Echor Chingri / Jackfruit Curry with Prawn

In Bengal raw Jackfruit is known as 'Echor',generally raw jack fruits are available during the summer season.This food is very low in Saturated fat,cholesterol and sodium.It is also a good source of Vitamin C and Manganese.Jackfruit is the national fruit of Bangladesh.Its cooked as a side dish of main course in any occasion of Bengali family.Today i cooked jackfruit like a chicken curry also added prawns which enhace the flavour of the dish.

Preparation Time: 40 minutes                                  Serving:  3-4
Cooking Time: 20-25 minutes                                  Category: Non-Veg

Ingredients:

• 400 gm Raw Jackfruit
• 150 gm small Prawns
• 1 big sized Potato
• 2 tablespoon Onion paste
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 teaspoon chopped Green chili
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1/2 teaspoon Cumin seed
• 1 Bay leaf
• 1 teaspoon Sugar
• 1 teaspoon Ghee
• 1/2 teaspoon Garam masala
• 4 tablespoon Mustard oil
• Salt to taste

Method:

• Before cutting the raw jack fruit, rub mustard oil to the knife and your palm because raw jackfruit release a gummy latex which is very sticky does not wash easily also your palm gets black.Cut the jackfruit into horizontal circles and peel the outside green skin.Discard the fibre, cut in cubes and put into the water with a pinch of salt and turmeric powder and keep it side for half an hour
• Cut potatoes in cubes
• Clean the prawns and marinate with a pinch of salt and turmeric powder and keep aside
• Heat a pan pour 2 cup of water and add jackfruit cubes.Boil it for 10 minutes.Remove the pan from flame and drain the water and keep aside
• Heat 2 tablespoon oil in another pan,fry prawns till golden in color
• Then fry potatoes in rest of the oil for 3-4 minutes
• In the same oil add 2 tablespoon oil and heat the pan
• Add bay leaf and cumin seed.stir
• Then add onion paste stir and fry till golden brown in color
• Add ginger garlic paste again stir
• Add green chili,salt,turmeric powder,red chili powder and pour some water again stir and fry for 5minutes
• When oil separate from the masala,add fried potato and boiled jackfruit and mix well with the masala
• Add 2 cup of water to the mixture and cover the pan with a lid to cook the potatoes.Reduce the flame
• When potatoes become soft add sugar and fried prawns.Saute for 2 minutes
• Add 1 teaspoon ghee and sprinkle a little garam masala powder
• Cook for 2-3 minutes.Check the taste if perfect then turn off the flame
• Pour the curry in a serving bowl

 Serve with rice or roti

Try this delicious recipe. Its really testy!Hope u & your family will enjoy the dish of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Bombay Duck Pickle/ Loytta Fish Achar

First i want to clear that it is a fish not a bird.In English it is called bombay duck, in Marathi bombil, in Bengali loytta.When you taste any recipe of fresh bombay duck or dry bombay duck then you can understand why bombay duck recipe is so special. It got its name in the days of the British Raj from being transported on a train named 'Bombay Mail',mail mean dak in hindi. Now came to the recipe I inspired from my mom, mom usually make a curry of fresh and dry bombay duck. I add more ingredients to discover new taste.After making and testing the recipe i decided 'Bombay Duck Pickle' should be the right name.Its really mouthwatering!

Bombay Duck Pickle/ Loytta Fish Achar

Preparation Time: 15 minutes                                  Serving:  4-5
Cooking Time: 20-25 minutes                                  Category: Non-Veg

Ingredients:

• 6 PC bombay duck/ loytta  ( cut into 2-3 pieces each )
• 2 big sized onion finely chopped
• 2 tomato finely chopped
• 4 tablespoon garlic paste
• 1 dried red chily
• 1 bay leaf
• 2 teaspoon red chili powder
• 2 teaspoon turmeric powder 
• 2 tablespoon mango/amchur powder
• 1/2 cup vinegar
• 2 tablespoon coriander leaves finely chopped
• 5 tablespoon mustard oil
• salt to taste
• 1 tomato ( for garnishing )

Method:

• Wash, pat dry and marinate the fish pieces with 1teaspoon salt and 1 teaspoon turmeric powder and keep it aside
• Heat 3 tablespoon mustard oil in a kadhai, when smoking add 1/4 teaspoon turmeric powder,dried red chili,bay leaf and garlic paste.Stir for 2 minutes
• Then add chopped onion and salt. Stir and fry for 2 minutes 
• Add chopped tomato and stir it very well
• Add 1/2 teaspoon turmeric powder,1 tablespoon mustard oil.Stir and cover to cook for 3 to 4 minutes
• When tomato gets soft add vinegar and stir continue
• Add mango powder, 1/2 teaspoon turmeric powder and 1 tablespoon mustard oil.Stir  
• Add the fish pieces.Stir till the fish pieces mix with all the ingredients
• Add red chili powder.Stir to dry
• Finely add chopped coriander leaves
• Remove from flame
• Garnish with tomato

Serve hot with rice

 Try this delicious mouthwatering recipe. Hope u & your family will enjoy the preparation of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Soya Spring Roll

Spring rolls are one of my favourite appetizer.Today i bring you lovely crispy Soya spring roll .To make this preparation i combined grounded soya keema along with shredded cabbage,carrots and chopped capsicum and made a spicy filling for this crispy soya spring rolls.

