Masoor Dal Bhorta /Bharta (Mashed Red Lentils - Bengali / Bangladeshi style)

 

          Masoor Dal Bhorta is a simple and an easy Bong / Bangladeshi homemade delicacy with an amazing yummy flavor. It is nothing but boiled and mashed red lentils, mixed with fried onion, garlic, dry red chilies and a handful of chopped coriander leaves. It is generally enjoyed with hot steamed rice or panta bhaat (fermented rice). 

     This is a great comfort food and if having with hot steamed rice, a drizzle of some raw mustard oil makes this dish pure divine. This dish has very few ingredients that are easily available in your kitchen so it can be made in a jiffy. So check out the step by step pictorial recipe to prepare this amazing recipe.

          This traditional dish is almost a lost recipe now and has its origin in the rural parts of West Bengal and Bangladesh where it is very popular. This recipe has a nice garlic flavor and the addition of raw mustard oil and lime juice gives a great punch to the dish.

           You need to savor it to believe how this easy to prepare dish can be so yummy and amazing. It is just divine. So when you are looking for something simple, go ahead and try this comforting and soulful dish of Masoor Dal Bhorta. 

• 1/2 cup masoor dal (Red lentils), soaked for 30 minutes
• 1 cup water
• 2 green chilies
• 2 tbsp. mustard oil
• 4 dry red chilies
• 2 onion, sliced
• 5-6 garlic cloves
• 3/4 tsp. salt or to taste
• handful of coriander leaves, chopped
• 1 tsp. lime juice

         In a pan, transfer the soaked dal, water, green chilies and 1 tbsp. mustard oil. Cover and simmer till it is almost cooked.

         Now add 1/2 tsp. salt and continue to cook till all the water has been absorbed. Keep aside. 

         Heat remaining oil and sauté the dry red chilies and garlic till they turn brown in color. Set aside. 

          In the same oil, stir fry one sliced onion till golden brown in color. Set this also aside and allow it to cool down slightly.

          Now add 1/4 tsps. salt and mash them well with your fingers. 

          Add the cooked masoor dal till and combine everything well. 

          Add remaining sliced onion, chopped coriander leaves, lime juice and the oil in which the onion was fried. Mix everything well. 

          Form them into balls. Enjoy with steamed rice and onion, green chilies and extra lime juice as accompaniment. 

         

In a pan, transfer the soaked dal, water, green chilies & 1 tbsp. mustard oil. Cover & simmer till it is almost cooked.

                      Now add the salt & continue to cook....

                     ....till all the water has been absorbed. Keep aside. 

Heat remaining oil  sauté dry red chilies & garlic till brown in color. Set aside. 

In the same oil, stir fry one sliced onion till golden brown in color. Set this also aside and allow it to cool down slightly.

         

                           Now add 1/4 tsps. salt. 

                      Mash them well with your fingers. 

                Add the cooked masoor dal till & combine everything well. 

Add remaining sliced onion, chopped coriander leaves, lime juice  the oil in which the onion was fried. 

         

                          Mix everything well.

                      Form them into balls. 

Enjoy with steamed rice and onion, green chilies and extra lime juice as accompaniment. 

         

Soya Matar Paneer

 

           Protein rich, healthy and delicious, this Soya Matar Paneer Curry makes for a perfect side dish with either chapattis, jeera rice, steamed rice, plain biryani, pulao or any Indian flat bread. 

           Soya Chunks is a great substitute to meat and tastes just as yummy as any mutton curry. Make them more appetizing by adding some green peas and paneer. Any way it is prepared, tastes just yummy. So check out the step by step pictorial recipe to prepare my version of this amazing curry.  

• 1/2 cup soya chunks, soaked in lukewarm water for 10-15 minutes
• 100 gms. paneer cubes
• 1/3 cup green peas (I used frozen peas)
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• salt to taste
• 1 tsp. red chili powder
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 3 tbsp. yoghurt
• 1 tbsp. coriander leaves, chopped

           Squeeze out the water from the soaked soya nuggets and keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the paneer cubes till light golden color. Soak them in lukewarm water for 5 minutes. Squeeze them and keep aside.

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

           Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.

           Now add the tomatoes and cook till it is mashed. Then add the yoghurt and sauté till it is mixed with the gravy. 

           Drop in the drained soya nuggets, green peas and salt. Mix well. 

           Add 1 cup water and simmer, covered, till the gravy is slightly thick. 

           Now add the fried paneer and simmer for a minute. Garnish with coriander leaves. 

          Serve as a side dish with steamed rice, jeera rice, naan, tandoori roti, paratha or chapatis. 

    Heat 1 tbsp. oil in a pan & sauté the paneer cubes till light golden color. 

   Soak them in lukewarm water for 5 minutes. Squeeze them & keep aside.

Heat remaining oil & temper with dry red chilies, cumin seeds & bay leaves. Sauté for a few seconds.

                   Add the onion and fry till light brown. 

