curry – Grilling & Baking

Railway Canteen Style aloo ki sabzi|| Quick and easy|| Goes perfect with Roti,Paratha,Naan and Puris

Railway Canteen Style Aloo ki sabzi or a simple tomato based potato curry is my all time favorite that goes best with Railway Canteen Style Puri (recipe given below).

It is such kind of curry,where you search for perfect potato curry ends. What you need is just boiled potatoes roughly broken,2 medium chopped tomatoes and some simple spices and its done.

When you tear into crisp Puris (deep fried bread) and dip it into this curry and put it in your mouth…… flavors will just pop up and elevate you taste of palate into next level.

So,let’s start makings Railway Canteen Style Aloo Ki Sabzi….in my style👇👇👇

Type – Potato Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

3-4 medium sized potatoes cut into cubes
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
2-3 tbs chopped green chillies
1/2 cup chopped coriander leaves
2-3 green chillies (optional)
2 cups of water
1 large tomato / 2 medium sized tomato

Procedere:

In a pan add 3 tbs oil,heat in on a medium flame
Add 1 tsp cumin seeds
Add 2-3 tbs chopped green chillies
Fry them for 1 minute on a medium flame
Now add 1 tsp turmeric powder,1 tsp red chilli powder and 2 tsp coriander powder
Mix them and cook on a medium flame or it will get burnt
Add 1 large tomato finely chopped or 2 medium sized tomato finely chopped
Cook then until soft,add salt to taste
Now add 1/4 th cup water and keep on cooking the tomatoes
When the tomatoes are all soft and separates oil add the boiled potatoes
Mix them and add 2 cups of water for the gravy (or add the amount of water as per you want the gravy)
Cover and cook for 10 minutes on a medium flame
After 10 minutes add 1/2 cup chopped coriander and 2-3 green chillies
Again cover and cook for final 5 minutes and its done
Enjoy it with some Puris/deep fried puffed whole wheat bread

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You can also try👇👇👇

Railway Canteen Style Puri/Attar Luchi/Deep fried puffed whole wheat breads

Hinger kochuri/Asfoetida flavoured deep fried puffed breads

Luchi or Deep fried puffed breads

Kachauri wale aloo ki sabji/ Sweet shop style potato curry

Mrigel machher jhol/White Carp fish curry|| Healthy and tasty||Goes best with saada bhaat (steamed rice)

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.

Today we are showing Mrigel fish or White Carp fish curry, in a very traditional way. My family just love this and wipe off the plate after finishing it. It is very healthy and tasty. This particular fish adds a bit of slight sweetness in your palate. As a Bengali ‘machh bhaat’ (fish curry and rice) is my staple diet,so it is one of our comfort food recipes.

So,let us make Mrigel or white carp fish curry….in my style 👇👇👇

Ingredients:

7-8 pieces of fish piece (Mrigel)
2 potatoes cut into wedges
1/2 cup onion slices
1 tbs ginger paste
1 tbs garlic paste
1 tomato chopped
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
2-3 green chillies
1/2 cup chopped coriander leaves

Procedure:

Take you fish and add 1 tsp salt and 1 tsp turmeric powder and coat the fish well
Heat 3 tbs mustard oil on a medium high flame
Fry the fish until golden brown on both sides
Keep it aside
Take the potato and fry with 1 tsp salt and 1 tsp turmeric powder
When the potatoes are golden brown keep them aside
In that oil add 1 tsp cumin seeds,2 whole red chillies and 1 bay leaf for tempering
Then add 1/2 cup onion slices and fry till translucent
Add 1 tbs ginger paste and 1 tbs garlic paste and fry till aroma comes
Add 1 tomato chopped and fry till soft
It’s time to add some spices now- add 1 tsp cumin powder,1 tsp coriander powder,1 tsp tumeric powder and 1 tsp red chilli powder
Keep on frying until oil separates
Now add the potatoes and mix
Add 1 cup water for the gravy and add the fish pieces
Cover and cook for 10 minutes on a medium high flame
Now add freshly chopped coriander leaves and 2-3 green chillies
Cover and cook for more 10 minutes on a medium low flame and its done

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Kochurir aloor torkari/kachauri wale aloo ki sabji|| 100% veg potato curry-quick and easy

This is a no onion,no garlic recipe and ideal for any occasions. This kind of Potato Curry is very famous during the pujas and festivals.

With roti (chapattis), luchi or parathas this taste just awesome. Whenever I cook this recipe,my neighbor always asks me, what is special today???

Bengalis have a different emotion for ‘kochuri and aloor torkari’ (stuffed puffed breads and potato curry). As a big foodie and Bengali am not exception. I’m very glad to share this recipe with all of you.

Let’s start making kochurir aloor torkari/kachauri wale aloo ki sabji 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

3 potatoes cut into bite size cubes
1/2 cup boiled chickpeas or you can use yellow peas (matar)
For tempering- 1 tsp panchphoron+2 whole red chillies+ 1/2 tsp asfoetida/hing
1/2 inch ginger+2-3 green chillies crushed together making paste
For the spices- 1 tsp turmeric powder,1 tsp red chilli powder+1 tsp cumin powder+1 tsp coriander powder+1/2 tsp amchur/mango powder+1/2 tsp black salt+1 tsp garam masala powder
1 tsp kasauri methi/dried fenugreek leaves
Salt to taste
1 cup water for the gravy

Procedure:

In a pan and 3 tbs mustard oil,heat it on a medium flame
In that oil add 1 tsp panchphoron and 2 whole red chillies and fry till aroma comes
Now add 1/2 tsp asfoetida/ hing and mix
Add 1 heaped tbs of ginger and green chillies paste
Keep on frying until aroma comes
At this point add all the spice mix and cook till oil separates
Add salt to taste
Now add the cubed potatoes and fry
You can now add the boiled chickpeas and mix
Add 1 tsp crushed kasauri methi/dried fenugreek leaves
Add 1 cup water for the gravy
Cover and cook for 15 minutes on a medium-medium low heat and check in between
When your potatoes are soft that means your curry is ready

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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It tastes best with 👇👇👇

Hing er kochuri/asfoetida flavored deep fried puffed breads

Koraishutir Kochuri/Mildly Spiced Peas stuffed deep fried puffed breads

Luchi/ Deep fried puffed breads

Stuffed Daal dhokli/Potato dumplings in lentil soup||100% veg|| Goes perfectly with rice (saada bhaat),roti and parathas

