PINK COCONUT LADDU

October is breast cancer awareness month, which is an annual campaign to raise awareness of this disease. This year, some food bloggers has initiated this campaign which is known as pinktober4breastcaner, by cooking something with the color Pink. Any drinks or healthy pink dish or any dessert. however I have picked up the third one, that is pink dessert and made these cute Pink Coconut Laddus. 

Narkel Naru or Coconut Laddu is a very famous dessert or misti for Bengalis. We made this laddu specially during Lakshmi puja, which is celebrated just after Durga puja. This time I have made this before Lakshmi puja, and of course with a twist. You can made this naru with sugar or jaggery (whichever you like). I have made this for the campaign, but cant use any food colors so I have used little bit of beetroot juice to give this beautiful baby pink colors in the laddus. Do try this, the recipe is extremely easy and same as we use for making simple coconut laddus.

Ingredients: 

1. Grated coconut - 2 cups 
2. Sugar - 1/2 cup
3. Condensed milk - 1/2 cup
4. Elaichi powder - 1 pinch
5. Beetroot juice - Less than 1/2 tea spoon

Process:

1. In a large kadhai, put the grated coconut and add condensed milk and sugar, cook on a medium flame. Reduce the flame after a while and keep stirring constantly on a low flame till the mixture dries.

2. Check the doneness on the hand, if you roll it, the hand should get slightly oily.

3. Grate a small piece of beetroot and take out the juice from it.

4. When the coconut mixture is ready, remove from flame and add cardamom powder and beetroot juice drop by drop till you get the perfect color. Take care not to use much juice, that will change the color of the laddus darker. Mix thoroughly and roll into small laddus. 

MAGGI BALLS

A perfect evening snack with family can always help you to forget the entire day work-stress or anything. Maggi, for me (and I am sure, for many) is just that warm blanket of comfort for anytime of the day, be it breakfast, lunch, dinner or just a twist in the evening time! Made these simple maggi balls with loads of veggies for evening snacks. And we all enjoyed these yummy balls with simple tomato ketchup.

Ingredients: 

1. Maggi - 1 and half packet
2. Onions - 1 (finely chopped)
3. Salt as per taste
4. Butter - 1/2 tsp
5. Capsicum - 1/3 (finely chopped)
6. Carrot - 1 tsp (grated)
7. Ginger - 1 inch (grated)
8. Spring onions - 1 tsp (finely chopped)
9. Cornflower - 1 tsp (you may use 2 tsp also, based on your dough type)
10. Oil for deep frying

Process:

1. Boil one cup of water adding 1/2 tsp butter and tastemaker, add one packet of maggi and cook for 2 mins. Do not overcook the maggi as it turns mushy. Once the maggi is done, let it cool down on room temperature.

2. Add all the chopped veggies (onions, capsicum, spring onions, grated carrot and ginger) along with salt and cornflower and mix well forming a soft dough, make sure not to mash the noodles. 

3. Grease hands with oil and prepare small balls. Coat with crushed maggi to get an extra crispy bite. Deep fry in medium hot oil, keeping the flame on medium. Stir occasionally and fry until the balls turn golden brown. Drain off, serve hot with tomato ketchup or any chutney. 

Narkel'er Bora r Dalna || Coconut Fritters curry

Preparing Narkel'er bora or Coconut fritters needs very much patience as it's a time taking affair in the kitchen. Though now-a-days we get readymade shredded coconut at shops. I have seen my mom buying coconut, break it, shred it and then proceed with the process of preparing heavenly Narkel'er bora for making this awesome Bong cuisine. We do not have to go through such hassles, since we get readymade shredded coconut now-a-days, and almost many easily usable ingredients are available in the departmental stores. This is a pure veg recipe, no onion garlic is used.

Ingredients: 

For Coconut Fritters:

1. Coconut - 2 cups (shredded)
2. Green chilli - 2-3 (finely chopped)
3. Rice flour - 1/2 cup or 2 tsp
4. Cornflour - 2 tsp
5. Salt as per taste
6. Sugar - 1 tsp (optional)
7. Turmeric powder - 1/2 tsp
8. Ghee - 1 cup - to fry and cook
9. Coriander leaves - 1 tsp (finely chopped) - This is optional, you can fry the fritters without coriander leaves and can add them in the gravy, as per your choice.

