Dal Makhani

Ingredients

  • 1 cup whole black urad dal
  • 1/3 cup rajma
  • 4 tsp grated ginger
  • 4 tsp crushed garlic
  • 2 medium sized tomatoes, grated
  • 2 tsp red chilli powder
  • 2-3 tsp salt or to taste
  • 1/4cup unsalted butter (can increase to 1/3 cup)
  • 1/3 cup light cream (can increase to 1/2 cup)
  • 2 tsp garam masala powder
  • A generous dollop of unsalted butter

Method –

  1. Wash the 2 types of beans and drain
  2. Cover with water and leave to soak overnight
  3. Pressure cook the beans with 1 litre of water till soft
  4. With a potato masher, mash half of the beans lightly till they form a coarse paste
  5. Half of the beans should remain whole
  6. Add the ginger, garlic, tomatoes, red chilli powder, salt, butter, cream and garam masala
  7. Cook very gently for another 30 minutes, stirring occasionally
  8. Serve the beans with a dollop of butter at the top
  9. Garnish with chopped coriander leaves

Pumpkin Parwal Dry Sabji (Alu Kumro Potol Torkari)

Ingredients

  • Potol – 6, cut into rounds of 1/2”, peeling the skin alternately and trimming the ends
  • Pumpkin – 10-15 pieces cut into cubes
  • Potato – 1 medium, cut into cubes
  • 1 tsp panch phoran
  • 1 dry red chilli, broken into half
  • 1 bay leaf
  • 2 tsp grated ginger
  • 1/2 tsp turmeric powder
  • 1 tsp Bhaja masala
  • 1 tsp sugar
  • Salt to taste
  • 3 tbsp mustard oil
  • 1/2 cup warm water

Method –

  1. Heat 2 tbsp oil in a kadhai
  2. Fry the potol pieces till light brown. Remove and keep aside
  3. Add 1 tbsp oil
  4. After it is hot, add panch phoran , dry red chilli and bay leaf
  5. Add ginger
  6. Add potatoes and pumpkin
  7. Sauté on low heat
  8. Add salt, sugar, turmeric powder and Bhaja masala
  9. Fry the masala well splashing a little water if it sticks to the pan
  10. Add the fried potol
  11. Add 1/2 cup of water
  12. Cover and cook for about 10 minutes till done

Bhaja Moshla (Dry Roasted Bengali Spice Blend)

Ingredients

  • 2 tbsp cumin seeds
  • 2 tbsp fennel seeds
  • 2 tsp coriander seeds
  • 4 pieces green cardamom
  • 2 dry red chillies

Method –

  1. Heat a pan on medium low flame
  2. Add all the spices
  3. Roast them, stirring continuously for about 8 minutes
  4. Once done, grind them to a fine powder

Chutney Powder (Milagai Podi/Gunpowder)

Ingredients

  • 1 1/4 cups dry red chillies
  • 2 tsp oil
  • 1/2 cup black gram dal (urad dal)
  • 1/2 cup Bengal gram dal (chana dal)
  • 1 tsp asafoetida powder
  • 1/4 cup sesame seeds
  • 2 tbsp jaggery powder
  • A marble sized tamarind ball (optional)
  • Salt to taste

Method –

  1. Fry the red chillies in the oil
  2. Dry roast the black gram dal, Bengal gram dal, asafoetida powder and sesame seeds
  3. Mix all the ingredients and powder coarsely
  4. Stir in the salt

Spicy Prawns

Ingredients

  • 500 gm prawns, shelled and deveined
  • 6 tbsp oil
  • 2 medium onions, finely chopped
  • 1.5 tsp garlic paste
  • 3 tsp red chilli powder
  • A pinch of turmeric powder
  • 1 tsp cumin powder
  • 1.5 tsp salt
  • 3 medium tomatoes, finely chopped
  • 5 slit green chillies
  • 1 tbsp white vinegar
  • 1 tbsp chopped coriander leaves

Directions

  1. Wash the prawns and set in a colander to drain
  2. Put the oil in a pan on moderate heat
  3. When hot, add the onions
  4. After they turn golden brown, add the garlic and fry for about 10 minutes, sprinkling in water as required
  5. Add the spice powders and salt
  6. Stir the masala for about 10 minutes
  7. Sprinkle water as required
  8. Add the tomatoes and fry for about 15 minutes till oil separates
  9. Add the chillies
  10. Add the prawns. Cook not more than 3 minutes
  11. Pour in the vinegar and simmer for about 2-3 minutes
  12. Garnish with coriander leaves

Panchmel Dal (5 Lentil Dal)

Ingredients

  • 2 tbsp each of moong dal, chana dal, urad dal, masoor dal and toor dal
  • 1.5 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tbsp ghee
  • 1 large onion, finely chopped
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tomato, chopped
  • 1 tbsp chopped coriander leaves
  • Squeeze of lemon juice
  • For the tadka –
  • 1 tbsp ghee
  • 1 dry red chilli, broken in half
  • 1/2 tsp cumin seeds
  • 4 cloves
  • 2 garlic cloves, finely chopped

Method –

  1. Wash and soak all the lentils for about 30 minutes
  2. Boil the lentils with 600 ml water, 1 tsp salt and half of the turmeric powder
  3. Heat the ghee in a wok
  4. Add onion and cook until golden brown
  5. Add the remaining salt, turmeric powder, chilli powder, garam masala powder and sauté for 1 minute
  6. Add the tomato and cook till soft
  7. Pour this mixture over the lentils and bring to boil
  8. Turn off the heat
  9. Add coriander leaves and lemon juice
  10. Heat the ghee for tempering and add all the ingredients
  11. When the garlic turns golden, add this tempering to the dal
  12. Cover for 2 minutes before serving

