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

2 . 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

1/2 Cup

For the Biulir Dal: Urad/Biulir Dal: Gently Toasted

as per taste

Salt

1/2 tsp

Turmerics

1/2 tsp

Ginger Paste

1-2

Tempering Spices: Bay Leaves

Whole Dry Red Chillies

1 tsp

Annie/Fennel Seeds

1/4 tsp

Hing

3-4

Fresh Green Chillies

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

2 tbsps

Mustard/Cooking Oil: Any Veg. Oil

300 gms

For the Jhinge-Aloo-Posto:. Ridge Gourd

1-2

Potatoes: Medium Thin Slices

1 Pinch

Sugar

4-5

Fresh Green Chillies: Slit

1 tsp

Tempering Spices: Panch Phoron

1/2 Cup

Both Yellow-Black Mustards & Poppyseeds Paste

1/2 Cup

Onions: Finely Sliced- Optional (I've not used herein)

2-3 tbsps

Mustard Oil: For Cooking

1 tbsp

Raw Mustard Oil: To drizzle from the top

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

3 . Winter Special: Sabji Walla Dal

Winter Special: Sabji Walla Dal

A very tempting, flavourful & DELISH from Bengal, mostly during the Winters when the fresh veggies overcrowd the market place & in all the households too… This can be best had with piping hot steamed rice or Any types of typical Indian Breads- Both…It requires nothing’s more to go along with it as its secondary condiment since it’s already loaded with as many fresh veggies as one can choose to have in it 💁🏻‍♀️

Ingredient

1 Cup

Yellow Moong Dal: Slightly Toasted before boiling to enhance & infuse its Nutty Flavours in the Dish for sure

To Taste

Salt

1/2-1 tsp

Sugar: Recommended

Potato: Cut Up into Medium Sized Cubes

2 Cups

Cauliflower Florets: Cut Up into Medium Sizes

1/2 Cup

Fresh Green Peas

1/2 Cup

French Beans: Cut Up into 1” pieces

1/2 Cup

Carrots: Cut Up into Medium-Small Sized Cubes

1/4 Cup

Fresh Coriander Leaves: Finely Chopped- Garnish

1/2 Cup

Red Radish: Finely Sliced into Thin Roundels

1/2 Cup

Fresh Bottle Gourd: Cut Up into medium-small chunks (I didn’t use it now as wasn’t readily available with me)

1 Cup

Fresh Tomatoes: Roughly Chopped

1/4 Cup

Cherry Tomatoes: Optional

Tempering Spices: Bay Leaf

Whole Dry Red Chilli: Broken

3-4

Fresh Green Chillies

1 tsp

Cumin Seeds

1 tbsp

Ginger Paste

1Pinch:

Hing/Asafoetida- Optional

1 tsp

Bhuna Masala: Homemade- Dry Whole Red Chillies, Cumin & Coriander Seeds

1/4 Cup

Freshly Grated Coconut or even Thinly Sliced: Alternatively, you can use Desiccated Coconut too- (However, fresh is strongly Recommended)

as required

Cooking Oil: Any Veg. Oil

Dollop: Ghee/Butter

Cooking instructions

* Step 1

First Up: Well wash, pat dry & cut up all the aforesaid veggies that’s mentioned since, I normally go with all that as per my own & family’s choice as well- Set Aside Be ready with rest all other ingredients aforesaid too- Pressure Cook the dry roasted yellow moong dal, wash well & then boil it with some salt, turmerics & a couple of split green chillies until it’s well cooked yet not completely mushy- Allow it to cool down organically to proceed further

* Step 2

Heat up a kadhai/wok/frying pan over the medium-high heat & add in the cooking oil plus some ghee to it- Throw in the Tempering Spices to it & allow it to splutter & go fragrant while sautéing for about 30 secs. Then, drop in the veggies one by one, sautéing each one of them for a minute & then adding into the next- Add in the salt to hasten the process of the sautéing

* Step 3

Once the veggies are all well sautéed & considerably shrunk of their original sizes post the sauté, add into it the rest all other dry spices, grated coconut & the Ginger Paste- Sauté continues further with the addition of some splashes of warm water to it for the proper sautéing purpose

