When I was young I have seen my mom and grandmother cook every bit and pieces of vegetables, starting from the stems of some plants growing in the back yard to the roots of others. Not to miss the peels of few vegetables, the gourd being in the top of the list.

Chhechki, as this preparation is popularly known in Bengal is a boiled down version of stir fries. Chechki is a very authentic Bengali recipe and is made from different vegetables – from radish to beet and carrots and from stems of plantain plants to pumpkin. This chechki  that I prepared a couple of days ago was with gourd peels with a subtle concoction of spices – whole mustard and poppy to titillate your taste buds. Peels for food may sound a bit weird, but a stir fry of juliened gourd peels miraculously tastes like elixir.

Ingredients:

• 1 medium size potato
• Peel of 1 gourd
• 1 teaspoon mustard seeds
• 2 tablespoon poppy seeds
• 2/3 chili
• ½ teaspoon turmeric powder
• 2 – 3 tablespoon mustard oil or oil of choice
• 7 – 8 bori (vodi)
• ½ teaspoon sugar (optional)
• Salt to taste

Preparation:

• Julienne the gourd peels and chop the potato in to thin 1” size pieces
• Heat little oil in a wok and fry the boris till they turn slightly brownish, keep aside
• Pour in rest of the oil in the wok, throw in the mustard seeds
• Add the gourd peels and potato as the mustard seeds start spluttering
• Add salt, turmeric powder and chili. Cook till the vegetables are half done
• Put in the poppy seeds and cook till the veggies are fully cooked
• Take out of flame and garnish with the fried bodis
• Serve hot with warm rice

Hot Tips – Chhechki is mainly served with warm rice as the first side dish during lunch.

Further Reading – Chanchra, Kacha Kalar Kofta

We are very happy to publish a mouth watering recipe from our new guest, Pamela Mazumder. Pamela had posted the chingri maach with shorshe naarkel bata recipe at the Cook Like a Bong FaceBook fanpage. We were so happy to find such a wonderful recipe that we decided on publishing this post in our site. Thanks Pamela for sharing this recipe.
We have had couple of other guest posts in our blog. If you are interested in sharing your recipes please do mail us.

Ingredients:

• Prawns (Chingri Maach): 8-10 large ones (shelled, cleaned properly with the head and tail intact)
• Coconut scrapped (Narkel kora): 3-4tsp
• Mustard seeds (Sarse dana): 5-6tbsps
• Green chilies (Kancha lanka): 8-10
• Turmeric powder (Halud guro): A pinch
• Mustard oil (Sarser tel)
• Salt to taste

Preparation:

• make a paste of the coconut, mustard seeds and 5green chilies
• Take the prawns in a bowl and add the paste to it
• Now pour a generous amount of mustard oil and salt to taste and mix well
• Transfer the marinated prawns into an oven proof bowl and allow it to cook in a microwave oven for 20-25 mins at 180′ Celsius
• Serve hot garnished with slit green chilies and with steamed rice.

Hot Tips- It is very important to take out the vein from the back of the prawns, to know how to de-vein the prawns have a look at this video.

Further Reading – Bhapa chingri, Chingrir Malaikari

Kolkata is raging with heat waves. Not a drop of rain since a little shower last week. The mercury is rising every day, and it has become quite a tough job to keep the body cool. Choosing a meal that would keep the body in good health and also pamper your taste buds is definitely hard.

A healthy diet is very important to keep up with this heat, and to make the food least spicy is another crucial step. Alike winter summers to have its own set of vegetables flooding the markets. I love the small raw pumpkins during this time of the year. The only preparation I have ever tasted with green pumpkin though is this one. The fresh and green taste of the cilantros along with the softness of the green pumpkin makes this simple preparation a good treat. This particular recipe was inherited by mom from her mom.

If you know any other recipes of raw pumpkin please do let us know.

