Rangiye Dao Amay - রাঙিয়ে দাও আমায় 💏: Vegetarian

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সুজির কচুরি

সুজির কচুরি

পেঁয়াজু, বেগুন, আলুর চপ খেতে খেতে বিরক্ত। একই ধরণের খাবার আর কতই খাওয়া যায়! বিরক্তিকর এই ইফতারিতে আনতে পারেন ভিন্ন স্বাদ। তাও খুব সহজে ঘরে থাকা সুজি দিয়ে! কী অবাক হচ্ছেন? অবাক হওয়ার কিছু নেই। সুজি আর আলু দিয়ে তৈরি করে নিতে পারেন দারুণ স্বাদের সুজি কচুরি।

উপকরণ:

ডো তৈরির জন্য লাগবে-

১/২ কাপ সুজি

১ কাপ পানি

১ টেবিলচামচ জিরা

১ টেবিল চামচ তেল

আলুর পুরের জন্য লাগবে-

১টা আলু সিদ্ধ

২ টা মরিচ

লবণ স্বাদমত

চাট মশলা

প্রণালী:

১। প্রথমে একটি পাত্রে পানিতে সুজি, জিরা, লবণ(সামান্য পরিমাণে)তেল দিয়ে সিদ্ধ করতে দিন। সুজি ঘন হয়ে আসলে চুলা থেকে নামিয়ে ফেলুন।

২। অল্প কিছুক্ষণের জন্য সুজি ঠান্ডা হতে দিন। লক্ষ্য রাখবেন খুব বেশি ঠান্ডা যেন না হয়। বেশি ঠান্ডা হয়ে গেলে সুজি গোল হবে না।

৩। আরেকটি বাটিতে সিদ্ধ আলু, মরিচ, চ্যাট মশলা, লবণ ভাল করে মিশিয়ে পুর তৈরি করে নিন।

৪। এবার হাতে একটু তেল লাগিয়ে নিন। তারপর সুজির ডো হাতে নিয়ে কিছুটা চ্যাপ্টা করে তাতে আলুর পুরটা দিয়ে দিন।

৫। সুজির ডো দিয়ে আলুর পুরটা ভাল করে ঢেকে দিন। এমনভাবে ঢাকুন যাতে পুর দেখা না যায়।

৬। তেল গরম হয়ে আসলে এতে সুজির কচুরিগুলো দিয়ে দিন। খুব বেশি কচুরি একসাথে দিবেন না। এতে কচুরি ভেঙ্গে যেতে পারে।

৭। কচুরিগুলো বাদামি রং হয়ে আসলে চুলা থেকে নামিয়ে ফেলুন।

৮। ব্যস তৈরি হয়ে গেল মজাদার সুজির কচুরি। সস দিয়ে পরিবেশন করুন।

উপকরণ:

ডো তৈরির জন্য লাগবে-

১/২ কাপ সুজি

১ কাপ পানি

১ টেবিলচামচ জিরা

১ টেবিল চামচ তেল

আলুর পুরের জন্য লাগবে-

১টা আলু সিদ্ধ

২ টা মরিচ

লবণ স্বাদমত

চাট মশলা

প্রণালী:

৭। কচুরিগুলো বাদামি রং হয়ে আসলে চুলা থেকে নামিয়ে ফেলুন।

৮। ব্যস তৈরি হয়ে গেল মজাদার সুজির কচুরি। সস দিয়ে পরিবেশন করুন।

Difficulty: Medium | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 4 Servings

INGREDIENTS
3 Large Onions
1 Medium Tomato
6 tbsp Posto/ Poppy Seeds Paste*
2 Green Chillies**
¼ tsp Red Chilli Powder
4 tbsp oil
Salt to Taste

DIRECTIONS

Dice the onions into ¾" cubes.
Chop the tomatoes into small cubes and also thinly slice the green chillies.
No heat the oil in a pan.
Add the onions and fry till they and translucent in colour.
Now add the tomatoes and the green chillies and fry until the tomatoes are soft.
To this add the poppy seeds paste and continue frying on medium heat. The paste needs to be cooked properly until all the water in it dries up and its fried properly. But this must be done on a lower heat as burning it even a little would not give you the right flavor.
At this point add the salt and the red chilli powder.
Keep stirring from time to time on medium heat until oil separates and paste is also nicely fried. Once you reach this stage, the paste texture would be granular and not like the smooth one as before.***
Remove from heat and serve hot with plain rice.

