Category Archives: Veg

Shojne data chorchori ( drumstick curry in mustard gravy)

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
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.

Advertisements

Peper torkari ( raw papaya curry)

Hello friends and fellows! Welcome back to my space Dish Of Delight once again!
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 )

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

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.

Gobi ( cauliflower) manchurian

Hello friends! Welcome back to my space Dish Of Delight once again!

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.

Fulkopi Kosha ( cauliflower roast )

Hello friends! Welcome back to my space Dish Of Delight once again!

I am back with the recipe of another Bengali veg dish today. Fulkopi kosha or cauliflower roast is a dry cauliflower curry which is quite popular among the Bengalis.

Let’s check the recipe for Bengali style cauliflower roast.

Ingredients

Cauliflower 1 medium sized, cut into medium florets

Green peas 1/2 a cup

Tomato 1 medium sized, chopped

Green chillies 4 or 5

Ginger 1” piece, roughly chopped

Curd 2 tbsp

Poppy seeds 1and 1/2 tbsp soaked in a tbsp of warm water for about 15 minutes

Cashew nuts 4 or 5

Whole dry red chilli 1

Cinnamon 1” stick

Cardamom 4 or 5

Black cardamom 1

Cumin seeds 1 tsp

Turmeric powder 1/2 + 1/2 tsp

Kashmiri red chilli powder 1 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Garam masala powder 1 tsp

Salt and sugar as per taste

Ghee 1 tsp

Oil 4 +2 tbsp

Procedure

  • Take 2 cups of water in a saucepan, add the cauliflower florets and set the pan on high flames.
  • Once water starts boiling, switch off the flames and strain out the florets from water and keep aside.
  • Heat 4 tbsp of oil in a kadhai at medium high flames. Once heated, add the cauliflower florets, sprinkle 1/2 tsp of turmeric powder, mix well and fry these until golden brown spots appear on the florets
  • Now take out the fried cauliflower florets from the kadhai and keep aside.
  • Add the remaining oil in the same kadhai and heat. Temper the oil with whole spices and then add chopped tomatoes. Stir and cook the tomatoes until they turn mushy.
  • While the tomatoes are being cooked, grind the ginger and green chillies along with a little water to make a fine paste.
  • One the tomatoes get cooked well, add the ginger-chilli paste and sauté until it’s raw smell disappears.
  • Add the powder spices except garam masala powder, 1 tbsp of water and mix well with the other ingredients. Roast the spices for about 1/2 a minute.
  • While the spices are getting roasted, grind the poppy seeds, cashews along with the soaking water to make a fine paste. In a small bowl, take curd, salt, sugar and 1/2 tbsp of water and mix well
  • Once oil starts separating from the spices, reduce flame to minimum, add curd mixture, poppy cashew paste and mix well with the other spices.
  • Add green peas and mix well with the roasting spices. Stir and cook for a minute and then add 1/2 a cup of warm water and mix well. Cover and cook the gravy for a minute.
  • Now open cover and add the cauliflower florets and mix well with the gravy. Agin cover and cook for about 5 to 7 minutes at minimum flames.
  • Open cover, add ghee and garam masala, mix well and the cover.
  • Switch off the flames and allow the curry to rest for sometime.
  • Serve cauliflower flower roast with any dish of your choice.

Aloo matar soya curry

Hello friends! I welcome you all to my space Dish Of Delight once again!

Today I am sharing a simple soya chunk curry with you all. My little daughter is very fond of chicken. She would demand for chicken for her every meal. So to trick her, sometime I cook this soya curry and give her telling that these are small chicken pieces I especially made for her and she readily and happily finishes her meal and would even compliment me saying, “mamma the small chicken was delicious!”

So let’s check the recipe for small chicken…. oops! Soya chunk curry.

Ingredients

Soya chunks 1 and 1/2 cup parboiled for 2 minutes in salted water

Potatoes 2 medium sized cut into small cubes

Green peas 1/2 cup

Onion 2 small sliced

Tomatoes 1 medium chopped

Green chillies 3 or 4 slit

Ginger paste 1/2 tbsp

Garlic 3 or 4 cloves crushed

Cumin seeds 1 tsp

Turmeric powder 1/2 + 1/2 tsp

Kashmiri red chilli powder 1 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Salt as per taste

