Borhani

This is a very traditional and popular curd base drink from Bangladesh served in parties, weddings or on special occasions. I had this drink at Fakhruddin in Singapore. I must say it's an amazing drink. This drink helps in digesting the heavy food. The curd is blended with the other ingredients and it's served cold. The drink has the flavor of mint and it's bit spicy as green chilli, ginger, pepper corn and mustard seeds are some of the ingredients added in the drink. The sugar is added as per the requirement and taste you want. 

I have added mustard oil to enhance the flavor of the drink. 

For the Green Fresh Juice

Ingredients 

1/4 cup Mint Leaves 

2 tbsp Coriander Leaves 

1 Green Chilli

1 small piece of Ginger 

8 Pepper Corn 

1/2 tsp Mustard seeds 

Method 

Grind all the ingredients in a grinder. Add 1/4 cup water and grind further into a smooth paste. Strain the paste into a bowl. 
Watch the video here 👇🏼

https://youtu.be/XTcQr0JVxvo

For the Drink 

Ingredients

200 grams Curd

Green Fresh Juice

1 tsp Black Salt

1/2 tsp Roasted Cumin seeds powder 

5 tsp Sugar or as per the requirement 

6 Mint Leaves and some Mint for garnishing 

1/4 tsp Mustard Oil

2 cups Water 

Ice cubes 

Method 

Add the curd, sugar, black salt, roasted cumin seed powder, mint leaves, green juice, mustard oil, some ice cubes and 1/2 cup of water in a blender and blend the ingredients well. Pour the remaining water in a jug. Add some more ice. Pour the curd drink into the jug and add mint leaves for garnishing. Pour it into a glass and enjoy the Borhani. 

Vavval Meen Varuval / Tamilnadu style Pomfret Fry

This spicy fish fry is good to be served as an appetizer or starter. The fish is marinated with the  ground paste. It is shallow fried and served hot. 

For the Ground Paste

Ingredients

10 Big Garlic cloves

4 Byadgi Chillies

4 Guntur Chillies

12 to 15 Curry Leaves 

2 tbsp Roasted Split Grams 

1 tsp Pepper Corn

1 tsp Coriander Seeds

3/4 tsp Cumin Seeds 

1 tsp Turmeric powder 

3 tbsp Lime Juice 

Salt to taste 

Method 

Grind all the above ingredients together. Add 1/2 cup water and further grind the ingredients into a smooth fine paste. 

To Fry the Fish 

Ingredients 

8 pieces of medium size whole Pomfret cleaned and give cuts on both the sides of the fish

Ground Paste 

Oil for shallow frying 

Method 

Apply the ground paste on both the sides of the fish. Let it marinate for 30 minutes. Heat oil in a pan. As the oil is hot, gently place the fish in the oil. Fry on both the sides till golden brown in colour on medium low flame. Remove the fried fish on an absorbent paper towel. Serve it hot with onion, tomato and lime.

Paneer Ke Kabab

A superb and easy festive snack or starter for vegetarians. Without any garlic and onion and with very few ingredients this snack can be made in very less time. This Kabab is shallow fried and served hot with green chutney.

Ingredients

250 grams Paneer / Cottage Cheese

3 tbsp Green Masala Paste ( Few coriander leaves, few mint leaves, 1 small piece of Ginger, 2 Green Chillies and 1/4 tsp Cumin seeds ground together in a mixer without adding any water )

2 tbsp All Purpose Flour ( Maida )

2 tbsp Semolina ( Suji )

Rock Salt to taste - (Sendha Namak)

2 tbsp Curd

Oil for shallow frying

Method

Take the cottage cheese, ground masala, maida, suji, salt and curd in a bowl. Mix all the ingredients  properly till it forms a soft dough. Make small balls and flatten it.

Take a pan, add oil. Let it heat. Shallow fry the Kababs till it is golden brown on both the sides. Serve it hot with green chutney.

Durga Pujo ar Misthi Mukh

Durga Mai ki Jai.... 

The sound of Dhak, Dhunochi r Naach, Smell of happiness in the Air, New Clothes, Dressing up, offering Puspanjali, Bhog, Meeting friend's and family, Adda and feasting means Pujo, ar Bangali mane Mishti.... 

