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Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Archive for the ‘Dinner’ Category

Macher Dimer Vada

Posted by Sudeshna on June 5, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

In most species of fish, when the fish bears eggs the taste of its flesh reduces, excepting for hilsa. Hilsa’s taste gets enhanced when it bears egg. There is a reason behind this. Hilsa comes to the sweet water, that is, it comes up to the river during monsoon, the egg laying season. The sweet water happens to have an effect on the taste and so the catch from the river is world renowned. Now, coming back to the other fishes; rohu looses its taste during the laying season. Anyways the preparations made out of the eggs are ecstatic.

Fish egg, what we generally call is not only the eggs themselves but it also contains parts of the matured ovaries of the fish, and is called roe. Roe is prepared in different ways in different parts of the world. It is widely used in Asia and Europe. While we Indians mainly fry the roe, people from Japan, Korea and parts of Asia like to have it raw as a side dish with rice. Roe is widely used as a topping over sushi. Roe is also seasoned with salt, lemon, onions, olive oils and pepper powder. In Greece it’s used as a dip. While roe from shrimp, cod, salmon, sea urchin, and many other kinds of fishes are used in preparation, I have used roe from rohu for this preparation.

Ingredients:

Rohu roe (Rui macher dim): 100gms, properly cleaned

Wheat Flour (Maida): 1 tablespoon

Onion (Peyaj): 1 medium size

Green chilies (Kancha lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

Rice (Chal): 1 teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Sunflower oil (Sada tel): for deep frying

Preparation:

  • Chop the onions finely and mix with the mustard oil, keep for 5 minutes for the onions to soften
  • Add all the ingredients excepting the sunflower oil to the softened onions and mix well. If required add little more flour to make the mixture firm
  • Make small flattened balls of the mixture
  • Heat oil in a wok or frying pan and deep fry the balls till cooked properly. Try putting a fork through the balls; if it comes out clean, the vada is fried.
  • Take out of flame and place on a kitchen paper to soak out the excess oil
  • Serve with tomato sauce and onions or also use it as an accompaniment with rice and dal.

Macher Dimer Vada

My note: Macher dimer  vada tastes best when consumed hot, so prepare it just before eating.

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Posted in Dinner, Egg, fish, Side dish | Tagged: , , , , , , , , , | 4 Comments »

Fried Rice in Microwave Oven

Posted by Sudeshna on March 20, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Today I thought of helping some people. The first thing that came to mind is those of my friends who are away from home in a completely different country and continent. Many of my friends are away for an onsite job to USA, UK and Australia. Many of them never ever have entered the kitchen, and then are in an absolute soup staying away from home and cooking their daily dinner. The fried rice I prepared is a very simple one. To make the task simpler I prepared it in the microwave oven.

Ingredients:

Rice (Chal): 1 bowl, 100gm

French Beans: 3 – 4

Carrots (Gajor): 2 small sizes

Cauliflower (Ful kopi): 2 -3 florets

Peas (Mator shuti): 1 tablespoon

Sugar (Chini): ½ teaspoon

Cashew nuts (Kaju badam): 5 – 6

Raisins (Kismis): 10 -12

Sunflower oil (Sada tel): 1 tablespoon

Cinnamon (Dar chini): 1 one inch size

Cardamon (Choto elaichi): 2

Salt to taste

Preparation:

  • Wash the rice well keep aside for the water to drain out
  • Cut all the vegetables into one centimeter sizes
  • Break the cashew nuts longitudinally into halves
  • Soak the raisins for 10 mins
  • In a microwave safe deep vessel pour the oil, the cut vegetables and salt. Put it in the microwave oven and cook on microwave high (800 watts) for 6 to 7 mins
  • Take the fried vegetables out and keep aside
  • In another microwave safe bowl pour the rice and add 2 bowls of water, the rice to water ratio should be 1:2. Cook the rice uncovered for 10-12 mins on microwave high (800 watts)
  • Add the vegetables to the cooked rice along with the sugar and mix well
  • Cook on microwave high for 2 mins. Fried rice is ready to serve

microwave-fried-rice

Cooking fried rice in the microwave is a very simple task, so cook it and enjoy your dinner. Check out for more updates on this blog, till then Happy Cooking and Happy Eating.

