Mango Kulfi:Cherishing My Chiloidhood

In a hot summer day which one is the best food for you to eat? For me the first choice is Kulfi or Ice cream. I remember during my school summer vacation days one old Kulfiwala used to come in our locality and we all friends were waiting for the bell which used to make us happy. I still remember those kulfi’s taste. 

To cherish my childhood memories I prepared some MANGO KULFI for this hot summer day. They are really yummy and can’t stop myself to prepare these again and again. My little one was so happy to see this but hopefully next year I can give her the kulfi in proper shape, I just gave her some melted kulfi. I have few guests in next weekend I think this one will be the best dessert for a summer day.

Preparation time: 5 mints.
Cooking time: 15 to 20 mints.

Ingredients:
1.Heavy milk : 2 small cup.
2.Condensed milk : ¾ cup.
3.One tea spoon corn flour.
4.Two mango (I use fresh mango u can use mango pulp too).
5.Half cup sugar or as per your taste.
6.Few saffron stands.
7.Pinch of freshly crushed cardamom.
8.Few pistachios for garnishing.

Process:

Take out the mango pulp from the mangoes and blend it in a blender, and keep it aside.

Now take one spoon of hot milk in a bowl and add the corn flour and saffron stands and keep it aside.

Now add the milk in a heavy bottomed vessel and keep stirring it till it reduces the quantity almost half add the condensed milk and stir continuously.

After 5 mints add the saffron milk mixture and sugar and stir for 5 mints. Let it become thick then switch of the flame and allow the mixture to cool.

Now add the fresh mango pulp and mix nicely and put everything in a blender or a food processor and blend it nicely.

Now pour the kulfi mixture into some kulfi cup/ mini condiment cups and freeze it for 6-8 hours for it to set completely.

The super easy MANGO KULFI is ready now enjoy every bite with your loved one. 

Mango Kulfi:Cherishing My Chiloidhood

In a hot summer day which one is the best food for you to eat? For me the first choice is Kulfi or Ice cream. I remember during my school summer vacation days one old Kulfiwala used to come in our locality and we all friends were waiting for the bell which used to make us happy. I still remember those kulfi’s taste. 

To cherish my childhood memories I prepared some MANGO KULFI for this hot summer day. They are really yummy and can’t stop myself to prepare these again and again. My little one was so happy to see this but hopefully next year I can give her the kulfi in proper shape, I just gave her some melted kulfi. I have few guests in next weekend I think this one will be the best dessert for a summer day.

Preparation time: 5 mints.
Cooking time: 15 to 20 mints.

Ingredients:
1.Heavy milk : 2 small cup.
2.Condensed milk : ¾ cup.
3.One tea spoon corn flour.
4.Two mango (I use fresh mango u can use mango pulp too).
5.Half cup sugar or as per your taste.
6.Few saffron stands.
7.Pinch of freshly crushed cardamom.
8.Few pistachios for garnishing.

Process:

Take out the mango pulp from the mangoes and blend it in a blender, and keep it aside.

Now take one spoon of hot milk in a bowl and add the corn flour and saffron stands and keep it aside.

Now add the milk in a heavy bottomed vessel and keep stirring it till it reduces the quantity almost half add the condensed milk and stir continuously.

After 5 mints add the saffron milk mixture and sugar and stir for 5 mints. Let it become thick then switch of the flame and allow the mixture to cool.

Now add the fresh mango pulp and mix nicely and put everything in a blender or a food processor and blend it nicely.

Now pour the kulfi mixture into some kulfi cup/ mini condiment cups and freeze it for 6-8 hours for it to set completely.

The super easy MANGO KULFI is ready now enjoy every bite with your loved one. 

Malai Sandesh

Sweets are always a first choice in my home and almost every day, it’s hard to make different every time. But to satisfy my taste buds I try to make something different every time. And this time I made some Malai Sandesh in completely my way. And it tasted like I ate in a sweet shop near by my home town. Believe me I felt so good after that.

The reaction which I got from my husband that was also a great feelings for me, because he used to be the Guinea pig for me every time. While making this I didn’t go through any website I just made it in my way. 

Preparation time: 5 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Heavy Milk (I use 3.5%): 3 cup.
3.Condanced Milk: Three table spoon.
4.Gram flour or Besan: Two table spoon.
5.Ghee: One table spoon.
6.Two cardamom.
7.Sugar: Two to Three table spoon or as per your taste.
8.Few pistachios for garnishing.
9.Silver Tabok for garnishing.

Process:
Put two cup of milk in a heavy bottomed vessel and keep string it in low flame.

In another vessel add the ghee after it become hot add the cardamom after it start leaving the aroma add the besan and stir continuously till it fry properly and a nice color come out.

