Category: curry

Lau khosa bhaja/Crispy fried skin of bottle gourd with potatoes||perfect with steamed rice with a side of a bowl of hot lentil soup

‘Bottle gourd’ popularly known as ‘lau’ or ‘lauki’ in India. It’s a favorite summer dish of Bengali Cuisine.

This vegetable has a cooling quality for it’s water content. With this dish you can make curries,lentil soup (daal) and even you can save it’s skin to make fries that goes great with steamed rice with a spoon of ghee (clarified butter).

This bright green skin,is very tasty. Just peel the skin off,then cut it julienne cut and fry.

Let’s make Lau er khosa bhaja/Bottle gourd skin fried with potatoes 👇👇👇

Type- side dish

Preparation time- 10-15 minutes

Cooking time- 10-15 minutes

Ingredients:

  • 1 large potato or 2 medium potatoes cut in julienne
  • 1 bottle gourd and its skin is peeled and the skin is cut into fine julienne
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp onion seeds (kalaunji or kalo jeere)
  • 2-3 green chillies

Procedure:

  • Cut the bottle gourd skin into fine julienne cut
  • Cut potatoes also in fine julienne cut
  • In a pan add 3 tbs mustard oil and add 1 tsp onion seeds/kalaunji/kalo jeere
  • Add 2-3 green chillies fry them for 2-3 minutes on a medium flame
  • Add the potatoes and fry for 3-5 minutes on a medium flame
  • At this point add the bottle gourd skin
  • Add salt to taste and 1 tsp turmeric powder
  • Keep on frying for 12-15 minutes and its done
  • The texture should be crisp brown
  • Its done
  • Enjoy this with steamed rice (Sada Bhaat)

We’ve added a step by step video of the recipe 👇👇👇

Hope you like our recipes.
Don’t forget to like,share and comment.
Like we always say your comments always encourages us 😊
Some of the bottle gourd recipe are👇👇👇

Lau Chingri/Shrimp with bottle gourd

Lau die tetor daal/bitter gourd and bottle gourd lentil soup

Sambaar South Indian Style

Sambaar South Indian Style ||Lentil stew|| Perfect with Dosa, Idli and rice||100% veg

Sambar properly spelled ‘saam’+ ‘baar’ is basically a lentil based vegetable stew. It is very popular in South India and Sri Lankan cuisines.

It a very healthy stew made from many vegetables and the good part is you can add in or remove any vegetable you like.

Like we used bottle gourd,okra (bhindi), eggplant (byangan),carrots (gajar) and tomato. You can keep this menu or can add or remove any vegetable as per your choice,you can add drumsticks (vegetable) here also.

It has unique taste than any other daal,because in this we use a special sambaar masala. The masala is easily available in stores but you can also easily make it at home, we’ve share that recipe also below.

Let’s make sambaar masala+sambaar…in my style 👇👇👇👇

Type- Curry

Preparation time- 15-18 minutes

Cooking time- 30-35 minutes

Ingredients for the sambaar masala:

  • 1 1/2 tsp coriander seeds
  • 1 tsp peppercorns
  • 1 1/2 tsp fenugreek seeds (methi)
  • 10-12 whole red chillies
  • 1 1/2 tsp mustard seeds
  • 4-5 curry leaves
  • 2 tbs Bengal gram (Chana daal)
  • 2 tbs split peas (arhaar or toor daal)
  • 2 tbs pigeon peas (urad or biuli daal)
  • 1 tsp asfoetida/hing
  • 1 tbs paprika (kashmiri lal mirch)

Ingredients for the sambaar:

  • For tempering: 1 tsp cumin seeds,1 tsp mustard seeds,1/2 tsp pigeon peas (biulir daal or urad daal),1/2 tsp split peas (toor or arhaar daal),4-5 curry leaves
  • 3/4 th cup Toor or Arhaar daal/Spilt peas
  • 2 cups of water for boiling the daal
  • 2 cups of water for the thickness you need for the sambaar
  • 1/2 cup sliced onions
  • 3-4 chopped okra/ladies fingers/bhindi
  • 1/2 cup chopped aubergine/eggplants/byangan/begun
  • 1 carrot diced
  • 1/2 cup diced bottle gourd/Lau/lauki
  • 1 large tomato or 2 medium tomatoes chopped
  • Salt to taste
  • 3 tbs tamarind pulp
  • 1 tsp paprika (kashmiri lal mirch)
  • 3 tbs of the sambaar masala we made

Procedure for the sambaar masala:

  • Roast all the whole spices except for he mustard seeds and the curry leaves
  • Then grind it after cooling
  • Now add the curry leaves and grind again
  • At this point dry roast the mustard seeds
  • Allow it to cool & then grind it
  • Add the paprika and the asfoetida/hing and mix it
  • Your sambaar masala is ready to use
  • You can even store it for months
  • All the measurements of the ingredients are given above in the ingredients for sambaar masala section 👆👆👆

