BESANER DHOKAR DALNA | DHOKAR DALNA RECIPE | BENGALI DHOKAR DALNA

Dhokar Dalna, one of the most popular and loved recipe of Bengal. Be it any festival or celebration of any auspicious occasion like Paite (Sacred thread ceremony), annaprason (first rice eating ceremony), sadh (baby shower ceremony), this Bengali delicacy is a must in the platter. Fried Dhokas cooked in a spicy mushy gravy makes a delightful meal.

To skip the regular version of cooking this recipe with Cholar Dal, I have used Besan in cooking this authentic recipe. And it turned out magnificent.

• Cuisine – Indian
• Course – Main Course
• Prep time -30 minutes
• Cooking Time -15 minutes
• Author Tina

INGREDIENTS

• 1 Cup Besan
• 1 Tsp Turmeric powder
• 2 Tsp Garam Masala Powder
• Salt and Gur to taste
• 1 Tsp Baking Powder
• 1 Tomato
• 1/2 Inch Ginger Slice
• 1 Tsp Coriander Powder
• Mustard Oil to Cook

RECIPE STEPS

1. Take a bowl. Take the Besan in bowl.
2. Add salt to taste, pinch of turmeric powder.
3. Add water and prepare the batter.
4. Add 1 tsp Garam Masala Powder.
5. Whisk everything.
6. Set aside for 30 minutes.
7. Add 1 tsp Baking Powder. Whisk again.
8. Pour the mixture in butter greased box.
9. Bake for 20 minutes.
10. Cut into cubes and fry them.
11. Fry them golden brown and set aside.
12. Cut tomato, Ginger Slice. Make a paste.
13. Add the spices in a bowl. Add water and make paste.
14. Now put the tomato paste in same oil.
15. Start frying.
16. Add salt to taste.
17. Add water once masala starts changing colour.
18. Add the spice paste.
19. Add gur to taste. Cook for few minutes in medium flame.
20. Mix well.
21. Add the fried dhoklas.
22. Sprinkle 1 tsp Garam Masala Powder and finish cooking.

KADAI PANEER – NO ONION NO GARLIC PANEER RECIPE | DURGA PUJO SPECIAL RECIPE

Just few days left for Navratri, so here comes no onion no garlic meal – Kadai Paneer.

A flavourful dish cooked in a tomato based gravy without any onion and garlic. The signature of this recipe is that despite being cooked in minimal ingredients, the aroma and flavor of this recipe is outstanding.

It is another one of the popular paneer recipe available on menu of all restaurant.

Kadai Paneer gets its unique flavour from the freshly ground KADAI MASALA. Will soon upload the detailed preparation on my Blog.

• Cuisine – Indian
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author – Tina

Always dry roast the spices till it becomes fragnant, then grind to a fine powder, to get the best aroma in the curry.

INGREDIENTS

• 500 gm Paneer
• 3 Tomato
• 1/2 inch Ginger Slice
• 4 Tablespoon Kadai Masala
• 2 tsp Garam Masala Powder
• 1 Tsp Turmeric Powder
• Salt and Gur to taste.
• 1 tsp Lime juice
• 1/2 Beetroot

HOW TO COOK KADAI PANEER

1. Soak paneer in warm water for 10-15 minutes.
2. Then marinate paneer cubes with salt and lime juice for at least 15 minutes.
3. Cut tomato into slices. Squeeze ginger and put it in blender alongwith tomato slices. Cut beetroot into thin slices. Make a smooth paste.
4. Add butter in pan.
5. Fry paneer cubes. Set aside after frying.
6. Pour oil in pan.
7. Add the masala paste.
8. Saute in medium flame for few minutes.
9. Add the Kadai Masala, 1 tsp Garam Masala Powder and salt to taste.
10. Cook till masala starts changing colour.
11. Add water as much needed.
12. Wait till water starts boiling.
13. Add fried paneer cubes.
14. Add gur to taste.
15. Cook for few minutes more.
16. As water absorbs the flavour of masala, it’s ready.
17. Sprinkle 1 tsp Garam Masala Powder if wish.

