Thursday, 8 March 2012

Dhokar Dalna (Lentil cakes)...the pillar of Bengali cuisine

"Dhokar Dalna" is one of the best vegetarian item in Bengali cuisine. Though it is little tough to prepare but its taste is so yummy. But I can assure that now it is very easy to cook because today the ready mix packet of Dhoka is available in the market. So it can be make easily as a main dish of lunch and dinner or even in breakfast. In Bengali rituals where vegetarian item used to be cooked then Dhoka must be prepared. From any puja to funeral ceremonies Dhoka plays the vital and important role.
Ingredients to make:
  • Yellow split pea (Matar dal): 50gm
  • Bengal gram (Chana dal): 150gm
  • Flour (Maida): 1tbs
  • Cumin seed: pinch of
  • Sugar: According to taste
  • Black Peeper: pinch of
  • Aniseed: pinch of
  • Asafoetida: pinch of
  • Nigella (Kalo jeera): pinch of
  • Turmeric powder: 1tbs
  • Red chilly powder: 1ts
  • Salt: According to taste
  • Mustard oil: 1/2 cup
  • Garam masala & ghee: Little
  • Potato: 2meium size(cut into cube shaped)
Preparation to cook "Dhokar Dalna (Lentil cakes)":
Preparation for Dhoka:
Soak two pulses for 2-3hours and grind them together and make a dough of pulses.
Now add all spices excluding Nigella (Kalo jeera) and mustard oil.
Keep it for half an hour.
Heat oil in a pan and put the total dough in the oil.
Slightly toss the dough and keep it aside.
Now spread the tossed dough on the flat plate and cut into piece (cube or barfi shape as you like).
Then put oil again in the pan and deep fry all the pieces of Dhoka until they get fried totally.
Preparation for Dalna:
Cut potatoes in cube shape.
Heat oil in the pan and fry all the pieces of potatoes till they become golden brown and keep them aside.
Now put Nigella (Kalo jeera) until spluttered.
Then add cumin seed, turmeric powder, red chilly powder, salt and sugar and cook well.
Pour water and let it to boil.
Now carefully drop pieces of Dhoka and boil for 2-3minutes.
Lastly add some Garam Masala and ghee to increase the taste.
Garnish the what ever you wish.
Dhokar Dalna (Lentil cakes) is ready to be served with rice/pulao/roti/paratha/luchi.

Tuesday, 21 February 2012

Papad Curry (Crisp Cracker Curry)...New Experiment!

I heard about "Papad Curry" but never tasted. Yesterday I thought to make this recipe. Believe me friends, its just awesome. This recipe is something different from casual dish. If there are no ingredients in the kitchen except papad, never think to just only make it fry. Its my suggestion to cook this recipe and add it in your veg-dish.

 Ingredients to make:
  • Papad (Crisp Cracker): 8pcs
  • Big size potato: 2pcs
  • Whole cumin: 1tbs
  • Black peeper: 1tbs
  • Chilly paste: 1tbs
  • Garam Masala: 1tbs
  • Ghee: 1tbs
  • White oil: 150gm
  • Panch Phoran (Five spices): A pinch of
  • Salt & Sugar: According to taste
  • Turmeric powder: As required
  • Bay Leaves: 2pcs
  • Water: 3cups

Preparation to make "Papad Curry (Crisp Cracker Curry)"
Cut potatoes in cube shabe.
Slice each papad (crisp cracker) in 4pcs.
Wet the papad with little water spray.
Then fry them in heated oil and keep them aside.
Now add panch phoran (five spices), bay leaves and potatos to fry them.
Put all spices and stir it well.
Now add water and boil the whole matter.
After boiling the potatoes, add sugar, ghee, garam masala and fried papad and let them boil again.

The dish can be garnished by red dried chilly or coriander leaves.
Papad Curry (Crisp Cracker Curry) is ready to be served with roti/ paratha/rice. 

Tuesday, 14 February 2012

Kochu Shak ar kucho chingri (Colocassia with shrimps)....just fatafati!!!

I usually eat extra amount of rice whenever kochu shak (Colocassia) is there in my kitchen. I like it very much and it is really really very tasty, delicious, yummy...Every beautiful adjective can be used for it. I have cooked it with shrimps and split yellow peas but you can easily try it without shrimps and split yellow peas. I can assure you that the taste will be just uncontrollable. 
Ingredients to make:
  • Kochu Shak (Colocassia): 1kg
  • Cumin paste: 2tbs
  • Turmeric powder: 1tbs
  • Shrimps: 150gm
  • Paste of split yellow peas: 100gm
  • Dry red chilly: 2/3pcs
  • Bay leaves: 2pcs
  • Ghee: 8tbs
  • Salt & sugar: According to taste.

Preparation to make "Kochu Shak ar kucho chingri (Colocassia with shrimps)" :
Clean the shrimps properly and marinate with turmeric powder and salt.
Heat ghee in pan/ kadhai.
Put shrimps and fry them.
Keep them aside.
Boil kochu shak (Colocassia) and drain the boiled water.
Put ghee in the pan/ kadhai.
Now add bay leaves, dry red chilly and cumin seed and let them splutter.
Then add shak (Colocassia), salt & sugar as required.
Cook until properly tender.
Now mix liquid paste of split yellow peason the tendered & cooked shak (colocassia).
Then add fried cumin powder, ghee and garam masala.
Very delicious dish is ready to be served with plain rice.

Malai Mocha (Plantain Flower with fresh cream)...very traditional

Mocha (Plantain Flower) is very common cooking item in bengali kitchen. Though it is very tough to cut and clean but it has huge nutritional value. Whenever the deficiency of iron occurs in blood, Mocha (Plantain Flower) is suggested by the physicians. This is basically a traditional delicious recipe but I have added something new to make a different palatable taste. Here is the recipe.
Ingredients to make:

  • Mocha(Plantain Flower): 1pc big
  • Ghee: 200gm
  • Cashew Nut: 25gm
  • Kismis(Raisins): 25gm
  • Malai(Fresh Cream): 100gm 
  • Ginger paste: 2tbs
  • Chilly Powder: 1tbs
  • Hing(Asafoedita): Little Pinch
  • Bay Leaves: 3pcs
  • Cumin Powder: 1tbs
  • Garam Masala: 1tbs
  • Sugar: 2tbs
  • Salt: According to taste
  • Turmeric Powder: Little Pinch
  • Coriander Powder: 1tbs

Preparation to make "Mochar Malai(Plantain Flower with fresh cream)":
Sort out each flower from mocha (Plantain Flower).
Soak them for an hour to remove soggy substance. 
Now boil the florets with salt, sugar and turmeric powder.
Put ghee in the pan/ kadhai.
Add bay leaves, chilly powder, coriander powder, cumin powder, ginger paste and asafoedita in the heated ghee & cook them well.
Then add boiled plantain flower's florets, turmeric powder, salt & sugar.
Stir well & mix fresh cream, Garam masala powder, raisins, cashew nut and sugar after 10minutes of cooking.
Stir well for 3-4minutes.
Malai Mocha (Plantain Flower with fresh cream) is ready to be served with roti/ paratha/ plain rice.

Friday, 10 February 2012

Orange Rice...My favourite!!!

In my childhood I never wanted to take any kind of fruits and if it was sour then it would be very hectic to me. In that way my mom tackled me very tactfully. Basically I didn't prefer any lemon type fruits. So mom utilized oranges in her daily recipes. So that I could eat it. According to this way "Orange Rice" was prepared. Here I want to share this recipe to all of you.
Ingredients to make:
  • Basmati Rice: 4cups
  • Capsicum: 2pcs
  • Broccoli: 2pcs
  • Cheese: Little
  • Butter: 20gm
  • Orange: 5pcs
  • Cumin Seeds: 2tsp
  • Pepper: 1tsp 
  • Green Chilly: 3pcs
  • Onion: 2pcs
  • Chopped parsley leaves: 2tsp
  • Salt & Sugar: According to taste
  • Water: 1cup

Preparation to make "Orange Rice"
Peel the oranges and grind them in mixer and make the juice.
Soak rice for 30minutes.
Drain the water & make the rice dry.
Heat butter on the pan/ kadhai.
Now add cumin seeds in the heated butter.
Then put chopped onion and broccoli, salt, sugar and rice together in the pan/ kadhai.
Now add water and cover up the lid.
After boiling stir well in light flame.
After that add capsicum, cheese and chopped green chilly and stir for 3minutes.
Then add orange juice, chopped parsley leaves and pepper.
Stir for 1minute.
Garnish the dish with orange flakes and green chillies.
Orange Rice is ready to be served with chicken/motton/paneer dish.


Thursday, 9 February 2012

Begun Bahar (Spicy Eggplant/ Masala Brinjal )....just awesome!!!

