Chaanar Borar Dalna

About this Recipe...

We all know that Bengalis are famous for their fish eating habits, but there are so many such recipes which are pure vegetarian and prepared on some special occasions like Pujas or festivals. In most of the Bengali houses, there is one particular day in the week, when pure vegetarian foods are prepared without onion and garlic because we believe that onion and garlic are non-veg.

So back to today's recipe, it is a very common recipe in every Bengali household and I prepared it very often and everybody loves it. It is called 'Chaanar Borar Dalna' or Cottage cheese dumplings curry. Here fresh homemade paneer or chaana is used to make this dumplings or bora and then the gravy is cooked with potato, cauliflower and minimum spices. Adding cauliflower is optional you can only use potato in this curry.

These dumplings are very tasty and you can even serve it as a appetizer or side dish with some green chutney, it will disappear in no time. Don't compare this curry with Malai Kofta because both are completely different in taste and texture wise. Whereas malai kofta is having a rich gravy with cream and cashew paste, this Bengali style curry is mild and having a complete different taste. So try this recipe at home and you will definitely love it and use only homemade paneer. Don't even try it with store bought paneer, you will not get the perfect taste. So give it a try and enjoy this special and simple curry with rice or paratha.

Ingredients

For the Chaanar Bora or Dumplings

• 1 Cup Fresh homemade chaana or paneer
• Salt to taste
• 1/2 tsp Sugar
• 1/2 tsp Red chili powder
• 1 Tbsp All purpose flour for binding
• Oil for frying the bora

For the Curry

• 1 Medium size potato cut into length wise
• 1 Cup Cauliflower florets
• 2 Tbsp Oil
• 1 Dry red chili
• 1 Bay leaf
• 1 Piece Cinnamon stick
• 2 Green cardamom
• 2-3 cloves
• 1 tsp Cumin seeds
• 1 Tbsp Ginger-green chili paste
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Red chilli powder
• Salt to taste
• 1/2 Cup Tomato puree
• Water as required for making the gravy
• 1/2 tsp Garam masala powder
• 1/2 tsp Ghee or clarified butter

Directions

1. To make the chaanar bora or cottage cheese dumplings, take the chaana in a plate and add salt, sugar, red chili powder and all purpose flour for binding.
   
2. Mix everything and knead it very well. Make cracks free small patty shape balls or in Bengali we call it 'bora'.
   
3. Now heat oil in a pan and fry the bora in oil till it gets golden color from all the sides.
   
4. Remove it from the pan and keep it in a absorbent paper towel.
5. Now on the same pan fry the potato and cauliflower and keep it aside.
   
6. In the same pan heat some more oil if required and add bay leaf, dried red chili, cinnamon stick, cardamom, cloves and cumin seeds for tempering.
   
7. Fry it for few seconds and then add ginger-green chili paste and all the dry spices with little water and fry it for 1-2 minutes.
   
8. Next add the tomato purée to it and mix it well with the spices.
   
9. Cover the pan and cook it for 3-4 minutes.
10. After 3-4 minutes remove the lid from the pan and add required amount of water for the gravy.
11. Cover it and let the gravy comes to a boil.
12. When the gravy will start boiling, add salt to taste and fried potato and cauliflower to it.
    
13. Simmer it for few minutes till the vegetables get cooked properly.
14. Now add the chaanar bora to it and cook it for another 2-3 minutes.
    
15. Finally sprinkle some garam masala powder and ghee to it and switch off the flame.
16. Your Chaanar Borar Dalna is ready, serve it with hot steamed rice and enjoy.
    

Tofu Aloo Matar

About this Recipe...

It is a very simple recipe of Aloo Matar with protein rich tofu, however you can substitute paneer with tofu. I have mentioned Jain style because this recipe is made without onion and garlic. I have used tomato based gravy on it. A simple, delicious and light vegetarian delight goes well with both rice and any indian bread.

