Desi Fiesta

side dish

Dhokar Dalna ( Bengali gravy )

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..

bengali recipes
Bengali gravy

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.

Aloo Lauki Ki sabzi /Potato Bottle gourd Gravy ( In Pressure Cooker )

By

Who will not want to finish their dinner or lunch with a easy yet delicious dish for their family. Here is an easy breezy curry which is so ideal for working women and even us home maker would love to make a simple dish and spent more time with our family instead of  sitting the kitchen the whole day and missing all the family fun . So here is an delicious curry which can be prepared in minutes and tastes so delicious with so very yummy flavor . Potato and Bottle gourd are two veggies which goes so well and makes an yummy combo when added in any dish mainly in curry .

 When I saw this month’s BM theme as cooking with pressure cooker I wanted to make this yummy curry . This is an simple to make and as you know pressure cooker makes are life so easy and saves gas even 🙂 pressure cooker is one such equipment I can’t imagine a  kitchen without it as it makes us finish our work so fast . So am up with my first dish a spicy curry totally made in pressure cooker a one pot you might say . Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#35.

Ingredients 


Potato – 1 No ( Peeled and chopped into cubes)
Lauki/ Bottle gourd – 1 no ( Peeled and chopped into cubes)
Oil – 1 tbsp 
Onion – 1 No ( Medium ,chopped)
Tomato – 1 No ( chopped)
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Green chillies – 2 No ( Optional )
Turmeric pd – 1/4 tsp 
Red chiili pd – 1 1/2 tsp
Coriander pd – 2 tsp
Cumin pd – 1/4 tsp
Garam masala – 1/4 tsp (Optional)
Salt to taste 

Method 

  • In a pressure cooker heat oil add  mustard seeds , cumin seeds, let them splutter then add curry leaves .
  • Add Onion and saute them till they turn pink .
  • Now add chopped tomatoes saute them well till they are mushy.
  • Add red chilli pd , turmeric pd , coriander pd , cumin pd, Garam masala and mix them well 
  • Now add chopped potato and bottle gourd and mix them well till the veggies are well coated with the masala.
  • Add only 2- 3 tbsp of water if necessary , cover the cooker and pressure cook them for 1 whistle.
  • After the pressure subsides open the cooker and give it a mix .
  • Serve them hot with phulkas or Roti and enjoy.

Peperonata – Italian Stew

By


For my 3 day of BM theme ” Cooking with capsicum” I chose this delicious and yummy Italian Stew which served a great accompaniment for any bread .  It will serve as an delicious stew to top on Bruschetta.  I found about this recipe while was randomly searching in internet . The original recipe uses red wine  instead of vinegar but this tasted very very delicious .  This stew is made mostly in summer when we can find enormous amount of colored capsicum in the market. But peperonata tastes yummy in any season of the year. You can even sandwich this stew in between bread and enjoy them . How so ever you like to have them but this is a must try stew . The flavor’s of fresh rosemary , basil brings out an delicious taste and aromatic stew. We enjoyed this delicious stew on top of toasted white bread they tasted yummm..Lets move to this yummy and easy to make recipe of this flavorful  Italian Stew . Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

Adapted from here

Ingredients 

2 No  Capsicum  ( I used orange and green) – slice it into long strips
1  Onion, sliced into half-moons
1 Tomato ( seeded and cut into strips )
1 garlic cloves, sliced thin
1 tsp dried oregano
1 tsp  fresh rosemary leaves
1/4 cup olive oil
1 tsp Sugar
Salt and pepper to taste
4-5 fresh basil leaves (  roughly chopped)
1 tsp vinegar

Method 

  •  Heat olive oil in a large saute pan ,add the onions.
  • Add little salt and saute  for while till the onion turns pink.
  •  Add the peppers and saute well to combine with the onions. 
  • The peppers must be half done that is it should be cooked but also have a little crunch in it.
  • Add the garlic, and saute for some more time. 
  • Add the tomatoes and saute for few seconds .
  • Add the sugar dried oregano, Rosemary, basil and cook them for a while. 
  • Add some pepper pd to taste and also add vinegar. Mix well and served with toasted bread or enjoy as is .
Tips 
  • You can use any mixed colored capsicum for this dish. 
  • This stew is done in many ways I have done my own way adjust the pepper and salt an per individuals taste. 

