Categories
Bengali pujo Mutton Recipe

KEEMA ALOO CURRY | MUTTON KEEMA CURRY RECIPE

A delicious easy to cook recipe

Aloo Keema curry tastes fabulous with roti. You can also pair this recipe with pulao.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -15 minutes
  • Cooking time -20 minutes
  • Author Tina

INGREDIENTS

  • 300 GM Mutton Keema
  • 1 Cup Potato Cubes
  • 1 Onion
  • 1 Tomato
  • 6 Garlic Cloves
  • 2 Tsp Garam Masala Powder
  • 1 Tsp Turmeric Powder
  • Salt to taste

Recipe Steps

  1. Pressure cook the Keema and potato cubes. Add 1 tsp turmeric powder and 1 Tsp Salt.
  2. Cut tomato, Onion, garlic cloves and ginger slice into thin slices. Make paste.
  3. Take 1 Tsp Garam Masala Powder and 1 Tsp Turmeric Powder in a bowl. Make paste.
  4. Add mustard oil in pan.
  5. Fry the Potato Cubes and set aside.
  6. Add the tomato onion paste.
  7. Add salt to taste.
  8. Saute them.
  9. Add the spice paste.
  10. Add the keema.
  11. Mix everything.
  12. Cook for few minutes.
  13. Add water as much needed.
  14. Cook till water absorbs the flavour of masala.
  15. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.
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
Bengali pujo DURGA PUJO SPECIAL RECIPE Noodles recipe

EGG NOODLES RECIPE | HOW TO COOK EASY EGG NOODLES | DURGA PUJO SPECIAL RECIPE

Noodles are something that everyone loves. If you are a noodle lover, then this easy egg noodles recipe is a must try. Being fan of Indo-Chinese dishes, we often make this egg noodles recipe at home. Combination of egg and veggies ,gives this dish a healthy dose. You can use as many veggies as you wish. Here I have added capsicum, carrots and onions. This is a great snack recipe which we prefer to indulge in Dinner.

Pair it with any Manchurian or curry based dish. We have paired it with scrambled egg feast.

This is an easy to cook recipe, and can be made with easily available ingredients. If wish extract the egg yolk, to make your treat healthier.

If you love your Noodles spicy, add dry red chilli flakes.

TIPS TO COOK PERFECT NOODLES

  1. Boil noodles carefully, otherwise noodles will become sticky. Add little bit oil in the water, it solves the issue of stickiness.
  2. Stir fry veggies carefully, soften them. Don’t burn them. Make sure to fry veggies in medium flame.
  • Cuisine – Indo-Chinese
  • Course – Snack/Main Course
  • Prep time -20 minutes
  • Cooking time -15 minutes
  • Author Tina

INGREDIENTS

  • 3 Packets Noodles
  • 3 Onion
  • 2 Capsicum
  • 2 Carrot
  • 1-2 Egg
  • 1 Tsp Black Pepper Powder
  • 1 Tsp Garam Masala Powder
  • Salt to taste
  • 1 Tsp Tomato Ketchup
  • Soya Oil to Cook

HOW TO COOK EASY EGG NOODLES

  1. Boil noodles in salt water. Drizzle soya oil in the water. This way noodles will not become messy.
  2. Drain out the water and set noodles aside.
  3. Now drizzle oil in pan.
  4. Break 1egg and pour it directly in pan.
  5. Toss it and set aside the scrambled egg.
  6. Now time to fry the veggies.
  7. Chop the veggies into thin slices.
  8. Pour oil in pan.
  9. Start with carrot frying. Carrots take long time to tend. Cook in medium-low flame. Cover in between to fasten cooking.
  10. As carrots get half fried, add capsicum slices. Add salt.
  11. Fry them till the capsicum slices start changing colour.
  12. Add onion slices. Onion gets cooked easily. Fry carefully so that Onion slices don’t get burnt neither becomes brown. Try to retain the colour.
  13. As veggies get cooked, add the noodles. Carefully mix with the already fried veggies. Now cook in high flame, otherwise noodles will stick with the bottom of the pan.
  14. Add 1 tsp Black Pepper Powder, 1 Tsp Garam Masala Powder.
  15. Mix everything very carefully so that mixing doesn’t break the noodles.
  16. Add ketchup. Slowly mix it.
  17. Time to add the scrambled egg pieces.
  18. Toss them.
  19. Transfer to a bowl and serve hot with side dish of your choice.

