Bong Rasoi

Simple And Easy To Cook Recipes for Food and Drinks and Food Reviews ❤️

[bongrasoi]

HOW TO MAKE STEAMED PITHE | SHEDDHO PITHE | SWEET STEAMED DUMPLINGS

STEAMED PITHE | SHEDDHO PITHE | SWEET STEAMED DUMPLINGS WITH COCONUT FILLING

Ingredients:

For Stuffing:

Grated coconut - 2-1/2 cup

Date palm jaggery - 1-1/4 cup

Water - 1/4 cup

Cardamom powder/elaichi powder - 1 tsp

Water - 1/4 cup

For Dough:

Rice flour - 1 kg

Olive oil/ refined oil - around 1 cup

Salt to taste

Hot water - as per requirement

How to make Steamed Pithe | Sheddho Pithe | Sweet Steamed Dumplings :-

First we will prepare the coconut filling, for this we need to do the following:

In a warm pan, add 1/4 cup of water.

Add 1-1/4 cup date palm jaggery. Let the jaggery to melt on a low flame.

Once the jaggery melts, add 2-1/2 cup of grated coconut.

Mix it well. Let it cook until the mixture becomes slightly thick on a low to medium flame. Stir occasionally.

Add 1tsp cardamom powder/elaichi powder. Mix it well.

Coconut filling is ready. Transfer the mixture to a plate and let it cool completely.

Now, let's make the dough.

Add 1 kg rice flour in a deep container. You can adjust the quantity as per your choice.

Add salt to taste.

Add olive oil or refined oil. Mix it well.

Add hot water accordingly to knead a soft dough. Knead it very well.

Grease your palms with oil. Take a small ball from the dough. With the help of your fingers, press the ball to make a small hole. Now, stuff the hole with coconut stuffing and then seal & give a desired shape.

Repeat this process for the remaining dough.

Grease the vessel with oil. Use the vessel which has pore, or use a steamer.

Arrange the dumplings in a vessel. Use a vessel which has pores in it or a steamer.

Pour some water in a deep vessel or handi and let it boil. Place the dumplings' vessel over that and cover. Keep it for about 20 minutes, by that time puli gets steamed properly.

After 20 minutes, it is ready.

Now give a cold bath to the dumplings. Strain the water.

STEAMED PITHE is ready. Serve it with any vegetable curry or chicken or mutton dishes and liquid date palm jaggery.

Enjoy!

Happy Cooking!

[bongrasoi]

SIZZLING CHILLI GARLIC SPAGHETTI RESTAURANT STYLE

Ingredients for Sizzling Chilli Garlic Spaghetti :-

2 tbsp chopped green onions

2 tbsp chopped garlic

1-1/2 tbsp chopped ginger

1 tbsp red chilli flakes

1- 1/2 tbsp sesame seeds

1 tsp paprika powder

2 tbsp soy sauce

1 tsp vinegar

1 tsp oregano

salt to taste

5 tbsp olive oil

How to make Sizzling Chilli Garlic Spaghetti :-

In a large bowl, add all the ingredients except oil. We will add it later. Adjust the spices according to your choice.

Add 5 tbsp hot olive oil and mix it well.

Now, add the boiled spaghetti or noodles.

Mix them very well.

Garnish with some green onions.

Sizzling Chilli Garlic Spaghetti is ready to serve.

Enjoy! Happy Cooking!

[bongrasoi]

Happy Makar Sankranti 2022

Happy Makar Sankranti, Bihu, Pongal, Lohri, Uttarayan! 🎉🪁🪁 Wish you all a fun-filled day with family and friends. Stay home, stay safe, and enjoy the delicacies.

[bongrasoi]

TIL GUD CHIKKI

Happy Makar Sankranti to all of you. :) Making this chikki during this time of the year is a ritual in almost every household. Do make it and enjoy with your friends and family.

Ingredients:

Jaggery/Gud - 1 cup

Sesame seed/Til - 1/2 cup

Ghee - 2 tsp

How to make Til Gud Chikki:

Dry roast 1/2 cup Til (sesame seeds). Once done, keep it aside.

Add 2 tsp ghee. Add 1 cup Jaggery (gur).

Stir continuously until the jaggery syrup is ready. Keep the flame low to medium.

Jaggery syrup is ready. Now, add sesame seeds (til) into it. Switch off the flame. Mix it very well.

Do this process a little faster. Meanwhile, grease a flat plate with ghee.

