Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Venkaya pachi pulusu And Kandi Pachadi | Andhra Spl

January 26, 2014 By

I always love andhra dishes and when we were back in chennai would never miss to taste andhra meal in restaurants. My neighbours here are mostly from andhra and I get enjoy lot of new andhra dishes from them. For this week as you all know I chose combo platter for BM I wanted to try this andhra spl combo platter from the list. This is such an yummy combo and goes so well. Pulusu is an stew prepared two way one this the cooked version another is called pachi pulusu which the uncooked version normally prepared with tamarind pulp and onion with out any cooking. Vankay pachi pulusu and kandi pachadi is an classic andhra dish which served with hot steaming rice.

I am so happy I made this and we enjoyed it a lot . I also make them as a side for dosa or idli . Vankaya( Brinjal) pachi pulusu is made with roasted brinjal being mashed and just mixed with tamarind pulp , onion and other ingredients with out any further cooking needed.You might be wondering how the raw tamarind who taste but it was a delicious outcome the jaggery does it part to balance the taste and this pachi pulusu is an delicious and quick to make dish. This pulusu and pachadi marry so well that am in love with platter. Kandi pachadi is nothing but toor dal chutney as we may call , with very less ingredients this pachadi was so yummy and be sure you grind them a bit coarse to enjoy them . So for my second day of combo platter I am up with this classic andhra dish 🙂 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Venkaya Pachi Pulusu

Ingredients

4 medium brinjals
1 onion, finely chopped
1-2 green chillies, finely chopped
1 1/2 tbsp grated / Powdered jaggery ( As needed)
1 tbsp Chopped coriander leaves
small lemon sized tamarind (soaked in 1 cup of warm water for 10 mins, extract a thick pulp)
1 1/2 cups water
salt to taste

For Tempering

1/4 tsp Mustard seeds
1/2 tsp Cumin seeds
2 No Dry red chillis
1/2 tsp Urad dal
1/4 tsp asafoetida
1 sprig curry leaves

Method

Grease the brinjal with oil and roast them either on a low flame in a stove or You can do as I did microwave then for 10 – 12mins.
Then peel the skin and mash the pulp.
In a bowl take the mashed brinjal pulp, add chopped onions, green chillis, tamarind extract, jaggery and salt. Mix them well and add water to get a flowing consistency.
The jaggery must dissolve completely.
Heat oil a pan, add the mustard seeds , cumin seeds and let them splutter.
Then add urad dal , cook till the dal turns slight brown. Add the red chillis, hing and curry leaves.
Transfer this tempering to the prepared pachadi.
Garnish them with chopped coriander leaves.
Serve with hot steamed rice.

Kandi Pachadi

Ingredients

1/2 cup Toor dal

1/4 tsp cumin seeds

1 clove garlic

A small lemon size tamaraind

2 tsp Oil

1 tsp urad dal

salt to taste

For tempering

1/4 tsp mustard seeds

1 tsp Urad dal

1 sprig Curry leaves

1 tsp Oil

Method

Heat 1 tsp oil in a pan, add the toor dal and roast it on low to flame till they turn slight brown in color .
Then switch off the flame and remove from pan,. Keep it aside.
In the same pan add another tsp of oil, add cumin seeds and roast them for a mt, add the split gram dal and stir fry .
Then add red chillis and saute them on low heat. Remove from pan and cool them.
Once cool, grind the roasted ingredients, Toor dal, garlic, tamarind and salt to a coarse paste by adding very little water .
For tempering heat oil in a pan. Add the mustard seeds and let them splutter. Then add the urad dal and saute them till light brown.
Add the curry leaves .
Transfer the tempering to the ground pachadi.
Serve them with steamed rice and ghee .

Focaccia Caprese ( Italian Bread )

January 25, 2014 By

For this month We knead To Bake aparna of My Diverse Kitchen chose A very easy to make and delicious bread Focaccia Caprese . Foccacia was in my to do list and am so glad that I made this Italian bread. Focaccia is a popular Italian bread , As it looks same as pizza topped with cheese some people say this as square pizza but they are entirely different from pizza. Focaccia is the spongier than the pizza base and are thick than pizza base .Foccacia can be made with different italian toppings like potato , olives . But here is an variation influenced by capri region in italy . If you have made caprese salad you will know that topping is mainly influenced but the ingredients used in that salad – Mozzarella, Tomato and basil.