Sending the recipe to Single Serving Recipe hosted by Spicy Rasam.

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Posted in Dinner | Tagged: , , , , , , , , | 13 Comments »

Harvest: The festival of Rice: Round up Part I

Posted by Sudeshna on February 16, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I am so sorry that I was not able to post the round up for the event. Thanks to all for sending me those wonderful recipes and also for being patient. Everyday of the last month I got so many mails for the event. All the mails had so many different kinds of recipe. To tell you the truth the first time when the idea of this event struck I was not at all aware that I’ll get so many different types of recipes with rice or rice flour as the main ingredient. This is really unbelievable.

Here goes the first part of the round up for Harvest:  The Festival of Rice

harvest-the-festival-of-rice

  1. Ambur Mutton biriyani from Ashwini of Ashwini’s spicy cuisine
  2. Bengal Royal Rice from Anushriram of Chandrabhaga
  3. Brown Basmati Egg Biriyani with Chickpeas from Anuvidya of And a little bit more
  4. Cheppi Surnalli from Namrata Kini of Welcome to Namu’s Kitchen
  5. Chicken Dum Biriyani from Dershana of The Footloose Chef
  6. Chicken Rice from Priya Sriram of Priya’s Sourashtrian Kitchen
  7. Chilli-Tangerine rice from Anushriram of Chandrabhaga
  8. Chinese fried rice from Dhanya of My Home Cooking
  9. Coriander Rice from Ashwini of Ashwini’s spicy cuisine
  10. Curd rice from Deepa Hari of Simple Home Cooking – from Deepa’s Kitchen
  11. Kadambam Rice from DK of Culinary Bazaar
  12. Lemon Rice from Ramya of Mane Adige
  13. Minced Chicken Pulao from Poornima Nair of Tasty Treats
  14. Mixed Vegetable Khichdi from Usha of Veg Inspirations
  15. Paal Pongal from Rajee of Simply Innocence
  16. Pakistani Chicken Biriyani from swapna Pravin of  Cooking with Swapna
  17. Pongal from Hema of Adlak’s Kitchen
  18. Pongal, vadai and a tooth from Sunshinemom of Tongue Ticklers
  19. Puli Sundal from Chitra of Ratatouille – Any one can cook
  20. Recipe for Stuffed Baked Acorn Squash from Vnv of Veggie Monologues
  21. Rice Dosa and  Koozh of Chitra from Ratatouille – any one can cook
  22. Sakkarai Pongal from Priya Suresh of Priya’s Easy N Tasty Recipes
  23. Schezeun Fried Rice from Poonam of Poonam’s Kitchen
  24. Tacos with Kidney beans, salsa and rice from Arch of The Yum Factor
  25. Tehari from Notyet100 of Asankhana
  26. Tondli Bhat from Usha of Enjoy Indian Food
  27. Undi (Steamed Rice Balls) from Namrata Kini of Welcome to Namu’s Kitchen
  28. Veg Dhum Biriyani from Hema of Adlak’s Kitchen
  29. Venn Pongal and Chakkarai Pongal from Smita Kulkarni of Dabbu’s Recipes
  30. Zucchini rice from Anushriram of Chandrabhaga

Go ahead and comment on your most loved recipes. I would love to know about your comments.

Check out the other parts of the round up, till then Happy Cooking and happy Eating .

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Posted in Chicken, Dinner, event, More to rice, Niramis(Vegetarian), Side dish, snacks, Uncategorized | Tagged: , , , , , , , , , , , , , , , , , , , , | 14 Comments »

Egg Fried Rice

Posted by Sudeshna on January 8, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

No much of a prelude, all I want to put up is my version of the Chinese egg fried. Yesterday, when I came back home from office all tired and repulsive to get inside the kitchen I cooked this up. I used these vegetables because I only had those at home, if you like you can also add small florets of cauliflowers, beans and even some cashew nuts and raisins.

