Soma's Recipe Blog

Neem Jhol / Vegetable Stew with Neem Leaf

Mon, 21 Mar 2022 00:00:00 +0000

Neem Jhol / Vegetable Stew with Neem Leaf

This is a very simple stew with lots of seasonal vegetables. Bengali mothers love to feed their kids this stew during early spring because of the antioxidant properties of Neem.

Ingredients

Young Neem leaves 1/2 cup (this leaf is super bitter!)
Potato
Egg plant
Drumstick
Bottle gourd
Pumpkin
Beans
Sweet potato
Pointed gourd
Mustard oil — 2 tbs
Sugar - 2 tsp
Bori 5 pieces
Turmeric 1 tsp
Salt to taste

All the vegetables should be cut lengthwise. We need about 1/2 cup for each.

Directions

Wash the neem leaves and all the vegetables and let them dry properly. In a heavy bottom pan heat the oil and fry the neem leaves in low heat until they become crispy. Then keep them aside. Now fry the Bori in the same oil till golden brown and keep them aside too. In the same oil fry all the vegetables to light brown. Add sugar, salt, turmeric, and 3 cups of water. Cover and let them cook until they are soft (but too soft that they break!) Now add the fried neem leaves and bori and cook for another 2-3 minutes. It is a soupy recipe so keep some of the broth. Check the salt and sugar; add as per your taste. Neem Jhol is bitter, and it is definitely an acquired taste. Enjoy with rice!

Tapioca and Vegetable Pulao

Wed, 21 Apr 2021 00:00:00 +0000

Tapioca and Vegetable Pulao

Ingredients

Tapioca 1/2 cup
Potato 1/4 cup
Carrot 1/4 cup
Green peas 1/4 cup
Tomato 1/4 cup
Peanut 1/4 cup
Curry leaves 15-20
Ginger 1 tsp (grated)
Green chili 2 (cut into small pieces)
Cumin 1 tsp
Ghee or refined oil 2-3 tbs
Turmeric (a pinch)
Salt to taste

Directions

Wash the tapioca 4-5 times, then add approximately 1/2 cup and let them soak for 5 hours or overnight. They should be soft and all the water should be absorbed. Cut all the vegetables into very small pieces (pea size). In a heavy bottom pan heat, the oil or ghee and fry the peanuts until light brown and keep them aside. Next fry the curry leaves in low heat until crispy and keep them aside. In the same oil, add cumin and green chili and fry for a minute. Then add all the vegetables except the tomato. In low heat fry them until they become soft. Now add the tomato, ginger, salt, and turmeric, and sauté for a minute. Then add the tapioca. Mix it well and cover it for a minute. Add 2-3 spoons water and cover again. The water will evaporate and the tapioca will become translucent. Mix the curry leaves and peanuts with the tapioca. Sprinkle a little ghee. Done! Enjoy with raita or salad!

Note: If you like coriander leaves, add them at the end!

Veg and Non-Veg Biryani

Mon, 05 Apr 2021 00:00:00 +0000

Veg and Non-Veg Biryani

Basic Ingredients

Basmati rice 2 cups.
Potato 8 pieces (cut lengthwise)
Onion paste 1/2 cup
Onion 2 cup (Julienne cut)
Ginger paste 4 tsp
Garlic paste 3 tsp
Tomato 1 large (cut into small pieces)
Green chili 3
Cumin 2 tsp
Cumin powder 2 tsp
Dry red chili 2
Bay leaf 2
Black pepper corn 10
Green Cardamom 4
Clove 4
Cinnamon stick 2 inch
Garam Masala 1 tsp
Nutmeg a pinch (optional)
Saffron - few strands soaked in spoon full of milk (optional)
Turmeric 2 tsp
Red chili powder 1 tsp (optional)
Salt to taste
Kewra water 1 tsp
Rose water 1 tsp
Refined oil 1/2 cup
Ghee 2 tbs
Plain yogurt 2 tbs

Ingredients for vegetarian version

Paneer or Tofu 250g (cubed)
Green peas 1/4 cup
Carrots 1/4 cup (cubed)
String beans 1/4 cup (cut into 1 inch pieces)
Any vegetables of your choice

Ingredients for non-vegetarian version

Chicken or Mutton 500 g (cut into desired pieces)
Hard boiled egg 4 (cut into half)

Directions

Wash the rice and boil it until it is 80% done, then drain the water and keep it aside, uncovered.

In a heavy bottom pan heat the oil in medium heat and fry the julienne onion until crispy and golden brown. This fried onion is called “beresta”. Keep them aside.

In the remaining oil fry the potatoes to golden brown and keep them aside as well. In the same oil (you can add more oil if needed) add cumin, black pepper corn, dry red chili, bay leaf, cinnamon stick, green cardamom, and cloves. Let them crack for few seconds; then add the onion paste, ginger paste, and garlic paste. Sauté for 2-3 minutes in low heat and add the cubed tomatoes, turmeric, red chili powder, garam masala, and cumin powder. Continue sautéing for another few minutes until the tomato turns mushy. You can sprinkle a few spoons of water so the mixture doesn’t stick to the bottom. Now add the yogurt and salt and continue stirring for another 6-7 minutes. You can notice small oil bubble coming to the top of the mixture. Around this time, the aroma of the spices will be released and that should tell you it is time to add the chicken/mutton or the paneer/vegetables. Mix everything well and add a little water(1/2 cup) to cook. Cover and let the meat/paneer/vegetables become soft. We don’t need a lot of gravy so be careful when adding water.

Now it is time to layer them. In an ovenproof pan, layer few spoons of rice to cover the bottom of the pan. Then place the chicken/mutton and a few halved eggs (or the paneer and vegetables) and the fried potatoes. Now sprinkle the saffron milk, nutmeg, ghee, Kewra water, rose water and a little salt. Repeat this process of alternate layering until everything is finished. Cover the pan with aluminum foil. Secure the corners well enough to lock the aroma in. Place the pan inside the oven for 30 minutes on 200 C. Let it stand for another 10-15 minutes on the counter. Open carefully and enjoy the biryani with raita!

Kosha Mangsho / Mutton Curry

Sat, 20 Mar 2021 00:00:00 +0000

Kosha Mangsho / Mutton Curry

Credits for this recipe are due to my husband and my late father.

Ingredients

Mutton 1 pound (cut into 1 inch cube)
Mustard oil 3-4 tbs
Potato 1 (cut into 4-6 pieces)
Onion 1 cup diced and 1/4 cup paste
Ginger paste 1.5 tsp
Garlic paste 1.5 tsp
Tomato 1/2 cup (diced)
Cumin seeds 1/2 tsp
Dried red chili 2
Bay leaf 1
Green cardamom 2
Clove 2
Cinnamon stick 1 inch
Turmeric 1 tsp
Sugar 1/2 tsp
Salt to taste
Ghee 1/2 tsp (optional)

Directions

Marinate the mutton for half an hour with 1/4 cup onion paste, 1/2 tsp ginger paste, 1/2 tsp garlic paste, 1 tsp mustard oil, and a little salt.

