Jhinge Alu Posto - Potato and Ridge Gourd in Poppy Paste

No matter how hard I tried, I always failed with this dish in the initial few years of my marriage. Ingredients are minimal and I had no clue how I could go wrong with such a simple dish. Then came a day when a colleague of mine had brought this dish and I hastily asked her the recipe. She gave me almost the same procedure as I did it. I told her that I followed similar method but mine never turned out half as good as this. She gave a tip that I need to use a bit extra oil. Also, I need to add the poppy seed paste only after the veggies are cooked and then keep it uncovered. All I did that day at work was to wait to get back home and better my culinary skills at perfecting this Bengali classic dish.

Ingredients:
Ridge Gourd - 1 medium, cut into 1 cm cubes
Potato - 2-3 medium cut into 1 cm cubes
Onion - 1 medium sized, finely chopped (optional)
Poppy seeds - 2 tbsp
Green Chillies - 3-4 or more as per your spice tolerance
Salt - to taste
Oil - 6 tbsp (I generally mix sunflower oil and mustard oil)
Panch Phoron - 1 tsp (a mix of fennel, cumin, nigella, mustard and fenugreek seeds)

Method:
1. Grind poppy seeds, green chillies and salt in mixie without adding water first. Then grind by adding water little by little until you get a smooth paste. Keep aside.
2. Heat oil in a pan. Add panch phoron. Let it splutter.
3. Add onions and saute till tanslucent. (If using onion)
3. Add cubed potatoes and saute till the cubes turn golden in colour.
4. Add ridge gourd cubes, combine. Cover the pan and let it cook in ridge gourd's juices. If the water seems less at any point you may add a little for the veggies to cook.
5. Once the veggies are cooked, uncover the pan, add the poppy paste and combine. Adjust salt if required
6. Let it cook on high flame till extra moisture evaporates and you get a dry gravy.

Begun Bahaar - Brinjal cooked in shrimp paste

  

I had a meagre amount of prawns lying in the freezer. As I was on the lookout for recipes to use it up, I bumped into this recipe by Sandeepa. The original recipe idea belongs apparently belongs to her SIL. My refrigerator always stocks up Brinjals. I decided to give it a try. The recipe was a huge hit. Infact, when we licked off the bowl in which it was served at the end of our meal, Abbas said that his heart ached that such a yummy dish got over too soon. It will certainly feature in our meals frequently from now on.

Ingredients:
Brinjal - 1 medium sized, cut into thin long strips like french fries
Onion - 3 medium sized, sliced
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Tomatoes - 2 small, finely chopped
Green chillies - 3-4 or more as per spice tolerance
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Prawns - 10-15 peeled, deveined, cleaned (I used 8 large ones)
Turmeric powder - 1 tsp
Coriander leaves - handful, chopped
Lemon juice - 1 tsp (Optional, actually I forgot this)
Oil - 6 tbsp + 1 tbsp
Sugar - 1/2 tsp

Method:
1. Marinate prawns with salt and turmeric powder. Shallow fry it, remove from oil. Once cooled, grind to a coarse paste and keep aside.
2. Marinate brinjal fingers in salt, turmeric powder and a pinch of sugar. Keep it aside for a while and then shallow fry them. (Addition of sugar reduces the amount of oil absorbed by brinajl)
3. In the same oil, add sliced onions and saute till golden brown.
4. Add ginger and garlic paste, saute till raw smell goes away.
5. Add chopped tomatoes, use the back of spatula to mash the tomatoes as you go sauteeing.
6. Once tomatoes turn mushy, add chillies, red chilli powder, cumin powder and coriander powder. and combine. Grind into a smooth paste once it gets cooled.
7. In a pan, heat a tbsp of oil. Add cumin seeds and fenugreek seeds.
8. When they splutter, add the fried brinjal fingers, ground masala paste and ground prawns. Add salt and a little water. Cover and cook till brinjals are cooked and the extra moisture dries out.
9. Garnish with coriander leaves and lemon juice.

