17
Jun 20

Pui saag diye Masoor dal (Malabar Spinach with red lentil)

  • Servings: 2-3
  • Preparation time: 3 minutes.
  • Frying time: 9 minutes.
  • Cooking time: 5 minutes.
  • Total time: 17 minutes.

‘Pui saag diye Masoor dal (Malabar Spinach with red lentil’ is a flavorful dal with a pinch of Bengali culture; nothing fancy, just a bowl of steamed rice and posto Bata (Khus-Khus chutney) along with this recipe makes the complete meal.

The technique of the recipe is that pach phoran is typically fried in mustard oil (tempered with pach phoran); adds wonderful flavor and depth to the dish…

Pui saag is rich in vitamin ‘A’ & ‘C’, iron, potassium, copper, manganese and calcium.

Ingredients:

  • Pui Saag (Malabar Spinach): 100-150 gm
  • Masoor Dal/ red lentil: 100 gm.
  • Green chili: 3-4 no.
  • Onion: 1 no. (Medium)
  • Garlic: 3-4 flakes
  • Ginger: 2” piece
  • Mustard oil: 2 tablespoon
  • Pach phoran (cumin, mustard seed, kalongi, fennel seed and fenugreek seed): 1 teaspoon
  • Bay leaf: 2 no.
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Lemon: ½ no.

Preparation:

  1. Slit green chili, keep aside.
  2. Do fine chopping of Pui leaves and soft stem (discard hard stem) as well as onion, ginger and garlic. Keep aside.

Method:

  1. Take pressure cooker heat oil, let it smoke, add pach phoran and bay leaf. Sputter for few seconds; add chopped ginger and garlic stir and fry on medium flame for few seconds.
  2. Add chopped onion and slitted chili; fry for couple of minutes till onion gets translucent (take out half of the quantity; to be used to decorate serving bowl). Add chopped pui saag and continue to fry for couple of minutes, add washed dal, and fry for couple of minutes.
  3. Add turmeric powder, salt and 2 cups of water; close the lid and bring to full cooking pressure, minimize the flame and continue to cook for two minutes. Put off the flame, allow cooling.
  4. Transfer it into serving bowl, add lemon juice and decorate with fried chili and onion tadka. Serve with steamed rice or Indian bread.
Pui saag diye Masoor dal (Malabar Spinach with red lentil)
Pui saag diye Masoor dal (Malabar Spinach with red lentil)
Ingredients
Chopped Ingredients
add pach phoran and bay leaf
add chopped ginger and garlic
Add chopped onion
take out half of the quantity
Add chopped pui saag
add washed dal
Add turmeric powder, salt
Add 2 cups of water
allow cooling
Transfer it into serving bowl
decorate with fried chili and onion tadka
Pui saag diye Masoor dal (Malabar Spinach with red lentil)
Pui saag diye Masoor dal (Malabar Spinach with red lentil)

09
Jun 20

Stuffed Pittha/ Bagiya with Poppy Seed

  • Servings: 2-3
  • Making stuffing time: 12 minutes.
  • Making dough time: 3 minutes.
  • Stuffing raw pittha time: 1 minutes(each).
  • Cooking time: 12 minutes.
  • Total time: 28 minutes.

 Pittha is one of the authentic Bihari cuisine made with rice flour, while new crops of rice flood the farmer’s fields in the early winter. It is customary to cook Pittha at least once in a Hindi month of ‘Posh’ in every house in Bihar either sweet or savory stuffing Pittha.

Today I am going to introduce you the stuffing of poppy seed (khus-khus/ posto) which is my favorite, yummy Pittha the countryside traditional food I have already uploaded other varieties as dal-stuffing, Khoa-stuffing, and plain Pittha and linked… you can see…

Pittha is also called Bagia in Mithila region of Bihar, Puli in Bengla and fara in utter Pradesh in India. It also prepared with wheat flour or sooji (Rava). 

