LAUKI KOFTA CURRY

Kofta is a fried ball, which can be made of minced meat, paneer or vegetables. Today I made kofta with grated Lauki (also called Ghiya / Dudhi / Bottle Gourd / Calabash). My mom used to make this kofta curry. My first impression of having this kofta was not good, as during my childhood I never liked this vegetable, hence mom used to do experiments so that we can relish this veg. The koftas are always yummy, just melted in the mouth. Nevertheless, gradually I started enjoying this super veggie. 

Ingredients

For the kofta

1. Grated bottle gourd - 2 cup
2. Besan / gram flour - 3-4 tsp
3. Garam masala powder - 1/3 tsp
4. Red chilli powder - 1/3 tsp
5. Green chilli (finely chopped) - 1
6. Salt as per taste
7. Oil for deep frying

For making the Masala paste

1. Tomatoes - 2 (chopped)
2. Onion - 1 (chopped)
3. Green chilli - 1-2 or as per taste
4. Ginger - 1 inch (chopped)
5. Garlic - 4-5 (chopped)
6. Cashew nuts - broken 2 tsp

Other ingredients for the curry

1. Cumin seeds - 1 tsp
2. Red chilli powder - 1/4 tsp
3. Turmeric powder - 1/2 tsp
4. Coriander powder - 1 tsp
5. Garam masala powder - 1/2 tsp
6. Salt as per taste
7. Sugar as per taste (optional)
8. Oil - 2 tsp 

Process

1. Rinse and peel lauki and grate it. Sqeeze the grated lauki and collect juice in a bowl and keep aside for later use in the gravy.

2. Mix all the ingredients mentioned in (for the kofta) except oil. Make small balls or patties. Heat oil in a frying pan and fry the koftas till they are even golden browned from all the sides. Drain the fried kofta on tissues and keep aside.

3. Use fresh oil to make the gravy. Heat about 2 tsp oil and add the cumin seeds. Then add masala paste (For the masala paste, add all the ingredients mentioned under "masala paste" in a blender and make a smooth paste). Fry the masala for 5-7 minutes and add the powder spices. Stir continuously to fry the masala paste till it starts leaving oil from the sides. Now add the bottle gourd juice (that you have kept aside before) in this gravy and a half cup of water. Stir and simmer for 10-12 minutes. Lastly add kofta and switch off the flame. 

Garnish with coriander leaves and serve hot with roti or rice.

MANGO RASMALAI

A decadent and rich homemade dessert flavored with fresh mango puree that is gorgeous as well as delicious that always brightens the mood. The juicy and spongy fresh cottage cheese balls are dunked in a creamy sweetened mango flavored milk. As we know mango season is getting over so why not make some chilled Rasmalai with this mango twist?

Ingredients:

1. Rosogolla - 6 - 8 (Rosogolla recipe is there in the blog, you can check the same for making Rosogolla)  
2. Milk - 2 cup
3. Condenses milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Mango Puree - 2 cups

Process:   

  

1. Pour milk in heavy bottom kadhai and let it cook on low flame, stirring occasionally. Add condensed milk, cardamom powder and stir continuously till you get the perfect thick consistency.

2. Once the milk reaches the desired consistency, put the flame off and let it come to room temperature. Add the mango puree and mix well. 

3. Now squeeze out lightly the syrup from rosogollas (that you have already made) and add them gently to the Mango milk mixture, you can also divide the the rosogollas into two pieces, I have kept them as whole. Add the dry fruits of your choice.

Mango Rasmalai is ready, keep them inside the refrigerator and later on serve chilled. 

CHERRY MILKSHAKE

This super creamy and healthy Cherry Milkshake calls for just a few ingredients. Its super yummy, delicious, thick and creamy. And moreover very quick and easy to make a glassful of this healthy drink. 

Ingredients 

1. Forzen cherries (pitted / without stems) - 1/2 cup
2. Full cream milk - 1 glass
3. Honey - as per taste

Process

1. Place all the ingredients in a blender and blend until smooth.

2. Serve immediately with fresh cherries.

TURMERIC TEA

Turmeric tea is one popular form of consuming turmeric. It has a unique but subtle flavor. It is considered safe for most people to drink as it can relieve pain and inflammation without any side effects. 

Health benefits:

• Boosts the immune system
• Lower cholesterol
• Eases arthritis symptoms
• Helps prevent Alzheimer's disease
• Maintains ulcerative colitis remission 

Try drinking two cups of turmeric tea a day, or a combination of tea or food cooked with turmeric or turmeric supplements. 

