Lau er khosha bhala.......Fried bottle gourd peels.

I credit myself with knowing how to buy a "kochi lau"(a bottle gourd which does not have too many seeds).It's something I learnt from my mother.When you are buying bottle gourd you need to choose the shape that is a uniform longish shape.The ones with the little round at the bottom will have more seed.Now poke the bottom end  of your selected gourd with the nail tip of your index finger.If it slides smoothly through the skin,it's good to buy.If the skin is hard your nail tip will not slide smoothly....and that is a gourd which will have more seeds.When my mother and I used to go to the vegetable market,I would try this technique on multiple gourds and then tell my mother which one I thought was the "kochi"est.She would check and give her opinion.It didn't take a long time to get her approval on my selection..... consistently!!!Once you are able to understand the feel that you get when your nail tip slides into a "kochi" bottle gourd's skin.......you will be successful in picking up a fresh gourd every time.After so much of effort to pick up a "kochi" lau....who would like to waste the beautiful peel?..........specially when it tastes so good on it's own.
This post is on how to cut the gourd peels and fry it for a scrumptious side dish to go with plain rice.

You need to peel the gourd a little thick .....so you cannot use a peeler.Use a knife and peel about 1/8th of an inch(approx) skins.I cut the gourd into rounds about 2-3 inches in width and then peel the skin.I can manage it better that ways.Once all the peeling is done,take the peels and run the sharp tip of your knife to create match stick size pieces.

For frying the peels,
Oil-1 tablespoon
Green chili/Dried Red chili-2
Nigella seeds-1 teaspoon
Turmeric-1/2 teaspoon
Salt-to taste

In a pan heat the oil,put in the nigella seeds and the chilies.Allow the nigella seeds to start crackling.Now add all the chopped peels.Stir for sometime and then add the turmeric.Now put the flame on low and cover the pan.It will take 8-10 min for the peels to become soft.Once soft ,take the cover out ,add salt to taste and give it a few more stirs.The more you stir and fry,the peels will become more crispy and ahem tasty.....:-) but you will be missing out on the nutrients.I serve the" lauer khosha bhaja" not too crispy...it retains some moisture in it to mix up with plain rice and eat.The very crispy bhaja I will probably serve with daal.

Dhokar dalna.......fried lentil squares in a gravy.

Our family has a temple devoted to "madan mohan" in North Kolkata. Apart from all festivals associated with Lord Krishna,we used to have a decent sized  Durga pujo in the temple."Dhokar dalna" was one thing that would always be cooked along with the rest of the " pujor bhog".During lunch time I would keep a vigilant watch for the serving of this scrumptious curried fritters........so enticing in it's rich red gravy.At home the "dhokar dalna" would never have the same taste or the look..I used to believe it was the miracle of God that all the cooking that day would taste so heavenly.Now after having cooked quite a bit ,i realize a big part for everything tasting so delicious was the fervor and enthusiasm of all "kakimas-jethima and thakumas"(aunts and grannies).They would make sure that all the red chilies,cumin ,coriander and spices that needed to be ground were freshly ground.You can not beat the taste of "bata masala"(freshly made spice paste) with "guro masala"(store bought dry powder spices).They would ensure that there was abundant supply of Ghee (clarified butter) to fry and curry things in.The recipe for "dhokar dalna" that I am sharing now is with 1 cup of refined oil and dry spices out of the packet.It makes enough for 8 adults and a few kids(assuming that you will have a couple more side dishes to go along.) Of course you can upgrade the recipe in taste and look by grinding your own fresh spice paste and using more ghee.I love it when the red ghee floats up to the top...very inviting :-)
Most dhoka recipes use "cholar daal" ie chana daal but my thakuma used a mix of "matar daal"(Split yellow peas) and "cholar daal".I have compared the taste. I have taken feedback from Daddy D and we both agree that the "matar daal" and "cholar daal"  mix tastes much better.It's lighter in taste and feel and absorbs the spices in the gravy better.
Soak these daals overnight.
Matar daal-1 cup
Cholar daal-1/2 cup

The next day grind the soaked lentils with
Ginger-1/2 inch piece
Green chili-2
Make sure that you drain out the excess water from the soaked lentils.If you need additional water for grinding add by spoonfuls.

