Bengali Cholar Dal & Fulko Luchi( Bengal gram soup/curry & Fried Puffed Bread )....:)

Cholar dal with luchi on a Sunday morning breakfast followed by a sandesh sweet is just heavenly.I think most of the bengali loved this combination.In my house this is a all time favourite menu.

Cholar dal is one of my favorite lentils. Cholar dal or chana dal is prepared in different ways through out India. This preparation is very specific to Bengal. This is a very traditional Bengali recipe  simmered lentils with little bites of coconut, a hint of sweet and  redolent of spices.This is also a part of  any festive occasion.This dal is aromatic and cooked with the very fragrant spices like cinnamon and cardamom with some ginger and little bites of fried coconut (some times if you need add few dry fruits also) very different from the everyday affair. Cholar dal is best combination with  Luchi, Kochuri or chapaties.

These  puffed fried breads/Luchi very much like poori, but for luchi  Bengali are used maida or all purpose flour . Luchi is a deep-fried flat bread made by Maida/All Purpose Flour. A dough is prepared by mixing fine maida flour with water and spoonful of ghee or oil, which is then divided into small balls. These balls are flattened using a rolling-pin and individually deep-fried in cooking oil or ghee and they are usually served with this type special curry.

So here I share my 'Cholar dal & Luchi'  recipe with all of you.Hope you also enjoy with this recipe...:)

Ingredients:-
For Cholar Dal/Bengal gram soup/curry ...:)

1. 2 cups chana dal/cholar dal/ Bengal grams
2. 1/2 tsp turmeric powder
3. 2 tsp ghee 
4. 3-4 small green cardamom
5. 2″ stick cinamon
6. 1/3 teaspoon cumin seeds
7. a  pinch of hing  / asafoetida 
8. 3 -4 red dry chilis
9. 2 tejpatta/Bay leaf
10. 1/2tsp fresh ginger(grated)
11. 2-3 tsp sugar, or to taste
12. salt to taste
13. fresh green chili pepper tor garnish – optional
14. 2 tsp grated fresh coconut
15. 2 tsp fresh coconut slices 
16. 1 tsp dry fruit

For Luchi/ Fried Puffed Bread ..:)

• Madia /All Purpose Flour : 2 cups
• Cooking Oil : 2 tbsp+1tbsp
• Salt : 1/4 tsp or  to taste
• 1-2 pinch sugar
• Warm Water
• Cooking Oil for deep frying
  

Method:-
Cholar Dal/Bengal gram soup/curry ...:)

1. At first wash the chana dal/chholar dal until the water runs clear. Add enough water for the lentils to be completely immersed and there should be an inch and a half of water above the level of the lentils.
   
2. Now pressure cook the dal with turmeric powder ,salt and sufficient water,for 5-6 mins after steam has built up in the cooker or say about 10-12 mins on the whole. The lentils should be soft and cooked by this time, if not you need to cook more.
3. Once the pressure is released, remove dal and keep aside.
   
4. Heat 1 tbsp oil in a pan/karai.  And shallow fry the coconut slices until golden. Drain and set aside.
5. Now heat ghee in a little bit big pan,enough to hold the cooked dal/lentils.
6. Add bay leaf,dry fruits, cinnamon, cloves, cardamoms and cumin seeds. Sauté for a few seconds.
   
7. After then add dry red chillies, grated ginger ,hing/asafoetida and sauté for a couple of seconds.
8. Now add grated  coconut  and fry till they turn brown. Add now the cooked dal along with salt, sugar and 1/2-1 cup of water.This dal is not supposed to be very soupy, but if you want to have a runny consistency you may add more water. If you want it thick, simmer to have the extra water evaporate.
9. When the dal almost done, add the fried coconuts  remove from heat.
   
10. Serve hot traditionally with luchi/poori. But you can be served as a side/soup  with rice.
    

Luchi/ Fried Puffed Bread ..:)

• At first in a large bowl blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough.
• If you feel the dough is not sticking to your palm, then its ready.
• Cover the dough with muslin cloth and set aside for 30-40 minutes.
• Now divide the dough into 20(approximately) small balls.
  
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all dough.
  
  
  
• Heat oil in a deep frying pan/ kadhai until very hot. 
• Reduce the flame and slide in the rolled out poori/luchi.
• After then press the luchi, while frying with the back of a slotted spatula, this helps in making the luchis fluffy.
  
  
• Now take out of flame and Serve hot with any thick gravy curry.
  


Enjoy Your's Bengali Cholar Dal  & Fulko Luchi( Bengal gram soup/curry &  Fried Puffed  Bread )....!!!

Paka Kolar Bora/Pithe (RIPE BANANA FRITTERS)....:)

           Happy Krishna Janmashtami To All Of You....:)

Krishna Janmashtami known as Krishnashtami, Saatam Aatham, Gokulashtami,Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti or sometimes merely as Janmashtami, is an annual commemoration of the birth of the Lord Krishna, theeighth avatar of Vishn.May the festival of Janmashtami bring you Joy,Peace & Love.

