Chicken Bhuna

• 
  
  
• This is a Bangladeshi Style Chicken Bhuna, which means Chicken stirred and cooked in Masala Curry. It is a semi dry dish. Since it is a Bangladeshi dish, Mustard oil is used which gives a pungent flavour to the dish. It is eaten with Paratha or Bread and Salad. 
• 
  
• Ingredients 
• 750 grams Chicken pieces 
• 1 tbsp fried Onion 
• 1 medium size Onion finely sliced 
• 1 medium size Tomato sliced 
• 1 tbsp Garlic - Ginger and Chilli paste 
• Few Coriander leaves chopped for garnishing 
• 1/2 tsp Turmeric powder 
• 1/2 tsp Chilli powder 
• 1/2 tsp Cumin powder 
• 1/2 tsp Coriander powder 
• 1/2 tsp  Pepper powder 
• 1/2 tsp  Garam Masala powder 
• 1/2 tsp Sugar 
• Salt to taste
• 1 Bay leaf 
• 1 stick Cinnamon 
• 1 small stick Cardamom 
• 2 Cloves 
• 3 to 4 Pepper corn 
• 1/4 cup Curd 
• 1/4 cup Water 
• 3 tbsp Mustard oil 
• 1 tbsp Ghee 



Method
Heat oil in a wok till the smoking point. Lower the heat. Add bay leaf, cinnamon, cardamom, cloves and pepper corn. Sauté it till it crackles. Add the sliced onion, saute it till light brown in colour. Add the garlic - ginger and chilli paste. Sauté it for a minute. Add the chicken and stir fry it till light brown in colour. Add the curd, cumin powder , coriander powder, turmeric powder, chilli powder, garam masala powder and pepper powder. Stir, cover and cook till for 2 minutes or till the oil starts to separate from the chicken. Add the sliced tomato, salt and sugar. Stir and add water. Cover, cook till the chicken is cooked and the water dries up a bit. Drizzle ghee from top. Garnish it with fried onions and coriander leaves.  Serve it hot with bread or paratha and salad. 
• 
  

Pomfret Tikka Masala Fry....

This dish can be eaten as starter or side dish. I have made this dish with my easy peasy homemade tikka masala powder. It is spicy and mouthwatering. Sprinkle with chat masala. Serve it hot with salad and lime.

Marinate the Fish - Stage 1

Ingredients

2 Big or Medium Size whole Pomfrets clean and slited sideways.

1 Lime

Salt to taste

Method

Marinate the fish with lime juice and salt for an hour.

Marinate the Fish  - Stage 2

Ingredients

Pomfrets

3 tbsp  Tikki Masala powder

Method

Apply the masala powder on the fish properly and let it marinate for 4 hours or more. 

For Frying the Fish

Ingredients

Marinated Fish

1/4 cup Rice Flour

Oil to deep fry the fish

Salad and lime to garnish...

Sprinkle of Chat masala

Method

Coat the fish lightly in rice flour and deep fry it in hot oil till cooked and crispy. Sprinkle with chat masala. Serve it hot with salad and lime.

Quick Homemade Tikka Masala Powder 

Ingredients 

1/4 tsp Coriander powder 

1/4 tsp Cumin powder 

1/2 tsp Garlic powder 

1/4 tsp Ginger powder 

1/2 tsp Onion powder 

1/2 tsp Chilli powder 

1 tsp Kashmiri Chilli powder 

1/4 tsp White Pepper powder 

1/2 tsp Garam Masala powder 

1/4 tsp Salt 

1 tsp Corn flour 

Method 

Add all the above ingredients in a grinder and grind it together, so that all the above ingredients blend well together. 

Chingrir Chop / Prawn Chops....

These Prawn chops are one of the delicious snacks from the streets of Kolkatta. The Prawn chops are made with medium or small size prawns and  potatoes cooked with spices and then it is given an oval shape. It is then coated with egg and bread crumbs and deep fried. It is served hot with mustard sauce / kasundi and onions... But due to the cost of the prawns, the street vendors add less of prawns and more of potatoes in the chop. So if you really want to enjoy the prawns, make it for yourself.... 

