Cholar Dal Diye Enchor ( Raw Jackfruit With Split Bengal Gram/ Chana Dal).....:)

We know that cholar dal is a very popular in Bengali kitchen  & it is one of the mostly cooked lentil on special occasions . And Enchor  or Green/Raw Jackfruit also another  popular vegetable in Bangali's kitchen. With this vegetable we mainly prepare Bengalis  famous dish  Enchor Chingri or Enchor Dalna etc. But before few days ago I know a very different type recipe dish. This one is Cholar Dal Diye Enchor ( Raw Jackfruit With Split Bengal Gram/ Chana Dal).

Really this dish is fully new for me. I never try before. But I saw one of  my FB friend/Didi Madhumita Bishnu  this recipe dish posted one of the famous food group. After then I tried this one & the result was just too good. Thank u soo much Didi for your lovely & nice recipe dish. So I also Share this awesome recipe dish with mix little twist to all of you. hope you also love this one...:)

Ingredients:-

1. one cup chana dal
2. one cup  jackfruit cut into midium pieces
3. 1/2 tsp turmeric powder
4. 1.2 tsp ginger pest 
5. one pinch hing/asafoetida 
6. one medium onion ( chopped)
7. 2 green chillis
8. 1/2 tsp sugar
9. 1/2 tsp cumin seeds
10. Salt to taste
11. 1-2 bay leaf
12. 2 whole red chillis
13. one & half cup warm water 
14. 2-3 Tbsp oil 
15. 1 tsp ghee
    
    

Method:-

1. At first Soak the gram for half-an-hour before preparing.
2. After then in a pressure cooker boil the  jackfruit if fresh ( I have used canned Jackfruit ....so boiling was not required )  and once boiled retain the water and set aside the boiled jackfruits.
3. Now heat oil in the Same pressure cooker  add bay leaf, cumin seeds, red chilli , hing/asafoetida. When the spices sizzle add onion, ginger and stir well 5-10 minutes.
4. After then add Salt, Turmeric powder, sugar, green chilis & cook 2-3 minutes. Now add the  jackfruit pieces and  Cholar Dal/ chana dal. Mix it well with the masala on high flame for 2 -5 minutes.
   
5.  Add water &  mix  well (adjust salt if required) close cooker and cook for 2 -3 full whistles, after that keep flame to slow and simmer for 5 minutes.
6. Switch off flame. Wait for 5-10 minutes.Allow pressure to release, open cooker and check the thickness of the curry ( If gravy is looking very thick you use little warm water also) and mix properly ghee.
7. Now Serve with steamed rice/ Roti/Paratha.

   

   

Enjoy Your's Cholar Dal Diye Enchor ....!!!

Ilish Barishali........:)

We all know that Bengali people love to eat Fish,& always love to do experiment with variety of Fish recipe.The ilish machh (local name of the Hilsa Fish ) has always been the consensus candidate in Bengali society.Maximum Bengali love too much this fish. "Ilish Barishali" is a one of the most delicious & little bit different style Ilish recipe I have ever tried. At the first time when we tried this dish, me & my husband both are too much loved this dish. I have tested it in a reputed & authenticate restaurant  of Kolkata , name is "Bhajohori Manna". This one is a Bengali speciality restaurant.

We went many more time to the same restaurant mainly for this yummy dish. After then we started to search the recipe & collect the recipe from a professional Chef at this restaurant. "Bhajohari Manna" restaurant's  another great senior Chef Hrushikesh Kar also share his some special dishes recipe to  India's on of the famous & most popular newspaper.One of them was  "Ilish Barishali ". A big thanks to the respected Chef's for this delicious Ilish Barishali" recipe.
So I want to share the recipe with all of you. Hope you also enjoy with this yummy recipe...:)