Serves 2

Ingredients:

Long grain rice (Basmati chal): 1 cup

Carrot (Gajor): 2 medium sizes

Onion (Peyaj): 1 medium size

Capsicum: ½

Potato (Alu): 1 medium size

Egg (Dim): 2

Cinnamon (Dal chini): 1” size

Green cardamon(Choto elaichi): 2 -3

Cloves (Labongo): 2 -3

Bay leaves (Tej pata): 1

Sunflower oil (Sada tel): 3 tablespoons

Sugar (Chini): 1 teaspoon

Salt to taste

Preparation:

  • Wash the rice properly, take it in a boiling pan; cover with water. See to it that the water level is at least one inch above the raw rice. Boil covered for 10 to 12 minutes, or until the rice is cooked. Pour in extra water if necessary. Once the rice is done, drain out excess water.

fried-rice31

  • Spread the cooked rice over a plate or baking tray and let it cool
  • Heat 1 teaspoon of  oil in a frying pan, beat the eggs with salt. When the oil is heat, pour in the egg and scramble it while frying. Keep aside
  • Chop all the vegetables into very fine half inch size pieces
  • Heat rest of the  oil in a wok, add the cinnamon, cloves and green cardamom. Add the vegetables when the spices start popping. Fry over low flame till the vegetables are well cooked
  • Add the rice and sprinkle salt and sugar
  • Toss everything so that the rice gets mixed well with the vegetables
  • Take out of flame when the rice becomes piping hot, and garnish with the scrambled egg

fried-rice2

Fried rice tastes well with non-vegetarian dishes like egg curry, chicken-do-peyaja, or any kind of meat dishes. Those of you who like the vegan part of the platter can try it out with cauliflower curry, dum alu, or anything of your choice. I had it with cauliflower manchurian that my neighbor gave me. I didn’t use clarified butter (ghee) for the frying part, but you can use it, it enhances the taste.

fried-rice11

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Posted in Dinner, Egg | Tagged: , , , , , , | 4 Comments »

Palak in Paneer Bowl

Posted by Sudeshna on January 7, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

So the guessing game was fun. Thank you all for the comments. Yes, you all have guessed it right the main ingredients were paneer (famer’s cheese) and spinach. Here goes the recipe for the yummy and delicious recipe from my mom’s kitchen.

paneer_palak2

Serves 6

Ingredients:

For making the paneer bowls:-

Farmer’s cheese (Paneer): ½ kg

Wheat flour (Maida): ½ cup

Spinach paste (Palak shaakh bata): 1 large bowl

Garlic (Rasun): 10 -12 cloves, chopped finely

Ginger paste (Ada bata): 1 teaspoon

Sugar (Chini): ½ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Chilli powder (Sukhno lanka guro): 1 teaspoon

Sunflower oil (Sada tel): 5 tablespoons for frying

Salt to taste

For making the gravy:-

Cashew nuts (Kaju badam): 30 gms

Poppy seeds (Posto): 100 gms

Green cardamom (Choto elaichi): 3-4

Cinnamon (Darchini): One 1″ size

Cloves (Labango): 3-4

Green chili (Kanch LAnka): 3 – 4

Sunflower oil (Sada tel): 1 tablespoon

Preparation:

For making the paneer bowls:-

  • Take the paneer, wheat flour and salt in a large bowl and knead well to make dough. The dough shouldn’t be very soft, depending on the water content of the farmer’s cheese.
  • Make two inch diameter spheres from the dough
  • Using your hand make them into small bowls to hold the spinach
  • Heat 1 tablespoon of oil in a wok
  • As the oil becomes piping hot sauté the onions in it
  • Throw in the chopped garlic and ginger paste just as the onions turn golden
  • Add the spinach paste when the oil starts separating from the sautéed spices
  • Put in the turmeric and chili powder along with salt and sugar
  • Fry till the spinach gets dry
  • Take it out of flame and let it cool down completely
  • Take a large tablespoon of the fried spinach paste and put it into the paneer bowls
  • Heat oil in a frying pan and fry the fried spinach paste filled paneer bowls in batches
  • Drain the excess oil using a kitchen paper

paneer_palak_fry

The fried bowls are an ideal snack for any evening party, or you can even use it as a starter along with tomato sauce. Read on if you want to make it into a curry.