For the Prawn Chops... 

Ingredients

500 grams Medium sized Prawns

 (Cleaned, sautéed with 1/4 tsp Turmeric powder and salt for 3 minutes and roughly mashed)

2 Potatoes boiled and mashed 

1 Onion chopped 

1 tbsp Ginger - Garlic - Green Chilli paste 

Few Coriander leaves chopped 

1/4 tsp Turmeric powder

1/2 tsp Garam Masala powder 

1/2 tsp Cumin seeds 

Salt to taste 

1/4 tsp Sugar 

1/2 tsp Cumin seeds

2 Bay Leaves 

2 tbsp Oil 

Method

Take a wok, heat oil. Add the cumin seeds and bay leaves. Let the cumin crackle. Add the garlic-  ginger - green chilli paste. Sauté it for a minute. Add the chopped onion. Sauté it for 2 minutes. Add the mashed potatoes and prawns. Stir and cook for 2 minutes. Add the salt, sugar, cumin seeds, turmeric powder, garam masala powder and coriander leaves. Stir and cook for another 2 minutes till all the ingredients combines well. Keep it aside to cool. Divide the mixture into equal lemon size portions. Give it an oval shape. 

For the Coating and Frying 

Ingredients 

2 Eggs beaten

4 tbsp Water 

Pinch of Salt 

2 cups or more Bread crumbs 

Oil for Frying 

Method 

Spread the bread crumbs on a plate. Add water and salt into the egg, mix it. Take a portion. Coat it with the bread crumbs. Dip it into the egg, coat it again with the bread crumbs. (If you want you can dip it into the egg again and coat it with bread crumbs - optional). Repeat the process with the other portions too. Keep it in the fridge for an hour - that will help to bind well. Take a wok, heat the oil on a medium low heat. Fry till golden brown in colour. Serve it hot with mustard sauce.

Chicken Bharata...

Chicken Bharata

This is a Punjabi dish. This recipe is prepared in Kolkatta Punjabi dhaba style. It is served with Roti or Naan or Paratha. This recipe is from Honey da Dhaba. 
I almost followed the same process, except I did not add Kasuri methi and add cream for garnishing too. It almost tasted like Butter Chicken... 

Ingredients

250 grams boneless Chicken breast piece cut into thin strips.

1 Onion chopped 

1 Tomato chopped 

1 tbsp Ginger Garlic paste 

Salt to taste 

1/2 tsp Chilli powder

1/2 tsp Turmeric powder 

1/2 tsp Cumin powder

1/2 tsp Coriander powder

1/2 tsp Garam masala powder 

Whole Garam Masala crushed ( 2 Cloves, 2 Cardomom, 1 stick Cinnamon, 4 to 6 Pepper Corn) 

1/4 cup Curd beaten 

1/4 cup Amul Cream 

2 tbsp Cashew nut paste 

2 tbsp Oil

1/2 tbsp Butter 

Few Coriander leaves chopped 

Method 

Take a wok, add oil. Let it heat. Add the whole garam masala and onions. Stir fry it till light brown in colour. Add ginger garlic paste. Stir and sauté it for a minute. Add the tomato, turmeric powder, chilli powder, coriander powder and cumin powder and salt. Sauté it for 2 minutes. Add the chicken pieces and stir, cover the wok and cook it for 5 minutes on low flame. Add cashew paste and curd. Stir it. Add 1/4 cup water, cover the wok and let it simmer for 10 minutes. Add the garam masala powder, cream and butter. Stir it for a minute. Garnish it with coriander leaves and cream.

Mete Chorchori (Dry Liver Curry)

Mete Chorchori (Dry Liver Curry)

It is an old dish from Bengal. It is basically made with Mutton Liver, but you can use Chicken Liver too. Here I have made it with Chicken liver. This can be servered as a side dish and can be eaten with Paratha and Roti or Rice. 

