Sajja Laddulu(Bajra Laddu)

My final recipe for this week is again with a millet. Because millets are best substitute for a diabetic diet to replace with white rice. Bajra is one of those millets we used to cook it in the place of rice for lunch or we mke rotis and some sweets. Cook bajra with little salt and serve with any spicy, tangy gravy the best combination for lunch. Bajra is one of the common grain which is used widely in rural India. Bajra is well known as Sajjalu in telugu, we make Sajjaburelu (a sweet snack) with this lillet in Sankranthi festival time. This sajja laddulu is an experment for my diabetic sweet recipe. So I used jaggery for this recipe but you can replace with refind sugar. I used 1/2 cup ghee if you feel that is a large amount of ghee I used. You can reduce the ghee and sprinkle some milk to make laddu's. But when you mix with milk this sajjaladdulu won't stay for long they stay for one or two days. If you make this laddu's with melted ghee this will stay for a month.
So let's check the recipe...
                                                                   

Sajjalu (bajra)  ----  1 cup
Jaggery  ----  1 cup grated
Ghee  ---  1/2 cup
Badam ( almonds)  --- 20
Cardamom powder  ---  1/2 tea sp
METHOD:---
1. Dry roast bajra in a low flame till they lightly change the color.
2. In the same pan dry roast almonds for a while
3. Now grind both bajra and almonds in to a fine powder.
4. Add grated jaggery to the millet powder mix well.
5. Melt the ghee and add little by little to the flour mix well with your hand.
6. Add ghee little by little to the flour till you can fold the laddus.
7. Make all the laddu s and store them in a airtight container 
This bajra laddu's will stay till one month.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66 

Multigrain And Date Fudge

One more ingredient that I use as a sugar substitute are Dates. You can use dates as a sugar substitute in your diet. Like take one cup pitted dates add 1/2 cup warm water and make a paste. This dates paste is equivalent to one cup sugar in taste . You can just take fresh pitted dates and finely chop them and and add it to your desserts, milk shakes etc.. you can use dry dates also, but you have to soak this dry dates for over night and then  grind in to a paste. You may think about the calories 100 grms dates contain 282 calories (one date contain 20 calories).
                                                                         In this recipe we are going to use multigrain flour to make this dessert more interesting. I used ragi and bajara flours for this recipe you can use any other flours or you can make this recipe only with wheat flour. As a sugar substitute you can use honey also for this recipe.
                                                                 

 
INGREDIENTS:--
Ragi flour  ---- 1/2 cup
Bajara flour  --  1/2 cup
Wheat flour  ---  1/4 cup
Desiccated coconut ---  1 tab sp
Milk  ---  2 tab sp (optional)
Dates  ----  1 cup pitted and ground in to a paste with warm water
Cardamom powder  ---  1/2 tea sp
Ghee  --- 1 tab sp
METHOD:---
1. Heat ghee in a pan and add all three flour and fry till nice aroma comes out, do this process in a low flame, switch off the heat.
2. Take dates paste in  a pan and heat for one second and add flour mixture, desiccated coconut and mix well by the time this mixture will become like a lump, if your mixture doesn't become like a lump here you can add 2 tab sp of milk and mix well.
3. Add cardamom powder and give a good stir and pour it in to a greased try and spread it immediately  and make marks to cut pieces.
4. Now leave this fudge try in the fridge for one hour then cut it in to pieces.
This fudge won't stay for long time one or two days in room temperature and for one week in the fridge.
If you want to make this with sugar add 150 grams sugar  and make a syrup like gulab jamoon syrup. when you make this fudge with sugar syrup this will stay for one week in room temperature.  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66 

