Gobi Manchurian /Cauliflower Manchurian

Ingredients(4 servings):

For batter

• All purpose flour, enough to coat florets
• Cornflour powder, 1 tbsp
• Blackpepper powder, 2 tsp

For manchurian

• Cauliflowers, 1 medium size, florets seperated into medium sizes
• Onion, 1 sliced
• Garlic, 3 cloves, neatly chopped
• Ginger, 1/2", neatly chopped
• Spring onions, chopped, 2 tbsp
• Green chillies, 3, chopped+ more as per your preference
• Cornflour powder, 1 tbsp
• Chili sauce, 1 and 1/2 tbsp
• Soy sauce, 1 tbsp
• Black pepper powder, 2 tsp
• Refined oil (Soybean oil has been used here), 4 tbsp for gravy+for deep frying the florets
• Salt to taste, sugar, 1 tsp, to balance the acidity

Methods:

Preparing florets:

• In a pan pour 1 cup water and a pinch of salt with florets,Turn off the flame 2 minutes after the water starts simmering.

• Prepare a batter with 1 tbsp cornflour powder and enough flour to prepare a semi-thick batter. Stir well to remove lumps. Add salt and 2 tsp black pepper powder. Dip the florets in the batter and deep fry in oil.

Preparing the gravy

• Remove florets from oil when they turn golden brown and keep on a paper to remove the excess oil.
• In another pan add 4 tbsp oil , you can also strain excess oil leaving 4 tbsp oil in the pan you fried the florets.
• Add sliced onion, seasone with a pinch of salt and saute till they caramelize. Add chopped garlic, ginger, spring onions and green chili, saute for a minute.
• In a bowl mix sauce, salt, blackpepper powder and 1 tbsp water, mix with the ingredients. Cook for a minute on medium flame. 
• Mix gobi florets and combine well with sauce. Add 1/4 cup veg stock/water and bring it to boil.
• In the meantime mix remaining cornflour powder, stir well to remove lumps and add to form a thick gravy. Sprinkle sugar and cook until the gravy thickens.
• Transfer to serving bowl and garnish with chopped green chilies celery. 

 Serve with Fried rice or just like that.

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Muli dal paneer

Steamed egg noodles

Oats banana 2 mins cake

Low fat fried rice

Baingan Aloo Chokha

A very popular dish in Bihar, served with Litti. Mashed potato with roasted brinjal, almost similiar to baingan ka bharta and filled up with aromatic spices that goes very well with bread or roti.

Ingredients (4 servings):

• Brinjal, 1 medium size
• Potato, 1 medium
• Tomato, 1 medium
• Onion, 1 medium, chopped
• Green chillies, 2-3, chopped
• Coriander powder, 2 tsp
• Red chilli powder, 1 tsp
• Salt to taste
• Sugar, less than a tsp, just to balance the acidity of dish
• Coriander leaves, chopped, 1tbsp+some to garnish
• Lemon juice, 1 tsp( Ignore if you do not want it to be tangy)
• Mustard oil, 4 tbsp

Methods:

• Roast brinjal on direct flame and when the outer skin starts becoming flaky remove from flame, you can also insert a fork to check the tenderness of the brinjal
• Cool it down and rub gently or peel using your fingers the outer skin.
• Same ways roast your tomato for 2 mins. 

• Boil and mash potatoes and brinjal and tomato too.
• Chop onion and green chillies.

• Heat oil in a pan and add chopped onion and mashed tomatoes, Seasone with a pinch of salt and saute till the onions change to brown.
• Add mashed brinjal followed by mashed potato. Combine everything
• Add salt to taste, coriander powder and red chilli powder, combine again. saute the mixture for 3-4 minutes. It will become a little gooey.
• Add sugar and saute for another minute. 
• Turn of the flame and sprinkle chopped coriander leaves and lemon juice.
• Serve with roti or bread.

Chocolate Chip Oatmeal Cookies

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Posto Paneer

Mutton Keema Masala

Muli Dal Paneer

One day when I opened my fridge found some leftover cottage cheese and a horse raddish, and was really confused how to utilize them. Then it suddenly struck in my mind to combine them with daland made this Muli Dal Paneer for dinner. The key ingredient of this recipe is Motor dal or Yellow split peas that is known to be a rich source of fibre and protien as well as minerals like phosphrus and potassium. This is tasty as well as health friendly.

