Mixed Dal/Lentil With Mango Ginger Or Amada/Panchmel Dal

Mixed dal or panchmel dal with mango ginger or amada. A very flavourful and delicious dal to serve with steamed rice. Usually we make this mango ginger or amada dal with moong dal/yellow lentil or masoor dal/red lentil. But here is a panchmel dal or mixed of five lentils. This lightly spiced and aromatic dal with steamed rice is a comfort food for summer.

Here are some more dal recipes from this blog.

1. Lemony dal

2. Panch phoran dal

3. Beetroot dal or lentil curry

4. Whole masoor dal

5. Masoor dal chochchori or chorchori

6. Mediterranean red lentil soup

7. Dal rasam

8. Dal makhani

9. Red lentil soup

10. Lebanese lentil lemon soup

11. Goan dal curry with coconut and kokum

12. Dal kanda or chana dal fry

13. Dal palak

14. Egg dal tadka

You may also like to try Healthy methi dal from the blog of Priya Vijaykrishnan.

Ingredients used to make this protein rich mixed dal

Moong dal or split yellow lentil – Moong dal or split yellow lentil or split and skinned green gram/mung beans. Moong dal is a light and protein packed lentil. Also a comfort Indian food.

Arhar/toor dal or split pigeon peas – Used split pigeon peas or arhar/toor dal with equal amount of other lentils or dal.

Chana dal or Bengal gram – Delicious and nutritious dal used to enhance the taste.

Udad dal or split skinned black gram – Dhuli udad dal is used to give a creaminess. Udad dal is also packed with protein and other nutrients.

Masoor dal or red lentil – Protein and vitamins enriched Masoor dal is used to give a wonderful taste and flavour.

Mango ginger or amada – I have used mango ginger from my terrace garden. See the above picture of mango ginger and it’s plant. Bought online and placed some under soil. Now it becomes a lovely bunch of plants.

Curcuma amada, or mango ginger is a plant of the ginger family Zingiberaceae and is closely related to turmeric (Curcuma longa). The rhizomes are very similar to common ginger but lack its pungency, and instead have a raw mango flavour.Wikipedia Amada or mango ginger has also many health benefits. You may like to try Walnut almond chutney with mango ginger.

Ginger or adrakh – Ginger used to give a spicy aroma and enhance the taste.

Tomato – Tomato or tamatar used to give a mild tangy taste. You can omit if you want.

Panch phoran – Panch phoran or Bengali five spices used for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Here are some recipes using panch phoran.

Panch phoran bhaja or dry roasted Bengali five spice powder

Panch phoran dal

Panch phoran tarkari

Olive chutney with jaggery and panch phoran

Dry red chilli – One whole dry red chilli is used for tempering or tadka. You can break the chilli before adding in the oil if you want your dal more spicy.

Hing or asafoetida – A pinch of hing used for flavour. You can skip if you want your dal gluten free.

Onion – Used one chopped large onion to enhance the taste. Fried onion will give a scrumptious taste to your dal. You can use one more onion if you like. Or you can also skip if you want your dal no onion garlic or satwik.

Salt – Salt or namak is used for taste.

Turmeric powder or haldi – Turmeric powder used to give a nice colour.

Green chilli or hari mirch – Green chilli used to give a spicy kick to the dal. You can use more green chilli if you want your dal more spicy. I have used slit green chilli, you can also use chopped green chilli.

Oil – Used mustard oil for tempering or tadka. You can use any oil of your choice but mustard oil will give a lovely flavour.

This dal is very flavourful because of mango ginger or amada and completely vegan. And also lightly spiced so perfect for this hot weather. Really a comfort food with hot steamed rice, some potato fry and dry vegetables. Try and enjoy the delectable taste. I have boiled all dal with mango ginger or amada in pressure cooker. But you can also add grated or ground mango ginger before adding water while tempering. Boil the dal only. Add everything while tempering or tadka. Add chilli according to your spice tolerance.

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Video recipe of this delicious flavorful dal

Recipe

Moong dal or split yellow lentil – 1/8 cup

Arhar dal/toor dal or split pigeon peas – 1/8 cup

Chana dal or Bengal gram – 1/8 cup

Udad dal or split and skinned black gram – 1/8 cup

Masoor dal or red lentil – 1/8 cup

Mango ginger or amada – 3 tablespoon, peeled and grated

Ginger – 1 inch piece, chopped

Tomato – 1, chopped

Panch phoran – 2 teaspoon

Dry red chilli – 1

Hing or asafoetida – 1/4 teaspoon, optional

Onion – 1 large, finely chopped

Salt to taste

Turmeric powder – 1/2 teaspoon

Slit green chilli – 2

Cilantro or coriander leaves – 2 tablespoon

Mustard oil – 2 tablespoon

Method

1. Rinse all the lentils or dal well and soak in sufficient water for 15-20 minutes. Peel, wash and grate the mango ginger or amada. Drain the water and boil the dal with grated mango ginger or amada in a pressure cooker with 2 or 2&1/ cup water till dal becomes soft. Or reduce the flame after one whistle and pressure cook on simmer for 20-25 minutes. Let the pressure settle down on its own.

2. Grind the ginger and tomato. You can use grated ginger and finely chopped tomato but I like to use these smooth paste. Also peel wash and chop the onion.

3. Heat oil in a pan or wok. Add panch phoran and dry red chilli. If you want your dal more spicy break the dry red chilli before adding.

4. When seeds starts to splutter add chopped onion. Fry till onion starts to change it’s colour. Now add ginger tomato paste. Mix well.

5. Add salt and turmeric powder. Saute for a minute. Add hing or asafoetida if using and saute till oil leaves the sides.

6. Add mango ginger mixed boiled dal and mix well. Add two cup water, two slit green chili and chopped cilantro or coriander leaves. Mix and let it cook till you get your desired consistency. I like this dal semi thick. You can make thick or thin according to your choice.

