Apr 29, 2011

Aloo-Parwal Do-Pyaza

Dopiaza is a type of Indian curry where dish is cooked with lots of onions.  Dopiaza is made with lamb, chicken or fish. Dopiaza means "two onions," and indicates that onions are added at two times during cooking. I try dopiaza with parwal which is very popular among Bengali community.



Ingredients :

Parwal (Pointed Gourd ) : 8 pieces
Potato : 3 (medium)
Onion : 3 (medium) (1 onion cut sliced another 2 make a paste)
Ginger paste : 1 tsp.
Garlic Paste : 11/2 tsp.
Tomato : 1 (medium)
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 1 tsp.
Coriander Powder : 1/2 tsp.
Garam Masala Powder : 1/2 tsp.
Cumin seeds : 1 tsp.
Bay leave : 1
Sugar : 1 tsp.
Salt to taste


Method :

Peel the Parwals slit the top and bottom of them. Potatoes are peeled and cut in chunks. Boil the potatoes.
Heat the oil in a kadai, add sliced onion, fry until golden brown. Keep aside.
In the same oil, fry parwals until they are brown in colour.Remove the parwal from the oil.
Now add cumin seeds and bay leaves, once they start sizzling add onion paste, saute for 5 mins.
Then add ginger-garlic paste, tomato and cook for 5 mins. When tomatoes are smashy then add turmeric powder,

kashmiri red chilli powder, coriander powder, salt and sugar, Stir all of these thoroughly.
Add the fried parwal, potatoes to the mixture and pour 1 cup of hot water over the mixture. Cover the lid of the pan.

Remove the pan when the parwals are cooked. Now sprikle Fried Onion (Beresta) On it.
Serve with rotis or hot rice to which a spoonfull of ghee, garam masala powder should be added.




Read More

Apr 27, 2011

Ghugni ( Dry Yellow And Green Peas Curry) in Bengali Style

Ghugni is a popular snack in East India (Bengal, Orissa, Bihar, Assam). It is traditionally served for late breakfasts or evening snacks with puffed rice. But I find it equally yummy with roti, bread and rice. It's speciality are the dried yellow/green peas with which it is cooked and has a lot of gravy.



Ingredients :

Dry white peas : 1/2 cup
Dry green peas : 1/2 cup
Potato : 2 (medium)
Onion : 2 (medium)
Ginger-garlic paste : 2 tbsp.
Tomato : 1 (medium)
Green chilli : 1 (slitted)
Turmeric powder : 2 tsp.
Kashmiri Red chilli powder : 2 tsp.
Cumin seeds : 1 tsp.
Dry red chilli : 1 (whole)
Bay leaves : 2
Cloves: 2 or 3
Cardamom : 2 or 3
Cinnamon : 1
Sugar : 1 tsp.
Salt to taste
Oil : 3 tbsp.
Tamarind juice : 3-4 tbsp.
Fresh coriander leaves for garnishing


Method :

Soak the dry peas overnight in about 4 cups of a water in a large container. Boil the soaked peas with some salt till soft. Alternately pressure cook the peas till they are soft ( I think 4-5 whistles).
Dry roast cumin seeds and whole red chilli until they are light brown and immidiately grind them just like a fine
powder.
Take a small ball of tamarind pulp and soak in 4 tbsp. of hot water for 5 mins. Then squeeze the pulp and you will get
the tamarind juice. Keep aside.
Cut the potatoes in small pieces. Heat oil in a pan, fry the potatoes until golden brown and keep aside. In the same
oil add bay leaves, cardamom, cloves, cinnamon, when they change their colour then add oinion and fry until golden
brown.
Then add ginger-garlic paste, tomato, green chilli and saute until tomatoes get smashy. Now add turmeric powder,
kashmiri red chilli powder, sugar, salt and 2 tbsp. water, mix the all masala and cook until oil seperates. Then add
the boiled peas and fried potatoes.
Mix well peas and potatoes with the spices, now add 1 cup hot water and let it cook for 5 mins.  When the gravy is 
little thick take it out from fire.
Serve the ghugni in a bowl, sprinkle some sliced onions, roasted cumin-red chilli powder, a spoon of tamarind juice
and fresh coriander leaves.



