MOCHA CHINGRIR KOFTA CURRY (BANANA BLOSSOM AND SHRIMP DUMPLINGS IN SPICY GRAVY)

'Mocha' or banana blossom is one of a complex Bengali cooking dishes which brings out a flavour of rural Bengal. Fresh rains of earth, drooling paddy field and the green ponds; a true smell of a Bengali life is now coming in mind. 'Mocha Ghonto' or stirfried banana flower is a common dish in each and every Bengali household. But this recipe I came to know from my great Grand Ma, she cooked this dish very efficiently and still today it is memorable to all of us, the very traditional and exceptional dish of kofta curry made with banana blossom and shrimp. A mouth watery, very delectable dish from my Grand Ma's kitchen is here for you..............

INGREDIENTS:

FOR 15 KOFTAS:
1 Medium Banana Blossom (mocha)
300 gm Small Sized Shrimp
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
4 tbsp Gram Flour (besan)
1/2 tsp Garam Masala
2 tbsp Corn Flour
Salt to taste
2 tbsp Oil + Oil for frying

FOR GRAVY:
1/2" Cinnamon, 2 cloves, 2 Green Cardamom (for tempering)
1 Large Onion (paste)
1 Large Tomato (pureed)
2 tbsp Beaten Yogurt / Curd
1 tsp Poppy Seeds
4-5 nos Cashewnuts
2 Green Chilli
1/4 tsp Turmeric Powder
1/2 tbsp Red Chilli Powder
1/2 tbsp Coriander Powder
1/2 tsp Garam Masala
1/2 tbsp Sugar (for flavour)
1 tsp Clarified Butter (ghee)
1 tbsp Finely Chopped Coriander Leaves / Cilantro (optional)
3 tbsp Oil
Salt to taste

METHOD:

TO MAKE KOFTAS:
First of all, clean banana blossom and chop it finely. Set it aside.

Pressure cook banana blossom with very little oil and turmeric powder and cook till 2 whistles. let is cool down naturally. Squeeze out as much water as possible and keep it aside.

De shell and devein shrimp.

Take shrimps in a grinder and give a quick pulse to crush them.

In a pan heat 2 tbsp oil. Add ginger and garlic paste in it, saute till raw smell disapprears. Add crushed shrimp in it. Fry for 2 minutes (will see shrimp are crumbled). Now add coriander powder, red chilli powder, turmeric powder and garam masala. Fry nicely.

Add boiled banana blossom and salt in it. Fold nicely and fry for 3-4 minutes till everything incorporated very well. Switch off heat now. 

Add gram flour in it and mix well.

In a bowl, mix corn flour with 1/2 Cup water to make a smooth batter. Keep it aside.

Make into small balls, dip balls in corn flour batter and deep fry in oil till golden.

When done, remove from oil and drain on paper towel. Koftas are ready now.

TO MAKE GRAVY:
Grind poppy seeds, cashewnuts and green chillies to make a smooth paste. Set it aside.

Heat 3 tbsp oil in a kadai. Temper with cinnamon, cardamon and cloves. Saute for few seconds, till spices turn into light brown. Add onion paste in it.

Saute for 3-4 minutes on medium heat, till onion turns into golden. Add tomato puree in it. Fry till oil comes out from it.

Add coriander powder, red chilli powder, turmeric powder, garam masala and sugar. Fry for a minute.

Mix cashewnut and poppy seeds paste and fold nicely for 2 minutes.

Pour curd in it, mix thoroughly. Add 1 cup warm water and salt in it. Cook for another 5 minutes on medium heat.

Add coriander leaves and clarified butter. Remove from heat now.

Arrange koftas on a tray or bowl, pour this delicious gravy on it. Delectable kofta curry is ready to serve with plain rice or pulao.

NOTE: If you want to add potato in gravy, can add potato also. For that fried potato cubes before and add it at the time of adding water in it.

If you are in hurry to make koftas, then you may mix boiled banana flower, shrimp, spices, salt and gram flour all together and mix it well by using hand. Make koftas with it. But if we saute everything in little oil, then the raw smell of shrimp goes away and koftas will be more tasty and flavourful.

I used corn flour batter to dip koftas before frying, thats why koftas will be more crispy, crunchy and tasty.
Except gravy, this kofta is a very incredible snack. You may serve it as a starter or side of a main course.
Sending to:  Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event

GRILLED MURGH TANGRI KABAB

Hi My Dear Friends,

It's amazing how fast a year can fly; today is the first blogging anniversary of  "Sanoli's Kitchen". Before 1 year ago, I started blogging named "Sanoli's Kitchen". I thought a blog would be an efficient way to store several recipes with theirs pictures, which I can share with my friends and other family members. When I started this food blog a year ago, my intention was to post daily, but I ended up with just 220 posts, still I am really happy with that. Today also I am a learner only, I wish to learn more and more. During this 1 year, I have visited many many food blogs with wonderful amazing new recipes to try, I felt I have been invitied so many lovely kitchens of my new dear friends whom I have met.