Tri color Capsicum Thogayal

By

My H is an fan of kothamali thogayal he likes green chutney and thogayal a lot so for a difference I tried the thogayal with colorful capsicum . They tasted extremely delicious and my H just loved  it. Making use of the colorful capsicum in this made the color of the dish more delightful and appealing . Reason why I used colorful peppers is thats they are not too strong to taste as green one. For 2nd day of BM I made this delicious and yummy tri color capsicum  thogayal  which can be served as a side for idli , dosa’s and any tiffin dishes. Lets move to the recipe of  this yummy capsicum  thogayal.Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

thogayal, chutney

tri color

Ingredients 

Capsicum ( red , orange , yellow ) – 3 No ( deseeded  and chopped)
Dry Red chilli   – 2- 3 ( whole)
Tamarind  – a small marble size ball / 1 tsp
Urad dal / black gram dal – 2 tbsp
Channa dal /bengal gram dal – 1 tbsp 
Oil- 1 tbsp  + 1 tsp for tempering
Mustard seeds – 1/2 tsp 
Cumin seeds – 1/4 tsp
Curry leaves – 1 sprig 
Salt to taste 

Method

  • In a pan heat 1 tbsp oil add urad dal , channa dal and saute till they turn light brown .
  • Add red chillies , tamarind,salt, chopped capsicum and saute till the skin shrinks and the capsicum gets cooked .
  •  Turn off the flame and cool the mixture  and blend them with out adding water to a semi coarse paste .
  • For tempering  heat 1 tsp add mustard seeds , cumin seeds and  after they splutter transfer this to the ground paste .
  • Serve this thogayal with idli , dosa or any tiffin varieties .
Tips 
As there is no water added this thogayal is a keeper for 2-3 days in refrigerator. 

Capsicum Puli kuzhambu | Kuzhambu Recipes

By

Capsicum is an delicious veggies which we  can find in many colors . I love capsicum and  potato combo and also paneer tikka with capsicum . Capsicum is one of my fav veggies i love to add capsicum in pav bhaji , and mixed vegetable curry they leave out the a peppery aroma and the helps in spicing up the gravy . When it comes to south indian cuisine my first most loved dish is kara kuzhambu  I love them spicy . So for this weeks BM i had an  option of trying  different  recipes  with capsicum other than the veggie’s I usually try . I chose the theme cooking with capsicum for this week and am glad to try this delicious kuzhambu for a difference with capsicum in it. Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

Capsicum puli kuzhambu is like a normal kara kuzhambu But addition of capsicum bring out a lot of aroma to the kuzhambu and also helps to spice up the gravy well  .  The chunks of capsicum brings an very delightful taste to this kuzhambu. Serve this kuzhambu with steamed rice and applam / papad to accompany.  Lets move to the recipe for this yummy and flavorful kuzhambu .

Ingredients 

Capsicum – 1 No  ( deseeded and chopped)
Mustard seeds – 1/2 tsp 
Oil – 2 tsp
Onion  – 1 No (chopped)
Tomato – 1 small ( chopped)
Turmeric pd – 1/4 tsp
Coriander pd – 1 tsp 
Red chilli pd – 1/2 tsp
Cumin pd – 1/4 tsp
Sambhar pd – 1 tbsp
Curry leaves – 1 sprig
salt to taste 
Tamarind – 1 lemon small size ( soak in water for 15 mins and extract the juice )
Coriander leaves – To garnish 

Method 

  • In a saucepan heat oil , add mustard seeds . Once it splutters add curry leaves .
  • Then add chopped onion and saute till they turn translucent , then add capsicum and saute them well for a while .
  • Now add tomatoes and saute them till they turn mushy .
  • Add Red chilli pd, sambhar pd, turmeric pd , coriander pd , cumin pd and mix well.
  • Now add 2 cups of water and boil it well till the kuzhambu is a bit thick .Add enough water if to adjust the consistency of the kuzhambu .
  • Now add the tamarind juice , salt and mix well simmer and boil the kuzhambu well till the oil gets  separated  and floats on top and the gravy is a bit thick in consistency .
  • Garnish with chopped coriander leaves and serve Hot with rice.

 Tips 


I haven’t added fenugreek seeds if you want you can add it while tempering.

Gujarti Fajeto / Mango in yogurt gravy

By


As you all know I chose mango as my fruit for this week’s BM theme ” Cooking with fruits ” . I was thinking of making for savoury with fruits and so popped this delicious Fajeto from gujarati cuisine which i saw in a TV show long long back.It was so delicous with mango flavor it makes us  want for more :). Fajeto is a yogurt gravy made with mango pulp and yogurt which is not considered as kadhi or sabzi it is a separate kind of gravy which can be used to accompany with rotis or used as a gravy for  rice.It is is some what like a southindian morkuzhambu can be said as mango morkuzhambu. Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

  Lets move to the recipe to make this simple yet delicious fajeto 🙂

Ingredients

1/2 cup fresh/ canned mango pulp ( I used canned)
1 cup Curd /Yogurt
1 tbsp besan (bengal gram flour)
1 tsp ginger garlic paste
1/4 tsp turmeric powder 
1 tsp sugar
salt to taste
2 cups water
1 tbsp ghee
3/4 tsp mustard seeds
1/4 tsp cumin seeds 
2 – 3 dry red chillies 
1/4 tsp asafoetida
1 sprig curry leaves 
2-3 tbsp chopped Coriander leaves 

