SUKTO - Bong Delicacy

Sukto / shukto is a popular vegetable medley prepared in a Bengali household. It consists an array of vegetables and "badi" or "bori" cooked with Bengali spices. In Bengali cuisine Sukto is a mild, sometimes bitter, milky curry that is eaten after shaak (greens) and before dal (lentils). This recipe I have learnt from my Mom and one of my Mother-in-laws favorite one  - so this is dedicated to both my mothers on MOTHER's Day. 

Using high quality ghee in your recipes takes it to another level and is also good for health. I have used @akshayakalpa organic cow ghee . Their organic ghee is free from antibiotics, growth hormones, and preservatives to ensure the highest quality. The ghee tastes just like homemade ghee. Do check out their page for organic products.

Ingredients:

Raw Banana / Plantain

Carrot

Bitter Gourd

Potatoes

Drumstick

Raw Papaya

Eggplant / Brinjal 

Bori

Green Chili

Bayleaf / Tejpata

Panch Phoron

Dry red chilli

Radhuni / wild celery 

Posto & Mustard paste,

Ginger

Salt

Turmeric powder

Milk

Ghee from @akshayakalpa to cook

Process:

Dry roast Radhuni / wild celery and make a fine powder. Keep aside.
 Wash and cut all the vegetables.

Soak Mustard seeds and posto in water for 10 minutes and make a smooth paste.

In a frying pan, add ghee and fry bori till lightly brown, keep aside. In the same pan fry brinjal and bitter gourd separately and keep aside.

Add little more ghee in the pan and add panch phoron, red dry chilli and green chillies, saute for few seconds and add all the raw vegetables 

Add turmeric powder and salt as per taste, mix well. Cover and cook till the veggies are half done. Now add the fried veggies and bori along with posto paste, ginger paste and radhuni powder. Mix well and add milk. Cook till all the veggies are tender and combined well with the spices. 

Add a spoonful of ghee and remove from flame. 

Serve hot with steamed rice. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

Dal Makhani

Dal Makhani is one of the most popular and almost everyone's favorite recipes. A relatively modern variation of traditional lentil dishes, it is made with Urad dal and other pulses and includes butter and cream. I have used Rajma, Urad and whole black Masoor dal here. A very easy recipe but needs to be cooked with patience. The longer you cook the dal, the more flavorful it will be.

Ingredients:

1. Butter - 2 tsp
2. Ginger Garlic and green chilli paste or grated - 2 tsp 
3. Tomato puree - 3-4 tomatoes
4. Onion - 2-3 grated or paste
5. Kashmiri red chilli powder - 1 tsp
6. Salt as per taste
7. Kasuri Methi - half tsp
8. Coriander leaves 
9. Fresh cream 
10. Dal and Rajma - soaked and boiled in a pressure cooker for 3-4 whistles 
11. Water - 1-2 cups
12. For the second tempering - chopped garlic and ginger - half tsp each and butter

Process:

1. In a kadhai, add butter, and sauté ginger garlic green chilli paste for 2 minutes or till the aroma comes. Add tomato puree and Kashmiri red chilli powder. 
2. Add onion and cook for some more time, keep stirring occasionally. 
3. Now add the boiled dal and some more butter, salt as per taste and kasuri methi. 
4. Add water to balance the consistency and cover and cook on low flame for 2-3 minutes.
5. Add the second tempering - in a pan add butter and chopped ginger and garlic. Once the aroma comes, add this to the cooked dal.
6. Add fresh cream and coriander leaves. Serve hot with roti paratha or rice. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

Falooda Popsicles

What is your pick?

Falooda or Falooda popsicles!! 

In the summertime, who doesn't want a glass of refreshing falooda? Or you want Falooda popsicles! Here is both - Two-in-One recipe. 

Ingredients

1. Milk 1ltr
2. Readymade Falooda mix 
3. Ice cream
4. Fresh fruit (any fruit of your choice, I have used mangoes)
5. Strawberry syrup

Process

1. Heat one liter milk, once it comes to boil add the readymade falooda mix and cook the mixture for 10-15 minutes. Once it thickens, remove from heat and let it cool down completely. 

2. In a serving glass, pour the falooda and add fresh mangoes and ice cream. Top up with some strawberry syrup. Enjoy

3. Pour the rest of the falooda mix in the popsicle moulds and refrigerate for 3-4 house and Enjoy.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

JHALMURI - Kolkata Style

Jhal muri is one of Kolkata's most popular street food snacks. The Bengali word, Jhal means "Spicy" and muri means "Puffed rice". Jhalmuri is not just spicy puffed rice but it is so much more. Made of puffed rice (muri) and an assortment of spices and it has raw mustard oil added to it. In this Jhalmuri, the major ingredient is Bhaja mosla (Dry roasted and g rounded spices). Also known as Bhel Puri in other states of India, though it's almost the same in the process of making, yet very unique in terms of its taste.

Ingredients

1. Puffed rice (Muri)
2. Peanuts (I have used roasted peanuts)
3. Chaat papdi
4. Boiled potatoes
5. Chopped onions
6. Sev or Aloo bhujia
7. Bhaja mosla (Roasted and grounded cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, Dry red chilli and biyleaf (tejpatta)
8. Green chillis
9. Coriander leaves (optional)
10. Tamarind chutney or sauce (You can use lemon juice also)
11. Salt
12. Mustard oil

You can also add cucumber, tomatoes and coconut.

Process:

Just mix everything and serve with a cup of tea.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

Chocolate Mousse 😍😍

Chocolate Mousse 😍😍

Chocolate Mousse using Meron’s Instant Dessert Mix.

Introducing the Meron’s Instant Dessert Mix.

Meron’s Crème Caramel Pudding
Meron’s Chocolate Mousse
Meron’s Vanilla Panna Cotta
Meron’s Crème Brûlée

Easy Cooking in 3 steps, Natural and Vegan with 4 Exciting premixes; ensure ultimate satisfaction for our taste buds.

Meron's Chocolate Mousse is a decadent and creamy chocolate indulgence. Its intense chocolatiness pairs with a light-as-air texture making it an insanely delicious dessert. This luscious Eggless chocolate mousse is great on its own with a dollop of whipped cream, but also makes flavorful fillings for cakes, tarts and pastries.

Recipe:

Ingredients:
👉Meron’s Chocolate Mousse Mix – 100 gms
👉Milk – 160 ml
👉 Whipped cream -300ml

Let’s Cook:
👉Boil 160ml of milk along with Meron's Chocolate Mousse Premix Powder
👉Stir well until the powder is uniformly mixed and dissolves. Cool down for 2-3 minutes.
👉Fold it with 300ml of whipped cream, pour it into a bowl and refrigerate for 2-3 hours & serve.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe