Aloo Dum - Spicy potato curry

Aloo Dum with Loochi (Poori) is a favorite breakfast in bengal. This was especially popular for Sunday breakfast in the days when people did not worry about cholesterol and carbs, or heartburn. The hot weather and the daily walking kept you good shape. Don't deprive yourself of this delicacy, have in moderation. The loochi can be substituted by hinger kochuri or dalpuri, korai shutir kochuri (peas puri).

Ingredients:

- Small round potatoes (1 inch in diameter)  - 20 pieces

- 1 large onion, finely chopped

- Garlic - 10 cloves

- Ginger - 1/2 inch

- Green chilli - 4 thai chillies

- 2 large tomatoes 

- Coriander leaves

- Haldi - 1 teaspoon

- Dhania powder - 1 teaspoon

- Jeera powder - 1 teaspoon

- Red Chili powder - 1 teaspoon

- Salt to taste

Method:

1. Boil and skin the potatoes, cut into halves. Add a little salt.

2. Make a paste of the ginger, garlic, chilli and tomato.

3. In a skillet, heat two tablespoons of oil, shallow fry the potatoes and keep aside.

4. Add 2 tablespoons of oil into the skillet and fry the onions until translucent.

5. Add the paste and the dry masala and fry until the oil separates

6. Add the potatoes and coat with the masala. Add salt to taste

7. Add two cups of water and bring it to boil. Let it the gravy thicken.

8. Turn the heat off and add the coriander/dhania on top. Some people add one teaspoon of ghee on top.

9. Serve fresh if possible with hot poori/kachodi/kachuri

Posted by: Chitra

Kesar Murgi (saffron chicken)

Submitted by: Mala D

This recipe comes from the royal kitchen of Rajasthan. A heavy usage of exotic & expensive ingredients differentiated the royal cuisine from that of ordinary mortals, much like the gourmet cuisine of today but thanks to globalization: easy access to world market & access to information has brought these fancy recipes to the reach of common man. Now we all can afford to dine like royalty once in a while:-)

Ingredients:
Chicken: 1 kg
Onion: 2 medium
Ginger: 2 inches
Garlic: 3-4 cloves
Yoghurt: 150 gms, full cream
Cashew paste: 5 tbsp
Fresh cream: 2-3 tbsp
Oil: 5-6 tbsp
Bayleaf: 2 nos
Cloves: 4-5
Cardamom: 5-6
Red chilli powder: 4 tsp
redchilli paste: 2 tbsp
Turmeric powder: 1 tsp
Saffron: 1/2 tsp
Milk: 2 tbsp
Sugar: a pinch

Method:
Soak the cashew nuts (about 20) in hot water for about 10-15 minutes then grind to a fine paste. Soak the saffron strands in warm milk.
Wash the chicken pieces thoroughly & drain all traces of water. Keep aside.
Make a paste of 1-1/2 chopped onions, ginger & garlic. Finely chop the remaining half of the onion.
Heat oil in a heavy-bottomed vessel, preferably non-stick & add some salt to it & then fry the chicken pieces in batches till well browned. Take them out. Add more oil if needed & make sure no chicken residue is left in the utensil. Now temper the oil with bay leaves, cloves & cardamom & add chopped onion. Fry a while & then add the onion, g-g paste. Keep stirring throughout. Add the cashew paste & fry till it's raw smell goes away. Whisk the yoghurt & mix to the masala. Add more salt, chilli powder & turmeric & fry till oil leaves the sides. Add the chicken pieces & mix well. Fry on low flame for about 5-8 minutes.
Now add 2 glass of water, check the salt & add sum sugar. Cover & cook till nearly 3/4 done. Mix in the saffron now & cook till done. Finish off with cream.

One thing you need to be careful about is the chilli factor: as cashew paste &cream tend to subdue the hotness of the gravy, you need to adjust it accordingly. The original recipe asks for red chiili paste ie red chillies (approx.10-12) soaked in water & then ground to a paste! You can also first marinade the chicken in g-g paste,yogurt & half of cashew & red chilli paste & then fry it but then chicken tends to stick to the vessel & you need to be very careful in frying it really well.

