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Thursday, November 28, 2013

Radhaballabhi With Alu Dom / Dal Poori (Lentil Stuffed Flat bread) | Bengali Style

I have a confession to make. Whenever in Kolkata I see my Father back from market, carrying a bag full of veggies and fish in one hand and a box of sweet on the other hand, I wish I could go back fifty years ago when Bengalis used to eat without caring a little for all the health conscious jargon invented now a days. One of the main attraction was to have gorom gorom Radhaballabhi with Alu'r dom which is still rated number one breakfast item.  It’s a poori which has a lentil stuffing and comparatively bigger in size than 'luchis'.As it is favorite among all you are sure to find these at roadside stall as well as sweet shops.  By the way I forgot to add that I wish to see my Father go to the market like a quintessential Bengali Bhadralok attired in a dhoti and kurta which he never did ! Wow, It would be a sight to watch ;-)

For Dough-
500 gms All purpose flour
1/2 tsp Salt
3 tbsp Oil or Ghee
1 cup Warm water

For Filling:
1 1/4 cups Chholar Dal (Bengal Gram) Washed and soaked overnight
1.5 tsp Jeera (Cumin seeds)
3-4 Dry Red chillies
1 small Dalchini (Cinnamon)
1/2 tsp Saunf (Aniseed)
1 tsp Ginger, grated
1 Green chilli
1 tsp Sugar
Salt to taste
Ghee or Oil for frying

In a pan dry roast Cinnamon + Red chillies on low flame till they are darker (approx 2 mins). Remove from the pan and add Cumin seeds till it releases nice aroma.

We are dry roasting cumin seeds separately because cumin takes less time to turn brown so for even results separate roasting is best solution. Cool down completely and grind to a fine powder. Keep aside.*

Drain water from dal and grind with a green chilli to make a fine paste. While grinding try to add very little water ( I would suggest adding 1 or 2 tbsp water at a time). Use a butter knife to scrape the paste from the sides and blades and run again for smooth paste. Once the mixture cools down grind it again for smooth texture.

Heat 1 tbsp ghee in a pan, add saunf and grated ginger. Fry on low flame, let it sizzle and then add dal paste into it. Mix in prepared masala powder* and season with salt. Keep stirring till water / moisture evaporates.

 When it appears completely dry add sugar and mix well. Let this mixture cool down. And grind the mixture again for the extra smooth powder texture. Like shown in the picture below. 

In between sieve together the flour and salt for the dough. Make a well in between and pour 3 tbsp oil or ghee and water little by little to form a pliable dough. Knead well until soft. Cover and let it rest for 1/2 hour. 

Make small portions of the dough, give them a shape of discs and pour 2 tbps filling in center, bring pooris edges together to seal it. Dust the kitchen counter, flatten it and roll it uniformly. Make sure the size of disc is bigger  and thicker than normal pooris. At a time you can fry only one or may be two pooris as these are bigger in size. Repeat the same steps for the rest of the day and stuffing.

Deep fry the pooris on high flame initially  then turn the heat to low once the poori is fully puffed on one side, flip and fry from both the sides. Drain off excess oil and serve with Aloo'r Dom.

Aloo'r Dom

1/2 kg Potatoes, wash and peeled
3 Onions, chopped
2 tbsp Garlic
1 large Bay leaf
1 tsp Cumin seeds
3-4 Green chillies (adjust according to your taste)
3 big Tomatoes, chopped
1 tsp Coriander paste
1 tsp Red chilly powder
1/2 tsp Sugar
1 tsp Garam masala
1/2 tsp Turmeric paste
3-4 tbsp Oil
Chopped coriander
Salt to taste

Prick potatoes with a fork and sprinkle some salt. Fry the potatoes in oil till lightly brown and keep aside. 
In the same pan add cumin seeds, when seeds sizzle add onions and fry on medium flame. 
Saute the onions till the raw smell goes away then add garlic paste and fry for 2 minutes. Add red chilly powder, coriander and turmeric powder and mix well. Cook masala for 2 minutes and then add tomatotes and let it simmer on low heat until the masala is cooked. Next add in the fried potatoes and mix thoroughly with the spices. 

Cook till the potatoes are tender. In between sprinkle some water, cover and cook. Throw in some green chillies. Adjust the seasonings and lastly add garam masala and dum the potatoes on low flame for about 15 minutes. By now the masala will be very thick and oil will float on top. The gravy should not be runny but thick and potatoes are nicely coated with thick gravy. Turn off the heat and garnish with fresh chopped leaves. Serve this delicious, spicy aloo dom with Radhaballavi. Well traditionally finish it off with a sweet at the end. 

read more.. "Radhaballabhi With Alu Dom / Dal Poori (Lentil Stuffed Flat bread) | Bengali Style"

Monday, November 25, 2013

Dal Fry(No Onion No Garlic)

In case all of you were wondering where was I in these days, just to inform all you friends that I was in Pondicherry with family and friends and before that . It’s a heritage city with a distinct influence of the French culture. We were moving places of Interest and had authentic French breakfast in a café. The intriguing part is that we took direction from tourists instead of locals. It’s the tourists who seemed to know better. The café called Baker’s street was a delightful place with awesome breakfast meal such as croissants, pizza, pies, omlettes,toasts etc. 