NOTES
* Normally it is difficult to grind the seeds into a smooth paste. To make a paste of the poppy seeds easily, soak the seeds in warm water for about half an hour before grinding it. Also add little water at a time until it’s smooth.
**Add as per your taste.
*** If required, you might need a wee bit more oil at this juncture. Yes, this recipe does need more oil than usual but its excellent to the palate. Also some Bengalis might want to add a pinch of sugar into Peyaj Posto, but I like it without the sugar as the onions have its own sweetness.

Difficulty: Easy | Prep Time: 1 Day | Cook Time: 30 mins| Yield: 4-5 servings

INGREDIENTS
1 cup Rajma (Red Kidney Beans)
1 medium Onion
1 medium Tomato
1 tsp Garlic Paste
¾” Ginger
½ tsp Red Chilli Powder*
4 tbsp Oil
Salt to taste

DIRECTIONS

Pressure cook the rajma with some salt until its well done. The beans should crack a little once its well done. It normally takes about 10-15 mins. If you do not have a pressure cooker, you may cover and cook it in a pan but it'll take quite some time for the beans to cook properly.
Make fine julienne of the ginger piece, slice the onions and chop the tomatoes.
Now heat oil in a pan. Add the onions.
Fry till they turn light brown in colour.
Then add the ginger julienne and stir for about 10 secs.
Now add the garlic paste and again continue frying for another 10 secs.
Now add the tomatoes.
At this point add a little salt. This will help in softening the tomatoes quickly. But do keep in mind that the rajma has been already cooked with some salt in it.
Keep frying till the tomatoes are cooked. Now add the chilli powder and stir well.
Add the rajma to this mixture along with the water its been cooked in.**
Now simmer and cook for about 10-15 mins.
Once this is done, you'll find that the water has reduced to give you a nice thick and creamy consistency. If not, then uncover the lid and cook until you reach that consistency.
Check seasoning and adjust salt if required.
Rajma is synonymous with chawal (i.e. Rice) but you may also have it with roti or parathas.

NOTES
*Add according to taste.
**At this point you may also want to pressure cook the rajma again with the masala, if you feel its not well cooked yet. But this time you'll not need to pressure cook it for a long while.

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 15-20 mins| Yield: 3-4 Servings

INGREDIENTS
1 Large Brinjal (Auberigine/Baigan/Begun)
½ tsp Ginger Paste
1 Large Onion
½ cup Yogurt (Dahi)*
2 tsp Coriander powder
½ tsp Red Chillie powder**
¼ tsp Turmeric powder
½ cup Oil
Salt to taste

DIRECTIONS

Wash and dice the brinjal into 1½” cubes. You'll have about 20-24 pieces from a large brinjal.
Slice the onions.
Heat a pan and leaving aside about 4 tbsp of oil add the rest to the pan.
Now fry the brinjals till they are light brown in colour and semi-cooked. Remove on an absorbent paper and leave aside.
Now add the remaining oil into the same pan and add the onions to it.
Fry till the onions are light brown in colour.
Add the ginger paste and fry for a little longer.
Now add the coriander powder, turmeric powder and the red chillie powder.
Add a little water and salt and cook the powdered masalas together for a while till the water dries up.
Now add a little more of water and repeat the above step.
Once the masalas are dry again and oil water has evaporated, add the yogurt. Make sure you beat the yogurt well before adding it to the pan. Otherwise you might not get a smooth gravy.*
Now cook for about a min and then add the brinjals.
Stir and add about ½ cup of water to the pan.
Check seasoning and adjust the salt.
Cover with a lid and cook for till the brinjals are full cooked.
Once the brinjals are cooked, uncover and cook on high till the excess water dries up so as to give you a semi-dry gravy.
Remove from heat and serve with rotis/parathas or even with rice.

NOTES
*Check the yogurt before adding. If its too sour you might want to add a little less in amount. The taste of this preparation is little sour but not too much. Some of you might even want to add a pinch of sugar if you find the gravy too sour to taste.
**Add according to taste.