For the curry:-

  • In a mixer grinder put in cashew nuts, poppy seeds, green chilies and ½ cup of water, make it into a smooth paste
  • Heat oil in a wok and throw in cinnamon, cardamom and cloves
  • As they start popping pour in the poppy paste along with salt and sauté till the oil starts leaving
  • Carefully add the fried farmer’s cheese bowls to the gravy and cook uncovered for 5 minutes
  • Take out from flame and serve with rice, paratha or roti

paneer_palak_curry2

This dish was a instant hit among all my relatives when my mom cooked it for the first time. Though a little tedious and take almost 1 hour to prepare from the raw materials to the dining table, but the outcome is worth all these hard work. Look for more recipe here, till then Happy Cooking and Happy Eating .

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.

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Posted in Dinner, Side dish, snacks | Tagged: , , , , , , , , , , , , , , , | 11 Comments »

Guess What!!!!

Posted by Sudeshna on January 6, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

guess1

Hello to all my visitors. Today I am in a jolly mood, and so thought of having some fun with all  my visitors. A couple of days back, my mom cooked up something and sent the pics to me. The pics courtesy my little sister, this she told me to specifically mention on my post when I upload the photos.

There was coterie at my home in Kolkata and so mom prepared this. The review that I got from all those who attended the party, was that the preparation was very innovative and very very delicious.

The task for you today is to guess what actually is the dish made of. There are two main ingredients in the preparation and it is purely vegetarian dish.

So put on your thinking caps and start tickling your imagination. I’ll put up the recipe tomorrow. Till then keep guessing.

No more thing, for those who guess it correctly there aren’t prizes to win. It is only to understand yourself how well you can imagine and distinguish the ingredients in your fridge and kitchen.

guess 2

All the best.

Happy Cooking and Happy Eating.

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Posted in Dinner, Niramis(Vegetarian), Side dish, snacks | Tagged: , , , , , , , | 12 Comments »

Masur Dal/Red Lentil Recipe

Posted by Sudeshna on January 5, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Legumes are a very important part of our meals. In my family, I have seen my mom cook dal for every meal. Be it an accompaniment for paratha, roti or rice, dal is always there. Among the all types of legumes found in the market, the one that is very popular in my family is the masyr dal, that too it is cooked in a very simple but special way. It tastes so good.

Masur dal is a lentil which is also a part of the  legume family. Lentils have a very high percentage of  proteins, and also essential amino acids like isoleucine and lysine. But, they lack in the other two essential amino acids, viz.,  methionine and cystine. Iron which is an important source of nutrition is present in high quantities in lentils and is adviced for pregnant ladies, adolescents or those who suffere from iron deficiency.

Serves 4

Ingredients:

Red lentil (Masur dal): 1 small bowl

Onion (Peyaj): 1 small, finely chopped

Green chili (Kancha Lanka) : 1 or 2, chopped

Turmeric powder (Halud guro): ¼ teaspoon

Mustard oil (Sarser tel): 1 teapoon

Water : 2 cups

Salt to taste

Preparation:

•·        In a pan pour in the water and masur dal with the salt and put to boil

  • Let it boil for 10 to 12 minutes, add water if necessary
  • Heat the oil in a wok and sauté the onions
  • Pour in the now boiled dal
  • Add turmeric powder and green chilies and stir so that the turmeric powder gets mixed well
  • Bring to boil and let it remain for 2 to 3 minutes, then take out of flame

dal

Masur dal tastes good with naything, so just try it with anything you want. Check for more updates here, till then .Happy Cooking and Happy Eating.

I am sending this post as a second entry to My Legume Love Affair, Seventh Helping! hosted by Srivalli, the event actually is the brain child of Well-Seasoned Cook Susan.

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Also sending the recipe to Sara for her Weekend Cookbook Challenge: 36

The post on way to the FIC-January event hosted by Sunshinemom, the color of the event being Yellow this month.

