Tangy Brinjal Curry | Beguner Tok Jhal

Brinjal is one such vegetable which can be loved by many, at the same time it can be hated by too many!! Nonetheless we cannot ignore the fact that 'Brinjal' is known as the 'King of Vegetables'. I don't know about the haters, but when it comes to me and my mom, we often prefer to add brinjal in most of the curries that we prepare for our regular meals. Because brinjal gives a different texture to the dish and it also enhances the volume of the dish. This king of the veggies has many names such as Brinjal, Eggplant, Aubergine etc. and there are numerous varieties, colours, shapes and sizes of this extraordinary vegetable. We find no other vegetables taking a place of such multiple variations in the market and of course, brinjal is available on all the seasons in India. I wouldn't say that I'm a big fan of Eggplants, but yes this veggie is just a saviour when I'm clueless for my regular menus of what to cook for lunch.

Many still believe that brinjal is a tasteless vegetable and it is equal to not present in the dish among the key ingredients. Perhaps the most underrated vegetable, however, my vision is different as I still consider brinjal to be one of the best veggies that are so helpful to me at the time when I stand still in the kitchen thinking what to prepare for the meal when no other veggies available to me. And the best among all Brinjal recipes is the famous 'Begun Bhaja' (Fried Eggplants) from the Bengal cuisine. There are other Bengali dishes on the blog that you may like Niramish Phul Kopi ,  Raw Mango Chutney , Kudri Aloor Jhol , Aloo Dum , Jackfruit Curry .

Today's recipe is one such vegetarian dish from the regular prep in our lunch, it is often prepared on a regular routine when there are no options for any other veggies in the kitchen. The recipe is the quite infamous from the Bengali traditional dishes, which can be known as 'Tangy Brinjal Curry' or in simple words what we call in our local language is 'Beguner Tok Jhol' (Begun= Eggplant, Tok= Sour/Tangy, Jhol= Curry). The recipe is very simple keeping the main ingredients Brinjal, Potato, and Tamarind, along with the other definite spices required. The addition of tamarind juice has given the recipe a complete different tangy taste to the dish. Scroll below for the full recipe with pictures and instructions.

Tips: Add 1 teaspoon sugar or according to your taste if required, when the curry turns too much sour in taste.

[Veg]

Prep Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Recipe Type: Curry

Course: Side

Cuisine: Indian/Fusion

Serves: 4

Measuring Items: 1 cup=150 ml, Teaspoon

Ingredients:

1. Eggplant- half a kilogram
2. Potato- 4
3. Tamarind- 2 inch
4. Tomato- 2
5. Onion- 2
6. Green chili- 6
7. Ginger- half an inch
8. Garlic- 5 cloves

Spices:

1. Panch Phoron- 1 Tsp
2. Mustard oil- half a cup
3. Turmeric powder- 1 Tsp
4. Mirchi powder- 2 Tsp
5. Salt- as per taste
6. Sugar (optional)

Method:

How to prepare ‘Tangy Brinjal Curry’ with step by step pictures and instructions-

1. Chop Brinjal and potato into cubes. Sprinkle turmeric powder, salt and apply on them.
   
2. Chop the other required vegetables.
   
3. Soak tamarind in water for at least 15 minutes. Then mix in water and strain the tamarind juice with a strainer separating liquid and the roughage.
   
4. Heat a cooking vessel with oil, as it starts to fume, lower the flame and put the panch phoron. Let the seeds splutter.
   
5. Now add the sliced onions, green chili, chopped tomatoes, minced ginger, and garlic.
   
6. Put turmeric powder, Mirchi powder, and salt. Saute for 5 minutes.
   
7. Add the cubed potato and brinjal, Mix well, cover and cook until they turn soft.
   
8. After potato and brinjal are cooked well, pour in the tamarind juice with a cup of water. 
9. 
10. Bring to a boil, cook for 5 more minutes and it is done.

A simple yet delightful quick fix to a busy working days lunch option. This Tangy Brinjal Curry turns out to be one of my most sorted out dishes when I'm on a hurry and have no time to decide on something that I can prepare quickly, and most importantly this dish can easily beat the hunger. Prepare this simple tangy dish and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.

Khichdi

Today's post is gonna be a Monsoon Special and my first recipe on the blog for the very popular and humble dish called 'Khichuri'. Yes, that's how we Bengalis pronounce 'Khichdi' as 'Khichuri'. This popular dish does not need to be mentioned anything new, as it is the universal dish in India, prepared in each and every corner of the country. Also, I could recall that 'Khichdi' was announced as the #NationalDish last year in November (2017).