PANEER BUTTER MASALA (RESTAURANT STYLE RECIPE AT HOME)

Called by various names, as Butter Paneer , Butter Paneer Masala ,is one of the most popular Paneer Recipe in India. A rich creamy dish of Paneer cooked in a tomato-cashew sauce. Spices such as red chilli powder, Garam masala powder, are also used.

I had first enjoyed this PANEER RECIPE when I took a trip in Varanasi, in my School days. A creamy gravy of cashews and tomatoes adding nutty flavour to the curry took my heart at very first bite. Since then I have tried this recipe at several restaurants and even My mom tried this recipe at home.

WHAT MAKES PANEER MAKHANI /PANEER BUTTER MASALA SO SPECIAL

Paneer chunks fried and cooked in an emulsied gravy of cashews,tomato and ginger holds special place in Indian cuisine. Being subtley different from the Mughlai style SHAHI PANEER this recipe is bit tangy in taste.

SOME ESSENTIAL TIPS

1. Always marinate the paneer cubes with lemon juice and black pepper powder before frying them.
2. Cut tomato into thin slice. Make smooth paste.
3. If cashew is not available, use almonds, scrap the skin before making paste.

INGREDIENTS

• 300 GM Paneer
• 3 Tomato
• 2 Onion
• 6-8 Cashew Nuts
• 1/2 inch Ginger slice
• Salt to taste
• 1 tsp turmeric powder
• 1 tsp Garam Masala Powder
• Soya Oil to Cook
• 1 spoon Ghee

HOW TO COOK RESTAURANT STYLE PANEER BUTTER MASALA

1. Cut paneer into cubes.
2. Add 1 tsp salt and 1 Tsp Garam Masala Powder. Marinate for 30 minutes.
3. Cut Onion, tomato into thin slices.
4. Pour oil in pan. Add ghee.
5. Put the cashew nuts for frying.
6. Then add onion slices. Fry them.
7. Then add tomato slices.
8. Cook for few minutes.
9. Take it out and let it cool. Make smooth paste of it in blender.
10. Now fry paneer cubes. Set them aside after frying.
11. Temper oil with 1 tsp Garam Masala Powder.
12. Add the masala paste.
13. Saute for few minutes.
14. Add water as masala becomes golden.
15. Add the fried paneer cubes.
16. Add salt to taste.
17. Cook till water absorbs the flavour of masala and the raw smell of water goes away.
18. Serve hot.

ALOO POSTO RECIPE | BENGALI ALOO POSTO RECIPE | HOW TO COOK BENGALI STYLE ALOO POSTO

A traditional Bengali recipe , where potatoes are cooked in poppy seed paste. It is a lightly spiced curry.

This recipe is a perfect example of when just a few ingredients can yield the fantastic dish which people savour for years. A staple in Bengali household, this recipe has a separate fan base.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -10 minutes
• Author Tina

INGREDIENTS

• 1 Bowl Potato Cubes
• 6 Spoon Poppy Seed
• 1 Tsp Turmeric Powder
• Salt to taste
• Dry Red Chilli

HOW TO COOK BENGALI STYLE ALOO POSTO

1. Perboil the potatoes after cutting into cubes. Set aside.
2. Dry Roast the poppy seed.( It gives nice aroma)
3. Add water and grind it in a grinder.
4. Pour mustard oil in pan.
5. Put the potatoes for frying.
6. As potatoes become golden, add the poppy seed Paste.
7. Add salt to taste and pinch of turmeric powder.
8. Saute them.
9. Cook for few minutes.
10. Add water ( pour water in the grinder bowl and put it in pan. Will use the remaining poppy seed Paste).
11. Cook for few minutes till water gets dried.
12. Pour dollops of mustard oil and finish cooking.
13. Serve with Rice.

