Thursday, 26 November 2015

Punjabi Egg Tarka

      Before a few weeks Mahindra started a campaign called "Seed The Rise" (#SeedTheRise ) to respect those people(our farmers) who invest or spent their whole life to produce valuable Indian seeds and to help them to provide better life. In this regard we KFBian(Kolkata Food Bloggers) salute the initiative started by Mahindra and participated in the campaign in our own way by preparing  recipes made with pure Indian seeds.
     I'm going to post a tasty and pure Punjabi rather Indian dish of lentil or Daal which is the most important supplement in our daily diet. Whenever I go to my doctor for my lil's vaccine or check-ups, the doctor always list down healthy and useful food intakes with one sure item that is any lentil or Daal .If we talk about its Nutritional value it is full of Proteins  and if we quote unquote from Wikipedia it says… “In a 100 g serving, raw lentils provide 353 calories and a rich source of numerous essential nutrients, particularly dietary fibre and protein supplying 122% and 52% of the Daily Value (DV), respectively. Micronutrients in high content include folate(120% DV), thiamin (76% DV), phosphorus (64% DV), iron (58% DV) and zinc (50%), among others (table).
Lentils have the second-highest ratio of protein per calorie of any legume, after soybeans”.
      So if we believe “Health is wealth” take good food and do some minimum exercise if possible and that is what also suggested by doctors and nutrition experts.

·        Whole Mung Dal/ Moong Dal (with skin) - 1cup
·        Grated ginger and garlic - 2 tbsp.
·        Chopped onion(medium sized) -  2 nos
·        Chopped or slice green chillies - 2 no
·        Chopped tomatoes (small) 2 nos. or roughly pureed tomatoes - 1/2 cup
·        Red chili powder - 1/2tsp.
·        Coriander powder - 1 tsp.
·        Dry roast cumin powder - 1/2 tsp.
·        Garam masala powder - 1/2 tsp. +1/4 tsp. for sprinkling
  (Used cardamom, clove and cinnamon)
·        Tadka masala – 1 and 1/2 tsp.(ingredients below)
·        Vinegar - 2 tsp.
·        Salt to taste
·        Sugar - 1 and 1/2 tsp.
·        Whole cumin seeds - 1/4 tsp.
·        Fenugreek seeds  -4/5 no
·        Whole dry red chili - 1 no
·        Bay leaf - 1 no
·        Asafoetida - 1/4 tsp.
·        Coriander chopped - 1 handful
·        White oil 3 tsp/Butter - 5-9 grams
For Tarka masala need:
·        Red chili powder - 1/2 tsp.
·        Coriander powder - 1/2 tsp.
·        Salt - 1/4 tsp.
·        Onion powder - 1/2 tsp.
·        Garlic powder - 1/2 tsp.
·        Gingar powder - 1/4 tsp.
·        Dry fenugreek leave crash - 1/2 tsp
·        Turmeric powder - 1/4 tsp.
·        Cumin powder - 1/4 tsp.
·        Cinnamon powder - 1/4 tsp.
·        Black pepper - 1/4 tsp.
·        Clove powder - 1/4 tsp.

·        Wash and then boil skinned Moong Dal in 2 cups of water. Keep it aside.
·        Take a kadai, heat oil or butter as you like.( can use little amount of oil if use only butter)
·        When Butter melts or oil is hot add whole cumin seeds, fenugreek seed, bay leaf, whole dry red chili and asafoetida.

·        It will start to splutter and then add onion chopped .cook for 30 sec. The colour will change into pink.

·        Then add grated ginger- garlic, mix and saute until it becomes brown in colour.

·        Add chopped tomato or pureed.

·        Mix and cook until it is cooked well and oil will float over on top.
·        Add boiled lentil, green chili chopped, salt and sugar, mix well.

·        After 2-3 minutes add rest other dry spices except coriander leaves (chopped).
·        Cook for 5 minutes and add 1 cup of water.
·        In the meantime fry eggs mixing with simply little bit of black pepper and salt and cut into small pieces.
·        After boil for another10-15 minutes add fried eggs and finally off the flame and add fresh coriander leaves (chopped ) and sprinkle rest Garam masala.