Ingredients

• Tofu cut into cubes 25-30 pieces
• 1 potato cut into cubes
• 2 tbsp Oil
• 1 One inch long cinnamon stick
• 2 Pieces Cardamom
• 3-4 cloves
• 5-6 Black pepper corn
• 1 Piece Bay leaf
• 1 Whole dried red chili broken into two parts
• 1/4 tsp Asafoetida
• 1/2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 1/2 Cup Tomato puree
• 1 Tbsp Ginger-green chili paste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Red chilli powder
• 1 Cup Frozen green peas
• 1/2 tsp Dried fenugreek leaves
• Salt as per taste
• 1/2 tsp Garam masala powder
• Water as required for making the gravy

Directions

1. First of all lightly fry the tofu cubes and potato cubes and set it aside.
2. Now in a pan heat up some oil and add bay leaf, cinnamon stick, cardamom, cloves, pepper corn, dried red chili, cumin seeds and asafoetida for tempering.
3. Now add the tomato purée and ginger chili paste, mix it well with the whole spices and cover the lid for 2-3 minutes.
4. Remove the lid and mix it once again, when the oil starts separating from the spices, add all the dry spices and mix it well.
5. Now add required amount of water to the pan for the gravy, cover the lid and let it come to a boil.
6. When the gravy will start boiling then add the fried potato cubes, green peas and salt, cover the lid and cook it.
7. When potatoes will cooked nicely add the lightly fried tofu pieces and cook it for few minutes so the tofu can absorb some flavor of the curry.
8. Now take dried fenugreek leaves in between your palms, crushed it and add it to the gravy and mix everything well.
9. Finally sprinkle some garam masala powder, stir it once again and your Tofu Aloo Matar curry is ready to enjoy.

Note:
Potato is optional in this curry, if you don't like then you can omit it.
Instead of tofu you can use paneer in this curry.

Baked Bread Potato Roll

About this Recipe...

Bread potato roll is one of my favorite evening snack since my childhood. Especially in winter, my elder sister used to made this rolls for me and I finished this delicious deep fried rolls in no time. From past few days I was craving for those rolls, but don't want to deep fried it. I usually avoid deep fried foods, always try to find a way for baked or shallow fried recipes. So I thought, instead of deep frying, I will bake this rolls in oven.

Hence made this baked version of my favorite snack with very less oil. Though the taste is not similar with the fried one, which my sister used to made. But this is much healthier and perfect for breakfast or evening snack, even it is a good option for kids lunch box also. Once in a while you can have the fried one, but make this baked version of yummy bread rolls and you will love it. I like potatoes in my bread rolls but you can use any stuffing of your choice, it will be more tasty.

Ingredients

• 4 Slices of whole wheat bread
• 1 Tbsp Oil for brushing
• White Sesame seeds
• 1 Large potato boiled and mashed
• 1/4 Cup Finely chopped onion
• 1 Green chili finely chopped
• 1/4 tsp Aamchur powder
• 1/8 tsp Black salt
• 1/4 tsp Black pepper powder
• Salt as per taste
• Finely chopped cilantro

Directions

1. In a mixing bowl, add boiled and mashed potato, chopped onion, green chili, cilantro, salt and all the other dry spices and mix them well.
2. Now take the bread slices and cut the edges of it.
3. Roll the bread slice with a rolling pin to get a nice flat bread.
   
4. Now take generous amount of potato mixture and put it in the bread slice.
   
5. Now gently roll the bread and apply some water on the edge of the bread to seal it properly so the stuffing won't come out.
   
6. Now brush some oil on all the sides of the bread and apply some sesame seeds on top of it.
7. Transfer the bread roll on a baking tray and bake it for 8-10 minutes in a 375F preheated oven.
   
8. The bread rolls are baked nicely and get a crisp texture and the sesame seeds are giving a nutty flavour.
   
9. It is ready to serve now, serve it hot with tomato ketch up and enjoy this healthy quick snack.

Begun Pora

About this Recipe...

Begun Pora/Bharta or roasted eggplant mash is one of traditional bengali recipe which is made very frequently in every bengali household. It is very similar to Punjabi baigan Bharta recipe, because in both case the eggplant is roasted first, and then the other ingredients are mixed with the eggplant. I already blogged about the Punjabi baigan Bharta so this time it is something about a recipe which I loved from my childhood days. In our home, in winter, my mom makes this dish very frequently for our lunch or dinner, when the fresh eggplants are available in the market.

The basic difference between the Punjabi baigan bharta and bengali begun Pora is that the former is roasted in open flame and then cooked with all the spices. But begun Pora is roasting the eggplant in open flame & mash it and all the ingredients & spices are mixed with it and consume it like this.

Here in USA, we have electric cooking ranges, so roasting the eggplant in the stovetop is bit difficult. But begun Pora without the rustic smokey flavor is incomplete, so I wrapped the eggplant with aluminum foil and then roasted in the stovetop. You can do it like this or you can roast the eggplant in oven also. In that case preheat the oven on 450F and keep the eggplant in a baking tray and bake it for 20 minutes, after 20 minutes flip the other side and again bake it for 15 minutes. Your eggplant will roast nicely. I have tried both the method but the later will take more time so I prefer to do it in the stovetop. You can do it either way and enjoy this lovely eggplant dish.

