Mulo Shaak Diye Bhaja Muger Dal (Lentils cooked with Radish Leaves - Bong style)

 

              This is a traditional Bengali lentil curry of roasted Moong Dal (split green gram) which is very commonly prepared in most Bengali household. It is sometimes combined with any veggie for a wholesome and nutritious meal. 

         Here in this recipe I combined it with radish leaves. You can add a few pieces of radish too. I tempered it with bay leaves, cumin seeds, dry red chilies, ginger and finished it off with some ghee. This gives this dal a very good flavor. Adjust the quantity of water accordingly. Sprinkle some roasted cumin powder and enjoy with steamed rice or chapatti.  So check out the step by step pictorial recipe to prepare this Bong style lentil curry.

• 1/3 cup moong dal (split green gram), dry roasted & soaked for 30 minutes
• 2 cups tender radish leaves + stems, chopped finely
• 1-2 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. cumin seeds
• 1 tsp. ginger, grated
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 1 tsp. roasted cumin powder

          Boil the dal and the chopped radish leaves in 1 cup water for 5-6 whistles. Give it a whisk and set aside. 

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

          Add the boiled dal, salt to taste, turmeric powder and slit green chilies. Adjust the consistency and add more water if required.

          Simmer for 2-3 minutes on a low flame. When done, add ghee and mix well. 

          

         Garnish with roasted cumin powder and serve hot with steamed rice or chapattis.

Boil the dal & the chopped radish leaves in 1 cup water for 5-6 whistles. Give it a whisk and set aside. 

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

Add the boiled dal, salt to taste, turmeric powder & slit green chilies. Adjust the consistency & add more water if required. Simmer for 2-3 minutes on a low flame. 

                  When done, add ghee and mix well. 

Garnish with roasted cumin powder  serve hot with steamed rice or chapattis.

Cauliflower Posto

 

           CAULIFLOWER POSTO is a take on the traditional Bengali recipe of Aloo Posto, where cubed potatoes are cooked in a poppy seeds gravy. So I replaced potatoes with cauliflower and followed the same method of cooking. This recipe is purely a vegetarian version with no onion or garlic. I also omitted ginger. However, you may add so if you prefer. 

          Mustard oil is the medium of cooking for an authentic Bong touch and flavor. You can relish it with rice, chapatti, paratha or poori. Adding turmeric powder and coriander leaves are optional. I omitted the former but added the latter as it is my personal favorite. So check out the step by step pictorial recipe to prepare this delectable regional Bong delicacy.

  

• 3 cups cauliflower florets 
• 4 tbsp. mustard oil 
• 1 tsp. nigella seeds
• 2-3 green chilies, chopped
• 1/2 cup sesame seeds / poppy seeds
• 1 tsp. salt or to taste
• 1 tbsp. coriander leaves, chopped

        

          Blend the sesame seeds in a mixer grinder into a paste along with 1/4 cup water or as needed. Keep aside. 

          Heat 2 tbsp. oil in a pan and fry the cauliflower till light brown. Set aside. 

          Add another 1 tbsp. oil and temper with nigella seeds and green chilies. Sauté for a few seconds. 

          Then add the sesame seeds paste and salt to taste. Mix well.

         Add the fried cauliflower and 1/4 cup water. Cover and cook on a low to medium flame till the cauliflower is tender and the gravy turns thick. 

         When done, switch off the flame. Add the chopped coriander leaves and the remaining 1 tbsp. oil. Keep it covered for 2-3 minutes.

         Serve hot with steamed rice or chapattis.

Note - 

1.  I have used sesame seeds in place of poppy seeds as the latter is not available at my place of residence. But there was no change in the flavor. It turned absolutely yummy.

Heat 2 tbsp. oil in a pan & fry the cauliflower till light brown. Set aside. 

Add another 1 tbsp. oil & temper with nigella seeds & green chilies. Sauté for a few seconds. 

     Then add the sesame seeds paste & salt to taste. Mix well. 

Add the fried cauliflower & 1/4 cup water. Cover & cook on a low to medium flame till the cauliflower is tender & the gravy turns thick. 

When done, switch off the flame. Add the chopped coriander leaves & the remaining 1 tbsp. oil. Keep it covered for 2-3 minutes.

                    Serve hot with steamed rice or chapattis.

Lemony Cucumber Tofu Soup

 

            Lemony Cucumber Tofu Soup is a simple and a healthy clear soup. It is a soul satisfying soup with some coriander leaves and lemongrass. For more lingering aroma, you can throw in a few kaffir lime leaves into the soup. Simple and easy to dish out this amazing soup, it is light on the tummy. Add some lime juice while serving if you wish for some tang. You can relish anytime of the day or when you have hunger pangs. 

          

          I prepared a basic cucumber Tofu soup. So a protein rich soup at your disposal. You may add few fresh paneer cubes if Tofu is unavailable. So it is a complete and a wholesome light meal in itself. 

          Garnish with coriander leaves and have at room temperature. Do check for a quick step by step pictorial recipe to prepare this comforting soup.

• 1 cucumber, diced
• 1/2 cup tofu, diced
• 1 tsp. oil
• 1 onion, finely chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 1-2 green chilies. finely chopped
• salt to taste
• 1/4 tsp. pepper powder
• 2 cups water / stock
• 2 lemongrass stalks (white portion), slightly bruised
• 1 tbsp. corn flour mixed with 1/4 cup water
• 1 tsp. coriander leaves, chopped

          Heat oil in a pan and sauté the onion, ginger, garlic and green chilies till they turn light brown. 

