Plantain Kofta Curry..

As summer steps in to our life with all the heat, humidity and all my favorite vegetables vanish from the market, the biggest concern becomes what to cook. I think that's an eternal question for all who are in charge of the kitchen. Though summer has its own bounty of offering in terms of seasonal vegetables, the long stretch of summer we experience in this part of the world makes you run out of choice to cook something new. Add to this in a sub-tropical country like ours everyday household work turns tiresome and difficult, specially working in front of the oven in the kitchen.

Lauki kofta...

Koftas generally refer to meatballs made of minced meat of beef, lamb or chicken are mixed with spices shaped to round balls and are fried. Unlike middle eastern and central asian cuisine,  you can find many vegetarian varieties of kofta too in Indian cuisine. Potato, paneer, banana, bottle gourd etc are mashed or grated to make koftas. These koftas are then dunked in a  flavourful and spicy gravy to prepare a delicious curry. Kofta curries are very popular in India, be it veg or non-veg.

Chanar dalna...

Chanar dalna is a popular Bengali delicacy. It is made from homemade cottage cheese or Chana. This delicious curry is prepared without using any onion and garlic, for that this is often made during auspicious occasions like puja when eating non-vegetarian food including onion garlic is prohibited. I do not need any special occasion to make this curry. My daughter loves this and I often make this for her. While making this for regular family lunch or dinner I keep the curry simple, but to celebrate a special occasions and entertaining guests I add almond and cashew nut paste to the curry and that makes the gravy extra special, thick, creamy and finger licking good. I also add cubed potatoes to the curry, as no curry is complete for a Bong sans the potato. When fresh green peas are in season I also like to add a handful of green peas to the chanar dalna.

Niramish potoler dolma...

Potol or Parwal (pointed gourd) is a common summer vegetable in India. It's a love or hate vegetable. Either you like it or you don't. I fall in the first category. Whether it is fried and served with dal and rice or curried with some potato or prepared with some poppy seed paste(potol posto) I love them all. There are several other way pointed gourd is cooked in a Bengali household. One of the popular preparations is Dolma, stuffed pointed gourd with fish or minced meat. The non vegetarian version is very popular. I remember the day after my marriage ceremony I tasted some awesome fish stuffed pointed gourd, specially prepared for me and my husband. I had a concept that potoler dolma or stuffed pointed gourd can only be made with non-vegetarian stuffing. But I was wrong. The vegetarian version tastes as good as the non-vegetarian one, if not more.

It was a baby shower party of my cousin, their family has a custom of preparing everything vegetarian for  this occasion. There were several delicious dishes, but for me the stuffed pointed gourd was the show stopper. So this time I tried to recreate that in my kitchen. I do not know the exact recipe, I relied on my memory of what I ate that day and prepared this niramish potoler dolma. And it came out finger licking good.

The dish a bit complicated and time consuming, as one need to scrape the pointed gourd, prepare the stuffing, stuff it, fry it and dunk it in the gravy. The recipe involves several steps, but the end result is so good that I'm sure you won't mind. First of all try find out some extra large pointed gourd, that will make easier to scrape the core. To scrape the inside of the pointed gourd cut only a small part from each ends and with the back of a spoon scrape out the soft core of the vegetable only from one side, keep the other side sealed. Do not throw away the scraping, I added it to the coconut and poppy seed stuffing I made . But if you find the seeds are too hard then discard it.

As I mentioned, I made a coconut and poppy seed stuffing for this dish, I also added the scraping of the pointed gourd in my stuffing, blended well with some salt, sugar and green chilies. Make sure the stuffing is not watery. While making the paste in a food processor or grinder add as little water as possible. And also make sure not to over stuff the pointed gourds, or else the stuffing will come out while frying.

