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

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

Veggie Fingers

Veggie fingers is one of the most popular and attractive fast food, and most easiest one. It requires very less time for preparation and cooking. Delicious as well as healthy snack and you can use varieties of veggies of your choice or based on availability. Its always important to have veggies everyday for our health as veggie being the best source of proteins and vitamins. In this recipe of veggie fingers I have used potatoes, carrots, green peas and corns. Mixed vegetable mixture shaped into fingers, dipped in refined flour batter, rolled in breadcrumbs and deep fry, that simple it is. 

Ingredients

1. Boiled and mashed potatoes - 2
2. Grated carrots - 1/2 cup
3. Green peas - 1/3 cup (blenched)
4. Corn -1/3 cup (blenched)
5. Salt to taste
6. Corn Flour - 2 tsp
7. Pepper to taste
8. Bread crumbs - 1 cup
9. Oil for frying
10. Fresh coriander (chopped) - optional

Process

1. In a mixing bowl add mashed potatoes, grated carrots, corn and peas and mix well. Add salt and pepper also. 

2. Shape the mixture like finger.

3. In a small bowl, mix corn flour and water and make a paste.

4. Dip the veggie fingers one by one in the corn flour paste and then coat them with bread crumbs.

5. Heat oil and once the oil gets heated fry the veggie fingers till they become golden brown.

6. Drain the excess oil and serve hot with ketchup or any of your favorite chutney. 

LAL SAAG (Amaranth)

Bengali style Laal Saag is widely popular and a mouth watering dish of Bengal. In this preparation, chopped laal saag (also know as red spinach in some places) is cooked with onion, garlic and also with some potato or brinjal. The popularity and demand of this saag is more than other saag because of its amazing color and its nutritional values. This leaves are a good source of vitamin C and A, Iron and other essential minerals, besides being low in calories.

In different regions of India, Laal Saag is known by different names. In some places, it is known as Amaranth leaves whereas in few other places, it is also popular as laal palak. This delicious saag is used to prepare variety of dishes. It can be used in Dal or mixed vegetable stir fry etc. I have used simply onion garlic and some roasted peanuts for making this Laal Saag. 

Ingredients:

1. Lal Saag - 1 bunch
2. Nigella seeds (Kalo jeera / kalonji) -1/3 tsp
3. Salt to taste
4. Green chillies - 2-3 (slit)
5. Peanuts - 1 tsp
6. Onion - 1 (finely chopped
7. Garlic - 3-4 (finely chopped)
8. Oil for cooking

Process

1. Dry roast the peanuts and keep aside.

2. Cut and remove the roots of the saag, clean and wash properly using a strainer.

3. Add oil in a pan and add kalo jeera, cook for 30 seconds and add chopped onion, garlic and chillies and cook it till they become translucent.

4. Mix it well and cook it for 3-4 minutes in medium flame. Now add the roasted peanuts, cover and cook it for another 3-4 minutes in low flame. Add salt at and stir properly. 

5. Now add laal saag and mix it well with other stuffs. Cover and cook for 5-6 minutes or until the saag is done. 

6. Once done, serve it with plain rice. Or you can use Kasundi also along with steamed rice.

MOCHAR GHONTO (Banana Blossom Curry)

Mocha in Bengali means Banana Blossoms. Also known as Plantain flowers, which have amazing health benefits. They are high source of vitamins and minerals and also helps to prevent infections. The magnesium in the banana blossom makes it a happy flower as it is believed to reduce anxiety and alleviate your mood. The Mochar Ghonto is a traditional Bengali preparation, where the banana flowers are cooked along with potato and aromatic spices. It is a dry curry recipe and is often served along with steaming hot rice and Ghee. One of my favorite since childhood, I have seen my mom cooking this Ghonto with fresh banana blossoms from our own garden. But here in Mumbai (in my locality), I hardly get to see this flower.

Thanks a ton to my beloved brother, whom I call as "ReepBhai", who brought these Banana blossom for me on the Bhai Phota day, when he visited us after one year (of course due to Corona, else we live in the same City). He brought these flowers and cleaned as well. Hats off ReepBhai! Sometimes the simplest things mean the most. Thank you ReepBhai, your thoughtfulness is a gift I will always treasure. 

