Amloki Dal (Amla / Gooseberry Lentil Curry - Bong style)

 

           Here is a simple no-frills dal cooked in a Bengali style. It has a tempering of just some mustard seeds and dry red chilies for a smoky flavor. Add a tsp. of ghee to the end product to enhance the taste. It is a great comfort food and tastes absolutely great with hot steamed rice, papad or some aloo bhaja (fried potatoes) as an accompaniment. So check out the step by step pictorial recipe to prepare this amazing regional recipe.

           

          It is no secret that Amloki (Gooseberries / Amla) has a very wide range of benefits. To name a few, they are a very rich source of vitamin C, fibre, iron and zinc. They are equally good for our hair / scalp, heart, controls blood sugar and is also good for our stomach. 

• 1/3 cup masoor dal (red lentil), soaked for 30 minutes
• 3-4 amlas (gooseberries), chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies, broken
• salt to taste
• 1 tsp. ghee

          

           Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk.

           Add turmeric powder and the chopped amlas and again pressure cook for a further 2 whistles. Mix everything well.

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

          Now add the boiled dal, 1/2 cup water and salt. Simmer for 3-4 minutes on a low to medium flame. 

          When done, add the ghee and serve with hot steamed rice and some papad / fried potatoes for a great comfort meal. 

Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk.

Add turmeric powder and the chopped amlas and again pressure cook for a further 2 whistles. 

                   Mix everything well.

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

Add the boiled dal, 1/2 cup & salt. Simmer for 3-4 minutes on a low to medium flame. 

                   When done, add the ghee and give it a stir. 

Serve with hot steamed rice & some papad / fried potatoes for a great comfort meal. 

Cauliflower Ulli Karam

 

            Cauliflower Ulli Karam  is a hot and spicy Andhra style Cauliflower curry. Those who are not a fan of this humble veggie, will definitely fall for this yummy dish. This is a very easy and a quick recipe with appetizing flavors. It goes extremely well with hot steamed rice or chapati. So do give it a try by following the step by step pictorial recipe to prepare this yummy flavorful dish. 

           

• 400 gms. cauliflower florets 
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds 
• 1 onion, sliced
• 6-7 garlic cloves
• 7-8 red chilies
• 1 tomato, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 3 tbsp. oil
• pinch of asafoetida
• 1 tsp. mustard seeds 
• 1 sprig curry leaves  
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the cauliflower florets along with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Heat 1 tbsp. oil and sauté the onion, red chilies, garlic, coriander seeds, cumin seeds, turmeric powder and a pinch of salt till they turn slightly brown. 

          Add the tomato and continue to sauté till it is cooked. Keep aside to cool and then grind into a paste. 

          Heat remaining oil and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. 

          Add the ground paste. Mix well and sauté for a minute. Then add the fried cauliflower. Add salt to taste and combine everything well. Stir fry for 2 minutes.

          When done, switch off the flame and add lime juice and coriander leaves. Serve as a side dish with hot steamed rice or chapatis. 

Heat 1 tbsp. oil & sauté the cauliflower florets along with a pinch of salt & turmeric powder till light brown. Keep aside. 

 Heat 1 tbsp. oil & sauté the onion, red chilies, garlic, coriander seeds, cumin seeds, turmeric powder & a pinch of salt till they turn slightly brown. Add the tomato & sauté till it is cooked. 

            Keep aside to cool & then grind into a paste. 

 Heat remaining oil & temper with mustard seeds, curry leaves & asafoetida. Sauté for a few seconds. 

             Add the ground paste. Mix well & sauté for a minute.

Add the fried cauliflower. Add salt to taste & combine everything well. Stir fry for 2 minutes.

      When done, switch off the flame & add lime juice & coriander leaves. 

          Serve as a side dish with hot steamed rice or chapatis. 

Nobanno (Rice based Festive Dessert - Bong style)

 

          Nobanno Utsav or the Harvest Festival is a time to rejoice in West Bengal. Nobanno in Bengali literally translates to new rice. This traditional rice based dessert is prepared during late autumn and is especially very popular in rural Bengal. 

          The recipe calls for soaked rice that is ground along with fresh coconut and a small piece of ginger. It is then mixed with some milk / water and date palm jaggery syrup to make a batter of poring consistency. However, it can be substituted with sugar, plain jaggery syrup or date syrup to taste. Alternatively, rice flour can be used instead of soaked rice. Garnish with raisins, dates, dry fruits & orange segments and enjoy this simple regional delicacy. At times, it is also served with puffed rice.

• 1/2 cup rice, soaked overnight
• 1/2 cup fresh grated coconut
• 1/2" ginger
• milk / water as required
• sugar to taste / jaggery syrup / date syrup
• raisins, dates, dry fruits & orange segments to garnish

          Blend the soaked rice along with fresh coconut, ginger and any sweetener with required quantity of milk into a smooth paste. 

          Transfer to a mixing bowl and adjust the consistency by adding more milk if needed. It should not be too thick or too runny. 

          Garnish with dates, raisins, orange and dry fruits and enjoy a bowlful of this sheer joy. 

Shahi Mutton Kasuri (Mutton cooked with Dry Fenugreek Leaves)

 

            Check out this delicious Shahi Mutton Curry made with some crushed kasuri methi (dry fenugreek leaves), yoghurt and almond paste for a rich & creamy gravy. It is a good option when fresh methi leaves are unavailable. This dish is a perfect party recipe and apt for special occasions.

           I preferred mustard oil for cooking, but you may use any other oil you wish. Enjoy it with either steamed rice, plain biryani, jeera rice, tandoori roti, naan or chapatti. So check out the step by step pictorial recipe to prepare this delicacy. 

Marination - 

• 500 gms. Mutton with bones, curry cut 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1/2 cup yoghurt, well beaten 
• 1 tbsp. ginger-garlic paste
• 2 tbsp. kasuri methi, crushed
• 1 tbsp. mustard oil

Other Ingredients - 

• 3-4 tbsp. oil
• 1 tbsp. ghee
• 2 dry red chilies
• 3 green cardamoms
• 2 black cardamoms
• 6 cloves
• 1" cinnamon stick
• 2 bay leaves
• 2 onion, chopped
• 1/4 cup tomato puree
• 1 cup water
• 2 tbsp. almond paste 
• 1 tsp. dry roasted kasuri methi 
• coriander leaves, a pinch of dry roasted kasuri methi, onion rings & a drizzle of cream 

          Marinate mutton with all the mentioned ingredients overnight or for a minimum of 3 hours.

          Heat oil and ghee in a pan and temper with dry red chilies, cardamoms, cloves, cinnamon and bay leaves.

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

          Then add the marinated mutton and cook, covered, on a medium flame till the oil separates.

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

         Transfer the contents to the pan. Add the almond paste and kasuri methi. Simmer for 1-2 minutes and then add coriander leaves. Give it a stir and then transfer to a serving dish. 

          Garnish with a pinch of dry roasted kasuri methi, coriander leaves, onion rings and a drizzle of some cream. 

          Enjoy with steamed rice, jeera rice, plain biryani or any flat Indian bread like naan, tandoori roti or roomali roti

                                Marinate mutton with the mentioned ingredients overnight.

                         Heat oil + ghee & temper with dry red chilies, cardamoms, cloves, 

                         cinnamon & bay leaves.

                                   Add the onion and stir fry till light brown.

                                 Now add the tomato puree and sauté for a minute. 

                           Add the marinated mutton & cook, covered, on a medium flame.....

                                  ...... till the oil separates.

                                  Add 1 cup water.

                         Pressure cook for 15-20 minutes on a low flame after the first whistle.
        

                      Transfer the contents back to the pan. Add the almond paste & kasuri 

                      methi. 

                                 Simmer for 1-2 minutes and then add coriander leaves. 

                       Garnish with a pinch of dry roasted kasuri methi, coriander leaves, onion 

                       rings and a drizzle of some cream. 

        

                    Enjoy with steamed rice, jeera rice, plain biryani or any flat Indian bread 

                    like naan, tandoori roti or roomali roti

Mulo Diye Muger Dal (Moong Dal / Split Green Gram With Radish - Bengali Style)

 

          This is a great comfort food and a simple everyday dal (lentil curry) prepared in a Bengali home. It is basically moong dal (split green gram) cooked along with radish. Lauki / bottle gourd can also be substituted. 

          Dry roasting the moong dal prior to cooking brings out the true flavour and taste. It is traditionally relished with hot steamed rice and a dash of lime. Not to forget some aloo bhaja (potato fry) or papad to go with it. 

• 1/2 cup moong dal (split Green Gram), dry roasted
• 1 cup radish, cubed
• 1 tbsp. mustard oil to temper
• 1 tsp. panch phoron (equal quantities of mustard, fennel, fenugreek, cumin & nigella seeds
• 1-2 bay leaves
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. raw mustard oil / ghee 
• 1 tbsp. coriander leaves 

          Boil the dal and the radish in 1 & 1/2 cups water for 3 whistles. Heat 1 tbsp. oil in a pan and temper with bay leaves, panch phoron and green chilies.

          After it stops spluttering, add the boiled dal, turmeric powder and salt and simmer on a low flame for 2-3 minutes.

          When done, add 1 tsp. raw mustard oil / ghee. Bring it to a boil and serve, garnished with coriander leaves.

Coconut & Raw Mango Chutney

 

          Chutneys are an integral part of a South Indian breakfast meal. As mango is in season, I added few mango pieces to the coconut chutney for a bit of a tang. You can also make it spicy accordingly. The tempering to the end product gives a nice flavour and aroma to the chutney. This refreshing and yummy chutney can be enjoyed with idli, dosa, uttapam, vada or upma. 

          This chutney also goes by the name of Kobbari Mamidikaya Pachadi in Andhra. However, red chilies are generally used in it to give a rich red colour to the chutney. 

          It is very commonly made in all Andhra homes and is sometimes had with steamed rice with a dollop of ghee and papad. It tastes simply divine and so satisfying.

          Actually Chutneys are very versatile. You can have it as a spread on sandwiches or parathas for a quick meal on the go. 

          So go ahead make a bowlful of this delectable spicy and tangy chutney and store in an air tight container in the refrigerator for 3-4 days. It is quite handy at times. 

 

• 1 cup fresh grated coconut
• 1/4 cup raw mango, chopped
• 1-2 green chilies
• 1-2 garlic cloves
• 1/3 cup roasted chana dal
• salt to taste 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves 
• 1 tsp. urad dal

          Grind the coconut with rest of the ingredients into a smooth paste by adding required quantity of water. Transfer to a serving bowl.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal and curry leaves. 

          Sauté for a few seconds till the dal changes color. Switch off the flame and pour this tempering on the ground chutney. Mix it well and enjoy as a side dish with dosa, idli, uttapam or upma.