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Top 5 dishes made from Tomato (Big): Finely Chopped
1 . Tadka Dal (Kolkata famous street-food): Egg Dal Tadka
Tadka Dal (Kolkata famous street-food): Egg Dal Tadka
Nothing’s much to talk about this one All the Bongs are aware of this immensely popular & typical Punjabi Street Food- Dal Tadka or Tadka Dal of Kolkata-
Kolkata & the Kolkatans are kinda inseparable from this very famous dish from the land…
Ingredient
1 tsp
Salt
1 tsp
Red Chilli Powder
1 tsp
Garam Masala Powder
1/4 tsp
Hing: Optional
1-2 tbsps
Butter
1.5-2 Cups
Onions: Finely Chopped
4-5
Cloves
1 tsp
Cumin Seeds
1 tsp
Coriander Seeds
1/2 tsp
Turmeric
1 tsp
Ghee: Optional
1-1.5 Cups
Water (Hot): For the Gravy Consistency
Cooking instructions
* Step 1
Firstly: As aforesaid, wash well & in the clear water, soak the lentils for the given time period & the following day, strain it nicely & pressure cook it with adding into it rest all other ingredients that’s been mentioned above for about 5-6 whistles or until the lentils are well cooked/boiled to turn absolutely soft yet not completely mushy- Let the pressure in the cooker release normally & then, check it well & mix it nicely- Set Aside
* Step 2
Next, heat up a frying vessel/pan over the medium flame & add into it the cooking oil & butter both or ghee (for the butter to be added in at the end), throw in the whole dry spices in it- Let them crackle & turn fragrant, followed by the chopped onions to it & sauté until nicely translucent or very gently golden brown in colour- Continue sautéing until the raw smell goes off & it becomes quite soft- In goes the chopped tomatoes now, sauté continues
* Step 3
Add in the salt at this point to hasten the process of sautéing & help the tomatoes get soft & mushy in less time- Cover it & let it cook for about 2-3 mins time while stirring occasionally in between, add in some splashes of hot water (if you find that the mixture is getting dried up quickly to sauté it nicely), until the oil surfaces upto the pan
* Step 4
Time to add in the measured hot water to adjust its gravy consistency perfectly- It should be on the thicker & stickier side & no way thin or runny at all-
Now, at this point- You can either choose to keep it as is & enjoy it simply by finishing it up with the dollops of butter, finely chopped coriander leaves, kasuri methi & garam masala powder, etc.
* Step 5
Mixing all together nicely until well combined & finely incorporated or divide it into two parts (one veg portion) & the other half need be added with the scrambled eggs (the one exactly what this recipe calls for), though I kept both the versions of veg & the eggs one
* Step 6
To get it mixed with the eggs: Heat up another frying pan/kadhai over the medium flame- Break into it, the numbered eggs mentioned above- Add in some salt & black peppers & scramble it nicely- Don’t over cook it at all- It should be kept on the softer side, now add in the cooked portion of the Tadka Dal to it, mix everything well together until nicely combined and well blended/incorporated
* Step 7
Turn off the flame & let it sit on the hot oven for another 10 mins time before serving it piping hot with your choicest of hottest Indian Bread Types- Now, transfer it to a separate serving plate/bowl: Garnish it your way- By adding some additional dollops of the butter, finely chopped coriander leaves, lemon wedges, onions & tomatoes roundels, etc.
* Step 8
It’s best had with any type of Indian Breads or typically in Kolkata- People, love to enjoy this with the Rumali Roti or simply homemade Phulkas & some green salads to top it all
RELISH THIS DELISH
Note: if there is a photo you can click to enlarge it
2 . Kerala Style: Green Moong Dal Curry or Pachai Payaru Kuzhambu
Kerala Style: Green Moong Dal Curry or Pachai Payaru Kuzhambu
One of the most authentic recipes of the traditional Kerala Cuisine & also is a part of the ‘’Sadhya Onam’’ too !!!