In olden days was made without any topping and just the herbed oil was spread .You can make them in any shape you want , I made them in single square cake pan , You can make them thin if you prefer rustic breads. Focaccia can be served Hot or cold , we enjoyed them warm with a bowl of soup for dinner and just love it !!

Adapted from The Kitchen Whisperer

Ingredients

For the Dough

2 tsp Instant yeast
1 1/2 tbsp sugar
3 1/2 cups bread flour/ All purpose flour
1 tsp salt
1/4 cup oil ( I used olive oil)
1 to 1 1/2 cups warm water
A little more olive oil for brushing dough

For the Topping

4-5 large tomatoes, sliced thin
1 6-7” round piece of fresh buffalo mozzarella, cut into1/4” slices
1/2 cup fresh basil leaves, cut into thin strips

For the Herbed Oil

1/4 cup olive oil
1 tsp dried oregano
1 tsp dried basil
1/4 to 1/2 tsp red chilli flakes
1/2 tsp finely minced garlic/ paste
Salt to taste
Fresh basil leaves for garnishing ( optional ) – ( I didn’t get basil so garnished them with mint leaves)

Method

First make the herbed oil. In a bowl put all the ingredients under “for herbed oil” and whisk them together. Keep this aside till required.
I made the dough with hand but it can be made in precessor too.
In a bowl put the yeast, sugar, flour, salt and oil and them mix well.
Then add 1 cup of warm water (as needed) and knead until the dough is soft elastic.
Then remove the dough shape into a round and grease the bowl well and place turning the dough around so it is coated slightly grease the top of dough too.
Cover and rest it for about one hour or till is rises double in size.
You can make this as 2 medium sized Focaccia or 4 smaller ones like I did. For the rectangular Focaccia, take two rectangular pans/Swiss roll pans (I used an 11″ by 7″ tins) and grease them well. Then divide the dough into two equal portions and lightly roll them (or press out) out into approximately 11” by 7”.
If you are making 4 Focaccia, then divide the dough into 4 equal portions. Roll each portion out (or press out) evenly into approximately 5” by 7”.
It is alright with they are odd shaped as foccacia is a rustic bread.
Transfer the dough to the baking tins. Dough will shrink whil lifting and placing. Use your fingers and push it out a bit making sure it’s evenly thick throughout.
Now let it rise for 20 minutes. Lightly oil your finger tips and press into the dough creating evenly spaced “dimples” in it.
Brush the surface with oil.
Bake at 210C (410F) for about 18 to 20 minutes till it is almost done and is beginning to turn golden brown. Take the Focaccia out and increase the heat of your oven to 230C (450F).
Lightly drizzle some of the Herbed Oil over the Focaccia and then evenly arrange some slices of mozzarella over the bread, leaving very little space between them.
Arrange the tomato slices over this and a little sprinkle the chopped basil over it.
Drizzle some more Herbed Oil over the topping and bake the bread again for 5 to 8 minutes or until the cheese has just melted.

Remove from oven then garnish the with basil leaves
Cut the Focaccia into slices and serve while it is still hot with bowl of soup.

Halwa Poori Chole | Breakfast Recipe

January 24, 2014 By

Halwa Poori chole is an famous breakfast combo which is so filling and nothing can be packed with nutrients in the morning than this breakfast. Halwa poori chole is normalla prepared at navratri time by most of the North Indians. This combo is also a very famous breakfast in pakistan even and said to be as the most loved breakfast. It is also had by muslim for ramadan festival. This might sound an elaborate meal but it is very easy and simple to make.

This combo platter comprises of halwa made with rava / sooji like the rava kesari we make in south , poori which the puffed up wheat indian bread, and chole is the spicy curry made with chickpea. This combo go well so nicely and I have become a fan of it. This is combo can be enjoyed for any course but they are made traditionally for breakfast and brunch. This is a sure hit combo in all homes and no one can resist to have this combo for breakfast .Thanks to srivalli for suggesting some combo platter recipes. For the 4 week 1st day of BM am here with is delicious combo platter. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Halwa

Ingredients

1 cup semolina
1 cup sugar
2 – 3 tbsp ghee
2 cups Whole milk
1/4 tsp cardamom powder
pinch of color and/or saffron (optional)
Chopped Nuts and Raisins Few
Charmagaz / dried melon seeds for Garnish

Method

Heat ghee in a pan, add the chopped nut and raisins adfter they turn light brown add semolina and fry on low heat until color starts to change and it gives a nice aroma.
Keep on stirring often so that they don’t brown to much .
Once semolina is roasted well , slowly add the milk and stir constantly , even add color at this stage so that the halwa is evenly colored .
Once all the milk get evaporated add sugar , cardamom , stir well and cook them till the halwa leaves the sides of the pan.
Switch off the flame and garnish the halwa with charmagaz.

Poori

Ingredients

Wheat Flour 1 cup

salt to taste

water as needed to make a stiff dough.

Oil for deep frying

Method

Mix wheat flour and salt , add water as needed and make as stiff dough.
Divide the dough in to equal part and roll then with a rolling pin as we do for roti but reduce the size.
Heat oil in a kadai , when they are hot enough fry the rolled poories by sliding it slowly in the oil and pressing them gently towards the edgesusing the spatula for puffing.
Once it is completely puffed up turn to the other side and fry the poori till light brown in color.
Once don transfer it on a kitchen towel so that execss oil is being absorbed.
Repeat the same for the rest of the poori dough.

Chole

Ingredients

2 cups boiled chickpeas / Kabuli channa ( Soak the kabuli channa over nite and cook them pressure cooker for 2-3 whitles with salt )
4 tbsp oil
1″ inch piece Cinnamon stick
2 Nos Clove
2 Nos Cardamom
2-3 Curry leaves, chopped
1 tsp Ginger garlic paste
1 large Tomato ( Chopped)
1 large Onion ( Sliced)
2 Nos Green chillies, chopped
1/2 tsp Cumin pd
1/4 tsp Turmeric pd
1 tsp Coriander pd
1 tsp Red chilli pd
salt to taste
chopped coriander leaves for garnishing

Method

In a pan heat 1 tbsp of oil , put greenc chillies and sliced onion and saute till onions turn translucent.
Then add chopped tomato and cook them till they turn mushy .
Switch of the flame and let them cool a bit, after the cool down transfer it to a blender and blender to a puree.
Now In a kadai or a sauce pan heat the rest of the oil , add cinnamon stick , clove and cardamom after the slputter add the ginger garlic paste and saute for few seconds .
Now add the prepared puree and bring it to a boil .
Add turmeric pd , Red chilli pd, coriander pd , Salt and cumin pd to the boiling puree and mix them well .
Cook them in simmer for few minutes till the raw smell goes of , then add the cooked channa/ chickpea to till add water if needed to make the gravy thin . .
Cover and cook it for 5- 10 mins so that the flavor goes into the channa well.
Cook them till you can see oil being separated in the sides of the gravy.
Garnish with coriander leaves and serve them warm with poories.

Eggless Churros – SFC #4

January 24, 2014 By

For this month’s fusion dessert preethi chose a very delicious and yummy fried dessert which is so addictive. As you know am a part of SFC group whose brain child is preeti of Simply Tadka . She suggested churros for this months fusion dessert. This was in my to do list and am happy that am made them atlast . Churros are striped pastry snack which also called as the famous Mexican fritters / Spanish dougnuts . My h just loved these fried delights a lot . Thanks to preeti for suggesting this yummy recipe.

Churros are made with all purpose flour they are made like a pastry like dough in which you don’t have to work with dough a lot and they can be prepared in jiffy . These fried pastry strips are the rolled in sugar and cinnamon mixture . After which there is no need to resist yourself just dip in the chocolate sauce and enjoy them . They were so addictive and delicious … So without any ado lets move to the recipe..

