BENGALI CHALER PAYESH RECIPE/RICE KHEER RECIPE

I am very happy to share my first post on Bengali recipes , Chaler payesh. Last month I posted a query in CAL group in Facebook to suggest me some yummy bengali lunch menu recipes. I got so many suggestions and recipe links to try. Thanks everyone for helping me in finding out some good Bengali vegetarian recipes. Sorry, as I was busy in travel and household chores, I couldn’t try them immediately. But I kept searching and bookmarking some yummy recipes from various websites. And finally I made a delectable Bengali vegetarian thali for the first time on last saturday. I prepared around 8 dishes which are a must & should recipes in an authentic Bengali lunch menu. We loved the thali very much and I had the same for dinner too! 

Before sharing the entire platter, I just want to post all the recipes one by one here. To start with, here is an easy, tasty, simple Bengali chaler payesh recipe. This payesh is nothing but our Indian style rice pudding or rice kheer made by boiling thick milk with aromatic rice(Gobindo bogh) n sugar.

Traditional chaler payesh is prepared by adding date palm jaggery or Khejurer gur is used in Bengal. But I used sugar. Some people use condensed milk too. Its a very tasty, simple to make & flavourful Bengali dessert. This dessert is prepared in all Bengali homes for most of their festivals like Durga puja, Lakshmi puja etc. I had some doubts between this payesh & Nolen gurer payesh and its consistency.

Special thanks to Deepasri Deb for giving a clear explanation which helped me to make this payesh perfect. It turned out so delicious and very flavourful. We loved it a lot. I have made this twice within a week. Once with basmati and second time with jeera rice. The smell of basmati rice/Jeera rice, bay leaf and cardamom while boiling in milk was fantastic. One must feel this fragrance more than I say. So I would give 5* rating for this recipe and suggest everyone to try this yummy, easy Bengali sweet recipe if you are a beginner for this cuisine. U will love it for sure. And for this recipe, I referred many websites like Hamaaree rasoi, Cook like a bong and Sanjeev kapoor’s Video.

Chaler payesh recipe

Chaler payesh - Easy bengali dessert recipes

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 30 Minutes

Total time: 35 Minutes

INGREDIENTS

Milk - 1 litre Basmati or Jeera rice - 1/3 cup (Use Gobindo bhog for best taste) Sugar - 1/3 - 1/2 cup Cardamom - 4 pods Nuts n dry fruits – to garnish Ghee – 2 tsp (optional) Bayleaf - 2 nos Salt - A pinch

HOW TO MAKE CHALER PAYESH - METHOD

Boil milk in a wide bowl and when it starts to roll boil, add bay leaf and slightly crushed cardamom pods. Wash the rice and add to the milk. Allow it to boil in low to medium flame till rice gets cooked well but it should be firm & soft without losing its shape. Generally rice takes longer time to cook. So keep mixing every now and then and make sure it is not burnt in the bottom. When the rice is almost cooked, remove bay leaf(optional) & add sugar,a pinch of salt & mix well. Let it boil till the mixture thickens slightly. Switch off the flame. Add nuts and ghee ( optional). Allow it to cool, refrigerate and serve chilled. Enjoy ! This payesh would thicken as it cools down. So adjust the consistency by adding little boiled milk before serving !

Note

Thanks to Ushnish Gosh ji for sharing few tips to make this payesh perfect. I have added them above. The consistency of this payesh should be thick. So make it accordingly. I removed the bay leaf before adding sugar by following sanjeev kapoor’s video. If you wish, you can keep it till the end. I felt jeera rice gives more flavour than Basmati rice for this payesh. But its purely your choice. Usually ghee  & water is not used in this recipe. Milk gives the taste. You can add little ghee if you wish.

Enjoy this thick, chilled, creamy Bengali payesh. It tastes yumm !!

