Tuesday, August 30, 2016

Potoler Dolma | Bengali Style Stuffed Pointed Gourd Curry| Potoler Dolma Recipe with Stepwise Pictures | Gluten Free and Vegan Recipe

Potoler Dolma | Bengali Style Stuffed Pointed Gourd Curry


Hi Supermoms,

I always wanted to explore, learn and  cook  the traditional dishes from various parts of our country and the world. I have been trying out some exquisite , tasty and traditional Bengali dishes like the Mochar Ghonto, Fulkopir Paturi, Choto Aloo Dum .  Today, I am sharing yet another interesting recipe from Bengali Cuisine with you all. 

Pointed Gourd/Parwal is called 'Potol' in Bengali and 'Dolma/Dorma' means a stuffed vegetable. This Bengali delicacy is usually made using prawns or fish. But in this vegetarian and low calorie version of the Potoler Dolma, the potol/parwal is stuffed with Indian Cottage Cheese and dry fruits.  The stuffed potol is shallow fried instead of deep frying and is tossed in a tangy and spicy tomato-cashewnut  gravy. A whole some and delicious dish that can be served along with phulkas or rotis. They can be also served with hot rice . Add a dollop of ghee to rice and enjoy this dish.

Potoler Dolma ( Bengali Style Stuffed Pointed Gourd Curry):

Preparation time : 15 minutes
Cooking time : 45 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients:

6-7 pointed gourd/potol/parwal shells ( peeled and slit on the side and deseeded)
15 cashewnuts ( soak in warm water for 15 minutes and grind to make a thick paste)
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/4 teaspoon all spice powder or garam masala
1/2 teaspoon cumin seeds
2 tablespoons mustard oil
salt to taste

For the filling ;

100 gms fresh cottage cheese or 1/2 cup paneer ( grated or crumbled)
2 figs ( finely chopped)
2 dates ( finely chopped)
5 almonds ( blanched, peeled and chopped)
5 pistachios ( finely chopped)
10 raisins /kismis
1 teaspoon sugar
pinch of salt

For the gravy  ( to be chopped and processed):

2 onions
2 tomatoes
2 green chillies
1/2" ginger piece

For garnish :

chopped cilantro leaves

Method :

1. Heat 2 cups of water and when it starts to boil, add  the peeled and deseeded parwal. 
2. Let it boil for 3-4 minutes only.
3. Drain the water and pat dry the par boiled parwal and set it aside.

4. Grind all the ingredients given under ' for the gravy' into a puree and set it aside.

5. In a bowl, add the crumbled paneer, dry fruits, sugar, salt and mix well.

6. Stuff  all the parboiled parwal carefully without breaking it .

7. Heat oil in a wide pan and shallow fry the stuffed parwal over low flame till they are uniformly browned on all sides.

8. Remove them and set it aside.


9. Heat the same pan with the remaining oil ( residue) and temper with cumin seeds.


10. Add the ground tomato onion puree , salt, turmeric powder, chilli powder, all spice powder and cook over low flame till the oil separates on the sides of the pan.


11.Stir in the cashew nut paste and mix well.

12.Now, add the shallow fried stuffed parwal and cook covered for just 2-3 minutes and switch off.

13. Garnish with chopped cilantro leaves and serve with rice or roti. Simply delicious !!

Potoler Dolma | Bengali Style Stuffed Pointed Gourd Curry


Chef Tips:

1. You can also chop the top and the bottom part of the parwal and scoop out the seeds.
2. The parwal used here had mature seeds that were hard, so did not use them. The parwal variety is different in different states and so depending upon the variety you can decide whether to peel the skin or not  and also whether to  use the seeds in the gravy.
3. You can tie the stuffed parwal with a thread if you are going to deep fry them.

Happy Cooking !

With love,

Masterchefmom






Fulkopir Paturi | Bengali Style Cauliflower Dumplings |How to make Fulkopir Paturi at Home | Recipe With Stepwise Pictures | Vegan and Gluten Free Recipe

Fulkopir Paturi | Bengali Style  Cauliflower Dumplings


Hi Supermoms,

I have started loving Bengali Cuisine. Here is another interesting, yummy recipe from the East of India. ' Paturi' is a Bengali dish typically made using fish. They are marinated with spices dominated by mustard and then steam cooked in a banana leaf. This traditional dish is so flavourful and can be served along with rice or rotis. In this vegetarian Paturi recipe, 'Fulkopir' or Cauliflower is grated and  marinated in a spicy paste. Since this dish is steam cooked, there is very less use of oil. The flavours of the marinade remains intact after steaming. A healthy and guilt free side dish that can be a part of your Bengali Meal.