Fulkopi Alu diye Rui Macher Jhol - Fish curry with Cauliflower and Potato

Of all the Bengali Fish Curries that feature various veggies in different permutations and combinations, this one is my favourite. Medium sized florets floating in the curry appeal to me more than the fish pieces. Here's the recipe for ya:

Ingredients:
Rui Fish pieces - 5-6
Cauliflower - 1 small - cut into medium sized florets
Potato - 3 medi sized, cut into quarters
Onion - 2 small or 1 big, finely chopped
Ginger paste - 2" piece
Tomatoes - 2 small
Cloves - 2-3
Cardamom - 2-3
Cinnamon - 1" piece
Star anise - 1 (optional)
Bay leaves - 1-2
Cumin seeds - 1/2 tsp for tempering + 1 tsp for paste
Salt - to taste
Turmeric powder - 1 tsp + 1 tsp for frying fish
Red chilli powder - 1 tsp
Green chillies - 5-6 or more depending on spice tolerance
Coriander leaves - a handful chopped
Sugar - a pinch
Oil - 6 tbsp (I generally mix sunflower oil and mustard oil)

Method:
Preparation:
1. Grind ginger and cumin seeds together to a fine paste.
2. Coarsely pound together cinnamon, cardamom and cloves.
3. Marinate cleaned fish pieces with salt and turmeric powder. Shallow fry till crisp yet soft from within.
4. In the same oil, add some salt and turmeric powder. Shallow fry cauliflower florets till they turn crispy from outside. Keep aside. Repeat the same with potato cubes.

To make the curry:
1. In the same oil, add cumin seeds. When they splutter, add bay leaves, star anise and pounded garam masala.
2. Once nice aroma emanates, add a pinch of salt, add chopped onion. Saute till onions turngolden brown.
3. Add ginger cumin paste and saute till raw smell goes away.
4. Add chopped tomatoes and slit green chillies, once they turn soft, mash them using the back of spatula.
5. Add red chilli powder, salt and combine.
6. Add shallow fried florets and potato cubes and combine.
7. Add water as per desired consistency. Adjust salt of required. Add fried fish pieces and chopped coriander leaves. Let it boil.
8. After the first boil, cover it and let it cook on sim till the veggies are cooked.

Palong Shaager Torkari - Spinach Mishmash with veggies

Kaku and Kakima had invited us for lunch at their place when we were in Kolkata. That was during the first year of my marriage and my first time indulging in an authentic Bengali fare. I simply fell in love with Bong cuisine. All those veggies that I detested earlier suddenly were endearing and I regretted having troubled Amma by being a fussy-picky eater that I was! Abbas teases me saying you were destined to be a Bengali but somehow you were born a Konkani. 

Coming back to Kakima, she addresses me as her 'Choto Meye' (younger daughter) and Abbas as her Jamai. She creates wonders in kitchen. If some dish goes wrong, she analyzes it and provides instant solution that magically changes the taste. She loves to feed and serve and always eats only after she makes sure that everyone has eaten. This dish is one of our favourites and I have never been able to match Kakima's version. Although the recipe is simple and tastes good, we miss Kakima's love in it each time I make it.

Ingredients:

Spinach - 3 tiny bunches

Potato - 3/4 cup, diced

Pumpkin - 3/4 cup, diced

Brinjal - 3/4 cup, diced

Ridge Gourd - 3/4 cup, diced

Bori - 1/4 cup (optional)

Panch Phoran - 1 tsp

Red chillies - 1 nos, broken into 3-4 peices

Turmeric powder - a pinch

Bhaja Masala powder - 2 tsp (you may substitute with garam masala powder)

Ghee - 1 tsp

Oil - 4 tbsp

Green chillies - 2-3, finely chopped (increase or decrease as suitable)

Sugar - 1/2 tsp

Coriander leaves - a handful, chopped (optional)

Water - 1/2 cup

Salt - to taste

Method:

1. Wash spinach leaves thoroughly in atleast 3 changes of water. Finely chop and keep aside. You may use tender stems of spinach by chopping them in 1"long pieces.

2. Heat oil in a pan.Add turmeric and salt. Add cubed potatoes. Saute till potatoes are uniformly roasted and turn golden in colour. Remove from pan and keep aside.

