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Ingredient
Top 5 dishes made from Nigella Seeds/Kalounji
1 . Broccoli Fritters or Broccoli Pakora
Broccoli Fritters or Broccoli Pakora
The most simplistic yet unique in its own way…A Must Try
Ingredient
2 Cups
Broccoli: Parboiled & Grated
To Taste
Salt
1/2 Cup
Besan
1/2 Cup
Rice Flour
1/4 Cup
Cornflour: Optional
1 tbsp
Fresh Lemon Juice
1.5 tbsps (3 G)
Paste
1 Cup
Onion: Finely Sliced
1 tsp
Roasted Cumins Powder or alternatively, Roasted PanchPhoron Masala Powder (I’ve used the latter)
1/2 tsp
Turmerics
1 tsp
Nigella Seeds/Kalounji
1/2 tsp
Ajwain/ Carom Seeds
1 tsp
Chat Masala
as required
Cooking Oil: For Deep Frying
Cooking instructions
* Step 1
First Up: Parboil the Broccoli with some salt, drain the water & set aside for sometime for its excess water to get drained out & grate it easily-
Transfer it to a separate mixing bowl for rest all other aforesaid ingredients to be mixed into the same now, one by one
* Step 2
Into the same bowl: Add in rest all other ingredients aforementioned ingredients and mix everything well together until nicely combined and well blended together-
Use water judiciously as much little as you can since we need a thick & sticky batter consistency for the fritters to be deep fried
* Step 3
Heat up a wok/kadhai/frying pan over the medium-high flame: Add in the requisite amount of oil for the deep frying purpose-
Add into it, the pakoras with your hand or with the help of a spoon, fry until deep golden browned from all its edges & both the sides- Strain & Transfer it to a separate plate lined up with a kitchen towel/tissues
* Step 4
Sprinkle from the top some black salt & chat masala powder- Serve it absolutely piping hot with your favourite dips/sauces & salads & not to forget to accompany it with your favourite hot cuppa
Note: if there is a photo you can click to enlarge it
2 . Designer Mathri: Rose Diya Patterns
Designer Mathri: Rose Diya Patterns
Nothing much to talk about these- Across India 🇮🇳 these are prepared regardless of which part/province you’re from…
I normally try to prepare it in different designer shapes & sizes…Well, as many as I do have my own expertise on-
Not all the designs I can prepare or perhaps they’re yet to depict & master on alongside honing into my own culinary skills…
Just to cut the chase, whichever designs, shapes & sizes you give it to the same-
It tastes all similar & alike & that too, if you’re preparing it from the same dough & in similar flavourful styles
Ingredient
2 Cups
Maida/All-purpose flour
1/2 Cup
Wheat Flour
1-1.5 tbsp
Salt or To Taste
1 tsp
Red Chilli Powder
1/2 tsp
Turmeric Powder
1/2 tsp
Nigella Seeds/Kalounji
1/2 tsp
Ajwain/Carom Seeds
1/4 tsp
Hing/Asafoetida: Optional
Cooking instructions
* Step 1
In a large mixing bowl: Add in all the aforementioned dry ingredients & mix well with a whisker, until all are nicely combined
* Step 2
Add in the ghee/oil for the moin/shortening (to make it absolutely crispy) & again, now with the help of your right hand mix this ghee/oil until its texture becomes crumbly like the wet sand
* Step 3
That’s the indication of the perfect moin or shortening for any crispy savoury items, like this one
* Step 4
Once well mixed: Add in the measured water in batches to it to knead and form a tight dough (not as we normally prepare for our Rotis or chapatis, this need be tighter than that)
* Step 5
Once kneaded: Apply some more oil/ghee in it & with your hands smear it well, all along & now, cover it to let it rest for at least 30 mins time
* Step 6
Post the given time: Uncover it, once again knead it well with hands- Divide it into 4 equal portions- Keep one portion to work on with & the rest 3 again back to bowl & cover it so as not to lose its moisture & become dry
* Step 7
Now, on the rolling surface: Roll it out thinly but not very thin (shape isn’t important herein since we’re gonna shape it later differently- With the help of any glass/bowl/cookie cutter that’s round in shape, cut it out as many small Roundels that’s possible out of the bigger one
* Step 8
Then, put back the extra shapeless dough to the bowl again & now, arrange them one after the other (4-6), overlapping each other in a row- press each one of that, gently yet firmly so as it doesn’t open up while frying them
* Step 9
Roll it out carefully & gently- Then, take it in your palms & press it in its middle- you’ll notice the rose petals have formed automatically with that- Divide each such rolls into 2 halves to get 2 mathris out of the same
* Step 10
Heat up a frying pan over the medium flame: Add in the measured oil/ghee for its deep frying- Once the oil/ghee is hot, drop down the raw mathris gently & carefully, in batches & not everything altogether- keeping some space for them to bloom inside the oil & for easy flipping over (if required)- Fry them until, slightly dark golden brown
* Step 11
Once that’s done Transfer them to a strainer dish for the excess oil to be collected in the dish under it leaving it dry & crispy & not soggy & also the perforations in the strainer help the mathris to release hot steam to escape hence, remaining crispy enough for the longer period of time
* Step 12
