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

Cauliflower Peas curry || Dry Gobi Matar ki Sabji

I am sure many people love to have this Cauliflower peas curry. This is a humble North Indian dry curry with two top favorite winter veggies Cauliflower and green peas. We love both gobi and matar at our home. So during the winter season I love to cook with these two vegetables often. I especially make this dry curry for quick meals. This is a very easy recipe without onion garlic that we can serve with rice or chapatis / rotis.

Ingredients

1. Cauliflower floaters - 2 cups
2. Green peas - 1/2 cup
3. Chilli powder - 1/2 tsp or as per taste
4. Ginger paste - 1/2 tsp
5. Salt to taste
6. Turmeric powder 1/4 tsp
7. Oil - 2 tsp
8. Cumin seeds - 1/4 tsp
9. Green chillies - 2-3
10. Ghee - 1 tsp
11. Coriander leaves - for garnishing

Process

1. To start with, blanch green peas and cauliflower for 3-4 minutes, drain and keep aside.
2. In a pan heat oil and temper cumin seeds and add blanched veggies and saute for a minute.
3. Season with salt, ginger paste and other spices (mentioned in the ingredient list), and green chillies. Mix well and cook for 3-4 minutes. Then cover the pan and cook in medium flame for 7-8 minutes or till done. Lastly add ghee and keep the pan covered for a minute.
4. Before serving sprinkle chopped coriander leaves (optional) and serve hot.

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.

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.

Sweet Potato Kebabs

If you are vegetarian & always feel like missing on kebabs then try this one. I tried for the first time with sweet potatoes, and trust me it turned out yummilicious. A quick, easy, healthy and delicious appetizer and can be served as a starter in any party too.

Ingredients:

1. Sweet potatoes - 200 gram (4-5)
2. Salt to taste
3. Ginger finely chopped - 1 tsp
4. Green chilli - 2-3 (finely chopped)
5. Fresh coriander leaves - handful (finely chopped)
6. Mustard oil / Refined oil for frying
7. Besan - 1 tsp
8. Black pepper powder - 1/2 tsp
9. Chat masala / Amchur powder - 1 tsp
10. Cornflower - 1/2 tsp

Process:

1. Boil the sweet potatoes and peel them properly. In a mixing bowl, grate the sweet potatoes (do not mash them). Add salt and all other ingredients and mix well. 

2. Grease oil on your palms and take small portion from the mixture and give them the shape you want to. Let them rest for 10-15 minutes.

3. In a frying pan, add little oil (for shallow fry), start frying them in batches, till they turn brown in color. 

Serve hot with any of your favorite chutney.

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.

BEETROOT CUTLET

Beetroot cutlet is an easy, colorful and healthy appetizer made from beetroot, potato and aromatic spices. Crispy outside and soft inside, these cutlets are shallow fried snacks, hence a healthy option with evening tea. So if you are bored with the same evening snacks everyday, do give it a try. 

Ingredients : 

1. Beetroot - 1 cup (grated)
2. Boiled potato - 1
3. Cashew nuts - 1 tsp (chopped)
4. Raisin - 1 tsp
5. Onion - 1 big (finely chopped)
6. Green chilli - 2 (finely chopped)
7. Ginger garlic paste - 1 tsp
8. Salt - to taste
9. Cumin powder - 1/2 tea spoon
10. Coriander powder - 1/2 tea spoon
11. Red chilli powder - 1/2 tea spoon
12. Amchur powder - 1/2 tea spoon
13. Garam masala powder - 1/2 tea spoon
14. Chat masala - 1/2 tea spoon
15. Coriander leaves - Finely chopped (1 tsp)
16. Green peas (optional) - 1/3 rd cup (pre-boiled)
17. Maida - 2 tsp
18. Bread crumbs 
19. Oil for frying

Process:

1. Peel and grate the beetroot and keep aside. Also peel, cut and boil potatoes separately and keep them aside.
2. To make the cutlet mix, place a pan on low medium flame. Add 1 tsp oil and fry cashew and raisin first. Once the cashew nuts turn brown, add chopped onions, green chilli and ginger garlic paste. Add salt and saute for 3-4 minutes. Then add grated beetroot. Now add all the powder spices and give it a good mix. Once you feel that the raw aroma of beetroot is gone, add the boiled potatoes and mash them properly with this mixture. Transfer to a bowl.
3. Now add finely chopped coriander leaves and boiled peas (if you are using peas), mix everything nicely with soft hand. And let it cool down and then start taking small portions of the mixture and give them cutlet shapes, can be round or oval or whichever you like. Place them in a plate.
4. In another small bowl, take maida and by adding water, make a smooth batter. The outer coating of the cutlet should be less for this cutlet, so that the color of the beetroot is seen through outside, hence the batter should not be thick, neither too watery.
5. In a plate, take the breadcrumbs.
6. Now deep the cutlets into this maida batter and roll it into bread crumbs and place them in a plate. Once all the cutlets are ready, refrigerate them for 20-25 minutes.
7. Now, take oil in a frying pan for shallow fry, and start placing the cutlets one by one, 3-4 cutlets you can fry at a one-go, in medium flame. Serve hot with ketchup.

Pur Vora Potol Vaja - Stuffed Pointed gourd

Pur bhora potol bhaja or Stuffed Pointed Gourd is a very popular Bengali cuisine in West Bengal. This is very easy and simple recipe and goes well with simple daal and rice. Some people also makes gravy with these stuffed pointed gourd, which is also a very popular recipe. Today I have tried this easy Potol Pur with coconut, mustard seeds and poppy seeds stuffing. This is a pure veg recipe, but you can also add onions and garlic in the stuffing, if you wish to.

Ingredients :

1. Potol or Pointed Gourd - 4

2. Poppy seeds - 2 tsp

3. Mustard seeds - 1 tsp

4. Grated coconut - 2 tsp

5. Salt to taste

6. Green chilli - 2

7. Ginger (chopped) - 1/2 tsp

8. Red chilli powder - 1/2 tsp

9. Turmeric powder - 1/4 tsp

10. Besan or Gram flour - 2 tsp 

10. Oil to fry

Process :

1. Slit the potol's and take out the seeds and flesh. Heat 1 tsp oil, add the potol's flesh and seeds and stir for 3-4 minutes adding a pinch of salt. Remove from flame, let it cool down. Once this comes to room temperature, add them to a grinder along with grated coconut, soaked poppy seeds and mustard seeds. Also add green chillies and ginger pieces. Make a paste ensuring the paste is not too smooth.

2. In a bowl, add besan with little bit of water, 1/2 tbsp salt and mix well.

3. Now stuff this paste into potol's one by one, dip them in the besan batter. Once they are ready heat oil in a deep frying pan and start frying these stuffed potol's one by one on medium flame. Once you are done serve hot with Simple steamed rice and daal. 

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.