Ingredients

• 1 Medium size round eggplant
• 1 Medium size potato boiled(optional)
• 3 cloves of garlic
• 1/2 Cup Finely chopped onion
• 1/4 Cup Finely chopped tomato
• 3 Green chillies finely chopped
• Salt to taste
• 1 Tbsp Mustard oil
• Finely chopped cilantro/coriander leaves
• 1/2 tsp Aamchur powder (optional)

Directions

1. First of all wash the eggplant and pat dry it with paper towel.
2. Now make some slit on the skin of the eggplant and insert the garlic cloves.
3. Now rub the eggplant with mustard oil and wrap it with a aluminum foil and roast it in your stovetop.
   
4. Rotate it and roast all the sides of the eggplant, it will take approximately 20-30 minutes to roast the whole eggplant.
5. Now remove it from the flame, keep it on a plate and let it cool down.
6. After few minutes when the eggplant becomes cool down, remove all the skins from it and transfer it to a mixing bowl.
   
7. Now add the boiled potato to it and with the help of a masher or fork mash the eggplant and the potato nicely. The garlic cloves will also mashed in this mixture.
8. Now add the chopped onion, tomato, green chillies, mustard oil, salt, aamchur powder and coriander leaves to it and mix everything properly.
   
9. Your Begun Pora or Bharta is ready to eat, enjoy it with rice or roti.

Avial

About this Recipe...

Avial is a mixed vegetable curry from the state of Kerala. This curry is a thick mixture of vegetables with shredded coconut and yogurt and seasoned with mustard seeds and curry leaves in coconut oil. This dish is considered as an essential part of Onam Sadya.

I came to know about this dish when for the first time I got the chance to eat in Onam Sadya arranged by my keralite colleagues in hyderabad. I was so impressed and happy after eating at Sadya. The different foods, their tastes and flavors overwhelmed me. Hence I thought to give a try to those dishes at my own kitchen and in my own way. Tried couple of Kerala dish and Avial is the first vegetarian dish, I am going to include in  my blog.

For me the best part of this dish is it is completely in satvik style, means without onion-garlic. In our home, weekly once or twice we need to have completely vegetarian food (without onion-garlic) for the beliefs on God. So for me Avial is really a good option for those days. I make this dish very often and my family likes it a lot. I love to enjoy this traditional delicacy from Kerala with steamed rice, Sambar and papad.

Ingredients

• 2 Tbsp Coconut oil
• 1/2 Cup Drumstick chopped
• 1/2 Cup Raw plantain chopped
• 1/2 Cup Potato chopped
• 1/2 Cup Carrot chopped
• 1/4 Cup Ivy gourd chopped
• 1/2 Cup Zucchini chopped
• 1/2 Cup Cauliflower florets
• 1 tsp Turmeric powder
• Salt to taste
• 1/2 tsp Cumin seeds
• 2-3 Green chillies
• 1/2 Cup Freshly grated coconut
• 1/2 Cup Beaten Yogurt
• Mustard seeds
• 8-10 Curry leaves

Directions

1. Cut all the vegetable lengthwise and 2 inch long piece.
2. Now heat a pan and add 1 tbsp coconut oil to it.
3. When oil becomes hot, add all the vegetables, turmeric powder and salt to it.
4. Stir it for 1-2 minutes, then add water, cover the pan and cook the vegetables.
5. Now in a blender, add coconut, green chilies, cumin seeds with little water and make a coarse paste out of it.
6. When the veggies are half cooked, add the ground coconut paste to it and mix gently.
7. Simmer the vegetables till they are fully cooked.
8. Now add the beaten yogurt to it and mix it with the curry.
9. Cook it for another 1-2 minutes and switch off the flame.
10. Now to add tempering to the curry, heat another pan and add coconut oil to it.
11. When the oil becomes hot, add mustard seeds to it and let it crackle in oil.
12. When the seeds start crackling, add curry leaves to it.
13. Switch off the flame and pour the tempering into the Avial.
14. Stir it gently and your Avial is ready to serve. Enjoy it with rice.

Creamy Cauliflower Curry

About this Recipe...

This creamy cauliflower curry is a different kind of preparation with cauliflower. Here cauliflower is cooked with cashew nut paste, blend of yogurt and creamy coconut milk which takes this dish to a next level. The combination of this rich white gravy with cauliflower is really a bliss.

