Green Papaya Bharta (Kacha Peper Bhorta- Bong Style)

 

            Green Papaya Bharta / Kacha Peper Bhorta is a very simple and a fuss-free Bong recipe. It is typically boiled and mashed Green Papaya mixed with few seasonings which is then enjoyed with hot steamed rice. It is a great comfort food for me when time is a constraint. This quick and simple dish is so satisfying and heavenly. 

          Having the boiled and mashed green papaya with just a tsp. of ghee or mustard oil is another great option and also tastes yummy. However, in this recipe, I added a tempering of nigella seeds, dry red chilies and onion in mustard oil. A handful of chopped coriander leaves is then added to the end product to make it more flavorsome. So check out the step by step pictorial recipe to prepare this regional cuisine. 

• 1 medium size green papaya, peeled & roughly chopped
• 1-2 tbsp. mustard oil
• 2-3 whole dry chilies
• 1 tsp. nigella seeds (kalonji)
• 1 onion, sliced
• 1 tsp. salt or to taste
• 1 pinch of turmeric powder (opt)
• 2-3 tbsp. coriander leaves, chopped

         Pressure cook the papaya for 3-4 whistles. Mash or grate it and keep aside. 

         Heat oil in a pan and temper with nigella seeds and red chilies. Sauté for a few seconds.

          Add the onion, turmeric powder and salt. Fry till light brown. 

          Add the boiled & mashed papaya and mix well. 

          Add coriander leaves and give it a mix. 

          Serve with hot steamed rice for a comforting meal.

                   Pressure cook the papaya for 3-4 whistles. 

                Mash or grate it and keep aside. 

Heat oil in a pan & temper with nigella seeds & red chilies. Sauté for a few seconds.

                         Add the onion, turmeric powder & salt. 

                    Fry till light brown. 

                Add the mashed papaya and mix well. 

                   Add coriander leaves and give it a mix.

               Serve with hot steamed rice for a comforting meal.

           Serve with hot steamed rice for a comforting meal.

Phulkopir Data Chorchori (Cauliflower Stems Stir Fry - Bong Style)

 

           This is a traditional Bengali side dish made out of the cauliflower stalk. They are usually discarded but you can make this yummy stir fry recipe with few veggies of your choice and basic ingredients. 

          Apart from the veggies that I have used, you may add potatoes, pumpkin, French beans or any veggies preferred, to make it more nutritious. Fried Bori (Dried Lentil Dumplings) can also be used for some crunch. 

          Enjoy it with either rice or chapattis for a nice healthy meal. So check out the step by step pictorial recipe to prepare this simply regional delicacy.

• Stems of one cauliflower, sliced
• 10-12 flat beans, cut into half
• 8-10 cauliflower florets
• 1 long eggplant, cut into long pieces
• 2 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
• 4 green chilies
• 1 tbsp. mustard seeds
• 8-10 cashew nuts
• 1"ginger
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 2 tbsp. coriander leaves, chopped

           Pressure cook the stems in sufficient water for one whistle. Drain and keep aside. 

          Grind the mustard, cashew nuts, 2 green chilies, ginger, a pinch of salt and some into a fine paste. Set aside. 

          Heat oil in a pan and temper with dry red chilies and panch phoron. Sauté for a few seconds.

          Add the chopped veggies, salt, turmeric powder and cumin powder. Mix well and sauté for 4-5 minutes on a high flame. 

          Now add the boiled stems and remaining green chilies. Cook, covered for 4-5 minutes or till all the veggies are tender.

          Add the mustard paste. Give it a mix and sauté for 2 minutes. Garnish with coriander leaves and serve as a side dish with either rice or chapattis.

Pressure cook the stems in sufficient water for one whistle. Drain & keep aside. 

Heat oil in a pan & temper with dry red chilies & panch phoron. Sauté for a few seconds.

Add the chopped veggies, salt, turmeric powder & cumin powder. Mix well & sauté for 4-5 minutes on a high flame. 

Add the boiled stems & remaining green chilies. Cook, covered for 4-5 minutes or till all the veggies are tender.

                  Add the mustard paste. Give it a mix & sauté for 2 minutes. 

                  Garnish with coriander leaves.

                Serve as a side dish with either rice or chapattis.

Jaggery Mawa Kulfi

 

           Kulfi is an equivalent to Indian ice-cream. They are basically frozen dessert prepared with milk and other flavoring agents. They are just perfect during hot summer days or as an after-meal dessert. This is a great party recipe too apt for special occasions. 

