Categories
Bengali pujo DURGA PUJO SPECIAL RECIPE Veg recipes

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.
Categories
Paneer recipe Starter Recipe

PANEER TIKKA RECIPE | DRY PANEER TIKKA COOKED ON KADAI | STARTER RECIPE

https://www.instagram.com/reel/CGH7uFClVvJ/?igshid=78wgq4qdradw

A popular starter recipe cooked from marinating paneer chunks with spices and then dry roasting them on kadai. This dry version of Paneer Tikka is mainly served as starter.

There are two versions of Paneer Tikka – one is Paneer Tikka Gravy which is used as starter as well as side dish for roti/pulao. This veggie Special , quick and easy paneer preparation is very popular for its flavour.

  • Cuisine – Indian
  • Course – Starter
  • Prep time -30 minutes
  • Cooking time -10 minutes.

INGREDIENTS

  • 200 GM Paneer
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Coriander Powder
  • Salt to taste
  • 1 tsp Ginger Paste

HOW TO COOK PANEER TIKKA ON KADAI

  1. Cut paneer into cubes. Wash them thoroughly. Soak it in lukewarm water for at least 30 minutes before any further steps.
  2. Then take the paneer in a bowl.
  3. Add salt to taste, 1 Tsp Garam Masala Powder, 1 Tsp Coriander Powder. Coat paneer cubes well. Marinate for 30 minutes.
  4. Next put the marinated paneer cubes in Kadai. Roast them in medium flame.
  5. Transfer to a plate , it’s ready to serve.
Categories
Bengali dish Breakfast Breakfast ideas Paratha recipe

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.
Categories
Bengali dish

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.
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
Prawn recipe

LAJAWAB PRAWN| How to Cook Bengali style delicious Prawn Curry

Being a Bong , fish is my weakness, on top of it #shrimp is my favorite. You can make me do any work over a bowl of yummy shrimp curry. In my blog I have posted several recipes on shrimp.

A) Kochu diye Chingri. A typical Bengali style dish where shrimps are fried and then cooked with taro root.

https://letscookwithtina.wordpress.com/2019/07/31/kochu-diye-chingri/
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B) Onion Prawn. Prawns are tossed in oil with onion cubes. It is less spicy.

https://letscookwithtina.wordpress.com/2019/06/17/onion-prawn/
(opens in a new tab)

C) PRAWN DO PYAZA. Fried shrimps are cooked in the gravy of tomato garlic where fried onion rings are added to the top.

https://letscookwithtina.wordpress.com/2019/08/11/prawn-do-pyaza/
(opens in a new tab)

D) Chilli Prawn. A bengali version of the popular Chinese preparation of the prawn.

https://letscookwithtina.wordpress.com/2019/08/31/chilli-prawn/
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E) Chingrir bati Chorchori. An age old bengali recipe for prawn. It is very popular in the Bengali household.

https://letscookwithtina.wordpress.com/2019/09/19/prawn-recipe/
(opens in a new tab)

Today I am sharing another prawn recipe.

Preparation time-10 mins Cooking time-20 minutes Total time -30 minutes

INGREDIENTS. ✓Prawns -250 gm ✓ Tomato -1 large. ✓ Garlic cloves -4 to 5. ✓Coriander powder-1tsp. ✓ Turmeric powder -1/2 tsp. ✓Salt to taste. ✓Potato cubes

COOKING STEPS. 1) First step involves washing of prawns. Prawns need to be washed throughly. Sprinkle turmeric powder on the prawns. Then boil oil in pan and fry prawns in the oil. Add the potato cubes in the same oil.

2)Now prepare a paste of tomato and garlic. As the prawns get fried, add the paste. Add salt to taste. Add the coriander powder.

3) Cook everything till the raw smell goes away. Add water if needed.

Cook in low flame for a while till the water starts boiling. As the gravy gets cooked , it is ready to serve.