‘Daal dhokli’ or wheat flour bits cooked in spicy and sweet lentil soup or daal is a traditional dish cooked in Rajasthan and Gujarat of India.You can simply make small wheat flour ball and then flatten it and simmer it in a sweet and spicy daal (lentil soup),your you can make stuffed wheat dumplings with potato filling and then simmer it in your daal (lentils soup).It is an one pot meal,served with a side of rice or chapattis (roti).It is one of my comfort foods,which needs just your patience to be prepared not any extra skills😊.So,let us start making Daal dhokli….in my style 👇👇👇
Type- Curry

Preparation time- 25-30 minutes

Cooking time- 25-30 minutes

Ingredients for the stuffed dhokli:

3/4 th cup wheat flour
2 tbs besan (gramflour)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp ajwain (carrom seeds)
Salt to taste
1 tbs oil
1/4 cup +2 tbs lukewarm water (use water as required to knead a tight dough)

Ingredients for the stuffing:

2 boiled potatoes
1/2 cup blanched peas
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp amchur/mango powder
2-3 chopped green chillies
Salt to taste
1 tsp garam masala powder
1/2 cup chopped coriander leaves

Ingredients for the daal:

3/4 th cup Toor daal/yellow split pigeon peas
Salt to taste
1 small tomato
1 inch ginger
2 green chillies
For tempering- 1 tsp black peppercorns+1/2 inch cinnamon stick+1 tsp cumin seeds+1/2 tsp fenugreek seeds (methi)+1 tsp mustard seeds+5-6 curry leaves
1/4th cup grated jaggery
2 tbs tamarind pulp
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
2 cups of water for thickness of the lentil soup

Procedure for the stuffed daal dhokli:

In a bowl add 2 boiled potatoes
In that add 1 tsp garam masala powder+ red chilli powder+1/2 tsp turmeric powder+1 tsp coriander powder+1/2 tsp amchur or mango powder+1 tsp salt
Add chopped coriander leaves and 2-3, chopped green chillies
Now mix it and mash it
Our potato filling is ready keep it aside
In another bowl add 3/4 th cup wheat flour and 2 tbs gramflour/besan
In that add 1/2 tsp ajwain+1/2 tsp red chilli powder+1/2 tsp turmeric powder+ salt to taste
Add 1 tbs oil and give it a quick mix
Add lukewarm water to knead a tight dough (we required around 1/4 th cup+2 tbs)
Pinch small roundels and roll out flat and thin
Take 1 tbs of the potato filling and fold it from all sides into a dumpling shape
Prepare all the dumplings and keep it aside

Procedure for the STUFFED DAAL DHOKLI/ POTATO STUFFED DUMPLING IN LENTIL SOUP:

Pressure cook 3/4th cup of Toor or split pigeon peas until soft
In a pan add 3 tbs oil
Temper the oil with cinnamon stick,black peppercorns,cumin seeds,mustard seeds, fenugreek or methi seeds and some curry leaves
Keep on cooking until aroma comes
Then in a blender blend together tomato, ginger and the green chillies (all measurements are given in the ingredients section)
Pour it now and keep on cooking until oil separates
Now add 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp coriander powder and keep on cooking
When oil separates add the boiled daal
Mix everything
We added around 2 cups of water for the thickness of the soup
Add salt to taste
We’ve added there 1/4 th cup jaggery and 2 tbs tamarind pulp (if you don’t have that then replace them with sugar and lemon juice)
Bring it to boil,then add the dhoklis
Keep on cooking on a medium flame for 10-12 minutes or the Dhoklis or dumplings start floating
Add some freshly chopped coriander leaves
Give it a standing time of 4-5 minutes
Then dish it out
Your stuffed daal dhokli or potato stuffed dumplings in lentil soup is ready

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Egg Curry|| Comfort food||goes great with rice,roti parathas or naan

Egg Curry is a delicious,spicy curry which you can cook when you’re not in a mood to cook anything elaborate but in the moofld of eating something comforting.

This recipe is the best recipe you can get,it’s the Dhaba Style or Restaurant Style.

It’s super easy,just needs onion,ginger garlic paste and all the basic spices always ready in the kitchen. We always like it with Microwave Steamed Rice, Jeera Rice/Cumin flavored rice ,but also goes great with ‘gorom gorom rooti’ or tortillas and also with Homemade Butter Naan .

So,let’s make Egg Curry…in my style 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients:

8 hard boiled eggs
2 medium sized potatoes cut into large cubes
1 large tomato chopped
1 cup onion sliced
2 tbs ginger garlic paste
Salt to taste
1 tsp whole cumin seeds
2 bay leaves
2-3 whole red chillies
Crushed whole spices- 2-3 cardamom pods,2-3 cloves,1/2 inch cinnamon stick
Spices used one at a time- 1 tsp cumin powder,1 tsp coriander powder,1 tsp turmeric powder,1 tsp garam masala
Chopped coriander for garnishing

Procedure:

Toss your boiled eggs with 1 tsp turmeric powder and 1 tsp salt
Fry them until golden brown and keep them aside
Toss your potatoes with some turmeric powder and salt
Fry them till golden brown and keep aside
In that pan add 1 tbs oil if needed
Add 2 bay leaves,1 tsp cumin seeds and crushed whole spices
Fry and add 1 cup sliced onions
Fry till brown and add 2 tbs ginger garlic paste
When aroma starts coming add 1 tomato sliced
Add salt to taste
Mix and add 1 tsp turmeric powder
Cook the turmeric powder
Keep on adding all the spice one by one
Add 1/4 th cup water so that spice doesn’t get burnt
Cover and cook for 5-8 minutes on a medium low flame
You can see oil has separated and now add the fried potatoes
Mix and then cover and cook for 5-6 minutes
When oil separates,add 1 cup water for the gravy or as required
Cover and cook for 12-15 minutes on a medium flame
Now add the eggs
Just check on the potatoes if done
Add some 2-3 green chillies
Garnish with some freshly chopped coriander leaves
Enjoy with some steaming hot rice,roti, parathas or naan

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

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Like we always say your comments always encourages us 😊

Shorshe dhyarosh/Saarso bhindi/Okra or ladies finger cooked in mustard sauce|| Healthy and tasty||Goes great with steamed rice

Shorshe dhyarosh in Bengali and Saarso bhindi in Hindi,is actually ‘Shorshe or Saarso’ means mustard and ‘dhyarosh or bhindi’ means Okra or ladies finger.There are many people who are not at all okra/bhindi/dhyarosh lovers. But believe me if any person tries this dish the way we make in our home,you are really gonna fall in love with this dish.In India there are Thursday and Saturday means veg day in many homes. So,it made try different varieties of veg dishes,that will make you love vegetables.So,let’s try Shorshe dhyarosh/Saarso bhindi/okra or ladies finger in mustard sauce…in my style 👇👇👇Type- CurryPreparation time- 10-12 minutesCooking time- 25-30 minutesIngredients:

