Phulkopir Data Chorchori (Cauliflower Stems Stir Fry - Bengali Style)

 

           This is a traditional Bengali side dish made out of the cauliflower stalk. They are usually discarded but you can make this yummy stir fry recipe with few veggies of your choice and basic ingredients. 

          Apart from the veggies that I have used, you may add potatoes, pumpkin, French beans or any veggies preferred, to make it more nutritious. Fried Bori (Dried Lentil Dumplings) can also be used for some crunch. 

          Enjoy it with either rice or chapattis for a nice healthy meal. So check out the step by step pictorial recipe to prepare this simply regional delicacy.

• Stems of one cauliflower, sliced
• 10-12 flat beans, cut into half
• 8-10 cauliflower florets
• 1 long eggplant, cut into long pieces
• 2 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
• 4 green chilies
• 1 tbsp. mustard seeds
• 8-10 cashew nuts
• 1"ginger
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 2 tbsp. coriander leaves, chopped

           Pressure cook the stems in sufficient water for one whistle. Drain and keep aside. 

          Grind the mustard, cashew nuts, 2 green chilies, ginger, a pinch of salt and some into a fine paste. Set aside. 

          Heat oil in a pan and temper with dry red chilies and panch phoron. Sauté for a few seconds.

          Add the chopped veggies, salt, turmeric powder and cumin powder. Mix well and sauté for 4-5 minutes on a high flame. 

          Now add the boiled stems and remaining green chilies. Cook, covered for 4-5 minutes or till all the veggies are tender.

          Add the mustard paste. Give it a mix and sauté for 2 minutes. Garnish with coriander leaves and serve as a side dish with either rice or chapattis.

Pressure cook the stems in sufficient water for one whistle. Drain & keep aside. 

Heat oil in a pan & temper with dry red chilies & panch phoron. Sauté for a few seconds.

Add the chopped veggies, salt, turmeric powder & cumin powder. Mix well & sauté for 4-5 minutes on a high flame. 

Add the boiled stems & remaining green chilies. Cook, covered for 4-5 minutes or till all the veggies are tender.

                  Add the mustard paste. Give it a mix & sauté for 2 minutes. 

                  Garnish with coriander leaves.

                Serve as a side dish with either rice or chapattis.

Oats Kheer Golgappa

 

          Check out this simple Oats Kheer Golgappa, an unique fusion dessert. As I had some leftover oats kheer, I decided to stuff them into golgappa shells and drizzled rabri over it. It tastes simply yummy. You can garnish with chopped pistachios, almonds, dry rose petals and few strands of saffron for some visual appeal. The addition of rose water and cardamom powder gives it a mild flavor. It is a perfect party dessert. So go ahead and indulge in this easy to make innovative gourmet dessert and surprise your loved ones. 

          Oats are nutritious, wholesome and low in cholesterol. It contains fibre and is rich in antioxidants. Hence it is advisable to include it in our daily diet. Besides having it for breakfast, they can be turned into yummy desserts. 

          Both oats kheer and pani puri are my favorite. So I decided to combine them and turn into an amazing dessert. In this way, any leftover kheer can be finished off by filling them up in golgappa balls and serving them. 

• 500 ml. full fat milk
• 1/4 cup oats
• 1 tsp. ghee
• a pinch of salt
• 1/4 cup powdered jaggery
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. mixed nuts
• pinch of saffron strands
• few golgappa pooris
• chopped pistachios, almonds, dry rose petals and saffron to garnish

Instant rabri -

• 1 cup evaporated milk
• powdered sugar to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose water

  

          Heat ghee in a pan and roast the oats till you get a nice aroma coming through. Keep it aside. 

          Bring the milk and a pinch of salt to a boil. 

          Add the roasted oats, jaggery powder, cardamom powder, mixed nuts and saffron. 

          

          Simmer on a low flame by stirring continuously till it thickens.

          Switch off the flame and add the rose water. Mix well and keep aside to cool down. Then refrigerate till serving time. 

          

Instant Rabri - 

          In a bowl, mix together all the ingredients and keep aside for 15-20 minutes for the saffron to soak well. Your instant rabri is ready.

To serve - 

          Make a hollow in the centre of each golgappa with a spoon. Stuff 3/4 of the poori or fill it up to the top as per your choice with the oats kheer. 

           Then drizzle some of the rabri over it or place the stuffed golgappas over the rabri.

          Garnish with the chopped pistachios, almonds, few dry rose petals and few strands of saffron. 

          Your fusion golgappa dessert is ready. Serve immediately and enjoy the mouthful experience. It is a perfect finish to any meal. 

Raw Jackfruit (Idichakka) Thoran - Kerala style

 

            Raw Jackfruit Thoran is a simple, easy and a traditional Kerala recipe that is cooked with lots of fresh coconut and other spices. It is a quick recipe, mildly spiced and don't forget to cook it in coconut oil for an authentic touch. It is tempered with mustard seeds, curry leaves, urad dal and red chili for a distinct flavor. This happens to be one of the items in the Onam Sadya meal, and is relished as a side dish. 

            This nutritious dish is very popular in Kerala where it is called Idichakka Thoran. There are obviously many version to this yummy preparation. Each family have their own traditional recipe.  

          Thoran in general can also be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. It is cooked dry and is packed with flavor. You can also relish as a side dish with curd-rice, sambar rice or chapatti. So check out the step by step pictorial recipe to prepare this regional delicacy.