My family love this dish a lot and whenever I have coconut milk in my pantry I surely made this dish. It's very much different from the regular cauliflower curry. Once in a while try this recipe and you will make it again-n-again.

Ingredients

• 1 Medium size Cauliflower
• 1/4 Cup Frozen Green peas
• 3 Tbsp Oil
• Whole garam masala
• 1/2 Cup Onion paste
• 1 tsp Ginger paste
• 1 tsp Green chilli paste
• 1/4 Cup Yoghurt
• 1/2 Cup Cashew paste
• 1/2 Cup Coconut milk
• Salt as per taste
• 1/2 tsp Sugar
• 1 tsp Clarified butter

Directions

1. Cut the cauliflower into florets and lightly fry it till it 50% cooked and keep it aside.
2. Now in a pan add oil, when the oil is hot add whole garam masala (here I m using cinnamon stick, cloves, black pepper corn, cardamom and bay leaf) and fry it for 30 seconds. Now add onion paste and fry it till raw smell goes away.
3. Now add ginger and green chili paste and fry it for sometime.
4. Meanwhile in a bowl take the yoghurt and little water, whisk it till it become smooth and add to the pan.
5. Mix everything well and if you see the mixture gets dried then add some water and cook it.
6. Now add cashew paste(here I boiled 15 cashew nuts and then make it to a smooth paste) and mix it with the gravy, at this point of time you can add the desired water to make a nice gravy.
7. When the gravy will start boiling, add coconut milk, salt and sugar as per your taste, cover the lid of the pan and cook it till it comes to another boil.
8. Now add the fried cauliflower and green peas (I am using frozen peas, if you are using regular peas then boiled it before adding it to the gravy) and mix with the gravy and cover the lid of your pan for sometimes till the cauliflower gets cooked properly.
9. After sometime check the cauliflower and the seasoning, if everything is cooked properly, add the clarified butter and switch of the flame and serve the curry hot with roti, rice or pulao.

Dal Fry

About this Recipe...

This simple, easy and protein pack mixed dal fry recipe is very delicious and completes a satisfying meal. Dal fry can be cooked in many ways and in indian cuisine dal takes a very important place. In every region of India, there are various ways of making dals and traditionally dal fry is made with toor dal. Here in this recipe I used three kinds of dals and make this dish a healthy and tasty treat for all. This dal fry goes very well with plain rice, jeera rice, nan or roti.

Ingredients

• 1/4 Cup Bengal gram lentil or Chana Daal
• 1/4 Cup Toor daal or split pegion peas
• 1/8 Cup Green gram daal or Moong daal
• 1 Tbsp Oil
• 1 Tbsp Clarified butter
• 1/2 tsp Cumin seeds
• 1 Dried red chili
• 1 Bay leaf
• 1/4 tsp Asafoetida
• 1/2 Cup Chopped Onion
• 1 tsp Turmeric powder
• 1 Tbsp Ginger-garlic-green chili paste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Red chilli powder
• 1/2 tsp Dry mango powder or aamchur powder
• 1/2 Cup Tomato puree
• Salt as per taste
• 1 Tbsp Lime juice
• Finely chopped cilantro for garnishing
• 1/4 tsp Garam masala powder

Directions

1. Wash and soak all the three dals for 1 hour.
2. After 1 hour, pressure cook the dals till 3 whistles. Switch off the flame and set it aside.
3. Now for tempering heat oil and clarified butter in a pan and add bay leaf, dried red chili, cumin seeds and asafoetida.
4. Sauté them for few seconds and add chopped onion to it.
5. Sauté the onions till it gets translucent and add turmeric powder to it.
6. Mix it well and add ginger-garlic-green chili paste to it followed by cumin, coriander, red chili and dry mango powder.
7. Fry the spices very well until the oil starts separating from the sides.
8. Now add tomato purée to it and cook it until the raw flavour of the tomatoes goes away.
9. Now add the pressure cooked dal to it, mix it well and add salt to taste.
10. The consistency of the dal fry will be little thick, so if required then add some water to it.
11. Cover the pan and let the dal come to a boil.
12. When the dal starts boiling, add lime juice, chopped cilantro and garam masala powder to it.
13. Stir the dal nicely and switch off the flame. Your dal fry is ready to serve.

Coconut Milk Pulao

About this Recipe...