Take a heavy bottom pan or pressure cooker and turn on the heat. Add the rest of the mustard oil and let it become hot. Then add the sugar and turn the heat to medium — the sugar will caramelized soon. You will also see tiny bubbles in the oil which means time to add cumin seeds, bay leaf, dried red chili, green cardamom, clove and cinnamon. With a spatula, sauté them until aromatic — it usually takes 1-2 minutes. Now add the diced onion and sauté until golden brown. Then add the rest of the ginger and garlic pastes, tomato and turmeric, and fry for 10-15 minutes. When you see the oil separating from the rest of the ingredients and starting to float on top, add the mutton and salt. Mix it well and sauté occasionally (this is called “kosha”) for 20-25 minutes. At this time you can cover the pan loosely. Check frequently, you might need to sprinkle 1-2 tea spoons of water to prevent the gravy from sticking to the bottom. When you see oil bubbles coming out towards the top and/or it smells like it is done (you know this from experience) add 1 cup of water and the potato. Cook until the mutton becomes soft — in an open pan you can check by tasting, or if you used a pressure cooker, follow the guidelines that come with it.

Sprinkle ghee if you like and enjoy with rice or ruti!

Moong Dal Khichudi / Moong Dal and Rice One Pot Meal

Sun, 21 Feb 2021 00:00:00 +0000

Moong Dal Khichudi / Moong Dal and Rice One Pot Meal

Ingredients

Basmati rice 1/2 cup
Yellow moong lentil 1/2 cup
Green peas 1/4 cup
Potato 1, cut into four pieces
Cauliflower florets 1/2 cup
Tomato 1, cut into small pieces
Green chili 2
Ginger 1/2 tsp (grated)
Cumin 1/4 tsp
Dry red chili 1
Bay leaf 1
Turmeric 1/4 tsp
Oil or ghee 1 tsp
Salt to taste
Ghee 1 tsp (optional)

Directions

In a heavy bottom pan dry roast the lentil until it is aromatic and very lightly brown. Wash the rice and dry-roasted lentil and soak it for half an hour. Then drain the water. Heat a pan and add oil or ghee. For tempering, add cumin, dry red chili, and the bay leaf. Let them fry till they start changing color (usually no more than a few seconds). Then add everything, mix with a spatula, and fry for a minute or two. Add 2.5 cups of water and let everything cook until the lentils become soft. You can adjust the water as per your desired consistency. Adding 1 tsp of ghee on top of the hot khichudi will definitely enhance the taste.

Enjoy with tomato chutney and jhirijhiri aloo bhaja!

Note: Khichudi is a one pot meal cooked with rice and vegetables. It has different variations — some are spicy, some are very rich in flavor, and they also vary in consistency. Khichudi is easy to cook and also easy to digest. It’s a good / wholesome meal for recovery.

EDITED ON 2021-10-14: It is Durga Pujo right now and today is Ashtami! I made the khichudi slightly differently — this is how I typically make during Pujo. See below for details.

Heat a frying pan and add the moong dal. Dry roast it for 3 minutes in medium heat, no need to brown it. Take it out and mix it with the rice and wash it 3-4 times. Then soak it for an hour. Then drain the water in a strainer.

In a heavy bottom pan take the oil and fry the potato and cauliflower golden brown. Then keep them aside. In the same oil add cumin, dried red chili, bay leaf, cardamom, clove and cinnamon. Fry until aromatic. Then add tomato, ginger and turmeric. Keep the heat in low and fry them until the tomato get soft. Add a little water while frying and cover. When the mixture is well fried and the oil separates to the top, take out two spoons of the mixture in a bowl for later use.

Boil 4 cups of water in a saucepan. You might not need all of it. Now add the strained rice and dal in to the pan with the remaining mixture and fry for 2-3 minutes. Add salt, the fried potatoes, and 2 cups of water. Mix well, cover and let it cook for 8-10 minutes in low heat. Now add the green peas and 1 cup of water, mix again and let it cook for another 10 minutes. Stir it occasionally. Check if the dal is cooked well — it should be soft but not broken. Now add the remaining spice mixture that you saved earlier, fried cauliflower and sugar, give it a nice stir, add a bit of water if needed and cook for few more minutes.

Gota Sheddho / Lentil Stew

Wed, 17 Feb 2021 00:00:00 +0000

Gota Sheddho / Lentil Stew

Ingredients

Whole green lentils (Kolai / Urad) 1/2 cup
Small long eggplant , 3 - 4
Sweet peas 1/4 cup
Sweet potato 1
Hyacinth beans 10 - 15
Small potato 2 - 3
Salt to taste

Traditionally, this recipe is cooked the day before and eaten cold. This might be one of the easiest, lowest on spice and oil (in fact no oil!) recipe I have ever learned. To get the best result, fresh vegetables are recommended.

Directions

Wash the lentils and soak for half an hour. Wash all the vegetables. Do not remove the eggplant stem, simply cut them along their length in long stripes (make sure there are no bugs inside if you are in India :) ). No need to cut the rest of the vegetables.

In a large pot add 3 cups of water, salt, the lentils and all the vegetables. Turn on the heat and let them cook for 1.5 hours or until the lentils become soft. Add more water if needed. You can use a pressure cooker for fast cooking.

Enjoy with leftover rice!

Folklore

Bengali mothers worship the goddess of fertility (to protect their children from danger) and cook this stew on the fifth day after new moon in the months of January and/or February.
It is also around the time to welcome Spring and historically, children caught many dangerous diseases due to seasonal changes. Bengalis have believed this stew to be an immunity booster and encourage children to eat it before Spring.

Macher Jhal / Fish in Mustard Sauce

Wed, 16 Dec 2020 00:00:00 +0000

Macher Jhal/ Fish in Mustard Sauce

Ingredients

Fish 1 lb. (any kind of fish works. In the US, Salmon is a good option)
Mustard oil 3 tbs.
Mustard paste 2 tbs.
Plain yogurt 4 tbs.
Green chili 2-3.
Turmeric 2 tsp.
Salt to taste.
Chopped Cilantro 2 tsp. (optional)

Directions

Wash and clean the fish (in the US, this is much easier). Cut it in 6-8 oz pieces and sprinkle 1 tsp turmeric and some salt to marinate. Leave it for 15 minutes.

