tag:blogger.com,1999:blog-51931009723977169072024-02-19T08:50:26.965-08:00AuthorelThe blog informs the reader about art, photography, education, literature, food, travel and various experiences.Anonymoushttp://www.blogger.com/profile/06763150906159643227noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5193100972397716907.post-31432320787312799782015-06-11T00:55:00.002-07:002015-06-12T08:50:37.096-07:00Bengali Fish Curry (Macher Jhol) with Fried Cumin and Dry Red Chilly<div dir="ltr" style="text-align: left;" trbidi="on">
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Bengali Fish Curry tempered with Fried Cumin and Dry Red Chilly Spices </h3>
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Our family belongs to Khulna District of Bangladesh and our paternal grandparents shifted to India long back, when I was not even born. They shifted with their families in South Kolkata (Behala), however, they still follow the traditions and practices of their root of origin, which is reflected in the recipes and customs. The recipe, which I am sharing here, is one such appetizing, special preparation of our culture, which is a simple fish curry. It can be prepared with simple ingredients, and I have learnt the recipe from the culinary chronicles from my mother and grandmother. The gravy preparation "Bhaja Mashla" can be used alternatively with eggs, and any kind of fishes, like Bhetki, Rohu and Prawns. It is worth mentioning, that this preparation takes very little time, as all you have to do is make the masala and mix it at the right time of the curry preparation. Hence, I recommend this for beginners also. </div>
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Servings: (For 4 persons); Preparation Time: (1/2-Hour); Difficulty Level: (Low)</h3>
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Ingredients:</h3>
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<ul style="text-align: left;">
<li>Rohu or Bhetki (It tastes best with these two fishes) : 1-Kg (cut into steaks, properly washed, and scales removed)</li>
<li>Bay Leaf: 1-Piece</li>
<li>Turmeric Powder: 1-teaspoon</li>
<li>Red Chilly Powder: 1-teaspoon</li>
<li>Cumin Powder-1/2 a teaspoon</li>
<li>Garam Masala Powder-1/2 a teaspoon</li>
<li>Green Chilly: 3-Whole</li>
<li>Dry Red Chilly: 1-Whole</li>
<li>Ginger Paste: 1-Tablespoon</li>
<li>Mustard Oil: 5-Tablespoon </li>
<li>Cumin Seeds: 1-Tablespoon</li>
<li>Potatoes: 2-(Cut in four horizontal slender slices) (Optional)</li>
<li>All purpose flour: Pinch</li>
</ul>
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Nb: In Bengali, we always say that if you wash a fish several times it taste great, however, if you wash chicken or mutton, it becomes fibrous. Hence, before cooking, it is always advisable to give the fish steaks a proper wash and removal of any unwanted scales and blood stains. </b><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OFbgrW08Q-k/VXr-uTXjkCI/AAAAAAAAEUk/WxSIaOlrqUM/s1600/imageedit_1_9359730869.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="http://2.bp.blogspot.com/-OFbgrW08Q-k/VXr-uTXjkCI/AAAAAAAAEUk/WxSIaOlrqUM/s640/imageedit_1_9359730869.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Curry Tempered with Roasted Cumin Seeds and Dry Red Chilly Paste (Copyright, Authorel, Saswati Chakraborty)</td></tr>
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Process of Making:</h3>
<b><i>1. Marinating and Frying the Fish Steaks:</i></b><br />
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Marinating fishes is not a time-taking process like marinating chicken and mutton. Unlike chicken and mutton, the marinating process of fishes takes approximately ten to fifteen minutes or even less and far less complicated. This process involves mixing of only pinch of turmeric powder and pinch of salt with the fish steaks. The fish pieces are thoroughly rubbed with turmeric and salt. After marinating, they are kept aside in a covered bowl and they are ready for frying in mustard oil.</div>
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In a medium-sized pan, heat 3-tablespoon mustard oil. When oil gets heated, then fry the fish steaks slowly by adding the pieces in the pan. Fry the pieces well by tossing and turning each sides of the fish steaks with the help of a cooking spud. When both the sides of the steaks are reddish in edges and show a rich golden color, then it is indicated that the steaks are cooked almost two-third from within. The fish steaks are slowly removed from the pan in a separate plate with tissue paper to soak of extra oil associated with it. These fried fish steaks are kept aside to cool down. (Nb: To avoid excessive spluttering of oil, while frying fishes, you can add pinch of salt to balance the boiling point of oil).</div>
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<b><i>2. Frying The Potatoes:</i></b></div>
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The tradition of adding potatoes in "Bengali Fish Curry" is an age-old custom. However, people who wants to exclude potatoes can simply cut off potatoes from this recipe if they wish. I prefer adding potatoes in this particular curry as I feel personally that potatoes add little consistency and richness in the taste of this curry. For adding potatoes, they should be peeled, washed and cut in a horizontal, slender manner so that they boil quickly. However, before adding, the potatoes should be fried in the same oil, in which the fish steaks are fried. In this manner, the extra oil is used up and the potatoes are also fried in a golden brown manner. The fried potatoes are kept aside along with the fish steaks, to be added later in the curry. People who are not adding potatoes can directly follow the third step of the process.</div>
