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Special Recipe on Jamai Shasthi |
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A popular Bengali social occasion, Jamai-Shasthi calls for a family gathering to pamper your much adored sons-in-law. Celebrate with some delicious and authentic |
Bengali food to honour your Bengali son-in-law.Its a special day for sons-in-law to be treated with gifts and sweets and good Bengali food by their mothers-in-law. Celebrate with authentic Bengali fish preparations and pot full of rasogollas. |
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| Chicken Reshmi Butter Masala |
Ingredients:
Boneless Chicken-250gms, Curd-4tbls, Coconut milk- half cup, Eggs-2, Oil-100gms, Sha morich-2tbls
Cumin powder-2tsp, Cardamom powder-2tsp, Chopped Onions -200gms, Ginger paste-50gms, Garlic paste-50gms, Coriander-1 bunch, Chopped green chilli-4
cream-half cup, tomato puree-1 cup, Rose water-2 drops, Sweet itter (antor)-2 drops, Salt-according to taste, Butter-50gms.
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Steps:
Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, Coconut milk,
Eggs, Ginger, Garlic, Salt, Sha morich, Cumin powder, Cardamom powder Sweet itter (antor)and Rose water and keep it aside for sometime.
Grill the chicken pieces and cook it over low heat. After the pieces gets tender keep it in another container. Boil the chopped onions. Heat oil in a pan add ginger and garlic paste and the boiled onion. Pour water and make a thick gravy. Keep the gravy aside in a dish. In a pan add butter and then the roasted chicken pieces. Stir well Pour the gravy over the cooked chicken. Stir well. Add tomato puree, Sweet itter (antor) and rose water and store well. Add salt according to taste. Stir and remove from fire. Garnish with cream and serve hot.
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| Mangshor Dopiaza (Mutton and Onion Curry) |
Ingredients:
Mutton cut into cubes-500 gms, Onion finely sliced-250 gms., Onion thickly sliced-250 gms, Cummin paste- 1 tbls, Chili paste- 2 tsp.
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Onion seeds roasted and -powdered-1/2 tsp, Dahi/Yogurt-1 cup
Bay leaves- 3-4, Black pepper freshly ground-1 ts., Ginger paste-1 tbls, Garlic paste-1 tsp, Powdered green cardamoms-6, Garam Masala-1/2 tsp, Ghee-1/2 cup, Water-1 cup, salt to taste
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Steps:
Heat the ghee till smoking. Add the finely sliced onions and fry until golden brown. Using a slotted spoon, drain onions and keep aside. Reheat ghee to smoking hot and add the mutton and fry until well browned. Remove mutton from the pan. Reheat ghee and add the cardamom powder, chilli, pepper and cummin paste. Fry for a couple minutes and add the dahi, thickly sliced onions and the fried meat.
Stir and after cooking for about another 15 minutes, add salt to taste, the fried onions and three-quarter cup water. Simmer over very low heat until meat is tender. Add the garlic and ginger paste to the remaining quarter cup water and pour over the meat. Sprinkle the onion seed powder over the meat. Stir and continue to cook over a very low fire until only a very thick gravy remains. Sprinkle garam masala over meat before serving.
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| Murgi Korma (Chicken in Yogurt) |
Ingredients:
Chicken- 750 gms.(cut in large pieces), Turmeric paste - 1 tbls, Chilli paste- 2 tsp, Ginger paste-1tbls, Garlic paste-1 tsp, Onions- 2 |
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sliced fine, Onions- 2 ground to paste, Salt and sugar to taste, Yogurt (doi)-6 tbls, Oil- 4-5 tbls, Bay leaves-4, Garam masala
Steps:
Heat the oil in the pan. Add sliced onions and fry till brown but still soft.
Add the pieces of chicken and stir fry until lightly brown. Add all the masala pastes including onions, salt and sugar to taste and stir fry several mins. sprinkling with water if necessary. Blend yogurt in 2 cups of water and add to the chicken.
Stir. Reduce heat, cover and simmer gently until chicken is soft and cooked.
In a separate pan, heat 1 tbls. of oil. Stir-fry the bay leaves and garam masala until spluttering stops. Pour over Murgi Korma.
Stir and remove from fire.
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| Aamer (Mango) Chutney |
Ingredients:
4 large green mangoes, 1 tbls mustard oil, 2 dry red chillies, 1/4 ts panch phoron, 2 cups water, 1/2 cup sugar, salts to taste, 1 tbls dry fried and powdered cumin seed, 1 tbls dry fried and powdered mustard seed.