For cooking I prefer a heavy bottom wok, but you can use any pan of your choice. In the pan, heat the oil in high heat and then simmer. Pat the marinated fish to dry them and then add them carefully in the hot oil with the skin side up. Fry them for 4-5 minutes—each side for approximately 2 minutes. Mix the mustard paste, yogurt, turmeric, green chili with 1/2 cup of water and pour it over the fried fish. Add salt as per your taste. You can also adjust the gravy by adding more water (or even milk). Let it all boil for 10 minutes in low heat. Then sprinkle the cilantro (optional) and turn off the heat.

Enjoy with hot Basmati rice!

Note: For some fish it is good to fry them to light brown which will take longer.

Mixed Dal Tadka / Mixed lentil soup

Thu, 08 Oct 2020 00:00:00 +0000

Mixed Dal Tadka / Mixed lentil soup

Ingredients

Mixed dal 1 cup (take 4-5 different types of lentils: moong, masoor, urad, chana, and arahar)
Oil 3 tbsp.
Onion 1 cup. (diced).
Garlic paste 1 tbsp.
ginger paste 1 tsp.
Tomato 1/2 cup. (diced)
Cumin seed 1 tsp.
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Turmeric 1 tsp.
Salt to taste.
Kasuri methi / dry fenugreek leaf 1/2 tsp.
Cilantro 2tbs (chopped).
Lemon juice 1 tsp.

Directions

Wash the lentils couple of times and soak them for an hour. Soaking will help to cook them faster. In a large pan, heat 3 cups of water and boil the lentils till they are soft. You can add more water if needed. If you use a pressure cooker then add the water accordingly. Keep the boiled lentils aside.

In a heavy bottom pan, heat the oil and add cumin seeds. Sauté for 10-15 seconds and then add the diced onions. Fry until light brown. Now add ginger and garlic paste and continue sautéing for 2-3 minutes to get rid of the raw flavor of garlic. Add tomato, cumin powder, coriander powder, turmeric, and salt. Stir occasionally so that the mix does not burn. Add 1-2 spoons of water while sautéing. When the tomatoes get soft and the oil separates and floats on top of the mixture, add the boiled lentils and 1 cup of water. Let them cook until the soup thickens. Keep in mind that it will get more thick after a while when it’s cold. With the help of your two palms crush the dry fenugreek leaves and add into the soup. Stir well and turn off the heat. Drizzle the lemon juice and garnish with chopped cilantro.

Enjoy with rice, naan or ruti!

Cholay / Chana Masala

Sun, 04 Oct 2020 00:00:00 +0000

Cholay / Chana Masala

Ingredients

Dry chickpeas (chana) 1 cup or canned Garbanzo beans, drained 2 cups.
Onion 1 medium.
Garlic cloves 4-5.
Ginger 1 inch.
Tomato 1.
Oil 3 tbsp.
Cumin seeds 1/2 tsp.
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Asafoetida (or heeng) a pinch.
Bay leaf 2.
Cardamom 3.
Cinnamon 2 inch stick.
Clove 4.
Green chili 3-4.
Black peppercorn 5-6.
Turmeric 2 tsp.
Salt to taste.
Kasuri methi / dry fenugreek leaves 1/4 tsp.

Directions

Wash and soak the chickpeas in 3 cups of water overnight. Boil the soaked peas in a pressure cooker for 10-15 minutes. You can also do it in a pan but it will take about an hour. Make sure they are soft but not mushy. Drain the water and keep the beans aside.

If you are using canned beans, all you need to do is drain and wash them since they are already cooked.

Take the onion, garlic, ginger, and tomato, and make a smooth paste in a blender (you can chop all of them very finely to make this process faster).

Take a heavy bottom pan and heat the oil in medium heat. Add bay leaf, cumin seeds, clove, cinnamon, cardamom, and peppercorns. Sauté for 1-2 minutes until the spices release their aroma. Now add the onion, garlic, ginger, and tomato paste and sauté for 3-4 minutes. Then add turmeric, cumin powder, coriander powder, asafoetida, and salt. In low heat sauté for 3-4 minutes or until the oil separates from the paste and starts to float on top. This indicates that the paste is no longer raw. You can add a few spoons of water to prevent the paste from sticking to the bottom of the pan. Now add green chilis, the boiled chickpeas and 1.5 cups of water. Let them boil for 10-15 minutes. Then add the dry fenugreek leaves and check the consistency of the gravy. If you want a thicker gravy, mash some of the chickpeas with the back of a spoon and let them cook for another few minutes.

Garnish with rings of onion or cream and enjoy with porota, luchi, or jeera rice!

Soya Nugget Curry

Mon, 28 Sep 2020 00:00:00 +0000

Soya Nugget Curry

Ingredients

Soya nuggets 1 cup (common brand in India is Nutrela)
Potato 1/2 cup (cubed).
Tomato 1/2 cup (cubed).
Oil 3 tbsp.
Onion paste 2 tbsp.
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chili 2.
Cumin seed 1/2 tsp.
Cumin powder 1/2 tsp.
Bay leaf 1.
Turmeric 1 tsp
Garam Masala 1/2 tsp.
Lemon juice 1 tbsp.
Salt to taste.

Directions

Soak the nuggets in hot water for 30 minutes. Squeeze and rinse 2-3 times. In a cooking pan, heat the oil in medium and add cumin seeds and bay leaf. Let them crack. Then add onion paste, ginger paste, garlic paste. Sauté for 2-3 minutes. Then add the cubed tomato, turmeric, cumin powder, garam masala, salt, and chili. Continue stirring until the oil separates and starts to float on top of this mixture of ingredients. This indicates that the mixture is cooked. Now add the nuggets and potato. Stir for 2-3 minutes and add 1.5 cups of water. Cover and let them cook until the potatoes and nuggets get soft and the gravy becomes thick. Turn off the heat, add the lemon juice, and mix well. You can garnish with fresh cream or yogurt.

Enjoy with Jeera Rice!

Masoor Dal Khichuri / Red lentil and Rice One Pot Meal

Wed, 23 Sep 2020 00:00:00 +0000

Masoor Dal Khichuri / Red lentil and Rice One Pot Meal

Ingredients

Rice 1/2 cup.
Red lentil 1/2 cup (without skin).
Oil 3 tbs.
Potato 1/4 cup cubed.
Peas 1/4 cup.
Carrot 1/4 cup cubed.
Tomato 1/4 cup chopped.
Onion 1 cup chopped.
Garlic paste 1 tbs.
Green chili 2-3.
Ginger paste 1 tsp.
Cumin seeds 1 tsp.
Cumin powder 1 tsp.
Turmeric 1.5 tsp.
Salt to taste.