Ingredients (4 servings):

• Yellow split peas( matar dal), 1 cup or 200 gm
• Cottage cheese or paneer, 150 gm
• Horse raddish, 1
• Coriander leaves, 1 handfull, chopped
• Onion, 1, sliced
• Garlic cloves, 4
• Ginger, 1"
• Coriander powder, 2 tsp
• Garam masala powder, 1 and 1/2 tsp
• Turmeric powder, 1 tsp
• Mango powder(Amchoor powder), 1 tsp
• Green chillies, 4-5
• Bay leaf, 1
• Whole dry red chilli, 1
• Green cardamom, 2
• Cinnamon, 1"
• Mustard oil, 4 tbsp ( you may use Soybean oil)
• Salt to taste 
• Sugar, 2 tsp

Methods:

In a cooker add 1 and 1/2 cup water and dal and pressure cook peas with 3 whistles.  Wait for the pressure inside to release.Then open the lid and mash dal a little using a manual hand blender or a spatula.

Slice raddish and shallow fry in oil till they turn soft. Seasone with a pinch of salt. Keep them aside.

Blend together garlic, ginger, turmeric powder, garam masala powder, coriander powder, mango popwder and keep them aside. In a pan hat oil and temper the oil with bay leaf, red chilli, cinnamon and cardamoms. Let them release flavour and then add sliced onion. Saute them for a minute and seasone them with a pinch of salt.  Now as they start turning light brown add blended spices and then again saute for 2-3 minutes. Add sugar and salt according to your taste. 

Add 4 tbsp water and let the spices release oil. Slice paneer and add. Toss them in spices. Now add precooked dal and green chillies and combine with spoces. cook untill it turns thick . Now discard bay leaf and remove from flame and combine chopped coriander leaves.

Serve hot with Roti or steamed rice.

Badhakopir Dalna aka Cabbage Curry

Ingredients (6 servings):

• Cabbage,1, large, shredded
• Potao, 2, cut into small cubes
• Green peas, 2 handfull
• Green chillies, 4, slit from middle
• Ginger, 1"
• Coriander powder, 2 tsp
• Cumin powder, 1 and 1/2 tsp
• Garam masala powder, 2 tsp
• Turmeric powder, 1 and 1/2 tsp
• Salt to taste
• Sugar, 1 and 1/2 tsp
• Whole dry red chilli,1
• Bay leaf, 1
• Cinnamon, 1"
• Mustard oil

Methods:

Pressure cook shredded cabbage and if the whole cabbage doesn't fit in one cooker, cook them in batch. Never fill a cooker more than 2/3rd of it's capacity.You do not need to lock the lid. Just cover the cooker wth the lid.

Cube potatoes and shallow fry them. Keep them aside.
In a pan heat oil and temper with bay leaf, whole dry red chilli cinnamon stick, cardamoms and allow them to release flavour.
Blend ginger and all the powdered spices together, add into oil and saute for a minute. Add green chillies, salt to taste, sugar and green peas.
After a minute add steamed cabbage and cook untill the excess water is absorbed and the cabbage changes colour. This may take upto 5 minutes. Spread 1 tsp ghee to add in aroma, though it's optional. Remove form flame.

Serve with steamed rice, luchi, roti, paratha.

You may also try:

Fulkopir dalna

Ghugni

Egg Tarka

Egg tarka is found in most of the street roti shops in Kolkata, it does not  necessarily to be a dhaba , but a simple roti shop also offer tarka sometimes.. When ordered for a plate of egg tarka they make that carefully on a large tawa( yes they do not use any kadhai or pan), where they saute there preboiled dal or green grams with onion,tomato and some selected Indian spices. I am an egglover so often give it try at home.

Ingredients:

• Green grams, 250 gm
• Eggs, 2
• Onion, 2
• Tomato, 1
• Garlic cloves, 4
• Ginger , 1"
• Green chillies, 4
• Whole dry red chilli, 1
• Bay leaf, 1
• Kashmiri red chilli powder, 1 tsp
• Turmeric powder, 2 tsp
• Coriander powder, 3 tsp
• Garam masala powder, 2 tsp
• Salt to taste
• Sugar, 2 tsp, to balance the acidity
• Mustard oil

Methods:

Soak dal overnight and then cook in pressure cook with 4 whistes and wait untill the pressure inside the cooker releases. Open the lid after 15 minutes and then mash the dal using a spatula or a non-electric hand blender. When you pressure cook dal add a cup of water.

• In a pan heat oil and temper with bay leaf and whole dry red chilli. Slice onion and tomatoes and add into oil. Seasone with a pinch of salt. Slit green chillie and add. Saute them until the onions turn golden brown. 