Ingredients:

• Raw Pumpkin (Kacha Kumro): 1 medium size, 300-400gms approx
• Potatoes (Alu): 2/3, cut into 2” squares
• Coriander leaf (Dhane pata):
• Nigella (Kalo jeera): 1 teaspoon
• Ginger paste (Ada bata): 1 ½ tablespoon
• Turmeric powder (Halud guro): ½ teaspoon
• Green chili (Kancha lanka): 3/ 4
• Mustard oil (Sarser tel): 2 ½ tablespoon
• Salt to taste

Preparation:

• Cut the pumpkin in 2” size square without peeling the coat
• Heat oil in a wok, and throw in the nigella seeds
• Add the potatoes and green pumpkin, cook covered without pouring water, add salt
• Once the pumpkin is half cooked put turmeric powder, ginger paste and the coriander paste
• Cook uncovered, pour some water if required
• Take out of flame and serve hot with rice

With the end semester examinations knocking at the door steps, and also because I got a bit lazy I was unable to post for quite a long time now. Due to the Municipal elections in my state end of this month, my exams have been postponed and I’m back to blogging.

A few days back WaterBearer (as she likes to call her) sent me a mail with a wonderful yet simple recipe of strawberry chutney. As she writes in her mail, she learnt this preparation from her mother-in-law. If you are not Pepper Potts from Iron Man reading this post, I’m sure you love strawberries. You had posted another guest post from Soma, to read about that click here.

Here’s some facts about strawberries I didn’t know before I wrote this post:

• Strawberries are very rich in Vitamin C and a cup of these red juicy berries provide more than a day’s requirement of ascorbic acid.
• They are low in calories and so for the health conscious people indulge without that sinful brain
• It’s very good for expecting mothers as 8 strawberries contain 20% of the folic acid required in your daily nutrition
• Strawberries are said to reduce the risk of cancer and heart diseases

Now, am sure I would eat more strawberries than ever before. J

Ingredients:

• Strawberries: 6 pieces, chopped
• White oil (Sada tel): ¼ spoon
• Sugar (Chini): 2-3 tablespoons
• Green chili (Kancha lanka): 1/ 2, chopped [optional]
• Mustard seeds (Sarse dana): 10-12
• Salt a pinch full

Preparation:

Heat the oil in a pan, add the mustard seed

• Throw in the chopped strawberries. Cover the pan till the strawberries soften. Stir gently from time to time
• Add the sugar, green chili and salt
• Stir till it becomes a thick jelly like substance. Remove from flame.
• Serve it on the side with rotis / parathas as a tangy chutney

As with most chutneys this one too can be stored in the refrigerator, so you can enjoy this rich and tangy preparation anytime you wish to.

If you like to send any recipes, please forward it to benaglicuisine[at]gmail[dot]com, preferably with one or more photos of the preparation. We would love to hear your suggestions and comments.

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ও শিব কবে হবে কাল, নিম দিয়ে ছেচকি আম দিয়ে ডাল

Kolkata has started observing the heat waves for this year. The temperature is going way above the 30°C. To beat the heat and keep the body cool having something bitter or sour is best. By definition though summer is a little away but the markets are flooded with raw mangoes. These sour tasting mangoes are a wonderful ingredient for varieties of Bengali recipes. Starting from the simple dal to chatni and even achar green mangoes are a favorite.

Enlightenment

The green mango dal is a must have in most Bengali families during the summer time. Green mango has some very good health benefits too. The raw mango contains more Vitamin C than the half-ripe or ripe mangoes. It also contains a good amount of Vitamin B1 and B2. To know more about the health benefits of raw mangoes have a look at this article “Eating Mango is Really Beneficial for Health”.