Directions

Wash the rice and lentil. Then soak for 30 minutes. Drain and keep it aside. In a heavy bottom pan heat the oil in medium. Add cumin seeds and let them crack. Now add the onions and fry until light brown. Then add ginger and garlic paste and sauté for 2-3 minutes. Next, add cumin powder and tomato. Continue sautéing to let the tomato become mushy. At this point add rice, lentil, all the vegetables, chili, turmeric and salt. Mix everything well and fry for 1-2 minutes. Add 4 cups of water and let it boil. Then cover the pan and simmer the heat. It will take approximately 15 minutes cook. You can adjust the consistency by adding more water (for example if you prefer a runnier khichudi). Check the rice by taking out a few grains from the pan and carefully pressing them with your fingers. If the grains are soft, then the khichudi is done. Mix the khichuri with a ladle and turn off the heat.

Enjoy with jhirijhiri aloo bhaja!

Aloo Tamatar / Potato and Tomato Curry

Sat, 19 Sep 2020 00:00:00 +0000

Aloo Tamatar / Potato and Tomato Curry

Perfect for a lazy day!

This recipe is very common in the North Indian state of Uttar Pradesh.

Ingredients

Potato 2 cups. (Cubes)
Tomato 1/2 cup. (Cubes)
Onion 1/2 cup. (Cubes)
Peas 1/2 cup. (optional)
Green chili 1.
Turmeric 1/4 tsp
Salt to taste.
Oil 1 tbsp.

Directions

In a heavy bottom pan heat the oil in medium. Then add onions and sauté until translucent. Now add all the other ingredients and fry for 2 minutes. Pour 1 cup water and cover the pan. When the potato becomes tender and the gravy looks thick it is done.

Enjoy with porota!

Pasta with White Sauce and Vegetables

Fri, 18 Sep 2020 00:00:00 +0000

Pasta with White Sauce and Vegetables

Note: Pasta doubles in size after cooking. You can use about 3-4 types of vegetables as per your choice. For e.g. bell peppers, broccoli, peas, cauliflower, mushrooms etc. You can make this vegan by using non-dairy milk. For extra flavor you can add cheddar or mozzarella cheese.

Ingredients

Penne pasta 1 cup.
Mixed vegetables (cut into bite size) 1 cup.
AP flour 2 tsp.
Oil 2 tbsp.
Butter 2tsp.
Onion 2 tbsp. (chopped)
Garlic 1tsp. ( chopped)
Ground black pepper 1/2 tsp.
Salt to taste.
Chili flakes 1/2 tsp.
Oregano 1/2 tsp.
Milk 1.5 cup.

Directions

Cook the pasta as instructed on the box. Drain and drizzle 1 tsp oil and mix it well. Keep the pasta aside. In a sauce pan, melt butter in low heat. Add chopped garlic and sauté for 30 seconds. Now add the flour, oregano, chili flakes, salt, and pepper. Stir well for 1 minute, then remove from heat and add milk, stirring constantly with a wire whisk. Place the pan back on the stove and cook for 1-2 minutes on medium heat to make a thick smooth sauce. Remove the pan from heat. Now, in a large pan heat the remaining oil and sauté the onions and all the other vegetables for 3-4 minutes or until they are cooked but still a little crunchy. Now add the pasta and the white sauce and mix well. Turn off the heat. Serve hot!

Macher Kalia / Fish curry

Thu, 17 Sep 2020 00:00:00 +0000

Macher Kalia / Fish curry

Ingredients

Any kind of freshwater fish 1 lb.
Mustard oil 2-3 tbsp.
Onion paste 3 tbsp.
ginger paste 1 tbsp.
garlic paste 1 tsp.
Green chili 4.
Tomato purée 2 tsp.
Bay leaf 1.
Cumin seed 1/2 tsp.
Cumin powder 1 tsp.
Garam Masala 1/2 tsp.
Plain Yogurt 2 tbsp.
Turmeric 2 tsp.
Salt to taste.
Sugar 1/2 tsp.

Directions

Wash and scale the fish. Then cut it in to four pieces (4-5 oz for each piece). Marinate for 30 minutes with 1 tsp turmeric and 1 tsp salt. Heat the oil in high heat then simmer. Pat the marinated fish with kitchen towel to dry them. Carefully place them in to the hot oil. Let the underside fry to light brown. Then use a spatula to flip it and fry the other side, also to a light brown color. Take out the fried fish in a bowl. In the same oil add sugar and let it caramelize. Now add cumin seed, bay leaf, and sauté for 30 seconds. Then add onion paste, ginger garlic paste, tomato purée, green chili, yogurt, turmeric, garam masala, cumin powder, and salt. Mix and sauté for 5 minutes in medium heat. If it looks dry add 1-2 tsp water. When you notice the oil separating from the mixture and starting to float on top, add 1 cup hot water and the fried fish. Let them cook for 4-5 minutes. Adjust the consistency of the gravy as per your choice (if you prefer a thinner gravy, add some more water).

It is ready to be served with Bashonti Pulao!

Note: This is also a very versatile recipe. Using the same recipe, you can cook any kind of fish, including lobster and crab. You can add potato, cauliflower, peas to the kalia as well. You can even make it vegetarian / vegan by using tofu or paneer instead of fish!

Porota / Fried Indian Flatbread

Tue, 15 Sep 2020 00:00:00 +0000

Porota / Fried Indian Flatbread

Porota is a very versatile food. Generally, Indian flatbreads can be made using different types of flours like all-purpose, whole wheat, etc. In fact, you can also mix two or three types of flours for experimenting. You can make flavored porota by mixing spices, greens, vegetables, lentils, salt, sugar, etc. in the dough. Just remember that when you’re kneading the dough, adjust the water accordingly. Instead of water, it is also possible to use yogurt, milk, or whey for kneading. Porota can be made in various shapes too! Circles, squares, triangles, all are equally enjoyable and delicious.

This recipe describes a very basic porota which uses equal quantities of whole wheat and all-purpose flours.

Ingredients (for 11-12 porotas)

AP flour 1 cup, whole wheat flour 1 cup
Ghee or oil (for vegan) 2 tbsp (for kneading)
Salt 1/2 tsp
Ghee or oil (for vegan) as required (for frying)
Water 1 cup (approx)

Directions

In a mixing bowl, take the flour, salt, and 2 tbsp of ghee. Incorporate them until the mixture resembles sand. Now add 1/4 cup water and start kneading. According to the flour you are using, you might need 3/4 to 1 cup of water overall. Knead a soft non sticky dough. It should take 5-6 minutes. Cover the dough for 30 minutes. Make around 11-12 small lemon-sized balls and use your two palms to round them until the surface is smooth. Take one ball and cover the rest. Now dust a little flour on a clean and dry counter top. With a rolling pin make a circle of ~ 4 inch diameter from the ball. Spread some oil or ghee on the surface of the circle and dust 1/2 tsp flour evenly on it. Then fold the circle in to half and spread some more oil and dust a little more flour. Finally, fold the half in to a quadrant (a triangle like shape). Now press gently and dust flour on the bottom and top of this small quadrant shaped flat dough. With the rolling pin roll out the triangle to form a bigger triangle (each side should be about 5 - 6 inches long). Heat a frying pan in medium heat and place this uncooked potora in the pan. Wait for about a minute until small bubbles start appearing on the surface of the porota. With a spatula flip it and roast the other side as well. Then brush some ghee on both sides by flipping again. Fry the porota to a golden brown color. Do the same with the remaining dough balls.

