Mujaddara Arabic Lentil Rice with Brown Onions served with Laban

Mujaddara is a Arabic Lentil Rice very similar to our Indian Masoor Palau and it is served with Laban again very similar to Indian Raita. I have used very less oil and cooked this in a cooker, but this can be cooked in a pot.
Mujaddara  Arabic Lentil Rice with Brown Onions
Ingredients
1 cup Brown Lentil
1 cup Basmati Rice
2 Big Size Onions sliced
4 Garlic Cloves minced
1 stick Cinnamon
1 Green Cardomon
2 Cloves
1/2 tsp Cumin seeds
1 tsp Cumin powder
1/2 tsp Pepper powder
Rock salt to taste
1/2 tsp Olive Oil
Olive oil spray

Method
Take the Rice and the Lentil separately wash it and soak it for 30 minutes. Take a cooker add 1 1/2 cup water,  the lentil and some salt to taste and give just 2 whistles. The lentil should cook at the same time should not be mashy. After the pressure releases remove the lentils and drain the water out.
Keep it aside. Take the same pressure cooker, add 1/2 tsp oil, heat it up. Add the cumin seeds, cloves, cardomon and cinnamon. Let it crackle. Add the garlic and 1/4 of the sliced onions. Sauté it till the onions changes it's colour. Remove the water from the rice. Add the rice in the cooker. Stir the rice for 2 minutes, add 2 cups of water, salt to taste, cumin powder and pepper powder, close the lid and give just one whistle. Let the pressure release, open the cooker and add the cooked lentils. Very gently mix the rice with the lentil. Now just cover and cook till the rice is done. Now take the remaining onions, and spread them on a oil sprayed baking tin. Spray oil on the onions too. In a pre heated oven at 200 degrees Celsius brown the sliced onions for 10 minutes. Take it out from the oven and stir the onions once, put it back in the oven for another 10 minutes.. Repeat the process till golden brown in colour.
OR
Take a non stick pan, spray the oil and sauté the onions on a low flame until brown in colour, if required then spray oil once more in between the process.
Put the Mujaddara into a serving dish and spread the brown onions on the top. Serve with Yogurt Cucumber Salad called Laban.

Cucumber Laban
Ingredients
2 cups Curd made from skimmed Milk
2 cups Cucumber Grated
1 Garlic cloves grated
1/4 tsp Lime juice
1/4 tsp Pepper powder
Rock Salt to taste
1/2 tsp Dried Mint

Method
Take a mixing bowl, add curd, salt, pepper powder and lime juice. Whisk the curd well. Add the cucumber and garlic and whisk it again. Add the dried mint from top and serve it with the Rice.

Moroccan Kababs served with vegetables and Doi Begun...

Moroccan Kababs served with vegetables and Doi Begun... 

Healthy Fusion... Combining the recipes of the 2 countries India and Morocco... 

The other day I had been to a food event where Oriya food was on the lime light ... The Oriya food though not so popular is super tasty. One of the quick and easy dish which is Doi Begun was taught to us by Chef Ananya Banerjee on the day of the event. The Brinjals are cut into half and fried in hot mustard oil and then the beaten curd was poured over the fried brinjals and tempered with seasoning and garnished with roasted cumin and chilli powder... It is an excellent side dish to go with the main course. Though she had fried the brinjals here I have grilled the brinjals to make a healthy version... I wanted to give the  Doi Begun a different look, so I served the Doi Begun with Morrocan Kabab and vegetables. Moroccan Kabab is again a healthy dish with aroma of spices flowing in. The main ingredient is mutton or chicken but either of the ingredient like cottage cheese, tofu, mushrooms can be used. It is marinated in curd, lime juice and Moroccan seasoning. Once marinated it is grilled  with vegetables and served with mint curd. The Doi Begun was thoroughly enjoyed with the Moroccan Kabab. 

Doi Begun (Brinjals with Curd)

Ingredients

4 medium long size Brinjals cut into half or take one big Bringal cut into half and cut into thick slices

Rock Salt to taste

1/2 tsp Turmeric powder

1/4 tsp Mustard seeds

Few Curry Leaves

1 Or 2 Green Chilli chopped

1 cup of Curd 

Few Drizzels of Mustard oil

Sprinkle of Seasoning Powder

Method

Take the cut brinjals. Rub salt and turmeric powder on the brinjals. Take a baking tray. Spray mustard oil on the baking tray. Place the brinjals. Drizzel mustard oil on top of the brinjals. Grill the brinjals at 200 degrees celsius for 15 minutes. Turn the brinjals and grill for 15 minutes more until brown in colour. Take curd in a mixing bowl, beat the curd with salt. Take a pan, add 1/4 tsp Mustard oil, let it heat. Add the mustard seeds, curry leaves and chopped chillies. Let the mustard seed crackle. Take a serving dish. Arrange the brinjals on the plate. Pour the curd over the the brinjals, then pour the mustard seed seasoning on the curd. Garnish with roasted cumin and chilli seasoning powder on top. 

For the Seasoning Powder

Ingredients

1/2 tsp Cumin seeds

1 Red Dry Chillies

Method

Take a pan. Add the chilli and the cumin seeds. Roast the cumin seeds till light brown in colour. Cool it down and then grind it. 

