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Ingredient
Top 5 dishes made from Cooking Oil: Any Veg. Oil
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 . Dhokar Dalna or Bengali Lentil Cake Curry (No Onion-Garlic)
Dhokar Dalna or Bengali Lentil Cake Curry (No Onion-Garlic)
One of the most delectable & Royale of the Bong Veg. Dishes-
Majorly, loved by all & despite being made in many a different ways…it’s the most decadent dishes of all the major vegetarian Bengali Styles
Ingredient
To Taste
Salt
1/2 tsp
Sugar
1/2 tsp
Hing/Asafoetida
1/2 tsp
Red Chilli Powder
1/2 tsp
Turmeric
1/2 tsp
Red Chilli Flakes: Optional
1 tsp
Fresh Ginger Paste
1 tsp
Green Chilli Paste
As Required
Cooking Oil: For Shallow Frying the Dhoka
1 tsp
Cumin Seeds
4-5
Cloves
1/2 tbsp
Ginger Paste
1 tsp
Cumins Powder
1 tbsp
Ghee
1 tbsp
Cooking Oil: Any Veg. Oil
Cooking instructions
* Step 1
First Up: Soak the Chana Dal in sufficient water with some salt for overnight or a min. of 7-8 hrs time- Then, straining the water from it- blend it to a thick coarse paste without adding in much water in it at all (in case you find it difficult to grind it just add not more than a tbsp of water into it to blend it nicely)- Set Aside
* Step 2
Next: Cut Up the potatoes, wash & gently sauté with some salt & turmeric until light golden brown, set aside-
Then, heat up a frying pan over the medium flame- Add in the cooking oil with some ghee- Then, add in the Chana Dal Paste, salt & sugar- to taste, hing, dry roasted cumins powder, turmeric & red chilli powders, 2G Paste (Ginger-Green Chilli Paste)
* Step 3
Mix everything well together until nicely combined and well blended & keep sautéing until the mixture absorbs the moisture completely & starts leaving the pan on its own-
Grease a plate/dish with some oil/ghee, transfer/pour in the prepared mixture to it & spread it evenly all along its entire circumference & allow it to cool down slightly before slicing it up nicely to either Diamond/Square/Rectangular Shapes
* Step 4
I made it into the Diamonds Shaped which’s how it’s most commonly done almost in every Bong Households-
Heat up a frying pan over the medium flame- Add in the cooking oil for its shallow/deep fry- I usually go for the shallow frying for the same, strain it well & transfer it to a separate plate/dish, lined up with the kitchen towel/tissues to soak up its excess oil
* Step 5
Once that’s done: Heat up the same pan/wok/kadhai: Add in some more admixtures of the cooking oil & ghee- Throw into it the tempering spices mentioned above- Let them splutter & turn aromatic- In goes the chopped tomatoes, add in some salt to hasten the process of cooking it faster- Well sauté until it turns soft & mushy & juicy enough- Add in the fried potatoes, turmeric & red chilli powders, some more salt & sugar (post checking out correctly), cumins powder & hing- Mix well
* Step 6
Add in some splashes of warm water & continue sautéing until the raw smell goes off entirely & the oil surfaces upto the pan nicely- Add in some more hot water to adjust its gravy consistency & the potatoes to be well cooked-
Add in now, the fried Dhoka into it- Cover & cook on the slow flame for about 7-8 mins time- Finally, add in the Garam Masala Powder & a generous dollop of the desi ghee
* Step 7
Give it all a really nice-good mix-
Turn off the flame & Cover it back- Allow it to be in its standing position for another 8-10 mins time before serving it piping hot with hot steamed rice or phulkas/rotis, etc. Now, transfer it to a separate plate/bowl or directly to the platter- Garnish it the way you like it to be- Relish this DELISH ur own way….ENJOY
Note: if there is a photo you can click to enlarge it
3 . Bread Poha/Upma: Easy, Quick & Delectable Breakfast & Lunchbox R
Bread Poha/Upma: Easy, Quick & Delectable Breakfast & Lunchbox R
A very easy-peasy recipes for our typical Indian Breakfast & Lunchbox platters or similar itineraries…
Ingredient
1 Cup
Fresh Green Peas
1/2 Cup
Tomatoes: Finely Chopped
1 tsp
Ginger Paste
1 tsp
Cumin Powder
1 tsp
Coriander Powder
1/2 tsp
Turmeric
1 tsp
Red Chilli Powder
1 tbsp
Chilli-Tomato Ketchup
1 tsp
Fresh Lemon Juice
1/2 tsp
Cumin Seeds
1 tsp
Mustard Seeds
1/2 tsp
Hing/Asafoetida
8-10
Fresh Curry Leaves
