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 Veg recipes

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.

Categories
Bengali dish Bengali pujo Veg recipes

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.

Categories
Bengali dish Dal Recipe

CHOLAR DAL RECIPE| BENGALI CHOLAR DAL | HOW TO COOK BENGALI STYLE CHANA DAL

We Bengalis love to have Luchi on our Sundays. And this mildly spicy Cholar Dal which is packed with nutrients like zinc,folate, calcium and protein and low in fat content tastes wonderful with luchi. My mother cooks this on our Sundays. This Dal is an awesome Recipe for persons who are looking for something healthy yet tasty food then it’s a high five choice for you.

Rating: 5 out of 5.
  • Cuisine – Indian/Bengali
  • Course – Main Course
  • Prep time -15 minutes
  • Cooking time -15 minutes

INGREDIENTS

  • 1 Cup Cholar Dal/ Bengali Chana Dal
  • 1 Cup Chopped Coconut
  • 1/2 Cup Raisins
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Fennel Seeds
  • 1 Tsp Cumin Powder
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Turmeric Powder
  • Salt and Sugar to taste

HOW TO COOK BENGALI STYLE CHANA DAL (STEP BY STEP WITH PHOTOS)

Soak Chana Dal in water overnight. Next morning drain out the water and put the dal in Pressure Cooker. Add turmeric powder and salt and cook for 4 whistles.

Put mustard oil in pan. Temper the oil with 1 tsp Cumin Seeds, 1/2 tsp Fennel Seeds.

Add the chopped Coconut pieces. Fry the coconut pieces.

Add the pressure Cooked Chana Dal in the pan. Add 1/2 cup Raisins.

Add 1 tsp Turmeric Powder, 1 Tsp Cumin Powder, 1 tsp Garam Masala Powder.

Add salt and sugar to taste. Mix the spices and cook for few minutes in low flame.

Serve with luchi, roti..

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 Uncategorized

CHOTO ALOOR DUM

This winter special dish is our family favourite. An onion garlic free dish that enlightens our taste bud on winter days.

A popular Bengali cuisine where baby potatoes are cooked in a mushy tomato gravy and Indian spices give flavour that makes will make you drool.

Take a quick look at the ingredients

INGREDIENTS. Dry red chillies and bay leaf for tempering. Baby potatoes -500 gm. Tomato -2. Ginger slice. Green chillies. Peas – 1 cup (blanched) Spices. Coriander powder -1 spoon. Turmeric powder pinch. Pepper powder -1 spoon. Garam masala powder -1 spoon. Salt and sugar to taste. Ghee and oil.

COOKING STEPS. First crucial step is boiling of potatoes. Baby potatoes are tough to boil. I boil it for 25 minutes to make it tender.

Then peel off the skin immediately.

Boil oil in pan and temper it with red chillies and bay leaf.

Now time to grind tomato ginger and chillies into a fine paste.

Put oil in pan/kadai.

Put the paste. Saute them till it becomes golden.

Add boiled potatoes. Add salt and turmeric powder. Add pepper powder. Cover with a lid and cook for at least 25 minutes.

Then add coriander powder and sprinkle sugar. Add salt if needed.

Add water as much needed. Cook for few minutes more.

Uncover it and add garam masala powder. Add ghee. Now put off the gas and let it cover for few minutes.

Transfer to a bowl and have it hot.

Roti with choto alur dum

It goes best with luchi or koraishutir kochuri. You can also relish it with roti.