• Dhaka Sun, 22 DECEMBER 2024,
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Old Dhaka Tehari Recipe
Traditional Bengali Dishes for 9 Days of Durga Puja
The festive spirit of Durga Puja is best experienced through the authentic flavors of traditional Bengali dishes. Over these nine auspicious days, each meal becomes a celebration of culture and culinary excellence. This blog will guide you through preparing a series of authentic Bengali recipes using the versatile Wipro Multicooker, making your festive cooking convenient and enjoyable Bhoger Khichuri  Ingredients Rice, moong dal, cauliflower, potatoes, ghee, bay leaves, cumin seeds, ginger paste, salt, and sugar.  Recipe Celebrate Durga Puja with the essential "Bhoger Khichuri," a staple among traditional Bengali dishes. In the multicooker Dry roast moong dal until aromatic, then sauté with cumin, bay leaves, and ginger in ghee. Add rice, chopped vegetables, and water, seasoning with salt and sugar. Simmer until everything melds into a comforting, flavourful dish, perfect for any festive gathering. This dish is a delightful showcase of authentic Bengali recipes during the celebrations. Labra   Ingredients Assorted vegetables, panch phoron, mustard oil, turmeric, and salt. Recipe Labra is a vibrant medley of mixed vegetables seasoned with panch phoron and cooked in mustard oil. Begin by heating the oil and tempering the panch phoron in the multicooker. Add diced vegetables like potatoes, eggplants, and pumpkins, seasoned with turmeric and salt. Slow cook until tender. This dish is a quintessential part of Durga Puja veg recipes, representing the rich culinary tradition of Bengal with every bite.  Aloo Posto   Ingredients Potatoes, poppy seeds, green chilies, mustard oil, and salt.   Recipe Aloo Posto, a beloved part of Bengali traditional recipes, features potatoes in a rich poppy seed paste. Boil potatoes until tender, then blend soaked poppy seeds with green chilies to create a creamy paste. In the multicooker, heat mustard oil, mix in the potatoes and poppy seed paste, and cook until aromatic. This dish is a testament to the simplicity and richness of authentic Bengali recipes during festive seasons.   Cholar Dal  Ingredients Chana dal, ghee, coconut, ginger, cumin seeds, bay leaves, raisins, and spices. Recipe Cholar Dal is a fragrant staple among Durga Puja veg recipes, featuring sweetened chana dal cooked with ghee and coconut. In the multicooker soak and boil the dal, then sauté with cumin, bay leaves, and ginger in ghee. Add coconut and raisins, simmering until thick. This dal is a celebration of the flavors that are central to Bengali traditional recipes, perfect for any festive meal. Luchi  Ingredients Refined flour, ghee, and water. Recipe Luchi is a festive delight, deep-fried to puffy perfection. Make a smooth dough with flour, ghee, and water. Roll small portions into thin circles and fry in hot oil in the multicooker until they puff up. This bread is an indispensable part of traditional Bengali dishes during Durga Puja, pairing beautifully with savory curries and sweet dals. Mishti Pulao  Ingredients Basmati rice, cashews, raisins, ghee, turmeric, sugar, and bay leaves.  Recipe Mishti Pulao adds a sweet note to the traditional Bengali dishes served during Durga Puja. In the Wipro multicooker sauté rice with turmeric and bay leaves in ghee, then add water, sugar, raisins, and cashews, cooking until the rice is fluffy. This dish showcases the unique Bengali flair for combining sweet and savory flavors, making it a festive favorite. Beguni  Ingredients Eggplants, chickpea flour, nigella seeds, turmeric, chili powder, salt, and oil for frying.  Recipe Beguni is a crispy, flavourful snack perfect for Durga Puja. Slice eggplants and dip them in a batter made with chickpea flour, spices, and water. Deep-fry them in the multicooker until golden. This dish is a popular part of authentic Bengali recipes, offering a delicious treat between the grand meals of the festival. Sandesh  Ingredients Paneer, sugar, and cardamom.  Recipe Sandesh is a classic Bengali sweet, essential during Durga Puja. Blend paneer with sugar and cardamom in the multicooker until smooth. Form into shapes and chill. This Bengali sweet exemplifies the sweet culmination of traditional Bengali dishes, adding a touch of sweetness to the festive celebrations and embodying the joy of Bengali culinary artistry.
