04
Dec 19

Mung (Green gram) Masoor (Red lentil) Dal

This is the Pakistani style of cooking, they prefer to cook food without using pressure cooker till the date; Dal and Rice an integral part of Indian people’s food, some people prefer chapatti (Indian bread/ Roti) with Dal in their meals. ‘Mung and Masoor Dal’ is prepared at least 3-4 times in every week in north Indian houses. The recipe I prepared is traditional as our grandmother or her mother prepared without pressure cooker; I too prepared dal without using pressure cooker, in the Bhagona by slow cooking method.  It took little more time than pressure cooker but believe me not too much, the taste was totally different. The Baghar (seasoning/chhonk) made the dal flavorful.

Ingredients:

  • Mung dal (split green gram): 50 gm
  • Masoor dal (red lentil): 50 gm.
  • Tomato/ canned tomato: 2 no. (Medium size)
  • Water: 2-3 cups

For Baghar/ seasoning:

  • Ghee: 3 tablespoon
  • Cumin seed: 1 teaspoon
  • Green chili: 1-2 no.
  • Dry red chili: 1-2 no.
  • Ginger: 1” piece
  • Garlic: 3-4 clove(optional)
  • Onion: ¼ no. (Medium size)
  • Turmeric powder: half teaspoon
  • Crushed chili (kuti Mirch): ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Mango pickle: ¼ teaspoon
  • Salt: one teaspoon (as per taste)

Preparation:

  1. Peel off and chop the onion and ginger, slit green chili, keep aside.

 Method:

  1. Take a Bhagona (pateela), put 400 ml water, when water starts boiling add washed dal; cook dal on medium flame.
  2.  When dal gets frothy; remove forth and continue to cook on medium low flame with lid ‘on’ till it is done 90%, add tomato; continue to cook for couple of minutes, put off the flame.
  3. ‘Mung (Green gram) Masoor (Red lentil) Dal’ is ready for seasoning; you may add water to reach your desire consistency.

Seasoning:

  1. Take wok, put ghee in it, add dry red chili, cumin seed, and sputter it for few seconds; add chopped onion, garlic, ginger, salt, chili powder and turmeric powder, transfer prepared dal into it. Take a boil; cover it for couple of minutes.
  2.  It is ready to be served at the time of lunch or dinner, along with chapatti and rice. Don’t forget to decorate with coriander leaves and green chili.
Mung (Green gram) Masoor (Red lentil) Dal
Ingredients
add washed dal
dal gets frothy
remove forth
till it is done 90%
add tomato
add dry red chili, cumin seed
add , salt, chili powder and turmeric powder
add , salt, chili powder and turmeric powder
transfer prepared dal into it
Take a boil
Mung (Green gram) Masoor (Red lentil) Dal
Mung (Green gram) Masoor (Red lentil) Dal

18
Nov 19

Ridge Gourd with Tomato

 ‘Ridge Gourd with Tomato’ for this recipe I just use tomato and onion to prepare this delicious recipe and served with ghee (clarified butter) doused chapatti as regular dinner, simple, light and loaded with nutrition value. It is low in calorie and high in water content and fiber; good for people having constipation.

Above all quick and easy to prepare; I cooked gourd separately in microwave for 3 minutes and simultaneously fried the onion and other ingredients to save the time…

Ingredients:

  • Ridge Gourd: 500 gm.
  • Onion: 1 no.
  • Tomatoes: 100-150 gm.
  • Mustard oil/Cooking oil: 30 gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin: ½ teaspoon
  • Fennel seed: ½ teaspoon

Preparation:

  1. Chop the tomatoes and onion, keep side.
  2.  Slightly peel off the edges of ridge gourd, not peel fully. Chop into small pieces as photos, keep aside.

Method:

  1. Take a wok/fry pan, put oil, when oil starts to smoke add cumin and fennel seed; sputter for few seconds add onion  fry  on high flame till onion get translucent, add chopped tomatoes, and stir fry on medium flame for couple of minutes. Add powder masala and salt; continue to fry for couple of minute, add chopped ridge gourd (if it is already micro waved, you can save the time of cooking) stir it and cook with lid on till done. Stir occasionally to avoid sticking on bottom. Put off the flame.
  2. Garnish with coriander leaves. Serve hot or warm with rice or chapatti.
Ridge Gourd with Tomato
Ingredients
peel off the edges of ridge gourd
chopped vegetables
add cumin and fennel seed
add onion
add chopped tomatoes
Add powder masala and salt
add chopped ridge gourd
add chopped ridge gourd
stir it and cook
Stir occasionally to avoid sticking on bottom
Put off the flame
Ridge Gourd with Tomato
Ridge Gourd with Tomato
Ridge Gourd with Tomato

29
Aug 19

Arabi (Taro root) in Mustard gravy

Most delicious and remarkable recipe: in this recipe the Arabi is deep fried and simmer with mustard gravy. It melts in mouth when served with steamed rice, a superb meal.