Moroccan Kabab with Vegetables

For the Vegetables 

Ingredients 

1 of Any Vegetables can be taken and cut into thick strips (Onion, Capsicum any colour, Tomato, small Zuchinni)

4 Mushroom 

1 tsp of Mint leaves

Salt to taste

Method

 Take the Tomato,cut it into half. Scoop the pulp out and cut into strips. Cut the other remaining vegetables into thick strips. Keep it aside. 

(I have used only capsicum and mint)

For the Kabab

Ingredients

250 grams of boneless Chicken or Mutton cubes OR Cottage Cheese or Tofu cubes 

1 1/2 cup Curd

1 tbsp Garlic Paste

1 tsp Lime juice

1/4 cup Mint Leaves chopped 

1 tbsp Moroccan seasoning 

Salt to taste

Method 

Take a mixing bowl. Mix all the above ingredients and marinate overnight or for 8 hours. Take some bamboo skewers and soak them in water. Take one skewer and insert 4 to 5 pieces of the meat cubes. Repeat the same process with the rest of the remaining meat. Arrange the skewers on a baking tin. Pour some marinated juices on the pieces and keep the remaining juices aside. Spread the cut vegetables and mint leaves on the tray. Grill the kababs and vegetables at 200 degrees celcius in a preheated oven for 15 minutes. Take the tray out, remove the vegetables and keep it aside. Turn the meat cubes. Add few spoon of the marinated juices on the pieces. Put the tray back in the oven and grill for 15 minutes. Keep turning after 15 minutes and keep adding the juices or other wise the meat pieces will dry up. Total Grilling time is approximately for an hour or till tender. 

If using Cottage cheese, Tofu or Mushroom 

The marinate for an hour. Insert it in a bamboo skewer. Repeat the same process as the meat cubes.Then grill for 10 minutes at 200 degrees celcius in a pre heated oven, turning after 10 minutes and applying the marination to keep the cottage moist. Grill Adani for 15 minutes. 

To serve take a plate. Arrange the skewers on the plate. Add the grilled vegetables on the sides. Add few pieces of Doi Begun and sprinkle the seasoning of Doi begun that is roasted cumin and chilli powder. Garnish with few mint leaves. 

Moroccan Seasoning

Ingredients

1 tsp Cumin seeds

1 tsp Coriander seeds

1 Mace

1/4 tsp Ginger powder

1/4 tsp Nutmeg powder

1/2 tsp Red chilli powder

2 Cloves

1 small pieces of Cinnamon 

1 Green Cardamon 

Method

Take all the above ingredients and grind it into powder.

Vegetables and Cottage Cheese Baked Whole Wheat Paratha with Vegetable Raita

Vegetables and Cottage Cheese Baked Whole Wheat Paratha with Vegetable Raita
Healthy and Tasty.....

For the Paratha Stuffing
Ingredients
1/4 cup chopped Spinach
1/4 cup grated Beetroot
1/4 cup grated Carrot
1/4 cup grated Bottle Gourd
1 chopped Green Chilli
1/4 tsp Garlic paste
1/4 cup grated Cottage Cheese
Salt to taste
1 tsp Pav Baji Masala
1/4 tsp of Oil

Method
Take a wok, add oil. Let it heat. Add all the above ingredients one by one. On a low flame stir the ingredients together and let it cook for 3 to 4 minutes. Switch of the gas and let the stuffing cool..

For the Dough
Ingredients
1 cup Whole wheat Flour

Method
Take the flour in a mixing bowl and add water little at a time... To make a semi soft dough. Knead it well and keep it covered for 10 minutes.

To make the Baked Paratha take a lemon size portion of the dough. Add 2 tbsp stuffing in the centre. Close the edges, sprinkle some flour and roll the dough. Place the paratha on a baking tin. Bake the Paratha at 200 degrees for 10 minutes in a preheated oven, then turn the paratha and bake again for 10 minutes or till brown in colour. Take the hot paratha and spread 2 to 3 drops of melted butter. Serve with vegetable raita and Mint Chutney

Vegetable Raita
Ingredients
1 cup of skimmed milk curd
2 tbsp of chopped Tomato
2 tbsp of Red Cabbage
2 tbsp of chopped boiled Beetroot
2 tbsp of Cucumber
A pinch of Chat masala

Method
Beat the curd in a mixing bowl.  Add all the vegetables one by one and mix it. Sprinkle chat masala on top.

Healthy Veg Biriyani with Carrot, Cucumber and Mint Raita served with Adraki Roast Chicken Legs.

On a diet.... So what... Life is to enjoy and not sulk.. Today enjoyed Eid diet food for lunch with

Healthy Veg Biriyani with Carrot, Cucumber and Mint Raita served with Adraki Roast Chicken Legs... All without oil..