·        Give standing time and serve hot with any Indian bread.

Friday, 20 November 2015

Palak Paneer

Paneer is the most favoured food for vegetarian of all time. It is available everywhere and there are so many recipes to prepare with it. I love to do experiments with Paneer because my little daughter loves it very much among a few. From childhood she is little allergenic to milk products and her doctor suggested only two milk products “Paneer/Chaana” and “Yogurt”. It is full of protein and fits every age group.
      Whatever, today I am sharing one of the most known recipes using Paneer that is “Palak Paneer”. The origin of the recipe is Western Punjab or Pakistan and is basically a Tomato based gravy with blanch Spinach paste. It brings the sweet and sou taste due to the addition of vinegar or yogurt. It is a perfect vegetarian dish with Chapati or Naan.

·        Spinach leaves/ Palak / Palang -2 branches
·        Green chili -2 no( I used deseeded)
·        Paneer (cut into cubes) -300 grams.
·        Onion chopped -1  big sized
·        Grated ginger -1’’ piece
·        Grated garlic – 1 no
·        Tomato puree -1/2 cup
·        White vinegar -4 tsp.
·        Fresh cream -1/4 cup
·        Sugar -1 ½ tbsp..
·        Salt – to taste
·        Asafetida -1 pinch
·        Cumin seed-1/4 tsp.
·        Bay leaf -1 no
·        Fenugreek seed -4-5 no
·        Dry red chili -1 no
·        Red chili powder-1/4 tsp.
·        Dry fenugreek leaves crushed (Dry roast it and then crushed with your hand) -1/2 tsp.
·        Garam masala powder-1/4 tsp.
·        Butter -1 tsp.
·        White oil-2 tsp.

·        Blanch spinach leaves into required water, then immediately strain and hold it under cold tap water.

·        Then blend spinach adding two green chilli.

·        Heat a pan or kadai. Add butter into it. Take Paneer cubes.

·        When it melts add Paneer pieces and sauté it only for less than one minute.

·        Fry it in high flame and remove from heat before catching the brown colour. (You may not fry paneer pieces, but my family like the fried and so I did it.)

·        In to the remaining butter add 2 tsp. of oil.
·        When hot add bay leaf, fenugreek seeds, cumin seed and dry red chilli.
·        When it starts to spluttering add grated garlic-ginger paste.
·        Fry for one minute and add chopped onion in it.
·        Fry it until its colour changes to pink.
·        Next add tomato puree, salt and sugar in it and cook it until oil is floating on.
·        Add spinach paste in it .Cook for 3-4 minutes.
·        Add fresh cream and vinegar in it, can add little more sugar and salt this time if needed.
·        Add fried Paneer in it and cook for 10-12 minutes in low flame. Don’t stir too much.
·        Next open the lid and add dry fenugreek leaves and garam masala.
·        Remove from heat and after plating spread ½ tsp. of butter over it.

Tuesday, 17 November 2015

Tilkut (Tilkatri or Sesame Seeds Bar)

           Kali Puja and Bhai Phota is finally over and we Bengali just gone through a long festive season. It is now half passed November and a nice touch of winter can be felt.  It is said that winter is the best season to enjoy in and around Kolkata. Christmas and New Year celebration is not so far and it is best time of the year to roaming around and to enjoy each and every day. So ‘Picture to abhi baki hai mere dost’ means the festival season is not over yet. Winter is the season when Holy Makar Sankranti or Pous Sankranti celebrated each year not only here in West Bengal but all over  India and  Sankranti celebration is incomplete without a holy dip into Ganga at morning or preparing Tilkut or Tilkatri.
         Though Tilkut originates from Bihar or Jharkhand but you just actually feel it is our own Bong Sweet as for us it is an integral part of this holy celebration. A no. of sweet items made out of ‘Til’ or sesame like Tilkut , tiler Naru/Ladoo , Til Takti , Til Barfi name a few. We Bengali prepared different Tilkut and Tiler Naru along with our very traditional Pitha. Til is also used in stuffing of Pirtha too. Til or Sesame used widely in sweets and other recipes because of its health benefits due to its nutritional content includes vitamins, minerals, natural oils and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber and protein.
    So presenting comparatively a very simple sweet dish Tilkut or sometimes Til Barfi.

