Veg Fried Rice

Fried rice is a common “Chinese” dish in the Indian subcontinent. I think the main reason veg fried rice was discovered because people needed a good way to use up the leftover vegetables. It is a simple recipe that brings a slight change to the same old rice that is a staple food for most Bengalis. You have different types of fried rice now: non-veg, veg, schezwan. There are so many things that you can do with just rice. Come enjoy the pleasures of cooking with me.

Veg Fried Rice

 

Ingredients:

Basmati Rice: 250 gms

Shahi Jeera: pinch

Carrots: 1 (chopped)

Beans: 5 (chopped)

Ghee: 1 tea spoon

Peas: 100 gms

Oil: 25 ml

Whole Garam Masala

 

Garnish:

Cashew nuts: 10-12 pieces

Lemon: ½ of a lemon

Coriander: few leaves

Mint: Few leaves

 

Procedure:

  1. Heat oil along with ghee in a cooker
  2. Add whole garam masala,sahi jeera and chopped vegetables to the oil
  3. Stir them well
  4. Add rice and mix them well
  5. Stir lightly and add 2 glasses of water.
  6. Close the cooker lid and don’t put the pressure cap till vapor starts gushing out
  7. Then put on the pressure cap and wait till the 1st whistle blows. Then switch off the stove.
  8. While waiting for the cooker to cool, roast the cashews in a pan
  9. Transfer the fried rice to a bowl. Garnish with coriander and mint leaves
  10. Add the cashew nuts and squeeze the lemon over the rice and serve.

Bottle Guard with Khaskhas

This recipe was rare  when I was a kid. Poppy seeds were expensive then and even now. When I first made this dish, the bottle guard was a little uncooked. I still try to reach my mother’s standards but  fail somehow. Though it does make me happy to see my family and friends relish this dish when I make it for them. My mother used to use the round bottle guards, but I can only find the long ones where I live. Anyway enjoy the recipe and do check out the links to the health benefits of bottle guard and poppy seeds. Enjoy!

 

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Ingredients:
1.      Bottle Guard – 1/2 Kg
2.      Khaskhas [Poppy Seeds] – 100 gms
3.      Green Chillies- 5 nos.
4.      Salt to taste
5.      Sunflower Oil – 5 table spoon
6.      Mustard Oil – 2 table spoon
7.      Onion seeds(kalinji)- 2 pinch
8.      Turmeric Powder – 1 pinch

Preparation:
1.      Peel the skin of bottle guard. Chop the guard having size of
about 25mm X 3mm X 3mm and keep it aside
2.      Grind the Khaskhas and green chillies, then keep it aside
3.      Heat sunflower oil in a wok
4.      Add onion seeds
5.      Add the chopped bottle guard
6.      Stir and cover. Allow it to cook till water is released and stars boiling
7.      Open the lid and add salt, pinch of turmeric powder
8.      Stir for couple of minutes and cover with lid. Allow to cook for 10min.
9.      Add the Khaskhas paste to the cooked guard.

Note: In case the green chilly is not enough then you can add red chilly powder
10.     Stir and close the lid for about 10 min.
11.     Open and stir till the ingredients starts sticking to the frying pan.
12.     Add mustard oil
13.     Stir and cook further after simmering fire to ensure complete cooking. Cook till             the  oil starts getting discarded.

Veg Manchuria

Hey guys 🙂 mouth-watering Manchuria is a dish you can have for any occasion. You can have it as a dry side dish or evening snacks and is really simple and takes little time. It differs according to a person’s preference. I just love the dry chilly veg Manchuria and so I have uploaded what I love. You can make your own changes of course. Enjoy this little treat any day 🙂

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Ingredients

  1. Cabbage -250gms
  2. Cauliflower -100gm
  3. Carrot -2
  4. Spring onion-1 small bunch
  5. Green chilly -5
  6. Ginger -1 small piece
  7. Garlic -10 pods
  8. Garlic paste – 1 spoon
  9. Ginger paste – 1 spoon
  10. Corn flour -3tbsp
  11. Maida(wheat flour) -100 g m
  12. Salt -according to taste
  13. Cilly sauce -3 tbsp
  14. Soy sauce -1 tbsp
  15. Water – ¼ th cup
  16. Oil

Procedure

Manchuria

Chop cabbage ,cauliflower ,carrots ,spring onions finely

Set aside some of the chopped spring onions for garnishing.

Add salt, maida, ginger paste , garlic paste to the chopped ingredients

Mix well to make a nice gooey dough

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Make small balls of the dough

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Heat oil in a wok.

Deep Fry the Manchuria balls.

