Category Archives: Author

Sandesh

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One of the most popular of all sweets of Bengal – made only from milk

Servings: 25 | Time To Prepare: 25 minutes | Submitted By: Chitra Nag

Ingredients

  • 1, liter Milk
  • 1/2, cup Sugar
  • 5, Chopped Pesta
  • 2, Seeds crushed Cardamom
  • 1, Lemon

Instructions

  1. Dissolve lemon juice (or 1/2 teaspoon citric acid) in half cup of warm water.
  2. Bring milk to boil, reduce heat and pour the acidic water all over it. Milk will curdle, stir till milk is fully curdled.
  3. Pour the curdled milk over a muslin cloth. Drain out water completely. Squeeze to remove any excess water and hang the whey for about 25 minutes.
  4. Empty the whey on a large plate and knead thoroughly for about 30 minutes.
  5. Heat a non stick pan in medium heat and add the paneer and sugar. Stir continuously pressing with a heavy spoon for about 6 to 8 minutes.
  6. Pour in a large plate, cool and mix till smooth. Take a small amount of paneer mixture and either with the help of hand or a mould make sandesh of desired shape.
  7. Sprinkle crushed pesta and cardamom over each sandesh, cool and serve.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Rajbhog

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Most favorite Bengali Sweet made with Paneer (Chana) —   Large Rosogollas Stuffed with Kheer.

Servings: 25 | Time To Prepare: 45 minutes | Submitted By: Chitra Nag

 

Ingredients

  • 1, liter Milk
  • 1, Lemon
  • 3, cup Sugar
  • 5, cup Water
  • 2, tsp Sooji/Rava
  • 1/2, liter Milk
  • 1, seeds only Cardamom
  • 1/4, tsp Saffron
  • 2, tsp Rose Water
  • 1/2, sliced Lemon

Instructions

  1. Prepare Chana (Whey) :- Boil milk, reduce heat, add lemon juice or 1/2 tsp citric dissolved in 1/2 cup warm water. When milk curdles fully, pour over a muslin cloth, drain water completely and tie the muslin cloth and hang for about 30 minutes.
  2. Prepare Kheer ;- Boil 1/2 liter milk in low heat , stir continuously till milk thickens and becomes kheer.
  3. Prepare Syrup :- Boil 5 cups of water, add sugar and lemon slices, continue boiling in medium heat till sugar melts. Strain and keep syrup warm.
  4. Knead the chana very thoroughly till becomes smooth. Add sooji and knead for about 10 minutes. Divide onto eight portion and make into round shape.
  5. Take each ball of kneaded chana and make a small hole in the center and stuff 1/4 tea spoon kheer, one seed of cardamom and small piece of saffron. Press with palm and close the hole and roll with both palms into smooth round shape.
  6. Put the balls into boiling syrup one by one. Cover the pan and boil for about 20 minutes. Remove cover and boil for another 20 minutes. Allow to cool.
  7. Place the Rajbhogs in a casserole and pour the syrup. Add rose water before serving.

 

Kumro Phool Bhaja

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Pumpkin flowers fried in a batter. A crunchy fried starter

Servings: 4 | Time To Prepare: 20 minutes | Submitted By: Priyanka Nag

Ingredients

  • 24, pc Pumpkin Flower
  • 1, cup Maida/Rice flour
  • 1, tsp Turmeric powder
  • 1, tsp Kalonji (Kalo Jeera)
  • 2, tbsp Poppy seeds (Poppy seeds)
  • to taste Salt
  • 1, tsp Sugar
  • 1, cup Cooking Oil

Instructions

  1. Clean each flower, remove the stem and stuff one flower into another so as to make twelve such.
  2. Knead maida with one tea spoon oil and salt. Add just sufficient water to make a thick batter or add water to rice flour and make a thick batter. Add Kalo Jeera (kalonji/onion seed), turmeric powder, poppy seeds, salt and sugar to the batter and mix thoroughly.
  3. Heat oil. Deep each flower into the batter and deep fry one by one.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Pui shaag with Chingree

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A traditional green shrub when cooked with shrimp brings out a superb taste of its own.