Method

  • In a bowl mix Curd mango pulp , turmeric pd, salt and keep it aside 
  • Heat the ghee in a deep pan and add the mustard seeds and cumin seeds.
  • When the seeds crackle, add the Ginger garlic paste , dry red chillies, asafoetida, curry leaves . Saute on a medium flame for 2 minutes.
  • Add the curd-mango mixture, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
  • Add sugar in the end and boil them. Switch of the flame once the raw smell of besan  goes off and the gravy become a  bit thick .
  • Garnish with Coriander leaves.
  • Serve hot with rotis or rice.

Mango Ginger Root / Ambe haldi/ Manga iniji Pachadi

By

Mango-ginger is neither related to mango nor ginger but to turmeric.  This root is so healthy which helps aid digestion.It is also helpful in the treatment of asthma, bronchitis, cough etc.When it is crushed it gives sweet smell of unripe mango. The flavor is predominantly ginger with a delightful faint aroma and taste of mango. However, the taste is not as sharp as ordinary ginger is.  so these can be made use of making delicious mango flavored ginger pickles , preserves  etc. Today i am here with a pachadi recipe using this flavorful ambe haldi/ maa inji a side  for hot and spicy rice . Lets move on to the recipe quickly 🙂

Ingredients
100 gm Mango ginger root / maa inji/ ambe haldi
1 cup yogurt
1/4 cup grated coconut
2 tsp mustard seeds
2-3 Whole red chillis
1 sprig curry leaves
1 tbsp Oil
salt to taste
Method
  • Chop mango ginger root into small size cubes.
  • In a pan heat oil add half the mustard seeds after they splutter add curry leave, whole red chillis and mango ginger root .
  • Saute till the roots become soft , turn of the stove and keep it aside.
  • In a blender blend coconut, mustard seeds ( remaining half) coarsely. Add curd and give it a blend . 
  • Now add the mango ginger root tempering to the curd mix and mix salt to taste.
  • Serve this pachadi with any hot and spicy rice . They taste really yumm.
So this goes for the Potluck party for this month 🙂
Sending to JCO ‘s potluck party
  Sending to Enveetu Kitchen by CupoNation

Cheesy Paneer butter masala

By









I wanted to try the restuarent style butter panner from long time and here i am which the rich and delicious restuarent version of butter paneer . Thanks to meenu anuty for this delicious recipe :). To see her version Click here. So lets see the recipe for this delicious restuarent style  butter paneer 🙂











Ingredients


1 cup paneer
1 cup  tomato puree 
2 onions
1/4 cup almonds ( you can use cashews instead) 
1 tsp jeera 
1 inch cinnamon stick
2-3 cloves 
1 tbsp ginger garlic paste 
2 green chillies 
1/2 tsp Red chilli pd
1 tbsp coriander powder 
1 tsp turmeric powder
1 tbsp kasuri methi 
3-4 tbsp butter 1tbsp 
oil  2tsp 
red chilli powder 
Salt to taste 
2 tbsp cheese grated 

  Method

  • In a mixer add roughly chopped onions, chopped green chillies, almonds,jeera, ginger garlic paste. Grind all this to smooth paste adding water if necessary. 
  • It should have paste like consistency. In a pan heat butter with oil. Add cloves , cinnamon and saute it for a minute. Add the paste and saute it till it leaves oil in the corners. 
  • Add the dry masala and add the tomato puree to it.Stir and adjust the consistency. Let it come to boil for few mins. In the mean time chop the paneer into cubes.
  •  Add paneer pieces and gently fold in taking care not to break paneer pieces cook till the panner becomes nice and soft . 
  • Add kasuri methi and switch off the gas. While serving add grated cheese on top and if you want you can garnish with coriander leaves.  
  • Serve with  roti poori or naan .
Tips
You can even you fresh tomatoes . Saute onion and tomatoes separately and then grind with the ingredients to which have been mentioned to be ground.