3. Repeat the same procedure for pumpkin, brinjal and boris.

4. In the remaining oil, add panch phoron and red chilli pieces.

5. Once the tempering splutters, add all the sauteed veggies, ridge gourd, boris and spinach leaves and stems. Add salt, sugar, green chillies, coriander leaves, water and combine.

6. Cover and keep on low flame. Stir once in a while. Once all veggies are cooked, increase flame and cook till extra water (if any) evaporates. This dish is neither too dry nor has any gravy.

7. Remove from flame. Sprinkle bhaja masala powder and ghee on top. Cover immediately. Give a brief stir before serving.

Mishti Doi - Bengali Sweetened Yoghurt

After having successfully made rasagullas at home, I was flying high. Abbas put me back on ground and assigned me another mission of making Mishti Doi at home. I love it when people demand some food to be prepared by me. After surfing a lot of Bengali recipes over the net, I came up with this version. After 2-3 trial and errors, the following measurements worked out best! It's very easy to prepare, only thing that needs utmost care is the right temperature of milk at which you need to add curd and shut it off to set.

Ingredients:

Milk - 1/2 litre

Curd - 2 tbsp (I used Nestle Dahi)

Sugar - 4 tbsp

Water - 1 tbsp

Method:

1. Heat milk and 2 tbsp of sugar in a heavy bottomed pan till it reduces to almost half.

2. Heat remaining sugar and water in a separate pan till it attains a golden brown colour. Add this to simmering milk and boil for another 10 mins.

3. Strain and pour the milk into a bowl in which you want to set the Doi.

4. You need to add curd as the milk cools down and is luke warm. (If milk is too hot it will curdle, milk is too cold it will not set)

5. Close with a lid and place in a warm place overnight or till it sets. (Refrain from disturbing the bowl to check again and again. You may place the bowl in your oven with the lights on whole night.)

Noté (No-tay) shaag Bhaaja - Amarnath leaves stir fry

I love the red Amarnath leaves more than the green variety. When we were in Chennai, never found the red ones. So Ma had sent a few bunches of red Amarnath with Abbas, I made this stir fry and ate to heart's content. But red ones are abundant here in Bangalore. Combo of greens with garlic is a match made in heaven and I add extra doze of garlic than perhaps required coz I am a fanatical garlic lover.

Ingredients:

Amarnath leaves - 2 cups packed, cleaned and chopped

Potato - 1 small, cut into 1"cm squares

Garlic cloves - 8-10, finely chopped

Garlic paste - 1 tbsp

Onion - 1 small, finely chopped (optional)

Red chilly - 1, broken into 3-4 pieces

Nigella seeds / Kala jeera - 1/4 tsp

Oil - 2 tbsp

Salt to taste

Turmeric powder - a pinch

Method:

1. Heat oil in a pan. Add nigella seeds and red chillies. Add chopped garlic and saute till light brown.

2. Add garlic paste and saute till raw smell goes away. Add onion and saute till transparent and pinkish.
3. Add potato pieces and stir till they turn slightly golden.

4. Now add chopped greens, turmeric powder, salt. No need to add water. Greens will release lot of water. Reduce flame immediately and cover with lid.

5. Stir once in 5 mins and cook till greens and potatoes are cooked.

6. Once cooked, remove the lid, increase flame to high and cook till excess water is evaporated.

Note:

1. Along with leaves, tender stems can also be used.

2. Wash greens thoroughly atleast thrice to remove any sand particles from them.

3. I always soak the greens in a big vessel full of water and then remove leaves and put in a colander. Repeat same atleast thrice until the water u soak greens in comes out clear.

 

Bengali Khichuri

When we were going to bid goodbye to Chennai and moving to Bangalore, I had to do most of the tasks as Abbas was working in Bangalore then. He would arrive along with Kakima (My co-sis’s mom) only on the previous day of our departure. Change of address in post office, transfer of gas connection, surrendering Landline phone, dealing with movers and packers, finishing off the groceries in my pantry. I had kept just enough rice, dal, potatoes, 2 red chillies, pinch of cumin seeds, salt for Khichuri to be prepared. As I had to go to office for the last day clearance, Kakima was going to prepare Khicuri with the limited resources she was provided with… I had marinated some boneless chicken pieces which would be deep fried to go along with Khicuri. To this date, we remember that day’s Khichuri as it had turned out to be yummilicious!!!