MOONG DAL DIYE LAU GHONTO / BENGALI STYLE LAU GHONTO RECIPE

MOONG DAL DIYE LAU GHONTO – a very common side in Bengali household because of its simplicity. It is mainly a two ingredient curry recipe that has immense health benefits. Since it is a less spicy curry it is a wonderful choice for kids and elderly person. Since it tastes fabulous, they will dig happily into this healthy tasty combination.

Bottle Gourd is one of those veggies,that are known to be Doctor’s or dietitian’s favourite because of its immense health benefits. This veggie fits well in the menu of pregnant woman , diabetic patient and even in weight loss program and many more.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author- Tina

HOW TO COOK BENGALI STYLE MOONG DAL DIYE LAU GHONTO

INGREDIENTS

• 1 Medium Size Lauki/Bottle Gourd
• 2-4 Tsp Moong Dal/ Yellow Lentil
• 1 Medium Size Potato (Cubes , perboiled)
• 1 Tsp Turmeric Powder
• Salt and sugar to taste
• 1 Tsp Cumin Powder
• 1 Tsp Garam Masala Powder
• Mustard Oil to Cook

STEP BY STEP WITH PHOTOS

Scrap the skin of bottle gourd. Cut them into fine shreds.

Dry Roast the Moong Dal. Wash them after roasting.

Pour mustard oil in pan. Add the perboiled potato cubes for frying.

Wash the Moong Dal after dry roasting. Put it in pan.

Toss them for few minutes.

Add shreds of bottle gourd.

Add 1 tsp Turmeric powder, 1 Tsp Cumin Powder. Mix everything.

Add 1 tsp Sugar.

Mix everything. Add 1 green chilli. Put a lid and cook in low flame for few minutes.

After few minutes, again toss everything.

Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

It goes fabulous with rice.

TEL POTOL RECIPE | HOW TO COOK BENGALI STYLE PARWAL CURRY

A humble Bengali Style Potol Recipe cooked in a mixture of spices. It can be cooked easily. There are two ways to cook this recipe. Can be cooked with onion-garlic along with the ground spices or can be cooked without any onion-garlic thus making it mild spicy , only the ground spices along with tomato. If preferred curd can be used, it gives tanginess to this curry.

Tel Potol , “Tel” means oil and “Potol” is the colloquial term for Parwal. This recipe is preferred to cook in mustard oil as mustard oil adds nice pungent aroma to the curry.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author Tina

HOW TO COOK BENGALI STYLE TEL POTOL

INGREDIENTS

• 200 GM Parwal
• 2 tsp Turmeric Powder
• 1 Tsp Sugar
• Salt to taste
• 1 onion
• 1 Tomato
• 1/2 inch Ginger Slice
• 3 Green Chilli
• 1 Tsp Coriander Powder
• 1 Tsp Garam Masala Powder
• Mustard Oil to Cook

STEP BY STEP WITH PHOTOS

Scrap the skin of parwals. Slit them vertically. Season with salt and turmeric powder.

Put mustard oil in pan. Temper the oil with 1 tsp sugar. ( Frying sugar in oil adds nice colour to the curry)

Add the parwals. Fry them.

Cover with a lid, this helps in softening the inner part of Parwal. Flip in between.

As parwals become golden, add masala paste. Paste of 1 tomato, 1 onion,1/2 inch Ginger slice,3 Green Chilli. Put it in pan.

Add 1 tsp turmeric powder, 1 Tsp Coriander Powder. Mix everything well.

Continue stirring, otherwise masala will get stick to the bottom of the pan.

Add 1/2 Cup warm water ( this is an oil based gravy, only add water for the gravy to thick up). Add salt to taste.

Cook for few minutes. Sprinkle 1 Tsp Garam Masala Powder and toss for few minutes.

Finish cooking and Serve with rice.