7. Keep stirring in regular interval. When you get your desired consistency, taste and adjust salt.

8. Remove from heat and garnish with cilantro or coriander leaves. Serve hot with steamed rice,some potato fry or aloo bhaja and any dry vegetables.

Notes

1. You can also make this dal without onion. Follow the same recipe and omit onion. Also reduce the amount of oil if you are not using chopped onion.

2. This dal can be made with only moong or masoor dal instead of mixed dal.

3. To make gluten free skip hing or asafoetida.

4. Add less or more chilli according to your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Tomato Chutney

Tomato chutney. Here is an easy and delicious Bengali style sweet tomato chutney to serve with any meal. Recipe is very simple and easy to make. If you have boiled tomatoes ready then you can make it in a jiffy.

And its also perfect to serve with Bhoger khichuri or bhuni khichuri, Bengali Sabudana khichdi, Basanti pulao, Aloo chutney pulao, Luchi or any pulao.

You may like some more chutney recipes on this blog. Click on the link below for recipe.

1. Brinjal chutney

2. Almond walnut chutney with mango ginger or amada

3. Olive chutney

4. Tomato oambal or Tomato chutney

5. Ginger chutney

6. Mango sesame chutney

7. Date raisins jaggery chutney with mango bar

8. Waterchestnut chutney

9. Onion tomato chutney or dip

10. Mango raisins chutney

11. Peanut chutney

22. Mint yogurt dip

You may also like to try Imli ki chutney from the blog of Preethi Prasad.

Ingredients used to make this chutney.

Tomato or tamatar – I have used 4 small medium tomatoes. If you have large tomato then use two only.

Salt or namak – Used 1/4 teaspoon salt only. You can use according to your taste.

Sugar or chini – Sugar used to sweetened the chutney. You can use jaggery or any other sweetener. But sugar will taste best.

Raisins or kishmish – Used raisins for taste. If you don’t like the taste of raisins then you can omit it. You can also use cashew nuts if you want.

Ginger or adrakh – Ginger will give a spicy kick to your chutney. You can use less or more according to your taste.

Mustard seeds or sarso – Mustard seeds used for tempering or tadka. You can use black or yellow any mustard seeds. Use whatever you have.

Dry red chilli or sukhi lal mirch – Whole dry red chilli also used for tempering or tadka. It will give a very light heat to the chutney. If you want your chutney more hot break the red chilli into half before adding in oil.

Oil or tel – Used very little mustard oil to cook the chutney. You can also use any vegetable oil.

I made this chutney in small quantity. You can double the recipe if you want. Usually this chutney served after meal with papad before serving dessert. But I like this chutney with khichdi, dal chawal, puri or luchi, paratha or with anything. I have used boiled tomatoes but you can also use chopped tomatoes. I like my chutney smooth so boiled and peeled the tomatoes. I have small medium sized tomatoes so I used four but if you have large tomato then use two large tomatoes. Rest of the ingredients will be same.

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Recipe video of tomato chutney

Recipe

Tomato – 2 large

Ginger 1/2 inch piece grated

Mustard seeds – 1/4 teaspoon

Dry red chilli – 1

Raisins – 2 teaspoon

Salt – 1/4 teaspoon or to taste

Sugar to taste – 3 tablespoon

Oil – 2 teaspoon

Water – 2 cup

Method

1. Wash the tomatoes well. Make a cross-shaped incision or make X with a knife at one end. Don’t make too deep cut. See the method in video recipe above.

2. Soak raisins in 4 tablespoon water. If you don’t like raisins, omit it. You can also use cashew nuts if you want.

3. Boil 2 cup water in a pan. Add the tomatoes in it. Boil for 4 – 5 minutes or until the skin starts to separate.

4. Let it cool down. Peel the boiled tomatoes. Discard the skin and chop into small pieces.

5. Heat oil in a pan. Add mustard seeds and dry red chilli.

6. When seeds starts to splutter add the tomatoes, salt and ginger. Saute, keep the flame low.

7. Add raisins and keep stirring. You can also add cashew nuts if you want. I didn’t. When tomatoes become soft add sugar and mix. Cook on low flame for 5-6 minute or till tomatoes become mushy and thick.

8. And its ready. Transfer the chutney in a bowl to serve.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Kesar/Saffron Pista/Pistachio Rasgulla

Kesar pista rasgulla or saffron pistachio rasgulla. Saffron flavoured soft spungy rasgulla stuffed with pistachio taste scrumptious. Try and enjoy a different flavoured homemade rasgulla.

Rasgulla or rosogolla is chhena/chhana or Indian cottage cheese small ball shaped dumplings boiled in light sugar syrup. These rasgulla can be made with different flavour. You can also make these with any fruity flavour. Have a look on the kesar pista rasgulla while cooking. Looks beautiful isn’t it?

You may like some different flavoured rasgulla recipes on this blog. Please read all the tips and tricks to make perfect spungy rasgulla before starting to make rasgulla. Click on the name below to get all the tips and tricks and flavoured rasgulla.

1. Rasgulla with tips and tricks

2. Mint rasgulla

3. Chilli rasgulla or green chilli infused rasgulla

4. Komola bhog or orange rasgulla

5. Mango rasgulla

6. Watermelon rasgulla

And here are some sweet and savoury recipes with rasgulla.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer/paesh or pudding

Making rasgulla is little tricky. So please read all the tips and tricks first before you start to making it. Full cream cow milk is best for spungy rasgulla. You have to mash the paneer or cottage cheese well. Mash cottage cheese with your finger tips and heel of your palm till your palm becomes greasy. Make thin sugar syrup. Take 4 cup water and 1 cup sugar to make sugar syrup. And never use small pan. Always use broad and large size pan to make rasgulla. If you are using small sized pan your rasgulla may be flat or loss it’s shape. Try and enjoy homemade rasgulla and don’t forget to drop a comment if you like the taste.