I bought a can of coconut milk to use for one of my fish recipes. I have used half of the milk in that recipe and was thinking what to do with the remaining milk. So thought to cook this delicious South Indian coconut milk Pulao for dinner. But I wanted to give some twist on the dish, so instead of making it as a plain Pulao, I added my favorite vegetables on the dish and it comes out really great and delicious.
I have used my pressure cooker to cook this simple and irresistible dish, however you can make it in open pot also. It has a very sweet, creamy and rich flavor of coconut milk and very mild flavor of spices. This pulao goes very well with any spicy vegetarian or non-vegetarian dish.

Ingredients

• 2 Tbsp Ghee or clarified butter
• 1 tsp Black Cumin seeds or shah jeera
• 2 Green cardamom
• 1 One inch long cinnamon stick
• 3-4 cloves
• 5-6 Black pepper corn
• 1 Bay leaf
• 1 Medium onion sliced
• 1 Tbsp Ginger-garlic paste
• 2 Green chillies finely chopped
• 1 Medium size potato cut into small cubes
• 1/2 Bell pepper chopped
• 1/2 Cup Cauliflower florets
• 1/4 Cup Chopped carrots
• 1/4 Cup Green peas
• Salt to taste
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 Cup Basmati rice washed
• 2 Cups Coconut milk
• 1 Cup Water
• 1/8 Cup Fried cashew nuts and raisins 

Directions

1. Heat clarified butter in a pressure cooker and add shah jeera, bay leaf, cloves, cardamom, cinnamon and black pepper corn for tempering.
2. Now add onions and green chillies and sauté it till it become translucent.
3. Next add ginger-garlic paste followed by cumin and coriander powder and fry it till the spices separates from the oil.
4. Now add all the chopped vegetables and salt to it, mix everything well and fry it for sometime.
5. Now add the washed basmati rice, fried cashew and raisins to it, mix it well with the vegetables and add coconut milk and water to it.
6. Close the lid of the pressure cooker and cook it until three whistles.
7. After three whistles switch off the flame and let the cooker cool down so all the pressure can go away.
8. Now open the lid of the cooker and serve this delicious Coconut Milk Pulao.
   

Bengali Jhinge-Aloo Posto

About this Recipe...

Jhinge Aloo Posto is a popular bengali vegetarian side dish. Jhinge means ridge gourd and Aloo means potato, cooked in mustard oil with poppy seed paste. I am a big fan of this simple delicacy and whenever I get fresh ridge gourd, will make this curry. It is a very simple recipe and get cooked in very less time. A perfect side dish which goes very well with hot steamed rice.

Ingredients

• 1/2 tsp Nigella seeds or kalaunji
• 1 Tbsp Mustard oil or any vegetable oil
• Ridge gourd cut into small cubes
• Potato cut into small cubes
• 1/2 tsp Turmeric powder
• 2 Tbsp Poppy seeds
• 2 Tbsp Coconut powder
• 1 tsp Green chilli paste
• 2-3 Slitted green chili
• Salt as per taste

Directions

1. First of all soak the poppy seeds in water for 30 minutes and then make a paste with coconut powder or with fresh coconut and keep aside.
2. Now heat up oil in a pan, when oil gets hot then add nigella seeds and let it splutter in oil. Now add your potato cubes and fry it for sometime till it is half cooked.
3. Now add turmeric powder and mix it well and then add ridge gourd followed by salt and cook it for sometime.
4. When your potato is fully cooked and ridge gourd is half way done, then add the poppy seed paste, green chili paste and Slitted green chilies and mix everything well and cook it till everything gets well cooked. (If required then add some water to the gravy, this is a kind of dry dish with a little bit gravy.)
5. Now your curry is ready to serve with hot steamed rice.

Bengali Cholar Daal

About this Recipe...

Cholar Dal is a traditional bengali lentil dish made from Bengal gram lentil. In this recipe first the dal is boiled in pressure cooker and then it is cooked with whole garam masala, chopped coconut, ginger paste, salt, sugar, raisins and ghee. The raisins and sugar adds little sweetness to this dish. It is a must item for any special occasion, wedding feast or puja. This dish doesn't have onion or garlic added to it.
This dal is best served with luchi, kachori or even plain basmati rice. Make this lip smacking dal at home and enjoy it with your loved ones.

