Mochar Ghonto Recipe----The Banana Flower preparation (The Bengali style)

     
     Hi folks ,I am back with a very traditional recipe from West Bengal.This time it is the Mochar ghonto,or the banana flower preparation.The preparation calls for  a little hard work ,as the cleaning of the banana flower takes some time and patience .but the result is rewarding .The banana flower has a good texture which becomes more pronounced with the crunch of the coconut added to it. Moreover the banana flower is  an iron rich vegetable with a very high fibre content.

 In this blog have not shown the cleaning process of the banana flower.I have used the cleaned cut and then cooked banana flower.

Mustard Paste ----- How to make the perfect mustard paste used in Bengali cuisine

    

         Today I am sharing a very essential ingredient used in Bengali cuisine,the mustard paste.It would not be wrong to say that Bengali cuisine is incomplete without the quintessential mustard paste.Apart from the distinctive pungency that it imparts to the gravy,the mustard paste gravy has reasons to be popular. Once you had enough practice,you will find that the mustard gravy items are very fast to cook.

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Though the mustard gravy is easy to make,it can  turn out to be  bitter and give a very bitter taste to the gravy if not ground and cooked in the correct way.

The mustard seed paste gravy in Bengali cuisine is generally cooked with green chilies,so the green chilies for the gravy are added together and ground with the mustard.It also stops the paste from being bitter. If you wish to reduce the pungency of mustard,you can add some poppy seed paste with the mustard paste. Some people even use a paste of ground sesame seeds for the same purpose.

Cabbage or bandhakopi (The Bengali way) Recipe

Badhakopi Or Cabbage the Bengali way

The cabbage is one of those veggies which can be cooked very fast,I always see to it that I have a cabbage or at least a portion of it in my fridge.A slice of cabbage can be your saving grace in many situations.Be it a quick Maggie or chowmein,,it is an option for many preparations.

Today I am sharing The Bengali style cabbage ,this is a no onion garlic recipe

,very common as an accompaniment with the Bengali khichuri served as bhog in festivals.

You might also like-Mixed veg with palak(palang saker chorchori)..Winter Special

Lemon Rice Recipe (South Indian Lunch Box Menu) || Flavoured Rice with a tempering of spices

Today I am going to share a very common south Indian breakfast recipe .This recipe is also known as chitranna at places in southern India.I am particularly fond of this recipe because it tastes equally good when not warm .So it is the perfect menu to pack in the lunch boxes .
It is also  are a recipe which can be made with very few ingredients and is great when a big quantity is to be prepared .






 

Malpua Recipe (with just 4 Ingredients) || Indian Style Deep Fried pancake

     
                   MALPUA



         Its festival time again,so time for some very traditional fare.Traditional food doesn't always mean that the method has to be very complicated .After all who has the time for it these days.So lets get started for some quick recipes with very few ingredients but I am sure will be loved by one and all.

This is an excellent item to be carried for children in journeys .They are lightly sweet in taste .So are loved by kids





YOU MAY ALSO LIKE  Nimki 
                                      Elo jhelo (champakali)
                                      Aam ki Launji (Raw Mango Chutney-sweet)

 

The Quick and Easy Sambar Recipe || Lentil Based Vegetable Stew

 THE  QUICK  AND  EASY  SAMBAR

 I guess even South Indians cannot beat my love for South Indian food.Especially the aroma of freshly cooked sambar ,I feel, can tickle any taste bud.
    I am sharing today a quick and easy method of preparing this delicious and nutricious item .THEre can be many ways of cooking this but this method allows me get my sambar ready by the time i make the dosas or the idlis.Follow the method as per the instructions to get this mouthwatering, flavoursome preparation ready in minutes

 

Nimki Recipe || Crispy Snack

   This is a deep fried preparation ,which is quite an essential item at festivals at my place.They remain crisp for over a month if kept in an airtight container.Pack these in your kids lunch boxes or enjoy these with your evening chai(tea).These flaky ,crispies are a sheer delight,and you cant stop yourself from having more.


You might also like--Rava idli or semolina idli or sooji idli
                               Dahi parwal or doi patal
                               The quick paneer in little oil
                               Curd aloo or potatoes in yogurt gravy

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Ingredients
1-All purpose flour-2 cups
2-Oil-2 tablespoons(for dough)
3-Water -for kneading the dough
4-Oil for deep frying
5-Ghee-1 tablespoon
6-Rice powder-1 tablespoon
7-salt 1 pinch


Stepwise pics

Make a hard dough by  using the oil ,salt and by sprinkling water

 Leave the dough for at least one hour, then divide the dough into two portions

Roll out each portion of the dough into  a thin roti

Mix the rice flour and ghee to make  a smooth paste

Spread this mixture evenly on the rolled out roti

Now  fold the roti as shown starting from one side

done

Stretch alittle from both sides

done

Cut into equal portions

Press tehm with the palm to make them flat

Now roll out into small puris of three inch diameter

Fold into a triangle

Prick with a fork on both sides, to avoid puffing

Get the batch ready

Deep fry in medium hot oil for 10 minutes

Take out of oil and leave in open

Likewise fry all the batches till pinkish

Store in an air tight container and enjoy