Turai Ka Salan (Ridge Gourd Curry - Pakistani style)

 

             Here is a simple and an easy recipe of Turai (Ridge gourd) cooked in the Pakistani style. So far I cooked Turai with lentils - either tuvar dal or roasted moong dal. So this dish was really something new and delicious. 

            As usual I made it spicy and tangy to suit my palate. So go ahead and try this recipe and I am sure it will be appreciated. It can be relished with steamed rice, jeera rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 2 Turai (Ridge Gourd), sliced
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1-2 fresh red chilies. slit
• 2 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste / 1 tomato, chopped
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. garam masala powder
• coriander leaves, sliced lime and chopped onion to garnish

          Heat oil in a pan and temper with cumin seeds and green chilies. Sauté for a few seconds. 

          Then add the onion and fry till they turn slightly brown in colour.

          Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Sauté till the oil separates.

          Add the turai and combine everything well. To it add salt to taste and sauté on a low flame for 4-5 minutes. 

          Add 1/2 cup water and cook, covered, till the turai turns soft and the gravy thickens.

          When done, switch off the flame and garnish with coriander leaves. 

          Serve with hot steamed rice, jeera rice, plain biryani, paratha, naan, tandoori roti or phulka. 

Note - 

1.  If using tomatoes, add them after the onions have turned brown. 

2.  You can also add some lime juice while serving.

  Heat oil & temper with cumin seeds & slit chilies. Sauté for a few seconds. 

                Add onion & fry till they turn slightly brown in colour.

         Add ginger-garlic paste, tomato paste & all the dry spices 

         mixed with a little water. Sauté till the oil separates.

                  Add the turai & mix everything well. 

     To it add salt to taste & sauté on a low flame for 4-5 minutes. 

Add 1/2 cup water & cook, covered, till the turai turns soft & the gravy thickens. 

      Add 1/2 cup water & cook, covered, till the turai turns soft & the 

      gravy thickens. When done, garnish with coriander leaves.

              Serve with hot steamed rice, jeera rice, plain biryani, paratha, 

              naan, tandoori roti or phulka. 

Echorer Rezala (Raw Jackfruit Curry - Bong style)

 

           This is a vegetarian version of the very popular Bengali / Bangladesh style Mutton / Chicken Rezala. So I made use of Echore (Raw / Green Jackfruit), which is a perfect meat substitute to make this yummy dish. The spices remain very much the same. This recipe calls for a gravy with a slightly thicker consistency. 

          With a nice aroma coming from the rose / kewra water and the creamy texture  from the use of milk and cream, this makes it a sure shahi dish. I skipped the traditional use of cashew nuts and yoghurt. It is mildly spiced, mostly coming from the ground green chilies. Enjoy it with naan, paratha, roomali roti, rice, pulao, etc. So check out the step by step pictorial recipe to prepare it.

             Mutton Rezala and Chicken Rezala are two very traditional and popular Bengali style aromatic non-vegetarian dishes. It is cooked in a creamy yoghurt based gravy. 

          They are very much a part of the menu in many Bengali restaurants in and around Kolkata. The non-veg. version of this recipe is very popular in Bangladesh too.

            It is usually cooked in mustard oil and some ghee to give an authentic flavour to the dish. It is a great party recipe and is mostly cooked during special occasions. 

Ingredients - 

• 1 small raw jackfruit (Echore), cubed & boiled
• 2 tbsp. mustard oil
• 1 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 1 cup milk
• 1/2 cup cream
• salt to taste
• 1 tsp. rose / kewra water
• 1 tbsp. coriander leaves 

To Grind - 

• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 2-3 green chilies

          Grind the onion, ginger, garlic and green chilies into a fine paste. keep aside. 

          Heat 1 tbsp. oil in a pan. Sauté the boiled jackfruit till light brown. Keep aside. 

          Heat remaining oil and ghee. Temper with bay leaves, cinnamon, cardamom, cloves and cumin seeds. Sauté for a few seconds. 

          Add the ground onion paste and sauté till the oil separates.

          Then add the sautéed jackfruit and mix everything well. 

          Now add the milk, cream, salt to taste, roasted coriander powder, roasted cumin powder and garam masala powder. Give it a stir. 

          Cover and simmer on a low flame for 4-5 minutes. Switch off the flame and add the rose water and coriander leaves.