This curry is mainly known for it's dominant saffron flavour, while other ingredients play second fiddle to it. The gravy should be medium-thick. Serve hot with rice/chapati.

Peper shukno torkari (curried green papaya)

Submitted by: Mala D

Green papaya is used quite a lot in Bengali cuisine. This 

recipe is one among many from my husband's childhood favourites, made tastier by the fact that the papaya in question was mostly stolen from the groundfloor neighbour's fabulous kitchen garden. Who then, got the whiff & sent his children upstairs for lunch! Some neighbourly relationship;-))

Ingredients:
Green papaya: 1 medium-sized,abt 350 gms
Potato: 1 large
Green chillies: 2 nos
Ginger: 1/12 inches
Cumin seeds: 1/2 tsp
Bayleaf: 2 nos
Cardamom: 4-5 nos
Cloves: 3 nos
Cinnamon stick: 2 inches
Salt: to taste
Turmeric powder: 1 tsp
Redchilli powder: 1/2 tsp
Sugar: 1 tsp
Oil: 2 tbsp

Method:
Peel & cut the papaya into big pieces, remove the seeds & the pith, wash properly. Now grate it finely.
Peel & chop potato into small pieces, wash & drain properly. Grate the ginger.
Heat  the oil. Pound the cardamoms roughly, add to oil along with cumin, bay leaves, cloves & cinnamon. Toss and now add grated ginger & chopped chilli pieces. Add the potato pieces & fry well. Now mix in the grated papaya. Saute a while & then add salt, sugar & spices. Mix well, cover & cook till done. Serve with hot rice.

Bhindi diye Maangsho (Bhindi Gosht)

Submitted by: Mala D

Muslims make it a point to include different kinds of veggies to their meat dishes, the reason being, it brings the best of both worlds to the eater & becomes a balanced & fulfilling meal. In fact I remember reading somewhere that in Hindu cuisine, this practice came from the Mogul influence as Hindus would strictly keep non-veg & veg dishes seperate. Well, we should always adopt the best practises from where ever we may find it:-))



Ingredients:
Fresh mutton: 500 gms,medium cut
Lady Finger/okra: 250 gms
Onion: 1 large
Ginger: 2 inches
Garlic: 4 cloves
Tomato: 1 medium
Yoghurt: 1/2cup/150gms
Oil: 1/2 cup
Red chilly powder: 2-1/2 tsp
Corriander powder: 2 heaped tsp
Garam masala powder: 1/2tsp
Salt: to taste
Sugar: a pinch


Method:
Wash the mutton throughly & drain all water. Keep aside.
Make a smooth paste of the onion. Finely grate/mince the ginger & garlic. Wash the lady fingers & cut of the tips from both side & keep them whole.
Now heat 1 tbsp oil in a pan & lightly fry the bhindis & keep aside.
Heat oil in the pressure cooker/large vessel & add some salt. Now fry the onion paste till lightly browned. Add ginger-garlic paste & fry some more. Add chopped tomato & fry till oil floats. Increase flame to high & sear the mutton pieces on all sides, this seals the juices. Reduce flame & bhuno(fry) really well, stirring from time to time. Add salt , red chilli, corriander & mix well. Whisk the yoghurt & add to the mutton. Stir & keep frying till the oil again leaves the side of masala (total frying time about 20 minutes). Check the seasoning & if it's sour then only add a pinch of sugar otherwise no need.
Add two cups of water, the gravy is medium-thick. Close the lid & bring in full pressure till 2-3 whistles. Lower flame & cook for about 15 minutes. Close flame & let cool. Now gently add the fried bhindis & cook for about 3-4 minutes. Add garam masala. Tastes good with both rice & chapati.

Note: you can also make this curry with potato/bottlegourd/beetroot. The dry form of this curry can be made with torai/bittergourd.