         Now add the diced cucumber, salt and pepper powder. Give it a mix and sauté for 1-2 minutes. 

         Add 2 cups water / stock and the bruised lemongrass. Bring it to a boil and simmer, covered for 4-5 minutes on a low flame or till the cucumber turns tender. Then discard the lemongrass.

         Now gently pour in the corn flour slurry and the tofu. Give it a mix and continue to simmer further for 1-2 minutes or till the soup turns slightly thick in consistency.

         When done, switch off the flame and garnish with chopped coriander leaves. Enjoy as it is or with any grilled veggies, meat or fish. 

Heat oil in a pan & sauté the onion, ginger, garlic & green chilies till they turn light brown. 

Now add the diced cucumber, salt & pepper powder. Give it a mix & sauté for 1-2 minutes. 

Add 2 cups water / stock and the bruised lemongrass. Bring it to a boil and simmer, covered for 4-5 minutes on a low flame or till the cucumber turns tender. 

                    Then discard the lemongrass.

                  Now gently pour in the corn flour slurry....

and the tofu. Continue to simmer further for 1-2 minutes or till the soup turns slightly thick in consistency.

When done, switch off the flame & garnish with chopped coriander leaves. 

                Enjoy as it is or with any grilled veggies, meat or fish. 

Green Mutton Keema (Hara Masala Mutton Keema)

 

                    Turn your usual Mutton Keema curry into an amazing dish by adding a paste of coriander-mint leaves. It will immediately take the dish into a next level with a green tinge. It turns out real yummy, with full of flavors and a blend of various spices. I also added some green peas. You may skip if you want.

                 In this recipe, I have used mutton keema. However, you can also go in for chicken keema as per your preference. This is a great party recipe and just perfect for a weekend lunch menu. So do give it a try by checking out the step by step pictorial recipe to prepare this great comfort food. 

          This recipe is almost similar to the very popular Mumbai style Irani Keema Curry minus the dill leaves, which is mandatory in this dish. The original recipe, bought to India by the Persians, is served for breakfast with buttered pav in all Irani restaurants across the city. 

          The dill leaves along with coriander and mint imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with steamed rice, jeera rice, tandoori roti, naan, chapatti or any variety of Indian bread. 

• 150-200 gms. mutton keema / mince, washed well and drained
• 1/3 cup frozen green peas
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• pinch of turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• salt to taste
• 1 cup coriander leaves, roughly chopped
• 1/4 cup mint leaves
• 1 tbsp. chopped coriander leaves to garnish

          Make a paste of the coriander leaves and mint leaves along with 1/4 cup water. Keep aside. 

          Heat oil in a pan and sauté the onion till they turn translucent. 

          Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder. Mix well and sauté for 2 minutes. 

          Then add the mutton keema and salt to taste. Cook on a low flame till the moisture has almost been absorbed.

          Add the peas and 1/2 cup water. Cover and simmer till the gravy turns thick. 

          Now time to add the coriander-mint paste. Mix well and continue to sauté on a medium to high flame till the oil separates.

          Garnish with chopped coriander leaves and enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

                Heat oil in a pan & sauté the onion till they turn translucent. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder. Mix well & sauté for 2 minutes. 

Then add the mutton keema & salt to taste. Cook on a low flame till all the moisture has almost been absorbed.

                     Add the peas 

                 and 1/2 cup water. Cover & simmer till the gravy turns thick. 

                 Now time to add the coriander-mint paste. 

Mix well & continue to sauté on a medium to high flame till the oil separates.

                   Garnish with chopped coriander leaves.

             Enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

Lemon Coriander Soup

 

          Lemon Coriander Soup is a simple and a healthy clear soup. It is a soul satisfying tangy soup with some coriander leaves and lime juice. For some lingering aroma, you can throw in few kaffir lime leaves or lemon grass into the soup. I prepared a basic lemon coriander soup. However, you can add many more veggies of your choice to give it a healthy touch. So it is a complete and a wholesome light meal in itself. Do check for a quick step by step pictorial recipe to prepare this comforting soup.

• 1 tbsp. ginger, finely chopped
• 1 tbsp. garlic, finely chopped
• 2 green chilies, finely chopped
• 1 tbsp. coriander roots, finely chopped
• 1 tbsp. oil
• 2 cups water
• salt to taste
• 14 tsp. pepper powder
• 1 tbsp. corn flour 
• handful of coriander leaves, chopped
• juice of 1/2 lime

          Make a slurry of the corn flour and 1/3 cup water. Keep aside.

         Heat oil in a pan. Add the ginger, garlic, green chilies and coriander roots. Sauté till they turn slightly brown in color. 

         Now add the water, salt and pepper powder. Simmer on a low flame for 4-5 minutes. 

          Add the slurry and keep stirring till the soup turns slightly thick. 

         Switch off the flame. Add the chopped coriander and lime juice. Give it a stir.

         Serve in individual bowls for a comforting and a satisfying meal experience. 

Heat oil in a pan. Add the ginger, garlic, green chilies & coriander roots. Sauté till they turn slightly brown in color. 

Now add the water, salt & pepper powder. Simmer on a low flame for 4-5 minutes. 

                      Add the slurry.

                      Keep stirring till the soup turns slightly thick. 

Switch off the flame. Add the chopped coriander & lime juice. Give it a stir.

     Serve in individual bowls for a comforting & a satisfying meal experience.