• In a bowl break 2 eggs and add into oil. Mix the egg with spatula.

• Blend ginger, garlic coriander powder, turmeric powder, garam masala powder and 2 tbsp water together. Add into oil and saute for a minute. Add salt to taste and sugar. After a minute add 4 tbsp water and wai until oil seperates.

Now add precooked dal and cook until it turns thick. Mix chopped coriander leaves,1 chopped green chilli and removefrom flame.

Serve with roti, paratha.

Related Recipes:

Low fat tarka dal

Mutton Keema Masala

Last night I googled for some mutton keema recipes, and found this one. As soon as I saw this recipe just set up my mind to make it on this weekend. Brought the ingredients required for making this recipe and turned it into reality, using my own version, and found it as a perfect accompaniment for  my masala kulcha that was made for dinner.

This recipe serves 4 and all you need are-

• Mutton keema , i.e. minced goat meat, 250 gm
• Potato, 1 large, cubed ( You may omit potato, if you don't want them)
• Onion, 2 large
• Ginger, 1"
• Garlic cloves, 6
• Green chillies, 4
• Tomato, sliced, 1/2 of a whole tomato
• Capsicum, 1/2 of a whole capsicum
• Coriander powder, 3 tsp
• Garam masala powder, 2 tsp
• Kashmiri red chilli powder, 2 tsp
• Turmeric powder, 2 tsp
• Chopped coriander leaves, 1 handfull
• Mustard oil, 4 tbsp
• Milk, 1/2 cup
• Butter, 1 tbsp
• Cumin seeds, 1 tsp
• Whole dry red chilli, 2
• Bay leaf, 1
• Black Cardamom, 1
• Cinnamon stick , 1"
• Crushed peppercorns, 1 tbsp
• Salt to taste
• sugar, 2 tsp to balance the acidity of the dish

Methods:

This is a quick to make recipe as you can do all the stuff in a pressure cooker. In a pressure cooker heat oil and shallow fry cubed potatoes for 2 mins. They do not need to turn soft as they will be cooked later under pressure.

Shift them aside of the pan add temper the oil with bay leaf, cumin seeds, cinnamon, cardamom and whole dry red chillies.

Saute sliced onion and tomatoes for a minute, add a pinch of salt. After 2 mins add sliced capsicum. Saute tyhem for 30 secs. Blend ginger, garlic, garam masala powder, coriander powder. Add the blended spices, and slit green chillies in the pan. Saute for a 2 mins. Add 4 tbsp water, salt and sugar and wait till the oil oozes out.

Add minced meat and saute in spices for 3-4 mins. Then add milk and crushed peppercorns, mix well and close the lid. Cook with three whistles. After the pressure releases completely open the lid. If you find it too dry then add some more milk or water and cook until it turns out to be a fine gravy. Mix chopped coriander leaves and 1 chopped green chillies along with butter.

Serve with bread, paratha, naan, kulcha.

Dimer Dalna- an egg preparation made in Bengali cuisine

An easy to make recipe that can be prepared within 20 mins (excluding the time required for boiling eggs),a wintry lunch time  delicacy of a bengali household...

Ingredients (4 servings):

• Eggs, 4
• Potato, 2
• Red onion, 2
• Garlic, 6 cloves
• gGnger, 1"
• Green chillies, 4
• Whole dry red chilli, 1
• Bay leaf, 1 large
• Cloves,2
• Whole cardamom,1
• Whole cinnamon, 1"
• Garam masala powder, 2 tsp
• Coriander powder, 1 tbsp
• Turmeric powder,2 tsp
• Salt to taste
• Curd, 2 tbsp
• Tomato puree, 1 and 1/2  tbsp
• Mustard oil

Method:

                  Cut potatoes into medium cubes.

Shallow fry in oil till soft and golden brown. Add a 

pinch of turmeric powder and 1 tsp salt.

In a pan add 4 tbsp oil and temper the oil with whole dry red chilli, bay leaf, cardamom, cinnamon, cloves. Let them release flavour for 1 minute and then saute 1 and 1/2 chopped onion till turns soft. Seasone onions a pinch of    salt.

Now add potatoes and saute for 2-3 minutes. Add1/2 cup water and bring it to boil. Add eggs and cook until the gravy is thick. Remove from flame and sprinkle 1 tsp ghee for aroma.

Serve with steamed rice or even I like it with luchi too.

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Chanar dalna