Lau Khoshar torkari (curried bottlegourd peel)

Submitted by: Mala D

Sometimes looking at the fresh, smooth green peel of the bottlegourd, it seems such a waste to throw it away! At such times, this recipe comes handy as Bongs don't like wasting any edible part of any veggi. I still remember the delicious curry my didu (granny) made using potato peels & roasted poppyseeds(not paste). Even in those old times, our grandmothers knew the nutrient qualities contained in the peels & didn't just throw them away. How this new generation misses their conventional wisdom & their homespun recipes:((

Ingredients:
Peels from a 700 gms Lau

Potato: 1 medium/small
Onion: 1 small
Garlic: 2-3 cloves,minced
Mustard oil/refined oil: 2 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Fried dal vadis: 4-5 nos
Nigella seeds: 1/2 tsp

Method:
Peel the skin from the lauki a bit thickly, ie the peel should contain little of the fleshy part of the lau. Wash & chop it into 2 inches long thin rectangle pieces. Peel & cut the potato into likewise shape. Wash & drain properly. Heat the oil, fry the vadis in them till done. Take them out. Temper the same oil with kalonji seeds & add the minced garlic, when it's a little brown add the chopped onion & fry a bit. Now add the lau peels & potato pieces. Toss well. Add salt,sugar & spices,mix well. Cover & cook on low flame. If needed keep sprinkling little water from time to time. Add the dal vadis when done. Serve hot with rice.

Note: you can also make this using 2-3 tbsp of posto paste while frying the vegetables or roasted poppy seeds (1 tbsp) while cooking it. If posto is not available then add a tbsp of mustard paste towards the end of cooking. There should always be variety in cooking even if you are cooking the same thing.

Moolor chenchki (dry radish curry)

Submitted by: Mala D

Technically,a chhechki means a veg preparation of tiny/grated pieces of one or more vegetables & even the peels of potato, bottlegourd, pumpkin or potol are used to prepare this homely yet tasty dish.You may not find it on the menu of fancy restaurants, infact  in order to taste it, you need to be invited to a Bong's home & into their hearts, for them to feel comfortable enough to share this everyday meal with you:-)

Ingredients:
Radish: 1 large
Carrot: 1 medium
Dry red chilli: 2nos
Mustard seeds: 1/2tsp
Refined oil: 2-1/2 tbsp
Turmeric powder: 1tsp
Red chilli powder: 1/2tsp
Salt: to taste
Sugar: 1/2tsp
Corriander leaves: a few sprigs
Dal vadis: 5-6

Method:
Wash, scrape & roughly grate the radish. Wash,scrape & finely grate the carrots.
Heat oil & fry the dal vadis well. Take out & soak in warm/hot water. Temper the same oil with mustard seeds & dry red chillies & add the grated radish & carrot. Mix well, add the salt, sugar & spices. Cover it & cook on low flame. Add the vadis & cook till done. You may also crumble them. Add chopped dhania patti & serve hot with rice.


Note: You can also make it without the carrot. Sometimes the radish is not sweet tasting & using carrots, offsets that, it also gives a nice colour.

Chingri Tomator Jhol (Prawn tomato curry)

Posted by: Mala D

This recipe is an example of my Father-inlaw's experimental cooking & how they often turned out delicious! A'grade prawns (golda chingri) are frightfully expensive in India, but paying  in different currencies, we tend to forget that. Understandably, my mom-inlaw was upset:she wanted to make the classic Chingri Bhapa...but none of us regretted dad's experiment, rather we all, including the venerable Guruji here, loved this recipe. Surprisingly it's so simple,having such few ingredients that one would wonder what's all the fuss about! My reply to that is just try this:-))



Ingredients:
Prawns: 450 gms
Tomato: 400 gms
Redchilli powder: 2 tsp
Turmeric powder: 1-1/2 tsp
Salt: to taste
Sugar: 1 tsp
Green chillies: 4-5
Mustard oil: 4-5 tbsp
Fresh cream: 2 tbsp(optional)
Mustard seeds: 1 tsp

Method:
Peel & devein the prawns & wash thoroughly. Apply 1/2 tsp haldi & 1 tsp red chilli powder & a little salt & keep aside.
Chop a few tomatoes into small pieces & puree the rest of them. My father-inlaw, being a bangaal, uses only chopped tomato which gives a somewhat watery jhol,while i coming from a ghoti family, prefer it a bit thick.
Heat oil in a wok/deep pan & toss the prawns in it for about a minute. Quickly take them out.
Temper the same oil with mustard seeds & sliced green chillies. When they crackle, add the chopped tomatoes. Fry till they are a bit soft then add the pureed tomato. Add salt, sugar & the spices. Mix well. When the oil leaves side of the masala, add 2 glass of water. Cover with lid & put on simmer. When the gravy looks almost ready (3-5 minutes), add the prawns. Bring to a boil then lower the flame & cook for about two minutes. Close the heat. You can add fresh cream to jazz up this dish/to soften the spiciness.

