Til Bata (Sesame Seeds Chutney - Bong style)

 

           A far cry from all the restaurant style food, this humble Bong style chutney is a  lip smacking yummy side dish. It is almost a lost and a forgotten recipe that the new generation is not much aware of. It is an extremely easy, simple and a quick recipe that consists of all the flavors infused in it. 

          This homemade delicacy has minimum of ingredients and is served with steamed rice and a drizzle of mustard oil for that authentic touch. It tastes simply awesome. You may also try it with chapatti or as a spread on parathas. So check out the step by step pictorial recipe to prepare this amazing Til Bata. 

• 1 cup sesame seeds (Til)
• 3 tsp. mustard oil
• 3-4 green chilies
• 5-6 garlic cloves
• salt to taste

          Heat a pan and dry roast the sesame seeds till they turn slightly brownish in color. Keep aside to cool down.

          Heat 1 tsp. oil in a pan and sauté the green chilies and garlic till light golden in color. Keep aside to cool down.

          Then in mixer grinder, blend into a smooth paste. Add salt to taste and 1 tsp. mustard oil. Mix well.

          Serve with steamed rice along with a drizzle of the remaining mustard oil and enjoy this simple homemade chutney.

Heat a pan & dry roast the sesame seeds till they turn slightly brownish in color. Keep aside to cool down.

Heat 1 tsp. oil in a pan & sauté the green chilies & garlic till light golden in color. Keep aside to cool down.

Then in mixer grinder, blend into a smooth paste. Add salt to taste & 1 tsp. mustard oil. Mix well.

Serve with steamed rice along with a drizzle of the remaining mustard oil & enjoy this simple homemade chutney.

Kolmi Shaak Paneer Bhaja (Water Spinach Paneer Stir Fry)

 

           This is my version of Kolmi Shaak (Water Spinach) cooked in a traditional homemade Bengali style. It can be cooked with eggplants or potatoes. However, in this recipe, I added few paneer cubes with a tempering of nigella seeds and dry red chili. I then garnished with roasted cumin powder for a lingering aroma. 

          

          It is best had with some hot steamed rice and a tsp. of ghee makes it more delicious. You can also enjoy with phulkas or parathas. Same method can be applied while preparing with any other greens. So check out the step by step pictorial recipe to prepare this popular and a healthy Bong recipe. 

• 2-3 bunches of Kolmi shaag (water spinach)
• 100 gms. paneer cubes
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 dry red chili, broken
• 1 onion, chopped
• 3-4 garlic cloves, crushed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder

          Pick the leaves and few tender stems of the greens. Wash under running water and rinse well. Chop finely and keep aside. 

          Heat 1 tbsp. oil in a pan and fry the paneer cubes till light brown till. Soak them in warm water for 2-3 minutes. Then squeeze them and keep aside. Keep aside.  

 

          Temper the remaining oil with red chili and kalonji. Sauté for a few seconds. 

          Add the crushed garlic and sauté till light golden in color. Then add the onion and sauté till light brown.

          Now add the chopped greens, turmeric powder and salt to taste. Stir fry till all the moisture has evaporated.  

          When done, add the paneer cubes and roasted cumin powder. Mix well and serve with hot steamed rice, jeera rice or chapatis / parathas.

Pick the leaves & few tender stems of the greens. Wash under running water & rinse well.

                    Chop finely and keep aside. 

Heat 1 tbsp. oil in a pan & fry the paneer cubes till light brown till. Soak them in warm water for 2-3 minutes. Then squeeze them and keep aside.

 Temper the remaining oil with red chili & kalonji. Sauté for a few seconds. 

                   Add the crushed garlic & sauté till light golden in color. 

                    Then add the onion & sauté till light brown.

Now add the chopped greens, turmeric powder & salt to taste. Stir fry till all the moisture has evaporated.  

When done, add the paneer cubes & roasted cumin powder. Mix well.

         Serve with hot steamed rice, jeera rice or chapatis / parathas.

Aloo Potoler Dalna (Parwal/Pointed Gourd Curry - Bengali Cuisine)

 

             Parwal or Pointed Gourd cooked with potatoes is a common and a favorite dish among most Bengalis. It goes well with poori / chapattis. For a non-veg, version, it can be cooked with prawns. For the vegetarians, vadials / mangodi (lentil dumplings) along with green peas can be added. So check out the step by step pictorial recipe to prepare this traditional Bong recipe.
          

• 5-6 Parwals, chopped into roundels of 1/2" thick
• 1 potato, cubed
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 2 cardamoms
• 4 cloves
• 1" cinnamon stick
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tomato, chopped
• 2 green chilies
• 1/2 tsp. garam masala powder
• 1 tsp. ghee 
• 1 tbsp. coriander leaves, chopped

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

         Heat another 1 tbsp. oil and fry the potatoes with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Add the remaining oil and temper with dry red chilies, bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Sauté for a few seconds.

          Add the ginger-garlic paste, coriander-cumin powder, red chili powder and turmeric powder mixed with some water.

          Now add the tomatoes and sauté till is mashed up. 

          Add 1 cup water and bring it to a boil. 

          Then add the fried parwals, fried potatoes, green chilies and salt to taste. Cover and cook on a low flame till done.  

           Now add the garam masala powder and ghee. Mix well.

           Serve with Luchis (pooris), parathas or rice and enjoy. 

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

Heat another 1 tbsp. oil and fry the potatoes with a pinch of salt & turmeric powder till light brown. Keep aside. 

Add the remaining oil and temper with dry red chilies, bay leaves, cloves, cardamoms, cinnamon & cumin seeds. Sauté for a few seconds.

Add the ginger-garlic paste, coriander-cumin powder, red chili powder & turmeric powder mixed with some water.

                 Now add the tomatoes & sauté till is mashed up. 

                 Add 1 cup water and bring it to a boil. 

Then add the fried parwals, fried potatoes, green chilies & salt to taste. Cover & cook on a low flame till done.  

                   Now add the garam masala powder & ghee. Mix well.

           Serve with Luchis (pooris), parathas or rice and enjoy. 

Tomato Masoor Dal (Red Lentils & Tomato Curry - Bong style)

 

           Here is a simple and a nutritious Tomato Masoor Dal cooked in a Bengali style. It includes in the everyday menu of any Bengali household. I love to have it along with some aloo bhaja (fried potato strips) or some fried papad as an accompaniment. 

          The addition of ghee as a garnish gives this lentil curry a very good flavor. If had with a dash of lime, gives a very refreshing touch to this dish. You can also make this dal with or without tomatoes. So check out the step by step pictorial recipe to prepare this regional dish.

• 1/3 cup masoor dal (Red Lentils), soaked for 30 minutes
• 2 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

          Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Add salt and turmeric and give it a whisk.

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

          Add the onion and sauté till light brown.

          Now add the chopped tomatoes and sauté till it is mashed up. 

          Add the boiled dal and green chilies. Simmer on a low flame for 2-3 minutes. 

          When done, add coriander leaves and ghee. Mix well. 

          Serve with hot steamed rice and papad / fried potato strips as an accompaniment for a great comfort meal. 

  Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. 

               Add salt and turmeric and give it a whisk.

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

                  Add the onion and sauté till light brown.

      Now add the chopped tomatoes & sauté till it is mashed up. 

   

Add the boiled dal & green chilies. Simmer on a low flame for 2-3 minutes. 

                 When done, add coriander leaves 

                     and ghee. Mix well. 

 

               Serve with hot steamed rice & papad / fried potato strips as an                                           accompaniment for a great comfort meal.