Fulkopir Paturi ( Bengali Style  Cauliflower Dumplings):

Preparation time : 1 hour
Cooking time : 10-15 minutes
Serves : 2
1 Cup = 250 ml cup
Special vessel : steamer ( preferably bamboo steamer)

Ingredients :

1 small cauliflower ( grated) or 1 cup grated cauliflower ( tightly packed)
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/2 teaspoon cumin seeds/jeera
1/4 teaspoon sugar
1 teaspoon mustard oil
salt to taste

To be ground for marination :

1 teaspoon mustard seeds ( powder using mortar and pestle)
3/4 teaspoon poppy seeds ( powder using mortar and pestle)
2 green chillies ( chopped)
1/4 cup grated coconut 
3-4 garlic pods

For steaming :

1/2 small size banana leaf( to line the steamer)
1/2 small size banana leaf ( lightly toss in heat and cut them into squares, remove the stem)
10 toothpicks
1/4 teaspoon oil for greasing

Method :

1. Wash and grate the cauliflower and soak them in hot water for 2-3 minutes .

2. Drain the water, squeeze the grated cauliflower and set them aside in a wide bowl.
3. Grind together all the ingredients given under 'To be ground for marination ' using very little water to make a thick paste.
4. Add the ground paste, salt, sugar, turmeric powder, chilli powder, mustard oil and cumin seeds to the cauliflower.


5. Mix them well using your hands , cover and set it aside for 45 minutes.
6. Line a steamer with banana leaf .

7. Take small portions of the marinated vegetable and shape them into dumplings using your hand.
8. Place the shaped portion in the centre of the cut banana leaf squares , close and seal them using a tooth pick.
Tip : Heat the banana leaf over direct flame to make it more pliable.



9. Repeat this method for the remaining marinated cauliflower.
10. Place as many dumplings in the steamer and steam for 12- 15 minutes.



Your delicious Fulkopir Paturi is ready to be served along with rice or rotis. 


Fulkopir Paturi | Bengali Style  Cauliflower Dumplings




Chef Tips:

1. Traditionally yellow and brown mustard are used to make the marinate. But you can mix and use the varieties or use black mustard. Adjust the quantity according to the sharpness of the mustard seeds.
2. Soaking the cauliflower in hot water is to free the cauliflower from  worms if any. You can add a pinch of salt and turmeric to the water while boiling.
3. If banana leaves are not available, you can use cabbage leaves or turmeric leaves for steaming.

Happy Cooking !

With love,

Masterchefmom











Choto Aloor Dum Recipe | Bengali Style Baby Potato Stir Fry | Bengali Special Dish | Vegan and Gluten Free | Recipe with Stepwise Pictures

Choto Aloor Dum Recipe



Hi Supermoms,

Most of us love baby potatoes. They are so tasty which ever way you cook them . But today I am sharing a delicious and addictive bengali dish that I made a few days ago.'Choto Aloo' means baby potatoes in Bengali . The baby potatoes are lightly roasted and cooked in a flavourful thick masala . This is a simple stir fry recipe.  It tastes great along with hot rice, parathas, rotis and other flat breads. It can be  served as a separate starter dish.  The secret to getting an authentic taste to the 'Aloor Dum'  is to cook the ground masala on low flame till it the oil separates on the sides. A very tasty dish , a must try !

Choto Aloor Dum ( Bengali Style Baby Potato Stir Fry ):

Preparation time : 10 minutes
Cooking time : 45 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1/2 kg baby potatoes ( boiled and peeled)
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder/dhania powder
1/4 teaspoon garam masala powder
1/4 teaspoon red chilli powder ( I used Kashmiri chilli powder)
1/4 teaspoon sugar
salt to taste

To be ground  :

2 medium sized onions ( chopped)
2 tomatoes(chopped)
2 green chillies ( chopped)
1/2" ginger piece

For tempering :

2 tablespoons mustard oil ( add extra if required)
1/2 teaspoon cumin seeds/jeera

For garnish :

chopped cilantro/coriander leaves

Method:

1. Heat a wide pan with mustard oil over low flame and when the oil starts to smoke, temper with cumin seeds.
2.Add the ground mixture to the pan .