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Soya Chili Recipe with Soybeans
Enjoy a delicious and healthy Soya Chili recipe made with soybeans. This vegetarian dish is easy to make and perfect for a quick weeknight dinner. Ingredients: 1 cup soya chunks, soaked and drained 1 onion, chopped 2 green chillies, chopped 1 tomato, chopped 2 tablespoons ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon red chilli powder 1/2 teaspoon garam masala powder 1/4 teaspoon salt 1/4 cup oil Instructions: Over medium heat, preheat the oil in the pan. 5 minutes should be enough time to soften the onion after adding it. Cook for one further minute after adding the green chilies. After adding the ginger-garlic paste, simmer for another minute. About 5 minutes after adding the tomato, it should be soft. Salt, red chilli powder, garam masala powder, cumin powder, coriander powder, and turmeric powder should be added. Cook for one minute while stirring continually. Stir in the soya chunks to coat. Cook for 5-7 minutes, or until the soya chunks are heated through. Serve hot with rice or roti. Tips: More red chilli powder can be used to make a meal hotter. If you don't have soya chunks, you can use tofu or tempeh instead. Serve with your favorite toppings, such as chopped cilantro, onions, or peanuts.   Health Benefits: Soya chunks are a good source of protein, fiber, and iron. Additionally, they have less calories and fat. This dish is a great option for vegetarians and vegans who are looking for a healthy and satisfying meal. Enjoy!
How to Make Custard?
Custard is a delicious and versatile dessert that can be served warm or cold. It is made with milk, eggs, sugar, and sometimes cornstarch or flour. Custard may be flavoured with flavours other than vanilla or chocolate. It can also be served with fruit, cookies, or other toppings. Here is a simple recipe for making custard: Ingredients: 2 cups milk 4 large egg yolks 1/2 cup sugar 1 teaspoon vanilla extract (Optional) 1 tablespoon cornstarch Instructions: 1. In a medium bowl, whisk together the egg yolks, sugar, and vanilla extract. 2. In a saucepan, heat the milk over medium heat until it is just simmering. 3. Continue to whisk while gradually incorporating the hot milk into the egg mixture. 4. Return the custard mixture to the saucepan and simmer, stirring constantly, for about 5 minutes, or until the custard thickens and coats the back of a spoon. 5. If you are using cornstarch, whisk it into the custard mixture before adding it to the saucepan. 6. Remove the custard from the heat and let it cool slightly. 7. Pour the custard into serving dishes and chill in the refrigerator until cold. Tips: To prevent the custard from curdling, make sure the milk is not too hot when you add it to the egg mixture. If the custard is too thick, you can thin it by whisking in a little bit of milk. For up to three days, custard can be kept in the refrigerator. Variations: To make chocolate custard, add 1/4 cup of unsweetened cocoa powder to the custard mixture. To make fruit custard, stir in 1 cup of chopped fruit, such as berries, peaches, or mangoes, before chilling. To make a custard tart, pour the custard into a pastry crust and bake in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes, or until the custard is set. Enjoy!
Culinary Delight: A Delicious Recipe to Satisfy Your Taste Buds
Food has an amazing capacity to stoke our senses and unite people. Whether you're a seasoned chef or a beginner in the kitchen, there's no denying the joy and satisfaction that comes from creating a mouthwatering dish. In this blog, we're going to share with you a delectable recipe that will tantalize your taste buds and leave you craving for more. Get ready to embark on a culinary adventure and discover the art of flavor and texture in this delightful recipe. Recipe: Creamy Garlic Parmesan Chicken Ingredients: 4 boneless, skinless chicken breasts 2 tablespoons olive oil 4 cloves garlic, minced 1 cup chicken broth 1 cup heavy cream 1 cup grated Parmesan cheese 1 teaspoon Italian seasoning Salt and pepper, to taste Fresh parsley, chopped (for garnish) Instructions: On both sides, season the chicken breasts with salt and pepper. Olive oil should be heated to a medium-high temperature in a big skillet. Add the chicken breasts and cook for about 6-7 minutes on each side until they are golden brown and cooked through. Chicken should be taken out of the skillet and put aside. Add the minced garlic to the same skillet and cook until fragrant, about 1 minute. Don't burn the garlic, please. Pour in the chicken broth and scrape the bottom of the skillet to deglaze and incorporate any flavorful bits. Allow the broth to simmer for 2-3 minutes to reduce slightly. Reduce the heat to medium-low and add the heavy cream, grated Parmesan cheese, and Italian seasoning to the skillet. Stir well to combine the ingredients. Simmer the sauce for about 2-3 minutes until it thickens and the cheese melts completely. Taste the food and season it to your liking with salt and pepper. Return the cooked chicken breasts to the skillet, coating them with the creamy garlic Parmesan sauce. Allow the chicken to simmer in the sauce for an additional 2-3 minutes, ensuring they are fully coated and heated through. Remove the skillet from the heat. Garnish the dish with freshly chopped parsley for a pop of color and added freshness. Serve the creamy garlic Parmesan chicken hot, accompanied by your choice of sides such as steamed vegetables, roasted potatoes, or a bed of pasta. This creamy garlic Parmesan chicken recipe is a true culinary delight that effortlessly combines tender chicken breasts with a rich and flavorful sauce. The creamy garlic Parmesan sauce adds a decadent touch, creating a harmony of flavors that will leave you craving for more. Whether you're preparing a special dinner for loved ones or simply treating yourself to a comforting meal, this recipe is sure to impress. So, grab your apron, head to the kitchen, and embark on a gastronomic journey that will tantalize your taste buds and create lasting memories. Enjoy!