Difficulty: Medium | Prep Time: 30 mins | Cook Time: 15-20 mins| Yield: 12 Pieces

INGREDIENTS
1 cup Urad Daal
1” Ginger
2-3 Green Chillies*
Handful of Curry Leaves
½ tsp Baking powder
Salt to Taste
Oil for Deep Frying

DIRECTIONS

Wash and soak the daal for 15-20 mins. You may soak if for a longer duration, but min it would about 15 mins for it to get soaked properly.
While the daal is soaking, chop the ginger and the green chillies and wash and clean the curry leaves.
Now make a paste of the daal adding as little waster as possible.
Take the paste in a bowl and add the rest of the ingredients to it. Mix well.
Heat oil in a pan.
Take a handful of the daal mixture and then try to make a whole in it with your thumb while its still in your palm. Make a big whole as when you finally drop it into the oil, it'll tend to become small.**
Now turn over your palm and drop the daal mixture into the oil in that form. Make sure u don't burn your fingers here.
Now repeat for the rest and fry on medium to high heat till they are golden brown in colour.
Remove from heat and ideally serve with sambar and coconut chutney. But you can just simply have it with tea or coffee as it tastes good anyways!

NOTES
*Add according to taste.
**If making the wholes sounds difficult, then simply drop them into the oil without the whole. That's will give you round shaped vadas.

Difficulty: Difficult | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 12 pieces

INGREDIENTS

For the Filling
400 gms of Mooli (Raddish)
½ tsp Garam Masala
½ tsp Cumin Seeds
1 tsp Cumin Powder
½ tsp Red Chillie Powder
3 Green Chillies
2 tbsp Coriander Leaves
Salt to taste

For the Paratha
3½ cups Madia (Flour)*
¾ tsp Salt
1½ tbsp Oil
12 tsp Oil for Frying
12 tsp Ghee (Clarified Butter)
Salt to taste

DIRECTIONS

Peal and finely grate the raddishes and mix about a tsp of salt and leave aside for 10-15 mins.
In the meanwhile chop the green chillies and the coriander leaves.
Also you can prepare the dough while we wait for the radish to soften a little and the extra water comes out.
Now in a bowl, take 3 cups of the maida and the salt and mix well. The rest of the maida will be required to roll the parathas.
Then add the oil and evenly rub it into the flour.
Now knead this flour with warm water and knead it into a soft dough. The dough should be soft but not sticky. It's easier to stuff the parathas if the dough is soft.
Cover this with a cling film or a wet cloth till the filling is ready.
Once about 15 mins is over since you have set the raddishes aside, squeze out the water from it properly and put them in a separate bowl.
Mix all the ingredients of the filling to it.
Add the salt according to your taste and mix well. Ensure that the salt is a bit on the higher side as this would give a better taste to the parathas.
Now divide the dough and the filling into 12 equal portions.
Rolling between your palms make smooth round balls of the dough first and then flatten them by applying pressure between your palms and with your fingers.
Now place a portion of the filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest. [Refer image shown in Aaloo Paratha]
Roll each of these in a little flour.
Now sprinkle some flour on a flat surface and with a rolling pin, roll each of them into about 7” diameter round and ¼” thick discs. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the parathas. In such case, sprinkle some flour on those areas.
In a small bowl, mix the ghee with the oil for frying and keep it aside.
Heat pan and first dry roast each of the parathas on medium heat till they are a little brown on both the sides.
Once the parathas are roasted, in the same pan add 2 tsp of the oil and ghee mixture and place one paratha at a time into the pan again. Shallow fry the paratha on both sides for 1-2 mins. Repeat for the rest of the parathas.
Serve with achaar(pickle) and plain curd.

NOTES
*You may also use wheat flour instead of plain flour. In that case you need not add the oil in the dough.

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 20 mins| Yield: 12 pieces

INGREDIENTS
1 Large Onion
1 cup Basan
2 Green Chillies*
Salt to taste
Oil for Deep Frying

DIRECTIONS

Finely slice the onion and chop the green chillies.
In a bowl take the onions and the chillies.
Add the besan and the salt (about ½ tsp). Mix well.
The salt will soften the onions a little and will allow some water come off it. This will be enough to bind the mixture. If not, add just a little water so as to get the onions to stick to each other.
Now heat enough oil for deep frying.
Take about a table spoon full of the mixture in your hand and put it into the oil. Repeat for the rest of the mixture.
Fry on medium heat so that the peyajis are crisp from within.
Serve hot with tea or coffee..

