Topa Kuler (Jujube) Tok Jhal Misti Achaar / Bor ki Khati Tikhi MithiAchaar

Topa Kuler (Jujubes) are Indian berries that are found in the month of Feb when Bengalis celebrates Saraswati Puja  on  Basanth Panchami  day. As a kid we were prohibited to eat Kul before the puja. My Ma use to get angry on me if I was caught eating this tangy berries with salt. Mouthwatering !! I still remember my Dida (Grandma) use to make this pickle in large quantity and when I use to visit her, my cousin and me use to very quietly hide and eat this pickle under the bed in the afternoons while every one was having their afternoon nap.  When ever I make this pickle it is so nostalgic, remembering my childhood day brings happiness to me.

Jujubes have to be be washed well and then after applying salt it has to be sun dried. It has to be then burst and then cooked. I have added jaggery and sugar, but you can add only jaggery. After it is cooked it is stored in a clean glass jar and kept in the sun for few days before enjoying it. 

Ingredients
250 grams  Kul / Jujube fruit / Ber
3/4 tsp Salt
1/2 tsp Turmeric powder
1/2 tsp roasted Panch phoran  powder ( roast the panch photon along with a dry red chilli and then powder it)

1/2 tsp Panch phoran
3/4 cup  Jaggery 

1/4 cup Sugar
1 tsp Mustard oil
1 dry Red chilli

Method
Wash and dry the kul / ber. Burst them. Add  1/2 tsp salt to the bors and dry them in the sun for 2 to 3 hours. Take a pan. Add mustard oil. Heat the oil well. Add 1/4 tsp panch phoran and dry red chilli. Let the panch phoran crackle. Add the kul / bers, remaining salt and turmeric powder. Add the jaggary, sugar and 1/2 cup water. Let it simmer till the jaggary has incorporated well with the kul/ bers and the gravy has thickened. Add roasted powder panch phoran  and mix it well. Take off the gas and cool it. Store it in the glass bottle and you can have it the next day. But if you  leave it in the sun for 4 to 5 days to mature it will taste more better. Store it 6 to 8 months. Enjoy the Achaar with dal - rice, paratha.... Or eat it just like that. 

Left over Cake crumbs Pancake

When you bake a cake and after levelling the cake ... What do you do with the cake crumbs... Do you throw it or make cake pops  or make something else or eat it.
I made Chocolate pan cakes with Banana syrup..out of the cake crumbs....
Just break the cake crumbs, add sugar according to the taste, add milk according to the thickness of the batter, add a banana ( optional) and vanilla essence...... Egg or 2 tsp of curd. Blend it in a blender. Take butter and brush it on a pan. Add a big spoon of batter and wala... The pan cakes are ready... Add chopped banana with honey or any syrup of your choice for  for topping.

Beguni (Eggplant Fritters)

Beguni is a traditional Bengali dish. This is served as a side dish with an afternoon meal – Dal and steaming hot Rice or with Khichuri. But it is a perfect rainy day snack too and eatten with Puffed rice. It is a very popular street food of Kolkatta... Comes under "Tele Bhaja"..

Beguni (Eggplant Fritters)

Ingredients

1 1/2 kg long Eggplant cut lengthwise and pieces should be of medium thickness.

1/2 cup Chickpea flour / Besan 

OR

1/4 cup All purpose flour / Maida + 1/4 cup Chickpea flour / Besan

A pinch of soda bicarbonate

1 Finely chopped Green chilli

Salt to taste

1/4 tsp Nigella seeds / Kalonji (Optional)

Oil for frying

Chat Masala for sprinkling

Method

Mix all the above ingredients with water except egg plant, oil and chat masala, whisk the rest of the ingredients well until fluffy. The consistency should not be too thick... Keep it aside. Take the eggplant and rub some salt on the eggplant. Take a fry pan. Heat the oil on medium low flame. Dip the eggplant into the batter and deep fry them until brown. Serve it hot sprinkling with some chat masala on top....

Minty Besan Chilla with Paneer Stuffing...

Minty Besan Chilla with Paneer Stuffing...
For the batter
Ingredients
2 cups Chickpea flour / Besan
1/4 tsp Ginger paste
2 Green chill chopped
2 tbsp Mint leaves chopped
1/2 tsp Carom seeds / Ajwin
Salt to taste

Method
Mix all the ingredients with water and make a semi thick batter consistency like pan cake batter. Keep it aside for 10 minutes.

For the Stuffing
Ingredients
1 cup Grated Paneer
1 finely chopped Onions
1 finely chopped Tomatoes
2 chopped Green chillies
1 tablepsoon chopped coriander leaves
Black salt to taste
1/2 tsp Lime juice
1/2 tsp roasted cumin seed powder
Option - 2 tbsp Grated Cheddar Cheese and 2 tbsp grated Mozzarella can be added..

Method
Mix all the above ingredients together for the stuffing.

For making the Chilla
Ingredients
Besan Batter
Filling
Oil for drizzling

Method
Heat a pan and pour a ladle full of batter moving the ladle in a circular motion from the centre to outward. Drizzles with 1/4 tsp oil around the batter. Cook the cheela on medium heat. Let it get crisp and then flip and cook for a about a minute. Flip it back. Add a tbsp full of the stuffing. Spread the stuffing length wise. Cook for few seconds. Fold the Chilla into half.
Cut the Chilla into half and serve it with tomato ketchup.

Hunan Style Veg Noodle and Rice

Hunan Style Veg  Noodle and Rice 

Ingredients 

1/2  pack Fried Rice Noodles ( Boiled as per the instruction given in the packet and fry it in oil)

2 cup cooked Rice

3 tbsp Soy sauce

1 tbsp Red chilli oil

2 tbsp Rice wine Vinegar

1 tbsp  Sugar

2 tbsp Water

Salt to taste 

1/4 tsp Ginger chopped 

1/2 tsp Garlic chopped 

2 tbsp  Spring Onions sliced

2 tbsp Peas

4 red chillies cut into half

1 sliced  Carrot

1/3 Cup sliced Mushrooms

1/3 Cup thinly sliced Yellow / Red Bell pepper

2 tbsp Sesame seed oil

Method 

 In small bowl, combine 1tbsp sesame oil, red chilli oil, soy sauce, vinegar, sugar, garlic, ginger and water. Keep it aside.  Take  a wok. Add 1 tbsp sesame seed oil. Add green onions, peas, carrots, mushrooms, chillies and bell pepper to the oil. Toss it for 3 to 5 minutes. Mix the vegetables, sauce , salt, rice and noodle together. Toss it  on  a medium flame for few minutes.  Serve hot.