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Sunday, 29 November 2020

Steamed Savoury Lentil Burfi

 

          lentils are packed with proteins and vitamins. So how about a healthy steamed snack? These are equally yummy and better than any fried stuff. I made use of mixed lentils, mainly chana dal (Bengal Gram), tuvar dal (Pigeon Pea), Masoor dal (Red Lentil), moong dal (Split Green Gram) and urad dal (Split Black Gram). You may also add any other variety you prefer. 

          These burfis are easy to prepare and needs very few ingredients. You can make it in any flavour you like. I gave a South Indian flavour by adding some sambar powder and curry leaves. This was served with a sprinkle of idli podi for a nice nutritious treat. Enjoy them as a tea time snack or as an appetizer with your favourite dip / sauce / chutney.







  • 5-6 tbsp. mixed lentils 
  • 1-2 dry red chilies
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 2 curry leaves, chopped
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 1 tbsp. sambar powder
  • pinch of idli podi to garnish
  • 1/2 tsp. ghee to grease








          Soak the lentils and dry red chilies for a minimum of four hours. Wash and drain well. Process into a slightly coarse paste.

          Mix with rest of the ingredients (except idli podi and ghee). Grease a steel plate with ghee and transfer the contents.

          Spread it evenly and then steam for 15-20 minutes. After it cools down, cut into slices and garnish with a sprinkle of idli podi. 

           Serve as a tea-time snack or as an appetizer with any chutney / sauce / any dip of your choice or just a dash of lime. 
















Saturday, 28 November 2020

Mixed Dal Paniyaram

           

          Let me share my version of paniyaram made of mixed lentils, that are crisp from outside and soft from inside. I have also added some chopped onion, green chilies and few dry spices. Any veggies of your choice can be added to it to make them more wholesome. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with any homemade chutney. 








          Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. 

          In simple words they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          They are actually a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe








  • 1 tbsp. tuvar dal (pigeon pea lentil)
  • 1 tbsp. chana dal (Bengal gram lentil)
  • 1 tbsp. masoor dal (red lentil)
  • 1 tbsp. moong dal (split green gram)
  • 1 tbsp. urad dal (split black gram)
  • 1 tbsp. brown rice 
  • pinch of fenugreek seeds 
  • 1/2 tsp. kalonji 
  • 1 onion, chopped 
  • 1-2 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • salt to taste 
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. red chili powder 
  • 2-3 tbsp. oil 








          Soak the lentils, rice and fenugreek seeds overnight or for 4-5 hours. Grind to a fine paste.

          Mix rest of the ingredients (except oil) into a batter, which should neither be too thick or too thin. 

         Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered on a low flame till one side is well browned. 

          Flip it over and cook the other side too, till done. Prepare similar paniyaram with the remaining batter. 

         Serve them hot as a tea time snack or as an appetizer with tomato sauce or green chutney. 










        








Thursday, 12 November 2020

Dimer Tel Jhaal (Egg Curry - Bengali style)

 

            I love eggs in any form. So try my version of a simple Bengali homemade style egg curry, cooked in mustard oil with a tempering of nigella seeds and green chilies. It has minimum of spices and is a quick recipe. The base of the gravy has only red chili powder, salt and turmeric powder. 

           It's that simple with minimum effort but with maximum flavour. It hardly takes any time to dish out this delicacy and not to forget a drizzle of some raw mustard oil to the end product for an authentic Bong touch. To sum up it is pure divine and I like to relish it with only plain steamed rice. So check out an easy step by step pictorial recipe to prepare it.

         






  • 3 eggs, boiled & cut into half
  • 3 tbsp. mustard oil
  • 1/2 tsp. nigella seeds
  • 2 green chilies, slit
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste 
  • 1 tsp. coriander leaves, chopped








          Mix turmeric powder and red chili powder in 1/2 cup water and keep aside. Marinate the eggs with a pinch each of turmeric powder, red chili powder and salt for 5 minutes. 

          Heat 2 tbsp. oil in a pan and sauté the eggs for a few seconds. Drain and keep aside. 


          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. Add the chili paste and salt to taste. 


          Bring it to a boil and add the sautéed eggs. Cover and simmer on a low flame till the gravy reduces slightly.


          When done, add coriander leaves and drizzle the remaining mustard oil. Switch off the flame and keep it covered for a few seconds. Serve with hot steamed rice. 




                     Mix turmeric powder & red chili powder in 1/2 cup water & keep aside.



            Marinate eggs with a pinch of turmeric powder, red chili powder & salt for 5 min. 



                      Heat 2 tbsp. oil & sauté the eggs for a few seconds. Drain and keep aside. 



                Temper the same oil with nigella seeds & green chilies. Sauté for a few seconds. 



                                   Add the chili paste and salt to taste.  Bring it to a boil.



                 Add sautéed eggs. Cover & simmer on a low flame till gravy reduces slightly.



                                 When done, add coriander leaves.