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Recipe

Full cream cow milk – 1 liter

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 cup

Water – 4 cup

Saffron – 1/2 teaspoon

Cardamom powder – 1/4 teaspoon

Rose water or essence – 1/2 teaspoon, optional

Shredded pistachios or pista as require

Method

Read all the tips and tricks to make perfect spungy rasgulla here.

1. Place a cheesecloth on a strainer.

2. Heat full cream cow milk in a heavy bottom pan and stir well. When it starts to rolling boil add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

4. When greenish whey and cottage cheese separates immediately remove from heat and pour into the strainer and wash the paneer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

5. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

6. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 3-4 hours. There should be no moisture in cottage cheese. It will break in the sugar syrup if it not drained properly.

7. Take out the cottage cheese or paneer on a large plate.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy and cottage cheese becomes smooth.

9. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. You can make 7 small size balls.

10. Flatten the balls with your palm. Place little chopped pistachio in the middle and close the edges. Make a ball again.

11. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.

12. In a large and broad pan heat 1 cup sugar and 4 cup water. Add saffron, cardamom powder and rose water or essence if using.

13. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2-3 minutes.

14. Cover and cook on medium high heat for 20 minutes.

15. After 20 minutes switch off the heat. Keep it covered for 3-4 hours or until completely cool down.

16. Serve chilled or at room temperature. You can store leftover rasgulla in refrigerator for 4-5 days.

Notes

1. Always use full cream cow milk to make rasgulla.

2. To make spungy rasgulla mash the cottage cheese well with your finger tips and heel of your palm for 4 – 5 minutes or until your palm becomes greasy.

3. Use a large and broad pan to make rasgulla. Because these will be double when cooked.

4. Cottage cheese should be drained well. If not drained properly and moisture remains in cottage cheese, rasgulla balls will break in the sugar syrup.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Cauliflower In Microwave Or Bhapa Fulkopi/Steamed Cauliflower

Cauliflower in microwave or Fulkopi bhapa. A very easy to make yet lipsmackingly delicious no onion garlic curry made with lightly fried cauliflower, fresh coconut and some spices. Just mix everything and microwave for 10 minutes. A perfect side dish to serve with steamed rice. 

Here are some sweet and savoury microwave recipes from this blog. 

1. Steamed sandesh with date palm jaggery

2. Bhapa doi or steamed yogurt

3. Green moong idli

4. Cornmeal oats soya vegetable idli

5. Microwave chicken

6. Hariyali chicken

7. Microwave mushroom

8. Microwave chivra

You may also like to try a wonderful Microwave recipe from the blog of my friend Sasmita.

This Fulkopi bhapa or steamed cauliflower is very easy to make. Just marinate everything and microwave for 10 minutes. A delicious side dish without any mess. If you don’t have microwave, then you can also make it on stove top. Place the marinated cauliflower in a covered container and steam. To steam on stove top heat water in a pot or steamer basket. Place the covered container with marinated cauliflower over the pot and steam.  For me microwave cooking is much easy and hassle free. 

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Recipe

Cauliflower- 1

Mustard powder- 1&1/2 tablespoon 

Poppy seeds or khas khas- 2&1/2 tablespoon

Kashmiri red chilli powder- 1&1/2 teaspoon

Turmeric powder- 1/2 teaspoon 

Green chilli- 2-3 or to taste 

Coconut- 2 tablespoon 

Salt to taste 

Mustard oil- 3 teaspoon 

Curd or yogurt – 1/4 cup

Water-1 cup + 3 tablespoon to soak Mustard powder, turmeric powder and Kashmiri red chilli powder. And   3-4 tablespoon to grind the spices

Method

1. Cut the cauliflower into medium size florets. Rinse and drain the water. 

2. Soak mustard powder in 3 tablespoon water. Add turmeric powder and Kashmiri red chilli powder with mustard powder mix well. 

3. Heat 2 tablespoon mustard oil in a pan. Add cauliflower florets and fry till cauliflower florets becomes light brown. Remove from heat and keep aside. 

4. Grind the poppy seeds or khas khas into fine powder. You can also soak the poppy seeds in hot water and grind to make smooth paste when cool.  After grinding the poppy seeds add chopped green chilli and grated coconut and grind altogether with 2-3 tablespoon water. Add green chilli more or less according to your taste. Make a smooth paste of poppy seeds, green chilli and coconut. You can use 1-2 tablespoon more water to grind if require.

5. Now add curd or yogurt and blend with the paste. You can whisk the curd separately if you want. Curd should be blend really well. 

6. In a microwavable glass bowl pour the ground paste with curd, soaked mustard powder with turmeric and Kashmiri red chilli powder and salt. Mix everything well. 

7. Add fried cauliflower and mix again. Add 1-2 tablespoon mustard oil and 2 tablespoon chopped cilantro or coriander leaves. You can also add 2-3 slit green chili. 

8. Cover the bowl loosely and microwave on high power for 10 minutes.  Switch off the oven and keep it in microwave for 5-6 minutes. 

9. After 5-6 minutes take out the cauliflower from oven and garnish with cilantro or coriander leaves. Serve hot with steamed rice. 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Date Almond Sandesh/Gulkand Stuffed Sandesh

Gulkand stuffed date almond sandesh. Soft mouth melting and delicious sandesh sweetened with date powder and topped with white chocolate. Gulkand stuffing taste heavenly with the outer layer of sandesh.

One more fusion recipe for my readers. Sharing a sandesh recipe after a long time. Taste flavour and look is completely different from other traditional sandesh. You can call it kids friendly sweet. Because not only adults but kids will also enjoy the taste and look. You don’t need sugar or jaggery to make these sandesh. Little date powder gives enough sweetness to these sandesh. My last post Apple coconut kheer was also made with date powder.