For Veg Biriyani
Ingredients
1 cup Basmati rice washed and soaked in water for 15 minutes
4 to 5 French beans cut into big pieces
1 Potato cut into 4 pieces
4 small size Mushrooms kept whole
1 small size Broccoli cut into big pieces
1 small size Green Capsicum cut into cubes
1 small Onion cut into cubes
1 Tomato cut into cubes
1 Green chilli cut into pieces
2 tbsp Greeen Peas
1/4 cup Spinach chopped
( Use any vegetables as per required)
2 tbsp Biriyani Masala
1/4 tsp Turmeric powder
Salt to taste
Few Strands of Saffron
1/2 cup Milk
1 cup Curd
1 tbsp Onion paste
1 tbsp Tomato paste
1/2 tsp Ginger paste
1 Garlic paste
2 Cloves
1 Cardomon
1 small stick Cinnamon
2 Bay leaves
1/4 tsp Cumin seeds
1/2 Onion sliced and dry Roasted
1 tbsp Coriander leaves

Method
Take the curd, add tomato paste, onion paste, garlic paste and ginger paste and mix it. Keep it aside. Take rice, add 2 cups of water and keep it to cook. Add whole cardamom, 1 bay leaf, cinnamon and cloves. When the rice is almost done.. Add the saffron in the milk, mix it and add it to the rice. Cook it the rice is done. Keep it aside. Take a wok. Add cumin seeds and 1 bay leaf. Dry roast the cumin seeds. Add the curd mixed with all the paste. On a low flame cook the curd and the paste for 2 minutes.  Add the biriyani masala, turmeric powder and salt to taste. Cook for few minutes. Add all the vegetables and chilli. Stir the vegetables. Cook on low flame till the vegetables are 1/2 cooked.. If water is required then add little water while cooking. Take a pot. Add the vegetables in the pot. Add the layer of rice... Sprinkle roasted onions and coriander leaves and cook it for 10 minutes in the dum... Serve hot with carrot, cucumber and mint raita.
P.S. If on a restricted diet then cook the vegetables separately and while serving measure the quantity of the vegetables, put it on a plate and then measure the rice quantity required and add it on top of the vegetables.

Biriyani Masala
Ingredients
1/2 tsp Turmeric powder
4 Cloves
2 Green Cardomom
1 small stick Cinnamon
2 Pinch grated Nutmeg
1/4 tsp Mace
6 Pepper corn
1 tbsp Coriander seeds
1/2 tbsp Cumin seeds
1 Star anise
1 Marathi moggu
1 Bay leaf

Method
Grind all the above ingredients into powder.

Carrot, Cucumber and Mint Raita
Ingredients
1 cup beaten Curd
1 small Carrot grated
1 small Cucumber grated
Few Mint leaves chopped
2 Pinch of Chat Masala

Method
Mix all the above ingredients together to serve with the biriyani...

Adraki Roast Chicken Legs..
Ingredients
4 pieces of Chicken legs
1/2 tsp Ginger paste
1/4 tsp Chilli paste
1/2 tsp Onion paste
1/4 tsp Lime juice
1/2 tsp
Salt to taste

Method
Take a pan, marinate the chicken with all the above ingredients for 30 minutes. Take a pot add 1/2 cup water and cook the chicken legs till tender and the water has dried up. If required add more water to cook the chicken. Don't over cook the chicken. Take a non stick pan. Add the chicken legs and roast the chicken from all sides... It can be done on a charcoal  or a oven too... In a oven just roast it till brown for 15 minutes at 200 degrees Celsius in a pre heated oven as the chicken is already cooked.

P.S. Rock salt is best to use... Adjust salt as per the diet plan...

Tomato Polau Rice Paneer Hariyali ke Sath..

Tomato Polau Rice  Paneer Hariyali ke Sath..

For Tomato Polau Rice
Ingredients
1 Cup Basmati Rice washed and soaked for 30 minutes
3 Tomatoes made to paste
1 Onion finely chopped
1 tsp Garlic paste
1 tsp Garam Masala powder
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Chilli powder
Salt to taste
2 tbsp Oil

Method
Cook the rice and keep it aside. Take a pan. Add oil and heat it. Add the onion. Sauté it for 2 minutes, add the garlic paste. Sauté it for few seconds and add the tomato paste, add salt, turmeric powder, cumin powder, coriander powder , chilli powder and garam masala powder. Cook for 2 minutes. Add  1/2 cup water. Cover and cook for 3 minutes. Add the rice and mix it till all the tomato gravy it coated to the rice. Keep it aside.

For Paneer Hariyali
Ingredients
500 grams Paneer cut into cubes
1 small Onion chopped
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1 tsp Cumin and Coriander powder
2 tbsp of Oil

To make the Hariyali Paste
Ingredients
1/2 cup Coriander leaves
1/4 cup Mint leaves
2 Green chillies
3 Garlic cloves
1 tsp Lime juice
Salt to taste
Method
Grind all the above ingredients into paste.
Take a pan and add oil. Let it heat. Add onion and sauté it till brown.  Add the paneer cubes and sauté it for few seconds. Add the Hariyali paste, salt, turmeric powder, coriander and cumin powder and garam masala powder. Stir it well. Cover and cook till all the water dries up.

To Assemble and Serve  the Tomato Polau Rice and Paneer Hariyali ........
Take a plate. Add the rice and make a well in the centre. Add the Paneer Hariyali in the centre. Garnish the paneer hariyali with beaten curd..

Healthy Malai kofta

Few day back on Food Food Chef Saransh Goila had shown his way of making Healthy Malai kofta on Food Food  #HealthChallenge.. Here is my way of making Healthy  Malai kofta without the Malai....It's a very healthy and Jains can enjoy it to as has no garlic and onions...

