Thursday, 30 January 2014


Fish batter fry is a mouthwatering starter and is very popular in Bengal. Bengali occasions are incomplete without any form of fish fry. It can be batter fish fry, fish kabiraji, topse fry or fish cutlet. This Bengali style batter fish fry is also called “fish butter fry” for its softness. It is specially made by fillets Bhetki fish or any boneless fish. But Bhetki obviously enhances the taste. Even if you are a calorie conscious person, you will forget about calories once you taste this fish fry.

Bengali Fish Fry in batter
Fish Batter Fry














Fish batter fry - ingredients:

Fish fillet
Regular flour
Cornflour
Baking powder
Soda bi curb
Ginger paste
Garlic paste
Salt
Black pepper powder
Lemon juice
White oil

Fish batter fry - recipe:

Marinate fish with lemon juice, ginger-garlic paste, salt, black pepper powder and keep aside for sometimes.
Take a bowl and make a smooth batter with regular flour, cornflour (4:1), a pinch of baking powder and a pinch of soda bi curb, salt, black pepper powder and water and keep aside for 10 minutes with cover.
Now heat oil in a deep pan. Coat the fish fillets with batter and deep fry till golden.
Fish batter fry is now ready. Serve hot with salad and ketchup.

Wednesday, 29 January 2014

Easy chicken roast recipe prepared with honey and orange sauce and served with butter tossed vegetables
Chicken roast with butter tossed vegetables

Chicken roast can be prepared in many ways with different flavors. I prepared this roast on 31st December night with honey-orange sticky sauce and served it with butter tossed vegetables.

Ingredients:

Chicken – 2 leg pieces
Garlic paste – 1 tsp
Rosemary – ½ tsp
Crushed black pepper – 1 tbsp
Chopped parsley – 1 tsp
Chopped celery – 1 tsp
Olive oil
Salt
Orange juice – 4 tbsp 
Honey – 1 tbsp
Boiled potato
Red capsicum
Zucchini
Green peas
 French beans
Butter

Recipe:

Chicken roast:

Marinate the chicken with salt, garlic paste, crushed black pepper, 2 tbsp orange juice, olive oil and rosemary for 1 hour. Now pre heat the oven for 3-4 minutes. Then place the chicken in grill rack in 200c for 8-10 minutes. In the mean time, mix orange juice and honey in a pan and heat it. When it is sticky, sprinkle some chopped fresh parsley and celery. Now brush this sticky orange juice over the chicken and again put it in the oven for 2 minutes.

Butter tossed vegetable:

Now, boil potato and then slice it into finger sized pieces.
Cut capsicum into square pieces.
Cut zucchini in round shape.
Then take butter in a pan and put it on heat. When the butter is melted, add pepper powder, salt and boiled potato. Toss it and sprinkle chopped fresh parsley and take it out of the heat. Again put butter in the pan and add salt, black pepper powder, red capsicum, zucchini, green peas and French beans and toss for a while. When cooked, take out from heat.
Now place the chicken in a plate and garnish with tossed vegetables. Serve hot.


Wednesday, 22 January 2014

Chicken vindaloo is a Goanese recipe. This Indian chicken curry recipe is very hot and spicy.
Easy recipe to cook Goan Chicken Vindaloo, a hot and spicy Indian chicken curry
Chicken Vindaloo

Chicken Vindaloo – Ingredients:

Chicken - medium pieces
Potato - medium pieces
Salt
Chopped coriander leaves
Chopped green chilli
sliced onion
Garlic paste
Red chilli powder
Vinegar
Green cardamom powder
Cumin powder
Turmeric powder
White oil

Chicken Vindaloo – recipe:

Take all spices in a bowl with vinegar and make a paste. In a pan heat oil and add onion. Fry it till golden brown. Add chopped coriander leaves and the spice paste and fry it for 1-2 minutes. Then add chicken and salt and stir well till oil is separated from the chicken. Now add potato, green chilli and add water. Keep this in low flame with cover till the chicken is tender.
Serve hot with rice. You can also use ghee in place of white oil.