Ingredients :-

• Ilish Machh or Hilsha Fish - 6-8 large pieces
• Mustard Oil -       7-8 tsp
• Turmeric -          1& 1/2 tsp
• green chilies-               (whole 4-5)
• Salt to taste 
• kalojira/Kalonji seeds -   1 tsp
• Yogurt -                             3-4 tsp
• Mustard seed paste -     4-5 tsp
• Poppy seed paste -       3-4 tsp
• cashew nut paste-         4-5  tsp
• Grated coconut -          4-5 tsp
• Green chili paste -      1-2 tsp
  
  

Method:-

1. At first marinate the fish in salt and a little turmeric powder and leave for an hour.
2. Now heat 5-6 tsp oil in a Karai/wok . Let the oil is hot. After then  add the Ilish pieces into the oil. Dont fry it very hard. Let it fry only for a few minutes. then keep in a side. ( Actually the original recipe Chef's used raw hilsha fish. but here I used frozen fish. So I lil bit fry this fish).
3. After then add half of the mustard paste ,grated coconut and cashew nut pastes and apply on the fish.
4.  Again heat same karai/wok . If need add some more oil and add green chillies and kalonji. Add the remaining turmeric powder, green chilli paste and yogurt and cook for few minutes.
5. Then add the remaining mustard paste & Poppy seed paste along with a little water. Add salt also as per taste. 
6. Cover and cook for another 4-5 minutes. Add the fish and simmer for 10 minutes.Check the thickness of gravy.
7. Now add 2 tsp  mustard oil and  whole green chillis. Cook for 2- 3 minutes. 
8. Your's "Ilish Barishali" is ready now. Serve hot with plain Rice.
   
   
   
   

Enjoy your's "Ilish Barishali"......!!!.

"Kochi Pathar Jhol/Bengali Mutton Curry With Gravy".....:)

Bengali Style Mutton Curry I already posted before here.But this "Kochi Pathar Jhol" is little bit difference. For this dish mainly we uses  young (kid) goat & another important ingredient is Potato.This one is a very favourite dish for Sunday lunch in almost every Bengali house.  Kochi Pathar Jhol is in the menu, maximum Bengali  skipping all other dishes  and will go only with this Pathar Jhol. Bengali's "Jhol" means "Gravy". This gravy/jhol we love too much with gorom bhaat(Plain rice).

 This "Kochi Pathar Jhol" recipe also my Baba's (Dad). Really his hand have a magic .Any type of meat dishes he prepare just too good. But this dish prepare my Husband following to my Dad's recipe. He also a great cook in my kitchen.here I share my baba's "Kochi Pathar Jhol" recipe to all of you also enjoy this one....:)

Ingredients:

• 700 grams Meat of young (kid) goat.  Raan or legs is good for this dish &  cut into medium pieces.
• 3 Medium Potatoes, peeled and quartered.
• Salt as per taste.
• 1/2 tsp sugar .
• 1 Tablespoon Turmeric .
• Tomato 1 big ( roughly chopped).
• 4/5 Medium Onions, (finely chopped).
• Garlic  about 7-8 flakes (finely chopped).
• 2 tsp Ginger pest.
• Garam Masala Powder 1/2 tsp(optional) 
• Whole Cloves -3, Green Cardamom-3, Cinnamon-1".
• 1 tsp Red Chili Powder & 1/2 tsp kashmiri Chili Powder.
• 3-4 hot Indian green chili.
• 2-3 tsp yogurt.
• 5/6 Cups of boiling water. 
• 1/2 cup Cooking Oil(We Used Mustard Oil).
  
• 
  

Method:-

1. At first proparly wash the Meat pieces and remove water and keep in a big mixing bowl. Then sprinkle little salt and half of Turmeric Powder , 2 tsp oil, yogurt and keep aside for 2-3 hours.
2. In a Kadai or pressure cooker( I used Pressure cooker) heat the oil.When it starts smoking, add the potatoes and put little salt & shallow fry for 7-10 minutes.After then take out the potatoes and keep aside.
3. Now in the same oil add the sugar and caramelize it.
   Then add whole spices .When they start splattering, add the chopped onions and sauté till they are translucent.
   