Ingredients

250 grams Chicken Liver 

2 Potatoes cut into cubes and rubbed with Salt and 1/4 tsp Turmeric powder 

1 small Onion paste

1 big Onion chopped 

2  Tomatoes puréed

1 tsp Ginger paste 

1 tsp Garlic and Chilli paste 

1 Bay leaf

1 Cardamom crushed 

2 Cloves crushed

1 small piece Cinnamon 

6 Pepper corns 

1/2 tsp Turmeric powder

1/2 tsp Garam Masala powder 

1/2 tsp Chilli powder

1/2 tsp Sugar 

Salt to taste 

3 tbsp Mustard oil 

1 Green Chilli chopped for garnishing 

Method 

Marinate the liver with 1/4 tsp turmeric powder and salt for 30 minutes. Add oil in a wok. Heat it till smoking hot. Reduce the flame. Add the potatoes and fry it till light golden in colour. Remove it and keep it aside. In the same oil, add the cloves, cardamom, cinnamon and pepper corns. Sauté it for 2 minutes. Add the bay leaf and the chopped onions. Sauté it till light brown in colour. Add the ginger garlic and chilli paste. Sauté it for 2 minutes. Add the onion paste. Sauté it for 2 minutes. Add the liver pieces. Stir and cook for 5 minutes. Add the potatoes. Continue to stir and cook for 3 minutes more. Add the tomato puree and stir. Add the powder spices, salt and sugar. Stir and let it simmer for 2 minutes. Add 1/2 cup water. Cover and cook till the water dries up. Garnish with chopped chillies. Serve it hot.

Phodshi with Prawns

Phodshi (Monsoon Green Vegetable) 

This green leafy vegetable is found only during monsoon. This vegetable growns in the forest patches and are sold by the tribals in the local markets, but it is not commonly eaten by people. I discovered this vegetable as the lady working for me had got it. Don't know what it is called in other languages, but here in Mumbai it is called Phodshi. It resembles like spring onion, but it is distinctly different and even a bit bitter. If you get this vegetable, you must try this vegetable... You can make this vegetable in many ways, just simple seasoning of garlic and green chillies or add moong dal to it. I cooked this leafy vegetable with prawns... It's a simple dish.. But taste great with hot rice or chapati.. 

Ingredients

2 bunches of Phodshi (remove the white part and use the green leaves) 

1 Onion chopped 

1 Tomato chopped

4  Garlic cloves minced

2 to 3 Green Chillies chopped

10 to 12 medium size Prawns cleaned and de shelled 

Salt to taste

1/2 tsp Turmeric powder

3 tbsp Oil 

Method 

Take a wok, add oil. Let it heat. Add the prawns, sprinkle salt and turmeric. Stir it and fry. Take it out and keep it aside. In the same oil, add garlic, chillies and onions. Stir fry it till the onions are translucent. Add the green leafy vegetable, tomato, salt and turmeric. Stir it and cook for 2 minutes, add the prawns. Cook till all the water in the vegetable has dried up. Serve hot with rice or chapati. 

Chettinad Mutton Chukka / Spicy Dry Mutton

Chettinad Mutton Chukka / Spicy Dry Mutton 

It is a dry spicy Mutton dish. It goes well with dal and rice. There are different ways of making it. I have not used coconut here. I love the smell of the fresh curry leaves which is added to the dish. 

I have made this dish with ingredients as per available in my kitchen. You can do your own variations here. Simple dish and very tasty too. 

Ingredients

500 grams Mutton 

2 Onions chopped 

1 tbsp Ginger Garlic paste 

1 Garlic pod peeled and cleaned 

3 to 4 or more Green chillies slit lengthwise 

Few Curry leaves 

Few Coriander leaves chopped 

1 tsp Pepper powder

1 tsp Chettinad Masala powder 

1/2 tsp Turmeric powder 

Salt to taste 

1/2 tsp Fennel seeds 

2 Dry Red Chillies broken 

1/2 cup Curd

2 tbsp Oil 

2 tbsp Ghee

 

Method 

In  a mixing bowl add the mutton, curd, turmeric powder, pepper powder, Chettinad masala powder, ginger garlic paste and  salt. Mix it and let it marinate for 1 hour. 