For the Kofta
Ingredients
3 raw bananas grated
1  potato grated
2 tbsp home made paneer
Salt to taste
1/2 tsp ginger
1 tbsp corn flour
1 tbsp wheat flour
1/2 tsp garam masala powder
1 tsp green chilli chopped
2 tsp oil
Method
Pre heat the oven at 200 degrees. Take the grated raw banana and grated  potato and add 1/4 cup water and boil it on slow flame till the water dries up. Take of the gas and add the rest of the ingredients except oil. Mix it properly. The mixture should bind properly. Grease a non stick baking tray. Make small balls. Arrange the balls on a tray. Bake the kofta ball at 200 degrees for 25 minutes. In between after 15 minutes spray the kofta balls with oil from top and bake till done. Keep it aside.

For the gravy
1/2 tsp ghee
1/4 tsp cumin seeds
1 bay leaf
1/2 tsp garam masala powder
Salt to taste
1/2 tsp Sugar

For the paste
2 tbsp milk
1/2 tetra pack coconut milk
2 tbsp hung curd
1/2 ginger
2 tbsp paneer
2 tbsp kaju
1 green chilli
1/2 tsp coriander powder
1/2 tsp cumin powder
Grind and all the above ingredients together to make a paste.
1 tbsp chopped coriander leaves...
1/2 tsp paneer grated for garnishing...

Method
Take a non stick pan and add cumin seeds and bay leaf. Add the paste and on a low flame cook the gravy stirring the gravy constantly. As the gravy thicken up very fast, add 1/4 cup water and keep cooking for 5 minutes. Add salt,sugar and garam masala powder. Add 2 cup of water and boil the gravy for another 10 minutes on low flame. As the gravy thickens,  add the kofta balls and let it simmer for few minutes. Add the ghee and sprinkle a pinch of garam masala powder from top and garnish with chopped coriander leaves and paneer. Have it with hot chappatis...

Kanthola Aur Aloo ke Achari Karare Spiny Gourd and Potato Achari Crispy Fry

Kanthola Aur Aloo ke Achari Karare
Spiny Gourd and Potato Achari Crispy Fry

For Frying the Vegetables
Ingredients
250 grams Spiny Gourd cut into 4 pieces lengthwise
2 Potatoes cut into small thick strips
1/4 cup Besan / Gram flour
1/2 tsp Turmeric powder
Salt to taste
Oil to fry

Method
Take the spiny gourd and Potato strips in a mixing bowl. Add salt, turmeric powder and gram flour. Mix it well. Take oil in a wok. Fry the vegetables till golden brown. Remove it and drain the excess oil on a kitchen towel. Keep it aside.

For the Achari Powder
Ingredients
1/4 Fenugreek seeds
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
1/2 tsp Carom seeds
1/4 tsp Coriander seeds
1/4 tsp Cumin seeds
2 Red Dry Chillies
1/2 tsp Turmeric powder
1 tsp Dry Mango Powder

Method
Roast all the seeds and the red chillies  in a pan. When it cools down, then add the turmeric powder and dry mango powder. Grind it into a fine powder.

For Seasoning
Ingredients
1/2 tsp Mustard seeds
2 Green chillies slit
Few Curry leaves
1 tbsp Oil

Method
Take oil in a pan. Add the oil. Let it heat. Add the mustard seeds. Let it crackle. Add the green chillies and curry leaves. Sauté for few seconds. Add the fried spiny gourd and potatoes. Toss it well. Add the Achari powder and toss it well together. Serve with Chappati.

Mattappoo Thoran ( Pumpkin flower Thoran )

Mattappoo Thoran

These Pumpkin flowers had grown in my balcony garden today morning. Normally I dip it in the batter (Bengal gram flour, kalonji, chillies chopped, poppy seeds) and fry them. Today I thought of doing something different. So prepared the pumpkin flowers in Kerela style. The dish is called --   Thoran

Ingredients: 

Pumpkin flowers and tender leaves of pumpkin.

1/2 cup coconut grated

1 tsp cumin seeds

Salt to taste

2 green chillies

1/2 tsp turmeric pd.

4 to 5 garlic

Some curry leaves

1 medium onion chopped

1/2 tsp mustard seeds

1 dry chilli

Curry leaves

2 tbsp coconut oil or any normal oil.

Method: 

Chop the pumpkin flowers and leaves. Roughly grind coconut, salt, turmeric, cumin seeds, curry leaves, onion and garlic and keep it aside. Take a vessel add oil and let it heat. Add mustard seeds, curry leaves and dry chilli. As it starts to splatter add the chopped pumpkin flowers and leaves. Saute it for some time and add the paste. Cook the vegetable on slow fire until dry. Serve it with hot rice.

 For non vegetarians: 

You can add small prawns or any small fish. Just fry it and add to the vegetable.

Chanar Borar Dalna / Paneer Kofta Curry

Chanar Borar Dalna / Paneer Kofta  Curry

It’s a Traditional Bengali dish. My Ma use to make it very often. It is a total vegetarian dish...

For the Paneer kofta
Ingredients
2 cups Paneer (water drained out)
3 tbsp All purpose flour
Salt to taste
Oil for shallow frying

Method
Take paneer,salt and flour. Mix it well. Make equal portion balls and give it a flat shape. Heat oil in a fry pan. Fry the koftas from both the sides. Fry it till brown in colour. Keep it aside.