NOTES
*You may increase the quantity of these if you wish to make the fries spicier.

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 15 mins| Yield: 3-4 Servings

INGREDIENTS
1 Large Potato
¼ Green Capsicum*
¼ Red Capsicum*
1 tbsp Sambar Masala Powder
½ tsp Red Chilli Powder
3 tbsp Oil

DIRECTIONS

Peal, wash and dice the potatoes into about ¼”-½” cubes.
Clean and wash capsicums. Cut them in squares of about the size of the potatoes.
Heat the oil in a pan.
Add the potatoes and fry on medium heat.
Once the potatoes are lightly brown in colour, add the capsicums.
Add the salt according to taste.
Fry till the capsicums are also fried a little and the potatoes and the capsicums are cooked.
Now add the sambar masala and the red chlli powder.
Stir for about a minute and remove from heat.

NOTES
*Add any kind of coloured capsicums as per availability. It looks better if you can use both the colours.

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 30 mins| Yield: 4-5 servings

INGREDIENTS
1½ Large Baigan (Brinjal/eggplant/Aubergine)
1 medium Onion
1 medium Tomato
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Jeera Powder
2 tsp Dhania Powder
½ tsp Haldi Powder
1 tsp Red Chillie Powder
2 tsp Channa Masala Powder*
¼ cup Oil
Salt to taste

DIRECTIONS

Wash and cut the baigan into big pieces (about 12 per baigan).
Finely slice the onion and chop the tomato.
Heat oil and fry the baigan till they are lightly brown and soft. Press lightly ans squeeze out the oil from the baigan before removing them from the pan.
Leave the fried baigan aside.
In the same oil, add the chopped onion and fry till they have softened.
Add the ginger garlic paste and fry them along with the onion for about 2-3 mins.
Now add the powdered masala, stir and add a little water.
Fry the masala till oil separated and the water is fully dry.
Now add some water again and repeat the process for frying the masala.
Once again when oil starts to separate, add the chopped tomatoes and salt according to taste.
Cook until the tomatoes are soft.
Now add the fried baigan and stir so that the gravy is mixed well with the baigan pieces. Add about ½ cup water and cover the pan.
Simmer and cook for about 2-3 mins.
Uncover, and increase the heat to maximum and let the water (if any) evaporate fully.
Once the oil starts appearing at the sides and the gravy is almost dry remove the baigan from the heat.
Serve hot with roti/paratha or any rice of your choice.

NOTES
*Channa or Chole masala would do. Or use any similar variant.

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins| Yield: 12 Pieces

INGREDIENTS
150 gms Bhindi (Ladies Finger)
½ Small Oinon
2 Green Chillies
3 tbsp Basan (Gram Flour)
Salt to taste
Oil for deep frying

DIRECTIONS

Wash the bhindis and chop them into small peices.
Apply salt and leave it for about 5 mins.
In the meanwhile finely chop the onions and the green chillies.
Once the bhindi is left aside with salt it'll tend to me sticky.
Now mix the onions, green chillies, and the basan with it.
In a pan heat oil for deep frying.
Make 12 balls of the bhindis, flatten them a little and fry them on medium heat.
Once they turn brown at the edges, remove and drain excess oil on an absorbant paper.
Serve as snacks or starters.

Difficulty: Medium | Prep Time: 15 mins | Cook Time: 45 mins| Yield: 4-5 Servings

For the Pakora

INGREDIENTS
½ cup Besan
2 Green Chillies*
½ tsp Baking Powder
2 tsp Oil
Salt to taste

DIRECTIONS

Sieve the besan.
Chop the green chillies.
Mix the 2 tsp oil and the baking powder with besan.
Add a little water and mix it with the besan well to get a smooth paste. The consistency should be very thick, but light enough so that you can make them drop into the oil with a spoon or your hands.
Heat the oil for deep frying.
Now drop about 1 tbsp of the besan mixture into the oil. Ideally use your hand so as to get round shapes. Makes about 12 pakoras.
The pakoras would puff up a little. Fry till golden brown and take them out on an absorbent paper.
Leave them aside.

