Dhokar Dalna

I love Dhokar Dalna, but it's too difficult to cook. No. of times I tried to cook but I never success. This time my mom advised me to bring a Instant Dhokar Dalna mix from Indian store. Belief me this time it worked. But, can't say it is a total success but, one thing I can say that I conquer my fear and next time I can do better.


Preparation Time: 15 mins  
Cooking Time: 45 mins  
Serving Person: 4

Ingredients:

* Instant Dhokar Dalna Mix : 500 gm.

* Potatoes : 2 (medium)
* Onion : 1 (large) * Tomatoes : 2 (medium)
* Ginger paste : 1 tsp.
* Garlic paste : 1/2 tsp.
* Chili powder : 1 tsp.
* Turmeric powder(Haldi) : 1/2 tsp.
* Coriander powder(Dhania) : 1 tsp.
* Cumin powder(jeera) : 1/2 tsp.
* Black pepper powder : 1/2 tsp.
* Garam masala : 1/2 tsp.
* Cumin seeds(jeera whole) : 1/2 tsp.
* Dry red chili : 1
* Bay leaf(Tej patta) : 1
* Cinamon stick : 1(1") * Asafoetida (hing) : 1/2 tsp. * Vegetable oil : 6 - 8 tsp. * Ghee : 1/2 tsp.*  Salt to taste

Preparation:

* Instant Dhokar Dalna Mix + 400 ml of water + 2 tsp. of vegetable oil (mix it well and keep this mix aside for 5 minutes)
* Take a plate and smear 1/2 tsp. of veg. oil on the plate
* Pour the Dhokar Dalna mix  and spread it on the plate. Press it lightly with your spoon so that it can set properly. Now cut the dhoka into square shapes
* Heat the oil in the frying pan
* Fry the square shape Dhoka at low heat till it became golden brown colour. Remove it from friyng pan and keep it aside.(Dhoka shouldn't be broken)
* Cut 2 potatoes into a 8 pieces
* Grind tomatoes and onion in a blender and make a paste
* Again heat oil in a frying pan
* Give dry red chili, bay leaf,cinamon stick and cumin seeds
* wait for spluttering (1 minute)
* Give ginger-garlic paste + tomatoes-onion paste
* Fry it 5 minutes
* Give turmeric powder, chili powder, coriander powder, black pepper powder, cumin powder, asafoetida(hing), garam masala powder and salt to taste. Mix it well* Give potato pieces
* Stir it till oil starts coming out
* Give 1 + 1/2 cups of warm water
* Cover it with lid and wait for 15 minutes
* When potatoes becomes boil, give the dhoka. Cover the lid and turn of of the gas
* Wait for 10 minutes (Dhoka 'll soak all the water)
* Now serve it with warm rice

Mutton Kasha

 

Preparation Time: 1 hr.  Cooking Time: 30 mins   Serving Person: 4

Ingredients:

* Mutton : 600 gms
* Sour yogurt : 1 cup
* Onions : 2 (large)
* Ginger paste : 2 + 1/2 tsp.
* Garlic paste : 1 tsp.
* Chili powder : 1 tsp.
* Turmeric powder(Haldi) : 1/2 tsp.
* Coriander powder(Dhania) : 1 + 1/2 tsp.
* Cumin powder(jeera) : 1/2 tsp.
* Black pepper powder : 1/2 tsp.
* Garam masala : 1/2 tsp.
* Cumin seeds(jeera whole) : 1/2 tsp.
* Dry red chili : 1
* Bay leaf(Tej patta) : 1
* Black Cardamom : 1
* Black pepper seeds : 2
* Cinamon stick : 1(1")
* Cloves : 2
* Vegetable oil : 4 tsp.
* Salt to taste

Preparation:

* Wash the mutton pieces well and drain out the excess water
* Chop one onion and make a paste of another
* Take a large container and marinate the mutton with onion paste, ginger-garlic paste, sour yogurt and 2 tsp. vegetable oil for 1 hr. in the refrigerator
* Heat oil in a pressure cooker (medium heat)
* Give dry red chili, bay leaf, black cardamom, black pepper seeds, cinamon stick, cloves and cumin seeds
* wait for spluttering (1 minute)
* Now give chopped onions and fry it till become light brown
* Add ginger-garlic paste and fry it 2 minutes
*  Give marinated mutton, turmeric powder, chili powder, coriander powder, black pepper powder, cumin powder and salt to taste
* Mix it well and stir the mutton till it becomes absolutely dry and oil starts coming out (in Bengali it calls kashano)
* Add 2 and 1/2 cups of warm water and garam masala powder
* Close the pressure cooker's lid and wait for 3 whistle
* Remove from the heat and wait for 15 minutes
* Now open the lid from pressure cooker
* Now serve the mutton kosha with warm rice or roti

Chole Masala

Memories of my college days always haunting me. All most every day my friends and I went in the nearby Dhabas. Dhaba is also known as the Macca of street food lovers.  Believe me the taste of the food was awesome and cheap also. Chole Masala is my one of the favorite Dhaba food. In India you can get it any place.

Preparation Time: 10 mins         Cooking Time: 30 mins           Serving Person: 4

Ingredients:

* 1 + 1/2 cup of Chick peas(Kabali Chana)
* 1 Onion chopped(medium)
* 1 Tomato chopped(medium)
* 1 tsp. Ginger paste
* 1/2 tsp. Garlic paste
* 1 + 1/2 Chili powder
* 1/2 tsp. Turmeric powder(Haldi)
* 1 tsp. Coriander powder(Dhania)
* 1/2 tsp. Cumin powder(jeera)
* 1/2 tsp. Black pepper powder
* 1/2 tsp. Garam masala
* 1/2 tsp. Cumin seeds(jeera whole)
* 1 Dry red chili
* 1 Bay leaf(Tej patta)
* 1 Black Cardamom
* 2 Black pepper seeds
* 1(1") Cinamon stick
* 2 Cloves
* 1/2 Dried Fenugreek leaves(Kasuri methi)
* 1 + 1/2 tsp. Vegetable oil
* Salt to taste
Preparation:

* Soak the Chick peas in over night
* Next day boil the Chick peas with enough water and salt. Give 2 - 3 whistles
* Heat oil in a frying pan
* Give dry red chili, bay leaf, black cardamom, black pepper seeds, cinamon stick, dried fenugreek leaves and cumin seeds
* Fry all the spices for 1 minute
* Add the chopped onions and fry it till become light golden brown
*  Add ginger, garlic paste and fry it 2 minutes
*  Now add chopped tomato. Fry them for 5 minutes
* Add boiled chick peas and all the powdered masala(turmeric powder, chili powder, coriander powder, black pepper powder, cumin powder and garam masala)
* Give salt and mix it well
* Add 1 - 1 + 1/2 cup of water to get a gravy
* cook for 10 - 15 minutes
* Serve it hot with roti, kulcha, bhatura, poori or paratha

Bhapa Mach

(The Bengali people are the greatest food lover and fish take a important part of our food habit. Most of the Bengali recipes are handed down from generation to generations. Poppy seeds, mustard seeds, mustard oil all these ingredients are adding beautiful aroma in our Bengali food. So, whenever I get time, I remembered my mom's hand made dishes and try it in my kitchen. I hope fish lover people will like this recipe.)

Preparation Time: 10 mins    Cooking Time: 35 to 40 mins    Serving Persons: 4

Ingredients:

* Fish(Tilapia): 4 to 5 fillets

* Mustard(Sorshe) Seeds: 3tsp.

* Poppy(Posto) Seeds: 3tsp.

* Hot Green Chili: 5 to 6

* Ginger Paste(adrak): 1tsp.

* Mustard Oil: 4tsp.

* Turmeric Powder(Haldi): 1/2tsp.

* Salt to taste

Preparation :

* Soak 3tsp. mustard seeds, 3tsp. poppy seeds and 5 to 6 hot green chili in a 1/2 cup of warm water. After 15 minutes grind all the ingredients with little bit of salt and make a fine paste.

* Cut the fish fillets into small pieces.

