Dimer Khichuri

Serves 2 persons

Ingredients:

1. Sona masoori rice 2/3 cup
2. Masoor dal 1/2 cup
3. Egg 2
4. Onion 1 medium size chopped and 1 small chopped
5. Green chilies 2 chopped
6. Ginger and garlic paste 2 tablespoons
7. Turmeric 1/2 teaspoon
8. Tomato 1 large chopped
9.  Salt as per taste
10.Mustard oil 2 tablespoons and vegetable oil 1 tablespoon

Recipe:

1. Wash the rice and dal together and boil them in a large pan till rice and dal are cooked enough. Off the oven and keep them aside.
2. Take each egg break into a bowl add salt, chopped onion & green chili and beat well. Now heat vegetable oil in a non-stick pan and fry omelets ,cut the omelets  and keep aside.
2. Now heat the mustard oil in a wok and fry the onion and ginger garlic paste till golden brown.
3. Add the chopped tomatoes and cook till the tomatoes become soft and pulpy. Now add turmeric and salt and fry till oil separates from the masala.
4. When oil start separating from the masala add the boiled dal and rice along with the boiled water was with them and stir well to mix them with the masala.
5. Now bring the mixture to a nice boil for 10 minutes. After 10 minutes add the omelet pieces into the khichuri and boil for couple of minutes.

Serve the hot khichuri with the omelets pieces.

Biulir Dal & Jhinge Aloo Posto

Ingredients:

For Dal:

1. Urad Dal or Biulir Dal 1/2 cup washed and boiled
2. Bay leaf 1 large
3. Fennel Seeds 2 tablespoons
4. Red chili whole 2
5. Ginger ,fennel seed and green chili paste 2 teaspoons
6. Vegetable oil 1 teaspoon
7. Asafetida 1/4 teaspoon
8. Salt and sugar as per taste

For Posto:

1. Ridge gourd 2 large peeled and chopped
2. Potatoes 2 large
3. Poppy seed paste 4-5 tablespoons
4. Green chilies 2
5. Vegetable oil 2 tablespoons
6. Turmeric powder 1/2 teaspoon
7. Salt as per taste
 

Recipe:

Biulir Dal:

1. Heat oil in a pan and add bay leaf, fennel seeds, red chili, asafetida and fry for few seconds and then add the boiled dal and some water, bring the dal to a nice boil for 10 minutes. adjust salt and sugar to taste.
2. Before off the oven add the ginger, chili & fennel paste to the dal and mix it very well and off the oven and pour on a bowl.

Jhinge Posto:

1. Heat oil in a pan and add green chilies to it. Now add the potatoes and fry till they become golden brown. 
2. Now add the ridge gourd and fry for couple of minutes. Then add the salt, turmeric and poppy seed paste and cook posto covered on low heat till the potatoes become cooked.
3. When the potatoes are cooked enough higher the heat and fry the posto till all the water which came out from the ridge gourd evaporates.
4. When the water will be evaporated fry for for couple of minutes and off the oven.

Serve "Jhinge Aloo Posto & Biulir Dal" with steamed rice as lunch. 

Kancha Kolar Kofta

Ingredients:

For Kancha( Plantain) kola Koftas:

1. Raw banana or Kancha kola 1 medium size cut into big pieces along with the skins
2. Potato medium size 1 halved with skins
3. Onion 1 medium chopped
4. Green chilies 2 chopped
5. Cumin powder 1 teaspoon
6. Garam masala powder 1/2 teaspoon
7. Salt and sugar as per taste
8. Besan Or gram flour 5-6 tablespoons
9. Vegetable oil for frying

For kofta gravy:

1. Onion 1 medium size boiled and blended
2. Ginger garlic paste 2 teaspoons
3. Tomato 1 large size boiled and blended
4. Potato 1 medium size cut into cubes
5. Coriander powder 1 teaspoon
6. Turmeric powder 1 teaspoon
7. Red chili powder 1 teaspoon
8. Salt and sugar as per taste
9. Cumin seeds 1 teaspoon
10. Bay leaf 1 large
11.Garam masala powder 1/2 teaspoon
12.Vegetable oil 2 tablespoons
13.Ghee 1 tablespoon

Recipe:

Making Koftas:

 

1. Boil the raw banana and potatoes together and peel the skins and mashed them. Take a bowl now add all the ingredients except the oil and add the mashed vegetables and make a soft dough.  

2. Now make small balls out of the dough and deep fry them till golden brown and put on a paper towel.

 

Making the gravy:

 

1. Now take a non-stick pan and heat oil in it. Fry the Cubed potatoes till light brown and put them on a bowl. Now add the cumin seeds and bay leaf to the oil. When the cumin seeds started crackles add the ginger garlic paste and fry for 2-3 seconds.

 

2. Now add the boiled and blended onion and some salt & sugar and fry till the onion becomes caramelized. In this time make a paste with turmeric powder, coriander, red chili powder and some salt. When the onion started to change color add the masala paste and fry till oil separates from the masala.