Ragi Rava Kesari

My theme for this week is diabetic friendly sweets. I am not an expert in making diabetic friendly recipes. But I do experiments with natural sugar substitutes and millet's. In that list ragi is my favorite millet, I use ragi for making breakfast and lunch like ragi rotti, ragi mudda, ragi java many more like this. But I avoid ragi for dinner because it will take long time to digest. 
                                                                     This ragi rava kesari is from one of my experiments after I tried ragi halwa. Actually I made this kesari accidentally, I wanted to make wheat rava kesari with palm sugar by mistake I have added ragi rava in a hurry. When I saw the color of the kesari then I realize, any way by mistake I made a delicious kesari :).
                                                                  For Ragi rava wash ragi well and dry in a shade for one hour or till the ragi seeds are totally dry. Don't dry the ragi under sun, make sure and dry them under shade. Now grind ragi in to a rava consistence in a blender and store this ragi rava in a airtight container. This will stay good for one week in the room temperature or you can store this rava in fridge for one month. You can make ragi upma, ragi kudumulu(kozhukattai) and ragi instent idli, ragi kheer many more like this.
                                                               I used palm jaggery for this recipe you can use normal jaggery or honey for this recipe. Since I am posting this as diabetic friendly recipe I used jaggery but you can also use sugar to make this recipe. I have used unsweetened  kova, you can use sweetened kova or condensed milk. In this case reduce the amount of jaggery or sugar.  
So lets check the recipe.....  
                                                           

 
INGREDIENTS:---
Ragi rava  ---  1 cup
Water  ---  1 cup
Palm jaggery ---  1/2 cup grated (or according to your taste)
Kova (unsweetend)  ---  1 tab sp
Cardamom powder  ---  1/2 tea sp
Cashew nuts  ---  1 tab sp broken
Ghee  ---  2 tab sp
METHOD:---
1. Heat one tab so ghee in a thick bottom pan add cashew nuts and fry till golden remove and set a side.
2. Add ragi rava to the same pan and fry in the ghee for two minutes then add 3/4 cup of water keep the heat in low and let it cook for 10 minutes
3. In the mean while heat 1/4 cup water in a pan add grated palm jaggery let it melt and add this jaggery water to the ragi mixture keep mixing and let it cook for 5 more minutes
4. Add cardamom powder, kova and half tab sp ghee mix well and cook for five more minutes and keep mixing.
5. Now add cashew nuts, leftover ghee and give good stir and switch off the heat.
Sprinkle with kova and cashew nuts and serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66

Mirapakaya Bajjilu (Andhra style Mirchi bajji)

My second recipe for this month regional recipes theme is a very popular snack recipe from Andhra cuisine. I never saw a single person who dosen't like mirchi bajji in Andhra pradesh. Mirapakaya bajji and punugulu are the favorite tea time snacks in Andhra pradesh. Specially in Vijayawada you can find a mirchi bajji shop in every corner. Near by my house there is a tiffin center (we call this bajji shops as tiffin centers). This tiffin center will start at 6 A.M. for morning breakfast they have idli, Atlu (dosa, these dosas are not like hotel dosa crisp and golden color, but soft and spongy dosas,) and pesrattu. For evening tiffin you can find this mirchi bajji's and punugulu with coconut chutney and ginger chutney. All the time this tiffin center will be filled with crowd and you have to wait for at least for 10 minutes to get your batch of bajji and punuguku.So I am going to post that favorite snack from Andhra cuisine.
Lrt's check the recipe
                                                     

INGREDIENTS:--
Green chillies   ---- 10 Any big variety mirchis
Besan (chick pea flour, sengapindi)
Salt to taste
Red chilli powder --- 1/2 tea sp
Baking powder – 1 pinch
Water for making batter 
Oil for deep frying
Onion  --- 1/2 cup finely chopped
Lemon  --- 1 no.
FOR FILLING:--
Vaamu (ajwain, carom seeds)  ---  1 tea sp
Putnalu (fried gram, daliya) ---  1/4 cup
Salt to taste 
Tamarind paste  ---  1 tea sp
Water  ---  2 teasp to mix the filling
Asafoetida  ---  a big pinch (optional)
METHOD:---
1. Dry roast vaamu(ajwain), don't over roast just heat them remove and set a side now heat fried gram also a little bit and add to vaamu, grind these two with a little salt in to a fine powder.
2. Add tamarind paste and little water to make thick paste and set a side.
3.  Now slit the green chilli its entire length and remove seeds.
4. Take vaamu and fried gram mixture and stuff this mixture in to green chillies.
5. In the mean while make a batter with chick pea flour, salt to taste , red chili powder, and baking powder then add water and make a batter like fitters batter or thick dosa batter.
6. Heat oil in a deep frying pan, now dip the stuffed chilies in this batter and slowly drop them in to hot oil and fry till nice golden color.
7. Remove from oil and set a side to cool a bit so that you can hold them to slit again.
8. Now slit the mirchi bajji length wise again and stuff with finely chopped onion and sprinkle witha few drops of lemon juise.
Serve this Andhra special mirapakaya bajji (mirchi bajji) witha hot cup of tea or coffee...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66