So, Beat the Heat with Raw Mango Daal (Bengali Mango Daal, aamer dal, mango dhal):

Preparation time: 10min

Cooking time: 15min
Serves 4

Aamer Dal - Bengali Mango Daal

Ingredients:

• Red Lentil (Masur dal): ½ cup
• Split Husked Mung Bean (Mung/Moog dal): ½ cup
• Raw Mango (Kancha aam): 1
• Turmeric powder (Halud guro): ½ teaspoon
• Mustard seeds (Sarse dana): 1 tablespoon
• Mustard oil (Sarser tel): 2 tablespoon
• Salt to taste

Preparation:

• Mix the two lentils together and boil with 2 cups of water and salt
• As the lentils get half cooked add the mango pieces and cook till the lentils are fully cooked
• Add the turmeric powder and with a wired balloon whisk stir the cooked lentils once or twice
• Heat the oil in a wok, throw in the mustard seeds and dried chilies
• As the mustard seeds starts popping pour in the lentils and cook for a minute or two
• Serve hot with rice for lunch

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When you wake up late in the morning the last thing you can think of is what to have for breakfast and what to pack for lunch. I face this problem quite often. Right now mom’s here so don’t need to worry about that, but when I am all alone this is a big deal. I am sure this troubles you too.

My mom gave me a great idea, and the result turned out awesome. It’s the simplest of egg preparation with gravy one can think of. It took me just 10mins from getting inside the kitchen to serving the dimer malpua.

Dimer malpua sounds a little crazy though, but I looked at my plate this is what came out of my mind. The fried poaches looked almost like malpua (Bengali style pan cakes) dipped in spicy gravy. You can have this as a brunch or can carry for your lunch.

Here are some more option for breakfast with eggs.

Ingredients:

• Eggs (Dim): 2
• Onion (Peyaj): 1 medium, finely chopped
• Garlic (Rasun): 4-5 cloves
• Ginger-garlic paste (Ada-rasun bata): 1 teaspoon
• Turmeric powder (Halud guro): ½ teaspoon
• Chili powder (Lal lankar guro): 1 teaspoon
• Mustard oil (Sarser tel): 3 tablespoon

Preparation:

• Make two fried poaches like this
• Heat one tablespoon of oil in an wok and sauté the onions, and garlic
• As the onions turn pinkish add the other spices and salt, toss and pour in ½ cup of water
• Let the gravy thicken
• Pour this gravy over the fried poaches and dimer malpua is ready
• Serve with chapatti or rice

Hot Tips – If you have any left out gravy from last night you can also heat that and pour it over the fried poaches. If left for 5  to 10mins the gravy soaks inside the poaches making it spicier and tastier.

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There is almost a 50 page report waiting for me to be completed by tonight and submitted tomorrow morning. So, it seems to be a long night. In all these lab reports – proteins, DNAs, RNAs and whatever molecules you can name of, I just thought of publishing this post tonight. Cholar dal is one of my favorite lentils. Cholar dal or chana dal is prepared in different ways throughout India. This preparation is very specific to Bengal. This authentic Bengali recipe has an affluence of sweet taste in it, and the charming yellow color will drive any foodoholic crazy. Cholar dal is best had with kachuri, luchi or chapattis.

As the wiki link says, Chana dal is produced by removing the outer layer of Kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can be done at home by soaking the whole chickpeas and removing the loose skins by placing the chickpeas between two towels and rubbing with a rolling pin.

Ingredients:

• Bengal gram (Cholar Dal): 1 cup
• Coconut (Narkel): ½ cup, cut into very small pieces
• Ginger paste (Ada bata): 2 tablespoon
• Turmeric Powder (Halud guro): 1 teaspoon
• Chili powder (Lal lankar guro): 1 tablespoon
• Coriander powder (Dhane guro): 1 teaspoon
• Sugar (Chini): 1 teaspoon
• Red chili (Lal lanka): 3 /4
• Mustard oil (Sarser tel) : 3 tablespoon
• Clarified butter (Ghee): 1 tablespoon

Preparation:

• Soak the pulses for half-an-hour before preparing
• Put the soaked pulses along with salt in a pressure cooker with ample water so that the dhal remains 1cm below the water level, cook till three whistles of the pressure cooker
• Take out of flame, let the pressure cooker cool
• Open the lid, add ginger paste, cumin, turmeric, coriander, chili powder, sugar – mix well with the cholar dal
• Heat oil in a heavy bottom wok and fry the coconut pieces till brownish, take out and keep aside
• In the same heated oil add the chilies and fry till then turn a darker shade of red, pour in the boiled dal, pour in little more water if required
• Cook till the dal attains the desired consistency, pour in the ghee if using
• Garnish with the fried coconut pieces, serve warm with puri or luchi

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If you’re a bachelor, chances are that you like spending the minimum amount of time in the kitchen. If that’s the case, this paneer recipe is just for you. [Here’re some more quick Indian recipes - Microwave Fried rice and Breakfast with egg series].