1 tsp
Urad Dal
1 tsp
Chana Dal
1/2 Cup
Peanuts: Gently Toasted
2 tbsps
Cooking Oil: Any Veg Oil
1 tbsp
Butter/Ghee
Cooking instructions
* Step 1
First Up: Cut Up the breads slices & set aside
Next: Chop the assorted aforesaid veggies as mentioned above, set aside
Keep rest all other ingredients mentioned above ready & handy to proceed with the cooking process further
* Step 2
Heat up a frying pan/wok over the medium high heat: Add in the oil to it, followed by the tempering spices- Let them crackle & release aroma- Add in the chopped onions & ginger & sauté nicely until it turns light golden brown in colour
* Step 3
Time to add in the rest of the chopped veggies, tomatoes & some salt- continue sautéing until the raw smell goes off & they turn a bit soft too-
In goes the turmeric & the red chilli powder, cumins & coriander powders too- Mix it all nicely until well combined
* Step 4
Add in some water- Cover the mixture, reduce the heat & allow the mixture to be well cooked-
Once done: Add in the cut up breads slices, mix everything well together until nicely combined and well blended- Cover it back to cook a bit more so as to absorb the juices from the mixture nicely
* Step 5
Once that’s done too: Checkout the seasonings-adjust accordingly- Add in the chilli-tomato ketchup, give it all a final good mix (this can be added earlier too, while cooking this gravy mixture)- Add in a dollop of some butter/ghee- Goes a quick mix & now the flame goes off
* Step 6
Add in a tsp of fresh lemon juice before serving it piping hot as in your quick breakfast/evening snacks/lunchbox dishes
Transfer it to a separate plate-
Garnish it your own way- It’s absolutely ready to be relished with your favourite hot cuppa ….& Enjoy…
Note: if there is a photo you can click to enlarge it
4 . Nutritious Multi-Seeds Masala Chicken Curry
Nutritious Multi-Seeds Masala Chicken Curry
Try out this unique & extremely delectable recipe…
You’ll get it all…
Ingredient
500-600 gms
For the Chicken Marinade: Chicken on Bones
1 Pinch
Sugar
2 tbsps (2 G)
Paste: Ginger-Garlic Paste Each one tbsp
3-4
Green Cardamoms
1 tbsp
Pumpkin Seeds
1 tbsp
Sunflower Seeds
1 tbsp
Melon Seeds
1 tbsp
Sesame Seeds
1 tsp
Dry Pomegranate Seeds
1 tbsp
Fresh Lemon Juice
1 tsp
Cumin Seeds
1 tsp
Coriander Seeds
1 tsp
Black Peppercorns
2 tbsps
Plain Yoghurt
1/2 tsp
Turmeric
1 tsp
Salt
7-8
Cloves
1 tsp
Mustard Seeds
1/2 Cup
Cooking Oil- Any Veg. Oil
2 tbsp
Ghee: Optional (Recommend)
Cooking instructions
* Step 1
Firstly get all your ducks ready, in a row-
Dry roast the aforesaid seeds & a few dry whole spices-
Cool down completely to blitz it to a smooth powder
* Step 2
* Step 3
Marinate washed chicken pieces with the same, ie. freshly ground seeds & nuts & spices Masala Powder, (the entire powder prepared- need be used in 2 Batches)-
Make some gashes in the chicken pieces for the blended spices to coat well with it-
Cover it & set aside for at least 4-6 hrs time, overnight is best (I usually prefer doing that)
* Step 4
* Step 5
Now, heat up a frying pan/kadhai/wok over the medium flame: Add in the oil/ghee & the tempering spices- Let them turn aromatic & start spluttering-
Add in the chopped onions & the 2G Paste & sauté until nicely golden browned-
Add in the marinated chicken pieces to it now- Sauté until the oil surfaces upto the pan-
Goes in the freshly prepared seeds, nuts & dry spices powder-
Give it all a good mix & add some hot water to it now for the chicken to be well cooked
* Step 6
Cover the pan & let it cook for about 12-15 mins time while stirring occasionally in between & checkout the seasonings post the given time, adjust accordingly if necessary-
If the chicken is well cooked already add in the final touches of the Garam Masala Powder & a dash of ghee, a handful of finely chopped coriander leaves-
Give it all a good mix, turn off the flame and cover it back to sit on the hot oven for another 10 mins time before serving it piping hot on the DT Platters
* Step 7
Once the given time is over now-
Plate it out and Garnish it your own way-
Best served with either hot steamed rice/pulao/fried rice or any types of Indian Breads
ENJOY
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
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