Sukto

A traditional Bengali recipe without which a typical Bengali menu is incomplete. Generally sukto has a biter taste with the addition of bitter gourd / leaves of pointed gourd (parwal / potol) but again sukto can be of various types with assorted vegetables. It is served with steamed rice.

Ingredients:

• 10-12 badi / bori (small sundried cakes made from urad dal batter)

Vegetables:

• 2 medium sized potatoes
• 2 small eggplant / aubergine / brinjals
• 2 small radish
• 1 green (raw) banana / kachha kela / kanchkola
• 2 small sweet potatoes / rangaloo
• 2 pointed gourd /parwal / potol
• 3 long drumstick, cut into 1-1/2� pieces
• 2 bitter gourd / uchchhe, finely chopped

Others:

• 2 tbsp wheat flour / atta
• 1-1/2 cup milk
• 1 tbsp poppy seeds
• 1 tbsp mustard seeds
• 1 green chilli
• 4 tbsp mustard oil (as required)
• 1 bay leaf
• 1-1/2 tsp panchphoron
• 2 tsp sugar
• 2 tsp salt (to taste)
• 2 dried red chillies
• 2 tbsp ghee

Procedure:

1. Wash all the vegetables. Peel potatoes and raw banana. Peel radish, sweet potatoes, pointed gourd and drum sticks in strips (alternate - peel and keep skin).
2. Cut the vegetables in half, lengthwise and then sideways (lengthwise).
3. Dry roast the Panchphoron on a griddle / tawa. Cool and grind to a coarse powder. Keep aside.
4. Blend mustard seeds, poppy seeds with a green chilli (add a little water) to form a smooth paste. Keep aside.
5. Mix the wheat flour with the milk (ensure that there are no lumps). Keep aside.
6. Heat 2 tbsp mustard oil in a pan. Saute and fry the badi till light brown. Keep aside. Fry the bittergourd till cooked and keep aside.
7. Heat the rest of the mustard oil in the kadhai. Add the bay leaf, dry red chilli and panchphoron and let them splutter.
8. Saute and fry the rest of the vegetables (except bittergourd). Add salt and sugar and stir fry for 5-7 minutes. When the vegetables are tender, add badi and water and bring to a boil.
9. Add mustard � poppy seeds paste. Mix well. Cover the pan with a lid and, simmer and cook for 5-10 mins until all the vegetables are well cooked.
10. Add the fried bittergourd, milk-wheat flour mixture & ghee and adjust the seasoning, mix well, bring to a boil and remove from flame.
11. Transfer in a serving bowl. Sprinkle the �Panch phoron� powder. Serve hot with steamed rice.

Tips
Cutting the vegetables is a key thing. Cut all the vegetables in 1 � inches long (sideways).
While frying the badis, don�t give too much oil as they tend to absorb the entire amount of oil.

Mughlai Dum Aloo

Bengali New Year (Subho Naba Barsha) is going to be celebrated in 2 days time. It is celebrated with joy and following centuries old customs and traditions. Traditional recipes are prepared and are an essential part to welcome guests. A recipe for delicious Mughlai Aloo Dum.

Ingredients:

• 250 gms small sized potatoes (equal size)
• 3 onions, finely sliced
• 3 small tomatoes, finely chopped
• 3 tbsp watermelon seeds (magaz)
• 1 tbsp poppy seeds (khuskhus / posto)
• 1" ginger, finely chopped
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1/4 tsp amchoor powder (optional)
• 1-1/2 tsp salt (to taste)
• 3 tbsp oil
• 2 cups water (as required)
• 1 bunch coriander leaves, finely chopped, for garnishing

Procedure:

1. Wash, peel and cut potatoes into 2 equal halves. Heat oil in a kadhai, deep dry the halved potatoes on medium flame till golden brown. Drain oil and keep aside.
2. Deep fry the sliced onions to a golden brown colour. Remove from oil and grind the fried onions to a paste (add a little water, if required). Keep the onion paste aside.
3. Soak watermelon seeds & poppy seeds in 1/2 cup hot water for 15 mins. Grind to a fine paste.
4. Blanch tomatoes. Blend the tomatoes with ginger and 1/2 cup water to form a smooth puree.
5. Heat oil once again. Add cumin seeds and let them splutter. Add red chilli powder. Stir fry. Add onion paste and cook for 2 mins. Now add tomato paste, mix and stir fry. Reduce flame and cook for 4-5 mins till oil separates.
6. Add the watermelon-poppy seeds paste, salt, garam masala powder and amchoor powder. Stir for 2 mins.
7. Add 1 cup of water and bring the gravy to a boil. Add the fried potatoes. Simmer and cook the potatoes for 5-6 mins or until the potatoes are tender and coated with the masala.
8. Transfer to a serving bowl, garnish with chopped coriander leaves and serve hot.

