Wednesday, March 30, 2016

KHIRPULI or DUDHPULI

KHIRPULI or DUDHPULI

Sweet dishes of Bengal 


World adores many sweet dishes of Bengal.
KHIRPULI or DUDHPULI is one of the most yummy sweet dishes, Bengal's gift to global gourmets.
Jhumu Poli, tells us the recipe along with the sweet memories children to elders have common in most Bengali homes.



For KHIRPULI stuffing you need -
1 medium size coconut grated.
200-250 gm sugar or palm-jaggery
50 gm Mawa
1tsp small cardamom powder
Heat a pan. Add grated coconut, palm-jaggery/Sugar, mawa together. Keep stirring till the mixture gets sticky and oil comes out. 
Flame off. Add cardamom powder and let it become cool.


All you require to make 50-60 KHIRPULI -
500 gm boiled paddy Rice powder
2 Ltr full cream milk
250 gm pal-jaggery / sugar
100 gm condensed milk
150 gm Mawa 


Make a tight dough of Rice powder with warm water. Make small balls from that dough. Flatten the balls pressing between palms to make KHIRPULI shells. 
Fill the shells with coconut Stuffing. Seal the ends of the shell.
Boil full cream milk to make it thicker. Add Mawa.
When Mawa melts completely, add the raw KHIRPULIs and boil to cook for about 5 minutes. When KHIRPULIs get soft add palm-jaggery or sugar.
Boil for another 2 minutes. 


Off the flame. Add condensed milk and let it get cool.
Your creamy KHIRPULI is ready. Serve it cooler.



Video Here

Tuesday, March 29, 2016

Potato Salad

Potato Salad


  • 750 g new potato
  • 75 ml buttermilk
  • 2 tbsp light mayonnaise
  • 1 tbsp mustard
  • 1 tbsp white  vinegar
  • ½ tsp caster sugar
  • 100 g sliced radish
  • 1 tbsp poppy seed
  • 20 g cilantro, to serve

Method

  1. Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.
  2. Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cilantro to serve.

Oh My God! Naked Chef!!

She cooks without clothes on!


She is young and beautiful. She needs attention of the world, like many other young girls, well alright! 

But instead of acting in a movie or TV soap, she made herself news and of course, point of attraction just by published her NAKED COOKING VIDEO!
24 years old Argentine Jenn, as she named, instantly became hit worldwide for her 'innovative way of cooking!  




video




video

How to make Delicious South Indian Dish Sambar (soup)

How to make Delicious South Indian Dish Sambar (see Video below)

Sambar Ingredients

Boil 100 gm Toor/Arhar Dal

Heat a pan. 
add oil, whole mustard, curry leaves, chopped onion, dry red chili, vegetables
Add turmeric powder, chili powder, sambar masala, salt, add boiled Arhar Dal, cook for 5-7 minutes.
When almost ready, 
add the tamarind diluted in water
Toor or Arhar Dal




See How to make coconut gravy chutney

How to make Coconut Gravy Chutney for Dosa Idly, Uttapam etc


How to make South Indian style Coconut Gravy Chutney 


Coconut Gravy Chutney


100 gm Gram Dal roasted and soaked in water for 2/3 hrs. 
1 cup coconut(grated/blended). 
Few green chili. 
Blend all these to make a thick paste.

Heat a pan. add oil.
saute, 25 gms whole mustard and few curry leaves
Add this saute over the thick chutney paste.
Add salt to taste.add 1tsp sugar
Mix well. if you want little thinner, add water

Store it in fridge to serve chilled.





See How to make Crispier Butter Masala Dosa

How to Make crispy Butter Masala Dosa

How to Make crispy Butter Masala Dosa 

At your home party guests will get surprised to see you make crispier Butter Masala Dosa just in a minute!
Prepare yourself in advance with this extremely easy-to-make guide!


Surprise Your Guests
for Dosa stuffing Masala -
heat oil in a pan. add whole mustard, curry leaves, peanut
add dry red chili, chopped onion, coconut, tomatoes, garlic, green chili, capsicum
add  mashed boiled potatoes, salt
and cook 2/3 minutes till very smooth lump 

making Dosa batter -

Soak 150 gm(1 cup) Urad Dal and 
300 gm Basmati Rice(2 cup) in water for 2 hrs.
Then blend thoroughly both and leave it
covered overnight for fermentation.
consistency of the batter is important.
It should neither be thick nor thin.


WoW! So crispy Butter Masala Dosa


Making Dosa -
Heat a non-stick tawa and grease it with oil.

pour one cup batter, immediately spread it 
round the tawa, as much thinner as possible. 

sprinkle little oil (or butter, if you want to make butter Dosa) over it, as it get condensed smooth the Dosa surface with  spatula tip 

As it starts turning brownish at the edge put masala inside and spread little

When its edges gets up by itself and turned brown your Dosa is ready. 

Fold it and take out off tawa.







See How to make South Indian style Sambar

Monday, March 28, 2016

বাংলাদেশী গোকুল পিঠা

বাংলাদেশী গোকুল পিঠা 

বাংলার পিঠা-পুলির ঐতিহ্যের স্বাদ অজানা থেকে যায়, যদি না গোকুল পিঠা চেখে দেখেন।  স্বাদের অনন্যতার কারণে, এই পিঠা, "পিঠা-সম্রাট" উপাধি পেয়েছে রসিকজনের কাছ থেকে! ঝুমু পলি তাঁর স্বকীয় ভঙ্গিতে উপস্থাপন করলেন এই পিঠা-সম্রাট কে যাতে আপনি পিঠার স্বাদ আর স্বভূমির স্মৃতিচারণের আঘ্রাণ দুইই পাবেন মকর সংক্রান্তির পূণ্য লগ্নে!  
বাংলার পিঠা-পুলির ঐতিহ্যের স্বাদ অজানা থেকে যায়, যদি না গোকুল পিঠা চেখে দেখেন। 
এই পিঠা আতপ চালের গুঁড়ি, ময়দা আর চিনির তৈরি গাঢ় আস্তরণের মধ্যে থাকে। ১ কাপ আতপ চালের গুঁড়ি, ১ কাপ ময়দা আর ১ কাপ চিনি মিশিয়ে একটা গাঢ় লেই বানান। 


তার আগে এই উপকরণ গুলি দিয়ে পিঠা বানিয়ে রাখুন।
৫০০ গ্রাম ক্ষীর 
৫০০ গ্রাম নারকেল কোরা
২৫০ গ্রাম চিনি
তিনটি উপাদান গরম কড়াইতে দিয়ে নাড়তে থাকুন ক্রমাগত, নাহলে কড়াইএর নীচে আটকে ধরবে। যখন চিটচিটে হয়ে আসবে তখন আঁচ থেকে কড়াই নামিয়ে মিশ্রণ টা ঠাণ্ডা হতে দিন। ঠাণ্ডা হয়ে গেলে, ছোট ছোট গোল্লা বানিয়ে হাতের তালুর চাপে চ্যাপ্টা করে পিঠা বানিয়ে নিন। এবার ঐ পিঠা আগে বানিয়ে রাখা গাঢ় লেই এর মধ্যে ফেলে ভাল করে আস্তরণ দিয়ে নিন। ঐ আস্তরণ দেওয়া পিঠা এবার কম আঁচে গভীর তেলে ভেজে নিন।  পিঠা ভাজা হয়ে গেলে কড়াই থেকে সোজা ঠান্ডা চিনির শিরায় ডুবিয়ে পিঠাগুলি ঠান্ডা হতে দিন! 
ব্যস! আপনার পিঠা-সম্রাট তৈরি! 

ব্যস! আপনার পিঠা-সম্রাট তৈরি!  এবার পরিবারের সবার সঙ্গে, গরম কম্বলের মধ্যে বসে ঠান্ডা পিঠা খেতে খেতে ডুব দিন স্বভূমির স্মৃতি রোমন্থনে!  ইংরাজীতে দেখুন

Bangladeshi Gokul Pitha

Bangladeshi Gokul Pitha 

Rich heritage of Bengali PITHA-PULI culture, observed during the New crop season around mid-January, produces such marvelous and delightful GOKUL PITHA. 
It's called the king of all PITHA-PULI! 
Jhumu Poli shows how easily you can make and taste this delicacy at your home 
Enjoy with your family during this New Crop season.


Making of Bangladeshi Gokul Pitha
you need for 30-35 GOKUL PITHA -

for Stuffing Mixture - 
500 gm Full cream cow milk latex or Mawa 
500 gm sugar
500 gm grated coconut

Heat a pan. mix all these and stir continuously till all the ingredients mixed into a very sticky tight mixture. Don't add water or  milk. 
Now off the flame. and let the stuffing mixture cool and hardened. 

for Batter - 
300 ml cream milk
200 gm rice powder
100 gm whole flour
500 gm sugar
few cardamom 

mix all these ingredients into a thicker paste. 







Making Gokul Pitha - 

Now, take that stuffing mixture. Make tiny balls and spread it pressing between your palms. 
It will look like thin bigger tablet.

Now put those mixture tablets into the batter, so that both side of the cake get well coated. Then, deep fry it in low flame. 

After frying immediately dip these cakes into sugar syrup.
let it become cool. 


serve it cool and taste the King of Pitha-Puli - GOKUL PITHA! 


Delicious Gokul Pitha 


Nawabi Awadh Biriyani

Nawabi Awadh Biryani

Satyajit Ray masterpiece "Satranj ke Khiladi" on Awadh Nawab, reminds someone of Rich Nawabi culture of finest cuisines! Jhumu Poli adopts that to make NAWABI AWADH BIRIYANI, which Nawab Wazid Ali Shah, himself, would have been the best connoisseur! Give it a try today!

Delicious Nawabi Awadh Biriyani



Cooking of Biriyani chicken

85% Prepared Rice
Marinated Biriyani gosht

Marinated Biriyani chicken

Marinated Biriyani gosht, potato and Beresta

Nawabi Awadh Biryani

Awadh Biriyani Ingredients

What you need

500 gm  Basmati Rice
1 KG       Chicken
1/2 gm    Saffron 
500 gm  Potato
1 tsp       Turmeric powder
50 gm     Mawa
2 tsp       Corn flour
150 gm  Onion(for Beresta)
150 gm  Onion (for paste)
200 gm  Tomato(for paste)
25 gm    Garlic (for paste)
25 gm    Ginger(for paste)
200 gm  plain curd
100 ml    white oil
150 gm   Ghee
1 cup      Milk
2 tsp        Kewra Water
2 tsp        Garam Masala powder
20 gm     Whole Garam Masala
                Salt to taste
                Aluminium Foil paper/ flour (for sealing)


                                                                               Nawabi Awadh Biryani Video


Direction -

1.Soak the Basmati Rice for 30-40 minutes. Drain water, Boil the rice up to 85-90%! Important: Don't boil the rice full or 100%! . Drain water, keep aside.

2.Make a fine paste of ginger-garlic-onion-tomato. add whisked curd. Add salt to taste.  Mix with Chicken and marinate for an hour.

3. Finely chop onion. Mix corn flour. Then deep fry till rich golden brown. (Beresta)

4. Boil the potatoes. peel off. coat with turmeric powder and salt. Deep fry and keep aside.

5.Take a cup of milk. Dissolve the saffron in milk for at least 4 hrs.


Awadh Biriyani Chicken curry

6. Heat oil in a pan. put the marinated chicken. stir well, and cook till the oil comes out and chicken becomes softer. Add fried potatoes, mix well with the curry.


Layered Biriyani Rice 

7.Prepare the Biriyani cooking container by greasing with ghee/oil. Spread one layer of Rice. Put pieces of chicken and potatoes on it. place one more layer of rice. Add Garam Masala Powder, Beresta. Sprinkle little Kewra water. Add ghee spreading all over the rice. place rest chicken and potatoes. 
Place final layer of rice. Again, add Garam Masala Powder, Beresta. Sprinkle little Kewra water. Add ghee spreading all over the rice. 
Now add saffron diluted in milk. spray all over the rice with little gaps in between. Optionally, you may add coriander leaves.


Seal the lid of the Biriyani cooking container like this

8. Now, put on the lid. Make sure, seal the lid of the Biriyani cooking container very well, so that no steam comes out of the container/handi, during steaming. For sealing, you may use aluminium foil paper or, make a flour dough and paste it round the lid of the container/handi. 
If the bottom of the container/handi is not thicker then, place a thick plate over the flame. Don't put the thinner bottomed container/handi directly on the flame. Your Biriyani may get burnt.
Steam the Biriyani for 15-20 minutes in simmer flame.

9. When little flavor/aroma comes out of the container/handi, be sure your Nawabi Awadh Biriyani is ready!

10 Serve hot, with Chicken/Mutton chap or Mughlai chicken/Mutton curry!


See More -
Chili Chicken

Sunday, March 27, 2016

Butter Masala Dosa

Crispy Butter Masala Dosa


Crispy Butter Masala Dosa
No more waiting for the weekend to go to a restaurant and have a crispier Dosa! Just make it yourself at home! 
Very easy to make! Enjoy with your family! 

All you need -
100 gm Gram Dal
100 gm Toor/Arhar Dal
150 gm(1 cup) Urad Dal 
300 gm Basmati Rice(2 cup)
2 cup coconut(grated/blended). 
few green chili. 
50 gm whole mustard, 
few curry leaves
200 gm chopped onion, 
4/5 dry red chili, 
200 gm seasonal vegetables (like, drumstick, papaya, ladies finger etc.)
4 big potato (boiled & mashed)
1 pack Sambar Masala
1 Tbsp garlic, 
3 tomatoes (chopped )
1 big capsicum (chopped )
50 gm peanut
1 tsp sugar
Little Tamarind
salt to taste
Dosa Batter
making Dosa batter -
Soak 150 gm(1 cup) Urad Dal and 
300 gm Basmati Rice(2 cup) in water for 2 hrs.
Then blend thoroughly both and leave it
covered overnight for fermentation.
consistency of the batter is important.
It should neither be thick nor thin.


Dosa Ingredients
for Dosa stuffing Masala -
heat oil in a pan. add whole mustard, curry leaves, peanut
add dry red chili, chopped onion, coconut, tomatoes, garlic, green chili, capsicum
add  mashed boiled potatoes, salt and cook 2/3 minutes till very smooth lump 
Urad Dal
Making Dosa -
Heat a non-stick tawa and grease it with oil.
pour one cup batter, immediately spread it 
round the tawa, as much thinner as possible. 
sprinkle little oil (or butter, if you want to make butter Dosa) over it, as it get condensed smooth the Dosa surface with  spatula tip 
As it starts turning brownish at the edge put masala inside and spread little
When its edges gets up by itself and turned brown your Dosa is ready. 
Fold it and take out off tawa. Serve Hot!


Sri RadhaChandrika

Sri Radha Chandrika

Traditionally,  Lord Sri Krishna has been offered
many Bhogs by his disciples. Today I like to offer my bhog to Sri Radhika - RadhaChandrika!




Ingredients
1 cup Grated Coconut
20-25 cashew nuts
10-15 raisins 
100 gm mawa 
2 Tbsp sugar
8 Tbsp Ghee
1 cup all purpose flour

Stuffing
Heat a pan. Put 1 cup Grated Coconut, few cashew nuts, 
raisins, 100 gm mawa, 2 Tbsp sugar
cook for 7-8 minutes. Make nice stuffing

Making of RadhaChandrika -
with 1 cup all purpose flour, 5 Tbsp ghee, 
1 tsp sugar  make a tight dough
cut into small balls.
spread the balls.
put the stuffing inside.
deep fry these dumplings in low flame.
When turned golden color your RadhaChandrika is ready
You may keep it like this
or, you may also dip it in sugar syrup, if you like