Luchi ar Aloo Sabzi (Fried Indian Flat Bread & Potato Curry)

Luchi is deep fried flat bread which is a very famous as a Bengali breakfast. However, it is the same recipe which is known as 'Puri' across India. Luchi mainly made with maida i.e. all purpose flour. Aloo curry made with minimum ingredients with it. This potato curry is one of the easy and flavorful recipe. I saw this in a Bengali paper. This is a perfect Bengali breakfast combo by adding some Bengali sweet.

Ingredients :

For Luchi / Puri ~

All purpose flour/ Maida - 2 up
Ghee - 2 tbsp (for moyan)
Sugar - 1/2 tsp
Salt - 1 tsp
Warm water to make the dough
Refine oil for deep frying

Method ~

Take a large bowl, add maida, ghee, sugar, salt, mix well. The mixture should be crumbly. Now add warm water to the mixture but not too much water at a time. Now gradually add water and knead them with hand very well to make a smooth and soft dough.

Divide the dough into small equal balls. Using rolling pin make small circle, to avoid sticking use little oil while rolling them.

Meanwhile add refine oil in a kadai and heat it very well. Once oil is heated properly then add luhi one by one and press them little with spetula.

When one side of the luchi turns golden brown then turn it and fry other side well. Repeat this process with the rest of the balls.

For Aloo Sabzi (Potato Curry)

Potato - 2 medium
Green chilli - 1
Panch phoron - 1 tsp
Turmeric powder - 1/2 tsp
Green peas - a handful
Bhaja Masala - 1 tsp (Dry roast 1/2 tsp panh phoron and dry red chilli and make a powder)
Salt and sugar as per taste
Oil (White/Mustard) - 2 tbsp

Method :

Wash, peel and cut the potato in small cubes.

Heat oil in a kadai, add green chilli and panch phoron for tempering. When it starts to splutters then add potato, green peas, salt and turmeric powder, mix well on medium heat saute few minutes.

Add water, salt and sugar,  cover and cook until the potato becomes soft. Adjust the gravy and turn off the flame. Sprinkle bhaja masala over the potato curry.

Serve hot with Fulko Luchi / Puri.

Sending this to Srivalli's "Cooking From Cookbook Challenge"

Palang Shaak Borir Ghonto / Spinach & Lentil Dumpling Medley

Ghonto usually means a mix of some things cook together. Palang shaaker ghonto, Muri ghonto, Mochar ghonto, Mulor ghonto and so on  cooked by my mother. This palang shaak borir ghonto is one of such preparation my mother cooked in winter. I saw this recipe in bengali magazine. I want to share this simple and easy Bengali traditional shaak recipe.

Ingredients :

Palang shaak - 1 bunch
Bori (Lentils dumpling) - a handful
Green peas - a handful
Turmeric powder - a pinch
Panch phoron - 1 tsp
Salt and sugar to taste

Method :

Clean and wash the leaved in running water for about 2-3 minutes. Finely chopped and keep aside.

Heat mustard oil in kadai, add bori, fry then till golden brown. Keep aside.

In the same oil add panch phoron, when seeds splutter then add palang shaak, peas, salt and turmeric powder, cover and cook till the saag is cooked properly. Remove the lid add sugar and mix well.

Garnish with fried bori and serve hot with hot steamed rice.

Sending this to Srivalli's "Cooking from Cookbook Challenge"

Soya Keema Matar ~ for CCChallenge

This was something I have to wanted to make for a long time. I bookmarked this recipe from paper clipping. A great recipe if you are a vegetarian or are having vegetarian friends lover. Keema is traditionally made of minced mutton or chicken and a very popular mughlai dish. This is a veg version of it without compromising a bit of taste, texture and flavors. So here's a simple Indian style curry of Soya keema matar.

Ingredients :

Soya granules - 1 cup
Matar - 1/2 (Frozen/fresh)
Onion - 1, mediun, finely chopped
Tomato - 1, medium, chopped
Ginger-garlic paste - 1 tbsp
Roasted cumin-coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
Bay leave - 1
Cumin seeds
Oil - 1 tbsp
Salt to taste

Method :

Soak the soya chunk in hot water for 15 minutes. Drain the water and lightly squeeze and mined the chunk into chopper. Set aside.

Heat oil in a pan add bay leaves and cumin seeds, when seeds are splutter then add finely chopped onion, saute till it turns to pink. Add ginger-garlic paste, cook for another few minutes.