For making the dhokas
Oil-2 + 1/2 tablespoon for greasing plate.
Cumin powder-1 teaspoon
Turmeric-1/2 teaspoon
Salt-to taste
In a pan heat 2 tablespoons of oil and add the ground lentils.Keep stirring.The water will evaporate and we will try to achieve a putty like consistency.Add in the cumin powder,turmeric and salt and keep stirring till the  lentil mixture starts leaving the sides of the pan and starts accumulating on the stirrer like a sticky putty.Now take out the lentil mixture and pour it in a place which has been greased with 1/2 table spoon of oil and pat it to level.Allow it to cool for 30-45 mins.
Now run a knife through and cut pieces of the "dhoka" squares,diamonds whatever suits your fancy.Separate the cut "dhokas" carefully.

In about a cup of oil fry these cut "dhoka" pieces a light golden color.Set aside the fried "dhokas".











For the "jhol" or curry
Bay leaves-1 Big
Green cardamom-4
Cinnamon-2 sticks
Cloves-4
Tomatoes-1 cup chopped
Ginger paste-1 teaspoon
Cumin powder-1 tablespoon
Coriander powder-1 tablespoon
Red chili powder-1/2 tablespoon
Turmeric powder-1/2 teaspoon
Sugar-1 teaspoon
Ghee -1 tablespoon
Garam masala powder-1 teaspoon
Warm Water -3 cups
Salt-to taste
Oil-whatever is remaining from frying the "dhokas" will do.If you want to add more,it's perfectly fine.

Heat the remaining oil from frying the dhokas and add the sugar.Let the sugar turn a little orange and add in the bay leaf,green cardamom,cinnamon and cloves.Keep the heat low to avoid the sugar or the whole spices from burning up.Now add the chopped tomatoes and the ginger paste.Let the tomatoes melt and let the oil separate.Now make a paste of the cumin powder,coriander powder,turmeric powder and chili powder with a couple of teaspoons of water.Add this paste to the pan.Mix well and let the spices cook with the tomatoes.Now add some salt and 3 cups of warm water.Let the curry come to a nice boil....now add in the fried "dhokas".After the last dhoka goes into the curry switch off the heat.Now add the tablespoon of ghee and the teaspoon of garam masala and put a lid on the pan. Allow the "dhoka" to absorb the spices and the gravy.After 15 minutes your dhoka jhol will be good to eat.We like ours with rice -plain white or pilaf.

   

Pepe diye Kancha moong daal...........Lentils cooked with Raw Papaya.

Raw papaya or pepe is very good for the stomach.My mother used to put raw papaya in "sheddo" (boiled) almost everyday.My father would have the boiled papaya with his rice for lunch.It was like a tonic for them to keep their body functions well oiled. Boiled papaya and 2 cloves of raw garlic....that's what takes, to keep the doctor away...at least in our household.
I could eat the papaya fruit but papaya the vegetable I started eating much later.Even today my initial reaction to a full fledged "peper tarkari" (vegetable of raw papaya) would a cringe.I can eat this vegetable either in a lentil....like the one for which this post is or covered in gram flour.I will share the gram flour recipe sometime...that is not a bong way of making this vegetable.I believe it is the rajasthani way.

