Sumana's cooking tips tricks

Litti chokha recipe... Add caption : Ingredients: For the feeling we need 1 cup sattu. 1 onion finely chopped, 4 green chillies finely chopped, 1 inch ginger finely chopped, 1/2 tsp ajwain, red chilli powder according to your taste, salt according to your taste, 9 to 10 whole black pepper corns, amchur powder ( dried mango powder) or lemon juice and 6 to 7 cloves of garlic finely chopped.musturd oil. For the dough we need 1 cup of wheat flour, 1 /2 tsp turmeric powder and water to knead the dough and salt. For the chokha we need 1 big size brinjal, chopped onions, chopped green chillies, 1 tomato, salt and mustard oil. Method:- Take a mixing bowl, add wheat flour , pinch of salt  and now gradually add water and knead the flour into a soft dough. And let it rest for at least half and hour.  Take another bowl and chana sattu, chopped onions, chopped green chillies, chopped ginger, 1/2 tsp ajwain, red chilli powder, salt, black pepper corns, amchur powder or lemon juice chopped garlic. An

Jaggery rice kheer/ gur we payesh... : Ingredients :  1.5ltr. milk, 4 tbsp of broken basmati rice, 100g of grated jaggery, 5 to 6 crushed cardamom, 1 and 1/2 tsp ghee. : Method : Take heavy bottom pot,  pour the milk and give it a boil. After the milk starts boiling, lower the flame to low medium heat and let it boil for 10 minutes. And keep on stiring in between.  After 10 minutes crushed the cardamom and add to the boiling milk, now add the broken basmati rice which was washed properly and soaked for 10 minutes. And keep on stiring in between now let the rice cook in the milk for 20 minutes, meanwhile the milk will become thicker.  After 20 minutes check the rice, it will become nice and soft, Now turn the heat to medium and stire continuously and thicken the kheer to a batter like consistency. After it reaches to the right consistency, turn off the flame. And let it cool for 5 to 7 minutes.  After 7 minutes add the grated gur or jaggery. (Tips:- Please now do not try to meet x it ot

My white chicken curry recipe... : Ingredients: For making this white chicken we need chicken- 600g, 2 large sliced onions, one inch ginger, 3 green chillies, one Cinnamon stick, 4 green cardamon, half star anise, 1/4 part of a nutmeg, 6 to 8 black pepper corns, bay leaf,10 to 12 peanuts, coriender powder 1 tsp, 3 table spoon of curd and 100 grms of fresh cream. Ingredients for the chicken marination are 1 tsp salt, 1 tsp ginger garlic paste, a pinch of turmeric, 1 tbsp lemon juice, 2 tbsp curd and mustard oil. : Method:  At first we need to marinate the chicken with 1 tsp salt, pinch of tumeric, lemon juice and ginger garlic paste and 1 tbsp of mustard oil. Mix well and keep it covered for 1 hour in refrigerator. Now take a pan add two glass of water and add the sliced onions, cinnamon, green cardamom, ginger, green chillies,star anise, nutmeg, black pepper corns, bay leaf, peanuts and boil for 15 minutes until the onions are soft and mushy.  After   15 minutes, cool it down take out

Coconut Chocolate balls for kids... Ingredients: For making these chocolate balls we need ,   20 biscuits, 1/2 cup sugar,1tsp venilla essence, 1/4 cup cocoa powder, 1/3 cup milk(room temperature) 5 tbsp butter (room temperature) and dedicated Coconut.  : Method: Tak e a mixing bowl,  add butter, sugar and venilla essence and mix them until creamy, ( take a whisk and  whisk the butter sugar in a circular motion and after 5 minutes the colour of butter will change to whitish than your butter sugar mixture becomes creamy). Now at this stage add the cocoa powder and mix well avoiding lumps. Now powder the biscuits in mixer jar and add to the butter, sugar mixture,Then add the milk gradually to form a dough like consistency. Add 3 tbsp of desicated Coconut mix well.  Now give shape of your choice. I liked the ball shape so I formed ladoos out of the dough. And rolled the balls on desicated  coconut. Refrigerate the coconut chocolate balls for one hour before serving.  These coconut chocolat

Bangali fish curry recipe... : Ingredients: For making this simple and super tasty fish curry recipe we need 600g fish, 1 large onion paste, 1 tomato paste, 1 tsp ginger garlic paste. Two small potatoes cut into wedges. For tempering: Panch  phoron (panch phoron is mix of five spices. Which contains cumin seeds, mustard seeds, fenugreek seeds, fenal seeds, nigella seeds)  and dried red chilli  1 tsp salt or according to taste 1/2 tsp turmeric powder. 1 tsp kashmiri red chilli powder. 1/2 tsp red chilli powder. 1 tsp freshly crushed cumin powder. 1/2 tsp garam masala. Freshly chopped coriender leaves. : Method: Marinate the fish with 1/2 tsp turmeric powder and 1/2 tsp salt for 5 minutes. Now heat a pan pour generous amount of mustard oil, for frying the fish. For fry the fish put the fish One by one slowly in the hot oil(medium high),Skin side down. Turn the fish up side down after it is golden brown from the other side. Fry until golden brown .now take out the fried fish in a plate

Paneer masala recipe : Ingredients :   For making paneer masala we need 250g paneer, 2 large onions thinly sliced, 3 chopped tomatoes, 1 inch ginger cut into Julien's, 2 chopped green chilli,1 tsp garlic paste, 7 to 8 garlic cloves crushed .  1 inch cinnamon, 10 to 12 black pepper corns, 3 cardamom, 1/2 tsp cumin, 1 bay leaf. 1tsp salt, 1tsp kashmiri Lal mirch, 1tsp turmeric, 1/2 tsp garam masala, 1 tsp freshly crushed cumin powder, 1 tsp kashuri methi   :Method: For cooking we need a pan or kadai, add 2 ladle full of oil, let the oil heat,  lower the flame and now add Cinnamon, cardamom, jeera or cumin, bay leaf, black pepper corns. Fry for 30 seconds on low flame. Then add the sliced onions, ginger and chopped green chillies. Fry in medium flame until the onions turns soft and pink. After the onions are soft are pink, now add all the masalas. 1 tsp salt or(according to taste), 1 tsp tumeric powder (haldi), 1/2 tsp garam masala, 1 tsp kashuri Lal mirch. Mix them well and sprinkle

Aloo postu (Poppy seeds) : Ingredients : For making this simple recipe we   need 25g of poppy seeds soaked for 20 minutes, three potatoes cut into cubes, two large onions ,one large chopped tomato, 4 tbsp mustard oil ( mustard oil is compulsory in bangali recipe) salt to taste, Panch phoron. : Method : Heat a pan, add 3 tbsp of mustard oil,  heat the oil until smokey, turn off the flame and let the oil cool down a bit, now add one tsp of Panch phoron ( Panch phoron is the mixture of five spices used in bangali cooking that are: fenugreek seeds, fenal seeds, cumin seeds, mustard seeds, kalongi or nigella seeds.) And two dried red chilli for temparing. Now add the potatoes cut into cubes,  and fry for five minutes nicely (don not brown the potatoes)  after five minutes add the onions and fry for five minutes on low medium flame, after frying add one tsp salt and mix  cover and cook for five minutes on low flame. Meanwhile the potatoes are cooking make a fine paste of poppy seeds and keep