Now add chopped tomato, a pinh of salt and all spices except garam masala powder and cook till the tomato turn soft. Add few drop of water if the mixture dried up.

Now add soya keema and green peas, mix with masala. Cover and cook till the peas are soft well. Add garam masala powder, mix well to ombine and turn off the heat.

Garnish with coriander leaves. Serve hot with chapathi.

Sending this to Srivalli's "Cooking with Cookbook Challenge"

Macha / Machhi Tarkari (Rohu Fish Curry) Orissa Style

Rohu fish is the common fish for Bengali's. Rohu fish has its unique taste and a best way to make it. For this week I decided to cook from Bengali famous magazine. Machhi tarkari is a very popular in Orissa. Orissa cuisine is very similar to Bengali cuisine. The flavor of Oriya food is milder. This delicacy is simple preparation in which the fish is cooked with some indian spices and flavored  masala paste.

Ingredients :

Rohu fish - 500 gms
Onion - 2 (One is chopped and another is sliced)
Garlic - 4 cloves
Tomato - 1, chopped
Poppy seeds - 1 tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Green chilli - 1, slit
Salt to taste
Coriander leaves - 1 tbsp

Method :

Wash fish properly and drain all the water. Marinate fish with 1 tsp turmeric and salt for 10-15 minutes.

Take a grinder, add onion, garlic cloves, Coriander seeds, cumin seeds, poppy seeds and 1/2 cup water and grind it.

Take a pan, add 2 tbsp mustard oil, when oil is enough hot then add marinated fish pieces till golden brown. Keep aside.

In the same oil add sliced onion, saute for few minutes. Then add grind paste, turmeric powder and salt and saute in low flame, stir till masala leaves oil. Now Add 1 cup water into it. When masala half cooked then add chopped tomato, green chilli and fried fish, cover and cook for few minutes.

When the gravy is thick then add chopped tomato and remove from the heat.

Serve hot with Tomato rice.

Sending this to Srivalli's "Cooking from Cookbook challenge", Merry Tummy's "Cook With Red"

Bhut Jolokia Murg / Chicken with Assamese Chilli for CCC

Srivalli has started challenging event. The theme is Cooking from a Cookbook Challenge or simply - CCC. The idea is to cook from the cookbook, papper cliping or written records or cookery shows. This challenge is very interesting for me. Thanks to Srivalli for adding me here. The first post of this challenge is Bhut Jolokia Murg from Chef Vikash Khanna's  "My Great India Cookbook". 

Have you heard of bhut jolokia? Lots of people call it the Naga Pepper and some call it the Ghost Pepper. No matter what you call to name it, it's Too HOT!!!!!! It grows in the Indian states of Assam, Nagaland and Manipur. These small, wrinkled and harmless looking red chillies are very very hot. Bhut jolokia is used as a food and a spice as well as an unexpected remedy to summer heat. It is used in both fresh and dried forms, to not only heat up curries, pickles and chutneys also, but also to impart to distinct flavors. Only one bhut (bhoot) jolokia to enough to add a delighfully intense burn to a curry recipe that feeds 10-15 people. 

Bhut Jolokia chicken curry made with simple Indian spices and district flavorful bhut jolokia sauce.

Ingredients :

Chicken - 500 gms

Bhoot Jolokia Puree ~

Bhoot jolokia chilli - 1, dried
Onion - 2, finely chopped
Ginger - 1" piee, finely chopped
Garlic - 4 cloves, finely chopped
Ghee - 2 tbsp

For Gravy ~

Ghee - 1 tbsp
Turmeric powder - 1 tsp
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 2 tsp
Kashmiri red chilli powder - 1/2 tsp
Tomato paste - 1 tbsp
Salt to taste

Method :

Wash chicken and cut into large pieces. Set aside.

For Bhoot jolokia puree ~ Melt clarified butter in a pan over medium heat. Add onion, ginger and garlic, saute for a few second. Add the soaked chilli with the water and cook till onions and ginger soften. Remove from the heat, cool and blend to make a smooth puree.

For Gravy ~ Melt clarified  butter in a pan over low heat. Remove pan from heat and add all the gravy ingredients, except salt, saute for 4-5 seconds on medium heat. Now add chicken pieces, mix in the chilli puree and mix well with masala. Pour 1 cup of water, cover and cook till chicken is tender and gravy is thick.

Serve hot with plain rice and salad...

Sending this to Valli's Cookbook Challenge  and Chef Mireile's "Taste of the Tropics...CHILES!" event