Roasted Tomato Chutney

A delicuous chutney made with ripe tomatoes to savour in hot afternoon with rice and curries. My mom-in-law used to make this chutney by roasting ripe red tomatoes specially during summer time. I loved that smoky taste and flavour of roasted tomatoes. So here is the recipe for Roasted Tomato Chutney as learnt from her.

Ingredients:

• 5-6 medium sized tomatoes
• 3 onions, finely chopped
• 3-4 bunch fresh coriander leaves, finely chopped
• 1 red chili
• 1 green chilli
• 4-5 tbsp powdered sugar (to taste)
• � tsp salt (to taste)

Procedure:

Wash the tomatoes. Place the tomatoes on a wire mesh on the gas.

Switch on gas and roast the tomatoes till the tomato skin starts to blacken.

Use a tong to turn the tomatoes and ensure they are roasted on all sides. (Insert a fork to ensure whether the inside is soft or not).

Switch off gas, remove the tomatoes and collect in a plate. Slowly and carefully remove the outer blackened skin (it is easier to remove the skin while the tomatoes are still a little hot).

Take a mixing bowl. Add salt, sugar & the skinned tomatoes and mash the tomatoes coarsely. (Try to mix with the sugar while the tomatoes are hot so that sugar gets dissolved easily).

Add the chopped red & green chilli and coriander leaves and mix thoroughly.

You can refrigerate the chutney or serve at room temperature with rice / paranthas.

This is my second entry for Fall in Love (FIL) - Tomato event hosted by Sanghi of Sanghi's Food Delights.

Aloo Dum

Aloo dum is a very simple recipe for potatoes cooked with Indian spices for plenty of flavor. There are several different variations of cooking aloo dum like kashmiri aloo dum, stuffed aloo dum and even pure vegetarian aloo dum.

This is the recipe for pure vegetarian aloo dum (for those who do not take onions in their food items).

Ingredients:

• 500 gms small potatoes, (uniform size)
• 1 tbsp ginger paste (grated ginger)
• 1 tbsp garlic paste (grated garlic)
• 1 bay leaf
• 1 inch cinnamon stick
• 2 green cardamoms
• 2 cloves garlic
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 - � tsp cumin powder
• 1 large tomato, finely chopped
• 1 tsp sugar
• salt to taste
• � tsp red chili powder (to taste)
• 1 tsp garam masala powder
• 2 tbsp oil
• 1 tsp ghee
• 1 cup water (as required for gravy)
• 2 bunch coriander leaves, finely chopped

Procedure:

1. Wash the potatoes thoroughly, retain the skin and prick the potatoes with a fork.
2. Take a pressure cooker, boil just enough water, add a pinch of salt and release the potatoes when the water starts to boil. Give one whistle only to cook the potatoes until just tender. (otherwise potatoes will turn too mushy).
3. Drain the water and peel the outer skin of the boiled potatoes. Keep aside.
4. Take a kadhai, heat oil. Lower the flame, add sugar and let it caramelize (But not too dark otherwise the whole dish will have a burnt taste).
5. Add the bay leaf and the whole spices (cinnamon stick, cardamoms & cloves).
6. Add the ginger & garlic paste and turmeric powder and stir fry.
7. Add the coriander & cumin powder. Stir fry.
8. Add the chopped tomatoes, salt and red chilli powder and mix well with the fried spices. Add a little water if you want gravy.
9. Release the potatoes in the kadhai, mix well and cook on high flame till all the spices are uniformly coated.
10. Lower the flame and cook for 5-7 mins (till the potatoes are cooked). Check the gravy as required.
11. Just before removing add ghee & garam masala powder and mix well.
12. Transfer to a serving bowl / plate. Garnish with chopped coriander leaves and serve hot with puri (luchi) / parantha.

