Hara Bhara Kabab - Diwali Special Healthy Snacks

Hara Bhara kabab is a vegetarian kabab made from green peas, paneer, spinach, gram flour, bread crumbs and Indian spices. You can deep-fry or shallow fry them on a tawa. These are very popular in North Indian Snack Platters and healthy too. 

Ingredients:

• Green peas - 1 cup
• Spinach (chopped) - 1/2 cup
• Paneer (grated)  - 1/2 cup
• Gram flour / Besan - 1 tsp
• Bread crumbs - 1 tsp
• Salt to taste
• Roasted cumin powder - 1/2 tsp
• Cashew nuts 
• Oil for shallow fry

Process:

1. To start with, make a smooth paste with peas and spinach. Transfer to a Mixing bowl.

2. Add all the ingredients and make a dough. Take small pieces and give the shape of kabab. 

3. Put a cashew nut on the top, shallow fry both the sides until crispy. Serve hot with ketchup.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

BHUNA KHICHURI

BHUNA KHICHURI is a pure Bengali delicacy. Bhuni or Bhuna stands for frying. We fry both moong dal and rice along with other minimal spices and the end result is non-sticky pulau-like khichuri. It is the texture that matters in the case of this particular type of khichuri. Both rice and lentil must be well-cooked yet in shape, not broken. This is so popular amongst we Bengalis and a must to prepare during Durga puja. This authentic Bengali delight adds soul to the special Durga Puja Bhog. This is served along with various types of Bhaja-Bhuji (fried vegetables) and Labra (another delicious amalgamation of veggies slow cooked to perfection with a dash of panch phoron). We have enjoyed bhuna khichuri with Begun bhaja and Misti Kumro bhaja.

Ingredients:

• Moong dal - 3/4 cup
• Gobindo Bhog rice (you can use Basmati rice also) - 1 cup
• Ghee - 2 tsp
• Bay leaves - 2
• Dry Red Chilli - 2
• Cumin seeds - 1 tsp
• Cashew nuts - 10-12
• Ginger and green chili paste - 2 tsp
• Salt as per taste
• Turmeric powder - 1/2 tsp
• Roasted cumin powder - 1/2 tsp
• Sugar - 1 tsp
• Green chilies - 2-3
• Raisins - 10-12
• Water - 2 cup
• Freshly grated coconut - 1 tsp (optional)
• Cardamom powder - 1/2 tsp

Process:

1. Dry roast the moong dal till it turns golden brown. Wash and drain the dal, keep aside.

2. Heat ghee in a kadhai, add bay leaves, dry red chilies and cumin seeds, roast for 2-3 seconds. Add cashew nuts and roast for a minute. 

3. Now add rice and moong dal along with ginger chilli paste and all the powder spices. Mix well and keep on cooking on low medium flame for 4-5 minutes.

4. Add raisins, green chilies and 2 cups of water (2 cups of water is for 3/4th cup of moong dal and 1 cup of rice). Add grated coconut. Mix, cover and cook on medium flame for 3-4 minutes or until both rice and dal is completely done. 

5. Add cardamom powder to finish with. Serve hot with labra, or any bhaja. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Moong Fulkopir Ghonto || Cauliflower and Moong Dal Curry

Moong Fulkopir Ghonto or Cauliflower Moong dal curry is a comforting side dish recipe which is also easy to prepare. This is an old recipe that is passed on from generations in my family. I have learnt this from my Pishimoni (Paternal aunty), it tastes heavenly when served with rice, however you can enjoy it with roti or paratha as well. In our family, this recipe is known as "Niramish Murighonto" where we use cauliflower instead of fish head, hence this is the niramish version of murighonto.

Ingredients:

• Cauliflower - 1 medium
• Moong dal - 1/2 cup
• Turmeric powder - 1 tsp
• Salt to taste
• Sugar - 1/2 tsp
• Ginger - (grated or paste) - 1 tsp
• Green peas (optional)
• Green chilies - 5-6
• Oil - 2 tsp
• Cardamom powder
• Ghee - 1 tsp

Process:

1. Dry roast the moong dal till it turns golden brown. Wash and drain the dal and boil with water and salt. Cook for 7-8 minutes till dal is 80% done. Drain the water and keep aside.

