Parshe Pposto,Dimer bhapa,Bengali Thali and other delicacies for SWC-wEST bENGAL

Finally 90 percent of packing done,.now when i see packed bags,cartons,and empty rooms i feel so nostalgic,in another 15 days we will be leaving for Delhi,i am happy but sad too,excited but nervous too,..lookin forward for the change in my life as would be able to work there finally but i gonna miss my days in Singapore too,..when i reached here in 2006 after getting married,i was fresh graduate from dental college,who had no idea of cooking.

March 2008-i stumbled on Laksmis blog taste of mysore through orkut,she had announced SWC kashmir,then i didnt had any idea what food events are,.i clicked on the link and got some idea,..and thus Asan Khana was born,till then i didnt had any friends in Singapore,..but now after seven months i have so many friends because of blogging.

This post is specially dedicated to my Singapore blogger frens,..frens gonna miss u all lotz,..it was fun to meet and chat and know each other more,..gonna miss the foodies meet a lot,..:-(

Coming back to todays post,last month i tried lots of bengali recipe,source of recipe of parshe posto,chinir narkel naru,dimer bhapa,arhar dal malai,bhapa doi,kismisher chutney,allo bhaja,begun posto from here .

pomfret in mustard sauce from here

 i will post recipe of singapore style fish head curry in another post.

first MEAL is of

Parshe posto

which is fish cooked with posta seeds,when i saw this recipe ,i knew i had to try this,.yummy fish curry goes well with rice.

Dimer Bhapa

patience is needed for this recipe,for me steaming egg took lotz of time ,but together with parshe posto and plain rice meal was really delicious,..do try for a change,

Chinir Narkel Naru

hubby prepared this sweet,and he was really happy with the taste,it was difficult to manipulate the mix,mabe cause the mix was too soft but taste wise it was awesome.

Second one is Bengali Vegetarian thali

-which has plain rice with  Arhar dal malai,bhapa doi

,kishmiser chutney,begun posto

and allo bhaja

Third meal is

of Singapore style fish head curry

,bengali style pomfret in mustard sauce with plain rice.

previous entries for the event are Kesariya ,Cranberry ,Strawberry and Badami Sandesh.

,Moghlai parantha ,Ghee Bath ,Cholar DAL ,Bengali thali which has green mango curry,tomato and green mango chutney,allo posto and misti pulao.

Chingri Macher Malai Curry with plain nan,Narkol Bhat and Shorshe batata mach

This whole post minus Singapore style fish head curry goes to Lakshmi who is hosting SWC-West Bengal event.

Festive Food Event -Onam Festival Roundup

Onam-harvesting festival, after troiling for months, it’s the reaping time for the farmers. All our ancestors had a time to celebrate would have been like the aka pay-day though after few months.

The beautiful Pooklam by Shreya

 marks the joyous expression of Onam Festival.

Onam sadya the tradition of grandeous meal, maintains deep roots in every Indian. Still every family has its own way of making it, inspiring the food bloggers to share their feelings and tradition.

Things have changed over generations but we continue the celebrations. A time to maintain our traditions ,tribute to motherland and our ancestors as well.

All of us had different way of celebrating the festival this year the entries here are just a representation of the festivity though with individuality .After celebrating rakshabandhan at PritisIndian khana and Krishna ashtami and Ganesha chaturthi at Purvas daawat i present before you all delicacies prepared for the Harvesting Festival ONAM

Thanks a lot freinds  for sending such nice and yummy delicacies,thanks a ton PRITI and Purva for giving me the opportunity to celebrate Onam Festival.

JAYASHREE OF LUVGOODFOOD SENT AUTHENTIC PAZHAM NURUKKU

An integral part of a traditional Onam Sadya, this dish has now also become a part of most festivals celebrated in the Thrissur district of Kerala. , according to her no sadya (feast) is complete without some pazhamurukku.

Jayshree has also shared pic of her ona sadya meal

which has from top left puli inji,kalan,thair pachdi,vendakka mezhukkupuratti (okra stir fry ),aviyal,sarkkara upperi,chips,papaddam,rice,muringakka sambhar and chakka pradhaman.