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Also sending it to Ramki’s  “Recipes for the rest of us” .

recipes_for_the_rest_of_us

My fiancee is in love with this dal, he just licks his fingers whenever I cook it, so here it goes for the lovely event, Just for you hosted by Alka.

justforyou

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Posted in Dinner, Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , , , , , , , , , , , , , , | 9 Comments »

Announcing event – Harvest: The Festival of Rice

Posted by Sudeshna on January 4, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Each day of the year flies off so fast that its hard to believe that we have crossed 365 days and even more on leap years between to New Year celebrations. The winter sets in with loads of happiness. Christmas and New Year rings the bells for enjoyment and merriment. It is the time of harvest in India. US celebrate it as Thanks Giving, but that is couple of months before hat in India. In India the harvesting festival is celebrated with much glory. It is called by different names in all over India – Nabanno, Makar Shankranti, Pongal are just a few to mention.

While most of the Hindu festivals are followed according to the lunar calendar, the Sankranti festival is celebrated in accordance with the solar calendar, and so the date never changes from the English date of 14th January. It is the day when the Hindus believe that the Sun god begins ascending to the Northern Hemisphere.

The Puranas say that this is the day when the Sun-God visits the house of his son Shani, though the son and father do not get along nicely. So this is day has an important significance of father son relationship.

It is also said that this the day when Lord Vishnu ended the terrorism of the Asuras and buried their heads under the Mandar Parvat. So this day also stands for the end of evil and begins an era of righteousness.

In Uttar Pradesh this day is called “Khichdi”. Taking a dip in the Ganges is thought to be auspicious on this day. The Magh Mela is celebrated during this time of the year in Prayag, better known as Allahabad.

In Maharashtra and Gujarat it is celebrated as Sankranti. Sweets made of sesame seeds and jaggery are distributed among families. Married women are invited to their relatives’ houses and are offered utensils. Especially in Gujarat kite flying is a marked for this day.

Lahari is celebrated in Punjab where families gather around a bonfire and throw in sweets, sugarcane and rice. The next day of Lahari is Maghi. This day is marked with the famous Bhangra dance in Punjab.

Bihu festival of Assam is celebrated on this very day.

Bengal sees a huge swarming of devotees from all over India and also abroad to take a holy dip at Sagar Islands, where the Ganges meets the Bay of Bengal.

Andhra Pradesh celebrates it as a four day festival. The Telugus call it the Pedda Panduga, naming each day as Bhogi, Sankranti, Kanuma and Mukkanuma respectively.

As mentioned above, almost every state of India has its own way of celebrating this festival. It is the day of celebration and bringing home the newly cut harvest from the fields.

Every year my mom prepares different kinds of sweets all made of rice or rice flour. So this time I thought of celebrating it in my way, with you all.

Prepare anything where the main ingredient is either rice or rice flour. The preparation can be vegan or non-vegitarian, depending upon your choice. You can also take some idea from the following recipes.

khichudi patishapta chickenbiriyani chaler-payesh2 lemon-rice

Send in your entries to bengalicuisine@gmail.com with the Subject as “Harvest: The Festival of Rice”, with the following details.

  • NAME:
  • BLOG NAME:
  • BLOG URL:
  • POST NAME:
  • POST URL:
  • Attach a picture of the preparation in jpeg, jpg

The last day for receiving all entries is 31st January 2009. No late entries will be entertained. I’ll post the round up on 2nd February.

harvest-the-festival-of-rice

Feel free to use the event logo, and put a link on your blog for this event. If you want to send any old posts then please update it with the event logo and a link back to this announcement.

Those of you who don’t have a blog, send in your recipe along with a photo of the dish to the above mentioned e-mail id.

It would be nice of you if you can also add your memories related to this time of the year, also post photos if you have decorated your house for the event.

There is no limit to the number of entries you can send, so put on your aprons and start preparing.Happy Cooking and Happy Eating.

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Posted in Breakfast, Desserts, Dinner, event, More to rice, Niramis(Vegetarian) | Tagged: , , , , , , , , , , , , | 26 Comments »

Dimer Tarkari/ Egg Curry

Posted by Sudeshna on January 3, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I wish all of you have a great vacation, and the New Year brought more joy to all your lives.

Here in India the only two of vacation in winter are Christmas and New Year, and so there is no bypassing the daily routines. Each night I think of the easiest ways of cooking things. Last night, it was the turn of eggs to be cooked in an easy but tasty way.