For the Kadi

INGREDIENTS
2 cups of Yogurt
½ cup Besan
½ tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Red Chillie Powder
½ tsp Cummin Seeds
¼ tsp Mustard Seeds
10-12 Curry Leaves
2 Green Chillies*
Pinch of Hing (Asefotida)
2 tbsp Oil
1 tsp Ghee
Salt to taste

DIRECTIONS

Sieve the besan.
Chop the green chillies.
In a bowl, mix the yogurt, coriander powder, turmeric powder and red chilllie powder.
Beat them well.
Heat the oil and the ghee.
Add the mustard and cumin seeds. Let them splutter.
Now add the curry leaves and green chillies. Saute for a few seconds.
Add the hing.
Now add the yogurt mixture and salt to taste.
Add about 2½ cups of water and the pakoras.
Let this come to a boil.
Simmer and cook for about 10 mins.
Check seasoning and remove from heat.
Garnish with fresh coriander leaves.
Serve hot with plain rice.

NOTES
*You may vary the quantity according to your taste.

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins| Yield: 3-4 servings

INGREDIENTS
2 Medium Potatoes
100 gms Methi Leaves
¼ tsp Methi Seeds
1 Dry Red Chillie
1 Green Chillie
4 tbsp Oil
Salt to taste

DIRECTIONS

Peal and dice the potatoes into about ¼” cubes.
Take out the methi leaves from its stems and clean them very well.
Now finely chop them, add about ½ tsp of salt and leave them aside for about 5 mins.
Chop the green chillies
Heat oil in a pan and add the dry red chillie and the methi seeds.
Now add the potatoes and fry till golden brown.
Add the methi after squeezing out the excess water in them.
Add salt according to taste and the green chillies.
Continue frying the methi along with the potatoes till the methi is lightly fried. But make sure not to over fry them or else it'll become too dry.
Serve with roti.

Difficulty: Easy | Prep Time: 25 mins | Cook Time: 15 mins| Yield: 4-5 servings

INGREDIENTS
350-400 Gobi (Cauliflower)
50 gms Coriander Leaves
2 tbsp Pudina Leaves*
1 Large Garlic Pod
2 Green Chillies
8-10 Cashew Nuts
2 tbsp Yogurt
¼ tsp Garam Masala Powder
6 tbsp Oil
Salt to taste

DIRECTIONS

Cut the gobi into medium pieces.
Par boil with about 1 tsp of salt. Drain the water, wash and leave the gobi aside.
Make a paste of the coriander leaver, pudina leaves, garlic, green chillies and the cashew nuts.
Heat oil in a pan. Add the gobi and fry till they turn brownish at the edges.
Remove from oil and leave it aside.
In the same oil, add the paste and stir fry for a while till oil starts to separate.
Add the yogurt, salt according to taste and a little water.
Now add the gobi. Mix well and simmer and cook for about 3-4 mins.
Increase heat and cook till oil starts separating and the gravy is semi-dry.
Add the garam masala powder and mix it well.
Remove from heat.

NOTES
*You may do it without pudina leaves as well.

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 15 mins| Yield: 4-5 Servings

INGREDIENTS
½ cup Musoor Dal
½ small Onion
1 small Tomato
½ tsp Garlic Paste*
1 Green Chillie**
2 tsp Coriander Leave
¼ tsp Turmeric Powder
2 tbsp Oil
Salt to Taste

DIRECTIONS

Wash and cook the dal with 2 cups of water in a pressure cooker or in a pan. In a cooker it should take about 6-7 minutes, but in a pan it'll take longer.
In the meanwhile finely chop the onions, tomatoes, green chillie and coriander leaves.
Now heat the oil in a pan and the onions. Fry till golden brown.
Add the garlic paste and fry it for a few seconds with the onions.
Now add the turmeric powder. Stir
Immediately add the tomatoes, green chillies and a little salt so that the tomatoes soften quickly.
Once the tomatoes are slightly cooked, add the dal stir and add salt again according to taste.
Let this come to a boil, add the coriander leaves and another cup of water.
Simmer and cook for another 5-10 mins till you get a nice consistency and the dal is not too watery.
Serve hot with steamed rice ot chapatis.

NOTES
*You may use julliens or chopped garlics as well.
** Use 2 green chillies if you like the dal to be a little more hot.