I have a 'Laddu gopal/Kanha ji'.And this year is the first birthday my Gopal's in my home. We know that Gopal ji loved verity of food.So I think any spacial food just like Paka Kolar Bora/Pithe (RIPE BANANA FRITTERS) prepare for my 'Laddo Gopal'. Hope he like this one & you too.

Most of us throw away bananas that go too ripe. Here's the thing, make pithe or bora. I like adding a little twist to them. This is an amazing recipe. Hera I sharing the recipe.Hope you all enjoying this 'Janmashtami' Spacial Bora/pithe/fritters....:)

INGREDIENTS:-

• 2 Ripe Bananas
• 1/3 cup Rice Flour
• 4-6 tsp Wheat Flour/Atta
• 1/4 tsp Baking Powder
• 3/4 cup Sugar/Jaggery approximately (as per your taste)
• 4 tsp Suji/semolina
• 2-3 tsp chopped Almonds
• 1 tsp Raisin
• one pinch Cinnamon Powder
• 2 tsp grated Coconut
• 1/2 cup milk (for mixing, need more also)
• Oil for deep frying
  

Method:-

1. At first combine ripe bananas, rice flour, all purpose flour, baking powder, cinnamon powder, sugar  in a large bowl.
   
2. Now mash all the above things well with little milk. There should not any lump. Mix thoroughly by your hands. Keep aside for 1-2 hours.
   
3. Now add grated coconut, raisins and chopped almonds in it. Mix nicely.
4. Heat oil in a pan/karai. Take little of mixture from it and pour in hot oil temperature.
5. Now take little little mixture in your hand and gently drop it to the hot oil.
   
6. Fry the balls till they become brown in color.
7. Remove fritters from the oil by using a slotted spatula. Keep on kitchen paper towels for absorbing extra oil from it.
8. Now  its ready to be serve.Hot or room temperature both version is yammyyy & tasty.
   
   

Enjoy Your's Paka Kolar Bora/Pithe (RIPE BANANA FRITTERS)....!!!

Mocha Ghonto or Banana Blossom Curry (Bengali style).....:)

"Mochar Ghonto" is a uniquely Bengali preparation of the banana flower.This is one such classic dish from Bengali cuisine, repertoire of few but loved by many if not all.Rich in nutritional value, Mocha or Banana flower is one of the favourite  dishes of Bengal. Mochar Ghonto has many variations, some like it with shrimps , others use simply coconut and Desi chickpea (Kacha chhola/ chana). I have made a vegetarian version of it, though secretly I love the shrimp version also.

The vegetable is supposed to be rich in Vitamin A and C and has a lot of medicinal values.In US, banana flowers can be purchased from Indian ,Chinese and Mexican grocery stores in Bay Area.Here I share the recipe step by step.Hope you also enjoy with this recipe....:)

Ingredients:-

Mocha or banana flower - 1 medium sized
Copped Potato -1
Grated coconut - 2 tbsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Sugar - 1/2 tsp
Mustard oil/Sunflower oil - 3-4 tsp
Ghee - 1 tsp
Cumin seeds - 1/2 tsp
Bay leaf - 2
Whole dry red chillis - 2
Boiled Chana/chhola-1/4 cup
Ginger pest -1/2 tsp

Method:-

1. At first grease your hands with a little oil cause this vegetable is a little sticky like the raw banana.
   Start be removing the purple petal.
2. Under each petal you will found stigmas . Remove them and keep them in a bowl. 
3. Keep removing petals and stigmas till you reach yellow petals which don't come out as easily as the purple ones. 
4. Now remove the two conical petal like strands from every stigma.
5. Now  chop them small size & drop the blossom is a large bowl of water with little bit turmeric powder.
   
    
6. Boil this chopped flowers in 2 cups of water with little salt for 15/20 minutes....Remove water & keep florets aside .
   
7. Heat oil in a pan and add cumin seeds, dry red chillis and bay leaf .
8. After 2 mins mins Mix coriander, cumin powder, red chilli,Ginger pest ,boiled chana,turmeric, salt and sugar & copped potato .
9. cover the pan with a lid...And allow it to cook for 10 mins on a slow flame.... Then add the boiled Mocha or banana flower....Everything mix properly..& add half cup of hot water...cook till all the ingredients are soft & water has dried out.
   
10. Now add the grated coconut & cook for another 2/3 
11. mins ......Finally add the Garam masala .
12. Set it on a bowel & garnish with a spoonful of Ghee/Butter ....Serve it with Plain Rice or hot chapatis.
    
    

Enjoy your banana flower curry /your mochar ghonto ... !!!

