Aamer Misti Aachar Or Raw Mango Sweet Pickle Maa Special

In summer season the most awaited fruit is Mango for all of us. And definitely in both form Raw and Ripe Mango. Raw mango whenever we think about this the first thing used to come in our mind is Pickle and Chutney. And I think with Mango we can make so many different types of Pickle. Some pickles are sweet and some pickles are sour. But in every way they are just mouthwatering.

My maa used to make so many types of pickle and among all of them my favorite one is Sweet Raw Mango Pickle with shell. Basically she learnt the recipe from my grandmother.  The basic ingredients are Raw Mango with shell, and jagerry. And if you keep the pickle in a glass bottle then you can keep this for long. Sweet pickle is more popular in West Bengal rather than the other part of India. If you are a pickle lover then you are sure going to love this. 

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Raw mango: 1kg.
2.Jaggery or Jhola Gur: 1 kg.
3.Sugar: 500 gm.
4.One tea spoon turmeric powder.
5.One tea spoon fenugreek seeds, One tea spoon Fennel seeds.
6.Half tea spoon salt.
7.Three to four table spoon mustard oil.
8.Two dry red chili.

Process:

Slice the raw mangoes with the shell not too thin not to thick.

Now boil the mango slices (switch off the gas when the water start boiling), keep it aside till it become cool and dry completely. 

Now sprinkle some salt and turmeric powder into the mangoes.

Dry roast and grind the fenugreek seeds and fennel seeds, keep it aside.

Now add the mustard oil in a big vessel and slowly fry the mango pieces (few at a time). Keep it aside.

After frying all the mangoes add the dry red chilies into the vessel and slowly add the jaggery in liquid form or Jhola Gur into the vessel and cook till it become sticky. Then add the sugar and cook till it become sticky too.

Now add the fried mango pieces and stir continuously till the mango pieces become mixed nicely and the jaggery stick nicely to the mango pieces.

Now add the dry roasted fenugreek and fennel seeds and stir for some time.

Now spread the pickle in a plate and keep it in sunlight for few days, and finally keep the pickle in a glass bottle for better taste.

Aamer Misti Aachar Or Raw Mango Sweet Pickle Maa Special

In summer season the most awaited fruit is Mango for all of us. And definitely in both form Raw and Ripe Mango. Raw mango whenever we think about this the first thing used to come in our mind is Pickle and Chutney. And I think with Mango we can make so many different types of Pickle. Some pickles are sweet and some pickles are sour. But in every way they are just mouthwatering.

My maa used to make so many types of pickle and among all of them my favorite one is Sweet Raw Mango Pickle with shell. Basically she learnt the recipe from my grandmother.  The basic ingredients are Raw Mango with shell, and jagerry. And if you keep the pickle in a glass bottle then you can keep this for long. Sweet pickle is more popular in West Bengal rather than the other part of India. If you are a pickle lover then you are sure going to love this. 

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Raw mango: 1kg.
2.Jaggery or Jhola Gur: 1 kg.
3.Sugar: 500 gm.
4.One tea spoon turmeric powder.
5.One tea spoon fenugreek seeds, One tea spoon Fennel seeds.
6.Half tea spoon salt.
7.Three to four table spoon mustard oil.
8.Two dry red chili.

Process:

Slice the raw mangoes with the shell not too thin not to thick.

Now boil the mango slices (switch off the gas when the water start boiling), keep it aside till it become cool and dry completely. 

Now sprinkle some salt and turmeric powder into the mangoes.

Dry roast and grind the fenugreek seeds and fennel seeds, keep it aside.

Now add the mustard oil in a big vessel and slowly fry the mango pieces (few at a time). Keep it aside.

After frying all the mangoes add the dry red chilies into the vessel and slowly add the jaggery in liquid form or Jhola Gur into the vessel and cook till it become sticky. Then add the sugar and cook till it become sticky too.

Now add the fried mango pieces and stir continuously till the mango pieces become mixed nicely and the jaggery stick nicely to the mango pieces.

Now add the dry roasted fenugreek and fennel seeds and stir for some time.

Now spread the pickle in a plate and keep it in sunlight for few days, and finally keep the pickle in a glass bottle for better taste.

Cabbage Wrapped Prawns.

Few combinations I really never think before but after tasting it I feel why I didn’t I make it before. Yesterday I made one prawn dish and what was the key ingredient any idea! It’s Cabbage. I found the recipe from a famous Bengali magazine. It’s call CABBAGE WRAPPED PRAWN. An easy but very tasty one, I made few changes according to my knowledge.

This dish is really a good choice for my husband because he really doesn’t like to have cabbage but in this way he will love to have that. For kids also this one is a good item. Within 20 mints you can make this awesome dish for your guests.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Small size prawns: 500 gm.
2.One cup finely chopped cabbage.
3.One medium size chopped green bell pepper.
4.One cup chopped green onion.
5.One small chopped tomato.
6.Two to three chopped garlic.
7.Two tea spoon coriander leaves paste.
8.One tea spoon green chili paste.
9.Four big size cabbage leave.
10.One tea spoon vinegar.
11.One tea spoon tomato puree, One tea spoon chili sauce.
12.One tea spoon Kashmiri chili powder, Pinh of chaat masala.
13.Salt and sugar as per taste.
14.Sunflower oil for cooking.

Process:

Marinate the prawns with vinegar for few mints.

Now lightly boiled the cabbage leaves and keep it aside.

Now take one wide pan and add some oil slowly add the chopped garlic. Next add the prawns and saute for some time.

Now slowly add one by one the chopped cabbage, tomato, green onion, green pepper and cook in high heat.

Now add the tomato puree, chili sauce, coriander leaves paste and green chili paste and mix nicely.

Now add some salt and sugar and cook for another few mints. Switch off the gas and keep it aside.

Now put two spoon of prawn mixture in every cabbage leave and tie with the thread. 

Now add some oil in a pan and slowly fry the wrapped cabbage in medium heat till both the side turn little brown.

Serve hot with plain rice or polao.

Cabbage Wrapped Prawns.

Few combinations I really never think before but after tasting it I feel why I didn’t I make it before. Yesterday I made one prawn dish and what was the key ingredient any idea! It’s Cabbage. I found the recipe from a famous Bengali magazine. It’s call CABBAGE WRAPPED PRAWN. An easy but very tasty one, I made few changes according to my knowledge.

This dish is really a good choice for my husband because he really doesn’t like to have cabbage but in this way he will love to have that. For kids also this one is a good item. Within 20 mints you can make this awesome dish for your guests.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Small size prawns: 500 gm.
2.One cup finely chopped cabbage.
3.One medium size chopped green bell pepper.
4.One cup chopped green onion.
5.One small chopped tomato.
6.Two to three chopped garlic.
7.Two tea spoon coriander leaves paste.
8.One tea spoon green chili paste.
9.Four big size cabbage leave.
10.One tea spoon vinegar.
11.One tea spoon tomato puree, One tea spoon chili sauce.
12.One tea spoon Kashmiri chili powder, Pinh of chaat masala.
13.Salt and sugar as per taste.
14.Sunflower oil for cooking.

Process:

Marinate the prawns with vinegar for few mints.

Now lightly boiled the cabbage leaves and keep it aside.

Now take one wide pan and add some oil slowly add the chopped garlic. Next add the prawns and saute for some time.

Now slowly add one by one the chopped cabbage, tomato, green onion, green pepper and cook in high heat.

Now add the tomato puree, chili sauce, coriander leaves paste and green chili paste and mix nicely.

Now add some salt and sugar and cook for another few mints. Switch off the gas and keep it aside.

Now put two spoon of prawn mixture in every cabbage leave and tie with the thread. 

Now add some oil in a pan and slowly fry the wrapped cabbage in medium heat till both the side turn little brown.

Serve hot with plain rice or polao.

Tiler Naru or Sesame Seeds and Jaggery Laddu

At one point of time our cooking knowledge might come to an end but our mothers knowledge is like never ending. So every time I am really surprised with her perfect way of cooking. I think we all have the same kind of experience. 