Now noodles can be served with any Manchurian or chilly based curry or any curry of your choice. We cooked an easy SCRAMBLED EGG FEAST to pair with the noodles.

HOW TO COOK SCRAMBLED EGG FEAST

INGREDIENTS

  • 3 Eggs
  • 3 Tomato
  • 6 Garlic Cloves
  • 1 Capsicum
  • 1 Onion
  • Salt to taste
  • 1 tsp Black Pepper Powder

HOW TO COOK SCRAMBLED EGG FEAST

  1. Take a bowl. Break eggs and put it in bowl.
  2. Add salt to taste, 1 Tsp Black Pepper Powder. Whisk everything.
  3. Pour oil in pan.
  4. Add the eggs.
  5. Stir the egg before it sets.
  6. Set aside the scrambled eggs.
  7. Now cut the tomato into thin slices. Put it in a blender. Add garlic cloves. Make paste.
  8. Put the paste in pan.
  9. Add 1 tsp salt.
  10. Saute them.
  11. Cut Onion and capsicum into cubes.
  12. Put it in pan.
  13. Toss everything.
  14. Add water.
  15. Wait for few minutes, till water absorbs the masala paste and the gravy becomes semi-dry.
  16. Add the scrambled egg. Toss everything and it’s ready.

See an easy-to-cook recipe , that you can pair with noodles. This recipe will also go well with fried rice or pulao. If want to pair with roti or chapati, make sure to make to thick up the gravy more, as this version is too dry for chapatis.

Categories
Bengali dish Bengali pujo Mutton Recipe

KOSHA MANGSHO (BENGALI MUTTON CURRY ) – DURGAPUJO SPECIAL RECIPE

A delicious spicy Bengali Mutton Curry cooked with Mutton and spices in mustard oil.

KOSHA MANGSHO – a must in all Bengali festivals or any special occasion. This Bengali Mutton Kosha is a bit at every Durga Pujo. Since only few days left to celebrate the biggest festival of Bengal, I am sharing recipes that will make Durga Pujo feast more alluring.

Kosha Mangsho – A popular traditional Bengali dish,cooked in a thick tomato-onion gravy together with Garam masala powder adding strong flavour to the curry.

There are two ways to COOK this KOSHA MANGSHO

  1. Marinate mutton pieces overnight with yoghurt and papaya zest and then slow cook in Kadai. Overnight marination gives adequate tenderness to the Mutton and the slow cooking process makes mutton curry more luscious.
  2. Other step is to pressure cook mutton for 20 minutes before cuddling them with spices in Kadai.

It’s best to use mustard oil to cook mutton curry since the pungent smell makes it more tempting.

  • Cuisine – Indian (Bengali)
  • Course – Main Course
  • Author Tina

INGREDIENTS

  • 500 gm Mutton
  • 2 Tomato (large)
  • 3 Onion (large)
  • 8-10 garlic cloves
  • 1/2 inch Ginger slice
  • Green Chilli
  • 1 tsp Turmeric Powder
  • Salt to taste
  • 1 tsp Sweet Curd
  • 1 tsp Garam Masala Powder
  • 1 tsp Sugar
  • Mustard Oil to Cook

HOW TO COOK BENGALI MUTTON KOSHA

  1. Marinate Mutton pieces with 1 tsp turmeric powder and salt to taste.
  2. Marinate for 30 minutes.
  3. Cut tomato, Onion into thin slices.
  4. Put it in pan. Add 4 Garlic Cloves.
  5. Saute for few minutes.
  6. Wait for few minutes till veggies soften and change its colour.
  7. Put it in mixer alongwith ginger slice. Make paste.
  8. Put the mutton pieces in cooker. Add 1 Onion (dices), 4 Garlic Cloves. Cook for 20 minutes
  9. Add mustard oil in pan.
  10. Temper the Oil with 1 tsp Sugar.
  11. Put the masala paste of tomato-onion . Saute for few minutes till masala starts changing colour.
  12. Take a bowl. Add 1 tsp turmeric powder, 1 Tsp Garam Masala Powder, 1 Tsp Salt, 1 Sweet Curd(sweet curd gives nice colour to the mutton, adds more texture and taste than yoghurt) little bit water and make smooth paste.
  13. As the tomato onion gravy paste start changing colour, add the curd paste.
  14. Cook in medium-low flame.
  15. Add the boiled mutton pieces.
  16. Cook in medium flame, let the Mutton pieces get cooked on its own.
  17. Add salt to taste.
  18. Add 1 tsp Ghee.
  19. Mix everything well.
  20. Add water.( Use the Mutton stock and the water poured in masala keeping bowl).
  21. Let it cook in medium flame now.
  22. Cook till oil starts floating on top.
  23. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

It goes best with rice or pulao.

Categories
Navaratri festival Special Recipe Paneer recipe Veg recipes

KADAI PANEER – NO ONION NO GARLIC PANEER RECIPE | DURGA PUJO SPECIAL RECIPE

Just few days left for Navratri, so here comes no onion no garlic meal – Kadai Paneer.

A flavourful dish cooked in a tomato based gravy without any onion and garlic. The signature of this recipe is that despite being cooked in minimal ingredients, the aroma and flavor of this recipe is outstanding.

It is another one of the popular paneer recipe available on menu of all restaurant.

Kadai Paneer gets its unique flavour from the freshly ground KADAI MASALA. Will soon upload the detailed preparation on my Blog.

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

Always dry roast the spices till it becomes fragnant, then grind to a fine powder, to get the best aroma in the curry.

INGREDIENTS

  • 500 gm Paneer
  • 3 Tomato
  • 1/2 inch Ginger Slice
  • 4 Tablespoon Kadai Masala
  • 2 tsp Garam Masala Powder
  • 1 Tsp Turmeric Powder
  • Salt and Gur to taste.
  • 1 tsp Lime juice
  • 1/2 Beetroot

HOW TO COOK KADAI PANEER

  1. Soak paneer in warm water for 10-15 minutes.
  2. Then marinate paneer cubes with salt and lime juice for at least 15 minutes.
  3. Cut tomato into slices. Squeeze ginger and put it in blender alongwith tomato slices. Cut beetroot into thin slices. Make a smooth paste.
  4. Add butter in pan.
  5. Fry paneer cubes. Set aside after frying.
  6. Pour oil in pan.
  7. Add the masala paste.
  8. Saute in medium flame for few minutes.
  9. Add the Kadai Masala, 1 tsp Garam Masala Powder and salt to taste.
  10. Cook till masala starts changing colour.
  11. Add water as much needed.
  12. Wait till water starts boiling.
  13. Add fried paneer cubes.
  14. Add gur to taste.
  15. Cook for few minutes more.
  16. As water absorbs the flavour of masala, it’s ready.
  17. Sprinkle 1 tsp Garam Masala Powder if wish.
Categories
Paneer recipe Veg recipes

PANEER BUTTER MASALA (RESTAURANT STYLE RECIPE AT HOME)

Called by various names, as Butter Paneer , Butter Paneer Masala ,is one of the most popular Paneer Recipe in India. A rich creamy dish of Paneer cooked in a tomato-cashew sauce. Spices such as red chilli powder, Garam masala powder, are also used.

I had first enjoyed this PANEER RECIPE when I took a trip in Varanasi, in my School days. A creamy gravy of cashews and tomatoes adding nutty flavour to the curry took my heart at very first bite. Since then I have tried this recipe at several restaurants and even My mom tried this recipe at home.

WHAT MAKES PANEER MAKHANI /PANEER BUTTER MASALA SO SPECIAL

Paneer chunks fried and cooked in an emulsied gravy of cashews,tomato and ginger holds special place in Indian cuisine. Being subtley different from the Mughlai style SHAHI PANEER this recipe is bit tangy in taste.

SOME ESSENTIAL TIPS

  1. Always marinate the paneer cubes with lemon juice and black pepper powder before frying them.
  2. Cut tomato into thin slice. Make smooth paste.
  3. If cashew is not available, use almonds, scrap the skin before making paste.

INGREDIENTS

  • 300 GM Paneer
  • 3 Tomato
  • 2 Onion
  • 6-8 Cashew Nuts
  • 1/2 inch Ginger slice
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp Garam Masala Powder
  • Soya Oil to Cook
  • 1 spoon Ghee

HOW TO COOK RESTAURANT STYLE PANEER BUTTER MASALA

  1. Cut paneer into cubes.
  2. Add 1 tsp salt and 1 Tsp Garam Masala Powder. Marinate for 30 minutes.
  3. Cut Onion, tomato into thin slices.
  4. Pour oil in pan. Add ghee.
  5. Put the cashew nuts for frying.
  6. Then add onion slices. Fry them.
  7. Then add tomato slices.
  8. Cook for few minutes.
  9. Take it out and let it cool. Make smooth paste of it in blender.
  10. Now fry paneer cubes. Set them aside after frying.
  11. Temper oil with 1 tsp Garam Masala Powder.
  12. Add the masala paste.
  13. Saute for few minutes.
  14. Add water as masala becomes golden.
  15. Add the fried paneer cubes.
  16. Add salt to taste.
  17. Cook till water absorbs the flavour of masala and the raw smell of water goes away.
  18. Serve hot.
Categories
Bengali dish Fish recipe

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.
Categories
Bengali dish Egg recipe

RESTAURANT STYLE EGG CURRY RECIPE | HOW TO COOK EGG CURRY | EGG CURRY RECIPE

A delicious, spicy and flavourful egg curry cooked in restaurant style. This egg curry is perfect when you want to cook something simple yet packed with flavours.

A popular Indian Curry , best served with rice , pulao or with Indian breads like Paratha or roti.

Eggs are something that I enjoy most, from cooking to eating. Also sometimes I even eat boiled eggs. Egg curry is something that we often cook at our house, also we add potatoes along with eggs in the curry.

Egg Curry – one of the popular side dish, that are cooked in several ways. Various regions of our country offers various types of egg curry, flavoured with various spices.

Today’s recipe is simple easy to cook curry , Bengali style Egg Curry.

TIPS

Always boil eggs before cooking.

Add teaspoon of salt in boiling. Add drop of oil in boiling, it helps in removing the shell easily without breaking the eggs.

INGREDIENTS

  • 4 Eggs
  • 2 Medium Size Potato
  • 1 Tomato
  • 1 Onion
  • 6 Garlic Cloves
  • 1 Bay Leaf
  • 2 Cardamom
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Coriander Powder
  • 2 Tsp Turmeric Powder
  • Salt to taste
  • 1 Tsp Sugar
  • Mustard Oil

HOW TO COOK EGG CURRY

  1. Boil eggs in salt water. Deshell them. Cut potatoes into cubes. Boil them.
  2. Coat eggs and potatoes with salt and turmeric powder.
  3. Pour mustard oil in pan. Fry the eggs and set aside.
  4. Temper oil with 1 tsp sugar and 1 dry red Chilli.
  5. Put the perboiled potato cubes for frying.
  6. Make a paste of tomato, Onion, garlic cloves, bay leaf, Cardamom.
  7. Put the masala paste in pan.
  8. Saute them.
  9. Add 1 tsp turmeric powder, salt to taste, 1 Tsp Coriander Powder, 1/2 tsp Garam Masala Powder.
  10. Saute them for few minutes.
  11. Add the fried eggs.
  12. Add water.
  13. Cook for few minutes in medium flame.
  14. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.
Categories
Breakfast Breakfast ideas Paratha recipe

PARATHA STUFFED WITH LEFTOVER CHOLE | PARATHA RECIPE | BREAKFAST RECIPE

A delicious Paratha Recipe cooked with leftover chole. It is one of those easy to cook recipe that you can cook with any leftover Dal or curry.

