Doi Begun.... Aubergines in Yoghurt... With Jayanta Da's Recipe..!!

It's my privilege that one of the most famous social networking site has given me the chance to come in contact with few personalities who have some astonishing capability ,creativity. This time I would like to convey  my gratitude to Jayanta Da, ( Jayanta Das), whose professional qualifications can  amaze anybody simply. Still his creativity in the culinary world is so remarkable. I am a regular follower of his wonderful page, https://www.facebook.com/JDHomeKitchen
( Jayanta's Home Kitchen) and hence I would like to request all my friends and followers to visit the amazing page.


I tried this Doi Begun (Yoghurt in Aubergine) preparation following his recipe. Needless to say that it was just extremely good in taste and I am going to try it again.
Here comes the recipe:


Ingredients:

• Egg Plant/Aubergine :4(midum size longish ones, slit them from the middle till the stem)
• Onion: 1 large( Finely Chopped)
• Dry Red Chilli:2
• Turmeric Powder:2 tsp
• Salt : To taste
• Kashmiri Red Chilli Powder:1 tsp.
• Unsweetened Yoghurt:1/2 Cup
• Gram Flour(Besan): 1tsp.

 Process:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• At first take the eggplants and slit them from the middle till the stem and coat them with salt and turmeric powder.
• Now heat 1 tsp of mustard oil in a kadhai(wok)  and add them into the pan. On medium flame fry them carefully. You may cover the kadhai while frying them .It will help you to make the eggplants soft very quickly. But be careful so that the eggplants are not burnt.Once they become soft and little blackish in colour take them out of the pan and soak the excess oil keeping them on a tissue paper.
• Discard the fried oil if any. 
• Heat some more mustard oil in the same kadhai and add onions, two red chillies and saute it well.
•  Now add Kashmiri red chilli powder, little turmeric powder and salt to taste. Be Careful while you are adding salt,as the eggplants already have salt.
• Once the onions are golden brown and nicely done, add one and half cups of nicely whipped curd with half a tea spoon of besan.
• Add the fried eggplants and wait for 1-2  minute at low flame and let the eggplants mix with the grave very well.
• Turn off the flame and now your Doi Begun is ready.
• Let the mix stand for another 15 mintues before you serve.

                               Enjoy Your Food...!!






 

Doi Sorshe Rui...!! Rohu Fish Cooked with Mustard Seed Paste and Yoghurt...!!!

Though there is a famous saying about the Bengali people that "Mache Bhate Bangali"( Fish and Rice make a Bengali), I don't like fish very much. I only like to eat two or three very specific fishes and also very specific preparations of them, especially made by my Mom. This Doi Sorshe Rui is one of them which I like mostly due to it's tangy pungent flavour. It is a very quick and easy preparation which can be prepared with in few minutes and is enough for lunch or dinner if served with steaming hot rice.


Here is the process:
 

Ingredients:

• Rohu/Katla Fish : 6 pieces
• Mustard Seed Paste: 1tbsp
• Yoghurt (unsweetened) : 1/4 Cup
• Tomato: 1 (Chopped)( Optional)
• Green Chilli: 2
• Mustard Oil: 2-4 tbsp.
• Turmeric Powder:1 tsp.
• Salt: As per taste.
• Water: 1 cup

 Process:

• Wash the fish and marinate them with little salt and turmeric powder for few minutes. During this time I always add 2-3 drops of oil to the fishes because it will help you to prevent oil from splattering while frying fish. This is a very useful tips I learned from my Mom.
• Now heat 2 tbsp. of mustard oil in a deep bottomed vessel and fry the fish in medium flame until they turn into golden color.
• Keep them aside.
• Discard the excess blackish oil from the pan and add heat 2 tbsp. of more mustard oil in the same pan.
• Add the chopped tomato and green chilli and sprinkle little salt. It will help to make the tomato mushy very fast.
• Meanwhile take a medium bowl and mix the mustard paste and the yoghurt and beat them very well until smooth.
• Add the mixture into the pan.
• Mix it very well with the mushy tomato.
• Add little more turmeric powder, red chilli powder and salt accordingly and mix.
• Add 1 cup of water and bring it to boil .
• Then add the fried fish. Cook for few minutes in medium flame until the fish become soft. The gravy remains thin in this preparation.
• Turn off the flame, Sprinkle 1 tsp. of raw mustard oil on the gravy and add 2 more green chilli.
• Now your "Doi Sorshe Rui" is ready to serve.
• Serve it with steaming hot rice garnished with coriander leaves.