Sending this recipe to "Flavour of Bengal" hosted by Priya 

Read More

Apr 21, 2011

Niramish Dum Aloo - No Onion No Garlic

The all time favourite  dum aloo is a mouth watering vegetable recipe with boiled potatoes cooked in a delicious gravy.



Ingredients:

Baby Potatoes : 500 gms ( You could use normal potatoes and cut them cubes)
Tomato : 1 large, finely chopped
Ginger Paste : 11/2 tbsp.
Turmeric powder : 1 tbsp.
Red Chilli Powder : 1 tbsp.
Cumin Powder : 1 tbsp.
Coriander Powder : 1 tbsp.
Cumin Seeds : 1 tsp.
Bay leave : 1 or 2

Sugar : 1 tsp.
Salt to taste
Green chilli, Fresh Coriander leaves for garnishing


Method:

Boil the potatoes and peel them.

Heat oil in a pan. Add bay leaves, cumin seeds, once they splutter add choppedtomato, fry till raw smell goes away.

Add tomato and saute till they turn mushy and oil is separated.
Then add potatoes, all the masala powders, salt, sugar, mix well with potato.


Add 2 cups of warm water and boil till you get desired consistency.
Garnish with fresh coriander leaves and green chilli.



I am sending this dish to "Flavors of Bengal" hosted by Priya and Pari blog's "Only- Crazy for potato" event





Read More

Apr 20, 2011

Sojnedata chochori (Drumstick with Mustard & Poppy Seeds Gravy)

The drumstick is a fairly common vegetable grown all over India and Pakistan. This food is a good source of Protein, Zinc.This food is high in Cholesterol and Sodium. It is antibacterial and a wonderful cleanser. Nutritionally, drumstick pods and leaves are of great value as sources of acrotene, calcium, phosphorus and vitamin C. The leaves, flowers and fruits of drumstick which are used as vegetable have great nutritional value.


Ingredients :

Drumstick : 2, peeled cut in finger
Potato : 2, small
Pumpkin : 100 gms
Mustard seeds : 1 tsp.
Mustard paste : 1 tsp.
Poppy seeds paste : 1 tsp.
Green chilli paste : 1 tsp.
Turmeric powder : 2 tsp.
Sugar a pinch
Salt to taste
Mustard oil : 11/2 tbsp


Method :

Heat oil in a kadai, add mustard seeds when seeds are crackel then add drumstick, pumpkin,potato,salt and turmeric powder, cook till vegetables become half tender.
Now add mustard-poppy seeds, green chilli paste, salt, sugar and turmeric powder, mix well with vegetable.
Add one cup of warm water, increase heat and bring to a boil. Reduce heat to medium and cook covered till it forms a thickish gravy, approx 10-12 mins.
Finally serve with hot steamed rice.
Read More

Apr 19, 2011

Spicy Soya Potato Curry

Soya chunks are rich in high quality protein and very good for health. A soya nuggets / chunks curry with potato tastes more or less like a meat. This gravy curry will be good with rice or roti. Also if the curry rests for an hour or so, it will taste even better with all the flavors settling in. Good amount of onion and oil is used for this recipe to get good results.


Ingredients:

1.5 cups - Nutrela Soya Chunks
1 big - Potato, cubed
4 big - Onion, chopped
1'' piece - Ginger, paste
6 big flakes - Garlic, paste
2 big - Tomato, grated
1/4 tsp - cumin seeds
1 -  Bay leave
1tsp - Coriander powder
1 tsp - Cumin powder
1 tsp - Red chili powder
1 tsp - Turmeric powder
1 tsp - Garam masala powder
Coriander leaves for garnishing


Method :

In a pressure cooker add Soya chunks and potatoes in water boil it for 1-2 whistles. Keep aside.

Heat oil in a pan, add potato, fry well till potato is fried a bit. Then add Soya chunks and fry well for 5 minutes on low heat. Add more oil if necessary.
In the same oil add bay leave and cumin seeds when seeds are crackle then add onion fry until golden brown.

Now add ginger-garlic paste and grated tomato, cook for 5 mins. Then add turmeric powder, red chili powder, cumin powder, coriander powder and fry till the raw smell goes.

Then add fried potato and Soya chunk mix well with masala.

