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Monday 18 March 2024

Aloo diye Lau er Dalna (Potato & Bottle Gourd Curry - Bong Style)

 

          This is a simple Bong style dish of Bottle gourd cooked with potatoes. For some crunch, you can add few dried lentil dumplings (bori / mangodi). It is a dry dish which can be served with any Indian flat bread, especially chapatti or paratha for breakfast, brunch, lunch or dinner. It can also be relished ad a side dish with dal-chawal. Another good option is to carry it for a lunch box or a picnic meal. Choice is yours. 






  • 1 potato, cubed
  • 1 small Lau (bottle gourd), cubed, slightly steamed
  • 3 tbsp. oil
  • 2 bay leaves
  • 1 whole red chili
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tomato, chopped
  • 2 green chilies, slit
  • 1 tsp. ghee 
  • coriander leaves to garnish








          Heat 1 tbsp. oil in a pan and sauté the potatoes till light brown. Keep aside. 

           Heat remaining oil and temper with bay leaves, whole red chili and cumin seeds. Sauté for a few seconds.

           Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
         
          Add the chopped tomatoes and continue to cook till it is well mashed. Then add the cubed bottle gourd and fry for 2-3 minutes on a low flame.

           Add the sautéed potato, green chilies and 1/2 cup water. Cover and cook till the veggies turn soft. 

           When done, add ghee and mix well. Garnish with coriander leaves and serve as a side dish with rice, chapatti or paratha. 














Saturday 16 March 2024

Potoler Er Dolma (Stuffed Parwal / Pointed Gourd with Mutton Mince - Bong style)

 

          This is a traditional Bengali recipe of Potol (Parwal / Pointed Gourd) stuffed with mutton mince and cooked in a tomato-cashew nut based gravy. You can also stuff with prawns, paneer, boiled & mashed potatoes or banana blossom.

           As the process is lengthy, the stuffing can be made a day earlier and refrigerated to save time. You can make this exotic recipe for special occasions for your loved ones. This dish is best enjoyed with steamed rice or paratha. So check out for the step by step pictorial recipe to prepare it. 




  • 8-10 Potol (Parwals / Pointed gourds)
  • 1 cup mutton mince
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1/4 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. sugar (opt)
  • 1 tbsp. mustard oil


Gravy

  • 2 tbsp. mustard oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 onion, grated
  • 1 tsp. ginger-garlic paste
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. red chili powder
  • salt to taste
  • 8-10 cashew nuts, soaked for 30 minutes and ground
  • 1 tsp. ghee (clarified butter)





          Scrape the parwals. Cut one end and carefully scoop out the pith and the seeds with a small spoon. Heat 1 tbsp. oil and sauté the onions till light brown.

          Add the tomatoes and sauté till it is mashed. Then add the ginger-garlic paste and all the dry spices mixed with a little water. Sauté well till the oil separates.

         Add the mince and cook till dry. Add 1 cup water and continue to cook, covered on a low flame till dry. Set aside to cool
.
          Stuff the parwals with the prepared mince. Replace the cut ends of the parwals with a toothpick or atta (wheat flour) dough. Heat 1 tbsp. oil in a pan and fry the stuffed parwals till slightly glazed.


          Gravy - Heat oil in a pan and temper with the cardamoms, cinnamon and cloves, followed by the onions. 

         Then add the ginger-garlic paste, coriander-cumin powder, red chili powder, garam masala powder, salt and turmeric powder mixed with little water.

          Sauté till the oil separates from the sides of the pan. Add 2 cups water and bring it to a boil.

         Gently add the stuffed parwals and cook, covered till the gravy is slightly thick. Add the cashew paste and ghee. Simmer for another minute. Serve, garnished with either rice or chapattis. 




                                  Heat oil & add onions. Sauté till light brown.


          
                                  Add tomatoes & fry till it is mashed.



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



                                 Then add mince. Fry on a low flame till dry.


                               Add a cup of water & simmer on a low flame, covered till dry.



                                  Transfer to a container & keep aside to cool.



                     Scrape parwals. Chop the top & scoop out with the help of a small spoon.



                                  Fill in the keema & secure with a toothpick.



                          Add 1 tbsp. oil & sauté stuffed parwals till they have a slight glaze.



                       Gravy - Heat oil & sauté cinnamon, cardamoms, cloves, onion paste, 
                       ginger-garlic paste & all dry spices mixed with some water.



                                  Keep frying till oil separates. Add water & stuffed parwals.


                      Simmer on low flame till gravy is slightly reduced. Add cashew paste
                      & ghee. Mix well. Simmer for another minute & switch off the flame. 


                                 Serve, garnished as a side dish with either rice or chapattis.









Monday 12 February 2024

Foxtail Millet Uttapam

 

           Millets in general are very popular these days. On the other hand, Uttapams are traditional South Indian breakfast, So start your day a healthy way with some yummy Foxtail Millet Uttapam, accompanied with coconut chutney and sambar. 

          This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet recipe and introduce something new to your family and dear ones. 

          You can go wild with your imagination regarding the toppings. For a non-veg. version, boiled & shredded chicken, cooked keema, sausages, etc. can be added.  You can also enjoy these millet uttapams for brunch, mini tiffin, tea time snack, lunch box meal or for a light dinner too. So check out the step by step pictorial recipe to prepare it.

        




             You can either ferment the batter or make it instantly. Both ways they come out really well. Add water accordingly to the batter to make the consistency of your preference. Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. 

             Healthy eating is always welcome at my place. Who would deny a perfectly healthy, satisfying and a guilt free breakfast? So I try to create new recipes most of the time. Hubby and sons vouch for it, though I would go in for some greasy and spicy stuff sometimes to cater to my taste buds. 