For the curry:

1. Ginger paste - 1 tsp
2. Green chilli - 2-3 
3. Cumin seeds - 1/2 tsp
4. Bay leaf -1
5. Dry red chilli - 1-2
6. Hing - a pinch
7. Sugar - 1/2 tea spoon
8. Salt as per taste
9. Cumin powder - 1/2 tsp
10. Turmeric powder - 1/2 tsp
11. Garam masala powder - 1/2 tsp

Process: 

For making the fritters: 

1. Take the shredded coconut in a bowl. Add the chopped green chillies, Cornflour, rice flour, salt, sugar and turmeric powder in it. Add coriander leaves also (if you are using). Mix well, try not to add water because coconut itself releases water.

2. Prepare balls from the mix taking small portions and flatten little with the help of your palms. They are ready to be fired. Heat oil and on a moderately low heat, fry the fritters on batches, make sure the heat should not be very less, it can break the fritters. you need to take care on the heat properly while cooking this, much patience is required here.

3. Once all the fritters are done, place them on a tissue paper and keep aside.

4. In a deep frying pan, heat oil and add cumin seeds, hing, bay leaf and saute for 2 minutes. Now add ginger and chilli paste, salt, sugar, turmeric powder and half cup of water. Saute them till oil separates from the spices. Now add 2 cups of water. When the gravy starts boiling, add the fritters and cook it for 2 minutes in medium flame.

5. Add ghee and garam masala powder and for 1 more minutes. Narkel'er borar dalna is ready to serve. Serve with steamed rice. You can also enjoy simple Narkel'er bora along with plain Dal-Bhat (steamed rice and dal) 

Maggy Manchurian in Gravy

Everyone loves Manchurian, but have you ever tried making Manchurian with Maggie? Yes, its totally delicious. Here is the detailed recipe, do check it out, try and share your views.

Ingredients: 

For the Manchurian:

1. Maggy - 1 and half packet
2. Onions - 1 (finely chopped)
3. Salt as per taste
4. Butter - 1/2 tsp
5. Capsicum - 1/3 (finely chopped)
6. Carrot - 1 tsp (grated)
7. Ginger - 1 inch (grated)
8. Spring onions - 1 tsp (finely chopped)
9. Cornflower - 1 tsp (you may use 2 tsp also, based on your dough type)
10. Oil 

For the Gravy:

1. Onions - 1 (diced)
2. Ginger - 1 inch (finely chopped)
3. Garlic - 2 tsp (finely chopped)
4. Salt as per taste
5. Capsicum - 1/2 (diced)
6. Chilli sauce - 1 tsp
7. Soy sauce - 1 tsp
8. Tomato ketchup - 1 tsp
9. Vinegar - 1 tsp
10. Cornflower slurry - 2 tsp
11. Spring onions - 1 tsp (finely chopped) & for garnishing also

Process:

For making the Manchurian

1. Boil one cup of water adding 1/2 tsp butter and tastemaker, add one packet of maggy and cook for 2 mins. Do not overcook the maggy as it turns mushy. Once the maggy is done, let it cool down on room temperature.

2. Add all the chopped veggies (onions, capsicum, spring onions, grated carrot and ginger) along with salt and cornflower and mix well forming a soft dough, make sure not to mash the noodles. 

3. Grease hands with oil and prepare ball sized manchurian balls. Coat with crushed maggi to get an extra crispy bite. Deep fry in medium hot oil, keeping the flame on medium. Stir occasionally and fry until the balls turn golden brown. Drain off and keep aside.

For making the Gravy

1. To make cornflower slurry, mix 2 tsp of cornflower in 1/2 cup water, mix well and keep aside.

2. In a large Kadhai, heat 2 tsp oil and add 1 inch ginger, 1 chopped green chilli and 2 tsp spring onions and saute for  minutes. Add diced onions and capsicums and stir fry on high flame. Now add tomato ketchup, chilli sauce, soy sauce, vinegar and salt as per taste. Further add cornflower slurry and mix continuously making sure the sauce thicks and turns glossy. Pour 1 cup water and mix well. Stir and boil until the sauce thickens slightly. 

