Fulkopir Dalna | Aloo Fulkopir Dalna | Bengali Potato Cauliflower Curry

Aloo fulkopir Dalna or the Bengali Potato Cauliflower Curry is such a Sunday staple in Bengali Cuisine. Its spiced with great flavours and served with luchi or poori.    

 

In aloo fulkopir dalna – potatoes and cauliflower florets are cooked to perfection in a tomato and spice-based gravy. Tangy tomatoes and aromatic spices make it a Sunday favourite.

In Bengal, ‘luchi’ is a Sunday staple for breakfast. Your breakfast over the weekend is incomplete without luchi or what you call ‘poori’. And the luchi is often accompanied by either alur dom, cholar dal or aloo fulkopir dalna. It is especially popular during the winters because that’s when you get the best phulkopi or cauliflower.

But don’t confuse it with alu gobi ki sabzi that is widely popular in North India. This is a fully vegetarian recipe and cooked without the use of onion or garlic.

 

What kind of vegetables can be added in Aloo fulkopir dalna?

 

This recipe mostly uses potatoes and cauliflowers. But depending on availability, you can add green peas, or even carrots to this recipe.

Why is the Bengali Potato and Cauliflower curry served with luchi?

alu fulkopir dalna bengali cauliflower curry recipe

Luchi has a different emotion in Bengali cuisine. The white fluffy luchi is perhaps, everyone’s favourite. We make it with maida instead of atta. It is not perhaps, the healthiest of choices, but is definitely tastier than the wholewheat poori version. My son absolutely love ‘luchi’.

Luchi is quite versatile that way and you can enjoy various preparations with it. Drier and thicker gravy or dalna goes best with luchi. Luchi goes well with anything with thicker gravy – even the Doi Potol.

 

This recipe can be made a little watery in case you want to serve it with rice. But while serving with luchi we prefer to have a drier version or what we call ‘makha makha’ consistency.

How to make Luchi?

Making luchi is very similar to making a poori. I had done a detailed post on Luchi here, you can refer to that.

 

How to make Alu Folkopir Dalna?

Fulkopir Dalna | Aloo Fulkopir Dalna | Bengali Potato Cauliflower Curry

Aloo fulkopir Dalna or the Bengali Potato Cauliflower Curry is such a Sunday staple in Bengali Cuisine. Its spiced with great flavours and served with luchi or poori.       In aloo fulkopir dalna – potatoes and cauliflower florets are cooked to perfection in a tomato and spice-based gravy. Tangy tomatoes and aromatic spices make it … Continue reading Fulkopir Dalna | Aloo Fulkopir Dalna | Bengali Potato Cauliflower Curry A to Z Challenge 2021 bengali, fulkopir dalna, aloo fulkopir dalna, bengali cuisine European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • cauliflower - 250 g, cut into florets
  • potato - 250g, or 3 potatoes, chopped in cubes
  • salt - to taste
  • green chili - 2
  • ginger - 2 inch
  • mustard oil - 5 tbsp
  • bayleaf / tej patta - 2
  • nigella seeds / kalunji/ kalo jeera - ½ tsp
  • tomato - 2 medium-sized, chopped finely
  • turmeric powder - ¼ tsp
  • Kashmiri red chili powder - ¼ tsp
  • Cumin powder - ½ tsp
  • sugar - ½ tsp
  • water - ½ cups
  • Bengali Garam Masala - ½ tsp
  •  

Instructions

  1. Marinate cauliflower florets with ½ tsp salt for 5 mins. Then Soak and rinse cauliflower florets in hot water to get rid of insects, worms if any. Cauliflower is notorious for having these creepy crawlies hidden!
  2. Keep the washed cauliflower aside for 3-4 mins to let them dry. If they are not dry oil will splutter and come on you.
  3. In a grinder make a paste of ginger and chili with 2 tsp water.
  4. On a low to medium flame heat 4 tablespoons mustard oil in a Kadai / pan. Let it come to its smoking point.
  5. Shallow fry the cauliflower florets and potatoes in the oil with ¼ tsp salt for 5 mins.
  6. When you see them turning little brown, remove from oil and keep them aside
  7. Add 1 tbsp oil to this pan and temper it with bay leaf and nigella seeds
  8. Add the ginger paste and saute well for 2 minutes
  9. Add chopped tomato, salt  and saute well till its all mushy and oil starts separating from the sides. This will take 5-6 mins.
  10. Add the powdered spices - turmeric, chili, cumin powder. Fry well along with tomato.
  11. Once the tomato is cooked add sugar and cook for 2 mins.
  12. Add 1/2 cup of water and bring it to a boil
  13. Add the fried cauliflower and potato. cover and cook for 5 mins
  14. If gravy getting too dry splash some water 2-3 tablespoon
  15. Add garam masala, ghee before turning off the flame.

 

Notes

You can use any oil, we prefer mustard oil Luchi can be fried in sunflower oil/ rice bran oil/ olive oil/canola oil but not in mustard oil You can add green peas in this curry

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alu fulkopir dalna bengali cauliflower curry recipe

I am taking part in #AtoZChallenge &  #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney
B – Basanti Pulao
C- Chingri Malaikari
D – Dhokar Dalna
E – Echor Chingrir Dalna

Echor Chingri Dalna | Raw Jackfruit with Prawn | Bengali Echorer Dalna Recipe – Twinkling Tina Cooks

Echor Chingri Dalna is a traditional Bengali recipe made with raw jackfruit and prawns. This echorer dalna recipe is rich, tasty and ‘meaty’!

 

Echor or the raw jackfruit is a famous vegetable in Bengal. I have never been a big fan of either the echor or the ripened jackfruit. But echorer dalna or echor chingrir dalna is quite famous in the family.

What is echor? এঁচড়

raw jackfruit, green jackfruit, enchor echor

Just like I told you how the lentil cakes were developed as a dhoka or illusion for meat by the widows of Bengal, the humble raw jackfruit is popularly called “gaach pantha” in Bengal! Which essentially means, ‘mutton from tree’. No there is no tree that offers a goat, but the humble raw jackfruit is meaty enough when cooked to earn this name!

 

The cooking process is almost like how you would cook mutton – what we call ‘koshiye ranna’

Isn’t this echorer dalna a vegetarian Bengali Recipe?