Garnish with a swirl of fresh cream. Serve hot with rice.

Kanthaaler korma (jackfruit in yoghurt gravy)

Posted by: Mala D

Bongs look forward to the summer for mango & jackfruit! Said to be a vegetarian's equivalent of a non-veg dish, it's even eaten as a fruit in it's ripe form! Still peeling & chopping it can be a chore. Either choose a baby/tender kanthaal which has a less thickened skin & more of fleshy part than seeds & other avoidable stuff or pay your green grocer extra to do it for you (mine does it for free but that's because the prices are already inflated!), or oil your hands & your sharpest knife & just do it!

Ingredients:
Jackfruit: 750gms
Potato: 2 medium-sized
Onion: 2 large ones
Ginger: 2 inches
Garlic: 4-5 cloves
Yoghurt: 200 ml full cream( not sour)
Mustard/refined oil: 6 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 2 tsp
Corriander powder: 2 tsp
Salt: to taste
Sugar: a pinch
Whole garam masala:
Green cardamoms: 4-5 nos
Cloves: 4-5
Cinnamon: 3 inch stick
Bayleaf: 2 nos
Peppercorns: 5-6
Cumin seeds: 1/2 tsp
Water: for the gravy

Method:
Peel & chop the jackfruit into 3 inch pieces each. Wash & boil in a saucepan with a little water for 10-15 minutes. Throw out the water (that takes care of the stickiness) & keep the jackfruit aside.
Peel & chop the potatoes in big chunks. Wash & keep aside.
Roughly chop one onion, ginger & garlic & puree them in the mixer.
Finely chop the other onion.
Heat oil in a pressure cooker & fry the potatoes well. Take them out. Fry the jackfruit in batches till light golden & take them out.
Now temper the oil with the whole garam masala & add the chopped onion. Fry a while & then mix in the pureed masala. Keep stirring so it doesn't stick to the surface. Add a little salt, it speeds up the frying. When the paste leaves oil, lower the flame, whisk the yoghurt in a bowl & add all the spices & salt. Mix it well & dilute with a little water. Add to the masala & keep mixing it throughout. When it's done, add the jackfruit & potatoes & continue  frying for about 5-8 minutes. Now add two glass of water. Check the salt & add a pinch of sugar. Put the lid on & increase the flame. Let cook till two whistles. Close heat & let it simmer in the heat of the pressure cooker. Serve hot with rice.

Aloo potoler torkari (Parval and potato curry)

Posted by: Mala D

To the Bongs, if the Hilsa is the queen of fish then potol is perhaps the king of vegetables, with jackfruit & cauliflower coming a close second. Bengalis love parval so much they even have it as a sweet!


Ingredients:
Parval: 250 gms
Potato: 1 medium-sized
Mustard oil/refined oil: 4 tbsp
Grated coconut: 75 gms
Poppy seeds: 2 tbsp
Green chillies: 5-6
Turmeric powder: 1 tsp
Salt: to taste
Mustard seeds: 1/4 tsp
Nigella seeds: 1/4 tsp


Method:
Peel & cut the potato into small pieces. Peel the parval leaving one strip intact after each peel (just like you peel cucumber for salad). The peel can be stored & used later for chechki. Wash & drain them properly.
Dry roast the poppy seeds & then make a smooth paste with grated coconut & green chillies. Keep aside.
Heat the oil, drop mustard & nigella seeds. When they splutter add the aloo & parval & fry them well. After a while, add the paste & fry it, turning it softly so you don't break the vegetables. Add salt & turmeric & mix well. Ensure that the masala doesn't stick to the pan. Add a little water (2 tbsp), cover & cook on low flame. When done, pour 1 tsp raw mustard oil over it & keep it covered. Serve hot with rice.