·        Dry roasted sesame seed - 150 grams.
·        Dry roasted peanuts (crashed ) - ¼ cup
·        Jagerry ( sugarcane Jagerry) - 450 grams
·        Water -1/4 cup
·        Grated dry coconut -2 tbsp. (heaped)

·        Heat a big mouthed kadai. Add water in it.
·        When it just starts to boil, add Jagerry and mix it well.
·        When both are mixed and boiling and just stars to little sticky and thicken, then add sesame seed, dry coconut and crashed peanuts.
·        Mix and stir constantly and it ready when it just stars to stick to edge of the kadai.

·        Remove from heat and spread a greased spreader plate or thali.
·        After a minute cut in square shaped with a knife.
·        Let it be cool at room temperature.
·        Remove it from plate and store it into a container. Sweet snacks are ready to serve.

           Ready to plating........

Thursday, 5 November 2015

Kalakand - Diwali Special

The festival season is in full blast, Everywhere we can see the decorated lights, newly painted houses ,painted street footpaths and railings. The city of Kolkata is maked over like a bride. Kolkata is truly ready to celebrate the festival of Diwali or Deepavali means the rows of Diyas.
       If one define this most popular festival in words then any one can say ‘Crackers’, ‘Lights’ and ‘Sweets’. Yes this is the festival of lights and is signifies triumph of good over evil. The lights, the sound of fireworks, the decorations, new clothes, the friendly exchanges amongst family and friends, the food, the joy of togetherness and the general excitement in the air.
      To celebrate Dewali with some homemade sweets, today I am going to post one of all-time favourite sweets - the kalakand, a delicious and creamy sweet prepared with milk. It is rich in milk protein and prepared with grainy reduction of milk and sugar. And it’s delicately flavoured with cardamom powder makes it out of world in taste.
    Try out this very simple dessert item at your home and enjoy the festival…A Very Happy Diwali.


·        Cow Milk Liquid (each ½ ltr) -2 nos.
·        Lemon juice of one lemon
·        Green cardamom powder -1/4 tsp.
·        Rose water-1/2 tsp.
·        Pistachio – 10 grams.
·        Cashew-nuts -1/4 cups(about 50 grams)
·        Amul milk powder-2 tbsp.
·        Sugar-3/4 cup.


·        Take one milk liquid packet and let it boil.
·        When it just started to boil, add lemon juice and leave it for boiling for another 3-4 minutes.
·        Milk will start to curdle and separated from water which will release after adding lemon juice.
·        Strain the water using a muslin cloth and hang the prepared Chanaa for about 15 minutes.
·        Now take a fresh pan and boil next packet of liquid milk of ½ ltr.
·        When it starts to boil, add sugar, mix and stir constantly.
·        Take out ¼th cup of the milk and mix Milk powder after it become moderately hot in a separate cup. Otherwise lumps will form of milk powder. Stir and mix well so that it becomes even liquid. Keep it aside.
·        Meanwhile in a blender blend Cashew-nuts and pistachio together and make powder.
·        Add this into the boiling milk and stir frequently. Otherwise it will be stick at the bottom of the pan.

·        Next add milk powder mixture, prepared fresh Channa ,rose water and green cardamom powder and mix it well.

·        Milk mixture will become thick while it is boiling.

·        When it will become too thickened or concentrated, pour it over a greased square flat container containing aluminum sheet.
·        Let it to cool at room temperature. Spreads little bit crashed pistachio over it and keep it into refrigerator for about 15 -20 minutes.


·        Cut it in square shapes or diamond shape using a knife and it is ready to serve.

·      Celebrate this Diwali with Homemade Kalakand. Happy Diwali