3. Once the sauce thickens, add the noodle balls (manchurian) and mix well. Boil for 1 minute until the flavor is well absorbed. Transfer to a serving dish and sprinkle some chopped spring onions. 

Serve hot with Fried rice or noodles.

Stuffed Brinjal Curry

Stuffed Brinjal curry with spices that makes it flavorful and exotic. This has been in my eyes always whenever I see the small brinjals, loaded with the masalas, cooked until shiny. As a brinjal lover, I love almost all the dishes made with Brinjal. Not sure this particular recipe from which state of India, but again I saw my Aunty (Kakimoni) making this many a times during my childhood, and I just love it. 

Ingredients:

1. Brinjal (small) - 6-8
2. Salt as per taste
3. Oil 
4. Mustard seeds - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Tomato puree - 3 tsp 

To roast and grind: 

1. Garlic - 4-5 flakes (you can skip if you are vegetarian)
2. Ginger - 1/2 inch piece
3. Onion - 2 (you can skip if you are vegetarian)
4. Peanuts - 1 tsp
5. Sesame seeds - 1 tsp
6. Curry leaves 
7. Coriander seeds - 1 tsp
8. Dry coconut - 1 tsp
9. Green chilli - as per taste (chopped)

No roast ingredients to add while grinding

1. Red chilli powder - 1 tsp
2. Tamarind pulp - 2 tsp
3. Jaggery - 1 tsp
4. Sambar powder - 1 tsp

Process

1. Soak tamarind and take thick tamarind extract from a small sized tamarind. 

2. In a pan dry roast peanuts in low flame until it cracks and its fragrant. You can use roasted peanuts and skip this step also (if you already have stored roasted peanuts in the kitchen). Roast sesame seeds carefully in medium flame until golden. Roast coriander seeds until fragrant. Roast dry coconut until slightly golden. Keep all the ingredients in a plate to cool down. 

3. In a pan add 1 tsp oil and fry garlic ginger and copped onion along with curry leaves and cool down. Now grind all the above ingredients along with tamarind pulp, jaggery, red chilli powder, sambar powder and salt. Add one / two tsp water while grinding. The stuffing is ready.

4. Slit cut the brinjals halfway into four. Stuff this ground masala in the brinjals. After that, in a non stick pan heat oil and splutter mustard seeds and jeera. Place the stuffed brinjals and give it a fry. Add the remaining ground paste (if any) to it and cook covered in low flame for 10 minutes. Turn the brinjals carefully and cook again in low flame for another 5 minutes until the brinjals are done. Take care not to burn the masalas. Stuffed fried brinjals are ready now. Keep aside

5. For making the gravy, I have used just tomato puree and little bit of powder spices. In a frying pan, add oil and cumin seeds. Once cumin seeds are fragrant, add tomato puree, slit green chillies (as per your taste), salt, turmeric powder, cumin powder, chat masala or amchur powder (this is optional), a pinch of sugar, little water and let it cook for 3-4 minutes. Add the stuffed fried brinjals in the gravy, cover and cook for more 2-3 minutes. Sprinkle some fresh coriander leaves and serve hot with steamed rice or roti, whichever you like.

Chapor Ghonto - Bong Cuisine

Chapor Ghonto is a delicious and mouth watering vegetable mishmash cooked with some lentil fritters. A wide variety of vegetables like pumpkin, potatoes, ridged gourd, eggplant, pointed gourd, French beans, carrot, cauliflower can be added in this dish (based on availability). In Bengali "Chapor" means pat, the name probably came from the process of making these lentil fritters where you need to press these fritters with a spatula while shallow frying those in very low heat and using very little oil. You can use any lentil for making these fritters, I have used red lentils. To bring the signature taste of Bengali cuisine use mustard oil to cook this dish. Traditionally coconut is not added to this dish, though I have used grated coconut as I prefer the taste and texture of coconut in this dish.