It happens many time, when we have leftover Dal or curry in our refrigerator and nobody wants to eat it anymore. This recipe is to make those leftover Dal/curry attractive, thus making it delectable.

Paratha is the easiest and quickest dish that can be cooked with this.

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

HOW TO COOK PARATHA STUFFED WITH LEFTOVER CHOLE

INGREDIENTS

  • Leftover chole
  • Dough
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Salt
  • Hing (Pinch)
  • Oil

PROCEDURE

  1. Take the leftover chole. Add salt, Garam Masala Powder, hing.
  2. Put oil in pan. Add the masala mixed leftover chole. Saute for few minutes.
  3. Transfer to a plate. Let it cool.
  4. Put it in a blender and make a paste.
  5. Make small balls from the dough.
  6. Stuff each of these ball with teaspoon of stuffing.
  7. Roll Paratha.
  8. Fry them in oil.
  9. Serve hot with curd or Achar.
Categories
Breakfast Breakfast ideas Paratha recipe

ONION PARATHA RECIPE | PYAAZ KA PARATHA RECIPE | BREAKFAST RECIPE

A simple every day Breakfast Recipe that tastes wonderful even without any side dish. It is very easy to cook and uses every day ingredients.

Instead of stuffing with onions, I have cured this recipe with a twist.

So, let’s give a break to regular Parathas and indulge in this crunchy Onion parathas. It tastes fabulous.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -20 minutes
  • Cooking time -10 minutes

HOW THE COOK ONION PARATHA

INGREDIENTS

  • 2 medium size Onion
  • 4-6 Garlic Cloves
  • 1 Tsp Black Salt
  • 1 Tsp Black Pepper Powder
  • Turmeric Powder (pinch)
  • Dough

PROCEDURE

  1. Sprinkle 1-2 tsp Flour over already set Dough ( If wish can prepare dough previous night, it speeds up schedule).
  2. Then make small balls from the dough.
  3. Chop the onion, garlic cloves into fine pieces. Add the spices. Toss everything.
  4. Roll Paratha.
  5. Drizzle oil in pan.
  6. Put the Paratha.
  7. Smear one side with egg mixture.
  8. Gently flip.
  9. Cook till both side gets cooked.
  10. Serve hot
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

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
Veg recipes

MASALA BHINDI FRY | HOW TO COOK SPICY BHINDI FRY| BHINDI FRY RECIPE

Bhindi or okra is rich in dietary fiber and vitamin C and K.

As I always say, bhindis, parwals are very popular in Bengali household. These two green vegetable are always available in our freeze. So let’s cook a spicy Bhindi Fry today with available ground spices.

Don’t confuse with the batter fried ones. This a stir fried recipe , bhindis are slit and stuffed with spice mix (eg . Garam Masala, pepper powder, or any locally available ground spices).

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

INGREDIENTS

  • 250 gm Bhindi
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Black Pepper Powder
  • 1 Tsp Black salt
  • 1 Tsp Coriander Powder
  • Mustard Oil to Fry
  • 1 Tsp Turmeric Powder
  • 1 Tsp Sugar

HOW TO COOK SPICY BHINDI FRY

Wash Bhindis. Pat them dry.

Cut the bottom and top part.

Slit Bhindis vertically.

Put all the masala in a bowl. Whisk everything.

Stuff each bhindi with the ground spices.

Put mustard oil in pan.

Put the masala stuffed bhindis in pan.

Fry in medium flame. Fry till the bhindis become golden brown in colour.

Serve hot with rice-dal combo or with chapati.

Categories
Bengali dish Potato recipe Veg recipes

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.