It was apparently the Mughal era when diligent documenting administrative details, biographies of the Mughal kings and other nobles started. For documenting purposes, the scribes were employed. This class of writers came to be known as ‘Kayasthas’ later. Gradually the ‘Kayasthas’ got acquainted with the Mughal culinary styles that transcended to their household kitchens. During those years, most of the scribes were Bengalis. They wholeheartedly embraced and experimented with the Mughal culinary techniques with Bengali cooking giving birth to some delectable Bengali dishes like Kormas, Dolmas and Polao.

We cook Gajorer Halua using the Mughal ‘dum pukht’ style of cooking. ‘Dum pukht’ means slow cooking over low flame. In this style, the juices of the vegetables or meats help in cooking them in sealed containers. ‘Dum pukht’ dishes are rich in flavours.

Ingredients for Gajorer Halua (Gajar ka halwa) recipe: 

• Carrots (Gajor) – 750 gms (finely grated)
• Ghee (Clarified Butter) – 3 ½ tbsp
• Kesar (soaked in lukewarm water) – 8-10 strands
• Green Cardamom (Choto Elach) – 5 pods
• Cashew Nuts – A Handful
• Raisins – A Handful
• Milk – 1 ½ Cup to be reduced to ½ cup by boiling
• Sugar – According to taste
• Honey – 2 tbsp

Recommended read: Chicken Sukka

Buy the ingredients for Gajar ka halwa recipe:

• Kesar
• Green Cardamom
• Cashew Nuts
• Raisins
• Organic Sugar
• Organic Honey

(Bonphool’s pure honey from Sunderbans is the best. But, due to excess demand, they are facing delivery issues. So, here we have suggested the next best option, Saffola Honey)

Preparation of Gajorer Halua:

• Take a flat-bottomed pot (a handi or dekchi) and put over the flame for heating.
• When the pan gets heated, add 3 tbsp ghee.
• Once the ghee starts melting, put 1 tbsp of sugar.
• After the sugar gets caramelized, add the grated carrots.
• Close the lid, simmer the flame and let the carrot cook on its own for 15 minutes.
• Meanwhile, put the milk to boil, simmer the flame.
• Add the crushed cardamoms. Stir in gently.
• Add 2 tbsp honey to the boiling milk. Stir in gently.
• Now open the pot’s lid, stir in once and close it again for 15 more minutes.
• Add some sugar to the boiling milk now. We added two tablespoons, but it’s totally up to you to adjust the sugar quantity according to your preference.
• Add the soaked Kesar in the milk. Put off the flame and keep the reduced milk aside.
• Take a ladle. Add 1 tsp of ghee—roast in the cashew nuts and raisins. Keep aside.
• Next, open the lid of the pot to check the doneness of the carrots. You’ll find that they have turned tender.
• Add in the reduced milk. Mix well.
• Keep stirring till the juices dry up completely.
• Garnish the gajorer halua with the roasted dry fruits and serve after a standing time of 10 minutes.

A perfect dish to enjoy during the winter! Have it either after a meal or savour it as an evening snack.

For an evening snack recipe, read Ghugni and nimki recipe

Disclaimer: We are a participant in the Amazon Services LLC Associates Program. We may earn a small commission if you purchase products via our website. Your purchases support us in bringing you informative and fun-filled articles.

The post Gajorer Halua (Gajar Ka Halwa) Recipe – Mughal Influence in the Bengali Kitchen appeared first on KolkataFusion.

Although our North Indian brothers and sisters prefer the Chicken Keema with Paranthas, Naan or Roti, we Bengalis went a step further. We fused the Chicken Keema preparation with our traditional Bengali style Motorer Ghugni, as fillings in Shingara, Potoler Dolma or Bengali ‘Chops’ (a delicious cousin of fritters).

For the Chicken keema balls recipe, Check out Megha’s Kitchen – the YouTube page for quick and tasty recipes.

We would be sharing here the Bengalized version of the Chicken Keema dish.

Here it goes.

Ingredients for preparing Chicken Keema:

• Minced Chicken (Keema): 300 g
• Onion (1 large and 1 small): Finely chopped
• Ginger (chopped): 1 ½ tsp
• Garlic (chopped): 5-6 pods
• Green Chilli (chopped): 2 tsp (or according to preference)
• Fresh coriander leaves (chopped): A handful
• Tomato (1 medium): Finely chopped
• Whole Cumin Seeds: ½ tsp (Can be omitted if you don’t prefer the cumin flavour in chicken)
• Turmeric Powder: ½ tsp
• Kashmiri Red Chilli Powder: 1 tsp (for the rich red colour)
• Cumin powder: ½ tsp
• Coriander powder: 1 tsp
• Garam Masala powder: 1 tsp (You can also use freshly roasted and grounded garam masala powder instead of store brought one)
• Mustard or Refined Oil – 2 tbsp
• Salt: According to taste
• Water: Half Cup

Preparation of Chicken Keema:

• Heat the oil in a flat, heavy-bottomed pan or wok.
• Add the whole cumin seeds. You can omit this step and start by adding chopped onions if you don’t prefer the cumin powered taste in your chicken keema.
• As they start spluttering, add a bit of chopped garlic and 1 tsp of green chillies.
• After a minute, add the chopped onion and a pinch of salt.
• Sauté till brownish. Add the half chopped tomatoes. Stir well, cover and let it cook till the chopped tomatoes turn mushy.
• Now add the chopped ginger and the remaining portion of the chopped garlic.
• Mix well.
• As the raw smell goes away, add the cumin powder, coriander powder, turmeric powder and Kashmiri Red Chilli powder one by one while blending in the spices.
• Stir occasionally and cover for 5 minutes.
• Add the minced chicken and the remaining part of the chopped tomatoes.
• Mix the chicken and the chopped tomatoes well with the spices, stir gently, cover and cook for 5 minutes.
• Add half a cup of water. Mix gently. Put the flame on high.
• As the chicken starts getting tender, add the chopped coriander leaves.
• Stir well for 5 more minutes till the water dries up.
• Cover the pan. Serve after a standing time of 10 minutes.

The Chicken Keema goes best with Roti or the traditional Bengali triangular Porota. You can also use it as a filling for your homemade chicken roll, homemade sandwiches, Shingara, Patties or Potoler Dolma.

Chef’s tips

Cook on low flame for best taste.

The post Chicken Keema Recipe- Mughlai savoury dish prepared in Bengali style appeared first on KolkataFusion.