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 tspoo...

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 ,c...

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. ...

Bok Phooler pakora( Agastha flowers pakora) Bok phool scientific name is Sesbania grandiflora and in hindi it is  Agastha flowers. The flowers are mostly milkwhite in color . The leaves, roots,  flowers,bark,and overall plants are used for prepareing Ayurvedic medicines. In West Bengal it is known as Bok Phool. Ingredients: Bok phool 10 Mustard oil for deep frying Besan(gram floor) 1 cup Kalonji ¼ tsp (optional) Baking soda a 1/4 tspoon Salt to taste Method : 1.   Wash the bok phools gently. 2. In a bowl take besan , kalonji (optional), baking soda and salt, add water and mix to make a thick batter. 3. Heat oil in a Kadai /pan 4. Dip each bok phool in the batter and deep fry this bok phool one by one till golden brown in color. 6.  Serve hot with green chatney  

Phulkopi Datar Chocchori /hotchpotch with Cauliflower Leaf Stalk      ingredients: cauliflowr leaf stalk 2 Mustard seeds: 2 tbsp Potato 1: Cut into big slice broad beans(seem): about 150 gms panch phoron (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) Green chili: 2 Turmeric powder: ½ tsp. Salt to taste Sugar to balance the taste method : Put the pieced stalks, potato  and some water and pressure cook it for 1 whistles. Make a paste of mustard seeds & 2 green chilies. Now heat  oil in a pan & add the panch phoron and give a stir & add the seem(broad beans),stir it. Now add the contents from the pressure cooker and ...

chilli paneer (chili cottage cheese) ingrediants 200 grams Paneer (Cottage cheese), cut it into medium-sized cubes Oil 1 cup (for deep fry) For marinate (3 tablespoon Corn flour 3 teaspoon All purpose flour ½ soy sauce 1 teaspoon Salt Water as required) 2 Green chilies 1 green capsicum, 1 red or yellow capsicum 2 Sirke Wala Pyaaz(pickeled onion)( you can take normal onion also) with vinegar       (https://abhijit707791.blogspot.com/2019/10/sirke-wala-pyaazpickeled-onion.html) 3 cloves garlic 1 inch ginger piece ½ teaspoon Sugar 3 teaspoon Soy sauce 2 teaspoon Tomato sauce 1 tablespoon Chili sauce ½ teaspoon  pepper Water as required method In a bowl and add all-purpose flour,  2 tablespoons of cornflour ,soy sauce and salt. Add some water and mix them well to make a thick paste.add paneer cubes & keep it for 5 minutes. Now in a frying pan  heat oil and  fry (dip paneer pie...

 Kumro sedhho/bhate posto diye (boiled pumpkin with poppy seeds)Healthy and simple     preparation time :5 minutes    cooking times:5 minutes    total: 10 minutes INGREDIENTS: 250g pumpkin 4 tspoon poppy seeds(posto) 1sp mustard oil 2 green chili slited Salt to taste METHOD: 1.       Put the pumpkin in boiling water along with rice grains while cooking rice(bhate) or boil it separately. 2.   grind the poppy seeds with salt & green chili and make a smooth paste.      After cooking rice take out the pumpkin pieces and let it cool to smash. 3.       Mash well with poppy seed paste, green chili, mustard oil and salt. 4.  Have it with hot rice. health benefits   Highly Antioxidant, Highly Nutritious and Particularly Rich in Vitamin A, Low Calorie food.