Home
Ingredient
Top 5 dishes made from Bhuna Masala Powder: Homemade
1 . 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
2 . Bengali: Traditional & Popular Bhath Bhaja 💁🏻♀️
Bengali: Traditional & Popular Bhath Bhaja 💁🏻♀️
An ideal evening or even morning Tea-Time Snacking Dish this one is-
Very much from my land Bengal…
Many other provinces in our country also do have their own typical versions of it however this one’s from my homeland- Bengal, quite a traditional & popular one ☝️
A few days back, I’ve also shared a similar recipe in the same category that hails from the land of Maharashtra & is known as ‘Phodnicha Bhaat’
Do consider trying this one out as well 👍🏻
Ingredient
1-1.5 Cups
Leftover Rice
1-2
Eggs: Scrambled
1/4-1/2 tsp
Turmerics
1-2
Bay Leaves
4-5
Cloves
1/4 tsp
Nutmeg Powder: Optional
1 Pinch
Hing/Asafoetida: Optional
1/4-1/2 Cup
Fresh Coriander Leaves: Finely Chopped
1-2 tbsp
Ghee
Cooking instructions
* Step 1
To begin with: Let’s heat up a frying pan over a medium-high flame-
Add in the oil & ghee to it also the tempering spices & sauté for a while to turn fragrant, followed by the finely chopped onions, 3G ingredients finely chopped & sautéed until translucent & the raw smell goes off, perfectly.
* Step 2
Followed by the assorted veggies to be well sautéed with some salt along with those until they turn a bit soft & tender-
Add in the leftover rice to it now with some sugar to balance its taste perfectly well & mix everything together until nicely combined and well blended- Add into it the ground spices aforesaid & also checkout on the seasonings & adjust accordingly if that’s required.
* Step 3
Also subsequently, on the other oven prepare the eggs scramble as normally it’s done or also if you choose to use some boiled & shredded chicken pieces (all that need be done beforehand itself while starting on this dish)-
Once that’s done- Turn off the flame let it sit in the hot oven itself till it’s required to be added to the dish- Though, it can be completely done as in the vegetarian dish as well.
* Step 4
Now, mix everything well altogether until perfectly combined to be well blended & finely incorporated- Flame goes off, cover & allow it to sit on the hot oven itself in its standing position for the next 5-6 mins time before serving it piping hot.
* Step 5
It’s absolutely ready to be served hot now- Transfer it to a separate plate/bowl-
Garnish it your own way-
Relish this Bong style traditional leftovers DELISH now 💁🏻♀️🍚
Note: if there is a photo you can click to enlarge it
3 . Fresh Wood-Apple Juice
Fresh Wood-Apple Juice
A quick refreshing, delicious juice to be had during the Scorching Summers- DELISH & healthy too !!!
Ingredient
1/4 Cup
or To Taste Sugar
1/2 tsp
Salt
1 Pinch
Black Salt
1 tbsp
Fresh Lemon Juice
Cooking instructions
* Step 1
To begin with: De-seed the fruit & separate the pulp/flesh from its hard shells, keep the flesh aside while, discard the hard shells-
Our workable thing is its flesh only…
* Step 2
Add this into a large mixing bowl & with your clean hands, you need to squeeze out its remaining seeds & fibres & at the same point mash its pulps as much as is possible- In order to do that smoothly you’d require to add in little bit of water in short intervals until it’s all done & we get to its fleshy & juicy flesh- Free from any fibres & seeds or any lumps further
* Step 3
Now, to this smooth thick pulpy mixture- Add in the rest all other aforesaid ingredients, one by one & also the chilled water to it & keep on mixing it nicely altogether until well combined & smoothly blended to be incorporated easily- Now, strain & transfer it into a separate jug/mug/tumbler/glasses filled with some ice cubes (I avoided the ice because my old Parents had it too & they’re not supposed to have the ice directly)
* Step 4
Squeeze out a few drops of fresh lemon juice if you need it more tangy than its sweeter tastes, with some homemade bhuna masala sprinkles on it & a sprig of fresh mint (optional, again I had to avoid that for my parents don’t like it that way)- Garnish it your own way if you like so, though not required much at all- ENJOY it absolutely chilled to satiate your heart & soul to beat this summer heat, delectably & healthily 👍🏻
Note: if there is a photo you can click to enlarge it
4 . Bengali: Green Peas Puri/Motorshutir Kochuri with Dum Aloo/Aloo’
Bengali: Green Peas Puri/Motorshutir Kochuri with Dum Aloo/Aloo’
I don’t need to talk anything more about this recipe-
Though a very commonplace one in almost every Bengali Households-
Yet it’s quite a significant & distinctive one during the winter times-
This particular recipe’s transcended from my Nani’s to my Mum’s & thereafter to me-
Hence, I owe my heartfelt gratitude & dedicate to both of them since my Nani’s no more with us-
I do recall her correcting me with precision with certain appropriate measurements for the same, when I used to prepare this, post my marriage about 28 yrs back & I was just 20 yrs old newly married bride then.
When we both went to visit her first time post my marriage-
This is the one she’d asked me to prepare for my entire maternal family though with the support of my Mum & Aunts’ guidances.
She actually ordered them to assist me in cutting/chopping, washing & spices paste or grinding etc. But the entire Peas Kachoris had to be prepared by me initially & after the first batch was over-
She declared with a big fat satisfactory grin on her face that, I’ve literally passed the test with flying colours & for the rest of the family, it’s then prepared by the senior ladies at home while she made me sit beside her inquiring how far I’ve learnt to cook properly & that my parents should never be embarrassed on that part at all.
