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

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. 

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.

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) 

Maggy Manchurian in Gravy

Everyone loves Manchurian, but have you ever tried making Manchurian with Maggie? Yes, its totally delicious. Here is the detailed recipe, do check it out, try and share your views.

Ingredients: 

For the Manchurian:

1. Maggy - 1 and half packet
2. Onions - 1 (finely chopped)
3. Salt as per taste
4. Butter - 1/2 tsp
5. Capsicum - 1/3 (finely chopped)
6. Carrot - 1 tsp (grated)
7. Ginger - 1 inch (grated)
8. Spring onions - 1 tsp (finely chopped)
9. Cornflower - 1 tsp (you may use 2 tsp also, based on your dough type)
10. Oil 

For the Gravy:

1. Onions - 1 (diced)
2. Ginger - 1 inch (finely chopped)
3. Garlic - 2 tsp (finely chopped)
4. Salt as per taste
5. Capsicum - 1/2 (diced)
6. Chilli sauce - 1 tsp
7. Soy sauce - 1 tsp
8. Tomato ketchup - 1 tsp
9. Vinegar - 1 tsp
10. Cornflower slurry - 2 tsp
11. Spring onions - 1 tsp (finely chopped) & for garnishing also

Process:

For making the Manchurian

1. Boil one cup of water adding 1/2 tsp butter and tastemaker, add one packet of maggy and cook for 2 mins. Do not overcook the maggy as it turns mushy. Once the maggy is done, let it cool down on room temperature.

2. Add all the chopped veggies (onions, capsicum, spring onions, grated carrot and ginger) along with salt and cornflower and mix well forming a soft dough, make sure not to mash the noodles. 

3. Grease hands with oil and prepare ball sized manchurian balls. Coat with crushed maggi to get an extra crispy bite. Deep fry in medium hot oil, keeping the flame on medium. Stir occasionally and fry until the balls turn golden brown. Drain off and keep aside.

For making the Gravy

1. To make cornflower slurry, mix 2 tsp of cornflower in 1/2 cup water, mix well and keep aside.

2. In a large Kadhai, heat 2 tsp oil and add 1 inch ginger, 1 chopped green chilli and 2 tsp spring onions and saute for  minutes. Add diced onions and capsicums and stir fry on high flame. Now add tomato ketchup, chilli sauce, soy sauce, vinegar and salt as per taste. Further add cornflower slurry and mix continuously making sure the sauce thicks and turns glossy. Pour 1 cup water and mix well. Stir and boil until the sauce thickens slightly. 

3. Once the sauce thickens, add the noodle balls (manchurian) and mix well. Boil for 1 minute until the flavor is well absorbed. Transfer to a serving dish and sprinkle some chopped spring onions. 

Serve hot with Fried rice or noodles.

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.

TOK JHAL MISTI TOMATO CHUTNEY

Tomato chutney in Bengali style is a flavorful chutney which is the specialty of an eastern state of India - West Bengal. This tomato chutney is also known as Tok-Jhal-Misti Chutney and very famous as a side dish in most of the Bengali families.

Traditionally its served with Khichuri during Saraswati puja, Durga puja or any other Bengali festivals, however you can also serve it with normal meal, as a side dish. It is very easy to make and gets ready in 15-20 minutes. Some people also add raisins or jaggery to this chutney, I have added very little sugar and 2-3 dates to it. You can increase or decrease the quantity of these ingredients depending upon your taste. 

Ingredients:

1. Tomatoes - 4-5 medium sized (roughly chopped)
2. A pinch of salt
3. Mustard seeds - 1/2 tsp
4. Dry red chilli - 1-2
5. Seedless Dates - 2-3 chopped (you can add more dates also, if you like)
6. Mustard oil - 1 tsp
7. Sugar - 2 tsp
8. Turmeric powder - 1/4 tea spoon
9. Red chilli powder - 1/2 tea spoon

Process:   

  

1. Heat mustard oil in a pan and add mustard seeds and red chilli, saute for a few seconds till they become fragrant.

2. Add chopped tomatoes, salt, turmeric powder and red chilli powder to the pan. Mix well and cover the pan, let it cook for 4-5 minutes till tomatoes become soft. 

3. Add the chopped dates and sugar, mix very well and allow it to cook for another 5 minutes. And your Tok-Jhal-Misti chutney is ready. 

Amritsari Chole

Amritsari chole is amazingly an authentic curry from Punjab and tastes heavenly. The flavor of Punjabi curries right into your home. I have cooked this today in "Pure-Veg" form, no onion - garlic. This chole is so inviting and rich, spicy and full of awesome flavors. You can serve this Amritsari chole along with Pooris, Bhatura or Naan. I have enjoyed with Pooris. 

Ingredients :

1. Chickpeas (Kabuli chana or chole) - 2 cups - soaked overnight

2. Cinnamon sticks - 2 inch

3. Black cardamom - 4-5

4. Bay leaf - 1

5. Ginger - 1 tsp paste and 1 tsp finely chopped

6. Black tea leaves - 3 tsp or 3 tea bags

7. Salt to taste

8. Tomato Puree - 1/2 cup

9. Tomato - 1 (finely chopped)

10. Green chillies - 3-4 (slit)

11. Cumin powder - 1 tsp

12. Coriander powder - 1 tsp

13. Turmeric powder - 1/2 tsp

14. Fennel powder - 1 tsp

15. Dry mango powder (Amchur) -  1 tsp

16. Red chilli powder - 1 tsp (as per taste)

17. Dried Anandana powder - 1 tsp (pomegranate powder) 

18. Garam Masala powder - 1 tsp

19. Oil - 3-4 tsp 

20. Ginger - Julienned

21. Fresh coriander leaves

22. Ghee - 1 tsp

Process:   

  

1. Firstly soak the dried chickpeas overnight in water for 8-9 hours. Next day pressure cook the socked chickpeas, adding the whole spices like cardamom stick, black cardamom, bay leaf and tea leaves wrapped tightly in a muslin cloth. Pressure cook for 8-9 minutes till the chickpeas are completely cooked. Strain the chickpeas and reserve the stock along with the whole spices. Discard the tea bags or tea leaves, which ever you are using.

2. In a large Kadhai heat oil and add chopped tomatoes and all the powder spices, fry for 2-3 minutes. Add slit green chillies, chopped gingers, tomato puree and salt as per taste, sauté the mixtures till tomatoes become soft and mushy.

3. Add the cooked chole and sauté for 5-6 minutes and then add the strained stock about 2-3 cups to the chole, if the stock is less you can add some water. Keep the whole mixture on low flame and simmer till the curry thickens a bit. When the gravy thickens, add some julienned ginger to the gravy and 1 tsp of ghee. 

Stir and serve Amritsari chole with Pooris or Bhature or Naan, even you can serve with steamed basmati rice. 

Broad Beans curry with White sesame paste

Bongs are mostly known as "Foodies" and well known for their innovative dishes, be it some experiment with fish or other non-veg recipes or be it purely veg recipes without onion garlic. In my childhood, I have seen my mom and Pishimoni doing all kinds of experiments in the kitchen with vegetables, hence today I thought of doing something new with a very boring (Boring because I dont like this vegetable - braodbeans or sheem). But I am happy with the end result of the experiment done by me. Sharing the easy and quick recipe for the same, do try this and share your feedback. 

Ingredients:

1. Broad beans or Sheem - 500 gram
2. Salt to taste
3. White sesame seeds - 2 tsp
4. Cashew nuts - 8-10 
5. Dry red chilli - 1
6. Nigella seeds or Kalonji - 1/2 tsp
7. Turmeric powder - 1/4 tea spoon
8. Mustard oil for cooking
9. Green chilli - 2 (slit)

Process:

1. To start with, cut the broad beans into halves and wash them properly. Sprinkle some turmeric powder and salt and marinate the veggies.

2. Make a paste of white sesame seeds adding the cashew nuts and a little water. 

3. Now heat oil in a frying pan and add the nigella seeds and dry red chilli, sauté for 1 min and add the broad beans. Shallow fry for 2-3 minutes in low flame. 

4. Add green chillies and cook until the broad beans soften. Add the paste and salt as per your taste and cook until the gravy thickens. Drizzle some mustard oil and give a little mix and then switch the flame off.

Serve hot with steamed rice.

CHAL POTOL - BONG CUISINE

Chal potol is a delicious Bengali traditional vegetarian dish where Potol (Pointed gourd or parwal) is cooked in aromatic gobindobhog chal and garnished with raisins and cashews. It is basically the vegetarian version of Muri Ghonto. This is a perfect dish for Pujo or any special occassion in Bengali homes, where your entire meal is supposed to be pure veg, a simple NO to onion and garlic. I remember my Pishimoni (Paternal aunty) used to modify this Niramish Muri ghonto with fulkopi (cauliflower) and aloo, and everything cooked be her turned out to be very delicious. My mom used to cook very yummy "Chal Potol". I tried this after a long time today, remembering both of theme, knowing that none of them are here to taste it and pat on my back saying "Bah, darun hoyeche toh", but cooking this recipe made me realise again how lucky we are to have such great talent in our family. This dish is totally dedicated to my Maa & Pishimoni.

Ingredients :

1. Potol / Pointed gourd - 500 gram
2. Potatoes - 2-3 
3. Tomato - 1 big 
4. Gobindobhog rice - 1/2 cup
5. Cashew nuts - 1 tsp
6. Raisins - 1 tsp
7. Vegetable oil - 1 tsp
8. Mustard oil - 2 tsp
9. Dry red chilli - 2
10. Bay leaves - 2
11. Cardamom - 2
12. Cloves - 2
13. Cinnamon - 1 inch
14. Cumin seedds - 1/2 tsp
15. Ginger paste - 1 tbsp
16. Ghee - 1 tbsp
17. Cumin powder - 1 tsp
18. Coriander powder - 1/2 tsp
19. Turmeric - 1/2 ts
20. Red chilli powder - 1/2 tsp or as per taste
21. Salt to taste
22. Sugar - 1/2 tsp
23. Green chillies - 2 piece
24. Garam masala powder - 1/2 tsp

Process :

1. To start with, rinse the rice and spread it over a colander to air dry completely. Wash and peel potol in alternating strips, and have halve each one vertically. Cut the potatoes in cubes and tomatoes and dice, clit the chillies and set aside the ready ingredients.

2. In a bowl, add ginger paste, cumin powder, coriander powder, turmeric, red chili powder and mix them well adding 2 tsp water and keep aside.

3. In a frying pan, heat 1 tsp vegetable oil, add cashew and raisins and fry them gently on low flame, and then add dried rice to this pan and continue frying until the rice is translucent. Remove from the oil once done, and keep aside for later use.

4. In the same pan, add mustard oil and heat it until it starts to smoke gently and turns pale yellow, now add the potol pieces adding a pinch of salt and fry them on medium flame for 4-5 minutes until well browned. Remove from oil and set aside once done.

5. Now, add little more mustard oil in the same pan, add dry red chilli, bay leaves, cardamom, cinnamon, cumin seeds and cloves and saute for 2 minutes. Add potatoes and fry until potatoes starts changing colors. Now add the spice slurry we kept aside before. Add salt and saute for 2 minutes. Cover and let it cook until the oil separates from the spices. Add little water whenever the pan dries out and continue cooking. 

6. Add sugar, green slit chillies and tomatoes and stir well. Once the tomatoes have softened, add the fried cashews, raising and rice. Mix everything nicely, cover and let it cook until the rice is about 90% done. Then add the fried potols and continue cooking until both potol are rice are done, here you need to take extra care that they dont turn mushy. Add only little water at a time, just enough to cook the potol and rice well.

7. Once done, add garam masala powder and spoonful of ghee. Turn off the flame and cover for 2 more minutes. 

Serve hot with steamed rice. I have made Ghee-bhat with some veggies to serve with this Chal Potol.

DHOKA'R DALNA

This is a typical Bengali Niramish (Pure Veg without onion and garlic) recipe. Dhoka'r Dalna is a part of famous Bengali cuisine. A delicious Bengali treat you can say. Dhoka is fried dal cakes, some uses chholar dal, some uses masoor dal to make this cake / dhoka. The word "Dhoka" means "Betrayal", so this dish is common on days when families eat a vegetarian fare, and trick themselves  into believing the masoor / chholar dal cake, made flavourful with spices, coconut, peanuts etc, is actually meat. Sounds funny though, but this is an absolutely delicious dish. This is cooked for guests or on special occasions. A thick gravy of cumin seeds, hing, bay leaf along with ginger, chilli paste and some potatoes. This is best served with steamed rice.

Ingredients:

1. Chana dal - 1 cup

2. Bay leaf - 2

3. Cumin seeds - 1/2 tsp

4. Sugar - 1/2 tsp

5. Ginger powder or paste - 2 tsp

6. Salt - 1/2 tsp

7. Ghee - 2 tsp

8. Potato - 1 (cut into cubes)

9. Hing (asafoetida) - 1 tsp

10. Cumin powder - 2 tsp

11. Red chilli powder - 1 tsp

12. Turmeric - 1/2 tsp

13. Garam masala powder - 1 tsp

14. Mustard oil - 4-5 tsp

15. Grated coconut - 2 tsp

16. Peanuts - 1 tsp (Roasted  and chopped)

Process:

1. Soak chholar dal in water for 4-5 hours or overnight. Strain and grind the dal with salt sugar green chillies and little water.

2. Heat oil in a pan, add grated coconut and fry it for few seconds on low flame and add ginger paste, cumin powder, turmeric powder and hing. Give a good stir and fry until the raw smell of the spices goes away. Add ground chholar dal and chopped peanuts. Continue cooking the dal. Keep on scraping the bottom of the pan continuously to prevent sticking. Once the mixture changes color and gathers in dough-like ball, transfer it to a flat greased surface.

3. Spread them in the surface and while the dal is still hot, cut into large diamond shaped pieces (these pieces are known as Dhokas). In a frying pan add little oil and on medium heat fry these dhokas until evenly brown. Remove from heat once done, and keep aside.

4. In the same pan, once the dhokas are done, add potato cubes and fry them using little salt and turmeric powder till golden brown. Keep aside till we prepare the gravy.

5. In a deep frying pan, heat oil and add cumin seeds, hing, bay leaf and saute for 2 minutes. Now add salt, sugar, ginger and chilli paste and half cup of water. Saute them till oil separates from spices. Now add the fried potatos and 2 cups of water. When the potatoes are almost boiled, add the dhokas and cook it for 5 minutes in medium flame.

6. Add ghee, garam masala powder and cook for 2 more minutes. Dhoka'r dalna is ready to serve. Serve with steamed rice.

DAL MAKHANI

The rich and creamy aroma of Dal Makhani is the most beautiful thing int he world, especially for foodies. I am not saying this is an authentic or restaurant style dal makhani, because, trust me every restaurant has its own version. This north Indian dish goes very well with Rice or Paratha. I tried this with green moong dal and rajma and turned out yummy. Here is the easy recipe, do try at home and share your views in the comment section.

Ingredients:

1. Green moong dal - 1 cup

2. Rajma - 1/4 cup

3. Butter - 100 gram (half cup)

4. Ginger paste - 1 tbsp

5. Garlic paste - 1 tbsp

6. Kashmiri chilli powder - 1 tbsp

7. Garlic - 1 tsp (chopped)

8. Salt to taste

9. Fresh tomato puree - 1/2 cup

10. Onion paste - 1/2 cup

11. Fresh cream - 1/2 cup

12. Fresh coriander leaves - 1 tsp

13. Dry red chilli - 1 

14. Bay leaf - 1

15. Garam masala powder - 1/2 tsp

16. Ghee - 1/2 tsp

17. Turmeric powder - 1/2 tsp

Process:

1. Soak the dal and rajma together for at least 4-5 hours or overnight. Then scrub and wash it clean. Add 4 cups of water and boil in a pressure cooker till dal splits and becomes thick.

2. Cut tomatoes and puree them. Cut onions and make a smooth paste. 

3. In a pan, add butter and saute ginger garlic paste for 2 minutes. Add kashmiri red chilli powder, bay leaf, dried red chilli and stir nicely. Add tomato puree and onion paste and give a good stir, let the tomatoes cook till they turn very thick.

4. Add this fried masala / tadka to dal along with some water and salt and turmeric powder. Cook the dal for 30 minutes. 

5. In a separate pan, heat oil and add chopped garlic. Let the garlic turn to brown, and add straight to the boiling dal. Add some more butter along with fresh coriander leaves and ghee. Add garam masala powder and cream. 

6. Remove from heat and serve hot with Paratha or Rice.

RAW MANGO DAL

Raw mango dal is a dish of yellow lentils cooked with raw mango pieces. The tanginess of raw mangoes gives a delicious flavor to the lentils. And if you love "Tok-dal" then its going to hit your favorite list. During this time every Bengali family has raw mangoes in their house. You can serve it with any of your favorite rice recipe, goes well with steamed rice. Here is the recipe for the same. 

I have cooked with red lentils, you can use Arhar dal also for this recipe.

Ingredients:

1. Red lentils or Masoor dal - 1/3 cup
2. Green raw mango small size - 1
3. Panchphoron (Indian five spice blend) - 1/2 tsp
4. Red dried chilli - 1
5. Bay leaf - 1 (optional)
6. Mustard oil - 2 tsp
7. Salt to taste
8. Turmeric powder - 1/2 tsp
9. Sugar - 2 tsp (or as per your taste)

Process:

1. Pressure cook the red lentils with water and salt till they are soft.
2. Peel and chop the mangoes in small cubes or slices. Check the tanginess, as every mango has different level of sour taste, so if it is too sour then hold some of it back from the recipe or you can add little more sugar.
3. Heat oil in a pan, add panchphoron, bay leaf and red chilli. Let the aroma come out, and after that add the mango pieces and fry it by adding turmeric powder and sugar.
4. Once they turn golden, add the cooked lentils. Stir by adding some water if required. Taste the sugar, it should balance the sharp tang of the mango but should not make the dal sweet. Also, check the seasoning and add salt if required.
5. Let it simmer for 3-4 minutes, till the mango pieces become soft and tender. Serve hot with steamed rice.

RAJMA CHAWAL

Rajma-Chawal ~ A fat free and delicious curry made by simmering red kidney beans in onion-tomato masala, spices and herbs. This is the answer when you are in the mood for some simple, healthy and flavourful meal.

Ingredients:

1. Rajma (kidney beans) -- 1 cup (soaked over night, drained & rinsed)

2. Tomato - 1/2 cup puree

3. Onion - 2 (finely chopped)

4. Ginger Garlic paste - 1 tsp

5. Oil as required

6. Salt to taste

7. Dry red chilli - 2

8. Cumin seeds - 1/2 tsp

9. Turmeric powder - 1/2 tsp

10. Jeera powder - 1/2 tsp

11. Garam masala powder - 1 tsp

12. Rajma Masala - 1 tsp

13. Hing - a pinch

14. Green chilli - 2 (slit)

15. Kashmiri red chili powder - 1/2 tsp

16. Coriander leaves - finely chopped 

Process:

1. In a pressure cooker, add rinsed rajma, required salt with 2-3 cups of water. Cook up to 2-3 whistle and then reduce the flame and cook for another 15 minutes and remove from the flame. 

2. Heat oil in a heavy bottomed pan / kadhai and add cumin seeds and hing (asafoetida). Add finely chopped onion and saute them till they becomes light brown in colors, and then add ginger garlic paste, tomato puree and cook for 5 minutes on low flame.

3. Now add all the powder spices and salt as required, and mix well. Add boiled rama along with water, you can mash some of the rajma to give the gravy a body..

4. Stir it and let it cook for 15 minutes on low flame. Add garam masala powder before switching off the flame. Garnish with chopped coriander leaves and onion rings before serving.

Serve hot with steamed rice or Jeera rice.