200 gm bhindi/okra/ladies finger chopped each into 2-3 pieces
2 potatoes cut into wedges
1 tsp onion seeds/kalaunji or kalo jeere
Salt to taste
1 tomato chopped
1 tsp turmeric powder
2-3 green chillies slit
3 tbs mustard paste (3 tbs mustard seed+3 tbs water and blend in a spice jar or coffee grinder until smooth)
1/2 cup water for the gravy

Procedure:

In a pan add 3 tbs mustard oil
Fry the bhindi/okra/Ladies finger
After frying for 4-5 minutes on a medium flame take them out
In that oil add 1 tsp kalaunji or kalo jeere
Add the potatoes and add 1 tsp turmeric powder and 1 tsp salt
Fry for 5-6 minutes and add chopped tomatoes
Fry till it becomes soft
Now add the mustard paste and mix
Cover and cook for 10 minutes on a medium flame
Add the fried bhindi or okra and then add 1/2 cup water for the gravy
Add 2-3 slit green chillies
Again cover for 10 minutes on a medium low flame and its done

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇https://youtu.be/1-aMGSdUQc4Hope you like our recipes 😊Don’t forget to like, share, comment and subscribe.Like we always say your comments always encourages us 😊

Shrimp do pyaza/Shrimp cooked in onion based gravy|| Perfect with steamed rice and flaky lachha parathas

“Shrimp do pyaza” means shrimp cooked in onion twice.

Do pyaza is a fancy name for restaurants.Like chicken do pyaza,mutton do pyaza etc….

I’m a great fan of shrimp….and this dish reminds me of my childhood days,when I use to come of after school feeling super hungry and my mom used to cook this dish and oh boy!!! I could have ate a full stew pot of rice with this dish😀

This fish I’ve mainly learnt from my mom and then added somebody of my ideas and enriched it more.

It needs just basic spices and only onion that all.

So,let’s start making Shrimp do pyaza/Shrimp in onion sauce…in my style 👇👇👇

Type- Curry

Preparation time- 10-12 minutes

Cooking time- 35-40 minutes

Ingredients:

200 gm shrimp deviened (tail on or tail off your choice)
1 tsp salt+1 tsp turmeric powder for marinating the shrimps
1 cup diced onions
1 cup onion paste
1 tsp ginger paste
1 tsp garlic paste
1 cup tomato paste
For tempering- 1 tsp cumin seeds,2 bay leaves,2 whole red chillies,3-4 crushed cloves,3-4 cardamom pods,1 inch cinnamon stick
For the spice mix- 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp cumin powder,1 tsp coriander powder,1 tsp garam masala,1 tsp paprika (kashmiri lal mirch)
1/4 cup water for the spices not to get burnt
1/2 water for the gravy
Chopped coriander leaves for garnishing

Procedure:

In a bowl add the shrimps and add 1 tsp salt and 1 tsp turmeric powder and mix
In pan add 2 tbs mustard oil or any cooking oil and fry till golden brown,it will take about 5-6 minutes on a medium flame
Keep them aside
In that oil add 1 cup diced onion and fry till translucent and take them out and keep aside
In that pan add the tempering given in the ingredients section and fry till aroma comes
Add 1 cup onion paste and cook till the raw smell is gone
Add 1 tbs ginger paste and 1 tbs garlic paste
Cook till oil separates
Add 1 cup tomato paste and cook until the raw smell is gone
Now add the spice mix from the ingredients section
Cook and add 1/4 the cup water so that the spices doesn’t get burnt
Cover and cook for 10 minutes on a medium flame then add 2-3 green chillies and the fried shrimp and mix
Cook them for more 10 minutes on a medium flame
Then when the oil separates add 1/2 cup water for the gravy
Mix and cook for 10 minutes on a medium low flame
At this point add the diced onions and cook for the final 5 minutes on a medium flame
You can see now that the oil is completely separated and add some chopped coriander leaves for garnishing and turn off the heat
Its done now

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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.

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 😊

Shorshe begun/eggplant in mustard sauce/Saarso byangan|| no onion no garlic||goes great with rice (saada bhaat),roti and parathas

‘Shorshe begun’ or eggplant in mustard sauce or Saarso byangan is a very popular dish from Bengali Cuisine.

Shorshe or mustard seeds play a prevalent part in the Bengali cuisine.

Mustard seeds and poppy seeds together can create wonders. Mustard has a strong pungent flavor which is balanced by the poppy seeds.

.Veg dishes have so much variety and crunch…that it’s worth a try. Each vegetable can be used in different ways to create a new recipe everytime.

To prepare this palatable dish you need only few ingredients. And its takes only very less of your effort.

Let’s make Shorshe Begun/Eggplants in mustard sauce…..in my style👇👇👇

Type- Curry

Preparation time– 15-20 minutes

Cooking time- 30-35 minutes

Ingredients:

1 big eggplant weighing around 1 lb or 450-500 gm, cut longitudinal or any way you can cut
1 tbs poppy seeds (Posto/khaskhas)
1 tbs mustard seeds (shorshe/Saarso)
2-3 green chillies+2-3 green chillies (adjust heat accordingly)
1/2 cup beaten yoghurt
Salt to taste
1/2 tsp turmeric powder+1/2 tsp salt (for the poppy-mustard seeds paste)
1tsp turmeric powder
1/2 cup water for gravy
1 large tomato chopped
1 tsp cumin seeds
1 tsp mustard seeds
5-6 curry leaves
4 tbs mustard oil for shallow frying

Preparation time:

First,let’s make the poppy-mustard seeds paste
For that add in a spice grinder add 1 tbs poppy seed,1 tbs mustard seeds,2-3 green chillies and paste
Add 1/2 tsp turmeric powder and 1/2 tsp salt and again grind to a fine paste
Now add 4 tbs mustard oil
Heat it
In between coat the eggplants with 1 tsp turmeric powder and 1 tsp salt
Fry the eggplants until golden brown on both sides,then keep aside
In that oil add 1 tsp mustard seeds,1 tsp cumin seeds and 5-6 curry leaves and fry
Now add the poppy mustard seeds paste
Mix and add 4 tbs/1/4 th cup water and mix
Cover and cook for 10 minutes on a medium low flame
You can see at this point oil separates,now add 1/2 cup water for the gravy
Mix and when oil separates add the fried eggplants/begun/byangan
Cover and cook for 15 minutes on a medium low flame
Now with a light hand mix the gravy with the eggplants
Allow to cook for more 5 minutes on a medium low flame and its done

