Dimer Korma

A conversation with a dear friend made me realise that this blog is something that means a lot, a lot of hard work and sweat and passion has gone into making it, so no matter how many “sabbaticals” I take, I have to get back to it. So on that very positive note, I present a new recipe to you all! I made Dimer Korma few days ago after I saw a video on FB by Banglar Rannaghar, a very popular website of great recipes. I made some minor changes and the result was a great dish.

dimer kormaEggs are a constant favourite in my household and is well accepted by both my boys, whichever way it is served. This Korma went particularly well with tawa rotis and made for a lovely treat. It is a great party dish and requires very little ingredients.

dimer korma1

Dimer Korma
Author: 
Recipe type: Main course
Cuisine: Bengali - Bangladeshi
 
Eggs in a rich yogurt based gravy
Ingredients
  • Boiled eggs - 4 nos
  • Cardamon - 3-4
  • Cinnamon - 1 small stick
  • Cloves - 3-4
  • Yogurt - 1 cup
  • Brown Onion paste - 2 tbsp
  • Ginger - garlic paste - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ghee - 1 tbsp. + 1 tbsp.
  • Green chilies - 3-4 - slit
  • Brown onion for garnish
Instructions
  1. Shell the boiled eggs, make slits , marinate with some salt and keep aside.
  2. In a pan , heat 1 tbsp. ghee. Fry the eggs lightly and keep aside.
  3. In the same pan, add 1 tbsp. ghee.
  4. Splutter the whole garam masala - cinnamon, cardamom and cloves.
  5. Next add the brown onion paste and ginger garlic paste.
  6. Fry for 2 mins and then add the yogurt.
  7. Mix well and keep the flame low.
  8. Add the salt and sugar.
  9. Add half a cup of warm water.
  10. Add the fried eggs and let the gravy simmer for 5 mins.
  11. Garnish with some fried onions and green chiilies.
  12. Serve with rotis.
 

Kacche Kele Ke Kofte ( Raw banana Koftas)

While you wouldn’t really pick up raw bananas as a part of your regular vegetable shopping, but once a while you can , to make this raw banana Kofta Curry, that’s very high on nutrients as well as taste. This recipe here is onion and garlic free too. The Bengali in me, loves her Kaanch Kola (raw banana) as we call it . I could even relish boiled raw banana mash with green chilies and mustard oil, our most trusted dish whenever tummy issues crop up. My boys however would squirm at the very idea. So I have to get as innovative as I can be and camouflage such vegetables in more appealing looking dishes.

kele kofteThis recipe here is onion and garlic free. To make it a bit fancy , I have used cashew and sunflower seeds paste to give the gravy a lovely texture and taste. You can easily make the koftas a day in advance,store it in the fridge, fry and add it to the gravy later.

kele kofta 1

Kacche Kele Ke Kofte ( Raw banana Koftas)
Author: 
Recipe type: Main course
Cuisine: Indian - Bengali
 
Soft koftas made from raw bananas in a rich gravy
Ingredients
  • Raw banana - 2 nos - boiled and mashed
  • Potato - 1 large - boiled and mashed
  • Roasted cumin powder - 1 tbsp.
  • Garam masala powder - 1 tsp + 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Plain flour - 1 tsp
  • Roasted cumin powder- 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri chili powder - 1 tsp
  • Cashew paste - 1 tbsp.
  • Sunflower seeds /Magaj dana paste - 1 tbsp.
  • Tomato puree - 2 tbsp
  • Green chilies - 2 nos - finely chopped
  • Refined oil - to fry the koftas
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Sugar - a pinch
Instructions
  1. First lets make the koftas.
  2. In a bowl take the boiled and mashed raw bananas and the potato.
  3. Add roasted cumin powder, garam masala powder, salt , sugar and flour and mix everything together.
  4. Wet tour hand with a little water and make small balls.
  5. Keep in the fridge for 10 mins.
  6. In the meantime, heat some refined oil for frying the koftas.
  7. Fry the koftas, till the turn golden brown in colour.
  8. Drain and keep aside.
  9. Now to make the the gravy.
  10. Heat ghee in a pan.
  11. Add the garam masala powder.
  12. Next put in the tomato puree, cashew paste and sunflower seeds paste.
  13. Fry for 5- 7 mins.
  14. Now add the dry spices - turmeric , roasted cumin, red chili , salt and a pinch of sugar.
  15. Mix everything well, add a cup of warm water and let the gravy simmer for 5 mins on low heat.
  16. Lastly add the koftas, garnish with some green chillies and a sprinkle of garam masala.
  17. Serve with rice.
 

Poila Boisakh – A time to celebrate, reflect and eat some Kacchi Biryani

Festivals to many people entail many things, but for a true blue Bengali girl like me, festivals are synonymous with family, traditions and food. Growing up, my family ensured that each festival or parbon as we call them is celebrated with dedicated fervour. Noboborsho, or the Bengali New year, holds a special place in every Bengalis heart, it is yet another opportunity to enjoy, usher in the good times with family and friends over new clothes, elaborate meals and lots of adda. Bengalis and their bhuri bhoj is world famous and we don’t leave any stone unturned when it comes to merrymaking.

