Bhapa Doi

  Ingredients:

1. 1 cup Milk
2. 400 g Condensed Milk
3. 1 cup Thick Yogurt/sweet curd (whisked)
4. 10 Almonds nuts(blanched and peeled)
5. 15 Pistachios nuts(blanched and peeled)
6. 15 Raisins/kismis.

 Method:

1. Take sufficient water in a pressure cooker and heat it.
2. In a shallow steel pan, take the milk and add condensed milk and yogurt to it and blend well.
3. Add almonds, pistachios and raisins to the milk and mix well.
4. Cover the pan with cling wrap and seal it all around leaving a few slashes on top.
5. Place the pan in the cooker and steam cook it with the lid on for forty minutes.
6. Take it out of the cooker and allow it to cool down.
7. Refrigerate it till set and then cut into pieces and serve.

Dahi Rui/Curd Rehu

 

Ingredients:

1. Rohu Fish - 4 pieces (big)
2. Turmeric powder - 1 Tsp.
3. 1 Medium Onion
4. 1 Inch Piece Ginger
5. 6 Green Chili
6. Sour curd/yogurt - 5 Tbsp
7. 3 Cardamom
8. 5 Cloves
9. 1/2 Inch piece Cinnamon
10. 3 Tbsp. Cooking Oil
11. 1 Tbsp. Ghee
12. 10 half dust Cashew nut
13. A pinch of suger
14. Salt to taste

 Method:

1. Clean and wash fish pieces thoroughly. Apply salt and turmeric powder and keep aside for 10 minutes.
2. Grind onion and ginger into a fine paste. Add this paste, green chilies, bay leaf, salt and sugar to the sour curd. Pour this mixture all over the fish pieces and marinate for about 20 minutes.
3. Heat oil and ghee, fry chopped onion till light brown in color. Add the soaked fish pieces one by one and turning them over after a few seconds. Pour the remaining marinade mix. Add  cashew nuts and bring to a boil.
4. Cover and simmer in reduced heat for ten minutes till the fish is done. Powder the cardamom, cloves and cinnamon and add. Add salt and sugar(if you want) to taste. Cook in slow fire for another few minutes. Serve hot with  rice.

Easy Baingan/brinjal Bharta

Ingredients:

1. 1 Large brinjal (baingan/eggplant)
2. 1/2 cup onion (finely chopped)
3. 1/2 tsp grated ginger (adrak)
4. 1 tsp green chillies (finely chopped)
5. 1/2 cup tomatoes (finely chopped)
6. 1 tsp mustard oil
7. Salt to taste
8. For The Garnish 2 tbsp chopped coriander leaves  (dhania patta)

 Method:

1. Grease the brinjal with a little oil, make slits all over the surface and cook over an open flame till it is soft.
2. Cool and peel the skin. Mash the pulp thoroughly
3. Add the ginger, tomatoes, green chillies, mustard oil and salt
   and mix well.
4. Garnished with the coriander leaves.
5. Serve with rice and dal.

Doodh Puli Pithe

 

Ingredients:

1. Milk : 1 litre
2. Sugar : 1 cup
3. Rice Flour : 500 gm.
4. Salt : a pinch
5. Lukewarm water to make the dough
6. Grated Coconut : 2 cups
7. Sugar : 1 cup
8. Cardamom Powder : 1 tblsp.

 Method:

1. Take coconut in a wide pan. Add sugar little by little and keep stirring in low flame.
2. Cook this mixture until the mixture comes together and sticks together.
3. Remove from heat when the mixture leaves the sides of the pan.
4. Flavor it with cardamom powder. Let it cool.
5. Take rice flour, add salt and mix. Add enough lukewarm water to make a soft dough. Cover the dough with a cloth.
6.  After sometime, make small balls, size of a lemon from the dough. Flatten each ball with your fingers in the shape of a bowl.
7. The shell would be medium thin. Stuff small amount of filling mixture into it.
8. Bring together both the edges and it will get the shape of half-moon, press and seal with your finger.
9. Your puli is done. Make other pulis the same way.
10. After sometime, make small balls, size of a lemon from the dough. Flatten each ball with your fingers in the shape of a bowl.
11. The shell would be medium thin. Stuff small amount of filling mixture into it.
12. Bring together both the edges and it will get the shape of half-moon, press and seal with your finger.
13. Your puli is done. Make other pulis the same way.
14. In a big wide pan, heat milk, Once it starts to boil, let it cook for 10 minutes.
15. Then lower the heat to low, add suger according to your taste(you should always add jsuger in low heat, as in high heat it can curdle the milk).
16. Mix, add all the prepared pulis now, cook for another 15 minutes or until pulis are soft and the milk has thickened. Take care not to break the pulis.
17. The milk shouldn't be too thick nor too thin.
18. Serve Cold.