Note: in the UAE poppy seeds (posto) is banned as a narcotic substance. Therefore, instead of posto, people add 1 tbsp of mustard paste towards the end of cooking:((

Sheem Paturi (broad beans in mustard paste)

Posted by: Mala D

Bengalis just love mustard, be it mustard oil or mustard seed's paste. Some times I wonder why is it that mustard is mainly grown in Punjab & UP, but (barring sarson da saag), is consumed mainly in the north-east!
This simple dish of greens gets it's oomph from the mustard paste:-)

Ingredients:
Sem(Pappdi/broad beans): 250 gms
Mustard seeds: 2 tsp
Green chillies: 4-5
Refined oil: 1 tbsp
Nigella: 1/2 tsp
Salt: to taste
Sugar: 1/4 tsp

Method:
Wash & soak the mustard seeds in water for about 1 hour.
String the beans & cut into two pieces each. Wash, drain & keep aside.
Make a smooth paste of mustard with chopped green chillies,1/4 tsp of salt & 4-5 tbsp of water.
Heat oil in a pan & temper with nigella seeds(kalonji). Add the beans & toss awhile. Add salt & turmeric, mix well,cover & cook till 3/4 done. Add sugar. Toss & then add the mustard paste. The beans should retain their bite ie al dente. The gravy should coat the beans & be a little runny. Serve hot with rice.

Chhanaar Dalna (cottage cheese curry)

Posted By: Mala D

This is a very simple paneer preparation,yet it's very popular in Bengali households & is loved by young & old alike. Dalna refers to a thicker & spicier version of the usual gravy.

Ingredients:
Cottage Cheese: 250 gms
Potato: 1 medium-sized
Tomato: 1 large
Ginger: 2 inches
Bayleaf: 2 nos
Cumin seeds: 1/2 tsp
Refined oil: 4-5 tbsp
Red chilli powder: 1-1/2 tsp
Salt: to taste
Sugar: 1/4 tsp.
Turmeric powder: 1 tsp
Cumin powder: 1 tsp
Garam masala powder: 1/2 tsp
Corriander leaves: a few sprigs

Method:
Cut the paneer & potato pieces identically into 2 inch size. Wash the potato & drain well. Keep aside.
Heat the oil in a medium-sized wok, fry the paneer pieces lightly in batches. Take them out & immerse them into a bowl filled with hot water. Add 1/2 tsp of turmeric to it, this will give the paneer a nice golden colour & the hot water will also keep them soft.
Fry the potato in batches in the same oil till golden(this reduces cooking time, while you get on with the other steps of this recipe).
Wash & roughly chop the ginger & tomato & puree them in a blender.
Now add bay leaves & cumin seeds to the same oil & when they crackle, add the tomato puree mixture. Add some salt & keep on frying. Dissolve the spice powder in a little water & add to the masala & keep frying till oil leaves the side. Now mix in the fried potato & coat them well. Add 2 cups of water,cover & cook on low flame for abt 5 minutes. Check the seasoning. Add paneer & cook for another 5-6 minutes. Add garam masala & chopped corriander & close the flame. Serve with hot rice/chapati.

Tips: if you are making paneer at home,while curdling the milk, add a few strands of saffron. This will give a unique colour & flavour to the cheese.

Rui Machher Kalia

Posted by: Pratima D


Rui Machher kalia is a very popular bengali dish. Rohu/Rui is a big fish and has fewer bones, so it is easy to handle for kids and occasional fish eaters. If you don't have Rui, you can use grass carp/big head carp steaks. We have also made this with halibut or cod steaks.


You can have the fish, just fried with hot rice and dal, if you do, fry the fish a bit a longer to make the outside crispier.