To make turmeric tea at home:

Ingredients

1. Turmeric powder - 2 tsp
2. Honey - as per taste
3. Fresh squeezed lemon juice - 1 tsp (you can also use fresh orange juice)
4. Milk (optional)

Process

1. Boil 2 cups of water. Add 2 tsp turmeric powder and stir well.

2. Simmer for about 2-10 minutes. Strain the tea into the serving cup. Now add honey and lemon juice. Turmeric tea is ready.

3. If you are using milk, you can skip lemon juice, just add honey and milk on the tea.

CUCUMBER RAITA

Most of us love raita during the summer. And we Indians always like to do experiments in the kitchen. Cucumber raita is one very favourite raita here in my house. I keep on making this, but never updated the recipe on my blog. I love it as a salad on hot summer days. It is made with chilled curd, cucumbers and some seasoning. 

The tadka on the top depends on your choice. You can skip the tadka step and keep it a simple raita. But tadka changes the taste of this raita, hence highly recommended. It is a gluten free recipe and vegan adaptable. The juicy sweetness of beetroots coupled with chilled curd and tadka, I bet you will eat this straight out of the bowl. I have skipped the tadka step here. Do try this out and share your views.

Ingredients

1. Cucumber - 1 (grated)
2. Curd - 2 cup
3. Dry roasted cumin powder - 1/2 tsp
4. Cumin seeds - 1/4 tsp
5. Salt as per taste
6. Black pepper - as per taste
7. Curry leaves - 3-4
8. Mustard seeds  1/2 tsp (for tadka)
9. Green chilli (chopped) -1 
10. Oil / Ghee - 1 tsp
11. Roasted peanuts or pomegranate (optional) for garnishing
12. Fresh coriander leaves - for garnishing

Process

1. Peel the cucumber and grate it. Keep aside.

2. In a medium size mixing bowl whisk curd until smooth. Add 2-3 tsp water at a time to adjust the consistency. Add grated cucumber, roasted cumin powder, salt and black pepper and give a good stir. Refrigerate for at least an hour before serving. Garnish with roasted peanuts or pomegranate and finely chopped fresh coriander leaves. Serve chilled.

The tadka step:

3. In a small saucepan, heat up the ghee. Once warm, add a pinch of hing, cumin and mustard seeds. When it starts to splutter add curry leaves, peanuts. Immediately followed by a tablespoon of water. Now add the tadka to the raita and cover it with a lid immediately. 

4. You can also add fresh herbs or boiled green peas (optional)

5. Refrigerate for at least an hour before serving, raita is best served chilled. Stir well before serving. 

Enchorer Dalna with Macher Dimer Bora / Jackfruit curry with Fish Egg Fritters

Echor recipe is one of the most popular topics among Bengali kids because most of them get fooled with it. Echor recipe is quite like Mutton curries prepared with lots of onion, garlic, ginger and other spices. Most of the Bengali moms call it Veg Mutton curry and feed their children before they nose up for Jackfruit curry. It tastes so great that kids dont even realize its not mutton. This trick was done by my mom many times so I can relate to this. Here I have done little experiment with Echorer dalna. Added fish egg fritters in the curry and it tastes delicious. 

Ingredients

For Fish egg fritters

1. Fish eggs - 1 cup
2. Onions - 1 finely chopped
3. Green chillies - 2-3 or as per taste (finely chopped)
4. Salt to taste
5. Turmeric powder - 1/3 spoon
6. Besan or Rice flour - 1 tsp

For Echorer Dalna

1. Raw Jackfruit (Echor) - 200 gram medium pieces
2. Potato - 2 medium sized - cut into cubes
3. Salt to taste
4. Turmeric powder - 1/4 tsp 
5. Tomatoes -2 medium (diced for paste)
6. Onion - 2 thin sliced
7. Garlic - 2 large (finely chopped)
8. Ginger Garlic paste - 1 tsp
9. Green chillies - 2-4 (slit)
10. Cumin seeds - 1/2 tsp
11. Bay leaf - 1
12. Cardamoms - 3-4
13. Cloves - 2-3
14. Cinnamon stick - 1 inch
15. Dry Red chilli - 2
16. Cumin powder - 1 tsp
17. Coriander powder - 1 tsp
18. Chilli powder - 1/2 tsp
19. Turmeric powder - 1 tsp
20. Bengali Garam masala OR Bhaja masala - 1 tsp
21. Ghee - 1 tsp
22. Sugar - 1/2 tsp (optional)
23. Mustard oil for cooking 

Process

1. Lets first start with making the fish egg fritters. Wash and clean the fish eggs and add all the ingredients mentioned under "For Fish egg fritters" Mix well. In a frying pan add oil, and make small ball sized fritters with this batter. Once you are done with all the batter, keep the fritters aside for later use.

