RASS BORA - AN EASTERN INDIAN DELICACY

'Makar Sankranti' is one of the auspicious occassion for all Hindus and celebrating all parts of India. So today I celebrated this Sankranti with delightful 'RASS BORA'.

In Bengal, every year a big mela 'Ganga Sagar Mela' held in Ganga Sagar and 'Pithe Puli' (sweet-savory dumplings) made in every house. All members of the family eating these pithe puli by sitting together. Rass bora is easy to make and very delicious dessert which is flavored with date jaggery. So, enjoy this Makar Sankranti with this highly seasoned flovory sweet dish.

INGREDIENTS:
1 Cup Black Gram Lentils - skinless (urad dal)
1 tsp Fennel seeds (crushed)
1/2 tsp freshly gounded Black Pepper
2-3 Cardamoms (crushed)
1 Bay Leaf

Date Molasses

400 gm Date Molasses
2&1/2 Cup Water
1/2 tsp Salt
Oil for Frying

METHOD:
Soak urad dal overnight. Drain water from it.

Grind urad dal with minimum water to make a smooth paste. Set it aside.

Heat molasses with water. Add cardamoms and bay leaf in it.

Boil and simmer for 10-15 minutes. Now syrup is ready. Remove from heat.

Add salt, crushed fennel seeds and black pepper into the batter of urad dal. Beat nicely.

Heat enough oil in a wok. Oil must be steaming hot.

Slowly drop few small vadas in it.

Fry till both sides turn golden brown. Remove from oil.

Add the vadas in warm syrup.

Follow the same process for the rest of the vadas.

Keep it as it is for 4-6 hours, so that all vadas will absorb syrup nicely. Syrup thickens when cooled, so don't boil it again.

Serve as a yummy dessert. Enjoy!!!

Linking to: Cook Like a Celebrity Chef - 3

Linking to: Makar Sankranti 

Linking to: Favorite Recipes Event: Lentil/ Legume/Beans recipes

PRAWN CHA-CHADI

It is a day to day Bengali prawn curry in simple way. Last week I saw this delectable Bengali dish at COOKING AND RECIPES and decided to cook it like Ushnish da. I think everyone who is related with cooking blogosphere (Indian) is surely known about Ushnish Ghosh. He cooks everyday wonderful recipes in his Delhi kitchen for our 'BOUDI' (his wife). He is not only a great chef, but he has extreme knowledge regarding any food matter. I admire his enthuism and passion for cooking. So, today I dedicate my easy and simple but toothsome prawn recipe to USHNISH DA. I made little variation in this recipe, though I can't have much spicy, so I added spice less. If you like, may add more green chilli and red chilli powder. Adding coriander leaves in it, is my choice, and it added more flavor and aroma to this luscious dish. 

INGREDIENTS:
0.5 lb / 200 gm dressed and cleaned shrimps
1 Large Potato
1 Medium Onion
1 tsp Turmeric powder
1/2 tsp Red Chilli powder (according to taste)
1 tsp Kashmiri Chilli powder
2-3 Green Chillies (optional, if like enough hot)
3-4 tbsps Mustard Oil
1 tsp fresh Lemon juice
1 tbsp chopped Coriander Leaves
Salt to taste

FOR TEMPERING:
1/3 tsp Nigella seeds (kalonji)
5-6 freshly crushed black peppercorns
3 Green Chillies, cut in slits

METHOD:
Marinate shrimps with salt and 1/2 tsp turmeric powder. Cut potato in thin long pieces. Cut onion into thin slices. Keep aside.

Heat oil in a wok. Add all ingredients for tempering. Saute till green chilli changes its colour.

Following that add onions in it. Fry till the onion turns translucent.

Add sliced potato now and fry for 2 minutes.

Now add 1/2 tsp turmeric powder, red chilli powder and kashmiri chilli powder in it. Fry for another 2 minutes.

Add 3/4 cup water in it. Mix well. Cover and cook for 5 minutes on medium heat.

At this time add shrimps in it. Fold nicely. Cover and cook for another 3 minutes on high heat. Add green chillies now. The mixture almost dry within 3-4 minutes. Don't overcook, then shrimps will becoming chewy and and little hard.

Add Coriander leaves and lemon juice in it, fold nicely again. Remove from heat.

Serve immediately with piping hot steamed rice.

May prepare this luscious dish within 20 minutes only. Enjoy your lunch table with this toothsome Bengali delicacy. 

Sending to: Cook Like a Celebrity Chef

INSTANT BREAD UPMA

Bread Upma is a simple yet flavourful quick breakfast recipe, which can be made in minutes.