Procedure for the sambaar:

  • In a pan add 3 tbs mustard oil,2-3 whole red chillies,1 tsp mustard seeds,1 tsp cumin seeds,1/2 tsp pigeon peas (biulir daal or urad daal),1/2 tsp Bengal gram (Chana Daal) and fry
  • Add 4-5 curry leaves
  • Add 1/2 cup sliced onions and fry till translucent on a medium flame
  • Add 4-5 chopped okra/ladies finger/bhindi
  • Add 1/2 cup chopped eggplant/byangan/begun and fry
  • Add 1 carrot diced
  • 1/2 cup sliced bottle gourd/lauki/lau
  • Now keep on cooking them until they are a bit soft
  • Lastly and finally add the chopped tomatoes (don’t add tomatoes before adding any other vegetables in this recipe)
  • Add salt to taste
  • Fry on a medium flame until everything is soft
  • Add 1 tsp paprika and mix
  • Now add 3 tbs tamarind pulp and mix
  • Cook for more 5-6 minutes on a medium flame and then add the boiled daal and mix
  • Add 2 cups of water for the daal soup (water is upto you,how thick or runny you want your daal)
  • Add 1 tsp turmeric powder and then bring it to boil
  • Add 2-3 green chillies
  • Cook for more 8-10 minutes on a medium flame and its done
  • Enjoy with Dosa, Idli and rice

We’ve added a step by step video of the recipe 👇👇👇

Hope you like our recipes.

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

You can try 👇👇👇

Masala Dosa

Microwave Steamed Rice

Bengali Style Lau die tetor daal/karela aur lauki ki daal/Bitter gourd and bottle gourd lentil soup|| Healthy and tasty||Great with steamed rice (saada bhaat) on hot summer days

‘Tetor daal’ means teto means bitter and daal means lentil soup. It is a very popular dish of Bengali Cuisine.

It is a very healthy and light dish which includes both bitter gourd (karela or uchhe) and bottle gourd (lau/lauki) in your menu. It is generally made on summer. It gives a beautiful aroma of panchphoron with ginger.

You need a plate of steamed rice,with bowl of this daal accompanied by eggplant or potato fry that’s all,if you want you can squeeze few drops of lime…..but we’ll suggest you to enjoy the hint bitterness from the bitter gourd.

Let’s make Bengali Style lau due tetor daal/bitter gourd and bottle gourd lentil soup…..in my style 👇👇 👇

Type- Lentils,Curry

Preparation time- 10-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 3/4 th cup Arhaar daal/Spilt peas
  • 2 cups of water for boiling the daal
  • 2 cups of water for the soup
  • 1 bitter gourd sliced (karela or you can use 2-3 uchhe)
  • 150 gm bottle gourd diced (Lau/lauki)
  • Salt to taste
  • 1/4 tsp sugar
  • 1 tsp turmeric powder
  • 2-3 whole red chillies
  • 2-3 green chillies
  • 1 tsp panchphoron (1/4 tsp of mustard seeds,1/4 tsp fenugreek seeds or methi dana,1/4 tsp fennel seeds,1/4 tsp onion seeds or kalaunji or kalo jeere,1/4 th tsp radhuni or ajmod or wild celery seeds)

Procedure:

  • First boil 3/4 th cup daal,with2 cups of water
  • Either you can boil in saucepan or you can pressure cook it with 2-3 whistles
  • Allow the steam to escape naturally
  • Now in a pan add 3 tbs mustard oil
  • Fry the sliced bitter gourd (karela) until brown and keep aside
  • Add the panchphoron and whole red chillies
  • Allow aroma to come and add the bottle gourd (Lau/lauki)
  • Fry and add 1 tsp turmeric powder and salt to taste
  • Fry for 3-5 minutes on a medium flame and then add the boiled lentils (daal)
  • Mix it and add 2 cups of water for the soup (add water as per you need the thickness)
  • Bring it to boil and add 2-3 green chillies
  • Cover and cook for 15 minutes on a medium flame
  • When the Lau/lauki is soft add the fried bitter gourd (karela or uchhe)
  • Again cook for 5-10 minutes on a medium flame and its done
  • Give a standing time of 5 minutes
  • And serve with steamed rice (saada bhaat)

We’ve added a step by step video of the recipe 👇👇👇

Hope you like our recipes 😊

Don’t forget to like, share and comment.