3. Stir the mixture over low flame and add sugar and salt.
4. Continue stirring and add the chilli powder, turmeric powder, dhania powder and cook the mixture over low flame, covered.


5. Keep stirring every 3-4 minutes till the mixture thickens and the oil starts leaving the sides of the pan.


6. Now, add the baby potatoes, sprinkle garam masala and mix well.
7. Allow the mixture to fry for another 7-10 minutes on low flame, stirring intermittently .
8. Switch off and garnish with chopped cilantro or mint leaves (pudina).


Your delicious Choto Aloor Dum is ready to be served !

Choto Aloor Dum Recipe

Have you tried my Mochar Ghonto Recipe? Do try .

Happy Cooking!

With love,

Masterchefmom












Wednesday, August 24, 2016

Pasi Paruppu Seedai | Payatham Paruppu Seedai | Instant Seedai Recipe | Seedai Recipe with Stepwise Pictures | Festival Special Recipe | Quick and Easy Recipe

Paruppu Seedai | Pasi Paruppu Seedai

Hi Supermoms,

If there is one dough recipe with which you can make murukku and seedai, will you say NO? 
I am sure you will want to try such a recipe. Yes, I made murukku and seedai with this dough. And the best part was that the seedai did not burst at all.  Of course, you should be careful not to tightly roll the marbles. You all must  be busy with Janmashtami preparations, so without further delay, let me share the recipe. 

If you have read my  Ring murukku recipe, then the same recipe works for this seedai also. One dough- two snacks. How convenient.

Pasi Paruppu Seedai | Instant Seedai Recipe :

Preparation time : 5 minutes
Cooking time : 45 minutes
1 cup= 250 ml cup
Special Vessel : Using Iron kadahi/pan will give excellent colour to the murukku.
Serves : 6-8
Storage : 3-4 days when stored in an air tight container.

Ingredients :

1/2 cup husked green gram/mung dal/moong dal
2 cups rice flour 
2 teaspoons maida/ all purpose flour
2 teaspoons red chilli powder ( adjust)
salt to taste
oil for frying ( I used rice bran oil)

Note: You can add few sesame seeds in the dough . I did not add them.

Method :

1. Wash and boil the moong dal .
Tip: You can add water just covering the dal and cook using an inner vessel in a pressure cooker.
2. Mash the dal and add chilli powder, salt and keep it aside.

3. In a kadai or pan, dry roast the rice flour till they turn are lightly roasted.
Tip: Roast the rice flour in low flame continuously stirring it.

4. Now add the boiled and mashed moong mixture and stir to mix well.
5. When the flour comes together and is one thick firm ball , switch off.
Tip: This is the most important step in the recipe. Make sure that the dough does not have too much moisture. 


6. Grease your hands and pinch small portions of the dough.
7. Roll them into small marbles.
Tip: Do not roll the balls tightly. 

8. Heat oil and fry the marbles /seedai over low to medium flame .
9. Drain them in a kitchen towel/tissue paper.
Murukku and seedai with same dough

Your yummy instant seedai is ready for neivedyam or snack.

Paruppu Seedai | Pasi Paruppu Seedai

To read more tips and trouble shooting while making bakshanam/snacks click here. Want to make traditional seedai? Here is a fool proof recipe to make seedai.

Wishing you and your family a blessed festival season. 

Happy Cooking !

With love,

Masterchefmom

Ring Murukku | Instant Ring Murukku Recipe | Easy and Quick Ring Murukku Recipe | Stepwise Pictures |Festival Special Recipes | Vegan Recipe


Ring Murukku | Instant Ring Murukku Recipe


Hi Supermoms,


Hope you are all doing well. I am sure you must be busy with Janmashtami preparations. I am sure some of you who have been following me on instagram must be aware that my kitchen is under renovation and I am using a small single burner gas stove to do my regular cooking. It does take a long time to finish my cooking. But this shortcoming cannot deter me from uploading a few quick, simple easy recipes for Gokulashtami. I have already shared Kai Murukku recipe with you all using home made rice flour and urad dal. Today, I am sharing an interesting variation of murukku- the Ring Murukku. Though there are different recipes for making this  murukku, I used this quick, simple and 'no soak' recipe to make murukku. I have used cooked mung dal and ready made rice flour to make this recipe. 

