Bengali Style Labra Tarkari Recipe / Labra Tarkari / Bengali Style Mix Vegetables Curry Recipe

Ingredients :

1. Potato - 1 ( Peel the potato of skin and cut into small cubes )
2. Cauliflower - 1 cup  (  Small  Separated florets )
3. Eggplant - 1 ( remove the top of eggplant and cut into cube )
4. Red Pumpkin - 250 gm  ( peel the red pumpkin and cut into small cube )
5. Fresh coriander leaves , finely chopped  - 3 table spoon
6. Radish - 2 ( Peel the radish of few portion and cut into small cubes )
7. Ridge gourd - 2 ( peel the ridge gourd of hard portion and remove the top of ridge gourd and cut into  small  cube  pieces )
8. Pointed gourd / potol - 4 - 5 ( peel the pointed gourd of few portion and cut into small cube pieces  )

9. Ripe tomato - 1 ( cut into finely chopped )
10. Ginger paste - 1 table spoon
11. Cumin powder - 1 small tea spoon
12. Coriander powder - 1 small tea spoon
13. Kashmiri dry red chili powder - 1 tea spoon
14. Yard long beans / bor-boti  - 20 gm ( cut into small pieces )
15. Panch phoron  or bengali five spices  - 1/2 tea spoon or a pinch of panch phoron
16. Sugar - 1 teaspoon
17. Turmeric powder - 1 tea spoon
18. Salt to taste
19. Oil As required
20. Water As Required 

Methods :

1. Wash and clean  cut vegetables under running water . Collect them  and  put  the vegetables in a bowl . Add  water in the bowl  . Keep a side .

2. Take a large wok . Heat oil in a large wok . When oil is completely hot . Now add a pinch of panch phoron  and stir for few seconds  on high  flame . Once panch phoron is roasted and starts to splutter .

3. Now add  cut vegetables into a wok  and mix well .

4. Also add chopped ripe tomatoes , sprinkle  salt  all over the vegetables  and mix well well on high flame . Let it cook for about 10 minutes . Cover the wok .

5. Once vegetables are tender  . Now add  turmeric powder and 1 table spoon of sugar . Saute till raw smell goes off from vegetables .

6. Next also add  ginger paste , cumin powder , coriander powder , kashmiri dry red chili powder and fresh  finely chopped coriander leaves  . Mix well . Saute till separates oil from masala .

7. Pour 2 cups of water . Mix well . Uncover the wok . Cook for 10 minutes .

8. After 10 minutes , meanwhile vegetables or curry is done . Once vegetables are tender and soft . Gravy is thicken . Maximum water is evaporated  from curry .

9. Now labra tarkari is ready .

10 . Switch off the flame . Pour the curry into a serving bowl .

11. Serve hot with rice or Indian breads .

Bengali Style Oler Dalna / Bengali Style Yam Curry

Ingredients : 

1. OL / yam - 250 gm
2. Salt  to taste
3. Turmeric Powder - 1 tea spoon
4. Sugar - 1 tea spoon ( optional )
5. Oil  As required
6. Bay Leaf - 2
7. Whole Cumin Seeds - 1 small tea spoon
8. Ginger Paste - 1 table spoon
9. Kashmiri Dry red chili  Powder - 1 table spoon
10. Cumin Powder - 1 table spoon
11. Coriander Powder - 1 table spoon
12. Ripe Tomato - 1 ( finely Chopped )
13. Ghee ( clarified Butter ) - 1 tea spoon

Methods :

1.  Wash  and clean the yam . Peel and remove the  skin  of  yam  . Cut into small pieces of yam . 

2. Take a wok  and switch on the flame .

3. Heat  oil  in  a wok . When oil is completely  hot . Now add  1 small  tea spoon of whole  cumin seeds and  drops 2 pieces of bay leaf . Stir for few seconds on low flame . When spices is  starts to splutter .

4. Now add  cube pieces of  yam into hot oil . Stir and mix . Sprinkle salt to taste  and  add  chopped  ripe   tomatoes  pieces . Mix  well . Cover and close the lid of wok . Cook till 10 minutes on low flame .

5. 10 minutes  later , open the cover of wok . Now  Yam   is  50 %     done .   Yam  is  half  cook and soft .

6. Now add  1 tea spoon of turmeric powder and 1 tea spoon of sugar and mix well . Saute till raw smell goes from turmeric powder .




7.  Also  add  1 table spoon of  ginger paste ,  1 table spoon kashmiri dry red chili powder ,  1 table spoon  of  cumin powder , 1 table spoon  of coriander powder , 1 tea spoon of garam masala powder   and sprinkle  water . Mix well . Once oil is completely separates and  leave the sides  from  wok .

8. Now pour 2 cups of water . Cook till 10 minutes .

9. When gravy starts to thicken  and yam is completely tender .

10. Now switch off the flame .

11. Add 1 tea spoon of clarified butter ( ghee )  and Mix well .

12. Transfer the yam curry in a serving bowl .

13. Serve hot with rice and Indian bread .

Bengali Style Narkel Diye Pui shaak er Tarkari / Bengali Style Malabar Spinach Curry in Coconut

Ingredients :

1. Pui  Shaak / Malabar Spinach - 500 gm
2. Potatoes - 2
3. Brinjal / Eggplant - 1
4. Pumpkin - 250 gm
5. Panch Phoron - 1 tea spoon
6. Oil  as  required
7. Grated coconut - 1 cup
8. Home made bori - 4 - 5 pieces
9. Ginger  paste - 1 tea spoon
10. Green  chili paste - 1 tea spoon
11. Cumin powder - 1/2 small tea spoon
12. Coriander powder - 1/2 small tea spoon

Methods :

1. Remove the  stem  of  malabar spinach  . Wash and clean Malabar  Spinach  under  running water and  keep  a side . Cut into small pieces of Malabar spinach .