* Step 4

Now, time to add in the cooked Dal in it, give it all a really good mix and add in some more warm water to it to adjust the dal consistency- Cover it & cook for about 10-12 mins time while stirring occasionally in between- Once well cooked, check out the seasonings, add in the sugar now with the final dollop of the ghee & the Bhuna Masala to it- Mix well until nicely combined and well blended

* Step 5

Cover it back, turn off the flame & let it sit in its standing position for another 10 mins time before serving it piping hot with the hot steamed rice or Roti, chapati or phulka…ENJOY this Bong Delicacy in their typical way

Note: if there is a photo you can click to enlarge it

4 . Bengali Phulkopi Bhape or Steamed Cauliflower: No Onion-Garlic

Bengali Phulkopi Bhape or Steamed Cauliflower: No Onion-Garlic

Another BONG DELICACY…You have to prepare it yourself to get to more about its immensely delectable features & flavours…Again, quite difficult to frame it in certain mere words to make one truly fathom about its correct deliciousness… #thc #thcweek12 #Cauliflower #CookSnapChallenge

Ingredient

Whole Cauliflower: Medium-Small- (Cut Up in small florets, preferably)

To Taste

Salt

1 Pinch

Sugar: Recommended

1/2 Cup

Fresh Mustard Paste

1/2 Cup

Fresh Coconut Paste

1.5 tbsps (2 G)

Paste: Ginger-Green Chilli Paste

1/4 Cup

Posto/Poppyseeds Paste

1/4 Cup

Mustard Oil

4-6

Fresh Green Chillies: Slit

1.5 Cups

Water: For the Gravy Consistency

1/4-1/2 tsp

Turmeric: Optional (I normally use it for sure)

1 tsp

Kashmiri Red Chilli Powder

as required

To Sauté the Cauliflower Florets: As Required- Cooking Oil & A Pinch Salt

Cooking instructions

* Step 1

First Up: Cut Up the Cauliflower Florets as mentioned above- Wash it well & strain the water as much as is possible & then, pat dry it completely- To avoid spluttering of the oil while sautéing the same slightly until light golden browned

* Step 2

Next: Transfer it into a separate plate/dish- Proceed with its next final steps- Add in a large mixing bowl, (microwaveable preferably)- Rest all the aforementioned ingredients and mix everything well together until nicely combined and well blended & then, add into it the fried & slightly cooled down cauliflowers and give it a final good mix- Pour in another tbsp of the raw mustard oil & some slit green chillies

* Step 3

Cover it up & allow it to rest thus for about 20-30 mins time & then, go ahead & put it inside the preheated microwave for about 15-20 mins time (Temperature Varies) or until it’s done perfectly well & the gravy thickens quite substantially- Take it out & mix everything well together again until nicely combined and well blended & everything’s perfectly incorporated to be served

* Step 4

Transfer it to a separate plate/bowl or be kept as is in the same microwaveable bowl/dish cum serving platter- Garnish it your own way and ENJOY THIS DELISH absolutely piping hot with equally hot steamed rice (best to have) or even plain phulkas/rotis with some green salads of your choice….RELISH

Note: if there is a photo you can click to enlarge it

5 . Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani

Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani

This is an unique dish/recipe from the very land- Absolutely the Mughlai one ☝️ but slightly different than the usual Mughlai Biriyani dishes…minimal spices used, cooked in the milk gravy, less spicy yet flavourful & quite an easy way of cooking it, in much a lesser time & without much extravaganzas at all !!!

Ingredient

700-750 gms

Chicken Marinade: Chicken on Bones

to taste

Salt

1 Pinch

Sugar: Recommended

1/2-3/4 Cup

Plain Yoghurt

1 tbsp (2 G)

