Sweet Jhal Sukto

Sweet Jhal Sukto

Sukto is very famous veg recipe among the Bengalis all over the world. It is traditional Bengali recipe. The main ingredient of sukto is bitter gourd or karela which is bitter in taste. But bitter gourd is rich in vitamins and mineral and also known as an herbal remedy of diabetes.  In spite of its bitter taste almost all Bengali people really love this dish.

Ingredients:

ü 2 medium size Karela/bitter gourd

ü 1 medium size brinjal

ü 2-3 drumsticks

ü 2 medium size potato

ü 1 green banana

ü Bori 20-25 pieces

ü 5 green chili

ü Ginger(small piece)

ü 1 tablespoon cumin

ü 4 tablespoon mustard seed

ü 1 tablespoon pachphoron

ü ½ tablespoon redchili powder

ü 1 tablespoon ghee

ü ½ cup milk

ü 1 tablespoon sugar

ü Salt, turmeric & oil as per requirement

Making Process:

§  Heat mustard oil/white oil in pan. Fry bori first and keep them aside.

§  Fry pach phoron and keep them aside.

§  Then fry bitter gourd till brown color and keep them aside.

§  Then fry brinhal till brown color and keep them aside.

§  Then fry other vegetables till half done.

§  Prepare paste with ginger, chili(3) and cumin

§  Pour the mixture and red chili powder over the vegetables and cooked for 5-7 mins.

§  Now, add mustard paste with the vegetables and cooked for 10 mins. Make sure that all the vegetables are boiled properly. You may need another 5 mins to boil the vegetables properly.

§  Add fried bitter gourd and brinjal.

§  Add 1 ½ cup of water. Give right amount of salt.

§  Add milk, sugar and ghee. Mix well.

§  Add bori pieces. Do not stir.

§  Cover the pan with the lid and cook for 10 mins in low flame.

§  Switch of the gas.

§  Spread fried pach phoron over the dish. Now your sukto is ready to serve.

§  Serve with hot rice.

Thanks

Asim Kumar Roy

Tangra Machher Jhal

 Tangra Machher Jhal

Tangra fish belongs to catfish family. Basically it is river based sweet water fish, Tangra Machher Jhal is famous dish among Bengalis.

 

Ingredients:

ü 15 pieces Tangra fish

ü 1 big onion

ü 7 pieces green chili

ü 1 tbs ginger paste

ü Regular & Black cumin paste or powder

ü Black pepper- 5/6

ü Coriander leaves.

ü 1 tomato

ü Salt, turmeric powder & oil

Making Process:

§  First clean the tangram fish, then marinate with turmeric powder and salt.

§  Fried marinated fish deeply.

§  Grind ginger, cumin, tomato, pepper, 4 pieces green chili in the mixture very well.

§  Fry chopped onions till brown color and then pour masala mixture, fried till oil come out from mixture.

§  Pour one cup water and all fried fishes, cooked for 10 mins.

§  Spread remaining green chili and chopped coriander leaves over the curry.

§  Serve with hot rice, dhanya chatni, bari-palang and Aloo posto.

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Hope you will be enjoying the menu and dish.

Thanks

Asim Kumar Roy

Hyderabadi Chicken Biriyani

Biryani

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables.  The name is derived from the Persian word beryan which means "fried" or "roasted". Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants.

In India, various flavors of biryani are available. Hyderabadi Biryani and Luknowi Awadhi biryani are famous among them. Apart from these, there are Bhatkali Biryani, Kacchi Biryani, Moradabadi Biryani, Calcutta Biryani, and Sindhi Biryani which are famous in India.

Now-a-days, biryani is inherited in Bengali culture. Biryani is served at wedding ceremonies as a main dish in Kolkata.

I have prepared very famous Hyderabadi Biryani. Hyderabadi Biryani is called the "Kacchi Yeqni" Biryani as both the marinated meat and the rice are cooked together. It is my pleasure to share with you the authentic recipe for Biryani.

Ingredients:

ü 1 Kg chicken with bones. Leg pieces will be perfect for Biryani. Pieces should bigger than medium pieces.

ü 4 cup Basmati finest rice.

ü  4-6 eggs depending on persons.

ü 2-3 medium size chopped onions

ü Ginger-garlic paste: 3 tablespoon. 4 big pieces of garlic (in Bengali, pieces called ‘Koya’) & right quantity of ginger.

ü Coriander leaves (Dhanya patta): small size bowl quantity

ü Mint leaves ( Pudina patta): small size bowl quantity

ü Green Chili : 9-10 chilies

ü Bay leaves: 2-3

ü Black Cardamom: 1-2

ü Green Cardamom: 10-12

ü Cloves: 7-8

ü Cinnamon: 2-3 sticks

ü Javetri/mace : 1 tablespoon quantity

ü Black pepper: 5-6

ü Regular Cumin: 1 tablespoon

ü Black Cumin: ½ tablespoon

ü Cumin Powder: 1.5 tablespoon

ü Coriander powder: 1 tablespoon

ü Red Chili powder: 1 tablespoon

ü Turmeric Powder: ¾ tablespoon

ü Salt: right quantity ( 1-1.5 tablespoon)

ü Oil : 8-10 tablespoon

ü Ghee: 2-3 tablespoon

ü Saffron: 25% of 1 gm

ü Kewda Water/Rose Water: 3 tablespoon

ü Milk: 3/4 cup

ü Yogurt(Dahi): 1 cup

Biryani Making Process:

First fried chopped onions till brown color.

§  Mix all the ingredients (3/4 fried onion, ginger garlic paste, turmeric powder, chopped green chilies, chopped ½ coriander leaves, chopped ½ mint leaves, whole bay leaves, black cardamom, 8 green cardamom, 7 cloves, 3 cinnamon sticks, black pepper, javetri, black & regular cumin, salt, cumin powder, coriander powder, red chili powder, oil, ghee & yogurt) with the chicken. Marinate the chicken for 1-2 hours.

§  Clean the rice and soaked for 30-40 mins

§  Put some water in different vessel. Then give right quantity of salt. Right quantity of salt means, if water is normal salty, then it is right quantity. Give 1 tablespoon oil & 1 tablespoon ghee. You can give whole cardamom, cloves and cumin to make rice flavored. Now give the rice in the boiled water. Rice should be 50% boiled, not fully boiled. Preparation of rice is main & difficult part of biryani preparation.

Now spread the half boiled rice top of the marinated chicken and spread remaining fried onion, coriander leaves, mint leaves and milk, kewda water & saffron mixture. Seal the pot with dish properly, so that inside steam cannot come out.

§  Cooked for 30 mins. First 5 mins in high, then 10 mins in medium and then remaining 15 mins in low flame.

§  Open the lead after 5-10 mins after cooking.

§  Served biryani with sliced boiled egg and raita.

Hope, you will be enjoying Biryani cooking and off course biryani as well.