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Top 5 dishes made from Turmerics
1 . Bengali: Aam diye Moong Dal
Bengali: Aam diye Moong Dal
One of the best Summer Delicacies from the land of Bengal to beat this scorched sun & heat with this cool dish-
Worth giving it a try for, in this Summer 💁♀️
Ingredient
1-2
tsps Sugar
1/4-1/2 tsp
Turmerics
1 tbsp
Mustard Oil
Cooking instructions
* Step 1
First Up: Pressure cook to boil the washed dal with some salt & turmerics until nicely cooked but it shouldn't be mushy at all-
Set Aside for the time being
* Step 2
Next, while the dal's getting boiled- Let's gently sauté the cut up raw mangos-
For that, heat up a wok/pan/kadhai:
Add in the measured Mustard Oil to it, followed by the Tempering Spices-
Gently drop in the Cut up the raw Mango pieces & sauté with some salt & turmerics until tender & well cooked but just not mushy again- It need be appropriately soft enough
* Step 3
Stir frequently so that it doesn't stick to the bottom of the pan-
Once done now, pour in the cooked & beaten dal to it- Mixing it nicely until well combined & finely blended, check on the seasonings part & adjust accordingly if that's required-
Add in the sugar now at this point & adjust its consistency with the additional hot/warm water as per your own choice
* Step 4
Boil it for another 6-8 mins time or until it's just nicely cooked & done with-
Now, mash a couple of cooked raw mangoes with a spoon or spatula & add them back to the dal, for that extra or additional Tang to the dish- Depending on the sourness of the mangoes used in it
* Step 5
Allow it to boil/cook for another 2-3 mins time before serving it piping hot with equally hot steamed rice-
Flame goes off- Cover it back, to.let it rest in its standing position for another 5-6 mins time
* Step 6
Transfer it now, to a separate serving bowl/vessel or directly to the platter-
Garnish it your way &
ENJOY THIS LIP-SMACKING DELISH with piping hot steamed rice, potato wedges or aloo chokha/bharta & just chill...!!!
Note: if there is a photo you can click to enlarge it
2 . Narkel-Posto'r Bora
Narkel-Posto'r Bora
Another easiest & decadent traditional authentic dish from the very Bong Cuisinart 💁♀️
Ingredient
1.5 Cups
Freshly Grated Coconut: Pasted
1 Pinch
Sugar: Recommended
1/2 tsp
Turmerics
1 tsp
Red Chilli Powder
1 tbsp (3 G)
Paste or Finely Chopped
1/4 Cup
Rice Flour
Cooking instructions
* Step 1
First Up: Add in a large mixing bowl, all the aforesaid measured ingredients required for the same & mix in everything well together until nicely combined & well blended
* Step 2
Heat up a frying pan over the medium-high flame: Add in the Cooking Oil to it-
From the Mixture: Take lemon sized portions into your palms (grease your palms a bit, if required)- Form a round balls & gently flatten each one with your finger tips & drop them into the hot oil, one by one
* Step 3
Don't clutter up, instead fry them in a few batches until all are well fried-
Don't bother about its perfect shapes like any kebabs- It isn't called for in this case being simply the Bora/Pakoras & that's how it should turn out to be
* Step 4
Fry them until dark golden brown in colour- Fry each side for about 4-5 mins time or until browned substantially, before flipping onto its other side-
Once done: Strain them onto a separate plate/dish, lined up with the kitchen towel or tissues before serving them absolutely piping hot with equally hot steamed rice & plain thin dal- Bengali types
* Step 5
Transfer them into the serving platter now-
Garnish your way & simply...ENJOY...👍
Note: if there is a photo you can click to enlarge it
3 . Bengali: Biuli’aur Dal & Jhinge-Aloo-Posto- No Onion-Garlic
Bengali: Biuli’aur Dal & Jhinge-Aloo-Posto- No Onion-Garlic
Absolutely the DELISH way to serve yourself during the Fasting Days-
Be Any….
Do try this out yourself once to actually well fathom its correct delicacy !!!
