Bangla Recipe

Mango Dessert

This is an a quick ‘n’ easy Indian dessert preparation. This was taught to me by Mrs. Parna Bhattacharya at Athens, Georgia when I first came to USA in 1995. Parna Mashi is no more in this world but her recipes will continue to linger forever.
This is a wonderful dessert for hot summers!
Ingredients:
1 can of Mango Pulp (available in Indian Grocery stores)32 oz. plain Yogurt16 oz. sour cream32 oz fruit cocktail cans1 small scoop of raisins1 small scoop of almonds or pistachios cut to small piecessugar to taste
Method:
Whip together mango pulp, sour cream and yogurt using an egg beater or blender till the mixture reaches a smooth consistency.
Add sugar to taste.
Next, drain out all the juices from the fruit cocktail.
Add the fruits to the pulp.
Garnish with raisins and nuts.
Put it in the refrigerator to cool.
Serve chilled.


Tomatoes and Aamshotter Chatni - [ Hot and Sour ]
Ingredients
Tomatoes
Aamshotto
sugar
whole red chillis
ginger
panch phoron
green chillies
tamarind paste
salt
turmeric
oil
raisins
PREPARATION:
1. Cut each tomatoes in four halves .
2. Cut ginger into thin strips.
3. Heat oil in a frying pan then add panch phoron & whole red chillies .
4. When the panch phoron stops spluttering add the tomatoes and fry ona low heat.
5. Add salt and turmeric ,cover & simmer for 15 min or more as required to softens the tomatoes.
6. Remove cover and then add ginger,green chillies and raisins.
7. Add sugar and water and simmer on a low flame.
8. Continue simmering until the chutney thickens and add a liitle tamarind paste stirring continuously and is cooked.


Bangladeshi Khashir (Pathar) Jhol - [ Meat ]

The following is a traditional family recipe. It is tedious but worth trying. To get the real aroma of well-cooked goat you must go through the following long but fruitful process.
Ingredients
Goat Meat 2lbs (Medium or Small pieces)Onion 2 Medium (thinly sliced)Tomato 1 (sliced)Potato 2 Big (4-8 slice per potato based on your taste)Plain Yogurt ½ cup (or sour cream)Garlic 1.5 table spoon (paste)Ginger 2 table spoon (paste)Turmeric ¾ table spoon (ground)Cumin 1 table spoon (dry roasted ground)Coriander ¾ table spoon (groundRed Chilly 1 table spoon (ground)Bay Leaf One or TwoNutmeg Powder ½ tea spoon (not required but will enhance the aroma)Mace ½ tea spoon (not required but will enhance the aroma)Cardaman 5/6 (whole)Cinnamon ½ table spoonClove 5/6 (whole)Salt as per tasteCooking Oil ½ cupLemon Pepper Powder ½ tea spoon (not required but will enhance the aroma)OrOne tea spoon fresh lemon juice & ½ tea spoon crushed black pepper powder
Method:
• Mix the potato slice with one tea spoon of salt and ½ tea spoon turmericpowder and fry it in oil till they become golden brown. Keep them aside.
• Fry the onions in the Kadai (Deep Pan) till they turn golden. Add bay leaf,ginger & garlic paste, turmeric, red chilly, coriander, mace and nutmeg powder.Fry the mixture for about two minute in medium heat. Add goat meat, mix withmixture and fry it for approx. five minutes. Add tomato and yogurt, mix themproperly and fry the whole till the oil leaves masala (bhuna)
• Add 2 cups of water, potato slices, whole cardaman (split) and cloves in themixture cooked above. Transfer the whole thing in a pressure cooker. Cook it inlow/medium heat for 6/7 whistles.
• Open the lid of the cooker. Add cumin, cinnamon and lemon pepper and simmer itfor 5/10 minutes.
• Serve it with hot plain rice/polao/nan/porata and salad.