Masoor Daler Bora / Red Lentil Fritters / Masoor Dal Pakora

Ingredients :

1. Masor  Dal / Red Lentil / Masoor Dal  - 1/2 cup
2. Finely Chopped  coriander leaves - 2 Tea Spoon
3. Turmeric Powder - 1/3 tea spoon or one pinch
4. Salt To Taste
5. Green Chili - 1 Pieces ( finely Chopped )
6. Bengal Gram Flour Or Powder  - 1 Tea Spoon ( If , Bengal gram flour is not available to your home . You Can be use Rice Powder )
7. Nigella Seeds - 1/2 Tea Spoon
8. Onion - 1 Pieces ( peeled and cut into thin and very slice pieces )
9. White Oil As Required

Methods :

1. Wash and clean the  dal  . Drain the water completely from the dal . 
2. Soak the  dal   in the water for about 3 - 4 hours .
3. After 4 hours , drain the water completely .
4. Take a grinder . Pour the masoor dal  / red lentil  dal into the grinder machine . Grind it very well . Make a smooth paste .
5. Take a bowl . Pour the dal  into the bowl . Add nigella seeds , pinch of turmeric powder , salt to taste , green chili finely chopped, finely chopped coriander leaves , 1 tea spoon of  Bengal gram flour  . Mix it very well . Keep a side for about 30 minutes .
6. Take a pan . Add enough white oil in a pan . When  oil  is hot .
7. Take a very small portion from the masoor dal / red lentil  batter . Make a small round shape ball  with  of  hand help .
8. Drops the masoor  dal / red lentil  balls into the hot  oil . Drop one after  one the other to hot oil .
9. Fry them both sides . Fry till golden brown .
10. Take out bora / pakora / fritters  from the oil .
11. Fry remaining balls in the same way .
12. Serve hot with tea or coffee .    

Beguni / Eggplant Fritters / Crispy Eggplant / Brinjal Fritters

ingredients :

1. Brinjal  / Eggplant - 1
2. Salt To Taste
3.  Pinch  of  Turmeric Powder
4. Bengal  Gram Flour  As Required  or 1/2 cup
5. Water  As  Required
6. Oil As Required 

Methods :

1. Wash and clean the eggplant  very well .
2. Cut  the eggplant with remove the end of  portion .  Cut into very long , slice and  thin  pieces  . Keep it a side .
3. Take a mixing bowl .  Mix  together with  add Bengal  gram flour , pinch of turmeric powder and salt to taste .
4. Gradually  add the water  into  the  mixture .
5. Make a smooth  batter . Stirring constantly to make a thick &  smooth batter . Beat it  very well . Keep aside for about 30 minutes .
6. The batter should be like pakora consistency batter . The  batter neither very liquid  nor heavy consistency .
7. Take one pieces eggplant . Dip the eggplant  into  the batter very well and coat both sides .
8. Add enough  oil in pan . When oil is  hot . Medium heat . Put the coat eggplant  one by one  into the oil . Fry them both sides  and  fry till deep  golden color . Take out from the oil .
9. Remove  the excess oil .
10. Serve hot with puff rice and tea . 

Bengali Style Tomato chutney

Ingredients :


1. Ripe Tomato - 2 Pieces
2. Sugar - 2 cup 
3. Raisins - 3 table spoon
4.oil as required
5. Turmeric Powder As Required
6. Aam satto / Aam papad / candied mango  - finely chopped ( 1/2 bowl )
7. Dates - 12  pieces  ( discard seeds  &  finely chopped )
8. Panch Phoron - All  of spices mixture ( Mixed spices of cumin seeds , mustard seeds , fenugreek  seeds , fennel seeds and nigella seeds ) - All spices of 1/2 teaspoon
9. Salt one pinch 

Methods :

1. Take a wok . Then add oil . Heat the oil in a wok .  When oil is  hot .
2. Add panch phoron   or all of spices mixture . Stire  for few minutes .
3. Put the  ripe tomato  finely chop    .  Mix it very well .
4. Add sugar , put  pinch of salt  and pinch of  turmeric   powder . Mix well .
5. Add  aam satto / Aam Papad / candied mango  , dates and raisins . Mix it very well .
6. When tomatoes are very soft and  tender .
7. Then  add 2 cups of  water . Mix well .
8. Simmer for 10 - 15 minutes .
9. When  chutneys is  thicken .
10. Then switch off the flame .
11. Pour the chutney into other bowl .
12. Serve cool . Serve at the end of the meal .   


 

Kacha Kathal Kofta Kalia / Indian Style Raw Jackfruit Dumplings In Spicy Gravy / unripe jack fruit Kofta

Kathal  kofta  Kalia  is made  from Unripe Jack fruit , Onion , garlic , tomatoes  and  other  spices . This   curry  is  made  from  onion  and  garlic  . Although  , it  is  an   onion  and  garlic  recipe .         In of  every  bengali's  ,  to  the  young  jack  fruit  or  unripe jackfruit   is   called  Gach  Pantha     . Kathal  Kofta  Kalia   is  also  , popular  in  Bangladesh  .

