Cook with Aditi: January 2019

Friday 25 January 2019

INGREDIENTS:

Raw tomato	2 big size
Jaggery	2 cubes
Dates	5
Cashew nuts	8
Bay leave	1
Panch phoran(fennel, black mustard, kalonji, methi and jeera seeds)	1 tea spoon
Turmeric powder	1/3 tea spoon
Salt	To taste
Refined oil	For frying

PROCESS TO PREPARE:

Wash the raw tomatoes, dates, cashew nuts and finely chopped them. Arrange all the ingredients on a plate.
Take a deep frying pan / Kadai, add 3 tea spoon of refined oil. Heat the refined oil, add a bay leave and temper the panch phoran.
Add the chopped tomatoes in it and fry for 2 minutes.
After 2 minutes add chopped dates and again fry for 2 minutes.
Now add turmeric powder and salt as per taste. Cook till the tomato becomes soft.
Add chopped cashew nuts and mix it well.
Add jaggery cubes in it (crush the jaggery cubes before adding it)and cook it in low flame.
As the jaggery starts melting, the tomato mixture consistency thicknes and blend nicely with the jaggery and spices.
Your bengali style tomato chutney is ready to serve.

INGREDIENTS:

‏All purpose flour	2 cups
Egg	2
Cashew nuts and raisins (optional)	50 gm (chopped)
Sugar	1cup
Refined oil	1 small cup
Milk	1/2 cup
Baking Powder	1 and half tea spoon
Vanilla essence	1 tea spoon

PROCESS TO PREPARE:

Take a deep shaped bowl. Add two eggs in it.
Now take one cup of sugar and add in it.
Now take a whisker and whisk it until both the ingredients blend properly as well as it becomes light and fluffy.
Take 2 cups of all purpose flour, 1 and half tea spoon of baking powder and mix them properly so that baking powder mixes evenly with the flour.
Add this mixture into the egg mixture and start whisking it.
Add 1small cup of refined oil in it and mix it well. Now you will find that the mixture becomes tight so add milk in it according to the requirement.
Mix till the batter becomes soft, fluffy and bubbles are appeared.
Lastly add vanilla essence and chopped cashew nuts + raisins(optional) and blend well.
Take a baking tin, grease it and sparkle some flour in it(it will prevent sticking of the cake).
Now pour the batter into the baking tin.
Bake it for 35-40 minutes in a microwave at 180 degrees.
After 35 minutes check the cake by inserting a toothpick. If it comes out clean, your cake is ready to serve otherwise cook it for another 2-3 minutes.

INGREDIENTS :

PROCESS TO PREPARE:

Wash the dal and rice thoroughly in water then soak them in water for 2-3 hours in separate bowls.(note: Always the ratio of dal and rice will be 2:1)
After 2-3 hours grind them separately into smooth paste and then mix them together.
For stuffing take 1cup of grated coconut, jaggery, cashew nut and cardamom.
Now take a deep frying pan, add grated coconut and jaggery and cook them in slow flame.
Jaggery will take time to melt so keep on moving the spatula so that coconut will not burn (don't add water).
When the mixture is started drying, add crushed cashew nuts and cardamom in it.
Mix it properly and cook it to one more minute.
Now your stuffing is ready. So switch off the gas and keep it in a bowl.
For sugar syrup take a pan add 1 1/2cup of sugar and 2 cups of water and boil it till you get a slightly thick consistency. Keep it aside.
For Patishapta take a nonstick tawa preheat it, sprinkle little bit of oil.
Take 1 table spoon of batter and spread it over tawa thinly, do it quickly before the batter sets.
Place the stuffing at the center of the Patishapta lengthwise.
Fold it from the both side and wait till it turns light brown.
Flip the Patishapta and wait till it turns light brown.
Now take it out from tawa, place it on a plate and spread sugar syrup from the top.
Soft and yummy Patishapta pitha is ready to serve.