Simple Bengali style platter for a busy day

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Somedays we are too busy to spend much time for cooking, so, for those days I plan out the menu that would take less time and ingredients. So today, I am sharing a simple Bengali platter idea which I sometime plan out for such tight schedule days.
This platter includes rice, masoor dal cooked with tomatoes, mashed boiled potatoes with fried onion and my simple dry egg curry.
This platter is also perfect for bachelors and students who are living at a distant place away from their family for study or work.
In my early post I have already shared the recipe for simple dry egg curry. So today, I am sharing the recipe of tomato dal and mashed potato with fried onion.
So lets check out the recipe for masoor dal with tomatoes and mashed potato with fried onion.

 

Ingredients

For making dal:

Masoor dal or red lentils 1 cup of 120 ml
Tomatoes 2 medium sized, each cut into 4 pieces longitudinally
Green chilli 2 slit
Dry red chilli 1
Mustard seed ½ tsp
Black cumin seeds or kalonji ½ tsp
Turmeric powder 1 tsp
Salt as per taste
Sugar 1 pinch
Oil ½ tbsp

For making mashed potato with fried onion:

Potato 1 large, cut into half and pressure cooked to 4 whistles at high flames and peeled
Onion 1 small sliced
Green chilli 1
Dry red chilli 1
Salt as per taste
Mustard oil 2 tsp

Procedure

For making dal:

• Wash clean the lentils and add it to the pressure cooker. Add salt as per taste, 2 cups of water and mix well.
• Place the pressure cooker at medium flames and cook the lentils to 1 whistle and then switch off the flames
• Wait for the pressure to release by itself and then open lid. Add the tomatoes and green chillies to the cooker and again pressure cook to 1 whistle at high flames and then switch off the flames.
• Wait for the pressure to release by itself and then open lid. Add turmeric powder and sugar and mix well.
• Again switch on the flames at high flames, place the pressure cooker and bring the dal to a boil.
• Once the dal starts boiling, add 1 and ½ cups of water and mix well. Cook for 3 to 5 minutes and then switch off the flames
• Heat oil in a kadhai at medium high flames. Once the oil is heated, temper it with mustard seeds, kalonji and dry red chilli
• Now increase the flames to maximum and then empty all the contents of the pressure cooker into the kadhai for tadka
• Mix well and once the dal starts boiling again, switch off the flames.
• Bengali style tomato dal is ready.

For making mashed potato:

• Heat mustard oil in a frying pan at medium flames. Once heated add the dry red chilli and fry for few seconds
• Then add the sliced onion and green chilli and fry until the onion changes to golden brown in colour
• Mash the potato and add it to the kadhai. Mix well with the onion and cover. Reduce the flames to minimum and cook for ½ a minute and then switch off the flames.
• Allow it to cool down a little and then again mix properly with your hands
• Bengali style mashed potato with fried onion is ready.

Arrange the platter with rice, dal, mashed potato and egg curry and serve.

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Peyaji ( onion pakora)

Hello my dear friends and fellows! Welcome to my space Dish of Delight once again!

Onion pakora is quite a popular pakora sold at shops and also made at home. People of all regions of our country is familiar to this pakora. Onion pakora at our place is known as peyaji. At shops these pakoras are made with besan i.e. gram flour but at home I make it with masoor dal Or red lentil paste and it tastes much better. So, I would suggest you to try this recipe once and I hope you will love it.

Let’s go through the recipe for peyaji or onion pakora.

Ingredients

Masoor dal or red lentils ½ cup soaked for 2 hours
Onion 2 medium sized, thinly sliced
Green chillies 2 or 3
Ginger ½” piece
Kashmiri red chilli powder 2 tsp
Salt as per taste
Oil enough for deep frying the pakoras

Procedure

• Grind the lentils along with the green chillies and ginger to make a coarse texture paste. Do not add water while grinding
• In a mixing bowl, take lentil paste, sliced onion, salt as per taste, Kashmiri red chilli powder and mix all the ingredients well
• Heat oil in a kadhai at medium high flames. Once heated, reduce the flames to medium low.
• Take small portions of the mixture and gently drop in the hot oil.
• Fry the pakoras from both sides until they turn golden brown in colour.
• Strain out the pakoras from the oil and serve it hot with steaming hot tea and enjoy.

