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Thursday, November 15, 2018

Kancha Posto Bata | Raw Poppy Seeds Paste


Sometimes the simplest food gets overshadowed by the reputed much acclaimed dishes. Todays Poppy Seeds Paste is one such dish which because of it's simplicity doesn't get much attention. But trust me or ask any Bong and we swear by this traditional Bengali dish. Very popular in Bengali, Kancha Posto Bata is essentially famous at Ghoti's (originally from West Bengal) household, infact to some extent they are obsessed with Poppy seeds! Well I simply love this traditional dish with plain rice.
Also read : Aloo Jhinge Posto, Posto Bora, Pur Diye Kakrol Bhaja

Ingredients :
1/4 cup Poppy seeds
2-3 Green chilies, finely chopped
1 small Onion, chopped
Mustard oil 2 tbsp
Salt as needed
A few fresh coriander leaves, chopped

Method:

Soak poppy seeds in warm water for 20 minutes. Later transfer it to a sieve and wash it properly under tap water to remove any residue. Now for grinding I rely on 'Sheel-Nora' or grinding stone that can be found in Bengali kitchens, as it takes very less water to make a paste and you can stop grinding when you get your kind of texture. Grind the poppy seeds with very little water along with salt. Keep grinding till the paste becomes velvety smooth. Do the test by pressing a little amount of paste between your thumb and index finger, if it feels grainy then continue grinding. Scrape the paste neatly from the Shee-Nora / Silbatta to a bowl. Add mustard oil, chopped onions, green chilies and coriander leaves. Mix well and serve with steamed hot rice. 


read more.. "Kancha Posto Bata | Raw Poppy Seeds Paste"

Sunday, September 23, 2018

Bhapa Shorshe Ilish | Steamed Hilsa In Mustard Sauce


Bhapa Shorshe Ilish Recipe-
Ilish Bhape or Bhapa Shorshe Ilish is the quintessential Bong fish preparation. Come Mansoon and Bengalis will start making a bee line in the fish market to fetch out the best ilish from the fresh catch. Hilsa or Ilish undoubtedly stands tall above all other fish varieties and the heavier it is, the tastier it is. Fish is the staple diet of Bengalis and we make plenty of dishes with Ilish.

 The excess demand in and around the world has made Ilish /hilsa staring at the danger of extinction so we should save our pride so that our next generation too can enjoy the heavenly dishes from Ilish.
'Bhapa' in Bengla means 'steamed', the procedure is quite simple actually, all you need is an air tight steel tiffin box in which after adding all the ingredients with the Hero of the dish (be it Fish or Vegetable), the food is cooked in its own steam. And 'Shorse' means mustard sauce, now black mustard seeds is more pungent than yellow variety so if you want more pungent smell and flavour you can take 2 tbsp black mustard seeds instead of 1 tbsp in the given recipe. This Bhapa Shorshe Ilish preparation is best enjoyed with steamed rice. So let's get started! 
Do check my Ilish Pulao recipe and Ilish Paturi recipe too.

Ingredients:
4-5 pieces of Hilsa / Ilish 
1 tsp Black mustard seeds
1 tsp Yellow mustard seeds
2 tbsp curd (*Beat the curd thoroughly)
2 tbsp grated fresh Coconut
4-5 Green chilies (slitted)
1/2 tsp Turmeric powder
1 tsp Salt
1/2 tsp Sugar
1/4 tsp Kashmiri red chilli powder
2 tbsp Mustard oil

Method:
First step is to season the fish pieces with a little bit of salt and turmeric. Keep aside.
Soak mustard seeds in water for 2 hours. In Bengali households we have Shil-Noda (Sil-Batta) which is used for grinding and making paste of different spices. We can achieve the same result with a mixi- grinder. Grind mustard seeds with a pinch of salt and 2 green chilies. Here I would point out the importance of adding salt while making the paste of mustard seeds, it reduces the bitterness to great extent. So don't skip adding salt and green chillies while grinding mustard seeds. Now add the grated coconut into the jar and make a smooth paste. 

Take a steel tiffin box and add beaten curd, slit green chillies, kashmiri red chilli powder, sugar, place the fish pieces and add the above paste. Coat the fish uniformly with the paste, add salt and a generous dose of mustard oil. Close the lid of the steel box. 