Servings: 4 | Time To Prepare: 30 minutes | Submitted By: Anindita Nag

Ingredients

  • 1, bunch Pui shaag
  • 2, Potato
  • 1, medium Eggplant
  • 1/2, lb Pumpkin
  • 1, lb Shrimp
  • 2, tsp Ginger
  • 2, tsp Coriander Powder
  • 1, tsp Turmeric powder
  • 4, Green Chili
  • to taste Salt
  • to taste Sugar
  • 1, tsp Panch Phoron
  • 2, Bay Leaf

Instructions

  1. Separate the leaves from the stem of Pui shaag. Cut the stems into about two inch pieces. Cut brinjal, pumpkin and potato into pieces. Add turmeric  powder and salt to all the vegetables. Add turmeric powder and salt to the shrimp.
  2. Heat oil and fry stems of pui shaag, pumpkin, brinjal and potato separately.  Fry the shrimp also separately.
  3. Heat oil. Add panch-phoron and bay leaf. Fry for a minute. Add ginger paste, coriander powder and green chili. Add little water and cook for a few minutes.
  4. Add leaves of pui shaag and cook for a few minutes. Add all the fried vegetables except eggplant. Add salt and sugar.
  5. Cook for about ten minutes in medium heat. Add fried shrimp and eggplant. Cook for a few minutes till well done.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Scotch Eggs

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A tasty snack made of minced meat ball stuffed with boiled egg. It can be eaten as a snack or can be used to make Nargisi Kofta.

Servings: 4 | Time To Prepare: 1 hr | Submitted By: Shantanu Nag

Ingredients

  • 1, lb, minced Meat (lamb or goat)
  • 1/2, cup Bengal Gram
  • 2, small Onion
  • 1/2, inch, chopped Ginger
  • 6, pods, chopped Garlic
  • 1, tsp Red Chili Powder
  • 1, tsp Cumin Seeds
  • 1, tsp Coriander Seeds
  • 1/2, tsp Turmeric powder
  • 4, chopped Green Chili
  • 4, whole Cardamom
  • 1, inch Cinnamon
  • 8, Cloves
  • a pinch Nutmeg powder
  • 4, flakes Mace
  • 3, Bay Leaf
  • 8, Peppercorns
  • 1, tsp Salt
  • 12, Almond
  • 1, cup Water
  • 4, stalks Cilantro
  • 3, chopped Green Chili
  • 1, beaten Egg
  • 4, hard boiled, cut unto half lengthwise Egg
  • 1, cup Cooking Oil

Instructions

  1. Put all the ingredients from meat to water in pressure cooker and cook until 5 or 6 whistles. Else you can also cook in a pan for about 25 to 30 minutes till well done. Ensure that the meat mixture is not too dry and not too watery.
  2. Cool and remove and grind the mixture to a fine paste in an electric grinder. Check that the mixture is just about dry before removing from the pressure cooker. If you find too much watery then cook without lid for a few minutes till the meat mixture is little dry.
  3. Mix chopped cilantro/green coriander leaves, green chili chopped and one egg with the meat mixture.
  4. Take a handful of the mashed meat and make into round shape and then flatten each ball in the palm of your hand. Put half of the boiled egg, and cover it with mashed meat. Cover the egg with the meat properly. Keep aside. Make eight of the scotch eggs.
  5. Heat oil in a kadai (pan), and deep fry the scotch eggs in medium heat 3 to 4 at a time, till it turns brown.
  6. To make the Nargisi kofta, refer to the Curry for Mutton/Nargisi Kofta. Serve with pulao or Nan.

 

Lobhia Dal

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Tasty preparation of black eyed beans (lobhia) cooked with spices.

