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Cuisine
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Kolkatans
are better known for their taste and choice for recipe. Although
Bengali dishes are very popular, yet preparations of various
countries and places in India have grown popular with the cosmopolitan
characteristics of the city. In this cuisine section, we are
trying to figure out some very special and delicious menu that
could be easily prepared at home. The recipe has been brought
in here from different sources and we thank them for their cooperation
in enlighten us with the special dishes.
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Echorer
Kopta
The
Green Jackfruit known in Bengali as Echor, is
a very popular vegetable full of calorie, protin,
Vitamins and minerals. Kopta is a very delicious
and famous preparation made out of Echor. Although
peeling Echor is a bit problemsome, yet if one
does so, a delicious traditional bengali preparation
can be made out of it.
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Ingredient
- Echor
(Green jackfruit 1000 grams)
- Chhana
400 grams
- Kismiss
25 grams
- Ginger
Paste 100 grams
- Cholaar
Daal 200 grams
- Garam
Masala (Elachi and labanga) 5 grams
- Red
Chille powder 1 teaspoonful
- Haldi
2 teaspoonful
- Sugar
1 teaspoonful
- Mustard
Oil 100 grams
- Tetul
or Amchoor 20 grams
- Salt
3 teaspoonful
- Geera
Powder 2 teaspoonful
- Tejpata
5 pieces
- Peanut
paste 2 tablespoonful
- Ghee
25 grams
- White
Oil 25 grams
- Curd
(sour) 50 grams
Preparation
The
preparation is very simple.
- Soak
Daal in water for few hours before the preparation
- Make
paste out of it
- Cut
the Echor into 3 cm x 2 cm pieces
- Boil
the pieces in water for 10 minutes
- Make
paste out of it
- Mix
Echor paste, Daal Paste and the Chhana.
- Add
2 teaspoonful salt to the paste
- Put
white oil in a pan
- Put
the pan in oven and heat the oil
- Put
the entire paste in the hot oil
- Put
Haldi & Red chilly powder, Amchur or imli in the
pan.
- Stir
the mix properly till the colour of the paste turn
brown
- Put
the paste in a separate bowl
- Make
small balls out of the paste
- Put
Two pieces of kismis into each of the balls
- Put
the pan on the oven
- Pour
mustard oil in the pan.
- Put
Tejapata and little phoron in it
- Put
Peanut paste, curd, rest of the salt and garam masala
- Fry
for 2 minutes
- Pour
4 cups of water in the pan
- Let
the water mix boil for 2 minutes
- Put
the Balls into this water mix
- Let
the Balls be boiled for 5 minutes in light warm heat
- Put
ghee into it
- Remove
the pan from the oven
The
preparation is ready to serve with hot white rice.
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-
Jayasree Chakraborty
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Feedback:
For query on any recipe, please contact at feedback@kolkatainformation.com
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