Ingredients:

  • Arabi (taro root): 200 gm
  • Garlic: 3-4 cloves
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin, black mustard seed and ajwain mixture: ½ teaspoon
  • Mustard oil/oil: for deep frying
  • Lemon: half
  • Mustard seed: 1 teaspoon (preferably yellow color)
  • Thymol seed/ajwain: ½ teaspoon
  • Red chilly power: ½ teaspoon

Preparation:

  1. Dry grind mustard, Ajwain, salt together, then add garlic in it. Pour 2 table spoon of water and again grind the masala. Make fine paste all together and keep aside.
  2. Scrape arabi using a knife and chop into thick slices (2 cm size), keep aside

Method:

  1. Heat oil in fry pan on high flame till smoke starts; deep fry the chopped arabi in bunches as much as can be accommodating in the oil, keeps aside.
  2. Put mixture of black mustard seed, cumin and ajwaine; allow it to sputter for few seconds. Reduce to low flame; add wet masala; fry the masala on low flame until the moisture of wet masala dries up, add salt, coriander powder, chili powder and turmeric powder and continue to fry for a minute to get golden brown.
  3. Slowly add 200 ml water (as per gravy thickness), boil it for 1 minute: add fried arabi and continue to boil for couple of minutes, put off the flame.
  4. Add lemon juice after 5-10 minutes. Serve with rice or chapatti.
Arabi (Taro root) in Mustard gravy
Ingredients
deep fry
deep fry
deep fry the chopped arabi
Put mixture of black mustard seed, cumin and ajwain
add wet masala
add salt, coriander powder, chili powder and turmeric powder
continue to fry
add 200 ml water
add 200 ml water
add fried arabi
boil for couple of minutes
put off the flame.
Arabi (Taro root) in Mustard gravy
Add lemon juice
Arabi (Taro root) in Mustard gravy
Arabi (Taro root) in Mustard gravy

10
Mar 19

Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding

 Festive recipe:

Bengali recipe:

The recipe may be cook on the auspicious occasion, festival, get –together and party time to create memorable events. The guest will be delighted on the dining table to smack their lips after tasting this traditional Bengali dessert. You can serve this warm or cold depending upon the season/ weather …

Ingredients:

  • Fresh coconut: 1 no. (200 gm. Grated)
  • Sooji: 100gm.
  • Milk: 1 liter
  • Sugar: 100 gm.
  • Green cardamom powder: 1 teaspoon
  • Almond: 12-15 no. (Blanched, peeled and sliced)
  • Pistachio: 8-10 no. (For decoration)
  • Ghee: 1 teaspoon
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Peel off the brown layer of fresh coconut and grate it with the help of grater/mixer grinder. Keep aside.
  2. (You can scrape the coconut with coconut scraper)
  3. Take a mixing bowl; put scrapped coconut, sugar and sooji, mix well, keep aside for at least one hour.
  4.  After an hour the sugar of the mixer will melt and become dough in appearance.
  5. Take a kadhai/nonstick fry pan. Put ghee and fresh grated coconut mixer dough on lower flame; stir continuously. Cook on lower flame till the mixture leaves the sides of the pan (about 4-5 minutes).
  6. Allow to cool and make small peas size ball from this dough and make puli/pitthi shown as figure. (Make cylindrical shape and then press slightly). Make all as shown in photo. Keep aside.

Method:

  1. Boil the milk until it reaches to its half of the quantity, add sugar and mix it well. Add prepared puli, cook on high flame in two to three batches to avoid the meshing. (Put 1st batch, wait for couple of minutes, when 1st batch starts floating add 2nd batch, when this also starts to float add 3rd batch.)
  2. Continue to cook 4-5 minutes on medium flame till it is done.
  3. Add green cardamom powder, almond and pistachio slices. Put off the flame.
  4. Transfer into serving bowl; serve hot or cold as you like, I prefer cold. Keep it into refrigerator for an hour or two.
  5. Now, Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding is ready to serve.
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Ingredients
Ingredients With grated coconut
scrapped coconut, sugar and sooji
Put ghee and fresh grated coconut mixer dough
make puli/pitthi
make puli/pitthi
add sugar
Add prepared puli
Add prepared puli
Continue to cook 4-5 minutes
almond and pistachio slices
Add green cardamom powder
Add green cardamom powder
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding
Narkel-Puli payesh (Bengali Sweets) Mini Coconut Dumpling Pudding

05
Dec 17

Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

Khichadi is perhaps the most humble, universal and adaptable food experiments in India with innumerable variations as complex as our country’s geography is. With the recent heat around the controversy of declaring it the national food of the country and eventually downgrading it to letting it remain a brand India food has at least given some acknowledgement to its existence nevertheless.