Ingredient
2.5-3 Cups
Fresh Tomato Purée
1 tsp
Red Chilli Powder
1/4 tsp
Turmerics
1/4 tsp
Hing/Asafoetida
1-2
Bay Leaves
1 tsp
Red Chilli Powder/Flakes
1/2 tsp
Green Chilli Paste
1 Pinch
Sugar: To Balance the Tartness
1.5 tbsps
For the Dough: Ghee: Veg. Shortening
2 Cups
Maida/All purpose flour
1-1.5 tsp
Salt
1 tsp
Bhuna Masala Powder
Cooking instructions
* Step 1
For the Dum Aloo: Follow the aforesaid steps with the required ingredients-
Boil the potatoes, skin them well & gently sauté until light golden browned-
Also, do checkout my earlier recipe on the same- The link has been attached to it, down below 👇🏻
* Step 2
Next: In a blender jar, add in the chopped tomatoes with some salt, red chilli powder, turmerics, hing, a pinch sugar & a very little water mixed into it-
Blend it nice & smooth- Our freshly prepared Dum Aloo Tomato Purée is now ready 👇🏻
* Step 3
Heat up a frying pan over the medium flame: Add in the Tempering Spices to it- Sauté for a few seconds time until fragrant & then pour into this freshly prepared tomato purée & cook until the raw smell goes off & the oil is seen afloat upto the surface of the pan 👇🏻
* Step 4
👇🏻👇🏻👇🏻
* Step 5
Time to add in the sautéed potatoes to it, mix everything well together until nicely combined and well blended & then, cook further with the cover for another 12-15 mins time- Add in some more hot water if required to adjust the gravy consistency according to your own choice- Ensure, not to keep it runny or too thin- Finish it off with some finely chopped coriander leaves- Transfer it to a separate plate/bowl & Set Aside-
* Step 6
For the Puri Dough:
Add in the ingredients in a mixing bowl & Knead the dough smooth yet, firm with the aforesaid ingredients- Just like any other normal Puri dough- Prepare the Green Peas Stuffing with the aforesaid ingredients mixed in together with the blanched green peas
* Step 7
Blended Smooth with no water or very little water & again gently sautéed until the moisture in it is well absorbed, cooled down before mixing it along with the dough to be kneaded or stuffed into the puri dough-lets separately before rolling each one of them out-
Thereafter, set aside with a cover for about 35-45 mins time- Post that, divide them into equal sized Puri Dough-lets
* Step 8
Heating up a pan: Add in the required amount of cooking oil for deep frying the Puris, to light golden brown -
Once done, transfer them to a separate plate or directly to the Serving Platter- It’s done now-
Absolutely ready to be served now, piping hot with the Green Puri or the very much Bong- Motorshutir Kochuri 💁🏻♀️
Note: if there is a photo you can click to enlarge it
5 . Poha Manchurian (Dry)
Poha Manchurian (Dry)
This one’s an unique combo of my two favourites again- The Fusion of the very INDO-CHINESE delicacies…
So simple to prepare-
Absolutely, an easy-peasy dish yet uniquely delicious & very much appreciated when both the Indo-Chinese touches are vividly combined & presented into the same to make it extra sensational & immensely delectable !!!
Ingredient
1/2 Cup
Onions: Finely Chopped
1/4 Cup
Cornflour or Rice Flour
1 tsp
Red Chilli Powder
1/4 tsp
Turmerics: Optional
1 tbsp
Garlic Cloves: Minced
1 tsp
Ginger: Minced
2 tbsps
Tomato Ketchup
1 tbsp
Light Soy Sauce
1 Handful
Ginger: Julienned
Cooking instructions
* Step 1
First Up: Well wash & strain the Poha for sometime to drain out excess water from it- Let it rest for at least 10-15 mins time.
Proceed with your rest other arrangements for the same 👇🏻
* Step 2
Add in a large mixing bowl: Aforementioned all the ingredients for the Manchurian Balls now- Mix everything well together with your hands, until nicely combined and well blended by smashing the ingredients as much as is possible in order to form a smooth & lump free balls while shaping them up, individually
* Step 3
Apply some oil into your palms nicely-
Take lemon sized balls according to your choicest sizes & roll it out to a smooth small balls (Refer to the pics given below)👇🏻
* Step 4
Heat up a frying pan over the medium-high flame- Once hot sufficiently, drop in these prepared Manchurian Balls in it (in one go or in batches, depending on the size of your pan/vessel)- 👇🏻
* Step 5
Fry them nicely until golden browned on all round its sides, perfectly well- 👇🏻
Strain them out to place them on a separate plate/dish, lined up with a kitchen towel/tissue
* Step 6
Now, for the gravy: Again, in a frying pan- Heat up required amount of the oil, then sauté the onions until lightly golden browned by adding some salt in it to hasten the process-
Then, add in all other ingredients & veggies one by one to gently sauté them all 👇🏻
* Step 7
Add in the sauces & ketchup to it by adding a very little amount of water to it since this is mainly a dry one ☝️ hence we don’t need water, more than that- This is used in order to ensure that the veggies are all well cooked & don’t remain undercooked by any chance
* Step 8
Now, add in this thick gravy mixture the fried Manchurian Balls & mix everything well together until nicely combined and well blended with each other- Check on the seasonings part & adjust accordingly if required at all- Flame goes off
* Step 9
Cover the pan now for another 5-6 mins time before serving it piping hot with your choicest fried rice, noodles or simply any types of Indian Breads or similar-
As not to forget, this one’s completely a FUSION RECIPE-
Time to RELISH this DELISH now…
Note: if there is a photo you can click to enlarge it
Share
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
See more
Copyright © 2024 Cookcic