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. 

Amritsari Chole

Amritsari chole is amazingly an authentic curry from Punjab and tastes heavenly. The flavor of Punjabi curries right into your home. I have cooked this today in "Pure-Veg" form, no onion - garlic. This chole is so inviting and rich, spicy and full of awesome flavors. You can serve this Amritsari chole along with Pooris, Bhatura or Naan. I have enjoyed with Pooris. 

Ingredients :

1. Chickpeas (Kabuli chana or chole) - 2 cups - soaked overnight

2. Cinnamon sticks - 2 inch

3. Black cardamom - 4-5

4. Bay leaf - 1

5. Ginger - 1 tsp paste and 1 tsp finely chopped

6. Black tea leaves - 3 tsp or 3 tea bags

7. Salt to taste

8. Tomato Puree - 1/2 cup

9. Tomato - 1 (finely chopped)

10. Green chillies - 3-4 (slit)

11. Cumin powder - 1 tsp

12. Coriander powder - 1 tsp

13. Turmeric powder - 1/2 tsp

14. Fennel powder - 1 tsp

15. Dry mango powder (Amchur) -  1 tsp

16. Red chilli powder - 1 tsp (as per taste)

17. Dried Anandana powder - 1 tsp (pomegranate powder) 

18. Garam Masala powder - 1 tsp

19. Oil - 3-4 tsp 

20. Ginger - Julienned

21. Fresh coriander leaves

22. Ghee - 1 tsp

Process:   

  

1. Firstly soak the dried chickpeas overnight in water for 8-9 hours. Next day pressure cook the socked chickpeas, adding the whole spices like cardamom stick, black cardamom, bay leaf and tea leaves wrapped tightly in a muslin cloth. Pressure cook for 8-9 minutes till the chickpeas are completely cooked. Strain the chickpeas and reserve the stock along with the whole spices. Discard the tea bags or tea leaves, which ever you are using.

2. In a large Kadhai heat oil and add chopped tomatoes and all the powder spices, fry for 2-3 minutes. Add slit green chillies, chopped gingers, tomato puree and salt as per taste, sauté the mixtures till tomatoes become soft and mushy.

3. Add the cooked chole and sauté for 5-6 minutes and then add the strained stock about 2-3 cups to the chole, if the stock is less you can add some water. Keep the whole mixture on low flame and simmer till the curry thickens a bit. When the gravy thickens, add some julienned ginger to the gravy and 1 tsp of ghee. 

Stir and serve Amritsari chole with Pooris or Bhature or Naan, even you can serve with steamed basmati rice. 

Carrot Barfi with Jaggery

The recipe of carrot barfi is similar to the way we cook carrot halwa. Here I have used milk powder instead of condensed milk or khoya. You can use your own gajar ka halwa recipe to make this gajar barfi. Also, I have used jaggery instead of sugar to get a more dark color in the barfi. This is a quick recipe and does not take much time apart from grating carrots. Nowadays, we get grated carrots also in the department stores like big basket. 

Ingredients:  

1. Gajar / Carrot - grated two cup

2. Milk Powder - 1 cup (100 gram)

3. Cardamom powder - 1/2 tsp

4. Nuts - 1 tsp (chopped)

5. Kaju / Cashew nut - 1 tsp (finely chopped)

6. Pistachios - 1/2 tsp (10-12 - chopped)

7. Ghee - for cooking 

8. Jaggery powder - 1/2 cup

Process:   

  

1. Rinse, peel and then grate 300 grams carrots. In cup measurement, you will need 2 cups grated carrots.

2. Grease a pan or tray with ½ tsp ghee and keep aside to use later.

3. Now,  in a kadai or thick bottomed pan, melt 2 tsp ghee and add grated carrot and mix well on low to medium flame, with frequent stirring sauté the carrots till they are almost cooked. It would take about 10 to 12 minutes.

4. Add 1 cup milk powder (100 to 105 grams). Mix the milk powder with the carrots very well. Sauté for a minute and add ⅓ cup jaggery powder and ½ tsp cardamom powder. Also add nuts and chopped cashew into this mixture and mix all the ingredients very well.

5.The mixture will loosen up as the jaggery melts. Continue to sauté with frequent stirrings for about 7 to 9 minutes on a low to medium flame. For more firm and dense consistency in the barfi, you can cook for more 10 to 12 minutes.

6. When the mixture thickens and reduces, its time to switch off the flame. a test is to take a small mixture and cool it. Then roll into a small ball. It should easily form a ball. Immediately, pour the barfi mixture in the greased pan and with a spatula or spoon smoothen the top part. 

7.Sprinkle chopped pistachios (10 to 12 pistachios) on top and gently press them with a spoon or spatula on the halwa. You can also use any other dry fruits instead of pistachios.

Cover and allow the barfi to cool and set at room temperature. You can also keep in the fridge after the barfi cools down at room temperature. 