This is the quintessential Bengali version popularly savored as a ‘Bhog’ or ‘Prasad’ during the Durga puja festival and makes the taste buds running with the fragrance of rice, lentils and vegetables with the hint of sweetness and strong yet palatable spice mix.

Puja bhog around the country is actually a part of ‘Naivedya’ or the essential offering of food to the Hindu Deity. Khichuri or Khichadi must perhaps be tracing back its origin to a time when humungous amounts of Bhog were to be distributed to the devotees worshipping the Goddess and which also was relatively quick, simple, and flavorful and filling for the stomach. Use of garlic and onion in this version of the Khichadi is a complete no but you shall find the taste perfectly comforting and satiating.

So this one recipe is to be classically prepared with a lavish drizzle of ghee and a generous potpourri of three to five vegetables along with the simple raw spice mix blended in it. Traditionally ‘Gobindobhog’ rice and ‘’Sona’ Moong dal varieties are used. However, I have used the ordinary home-cooking style and yet it has come out equally tasty and rich in flavour. You must try out this one recipe if the ordinary recipe has fizzed you to boredom.

Ingredients:

  •  Rice: 100 gm.
  • Mung Dal (split green gram):100 gm.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Garam Masala powder: ½ teaspoon
  • Roasted cumin powder: 1 teaspoon
  • Green chili: 2-3 no.
  • Potato: 2no.
  • Cauliflower: 100 gm
  • Green peas: 100-150 gm
  • Red pumpkin: 50 gm.
  • Fresh coconut: 4” piece (scraped)
  • Ginger: 2” piece
  • Red chili powder: ½ teaspoon
  • Cooking oil: 4 tablespoon
  • Cinnamon: 2” stick
  • Clove: 3-4 no.
  • Bay leaf: 2 no.
  • Cumin: 1 teaspoon
  • Red chili: 2 no.
  • Green cardamom: 3-4 no.
  • Ghee: 50 gm.
  • Water: 1 liter

Preparation:

  1. Dry roast Moong dal on low flame, till it gets light brown in color, wash it with running water, keep aside.
  2. Wash rice, keep aside.
  3. Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces (~ 2”pieces), keep aside.
  4. Cut ginger and green chili into small pieces, keep aside.
  5. Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil. Let this start emitting smoke. Then add cumin seed, bay leaf, red chili and whole Garam masala.
  2. Let this splutter for few seconds. Then add the desiccated coconut and fry for few seconds and add washed dal and fry on low flame for couple of minutes.
  3. Add rice and continue to fry on low flame for couple of minutes. Then keep this mixture aside.
  4. Take a frying pan. Heat 2 tablespoons of oil and let the oil start to emit smoke. Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to become light brown in color. Add peas, yellow pumpkin and mixed wet masala and continue to fry further for couple of minutes.
  5. Add ginger and tomatoes; fry for another two minutes, add fried rice and dal  into fried vegetables, stir  and add boiled water, add 1 ½  teaspoon of salt.
  6. Cook on high flame till it starts to boil; lower the flame and cook further until it reaches the desired consistency as demonstrated in the pictures (About 10-15 minutes). Add ghee when the Khichadi is piping hot and also drizzle it with a dash of Garam Masala powder.  Put off the stove and keep this aside.
  7. Now Bhog ki khichadi (Rice and Lentil porridge) is ready to be served.
  8. Note: Pressure cooker can be used instead.

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Ingredients

    Ingredients

    Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces

    Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces

    rice and dal

    rice and dal

    add cumin seed, bay leaf, red chili and whole Garam masala.

    add cumin seed, bay leaf, red chili and whole Garam masala.

    add desiccated coconut

    add desiccated coconut

    add washed dal and fry on low flame for couple of minutes.

    add washed dal and fry on low flame for couple of minutes.

    Heat 2 tablespoons of oil

    Heat 2 tablespoons of oil

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    add washed dal and fry on low flame for couple of minutes.

    add washed dal and fry on low flame for couple of minutes.

    add mixed wet masala

    add mixed wet masala

    Add ginger and tomatoes

    Add ginger and tomatoes

    Add ginger and tomatoes

    Add ginger and tomatoes

    , add fried rice and dal

    , add fried rice and dal

    add boiled water

    add boiled water

    Cook on high flame

    Cook on high flame

    lower the flame and cook further

    lower the flame and cook further

    Add ghee

    Add ghee

    a dash of Garam Masala powder

    a dash of Garam Masala powder

    Put off the stove

    Put off the stove

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)