Lau Shak Chorchori

 

          This is a traditional Bengali style curry made with tender Bottle Gourd leaves and few tender twigs. A whole lot of mixed veggies and some fried bori (dried lentil dumplings) are added to make this simple and healthy recipe. It is cooked in mustard oil for an authentic touch.

          I added some ghee and roasted cumin powder to the end product to enhance the flavor. This yummy classic dish is best enjoyed with hot steamed rice. However, one may also have it with chapatti. So check out the step by step pictorial recipe to prepare my version of this Bong delicacy.

• 3 cups Bottle gourd leaves & tender twigs, washed, drained and chopped
• 2-3 tbsp. mustard oil
• 1 tsp. panch phoron 
• 2 bay leaves
• 1 dry red chili, broken
• 2 green chilies
• 8-10 bori / vadi / mangodi (sun dried lentil dumplings)
• 1 tsp. ginger, grated
• A cup each of veggies (pumpkin, radish, eggplant, carrot, Pointed gourd, long beans, raw papaya), chopped 
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. ghee

          Heat oil in a pan and fry the bori / vadi till golden color. Keep aside. 

         Temper the same oil with bay leaves, dry red chili and panch phoron. Sauté till it stops spluttering.

          Add the chopped radish, long beans, raw papaya, carrot and pointed gourd. Stir fry on a low to medium flame for 2-3 minutes

          Then add the twigs, chopped pumpkin and eggplants. Sauté for 2-3 minutes.

          Now add the chopped greens, turmeric powder, salt to taste, fried bori / vadi, green chilies and ginger.  Cover and cook by stirring at intervals.  

          Sprinkle some water if necessary and cook till the veggies turns soft. When done, add the roasted cumin powder and ghee. Give it a stir and switch off the flame.

          Serve with hot steamed rice. It can also be had with chapattis. 








Note--

1.  Instead of ghee, you can also add mustard paste or kasundi to the end product. 

2.  Bori (dried lentil dumplings) can be substituted for fried prawns in the non-veg. version.

3.  Apart from the veggies I have used, you can also add potato, drumstick, French beans, taro root, bottle gourd, etc. 

               Heat oil in a pan & fry the bori / vadi till golden color. Keep aside. 

Temper the same oil with bay leaves, dry red chili & panch phoron. Sauté till it stops spluttering.

Add the chopped radish, long beans, raw papaya, carrot & pointed gourd. Stir fry on a low to medium flame for 2-3 minutes.

  Then add the twigs, chopped pumpkin & eggplants. Sauté for 2-3 minutes.

Now add the chopped greens, turmeric powder, salt to taste, fried bori / vadi, green chilies & ginger.  Cover & cook by stirring at intervals. Sprinkle some water if necessary & cook till the veggies turns soft. 

When done, add the roasted cumin powder & ghee. Give it a stir & switch off the flame.

           Serve with hot steamed rice. It can also be had with chapattis. 

Garlic Kheer / Benami Kheer / Lehsun Ki Kheer / Pudding / Payasam

 

          Ever heard of a dessert prepared with garlic? It is almost a lost recipe now. Sounds unique but actually it turns out very delicious. Garlic kheer has its origin from the Royal kitchens of Awadh. It is also known as Benami Kheer as the core ingredient was a secret kept by the Khansamas (chefs).

          The end product is like any other kheer / pudding that is generally made, but far more yummier. I bet no one will be able to guess the core ingredient. It is flavored with cardamom powder and saffron. So go ahead and give this exotic dessert a try by checking out the step by step pictorial recipe to prepare this rich, creamy and delectable dessert. 

• 12-15 garlic cloves, sliced
• juice of 1 lime
• 500 ml. full cream milk
• few cardamom pods
• 1/3 cup milk powder
• 1/3 cup jaggery powder
• 1 tbsp. slivered almonds
• 1 tbsp. slivered pistachios
• 1 tbsp. raisins
• 1/2 tsp. cardamom powder
• pinch of saffron 
• 1 tbsp. ghee
• 1 tsp. rose water 
• fried garlic slices, few saffron strands, chopped almonds & pistachios to garnish (opt)

            Soak the sliced garlic in the lime juice overnight. Rinse well under running water. 

            Boil 5-6 times in enough fresh water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency. 

            Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside. 

            Bring the milk to a boil and simmer on a low flame for 4-5 minutes by stirring continuously.

            Now add the boiled garlic, followed by milk powder, jaggery powder, slivered almonds, pistachios, raisins, saffron and cardamom powder. 

            Give it a mix and continue to simmer, by stirring at intervals. When it starts to thicken to a desired consistency, add the ghee and simmer for 2-3 minutes more. 

            When done, switch of the flame and add the rose water. Keep aside and bring it to room temperature. 

            Then refrigerate for 1-2 hours. Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert. 

                  Soak the sliced garlic in the lime juice overnight. 

                     Rinse well under running water. 

Boil 5-6 times in enough water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency.

Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside. 

Bring the milk to a boil & simmer on a low flame for 4-5 minutes by stirring continuously. Now add the boiled garlic, followed by.....

                        milk powder,

                        jaggery powder, 

                        slivered almonds, 

                       slivered pistachios, 

                     raisins, 

saffron and cardamom powder. Give it a mix & simmer, by stirring at intervals. 

When it starts to thicken to a desired consistency, add the ghee & simmer for 2-3 minutes more. 

When done, switch of the flame & add the rose water. Keep aside & bring it to room temperature. Then refrigerate for 1-2 hours. 

Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert. 

Horse Gram Sambar

 

           Horse Gram Sambar (Kulthi / Kollu / Ulavalu) is a yummy South Indian dal that contains an amazing number of nutritional benefits. It is a very common dish prepared in the South Indian states of Telangana, Andhra, Karnataka and Tamil Nadu. This lentil is a very rich source of protein, calcium, iron and is low in fat and diabetic friendly too.

          So here is an amazing and a healthy sambar / Dal recipe, prepared from boiled and blended Horse Gram lentil. It is light on the stomach and is best enjoyed with hot steamed rice. So check out the step by step pictorial recipe to prepare this spicy and tangy delicacy.

          Traditionally, sambar is prepared with tuvar dal (Pigeon pea lentil). However, in this recipe it is replaced with Horse Gram. I have followed a very easy method of making this sambar which takes very little time to dish out. You can adjust the consistency according to your taste.

           I have just added tomato to this sambar recipe. But to make it extra nutritious, you can always add in few veggies of your choice. Horse Gram can also be sprouted and made into salads, pulao, cutlets with the boiled and mashed dal or into delicious soups. 

Ingredients - 

• 1 cup Horse Gram lentil, soaked overnight
• 1 tomato, sliced
• 2-3 tbsp. sambar powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 sprig curry leaves
• 1-2 tsp. tamarind paste mixed with 1/2 cup water
• 2 cups water or as required

Tempering - 

• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1/2 tsp. asafoetida
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked horse gram in 2 cups water for 10-12 minutes on a low flame after the first whistle. Set aside to cool. 

          Blend the boiled Horse gram lentils into a smooth paste. Keep aside.
       
          Transfer it to a pan along with sambar powder, red chili powder, salt to taste, turmeric powder, curry leaves, sliced tomato, tamarind water and 2 cups water. 

          Bring it to a boil and simmer on a low flame for 10-15 minutes or till you get the desired consistency. Keep aside. 

          Heat ghee in a tadka pan and temper with mustard seeds and cumin seeds. 

          After it stops spluttering, add asafoetida and curry leaves. Sauté for a few seconds. Pour this tempering over the prepared sambar. 

          Garnish with coriander leaves and enjoy with hot steamed rice or any South Indian breakfast for a wholesome and a comforting meal.

         
          

Transfer the blended Horse Gram to a pan along with sambar powder, red chili powder, salt to taste, turmeric powder, curry leaves, sliced tomato, 

                        tamarind water 

and 2 cups water. Bring it to a boil & simmer on a low flame for 10-15 minutes or till you get the desired consistency. Keep aside. 

Heat ghee in a tadka pan & temper with mustard seeds & cumin seeds. After it stops spluttering, add asafoetida & curry leaves. Sauté for a few seconds. 

Pour this tempering over the prepared sambar. 

                       Garnish with coriander leaves.

Enjoy with hot steamed rice or any South Indian breakfast for a wholesome & a comforting meal.

Net Masala Dosa

 

           Check out these yummy Net Masala Dosas, prepared in a unique net shape and stuffed with some potato curry. They are a real visual treat and very appetizing too. They are both healthy and nutritious. Enjoy them for breakfast, snack, lunch or dinner. Choice is yours. 

          There is a very easy way of preparing them. A squeezer bottle does the job. Cook these Net Masala Dosas on both sides as you do to your regular Dosa however, a wee bit gently or your new innovative creation will come apart. Enjoy these unique dosas with coconut chutney, sambar and a sprinkle of some idli podi.

           

            It is a new way to serve your very own Dosa in a creative way - Net Masala Dosa is not only easy to prepare but is also appealing to the eyes. 

            You can let your imaginations run wild and create your own design on the tawa. So check out the step by step pictorial recipe to prepare this yummy breakfast.

Net Dosa - 

• 2-3 cups Dosa / Idli batter or as required
• oil for shallow frying
• squeezer bottle
• sambar and chutney to serve

Potato Curry - 

• 2-3 potatoes
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. sambar powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili powder 
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

           Pour the dosa batter into a squeezer bottle through a funnel if needed.

          Heat a hot non-stick tawa / griddle and add few drops of oil. Sprinkle some water over it. After it sizzles off,  wipe it clean with a tissue paper.

          Reduce the flame and gently squeeze the bottle over the tawa and create a net pattern.

          Drizzle some oil over and it around the edges. Let it cook on one side before carefully flipping it over. Cook the other side too for a few seconds.

          Transfer to a plate carefully. Make similar net dosas with the remaining batter.

          Place a little of the potato curry lengthwise and gently fold it. Serve them hot with coconut chutney and sambar. 

Potato Curry - 

           Heat oil in a pan and temper with mustard seeds. 

         After it stops crackling, add the curry leaves, onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add all the dry spices and give it a stir. 

         Then add the mashed potatoes and continue to cook for 2-3 minutes. 

          When done, add lime juice and coriander leaves. 

                Boil the potatoes & mash them coarsely.

                  Heat oil in a pan && temper with mustard seeds.

After it stops crackling, add the curry leaves, onion, ginger, garlic & green chilies. Sauté till light brown. 

                 Add all the dry spices and give it a stir. 

          Then add the mashed potatoes & cook for 2-3 minutes. 

              When done, add lime juice and coriander leaves. 

Reduce the flame & gently squeeze the bottle over the tawa & create a net pattern. Drizzle some oil over it & around the edges. Let it cook on one side before carefully flipping it over. 

                    Cook the other side too for a few seconds.

Transfer to a plate carefully. Place a little of the potato curry lengthwise.

                   Gently fold it. 

                   Serve them hot with coconut chutney and sambar.