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.

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.

PALAK PANEER KOFTA

This Palak Paneer Kofta recipe has many flavors. This is a signature recipe of Celebrity chef Sanjeev Kapoor and also known as Sham Savera. This recipe has less oil and made without butter or cream, but you can use some fresh cream for garnishing if you wish to. My this recipe is roughly adapted from Sanjeev Kapoor's sham savera recipe, here the koftas are made little bit differently. Also you can use various types of gravies of your choice to dunk these koftas. 

Ingredients :

For Palak Koftas

1. Spinach - 200 gram

2. Green chilli - 2

3. Ginger - 1 tsp (finely chopped)

4. Cornflour - 2-3 tsp

5. Salt to taste

6. Garam masala powder - 1/2 tea spoon

For Paneer stuffing

1. Paneer - 100 gram

2. Rice flour / cornflour - 2 tsp

3. Cashew nuts - 1 tsp (roughly powdered)

4. Raisin - 1 tsp

5. Salt - a pinch

6. Sugar - 1/2 tea spoon

7. Garam masala - 1/3 tea spoon

8. Saffron strands -5-6 (optional)

For the Gravy

1. Tomato - 1 big

2. Onions - 2 big (you can skip this if you are a vegetarian, I have used onions)

3. Green chillies - 2 (finely chopped)

4. Bay leaf - 2

5. Cumin seeds - 1/2 tsp

6. Green cardamom - 3-4

7. Cinnamon - 1/2 inch stick

8. Ginger (finely chopped) - 1/2 tsp

9. Turmeric powder - 1/2 tea spoon

10. Cumin powder  - 1/2 tea spoon

11. Coriander powder  - 1/2 tea spoon

12. Garam masala powder  - 1/2 tea spoon

13. Salt - to taste

14. Sugar - 1/2 tea spoon

15. Gloves - 3-4

16. Cashew - roughly chopped - 1 tsp

17. Kashmiri red chilli powder - 1/2 tea spoon

Process :

For making Palak Koftas

1. Wash and rinse spinach leaves very well in water using a colander. Roughly chop them and boil them with water for about 2 minutes. Once done, rinse transfer them to cold water adding some ice cubes, so that the color of spinach stays intact. Rinse them properly and put in a grinder jar along with chilli and ginger. Grind a smooth puree without adding any water.

2. Take the puree in a mixing bowl, and add salt and garam masala and mix well. Add cornflour to this mixture. If the mixture looks loose and not thick, then you can add some more cornflour until the dough becomes smooth. Let the mixture come to room temperature and then cover and refrigerate it for 20-30 minutes.

For making Paneer stuffing for Palak Koftas

1. Grate the paneer in a bowl, add rice floor or cornflour whichever you are using (I have used rice flour), add garam masala, roughly powdered cashew, raisins, salt, sugar and saffron strands (if you are using) and mix well.

2. Now take some portion of the paneer in your palms and make small balls of the same. Cover them and refrigerate for 30 minutes.

3. Take out the spinach mixture from the fridge. From this mixture, make the same number of balls you have made with the paneer stuffing. Flatten them and keep aside. 

4. Take each spinach mixture balls and flatten it more, then place the paneer ball in the center, bring the edges on top, join the edges and roll gently to a smooth kofta ball. Make all the paneer palak koftas this way.

5. Sprinkle some rice flour in a plate, coat each kofta evenly with the flour and dust off the excess flour. Place little oil on your palms, coat the koftas with the oil and place them in a plate, cover them and refrigerate for 25-30 minutes.

For Frying the Palak Koftas

1. Add oil in a pan for deep frying, use oil as required. Let the oil become medium hot, then gently place the kofta in the medium hot oil.  Do not fry more than 3 koftas at a time. Turn each kofta gently when the base is light golden and crisp. Turn over again and continue to fry till the outer crust looks crisp and golden. Fry all the koftas for 4-5 minutes on medium flame. 

2. Remove them from flame and this way fry remaining batches of palak kofta. Place on kitchen paper towels. You can simple serve them as a snack with evening tea also.

For making the Gravy

1. In a pan, heat 2 tsp oil, add bay leaf, cinnamon, cardamoms, cloves, cumin seeds and fry till the spices splutter and become aromatic. Add chopped onions and saute onions till they become translucent. Then add ginger, chopped green chillies, chopped tomatoes. Mix and saute for 2 minutes. 

2. Add the cashew and kashmiri red chilli powder and all other powder spices, mix very well adding a half cup of water. Mix and simmer on medium-low flame till the tomatoes soften. Then switch off the flame and let the mixture cool down. Once the mixture comes to room temperature, put it on a grinder jar, dont forget to remove the bay leaf before grinding. Blend to a smooth paste. Do not add any water while grinding. 

3. In the same frying pan, add 1/2 spoon oil and transfer this mixture paste along with 1/2 cup of water. If you need medium consistency gravy, you can add more water. Add salt, sugar as per your taste. Mix everything well and on a low flame allow the gravy to get cooked properly. Stir at intervals. Once the gravy is done, switch off the flame.

While serving the Palak Paneer kofta, pour the hot gravy in a serving bowl. Slice the kofta balls into two halves and gently place them in the gravy. You can garnish the bowl with some fresh cream or coriander leaves, if you want to.

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.

Masoor Dal'er Borar Jhol || Lentil Fritters Curry

Masoor Dal or red lentils is the most popular choice in dal. It is a Bengali traditional dish.  Lentil fritters soaked in tomato based gravy with fried potatoes and spices is very flavourful and yummy. My mother used to cook this curry really well. This delicious and mouthwatering "Daler Borar Jhol / Lentil Fritters curry" is a famous dish of Assam and North East and is very much popular in West Bengal also. This dish is perfectly best option when you want to eat or cook something really special. You can make this dish with chana dal or motor dal also. I have used musoor 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 with 2 green chilli, turmeric powder, salt as per your taste, and 1 tsp grated ginger, make a smooth paste.

2. In a small frying pan, heat 3 tsp oil and start frying small balls of masoor 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 potatos and keep them aside.

3. Make a paste of tomatoes, onion, ginger and garlic, you can add green chillies also.

4. Heat 2 tsp oil in a kadhai, add panch phoron and let them crackle in high heat. Add bay leaves and red dry chilli. Once the aroma comes out, add the onion-tomato paste and saute in low heat. Add all the powder masalas one by one. Add salt as per taste.

5. Add fried potatoes and cook in low hear for 2-3 minutes. Add 1 and half cup of water and cover with a lid, let it cook for 4-5 minutes.

6. Now, add the Fritters / Daler bora and let it boil in the grave for 2-3 minutes, do not use the lid this time. Add ghee and garam masala powder before switching off the gas. You can also add chopped coriander leaves, if available. Serve hot with rice.

Note: You can skip onions if you are a vegetarian, can simply make the curry with ginger and cumin paste, with or without tomatoes.