Echorer dalna is a vegetarian recipe, but when you add prawns to it, the taste just gets elevated. You can simply leave out the prawns in this recipe and make it a vegetarian recipe.

This recipe contains two dominant vegetables – the raw jackfruit or echor and potato. Since we are adding prawn to it, no other vegetables are added. If you are making a vegetarian preparation, you can add green peas to it.

echor chingri dalna echorer dalna

Few Things you must remember while handling raw jackfruit or echor

 

  1. Grease your hands with mustard oil while handling or chopping raw jackfruit. Else the latex of raw jackfruit will stick to your fingers.
  2. If you are using a big-sized raw jack fruit you need to pressure cook it. If you are using a small raw jackfruit or echor you need not pressure cook.
  3. You can use small shrimps for this recipe

echor chingri dalna echorer dalna
How to make Echor Chingri Dalna or Raw Jackfruit with Prawn?

Echor Chingri Dalna | Raw Jackfruit with Prawn | Bengali Echorer Dalna Recipe - Twinkling Tina Cooks

Echor Chingri Dalna is a traditional Bengali recipe made with raw jackfruit and prawns. This echorer dalna recipe is rich, tasty and ‘meaty’!   Echor or the raw jackfruit is a famous vegetable in Bengal. I have never been a big fan of either the echor or the ripened jackfruit. But echorer dalna or echor … Continue reading Echor Chingri Dalna | Raw Jackfruit with Prawn | Bengali Echorer Dalna Recipe – Twinkling Tina Cooks A to Z Challenge 2021 Echor Chingri Dalna | Raw Jackfruit with Prawn | Bengali Echorer Dalna Recipe – Twinkling Tina Cooks European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Green raw jackfruit- 200g
  • Potato- 2,  medium sized (peel, cut into cubes)
  • Onion- 2 ,medium-sized (thinly sliced)
  • Prawns- 200g (small-sized. I am using medium-sized prawns here)
  • Ginger garlic paste- 2 tbsp
  • Cumin powder- 1 tbsp
  • Turmeric powder - 1/2 tsp
  • Kashmiri Mirch powder- 3/4 tsp
  • green chilies- 3-4, slit
  • Garam masala powder- 1/4 tsp
  • Salt - to taste
  • Sugar- 1tsp
  • Ghee/clarified butter- 1 tsp
  • Mustard oil - 6 tbsp
  • For tempering Oil
  • Cumin seeds- 1/2 tsp
  • Whole dry red chili- 1
  • Bay leaf- 1

Instructions

echor raw jackfruit curry

  1. Peel the jackfruit & cut into cubes. Wash Well.
  2. Marinate washed and deveined prawns by rubbing salt and a pinch of turmeric powder.
  3. Heat 2 tbsp mustard oil in a pan/ kadai and shallow fry the prawns till they turn light golden/ red. Keep aside.
  4. Add 1 tbsp oil in the same pan and fry the potatoes on medium flame. Add a pinch of salt and turmeric while frying. Remove & keep aside.
  5. Add rest of the oil. Temper it with the whole spices - bay leaf, cumin seeds and dried red chili.
  6. Add onions when the whole spices starts sputtering.
  7. Add ginger-garlic paste, chili, salt, turmeric powder to it and saute well.
  8. Add the chopped raw jackfruits and keep sauteeing for 10 mins. (if you are using big-sized raw jackfruit you need to pressure cook it till two whistles. This is a small green jackfruit so no need to pressure cook)
  9. Add cumin powder, chili powder and saute for few more minutes. Cover and cook till oil starts separating.
  10. Add the fried potatoes and cook them together. Keep stirring in between to prevent spices from getting stuck at the bottom of the pan.
  11. Add 1 cup of warm water, cover and cook on low flame till potatoes and echor/ raw jackfruit are tender. This will take 5 more minutes.
  12. Add the fried chingri / prawn
  13. Add sugar and cook for 3 more minutes.
  14. Before turning off the flame add ghee and garam masala and mix well.

 

 

Notes

Serve with hot white rice.

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echor chingri dalna echorer dalna

 

I am taking part in #AtoZChallenge &  #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney
B – Basanti Pulao
C- Chingri Malaikari
D – Dhokar Dalna

 

Dhokar Dalna Recipe | Bengali Lentil cake curry recipe | Bengali Vegetarian Recipe – Twinkling Tina Cooks

Dhokar Dalna is a Bengali vegetarian recipe made from lentils. Lentil cakes are made from paste of mixed lentils and fried in oil. It’s yum and enjoyed regularly in a Bengali household.

 

Dhokar Dalna Recipe is quite a regular when it comes to the menu of a Bengali household. It is made fairly regularly in our household too. Dhokar Dalna is made of dal or lentils. The lentil cakes are crispily fried and then added to gravy (dalna). Most things with gravy are named dalna in Bengali cuisine. Tomorrow I am going to share another dalna recipe -Enchorer Dalna (which is another family favourite).

I like the Dhokar Dalna in the crispy fried lentil cake stage – it tastes amazing – crispy on the outside and softer inside. It becomes a little soggy when you add it to the gravy. When I make this Bangalore, I make a thicker gravy with very little water and add the lentil cakes in it 5 mins before serving.

But in a traditional Bengali Dhokar Dalna Recipe, the lentil cakes or dhoka are added while making the gravy.

Why is it called Dhokar Dalna? Who deceived whom?

Now why it is called ‘dhoka’ I have no idea who was deceiving whom! And the recipe is way older than the movie deception! In fact, this recipe was developed by widows in Bengal, who were forbidden from eating non-vegetarian preparations. They started developing recipes using vegetarian ingredients that emulated famous non-veg preparations. The lentil cakes here feel “meaty” and that could be the illusion or ‘dhoka’ as we call it.

 

Nonetheless, it is a yum vegetarian recipe to be made. But let me tell you in the beginning the dhokar dalna recipe involves various steps and is a little time-consuming. You can make this recipe from scratch at home – that tastes way better. Or these days you get instant dhoka mix in supermarkets (I get it in Bangalore too) so you will find it too outside Bengal.

How to prepare when making from Dhoka Mix?

If you are making from a dhoka mix, empty the contents in a bowl add warm water (proportion mentioned on packaging), and let it rest for 15 minutes. The mix has all the spices so no need to add anything. Then follow the instructions given here from step #5 in instructions.

dhokar dalna bengali lentil cake curry

How to serve Dhokar Dalna?