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<i><b>3. Preparing the Fried Masala of Cumin Seeds and Dry Red Chilly:</b></i></div>
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This is the main step of the process. Some fresh oil (2-tablespoon) are added in the pan in which previously fish steaks are fried. After the oil gets heated properly, one tablespoon cumin seeds and one dry red chilly is added to the oil. When the cumin seeds start spluttering, then the gas is turned off and the pan is removed from the gas (Please be careful, so that the cumin seeds and red chilly does not burn. Burning of spices, gives a pungent smell and foul odor to the dish). With a slotted spoon take out some of the fried cumin seeds and the dry red chilly out of the oil in a mortar and pestle. Add one green chilly in the mortar and make a fine paste of the fried cumin seeds, fried red chilly and green chilly and keep it aside.</div>
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<i><b>4. Preparing the Fish Curry: </b></i></div>
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This is the last step, where the curry is prepared from other remaining ingredients. If needed, you can add some extra (1-tablespoon oil), however, in most cases, that is not needed. Turn of the heat and let the oil reach its appropriate temperature. There are some cumin seeds already remaining in the oil, which are not removed for making the fried masala. In this oil, we will add one bay leaf and one tablespoon ginger paste (freshly prepared). Do not sauté for long time and add little water. The reason for this is, if ginger is fried for a long time, it gets clotted and leaves a pungent, tangy taste, which is quite offensive. After adding water, the rest of the dry spices are added, like turmeric powder, red chilli powder, cumin powder, pinch of garam masala powder and lastly the potatoes. Sauté the mixture properly to remove the raw flavor of the masala. When you see, that oily bubbles are appearing on the surface of the masala, it is an indication that the frying of masala is complete. Add some extra water according to the quantity of gravy you want to prepare and give it a boil. When you see the curry boiling, add the fish pieces and cover the pan with a lid. Add salt to taste and stir nicely to mix well. Cook it for 10 minutes on a low flame. By the time it is getting cooked, take pinch of all purpose flour in a plate and mix it with water. Mix this paste with slitted green chilly and mix this along with the fried masala which you have prepared and kept aside before. Add this fried masala paste to your curry and simmer it on low flame for another five minutes. The curry will give a nice aroma of green chilly and fried masala. Turn off the gas and let the curry cool down. Your Fish Curry is all ready to be served. Garnish it with green chilly. sliced tomatoes and coriander leaves!!</div>
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<b>Variations: </b></div>
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You can add some variations in this preparation by adding one tomato or some coriander leaves. During winter season, you can add cauliflower florets along with potatoes when cooking with Bhetki fish. </div>
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Anonymoushttp://www.blogger.com/profile/06763150906159643227noreply@blogger.com3tag:blogger.com,1999:blog-5193100972397716907.post-82494288052526765052015-06-05T09:54:00.001-07:002015-06-05T09:54:53.670-07:00Authorel: Health and Mind<a href="http://authorel.blogspot.com/p/health-and.html?spref=bl">Authorel: Health and Mind</a>: The Maggi Noodle Controversy: Health Issues with Nestle Maggi The Maggi Noodle Controversy wrecked the nation on May 20, when food safet...Anonymoushttp://www.blogger.com/profile/06763150906159643227noreply@blogger.com0tag:blogger.com,1999:blog-5193100972397716907.post-20277134917272923732015-05-29T02:54:00.002-07:002015-06-09T00:47:20.760-07:00Five mouthwatering recipes from the Bengali Kitchen: Recipes that will Make you Drool<div dir="ltr" style="text-align: left;" trbidi="on">
<img class="bm-blog-post" src="https://www.blogmint.com/frontendUtil/openPage?page=blog-post-read&oId=e42fb4d78ba24195b3a21457841f9500&uId=b3cecf57f0a2473cb24cb14ef14b2cda&count=1&image=one-pixel.png" style="border: 0; padding: 0;" />
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<img alt="badge" class="bm-sh-badge" src="https://www.blogmint.com/blogger/badgeForSefHostedBlog/b3cecf57f0a2473cb24cb14ef14b2cda?image=one-pixel.png" />
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<blockquote class="tr_bq" style="text-align: justify;">
<img class="bm-blog-post" src="https://www.blogmint.com/frontendUtil/openPage?page=blog-post-read&oId=e42fb4d78ba24195b3a21457841f9500&uId=b3cecf57f0a2473cb24cb14ef14b2cda&count=1&image=one-pixel.png" style="border: 0; padding: 0;" /><i style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif; font-size: large; line-height: 115%;">Bengali
culture is well known for its 'thirteen festivals in twelve months'. The
festive seasons are well marked with mouth-watering delicacies from the
kitchen, served with love and sweetness. There are innumerable occasions, in
which Bengali people enjoy flavours of celebration with special dishes meant
for the occasion. However, amongst all the occasions, the most significant is ‘The
Durga Puja’. The Bengali Durga Puja starts with 'shashthi' (signifying the sixth
day puja) when the celebration begins and culminates on "Vijaya Dashami"
or Dusshera (signifying the tenth day puja). For these five auspicious days,
there are various recipes, cooked and served by our mothers and grandmothers.