Things needed to make Niramish Potoler Dolma:

• Potol (pointed gourd): 10-12

For the stuffing:

• Coconut (freshly grated): 1 cup
• Poppy seed paste: 1/4 cup
• Green chilies: 2-3
• Salt to tatse
• Sugar: 1 tbsp

For the gravy:

• Coconut (freshly scraped): 1/4 cup
• Poppy seed: 3 tbsp
• Black mustard: 2 tbsp
• Yogurt: 100 gm
• Turmeric powder: 1/4 tsp
• Red chili powder: 1 tsp
• Sugar: 2 tbsp
• Kalojire/kalonji/onion seed: 1 tsp
• Dry red chili: 2-3
• Salt to taste
• Mustard oil to cook
• Green chilies (slit lengthwise to garnish): 2-3

Steps of making Niramish potoler dolma:

1. Wash the pointed gourd(potol) very well. Pat them dry. With the help of knife scrape the outer dark green skin. Do not peel the skin. Cut a small part from each ends. Using back of the spoon scrape out the inner soft core from one side. Keep the other side sealed. Rub little salt to the pointed gourds and keep aside.

2. In a bowl mix little water and yogurt and blend it well till smooth, keep aside. Make a paste of coconut, poppy seed, black mustard, green chilies for the gravy, keep aside.

3. Make a smooth paste of freshly scraped coconut, poppy seed, green chilies, salt and sugar. Make sure the paste is not watery. Add very little water, only few teaspoons while making the paste. Keep

4. Stuff the pointed gourd with the coconut stuffing. Do not over stuff.

5. In a kadhai or deep pan heat mustard oil, fry the stuffed pointed gourd till nicely browned. Keep aside.

6. In a fresh kadhai or pan heat mustard oil, when the oil is hot add onion seeds and dry red chilies. As the seeds splutter add the yogurt, and the paste made for the gravy, cook over low heat for 5-6 min, or till oil separates. Add turmeric powder, red chili powder, salt, sugar, mix well. Add the fried stuffed pointed gourd, add little water, let it boil, cover and cook for 5-6 min. switch off the heat. Transfer it to a serving bowl.

7. Sprinkle mustard oil, garnish with slit green chilies, serve with rice.

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!

Dhokar dalna...lentil cake curry

Dhokar dalna is an authentic Bengali dish, where fried lentil cakes are simmered in flavorful gravy. It is a strictly vegetarian dish, sans the onion and garlic, specially made during Puja and other auspicious occasions. As a kid I used to hate Dhokar dalna. I had so many arguments with my mother regarding this particular dish. She used to force me to taste some and I was too adamant on not doing so. For some reason, the dish was a big no for me. When I grew up and found how good it tastes, I laugh recalling all those fuss I made. I'm sure with age our taste-buds also mature, the things we hated once is now loved.

If you ask me why this dish is called 'Dhokar dalna'? I have no clue. In Hindi / Bengali 'dhoka' means to cheat someone. I don't know who wanted to cheat whom with this dish.

Dhokar dalna is made from lentil paste. The lentil paste is cooked with  a few flavorful spices to form a cake. Then that cake is cut into pieces and fried. Finally the fried lentil cakes are cooked in an aromatic gravy. I'm sure from this description you already get the picture of the long process of 'dhoka' making. But the dish tastes so good and unique you won't mind the effort put into it.

Things needed to make Dhokar Dalna or Lentil Cake Curry:

For the lentil cake:

• Bengal gram (cholar dal): 1 cup
• Yellow split pea (motor dal): 1 cup
• Ginger paste: 1 inch piece
• Asafoetida (hing): a pinch
• Green chili: 2-3 (optional)
• Black seed (kalojire): 2 tsp
• Cumin powder: 2 tsp
• Red chili powder: 2 tsp
• Turmeric powder: 1/4 tsp
• Garam masala powder: 1 tsp
• Salt to taste
• Sugar to taste
• Oil: 1 tbsp + little to grease
• Oil to deep fry

For the gravy:

• Bay leaves: 2-3
• Cinnamon stick: 1 stick
• Green cardamom: 4-5
• Cloves: 4-5
• Dry red chili (whole): 2-3
• Tomato: 1 large 
• Yogurt: 1/2 cup
• Red chili powder: 1 tbsp
• Turmeric powder: 1 tsp
• Cumin powder: 2 tsp
• Coriander powder: 2 tsp
• Garam masala powder: 1 tsp
• Salt to taste
• Sugar to taste
• Ghee: 1 tbsp
• Oil: 3-4 tbsp

Steps of making Dhokar Dalna or Lentil Cake Curry:

1. It is best to use bengal gram and yellow split pea in 1:1 ratio for the best result. Soak both the dal for at least 6 hrs. I prefer to do it overnight. After a proper soaking, wash the dal well. Make a paste of the dal, asafoetida, ginger and green chilies (if using). Try to use as less water as possible while making the paste. And rather than making a creamy smooth paste, make a little coarse paste.