Tons of thanks to my subscribers, regular readers, co-blogger friends for in timing of visiting and reading my space, cooking your way through some of my favourite recipes and leaving your valuable feed back along the way. Your appreciation motivates me to further progress and improve 'Sanoli's Kitchen'.

So friends, celebrating this first anniversary with yummilicious "Murgh Tangri Kabab", a very delicious grilled chicken dish. If you try it once, trust me, it will be your next party menu surely. It has a different taste than other chicken dishes, an irresistible chicken recipe as starter of meal. Tangri kababs are nothing but grilled chicken legs along with thighs. Luciously juicy and tender on the inside, where as they are coated with a scumptious flavourful marinade from the outside.

INGREDIENTS:
4 Chicken Legs (with thigh)
1/2 tbsp White Pepper Powder
1/2 tbsp Black Pepper Powder
1 tsp Ginger Paste
1 tsp Garlic Paste
150 gm Hanged Plain Yogurt (Curd)
1 tsp Garam Masala Powder
1/3 tsp Saffron Strands
2-3 tbsps Olive Oil
2 tsps Lemon Juice
1/4 tsp Chaat Masala
Salt to taste

METHOD:
Wash the chicken pieces and make it pat dry.

Now make deep cuts on the thicker flesh of the chicken pieces upto the bone part with the tip of your knife. Make sure the marination will enter inside the chicken pieces.

In a large bowl, mix all ingredients (except saffron) nicely. 

Marinate chicken pieces in that mixture and refrigerate for atleast two hours. (I refrigerated the marinated chicken for overnight)

Take out the marinated chicken from refrigerator, sprinkle with the strands of saffron.

Preheat oven to 200 C for 10 minutes. Arrange chicken pieces on the grilled rack, sprinkle little olive oil on the top of the chicken. Now grill for 25 minutes. Turn the other side of chicken legs in between (after 15 minutes). Switch off the oven. Keep it as it is inside the oven for another 5-7 minutes.

Take out from oven. Sprinkle little lemon juice and chaat masala on the top.

Serve immediately by garnishing green salad, onion rings and lemon wedges. Enjoy!!! 

If you really like this recipe, please don't forget to send me your feedbacks...
Sending to: Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event

CHEESY GREEN BEANS

This type of green beans are cheesy, garlic flavored and a fabulous dish, is easy and great side for any meal. It is simple and delicious, a kid's friendly recipe. It can be serve in any  party or made for any lazy day. You may use sherry or vinegar as a dressing, but I love to prepare it in a very easy way. Taste it, it would be awesome!

INGREDIENTS:

2 Medium Sized Tomatoes

4 OZ / 125 gm Green Beans

1 tsp Minced Garlic

2 Cheese Cubes (grated)

1 tbsp Chopped Cilantro / Coriander Leaves

½ tsp Sugar

Black Pepper Powder (as per taste)

Salt to taste

1 tbsp Butter

METHOD:

Wash and cut green beans in 2” pieces.  Set it aside.

Boil green beans with whole tomatoes for 5 minutes on medium heat. Drain water completely. Remove skins of tomatoes and keep those aside.

Heat butter in a non-stick pan. Add minced garlic, sauté for 30 seconds and followed by adding green beans in it. Saute for 3-4 minutes on high heat. Remove from heat.

Cut each in 4 slices, lengthwise.  Arrange tomatoes in a greased tray.  spread all green beans evenly on the sliced tomatoes.

Sprinkle sugar, pepper powder, salt, grated cheese and cilantro on the top. 

Preheat oven to 200 C/400 F. Bake beans and tomato mixture for 10 minutes. Remove it from the oven and serve . It is a great combo with garlic bread and/or pair well with grilled steak or chicken.

SERVES: 2

Recipe Source: 'Moner Moton Ranna' (ABP Publication) 

Sending to: Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event

GOALONDO CHICKEN CURRY / STEAMER CURRY

Goalondo Chicken curry / Steamer curry or boatmen style chicken curry is a very special dish made with fresh chicken and basic spices. This chicken curry used to be made by the muslim boatmen on these river routes. Ofcourse, there were very limited resourses to make the chicken curry in boat or steamer. So this chicken curry usually made with fresh basic un-ground spices.

