CHICKEN KASHA WITH BERESTA

Ingrediants :

(Serving four )

1. Chicken – 800 gms.(washed and cleaned )
2. Garlic paste -1 tea spoon
3. Onion paste -2 table spoon      
4. Ginger  paste -1 tea spoon 
5. Kashmiri Red chilli powder -1 tea spoon
6. Papaya  pulp paste -4 table spoon
7. Hang curd -200 gms 
8. Coriander paste-1 tea spoon 
9. Cumin paste -1 tea spoon 
10. Turmeric powder - 1 tea spoon
11. Lemon juice -1 tea spoon
12. Salt to taste
13. Mustard oil -2 table spoon
14. Cinnamon -1 inch
15. Cardamom -2
16. Bay leaf- 2
17. Clove -2
18. Red chilli -2
19. Beresta ( dark brown fried onion slices ) made of three onions.

 Direction:

• Put the chicken in a bowl .
• Add Garlic paste , Onion paste , Ginger  paste , Kashmiri Red chili powder , Papaya  pulp paste , Hang curd , Coriander paste,Cumin paste ,Turmeric powder with the chicken .
• Add half tea spoon of salt and mix it well . 
• Cover the bowl and put it in refrigerator and let the chicken marinate for at least 12 -14 hours.
• After 12- 14 hours take the chicken out from the refrigerator and let it come to normal temperature.
• Put mustard oil in a frying pan or kadai / oak .
• Add Cinnamon stick , Cardamom (crushed ) , Bay leaf, Clove and Red Chili .
• Add the mixture of chicken in the oil .
• Cook for five minutes in high flame .
• Add salt if necessary to taste .
• Put a lid on the frying pan and cook in low flame till the chicken becomes soft.
• Take the lid away and add lemon juice and  beresta.
• Serve hot with rice or roti or nun.

CHITAL MACH BHAPA

Ingredients:

(Serving three)

1. Chital fish(Chitala Chitala) – 300 gms (back part of the fish ,boneless and grounded finely)
2. Mustard oil – three/four table spoons
3. Green chili paste  – 1 tea spoon
4. Green chili –  1(for each banana leaf pillow)
5. Mustard paste – three tea spoons
6. Coconut – 1 cup (grounded)
7. Salt to taste
8. Banana leaf - cut in rectangles to wrap and make like pillow
9. Thread - to tie the pillow of banana leaf.

Direction –

• Put the back side of the banana leaves on frying pan or tawa for 5 seconds to soften and brush it with mustard oil and put aside .
• Take a bowl and mix fish , mustard paste , green chili paste , coconut , 2 table spoons of mustard oil and mix it well.
• Add salt to taste .
• Take a banana leaf piece.
• Put one table spoon of mixture on it , one green chilli and add few drops of mustard oil and fold it like a pillow and tie it with clean thread.
• Make all the pillows with the mixture.
• Place all the banana leaf pillows in a steamer.
• Steam for ten minutes.
• Chital Fish Bhapa is ready to serve with rice .

PAN FRIED STUFFED CAPSICUM

INGREDIANTS:

(SERVING TWO)

Capcicum-2

Black Salt

Chat Masala /any roasted spices powder according to your choice for coating .

White Oil -1 table spoon

STUFFING:

1. Cashew nut - 5 gms.
2. Raisin -5 gms. 
3. Pea nut - 5 gms.
4. Green pea -5 gms.
5. Cabbage -1 cup (julienne)
6. Tomato - 1 chopped
7. Green chilli - 1 chopped
8. Ginger juliennes
9. Potato -1 (mashed)
10. Cauliflower 1 cup
11. Salt to taste.

DIRECTIONS:

Clean the capsicums.

With a sharp knife cut the stalk and remove the seeds.

Coat the inner side of the capsicums with blacksalt and roasted spices.

Take oil in a frying pan

Shallow fry the capsicums for one –two minutes

Put them aside and  let the capsicums cool  .

To make the stuffing light fry the cashew nuts and peanuts and put them aside .

Put cauliflower in the pan and saute for  two minutes

Add tomato , cabbage , green chili , ginger , mashed  potato  one by one and saute for 2-3 minutes more

Add salt to taste

Add pea nuts and cashew and raisin.

Mix everything well.

Stuff the capsicums with the vegetable mixture.

Serve hot and enjoy.

SHAHI PANEER

INGREDIANTS:
(SERVING THREE)

1. Paneer - 300 gms.(cut in triangular shape)
2. White oil -3 table spoons.
3. Cinnamon  – 1 Inch  Stick.
4. Green Cardamom -2 Pods.
5. Bay Leaf – 2.
6. Red Chili – 2.
7. Raisin - 5 gms. cleaned and soaked in water.
8. Kashmiri red chili power - half tea spoon 
9. Cumin paste  - one table spoon.
10. Coriander paste - one table spoon.
11. Charmagaz (melon seeds ) paste – one table spoon.
12. Cashew nut paste  - one table spoon.
13. Tomato puree  - half table spoon.
14. Coconut milk - 1 cup.
15. Sugar - half tea spoon.
16. Mitha Aatar - 2 drops
17. Rose water - 1 tea spoon 
18. Cheese - 1 small cube grated for garnishing
19. Salt to taste. 