Now add one cup hot water on it and cook for 3-4 mins.
When gravy is thicken then switch off the gas.

Finally garnish with chopped coriander leaves.

Sending this recipe to womenera's " C for Colourful Curry" 

Read More

Apr 15, 2011

Bengali New Year Special - Dhokar Dalna

Subho Nababarsha

A happy and Properous new year wish from me to all my visitors, readers, and to all Bengali Blogger friends.

Bengali New Year or Poila Boishakh is the first day of the Bengali calendar that is celebrated in both Bangladesh and West Bengal and in Bengali communities in Assam and Tripura. Naba Barsha or Paila Baisakh is a very important occassion for Bengalies.
In the Various part of West Bengal, this day is celebrated through cultural programmes fairs etc. The most famous of these is Bangla Sangeet Mela, held at Nandan-Rabindra Sadan ground in Kolkata. This fair is conducted by the Government of West Bengal.

Prayers are offered to God for the well-being and prosperity of the family. Young ladies clad in white saris with red borders and men clad in dhoti and kurta take part in the Probhat Pheri processions early in the morning to welcome the first day of the Bengali New Year.

Pohela Boishakh is the beginning of all business activities in Bengal. The Bengali Hindu traders purchase new accounting book. The accounting in the halkhata begins only after offering puja.
In Kolkata, long queues of devotees are seen in front of the Kalighat and Dakshineswar temple from late night. Devotees offer puja to receive the blessings of the almighty.



Dhokar dalna is one of the oldest recipes, which is of absolute Bengali origin.  This is a very tasty recipe made of bengal gram (lentil).

Ingredients : 

1 cup cholar dal (chana dal/Bengal gram)
2 medium tomato
1 tsp ginger grated
1 tsp cumin seeds
1 tsp coriander powder
1 tsp cumin seed powder
pinch of asafoetida
1/2 tsp turmeric powder
1 tsp chilli powder
2 green chillis
1 tsp cumin seeds
1/2 tsp garam masala
1/2 tsp ghee
2-3 tbsp oil
1 tsp sugar
salt to taste

Method :

Wash and soak Bengal gram lentils in water for 4-6 hours. Drain water and grind the dal to a paste in a mixer. Heat 1 tspoon oil and temper it with asafoetida, 1/2 tsp ginger paste, 1/4 tspoon turmeric powder, green chilli paste, sugar and salt. Pour the ground dal and cook till the mixture is soft and sticky, but not completely dry.

Smear little oil in a dish. Pour the cooked dal and spread evenly on the dish. Press lightly with your spoon so that it sets properly. Cool and cut the dhoka into diamond shapes.
Heat oil in a tawa and fry the dhokas to light brown. Remove and keep aside.

Then heat the rest of remaining oil in a deep bottomed pan and temper it with cumin seeds and 1 bay leave. Fry for a minute till it stops sputtering.
In the meantime, puree the tomatoes, ginger and green chillies together. Add the pureed mixture with turmeric, red chili powder, coriander powder, cumin seeds powder and saute for 3-4 minutes on low heat.

Then, add about two small cups of warm water and salt and let it simmer for 4-5 minutes. Add the fried dhokas, and bring the curry to a boil. Reduce heat and simmer for another 4-5 minutes till the dhoka starts to soak up part of the curry.

Put ghee and garam masala and take it off the heat. It should be the last thing added. just before the dish is taken off the heat.

Serve hot with plain rice or paratha or roti.

Sending this recipe to Womenera's "C for Colourful Currys"









 
Read More

Apr 12, 2011

Achari aloo

Achari Aloo is a spicy, tangy potato dry dish with lot of flavours.  I had planned to make this dish for a long time and searched for a good homely recipe. I got reminded of the recipe in US Masala and followed her recipe exactly. It tasted so good and everyone at home loved it with paratha. Original recipe is here


Ingredients :

Baby Potato : 10-12 boiled (poke few holes in each with a fork)
Onion : 2 (sliced)
Ginger : 1 inch (paste)
Garlic : 10-12 cloves (paste)
Tomato : 1 piece (chopped)
Turmeric powder : 1 tsp.
Coriander powder : 2 tsp.
Kashmiri red chilli powder : 1 tsp.
Amchur : 1/2 tsp.
Pepper powder : 1 tsp.
Lemon juice : 1 tbsp.
Salt to taste


