Khatta Meetha Kashiphal |

Khatta Meetha Kashiphal is a sweet and tangy recipe that is made of pumpkin. It is extremely delicious to eat and serve. Eat can be made within a couple of minutes. It is a mouth watering recipe that has the sweetness of sugar and tangy flavor of lime. Try this out for an everlasting taste.

Prep time: 5 min
Cook time: 10 min
Serves: 2

Ingredients

  • 250 gm pumpkin (kaddu/kashiphal/sitaphal)
  • ½ tsp fenugreek seeds (methi dana)
  • ½ tsp dry mango powder (pisi khatai)
  • 1 tbsp lime juice
  • 2 tbspsugar
  • 1 red chilly (whole)
  • ½ tsp garam masala powder
  • Salt to taste4 tbsp Mustard oil
  • Water

Method

Heat oil in a wok. Add fenugreek seeds to it. When it starts spluttering add red chilly to it. Let it also splutter and add the pumpkin pieces to it along with salt and little bit of water. Cover the wok. After five minutes, see if the pumpkin pieces have cooked and got softer. Now add sugar and stir it. Cover it again. Leave it for 2 minutes.

Now check if the pieces are really soft and well cooked. If they have turned softer add lime juice and dry mango powder to it and again cover the wok. Cook it well for five minutes. Do not add dry mango powder and lime juice unless the pieces are really cooked else they will not cook once you add either of them.

Next open the lid and fry it for 5 minutes by adding garam masala powder to it. Your khatta meetha kashiphal is ready to savor now. Serve it hot with chapattis.

Apple Banana Custard |

Apple Banana custard is perfect for all kids who are fussy, either with drinking milk or eating fruits or both. They will for sure enjoy it. Apple and banana, both are very healthy fruits, however, you can substitute it with your choice of fruit.

Apple Banana Custard

Preparation time: 15 mins
Cooking time: 30 mins
Serves: 6

Apple Banana Custard Ingredients

Apple Banana Custard Ingredients

Ingredients

  • 750 ml milk
  • 6 tsp custard powder (vanilla flavour or your choice)
  • 2 cup sugar
  • 2 tbsp cashew nuts (chopped)
  • 1 apple (chopped)
  • 1 banana (chopped)
  • some sliced apple for garnishing (optional)

Method

Apple Banana Custard

Apple Banana Custard

Take 8-9 tbsp milk in a bowl and mix 6 tsp custard powder in it and set it aside.

Heat rest of the milk at medium flame, add 2 cups sugar in it and stir well.

When the milk start boiling, add the custard powder mixture and cashew nuts in it and keep on stirring until the milk thickens.

When the milk thickens, switch off the flame and let it cool down.

Now add chopped apple and banana with the custard.

Keep it in refrigerator for about 2-3 hours and serve it cold.

Serving Instructions

Serve apple banana custard as a dessert after lunch or dinner.

Potoler Korma |

Potoler Korma

This Potoler Korma vegetable dish is mostly prepared in the Bengal. Along with spice and Green vegetables it forms of the nutritious dish too. This dish can be served as a side dish with the main course.

Preparation Time: 3 mins
Cooking Time: 10 mins
Serves: 2

Ingredients

Potoler Korma Ingredients

Potoler Korma Ingredients

  • Potol [Pointed gourd ] 500gm
  • 2 pieces of Onion (1 chopped and 1 pasted)
  • 2 tablespoon of Ginger paste
  • 4 tablespoon of Garlic paste
  • 3-4 Green Chili (finely chopped)
  • 3 Bay Leaves
  • Salt and Sugar to taste
  • 5 tablespoon Mustard oil
  • 2 teaspoon Ghee [Clarified Butter]
  • ½ teaspoon Turmeric powder
  • 2 tablespoon of Curd
  • 1 cup of water
  • ½ teaspoon of Garam Masala (Powder of cloves, cinnamon and cardamom)
  • 1 finely chopped tomato

How to Cook?

Take each pieces of Potol, and peel off the skin slightly

Fry them in 2 tablespoon of Mustard oil until it gets brown and keep it aside.

Fry Potol in Mustard Oil

Fry Potol in Mustard Oil

Put 3 tablespoon of Mustard Oil again into the frying pan

Add chopped onions and fry them until it gets golden brown

Now add, garlic paste along with onion paste and fry them for a while

Then add the Bay leaves, chopped green chili, ginger paste, turmeric power, tomato, salt and sugar to taste and fry them for a while.

Add the fried Potol in the frying pan that was kept aside along with Curd.

Now stir the mixture for a while in simmer.