Kumro Phul Bhaja

Fried dish or Bhaja as the Bengalies call them are an important part of a midday meal in bengali cuisine. It accompanies a meal of rice and dal and makes a wonderful side dish. Some of the popular fries are Aloo Bhaja (potato fries), begun bhaja (fried brinjal), bodi bhaja, shak bhaja, potol bhaja (fried parwal) to name a few.
Some fries are prepared by deep frying the ingredients directly in oil and some are prepared by frying the ingredients, coated with a batter.

Here is the recipe for kumro phul bhaja. They are fried pakoras made with the fresh yellow flowers of pumpkin and fried after being coated in batter made of besan / flour.

Ingredients:

• 20 kumro phool (pumpkin flowers)
• 1 cup besan
• water (for making batter)
• � tsp poppy seeds
• � tsp red chilli powder
• salt to taste
• oil for deep frying
• a pinch of baking soda

Preparation:

1. Wash the kumro phul (pumpkin flowers) well and remove the stigma from the center and drain off the water.
2. Sprinkle a little salt on the pumpkin flowers. Keep aside.
3. Sieve besan in a bowl and add baking soda. Mix well.
4. Slowly add water and mix with hand (in one circular motion) to form a smoother batter of thick consistency.
5. Add poppy seeds, salt and red chili powder in the batter and mix well.
6. Heat oil in a deep frying pan, add 1 tsp of hot oil in the batter and mix well.
7. Dip the pumpkin flowers in the batter and slowly release the pumpkin flowers in the oil.
8. Deep fry the pumpkin flowers till rich brown.
9. Remove from the pan and drain extra oil on absorbed paper.
10. Serve hot with steamed rice and dal.

Tips:

If you have to add some ingredients to the batter, always add after making the batter, otherwise it becomes difficult to mix the ingredients and to form a smooth batter.

Gulab Jamun

Gulab jamun is one of the popular Indian sweet dishes, most often eaten as a dessert, usually at major festivals (Diwali) or major celebrations (like Marriages�).
Gulab jamun is a type of dumpling made of flour & khoya / chhena and soaked in a sugar syrup flavored with cardamom seeds and rosewater or saffron. The sugar syrup used in it has rose water added so it smells like rose, and the shape of gulab jamun is mainly like Jamun (Jamun / Jam, a deep purple coloured Indian berry), so the sweet dish gets the name gujab jamun.

Ingredients:

• 1/2 cup flour / maida
• 1 cup khoya
• 1/2 cup milk powder
• 1/2 tsp baking soda
• a little milk
• 18-20 anar dana / nakul dana
• 1 tbsp ghee
• white oil, for deep frying

Sugar Syrup

• 3 cups sugar
• 6 cups water
• 2 tsp rose water
• 4-5 green cardamom (chhoti elaichi)
• few strands of saffron

Procedure:

To prepare sugar syrup:

1. Take a deep pan, mix the 2 cups of sugar to 1 cup of water. (ratio is 1 part of sugar to 2 parts of water) and bring to a boil.
2. Add 4-5 cardamom pods (crushed), rose water and saffron.
3. Mix with a wooden ladle until all the sugar is dissolved in water. (Do not overheat, or else sugar will get caramelized / hard).
4. Boil the syrup and then simmer to reduce the water by half.
5. Check the consistency by pouring a little syrup from the ladle into the pan. (Remember not to put your hand in the warm syrup to test consistency).
6. If the syrup takes times to pour, it means syrup is ready.
7. Clear the syrup by removing the scum formed on the top and transfer the hot syrup into a serving dish.

To prepare dough:

1. Prepare the dough by combining the khoya, flour & milk powder and baking soda and mix thoroughly.
2. Add a little milk and knead to make a smooth dough (but not sticky).
3. Divide the dough into 18-20 small portions. Put anar dana (nokul dana, small sweetened balls) inside each balls.
4. Apply a little ghee on both the palms and roll the balls between slightly greased palms into a smooth round ball.