It is best served with hot white rice or you can serve with pulao. It is rarely eaten with roti or paratha.

 

How to make Dhokar Dalna or Bengali Lentil Cake Curry Recipe

Dhokar Dalna Recipe | Bengali Lentil cake curry recipe | Bengali Vegetarian Recipe – Twinkling Tina Cooks

Dhokar Dalna is a Bengali vegetarian recipe made from lentils. Lentil cakes are made from paste of mixed lentils and fried in oil. It’s yum and enjoyed regularly in a Bengali household.   Dhokar Dalna Recipe is quite a regular when it comes to the menu of a Bengali household. It is made fairly regularly … Continue reading Dhokar Dalna Recipe | Bengali Lentil cake curry recipe | Bengali Vegetarian Recipe – Twinkling Tina Cooks A to Z Challenge 2021 dhokar dalna, lentil cake curry, Bengali recipe, Bengali vegetarian Recipe, lentil cake, European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the dhoka / lentil cake:
  • chana dal - 1 cup, washed and soaked overnight
  • motor dal / split peas - ½ cup, washed and soaked overnight
  • hing / asafoetida - 1 tsp
  • turmeric powder - ½ tsp
  • red chilli powder - ½ tsp
  • cumin powder - 1 tsp
  • kalo jeera / nigella seeds - 1 tsp
  • ginger paste - 1 tsp
  • green chillies - 3-4, finely chopped
  • sugar - 1 tsp
  • Salt - to taste
  • White oil - 2 tbsp
  • Oil for deep frying the dhoka or lentil cakes
  • For the gravy (dalna):
  • potato – 1 large, washed, peeled and cut in cubes
  • tomatoes - 2
  • green peas - ½ cup
  • ginger paste - 1 tsp
  • green chilies – 2, slit
  • turmeric powder - 1 tsp
  • red chili powder - 1 tsp
  • cumin powder - ½ tsp
  • coriander powder - ½ tsp
  • garam masala powder - ¼ tsp
  • bay leaf - 2
  • cinnamon stick - 1
  • green cardamoms - 2
  • cloves - 3-4
  • ghee - 1 tbsp
  • Salt - to taste
  • sugar - 1 tsp
  • oil - 2 tbsp

Instructions

For dhoka / lentil cake

  1. Wash two kinds of lentils in a bowl and rinse them until water runs clear.
  2. Soak the washed lentils in a bowl of water overnight.
  3. In the morning, drain the water, grind lentils in a grinder jar with 3-4 tbsp of water to form a smooth paste.
  4. Pour the paste into a bowl and mix - salt, turmeric powder, red chili powder, cumin powder, ginger paste, green chili, sugar.  Stir to mix everything.
  5. Heat the oil in a nonstick kadai. Temper it with the hing/ asafoetida and nigella seeds.
  6. Add lentil paste when nigella seeds start spluttering.
  7. Stir and cook the lentil paste continuously so that they don't stick to the bottom of the pan.
  8. Keep cooking till you see the paste starts coming off the kadai and forms a lump.
  9. Take it off the flame and spread the lentil lump on a greased tray/ back of a plate with the help of a spatula. Do this step quickly so that the lentil doesn't harden up before you have spread it properly.
  10. Spread it with ½ inch of thickness. Keep aside for around 10 minutes.
  11. After 10 minutes, cut that lentil sheet cake in diamonds.
  12. Heat oil for deep frying, on medium flame.
  13. Deep fry the lentil cakes until golden brown on both sides.
  14. Take them out and place them on tissue paper to soak off excess oil.

For the Gravy / Dalna

  1. Heat ghee in a kadai and add the whole spices - cinnamon stick, green cardamoms, cloves and bay leaves.
  2. Sauté for 30 seconds
  3. Add the chopped tomatoes.
  4. Sprinkle some salt, and cook until the tomatoes become mushy and the oil separates.
  5. Add ginger paste, slit green chillies and cook for a minute.
  6. Add the spice powders (turmeric powder, red chilli powder, cumin powder, coriander powder ) to a bowl and mix with 1 tablespoon of water and add in the tomato mix. Saute them well.
  7. Add cubed potatoes and fry them for two minutes, allowing the spices to release oil. Keep scraping the bottom and the sides of the kadai.
  8. Add green peas.
  9. Add 2 cups of water and bring it to a boil, add salt. Cover and cook.
  10. Cook until the potatoes are soft and tender. It will take around 8-10 minutes.
  11. Add sugar and simmer for until the sugar dissolves.
  12. Add the fried dhokas / lentil cakes and simmer on medium flame for about 3-4 minutes.
  13. Finally sprinkle the garam masala powder and drizzle some 1/2 tsp ghee.

Notes

The lentil cakes will soak water, so maintain the water in gravy, else it will become too dry. Serve hot with white rice.

Liked the Dhokar Dalna Recipe? Pin it for Later

dhokar dalna bengali lentil cake curry

I am taking part in #AtoZChallenge &  #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney
B – Basanti Pulao
C- Chingri Malaikari

 

Chingri Malaikari | Bengali Prawn Curry in Coconut Milk

Chingri malakari is a signature dish of Bengal. This Bengali style Prawn curry is sautéed with delicate spices and cooked in coconut milk.     

Just like how you will always find a Basanti Pulao in a Bengali celebration the “biye barir” (wedding ceremony) menu is incomplete without Chingri malaikari. We Bengalis have this Epar Bangla Opar Bangla culture – which essentially is the different cultures are traditions of East Bengal (now Bangladesh) and West Bengal. There’s always a big debate between ghoti and bangaal – who is better. I am a Bangaal – my ancestors were Zamindars in Dhaka (this is even before 1947). So our family traditions and food obviously have the Bangaal touch.

If you ever come across a Bangaal and Ghoti chatting, the debate of Illish maach and chingri maach is unmissable!

But you know, yours truly is obsessed with food – so while enjoying the Bangaal delicacies we love the best of West Bengal food. So I love my Chingris and postos. But I completely stay away from the gota sheddhos and boiled food that is very famous among ghotis.

 

chingri malaikari

But did you know the Origin of this popular Bengali Chingri Malaikari recipe?