Recipe Source & Acknowledgement: www.sanjeevkapoor.com

INGREDIENTS:
8 slices White Bread (preferably 1/2 days old bread)
1 Potato (peeled & parboiled)
1 medium Onion (finely chopped)
10 Curry Leaves
2 tbsps finely chopped Coriander Leaves
1/4 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/4 tsp Asafoetida
1/4 tsp Turmeric powder
1/3 tsp Red Chilli powder (optional)
2 Green Chillies (finely chopped)
1/3 tsp minced Ginger
1 tsp Split White Lentil (Urad Dal)
1 tsp Bengal Gram Lentil (Chana Dal)
2 tsps Fresh Lemon Juice
Salt to taste
4 tbsps Oil

METHOD:
Break bread slices in small pieces with the crust by using your hand. Set aside.

Cut parboiled potato in small cubes and keep it aside.

Heat oil in a wok. Add mustard seeds and cumin seeds in it. Saute for 30-40 seconds, till mustard seed crackles and cumin changes its colour. Now add asafoetida white lentil, bengal gram lentil and curry leaves in it. Saute for another 30 seconds. A nice aroma comes out.

At this point, add onion, green chillies, minced ginger, red chilli powder and turmeric powder in it. Fry till onions turn golden.

Now add potato cubes. Mix well and fry for another 2 minues, followed by adding bread and salt in it. Mix nicely.

Keep stirring for another 3-4 minutes. Add coriander leaves and lemon juice in it. Fold well. Switch off the heat now.

Serve immediately as a breakfast palate or evening afterschool snack.

Tips: Wheat bread can be used for a healthier version
         Vegetables like green beans, peas or carrot may use in it.
         Potato can be skipped. May add tomato ketchup for making it more tasty.

Sending to: Cook Like a Celebrity Chef

PLAIN RAITA - A COOLING SIDE DISH

Always I love the protein rich thick yogurt, which offers very minimal calories. I have tried so many different varieties of raita. Here I added cucumber, onion, coriander leaves and mint leaves to make a plain raita. But you can add more to enrich the flavorand taste, as per your taste buds call for....

INGREDIENTS:
250 gm Curd / plain yogurt
2 Cucumbers (approx 200 gm )
2 tbsps finely chopped Onion
Handful of Coriander Leaves
2-3 Mint leaves chopped (preferably)
2-3 Green Chillies (finely chopped)
1/4 tsp roasted cumin seeds (powdered)
1/3 tsp black salt
1/4 tsp Chaat masala
Salt to taste

METHOD:

Whisk curd with salt, black salt and chaat masala. Keep it aside.

Wash and peel cucumbers. Chop cucumbers and coriander leaves finely. Set aside.

In a bowl, combine cucumber, coriander leaves, mint leaves, onion, green chillies with whisked curd. Mix thoroughly.

Garnish with roasted cumin powder.

Serve chill. It tastes specially good with stuffed parathas and biryani or pulao dish.

ROASTED EGGPLANT WITH TOMATO - BEGUN TOMATO PORA

We call it 'Begun', the bengali name of aubergine, eggplant or brinjal. As per me, it is king of vegetables. Here, I roasted or broiled eggplant, discarded peels and then mashed with a little twist. It came out truely delectable. 'Begun Pora' or roasted eggplant is a very common everyday bengali dish. My mother in law added roasted tomato in it and it becomes more flavorful and tasty then. So, this is how we prepare roasted eggplant in our home....

INGREDIENTS:
500 gm / 2 medium sized Eggplants (brinjals)
1 large / 100 gm Tomato 
1 Medium Onion
2-3 Raw Red Chillies
1 small bunch of Coriander Leaves
1 tsp + 1 tbsp Mustard Oil (preferably)
Salt to taste

METHOD:
Wash the eggplants and tomato and pat dry completely. 

Take the eggplants and cut slits into it with the tip of a knife. Rub tomato and eggplants with salt and 1 tsp of mustard oil. 

Put a eggplant on a chapatti roasted net on the direct gas flame rotate the eggplant after every couple of minutes. The skin will gradually dark and a nice smokey aroma comes out from the eggplant. 

When the skin completely charred, remove the eggplant from the flame and allow it to cool naturally. Follow the same process for rest of eggplant. 

Roast greased tomato following on a chapathi roasted net, flip time to time.

When outer skin is totally black, remove it from the flame and allow it to cool normally.( If you want to roast it in oven, preheat it in broil mode, then put eggplants inside the oven upper rack on a alluminium foil and roast it for 40-50 minutes.)

When every thing becoming cool, discard the skins of eggplant and  tomato now. Chop everything with knife.

Chop onion, coriander leaves and green chillies finely.Take a large bowl, combine roasted chopped eggplants, roasted tomato, onion, coriander leaves, green chillies, 1 tbsp mustard oil and salt in it. 

Mash everything nicely with a fork. 

Serve hot with steamed rice or warm chapattis and enjoy!!!