Moong Daal Dhokle

Bread Pudding

Dhaniyaay Choley- Choley with twist

This experiment turned out to be really tasty... this evening i wanted to make bengali chickpeas.

basically i didn't have chana masala... So here it is...

1 onion chopped

4 cloves of garlic chopped/grated

1/2 inch ginger chopped/grated

1 tomato pureed

3 cups boiled bengal chickpeas

1 cup coriander leaves

1 green chilli

Salt, turmeric & oil to taste

1 bay leaf

For masala:

1/2 teaspoon jeera/cumin seeds

1 teaspoon sunf/fennel seeds

1/2  teaspoon black pepper

Saute these spices and grind them well

Procedure:

Make a paste of corainder leaves and green chilli.

Heat oil in a wok. add bay leaf and fry for a while. 

Add chopped onions and fry till they turn light pink. 

To this add garlic & ginger. 

When you get that awsm smell, add the tomato pure,e  turmeric, and salt

Add coriander-chilli puree to this

When the oil seperates, add boiled chickpeas and toss them for 5-7 minutes.

Add water and bring it to boil.

Now add the ground masala. Saute till the gravy consistency is perfect to match your accompaniment.

Serve with hot chapati or paratha....

Tomato Jhaal

Bengali's love tomato delights like chutney.. jhaal, pora etc.etc.. Tomator Jhaal diye is a spicy tomato delight taken as a side dish with rice, and daal.

Tomato- 3 medium sized copped
Mustard Seeds- 1 teaspoon
Sugar-2 tablespoon
Chilli Powder- 1 teaspoon
Mustard seed powder/paste- 2 teaspoon
Salt & turmeric- 2 teaspoon/to taste
Oil- 2 teaspoon

Heat oil in a wok. add mustard seeds and wait for them to splutter. Add tomatoes and toss them for a while till the water is dried. add salt, turmeric and sugar to it.. simmer for a while. add mustard seed powder/paste. simmer and take it off.. Tomator jhaal is ready to serve... njoy!!!

Alu Matar Methi Curry

This winter, i tried lots of experiments with Peas (matar) Here is a quick semi-gravy recipe to try with Roti.

Potatoes (Alu)- 4 medium sized diced
Cauliflower (Gobi)- 1/2 cup chopped into small florets
Peas (matar)- 1/2 cup
Mustard Seeds- 1/2 teaspoon
Kasuri Methi- 1 Tablespoon
Salt & turmeric power- To taste
Oil- 4 Tablespoons

Heat oil in a kadhai. To it add Mustard seeds, Wait till they splutter. Add Kasuri Methi and fry for 15seconds.
Add chopped potatoes and toss for a while. Add cauliflower and continue tossing. Add peas, salt & turmeric. keep them tossing for some time. To this, add 3 cups of water, cover and simmer for 10 mins or till the gravy is slightly thicker.

Serve with hot chapati or paratha....