower. Fry till it golden
brown. And keep it aside.



Now on that same vessel add the cumin seeds and dry red chili, after that add the chopped tomato and green chilies.

Now after 2 mints add the shredded coconut, turmeric powder, cumin powder, green peas salt and sugar and cook for some time.



Now add the washed rice and the soaked dal, mix with everything nicely and fry for some time.



Now add 5 cup of water and cook with a lid. When the rice and dal 80 % done then add the fried cauliflower.



Cook till it done.Before switch off the gas add the Bhaja mosla, Garam Masala and little ghee.



Serve hot with Labra or Cabbage curry and Beguni.