Well, this is an interesting trivia you should know. While it might sound like the name of this preparation is derived from the ingredients Chingri (prawn) Malai (cream – here coconut cream) Curry. But in reality it actually gets it’s name from its place of Origin – and no its not epar Bangla or Opar Bangla – it actually is Malaysia! It essentially is Chringri Malay Curry if you have to break it down!

Now I have no idea when it sailed from Malaysia to India but we enjoy it and have given it a very high ranking in our Bengali Delicacies. Bengali restaurants will always have this on their menu.

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Shorshe Posto Chingri recipe

Which Prawns to use for Chingri Malaikari or Bengali Prawn Curry in Coconut Milk?

As the name suggests, this preparation requires Chingri mach or prawns. Ideally this is made with jumbo prawns. But for the uninitiated let me tell you there are many varieties of prawn. Bagda Chingri is what we preffer in our house. Bagda chingri is tiger prawns – the one with black stripes. Most restaurants and caterers use Golda chingri for a malaikari because golda chingris are usually bigger and looks better on the plate.

I make the Chingri Malaikari often in Bangalore and mostly use the Blue Scampi if I can’t find bagda chingri. This recipe can be made with white prawns or shrimps too in case you can’t find any jumbo tiger prawn.

 

chingri malaikari bengali rawn in coconut milk bagda chingri
This is Tiger Prawn or Bagda Chingri

Why do we cook prawns with the head on in all Bengali Recipe?

This is something I have noticed in Bangalore, fish sellers want to take off the head and tail of the prawns in the first chance! And we love the prawn head in this recipe. If you find a bigger variety of prawn – bagda or golda, please keep the head on. The head has an amazing taste. But be careful you have to clean the head while washing. Take off the eyes and the black part found right at the beginning of the head.

If you are using shrimp – take off the head and keep only the tail.

What about coconut milk?

You cannot skip the coconut milk in this recipe. It is best made with freshly blended coconut milk. But you can use canned or powdered milk too if you can’t source a fresh coconut.  I am using coconut milk powder for this recipe because it just makes it easier and quicker!

How to serve Chingri Malaikari?

This recipe tastes best when served with Basanti pulao or any kind of pulao. You can also serve it with steamed rice. This is not eaten with roti/paratha because the gravy has an abundance of flavours.

 

How to make Chingri Malaikari or Bengali Prawn Curry in Coconut milk?

Chingri Malaikari | Bengali Prawn Curry in Coconut Milk

Chingri malakari is a signature dish of Bengal. This Bengali style Prawn curry is sautéed with delicate spices and cooked in coconut milk.      Just like how you will always find a Basanti Pulao in a Bengali celebration the “biye barir” (wedding ceremony) menu is incomplete without Chingri malaikari. We Bengalis have this Epar Bangla … Continue reading Chingri Malaikari | Bengali Prawn Curry in Coconut Milk A to Z Challenge 2021 chingri malaikari, prawn recipe, bengali recipe, prawn in coconut milk recipe, bengali prawn recipe, chingri mach, chingri recipe European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Jumbo Tiger Prawn - 6-8 pieces, washed and deveined
  • Turmeric & Salt for marinating - 1/2 teaspoon each
  • Juice of 1/2 lemon
  • For Tempering Oil
  • Whole cinnamon - 1
  • Dried Red chili - 2
  • Green cardamom - 2
  • Clove - 5
  • Bay Leaf - 2
  • Cumin seeds - 1 teaspoon
  • For Gravy
  • Onion, blended - 2 medium sized
  • Tomato, blended - 3 medium sized
  • Ginger Garlic Paste - 2 tablespoons
  • Turmeric powder - 1/2 teaspoon
  • Kashmiri Red Chili Powder - 1 teaspoon
  • Cumin powder - 1 teaspoon
  • Garam Masala powder - 1 teaspoon
  • SUgar - 2 teaspoon
  • Salt - to taste
  • Mustard Oil - 4 tablespoon
  • Ghee - 1 teaspoon
  • Coconut milk - 1.5 cups
  •  
  •  

Instructions

  1. Marinate prawns with salt turmeric and lemon juice and set them aside for 15 minutes.
  2. In a frying pan heat 2 tablespoons of oil and fry the prawns for 2 mins each side or till they start turning reddish.
  3. Remove from heat and keep aside.
    chingri mach fry
  4. In the same frying pan heat rest of the oil and add whole spices as tempering
  5. Once they start to sputter, add onion, ginger garlic paste and fry well for 4 mins or till they turn light golden.
  6. Add turmeric and chili powder, cumin powder and mix well.
  7. Add tomato paste, salt and cook well till oil starts to separate.
  8. Cover and cook in low flame.
  9. Once the oil has separated add coconut milk, sugar, cover and cook for 2-3 minutes.
  10. Add little water if you want thinner gravy.
  11. Once the gravy is nice and hot add prawns and cook for 2 -3 minutes.
  12. Before turning off the flame add ghee and garam masala.
  13. The gravy should be medium consistency - neither too runny, nor too tight.

Notes

1. Don't get scared if the prawns start curling up - they are not alive, they curl up with heat!  2. Do not throw away the oil, in which prawn is fried, add the rest of the oil in this left over oil. This oil now has all the flavours of prawn. 3. If you find masalas sticking on the base of pan, only sprinkle water. 4. Never cook prawns for too long - it will harden them 5. Do not overcook or overheat coconut milk - it will split 6. Rest it for 5 minutes, before serving. 7. Serve with rice or pulao.

 

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chingri malaikari recipe pin for later

 

I am taking part in #AtoZChallenge &  #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney
B – Basanti Pulao

Basanti Pulao Recipe | Bengali Mishti Pulao Recipe | Bhoger Mishti Pulao

Basanti pulao recipe or the Bengali mishit pulao recipe is easy and gets ready really quickly. No Bengali Festival is ever complete with a side of this basanti pulao.

 

Basanti pulao get’s its name from its humble yellow color. Basanti pulao or the Bengali Mishti pulao recipe is a household favourite in our family. No pujo or onushthan (celebration) is complete without some kind of pulao and Basanti pulao happens to be the easiest and most popular.

You will find this basanti pulau in any Bengali puja bhog. This is a pulau that has a mild sweet after-taste. My grandma used to make the best pulau and payesh. But this one is my quick and easy Bengali mishit pulao recipe. In this recipe you neither need to temper oil or ghee with spices nor have to take any headache about rice becoming too soft and not fluffy.