4. Now add the chopped Garlic and Ginger Paste and stir well. Also add rest of the Turmeric Powder, Red & kashmiri Chilli Powder.After then add chopped tomatoes to the mixture and cook for 10-12 minutes in medium flame till oil separates out from the mixture.
5. Now add the Meat pieces and stir well.Cook for 10-15 minutes by stirring occasionally.Now add some salt and  green chili's mix well then. The meat will also release some water. Wait for the water to almost dry up and for the meat to change color.
   
6. Once the meat has changed color and no longer looks raw, we give a good stir, and  Add the boiling water. Then cover and cook on high flame for 20-30 minutes in Kadai or 4-5 whistles in pressure cooker.After then add the fried Potatoes and cook over medium flame for 10 minutes or 1 whistle.If need put some boiling water.Because this dishes main attraction is the gravy.
7. Now reduce the flame to low and cook for another 10 -15 minutes (open the Pressure Cooker cover also) .At last sprinkle the garam masla powder & switch off the gas.
8. Your's "Kochi Pathar Jhol" is ready to be served with Sada bhat/ Plain White Rice.Roti/chapati also good.
9. 
   

Enjoy Your's "Kochi Pathar Jhol/Bengali Mutton Curry With Gravy"......!!!!

Poda Pitha / Spiced Rice and Coconut Cake from Odisha...:)

At first thank you soo much too all my dear foodie lover friend's....:)....Because with your's love & wishes this one is Sampaparis Passion's  50th Blog post.Really I am soo happy.Hope now & in future also Sampaparis Passion full filled your's all foodie wishes...:)....So we celebrate the day with this Odisha spacial Poda Pitha / Spiced Rice and Coconut Cake from Odisha...:)

Poda pitha is almost exclusive to the the Raja festival, which marks the onset of the rainy season, and is celebrated over three days in Orissa. It augurs the start of the rains which brings joy to the farmers.This is also the favourite dish of Lord Jagannath “The God of the Universe”.

Actually eastern part of the West Bengal ( mainly Odisha & West Bengal borderline area) also this one is a very popular dish. I know that because my Maternal uncle house is Odisha & West Bengal border area. So I am very habituated to lots of Oriya dish. My Grandmother prepare this one too good.So here I share her unqiue  recipe & my one of  favourite  dish. Hope you also enjoyyy with this dish......:)

Ingredients: 

• 250 gm(one cup) - black gram (urad dal)
• 500 gm(2 cup) - rice
• one small  - coconut (Break coconut into 2 halves...Grate half and cut the other half into small pieces)
• Approximately 400 gm - gur (jaggery) / sugar (As per your taste)
• 1/2 inches  - grated /finely chopped ginger
• green cardamom -      2-3 crashed 
• 2-3 tsp dry fruit
• 3-4 tsp - ghee
• 1/4 tsp - baking powder
• Approximately one tsp - salt (as per your taste)
  

Method: 

1. At first Soak rice and  black gram (urad dal) in separate bowls for about 5 -6 hours .
2. Then wash them thoroughly. Put the  gram with a little amount of water in the grinder and make a fine thick paste. Make a same paste of rice also but rice paste is little coarse and dry.
3. Mix both rice and gram and make a thick batter and Add salt to the better and let it stand overnight for self-fermentation. 4 to 5 hours also fine . 
4. Now add slice coconut , grated coconut,ginger, salt, sugar/jaggery, dry fruit and baking powder. Mix all well .
   
5. Pour the better  to a baking tray/dish grease it with little ghee. Pre-Heat the oven at 280 degrees  fahrenheit. After then put the baking dish in the oven and bake for 20 mins same temp. After then do the oven temp. 200 & bake again  30 to 40 mins. 
6. After then to check for pitha readiness, put insert toothpick or fork. If the better does not stick, its ready. Allow the pitha to cool before cutting into pieces.
   
    
7. Now your Poda Pitha is ready to serve & serve it with any chutney preferably with coconut chutney or plain Nolen gur/Palm Jaggery. I love with out anything only Poda pitha also.
   
   

Enjoy Your's Poda Pitha / Spiced Rice and Coconut Cake from Odisha...:)