Now coming back to this lentil it’s called as Jain or satvik dal without any onions or garlic. Soothing for the stomach and energizing. Much needed after a feast of meals in Pondicherry..

Few Recipes without Onion-Garlic from past:

3/4 cup Masoor dal (red lentil)
1/4 cup Arhar Dal
1 big Tomato, deseed, diced
1/2 tsp Asafetida (hing)
1/2 tsp Cumin seeds
1/4 tsp finely chopped Ginger
1/2 tsp Kasmiri Red Chilly powder
2 tbsp Coconut silver/ slices
2 Dry Red chillies
1/2 tsp Turmeric powder
1 tsp Lemon juice (optional)
3 tbsp Ghee
Salt to taste

Wash both the dals and soak in water for about 2 hours. Pressure cook dal with 2 cups of water with salt, turmeric powder till 2-3 whistles. Lightly mash the dal with a laddle and keep aside. In a non-stick pan add ghee on low flame. Fry coconut silvers till light brown and keep aside.In the same pan add cumin seeds and let them crackle. 

Add hing, red chillies, ginger and diced tomatoes. Cook covered until tomatoes leave oil and add this tempering to the cooked dal and if you find the dal too thick then add some hot water and check the seasoning. And simmer on medium heat for 5 minutes. Serve this dal with some ghee for more flavour and garnish with golden coconut silvers. Ideal for a light lunch. We had this with Peas-Carrot poriyal, fried Bori and plain rice. 

read more.. "Dal Fry(No Onion No Garlic)"

Thursday, November 14, 2013

Beet-Carrot Soup | Healthy Soup Recipe

Yes, I am the person who loves beets as not only it is healthy but loves the perfect sweetness and color to any dish. I make beetroot-carrot soup in pressure cooker. Making this in pressure cooker not only reduces cooking time but retains the nutritive value also. Just imagine the sweetness of beets incorporated with ginger ummm delicious. This bright colored soup doesn't have any fat not even butter !

Some more Beetroot recipes from past:

2 Beetroots, stem removed
2 Carrots
1 big Tomato
1 Onion
1/2 inch Ginger
3 Garlic pods
5-6 Black pepper balls
1 tsp Cornflour (if required)
Salt as required
3 glasses of water

Lemon juice (optional) while garnishing with some chopped coriander leaves

Peel the beetroots, carrots and wash under running water.  Cut the beets in half and cut them in large chunks. Chop roughly the carrots also. In a pressure cooker add everything except cornflour and stir well. Close the lid of the cooker and cook on low flame till 2 whistles. Once the steam is released, then strain it. Puree the content in a blender once it is cool down completely. 

If you want your soup to be free of any remaining skins of tomato or seeds then strain again. Put it back on burner and cook on slow flame for next 3-4 minutes. If the soup is having thin consistency then add cornflour in 2 tsp milk and make it lump free. Add this to the soup and remove from heat. Taste and season with salt and black pepper powder accordingly. Serve the soup hot by adding some lemon juice and chopped coriander leaves. Enjoy this delicious and healthy soup !

read more.. "Beet-Carrot Soup | Healthy Soup Recipe"

Tuesday, November 5, 2013

Sukhe Aloo | Baby Potatoes in Spices

Sukhe Aloo ki sabji (dry potato gravy) is our family's favorite during winters. We never had issues in finding these baby potatoes during season. But finding these cuties in Chennai was a big surprise !These little babies soak up any spices quite well. I add dry mango powder at the end of the cooking procedure so give a nice tangy kick. You can make this dish with normal size potatoes also.

More Potato recipe from Hamaree Rasoi:

500 gms Baby potatoes
1 tsp Cumin seeds
2 big Tomatoes, grated
Big pinch of Asafotida (hing)
1 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Dry mango powder
2 Green chillies
1/2 tsp Red chilly powder
1 Tej patta
Water to sprinkle
Salt to taste
4 tbsp Oil

Wash the potatoes under running water and put them in pressure cooker. On low heat cook till 1st whistle and remove the lid, let them cool down and peel the skin or you can use with skin also.  Prick them with a fork. Shallow fry potatoes in pan till they are light brown. Keep aside.

In the same pan add cumin seeds, tej patta and let them crackle. Add some chopped green chilies  hing and stir well. Add tomato paste and stir continuously on medium flame until the oil floats on top of the gravy. Add turmeric, red chilly powder and mix well. 

Sprinkle some water and add the fried potatoes. Cover and cook for 2-3 minutes. Turn off the heat and add dry mango powder. Garnish with chopped coriander leaves and serve hot with naan or chapati.

We had with Matar Pulao...

read more.. "Sukhe Aloo | Baby Potatoes in Spices"