Take a pressure cooker with 2 tbsp oil. Let it heat. Add in the marinated mutton and saute it for 2 minutes.  Add 1/4 cup of water and let it cook till 4 to 5 whistles. Once the pressure releases, open the lid. If there is any water remaining, then dry up the water. In a wok heat the ghee. Add the fennel seeds and dry red chillies. Let it crackle. Add the onion, whole garlic, green chilli and curry leaves. Sauté it for 2 to 3  minutes. Add the cooked mutton and stir fry for 2 minutes. Add coriander leaves to garnish. Serve it hot. 

For Chettinad Masala Powder

Ingredients 

10 Dry Red Chillies

2 tsp Cumin seeds 

3 tbsp Coriander Seeds 

1 1/2 tbsp Fennel seeds 

1 tbsp Poppy seeds 

2 medium sticks Cinnamon 

6 Green Cardamom

1 tbsp Peppercorns 

1 Star Anise

Method

Dry roast the spices and when cool, grind it into fine powder. Store it in a air tight container, in dry cool place.

Crab Masala Crispy Fry

Crab Masala Crispy Fry.....

Today the lady who works for me got me few land crabs (Gauti Crabs) available during the rainy season. They were medium in size. Since it is raining, I though why not fry it, instead of making curry... It goes well with steam hot rice and dal. 

For Cleaning the Crab....

Ingredients 

6 Medium whole Crabs

Salt to taste 

Boiled hot Water 

Method

Take boiled hot water, add salt. Deep the crabs in the water for 2 minutes. Remove it. Turn the crab and remove the soft shell. Crack open the crab from the centre.

For Marinating the Crab

Ingredients 

Crabs

Juice of 1 Lime

1 tbsp Garlic paste

1/2 tbsp Ginger paste

1/2 tbsp Chilli paste

Salt to taste

1 tbsp Curry powder

1 tsp Chilli powder 

Method

Take the crabs, add lime juice, salt, curry powder, chilli powder, ginger paste, garlic paste and chilli paste. Rub all the spices well into the crab and in between the cracked shell. Keep it for 30 minutes. 

For Frying the Crab

Ingredients 

Marinated Crabs

1/2 cup All Purpose flour

1/4 cup Fine Semolina 

3 tbsp Rice Flour

1/4 tsp Baking soda 

1/4 tsp Chilli Powder 

Salt to taste

Oil to fry 

Method 

Take a mixing bowl, add All Purpose flour, Semolina, Rice flour, salt, chilli powder and  Baking soda. Mix it well. Add little water at a time to make dropping consistency batter. Heat oil in a wok.  Take a crab, coat it well with the batter. Gently put the crab in the oil, fry on low medium heat till golden brown on both the sides. Serve it with lime and onions...

Chicken Peri Peri Fry...

Chicken Peri Peri Fry...

It is spicy.. and tasty...it can be had as snacks with dips or used for sandwich or rolls.. 

Ingredients 

Chicken boneless cut into 6 pieces long thick strips 

2 tbsp Peri Peri Sauce 

Salt to taste 

1 tsp Lime juice 

1 Egg

Oats

Oil to fry

Method 

Take a mixing bowl. Add all the above ingredients except oil and bread crumbs,  mix it well. Keep it aside for 1 hour. Heat the oil. Coat the chicken pieces with oats and fry it till golden brown in colour.   

