Traditional Sweet Bengali Chutney

Mishti Chutney or Sweet Chutney is an authentic Bengali dish. Usually we have it after finishing the main course and before consuming dessert; but there is no hard and fast rule for this. The recipe is very simple and requires easily available ingredients. I have used raw mango because this is summer time and Tomatoes which are easily available everywhere throughout the year. If you don’t get mangoes, you can make this with tomato only. Let’s get started.

Ingredients:
1. Tomato (3 medium size, cut into cubes)
2. Raw mango (1 cut into slices)
3. Dates (5-6 cut into small pieces)
4. Raisin & cashew nuts
5. Jaggery (2 tablespoon)
6. Green chili (2 sliced)
7. Mustard seeds (1/2 teaspoon)
8. Cumin seeds (1/2 teaspoon)
9. Fennel seeds (1/2 teaspoon)
10. Pinch of salt.
11. Mustard oil or any other oil (1 teaspoon)

Method:
1. In a heated pan, add a tsp of oil.
2. When the oil heats up, add the mustard, cumin and fennel seeds. Let the spices splutter.
3. Add the mangoes and tomatoes; sprinkle a bit of salt. Mix everything well so that the pulps absorbed the flavor of the spices.
4. Add a cup of water, mix everything well.
5. Add the jaggery and let it melt.
6. Add the dates, dry fruits and green chilies. Give it a good mix.
7. Add one cup of water and put the lid on. Keep the flame in low and let it cook for 7-8 mint. (Adjust the water as per the thickness you prefer)
8. Turn off the flame and let it cool down.

Enjoy.

Mo

Coconut Balls in Bengali style or Narkel Naru

If you want laddus in a jiffy, Narkel Naru or Coconut Laddu is for you. It’s super easy to cook; requires only a couple of ingredients and it is a hot favorite with kids. This Bengali sweet-dish is prepared during many of the Bengali’s festivals like Durga Puja, Laxmi Puja and Swaraswati Puja. Like many Bengali’s this is the very first sweet-dish I learnt to prepare. It’s a simple recipe and will take not more than 10 mints to prepare.

Ingredients:
1.Grated coconut (200g)
2.Palm Sugar (50g)
3.Water

Method:
Heat a heavy bottom pan or non stick pan in high flame. Add the palm sugar and let it melt. Add a little bit of water if the palm sugar sicks to the pan. Keep on stirring till all the palm sugar turns into a saucy liquid. Add the grated coconuts and keep stirring the mixture till the coconut is mixed with the sauce properly. Within 2-3 minutes, the mixture will become brownish in color and start leaving oil. It will become a lot less stickier. This is the time when you turn off the flame. Keep it aside for a 2-3 minutes to cool. Don’t leave the mixture to cool off for more than 5 minutes; otherwise it may become solid.

Make small round shaped balls with the mixture. Although it seems pretty simple to hear, but the first few balls will be difficult to make since your palms will not be accustomed with the heat coming out of the mixture. But after one or two balls, it won’t hurt anymore.

Enjoy.

Mo

Vermicelli kheer with palm sugar

Makar Sankranti is almost here. With festivities going on all over India, it is perfect time to cook something sweet. Bengali’s celebrate Poush Sankranti during this period. Bengal is known for her Rosogolla and Mishti Doi. But on Poush Sankranti, both of them take back seat and make way for Dudh Puli, Nolen Gurer Sandesh and every damn desert with jaggery in it. Respecting the same trend, I will prepare a very simple desert… of course with jaggery. Traditionally, this is supposed to be made with Nolen Gur; but since it is impossible to find it anywhere in Thailand; I will make this with Thai Palm Sugar.

Ingredients:
1. Vermicelli (50g)
2. Milk (500ml)
2. Palm sugar
3. Ghee or clarified butter (one teaspoon)
4. Cashew nuts (10-12 pieces)
5. Almond flakes (Optional)
6. Saffron (Optional)

Method:
Heat clarified butter in a pan and roast vermicelli until light golden brown. Keep it aside.

Bring the milk to boil and add palm sugar to it. Keep stirring the milk so that the palm sugar gets melted and mixed with the milk. Simmer the milk for 2-3 minutes. Add the vermicelli. Cook on a low flame until the vermicelli strands becomes soft. Add the broken cashew nuts. You can add raisins, broken almonds or any other dry fruit of your choice.

Top it up some almond flakes and sprinkle a pinch of saffron. Your jaggery powered Vermicelli Kheer is ready.

Enjoy.

Mo