Take a thick bottom pan / kadhai and pour little water and place a separator. Carefully place the tiffin box in a way that water should not enter inside the tiffin box (check again that only half portion of the tiffin box is immersed into the water). Cook for 10 minutes on medium flame. Once done, take out the tiffin box out of the pan and open the lid. Serve hot with piping hot steamed rice and enjoy your meal.





read more.. "Bhapa Shorshe Ilish | Steamed Hilsa In Mustard Sauce"

Tuesday, September 4, 2018

Samba Broken Wheat Halwa |Navratri Recipe | Dalia Ka Halwa



Wheat Halwa | Dalia Ka Halwa | Sweet Dalia | Gehun Ka Halwa is a very healthy and sweet dessert to make.This Dalia Sheera or cracked Wheat Halwa recipe is super healthy and healthy breakfast recipe for kids or toddlers. Broken Wheat Halwa is also offered as Prasad to the deity during festivals. To make it healthy and tastier, I have used Nolen Gur here (you can use jaggery if not available). The taste is heavenly if I may say so. One of the key point is to roast the wheat in ghee which gives the halwa nice brown colour and intense aroma. I love adding dried black currants in my wheat halwa as these are power house of nutrients, excellent source of antioxidants, fiber and iron.

Few other Halwa recipes on my blog - Gajar Ka Halwa , Bread Halwa , Semolina Halwa or Sooji Ka Halwa




Ingredients:
1 cup Broken Wheat (I use fine grain variety)
1 cup Nolen Gur or you can use Palm Jaggery (diluted with 1cup of water)
2 cups of Water
1 inch Cinnamon 
2 tbsp chopped Cashew  
1 tbsp Dried Black Currants 
7-8 Pistachios , roughly chopped
Cardamom powder 1 tsp
2 tbsp Ghee +1 tsp ghee for frying the dry fruits


Method:
First we need to melt the jaggery or nolen gur with a cup of water. Heat and bring to boil, keep stirring till jaggery dissolves completely. Turn off the flame and keep aside. Once the mixture is at room temperature, filter the nolen gur -water or jaggery water using a strainer and keep aside. 

Take a thick bottomed pan with a tbsp of ghee, add cinnamon and roast broken wheat until it leaves nice aroma (2-3 minutes roughly) . Add 2 cups of water and stir well with dalia. Cover with a lid and cook till the dalia is half cooked. Also you will see the grains after cooking time have become little bigger in size. Now add filtered nolen gur-water / jaggery water to the dalia and add cardamom powder to it. Stir well. Cook it further until the water is absorbed in daila (6-7 minutes) . Keep stirring in between and add the remaining ghee little by little. 
In a tadka pan ghee fry the dry fruits and add to the halwa. By now the halwa will form a whole mass and won't stick to the pan. Turn off the flame and delicious wheat halwa is ready to serve.




Notes:

  • You may replace sugar with jaggery here but then the color of halwa will not be dark as seen in the picture. 
  • You may have to add more water depending on the variety of the dalia. I use small grain dalia which relatively absorbs less water than coarse grain dalia.
  • The thin brown wheat variety gives a darker and smooth texture. 
  • If you are pressed for time then pressure cooker saves time while making this halwa. Pressure cook the broken wheat with double amount of water and cook until 2 whistles. Rest of the procedure is same. 



Hope you make this simple yet healthy sweet halwa for the coming Navratri and hope you like it as much as we do. 
If you have any queries or you have made this recipe, would love to hear it your feedback. Do write to me at hamareerasoi.deepa@gmail.com  to share the picture of the dish that you tried.
We are on instagram too - follow me here  / @hamareerasoi 
read more.. "Samba Broken Wheat Halwa |Navratri Recipe | Dalia Ka Halwa"

Wednesday, June 6, 2018

Taal Shash er Shorbot |Ice Apple Smoothie | Nungu Milkshake


Taal Shash / Ice Apple / Nungu Smoothie: Taal Shash (in Bangla) or jelly like sweet sap kernel of the Palmyra are hot favorites. Loaded cartful of these summer coolants are found being sold at every nook and corner of our city. Though I fondly remember having it from the trees at my grandma's backyard, Kolkata. It has many names Toddy Palm Fruit / Sugar Palm/ Tala Saja in Odiya/ Taati Munjalu in Andhra, Tadgole in Marathi, Taale Ningu in Kannada, Taal Shash in Bengal, With the abundance of Taal Shash in Chennai, we are fortunate enough to have it so often either as a fruit or as refreshing drink. Today's recipe is a very simple drink  made with Ice Apple, milk, sugar and few pistachios. Palm fruit has tons of health benefits hence it is widely consumed during summers.