EASYCRAFT of SIMPLEINDIANFOOD Sent yummy PALADA

Prepared from rice ada this sweetdish is something new for me.

and Carrot Beans Thoran and Avial which are important part of Onam sadya

Priya of Easyandtastyrecipes has sent yummy delicacies for Onam celebration ,and everything is new for me,..blogger from paris ,her blog has easy and tasty recipes.

starter-Jackfruitseed Paruppu Vadai

 side dish-Simple Potato Roast,Sprouted Horsegram Sambhar,Moongdal Rasam

sweet dish-Wheat Ashoka Halwa,Semiya Coconutmilk Kesari,Oats Halwa and Mixed Dal Paayasam.

Lubna of kitchen flavour who is busy with joy from fasting to feasting in her blog has taken out time for Onam festival and sent

crispy banana chips arent they looking yummy.

Sukanya of sukanya musings has sent delicious looking pal payasam

and also shared how it is served during festivals and marraige ceremonies,she has shared both traditional and quick method to prepare yummy Pal payasam.

Beautiful Pookolam is sent by Uma Maheshwari non blogger from Malaysia.

Arundati of escapades has cooked delicious looking avial for thiruvonam

her recipe is iyer palakkad way of cooking avial shared by her mothe rin law.

Suma of sumascuisine celebrated ONAM with friends together by having potluck party for the sadya,

her share was yummy pineapple pachdi and delicious looking sambhar,

she has also shared pookolam pic .

Sireesha of momrecipes has sent sweet payasam

made of broken wheat ,coconut and jaggery,different one for me.

Vandana of cooking up something nice has joined in

Onam festival celebration with one of her favourite dish Avial.

Aparna of my diverse kitchen has shared one

of the regularly prepared dish in her kitchen Olan prepared from ash gourd and pumpkin.

Dershana of the footloose chef prepared dishes for ona sadya  with help from her hubby,along with Ona sadya pic

she has shared recipes of Avial which is lovely medley of all kind of vegetables in an aromatic masala of cumin,coconut and shallots

,Inji curry which is sweet,hot and tangy ginger based curry,Kottu kari which is delightful mixture of raw banana,yam and brown chickpeas and goes well with steamed rice,for Olan Dershana shares her mother in laws recipe,in the Kalan post Dershana shares the traditional way to prepare Kalan and she also tells the difference between Kalan and Pulliseri,she has shared the recipe of Kalan using ripe bananas or Nenthranpazham,next comes Vendakka khichdi which resembles raita as Dershana says is new for me and last recipe from her blog for the Onam festival is of Ada Pradhaman which is known as king of payasam in Kerala.

Lakshmi of cooking station has shared recipe of Plantain thoran for the Onam festival

which is easy to prepare and apt accompaniment for hot steaming rice.

Vani of illatharasi has shared Avial recipe for the Onam festival

and also sent  lovely Pookolam pics done with orchid,marigold flowers and lighted diyas.

Purva of purvas daawat sadya for Onam festival 

is delicious looking rava idli with hot sambhar .

Shama of easy 2 cook recipes has sent

delicious looking dal payasam for the Onam festival.

Sowmya of creative saga shares the recipe of Avial

and also shares some memories in her post with which i guess all food bloggers can relate,..;-)

Rekha of plaintain leaf has sent yummy looking Pal payasam for the Onam festival

,she has used nallukuthari rice for the payasam ,she also shares her memories of Guruvayur Krishna  temple.

Priti of Indian khana shares easy recipe of

broken wheat halwa for the Onam festival.

Lakshmi of kitchen chronicles shares the recipe of

Kavuni arisi payasam prepared from black rice for the Onam festival.

Shreya of moms cooking is back from her blog break with Onam celebration in her post, she shares pic of Ona sadya

which looks so yummy and also recipe of kottu curry

for the Onam festival.

Purnima of fantasy cooking has joined in Onam celebration

with colourful Pookolam and Onam sadya pic.

Sunshinemom of tongue ticklers has prepared special dish for Onam festival

Paruppu Pradaman which is sweet porridge prepared from coconut milk and split moong bean.