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 some more veg recipe👇👇👇

Punjabi Style Kadhi Pakoda

Palak Paneer/Cottage cheese cooked in pureed spinach

Dhokar Dalna/Spicy lentil fritters curry

Kach kolar kofta/plantain fritter curry

Bengali style mangsher jhol/Mutton curry||ideal on Sunday lunch with Luchi( puffed bread) or steamed rice

Bengali word jhol means soup like curry.One full plate of steamed rice can easily polished off with this dish. The red colored gravy with plump potatoes are the main attraction of the gravy. We believe cooking and tasting is a very special dish and each family has its very own recipe😋😋😋.This recipe is very common in all Bengali families specially on Sundays.We will not write much because it doesn’t need much introduction…so let’s make some Bengali Mangsher Jhol/ Mutton Curry….in my style👇👇👇👇Type- CurryPreparation time- 15-20 minutesCooking time- 60-65minutesIngredients:

1 lb mutton
2-3 potatoes diced
Salt to taste
1/2 cup yoghurt (beaten)
2 tsp whole coriander (make a paste with 2 tsp water)
2 tsp paprika (kashmiri lal mirch)
1.5 tsp turmeric powder
1 tsp red chilli powder
2 bay leaves
2-3 whole red chillies
2-3 cardamom seeds
2-3 whole cloves
1/2 inch cinnamon stick
1 onion sliced
1 tsp sugar
1 inch ginger
2 tsp garlic paste
2-4 green chillies
2 tsp garam masala
4 cups hot water

Procedure:

First let’s make all the spice and the pastes we need for the mutton curry
Dry spice mix– in bowl mix 1 tsp red chilli powder, 1 tsp salt,1.5-2 tsp paprika,1.5 tsp turmeric powder,mix and keep aside
For the ginger,garlic,green chilli paste- In a blender add 2 tsp garlic paste,1 inch ginger sliced,2-4 green chilli add 2 tsp water and make a paste and keep it aside
Coriander paste- 2 tsp whole coriander seeds and add 2 tsp water and make fine paste in a spice grinder
In a pan add 4 tbs mustard oil
Add the whole spices – 2 bay leaf,whole red chillies,cloves, cardamom seeds, cinnamon stick (measurements given above)
Mix well and add 1 large sliced onions when aroma comes
Fry and add 1 tsp sugar for caramelization
After browning side the onion to aside and add the dry spice mix and fry and mix and then blend with the onions
After mixing add the ginger,garlic,green chilli paste mix and mix until oil separates
Add the beaten yoghurt and mix
Add 1 lb mutton and mix and mix well
Mix them for around 5-10 minutes at a medium high flame
Add the coriander seeds paste and mix
The important thing is that everytime is to separate the oil with each ingredient we add
Now add 4 cups of hot water or as much you need the curry
Add 1 tsp garam masala
First boil for 15 minutes at a high flame covered
Then add the diced potatoes and cover and cook 50-55 minutes on a medium low flame and check in between
Now see if your meat is cooked and then you can turn off the heat and add 2 tsp ghee or clarified butter
Give it a standing time of 5 minutes
And its done

We’ve added a step by step video of the recipe 👇https://youtu.be/DDU68Se9RJQIt goes best with steamed rice or puffed bread (LUCHI)We’re sharing a Luchi video👇👇👇👇https://youtu.be/f3qCFE8Gpe4Don’t forget to like,share and comment.Like we always say your comments always encourages us 😊😊😊.

Shorshe Illish/ hilsa fish smothered in mustard sauce|| ideal side with steamed rice

Shorshe Illish is the most most most famous dish of Bengali cuisine. “Shorshe” means mustard and “Illish” is hilsa fish,it is called queen of all fish in Bengal. And both shorshe/mustard and Illish/hilsa is made for each other. And nothing is more blissful when this shorshe Illish( hilsa fish smothered in mustard sauce) is served with a side of steamed rice.

It is a very simple dish and yet so tasty.

Mustard seeds ground to fine paste and them tempered with onion seeds (kalaunji/ kalojeere) and green chillies…makes a nice,rich flavorful gravy.

So,let’s not waste time by talking much and start cooking this super famous dish 👌👌👌

Type- Side dish

Preparation time- 10-15 minutes

Cooking time- 15-20 minutes

Ingredients:

Soak 3 tbs black mustard seeds (you can take half n half ,like half yellow mustard and half black mustard) in 1/2 cup hot water
2 green chillies for the mustard paste
Salt to taste
1/4 th tsp turmeric powder+ 1/2 tsp turmeric powder
1/2 tsp red chilli powder
3 tbs yoghurt
1/2 cup mustard oil
1 tsp onion seeds (kalo jeere or kalaunji)
3-4 slit green chillies
1 lb medium hilsa fish (Illish machh)

Procedure:

In a grinder take the mustard seeds with 2 tbs water,2 green chillies,1/4 th tsp turmeric powder,salt and grind into fine paste
If you think that you can still see the husk then add 1 tsp more water and grind
Then we generally strain it (because husk can cause stomach trouble)
In another bowl add 3 tbs yoghurt,1/2 tsp turmeric powder,1/2 tsp red chilli powder and 2 tbs water
Make a fine paste and keep aside
In a pan add 3/4 th cup mustard oil
When heated add 1 tsp onion seeds or kalaunji (kalo jeere)
Add 2 slit green chillies and add the mustard paste
Mix them until oil separates and add the yoghurt paste
Mix well and add the fish to the gravy
Cover and cook for 10 minutes at a medium flame
Add salt and if you need add 1/4 th water (water is optional)
Again cover and cook for 5 minutes at a low medium flame and add 2-3 green chillies
At this point you can see oil has already separated
Higher your flame and cook for more 5 minutes and its done
Add 1 tbs of mustard oil from top for that flavor and cover and give it a standing time of 10 minutes

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

Serve this shorshe illish/ hilsa fish smothered in mustard sauce with steamed rice

Don’t forget to like,share and comment.

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

Beetroot Curry|| Indian style curry ideal with rice,roti,parathas|| no onion no garlic||healthy and tasty

This Indian Style beetroot curry is very tasty, appetising and takes your daily ingredients.

Beetroot has very nutritional value,it can do wonders it lowers your blood pressure,boosts your immunity system and has loads of vitamins and minerals.

Generally,kids just don’t love this kind of vegetables which has high nutritional value 😉,but we mothers have to find way to feed them right!!!