2. In a wide mouth deep pan heat 1 tablespoon oil. When the oil is hot, reduce heat and add the black seeds (kalojire). Add the lentil paste, salt, sugar, turmeric powder, red chili powder, cumin powder, garam masala powder, cook over low heat. Keep stirring continuously. Keep cooking till the lentil paste comes together and starts to leave the sides. Do not overcook. Make sure the bottom is not scorching. It is easier using a non-stick utensil for this particular step.

3. Take a flat plate or baking tray, grease that with little oil. As soon as you finish cooking the lentil paste, transfer the cooked lentil paste to the greased container and with a spatula level the paste. Let it cool down for 10 min.

4. After it cools down, cut cubes or any shape of your choice. It will be like 'Burfi'.

5. In a deep pan or kadhai heat enough oil for deep frying. Deep fry the lentil cakes to golden brown. Once the oil is hot, reduce the heat and fry the lentil cakes over a medium heat. Take out and keep on paper towel lined plate. These fried lentil cakes are called 'Dhoka'. Try some of these crispy fried lentils cakes, they are too good to resist.

6. You can make several different types of gravy for these lentil cakes. I did a very simple tomato-yogurt based gravy. For making the gravy, heat 3-4 table spoon of oil in a pan. When the oil is hot add bay leaves, whole red chilies, cinnamon stick, green cardamom, cloves, cook for 1-2 min or till the spices release a nice aroma. Add ginger paste and seeded, chopped tomatoes, cook till tomatoes are done. Add red chili powder, turmeric powder, cumin powder, coriander powder and cook for 3-4 min. As the spices are cooking, beat the yogurt with little sugar and water. Add the beaten yogurt, lower the heat and cook till there is no raw smell of yogurt. Add salt and sugar, mix well. Add a cup of hot water and let it boil, as it boils add the fried lentil cakes, ghee and garam masala powder. Cover and cook over low heat for 5-6 min. Check seasoning and adjust accordingly. Serve hot with pulao, luchi, roti, paratha.

You can make the fried lentil cakes and store in an air tight container in the refrigerator. Just before serving make the gravy and dunk in the lentil cakes. To bring richness to the gravy you can add cashew paste or melon seed paste while cooking and garnish with fresh cream.

Dhokar Dalna (Lentil Cake curry)
(Serves: 6-8)
Ingredients for the lentil cake:
Bengal gram (cholar dal): 1 cup
Yellow split pea (motor dal): 1 cup
Ginger paste: 1 inch piece
Asafoetida (hing): a pinch
Green chili: 2-3 (optional)
Black seed (kalojire): 2 tsp
Cumin powder: 2 tsp
Red chili powder: 2 tsp
Turmeric powder: 1/4 tsp
Garam masala powder: 1 tsp
Salt to taste
Sugar to taste
Oil: 1 tbsp + little to grease
Oil to deep fry

Procedure of making the lentil cake:

1. Soak the lentils overnight, wash well. Make a paste with asafoetida, ginger and green chilies.

2. In a pan heat a table spoon of oil, add black seeds, and the lentil paste. Add dry spice powder and salt and sugar.

3. Keep stirring continuously, till the lentil paste starts to leave the sides.

4. Grease a flat plate, transfer the hot lentil paste and let cool down. Cut into cubes.

5. Heat oil for deep frying, deep fry the lentil cakes to golden brown. Take out and keep aside.

Ingredients for the gravy:

Bay leaves: 2-3
Cinnamon stick: 1 stick
Green cardamom: 4-5
Cloves: 4-5
Dry red chili (whole): 2-3
Tomato: 1 large 
Yogurt: 1/2 cup
Red chili powder: 1 tbsp
Turmeric powder: 1 tsp
Cumin powder: 2 tsp
Coriander powder: 2 tsp
Garam masala powder: 1 tsp
Salt to taste
Sugar to taste
Ghee: 1 tbsp
Oil: 3-4 tbsp

Procedure of making the gravy:

1. Heat oil in pan, add bay leaves, whole red chili and other whole spices, cook for 1-2 min.

2. Add ginger paste.

3. Add seeded and chopped tomato, cook till tomatoes are done.

4. Add dry spice powder. Cook.

5. Add beaten yogurt, cook for 5-6 min.

6. Add salt and sugar.

7. Add a cup of hot water, add the fried lentil cakes, ghee, garam masala powder. Cook for 5-6 min, serve hot.

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!