                                 Enjoy your Food...!!

Bohra Chicken Curry...!! With Purna Didi's Recipe..!!

 

 

 

 

 

 

 

 

 

After the Goalondo Chicken Curry this is an another chicken preparation which I made following Purna Chowdhury's (Not only an excellent cook by passion but also she has a beautiful personality, for which I simply adore her) recipe.Still I don't know much about the genesis of the recipe but gathered little information from here and there, which I would be happy to share with you. Bohra  is a small community within Ishmaili Muslims .Food plays an integral part of Bohra's daily life. Apart from the detectable and distinctive cooking style, there are certain traditional ways in which food is prepared and served.


Here is the recipe of Bohra Chicken Curry:


Ingredients:

• Chicken: 1 Kg
• Oil: 2-3 tbsp
• Onions: 3-4 (chopped)
• Tomatoes: 2-3 medium chopped
• Ginger paste: 1tbs
• Garlic paste;1 tbs
• Turmeric: 1 tsp
• Green chillies chopped: 3-4
• Red chilli flakes: 1 tsp
• Yogurt: ¼ cup
• Salt: to taste
• Almond (5-6) ,Coriander (1 tsp), Fennel seeds (1tsp) and Green cardamom(3-4) : Ground all four to a powder to make it about 2-3 tbsp.

Process:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

•  At First, marinate the chicken with yogurt, chillies (both red and green) ginger and garlic paste, turmeric and salt (traditionally overnight, but 1-2 hours is also acceptable).
• Heat oil and fry the onions.
• Add the marinated chicken and sauté.
• When the chicken turns color, add the tomatoes and cook till the gravy turns red and the oil floats to the surface;
• Add the magical ground spices and let the chicken simmer till the aroma of fennel, cardamom come out.
• Wait till the gravy turns a seductive orange color and the chicken is fully cooked.
•  Garnish with coriander
•  No water is required.
• .Serve it with rice/roti /Polao.

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                                                            Enjoy Your Food..!!


 

Mishti Polao...!! Traditional Bengali Sweet Polao...!!

Since the day I have entered inside the kitchen, after my marriage, there is only one person who is always there to teach me ..to instruct me...!! Thanks to the Modern Technologies that these days even the most home sick girl can always keep in touch with her Best Ever Teacher..... Her Mom..!!
So, before this Mother's Day, I thought to prepare something very special and traditional dish which exclusively I learned from her. Usually I cook  Sweet Pulao with very long grain aromatic Basmati rice. But I can remember, in our childhood Maa sometimes cooked Polao with Gobindobhog (Ambemohar rice) also. She learned this from my Didama (Granny) who was very traditional in her cooking. Maa says, while she cooked pulao, she used to soak the gobindobhog rice in water overnight and then after draining she kept the rice in a big flat plate mixing with some turmeric powder. But this time as I very quickly decided to make it, I didn't get time to soak the rice overnight and therefore only soaked it for 30 mins to 1 hour. Still I got simply a beautiful result.


Here is the step by step process of making Bengali Mishti Polao (Sweet Pulao).


Ingredients:

• Gobindobhog Rice (in absence, basmati rice is absolutely ok too): 2 Cups
• Water: 3 - 4 cups
• Carrot: 1 (thinly sliced,optional)
• Green Peas: 1 Cup(optional)
• Raisin: Handful
• Cashews: Handful
• Ginger: 1 1/2 tsp. (Grated)
• Turmeric Powder: 2 tsp.
• Sugar (Powdered preferably, you may replace sugar with zero calorie sweetener also): 4-5 tbsp.
• Salt: As per taste
• Bay Leaves: 2
• Cardamoms: 4 - 5
• Cinnamon Sticks: 2 sticks
• Cloves: 3-4
• Ghee: 2 tbsp. (To minimise the calorie you may replace it with sunflower oil too, don't blame me, if you wont get the flavour, LOL ;) )
• Garam Masala Powder: 1tsp.