Ingredients

Water – 1 cup
Maida / All purpose flour – 1 cup
Sugar – 2 1/2 tbsp
Salt – 1/2 tsp
Oil- 2 tbsp

For coating

1/2 cup white sugar with
1 tbsp cinnamon powder

Method

In a sauce pan boil the water , after it start boiling turn off the heat .
Combine flour, salt, oil together to form a soft dough .
Heat the oil in a kadai / Wok for deep frying.
Fill the dough into piping bag or murukku presser fitted with single star mould.
When oil is hot enough, keeping the press over the oil, press it down into oil.
Cut the batter with a knife while you press according to the length you want them to be.
Fry on all sides until golden on simmer flame.
Drain them on to a kitchen towel.
You can cut it when it falls to the required length.
For coating mix sugar and cinnamon, after frying all the churros just roll them on the prepared coating mixture.
Serve them with chocolate sauce and enjoy !!

Tips

You can also make the chocolate sauce at home with 1 1/2 cup chocolate chips and 1/2 cup heavy cream . just microwave them 30 seconds and melt them .. continue to microwave till the chocolate is completely melted and serve with churros .

Beetroot Rasgulla – Virtual Party For Viji

January 23, 2014 By

I am so happy today is my best buddies b’day and am so happy for her. She is a wonderful blogger and a very kind hearted person who is one of those close friends who encourage me and motivate me to always . Its her kindness which attracted me in the first place when i first met her through SNC . She was is a very enthusiastic blogger and I love her cooking style a lot. You know whom am talking about its Viji of Viruthu unna vanga :). Wish you a many more happy returns viji am so glad to be a part of this virtual party in which few of our mutual friends bring some delicious recipes to celebrate the day together . Am dedicating this post for viji’s b’day and I wish her many more happy returns to come.

She is a dessert queen that how we call her as her space is filled with lots of drool worthy sweets and desserts and she is an awesome innovator. So today I share a very unique sweet for this sweet person . I still remember how my buddies celebrated my b’day virtually by making mouthwatering breakfast thali and am so glad to be surrounded with such good friends . As it was viji’s b’day the frist think struck in my mind is to make the color idli’s and chutney again , but i also didn’t want to miss the sweet surprise for her so made this Beetroot rasgulla and Tri color Tiffin Thali which includes tri color idli and tri color chutney .

Beetroot rasgulla was in mind to try for a long time and today I experimented it on this spl occasion . I make rasgullas often and have tried my hand making rasgullas with fruits But this was the first I tried with veggie 🙂 and so happy that it turned super yumm and they look absolutely gorgeous don’t they 😛 So here comes the recipe of this innovative rasgulla with a veggie.

Ingredients

4 cups Whole milk
4 tbsp Lemon juice
11/2 cups Sugar
1 cup Beetroot puree ( Boil chopped beetroot in water , when done drain the water and blend them in the blender till a smooth paste)
4 cups Water
1/2 tsp Cardamom powder
Few drops of Rose essence

Method

In heavy bottomed pan take milk ,bring it to boil and keep stirring to avoid burning of milk from bottom of the pan..
Once the milk comes to boil, add the lemon juice and keep stirring.
Put the flame in low and cook for few seconds until the milk curdles and is separated from the whey . Turn off the flame.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water and rinse the milk solids/paneer under cold water once to remove the lemon flavor in it and squeeze out the water as much as possible.
Place a heavy weight over the drained milk solids/paneer to squeeze out the water completely.
Take the paneer in a plate and knead it well for few minutes until they turns soft and comes together.
Divide them to medium sized balls and roll them without any cracks.
Boil the water in a heavy bottomed pan, add the sugar,cardamom powder and Beetroot puree,bring this to boil after the sugar dissolves, turn of the flame and strain them in strainer if using a plastic strainer wait till the syrup cools down a bit .
After straining them again put them in a heavy boycotted pan and at them boil.
Add the prepared paneer balls to the boiling syrup. Cover it with a lid , simmer and cook for 15-20 mins.
After 20 mins turn off the heat and let the rasgullas be covered for 10 mins .
After they cool down completely you can refrigerator them , or have them as it.

Tips

If you see some frothy layer coming while the paneer balls are cooking in syrup just remove them as much as you can using a ladle .

