Amloki Dal (Amla / Gooseberry Lentil Curry - Bong style)

 

           Here is a simple no-frills dal cooked in a Bengali style. It has a tempering of just some mustard seeds and dry red chilies for a smoky flavor. Add a tsp. of ghee to the end product to enhance the taste. It is a great comfort food and tastes absolutely great with hot steamed rice, papad or some aloo bhaja (fried potatoes) as an accompaniment. So check out the step by step pictorial recipe to prepare this amazing regional recipe.

           

          It is no secret that Amloki (Gooseberries / Amla) has a very wide range of benefits. To name a few, they are a very rich source of vitamin C, fibre, iron and zinc. They are equally good for our hair / scalp, heart, controls blood sugar and is also good for our stomach. 

• 1/3 cup masoor dal (red lentil), soaked for 30 minutes
• 3-4 amlas (gooseberries), chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies, broken
• salt to taste
• 1 tsp. ghee

          

           Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk.

           Add turmeric powder and the chopped amlas and again pressure cook for a further 2 whistles. Mix everything well.

          Heat oil in a pan and temper with the red chilies and mustard seeds. Allow it to splutter. 

          Now add the boiled dal, 1/2 cup water and salt. Simmer for 3-4 minutes on a low to medium flame. 

          When done, add the ghee and serve with hot steamed rice and some papad / fried potatoes for a great comfort meal. 

Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk.

Add turmeric powder and the chopped amlas and again pressure cook for a further 2 whistles. 

                   Mix everything well.

Heat oil in a pan & temper with the red chilies & mustard seeds. Allow it to splutter. 

Add the boiled dal, 1/2 cup & salt. Simmer for 3-4 minutes on a low to medium flame. 

                   When done, add the ghee and give it a stir. 

Serve with hot steamed rice & some papad / fried potatoes for a great comfort meal. 

Echore Bhapa

 

            Check out this irresistible Bong delicacy of Kathal / Raw Jackfruit slow cooked to perfection in a yummy sesame seeds-coconut gravy. This dish is a total amalgamation of the pungency from the freshly ground mustard seeds and a hint of sweetness from the coconut. You can substitute sesame seeds with poppy seeds if you desire. I had to opt for the former, as the latter is unavailable at my place of residence.

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as raw jackfruit, being my favorite, cooked in this way turns out just amazing.

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the raw jackfruit and slow cook it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is also a great party recipe when you have guests around.

• 1 small raw jackfruit, cubed
• 2-3 tbsp. sesame seeds
• 2 tbsp. coconut
• 3 green chilies
• salt to paste
• 1/4 tsp. turmeric powder
• 1/4 tsp. dry roasted cumin powder
• 1 tbsp. + 1 tsp. + 1tsp. mustard oil
• 2 tbsp. + 1 tsp. coriander leaves, chopped
• 1 cup water

          Grind the sesame seeds, 2 green chilies and coconut with some water into a smooth paste. 

          Mix it along with 1 tbsp. mustard oil, salt, turmeric powder, cumin powder and 2 tbsp. coriander leaves. 

          Grease a pan with 1 tsp. oil and transfer the cubed raw jackfruit. Add the paste, 3/4 cup water, 1 tsp. mustard oil and 2 green chilies.

          Mix well and cook, covered on a low flame till the gravy thickens and the raw jackfruit turns tender. 

          Garnish with the remaining coriander leaves and enjoy with hot steamed rice. 

Grind the sesame seeds, 2 green chilies & coconut with some water into a smooth paste. Mix it along with 1 tbsp. mustard oil, salt, turmeric powder, cumin powder & 2 tbsp. coriander leaves. 

     Grease a pan with 1 tsp. oil & transfer the cubed raw jackfruit.

                 Add the paste, 

                  3/4 cup water, 1 tsp. mustard oil & 2 green chilies.

Mix well & cook, covered on a low flame till the gravy thickens & the raw jackfruit turns tender. Garnish with the remaining coriander leaves.

                    Enjoy with hot steamed rice. 

Jhinge Aloo Posto (Ridge Gourd & Potato in Poppy Seeds Gravy - Bengali Style)

 

          JHINGE ALOO POSTO is a traditional Bengali recipe, where ridge gourd and potatoes are cooked in a poppy seeds gravy. It is a popular menu on a Bong platter. Very simple and easy to prepare, it is my favorite all time dish. It is cooked in mustard oil to get that authentic flavor. 

          Serve with a drizzle of some extra mustard oil to the end product. It is an absolute delicacy that goes extremely well with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this regional dish.

          

               Poppy seeds is very much relished by most Bengalis and veggies cooked with poppy seeds paste is a popular menu on a Bengali platter. In fact, my favorite indulgence during my India visit is poppy seeds. 

               As it is not available at my place of residence, I added sesame seeds instead. However, there was no change is the taste and flavor. So I try making various posto recipes with sesame seeds. Sometimes, I also substitute sesame seeds with cashew nuts. 

• 2-3 ridge gourd (turai), chopped
• 1 medium size potato, cubed
• 2 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds
• 2 green chilies
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1/4 cup sesame seeds / poppy seeds, ground with some water
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

            Heat 1 tbsp. mustard oil in a pan and stir fry the potato till light brown. Keep aside. 