It turned out crisp and extremely delicious! I am sure your murukku will turn out more crunchy and better looking . Do give it a try!

Special Thanks: Mrs. Meenakshi Gururaj
References : Mangayar Malar September 2009 - Sweet-karam 64 , Mallika Badrinath's 100 varieties of Murukku 

Ring Murukku | Instant Ring Murukku Recipe :

Preparation time : 5 minutes
Cooking time : 45 minutes
1 cup= 250 ml cup
Special Vessel : Using Iron kadahi/pan will give excellent colour to the murukku.
Serves : 6-8
Storage : 3-4 days when stored in an air tight container.

Ingredients :

1/2 cup husked green gram/mung dal/moong dal
2 cups rice flour 
2 teaspoons maida/ all purpose flour
2 teaspoons red chilli powder ( adjust)
salt to taste
oil for frying ( I used rice bran oil)

Note: You can add few sesame seeds in the dough . I did not add them.

Method :

1. Wash and boil the moong dal .
Tip: You can add water just covering the dal and cook using an inner vessel in a pressure cooker.
2. Mash the dal and add chilli powder, salt and keep it aside.

3. In a kadai or pan, dry roast the rice flour till they turn are lightly roasted.
Tip: Roast the rice flour in low flame continuously stirring it.

4. Now add the boiled and mashed moong mixture and stir to mix well.
5. When the flour comes together and is one thick firm ball , switch off.
Tip: This is the most important step in the recipe. Make sure that the dough does not have too much moisture. 


6. Grease your hands and pinch small portions of the dough.
7.Shape them into long strips by giving gentle pressure between your palms.
8. Join the ends to make a ring .

Tip: If you have a 'thenguzal acchu' in your murukku press ( the plate with a single hole ) then you can make thin strips , cut into equal length and then join the ends. It will make your work easier. I did not have the attachment, so did it manually. 

9. Repeat the same for the entire batch.
Tip: You can place the shaped murukku in vazhai illai( plantain leaf/banana leaf) or butter paper. 
10. Heat oil in an iron kadai and when the oil reaches the right temperature to fry, gently drop the shaped murukku and fry them over medium flame.



The oil was too hot ( as it took long time to shape them) and the murukku browned faster for me. To avoid this, follow the tips below.

Tip : To check if the oil is of right temperature, drop a small piece of dough, if it sizzles and rises, then the oil is ready. Do not allow the oil to smoke . This might will result is half cooked murukku. Refer here for more tips on making bakshanam.
11. Fry the entire batch in the same method.

Your delicious , nutritious and crunchy Ring Murukku is ready !


Ring Murukku | Instant Ring Murukku Recipe



Trouble Shooting :

1. If the murukku is too hard, then add few drops of hot oil in the dough, mix and then make the remaining batch.
2. If the murukku is soggy, then you need to check the temperature of oil and there is every possibility that the dough has more moisture. 
3. If the murukku is taking too much time to cook or you are unable to shape them, then add more rice flour to the dough and make it more stiff.
4. If the murukku is breaking while shaping, then add a few drops of water and try shaping it again.
5. Most importantly, even experts have good and bad days while making such snacks. So do not give up, practice makes one perfect, is'nt it? Home made Snacks is surely more healthy than shop ones. 

My best wishes to you and your family for a blessed festival. 

Happy Cooking!

With love,

Masterchefmom














Monday, August 22, 2016

Gokulashtami Recipes | Krishna Jayanthi Recipes | Gokulashtami Recipes by Masterchefmom

Gokulashtami Recipes | Krishna Jayanthi Recipes | Gokulashtami Recipes by Masterchefmom

Hi Supermoms,

Food plays an important part in all our festivals. Gokulashtami/KrishnaJayanthi is around the corner and in this post I have compiled all the traditional recipes that we cook for this special occasion as neivedyam/offering. Will keep adding new ones to this list.

Before preparing the 'bakshanams' , we need to prepare the 'flours' for them. Here is the step by step method to make the flours.


Savoury:

1.Thattai 
3.Seedai
4.Murukku

Sweet :

11. Mysore Pak


Wishing you all a blessed festival.
Happy Cooking !