Difficulty: Medium | Prep Time: 1 Day | Cook Time: 1 Hour | Yield: 8 pieces

For the Filling

INGREDIENTS
2 large Potatoes
1 medium Onion
2 Green Chillies
½ tsp Mustard Seeds
8-10 Curry Leaves
2 tbsp Oil
Salt to taste

DIRECTIONS

Clean and boil the potatoes.
Peal them and slightly mash them into uneven pieces.
Dice the onions and chop the chillies.
In a pan heat the oil and add the mustard seeds and the curry leaves.
Once the mustard seeds starts to splutter, add the onions.
Saute' till the onions are translucent.
Add the chillies and then the potatoes.
Add salt according to taste.
Stir for about a minute.
Remove from flame and leave it aside.

For the Dosa

INGREDIENTS
1 cup Rice
½ cup Urad Dal
2 tbsp Ghee
2 tbsp Oil
1 tsp Salt

DIRECTIONS

Soak the rice and the dal for about 12 hours.
Make a smooth paste adding little water.
Leave it overnight for it to ferment.
In a bowl mix the ghee and the oil.
Mix water (say about a cup) to make the batter a little thin. The cosistency should be such that it is not too liquidy and not too thick.
Add the salt to the batter and mix it as well.
Now heat a non-stick pan.
Pour about ½ a cup of batter and spread it around into a shape of a 10” disc immediately. It should be a very thin disc once spread. In case it's difficult to make it too thin, then u might need to add a little more water to the batter.
Let it cook a little on medium heat.
Add about 1½ tsp of ghee mixture over the dosa.
Cook till it's light brown and crisp.
Add 1/8th portion of the filling on half the dosa.*
Fold the dosa into half.
Cool the pan a little by wiping it with a wet cloth and repeat for the rest of the batter and the filling.
Serve hot with sambar and coconut chutney.

NOTES
*You may serve the dosa plain without the filling as well.

Difficulty: Easy | Prep Time: 20 mins | Cook Time: 25 mins| Yield: 5-6 servings

INGREDIENTS
½ cup Toor Dal
3 small Potatoes
1 large Onion
2 small Tomatoes
7-8 Ladies Finger* (Okra)
2 Drum Sticks*
2 tbsp Tamarind**
½ tsp Mustard Seeds
2 Dry Red Chillie**
10-12 Curry Leaves
2 tbsp Coriander Leaves
4 tbsp Sambar Powder**
2 tbsp Oil
Salt to taste

DIRECTIONS

Clean Clean the vegetables. Cut the potatoes into halves. Slice the onions and the tomatoes into 8 pieces each. Cut the ladies fingers and the drumsticks into 3” long pieces.
Boil the dal and the potatoes and leave them aside.
In a pan heat the oil and add the mustard seeds, red chillies and the curry leaves.
Once the mustard seeds starts to splutter, add the ladies finger and the drum sticks.
Saute' them for a minute or so and then add the onions.
Once the onions are translucent add the boiled potatoes, tomatoes and the dal.
Add 2 cups of water and salt according to taste and simmer and cook for 10-15 mins.
Mix the tamarind in ¼ cup of water (If dry tamarind is used soak it in advance). Strain and add it to the sambar.
Now add the coriander leaves and sambar masala powder.
Cook on high flame for another 3-4 minutes.
Serve hot with Dosa/Idli/Uttapam or simply with plain rice.

NOTES
*You may add other vegetables also like brinjal, tapioca, ridge gourd etc.
**Depending on your taste you may vary the quantities of these.

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 5 mins| Yield: 3-4 Servings

INGREDIENTS
½ Coconut
2 tbsp Chana Dal
3 tbsp Yogurt*
2 Green Chillies*
¼ tsp Mustard Seeds
5-6 Curry Leaves
1 tbsp Oil
Salt to taste

DIRECTIONS

Dry roast the chana dal.
Make a paste of the coconut, the roasted chana dal and the green chillies.
Mix the curd in the paste.
Heat oil in a pan. Add the mustard seeds, dry red chillie and the curry leaves.
Once the mustard seeds starts spluttering, add the paste.
Add salt to taste and a little water.
Cook for about a minute.
Serve chilled.

NOTES
*Vary the quantities according to your taste.