From my childhood, the Durga Puja holds a very special place in my heart due to
the mouth-watering recipes, which I relished in my childhood days. Still now, it is one of the major
attractions and if I am in Kolkata, during the Puja days, I make it a point to
pamper myself with the authentic mouth-watering Bengali recipes. I am enlisting
here five such mouth-watering recipes from the Bengali kitchen, which is
prepared specially during the Durga Puja. These dishes include such mouthwatering recipes,
that will make you drool if you are a food lover.</span></i></blockquote>
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<i style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif; line-height: 115%;"><br /></span></i><span style="font-family: Times, Times New Roman, serif; line-height: 115%;"><b>1. Narkel Naru (Coconut Sweets):</b> </span></h2>
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<span style="line-height: 115%;"><span style="font-family: inherit;">This
is one of my favourite sweets, prepared in almost all Bengali houses during the
Durga puja. The sweets are made of coarsely grated coconut (by a hand chopper).
These sweets are of two types, one is made from molasses (Gur) and the other is
prepared from sugar. Before relating the recipe, I must warn the health
conscious people, that eating one or two of them will give you immense pleasure
and please do not refrain yourself from this pleasure!! Here, I am detailing
the recipe of coconut sweets made of sugar.</span><b style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></b></span><br />
<span style="font-family: "Times New Roman","serif"; line-height: 115%;"><b><br /></b></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://commons.wikimedia.org/wiki/File%3AGrated_Coconut_-_Howrah_2013-10-18_3544.JPG" style="margin-left: auto; margin-right: auto;" title="Biswarup Ganguly [GFDL (http://www.gnu.org/copyleft/fdl.html), CC BY 3.0 (http://creativecommons.org/licenses/by/3.0), GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons"><img alt="Grated Coconut - Howrah 2013-10-18 3544" height="265" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Grated_Coconut_-_Howrah_2013-10-18_3544.JPG/512px-Grated_Coconut_-_Howrah_2013-10-18_3544.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Grated Coconut</span></td></tr>
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<span style="font-family: Times, Times New Roman, serif;"> (Source: Biswarup Ganguly [<a href="http://www.gnu.org/copyleft/fdl.html">GFDL</a>, <a href="http://creativecommons.org/licenses/by/3.0">CC BY 3.0</a>, <a href="http://www.gnu.org/copyleft/fdl.html">GFDL</a> or <a href="http://creativecommons.org/licenses/by/3.0">CC BY 3.0</a>], <a href="http://commons.wikimedia.org/wiki/File%3AGrated_Coconut_-_Howrah_2013-10-18_3544.JPG">via Wikimedia Commons</a>)</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://commons.wikimedia.org/wiki/File%3ATin_of_condensed_milk.jpg" style="margin-left: auto; margin-right: auto;" title="By Robin from Rotterdam, Netherlands (Tin of condensed milk) [CC BY-SA 2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons"><img alt="Tin of condensed milk" height="400" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/36/Tin_of_condensed_milk.jpg/256px-Tin_of_condensed_milk.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Condensed Milk: Milk Maid </span></td></tr>
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<span style="font-family: Times, Times New Roman, serif;"> (Source: By Robin from Rotterdam, Netherlands (Tin of condensed milk) [<a href="http://creativecommons.org/licenses/by-sa/2.0">CC BY-SA 2.0</a>], <a href="http://commons.wikimedia.org/wiki/File%3ATin_of_condensed_milk.jpg">via Wikimedia Commons</a>)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Ingredients for Sugar Coconut Sweets: </b><b> </b></span></h3>
<span style="font-family: inherit;"><b>•</b><span class="Apple-tab-span" style="font-weight: bold; white-space: pre;"> </span>Please use fresh coconut from the market: Grate 3-cups of fresh coconut coarsely. If you want to make them finer, you can turn them in the mixer one round.</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Sugar: If you are using 3-cups then you have to add 1-cup of sugar. However, if you love sweet, you can add One and ¼-cup sugar.</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Tetra Pack Milk: Four and ½-cups.</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Milk Maid (Condensed Milk): ½-cup.</span><br />
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<b><span style="font-family: Times, Times New Roman, serif;">Process of Making: </span></b></h3>
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<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Take a deep-bottomed pan. Mix the grated coconut and sugar generously. Then on a low flame, heat the pan and add the contents (coconut and sugar). Mix them thoroughly and keep on stirring. You will find that due to the roasting of sugar and coconut, the colour changes. At this moment, add milk and mix milkmaid together. For some additional tastes, if you add cardamom powder, the flavour will be nice and you will get a good aroma. You have to stir continuously as the contents may stick to the bottom of the pan. Taste in between, for the adjustment of sugar. If you feel that it needs to be more, you can add little sugar now.</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Now slowly increase the flame to medium heat, and you will see that the coconut absorbs the milk. When the whole milk is absorbed and no impressions of milk are left at the sides of the vessel, then turn off the heat. Be cautious, not to dry the mixture too much, otherwise, it will be painful for you to give shape to the sweets. When the contents cool down slightly, take a small amount of mixture on your palms and roll out in the shape of small balls. While rolling balls, you can take a little ghee and roll out on your palms. This prevents the sticky mixture to stick in your palms. You can also make “barfis”, if you want.</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>For making “barfis”, take the mixture and spread it behind the flat surface of a plate. Then cut out small diamonds in the shape of a “barfi”. Cool them now properly and store them in airtight containers. You can store them maximum for 2 weeks after which it is better you consume.</span><br />