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CARROT CHUTNEY RECIPE WITHOUT COCONUT FOR IDLI DOSA

I wanted to try chutney recipes with vegetables for long time.To begin with,i tried carrot chutney for dosa this morning.I had already tried carrot chutney recipe with different combinations like with coconut, with dal,tomato etc from different blogs.But finally settled with this recipe .This chutney tastes little spicy and this spiciness helps to overcome the sweetness of carrot.Earlier, whenever i make carrot chutney,Sendhil used to say there is a mild sweetness in the chutney which he didn’t like and he ask me to keep idli podi instead of  chutney.But this time,he ate two more dosas with this chutney without asking podi.It shows the success of this recipe right?? .So i immediately thought of sharing it in my food book.As mangala mentioned,it tasted great with dosa.I have not tried with idli though.Do try this chutney and make a healthy side dish for idli,dosa.U will enjoy its taste and goodness of carrot .

Carrot chutney recipe

Carrot chutney recipe for idli,dosa without coconut & dal

Cuisine: Indian

Category: Sidedish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Carrots - 3 nos (medium sized) Big onion - 1 no Or Small onion - 10 nos Green chillies - 3-4 nos Garlic cloves - 4 nos Tamarind - a small piece Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Hing - a pinch

METHOD

Wash and grate the carrot.Chop onions,slit chillies,peel garlic and set aside. Heat pan with 1 tsp of oil and saute the grated carrots till it turns pale orange & raw smell leaves as u see in the picture.Remove in a plate and let it cool. In the same pan,heat 1 tbsp of oil and saute the onions,chillies and garlic cloves.Saute till onion turns transparent. After everything cools down,grind them to a smooth paste adding salt,tamarind and water.Temper all the ingredients given above and add to the chutney.Mix well and serve with idli,dosa.

Note

Use small onions for best taste.But i used big onions here. Add more chillies if u want the chutney more spicy. Saute carrots till the raw smell leaves completely.It is very important for this chutney else chutney tastes sweet n raw.

Serve with idli,dosa  topped with sesame oil and enjoy !

Check out my other carrot recipes if interested
Carrot halwa
Carrot kurma
Carrot sambar for idli,dosa

Very good recipes Tags: Carrot recipes, Chutney recipes, side dish for idli dosa, Sidedish recipes, Indian chutney recipes

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TIRUNELVELI SODHI KUZHAMBU LUNCH MENU RECIPE

In Tirunelveli (Nellai), Sodhi kuzhambu, Inji pachadi/Ginger pachadi, Potato poriyal with chips would be the special lunch menu for newly married couples when they are invited for feast.So it is also called as “Mappillai sodhi” as it is considered to be most special. Sodhi saapadu is a must and should in all Tirunelveli marriages. 

Usually our marriage function takes place for three days. First day evening would be reception/Maapillai azhaippu, Second day would be the marriage and third day is for maruveedu. This sodhi kulambu should be served on third day maruveedu function on behalf of maapilai veedu. Most of the relatives stay back all the three days of marriage function just to enjoy this sothi kuzhambu. Even though my marriage was held in Salem, my dad arranged sodhi saapadu for our Nellai relatives on the last day of my marriage function. It is very very special for our nellai people. 

Ginger pachadi / Inji pachadi, potato curry and chips are the best side dish for sodhi kuzhambu. As sodhi is completely made out of coconut milk, ginger pachadi helps for easy digestion . So If you prepare sodhi, make sure you keep inji pachadi as a side dish which is helpful for digestion too. It tastes very similar to kerala style puli inji. I usually make sodhi whenever I have lots of coconut in hand. Last time when I went to salem, my MIL gave me 3-4 coconuts. I made coconut burfi and sodhi with it.

 After a long time, I prepared and enjoyed a nice Tirunelveli lunch menu at home. U can find so many variations for this particular sodhi recipe on net. The one I have shared here is my mom’s authentic version which she has been following for more than 25 years. Lets see how to prepare sodhi saapadu easily at home.

Do check out my Nellai style ulutham paruppu sadham, ellu thogayal, avial lunch menu if interested.