For the Dalna
Ingredients
2 Potatoes cut into medium size cubes
1 big Tomato ground into paste
1 Green chilli slit
1/2 tsp Ginger paste
1/2 tsp Cumin seeds
1 Bay leaf
2 Cloves
1 small Cinnamon stick
1 Cardomom
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Chilli powder
1/2 tsp Garam Masala powder
1 tsp Sugar
Salt to taste
1  1/4 tbsp Ghee

Method
Take a pan. Add 1 tbsp ghee and let it heat. Add cumin seeds, bay leaf, cardamom, cinnamon and cloves. Let it crackle. Add ginger paste. Sauté it for few seconds. Add  the potatoes and fry the potato cubes on a medium flame covered and stirring it occasionally for 3 minutes. Add the tomato paste. Add salt, sugar,  garam masala, turmeric powder, cumin powder, coriander powder and chilli powder. Stir it and cook it covered for 2 to 3 minutes. Add 2 cups of water. Cover and cook till the potatoes are tender. Take it off the gas. Add the fried paneer balls, 1/4 ghee and sprinkle garam masala powder. Serve it hot with Rice or Chappati.

Garlicky Hasselback Eggplant with Tomato and Basil

Garlicky Hasselback Eggplant with  Tomato and Basil
Ingredients
1 big Eggplant
6 Garlic cloves minced
1 Tomato chopped
6 Basil leaves thinly sliced
Salt to taste
1/2 tsp Pepper Crushed
1/2 tsp Chilli flakes
1 tbsp Olive oil
2 tbsp Cheddar cheese grated
2 Tbsp Balsamic vinegar

Method
Preheat the grill pan to medium heat. Slice the eggplant 3/4 the way through ,leaving the bottom in tact. Add salt, pepper, chilli flakes and garlic to the eggplant. Rub the spices well in the cut section. Keep the eggplant on a sheet of aluminum foil and fold the eggplant tightly in the foil.Grill for 45 minutes, at 180 degrees Celsius or until the eggplant  is tender. When it is done, open the foil, add the tomato, sprinkle the chopped  basil leaves, drizzle with olive oil, balsamic vinegar and cheese. Grill for another 5 minutes. Serve hot.

Recipe source Parry's Plate. 

Gohona / Nakshi Bori

They are dried dumplings / wadi made in the design formed with Urid dal / split black gram  batter. Gohona or  Goyna means jewellery in Bengali. 

Purba Medinipur in West Bengal is very famous for making these bori. In 1930 one of the student from Shantiniketan presented the gohona bori to Rabindranath Tagore, he was so impressed by the art that he wrote a letter seeking permission to preserve the photographs of Gohona Bori at the Art Building of Shantiniketan. 

Source - Google 

This boris are made and send as a part of a trousseau during wedding, but now these boris are dying art and are available during handicraft exhibitions / fair or in govt. emporium.

  The state is trying its best to keep this art alive by training ladies from the villages. 

These are made during winter.  The urid dal is crushed and broken down, thereafter soaked and washed well with water. The skin is removed and then the dal is made into paste on a sil - bata and beaten / whisked very well with hand. Now a days the ready split  dal is soaked and grinder is used to make a paste and with the help of a beater, the batter is whisked. 

The batter is then added into a piece of cloth with nozzle, now piping bags are used. Various designs are created on a bed of poppy seeds. It’s dried under the sun. It’s fried and eaten with dal and rice or enjoy it by itself.

Ingredients
1 cup Urid dal soaked
Salt to taste
Poppy seeds to sprinkle on the plate

Method

Wash and soak the dal for 6 hours. Drain all water from the dal. Blend all the ingredients except poppy seeds in a mixie without any water. Make a very  fine paste. Take this paste in a big bowl. Start beating the batter vigorously. It should become very fluffy and when a drop of batter  placed on water it should float. Now to make designs pour the batter in a piping bag with writing nozzle. The designs should not be very thin as the sun will make them thinner and brittle. Take a steel plate. Sprinkle poppyseeds to cover the surface completely. Now comes the fun part, play with your creativity. Use toothpick to stop the batter coming out from the piping bag.
Once done dry them in sun for 3-4 hours and let them sit on the plate overnight. Next day if still moist again dry for 1-2 hours. Once dried keep them stored in airtight container. Fry them and serve it with dal and rice or have it just like

Home made Bori and Borir Tarkari

Home made Bori and Borir Tarkari
Ingredients
1 cup Urid Dal washed and soaked
1/2 tsp grated ginger
1  green chilli
1/2 tsp fennel seeds
1/2 cup Petha /chachikomro / Ash gourd water squeezed out
Salt to taste
Method
Grind all the above ingredients in a grinder. Avoid adding water ... Only if required then add very little water... Beat the mixture very well with your hand. To test add a drop of the batter in a bowl of water, if then batter flots in water then it is done. Take a bowl of water. Dip your hands in water and put the Bori on a sheet of plastic or cloth. Let it dry in the sun for 2 days. Once done store the Boris in a air tight container.