Baked Rice Pudding

Ingredients

  • 1 litre milk
  • 100 ml cream
  • 50 gm rice
  • 30 gm butter
  • 60 gm light brown sugar
  • 3 green cardamoms
  • 2 tbsp raisins
  • 2 tbsp chopped cashew nuts
  • A pinch of nutmeg and cinnamon powder
  • Zest of 1/2 orange

Method

  1. Heat butter in a saucepan
  2. Lightly roast the nuts and raisins and add the sugar
  3. Let it caramelise
  4. Add the rice and fry on low heat for 3 minutes
  5. Add the cream and then the milk
  6. Let it simmer for a minute, then pour it into a deep roasting tray
  7. Grate the zest of 1/2 orange, sprinkle it over the milk
  8. Crush the cardamom seeds and sprinkle it also along with the nutmeg and cinnamon
  9. Give a final stir and bake it uncovered in a preheated oven at 150°C for 1 1/2 hours
  10. Remove from the oven and allow to rest for at least 20 minutes before eating hot or cold

Ragda Pattice

Ingredients

To Pressure Cook –

  • 1.5 cups dried white peas, soaked overnight
  • 1tsp salt
  • 1/2 tsp turmeric powder
  • 4 cups water

Tempering for White Peas Curry (Ragda)

  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 4-5 large garlic cloves, crushed
  • 1-5” piece ginger, crushed
  • 2 green chillies, crushed
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp red chilli powder
  • 2 tsp powdered jaggery
  • 2 tsp tamarind paste
  • Salt to taste

For the Pattice –

  • 650 gm potatoes
  • 3-4 tbsp breadcrumbs
  • 2 tsp grated ginger
  • 2 green chillies, finely chopped
  • Salt to taste
  • 3-4 tbsp oil to fry the patties

To Serve Ragda Pattice –

  • Coriander Chutney
  • Sweet Tamarind Chutney
  • Chopped onion
  • Chopped tomato
  • Chopped coriander
  • Nylon sev
  • Chaat masala
  • Rock salt
  • Cumin powder

Method –

To Make the White Peas (Ragda)

  1. Soak dried white peas overnight in enough water
  2. Drain the water and transfer the soaked peas to a pressure cooker
  3. Pressure cook with 1 tsp salt, 1/2 tsp turmeric powder and 4 cups of water for 2 whistles on high heat
  4. Lower the heat to medium low and cook for another 4-5 minutes or more if the peas are not mushy and soft
  5. Mash some peas and set it to simmer on low while the tempering is prepared
  6. For the tempering, heat 1 tsp oil in a pan on medium heat
  7. Add cumin seeds and add asafoetida powder
  8. Add the crushed ginger, garlic, green chillies
  9. Sauté for 1 minute
  10. Add coriander powder, cumin powder, red chilli powder
  11. Fry the spices adding a splash of water
  12. Now transfer the spices to the simmering ragda
  13. Add the Jaggery powder, tamarind paste and more salt, if required
  14. Mix and let the Ragda come to a boil
  15. Turn off the heat and set it aside

To Make Pattice –

  1. Boil, peel and mash the potatoes
  2. Add breadcrumbs, grated ginger, green chilli and salt
  3. Mix everything well to make a smooth dough
  4. Make equal sized Pattice from this mixture
  5. Heat 3-4 tbsp oil in a pan on medium heat
  6. Once the oil is hot, flatten the Pattice and cook for about 5-6 minutes on each side till crisp and golden brown

To Serve Ragda Pattice –

  1. Place Pattice on a plate and top with ragda
  2. Top with coriander chutney and sweet tamarind chutney
  3. Again top with chopped onion, tomato and coriander leaves
  4. Garnish with sev, chaat masala, rock salt and cumin powder
  5. Serve warm

Thekera Masor Tenga (Sour Fish Curry)

Ingredients

  • Fresh small fish – 500 gm
  • Thekera – 6 pieces
  • Warm water – 100 ml
  • Boiled and mashed potatoes – 1/2 cup
  • Fenugreek seeds – a pinch
  • Hot water – 600 ml
  • Turmeric powder – 1 tsp
  • Salt to taste
  • Mustard oil – 3 tbsp
  • 1 tbsp chopped coriander leaves

Method

  1. Clean and wash the fish
  2. Rub it with salt and turmeric powder and keep it aside for 15 minutes
  3. Soak the thekera in 100 ml warm water for 30 minutes
  4. Mash the softened thekera
  5. Heat oil and fry the fish till half done
  6. In the same oil, add fenugreek seeds
  7. When the seeds turn red, add the thekera along with the water
  8. Also add the hot water
  9. Add the mashed potatoes
  10. Sprinkle turmeric powder and salt and cook for 5 minutes
  11. Add the fish and cover with a lid
  12. Simmer for 5 mins
  13. Sprinkle coriander leaves before serving

Alu Potol/Parwal Bhaja (Pointed Gourd Potato Stir Fry)

Ingredients

  • 2 medium potatoes, cut into medium thick pieces
  • 5 medium sized potol, cut into slices
  • 1 large onion, cut into thick slices
  • 2 tbsp oil
  • 1 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste

Method –

  • Heat oil in a wok
  • Add the onions and stir fry on low heat till it turns pink
  • Now add the potatoes, potol. Turmeric powder, red chilli powder and salt
  • Cover and cook till vegetables are done
  • Remove cover and fry till the potatoes turn slightly brown