Chicken sandwich recipe
Mothers usually have to ponder about tiffin items for their children whether they would like it or not. Chicken Sandwich can be a suitable item for the mothers to prepare it at home. Let’s see how you can prepare it- Ingredients  Bread (Loaf)- 12 pieces, chicken chest meat- 500 grams, green chilly granules- 2 table spoons, mayonnaise- 1 cup, black pepper powder- half tea spoon, slight turmeric and salt. Preparation process Cut the chicken meat into small cubes. Heat the oil in a pan and then boil the meat with green chilly, turmeric, black pepper and salt. When the meat is boiled then pick up the green chilly. Now mix mayonnaise with the cooked meat. Now take the pieces of loaf and separate the hard side-portion of those. Prepare the sandwich with mixture of cooked meat and put that one by one in the tiffin box of your child. Don’t forget to add a fruit with it. AH         
Ras Kadam Recipe
The sweets that look like Kadam flower are called 'Ras Kadam'. If you or your family members like this kind of sweets then you can make those at home in a very simple way. Let's see how we can prepare Ras Kadam at home. Ingredients Milk curd (Chhana)- 2 cups, Mawa- half cup, small size sweets- 1 cup, sugar granule- 1 cup. Making milk curd (chhana) Liquid milk- 2 liters, white vinegar- 3 table spoon. Heat the milk properly in the stove and apply vinegar. Keep heating until it gets thick and then separate the curd using a net and wash with safe water. Mawa You can prepare 'mawa' with half cup milk powder, 1 table spoon butter and 1 table spoon sugar powder. Make the pest using those items and keep it in refrigerator for one hour to prepare mawa. Sweets Now prepare the small size sweets. Make thick sweet liquid with sugar, cardamom and water. Make small sweet balls using 1 cup of milk curd, 1 tea spoon full of semolina (suji) and flour. Put the small sweet balls into the pot of sweet liquid and keep heating for half an hour after covering it. Then keep the pot on the stove with slight heat for one hour. When the sweets turn into brown color turn off the stove. Make the sweets cool. Now take some milk curd and mix sugar with it and keep heating. When it turns into thick add mawa in it and keep stirring with slight heat. When it turns into sticky turn off the stove. Now drop the sweets into the mixture and then roll it over the sugar granules. Thus you can prepare your desired 'Ras Kadam' sweets. AH           
Loitta Dry Fish Bhuna
One of dry fish lovers’ favorite foods is loitta Dry Fish Bhuna. The food can be cooked with less or more chili. Let's see how to cook this delicious food. What you need to cook Loitta Dry Fish-200 grams, onion slices- 4 cups, garlic- one and a half cups (thickly cut), tomato paste- 1 cup, turmeric powder - 1 teaspoon, red chili powder- according to taste, ginger paste- 1 teaspoon, garlic paste - 1 teaspoon, salt- according to taste, oil- 1 cup How to cook Keep dry fish in hot water for 30 minutes. After washing it properly cut the fish into three to four pieces. Once again, after washing the fish with hot water, chuck the water and crush the fish slightly. Separate fishbone. Heating a little oil in the pan with onion and a little salt keep frying it. After sometime mix tomato paste, garlic paste and red chili powder and cook for a little while more. When oil comes out, keep stirring with little water and salt. Now cook dry fish with other spices except chili and garlic slices. If the spices become dry, give a little water so that it does not stick. After a few minutes of stirring give garlic slices and stir again. Now pour a little water and cover it with a lid. After five to seven minutes when it evaporates open the lid and reduce the fire. When the steam becomes dry, close the oven and cover for five minutes. Serve Loitta Dry Fish Bhuna with hot rice. FU
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