French Onion Soup

 

          This very popular signature dish from France is a simple and a hearty soup. With few variations, I was able to create this delectable dish. I omitted the use of wine and added some rosemary instead of the mandatory thyme. Sprinkling grated cheese to the end product adds some zing to this comfort one-pot meal. You can enjoy as it is or with some bread sticks / croutons. It can also be had in a pureed form, garnished with grated cheese. 

• 3 large onions, sliced
• 3-4 garlic cloves, sliced
• 2 tbsp. butter
• 1 tbsp. olive oil
• 2 bay leaves
• salt and pepper to taste
• 1 sprig rosemary / thyme
• 4 cups chicken stock / vegetable stock
• 2 tbsp. oats, dry roasted
• 2 tbsp. cheese, grated
• Few bread sticks / croutons

          Heat butter and olive oil in a pan and sauté the bay leaves for a few seconds. Then add the garlic and sauté till it changes color.

          Now add the onion and continue to stir fry till golden brown in color. Add the stock, rosemary / thyme, oats, salt and pepper to taste and pressure cook for 3-4 whistles.

          Just before serving, sprinkle cheese over it and grill it till it turns slightly brown on the surface. Serve with some bread sticks or croutons.

Snake Gourd Poriyal

         If you are in the lookout for a simple veggie stir fry dish, then you need to try out this South Indian style Snake Gourd Poriyal, which is very popular in Tamil Nadu. It is included in the menu platter / meal in any South Indian restaurant. Both healthy and nutritious, this is a very quick recipe with fresh grated coconut and chopped coriander leaves added to the end product. 

        This Poriyal is traditionally served as a side dish with curd-rice, sambar-rice or rasam-rice. However, you may also relish it with chapattis or any Indian flat bread.  So check out the step by step pictorial recipe to prepare this regional delicacy.

    

• 2-3 cups snake gourd
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 2 green chilies
• 1 tsp. split urad dal
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• salt to taste
• 1/2 cup fresh grated coconut
• 3 tbsp. coriander leaves, chopped 

           Trim both the ends of the snake gourd and scrape off the white part with a knife. Discard the seeds and slice it thinly. Steam for 8-10 minutes or till they are tender and keep aside. 

           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, cumin seeds, curry leaves, dry red chilies and green chilies. Sauté for a few seconds.

          Add the steamed snake gourd slices and salt. Mix well and stir fry on a low flame for 4-5 minutes.

           When done, switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with rice or chapattis. 

                     Trim both ends of the snake gourd & scrape off the white part with a knife.

                     Discard the seeds and slice it thinly. 

                                  Steam for 8-10 minutes or till they are tender.

 

                                   Heat oil in a pan and temper with mustard seeds. 

                     After it stops spluttering, add urad dal, cumin seeds, curry leaves, dry red

                     chilies and green chilies. Sauté for a few seconds.

                         Add the steamed snake gourd slices & salt. Stir fry for 4-5 minutes.

                                 When done, add the coconut & coriander leaves. 

                                 Serve as a side dish with rice or chapattis. 

Moringa Leaves Thepla (Drumstick Leaves Flat Bread)

 

          Check out this healthy and nutritious Thepla (Flat bread) recipe made of Moringa / Drumstick leaves. This is my version of the traditional Gujarati style Methi Nu Thepla. It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. You can also relish it for breakfast or as a snack with some pickle, yoghurt and some green chilies if preferred. So do give it a try by following the step by step pictorial recipe to prepare this sumptuous regional recipe.

  

          Theplas are generally flat bread made with a combination of whole wheat flour and gram flour. It is kneaded with some chopped greens and an assortment of spices, which is then shallow fried to perfection. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol.

          So get going and dish out these amazing theplas for a nice comfort breakfast or snack. They can be prepared in bulk and frozen for later use. 

• 1 cup wheat flour (atta)
• 1/4 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 3 tbsp. yoghurt
• 2 tbsp. olive oil for kneading 
• 1 cup Moringa / Drumstick leaves, chopped
• 1 tbsp. fresh grated coconut (opt)
• oil for shallow frying

          In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti by dusting some flour and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas, one at a time, on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle or plain yoghurt.

                     Knead together all the mentioned ingredients (except oil for frying) into a

                     tight dough with required quantity of water. Keep aside for 30 minutes.

                         Knead again for 1-2 minutes & divide the dough into equal portions. 

                   Roll out each portion into a thin chapatti by dusting some flour and stack 

                   them one over the other.

                   

                    Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle 

                    of some oil over it and around the edges.

                                 Serve hot with pickle or plain yoghurt.

   

Palong Shaag Bata (Spinach Chutney - Bong style)

 

         This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. 'Palong Shaag Bata' or Bengali style spinach chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. Do give this dish a try by following an easy step by step pictorial recipe to prepare this amazing rustic fare. 

          Palong Shaag Bata is an age old recipe and almost a forgotten one. An extremely simple chutney, yet full of flavors, it is a far cry from all the restaurant style food. To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

       Very few ingredients are required to dish out this chutney and is sautéed in mustard oil for an authentic touch. This chutney is usually served with hot steamed rice. However, you may always try it as a spread on toast, parathas or as a dip with chips, khakhra, papad or vegetable crudités al fusion style. 

           

• 2-3 bunches of spinach leaves and tender stems, washed & drained
• 1 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 tbsp. chopped garlic
• 2-3 green chilies, slit
• salt to taste
• 1/4 tsp. turmeric powder

          Heat oil in a kadai / pan and temper with nigella seeds. Sauté for a few seconds. Then add the garlic and green chilies. Stir fry till light brown.

          Now add the chopped spinach, salt and turmeric powder. Sauté till it is dry. Keep aside to cool. 

          Then transfer the mix to a mixer jar and grind into a smooth paste without adding any water. Drizzle some raw mustard oil over it and serve with hot steamed rice. 

                           Heat oil and temper with nigella seeds. Sauté for a few seconds.

                                 Add the garlic and green chilies. Stir fry till light brown.

                                Now add the chopped spinach, salt and turmeric powder. 

                          Sauté till it is dry & keep aside to cool. Grind into a smooth paste 

                          without adding any water. 

                         Drizzle some raw mustard oil over it & serve with hot steamed rice. 

Moru Curry (Spiced Buttermilk Curry - Kerala style)

 

          Moru Curry or Spiced Buttermilk curry is a simple Kerala style recipe that goes best with steamed rice, papad and some pickle. It also goes by the name of Moru Kachiyathu. This yummy dish is a part of a Sadya meal. Yoghurt is the main ingredient and it is ideal during summer for its cooling effect. 

          It is almost similar to a North Indian Lassi, but with some tempering. This is a very quick and an easy to make recipe where buttermilk is seasoned with few basic ingredients like onion, ginger, garlic, chilies and curry leaves. So do give it a try and enjoy this regional  delicacy. 

• 1 cup yoghurt, well beaten
• 1 tbsp. oil 
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1/2" ginger, chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder (opt)
• 1 tsp. coriander leaves, chopped

         Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the dry red chili, cumin seeds and fenugreek. Sauté for just a few seconds.

         Now add the onion, ginger, garlic, curry leaves and green chilies. Stir fry till translucent.  Add all the dry spices and give it a stir.

         Then immediately add the yoghurt and 1 cup water. You may add more or less water, depending on the consistency desired.

          Mix well and once the curry gets heated, switch off the flame. Do not let it come to a boil as it may split. 

         Garnish with coriander leaves and serve with steamed rice, papad, pickle and any side dish for a comfort meal. 

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. 

Kancha Kumror Torkari (Raw Pumpkin Curry - Bong style)

 

          Raw Pumpkin is quite a favorite veggie among most of the Bong crowd. This is a very easy and a simple stir fry recipe that turned out simply awesome. I cooked in mustard oil for an authentic flavor. However, do not forget to drizzle a little bit of extra raw mustard oil to the end product for that extra zing. 

          For some variation, you can add potatoes, bori (dried lentil dumplings), boiled black chickpeas or some prawns for a non-veg. version. It goes absolutely well with hot steamed rice, chapatti or luchi (poori) for a great comfort food. 

• 800 gms. raw pumpkin, partly skinned & cubed
• 2+1 tbsp.  mustard oil
• 2 bay leaves 
• 2 dry red chilies
• 2 green chilies, slit
• 1 tsp. panch phoron 
• 1 tsp. grated ginger
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 2 tbsp. chopped coriander leaves

          Heat 2 tbsp. oil in a kadai / pan and temper with dry red chilies, bay leaves and panch phoron. Sauté for a few seconds. 

          Then add the green chilies and ginger. Stir fry for a few seconds more. Now add the cubed raw pumpkin and all the dry spices.

          Mix everything well and cover and cook on a low flame. Sprinkle some water at intervals. When done and the pumpkin has turned soft, switch off the flame.

          Drizzle the remaining mustard oil and garnish with chopped coriander leaves. Serve with hot steamed rice, chapattis or luchi (poori).