Difficulty: Difficult | Prep Time: 2 Hours | Cook Time: 1 Hour | Yield: 5-6 servings (Makes 18 Kachoris)

For Aloo Dum:

INGREDIENTS
500 gms Baby Potatoes
1 large Onion
1 tsp Ginger Paste
1½ tsp Garlic Paste
¼ cup Yogurt
2 tsp Coriander Powder
¼ tsp Turmeric Powder
2 tsp Red Chillie Powder
½ tsp Cumin Powder
6 tbsp Oil
1 tsp Coriander Leaves
Salt to taste

DIRECTIONS

Boil the potatoes and peal its skins.
Make a paste of the oinion and chop the coriander leaves.
In a pan, add the cumin powder and ½ tsp chillie powder for dry roasting them. Stir on medium flame till the colour starts changing. Remove the mixture from the pan immediately so that the roasting is not over done. Leave aside.
Heat the oil in a separate pan and fry the potatoes till it gets a light golder colour.
Remove from pan and keep aside.
In the same oil add the oinion paste. Fry till the onion paste turns brown in colour.
Add the ginger garlic paste and fry for another minute or so.
Now add the coriander powder, turmeric powder and the rest of the chillie powder.
Stir and add a little water.
Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
Add the curd, stir in the fried potatoes and salt according to taste. Mix well.
Now add about 2 cups of water. Cover the pan with a lid and simmer and cook for about 10 mins.
Uncover and ensure that the gravy is dry and thick.
Remove into a serving bowl. Sprinkle the roasted cumin and chillie powder. And finally, garnish with coriander leaves.

For Kachori:

INGREDIENTS
1 cup Boiled Peas
½ tsp Shah Jeera
½ tsp Whole Pepper
1 Green Chillie
3 cups Flour
Salt to taste
Oil for deep frying and cooking

DIRECTIONS

Dry roast the shah jeera and whole pepper in a pan for 2-3 mins.
In a blender, add the peas, shah jeera, whole pepper, green chillie and blend to a smooth paste.
Heat a pan, add 4 tbsp oil.

Add the paste and salt according to taste. Please note, that the salt should be on the higher side as this will make the kachoris tastier.
Cook till oil starts separating, and the paste is fully dry.
Once cool, make 18 equal balls of the filling and keep aside.
Now take the flour in a bowl and add 1 tsp oil and 1 tsp salt. Evenly rub it into the flour.
Now knead this flour with water and make it into a soft dough. The dough should be soft but not sticky. It's easier to stuffed the kachoris if the dough is soft.
Now divide the dough into 18 equal portions.
Roll between your palms and make smooth round balls of the dough first and then flatten them by appying pressure with your fingers, and between your palm.
Now place a portion of the filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest.
To roll the kachoris grease a flat surface and the rolling pin. Take each balls of kachori, grease with a little, and roll each of them into about 4” diameter round discs. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the kachoris. In such case, you may make it a little smaller in size.*
Heat oil for deep frying. Immerse a kachori and fry one of its sides till it puffs up. Flip and fry the other side for a few seconds. Remove on a absobant paper.**
Repeat for the rest.
Serve hot with Aloo Dum

NOTES
*You may also add a little less filling the next time, though it is always nicer with lots of filling.
**Kachoris always puff up, so even if your filling has come out a little while rolling, it wouldn't matter.

Shukto

[One of the typical Bengali vegetarian preparations]

Difficulty: Easy | Prep Time: 30 mins | Cook Time: 15 mins | Yield: 3-4 servings

INGREDIENTS
1 medium Potato
1 small Raw Banana
¼ Large Brinjal
½ Bittergourd
2 Drum Sticks
½” Ginger
2 tsp Mustard Seeds
1 ½ tbsp Poppy Seeds (Khas Khas)
½ tsp Ajmud Seeds (Randhuni)
½ tsp Sugar
3 tbsp Oil
1 tbsp Ghee
2 Green Chillies
Salt to taste