Slice and Serve carrot barfi. 

Broad Beans curry with White sesame paste

Bongs are mostly known as "Foodies" and well known for their innovative dishes, be it some experiment with fish or other non-veg recipes or be it purely veg recipes without onion garlic. In my childhood, I have seen my mom and Pishimoni doing all kinds of experiments in the kitchen with vegetables, hence today I thought of doing something new with a very boring (Boring because I dont like this vegetable - braodbeans or sheem). But I am happy with the end result of the experiment done by me. Sharing the easy and quick recipe for the same, do try this and share your feedback. 

Ingredients:

1. Broad beans or Sheem - 500 gram
2. Salt to taste
3. White sesame seeds - 2 tsp
4. Cashew nuts - 8-10 
5. Dry red chilli - 1
6. Nigella seeds or Kalonji - 1/2 tsp
7. Turmeric powder - 1/4 tea spoon
8. Mustard oil for cooking
9. Green chilli - 2 (slit)

Process:

1. To start with, cut the broad beans into halves and wash them properly. Sprinkle some turmeric powder and salt and marinate the veggies.

2. Make a paste of white sesame seeds adding the cashew nuts and a little water. 

3. Now heat oil in a frying pan and add the nigella seeds and dry red chilli, sauté for 1 min and add the broad beans. Shallow fry for 2-3 minutes in low flame. 

4. Add green chillies and cook until the broad beans soften. Add the paste and salt as per your taste and cook until the gravy thickens. Drizzle some mustard oil and give a little mix and then switch the flame off.

Serve hot with steamed rice.

Sweet Potato Kebabs

If you are vegetarian & always feel like missing on kebabs then try this one. I tried for the first time with sweet potatoes, and trust me it turned out yummilicious. A quick, easy, healthy and delicious appetizer and can be served as a starter in any party too.

Ingredients:

1. Sweet potatoes - 200 gram (4-5)
2. Salt to taste
3. Ginger finely chopped - 1 tsp
4. Green chilli - 2-3 (finely chopped)
5. Fresh coriander leaves - handful (finely chopped)
6. Mustard oil / Refined oil for frying
7. Besan - 1 tsp
8. Black pepper powder - 1/2 tsp
9. Chat masala / Amchur powder - 1 tsp
10. Cornflower - 1/2 tsp

Process:

1. Boil the sweet potatoes and peel them properly. In a mixing bowl, grate the sweet potatoes (do not mash them). Add salt and all other ingredients and mix well. 

2. Grease oil on your palms and take small portion from the mixture and give them the shape you want to. Let them rest for 10-15 minutes.

3. In a frying pan, add little oil (for shallow fry), start frying them in batches, till they turn brown in color. 

Serve hot with any of your favorite chutney.

POTOL er DOLMA with FISH stuffing

Potoler Dolma is an age-old Bengali delicacy where Potol or Pointed gourds are stuffed with potato or paneer stuffing in a pure veg form, some uses onions also. Just thought to give a twist here. I filled the Potol's with fish stuffing and then dumped them into a thick gravy, and trust me it turned out yummilicious. I hope you will enjoy cooking it too and do please share your experience with me. 

Ingredients

1. Potol or Pointed gourd - 5-6

For the stuffing:

1. Fish - Rahu / Katla (anything of your choice, with less bones)
2. Salt to taste
3. Turmeric powder - 1 tsp
4. Green chilli - 2-3 (finely chopped)
5. Onions - 1 (finely chopped)
6. Fresh coriander leaves - handful (finely chopped)
7. Mustard oil for frying

For the gravy :

1. Raisins - 1 tsp
2. Cashew - 1 tsp
3. Milk - half litre (full cream)
4. Sugar - 1/2 tea spoon
5. Roasted cumin seeds powder (Most of the Bengali household has this item in the kitchen, if you do not have, not to worry. Dry fry the cumin seeds over medium heat until fragrant, you just need to be careful not to burn them, grind using a good processor)
6. Ghee
7. Kashmiri red chilli powder - 1/2 tea spoon
8. Coriander powder - 1/2 tea spoon
9. Ginger paste - 1 tsp
10. Garam masala powder -  1 tsp
11. Cinnamon - 2 pieces
12. Green cardamom (lightly crushed) 2-3
13. Bay leaf - 2
14. Dry red chilli whole - 2
15. Cloves - 3-4
16. For the gravy mix - 1 onion 1 tomato +2 chilli paste

Process:

1. Take the Potols and cut small portions off from both the ends, scrape the skin very lightly using the reverse side of the knife. 

2. Wash them after scraping off the skin. With the handle of a metal spoon, scoop out the seeds of pointed gourds from inside. Care should be taken not to break them. Keep the seeds aside for later use.