Sugar as per taste

Oil 3 + 2 tbsp

Procedure

  • Heat 3 tbsp oil in a kadhai at medium high flames. Once heated, add 1/2 tsp turmeric powder and then add the potatoes.
  • fry potatoes untill the turns light golden brown in colour. Once fried strain and take out the potatoes from the kadhai and keep aside
  • in the same kadhai, add the soya chunks and fry them for 2 minutes. Once fried take them out from the kadhai and keep aside
  • now add the remaining 2 tbsp oil in the kadhai and let it heat up. Once heated temper it with the cumin seeds
  • then add the sliced onion and stir and fry untill they turns golden brown in colour
  • add the chopped tomatoes and green chillies and stir and cook untill the tomatoes turn mushy
  • then add the ginger paste, crushed garlic and sauté for sometime untill their raw smell disappears
  • then add the powder spices except the garam masala, salt, sugar, a tbsp of warm water and mix and roast the spices well
  • once oil stars separating from the spices, add the potatoes and the green peas and cook them along with the roasting spices for about a minute
  • then add the soya chunks and stir and mix well with the other ingredients. Cover and let it cook for a minute
  • open cover, give it a good stir and then add 1 cup hot water. Stir and bring the curry to a boil.
  • once it starts boiling, reduce the flames to minimum and cover and cook for 5 to 7 minutes
  • then open cover add the garam masala powder and mix well with the curry and again cover
  • switch off the flames and let the curry rest for sometime and then serve hot aloo matar soya curry with rice or roti to any dish of your choice.

Kancha kola’r bora’r torkari ( plantain kofta curry )

Hello friends and fellows! Welcome back to my space Dish Of Delight once again!

Plantain kofta curry is quite a popular dish of the Bengalis. People have different recipes to cook this curry. However, in cooking this recipe they have most of the time used curd and sometimes also used cream, but I prefer to keep the curry simple and light.

So, let’s move to the main recipe.

Ingredients

For the koftas:

Plantain 2 cooked to 1 whistle at high flames and pealed

Split yellow pea lentils 1/4 th of a cup soaked overnight

Ginger 1/2” piece

Green chilli 4 or 5

Roasted cumin powder 1/2 tsp

Red chilli powder 1 tsp

Turmeric powder 1/4th tsp

Garam masala powder 1/2 tsp

Salt as per taste

Oil 4 tbsp for shallow frying the koftas

For the curry:

Tomato 1 large chopped

Raisins 1/4 th cup

Green chilli 2 or 3 slit

Ginger paste 1/2 tbsp

Green chilli paste 1/2 tbsp

Cumin coriander paste 1/2 tbsp

Bay leaf 1

Cinnamon 1” stick

Cardamom 3 or 4

Cloves 3 or 4

Whole cumin 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Garam masala powder 1/2 tsp

Salt as per taste

Sugar as per taste

Ghee 1 tsp

Oil 2 tbsp

Procedure

  • Grind the split yellow pea lentils, ginger, green chillies together to make a semi smooth texture
  • in a mixing bowl, take the cooked plantains and mash them
  • into this add the ground lentil mixture, and all the other ingredients for making koftas, except oil and mix them well
  • heat oil for frying koftas in a non stick pan at medium high flames. Once heated, reduce the flames to minimum low
  • now take small portions of the mixture, give it a round flattened shape and add it to the hot oil.
  • This way make all the koftas and shallow fry them from both sides untill they turns light golden brown in colour. Do not over crowd the koftas. Fry them in batches, with 4 or 5 koftas in one batch.
  • once all the koftas are fried transfer them to a plate or bowl and keep aside
  • now heat the remaining oil in a kadhai at medium flames. Once heated temper it with the whole spices
  • into this, add the chopped tomatoes and stir and cook untill the tomatoes gets mushy
  • then, add the ginger paste, green chilli paste ad sauté for a minute or untill the raw smell disappears
  • add cumin coriander paste, turmeric powder, red chilli powder,salt, sugar and a tbsp of hot water and stir and mix all the ingredients well
  • roast the spices well untill oil separates from them and then add the raisins and mix well
  • then add 1 small cup of hot water and stir well. Once the curry starts boiling reduce the flames to minimum.
  • cover and cook for about 5 to 7 minutes. After this open the cover, stir well and add all the koftas in a single layer and the slit green chillies. Cover and cook for 1/2 a minute
  • open cover, flip the koftas to the other side, add ghee and garam masala powder all over the curry and then switch off the flames
  • let the curry rest for some time and then serve hot with steamed rice or roti or any dish of your choice.

« Older Entries