Onekdin por post korchi! Kolkatae ja gorom poreche...r temon-e load shedding hochche roj roj. Tomader shobaikar blogs theke notun ranna shikhe besh mawja laagche, but summer e kitchen ta ami avoid korte chai :D tai ekhon bishesh kichui ranna korchina, sudhu, salads, curd rice r Murir opor-ei din katachchi :D
R ichcheo ache ektu sabdhaan e kheye jodi ojon ta komano jae :D

Blog ta k'din holo besh fanka fanka lagche...tai bhablam ektu bhorie di, tar shathe tomader shonge ekta simple recipe share kore feli :)
Recipe ta holo Plastic Chutney! Eta ami onno kothao khaini, janina tomader kemon laagbe! Barite hoye specially Pujor shomae...Luchi Tarkarir khaowar pawr Plastic Chutney kheyte darooooon laage, bisheshoto kolapatae serve kora holey!! Ekdom thanda thanda kweel kweel!!
Plastic Chutney ke keno ‘Plastic’ bola hoe ebar boli! Eta raw Papaya/Paype diye toiri hoe r Paype ta khub paatla paatla kore kata hoe…jaate besh ekta transparent look ashe. Thik transparent plastic –er moto. Janina tomra maanbe ki naa, kintu erokom bhabei bojhano hoechilo amae…jokhon ami Jethimake jiggesh korechilam. Khub shadharon khabar gulor odbhoot naam ber kore amader koutuhawl barato.
Ebar bole feli ki ki laagbe..

Ingredients:
One small sized Raw Papaya.
½ Nimbu/Lemon.
100/200 gms sugar.

Recipe:

• Cut the green Papaya lenghtwise into 4- 6 parts. Take each part and make very thin slices.
• Boil the Papaya slices and discard the water.
• Make a sugar solution with 100/200 gms (approx) of sugar. The syrup should NOT be of very thick consistency.
• Add the boiled Papaya slices into the boiling sugar syrup. Keep it for 2 mins until it becomes soft.
• Remove it from the oven and let it cool.
• Add lemon juice (1/2 a lemon approx) and mix well.
• Take care while mixing it, try not to break the slices.

Your Job Done !! Transparent Plastic Chutney is ready!! Refridgerate it and have it with Luchi/Paranthas!

Tell me how it tastes!!

Now post the picture on your Blog and leave me a message! Would lllove to see!

Mango Pickle/Teylenga as we call it is one of the favourite Pickles of LahaBari ! My Didi (GrandMom) used to make it, my Jhetimas still do it. Those summer vacations were a dream with almost no studies…spent seeing them making varieties of pickles, bori…all kept for sun drying at the terrace. The view from small window of the puja room was a visual treat…as we waited longingly and drooling over the idea of savouring the pickles…how many days to go?…when would Didi finally give it with Sunday breakfast of hot paurotas !!!

This summer I have decided to try preparing a Big Jar of Teylenga so that I could relish it with utmost pleasure for the whole year. So I asked Ma to give this recipe of authentic Teylenga and let me share with my friends.
I welcome you all to have a peek at the recipe and try making it. It tastes awesome with plain/stuffed paranthas.

Soak Black Chickpeas/Chola overnite.
Drain the water and let it dry for an hour.
Raw mangoes cut into cubes and discard the seed.
Take a glass bowl and add
. Mustard powder
. Red Chilli powder (grind/pound Whole Red Dry Chillis)
. Turmeric powder
. Salt
. Minced Ginger
. Minced Garlic
. The Chickpeas/Chola
. Mustard oil to make a paste with all the above ingredients
. The mangoes to the paste and mix well for 5 mins
. More Mustard Oil to it and mix well for another 5 mins
. Put the whole stuff in a glass jar and let it Sun Dry for 10-15 days.
Your ‘Teylenga’ is READY !!!

Keep sun drying the pickle every day.

Now take two shots of the pickle, one before sun drying and the other after you sun dry it and post on your blog.