Vegetable Pongal

January 21, 2014 By

When I was a kid I loved to to have Raw veggies like cabbage , long beans , french beans, even ladies finger but My kid is totally opposite she never likes veggies only cheese . Am sure many mom’s might be worrying about it and trying something different to attract kids and indulge them in having more veggies in their diet. So when I was thinking about how I can give her the veggies she doesn’t like to have them in raw form I made this delicious pongal for her lunch and she liked it a lot with some color peeping there and she had no clue what they were and enjoyed them . For my BM 3 day of pongal series I made this yummy kid friendly pongal. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Vegetable pongal is mainly made with rice and moong dal as we make ven pongal but adding veggies to it increases the nutrients and makes it more healthy. I used ghee to make this pongal as kids love the flavor of ghee and tastes yummy. Pressure cooker makes it easy but if you don’t want the veggies to mash up then you can cook the rice and lentils separately in pressure cooker and then saute the veggies separately till they are turn , then transfer the veggies to the cooked and mashed rice and lentil . I served this with the Tri color capsicum thogayal but any chutney and sambhar can go with this. Any method you do it will taste good. So with any ado lets move the recipe..

Ingredients

Rice – 1 cup
Green Gram Dhal / Moong dal ( yellow one) –1/2 cup
Chopped vegetables – 2 cups (I used carrot and frozen peas)
Curry leaves – few
Green chillies – 2 No
Fresh ginger – a small piece
Asafotida – A pinch
Black Pepper pd – 1/4 tsp
Urad dal / Black gram dal – 1 tsp
Cumin seeds – 1/4 tsp
Mustard seeds – 1/4 tsp
Cashew nuts – few
Ghee – 2 tbsp
Water – 4 1/2 cups
Salt to taste

Method

In a pressure cooker heat ghee add mustard seeds, cumin seeds and then curry leaves.
Wait till they splutter and then add urad dal and saute till they turn light brown.
Add green chillies,ginger,Asafoetida, chopped vegetables and saute for a while.
Then add washed and drained rice and moong dal .
Mix well and then add water, pepper pd, salt.
Close the pressure cooker lid and cook them for 3-4 whistles .
Mean while heat 1 tsp ghee and Roast the cashews till light brown. Keep them aside.
After 3-4 whitles switch off the flame and wait till the pressure subsides.
Open the lid and give the pongal a quick mix .
Add the roasted cashew to the pongal and mix them.
Serve them warm with any chutney and sambhar.

Til ke Ladoo | Sesame Seeds Ladoo| Ellu urundai Recipe ( with Jaggery )

January 21, 2014 By

Til ke ladoo is a very healthy and winter special ladoo which is generally made for makar sakranti / lohri. I always wanted to make this til ke ladoo and this was the perfect season to make them and keep us warm . Sesame seeds ladoo is a very delicious ladoo which which includes bengal gram , peanuts and they are so healthy as they are made with jaggery . They can be stored for 15 days and had when ever you like.

As you all know I have joined this group “Sweet fantasy club” whose brain child is preeti ,a wonderful blogger author of “ Simply tadka” . This is our challenge for this month under fusion Dessert was Til ke ladoo for makar sakrati spl . This month too preeti has chosen two wonderful indian and international sweet and dessert , thanks preeti for this wonderful challenge again.

Ingredients

White sesame seeds – 3/4 cup
Bengal gram (channa dal), roasted – 1/4 cup
Peanuts, roasted and coarsely powdered- 1/4 cup
Green cardamom powder- a pinch
Jaggery (gur), grated- 1/2 cup
Ghee- 1 tablespoon

Method

Dry-roast the sesame seeds in a non-stick pan on low heat till light brown. Remove from the pan and set aside in a bowl. Dry-roast the dried coconut in the same pan on low heat till light brown. Add to the sesame seeds in the bowl and mix.
Add the roasted Bengal gram and roasted peanuts, Bend them in a mixture till fine powder . Add the cardamom powder , roasted sesame to it and mix.
Keep the mixture warm. Heat the ghee in a non-stick pan.
Add the jaggery and cook till it attains a soft- ball consistency. Add the sesame seed mixture and mix well. Divide the mixture into thirty equal portions and roll them into round laddoo while the mixture is still hot.
Cool completely and store in an airtight container.