Kakima is a super talented cook and her Bengali preparations are to die for. We spent a good three months of time together in Bangalore. It was like a picnic everyday. We had the best of foods hogged as if there was no tomorrow. Kaku would go shopping and we would provide him with a list of groceries. Kakima would churn up delicacies one after the other and indulging in them was sheer bliss. Whenever we talk on phone, we recall those wonderful days spent together and the memories of them are soothing!!! I learnt many Bengali dishes from her but have never been able to match the taste that she imparts to them. Abbas and I are eagerly waiting for Kakima and Kaku’s stay with us….

This is how I prepare Khicuri:

Ingredients:

Moong Dal – 1¼ cups (lightly roasted on Tawa)

Masoor Dal – ¾ cup

Rice – 2 cups (You may use Gobinda bhog rice for a distinctive aroma)

Cauliflower – 8-10 big florets, optional (soaked in hot water with turmeric and salt and drained)

Potato – 3 medium sized, peeled and cut into 2 pieces each
Green peas – a handful (optional)

Onion – 2 large, sliced

Tomatoes – 2 large, finely chopped

Ginger paste – 2 tbsp

Cumin seeds – 1 tsp

Red chillies – 2, broken into 3-4 pieces each

Bay leaves – 2

Salt – to taste

Sugar – 1 tsp

Turmeric powder – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Green chillies – 2-3, finely chopped (optional)

Oil – 5 tbsp

Ghee – 1 tbsp

Method:

1. Wash rice and both dals together 5-6 times or till the water is clear. Strain away all water.
2. Heat 3 tbsp oil in a pan. Add a pinch of turmeric powder and salt. Add cauliflower florets and sauté till they turn golden and crunchy from outside. Remove from oil and keep aside.
3. Repeat the same for potatoes and keep aside.
4. Add remaining oil to the same pan. Add cumin seeds, once spluttered add red chillies and bay leaves.
5. Add chopped onion and sauté till golden brown.
6. Now add ginger paste and sauté till raw smell goes away.
7. Add chopped tomatoes and sauté till they turn mushy and oil separates.
8. Add turmeric powder, cumin powder, coriander powder, salt, sugar and combine.
9. Now add the washed rice and dal, sautéed cauliflower, potatoes and green peas. Mix well. Add 6-7 cups of water, cover with lid and let it boil.
10. When the water boils, slide the lid a bit and on low flame, let it cook till rice and dal are completely cooked. You may add more water if you like a runny Khichuri. If you want a dry Khicuri, once rice and dal are cooked, remove the lid and cook on fly flame till you get the desired consistency. I like my Khicuri neither dry nor too runny. Pour ghee on top and close the lid.
11. Serve hot with anything deep fried, green chillies, lemon wedges and ghee. I generally serve along with Begun Bhaja, Dim Bhaja. This time it was Chicken 65.

Tadka

The Amchi soul in me jumps at the sight of Taro leaves, Bread Fruit, Bamboo Shoots and many such rarely available ingredients. Similarly with time, my Amchi Soul has split into two personalities. Its new born twin is Bong, you see… It jumps at the sight of Date Palm Jaggery, Gobindo Bhog Rice, Bodi and the like! A couple of months back we discovered this Bengali Store which stocked up all such goodies which are hardly seen anywhere in Bangalore. Just looking at all that the store had to offer made me nostalgic. I was reminded of our ‘Paara’s Mudikhana dokan’ (local grocery store) and the faces of the storekeepers came floating in my mind like movie clippings. I stood there inspecting each and every shelf to ensure I was not missing anything. I spotted this ‘Tadka masala’ which Bhabi used to use whenever she made Tadka at home. It was then that I realized I hadn’t eaten Tadka in ages…