Serves 4

Ingredients:

Eggs (Dim): 4

Potato (Alu): 2 medium sizes , cut into quarters

Onion (Peyaj): 1 medium size, chopped finely

Ginger- garlic paste (Ada-rasun bata): ½ teaspoon

Garlic (Rasun): 3-4 cloves

Garam Masala: ½ teaspoon

Chili powder (Sukhno lankar guro): ¾ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Preparation:

  • Boil the potatoes and eggs for 10 to 12 minutes, or till the eggs are hard boiled
  • As the eggs are boiled, take out the shells and keep aside
  • In a wok heat half of the oil and fry the eggs and potatoes separately. Do not over fry, just fry till a golden layer is formed over the eggs and potatoes. Keep aside
  • Pour in the rest of the oil in the wok, and sauté the onions
  • Throw in the garlic cloves and ginger garlic paste to the sautéed onions and fry for 1 minute over medium flame
  • Add the spices excepting garam masala and fry for half a minute more
  • Pour in 1 cup of water, or if you want more gravy then pour more
  • Let the curry gets cooked and thickened
  • When the curry is of your wanted consistency carefully drop the eggs and cook for 2 to 3 minutes
  • Sprinkle the garam masala and take it out of flame

dimer-tarkari

Egg curry goes well with rice, paratha or roti. So, have it as a side with anything of your choice.

I love the smell of mustard oil, and so use it for making curries, those of you who don’t like it can also try preparing with sunflower or vegetable, in that case any oil of your choice.

Check for more updates here, till then Happy Cooking and Happy Eating .

Sending the recipe to Original Recipes – Monthly Round-Up Event hosted by Culinarty.

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.

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Posted in Dinner, Egg, Side dish | Tagged: , , , , , , , , , | 3 Comments »

Roadside Tadka

Posted by Sudeshna on January 2, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I have posted this recipe before but its for Srivalli that I am posting it once more to participate in the event hosted by her.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

The Ingredients

Preparation:

  • Soak the mugh dal for about an hour.
  • Pressure cook for at 2 to 3 whistles.
  • Drain the excess water out of the dal and keep aside.
  • Cut the onions in square pieces, and the chilies into small ringlets.
  • Heat the oil in a shallow wok.
  • As the oil gets heated throw in the onions to sauté along with the garlic.
  • As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
  • Add the mugh dal, turmeric powder, salt and toss well.
  • Add little water if necessary and in between mash the dal properly.
  • Now add the Kasturi Methi to the preparation and mix well.
  • Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
  • Take it out of flame as it gets dried up.
Tarka with roti, curd and onion

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then Happy Cooking and Happy Eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

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Posted in Dinner, Egg, Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , , , , , , | 5 Comments »

Baigan Bharta

Posted by Sudeshna on November 4, 2008

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Last five days I am all done with a heavy cold and extreme head aches. All of these sickness made me stay out of kitchen for these. I am speding time more on the bed than anywhere else at home. This morning when at last I thought of visiting the near by doctor, he gave me a shock. He prescribed with lots of medicine and talked about me having rhinocitis. The term reminded me of that Khaziranga National Forest rinos with a horn at the place of nose. Now, coming to the graver part, he suggested that if these problems do not get better by the next 5 days and with all these medications then it is presumably a case of sinusitis and in that case I need to a have a CT scan done. CT scan !!!! O dear Lord !!! I am an absolute claustrophobic, I can’t stay inside a lift for more than a few seconds and he was asking me to have a CT scan done, that means staying inside that whole for more than half-an hour. I was feeling worse with this news than with all of these running nose, blocked ears and head aches.

I had cooked up Baigan Bharta as a side dish for last night dinner. My brain going haywire with the news from the doctor this morning, it think it will look like a bharta and nothing less. So thought of writing this post.