(Picture of Goalondo Ghat in undivided Bengal) Photo Courtesy: Google

Here is a brief on the importance of 'Goalundo Ghat' in earlier years: "If one goes from Calcutta to Dacca the rail journey is broken at Goalundo and from there to Narayanganj is continued by steamer. The night mail from Calcutta deposits one at Goalundo in the early hours of the morning. It is situated at the junction of the Padma (branch of the Ganges) and the Brahmaputra. Daily services of steamers connect it with the railway systems at Narayanganj and chandpur, and with the steamer services to Madaripur, Baisal, Sylhet and Cachar.(from wikipedia)

INGREDIENTS:

500 gm Chicken, Cut into Medium Sized Pieces
1 Cup Chopped Onion
2 tsp Minced Ginger
1&1/2 tsp Minced Garlic
5-6 Chopped Green Chilies (according to taste)
3/4 tsp Turmeric Powder
4 tbsp or 1/4 Cup Mustard Oil
Salt to taste

METHOD:

Clean and wash the chicken nicely, drain water completely and make it pat dry.
In a wok or frying pan, combine chicken, ginger, garlic, onion and turmeric powder. Mix well. Set it aside for atleast an hour.
Add oil and stir over medium heat for 5 minutes.
Now add green chilies and salt in it. Cover and cook about 30 minutes on medium heat or till the chicken is tender. Stir occassionally. Turn off heat now.
Serve Goalondo chicken curry with warm steamed rice.

TIPS: Ginger, green chilies and garlic need to be fresh to get the                exact flavor of spices.

          No water is used in this recipe.
          Except Mustard oil, no other cooking oil is to be used for 
          getting the   authentic taste.

Sending to: Cook with Comfort ~Blog Anniversary Event, Favorite Recipes: Christmas Recipes 2013,  Lets Cook for Christmas, Holiday Recipes ~ 3rd Blog Anniversary Event

GOOD FOOD MASTERCLASS AT ITC SONAR, KOLKATA

It was really my pleasure that I was invited to attend a wonderful event Good Food Master Class at ITC Sonar held on 13th of December, 2013. Chef Sunayan Pramanik begun the class with a Middle East recipe 'Winter Green Pea Hummus With Gobindo Bhog Tortillas'. You may guess from its name itself how amazing fusion food it is. Mediterranean food 'Hummus' which was made with fresh Winter green peas (which is abundantly available in Winter), olive oil, lemon juice and tahini; whereas, Mexican Tortillas was infused with Bengali's gobindo bhog rice flour and maize flour. Both dishes were served with 'Cucumber Labneh'  - a delightful plate but not that much satisfied my taste buds.

Chef Sunayan presented his next recipe which was followed by French cooking method which he made with 'Bay of Bengal Betki In White Wine and Asparagus Topped With Gondhoraj Lime Foam'. 'Gondhoraj Lemon' is a special type aromatic juicy lemon, which is very popular and commonly used in Bengali households. In this recipe, Betki fillet was marinated in white wine, gandharaj lemon juice, crushed pepper, basil, cilantro, olive oil and seasoning; cooked in fish stock Personally, I like asparagus. So, while poached Betki topped with boiled asparagus and gondhoraj lemon foam presented infront of us, couldn't take off my eyes from the palate and it tasted great. The recipe is given below:

POACHED BAY OF BENGAL BEKTI IN WHITE WINE AND ASPARAGUS TOPPED WITH GONDHORAJ LIME FOAM

INGREDIENTS:

TO MAKE POACHED BAY OF BENGAL BEKTI:

300 gm Betki Fillets
100 ml White Wine
1 Lemon, juiced (preferably Gondhoraj Lime)
2 tsp Salt
500 ml Fish Stock
100 gm Asparagus
2 Basil Leaves
Crushed Pepper to taste
1 tbsp Roughly Chopped Cilantro
2 tbsp Olive Oil

TO MAKE GONDHORAJ LIME FOAM:

1 Gondhoraj Lime, juiced
50 ml Cream
20 ml Olive Oil
Salt to taste

METHOD:

Marinate the betki fillet in white wine, salt and lemon juice for a few minutes.

Warm some of the fish stock in a pan and add the marinated fillets along with the marinade and remaining white wine. Poach the fillets till soft, but cooked.

Remove the fish and keep aside.
Cook asparagus and basil leaves in the poaching liquid for around 5 minutes.

Place the asparagus on a plate and the betki fillet on the top of it. Pour the residue juice on the fish.

Fill a can with the cream, gondhoraj lime juice, salt and olive oil. Infuse nitrogen and spray the froth over the fillet in the form of a carnation.

Chef Sunayan also described very nicely how to make fish stock in home. In ice or ice-water, mix fish bones and simmer it for long time. He suggested us never letting it to a boil, just adjust temperature below boiling point and letting the bones to release their flavor to infuse into the stock and might store it in refrigerator for a couple of days. Chef added, Tilapia fillet also a very good option for them, who are not easilly getting betki fillet.