Kur Kure Chicken Pakora

Kur Kure Chicken Pakora 

Monsoon and garm...garm.... chai... pokora and bhajiyas.. has to be there. Let's have a non veg pakora .. Chicken Pakora.. crispy and cruncy..Su Style.... Easy to make..
Ingredients
1 bowl Boneless Chicken breast pieces
1 small Onion chopped
1 Green Chilli
2 Garlic Clove
1 small piece Ginger
1 tsp Madras Curry powder
1/2 tsp Chilli powder
Salt to taste
2 tbsp Gram flour
3 tbsp Rice flour
Few Coriander leaves
Oil to fry

Method
Take all the above ingredients except oil and add it into a chopper or food processor. Coarsely grind the ingredients. Heat oil in a wok. Add 1/2 tsp mixture into the oil. Repeat the process till the wok is full. Fry it till golden brown on a low flame. Serve it hot...

Stirred Cottage Cheese and Veggies with Jew's - ear Fungus....

Stirred Cottage Cheese and Veggies with Jew's - ear Fungus....

During my husband's recent visit to China, one of his Chinese business associate had gifted him this dried Fungus... I was curious to try it out..loved the spongy.. rubbery texture. 

Auricularia auricula-judae, also known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus. It has ear-like shape and brown colour, it grows on elderly woods. The name derived from the belief that Judas Iscariot hanged himself from an elder tree and is known as Judas's ear... And eventually became Jew's ear, while today jelly ear and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood. It is popular and used in many Chinese dishes, such as hot and sour soup, and also used in Chinese medicine. It has a rubbery texture and no flavour of it's own... 

Ingredients

1 bowl  Cottage cheese cut into cubes

12 Jew's ear Fungus soaked it hot water for 2 minutes, till double in size, drain out the water and then slice it

1 Onion cut into cubes

1 tbsp Garlic cut into strips

1 tbsp Ginger cut into juliennes

2 Green Chillies slit into to half

1 cup Mix colour Capsicum cut into cubes

Sauce

2 tbsp Oil

Method

Heat oil in a wok. Add the garlic and chillies. Sauté it for a minute. Add onion and stir fry it for 2 minutes. Add the capsicum. Sauté it for a minute. Add the fungus and the cottage cheese. Stir it. Add the sauce and ginger. Stir fry it for 2 minutes. Serve it hot. 

To make the Sauce

Ingredients

2 tbsp Soya sauce

1 tbsp Chilli Vinegar

1 tbsp Honey

1 tbsp Tomato Ketchup

Salt to taste

1 tbsp Corn Starch

1/4 cup Water

Method

Mix all the above ingredients in a bowl.

Chingri Macher Bhorta

Chingri Macher Bhorta 

Prawn Bharta 

This is  a very popular Bangladeshi dish. It is spicy mashed prawns dish flavoured with garlic, ginger, fried dry chillies and mustard oil. It is eaten with steamed hot rice. You can actually finish all the rice with this dish.. 
Ingredients
1 cup medium size Prawns deshelled and cleaned
2 Onions sliced
4 Garlic cloves minced
1/2 tsp Ginger minced
2 tbsp Coriander leaves chopped
3 Dry Red chillies
Salt to taste
2 tbsp Mustard oil

Method
Take a pan, add 1 tbsp oil. Heat it till smoking hot. Lower the flame, fry the red chillies till brown in colour, remove and keep it aside. In the same pan, add the garlic and ginger. Sauté it for 2 minutes. Add the prawns and sauté it till it is cooked. Remove it from the pan and cool it. Add it into the grinder and roughly grind it... some pieces of the prawns should be seen or the prawns can be chopped into small pieces. Take a mixing bowl, crush 2 chillies and add it in the bowl. Add the onions, coriander leaves, salt and mustard oil. Mix it well. Add the prawns and mix again. Garnish with some more coriander leaves and the remaining chilli. Serve it with hot steaming rice.

P. S. Instead of sautéing the prawns, boiled prawns can be also used. Fresh green chillies can also be used instead of dry red chillies. 

Fish Egg Omelette Singaporean style...

Fish Egg Omelette Singaporean style...