Paste: Ginger-Garlic Paste

Onions: Finely Sliced

1/8 Cup

Fresh Coriander & Mint Leaves: Finely Chopped- Optional

1 tsp

Kewra Water

1 tsp

Rose Water

1 Cup

Almonds, Cashews & Melon Seeds Paste: Blanched & Skinned

1 tsp

White Pepper Powder

1 tsp

Green Chilli Paste

2 Cups

or 500 gms For the Biriyani Rice: Basmati Rice-Long Grain

1.5 Cups

Water: To Parboil the Rice unto 75% Cooked

1/4 Cup

Milk

1-2

Whole Dry Spices:Bay Leaves

Mace Flower

1/4 tsp

Nutmeg Powder or Piece

8-10

White Peppercorns

1 tsp

Shah Jeera/Caraway Seeds

” Cinnamon Stick

5-6

Green Cardamoms

Star Anise

Black Cardamom: Optional

3-4

Fresh Green Chillies: Optional

1/2 Cup

Onion Birista: Optional- Ideally not used in the recipe

2-3 tbsps

Ghee

2-3 tbsps

Cooking Oil: Any Veg. Neutral One

Cooking instructions

* Step 1

First Up: Soak the nuts mentioned above for the given time period & then, blend it by mixing either little water or milk- I chose milk over the water & Set Aside- Now, for the Chicken Marination- Add in a large bowl, all the aforesaid ingredients for the same & mix everything well together until nicely combined and well incorporated- Cover it & let it marinate nicely for at least 4-6 hrs time or overnight is always the best, which I prefer

* Step 2

👇🏻👇🏻👇🏻

* Step 3

Wash well the Basamati Rice of the given measurement & soak it in the water for about 30 mins time to puff up well- Get ready with the rest all other ingredients for the furtherance of the very cooking process without much ado

* Step 4

Heat up a frying pan over the medium flame on one side & on the other side- We need to boil the measured amount of water to cook the rice post its soaking time period (I’ll mention that in the latter columns, vividly)- Add in the ghee to the frying pan, followed by the tempering spices until they turn aromatic- In goes the finely chopped onions & sauté until its translucent & never to be browned at all, particularly for this recipe & that’s the catch

* Step 5

Once done: Add in the 2G Paste, green chillies with some salt & a pinch sugar (optional) & continue sautéing until the raw smell goes off completely & the mixture becomes nicely fragrant- Time to add in the marinated chicken pieces to it & some garam masala powder & continue sautéing nicely for about 6-7 mins time until the moisture in it evaporates

* Step 6

Now, in goes the remaining nut pastes & a few finely chopped fresh coriander leaves (if you choose so), sauté continues- Add some hot water to it post checking out the seasonings correctly by washing the chicken marinade bowl itself so as not to waste a single drop of it & utilise it completely- Add in some more hot water to it, cover the lid & allow it to cook until 75-80% is done as that of the rice & then put to the Dum

* Step 7

Now, coming to the Biriyani Rice part: Add in a heavy bottomed pan/pot/vessel- 2.5 Cups of water (RT) plus 1/2 Cup of milk (RT), some salt & 2G Paste, Shah Jeera, & a few whole dry spices as well, as aforementioned, lemon juice- mix everything well together until nicely combined and well blended, cover & bring it to a rolling boil & then adding in the soaked rice to it, give it a good mix altogether

* Step 8

* Step 9

Cover it up, lower the flame & cook it until 75% is done & the rest to be cooked while putting it in the Dum post, layering with the similarly cooked Chicken pieces & then get slow cooked nicely in the DUM Method

* Step 10

* Step 11

👇🏻👇🏻👇🏻

* Step 12

* Step 13

Now, once the Chicken is cooked unto its 75% too, put off the flame & allow it to rest on the hot oven itself until the rice is cooked until its 75% as well- Once both are cooked individually to their 75-80% then, put off the flame at this point when, the layering need be done to put into the DUM & slow cooked together for another 10-12 mins time before serving it piping hot with the Raita or Salad of your choice

* Step 14

Now, once the DUM is over, put off the flame & let it sit in its standing position for another 10 l-12 mins time before serving it piping hot- Transfer it to the serving plate/platters- Garnish it your own way & since this one’s a Lein absolutely delectably rich, creamy, flavourful Mughlai Dish yet, quite simplistic ways to prepare the same & its completely WHITE looks gives it a different impetus, altogether

* Step 15

Garnishing it depends completely on your own choice as I’ve done it my way & ENJOY this unique DELISH, as is…& that’s how this one’s mostly had in the very land…

Note: if there is a photo you can click to enlarge it

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut