Review on Bong Mom’s Cook Book & Chhanar Dalna By Sandeepa Mukherjee Dutta

Hi Friends…

Few days before, I
got a copy of “Bong Mom’s Cook Book” written by Sandeepa Mukherjee Dutta through Indiblogger. I want to thank
Indiblogger who gave me chance to share my thoughts on these lovely and joyful
stories from a Bengali mother’s Kitchen. As I’m new comer in food world it’s a
small trial from my side to share few words about this beautiful book in my
blog “Simply Tadka”. 

Source: Bong Mom’s Cook Book


Sandeepa Mukherjee
Dutta is a bong mom, who has a very popular food blog Bong Mom’s Cookbook (www.bongcookboook.com). She has been providing awesome recipes to
readers for over six years. By profession, she is engineer, working full time
and lives with her family in New Jersey, USA. This is her first book based on
Bengali food and theme and title both based on her blog. She gets the chance to
publish her book with HarperCollins
publications
.

Sandeep Mukherjee
have a successful food blog, Bong Mom’s Cook Book which gives more emphasis on
Bengali cuisines and through which we get lots of core ingredients and
techniques about Bengali food and culture both in one platform. 


She is really a big
inspiration for everyone who manages professional career plus home duties with
two lovely daughters. She started food blog in 2006 and now has launched first
cook book with Bengali kitchen stories… She is a really innovative writer who
does not just frame collection of good recipes with pictures and procedure but
makes cooking so interesting and joyful through lovely stories. Through this
book, I get lots of information about Bengali culture and taste… I love all
flavor of Bengali spices specially Paanch
Poran
spice which is made with combination of five different spices. 

I love her way of
narrating the cooking as a lovely story tale. Some contents included which I
like most are “By God! Bongs Also Eat
Veggies!
” here she has covered some vegetarian dishes as well and for the
veggie in which include Shorshe Dharosh,
Begun Bhaja, Aloor Dom, Dhokar Dalna
and more. 

Second punching line
is “Fishy Fishy Bong Bong” which
really highlighted line in whole book. As we know, Bengalis are really big food
lovers and they love fish in food as non-veg stuff so in this section you can
get lots of flavorful fishy which really tasted and tried by Sandeepa. 

As I am personally
a fond lover of Bengali sweets and desserts, I have already attempted lots of
sweet in my kitchen. So it’s my favourite columns “Love in the Time of Dessert” where I get recipe of Malpuas, Patishapta, Coconut Laddoo and Payesh

She is a really
successful blogger now with big 6 year experience which she used in framing
this wonderful cook book and get milestone in food world to become author from
a blogger. So once again, I want to wish her a hearty congratulation and wish
her for bright future as successful author.

This time I tried Chhanar Dalna from
Sandeepa’s book, it’s a really delicious in taste and easy to prepare for
dinner or lunch. It’s a different recipe among the other paneer with creamy
rich and thick consistency gravy. Chhanar dalna is paneer curry which serve
in potato and tomato based spicy gravy and serve with hot rice in Bengali
cuisine.
Preparation
Time: 15 Minutes
Cooking
Time: 20 Minutes
Servings: 3
Persons

Category: Bengali Cuisine
Recipe
Source: Bong Mom’s Cook Book

Ingredients:
250gm Cottage Cheese/ Paneer
1 Large Potato, Diced
1 Chopped Tomato
2 Green Chilies, Chopped
1 Tsp. Ginger, Grated
2 Bay leaves
1 Small Green Cardamom
2 Cloves
1/2 Tsp. Cumin Powder
2 Whole Dried Red Chili
1/2 Tsp. Red Chili Powder
1/2 Tsp. Turmeric Powder
Salt to Taste
1 Tsp. Sugar
2 Tbsp. Oil
Pictorial:

Direction:
Heat oil in non-stick pan and sauté paneer
cubes with sprinkle of turmeric powder. Cook till to slightly golden and keep
aside.
Heat the rest of the oil in deep non-stick
pan and sauté bay leaves, cumin, cloves, cardamom and red chili till to
sputter. Add diced potatoes with sprinkle turmeric powder and cook till to
golden color.
Add chopped tomato, ginger and chili with
salt. Fry the tomato till the soft and mashy on medium flame. Make a paste with
water, salt, red chili powder, turmeric powder and cumin powder. Add this
mixture into frying pan. Sprinkle little water and fry the spices for about 5
minutes.
Add a cup of warm water and salt to taste.
Cover and cook till the potatoes are done. If you need more gravy, add little
more water and bring it to a simmer. Add sugar, its optional. Add fried paneer
and simmer for 2 minutes more. Serve hot with rice. 

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