Sandesh is a delicious sweet from Bengali cuisine. These sweets are very easy to make. You need some cottage cheese/chhena or paneer with any flavoring to make this sandesh. Homemade paneer or cottage is best for sandesh. You can also use different types of fruits with cottage cheese to make sandesh. Here are some different flavoured sandesh recipes from this blog.

1. Hazelnut chocolate sandesh

2. Carrot sandesh

3. Sugar free date sandesh

4. Sugar free pineapple sandesh

5. Coconut sandesh

6. Chocolate sandesh

7. Coconut pomegranate sandesh

8. Paan or betel leaf sandesh

9. Sandesh

10. Watermelon sandesh

11. Cake sandesh

12. Chocolate coconut sandesh

13. Kesar pista sandesh

14. Mango sandesh

15. Chocolate stuffed chocolate sandesh

16. Steamed sandesh

17. Steamed sandesh with date palm jaggery

18. Saffron pistachio sandesh panna cotta

19. Mango steamed sandesh

As I mentioned above making sandesh is very easy. You need to mash the paneer or cottage cheese mixture well and then add date powder, almond powder and milk powder. Mash again to make smooth. Cook on low heat for 3-4 minutes. Stir continuously while cooking and don’t cook more than 3-4 minutes to get soft sandesh mixture. Over cooking will make your sandesh crumbly and chewy. So to get soft mouth melting sandesh always cook on low heat till mixture starts to leave the sides, immediately remove from heat. Mash the mixture again when still slightly warm to make smooth.

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Recipe

Paneer or cottage cheese – 3/4 cup

Date powder – 1/4 cup

Milk powder – 3 tablespoon

Almond – 1/4 cup

Caramel essence – 1/4 teaspoon, optional

White chocolate – 1/4 cup, grated

Gulkand for stuffing

Method

1. Make the paneer with curd instead of lemon juice or vinegar to get soft paneer for sweets. Get the method of making paneer here. After draining the whey from paneer or cottage cheese transfer the paneer on a plate.

2. Grind the almond to make fine powder.

3. Mash the paneer with your finger tips and heel of your palm to make the paneer smooth. Add date powder, milk powder and almond powder and mash again.

4. Grease a silicon chocolate mould with ghee or oil. I used little ghee or clarified butter.

5. Melt white chocolate in microwave or double boiler. I have used microwave. In a microwavable glass bowl melt the white chocolate on full power for 1 minute. Stir with a spoon. If your chocolate not melted completely then microwave for a few seconds more. Spread a layer of melted white chocolate in every mould and keep aside to set.

6. Heat a nonstick or heavy bottom pan. Add the paneer mixture. Cook on low heat and stir continuously. Cook till moisture almost evaporate and mixture becomes like a soft smooth dough. Don’t overcook because overcooked paneer mixture becomes grainy and chewy. And remember don’t increase the heat, cook on simmer.

7. When the mixture starts to leaving the sides immediately remove from heat. Add caramel essence if using and mix well. Let the mixture cool down.

8. Mash the mixture again when slightly warm. Mash to make smooth. Make small equal size balls. Flatten the balls with your palm and place half teaspoon Gulkand in the middle. Seal the edges and make a ball again. Press the balls over white chocolate layer in every mould. Press gently.

9. Keep the silicon chocolate mould in refrigerator for an hour. After one hour demould the sandesh and arrange on a plate. Serve chilled. Leftover can be stored in refrigerator for 4-5 days.

Notes

1. Mash the paneer really well to make smooth. You can use your food processor to mash the paneer or cottage cheese.

2. Any essence can be used instead of caramel essence.

3. Don’t cook the paneer or cottage cheese mixture more than 3-4 minutes. And don’t increase the heat. Cook on simmer and stir continuously.

4. You can use sugar or any sweetener instead of date powder.

5. If you don’t want to use milk powder then you can use same amount of mawa or evaporated milk and add little more date powder.

This recipe is going to be feathered in Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe.

This month theme is Diwali Dhamaka suggested by the admins Mayuri Patel and Renu Agrawal Dongre. You can get numerous delicious recipes on Mayuri’s blog. Mayuri shared Kalakand with cottage cheese for this Diwali theme.

Renu gave me milk powder and white chocolate as secret ingredients and I made this soft mouth melting and delicious sandesh with these ingredients. Renu has a wonderful blog and she shared Easy milk powder chocolate laddu modak for this theme. Do visit her space for many more amazing recipes.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Kheerer Malpua Or Mawa Malpua

Kheerer malpua or mawa malpua. Soft fluffy delicious fried pancake from Bengali cuisine. Malpua is soft but edges are crisp and taste heavenly. Saffron and cardamom flavored kheerer malpua or mawa malpua is a perfect festive treat.

You can also make this malpua to offer Goddess Durga or Bhog prasad.

Earlier shared delicious Malpua. Method of making this malpua is same but khoya/mawa or dried milk used in this malpua. You have to make a smooth lump free batter to make perfect malpua. Khoya or mawa and milk should be blend really well. You can add any shredded dry fruits in the batter. You may like some more fried and sugar syrup soaked sweets on this blog like Gulab jamun, Chhanar jilipi, Pantua, Gokul pithe and Ranga aloor pithe or sweet potato dumplings. And you may also like to try Pahala rasgulla from Sasmita’s blog.

This malpua is very easy to make and taste is delectable. Remember that batter should not be very thick. Make a lump free smooth flowing batter for perfect malpua. Fennel seeds or sounf is optional, you can skip it. But lightly crushed fennel seeds will give a lovely flavour. Sugar syrup is flavored with cardamom and saffron. If you don’t like cardamom then use only half teaspoon. I have used peanut oil mixed with 2 tablespoon ghee or clarified butter for frying. You can use only oil or only ghee/clarified butter if you want. You can use any flavorless oil for frying.