Ingredients:
Rui/Rohu Fish: 1 kg from a big steak, cut into pieces about 1 inch thick
Onion: 1 medium

Tomato: 1 medium

Ginger: 2 inches
Garlic: 3 cloves
Dhania powder: 1 1/2 tsp
Jeera powder: 1 tsp
Chilli powder: 1 - 2 tsp
Haldi powder: 1/2 tsp
Garam Masala ground: elaichi (4), cloves (4), cinnamon (2 in) crushed in a mortar/pestle

Jeera whole: 1/4 tsp for tempering

Bay leaf: 1

Oil: 3 tbsp for just the curry


Method:

1. Wash the fish in cold water and baste it with salt (1 tsp) and haldi (1 tsp).  Keep aside for 5 minutes.

2. Make a paste of the ginger, garlic, tomato, and half of the onion.
3. Chop the other half of onion finely.
4. Fry the fish pieces until the surface is brown. Keep aside.
4. Heat 3 tbsp of oil in a saucepan, add the bay leaf and whole jeera and wait for it to splutter. You can also add some gol morich and whole cloves at this time.
5. Add the cut onions and fry lightly till it is translucent.
6. Mix the jeera, dhania, haldi,  and chili powders with the ginger, garlic paste prepared earlier. Add this paste to the frying pan slowly and fry until the oil separates.
7. Add 3 to 4 cups of water,  depending on how thick you want the gravy.
8. Add salt to taste. Let the gravy come to a boil.
9. Now add the fish pieces one by one and let the whole thing boil for 5 to 10 minutes.
10. Add the garam masala, cover it and remove from flame


Enjoy with hot rice.

Deem Makha Makha (Egg Masala)

Posted by: Priyaka A

This is an improvised and dry version of the Bengali deemer jhol. Ingredients for the main masala: Hard boiled eggs - 6 Onions - 3 medium sized, cut into long thin slices  Tomato (paste) - 2 medium sized Refined / Mustard Oil - 3 tbsp Ginger (grated) - 1 Inch long  Green Chilli (chopped) - 4 Red Chilli (dry & whole) - 2 Tejpata (Indian Bay-leaf) - 1 leaf Laung / Clove - 2 pieces Black pepper – 4 Green Elaichi / Cardamom (slightly crushed) - 3 Hing / Asafotida - 1/4 tbsp Haldi / Turmeric Powder - 1/2 tbsp Red Chilli powder - 1/2 tbsp Coriander / Dhania powder - 1/4 tbsp Salt - to taste Serves – 3 to 4 people Method:  Marinate the boiled eggs (de-shelled) in little salt, haldi and red chili powder for 10 - 15 minutes. Take 3 tbsp of oil, heat the oil and fry the boiled eggs till they have a golden brown coating. Take them out and keep aside. (Poke holes with a fork on the egg for the masala to penetrate before marinating.) Use the remaining oil for making the main masala. Add hing, laung, elaichi, tejpata, green chillies, whole pepper , sliced onions and ginger and fry until dark brown in colour. Then add the tomato paste, haldi, whole dry red chilies, salt and continue to fry by adding little water to avoid the masala from getting burnt. Fry till the masala is well cooked and you can see the oil separate. Lastly, add the shallow fried eggs along with the red chili powder and dhania powder. Mix well and let it cook for another 5 minutes. You may garnish it with fresh coriander leaves and serve with hot rice or paranthas.

Begun Bharta Bong style (roasted brinjal curry)

Posted by: Mala D

The bengali baigan bharta (the left side bowl)is very different from it's more popular punjabi version(the right side one). But that's how we celebrate variety in our regional cuisine:-))

Ingredients:
Brinjal: 1 medium-sized,abt 350 gms
Onion: 1 medium
Green chillies: 2-3
Mustard oil: 2 tbsp
Salt: to taste
Corriander leaves: a few sprigs

Method:
Wash the brinjal & dry it properly. Rub it with oil & roast on either an open flame or after rubbing oil on it, make several small cuts on it from various sides. Cover the roasting tray with almunium foil, put the brinjal on it & grill it in the oven, at max temp(180-250 centigrade), turning once or twice.

Cool it & then scoop out the pulp in a bowl. Add mustard oil, finely chopped onion & chopped green chillies. Add salt to taste. Garnish with chopped corriander leaves or finely chopped greens of the spring onion. This dish is simplicity itself. Serve with hot rice but make sure the mixing has been done atleast half an hour earlier for the flavours to seep through.

Extra: The Lebanese have a very famous dish of roast brinjal called"Baba Ghanouj"--- take a medium-sized roasted brinjal, add 2-4 tbsp of thick yoghurt (not sour),1-1/2 tbsp of tahini paste (white sesame seeds paste,commercially available), red chilli powder/paprika, chopped green chillies, chopped parsley, salt, chopped garlic & a lavish dose of extra virgin olive oil 3-4 tbsp. Mix well. A yummy treat is ready to be eaten with Arabic bread/pita bread/roomali roti.

