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.

Done:
Garnish the what ever you wish.
Dhokar Dalna (Lentil cakes) is ready to be served with rice/pulao/roti/paratha/luchi.

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.

Done:

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. 

  

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.

Done:

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.

Done:
Malai Mocha (Plantain Flower with fresh cream) is ready to be served with roti/ paratha/ plain rice.

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.

Done:

Garnish the dish with orange flakes and green chillies.

Orange Rice is ready to be served with chicken/motton/paneer dish.

  

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.

Done:
Now garnish the dish with green chillies and coriander leaves.  
"Begun Bahar" is ready to be served with roti/paratha/plain rice.

Mishti Lau (Sweet Gourd)...my 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. 

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

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.

Done:

Garnish this dish on banana leaf.

Patoler paturi is ready to be served with plain rice.

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.

Ingredients:

• 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.

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

Mixed Masala Dal...winter special

I can confess that my lunch is almost incomplete without dal. Basically I prefer Masoor dal (Red Lentils). But in winter, moong dal with varieties vegetable...uff delicious. Here I want to share this recipe with all of you.

Ingredients to make :

• Moong Dal : 500gm
• Carrot : 2pcs
• Peas : 200gm
• Cauliflower : 1pc
• Beans : 200gm
• Capsicum : 1pc
• Tomato : 1pc
• Onion : 1pc
• Ginger : 25gm
• Cardamom : 3pcs
• Clove : 2pcs
• Cinnamon : Small amount
• Bay Leaf : 2pcs
• Ghee : 1tbs
• Red Chilli : 2pcs
• Green Chilli : 4pcs
• Cumin Seeds : Small amount
• Salt : According to taste
• Sugar :  According to taste  
• Mustard oil : According to need
• Coriander Leaves : Small amount

  Preparation to make "Mixed Masala Dal "

Fry dal on dry pan & then boil it.

Put oil in the kadhai/pan.

Fry all vegetables until they become soft.

Mix with dal & keep them aside.

Take another pan & heat ghee.

Add cumin seeds, red chilli, bay leaf, cinnamon, cardamom, chopped onion.

Then put ginger, salt, sugar & dal with vegetables.

Done :

Garnish with green chilli & coriander leaves.

Server with plain rice/roti.

                                       

Ginger Fish...something different!!

Its my first micro oven made dish. I think in today's scenario micro oven is a common item which takes place in every family. So I am sharing this preparation for all my friends. Ginger Fish is my all time favourite dish. Whenever my mind, my tongue wants something spicy to dissolve the everyday's boring item then I usually cook it. I must say that this recipe is very suitable for winter season specially. Here I want to present  "Ginger Fish."

Ingredients to make "Ginger Fish" :

• Bhetki filet : 500gm
• Lemon : 1pc
• Ginger paste : 1tsp
• Garlic paste : 1/2tsp
• Soya Sauce : 2tbsp
• Water : 1/2 cup
• Sugar : 1tsp
• Salt & Peeper : According to taste
• White Oil : 2tbsp 
• Coriander Leaves & Chopped ginger : For garnishing  

Preparation to make :
Wash & Clean the filet.
Marinate the filet with lemon juice, slight oil, salt & keep them aside for an hour.
Blend ginger, garlic, salt, sugar, soya sauce, white oil together.
Rub oil on the baking tray and put filets on it.
Put whole blended material on the filets. 
Bake it in 180˚ c for 10-12 minutes.
Then grill the whole thing till it become redish brown.

Done :

Garnish the dish with coriander leaves & a pinch of chopped ginger.

"Ginger Fish" is ready to serve with polau/fried rice/paratha. 

Masala Bhendi (Spicy Ladies Finger)...mom's favourite

My one of the most favourite vegetable is ladies finger or bhindi. I like bhindi fry to boiled bhindi. My mom makes "Masala Bhindi" in her own way & it fabulous. Its very simple to cook. Here it is. 

Ingredients to make :

• Bhendi (Ladies finger) : 500gm
• Turmeric powder : 1/2 tsp
• Coriander powder : 1/2 tsp
• Aniseed powder : 1tsp
• Aamchur : 1tsp
• Chilli powder : 1/2 tsp
• Garam masala powder : 1/2 tsp
• Ajwain (Carom seed) : 1/4 tsp
• Chopped onion : 1pc
• Hing (Asafoetida) : Pinch of
• Mustard oil : 50gm
• Salt : According to the taste

To make Masala Bhendi :

Wash bhendi properly.