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I have used some images of the coconut 'barfis'. These barfis are not made by me, however, just to give an idea to the readers, I have give a reference image of the preparation.</span><br />
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<tr><td style="text-align: center;"><a href="http://commons.wikimedia.org/wiki/File%3ABarfi_Coconut_Sweets_of_India.jpg" style="margin-left: auto; margin-right: auto;" title="By Divya Kudua (Flickr: Coconut Barfi) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons"><img alt="Barfi Coconut Sweets of India" height="400" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Barfi_Coconut_Sweets_of_India.jpg/256px-Barfi_Coconut_Sweets_of_India.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Coconut "Barfis" (Source: Divya Kudua (Flickr: Coconut Barfi) [<a href="http://creativecommons.org/licenses/by/2.0">CC BY 2.0</a>], <a href="http://commons.wikimedia.org/wiki/File%3ABarfi_Coconut_Sweets_of_India.jpg">via Wikimedia Commons</a>)</span></td></tr>
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<span style="font-family: Times, Times New Roman, serif; line-height: 18.4799995422363px;"><b>2. Khichudi Bhog (Rice Khichdi Preparation): </b></span></h2>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><b></b></span>
<span style="line-height: 18.4799995422363px;">Generally, Bengali people hang onto on non-veg items, however, during the puja days for especially on the "Ashtami" (signifying the eighth day of puja); most of the Bengali people fast from morning until they offer their puja (“Anjali”) to Ma Durga and then rest of the day go vegan to show their devotion and perseverance. The afternoons of Ashtami are mostly served with “Khichudi Bhog” (Rice Preparation). Rice has always been one of my weaknesses, since my childhood and I hope, this recipe, will be loved by people, who like me has a weakness for rice items. Khichudi or Khichdi as it is called in Hindi, has various tastes and flavours. However, I feel, the taste of Bengali Khichudi is somewhat complete, including all the aromas, spices flavours and delicacies.</span></span><br />
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<tr><td style="text-align: center;"><a href="http://commons.wikimedia.org/wiki/File%3AMoong_Dal.jpg" style="margin-left: auto; margin-right: auto;" title="By Sudeshna Banerjee (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons"><img alt="Moong Dal" height="400" src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Moong_Dal.jpg/256px-Moong_Dal.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Yellow Lentils/ Moong Dal</span></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">(Source: Yellow Lentil or Moong Dal <span style="text-align: center;">By Sudeshna Banerjee (Own work) [</span><a href="http://creativecommons.org/licenses/by-sa/3.0" style="text-align: center;">CC BY-SA 3.0</a><span style="text-align: center;">], </span><a href="http://commons.wikimedia.org/wiki/File%3AMoong_Dal.jpg" style="text-align: center;">via Wikimedia Commons</a>)<span style="text-align: center;"> </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;">Ingredients for Rice Khichudi:</span></h3>
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<span style="font-family: inherit;">Preparing Time: 1/2 an hour.</span></div>
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<span style="font-family: inherit;">Servings: 2 persons.</span></div>
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<span style="font-family: inherit;">• Rice: Broken Rice (In Bengali, Gobindo Bhog Chawl) (2 Cups, Full).</span></div>
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<span style="font-family: inherit;">• Yellow Moong Dal (Yellow Lentil): 1 Cup (The Rice and Dal Ratio should be 2:1)</span></div>
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<span style="font-family: inherit;">• Potatoes (2 Medium sized Diced in square shapes) (I prefer to give potatoes in my Khichudi. It adds a special flavour).</span></div>
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<span style="font-family: inherit;">• Cauliflower: 1-small (cut into small florets)</span></div>
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<span style="font-family: inherit;">• Green Peas: ½-cup</span></div>
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<span style="font-family: inherit;">• Whole Garam Masala: Cardamon (2-pieces), Clove (2-pieces) and Cinnamon Stick (1/2-piece). Please do not substitute this with powdered Garam Masala.</span></div>
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<span style="font-family: inherit;">• Whole Cumin Seeds: 1-Tea-Spoonful.</span></div>
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<span style="font-family: inherit;">• Bay Leaves: One Dried</span></div>
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<span style="font-family: inherit;">• Dried Red Chillies: 1-Piece.</span></div>
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<span style="font-family: inherit;">• Green Chillies: 3 pieces (Slit from the middle) (You can alter the number, depending how much spice you like).</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">• Ginger Paste (Coarsely grated ginger)</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">• Tomatoes: 1-Tomato (Sliced)</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">• Ghee: 2-Table-Spoons</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">• Oil</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">• Salt to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">• Turmeric Powder: ½-tea-spoon</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">• red-chilli powder: ½-tea-spoon</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; text-align: center;"></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">• Water to Mix </span></div>