When the milk started to become thick or reduce the quantity almost half add the condensed milk and stir continuously.

Now after 5 mints add the fried beasn and sugar into the milk and stir till the mixture become thick and dry.

Let it become cool now make some small round shape SANDESH which  makes you happy after every bite. 

Malai Sandesh

Sweets are always a first choice in my home and almost every day, it’s hard to make different every time. But to satisfy my taste buds I try to make something different every time. And this time I made some Malai Sandesh in completely my way. And it tasted like I ate in a sweet shop near by my home town. Believe me I felt so good after that.

The reaction which I got from my husband that was also a great feelings for me, because he used to be the Guinea pig for me every time. While making this I didn’t go through any website I just made it in my way. 

Preparation time: 5 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Heavy Milk (I use 3.5%): 3 cup.
3.Condanced Milk: Three table spoon.
4.Gram flour or Besan: Two table spoon.
5.Ghee: One table spoon.
6.Two cardamom.
7.Sugar: Two to Three table spoon or as per your taste.
8.Few pistachios for garnishing.
9.Silver Tabok for garnishing.

Process:
Put two cup of milk in a heavy bottomed vessel and keep string it in low flame.

In another vessel add the ghee after it become hot add the cardamom after it start leaving the aroma add the besan and stir continuously till it fry properly and a nice color come out.

When the milk started to become thick or reduce the quantity almost half add the condensed milk and stir continuously.

Now after 5 mints add the fried beasn and sugar into the milk and stir till the mixture become thick and dry.

Let it become cool now make some small round shape SANDESH which  makes you happy after every bite. 

Vegetable cutlet

Summer time that means the evenings are become big and the day lights are more so we need to make our evening more special with some snacks. And we both love to spend the evenings in our small balcony. I have all lovely fresh vegetables at home so thought to make a nice easy snack to have with a cup of tea.

I think a thought only make us hungry and after that we really can’t stop us to making that. So I made some vegetable cutlets. And they are so good and tasty I think within 5 mints we finished all of the cutlets.

Preparation time: 10 mints.

Cooking time: 20 mints.

Ingredients:

1.One big boiled potato.

2.One small bowl of finely grated carrots.

3.One small bowl of finely grated bit root.

4.Frozen green peas: a handful.

5.Half tea spoon ginger paste. Half tea spoon lemon juice.

6.Four to five chopped green chilies.

7.Few chopped cashew nuts.

8. Half tea spoon Red chili powder, Pinh of Chaat masal, Pinch of garam masala, Few cumin seeds.

9.Two bitten eggs.

10.One table spoon all-purpose flour.

11. One small cup or bread crumbs.

12.Salt and sugar as per taste.

13.Sunflower oil for frying.

Process:

Smashed the boiled potato with some salt and lemon juice and keep it aside.

Now add some oil in a vessel and let it become hot then add the cumin seeds, after it start crackle add the chopped cashew nuts and fry for some time.

Now add the grated carrots and bit roots and cook for some time.

Now add some salt, frozen peas sugar and the ginger paste and cook it in low flame with a lid.

Now remove the lid and add the red chili powder and chaat masala and cook for some time.

Now add the smashed potato and the garam masala powder and mix it nicely and switch of the flame.

Let it become cold now make some cutlet in any shape and roll them in the flour then dip them into the bitten eggs and finally roll them again into the bread crumbs.Now keep the cutlet into the fridge for some time. 

 Now deep fry the cutlets till both the sides turn into golden color. And serve hot with salad and sauce.

Vegetable cutlet

Summer time that means the evenings are become big and the day lights are more so we need to make our evening more special with some snacks. And we both love to spend the evenings in our small balcony. I have all lovely fresh vegetables at home so thought to make a nice easy snack to have with a cup of tea.

I think a thought only make us hungry and after that we really can’t stop us to making that. So I made some vegetable cutlets. And they are so good and tasty I think within 5 mints we finished all of the cutlets.

Preparation time: 10 mints.

Cooking time: 20 mints.

Ingredients:

1.One big boiled potato.

2.One small bowl of finely grated carrots.

3.One small bowl of finely grated bit root.

4.Frozen green peas: a handful.

5.Half tea spoon ginger paste. Half tea spoon lemon juice.

6.Four to five chopped green chilies.

7.Few chopped cashew nuts.

8. Half tea spoon Red chili powder, Pinh of Chaat masal, Pinch of garam masala, Few cumin seeds.

9.Two bitten eggs.

10.One table spoon all-purpose flour.

11. One small cup or bread crumbs.

12.Salt and sugar as per taste.

13.Sunflower oil for frying.

