Raw Mango Chutney or Kacha Aamer Chutney

For me Raw Mango is one of the special attractions of spring season. The smell and the taste always give us a nice feeling. I remember in my childhood days my grand maa used to make lots of Chutney with the raw mango and within a day we all finished them. Few things are always close to our heart. 

Some simple things bring lots of smile in our face and raw mango is one of them. Almost all Bengalis like to have this kind of sweet and sour chutney after dinner or lunch. The recipe I learnt from my Ma. But I am sure my one is not at all like her.

Preparation time: 5 mint.
Cooking time: 15 mints.

Ingredients:
1.Two raw mango.

2.Few mustard seeds.
3.One dRY red chili.
4.Few Fenugreek seeds, Few Fennel seeds( dry roast and grind).
5.Pinch of turmeric powder.
6.Salt and sugar as per taste.
7.Mustard oil.

Process:

Wash and peal the raw mango, then cut some small thin pieces.

Put some oil in a vessel and add the mustard seeds and the dry red chili after few seconds add the raw mango pieces.

Fry for some time, then add the turmeric powder and some salt stir for some time.

Now add some water and cook till the mango pieces are half boil

Now add some sugar and cook in very low flame till the chutney become thick.

Now sprinkle the dry roasted fenugreek and fennel seeds powder.

Serve cold and enjoy the sweet and sour taste.

Raw Mango Chutney or Kacha Aamer Chutney

For me Raw Mango is one of the special attractions of spring season. The smell and the taste always give us a nice feeling. I remember in my childhood days my grand maa used to make lots of Chutney with the raw mango and within a day we all finished them. Few things are always close to our heart. 

Some simple things bring lots of smile in our face and raw mango is one of them. Almost all Bengalis like to have this kind of sweet and sour chutney after dinner or lunch. The recipe I learnt from my Ma. But I am sure my one is not at all like her.

Preparation time: 5 mint.
Cooking time: 15 mints.

Ingredients:
1.Two raw mango.

2.Few mustard seeds.
3.One dRY red chili.
4.Few Fenugreek seeds, Few Fennel seeds( dry roast and grind).
5.Pinch of turmeric powder.
6.Salt and sugar as per taste.
7.Mustard oil.

Process:

Wash and peal the raw mango, then cut some small thin pieces.

Put some oil in a vessel and add the mustard seeds and the dry red chili after few seconds add the raw mango pieces.

Fry for some time, then add the turmeric powder and some salt stir for some time.

Now add some water and cook till the mango pieces are half boil

Now add some sugar and cook in very low flame till the chutney become thick.

Now sprinkle the dry roasted fenugreek and fennel seeds powder.

Serve cold and enjoy the sweet and sour taste.

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).

Sweet and Sour Chicken

"Chinese food" the name is enough to make us greedy. For a lovely Chinese platter I can go far away. Few old Chinese restaurants of Kolkata are always very close to my heart. We both always love to visit those places to have some nice food. He always asked me to make CHICKEN SWEET AND SOUR but I was bit scared because if the taste is not perfect then the full dish will become a complete waste. But can’t resist myself to try that at home. But it turned out awesome. 

Saturday always a special day in my home, he always wants to have something different in Saturday night, so this one for him. The recipe is very easy and this one easily makes your weekend perfect. Chinese dish is always tasty with Ajinomoto but it’s totally optional because it’s not good for health and I didn't use in my dish. But most of the restaurants uses this for the smell. 

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

Ingredients:

For Chicken:
1.Boneless chicken: 500 gm (cut into small cube pieces).
2,One egg.
3.One table spoon corn flour.
4.One table spoon soya sauce.
5.One tea spoon chili sauce.
6.One tea spoon vinegar.
7.Pinch of black pepper powder.
8.Pinch of salt.

For gravy:

1.Half green and red pepper (cut into small cube size pieces).
2.One medium onion (cut into small cube size pieces).
3.One small half carrot (cut into small pieces).
4.Chopped French onions: 2 to 3.
5.One tea spoon grated ginger and garlic.
6.One table spoon corn flour.
7.One table spoon soya sauce.
8.One tea spoon chili sauce.
9.One tea spoon honey.
10.One tea spoon vinegar.
11.One tea spoon tomato sauce.
12.Salt and sugar as per taste.
13.Pinch of black pepper powder, 2 to 3 split green chilies.
14.Sunflower oil for cooking.