Add the ginger-garlic paste & all the dry spices (except salt) mixed with 1/4 cup water. Sauté till the oil separates.

                   Now add the tomatoes and cook till it is mashed. 

             Then add the yoghurt & sauté till it is mixed with the gravy. 

                Drop in the drained soya nuggets, green peas & salt. Mix well. 

          Add 1 cup water & simmer, covered, till the gravy is slightly thick. 

                 Now add the fried paneer & simmer for a minute.

                         Garnish with coriander leaves. 

Serve as a side dish with steamed rice, jeera rice, naan, tandoori roti, paratha or chapatis. 

Chamagadda Pulusu (Colocasia / Arbi / Taro Root Curry - Andhra / Telangana Cuisine)

 

          Chamagadda Pulusu is an authentic and a very popular Andhra / Telangana recipe of Colocasia / Taro Root cooked in a spicy and tangy gravy. This classic regional dish is worth a try and it makes for a perfect side dish. You can adjust the chilies and the tamarind according to your preference. A little bit of jaggery is sometimes added to balance the taste. However, I skipped it.

          This dish is simply divine and so comforting. It is a very simple recipe, but tastes yummy and goes well with rice and some ghee drizzled on the top for a nice comfort meal. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 500 gms. Colocasia / Arbi
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 1 onion, chopped
• 3-4 garlic cloves, sliced
• 2-3 green chilies, slit
• 1 sprig curry leaves
• 1 tomato, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. coriander leaves, chopped

          Pressure cook the arbi in enough water for 2 whistles. When it is cool enough to handle, peel and cut into cubes. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds, urad dal and chana dal. Sauté till it stops spluttering.

         Now add the onion, garlic, green chilies and curry leaves. Sauté till light brown. 

         Add the chopped tomato and all the dry spices (except salt). Mix well and stir fry for a minute.

         Then add the tamarind water, followed by the boiled arvi and salt. Combine everything well. 

          Add 1 cup water and simmer on a low flame for 4-5 minutes or till the gravy thickens. 

          Garnish with chopped coriander leaves and serve with steamed rice with a drizzle of some ghee.

Pressure cook the Colocasia in enough water for 2 whistles. When it is cool enough to handle, peel & cut into cubes. Keep aside. 

Heat oil in a pan & temper with mustard seeds, cumin seeds, fenugreek seeds, urad dal and chana dal. Sauté till it stops spluttering.

Now add the onion, garlic, green chilies & curry leaves. Sauté till light brown. 

Add the chopped tomato & all the dry spices (except salt). Mix well & stir fry for a minute.

                 Then add the tamarind water, 

              followed by the boiled arbi and salt. Combine everything well. 

Add 1 cup water & simmer on a low flame for 4-5 minutes or till the gravy thickens. 

                    Garnish with chopped coriander leaves.

                 Serve with steamed rice with a drizzle of some ghee.

Squasher Korai Bhapa (Chow Chow Karahi Dum - Bong style)

 

          Squash is nothing but Chow-Chow cooked in a Bengali style. This is my version of a simple everyday recipe prepared in dum style. It is called Korai bhapa as it is steam cooked in a karahi / pan with all the ingredients, mustard oil and spices added to the sliced chow chow. So the process is extremely simple. You can enjoy with steamed rice or chapatti / paratha. This humble veggie is generally considered good for the stomach as it has a cooling effect. So check out the step by step pictorial recipe to prepare  Squasher Korai Bhapa.

          Chow-Chow or squash is a form of gourd, which is not a very common vegetable. Nevertheless, when cooked, tastes very delicious. Here I prepared it in a Bengali style ina veg. form. For a non-veg. version, prawns or shrimps can be added.

• 2 medium squash, (Chow Chow), peeled & sliced
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 onion, sliced
• 4-5 garlic cloves, sliced
• 2-3 green chilies, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• handful of coriander leaves, chopped

         In a bowl, add the sliced squash, sliced onion, green chilies, garlic, salt, turmeric powder, red chili powder and 2 tbsp. mustard oil. Mix well and marinate for 5 minutes.

         Heat 1 tsp. oil in a pan and temper with nigella seeds. Sauté for a few seconds. 

         Add the marinated squash. Cover and cook on a low flame till done. Sprinkle 1 tbsp. of water if needed and stir at intervals, so that it does not stick at the bottom. 

          When the veggie turns soft and the moisture has evaporated, add the chopped coriander leaves. Give it a gentle mix and serve with steamed rice or chapattis. 

Heat 1 tsp. oil in a pan & temper with nigella seeds. Sauté for a few seconds. 

Add the marinated squash. Cover and cook on a low flame till done. Sprinkle 1 tbsp. of water if needed and stir at intervals, so that it does not stick at the bottom. 

          When the veggie turns soft and the moisture has evaporated, 

                 .....add the chopped coriander leaves. Give it a gentle mix.

                      Serve with steamed rice or chapattis.