Not considering to the fact that Khichdi is a national dish, but it is one such dish that's been a craving factor at my home when it rains heavily. And ever since the monsoon season began I was super anxiously craving for khichuri, then seeing it rain for the past few days continuously and also as today it has been bursting out the dark clouds whole day, I could decide yes today is the day to prepare #kichudi

Khichuri is indeed a bachelor's best recipe option and the most sorted out dish, as on normal days or on a heavy office hour days, people just think of this mighty dish so that they can cook all at one go as a one-pot meal and have it immediately to rush for their work. Khichdi is one of the most commonly consumed food in every household. It can be relished by both the rich and the poor appetites.

Khichuri is very famous in the Bengal cuisine as one of the easiest traditional food used as 'Bhog' (offering made to God) and also when someone falls sick at home khichdi is the dish given for their tasteless tongue to gulp in minutes and fill their tummy without much spice or oil. My today's recipe is a little different when compared to the traditional recipe because I haven't used too many spices or oil keeping in my mind the health factors of the family.

Scroll down and find the recipe with pictures and instructions.

Tips: Fry and saute the veggies and other ingredients before bringing them into one pot to enhance the taste of the dish.

[Veg]

Prep Time: 5 minutes

Cooking Time: 30 minutes

Total Time: 35 minutes

Course: Main

Cuisine: Indian/ Bengali

Serves: 4

Measuring Items: 1 cup = 150 grams; Teaspoon

Ingredients:

1. Rice- 4 cups
2. Masoor dal (Pink lentils)- 2 cups
3. Potato- 4 large sized
4. Cauliflower- 1 whole
5. Tomato- 6
6. Raw chilies- 8
7. Onions- 2 large sized
8. Ginger- garlic paste - 2 tsp

Spices:

1. Turmeric powder- 2 Tsp
2. Red Mirchi powder- 3 Tsp
3. Cumin seeds (jeera)- 1 tsp
4. Salt- as per taste
5. Mustard oil- 1 cup
6. Ghee (Clarified butter)- 2 Tsp

Method:

How to prepare ‘Khichdi’ with step by step pictures and instructions-

1. Wash and soak the pulses for at least half an hour.
2. Chop the required veggies as shown in the picture.
   
3. Heat a large kadhai with a cup of oil, fry the chopped potatoes, then fry the cauliflower florets and keep aside.
   
4. In the same kadhai, now fry the pulses with 1 tsp turmeric powder and salt. Keep aside.
   
5. Now pour a little more oil in the kadhai if required, add jeera, sliced onions, slitted chilies and ginger-garlic paste, fry for 2 minutes then add the tomatoes, salt, turmeric and Mirchi powder. Mix well and cook till oil leaves by the sides in the kadhai.
   
6. Take a huge cooking vessel to assemble all the prepared mixtures and fries. First boil water, pour pulses. Cook until rice and masoor dal gets cooked properly.
   
7. Now add the fried potatoes, cauliflower and onion mixture. Mix everything properly and cook for another 10 minutes.
   
8. Finally, add 2 tsp ghee, mix well and serve hot.

The very famous healthy and tasty Khichdi is ready to be served within an hour. Combine having hot Khichdi with Pakoras (batter fries) and Papad. It also goes well with pickle or it can also be relished simply hot steamed with a generous amount of ghee or butter. Prepare this simple and easy Khichdi and enjoy the monsoon season. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.

Beetroot Cutlet

My today's post is a simple preparation for a quick evening snacks option that I normally make for the extraordinary treat factors in the Chai-time at home. I am talking about the very famous 'Beetroot Cutlets' that we often find on every lane of Kolkata's main hogging markets. There are different variants of the 'Cutlets', people usually prepare with mixed veggies such as beans, carrot, peas, and other such vegetables to make the cutlets healthy as well as tasty.

As most of the Kolkatans must be aware of the fact that these 'Beetroot Cutlets' have a flavoring crunchiness hidden inside it, that is the 'Peanuts' and I love these #Cutlets with a generous amount of roasted peanuts for that extra flavour and crunchiness while biting every bit of the cutlets. Beetroot Cutlets are just marvelous, they taste amazingly superb with the addition of roasted or slightly fried peanuts. We Bengalis often call these Cutlets as 'Chop', and I remember how I used to be stubborn enough in my childhood telling my mom to buy me Chops from the nearby market.