The Big Fat Brinjal - ready to roast

The Big Fat Brinjal - ready to roast

Serves 4

Ingredients

Eggplant (Begun) : 1 big size

Onions (Peyaj): 3 large size, julienned

Tomato: 2 medium size, cut into squares

Green chilli (kacha Lanka): 4, cut into ringlets

Turmeric powder (Halud guro): ½ teaspoon

Coriander leaves(Dhaniya pata) chopped for garnishing

Salt to taste

Lemon juice (Pati lebur raus): 1 tablespoon, optional

Preparation:

  • Prick the brinjal with a fork or knife.
  • Roast the eggplant, so that it gets softened and the skin starts coming out of it.
  • Take the skin out of the eggplant, mash and  keep it aside
  • Heat oil in a wok
  • Toss in the onion. Sauté till softens
  • Add the mashed eggplant to the onions along with tomatoes, turmeric powder, chili ringlets and salt.
  • Cook till the eggplant dries, take care that it doesn’t get stick to the bottom of the wok.
  • Take out of flame and garnish with coriander leaves and lemon juice.

Baigan bharta is best tasted with roti or parantha. Though I had to roast the eggplant on a gas oven, it tastes and smells best when roasted over a charcoal oven.

Baigan Bharta

Baigan Bharta

Catch me with more updates on this blog, till then

Happy Cooking and Happy Eating

As I have not used any electrical or electronic gadgets to cook this, my post is heading for the ‘Power’ less cooking event

hosted by Simple Indian Food

powerless

This is of great joy for me to send in my post to Devon Ave: Indian-Jewish Adventure! hosted by Joelen.

Baigan Bharta goes to fight the other Eat Healthy-Fight Diabetes entries hosted by Sangeeth.

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Check for more updates on this blog, till then Happy Cooking and Happy Eating.

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Posted in Dinner, Niramis(Vegetarian), Side dish | Tagged: , , , , , , | 6 Comments »

Durga Puja

Posted by Sudeshna on October 2, 2008

Durga Puja is a very special occassion for all of us. All year through we wait to spend these 4 days with the best grandeur possible.



Wait for the special recipes for the Pujas.

Posted in Chicken, Desserts, Dinner, Egg, fish, More to rice, Niramis(Vegetarian), potato, snacks | Tagged: , | 1 Comment »

Dhokar Dalna

Posted by Sudeshna on September 23, 2008

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I hope you all had loved the round up for The Non-Veggie Event. As for me, hosting an event for the first time was of great great pleasure. The recipes I received were so good and I felt pleasure in going through all the recipes. Each was better than the other. Chicken, mutton, eggs- everything was on the menu. I even tried out some of them and they were so yummy.

So after all these meat and flesh and spices all over I thought of choosing something light and vegetarian for my next post.

Dhokar dalna is one of the oldest recipes, which is of absolute Bengali origin. You will never find anything equivalent to this recipe. If any of you have anything which you feel is similar to Dhokar Dalna, then please do write a comment on that. Even better of you please post it on your blog and leave a comment along with the URL of the post.
I found my mother cooking many items and calling them with the same prefix “Dalna”. I took this opportunity to search about what Dalna actually means. My source was noone but my inspiration of cooking , my MOM. After partition many people came from East Bengal, now better known as Bangadesh. In present Bengal (West Bengal, India) they are popularly known as Bangal(as in Bangladesh) and those who were actually from present West Bengal are called Ghoti. As the language changes with every mile, so here also there is no exception. What the Bangal call tarkari (curry) the Ghotis call it Dalna. So, this Dhokar Dalna most probably originated from the people who were the oldest inhabitants of present West Bengal. There are many more stories of this differetiation in every part of Bengal. If I start writing I’ll never ed, so better keep it for future.

Dhoka is a mixture of two types of pulses, and the curry with very little spice is called Dhokar Dalna.