Sending to Homely Food

Aloo channa masala

By








My h  Loves channa masala and he keeps asking for it again n again. So made these delicious channa masala with potato combination . These were even more delicious and the combination works out very well. Thanks to meenu anuty for this recipe :)This recipe is from Homely Food 🙂

Ingredients

Chick peas/Kabuli channa (soaked overnight) – 1 cup
Potatoes (medium sized) – 1 no
Onion (chopped) – 1 no
tomato (chopped – 2 no’s
Asafoetida – a pinch
Red Chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander and cumin powder – 1/2 tsp
Green chillies – 3 – 4 
Ginger garlic paste – 1tsp
Oil – 2 tbsp
Coriander leaves  (finely chopped) – 1/4 bunch
Salt – to taste

 Method

  •  Soak the chick peas in water overnight in sufficient water as the chick peas grow in size after soaking them.   
  • Pressure cook the chick peas and the chopped potatoes with some salt.  Cook to 2-3 whistles or till the  chick peas become tender. Keep the cooked chick peas  aside.
  •  Take a pan, Heat  oil in it and place it on a slow flame. Then add asafoetida, Add the green chillies, ginger garlic paste and chopped onion, saute them till translucent. 
  • Then add tomatoes and saute them till they are well cooked now cool this mixture and blend it in a blender.
  •  Now heat some oil in a  Stir it till it changes color to become light brown. Then add  red chilli powder, turmeric powder, coriander pd and cumin powder and cook them till the raw smell goes of and the oil leaves on the side .
  • Add in the cooked channa and potato to the gravy and cook them for 10 mins . 
  • If you feel the consistency of the gravy being thick you can add water and make it desired consistency as you like. 
  • Adjust the seasonings if required. Let this mixture simmer for 15-20 minutes till the gravy becomes thick. 
  • Garnish with fresh chopped coriander leaves and serve hot with any indian bread . 
Tips 
  • If you want this gravy  to be more richer you can  add cream to it in the end.
  • If want to skip tomatoes and onion for some reasons you can use tamarind and besan to make this a gravy consistency , But the taste may differ and they are delicious even.

Sending to Homely Food

Organic Yam Kofta curry

By

I was up for grocery shopping and was searching for elephant foot yam all over the grocery stores near my place, But didn’t get it last week when i was browsing thru an organic store found an yam but it says Organic yam in the label. So i thought why not try this instead of elephant foot. So the first recipe i tried with the Organic yams is from Homely food  “Jimikand kofta curry ” . This was an delicious and diffrent kofta curry 🙂 Thanks to meenu anuty for this delicious recipe 🙂  They where like restuarent style curry’s and we loved them 🙂

Ingredients

For koftas

200 gms Organic Yam /Jimikand  
1no green chillies (Chopped) 
1/4 tsp Red chilli pd
1/2 tsp Cumin pd
1/4 tsp Turmeric Pd
2-3 tbsp corn flour
salt to taste

For gravy

1 large onions 
2 medium sized tomato 
4 tbsp  almonds
1 Bay leaf
2-3 cloves 
2 cardamom 
1 small stick of cinnamon 
2 tbsp ginger garlic paste
1/4 tsp  turmeric powder 
1 tsp coriander powder
1/2 tsp garam masala powder 
1 tsp red chilli powder 
1/2 tsp jeera/cumin seeds
1 tsp Kasuri Methi
1/4 tsp sugar
salt to taste
oil to fry. + 1tbsp 
coriander/cilantro leaves to garnish

 Method

  •   Peel yam skin  and chop into cubes (i bought already chopped one ). 
  • Wash and boil in pressure cooker with little water.
  •  Once cool drain out all the water and keep boiled yam aside. 

 For gravy

(See the measurements under For gravy ) 

  •  Grind  onion, tomato, ginger garlic paste, almonds  into a smooth paste.
  •  Keep them a side. In a pan heat 1 tbsp oil and add jeera, cinnamon , cardamom,cloves, bay leaf. When they splutter add the ground  paste . Saute till the raw smell goes off . 
  • Now add salt, turmeric powder, half of red chili powder , coriander powder, Cumin pd, Kasuri methi (crush the leave with your both palm on the gravy so as to releasean wonderful aroma )  garam masala powder.  Mix well and add water to get the required consistency  (Depends on how thick or thin gravy you want  . But i had the gravy not too thick nor too thin )  . 
  • At last i added a little sugar to balance the taste all the ingredients used.
  • Reduce the heat and let it boil. 
  • Once you get required consistency turn off the gas. 

For Koftas


(See the measurements under For kofta’s ) 

  •   Mash the yam well and add corn flour, salt, green chillies,  red chilli powder,cumin pd and turmeric pd
  • Add chopped coriander leaves to it too.
  •  Mix well and make small balls and deep fry/ fry them in an kuli paniyaram pan  till golden brown.(Note: Frying in kuli panniyaram make it more healthier and reduces the amount of oil needed. You just have add 2 tbsp of oil in each hole and fry them both side. Turn the kofta’s with an skewer ).
  •  Drain on kitchen paper. Kofta’s are ready.
To Serve

 While serving, pour gravy in the bowl and top it with koftas. Garnish with coriander leaves and serve it hot with roti chapati or even rice. 

Tips

  • Instead of adding almonds you can also make this gravy richer by using Cashew paste.
  • You can increase  or decrease the spices as much as you can handle.
Sending to Homely Food
Sending to Cooks joy