Chop , Dal , Unripe Jack fruit curry , Cutlet , Kofta curry  and kebab  is  made from  Unripe Jack fruit .  Kofta  Kalia  is a side dish .  Kathal Kofta Kalia  goes well  with  chapati ,   Pulao  , rice  .

Unripe  Jackfruit  is  a  Summer  Season   Vegetables . Unripe Jack fruit  is  sticky As Well As  hard  vegetables .  This kofta Kalia is  my mom recipe . Today  i am sharing  to my mom recipe . Which is easy to  made .

Even unripe Jack fruit is  good sources  of   Protein , Carbohydrates , Vitamins and Minerals . Which curry taste is  Unique and   Divine  . You can made to Kathal Kofta Kalia  in 30 minutes . 

1. 

Unripe  jack fruit  is  taste  such  as  of  Mutton  Curry  . From Unripe Jack fruit  is  many recipe . Even  Kacha  kathal  kofta kalia is  a  delicious  curry  . Kathal Kofta  is  made to easy .  You  are starting  to  eat . Kathal kofta is  delicious  taste in every bite . You  will  feel  that  unique   taste  from  kathal  kofta . You  can to serve  for  your  home  party . Even  unripe jack fruit is  South - Asia famous  vegetables .

Unripe  jack fruit  is  Healthy  and  Nutritious  vegetables  As  Well  As   easily  digestible  food . Although   this  kofta  is  made  from unripe  jack  fruit .  

Recipe   is  here  of  Kacha Kathal kofta Kalia / Unripe  Jack fruit  Fruit  In Spicy Gravy Recipe .

( For The Kofta )

Ingredients :

1. Raw Jack fruit  / kathal   - 1  bowl  ( peel and cut into small cubes )
2. Salt To Taste
3. Sugar - 1 Tea Spoon
4. Turmeric Powder As Required
5. Cumin Powder - 1 Tea Spoon
6. Coriander Powder - 1 Tea Spoon
7. Dry Red Chili Powder - 1 Tea Spoon
8. Fresh Finely Chopped Coriander - 2 Table Spoon
9.Bengal  Garam Masala Powder  / besan - 1 Tea Spoon
10. Bengal Gram Flour As Required
11. Green Chili - 1 Finely Chopped

       For The Gravy 
1. Cumin Paste - 2 Table Spoon
2. Coriander Paste - 1 Table Spoon
3. Onion 2 ( Peel  & cut into finely slice )
4. Onion Paste - 1 Table Spoon
5. Garlic Paste - 1 Table Spoon
6. Ginger Paste - 1 Table Spoon
7. Ripe Tomato - 1 , Finely Chopped
8. Dry Red Chili Paste - 1  Table Spoon
9. Kashmiri Dry Red Chili Paste - 2 Table Spoon
10. Garam Masala Powder - 1 Tea  Spoon
11. Whole Cumin Seeds - 1/2 Tea Spoon
12. Bay Leaf - 2 Pieces
13. Slit & Crush Cardamom - 1 pieces
14. Oil as required

( For Making The Koftas )
Methods : 

1.  Take a pressure cooker and  add Raw Jack fruit (  Kathal ) into the pressure  cooker  , few drops of oil  and add  water as required  . Close the lid .
2. Switch on the flame . Pressure cook  till  2  whistles . Then switch off the flame . Keep aside . Boiled unripe  jack fruit  will  be   cooled  . Keep  a  side  for  about 20 - 30 minutes .
3. Once boiled  unripe jack fruit  is cool . Open the cover of  pressure cooker .
4. Take out  boiled   raw   jack fruit  pieces from the pressure cooker  . Strain and drain the water completely . Transfer   raw jack  fruit  to  other mixing  bowl .
5. Now mash  the  raw  jackfruit  very well .  Mix together all ingredients .  Add salt to taste , put 1/2 tea spoon of turmeric powder , 1/2 tea spoon of sugar , 1/2 tea spoon bengal  garam  powder , dry red chili powder  1 tea spoon , 1/2 tea spoon of cumin powder , 1/2 tea spoon of coriander powder , 1 tea spoon of green chili , 2 table spoon of bengal gram flour or besan , and add fresh finely chopped coriander leaves  2 table spoon . Mix it very well & make a dough . Divided into 10  equal pieces .
6. Make a small  lemon size ball  from the dough .
7.Sift together gram flour , pinch of turmeric powder  and  gradually  add water , stirring constantly to make a smooth batter . Keep aside  for 1 hour .
8. Take one pieces of kofta . Dip the koftas into the batter and  coat both side very well .
9. Take a wok . Add oil . When oil is hot . Then add one by one  koftas balls  . Fry  for medium flame .  Fry them . Fry till golden brown color . Take out kofta  from the oil . Remove the excess oil . Transfer to a other bowl . Fry remaining ball  in the same way .