Ingredients

• 1 Cup Bengal gram lentil
• Oil
• Whole garam masala
• 1 Bay leaf
• 1 Dried red chili
• 1 tsp Cumin seeds
• 1/4 tsp Asafoetida
• 1/2 tsp Turmeric powder
• 1 tsp Ginger paste
• 1 tsp Green chilli paste
• Freshly grated coconut or coconut cut into small pieces
• 8-10 Raisins
• Salt as per taste
• Sugar as per taste
• 3 Pieces Slitted green chili
• 1/2 tsp Coriander powder
• 1 tsp Clarified butter

Directions

1. Boil the daal till it is tender but not mushy.
2. For tempering take some oil in a pan and add whole garam masala (here I am using 2-3 cloves, one small cinnamon stick, one cardamom, 4-5 black pepper corn), bay leaf, dried red chili, cumin seeds and asafoetida and fry everything for 30 seconds.
3. Now add ginger and green chili paste and fry for sometime and then add turmeric powder and coriander powder and mix everything well.
4. Now add raisins and coconut followed by the boil daal and add salt and sugar as per your taste and green chilies. (this daal is a bit sweeter kind of dish so add salt and sugar accordingly)
5. Now bring it to a boil and the consistency of the daal will be in thicker side. When it came to a boil add clarified butter and your daal is ready to serve.
   You can enjoy this daal with puri, roti, pulao or even white rice, it tastes great.

Baigan Bharta

About this Recipe...

Baigan Bharta or smashed eggplant curry is a popular eggplant dish where eggplant is roasted, mashed and cooked with onion, tomato and other spices. There are lots of variation to cook this delicacy. Here I have roasted my eggplant in microwave but you can use stove top or oven to roast your eggplant. But believe me this quick version of roasting the eggplant in microwave is also equally tasty and flavorful.

This dish is basically a winter treat in most of the household. In my home, my mother used to made it during winter for dinner. She used to roast the eggplant in stovetop and then cook it. I followed my mother's recipe here and instead of roasting in stovetop I microwaved it. Make it in this way and enjoy it with your whole family, everyone definitely will love this classic recipe.

Ingredients

• 2 Small size eggplant or 1 medium eggplant
• 2 Tbsp Oil
• 1/2 Cup Chopped Onion
• 2-3 cloves of Garlic finely chopped
• 1 Small tomato chopped
• 3 Green chili finely chopped
• 1/2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Red chilli powder
• Salt as per taste
• Finely chopped cilantro for garnishing
• 1/2 tsp Garam masala powder

Directions

1. Wash the eggplant and microwave it for 6-7 minutes or until it's done.
   
2. Now let it cool down and then peel off the skins of the eggplants. Now chopped it finely or mashed it and keep it aside.
   
3. Now heat up some oil and add cumin seeds for tempering, when cumin seeds starts spluttering, add chopped onion and turmeric powder and fry it till it gets translucent.
4. Now add the chopped garlic, sauté it for a while. When you will get the nice aroma of garlic then add all the dry spices and mix it well.
   
5. Now add the chopped tomato and green chilies and mix it well with the spices and cook it. When tomato will become soft then add the mashed eggplant and salt and mix it well so everything will nicely incorporated with each other.
   
6. Cook the eggplant nicely, when everything gets cooked then add garam masala powder and cilantro leaves, give it a final stir and your baigan bharta curry is ready to enjoy.
7. Notes:
   Instead of microwaving the eggplant you can roast it in stove top or oven.

Dill leaves Daal

About this Recipe...

Dal with Dill leaves or I should call it Dill Dal, is a nutritious dal recipe where a handful of dill leaves brings a very nice flavour to your regular dal. Dill leaves also known as soya leaves are easily available in the market. You can make lots of recipes with this dill leaves but today I am making a very simple dal recipe where Moong and masoor dal is cooked with dill leaves and minimal spices. At the end I have added some clarified butter to give it a rich taste. It is a everyday lunch or dinner recipe and you can serve it with rice or roti.

Ingredients

• 1/4 Cup Masoor daal
• 1/8 Cup Moong daal
• 2 Tbsp Oil
• 1/2 tsp Cumin seeds
• 1/2 Cup onion finely chopped
• 1 tsp Turmeric powder
• 2 Tbsp Finely chopped garlic
• 1 tsp Coriander powder
• Salt to taste
• One handful Chopped Dill leaves
• 1 tsp Green chilli paste
• 2-3 Slitted green chili
• 1 tsp Clarified butter

Directions

1. Wash both the lentil and pressure cook it with 2 cups of water till 3 whistles.
2. Switch off the flame and allow the steam to escape before opening the lid of the cooker.
3. Now whisk the Daal and mash it well and keep it aside.
4. Now in a pan heat some oil and add cumin seeds for tempering.
5. When cumin seed starts crackling, add chopped onion and sauté it till it gets translucent.
6. Now add turmeric powder and chopped garlic to it and sauté for few minutes.
7. Next add coriander powder and chopped dill leaves to it and mix well with the spices.
8. Sauté it for 1-2 minutes then add boiled Daal, salt, green chili paste and Slitted green chillies to it.
9. Stir it well and cover the lid of the pan and let the daal come to a boil.
10. When the daal will start boiling, check the seasoning and add clarified butter to it.
11. Give a gentle stir and switch off the flame. Serve the daal hot with rice or roti.