</div>
</div>
</div>
</div>
</div>
<ul style="text-align: left;">
</ul>
<div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">During seasonal preparations, other than celebration, you can add some variety to this khichudi by adding vegetables like cauliflower, green peas, beans, carrots, depending on your taste. This will make it sumptuous and mouth-watering.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<h3>
<b><span style="font-family: Times, Times New Roman, serif;">Preparing Process: </span></b></h3>
</div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>The specialty of Bengali khichudi is to fry their dal before they cook it. So before preparing the khichudi and mixing the dal and rice, it is better, if the dal is roasted a bit on dry heat in a vessel.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>The dal should be roasted to the right extent; otherwise the burning smell will leave a strange odour in the recipe. So utmost care should be taken while roasting the Dal. Moong Dal is roasted very quickly and starts leaving a nutty aroma when it is roasted. When the nutty aroma starts appearing, it is the indication, which the dal is prepared for cooking. After transferring the dal in a bowl, it is allowed to cool. In the meantime, the vessel is filled with two table-spoon oil.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>I prefer to use mustard oil, however, nowadays, health conscious people, like to use low-cholesterol versions. Hence, it is simply your choice, which oil to use. Fry the potatoes and cauliflower florets nicely and when they turn reddish brown, transfer them to another plate.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Now, take oil in the pressure cooker and take one tablespoonful of ghee. Let it get heated and add cumin seeds and whole dried red chillies, one bay leaf and the whole garam masala. When the cumin seeds start spluttering, stir it and add the tomatoes and ginger paste. Be careful of the spluttering and keep the gas in a low flame. When the tomatoes leave the water content, add little salt, add turmeric powder, and red chilli powder. At this time, you may have to add little water so that the masala is not burnt. Keep on stirring and add the rice, dal, green peas, at this moment.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Add 5 glasses of water. Mix them generously. Add the green chillies and fried vegetables. Stir it again and then close the lid of the pressure cooker. Pressure cook it for 3-4-whistles and give time for the last whistle to cool down for 5-10 minutes. The Khichudi is ready. Before taking down add 1-table-spoon of ghee, which adds an extra flavour, and mouth-watering feeling to your dish. Garnish with green chillies and sliced tomatoes.</span></div>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<h2>
<b><span style="font-family: Times, Times New Roman, serif;">3. Masala Cabbage Preparation as an Accompaniment of Khichudi: </span></b></h2>
<span style="font-family: inherit;">The khichudi remains incomplete if it is not accompanied with masala cabbage curry, which in Bengali is popularly known as 'Bandakopir Dalna'. This is a tasty dish, which involves the seasonal cabbage, cooked with green peas and potatoes. Bengali people love to include potatoes in most of their recipes and as I have noticed, the inclusion of potato induces a special taste. However, for those, who are diabetics, or are carbohydrate conscious, you may exclude potatoes if you wish. The taste of the recipe will not differ. This recipe is not only prepared during the pujas, but also during the winter season. The dish goes well with steamed basmati rice, roti, paratha, fulkas, chapatti, etc.</span></div>
<b><br /></b></div>
<div style="text-align: center;">
<a href="http://commons.wikimedia.org/wiki/File%3A%E0%A6%AC%E0%A6%BE%E0%A6%81%E0%A6%A7%E0%A6%BE%E0%A6%95%E0%A6%AA%E0%A6%BF.JPG" title="By Eng.Md.Aminul Islam (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons"><img alt="বাঁধাকপি" height="300" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/34/%E0%A6%AC%E0%A6%BE%E0%A6%81%E0%A6%A7%E0%A6%BE%E0%A6%95%E0%A6%AA%E0%A6%BF.JPG/512px-%E0%A6%AC%E0%A6%BE%E0%A6%81%E0%A6%A7%E0%A6%BE%E0%A6%95%E0%A6%AA%E0%A6%BF.JPG" width="400" /></a> </div>
<div style="text-align: center;">
<div style="text-align: justify;">
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;">(Source: By Eng.Md.Aminul Islam (Own work) [<a href="http://creativecommons.org/licenses/by-sa/4.0">CC BY-SA 4.0</a>], <a href="http://commons.wikimedia.org/wiki/File%3A%E0%A6%AC%E0%A6%BE%E0%A6%81%E0%A6%A7%E0%A6%BE%E0%A6%95%E0%A6%AA%E0%A6%BF.JPG">via Wikimedia Commons</a>)</span></div>
<br /></div>
</div>
<div>
<div style="text-align: justify;">
<h3>
<b><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></b></h3>
</div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Preparation Time: 45 minutes</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Servings: 3-4</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Cabbage: 1 whole leafy and green (please look for the fresh green and small ones)</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Potatoes: Two (diced to four equal squares, in total 8 pieces), I prefer to add potatoes, hence I am including the potatoes.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Green Chilly: 3-4</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Red Dried Chilly: 1-Whole</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Bay Leaf: 1-Dried</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Cumin Seeds: 1-Tea-spoon</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Ginger Paste: (1/2-piece ginger grated), I like the dish to have gingery aroma. You can adjust it according to your palatability to ginger.