Remove seeds by slightly slicing the bhendi.

Mix coriander, turmeric, chilli, aniseed, ammchur powder together & pour inside the bhendi.

Heat oil in kadhai/pan.

Now add asafoetida & carom seed as phoran.

Then add bhendi & fry them in light flame.

Cover the pan & keep it atleast 5 minutes.

After boiling the bhendi cook for more some times.

Fry chopped onion in another pan.

Now add garam masala & crunchy onion on bhendi gravy.

Done :

Masala bhendi is ready to serve with rice/roti/paratha.

  

Orange Malai Chingri (Orange Malai Prawn)...Shite Fatafati

We can get orange easily in winter. Some of them may sour in taste. Last winter I tried some sour orange juice in my prawn dish. It was just very tasty after making the preparation. So I want to share the recipe with you. Here it is...

Ingredients to make :

• Prawn : 6pcs
• Coconut milk : 1cup
• Orange Juice : 4tbs
• Lemon Juice : 2tbs
• Onion paste : 1tbs
• Garlic paste : 1tbs
• Ginger paste : 1tbs
• Mustard oil : 3tbs
• Ghee : 1/2 tbs
• Green Chilli paste: 1tbs
• Turmeric Powder : 1 Pinch  
• Salt & Sugar : According to taste.

Preparation to make Orange Malai Chingri (Orange Malai Prawn) :

 Cut the vein of the prawn & clean them in fresh water.

Marinate the fishes for half an hour with salt & lemon juice.

Heat the oil in kadhai/pan.

Lightly fry the fishes & keep them aside.

Cook onion, garlic, ginger & chilli paste in ghee & add turmeric powder, salt & sugar.

Now mix coconut milk to make the gravy.

After boiling add fishes in the gravy.

when fishes become soft, off the flame.

Now mix orange juice in the preparation.

Done :

The dish is ready to serve with fried rice/pulao.

Aam-Shorsher Aar Machh (Cat-fish with mango-mustard)...my innovation

My dad & I always love to taste Aar Machh (Cat Fish). But mom get irritated to cook because it is spluttered while frying. Anyway thats why generally I try to make Aar Machh in my home. When I enter into mom's kitchen I prefer to make something special instead of same preparation. Here I want to present very attractive fish dish. That is "Aam-Shorsher Aar Machh (Cat-fish with mango-mustard) for all of you.

Ingredients to make:

• Aar Machh (Cat-fish) : 4pcs
• Green Mango : 1pc
• Mustard paste : 1tsp
• Green Chilli : 2pcs
• Dry Chilli : 2pcs
• Panch phoran : 1/2tsp
• Turmeric Powder : 1/2tsp
• Mustard oil : 100gm
• Salt & Sugar : According to taste.  

To make Aam-Shorsher Aar Machh :

Heat oil in kadhai/pan.

Lightly fry the fish.

Again add oil in the kadhai/pan and heat the oil.

Then add panch phoran and dried red chillies as phoran.

Now add mango slice & cook them well.

Then mix turmeric powder and mustard paste in water and put it in the kadhai/pan.

Add pinch of salt & sugar according to the taste.

Now add fried fish after boil the gravy.

Add some water & cover the kadhai/pan for boiling for 10minutes.

While the whole fish mix with the gravy off the oven.

Add some sliced green chillis for essence.

Done :

Dish is ready to be served with plain hot rice, nothing else.

Chitol Macher Muthiya…legendary dish

Bengalis are totally incomplete without varieties of fish. Chitol fish is one of the legendary fish. This item is basically made on some occasions because it is expensive as well as very complicated to make. But it’s a special Bengali dish. I have made this delicious dish so many times. I don’t think that its very much hectic. So I like to prepare it. Because special dishes are always special. Here I want to present “Chitol Macher Muthiya” for you.

