A recipe from Tagore house hold

POTATO &; PARWAL ( POINTED GOURD )CURRY

Ingredients :-

Four or five medium sized potatoes -quartered

Four or five Parwal (pointed gourd) – halved length wise.

A pinch of cumin seeds

A couple of bay leaves

Green chilly as required

A paste of coriander cumin and red chilly.

Procedure :-

 fry potato and parwal and set aside. Heat  ghee (rarefied butter) in a pan  and add cumin seeds, bay leaves, green chillies and coriander cumin and chilly paste. Add the fried vegetables to fry again adding salt and sugar. Fry for sometime adding splash of water intermittently. Add enough water to cook it thoroughly .

Yesterday I promised you a recipe from Tagore household with a touch of their own.  Here it is. –

  Mutton with 

 poppy seeds

Ingradients :-

Mutton

Onion paste

Ginger-garlic paste

Whole garam masala ( cardamom , cinnamon , cloves ,bay leaves, black pepper, nutmeg)

Poppy seeds paste,

Shah jeera ( caraway seeds) paste.

Procedure:-

Marinate the mutton with onion & ginger-garlic paste. Heat oil in a pan and add whole garam masala , shah jeera & poppy seeds paste. After stirring for some time add the mutton. Cook until the oil separates. Add little water and cook until the mutton becomes tender.

No single family influenced the Bengal  renaissance more than the Tagore family. They touched every aspect of Bengali life. The traditional Bengali cuisine also had their unique influence. Tomorrow I am going to  share with you one of the recipes they used to enjoy at their home.

                   Green Chicken

Ingredients:-                   

                                   chicken (1 kg)

                                   green chili -150gms (seeded & pureed)
                                   coriander leaves-75gms (pureed)
                                   ginger garlic paste-50gms
                                   onion (fried & pureed)-50gms
                                   cardamom (black)-2pcs
                                   cardamom (green)-4pcs
                                   bay leave
                                   cinnamon
                                   clove
                                                

                                                       Procedure

Put the garam masala (cardamom, cinnamon, bay leave, clove, black paper) in heated white oil .let it crackle ,then add chicken. Fry for some time. then add corriender leaves paste, green chilli paste, ginger garlick paste, onion paste one by one.Cook until oil comes out from the chicken. Taste best with chapathi or paratha.

I AM BACK

Hiii guys! I am back. Sorry for the long interval. I promise you at least one post everyday from now on. Tomorrow I am going to share a recipe of green chicken 

Nolengurer Puli

This post should have come long ago but due to some unavoidable circumstances it got delayed.In the last post i mentioned 'Poush perbon' (festival of poush) & the cuisine involved with the festival.Although the season is over (sorry for the delay) i am going to describe a recipe typical of that season.
The last time you learned to make 'vaja pitha'.Today you will learn the recipe of 'Puli' which is a kind of steamed dumpling dipped in thickened milk sweetened with sugar & 'nolen gur'.

Ingredients :- 

1. Powdered rice 
2. Milk 
3. Grated coconut
4. Milk solids
5. Molasses
6. Nolen gur-a kind of molasses derived from date palm sap.

Procedure:-

Make a dough mixing milk with the powdered rice.Mix grated coconut , little bit of milk solids & molasses on a heated pan to make the fillings as you did for 'Vaja pitha'.Make little  dumplings with the dough filling with the coconut mixture.Boil the milk in a pan with sugar for some time to thicken it.Add dumplings & cook for some time .Add nolengur at the end when the pan is out of oven.Stir to mix.

VAJA PITHA

The month of 'Poush' {December-January} is a great month of festivities for Bengalis.And no festival is complete without special dishes particularly made for that festival.What a cake is to Christmas,the 'Pitha' is to Poushmas i,e the month of Poush.There are many types of Pithas.Some are fried with or without sugar syrup,while some are steamed(Pulis) to be eaten with thickened milk scented with cardamom.Following is a simple recipe of 'Vaja Pitha' (fried Pitha) which one can eat fresh & hot.

VAJA PITHA

Ingredients:-

                       1 Moong dal

                   2 Coconut

                   3 Molasses

Procedure:-

 Boil the moong dal with a little salt & sugar,enough to make it tender. Throwaway the water,mash the boiled dal to make a dough.Take grated coconut in a pan & mix the molasses with it while heating over an oven.Stir the mixture as the molasses melts & mixes with the grated coconut to make a homogeneous mass.Make dumplings with the dough filling each with the coconut mixture.Fry the dumplings in any kind of white oil.Serve hot,but stale ones are equally good.