2. Marinate the potatoes with salt and turmeric powder and keep aside for some time. 

3. If you get the jackfruits with ready made pieces, its easier. Else you need to apply oil on the knife, chopping board and both the palms of your hands nicely before cutting the raw jackfruit. Then cut them into 4 pieces and peel off the skin of the jackfruit. Cut the jackfruits into medium pieces. (Raw jackfruit contains latex which is a sticky white liquid. Greasing hand and knife help to get rid of it and makes the cutting process easier)

4. Now, in a large pan add water, salt and pinch of turmeric powder and add the jackfruit pieces and cook on high flame for 5-6 minutes or until the water starts boiling. (You can do pressure cook also for one whistle) Drain the  excess water and keep jackfruit pieces aside.

5. In a blender jar add tomatoes and green chillies and make a smooth paste, keep aside.

6. Put a pan on flame, add mustard oil into the pan (2-3 tsp) and wait until the oil is hot. Add marinated potato into the pan and fry them in medium high flame till golden brown. Transfer the fried potatoes on a plate and keep aside. 

7. In the same pan add some more oil and add bay leaf, cloves, cardamom, cinnamon stick, cumin seeds, dry red chillies and let them crackle. Add chopped garlic and fry them till light golden. Add onion slices  and let it cook in medium flame for 7-8 minutes until the onion become translucent. Add the tomato puree and stir in between. Add ginger garlic paste and mix nicely. Cook this spices in low flame for another 2-3 minutes until the raw smell disappears.

8. Add salt, turmeric powder, red chilli powder into the pan and give a nice mix, Cool it in low flame for 2-3 more minutes, stir it in between. Add jackfruit pieces into the pan and mix well to coat them evenly with the spices. Add the fried potatoes and cover the pan. Cook it in low flame for 8-9 minutes. Stir them in between. 

9. In a small bowl, add all the powder masalas (cumin, coriander and Bengali garam masala) and make a good paste adding a little water to it. Add this spice paste into the pan and mix it nicely. Cover the pan and cook it on low flame for 2-3 minutes. Check in between if the jackfruit pieces become soft.

10. Add about 2 cups of water into the pan and stir it nicely. Cover and make it high flame until the gravy starts boiling. Then put the flame in low and cook it for another 3-4 minutes. Check the salt of the curry, if required add more. Once the gravy starts boiling add the fish egg fritters. Sprinkle 1/2 tsp of Bengali garam masala or bhaja masala and a spoonful of ghee. Mix it thoroughly. Switch off the flame and put the pan down. 

Serve hot with hot Steamed Rice. 

CHERRY CHIA PUDDING

Chia pudding is always healthy, delicious and a great option for breakfast. And when cherries are in the season and you want to give a twist on the breakfast table, then why not make this yummy CHERRY CHIA PUDDING!!

Chia pudding is a super quick to make and also healthy. We enjoyed this version of Red & White Cherry chia pudding. This can be served as dessert also. 

Ingredients

1. Fresh cherry - 1/2 cups
2. White chia seeds - 5 tsp (for serving 2)
3. Almond milk - 1 cup
4. Honey or Maple syrup - 4-5 tsp
5. Almond - 4-5 pieces to garnish

Process

1. In a large bowl, add almond milk. Add honey or maple syrup to the milk and mix well with a spoon. 

2. Now add chia seeds to this mixture and mix till everything is well combined.

3. In a small blender jar, add few cherries and grind to a good mix. Your cherry paste / sauce is ready. You can add little sugar or honey if the cherries are not very sweet.

4. Pour the chia seeds mixture into serving glassed / bowls and refrigerate overnight or minimum 5-6 hours. When ready to eat, take out of the refrigerator, top with cherry sauce and  serve immediately.

BEETROOT Appe with Sambar

Paniyaram or Appe are ball shaped dumplings made with fermented rice and urad dal batter. These are one of the everyday breakfast foods from South Indian Cuisine. To make these, a special pan is used, known as Paniyaram pan or Aebleskiver Pan. Paniyaram is very easy to make if you already have leftover idli or dosa batter at home. I had leftover Dosa batter at home and I just added a few spices in the batter and made these. Also, there are versions where the spices are tempered and then added to the batter. I have used grated beetroot to make it more healthy along with of a different color. Though the color did not came out so dark, but it was yummy.