          Heat remaining oil and temper with nigella seeds and green chilies. Sauté for a few seconds.

          Then add the onion and ginger. Stir fry till light brown.

          Add the chopped ridge gourd, salt and turmeric powder. Sauté for 4-5 minutes. 

          Then add the fried potatoes and the sesame seeds / poppy seeds paste. Mix well and stir fry for a minute. 

           Add 3/4 cup water and simmer, covered, till the gravy turns thick. 

          Garnish with coriander leaves and a drizzle of 1 tsp. mustard oil. Serve with hot steamed rice or chapattis. 

Heat 1 tbsp. mustard oil in a pan & stir fry the potato till light brown. Keep aside. 

Heat remaining oil & temper with nigella seeds & green chilies. Sauté for a few seconds.

                      Then add the onion & ginger. Stir fry till light brown.

Add the chopped ridge gourd, salt & turmeric powder. Sauté for 4-5 minutes.

                      Then add the fried potatoes

 and the sesame seeds / poppy seeds paste. Mix well & stir fry for a minute. 

          Add 3/4 cup water & simmer, covered, till the gravy turns thick. 

           Garnish with coriander leaves & a drizzle of 1 tsp. mustard oil. 

                    Serve with hot steamed rice or chapattis. 

Dahi Baingan (Eggplant in Yoghurt Gravy)

 

            This is one of my quick fix recipe where I cooked the eggplants in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. It is truly a vegetarian delight, with no onion or garlic. In this recipe, I have used baby eggplants. However, you may use any variety you prefer. You can enjoy it with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare this amazing dish.  

• 8-10 baby eggplants, sliced into 4 pieces 
• 3 tbsp. oil
• 2 green cardamoms
• 1" cinnamon stick
• 4 cloves
• 1/2 tsp. asafoetida (hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. roasted chickpea flour
• 3/4 cup yoghurt
• 1 tsp. ginger paste
• 2 green chilies, slit
• 1 tsp. coriander leaves, chopped

          Whisk together yoghurt, chickpea flour, ginger paste and all the dry spices. Keep aside.

          Heat 1 tbsp. oil in a pan and sauté the eggplants with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Heat the remaining oil and temper with cumin seeds, cinnamon, cardamoms, cloves and asafoetida. Sauté for a few seconds. 

          Then add the yoghurt mix and 1/2 cup water. Bring it to a boil.

          Add the sautéed eggplants and green chilies. Cover and simmer on a low to  medium flame till the gravy thickens to a desired consistency. 

         When done, garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

Heat 1 tbsp. oil in a pan & sauté the eggplants with a pinch of salt & turmeric powder till light brown. Keep aside. 

Heat the remaining oil & temper with cumin seeds, cinnamon, cardamoms, cloves & asafoetida. Sauté for a few seconds. 

       Then add the yoghurt mix & 1/2 cup water. Bring it to a boil.

Add the sautéed eggplants & green chilies. Cover & simmer on a low to medium flame till the gravy thickens to a desired consistency. 

                     When done, garnish with coriander leaves.

       Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

Banjara Gosht / Banjara Mutton Curry - Rajasthani style

 

         Banjara Gosht is a rustic style of mutton curry from the state of Rajasthan. Banjara refers to the gypsies and so this amazing dish has its origins from the banjara community of India who used to prepare this easy mutton curry with few basic spices. 

          The dominant spice being red chili powder, coriander powder and crushed coriander seeds that is sprinkled to the end product. It is slow cooked to perfection, but I tried the easiest way by pressure cooking it. 

          The gravy is rich and spicy and is generally served with khoba roti or type of Indian flat bread. However, it also goes well with steamed rice or jeera rice. So check out the step by step pictorial recipe to prepare this regional delicacy. 

• 500 gms. mutton on bones, curry cut
• 3-4 tbsp. oil
• 1" cinnamon
• 4-5 cloves
• 2 bay leaves
• 10-12 whole peppercorns
• 4-5 dry red chilies
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• salt to taste
• 1/3 cup yoghurt, whisked
• 3-4 green chilies
• 1 cup hot water
• 1 tsp. coriander seeds, crushed coarsely

          Heat oil in a pan and temper with bay leaves, cinnamon, cloves, dry red chilies and peppercorns. Sauté for a few seconds.

          Add the onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. 

          Continue to stir fry till the oil separates. Add the mutton and sauté for 2-3 minutes till the mutton is well coated with the masala.

         Then add the whisked yoghurt and simmer on a low flame till the oil separates.  

          Add the hot water and green chilies. Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.

          When done, sprinkle the crushed coriander seeds and serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.

Heat oil in a pan & temper with bay leaves, cinnamon, cloves, dry red chilies  peppercorns. Sauté for a few seconds.

                 Add the onion and sauté till light brown.

Now add the ginger-garlic paste & all the dry spices mixed with some water. Continue to stir fry till the oil separates. 

 Add the mutton sauté for 2-3 minutes till the mutton is well coated with the masala.

                    Then add the whisked yoghurt.

                    Simmer on a low flame till the oil separates.  

                   Add the hot water and green chilies. 

Pressure cook for one whistle. Then simmer on a low flame for 20 minutes or till the mutton is tender.

When done, sprinkle the crushed coriander seeds. 

Serve with steamed rice, jeera rice, naan, chapatti or tandoori roti.