Tips

I didn’t add dried coconut but if you wish you can add for extra flavor and taste .
If you want you can add nuts powder even .

Kaadaikkanni Pongal / Oats Pongal

January 19, 2014 By

Its weekend and its a busy day for all I hope.. If you are looking for a delicious and a quick breakfast which is perfectly healthy then this must be a option. Oats is rich in fibre rich and a gluten free option to be included in diet of all ages . So thinking of preparing some healthy and delicious breakfast i ended up making this yummy oats pongal. Pongal is always my family favorite breakfast , instead of making them rice i made it with oats and they turned out so gud .

Oats pongal is a quick to make tiffin which needed very less time of cooking and more over if you make it in pressure it can be made in jiffy. Many people include oats in their diet for is nutrient content and most probably it gluten free. As pongal is an very traditional South Indian dish giving it a twist was very interesting.. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36. So make this healthy and yummy oats pongal and enjoy !!

Ingredients

Oats – 1/2 cup ( I used Old fashioned )
Moong dal / Green gram dal – 1/4 cup
Ginger – a small piece
pepper corn – 2-3 NO or pepper pd – 1/4 tsp
cumin seeds – 1/4 tsp
Mustard seeds – 1/4 tsp
Green chillies -2 No
Curry leaves – 1 sprig
Oil – 1 tbsp ( I used olive oil )

Method

In a pressure cooker heat oil , add cumin seeds, mustard seeds, curry leaves .
After they splutter add ginger, green chillies saute for a while.
Then add 4 1/2 cups of water, salt , pepper corn and let it boil .
After it boil add oats , and dal and mix them well.
Close the lid and cook them till 3-4 whistles .
Switch of the flame and wait till the pressure subsides.
Open the lid and give them a mix .
Serve this healthy pongal with any chutney and sambhar for breakfast or tiffin .

Godhumai Rava Pongal / Crackled Wheat Pongal

January 17, 2014 By

Am sure all would have enjoyed pongal festival , am here today with a very healthy pongal recipe. I love ven pongal for breakfast a lot and used to enjoy them with chutney and sambhar. As many people were asking me to share some healthy recipes here is a healthy pongal recipe with out using rice. As we all know too much intake of rice lead to increase in weight , so diet conscious people generally try to avoid taking rice in their diet first . If you seriously want to loose some weight you should first stop taking lots of rice . So if not rice what can be the other substitute for it – crackled wheat , semolina, oats, Barley, ragi etc there are so many options i can keep on going.

Godhumai rava / crackled wheat is a very healthy option for diabetic patience and can be made in several diffrent delicious ways . One such way to make a tasty dish is pongal. Crackled taste yummy when included with lentils and I tried making this pongal for our breakfast. They taste so delicious and they are very healthy. If you are looking for recipes to skip rice then this is a very nice option . Kids too will enjoy this delicious pongal .For this weeks blogging marathon I have chosen pongal varities so 2 more pongal to come stay tuned..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.. Now lets quickly move to the recipe..

Ingredients

Crackled Wheat / Godhumai rava – 1 cup
Moong dal – 1/2 cup
Pepper corn – 3-4 Nos or Pepper pd – 1/4 tsp
Curry leaves – 1 sprig
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Turmeric pd – 1/4 tsp
Urad dal / black gram dal – 1 tsp
Green chilli – 2 nos
Ginger garlic paste – 1 tsp
Ghee – 2 tbsp
Cashew – 4-5 No ( lightly roasted in ghee)
Salt to taste

Method

In a pressure cooker heat ghee , add Mustard seeds, cumin seeds, curry leaves , urad dal.
After they splutter, urad dal turns slight brown add ginger garlic paste and saute them .
Now add green chillies and saute them .
Add the crackled and saute for a while .Then add moong dal , to this add 4 1/2 cups of water
Add the pepper corn / pepper pd, turmeric pd and salt . Mix them well and close them with lid.
Put the whistle on and cook for 3-4 whitles.
After 3-4 whistles switch off the flame and wait till the pressure subsides.
Open the lid and mix them well.
Granish them with roasted cashew and drizzle some ghee on top.
Serve this healthy pongal with an chutney and sambhar.

