Doi Begun - Brinjals made in Curd gravy

Doi Begun
Doi Begun is one of my favourite Bengali dish. I had learnt this dish from my neighbour.... (Mashima) Aunty Late Mrs. Leela Nath, where I stayed after my marriage in Chembur for 9 years. She was an amazing lady with an amazing culinary skill. She and her family is more than a family to me. I had a great time with her and Baudi (Bhabhi), my best friend, her Daughter in Law) while my stay in Chembur.
Ingredients
6 long thin Brinjals cut lengthwise along with the steam
2 Onion sliced( optional)
2 Green chilies slit
1/2 tsp Ginger paste
1 tsp cumin seed powder
1/2 tsp Coriander powder
1 tsp Turmeric paste
1/2 tsp Chilli powder
1/2 Garam Masala powder
Salt to taste
1 tsp Sugar
1/2 cup Curd
1/2 tsp Cumin seed
1 Bay leaf
Mustard oil for shallow frying
Few Coriander leaves Chopped

Method
Take the brinjals and marinate it with salt and 1/2 tsp turmeric powder. Take a fry pan. Add mustard oil for shallow fry. Heat the oil till smoking point. Fry the brinjals on medium flame till brown in colour. Keep it aside. Remove excess oil from the pan. Keep just 2 tbsp oil. Add cumin seeds and bay leaf. Let the cumin seed crackle. Add ginger paste. Sauté it for few seconds.
(Add the onions. Fry the onion till translucent.) - Optional
Beat the curd. Add the curd. Add salt, sugar, turmeric powder, chilli powder, cumin seed powder, coriander powder, chilli powder and garam masala powder. Sauté it for 3 to 4 minutes. Add 2 to 3 tbsp water. Mix the gravy. Simmer for 2 minutes. Add fried brinjals, cover and cook on low flame for 5 minutes. Doi Begun is done. Garnish with coriander leaves, serve it with hot rice.

Home Made Strawberry and Banana Ice cream

Home Made Strawberry and Banana Ice cream
Ingredients
400 grams Amul cream
200 ml milk
1 tbsp corn flour
4 tbsp sugar
2 tbsp strawberry home made jam ( recipe was shared earlier)
2 bananas mashed
1 tsp Strawberry essence
1 tsp banana essence

Method
Take 2 tbsp milk and mix cornflour and keep it a side. Take rest of the milk and boil it. Add sugar and 200 grams Amul cream, let it boil till the sugar dissolves... Add the cornflour liquid and keep stirring the milk continuously till the milk becomes like a custard. Take the custard off the gas. Divided the custard in to 2 different containers. In one portion add mashed bananas and banana essences, whisk it well and in the other portion add strawberry jam and strawberry essences, whisk it well. Keep both the containers in the freezer. After the ice - cream sets for 2 to 3 hours take it out and beat both the ice creams separately adding the remaining 200 grams Amul cream ( 100 grams of cream each in each container). Keep the containers back in the freezer till the ice - cream semi sets... Now take the containers out and fold in both the ice - cream together ( don't mix it completely, some part of the banana ice cream should been seen in between the strawberry ice cream). Now finally keep the container back in the freezer and once set completely... Enjoy....

Eggless Kesar Pista Elaichi Pancakes with Banana and Pear Syrup.. Served with Fresh Cream / Vanilla Icream / Hung curd

Eggless Kesar Pista Elaichi Pancakes with Banana and Pear Syrup.. Served with Fresh Cream / Vanilla Icream / Hung curd
For the Pan cake
Ingredients
2 cups Rice flour
3 tbsp Curd
1/2 tsp salt
6 tbsp sugar 
Or
3 tbsp honey + 3 tbsp sugar
1 tbsp milk masala
1/2 tsp Elichi
1 cup or milk
2 banana
Butter for spraying on the pan
Method
Take a blender. Add the banana, salt, curd, 1/4 cup milk and blend. Add sugar or honey or both as desire, milk masala, milk and blend. Add rice flour little at a time and blend. Make a thick batter. If more milk it needed add to the batter. Rest for 10 minutes.. Apply butter to the pan. Add a spoon of batter and make it. Similarly make the rest and keep it aside.

Banana and Pear syrup
Ingredients
1 pear cut in to cubes or any fruits
2 banana sliced
4 tbsp honey
1/2 tsp Elichi powder
1/4 tsp salt
1/2 tsp butter
Method
Take a pan. Add butter. Add the fruits and saute. Add honey, salt and Elichi powder. Cook it for 5 minutes.

While serving take 2  pan cakes in a plate... Add the fruit syrup. Add Hung curd or Vanilla Ice cream or Fresh cream......

Lal Maas

Lal Maas

Ingredients
1 kg mutton cut into cubes
8 whole red chillies soaked in water for 30 minutes and ground into fine paste
Salt to taste
1 tsp garam masala powder
1 tsp coriander powder
1/2 turmeric powder
1/2 tsp chilli powder
2 bay leaves
1 green cardamom
1 small stick cinnamon
2 cloves
1 cup curd
1 tbsp ginger garlic paste
3 tbsp ghee
1 whole red chilli
1 tbsp coriander leaves

Method
Take a pot. Add 2 tbsp ghee. Add cloves, cinnamon stick, 1 green cardamom and bay leaves. Add onion and fry till light brown in colour. Add chilli paste and ginger garlic paste. Sauté it for 5 minutes on low flame. Add turmeric powder, salt to taste, coriander powder and garam masala powder. Sauté it for a minute and add the mutton cubes. Sauté it for 10 minutes and add the curd. Keep stirring for 10 minutes. Add about 2 cups of water. Cook the mutton till done on a low flame. For tempering take a pan add ghee and 1 whole red chilli and 1/2 chilli powder and before the chilli powder begins to change it's colour take off the gas and pour over the Lal Maas gravy. Garnish it with coriander leaves.

Laccha paratha

Laccha paratha
Ingredients
2 1/2 cup flour
1 tbsp oil
Salt to taste
Ghee for making the parathas

Method
Take the flour,salt and oil. Mix it well. Add water to make a dough. Keep the dough covered for an hour. Make medium size balls. Take a ball and roll the dough out. Apply oil or ghee and sprinkle flour on the rolled dough. Now start folding like paper fan. Now roll the dough strip to round shape. Apply little flour and roll out the paratha. Put the paratha on a hot tawa. Roast on both the sides and apply ghee. Lachha paratha is ready.