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Recipe

Khoya or mawa – 1 cup

Maida or all purpose flour – 1 cup

Suji or semolina – 4 tablespoon

Saunf or fennel seeds – 1 teaspoon, optional

Baking soda – 1/4 teaspoon

Warm milk – 1&3/4 cup

Oil or ghee/clarified butter for frying

Sugar – 1&1/2 cup

Water – 1 cup

Saffron or keshar – a pinch

Cardamom powder – 1 teaspoon

Method

1. Blend khoya or mawa and warm milk with a hand whisker or you can use your blender to mix really well. Homemade khoya will be soft and easy to blend. Get the method of making khoya here. But if you are using store bought khoya or mawa, grate the khoya before using.

2. Lightly crush the fennel seeds or sounf in a mortar pestle.

3. In a large bowl whisk maida or all purpose flour gradually with khoya and milk mixture. Don’t add all the maida in one go to avoid forming lump.

4. Add lighly crushed fennel seeds, semolina or suji and baking soda. Whisk well to make a lump free batter. Cover and keep aside for 30-40 minutes. Batter shouldn’t be thick. Make a flowing batter.

5. In a pan boil water and sugar with a pinch of saffron. Let it boil for 4 minutes. Add cardamom powder, mix and switch off the heat. If you don’t like the flavour of cardamom then add only half teaspoon cardamom powder.

6. Heat oil or ghee/clarified butter in a wok or pan. I used oil with two tablespoon ghee for flavour.

7..When oil becomes hot reduce the heat. Give a good stir to the batter. Pour a ladle full of batter in the middle of the ghee or oil. Fry on low medium heat till light golden brown from both sides and transfer on a plate. Fry all the malpua.

8. Dip the malpua in warm sugar syrup for 2-3 minutes. Press gently with a spoon to soak from both sides. Take out from the sugar syrup and arrange on a plate. Dip all the malpua this way.

9. Dip 2-3 malpua at a time and arrange on a large plate. Don’t dip in syrup for more than 2-3 minutes to soak each malpua. And remember sugar syrup should be warm.

10. Garnish with pistachios. You can also use shredded almond or grated khoya or mawa for garnishing. Serve warm or at room temperature. You can also serve malpua with rabri.

Notes

1. You can use shredded almond,cashew nuts or any dry fruits in the batter.

2. Batter should be lump free, smooth and flowing.

3. You can use only oil or ghee for frying. Or use a mixture of oil and ghee.

4. Any flavorless oil can be used for frying.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Kolkata Style Chicken Biryani

Kolkata style chicken biryani with potato and eggs. This scrumptious biryani is mildly spiced and highly aromatic. Saffron, rose water, Kewra water, meetha attar and aromatic whole spices made this biryani extremely flavorful.

Fragrant rice, soft potatoes, eggs, juicy chicken pieces made this biryani superbly delicious. We are not going to the history of Kolkata chicken biryani. Let’s discuss only about taste and flavour. Your house will fill with lovely aroma while making this biryani. A pure bliss.

But now Editing the post with a brief history of this Kolkata style biryani. Thanks to my nephew Saumyajit Ray for this info. Now copy pasting from the write up of Saumyajit.

The Calcutta-style biryani has potatoes in it. History says that biryani came to Calcutta with Nawab Wajid Ali Shah of Awadh, when he shifted to the then capital of British India after being dethroned in Lucknow.

Wajid Ali Shah settled down in Metiabruz in eastern Calcutta on the banks of the Hooghly. If Maulana Abdul Haleem Sharar’s GUZESHTA LUCKNOW is to be believed, the former Nawab’s retainers started adding potatoes to his biryani since he could not afford so much mutton. This, despite his 100,000 rupees per month pension which he received from the British and blew up on dancing girls and the upkeep of animals in his fabled private too.

Now the big question. Calcuttans of that era had no idea of biryani before Wajid Ali Shah came and took up residence in Metiabruz and set up a “Chhota Lucknow” there. So why shouldn’t the Calcutta biryani be called Metiabruz biryani?

What do you think. Please share your thoughts in comment. I would love to hear from you.

If you don’t like chicken like me then enjoy the biryani with potato and eggs, let other family members enjoy soft juicy chicken with fragrant rice. I have used chicken leg pieces to make this biryani. You can also use curry cut chicken. Use big pieces of chicken. If you don’t like eggs then you can skip it.

If you don’t want to boil the potatoes then fry the potatoes till golden brown and cook with chicken. Process of making this biryani is lengthy but worth trying. You can prepare everything in advance and assemble and cook on simmer just before serving.

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Recipe

For chicken

Chicken – 1/2 kg

Curd or yogurt – 1/2 cup

Ginger garlic paste – 1&1/2 tablespoon

Salt to taste

Red chilli powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Oil – 2 teaspoon

Biryani masala – 1 teaspoon

Rose essence or rosewater – 1 teaspoon

Kewra water – 1 teaspoon

Lemon – half

Onion – 1 large, finely chopped

For rice

Long grain basmati rice – 2 cup

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Star anise – 1

Mace or javitri – 2 strands

Bay leaves – 2

Oil or ghee -2 teaspoon

Salt – 1 tablespoon or to taste

Lemon – half

Water as require

Saffron milk

Saffron – a pinch

Milk – 1/4 cup

Rose essence or Water – 1 teaspoon

Kewra water – 1 teaspoon

Meetha attar – 3 drop

For biryani

Oil – 1/2 cup

Ghee or clarified butter – 2 tablespoon

Biryani masala – 1 teaspoon

For potato

Potato – 3 large

Turmeric powder – 1/2 teaspoon

Salt – 1 teaspoon

Egg – 3, hard boiled

For barista

Onion – 3 large, thinly sliced

Oil for frying

Method

1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 30 minutes.

2. In a bowl mix curd or thick yogurt, salt, red chilli powder, cumin powder, coriander powder, biryani masala, ginger garlic paste and 2 teaspoon oil. I used mustard oil but you can use any oil. Mix everything well.