Frying the dumplings:

1. Take another deep pan, heat the oil on high flame and then lower the heat to medium.
2. Slowly release the small balls into the hot oil from the side of the pan, one by one. (fry 5-6 at a time and not more than that).
3. Do not move the balls, gently shake the pan and allow the oil to flow on each ball and also to keep the balls from browning on just one side.
4. Fry till golden brown (ensure even browning on all sides). Slowly the balls (slightly browned) will rise to the surface.
5. Remember to fry the balls very slowly under medium temperature to ensure complete cooking from inside.
6. Repeat the process till all the balls are fried. Keep aside.

Soaking the fried balls in the syrup:

1. Add the fried gulab jamuns directly into the warm syrup (you may heat the syrup a little).
2. Allow the gulab jamuns to soak in the sugar syrup for 2 hours.

Serve the gulab jaumuns warm or at room temperature.

Tips:

1. If the temperature of the oil is too high then the gulab jamuns tend to break (cracks appear on the surface of the gulab jamuns).
2. Adjust the temperature to ensure that the gulab jamuns do not break / cook too quickly.
3. Also do not fry on very high flame as the dumplings will burn on the outside and remain raw inside.
4. If you find the sugar syrup consistency too thick, add a little water or if the syrup consistency is watery, add a little sugar to get that perfect consistency.

Sukha Gobi Sabzi

Another mouth watering North Indian recipe with cauliflower being the main ingredient.

I prepared this recipe in the microwave where the cauliflower retains its natural flavour and taste.

Ingredients:

• 1 cauliflower (250-300 gms)
• paste of 1 onion
• paste of 2 tomatoes
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp garam masala powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds (jeera)
• 1 tbsp oil
• salt (to taste)
• 1 bunch coriander leaves, finely chopped (for garnishing)

Preparation:

1. Wash and cut cauliflower into small florets.
2. Take a microwave safe bowl and microwave oil at 100% for 30 secs.
3. Take a small bowl and make a paste by mixing onion, tomatoes and ginger & garlic paste with a little water. Keep aside.
4. Add cumin seeds, salt and turmeric powder and the prepared paste and microwave at 100% power for 4-5 mins. Stir in between.
5. Add cauliflower florets, garam masala. Add 1/2 cup water.
6. Microwave covered for 5 mins. at 100% power. Again microwave for 4 more mins at 60% power.
7. Allow to stand for 5 mins.
8. Remove bowl from microwave oven and garnish with chopped coriander leaves.
9. Serve hot with roti / parantha.

Besan Dhokla

Dhokla is a popular & delicious Gujarati (vegetarian) recipe. Dhokla can be of various types like Khaman Dhokla, Khatta Dhokla, Cheese Dhokla and Rasia Dhokla and even innovative Sandwich Dhokla (a combination of any 2 Dhoklas).

Dhokla is a steamed food preparation, so it can be used as a healthy snack to other fast foods.

Previously making Dhoklas for me was buying those ready made packs and preparing dhoklas by following the instructions. If the measurements written at the back of the pack was not followed properly, the dhoklas did not turn out to be fluffy.

After I had a microwave, I tried making dhoklas with the proper ingredients and procedure. Believe me, the final dhokla did look nice and tasted delicious too (though I had to try a couple of times to get that perfect looking dhokla!)

Ingredients:

Dhokla:

• 1 cup curd
• 1/2 cup besan (gram flour)
• 1/2 tsp baking soda / soda-bi-carbonate
• 1/2 tsp turmeric powder
• a pinch of sugar
• 1 tbsp lemon juice
• 1 tsp eno fruit salt
• 1 cup water
• salt (to taste)
• 1 tsp green chillli paste
• 1 tsp mango powder (optional)

Tempering:

• 1 tsp oil
• 1 tsp mustard seeds
• 4-5 curry patta (curry leaves)
• 5-6 whole green chillies (slit lengthwise)

Garnish:

• 1 bunch coriander leaves, finely chopped
• 2 tbsp grated coconut

Method:

Dhokla:

1. Grease a microwave safe flat dish with little oil. Keep aside.
2. Take a bowl, mix all the ingredients of dhokla and beat well.
3. Pour the mixture into the greased dish.
4. Microwave (covered) at 60% power for 5-6 mins.
5. When ready, pour 1 cup of water (with mango powder, optional) over the dhokla till the dhokla absorbs all the water. Cover and keep aside.

