Moti Pulao

Moti Pulao

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INGREDIENTS:

Paneer (cottage cheese) 50 grams

Basmati rice cooked3 cups

Cashewnut powder 2 tablespoons

Salt to taste

Cornflour/ corn starch 1 1/2 tablespoons

Oil to deep fry

Saffron (kesar) a few strands

Milk 2 tablespoons

Ghee 2 tablespoons

Green cardamoms 6-8

Bay leaves 1

Cinnamon 2 inch sti

Ginger-green chilli paste 1 teaspoon

Fresh coriander leaves chopped1 tablespoon

Fresh mint leaves chopped1 tablespoon

Silver warq 2 sheets

INSTRUCTIONS:

• Mix paneer, cashewnut powder, salt and cornflour in a plate and knead into a smooth dough. Divide into small equal portions and roll into balls.
• Heat sufficient oil in a kadai and deep-fry paneer balls, on medium heat, till light golden brown.
• Drain on absorbent paper. Mix milk and saffron in a bowl and heat in a microwave on HIGH for 30 seconds.
• Heat ghee in a non-stick pan, add green cardamoms, cloves, bay leaf and cinnamon sticks and saute till fragrant.
• Add ginger and green chilli paste and saute for 1 minute. Add half the paneer balls and mix well. 
• Add cooked rice, saffron milk and salt and mix lightly. Add coriander and mint leaves and mix.
• Coat the remaining paneer balls with silver foil. Transfer the pulao into a serving bowl, garnish with silver foil coated paneer balls and serve.

Source: sanjeevkapoor

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Aam Dal.

Aam Dal

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INGREDIENTS:

Toor or Arhar dal (1 cup)

Kanch aam or raw mango chunks (1/2 cup)

Mustard Oil

Bengali five spice or panch foron (1/3 tspn)

Rai or tiny mustard seeds (1/3 tspn)

Whole dry red chilies (2-3 pcs)

Turmeric Powder (1/3 tspn)

Red Chili Powder (to taste)

Sugar (4 tspn)

Salt (to taste)

Aamchur powder (1 tspn optional)

INSTRUCTIONS:

• Here is a look at the primary ingredients we will need for making the Bengali recipe of toker dal or aam dal. Soak the arhar or toor dal in water for 30 mins and set aside. Dice your raw mango in cubes. You can peel the mango if you wish and also use the core stone for added flavor.
• Now boil the soaked arhar dal or toor dal in pressure cooker with some salt and a dash of mustard oil. Don't use too much water so that there is only half an inch of water above the level of dal. Otherwise the excess water will keep spraying out of the pressure cooker. Generally 2-3 whistles should do the trick such that the dal completely cooks to a smooth mush.
• Heat some mustard oil and add in the panch foron or whole Bengali five spices and rai or mustard seeds along with the whole dry red chilies. Then add in the raw mango cubes, the turmeric powder and red chili powder. Add in some salt too.
• Mix well and then cook for 3-4 mins. Cover and cook till the mangoes get a little tender. Don't add in the sugar till the mangoes are cooked as sugar delays the mangoes from getting fully tender.
• Once the mangoes have cooked then add in the boiled arhar or toor dal and 2 cups of water. Then add in the sugar and mix well. Cook over medium high heat for another 10 mins till everything gets nicely cooked and fix the salt.

Source: thebengalirecipe

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Ragi Dosa

Ragi Dosa

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INGREDIENTS:

2 cups ragi flour or sprouted ragi

1 cup desiccated coconut

1 cup curd

Salt

Water

INSTRUCTIONS:

• Take the ragi flour or sprouted ragi flour in a bowl or pan.
• Add the dessicated coconut to it.
• Then add the curd and salt.
• Add water to the mixture and start to mix everything well.
• The batter should be slightly thin than the regular dosa batter. Keep this batter covered for 30 minutes.
• On a medium hot tava or griddle pour the batter with a help of a ladle and spread it slowly.
• Sprinkle some oil/butter/ghee on top. Flip and cook the other side. Cook the ragi dosa, the way you cook dosas at home.
• Serve the ragi dosa with any vegetable dish, sambar, dal or any chutney.

Source: vegrecipesofindia

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Khasta Kachori

Khasta Kachori

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INGREDIENTS:

Refined flour (maida) 2 cups

Soda bicarbonate 1/2 teaspoon

Salt to taste

Oil 5 tablespoons

FOR FILLING

Split black gram skinless (dhuli urad dal) 1/2 cup

Ginger 1 inch piece

Green chilli 1

Cashewnuts 6-8

 Raisins 1 tablespoon

Ghee 3 tablespoons

Asafoetida a pinch

Coriander powder 1 teaspoon

Cumin powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Fennel seed (saunf) powder 1/4 teaspoon

Sugar 1/2 teaspoon

Salt to taste

Lemon juice 1 tablespoon

Oil to deep fry

INSTRUCTIONS:

• Sift the flour, salt and soda bicarbonate together. Add oil and mix well. Knead into a soft dough using sufficient water. Cover with a moist cloth and set aside. Soak the urad dal in two cups of water for an hour.
• Drain and coarsely grind using a little water. Peel, wash and finely chop ginger. Remove stem, wash and chop green chilli. Roughly chop cashewnuts. Wash raisins and pat them dry.
• Heat ghee in a kadai and add the ground dal, ginger, green chilli, asafoetida, coriander powder, cumin powder, red chilli powder, fennel powder, cashewnuts and raisins. Cook till all the moisture has dried up. Add sugar, salt and lemon juice.
• Mix well and remove off the heat, let the mixture cool. Divide into sixteen portions. Divide the flour dough into sixteen equal balls. Roll out into small puris so that they are thinner around the edges and thicker in the centre.
• Place a portion of stuffing in the centre and bring the edges together to form a ball. Flatten slightly. Heat sufficient oil in a kadai and deep fry kachoris on low heat for three to five minutes or until golden brown and crisp.
• Serve with tamarind chutney.

Source: Sanjeevkapoor

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