Ingredients:
4 Palm Kernels
2 cups cold Milk
2 tsp Sugar
2 tsp Rose water
Pinch of Roasted Cumin Powder
2-3 Sprigs of mint leaves
Few ice cubes
Chopped pistachios 

Method:
Peel the brownish skin from the palm kernels and cut into small pieces. Add milk, taal shash, rose water, sugar and few ice cubes in a blender and blend till you get a smooth consistency. Adjust the sugar quantity according to your taste. Pour the liquid in tall glasses and garnish with a small pinch of roasted cumin powder. You may add pudina on top and serve chilled. 



Notes:

  • While buying Taal shash / Nungu, ask for tender and soft ones. 
  • You may add small chunks of ice apple while serving the drink for extra bites in between.




read more.. "Taal Shash er Shorbot |Ice Apple Smoothie | Nungu Milkshake"

Wednesday, May 9, 2018

Pomelo Juice | বাতাবি লেবু রস



How To Make Pomelo Juice: Pomelo is the biggest  fruit in the citrus family. Perfect combination of sweet orange and mild grapefruit, Pomelo is rich in Vitamin B and C. It has a very thick green rind while the edible pulp inside is white, red and pink, depending on the variety. Being the largest citrus fruit, Pomelo is big in appearance and inside the juice sacs of the segments are bigger. In WestBengal 'Pomelo' is called Batabilebu or Jambura and we make delicious chaat (Jambura Makha) with fresh pink arils of the fruit with black salt, mustard oil, pepper, sugar and chopped green chilies. Ummm nom nom...Jambura makha is a delicacy among Bengalis that's why the mere mention here has bring back flood of memories.


The health benefits of Pomelo are innumerable. Excellent for Urinary Tract Infection, boosts immune system, aids in weight loss, anti -aging, treats cold and cough and maintains normal blood pressure levels. So if you have not tried this amazing source of Vitamin C, go for it right away! After all how could you ignore the benefits and astounding health boosts Pomelo offers?

Ingredients:
1 big Pomelo (Batabi Lebu)
4 tsp Honey or you can use sugar
1/2 cold water
Ice cubes as required
A pinch of black salt

Method:
Cut the pomelo into 4 equal sections and remove the thick rind to avoid the bitterness. While it takes little time to peel the membrane from around the segments but it is worth it. Remove the fairly large seeds. Put everything in the blender and TaDa!
Enjoy the traditional refreshing drink in a healthy way!

read more.. "Pomelo Juice | বাতাবি লেবু রস"

Saturday, March 17, 2018

Rice Fiesta From McDonald With A Taste Of Chennai



"Think Global, Act  Local", I thought of this well known proverb when I was asked to taste and share my opinion about two newly introduced meal from McDonald's. This is called as Rice Fiesta which was introduced in Chennai on 25th January to attract to the traditional population who would love to visit McDonalds for it's youthful buzz and at the same time seek out traditional taste in the restaurant.

Now turning my attention towards two distinctly different looking bowls of Rice Fiesta. First about  the Cheese and Veggies Rice. Once you open the lid you are greeted with a layer of thick cheese sprinkled with a generous amount of vegetables like peas,carrot, American corn and Zucchini along with herbs. Just below this layer there is steamed basmati rice. There is also an instruction on the bowl that asks you to mix all the contents to enjoy the full taste of the Cheese and veggies Rice bowl. If anyone likes cheese and is of the less spicy type he or she would love the taste of it.


The next variety is more spicy thanks to the addition of  hot tomato gravy mixed with peas, carrot, chickpeas and kidney beans. This  Beans and Gravy Rice should attract the patrons who like to have gravy rice tastes same as their home kitchen. It was little spicy for my tastebud though.

Both the above meals could be converted to non veg ones by having chunks of crispy and spicy chicken added with them.