2. Cut and remove of top  of   eggplant  . Cut into  cube  pieces  from eggplant . Put  cube  eggplant  pieces into  a  bowl . Pour water into eggplant pieces . Keep  a side .

3.Peel the potatoes of skin . Cut into cube pieces . Peeled  the pumpkin of  skin . Cut into cube pieces .

4. Peeled and remove the skin of pumpkin . Cut into cube pieces . Keep a side .

5.Take  a wok . Now pour the oil  into the wok . When  oil is hot .  Next  add  4 - 5  pieces  of  home made  bori   and  fry  till  golden  brown  on  low  flame  . Then  take  out  the  home made  bori  pieces  from  the  hot  oil  and  keep  a side  . Now add 1 tea spoon of  Panch phoron  and  stir  for few seconds  on  low  flame .

6. Now  add  vegetables  pieces  one  after  one  . Mix well . Sprinkle  salt  to  taste  on  top  of  vegetables . Mix well .

7.Next  add 1 tea spoon of turmeric powder , 1  tea  spoon  of  ginger  paste , 1/2 small   tea spoon  of  cumin  powder ,  1/2  small tea spoon of  coriander  powder ,   1 tea spoon  of  green  chili  paste ,  add  crushed  home made  bori  and 1 tea spoon of  sugar . Mix well . Saute for few minutes .

8. Add 1 cup of grated coconut  and mix well . Saute for  few minutes .

9. Next add 1 small  cup  of  water  into  the  vegetables . Mix well . Cover  the  wok . Cook for 15 to 20 minutes .

10. 15 minutes later , open the cover  of  wok . Meanwhile , water  is  evaporated  from the curry . All the  vegetables  are cooked . Now switch off the flame .

11. Transfer  the  curry to a serving bowl  .

12. Serve  hot  with  steam rice .

Begun Bhaja / Traditional Bengali Recipe Eggplant Or Brinjal With Deep Fried

Begun Bhaja ( Eggplant   aka   Brinjal With Deep Fried )  is a Traditional  Bengali  Dish  . Main ingredients is Eggplant  and    mustard oil  in  this  recipe's  .  Which  is delicious taste .  Even it is completely  vegetarian  dish  for vegetarian  people's   .   It  goes well with  Luchi ,  Parathas ( Porota )  , Hot steam Rice . My personal opinion is it also  goes very well with of  bengali style Muger dal and Steam rice .

It is made from   Eggplant , Turmeric powder , Salt to taste , And Mustard oil .  Even , it is a very  simple  and  ordinary dish . Which is  also  Delicious dish   .

As , it is easy  to make . Traditionally begun bhaja  is served  to   any  occasion .

You  can  also served  with puri . You  can   also  along enjoy the Begun Bhaja with    Sunday Special's  to Breakfast  with poori and luchi's . You  can  made  in minutes to Begun Bhaja .

Traditionally   in   Begun Bhaja  is  not  added  chili powder , papper powder , lemon juice  and  other spices .  

Which   is   a  usually  of   two  step's  recipe . First  step  is  marination with  of  eggplant's pieces  and  second step is eggplant fried process . I  am following  to Traditional Recipe .

Recipe  is  Here How to Make Bengali's Begun Bhaja  .

Ingredients :

1.Eggplant / Brinjal  - 1
2. Turmeric  Powder  As Required
3. Salt To  Taste
4. Mustard  Oil  As  Required

Methods :

1. Wash  and clean the eggplant by  the water .

2. Cut  the  eggplant . Cut into halves  Pieces .

3. Put  the eggplant  in  medium size bowl . Marination  with  1 tea spoon  of  turmeric powder  and  sprinkle  salt  to taste . Mix it very well  and rub the pieces with  of  hand's .  Coat  it  very well .Marination  to  the  eggplant pieces  for  1 hours  . Cover  and   keep  a  side .

4.  1 hours  later , take  a  wok  and  pour  enough  oil into the wok .  heat  the  oil  on  high flame for about 5 minutes .

5. Once  oil  is completely  hot . Now  add  eggplant pieces one  after one  on medium flame . Fry till golden  color  on  both side . Once one side is done flip  the  other side and  fry  till  both sides on medium flame .

6. Once  it  is  done . Take  it out  from hot oil .

7. Serve hot .

Aloo Potol Kumro Dalna Recipe / Potato , Pointed Gourd And Pumpkin Curry Recipe

It  is  a  Traditional   Bengali  vegetable  curry . Which   curry  is   popular  in  West Bengal ( A  state of  India )   . Alu Potol  Kumro  is  also popular  in  Bangladesh's .  Which  is  made  with  pointed gourd , red pumpkin , potato and other spices  in a tomato based  gravy  . Pointed  gourd  is a Summer Special  vegetables .

It  goes  very  well  with  luchi ,  steamed rice  and  Paratha  .   You  can    also  serve   with  luchi  in Sunday special   breakfast   Dish .  As   is  a  traditional   Bengali   cuisine and  side  curry dish .

It  is  garam masala  and  ghee  ( clarified butter )  flavored  curry   . Which  is  tangy  taste .    As     is  a  delicious  and  tasty  dish . 

Health  Benefit  Of  Pumpkin : Pumpkin rich sources of Vitamin A . Pumpkin best sources of Vitamin A , Vitamin B , Antioxidant ,  Vitamin C , Protein , and Micro nutrient . Pumpkin  good for Eye health and good for Retina .  Pumpkin  is  also  good  for  skin  and  hair .

Health Benefit Of Pointed Gourd :Pointed gourd good sources of  Vitamin A , Vitamin B , Vitamin C , Fiber , Protein  and minerals . It  is  easily  digestible  vegetables . Pointed Gourd is also good for Diabetic  , Hypertension ,  and  Obesity . It is prevent to constipation .