Ingredient
1 tsp
or To Taste Salt
1/2 tsp
Turmeric
1-1.5 Cups
Water: Hot
1/2 tsp
Ginger Paste
1 tsp
Cumin Seeds
1 tsp
Mustard Seeds
1/4 tsp
Hing
2 tbsps
Ghee
Cooking instructions
* Step 1
First Up: The Green Moong need be soaked overnight and then pressure cooked the following day with sufficient water, garlic cloves (chopped), Salt & Turmeric, Hing, Ginger (Chopped or paste), Chopped Tomatoes & a handful of curry leaves (slightly crushed/broken in between your palms & fingers)
* Step 2
Pressure cook until it turns out to be quite warm bit mushy and extremely soft creamy in texture- Any which ways we have to later on kinda mush-mash it even more if it’s not that much mushy at this stage- Now, set it aside for sometime
* Step 3
Heat up a frying pan over the medium flame: Add in the oil & the Tempering Spices- Allow it to crackle & turn fragrant…Add in the chopped onions & sauté until translucent then in goes the pre-cooked Dal into it- Mix everything well together until nicely combined and well blended- Add in some hot water too at this point- Cover it & let it cook for about 7-8 mins time while stirring occasionally in between
* Step 4
Post the given time: Uncover, give it a good stir- checkout the seasonings at this point, adjust if necessary- Add in the ghee as the finishing touch- Mix well & cover it back again- Put off the flame & let it rest for another 10 mins time-Plate it out- Garnish it, the way you like & well, you’re good to go- just enjoy it with either hot steamed rice or any kinda Indian Breads
Note: if there is a photo you can click to enlarge it
3 . Cauliflower Sabji/Aloo-Phulkopir Dalna: Typical Bengali Style (No Onion-Garlic)
Cauliflower Sabji/Aloo-Phulkopir Dalna: Typical Bengali Style (No Onion-Garlic)
Another typical Bengali DELISH & nothing Hi-Fi…which’s prevalent & cooked in almost all the Bong Kitchens!
Ingredient
1/2 Cup
Fresh or Frozen Green Peas
To Taste
Salt
To Taste
Sugar: Optional (Recommend though)
1/2-1 tsp
Red Chilli Powder
1 tbsp (2 G)
Paste: Ginger-Green Chilli Paste
1-1.5 tbsps
Ghee
4 tbsps
Cooking Oil: Any Veg. Oil
1 tsp
Cumins Powder
1 tsp
Coriander Powder
As Required:
Water (Warm)- For the Gravy Consistency
1 tsp
Cumin Seeds
3-4
Green Cardamoms
1 inch
” Cinnamon Stick
4-5
Cloves
As per requirement
Garnish: Freshly Chopped Coriander Leaves- Optional
Cooking instructions
* Step 1
Firstly:Cup up the Cauliflower & the potatoes as directed above wash them well & let the remaining water drain & then gently sauté each one of them separately- By heating up a frying pan over the medium flame and adding on the Cooking Oil to it- Once done, set aside
* Step 2
That’s how it should look like- Each one of them, respectively and individually- As seen in the pics shared, down below 👇🏻 Transfer them to a separate plate/dish & proceed towards the rest of the cooking procedure
* Step 3
In the same pan/vessel: Add in some more cooking oil and let warm up as required- Add in the Tempering Spices that’s all been mentioned above allow them to turn fragrant- In goes the 2G Paste and the chopped tomatoes & continue sautéing until the raw smell goes off & tomatoes turn quite juicy & mushy
* Step 4
Now, one by one: Add in the rest all other wet & dry spices mentioned & adding in some splashes of water into it, sauté this mixture for about 2-3 mins time and then, throw in the gently Sautéd Cauliflowers & Potatoes & continue sautéing altogether until nicely combined and well blended- Keep adding in some more splashes of water - if the mixture tends to get dry in order to sauté the entire thing nicely cooked & everything should be well incorporated in the process
* Step 5
When the oil tends to surface up into the pan- Add in the some hot water to adjust its gravy consistency (I prefer keeping it absolutely moderate, somewhat on the drier side only)- Add in the seasonings or have a check on that if added earlier, adjust- if required- Cover the pan and let it cook for another 10-12 mins time while stirring occasionally in between
* Step 6
When everything is nicely cooked- Add in the final dollops of the ghee, finely chopped coriander leaves- Give it all a really good mix, cover it back- Turning off the flame and allowing it to rest on the hot oven itself for the next 7-8 mins time before serving it piping hot with equally piping hot steamed rice and rest other condiments of your choice
* Step 7
Transfer it to a separate serving bowl/plate- Garnish it as you like it…& serve hot with the piping hot steamed rice and dal & bhajiyas/pakore/boRa, if your choice & ENJOY
* Step 8
Relish this simple yet immensely DELISH a typical Bengali Style Cauliflower & Potato Sabji as an integral condiment to your meal
Note: if there is a photo you can click to enlarge it
4 . Chettinad Pasi Paruppu Moong Dal Sambar
Chettinad Pasi Paruppu Moong Dal Sambar
A very quick & easy to make dish is this one & a very commonplace in the Tamilian palates amongst their very traditional Chettinad versions...!!!