Soya Spring Roll

Preparation Time: 15 minutes                                           Serving:  4-5              
Cooking Time: 30 minutes                                                 Category: Non-veg

Ingredients:

for pancake

• 2 cup refined flour
• 2 eggs (beaten)
• 1/2 teaspoon salt
• white oil

for filling

• 1 cup boiled soya chunks
• 1 medium finely chopped onion
• 2 tablespoon shredded cabbage
• 2 tablespoon shredded carrot
• 2 tablespoon chopped capsicum
• 1 teaspoon chopped green chili
• 1/4 teaspoon pepper powder
• 1 tablespoon soya sauce
• 1 tablespoon tomato ketchup
• salt to taste
• 1 tablespoon corn flour
• 4 tablespoon white oil

Method:

• Squeeze the soya chunks then make soya keema in a grinder. Dont make a smooth paste because it spoil the texture of soya chunks
• To make the filling, heat 2 tablespoon oil in a pan
• Add onion and soya keema. Stir and fry for 30 sec
• Add shredded cabbage,carrots,chopped capsicum and green chili.Saute for a minute
• Add salt,pepper powder,soya sauce,tomato ketchup and mix well 
• Turn off the flame
• keep aside the feeling in room temparature
• In a small bowl add 1 tablespoon of cornflour and 2 tablespoon of water to make a paste
• To make the pancake batter, in a medium sized bowl add refined flour, beaten eggs, salt and little bit water and whisk
• Heat a nonstick pan, brush with a little oil
• Pour some batter into it.Make a pancake.Remove it one swift motion
• Repeat the process to make 4 to 5 pancake
• Place a portion of feeling at one end of each pancake & roll tightly
• Seal the end with the corn flour paste
• Heat oil in a frying pan
• Fry the rolled pancake in hot oil
• When it will be crispy and golden brown,then remove on a tissue paper
• Place the spring rolls on a plate
• Serve hot with mint chutney

Try this crispy soya spring roll for evening snacks .Everyone at your family will enjoy to taste it.Hope u will like the recipe of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Rosogolla / Rasgulla

First I want to wish all my reader 'Suvo Nabobarsho'(Bengali New Year).We bengali cannot imagine the festival like Nabobarsho without sweet thats why today i bring you a very popular sweet -Rosogolla or Rasgulla which i made on that special day.The primary ingredient of Rosogolla is chhana or cottage cheese.Mainly it's a cheese based syrupy desert, popular in the Indian states of West Bengal and Odisha.

Preparation Time: 20 minutes                                  Making:  20pcs
Cooking Time: 25 minutes                                         Category: Sweet

Ingredients:

• 1 lit full fat milk
• 2 cup sugar
• 4 tablespoon lemon juice
• 1/4 teaspoon baking powder
• 3&1/2 cup water
• 1 pinch of green cardamom powder
• 12 pc of Ice-cubes
• 2 to 3 broken pista ( for garnishing )

Method:

• Heat the milk in a heavy bottomed vessel, when it start to boil, reduce the flame,add lemon juice & stir
• Heat further until the milk will curdle and the whey will separate.Turn off the flame
• Immediately add Ice-cubes & keep aside for 3-4 minutes.Ice-cubes helps the channa to be soft
• Take a strainer,lined with a muslin cloth.Pour the curdled milk in it
• Wash it under cold water for 3 to 4 times to remove the sourness of lemon juice 
• Hold the four corners of the cloth & twist it then hang it for 30 minutes 
• After that take out the paneer in a big bowl and kned it for 10minutes. To make a soft and smooth dough you should kned it gentle.This is the main important step of rosogolla making
• After 5minutes of kneding place the kadai on a stove  to make a sugar syrup 
• Add water & sugar and allow for disolving completely
• After complete the kneding make a small ball of equal size by using your palm
• Add the channa balls when the sugar surup boils
• Reduce the flame in a medium heat and wait for the balls would have double in size
• Turn off the heat. Place the rosogolla into a serving bowl.Bring in a room temparature
• Garnish with pista  
• Serve it hot or chilled

Soft & sponge Rosogolla

Try this Rosogolla or Rasgulla at your home .Your family will love to taste it.Hope u will enjoy the homemade Rosogolla of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Moong Dal Kheer /Payas

Moong Dal Kheer is one of the traditional South Indian sweet dish.In South India its called Moong Dal Payasam.Specially its made on occasions like Ugadi, Onam, Krishna jayanthi. Its prepared with some very basic ingredients like yellow moong dal,milk,coconut.Do u know moong dal is very healthy,it gives a cooling effect to the body,so its ideal for Summer.

