Category Archives: Author

Darbesh

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Sweat balls made from Bonde. A very tasty Ladoo – really difficult to resist eating a dozen at a time!

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

Ingredients

  • 1, lb (unsalted ) Bonde
  • 1/2, lb Khoya
  • 2, tbsp Raisins
  • 2, tbsp (crushed) Cashew nut
  • 1, tsp Nutmeg powder
  • 4, cups Sugar
  • 4, cups Water
  • 1/2, tsp, orange and yellow  Food Coloring

Instructions

  1. First make the syrup. Heat together sugar and water. Bring to boil and simmer until you have a syrup of medium consistency.
  2. Add unsalted bondes to the hot thick syrup. (Optional: For coloring separate the syrup into 2 parts. Add seperate colors and add the bondes). Remove from heat.
  3. After Bondes have soaked in syrup well, remove with a slotted spoon and spread on a flat dish. Allow to cool.
  4. Knead the khoya to a smooth paste and add to the Bonde. Add raisins, crushed cashew nut and nutmeg powder. Mix well.
  5. Using your fingers, form into balls – the size of a table tennis ball or larger. Serve with mishti dahi after dinner / keep in refrigerator.

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

Potol Er Dalna

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Parwal curried with potato – specialty of Bengal. Very tasty and fast to cook. Try it today!!

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

Ingredients

  • 8, Parwal
  • 2, medium, each cut into 6 pc Potato
  • 1/2, tsp Cumin Seeds
  • 2, Bay Leaf
  • 2, tsp Coriander Seeds
  • 1/2, in Ginger
  • 1, Bay Leaf
  • 2, tsp Cumin Seeds
  • 1, tbsp ( sliced) Coconut
  • 3, Green Chili
  • 1/2, tsp` Sugar
  • to taste Salt
  • 3, tbsp Cooking Oil
  • 1/2, tsp Turmeric powder

Instructions

  1. Cut the ends of the potol and peel skin in strips, giving the potol a stripped effect. Cut each potol in two halves (not lengthwise). Add 1/4 tea spoon turmeric powder and salt to potol and potato.
  2. Grind to a smooth paste all ingredients from coriander seeds to green chili adding 1/4 cup water. Strain the juice from the ground masala and discard the rest.
  3. Heat mustard oil or vegetable oil. Fry potatoes to light brown and keep aside. Fry potol to light brown and keep aside.
  4. In the same oil add half tsp cumin seeds and one bay leaf. When spluttering stops, add masala juice and fry for a few minutes in medium heat. Sprinkle little water while frying masala to prevent sticking.
  5. Add fried potol and potato. Add water and bring to boil. Simmer for about 5 minutes and serve hot with rice or roti.

Mochar Ghonto

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Dry Banana Flower cooked with spices a specialty from Bengal.

Servings: 4 | Time To Prepare: 60 minutes | Submitted By: Chitra Nag

Ingredients

  • 1, Mocha (Dry Banana Flower)
  • 1, in Ginger
  • 2, tbsp Coriander Powder
  • 2, tbsp Cumin Seed Powder
  • 6, Green Chili
  • 1, Bay Leaf
  • 1, tbsp (grated) Coconut
  • 1/2, tsp Garam Masala Powder
  • 1, tsp Turmeric powder
  • 1, tbsp Ghee
  • 3, tbsp Cooking Oil
  • to taste Salt
  • 1, tsp Sugar
  • 1, cup Yellow Matar Dal
  • 2, Green Chili
  • 1/2, tsp Cumin Seeds
  • 1, cut into eight pieces Potato

Instructions

  1. Peel off one leaf at a time. Remove the long stick-like immature bananas. From the top portion remove the stylus and discard it. Soak in a bowl of water. Continue and when you come to the portion of spandex which has barely any fruit, chop finely. Drain water and chop finely the banana flowers in a food processor.
  2. Boil water in a pan, add the chopped banana flowers, turmeric powder and salt  and continue boiling in medium heat till softens. Strain out water and cool.  Squeeze out water as much as possible.
  3. Grind to a smooth paste all ingredients from coriander seeds to coconut.
  4. Soak for one hour Matar dal. Grind to a fine paste adding 1/4 tsp cumin seeds, salt and two green chili for the vada.
  5. Heat oil. Take small amount of the ground Matar dal and deep fry the vadas.  Fry the potatoes adding turmeric powder and salt. Keep aside vada and potato.
  6. Heat oil. Add 1/4 tsp cumin seeds and two bay leaf. Add chopped banana flower, turmeric powder, salt, sugar. Continue cooking until almost all water has been absorbed.
  7. Add fried potatoes and vadas. Cover and cook in low heat for about ten minutes adding little water if necessary.
  8. Add ghee and garam masala. Mix and serve hot with rice.