 Health Benefit Of Potato  :  Potato good sources of Potassium , Zinc , Protein , Fiber , Vitamin C . Potato good for Osteoporosis , heart health , and  High blood pressure  . Potato Prevent to cancer . 

Ingredients :

1. Potato - 2

2. Pointed Gourd / Parwal  / Potol  - 12

3. Pumpkin - 250 gm

4. Bay Leaf - 2 pieces

5. Whole Cumin Seeds - 1/2  tea spoon

6. Salt to taste

7. Turmeric powder - 1 tea spoon

8. Sugar - 1 tea spoon

9. Ripe tomato - 1 , cut into very finely chopped

10.  Oil   as  required

11. Cumin Seeds paste - 1 table spoon

12. Coriander paste - 1 table spoon

13. Kashmiri Dry red chili  paste - 1 table spoon

14. Garam Masala Powder - 1 tea spoon

15. Ghee or clarified butter - 1  tea spoon

Methods

1. Wash   and   clean  the  all  vegetables  nicely under  running  water  .

2. Dry the vegetables with kitchen towel and keep a side .

3. Peeled  the potato from  the outer skin . Cut into medium size pieces . Keep a side .

4. Cut  and  remove  of  pointed gourd  and   both  side's  in  the  end's  of  part   . Scrape the skin from pointed gourd of few part . Cut into halves pieces .

5. Peeled  the pumpkin outer skin . Cut into medium size cube pieces . Keep a sides .

6.  Take a wok  and  pour the oil  into the wok .

7. Once  the  oil  is hot . Add  medium size  cube  potato  into the oil . Fry  till golden brown color . Take out  the fried potato from the oil .  Put the fried potato into the bowl  and keep a side .

8. Now  add the pointed gourd into oil . Fry till golden brown color and pointed gourd are tender .  Take  out  them  and  put  the bowl . keep a side  .

9. Put   medium  size  cube pumpkin into the hot oil . Fry  till  brown . Take out the hot oil and put the fried pumpkin into the bowl . Keep a side .

10. Now  add  few drops  of oil into the wok  and heat the oil .

11. Once  oil  is  hot . Add bay leaf and whole cumin seeds . Stir for few seconds .

12. Add  finely chopped ripe tomato into the  wok . Fry till tomatoes are soft .

13. Next add   fried  potato , fried pointed gourd and add fried  pumpkin   into the wok . Sprinkle  salt to taste and mix it very well .

14. Add 1/2 tea spoon of turmeric powder and 1 tea spoon of sugar and mix it well . Saute for few minutes .

15. Now  add 1 table spoon of   cumin seeds  paste ,  1 tea spoon of coriander seeds paste , 1 table spoon of kashmiri dry red chili paste   and mix it very well .  Sprinkle few drops of water because prevent  to  spices from the  burning  . Saute all spices till oil separates from the spices .

16. Now  pour enough  water into the fried vegetables and spices  . Mix it very well  and cover it  . Let  it cook .

17. 10 minutes later , open the wok  cover . Meanwhile   gravy  start  to  thicken  consistency   and  potato , pointed gourd and pumpkin  are tender .

18. Now add 1 tea spoon of ghee and add 1 tea spoon of garam masala powder . Mix it very well . Switch off the flame .

19 . Transfer to a serving bowl .

20. Serve hot with luchi ,  steamed  rice  or  Phulkas .

Chal Thor / Chal Diye Thor / Banana Stem In Aromatic Rice Gravy / Banana Stem With Rice Gravy

Thor or Banana Stem is a very popular food in west Bengal  ( A   State  Of  India  )  . It  is  made with    Gobindobhog  rice , tomato , coconut and potato .  It  is  a   Completely  vegetarian  dish .Chal  Thor  can be serve it  to  lunch time . Chal   Thor    goes  very  well    with   steam   rice . This   recipe  is  easy  to  make . Chal Thor  is  a  very   flavorful  dish .  Serve  it  along  with  steamed  rice  for  a  simple  weekday  lunch.

Banana Stem is  best source of  Fiber , Iron , Potassium , Vitamin B12 , Vitamin B6  and many  types of   Micro nutrients  . This vegetables  good for diabetic patients , Anemia Patients , and constipation patients . Thor  prevention  of  constipation . Banana stem  good  for  High Blood Pressure . Banana Stem good for obesity patient and reduce the weight .

Tomatoes  is  good  source  of vitamin A , Potassium , Protein , Minerals   and Carbohydrates . Tomatoes  are  provides  essential   Antioxidants  . Tomatoes are good for Heart and prevention of bad Cholesterol .    

Ingredients :

1. Thor ( banana stem ) - 1
2. Gobindobhog  rice -  4 - 5 table spoon
3. Cashew nuts - 1 tea spoon
4. Kishmish / Kaju ( cashew nuts ) - 1 tea spoon
5. Cumin paste - 1 tea spoon
6. Coriander paste  - 1 table spoon
7. Kashmiri Dry chili paste - 1tea spoon
8. Dry red chili paste - 1 tea spoon
9. Salt to taste
10. Sugar - 1 tea spoon
11. Turmeric Powder  as  required
12. Garam masala powder - 1 tea spoon
13. Coconut ( finely chopped ) - 2 - 3 table spoon
14. Coconut ( grated ) -  5 table spoon
15. Bay leaf - 2 pieces
16. Whole cumin seeds - 1 tea spoon
17. Ghee ( clarified butter ) - 1 table spoon
18. Whole cardamom ( slit and crushed ) - 1 pieces
19. Ripe tomato - 1 ( cut into very finely chopped )
20. Potato - 1 , ( peeled and cut into cub pieces )

Methods :

1. Take  a bowl  and  add gobindobhog  bhog rice  into the bowl  . Pour 1 cup water into the bowl . Soak the rice for about  3 - 4 hours . Cover the bowl and keep a side .