Majjiga Pulusu

Majjiga Pulusu is a buttermilk base gravy which is a South Indian version of Kadi. There are many variations for this recipe in Indian cuisine. In south India it self there are many variations for this recipe. This one is a traditional recipe from Andhra cuisine (of course from Indian cuisine). This majjiga pulusu is a every day recipe in Andhra cuisine. Means this is not a special dish which we serve in a special thali like festival feast. I don't know some how we don't make this for festival feast. But we make this for occasions like family gatherings and other occasions. 
                                                            Majjiga Pulusu is one of my all time favorite side dish with rice, dosa, idli, and upma. My mother used to make this when ever she have left over sour curd. That left over sourcurd makes this majjiga pulusu more delicious. My mother's recipe is little different then other recipes. She use both green chillies and red chilli powder to make this pulusu little spicy side. She never use coconut in the masala, Amma said that coconut will give a sweet flavor to the majjiga pulusu. For today recipe I used okra but you can use other vegetables like ash gourd, bottle gourd, taro root(arbi, chama dumpa), but no tomato for this recipe.
Let's check the recipe.....
                                                             

   
INGREDIENTS:--
Sour curd (yogurt)  ---  1 and half cup
Onion  ---  1 medium sliced
Okra (bendakayalu)  ---  8 cut in to two inch pieces
Green chillies  ---  3 slit
Curry leaves  ---  1 spring
Oil  ---  1 tab sp
Mudtard seeds  --  1/4 tea sp
Cumin seeds  ---  1/4 tea sp
Fenugreek seeds  --- 10 seeds
Dry red chillies  --- 2 broken
Asafoetida  ---  one big pinch
Red chilli powder  --- 1/2 tea sp or according to your taste
Turmeric powder  --- 1/4 tea sp
Salt to taste
FOR MASALA PASTE:--
Toor dal  --  1 tab sp
Coriander seeds  ----  1/2 tea sp
Cumin seeds  ---1/4 tea sp
Fenugreeek seeds  --- 6 seeds
Green chillies  ---2
METHOD:---
1. Soak toor dal, coriander seeds, cumin seeds, fenugreek seeds in enough water for one hour and grind with green chillies in to a fine paste.
2. Beat curd till smooth and add this ground masala paste and one and half glass of wtaer mix well.
3. Add red chilli powder, turmeric powder, slat to taste to curd mixture mix well and set a side.
4. Heat oil in a pan add mustard seeds let them splutter then add cumin seeds broken dry red chillies, fenugreek seeds, asafoetida, curry leaves, fry for a while then add sliced onion and cook till onion slices turn in to transparent. Then add green chillies and okra pieces and sprinkle with a very little salt cover and cook till okra pieces become tender.
5. Now add curd mixture mix well check the seasoning ad adjust and bring to a full boil in a high flame and reduce the heat to low, let it cook for 10 to 15 minutes.
Switch off the heat ad serve majjiga pulusu with rice and Aritikaya bjji or masala vada...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66

  

Munaga Aavakaya (Drumstick Pickle)

This is my second pickle recipe for Pickles and preserves theme for this month Blogging Marathon. We Andhra people will make pickles with almost all vegetables. Not only with vegetables we make pickles with non-veg, like eggs, fish, chicken, shrimps. In vegetable pickles eggplant, gongura, ivy gourd, cauliflower, carrot, mixed vegetable, bitter gourd and many more like this. most of the pickles are in  spicy version. Of course we make some pickles like ginger pickle a dn bellam aavakaya and one more mango pickle with little sweet with using jaggery. But most of the pickles are spicy pickles. This Drumstick pickle is one of them... 

So lets check the recipe......

