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Wednesday, 3 August 2022

Dubki Kadhi

 

          This is a very popular dish of Chhattisgarh. It is a yoghurt based gravy with soaked and ground urad dal dumplings dunked in it. Dubki word in Hindi literally translates to dive. Hence the name. It differs from the rest of the kadhi recipes of different states as the lentil dumplings are not fried. They are directly dropped into boiling kadhi and cooked. So this dish is healthy and wholesome. This classic dish is very easy to prepare and is best enjoyed with jeera rice, plain rice, paratha, chapatti or tandoori roti. So check out the step by step pictorial recipe to prepare it. 





  • 1/3 cup urad dal (split black gram lentil)
  • 1/3 cup yoghurt
  • 2 tbsp. mustard oil 
  • 1/2 tsp. mustard seeds
  • 2 dry red chilies 
  • 1/4 tsp. fenugreek seeds
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 sprig curry leaves
  • 2 green chilies, slit
  • 1/4 tsp. asafoetida
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • salt to taste
  • 1 tbsp. coriander leaves, chopped




          Rinse the urad dal well and soak overnight or for a minimum of 3-4 hours. Drain well and grind along with a green chili and a pinch of salt to a fine paste without adding any water. Beat well and keep aside. 

          In a mixing bowl, take the yoghurt and 1 tbsp. of the ground urad dal paste. Whisk till it is lump free. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the fenugreek seeds, onion, garlic, curry leavers, green chilies and asafoetida. Sauté till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the whisked yoghurt, 2 cups water and salt to taste. Once it comes to a boil, make small dumplings of the dal paste, using your hand or a spoon and drop them directly over the boiling kadhi. 

          Cover and cook on a medium flame for 10-12 minutes. Once done, the dumplings will surface over the kadhi. Switch of the flame now.

          Garnish with coriander leaves and serve with hot steamed rice, jeera rice or chapatti.  


                          Grind the soaked, one green chili & a pinch of salt to a fine paste without

                          adding any water. Beat well and keep aside. 


                        Whisk the yoghurt & 1 tbsp. of the ground urad dal paste. Keep aside. 


                                  Heat oil & temper with mustard seeds and dry red chilies.


                    Add the fenugreek seeds, onion, garlic, curry leavers, green chilies....


                                  .... and asafoetida. Sauté till light brown. 


                     Add the ginger-garlic paste & all the dry spices mixed with some water. 



Sauté till the oil separates.


                                  Add the whisked yoghurt, 


                                  2 cups water & salt to taste. 


                        Once it comes to a boil, make small dumplings of the dal paste & drop 

                        them directly over the boiling kadhi. 



                    Cover & cook on a medium flame for 10-12 minutes till the dumplings will
                    surface over the kadhi. Switch of the flame now.

                                  Garnish with coriander leaves.


                        Serve with hot steamed rice, jeera rice or chapatti.  










Saturday, 18 June 2022

Kumro Pata Chingri Bata (Pumpkin Leaves - Prawns Chutney - Bong Style)

 

           An extremely simple chutney, yet full of flavours, it is made of tender pumpkin leaves and prawns. You must have noticed these pumpkin plants growing around everywhere. So if you happen to come across this plant, pluck out some tender leaves and prepare this traditional Bong recipe which is typically served with hot steamed rice. 

          It is an age old recipe and almost a forgotten one. It is purely a homemade recipe, not found in any restaurants. For a veg. version, just omit the prawns. So do give it a try by checking out the step by step pictorial recipe to prepare this amazing chutney.






  • 10-12 tender Pumpkin Leaves, washed, drained & chopped
  • 10-15 prawns, cleaned & deveined
  • 4-5 garlic cloves, chopped
  • 2-3 fresh green / red chilies, chopped
  • 2 tbsp. + 1 tsp. mustard oil
  • 1/2 tsp. nigella seeds (kalonji)
  • salt to taste
  • 1/4 tsp. turmeric powder






          Heat 1 tbsp. oil in a pan and fry the prawns along with a pinch of salt and turmeric powder. Keep aside. 

          Heat remaining oil and temper with nigella seeds. Then add the garlic and fresh green / red chilies. Sauté till light brown. 

          Add the chopped greens, salt, turmeric powder and 1/4 cup water. Cover and cook on a low flame till dry. Keep aside to cool.

          Blend the greens along with the fried prawns to a fine paste without adding any water in a food processor. Serve with hot steamed rice and a drizzle of raw mustard oil.

         


                      Heat 1 tbsp. oil & fry the prawns along with a pinch of salt & turmeric 
                      powder. Keep aside. 



                       Heat remaining oil & temper with nigella seeds. Add garlic & green / red                                           chilies. Sauté till light brown. 



                             Add the chopped greens, salt, turmeric powder & 1/4 cup water. 



                                  Cover & cook on a low flame till dry. Keep aside to cool.



                                  Blend the sautéed greens along with the fried prawns......

         

                                 ..... to a fine paste without adding any water in a food processor. 



                                Serve with hot steamed rice and a drizzle of raw mustard oil.











Wednesday, 8 June 2022

Kasundi Begun Pora

 

           This is a traditional Bengali delicacy and is had as part of an everyday meal. However, I gave a slight twist to the original recipe by adding some kasundi (bottled mustard sauce). It turned out very delicious and tastes yummy when served with hot steamed rice. You may also relish it with chapatti or any flat Indian bread. 

