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.

WEEKEND SPECIAL RECIPE

Hello Folks!

So first Weekend of October is here. And I am here with some spicy Bengali style Fritter. Spice up your snack with this easy-to-cook snack ideas.

CHORBIR BORA / DEEP FRIED MUTTON FAT

1. Take lumps of mutton fat.
2. Cut them into cubes.
3. Add salt to taste, pinch of turmeric powder.
4. Cut Onion into thin slices.
5. Put it.
6. Add 1 tsp Garam Masala Powder.
7. Mix everything with hand.
8. Pour oil in pan.
9. Make small balls from the mixture.
10. Put it in pan for frying.
11. Fry till Fritters become brown in appearance.
12. Serve hot.

RED LENTIL FRITTERS

This Fritter is something which is very popular in Bengali household. It’s an easy to cook Fritter recipe.

1. Soak red lentil in water for 5-6 hours.
2. Grind it into paste.

VEGETARIAN VERSION

1. Whisk the Dal batter.
2. Make small Bora with hand.
3. Pour oil in pan. Wait till smoke starts coming out.
4. Put BORAS for frying.
5. Fry till BORAS become crispy outside and soft inside.
6. Serve hot.

NON-VEG VERSION.

1. Chop Onion into thin slices.
2. Put it in Dal batter.
3. Whisk everything.
4. Make small Bora with hand and fry them in oil
5. Make sure to fry them in medium-low flame.
6. Serve crispy Bora.

BEST THING ABOUT THIS FRIITERS , THERE IS NO NEED FOR ANY ACCOMPANIMENT TO SERVE THIS FRITTERS.

Last but not the least, if any fritters are left, cook them in water based tomato-turmeric gravy and serve with rice or bread for Dinner. This way no food gets wasted.

HAPPY WEEKEND!!

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.

ILISH MACHER MATHA DIYE KOCHU SHAAK | HILSHA FISH HEAD COOKED WITH TARO STEM

An authentic Bengali dish cooked with fried head of Hilsa fish. As I always say, hilsa is not just a fish for Bengalis. It’s an emotion. From age old classic like Bhapa Ilish , Sorshe Ilish , Ilish Beguner Jhol to today’s fusion recipes- Ilish Biryani, Ilish Do Pyaza, Ilish has wowed his lovers with many different types of recipes.

Hilsa fish head is equally treasured for its flavour. From macher mathar Chorchori ( fish mishmash with spices and assorted veggies) to matha diye Ghonto (Curry cooked with fish head), recipes cooked with fish head are also head turner.

This MAACHER MATHA DIYE KOCHUR SHAAK is one of those heartwarming recipes that will not only drool you but will fill your heart too.

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

INGREDIENTS

• 2 Hilsha fish head
• 200 Gm Kochu Shaak / Taro Root
• 2 Tsp Turmeric powder
• 1 tsp Gur
• 1 Tsp Cumin Seeds/ Jeera
• Salt to taste
• Mustard Oil

PROCEDURE

1. Chop the Kochur Shaak into fine pieces. Scrap it’s skin. Wash it throughly under running water.
2. Put it in pan. Add salt and 1 tsp Turmeric powder.
3. Let it cook in medium flame for few minutes.
4. Cover with a lid and toss in between.
5. Now set it aside as the shaak softens.
6. Now pour mustard oil in pan.
7. Temper the oil with 1 tsp Cumin seeds/ Jeera.
8. Add the Kochur Shaak.
9. Toss them.
10. Set it aside after this step.
11. Now fry fish head pieces in the same oil.
12. Break them into shreds.
13. As fish heads softens,add the shaaak.
14. Add salt to taste and gur.
15. Start mixing.
16. Cook till fish heads scrambles well and mixes with the shaak.
17. Spread dollops of mustard oil and finish cooking.

SADA ALUR TORKARI | ALOO CHOCHORI | BENGALI POTATO CURRY RECIPE

Luchi with Alur Torkari goes hand in hand. This heavenly combination holds a special position in our heart. Any celebration is incomplete without a happy bowl of Alur Torkari served right with Phulko Luchi.

This delicious recipe is very easy to cook. Now the name Sada Alur Torkari comes from the colour of the curry. Since there is no turmeric powder, neither any red chilli powder, this curry looks bit white in colour.

HOW TO COOK BENGALI STYLE ALUR TORKARI ( BENGALI STYLE POTATO STEW)

INGREDIENTS

• 5 Medium Size Potato
• Salt and sugar to taste
• Mustard Oil to Cook
• 1 Tsp Nigella Seeds
• 1 Tsp Indian Five Spice
• 1 Tomato
• 2 Dry Red Chilli

PREPARATION TIPS

Cut the potatoes into cubes. Boil them before cooking. Not only it fastens the cooking, but also boils the potatoes evenly.

