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.

TOMATO PARATHA | HOW TO COOK TAMATAR KA PARATHA | INDIAN BREAKFAST RECIPE

Tamatar Ka Paratha is an Indian style flatbread which is flavoured with some spices and freshly pureed tomatoes. These Parathas taste so delicious that one can have them even without anything. The unique flavour of tomatoes makes it so tempting that there is no need for any curry or achar.

Me and my sister is a huge fan of Parathas. So my mother often cooks Parathas for Breakfast. But this Paratha is my surprise for her.

TAMATAR KA PARATHA RECIPE

INGREDIENTS

• 2 Cup Whole Wheat Flour
• 2 Large Tomato
• 1/2 inch Ginger slice
• 1 Red Chilli
• 1 Tsp Salt
• 1 Tsp Sugar
• 1 Tsp Garam Masala Powder
• 1 Tsp Carom Seeds

HOW TO COOK TAMATAR KA PARATHA

1. Take a bowl. Put the whole wheat flour.
2. Add the spices.
3. Make puree of tomato, ginger slice and chilli.
4. Pour the puree slowly in bowl and start kneading.
5. Don’t add water. Use more tomato if needed.
6. Knead the dough (Neither too soft not too hard).
7. Make small -medium size balls.
8. Dust the rolling board and pin with four.
9. Roll Parathas.
10. Fry them in oil.
11. Serve hot.

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.