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Uncategorized

5 EASY POTATO RECIPES

A) Aloo bhaja. It is very popular Bengali side dish. It goes best with rice and dal combo. Often we love to munch it while sipping tea /coffee.

https://letscookwithtina.wordpress.com/2019/10/12/aloo-bhaja/
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B) Niramish Aloor dum. Another awesome bengali recipe straight from our kitchen. It has been cooked without onion and garlic. It is a very tasty delicacy which you can have even on the eve of any pujo.

https://letscookwithtina.wordpress.com/2019/08/20/niramish-aloor-dum/
(opens in a new tab)

C) Aloo Posto. If you ever ask a Bong what is his/ her first time, Mark my words, the answer is gonna be ALOO POSTO. It’s our comfort food. It is less spicy but very tasty. Have it one day with biulir dal (a popular dal of Bengal).

https://letscookwithtina.wordpress.com/2019/09/24/aloo-posto/
(opens in a new tab)

E) Aloo Dal ki Sabzi. Another master blaster from my Mom’s kitchen. This is one goes best with phulkas. It is bit spicy.

https://letscookwithtina.wordpress.com/2019/08/03/aloo-cholar-daler-torkari-aloo-curry-with-split-chick-peas/
(opens in a new tab)

F) Bengali style Potato Chicken curry. This blast from the past is the yummiest out of all. It’s a mandatory meal for our Sunday lunch 😋. Have you checked the recipe. Do it then.

https://letscookwithtina.wordpress.com/2019/08/27/aloo-chicken-curry/
(opens in a new tab)

HAPPY WEEKEND FOLKS 🤗

Categories
Uncategorized

Lunch at HAKA

Since I started blogging I have only posted recipes which I have cooked. But today I am sharing something different. Yesterday we went to a restaurant to celebrate my sister’s graduation. Also she got her first job. Hence double celebration. We choose HAKA @CITY CENTER 1.

Firstly I would like to state about the ambience… It’s awesome. It’s a family restaurant. You can visit there with your family and friends. Staffs are very courteous. They give each and every customer equal care and service. Now comes the menu. You can easily view the menu in Zomato. But I would like to mention few things. Every dish served there are hot and delectable. Also it’s pocket friendly.

Now comes to my choice.. What we had for lunch???

We kept our menu simple. We had……. For starter we had Chicken Hakka Soup and Shanghai Chicken Spring Roll

Soup was hot and delectable. I can still feel it’s taste. Now comes the roll. It’s crunchy outside but the inside stuffing is tender. We enjoyed it.

Next is the main course where we ordered Stir fried Hakka Noodles Chicken and Pepper garlic Chicken.

I admit Chicken is our first crush…still it was the best Chinese preparation of Chicken we ever had. Chicken pieces were tender inside and crunchy outside. Smell of pepper and garlic was just up to the mark. Also the taste of the preparation was simply mind blowing. Now comes the noodles which came in with it’s awesome taste. The noodles were cooked so beautifully , it wasn’t soggy at all. It was fried carefully that strands were perfect throughout.

Now comes the most important course …. Dessert. We had Sizzling Chocolate Brownie with Ice cream.

Words are falling short to describe beauty of it. Warm at the bottom and ice cream at the top the dessert made our lunch just perfect.

So that was our experience at HAKA penned by me.

Categories
Bhindi recipe

Bhindi Do Pyaza

Bhindi is that popular vegetable in our Kitchen that we have it every alternate days. The recipe which I am sharing today can be cooked in various ways. If you Google it you will find various procedures. I am sharing a very easy way of cooking it.

Ingredients Bhindi or Okra Onion Ginger-garlic paste. Tomato. Turmeric powder. Pepper powder. Salt and sugar

Wash bhindis and chop it. Boil oil in pan and fry bhindis in the oil. Blend tomato and onion. Now add ginger-garlic paste in the pan. Add onion tomato paste, pepper powder, turmeric powder, salt and sugar. Cook in low flame for a while. Add water as much needed. Serve it hot .