 

What is Basanti Pulao?

 

This pulao essentially gets its name from its bright (yellow) basanti colour. I use the humble turmeric powder for this recipe. You can use kesar, that will add a nice flavor too. I would suggest you to avoid food colouring here. I know loads of restaurants use yellow food coloring for this. But if you get the result from the humble turmeric, then why not!

This pulao is traditionally made with gobindobhog rice – a short grain fragrant rice that is widely popular in Bengal. It’s mostly used for pujor bhog – you can guess that from the name. But you can make it with your regular rice too – it will turn out equally good.

 

Pro Tip: If you want a fluffy pulao wash rice in advance and dry it in air!

There you go, I gave you the best tip you can get for that “jhorjhore” (non sticky) pulao rice.

marinate basanti pulao

How can I get non-sticky rice for Basanti Pulao?

#1 Wash rice in advance

For any pulao or fried rice preparation, wash the rice grains in ample water – two or three times. It takes out the excess starch which and as a consequence rice will turn out non sticky.

#2 Air Dry

You can also air dry it for 10-15 mins after washing. Drier the grain, fluffier the rice.

#3 Measure your rice and water

If you can maintain the ratio of rice and water then nothing can make your rice sticky. The ratio of rice to water for this Bengali Mishti Pulao Recipe is 1:2. Which means if you take 1 cup rice, add 2 cups of water.

In this Basanti Pulao recipe I am using 2 and ½ cups of rice, so I will be using 5 cups of water.

How to Make Basanti Pulao?

Basanti Pulao Recipe | Bengali Mishti Pulao Recipe | Bhoger Mishti Pulao

Basanti pulao recipe or the Bengali mishit pulao recipe is easy and gets ready really quickly. No Bengali Festival is ever complete with a side of this basanti pulao.   Basanti pulao get’s its name from its humble yellow color. Basanti pulao or the Bengali Mishti pulao recipe is a household favourite in our family. … Continue reading Basanti Pulao Recipe | Bengali Mishti Pulao Recipe | Bhoger Mishti Pulao All Recipes basanti pulao, Bengali Mishti Pulao, Bhoger mishti pulao, bengali pulao recipe Bengali Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Rice - 2 ½ cups
  • Hot water - 5 cups
  • Bay leaf - 3
  • Green Cardamom - 2
  • Clove - 3
  • Cinnamon - 1 stick
  • Ginger, chopped - ½ inch
  • Turmeric - ½ teaspoon
  • Ghee - 4+1 table spoon
  • Cashew nut split - 10-12
  • Raisins - 10-12
  • Salt - to taste
  • Sugar - 4 teaspoons
  • Green chili - 2 slit
  • Garam masala - 1 teaspoon

Instructions

  1. Thoroughly wash rice in ample water and air dry it for 15 mins
  2. In a mixing bowl pour the air-dried rice, whole spices, 4 tbsp ghee, chopped ginger and mix well with hands
  3. Leave it for 10 minutes.
  4. In a wok/ kadhai heat the remaining 1 tablespoon ghee
  5. Fry the split cashew till light golden.
  6. Remove the cashew in a bowl
  7. In the same wok, add the rice mix and saute well
  8. The more you saute rice at this moment the better the pulao will be
  9. Saute for 6 minutes in medium to low flame
  10. Add boiling water to it, and salt to taste.
  11. cover and cook in lowest flame possible for 10 minutes
  12. Open the lid and when the rice is still little firm add the sugar.
  13. Use folding method to mix rice (else rice grains will break)
  14. Add the slit chili in standing position in the rice. - this will just give the fragrance without making it spicy
  15. Cover and cook for another 10 mins in the lowest flame possible
  16. Turn off flame and keep it covered for 1 min if rice looks lil wet.

Notes

You can squeeze 1/4th lemon at the end to make the rice fluffy You can keep this prepared earlier - pulao tastes better when made lil earlier Serve it at room temperature

 

How to Serve Basanti Pulao?

 

Basanti pulao can be served with any kind of side dish like chanar dalna, chingri malaikari, alur dom, doi potol, or any chicken or mutton dishes. It goes well with vegetarian as well as non-vegetarian preparations.

 

I am taking part in #AtoZChallenge &  #BlogchatterAtoZ where I am sharing 26 Aunthentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney

 

Aamer Chutney | Bengali Mango Chutney Recipe | Green Mango Chutney | Bengali Raw Mango Chutney Recipe

Kancha aam er chutney or the Bengali raw mango chutney recipe is every Bengali household favorite. It’s mostly made in the summers and served as an after-food condiment.

 

Summers are particularly hot in Kolkata and the aamer chutney or raw mango chutney is a special summer delicacy made with raw green mangoes. This chutney or as we call it ‘chatni’ is a bit sweet, a bit sour and has the perfect hint of light spices. It is served at the end of lunch. If you are having a full five-course Bengali lunch it will be served after the main course and before dessert.

Okay, are you wondering why I am writing about the Bengali Aamer Chutney recipe today? Because it is time for A to Z !

Welcome to another year of AtoZ Challenge on my blog. Last few years I have not been doing it from my food blog, but this year since I am in Kolkata with my mom, I thought why not do a Bengali food series for A to Z. Most of these recipes are my mom’s and I am hoping she will make an appearance too on the blog. She is very reluctant to come in front of the camera (though I find her browsing through FB and YouTube often).

So I hope you all have a great A to Z Challenge this April and follow my posts too for authentic Bengali Recipes.

Follow me on Twitter at Twinklingtina and on Instagram at Twinklingtinacooks and stay updated with my posts this entire month.

raw mango chutney recipe

What is in a full Bengali Meal?

 

Have you ever been to Bengal and had a 5 course Bengali meal – you will be left delighted! A traditional Bengali meal can have 5-6 courses starting from bhajas to mishtis.

Chutney in Bengali meal is not a pickled chutney or a condiment to be had with certain foods. It actually is an item on its own. We offer chutney to Ma Durga during bhog as well. If you ever visited a Durga puja and had bhog you might have had khichuri, labra, chutney, papod and mishit. In most pujas, we offer tomato chutney, because its easily available round the year.

What is special about Aamer Chutney or Raw Mango Chutney?