Now, spread the mixture on the greased plate. When it is still warm, make a cut.

Once cool, It is ready to eat.

Enjoy! Happy Cooking!

[bongrasoi]

POPCORN LADDU

Make this mouthwatering Popcorn Laddu/Lai this Makar Sankranti and enjoy with your friends and family at home.

Happy Makar Sankranti to all of you in advance. :)

Ingredients:

Popcorn (unsalted) - 5 cups

Jaggery - 1- 1/2 cup

Grated ginger - 1/2 tbsp

Cloves - 4-5

Water - 1 cup

How to make Popcorn Laddu:

Add 1 - 1/2 Jaggery in a pan.

Then add 1 cup water.

Stir continuously until the jaggery syrup is ready. Keep the flame low to medium.

Add 1/2 Tbsp grated ginger and 4-5 cloves.

Jaggery syrup is ready.

Now, add 5 cups Popcorn. Use unsalted popcorn.

Mix it very well.

The mixture is hot. So rub your palms with water before making laddus. Make the laddus before the mixture gets cool.

Roll out the laddus into desired size and let them cool.

Popcorn laddus are ready.

Enjoy! Happy Cooking!

[bongrasoi]

RESTAURANT STYLE CHICKEN GHEE ROAST

Chicken Ghee Roast

Ingredients for making Chicken Ghee Roast:

Chicken large pieces - 500gms

Kashmiri Red Chilli - 4

Dry Red Chilli - 2

Coriander seeds - 1 Tbsp

Cumin seeds - 1-1/2 Tsp

Peppercorns - 1 tsp

Fennel seeds (saunf) - 1 tsp

Ginger paste - 2 tsp

Garlic paste - 2 tsp

Turmeric powder - 1/2 tsp

Salt - 1 tsp

Dahi (yogurt) - 1/3 cup

Lemon juice - 1 Tbsp

Onion - 3 Medium sized

Curry leaves - 6-7

Ghee - 1/4 cup

Coriander leaves

Dry roast.

4 Kashmiri Red Chilli

2 Dry Red Chilli Once done, remove from flame. Keep it aside.

Dry roast.

1 Tbsp Coriander seeds

1-1/2 Tsp Cumin seeds

1 tsp peppercorns

1 tsp fennel seeds (saunf)

Once cool, Grind & make a fine powder.

Add chicken pieces. Make deep slits into the chicken.

Add

2 tsp ginger paste

2 tsp garlic paste

1/2 tsp turmeric powder

1 tsp salt

1/3 cup dahi (yogurt)

Roasted spice powder

1 tbsp lemon juice, mix it well.

Cover and keep the chicken in refrigerator. Marinate for 3-4 hours or overnight.

Now, heat 1/4 cup ghee in a deep pan.

Add 3 Medium sized onion, finely chopped. Fry until it is pinkish.

Add the chicken pieces, one by one. Keep the heat at medium. Cover the pan for 15- 20 minutes & keep turning it 5-6 times in between.

Add salt to taste. ** We have already added 1 tsp salt during marination. So add salt accordingly.

Once cooked, add 6-7 curry leaves. Cover for 2 minutes.

Chicken Ghee Roast is ready. Turn off the flame. And sprinkle some coriander leaves.

Enjoy! Happy Cooking!

[bongrasoi]

ROHU FISH FRY

Ingredients for Fish Fry:

For marination:

Rohu fish

Turmeric powder

Onion powder

Garlic powder

Lemon juice

Salt to taste

For Frying:

Mustard oil for frying

How to make fish fry:

Marinate the fish with the ingredients mentioned above for marination.

Add the fish pieces 3-4 at a time. Don't overcrowd the pan. Fry the fish in hot mustard oil until golden brown.

Once done, remove one by one.

Serve it with lemon and some onions. Sprinkle black salt and chaat masala if you want.

Enjoy! Happy Cooking!

[bongrasoi]

KOLKATA STYLE FISH CHOP

Ingredients for making Fish Chop:

For Boiling:

Boneless Bhetki Fish - 300 gm

Turmeric powder - 1/2 tsp

Some salt

For Mixture:

Boiled Fish - Mashed

Onion - 1 cup, chopped

Mustard oil - 1/4 cup

Grated ginger - 2 tbsp

Grated garlic - 1tbsp-1/2 tsp

Chopped green chillies - 2-3

Boiled mashed potato - 1/2 cup

Sugar - 1 tsp

Salt to taste.