It looks colorful,with the red color from the beetroots and the garnishing with bright green coriander leaves,it has the earthy flavour of cumin and the tangy of tomato. It has that savoury side from salt with a mild touch of sweetness from sugar.

So,let’s not waste time and start cooking, Beetroot curry…in my style 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 40-45 minutes

Ingredients:

3 medium beetroots or 2 large beetroots cut into big cubes
2 medium potatoes cut into big cubes
1 tomatoes diced
Salt to taste
1 tbs ginger paste
For tempering- 2 whole red chillies,2 bay leaves and 1 tsp cumin seeds
For spice mix- 1 tsp cumin powder,1 tsp coriander powder,1 tsp garam masala,1 tsp turmeric powder,1 tsp red chilli powder
1 cup water for the gravy
2-3 green chillies
1/4 th cup green peas
Chopped coriander for garnishing

Procedure:

In a pan add 3 tbs oil,when hot add 2 whole red chillies,2 bay leaves+1 tsp cumin seeds
Fry till aroma comes,now add 1 tbs ginger paste
Mix and add the diced beetroots and mix
Fry and cover and cook for 15 minutes on a medium low flame
After 15 minutes add the spice mix i.e 1 tsp turmeric powder,1 tsp cumin powder,1 tsp coriander powder,1 tsp garam masala and mix
Now add chopped tomatoes and mix
Add salt to taste and cook till tomatoes are soft
Add 1/2 cup water,cover and cook for 10 minutes on a medium flame
After 10 minutes add the diced potatoes
Add 1 tsp sugar (optional)
Add 1/4th cup peas (optional)+2-3 green chillies
Add the remaining 1/2 cup water and cover and cook for more 15 minutes and its done
Garnish with chopped coriander leaves and enjoy

We’ve added a step by step instructions for the recipe 👇👇👇

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

You can also try 👇

Kach kolar kofta/plantain fritter curry

Matar Paneer/Cottage cheese and peas curry

Restaurant Style paneer butter masala

Palak Paneer/Cottage cheese cooked in pureed spinach

Punjabi Style Kadhi pakora||ideal with rice (Sada Bhaat),roti or parathas|| veg dish you can cook on occasions

‘Kadhi Pakoda‘ is Punjab’s one of the famous dishes,though it has its varieties in Delhi, Gujarat,Uttar Pradesh,Rajasthan,Bihar.

You can also call it kadhi chawal,means this yummy Kadhi Pakoda/fritter curry with rice.

You’ve eaten egg,fish,chicken,mutton and what not,but imagine you have nothing at home still you want something special to try out that too have the feeling of home…….

Try this recipe what you need just is besan/ gramflour and youghurt/daahi and few common spices always present at home. It is made with crispy, fluffy fritters cooked in a thick flavourful sauce. The pakodas/fritters we make,you can enjoy as evening snack.

So,let’s make Kadhi Pakoda/Fritter Curry…in my style 👇👇👇

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 35-40 minutes

Ingredients for the Pakoda/fritter:

1 cup sifted besan/gramflour
1/2 cup chopped onions
1 tsp kasauri methi/dried fenugreek leaves
1/2 tsp baking soda
1 tsp cumin seeds
1 tsp turmeric powder
1 tbs garlic paste
Salt to taste
1 tsp chilli powder or chilli flakes
2-3 chopped green chillies
1/4 th cup water

Ingredients for the kadhi/Gravy:

2 cups yoghurt
1/2 cup besan/gramflour
1 cup water for the gravy
For tempering: 1 tsp cumin seeds,1 tsp fenugreek seeds,2 tsp cumin seeds,2-3 whole red chillies,5-6 curry leaves
Spice mix- 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp garam masala,# tsp coriander powder,1 tsp cumin powder
Salt to taste

Procedure for the kadhi/Curry:

In a pan add 2 tbs oil
Add the tempering and mix till aroma comes
Add 1 tbs ginger paste and 1 tbs green chilli paste and mix
Add 1 tomato chopped and cook till soft
Add salt to taste
Add the spice mix and add 3-4 tbs water so that it doesn’t get burnt
Keep on cooking on a medium flame until oil separates
In another bowl mix 1/2 cup besan/gramflour and 2 cups of youghurt,now blend in until smooth (don’t add water as when blended in grinder it will become smooth)
Now add it in the pan and mix
Add 1 cup water for the gravy
Cook for 5-10 minutes on a medium low flame and then cover and cook on the lowest flame
In between let’s make the pakoda/fritter

Procedure for pakoda/fritters:

In a bowl add sifted besan/gramflour
Add 1/2 cup chopped onion,chopped green chillies
Add 1 tsp cumin seeds,1 tsp kasauri methi(dried fenugreek leaves),1 tsp red chilli powder or you can also use chilli flakes,1 tsp turmeric powder
Add 1 tsp garlic paste
Add salt to taste,1/2 tsp baking soda
Mix and add 1/4 th water
The batter should be thick
Now deep fry in small portions and fry till golden brown
The temperature of the oil should be on a medium flame
The pakodas/fritters will be crisp from outside and fluffy from inside
You can see in between our gravy has also become nice and thick
Now add the pakodas/fritters and mix with a light hand
And its done
An extra tempering we are doing – by deep frying 2-3 green chillies and 1/4 th cup chopped onion
Take them and spread over the curry and its extra flavorful
Enjoy Kadhi Pakoda/Fritter Curry

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

Don’t forget to like, share and comment.

Like we always say your comments always encourages us😊

Restaurant Style Chilli fish (fish manchurian)|| Very easy step by step method with video|| goes great with rice,roti,parathas or naan

‘Chilli Fish‘ is a very popular Info Chinese dish, it can also be call fish manchurian.

Whenever we go to a restaurant some dishes are common to order and this belongs to that list.

For making chilli fish/fish manchurian first you need is a fresh soft fish. In India, Bhetki is a that kind of fish which we generally use. But like those we stay abroad like in America you can use tilapia,cod or also salmon.

The fish should be boneless,if not possible for you to do, go for with bone. Fry the fish with a light batter and then toss in a very appetising sauce.

In this recipe,you will get how perfectly you can batter the fish and keep it crisp and also the ideal sauce to go with it.