Sodhi - lunch menu

Tirunelveli lunch menu- sodhi,inji pachadi,chips,potato curry

Cuisine: Indian

Category: Lunch

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 60 Minutes

Total time: 80 Minutes

RECIPE LINKS

Sodhi kuzhambu Potato curry Ginger pachadi Potato chips or Raw banana chips

METHOD

Soak tamarind in water for pachadi.Wash the potatoes for poriyal. Pressure cook potatoes along with moong dal for sodhi.It would be done in 15 minutes. In another cooker,pressure cook rice adding required water. In the mean time, you can chop onions for poriyal and onion, garlic cloves, drumstick, green chillies & potato cubes for sodhi. Chop ginger into roundels for pachadi. Let the moong dal dal & potatoes pressure cook for one whistle in low flame. Switch off the stove and after the steam is released, open the cooker and remove the boiled potatoes with a tong. Let it cool. Peel the skin and cut into small cubes. Mash the dal with a ladle and set aside. Now grate coconut or slice the coconut with a back of ladle as shown in the picture. It makes your job easier. Grind it with water and take three milk. Set aside Next grind green chillies with salt and make a paste. Cook all the veggies in third milk in a big bowl. It takes nearly 10 minutes.In the mean time, heat oil in a pan, temper & saute onions for potato poriyal. Add the cubed potatoes, chilli powder, turmeric pwd & salt. Get it done. Remove in a plate. Poriyal is ready now! Wash the kadai and again heat with 1 tbsp of oil.Saute the onions, chillies, garlic cloves & ginger bits. By now vegetables will be cooked well in thrid coconut milk. Now you can add the second milk, mashed dal, sauteed veggies & green chilli paste. Let the gravy boil well for 5-8 minutes. In that 7 minutes, heat oil in a pan in another burner and saute ginger bits, dhania and red chilli for pachadi till you get nice aroma. Grind it to a smooth paste adding little water. Mix the paste with tamarind extract and set aside. By now, sodhi will be thickened. So add the third coconut milk and boil for 2-3 minutes. Adjust the salt . Switch off & let it become warm. Keep aside. Now heat oil in a pan and temper, saute onions for pachadi. Add the tamarind extract mixture, salt, jaggery & allow it to boil till it thickens a bit. Pachadi is ready ! Take raw banana or potato for chips. Wash it well & peel the skin. Keep a bowl full of water ready. Take the slicer & slice the veggie. Drop into the water bowl & let it soak till you deep fry. This is to avoid discoloration. Now pat them in a towel & deep fry in batches. Sprinkle salt and chilli pwd & toss well. Chips is ready to munch ! By this time, sodhi would be warm. So squeeze the lemon & mix well. Check for taste. Serve everything in a plate and enjoy this yummy Tirunelveli feast !!

Note

As I had prepared potato poriyal, I made raw banana chips. Usually potato chips is served with sodhi. So instead of potato poriyal, you can also make mixed vegetable poriyal. In that case, you can make potato chips.

Enjoy this yummy Tirunelveli style sodhi, ginger pachadi, potato curry and chips. Tastes divine !!

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MANATHAKKALI KEERAI THANNI SAARU RECIPE

Manathakkali keerai/Black night shade is a wonderful green variety which has lots of health benefits. It is also called as Wonder berry. It is called as Kamanchi chettu in Telugu, Makoi in Hindi, Manathakkali in Malayalam, Kakke soppu or Ganike soppu in Kannada and Black night shade in English. 

We usually use sun dried berries in vathakuzhambu. But we make this thanni saaru with manathakkali keerai or agathi keerai whenever we get mouth ulcers, stomach inflammation & pains. Its a very good home remedy for it and you can feel the improvements in a day. The combination of manathakkali, small onions and coconut milk gives a great relief from mouth ulcers. Its very simple to do and tastes good when mixed with rice and ghee. Lets see how to make this manathakkali keerai thanni saaru recipe.

