Methi Begun (Fenugreek Leaves with Eggplants - Bong Style)

 

          This is a typical Bengali style preparation of fenugreek leaves stir fried with eggplants. It is cooked dry and is generally relished with hot steamed rice. The tempering is kept simple - just nigella seeds and green chilies. The addition of some bori / vadi / dried lentil dumplings gives a nice crunch to the end product. So check out the step by step pictorial recipe to prepare this delicacy.

• 2-3 bunches methi leaves, washed & chopped
• 3-4 long eggplants, chopped
• 2-3 tbsp. mustard oil
• 1 tsp. nigella seeds
• 2 dry red chilies
• 2-3 green chilies, slit
• 1 tbsp. garlic, chopped
• 12-15 bori (mangodi / vadi)
• salt to taste
• 1/2 tsp. turmeric powder

           Heat oil in a pan and fry the bori till golden brown in colour. When cool, crush them coarsely and keep aside. 

          Temper the same oil with dry red chilies and nigella seeds. Sauté for  a few seconds.

          Then add the chopped garlic and green chilies. Sauté till light brown. Now add the eggplants and turmeric powder. Stir fry till light brown. 

          Add the chopped methi leaves and cook for 2-3 minutes till the leaves are wilted. Then add salt and continue to stir fry till the moisture evaporates. 

          When done, switch off the flame and add the crushed bori. Give it a stir and serve with steamed rice or chapattis.

                                  The chopped greens. 

                  Heat oil and fry the bori till golden brown in colour. When cool, crush them 

                  coarsely and keep aside. 

                                 Temper the same oil with dry red chilies & nigella seeds. 

                            Then add the chopped garlic & green chilies. Sauté till light brown. 

                        Now add the eggplants & turmeric powder. Stir fry till light brown. 

                              Add the greens & cook for 2-3 minutes till the leaves are wilted. 

                             Then add salt & continue to stir fry till the moisture evaporates. 

When done, switch off the flame and add the crushed bori. 

                                  Serve with steamed rice or chapattis.

Masoor Dal (Red Lentils) with South Indian Flavour - Fusion style

 

          This is an absolutely simple homemade and an everyday kind of dal (lentil) preparation. No restaurant style at all. It has some South Indian flavour in the form of tadka (tempering) and is devoid of any onion, ginger or garlic. 

          You can also add some sambar powder to the end product for a more intense flavour. I like to relish it with hot steamed rice, a dash of lime and some roasted papad as accompaniment. So check out the step by step pictorial recipe to prepare this South Indian fusion lentil recipe.

• 1/2 cup masoor dal (red lentils), soaked for 30 minutes
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• pinch of fenugreek seeds
• 1/2 tsp. cumin seeds
• 1 dried red chili, broken
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 2 green chilies, broken
• 1/2 tsp. turmeric powder
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles. Whisk well and Keep aside.

          Heat oil in a pan and temper with red chili, mustard seeds, cumin seeds and fenugreek seeds. Allow it to splutter.

          Add the curry leaves, green chilies, asafoetida and turmeric powder. Sauté for a few seconds. Then add the boiled dal and salt to taste.

          Mix well and simmer on a low flame for 2-3 minutes. When done, add coriander leaves and ghee and give it a stir. Serve hot with either rice or chapattis.

                     Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles. 

                     Whisk well and Keep aside.

                             Heat oil & temper with red chili, mustard seeds, cumin seeds &

                             fenugreek seeds. Allow it to splutter.

                     Add curry leaves, green chilies, asafoetida & turmeric powder. Sauté 

                     for a few seconds. 

                       Add the boiled dal & salt to taste. Mix well & simmer for 2-3 minutes. 

                                  When done, add coriander leaves & ghee.

                                 Serve hot with either rice or chapattis.

