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Ingredient
Top 5 dishes made from Tempering Spices: Bay Leaves
1 . 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
2 . Bengali: Chingri Malaikari
Bengali: Chingri Malaikari
This one’s a quintessential dishes in the Bengali Culinary Family-
Almost prepared by all the Bongs regardless of the Bengalis from the West Bengal or Bangladesh-
Absolutely gorgeous looking & extremely delectable of the various Prawns Dishes from the land-
Do consider giving it a humble try, you’d know better about it 👍🏻
Ingredient
1 tsp
Salt
1/2 tsp
Red Chilli Powder: Optional
1/2-2/3 Cup
Onions Paste
1.5 tbsps (2 G)
Paste: Ginger-Garlic Paste
1 tsp
Cumin Powder
1/2 tsp
Coriander Powder: Optional
2/3 Cup
Fresh Tomato Purée
4-5
Cloves
1 Pinch
Nutmeg Powder
1/2-1 tsp
Sugar: Highly Recommended
1 tbsp
Ghee
1/8 Cup
Mustard Oil: For Cooking
Cooking instructions
* Step 1
Firstly: Wash the Prawns well- Marinate with the aforesaid ingredients & coat well- Cover & Set Aside for about 15-30 mins time & then, gently sauté for about not more than 2-3 mins time max. Strain & take it out in a separate plate (FYI: Prawns are never to be over fried or cooked as they’re very delicate ones & requires very less time to be well cooked else it’d turn chewy, if overcooked
* Step 2
Next: Keep rest all other ingredients aforesaid ready & handy to proceed with the cooking process further-
Extract the coconut milk organically as it should be & if using the fresh one or else, the store bought ones can also be used, if time’s the constraint
* Step 3
Then, heat up a frying pan over the medium-high flame initially- Add in the Tempering Spices to it & sauté gently for a few seconds until they turn aromatic & starts spluttering- Add in the Onions Paste to it & sauté until translucent or just golden browned slightly
* Step 4
Add in some salt to it, in goes the 2G Paste & sauté continues, until the raw smell goes off- Add in the freshly prepared tomato purée thereafter, followed by the Turmerics & Red Chilli & Kashmiri Red Chilli Powders, also the Cumins & Coriander Powders too while sautéing nicely & continuously with some splashes of warm water to it until the oil separates
* Step 5
Time now, to add in the thin coconut milk to it first, for its gravy consistency-
Make sure, that the gravy need to be thick coated & not just runny or too thin as that’s not what we’re looking out for & also, it’d simply kill the real tastes & flavours of it- Mix well-
Add in the sautéed Prawns to it now- Give it all a good mix & cover to let it first simmer & slow cook in this for about 3-5 mins time on the slow flame
* Step 6
👇🏻👇🏻👇🏻
* Step 7
Uncover, mix into it the thick coconut milk now & also some more warm water by cleaning the bowl with it, in which the thick coconut milk remains were left over- Checkout the seasonings once at this point- Adjust, if at all required- Add in the Ghee, Bhuna Masala & the Garam Masala Powders to it, mix everything well together until combined & well incorporated- Cover it back to cook for another 2-3 mins time
* Step 8
Once that’s done: Turn off the flame & you’d see that the oil is afloat on the surface of the curry & that’s the indication that the cooking is now done & completed-
Allow it to sit in its standing position for another 10 mins time before serving it piping hot
* Step 9
Post that: Transfer it to a separate serving bowl or directly to the platters- It’s best had with the hot steamed rice & nothing’s much-
Garnish it your own way to RELISH THE DELISH
* Step 10
Note: if there is a photo you can click to enlarge it
3 . Vrat Special: Sabudana (Tapioca) Khichdi
Vrat Special: Sabudana (Tapioca) Khichdi
An age old recipes in our country during the Vrat/Fasting Days…
Ingredient
1/4 Cup
Dry Roasted Peanuts: Ground
1/2 Cup
Raw Peanuts
1/2 Cup
Fresh Green Peas
8-10
Curry Leaves
1 tsp
Cumin Seeds
1/4 tsp
Hing/Asafoetida
4-5
Cloves
1/4 tsp
Turmerics
1/2 tsp
Red Chilli Powder
1/4-12 Cup
Fresh Coriander Leaves: Finely Chopped
3-4 tbsps
Ghee/Cooking Oil or Both
Cooking instructions
* Step 1
First Up: Wash well & soak the Sabudana for at least 4-6 hrs time & for better results (as is my own family needs), it’s always better to soak overnight & next morning, finally strain it & let it dry up organically quite substantially to be free flow & not soggy or sticky at all
* Step 2
👇🏻👇🏻👇🏻
* Step 3
When it’s dried up quite a bit- Add into it & mix well some salt & sugar & some Peanut powder that’s been coarsely ground, post toasting it dry- cooled down completely & then been ground coarsely-