Process:

Wash and clean the chicken pieces now marinate them with all mentioned ingredients.

Now slowly fry the chicken pieces few at a time till both the side turn brown. Soak the extra oil in a paper towel.

Now add some oil in a vessel and fry the peppers, onions, carrots, French onions for few mints with some salt.  Remove from the heat and keep it aside.

Now in a bowl add all the sauces, vinegar, honey and corn flour and make a nice thick mixture.

Now add little oil in a vessel and slowly add the sauce mixture in low flame and after 2 mints add one cup of warm water. Stir continuously so that no lump forms.

The moment the sauce start to boil add the crushed ginger and garlic. Stir slowly.

Now add the fried veggies and onions and cook for 2 mints.

Now add the fried chicken pieces with some salt and black pepper powder. Cook in low flame for 5 mints.

 The yummy SWEET AND SOUR CHICKEN is ready serve hot with CHINESE FRIED RICE.

Chanar Goja Holi Special

Among all the festivals HOLI is the most colorful festival of India. Almost all parts of India celebrate the festival of colors. Every year we all wait for this special day with lots of fun and food. HOLI is known as DOLL JATRA in West Bengal. Especially in SHantiniketan they celebrate the day in a huge way with BASANTA UTSAB, every year plenty of people visit Shantiniketan to become a part of this colorful festival.

And all festivals have their own charm for foods. And we Bengalis are born to have good food. For this special occasion I prepared some sweet it’s called CHANAR GOJA a very authentic Bengali sweet. I learnt the recipe from my Ma. Enjoy your holi with your family and friends and have lots of good foods.

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

Ingredients:
1.Chana or cottage cheese: 100 gm.
2.Suji or Rawa: 3 tea spoon.
3.Pinch of baking powder.
4.Sugar: 2 Cup.
5.Few raisins for garnishing.
6.Sunflower oil and ghee.

Prcoess:

Mix the chana, suji and baking powder and keep it aside for 30 mints.

Now make some square shape sweets with the mixture.

Now make some thin sugar syrup and boiled the sweets for 8 to 10 mints in medium heat.

Now take out the sweets form the syrup and fry them in half ghee and half oil till both the side turn brown.

Now make some thick sugar syrup and soaked the sweets for 8 to 10 mints.

Serve cool and garnish with some raisins. 

Hinger Khasta Kachuri Holi special

Among all the festivals HOLI is the most color full festival of India. Almost all parts of India celebrate the color full festival. Every year we all wait for this special day with lots of fun and food. HOLI is known as DOLL JATRA in West Bengal. Especially in SHantiniketan they celebrate the day a huge way with POUSH MELA, every year plenty of people visit Shantiniketan to become a part of this color full festival.

A sweet dish is must for an occasion but a namken dish makes you feel better. So on that purpose I prepared some KHASTA KACHURI. This one is a very famous in Kolkata as well as in North India as a snack, With any chutney this one just perfect for any small tea party.

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

Ingredients:
For Dough.
1.All-purpose flour. : 1 cup.
2.Pinch of salt and sugar.
3.Two table spoon oil.
4.Some cold water.

For stuffing:
1.Grounded moong dal : three table spoon.
2.Half tea spoon fennel powder.
3. Half tea spoon coriander powder.
4.Pinch of red chili flakes.
5. Half tea spoon aamchur powder.
6. Half tea spoon ginger powder.
7.Pinch of Hing or Asafoetida. 
8.Pinch of salt.
9.One tea spoon oil.
10.Oil for deep frying.

Process:

Make smooth dough with all the mentioned ingredients and keep it aside for 30 mints.

Now take one bowl and add all the dry ingredients for stuffing as mentioned above and mix well.

Now add one tea spoon oil and mix well.

Now dry roast all the mixture till it becomes little brown.

Now make small balls with the dough. Add little water to the stuffing mixture to make it little soft.

Now divide the dough into small balls. Add half tea spoon of filling mixture of the center of the dough balls and fill it.

Close the opening well and flatten it. Now roll them in to small round shape Kachuri’s with the help of your palm (don't use rolling pin).

Deep fry the Kachuri’s till they turn golden brown, soaked the extra oil in a paper towel.

Serve hot the KHASTA KACHURI with some tamarind chutney and green chili chutney.