Ingredients:

For outer layer:

  • Raw rice flour: 2 cup
  • Salt: 1 teaspoon
  • Ajwain(caraway): ½ teaspoon
  • Kalongi (nigella sativa): ½ teaspoon

For stuffing:

  • Khus-Khus (Poppy Seed/ posta): ½ cup
  • Mustard Oil: 1 tablespoon
  • Jeera (Cumin): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 2 flakes
  • Garlic stem: 1 no. (Optional)
  • Salt: ½ teaspoon
  • Green chili: 1(optional)
  • Ginger: 1 inch piece
  • Turmeric powder: ¼ teaspoon
  • Chili power: ¼ teaspoon
  • Coriander powder: ½ teaspoon

Preparation:

For stuffing:

  1. Cut green chili, onion, ginger, garlic and garlic stem into small pieces, keep aside.
  2. First make fine powder by dry grinding poppy seed with salt then add 2-3 table spoon of water and grind to fine paste, keep aside. (Direct wet grinding of ‘poppy seed’ is a herculean task)
  3. Put a non stick/ heavy bottom pan on the stove; put oil in it, when smokes add cumin seed. Wait for few seconds then add chopped ingredients; stir fry till onion gets translucent ( one minute), add dry masala and  grounded poppy seed continue to fry on lower flame till it becomes thick (3-4 minutes). Now stuffing is ready. Keep aside.

For outer layer:

  1. Take a big bowl and put rice flour,ajwain, kalongi and salt, knead the rice flour with hot water, make dough similar to chapatti. (You can knead this into the food processor too; it is convenient; kneading by hand with hot water is somewhat difficult).
  2. Make big lemon size ball with dough; grease your palm with oil and shape it like a bowl, fill 1 spoon full of stuffing in the cavity.
  3. Fold carefully and close it; now give shape round or cylindrical as per you wish, raw Pittha is ready.

Method:

  1. Put 1 liter water in a big pot, heat and bring it to boil, add 5-8 Pittha in it, depending on your pot size.
  2. Pittha should come up after 4-5 minutes, keep cooking on medium flame another 3-4 minutes.
  3. Take it out and put in the room temperature water pot to wash extra surface-starch; put it on the sieve to drain out extra water.
  4. Now Pittha is ready to serve, garnish with fried green chilly.
Stuffed Pittha/ Bagiya with Poppy Seed
Ingredients
add chopped ingredients
add chopped ingredients
add dry masala
add dry masala and grounded poppy seed
stuffing is ready
dough and stuffing
stuffing in the cavity
add 5-8 Pittha
Stuffed Pittha/ Bagiya with Poppy Seed
Stuffed Pittha/ Bagiya with Poppy Seed

03
Jun 20

Ghughani dry (Black Chick Peas/Bengal Gram) dry

  • Servings: 4
  • Soaking time: 6 hours.
  • Preparation time: 10 minutes.
  • Frying time: 10 minutes.
  • Cooking time: 15 minutes.
  • Total time: 35 minutes.

Ghughani is a common and adorable breakfast in my parent house; eaten with Paratha, Kachori, roasted or fried poha (flatten rice); my mother used to cook almost every day in the breakfast, but now I used to cook once in a week. The recipe I uploaded here is just the way my mother used to cook with same spices.

Indian states of Bihar, west Bengal (Kolkata), Jharkhand, Utter Pradesh, Odisha, Assam and Tripura; served with puffed rice (Kurmura) paired with onion Pakoda (fritters) or lentil fritters (Kachari/ Bhajia) as evening snacks . The recipe is mostly used to serve to break dawn to dusk fast at the month of Ramadan, not only in India and Pakistan but whole Indian continent.

 Ingredients:

  • Black Chick Peas (kala chana): 300 gm.
  • Onion: 1 no. (Medium)
  • Tomato: 1 no. (Small, optional)
  • Green chili: 2 no.
  • Ginger: 2”piece
  • Garlic: 3-4 clove
  • Cumin: 1 teaspoon
  • Whole red chili: 1 no.
  • Dry masala: (red chili: 2-3 no, coriander: 1 tablespoon, cumin: 1 teaspoon and Black pepper: 8-10 no.)
  • Salt: 1 ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Cooking oil/ Mustard oil: 4-5 tablespoon
  • Garam masala powder: ½ teaspoon
  • Lemon: 1 no.
  • Green coriander: 1 table spoon

Preparation:

  1. Soak chick peas minimum 6 hours or overnight, keep aside.
  2. Chop onion into small pieces, keep aside.
  3. Dry roast all dry masala on lower flame, cool and grind to powder, keep aside.
  4. Grind ginger, garlic and green chili to prepare wet masala paste, keep aside.

