Banana kheer with date jaggary and desiccated coconut

No cooking instant healthy sweet dish....

Banana kheer with date jaggary and desiccated coconut
Ingredients
3 ripe bananas mashed
1 ripe banana finely chopped
1 Dabur coconut milk pack
1 pinch of salt
2 tbsp honey
2 tbsp date jaggary or put according to the desired sweetness
2 tbsp desiccated coconut
2 dry figs chopped
2 seedless dates chopped
1 tsp broken Kajus
1 tsp raisins
2 pinch of cardamom powder
1 tbsp date syrup ( jhola gur known in Bengal) ( optional ) for garnishing

Method
Take a bowl and add the mashed and chopped bananas and coconut milk. Mix it well. Add the jaggary, honey and salt. Mix well and then keep adding the remaining ingredients except for the date syrup one at a time while mixing. Mix it well. Cool the kheer or have it as it is. Garnish it with date syrup. Enjoy the healthy sweet dish after any meal.

Fish bread with fish filling

Fish bread with fish filling

For the fish filling
Ingredients
500 grams basa or any boneless fish
2 onions sliced finely
1/2 tsp garlic
1 green chilli chopped
1/2 tsp garam masala powder
1 potato boiled and grated
1 tsp lime juice
Salt and pepper to taste
1 tbsp oil

Method
Steam the fish and mash it. Take a pan and  add the oil. Add garlic and onions and sauté it till the onions changes it's colour. Add chopped chillies, salt and pepper to taste, garam masala powder, boiled grated potatoes and fish. Stir fry it and combine all the ingredients well. Add lime juice and mix it. Keep it aside.

For the bread
3 cups of wheat flour
Salt to taste
1 tsp instant yeast
1 tbsp oil
Luke warm water

Method
Take  wheat flour, yeast and salt and kneading the dough with Luke warm water forming a soft dough. Add oil to the dough and knead again and keep for rising till it doubles.

For Assembling
Ingredients
Fish filling
Dough

Method
Preheat the oven at 200 degrees.
Knead the dough again and make balls, take one ball and roll it out. Cut the sides,  keeping space in the centre for the filling.  Put the filling in the centre. Then start braiding, over lapping each strip over each other.  For the eyes put pepper corn. Spray water and oil mix on the fish.  Keep it for 10 to 15  minutes covered. Apply egg spread and bake for 20 minutes at 200 degrees.

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....