2. Wash and clean the thor or banana steam under running cold water and keep a side  . Cut into both sides end of part . Cut and remove outer skin lairs from the banana stem .  Cut  into very finely chopped  pieces  to  banana steam . Keep a side . Take  a bowl  and  pour  water into the bowl . Marinate  banana steam with turmeric powder and sprinkle  some salt . Mix it very  well  and cover it . Keep a side for about 5 - 6 hours .

3. After 6 hours , take a pressure cooker and add the marinate banana stem into the pressure cooker . Pour  the   water  into the pressure  cooker .Cover and close the lid . Pressure cook   for    2  whistles . Then switch off the flame . Keep a side and allow to cool .  Pressure  will  be   releasing  naturally    from  the pressure cooker . Once  the pressure release  completely . Then open the pressure cooker . Drain , strain  and  squeeze  out  excess water   from the boiled  banana steam . Put the boiled  banana stem ( thor ) into  other  bowl . Keep a side and allow to cool .

4.   Once it completely cool . Then  start to  mashed the banana stem ( thor )  with  hand  . Keep a side .

5.  Drain out the water from the  gobindobhog  rice and keep a side .

6. In a wok  or pan  and  heat the  oil .  When oil is completely hot .

7.Then  add  cube potato into the hot oil . Fry till golden brown color. Take out  from  the oil . Keep a side .

8. Fry  gobindobhog rice in same  oil . Fry till golden brown color . Take out from the oil . Keep a side .

9. Next  add  finely chopped coconut  into same  oil . Fry till golden brown color . Take out them and keep a side .

10. Now add oil into the wok . Heat the oil and heat for about 2 minutes .

11. Temper with  bay leaf , cumin seeds and crushed cardamom . Fry till golden brown color . When fragrance comes from the spices .

12. Next  add  finely chopped tomato . Saute for few minutes .Saute till tomatoes are soft .

13. Add salt to taste and turmeric powder . Mix it very well . Saute for few seconds . 

14. Add kashmiri dry red chili powder  , add  1 tea spoon sugar ,  dry red chili  powder , cumin powder    coriander powder  .  sprinkle   few drops of water  . Stir constantly   prevent  to the  all spices  from  burning   . Saute  all the spices . When  All  the  spices  starts  to  separate .

15. Next add  Mashed banana stem ( thor )  into the spices  and  mix it very well .

16. Now add  grated coconut , fried potato , fried gobindobhog  rice , fried  chopped  coconut , cashew nuts and raisins  . Mix it very well.

17. Add 1 cup of water into the spices and Boiled stem ( thor ) . Mix it very well  .

18. When water is evaporated from the curry . Then add 1 tea spoon of  ghee  and  1 tea spoon of gram  spices  powder into the curry . Mix it very well .

19. Switch off the flame .

20. Transfer to a serving bowl .

21. Serve hot .

Bandhakopir Ghonto ( Bengali Recipe ) / Bengali Style Bandhakopir Ghonto / Bengali Style Cabbage And Potato Curry

Ingredients :

1. Potato - 1
2. Cabbage - 1 ( medium )
3. Ripe Tomato - 1
4. Whole cumin seeds - 1/2 tea spoon
5. Dry red  chili powder - 1 table spoon
6. Kashmiri dry red chili powder - 1 table spoon
7. Cumin powder - 1 table spoon
8. Coriander powder - 1 table spoon
9.. Salt to taste
10. Turmeric powder - 1 teaspoon
11. Ginger paste - 1 table spoon
12. Sugar - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Ghee ( clarified butter ) - 1 table spoon
15.Water As Required
16. Bay Leaf - 2 pieces
17. Oil As Required 

Methods :

1. Wash and clean the potato . Peel the potato  from  skin .When it's done . Then cut into medium size pieces .Keep aside .
2. Wash and clean the cabbage by the water . Cut the cabbage into finely chopped . Keep aside .
3. Wash and clean the ripe tomato  and finely chopped . Keep aside .
4. Take a pressure cooker . Add the finely chopped cabbage into the pressure cooker . Pour the water as required  into the pressure cooker . Cover and close the lid . Cook for 1 whistles .
5.Open the pressure cooker . Keep aside .
6. Take a wok . Heat  oil into the wok . When   oil   start  to smoke . Now oil is ready for the cabbage curry preparation .
7.Now add cube potato into the wok . Fry till golden color . When it is done . Take out them from the oil . Keep aside .
8. Same oil add whole cumin seeds and bay leaf . Both spices  fry for 1 minutes .
9.Then add finely chopped tomato  and salt to taste . Fry till tomatoes are soft and leave water .
10. Then add turmeric powder and sugar . Fry for 1 minutes .
11. Add cumin powder , coriander powder , dry red chili powder , kashmiri dry red chili powder and add some  water  1 tea spoon if required .Saute until  oil become separates from the masala .
12. Then add boiled cabbage and fried potato . Mix it very well . Cook for 1 minutes .
13. The add 1 cup water ( if you wants add more water in cabbage curry add it ) .  Cook for 10 minutes . Cover and close the lid .
14. After 10 minutes ,open the cover . When water is evaporated from the curry . Potatoes are soft and tender . Reduce heat to very low .
15. Add garam masala powder 1 tea spoon into the curry . Mix it very well . Cook for 1 minutes .
16. Then switch off the flame . Add 1 table spoon of ghee in the curry . Mix it very well .
17 . Transfer curry to a serving bowl .
18. Serve hot .