Wednesday, 15 January 2014

Gokul pithe is a traditional Bengali dessert. This is prepared during Makar Sankranti / Poush Sankranti along with puli pitha or vapa pitha, dudh puli and  patishapta. Along with Poush Parbon, many people also prepare Gokul Pithe for Janmashtami. Like most of the Sankranti desserts, Gokul pitha is prepared with a stuffing of grated coconut and as these are kept in sugar syrup for some time. As a result, Gokul pithe becomes very soft and melts in your mouth with all its sweetness. I prepare this not only during pujas, but also in other traditional lunch/dinners as desserts. Most of my non Bengali friends confuse this with malpoa. But after the first bite, they understand that this is not malpoa, but another delicacy from Bengal which has no comparison. This yummy dessert can be easily prepared at home with little effort. The only thing that takes time is preparing the coconut stuffing. If you are aware that guests are coning, keep the stuffing ready and prepare fresh when guests are in. Learn how to make Gokul pithe from the following description.

A Bengali traditional dessert recipe prepared from coconut and flour and made during Makar Sankranti
Gokul Pithe

Gokul Pithe - Ingredients:

Grated coconut – 1 ½ cup
Dates jaggery – ¼ cup
Milk powder – ½ cup
Regular flour – 1 cup
Milk – 1 cup
Ghee – 1 tsp
Soda bi curb – ½ tsp
White oil or ghee
For syrup:
Sugar – 2 ½ cup
Water – 2 cup

How to make Gokul Pithe:

At first mix grated coconut and ¼ cup dates jaggery in a pan and put it in low flame. Stir well for 5 minutes and take out from flame and add milk powder. Mix it well and the stuffing of gokul pithe is now ready.
Take water in a heavy bottom pan and add sugar. Now boil it for 7-8 minutes in high flame to get a thick syrup.
Now in a bowl mix flour, soda bi curb and ghee. Then add milk and make a smooth batter and keep it aside with lid for 15 minutes.
Make small balls from the coconut mixture and put it on your plum. Then flatten it by pressing with the other palm to make it look like patty. Now heat white oil or ghee in a deep pan. Dip the coconut patty in the batter and deep fry it.
Keep the fried patty on a tissue paper to soak the excess oil. While these are still hot, immerse into sugar syrup and keep it for 10 minutes.

Gokul pithe is now ready. Enjoy sankranti with this traditional Bengali sweet delicacy.....

Wednesday, 8 January 2014

Patishapta is a dessert item of Bengali cuisine. It is made by flour, coconut and dates jaggery. It is an Indian pancake and very mouth watering. This looks like famous South Indian dish Dosa. Sometimes it is made by rice flour and rawa with the stuffing being made of coconut. But me and my family like Patishapta made by flour with the stuffing being made from coconut and dates jaggery. We also like the stuffing made by kheer or Sandesh. In that case coconut is not required.
For Bengalis, Patishapta is a form of Pitha and forms an integral part of Poush Sankranti festival. The festival is incomplete without eating yummy dessert.

how to cook patishapta with flour coconut and dates jaggery, patishapta recipe
Patishapta

Patishapta recipe:

Patishapta - Ingredients:

All purpose flour- 1 cup
White oil – 3 tbsp
Sugar – 1 tsp
Milk
Grated coconut – ½ cup
Dates jaggery – ¼ cup
White oil or ghee (for greasing)

How to make Patishapta:

At first mix grated coconut and ¼ cup dates jaggery in a pan and put it in low flame. Stir well for 5 minutes and take out from flame. Stuffing of Patishapta is now ready. Keep it aside.
Now, in a bowl take flour, 3 tbsp white oil and sugar. Mix it gently with sufficient milk and make a medium smooth batter.
Then take a flat pan and a medium size spoon. Grease the pan with white oil and pour a full spoon of batter and spread it like pancake. After that, keep a spoon full of coconut mixture on the pancake, wait for a few moments so that the batter is set and cook till the pancake turns golden. Then fold it and take out from flame.

Your Patishapta is now ready. Serve it cold or hot, whatever you like.

Sunday, 5 January 2014

Vapa pithe (bhapa pitha) or puli pithe is the simplest and basic form of pithe made by Bengalis during Poush Parbon or Poush Sankranti festival. Vapa means steamed. Vapa Pithe (vapa pitha) is a kind of dumpling with the outer shell being made from rice flour and stuffing being prepared with grated coconut. There can be several varieties of stuffing for Pitha. Though the following recipe shows pitha stuffed with coconut and dates jaggery mixture, you can prepare stuffing with sugar and coconut mixture. If you do not like sweets too much or want some variety as neutralizer, Vapa Pithe can be stuffed with  different vegetables also (eg. potato and cauliflower mix). These are called vegetable pitha.