Chaal Kumro Chingri (white pumpkin with shrimps)

Posted by: Mala D

Chaal kumro was explained nicely by another blogger Pratima D here,i just want to add that this vegetable is considered a "non-veg" item! On Kali Puja night, those who want to avoid an animal sacrifice, offer chaal kumro to the Goddess. This recipe is considered a Bong delicacy & is also cooked using Laou (bottle gourd) instead of white pumpkin but I feel it tastes better with chaal kumro.

Ingredients:
White pumpkin: 1/2 kg
Shrimps: 150-200 gms,medium-sized
Mustard oil/refined oil: 1-1/2 tbsp
Turmeric powder: 2tsp
Red chilli powder: 1-1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Corriander leaves: a handful
Green chillies: 2-4
Nigella seeds(kalonji/kala jeera)

Method:
Peel & de-vein the shrimps, their heads should already be removed at the fish monger's. Wash properly & drain the water. Put them in a bowl & apply 1 tsp turmeric powder,1 tsp red chilli powder & 1/4 tsp salt. Mix well & keep aside for 10-15 minutes.

Meanwhile, peel, deseed & cut the white pumpkin into small pieces. Wash well & drain in a sieve.

Heat oil in a frying pan, add the shrimp, keep tossing for about 2 minutes & take them out. In the same oil, add kala jeera & sliced green chillies, when they crackle, add the white pumpkin. Toss them for a while, add salt & 1 tsp turmeric & 1/2 tsp red chilli powder & mix  well. Cover & cook it on low flame. Chaal kumro releases a lot of water so extra water is not needed. Keep checking from time to time. When it's 3/4 done, add sugar & toss around. Now add the fried shrimps & mix them with the curry. Shrimps cooks really fast, about 3-4 minutes in total time, so just cook the curry on a high flame to dry out the water if any. Dish out & garnish with chopped corriander leaves. Serve hot with rice.

Deem Begun

Recipe by: Mala D

I don't know why we Bengalis call the brinjal "be-gun" ie without any virtue/quality when this "crowned" vegetable is used so extensively in our cuisine--fried, roasted, boiled, curried and so on! To appeal to fussy eaters, it is even used in non-veg preparations. This is one such recipe, courtesy of my ma-in-law's friend, Mrs Roy from Chandigarh. No copy rights issue here!

Ingredients:

Begun (aubergine, eggplant): 1 big size, about 300 gms
Onion: 1 medium size
Egg: 1 large size
Green chillies: 2-3 nos
Ginger: 1-1/2 inches
Mustard oil: 2 tbsp
Desi ghee: 1 tsp
Bay leaf: 1 large
Cardamoms: 4-5 nos
Cinnamon stick: 1, about 2 inches
Cumin(jeera) seeds: 1/2 tsp
Salt: to taste
Turmeric(haldi) powder: 1 tsp
Garam masala powder: 1/2 tsp


Method:
Cut the brinjal into small pieces, soaking them in a little water to ensure they don't turn dark. Wash thoroughly, drain & keep aside.
Chop the onion finely & grate the ginger. Heat oil in a deep pan till it reaches smoking point. Lower the flame & add bay leaf, cardamoms, cinnamon & cumin seeds. As they splutter, add chopped onion & toss them. Add grated ginger & fry for about a minute & then add the chopped brinjal pieces. Mix well. Add salt, turmeric powder & chopped green chillies. Cover & cook till brinjal turns soft. Now put on sim, & quickly break the egg over the curry & mix it really fast, ensuring it coats most of the brinjals. Increase the flame & keep turning the curry. Add the desi ghee & garam masala powder & coat it all over. Close the flame. It really cooks fast.
Serve it hot with rice/ chapati/parathas.

Chal Kumro with bhaja moong daal

Recipe by: Pratima D


Chal kumro, is not pumpkin and not lauki. It looks like a lau, but is darker green in color and is hairy on the outside. Petha, a north Indian sweet, is made from this. In the US it is available in both Indian and Chinese groceries.