           Serve with steamed rice, paratha or chapatti. You can also relish with naan, kulcha or tandoori roti. 

 Grind the onion, ginger, garlic & green chilies into a fine paste. Set aside. 

  Heat 1 tbsp. oil & sauté the boiled jackfruit till light brown. Keep aside. 

 Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamom, cloves & cumin seeds. Sauté for a few seconds. 

                Add the ground onion paste & sauté till the oil separates.

                   Then add the sautéed jackfruit & mix everything well. 

 Add the milk, cream, salt, roasted coriander powder, roasted cumin powder & garam masala powder. Give it a stir. Cover & simmer on a low flame for 4-5 minutes. 

        Switch off the flame and add the rose water and coriander leaves. 

                     Serve with steamed rice, paratha or chapatti. 

             You can also relish with naan, kulcha or tandoori roti. 

Sabudana Vada (Deep Fried Sago Patties - Maharashtrian Style)

 

           This is a deep fried traditional Maharashtrian snack made out of sago, boiled potatoes and other aromatic ingredients. It is best enjoyed as an evening tea time snack or as an appetizer with some spicy green chutney. It can also be shallow fried for all those health conscious people out there. 

         The addition of peanuts gives a bit of a crunch to the end product and the roasted chana dal powder and rice flour a binding to the vadas. These crispy patties are generally had during fasts, where the onion can be omitted. Check out the step by step pictorial recipe to prepare this yummy regional snack. 

• 1 cup sabudana (sago), soaked overnight
• 2-3 med. size potatoes, boiled & mashed
• 1/3 cup roasted peanuts, coarsely ground
• 2 tbsp. roasted & powdered chana dal (Bengal gram)
• 2 tbsp. rice flour
• 1 tsp. roasted cumin powder
• 1 onion, finely chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1/2 cup coriander leaves, chopped
• 1 tsp. chaat masala
• salt to taste
• oil to deep fry

          Drain any excess water from the soaked sabudana. In a bowl, combine all the ingredients, except oil. Divide this mix into equal portions. 

          Take each portion and shape into a round flat patty. Do the same with the rest of the mix.

          Heat oil in a pan and deep fry the vadas, few at a time, till crisp and golden in colour on a low to medium flame. 

          Drain on a kitchen towel and serve hot with green chutney or sauce.

               Drain any excess water from the soaked sabudana.

 

                 In a large bowl, take all the ingredients.

Mix all the ingredients, except oil. Divide this mix into equal portions. 

             Take each portion & shape into a round flat patty. 

      Heat oil & deep fry the vadas, till crisp & golden in colour on

        a low to medium flame. 

                  Drain on a kitchen towel.

                Serve hot with green chutney or sauce.

Methi Dal (Lentil cooked With Fenugreek Leaves)

 

             A great way to have your greens is by combining it with your favorite lentil. It turns nutritious and healthy. You also get the goodness of both iron and protein. In this recipe I have combined Tuvar Dal (pigeon pea lentil) with methi saag (fenugreek leaves) and prepared it in the South Indian style.

           

              I  gave a tempering of mustard seeds and curry leaves and finished it off with sambar powder. I added tamarind pulp to make it tangy. Water can be adjusted according to the consistency desired. Serve with hot steamed rice for a comfort meal. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare my version of this yummy dal. 

• 2 bunches methi (fenugreek) leaves, washed & chopped finely
• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. tamarind paste
• 1 tsp. sambar powder

         Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

          Heat oil in a pan and temper with mustard seeds, red chili and asafoetida. Allow it to splutter. 

          Then add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown in colour. 

          Add the chopped methi leaves and continue to fry on a low flame till the leaves are wilted.

          Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder and sambar powder. Simmer for 3-5 minutes. Serve with chapatti or steamed rice.

             Take 2 bunches of methi leaves, wash, rinse and chop it finely.

 

Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk & keep aside. 

  Heat oil & temper with mustard seeds, red chili & asafoetida. 

    Add onion, ginger, garlic, green chilies & curry leaves. Sauté till 

    light brown in colour. 

Add chopped methi leaves & saute on a low flame till the leaves are wilted.

 Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder & sambar powder. 

                      Simmer for 3-5 minutes. 

                 Serve with chapatti or steamed rice.