For the Diya Design: Roll out about 4-5 Puris & then, place one puri over the other- To do so perfectly, prepare a little bit of maida & ghee mixture (this acts as the gum like consistency for the puris to stick with each other rightly) & then, cut that out into a perfect square/rectangular shape (don’t throw the cut out edges, that can be further cut out into small squares/diamond shapes & well fried as the normal mathris)
* Step 13
Now, cut out each of the small squares or rectangular pieces into 2 halves- 2 triangles you’ll get-
Next join the two edges of each triangle & tuck it well together- You’ll get the very Diya patterns…
* Step 14
Follow the same procedures for its deep frying & then, straining them out- Allow all of the fried mathris to cool down completely & then, store them into an air-tight jar- It’s shelf life is quite longer in the RT, at least for a fortnight or could be slightly more if one can control his/her undue binges & not munch onto the same
* Step 15
Dish out in the serving platter to enjoy with your tea or coffee & to binge on, as an anytime & everytime snacks recipe
Note: if there is a photo you can click to enlarge it
3 . Potol’er Khosha Bata/Parwal Peels Paste
Potol’er Khosha Bata/Parwal Peels Paste
A very commonplace Bong delicacy in almost every household (not sure, if people do prepare it these days) but I’m familiar with it & a few more ‘veggies peels delights’ since my childhood & I still do enjoy preparing all that, whenever I do have sometime & not feel like having too many substantial condiments as in the forms of curries or gravy items-
That’s the time these are ideally called for, into my kitchen conundrums
Ingredient
1/2 tsp
Sugar
1 tsp
Nigella Seeds/Kalounji
2 tbsps
Mustard Oil
1/8 Cup
Water: RT/Warm
Cooking instructions
* Step 1
First Up: Wash the Parwal and peel off its skins-
Set aside the Parwal for a different recipe preparation & once again wasn the skins well- Pat dry, as much as is possible-
Get rest other ingredients aforesaid ready & handy
* Step 2
Heat up a frying pan/pot, over the medium flame & add in the measured oil-
Add in the tempering spices to it & sauté until they start spluttering and turn fragrant-
Add in the sliced onions, garlic cloves & green chillies & continue sautéing until they’re translucent-
Time, to add in the Parwal Peels to it now & continue sautéing over the medium flame
* Step 3
Add in the seasonings & the water & cover it & allow it to cook for about 8-10 mins time, stirring occasionally in between, until they’re quite soft and reduced in its initial quantity-
Turn off the flame flame and give it all a final good mix & cover it back to rest on the hot oven to cool down gradually & completely
* Step 4
Once completely cooled down-
Add in the same, in a blender jar & make a thick yet smooth & supple paste out of it-
It’s better had & enjoyed mostly with the hot steamed rice- All the typical Bongs relish it that way-
However, you can take your own call on it
Dish out, garnish it your own way and simply relish this DELISH
* Step 5
E-N-J-O-Y….
Note: if there is a photo you can click to enlarge it
4 . Designer Rose Methi Masala Mathri
Designer Rose Methi Masala Mathri
These are all time favourites for mostly ALL...
The designer looks of it, as if enhances its tastes- though it’s our same age old traditional Methi Masala Mathri but wrapped up in a completely different looks 💁♀️👍
Ingredient
2 Cups
Maida/All-purpose flour
1/2 Cup
Wheat Flour
1-1.5 tbsp
Salt or To Taste
1 tsp
Red Chilli Powder
1/2 tsp
Turmeric Powder
1 tbsp
Kasuri Methi
1/2 tsp
Nigella Seeds/Kalounji
1/2 tsp
Ajwain/Carom Seeds
1/4 tsp
Hing/Asafoetida: Optional
Cooking instructions
* Step 1
In a large mixing bowl: Add in all the aforementioned dry ingredients & mix well with a whisker, until all are nicely combined
* Step 2
Add in the ghee/oil for the moin/shortening (to make it absolutely crispy) & again, now with the help of your right hand mix this ghee/oil until its texture becomes crumbly like the wet sand- Please refer to my pics below 👇🏻
* Step 3
That’s the indication of the perfect moin or shortening for any crispy savoury items, like this one
* Step 4
Once well mixed: Add in the measured water in batches to it to knead and form a tight dough (not as we normally prepare for our Rotis or chapatis, this need be tighter than that)
* Step 5
Once kneaded: Apply some more oil/ghee in it & with your hands smear it well, all along & now, cover it to let it rest for at least 30 mins time
* Step 6
Post the given time: Uncover it, once again knead it well with hands- Divide it into 4 equal portions- Keep one portion to work on with & the rest 3 again back to bowl & cover it so as not to lose its moisture & become dry
* Step 7
Now, on the rolling surface: Roll it out thinly but not very thin (shape isn’t important herein since we’re gonna shape it later differently- With the help of any glass/bowl/cookie cutter that’s round in shape, cut it out as many small Roundels that’s possible out of the bigger one
* Step 8
Refer to the pics- Then, put back the extra shapeless dough to the bowl again & now, arrange them one after the other (4-6), overlapping each other in a row- press each one of that, gently yet firmly so as it doesn’t open up while frying them