MASALA BHINDI FRY | HOW TO COOK SPICY BHINDI FRY| BHINDI FRY RECIPE

Bhindi or okra is rich in dietary fiber and vitamin C and K.

As I always say, bhindis, parwals are very popular in Bengali household. These two green vegetable are always available in our freeze. So let’s cook a spicy Bhindi Fry today with available ground spices.

Don’t confuse with the batter fried ones. This a stir fried recipe , bhindis are slit and stuffed with spice mix (eg . Garam Masala, pepper powder, or any locally available ground spices).

• Cuisine – Indian
• Course – Main Course
• Prep time -10 minutes
• Cooking time -10 minutes
• Author -Tina

INGREDIENTS

• 250 gm Bhindi
• 1 Tsp Garam Masala Powder
• 1 Tsp Black Pepper Powder
• 1 Tsp Black salt
• 1 Tsp Coriander Powder
• Mustard Oil to Fry
• 1 Tsp Turmeric Powder
• 1 Tsp Sugar

HOW TO COOK SPICY BHINDI FRY

Wash Bhindis. Pat them dry.

Cut the bottom and top part.

Slit Bhindis vertically.

Put all the masala in a bowl. Whisk everything.

Stuff each bhindi with the ground spices.

Put mustard oil in pan.

Put the masala stuffed bhindis in pan.

Fry in medium flame. Fry till the bhindis become golden brown in colour.

Serve hot with rice-dal combo or with chapati.

KANCHKOLAR KOFTA CURRY RECIPE| BENGALI STYLE KOFTA CURRY WITH RAW BANANA

Kanchkola or Raw Banana is a rich source of vitamins, minerals and fiber, hence is very good for our health. From controlling blood sugar, to maintaining cholesterol it works as wonderful. In Bengali household, Raw Bananas are like must. From cooking curry with chunks of raw banana to preparation of fish stew raw banana is must. This delicious kofta curry is an age old classic recipe. This Bengali style Dumplings cooked with raw banana and potatoes , garam masala giving mind blowing flavour to the curry tops the chart of fish lover Bongs.

Since this is a no onion no garlic Recipe, it can be used for any Pujo feast.

It can be cooked easily as well as quickly. Also make sure to boil the Banana and potatoes with their skin on. Peel off the skin after boiling.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -15 minutes
• Author Tina

HOW TO COOK BENGALI STYLE KANCHKOLAR KOFTA CURRY

INGREDIENTS

• 6-8 Pieces Raw Banana
• 2 Medium size Potato
• 1 tsp Black Salt
• 1 tsp Black Pepper
• 2 tsp Gram Flour
• Mustard Oil
• 1 Tomato
• 1/2 inch Ginger Slice
• 1 Green Chilli
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• Salt and Sugar to taste

STEP BY STEP PROCEDURE WITH PHOTOS

Boil the raw bananas and potato and peel off the skin. Put them in a plate. Sprinkle 1 tsp Black Pepper Powder and black Salt. Mix everything. Knead them well.

Add 1-2 tsp Gram flour and knead again.

Make medium size Koftas from the raw banana dough.

Put mustard oil in pan. Put the Koftas in pan. Fry them golden brown.

Now temper the same oil with 1 dry red chilli and 1 tsp sugar.

Add Potato cubes ( Perboiled potato cubes).

Prepare paste of 1 tomato, 1/2 inch Ginger Slice and green chilli. Put the paste in pan.

Saute them.

Add 1 tsp Corinder Powder, salt to taste. Saute them.

As raw smell of the masala goes away, add water as much needed.

Sprinkle 1 tsp Turmeric powder. Wait till water starts boiling.

As water starts boiling, add the fried koftas.( Don’t keep the Koftas in gravy for too much time. It will dry up the gravy).

Sprinkle 1 tsp Garam Masala Powder and finish cooking.

It tastes awesome with hot rice.