Ingredients:

Yellow split pea (Matar dal): 40gms

Bengal gram (Chana Dal): 160gms

Refined wheat flour (Maida): 1 tablespoon

Potatoes (Aalu): 2 medium sized

Sugar (Chini): 1 teaspoon

Black pepper (Gol morich guro): 1 teaspoon

Asfoetida (Hing): 1 pinch

Fennel seed (Mouri):  ½ teaspoons

Cinnamon powder (Dar chini guro): 1 pinchr

Cardamom powder (Elaichi): 1pinch

Nigella (Kalo jeera): 1 teaspoon full

Cumin Seeds (Jeera): ½ teaspoons

Turmeric powder (Halud guro): 1 ½ teaspoons

Red Chili powder (Sukhno Lankar Guro): 1½ teaspoon

Mustard oil (Sarser tel) for frying

Salt to taste

Preparation:

For the Dhoka:

  • Grind both the pulses together in a powder. Grind it well so that it becomes absolutely powdery.
  • Alternately you can also soak the pulses for about 2 to 3 hours and then make a paste of the soaked pulses.
  • Add salt, ½ teaspoons each of turmeric powder, ½ teaspoons of red chili powder, turmeric powder, black pepper, cumin seeds;  refinedwheat flour, sugar, asafoetida, cinnamon powder, cardamom powder and 1 teaspoon of nigella to the dough.
  • If you have dry grinded the pulses then add water and make thick dough. Keep it for 20 to 30 minutes.
  • Heat ½ teaspoons of oil in an wok. Add the dough and toss for 2 to 3 minutes or till the dough become quite dry.
  • Spread the tossed dough over a plate with almost an inch depth. Cut it into small diamond shapes. The dhoka is now ready to fry.
Half fried dough

Half fried dough

  • Heat oil in a frying pan and fry the dhokas till they get hard and the inside also gets cooked. You can prick them with a knife. If the knife comes out with sticking, then the inside is also cooked.
Deep Fried Dhoka

Deep Fried Dhoka

For the Dalna:

  • Cut thepotatoes in medium size square pieces.
  • Heat oil in a wok. Fry the potatoes till they are golden brown.
  • Add the cumin seeds to it along with turmeric and chili powder.
  • Pour in water and salt.
  • Now cook till the gravy thickens and the potatoes are cooked well.
  • Carefully drop the dhokas and just boil for 2 minutes in low flame. Do not toss else the dhokas will break.
Hot and yummy Dhokar Dalna

Hot and yummy Dhokar Dalna

Take it out of flame and Dhokar Dalna is ready to serve. Dhokar Dalna serves as a wonderful side dish for vegetarian meals. Try it out and send me your comments. Keep in touch and till then HAPPY COOKING AND HAPPY EATING.

Sending this recipe for Home Grown Gourmet event hosted by Erika

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Posted in Dinner, Niramis(Vegetarian), potato | Tagged: , , , , , , , , , | 6 Comments »

Two joys and a Recipe

Posted by Sudeshna on September 3, 2008

Today is a great day for me. Thanks to Ganesh Chaturthi I got a break from my daily routine of waking up, getting ready and taking a bus to work. This morning I woke up and the first thing that I did was visit my blog. Oh, and there was a great news for me. Priti had sent me an award. Thank you Priti. See my Awards page to check out the awards. This was not all, visiting the Great Cooks Community site I found another great surprise. My name was there as the Featured Blogger of the month. It’s really a great way to start a day with two great surprises.

Back home I was always a junk food lover. Coming to Bangalore I really miss those roadside food junctions. At times I get so much desperate to have those that I prepare those at home. Though can’t find that dust mixed taste in the home cooked junkies, but still it’s something closer. The other night I thought of cooking Tarka. Tarka with roti was a delicacy in those roadside food shops. For those who are thinking what this Tarka is, I tell you it’s a special way of preparing the green Mugh dal. Here’s the recipe for you all.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

The Ingredients

Preparation:

  • Soak the mugh dal for about an hour.
  • Pressure cook for at 2 to 3 whistles.
  • Drain the excess water out of the dal and keep aside.
  • Cut the onions in square pieces, and the chilies into small ringlets.
  • Heat the oil in a shallow wok.
  • As the oil gets heated throw in the onions to sauté along with the garlic.
  • As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
  • Add the mugh dal, turmeric powder, salt and toss well.
  • Add little water if necessary and in between mash the dal properly.
  • Now add the Kasturi Methi to the preparation and mix well.
  • Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
  • Take it out of flame as it gets dried up.
Tarka with roti, curd and onion

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then happy cooking and happy eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

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Posted in Dinner, Egg, Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , , , , , , , | 6 Comments »