Home
Ingredient
Top 5 dishes made from Tempering Spices: Bay Leaf
1 . 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
2 . Bengali Aloo-Kumro’r Chhokka: (Pumpkin Sabji with Potatoes & G
Bengali Aloo-Kumro’r Chhokka: (Pumpkin Sabji with Potatoes & G
This one’s again another a very traditional commonplace Bengali Recipes that absolutely the entire Bengali clan is well aware of & quite familiar with-
It’s best had with either piping hot steamed rice and thin/runny dal to get along with it, aptly or with the Luchi ie. the Bengali Puris…Could also be used during the ‘Puja Bhog’ too, as traditionally it’s mostly relished that way-
It ALL, compliment one another in this regular & simplest BONG recipe/platter just perfectly well
Ingredient
As Per Taste
Salt
1/2 Cup
Fresh/Frozen Green Peas
1/2 Cup
Fresh Tomatoes: Finely Chopped
1 tbsp (2 G)
Paste: Ginger-Green Chillies Paste
1 tsp
Cumins Powder
1 tsp
Coriander Powder
2-3 tbsps
Mustard Oil
1 tbsp
Ghee
Cooking instructions
* Step 1
First Up: Get-Set-Ready with all the ingredients aforesaid to start on with the cooking process, fast- For that, Chop/Cut Up the veggies as mentioned above, and set aside- Be ready with the rest of all other dry, wet & tempering spices whichever’s mentioned above & set aside
* Step 2
* Step 3
Now, heat up a frying pan/vessel/cauldron over a medium flame- Add the measured Mustard Oil to it, followed by the tempering spices & allow them to splutter & turn aromatic- In goes the cut-up pumpkin & potato pieces (together almost) & sauté by adding in some salt, turmeric & red chili powders to it, until it’s nicely sautéed to light golden brown & also quite a bit shrunk from its initial volumes
* Step 4
Then, throw in the chopped tomatoes & green peas & some dash of hot water to it to continue with the ease of sautéing without sticking to the bottom of the pan at this point- Now one by one, add in all the aforesaid dry Masalas, sugar, etc. also do checkout the seasonings at this point too (If at all required, can be adjusted later on as well)- Once that’s well sautéed sufficiently, pour in some (not much) hot water to it to be well cooked thereafter
* Step 5
Lower the flame to the low-medium, cover & cook for about another 5-7 mins time while stirring occasionally in between to avoid sticking to the pan- This very dish doesn’t have much gravy consistency at all rather, it’s on either completely drier side or just semi-gravy is maintained to get it well cooked- Once that’s sorted, just before turning off the flame, add in the ghee, roasted Masala Powder & the freshly chopped coriander leaves
* Step 6
Mix everything well together until nicely combined & well blended- Cover it back- Flame goes off- Let it stand in its standing position for another 6-8 mins time before serving it piping hot with the main course of your choice since this one’s quite ideal as in the side dish item- Garnish it your way & ENJOYYYYYYYY !!!!
Note: if there is a photo you can click to enlarge it
3 . Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes 🥔
Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes 🥔
Nothing’s much to talk/write about this one-
All the Bong households are absolutely & typically well aware of the dish & recipe & the right way to have it, whether in the Lunch or Dinner Menus.
Ingredient
4-6 pieces
Rohu/Katla Fish
1/2 tsp
Turmeric
1/4 tsp
Red Chilli Powder: Optional
1/2 Cup
Fresh Tomatoes: Finely Chopped
1 tsp
Cumins Powder
1 tsp
Coriander Powder
1/2 tbsp
Fresh Ginger Paste
1/2-1 tsp
Red Chilli Powder
1/2-1 tsp
Kashmiri Red Chilli Powder: Optional
1 tsp
Cumin Seeds
Cooking instructions
* Step 1
Firstly: First up: Wash, clean the fish pieces, coat well with some salt and turmeric powder all over, cover it- set aside for at least 15-30 mins time. Make a smooth paste of the aforesaid dry ground spices, adding a little water to it- set it aside for the time being
* Step 2
Cut, wash & clean the cauliflower florets, drain the water & set aside...Peel, Cut & boil the potatoes, drain & set aside...Heat up a frying pan over the medium flame- Sauté gently both the parboiled cauliflower & potatoes until lightly golden brown- Set aside
* Step 3
In the same pan: Add in some more oil & fry the fish pieces & transfer it to a separate plate- Set aside...