Just like every year, our plans for Poila Boisakh revolve around food and festivities. As a mother to a 8 year old, I have to ensure that these occasions are celebrated with much fanfare so it creates lifelong memories, which he can carry along in his heart forvever. A typical Poila Boisakh morning, would entail a visit to the temple, donned in new traditional attires, cooking up delicacies in my kitchen, gorging on mishtis and being with family and friends.

Now, coming to food. While quintessentially, dishes like Chingri Malaikari, Kosha Mangsho, Pulao would be a part of the Poila Boisakh menu, one cannot ignore the the perennial love we Bengalis have for Biryanis! Give us a plate of Biryani along with the meat and the potato, we are set and elated. There is this particular Kacchi Biryani – the Dhakai version that Maa makes and I can never get enough of it. With time , I have also struggled to kind of master the art of making this dish and is very happy to share it with my readers here.

A Dhakai Kacchi Biryani is different from the rest of the lot as the here the raw marinated meat is cooked along with the rice in a concoction of flavours. The key is to get the right balance of spices, not too spicy, not to bland, just right with succulent pieces of meat and potatoes. A perfect recipe to bond over with friends and family.

However, no celebration is perfect without a clean home and kitchen. Since the kitchen is the humdrum of activities  during Poila Boisakh, hygiene is of utmost importance. With a young kid at home, I cant help but being hyper when it comes to cleanliness. The advent of summers mean pests and cockroaches and the only sure shot way to get rid of it is to use Godrej Lal Hit.  A premium product from Godrej to keep cockroaches at bay. Its long nozzle ensures that it reaches every nook and corner of your kitchen. Personally, I have been using this product for a while now and I seriously cant complain.

So there! Have the happiest Poila Boisakh, cook up a storm, enjoy the mishtis and have a great time with friends and family without compromising on cleanliness and hygiene. Cherish old memories, call up your loved ones and make some new traditions.

kacchi biryani 1

 

Dhakai Kacchi Biryani
Author: 
Recipe type: Biryani
Cuisine: Bangladeshi
 
A flourful one pot dhakai biryani.
Ingredients
  • Ingredients:
  • For the biryani masala:
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1 tbsp
  • Dry red chillies - 5-6 nos ( adjust according to taste)
  • Nutmeg ( Jaiphal) - half a piece
  • Mace (Javitri) - 2 pieces
  • Green Cardamom - 3-4 nos
  • Cinnamon - 2 small sticks
  • Cloves - 5-6 nos
  • Other ingredients required:
  • Basmati Rice - 2 cups
  • Mutton - half kg ( good quality and fresh. Can use boneless cubes too )
  • Brown onion slices - 4 tbsp + 1 tbsp ( for this just slice up two big onions and fry till golden brown in refined oil or ghee) Also ensure that you keep the leftover oil or ghee.
  • Yogurt - 1 cup
  • Garlic paste - 1tbsp
  • Ginger paste - 1 tbsp
  • Potatoes - 2 medium sized ( parboiled and fried till light brown in colour)
  • Kewra essence (screwpine) - 1 tsp
  • Salt - for marinating the mutton and while boiling the rice.
  • Atta dough - a small ball of dough made of wheat required for sealing the handi/pan in which the biryani will be cooked.
Instructions
  1. Method:
  2. STEP ONE
  3. Dry roast all the ingredients listed under 'Biryani Masala' and grind into a fine powder.
  4. Please be careful not to burn the spices. This 'is 'the most important ingredients of the biryani.
  5. STEP TWO
  6. Wash and clean the mutton. Marinate with 2 tbsp salt and keep aside for half an hour.
  7. After half and hour wash the mutton once more and keep.
  8. Now add the yogurt , ginger paste, garlic paste , 4 tbsp brown onion slices and the biryani masala. Mix it very well and gently too.
  9. Cover this mixture with a cling film and let it marinate overnight.
  10. STEP THREE
  11. Take 2 cups of good quality basmati rice. Wash it under running water , drain and keep aside.
  12. In a big saucepan add water. Once the water starts to boil add 2 tbsp salt and few whole cardamom , cloves and cinnamon.
  13. Next add the rice and let it boil till the rice is almost half done.
  14. Strain the rice and spread it out on a flat surface.
  15. STEP FOUR
  16. Now is probably the easiest part and the last step' assembling' before you can devour this sinful biryani.
  17. Take a handi or a saucepan (make sure it has a proper lid) and brush it with a little ghee.
  18. We will make the first layer with rice and then the mutton.
  19. First rice,then the marinated mutton and fried potatoes , then rice and then mutton again. Finally top it up with the remaining rice. Sprinkle the remaining brown onion slices and the kewra essence on top. Close the lid tightly of the handi and seal it with the dough
  20. Now the final task is to put this on dum or slow cooking as we say. For the mutton to be fully cooked this has to be put on heat for at least an hour. So to prevent it from burning I always put the handi on a tawa/skillet and not directly.
  21. Now forget about it for an hour and then when you break open that seal - simply divine!!
 

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Payesh – Bengali Rice Pudding

This Diwali add a Bengali touch to your dessert menu. Make the quintessential Payesh – a rice pudding considered to be so auspicious that no celebration in a Bengali household is complete without it. The ever so popular sweet dish, there has not been a single birthday when Maa had not made Payesh with loads of raisins for me. Now I do it for my little boy ( also for my husband ! ) A bowl of payesh makes them super happy.payesh

Every Bengali family has their own recipe for making this dish. The one I am sharing today is by far the easiest and is made with condensed milk. And I believe any that has Milkmaid in it is super delicious. No seriously! Have u ever tried licking the sides of a milkmaid tin – its heaven and I do it even now!

payesh 2

Payesh - Bengali Rice Pudding
Author: 
Recipe type: Dessert
Cuisine: Bengali
 
A very popular Bengali rice pudding
Ingredients
  • Rice - half cup - Use short grain rice for this, preferably Gobindo bhog
  • Milk - 1 litre - preferably full cream milk - I use amul gold for this
  • Condensed milk- half a cup - adjust sweetness according to your taste. If using plain sugar you need around 4 tbsp
  • Bay leaves - 2
  • Cardamon powder - 1 tsp
  • Raisins - a handful
  • Cashewnuts - a handful - crushed
Instructions
  1. Wash the rice thoroughly, soak in some cold water and keep aside.
  2. In a heavy bottomed pan , put the milk on heat. Add the bayleaves.
  3. Once the milk starts simmering , drain the water from the soaked rice and add it to the milk.
  4. Let them boil away on very low heat. This would take around 15 - 20 mins.
  5. Stir occasionally so that it doesn't stick to the bottom.
  6. Check the rice, it should have cooked by now and would have thickened.
  7. Add the condensed milk/ milkmaid and give it a good mix.
  8. Now add the cardamom powder, raisins and cashew.
  9. Let it simmer for another 5 mins.
  10. Remove from heat and let it cool down completely.
  11. Serve at room temperature or chilled as preferred.
 

Muri Ghonto – A traditional Bengali delicacy

Muri Ghonto – Fish head curry is a traditional, typical Bengali delicacy. Many would squirm with the idea of eating fish head but we Bengalis take no offence to that and continue to prepare and relish this dish with much gusto. The choice of fish here would primarily be Rohu or Katla fish head, preferably of a good size, that adds to the taste. Now every household would have their own recipe for this, what I am sharing here is what my grandmother and mother made for me and the family. To be honest I am not so much a fish person but Muri Ghonto is something I always enjoy. The addition of raw rice to the dish which cooks in the gravy is pretty unique too. Some even add Chira/chiwda/poha instead of rice but I usually stick to rice.

fish head curry 2

 

It is a semi dry,spicy gravy dish that pairs up beautifully with some hot rice. For people who love fish and have no inhibitions, I would suggest you definitely make this once. You will love it, I can guarantee.

fish head curry

Muri Ghonto - A traditional Bengali delicacy
Author: 
Recipe type: Indian
Cuisine: Bengali
 
Fish head cooked in a spicy concoction of rice and spices.
Ingredients
  • Fish head / Macher matha - 1 medium sized, cut into half. Pereferably of rohu or katla fish.
  • Onion - 1 large - finely sliced
  • Ginger - garlic paste - 1 tbsp.
  • Raw rice - 2 tbsp. - washed and soaked in water
  • Potato - 1 medium - cubed
  • Turmeric powder - 1 tsp + 1 tsp
  • Chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Garam masala - 1 tsp
  • Green chillies - 4-5 slit
  • Bat leaf - 2 nos
  • Salt - to taste
  • Mustard oil - 2 tbsp. + 2 tbsp.
Instructions
  1. Wash and clean the fish head properly. Smear with some turmeric powder and salt and fry till browned in mustard oil. Keep aside.
  2. Discard the oil in which the fish head is fried.
  3. In another pan, head 2 tbsp. mustard oil , add the bay leaf .
  4. Next add the ginger- garlic paste and sauté till fragrant.
  5. Next fry the sliced onions till lightly brown.
  6. Add the potatoes.
  7. Now add the dry spices - turmeric,chilli powder, cumin powder, salt and the soaked rice.
  8. Fry the spices but make sure they don't burn. Add a little water if required.
  9. Add 1/1/2 cup of warm water, cover and let it cook for 10- 12 mins.
  10. By now the rice and the potatoes would have cooked and the water dried up considerably.
  11. Lastly add the fried fish head, garam masala and the slit green chillies.
  12. Check seasoning.
  13. Let it simmer for a minute.
  14. Remove from heat and serve with hot rice.