Enjoy with cholar dal or any other curry / vegetables!

Chingri Malaikari / Prawn in Coconut Sauce

Fri, 11 Sep 2020 00:00:00 +0000

Chingri Malaikari / Prawn in Coconut Sauce

Ingredients

Prawn 1 lb.
Coconut milk 1 cup.
Cooking oil 1/4 cup.
Cumin seeds 1/4 tsp.
Onion paste 1/4 cup.
Ginger paste 1 tsp.
Green cardamom 2.
Clove 2.
Cinnamon stick 1 inch.
Bay leaf 1.
Green chili 2.
Ghee 1 tsp. (Optional)
Turmeric 1.5 tsp.
Sugar 1 tsp.
Salt to taste.
Garam Masala 1/4 tsp.

Directions

Devein and wash the prawns. Marinate the prawns with 1 tsp turmeric and 1 tsp salt for 15 minutes. In a heavy bottom pan heat the oil in medium. With a kitchen towel, pat the marinated prawns dry and fry them for less than a minute, just to impart the bright orange color. Remember, the longer you fry the prawns the tougher they will become! Keep them aside after frying. In the remaining oil, add cumin seeds, cardamom, bay leaf, cinnamon stick, clove, and green chili. Sauté for a minute. Then add onion paste, ginger paste, turmeric, salt, and sugar. Cook for 4 to 5 minutes in low heat. TIP: The sign of a well done masala (i.e. the mixture of all the ingredients you have added to the oil) is when you see the oil is separating from the mixture. Now add the coconut milk and fried prawns. Let them boil for 4 minutes. You can adding more coconut milk to adjust the quantity of the gravy as you desire. Drizzle the ghee (optional) and garam masala. Cover the pan and turn the heat off.

Enjoy with jeera rice!

Bashonti Pulao / Sweet Yellow Pulao

Thu, 10 Sep 2020 00:00:00 +0000

Bashonti Pulao / Sweet Yellow Pulao

This recipe is prepared with Gobindobhog rice is but you can use Basmati rice instead.

Ingredients

Rice 1 cup.
Ghee 2tbsp.
Cumin 1/2 tsp.
Green cardamom 3.
Clove3.
Cinnamon stick 2 inches.
Cashew 15.
Raisin 20.
Turmeric 1/2 tsp.
Sugar 3 tbsp.
salt to taste.

Directions

Wash the rice and soak it for 30 minutes. Drain the water and keep the rice aside. Take a heavy bottom pan and heat the ghee on medium heat. Sauté the cashews (~1.5 min) and raisins (~30 sec) to light brown and take them out. In the remaining ghee, add cumin, cardamom, clove, and cinnamon. Fry them for 1 minute. Then add the rice, salt, and turmeric. Fry for another 2 minutes and then add 2 cups of water and let everything boil. Then cover the pan and let the pulao cook until all the water evaporates and the rice becomes soft (but the grains should not break). If required, you can add a little more water. Finally add sugar and mix the fried raisins and cashews in the pulao. Turn off the heat and fluff the pulao with a fork. Let it rest for a few minutes.

Enjoy with chhanar dalna!

Shukto / Traditional Bengali Mixed Vegetables in Milk Gravy

Fri, 28 Aug 2020 00:00:00 +0000

Shukto / Mixed Vegetables in Milk Gravy

Shukto is a traditional Bengali recipe. In every special occasion like festivals, weddings, and birthdays, where there is a lunch party, shukto initiates the meal with hot rice and ghee!

This recipe requires a lot of ingredients, some of which are seasonal and some are very difficult to find outside of India in normal grocery stores. For example, Bori / sun-dried lentil nuggets are a very typical Bengali ingredient, often made at home! Good news is that even if you don’t have all the vegetables or the Bori, you can still make it!

NOTE: as the directions indicate, you will only need a small portion from each vegetable.

Ingredients

1 Potato
1 Sweet potato
1 Eggplant
3 Any kind of green bean (french or hyacinth)
1 Green Plantain
1 Pumpkin
1 Bitter Gourd
1 Bottle Gourd
1 Drumsticks
1 Daikon
1 Taro
Bori / sun-dried lentil nuggets
Oil 4 tbs
Panch phoron 1 tsp
Bay leaf 1
Dry red chili 1
Ginger paste 1 tsp
Turmeric 1/2 tsp
Salt to taste
Sugar 1 tsp
Milk 1 cup
Ghee 1 tsp

Directions

Shukto is all about style and technique. The vegetables needs to be cut in a specific way and the spices need to be used at the right time. Peel the vegetables except the eggplant and the bitter gourd. Then cut all the vegetables in a rectangular shape about 2” long and 0.5” wide. Take roughly two pieces of each vegetable to get approx. 2 cups of vegetables overall. Heat a pan in medium and dry roast the panch phoron. Then make a powder from it with the help of a rolling pin or mortar and pestle. Keep them aside. Add oil in to the pan in medium heat and fry the lentil nuggets. Keep them aside. In the same oil sauté all the vegetables till they are light brown. Keep the vegetables in one side of the pan and add chili, bay leaf, ginger, turmeric, and salt. Mix everything and cook for 5 minutes in low heat. Then add 1 cup water, 1 cup milk, and the fried lentil nuggets. Cover and let them cook for 10 to 15 minutes so that the vegetables become tender and the gravy reduces to 1/3. Add sugar and ghee and mix lightly. Turn off the heat. Sprinkle the ground panch phoron. Done! This is typically served with rice.

Enjoy your lunch!

Pur Bhora Capsicum / Stuffed Green Bell Pepper

Thu, 27 Aug 2020 00:00:00 +0000

Pur Bhora Capsicum / Stuffed Green Bell Pepper

Vegetarian / Vegan / Non vegetarian

Ingredients

Large capsicum 4 (the top, seeds, and membranes removed, save the tops for later).
Oil 3 to 4 tbs.
Onion 1.5 cup diced.
Tomato 1/2 cup diced.
Green chili 2 chopped.
Garlic 1.5 mo tsp.
Ginger 1.5 tsp.
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Turmeric 1/2 tsp.
Leftover rice 1/2 cup (optional)
Butter 2 tsp.
Salt to taste.

For the filling

Mashed boiled potato 1 cup.
Paneer or tofu 2 cup crumbled (for veg and vegan).
Ground meat or fish of your choice 2 cups (for non vegetarian).
peas 1/2 cup.
par boiled diced carrots 1/2 cup.