Seasoning:

Black mustard seeds : 1 tsp.
Cumin Seeds : 1tsp
Fennel Seeds : 3/4 tsp.
Ajwain : 3/4 tsp.
Fenugreek seeds : 1/8 tsp.
Dry Red Chilly : 2-3
Bay leave : 1
Asofetida (hing) : a pinch
White Vinegar : 1/2 cup
Oil : 3-4 tbsp.
Fresh coriander leaves for garnishing


Method :

Heat oil on medium heat in a tawa, add mustard, fennel, hing, cumin, fenugreek, ajwain and whole chilli when seeds
are sputter then add tomato, onion, salt and turmeric powder. Cook for 5 mins.
Now add ginger-garlic paste and cook for 2 mins. When gets aroma then add in the potatoes and mix well. Cook for

2-3 mins.
Add all powder and carefully stir to coat the potatoes in the fragrant spices. Now add the lemon juice.
Garnish with chopped fresh coriander leaves.




Sending this dish to Priya's "Bookmarked Recipe - Every Tuesday" event.





Read More

Apr 11, 2011

Sambar

“Sambar” is one of the most incredible south indian dish. The preferred dish in South India cuisine consisting of yellow lentil called Tuvar dal (toor dal) and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), potato, ladies finger etc. Sambar is also perfect for meals and make a good combination with dosas, idlies also.
I am using onions and tomatoes in this recipe. My family loves it. I am also making fresh sambar powder for this recipe. This recipe is here because it is simply loved by me and my hubby.



Ingredients:

Sambar Dal/Toor Dal/ Tuvar Dal – 1/2 cup
Onion – 1, medium
Carrot – 1 medium
Lady’s Finger – 5 pieces
Drum Sticks – 2 pieces
Beans – 6 pieces
Potato – 1, small
Tomato – 1/2 number
Green Brinjal – 1, medium
Turmeric Powder – 1 teaspoon,
Sambar Powder– 4 tsp
Asafoetida powder- 1/4 tsp
Salt to taste
Tamarind ball – 3-4, medium pieces
Refine Oil - 2tsp. (U can use coconut oil)

Seasoning:
Mustard Seeds - 1/2 tsp
Curry Leaves – 1 sprig,
Dried Red Chilly whole – 1 piece
Method :

  • Put dal and chopped onions in a pressure cooker. Add 1/2 teaspoon turmeric powder and let it cook till 2 whistles in the pressure cooker.another 1/2 teaspoon of turmeric powder.
  • Meanwhile cut the other vegetables – carrot, lady’s finger, drum stick, beans, potato, tomato and green brinjal.
  • After the contents in pressure cooker is cooked and all the steam has escaped, next add chopped vegetables. Add another 1/2 teaspoon of turmeric powder.
  • Put the tamarind in 1 cup water and let it soften for sometime. After about  5 minutes, extract the juice from tamarind and remove the solid pieces of tamarind.
  • Now after the pressure in the cooker escapes, transfer the cooked vegetables into the same vessel that has cooked dal. Add the tamarind juice to this. This vessel will be used for cooking sambar.
  • In a kadai, heat 4 teaspoons of sambar powder for about 2-3 minutes.
  • Now put the sambar powder in vessel that will be used for cooking sambar so that it mixes with dal and vegetables.
  • Add salt to taste. Add about 1/4 teaspoon of Asafetida powder. Mix the contents well and now boil it.
  • After it boils, remove it from flame and in another kadai, heat a little refine oil. Once the oil is hot, add a little mustard seeds and let it crackle. Add finely chopped small onions, curry leaves and red whole chilly. Sauté till onions turn light brown. Now add chopped tomato, when it smash, then add sambar will the contents of the kadai.
  • Yummy sambar is ready to serve with plain rice, Idli and Dosa.
Read More

Apr 8, 2011

Delicious Mutton



Ingredient :

Mutton : 500 gm 
Onion : 4 pieces (Chopped)
Tomato : 1 piece
Ginger-garlic paste :  2 tbsp.
Cinnamon stick  1 inch
Green Cardamoms : 2 pieces
Cloves : 2 pieces
Bay leaves  : 2 pieces
Pappercorn : 1 tsp.
Turmeric powder  : 1 tbsp
Kashmiri Red chilli powder : 1 tbsp 
Coriander powder  : 1 tbsp
Garam Masala Porder : 1 tsp.
Ghee : 1 tsp.
Salt to taste
Lemon : 1 piece
oil : 5 tbsp.


