Nolen Gurer Shrikhand (Date Palm Jaggery Shrikhand - Bengali Fusion Style)

 

             Do try this absolutely simple, easy and a yummy dessert with just two main ingredients - hung yoghurt and Date palm jaggery. The end result is this creamy, naturally sweet and a healthy dessert that is best relished, chilled, topped with some  grated jaggery and chopped nuts. So check out the step by step pictorial recipe to prepare this chilled homemade delicacy in a fusion style.

          Shrikhand is a traditional Maharashtrian dessert prepared from hung yoghurt. It is usually flavored with saffron and cardamom powder for the plain version. 

          On the other hand Nolen gur (Date palm jaggery) that is a seasonal delicacy, is used to prepare various kinds of Bengali sweets. 

          So here I combined both the main ingredients and created a delicious and an aromatic dessert to relish. As jaggery is a natural sweetener, there is absolutely no need for any extra sugar. 

• 400 gms. yoghurt 
• 1/3 cup grated nolen gur (date palm jaggery) or as required
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tbsp. grated jaggery to garnish
• 1 tbsp. chopped pistachios and almonds to garnish

          Pour the yoghurt in a muslin cloth and place it on a strainer. Keep it on a bowl in the refrigerator overnight. The thick hung yoghurt is used for this recipe.

          Add the grated jaggery and mix well. Pass through a strainer to remove all lumps. 

         Now add the cardamom powder and saffron. Combine everything well.

        Garnish with some grated jaggery, chopped pistachio and almonds and serve chilled.

 Pour the yoghurt in a muslin cloth & place it on a strainer. Keep it on a bowl in the refrigerator overnight. 

                   The thick hung yoghurt is used for this recipe.

                             Add the grated jaggery.

                                  Mix well. 

                   Pass through a strainer to remove all lumps. 

         Add cardamom powder & saffron. Give it a mix.

Garnish with grated jaggery, chopped pistachio & almonds.

                        Serve chilled. 

Foxtail Millet Bun Dosa

 

          Bun Dosas are soft and spongy. It is shaped like a bun, hence the name. They are generally prepared in a tadka pan. However, it can also be prepared in a small wok pan or an appe pan. 

          In this recipe, I substituted rice for Foxtail millet. A tempering of mustard seeds, urad dal, asafoetida, onion, ginger, curry leaves and green chilies was added to the batter. Do try this amazing and wholesome Millet Bun Dosa, accompanied with coconut chutney for a comforting breakfast / meal. So check out the step by step pictorial recipe to prepare this healthy and wholesome breakfast.

            Besides Foxtail Millet, you can also use any other variety of your choice, like proso, kodo, little, barnyard, etc. Any type of millet, in general, is a wonder grain that is both diabetic and heart friendly.

            Millets are a great substitute to rice as they have a lot of health benefits and antioxidants. So do give this recipe a try and introduce something new to your family and loved ones. 

 

• 1/2 cup foxtail millet
• 1/4 cup urad dal
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves, chopped
• 1-2 green chilies, chopped
• 1/2" ginger, chopped
• 1 onion, chopped
• 1/4 cup coriander leaves, chopped
• salt to taste
• 1 tsp. eno fruit salt
• oil to fry the bun dosa

          Wash the millet and urad dal. Rinse well and soak overnight or for a minimum of 5 hours.

          Then grind into a smooth paste along with required quantity of water. The batter should be of pouring consistency.

          Heat 1 tbsp. oil and temper with cumin seeds, mustard seeds and asafoetida. Allow it to splutter.

          Add the chopped onion, curry leaves, ginger and green chilies. Sauté till it turns translucent. 

          Add the chopped coriander leaves and give it a mix. Switch off the flame and pour this tempering over the prepared batter along with salt to taste. Mix well. 

          Just before preparing the bun dosa, add the eno fruit salt and mix. 

          Heat 2 tsp. oil in a tadka pan and pour a ladleful of the batter in it. Cook till one side turns golden brown. Then flip it over and fry the other side till perfectly done.

          Transfer it to a serving plate. Prepare similar Bun Dosas with the remaining batter and serve them hot with coconut chutney for a wholesome breakfast.

Note - 

1.  The same batter can be made into uttapam and paniyaram (appe).

4.  These Bun Dosas can be served for breakfast, brunch, lunch, dinner, snack or as a lunch box meal. In fact, one can have them anytime of the day. 

                Wash the millet & urad dal. Rinse well & soak overnight.

       Grind into a smooth paste along with required quantity of water. 

   Heat 1 tbsp. oil & temper with cumin seeds, mustard seeds & asafoetida. 

Add the chopped onion, curry leaves, ginger & green chilies. Sauté till it turns translucent. 

                      Add the chopped coriander leaves & give it a mix. 