Manathakkali keerai thanni saaru

Manathakkali keerai thanni saaru - A good remedy for mouth ulcer

Cuisine: Indian

Category: Health food

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Manathakkali keerai - 1 cup (tightly packed) Grated coconut -1/2 cup Cumin seeds - 1/2 tsp Small onion - 10 nos Salt - as needed Sugar – a pinch Milk - little (optional)

HOW TO MAKE THANNI SAARU - METHOD

Take out the leaves and discard the stem from manathakkali keerai. OR agathi keerai.  Chop small onions finely. In a pressure cooker base , add water and keep a small vessel, take the keerai leaves and small onions adding 1 cup of water OR arisi kazhani/mandi with a pinch of sugar & salt in the vessel. Cook in low flame till its soft. Keerai will be cooked well in 20 to 30 minutes( PS: This keerai takes more time to cook) In the mean time, grind the grated coconut with 1/2 cup of water and take the extract. After the keerai is cooked well, add coconut milk, salt and mix well. Make sure you don’t boil the keerai after adding coconut milk. Just heat it for few seconds in low flame and let it become warm. Crush cumin seeds and add it to the cooked keerai. Check for taste, strain and drink the water. Consume the leaves with onions as such or by mixing with plain rice adding a tsp of ghee.

Note

U can directly pressure cook the leaves instead of keeping inside a vessel. I usually cook this along with rice or vegetables.. So I keep in a separate vessel. U can follow the same procedure and make this using agathi keerai .

Healthy manathakkali keerai thanni saaru is ready to drink !

Do check out my Easy Manathakkali vatha kuzhambu if interested.

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EASY PEANUT CHUTNEY RECIPE FOR IDLI DOSA - HOTEL STYLE GROUNDNUT CHUTNEY

Peanut chutney also known as groundnut chutney/ Kadlekai chutney/ Verkadalai chutney/ Palli chutney was in my try list for long time. Though I am not a big fan of it, I wanted to try it for Sendhil. I know he loves peanut a lot. So I got this recipe from my friend Megha who is an expert in cooking Andhra & Karnataka dishes.

 I learnt ragi mudde and so many typical Andhra , Karnataka recipes from her. I will share them one by one in future. And coming to this chutney, I have tried many times in my kitchen. Like Sendhil, I too started loving this chutney a lot. I am not sure whether this chutney is of Andhra style because I found different types of  Andhra style peanut chutney recipes on net. Whatever be its origin, it tastes great !

Sometimes I use little milk along with water to make the chutney super white in color  & it tastes more like the chutney that is served in road side hotels. It is a best side dish for idli, dosa. U can make “N” number of variations in this chutney. I have shared them in “Notes” section. So if you are a peanut lover, do try this easy groundnut chutney recipe. I am sure,u’ll make it more often like me.

Easy peanut chutney recipe

Peanut chutney for idli,dosa - Easy and tasty side dish!!

Cuisine: Indian

Category: Chutney

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup -250ml Peanuts/Groundnut - 1/2 cup Green chillies - 3 to 4  Garlic cloves - 4  ( small sized) Cumin seeds - 1/4 tsp Coconut – 1 tbsp ( 1 big finger size,optional) Salt - as needed Boiled,cooled Milk – 1/4 cup (optional) Water - as needed To temper Cooking oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Red chillies – 1 no Curry leaves - few

METHOD

Heat a kadai well for a minute. Simmer the flame and dry roast the peanuts till it turns golden brown. It crackles as soon as it is roasted. Switch off the flame and leave it in hot kadai to become crispy. After it is cooled down, take a handful of peanuts and rub them between your palms to remove its skin. Do in batches and set aside. Now heat 1 tsp of oil in a kadai and saute the green chillies. In a mixie jar, add cumin seeds, coconut, green chillies, peanuts, garlic cloves, salt and grind it once to crumble them. Then add little milk + water . Grind it to a smooth paste. Do not use milk if you want to use this chutney for 2 to 3 days storing in refrigerator.  Temper and add to the chutney ! Adjust its consistency by adding water. Serve with idli, dosa. Enjoy !