          It is a simple recipe and can be dished out in no time. You just need to roast the eggplant and mix with all the other ingredients. That's it. Takes very little time, except of course the roasting part, which can be done earlier and kept aside to save time. So check out the step by step pictorial recipe to prepare this fusion delicacy. 






  • 1 large eggplant 
  • 1 onion, chopped
  • 2 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 1 small tomato, chopped
  • salt to taste
  • 1 tsp. red chili flakes
  • 1-2 tbsp. mustard oil
  • 2-3 tbsp. kasundi (bottled mustard sauce)






          Slit the eggplant halfway through till the stalk. But let it remain intact. Smear some oil on the eggplant and roast on an open flame till it is charred on all sides. 

          When cool enough to handle, peel off the charred skin and mash well. Mix with all the above mentioned ingredients and serve with hot steamed rice or any flat Indian bread.




                         Mix the roasted & mashed eggplant with onion, tomatoes, green chilies,



                                 coriander leaves, salt, red chili flakes, 


                                  kasundi & mustard oil.



                                 Serve with hot steamed rice or any flat Indian bread.











Raw Banana Bharta - South Indian style

 

             You must have had baingan bharta (mashed eggplant), a very popular Punjabi dish, numerous times. So how about trying out Raw Banana Bharta in a South Indian fusion style? I added some sambar powder to the end product. It is equally yummy and tastes awesome. You can add some red chili flakes for extra spiciness. It goes very well with chapatti or any flat Indian bread. However, it can also be served as a side dish with dal-chawal, sambar/rasam rice or curd rice. So give it a try by checking out the step by step pictorial recipe to prepare it.






  • 2-3 raw bananas, boiled whole
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • pinch of asafoetida
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • 1 sprig curry leaves
  • 1 tomato, chopped
  • salt to taste
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 2-3 tbsp. sambar powder
  • 1 tsp. lime juice 
  • 2-3 tbsp. coriander leaves, chopped






          Discard the skin from the boiled bananas and mash / grate it. Keep aside. Heat oil in a pan and temper with mustard seeds and asafoetida.  

          After it stops spluttering, add the onion, ginger, garlic, green chilies and curry leaves. Stir fry till light brown. 

          Now add the tomato, turmeric powder, red chili powder and coriander powder. Mix everything well and sauté on a medium flame till the tomatoes are mashed. Sprinkle some water if needed.

          When done, add the grated raw banana and salt. Give it a stir and continue to stir fry for a couple of minutes. 

          Now add the sambar powder, coriander leaves and lime juice. Give it a toss and switch off the flame. Keep it covered for 2-3 minutes. Serve as a side dish with either rice or chapattis.



                     Heat oil & temper with mustard seeds & asafoetida. Allow it to splutter.



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



                     Add tomato, turmeric powder, red chili powder & coriander powder. Mix 
                     well & sauté till the tomatoes are mashed. Sprinkle some water if needed.



                     Add grated raw banana & salt. Give it a stir & stir fry for 4-5 minutes. 



                    Add sambar powder, coriander leaves & lime juice. Give it a toss & switch 
                    off the flame. Keep it covered for 2-3 minutes.



                                  Serve as a side dish with either rice or chapattis.











Monday, 6 June 2022

Champaran Mutton Handi (Mutton Curry - Bihari style)

 

         Check out this signature dish of Champaran in Bihar and is a specialty of that region. This easy and delicious mutton curry is cooked in an earthen pot. It is also called Ahuna Mutton. Ahuna literally translates to handi in the local lingo. This is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread. So check out the step by step pictorial recipe to prepare this regional delicacy.




         Typically, this handi recipe is slow cooked over charcoal in a dum style. The handi is  occasionally shaken during the process of cooking. Water is not added as the juices from the mutton and the onion helps it to cook to perfection.

         The vegetarian version of this particular dish is prepared with raw jackfruit (kathal). The spices used in this recipe are the normal ones, except for one star ingredient - a whole garlic bulb that is also marinated. 

          This awesome dish is cooked in mustard oil for an authentic flavour. The oil is first heated to smoking point, cooled and then used. However, I skipped it and instead used raw mustard oil to marinate for some pungency. 



  • 500 gms. mutton with bones, curry cut
  • 4 onions, sliced
  • 1 tsp. ginger-garlic paste 
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. Kashmiri red chili powder
  • 1 tsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 2-3 bay leaves
  • 2 green cardamoms
  • 1 big cardamom
  • 4 cloves
  • 1/2 cup yoghurt
  • 2-3 green chilies, slit
  • 1/3 cup mustard oil
  • 1 whole garlic  bulb
  • 1 tbsp. ghee
  • wheat (atta) dough






           In a bowl, combine all the ingredients (except ghee). Mix well and marinate overnight in the refrigerator.

          Grease a handi with ghee and transfer the marinated mutton. Cover with a lid and seal the edges with some atta dough. Cook on a high flame for 2-3 minutes.

          Then place the handi on a hot tawa and cook on a low flame for an hour. Keep shaking the handi at intervals so that it does not stick to the bottom.

          When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the foil and give it a gentle mix. Serve with rice or any Indian bread.



                      In a bowl, combine all the ingredients (except ghee). Mix well & marinate 
                      overnight in the refrigerator.



                                  Grease a handi with ghee & transfer the marinated mutton. 



                     Cover with a lid & then seal the edges with some atta dough. Cook on a 
                     high flame for 2-3 minutes. Then place the handi on a hot tawa & cook 
                     on a low flame for an hour.


                                    Carefully remove the foil & give it a gentle mix. 



                                  Serve with rice or any Indian bread.












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