Roganjosh...

Kashimiri cuisine has evolved over hundreds of years.  Over the years the cuisine has been influenced by its rulers and migrant workers from Persia, Afghanistan, Central Asia, North India and others. The influence of Mughals is especially evident on the meat dishes and pulao. Spices and condiments play a key role in Kashmiri cuisine. Kashmir being  situated on the ancient 'Silk Route', the spices traders from all over the world passed through this valley and stayed here as visitors and thus use of spices like cardamom, cinnamon, cloves, fennel, star anise, saffron etc are abundant in Kashmiri cuisine. Staple diet in Kashmir is rice along with chicken, meat and fish. Vegetables like lotus root, turnips, spinach are also  a specialty of this region.

Kashmiri cuisine is broadly divided into Pandit style and Muslim style preparations. The Kashmiri Pandit style cooking involves loads of spices, where as the Muslim style cooking includes onion, garlic and shallots in their preparations. In Kashmiri Pandit kitchen one can find use of Hing (asafoetida) instead of onion and garlic.

Today I made Roganjosh, a classic meat dish from Kashmir. This dish has its origin from Persia. In Persian Rogan means oil and Josh means heat or passion. Thus "Roganjosh" is meat cooked in oil at high intense heat. A second explanation of the name Roganjosh is Rogan means red, this may explain the bright red color of the dish. Roganjosh is mostly made with lamb. I used goat meat. Beef can also be used in place of lamb or goat meat.

For last few months I was looking for an authentic Roganjosh, following Kashmiri Pandit cuisine. My search ended at Anshie's blog Spiceroots. I followed her recipe and made a delicious bowl of Roganjosh. Here is the original recipe link, Roganjosh by Spiceroots.

I did make the Kashmiri garam masala at home and used whole dry Kashmiri red chilies to bring the bright red color in the Roganjosh. Here is how I did it.

Things needed to make Roganjosh:

• Goat meat (with bone): 2 lb (1 kg)
• Yogurt: 1/2 cup
• Cloves: 4-5
• Green cardamom: 3-4
• Cinnamon stick: 1
• Kashmiri red chili: 3-4 tbsp
• Dry ginger powder: 1/2 tsp
• Fennel powder: 5 tsp
• Kashmiri garam masala: 1 tsp
• Salt to taste
• Water: 2 cups
• Mustard oil: 1/4 cup

For Kashmiri Garam Masala:

• Shah jeera/ black cumin: 1 tsp
• Bay leaf: 1 small
• Green cardamom: 1/2 tsp
• Black peppercorn: 1 tsp
• Cloves: 1/8 tsp
• Fennel: 1/4 tsp
• Mace: 1/8 tsp
• Cinnamon: 1/2 stick
• Nutmeg: a pinch

Steps of making Roganjosh:

1. For the Kashmiri garam masala dry roast all the ingredients, cool down and ground to powder. Store in an air tight container.

2. For the Kashmiri red chili powder I dry roast the whole Kashmiri red chilies and ground them to powder.

3. Clean and wash the goat meat pieces. Pat dry with kitchen towel. Beat yogurt with little water, keep aside.

4. In a heavy bottom large pan heat mustard oil. When the oil is smoking hot reduce heat to medium and add cardamom, cinnamon and cloves. Cook for 1 min. Add the meat pieces. Cook the meat till it takes brown color.

5. Add the beaten yogurt, keep cooking till the yogurt dries up. Keep stirring.

6. Mix the ground kashmiri red chili powder with 1/4 cup of water. Add the red chili to the meat, mix well to coat all the pieces with the red chili powder.

7. Cook till oil separates, add all other spices, mix well.

8. Add 1.5 cups of hot water and let the water boil. Add salt, mix.

9. Cover the pan and cook till the meat is well done. Make sure there is enough water to cook the meat. Stir in between. Serve hot with rice or roti.

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!