Ingredients

1. Dosa batter - 2 cup
2. Onion - 1 finely chopped
3. Beetroot - 1 cup grated
4. Green chillies - 1-2 finely chopped
5. Ginger - 1 inch finely chopped
6. Asafetida (hing) 1 pinch
7. Black pepper (crushed) - 1/2 tea spoon
8. Salt to taste
9. Red chilli powder - 1/3 tea spoon
10. Curry leaves - 2 tsp - chopped
11. Grated coconut - 1/2 cup
12. Oil - as required

Process

1. For making the batter, take the dosa batter in a bowl. Add chopped onions, chillies, coconut and other spices and mix well. Add salt if required. Add the grated beetroot. If the batter looks thick you can add some water. Combine well.

2. Heat the appe pan, add few drops of oil on each mould. Pour spoonful of batter occupying 3/4 of the mould. Allow the batter to cook for 2-3 minutes on low medium heat. Then turn each appe with the help of wooden skewer or spoon and allow the other side to get cooked and crisp.

3. Repeat the same process with the remaining batter.

4. Serve hot with hot Sambar. 

Khatta & Meetha Mango Drink

During summer, our taste buds longs for cool drinks. Cold drinks or summer coolers which are made out of fresh natural fruits are good for health than the commercial ones. 

Here is one yummy recipe of Mango Sarbat using both raw and ripe mangoes. Recipe inspired by Master Chef Kunal Kapoor. 

Ingredients

1. Raw mango (chopped) - 1 cup
2. Ripe mango (chopped) - 1 cup
3. Water - 2 glass
4. Sugar 2-3 tsp (as per taste)
5. Ice cubes - 5-6
6. Mint leaves - few for garnishing (optional)

Process

1. Mix altogether ripe and raw mangoes with sugar and water. Cook in low flame till mango is tender.

2. Remove and puree it. Let it cool down. 

3. Pour this mixture in a serving jar and add some ice cubes and fresh mint leaves.

4. While serving, pour in glasses and top with nuts or mint.

BLUEBERRY BANANA SMOOTHIE

Smoothies are all the craze these days. Not that smoothies have not always been popular, but honestly, growing up I never really made smoothies. This blueberry banana smoothie is very healthy and easy and quick breakfast option. 

Ingredients

1. Blueberries - 1 cup frozen
2. Banana - 1 cup sliced frozen
3. Almond Milk - 1 cup
4. Chia seeds - 1 tsp soaked over night (optional)
5. Honey / Maple syrup / Sugar - as per taste

Process

1. Please all the ingredients on a blender jar and blend until smooth.

2. If the smoothie is too thick, you can add more milk at the time until the smoothie reaches your desired consistency.

3. If you are using chia seeds, dont put that in the blender. You can add the soaked chia seeds once the blender paste is ready.

4. Serve chilled.

Chalkumror Pur / Stuffed Ash Gourd Fries

There is a story behind this lost recipe. Some Bengalis (Bangal) makes this pur or stuffed bora using sorshe (mustard seeds) and some others (Ghoti) loves posto (poppy seeds) a lot and they use posto bata as the stuffing. This Chalkumro pur recipe was one of the favourite in our house. My Dida (Grandma) used to make this, then my Maa and now me. The twist here is I have used Sorse, posto and coconut as stuffing to make this awesome bora. This is an age-old authentic dish which you must cook if you love to try old bong recipes. This tastes excellent with steamed rice. A childhood favourite of mine, Maa used to cook this whenever Chalkumro / Ash gourd is in season. After ages I got this super vegetable in the market and cant stop myself trying my hands on this.

Ingredients

1. Chalkumro / Ash gourd - half
2. Mustard seeds - 2 tsp or as required depending on the pieces
3. Posto (poppy seeds) - 2 tsp
4. Coconut - 1/3 cup (grated)
5. Sugar - a pinch
6. Salt as per taste
7. Rice flour - 1 tsp
8. Turmeric powder - a pinch
9. Green chilli
10. Mustard oil for frying

Process

1. Cut Ash gourd into thick slices. Then slit every slice from the middle. Wash well. Sprinkle little sugar and salt into these slices and keep aside for sometime. 

2. For making the stuffing, add mustard seeds, poppy seeds, grated coconut, green chilli and make a good paste. This paste should be thick in consistency.

3. Make a batter of rice flour with water. Add a pinch of turmeric powder into this and consistency should be medium thick.

4. Now fill the silted gap of Ash gourd slices with the paste. Seal the edge of the filling lightly with the batter of rice flour. Just dip your finger in the batter and lightly spread over the seal. 

5. Heat oil in a deep frying pan. Dip the slices into the batter and then deep fry until golden brown in color, on medium flame. Try frying 2-3 pieces at a time. Once all are done, serve immediately as a side dish with steamed rice and Dal.