Categories
Bengali dish Veg recipes

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.

Categories
Bengali dish

MOCHAR BORA| BANANA FLOWER FRITTERS| How to Cook fritters with Banana flower

Fritters are my personal favourite. And in our family, my mother is regarded as “Bora specialist”. Oops Bora – I mean fritters.

This recipe is immensely popular in Bengal. Even in our Parar Choper Dokan – shops selling fritters , mochar chop is available everyday.

Now instead of making Chop I made Bora out of it. And my Bora specialist Ma helped me.

Chop and Bora are different. In case of making a Chop you must dip it in batter. But making Bora is easy. Mix everything and make shape out of it and fry.

INGREDIENTS

Banana blossoms -1 bowl

Potatoes (boiled) – 2

Salt to taste

Turmeric powder pinch

Besan – 2-3 spoons

Baking powder – pinch

Oil

HOW TO COOK MOCHAR BORA

Prepare Mocha Mocha for cooking.(Check my post on mochar ghonto and see the peeling procedure )

Now take the entire mocha on a plate.

Mash the potatoes and add them.

Add all the spices.

Mix everything and form small shapes from it. You can make ball or can give cutlet shape or kebab shape. Here I have given kebab shape.

Put oil in pan. Fry them off.

Enjoy!!

Categories
Bengali dish

Echor Chingri| How to Cook Bengali style Jackfruit Curry with prawns

Echor Chingri is a traditional Bengali dish popular all over Bengal. In Bengal, this jackfruit is regarded as “gaachpatha”, interesting,. right!! Because after cooking it tastes like mutton curry, hence the name.

There are vegetarian as well as non vegetarian version of this recipe. Today I have shared the non vegetarian version where I have cooked it with prawns.

Ingredients

Jackfruit or Echor

Cinnamon sticks

Bay leaf

Dry red chilli

Potato cubes

Tomato

Onion

Garlic cloves

Cumin powder

Coriander powder

Turmeric powder pinch

Salt and sugar to taste

Ghee / Mustard oil to cook

COOKING STEPS

Firstly rub oil in your palm. Then cut the jackfruit into cubes. Wash them carefully.

Take a Kadai with water. Put salt and turmeric powder in the same. Now boil it. As water starts boiling, put the jackfruit cubes. Let it boil till the jackfruit becomes soft and tender. Now drain the water out. Also boil the potatoes.

Jackfruit cubes and potatoes are ready.

Take the onion and garlic cloves and tomato. Chop them. Put in a blender.

Blend into a smooth paste.

Now take the prawns. Wash them and cut them into halves. Sprinkle salt and turmeric powder.

Pour mustard oil in a pan. Fry the prawns.

Set them aside after frying

Now temper the same oil with bay leaf, dry red chilli and cinnamon sticks.

Next step is to add the masala paste in the same.

Stir for a while. Then add the jackfruit cubes and potato cubes slowly in the pan.

Toss them till the masala coats the jackfruit cubes and potatoes.

Then add the cumin powder and coriander powder, turmeric powder and salt to taste.

After few minutes, add water.

Cook for few minutes but don’t cover.

Sprinkle garam masala powder and finish cooking.

Categories
Bengali dish

Mochar Ghonto Recipe – Banana blossoms curry bengali style – How to cook niramish mochar ghonto

A traditional Bengali dish cooked with Banana blossoms. Blossom of banana is aavailable plenty in West Bengal. There are many vegetarian dishes as well as non vegetarian that have banana blossoms or mocha as we say in Bengali as the main ingredient. It’s very much healthy as it’s high source of vitamins and minerals.

There are vegetarian version of this recipe where mocha is cooked with coconuts and the non vegetarian version where mocha is cooked with prawns.

Today’s recipe is the vegetarian version.

Ingredients in one frame
Banana blossoms (pressure cooked with potatoes)

HOW TO COOK MOCHAR GHONTO ( BENGALI STYLE BANANA BLOSSOM CURRY)

Start with peeling off the blossoms. Make sure to oil your hand and peel the layer, then remove the floret. Chop them and soak in water. Add turmeric powder in the water and allow it to soak overnight. Next morning, drain out the water and cook it in pressure cooker, add water (1/2 cup ) and cook for 2 whistles. Let it cool

HOW TO COOK BENGALI STYLE MOCHAR GHONTO( STEP BY STEP WITH PHOTOS)

Chop tomato, ginger and put in a grinder. Put the chopped coconut and chilli.

Blend into a smooth paste.

Take a pan. Put mustard oil in pan. Add the bay leaf, green cardamom and cinnamon sticks and dry red chilli. Wait till flavour comes out.

First add the potatoes.

Toss them for few seconds. Then add the mocha or banana blossom.

Saute for a while.

Next add the paste of tomato, ginger and coconut.

Mix everything. Cover with a lid.

Now add the cumin powder, turmeric powder, salt and sugar tastewise.

Cook for few minutes more.

Now add the curd. Mix it in the curry.

Add water as much needed.

Add the garam masala powder and finish cooking.