Recently during my visit to Singapore, I had this amazing Oyster Omelette in one of the Hawker centre. Though it was delicious, but oily. Back home I wanted to desperately make this dish, I could not get Oyster... so tried to be a bit innovative... I had Rohu fish eggs which I used in place of Oyster.

For Fish Egg Omelette
Ingredients 
1 bowl of Rohu Fish Eggs
3 Eggs
4 Garlic cloves finely chopped
1 Spring Onion chopped
2 tbsp  Cornflour
1 tbsp  Rice flour
1 tbsp Soy Sauce
1 tbsp Oyster sauce
1 tbsp Rice wine
Salt to taste
1/4 tsp Pepper powder
2 tbsp Oil
Few Coriander Leaves for Garnishing

Method
Wash the Fish eggs and drain well. Mix both cornflour and rice flour together with 8 tbsp of  the water to make a thin batter. Heat a large heavy frying pan until very hot and add 1 tbsp oil and spread it. Pour in the batter and cook  until the batter is half set. Add the eggs and spread it on the batter. When the eggs are almost set, cut the Omelette into pieces and set it aside on the pan. Pour the remaining oil and fry the garlic for a few seconds. Add the soy sauce, wine, salt and pepper. Add fish eggs  and cook for 2 minutes. Mix in the egg Omelette and spring onions. Garnish with coriander leaves  and serve hot with Chilli sauce.

Chilli Sauce

Ingredients
4 Red Chillies
4 Garlic clove
1 piece of Ginger
2 tbsp Vinegar
1/2 tsp Sugar
Salt to taste
3 tbsp Water

Method

Add all the above ingredients in a blender, blend it till fine paste.

Asian Grilled Snapper Su's Style.....

Asian Grilled Snapper Su's Style.....

This a simple grilled fish, made with Asian flavours, an experiment in my kitchen. The flavour of curry leaves is very dominate here.

For making the Tomato paste
Ingredients
4 Tomatoes de seeded and cut into pieces

Method
Take a blender, add the tomatoes and blend it. Take a pan, add the tomato puree. Cook the purée till all the water dries up and it turns into a paste.

For the  Marination of the Fish (Stage 1)
Ingredients
Whole Snapper fish about a kg. cleaned and slit
Salt
Juice of 1/2 lemon

Method
Marinate the fish with lemon and salt. Let it rest for 15 minutes.

For the Wet paste
Ingredients
1/4 cup Curry leaves
4 Fresh Chillies
14 Garlic cloves
1 small piece Ginger sliced
Salt to taste
1 tsp Cumin seeds
Tomato paste
2 tbsp Lemon Juice
2 tbsp Sesame Oil or Olive Oil

Method
Grind all the above ingredients in to a paste.

For the  Marination of the Fish (Stage 2)

Ingredients
Fish
Wet paste

Method 

Rub the paste properly on the fish and in between the slits. Let it rest for 20 minutes.

To Grill the Fish
Ingredients
Marinated Fish
Lemon slices
Tomato slices
Onion slices
Handful of Curry leaves
2 tbsp Oil

Method
Take a baking tray. Spread 2 layers of foil paper. Keep the fish in the centre. Add the curry leaves, lemon, tomato and onion slices around the fish. Bake it at 200 degrees celcius for 10 minutes. Take out the tray and drizzle oil on the fish. Bake it for another 10 minutes. Serve hot.

Jhatpat Chicken Kabab

Jhatpat Chicken Kabab

This dish is a quick solution for a lazy day when you don't want to cook, but at the same time want to  eat some thing different. It is a very easy and a quick dish... 

Ingredients

200 grams Boneless Chicken pieces

1 Onion cut into big slices

3 fresh Chillies

6 to 8 Garlic cloves

1 small piece of Ginger cut into pieces

Handful of Coriander leaves

Handful of Mint leaves

Salt to taste

1/2 tsp Red Chilli powder

1 tsp Garam Masala powder

Juice of 1/2 Lime

Oil to fry the Kababs

Method

In a food processor or a chopper add all the above ingredients except oil. Grind the ingredients for 2 minutes properly. Take a  big lime size portion of the mixture and flatten it. Repeat it with the rest of the chicken mixture. Heat oil in a pan. Fry it on a medium low heat till golden brown in colour. Serve it with pudina chutney, onions and lime.    