Last few weeks I am really enjoying my vacation with lots of good food. So I thought I will post some recipe from my mother’s kitchen, so better start with a sweet dish. We all know about sesame seeds and we used to make so many items where we use sesame seeds but in Bengal there is a famous homemade sweet  call TILER NARU or SESAME SEEDS AND JAGGERY LADDU. A very easy but difficult one because if you can't cook it properly then you can't roll them like Laddu. 

Preparation time: 5 mint.
Cooking time:30 mints.

Ingredients:
1.White Sesame Seeds: 500 gm.
2.Jaggery: 500 gm (in liquid form).
3.Granule sugar: 100 gm.
4.Pinch of crushed cinnamon powder.

Process:
Dry roast the sesame seeds for mew mints. And keep it aside.

Now take one big vessel and add little crushed cinnamon powder then add the jaggery and cook it till the jaggery become like gum.

Now add the dry roasted sesame seeds and mix it nicely. Before switch of the gas add the sugar and mix it slowly.

Now before it become cold slowly make some round shape balls with the mixture.  Your TILER NARU is ready keep it in an air tight box and enjoy it till it end know need to refrigerate.  This sweet can beat any other jaggery sweet. 

Tiler Naru or Sesame Seeds and Jaggery Laddu

At one point of time our cooking knowledge might come to an end but our mothers knowledge is like never ending. So every time I am really surprised with her perfect way of cooking. I think we all have the same kind of experience. 

Last few weeks I am really enjoying my vacation with lots of good food. So I thought I will post some recipe from my mother’s kitchen, so better start with a sweet dish. We all know about sesame seeds and we used to make so many items where we use sesame seeds but in Bengal there is a famous homemade sweet  call TILER NARU or SESAME SEEDS AND JAGGERY LADDU. A very easy but difficult one because if you can't cook it properly then you can't roll them like Laddu. 

Preparation time: 5 mint.
Cooking time:30 mints.

Ingredients:
1.White Sesame Seeds: 500 gm.
2.Jaggery: 500 gm (in liquid form).
3.Granule sugar: 100 gm.
4.Pinch of crushed cinnamon powder.

Process:
Dry roast the sesame seeds for mew mints. And keep it aside.

Now take one big vessel and add little crushed cinnamon powder then add the jaggery and cook it till the jaggery become like gum.

Now add the dry roasted sesame seeds and mix it nicely. Before switch of the gas add the sugar and mix it slowly.

Now before it become cold slowly make some round shape balls with the mixture.  Your TILER NARU is ready keep it in an air tight box and enjoy it till it end know need to refrigerate.  This sweet can beat any other jaggery sweet. 

Muglai Chicken

Like me I think all of you have a special corner for MUGLAI DISHES. The pure authentic Muglai dish has a special charm which makes you feel hungry. What I love about the dishes is the aroma and the richness in color which say you the taste. Muglai dishes are very old which specially came from the Mughal’s. Few special ingredients make all muglai dishes very aromatic.

My search for new chicken recipe will never stop and that’s why I love to try different recipes every time. Last night I prepared some MUGLAI CHICKEN for dinner what to say about the dish, perfect taste with a rich look.

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

Ingredients:
1.Chicken : 500 gm.
2.One large sliced onion.
3.One inch ginger, 5 to 6 clove garlic.
4.Two to four green chili.
5.Half cup fresh tomato puree.
6.Two table spoon curd.
7.Half tea spoon turmeric powder, Half tes spoon Kashmiri chili powder, Half tea spoon garam masala powder.
8.Few cumin seeds, Few coriander seeds, Few black pepper corn, One dry red chili, Few clove, Few almonds, Few saffron stands.
9.Salt and sugar as per taste.
10.Oil for cooking.

Process:

Make a smooth paste with ginger, garlic and green chilies with some water.

Now wash and clean the chicken pieces, marinate the chicken with curd, salt, Kashmiri chili powder, turmeric powder, garam masala powder and half of the ginger garlic chili paste and keep it in refrigerator for at least 1 hr.

Now dry roast all no 8 ingredients as mentioned above.

Now take one pan and add some oil slowly fry the sliced onions till they turn brownish, now add rest of the ginger garlic paste and all dry roast spices. Stir for some time and make a fine paste with that.