With love,

Masterchefmom

Sunday, August 21, 2016

Pacharisi Idli | Raw Rice Idli |How to make Pacharisi Idli at home |Gluten Free and Vegan Recipe | Festival Special Recipe

Pacharisi Idli | Raw Rice Idli

Hi Supermoms,

'Pacharisi' or raw rice idlis are made during special festival days in our home. Raw rice and urad dal are soaked separately for three to four hours and is ground in a stone grinder. The batter is then fermented for 6-8 hours or over night . They are then poured into idli plates and steamed till they are done. Soaking the right proportion of rice: urad is the key to getting soft idlis. 

I am sharing my tried and tested recipe for you. But decide the quantity of urad depending upon the quality of the dal. I have used sona masuri raw rice and split husked gram ( split urad dal/urad sabut) to make this recipe.

I served the idlis in thaiyyal illai ( stitched leaves) made from mandarai leaf ( paper mulberry tree) . Delicious !

Pacharisi Idli | Raw Rice Idli:

Preparation time :12-14 hours
Cooking time : 10 minutes
Serves : 10
1 cup = 250 ml Cup
Special Vessel/Equipment : Stone grinder or mixie/mixer/food processor, Idli plates, Idli Steamer or Pressure cooker ( do not use the whistle), thin and clean kitchen towel 

Ingredients :

3 cups raw rice / pacharisi ( I used sona masuri raw rice)
1  cup husked black gram/urad dal ( I used the split urad dal)
1 teaspoon fenugreek/methi seeds
water ( adjust)
salt ( to taste, I use rock salt)

Method :

To grind the idli batter:

1. Wash the rice and soak in water ( approximately 6-7 glasses) for 3-4 hours.
2. Wash the urad dal and fenugreek seeds and soak in a separate vessel ( approximately 2 -3 glasses of water) for 2-3 hours.
Chef Tips : The quantity of urad dal will depend upon it's quality  that is available in your country/area/city. For me, 1 cup works like a charm. You can decide the exact quantity of dal after you try for a couple of times. 

3. Drain the excess water in another bowl and grind the urad dal in a stone grinder 
( preferable) for 40-45 minutes or until the time the batter turns white , fluffy and light. 
4. Once you have checked , remove/collect the ground urad batter from the grinder.

5. Drain the excess water from the soaked rice and add it to the grinder and grind the rice to a smooth consistency. This will take approximately 30-40 minutes.





6. Once the rice is ground, remove and add the rice batter to the urad dal batter, add salt and mix well using your hands ( traditional method) or spatula. 

7. Beat the batter to make it more airy and allow the batter to rest/ ferment in a warm place ( covered) for at least 6 -8 hours.

8. During winter months you can keep the batter ( covered) on top of your refrigerator or heat up the oven for 5-7 minutes, switch off and place some newspapers inside the oven , place the idli batter inside and keep the door of the oven lightly open .This helps the batter in fermenting. 


9.You will find the batter fermented well. Do not stir the batter too much. Just gently stir once and spoon the batter into the plates. Freshly fermented batter gives the best texture to idlis rather than the refrigerated batter. When you are using the refrigerated batter, keep the batter outside to thaw for at least 30 minutes. 

10. Grease the idli plates and spoon the batter in the depression.
11. Steam cook the idlis for 10 minutes.
12. Check by inserting a fork/tooth pick in the middle of the idli. If it comes out clean, switch off.

Your delicious Idlis are ready to be served with chutney, sambar and milagaipodi.  You can check out my Traditional Idli recipe to get more detailed tips and stepwise pictures.

Pacharisi Idli | Raw Rice Idli



Chef Tips for grinding batter :

a. Run the grinder and add rice little at a time so that it spreads and starts grinding uniformly.b. Add the drained water first, little a time.If you add all the water in one go, the rice will not grind uniformly . It will also take more time to grind.c. If the stome grinder starts making noise, it indicates that you need to add more water.d. You can use a long spatula to remove the residue of rice sticking to the sides of the grinder while grinding.e. Do not put your hand inside to check whether it is done when the grinder is switched on.f. Instead, you can use a spatula to remove a small portion of the batter.g. Do not add too much water as the Idli batter consistency should be thick and in pouring consistency.h. Do not leave the grinder unattended for a long time. 

Wishing you a blessed festival.

Happy Cooking !

With love,

Masterchefmom

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