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...:)

"Nimki/Namakpare"......:)

Salty, Crunchy, "Nimki/Namakpare" is a very popular Indian snacks with tea or with out tea....!!!......For my home all time Favorite... These diamond/square  shaped savory crackers, Nimki have a lot of childhood memories attached to it. My Maa (mom) makes the best Nimki in our home. I remember her making  them in big batches during mainly festive season ( Holi, Durga puja, Diwali etc) and we, means me & my two younger brother  waiting around the kitchen for little bit tasting to this salty, crunchy.

In my house me & my Husband both are too much love this one. So regularly I prepare this snacks. Also when we arranged any snacks/tea party with friend's this one is very popular item.Here I share my Nimki recipe to all of you.Hope you also enjoy with this one....:)

Ingredients:

All purpose Flour/ Maida: 2 cups

white oil/ Ghee:  2-3 tsp

Nigella seeds (kalo jeere/Kalounji): 1/4 tsp

Ajwain/jowan: 1/4 tsp

salt: as per taste 

water to knead the dough

oil for deep frying 

Method:-

1. At first take a big bowl and pour in the flour. Rub the Nigella , Ajwain seeds in your palm and add to the flour, along with the salt and oil/ghee. Mix everything together. Rub the oil/ghee into the flour mixture so that the flour looks all crumbled. This is very important for a flaky crunchy nimki. 
2. Now add water very little at a time and knead to get a tight dough, knead it for further 3-4 minutes. Cover with a bowl or under plastic wrap and keep aside for 30 mins.
3. Divided the dough into four to five equal parts and shape them into smooth balls.
   
4.  Roll one dough ball at a time into thin chapati like discs. Using a knife or a pizza cutter cut thin strips of the dough and cut the strips diagonally to get diamond shaped pieces or square .
   
5.  Fry them in medium hot oil till they are golden brown in color. Do the same with rest of the dough balls. Keep the rest covered when you are rolling one.
6.  Cool them completely before storing.This keeps it fresh and crunchy for longer period of time.
   
   

EnjoyYour's Nimki/Namakpare....!!!

Microwave Baingan Bharta/Mashed smoked Eggplant Curry.....:)

Baingan Bharta/  Baingan ka Bharta is one of the most famous North Indian recipes we know that.In the original recipe, we roast the whole Eggplant on the fire and then peel the skin, mash it In the 
cook it in spice. The taste of the roasted eggplant is all time very good. But here I show you fully "Microwave Baingan Bharta" recipe. This one is very easy & quick recipe too for all of us. 

I am always follow original method of roasting a Baingan/Eggplant over an open flame to make baingan bhartha. This time firstly I do full method in the Microwave.The smoky flavor would be absent but the taste was too good. Here I share my "Microwave Baingan Bharta" recipe to all of you. Hope you also enjoy with this yammy & easy recipe.

Ingredients:-

• Eggplant/Brinjal/Aubergine - 1 large
• Onion - one big chopped finely
• Green chilli - 2,
• Ginger - a small piece,finely chopped
• Garlic - 4 or 5 pods, finely chopped
• Tomatoes - 2 finely chopped
• Red chilli powder - 1/2 tsp
• Garam masala -3/4 tsp
• Cumin seeds-  3/4 tsp
• cumin powder- 3/4 tsp
• Salt
• Turmeric powder - 3/4 tsp
• Corriander leaves - a few, to garnish
• 3-4 tsp cooking oil
  

Method:-

1. Grease the brinjal with a little oil, make slits all over the surface and then microwave on high heat for 13 to15 minutes or until the skin shrivels up and the brinjal gets cooked.(but every 2-3 mins open the microwave door & check that).
   
   
   
   
   
2. let it Cool and peel the skin. Mash the pulp thoroughly and keep aside.
   
   
   
   
3. Now Heat 3-4 tsp of oil in a microwave safe bowl. Add cumin seeds/jeera  and heat for 45 to 60 seconds. Stir in the onion, garlic, ginger, green chillies ,and heat for another 5-7 minutes.
   