Onion Pakoras

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Fried onions pakora makes tasty evening snack

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

Ingredients

  • 3, chopped Onion
  • 1/2, cup Gram Flour
  • 1/4, cup Sooji/Rava
  • 2, tbsp Rice Flour
  • 5, chopped Green Chili
  • to taste Salt
  • 1/2, cup, chopped Cilantro
  • 1, tsp Red Chili Powder
  • 2, tbsp Ghee
  • as reqd. Water
  • 5, leaves Curry Patta
  • 1, cup   Cooking Oil

Instructions

  1. Mix onions, green chilies, besan, rice flour,  rava, salt, coriander leaves, curry leaves, chilly powder adding  water first as  needed  till it forms a thick dough consistency.
  2. Heat oil.  Drop the dough in small droppings fry till golden brown. Serve hot with tomato sauce.

Beguni

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A delicious and mouth watering snack made of eggplant – a favorite for all-time and anytime

Servings:  | Time To Prepare: 20 min | Submitted By: Chitra Nag

Ingredients

  • 1, cut into thin slices Eggplant
  • 1, tsp Turmeric powder
  • to taste Salt
  • 1, cup Gram Flour
  • as reqd for making the batter Water
  • 1/2, tsp Onion Seeds
  • 1/2, tsp
    tsp Red Chili Powder
  • 1, cup Cooking Oil
  • 1/2, tsp Baking Powder

Instructions

  1. Cutting the eggplant properly is very important. First cut the eggplant into 2 pc lengthwise from middle. Slice each eggplant pieces sidewise into about 1/8 inch thick half moon like slices.
  2. Prepare the batter: Mix besan in just enough water (add slowly as required) to make a batter of semi-thick consistency. Whip the mixture well to make a smooth batter.
  3. Add salt, turmeric powder, red chili powder, kalonji (onion seeds) and baking powder to the batter. Mix properly.
  4. Heat oil. Dip each eggplant pieces into the batter and deep fry. Serve hot as snack with tea or as a starter for dinner.

Ratings

indu10 (5/8/2004)….iwill try this recipe soon

bukun (5/30/2003)….This is a very tasty snacks. Make sure to whip the batter in step 2 for sometime so that it is fluffy. This will make the Beguni’s very crispy and delicious.

 

Cinnamon Nutmeg Cake

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Tasty Tea Cake / Easy to make at home.  Nutmeg and Cinnamon give an excellent flavour

Servings: 6 | Time To Prepare: Prep: 20 min, Baking:40 mins | Submitted By: J.K. Nag

Ingredients

  • 1, cup All Purpose Flour
  • 1.5, cup Sugar
  • 4, Egg
  • 1, cup Cooking Oil
  • 1, tsp Baking Powder
  • 1, tsp Nutmeg powder
  • 1, tsp, powder Cinnamon
  • 1,tsp Vanilla Essence
  • 1/4, cup Almond
  • 1/2, cup Raisins

Instructions

  1. Take one cup of flour in a large strainer. Add baking powder. Sift three or four times.
  2. Beat eggs till fluffy and light. Add sugar and oil. Mix till sugar dissolves. Add cinnamon and nutmeg powder and mix well.
  3. Moisten raisins and chopped almond in little water and add a little flour and mix so that these become sticky.
  4. Add flour in small quantity to the beaten mixture and mix thoroughly. Continue till all the flour is added and beaten thoroughly.
  5. Use a non-stick baking dish and lightly smear ghee or butter. Pour the batter. Spread raisins and almond evenly on top of the batter.
  6. Pre-heat oven to 350 degree Fahrenheit and bake at this temperature for 30/35 minutes or till fully baked. To find out whether baking is complete insert a sharp knife and if the batter sticks when the knife is taken out then baking to be continued. Also aroma and color are good indication of the status of baking.

Alu Chilka Jhol

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Light and tasty potato curry with potato skins. Great with puris and chapattis.

Servings: 4 | Time To Prepare: 25 min | Submitted By: Chitra Nag

Ingredients

  • 8, medium, cut into eight pieces Potato
  • 1/2, tsp Turmeric powder
  • to taste Salt
  • 1, tsp Red Chili Powder
  • 1, tsp Coriander Powder
  • 1, tsp Cumin Seed Powder
  • 1/2, tsp Panch Phoron
  • 2, Whole Red Chili
  • 1, tbsp Cooking Oil
  • as reqd. Water

Instructions

  1. Cut each potato into eight pieces without removing the skin.
  2. Heat oil, add panch phoron and whole red chili.
  3. Add all the spices. Add the potatoes and cook for a few minutes.
  4. Add water, salt and cook in medium heat till well done.