NOTE: You may have to increase or decrease the filling according to the size of the bell pepper. NOTE: you can be creative here! For example, one option is to alternate the layers of the stuffing in the capsicum. For this you can use some cooked rice and butter (or any vegan alternatives).

Directions

In a large pan heat 3 tbs oil in medium. Add onion and sauté until translucent. Now add ginger and garlic and cook for 2 to 3 minutes to get rid of the raw smell. Then add the diced tomatoes and fry everything well for 2 minutes. Add all the remaining spices and 1/4 cup water and mix and cook for 2 more minutes so the water dries up. Gather all the fried content in one corner of the pan and add the remaining oil. Spread it in the pan and add your filling (veg / vegan or non-veg). Mix it with all the fried spices properly with a spatula. Stir continuously to mix and fry everything together for 5 to 7 minutes. Check if everything is well cooked or else let them be there for another 2 minutes.

Now fill the stuffing with a spoon into the hollow bell pepper and cover them with their top. (If you are using rice and butter to alternate the layers of the stuffing, add 2 tsp rice and 1/2 tsp butter first and then add your stuffing and repeat this process to fill up the entire capsicum).

Baking

In a baking tray place the stuffed peppers and bake them in the preheated oven for 30 minutes in 180 C (or ~ 350 F) or till the pepper becomes soft.

Frying

You can also shallow fry the stuffed pepper but for that you have to make 3 to 4 small cuts on the bell pepper so that the steam comes out and the stuffing stays intact. You should also fill only 3/4 of the capsicum with the stuffing. Now you can fry carefully in an open pan with little oil, turning all sides to make them brown.

Done! Enjoy as it is or with a salad!

Palak Paneer / Paneer in a Spinach Gravy

Tue, 25 Aug 2020 00:00:00 +0000

Palak Paneer/ Paneer in a Spinach Gravy

Ingredients

For making paneer

Milk 1lt.
Vinegar 2 tbsp.
Clean cotton cloth.

For the actual recipe

Spinach 500 g.
Oil 2 tbsp.
Onion 1.5 cup, cut into small pieces.
Tomato 1 medium size cut into small pieces.
Chili 2.
Garlic paste 1/2 tsp.
Ginger paste 1/2 tsp.
Cumin seeds 1/2 tsp.
Cumin powder 1/4 tsp.
Turmeric powder 1/4 tsp.
Salt to taste.
Dry Fenugreek leaf (Kasuri Methi)1/4 tsp.
Cream 2tbs.
Ghee or butter 1tsp.(optional)

Directions

NOTE: If you can buy paneer, you can skip the first step of making the paneer

Let’s make paneer.

Take the milk in a large pan and turn the heat on medium high. With a spatula stir occasionally so the milk doesn’t stick to the bottom. Bring it to a boil and then turn the heat off. Mix 2 tbsp vinegar with 2 tbsp water and pour it slowly in to the milk. It will start curdling immediately. Stir softly. Soon the solid will separate from the whey. The whey should be clear yellowish / greenish (I still don’t know what the name of this color is) and not milky. Now place a colander into the sink and lay the cotton cloth on the colander. Pour the paneer on the cloth and drain the whey (you can also saved it to use later in soup etc.). Wash the paneer with cold water and squeeze it. Now, in a flat surface place the paneer along with the cloth under it and try to give it some shape, preferably a cuboid with 1/2 inch height. Use the ends of the cloth to cover up the paneer. Time to find some heavy object like a cast iron pan or a gallon of water and place it on top of the paneer! Let it be for an hour. Then remove the heavy object and remove the paneer from the cloth. You will see a nice chunk of paneer. Cut it in cubes. TIP: take a fork and poke the paneer in various places. This will allow the gravy to seep in and enhance the taste

Now let’s make palak paneer.

In a large pan, take 4 cups of water and bring it to a boil. Add spinach and cook for just one minute. Quickly take out all the spinach leaves and put them in ice cold water. Let them be there for 2 minutes (this blanching process will help keep the nice green color of the leaves). Now squeeze lightly and add the leaves in a blender / mixer. Make a smooth purée by adding 1/4 cup of water in the blender / mixer. Take a pan and turn on the heat to medium. Add oil and warm it up. Now add cumin seeds and let them crack. Then add onion and fry till they are translucent. Add ginger and garlic and sauté for 2 minutes to overcome their raw smell. Now add tomato and chili and fry for another 2 to 3 minutes to soften them. Time to add all the dry spices: turmeric, cumin powder, and salt. Cook for 2 minutes and add the spinach purée. Mix everything well and add 2 tbs water (if needed) and the paneer pieces (don’t worry, they won’t break). Let them cook together till you get a thick gravy. Now crush the dry fenugreek leaves with the help of your two palms and mix them in the gravy. Add cream and turn off the heat. Give it a soft mix and drizzle ghee or butter.

Enjoy with Naan, Paratha, Ruti, or Jeera Rice!

NOTE: Palak paneer can be made vegan by substituting paneer with tofu and using cashew cream or coconut cream. Ghee or butter is optional.

Jeera Rice / Cumin Rice

Tue, 25 Aug 2020 00:00:00 +0000

Jeera Rice / Cumin Rice

Ingredients

Basmati Rice 1 cup.
Oil or ghee 2tbs.
Cumin seeds 2tsp.
Bay leaf 1.
Green cardamom 2.
Cinnamon 1 inch.
Clove 2.
Salt to taste.
Green chili 1 cut into small pieces.
Cilantro 1 tbs.

Directions

Wash the rice 3 to 4 times and soak for 30 minutes. Then drain the water. You can make this recipe in two ways.

Approach 1:

In a large pan take 4 cups of water and 1 tsp salt. Bring it to a boil and then add the washed and soked rice. Let it cook for around 8 to 9 minutes in medium heat. Take out a spoon full of rice and press it with your thumb and index finger (careful it is very hot). If it is firm but breakable then it is done. Drain the water in a colander. This approach makes the rice tender, yet separate and less starchy. In a large frying pan heat the oil or ghee in medium heat. Then start tempering cumin seeds, bay leaf, clove, cinnamon, and green cardamom. Fry for 1 minute to let them release their aroma. Now add green chili pieces, half of the cooked rice, and some salt. Lower the heat, take a fork and mix very carefully. Be tender, don’t break the rice. Now add the remaining rice and mix everything from the bottom to the top. Sprinkle the cilantro.

Ready to serve with Palak Paneer! Enjoy!