For making the daal
Raw papaya- 2 cups( peeled, seeded and cubed about 1 inch)
Moong daal-2/3 cup
Turmeric-1/2 teaspoon
Sugar-1 teaspoon
Salt-to taste

Daal Tadka
Ghee-1 tablespoon
Bay leaf-1 big
Cumin seeds-1 teaspoon
Chili-2-3 (Red /green)

Take a pressure cooker and pressure cook the raw papaya with the moong dal.Add a little salt,turmeric and sugar in the pressure cooker.Cook till 1 whistle and allow the pressure cooker to cool a little so that you can open the lid.Now take a small pan,heat the ghee in the pan and add all your item for tadka- the bay leaf,chilies and cumin seeds.Open the lid of the pressure cooker and add the tadka to the boiled daal and papaya.Now put the lid back and pressure cook just till the point where the cooker forms enough steam.Turn off the heat just before it whistles.

This daal is mild but has a beautiful taste.It's ideal for a hot sultry afternoon with hot rice and any "bhaja"(Fries) on the side.

Panchmeshali tarkari panchphoron diye..........Mixed vegetables with Fivespice.

This panchmeshali tarkari was my dinner along with a bowl of "daal" and a piece of fish for almost a year.Why??I was on a weight watch for my marriage ;).And YES it works.It worked much better than the General Motors diet...which I fail miserably at.After the turmoil of just bananas and milk on the 4th day(as if I am a snake)....I just can't take the overdose of tomatoes on the 5th day.
This tarkari works for me because you can change the taste by adding a little "posto bata"(poppy seed paste) or a little "shorshe bata"(mustard seed paste) at the end.You can add a little complexity by adding a little"kalo chola"(black gram) soaked overnight in water to this vegetable. "Bori' works well.Sometimes my mother used to add some soy nuggets to this.Trust me you will not get bored of eating the same thing.....the little variations and the choice of your 5 vegetables take care of that.
This mixed vegetable is steam cooked in the vegetable's own juices, so fresher the vegetables better is the end result.
"Panchphoron"-a spice mix of mustard seeds,nigella seeds,fenugreek seeks,fennel seeds and cumin seeds......present in most bengali kitchens.You can make your own or buy it from the store.

Five vegetables I made my tarkari out of -eggplant,radish,carrots,wax gourd (parval) and potatoes.You need to cut your vegetables in sizes so that the cooking time for all of them is almost the same.
Apart from the chopped vegetables,you will need
Oil-1 tablespoon
Panchphoron( Five spice mix)-1 tablespoon
Chili-2 (I used dried red chili.....i am out of fresh green ones)
Sugar-1/2 tablespoon
Cumin powder-1 tablespoon
Turmeric powder-1/2tablespoon
Salt-to taste

Heat the oil in a pan.Add the panchphoron and the chili to the oil.Let it splutter.Now add all the vegetables and mix it with the panchphoron. Add the sugar ,turmeric and cumin powder.Give it a minute and then cover your pan with a lid.Put your flame on low so that the juices from the vegetables will start to come out and your vegetables start cooking.You will be able to smell it when your vegetables are done.If you vegetables are really fresh,it will take about 20 minutes.Now add in the salt and serve.

If you want to add either mustard paste or poppy seed paste,you'll first need to make the paste with a little salt and a green chilly.Add the paste to the vegetables 5 minutes before you take the pan off the heat.Mix the paste well with the vegetables.

If you want to add black gram,soak it overnight in water.Add the soaked gram to the oil along with the chili and the panchphoron.Fry the gram for a minute before adding the vegetables.

If you want to add the bori. Fry the bori separately in oil.Add a couple of mins before you take the vegetable off the heat.

If you want to add soy nuggets,soak the nuggets in hot water for 20 mins or till they are completely soft.Do a squeeze test on them.Squeeze them to see if they are absorbing water like a sponge.Add the soaked nuggets 5 mins before you take the mixed vegetables off the heat.If you are adding nuggets,you might need to add 1 more spoon of cumin powder or your "tarkari" might turn out a bit bland.