Shojne data chorchori ( drumstick curry in mustard gravy)

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Today I am sharing the recipe of drumstick curry in mustard gravy. This was one of my mother’s favourite dishes. Whenever I cooked this dish, it reminded me of my mom. She was a great cook and she had few of her own wonderful veg recipes. I have learned a lot of cooking ideas from her.
So, lets take go through the recipe for drumstick curry in mustard gravy.

Ingredients

Drumstick 2 cut into 2” pieces
Potatoes 2 medium sized cut into thin long pieces
Pumpkin 100 gm cut into pieces similar to the size of the pieces of potato
Green chillies 4 or 5
Mustard seeds 1 and ½ tbsp ( you can use either black or white mustard, but gravy with black mustard paste tastes better )
Black cumin 1 tsp
Turmeric powder ½ tsp
Salt as per taste
Sugar as per taste
Mustard oil 3 tbsp

Procedure

• Grind the mustard seeds along with 2 or 3 green chillies and ½ tbsp of warm water to make a fine paste
• Heat mustard oil in a kadhai at medium high flames. Once heated, temper the oil with black cumin
• Add all the veggies, turmeric powder, salt as per taste and stir fry them for 2 minutes at medium low flames
• Add the mustard paste and mix and stir for ½ a minute and then add ½ a cup of warm water. Stir and bring the gravy to a boil by increasing the flames to maximum
• Once the gravy starts boiling, reduce the flames to medium low and cover and cook for 7 to 10 minutes or until the veggies are cooked well
• Open cover, add sugar and slit and add the remaining green chillies. Mix well and again cover and cook for few ½ a minute.
• Open cover, stir a little and then switch off the flames.
• Serve hot drumstick curry in mustard gravy with steamed rice and enjoy.

Peper torkari ( raw papaya curry)

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Today I am sharing a healthy curry recipe which I make with raw papaya and potatoes along with split yellow pea lentils fritters. It goes very well with rice or roti.
So, lets take a look at the recipe for raw papaya curry with split yellow pea lentil fritters

Ingredients

Raw papaya 1 small sized, cut into small cubes
Potatoes 2 medium sized, cut into small cubes
Split yellow pea lentils 2/3rd cup soaked overnight
Ginger paste 1 tsp + 1/2 tbsp
Green chilli paste 1 tsp + ½ tbsp
Bay leaf 1
Cumin seeds 1 tsp
Black cumin or kalonji 1 tsp
Turmeric powder 1/2 + 1/2 tsp
Kashmiri red chilli powder ½ + 1 tsp
Cumin powder ½ tsp
Garam masala powder 1 tsp
Salt as per taste
Sugar as per taste
Ghee 1 tsp
Oil 3 tbsp + enough to deep fry the fritters