RECIPE CARD FOR BENGALI STYLE MOCHAR GHONTO

Cuisine – Indian/ Bengali

Course – Main Course

Author Tina

Prep time -Overnight soaking

Cooking time -25 minutes

Servings -4

INGREDIENTS

Banana blossom -1 clean and chopped

1 spoon Curd

1 medium size Potato (cubes)

2 tomato

1/2 inch Ginger slice

1/2 cup Coconut (chopped)

1/2 tsp turmeric powder

1 tsp Cumin powder

1/2 cup Curd

1 Bay leaf

2/3 Green Cardamom

3/4 Cinnamon sticks

1 Dry Red Chilli

1 tsp Garam masala powder

Salt and sugar to taste

Mustard oil

HOW TO COOK MOCHAR GHONTO

Peel off the Mocha and pressure cook it for 2 whistles.

Now chop tomato and ginger and make paste. Chop the coconut and make paste.

Put mustard oil in pan. Temper the oil with bay leaf, green cardamom and dry red chilli and cinnamon sticks. Wait till flavour comes out.

Now add the potato cubes.

Fry them. Then add the mocha or banana blossom. Saute for a while.

Now add the paste of tomato, ginger and coconut. Mix everything and cover with a lid.

Then add the cumin powder, turmeric powder, salt and sugar.

Cook for few minutes more.

Add the curd. Mix it well.

Add water as much needed.

Add garam masala powder and finish cooking.

Categories
Rice recipe

PALAK PULAO| SPINACH RICE | How to Cook Palak Pulao

How many of you love to have rice on daily basis? I enjoy rice in my lunch and dinner more or less everyday. Today I cooked rice in different way. I have made it more delicious and at the same time healthy too.

INGREDIENTS Rice -1 bowl Palak leaves – as many as you want. I have used 8/10 leaves. Tomato -1 Peanuts Oil to cook

COOKING STEPS

Take palak leaves and wash them. Take them aside with Peanuts.

Take the tomato and chop it off.

Set aside half of the chopped tomato. Put the rest of the tomato in grinder alongwith palak leaves.

Now grind into a smooth paste.

Put oil in pan. Put the remaining chopped tomato in pan.

As tomato becomes golden, put the palak-tomato paste in pan.

Add salt to taste. Saute them for a while. Then add the rice.

Mix everything carefully without breaking the rice.

Transfer to a plate.

Categories
Prawn recipe

CHINGRI MAACHER JHOL

Prawn is my favourite fish. I love to eat prawns . And now I enjoy cooking it.

There are numerous ways to cook prawn. One good thing about prawn is that you can easily make it delicious even with minimal ingredients. In this recipe I have tossed prawns in a light tomato onion gravy after frying them.

Prawns sizzling in turmeric powder

INGREDIENTS

Prawns – 250 gm. Onion – 1. Tomato -1 ( chopped). Garlic cloves. Ginger slice. Chilli SPICES. Coriander powder -1 tsp. Turmeric powder -1 tsp. Bay leaf. Dry red chilli. Salt to taste. Mustard oil

COOKING STEPS

Put mustard oil in pan. Put the bay leaf and dry red chilli.

Toss them in the pan. Then remove it.

Now put the prawns in the pan for frying.

Till prawns become golden keep frying.

In the meantime prepare the masala paste for the gravy.

Chop tomato, onion and put in grinder. Also add the garlic cloves and ginger, bay leaf and the dry red chilli alongwith the chilli. Make a smooth paste.

When prawns become golden, add potatoes

Fry them for a bit. Then put the masala paste. Add coriander powder, turmeric powder and salt to taste.

Mix everything and cook for few minutes.

Add water when masala starts giving oil.

Wait till gravy thickenes.

Transfer to a bowl and serve with rice.

CLICK THE LINK BELOW AND TAKE A QUICK LOOK AT HOW I COOKED THIS IN MY KITCHEN.

Chingri Maacher Jhol
Categories
Bengali dish

GOTA SEDDHO

A melange of whole winter vegetables. Have you ever heard about this Bengali thick vegetable lentil soup.

Gota SEDDHO is cooked in the night of Saraswati Puja. After giving a whole night rest to the dish, it is served in the next morning.

Gota Seddho is cooked with six vegetables- potatoes (baby potatoes), peas, eggplants, hyacinth beans, baby spinach, sweet potato. Then it is cooked with green moong dal. Mostly spices are not used . But in our family, I have seen my mother cooking it in mustard oil with paanchforon ( Indian five spices) and dry red chillies. Actually the cooking procedure varies from family to family.

So in our family, my mother washes every vegetable. Then she put mustard oil in the handi (used in cooking gota Seddho only). She adds the oil in the pan. My mother adds the green moong dal. Then she adds baby potatoes. After cooking potatoes for a while, she adds eggplants (small). As eggplants get cooked, she adds the rest of the veggies. Then salt, turmeric powder and cumin powder and a small slice of ginger are added subsequently. When everything gets cooked, an oil tempered with paanchforon and dry red chillies are spread over it. Then it rests for the night.

Next day we distribute it among our relatives and friends and also have it.