Ar Shes Pate Mishti - at the end a sweet dish has to be there... 

Here are some of the festive sweetdishes you can try out... The links are given below each picture. Please click on the link for the recipe... Happy Durga Pujo... 

Chanar Pantua 

http://www.suskitchenbysumitra.com/2017/08/chanar-pantua.html?m=0

Langcha 

http://www.suskitchenbysumitra.com/2017/08/langcha.html?m=0

Nolan Gurer Roshogolla

http://www.suskitchenbysumitra.com/2017/01/nolen-notun-gurer-roshogolla-date.html?m=0

Pan Bahar Sandesh

http://www.suskitchenbysumitra.com/2016/10/paan-bahar-sandesh.html?m=0

Keshri Babam Bahar Sandesh Roll

http://www.suskitchenbysumitra.com/2016/10/kesari-badam-bahar-sandesh-roll.html?m=0

Raj Bhog

http://www.suskitchenbysumitra.com/2016/09/raj-bhog.html?m=0

Chitrakoot

http://www.suskitchenbysumitra.com/2016/08/chitrakoot.html?m=0

Rosogollar Payesh 

http://www.suskitchenbysumitra.com/2016/08/rosogollas-payesh.html?m=0

Oats ar Chanar Diye Gurer Payesh

http://www.suskitchenbysumitra.com/2016/06/oats-ar-chana-diye-gurer-payesh-oats.html?m=0

Malpuas 

http://www.suskitchenbysumitra.com/2016/03/malpuas.html?m=0

Rasgullas

http://www.suskitchenbysumitra.com/2016/03/rasgullas.html?m=0

Perakhi

http://www.suskitchenbysumitra.com/2015/11/kheerer-perakhi.html?m=0

Narkel Naru

http://www.suskitchenbysumitra.com/2015/11/gurner-narkel-naru-jaggary-coconut-ladu.html?m=0

Chanar Misti Polau 

http://www.suskitchenbysumitra.com/2015/08/chanar-misti-polau-or-chanar-zarda.html?m=0

Misti Doi

http://www.suskitchenbysumitra.com/2015/07/mishti-doi.html?m=0

Chandrapuli

http://www.suskitchenbysumitra.com/2015/07/chandrapuli.html?m=0

Malai Chumchum

http://www.suskitchenbysumitra.com/2015/07/malai-chumchum.html?m=0

Ranga Alur Pantua ( Sweet Potato Pantua )

http://www.suskitchenbysumitra.com/2015/06/sweet-potatoes-pantua.html?m=0

Fish Caldino / Caldin ( Mild Fish Curry )

It's a Goan dish. It's a mild yellowish colour curry which is served as a side dish. This curry can be made with any vegetables or fresh fish. Surmai, pomfret or prawns are used to make this curry.  The curry though mild, is quite flavorful.

This can be served with hot rice or pav.

To make the Caldin Juice

Ingredients

1 fresh Coconut grated

4 Garlic cloves

2 Cloves

1 small piece of Cinnamon

10 to 15 Black Pepper Corn

1 tsp Cumin seeds

1 tbsp Coriander Seeds

1/2 tsp Turmeric powder

1 tsp Tamarind Paste

2 cups of warm Water

Method

Blend all the above ingredients together in a blender along with the warm water.  Strain this through a strainer to get a thick Caldin juice. Add 1 cup of water to the residue and strain out a thin juice. Keep it aside.

For the Curry

Ingredients

3 medium Pomfret sliced and cleaned 

1 medium size Onion chopped 

1 medium size Tomato chopped 

1 tsp Ginger minced 

2 Green Chillies slit

1/4 tsp Sugar 

Salt to taste

2 tbsp Oil 

Method 

Take a wok, add oil. Let it heat. Add the chopped onions, sauté it till translucent. Add the chopped tomato, ginger and green chillies. Stir and cook for 2 minutes. Add the thin juice and let it simmer. Apply little salt on the fish. Add the fish into the wok. Let it simmer for a minute. Turn the fish. Add the thick juice and continue to simmer. Add the salt and sugar. Let it simmer till the fish is cooked. Serve hot with steamed rice or with pav.