Bengali Style Patol chacori ( Bengali Style Spicy Parwal / Pointed Gourd Vegetables )

Ingredients :

1. Potol / Pointed gourd  / Parwal - 10
2. Poppy seeds paste - 2 table spoon
3. Whole  mustard seeds paste - 3 table spoon
4. Onion - 2 ( medium ) , cut the onion  into very slice pieces
5. Kalojeera / Nigella seeds - 1/2 tea spoon
6. Turmeric powder as required
7. Salt to taste
8. Ripe tomato - 1 pieces
9. Sugar - 1 tea spoon
10. Mustard oil as required
11. Fresh coriander leaves 3 table spoon
12. Green chili paste - 1 table spoon ( adjust to your taste )

Methods :

1. Wash and clean the potol . Keep aside .
2. Cut  the potol  and remove into both sides end portion .
3.  Peel the  potol into few sides area of the  portion  .
4. potol  both sides end  of  the portion  cut   one  small  slit .
5. Peel the onion cut into very slices pieces .
6. Cut the ripe tomato very chopped pieces .
7. Take a wok . Add oil in a wok .
8. When oil is hot . The add kalonji / nigella seeds . Stir for few seconds .
9. Onion slices fry till golden brown .
10. Then add  potal and add salt to taste .Mix it very well . Reduce flame very low . Cover the wok.
11. Simmer for 15 minutes .
12 . After 15 minutes open the cover . When potol is half tender .
13. Then put 1 tea spoon of sugar and 1/2 tea spoon of turmeric powder . Mix it very well .Saute till 1 minutes .
14. Add  poppy seeds paste 2 table spoon , 3 table spoon of mustard seeds paste , 1 table spoon of green chili paste and add ripe tomato . Mix it very well .
15. Add  fresh coriander leaves  3 table spoon .
16. Saute till 2 minutes .
17. Then add 1 cup of water . Mix it very well . Cover it .
18. When  water is evaporate  from the potol  and potol is tender . 
19. Transfer to a serving bowl .
20. Serve hot .

NARKEL DIYE KOCHUR LOTI / TARO STOLON WITH COCONUT CURRY

Ingredients :

1. Kochur Loti ( Taro Stolon ) -  500 gm
2.  Coconut grated - 1 cup
3. Salt to taste
4. Turmeric powder  - 1/2 tea spoon
5. Sugar - 1 tea spoon
6.   whole  Kalojeera / nigella  seeds  - 1/2 tea spoon
7.Mustard oil as required
8. Whole  Poppy seeds - 2  table  spoon
9. Whole black mustard seeds  - 2 table spoon
10. Whole green chili  - 5

Methods :

1. Peel  the kochur loti . Cut the loti   1/2  inch ( half inch ) pieces .

2. Take a grinder machine . Add into grinder  whole mustard seeds 2 table spoon ,  poppy   seeds 2 table spoon and add whole green chili . Make a smooth  masala paste . Keep aside .

3. Switch on the flame . Take a wok . Add mustard oil . When oil is hot . Put 1/2 tea spoon nigella seeds or kalojeera . Stir for few seconds .

4.Add  loti   into   the  wok . Add salt to taste . Cover the  wok . Cook till 10 minutes . Cook for low flame .

5. After 10 minutes . Open the cover . When lotis  are half cooked  and half soft .

6. Then add turmeric powder  1 tea spoon , 1 tea spoon of sugar and  coconut  grated . Mix it very well .

7. Put grind masala  paste mixture ( poppy seeds , mustard seeds and green chili paste ) . Mix it very well . Add 1 cup of water . Cook it for 10 minutes .

8. After 10 minutes open the cover . Lotis  water is evaporate . Lotis  are tender . Now it's done . Switch off the flame

9. Now add 1 tea spoon of mustard oil into the lotis curry . Mix it very well .

10 . Transfer to an other bowl .

11. Serve hot with boiled rice .

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 .   


 

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 . 

Mango Chutney Recipe

Ingredients

1.  2  pieces  raw  mango

2.Salt  to  taste

3.Turmeric  Powder  - 1/4  tea spoon

4.Oil  as  required

5. Panch  Phoron  ( mixed  Spices of  Cumin Seeds , Mustard  Seeds , fenugreek  Seeds , Fennel   Seeds  And  Nigella  Seeds ) - 1/2  tea spoon

6.Sugar  - 4 cups

7. One  pieces  dry  red chili , Cumin Seeds ( Jeera )  1/2  tea spoon , Pan ch  Phoron ( mixed spices of  Cumin seeds , Mustard  Seeds , Fenugreek   Seeds ,  Fennel  Seeds  And Nigella  Seeds ) - 1/2  tea spoon  (  Dry  Roast  And Grind )


        Method


1. First  Step, wash  and  peeling  the   two   pieces of  unripe   mango , then  cut  into  small  slice  pieces.


2.Second  Step, Now  add  oil  in  a  pan  heat  for  oil  2 - 3  minutes , add  Panch  Phoron  ( mixed spices of  cumin seeds , mustard  seeds , fenugreek   seeds , fennel seeds  and  Nigella  seeds )  - 1/2  tea spoon  and  fry  for  all  Masala   1  minutes . Now  add  the  raw  mango  pieces .Fry for  raw  mango pieces  10  minutes ,  cook cover  in   low  flame .Then  add the  1/4  tea spoon turmeric  powder  and  salt  to  taste .Stir for  some  time .

3.Third  Step, now  add  4  cups   sugar  add  1  cup  water, cook in   medium  flame  till the  chutney become  thick .  Cook for  10  minutes.


4.Fourth  Step, Now  Sprinkle  1  tea spoon dry  roasted  powder .  (  one dry  Red chili , Cumin  Seeds ,  Panch  phoron  ( mixed  spices  of  cumin  seeds , mustard  seeds  , fenugreek seeds , fennel seeds ,  and  nigella  seeds .

Bengali Style Enchor Er Dalna / Bengali Style Kathal Ki sabji / Bengali Style Potato & Jackfruit Curry ( No Onion & Garlic Recipe )

Kathal dalna  or Raw Jack fruit  curry is an ordinary vegetables curry . It is made  from unripe  jack fruit . It is  a tasty , simple , and ordinary  curry .

In  every  Bengali ,   the   Raw  green jackfruit     is   called   Gachn Patha , it is a meat like taste or  texture   ( Which  means is plants or trees mutton curry )   or (  Which means is  substitute  of vegetables    plant or tree mutton curry )  from  unripe jack fruit . Unripe jack fruit is  substitute for vegetarian  in  Bengali's  . 

Unripe  or young jack fruit  is a very  sticky vegetables . This vegetables  difficult  part is peeled  from  unripe jack fruit  skin . Then also difficult part is cutting  from  unripe jack fruit .

Chop , Cutlet , Kathal kofta , Kather dalna or jack fruit curry , Kathal Biryani  , Dal , and  Enchor chingri ( unripe jack fruit  curry with prawn fish )    is  made from unripe jack fruit . Jack fruit tree is popular  in South -  East Asia  ( like  Bangladesh , Sri lanka   ,  India, Philippines , Indonesia , Thailand and  Vietnam ) .

Unripe jack fruit is  tasteless and bit sour  of taste .  Unripe jack fruit is a Summer Special Vegetables .  

This curry  is made  from raw green jack fruit , potato , tomatoes , bay leaf and others spices . It  is a without  onion and garlic  the  curry . It is  easy to make  from unripe jack fruit .It is a  tomato and garam masala  based  curry recipe .

While  you are finishing  the cutting  to unripe jack fruit . You should soak  in  of  water  to cut  unripe jack fruit pieces . You can also along as   added  few drops of oil in water .  Unripe jack fruit is  a hard vegetables . 

It is a 4 in 1 recipe . First part is peeled and cutting unripe of  jack fruit . It is a trouble and difficult part from unripe jack  fruit .

Next part is boiled  methods  of unripe jack fruit  pieces .  Third  part is  drain and strain water from boiled  unripe jack fruit . Fourth part is  curry methods of boiled unripe jack fruit . So , this  process  is long .

But this curry taste is awesome and unique . The   curry is also popular in India and Bangladesh . Ripe jack fruit is  also tasty fruit  . 

Main ingredients is  potato and unripe jack fruit . It goes very well  with rice and Indian bread . This curry  is a side dish . Jackfruit  is good sources of  Antioxidants , Vitamins , and Minerals . Jack fruit is good for Diabetics patients .

This curry serve  is as during lunch .

Here is Full of Recipe   ( How To Make Unripe Jack fruit Curry With Potatoes )

Ingredients :

1. Raw  Jack fruit /  Kathal  -  1 medium  bowl , (  peel , Cut  into  Medium size Cubes or pieces )

2. Potato  - 1 , ( peel , cut  into  medium size cubes )

3. Salt  To Taste

4. Sugar - 1 Table Spoon ( optional )

5. Turmeric Powder As Required

6. Mustard  Oil  As  Required

7. Bay leaf  - 2 Pieces

8. Crushed  Green Cardamoms  - 2 Pieces

9. Whole cumin  Seeds - 1 tea spoon

10. Kashmiri dry red chili paste or powder - 2 table spoon

11. Curd / yogurt ( beaten )  -  1/2 cup  or half  cup

12. Ripe Tomato - 1 finely chopped

13. Cumin  Powder  or Cumin Paste - 2 Table Spoon

14. Coriander  Powder  or Coriander  Paste - 1 Table Spoon

15.  Dry  Red  Chili Paste -   1  Table Spoon

16. Garam  Masala Powder - 1 Table Spoon

17. Ginger  Paste - 2 Table Spoon

18. Ghee / Clarified Butter - 1 Table Spoon

Methods :

1. Step - 1 , Take a pressure cooker . In the pressure  add the jack fruit , salt  and  turmeric powder and  pour  water  mix it very well  . Cover and  close the lid  and  pressure  cook  till  2 whistles , Switch off the flame . Keep  aside . Once  pressure is    releases .  Open the cooker . Drain the water and strain it  from boiled unripe jack fruit . Transfer Raw Jack fruit  in  a  bowl .

2.  Step - 2 , Take a wok .Then add oil . When  oil  is  completely hot .  Add  potatoes  and  fry till light yellow . Stirring  occasionally . When  potatoes are done . Take  them out from the wok . Remove and drain potatoes .

3. Step - 3 , In  same oil  and  heat  the  oil .  While oil is completely hot . Then add bay leaf , whole cumin seeds and add  green  crushed  cardamom . Stir for a few seconds  .  Then add boiled jack fruit ,  add salt  to taste and add finely chopped  ripe  tomato  and saute  till  10 minutes . Reduce heat very low . Stirring  occasionally .

4. Step - 4 ,  Then add turmeric powder , saute till  2 - 3 minutes . Next add sugar ( optional ) . Saute till few seconds . Now add  Ginger paste 2 table spoon , cumin paste or cumin powder  2  table spoon , coriander paste or powder  1 table spoon , kashmiri dry red chili paste or powder  2 table spoon , dry red chili paste  1 table spoon and add  curd / yogurt  1/2 cup . Mix it  very well . On  medium  flame .  Fry  till oil starts to separate  from  sides . Then add fried potatoes  and add 1 table spoon garam masala powder . Mix well . Then pour  2 cup of  water into the curry  . Mix it very well . Cover the wok .

5. Step - 5 , After 10 minutes , when potatoes are tender and raw jack fruit are soft   . Then switch off the flame . Now  add 1 tea spoon of  ghee / clarified butter  into the curry .  Mix well . Transfer in  a serving bowl .

6. Serve hot .

Enchor Diye Cholar Dal / Kacche Kathal Ki Chana Dal / Bengal Gram With Raw Jackfruit

Enchor  Diye  Cholar  Dal  is a  delicious  and  unique  of  taste  .  It is  a traditional  Bengali Recipe .
Made  with  raw green  jack fruit , Bengal gram  lentil , bay leaf , whole cumin seeds , gram masala powder and others spices .  Main ingredients  is raw green  jack fruit  and  bengal gram . You can  serve as  during  lunch .

It goes well  with steam rice  , chapatis  and Indian bread   and  phulkas . My personal choices is  it goes  very well  with steam rice .

You would  not be  disappointed  this dish . Pulses or dal is  complete protein food . Pulses  are good sources  of protein  , carbohydrates , iron  and micro nutrients .

As well  it is  a no onion  and no  garlic dish . You can along  serve as  to guests  and  friends .

Jack fruit  has high  sources  of Antioxidants , Vitamins ,  and  Minerals  .

My  grand mother used to  made  this  dal  during Summer  Season .  She   would   cooked    tasty  dal  often  .  She   would  added  to  hing (  Asafoetida  )  in  dal's  .

You will like it .  You will love it . Recipe is here  of  How to make Bengal gram  with Raw Green Jack Fruit .

Ingredients :

1. Enchor /  Raw Kathal /  Raw Jackfruit ( Peel and cut into medium size cubes ) - 1 medium size   bowl ,  and then   boiled

2. Bay Leaf - 2 pieces

3. Whole Cumin seeds - 1 tea spoon

4. Whole dry red chili - 1 pieces

5. Whole   crushed cardamom  seeds  - 1 pieces

6. Kashmiri dry red chili paste - 1 table spoon

7. Whole Dry Red Chili Paste - 1 Table Spoon

8. Ginger Paste -  2  Table spoon

9. Cumin Powder or  Cumin Paste -  1 Table Spoon

10 . Coriander  powder or coriander  paste - 2 Table spoon

11. Salt To Taste

12. Turmeric Powder As Required

13. Sugar - 1 table spoon ( optional )

14. Mustard Oil As Required

15. Garam Masala Powder - 1 Table Spoon

16. Ripe Tomato - 1 , finely chopped

17. Bengal Gram / cholar dal / chana dal ( boiled ) - 1 bowl

18. Cinnamon - 1 crushed

Methods :

1. Take a wok . Then add oil . When oil  is completely  hot .  Switch  on the flame . Then add  Whole dry red chili 1 pieces  , bay leaf , whole cumin seeds , cinnamon , and add whole crushed  cardamom . Fry till 1 minutes or stir for a 1 minutes .  Then add boiled  raw kathal /  or raw jack fruit and add ripe chopped   tomato into hot oil   . Saute  till  5 - 6 minutes  on  medium flame . After 5 minutes , then add salt to taste into  boiled jack fruit  . Mix well . Then add turmeric powder  and  add 1 table spoon of sugar . Mix well . Saute  till   raw jack fruits are soft  and tender .

2. Step - 2 , Then add  kashmiri dry red chili paste  1 table spoon , add  whole dry red chili paste 1 table spoon ,  ginger  paste  2 table spoon , cumin powder or cumin paste  1 table spoon , coriander powder or coriander paste  2 table spoon and add  garam masala powder  1  table spoon . Mix well . Saute and fry spices   until   oil  is  separates . Then pour  the boiled  dal  and  pour  2 cup  of water  . Mix well .  Cook  until  high flame 5 minutes .    Then  reduce to  the  flame . Simmer for 10  - 15 minutes . Cover  it .

3. Step - 3 , After 10 minutes , open the cover . Meanwhile  dal is thicken . Then switch off the flame . Transfer to a serving bowl .

4. Serve hot with steam rice .

Bhapa Sandesh / Steamed Home - Made Cottage Cheese Fudge

Ingredients ;

1. Fresh  Chena / Chana / Cottage Cheese  - 1 Bowl

2. Sugar Powder ( optional ) - 1 Tea Spoon

3. Whole Cardamom Seeds Powder - 1 Tea Spoon

4. Ghee ( clarified  Butter Or  Butter ) - 1 Table Spoon

Methods :

1. Take a Flat Steel plate . Then add chana / chena / cottage cheese , add powder sugar  1 tea spoon and add whole cardamom seeds powder . Mix well .  Now start kneading with your palm . Knead it for 15 - 20 minutes . Make a smooth paste . Keep aside .

2. Step - 2 , Now take a steel tiffin box . Grease the box with ghee or butter . Now pour the mixture into the box . Keep aside .

3. Step - 3 , Take a wok . Switch on the flame . Then add half liter water . When it's start boiling  and place the container very carefully . cook on medium heat for about 20 - 30 minutes .Cover the wok and close the lid .  Once it is done . Then switch off the flame . Keep aside at least  1 hours . Once it cool .  Now put the  tiffin box  into the refrigerator for  4 - 6 hours  or refrigerate  at least  4 - 6 hours .

4. Step - 4 , After 4 - 6 hours , cut it into  the pieces .

5. Serve chilled or room temperature .

Chum Chum Bengali Sweets

Ingredients :

1. Cows Milk - 2 Liter

2. Sugar -  700gm -  1 Kg

3. Whole Cardamom Seeds Powder - 1 Tea Spoon

4. Lemon Juice As Required

5. Refined Flour  ( Maida )  - 3 Table Spoon

Methods :

1. Step - 1 , Take  a wok or kadai . Then add milk in a wok . keep stirring . Heat milk in a wok  and bring it to boil for about 10 minutes . After 10 minutes , when its starts boiling add  lemon juice  and wait  for the milk curdle completely . Then switch off the flame and let it cool  for  30 minutes . Once it cool , then pour over a thin cloth and tie it with a tight knot . Wash  ( chena / chana / paneer / or fresh cottage cheese well using cloth under  cold running water  to remove  lemon juice  flavor , press  out  or drain out excess water . Take in a steel plate and press down .