Ingredients:

1. Potato (peeled and cubed) - 1 big sized
2. Pumpkin (peeled and cubed) - 1 cup
3. Brinjal (cubed) 1/2 cup
4. Cauliflower (7-8 florets)
5. Carrot (peeled and cubed) 1/2 cup
6. Beans - 1/2 cup (long chopped)
7. Ginger (grated) - 1 tsp
8. Crated coconut - 1 tsp
9. Bay leaves - 1
10. Dry red chilli - 1-2
11. Panch Phoron - 1 tsp
12. Green chillies - 2-3 (as per taste)
13. Turmeric powder - 1/2 tsp
14. Salt to taste
15. Sugar - 1/2 tsp
16. Mustard oil - for cooking
17. Cardamom powder - 1/2 tsp
18. Ghee - 1 tsp
19. Red lentil -1 cup

Process:   

  

1. To start with, soak the lentils for 1-2 hours wash well, drain and make a paste adding turmeric powder, green chillies, grated ginger and salt as per your taste. Keep aside.

2. In a frying pan, add oil and when the oil is smoking hot take tablespoon full of lentil paste and shallow fry. While placing lentil paste on the pan press it with a spatula and make sure they do not have any definite shape. Shallow fry the rest of the paste and keep aside. These are the 'Chapor'.

3. Take a deep pan and add mustard oil. When the oil is hot, add the brinjal pieces and fry till brown, and keep them aside. Then in the same oil, add bay leaf, dry red chilli and panch phoron. As the spices release nice aroma, add all the vegetables and grated ginger and cook till the vegetables are done. Once the vegetables are done, add the fried brinjals. 

4. Break the Chapor and add in the pan, also add salt and sugar as per your taste. If you like the dish to be spicy, add more green chilies. Lastly add 1 tsp of ghee and garnish with grated coconut.

Sabudana kheer with Jaggery

Kheer or payesh is an Emotion to many of us, who have a sweet tooth. Kheer is a Global dish and it unites three different cooking traditions - Southern Asian, Persian and Western. Of course this is known by different names like rice pudding in the West, Payasham in the South and Shir Berenj in the Middle Eastern countries. Here the twist is, in the frame you can see creamy, delicious and thick kheer made with Sabudana (tapioca pearls) and this is a no-sugar kheer. I have added jaggery to keep the sweetness intact. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Jaggery Powder - 2-3 tsp (as per your taste buds)
3. Milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Raisins - 1 tsp
7. Ghee - 1 tsp

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. Pour milk in heavy bottom kadhai or pot and add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add cardamom powder and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. In a separate pan, add jaggery powder and half cup of water, and boil it properly. Let is also cool down on room temperate. Once the jaggery syrup is completely cooled down, add this syrup into the kheer. 

4. Fry the nuts and raisins in ghee and pour it over the kheer.

Serve sabudana kheer warm or chilled.

TOK JHAL MISTI TOMATO CHUTNEY

Tomato chutney in Bengali style is a flavorful chutney which is the specialty of an eastern state of India - West Bengal. This tomato chutney is also known as Tok-Jhal-Misti Chutney and very famous as a side dish in most of the Bengali families.

Traditionally its served with Khichuri during Saraswati puja, Durga puja or any other Bengali festivals, however you can also serve it with normal meal, as a side dish. It is very easy to make and gets ready in 15-20 minutes. Some people also add raisins or jaggery to this chutney, I have added very little sugar and 2-3 dates to it. You can increase or decrease the quantity of these ingredients depending upon your taste. 

Ingredients:

1. Tomatoes - 4-5 medium sized (roughly chopped)
2. A pinch of salt
3. Mustard seeds - 1/2 tsp
4. Dry red chilli - 1-2
5. Seedless Dates - 2-3 chopped (you can add more dates also, if you like)
6. Mustard oil - 1 tsp
7. Sugar - 2 tsp
8. Turmeric powder - 1/4 tea spoon
9. Red chilli powder - 1/2 tea spoon

Process:   

  

1. Heat mustard oil in a pan and add mustard seeds and red chilli, saute for a few seconds till they become fragrant.

2. Add chopped tomatoes, salt, turmeric powder and red chilli powder to the pan. Mix well and cover the pan, let it cook for 4-5 minutes till tomatoes become soft. 

3. Add the chopped dates and sugar, mix very well and allow it to cook for another 5 minutes. And your Tok-Jhal-Misti chutney is ready.