For Making  The Kalia  Gravy : 

1.Take a wok . heat oil in a wok . When oil is  hot . Then add whole cumin seeds , 2 pieces of  bay leaf  and crush & slit cardamom . Stir for few seconds .
2. Add  finely chopped onion  fry till golden brown color .
3. Then add onion paste  saute till  dark brown color .
4. Add finely chopped  ripe tomato saute until the tomato leave water &  soft .
5. Now add 1 table spoon of  garlic paste , 1 table spoon of ginger paste , 1 table spoon of dry red chili paste , 2 table spoon of kashmiri dry red chili paste , 2 table spoon of cumin paste ,  salt to taste ,1/2 tea spoon of  turmeric powder , 1 tea spoon of sugar , 1 table spoon of coriander paste add garam masala powder of  1 tea spoon .  Mix it very well . Saute the masala  till  oil  is separate from the masala  .
6. Koftas need enough water for the gravy . As , koftas soak enough water from the gravy . So , i have added 5 cup of water . Simmer for 10 minutes . When gravy is starting to thicken . It's done .
7. Then Switch off the flame .
8. Drop the fried   koftas  into the gravy .
9. Mix well very carefully .
10. Transfer to koftas other bowl .
11. Serve hot .  

Chal Potol ( PARWAL / POINTED GOURD WITH RICE FLAVORED GRAVY )

   
Parwal  / Pointed Gourd  available in the market . It is a Summer Season Vegetable . Traditional Bengali Cuisine  is  made in any of  occasion  . Parwal / Pointed Gourd High Source Of  Vitamin A , B , E , Protein & Carbohydrate . Parwal / Pointed Gourd  is  best  source of  Micro nutrients . It is  good for Children  , Adolescence Girl & Boys , Good for Eye , Skin  .  

    Ingredients : 

   1. Parwal / Pointed Gourd / Potol   - 10
   2. Gobindo Bhog Rice / Basmati Rice  - 1/2 cup ( I have Used In Gobindo Bhog Rice in this recipe  ) 
   3. Turmeric Powder As Required
   4. Salt To Taste
   5. Sugar - 1 tea spoon  
   6. Ginger As  Required 
   7. Cumin Powder - 1 Table spoon 
   8. Coriander powder - 1 Table Spoon 
   9. Whole Kashmiri Dry Red Chili - 1 Pieces 
   10. Oil  As  Required 
   11. Ghee / Clarified  Butter - 1 Table Spoon 
    12. Garam Masala Powder - 1 Tea Spoon 
   13. Bay Leaf - 2 Pieces 
   14. Slit & Crushed Cardamom - 1 Pieces 
   15. Whole Cumin Seeds - 1/2 Tea Spoon 
   16. Potato - 1 
    17. Ripe Tomato - 1
     18. Raisins - 3 Table Spoon 
     19. Cashew Nuts - 1 Table Spoon  





11

Methods :

1. Wash  and clean  the rice  very well .

2. Soak the rice  into  the  water for 3 hour . Drain the water completely and strain it .

3. Soak the raisins into the water for about 4 -5 hours . After 5 hour , you can  see that , the raisins are increased   double  from  the  original size .

4. Peel the potato and cut into medium size cubes . Keep aside .

5. Peel the   pointed guard  with few portion . Cut and remove  the pointed gourd both  sides end portion . Cut into 2 medium  pieces .

 6.Grind into ginger , kashmiri dry red chili , cumin seeds and coriander seeds . Pour into 1 tea spoon      of water gradually . Make a smooth paste .

7. Add  Oil  in  a work . Heat for oil 2 minutes . When oil  is completely hot . Then add potato pieces and fry for both sides . When  potato are  one side  fry flip the other sides and fry it . Take out the fried  potato pieces from the oil . Transfer to a bowl . Keep  aside .

8. Same oil and same work .  Put the Parwal / pointed gourd   pieces  and fry it . Fry for both sides . When parwal  /  pointed gourd  are   completely  fry . Take out the fried  parwal / pointed gourd  pieces from the oil . Transfer to a bowl . Keep a side .

9. Add  soak and strain rice . Fry till golden brown color . Transfer to other bowl . Keep a side .

10. Add oil  into the work . When  oil is starts smoking . Then add crushed and slit 1 pieces of cardamom , 1/2 spoon of  whole cumin , and add bay leaf . Stir for few seconds . When nice aroma comes out from the oil .

11. Then add  fried potato , fried parwal / pointed gourd  and fried gobindo bhog  rice . Mix it  very well .

12. Add 1/2 tea spoon of turmeric powder , salt to taste , add 1 teaspoon of sugar  and add  1 cup of ripe tomato . Mix well . Saute for few seconds . Add soak raisins and whole cashew nuts . Mix well .


13. Add  cumin paste , ginger paste , coriander paste , kashmiri chili paste , and chili paste . Saute for 2 minutes . When oil  is starting separates form the msala . Then add water as required . Cover it.

14. Open the cover .When all the ingredients are tender and soft . Gravy is thicken .

15. Add 1/2 tea spoon of garam masala powder and add 1 tea spoon of ghee .

16. Switch off the flame .

17. Transfer to a serving bowl .

18. Serve hot . You can serve it  with  hot steam  boil  Rice .