Lau Shaker Ghonto (Bottle Gourd Greens Curry with Mixed Veggies - Bong style)

 

          This is a traditional Bengali style curry made with few tender Bottle Gourd leaves and few tender twigs. A whole lot of mixed veggies and some fried bori (lentil dumplings) are added to make this simple and delicious recipe. It is cooked in mustard oil for an authentic touch.

          I added some ghee to the end product to enhance the flavor. This yummy classic dish is best enjoyed with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this Bong delicacy.

• 8-10 tender Bottle Gourd leaves & tender twigs washed, drained & chopped
• A cup each of mixed veggies (pumpkin, French beans, radish, eggplant, carrot, parwal), chopped lengthwise
• 3 tbsp. mustard oil
• 8-10 bori (badi / dried lentil dumplings)
• 2 bay leaves
• 1-2 dry red chilies
• 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, cumin & nigella seeds)
• 1 tsp. roasted cumin powder
• salt to taste
• 1 tsp. turmeric powder
• 2-3 green chilies, slit
• 1 tsp. ginger, grated
• 1 tsp. ghee

       

          Heat oil in a pan / kadai and fry the bori till light golden in colour. Drain and keep aside. 

          Temper the same oil with panch phoron, bay leaves and dry red chilies. Sauté for a few seconds. 

          Then add the mixed veggies, salt, roasted cumin powder and turmeric powder. Mix everything well and sauté for 2-3 minutes. 

          Now add the bottle gourd leaves along with the twigs, green chilies, fried bori and grated ginger. 

          Give it a mix and cook, covered on a low flame till done. Sprinkle some water if necessary and keep stirring at intervals. 

          Switch off the flame and add the ghee. Give it a toss and keep it covered for 2-3 minutes. Serve with hot steamed rice or chapattis for a comforting meal.

        Heat oil & fry the bori till light golden in colour. Keep aside. 

Temper the same oil with panch phoron, bay leaves & dry red chilies. Sauté for a few seconds. 

Add the mixed veggies, salt, cumin powder & turmeric powder. Mix well & sauté for 2-3 minutes. 

 Add the bottle gourd leaves along with the twigs, green chilies, fried bori & grated ginger. Give it a mix & cook, covered on a low flame till done. Sprinkle some water if necessary & keep stirring at intervals. 

Switch off the flame & add the ghee. Give it a toss & keep it covered for 2-3 minutes. 

           Serve with hot steamed rice or chapattis for a comforting meal.

Steamed Egg Pudding

 

         This is a super easy and a yummy dessert. Very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder, rose water and saffron. However, you may use vanilla essence instead. 

          This steamed version is a melt-in-the-mouth delicacy. Do chill to serve along with chopped pistachios and almonds or any garnishing of your choice. So check out the step by step pictorial recipe to prepare this comforting Steamed Egg Pudding.

• 2 eggs, whisked
• 1/4 cup castor sugar
• 1/2 cup full fat milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• pinch of saffron
• 1 tsp. chopped pistachios & chopped almonds to garnish
• few strands of saffron to garnish
• few dry rose petals to garnish

         In a bowl, take the eggs and sugar. Whisk well with a fork. Add milk and give it another whisk. Strain the egg mixture onto a greased steel tiffin box.

         Add cardamom powder, rose water and saffron. Mix well and close with a lid or cover with an aluminum foil.

          Meanwhile pour some water into a pot / steamer / pressure cooker and place a stand on it. Bring it to a boil. 

          Now place the tiffin box over the stand. Cover the pot and steam for 25 minutes on a low flame.

          Do the tooth pick test to see if it's done. When it cools down a bit, refrigerate for an hour.

          While serving, run a knife around the edges and invert it over a plate. Serve, chilled, garnished with chopped pistachios, almonds, saffron and dry rose petals.

                      In a bowl, take the eggs and sugar. 

                          Whisk well with a fork. 

                          Add milk and give it another whisk. 

              Strain the egg mixture onto a greased steel tiffin box.

                     

 Add cardamom powder, rose water & saffron. Mix well & close with a lid. 

Pour some water into a pot & place a stand on it. Bring it to a boil. 
Place the tiffin box over the stand. and steam for 25 minutes on a low flame.

          Cover the pot & steam for 25 minutes on a low flame.

When it cools down a bit, refrigerate for an hour. While serving, run a knife around the edges & invert it over a plate. 

Serve, chilled, garnished with chopped pistachios, almonds, saffron & dry rose petals.