           Today I would like to share a healthy, rich and a creamy kulfi with jaggery. So just substitute white sugar with jaggery. I have added some store bought mawa for a creamy texture. To prepare this absolutely easy and delicious chilled dessert, check out the step by step pictorial recipe to prepare this ever popular Indian ice cream. 

• 1/4 cup jaggery
• 2 tbsp. water
• 1 cup evaporated milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 cup grated mawa / khoya / milk solids
• powdered jaggery, chopped nuts, saffron and dry rose petals to garnish

         In a pan, add the jaggery and water. Simmer till it melts completely.

         Add the milk, cardamom powder and rose water. Bring it to a boil and simmer for 2-3 minutes. 

        Add the grated mawa and the powdered nuts. Mix everything well and simmer further till it thickens to a pouring consistency. Keep aside to cool slightly.

          Pour into kulfi moulds or paper cups, covered with an aluminum foil and refrigerate overnight. 

          While serving, dip the moulds in water for a minute to loosen. Serve chilled, garnished with powdered jaggery, chopped nuts, saffron and dry rose petals. 

                             In a pan, add the jaggery.....

                 and water. Simmer till it melts completely.

Add the milk, cardamom powder & rose water. Bring it to a boil & simmer for 2-3 minutes. 

                      Add the grated mawa.....

                       & the powdered nuts. Mix everything well.

Simmer further till it thickens to a pouring consistency. Keep aside to cool slightly.

Pour into kulfi moulds or paper cups, covered with an aluminum foil.

                     Refrigerate overnight and demold them. 

Serve chilled, garnished with powdered jaggery, chopped nuts, saffron & dry rose petals. 

Candied Ginger Burfi (Indian Dessert)

          Burfi is one of the most popular sweets in India, especially in the Northern regions. It is a must in all festivals or any happy occasions. It is an Indian dessert typically prepared with milk solids or gram flour. It is also prepared with cashews, pistachios, etc. 

           But today let me share Burfi made out of some candied ginger. It was my first try and I must confess that it came out really yummy. So do give it a try by following the step by step pictorial recipe to prepare it. 

• 1 & 1/2 cups candied ginger, powdered
• 4 tbsp. ghee
• 1/4 cup whole wheat flour
• 1 cup milk
• pinch of salt
• 2-3 tbsp. sesame seeds, powdered
• 2-3 tbsp. fresh grated coconut 
• 2-3 milk pedas, crumbled 
• 2-3 tbsp. milk powder
• 1/4 tsp. cardamom powder
• few drops of yellow food colour (opt)
• 1 tbsp. chopped pistachios
• 1 tbsp. raisins
• 1 tsp. rose water
• 2 tsp. sugar or as required
• pinch of saffron
• chopped nuts & dry rose petals to garnish

          Heat 1 tbsp. ghee and sauté the whole wheat flour for 1-2 minutes or till you get a nice aroma. Keep aside.

          Heat 2 tbsp. ghee and sauté the powdered ginger for 2 minutes on a low flame. Add the milk and salt and continue to simmer till dry.

           Add the powdered sesame seeds and coconut. Mix everything well. Now add the crumbled pedas, milk powder and cardamom powder. Mix well so that there are no lumps.

           Now it is time to add the pistachios, raisins, rose water and food colour followed by the sautéed whole wheat flour, remaining ghee, saffron and sugar.

          Combine everything well and sauté till the mixture leaves the sides of the pan and comes together into a lump. Switch off the flame and spread the mix on a greased plate. 

          Garnish with the nuts and rose petals. Press them gently and set aside to cool. Then cut them into desired shapes with a knife or a cookie cutter and relish as and when desired.

                                  Take 1 & 1/2 cups candied ginger.

                                  Powder them as shown.

                    Heat 1 tbsp. ghee & sauté whole wheat flour for 1-2 min. or till you get 
                    a nice aroma. Keep aside.

                   Heat 2 tbsp. ghee & sauté powdered ginger for 2 minutes on a low flame. 

                                  Add the milk and salt and continue to simmer till dry.

                              Add powdered sesame seeds & coconut. Mix everything well. 

                        Add crumbled pedas, milk powder & cardamom powder. Mix well so 
                        that there are no lumps.

                                Add pistachios, raisins, rose water * food colour followed by 

                    sautéed whole wheat flour, remaining ghee, saffron & sugar. Mix well &
                    sauté till the mixture comes together into a lump. Switch off the flame.

                      Spread the mix on a greased plate. Garnish with the nuts & rose petals.
                      Press them gently and set aside to cool. 

                                  Cut into desired shapes & relish as and when desired.