  • 1 cup foxtail millet
  • 1/2 cup urad dal (split black gram)
  • 1/2 tsp. fenugreek seeds 
  • 2 green chilies
  • 1" ginger, roughly chopped
  • oil for shallow frying


Topping - 

  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped






         Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind along with  green chilies, ginger into a smooth paste. Add water as required. The batter should be of pouring consistency. Add salt and mix well. 

         In a bowl, mix together onion, tomatoes, green chilies and coriander leaves. Keep aside. 

        To make the dosa, heat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladle of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it. 

           Sprinkle some of the onion-tomato mix over it and fry on a medium flame for a minute or two. Flip it over and let it cook further for a minute. Transfer to a serving plate.

           Make similar uthappams with the remaining batter. Serve them hot with sambar and coconut chutney.



                         Soak the millets, dal & fenugreek seeds in sufficient water overnight.



                     Grind along with green chilies, ginger into a smooth paste. Add water 
                     as required.



                       The batter should be of pouring consistency. Add salt to taste. Mix well.



                     In a bowl, mix together onion, tomatoes, green chilies & coriander leaves. 
                     Keep aside. 



                      Heat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle 
                      some water. After it sizzles off, wipe dry with a tissue paper. Pour a ladle 
                      of the batter and spread in a circular motion with the back of the ladle.
                      Drizzle some oil around the edges and over it. 



                      Sprinkle some of the onion-tomato mix over it & fry for a minute or two.


                    Flip it over & let it cook further for a minute. Transfer to a serving plate.



                                 Serve them hot with sambar and coconut chutney.


                        Serve them hot with sambar and coconut chutney.









Friday 9 February 2024

Ven Pongal

 

          This is a traditional and a very popular South Indian breakfast, especially in Tamil Nadu. It is another of my comfort food. This dish, in other terms, can also be termed as a North Indian Khichdi. Very simple and easy to prepare, it is an apt recipe when you are hard-pressed for time. It is best enjoyed with coconut chutney and sambar as accompaniment. It also tastes yummy with any pickle and some podi (gun powder) sprinkled over it. So check out the step by step pictorial recipe to prepare it.




  • 1/3 cup rice
  • 1/3 cup moong dal (split green gram), lightly dry roasted 
  • 2-3 tbsp. oil
  • 1 sprig curry leaves
  • 1 whole dry red chili, broken
  • 1/2 tsp. mustard seeds
  • 1 tsp. ginger, chopped
  • 1/2 tsp. whole peppercorns
  • 1 tsp. urad dal (split black gram)
  • 10-15 cashew nuts
  • 1/4 tsp. asafoetida
  • salt to taste
  • 2-3 tbsp. ghee








          Soak the rice and dal, preferably overnight and then pressure cook along with salt to taste and 1 & 1/2 cups water for 4-5 whistles. It should be soft and mushy.

          Heat oil in a pan and temper with mustard seeds, whole dry red chili, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.

          Pour it over the boiled rice-dal and mix well. While serving, add ghee and give it a stir. Serve hot with coconut chutney and sambar.




                                 Soak the rice and dal, preferably overnight.



                        Pressure cook along with salt & 1 & 1/2 cups water for 4-5 whistles.
                        It should be soft and mushy.



                     Heat oil & temper with mustard seeds, dry red chili, urad dal, ginger, 
                      peppercorns, curry leaves, asafoetida & cashew nuts. Sauté for a minute
                      or till the urad dal and cashew nuts changes colour.



                        Pour it over the boiled rice-dal & mix well. While serving, add ghee
                        and give it a stir. 



                                 Serve hot with coconut chutney and sambar.

















Monday 5 February 2024

Methi Begun (Fenugreek Leaves with Eggplants - Bong Style)

 

          This is a typical Bengali style preparation of fenugreek leaves stir fried with eggplants. It is cooked dry and is generally relished with hot steamed rice. The tempering is kept simple - just nigella seeds and green chilies. The addition of some bori / vadi / dried lentil dumplings gives a nice crunch to the end product. So check out the step by step pictorial recipe to prepare this delicacy.






  • 2-3 bunches methi leaves, washed & chopped
  • 3-4 long eggplants, chopped
  • 2-3 tbsp. mustard oil
  • 1 tsp. nigella seeds
  • 2 dry red chilies
  • 2-3 green chilies, slit
  • 1 tbsp. garlic, chopped
  • 12-15 bori (mangodi / vadi)
  • salt to taste
  • 1/2 tsp. turmeric powder




           Heat oil in a pan and fry the bori till golden brown in colour. When cool, crush them coarsely and keep aside. 

          Temper the same oil with dry red chilies and nigella seeds. Sauté for  a few seconds.

          Then add the chopped garlic and green chilies. Sauté till light brown. Now add the eggplants and turmeric powder. Stir fry till light brown. 

          Add the chopped methi leaves and cook for 2-3 minutes till the leaves are wilted. Then add salt and continue to stir fry till the moisture evaporates. 

          When done, switch off the flame and add the crushed bori. Give it a stir and serve with steamed rice or chapattis.



                                  The chopped greens. 



                  Heat oil and fry the bori till golden brown in colour. When cool, crush them 
                  coarsely and keep aside. 



                                 Temper the same oil with dry red chilies & nigella seeds. 



                            Then add the chopped garlic & green chilies. Sauté till light brown. 



                        Now add the eggplants & turmeric powder. Stir fry till light brown. 



                              Add the greens & cook for 2-3 minutes till the leaves are wilted. 



                             Then add salt & continue to stir fry till the moisture evaporates. 



When done, switch off the flame and add the crushed bori. 


                                  Serve with steamed rice or chapattis.











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