Add Fried Potol In The Frying Pan

Add Fried Potol In The Frying Pan

Add 1 cup of water and keep it in standby until the Potols gets boiled.

 

Mix with Ghee and Garam masala.

Potoler Korma

Potoler Korma

Server hot

 

Pabda Chingri |

Pabda Chingri

Bengal is a fish loving part of India, with hundreds of ponds and rivers and where you get various types of fish, so Bengalis acquired another name “Maanch-e Bhat-e Bangali” which means Bengali by fish and rice.

In Bengal you will get hundred of variety of fish and all of them are cooked in different delicious ways. Pabda manch the english name given in the wiki is pabo catfish while it’s scientific name is ompok pabo.

Pabda maanch is a soft delicious one bone fresh water fish with slightly slippery body but firm to touch, this fish when cooked with spices and shrimp paste become a super exotic dish worth trying.

It is one of the exotic preparations that is often made when people comes together for celebration of various festivals. I am sure; rest of the world will also love the traditional tastes of Bengal.

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 4-5

Ingredients

Pabda Chingri Ingredients

Pabda Chingri Ingredients

  • 5 Pabda Fish [Indian butter fish] (Fried with a pinch of salt and layered with turmeric powder)
  • 5 tbsp of shrimp paste ( fry the shrimp in mustard oil then grind to make a smooth paste)
  • ½ tsp of turmeric powder
  • 1 /2 tsp of mustard paste
  • 1 tsp of poppy seed paste
  • 3 tbsp of yogurt
  • 1 tbsp of tomato puree
  • 1 tbsp of cashew raisin paste
  • 1 tsp of green chili paste or to taste
  • ¼ cup of mustard oil
  • A pinch of sugar
  • A pinch of garam masala powder
  • Salt to taste

Method

Marinate the pabda fish with salt, turmeric powder and a spoonful of oil, this will help you while you fry the fish.

The challenging part of cooking pabda maanch is frying the fish. Pabda maanch is slippery with no scales so one has to be very careful while frying it because when the skin touches the hot oil they starts getting blisters and this oil filled blister when burst they splutter oil far. If you are not careful it can cause serious burn. So the thumb rule of frying the fish as soon as the fish slip in hot oil cover it with a lid and make the flame low, when one side is done turn and cover and make sure the fish is well cooked in both sides.

Cook them in batches.

Keep aside the fried fish.

In this hot oil add little more oil if needed.

Meanwhile take a small bowl and mix mustard paste, poppy seed paste, green chili paste, turmeric powder, yogurt, salt and sugar with 4 tbsp of water.

Add it to the pan and stir well.

Add the tomato paste and shrimp paste. Stir and cook for a minute when you get the smell of cooked spices.

Add cashew raisin paste. Mix well.

Add 3 cups of water when it comes to boil add the fried fish.

Add the fish in such way so that it submerged in the gravy.

Cook it in high flame for 5 to 6 minutes.

When the gravy thickens add a pinch of garam masala. Put off the flame. Cover with a lid and give 5 to 6 minutes standing time.

This fish became too soft after cooking so use soft hands while serving otherwise it may break.

Pabda Chingri

Pabda Chingri

Serve with steamed hot plain basmati rice.

Aloo Bhaja |

Aloo Bhaja

We Bengalis love have this snack with tea during the evening. Long summers of Bengal drains out lot of our energy, with Carbohydrates from potatoes it makes energized again.

This is one of my favorite snacks. You may use green chili paste in the batter to make it more spicy and hot. Use of coriander leaves would make it look more appealing. I hope you like this dish.

Preparation Time: 4 minutes
Cooking Time: 4 minutes
Serves: 1

Ingredients

Aloo Bhaja Ingredients

Aloo Bhaja Ingredients

  • 2 Potatoes Cut into Circular Shapes.
  • Turmeric Powder
  • Red Chili Powder
  • Rice Grinded into Powder (i.e. the white powder in the small bowl)
  • Tomato Sauce
  • Salt to taste
  • 1 Green Chili
  • 1 Cup of Water
  • 5 tablespoon mustard oil

Method

Mix 1 Cup of Water, Rice Powder, Turmeric Power and Red Chili Powder along with salt to make a thick batter.

Put in the rounded sliced potatoes into the bowl.

Put Mustard Oil into the frying pan and Deep Fry the potato slices.

Deep Fry Potato Slices In Mustard Oil

Deep Fry Potato Slices In Mustard Oil

When the potatoes get fully fried take them up into a plate.

Aloo Bhaja

Aloo Bhaja

Serve the potatoes with Tomato Ketchup. Garnish it with 1 Green Chili and serve.