INGREDIENTS:--

Drumsticks(munakkayalu) --- 4

Tamarind juice  ---  1 cup (soak 50 grams of tamarind in warm water and extract tick juice with one cup of water.

Red chilli powder  ---  100 grams

Salt --- 75 grams

Turmeric powder  --- 1 tea sp

Mustard powder  --- 50 grams

Fenugreek powder  -- 1 tea sp

Oil  ---  120 ml (peanut oil or sesame oil)

Garlic ---  20 to 25 cloves

Mustard seeds  ---  1 tea sp

Dry red chillies  --  3 broken

Asafoetida  --- 1/4 tea sp

Lemon juice  --  1/3 cup

Curry leaves  --- 2 springs

METHOD:--

1. Clean and cut drum sticks in to two inch pieces.

2. Heat oil in a pan and deep fry drumstick pieces in the oil till they turn in to light golden and cooked. 

3. Remove drumstick pieces from oil  in to a big mixing bowl and let them cool.

4. Add salt, red chilli powder, mustard powder, fenugreek powder, turmeric powder mix well and set a side for one hour.

5. Now heat the same oil in which we fried drumstick pieces and add mustard seeds, dry red chilli pieces, garlic cloves, curry leaves and asafoetida fry for a while.

6. Then add tamarind juice cook till oil leaves from the sides of the pan (like pulihora paste).

7. Now add lemon juice and switch off the heat and let it cool completely.

8. Now add this seasoning to drumstick pieces and mix well to combine every thing.

9. Now cover this pickle with a lid and set a side for two days .

10. After two days remove the lid now you can see the oil on the top of the pickle.

Mix well and check and adjust the seasoning.

Store this pickle in a clean jar and store it in a clean and dry place.

This will stay for one year in room temperature.

If you feel oil is less in the pickle you can heat 1/2 cup more oil  and add it to the pickle on the third day.

Enjoy munaga aavakaya with hot steamed plain rice. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

Mixed Vegetable Pickle

Mixed vegetable pickle is my all time favorite winter pickles. Usually we make different pickles in summer, but we also make some seasonal pickles like Amala pickle, lemon pickle. This mixed vegetable pickle I have adopted from North Indian cuisine and changed it in to South Indian style. Instead of using kalonji and fennel seeds I used mustard powder and fenugreek powder like our mango aavakaya. You can use any other vegetables like green chillies, bittergourd, turnips to make this pickle.

This is my first recipe under Pickles and Preserves after a month long mega blogging marathon

INGREDIENTS:---

Cauliflower  ---  1 small cut in to florets

Carrot  ---  1 big or 2 small cut in to cubes

Capsicum  ---  1 big cut in to small cubes

Garlic  --  20 cloves peeled

Red chilli powder   ---  3/4 cup (80 grams)

Turmeric powder  ---  1/2 tea sp

Salt  ---  40 grams

Mustard powder  ---  1 and half tab sp

Fenugreek powder  --  1/2 tea sp

Oil   ---  120 ml

Dry red chillies  --  2 broken

Asafoetida  --  1/3 tea sp

Lemon juice  ---  1/2 cup(50 ml)

METHOD:--

1. Boil water in a pan, bring to full boil add a pinch of salt and switch off the heat. Add cauliflower florets leave it for five minutes and drain all the water and spread the florets on a clean cloth let them dry for over night.

2. Wash and clean carrots and capsicum let them also dry.

3. Next day morning heat oil in a pan add asafoetida and broken red chillies fry for a while then add cauliflower florets stir for one second and switch off the heat.

4. Cut carrot in to small cubes and capsicum in to small cubes.

Add carrot cubes to the pan.