 Process:

• Wash and soak the rice in water for 1 hour and then drain it and keep it in a flat surface.
• Sprinkle 1/2 tsp of turmeric powder and mix with the rice very well.
• Now heat the ghee in a deep bottomed vessel. Add the bay leaves, cinnamon sticks, cardamom and cloves and fry until full fragrance comes out.
• Then add raisins and the cashews. Fry them till golden but be careful not to burn them.
• Add the green peas and the carrots. Cook for few more minutes on medium flame until the carrots become little soft.
• Add the rice and mix it with the dry fruits and the veggies very well.
• Now add turmeric powder, ginger paste and  keep on stirring it so that rice is mixed very well with all the ingredients.
• Add the salt and the sugar and mix.
• But while stirring the rice ,keep the gas on low flame and be very careful so that the rice is not burnt.
• Add the water and mix well and cover.
• Increase the flame to medium and cook for until the water is completely absorbed by the rice and the rice is done.
• Open the lid and taste the rice. Add more salt and sugar if needed.
• Sprinkle little garam masala powder and turn off the flame.
• Now your Mishti Polao is ready to serve. It is best when served with Chicken /Mutton Kosha, Curry or Mix dal and salad.

                                         Enjoy Your Food..!!

PinnaColada Smoothie...!!

Pinna Colada is a sweet, rum-based cocktail made with rum, cream of coconut, and pineapple juices, usually served either blended or shaken with ice. It may be garnished with a pineapple wedge or cherry. There are many places where pinna colada is made with banana also.

Like the other smoothie and shakes Pinna Colada also has very high carbohydrate and fat content . But I tried to minimise it's calorie in a simple way.

Here is the process:

Ingredients:

• Pine Apple Chunks( Frozen Pine Apple may also be used): 1 Cup
• Unsweetened Coconut Milk( Low Fat): 1/4 cup
• Banana:1 or 1/2
• Ice Cubes:1/2 Cup
• Zero Calorie Sweetner : 1 tsp.( Optional)
• Rum Extract: 1 tsp. ( optional, I didn't use)
• Topping: Unsweetened ,shredded coconut flakes.

Direction:

In a blender, blend all ingredients until smooth. Top the smoothie and the sides of the glass with coconut flakes. Serve Immediately.

                                               Enjoy Your Drink..!!







 

Easy Creamy Garlic Prawn ....!!!

Good News for all my Prawn Lover Friends. Today I am going to share a very easy and yummilicious prawn recipe with all of you which I found in a food blog , "EasyRecipeBook". This is a very quick and delectable exotic preparation which requires almost no fuss - no time in the kitchen.
 

Here is the process:

Ingredients:

• Butter - 10 gm
• Cream, Thickened - 100ml
• Garlic - 2-3 Cloves
• Parsley - Handful
• Prawns, Peeled - 250 grams

Process:

• At first melt the butter in a frying pan, and add the prawns. Fry on medium flame until the prawns start to turn a nice red /pink colour on both sides. Keep them aside.
• Finely chop the garlic, and add it in to the pan. Stir for a few seconds, and be careful not to burn it.
• Beat the cream and pour it  .
• Add the chopped parsley.
• Turn down the heat little, and allow the sauce to simmer for several minutes until it starts to bubble and thicken up nicely.
• Now add the fried prawns and simmer for another 3-4 mins.
• It's wonderful when served with herb rice. So once the rice is ready, serve it on the top and spoon a little sauce over the prawns.  

                  Enjoy Your Food..!!
  
 

Watermelon Yoghurt Smoothie...!!

This refreshing extreme low calorie smoothie will give you more energy and refreshment to beat the heat. Moreover the process is very easy  yet having a great taste.


Here is the process:

Ingredients:

• Watermelon:1 Cup( Seedless)
• Hung Curd( You may use Normal Unsweetened Yoghurt too):2 Table Spoon
• Chilled Low Fat Milk:1/4 Cup( I used chilled water only to minimize the calorie)
• Zero Calorie Sugar: Less than 1/2 tsp.( You may avoid it too).

Process:

Blend it using a mixer blender and serve. I served it with a dollop of vanilla ice cream for my little one.

                       Enjoy Your Drink..!!