                           Drizzle remaining mustard oil. Switch off flame & cover for awhile.





                                Serve with hot steamed rice. 









Wednesday, 11 November 2020

Mixed Dal Farre / Fara

 

         This traditional snack from Uttar Pradesh is very popular and is especially made during special occasions and festivals. It almost resembles gujiya and is a savoury version of it. These healthy small bites can be either boiled or steamed and then stir fried. You can enjoy it as an appetizer with any chutney or sauce. They are also ideal as a tea time snack. So check out the step by step pictorial recipe to prepare it. 





          It is typically stuffed with chana dal, but I gave a twist by replacing chana dal with mixed dal. The outer layer is generally prepared with rice flour or plain flour, but I substituted with wheat flour for a healthy touch. They are an ideal snack menu for kitty party, can be packed for picnics or can be relished as a lunch box meal. 





Dough - 
  • 1/2 cup whole wheat flour
  • pinch pf salt
  • 1 tsp. oil
  • water as needed 
Stuffing - 
  • 1/2 cup mixed lentils, soaked overnight
  • 2-3 garlic cloves
  • 1/2" ginger
  • 2 green chilies
  • 1/2 tsp. cumin seeds
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • pinch of asafoetida
  • 1/2 tsp. garam masala powder
  • handful of coriander leaves, chopped
Tempering - 
  • 2 tbsp. oil + 1 tsp. oil 
  • 1/2 tsp. mustard seeds 
  • 1/2 tsp. cumin seeds 
  • 1 sprig curry leaves 
  • 1 tsp. red chili powder
  • 1 tbsp. coriander leaves







           For the dough - In a bowl, mix together the whole wheat flour, salt and oil. Then add water, little at a time and knead a tight dough. Cover with a wet cloth and keep aside for 10 minutes.

          For the stuffing - Blend together the soaked dal, ginger, garlic, green chilies and cumin seeds into a coarse paste. (Do not add any water). Add rest of the ingredients and keep aside. 

          Divide the dough into equal small balls. Roll each of them just like a poori. Place some of the stuffing and seal all edges with a fork. Make similar farre and keep aside. 

          In a pan, bring sufficient water to boil. Add some some salt and 1 tsp. oil. Gently drop the prepared farre and boil for 15 minutes. 

          When done, remove with a slotted spoon and keep aside. After it cools down, cut into pieces and keep aside. 

          For the tempering - Heat 2 tbsp. oil in a pan and temper with mustard seeds cumin seeds and curry leaves. After it stops spluttering, add chili powder and give it a stir. 

          Add the farre pieces and give it a toss. Stir fry for a minute and switch off the flame. Garnish with coriander leaves and serve as an appetizer with sauce or green chutney or as a tea time snack.



                                        The prepared stuffing.



                                      Roll each ball of dough into a poori. Place some of the 
                                      stuffing and seal all edges with a fork. 



                                     Bring sufficient water to boil. Add some some salt and
                                     1 tsp. oil. Gently drop the prepared farre.



                                     Boil for 15 minutes. 



                                    Remove with a slotted spoon and keep aside. 



                                     After it cools down, cut into pieces and keep aside. 



                                     Heat 2 tbsp. oil & temper with mustard seeds, cumin seeds
                                     and curry leaves. After it stops spluttering, add chili powder
                                     and give it a stir. 



                                      Add the farre pieces and give it a toss. Stir fry for a 
                                      minute and switch off the flame.



                                    Garnish with coriander leaves.








                      Serve as an appetizer with sauce / green chutney or as a tea time snack.









Monday, 2 November 2020

Pomfret Macher Tel Jhaal (Pomfret Fish Curry - Bengali style)


         I love Pomfret? I'm sure many of you do just like me. My most favorite winter special lunch is and will always be fish curry and rice. Then try this very simple Bengali homemade style fish curry. It is cooked in mustard oil with minimum of spices and is a quick recipe. 

          It just has red chili powder and turmeric powder as the base of the gravy. It's that simple with minimum effort but with maximum flavour. It hardly takes any time to dish out this traditional Bong delicacy. It is best relished with only and only hot steamed rice.







  • 2 pomfret fish, cut into 3 pieces each
  • 3 tbsp. mustard oil
  • 1/2 tsp. nigella seeds
  • 2 green chilies, slit
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste 
  • 1 tsp. coriander leaves, chopped








           Marinate the fish with a pinch of turmeric powder and red chili powder for 10 minutes. Mix the remaining turmeric powder and red chili powder in 1/2 cup water and keep aside. 

          Heat 2 tbsp. oil in a pan and fry the fish on both sides till light brown in colour. Drain and keep aside. 

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. Add the chili paste and salt to taste. 


          Bring it to a boil and gently drop in the fried fish. Cover and simmer on a low flame till the gravy reduces slightly.

          When done, drizzle the remaining mustard oil and switch off the flame. Keep it covered for a few seconds. Garnish with coriander leaves and serve with hot steamed rice. 
















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