Like we always say your comments always encourages us

You can also try 👇👇👇

Sona moong daal/yellow moong beans soup

Microwave Steamed Rice

Narkel die chholar dal/Chana dal/Split peas soup with coconut

Palang moong ki daal/Spinach lentil soup

Khatti meethi daal/Sweet’n’Sour lentil soup

Daal fry/Tempered lentil soup

Rui machher tel jhal/Rohu fish curry|| ideally goes with steamed rice||comfort food

Machher Jhol or Fish curry is a traditional Bengali fish curry.It is very easy to make and 100% great in taste.

In almost every Bengali family,Machher Jhol/Fish curry/Fish stew takes a leading part in daily menu either on lunch or in dinner. You can say it’s a staple.And this curry is a must as it’s light with minimum spices and sweet water carp fishes like Rohu,katla,Mrigel, Tilapia are the first preference for this recipe. There are lots of recipes you can find on Bengali Machher jhol/fish curry/fish stew as every family has a secret heirloom recipe.

So,let’s make Bengali Rohu fish curry/Rui Machher Tel Jhal👇👇👇👇

Type- Curry,side dish

Preparation time- 8-10 minutes

Cooking time- 15-20 minutes

Ingredients:

  • 1 lb Rohu fish ( Rui machh)
  • 1 large potato sliced (optional)
  • 1 tomato chopped
  • 1 tsp whole cumin seeds
  • 1/2 tsp onion seeds (kalaunji/kalojeere)
  • 1 cup hot water for the gravy or curry
  • For spice mix- 1 tsp salt,1tsp turmeric powder,1 tsp red chilli powder,2tsp cumin powder
  • Chopped coriander leaves for garnishing
  • 3 tbs mustard oil total for frying and cooking the dish
  • 3-4 green chillies

Procedure:

  • Make the spice mix and keep aside- add 3 tbs water to the spice mix
  • Add 1tsp salt and 1 tsp red chilli powder,1 tsp turmeric powder and 2 tsp/1 tbs mustard oil to the fish and fry in hot oil and keep aside
  • Add 1 tsp salt and 1 tsp turmeric powder to the potatoes and fry and keep aside
  • Into the oil add 1 tsp cumin seeds and 1/2 tsp onion seeds (kalaunji/kalojeere)
  • Fry and add 2 green chillies for flavor
  • Now add the chopped tomatoes and fry
  • Add salt and fry until soft
  • Now add the spice mix and fry and then add the potatoes
  • Mix them well until oil separates
  • Cover and cook for 5-8 minutes on a medium low flame
  • Then add the water (1 cup hot)
  • Bring it to boil and add the fish to it
  • Again cover and cook for 10-15 minutes on a low flame and you can see the oil separates
  • Turn off your heat and add the chopped coriander leaves and its done

We’ve added a step by step video of the recipe below 👇👇👇

This recipe can be applied to other fishes also like salmon,trout, tilapia,katla,tyngra

Serve them hot with some steamed rice

There are other fish curry recipes also👇👇👇

Salmon bhapa(Steamed salmon in mustard sauce)

Jeere Bata die salmon(salmon cooked with a hint of cumin)

Shorshe Bata salmon( salmon cooked in spicy mustard sauce)

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Sunday Special Moorgir Jhol/ Simple Chicken Curry||Ultimate Comfort food||Goes best with steamed rice (Sada Bhaat),roti or naan

Sunday Special Moorgir Jhol/Simple Chicken Curry is a very popular and common dish in every Bengali home specially on Sundays.

It is a very light chicken curry,with very less spice.

Our version is really slow cooked for a 45-50 minutes,separating oil after adding Evey elements. Slow cooking means less effort,the only effort you need to make when you fry the onions,ginger garlic and the spice whenever you add each of them,stir and cover and allow the oil to separate.

The main ingredient here is the coriander paste,it creates the magic that takes back to reminding us of our: maer hater ranna’, “mom’s cooking”.

Let’s make Sunday Special Moorgir Jhol/Simple Chicken Curry…in my style👇👇👇

Type- Curry
Preparation time- 15-20 minutes

Cooking time- 45-50 minutes

Ingredients:

  • 2 lbs chicken with/without bone
  • 3 potato diced in halves
  • For tempering- 2 bay leaves,2-3 whole red chillies,2-3 cardamom pods crushed,2-3 cloves crushed,1/2 inch cinnamon stick crushed
  • For marination- 2 tbs ginger garlic paste,1 tbs salt,1 tbs paprika (kashmiri lal mirch),1 tsp turmeric powder,3 tbs mustard oil
  • 1 cup chopped onions
  • 2 tbs red chilli paste (finely grind 4-5 red chillies with 3 tbs water)
  • 2 tbs coriander seeds paste (2 tbs coriander seeds finely grind with 4 tbs water)
  • 1.5 tsp turmeric powder
  • 4 tbs mustard oil
  • 1 large tomato chopped
  • 3-4 green chillies
  • 1.5 cups of water for the gravy

Procedure:

  • In a bowl add the chicken pieces
  • Add 3 tbs mustard oil,1 tbs paprika/ kashmiri lal mirch,1 tsp turmeric powder,1 tbs salt,2 tbs ginger garlic paste and message, marinate the chicken
  • You can keep this marinated chicken overnight also or you can marinate 30-35 minutes before cooking
  • In a pan add 4 tbs mustard oil
  • Heat it and add the tempering from the 👆 ingredients section
  • When aroma comes add 1 cup chopped onions and cook till translucent and leaves it raw smell
  • Now add 2 tbs ginger garlic paste and cook till oil separates
  • Add 1.5 turmeric powder and cook for 3-5 minutes
  • Add 1 tomato chopped and cook till soft
  • Now add 2 tbs red chilli paste and cook
  • Add 2 tbs coriander paste and mix
  • Cover and cook for 10 minutes on a medium flame or until oil separates
  • Now add the chicken pieces with the marinade and mix
  • Add salt to taste and mix on a medium flame
  • Add 1.5 cups of water for the gravy
  • Add the diced potatoes
  • Add 2-3 green chillies and now cover and cook for 20-25 minutes on a medium low-medium flame
  • You check on the chicken and the potatoes….it should be done
  • If not cook for more 3-5 minutes
  • Turn off your heat and give it a standing time of 5 minutes and its done
  • Enjoy your Sunday Special Moorgir Jhol/simple chicken curry with steamed rice

We’ve added a step by step video of the recipe 👇👇👇

Hope you like our recipes 😊

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

You can also try 👇👇👇

Mutton Rogan Josh

Bengali Style Mangsher Jhol/Mutton Curry

Sona moong daal/Bhaja moong daal/Simple lentil soup or curry||Quick and easy Bengali Style daal||No onion no garlic||healthy and tasty

Bhaja moong daal or Sona moong daal is a very popular and common Bengali dish.

It’s is cooked almost everyday in our kitchen. It takes only 20-25 minutes of our effort. It is cooked by dry roasting the daal and then boiling it and pressure cooking it.

If you want you can not fry also, but frying it gives an aroma. Some cook it thick and some cook it runny….so it’s upto you. It’s speciality is that it has the nutty smell of the lentils with the heavenly smell of ghee.

It goes great with some potato and eggplant fries and steamed rice (all links are given below)

Let’s make Sona moong daal/bhaja moong daal/Simple moong beans soup 👇👇👇

Type- Curry

Preparation time- 10-15 minutes

Cooking time- 20-25 minutes

Ingredients:

  • 1/2 cup sona moong daal/yellow moong beans or lentils
  • 2 cups of water for boiling
  • 1 cup of water for the diluting the daal/lentils
  • 1/2th cup peas
  • 2-3 green chillies
  • 1 tbs ginger paste
  • 5-6 curry leaves
  • Salt to taste
  • 1 tsp cumin seeds
  • 2-3 whole red chillies
  • 1 tsp turmeric powder
  • 1/2 tsp asfoetida/hing
  • 1 tbs ghee

Procedure:

  • In a pan add the yellow moong beans (moong daal),now dry roast on a medium flame for 5-8 minutes
  • Don’t leave the daal unattended or it might get burnt
  • Now add 2 cups of water for boiling the daal
  • You can boil in the saucepan or you can pressure cook it with 2 whistles
  • Allow the pressure to release by itself
  • In between in a pan add 2 tbs oil
  • Add 2-3 whole red chillies and 1 tsp cumin seeds and fry
  • Now add 5-6 curry leaves and allow it to splatter
  • Add 1/2 tsp asfoetida/hing and add 1 tbs ginger paste and fry till aroma comes
  • For the boiled daal/lentil you can gain use a masher to make it more smooth
  • Add the boiled daal/lentil and mix
  • Add 1 cup of water for diluting the daal/ lentil soup or as you required to make it thick
  • Add salt to taste
  • Add 2-3 green chillies and 1/2 cup peas
  • Bring everything to boil
  • Cook for another 15 minutes on a medium low-medium flame and its done
  • Add 1 tbs ghee and mix
  • Your Bhaja moong daal/Simple moong beans soup is ready

We’ve added a step by step video of the recipe 👇👇👇

You can enjoy this with steamed rice/saada bhaat and with some potato and eggplant fries👇👇👇

Microwave Steamed Rice

Aloo bhaja, begun bhaja/Julienne cut potato fries and eggplant fries

You can also try this other delicacies of daal/lentil soup 👇👇👇

Khatti meethi daal/Sweet ‘n’ sour lentil soup

Daal fry/tempered spicy daal

Palang moong ki daal/Spinach lentil soup

Narkel die chholar dal/Chana daal or split pea lentil curry with dessicated coconut

Hope you like our recipes 😊

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

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