BHARWA KARELA RECIPE | STUFFED KARELA RECIPE | HOW TO COOK STUFFED KARELA IN BENGALI STYLE

Stuffed Karela or Bharwa karela is a popular North Indian side dish. Tender karelas stuffed with spices are sauteed with onion . But I have cooked this preparation without any onion and garlic. This popular North Indian cuisine has been cooked in Bengali way.

Mustard powder has taken the place of aromatic spices. Karelas have been steamed, deseeded and filled with mustard paste, cooked in mustard oil, thus giving a pungent smell to this recipe.

• Course – Main Course
• Cuisine – Indian
• Prep time -10 minutes
• Cooking Time -15 minutes
• Author Tina

INGREDIENTS

• 150 gm Karela
• 1 cup Mustard Powder
• 1/2 Cup Gram Flour
• Salt and Sugar to taste
• 1 tsp Turmeric powder
• Mustard Oil

HOW TO COOK BHARWA KARELA IN BENGALI STYLE

Take the karelas. Wash them thoroughly as the spikes on their skin needs extra cleaning. Slit them horizontally.

Deseed them. Sprinkle 1 tsp salt and 1/2 tsp turmeric powder

Put pan on oven. Put the karelas. Cover with a lid and steam them for few minutes. Cook till karelas soften.

Soak mustard powder in water for few minutes. Blend it in a grinder. Take out the paste.

Take the karelas on a plate. Stuff each of them with mustard paste.

Take the besan in a bowl. Add water as much needed to make a paste.

Seal the karelas with besan so that stuffing doesn’t come out.

Put mustard oil in pan. Put the stuffed karela for frying.

Fry them golden brown.

As karelas get fried, transfer to a plate and serve as a side dish with rice.

BENGALI STYLE OLER DALNA | YAM CURRY IN COCONUT GRAVY | BENGALI STYLE VEG RECIPE

Oler Dalna is a traditional Bengali style Curry that have both vegetarian as well as non vegetarian version. The vegetarian version is a no onion no garlic Recipe that is cooked even during puja feast. And the non veg version includes prawn in cooking.

Yams are often mistaken for sweet potatoes, but this tuber vegetable is less sweet and more starchy. Colour of the flesh varies from yellow, purple, pink depending on the maturity of the yam

It is a rich source of vitamins, minerals and fiber, thus making them very good for health.

TIP

Cut yam into cubes and boil in water with lime juice. It helps in reducing chances of itching if allergic people consumes it.

• Cuisine – Indian
• Course – Main Course
• Prep time -10-15 minutes
• Cooking time -15-20 minutes
• Author – Tina

INGREDIENTS

• 250 gm Ol/ Yam
• 2 medium size Potato
• 1 Cup Black Chickpeas
• 1 Tomato
• 1/2 inch Ginger slice
• 1/2 Cup Grated Coconut
• 1 Tsp Turmeric Powder
• 1 Tsp Coriander Powder
• Salt and Sugar to taste
• 1 Tsp Garam Masala Powder
• Mustard oil to cook
• 1 lemon
• 1 Tsp Jeera/Cumin Seeds

Servings -4

HOW TO COOK BENGALI STYLE OLER DALNA / YAM CURRY

STEP BY STEP PREPARATION WITH PHOTOS

Peel off the skin of potatoes and yams. Cut them into cubes. Perboil the potatoes and set aside.

Put the yam cubes in water. Add 1-2 tsp lemon juice. Boil the yam cubes till it can be pierced with a knife.

Cut the tomato and ginger slice. Make a paste.

Put 2-3 tsp mustard oil in pan.As smoke comes out, temper the oil with 1 tsp jeera/ cumin seeds.

Put the potato cubes for frying.

After few minutes, add the yam cubes. Fry everything for a while.

Add the grated coconut.

Add the paste of tomato and ginger slice.

Add the black Chickpeas. (Soak the black Chickpeas overnight in water. Next morning pressure cook the chickpeas till it softens).