* Marinate the fish  with mustard seeds, poppy seeds and green chili paste. Add 1 cup of warm water, ginger paste, turmeric powder, mustard oil and salt to taste.

* Mix all the masalas well with the fish and put into a oven proof container.

* Cover the container with an aluminum fail and bake it with 350F to 375F for 20 - 25 minutes.

* After 25 minutes remove the fail cover and bake it open for 15 minutes

* Serve it with hot rice.

Mixed Fruit Chutney

( Traditionally chutney is very famous in Bengal. Without a chutney Bengali people can't finish their meal and I'm very much sure if you try it once, definitely you will fall in love with it. My some Non Bengali and American friends are big fan of chutney )


Preparation Time: 10mins.         Cooking Time: 15mins.     Serves: 4 to 5
Ingredients:
Vegetable oil: 1tsp.
Panch phoron seeds: 1tsp.(mustard seeds, kalonji seeds, cumin seeds, saaunf seeds, fenugreek seeds).
Bay leaves: 1
Turmeric powder(haled): 1/2tsp.
Sugar:2 cups.
Salt to taste.
Tomato: 2
Mixed fruits: 1/2 LB( apple, pear, plum, grapes, kiwi, orange etc.)
Raisins: 6
Dried dates: 8
Amshotto(sun dried ripe mango pulp):1/4 LB
Tamarind: 1/4 LB

Preparation:

* Cut all the fruits and tomatoes into small pieces
* Chopped the dried dates and amshotto
* Heat oil in a pan and temper it with panch phoran seeds
* When they start to pop, add all the ingredients( tomatoes, mixed fruits, dried dates, raisins, amshotto and tamarind) and mix it well
* Add some salt and turmeric powder
* After few minutes,add 1 cup of water
* Cook it on a medium flame till it becomes a soft paste
* Add sugar
* Cook it till the gravy is thick
* Remove from fire and let it cool down
* Serve it at dinner or lunch

Shahi Tafu

Name: Shahi Tafu.

 Category: Veg.dishes       Cooking Time: 25mins          Serving Persons: 4 to 5

Ingredients:

i)1 LB Tofu(454gm).

ii) Vegetable oil-8 to 10 tsp.

iii) Tomatoes-3(chopped)

iv) Capsicum(green pepper)-1(chopped)

v) Carrot-50gm(chopped)

vi) Green beans-50gm(chopped)

vii) Green peas-50gm

viii) Ginger Paste(adrak)-1/2tsp.

ix) Cashew nuts(kaju)-10

x) Raisins-10

xi)Salt to taste.

xii)Chili powder-1/2tsp.

xiii)Turmeric powder(haldi)-1/2tsp.

xiv)Coriander powder(dhania)-1tsp.

xv)Cumin powder(jeera)-1/2tsp.

xvi)Cumin seeds(jeera whole)-1/2tsp

xvii)Sugar-1tsp

 xviii)Bay leaf(tej patta)-1

xix) Red dry chili-1

xx)Coriander leaves(dhania patta) chopped-2 tsp.( for garnish)

xxi)Ghee-1tsp.(for flavor)

Preparation:

*Heat oil in a frying pan or kadhai.

*Cut Tofu into small cubes. Fry over medium heat until light brown.

*Keep the Tofu pieces aside.

*Grind chopped tomatoes,cashew nuts,raisins,ginger in a blender and make a fine paste.

*Again heat oil in a frying pan or kahai  and give cumin seeds,dry red chili and bay leaf.

*Once they start spluttering add chopped capsicum,chopped carrot,chopped green beans and green peas.Fry it for 8 to 10 minutes.

*Now add the tomatoes,cashew nuts,raisins and ginger paste,all the masala,salt and sugar.Mix well all the ingredients and cook on a slow flame for 5 to 8 minutes or till the the gravy is thick.

*Finally add Tofu cubes.Heat it until the Tofu begins to absorb some of the liquid(stir gently so the Tofu cubes does not break apart).

*For flavor add 1tsb ghee.

*Garnish Shahi Tofu  with coriander leaves and remove from the heat.

*Serve it with Naan,Rice,Roti or Paratha.