Give it all a really good mix altogether & set aside for its later use in the very dish
* Step 4
Next: Heat up a wok/kadhai/pan & add in some ghee to it or you can choose to prepare it in just cooking oil or use the admixture of both-
Take your own call- Add in the peanuts to it & sauté gently, take it out to a separate plate/dish & then, into the same pan- Add in some more ghee/oil, throw in it the Tempering Spices & sauté for a few seconds until nicely fragrant & is spluttering
* Step 5
In goes the chopped & cut up all the aforesaid veggies to it, sauté nicely with some salt for even cooking- Add in some warm water to it, post the sauté for the proper cooking of the same, cover it & cook- Flame to be maintained at the medium-low, while stirring occasionally in between 👇🏻
* Step 6
Once that’s done: Mix into it the Sabudana, rest other seasonings & the dry spices- Mix everything well together until nicely combined and well blended-
Once everything is well mixed & finely incorporated- Turn off the flame, add in some freshly chopped coriander leaves, give it a gentle mix- Add in a dash of fresh lemon juice to prevent it from sogginess
* Step 7
Transfer it to a separate plate/bowl & offer it to the Lord & relish it yourself with your family, thereafter
Note: if there is a photo you can click to enlarge it
4 . Bengali: Chingri Muithya or Prawns Croquettes Curry
Bengali: Chingri Muithya or Prawns Croquettes Curry
This one’s another Bong DELISH substituting the original & traditional ‘Chital Fish Muithya’ from Bangladesh, with the Prawns here in its easiest & quickest possible way…
Even, any novice can prepare this too with great elan...
Ingredient
400-500 gms
For the Prawns Marinade: Fresh Shrimps
To Taste
Salt
1/2 tsp
Turmeric Powder
1/2 tsp
Red Chilli Powder
1.5 tbsp (3 G)
Paste: Ginger-Garlic-Green Chilli Paste
1/2 Cup
Onions Paste
1/2 tsp
Turmerics
1 Pinch
Sugar: Optional
1 inch
Cinnamon Stick
as required
: Boiling Hot Water- For Steaming the Muithyas
1/2 Cup
Fresh Tomato Paste
1/2-1 tsp
Sugar
as required
Prawns Stock- For the Gravy Consistency
2 tbsps+ 1 tbsp
: Mustard Oil or Any Cooking Oil + Ghee
Cooking instructions
* Step 1
First Up: Wash well & marinate the Prawns pieces with the aforesaid ingredients & set aside for about 15 mins time-
Then, blend it to a smooth & lump-free paste at the outset before adding in it the rest all other ingredients required to prepare the Muithyas
* Step 2
Similarly, Boil & peel off the potato & mash it nicely smooth & creamy- Set Aside for the time being-
Ensure, it shouldn’t have any lumps in it at all-
Now, in the same blender jar in which we’ve already made our Prawns Paste
* Step 3
Add in it the rest all other aforesaid ingredients required for our Muithya preparation-
Blend it all together again, nice & smooth & transfer it to the mixing bowl- in which we’ve mashed up the potatoes, earlier
* Step 4
Next: Mix everything well together with your hands itself until nicely combined and well blended and aptly infused & incorporated with each other-
Simultaneously, keep a pan/wok/kadhai filled with sufficient quantity of water for boiling, unto the rolling boil
* Step 5
Now, drop into this boiling water the Muithyas one by one for steam-cooking for not more than 5-6 mins time, in batches (Depending on the size of your pan/vessel)-
You’ll notice, initially the Muithyas would immerse into the water & then, gradually & eventually, floating onto the surface of the boiling water on its own- That’s the indication that, it’s been well cooked (steamed)
* Step 6
Time, to strain them well & transfer it into a separate plate/dish & proceed now with the rest of the procedures for its gravy- Ensure, to reserve the stock in which it’s boiling so long & not discard it anyway- That’s required to be used in our Gravy consistency thereafter
* Step 7
Now, heat up another pan/wok/kadhai & add in some Mustard/Cooking Oil (I’ve used Mustard Oil)-
Once, the oil is sufficiently hot enough- Drop down these steamed Muithyas into it & fry them until, lightly golden brown in colour- Try not to over fry them at any point since these are the prawns which doesn’t require too much frying because, it then becomes chewy which’s not what we’re looking out for
* Step 8
Once that’s done: Strain well now, the fried Muithyas & place them together into a separate plate/dish, lined up with a kitchen towel/tissues to absorb the excess oil from the same-
Now, comes the Gravy preparation part:
For that in the same pan, add in some more oil or ghee (anyone of that), over the medium-high flame & throw in it the Tempering Spices & allow them to turn fragrant while sautéing for a few seconds time now
* Step 9
Now, add into it the entire paste for the gravy as mentioned above ☝️
All those ingredients need be well blended to a nice smooth paste/mixture well beforehand itself to complete the cooking procedures faster-
Sauté everything nicely until well combined & incorporated-
In goes the seasonings & rest all other spices aforementioned
* Step 10
As & When, the oil starts separating & surfaces upto the pan- Add in the reserved Prawns Stock for its perfect gravy consistency-
Give it all a really good mix & bring to the boil- Time to drop down the Fried Muithyas now into it, immerse them well gently into the gravy-
Cover it up & reduce the heat to the medium-low & let it slow cook for another 10-12 mins time, checkout the seasonings at this point & adjust- If at all required
* Step 11
Once done: Turn off the flame & add into it the aforesaid homemade- Garam Masala & Bhuna Masala Powders- Give it all a good mix but very gently & cautiously so as not to damage the Muithyas anyways-
Transfer it now directly to the serving bowls or platters- Garnish it your own way-
It’s best had/relished with the piping hot steamed rice or pulao or peas pulao or similar
* Step 12
ENJOY…
Note: if there is a photo you can click to enlarge it
5 . Goan Recipe: Pumpkin & Paneer Caldine
Goan Recipe: Pumpkin & Paneer Caldine
A very famous & traditional Goan Recipe is this one and has its many variants-
Viz. Prawns Caldine, Cauliflower Caldine, Pamphlet Caldine, Chicken/Mutton/Beef Caldine, Bottle Gourd Caldine, Yellow Pumpkin Caldine & so on…However, I chose to prepare this time a slightly off-beat to the same giving certain subtle tweaks in it & it truly turned out to be awesome
Ingredient
1 Cup
Fresh Green Peas
To Taste
Salt
1 Pinch
Sugar
1.5tsps
Tamarind Paste: Thick
1 Cup
Onions: Finely Sliced
1.5 tbsps (3 G)
Paste: Ginger-Garlic-Green Chilli Paste
4-6
Cloves
3-4
Green Cardamoms
1 tsp
Red Chilli Powder
1 tsp
Turmerics
1/4 tsp
Hing/Asafoetida: Optional
as required
Cooking Oil or Coconut Oil: I’ve used the latter
Cooking instructions
* Step 1
First Up: Cut Up all the veggies as aforementioned & wash well to set aside-
Get rest all other ingredients & spices, ready & handy too-
Prepare the fresh coconut milk as well & set aside for its later use in the recipe- Alternatively, you can use the store bought coconut milk too- Cut Up the Paneer too as mentioned above
* Step 2
Next heat up a pan/wok/kadhai- Add in the coconut oil in it & gently sauté all the aforesaid veggies, one by one ☝️ & transfer all of that together in a separate plate/bowl- Add some more oil in the same pan & add into it the aforesaid tempering spices & allow until they start spluttering & turn fragrant
* Step 3
☝️👇🏻
* Step 4
Now, time to add in it the finely sliced onions & sauté until translucent & pinkish in its colour- Add in the 3G Paste at this point & continue sautéing until the raw smell goes off completely- Also, add in the salt & sugar to hasten the frying process- Sauté continues
* Step 5
Then, add into it the grated coconut & sauté until well combined- In goes the chopped tomatoes, red chilli powder & turmerics- Sauté until everything is well blended together- Add in some splashes of warm water to sauté nicely until the oil surfaces upto the pan- Heat need be adjusted to the medium during the entire sautéing process- Time, to add in the Paneer Pieces in it & mix everything well together until nicely combined
* Step 6
Time to add in the Coconut Milk, both the consistency one by one & mix everything well together until nicely combined and well blended- Add in a very little warm water (if at all required)- Cover the pan- Heat reduced to the low-medium at this point onwards until nicely cooked but ensure not to overcook it at any point
* Step 7
Keep stirring occasionally in between at least twice to have a check on it perfectly-
Once done: Turn off the flame & let it sit on the hot oven itself, covered- For another 10 mins time before serving it piping hot with any types of Indian Breads or piping hot steamed rice or Pulao/Fried Rice or similar
* Step 8
Post the given time: Transfer it to a separate serving bowl/plate or directly to the platters-
Garnish it your own way to ENJOY this unique DELISH from the very land…
Note: if there is a photo you can click to enlarge it
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