Dimer Dalna (Egg Curry - Bengali Style)

 

          Dimer Dalna or in simple terms is Bong style egg curry. It is one of my personal favorite. I can never get tired of having this Bong specialty. Potatoes are an essential ingredient in this version. This is one of the quick fix curry when you run out of any veggies or other non-veg. stuff at home. You can enjoy this yummy curry with hot steamed rice, plain pulao or plain biryani. It can also be had with parathas or chapattis. So check out the step by step pictorial recipe to prepare this recipe. 

• 2-3 eggs, hard boiled & halved
• 1 potato, sliced
• 1 onion
• 1 tbsp. ginger. chopped
• 1 tsp. garlic, chopped
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. sugar
• 2-3 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 green chilies, slit
• 1 tsp. ghee
• coriander leaves to garnish

         Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 2 tbsp. oil and fry the marinated egg slices and the potatoes separately till light brown on both sides. Keep aside. Grind the onion, ginger and garlic to a smooth paste and keep aside.

          Heat the remaining oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Now add the onion paste and sauté till light brown. Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.

          Add 2 cups water, salt and green chilies. Bring it to a boil and drop in the potatoes. 

          Cover and simmer on a medium flame for 5-7 minutes or till the potatoes are cooked and the gravy slightly thickens.

          When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala. Mix well and serve, garnished with coriander leaves.

                        Heat 2 tbsp. oil & fry the marinated egg slices & potatoes separately till 

                        light brown on both sides. Keep aside. 

                      Heat remaining oil & temper with bay leaves, cinnamon, cardamoms, 

                      cloves and cumin seeds. Sauté for a few seconds.

                                 Now add the onion paste and sauté till light brown. 

                       Add tomato puree, tomato paste & all the dry spices (except garam masala 

                       powder and salt). Fry till the moisture evaporates.

                               Add 2 cups water, salt and green chilies. Bring it to a boil.

                     Add the potatoes. Cover & simmer on a medium flame for 5-7 minutes or 

                     till the potatoes are cooked and the gravy slightly thickens.

                       When done, add the boiled eggs & cook, covered for a minute or two. 

                       To finish off, add ghee and garam masala.  

                                  Serve, garnished with coriander leaves.

Bori diye Aloo Potoler Dalna (Parwal/Pointed Gourd cooked with Dried Lentil Dumplings - Bong style)

 

            Parwal or Pointed Gourd cooked with potatoes is a common and a favorite dish among most Bengalis. It is known as Potol in the local lingo. This traditional recipe is purely a vegetarian version, called Niramish, without any use of onion or garlic. Dalna, here refers to a thick gravy. I have only added some vadi (dried lentil dumplings) for a bit of some crunch. You can enjoy with either hot steamed rice, chapatti, paratha or Luchi (poori). This easy and simple recipe can also be cooked with prawns or fish head for a non vegetarian version. 

          

• 8-10 Parwals, chopped into roundels of 1/2" thick
• 8-10 bori / vadi 
• 1 potato, cubed
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 cardamoms
• 4 cloves
• 1" cinnamon stick
• 2 green chilies, slit
• 1 tsp. ginger paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tomato, chopped
• 1 tsp. ghee 
• salt to taste
• coriander leaves to garnish

 

           Heat 2 tbsp. oil in a pan and sauté the bori, potato and the Parwals separately till light brown. Keep aside. 

          Add the remaining oil and temper with bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Allow it to splutter.

          Add the ginger paste, coriander-cumin powder and turmeric powder mixed with some water. Sauté till the oil separates.

          Add the tomatoes and cook till it is well mashed. Now add the fried potatoes, fried parwals, fried bori, green chilies, salt to taste and 1 & 1/2 cups water.

          Cover and cook on a low flame till done. Add ghee and garam masala. Mix well and garnish with coriander leaves. 

          Serve with either hot steamed rice, chapatti, paratha or Luchi (poori).

Butter Garlic Green Peas

 

         If you are looking for a super quick side dish that is very easy to prepare and yummy at the same time, then you need to try out my version of this Butter Garlic Green Peas. This stir fry dish goes very well as a side dish with your dal-chawal, chapatti, paratha or toasted bread. You can adjust the seasonings according to individual preference.

         

           It is a very simple and a quick concoction with minimal ingredients easily available. I bet everyone will fall in love with it, especially the kids. If you want top tweak it a little bit, then this versatile dish can also be a great lunch box meal or a snack where it can be served as a sandwich or a Frankie. Choice is yours. So check out the step by step pictorial recipe to prepare this restaurant style dish.

• 350 gms. frozen green peas, thawed
• 2 tbsp. butter
• 2 tsp. oil
• 2 tbsp. garlic cloves, chopped
• 1 dry red chili, broken
• 2 green chilies, chopped
• pinch of salt
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili flakes
• 2 tbsp. coriander leaves, chopped

          Heat butter and oil in a wok / kadai and sauté the red chili, green chilies and garlic for a minute. 

         Now add the green peas, salt and pepper powder and stir fry for 2 minutes. 

          When done, switch off the flame and sprinkle some chili flakes. 

          Garnish with chopped coriander leaves and serve as a side dish with chapatti, paratha or toasted bread. 

Palak Matar Paneer (Cottage Cheese & Green Peas in Spinach Gravy - Punjabi Cuisine)

 

          Palak Paneer is a very popular dish on a North Indian Platter. This yummy dish has its origins from the state of Punjab. It is a wholesome and a nutritious preparation of cottage cheese and green peas in a spinach based gravy. So it is a very healthy choice with the goodness of iron, calcium and proteins. 

          This is a very common item prepared in every Punjabi household and is a main dish in any Dhabas you visit, where it is usually served with a dollop of cream or butter on the top. 

          You can enjoy Palak Matar Paneer with hot steamed rice, jeera rice or any Indian bread like butter naan or tandoori roti. A very simple and a rustic recipe, it is everyone's favorite recipe. So check out the step by step pictorial recipe to prepare this regional delicacy.

          Greens in general are loaded with iron, fiber, vitamins and calcium. They are healthy and essential for a well balanced diet. 

          Green Peas are a rich source of protein, fiber, vitamins and minerals. They are also low in carbs and calories.

          On the other hand, Paneer also contains few health benefits as it is high in calcium, protein and folate. It also improves digestion and is good for the heart. 

          So this recipe is a combination of three super foods. So go ahead and give it a try and serve them to your family for a well balanced meal. 

• 2-3 bunches of spinach, washed, drained and chopped
• 2 tbsp. mustard oil
• 100 gms. paneer cubes
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 1/2 cup green peas (I used frozen peas)
• 1//4 cup fresh cream
• 1-2 tbsp. butter

          Boil the spinach for 3-4 minutes. Refresh under running water and allow it to drain. Then grind into a smooth paste. Keep aside. 

         Heat 1 tbsp. oil in a non-stick pan and sauté the paneer cubes till light brown. Keep aside.

          Heat the remaining oil and add the onion. Sauté till light brown. 

          Now add the ginger-garlic paste and all the dry spices mixed with some water.
Fry till the oil separates. 

          Add the pureed spinach and green chilies. Simmer on low flame for 2 minutes.

          Add the green peas and give it a mix. Simmer till the gravy slightly thickens.  

           Now add the fried paneer, cream and butter. Give it a stir and switch off the flame. 

          Garnish with fresh cream and serve hot with naan or tandoori roti.

                     Boil the spinach for 3-4 minutes. 

                     Refresh under running water.

          Allow it to drain. Then grind into a smooth paste. Keep aside. 

        Heat 1 tbsp. oil & sauté the paneer cubes till light brown. Keep aside.

                 Heat remaining oil & sauté the onion till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with some water. Fry till the oil separates. 

Add the pureed spinach & green chilies. Simmer on a low flame for 2 minutes.

Add the green peas & give it a mix. Simmer till the gravy slightly thickens.  

Add the fried paneer, cream & butter. Give it a stir & switch off the flame. 

      Garnish with fresh cream & serve hot with naan or tandoori roti.