Making the stuffing:

1. First of all, boil the fish pieces and remove the bone. Mash them and add salt and turmeric powder and mix them well.

2. Now in a frying pan, using minimum oil saute the onions and green chillies for few minutes. Then add the mashed fish mixture and coriander leaves. Add little cumin seeds powder and 2-3 raisins. Mix and stir this stuffing mixture until it leaves the sides of the pan (approx 2-3 minutes).The stuffing is ready.

Stuffing the Potol / Pointed gourds:

1. Using a small pointed spoon or using your fingers fill the pointed gourds with the stuffing mixture and keep them aside. 

2. Heat 1/3 cup mustard oil in a deep frying pan and over medium heat fry the pointed gourds until they start to turn light brown in color. Remove and keep aside.

Making the gravy:

1. Heat 1 tsp mustard oil in a frying pan or Kadhai. Temper with dry red chillies, bay leaves, cinnamon, green cardamom and cloves.

2. Add ginger paste, turmeric powder, kashmiri red chilli powder, cumin powder, coriander powder and salt. Add the onion tomato chilli paste and stir for 2-3 more minutes. Mix well and fry until this spices starts leaving the oil. 

3. Add milk and little bit of water into this. Let the milk boil and you can add roasted kaju and raisins meanwhile. 

4. Next add garam masala and ghee, mix well and add the stuffed pointed gourds into this gravy. Stir gently and cook uncovered for 2-3 minutes. Remove from the heat. Transfer this awesome Potoler dolma with fish stuffing to a serving bowl and serve with steamed rice.

BITTERGOURDS IN PEANUT GRAVY

This is my Kakimoni's signature recipe, she cooks this so nicely even today. Diced bitter gourds cooked in a flavourful and aromatic gravy with peanut. I have tried this for the first time today, remembering my childhood days, when Kakimoni used to cook this and I was like "ami khabo na eta teto" and she used to convince me saying it just tastes awesome and there in no betterness at all, and i am glad I trusted her. I am not sure if she has learned it from her mother or this is her innovation. She is a brilliant cook in the family. 

Ingredients 

Bitter gourds - 2-3 - diced

Potato - 2- diced

Peanuts - Half cup (dry roasted)

Black cumin seeds / Kalo jeera - 1/2 tea spoon

Dried red chilli - 2

Green chilli - 2-3 (slit)

Salt to taste

Ghee - 2 tsp

Turmeric powder - a pinch

Oil - to fry the veggies

Sugar - 1/3 tea spoon

Red chilli powder - 1/4 tea spoon

Process

1. Put the roasted peanuts into a grinder  with 1/4 cup of water and grind them to a smooth paste, keep aside.

2. In a medium sized kadhai, add 1 tea spoon oil and add bitter gourds and potato pieces along with a pinch of salt and turmeric powder, saute on medium flame for few minutes so that the bitter gourds and potatoes are half cooked. Remove from kadhai and keep aside.

3. In the same pan, add 1 tsp ghee, dried red chilli and kalo jeera. Saute for a minute and add the fried veggies. Now add the prepared peanut paste and 1/3 cup of water and mix well. Bring it to boil.

4. Add salt and sugar as per taste. Add red chilli powder. Mix everything well and simmer for 5 minutes more so that the veggies are fully cooked.

5. Add 1 tsp ghee and remove from flame. Transfer on to a serving bowl. Serve hot with steamed rice or chapati. 

SUPERFOOD ENERGY BARS

Have you ever tried making Energy bars at home, using some super foods? If not, here is the easiest recipe. Every single ingredients I have used here for the energy bar, adds its own health benefits ranging from essentials like protein, vitamins and minerals. And you have kids at home, they are surely going to like this.

Ingredients :

1. Almonds - 1/3 cup

2. Cashews  -1/3 cup

3. Chia seeds - 1 tsp

4. Walnuts - 1/4 cup

5. Pistachio  -1/4 cup

6. White sesame seeds - 1 tsp

7. Date - 1/2 cup (seedless)

8. Cardamom powder - a pinch (optional)

9. Pinch of salt

10. Rolled oats - 1/2 cup 

Process:

1. Firstly take a bowl, add a cup of lukewarm water and pour the dates. Keep aside for 40-45 minutes. Now put them in a grinder and make a smooth paste.

2. In a frying pan, dry roast all the super foods till they spread a good aroma.

3. Now add the date puree to the nuts and give a good mix, you can add a pinch of salt and cardamom powder if you wish to (optional). Once you add date puree, it will start sticking together with all the nuts, if its not sticking together, you can add 1 tbsp of warm water also to make a soft and crunchy dough. 

4. Dry roast the rolled oats and grind them well to powdered form and add them in the mixture and give a good mix. Once the dough is ready, in a flat tray, place a butter paper or you can just grease the tray (if you do not have butter paper) and dump the dough and press firmly. To get the bars nice and smooth on top, wet your fingers and use them to smooth out the surface. 

5. Once the bars are ready, use the edges of the butter paper to lift the bars out of the tray and place on to a cutting board, and cut into pieces.