mukho's kitchen

  Tok Palong /Sour Spinach dal Tok Palong /Sour Spinach, also known as Khatta Palak in Hindi is a few unconventional veggies which are ignored in general. These are very nutritious and don't require extra care for its growth.In West Bengal it is available in plenty. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Ingrediants Split Bengal Gram & black gram(cholar dal & biulir dal)-1 cup(soaked) onion- 1(chopped) Turmeric Powder-1 tspoon dry red chili-2 ginger ,garlic paste-1 tspoon each panch phron-1 tspoon Panch phoron literally means five spices used for tempering. It is the most distinctive of Bengali phorons, used in dals, vegetables, chutneys, and pickles. It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin   seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni tok palang-1 cup( boiled and paste ) salt to taste ghee-2 tspoon bay leaf-1 sugar-1/2 tspoon

chicken ghondhoraj Gandharaj  is a cross between Lime and Mandarin orange. Also known as kaffir Lime or Markut Lime or magood Lime.In west Bengal it is famous as Gandhoraj lebu.It's flavor is so excellent that you put one or two drops in any recipe it's taste will increase much.   Ingredients 500 g - chicken 1/2 cup -oil 2 -Gandharaj lebu 1-capcicum & tomato(chopped) 2 - onion, chopped 2 tsp -garlic & ginger paste 1 tsp - chili powder 1 tsp -coriander powder 1 tsp -cumin powder 2 tsp -turmeric salt to taste 1 cup-water method Wash chicken  and marinate with salt, turmeric and ginger garlic paste and one gandharaj lebu juice. Heat oil in a frying pan, add chopped onion and fry light brown in color. Then add ginger garlic paste & cook for 2 minutes. Add cumin,coriander & turmeric powder and cook for 3 minutes Add the chicken pieces,tomato & capcicum and fry for 10-12 mins. then add a 1/2 cup warm water mix well ,cover t

Nolen Gurer Rosogolla (Date Palm Jaggery Rosogolla)   Ingredients 1 liter   milk 2 tsp lime juice 250 gm   nolen gur (date palm jaggery) 3 cup water Steps First make Chhana (cottage cheese), boil milk in a pan and turn off the flame. Add lime juice and mix. See that water starts separating from the milk. Your Chhana (cottage cheese) is prepared.Keep it to cool down. Drain  water to get the chhana. Put the chhana on a cotton cloth and squeeze to drain the excess water.

Bengali Pabda Fish Curry(pabda macher jhol) Prep time: 15 mins Cook time: 15 mins Total time: 30 mins   INGREDIENTS Pabda fish:6-7 Oil(mustard) :half cup Chopped onion:2 Whole cumin seeds:1 t spoon Garlic,ginger paste: 1 t spoon each Coriander & cumin powder:1 t spoon each Red chili,garam masala:1/2 t spoon each Chopped tomato :1 Method: Wash fishes & marinate the fish with  salt, turmeric powder and red chili powder for 10 minutes Heat oil in a pan and fry the fish till light golden in colour and keep aside. Temper the same oil with dry red chilies, bay leaves and whole cumin seeds. Saute for a few seconds. add the chopped onions & fry till color become brown,add garlic& ginger paste and stir fry for 4-5 minutes. Add all the dry spices (except garam masala) and tomato & mix well.cook till oil separates. Add 1 cup water and bring it to a boil. Gently drop the fried fish and cover the lid. after 2-3 minu

Nolen Gurer Rosmalai Though normal rosmalai(made of sugar) is easily available throughout the year in all the sweet stall in Bengal, but only in winter you will find this yummy   nolen gurer rosmalai ,nolen gurer payes,nolen gurer rasogolla,sandesh when the juice is being extracted from the palm tree, and the gur or jaggery   is made from this juice. Preperation Time : 60 Minutes Cooking Time : 60 Minutes   We will make the rasmalai in two step,first we make rasgullas ,then rasmalai Ingredients of Rosmalai For Rosogolla :   1 liter whole milk 3 tablespoons lemon juice 1 cup sugar 4 cups water   For Rosomalai : Full Fat Milk -1 liter nolen gur(palm jagger