 

West Bengal is a state of mangoes. We have that in abundance. Every other home (before the apartment culture engulfed the city) had a mango tree. Kancha aamer chutney is a summer classic and is widely made in almost all households during summer.

This same chutney recipe can be made more watery for consumption in summers – gives you that sweet and sour and tangy taste. Or it can be made into a mango jelly chutney by just reducing the quantity of water.

raw mango chutney

This is the perfect kind of kancha aam to be used for this recipe, not too small, nor to ripe. And that’s the mango tree in the background!

 

Bengali Raw Mango Chutney Recipe – How to make Kancha Aamer Chutney?

This chutney is made with raw green mangoes or what you call kairi in hindi. It is a fairly simple recipe that requires very less spices. The flavour comes from mango and a tempering of mustard seeds – or sarson.

We also use bhaja moshla powder which is whole spices dry roasted and powdered. Normally all Bengali households will have this masala prepared and ready in home to be used in various recipes. I’ll tell you how to make it.

How to make bhaja masala or dry roasted Bengali Masala

Take a tablespoon each of cumin seeds (whole jeera), coriander seeds (whole dhaniya), fennel seeds (saunf). Add a pinch of methi seeds, 2-3 bay leaves, 2-3 green cardamom (elaichi), 1 dried red chili. Dry roast them on a pan for less than a minute on low flame. Watch them turn a little golden. Any more than that, they can burn, so watch the flame and time. Cool it down and grind it in a mixer grinder. That’s it. Store it in a glass jar.

bengali raw mango chutney recipe

Bengali Raw Mango Chutney Recipe

Kancha aam er chutney or the Bengali raw mango chutney recipe is every Bengali household favorite. It’s mostly made in the summers and served as an after-food condiment.   Summers are particularly hot in Kolkata and the aamer chutney or raw mango chutney is a special summer delicacy made with raw green mangoes. This chutney … Continue reading Aamer Chutney | Bengali Mango Chutney Recipe | Green Mango Chutney | Bengali Raw Mango Chutney Recipe All Recipes aamer chutney, bengali raw mango chutney, kancha aamer chutney, green mango chutney Bengali Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Raw mango: 1, large - take out the seed
  • Sugar: ⅔ cup
  • Ginger, ground: ½ tbsp
  • Mustard oil: 1 tbsp
  • Water: 2 cups
  • Whole Spices
  • Dry Red Chili: 1-2
  • Mustard seeds, black: 1 tsp
  • Ground Spices
  • Salt: ½ tsp
  • Turmeric: ¼ tsp
  • Red Chili: ½ tsp
  • Bhaja Masala: 1 tbsp

Instructions

  1. Wash and clean mango.  Discard seed. Chop mango lengthwise.
  2. Sprinkle salt and red chili powder on chopped mangoes and coat well.
  3. Heat oil in a kadhai and add whole spices for tempering.
  4. Add the mango and sauté for 1-2 mins.
  5. Add ginger, turmeric
  6. Keep stirring from time to time.
  7. Add water in the kadhai and bring it to boil.
  8. Cover and cook for 10-12 mins or until mango is cooked.
  9. Once the mango is cooked, add sugar and keep boiling. Mango should still be little firm.
  10. Sprinkle bhaja masala on Aamer chutney
  11. Turn off flame.
  12. Let it cool down and serve at room temperature after meal.

Notes

Do not add sugar at the beginning, it will not let the mango cook. If you can't find or make bhaja masala you can use freshly ground fennel seeds If you have paanch phoron, you can use that too for tempering

I am taking part in #AtoZChallenge &  #BlogchatterAtoZ where I am sharing 26 Aunthentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Benefits of Drinking Organic Wine

Organic wine is one that is made with organically grown grapes. These grapes are grown according to the tenets of organic farming. This includes not using fertilizers, artificial chemicals, pesticides, herbicides as well as fungicides. To tackle weeds as well as pests, farmers typically work with nature instead of working against it. They do this by boosting the biodiversity of their vine.

 

These all mean avoiding invasive as well as aggressive methods of growing grapes but rather using natural means such as manure, crop residues and compost for fertilization.

 

Farmers and vineyard owners typically implement a different set of practices for maintaining their vines. For instance, farmers can introduce crops that can provide habitats for insects that are beneficial in a way that prevents species that can cause problems. They may also have animals such as sheep graze amidst the farm thereby eating up grass and weeds.

 

Doing all these helps the vineyard to have a self-regulating, natural ecosystem. It is able to tackle any issues while eliminating the need for any form of artificial chemicals. You can continue reading about this here.

Additives in Organic Wines

Having an organic farm or winemaking process does not mean that the wine will contain no additives. There is a list of several ingredients that are added. Organic majorly talks about how the grapes are grown. It also relates to whether preservatives are used or not in the winemaking process.

In making the wine, additives such as animal enzymes, yeast, egg white, etc. can be used. Even with this, the additives used are not genetically modified but they are wild and as natural as possible. Whatever additive that is added during the fermentation process typically does not exceed 5% of the total.

 

Organic wine production and consumption has kept growing in the last couple of years as people have increasingly embraced it. Although when compared to non-organic wines, it is still low. In places like Australia, it accounts for around 6.9% of the organic market according to a 2014 report and that is steadily increasing.

 

Certification

To ascertain that a wine is organic, it needs to be certified. The certification is typically by an independent body or organization. The certifying organization will usually carry out vineyard audits as well as an audit of the winemaking process for farmers and winemakers who have applied for the certification. It is illegal to advertise any wine as organic when it is not certified so. Some wines though may be able to carry the label “Made with Organically Grown Grapes”.

 

Depending on where you live or where the bottle of wine is from, you should see logos from the independent certifying body on the label that shows that it has been certified.

Why You Should Drink Organic Wines

benefits of organic wine

As seen from above, organic farming in addition to the organic winemaking process leads to having a wine that is certified organic. But why should you drink it? Why is it beneficial?

 

Health Benefits

It is no longer news that whatever is grown or made naturally helps to boost human health; same can be said of organic wines. The lack of artificial manipulations and chemicals both on the farm as well as during its processing makes for a real, more natural wine.

 

This makes them a healthier option when compared to non-organic ones. You can have the rest of mind that accompanies the knowledge that no chemicals, herbicides, or pesticides are part of your wine. Rather, they are rich in antioxidants and anthocyanins.