5. Add capsicum cubes to the pan and mix well.

6. Add mustard powder

Add fenugreek powder

7. Then add red chilli powder, turmeric powder, salt and mix well to combine every thing.

8. Finally add lemon juice, garlic cloves mix well to combine every thing.
9. After you mix all ingredients pickle will look like in the up picture.
10. Close with a lid and set a side for one day.
11. After 24 hours check the pickle mix well with a clean spoon and adjust the seasoning.
After 24 hours oil will come on the surface, mix well and store it in a clean jar .
You can leave this pickle out side for two days after two days store it in the fridge .
This pickle will stay good in the fridge for two months.
This pickle will be a very good combination with any parathas specially aloo paratha.....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

Z for Zucchini Chorchori

My final recipe for this Mega blogging Marathon! yes we have finished one full month blogging with a theme of Journey through the cuisines. with my journey through the Bengali cuisine I have learn a lot of cooking styles and interesting recipes. But still a few Bengali recipes are there to explore, will try to explore those recipes some other time
                                                                Today final Alphabet is Z this letter is also a a bit difficult to fine ant ingredient or recipes in Bengali cuisine. So I took a chance to use zucchini for this letter to finish my final recipe for this month. I am not a big fan of this vegetable although this vegetable taste like ridge gourd but some how I didn't like this. But this particular recipe with Bengali five spice mix made this gourd much more delicious and that is a good pair with roti.. So My last recipe for this Mega Blogging Marathon with Z is Zucchini Chorchori  
                                                             

So let's check the recipe...
INGREDIENTS:--- 
Zucchini   ---  1 big cut in to half moon shape one inch pieces
Tomato  ----  1 big chopped
Ginger  ---  1 ab sp grated
Panch phoran ---  1 1 and half tea sp
Salt to taste
Red chilli powder  ---  1/2 tea sp
Turmeric powder  ---  1/4 tea sp
Sugar ---  1/4 tea sp
Oil  ----  1 tab sp
METHOD:---
1. Heat oil in a pan add panch phoran let them splutter then add ginger and fry for a while.
2. Add zucchini pieces, salt to taste, turmeric powder give a good stir, keep the flame in low cover and cook for 3 minutes.
3. Open the lid and give a good stir and add chopped tomato, red chilli powder give a good stir cover and cook in a low heat for 5 minutes stir in between and cook till zucchini pieces are cooked.
4. Sprinkle sugar and mix well and switch off the heat.
Serve hot with rice or roti. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Y for Yellow dal Bengali style (Bhaja Moongr dal)

   My recipe for Y is a simple dal recipe from Bengali cuisine. This you can make as a simple dal or you can add vegetables like cauliflower, green peas. Coconut, cashew and raisins are optional in this recipe but that gives an additional crunchy taste and texture to the dal.                                                                         

So let's check the recipe...
Recipe adopted from here
INGREDIENTS:---
Yellow moong dal ---- 200 grams
Green chillies  --- 2,(1 choped and one slit)
Cinnaman --- 1 inch stick
Bay leaves --- 2
Cloves  ---  3
Dry red chilli --- 1
Cardamom --- 3
Broken cashewnuts ---  1/3 cup
Raisins ---  1/3 cupCoconut cut in to small pieces  -- 2 tab sp
Turmeric powder  --- 1/2 tea sp 
Ginger  ---  1 tea sp grated
Black pepper  --  few corns
Cumin seeds  --- 1 tea sp
Red chilli powder  --- 1 tea sp
Asafoetidia  ---  a pinch
Ghee  ---  1 tab sp
Sugar  ---  1 tea sp
Salt  --- 3/4 tea sp
Fresh coriander leaves for garnishing.
METHOD:---
1. Dry roast the moong dal till golden, wash dal for two times and add enough water, cook till dal become soft.
2. Heat Ghee in a pan fry coconut pieces till golden remove and set a side, then fry cashew nuts and raisins till golden remove  and set a side
4. Now add Cumin seeds, black pepper corns, slit green chilli, chopped green chili, cloves, cinamon, dry red chilli, bay leaf and let them crackle.
5. Then add asafoetida, grated ginger, fry for a second add red chilli powder mix well and pour this seasoning on the top of cooked dal.
6. Add salt, sugar, fried coconut pieces, Fried cashew nuts and raisins check the consistency if the dal is too thick add 1/2 cup water. Check and adjust salt mix well and cook for two minutes or bring to a full boil in a high flame.
7. Remove from heat garnish with chopped coriander leaves and serve hot with plain steamed rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

W for Watermelon Dalna

My recipe for W is an interesting recipe, I made few recipes with Water melon rind. With that inspiration I decided to do this typical Bengali recipe Dalna with water melon rind.
Chhanar dalna
Olkopir dalna
                                                                    