Approach 2:

In a large pan heat the oil or ghee in medium heat. Now add cumin seeds, bay leaf, green chili, cinnamon, green cardamom, and clove. Fry for 1 minute and add the washed rice. Sauté for another 2 minutes in medium heat. Take 2 cups of water for 1 cup rice. Add this water and some salt to the pan. Turn the heat on high and let everything come to a boil. Then simmer and cover the pan for 7 to 8 minutes. Check the rice. If all the water evaporates and the rice becomes soft, then it is done. If the rice is still hard, you may need to add a little water. While adding more water, always be conservative. You can always add more but don’t add too much at a time. Turn the heat off and sprinkle cilantro and cover the pan for another 10 minutes.

Enjoy with your favorite curry!

Lau Ghonto / Grated Bottle Gourd

Sun, 23 Aug 2020 00:00:00 +0000

Lau Ghonto / Grated Bottle Gourd

You can make this both veg and non-veg

Ingredients

Bottle gourd, grated 3 cups.
Ghee 2 tsp.
Cumin 1/4 tsp.
Bay leaf 1.
Green chili 1.
Milk 1/4 cup.
Turmeric 2 pinch.
Sugar 1 tsp.
Salt to taste.
For non veg version: fried shrimp 1/2 cup.

Directions

Peel the gourd and grate it in a cheese grater (you have to be very quick or else the gourd will start changing it’s color). Heat a sauce pan and add 1 tsp ghee, cumin, and bay leaf. Fry for a few seconds and add the gourd, turmeric, salt, and green chili. Give it a nice mix. Then add add milk and cover. In low heat, let it cook until the gourd becomes tender. Bottle gourd release lots of water so let it cook to dry up all the milk and water. Sprinkle the remaining ghee.

For the non veg version: as soon as the water and milk dries up, mix in the fried shrimp with the ghee. Cover and cook for another 1 minute.

Enjoy with hot rice (basmati is best)!

Dhanros Bhapa / Steamed Okra

Sat, 22 Aug 2020 00:00:00 +0000

Dhanros Bhapa / Steamed Okra

Ingredients

Okra 250g.
Mustard oil 2 tbs.
Poppy seeds 1 tsp.
Whole mustard 2 tsp.
Green chili 2.
Turmeric 1/2 tsp.
Salt to taste.

Directions

Wash okra and pat them dry. Cut in 1 inch pieces. In a blender add mustard seeds, poppy seeds, and green chili (you can skip the chili as per your taste). Make a paste by adding a little water to the mixture. In a bowl mix okra with the paste and also add turmeric, salt, and the whole green chilis. Now cover with foil and steam in a double boiler or steamer for 10 to 15 minutes.

NOTE: You can cook this recipe in an open pan as well. * Serve hot with rice, ruti or enjoy as it is!

Cholar Dal / Yellow Split Chick Pea Dal

Wed, 19 Aug 2020 00:00:00 +0000

Cholar Dal / Yellow Split Chick Pea Lentil

Ingredients

Cholar dal 1 cup.
Oil 2 tsp.
Ghee 1 tsp.
Whole cumin 1/2 tsp.
Roasted cumin powder 1 tsp.
Dry red chili 2.
Bay leaf 1.
Grated ginger 1tsp.
Asafoetida 2 pinch.
Turmeric 1/2 tsp.
Salt to taste.
Sugar 1/2 tsp.
Raisin 2 tsp.
Desiccated coconut 2 tbs.

Directions

Wash the dal and soak for an hour, then drain the water. For fast cooking you can use a pressure cooker. For 1 cup dal you will need 2.5 cups of water. Cook for 4 to 5 whistles. If instead you are cooking in an open pan you will need almost double water. Let the dal boil and check it—it should be soft but not broken. In a large pan add oil, turn the heat on to medium and start tempering with cumin, bay leaf, dry red chili, asafoetida. Mix them for few seconds. Now add grated ginger and fry for a minute and add cumin powder, turmeric, salt, sugar, raisin, and coconut. Mix them and add the boiled dal. Let them all cook for 4 to 5 minutes to get the right consistency. This dal is typically made thick. You can simmer for few more minutes but remember that on cooling the dal will become thicker. Drizzle ghee on top and turn off the heat.

Enjoy with luchi!

Malai Fulkopi / Creamy Cauliflower

Tue, 18 Aug 2020 00:00:00 +0000

Malai Fulkopi / Creamy Cauliflower

Ingredients

Cauliflower florets 3 cups.
Green Peas 1/4 cup.
Green bell pepper 1/2 cup cut into chunks.
Grated Ginger 1 tsp.
Tomato 1/2 cup cut into cubes.
Oil 3 tbs.
Ghee 2 tb
Bay leaf 2.
Cumin 1 tsp.
Green chili 3.
Cinnamon 1, 3 inch stick.
Green cardamom 4.
Clove 4.
Cashew nuts 1/4 cup. Soak in hot water then make a thick paste.
Raisin 1/4 cup.
Whole milk 1 cup.
Cream 1/2 cup.

Directions

Blanch the florets and let them dry. In a heavy bottom large pan heat the oil and 1 tsp ghee. Then add cumin seeds, bay leaf, cinnamon sticks, clove and cardamom. In medium heat fry them for 30 seconds, a nice aroma will fill your kitchen. Time to add ginger, tomato, green chili and salt. Mix them and stir occasionally until all the tomatoes become soft and mushy. Now add the cashew paste and raisins. Mix it well. Then add all the remaining vegetables and let them cook for few minutes. To make it creamy, add milk and cream. Cook till you like the consistency of your gravy, it should be semi dry. Drizzle ghee and cover the lid.

Serve hot with your favorite carb :)

Enjoy!

Kumror Chhokka / Bengali Style Pumpkin Stir Fry

Mon, 17 Aug 2020 00:00:00 +0000

Kumror Chhokka / Bengali Style Pumpkin Stir Fry

Ingredients

Pumpkin 2 cups, peeled and cut in to 1 inch cube.
Potato 1 cup, peeled and cut in to 1 inch cube.
Boiled chickpea or green peas 1/4 cup.
Oil 2 tbs.
Panch phoron 1/4 tsp (mix of whole spices, same proportion: fenugreek seeds, fennel seeds, cumin seeds, mustard seeds, and nigella or black cumin seeds)..
Dry red chili 1.
Asafoetida 2 finger pinch.
Ginger grated 1/4 tsp.
Bay leaf 1.
Turmeric 1/4 tsp.
Salt to taste.
Sugar 1/2 tsp.
Ghee 1/2 tsp (Optional).
Coriander leaf 1tbs (Optional).
Water 2 cups (Approx).

Directions

In a heavy bottom pan heat the oil. Now add panch phoron, red chili, andd bay leaf. Fry for 15 seconds, then add potato and pumpkin. Stir well and fry for 6 to 7 minutes in medium heat until they turn light brown. Now it’s time to add the grated ginger and let it cook for another few minutes. Meanwhile warmup the water and add it to the potato pumpkin mixture. Now let’s work on some color and taste—add turmeric and salt. Then cover the pan with a lid. Cook until the vegetables are soft and no water is remaining. Now add the boiled peas, sugar, and asafoetida. At this point you can add ghee and some coriander leaves. Mix them well. Ready to serve!