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Garlic paste: ¼-tea-spoonful (just to avoid the raw smell of cabbage)</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Green Peas: ½-cup (use fresh ones)</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Tomatoes: 1-full sliced finely</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Turmeric Powder: ½-tea-spoon</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Cumin Powder: ¼-tea-spoon</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Red-chilli powder: ½-tea-spoon</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Salt and Sugar to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Water to Mix</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Garam Masala Powder</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Oil: 3-Table-spoon</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Ghee: 2-table-spoon</span></div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://commons.wikimedia.org/wiki/File%3AChopping_cabbage_(5196913363).jpg" style="margin-left: auto; margin-right: auto;" title="By Leslie Seaton from Seattle, WA, USA (Chopping cabbage) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons"><img alt="Chopping cabbage (5196913363)" height="266" src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Chopping_cabbage_%285196913363%29.jpg/512px-Chopping_cabbage_%285196913363%29.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: justify;">
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;">Finely Chopped Cabbages</span></div>
</div>
</td></tr>
</tbody></table>
<div style="text-align: justify;">
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;">(Source: By Leslie Seaton from Seattle, WA, USA (Chopping cabbage) [<a href="http://creativecommons.org/licenses/by/2.0">CC BY 2.0</a>], <a href="http://commons.wikimedia.org/wiki/File%3AChopping_cabbage_(5196913363).jpg">via Wikimedia Commons</a>)</span></div>
</div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<br />
<div style="text-align: justify;">
<h3>
<b><span style="font-family: Times, Times New Roman, serif;">Process of Making:</span></b></h3>
</div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;"> </span><span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Chop the cabbage into thin pieces (it will allow cooking easily).Wash them thoroughly under a strainer and immerse them in a deep vessel with water. Add little salt and turmeric and allow the water to get heated along with the chopped cabbage.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>When the water gets heated (not boiled), take down the vessel and allow it to cool. After cooling, separate the water from the vegetables using the strainer and keep them aside.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>In a wok, heat oil (Mustard oil or groundnut oil) and fry the potatoes nicely. Then add cumin seeds, bay leaves, and dry red chilly. Add ¼-tea-spoon sugar. The addition of sugar brings a good color and aroma. When the sugar starts leaving a reddish colour, and cumin seeds start spluttering, add tomatoes, and give it a stir. Add a little salt to increase the boiling point. After 2-3-minutes heating under a low flame, add ginger paste and garlic paste and keep on stirring. Mix well and take care so that the ingredient is not burnt.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>When the tomatoes start leaving the water and get well mixed then add cabbages, potatoes and green peas, which you have kept aside. Mix them well. Take care while mixing and give a generous up to down mixing because, some cabbage leaves may stick to the bottom of the pan, giving a burnt favor later on. Add dried spices, little garam masala, and salt to taste at this point and cover the vessel with a lid which has a small opening to let the steam flow out. Allow to cook, under medium heat for 10-minutes. If the cabbage is a seasonal one, then it will leave its inner water content and will cook in its own water content. However, nowadays, most of the cabbages are not seasonal varieties. Hence, while covering the lid, you may have to add 2-3 cups of warm water. Always add warm water to the curry while any preparation, otherwise, cold water may cause a temperature imbalance, due to which the vegetable may appear tasteless. After 10-15 minutes, check by opening the lid. If the cabbage is boiled properly, then dry the extra water by opening the lid and meanwhile, add some garam masala,</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">ghee before transferring and serving hot. Garnish it with, green chilies.</span></div>
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</tbody></table>
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<h2>
<b><span style="font-family: Times, Times New Roman, serif;">4. Stuffed Pointed Gourd Curry: </span></b></h2>
<span style="font-family: inherit;">The 'Nobomi' night is well known for friends and family gathering, gearing up for the next day Vijaya Dashami preparations. Hence, I remember, my mom and grandmother always remained busy in preparing the 'Pancha Vyanjan' (five types of preparations, including non-vegetable items) for dinner. The fish, mutton and chicken curries are always prepared. Various vegetable items include pointed gourd, which is one of my favourites. I am not delving any further with non-vegetable items, and straightaway coming to the special preparation of parwal/potol/pointed gourd. Generally, I don't like the pointed gourd prepared in a customary manner with potatoes and garam masala curry, however, the stuffed part adds a special taste to the curry, which makes the recipe all the more interesting and delicious than normal. Parwal is mostly available in India during summers and is easy to cook, peel and stuff. The stuffing can be made of any vegetable or non-veg items. Among veg-items, the stuffing can include, grated and slightly roasted coconut, potatoes boiled etc, and among non-veg-items, the stuffing can be made of prawns fried and finely crushed to make a stuffing, or of any fish, chicken keema or mutton keema (pre-cooked). However, during the pujas, I prefer the stuffing of coconut. The smell of coconut and flavour of coconut milk adds a special aroma in the dish. Let me share with you, this authentic Bengali dish. However, the concept of dolma, came from the Portuguese culture.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />
</span><br />
<h3>
<span style="font-family: Times, Times New Roman, serif;"><b>Ingredients:</b></span></h3>
<span style="font-family: inherit;">
Preparation Time: 1 Hour</span><br />
<span style="font-family: inherit;">Servings: 4 Persons (1 Each)</span><br />
<span style="font-family: inherit;"><br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Pointed Gourd: Four (fresh and green ones)</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Coconut: Grated (1/3-cup)</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Coconut Milk: ½-cup</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Mustard Seeds: ¼-tea-spoon</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Bay Leaves: 1-Dried</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Dried Red Chilli: One</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Grated Ginger Paste: ½-Table-spoon</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Garlic Paste: ½-Table-spoon</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Onion: One Big Size (Paste in the mixer Grinder)</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Tomato: One Medium Size (Paste in the mixer Grinder)</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Cumin Powder: 1- tea-spoon</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Red Chilli Powder: ½-tea-spoon</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Turmeric Powder: ½-tea-spoon</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Whole Garam Masala: 2-Cardamoms, 2 Cloves and 1 Medium Cinnamon Stick</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Oil: 4 table-spoon</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Salt and Sugar to taste</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Water to Mix</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Garam Masala Powder: ¼-tea-spoon</span><br />
<span style="font-family: inherit;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>Ghee</span><br />
<h3>
<b><span style="font-family: Times, Times New Roman, serif;">Process of Making:</span></b></h3>
<span style="font-family: inherit;">For making the process easier, I have essentially divided the process into three steps:</span><br />
<h4>
<ul>
<li><i><b><span style="font-family: inherit;">Cleaning, peeling and preparing the Parwals:</span></b></i></li>
</ul>
</h4>
<span style="font-family: inherit;">This the first stage, where the parwals are washed properly and peeled alternately. This alternate peeling is done for a nice appearance. If you want to peel the whole skin, you can also do it. After peeling the skins, cut one terminal of the pointed end of the parwals, through which you can put a small spoon-end or small knife, leaving the other end intact. Then put the spoon-end (essentially a small sharp spoon) to take out the seeds and fleshy part inside the parwals and de-seed it. This will empty the inner contents of the parwals and make room for the stuffing. Keep the seeds along with the flesh aside as it will go again inside along with the stuffing. The de-seeded and peeled parwals are mixed with little turmeric powder, salt, and are kept ready for a shallow pan fry.</span></div>
<div style="text-align: justify;">
<h4>
<ul>
<li><i><b><span style="font-family: inherit;">Frying the Parwals, Preparing the stuffing and feeling the parwals with the stuffing.</span></b></i></li>
</ul>
</h4>
<span style="font-family: inherit;">Heat 2-tablespoon oil in a shallow pan and let it get heated. Fry the parwals slightly (not deep fry). You will notice, the parwals have shrunken a bit and loosened after frying. This will allow the stuffing to go inside easily. Then in the pan take one-tea spoon cumin seeds, green chillies, and the grated coconut along with the parwal seeds and fleshy contents, which you have kept aside. Sauté for 2-3 minutes and when the aroma of roasted coconut starts appearing, cool down the mixture and transfer it in a mixer grinder. Turn the mixer to convert the mixture into a paste (coarse). Once the coarse paste is ready, you can fill the parwals with this paste as a stuffing with the help of the spoon, through which you have de-seeded them. </span></div>
<div style="text-align: justify;">
<h4>
<ul>
<li><i><b><span style="font-family: inherit;"> Gravy Preparation and Final Cooking:</span></b></i></li>
</ul>
</h4>
<span style="font-family: inherit;">The parwals are now ready to be put in the gravy. For the gravy, take 2-tablespoon oil in a wok and let it get heated. With the oil heated, add sugar. When the sugar starts changing colour, add cumin seeds, mustard seeds, bay leaves, dried red chilli, whole garam masala. Sauté for few minutes in a low flame. When the aroma of whole dry spices start coming, add onion paste and tomato paste together with a little salt to increase the temperature. Stir the contents thoroughly. When oil globules start appearing on the surface of the mixture, then add ginger and garlic paste and stir again for 5 minutes to balance the raw smell of garlic. Add coconut milk at this point along with turmeric powder, red chilli powder, cumin powder. Coconut milk functions as a good lubricant and prevents the masala from being burnt. Sauté them for 5 minutes and then add 3 cups of luke-warm water along with salt. Add the parwals and cover the lid of the wok. Keep the flame in a low temperature and simmer with low heat for 10-15 minutes depending on the quality of the parwals. Take care that the parwals isn’t over boiled and the stuffing comes out. Your delicacy of stuffed parwal is ready!!</span><br />
<span style="font-family: inherit;"><br />
Below I am giving a reference image of stuffed parwal recipe with shrimp. This is not prepared by me. This is just a reference image taken from one of the well known cooking blogs.</span><br />
<br />
<div style="text-align: center;">