DIRECTIONS

Soak the Poppy seeds in warm water for about 10 mins.
Peal the drum sticks and the potato.
Cut all the vegetables lengthwise into long rectangular shapes.
Boil the raw bananas and take off its peals. Boil the potatoes as well. Do not over boil them.
Finely grate the ginger and slit the green chillies.
Leave a pinch of mustard and randhuni seeds aside.
Make a paste of the remaining mustard and randhuni seeds along with the soaked poppy seeds, adding a little water at a time. It is advisable to soak the poppy seeds beforehand as it tends to take a long time to paste it.
Now in a pan heat the oil.
Add the pinch of mustard and randhuni seeds and a slit green chillie.
Once the seeds start to splutter, add the ginger and the unboiled vegetables.
Stir fry for a while. Then add the boiled potato and the banana. Fry for another 2 mins.
Now add the masala paste and stir it in with the vegetables. Add salt to taste and the sugar.
Saute' the vegetables with the masala for a while.
Then add the other green chillie, about 2 cups of water and cover and cook on low heat till all the vegetables are cooked.
The gravy should be little thick and creamy. If it is too light evaporate the excess water on high flame till done.
Shukto should be brought to the room temperature or even less and served with steamed rice.

Dahi Vada

[also known as Dahi Bade]

Difficulty: Easy | Prep Time: 1½ hrs | Cook Time: 30 mins | Yield: 12 pieces

INGREDIENTS
1½ cup Dahi (Curd)
½ tsp Bhuna Jeera Masala*
¼ tsp Chillie Powder
1 Green Chilli
1 tsp Coriander Leaves
Salt to taste

For the Vada
100 gms Urad Dal (While Lentils)
½ baking powder
2 tsp Salt
Oil for Deep Frying

For the Chutney
2 tbsp Imli (Tamarind)**
2 tbsp Sugar
A pinch of Salt
½ tsp Bhuna Jeera Masala*

DIRECTIONS

Wash and soak the urad dal for about an hour.
Now make a fine thick paste of the dal in a blender adding as little water as possible.
Add the baking powder and mix well.
Take a large bowl and fill it water (about a litre) and mix the salt into the water.
Now heat enough oil in a pan for deep frying the vadas. The vadas must be deep fried as it'll only make it softer and thicker.
Once the oil is hot take about 1 tbsp of the dal paste and put it into the oil. As the vada puffs up and turns golden brown on one side, flip and fry the other side as well till golden brown.
Take the vada out of the oil and immerse it into the salt water prepared in advance.
Repeat the same for the rest of the dal paste. You may fry 3-4 or more vadas at a time, as per your convenience.
Let all the vadas soak well in the water. This will make the vadas soft.
To make the chutney, in a pan, set about ½ cup water to boil.
Soak the imli in 2-3 tbsp of water, mix well and strain it into the boiling water. If you are using dry imli, then you'll need to soak it in a little more water for some time before use.**
Now add the sugar and a pinch of salt. Let this simmer on medium flame, stirring occasionally.
Once this sauce has thickened quite a bit, add the bhuna jeera masala, remove from heat and leave this aside.
The last thing to do before setting the dahi vadas is to prepare the dahi.
To prepare the dahi, in a bowl take the curd and about ½ cup water. Add salt according to your taste and beat this well. The curd should be smooth, not too thick or not too light.
To set the dahi vadas, take a flat serving dish, minimum 2” in height.
Take out the soaked vadas one at a time, squeeze the water out gently, and place them side by side on the serving dish.
Pour the dahi over the vadas, covering them fully.
Now pour the imli chutney over the vadas, ensuring that each vada has a little cutney over it.
Sprinkle the bhuna jeera masala and then the chillie powder all over.
Finally, finely chop the green chillies and the coriander leaves and garnish the dahi vadas with them.
Serve chilled.

NOTES
*For a tsp of bhuna jeera masala, take ¾ tsp of jeera powder and ¼ tsp of red chilli powder and dry roast them in a pan untill it turns dark brown in colour. Remove from heat as soon as it tends to become dark brown in colour or else it'll get burnt.
** You may use either wet or dry imli

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সুজির কচুরি

Peyaj Posto

Rajma

Dahi Baigan

Vada

Mooli Paratha

Peyaji (Onion Fritters)

Aaloo Capsicum

Masala Baigan

Bhindi Pakora

Kadi

Aloo Methi

Gobi Hariyali

Yellow Dal

Dosa

Sambar

Coconut Chutney

Matar Kachori & Masala Aloo Dum

Shukto

Dahi Vada

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