Learn how to make vapa pithe with the easy steps mentioned below.

vapa pithe or puli pithe is a dumpling made of rice flour and coconut made by Bengalis during Poush Sankranti
Vapa Pithe

Vapa Pithe Recipe:

Vapa Pithe (Pitha)- Ingredients:

Grated coconut – 1 medium
Rice flour – 2 cup
Date palm jaggery – 3/4 cup
Warm water

How to make Vapa Pithe (Pitha):

At first mix grated coconut and ¼ cup dates jaggery in a pan and put it in low flame. Stir well for five minutes and take out from flame. The stuffing is now ready.
Then take the rice flour and add sufficient warm water to make smooth dough. Keep it aside for 10 minutes.
Now, make small balls from the dough and spread each ball in your plum so that it looks like a small bowl. Stuff the coconut mixture and fold it in a way so that it looks like a half circle. Seal the edges properly. Your pulis are now ready.
Now, place the pulis in a steamer and steam it for 10-15 minutes. If you do not have a steamer, you can take a vessel with wholes. Now place the pulis in it and put the vessel on a handi which is full of water. Put this on flame for 10-15 minutes so that they are steamed properly
Take the pithes out of the vessel and let them cool.
Serve vapa pithe in room temperature with liquid dates jaggery (nalin gur).

There is one more method to make puli pithe. And this is very easy. Take a pressure cooker and fill it with up to 1 inch of water. Then take a Tiffin box, place the puli in it and cover the cooker without whistle. Cook it for 10-15 minutes in high flame. When done, take the pulis out of the cooker. After some time, when the pulis cool down to room temperature, serve with liquid dates jaggery a.k.a. ‘nolen gur’.

Enjoy your Sankranti with vapa pithe with nolen gur. I also prepared Dudh puli or pithe payes and Gokul Pithe. Learn how to make Dudh puli or Gokul pithe using the following links - 
Dudh puli 
Goluk Pithe

Enjoy this Sankranti with various types of pithe and other Sankranti desserts. 

Happy Sankranti..   :)

Saturday, 4 January 2014

Dudh puli or pithe payes is a traditional Bengali dessert prepared on the eve of Poush Sankranti (Makar Sankranti) in every Bengali household. Pithe Parbon (festival) is incomplete without Dudh Puli (or doodh puli). Dudh means milk in Bengali. Puli resembles with dumpling with the outer shell or khol being prepared from rice powder and the stuffing is made from grated coconut and date palm jaggery (Nolen gur or khajur ka gur). Dudh puli is kheer or payasam with puli pithe.

Easy dudh puli or doodh puli recipe with grated cocont and nolen gur and milk
Dudh puli

Dudh puli recipe

Dudh Puli – Ingredients:

 Grated coconut -1 medium
Milk – 1 ltr
Rice flour – 2 cup
Date palm jaggery – 3/4 cup
Warm water

Dudh Puli - Preparation:

At first, mix the grated coconut and ¼ cup date jaggery in a pan and put it in low flame. Stir well for 5 minutes and take out from flame. The stuffing is now ready.

Then take rice flour and add sufficient warm water to make a smooth dough. Keep aside the dough for 10 minutes.
Make small balls from dough and spread each ball in your plum. Stuff this with coconut mixture and fold it so that it looks like a half circle. Seal the edges properly. Your pulis are now ready.
When pulis are ready for dudh puli they should look like half circle
When pulis are ready - they should look like these

Now put a heavy bottom vessel on flame, pour milk and stir it constantly. When the milk starts to boil add the pulis into the milk very slowly and continue stirring the milk lightly. After 10 -15 minutes when the pulis are cooked and the milk is thickened, add dates jaggery and stir it gently so that the pulis do not break. After a few minutes when the jaggery is completely melted and mixed in the milk, pour it into serving a bowl.
Dudh puli is now ready. Serve when cooled down to normal temperature. Spread little bit of grated coconut and jaggery mixture (initially created for stuffing) on top. It serves as garnishing and also enhances the taste.

If you do not have date palm jaggery, you can use plain sugar and in that case you should add green cardamom powder.

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