Badhakopir Ghonto

About this Recipe...

Badhakopir Ghonto is a very simple and regular dish in a bengali household. Ghonto means dry fried vegetable curry. My today's recipe is a Jain style curry (without onion, garlic) but you can cook it in different variation. There are several kinds of ghonto in bengali cooking like Muri ghonto, lau ghonto. My mom used to make it with fried fish head or with shrimp.
I love to serve this curry with rice and Daal in lunch or with roti in dinner. Sometime this curry is served with khichuri also. I used to have this Ghonto at home in winter, when fresh cabbages are available in the market. But here in USA, cabbage is available round the year and whenever I crave for this simple dish can easily make it and enjoy it at home.

Ingredients

• 2 Tbsp Oil
• 1 Medium size potato cut into cubes
• 1 tsp Paanch foran
• 1 Piece Dried red chili
• 1 Piece Bay leaf
• 1 tsp Turmeric powder
• 1 tsp Ginger paste
• 1 tsp Green chilli paste
• 1 tomato chopped
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/4 tsp Asafoetida
• 2 Cups Shredded cabbage
• 3 Tbsp Green peas
• Salt as per taste
• Garam masala powder

Directions

1. First of all, heat up oil in a pan and lightly fry the potato cubes and keep it aside.
2. Now in the same pan, add some more oil if required and add paanch foran, bay leaf, dried red chili and asafoetida for tempering and sauté it for 30 seconds.
3. Now add ginger-green chili paste and the other dry spices and fry it until oil separates from spices. Add chopped tomato and mix it well with the spices and fry it till it becomes soft.
4. Now add the shredded cabbage and mix everything well and cover the lid and cook it.
5. After 10 minutes open the lid, add the fried potato, peas and salt as per your taste, mix everything, cover the lid and cook it in low flame. Check the curry in between and stir it.
6. After sometime open the lid of the pan, check everything has cooked or not, if everything gets well cooked then add garam masala powder, give a final stir and your cabbage curry with potato and peas is ready to serve.

Aloo Methi

About this Recipe...

Aloo Methi or Potato curry with Fenugreek leaves is a simple, quick, nutritious dry vegetable curry which is a delicious combination of potatoes and aromatic fresh fenugreek leaves cooked with mild spices. It's a very healthy dish which goes very well with hot roti or phulka.
The slightly bitter fenugreek leaves is packed with its unique taste and lots of nutrients which is very good for health.
Whenever I get fresh Methi leaves, I make this dish. It's a great side dish. So if you are a potato lover and also love the unique taste of fenugreek leaves, then this dish is for you.

Ingredients

• 2 Medium size potatoes cut into cubes
• 1/2 Bunch fresh fenugreek leaves chopped
• 2 Tbsp Oil
• 1/2 tsp Cumin seeds
• 1/2 Cup Onion finely chopped
• 1 2 cloves of Garlic finely chopped
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 2 Finely chopped green chili
• Salt to taste
• 1/2 Tomato finely chopped 

Directions

1. In chopped fenugreek leaves sprinkle some salt, mix it and keep it aside. (this step is optional, but it helps to reduce the bitterness of the fenugreek leaves.)
2. Now in a pan, heat oil and add cumin seeds. When it starts spluttering add the cubed potatoes and sauté it.
3. Add turmeric powder to it and cook it until the potatoes are half cooked.
4. Now add chopped garlic, onion and green chilies followed by cumin-coriander powder and salt and sauté it till the onion gets translucent.
5. Now squeeze out all the water from the fenugreek leaves and add it to the potatoes.
6. Mix it well and cook it for 2-3 minutes until you get the nice aroma from the fenugreek leaves.
7. Finally add chopped tomato to it and stir it well. Switch off the flame and serve it as a side dish with roti or rice.

Methi Malai Matar Mushroom curry

About this Recipe...