Kumror Chakka/Pumkin Curry

Ingredients:

1. Pumpkin/kumro - 400 gms (cut into small cubes).
2. Aloo/potato - 1 large (cut into small cubes).
3. Black chickpeas/Kala Chana - 1/2 cup.
4. Coriander powder - 1 tsp.
5. Cumin powder - 1 tsp.
6. Turmeric powder - 1 tsp.
7. Ginger paste - 1 tsp.
8. Red chili powder -  1/2 tsp.
9. Sugar - 1 tsp (in case the pumpkin is not sweet).
10. Panchphoron - 1 tsp  ( a mix of five spices like fenugreek seeds, cumin seeds, nigella seeds, fennel seeds and black mustard seeds.).
11. Salt to taste.
12. Oil - 2 and 1/2 tbsp for cooking .
13. Grated coconut - 1  tbsp.
14. Bay leaf - 1.
15. Dry red chili - 1.

 Method:

1. Soak black chickpeas/Kala Chana in water overnight. Pressure cook with salt till soft.Keep aside.
2. Heat oil in a cooking pot/Kadhai and add seasoning of bay leaf, panchphoron and dry red chilli.
3. When they begin to splutter, add potato  and black chickpeas/Kala Chana black chickpeas/Kala Chana under low flame for 5 minutes. ( sprinkle water if needed).
4. Add ginger paste and fry for a minute or two minutes.
5. Add Pumpkin ,coriander powder, cumin powder, red chili powder, Turmeric, and mix.  Continue frying.
6. Add grated coconut . Cook covered on medium heat for 3-4 minutes. If the mixture turns dry, add 1/2 cup of water.
7. Add salt & sugar. Cook covered until potatoes and pumpkins are cooked through. 
8. Serve hot with roti or rice. Enjoy your meal.

Kacha Aamer Chutney (Green Mango Chutney)

Ingredients: 

1. Medium green mangos - 2
2. Panch phoron - 1/2 teaspoon panch phoron
3. Dry red chilli - 1
4. Whole jeera (cumin) seed - 1teaspoon
5. Salt to taste
6. Oil - 2 tablespoon
7. Sugar - 1cup
8. Chopped ginger– 1 teaspoon

Method:

1. Peel the skin of the green mangoes. Take out the seeds. Cut the green mangoes into 4 pieces and keep aside.
2. Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies
3. When they start to crackle mix in the mangoes.Stir and cook well.
4. Add 1 teaspoon chopped ginger. 
5. Now add some water and  Add sugar.
6. Stir and cook well.
7. Roast 1/4 tsp whole jeera seed on the tawa and grind it to a powder. When the chutney is cool sprinkle this powder on top.
8. Now the green mango/kacha aamer chutney is ready.

 

Muri Ghonto

Ingredients:

1. Moong Dal - 1½ cups
2. The head of any large fish (preferably rui/rohu) - 1
3. Onion (chopped) - 1 cup
4. Fried cumin powder - 1 teaspoon
5. Coriander powder - 1 teaspoon
6. Turmeric powder - ½ teaspoon
7. Chilli powder - 1 tablespoon
8. Ginger paste - 1 tablespoon
9. Garlic paste - 1 teaspoon
10. Bay leaf - 1
11. Vegetables oil - 5 tablespoon
12. Salt to taste
13. Garam masala a pinch

 Method:

1. First roast moong dal on slow heat until it golden brown.
2. Soak in water 10 minutes. Then drain the water.
3. Then drain the water.
4. Clean the head
5. Take 1 teaspoon salt and ¼ teaspoon turmeric and rub with the head.
6. Heat a deep pan on medium high and take 2 tablespoon oil.
7. Fry the head each side.
8. Take out the head and add rest of oil in same pan.
9. Add onion and Fry onion until it becomes soft.
10. Add bay leaves, ginger paste, garlic paste, chilli powder, turmeric, coriander powder and Garam masala
11. Fry spices until oil comes out. Add 2 tablespoon water and cook 2 minutes.
12. Add the moong dal and fry 3 minutes and add 6 cups of water and salt.
13. Bring to boil and add the fish head and break it little.
14. Simmer on low heat till moong dal is cooked.
15. Add fried cumin and Serve with rice.