In Bengali term "Begun" means without quality. I don't know why the name is like that. Brinjal or eggplant is a nutritious vegetable. It contains Vit A & Vit B, Phosphorus, Calcium and Iron. There are lots of food recipe made by brinjal. I personally like brinjal from fried brinjal to roasted brinjal, everything. This "Masala Brinjal" is just awesome. I request everybody to please make it in the kitchen & try it as a main dish.
Ingredients to make:
  • Small Brinjals (Eggplants): 500gm
  • Big Tomato: 150gm
  • Cumin paste: 2tps
  • Ginger paste: 10gm
  • Poppy seed paste: 25gm
  • Turmeric powder: 15gm
  • Green Chilly: 5/6pcs
  • Mustard oil: As required
  • Cinnamon, cardamom and clove powder(Garam masala): A pinch of
  • Ghee: 1tbs
  • Coriander Leaves: Half bunch.
  • Salt & Sugar: According to taste
Preparation to make Begun Bahar (Spicy Eggplant/ Masala Brinjal ): 
Slice brinjals or eggplants vertically.
Marinate with salt and turmeric powder.
Heat oil in the kadhai.
Deep fry the brinjals in the heated oil.
Keep 3-4tsps of heated oil in the kadhai and aside excess or remaining oil.
Now add tomato pieces in oil.
Then add all spices with salt and sugar except brinjals.
Cook them well for 4-5minutes.
Now add 2cups of water and fried brinjals into the gravy.
Let it boil the whole matter in light flame.
After boiling the brinjal put off the flame.
Add pinch of cinnamon, cardamom and clove powder(Garam masala) and ghee.
Now garnish the dish with green chillies and coriander leaves.  
"Begun Bahar" is ready to be served with roti/paratha/plain rice.

Wednesday, 8 February 2012

Mishti Lau (Sweet Gourd) grandmother's special!!

My grandmother is really a good cook. She can make any recipe so special from most ordinary vegetable. Gourd is a very normal & common vegetable. But for her touching, it becomes so tasty, delicious and remarkable.

Ingredients to make "Mishti Lau (Sweet Gourd)":
  • Gourd: 1kg
  • Mustard paste: 1cup
  • Grind coconut: 1pc
  • Bay leaves: 2/3pcs
  • Mustard seeds: 1pc
  • Lentil dumplings: 120gm
  • Salt & Sugar: According to taste
  • Milk: 1cup
  • Oil: As required 
Preparation to make:
Peel the skin of the gourd.
Grind the gourd.
Heat oil in a pan/ kadhai.
Fry the lentil dumplings and keep them aside.
Add mustard seeds and bay leaves in heated oil.
Then add grind gourd & mustard paste, salt, sugar and cook them well.
Now put milk in the matter.
after soaking the liquid, add grind coconut and fried lentil dumplings. 

"Mishti Lau (Sweet Gourd) is ready to be served.

Tuesday, 7 February 2012

Patoler Paturi (Pointed Gourd's Paturi)......uuummm yummiii!!

As a veg dish "Patoler Paturi" is very delicious and tasty also.Patol is basically a summer vegetable. This is very familiar dish in my home and I think in most Bengali families. I generally make it in my way.

 Ingredients to make "Patoler Paturi" (Pointed Gourd's Paturi):

  • Patol (Pointed Gourd): 1kg
  • Mustard seed: 70gm
  • Poppy seed: 60gm
  • Green Chilly: 9-10pcs
  • Coconut: 100gm
  • Salt & Sugar: According to taste
  • Oil: As required
Preparation to make: 
Cut patols (pointed gourd) in vertically.
Heat oil in the pan.
Then fry them in light heat.
Smash all spices and coconut also.
Now add smashed coconut in heated oil.
Then add other smashed spices & cook them well.
After leaving the oil, add lightly fried patol(pointed gourd).
Now mix salt, sugar and water as required.
 Cover the pan till boil.
Garnish this dish on banana leaf.
Patoler paturi is ready to be served with plain rice.

Tuesday, 31 January 2012

Cabbage Pulao...just delicious!!!

When I feel there are no more ingredients and vegetables for every day cooking I usually make Cabbage Pulao as a quick dish. I think it can be made for any occasion also from puja to birthday. Friend I'll just request you to try it and then give me a feed back.


  • Rice: 2cups
  • Grind coconut : 1/2pc
  • Onion: 1pc big
  • Garlic paste: 1tsp
  • Chopped Cabbage: 2.5cups
  • Bay Leaf: 2pcs
  • Cinnamon: 2pcs
  • Clove: 4pcs
  • Big Cardamom: 2pcs
  • Chilly powder: 1tsp
  • Turmeric powder: Small pinch
  • Garam masala: 1tsp
  • White oil: 5-6tsp
  • Cashew nut: 25gm
  • Ginger paste: 2tsp
  • Lemon juice: 1tsp
  • Salt & Sugar: According to taste
  • Hot water: 4cups

 Preparation to make "Cabbage Pulao":
Soak rice in water for 1hour.
Heat oil in pressure cooker.
Add bay leaf, cinnamon, big cardamom, clove & chopped onion & stir well.
Then put chopped cabbage, grind coconut, garlic & ginger paste, chilly powder & soaked rice and stir well.
Now add salt & sugar, garam masala powder and 4cups hot water.
Then cover up the pressure cooker.
After a whistle, open the lid of the pressure cooker and mix lemon juice and cashew nut.

 My Cabbage Pulao is ready to be served with chicken curry/ masala paneer/ any other veg-non veg items.
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