Ingredients: 
Chal kumro: 1 lb

Yellow Moong daal: Half cup
Jeera seeds half tsp
Bay leaf: 2
Green chili slit in two: 2
Ginger: 1 inch
Jeera powder: 1 1/2  tsp
Haldi: 1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Oil: 2 tbsp
Ghee: 1 tsp (optional)

Peel the chal kumro and cut it into rectangular pieces about an inch long. 
Roast the moong dal in a pan. Wash in cold water. Add 2 cups of water and boil. Once the daal is half cooked, add the chal kumro, salt, haldi, green chili and cook it till it is 3/4th cooked.
Make fresh Ginger paste and mix it with jeera powder. In a skillet heat the oil and add the jeera seeds, bay leaf, and ginger paste. Saute the paste until it is slightly brown. Add the fried paste to the daal and chal kumro. Add the sugar.  Cook it for about 2 more minutes, make sure the daal and chal kumro are cooked. Stop the heat, add one teaspoon ghee, mix it, cover with a lid. Serve with white rice. You can also have it with Roti.

Since there is no onion, garlic, tomato in this recipe, it is ideal for pure vegetarian and Santoshi Ma recipes.

Aloo Methir torkari - potato & fenugreek leaves dry curry

Posted by: Mala D


This is a popular subji in most Bengali households of course every family having their on take on it. My mom uses green peas in it & my mum-in-law uses brinjals: as a nod to these two special ladies, I have included both in my recipe!

Ingredients:
Potatoes: 2 nos.approximately 400 gms
Methi saag: 500gms
Brinjal(egg plant): 1 medium size abt 150gms
Green peas: a handful
Green chillies: 2-4 sliced
Mustard oil: 3 tablespoon or more (don't scrimp on oil as brinjal tend to absorb it,also mustard oil is good for health)
Turmeric powder:1 tsp
Salt:to taste
Sugar: 1/2 tsp
Cumin seeds: (sabut jeera) 1/2 tsp
Hing: (asafoetida powder) 1/4 tsp


Method:
Pick methi leaves & wash them repeatedly till water looks completely clear, now chop them finely.
Peel the potatoes & cut them into small size pieces. Chop brinjal into 3 inch sized pieces. Wash them well & drain them of water. Wash the green peas & keep seperately.

In a large-sized pan, heat oil till smoking point. Lower the flame & temper with hing & jeera seeds. Add potato pieces & sliced green chillies & toss for a while. Now add brinjal & mix them properly. Fry for 4-5 minutes. Add the turmeric powder & toss. Add chopped methi leaves & green peas & mix well. Add the salt & sugar. Cover with a tight-fitting lid & cook on low flame. If the curry gets dried, keep sprinkling little water from time to time. Should take about 8-10 minutes to cook. Close flame when the potatoes are done. Serve with yellow dal & rice. Also goes well with parathas.
Note-- children usually avoid having methi for it's slightly pungent taste. In such a scenario, add a handful of washed & chopped Dil leaves(soya/sua leaves), they balance out the pungency with their mellow taste. In fact in North India, sua-methi are always sold together!

Jiffy Spinach & Cheese, Palak Paneer variant

by Mala D

A tasty variation on palak paneer. If you are tired of having the same curry or have almost the same ingredients but don't want the hassle of long preparation, try this.

Ingredients:

Fresh spinach bunch: 500 gms

Cheese (paneer): 250 gms

One medium-size onion

One medium-size tomato

5-6 flakes of garlic

3-4 table spoons of refined oil

Turmeric powder 1 tsp

Red chilly powder 2 tsp

A pinch of sugar

Salt to taste

Method:

Thoroughly wash spinach leaves & chop them finely. Finely chop onion & tomato. Grate  the paneer. Heat oil in a pan & add the roughly chopped garlic flakes. Add onion & toss them. Fry well & then add chopped spinach. Stir & cook for3-4 minutes. Now add the chopped tomatos. Cook for a while & then add the spices. Add sugar(optional) if the taste is a bit sour. Cover & cook till oil floats to the top. Now add grated paneer & mix well. Cook till it's well incorporated & the curry is a bit runny.

Enjoy it hot with rice!