Bhaja Muger Dal diye Jhinge Torkari (Turai / Ridge Gourd - Moong Dal Curry - Bengali Style)

 

          Check out my version of a simple homemade style recipe of Turai / Ridge gourd cooked with dry roasted moong dal and some dried lentil dumplings. So it is has the crunch of the coarsely ground vadi along with the flavors of coriander leaves and ghee. 

          This is a 'no onion-no garlic' recipe, where I just gave a tempering of panch phoron, bay leaves, grated ginger and slit green chilies. You can enjoy with steamed rice or with chapatti / paratha. So check out the step by step pictorial recipe to prepare it.

• 2-3 Jhinge / Turai / Ridge gourd, chopped
• 1/4 cup moong dal (split green gram), dry roasted & soaked in water for 15-20 minutes
• 2-3 tbsp. mustard oil
• 10-12 vadi / dried lentil dumplings
• 2 bay leaves
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 2 green chilies, slit
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. ghee

         

          Heat oil in a pan and fry the vadi till golden in colour. Drain and let it cool down. Grind to a coarse powder and keep aside. 

          Temper the same oil with bay leaves and panch phoron. After it splutters, add in the ginger and green chilies. Sauté till it turns light brown. 

          Then add the chopped turai, soaked dal, salt, turmeric powder, cumin powder and 1/2 cup water. 

          Mix everything well and cook, covered on a medium flame till the veggies and the lentils turns soft.

          When done, add the coriander leaves, ground vadi and ghee. Mix well and serve as a side dish with either rice or chapattis.

                        Heat oil & fry the vadi till golden in colour. Drain & let it cool down. 

                        Grind to a coarse powder and keep aside. 

                                 Temper the same oil with bay leaves & panch phoron. 

                        Then add in the ginger & green chilies. Sauté till it turns light brown. 

                   Add chopped turai, soaked dal, salt, turmeric powder, cumin powder & 

                   1/2 cup water.

                                 Mix well & cook, covered till the veggies & lentils are soft.

                                 When done, add the coriander leaves, ground vadi & ghee. 

                                  Serve as a side dish with either rice or chapattis.

Paneer Afghani

          Paneer Afghani is a rich and creamy Paneer curry that is simply out of this world. This restaurant style recipe is cooked, using two types of marination that gives the gravy a nice aromatic flavor. 

          This mildly spiced dish is very easy and quick to make. You can enjoy this yummy paneer curry with naan, tandoori roti, roomali roti, lachcha paratha, steamed rice or jeera rice. So check out a step by step pictorial recipe to prepare this great party recipe.

• 200 gms. paneer cubes 
• 2 tbsp. oil

1st marination - 

• salt to taste
• 1 tsp. lime juice
• pinch of pepper powder
• 1 tsp. ginger-garlic paste

2nd marination - 

• 8-10 cashew nuts
• handful of coriander leaves, roughly chopped
• 1 onion, roughly chopped
• 1 tsp. ginger-garlic paste
• 2 green chilies
• 2 tbsp. cream cheese
• salt to taste
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 cup yoghurt
• 1/3 cup cream

Gravy - 

• 1 tbsp. oil
• 1 tbsp. butter
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 2 green chilies, slit
• 1 tsp. ginger, grated
• 1 tsp. kasuri methi, crushed
• 1-2 tbsp. coriander leaves

          Marinate the paneer with the first marination for 15-20 minutes. 

          For the second marination, blend all the mentioned ingredients (except yoghurt and cream) into a smooth paste. Now add the yoghurt and cream and give it a mix. 

          Transfer the marinated paneer and combine everything well. Set aside for 15-20 minutes. 

          Heat 2 tbsp. oil in a pan and fry the marinated paneer on both sides till light golden in colour. Keep aside.

          For the gravy, heat butter and oil and temper with bay leaves, cinnamon, cardamom, cloves, green chilies and ginger. Stir fry for a few seconds.

          Now add the leftover marinade and some water. Simmer for 8-10 minutes on a low flame or till you get the desired consistency. 

          Add the fried paneer and kasuri methi. Give it a quick stir and switch off the flame. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao or any Indian flat bread. 

                             Marinate the paneer with the first marination for 15-20 minutes. 

                      For the second marination, blend all the ingredients (except yoghurt

                      and cream) into a smooth paste. 

                                  Now add the yoghurt and cream and give it a mix.

                     Transfer the marinated paneer & mix well. Set aside for 15-20 minutes. 

                           Heat 2 tbsp. oil & fry the marinated paneer on both sides till light 

                           golden in colour. Keep aside.

                      For the gravy, heat butter & oil. Temper with bay leaves, cinnamon,

                      cardamom, cloves, green chilies & ginger. Stir fry for a few seconds.

                     Add the leftover marinade & some water. Simmer for 8-10 minutes on

                     a low flame or till you get the desired consistency. 

                                 Add the fried paneer & kasuri methi. Give it a quick stir.

                                 Garnish with coriander leaves.

                          Serve with steamed rice, jeera rice, pulao or any Indian flat bread. 

Aloo Makha / Aloo Bharta (Mashed Potatoes - Bengali Style)

 

          This is a yummy mashed potato curry which Bengalis usually have with hot steamed rice or as a side dish with rice-dal combination. You can also have it with parathas. 

          So here is my version of this simple and easy to prepare dish. When time is a restraint, this is the best and the easiest comfort food one can have. 

          You may drizzle some raw mustard oil or kasundi to the end product for added flavor. It can also be served as a spread on chapattis or rolled like a Frankie for a snack on the go. So check out an easy step by step pictorial recipe to prepare it. 

• 2 potatoes, boiled & mashed
• 1 onion, chopped
• 1 tsp. nigella seeds (kalonji)
• 2 tbsp. mustard oil
• 1-2 dry red chilies
• 1/4 tsp. turmeric powder
• salt to taste
• chopped coriander leaves, fresh chopped chilies to garnish (opt)

          Heat oil in a pan and temper with the red chilies and nigella seeds. After it stops sizzling, add the onion, salt and turmeric powder and sauté till light golden in colour.

          Switch of the flame. Add the mashed potato and coriander leaves. Mix everything well and serve with hot steamed rice or as a side dish with dal-chawal (rice & lentil curry).

                           Heat oil in a pan and temper with the red chilies and nigella seeds. 

                       Add onion, salt & turmeric powder & sauté till light golden in colour.

                                  Switch of the flame. Add the mashed potato 

                                  and coriander leaves. Mix everything well.

                                Serve with hot steamed rice or as a side dish with dal-chawal.

Sooji Ki Kheer / Semolina Pudding / Rava Payasam

 

          Kheer or Pudding is a popular milk based Indian dessert. It is generally prepared during auspicious occasions or festivals. However, it can be relished as an after meal dessert or with pooris / parathas for a nice comfort meal. In fact it can be had anytime of the day. 

           So let me share this easy and simple to prepare semolina kheer, my all time favorite dessert. In this version, the quantity of milk is more as I cooked the semolina in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. To make it more healthy, you can substitute regular sugar with brown sugar. 

        

• 1/4 cup semolina (sooji)
• 500 ml. milk
• 1 tbsp. ghee
• pinch of salt
• sugar to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few drops of kewra essence
• 2-3 tbsp. chopped mixed dry fruits (save some to garnish)
• pinch of saffron strands  
• pinch of dry rose petals 

          Heat ghee in a pan and roast the semolina for 2 minutes. Keep aside. 

          Bring the milk to a boil. Add the roasted semolina, pinch of salt and the chopped dry fruits. Simmer for 4-5 minutes or till it slightly thickens. 

          Now add the sugar and the cardamom powder. Simmer till the sugar dissolves. Switch off the flame and add the rose water and kewra essence.

          Set aside to cool down. Then refrigerate till serving time. Garnish with the remaining nuts, saffron and dry rose petals. Enjoy as an after meal dessert or with pooris / parathas.

Panta Bhat / Bhaat (Fermented Rice - Bengali & Bangladeshi Style)

 

          Panta Bhat is a centuries old fermented rice recipe, that is very popular in the North Eastern part of India, especially, West Bengal, Assam and Odisha and also in Bangladesh. It is basically leftover cooked rice soaked in water and left overnight to ferment. 

          This is then relished next morning as breakfast along with various side dishes like potato fry or any other curry, mashed potato, green chilies, onion, roasted red chilies, lime, fish fry, papad or pickle. And not to forget a drizzle of some raw mustard oil. This dish is rich in micro-nutrients and is a soulful food during hot summer days. It is considered a staple breakfast diet in the rural areas and is also very popular during Bengali New Year.

          I have a very vague memory of having this simple dish during my childhood. It is a very comforting food that is just divine. I like to have Panta Bhat with just a dash of lime, burnt chilies and potato fry. 

          Sometimes I relish it with pickle and papad. The water in which the rice is soaked also tastes just heavenly. It is very sad to know that the present generation is not much aware of this very traditional and healthy breakfast. 

• 1 cup leftover cooked rice
• salt to taste
• 1-2 green chilies
• 1-2 roasted / burnt red chilies
• coriander leaves to garnish
• sliced onion
• lime wedges
• 1 tsp. mustard oil
• potato fry / potato bharta (mashed potato), fish fry, etc. to serve

          In a bowl, take the leftover cooked rice, salt to taste and some water, that should cover the rice. Set aside overnight to ferment.

          Next day serve along with green chilies, burnt red chilies, potato bharta, lime wedges, sliced onion, coriander leaves and a drizzle of some raw mustard oil. 

          You can also relish it with pickles, fish fry, papad or any other side dish.

Carrot Rice Kheer / Payasam / Pudding

 

          This is a nice twist to the original North Indian special Gajar ka halwa (carrot pudding) where I added some rice along with grated carrots to come up with this yummy kheer or payasam. 

          In this version, the quantity of milk is more as I cooked the carrots and rice in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. 

          To make it more healthy, you can substitute regular sugar with brown sugar. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 1 med. size carrot, grated
• 1/4 cup Basmati rice, soaked
• 1/2 litre milk
• pinch of salt
• 1 tsp. ghee 
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• 1 tsp. rose water
• 2 drops of kewra essence

          Bring the milk to a boil. Add the grated carrot, soaked rice, pinch of salt and ghee. Cook on a low flame till it turns soft. 

          Now add sugar, cardamom powder and chopped pistachios. Continue to simmer till it turns slightly thick and you get the right consistency. 

          When done, switch off the flame. Add the saffron, rose water and kewra essence. Give it a stir and keep aside to cool down. Serve chilled. 

Healthy Pongal (Porridge) with Mixed Lentils, Oats & Foxtail Millet

 

          Looking for a quick meal that is both healthy and nutritious, then pongal made of mixed lentils, oats and foxtail millet is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with pickles, coconut chutney, papad, chips, idli podi or fryums. You can also serve it as an evening snack or after school snack. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe. 

          

• 1/2 cup mixed lentils, soaked overnight
• 2 tbsp. oats, dry roasted
• 2 tbsp. foxtail millet, soaked for 15 minutes
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafetida
• 1 tsp. urad dal (split black gram lentil)
• 1/2 tsp. whole peppercorns, crushed
• 1 tsp. ginger, grated
• 1-2 sprig curry leaves
• handful of cashew nuts
• 2 tbsp. ghee
• coriander leaves to garnish

          Pressure cook the soaked lentils, millet and oats in 2 cups water with salt to taste for 5-6 whistles. Adjust the consistency by adding more water later, if required.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, urad dal, ginger and cashew nuts. Sauté for a minute.

          Switch off the flame and pour this tempering over the boiled dal mix. Drizzle ghee over it and garnish with coriander leaves. 

   

          Serve hot for breakfast / brunch / tiffin as it is or with coconut chutney, pickle / idli podi.