STEP BY STEP PREPARATION

1. Pour mustard oil in pan.
2. Temper the oil with 1 tsp Nigella Seeds, 1 Tsp Indian five spice and 2 dry red Chilli.
3. Put the perboiled potato cubes. Start frying.
4. Add salt and sugar to taste
5. Chop the tomato into cubes. Put it in pan.
6. Saute them.
7. Add water as much needed.
8. Lower the flame, cook till water absorbs the flavour of the masala.
9. Serve hot.

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.

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.

ILISH BEGUNER JHOL RECIPE | BENGALI STYLE HILSA FISH CURRY WITH EGGPLANTS | BENGALI STYLE FISH RECIPE

For Bengalis, Ilish maach is not just any fish but an emotion. From Sorshe posto diye Ilish Bhapa to Ilish Maacher Tel Jhol, Ilish Maach is our forever love. This recipe of Ilish Maach cooked with eggplant cubes and only minimal spices is the easiest recipe cooked with Ilish Maach. Also it can be cooked quickly. So if planning to surprise your family with a lip smacking Ilish recipe , nothing can beat this recipe.

Ilish Maach is preferred to be cooked in mustard oil. The pungent aroma adds more flavour to the curry. Also don’t wash Ilish Maach pieces too much,it reduces the signature smell of the fish.

If wished to cook Ilish for any elderly person or kids nothing can beat this soupy preparation of Ilish Maach which is easily digestible.

HOW TO COOK BENGALI STYLE ILISH BEGUNER JHOL

• Cuisine – Bengali
• Course- Main Course
• Prep time -5-7 minutes
• Cooking time -10 minutes
• Author Tina

INGREDIENTS

• 10 pieces Ilish Maach/ Hilsa Fish
• 1 Eggplant
• 1 Tsp Nigella Seeds
• 1 Tsp Turmeric Powder
• Salt to taste
• Mustard Oil to Cook
• Green Chilli

HOW TO COOK BENGALI STYLE ILISH BEGUNER JHOL

1. Coat the fish pieces with 1 tsp turmeric powder and 1 Tsp Salt.
2. Put mustard oil in pan. Fry fish pieces. In one batch fry 4-5 fish pieces. In this way, fry all the fish pieces.

2. Set the fish pieces aside after frying.

3)Temper the same oil with 1 tsp Nigella Seeds. Cut the eggplant into cubes and put them in the oil.

4) Add 1 Tsp Salt and 1 Tsp Turmeric Powder. Toss everything and cook for few minutes.

5) Add water and green chilli.

6) As water starts boiling,add the fried fish pieces.

Let it cook for few minutes. As fish pieces get soaked in the curry,it’s ready to serve.

It tastes fabulous with Hot rice.

EGG PARATHA RECIPE | BENGALI DIMER PAROTA | ANDA PARATHA RECIPE | HOW TO COOK EGG PARATHA

This Egg Paratha is a healthy nutrition rich breakfast recipe which is a good combination of proteins and carbs. This Egg Paratha also known as Anda Paratha is an easy to cook breakfast recipe.

Tip

Since eggs are good source of proteins and vitamins, this protein packed Parathas are an ideal Breakfast choice .

HOW TO COOK ANDA PARATHA

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

INGREDIENTS

• 3 Eggs
• 1 Onion
• 1 Green Chilli
• 3 Garlic Cloves
• 1 Tsp Garam Masala Powder
• 1 Tsp Black Pepper Powder
• 1 Tsp Chaat Masala
• Black salt to taste
• Atta Dough

STEP BY STEP COOKING WITH PHOTOS

Chop onion, chilli and garlic cloves. Put them in a bowl.

Break 3 Eggs and put them in the bowl. Add 1 tsp black Pepper Powder, 1 Tsp Black salt.

Whisk everything. Add 1 tsp Turmeric powder.

Whisk till spices blend in.

Add 1 tsp Garam Masala Powder. Whisk the egg mixture well.

Make ball from the atta dough. Roll out medium size parathas. Put it in pan.

Flip the paratha. Put 1 Tsp Egg mixture on one side.

Flip the Paratha. Put 1 Tsp Egg mixture on other side.

Cook till both side gets cooked.

Serve with curd or curry of your choice.

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.

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.