Add 1/2 tsp Turmeric powder, 1 Tsp coriander Powder and salt and sugar to taste.

Cook till raw smell of the masala goes away. Add water as much needed.

Cook for few minutes till water absorbs the masala. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

Make sure to cover the kadai with a lid and keep on the oven for few minutes and put off the flame. Serve after with hot rice.

GATHI KOCHUR DALNA | BENGALI STYLE TARO ROOT CURRY | BENGALI STYLE DISH

Gathi Kochu known as Arbi in Hindi is very good for health. This humble curry has been cooked in traditional Bengali way.

Kochu or Gathi Kochu or Arbi as you say is one of the underrated vegetable. It usually comes in small size.

It causes itchy sensation or allergy to some people. There’s a tip to avoid it.

Make sure to add lime juice while boiling the Kochu and to add lime juice while cooking the curry.

This Gathi Kochu can have both vegetarian version as well as non veg way , like cooking it with prawns. Even it can be cooked simply with paanchphoron (no onion no garlic recipe).

But the Dalna , the recipe I am sharing today has been cooked with onion – garlic paste thus making a delicious preparation with wonderful flavour.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -10 minutes
• Author Tina

INGREDIENT

• 200 GM Taro Root/ Gathi Kochu
• 1 Tomato
• 1 Onion
• 6 Garlic Cloves
• 1 Tsp Turmeric Powder
• Salt and sugar to taste
• 1 Tsp Coriander Powder
• 1 Dry Red Chilli
• 1 Tsp Garam Masala Powder
• 1 lemon

HOW TO COOK BENGALI STYLE GATHI KOCHUR DALNA

1. Peel off the skin and cut horizontally. Wash them thoroughly before putting for boiling.
2. Put them in water. Squeeze half lemon and put the juice. Boil till Kochu softens.
3. Drain out the water.
4. Put mustard oil in pan. ( The pungent aroma gives nice flavour to the curry).
5. As smoke starts coming out from the oil, add the kochu/ Arbi pieces. Fry them cautiously (as Kochu /Arbi tends to break if tossed more).
6. Set them aside after frying.
7. Now temper the same oil with the dry red chilli and 1/2 tsp sugar.
8. Make a smooth paste of tomato, onion and garlic cloves. Put it in pan
9. Add 1 tsp coriander powder, salt and sugar to taste. Add 1 tsp Turmeric powder. Saute them till the raw smell of the masala goes away.
10. Add the fried arbis. Cook for few minutes in low flame.
11. Add water as much needed.
12. Lower the flame and cover with a lid for few minutes.
13. Sprinkle 1 Tsp Garam Masala Powder. Squeeze the remaining half lemon and add the juice. Don’t cook after adding the juice. Only mix them. Make sure to put off the flame before adding the juice. It’s ready to serve.

CHAL POTOL RECIPE (POINTED GOURD COOKED WITH RICE) | BENGALI STYLE PARWAL RECIPE

Potol or pointed gourd is found in abundance in West Bengal vegetable market. Buying “alu -potol ” is must in our vegetable shopping. From DOI POTOL to PUR POTOL to POTOL POSTO, varities finger licking dishes can be cooked with this potol.

Fresh parwals always taste better. Tender Parwal which are mainly seedless tastes wonderful.

CHAAL POTOL is an age old classic recipe which used to be cooked in auspicious occasion like Durga Puja feast, onnoprashon(first rice eating ceremony), aiburo bhat(maiden rice) and many more. This is our “Thakuma-didima’r” recipe that still tops the chart of Bengali cuisine.

Just few days left for the most celebrated festival of West Bengal. This Durgapuja surprise your loved ones with this age -old classic Bengali recipe.