Dhokar Dalna ( Bengali gravy )

January 15, 2014 By

This Post is for Indian cooking challenge , For Jan month Srivalli had chosen this very traditional Bengali curry . I was so happy to make this as I wanted to make this curry from long time. Nabanita had challenge this delicious curry to south team members in SNC and wanted to try them since then but couldn’t make it but Now here I am with this delicious curry. This is an very traditional bengali curry which is named “Dhokar Dalna” – Dhokar means Lentil cakes and Dalna means the gravy. This delicious curry is purely satvik with no onion and garlic used and a yummy option for vegetarians . This Curry is served with warm rice but we enjoyed them with hot phulkas , they tastes so delicious.

Dhokar dalna is lentil cakes which are deep fried and simmer in a curry with tomato base and flavored ginger, coriander , cumin. They are served with warm rice . The taste is so yummy as is that you will not miss the onion and garlic in them . Thanks to valli for suggesting this delicious curry for this month..

Adapted from Sandeepa

For Dhoka or the Lentil Cakes

11/2 cup Cholar Dal/Chana Dal/Bengal Gram ( Soaked in water overnight )
6 No Green chillies
Salt to taste
3/4 tsp Cumin seeds / Jeera
A pinch of Asafoetida
1 1/2 tsp Ginger paste
Oil to fry + 1 tbsp

For gravy

1 No bay leaf
1/4 tsp Cumin seeds
A pinch of Asafoetida
1 No Tomato ( Chopped)
1 tsp Yogurt
1 No Potato ( Chopped)
1/2 tsp Coriander pd
1/2 tsp Cumin pd
1/2 tsp Red chiili pd
1/4 tsp Turmeric
1/4 tsp Garam masala
1/2 tsp Ghee
2-3 tsp Oil

Method

Soak the channa dal for 3 – 4 hours / over night . Drain the water and grind the lentils with green chillies and little salt
Grind them to a fine paste. Add little water as required for grinding
Heat 1 tbsp Oil in a Kadhai, add Cumin seeds/Jeera, Asafoetida/Hing, and Ginger garlic paste.
Add the ground dal to this and cook until the mix continuously till the mixture comes out clean from the corners .
The dal should be cooked in such away that it is moist and soft but not hard.
Note: You need to stir the vigorously else the dal paste will stick to the sides of the pan and be careful to remove the moisture without making it hard. Add little oil as needed to avoid sticking.
Grease a flat plate with oil and pour the soft dal mix on this. While it is warm, pat lightly with your hands to form a flat, slightly raised round structure ,With a knife make squares or diamond shapes
Heat some more Oil and fry the lentil cakes till golden brown on both sides. Take care while lifting the un fried lentil cakes as they might break.

To Make the Gravy

Heat Oil in a Kadhai / sauce pan fry the 1 potato chopped in eights till golden, remove and keep aside.
In a another pan heat 3 tsp oil , add Bay leaf/Tej Patta, Cumin Seeds/Jeera and Asafoetida/Hing
Add ginger paste , saute for a while .
Then add finely chopped tomato . Saute till tomato is mushy and the raw smell goes off.
In Yogurt add Coriander Powder, Roasted cumin Powder(or Regular Cumin Powder), Red Chili Powder
and turmeric to make a fine smooth mixture.
Add this yogurt mixture to the sauted tomatoes. and fry the masala at low flame
Add the fried potatoes and about 11/2 cups of water.
Add salt to taste and cover and cook till potatoes are done.
Adjust the masala as needed, add a little sugar.
Add about Garam Masala and Ghee and gently mix.
Now slowly slide in the pieces of dhoka or the fried lentil cakes.
Simmer for couple of minutes to let the dhoka get soaked up the gravy.
Note:If your dhokas are cracking do not add them to the gravy, rather place them on the serving dish and pour the gravy on them.
Serve with hot white rice or roti.

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