Methi Malai Matar Mushroom is a rich creamy gravy with a combination of green peas, mushroom and fresh fenugreek leaves cooked with cream. It's a twist on the regular Methi Malai Matar by adding mushroom to it and enhances the flavor of this dish. Cashew and poppy seed paste brings the smooth and silky texture to the dish. It's a very easy and rich curry to make on the special occasions.
It came out as a super hit dish at my dinner menu and I served it with parathas.

Ingredients

For the Creamy Gravy

• 1 Tbsp Oil
• 2 Tbsp Chopped Onion
• 2 tsp Ginger-garlic paste
• 1 tsp Green chilli paste
• 8-10 Cashew nuts
• 1 Tbsp Poppy seeds
• 1 medium size chopped tomato
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Red chilli powder
• 1 tsp Coriander powder

For the Curry

• 1 Tbsp Clarified butter
• 1 Cup Green peas
• 1 bunch Fresh methi leaves chopped
• 1 Cup Mushroom sliced
• Salt to taste
• 1/4 tsp Sugar
• 2 Tbsp Whipping cream
• 1/2 tsp Garam masala powder

Directions

For the Gravy

1. In a pan heat some oil and add chopped onion and sauté it for sometime till it gets translucent.
2. Now add whole cashew nuts, poppy seeds and ginger-garlic-green chili paste and cook for a while till oil get separated from the spices.
3. Add all the dry spices and tomato and fry it till tomato gets soft.
4. Switch off the flame and let it cool down, after cooling down blend it in a grinder with little water to a smooth consistency and keep it aside.

For the Curry

1. Now in a pan heat up some clarified butter and add garam masala powder and fry it for few seconds.
2. Now add green peas and sauté it for sometime. After sometime add chopped methi or fenugreek leaves and sauté it with the peas.
3. When the peas and methi leaves are cooked then add sliced mushroom and sauté it for sometime till mushrooms are half done.
4. Now add your prepared gravy to this and mix everything nicely and bring it to a boil by covering the lid of the pan.
5. When the gravy will boil add salt as per your taste and pinch of sugar and mix it.
6. Finally add whipping cream and mix everything nicely, cook for few seconds and switch off the flame. Your creamy Methi Matar Mushroom Malai is ready to enjoy.

Bhaji (curry for pav bread)

About this Recipe...

Pav Bhaji is a indian fast food dish originated in Mumbai. Though it’s considered as a snack but for me it's a satisfying meal.
Pav is a kind of indian bread and the bhaji is a vegetable curry which is made with mashed vegetables and loads of butter and the combination of Pav and Bhaji together is divine dish.
Whenever I had been to Mumbai Juhu beach, had this tasty delight from the stalls, the best place for this. Every time I had it and I have fall in love with it. Making this Mumbai Pav Bhaji at home is really fun when the taste is totally similar with the road side vendors.

Ingredients

• 2 Tbsp Butter
• 1/2 tsp Cumin seeds
• 2 Onions finely chopped
• 2 Tbsp Ginger-garlic-green chili paste
• 1/2 Bellpepper finely chopped
• 3 Tomatoes finely chopped
• Salt as per taste
• 1 tsp Red chilli powder
• 2 Potatoes boiled and mashed
• 1/2 Cup Cauliflower florets boiled and mashed
• 1/4 Cup Frozen Green peas
• 3 Tbsp Pav bhaji masala
• Finely chopped cilantro
• 2 Tbsp Lemon juice

Directions

1. Heat some butter on a pan and add cumin seeds.
2. When cumin seeds starts crackling add chopped onion and sauté it till translucent.
3. Now add the ginger-garlic-green chili paste and fry it till oil separates.
4. Now add the finely chopped bell pepper and mixed it well. Fry it 2-3 minutes.
5. Next add chopped tomatoes, salt and red chili powder. Sauté it till tomatoes get soft.
6. Cover with a lid and cook everything 10-15 minutes.
7. Now with the help of a masher, mash the mixture well so that there is no chunks of vegetables.
8. Now add boiled and mashed potatoes, cauliflower and green peas, mix well and mash it with the masher again.
9. At this moment, if you feel the mixture is too thick, then add little water to balance the consistency of the curry.
10. Now add the pav bhaji masala powder and mix well with the curry.
11. Cook it for few more minutes and finally add lemon juice and chopped cilantro leaves. Stir it once again and your bhaji is ready to serve with pav.
12. Toast the pav with butter and serve with this hot bhaji. Garnish with some onion rings and lemon wedges.