Note

For variations U can use red chillies in place of green chillies Add 1-2 small onions to the above recipe. Using coconut is optional. U can also add few stalks of coriander leaves while grinding. Roast 1 tbsp of chana dal in little oil and add while grinding. Adding milk is also optional. But it gives white color to the chutney.

Enjoy with idli and dosa. Tastes yummy !!

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NEER NELLIKAI | GOOSEBERRY PICKLE RECIPE–EASY PICKLE RECIPES

I learnt this from my MIL. As I mention in all my posts,she is an expert in making pickles. She is my inspiration to try oorugai on my own and that too this neer nellikai is very easy to prepare. Even a beginner who has zero knowledge in making pickles can make it easily. As you all know, gooseberries has innumerable health benefits. So we include it in our food regularly either as pachadi or pickle. Do include gooseberries in any form in your regular diet.It will really do wonders. Lets see how to make this easy nellikai oorugai ..

Gooseberry pickle

Gooseberry pickle recipe

Cuisine: Indian

Category: Pickle

Serves: 12nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Gooseberry - 12 nos Cooking oil – 1 tbsp Red chillies - 10 nos Asafetida/Hing - 1/4 tsp Turmeric powder - 1/4 tsp Crystal salt - as needed Water - 2.5 cups Dry roast n grind Fenugreek seeds - 1 tsp To temper Sesame oil - 2 tsp Mustard seeds - 1/2 tsp

METHOD

Dry roast methi seeds till golden brown and remove.In the same pan,heat oil in a pan.Saute gooseberries in oil for 2-3 minutes till it shrinks a bit.It helps the gooseberries to soak faster.  Grind red chillies,methi seeds,salt & turmeric powder coarsely. In a wide bowl, take the sauteed gooseberries.Add water to cover it.Add the ground powder.Mix well.Check for taste.Add more salt & chilli powder if necessary. Temper all the ingredients & add to gooseberry.U can taste it on the same day.It will taste spicy n bitter.U will get the actual taste only after 3-5 days. U can refrigerate & store for months.It stays fresh & good !

Note

Sauting gooseberries are optional but we usually do this for quick soaking. Adjust the quantity of chilli powder as per ur taste buds.

Enjoy n have a healthy side dish for curd rice.

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VAZHAKKAI CHIPS | RAW BANANA CHIPS RECIPE - HOMEMADE

Raw banana chips / Vazhakkai chips is a very easy to make homemade chips unlike potato chips. My MIL makes it very often for puliodharai. But my mom makes it only for Sodhi kuzhambu. Last weekend I prepared Tirunelveli style sodhi, ginger pachadi, potato poriyal along with this vazhakkai chips for our lunch. 

We had a nice Tirunelveli saapadu after a long time. Usually I make deep fried version for Raksha and baked banana chips for myself and Sendhil. I will make a separate post for baked chips.Both mom & MIL follows this method for  deep frying banana chips. Its a very easy one. Even a beginner can try ! Ok, Lets see how to make this green banana chips at home easily.

Vazhakkai chips recipe

Vazhakkai chips/Raw banana chips recipe - Homemade,easy to make!