Ingredients:

1. Banana Blossom - cleaned and chopped
2. Potato - 2 (cut into cubes)
3. Turmeric powder - 1/2 tsp
4. Red chilli powder - 1 tsp
5. Garam masala powder - 1/2 tsp
6. Sugar - 1/2 tsp or as per your taste
7. Ghee - for garnishing
8. Salt as per taste
9. Bay leaf - 1
10. Dry red chilli - 1
11. Panch Foron - 1/2 tsp
12. Mustard oil - 2 tsp
13.Grated coconut - 1/4 cup
14. Green chilli - 2-3 (slit)
15. Ginger paste - 1 tsp
16. Green cardamom - 2-3

Process:   

1. To start with making Mochar Ghonto recipe, we need to clean the banana blossom (For me, that part is already done by my brother), Lucky me.

2. Once the cleaning is done, chop the florets finely and soak them in water. Add turmeric powder and salt and pressure cook for one whistle adding half cup of water. Once cool, gently mash using the back of a ladle. 

3. Heat mustard oil in a heavy bottomed pan over low flame, when the oil starts to smoke, add bay leaves, panch foron, dry red chilli and whole green cardamom. Now add ginger paste and saute for 20 seconds. Then add the cubed potatoes, chilli powder, salt and little water and let the potatoes cook for 5-7 minutes. Once the potatoes are almost done and dry, add the cooked banana blossom, sugar and mix well. Cover and cook for another 2-3 minutes. Adjust salt and add slit green chillies. 

4. When the curry is almost done, add grated coconut, garam masala powder and stir well over medium flame and switch off the flame. Garnish with a tea spoon of ghee. Mochar Ghonto is a dry curry recipe and often served along with steaming hot rice and ghee.

MATAR PANEER (Pure Veg Recipe)

Matar paneer is one of India's most popular paneer dishes. In most Indian homes, it is made during the winter when fresh peas are in season. However it can also be made with frozen peas anytime around the year. This dish you will always see in the menu card specially in Northern Indian Restaurants. It's festive season and paneer is something that is quick to make and every one loves paneer, isn't it? So, lets make this easy and tasty recipe quickly. 

Ingredients: 

1. Paneer - 250 gram (If using store bought paneer, soak in warm water for 10 minutes before using)
2. Green peas - 1/2 cup (If using frozen, soak in warm water for 10 minutes before using)
3. Oil - 1 tsp
4. Cardamom - 2
5. Black pepper - 3-4
6. Cumin seeds - 1/2 tsp
7. Ginger - 1 inch (chopped)
8. Green chillies - roughly chopped (as per your taste)
9. Tomatoes - 3 medium (roughly chopped)
10. Cashew - 10-12
11. Ghee - 1 tsp
12. Bay leaf - 1
13. Red Chilli powder - 1/2 tsp
14. Coriander powder - 1/2 tsp
15. Garam masala powder - 1/2 tsp
16. Turmeric powder - 1/4 tsp
17. Salt to taste
18. Sugar - 1/2 tsp (optional)
19. Plant yogurt / Or fresh cream - 1 tsp

Process:

1. Heat one tsp oil in a pan on medium heat. Once the oil is hot, add 2 cardamoms, pepper, cumin seeds and saute until the spices are fragrant and the cumin seeds sizzle for few seconds.

2. Add cashew nuts, ginger and green chilli and cook for 3-4 minutes. Add tomatoes and cook for another 3 minutes by covering with a lid, until the tomatoes are really soft.

3. Remove the pan from heat and let the mixture cook down a bit, once it has cooled down a little, grind to a smooth paste and set aside.

4. Heat a tsp of ghee on the same pan and add the bay leaf and then add red chilli powder, saute for few seconds until you see a nice bright red color. Then add the prepared tomato paste back to the pan and mix well. Add all the powder masala, salt and sugar, mix well and cook the spices for a minute.

5. Whisk in 1 tsp yogurt or fresh cream (whichever you are using) stirring continuously until it mixed well, and then add water to the pan and let it come to boil. Add paneer cubes and green peas. Stir and then cover the pan. Let it simmer for 3-4 minutes on medium heat. Sprinkle some garam masala on top. Goes well with steamed rice, jeera rice or rotis. 