Borir Tarkari
Ingredients
10 to 12 Borirs
1 big potato cut into thick strip
1 tomato cut in to thick strip
2 green chillies
2 tbsp mustard oil
1/2 tsp kalonji
1/2 tsp ginger grated
2 tbsp mustard paste
1/2 tsp turmeric powder
Salt to taste
Method
Fry the boris and keep it aside. Take the remaining oil and add Kalonji and green chillies. Add the potato and tomato strips. Sauté it. Add mustard paste, ginger grated, turmeric powder and  salt. Stir it well. Add a cup of water. Cook the vegetables covered for 5 minutes. Add the boris and cook till the vegetables are tender and done. Serve it hot with rice.

Dharosh - Aloor Bhaja Tarkari ( Lady finger and Potato Fried Sabji)

Dharosh - Aloor Bhaja Tarkari ( Lady finger and Potato Fried Sabji)
Ingredients
250 grams medium size lady finger  washed and cut length wise into 2
2 Onion cut into half and slices
2 Potatoes  cut into thick strips
1 Tomato cut into thick strips
2 Green chillies slit
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp cumin seeds
Salt to taste
2 1/2 tbsp  Oil
Few Coriander leaves chopped finely for garnishing

Method
Take 1 tbsp oil in a non stick pan. Heat it, add the potatoes and sauté and cook it on high heat till tender stirring it occasionally. Take it out from the pan and keep it aside. Add 1 tbsp oil in a pan, heat it and saute and cook the lady fingers. Take it out from the pan and keep it aside. Add the remaining  oil, heat it and add the cumin seeds. Let it crackle,  add the onions and green chillies. Fry the onion till brown. Add the potatoes, lady fingers and tomatoes. Stir it for 1 minute on high flame. Add salt, turmeric powder, cumin powder and coriander powder. Stir and cover the pan. Cook it on low flame for 3 minutes. Take it off the flame, garnish with coriander leaves.

Luchi, Alur dom and Begun Bhaja

Luchi, Alur dom and Begun Bhaja

Luchi
Ingredients:
2 cup Flour (Maida)
1/4 tsp salt
3 tbsp vegetable oil
warm water as needed
Oil for deep frying

Method:
Mix the flour, salt  in a bowl. Add a bit of oil and water and knead to a firm dough. Cover the dough and keep it for some time.  Knead the dough again for a bit. Make small balls. Take one ball of the dough and dip one side of it into the oil and roll in out into a 4 inch flat circle. Repeat for the remaining balls. Heat the oil in a kadai till its quite hot. Add the luchis to the hot oil and make sure that is it covered in oil. Flip it over and let it cook on the other side till its golden brown. Serve hot alur dom and begun bhaja.

Alur dom
Ingredients
8 potatoes cut in to half and boiled and peeled
1 tomato finely chopped
1/2 tsp ginger paste
1/2 tsp chilli paste
1/2 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp cumin seeds
Salt to taste
1/2 turmeric powder
1/2 tsp sugar
2 tbsp mustard oil
1 tbsp ghee
2 tbsp curd
1 tsp bhaja masala ( coriander seeds, pepper, cumin seeds, red chillies - all roasted and powdered)
Method
Take oil and heat it well. Add potatoes and stir it well and take the potatoes out and keep it aside. Now add cumin seeds and after few minutes   add  chilli paste, ginger paste and tomatoes and saute it. Add curd , turmeric powder, cumin powder, coriander powder, garam masala, salt and sugar.Mix the gravy well on a slow flame for some time.. Add 1/2 cup water and boil the gravy well and now add the potatoes. Stir the potatoes well and cook it for some time till the potatoes mixes with the gravy. Add ghee and sprinkle bhaja masala on top. Serve hot with luchi.

Begun bhaja
Ingredients
2 big brinjals cut in to big pieces
1/2 tsp turmeric powder
Salt to taste
Mustard oil for frying
Method
Apply salt and turmeric powder on the brinjal.  Heat the mustard oil and fry the brinjals.

Tomator Tok

Tomator Tok
Ingredients:
4 Ripe tomatoes  chopped
1 small onion chopped
1 tsp garlic chopped
1/2 tsp  Ginger paste
1/2 tsp turmeric powder
1 dry red chilli
1/2 tsp Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin)
1 Bay leaves 
1 tsp Sugar
Salt  to taste
2 tsp Oil

Method
Boil the chopped tomatoes with ginger, turmeric  and salt in 4 cups of water.Once the tomatoes become soft, stir the mix thoroughly into a thick paste.In a separate pan, heat the oil and brown the onions and garlic.Add in the panchforon, dry red chilli and bay leaf, and fry for another minute.Add all the ingredients from the pan into the tomato mix.Stir in the sugar and let it simmer for another 2 to 3 minutes.Serve hot.