3. Add cleaned and washed chicken pieces, rose essence or rose water, Kewra water and juice of half lemon. Mix everything well. Cover the bowl and keep aside for an hour. You can marinate the chicken overnight. Keep the marinated chicken in a covered bowl and keep in refrigerator overnight. Take out the chicken just before cooking.

4. In a bowl mix 1/4 cup warm milk and saffron. Let it soak for 15 minutes. After 15 minutes crush the saffron threads with your finger tips to mix well. Now add rose water or essence, Kewra water and 3 drops of meetha attar. Add only 3 drops not more than that. Cover and keep the bowl aside.

5. Now make a spice bag. In a piece of cheesecloth or muslin cloth or any thin cotton cloth place lightly crushed or broken 4 green cardamom, 4 cloves, a piece of cinnamon, 1 star anise, 2 strands of javitri or mace and 2 bay leaves. You can also add 1 black cardamom if you like, I didn’t. Tie the cloth tightly.

6. Boil sufficient water with 1 tablespoon Salt, 2 teaspoon ghee or oil and juice of half lemon. Taste the water. Water should be perfectly salty. 1 tablespoon is perfect but you can add little more if required.

7. Add drained rice and spice bag. Cook till rice becomes long. Rice should be 80 percent cooked so be careful and stir the rice gently to avoid breaking the rice. When rice becomes long immediately strain the water from the rice. Drain the water completely and spread the rice on a plate to cool down.

8. Wash the potatoes well. Prick the potatoes with a fork. Boil potatoes in a pressure cooker with 1 teaspoon turmeric powder, 1 teaspoon salt and water. Boil for 2 whistle. Let the pressure settle down on its own. Peel the potatoes. Cut the potatoes into half and keep aside.

9. Or if you don’t want to boil the potatoes then peel and fry with little salt and turmeric powder till golden brown. And cook with chicken.

10. Peel the hard boiled eggs. You can fry the eggs, I didn’t. If you are frying the eggs, don’t forget to make some slits on the eggs with a knife.

11. Heat oil in a pan. Fry thinly sliced onion till brown to make barista. When onion becomes brown remove from oil and place on a paper towel. Onion shouldn’t be burnt so be careful and keep stirring while frying.

12. Heat oil in a pan. You can use same pan and oil which we used to make barista. Fry the potatoes till golden brown and transfer on a plate.

13. Now add one finely chopped onion and fry till light golden brown. Add marinated chicken. And fry for 5 minutes. Chicken will release water. Cover and cook on simmer for 10 minutes. Stir and check in regular interval.

14. You can also cook potatoes and eggs with the chicken. I sometimes do so. Potatoes and eggs will absorb the flavour and taste of the gravy and taste better. Do as per your convenience.

15. After 10 minutes check the chicken. It will becomes tender, if not covered and cook for a few minutes more. When chicken becomes tender remove the cover and cook on high heat till gravy is about to dried up.

16. Let’s assemble the biryani. Place 3 pieces of chicken and 3 pieces potatoes with little oil gravy of chicken.

17. Above chicken and potatoes make a layer of rice. Sprinkle 1 tablespoon ghee, 1/2 teaspoon biryani masala and half saffron soaked milk. Spread barista or crisp fried onion all over the rice.

18. Now spread remaining chicken, potato and gravy over the rice. Spread rice over it. Again sprinkle one tablespoon ghee, 1/2 teaspoon biryani masala and remaining saffron soaked milk. Spread fried onions. And press the eggs over it.

19. We have to cover it properly to cook. You can use atta dough to seal the sides of the cover. But I have covered the pan with a piece of aluminum foil properly and place the lid over it. And placed a clove in the hole to secure the air inside.

20. You can also cover the pan with a plate and place a heavy vessel with hot water on the plate. Heat a tawa or skillet. Keep the heat on lowest. Place the assembled biryani pan on the tawa.

21. Cook on simmer for 25 minutes. Or until your biryani pan becomes too hot and you will unable to touch it.

22. Your Kolkata style chicken biryani is ready to serve. Fluff the rice gently. Serve hot with any raita.

Notes

1. I have made two layers but you can make three layers if you want.

2. Always use old basmati rice to make biryani.

3. I have used leg pieces to make this biryani. You can also use curry cut chicken pieces. Use big pieces of chicken.

4. You can skip eggs if you want.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Exotic biryani and pulao theme is suggested by Swaty Malik who blog at Food Trails. I recently bookmarked her healthy and delicious Badam gur phirni to try sometime. A perfect dish for festive season.

And this month my partner is Preeti Tandon Shridhar who blog at Cakes & Curries. Preeti is a very talented blogger. Do visit her space for many delicious recipes. I have to try her delicious Cowboy cookies soon. For this theme preeti gave me Kewra water and curd or yogurt. I used these ingredients to make this mouthwatering biryani. And I gave cranberries and quinoa to Preeti as secret ingredients. Preeti shared delicious Quinoa masala pulao using these ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag #batterupwithsujata. I would love to see your creations.

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Basanti Pulao

Basanti pulao or Bengali sweet yellow pulao. Bright yellow coloured aromatic rice made with fragrant gobindobhog rice saffron and aromatic whole spices taste heavenly with any spicy curry. A festive dish from Bengali cuisine. Basanti stands for yellow. This sweet yellow pulao called basanti pulao, holud pulao or misti pulao. Basanti pulao also taste great with Basmati rice, so you can use whatever you have.

Durga puja is around the corner. Try this aromatic rice to celebrate your festival. You can also make it for bhog prasad for Goddess. To know about Durga Puja or Sharad Utsab click here. For bhog or naivedya different types of dishes are prepared to offer Goddess Durga. Reading a book Bhog Naivedya by Sujata Shukla. Copy pasting a line from the book, “This is not just faith, but also a nation’s food culture, brought to you on a puja thali!.” I completely agree with it. You can get many more authentic recipes on above Durga Puja post link. As I said you can serve this pulao with any veg or non veg spicy curry. I served it with shahi dum aloo. I will share the recipe soon.