 

Organic wines are also healthy in the sense that they contain less sugar. They also do not contain cellar additives that may be harmful such as caramel coloring and other flavoring agents. A high level of sugar and these various non-organic additives typically lead to health issues such as headaches.

 

Having said this, keep in mind that although they taste better, they still contain alcohol and this can be harmful when taken in excess. Also, some might contain sulfite which is usually a preservative in wine that helps preserve its freshness, protect it from oxidation as well as unwanted bacteria. This sulfite content is most of the time usually about half the legal limit or less.

 

Asides from a reduction in sulfites, organic wines also do not contain genetically modified organisms (GMO). It is good for people who are allergic or intolerant to preservatives and many of the other substances found in conventional ones.

 

It Makes the Environment Better

There are tons of benefits for the environment when it comes to growing and making organic wines. As it is, farmers use less water as their vines do not need a lot of it. The soils are made of composts that contain natural matter which holds water better.

 

Artificial chemicals, herbicides and pesticides also negatively impact the ecosystem in the long run so it is much better for the environment when they are not used. These chemicals can leach into food and water supply systems. This can cause health issues for those living around and partaking in the resources there. Rather than using them, organic farming use practices that encourage biodiversity and this preserves the natural ecosystem cycle.

 

Additionally, by desisting from using unnecessary irrigation, local fauna as well as floras can thrive and they are preserved.

 

You can visit http://www.organichill.com.au if you would like to know more about this.

 

Conclusion

A big part of organic wine is its commitment to a better environment, so producing it entails getting involved in practices that support this. This includes not using such chemicals that can hurt the environment but using purely natural ways for enriching the soil.

 

Even during its processing, fewer additives are added and most additives used are natural too. Drinking it comes with some health benefits. With less sugar and less sulfite, this means lesser headaches and hangovers.

 

Remember to check the label on the bottle to be sure it is certified. If your desire is to live a healthy lifestyle, you will do well to make organic wines your wine of choice.

Super Moist Chocolate Cupcake Recipe

This super moist chocolate cupcake recipe has the perfect blend of chocolate and coffee flavours. Made from super simple everyday ingredients, this easy cupcake recipe will make you the fave baker in your friend’s circle.

 

Who doesn’t really like moist chocolate cupcakes? Yes, no one ever said no to them! Here’s one basic moist chocolate cupcake recipe that is super simple and super yum.

 

2020 has made me work so much in the kitchen that I feel tired all the time. I have not gotten the time to click good photos in last few months and that’s why my absence from this blog.

I have made tons of food since March but hardly updated here. But I hope I can do a few this December.

super moist chocolate cupcake recipe

The son has turned out to be a food video lover and is always watching either “5 Minutes craft” or some food videos! Two days back, my son said “mamma, I saw a recipe of chocolate cupcake, I’ll tell you how to make, you have to follow my instructions!”

So here is the result. And he was super happy with his instructions and reading skills! I was not allowed anywhere near the iPad, so I couldn’t check which channel he was watching!

happy guy with his chocolate cupcakes

This moist chocolate cupcake recipe has a few unique features and I was a little skeptical about them – it uses water in the batter! This is the first time I have baked a cake with water in the batter!

I usually add 2-3 eggs in my cakes whereas here it was only 1 egg! So if you are an eggless cake person – just add buttermilk instead of egg and you are good to go.           

 

I have made so many cupcakes and muffins earlier like the Strawberry Centre Filled Cupcake or the Chocolate Chip Muffins but never have I used water in baking! SO this was something new for me.

Anyway, let me tell you how to make it.

from the inside

Super Moist Chocolate Cupcake Recipe

 

I loved doing this recipe because it is so easy and hassle free. You don’t need a ton of things, all ingredients are easily available in the kitchen. There’s no mixing wet ingredient and dry ingredient mixing separately. And there is no creaming butter and sugar!!! Yes that takes up time in any baking recipe!

So it is basically a less effort easy chocolate cupcake recipe! I have used only a wire whisk and a spatula, no need for stand or electric mixer too!

Pro Tip: I did use my blender jar to whisk all the wet ingredients together for 10 seconds to make the process even easier and quicker. You can do that too.

 

All you gotta do is get all the ingredients in a mixing bowl, pour in the wet ingredients, mix and let it rest for 10 minutes.

 

These 10 minutes of resting time will make the magic happen. The recipe uses vinegar and baking soda. These two together does wonderful magic – but you need to give them those 10 minutes to create that magic!!

 

chocolate cupcakes

Frosting

 

You can enjoy this with frosting or just as it is. We were too eager to see how they turned out and gobble them up and no one could wait for frosting! Sometimes I prefer these just like these!

You can make buttercream frosting or just add some whipped cream.

Super Moist Chocolate Cupcake Recipe

This super moist chocolate cupcake recipe has the perfect blend of chocolate and coffee flavours. Made from super simple everyday ingredients, this easy cupcake recipe will make you the fave baker in your friend’s circle.   Who doesn’t really like moist chocolate cupcakes? Yes, no one ever said no to them! Here’s one basic moist … Continue reading Super Moist Chocolate Cupcake Recipe All Recipes chocolate cupcake recipe, easy cupcake recipe, chocolate cupcake English Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Dry Ingredients:
  • 1 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp instant coffee powder
  • Wet Ingredients:
  • 1 cup water
  • 1/3 cup vegetable oil (any flavorless oil)
  • 1 medium egg
  • 1 tbsp vinegar
  • 1 tsp vanilla extract

Instructions

Pre-heat oven at 180C/ 365F

In a Mixing bowl sift through the flour, cocoa powder and baking soda

Mix them well.

Add in salt and coffee powder and mix them together.

Wet Ingredients:
In a blender add water, oil, egg, vanilla together and whizz for 10 seconds so that its mixed well.

Pour it into the dry ingredients bowl and add vinegar.

Mix with a spatula so that the batter is combined.

Let it rest for 10 mins while you line a cupcake tray with liners.

Pour in the batter using a measuring spoon.

Bake it at 180C / 365F for 18-20 mins.

Serve it when it comes down to room temperature

Notes

If you are adding frosting on the cupcakes, allow them to cool down completely before you start frosting. You can also enjoy the cupcakes with some warm vanilla custard!