Cuisine: Indian

Category: Snacks

Serves: 2-3 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Raw banana - 1 no (medium) Red chilli powder – 3/4 tsp  or pepper powder – 1 tsp Salt - as needed Cooking oil - to deep fry Water - to soak the banana

METHOD

Wash and cut the banana into two horizontally. Keep immersed in water till use to avoid discoloration. Take a thin mandoline slicer. I use Everest brand slicer. Heat oil in a kadai to deep fry. Once the oil is heated,check it by dropping a small piece of vazhakkai. If it rises to the top immediately, oil is heated. Now simmer the flame completely and carefully hold the slicer in one hand few inches above the kadai. Slice the banana directly in the oil.  Make sure the slices are thin and even. After u sliced a batch,increase the flame to medium high and leave the chips for few seconds. Then flip it. Cook till the bubbles and ‘sshhh’ sound ceases completely. Adjust the flame as & when needed. Keeping the flame high continuously burns the chips. So take care. In the mean time, mix red chilli powder and salt and set aside. Remove the chips in a tissue paper and drain the excess oil. Transfer it to a plate or bowl and sprinkle the chilli powder+salt mix. Serve with rice or as an evening snack with coffee or tea !! Store the remaining in an air tight box. Its shelf life is one week.

Note

U can use pepper powder in place of red chilli powder. Some people slice the bananas, keep them immersed in water and then deep fry in oil. In that case, you should pat dry the banana slices in a towel else it chips won’t come out crispy and sometimes color may change into black. Do not fry the chips in high flame. It changes the color of chips. Fry all the chips uniformly. Even if you make one batch soggy, it will spoil all the batches. Store in a box only after the chips is cooled down.

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Enjoy crispy vazhakkai chips with coffee/tea or with variety rice !!

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HOW TO CHOOSE, CLEAN AND STORE MUSHROOM

  

This is a very basic post on “"How to choose, buy and clean mushrooms before cooking “. Though most of you know this, I wanted to share this post for beginners who use mushrooms for the first time .Mushrooms have many health benefits.They are a good source of proteins, minerals, vitamins, amino acids and anti-oxidants. They are low in calories but high in fiber. It helps to reduce high cholesterol levels, improves immune system, aids weight loss and relief for diabetes too. But all these benefits are applicable only for edible mushrooms. Some mushrooms are poisonous which may lead to coma and several ill effects. Hence we should be careful while choosing and buying mushrooms. It is always better to buy mushrooms from well known brands and well sealed. It should be fresh and white in color. Read on to see the tips to choose and buy good quality mushrooms and how to clean them before cooking. Hope it would be useful.

Do check out this link to know about the different varieties of mushrooms.

HOW TO CHOOSE MUSHROOM

I have shared some tips for choosing a good quality mushrooms if you are a first time buyer.I got these tips from here and here

• Look for firm, white mushrooms without any discoloration or bruises.
• Choose the mushrooms that are free from spots and decay.The whiter the fresher it would be.
• Button mushrooms have white caps but other mushroom varieties come in varying shades of brown and cream.
• Choose the ones with with short,clean-cut stems and caps that are either closed around the stems or slightly open ( as shown in the above picture), and with pink or light-tan gills.
• On the underside of the mushroom, the gills(black part) should be tight.Gills will spread open as mushrooms age.So buy closed ones.

HOW TO STORE MUSHROOM

• For storage, refrigerate your mushrooms in a paper bag to make them last longer.Keep them covered. 
• Use within a few days of purchasing.(1-2 days)

 

HOW TO CLEAN MUSHROOMS

Though the cleaning process seems longer, it can be done in minutes. I referred sharmis passions and some more websites for this topic.

 

How to clean mushroom

How to clean mushrooms before cooking

Cuisine: Indian

Category: How to

Serves: --

Prep time: 10 Minutes

Cook time: --

Total time: 10 Minutes

INGREDIENTS

Edible Mushrooms - 1 packet Tissue paper Water

METHOD

Take a mushroom and wipe it with a clean towel or tissue to remove the mud and dirt.   Then remove the stem part which u can in the middle.When u look into the mushroom,u can c black hair like thing which are called Gills. If u wish, u can remove it using a knife. But this step is optional.   Then peel the outer layer completely till u see the white cap.Mushroom will look white and clean. Now wash it under the running water and make sure all the dirt is washed off.Then cut into small pieces and use it as desired.

Mushrooms are ready for cooking !

Do check out my MUSHROOM BIRYANI recipe if interested !

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