Ingredient
as per taste
Salt
1/2 tsp
Turmerics
1/2 tsp
Ginger Paste
1 tsp
Annie/Fennel Seeds
1/4 tsp
Hing
1 tsp
or As Required: Salt
1/2-1 tsp
Sugar: Recommended
1 tbsp
Ginger & Fennel Seeds Paste
As required
water Warm- For the Dal Consistency
1 Pinch
Sugar
2-3 tbsps
Mustard Oil: For Cooking
Cooking instructions
* Step 1
First Up: Gently toast the aforesaid measured raw dal until it releases a nutty fragrance- Well wash & put for pressure cooking to boil nicely yet retaining its firmness a bit & not turn mushy completely- Turning off the flame, allow it to sit on the hot oven itself until we're done with its rest of the tempering procedures, separately
* Step 2
On the other oven- Heat up a frying pan over the medium flame & add in the oil to it-
Allow it to fumigate nicely, then add into it the aforesaid tempering spices & wet masalas & rest other essential ingredients-
Sauté & allow them to turn aromatic, now mix in the boiled dal to it giving it all a really good mix, altogether- Check on the seasonings part if required & adjust accordingly, if the need be so
* Step 3
Add in some more hot/water to it, to adjust its consistency as per your own requirement-
Cook it over the medium-low flame for another 7-8 mins time & then shut off the flame cover it back & let it sit on the hot oven in its standing position for another 10-15 mins time before serving it piping hot with the equally hot steamed rice and other sabjis to get along with it well enough
* Step 4
For the Jhinge-Aloo-Posto dish: Firstly, cut up the required veggies, aforementioned as is, well wash & set aside for the time being while we get ready for the rest other ingredients preppings to start on with the cooking process further ahead
* Step 5
Next, heat up a frying pan over the medium flame & add in some Mustard Oil to it & allow it to fumigate nicely & then, drop into itbthe tempering spices- Sauté until they turn fragrant
* Step 6
Time to add in the cut up aloo & jhinge to it followed by some salt to hasten the process of cooking the same as it'd tend to release its moisture or water content in it more & get cooked easily without adding any additional water to it as our Sabji need be somewhat on the drier side
* Step 7
Keep a close check on it while stirring occasionally in between so that it doesn't stick to the bottom of the pan & in the process add in the Turmerics & a pinch of sugar to it as well before adding in the Mustards & Poppyseeds Paste to it
* Step 8
Now, add in that paste mixed with some water by washing the bowl in which it's been kept so S to utilize every bit of it absolutely-
Mix in now everything together until nicely combined & well blended
* Step 9
Let it cook on the medium-low flame, with the cover on for another 7-8 mins time until the raw smell of the Paste goes off, it also gets finely blended & well incorporated with the entire sabji mixture
* Step 10
FYI: Please be very careful after mixing in this mixture & maintain a very low heat to cook through it finally as this is the time it very easily tends to catch up the bottom of the pan & get burnt that quickly
* Step 11
Once that's done: The sabji has substantially dried up & is well cooked-
Add in some more drizzles of the raw Mustard Oil-
Now the flame goes off, cover it up back again & let it be on its standing position for another 10 mins time before serving it hot
* Step 12
The MEAL is ready now to be served absolutely piping hot-
Transfer each one if them to their designated serving containers-
Garnish them your own way-
ENJOY YOUR MEAL, NOW
Note: if there is a photo you can click to enlarge it
4 . Bhetki Machher Kolapaturi or Banana Leaf Wrapped Steamed Fish
Bhetki Machher Kolapaturi or Banana Leaf Wrapped Steamed Fish
This one's Bengal's the most popular, authentic & traditional dishes...