For this preparation, I bought fresh paneer from sweet shop. You can also use the packaged paneer or even try making some paneer (chana, chenna) at home.

Easy way of making Paneer at home

Boil a liter of milk, and pour 4 tablespoons of lime juice in it. Separate the curd from the whey. Put the curd in a soft cloth, preferably muslin and drain out the excess water.

While the cheese is inside the cloth, place it over a perforated metal can or box and place a heavy weight over it so that the cheese gets firmer and any extra water gets drained out. The more you press it, the harder it becomes.

How to make Paneer Bhurji (Paneer Jhuri Bhaja)

Ingredients:

• Indian cheese (paneer): 300gms
• Potato (Aalu): 2 medium sizes
• Green peas (Matar, Mator shuti): ½ cup
• Tomato (Tamatar): 1 small, coarsely chopped
• Turmeric powder (Haldi Powder, Halud guro): ½ teaspoon
• Chili powder (Lal Mirch Powder, Lal lankar guro): ¾ teaspoon
• Green chili (Hari Mirch, Kancha lanka): 2 -3 (optional)
• Ginger paste (Adrakh paste, Ada bata): 1 tablespoon
• Sunflower oil (Sada tel): 3 tablespoon
• Salt to taste

Preparation:

• Slice the potatoes into thin two inch long pieces, wash and drain out the water
• Grate the paneer in a grater. Alternately if you are using fresh curd cheese then just press with your palm to make it fluffy
• Heat oil in a heavy bottom pan, and throw in the potatoes
• As the potatoes get half cooked, add all the spices, tomato, peas and mix well
• Cook for 2-3 mins more and pour in the grated paneer
• Mix and cook for 2-3min more
• Take out of flame and serve with roti, paratha or rice and dal

How to make Paneer Bhurji in Microwave

You can make the same paneer bhurji in microwave as well. Put in 2 tablespoons of oil and potatoes and cook covered for 4 min in microwave high (100%). Mix all the spices, tomato, peas and cook uncovered in microwave high for 2mins. Add the grated paneer and cook uncovered in microwave high for 3 more minutes.

Further Reading – Bengali Style Matar Paneer, How to make paneer

Personal Note: Kalyan had been doing a lot of cooking these days. Thanks to his cook, who has gone back to his native for a fortnight, or probably a little more. Office, cooking, phone calls from home and time for his girl friend – takes away a lot of time, leaving almost nothing for his own personal leisure. So, I thought of suggesting him a quick and easy recipe for dinner. I could have done it just by getting him a call or personal mail. But, I’m sure there are hundreds of bachelors or even spinsters who frantically search for some quick and easy recipes for beginners.

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There’s nothing as nice. As a new Teddy Bear.
To tickle and cuddle, And take everywhere
To share all your secrets,Your laughter and tears
To keep by your side Through seasons and years.
There’s nothing as nice As a new Teddy Bear…
Except for an old one With memories to share.

~Jeannie Hand-Stuart~

Did any of you get a teddy today? Today is Teddy Day and as promised we are here with the third Valentine’s Week special recipe. There’s Matar paneer on Propose Day and Microwave Chocolate cake on Chocolate Day.

After these two it’s a simple and non-greasy preparation for the menu. You can have it with the spicy Mutton kasha, or the healthy Cauliflower curry.