Method :

Marinate the mutton with lemon juice, salt, turmeric powder, red chilli powder. Keep aside for 1 hour.
Take a pressure cooker add marinated mutton and 3 cups hot water and wait for 6 whistle. Open the pressure cooker and keep aside.
Heat oil in a pan add bay leaves, peppercorn, cinnamon, green cardamom and cloves when seeds get aroma.Then add onions saute till it becomes soft and translucent .
Add tomatoes and fry them all together for about 5 minutes . Then add ginger-gralic paste and fry them.
Now add turmeric powder, kashmiri red chilli powder, coriander powder, salt and sugar and saute it. Add now boiled mutton and mix it with masala.
When oil saperates the masala add one cup mutton stock and let it cook covered with lid.
Mutton is half done, then add ghee and garam masala powder. Let it cook for another 5 mins.
Serve hot with Mitha pulao and any rice dish and paratha also.
Read More

Spicy Chilli Chicken

This recipe is quite simple to prepare at home and has an awesome hot and spicy taste. Chicken is cooked with lots of chilli and tastes yummy. I just love to enjoy this dish with fried rice, roti and naan.



Ingredients :

Chicken : 500 gms
Green Chilli : 5 nos
egg : 1 no
Onion : 3, big size
Ginger paste : 1 tsp.
Garlic paste : 2 tsp
Garlic : 3pods, chopped
Capsicum : 1, big size, chopped
Soya sauce: 3 tbsp.
Tomato sauce : 2 tbsp.
Chilli sauce : 2 tbsp.
Lemon juice : 2 tbsp.
Cornflour : 4 tbsp
Salt to taste
Sugar : a pinch


Method :

Wash the chicken piece and dry them.
Marinate the pieces with 1 tbsp. Soya sauce, lemon juice, egg, salt, sugar, ginger-garlic paste, 1 tbsp. cornflour for 1

hour.
Heat oil in a wok and fry the marinated chicken pieces. Keep the fried pieces in a separate container.
In the same oil add chopped garlic when goes aroma then add onion and saute untill golden brown.
Then add capsicum and green chilli, saute it is is soft.
Now add soya sauce, tomato sauce and chilli sauce. Mix to coat all the chicken with the sauce. Stir-fry for 5 mins.
Now finally add cornflour in water and allow to boil covered for 5 mins on low flame.

This chilli chicken was served with fried rice.


Read More

Vegetable Fried Rice ( Indo Chinese)

Indo-Chinese food is a blending of Chinese cooking adapted to be spicy enough for Indians. People from different countries adapt with their own flavours and spices in the midst of Chinese food to customize it to their own taste. Fried rice, with Gobi Manchurian or Chilli chicken as its side is one of the tastiest and popular dishes in Indo-Chinese menu. I’ve got a real passion towards Chinese dishes, whatever it is. This is my favourite recipe of Chinese Fried rice and it’s always been a hit to my family members. On 6th April, it was the birth day of my hubby. I tried this recipe on that day. This is one of the most preferable dishes to my hubby.



Ingradients :

Basmati Rice : 3 cups (other long grain rice)
Vagetables of your choice : 2 cups (I have used carrots, peas, beans, capsicum)
Cabbage : 1/2 cup (shredded)
Onion : 1 no (slice)
Garlic :  3 pos (minced)
Soya sauce : 2 tbsp.
Tomato sauce : 1 tbsp.
Salt to taste
Sugar : a pinch
Green Chilli : 2 nos. (finely chopped)
Oil : 3 tbsp


For garnishing :
Cashew : 5-6 nos
Raisin :  5-6 nos


Method :

Wash and cook rice in enough water until almost done. It should not be over-cooked. Drain water and allow it to cool
down completely by spreading it in a plate.
Meantime, chop the carrots, beans, capsicum lengthwish. Cook the vegetable, peas, beans for 5 mins until soft. Drain

the water.
Heat oil in a wok, when oil is hot then add onion, garlic and saute till they turn golden brown.
Then add capsicum, green chilli, cabbage and saute it until it is soft. Now add the cook vegetable and saute for 1-2

mins.
Add the rice, soya sauce, tomato sauce, salt, sugar, mix them and cook for 5 mins.
Finally garnish it with cashew and raisin.
Serve hot it along with Chilli chicken or Gobi Manchurian.