2. Step - 2 ,   Take a  round steel plate . Then add chana/ chena / paneer / cottage cheese  , add  3 table spoon  refined flour /   maida   and add 1  tea spoon cardamom seeds powder . Mix  it very well . Knead  the  ( chana / chena / panner / cottage cheese )  with the heel of   your palm  for 15 - 20  minutes ,  until it become soft and smooth .

3. Step - 3 , Now make a smooth soft lemon size balls . Then make 20 balls from the chana/ cottage cheese / chena dough . Take each chana ball ,  and give  them oblong shape .  Keep  aside .

4. Step - 4 , Now take a wok or kadai . Switch on the flame . Then add half liter or 1/2 liter water  and add  sugar . Mix it very well . Bring  to boil on high heat  stirring till  sugar is dissolved .  When  sugar is dissolved . Then add chum chum sweet to sugar syrup water one by one very carefully . Low flame for 5 minutes . After 5 minutes  ,  medium heat  and  cover the wok or kadai ( about  20 minutes ) .

5. Step - 5 , After  20 minutes , open the cover . Stir . Switch off the flame . Transfer to a bowl and cover the bowl  . Keep  aside chum chum in sugar syrup for at least 3 - 4 hours .

6. Step - 6 , After  4 hours ,  place chum chum  in serving plate . Garnish with raisins .

7. Serve at room temperature  or cold .

Nolen Gurer Er Chanar Payesh / Date Palm Jaggery Flavored Cottage Cheese Pudding

Ingredients :

For  Chana / Chenna / Cottage Cheese

1.  Cows Milk  -  1  Liter

2.  Cardamom Powder - 1 Tea Spoon

3. Sugar - 1 Cup

4. Water - 1 cup

5. All Purpose Flour  / Maida / Refined  Flour - 1 Table Spoon

6. Lemon   Juice   As   Required

For  Payesh  Or Kheer

1. Milk - 1 liter

2. Nolen Gur / Melted  Date palm Jaggery  - 1 cup

Methods :

1. Step - 1 ,  Take a  Heavy Bottom Pan or saucepan . Switch on the flame .  Then  pour  the milk  and bring to a boil  medium heat .  Bring  milk to boil in a saucepan . When  milk is boiled . Add lemon juice , stirring  constantly  ( about 2 minutes )  till milk has curdle , curd  separated  from whey . Remove pan from heat .  Place  muslin cloth  over  a bowl . Pour curdled milk  into  muslin and strain it .  Now  pour   water  on the  cottage cheese / chana / chenna / cottage cheese   particles to remove the lemon flavor  and  smell .  Strain  the  water   and  squeeze   the excess  water  .  Take a muslin cloth , gather  up corners of muslin  cloth . Hang  this bag for about 30 minutes . Gently squeeze bag to drain excess water .

2. Step - 2 , after 30 minutes ,  take a mixing bowl . Then add  chana / chenna /  cottage cheese  and add 1 table spoon all purpose flour or maida . Knead chana for 10 minutes . After 10 minutes , add cardamom powder  1 tea spoon . Knead for 5 minutes .

3. Step - 3 , Divide dough into  15 portions .  Make  a small smooth  ball  .

4.  Step - 4 , Take a pressure cooker . Switch on the flame . Then add 2 cup water and 1 cup sugar . Mix well . Bring  to boil on high heat stirring  till  sugar is dissolved . When sugar is dissolved , reduce  heat to very low .  Put  rasogolla / Rasgulla   in  hot syrup water .  Cover the pressure cooker  and close the lid . Simmer for 15 minutes .

5. Step - 5 , After 15 minutes , switch off the flame . Keep aside  for 30  minutes .

6. Step - 6 , After 30 minutes , open the pressure cooker . Transfer  rasogolla / Rasgulla  to  a  bowl  and  cover the bowl . Keep aside for 2 hours .

7. Step - 7 , Take a  saucepan . Then add 1 liter milk .  High heat . Stirring  occasionally . When milk   comes  to a  boil .  Then reduce heat to very low . Keep stirring .   Simmer for 20 minutes . When milk is half . Then add nolen gur or  Melted  date palm jaggery . Keep stirring . Stir till  gur / jaggery is dissolved . Remove  saucepan  from heat . Scrape cream from the sides  into milk . Mix well .  When  milk  is  completely thicken . Then add rasogolla / Rasgulla   and mix well . Cook for 1 minutes . Now  switch off the flame  .  Keep aside for 2 hours .

8. After 2 hours , place Nolen Gurer Chanar payesh  in serving bowl .

9. Serve  at room temperature  or cold .

Nolen Gur Er Kheer / Date Palm Jaggery Flavored Milk Pudding

Ingredients :

1. Whole Cows Milk - 1 Liter

2. Date Palm Jaggery  / Nolen  Gur  - 1/2 cup Or Powder Date Palm Jaggery - 1/2 cup

Methods :

1. Take a heavy bottomed vessel .  Switch  on the flame . Then pour the milk into the heavy bottomed  pan  and bring to a boil medium heat . When  milk  is boil  . Reduce heat  to very low . Keep stirring . Stir time to time . As a  layer  of cream  forms  on top , move layer  to the edges , slightly pushing  it up  the sides of pan and leaving  it to set . When  milk  is   half . Then add  1/2 cup  nolen gur  or date palm jaggery . Mix well . Keep stirring . Stir till jaggery or gur is dissolved .   When  milk is  completely  thicken  . Then Switch off  the flame .  Transfer  to a serving bowl . Chill  it  in   fridge   for  1 hours .

2. Serve  room  temperature  or  chilled .