Now add some more oil in a different vessel and slowly fry the chicken pieces till they turn brownish, and keep it aside.

Now on the same vessel add some more oil and slowly add the onion and spices paste and cook for some time. Now add the fresh tomato puree some salt, sugar and cook till the oil separate.

Now add the fried chicken pieces and mix nicely then cook it slowly in low flame.

Cook for another 5 to 6 mint then add some warm water and cook with a lid for 10 mint in very low flame.

Your MUGLAI CHICKEN is ready serve hot with Roti or Naan.

Muglai Chicken

Like me I think all of you have a special corner for MUGLAI DISHES. The pure authentic Muglai dish has a special charm which makes you feel hungry. What I love about the dishes is the aroma and the richness in color which say you the taste. Muglai dishes are very old which specially came from the Mughal’s. Few special ingredients make all muglai dishes very aromatic.

My search for new chicken recipe will never stop and that’s why I love to try different recipes every time. Last night I prepared some MUGLAI CHICKEN for dinner what to say about the dish, perfect taste with a rich look.

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

Ingredients:
1.Chicken : 500 gm.
2.One large sliced onion.
3.One inch ginger, 5 to 6 clove garlic.
4.Two to four green chili.
5.Half cup fresh tomato puree.
6.Two table spoon curd.
7.Half tea spoon turmeric powder, Half tes spoon Kashmiri chili powder, Half tea spoon garam masala powder.
8.Few cumin seeds, Few coriander seeds, Few black pepper corn, One dry red chili, Few clove, Few almonds, Few saffron stands.
9.Salt and sugar as per taste.
10.Oil for cooking.

Process:

Make a smooth paste with ginger, garlic and green chilies with some water.

Now wash and clean the chicken pieces, marinate the chicken with curd, salt, Kashmiri chili powder, turmeric powder, garam masala powder and half of the ginger garlic chili paste and keep it in refrigerator for at least 1 hr.

Now dry roast all no 8 ingredients as mentioned above.

Now take one pan and add some oil slowly fry the sliced onions till they turn brownish, now add rest of the ginger garlic paste and all dry roast spices. Stir for some time and make a fine paste with that.

Now add some more oil in a different vessel and slowly fry the chicken pieces till they turn brownish, and keep it aside.

Now on the same vessel add some more oil and slowly add the onion and spices paste and cook for some time. Now add the fresh tomato puree some salt, sugar and cook till the oil separate.

Now add the fried chicken pieces and mix nicely then cook it slowly in low flame.

Cook for another 5 to 6 mint then add some warm water and cook with a lid for 10 mint in very low flame.

Your MUGLAI CHICKEN is ready serve hot with Roti or Naan.

Creamy Tomato Fish

Some time I get really bored with the same old fish curry, so I wanted to cook the fish in little different way. As a Bengali for our daily menu fish is a main part so something different with fish always a hit in my place. I used to cook Chicken and Paneer with cream but never added cream in fish curry, so I thought to cook them together. And the result is really finger licking. 

I used some normal ingredients but the fish curry turned out perfect. Whenever I am in my home town I love to go fish market, not only for buying but some time to see so many varieties of fishes. Some fishes are there which I never had before my marriage but now I really love to have all those fishes. I think the reason is while you see something new you feel like to taste it. 

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Ruhu or Katla fish : 4 piece (u can cook with any other fish of your choice).
2.One small sliced onion.
3.One large chopped tomato.
4.Two clove garlic, one inch ginger.
5.Turemric powder, cumin powder, coriander powder, red chili powder (half tea spoon of each item).
6.Few mustard seeds.
7.Freshly crushed pepper.
8.Two green chili.
9.Pinch of garam masala powder.
10.Salt and sugar as per taste.
11.Two table spoon heavy cream.
12.sunflower oil for cooking.

Process:

Wash and clean the fish pieces, now marinate them with some turmeric powder and salt.

Make a nice paste with chopped tomato, green chili, ginger and garlic with all the spice powder (except garam masala, black pepper powder) with some water.

Now add some oil in a pan and lightly fry the fish pieces and remove from the heat.

Now take another pan and add some oil after the oil become hot add the mustard seeds. When the mustard seeds start popped add the sliced onions.