Bottle Gourd Leaves & Parsley Leaves Pakora / Fritters

 

           These Pumpkin leaves and parsley leaves can be turned into some amazingly delicious pakoras / fritters. Just pick up some tender bottle gourd leaves and parsley leaves and dish out these yummy pakoras. Relish them as appetizers with some chutney / sauce as an evening tea-time snack or as an accompaniment to dal-rice combo. So check out the step by step pictorial recipe to prepare these yummy fritters. 

           Tea time without some fried snacks is just meaningless. One can't resist the temptation of deep fried pakoras. A bowl of hot and crispy pakoras is anytime welcome. So dish out these easy to make yummy pakoras / fritters made of bottle gourd leaves and parsley leaves. 

          These crispy treats are just perfect with your evening cuppa. You can also serve them as appetizers with chutney, sauce, labneh, hummus or cheese spread. They are absolutely easy to prepare as it requires only few basic ingredients. I made them both spicy and tangy. However, it can be adjusted accordingly. 

             

           If it happens to be a rainy day or a cold winter night, then the excitement of having these pakoras reaches to another level. These amazing pakoras are also great as an accompaniment to dal chawal or curd rice. 

          Any leftover pakoras can be made into Kadhi Pakora the next day and enjoyed with hot steamed rice / jeera rice for a great comfort meal. You can also dish out pakora chaat for a light dinner.

• 10-12 Pumpkin Leaves, chopped
• 1/2 cup besan (gram flour)
• 1/4 cup rice flour
• 1 tsp. nigella seeds (kalonji)
• pinch of baking soda
• salt to taste
• 1/2 tsp. turmeric powder
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• oil to deep fry / shallow fry

            In a bowl, combine together all the above mentioned ingredients (except oil). Add very little water, only if required and prepare a dough. keep aside for 10 minutes.

            Take a small portion of the dough and give a round and slightly flat shape.

           Heat oil in a pan and drop the prepared pakoras, few at a time and fry on a low flame on all sides till light golden in colour. 

            Drain on a tissue paper and serve hot with sauce or chutney as an appetizer or as a side dish with rice-dal combo.

In a bowl, mix all the above mentioned ingredients (except oil). 

Add very little water, only if required & prepare a dough. keep aside for 10 minutes.

Take a small portion of the dough & give a round and slightly flat shape.

Heat oil in a pan & drop the pakoras, few at a time, & fry on a low 

flame on all sides till light golden in colour. 

                              Drain on a tissue paper.

                        Serve hot with chutney or sauce.

Minestrone Soup - Italian style

 

             A delicious and a nutritious Italian soup which has all the goodness of vegetables and greens. It serves as a one-pot meal and is very healthy and filling at the same time. So check out the step by step pictorial recipe to prepare this sumptuous and comforting dish.

            Apart from the veggies I have used, mushrooms and broccoli too, can be added to the soup to make it more nutritious. In short, any veggies you can lay your hands on can be made use of. Boiled and shredded chicken / mutton pieces or sautéed prawns can be added for a non-veg. version. 

• 2 tbsp. olive oil
• 2 bay leaves
• 1 tbsp. garlic cloves, chopped
• 1 onion, diced
• 1/3 cup French beans, diced
• 1 stalk celery, diced
• 1/3 cup zucchini, diced
• 1/3 cup carrot, diced
• 1 small potato, diced
• 1/3 cup green peas
• 2-3 tomatoes
• 1-2 tbsp. tomato paste
• 3-4 cups stock (vegetable / chicken)
• 1/2 cup boiled kidney beans (rajma)
• 1/2 cup boiled white chickpeas (kabuli chana)
• 1/2 cup boiled al dente macaroni paste
• handful of spinach, chopped
• 2-3 tbsp. parsley, chopped
• salt & pepper to taste
• 1 tsp. dried mixed herbs 
• 1-2 tbsp. grated cheese

           Blanch the tomatoes in hot water for 4-5 minutes. Discard the skin and chop them. 

          Heat oil in a pan and sauté the bay leaves, garlic and onion till translucent. 

          Then add the diced veggies and sauté for 2-3 minutes. 

          Now add the stock and simmer for 2 minutes.  

          Then add the tomatoes and tomato paste. Simmer on a low to medium till the veggies are soft.

         Then add the boiled kidney beans, boiled chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt and pepper.

          Simmer for 1-2 minutes and switch off the flame. Ladle into soup bowls and serve, garnished with grated cheese.

          Heat oil in a pan & sauté the bay leaves, garlic & onion till 

          translucent. 

                  Add the diced veggies & sauté for 2-3 minutes. 

                  Now add the stock & simmer for 2 minutes.  

Add the tomatoes & tomato paste. Simmer till the veggies are soft.

Add the boiled kidney beans, boiled chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt & pepper. Simmer for 1-2 minutes & switch off the flame. 

      Ladle into soup bowls & serve, garnished with grated cheese.