<a href="http://commons.wikimedia.org/wiki/File%3AStuffed_Patal_with_Shrimp_-_Howrah_2015-04-26_8533.JPG" title="Biswarup Ganguly [GFDL (http://www.gnu.org/copyleft/fdl.html), CC BY 3.0 (http://creativecommons.org/licenses/by/3.0), GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons"><img alt="Stuffed Patal with Shrimp - Howrah 2015-04-26 8533" height="265" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/75/Stuffed_Patal_with_Shrimp_-_Howrah_2015-04-26_8533.JPG/512px-Stuffed_Patal_with_Shrimp_-_Howrah_2015-04-26_8533.JPG" width="400" /></a> </div>
<div style="text-align: center;">
<span style="font-family: inherit;">(Source: Biswarup Ganguly [<a href="http://www.gnu.org/copyleft/fdl.html">GFDL</a>, <a href="http://creativecommons.org/licenses/by/3.0">CC BY 3.0</a>, <a href="http://www.gnu.org/copyleft/fdl.html">GFDL</a> or <a href="http://creativecommons.org/licenses/by/3.0">CC BY 3.0</a>], <a href="http://commons.wikimedia.org/wiki/File%3AStuffed_Patal_with_Shrimp_-_Howrah_2015-04-26_8533.JPG">via Wikimedia Commons</a>)</span></div>
<span style="font-family: inherit;"><br />
<br />
</span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<h2>
<span style="font-family: Times, Times New Roman, serif;"><b>5. Mug Daler Pua/Sweets (Yellow Lentil Sweet Dish Preparation)</b></span></h2>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">The Bengali Dashami
Evening is marked with friends and relatives visiting the house for the customs
of 'Vijaya doshomi' where the younger people stoop down to take the blessings
of the older and after that, there is a celebration of 'Sindur Khela' where
"Devi Durga" is fed with sweets. People in this occasion gorge on
bengali sweets prepared in the home and bought from shops, however, my
favourite is the Mug Dal Pua, which is a simple, mouth-watering recipe, served
from the delicacies of lentils, sugar, ghee and cardamom flavour.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<h3>
<b><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></b></h3>
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<span style="font-family: inherit;">Preparation Time: 1 Hour <o:p></o:p></span></div>
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<span style="font-family: inherit;">Servings: More than five People</span><br />
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<ul>
<li><span style="font-family: inherit;">Yellow Lentil/Moong Dal: 2 Cups (Dry Roasted, Cooled and then Soaked in water overnight)</span></li>
<li><span style="font-family: inherit;">Cardamom Powder (1-2 tea-spoon)</span></li>
<li><span style="font-family: inherit;">Saunf/Fennel Seeds-1 tea-spoon</span></li>
<li><span style="font-family: inherit;">Sugar (2 Cups for the syrup preparation)</span></li>
<li><span style="font-family: inherit;">Oil for deep fry ( preferably ghee or groundnut oil mixed)</span></li>
<li><span style="font-family: inherit;">Ghee: 3 table-spoon</span></li>
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<h3>
<span style="font-family: Times, Times New Roman, serif;">Process of Making:</span></h3>
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<li><span style="font-family: inherit;">Two full cups of yellow lentil/moong dal is roasted in a skillet. When the nutty smell appears, take down the skillet and cool down the dal. Soak them in a bowl with 4 cups of water, overnight. Next morning, when the dal softens, then throw down the water and strain the dal with the help of a strainer. Make a smooth paste/batter of the soaked dal in a mixer grinder. </span></li>
<li><span style="font-family: inherit;">Heat one tablespoon of ghee in a kadhai and when the ghee is heated, then give sauff and add the batter a good mix in the ghee with a low flame heat. Stirr generously and while stirring, add a little sugar (pinch and cardamom powder). Take care so the mixture does not stick in the bottom. When the mixture starts, turning little reddish then put the gas flame of and take down the mixture. When the contents are slightly cold, then roll the mixture in the palm and roll into small balls. Press the balls in the palm a little in the middle and fold the sides to give it a small bowl shape. Do not allow the mixture to cool down fully otherwise the mixture becomes hard and it becomes difficult to give shape. Keep the "Puas/ Sweets' aside and prepare the sugar syrup.</span></li>
<li><span style="font-family: inherit;">In a deep-bottomed pan, add 3 cups of water and 2 cups of sugar. Boil the water and when the sugar melts fully and the mixture becomes thick and syrupy, turn off the flame and check the thickness of the syrup by dipping one spoon. If drop is standing on one side of the spoon, the consistency is perfect. If you think, you need to increase or decrease the thickness, adjust accordingly by adding sugar or water and giving it a second time boil. </span></li>
<li><span style="font-family: inherit;">For frying the Puas/Sweets, take oil in a pan for deep-frying. When oil gets heated, start frying the Puas, one by one until it is fried properly. Take care it does not gets broken. Soak the excess oil with a kitchen paper towel, and then dip the Puas slowly in the sugar syrup, already prepared. Turn both the sides of the Puas with utmost care and let them remain in it for 45 minutes. The Puas are ready for serving. </span></li>
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<span style="font-family: inherit;">I hope I have been able to detail the recipes neatly, by narrating the pros and cons. I have narrated these accounts from my experiences, the difficulties, which I came across, while preparing these mouth-watering recipes. However, I am sure, these dishes are sure to drool your taste-buds and all you food lovers, are going to love these recipes. Try them at home, and share with me your experiences. Write to me and let me know about your feelings!!</span></div>
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<span style="background-color: white; color: #222222; font-family: inherit; text-align: left;">Bon Appétit!!</span></h4>
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Anonymoushttp://www.blogger.com/profile/06763150906159643227noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987