Coconut Magic Truffle

Coconut Magic 

Truffle

Choco Marble Lollipop

Choco Marble Lollipop

Uncultivated Forest Foods

Meen Mouli: Fish as major ingredient

Meen  Mouli

Background: Meen Mouli is a traditional non-vegetarian dish of East-Bengal (modern Bangladesh). However, the creative beauty and taste of this item didn’t reach to many Indians. 

Ingredients:

          750 gms  Rohu or Katla Fish

·         Chopped onion: 250 gms

·         Ginger paste: 2 table spoon

·         Salt to taste

·         Turmeric powder: 1 teaspoon

·         Coriander powder: 2 table spoon

·         Cumin seeds: I teaspoon

·         Mustard Oil: 6table spoon                           

·         Chopped Green chili: 1table spoon

·         Cinnamon  powder: 1tea spoon

·         Bay & curry leaves

·         Dried red chilli : 2

·         Milk: 1 & 1/2 cup

·         Whole wheat flour: 1 table spoon

·         Whole green chilli 4/6 to garnish 

Method:

• Take a medium size Katla fish. If Katla is not available, Rohu would be the best alternative. Cut the fish into little big size and clean properly.
• Marinate the fish for ten minutes through turmeric powder and salt. Fry the marinated fish in a low flame
• Take a non-stick pan and heat at least 4 table spoons oil and put the cumin seeds, bay leaves and red chillies. Let them splutter and add the chopped onions. We must remember not to fry onion for a long time. It is better to keep the original colour of onion intact. 
• Add the whole wheat flour with fried onion. Stir again in a low flame for around two minutes. Add the ginger paste and green chilli paste and fry for a while and add coriander powder. Sprinkle some water and stir the whole preparation for another 2-3 minutes. 
• Now we need to add the cold milk to it. Bring to the boil, reduce the heat, and simmer gently for few minutes and add the fried fish one by one. 
• Sprinkle the cinnamon powder and cover it. Keep it covered for another five minutes on low flame. After five minutes we will add the salt according to taste. 
• Serve the Meen Mouli on a flat plate with gravy. Sprinkle some mustard oil from the top and garnish it with green chillies and Curry leaves.  It goes very well with hot steamed rice.

Zee Khana Khazana Show

http://youtu.be/3mU64OARCL8

Patishapta (Stuffed Pan Cake)

Patishapta (Stuffed Pan Cake)

Patishapta (Stuffed Pan Cake)

Ingredients for the Pan Cake

1.      Basmoti rice flour -2 cups

2.      Maida -2 table spoons

3.      Sugar- 2 table spoons

4.      Water- 2 cups

5.      White oil to fry

Ingredients for the Stuffing 

1.      Fresh grated coconut-1cup

2.      Grated jaggary -1 cup

3.      Khoya- 1/2 cup

4.      Cardamon powder-1/2 teaspoon

Method:

Step 1: Take all of the above mentioned ingredients of the pan cake batter and make a smooth batter of pouring consistency.

Step 2: Now mix all the ingredients of the stuffing and make a homogeneous stuff. Take a heavy bottom pan cook the stuffing ingredients for 7 to 8 minutes. When it will start to leave the sides of the pan and becomes little bit sticky then switch off the gas. Cool it down for few minutes.

Step 3: Now take a flat dosa making pan. Heat the pan and coat the surface of the pan with little oil. Apply oil through a piece of cotton.

Step 4: Pour the batter about 5 table spoons on the hot pan and spread the mix on the pan till it gets a circular shape like small size Dosa.

Step 5: Add 2 table spoons stuffing over the pancake . Now roll the pan cake along with stuffing; after 20 to 25 seconds. Keep the rolls over the pan and flip sides every 5 to 8 seconds till it gets brown.

Presentation: Serve Patishapta hot or in normal room temperature. 

Gurer Payesh: A Bengal Delicacy

Gurer Payesh

Gurer Payesh

Ingredients 

1. Gobindo Bhog Rice or small grained flavored basmati rice 100 gms

2. Milk 1 liter

3. Ghee 1 table spoon

4. Cashew nuts 8 to 10 pieces    

5. Bay leaves 2-3 pieces 

6. Cardamon 2 to 4

7.  Grated Khejur Gur (dates flavored jaggery) 1 cup

8. Milkmaid 1/4^th Cup

Method:

Step 1: Soak the rice in water for half an hour and drain the water.

Step 2: Add one table spoon of ghee and mix with the rice uniformly

Step 3: Take a heavy bottom pan and boil the milk with bay leaves and cardamon for 10 minutes

Step 4: Add rice to boiled milk and cook till rice gets soft.

Step 5: Add milk maid and mix it uniformly

Step 6: Now, it is time to add the grated jagerry with desired quantity. Switch off the gas immediately. 

Otherwise the kheer may get curdle. Cover the kheer with a lid. The jaggery will melt automatically. Garnish the kheer with some cashew nuts.

Presentation: 

The aroma of jaggery is the speciality of this traditional Indian Khir. However, the aroma will be subdued if you serve it hot. That is why, it is always advised to serve at room temperature or after keeping it in a fridge for some time. 

Youtube Link: http://youtu.be/3mU64OARCL8