Here are some no onion garlic veg curry recipes which you can serve with this pulao.

Chhanar dalna

Spicy potato curry

Makhana curry

Kaju Curry

Dahi aloo

Aloo kofta curry

Pointed gourd in yogurt gravy

Rasgulla korma

Matar kofta

Shahi paneer

Aloo Paneer

You can also serve this pulao with any non veg curry like

Chicken kosha

Chicken rezala

Dim kosha

Zafrani chicken

Chicken dak bungalow

Rara mutton

Railway mutton curry

Fish kalia

Chhanamukhe ilish

Chicken chaap

Fragrant gobindobhog rice with whole spices made this pulao aromatic. But if you don’t have gobindobhog rice then you can use Basmati rice. I usually make basanti pulao with Basmati rice because gobindobhog rice is not available outside Bengal. Have a look at how it looks with basmati rice. In this pulao I have used basmati rice and instead of saffron used little turmeric powder.

But this time got gobindobhog rice online. I used saffron or keshar to make this pulao basanti or yellow. If you don’t have saffron then you can use little food colour or turmeric. But I recommend to use saffron for the lovely aroma and colour.

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Recipe

Gobindobhog rice – 1&1/4 cup

Ghee or clarified butter – 2 tablespoon + 1 teaspoon

Saffron or keshar – 1/4 teaspoon

Milk – 3 tablespoon

Cumin seeds or jeera – 1/2 teaspoon

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Cashew nuts – 15

Raisins – 15

Ginger – 1 teaspoon, grated or paste

Salt – 1 teaspoon or to taste

Sugar – 2-3 tablespoon

Bengali garam masala powder – 1 teaspoon

Mace or javitri powder – 1/4 teaspoon

Nutmeg or jaiphal powder – 1/4 teaspoon

Cumin powder – 1/2 teaspoon

Water – 2 & 1/2 cup

Method

1. Wash the rice well. Drain the water completely. Marinate the rice with 1 teaspoon ghee, salt, sugar, grated ginger or paste, nutmeg or jaiphal powder, mace or javitri powder, cumin powder and 1/2 teaspoon Bengali garam masala powder. Get the recipe of Bengali garam masala here. I have used 1 teaspoon salt and 2&1/2 teaspoon Sugar and its perfect for me. Mix everything well and keep aside.

2. Soak saffron for 15 minutes in 3 tablespoon warm milk. After 15 minutes crush the saffron with your finger tips and let it soak for some more time.

3. Crush the green cardamom, cloves and cinnamon in a mortar pestle.

4. Heat remaining ghee in a pan or wok. You can use half oil and half ghee if you want but ghee taste better. Fry the cashew nuts on low medium heat. Keep stirring to fry the nuts evenly. When cashew nuts becomes light golden brown transfer the nuts on a plate.

5. Now fry the raisins. When raisins fluff up immediately remove from ghee and transfer on a plate.

6. In the same ghee add cumin seeds, crushed green cardamom, cloves, cinnamon and bay leaf. When cumin seeds starts to splutter add marinated rice and fry for 2-3 minutes.

7. Add saffron soaked milk, water and fried cashew nuts and raisins. Mix well.

8. Cover and cook for 5 minutes on high heat. After 5 minutes reduce the heat and cook on simmer for 5 minutes again.

9. Now stir the rice gently and check. Add little more water if required. I had to add 1/4 cup more water. Cover and cook on simmer for 5 minutes more or till water absorbed.

10. Add 1/2 teaspoon Bengali garam masala powder, mix and switch off the heat.

11. Cover and leave it to rest for 5-10 minutes. Now fluff the rice gently and serve with any spicy curry.

Recipe notes

1. Basmati rice can be used instead of gobindobhog rice.

2. You can use turmeric powder or yellow food colour instead of saffron or keshar.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Panch Phoran Bhaja Or Roasted Five Spice Powder

Panch phoran bhaja or dry roasted Bengali five spice powder. A very aromatic spice mixture to use in chutney, sukto and many other dishes to enhance the flavour. Panch phoran or mixture of whole five spices generally used for tempering or tadka. And this roasted panch phoran powder will make your dishes aromatic. Just add a teaspoon of this powder at the end of cooking to enhance the taste and aroma of your dish.

Panch phoran originating from the region of Eastern South Asia and used especially in the cuisine of Bangladesh and Eastern India, Northeastern India region especially in the cuisine of Odisha, West Bengal, Mithila region of India and Nepal.  Wikipedia

To make panch phoran or five spice mix 1 tablespoon of each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi.

Generally radhuni or wild celery seeds are used in panch phoran. Radhuni looks like ajwain or carom seeds but flavour is different. But radhuni is not available outside Bengal so we use mustard seeds instead of radhuni.

Here are some recipes with panch phoran bhaja powder. Click on the link below for recipe.

1. Panch phoran dal

2. Olive chutney

3. Gur aam or instant sweet mango pickle

4. Sukto

And some recipes which panch phoran tadka or tempering.

1. Panch phoran tarkari

2. Bati chochchori

3. Drumstick and potato curry

4. Pumpkin stir fry

5. Assamese massor dal borar tenga

6. Lentil patties in mustard sauce

7. Spicy potato curry

To make this aromatic dry ground spices mix all the seeds and dry roast till fragrant. Let it cool down before grinding. After grinding store panch phoran bhaja or five spice powder in airtight container and use as require. Radhuni is not available here. I bought a packet from Kolkata and stored in refrigerator to use in Sukto or some other dishes. I make panch phoran with the mixture of fenugreek seeds, nigella seeds, cumin seeds, fennel seeds and mustard seeds. You can get ready to use mixture in your local grocery store.

