Summer Special Combo Meal
Taker dal
This Dal is best enjoyed with white rice accompanied with a veggie side usually served at lunch. This is served not only as an everyday dal but also if you are serving a traditional Bengali lunch.
Ingredients :
Parwal/potol : 2 pieces
Aloo : 2 pieces
Ladies finger : 4-5 pieces
Pumpkin : 7-8 pieces
Brinjal : 7-8 pieces
Onion : 1 (medium)
Tomato: 1 (medium)
Ginger paste : 1 tsp.
Green chilli paste : 1 tsp.
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 1/2 tsp.
Coriander Powder : 1 tsp.
Sugar : 1 tsp.
Salt to taste
Mustard oil : 3 tbsp.
For Seasoning :
Bay Leaves : 2 pieces
Panch Phoron (Five spices) : 1 tsp.
Dry Red Chillies : 1 or 2
Method :
Cut the vegetables into the required size so that each vegetable is cooked.
Heat oil in a kadai, add all the vegetable, fry until vegetable half cooked. Keep aside.
In the same kadai, add some oil then add bay leaves, panch phoron and dry red chillies, when changed the colour then add onion, fry until golden brown.
Then add chopped tomato, ginger paste, green chilli paste, saute for 1-2 mins. Add turmeric, kashmiri red chilli, coriander powder, sugar, salt and fried vegetable, mix it well.
Now add 1 cup hot water, cover and cook on low flame till all the vegetables are cooked leaving no watery gravy.
Serve with rice and dal. Those who don’t like rice eat this curry with roti or paratha or even puri (loochi).
Teasle Gourd Fry
Ingredients :
Teasle Gourd ( Kakrol) : 2 pieces
Turmeric Powder : a pinch
Salt a pinch
Method :
Mix all the ingredients with teasle gourd.
Heat oil in a cooking vessel, fry teasle gourd pieces until golden brown in colour and crispy.
Serve hot with rice and dal.
Sending this recipe to Priya's " Flavors of Bengal" Event
Taker dal
This Dal is best enjoyed with white rice accompanied with a veggie side usually served at lunch. This is served not only as an everyday dal but also if you are serving a traditional Bengali lunch.
Ingredients:
Masoor Dal : 1/2 cup
Raw mango : 1 small piece
Mustard seeds : 1 tsp
Dry Red Chilly : 1
Turmeric powder : 1 tsp.
Segar : 1 tsp.
Salt to taste
Oil : 1 tbsp.
Raw mango : 1 small piece
Mustard seeds : 1 tsp
Dry Red Chilly : 1
Turmeric powder : 1 tsp.
Segar : 1 tsp.
Salt to taste
Oil : 1 tbsp.
Steps:
Boil the dal with 2 cups of water alongwith 1 tsp salt and the turmeric powder .
Slice the mango lengthwise in finger size pieces . You can keep the seed or throw it away.
Heat oil in a kadai. Add mustard seeds and dried chilli when they stop spluttering break a few seeds to bring out the flavorthen add the mango pieces, turmeric powder and little salt. Cover and cook till the mango pieces get softened.
Then add the boiled dal and sugar. You may need to add a little more water if the dal turns too thick. Take it off the heat.
Serve with plain hot rice and mixed vegetable.
Slice the mango lengthwise in finger size pieces . You can keep the seed or throw it away.
Heat oil in a kadai. Add mustard seeds and dried chilli when they stop spluttering break a few seeds to bring out the flavorthen add the mango pieces, turmeric powder and little salt. Cover and cook till the mango pieces get softened.
Then add the boiled dal and sugar. You may need to add a little more water if the dal turns too thick. Take it off the heat.
Serve with plain hot rice and mixed vegetable.
Mixed Veggies Or Panch Meshli Torkari In Bengali Style
Ingredients :
Parwal/potol : 2 pieces
Aloo : 2 pieces
Ladies finger : 4-5 pieces
Pumpkin : 7-8 pieces
Brinjal : 7-8 pieces
Onion : 1 (medium)
Tomato: 1 (medium)
Ginger paste : 1 tsp.
Green chilli paste : 1 tsp.
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 1/2 tsp.
Coriander Powder : 1 tsp.
Sugar : 1 tsp.
Salt to taste
Mustard oil : 3 tbsp.
For Seasoning :
Bay Leaves : 2 pieces
Panch Phoron (Five spices) : 1 tsp.
Dry Red Chillies : 1 or 2
Method :
Cut the vegetables into the required size so that each vegetable is cooked.
Heat oil in a kadai, add all the vegetable, fry until vegetable half cooked. Keep aside.
In the same kadai, add some oil then add bay leaves, panch phoron and dry red chillies, when changed the colour then add onion, fry until golden brown.
Then add chopped tomato, ginger paste, green chilli paste, saute for 1-2 mins. Add turmeric, kashmiri red chilli, coriander powder, sugar, salt and fried vegetable, mix it well.
Now add 1 cup hot water, cover and cook on low flame till all the vegetables are cooked leaving no watery gravy.
Serve with rice and dal. Those who don’t like rice eat this curry with roti or paratha or even puri (loochi).
Teasle Gourd Fry
Ingredients :
Teasle Gourd ( Kakrol) : 2 pieces
Turmeric Powder : a pinch
Salt a pinch
Method :
Mix all the ingredients with teasle gourd.
Heat oil in a cooking vessel, fry teasle gourd pieces until golden brown in colour and crispy.
Serve hot with rice and dal.
Sending this recipe to Priya's " Flavors of Bengal" Event
Posts