As far as my opinion goes both the rice bowls are something new for Chennai which is predominately a rice eating city. So kudos to McDonalds team to cater to this vast majority of the people. The taste of both the bowls are good and even children who are mostly burger eaters could also add these bowls in their menu so that they could enjoy the International taste of burgers along with traditional rice meals.
Pinch on Pocket: Affordably priced at Rs.119 (veg), Rs.139(non-veg)
read more.. "Rice Fiesta From McDonald With A Taste Of Chennai"

Tuesday, February 27, 2018

Mint Chutney For Tandoori & Kebabs | How To Make Pudina Chutney



Pudina Dahi Chutney or Mint Yogurt Dip for Kebabs is something which is hard to miss if you are visiting any Indian restaurant. Any Tandoori item is served with this Pudina Dahi Chutney, be it Paneer Tikka /Chicken Roast/ Fish Tikka to name a few. Talking about this Pudina Chutney think of all the goodness it has in form of mint, yogurt, lemon and coriander leaves a burst of flavours in your mouth. Mint and coriander when gets added with yogurt gives a splendid flavourful dip. The abundance of Mint or Pudina in the market  at anytime of the year makes it a very popular dip. Mint also has a very strong and refreshing aroma not to mention how good it is for digestion. Moving onto today's Mint Yogurt dip which I have served with Tandoori Prawn. I have another version of Pudina chutney but with Coconut, you may can check the recipe here


Ingredients:

1 cup fresh Mint leaves
1/4 cup Coriander leaves
1/2 cup Yogurt
4-5 Garlic cloves
1 tbsp Lemon juice
2-3 Green chilies (adjust according to your spice level)
1/2 tsp roasted Cumin seeds
Salt as per taste

Method:
Cut off the roots of coriander, pudina and rinse all the greens. Blend all the above ingredients except yogurt and salt. Grind for 30 seconds and open the lid to stir well. Add the yogurt and salt to get nice consistency of chutney. Generally it doesn't need water as yogurt fills the need so add water accordingly. Grind until all blends well into a smooth paste. Shift the chutney into an air tight container. Keep in the refrigerator and serve chilled. Serve this as an appetizing accompaniment with Tandoor dishes.

Notes:

  • Don't skip lemon juice in this chutney if you want to retain the green color of it.
  • Don't forget to discard the stalks of mint while cleaning.
  • Adjust chilli as per your spice level.







read more.. "Mint Chutney For Tandoori & Kebabs | How To Make Pudina Chutney"

Monday, February 5, 2018

Kesar Pulao Recipe| How To Make Kesar Pulao | Saffron Rice

Saffron Rice

Saffron Rice Recipe or Kesar Rice Recipe is made in many parts of the world because of it's simplicity yet aromatic nature. Kesar or Saffron imparts a yellowish tinge and adds a wonderful flavour. Easy to make, Saffron Rice can be made in very little time. I had made it in my Rice Cooker as I wanted to serve it warm to my guests. Rice cooker lets the food warm in the container after cooking is done. This recipe was made on gas stove. You can also find more Rice recipes like Ilish Pulao, Mumbai Style Tawa Pulao, Bengali Special Mishti Pulao, Paneer Pulao, Corn Veg Pulao or Peas Pulao Without Onion- Garlic


Ingredients:
1 cup long grain Basmati Rice
1/4 tsp Saffron (Kesar) soaked in 1 cup of warm milk
2 tbsp pure Ghee
1/4 tsp turmeric powder
2 tbsp mixed Dry Fruits chopped (Almonds, Pista, Cashews)
1 inch Cinnamon
1 strand of Mace
4 Cloves
Salt to taste

Method:
Take saffron in a small bowl and crush the saffron threads with a back of spoon or in ceramic mortar mash the threads so that a thick paste if formed. Now soak the saffron paste in 1 cup of warm water and keep aside.


Wash the basmati rice thoroughly with water and drain out excess water. Let it soak for 20 minutes.
Heat a heavy pan with well fitting lid on medium heat. Add ghee and throw in mace, cloves and cinnamon, stir for a minute. Now in the same pan add rice and salt, mix it well till rice is nicely coated with spices. Add saffron soaked milk, cover the pan and cook it for 10 minutes or until the rice is done. Sprinkle the chopped nuts over rice and fluff with fork. Serve this with your choice of gravy.


read more.. "Kesar Pulao Recipe| How To Make Kesar Pulao | Saffron Rice"