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It should turn light golden brown almost all over

Set aside the fried Manchuria

Sauce

Use the same oil but remove some till 2tbsp is left in the wok

Chop green chili, ginger and garlic

Add them to the heating oil in the wok and stir for a minute

Add soy sauce and chili sauce to the wok and stir for a minute

Add the fried Manchuria

Dilute the corn flour in water

Add the corn flour water to the wok and stir for a minute to mix the ingredients well

Put on lid

Let it simmer for 5 minutes

Garnish with chopped spring onion and serve with tooth picks 🙂

Mochar Ghanto(Banana Flower)

I have been uploading loads of non-veg stuff recently so I am going to treat all the vegetarian readers out today as an apology. What I have here is the Indian way of preparing banana flowers. Trust me banana flower is very very tasty and very healthy.Along with dietary fibres , proteins and unsaturated fatty acids, banana flowers are also rich in vitamin E and flavonoids.It is very good for people suffering from diabetes,heart disease and anxiety.I hope you really like this 🙂

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Tip:Look for a flower with a firm and fresh appearance and the leaves should overlap tightly.You can wear gloves while removing the flower and for those who are having a problem understanding which part to really eat *chuckle* ,it is the yellow twig like structures you find after peeling the purple leaves.There are many layers of purple leaves in one flower.
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Ingredients:
1. Banana flower – 1
2. Potato – 1
3. Grated coconut -1
4. Chana dal – 50 gms(Bengal gram)
5. Salt – to taste
6. Haldi Powder(Turmeric)
7. Chilli powder
8. Jeera Powder(Cumin)
9. Garam masala
10. Ghee – 1 spoon
11. Kalinji – 1/2 tea spoon(black onion seeds)
12. Hing(Asafoetida)

Preparation:
1. Peel banana flower and separate the buds. The flower buds should be with out the stamen and the membrane ( non edible).
2. Chop the buds.
3. Take a bowel filled with water. Add two table spoon if curd and mix. Add the chopped buds and leave it over night.
4. Next day morning clean the chopped and soaked buds in clean water.
5. Boil the buds in a cooker till one whistle.
6. Strain the cooked buds and leave it aside
7. Make a paste of chana dal(bengal dal)
8. Add a pinch of salt, 1/2 spoon of chilli powder, 1/2 spoon of kalinji, pinch of hing, to the paste.
9. Make small balls and fry till golden brown and keep it aside
10. In a Kadai fry jeera and bay leaf. Add potato and fry for couple of minutes. Add grated coconut, haldi powder, chilli powder, jeera powder and fry for couple of minutes. Add the boiled banana flower buds. Add salt to taste and 1/2 spoon sugar. Fry for some time in simmer flame with covered lid for about 10 minutes
11. Add the fried balls and little water if required. Cover it kadai for 5 minutes
12. Add gram masala and ghee.
13. The preparation is ready to serve

Dhoka’r Dalna(Lentil Cake Curry)

Dhoka’r Dalna is a bengali vegetarian dish.It can be had with rice or roti.It is completely vegetarian in nature because generally in India(especially in Bengal) a veg dish does not include garlic and onion.The ingredients are common and the technique simple but one has to practice to get the right texture.As I have said before cooking is all about you.So go ahead and enjoy! 🙂 (This is for Dalia)
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dhokar dalna
Ingredients:
1. Chana dal(split bengal gram) 1/2 kg
2. Potato 100 gms cut into cubes of 1″
3. Chilli powder 1 1/2 spoon
4. Jeera(Cumin) powder 1 spoon
5. Salt 1 1/2 spoon
6. Sugar 1/2 spoon
7. 1 Tomato sliced
8. Garam masala 1 spoon
9. Ghee(Butter Oil) one spoon
10. Bay leaves
11. Whole jeera(Cumin) 1 spoon
12. black Onion seed 1/2 spoon

Procedure:
1. Soak chana dal overnight(preferably) or at least 3-4 hours
2. Grind the chana dal with little water
3. Add to the chana paste, salt to taste, 1 spoon chilli powder, 1/2 spoon kalinji(black onion seed) and mix well
with hand. It should be properly whipped with hand
4. In a Kadai(wok) pour 2 table spoon of oil. Add the dal mixture. Stir the same for about 10 minutes and make it
into a dough.
5. Take a thali(Plate) and apply some oil. Spear the dal mixture thickly.
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6. Cool it for 10 minutes.
7. Cut into diamond shape
8. Take a Kadai(wok) and heat oil.
9. Fry the dal dhoka(diamond dal mix) pieces and keep aside.
10. In the same Kadai with the fried oil, add whole jeera(cumin), tej Patta(bay leaves), square pieces of potato.
Fry till the potato is brown. Keep the ingredients aside in another plate
11. In the same oil, in races required add some more oil, add ginger paste, haldi(turmeric) powder, chilli powder,
jeera(cumin) powder, salt to taste, 1/2 spoon sugar, tomato pieces.
12. Stir for about 7-10 minutes. Add 2 glasses of water. Boil for some time. Add dhoka and other fried ingredients
including potato. Cover with lid and allow to boil for 10 minutes on simmer flame.
13. Inspect whether the potato and dhoka is soft. Once soft add garam masala. Add ghee. Put back the lid and allow
it to cool for some time.
14. Dhoka’r Dalna is ready to serve.