Kochur Loti with Chingri

Kachur loti, known as Taro Stolon, is the most popular recipe for Bengalis specially Bangal who belongs to East Bengal (now Bangladesh). I know it's difficult to find outside of west Bengal but in WB it is not also easy to find a regular basis in the Market. But you can also buy the frozen one from any supermarket or you can storage this after purchasing from a regular market. 

We can cook this "Kachur loti" in different ways like with 

1. Coconut and mustard seed

2. Prawn and/or mustard seed

I have learned this recipe from my Grandmother (Mother's Mother). 

This recipe is easy to prepare and not take much time.

Here are the details of Kochur Loti with Chingri - 

INGREDIENTS:

Kochur Loti/Taro Stolon - 1 bundle means 500 gm

Prawns - small size 200 gm (1/2 cup)

Onion - 2 medium sizes, chopped finely

Mustard Oil - 2 to 3 tablespoon

Cumin powder - 1 tablespoon

Coriander powder - One and a half tablespoons

Garlic - 5 to 6 cloves, chopped finely

Red Chili powder - 1/4 tablespoon

Green Chillies - 3 to 4 slit

Kalonji/Black Zeera - 1/4 tablespoon

Mustard Seeds - 2 tablespoon

Turmeric powder - to taste

Salt - to taste

Sugar - to taste

Cooking Procedure:

Step – 1: Take a knife or boti knife and separate the skin of Kachur loti. Then Cut the loti into 2” long pieces. Thereafter boil the loti pieces for 5 minutes in salted water. After that drain water and keep aside.

Step – 2:  De-vein and wash prawns and marinate them with salt and turmeric

Step - 3: Make a paste of mustard seeds with green chilly (1-2).

Step - 4: Heat mustard oil in a pan and fry the prawns until it looks light brown. Keep them separate.

Step - 5: In the remaining oil, add kala jeera and slit green chilli and chopped garlic cloves. Then add sliced onion and sauté for 2-3 minutes till golden brown.         

Step - 6: Add kochur loti and fry for 5-8 minutes ON MEDIUM HEAT. After that add mustard paste, sugar, turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix them well and cook for another 10 minutes on medium heat without adding any water.

Step - 7: When the water is dry, and the loti starts to leave oil from sides, then add fried prawns and mix well. Cover the lid with a few more green chilies slices on the top and switch off the flame.

Step - 8: Your dish is ready to serve with Rice.

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How To Make Khaman Dhokla Recipe at Home?

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat.

Ingredients for Dhokla

2 cups – Chickpea flower/Besan

1 cup – Yoghurt

1 1/2 tsp – Salt

1 tsp – Sugar (optional)

1 tbsp – Coriander (chopped)

1 – Green Chilli (chopped)

1 tsp – Baking soda

1/2 tsp – Oil for greasing

For tempering

1 1/2 tsp – Oil

1 tsp – Mustard seeds

1/4 tsp – Hing / Asafoetida

1 tbsp – Coriander (chopped)

1 tbsp – Coconut (grated)

Method

* In a bowl, add besan and yoghurt and mix well.

* Add water as required until the batter is smooth. Mix well, cover the bowl and keep it aside for 4-5 hours for fermentation.

* After the batter has fermented, add salt, sugar, coriander, green chilli and mix well. If the batter is too thick, water can be added to bring to a smooth consistency.

* Grease a 6 inch square tin with oil and keep aside. Also boil water in a steamer.

* Add the baking soda to the batter, mix gently.

* Pour the batter into the tin and transfer the tin to the steamer. Steam on medium flame for 20 minutes.

* Test the dhokla with a toothpick — if it comes out clean, it is done.

* Cool to room temperature.

* Cut the dhokla, ensuring you cut from the sides of the tin, and place on a plate.

* For the dhokla tempering, add oil in a tadka pan and add mustard seeds once the oil is hot.

* Once they pop, add asafoetida and switch off the flame.

* Pour the tadka on top of the dhokla.

* Garnish with coriander, coconut and cut into squares and serve.

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রেসিপি :- দই পুডিং

 

উপকরণ:

ডিম ২টি,
গুড়া দুধ ১ কাপ,
মিস্টি দই ১ কাপ, 
চিনি ২টেবিল চামচ, 
পানি ১/৪ কাপ।

প্রস্তুত প্রণালী: 

- প্রথমে পুডিং পাত্রে ঘি ব্রাশ করে নিন।
- এরপর সবগুলো উপকরণ একসঙ্গে ব্লেন্ড করে নিয়ে পাত্রে ঢেলে প্রেসার কুকারে দিন ।
- ১-২ টি সিটি ওঠা পর্যন্ত অপেক্ষা করুন।
- এবার প্রেসার কুকারের ঢাকনা খুলে ১০ মিনিট মৃদু আচে চুলায় রাখুন।

ঠাণ্ডা হলে একটি পাত্রে পুডিং রেখে ওপরে পছন্দমতো ফল দিয়ে সাজিয়ে পরিবেশন করুন।

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Cultural Varieties of Indian Food

India is a country where each state has its own culture and special foods. Although Indian food can be segregated according to regions like North, South, East, West but the vastness of Indian recipes will still be overwhelming. In north India, especially in Punjab and the city of Nawabs, Lucknow, chicken is a chief component. However, being a non-Indian you might wonder why the 'Chicken butter masala' or the 'Goan fish curry' that you cooked did not taste the same as your Indian friend made it when you visited them. One of the secrets to make authentic Indian dishes is to add the right amount of spices, particularly for non-vegetarian dishes. 

Lets begin with north Indian cuisines. North India is known to have extreme climates and has abundant supply of vegetables and fruits. so the cuisine consists of a lot of different rotis, parathas and dals and curd. Pickles and chutney are also very popular in this area. 

Southern India has a hot and humid climate and with many of the regions being coastal, there is plenty of rainfall during monsoons. Rice is the staple food in this region with bread and rothis being supplementary. Rasam and Sambhar are the two most popular soups that are mixed in rice and they form the integral part of any meal in South India.

Eastern Indian consumes a lot of rice and rice based dishes and curries. Being close to or beside various water bodies, fish constitutes a big part of eastern Indian cuisine. A typical dessert would be a choice of sweet meats which originated in Bengal. Things like Rasagulla (cheese balls dipped in syrup), Sandesh (Coconut and sugar balls) and Gulab Jamuns (cream, sugar, flour and saffron).

Want to know more about the Indian Food and to sample the same at home one can pick recipes from this website, enjoy the cooking and relish the various scrumptious dishes.

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