Moong Dal Kheer/ Payas

Preparation Time: 10 minutes                                  Serving:  4
Cooking Time: 40 minutes                                         Category: Veg

Ingredients:

• 1/2 cup yellow Moong dal ( soaked in water for 6 hours )
• 1 ltr Milk
• 10 tablespoon Sugar
• 1 cup grated Coconut
• 10 to 12 broken Cashewnut
• 1/2 teaspoon green Cardamom powder
• 2 tablespoon ghee

Method:

• Drain the yellow moong dal and keep side to dry
• Heat ghee in a kadai. Add cashewnuts and fry until light golden brown in color and keep it aside
• In the same kadai add moong dal to the ghee left and saute till fragrant
• Add 2 cups boiled milk and cook till dal gets soft.if it you want add some water
• Add sugar and stir till it dissolves completely
• Add left milk and grated coconut and mix well till it will be thick
• If you like slightly thin kheer then you can add more milk
• Add cardamom powder and fried cashew nuts
• Transfer into a individual bowls
• Garnish with grated coconut

Serve it hot/ cold or in room temperature 


Try this simple healthy delicious sweet dish .Kids & your family will love to taste it.Hope u will enjoy the dish of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Crispy Chickpea Nuggets

Recipe Introduction :
 Today I am going to share with you a delightful veg starter 'Crispy Chickpea Nuggets'. In this preparation mainly I used Chickpea flour which is also known as Gram flour or Besan.

Crispy Chickpea Nuggets

Preparation Time: 15 minutes              Serving:  3-4                Freezing: 90 minutes
Cooking Time: 20 minutes                     Category: Veg

Ingredients:

• 2 tablespoon White oil
• 1 tablespoon Butter
• 1 small size Onion (finely chopped)
• 10 tablespoon Gram flour
• 1/2 teaspoon crushed Black pepper
• Salt to taste
• Butter as required (for Greasing)
• 1 cup Bread crumbs
• white oil to fry
• Tomato ketchup and Coriander leaves (for garnishing)

Method : 

• In a pan add white oil, butter and finely chopped onion and saute.
• Add gram flour, water, salt and crushed black pepper & mix well. Make it thick mixture
• Grease a deep plate with butter and add the mixture in plate and spread it evenly.
• Let it set in the fridge for 90 minutes
• Once it has set, take out the plate & cut it into cubes
• Add bread crumbs in a bowl and coat the nuggets with it
• Fry the nuggets in hot oil and then use tissue paper to absorb extra oil.
• Place the nuggets on a plate.
• Add coriander leaves and tomato ketchup on top of every nuggets. 

So friends make it on Sunday evening. I am sure u all will love this preparation & don't forget to share your comments with me.

Till then Stay good .
Happy cooking... :)

Chicken Bharta

Recipe Introduction :
Friends today I am sharing delicious yummy Non-Veg recipe; Chicken Bharta which is famous as a side dish for main course in all over India. In Chicken Bharta I used long & thin boneless chicken pieces but it is preferred to use shredded chicken. I suggest readers those who are non-vegetarian, they must try this recipe at least once.

Chicken Bharta

Preparation Time: 20 minutes                                  Serving:  2-3
Cooking Time: 20-25 minutes                                  Category: Non-Veg

Ingredients:

• 400 gm Boneless Chicken (long & thin)
• 2 medium size Onion finely chopped
• 2 tablespoon Garlic paste
• 2 tablespoon Ginger paste
• 1 tablespoon Red Chili powder
• 1 tablespoon Garam Masala powder
• 5 tablespoon Curd (bring the curd to room temperature)
• 1 tablespoon Kasuri Methi (dry fenugreek leaves)
• 3 tablespoon Cashew paste
• 1 tablespoon melted Butter
• 5 tablespoons white oil
• Sugar to Taste
• Salt to Taste
• Tomato for garnishing.

Method:

• In a kadai or pan add oil,when the oil is hot, add chopped onion, stir on a medium flame till the onion turns light golden brown.
• Add ginger & garlic paste. Stir & fry for 2 minutes.
• Add sugar for color and stir.
• Add long & thin boneless chicken. Mix it well.
• Add red chili powder and salt; continue cooking till chicken & onion spice mixture are thoroughly mixed.
• Sprinkle kasuri methi over the chicken.
• Beat the curd with cashew paste in a bowl & pour into the pan.
• Cover & cook for 10 minutes on medium heat.
• Add melted butter & garam masala powder. Mix well & switch off the heat.
• Garnish with tomato slice.

Serve hot with Naan/Roti/Parotha or Biriyani.

So readers next time invite your friends and make your weekend SUPERB with delicious Chicken Bharta. I am sure u all will love this recipe & don't forget to share your comments with me.

Till then Stay good .
Happy cooking... :)