Enjoy!

Chhanar Dalna / Soft Paneer and Potato Curry

Sun, 16 Aug 2020 00:00:00 +0000

Chhanar Dalna / Soft Paneer and Potato Curry

Ingredients

Whole milk 1 lt + 2 tbs.
Potato 1 skinned and cut into 6 pieces.
Cooking oil 4tbs.
Ginger paste 1tsp.
Tomato 1 cut into small cubes.
Whole cumin 1/2 tsp.
Cumin powder 1/2 tsp.
Dry red chili 1.
Bay leaf 1.
Turmeric 1/2 tsp.
Salt to taste.
Sugar 1/4 tsp.
Vinegar 2 to 3 tsp.
Garam masala
Clean cotton cloth.

Directions

To make chhanar dalna I prefer chhana not paneer (paneer is the dry and hard state of chhana). Lets prepare the chhana. Take a sauce pan and pour 1 lt milk and turn on the heat. Let it come to a boil then turn off the heat. Mix the vinegar with equal amount of water and slowly pour it into the milk and watch how it starts coagulating. Stir gently. In a strainer, place the cotton cloth and pour the chhana. You can save the yellow water for other use ( such as kneading flour, making soup etc). Now wash the chhana with cold water and secure the cloth with a knot. Place it in to a flat area preferably in the sink and put a weight to discard the water for around 30 minutes. Cut the chhana into squares.

Now take the oil in a pan and heat it to fry the potato till light brown, keep them aside. In the same oil now fry the chhana squares till golden brown and keep them aside. Temper remaining oil with bay leaf, dry red chili and cumin seeds and fry for few seconds. Now add tomato, ginger paste, turmeric, salt and sugar. Let them cook for 4 to 5 minutes in low heat till the raw tomato smell disappears completely. With a ladel stir well. If needed, add a little water to keep the mix from sticking to the pan. Now add 2 cups of water and add the potato. Cook until they’re soft. Add the fried chhana, 2 tbs milk (this makes the gravy slightly creamy), and garam masala. Then cook for another 2 minutes.

Enjoy with (fried) rice!

Masoor Dal

Wed, 12 Aug 2020 00:00:00 +0000

Masoor Dal

Ingredients

Masoor dal (red lentils)1/2cup.
Mustard oil 2tsp.
Cumin seeds 1/2tsp.
Dry red chili 1.
Onion 1/4 cup diced.
Turmeric 1/2 tsp.
Salt to taste.

Directions

Wash the dal with water few times and soak it for 30 minutes. In a saucepan boil the dal with two cups of water in medium heat. Check the dal—you could add some water if needed. Boil until it is soft but not broken. In another pan heat the oil and temper cumin seeds and red chili for few seconds. Now add diced onion and fry till translucent. Transfer the dal in to this pan and add turmeric and salt. Let it boil for few minutes. It can be a thick or dilute as per your choice.

Enjoy with rice and pokoras!

Moong Dal

Tue, 11 Aug 2020 00:00:00 +0000

Moong Dal

Ingredients

Split skinless moong dal 1/2 cup.
Mustard oil 1tsp.
Cumin seeds 1/2 tsp.
Bay leaf 1.
Turmeric 1/2 tap.
Sugar 1/4 tsp.
Green chili 1.
Salt to taste.

Directions

In a sauce pan take the moong dal and turn on the heat in medium. Dry roast to light brown color. Then wash the dal couple of times. In the same pan take 2 cups water and boil the dal until it is soft. You might need more water so check while it is boiling. In a separate pan heat the oil and add cumin and bay leaf. Let them crack, then add the boiled dal (careful it can splatter) and now add all the remaining ingredients. Let them cook for couple of minutes, check the consistency as per your choice.

Enjoy with rice or ruti (Indian flat bread)!

Egg Curry

Mon, 10 Aug 2020 00:00:00 +0000

Egg Curry

Ingredients

Hard boiled egg 4.
Potato peeled and cut 1 inch cube 4 pieces.
Tomato 1 cut in to cubes or tomato paste 1 tbs.
Mustard oil 2 tbs.
Onion paste 2 tbs.
Ginger garlic paste 1 tsp.
Whole cumin 1/2 tsp.
Bay leaf 1.
Green cardamom 2.
Clove 2.
Cinnamon stick 1 inch.
Turmeric 1/2 tsp
Salt to taste.
Sugar a pinch.
Green chili 1.

Directions

Peel the eggs and make small holes with a fork. Heat the oil in a deep pan. Add sugar and half of the turmeric. Then add the eggs and potatoes and fry them to light brown. Keep them aside. In the same oil, add cumin, cloves, cardamom, cinnamon, and bay leaf. Fry for 30 seconds and then add the onion and ginger garlic paste. Fry them for 5 minutes and then add the tomato. Continue stirring and add salt, the rest of the turmeric, and the chili. For safe frying add a spoon full of water and stir for another 5 minutes. Mix the eggs and potatoes and add 1.5 cups water and let it cook until the gravy looks thick and the potatoes are soft. That’s all!

Enjoy with rice!

Aloor Chorchori and Luchi

Sat, 08 Aug 2020 00:00:00 +0000

Aloor Chorchori and Luchi

Aloor chorchori

Ingredients

Potato 2 cups peeled and cubed.
Mustard oil 2 tbs.
Panch phoron 1/2 tsp (mix of whole spices, same proportion: fenugreek seeds,fennel seeds, cumin seeds, mustard seeds, and nigella or black cumin seeds)
Green chili 2.
Turmeric 1/2 tsp
Salt to taste
Sugar three finger pinch.

Directions

Boil the potatoes and drain the water, they will become soft but not broken. In a pan heat the mustard oil, add panch phoron. Let them crack few seconds then mix the boiled potatoes and all the spices. Fry them for 2 to 3 minutes, add 1 cup water and let them cook for another 4 to 5 minutes. You can keep little gravy or let it dry. It is done!

Luchi

Ingredients

All purpose flour 2 cups.
Salt 1/2 tsp.
Oil for frying 1.5 cups.
Water to knead.

Directions

Take all purpose flour, salt and 2 tbs oil, combine them nicely with your fingers. Now add water little by little and knead a firm dough (it should not be soft). TIP: If you poke a finger the hole should stay. Rest it for half an hour and again knead the dough for 2 minutes. Make lemon size ball, now with the help of a rolling pin and a drop of oil roll them into 4 inch circle. In a wok or deep fry pan heat the oil and carefully fry the luchi. Now serve them hot with the aloor chorchori!

Enjoy!