 

Pin it for Later!

super moist chocolate cupcake recipe

Benefits of Tequila Glassware

If you haven’t tried a shot of tequila before, you are missing out on a lot. Tequila is a very famous type of alcohol that can really cause a hangover if you overdrink it. Nevertheless, when you go out with your friends to have an excellent time, these types of shots are definitely the main attraction. You don’t have to drink too many to have a night of fun.

Moreover, you don’t necessarily have to go out to drink tequila shots. You can have a house party where you’ll be serving your very own tequila shots. How amazing is that? House parties make those closest to you feel more comfortable and relaxed. You can also have a theme where the main drink is tequila shots. Click on the link for more information https://www.wikihow.com/Drink-Tequila.

If your friends are huge fans of shots, then you would have to buy tequila. It’s simple as that. However, you can’t just serve it in any glass you have at home. There are special glasses created for drinks like that. If you don’t already own a set, you should definitely purchase them in a local store or order them online.

Speaking of glassware, here are some of the benefits that come with them:

Affordability

tequila glassware

Tequila glasses are usually short and small, which makes them quite affordable. Anyone can afford a set of small glasses. However, their prices might vary according to the brand that makes them. Either way, they are hardly the most expensive items on the market.

You can find websites online that sell them and go through them. Most of them have very interesting designs. If you prefer your glasses not to be plain and simple, you can choose the ones with unique designs on them. How amazing is that? Your friends won’t be able to get enough of shots. Read more here.

Durability

Another thing you should know is that the glasses are quite durable. Of course, you would have to pay attention to where you place them, but other than that, they can last for a long time. You can put them inside an empty kitchen cabinet when you are not using them.

Also, most of them are made from different types of glass. Make sure to go through several options before you make a purchase. Don’t buy the first set that pops up as a suggestion. Take your time. After all, if you want to impress your friends with unique tequila shots, you shouldn’t pick just any set for sale.

Easy to store

As mentioned above, they are short and very small. This makes them perfect for storing anywhere inside the house. People usually store them inside their kitchen cabinets. Drinking shots is quite easy because of the small glasses. Therefore, everyone should have at least one set inside their homes.

It can be fun to shop for these types of glasses because they are dainty and interesting to look at. Don’t be surprised if you encounter lots of unique and fun designs. You don’t have to purchase just one set. Buy as many as you like if you love how they look.

Portability

If you and your friends are planning on going on vacation, then you can bring your tequila glasses with you. Plus, you don’t always have to go to clubs or restaurants to have a lot of fun while drinking shots. You can create your own party in the room you’re staying.

The tequila glasses are portable. Before you place them inside a bag or a suitcase, you should make sure they are carefully wrapped in something so they won’t crack on the journey. With your very own glassware for tequila, you will no doubt have a wonderful experience on your vacation.

Conclusion

A party isn’t a party without certain type of shots. Everyone knows this. Therefore, if you are a huge fan of this type of drink, you should definitely consider purchasing your very own unique glasses. You can use them for any occasion you want.

Also, make sure that the website is not a scam if you are planning on ordering them online. Stick to the ones that are most popular and reliable to customers.

Best Tips For Disaster Food Storage

Best Tips For Disaster Food Storage – The past few months have shown everyone that danger is always lurking around the corner. History is full of cataclysmic events, as well as catastrophes, and it seems that we, as a species, can’t run away from nature. Instead, we need to prepare for it.

Every human being on the planet needs air, water, and food. It’s easy to get caught up with other things, but these three are the absolute necessities. The governments all around the globe showed that they are incapable of handling a pandemic. Click on this link for more info.

That shows us that we need to prepare for the worst. If another wave of coronavirus hits the world, then you need to pack your shelves full of food and water to last through a longer period. Going to stores might become dangerous soon since more and more people are getting infected every day. That’s why we’re going to cover the best tips for building an emergency stockpile of food and water.

Best Tips For Disaster Food Storage

Set a goal and start

It would be best if you made a plan depending on where you live. If you’re located on the outskirts of town, then it would be best to buy a month’s supply of everything. If you’re somewhere close, the period can be shorter. You should always have enough food and water at home that would last you at least three days.

In addition to that, you must have a flashlight in case the power runs out. A manual radio is also a good idea if you don’t have one. Phones won’t be of much use if the power system fails. They’re going to become useless metal bricks if we don’t charge them.

Finally, make sure you get a first aid kit since anyone can get hurt in an unknown scenario. The best place to get all of these things at once is from the Red Cross organization. You can order a kit online, and they’ll bring it to your door.  Visit this link for more info https://www.realsimple.com/food-recipes/shopping-storing/emergency-foods.

As soon as you have enough resources to last you three days, try living off them. If you handle everything nicely, increase the amount you stockpile, depending on your goals. This gives your psyche a boost since you’ll know you can handle it if the time comes.

Start prioritizing

best tips for disaster food storage

We can live without food for 40 days, but we can only survive for a week before we die of thirst. This means that water is more important than food. Each person in a family should have at least a gallon for a day. The best way to store water is to buy it bottled.

The task has already been completed at a factory, and you only need to put it in a safe place. Check the labels and see how the expiration dates hold up. It’s a good idea to have unscented bleach lying around in case you need to disinfect water yourself. The brands that are full of added color and additives won’t do you any good. Instead, look for something that’s safe and can be used to disinfect water.

What kind of food is best?

In case of an emergency, you won’t have too much time to cook. Maybe the electricity lines won’t work, so you’ll need to rely on the best prepper food and what you have. Fire may suffice on some occasions, but many people don’t know how to light it. The best foods are the ones that are high in nutritional value but don’t need any preparation.

A perfect example is a bucket of peanut butter. It lasts for a long time, and it’s high in calories. Canned foods are also perfect for these kinds of scenarios. Canned meat, beans, seafood, peas, and carrots last for years without spoiling.

Making a stockpile from them is easy, and it doesn’t take a lot of time. Nuts and trail mixes are good for your health, high in vitamins, and rich in calories. Granola bars are a great alternative too. If you have the opportunity, get some sports drinks with a low amount of sugar in them.

In a catastrophic scenario, you’re burning a lot of calories, and you sweat profusely. This causes our bodies to lose electrolytes. Sports drinks are good in the sense that they replenish our energy quickly and safely bring back the electrolytes that are lost during workouts.