2. In a small bowl, add all the powder spices and mix well adding water. Keep the paste aside.

3. Heat mustard oil and add cauliflower florets, add salt and turmeric powder and fry till they become tender and light golden in color. Remove from oil and keep aside.

4. in the same kadhai, add little more oil and add bay leaves, panchforon, ginger paste, green chilies and the prepared spices paste. Mix well and cook for 2-3 minutes on low medium flame.

5. Add fried cauliflower florets and sprinkle supar and give it a good mix. Keep on cooking on low flame for 4-5 minutes. Now add the boiled moong dal and cook for another 4-5 minutes, covering with a lid. You can add green peas (optional) also. Add a splash of water to it if the gravy is getting dry, ensuring it should not turn mushy.

6. Adjust the seasoning. Add cardamom powder along with a dollop of ghee to finish with. Serve hot with rice.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Daal'er Borar Dalna || Lentil Fritters curry

Daal'er Borar Dalna is a Bengali traditional dish.  Lentil fritters soaked in tomato based gravy with fried potatoes and spices are very flavorful and yummy. My mother used to cook this curry really well. This delicious and mouthwatering dish is very famous in Assam as well as in West Bengal. This dish is perfectly best option when you want to eat or cook something really special on a pure veg day. You can make this dish with chana dal or motor dal also. I have used masoor dal only. 

Ingredients:

1. Masoor Dal 1/2 cup
2. Potato - 1 (cut in cubes)
3. Onion - 1 big 
4. Tomato - 1 big 
5. Ginger - 1 inch
6. Green chilli - 2
7. Bay leaf - 2
8. Dry red chilli - 1
9. Turmeric powder - 1/2 tsp
10. Salt to taste
11. Cumin powder - 1 tsp
12. Coriander powder - 1 tsp
13. Garam masala powder - 1/2 tsp
14. Ghee - 1 tsp
15. Refined oil
16. Panch phoron - 1/2 tsp

Process:

1. Wash and soak 1 cup of masoor dal in enough water for 2-3 hours and discard water. Add soaked dal to the grinder and make a smooth paste. Add chopped green chilies, salt and turmeric and mix well.

2. Heat oil and start frying small balls of the prepared dal paste, in low flame. Continue this until the entire paste is done, keep the fritters in kitchen tissues. In the same oil, fry the cube potatoes and keep aside.

3. In the same kadhai, add bay leaves, and cumin seeds, once the aroma comes out, add the chilli and ginger paste along with tomatoes and saute in low heat for few minutes. Add all the powder masalas one by one. Add salt as per taste. You can add a little water and cover the kadhai with a lid and allow to cook for 2 minutes. 

5. Add fried potatoes and cook in low hear for another 2-3 minutes, until the potatoes are done. Add 1 and half cup of water and cover with a lid, let it cook for 2 minutes.

6. Now, add the Fritters / Daler bora and let it boil in the gravy for 2 minutes, do not use the lid this time. Add ghee and fresh chopped coriander leaves (optional) before switching off the gas. Serve hot with rice or pulao. We have enjoyed with peas pulao.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Narkel diye Cholar Dal (Bengali Chana Dal with Fried Coconut slices)

Narkel diye Cholar Dal, also known as split Bengal Gram with Fried Coconut, is a traditional, no onion no garlic Dal recipe that is widely popular in Bengali cuisine. This delicious Dal is usually served with Luchi or Parota (Paratha) along with some sweets as side dish. 

I always feel that I could never match the cooking skills of my Pishimoni and Kakimoni (aunty), both of whom were adept at preparing vegetarian recipes. Whereas I can prepare a comforting non-vegetarian recipe in no time, it takes me much longer to prepare vegetarian recipes. Cooking especially no-onion no-garlic is always a challenge for me. But there are few recipes that I love to cook and they are purely vegetarian recipes, Cholar dal with narkel is one of my favourite recipes.