Ingredients to make :

•  Chitol Mach(Chitol fish): 500gm
• Curd : 1tbsp
• Potato : 3 medium size
• Onion paste : 2tbsp
• Chopped onion : 1pc
• Ginger paste : 2tbsp
• Garlic paste :1tsp
• Chopped Green chilies : 2tbsp
• Whole Green chilies : 2pcs
• Chopped Tomato : 2pcs
• Turmeric powder : 1/4tsp
• Red chilly powder : 1/2tsp
• Bay leaves : 2pcs
• Garam masala : 1tsp
• Mustard oil : 200ml
• Sugar & Salt : According to the taste. 

First stage preparation :

Boil 2potatoes and mash it.

Cut 1 potato into square.

Grind the fish.

Add 1tsp onion, ginger & garlic paste, pinch of turmeric, chopped green chilies, pinch of salt & 2 boiled & mashed potatoes.

Mix all ingredients together.

Make round ball with the fish dough.

Second stage preparation :

Boil water in deep pan.

Put in the kofta ball into the boiled water.

After 2-3minutes, the balls will floated on the water.

Keep them aside.

Now heat the oil in kadhai/pan.

Deep fry the balls & keep them aside.

Third stage preparation :

Heat oil in kadhai/pan.

Fry the square shaped potatoes & keep them aside.

Now add on same oil bay leaves, onion, garlic paste and turmeric & red chili powder.

Fry them lightly.

Now add ginger paste & chopped tomatoes.

Mix salt & sugar according to the taste & cook until oil leaves.

Add 2cups water & leave fried fish balls & square shaped potatoes.

Cover the kadhai/pan & boil some time.

Add pinch of garam masala on it.

Done :

Chital Macher Muthiya is ready to serve with hot rice.

Bhapa Phulkopi(Baked Cauliflower)…my birthday special

I made the recipe in my birthday occasion. I didn't think that it can be a fabulous dish. All the guests appreciated this preparation from their core of the heart. I also liked it with fried rice. come on taste it.

Ingredients to make : 

• Cauliflower : 1-2 (According to the size)
• Green Chilies : 2-3pcs
• Mustard paste : 3tsp
• Panch Phoran : 1/2tsp
• Ground coconut : 4tsp
• Chopped Coriander leaves : 1/2cup
• Sugar : 1tsp
• Salt : According to the taste
• Mustard oil : 2tbsp
• White oil : 5tbsp

First stage preparation :
Cut the cauliflower into small florets.
Grind mustard & coconut together.
Now add ground coconut, mustard, salt, sugar & mustard oil to the cauliflower florets.
Mix well & keep aside.

Second stage preparation :
Heat white oil in Kadhai.
Add Panch Phoran & let it to spluntter.
Now add the marinated cauliflower florets to oil.
Cook until the florets become soft.

Done :

Bhapa Phulkopi (Baked Cauliflower) is ready to be served with fried rice/jeera rice/roti/paratha.

Aloor Asli Dom(Tempered Poteto)…perfect breakfast

This is very plain & simple recipe. My mom makes various breakfast for us from North Indian to South Indian, from Bengali to Continental but I personally always prefer Aloor Dom with Luchi for Sunday breakfast specially. I always try Aloor Dom in various ways. So here I want to present a spicy Aloor Dom recipe for my friends.

Ingredients to make :

• Potato : 1kg
• Vegetable oil : 3tsp
• Turmric powder : 1/2tsp
• Red Chilly powder : 1/2tsp
• Salt : According to the taste
• Lemon juice : 1/2tsp

For Panch Phoran :

• Cumin : 1tsp
• Ani-seed : 1tsp
• Methi : 1tsp
• Black Cumin : 1tsp
• Black Mustard seed : 1tsp

For Phoran :

• Vegetable oil : 1tsp
• Chopped green chilies : 1tsp
• Chopped coriander leaves : 1tsp

Preparation for Aloor Asli Dom:
Heat oil in big kadhai/pan.
Put in potatoes on high flame.
Cook well until boil the potatoes.
Add turmeric powder, red chilli powder & salt.
Stir well.
For foran take another pan & heat oil.
Add 2teaspoons full Panch Foran.
Now add Chopped green chillies & coriander leaves & stir well.
Then mix the foran in potatoes & stir well.

Done :
Add lemon juice & serve hot with luchi/paratha.