• Cuisine -India/Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author Tina

INGREDIENTS

• 300 gm Parwal /Potol
• 2 Tsp Turmeric Powder
• 2 Tsp Garam Masala Powder
• Salt to taste
• 4 Tsp Gobindobhog Rice
• Sugar to taste
• 1 Tomato
• Ginger slice (chopped)
• Mustard oil to Cook

SERVINGS -4

HOW TO COOK BENGALI STYLE CHAAL POTOL

STEP BY STEP PROCEDURE WITH PHOTOS

Scrap the skin of parwal. Deseed them if seeds are too big. Sprinkle 1 tsp turmeric powder and salt. Coat them. Set aside.

Put mustard oil in pan. Put the parwals for frying.

Cover with a lid and fry parwals in low flame. In this way, Parwal gets cooked well (soft inside and golden outside). In the meantime, chop tomato and ginger. Make a paste.

As Parwal gets cooked, put the paste in pan.

After tossing them, put the gobindobhog rice. (Make sure to soak the gobindobhog rice in water for at least 30 minutes, this helps in cooking the rice faster).

Add salt to taste, sugar to taste, 1 tsp turmeric powder, 1/2 tsp garam masala powder. Cook for few minutes more. As raw smell of the masala goes away, add water and cover with a lid. Cook till rice gets cooked.

As rice gets cooked, sprinkle 1/2 tsp garam masala powder and finish cooking.

Serve with hot rice. It even tastes good with paratha.

MOONG DALER KHICHURI (BHOGER KHICHURI| HOW TO COOK BENGALI STYLE MOONG DALER KHICHURI/KHICHDI

Moong Daler Khichuri is a delicious one pot Bengali style meal cooked with rice,moong dal (yellow lentil) and vegetables. This Bengali style Moong Daler Khichuri is popularly known as BHOGER Khichuri as this Khichuri is offered to Maa Durga as Bhog during Durga Puja festival alongwith other Bengali delicacies such as Paanch Bhaja, alur dom, labra and doi.

Not only in Durga Pujo, but also in Kali Pujo, Saraswati Puja or Laxmi Pujo ,this Bhoger Khichuri is must. This Khichuri is a no onion no garlic preparation since it is offered to God/Goddess.

Addition of vegetables is totally optional,as it can also be cooked with only potatoes.

• CUISINE – INDIAN/BENGALI
• COURSE – MAIN COURSE
• PREP TIME -10 MINUTES
• COOKING TIME-20 MINUTES (IT DEPENDS ON THE RICE)

TIPS

• While cooking with moong dal, it’s a must to dry roast them before washing. Dry roasting them, only enhances the aroma of Moong Dal.
• If Gobindobhog Rice is used, it gets boiled quickly and also makes the Khichuri more aromatic.

INGREDIENTS

• 1 Cup Gobindobhog Rice
• 1.5 Cup Moong Dal (Yellow Lentil)
• 1 tsp Cumin Seeds ( Jeera)
• 2-3 Dry Red Chilli
• 1 Cup Coconut Cubes (small cubes)
• 1 Cup Potato Cubes
• 1 Tsp Turmeric Powder
• Salt to taste
• Mustard Oil to Cook
• 1 Tomato
• 1 Tsp Garam Masala Powder
• 4 Tablespoon Ghee

SERVINGS -4

HOW TO COOK BENGALI STYLE BHOGER KHICHURI

STEP BY STEP WITH PHOTOS

Dry roast the Dal as well as the rice.

Wash them thoroughly. Set aside the dal. And keep the rice soaked in fresh water.

Take a pot. Put 2-3 tsp mustard oil in pan. Temper the oil with 1 tsp Cumin seeds. As seeds start splattering, add dry red chilli. Add chopped Coconuts. Fry them.

As Coconut pieces start changing colour, add potato cubes. Toss them for a while.

Add water next. Add 1 tsp Turmeric powder. Add the Moong Dal . Cut the tomato into cubes. Put it pot. Cover with a lid and wait till dal gets half cooked.

Add water soaked Gobindobhog Rice. Add salt to taste. Gobindobhog Rice gets cooked easily. Wait for few minutes.