Rui Bashanti (Rohu Fish With Poppy seeds & Mustard seeds paste )....:)

In a Bengali house rohu/Rui fish is the most common item, as we all know Bengali menu is not complete without a delicious fish dish. Rohu fish is called the king of fish and it does justice to any preparation.This fish is also easily available in the fish markets of Bengal. this is a simple fish recipe in mustard & poppy seeds paste/sauce spiced with green chillies and off course cooked in mustard oil.

Every Bengali home has its own special recipe for this dish, but more or less the same principals apply.This recipe is ideally for Rui/Rohu fish, but any fish can be used. In India you can get fresh Rohu fish, outside of India you can get frozen ones from Bangladeshi grocery stores. You make this recipe with fresh fish like salmon or cod also.For this nice dish I follow my Great cook Maa/Mom's recipe.Really her hand have a magic.Any type of dish she prepare very tasty & yammy. I rename this recipe name 'Sorse Rui/Rui machher Jhal to Rui Bashati'.Hope you also enjoy with this recipe & name also....:D

Ingredients :-

• Rohu/Rui fish : 5-6 pieces
• Black cumin seeds/kalonji/kala jeera : 1/4 tsp. 
• Onion(sliced) : 1(medium)
• Aamchur powder/Sour dried mango powder:1/4 tsp or one pinch 
• Green chilli : 2-3(as per your taste)
• Poppy seed : 2 tblsp.
• Mustard seeds/Sorse :1 tsp
• Turmeric Powder : 1 tsp
• Salt & sugar as per to taste
• Oil(sunflower /mustard ) : 4-6 tsp. for fish frying + 2 tsp for cooking.I used Mustard oil.
  

Method :-

1. Clean the fish pieces, then rub them with 1/2 tsp. turmeric powder a 1/2 tsp. salt.
2.  Keep them aside for at least 1/2 an hour.
3. Make a paste of poppy seed ,mustard seeds & one green chilli in a grinder.
4.  Take the paste in a bowl and add 2-3 tsp water to the paste. 
5. Take oil in a pan and fry the fish pieces in medium low flame until golden brown from both sides. Keep them aside. 
   
6. In another pan, take 2 tsp oil, season with black cumin seeds, when they splutter, add sliced onions.
7.  Fry them until lightly brown, add lil bit turmeric powder,salt & sugar(as per taste) ..than add poppy seed & mustard paste ... Mix with onions ...Stir for two mins.
8.  Then add 1 cup of hot water into it... cheek yours salt & sugar ..... When water start to boil, add fish pieces & amchur powder also .
   
9. When water dries up and a medium thick gravy left, remove from heat...for a bitter taste use 1/2 tsp mustard oil before serving .
10.  Garnish with fresh green chillis and serve hot with plain rice.
    

Now Enjoy Your's Rui Bashanti (Rohu Fish With Poppy seeds & Mustard seeds paste )...!!!

Chanar Jalebi / Paneer Jalebi...:)

                Happy Raksha Bandhan To All Of You.....:)
 Raksha Bandhan, (the bond of protection) or Rakhi is a  nice festival. which celebrates the relationship between mainly brothers and sisters . It is also called Rakhi Purnima in most of India. 

On this special occasion/festival we are celebrating it with paneer jalebi /chanar jilepi. Bengal the sweet pot of India always relishes on sweets, that are made with mainly pure fresh chana.Paneer Jalebi /chanar Jalebi is a tempting dessert from Bengal. This one is an authentic Bengali Delight sweet , prepared on mainly festive occasions. The jalebi's were light and great on taste.

But I should mention that for this yammy dessert sweet  I follow my facebook friend Pinkii  & Smriti's recipe . Thank u soo much to both of you dear for this nice recipe.Hope you also enjoy with this recipe....:)

Ingredients:-

•  Paneer / chana/Cottage cheese : 150 gm made from almost 1 liter of full fat milk
• Saffron : few strands(my addition)
• Green cardamom : 3-4(crushed & optional)
• Plain  floor (maida) 2-3 tbsp
• Sugar(1 cup +5tsp)
• Ghee 2 tsp
• Water for syrup(2 cup)
• Oil for deep fry
  

 Method:-

1. Make sugar syrup at firs in a heavy bottom pan dissolve the sugar in the water and heat it till the bubble starts appearing.
   
2. Add the cardamom,saffron and continue boiling on medium heat, stirring occasionally.
3. At the Same time Mix the chana/Paneer with ghee,Plain  floor (maida)  and 5tsp sugar thoroughly and make a soft dough.
   
4. First  make cylindrical shape and then make it spiral.
   
   
5. Now In a flat pan heat the oil to medium hot & fry at  low flame till the color turns brown.
   
6. Remove from pan and deep into the syrup.
7. Serve the paneer jalebi's warm or cold.
   

Now Enjoy Your's Chanar Jalebi / Paneer Jalebi...!!!