Green gram captivated me for the first time when Bhabi prepared this dish at home to go along with Puris for breakfast. She also added eggs to it which made it even more special. Tadka can be served with Rotis for lunch or dinner as well…

Ingredients:

Green Gram – 1 cup, washed and soaked overnight

Onion – 2, medium sized, finely chopped

Tomatoes – 2, medium sized, finely chopped

Ginger paste – 1 tbsp

Garlic paste – 1 tsp (optional)

Red chillies – 1, broken into 3-4 pieces

Bay leaf – 1-2

Cumin seeds – ½ tsp

Green chillies – 2 or more as per spice tolerance, chopped (Optional)

Salt – to taste

Tadka masala – 2 tsp

Turmeric powder – a pinch

Eggs – 2 (opional)

Oil – 3 tbsp + ½ tbsp

Coriander leaves – a handful, finely chopped

Method:

1. Boil soaked green gram in pressure cooker with salt for 4-5 whistles (2 on high, rest on low). Retain the water.
2. Omit this step if not adding eggs: Heat ½ tbsp oil in a pan and 2 eggs in it along with salt. Scramble eggs and keep aside.
3. Heat 3 tbsp oil in the same pan. Add cumin seeds. When they splutter, add red chillies and bay leaves.
4. Add chopped onion and sauté till they turn light brown.
5. Add ginger paste and garlic paste (if adding) and sauté till raw smell goes away.
6. Add chopped tomatoes and sauté till they become mushy and oil separates.
7. Add boiled green gram along with the water, tadka masala, turmeric powder and salt (Check salt before adding as the gram boiled water would already be salty). Boil till you get the desired consistency.
8. Granish with scrambled eggs and coriander leaves.

Note:

I used Sunrise brand Tadka Masala. If it is not available, you may substitute with Pav Bhaji Masala or Kitchen King Masala.

Chingri Macher Malai Curry - For Jamai Sasthi

Jamai Sasthi is a festival celebrated in West Bengal (not sure about other regions) which was very new to me as are several other Bong festivals. This day is special for sons-in law of Bengal. They are invited for a grand meal at their in-laws’ place and pampered to the zenith. Mothers-in-law observe fasting on that for the well being of their son-in-law or Jamai. A platter full of exquisite dishes is spread for the Jamai and he gets special honour and is under the limelight. Fathers-in-law get busy with shopping for their Jamai leaving no stone unturned to make this day special for him.

When in Kolkata, all my married colleagues wrapped up work as early as possible and rushed to leave for the day. The glow on all married men’s faces looking forward to the feast and special treatment was worth watching. Abbas always sported a sad face as he would never get this ‘Jamai Adar’. So, I would always cook something special and tell him – “What if you don’t get to be a part of Jamai Sasthi? We will have Bor and Chele Sasthi for you!” (Bor meaning Husband and Chele meaning Son)

How I wished there was ‘Bou-ma Sasthi’ as well observed by mothers-in-law for their daughters-in-law. What say women???

Well, this dish is one of the must-haves on a Jamai Sasthi menu along with other delicacies. Here goes:

Ingredients:

Prawns - 400g, deshelled, deveined and cleaned

Mustard Oil - 3 tbsp

Cumin seeds - 1/2 tbsp

Ginger paste - 1 tbsp

Garlic paste -  1 tbsp

Cumin paste - 1 tbsp

Chilli powder - 1 tsp

Green chillies - 6, slit

Turmeric powder - 1 tsp

Salt to taste

Sugar - 1 tsp

Garam masala - 1 tsp (Cardamom, Cloves and Cinnamon - pounded or powdered)

Coconut milk - 1 1/4 cup (I used Maggi Coconut Milk powder)

Ghee - 2 tsp

Method:

1. Marinate prawns in a pinch of turmeric powder and salt. Shallow fry in oil and keep aside.

2. Heat mustard oil in a pan and add sugar and cumin seeds.

3. When cumin seeds splutter, add ginger paste, garlic paste, cumin paste, red chilli powder and turmeric powder and saute.