Cook till the onions are transparent. Now add the masala mixture with some salt, and cook till the oil come out.

Now add some warm water and cover with a lid for 5 mints.

Now remove the lid add some sugar and the fish pieces and cook another 5 mints with a lid.

Now remove the lid and add the fresh cream and mix well. Cook for few mints in low flame.

Now add the garam masala powder and crushed black pepper and serve hot with plain rice.

Creamy Tomato Fish

Some time I get really bored with the same old fish curry, so I wanted to cook the fish in little different way. As a Bengali for our daily menu fish is a main part so something different with fish always a hit in my place. I used to cook Chicken and Paneer with cream but never added cream in fish curry, so I thought to cook them together. And the result is really finger licking. 

I used some normal ingredients but the fish curry turned out perfect. Whenever I am in my home town I love to go fish market, not only for buying but some time to see so many varieties of fishes. Some fishes are there which I never had before my marriage but now I really love to have all those fishes. I think the reason is while you see something new you feel like to taste it. 

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Ruhu or Katla fish : 4 piece (u can cook with any other fish of your choice).
2.One small sliced onion.
3.One large chopped tomato.
4.Two clove garlic, one inch ginger.
5.Turemric powder, cumin powder, coriander powder, red chili powder (half tea spoon of each item).
6.Few mustard seeds.
7.Freshly crushed pepper.
8.Two green chili.
9.Pinch of garam masala powder.
10.Salt and sugar as per taste.
11.Two table spoon heavy cream.
12.sunflower oil for cooking.

Process:

Wash and clean the fish pieces, now marinate them with some turmeric powder and salt.

Make a nice paste with chopped tomato, green chili, ginger and garlic with all the spice powder (except garam masala, black pepper powder) with some water.

Now add some oil in a pan and lightly fry the fish pieces and remove from the heat.

Now take another pan and add some oil after the oil become hot add the mustard seeds. When the mustard seeds start popped add the sliced onions.

Cook till the onions are transparent. Now add the masala mixture with some salt, and cook till the oil come out.

Now add some warm water and cover with a lid for 5 mints.

Now remove the lid add some sugar and the fish pieces and cook another 5 mints with a lid.

Now remove the lid and add the fresh cream and mix well. Cook for few mints in low flame.

Now add the garam masala powder and crushed black pepper and serve hot with plain rice.

Komolabhog : Poila Baisakh Special

One of the important festivals of West Bengal is Poila Baisakh the Bengali New Year. This is a very special day for all of us, I remember in my childhood days  I usually used to go with my grandmother to take bath in the holy river GANGA. And after that we all used to wear a new dress, used to go temple for puja specially to wish that the year must go smoothly. The best part of the festival is food which is almost a best part of the day. My maa always loves to prepare so many dishes on the special day. And among everything she used to prepare sweets, because without sweet dish the menu will never be completed. 

I know I am sitting far away from home but how can I stop myself to prepare something special on the special day. Apart from the platter I prepared some KOMOLA BHOG or ORANGE FLAVOUR CHEESE BALL an authentic sweet of Bengal. The basic ingredients are milk and oranges. The flavor of orange makes the sweets a nice aromatic. Hope this New Year brings lots of happiness to your life subha POILA BAISAKH.

Preparation time: 20 mints.

Making time: 20 mints.

Ingredients:

1.One litter milk.

2.One big cup of of fresh orange juice.

3.One tea spoon of suji or semolina.

4.one cup sugar.

5.Few drop orange food color.

Process:

Put the milk in a heavy bottomed vessel and let it become boil, then add  the orange juice at a time and keep on stirring until milk starts to curdle and the water separates.

Now put everything in a cheese cloth and Wash the chena under running cold water. Now hang the chana for 4 to 5 hr.

Now add the suji in the chana and  smash the chena with your palm till it very smooth.

Now add 2 to 3 drop of orange food color and mix well. Now make some small round shape baal with the chena.

In a big wide pan add half cup sugar and 1 cup water, when the water start boiling add some orange zest, and slowly add the orange chena balls and cook in medium heat with a lid for 15 to 20 mints.

Your Komolabhgo is ready serve hot or cold.