* Step 9
Roll it out carefully & gently- Then, take it in your palms & press it in its middle (just exactly, as is shown in the pics), you’ll notice the rose petals have formed automatically with that- Divide each such rolls into 2 halves to get 2 mathris out of the same
* Step 10
Heat up a frying pan over the medium flame: Add in the measured oil/ghee for its deep frying- Once the oil/ghee is hot, drop down the raw mathris gently & carefully, in batches & not everything altogether- keeping some space for them to bloom inside the oil & for easy flipping over (if required)- Fry them until, slightly dark golden brown
* Step 11
Once that’s done Transfer them to a strainer dish for the excess oil to be collected in the dish under it leaving it dry & crispy & not soggy & also the perforations in the strainer help the mathris to release hot steam to escape hence, remaining crispy enough for the longer period of time
* Step 12
The 2nd design is the bow tie one kindly refer to the pics given below- cut it out accordingly & then fold it similarly, as is seen therein & form the shape of a bow-tie just easily & in no time- Just ensure to dip your fingers in some water gently while folding them for the cut-outs to stick together with each other firmly & doesn’t come out/break while frying them
* Step 13
Follow the same procedures for its deep frying & then, straining them out- Allow all of the fried mathris to cool down completely & then, store them into an air-tight jar- It’s shelf life is quite longer in the RT, at least for a fortnight or could be slightly more if one can control his/her undue binges & not munch onto the same
* Step 14
Dish out in the serving platter to enjoy with your tea or coffee & to binge on, as an anytime & everytime snacks recipe
Note: if there is a photo you can click to enlarge it
5 . Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry)
Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry)
This is one of my favourites & again , one of the Bong commonplace dishes...
This is quick, easy & flavourful to make when in utter haste yet simply can’t let go of the stereotypical FISH CULTURE & FANTASIES OF THE BONGS
Try this out yourselves & you’ll get to know that...!!!
Ingredient
to taste
Salt
1 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
1/2-1/3 Cup
Fresh Coriander Leaves: Finely Chopped
1 tsp
Nigella Seeds/Kalounji
Cooking instructions
* Step 1
First up: Wash, Clean the fish pieces & coat with some salt and turmeric powder & apply generously all along the same- Cover & set aside for about 30 mins time before frying
* Step 2
Heat up a frying pan over the medium flame: Add in the measured mustard oil- Allow the oil to fume perfectly well & to evaporate the pungent smell of the Mustard Oil (that’s absolutely essential), then add in the fish pieces & fry them in batches until dark golden brown
* Step 3
While frying the fish pieces: Reduce the flame to medium-high & gently & cautiously fry them until one side is done properly & then to flip onto its other side & well fry until our own desired crispness & colour
* Step 4
Once done: Transfer them to a separate plate/dish & get ready for the main cooking part...keep rest all other ingredients ready & handy... With all the aforementioned dry spices (powders)- Make a mixture of the same with some water, set aside except the coriander leaves, nigella seeds & dry whole red chillies
* Step 5
If required: Dry Roast the Cumin Seeds at home, cool it down to ground it to a smooth powder later on for this cooking & storing the rest in an airtight container for later use in any other dishes
* Step 6
The rest other aforementioned ingredients are ready now....👇🏻
* Step 7
Heat up a frying pan/wok/kadhai: Add in the rest of the oil (if required), then add in the nigella seeds & dry red chillies- Sauté for a minute until turns aromatic, then add in the chopped tomatoes and continue sautéing until its nicely mushy & juicy
* Step 8
Once its soft & mushy enough: Add in the pre-diluted ground spices mixture to it while stirring continuously until the raw smell goes off & everyday’s nicely combined
* Step 9
If required: Add in some water so as to sauté the gravy Masala mixture not burn or stick to the pan... Cover the pan at this point & reduce the flame to low-medium & let it cook for about another 5-6 mins time until the oil surfaces up the pan
* Step 10
This is the good time to add in some more water (warm), for the perfect gravy consistency according to our own choices...Give it all a really good mix until everything’s nicely combined
* Step 11
Add in the fried fish pieces to the boiling gravy now- Mix/immerse into the gravy well- Checkout the seasonings (adjust at this point, if anything’s required), put back the cover of the pan & allow it to cook for another 8-10 mins time or until properly cooked, flame should be at low-medium
* Step 12
Once done: Turn off the flame and let it sit on the hot oven for the next 10-12 mins time before serving it piping hot with equally piping hot steamed rice & enjoy the typical Bengali ‘Machh-Bhath’ in the main course menu of your Lunch
Note: if there is a photo you can click to enlarge it
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