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Top 5 dishes made from Hing/Asafoetida: Optional
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 . Jeera Aloo or Aloo Jeera: No Onion-Garlic
Jeera Aloo or Aloo Jeera: No Onion-Garlic
A very commonplace yet immensely easiest, quickest & enormously DELISH this dish is all about without any extravaganza of several ingredients or components other than the key ones that very much reflect in its very name- JEERA ALOO & just that…!!!
It can also be prepared with some leftover boiled potatoes in the fridge as I did, this time-
The potatoes were the leftovers from my Yday’s one Mutton preparation which’s yet to be uploaded shortly 👍🏻
Ingredient
1 tsp
Turmerics
1 tsp
Red Chilli Powder
1 Pinch
Hing/Asafoetida: Optional
2 tbsps
Ghee
1 tbsp
Cumin Seeds
1/8-1/4 Cup
Fresh Coriander Leaves: Finely Chopped
Cooking instructions
* Step 1
To begin with: Boil the Potatoes, peel nicely & chop them into your desirable sizes or as aforementioned-
Set aside for the time being
* Step 2
Heat up a frying pan over the medium flame: Add into it the ghee, followed by the Tempering Spices: Dry Red Chillies, Hing & Cumin Seeds- Sauté for about 30-40 secs time until they turn aromatic- Add into it the boiled potatoes now & continue sautéing
* Step 3
Reduce the flame to the medium now & keep sautéing, add in some salt to taste, turmerics, red chilli powder & sauté until it’s all nicely combined & well incorporated finely to get infused properly
* Step 4
If it sticks to the pan, throw in some splashes of warm water (SOS), to prevent sticking to the pan & burning- Else, water isn’t called for this particular recipe-
In goes, the Bhuna Masala Powder now as well as the finely chopped coriander leaves-
Give it all a really good mix altogether- Flame goes off
* Step 5
Cover it for another 5-8 mins time before serving-
It’s absolutely ready to be served hot now-
Enjoy this delicious bowl with your choicest Indian Breads & Dal or even Dal-Chawal 💁♀️🤤😋
Note: if there is a photo you can click to enlarge it
4 . 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
To Taste
Salt
1/2-1 tsp
Sugar: Recommended
1/2 Cup
Fresh Green Peas
1/4 Cup
Cherry Tomatoes: Optional
1 tsp
Cumin Seeds
1 tbsp
Ginger Paste
1Pinch:
Hing/Asafoetida- Optional
as required
Cooking Oil: Any Veg. Oil
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
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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