Narkel'er Bora r Dalna || Coconut Fritters curry

Preparing Narkel'er bora or Coconut fritters needs very much patience as it's a time taking affair in the kitchen. Though now-a-days we get readymade shredded coconut at shops. I have seen my mom buying coconut, break it, shred it and then proceed with the process of preparing heavenly Narkel'er bora for making this awesome Bong cuisine. We do not have to go through such hassles, since we get readymade shredded coconut now-a-days, and almost many easily usable ingredients are available in the departmental stores. This is a pure veg recipe, no onion garlic is used.

Ingredients: 

For Coconut Fritters:

1. Coconut - 2 cups (shredded)
2. Green chilli - 2-3 (finely chopped)
3. Rice flour - 1/2 cup or 2 tsp
4. Cornflour - 2 tsp
5. Salt as per taste
6. Sugar - 1 tsp (optional)
7. Turmeric powder - 1/2 tsp
8. Ghee - 1 cup - to fry and cook
9. Coriander leaves - 1 tsp (finely chopped) - This is optional, you can fry the fritters without coriander leaves and can add them in the gravy, as per your choice.

For the curry:

1. Ginger paste - 1 tsp
2. Green chilli - 2-3 
3. Cumin seeds - 1/2 tsp
4. Bay leaf -1
5. Dry red chilli - 1-2
6. Hing - a pinch
7. Sugar - 1/2 tea spoon
8. Salt as per taste
9. Cumin powder - 1/2 tsp
10. Turmeric powder - 1/2 tsp
11. Garam masala powder - 1/2 tsp

Process: 

For making the fritters: 

1. Take the shredded coconut in a bowl. Add the chopped green chillies, Cornflour, rice flour, salt, sugar and turmeric powder in it. Add coriander leaves also (if you are using). Mix well, try not to add water because coconut itself releases water.

2. Prepare balls from the mix taking small portions and flatten little with the help of your palms. They are ready to be fired. Heat oil and on a moderately low heat, fry the fritters on batches, make sure the heat should not be very less, it can break the fritters. you need to take care on the heat properly while cooking this, much patience is required here.

3. Once all the fritters are done, place them on a tissue paper and keep aside.

4. In a deep frying pan, heat oil and add cumin seeds, hing, bay leaf and saute for 2 minutes. Now add ginger and chilli paste, salt, sugar, turmeric powder and half cup of water. Saute them till oil separates from the spices. Now add 2 cups of water. When the gravy starts boiling, add the fritters and cook it for 2 minutes in medium flame.

5. Add ghee and garam masala powder and for 1 more minutes. Narkel'er borar dalna is ready to serve. Serve with steamed rice. You can also enjoy simple Narkel'er bora along with plain Dal-Bhat (steamed rice and dal) 

Stuffed Brinjal Curry

Stuffed Brinjal curry with spices that makes it flavorful and exotic. This has been in my eyes always whenever I see the small brinjals, loaded with the masalas, cooked until shiny. As a brinjal lover, I love almost all the dishes made with Brinjal. Not sure this particular recipe from which state of India, but again I saw my Aunty (Kakimoni) making this many a times during my childhood, and I just love it. 

Ingredients:

1. Brinjal (small) - 6-8
2. Salt as per taste
3. Oil 
4. Mustard seeds - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Tomato puree - 3 tsp 

To roast and grind: 

1. Garlic - 4-5 flakes (you can skip if you are vegetarian)
2. Ginger - 1/2 inch piece
3. Onion - 2 (you can skip if you are vegetarian)
4. Peanuts - 1 tsp
5. Sesame seeds - 1 tsp
6. Curry leaves 
7. Coriander seeds - 1 tsp
8. Dry coconut - 1 tsp
9. Green chilli - as per taste (chopped)

No roast ingredients to add while grinding

1. Red chilli powder - 1 tsp
2. Tamarind pulp - 2 tsp
3. Jaggery - 1 tsp
4. Sambar powder - 1 tsp

Process

1. Soak tamarind and take thick tamarind extract from a small sized tamarind. 

2. In a pan dry roast peanuts in low flame until it cracks and its fragrant. You can use roasted peanuts and skip this step also (if you already have stored roasted peanuts in the kitchen). Roast sesame seeds carefully in medium flame until golden. Roast coriander seeds until fragrant. Roast dry coconut until slightly golden. Keep all the ingredients in a plate to cool down. 