Next, Bakery and confectionery, Chef Harpawan Singh Kapoor for two yummilicious dessert on Master Class menu. It was really very interesting lesson which he shown us. The first dish was 'Chennar Tiramisu Nostrano'. We never thought before about Tiramisu without Italian mascarpone cheese. Mascarpone made from cream, coagulated by the addition of citric acid or acetic acid. Chef Harpawan explained us how one could made mascarpone cheese with home made 'Chenna' or paneer. It was a wonderful combo of chenna tiramisu, meringue and coffee liquor. It was absolutely toothsome dessert. Sprinkled cocoa powder, grated chocolate and tiny Amaretti cookies. It was just awesome and luscious. The recipe is given below:

CHENNAR TIRAMISU NOSTRANO

INGREDIENTS:

THE CHENNA TIRAMISU:

500 gm Chenna / Fresh Paneer
50 ml Fresh Orange Juice
1 tsp Vanilla Essence
5 or 100 gm Egg Yolks
250 gm Whipped Cream
30 ml Marsala
250 gm Vanilla Sponge Cake
1 tsp Custard Powder

THE MERINGUE:

5 or 150 gm Egg Whites
100 gm Sugar

THE COFFEE LIQUOR MIX:

20 gm Coffee Powder
500 ml Water
100 gm Sugar
20 ml Marsala

METHOD:

For the tiramisu, mix the chenna, orange juice, custard powder and vanilla essence in a mixing bowl, till the mixture becomes smooth and fluffy.
Add the egg yolks to the mixture and blend it. Refrigerate the mixture.
To make maringue, take another mixing bowl and wipe it clean so that there are no water droplets in it. Add the egg whites and start whisking. Slowly add the sugar and continue whisking till it forms soft peaks.
Take the chenna mixture out of the fridge and fold in the whipped cream. Slowly add the meringue using a cut and fold motion. Keep this mixture back in the fridge.
To make coffee liquor mix bring the coffee powder, water and sugar to a boil. Remove it from heat and the Marsala. Chill the mixture in the refrigerator.
Cut 3 roundels of the vanilla sponge cake as per the diameter of a glass you will serve it in, and soak them in the coffee liquor mix.
Pipe the tiramisu mixture into a glass till it fills 1/3rd of the glass. Cover it with a soaked roundel and pipe some more tiramisu mixture on top of it to fill 3/4th of the glass. Repeat the process and top the last roundel with the tiramisu mixture till the brim of the glass.
Serve chilled, garnished with either cocoa powder or grated chocolate.

The next dessert presented by Chef Harpawan was my personal favorite and lipsmacking good 'Crepe Suzette with Nolen Gur'. Crepe Suzette is a French dessert consisting of a crepe with beurre suzette, a sauce of brown sugar and butter, tangerine or orange juice, zest and grand marnier or orange curacao liqueur on top, serve flambe (from wiki). At the place of liqueur he used Bengal's famous 'Nolen Gur' (a typical type of lequid palm jagerry). He did full justice with this dish. It was really a delicate and delicious dessert, gur gave a nice dark colour to the sauce, truely a succulent dessert. 

CREPE SUZETTE WITH NOLEN GUR

INGREDIENTS:

THE CREPES / PANCAKES

200 gm Refined Flour
500 ml Milk
125 gm Sugar (powdered/icing sugar)
100 gm Unsalted Butter (melted) + a Little Extra for greasing the pan
1/2 tsp Vanilla Essence
3 Eggs
Vanilla Ice Cream to serve

THE SUZETTE SAUCE

250 gm Brown Sugar
100 gm Unsalted Butter
500 ml Fresh Orange Juice
50 gm Marmalade
100 ml Nalen Gur

METHOD:

To make the crepes, mix the refined flour, milk, sugar, melted butter, vanilla essence and the eggs. Mix till it forms a smooth batter.

Strain the batter through a sieve to remove the lumps. Keep the batter aside and let it rest for 10 minutes.

Heat a non-stick pan over medium heat the bottom of the pan is coated evenly.

Once the crepe turns golden brown, turn it over. Cook for about 30 seconds till the other side also turns golden. Keep aside on butter paper.

To make the sauce, caramelize the brown sugar in a pan. Add the unsalted butter, fresh orange juice, marmalade and nolen gur. Simmer the sauce for around 5-8 minutes.

Add the crepes to the pan and let them absorb the sauce.
Serve the crepes hot with a scoop of vanilla ice cream.

Chef Sunayan Pramanik (L), Chef Mayank (M), Chef Harpawan Singh Kapoor (R)

Disclaimer: Sanoli Ghosh was invited to attend the Good Food Masterclass at ITC Sonar by ITC hotels.