SOYA KATHI ROLL | KOLKATA STYLE ROLL WITH SOYA CHUNKS | SOYA KATHI WRAPS | ROLL RECIPE

Kolkata is well known for its street foods. And egg rolls top the chart always. Thin parathas coated with egg , filled with cucumber and onion slices, together with tangy tomato sauce and hot chilly sauce, can make anyone drool with the name only. With lockdown, it’s been ages since, took a bite of this crunchy crispy roll flavoured with sauce. So why not cook this roll at home. It’s very easy to cook. Addition of Soya chunks have only made the roll healthy.

• CUISINE – INDIAN
• COURSE – BREAKFAST/ SNACK / TIFFIN
• PREP TIME -15 MINUTES
• COOKING TIME -20 MINUTES
• AUTHOR TINA

INGREDIENTS

• 2 Eggs
• 200 gm Soya Chunks
• 1 Tomato
• 1 Onion
• 1 Tsp Garam Masala Powder
• Salt to taste
• Cucumber and onion slices
• 2 Chapati
• Mustard Oil

YIELDS-2

HOW TO COOK SOYA KATHI ROLL

Boil Soya chunks in water. Squeeze the excess water and put it in a bowl.

Cut the tomato and onion into slices. Make a paste.

Coat the soyachunks with the paste. Add 1 tsp Garam Masala Powder and salt to taste. Marinate for 10-15 minutes.

Drizzle mustard oil in pan. Put the marinated Soya chunks in the pan. Cook till Soya chunks become golden.

Chapattis have been prepared previously.

Break one egg and put directly in pan.

Spread it in the pan.

Put the chapati on the egg. Coat the chapati with egg.

Flip it to fry the other side.

Transfer to a plate.

Fill it with cucumber and onion slices. Add the masala Soya chunks.

Roll the rolls. Serve with sauce.

Instead of coating the filling with sauce, serve with a sauce dip. It will taste different.

ALMOND ELAICHI SANDESH | HOW TO COOK SANDESH AT HOME | SANDESH RECIPE

On the eve of Nandotsava, here’s presenting Almond Elaichi Sandesh, sandesh cooked with almonds flavoured with cardamom. This sandesh recipe can be cooked easily with chena , sugar and Cardamom, ingredients mostly available at home.

Nandotsava, festival celebrated the day after the festival Janmashtami. It is believed that all the villagers of Braj visited Nand Baba’s house to see little Krishna and congratulate Mata Yashoda.

Sandesh is very popular in West Bengal. Mostly cooked with chena,sugar , this sweet delicacy has now many variants like Aam Sandesh, pineapple sandesh.

This Almond Elaichi Sandesh is very easy to cook.

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

HOW TO COOK ALMOND ELAICHI SANDESH AT HOME

INGREDIENTS

• 1.5 litre Milk
• 10-15 Spoon Milk Powder
• 6 Lemons
• 6-8 Cardamom Pods
• 200 gm Crystal Sugar
• 10-12 Almond( Chopped)

YIELDS-15

1. Pour Milk in a bowl. Let it boil.

2) Cut lemons into half. Squeeze the juice from the lemon in a bowl. ( Using lemon in milk curdling is the best option,as it gives a nice aroma to the curdled milk)

3) Put the juice in the milk, as soon milk starts boiling

4) Stir slowly so that the juice gets mixed with the milk. Generally milk curdles as soon lime juice is added.

5) Prepare some extra juice in case needed.

6) As soon greenish whey is visible, extract the chana/chena from it.

7) Drain out the excess water from the chana/chena.

8) Put a bowl/pan in oven. Put the chana/ chena in it. Add 4-6 spoon Milk Powder.

9) Start mixing. Mash them with a spatula so that no lumps are formed.

10) Continue mixing for 4-5 minutes.Stir continuously so that, chena doesn’t get stick to bottom of the pan.

11) Add 200 gm Crystal Sugar. (Using crystal sugar in making sweets is wonderful, as the mixture becomes less runny , also sugar need time to dissolve, crystal sugar dissolves easily)

12)Crush cardamom pods with mortar-pestle and put it in pan.

13)Mix them throughly. Then add half of the chopped almonds.

14)With a spatula mix everything. Make sure to cook this phase in low flame. Stir continuously so that chena doesn’t get stick to the pan.

15) Take a plate, brush ghee/butter on it. Transfer the chena on the plate.

16) Add milk powder as much needed ( here I have used 6 spoon of milk powder)

17) Start kneading. Knead well but don’t dry out the mixture.

18) Apply dollops of ghee on both palms. Make chena ball with palm, flatten them. Put single slice of chopped almond on each.

Keep it in refrigerator for 10-15 minutes( Cover it otherwise Sandesh will become dry )

ENJOY!!

HAPPY NANDOTSAVA