Wednesday, 13 December 2017

Ram Rochak Tarkari


It’s a delicious Oriya vegetarian dish popular in the Baripada region of Odisha. This dish is made during Ratha Yatra. This a very simple dish. Mung dal dumplings are cooked with vegetables like brinjal and potatoes.  This dish can be served with rice.
This recipe is adapted from Sweta Biswal's blog Oriya Rasoi....


For the Dal Dumplings / Bara
Ingredients
1/2 cup Yellow Split Lentils(Mung Dal) soaked for 1 to 2 hours
1/4 cup Whole Green Gram (Whole Green Mung Dal) soaked for 4 to 5 hours
1/2 tsp Cumin seeds
2 Red Dry Chillies
A pinch of Asafetida
Salt to taste
Oil for fry the dumplings


Method
Add the cumin seeds, dry red chillies, asafetida, salt, yellow mung dal and green whole mung dal in a grinder. Add very little water as the batter should be thick. Grind the dal into a batter. Take oil in a wok and let it heat up. Add a tsp of the batter in the oil. Repeat the process for 3 to 4 times. Fry it till golden brown in colour. Remove it from the oil and keep it aside.

For the Masala Paste
Ingredients
2 to 3 small pieces of Ginger
2 Dry Red Chillies
1 small Green Chilli
1/2 tsp Cumin seeds
3/4 tsp Coriander seeds
1/2 tsp Turmeric powder


Method
Add the ginger, red chillies, green chilli, cumin seeds, coriander seeds and turmeric powder in the grinder and grind the ingredients. Add 2 to 3 tbsp water and grind it again into a paste.

For the Curry
Ingredients
Mung Dal Dumplings
1 cup Brinjal cut into medium cubes
2 medium size Potatoes cut into medium size cubes
1 Green Chilli slit
1 Green Cardamom
1 small piece Cinnamon
2 Cloves
Salt to taste
Masala paste
2 tbsp Oil
1/2 tsp Ghee


Method
Reduce the oil in which the dumplings had been fried to 2 tbsp. Add the cumin seeds, clove, cardamom, cinnamon and green chilli. Let it crackle. Add the masala paste. Sauté it till the oil leaves the masala. Add the potatoes. Stir and cook for a minute. Add the brinjal. Stir and cook for another minute. Add 1 1/2 cups of water. Stir, cover and cook for 10 minutes. Open the lid, add salt to taste. Stir, cover and continue to cook until the potatoes are 80 percent done. Open the lid, check if the potatoes are almost done. Add the dumplings and continue to cook for another 4 to 5 minutes. Drizzle ghee and switch of the flame. Serve it with hot steaming rice. 



Wednesday, 6 December 2017

Dumur er Dalna


Dumur means ‘Fig’ in English. It is commonly found all over the world. Ripe and dried fig (Anjeer)is eaten and known to all of us, but the raw / tender fig which is cooked into delicious curry or sabji is not known to many. 

This is not only delicious but is healthy too.
As kid when ever I travelled to Kolkata, I have eaten this many a times in my Aunty’s house, but staying in Mumbai, though there are many fig trees, the raw tender fig or kochi Dumur is not available at all. Since I have not been to Kolkata for many years, I couldn’t source it out. A big thanks to my neighbor who got this for me from Kolkata. I was craving for it.
These ones are very small in size so, I had to cut into 2 halves and scoop the seeds out. The little bigger ones can be cut from the sides and the center seeds can be directly discarded. As the cutting and cleaning process is a bit tedious, this recipe is now not made very often in the urban kitchen. 
There are many recipes made with dumur. I still remember as a kid Dumurer Jhol was given when I was sick. This is an vegetarian recipe without onion and garlic. You can serve this dish with roti or rice. 

Ingredients
250 grams Dumur or Fig
2 medium size Potato cut into small cubes
1 Tomato puréed
1 tbsp Ginger and Cumin paste ( 1 small Ginger piece and 1 tsp Cumin seeds)
2 Green Chillies slit
1/2 tsp Cumin seeds
2 Bay Leaves
Salt to taste
1 tsp Sugar
1/2 tsp Turmeric powder
1/4 tsp Garam Masala powder
2 tbsp Oil
1/2 tsp Ghee




Method
Cut the fig into 2 halves and with the edge of the knife scoop out the seeds. Put the cut pieces into the water. Now take some water in the vessel. Add 1/2 tsp turmeric powder and salt. Add the fig pieces into the water and boil it till tender. Don’t over cook. Drain the water and keep it aside.

Heat up the oil in the same vessel. Add the cumin seeds and bay leaves. Let it crackle. Add the ginger and cumin paste. Sauté it on low flame for a minute. Add the tomato purée. Stir and cook for a minute. Add the sugar, turmeric powder and salt. Stir and let it simmer for a minute till the oil separates from the paste. Add the potatoes, stir and cook for a minute. Now cover and cook for another 2 minutes on low flame. Open the lid and stir, add the green chillies and stir again. Now add the boiled dumur. Stir and cook for a minute. Now cover and cook for another 2 minutes on low flame. Opened the lid, stir and add a cup of water and stir again. Cover and let it simmer on medium low flame till the the water has reduced and the potatoes are cooked. Open the lid and check if the potatoes are cooked. Sprinkle garam masala powder and drizzle some ghee on top. Switch off the flame. Serve Dumur er Dalna with roti or rice.