Eggdli Muffins...

Eggdli Muffins... 😃😃

A twist with the leftover idli batter with eggs....... Good for breakfast or snacks... Enjoy with Chutney or Sauce... 

Ingredients 

1 bowl of Idli Batter

1 Onion chopped 

Few Coriander leaves chopped 

1 or 2 Green chillies chopped 

2 Eggs 

Salt to taste 

1/4 tsp Chilli powder 

1/4 tsp Sambar powder 

Oil to grease the Muffin tin

Method 

Take a mixing bowl, add the batter, eggs, onions, coriander leaves, green chillies and salt. Mix the batter. Grease the muffin tray moulds. Pour the batter in the muffin moulds. Sprinkle the chilli powder and sambar powder on top of the batter. Bake at 180 degrees celcius for 20 minutes or till done. Insert  a toothpick and check... Serve hot with the Chutney...

P.S. Other vegetables like chopped capsicum, carrot can be added. Leftover keema can also to added for a change...

Lau re Much Muche Khosha Bhaja served with Taak Massor Dal with Radhuni Phoran.....

Lau re Much Muche Khosha Bhaja served with 

Taak Massor Dal with Radhuni Phoran.....

Crispy Bottle Gourd Peel Fry served with 

Sour Split Red lentils with Wild Celery seeds seasoning.. 

As summer is in, I prefer to have simple and light food. Some thing sour and tangy... Taak Massor Dal with Radhuni Phoran is a simple dal made with raw mango to have a tangy.... Sour taste with wild celery seeds which has a distinct flavour and one of the key ingredient in Panch Phorn. It is rare to find it in local markets, but is available in Bengali stores.

Lau re Much Muche Khosha Bhaja is a very interesting side dish made from the peels of a Bottle Gourd. We Bengalis make a dish out of the vegetable peels too. If you see there are more nutritious values in the peels of a vegetables which we thrown away. This is a crispy fry dish which goes well with hot dal and steam rice. It is absolutely a soul food.... 

Lau re Much Muche Khosha Bhaja

Ingredients 

1 bowl of Bottle Gourd Peel cut into thin slices

1/4 cup Rice Flour

2 tbsp Gram Flour

1 tbsp Poppy seeds

1 tsp Nigella seeds

1 tsp Green Chillies chopped 

Salt to taste 

Oil to deep fry

Method 

Mix all the above ingredients except oil together. Mix it well. Let it stand for 10 minutes. Heat oil in a wok, spread the bottle gourd peels little at a time on the hot oil, fry on medium heat till crispy and golden in colour. Serve it with hot Taak Massor Dal and Steam Rice. 

Taak Massor Dal with Radhuni Seasoning 

Ingredients 

1/2 cup Massor Dal / Split Red Lentil washed and soaked

1 Onion chopped 

4 to 5 pieces of Raw Mango 

1 Green chillies slit 

1/2 tsp Radhuni / Celery seeds

2 Bay Leaves

1 Dry Red Chilli 

1/2 tsp Turmeric powder

Salt to taste

1 tbsp Oil  

Few Coriander leaves chopped 

Method

Take a pressure cooker. Add oil, let it heat. Add Radhuni seeds, bay leaves and dry chilli. Let the seed crackle. Add the onion and green chilli, fry till translucent. Add the mango pieces, stir it. Add the soaked dal, salt and turmeric powder. Stir it, add 3 cups of water. Pressure cook and give 3 whistles. Let the pressure release on it's own. Add a cup of water more, depending on the consistency wanted. Simmer for 5 minutes more. Add coriander leaves for garnish. Serve hot.