Apr 30, 2016

Z for Zucchini Chorchori

My final recipe for this Mega blogging Marathon! yes we have finished one full month blogging with a theme of Journey through the cuisines. with my journey through the Bengali cuisine I have learn a lot of cooking styles and interesting recipes. But still a few Bengali recipes are there to explore, will try to explore those recipes some other time
                                                                Today final Alphabet is Z this letter is also a a bit difficult to fine ant ingredient or recipes in Bengali cuisine. So I took a chance to use zucchini for this letter to finish my final recipe for this month. I am not a big fan of this vegetable although this vegetable taste like ridge gourd but some how I didn't like this. But this particular recipe with Bengali five spice mix made this gourd much more delicious and that is a good pair with roti.. So My last recipe for this Mega Blogging Marathon with Z is Zucchini Chorchori  

So let's check the recipe...
Zucchini   ---  1 big cut in to half moon shape one inch pieces
Tomato  ----  1 big chopped
Ginger  ---  1 ab sp grated
Panch phoran ---  1 1 and half tea sp
Salt to taste
Red chilli powder  ---  1/2 tea sp
Turmeric powder  ---  1/4 tea sp
Sugar ---  1/4 tea sp
Oil  ----  1 tab sp
1. Heat oil in a pan add panch phoran let them splutter then add ginger and fry for a while.
2. Add zucchini pieces, salt to taste, turmeric powder give a good stir, keep the flame in low cover and cook for 3 minutes.
3. Open the lid and give a good stir and add chopped tomato, red chilli powder give a good stir cover and cook in a low heat for 5 minutes stir in between and cook till zucchini pieces are cooked.
4. Sprinkle sugar and mix well and switch off the heat.
Serve hot with rice or roti. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

Apr 29, 2016

Y for Yellow dal Bengali style (Bhaja Moongr dal)

   My recipe for Y is a simple dal recipe from Bengali cuisine. This you can make as a simple dal or you can add vegetables like cauliflower, green peas. Coconut, cashew and raisins are optional in this recipe but that gives an additional crunchy taste and texture to the dal.                                                                         

So let's check the recipe...
Recipe adopted from here
Yellow moong dal ---- 200 grams
Green chillies  --- 2,(1 choped and one slit)
Cinnaman --- 1 inch stick
Bay leaves --- 2
Cloves  ---  3
Dry red chilli --- 1
Cardamom --- 3
Broken cashewnuts ---  1/3 cup
Raisins ---  1/3 cupCoconut cut in to small pieces  -- 2 tab sp
Turmeric powder  --- 1/2 tea sp 
Ginger  ---  1 tea sp grated
Black pepper  --  few corns
Cumin seeds  --- 1 tea sp
Red chilli powder  --- 1 tea sp
Asafoetidia  ---  a pinch
Ghee  ---  1 tab sp
Sugar  ---  1 tea sp
Salt  --- 3/4 tea sp
Fresh coriander leaves for garnishing.
1. Dry roast the moong dal till golden, wash dal for two times and add enough water, cook till dal become soft.
2. Heat Ghee in a pan fry coconut pieces till golden remove and set a side, then fry cashew nuts and raisins till golden remove  and set a side
4. Now add Cumin seeds, black pepper corns, slit green chilli, chopped green chili, cloves, cinamon, dry red chilli, bay leaf and let them crackle.
5. Then add asafoetida, grated ginger, fry for a second add red chilli powder mix well and pour this seasoning on the top of cooked dal.
6. Add salt, sugar, fried coconut pieces, Fried cashew nuts and raisins check the consistency if the dal is too thick add 1/2 cup water. Check and adjust salt mix well and cook for two minutes or bring to a full boil in a high flame.
7. Remove from heat garnish with chopped coriander leaves and serve hot with plain steamed rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63