Cumin powder - 1 tsp

Turmeric powder - 1~1/2 tsp

Garam masala - 1 tsp

Chopped coriander leaves - 1/4 cup

For making Patty:

Whole eggs - 2

Pepper - 1/2

Salt

Water - 1 tbsp

Some Breadcrumbs

For frying:

Mustard Oil

For serving:

Some onions and Mustard sauce/Kasundi.

How to make Fish Chop/ Fish Croquettes:

Clean the fish.

Add 1/2 tsp turmeric powder + some salt into the cleaned fish pieces. I have used Boneless Bhetki fish (300gms). Mix it well. (You can use any fish of your choice.)

Add 2 cups of water in a pan. Let it boil. Then add the fish pieces into it. Let it boil for 4-5 minutes.

Let the boiled fish pieces to cool down. Then mash it properly.

Add 1/4 cup of Mustard oil in a pan.

-Add 1 cup chopped onions into the hot oil. Sauté until it turns golden brown.

Add 2 tbsp grated ginger + 1tbsp-1/2 tsp grated garlic. Sauté for 4-5 minutes.

Add 2- 3 chopped green chillies.

Now, add the mashed fish + 1/2 cup boiled mashed potato. Mix them well.

Add 1 tsp sugar

Add Salt to taste.

Add 1 tsp cumin powder

Add 1~1/2 tsp turmeric powder

Add 1 tsp garam masala.

Mix it well. Add 1/4 cup chopped coriander leaves. Cook for 6-7 minutes. Turn off the heat. Let the mixture cool down.

In a bowl, add 2 whole eggs + Pepper + salt + some water. Beat them properly. In another plate, take some breadcrumbs.

Now take a small ball of mixture and give any shape of your choice. Roll the patty in breadcrumbs, then dip it in egg wash & then again roll it in breadcrumbs to coat it well.

Repeat the process for the rest of the patties. Refrigerate the fish patties for 30 minutes.

Heat Mustard oil in a pan. Fry 4-5 fish patties at a time until brown on a low-medium flame.

Fish Chops are ready. Serve it with some onion and mustard sauce.

ENJOY!

HAPPY COOKING! :)

[bongrasoi]

SUGAR-FREE GAJAR KA HALWA

Happy new year friends :)

Today I have a special sweet dish recipe for you all. It's sugar-free Gajar ka halwa that you can enjoy with your family without any guilt whatsoever. I hope you enjoy and cook this recipe and let me know how it tastes. Follow Bong Rasoi on Instagram for more such easy recipes. https://instagram.com/bongrasoi

INGREDIENTS:

Carrot - 250 grams

Low-fat milk - 3/4 cup + 8 tbsp + 1 tbsp

Dates - 14- 15

Almonds - 10- 12

Cashews - 8- 10

Ghee - 2 tbsp

Kesar - 7- 8 strands

Elaichi/ Cardamom powder - 1/4 tsp

How to make SUGAR-FREE GAJAR KA HALWA

Soak 14-15 dates in warm water for 20 minutes. Then make a paste.

Dry roast chopped 10-12 almonds & 8-10 Cashews until brown.

Add 1 tbsp ghee in a warm pan.

Now, add 250gms grated carrot into the pan. Keep it on medium flame for around 15 minutes. Stir occasionally.

Add the dates paste and mix.

Now, add 3/4 cup low-fat milk.

Mix it well. Cover and cook for around 20- 25 minutes on a low flame.

I have added 8 tbsp low-fat milk again. Mix it. Cover & cook.

After a few minutes, add 7-8 strands of kesar dipped in 1 tbsp of low-fat milk.

Now, add 1/4 tsp of Elaichi/ cardamom powder & roasted dry nuts. Mix it well.

Finally, add 1 tbsp of ghee, mix it well.

Turn off the heat. Sugar-free Gajar ka halwa is ready.

[bongrasoi]

SHORSHE MAACH

Hello good people,

Shorshe Maach (shorshe - "Mustard", maach - "Fish") aka Bengali style fish in mustard curry is a signature Bengali dish usually made with freshwater fish such as rohu, katla and hilsha fish. There are many variations of the same dish and this is one such variant.

This is made with garlic, but there are also variants without garlic. You can make it with or without garlic as you deem fit.

Also, you can either use both yellow and black mustard seeds together or any one of them.

I am sharing the authentic fish recipe with you all. Do try and share your feedback.

Let's get started.