Servings: 4 | Time To Prepare: 45 min | Submitted By: Chitra Nag

Ingredients

  • 2, cups Black Eyed Beans
  • 3, Green Chili
  • 1, Green Cardamom
  • 2, Bay Leaf
  • 1/2, tsp Turmeric powder
  • 1/2, tsp Red Chili Powder
  • 1/2, tsp Coriander Powder
  • 1/2, tsp Cumin Seed Powder
  • to taste Salt
  • 1/2, tsp Sugar
  • 2, inch ( grated) Ginger
  • 4, crushed Garlic
  • 2, chopped Onion
  • 1, chopped Tomato
  • 1, cup (chopped) Cilantro
  • 1/2, tsp Garam Masala Powder
  • 3, tbsp Cooking Oil

Instructions

  1. Soak overnight the black eyed  beans (lobhia) in sufficient water. Add six cups of water to all the ingredients from black eye beans to sugar in a large pan. Bring to boil and cook in medium heat till well cooked.
  2. Heat oil. Add garlic and fry for a minute. Add onion and ginger and fry till brown. Add tomato and cook for a few minutes.
  3. Pour boiled lobhia. Add garam masala and cook.
  4. Remove from heat. Garnish with chopped cilantro.
  5. Serve with rice or chapati.

Ratings

Bilina (7/16/2003)….Great Recipe! However I used 5 cups of water since I used canned black eyed beans.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Kanckolar Kofta Curry / Cutlet

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Kofta made with green banana and curried to make a tasty alternative to meat kofta curry. Also a very crunchy cutlet alternatively.

Servings: 6 | Time To Prepare: 50 Minutes | Submitted By: Chitra Nag

Ingredients

Kofta

  • 4, Green Banana
  • 1, Potato
  • 1, medium (finely chopped) Onion
  • 6, Green Chili
  • 8, finely chopped Cilantro
  • 3/4, in (paste) Ginger
  • 1, tsp Salt
  • 1, tsp Garam Masala Powder

Curry

  • 2, Potato
  • 2, tsp (whole) Cumin Seeds
  • 2, tsp (whole) Coriander Seeds
  • 1, in Ginger
  • 4, Green Chili
  • 1, Bay Leaf
  • 1, tbsp (fresh grated) Coconut
  • 1, tsp Red Chili Powder
  • 1/2, tsp Turmeric powder
  • 3, Green Chili
  • to taste Salt
  • 1, tsp Sugar
  • 1/2, tsp Garam Masala Powder
  • 1, medium (chopped) Tomato
  • 1, cup ( for frying kofta/cutlet) Cooking Oil
  • 1, tbsp Ghee
  • 2, tbsp Cooking Oil
  • 1, tsp Cumin Seeds
  • 2, Bay Leaf

Instructions

  1. Slice off the stem and tip off the bananas. Cut each banana into two halves. Boil the bananas and one potato. Peel off the skin from the bananas and potato. Mash to pulp.
  2. Add one slice of bread soaked in water and squeezed into the banana and potato pulp. Add onion to garam masala powder and mix well.
  3. Heat one cup oil. Make round balls and deep fry koftas. Will make about 24 koftas. You can also make cutlets adding little corn flour and coating with egg flour mixture and bread crumb and fried to make cutlets.
  4. Cut each potato into fours, add salt and turmeric powder and fry to light brown in the same oil.
  5. Grind to a fine paste all spices from cumin seeds to coconut to a fine paste adding little water. Extract out the juice from the ground masala paste and discard the rest.
  6. Heat two tablespoon of cooking oil and one tablespoon of ghee. Add one tea spoon whole cumin seeds and two bay leaf. When splutters, add the masala extract. Fry for about two minutes.
  7. Add tomato, red chili powder, turmeric powder, three whole green chili, half tea spoon garam masala, salt and sugar. Stir and cook till well fried. Add two cups of water. Bring to boil.
  8. Add fried potatoes and boil in low heat for about ten minutes. Remove from fire. Add fried koftas to the hot curry before serving. Koftas will soak all the curry if left for long time.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.