4. Add prawns and slit green chillies and stir for a few minutes.

5. Pour in the coconut milk and salt, cook for few minutes.

6. In the end sprinkle garam masala and ghee on top and serve.

Rasagulla

When in Kolkata, I used to often buy an earthen pot laden with 15 rasagullas on the way back home from work. The sweet shops usually prepare fresh rasagullas in the evening. Ma and I are huge fans of hot rasagullas and we would gulp down rasagullas as if there was no tomorrow. We would keep aside a couple of them for Abbas. After moving out of Kolkata we rarely got fresh rasagullas. And I don't like tinned ones much. Even if we get, we find them too expensive as we were used to buying them at 2 bucks each. It was in Chennai that I learnt making rasagullas as milk used to curdle every other day and I had to find a way of putting it to good use.

Turns out that my kids have become huge fans of rasagullas. Whenever Ma leaves Bangalore, they ask her to bring 'Lottotullas' for them. There's nothing like Kolkata's fresh rasagullas from Mishtir Dokan. But my version is quite good too. If you have the sugar syrup left after finishing all the rasagullas, don't throw it. You can make Bengali chutney using the sugar syrup.

Source: Sailu's Kitchen

1 litre milk gave approximately 25 small rasagullas

Ingredients:
1 lt milk
3 tbsps lemon juice
3 1/2 cups water
1 cup sugar
pinch of cardamom pwd

Method:
1. Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mins.
2. Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 mts.
3. Remove the chenna onto a wide plate. Now knead it gently for 7 mts till there is no trace of moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla making.
4. While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.

5. While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 mts.
6. Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 mts without the whistle at medium heat.

I'm sending this to Flavours of Bengal event hosted by Priya and origintaed by Nayna

Machher Matha Diye Bandhakopi - Cabbage Sabzi with Fish Head

When we have Fish served on our table, it's Ma who gets to eat fish heads. Neither do I nor hubby eat fish heads. Ma is certainly expert at eating heads (pun intended, wink wink) So nowadays when we bring fish we generally preserve the heads in the freezer for use in side dishes like this or even the Bong Classic Mug Dal with Fish Head. Initially I used to nauseate looking at a large fish head swimming in a bowl of dal. Now I have kinda got used to this fishy addition to my otherwise veg dishes. I have begun liking my Sabzis with fish heads coz you don't get to see the scary thing staring back at you coz the whole piece gets disintegrated as you keep stirring while the dish is getting made and gets united with the veggies. You would have a fishy flavour to your vegetarian dishes. This dish could be prepared without the fish head and tastes wonderful on its own.

Ingredients:

A small cabbage - finely shredded

Potaoes - 2 medium sized, cut into 4 or 6 cubes each

Green peas - a handful (optional)

Tomtoes - 2 medium, finely chopped

Ginger paste - 1 1/2 tbsp

Onion - 2 medium, finely sliced

Turmeric powder - 1 tsp

Red chilli powder - 3 tsp or as per spice tolerance

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Salt to taste

Roasted cumin powder or Bhaja Masala - 1 tsp

Ghee - 2 tsp

Oil - 3 tbsp

Sugar - 1 tsp

Coriander leaves - 1 a handful, finely chopped

Fish Head - one half of a large fish (Use head of Rohu or Katla) - absolutely optional

Method:

1. If using fish head, marinate it with salt and turmeric powder and deep fry in oil till it is cooked and keep aside.

2. Pressure cook cabbage and potatoes with salt and very little water as cabbage will release water for 1 whistle and keep aside. Strain the cabbage and potatoes and throw away the water. (The water is not retained coz Ma says it will becoz Cabbage boiled water causes gastric problem.)

3. Heat oil in a pan, add sliced onions and saute till they turn golden brown.

4. Add ginger paste and saute till the raw smell goes away.

5. Add tomatoes and saute till they turn mushy and oil is separated.

6. Add cabbage, potatoes, peas, fish head (if using), turmeric powder, red chilli powder, coriander powder, cumin powder, salt and sugar and combine well.

6. Cover and cook on low flame till all the veggies are well cooked. Now remove the lid, increase flame and cook till excess water is evaporated, stirring once in a while. This is a dry side dish so, we don't want it to be watery.