Ingredients:

For marination:

- Rohu fish (500 grams)

- Turmeric powder (1-1/2 TSP)

- Salt to taste

- 1 medium-sized lemon juice (or you can use 2 TSP vinegar)

- Mustard oil ~ 2 TSP

For mustard paste:

- Black mustard seeds ~ 3 TBSP

- Yellow mustard seeds ~ 1/2 TSP

- Green chilli ~ 1

- Water as needed

- Salt ~ 1/2 TSP

For cooking:

- Marinated fish

- Mustard oil ~ 3 TBSP

- Tomato ~ 1 (chopped)

- Green chillies ~ 2-3 (you can add more if you want)

- Chopped ginger- 1/2 TSP

- Chopped garlic - 1/2 TSP

- Chopped coriander leaves

- Turmeric powder ~ 1 - 1/3 TSP

- Mustard paste

- Kalonji/ mangrela/ black cumin/ nigella seeds ~ 3/4 TSP

- Sugar ~ 1/2 TSP

- Salt to taste

- Water as needed

For garnishing:

- chopped coriander leaves

- green chillies

- mustard oil ~ 2 TSP

How to make Bengali style fish curry:

- Clean the fish properly. Marinate the fish pieces with salt, turmeric powder, lemon juice and mustard oil and keep it aside.

- Soak the mustard seeds and green chilli in water for 10 minutes, and then make a paste. Add 1/2 TSP salt while grinding.

- Heat oil in a kadhai or deep-fry pan. Once the oil is hot, fry the fish pieces properly in medium heat, until they turn golden brown from both the sides.

- In the same oil, add kalonji and sugar. Allow it to crackle.

Then add chopped tomatoes and cook until it is mushy.

- First add chopped ginger and garlic, and sauté for 2-3 minutes. Then, add turmeric powder and sauté for a couple of minutes.

- Now, add the mustard paste. Sauté for 2-3 minutes. Add green chillies. (Also, pour some water in the mustard paste bowl and keep it aside for future use.)

- when the mustard paste starts to bubble, add the leftover mustard water. Sauté for 2-3 minutes.

- Add salt. Mix and sauté it for a minute.

- Now, add some coriander leaves. Mix it well.

- Now, add water as per the consistency you want.

- Let it boil.

- As the water begins to boil, add the fish pieces. Cook it for 5-8 minutes in a medium flame.

- Now, switch off the flame.

- Transfer the fish curry to a serving bowl. Pour 1-2 TSP mustard oil over it. Garnish with coriander leaves and green chillies.

- Bengali style fish in mustard curry aka shorshe maach is ready. :)

- Serve the fish curry with hot steamed rice.

Enjoy!

Stay safe! Stay healthy!

Stay home!

[bongrasoi]

WATERMELON JUICE & WATERMELON VANILLA SHAKE

Hello Good People,

Watermelon is everyones favourite summer fruit. Who doesn't love watermelon? Today, I have two new refreshing recipes for watermelon, that are not just easy to make but also tastes amazing. So enjoy these recipes and let me know how it comes out for you in comments.

WATERMELON JUICE

Ingredients:

- chopped watermelon

- sugar

- black salt

- black pepper powder

- ice cubes

How to make watermelon juice:-

- In a mixer grinder, blend all the ingredients together until smooth. - The watermelon juice is ready to serve.

WATERMELON SHAKE

Ingredients:

- chopped watermelon

- sugar

- vanilla ice-cream

- milk

how to make watermelon vanilla shake:-

- In a mixer grinder, blend all the ingredients together until smooth.

- The watermelon vanilla shake is ready to serve.

Enjoy! Stay safe! Stay healthy! Stay home! Please like, share, comment, and subscribe. :)

[bongrasoi]

EGGLESS MANGO CAKE

Hello lovely people,

I have come again with a tasty new recipe for a mango cake. It is the summer season and what better fruit than mango to make the cake. The speciality of this cake is that it is eggless, tastes heavenly, and comes out great without taking a long time. Hope you bake it and enjoy it with your family as I did. :)

Cake recipe by: apurva dey

Video shoot & editing: rituparna dey

Ingredients:

- 3 cups mango cubes ( I have used alphonso mango, you can use any sweet mango you want)

- 1/2 cup powdered sugar (I have used 1/2 cup sugar as we prefer less sugar intake, you can take 1 cup sugar as well)

- 1 cup melted butter

- 1/2 cup milk

- 3 cups whole wheat flour + maida (all purpose flour) (1.5 cup each)