Process:

Smashed the boiled potato with some salt and lemon juice and keep it aside.

Now add some oil in a vessel and let it become hot then add the cumin seeds, after it start crackle add the chopped cashew nuts and fry for some time.

Now add the grated carrots and bit roots and cook for some time.

Now add some salt, frozen peas sugar and the ginger paste and cook it in low flame with a lid.

Now remove the lid and add the red chili powder and chaat masala and cook for some time.

Now add the smashed potato and the garam masala powder and mix it nicely and switch of the flame.

Let it become cold now make some cutlet in any shape and roll them in the flour then dip them into the bitten eggs and finally roll them again into the bread crumbs.Now keep the cutlet into the fridge for some time. 

 Now deep fry the cutlets till both the sides turn into golden color. And serve hot with salad and sauce.

Macher Matha Diye Pui Saag or Fish Head Cooked with Pohi Saag or Chachra

Green leafy vegetables are always my favorite and among all of the leafy vegetables my favorite one is Pui Saag or Pohi Saag.  And Pui Saag is just the perfect saag which you can cook with fish also. One of the oldest and authentic Bengali preparations is MACHER MATHA DIYE PUI SAAG or CHACHRA  OR POHI SAAG COOKED WITH FISH HEAD. Few important vegetables also you need to cook this dish. And I think there are only few Bengalis who don't have this dish ever. And dish one also my Ma’s recipe.

Here we really feel zealous when we see somebody having this dish but nothing to do, so before going for vacation I told my ma please arrange everything one day I want to make this in front of you. And believe me my first try turned out perfectly. Thank u maa for your help.

Preparation time: 10 mints.
Cooking time: 30 to 40 mints.

Ingredients:
1.Pui Saag: One bunch. (chopped the leaf and cut the data or danthal  into finger size).
2.Ruhu or Katla Fish Head: One big size.
3.Pumpkin: One small bowl. (cut into cube size).
4.Parwal or Patol: four to five (Cut into cube size).
5.One large potato: Cut into cube zise.
6.Four to five split green chilies.
7.Pinch of Paanch Foron. (cumin seeds, kalonji, methi, mustard, fennel seeds)
8.Half tea spoon turmeric powder.
9.One large onion paste,One tea spoon ginger & garlic paste.
10.Salt and sugar as per taste.
11.Mustard oil for cooking.

Process:

Wash and clean the fish head and make some small pieces now marinate them with pinch of turmeric powder and salt.

Now add some mustard oil a vessel and fry the fish heads till it become brownish and keep it aside.

Now add some more oil in the same vessel, now slowly add the pumpkins, Patol’s, potatoes and the saag danthals with a pinch of turmeric powder one after one (fry separately). Fry for some time and keep it aside.

Now add some more oil and add the paanch foron and slowly add the split green chilies and the  onion+ginger+garlic paste and now add the turmeric powder and some salt and sugar and cook this in low flame till the oil separate from the masala. 

Now add the fried fish heads into the masala and cook for some time. Slowly add the fried vegetablesand the saag danthals and cook in low flame with a lid.

Now remove the lead and add the chopped saag leafs and mixed nicely.  And cook this in low flame with a lid for 10 to 12 mints till the oil separate from the curry.
(Don’t add extra water because saag leaf uses to leave lots of water.) 

Your CHACHRA IS READY OR YOU CAN CALL VEGETABLE MISHMASH WITH FISH HEAD OR MACHER MATHA DIYE PUI SAAG. So for one dish you have so many names serve hot with plain rice.

Macher Matha Diye Pui Saag or Fish Head Cooked with Pohi Saag or Chachra

Green leafy vegetables are always my favorite and among all of the leafy vegetables my favorite one is Pui Saag or Pohi Saag.  And Pui Saag is just the perfect saag which you can cook with fish also. One of the oldest and authentic Bengali preparations is MACHER MATHA DIYE PUI SAAG or CHACHRA  OR POHI SAAG COOKED WITH FISH HEAD. Few important vegetables also you need to cook this dish. And I think there are only few Bengalis who don't have this dish ever. And dish one also my Ma’s recipe.

Here we really feel zealous when we see somebody having this dish but nothing to do, so before going for vacation I told my ma please arrange everything one day I want to make this in front of you. And believe me my first try turned out perfectly. Thank u maa for your help.

Preparation time: 10 mints.
Cooking time: 30 to 40 mints.