3. In a pan add 1 tsp oil and fry garlic ginger and copped onion along with curry leaves and cool down. Now grind all the above ingredients along with tamarind pulp, jaggery, red chilli powder, sambar powder and salt. Add one / two tsp water while grinding. The stuffing is ready.

4. Slit cut the brinjals halfway into four. Stuff this ground masala in the brinjals. After that, in a non stick pan heat oil and splutter mustard seeds and jeera. Place the stuffed brinjals and give it a fry. Add the remaining ground paste (if any) to it and cook covered in low flame for 10 minutes. Turn the brinjals carefully and cook again in low flame for another 5 minutes until the brinjals are done. Take care not to burn the masalas. Stuffed fried brinjals are ready now. Keep aside

5. For making the gravy, I have used just tomato puree and little bit of powder spices. In a frying pan, add oil and cumin seeds. Once cumin seeds are fragrant, add tomato puree, slit green chillies (as per your taste), salt, turmeric powder, cumin powder, chat masala or amchur powder (this is optional), a pinch of sugar, little water and let it cook for 3-4 minutes. Add the stuffed fried brinjals in the gravy, cover and cook for more 2-3 minutes. Sprinkle some fresh coriander leaves and serve hot with steamed rice or roti, whichever you like.

Chapor Ghonto - Bong Cuisine

Chapor Ghonto is a delicious and mouth watering vegetable mishmash cooked with some lentil fritters. A wide variety of vegetables like pumpkin, potatoes, ridged gourd, eggplant, pointed gourd, French beans, carrot, cauliflower can be added in this dish (based on availability). In Bengali "Chapor" means pat, the name probably came from the process of making these lentil fritters where you need to press these fritters with a spatula while shallow frying those in very low heat and using very little oil. You can use any lentil for making these fritters, I have used red lentils. To bring the signature taste of Bengali cuisine use mustard oil to cook this dish. Traditionally coconut is not added to this dish, though I have used grated coconut as I prefer the taste and texture of coconut in this dish.

Ingredients:

1. Potato (peeled and cubed) - 1 big sized
2. Pumpkin (peeled and cubed) - 1 cup
3. Brinjal (cubed) 1/2 cup
4. Cauliflower (7-8 florets)
5. Carrot (peeled and cubed) 1/2 cup
6. Beans - 1/2 cup (long chopped)
7. Ginger (grated) - 1 tsp
8. Crated coconut - 1 tsp
9. Bay leaves - 1
10. Dry red chilli - 1-2
11. Panch Phoron - 1 tsp
12. Green chillies - 2-3 (as per taste)
13. Turmeric powder - 1/2 tsp
14. Salt to taste
15. Sugar - 1/2 tsp
16. Mustard oil - for cooking
17. Cardamom powder - 1/2 tsp
18. Ghee - 1 tsp
19. Red lentil -1 cup

Process:   

  

1. To start with, soak the lentils for 1-2 hours wash well, drain and make a paste adding turmeric powder, green chillies, grated ginger and salt as per your taste. Keep aside.

2. In a frying pan, add oil and when the oil is smoking hot take tablespoon full of lentil paste and shallow fry. While placing lentil paste on the pan press it with a spatula and make sure they do not have any definite shape. Shallow fry the rest of the paste and keep aside. These are the 'Chapor'.

3. Take a deep pan and add mustard oil. When the oil is hot, add the brinjal pieces and fry till brown, and keep them aside. Then in the same oil, add bay leaf, dry red chilli and panch phoron. As the spices release nice aroma, add all the vegetables and grated ginger and cook till the vegetables are done. Once the vegetables are done, add the fried brinjals. 

4. Break the Chapor and add in the pan, also add salt and sugar as per your taste. If you like the dish to be spicy, add more green chilies. Lastly add 1 tsp of ghee and garnish with grated coconut.