- 1.5 tsp baking soda

- 3 tsp baking powder

- 1/2 tsp vanilla essence

- 3/4 cup condensed milk

For decoration:

- Some mango cubes

Let’s make mango cake:-

1. Sift the flour, baking soda, and baking powder. Combine well. Keep aside.

2. Combine the mango cubes and sugar in a mixer and blend till smooth.

3. Transfer the mango mixture into a large bowl.

4. Now, add the melted butter and vanilla essence into the bowl. Start whisking.

5. Again add condensed milk and flour into it. Now, whisk it properly. Whisk until it becomes smooth.

6. Now, grease the aluminium tin or any microwave-proof container with butter and dust it with some flour.

7. Pour the batter into the greased tin. Tap it slightly to even out the mixture.

8. Pre-heat the oven at 180 degrees celsius. Baking time is 40 minutes (approx).

The time to bake may vary according to the quantity.

Please check-in between if it is baked properly or not with the help of a fork

9. Mango cake is ready.

10. Decorate the cake with mango cubes.

The decoration is entirely optional, you can enjoy the cake as it is.

Happy baking!

[bongrasoi]

MANGO MILKSHAKE

I am sharing the recipe for Mango MilkShake.

It is an easy-to-make drink that you and your family can enjoy in this hot summer weather.

INGREDIENTS:

- Chopped Mango (Ripe Alphonso preferred)

- Milk

- Sugar

- Vanilla Ice-cream (You can use other if you like)

- Ice Cubes

For Garnishing:

- Hershey's Syrup

- Mango Chunks

- Pre- decorate the serving glass with Hershey's syrup and keep it in the refrigerator.

HOW TO MAKE:

- Add all the ingredients into the blender, (except the ingredients needed for garnishing) and blend until smooth.

-In the glass, add vanilla ice cream, the mango mixture, and top it up with some more ice cream and Hershey's syrup.

- Boom, your Mango Milkshake is ready to serve. Enjoy the drink with friends and family ENJOY! STAY SAFE! STAY HEALTHY! STAY HOME!

[bongrasoi]

How to make Rajma | Rajma Masala | Rajma Chawal | Spicy Rajma

Hello Foodies,

One of the most popular dish is the Rajma (kidney beans) which is served with chawal (rice) and dahi (optional), the best combo meal ever. If you love spicy vegetarian food, then here is the recipe for Rajma for all the foodies.

Preparation Time: 5 minutes | Soaking Time: Overnight

Cooking Time: 25 minutes

Yield: 2  servings

Keep reading

[bongrasoi]

How to make Rajma | Rajma Masala | Spicy Rajma | Rajma Chawal.

[bongrasoi]

How to make Baby corn Peas Fried Rice | How to make Fried Rice | Baby corn Peas Fried Rice

Hello Foodies,

A simple, delicious Indian style fried rice which is easy to cook and the ingredients are easily available in your kitchen. Fried rice can be made in a variety of ways. You can use your favorite veggies like beans, bell pepper, spring onions, carrots, mushroom, and cabbage too. You can use chicken, eggs, and many more..the list goes on and on. Here we have used Baby-corn and Peas. It can be served with Raita, Curd, Pickle, Tomato chutney with garlic & onion, any Vegetable curry, or any Non-vegetarian curries.

Soaking Time: 30 minutes

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Yield: 4 servings

Keep reading

[bongrasoi]

How to make Baby corn Peas Fried Rice | How to make Fried Rice | Baby corn Peas Fried Rice recipe.

[foodandwine]

© Lucy Schaeffer

Over-the-Top Dessert: It seems as though every restaurant in America offers a version of this amazing cake created by master chef Jean-Georges Vongerichten. But his supremely rich and chocolaty original is in a class by itself.

Recipe: Molten Chocolate Cakes

[gastronomista]

A Pineapple Mango Daiquiri for your Winter Blues, transport yourself to @ThompsonMiamiBeach! http://blog.thompsonhotels.com/2016/02/transport-to-the-tropics-with-our-pineapple-mango-daiquiri/🍍🍹🌊 #Repost @thompsonhotels with @repostapp ・・・ Transport to the tropics with this Pineapple Mango Daiquiri created by @xxgastronomista inspired by @thompsonmiamibeach for @thompsonhotels - learn to make one #onUpperStories! (Link in bio) 🍍🌴🌻 (at Thompson Hotel Miami Beach)