   
   
   
4.  Now add in the tomatoes and cook for another 5 minutes. Add turmeric powder, red chilli powder, garam masala, salt, sugar(optional) and the mashed brinjals. Stir well and cook for 5 -7minutes.
5. your Microwave Baingan Bharta is ready now. Garnish with freshly chopped coriander leaves.&  serve with hot rice/chapati.
   

Enjoy Your's Microwave Baingan Bharta ....!!!

Malai Chom chom/Chum Chum....:)

You Will Be  My Valentine.....???
My dear friend's you hold a 
   spacial place in
Sampaparis passion's heart....!!
Very Happy Valentine's Day To All Of You Dear friend's.....:)

For this spacial day Sampaparis Passion comming with  one of traditional Bengali spacial sweet dish "Malai Chum Chum" to all of you.  Now day's popular all over India also. These days, it’s available in different colors as white, yellow ,pink and with different variation or flavors as pistachios, almonds, creamy and more.

Chom chom or chum chum in itself is a popular variety of mishti all over India. Its almost like rasogolla/rasgulla but the shape and the sugar syrup consistency are different. Malai chum chum is the softer version of chum chum, soaked in thickened milk and served with sweetend malai or fresh milk cream . You can try out any version of it with chopped pistacho or saffron starnds. 

For this yammy recipe I mainly fallow master chef Sanjiv Kapoor's "chum Chum' recipe. & I also little bit change this recipe. So here I share my "Malai Chum Chum" recipe to all of you.....Enjoy your spacial Love day with this yaamy delicious sweet dish....:)

Ingredients:

For Chum Chum:-

2 Cup Chenna/ Cottage Cheese

Flour                  -1tsp

Suji/Semolina-1/2 tsp

For sugar syrup:-

1& 1/2 Cup Sugar

3& 1/2 Cup Water

3-4 crushed cardamom

safron   -   One pinch

For Malai:-

Khoya/mawa            3-4 tsp

Rose water               1 tsp

Saffron (kesar)           one pinch

Sugar syrup               3-4 tsp

Method:-

1. First prepare homemade paneer or chenna/cottage cheese. If you need homemade cheena recipe, you can checkmythislink:-http://sampaparispassion.blogspot.com/2013/06/rosogolla-puffed-cheese-balls.html
2. Now this Panner/ chenna and the flour ,suji in a big plate and start kneading it. Gently press and spread it on the plate with the heel of your palm. Do this for 5-7 mins or till a smooth dough is formed. Make 15-16 balls out of it. Roll between your palm to make the outer surface smooth. Press and give it an oblong shape. You can even make rounds and press them.But here I do little bit different shape,Love shape. Because this one prepare for spacially Love day.
   
   
3. Pour 3 & 1/2 cup of the water & 1 & 1/2 cup sugar into a deep, wide non-stick pan with lid and add saffron & crushed cardamom. When the syrup comes to a boil, add the chhenna roll/chum chum.  The syrup will start frothing. Let the rolls cook in the syrup.close it. Turn your burner on to a medium heat. Let it cook for some time. 
4. After 30-35 minutes, open the lid to check. The chum chums will be about one and half times of their original size and become spongy too.
   
5. Turn off the gas.After 30 mins to one hours remove the chumchum from the syrup.
6. One another pan use for ready to malai. At first cook the khoya with the rose water, saffron, sugar syrup and yellow colour( optional-I am not used) till the mixture is very thickens. 
7. Turn the gas down to simmer.  Add the chumchums with malai. Let the chumchums soak for about 10-15 minutes. Let it cool down also.
8. Now your Malai Chum Chum is ready to serve.Spread each piece with the malai mixture and sprinkle little grated khoya & dry fruits on top. Serve cold.
   
   

Now Enjoy Your's Malai Chum Chum......!!!