FULKOPIR DATA CHORCHORI / CAULIFLOWER STEM CURRY

Ful kpoir datar chorchori

Ingredients:

  1. Cauliflower stem – from 1 cauliflower
  2. Mustard oil – 2 tb
  3. Panch phoron – ½ tb
  4. Potatoes – 1 no.
  5. Brinjal – 1 no.
  6. Ginger paste – 1 tb
  7. Turmeric powder – ½ tb
  8. Salt

Procedure:

Clean and chop and boil cauliflower stem (1 cauliflower) with salt for 1 whistle.

Heat mustard oil (2 tb) in a pan. Add panch phoron (1/2 tb) and cubed potatoes (1 no.).

Fry for 2 minutes. Next add brinjal (1 small) and ginger paste (1 tb). Fry for 5 minutes while covering the pan.

Add salt, turmeric powder (1/2 tb) and boiled cauliflower stem.

Cook for 5 minutes till the veggies are done.

Serve with hot steamed rice.

PANEER PASANDA

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Ingredients:

  1. Paneer – 500 gm
  2. Tomato – 1 no.
  3. Green chillies – 2 no.
  4. Onion – 1 no.
  5. Turmeric powder – 1 no.
  6. Red chilli powder – ½ tb
  7. Garam masala – ¼ tb
  8. Kasuri methi – 1 tb
  9. Milk – ½ cup
  10. Fresh cream – 2 tb
  11. Salt

Procedure:

Make a paste of tomato (1 no.), ginger (1”) and green chillies (2 no.)

Fry paneer (500 gm) for 2 minutes and put in warm water till it is needed again.

In the same oil add chopped onion (1 no.) and fry for 2 minutes. Next add the paste and fry for 2 more minutes.

Add salt, turmeric powder (1/2 tb), red chilli powder (1/2 tb), garam masala (1/4 tb) and fried paneer.

Add kasuri methi (1 tb) and milk (1/2 cup). Cover and cook for 5 minutes.

Add fresh cream (2 tb) and serve hot with jeera rice or chapatti.

DAHI KARELA

Dahi wale karela

Ingredients:

  1. Karela / Bitter gourd – 1 no.
  2. Mustard seeds – 1 tb
  3. Onion – 1 no.
  4. Ginger paste – 1 tb
  5. Green chillies – 2 no.
  6. Hung curd – 1 cup
  7. Salt

Procedure:

Heat oil in a pan. Fry the chopped karela / bitter gourd (1 no.) and keep aside.

In the same oil add mustard seeds (1 tb), chopped onion (1 no.), ginger paste (1 tb) and fry for 2 minutes.

Add green chillies (2 no.) and fried karela. Cook for 2 minutes.

Next add the hung curd (1 cup) and cover and cook for 5 minutes.

Serve hot with chapatti.

LAU PALONG GHONTO

Lau palong er ghonto

Ingredients:

  1. Lau / Bottle gourd – 1 no.
  2. Bori / Gramflour dumpling – 6 pc
  3. Bay leaf – 2 no.
  4. Cumin seeds – ½ tb
  5. Radhuni – ½ tb
  6. Turmeric powder – ½ tb
  7. Spinach – 1 bunch
  8. Rice flour – 1 tb
  9. Salt

Procedure:

Heat mustard oil (2 tb) in a kadai. Fry bori / gramflour dumpling (6 pc) for 2 minutes on slow flame. Keep aside the fried boris.

In the same oil add bay leaf (2 no.), cumin seeds (1/2 tb), radhuni (1/2 tb) and chopped bottle gourd (1 no.)

Fry for 5 minutes till the bottle gourd is soft. Add salt and turmeric powder (1/2 tb).

Now add the chopped spinach (1 bunch) and fry for 5 more minutes. Nest add the rice flour (1 tb) and mix well. Cook till the veggies are done.

Now add the fried boris and cover and cook.

Serve hot with steamed rice.

GATTE KI SABZI

Gatte ki sabzi

Ingredients:

  1. Gram flour / Chickpea flour – 1 ½ cup
  2. Cumin seeds – ½ tb
  3. Fennel seeds – ½ tb
  4. Turmeric powder – 1 tb
  5. Red chilli powder – 1 tb
  6. Baking soda – ½ tb
  7. Yogurt – ½ cup
  8. Onion – 2 no.
  9. Ginger paste – 1 tb
  10. Garlic paste – 1 tb
  11. Green chilli – 2 no.
  12. Hing
  13. Red chilli powder – ½ tb
  14. Salt

Procedure:

Make dough of gram flour (1 ½ cup), cumin seeds (1/2 tb), fennel seeds (1/2 tb), salt, turmeric powder (1/2 tb), red chilli powder (1 tb), baking soda (1/2 tb), sunflower oil (3 tb) and yogurt (1/2 cup). Cover the dough with wet cloth for 20 minutes.