Cholar daaler Borar jhol.........lentil fritters in a gravy

A friend's mother used to make this awesome jhol as the special "ranna" on Saturdays which in a lot of Bengali households in reserved for "niramish".The first time I had it, I went beyond second helping to the third helping.Believe me I would have had more if it was humanly possible.I asked Aunty for the recipe and passed it on to my mother.I had high hopes that my mother would create the borar jhol magic in our household.There was just one hitch in the recipe,the boras need to be deep fried!!!My mother imagines clogged arteries,cholesterol,massive heart attacks when someone tells her to "deep fry".So the magic ended in our household. Aunty knowing how much I loved the borar jhol tried to make it on the Saturdays she knew I was visiting.
I tried to create the borar jhol magic in my household last week.It was a decent attempt.I say decent because I forgot to whip the daal batter before frying the boras. Aunty had said "daal bata ta bhalo kore haath diye phetiye nish"(whip the daal batter with your hand).
Being my mother's daughter,I did not really deep fry the boras. I don't have a small kadhai ......I have a massive kadhai which serves well when we have guests.....for deep frying you need to put close to a litre of oil in it.I panicked at about 250 ml I think.The boras will become bigger in oil....since I did not have enough oil to submerge them,the boras instead of rising in height from the hot air inside were spilling a little from the sides. So if you want to make this dish right .....Be Brave with oil....or get a small kadhai.

For the bora
Cholar daal/Chana daal-1 cup soaked for about 2 hrs
Kalo jeera/nigella seeds-1/2 teaspoon
Green chili-2
Ginger-1 inch piece
Salt-to taste

Grind the daal with the nigella seeds,chilies and the ginger.Make sure you take out all the excess water from the daal before grinding.The daal will grind in the water that it has absorbed.Now take the daal out and add salt....a little less than a teaspoon is a good amount.The boras absorb the gravy which will have salt....so a little less salt when you are frying is fine.Now whip the daal a little to make it light.Get some air inside so that it becomes fluffy when you fry it.A minute of whipping is good enough.Now make 1 inch small balls of this daal paste and deep fry in hot oil.When deep golden brown take it out and keep aside.My experience on frying is that when you put the daal batter in the oil,your heat should be on high.After that the heat should be put on medium for the boras to cook thoroughly and to get the gradual deep golden brown color.

For the jhol
Ginger paste-1/2 tablespoon
Nigella seeds-1 teaspoon
Red chilli paste-1 teaspoon(Soak 4-5 dried red chilies in some water and grind it to a paste)
Cumin powder-1 tablespoon
Coriander powder-1 tablespoon
Turmeric powder-1/2 tablespoon
Sugar-1/2 tablespoon
Salt-to taste
Potatoes-1 medium sliced and fried (You can fry the potatoes after the boras are fried)
Oil-2 tablespoons

First make a paste of the cumin powder,coriander powder,turmeric powder in about 2-3 tablespoons of water. We generally make a paste out of our dry masalas before putting it in the oil,the masalas don't burn this way.
Now in a pan,heat oil.Put in the nigella seeds add in the sugar.Let the sugar turn red before adding the red chili paste.The color of your oil will change a nice red from the frying chilies.Add the ginger paste and follow with the dry masala paste that you made.Ginger if you fry too much in oil turns a little bitter...so let the ginger cook with the masala paste. Now add the fried potatoes and about 3 cups of water to make the gravy.Add salt to taste.Once the gravy has come to a boil add the boras and let it boil for a couple of minutes before turning off the heat.The boras will soak a lot of the gravy so don't fret 3 cups of water is not a lot.
The proportions make about 10 boras. I put 8 in the gravy...you can take a guess on the missing 2:-)

Mulor Ghonto.......Radish cooked the bong way.

What can you do with fresh radish from the farm?..........if you are a bong like me you make it into a "ghonto".A "ghonto" is a mish mash of a few vegetables,may include a fried fish head at times.