Serves: 2

Preparation time: 10min

Cooking time: 30min

Ingredients:

• Long grain or Basmati rice (Chal): 2 cups
• Farmer cheese (Paneer): 200gms
• Peas (Matar shuti): ½ cup
• Cumin (Jeera): 2 tablespoon
• Onion (Peyaj): ½ cup, finely chopped
• Water (Jal): 4 cups
• Sunflower Oil (Sada tel): 5 tablespoon
• Coriander leaves (Dhane pata) for garnishing
• Salt to taste

Preparation:

• Wash the rice and spread them over a clean newspaper so that the water gets drained off
• Cut the paneer in small square pieces
• Heat 3 tablespoon of oil in a wok, and fry the paneer pieces till golden brown
• Plunge them into warm water with little salt, keep aside
• In the rice cooker pour the extra oil, onions, cumin and salt, mix well, turn on and cook for 2-3min
• Add the rice and mix well with the sautéed onions, pour in 4 cups of water
• Cook for about 15 min
• Add the peas and cook for some more time, check in between whether the rice has been cooked well
• Add the paneer, and cook for 4-5mins more
• Serve with chopped coriander garnished

Hot Tips – You can also prepare it over flame. Just follow the steps, but use a little less water and cook over low flame.

Further Reading – Paneer pulao, Zafrani Paneer Pilaf

What’s your Teddy Bear Memory?

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Matar Paneer

A woman proposes a man. The man rejects. And then the man is punished for the refusal. Ever heard of such a thing?

Custom dictated if a man is proposed on 8^th February, he can deny it only at the risk of punishment, which varied from a kiss to buying a gown or a pair of gloves.

The way to a man’s heart is through his stomach

Well, you know that already. So, Ladies lets get started. In case you are a man, there’s nothing better for a lady to see a nice dinner table decked with her favorite food. You bet.

I love cooking, but there can’t be anything better if I see my man cooking dinner for me. Even if that’s not so good to taste, I would just devour that.

We at Cook Like a Bong are celebrating this week of love. Valentine’s Day is just round the corner. I am sure you all are busy thinking of what best to present to your loved one:). To make that special person feel how much you care, I am sure, you all are ready to do a lot (but not like the Hindi movies “Main tumhare liye jaan bhi de sakta/sakti hoon!” [– “I can sacrifice my life for you!”] – that’s too much:) ).

StepMom Proposal Scene, my favorite

Propose Day

Today is Propose  Day and I thought of preparing something simple yet special. K is not here, but I’m sure he would have loved it. The Matar Paneer is Bong-ofied by yours truly. Bon Apetite!

Ingredients of Matar Paneer

Farmer cheese (Paneer ): 200gm
Potato (Aalu): 2 medium sized
Peas (Matar, ): ½ cup
Tomato: 1 medium sized
Cumin (Jeera): 1 teaspoon
Cumin powder (Jeera guro): 1 tablespoon
Turmeric powder (Halud guro): 1teaspoon
Chili Powder (Lanka guro): 1 teaspoon
Garam masala powder: ½ teaspoon
Clarified butter (Ghee): 1 teaspoon [optional]
Sunflower Oil  (Sada tel): 1 ½ tablespoon, + extra for frying

Fresh Paneer

Preparation for Matar Paneer

• Cut the paneer and potatoes into small 1 inch size cubes, chop the tomato
• Simmer about 2 cups of water with little salt
• Heat oil in a wok and gently fry the paneer cubes till golden brown, drop the fried paneer in the salted water
• Fry till half cooked in the same oil, keep aside

Half Fried Paneer

• Drain excess oil keeping just about one-and-half tablespoon of oil for the cooking
• Heat the oil, throw in the cumin seeds and wait till they start popping, reduce the flame
• Add the tomatoes, cook till they soften and the oil starts coming out
• In the mean time, add all spices in a small bowl and pour in just about half cup of water to make a smooth paste
• Pour the spice paste in the wok and cook, if it starts getting too dry then pour in some more water
• Throw in the half cooked potatoes, salt and just as much water to cover the potatoes
• Cook till the potatoes are almost done
• Slowly drop the soaked paneer and cook till the gravy thicken
• Sprinkle the garam masala and pour in the ghee
• Take out of flame and serve with roti, paratha or vegetable pulao

More Matar Paneer

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