Ingredients:
1.Pui Saag: One bunch. (chopped the leaf and cut the data or danthal  into finger size).
2.Ruhu or Katla Fish Head: One big size.
3.Pumpkin: One small bowl. (cut into cube size).
4.Parwal or Patol: four to five (Cut into cube size).
5.One large potato: Cut into cube zise.
6.Four to five split green chilies.
7.Pinch of Paanch Foron. (cumin seeds, kalonji, methi, mustard, fennel seeds)
8.Half tea spoon turmeric powder.
9.One large onion paste,One tea spoon ginger & garlic paste.
10.Salt and sugar as per taste.
11.Mustard oil for cooking.

Process:

Wash and clean the fish head and make some small pieces now marinate them with pinch of turmeric powder and salt.

Now add some mustard oil a vessel and fry the fish heads till it become brownish and keep it aside.

Now add some more oil in the same vessel, now slowly add the pumpkins, Patol’s, potatoes and the saag danthals with a pinch of turmeric powder one after one (fry separately). Fry for some time and keep it aside.

Now add some more oil and add the paanch foron and slowly add the split green chilies and the  onion+ginger+garlic paste and now add the turmeric powder and some salt and sugar and cook this in low flame till the oil separate from the masala. 

Now add the fried fish heads into the masala and cook for some time. Slowly add the fried vegetablesand the saag danthals and cook in low flame with a lid.

Now remove the lead and add the chopped saag leafs and mixed nicely.  And cook this in low flame with a lid for 10 to 12 mints till the oil separate from the curry.
(Don’t add extra water because saag leaf uses to leave lots of water.) 

Your CHACHRA IS READY OR YOU CAN CALL VEGETABLE MISHMASH WITH FISH HEAD OR MACHER MATHA DIYE PUI SAAG. So for one dish you have so many names serve hot with plain rice.

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).

MAlvani Chicken a Goan Recipe

Did you guys heard about Malvani Cuisine ? Malvani cuisine is the main cuisine of Concan region of Goa and Maharastra. Malvani Cuisine is mix of Maharstrian and Goan food. Malvan is a small city of Sindhudurg district on the west coast of Maharashtra. (info from WIKIPEDIA). Malvani cuisine is famous for using varieties of coconut (fried, paste or grated) and lots of dry whole spices. I tasted Malvani Cuisine first time in Pune long time back but still I remember the smell of the dish.

As I told before I love to do experiment with my chicken so last night I prepared some MALVANI CHICKEN. A very old and authentic way they used to cook the chicken and specialty of the dish is lots of spices. I made a special Malvani masala which is the key ingredient of the dish. Try it you will fall in love with the dish.

Preparation time: 15 mint.

Cooking time: 40 mints.

Ingredients:

1.Chicken 500 gm.

2.One large onion (half chopped half diced).

3.One large chopped tomato.

5.Ginger, Garlic, Green chili and Coriander leaves paste: Half cup.

6.Half cup grated coconut.

7.Turemric powder, Kashmiri red chili powder (one tea spoon of each item).

8.One tea spoon garam masala powder.

9.Salt and sugar as per taste.

10.Oil for cooking.

For Malavani Masala:

1.One tea spoon Corainder seeds, 2 to 3 dry red chili, One tea spoon mustard seeds, Half tea spoon fennel seeds, Half tea spoon shah jeera, Small piece of dry turmeric, One cinnamon stick, One star anise, 2 green 2 black cardamom, few saffron stands. pinch of asofoeita.

For making masala:

Add phew drop of oil in a pan and slowly add all the spices one by one except red chili and coriander seeds, Let it become cool now put everything in a grinder and add dry red chili and coriander seeds and make a nice powder with this. Your Malvani Masala is ready keeping it in an air tight box if you make more.

Process:

Wash and clean the chicken pieces nicely now marinate the chicken with half of the ginger garlic green chili coriander paste,  half tea spoon of turmeric powder, Half tea spoon of Kashmiri red chili powder, Half of the Malvani Masala, Half tea spoon garam masala and some salt for about 1 hr.

Now in a grinder add half of the diced onion, half chopped tomato, grated coconut and rest of the ginger garlic chili paste and make a paste with that but avoid grinding completely. (Leave some zest).

Now add some oil in a pan and add all the rest of the spices (turmeric, red chli malvani and garam masala) and stir for some time now add the onion coconut paste and cook it till the masala become dry completely and keep it aside.

Now take one vessel and add some oil when the oil become hot add the chopped onion and cook till the onion become transparent now add the chopped tomato and cook for few mints.

Now add the marinated chicken pieces and cook for some time then add the some sugar and slowly add the fried onion coconut and masala mix into the vessel and mix well, Cook for 5 to 7 mints.

Now add enough water and some salt and sprinkle some chopped coriander leaves and cook it with a lid for 15 to 18 mint.

Turn of the gas and serve your Aromatic MALVANI CHICKEN with some Home made roti.