Directions:

Heat white oil in a pan or Kadai (oak) .

Once it is hot fry the paneer pieces just for one minute and put it aside .

Add  bay leaves , red chili , cinnamon , green cardamom  pods (crushed) and saute for one minute .

Add the cumin paste and coriander paste and sauté for one minute.

Add ginger  paste and kashmiri red chili power and sauté for one minute .

Add the charmagaz (melon seeds ) paste ,cashew nut paste and sauté for two minutes .

Add tomato puree and sauté for one minute .

Add coconut milk and mix it well .

Add paneer and raisin to it .

Add sugar , rose water and mitha aatar and stir it .

Add salt to taste and let it thicken .

Garnish with grated cheese .

Serve hot with rice or roti or nun .

GREEN SALAD

Ingredients: 
(Serving Three)

1. Lettuce -2 leaves
2. Cabbage - 2 cups (finely chopped ,washed and cleaned)
3. Green Tomato - 2 ( one sliced in round shape for garnishing and one chopped )
4. Cucumber - 1 (half sliced in round shape for garnishing and half chopped )
5. Green pea - half cup (washed and cleaned)
6. Green chili - 4 (1 finely chopped and 3 for garnish)
7. Lemon - 1(cut in two halves)
8. Fresh Coriander leaf - 1 bunch roughly chopped
9. Tomato catch up - 1 table spoon 
10. Black salt to taste .

LIGHT FRIED RICE ( COOKED IN PRESSURE-COOKER)

People often think Fried Rice to be a heavy food as normally the half cooked rice is fried in white oil in the process of making.But here am going to share today a method which needs less oil but tastes almost the same.

Ingredients (Serving Two)

1. One cup Basmati rice.
2. Half cup sweet pea.
3. One carrot (julienned).
4. Raisin (5 gm.).
5. Cashew-nut (10 gm.).
6. Olive oil (two table spoons)
7. Bay leaf (two)
8. Cinnamon (one inch crushed)
9. Cardamom ( 2-3 pods crushed)
10. Clove ( 2-3)
11. Star anise (1)
12. Water (two cups)
13. Salt (to taste) 
14. Sugar (1 tea spoon )
    

CHICKEN IN GREEN SAUCE OF FRESH CORIANDER LEAVES

Ingredients (Serving For 4)

  

1.      Chicken 800 gms (half boiled) washed , cleaned and cut into  medium size pieces.
2.      Chicken stock –one cup.
3.      Olive oil -3 table spoons.
4.      Cinnamon  – 1 Inch  Stick.
5.   .  Green Cardamom -2 Pods.
6.   .  Bay Leaf – 2.
7.      Red Chili – 2. 
8. .    Onion – 3(sliced).
9.   .  Garlic  paste- one table spoon.
10.      Ginger  paste – one table spoon.
11.      Cumin paste  - one table spoon.
12.      Coriander paste - one table spoon.
13.      Charmagaz (melon seeds ) paste – one table spoon.
14. .    Cashew nut paste  - one table spoon.
15.      Coriander leave paste – three table spoons. 
16. Turmeric powder - half table spoon.
17.      Tomato puree  - half table spoon.
18.      Lemon juice – 1 table spoon.
19.      Salt to taste. 
    

    

KHADYA ROSIK

Who does not eat? We know that all of us must eat to live .But am talking about those who love to eat and love to appreciate food.They might appreciate quality .But to my mind what matters most to the lovers of food is its taste .It may be a traditional dish or might even be a modern dish but what brings all food lovers to one place is their love of food and appreciation of of it.In Bengali such a person is called KHADYA ROSIK.

There is no age bar to be a KHADYA ROSIK. To a mother her child is the first one to taste the food .to a wife her husband is her taster . One can easily please others only by a good food.Let us take an example :

আমসত্ত্ব দুধে ফেলি ,তাহাতে কদলি দলি 

সন্দেশ মাখিয়া নিয়া তাতে

হাপুস হুপুস শব্দ চারিদিক নিস্তব্ধ

পিপীলিকা হাটিয়া যায় পাতে। 

The excerpt talks about milk and how it is made tasty mixing dried mango pulp (amsottwo) and sweet named sondesh. And it has become so tasty that one does not feel ashamed to make 'Hapush-hupush' sound and there is nothing even left for the ants.

So for a KHADYA ROSIK disshes of Bengal can bring a big smile of satisfaction and one can say ... am lovin it 

BHOJ

The Bengalees are lovers of good food ..Though the Bengalees are often considered as " petroga "(one who has less digestion power) but  they love to enjoy BHOJ ( a big meal ) In Bengali a person who appreciates food is described as "KHADYA ROSIK".They not only appreciate good food  but love to eat .Here one may raise a question - what should be considered as good food ?