After 20 minutes roll the dough into strips and cut the strips.

Boil water (2 cups) and put the dough balls into the water. Let it boil for 10 minutes. Cool the dough balls.

Make a paste of onion (2 no.), ginger paste (1 tb), garlic paste (1 tb) and green chilli (2 no.).

Heat a kadai. Add oil (2 tb). Add hing and the paste and fry for 5 minutes. Add red chilli powder (1/2 tb), turmeric powder (1/2 tb) and fry for 2 minutes.

Add the dough balls and cook for 2 more minutes.

Serve with ghee and chapatti.

BHARWAN BHINDI / STUFFED BHINDI

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Ingredients:

  1. Lady’s finger / Bhindi – 25 no.
  2. Dry mango powder / Amchoor powder – 3 tb
  3. Chilli powder – 3 tb
  4. Turmeric powder – 1 tb
  5. Ajwain powder Carom powder – 2 tb
  6. Cumin powder – 5 tb
  7. Methi / Fenugreek powder – 1 tb
  8. Garam masala – 1 tb
  9. Mustard seeds – ½ tb
  10. Salt

Procedure:

Mix together dry mango powder / amchoor powder (3 tb), chilli powder ( 3 tb), tuermeric powder (1 tb), ajwain Carom powder (2 tb), jeera / Cumin powder (5 tb), methi / fenugreek powder (1 tb), salt and garama masala (1 tb).

Wash and pat dry Bhindi (25 no.). Slit bhindi lengthwise and stuff the above mixture in it.

Heat oil in a kadai. Add mustard seeds (1/2 tb) and let them crackle. Next add the Stuffed bhindi and fry while closing the lid. Fry the bhindis till soft.

Serve with hot rotis.

LAU BORIR JHOL / BOTTLE GOURD CURRY

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Ingredients:

  1. Bottle gourd – 1 no.
  2. Mustard oil – 2 tb
  3. Boris / Gramflour dumpling – 6 no.
  4. Cumin seeds – ½ tb
  5. Tomtato – 1 no.
  6. Turmeric powder – ½ tb
  7. Chilli powder – ½ tb
  8. Coriander powder – ½ tb
  9. Ginger paste – ½ tb
  10. Green chilli – 2 no.
  11. Salt

Procedure:

Heat mustard oil (2 tb) in a kadai. Fry boris/gramflour dumplings (6 no.) for 2 minutes on slow flame. Keep aside.

In the same oil add cumin seeds (1/2 tb) and let them crackle.

Next add tomato paste (1 no.) and fry for 2 minutes. Add salt, turmeric powder (1/2 tb), chilli powder (1/2 tb), coriander powder (1/2 tb) and ginger paste (1/2 tb).

Add cubed bottle gourd and fry for 5 minutes. Add green chillies (2 no.) and fry for 2 more minutes.

Add water (1 cup) and close the lid. Cook it till the bottle gourd becomes soft.

Add boris and serve with hot rice.

SHEEM BEGUN / BROAD BEANS WITH BRINJAL

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Ingredients:

  1. Mustard seeds – 2 tb
  2. Green chilli – 4 no.
  3. Mustard oil – 2 tb
  4. Kalo jeera – 1 tb
  5. Garlic cloves – 3 no.
  6. Tomato – 1 no.
  7. Brinjal – 1 no.
  8. Broad beans – 100 gm
  9. Salt

Procedure:

Make a paste of mustard seeds (2 tb), green chillies (4 no.) and salt.

Heat mustard oil (2 tb). Add kalo jeera (1 tb), crushed garlic (3 no.), and tomato paste (1 no.). Fry for 2 minutes.

Add brinjal (1 no.), salt and sheem (100 gm). Fry for 5 more minutes.

Add green chillies and mustard paste (1/2 tb).

Serve hot with rice.

DHONE PATA BATA SHEEM / BROAD BEANS WITH CORIANDER

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Ingredients:

  1. Coriander leaves – 1 small bunch
  2. Garlic – 3 no.
  3. Green chilli – 4 no.
  4. Mustard oil – 2 tb
  5. Kalo jeera – ½ tb
  6. Green chilli – 2 no.
  7. Sheem/Broad bean – 25 no.
  8. Turmeric powder – ½ tb
  9. Salt
  10. Sugar
  11. Kasundi – ½ tb

Procedure:

Make a paste of coriander leaves (small bunch), garlic (3 cloves) and green chillies (4 no.).

Heat a kadai. Add mustard oil (2 tb). Add kalo jeera (1/2 tb) and chopped green chillies (2 no.).

Add sheem (25 no.), turmeric powder (1/2 tb), salt and fry for 2 minutes.

Next add the paste and fry for 5 minutes.

Add sugar and kasundi (1/2 tb). Serve hot with rice.