       Pour this tempering over the prepared batter along with salt to taste. 

                       Mix well. 

        Just before preparing the bun dosa, add the eno fruit salt & mix. 

 Heat 2 tsp. oil in a tadka pan & pour a ladleful of the batter in it. Cook till one side turns golden brown. 

                  Flip it over & fry the other side till perfectly done.

        Serve them hot with coconut chutney for a wholesome breakfast.

Tawa Paneer in South Indian style

 

           Tawa Paneer is a very popular dish in Dhabas and North Indian restaurants world wide. It is typically prepared on a tawa / griddle, hence the name. It is a very quick, simple and an easy recipe with few basic ingredients available in the kitchen.

            However, check out my version of Tawa Paneer in a South Indian style, complete with curry leaves and sambar powder. This yummy dish goes absolutely well as an appetizer or with Chapatti / paratha, plain biryani, pulao, jeera rice, naan or tandoori roti.

 

             This dish is a semi dry curry, where I also added capsicum and tomato along with paneer.  You can also roll it up inside a chapatti for a quick breakfast / snack or have it as a lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup paneer cubed
• 2 tbsp. oil
• 1 onion, chopped
• 1tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1-2 sprigs curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. roasted coriander powder
• 1 tbsp. sambar powder
• 1 small capsicum, cubed
• 1 small tomato, cubed
• 1/2 onion, cubed
• 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

          Heat oil in a tawa and sauté the onion, ginger, garlic, green chilies and curry leaves till translucent.

          Add all the dry spices along with a sprinkle of some water and sauté for a minute. 

          Now add the cubed paneer and gently mix so that it is well coated.  

          Then add the tomato, capsicum and onion. Stir fry for 2 minutes till well combined.

          When done, switch off the flame and add lime juice. Garnish with coriander leaves and serve with chapatti, paratha or tandoori roti for a wholesome comfort meal.

 Heat oil in a tawa & sauté the onion, ginger, garlic, green chilies & curry leaves till translucent.

 Add all the dry spices along with a sprinkle of some water & sauté for a minute. 

        Add the cubed paneer and gently mix so that it is well coated.  

                 Add the tomato, capsicum & onion. 

                Stir fry for 2 minutes till well combined.

                 When done, switch off the flame and add lime juice.

                  Then garnish with coriander leaves. 

    Serve with chapatti, paratha or tandoori roti for a wholesome comfort meal.

Sojne Shak Bhaja (Moringa / Drumstick Leaves Stir Fry - Bong style)

 

           'Sojne Shak Bhaja' or Bengali style Moringa / Drumstick Leaves stir fry is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. It is an extremely easy, simple and a quick recipe that consists of all the flavors infused in it. It is best relished with hot steamed rice. Do give this dish a try by following an easy step by step pictorial recipe to prepare this traditional rustic fare. 

           Moringa leaves is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation, lowers blood sugar and cholesterol. 

          This dish is prepared by sautéing together onion, garlic, green chilies and moringa leaves. For more variations, you can also add few chopped veggies like eggplants, potato, pumpkin, radish, etc. before adding in the greens. 

          To get a pungent kick out of this dish, a tsp. of raw mustard oil is drizzled over the end product. This is mostly enjoyed with hot steamed rice for a comfort lunch.

• 3 cups moringa / drumstick leaves, washed & drained well
• 2 tbsp. + 1 tsp. mustard oil
• 1 dry red chili, broken
• 1 tsp. nigella seeds
• 8-10 garlic cloves, crushed
• 1 onion, chopped 
• 2 green chilies, slit
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. rice flour mixed with 1/2 tsp. roasted cumin powder and 1/4 cup water

          Chop the moringa leaves finely and keep aside. Heat 2 tbsp. mustard oil in a pan. Temper with dry red chili and nigella seeds. Sauté for a few seconds. 

          Add the garlic and stir fry for a minute. Now add the onion and sauté till light brown. 

 

          Add the chopped greens, salt, turmeric powder and green chilies. Stir fry on a medium flame till all the moisture has been absorbed.

          Then add the rice flour slurry and cook till it is well combined and everything comes together. 

           Switch off the flame and drizzle the remaining mustard oil. Serve with hot steamed rice for a great comfort meal. 

Heat 2 tbsp. mustard oil & temper with dry red chili & nigella seeds. Sauté for a few seconds. 

                   Add the garlic & stir fry for a minute. 

                Now add the onion & sauté till light brown. 

 Add the chopped greens, salt, turmeric powder & green chilies. Stir fry on a medium flame till all the moisture has been absorbed.

  Add the rice flour slurry & cook till it is well combined & everything comes together. 

        Switch off the flame and drizzle the remaining mustard oil. 

                 Serve with hot steamed rice for a great comfort meal.