 

3. Add the blended tomato to the masala and fry for couple of minutes. Add the fried potatoes and mix with the masala very well. Now add 2 cups of warm water the pan and boil the gravy till potatoes are cooked.

 

4. When the potatoes will be cooked enough add the fried koftas and off the oven. Do not boil the gravy after adding the koftas. Sprinkle some garam masala & ghee and serve with rice or chapaties.

 

Gola Ruti

Makes 8 Gola-Rotis

Ingredients:

1. Maida - 1/2 cup
2. Sooji - 1/2 cup
3. Egg - 1
4. Fennel seeds - 1 tablespoon
5. Salt - 1/3 teaspoon
6. Brown Sugar - 3 tablespoons
7. Green chilies - 2 chopped
8. Cilantro chopped - 4 tablespoons
9. Whole or 2% milk 1 cup
9. Vegetable oil of ghee for frying

Recipe:

1. Mix all the ingredients in a large bowl and make a batter like dosa batter and let it stand for 15 minutes.
2. Now heat a large non-stick pan or dosa pan pour 3-4 drops oil and spread the oil all over the pan and pour 1 large spoon full of batter on the pan and spread it all over the pan.
3. Let cook both sides till light brown and take out from pan and serve hot with maple syrup or molasses.
 

Dimer Paturi

Serves 6 people

Ingredients:

1. 4 eggs
2. Green chilies 2 finely chopped
3. Black mustard seeds 1 tablespoon
4. Yellow mustard seeds 2 tablespoons
5. Poppy seeds 1 tablespoon
6. Turmeric powder 1/2 teaspoon
7. Salt as per taste
8. Mustard oil 2 tablespoons

Recipe:

1. First take a bowl and break 4 eggs into it and very lightly beat them and keep aside.
Now make a paste with mustard seeds, poppy seeds , green chilies & some salt.
2. Take the lightly beaten eggs and add all the ingredients along with the mustard seed & poppy seeds paste and gently mix them. But do not beat the egg. Just mix it.
3. Preheat the oven on 350 F. Take a  glass baking pan5"/10" and grease the pan with some mustard oil. Pour the egg mixture and place the tray into the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
4. Remove the baking tray and let it set for 10 minutes. After 10 minutes cut the paturi in pieces and serve with steamed rice.
5. You may use tiffin box to make this recipe. Same way grease the stainless steel tiffin box and pour the mixture, close with the lid and put the box into a pressure cooker and pressure cook for 30 minutes on medium high heat.


 

 

 

Fulkopi Die Tilapia Machher Jhol

Ingredients:

1. Tilapia Fish pieces - 4 to 6
2. Cauliflower - 2 cups big pieces
3. Potato - 1 large cut into length wise pieces
4. Ginger paste - 1 teaspoon
5. Turmeric powder - 1 teaspoon
6. Cumin powder - 1/3 teaspoon
7. Green chilies - 2
8. Salt & sugar as per taste
9. Panch foron - 1 teaspoon
10.Vegetable or Canola oil - 2 tablespoons

Recipe:

1. Wash the fish pieces and marinate them with salt and turmeric and keep them aside for 15 minutes. In the meantime boil some water with salt and soak the cauliflower pieces into the hot water for 30 minutes. After 30 minutes take the cauliflower pieces out of the water.
2. Now heat oil in a wok and lightly fry the marinated fish pieces and put them aside. Now in the same oil fry the vegetables and put in a bowl.
3. Add 1 tablespoon oil if needed. Now make a paste with ginger paste, turmeric, cumin with little water . Add some panch foron and green chilies to the wok and fry for 1/2 minute. Now add the masala paste to the wok and fry. Add the fried vegetables also into the wok and fry for a while.
4. Now add 1 cup water and the fish pieces and cover the pan and cook on low heat for 15 minutes or until the vegetables are cooked. When the vegetables is cooked enough pour the Jhol in a large bowl.
5. You may garnish with some chopped cilantro and serve with steamed rice.

Bandha Kopir Chochhori (Simple Cabbage Curry)

Ingredients:

1. Cabbage roughly chopped - 3 cups
2. Eggplant chunks - 1 cup
3. Radish chunks - 1/2 cup
4. Flat bean chunks - 1/2 cup
5. Potato - 1 medium size cut into pieces
6. Salt & sugar as per taste
7. Panch foron 1/2 teaspoon
8. Turmeric - 1/2 teaspoon
9. Green chili whole - 2
10.Vegetable or canola oil - 2 tablespoons

Recipe:

1. Take a pan or wok and heat oil and add panch foron and green chilies to it and fry till the panch foron crackles. When they started crackling add the chopped vegetables without the cabbages and add some salt & turmeric powder and fry for 4-5 minutes.

2. Now add the chopped cabbages and cover the pan and cook on low heat till the vegetables are soft and tender.

3. After 15 minutes open the lid and check if the vegetables are cooked or not. If they are cooked enough add some sugar and higher the heat and fry till all the water which came from cabbage evaporates.

4. When all the water will be evaporated little higher the flame and stir fry the vegetables for couple of minutes and then off the oven.

 

Serve the simple cabbage curry with dal and rice in lunch.