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Steps:
Cut the mango into 6 pieces. Heat oil in the pan. Fry the mango slices in the hot oil until slightly brown. Remove mango pieces and keep aside. To the same pan add the dry red chilli and panch phoron. Pour in two cups of water, the sugar and the salt. Let this boil then add the mango slices. Simmer over medium heat until the sugar syrup thickens to your desired consistency. Pour in a serving bowl and sprinkle the dry grounded spices. This can be kept under refrigeration for a week.
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| Tomato Chutney |
Ingredients:
250 gms tomatoes, cut in four, 1/4 ts of ginger cut into strips, 1/4 ts red chilli powder or chopped green chill.
1 tbls raisins, soaked and cleaned in water
1/8 ts panch phoron, 1 ts mustard oil, salt and sugar to taste |
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Steps:
Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops. Add chopped tomatoes. Stir well. Add salt, cover and simmer 10 minutes. Remove cover. Add ginger strips, chopped chilli and raisins. Add 2-3 tbls sugar and a cup of water. Continue simmering until tomato chutney thickens and is cooked. Serve cold.
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| Nikhuti
Payesh |
Ingredients:
Cottage cheese
(channa)-500gms, Milk-1 lt.
Sugar-1 kg, Refined flour- 100gm, Sodium bi carbonate-1/2 tsp, Black
cardamom- 2-3, Ghee-for
frying, Cinnamon- 4-5, Jaitri (mace)- 2-3
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Steps:
Kneed
properly cheese, flour, cardamom, sodium bicarbonate and 1 spoon
of ghee together. Make small elongated balls out of the mixture.
Boil ghee and fry the balls till dark brown. Boil milk separately
adding mace and cinnamon till it condense. Make syrup boiling sugar
in water. Keep the nikhuties in the syrup for 2 hours. Remove the
balls with a strainer and dip in boiled milk. Serve after cooling. |
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| Ice
Cream Sandesh |
Ingredients:
Cottage
cheese (drained)-200gm, Khowa kheer - 100 gms, Sugar - 100gms
Custard powder
: 1tlbs, Milk: 1/2 cups, Vanilla essence: 1teasp
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Steps:
Grind cottage
cheese and sugar together. Boil in a pan on low flame. Mix custard
powder in milk and pour on the cheese. Remove from heat. Pour into
moulds. Refrigerate. Serve chilled. |
| Gulab Jamuns |
Ingredients:
1
cup Milk, Rose Water, 2 tbsp Ghee , ½ cup Maida, 250 gm Sugar,
1½ cup Water, 250 gm Khoya, Oil for deep frying, A pinch of
Baking powder, 1/4 tsp. cardamom powder,1 pinch crushed saffron |
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Steps:
Crumble
the khoya. Then mix the melted ghee with maida, and then baking powder
with little milk. Add the cardamom powder and crushed saffron with
it. Mix all those evenly to make soft dough. Then make some small
balls from it in equal shape and keep those under a wet cloth to remain
it soft. Then put the sugar and water on heat and leave it still melt.
Stir the mixture constantly still it becomes sticky. Then heat the
ghee in a pan and put the balls into it. Fry those deeply until these
get dark brown. Put those into the sugar syrup. Leave it for 10 minutes.
Add the Rose water in it to make it a sweet smelling dish. And now
it is absolutely ready to serve. |
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| RASSOGOLLA |
Ingredients:
Freshly
made 250gms paneer (cottage cheese) from
2 lit milk (for 22 rassogollas)
2 lit. of boiling sugar syrup
2 lit. of made sugar syrup |
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Steps:
Paneer
when warm, mash it fine and make small balls. Dip them immediately
in boiling syrup. From time to time you have to check the density
of the boiling syrup with a spoon. If the boiling syrup thickens
add a little water. The density of the syrup should be same through
out. You will find the paneer balls in the boiling syrup getting
larger in size. You have to boil the syrup and the balls for some
more time until you find the balls getting smaller in size. Now
take out the balls and dip them in the made syrup. Your rassogolla
is made, serve them hot. Boiling syrup In 2 liters of water add
1.5 kg of sugar and boil. When the syrup boils remove a layer
of white froth which surfaces on the top of the boiling syrup.
If you can, strain the liquid to remove impurities. This syrup
has to be kept boiling in which the paneer balls are dropped.
Made Syrup: In 2 liters of water 1.1kg of Sugar should
be added, boiled and cooled and kept aside to add the rassogollas
in it.
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