Use the same pan for the rest of the cooking by adding some more oil into it (if required)
* Step 4
Heat it up over the medium flame again: Add in the tempering spices- sauté for a minute or so, then add in the chopped tomatoes & some salt and keep sautéing until they become soft, juicy & mushy
* Step 5
Add in now, the lightly sautéed potatoes & cauliflower to it & sauté everything well together until nicely combined & properly incorporated & until cooked as well- For that cover the lid of the pan & allow it to cook for the next 5-7 mins time, stirring occasionally in between, checkout the seasonings too & add in the mixture of the rest other aforementioned ground spices, continue sautéing
* Step 6
Add in some splash of water, while sautéing at this point until the oil surfaces up- Add in some more water for the required gravy consistency- Allow it to cook until the cauliflowers & potatoes are nicely soft/tender & juicy but not mushy though (hence the big cauliflower florets are required)
* Step 7
Cover & Cook over the low-medium flame, until nicely done. Checkout now, the doneness of the entire thing- Turn off the flame & let it sit on the hot oven top with the lid on for about another 10 mins time before serving it piping hot with hot steamed rice
* Step 8
Transfer it to a serving bowl/platter: Garnish the way you like it to be.I kept it as is, without any further garnish or toppings…ENJOY YOUR MEAL
* Step 9
Note: if there is a photo you can click to enlarge it
4 . Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-C
Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-C
A very much known & a commonplace recipe in any Bengali households, mostly during the winter seasons wherein the best versions of the cauliflower produces are well prevalent in the state/city…
Though for us we do get almost throughout the year, nowadays but I believe, winter time is the best season surely for most of the fresh veggies occupying the market place…
I this particular recipe- In fact nothing from the Cauliflower gets wasted-
Obviously, the florets are used in preparing the most delectable curries, the stalks/stems are used thus (this recipe) & even its leaves are cooked too, in a similar delectable & most amazing manner & all of that taste absolutely delicious and immensely flavourful 😋
Ingredient
1/2 tsp
or A Pinch Sugar
2.5 tbsps
For the Mustard Paste: sustard Seeds
1 tbsp
Brown Mustard Seeds
1 tsp
PanchPhoron
1/2 tsp
Turmeric
1 tsp
Red Chilli Powder
Cooking instructions
* Step 1
Get all the aforementioned veggies washed, cut up & set aside- The Mustard Seeds Paste to be freshly blended & set aside with a cover on- Prawns are gently sautéed by marinating with some salt & turmeric & having rested for 15 mins. Heat up a frying pan over the medium flame next & add in the mustard oil & allow it to fume well enough to release its excessive pungent smell & turn a bit pale- Then add in the tempering spices & sauté until they’ll turn aromatic nicely & start splattering
* Step 2
In goes the chopped veggies, one after the other-
Eggplants & the parboiled cauliflower stalks at the last & after dropping in each veggies, sauté it for a minutes time & then add on the other- Sauté nicely by adding in some more salt & sugar as well- Add in some splashes of warm water while sautéing the veggies, so that they don’t stick to the pan & get burnt- Cover & cook for sometime more until the veggies turn soft & tender enough
* Step 3
Once that’s done: Add in the Mustard Paste & the lightly sautéed prawns (if using it) to it along with some more water to it by washing the blender jar, ensuring the entire paste is cleaned well & poured into the pan with the sautéed veggies mixture to be well combined & finely incorporated with-
Cook with the lid on & stirring occasionally in between ensuring the mixture doesn’t stick to the pan & becomes well cooked, raw smell of the mustard paste is completely gone
* Step 4
Also, it’s finely blended with the entire mixture, giving out a tender & mushy texture to it- Finish it off with the dash of the reserved mustard oil & a tsp of the Dry Roasted PanchPhoron, giving it all a good mix & There you go
It’s absolutely ready to be served now with hot steamed rice and any other condiments of your choice !
Note: if there is a photo you can click to enlarge it
5 . Paneer Posto/Paneer in the Poppyseeds & Melon & Mustard Seeds Gravy: A No-Onion-Garlic Recipe
Paneer Posto/Paneer in the Poppyseeds & Melon & Mustard Seeds Gravy: A No-Onion-Garlic Recipe
This one’s quite a common though yet, absolutely delectable in its own 💁🏻♀️
Without any usage of the Onion-Garlic how can this be simply a DELISH-
To know that, you’ve to quickly prepare it on your own and simply relish…!!!
Ingredient
2 tbsp
To Taste Salt
1/2 tsp
Sugar
1/2 Cup
Poppyseeds & Melon Seeds Paste
1/2 tsp
Cumin Seeds
3-4
Cloves
1 tbsp
Ghee
2-3 tbsps
Cooking Oil: Any, Veg. Oil
Cooking instructions
* Step 1
First Up: Slice/Cut up the Paneer into your desired sizes/pieces & set aside by marinating with some salt & turmeric for around 10 mins time-
Then, lightly sauté it (this step is completely optional though)- In my family it’s preferred this way always-
However, you take your own call on it
* Step 2
One important tip- Post, gently sautéing the same if you immerse/soak it in the warm salted water for just a few mins time, it remains absolutely soft & tender as it’s initially, before the sauté-
Next, is to prepare the curd mixture-
For that, in a separate bowl: Add in the measured curd with some more salt & sugar & well whisk it to keep ready
* Step 3
Our Poppyseeds & Melon Seeds Masala Paste, should also be prepared & ready beforehand-
In the prepared Curd Mixture- You can choose to add in the rest other dry spices like the Turmeric, Red Chilli Powder (Both- Normal & Kashmiri), Cumins & Coriander Powders, etc. Giving it all a nice mix altogether & set aside for its later use
* Step 4
Now, heat up a pan/kadhai, over the medium flame & add in the required amount of cooking oil aforementioned-
Add in the tempering spices to it & wait until they get aromatic & start spluttering-
Time to add in the Seeds Paste that’s been freshly prepared & some salt, sauté until the raw smell goes off & the oil surfaces upto the pan
* Step 5
At this point add in the beaten Curd & Spices Mixture along with a dash of water to it by washing the vessel in which the curd & spices were whisked in & continue sautéing again, until the oil surfaces upto the pan once again- Throw in the Paneer pieces into the gravy mixture now& some more hot water to it & mix everything well together until all’s combined and well blended & incorporated
* Step 6
Cover & cook for about 7-8 mins time- keep the flame to the low-medium & stir occasionally in between-
Then uncover, adjust the seasonings if required & also the gravy consistency as is required by you- In that case, bring it to a boil once again-
Add in the Garam Masala Powder, a dash of ghee & finely chopped coriander leaves & give it all a really good mix until nicely combined and well incorporated altogether
* Step 7
Cover it back, turn off the flame & let it rest in its standing position for another 10 mins time before serving it piping hot- Post the given standing time- Dish out & garnish it your way & just dive into it, in about No Time-
This DELISH is absolutely ready now to be served piping hot now with your choicest any Indian Breads or hot steamed rice 🍚
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