Loved & Devoured by not only the Bongs but many Non-Bengalis too-
If you're truly a Fish lover then, this one's worth trying for...Not only once since, you simply can't stop preparing & relishing it just once only...once you've made it tasted this rich delicacy yourself 👍
Ingredient
1/2 tsp
or To Taste Salt
1/2 tsp
Turmerics
1 tbsp
Fresh Lemon Juice
1 tbsp (3 G)
Paste
1/8 Cup
Mustard Oil
1/4 Cup
Plain Yoghurt
1/4 Cup
Fresh Coconut Paste: Optional
Cooking instructions
* Step 1
To begin with: Firstly well wash & marinate the fish pieces with the aforesaid ingredients & set aside for about 15 mins time
* Step 2
On the other hand, prepare the Paturi Marinade for the same with the aforesaid all the ingredients mentioned & once the fish pieces are dons with its basic marinations, dip them all now into this freshly prepared PATURI marinade- Set Aside for at least 45-60 mins time
* Step 3
In the interim: Well wash & pat dry the Fresh Banana Leaves: Gently toast, each one of them so that they don't get torn while steaming them over the flame with the fish pieces inside as this makes absolutely pliable & easily workable with
* Step 4
Now, place these toasted leaves carefully & spoon in a tbsp of the Paturi Marinade followed by the fish with the Marinade gravy- placed with another scoop of the Marinade & one green chili to top with-
Now, fold it very gently & carefully in a square parcel form & tie up each of one with the white cotton thread to secure them completely so that, while steaming the gravy doesn't oozes out & make a mess
* Step 5
Place a frying pan over the medium-low flame- Add in a tbsp of Mustard Oil to it & swirl the pan to spread it all along-
Place the parcels in 2 batches instead of crowding it unnecessary-
Put the cover on-
Allow each side to cook for about 7-8 mins time & then, flip it over carefully & putting its cover back, cook it again for another 5-6 mins time on the other side as well- Don't flip & turn several times unnecessarily
* Step 6
Once done Transfer them into a separate plate/dish/platter:
Garnish it your own way & it's ready to be served absolutely hot now with a palatable piping hot steamed rice
* Step 7
Enjoy your lunch or dinner now with this typical traditional & authentic Bong Delicacy
Note: if there is a photo you can click to enlarge it
5 . Vrat Wali Aloo Sabudana Bonda: An ISKCON SPECIAL RECIPE
Vrat Wali Aloo Sabudana Bonda: An ISKCON SPECIAL RECIPE
Another Vrat delicacy to be worth trying out for, during this Navratri festival-
Very easy & gets ready with almost the flicker of your eyes…
Though I’mein sure, many of us know this since ages however it’s simply a humble try for myself after quite some time
Ingredient
1 Pinch
Sugar
1/4 tsp
Hing/Asafoetida
1/2 tbsps
Bhuna Masala Powder: Homemade
1 tbsp
Fresh Lemon Juice
1 tsp
Red Chilli Powder
1 tsp
Turmerics: Optional
1 tsp
Cumin Seeds
1/2 tsp
Mustard Seeds
2 tbsps
Ghee
1/4 Cup
Besan
1/2 tsp
Turmerics
1/2 tsp
Black Pepper Powder
1 Pinch
Hing/Asafoetida: Optional
Cooking instructions
* Step 1
To begin with: Boil, peel off & mash the potatoes- Mash it roughly & not make it absolutely smooth-
Transfer it to a separate mixing bowl: Add in it the soaked & strained Sabudana Pearls & mash it up well again
* Step 2
Heat up a frying pan over the medium flame: Add in some oil to it & throw in the Tempering Spices now- Sauté for a while until it starts spluttering & turn fragrant- In goes the Boiled potato & Sabudana mashed mixture and sauté continues
* Step 3
Add into it now- Rest all other ingredients one by one, aforesaid & sauté nicely until it starts leaving the pan on its own-
Flame goes off-
Let it cool down completely-
Once cooled down: Grease your palms a bit with some oil & make it into bonda shapes or Roundels of your own choice or sizes- Set Aside
* Step 4
In the interim: Let’s prepare its batter for deep frying the same-
For that: Add in another mixing bowl, all the aforementioned ingredients for the same to mix it well together to form a thick mixture or batter consistency
* Step 5
Heat up a frying pan/wok over the medium-high flame: Add in the cooking oil to it & then, dip & coat each one of the prepared bondas into this batter & deep fry them until dark golden browned from all its sides & edges- Strain them well in a separate plate lined up with a kitchen towel/tissues
* Step 6
Garnish it your own way- Serve it piping hot with your favourite Chutneys (Vrat Friendly) or Dips & just…. ENJOY
Note: if there is a photo you can click to enlarge it
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