Ingredients: 

• Cholar Dal - 1 and half cup (soaked) 
• Coconut - sliced into small pieces
• Cashew nuts - 10-12
• Raisins - a few
• Cardamom pods - 3-4 (crushed)
• Cinnamon sticks -2
• Bay leaf - 2
• Dry Red Chillies - 2
• Ginger - 1 tsp (grated or paste)
• Panchforon - 1 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste 
• Sugar - 1/2 tsp
• Vegetable oil (Or mustard oil) - 3 tsp 
• Green chillies - 4-5 
• Dry red chilli - 2 
• Cardamom powder - 1/2 tsp
• Ghee - 1 tsp

Process:

1. Wash and soak cholar dal for at least 1-2 hours. Add on a pressure cooker with 2 cups of water, salt, turmeric and crushed cardamom pods. While cooking ensure that the dal does not become to mushy.

2. Add ghee on a small frying pan and shallow fry coconuts, cashew nuts and raisins separately until light brown. Keep aside. 

3. Now heat oil on a heavy bottomed kadhai, add bay leaves, red chillies, panchforom and allow to splutter. Add grated giner, mix well and allow 2 minute to release the aroma. 

4. Now add the boiled dal and simmer for 3-4 minutes on low medium heat. Add green chillies, fried coconut, cashew nuts and raisins, cardamom powder, sugar. Give it a good mix. Cover and cook for 2-3 more minutes on low flame. Check the salt and adjust as per taste. 

5. The dal is meant to have a thick consistency. Add a spoonful of ghee to finish with. 

6. Serve with Luchi and any misti of your choice. You can add Begun bhaja also as a side dish. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Batata Musallam

Batata Musallam is a delightful combination of potatoes with creamy tomato based gravy with some flavorful spices, fresh cream and nut paste. This curry has a rich texture and mouth watering flavor. Goes very well with paratha. 

Ingredients:

1. Potatoes - 4-5 cut into halves or you can use baby potatoes
2. Mustard oil - 3 tsp 
3. Green chillies - 2-3 (chopped) 
4. Turmeric powder - 1/2 tsp 
5. Cumin seeds - 1/2 tsp
6. Onions - 1 cup (finely chopped)
7. Ginger garlic paste - 1 tsp
8. Salt to taste
9. Kasuri methi - 1/2 tsp
10. Fresh cream - 2 tsp
11. Coriander leaves
12. Raisin (optional)

For the masala paste

1. Tomatoes - 3-4 roughly chopped
2. Dry red chillies - 2
3. Soaked cashew and almonds 
4. Turmeric powder 1/2 tsp
5. Kashmiri red chilli powder 1 tsp
6. Cumin powder 1 tsp
7. Coriander powder 1 tsp
8. Garam masala powder 1 tsp

Process:

1. For the masala paste, grind all the mentioned ingredients to a smooth paste, keep aside.

2. Deep fry the potatoes in hot oil until light brown and keep aside.

3. Heat oil in the same pan and add cumin sees, onions and sauté for 2-3 minutes. Add chopped green chillies and ginger garlic paste and sauté for few seconds. 

4. Now add the prepared masala paste, mix everything and cook for 2 minutes on low medium heat stirring occasionally.

5. Add fried potatoes, salt to taste, karuri methi and 1 cup of hot water. Mix well, cover and cook for 2-3 minutes on low heat.

6. Add raisins, fresh cream and coriander leaves and cook for a minute. You can add one tsp of ghee on top to finish with (optional)

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

SUKTO - Bong Delicacy

Sukto / shukto is a popular vegetable medley prepared in a Bengali household. It consists an array of vegetables and "badi" or "bori" cooked with Bengali spices. In Bengali cuisine Sukto is a mild, sometimes bitter, milky curry that is eaten after shaak (greens) and before dal (lentils). This recipe I have learnt from my Mom and one of my Mother-in-laws favorite one  - so this is dedicated to both my mothers on MOTHER's Day. 

Using high quality ghee in your recipes takes it to another level and is also good for health. I have used @akshayakalpa organic cow ghee . Their organic ghee is free from antibiotics, growth hormones, and preservatives to ensure the highest quality. The ghee tastes just like homemade ghee. Do check out their page for organic products.

Ingredients:

Raw Banana / Plantain

Carrot

Bitter Gourd

Potatoes

Drumstick

Raw Papaya

Eggplant / Brinjal 

Bori

Green Chili

Bayleaf / Tejpata

Panch Phoron

Dry red chilli

Radhuni / wild celery 

Posto & Mustard paste,

Ginger

Salt

Turmeric powder

Milk

Ghee from @akshayakalpa to cook

Process:

Dry roast Radhuni / wild celery and make a fine powder. Keep aside.
 Wash and cut all the vegetables.

Soak Mustard seeds and posto in water for 10 minutes and make a smooth paste.

In a frying pan, add ghee and fry bori till lightly brown, keep aside. In the same pan fry brinjal and bitter gourd separately and keep aside.

Add little more ghee in the pan and add panch phoron, red dry chilli and green chillies, saute for few seconds and add all the raw vegetables 

Add turmeric powder and salt as per taste, mix well. Cover and cook till the veggies are half done. Now add the fried veggies and bori along with posto paste, ginger paste and radhuni powder. Mix well and add milk. Cook till all the veggies are tender and combined well with the spices. 

Add a spoonful of ghee and remove from flame. 

Serve hot with steamed rice. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

Pointed gourd curry with sunflower seeds || Patoler dalna with sunflower seeds

Potol or Pointed gourd is a vegetable I love since my childhood, but no one in the family likes this. Any simple curry or fried potol also goes well with a plain Dal Rice platter. Tried this pure veg pointer gourd curry with potato and by adding sunflower seeds paste and trust me it turned out yummilicious. I hope you will enjoy cooking it too and do please share your experience with me. 

Ingredients

1. Potol or Pointed gourd - 8-9
2. Potato - 2 
3. Sunflower seeds - 2-3 tsp 
4. Salt to taste
5. Tomatoes - 2
6. Turmeric powder - 1 tsp
7. Green chilli - 2-3 (finely chopped)
8. Ginger - 1" 
9. Fresh coriander leaves - handful (finely chopped)
10. Mustard oil for frying
11. Cardamom - 2-3
12. Red Dry chilli - 2
13. Bay leaf - 1
14. Nigella seeds - 1/2 tsp
15. Green chilli - 2-3 slit
16. Asafoetida - 1 pinch
17. Cumin seeds - 1/2 tsp
18. Cumin powder - 1 tsp
19. Red chilli powder - 1/2 tsp
20. Coriander powder - 1/2 tsp
21. Garam masala powder - 1/2 tsp
22. Sugar - a pinch (optional)
23. Ghee - 1/2 tsp

Process

1. Wash, peel and halve the pointed gourd. For the potatoes, cut into big pieces after washing and peeling.

2. Make a fine puree of tomatoes and ginger. Keep aside for later use.

3. In a blender jar add sunflower seeds, little bit of water and make a smooth paste, this will help to thickening the gravy and give a nice flavor.

4. In a pan heat 3-4 tsp mustard oil, once hot, add the gourd with little bit of salt and turmeric powder and let it get golden brown on all the sides. Drain and keep aside. Same way fry potatoes adding salt and turmeric till golden brown. 

5. In the same pan, add bay leaves, cardamom, red dry chilli, cinnamon stick, nigella seeds, green chillies, asafoetida and mix well. Now add the powdered spices - cumin powder, red chilli powder, coriander powder, garam masala powder and saute for few seconds. Add a splash of water so that it doesn't burn. Add ginger paste, salt, sugar and tomato puree and mix well, simmer and let it cook till oil leaves the sides. 

6. Add sunflower seeds paste and saute for few minutes and then add fried gourd and potatoes. Again splash a little water, adjust the seasoning and cook covered till done. 

7.Once done, add ghee and cover it. Serve hot with steamed rice or luchi.