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)
5 Medium Size Potato
Salt and sugar to taste
Mustard Oil to Cook
1 Tsp Nigella Seeds
1 Tsp Indian Five Spice
2 Dry Red Chilli
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
Pour mustard oil in pan.
Temper the oil with 1 tsp Nigella Seeds, 1 Tsp Indian five spice and 2 dry red Chilli.
Put the perboiled potato cubes. Start frying.
Add salt and sugar to taste
Chop the tomato into cubes. Put it in pan.
Add water as much needed.
Lower the flame, cook till water absorbs the flavour of the masala.
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
HOW TO COOK BENGALI STYLE KANCHKOLAR KOFTA CURRY
6-8 Pieces Raw Banana
2 Medium size Potato
1 tsp Black Salt
1 tsp Black Pepper
2 tsp Gram Flour
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.
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.
Craving for something delicious- Then this simple yet indulgent is the perfect choice. Have you ever cooked Kachori at home? Why not? It’s not that tough to cook as it seems. You can easily cook this recipe at home. Still thinking!! Why ? At least try to cook this recipe once , you are gonna love it.
This crispy spicy kachoris make the perfect snack. It is one of the popular home made snacks, it can be easily prepared at home using the available ingredients. That’s the advantage of this preparation. You can easily tweak the stuffing on basis of your palate preference and ingredients available at home.
This popular Indian snack is an essential part of Rajasthani cuisine. The preparation might look complicated to you but believe me it’s the simplest thing you can offer to your sudden drop by guest.
Moong Dal is a rich source of plant based protein and hence is a healthy option.
Make sure to fry kachoris in low or low medium flame. If kachoris are slow fried only then it is flaky and has soft texture.
If you don’t want to fry , you can easily bake it 180°C in a pre heated oven. Bake till the crust becomes golden.
Thickness of the crust should be medium, neither thick nor thin.
CUISINE – INDIAN
COURSE – Main course/ Starter/ Snack
PREP time ⏳- 15 minutes
Cooking time ⏳- 15 minutes
Total time ⏳-30 minutes
Flour -2 cup maida and 1 cup Atta
Refined oil/ghee -4 tsp
Salt and water as much needed.
Moong dal – 1/2 cup
Ginger paste -1/2 tSp.
Cumin seeds -1 TSP
Coriander seeds -1 TSP
Fennel seeds -1/2 tsp
For tempering – 1/2 tsp Cumin seeds
YIELD -12 PIECES
TIP – YOU can soak the moong dal for 4-5 hours.
Measurement of the spices depends on the requirement. You can change it on the basis of your need.
COOKING STEPS ( STEP BY STEP RECIPE WITH PHOTOS)
Preparing the dough
Take all the ingredients of dough making in a bowl.
Add water as much needed and knead the dough.
Let it rest.
STUFFING OF THE KACHORI
Soak the moong dal for 2-3 hours.
Then grind it in a grinder with the ginger slice.
PREPARATION OF THE SPICES.
Dry roast the spices in pan.
Crush them using rolling board and pin.
Now put oil in pan. Temper the oil with cumin seeds. Then add the moong dal paste.
Add salt to taste and sugar. Add the spice powder. Cook till the dal dries up.
Make balls out of the dough. Put 1 tsp of the stuffing.
Cover it. Then flatten it with your palm.
Put oil in pan. As oil becomes hot, lower the flame. Put the kachoris.
Fry them till kachoris become fluffy and golden outside.
Enjoy with chutney.
HOW TO COOK MOONG DAL KACHORI
Flour -2 cup +1 cup Atta
Refined oil -4 tsp
Salt and water as much needed
Moong Dal -1/2 cup
Ginger paste -1 tsp
Spices – Coriander seeds -1 tsp
Fennel seeds -1/2 tsp
Cumin seeds -1/2 tsp
Cumin seeds Pinch for tempering
Mustard oil to cook
Take maida, atta , salt and oil in a plate. Add water as much needed and knead the dough.
Soak moong dal in water for 3-4 hours.
Put the dal in grinder. Add the ginger slice. Make a paste.
Put the spices in pan. Dry roast the spices. Grind it into a powder using rolling pin and board.
Put oil in kadai. Add the dal paste. Add salt and sugar. Toss everything.
Add the spice powder. Cook for few minutes till the dal dries up.
Now make balls out of the dough.
Stuff it with one spoon of the filling. Cover them.
Today I was looking up for some good curry with potatoes on net. While scrolling through the net I came across this recipe. Thank you @hurrythefood.com for sharing such an amazing recipe. I have cooked it in my own way.
Potatoes are my weakness. I can finish one bowl of rice with just spoonful of mashed potato. You can understand my love for Potato. I always search in the internet about new Potato recipe. So this one when grabbed my attention, I planned to cook it. As we are in lockdown now, it’s tough to arrange all the ingredients. Thankfully I had most of the ingredients at my home.
Potatoes For the red curry paste Tomato (for making puree) Ginger slice. Cumin seeds -1/2 tsp. Coriander seeds – 1/4 tsp. Turmeric powder pinch. Salt to taste. Curry powder -1 tsp (Cookme curry powder)
HOW TO COOK IRISH BOMBAY POTATOES (STEP BY STEP WITH PHOTOS)
Cut potatoes into cubes.
Cut tomatoes and grind it into fine paste.
Now take all the spices. Make a smooth paste of them. Red curry paste is ready.
Put pan in gas. Put the potatoes. Stir fry.
Then add the tomato puree in pan. Add the red curry paste.
Mix everything and cook for few minutes.
Sprinkle salt and sauté for few more minutes. Transfer to a bowl and serve.