Procedure

• Grind the soaked lentils to make a paste of coarse texture without adding water.
• Mix lentils paste along with 1 tsp each of ginger and green chilli paste, ½ tsp each of turmeric and red chilli powder, kalonji and salt as per taste in a mixing bowl
• Heat enough oil in a kadhai at medium high flames. Once the oil gets heated, take small portions of the lentils mixture and gently drop in the oil and fry these until they turns golden brown in colour.
• Once all the fritters get fried, strain them out from the oil and keep aside
• In another kadhai, heat the remaining oil at medium high flames. Once heated, lower the flames to medium low and temper it with bay leaf and cumin seeds
• Add the papaya and potato pieces into it and stir and fry for about 1 minute.
• Add the remaining ginger and green chilli paste. Stir and mix well with the veggies and cook until the raw smell of the ginger and green chilli disappears.
• Add the remaining turmeric and red chilli powder, cumin powder, salt as per taste and 1 or 2 tbsp of warm water and mix all the ingredients well.
• Keep roasting the veggies along with the spices until oil starts separating from the spices.
• At this stage, add 1 cup or about 240ml of hot water and mix well. Once the water starts boiling, stir well and cover. Cook it at medium to low flames for 10 to 12 minutes.
• After 10 minutes, Open cover and add the sugar as per taste and mix well. Do not let the gravy to dry up much as the fritters will soak in some juices from the gravy.
• Add the fritters and gently mix with the curry. Reduce the flames to minimum and cover and cook for ½ a minute
• Open cover add the ghee and garam masala powder and mix well. Switch off the flames and allow the curry to rest a little
• Papaya with split yellow pea lentils curry is ready to be served.

Aloo kabli ( potato chaat )

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Aloo kabli is a popular potato chaat sold by street side vendors in Bengal. I love this chaat and really miss it sitting back in Bangalore. So, yesterday I thought of making it at home and enjoyed Bengal in Bangalore.
So let’s go through the simple recipe to make aloo kabli.

Ingredients

Potato 1 large, pressure cooked to 4 whistles at high flames
Bengal gram 1/4th cup, soaked overnight
Dried yellow peas 1/4th cup, soaked overnight
Panipuri shells 4 or 5
Onion 1 small sliced
Green chillies 2 or 3 chopped
Tamarind pulp 1/4th cup, soaked for an hour in 1/4th cup water
Dry red chilli 2 or 3
Cumin seeds 1 tsp heaped
Salt as per taste
Black salt 1 tsp

Procedure

• Dice the potato to small thin pieces
• Pressure cook the bengal gram and dry yellow peas to 1 whistle at high flames
• Dry roast the red chillies and cumin seeds together at low flames for about a minute and let them cool down. Once cooled, grind them to a fine powder
• Squeeze and mix the tamarind pulp with the soaked in water and then strain the tamarind water through a strainer and keep aside
• Now in a mixing bowl, take the diced potatoes, boiled Bengal gram and yellow peas, sliced onion, chopped green chillies, 1 tsp of the chilli cumin powder, a little bit of salt, black salt and mix all the ingredients well
• Then add the tamarind water as per your taste and again give a good mix
• Aloo kabli is ready to be served. Serve it in small bowls, break and add the panipuri shells on top of the chaat and enjoy.

Chhanar payesh

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Today I am sharing the recipe of one of my favourite Bengali dessert, chhana’r payesh. I have used date palm jaggery to make the payesh but generally those bought from shop, are made with sugar. Few shops sell chhana’r payesh with gur but only during the winter season.

So, lets take a look at the recipe for chhana’r payesh.

Ingredients

Full fat milk 2 lt
Date palm jaggery or khejur gur 4 tbsp or as per taste
Granulated sugar 1 tbsp
All purpose flour or maida ½ tbsp
Juice of 2 lemon

Procedure

• Take 1 lt milk in a saucepan and set it on medium high flames. Bring the milk to a boil.
• Once the milk starts boiling, reduce the flames to minimum and add the lemon juice little by little with stirring until the milk curdled
• Let it cool down a little and then strain out the curdled milk or chhena in a clean piece of cotton cloth
• Wash the chhena under running tap water and hang it for about 4 hours so that the excess water is removed
• Now take the chhena in a flat bottomed plate and crumble the lump
• Before you start making the chenna balls, take the remaining 1 lt milk in a heavy bottomed saucepan or kadhai and set it on high flames and bring the milk to a boil.
• Once the milk starts boiling, reduce the flames to medium low and keep boiling untill it has reduced to less than half of the original volume. It will take about 30 to 40 minutes.
• By the time the milk is getting ready, prepare to make the chhena balls.
• Smoothen the chenna by applying pressure with the lower part of the palm and moving forward to get smooth and fine texture of the chhena
• Add maida and sugar and mix well with the chhena following the same process as mentioned above untill the sugar granules melts
• Now keep 1/4th part of the chhena mix separately and make small balls with the remaining mixture by rolling small portions between your palms
• Once the milk has reduced to the required volume, gently drop in the chenna balls one by one into the milk. Do not stir at this stage. Let the balls cook for 15 minutes
• Now the balls will have increased in size. At this stage crumble and add the remaining chenna mixture and the jaggery or gur and wait for some time before stirring
• Now stir gently and cook for another 5 to 7 minutes. By this time the milk will thicken and reduce to almost 1/3rd of the original volume
• Switch off the flames and transfer chhena’r payesh to a serving bowl and allow it to cool down completely and then serve.