Oler Danla ( Yam curry)

Oler  Danla ( Yam curry)
Ingredients
500 grams yam cut in to cubes
2 potatoes cut in to cubes
1 onion finely sliced
1 tbsp ginger garlic paste
1 tsp chilli paste
1 tomato chopped
1/2 tsp cumin seeds
1 bay leaf
2 tbsp of ghee
Salt to taste
1 tsp sugar
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder ( powder made of 2 cloves, 1 small stick Cinnamon, 2 cardamom  and 1/2 cumin seeds)
Method
Take 1 1/2 tbsp ghee in a kadai. Add cumin seeds and bay leaf. Let the cumin seed crackle. Add chopped onion. Saute till brown in colour. Add the cubes of potatoes, sugar and saute it for 2 to 3 minutes. Add ginger - garlic , chilli paste and salt to taste. Stir for 2 minutes more. Add the yam and the all the dry powder masala. On a low flame cover the kadai and cook for 2 to 3 minutes. Add the tomato. Cook it for few minutes more with a close lid. When the ghee starts to leave the sides of the Kadai add 2 small cups of water. Cook the yam on a medium flame till the potatoes and yam is cooked. Before serving add 1/2 tbsp of ghee and sprinkle garam masala from top.

Gobi (Cauliflower) ke Danthal (stems) ki Sabzi

Gobi (Cauliflower) ke Danthal (stems) ki Sabzi
Ingredients
Stem and leaves of a big cauliflower ( green part of a fresh cauliflower) cut in to medium size strips
Salt to taste
1 tbsp coconut oil
5 to 6 curry leaves
1/2 tsp cumin seeds
1 whole red chilli
For the masala paste
4 tbsp coriander leaves
1/4 tsp cumin seeds
4 garlic cloves
2 green chillies
2 tbsp coconut grated
1 small piece of ginger
1 tbsp curd
1/2 tsp sugar
1/2 pack Dabur coconut milk

Method

Grind all the ingredients for the masala paste. Take a pan and add coconut oil. Heat the oil and add cumin seeds, curry leaves and red dry chilli. Add the cauliflower stems and leaves and sauté it for few minutes. Now add the masala paste and cook the cauliflower stems and leaves. Add water in between and  cook on a slow flame till the  cauliflower stems and leaves are tender and all the water has almost evaporated. Drizzle some coconut oil from top and have it with hot rice...

Doi Begun - Brinjals made in Curd gravy

Doi Begun
Doi Begun is one of my favourite Bengali dish. I had learnt this dish from my neighbour.... (Mashima) Aunty Late Mrs. Leela Nath, where I stayed after my marriage in Chembur for 9 years. She was an amazing lady with an amazing culinary skill. She and her family is more than a family to me. I had a great time with her and Baudi (Bhabhi), my best friend, her Daughter in Law) while my stay in Chembur.
Ingredients
6 long thin Brinjals cut lengthwise along with the steam
2 Onion sliced( optional)
2 Green chilies slit
1/2 tsp Ginger paste
1 tsp cumin seed powder
1/2 tsp Coriander powder
1 tsp Turmeric paste
1/2 tsp Chilli powder
1/2 Garam Masala powder
Salt to taste
1 tsp Sugar
1/2 cup Curd
1/2 tsp Cumin seed
1 Bay leaf
Mustard oil for shallow frying
Few Coriander leaves Chopped

Method
Take the brinjals and marinate it with salt and 1/2 tsp turmeric powder. Take a fry pan. Add mustard oil for shallow fry. Heat the oil till smoking point. Fry the brinjals on medium flame till brown in colour. Keep it aside. Remove excess oil from the pan. Keep just 2 tbsp oil. Add cumin seeds and bay leaf. Let the cumin seed crackle. Add ginger paste. Sauté it for few seconds.
(Add the onions. Fry the onion till translucent.) - Optional
Beat the curd. Add the curd. Add salt, sugar, turmeric powder, chilli powder, cumin seed powder, coriander powder, chilli powder and garam masala powder. Sauté it for 3 to 4 minutes. Add 2 to 3 tbsp water. Mix the gravy. Simmer for 2 minutes. Add fried brinjals, cover and cook on low flame for 5 minutes. Doi Begun is done. Garnish with coriander leaves, serve it with hot rice.

Neem leaves, potatoes and brinjals stirred fried in mustard oil, Ash gourd ( Petha) Tarkari , Sponge gourd ( Turai) and potato Postor Tarkari, Karai Dal (Urid)

My simple rustic Bengali Vegetarian meal for the afternoon....... My Ma use to cook this kind of meal when I was a kid, but as kid I never liked lots of vegetables and made lots of fuss ... Now she is no more ... But now as I am ageing, my liking for typical Bengali food is growing stronger and and of course my Ma's culinary skill has been ingrained in me. So sharing some of her simple yet delicious recipes cooked today.......
Brinjal, Pumpkin and potato dipped in gram flour batter and fried in hot oil, Neem leaves, potatoes and brinjals stirred fried in mustard oil, Ash gourd ( Petha) Tarkari  , Sponge gourd ( Turai) and potato Postor Tarkari, Karai Dal (Urid), Ammer Chutney, Dahi, gondharaj lime and chill served from my balcony garden.....

Neem - Aloo  Begun Bhaja ( Neem leaves fried with Potatoes and brinjal )
Few tender Neem leaves
1 cup brinjal cubed
1 potato cubed
1 green chilli slit
1/4 tsp turmeric
1 tbsp mustard oil
Salt to taste

Method
Take oil. Heat the oil well. Add all the above ingredients and stir it well. Cover and cook on low flame stirring occasionally. Once the vegetables have become tender take it of the gas. Serve it with hot rice....