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Recipe

Cumin seeds or jeera – 1 tablespoon

Nigella seeds or Kalonji – 1 tablespoon

Mustard seeds or sarso – 1 tablespoon

Or

Wild celery or radhuni – 1 tablespoon

Fennel seeds or sounf – 1 tablespoon

Fenugreek seeds or methi – 1/2 tablespoon

Method

1..Combine all the seeds. I have used cumin or jeera, mustard or sarso, fennel or sounf, nigella or kalonji and fenugreek or methi seeds. I didn’t use radhuni. You can use if you have or you like the flavour. I like mustard seeds in my panch phoran. Methi seeds taste bitter so I always use less methi in panch phoran. You can use equal quantity if you like.

2. Dry roast on a pan till the seeds become fragrant. Seeds shouldn’t be burnt.

3. Let the dry roasted seeds cool down completely.

4. Grind the mixture into powder. Store in airtight container for later use. You can store the powder in refrigerator.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Mohanbhog Or Suji Halwa With Milk

Its my 6 year blog anniversary. Six years with 550 posts. Its possible only because of you. Thanks to all my readers and friends for your constant support and love.

Mohanbhog or suji halwa with milk. Humble halwa with a twist. Used salted butter instead of ghee or clarified butter. Fried dry fruits, milk, saffron and salted butter made this halwa or mohanbhog heavenly.

Mohanbhog with ghee is made for offering as Bhog or Prasad to Lord Krishna who is also known as Mohan. So this halwa called mohanbhog. Try this delicious mohanbhog from Bengali cuisine on upcoming Janmashtami to offer and enjoy the divine taste as prasad. Mohanbhog is similar to kesari bhat, suji halwa or sheera. This mohanbhog is usually made with ghee. I am also sharing suji halwa with ghee which we usually made in home. And a cheat recipe for this mohanbhog.

Here are some different halwa recipes on this blog. Click on the link for recipe.

1. Cherry pineapple kesari or pineapple flavored halwa

2. Chana dal halwa

3. Sugar free low calorie gajar halwa

4. Paneer gajar halwa

5. Buckwheat Waterchestnut Banana halwa

6. Moong dal halwa

7. Sweet potato halwa

You may also like to try Beetroot halwa recipe from Narmadha’s blog.

Now coming to the recipe. I have used salted butter instead ghee or clarified butter in this halwa. Salted butter taste great in some dessert. Already shared Rice kheer with salted butter. Many of my friends asked me about the recipe of my rice kheer. So shared the recipe with my secret ingredient salted butter. Now here is the recipe of suji halwa or mohanbhog with salted butter.

We need suji or semolina with salted butter, sugar, milk, saffron, cashew nuts, raisins and green cardamom. I have used cardamom powder.

You can use ghee instead of butter if you want. But salted butter with milk will give a different and wonderful taste. I have used less butter than normal halwa, you can increase the amount of butter if you like. Normally we use same amount of ghee, suji and sugar in our halwa. But I used less sugar according to my family member’s taste. We like our dessert less sweetened. You can use sugar according to your taste. If you are making for kids use half cup sugar and half cup butter or ghee with half cup suji or semolina. Remember patience is the key to get the divine taste so keep the flame low to perfectly cook the halwa.

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Recipe

Suji or semolina – 1/2 cup

Sugar – 1/3 cup

Salted butter or ghee – 1/4 cup

Milk – 2 cup

Saffron – a pinch

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Cardamom powder – 1/4 teaspoon

Method

1. Heat milk with sugar and saffron in a pan. When milk starts to boil reduce the heat. Let it boil on simmer. I like my halwa less sweetened. If you want your halwa more sweet then you can use half cup sugar.

2. Heat butter or ghee on low heat in a heavy bottom or nonstick pan. I used Amul salted butter. Add cashew nuts and fry till cashew nuts becomes light brown. Remove the cashews from the butter and add raisins. When raisins starts to fluff up immediately remove from butter.

3. You can use 2 tablespoon more butter if you want. In the same butter add semolina or suji. Fry the suji on low heat. Don’t increase the flame. As I mentioned above  be patient to fry the suji evenly. If you increase the flame suji may burn from bottom.

4. When suji or semolina become light golden brown add saffron and sugar mixed milk. Don’t add entire milk in one go. Add milk slowly. It may splutter so stir continuously. Keep the flame low.

5. When milk dissolved and its about to dried up add fried cashew nuts and raisins. Reserve some for garnishing. Mix well. Keep the consistency according to your choice. When halwa starts to leave the sides of the pan, remove from heat. Add cardamom powder and mix well.

6. Garnish with fried cashew nuts, raisins, saffron and almond. Serve warm with Luchi dum aloo or Radhaballabhi with spicy potatoes. You can also make laddu of this halwa. To make laddu, let the halwa cool down and make round balls. Garnish each laddu with a cashew nut.

Cheat Recipe

Fry the suji as above method on low heat. When suji starts to becomes light golden brown add cashew nuts and raisins. Fry for a minute more. Add milk slowly Also add sugar and saffron. Saffron is optional you can skip if you want. Stir continuously. When milk dissolved add cardamom powder, mix well and switch off the heat. Your quick and easy mohanbhog is ready to serve.

Halwa Recipe

1. Heat 1/2 cup Ghee in a pan. Fry the cashew nuts and raisins as above method. Remove from ghee.

2. Add 1/2 cup suji or semolina. Fry on low heat till suji becomes nicely browned. Suji shouldn’t be burnt.

3. Add 1/2 cup sugar and 1&1/2 cup water. Keep stirring. Cook till water dissolved and halwa leaves the sides.

4. Add fried cashew and and raisins. Mix well and remove from heat. You can add cardamom powder if you want. Serve hot.

Notes

1. With cashew nuts and raisins you can add almond or any dry fruits of your choice.

2. Saffron is optional, you can skip if you want. But saffron will give a nice colour.

3. You can use ghee or clarified butter instead of salted butter.

4. You can use same amount of suji, sugar and butter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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