Uma maheswarinon blogger from Malaysia has sent Olan, Eriseery,Pineapple pachdi,Cucumber pachdi and Beans thoran

Olan

Ingredients

1 small cup kidney beans

1 small White Pumpkin

1/4 piece of Sweet Pumpkin

4-5 Green Chillies

small packet of Cocunut milk / or u can extact from the coconut if u want

curry leaves

1tps of Cocunut oil

Salt to taste

Preparation

1. Soak the Kidney beans for 1hr and then cook in the cooker for 4 or 5 whistle keep it aside

2. Cut the white and Sweet Pumpkin in rectangle shape and very think slice

3. slit the Green Chilles

4. Boil the pumpkin and the chilles with just 1/2 cup water and salt to taste

5. Once the pumpkin is cooked add the kidney beans to it bring to a boil , add curry leaves also

6. put off the stove keep it covered

7. take the coconut milk around 1cup or as required add to the above mixture dont boil it

8. Before u Serve pls add 1tsp of Cocunut oil

Olan is done

Eliserry

Ingredients

1 small cup kidney beans/ or kadalla

1 small sweet pumpkin

1 full cup coconut grated

3-4 Red dry chilli

1/2 tps jeera

a pinch of Turmeric

salt to taste

curry leaves

2 tsp of cocunut oil

mustard

Preparation of Cocunut mixture

grind 1/2 cup of cocunut, Dry Red chillies, jeera to a fine paste

Soak the Kidney beans for 1hr and then cook in the cooker for 4 or 5 whistle keep it aside

cut Pumpkin in a small square pieces( or any shape), boil the pumpkin with just 1/2 cup of water, add water as required to cook, with a pinch of turmeric and salt as per taste,

once boiled add the above mixture of cocunut to the pumpkin and even add the boiled kindey beans(or Kadalla). put off the stove keep aside

put 2 tsp of Coconut oil in a kadai, add mustard , then add curry leaves and 1/2 cup of coconut, fry for sometime till the coconut turns brownish,

u will get a nice smell of the coconut ( tip - the oil which u added in the beginning will start to come out from the coconut -then it is done)

Add the fried coconut to the mixture and mix wel -

Eliserry is done

Pine Apple Pachadi

Ingredients

1 pine apple cut into small pieces

1/2 cup coconut

3 Green Chillies

1/4 tsp mustard

curry leaves

salt to taste

Preparation of coconut mixture

grind 1/2 cup of cocunut, green chillies and mustard to a fine paste

boil the pine apple with salt, once the pine apple is boiled, add the above coconut mixture to the pine apple mix well and put off the stove, and add the curry leaves,

take 1tsp of oil(coconut oil) add mustard once the mustard is spalttered add that to the Pine apple pachadi

Pine apple Pachadi is done

Cucumber Pachadi

Ingredients

1 cucumber cut into small pieces of u can scrap it

1/4 cup coconut

1/4 tsp mustard

2 green chilles

salt to take

Prearation of Coconut Mixture

grind 1/2 cup of cocunut, green chillies and mustard to a fine paste

Add the cocunut mixture to the cucumber mix well

Thadaka

1tsp oil, add 1/4 tsp mustard, add 1/4 urdu dal , 3-4 dry red chillies

Add the thadaka to the above mixture of cucumber

Add salt before u serve

Cucumber Pachadi is done

Beans - Toran

Ingredients

Beans as required

salt to taste

3-4 dry red chilles

1/4 cup of less than that coconut

1/4 tsp mustard

Preparation

Take oil in a kadai, add mustared, red chilles, fry and then add beans to it, add required amount of water for beans to boil, add salt as required

once the water is evopoarted and beans is cooked put off the stove and add grated coconut to the beans

Beans -Toran is Done

my entry for the event plain rice with sothi,plain rice with tomato rasam,potato podimas,injithair and dryfruit kesari.

with this beautiful Pookolam

by Shreya i invite you all to Lakshmis blog taste of mysore for the next Festive Food Event

Navratri .

Thanks again friends for participating in the event and making it huge success,without your yummy entries it wouldnt have been poosible,thanks Uma for the beautiful Pookolam and yummy entries,..and special thanks to Priti and Purva for giving me the opportunity to host the event.