Type- Starter,Side dish

Preparation time- 15-20 minutes

Cooking time- 35-40 minutes

Ingredients for the chilli fish:

2 lb boneless fish:we took tilapia(don’t think it’s Bengali telapia fish because most people ask me this question,but actually it is a very soft fish available in America),you can take Bhetki, burramundi,cod and lastly salmon
For the marination- 1 tbs ginger paste,1 tbs garlic paste,1 tbs red chilli powder,1 tbs soya sauce,juice of 1/2 lime,1 tbs crushed black pepper,1 tbs vinegar+ salt to taste
1 egg white
4 tbs all purpose flour tbs cornflour
For the slurry- 2 tbs cornflour+ 2 tbs water
For the sauce- In a bowl add👉 2 tbs tomato ketchup,2 tbs chilli garlic sauce,1 tbs soya sauce,2 tbs hot sauce,1 tsp vinegar
1/4 cup water
Salt to taste
2 tbs chopped garlic
1 tbs chopped ginger
3 tbs chopped spring onions
2-3 green chillies chopped
1 cup onions cut into cubes
1 cup capsicum cut into cubes
Spring onions chopped for garnishing

Procedure:

In a bowl add 1 tbs garlic paste+1 tbs ginger paste+1 tbs soya sauce+1 tbs vinegar+1 tsp red chilli powder+juice of half a lime and mix
Add the fish pieces and marinate for 30 minutes-2 hours (for best result keep marinated overnight)
Then add 1 egg white and 4 tbs flour+2 tbs cornflour and mix
Now deep fry till golden brown
You can also enjoy it as fish pakora
Now in a pan add 2 tbs oil
Fry onions and keep it aside
Fry capsicum and keep it aside
Again add oil if needed
Add 1 tbs chopped garlic
And 1 tbs chopped ginger and fry till aroma comes
Now add the chopped spring onions and mix
Add the sauce mix and cook till oil separates
Add the slurry and mix if needed add 2-3 tbs water (as we needed)
Mix evenly,now add the fried onion and capsicum and mix
Now add the fried fish and mix
And the chopped green chillies
Mix and coat with the sauce and its done
Garnish with chopped spring onions

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 😊

For chilli garlic sauce:

Homemade chilli garlic sauce

Restaurant Style Kadhai Paneer recipe with the kadhai masala/Spicy Cottage cheese curry|| Unique recipe with simple ingredients at home

Kadhai Paneer/ Spicy Cottage cheese curry is a very famous dish of Indian cuisine.

It is basically prepared in a onion-tomato based gravy with the kadhai masala. It is the mostly ordered item on a menu card in restaurant.

It might sound that it needs some special skill and ingredients but it it’s actually so easy….

From my kitchen to your kitchen,let’s make Restaurant Style Kadhai Paneer 👇👇👇

Type- Curry

Preparation time- 10-15 minutes

Cooking time- 25-30 minutes

Ingredients:

1 lb paneer/cottage cheese cut into cubes
Main Spice required – 3 tbs coriander seeds,5-6 red chillies (you can store if it’s excess)
1 tsp cumin powder
1 tsp turmeric powder
1.5 tsp garam masala
1 tsp red chilli flakes
1 tsp paprika (kashmiri lal mirch)
2-3 cardamom pods
3-5 cloves
1 tsp cumin seeds
2 tbs diced ginger
3 tbs diced/chopped garlic
1 large tomato diced
1/2 cup sliced/chopped onions
3 tbs cashew nuts
2-3 green chillies (heat is upto your taste buds)
1 small capsicum cut into cubes
1 small onion cut into cubes
1 sliced jalepeno (optional)
Salt to taste
1 cup hot water for the gravy

Procedure:

For the spice- Dry roast 3 tbs coriander seeds+5-6 whole red chillies
Cool it down and grind into a semi fine spice and keep it aside
Now in a pan add 3 tbs oil
Add the ginger and then garlic fry them
Add the onions fry until translucent and add the tomatoes
Then add the cashews
Add 2-3 green chillies and salt to taste
Mix them all and fry until they are softened
Cool them and grind them into fine paste
In that pan fry the cubed capsicum and the cubed onions,fry for 2-3 minutes at high flame
Keep them aside
In that pan lightly fry the Paneer/Cottage cheese and take them out
Now if need add 2 tbs oil and add the crushed cardamom pods and cloves and 1 tsp cumin seeds
Fry well and add 1 tsp cumin powder,1 tsp red chilli flakes,1 tsp paprika mix well
Add 1.5 tsp garam masala powder and 1 tsp turmeric powder,if you need you can add 2-3 tbs water so that it doesn’t get burnt
Now add the tomato paste we made earlier,if need add 2-3 tbs water ,give it an even mixing
At this point,add 4 tbs kadhai masala we made and mix…. believe me,your kitchen will start smelling awesome 👌
Now for the gravy you can add water accordingly,but we added 1 cup
Cover and cook for 10 minutes on a medium flame
After 10 minutes add 1 tsp crushed kasauri methi (dried fenugreek leaves)
Mix and add the cottage cheese
Add the jalepeno and the fried onions and capsicum
Again cover and cook for 15 minutes on a medium low flame and its done

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

Serve this with Roti, Tortillas,Jeera rice, steamed rice anything.

Hope you like our recipe😊

You can also try more cottage cheese/paneer delicacies 👇👇👇

Restaurant Style Paneer Butter Masala

Matar Paneer ki sabzi

You can also try👇👇👇

Jeera Rice from leftover rice

Homemade Butter Naan

Don’t forget to like, share and comment.

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

Amritsari Pindi Chhole|| Very popular North Indian dish||Compliments roti,paratha,kulcha or naan and bhaturas

Amritsari Pindi Chhole is basically a North Indian dish and is very popular throughout India. It goes best with bhaturas / deep fried fermented bread.

This dish is very easy and doesn’t take much of your effort. Some common ingredients and with a twist of ‘tadka’ or tempering it becomes so special.

My house it’s a Sunday brunch menu with either Naan or Luchi/deep fried puffed bread. Some times I just take some chhole in a bowl add some freshly chopped onions,add some black salt and squeeze some lemon juice with a side of Aloo Tikki and enjoy it just like that.

