Shruti's Pakghar - শ্ৰুতিৰ পাকঘৰ

Roasted mashed pumpkin

Mashed (pitika) is very popular side dish in Assam. Today, I cooked roasted mashed pumpkin with coconut. To make roasted mashed Pumpkin, you need Ingredients: 300 gm roasted pumpkin 1/2 cup fresh grated coconut 50 gm powdered Aloo bhujiya ( I took 2 small packets) 1 spoon ghee/butter Recipe: Preheat the oven at 220 degree Celsius & bake the pumpkin pieces (with skin) for 35-40 minutes. Then remove the skin of pumpkin pieces & mash them well using a masher until it is smooth. To the mashed pumpkin, add grated coconut & mix well. Add powdered aloo bhujiya & 1 spoon ghee. Mix nicely using a spatula. Your roasted mashed pumpkin is ready to eat. (Aloo bhujiya is salty, so I didn't add exta salt). Thank you . Shruti Sarmah ( শ্ৰুতি শৰ্মা )

Tender coconut souffle

#Veg #Dessert #Tender coconut souffle #Elaneer souffle #South Indian Ingredients: To make Tender coconut souffle you need, Tender coconut water 1 & 1/2 cup Coconut milk or full cream milk 1 & 1/4 cup Condensed milk 1/2 cup Tender coconut flesh puree 1/2 cup Gelatin 1 tsp Recipe: Blend the flesh of tender coconut into a smooth puree. Heat the tender coconut water in a saucepan, add Gelatin & dissolves it properly. Boil your coconut milk (full cream milk), add condensed milk slowly & stir well. Add the milk mixture to the tender coconut water mixture & mix for a minute. After 10 minutes, add tender coconut flesh puree to the above mixture. Pour them in a bowl & keep in the fridge for 5-6 hours. Your tender coconut souffle (Elaneer Souffle) is ready to eat. Thank you . Shruti Sarmah ( শ্ৰুতি শৰ্মা )

Dry chutney with coconut, kalonji & black sesame seeds

Ingredients : 1/2 cup dry coconut 1tbsp Kalonji 1/2 cup black/white sesame seeds 3 tsp cumin seeds 2 tsp coriander seeds 2 dry red chillies 2 tsp dry garlic powder Salt to taste. Recipe : Grind the dry coconut, make powder & keep it in a dry large bowl. Heat a Kadai, add kalonji, sesame seeds & roast for about 2 minutes on the high flame. Then allow it to cool & keep aside in a dry bowl. In the same Kadai, add other ingredients except for salt & dry garlic powder & roast for about 2/3 minutes. Allow it to cool completely. Put the dry roasted kalonji, sesame seeds & the coriander, cumin, chilli mixture, in a mixie & grind it. Mix with dry coconut powder & garlic powder. & keep it in a airtight container. Add salt, raw mustard oil & water when you want to eat. Thank you . Shruti Sarmah ( শ্ৰুতি শৰ্মা )

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