INGREDIENTS:---
Water melon --- 2 cups cut in to cubes
Cut the watermelon and remove the red fruit part and peel the green skin and take the white part and cut the white part in to 2 inch size cubes.
Potato ---- 1 cut in to cubes 
Fresh or frozen green peas -- 1/2 cup 
Tomatoes -- 2 blanched and pured 
Ginger paste -- 1&1/2 tea sp 
FOR MASALA:--- 
Cumin powder -- 1 tea sp 
Coriander powder -- 1 tea sp 
Red chilli powder -- 1 tea sp or according to your taste 
Kitchen king masala or garam masala -- 2 tea sp 
Yogurt -- 1 tab sp 
Tomato ketchup -- 2 tea sp this gives a bright color and sweet taste if you dont like just skip it.
                                                                       

 FOR SEASONING:-- 
Bay leaves -- 3 
Cardamom -- 2 
Clove -- 2 
Cinnamon -- 1/2 inch stick 
Fenugreek seeds -- 1/2 tea sp 
Salt --- 1 tea sp or to taste 
oil -- 1 tab sp 
METHOD:--
1. Heat oil in a pan add potato cubes and cook till potato pieces turn in to light golden remove and set a side.
 2. In the same oil add seasoning ingredients fry for a while and add tomato pure, cook till oil separates from the tomato pure. 
3. Add ginger paste and stir for a while. 
4.Now add potato, water melon cubes green peas and saute till the vegetables take a little color. 
5.In a small bowl mix yogurt,cuimin, coriander, red chillipowder,garam masala or kitchenking masala mix well to combine and add to the vegetables and stir till masala coats on the vegetables and fry for few minutes. 
6. Add tomato ketchup, salt and 2 cups of water mix well, cover and cook till vegetables are done. 
7. This is a thick gravy so adjust the water according to your like and check the salt and adjust according to your taste. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

U for Uchche posto Jhuri - Bitter gourd with poppy seeds

This is the final week of this Mega blogging Marathon, Journey Through the cuisines. This week start with the Alphabet U. This letter also have a few choice to find recipes but I find a very interesting name for a well known vegetable. Bitter gourd is known as Uchche in Bengali, which is my favorite vegetable. Yes bitter gourd is my one of the favorite vegetable. But many don't like this vegetable because of it's bitter taste. If you cook it in a proper way that taste delicious like all other vegetables. It's a very healthy vegetable which helps to enhances digestion, purifies the blood and acts as a very good cleanser to your body. In Bengali cuisine they include this bitter vegetable in their first course.
                                                               

So let's check the recipe....
recipe adopted from Sandeepa
INGREDIENTS:---
Bitter gourd ---- 2 medium
Poppy seeds  ---  2 tab sp
Mustard seeds ---  1/2 tea sp
Dry red chillies -- 1 broken
Oil --- 1 tab sp 
salt to taste
turmeric powder --- 1/4 tea sp
METHOD:---
1.  Grind poppy seeds in to a powder and set a side.
2. Chop the bitter gourds in to small pieces.
3. Heat oil in a pan add mustard seeds and dry red chilli let them crackle.
4. Add bitter gourd pieces, salt to taste, turmeric powder cover the pan, keep the heat low, stir in between.
5. when the bitter gourd pieces are cooked  add poppy seed powder, sprinkle very little water and stir fry till bitter gourd turn dry.
Serve with plain rice and dal.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

T for Tomato chutney and Trikon Paratha

Today my last recipe for this week is not one recipe two recipes I made for T. First recipe I tried for this Alphabet is trikon paratha, this paratha is a favorite breakfast with potato curry among Bengali families. After I tried this parathas did't find any thing special in this recipe. Because these are the parathas which I used to make for dinner every day. But recently stopped making them because amount of oil or ghee which we use to make them. But still I make these parathas once in 15 days because these parathas are hubby's all time favorite with Aloo kurma.
                                                                        