Ash gourd ( Petha / Chalkumro ) Tarkari
Ingredients
1/4 cup Bori fried
1 cup Ash gourd grated and some water squeezed out
1 tbsp ghee
1/2 tsp cumin seeds
1 bay leaf
1 dry red chilli
1 green chilli
1/2 tsp sugar
1/4 tsp grated ginger
Salt to taste
1/2 tsp garam masala powder
1 tbsp desiccated coconut
Method
Take a kadai. Add  and heat the ghee. Add cumin seeds, red chilli and bay leaf. As the cumin seeds crackles add grated ginger. Sauté for few minutes. Add the grated Ash gourd, sugar, salt, green chilli, garam masala powder and cook it till the water has dried up and the Ash gourd has become tender. Take it of the gas. Add coconut, sprinkle garam masala powder, few drops of ghee and fried crushed  Bori for garnishing.

Postor Tarkari
Ingredients
4 Sponge gourd cubed
2 potatoes cubed
1 green chilli
1 3/4 tbsp mustard oil
Salt to taste
1/2 turmeric powder
3 tbsp poppy seeds soaked in water and make paste with 1 green chilli

Method
Take a kadai, add 1 1/2 mustard oil. Heat the oil well. Add potatoes and sponge gourd , stir well and cooked till half fried. Add salt and turmeric powder. Add poppy seed paste , and cook with the lid on till the vegetables have become tender and vegetables have dried up. Add few drops of mustard oil for flavour from top. Serve with hot rice.
Postor Tarkari can be made with only potatoes or onions, snake gourd , Parwal can be added.....

Karai Dal (Urid dal Bengali style)
Ingredients
1/2 cup Urid dal soaked in water
1/2 tsp turmeric powder
Salt to taste
1 tbsp oil
1 whole red chilli
1 bay leaf
1/2 tsp panch phoran
1 pinch hing
1/2 tsp grated ginger
1/2 tsp sauf ( fennel ) seed powder
1 green chilli

Method
Take a cooker. Add oil and heat it. Add panch phoran, hing , red chilli and bay leaf. As panch phoran crackles add the dal and 1 1/2 cup water, salt, turmeric powder, ginger, green chilli and fennel seed powder. Cook the dal till tender. Add water according to the thickness required and boil again with out the lid for 10 minutes..... Serve it with hot rice and  Postor Tarkari...

Paneer Sabji Nirali

Paneer Sabji Nirali
Preparation time : 20 minutes
Cooking time:    45 minutes
Portion : 1 Person
Ingredients
100 grams 1 Paneer cube
1/4 cup of Mix Vegetables chopped
(Cauliflower, French Beans, Carrot, Potato)
1/2 tbsp chopped Capsicum
1/2 tbsp of Peas
1/4 chopped Onion
1/4 chopped Tomato
1/2 chopped Green chilli
1/4 tsp Garlic paste
2 big pinch Garam masala powder
2 big pinch Madras curry powder
Salt to taste
1/4 tsp Lime juice
1 tsp Ghee OR Oil
Few Coriander leaves chopped

Method
Take a non stick grilling pan and heat it. Take the paneer pieces,sprinkle some salt, spray with oil and grill it from all the side. Take the grilled paneer cubes and with the help of a small round cookie cutter cut out the centre of the paneer for filling the vegetable. Take the cut centre of the paneer and cut the centre of the paneer into half horizontally. Use one half for the covering on top of the paneer.  Keep it aside. While grilling the paneer, boil the mix vegetables and peas. Take a pan, add butter or ghee or oil, heat it. Add the chopped onion, sauté it for few seconds, add garlic paste and sauté it for few seconds more. Add chopped chilli and capsicum, cook for 2 minutes . Add the tomato, salt, garam masala and curry powder. Stir it for 2 to 3 minutes. Take it off the gas. Add lime juice and coriander leaves. Keep it aside.

Tangy Tomato Gravy
Ingredients
1 big Tomatoes cut into big pieces
1 Garlic cloves
1/2 Green chilli
2 pinch Garam Masala powder
1/2 tsp Sugar
1/4 tsp Turmeric powder
1/4 tsp Cumin seed powder
Salt to taste
1 Bay leaf
1/4 tsp Ghee
Few chopped Coriander leaves

Method
Take a blender, add the tomatoes, garlic, green chilli, turmeric powder, salt, sugar, garam masala powder and cumin seed powder. Blend the tomatoes well. Take a strainer and strain the liquid out. Take a pan, add ghee. Let the ghee heat. Add the liquid to the pan. Simmer the liquid for 10 to 15 minutes till the rawness of the tomatoes goes away and the Gravy reduces a bit. Add the coriander leaves. Keep it aside. 

For cooking the Sawa Millet
Ingredients
2 tbsp Sawa Millet
Salt to taste
Method
Take 1 cups water in a pot. Add salt. Let the water boil. Add the washed millets in the water. Stir and cook till the Sawa millet have become tender and thick. Take it off the gas.

Plating of food
Method
Take a plate and a ring. Keep the ring in the centre of the plate. Pour the Sawa millets in the centre. Take the ring out. Place a grilled paneer in the centre on the Sawa millet. Add 2 to 3 tbsp mix vegetables in the centre of the paneer. Take the cut centre of the paneer to cover the paneer from top. Pour the gravy on top of the paneer, decorate the plate and serve.