HOW TO COOK IRISH BOMBAY POTATOES
🔗COURSE – MAIN COURSE. 🍛 SERVINGS -4. 👩🍳CHEF – TINA
Cut potatoes into cubes. Grind tomato into fine puree. Take all the spices and grind it into fine paste. Drizzle oil in pan and put potato cubes. Stir fry them. Add the tomato puree. Then add the red curry paste. Mix everything and cook for few minutes. Cover with a lid. Add salt to taste. Cook for few minutes more. Transfer to a bowl and serve.
I am a huge fan of Ranveer Brar. I learnt this recipe from “Ghar sa yummy” that air on Living Foodz. I personally love CHOLE and this recipe will surely tickle your taste bud. As I saw the recipe, I couldn’t refrain myself from cooking this recipe. This delicious recipe requires long cooking process. Here the key step in cooking is softening of the chole. Make sure to soften the chole before cooking.
After learning the recipe, I tried to cook it in my own way.
🔗 COURSE – Main Course.
⏳ Preparation time -8-10 hours. ⏳ Cooking time -25-30 minutes
🍛 Servings -4. 👩🍳 Author – Tina
Kabuli Chana/ Chickpeas -200 GM. Cinnamon sticks -2. Cloves -2. Bay leaf -1. Turmeric powder pinch. Coriander powder -1 tsp. Cumin powder – 1 tsp. Ginger garlic paste -1 tsp. Salt to taste. Oil to cook
HOW TO COOK(STEP BY STEP PROCEDURE)
Soak chickpeas in water overnight. Next morning drain out the water.
Put chickpeas in fresh water. Put it in pressure cooker. Add cinnamon sticks, cloves and bay leaf. Add salt. Pressure cook for 20 minutes. If the Chana doesn’t soften, cook for few more minutes.
Next step is to take out the Chana from cooker.
Now put oil in pan.Add the ginger garlic paste. Chop tomato and put it in pan. Saute them for a while.
Then add the chickpeas.
Add cumin powder, coriander powder, salt to taste and pinch of turmeric powder.
Cover with a lid and cook till chickpeas get cooked.
Add water in the pan and cook for few minutes more.
As water starts boiling, transfer to a bowl and serve hot.
It tastes wonderful with roti or phulka.
HOW TO COOK PINDI CHOLE
Kabuli Chana / Chickpeas -200 GM. Tomato -1. Ginger garlic paste -1 tsp. Cinnamon sticks -2. Cloves -2. Bay leaf -1. Cumin powder -1tsp. Coriander powder -1 tsp. Turmeric powder pinch. Salt to taste. Oil to cook
HOW TO COOK
Soak chickpeas in water overnight. Drain out the water next morning. Now put the chickpeas in fresh water and put it in pressure cooker. Add cinnamon sticks, cloves and bay leaf. Add salt. Cook for 20 minutes till the chickpeas soften. Then drain out the water. Put oil in pan. Add the ginger garlic paste. Chop tomato and put it in pan. Sauté them for a while. Add the Chana. Add cumin powder , coriander powder and salt and turmeric powder. Mix everything and cook for a while. Cover with a lid and cook till the chickpeas get cooked. Add water. As water starts boiling transfer to a bowl and serve.
It is a simple homely spiced rice recipe, where you can even use cooked rice. It is very easy rice recipe. Not only for lunch, dinner, it is a perfect recipe for tiffin as well.
Preparation time -15 mins Cooking time -20 mins Total time – 35 mins
INGREDIENTS. A] Rice- 1 bowl. B] Bhindi -150 gm. C] Pepper powder-1tsp. D] Salt and sugar tastewise. E] Turmeric powder -1/2 tsp. F] Garam masala powder-1tsp G] Oil
COOKING STEPS. 1) Boil oil in pan. Wash bhindis and chop it up. Sprinkle salt and pepper and turmeric powder on it. Fry it well. 2) Add perboiled rice in the same pan. Add water as much needed. Cover with a lid and let it cook for a while. 3) As rice gets cooked, add Garam masala powder, sugar and toss it. Bhindi pulao is ready. Serve it with raita.
Cooking steps Wash chicken pieces and put salt and pepper powder on it. Boil oil in pan and fry chicken pieces. After frying set them aside. Now blend tomato and onion and put tomato paste in the oil. Saute it. Add the onion paste and ginger-garlic paste. Fry it well. Add cumin-coriander powder. Cook everything well till the raw smell goes away. Add turmeric powder and salt and sugar. Add water as much needed. Now add fried chicken pieces. Cover with a lid and cook in low flame for a while. Add garam masala powder. Serve it hot with rice or roti or pulao.
Paneer is fresh cheese which is beneficial for health. As it is versatile in nature it is the star ingredient of our kitchen. It goes well with all kinds of spices. This recipe is cooked in almond gravy with spices giving flavour.
Today I am sharing a paneer recipe which I had with kaju – kishmish pulao. It’s badami paneer.
A tasty and rich paneer gravy recipe made with tomato and almonds. Almond gives an amazing nutty taste and spices like garam masala powder gives flavour to the curry.
CUISINE – INDIAN
COURSE – MAIN COURSE
Preparation time -10 minutes
Cooking time -20 minutes
Total time -30 minutes
Paneer -300-gm. Almonds -1/2 cup. Raisin -1/4 cup. Ginger slice. Turmeric powder pinch. Tomato -1. Garam masala powder -1 tsp. Salt to taste. Oil to cook
Cut paneer into cubes. Fry paneer in oil and set aside.
Make a paste of tomato and ginger slice and almonds and raisins.
Put the paste in pan.
Add turmeric powder and salt in pan.
Saute them till the raw smell of the masala goes away.