I must confess here if anyone is thinking in terms of healthy food, Bengali food might not always be cooked like that.' Rasana 'or taste always haunts food of Bengal.It is the first priority Famous Bengali poet SRI SUKUMAR RAY has described this typicality of Bengali food habit very nicely in his poem KHAI KHAI.

খাই  খাই করো কেন ,এসো   বসো আহারে  -

খাওয়ার আজব খাওয়া ভোজ কয় যাহারে 

If one always wants to eat food ,then his habit of always hankering after food is described as 'khai khai kora' .So the poet has described it very aptly ....if one simply hankers after food one will never understand the taste of Bengali food properly ....Please come and sit to enjoy a big meal .That is 'BHOJ'.When it is a bhoj it includes many items.there are four categories of food eating -Charbyo (which is chewed ) Chosyo(which is sucked) Lejhyo (which is licked ) and Peyo (which is drunk).In a BHOJ such foods must be included so that all these four types of eating habits are needed .

In old days a common meal of any Jaminder family used to look like a BHOJ as that included as many as twenty to thirty or more than that number of items of food to indicate the aristocracy .You may think of a Buffet party for instance.But there are differences too. It lies in the social attitude of different cultures.
.
Bhoj may be arranged in different occasions whenever others are invited. On the occasion of JAMAISASTHI new mothers-in-law arrange special BHOJ for their new sons-in-law.During DURGAPUJA ,the greatest festival of the Bengalees, there is bhoj in almost all the houses as on that occasion whole BENGAL gathers together with full zeal and enthusiasm.In a nutshell whenever it is an occasion of family gathering and everyone is full of mirth BHOJ is arranged to mark the ceremony.

At present besides special gatherings or festivals BHOJ has become rare .Only the Sunday lunch menu sometimes gives a reflection of a big meal named BHOJ.

JALKHABAR

             In Bengali language "KHABAR" means food but when it is said JALKHABAR it has a different implication.JAL means water in Bengali but if one imagines Jalkhabar means drinking water that would be a great mistake.Jalkhabar means light food that is served generally in the morning at the time of breakfast or in the evening .It may be served with tea or coffee or even milk or even without it..
             Lets talk about different types of Jalkhabar.As it indicates light food it might range from simple biscuit to luchi with alurdom.Though Luchi and Alurdom is quite heavy a dish but it is one of the favourite dishes of Bengal.What is most interesting is the fact that in most of the Bengalee households Muri,Chire and Khai are eaten as a simple accompaniment with tea.New generation might not like them as it is to be munched .But a few decades ago too this was one of the commonly found food served with tea.Still now if it is JHALMURI (muri mixed with chanachr ,pickle oil,and fried red chili,onion and ginger slices) or CHIREBHAJA(deefried chire served with fried red or green chili ,curri leaves and pesnuts ) or even MURKI (khai folded in jaggery) and served ,it won't take much time to be finished .Fresh hot Roti and Parota served with GHUGNY( item of chikpea) or any other veg dish is eaten with same love
             Jalkhabar includes both salted and sweet dishes .Rasgolla is one of most popular sweets of Bengal that is vastly consumed .One will find it in any sweet shop.There are many varieties of Rasogolla(soft,sponge,white and red ) and it is commonly served along with other items of sweets when any guest come .It has become an identity of BENGAL.
             In Winter Pitha occupies the place of rasogolla and other sweets .Patisapta, Malpoa, Pulipitha need secial mention.To maintain its popularity Rasogolla is then available with new NOLENGUR flavour(a type of jaggry).Various festival and seasons are reflected in the Jalkhabar of Bengal.It reflects the culture of Bengal as a whole.

FOOD AND THE BENGALEES

      Love for food is inseparably connected with the Bengalees .They can't spend time without food.We all know food is the basic need of life Even besides that the Bengalees find many reasons to cook and to eat and be happy .The day begins with a fine cup of tea while taking a quick look at the headlines of the newspaers Macher Jhol and Bhat (fish curry and rice) is the typical combination that one can find in almost every Bengali house everyday .This habit perhaps grew as Bengal is blessed with RIVER GANGES.
     Starting with Sukto (an item of Bitter Gourd )Bengali menu generally ends with Chatny(a sweet dish),thus keeps a balance.Panch foron (name of a spice )gives Bengali cuisin a secial touch while Ghanto and Chachhari have their own spell.And who doesnot love Alubhaja (fried potato)?
     People of Bengal cook to express their love for their beloved ones They love to experiment with food .They exchange different foods with other people and make their own version. Their Sweets like RASOGOLLA  and Pithas need special mention.During different festivals BENGAL cooks Bhog (special dishes to offer God) In various seasons the people make different foods depending on the available ingredients that make Bengali cuisins unique in its own ..
    We may sum up that Tok Jhal Misti  natured Bengalee people even can make Nonta and Tita menus tastes crispy and nice to enrich your taste buds .They are conscious of the fact HEALTH IS WEALTH and tries to maintain balance in their cuisin with originality.