Ingredient
To Taste
Salt
To Taste
Sugar: To balance the salt-Optional
2-2.5 Cups
Water (RT): To Boil the Dal
2 tbsps
Ghee
1/8-1/4 Cup
Tamarind Pulp
1.5tsps
Mustard Seeds
1/2 tsp
Cumin Seeds
1 tsp
Coriander Powder
1 tsp
Red Chilli Powder
1 tsp
Turmeric Powder
Cooking instructions
* Step 1
Wash & Boil the Dal with the measured water & some salt, turmeric powder & Hing...set aside
* Step 2
Post pressure cooking the dal- arrange for the rest other ingredients & keep it all ready & handy
* Step 3
Heat up a frying pan/wok/kadhai, over the medium flame: Add in the equal measures of the oil & ghee, goes in the dry red chilli, cumin & mustard seeds & after a minute- the curry leaves
* Step 4
Let them all splatter & turn aromatic- Add in the chopped onions, pounded garlic & green peas & chillies- sauté until translucent, goes in the chopped tomatoes, sauté until soft & mushy
* Step 5
Now, once done: This is the good time to add in the tamarind pulp & some sugar/jaggery to balance the sourness of the same, add in the boiled dal at this point & some more warm water to make it a bit thinner
* Step 6
Give it all a really good mix until everything’s nicely combined and well incorporated... allow it to cook for about 5-6 mins time on the low-medium flame with the lid on, checking the seasonings & adjust- if at all required
* Step 7
Add in the chopped coriander leaves, mix it well and again cover & cook for another 5-6 mins time before serving it piping hot...Garnish with some more chopped coriander leaves on the top
* Step 8
Transfer it to a serving bowl & serve hot with piping hot steamed rice & similar other condiments along with the same & not to forget the papadam
Note: if there is a photo you can click to enlarge it
5 . Paneer Matar Pulao
Paneer Matar Pulao
Very simple & easiest way to pamper yourself a bit with a little bit of everything
Ingredient
1/2-1 Cup
Fresh Green Peas (Frozen is also good)
4 Cups
Water (RT)
2 Cups
Basamati Rice
1 tbsp
Ginger-Garlic Paste
1.5-2 tbsps
Salt or To Taste
1/4-1/2 tsp
Sugar or To Taste
4-5 tbsp
Cooking Oil/Ghee
1-2
Bay Leaves
4-5
Cloves
1/4 Cup
Cashews: Halved/Broken: Optional
Cooking instructions
* Step 1
First up: In a bowl- Was & Soak the measured Rice for about 30-40 mins time- Set aside for later use...Keep rest all other ingredients handy for use, one after the other
* Step 2
In a frying pan: Add in the oil, heat up over the medium flame & then add in the chopped onions, tomatoes, green chillies, red chillies, salt, black peppers & red chilli powder- sauté gently for 5-6 mins time stirring continuously- Let it cool down once done, blend it to a smooth paste
* Step 3
Transfer it to a large mixing bowl: Add in the paneer slices & green peas to it, coat well & set aside for about 45-60 mins time with the lid on- in this marinade
* Step 4
In a large saucepan/frying pan over the medium-high flame : Add in the oil/ghee, then goes in the tempering spices- allow it to crackle & release its fine aroma- Add in the Blended mixture of Paneer & peas to it- Sauté nicely
* Step 5
Add in some more salt (if required), sugar, turmeric and red chilli powders & sauté until the oil surfaces up to the pan- Add some water to it to prevent sticking to the bottom of the pan
* Step 6
Once nicely cooked: Add in the soaked rice to it & continue sautéing until well combined & cooked along with the Rice & sautéed spices mixture, paneer & green peas, add in the slit chillies & keep sautéing
* Step 7
Now, add in the measured water & mix everything well together until nicely combined & check the seasonings at this point to ensure, all are well incorporated & balanced
* Step 8
Cover & cook for about another 10-15 mins time, lower the flame to low-medium, until it’s almost done- check in between & stir gently and occasionally- Once done: Turn off the flame
* Step 9
Let it sit on the hot oven for another 10-12 mins time before serving it piping hot with your choicest raita, Chutney or something similar...
* Step 10
Garnish with some freshly chopped coriander & mint leaves or sliced onions & lemon wedges, a handful of roasted cashews/walnuts, etc....Enjoy your meal
Note: if there is a photo you can click to enlarge it
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