                                                                I wanted to pair this parathas with some thing special and typical Bengali recipe but not potato curry. Then I remember this tomato chutney which I made for kichudi. That time we enjoyed this sweet tomato chutney with chapati and bread toast other then kichudi. That time I coudn't take the pictures so once again I tried this sweet and sour tomato chutney. 
                                                                   

so let's check the recipes.....
Tomato chutney adopted from Here
FOR TOMATO CHUTNEY:--
Tomatoes  ---  3 big chopped
Panchphoron ---  1 and half tea sp (Bengali five spice )
Ginger  ---  1 tab sp minced
Salt to taste
Sugar   ---  1/4 cup
Water 1/4 cup
Red chilli flakes ---  1 tab sp 
                                                                        

METHOD:---
Heat oil in a pan add panchphoron let then crackle then add minced ginger fry for a minute.
2. Add tomatoes, salt to taste cook ytill tomatoes turn soft then add sugar mix well.
3. Cook in a low heat for 10 minutes or till sauce become thick.
4. Add chilli flakes mix well and switch off the heat, let it cool
Serve with Kichuri or paratha...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Triangle Paratha - Trikon Paratha

INGREDIENTS:---
Trikon paratha:---
Wheat flour  --  2 cups
Water for kneading the dough approximate 1 and half cups 
Sugar  --- 1 tea spSalt to taste
Ghee  ---  3 tab sp Instead of ghee you can sprinkle some wheat flour to fold the parathas but with flour you don't get proper layers, means you can't see the open layers. If you spread oil or ghee you can clearly see the layers.
ghee or oil for frying the paratha
                                                            

METHOD:---
1. Take wheat flour, sugar,salt mix well then sprinkle water and and knead in to a soft dough.
2. Knead this dough for 5 to 7 minutes cover with a kitchen towel and set a side for one hour.
3. Divide the dough in to equal portions and and roll in to balls.
4. Sprinkle little flour on work space and roll this dough balls in to circles.
5. Spread 1/2 tea sp ghee on the dough circle and fold in to half like half moon shape, then again fold to make a triangle.
6. Roll the each triangle in to a triangle paratha.
7. Heat the pan  and place the paratha on it and fry both sides  for few seconds then apply a 1/4 tea sp ghee or oil both sides and fry the paratha till golden.

S for Sojne Data R Chorchori - Drumstick cooked in mustard and poppy seeds paste

Today recipe is a cooking style from Bengali cuisine which is adopted from Chinese style of cooking. Chorchori is usually a vegetable dish which is made with one or more vegetables cooked on a high heat in there own juices as much as possible. This chorchari recipe almost sounds like stir fried vegetables which is given an Indian touch with mustard and poppy seed paste and flavored with phoran. Today my chorchori recipe is with Sojne data, sajne data means Drumstick (Munakkaya). I mix potato with drumstick to make chorchori, you can add any other vegetables like ivy gourd, Indian broad beans. you can mix all four vegetables and make chorchori that will be more delicious. any ways I made it with only drumstick and potato..
So let's check the recipe.....
                                                                  

Recipe adopted from here
INGREDIENTS:--
Sojne data (drumstick, munakkayalu)  ---  5 cut in to 3 inch pieces
Potato  ---  1 big cut in to thick wedges
Mustard seeds  -- 2 tab sp
Poppy seeds  ---  3 tab sp
Green chilli  ---1
Kalonji (nigella seeds) ---  1/4 tea sp
Turmeric powder -- 1/4 tea sp
Red chilli powder -- 1/2 tea sp
salt to taste
Green chillies --  2 slit
Oil  --- 3 tab sp
                                                                 

METHOD:--
1.Heat oil in a pan ad fry drumstick pieces remove and set a side.
2. Add potato wedges to the same oil and fry till light golden remove and set a side.
3. In the mean while soak mustard and poppy seeds in water for half an hour and grind in to a fine paste with green chillies and a pinch of salt.
4. Now add nigella seeds and slit green chillies to the same oil fry for a while then add fried drumstick and potato pieces, Turmeric powder. red chilli powder, salt to taste, mustard and poppy seed paste, give a good stir cover and cook for 4 minutes.
5. After 4 minutes remove the lid and add one cup water mix well again cover and cook on a medium heat till vegetables are done.
6. Now remove the lid and stir well and cook with out lid till all the water dried up and masala coated on the vegetable pieces well.
Serve hot with plain rice..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up