           Raw Jackfruit or Kathal is a common and a favorite summer vegetable. It is cooked in various ways. It is a veggie in the unripe form and is known as a vegetarian's Non-Veg. dish as the texture resembles that of mutton. Raw Jackfruit as a vegetable, is high on proteins and low in calories. It also boosts our immunity and is a great meat substitute for the vegetarians. 

           This humble vegetable has not much found its way to the dinner table. However, one can make a variety of yummy dishes like appetizers, salad, bharta stir fries and also in a curry form. The seeds too are palatable and tastes very yummy after it is cooked. 

Ingredients - 

• 1 small size tender raw jackfruit, peeled & cut into small pieces
• 1/2 tsp. turmeric powder
• 1/2 tsp. salt to taste
• 1 tbsp. + 1 tsp. coconut oil
• 1 cup water

To grind  - 

• 1/2 cup fresh grated coconut
• 3 green chilies
• 1 sprig curry leaves
• 4-5 shallots
• 3 dry red chilies
• 1/4 tsp. salt

Tempering - 

• 1 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1 tsp. urad dal
• 1 sprig curry leaves
• 8-10 shallots, chopped
• 1 tbsp. coriander leaves, chopped

          Pressure cook the jackfruit pieces in 1 cup water, 1/2 tsp. salt, 1/2 tsp. turmeric powder and 1 tsp. oil for 3-4 whistles. When cool, drain the water and mash them coarsely. Set aside. 

          In a mixer jar, add the coconut, shallots, curry leaves, green chilies, dry red chilies and 1/4 tsp. salt. Grind into a coarse paste and set aside. 

          Heat 1 tbsp. oil in a pan and sauté the mashed jackfruit for 2-3 minutes. Set aside.

          Heat remaining oil and temper with mustard seeds and dry red chili.  After the seeds crackle, add the urad dal and curry leaves. Sauté for a few seconds.

          Then add the chopped shallots and sauté till light brown. 

          Now add the coarsely ground coconut paste and sauté for 2-3 minutes. 

         Then add the sautéed jackfruit and salt to taste. Mix everything well and continue to stir fry for 4-5 minutes on a low to medium flame.

          When done, garnish with coriander leaves. Serve with steamed rice and sambar or as a side dish with parotta. 

In a mixer jar, add the coconut, shallots, curry leaves, green chilies, dry red chilies and 1/4 tsp. salt. 

                  Grind into a coarse paste and set aside. 

Pressure cook the jackfruit pieces in 1 cup water, 1/2 tsp. salt, 1/2 tsp. turmeric powder & 1 tsp. oil for 3-4 whistles. 

               When cool, drain the water & mash them coarsely. Set aside. 

Heat 1 tbsp. oil in a pan & sauté the mashed jackfruit for 2-3 minutes. Set aside.

Heat remaining oil & temper with mustard seeds and dry red chili. After the seeds crackle, add the urad dal & curry leaves. Sauté for a few seconds.

                   Then add the chopped shallots & sauté till light brown. 

      Now add the coarsely ground coconut paste & sauté for 2-3 minutes. 

Then add the sautéed jackfruit & salt to taste. Mix everything well & continue to stir fry for 4-5 minutes on a low to medium flame.

                        When done, garnish with coriander leaves. 

Serve with steamed rice and sambar or as a side dish with parotta. 

Shorshe Pomfret (Pomfret in Mustard Gravy - Bengali Style)

 

           Shorshe Pomfret is my version of a traditional Bengali style Fish in mustard gravy. I have used pomfret fish in this recipe and made a thin gravy out of it. It is best relished with hot steamed rice. Tomato paste may or may not be added to the gravy. 

          The addition of raw mustard oil to the end product enhances the flavor and gives it an authentic touch to this dish. This is a very easy, simple and a delicious recipe, where Prawns, Hilsa or Rohu fish can also be substituted. So check out the step by step pictorial recipe to prepare this comforting fish curry.

• 1 medium size pomfret fish, cut into 3 pieces
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds (Kalonji)
• 2-3 green chilies, slit
• 1 tbsp. mustard seeds
• 1/2 tsp. turmeric powder
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. raw mustard oil
• 1 tbsp. coriander leaves

          Grind the mustard with one green chili and a pinch of turmeric powder into a smooth paste. Keep aside. 

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.

          Heat oil in a pan and fry the fish pieces till light golden in color. Keep aside. 

         Temper the same oil with kalonji and remaining green chilies. Sauté for a few seconds.

          Add the mustard paste, tomato paste, salt and turmeric powder. Sauté till the oil separates.

          Then add 1 cup water (depending on the consistency desired). Bring it to a boil. 

          Gently drop in the fried fish pieces. Cover and simmer for 4-5 minutes on a medium flame. 

          When done, switch off the flame. Add coriander leaves and raw mustard oil.  Keep it covered for 5 minutes. 

          Serve with hot steamed rice for a comforting lunch.

Marinate the fish pieces with a pinch of salt  turmeric powder for 10 minutes.

Heat oil in a pan & fry the fish pieces till light golden in color. Keep aside. 

Temper the same oil with kalonji & remaining green chilies. Sauté for a few seconds.

 

Add the mustard paste, tomato paste, salt & turmeric powder. Sauté till the oil separates.

Add 1 cup water (depending on the consistency desired). Bring it to a boil. 

Gently drop in the fried fish pieces. Cover & simmer for 4-5 minutes on a medium flame. 

              When done, switch off the flame. Add coriander leaves .....

                   and raw mustard oil.  Keep it covered for 5 minutes. 

             Serve with hot steamed rice for a comforting lunch.