Sending this to Priya Mahadevan's "Only Fusion Recipe"


Also linking this to My culinary Creation's "Rice Recipes" Event




Read More

Apr 5, 2011

Chettinad Rasam

Chettinad Rasam is an ideal lunch recipe served with rice and pappad.


Ingredients:

Toor Dal : 1 cup
Tomato (diced) : 1 piece
Tamarind juice : 1/2 cup
Ginger (crushed) : 1 tsp.
Garlic Cloves (crushed) : 6 pieces
Coriander Seeds : 1 tsp.
Methi seeds : 1 tsp.
Mustard seeds : 1 tsp.
Pepper : 1 tsp.
Cumin Seeds : 1 tsp.
Saunf : 2 tsp.
Red chillies : 2-3 pieces
Coriander leaves for garnishing

Method :

  • Cook dal in pressure cooker till it is soft.
  • Take a pan and dry roast pepper, 1/2 tsp cumin seeds, saunf, coriander seeds, red chillies, methi seeds and grind it to make powder.
  • Take a saucepan and heat 2 tsp oil in it. When hot, put mustard seeds in it along with 1/2 tsp cumin seeds.
  • When the seeds are crackle, put 1 red chilli and saute. Now put chopped tomatoes, tarmarind juice, ginger, garlic, salt to taste, the prepared spice powder and 1 cup water.
  • Cover it and let it cook till it gives a special aroma of cooked masala.
  • Add cooked toor dal, cover it and let it boil for another 3-5 minutes.
  • Garnish it with freshly chopped coriander leaves.

  Sending this recipe to Radhika's "CBB Series #2 ~ Chettinad Special"



Read More

Apr 4, 2011

Gobi Manchurian

Gobi Manchurian is cauliflower made very interesting and flavorful with species of different kinds. The dish comes from a fusion of two cultures, Chinese and East Indian. It is a staple dish of the Indian Chinese cuisine overall.  This fusion cuisine is one of the most popular in India today. Gobi Manchurian is deep fried cauliflower fritters mixed in a spicy and tangy sauce. ‘Gobi’ means Cauliflower in Punjabi and ‘Manchurian’ meaning sweet & sour. There are two variations of the same recipe. The dry version of the recipe is a delicious appetizer and the gravy version goes well with fried rice.


Ingredients :

For deep frying:

Cauliflower - 1 , cut into small florets
Maida - 6 tbsp
Cornflourr-4 tbsp
Chilli powder- 1 tsp or to taste
Ginger-garlic paste - 2tbsp
Soya sauce - 1 tbsp
Salt to taste
Oil for deep frying


For the sauce:

oil-1 1/2 tbsp
Onion(medium size)- 2-3 chopped finely
Capsicum - 2, chopped
green chilli- 1 chopped finely
garlic- 4 cloves, chopped finely
Cornflour-1 tbsp
Chilli sauce-1-2 tbsp or to taste
Tomato sauce-1tbsp or to taste
Soya sauce-1 tbsp or to taste
salt to taste


Method :

Mix maida ,cornflour, chilli powder, ginger-garlic paste and salt in a bowl and a little water to make a thick paste (bhajji consistency).
Wash cauliflower florets and add it to the paste. mix it well so that the florets are coated well with the paste.
Deep fry the florets in oil and keep aside.
Heat oil in a pan, add the chopped garlic, fry it and then add onions and capsicum, fry it sometime. After few minutes add green chilli. Saute for a minutes.
Now add chilli sauce, tomato sauce, soya sauce and fried cauliflower florets. Mix it well.
Mix the cornflour with water and add it the mixture.
Mix well so that the florets are covered well with the sauce.
Garnish with spring onion.


Sending this recipe to Priya Mahadevan's "Only Fusion Recipe"

Read More

© Cuisine delights, AllRightsReserved.

Designed by ScreenWritersArena