When fragrance of Gobindobhog Rice starts coming, means rice is ready. Add 1 tsp Garam Masala Powder and ghee. Finish cooking.

SOBJI DIYE MUG DAL|MOONG DAL RECIPE|BENGALI STYLE MUG DAL RECIPE

A delicious lentil dish cooked with veggies and yellow lentil, flavoured with garam masala. My mother used to cook this recipe to make me feed Dal as I was not a dal lover in my school days. Now the story has changed.I love Dal as I love to cook any Dal Recipe. It’s a healthy yet tasty Recipe which is very easy to cook.

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Rating: 5 out of 5.

• Cuisine – Indian/ Bengali
• Course- Main Course
• Prep time-10 minutes
• Cooking time – 10 minutes
• Author Tina

INGREDIENTS

• 1 CUP Yellow Lentil ( Mug Dal)
• 8-10 Beans
• 1/2 Medium size Papaya
• 1 Tsp Ginger paste
• 1 tsp Garam Masala Powder
• 1 Tsp Turmeric Powder
• Salt to taste
• Ghee
• 1 tsp Indian five Spices (Paanchphoron)

HOW TO COOK SOBJI DIYE MUG DAL (STEP BY STEP WITH PHOTOS)

Dry roast the Dal in pan.

Chop the beans into slices and the papaya into cubes.

Add the veggies in the pressure cooker. Add the Dal after washing them. Add 1 Tsp Turmeric Powder and salt to taste. Cook for 1 whistle.

After the first whistle, let the Dal in cooker for few minutes.

Put ghee in pan. Temper the ghee with Paanchphoron.

Add the Dal. Cook for few minutes. Add 1 tsp Garam Masala Powder and finish cooking.

Serve with hot rice or roti of your choice.

LAU ER KHOSA BHAJA | BOTTLE GOURD PEEL STIR FRY RECIPE | HOW TO COOK BENGALI STYLE LAU ER KHOSA BHAJA

Bottle Gourd peel stir fry is a popular Bengali style starter dish cooked with bottle gourd skin pieces and together with that, I have added bitter gourd slices in cooking this healthy fry. This is a very healthy recipe that’s very good for diabetic patients. Also in this pandemic time, this recipe helps in boosting immunity to your body. My mother cooks this often now a days. If wish, you can add 1 tsp Poppy seeds on it while cooking. This only makes the fry more crunchy.

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Rating: 5 out of 5.

HOW TO COOK BENGALI STYLE LAU ER KHOSA BHAJA

Take 1 bottle gourd, peel off the skin. Make sure to peel off the skin thicker. Then chop the skin into slices. Cut the bitter gourd into thin slices.

Put mustard oil in pan. Temper the oil with 1 Tsp Nigella Seeds. Put the slices in pan. Add salt to taste, 1/2 tsp turmeric powder.

Toss them.Add the bitter gourd slices.(Optional step is setting aside the bottle gourd peels after frying before adding the bitter gourd slices or you can fry them together).

Fry till the veggies become brown.

Transfer to a plate and serve with rice.

RECIPE CARD FOR BENGALI STYLE LAU ER KHOSA BHAJA

• Cuisine – Bengali
• Course – Main Course
• Author Tina
• Prep time -5-8 minutes
• Cooking time -10 minutes

INGREDIENTS ( SERVINGS -4)

1 medium size Bottle Gourd

4-6 Bitter Gourd

1 Tsp Nigella Seeds

1/2 tsp Turmeric Powder

Salt to taste

Mustard Oil

Peel off the skin of Bottle Gourd, make sure to cut it thick. Then chop the skin into slices. Cut the bitter gourd into slices.

Put mustard oil in pan. Temper the oil with 1 Tsp Nigella Seeds.

Add the bottle gourd skin slices.Add 1/2 tsp turmeric powder and salt to taste. Toss them.

Add the bitter gourd slices. Fry them till the veggies become brown in colour.

Transfer to a plate and serve.