Tempering:

1. In another microwave safe bowl, microwave oil at 100% power for 30 secs.
2. Add all the ingredients (except grated coconut & chopped coriander leaves) and microwave for 2 mins.
3. Take out the dhokla and transfer in a serving plate.
4. Spread the tempering evenly on the dhokla and cut into pieces.

Serve: Garnish with grated coconut and chopped coriander leaves. Serve with white (coconut) chutney / green (dhania) chutney or with imli (tamarind) chutney.

Strawberry & Cream Phirni

Phirni is a traditional North Indian sweet dish / kheer generally made up of milk, rice paste and sugar. You can add fruits of your choice like mango, strawberries, lichis, peaches etc. to have an unique Indian Dessert.

Recipe for Strawberry & Cream Phirni

Ingredients:

• 4 tbsps (55 gms) long grain rice / basmati rice
• 4 cups (1 ltr) milk
• 12-15 fresh strawberries
• � tsp green cardamom powder
• 50 gms / 7 tbsp sugar
• 1 tsp whipped cream
• 3 tbsp seedless raisins
• 3 tbsp almonds, chopped
• 3 tbsp pista, finely sliced
• Silver warq, for garnishing

Method:

1. Clean, wash and soak the rice in water for half an hour (30 mins).
2. Drain the water and grind the soaked rice to form a smooth paste.
3. Dilute the rice paste with a little water. Keep aside.
4. Wash, hull (mentioned below) and slice two strawberries and keep then aside for garnishing. Finely chop the remaining strawberries.
5. Soak almonds & pista in a little amount of boiled water (so that it is esay to peel the outer skin). Drain water. Peel & slice almonds & pista. Keep aside.
6. In a microwave safe bowl, boil milk at 100% power for 6-7 minutes. Stir in between. Microwave again at 50% power for 5 more mins.
7. Add sugar, rice paste, cardamom powder and 2 tbsp each of raisins, almonds & pista.
8. Cover the bowl and microwave at 60% power for 10 mins or until the phirni / kheer thickens.
9. (The phirni / kheer will thicken if allowed to stand either in the microwave or at room temperature for 10 minutes).
10. When cool, add cream. Microwave at 40% power for 5-6 mins.
11. Take the dish out of the microwave and cool to room temperature and stir in the chopped strawberries. Mix well.
12. Pour the phirni into individual small earthenware serving bowls.
13. Garnish phirni with the rest of the raisins, almonds, pista & strawberry slices and chill in the refrigerator.
14. Serve chilled.

Tips: For a low calorie phirni / kheer, use toned milk and reduce the amount of dry fruits and omit cream.

Carving out strawberry Slices: The hull is the green leafy top of the strawberry, which is removed before cooking or serving.
Hold a sharp knife in an angle and cut, in a circular motion, around the green leafy top of the strawberry and into the flesh underneath.
Remove the hull and wash strawberries thoroughly under cold running water before using).

Kesari Phirni

Phirni is a traditional North Indian sweet dish / kheer made of milk, rice and sugar. Here is the recipe for Kesari Phirni in a microwave.

Ingredients

• 50 gms long grain rice / basmati rice
• 500 ml milk
• � tsp cardamom powder
• 50 gms / 7 tbsp sugar
• A few strands of saffron
• 1 tsp whipped cream
• 3 tbsp seedless raisins
• 3 tbsp almonds, chopped
• 3 tbsp cashew nuts, halved
• 3 tbsp pista, sliced

Procedure:

1. Clean wash and soak the rice in 100 ml water for 30 mins. Drain the water and grind rice to form a smooth paste with a little water. keep aside.
2. In a microwave safe bowl, boil milk at 100% power for 6-7 minutes. Stir in between. Microwave again at 50% power for 5 more mins.
3. Add sugar, rice paste, saffron and half of the dried fruits. Cover the bowl and microwave at 60% power for 10 mins or until it thickens. (The kheer will thicken if allowed to stand either in the microwave or at room temperature for 10 minutes).
4. When cool, add cream. Microwave at 40% power for 7-8 mins.
5. Take the dish out of the microwave and cool slightly.
6. Garnish the kheer with rest of the dried fruits and cardamom powder and chill in the refrigerator.
7. Serve chilled.

Tips: for a low calorie kheer, use toned milk and reduce the amount of dry fruits and omit cream.

Sending this delicious pasta kheer to MEC : Puddings hosted by Jayasree (the event started by Srivalli)