Monday, March 27, 2017

Mushurir Daler Borar Tarkari

Mixed Vegetables - I used broad beans, cauliflower, potatoes (can also use eggplant, butternut squash)
Mustard Oil - 3 tbsp
Panch Phoron or Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Green Chili - 3
Bay Leaf - 1
Ginger - 1 inch, grated
Tomato - 1, grated
Raw Turbinado Sugar - 1/2 tsp
Coriander Powder - 1 tbsp
Cumin Powder - 1 tbsp

To make the dal boras :
Red lentils / Mushurir Dal - 1 cup
Red Onion - 1/2, finely chopped
Green Chili - a few, finely chopped
Cilantro - handful, chopped
Ginger - 1 inch, grated
Red Chili Powder - 1/4 tsp

Soak the lentils in sufficient water for a few hours. Drain and blend in a high speed blender till smooth.

Add chopped onion, green chili, cilantro, salt, red chili, ginger to the the dal paste and mix well with hand.

Fry in batches in hot oil till brown and crispy. Alternatively you can use the ableskiver pan to make the fritters. Keep aside.

Heat mustard oil in a pan. Add panch phoron, hing, green chilies, and bay leaf. Then add the chopped vegetables. Sprinkle turmeric and salt. Cover and cook till the vegetables are half done.

Now add the grated tomato, ginger, cumin and coriander powder. Mix well. Cook for a few minutes more. Then add 2 cups of water and bring the gravy to boil. Check for seasoning and add sugar if required. Once the vegetables are cooked, add the dal fritters. Remove from heat immediately and cover and let it stand for five to ten minutes.

Monday, March 6, 2017

Raw Banana Kofta / Kachkolar Kofta

Raw green banana / Kachkola - 2, boiled and peeled
Yukon Gold Potato - 1 medium sized, boiled
Roasted Cumin Powder - 2 tsp
Aamchur / Raw Mango Powder - 1/2 tsp
Rock Salt
Cayenne Pepper - 2 pinches
Besan / Chickpea Powder - 1 tbsp
Cilantro - a handful
Red Onion - finely chopped, around 2 tbsp
Green Chili - 2, finely chopped
Oil for shallow frying or deep frying

For the gravy:
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 2
Hing / Asafoetida - 2 pinches (optional)
Fresh Tomatoes - 1/4 cup, chopped
Sugar / Jaggery - 1/2 tsp
Spice Mix - 1 tbsp (A mix of curry powder or cumin coriander powder along with turmeric, cayenne pepper, a tsp of paprika with a couple of tbsp of water)
Water - 3 to 4 cups
Cilantro for garnishing

Mash the boiled banana and potato gather along with salt, roasted cumin powder, cayenne pepper, besan, cilantro, red onion and green chili.

Make small balls and deep fry them in batches in hot oil till they are golden brown. Alternatively, if you are shallow frying them, use a hot cast iron pan with a little oil and flatten the balls slightly so that they are easier to shallow fry. Keep the fried balls aside.

Now heat oil in a large pan and add cumin seeds, bay leaf and hing. Then add the chopped tomato and spice paste. Cook till the tomato and spices mix well and oil separates.

Add 3 to 4 cups of water and bring the gravy to a boil. The gravy may appear watery but the koftas absorb a lot of liquid, so the gravy should at least top the koftas. Add in the fried kofta gently to the gravy and boil for 2 to 3 minutes. . Remove from heat and cover and set aside for at least 10 minutes. Sprinkle chopped cilantro on top and serve.

Saturday, March 4, 2017

Mushurir Dal Shedho / Boiled Red Lentils

Red Lentils - 1 cup
Water - 4 to 5 cups
Turmeric - 1/2 tsp

Red Onion - finely chopped
Green Chili - finely chopped
Cilantro - chopped
Ghee / Mustard Oil - for drizzling on top

Wash the lentils in water, drain and add 4 to 5 cups of water, turmeric and salt and cook till done. The dal should be a little liquid with soup like consistency. Mash it with a fork.

Add the chopped onion, green chili and cilantro on top, drizzle with ghee or mustard oil and serve hot with steamed rice.

Adapted from