When the vegetables are gorgeously fresh, i like to keep the rest of the things simple.The only pain in this recipe is the grating of the "mulo". Actually once you get started on the grating,it does not take much time and is not really that painful.The pain for me is getting started.Once I had my grater in place,it was all zip zap zoom.

I grated about 4 cups of raw radish which turned into 2/3 cup of "mulo ghanto".You can add potatoes to increase the quantity.My dida used to add happy amounts of potato to her cooking when her household of 2 members used to balloon into a full house of 10 during vacations.I am not complaining, i like my potatoes.

If you are using potatoes,cube your potatoes into 1 inch cubes and fry it till soft before you start with the ghanto. Add it to the ghonto 5 mins before the ghonto gets done.

For mulo ghonto you will need. 

Grated radish-4 cups 

Mustard seeds/Benarasi Rai-1 teaspoon

Dried Red chili-2

Turmeric powder-1/2 teaspoon

Grated coconut-4 teaspoons

Salt-to taste

Vegetable oil-2 tablespoons

I prefer the benarasi rai in my mulo ghanto but you can go ahead with mustard seeds.Heat your oil in a pan and once it is moderately hot add your teaspoon of mustard seeds and your red chilies.Now add the grated radish.Add the turmeric and the salt.Let the radish cook down considerably then add in the coconut.You can use coconut pieces also.If you are using coconut pieces, add the coconut to the oil before the radish and fry it in the oil for a few seconds.If you want to add your fried potatoes,add the potatoes and mix it into the radish.Your "mulor ghonto" is ready to be served with plain rice.

The radish does not take long to cook because it is grated,your "ghonto" should be done in about 10 mins on moderate heat.

Fried Rice with chicken and scrambled eggs........one wok makeover of leftover rice.

There are some evenings when you are just exhausted.This fried rice is the dinner solution for those evenings.One wok/pan to clean later is as enticing a prospect as the meal itself.This dish works best with leftover rice right out of the fridge.Just prepared rice will have more water and turns the dish a bit mushy.But I have made this dish with just made rice too.Taste is still great.

Boneless Chicken-1 cup (roughly 1 inch pieces)
White vinegar-1 tablespoon
Soy sauce-1 tablespoon
Garlic paste-1 clove
Pepper powder-1/2 tablespoon
Salt -to taste
Oil-3-4 table spoons

Marinate the chicken with all the ingredients except oil and leave for 20 minutes.In this 20 minutes,you can chop up some vegetables and scramble some eggs.(2-3 eggs)

Onions-1 small sliced into half moons
Peppers-Red/Green/Yellow-about a cup
Mushrooms-sliced about a cup
Garlic- 2 cloves sliced
Green chilies-2 chopped/sliced

Just a few more things to do.
Take the rice out of the fridge.Run a fork through it to separate the grains a bit.I had about 4 cups of cooked rice.
Soy sauce-2 spoons
White Vinegar-2 spoons
Salt-to taste
Pepper-1 teaspoon/ to taste
Salad leaves(optional..... I usually have salad leaves in my fridge....an iceberg lettuce,red cabbage and carrot mix)

Your 20 mins are up now :-).
In a wok,heat the oil to fry the marinated chicken.It will take about 5-6 minutes on high flame for the chicken to get soft and acquire a light tan color on the surface.Take out all the chicken pieces and keep aside.Now to the remaining oil in the wok, add the onions(Flame on high......I use my Power Burner on high).Once onions are done,should be done in a couple of minutes, put in the chopped peppers,garlic,

mushrooms and chilies.If your flame is high,it will take a minute with constant stirring for the vegetables to be done.Put in the 2 tablespoons of soy sauce and vinegar each.Season with salt and pepper. Add the fried chicken back to the wok.Now add in the rice and mix everything up real good.Add in your scrambled eggs and your salad leaves now.Put the heat off or your salad leaves will wilt and lose the crunch.Adjust for seasoning and serve.
Your one wok no fuss dinner is ready.