7. Remove from flame, add chopped corainder leaves, Bhaja Masala or Roasted Cumin Powder, Ghee. Give a gentle stir and keep covered till served.

8. Mostly served with Indian breads or as a side with Rice and Dal.

Niramish Alur Dom - No Onion No Garlic

Like I said in my previous post, Koraishutir Kochuri and Alur Dom are match made in heaven. I have an Alur Dom recipe in my archive but this one right here is a Niramish version meaning sans Onion and Garlic. You wouldn't know the absence of Onion or garlic and relish this delicacy during festivals.

Ingredients:
Baby potatoes - 1/2 kg (you could use normal potatoes and cut them them cubes)
Ginger paste - 11/2 tbsp
Tomatoes - 2 large or 3 medium, finely chopped or ground
Red chilli powder - as per spice tolerance
Salt to taste
Tumeric powder - 1 tsp
Cumin powder - 1 tsp
Corinader powder - 1 tsp
Green peas - 1 handful (optional)
Coriander leaves - a handful
Oil - 3 tbsp
Cumin seeds - 1/2 tsp
Red chillies - 2 (broken into 2-3 pieces each)
Bay leaves - 1 or 2
Sugar - 1 tsp

Method:
1. Boil the potatoes and peel them
2. Heat oil in a pan. Add cumin seeds. Once they splutter add red chillies and bay leaves.
3. Add ginger paste and fry till raw smell goes away.
4. Add tomatoes and saute till they turn mushy and oil is separated.
5. Add potatoes, green peas, all the masala powders, salt, sugar and combine.
6. Add 2 cups of water and boil till you get desired consistency.
7. Garnish with coriander leaves.

I'm sending this to Flavours of Bengal event hosted by Priya and origintaed by Nayna

Koraishutir Kochuri - Green Peas Stuffed, Fried Indian Bread

Green peas are abundantly available during the winter and at throwaway prices. Green peas Kachori is made in Bengali households during this season accompanied by Alur Dom. The combo is truly a match made in heaven. Relishing hot kochuris along with the classic potato side dish is truly a bliss that words fail to describe. Friday was Bengali New Year and as it was a working day, I couldn't prepare anything special. So Saturday morning saw me thaw my frozen green peas and I set out to prepare this much sought after combo. I made a Niramish (No-onion No-garlic) Alur Dom to go with these deep fried beauties. I'm gonna post it soon but if you're looking for an Alur Dom recipe, I already have it in my archives here.

My Bong Hubby gave me a perfect 10 on the Kochuris!!! Yippee... Shubo Naba Barsho to all my readers.

Ingredients:

For the stuffing:

Green peas - 1 cup

Green chillies - 2-3

Ginger - 1/2" piece

Asafoetida - a pinch

Roasted cumin powder or Bhaja Masala* - 1 tsp

Salt to taste

Sugar - 1/2 tsp (optional)

Oil - 1 tbsp

For the dough:

Maida - 2 cups

Oil - 1 tbsp

Baking soda - 1/4 tsp

Salt to taste

Sugar - 1/2 tsp

Water

Method:

How to prepare the stuffing:

1. Grind the green peas, green chillies and ginger to make a fine paste. Add a little water if required.

2. Heat oil in a pan, add asafoetida. Now add the ground green peas, salt, sugar and saute it till there is no moisture left and there is a dry green mass. Sprinkle roasted cumin powder or bhaja masala and combine.

How to prepare the dough:

Knead maida, salt, sugar, oil, baking soda togther using enough water. Knead well to get a soft but firm dough. Instead of maida alone, you could also use maida and wheat flour in equal ratio.

How to make Kochuris:

1. Pinch lemon sized balls from the dough. Lightly flatten them and make deep holes by pressing the centre.

2. Stuff a tsp of grean peas stuffing and cover it by pleating the edges.

3. Dip the stuffed balls in flour and gently roll into discs.

4. Deep fry in oil and serve hot with Alur Dom.

I'm sending this to Flavours of Bengal event hosted by Priya and origintaed by Nayna