So,let’s make Amritsari Pindi Chhole or Spicy Chickpeas Curry….in my style 👇👇👇

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 25-30 minutes

Ingredients:

200 gm boiled chickpeas or kabuli chana (while boiling add a cloth tightly or potli packed with 2 tsp tea leaves)
1 cup chopped onions
2 tbs ginger garlic paste
1 large tomato chopped
For the spice mix- 1 tsp salt,1 tsp cumin,1 tsp coriander powder,1 tsp garam masala,1 tsp kasauri methi (dried fenugreek leaves),1 tsp turmeric powder,1/2 tsp asfoetida or hing,1 tsp red chilli powder
1 tsp black salt
Salt to taste
For the tadka or tempering: 1 tbs oil,2-3 green chillies,1 tsp dry roasted and grinded cumin seeds,1 tsp red chilli powder, freshly chopped coriander leaves or cilantro,1 tbs butter or ghee

Procedure:

For the boiled chickpeas,first soak the chickpeas overnight for at least 6-8 hours,then boil until soft or pressure cook for 2 whistles
While boiling the chickpeas add a bag or a cloth packed with 2 tsp of tea leaves
In a pan add 3 tbs oil
In that oil add 1 cup sliced onions and fry till translucent
Then add 2 tbs ginger garlic paste and fry
Then add 1 large tomato sliceand add salt to taste
Cook until the tomatoes are soft
Now add the spice mix and mix
Add 1/4 th cup water so that the water doesn’t get burnt
Fry till oil separates
Now add 1/4 cup water and cover and cook for 10 minutes on a medium flame
After 10 minutes add the boiled chickpeas and mix
Now add 1/2 cup water for the gravy and again cook for 10 minutes on a medium flame
It’s now done
Time for the Tadka trick/tempering trick
In a pan add 1 tbs oil
Add 2-3 green chillies and 1 tsp dry roasted and ground cumin seeds
Add 1 tsp paprika (kashmiri lal mirch) or you can add red chilli powder and a handful of chopped cilantro/coriander leaves
Mix and add a blob of butter
Swirl the pan and let the butter melt
And pour over the Chhole/chickpeas,cover for the flavor intact
Enjoy your Amritsari Pindi Chhole/ Spicy Chickpeas curry with some roti,naan, paratha,Luchi

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 👇👇👇

Matar Kay Chhole/ Simple chickpeas curry

Homemade Butter Naan

Luchi/ Deep fried puffed bread

Aloo tikki

Veg Manchurian balls curry|| No egg no mess perfect Manchuriun balls|| ideal for any occasions and get together

Veg Manchuriun is a famous dish from Indo-Chinese Cuisine. The first veg manchurian was born in 1965 in one of the Indian Chinese restaurants which was similar to Manchu Cuisine.

The manchurian balls are mainly vegetable fritters with a hint of ginger,garlic and black pepper. The fritters you can have as snacks or you can prepare a gravy to have with rice,roti,parathas or Naan.

You can also try ours👇👇👇

Gobi Manchurian/Cauliflower Manchuriun

My kids are generally very fussy about the vegetables…but this is a good trick to feed your kids vegetables.

It is easy to make and that restaurant style taste can be easily achieved at home.

So,let’s make Vegetable Manchuriun…in my style 👇👇👇

Type- Curry,Veg curry

Preparation time- 15-20 minutes

Cooking time- 25-30 minutes

Ingredients:

1 cup grated carrots
1 cup grated cabbage
1 cup grated cauliflower
2 tbs chopped garlic
2 tbs chopped ginger
Salt to taste
1 tbs crushed black pepper
2 tbs rice flour
2 tbs breadcrumbs
2 tbs all purpose flour (if you don’t have breadcrumbs add total 4 tbs all purpose flour)

Ingredients for the gravy:

1 cup cubed onions
1 cup cubed capsicum
1 tbs chopped garlic
1 tbs chopped ginger
1/4 th cup chopped spring onions bulbs
For the sauce mix – 4 tbs ketchup,2 tbs hot sauce,2 tbs green chili sauce,2 tbs chilli garlic sauce
For the slurry- 2 cups of water+2 tbs cornflour
Chopped spring onions for garnishing

Procedure to make Manchuriun balls:

In bowl add all the grated vegetables
Add 2 tbs chopped garlic
Add 2 tbs ginger
And add salt to taste and 1 tbs black pepper and mix
Add 2 tbs rice flour+2 tbs breadcrumbs
And mix
Add 2 tbs all purpose flour it binds properly
Now see if it’s holding it’s shape when you’re making balls,if not then add another tbs all purpose flour
Make the balls
Start frying the balls on a medium-medium high flame
Fry till golden brown

Procedure to make Manchuriun gravy:

In a pan add 3 tbs oil
Fry the onions on high flame for 2-3 minutes and keep aside
Fry the capsicum on a high flame for 2-3 minutes and keep aside
In that oil add if needed add another tbs oil
And add 1/4 th cup chopped spring onions bulbs,add 1 tbs chopped garlic, chopped ginger and mix
Add the sauce mix and cook for 3-4 minutes on a medium low flame
Now add the slurry for the gravy
Bring it to boil and as it thickens add the fried onions and capsicum
Mix and add the manchurian balls
Mix with a light hand
Cook for 3-5 minutes on a medium flame and turn the heat off
And its ready
Serve it with some fried rice or have it with some roti, parathas or naan

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 the homemade chilli garlic sauce believe me it’s life saver 👇👇👇

Homemade chilli garlic sauce

With the veg manchurian balls try this👇👇

Jeera Rice

Homemade Butter Naan

Mexican Fried Rice

Khatti Meethi Daal (sweet ‘n’ sour tempered lentil curry)|| healthy and tasty|| Ultimate Comfort food- the simple daal Bhaat or daal chawal😊

‘Khatti meethi daal’ (sweet ‘n’ sour lentil curry) or popularly known as Gujarati Daal is a very healthy dish and is a must menu in my comfort dishes menu.

It needs pigeon pea or toor daal or arhaar daal and a quarter cup of yellow moong daal or moong beans and then temper with some Indian spices with some healthy jaggery and tamarind and its done.

You will need steamed rice,a bowl of this daal (lentil curry) with some pickle and a popadum (papad) for a perfect happy and healthy day. Like in our house we can’t go our groceries without Daal and chawal that is lentils and rice.