Gobi ( cauliflower) manchurian

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Manchurian is the recipes that is generally created by the Chinese restaurants of India and slightly resembles to the cooking technique of a traditional Chinese cuisine. This manchurian can be of various items such as of meat, different vegetables, mixed vegetables and paneer, cooked in a dark brown sauce.

Today I am sharing the recipe of gobi manchurian i.e. manchurian of cauliflower. This is a delicious veg dish which tastes great along with fried rice or rumali roti or paranthas. So, lets take a look at the recipe for gobi manchurian.

Ingredients

Cauliflower cut into small florets 2 cups
Onion 1 medium chopped
Green chilli 4 or 5 chopped
Spring onion greens chopped 1 tbsp
Sesame seeds 1 tsp
Ginger 1” piece minced
Garlic 5 or 6 cloves minced
Ginger paste ½ tsp
Garlic paste ½ tsp
Red chilli powder 1 tsp
Black pepper powder 1 + 1 tsp
All purpose flour or maida 4 to 6 tbsp
Corn flour 4 + 1 tbsp
Soya sauce 1 tbsp
Hot chilli sauce ½ tbsp
Tomato sauce ½ tbsp
Salt as per taste
Oil 2 tbsp + enough for deep frying the cauliflower florets

Procedure

• Take 2 and ½ cups of water in a kadhai or saucepan, add 2 tsp salt, cauliflower florets and set the pan on high flames
• Once the water starts boiling, wait for 1 minutes and then switch off the flames. Strain the florets from water and keep aside
• In a large mixing bowl, add the all purpose flour and corn flour, ginger garlic paste, red chilli powder, 1 tsp black pepper powder, salt, along with a little water to make a batter neither too thick nor too thin
• Add the cauliflower florets to this batter and mix well such that each of the florets get well coated with the batter
• Heat enough oil to deep fry the florets in a kadhai at medium high flames. Once the oil is heated, drop the cauliflower florets one by one into the oil and fry these untill they turns light golden in colour. Do not over crowd the florets while frying.
• Once fried, strain out the florets from oil and keep aside. Now increase the flames to maximum and let the oil gets highly heated.
• Again add the fried florets to the hot oil and fry them one more time at maximum flames untill they turn golden brown in colour. Once fried, strain out the florets from the oil and keep aside
• Heat the remaining oil In another kadhai or wok at medium high flames. One heated, add the minced ginger and garlic and sauté for few seconds
• Add the chopped green chillies and onion and sauté and fry for ½ a minute
• Add salt and black pepper powder and mix well
• Add soya sauce, hot chilli sauce and tomato sauce and mix and stir for ½ a minute.
• Add ½ a cup of hot water and stir well. Bring the sauce to a boil and then cover and simmer for a minute
• While the sauce is getting cooked, in a small bowl, take the remaining 1 tbsp corn flour, 1 tbsp water and mix well
• Open cover, add the corn flour slurry and stir well. Once the sauce has thickned, add the cauliflower florets mix well and switch off the flames. Cover and let it rest for some time
• Finally add the chopped onion greens and sesame seeds mix well and serve hot gobi manchurian with fried rice or roti or paratha or any dish of your choice.

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