Method:

  1. Take wok (kadhahi) heat oil; add cumin and red chili sputter it for few seconds; add chopped onion, stir fry on high flame till onion turns translucent(about 2 minutes).
  2. Add turmeric powder and prepared dry masala powder, tomato and wet masala paste; continue to fry on medium flame until oil separates from the masala( about 3 minutes).
  3. Add soaked chick peas stir fry for couple of minutes at medium flame; add two cups of water, bring to boil, reduce to low flame and cook until done (10-12 minutes) with lid on.
  4. Add salt; continue to cook on high flame till it gets semi dry in consistency (about 2 minutes), Put off the flame.
  5. Add lemon juice and Garam masala powder; “Ghughani dry (Black Chick Peas/Bengal Gram) dry” is ready to be served with chopped raw onion.
Ghughani dry (Black Chick Peas/Bengal Gram) dry
Ingredients
Dry roast all dry masala on lower flame
Ingredients
add cumin and red chili sputter
add chopped onion
Add turmeric powder and prepared dry masala powder, tomato and wet masala paste
Add soaked chick peas
stir fry for couple of minutes
add two cups of water
bring to boil
reduce to low flame
Add salt
Add lemon juice
Put off the flame.
add Garam masala powder
Ghughani dry (Black Chick Peas/Bengal Gram) dry
Ghughani dry (Black Chick Peas/Bengal Gram) dry

25
May 20

Dhania -Pudina Chutney (Green Coriander- Mint Dip)

  • Serving: 6-8
  • Preparation time: 5 minutes.
  • Grinding time: 3 minutes.
  • Serving time: 2 minutes.
  • Total time: 10 minutes.

Sparkling, spicy, tangy and extremely nutritious chutney, which is most popular not only Indian houses but Pakistani and other Indian sub continent countries’ houses  too; it strengthen the immune system, which is necessary for physical and mental health. It is so fresh and delicious; my family favorite, used to eat every day, super simple to prepare yet tasty. Lemon makes it fresh and flavorful. The chutney can be served in many ways…it is an important ingredient for chat, with any type of paratha, breakfast and meal…

Ingredients:

  • Green coriander leaf: 50 gm.
  • Mint leaves: 50 gm.
  • Salt:  half teaspoon (as per taste)
  • Green chili: 2 no. (As per taste)
  • Garlic: 1-2 flakes
  • Lemon juice: 1 teaspoon

Preparation:

  1. Wash and clean coriander and Mint leaves properly.
  2. Chop leaves, garlic and chili, put into grinder jar.

Method:

  1. Grind all ingredients together to fine paste.
  2. Add lemon juice into it, just before serving.
  3. Store this chutney into your refrigerator for a week, whenever you need just add few drops of lemon juice before serving.
Dhania -Pudina Chutney (Green Coriander- Mint Dip)
Ingredients
Add lemon juice
Dhania -Pudina Chutney (Green Coriander- Mint Dip)
Dhania -Pudina Chutney (Green Coriander- Mint Dip)
Dhania -Pudina Chutney (Green Coriander- Mint Dip)

28
Jan 20

Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

At least once in a week I use to cook either mix vegetable or mix vegetable stuffed capsicum; both are very healthy version and easy to cook. Make stuffing according to your taste or vegetable available in your refrigerator. Here I used carrot, potato, zucchini and peas. You can prepare this with or without onion and garlic. I still have taste lingering on my palate because capsicum is one of my favorite.

Ingredients:

  • Capsicum: 4-6 no.
  • Potato: 1 no.
  • Carrot: 1 no.
  • Zucchini: ¼ pieces
  • Ginger: 1” pieces
  • Peas: 100 gm.
  • Mustard oil /cooking oil: 2 tablespoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Cumin: half teaspoon
  • Chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: half teaspoon

Preparation:

  1. Slit capsicum and scoop out seeds from capsicum, keep aside.
  2. Chop onion, potato, carrot, zucchini and ginger into very small pieces. Keep aside.

Method:

To prepare stuffing:

  1. Take fry pan, put oil and heat, when it smokes add cumin; add ginger stir fry  on low flame for few seconds add  chopped potato continue to fry on medium flame for couple of minutes add carrot and zucchini .
  2. Stir fry for couple of minutes add peas, salt and dry masala; lower the flame and cover it. Wait till vegetables are done about 3 to 5 minutes (stir in between to avoid sticking into the bottom), Keep aside.

To prepare stuffed capsicum:

  1. Take capsicum and stuff fully with stuffing, arrange these into microwave bowl; add butter over the capsicum, microwave them for about 4-5 minutes. (You may use OTG tray/fry pan until it is done).
  2. Yummy ‘Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)’ is ready, Serve hot.
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Ingredients
add cumin
add chopped potato
add carrot
add peas
add peas, salt and dry masala
Slit capsicum and stuffing
capsicum stuffed fully with stuffing
add butter over the capsicum
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)