Let’s cook khatti meethi daal…in my style👇👇👇

Type- Curry

Preparation time- 10-15 minutes

Cooking time- 20-25 minutes

Ingredients:

1.5 cups of Aarhar daal/toor daal or pigeon pea
1/4 th cup moong daal or mung beans or yellow lentils
1 tsp whole cumin seeds
2-3 whole red chillies
5-6 curry leaves or 1 sprig of curry leaves
Salt to taste
3 tbs crushed jaggery or gur (if you want you can use 3 tbs sugar but jaggery is healthier)
2 tbs tamarind pulp diluted with 2 tbs water (can be replaced with juice of 1/2 a lime)
2-3 green chillies
1 tsp red chilli powder
1 tsp coriander powder
2 tbs crushed garlic

Procedure:

In a pressure cooker boil both the lentils or boil in a pan
In another pan add 1 tsp cumin seeds,2-3 red chilli and fry
Add 1 sprig of curry leaves and fry till aroma comes
Now add 2 tbs crushed garlic
Garlic adds great flavor when infused with oil
Now add 1 tsp turmeric powder and keep on cooking
Add 1 tsp coriander powder and stir
Now add the boiled lentils and mix properly
Add 1.5 cups of water for the soup
When it slightly comes to boil add 3 tbs jaggery or 3 tbs sugar
Then add 2 tbs tamarind pulp diluted with 2 tbs water or you can add juice of 1/2 a lime
Stir the daal or the lentil soup and keep on cooking for more 8-10 minutes on a medium low flame and its done
Enjoy with some steamed rice or roti/tortillas

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👇👇👇

Microwave Steamed Rice

Daal fry

Narkel die chholar dal/sliot pea soup with a hint of coconut

Dhokar Dalna/Spicy lentil fritters curry|| no onion no garlic||perfect for festivals and occasions

‘Dhokar Dalna’/ Spicy lentil fritters curry is a very popular Bengali dish. It is one of the comfort foods of any Bengali.There are many occasions and festivals in Bengal where only veg recipes must be cooked,there this dish is common.It is a simple dish with extraordinary taste.Dhoka bhaja(Lentil fritters) made from scratch with soaked split Bengal grams with some basic spices and then dried then fried….A simple gravy made tomato based with that same spices and then added we add the fritters or Dhoka bhaja into it with some chopped ‘dhonepata’ or coriander leaves/cilantro.
So,let’s make Dhokar Dalna/Spicy lentil fritters curry in my style 👇👇👇

Type- Curry

Preparation Time- 2 hours ( just the soaking)😉 + 5-6 minutes for preparing for grinding

Cooking time- 30-35 minutes

Ingredients for dhoka/spicy lentil fritter:

200 gm Split Bengal gram/Chholar Daal/Chana Daal
2-3 green chillies (adjust heat accordingly)
2-3 whole red chillies (adjust heat accordingly)
1 tsp kalo jeere/kalaunji/onion seeds
1 inch chopped ginger
2 tbs sugar
1 tbs salt
1 tbs cumin powder
1 tsp turmeric powder

Ingredients for the gravy/curry:

For spice paste- 1 tbs cumin powder+1 tbs coriander powder+1 tsp red chilli powder+1 tsp turmeric powder
For tempering- 1 tsp kalo jeere/kalaunji/onion seeds,2 bay leaves
Roughly crushed whole spices- 2-3 cardamom pods,2-3 cloves,1/2 inch cinnamon stick
1 large tomato diced
2 medium sized potato diced
1 cup water for the gravy/curry

Procedure for the Dhoka bhaja/Spicy lentil dumpling:

Soak your chholar daal/Chana Daal/split bengal gram for 2-3 hours
Then drain the water
Put it in a blender and add the whole red chillies,green chillies,ginger,salt, sugar,cumin powder and turmeric powder and grind into a smooth paste
If you need add 2-3 tbs of water
Now in a pan add 2 tbs mustard oil or any cooking oil
Add 1 tsp kalo jeere/kalaunji/ onion seeds
Temper it and add all the daal/lentil paste mixture
Cook until all comes together and have a doughy texture but not very dry
Now grease a flat plate and pour this mixture and flatten it out to 1 cm thick
Allow it to set for 10-12 minutes
Now cut with a sharp knife into shapes you need but don’t pull out
Let it set for another 10-12 minutes
Now take each piece and deep fry until golden brown
And your Dhoka bhaja/ Spicy lentil fritter is done

Procedure for the gravy/curry:

In a pan add 2-3 tbs mustard oil or any cooking oil
Add the tempering spices from the ingredients for the gravy section 👆👆👆
Now add the spice mix from the ingredients for the gravy section 👆👆👆
Cook until oil separates and now add tomato and keep on cooking
Cover and cook for 5-8 minutes on a medium flame
When oil separates add the potatoes cook for 2-3 minutes and add 1 cup water for the gravy
Mix and cover and cook for 12-15 minutes on a medium flame
After 15 minutes check on the potatoes if not done cook for more 10-15 minutes
Now there is 2 ways to add the Dhoka bhaja/ Spicy lentil fritters
Way number 1- add the fritters or Dhoka bhaja directly to the curry/gravy
And mix and add handful of chopped cilantro/coriander
Way number 2- In a bowl first add the fritters/Dhoka bhaja then pour the gravy/curry and the potatoes and add handful of chopped cilantro/coriander
Your Dhokar Dalna/ Spicy lentil fritters curry is ready

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 😊😊😊

Narkel die chholar daal/Chana dal/Split peas lentil and coconut soup|| No onion no garlic|| Healthy and tasty

‘Chholar daal’ is very famous in Bengali cuisin. It is basically Chana dal or split peas in English.

It is a very simple dish cooked with split peas,ghee (clarified with),shredded coconut and some spices.

It has a taste on the sweet savoury side. It is best served with Luchi/deep fried puffed bread .

It is very common in festivals or occasions.

Let’s start making Narkel die chholar dal/ chana dal/ split peas and coconut soup

👇👇👇

Type- Curry

Preparation time- 15 -20 minutes (boiling)

Cooking time- 25-30 minutes

Ingredients:

200 gm chholar dal
2 bay leaves
2-3 whole red chillies
3-4 cloves crushed
1/2 inch cinnamon stick crushed
2-3 cardamom pods crushed
1tsp whole cumin seeds
2 tbs ginger paste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1/4 th -1/2 cup shredded coconut
Salt to taste
2 tbs sugar
3 tbs mustard oil

Procedure:

Soak your split peas or chholar dal or chana dal for 30 minutes
Then wash thoroughly
Put in for boiling with 2 bay leaves,1 tsp salt with 2 cups of water
Reserve the lentil with the water left after boiling
In a pan add 3 tbs mustard oil
Add 2-3 red chillies and the whole crushed spices
In another bowl mix the turmeric, cumin powder, coriander powder and ginger paste with 4 tbs water and mix
Add it to the tempered oil
Mix and mix until oil separates
Now add the daal/par boiled lentils
Add required salt and 2 tbs sugar
Cooke them for 5-10 minutes on a medium high flame and keep on moving your laddle
Add the shredded coconut and mix
Again cook for 15 minutes on a medium low flame and its done

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

This recipe goes best with👇👇👇

Luchi/deep fried puffed bread

Jeera Rice from leftover rice

Microwave Steamed Rice

Homemade Butter Naan

Koraishutir kochuri/ Mildly spiced peas stuffed in a puffed bread

Hope you like our recipes 😊.

Don’t forget to like, share and comment.

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