The basic procedure remains similar in every part of the country where we first cook the potatoes, roughly mash them and keep aside. And then cook the beetroot and grate it finely. The bread toasts are put in a mixie and ground to a roughly course powder. Then depending upon the desire and availability we chose the veggies and other spices which generally includes salt, chili, jeera, amchur, garam masala, mint, coriander leaves and mix them all together. Give the desired shape and fry them.

A delicious snack made from Beetroot gives the cutlet a beautiful colour, a sweet flavour, and an amazing taste, it also makes the cutlets more nutritious. These are highly nutritious and colorful vegetarian snack, which are evenly a choice for children, as I know kids love fried snacks. Try this quick snack for your tea-time or kids snacks box. Head down to the recipe below.

Tips: Deep fry the cutlets with a wholesome amount of oil covering the pan, to fry the cutlets properly giving a perfect crunchiness.

[Veg]

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Course: Appetizer/Tea-time snack

Cuisine: Indian/ Bengali

Serves: 2

Measuring Items: 1 cup = 150 grams; Teaspoon

Ingredients:

1. Beetroot- 4
2. Potato- 2 large sized
3. Carrot- 2
4. Onion- 4
5. Green chili- 6
6. Peanuts- 1 cup
7. Corn flour- half a cup
8. Breadcrumbs- 3 cups (or even more depending upon beetroot coating absorbs)

Spices:

1. Coriander powder- 2 Tsp
2. Cumin powder- 2 Tsp
3. Salt- as per taste (or 2 tsp approx)
4. Oil for frying

Method:

How to prepare ‘Beetroot Cutlet’ with step by step pictures and instructions-

1. Take a pressure cooker, boil the beetroots and potatoes with 3 whistles.
   
2. On the other side, heat a frying pan and lightly roast the peanuts.
   
3. Remove the pressure, cool the veggies. Peel and slightly mash the potatoes.
   
4. Finely chop the onions and green chilies. Grate the boiled beetroots and carrots as shown.
   
5. Now take a large mixing bowl, add the powdered spices, salt, and 1 cup breadcrumbs, mix all of them together with the veggies to make a perfect dough.
   
6. Mix a bowlful of corn flour with equal amount of water, neither too thick nor too watery.
   
7. Make the desired shape out of the mixed dough. Firstly deep into the cornflour, then slightly roll over breadcrumbs.
   
8. Repeat the layering procedure twice or thrice, the result may look like as shown in the picture.
   
9. Now heat a non-stick pan with oil, slide in the prepared cutlets shape into the hot oil. Fry all the sides, slowly rolling the cutlets with a cooking spud.
   
10. Remove the fried Cutlets in an absorbing/tissue paper and serve hot with tomato ketchup.

The healthy and tasty, homemade Beetroot Cutlets are ready within half an hour to enjoy a delightful evening tea over some heavy ghup-shup (Chit-chats).
Note: The cutlets do not absorb much oil while frying due to the layering of dried breadcrumbs.

Paromita Pramanick ©2018. All Rights Reserved.

Aloo Paratha | Potato stuffed Indian Flat Bread

Aloo Paratha needs no introduction, for it is the most served breakfast in the Indian cuisine. Aloo paratha is considered as the most healthy and fulfilling breakfast. People from all parts of the country prepare this popular dish keeping the key ingredients i.e.,potato and flour dough intact, whereas there may be a slight change in the other ingredients intake. Depending upon the region, Aloo Paratha is prepared either with ghee, butter or oil.

Aloo Paratha is one of the traditional recipes from the Punjab region and is among the most popular daily consumed breakfast throughout the Northern part of India. People living in the cold regions such as Kashmir, Ladakh or Himachal, prefer making these stuffed parathas with very low fat, keeping the oil content too low in the recipe. Aloo Paratha is served in restaurants, tourists spots, even street vendors sell them for a tummy full breakfast option. Aloo Paratha can be considered as a healthy brunch for that lazy Sunday morning prep, it is satisfying to the stomach and also to the palate.

Whereas, the preparation method is similar in almost all parts of the country, but the stuffing is made with varieties of spices. Potato stuffing for the paratha, is made where we first boil the potatoes, cool and peel them, then mash the potatoes either with own hands or a potato masher. To the mashed potato we add the sliced onions, chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt, or anything depending upon the taste we are looking for such as ajwain, cumin powder, chat masala, amchur, coriander powder. The dough should be soft and firm enough to hold the filling in it.

The cooking method of Aloo Paratha is an easy prep among the richest and heavy breakfast option. We normally prepare this traditional breakfast recipe for a perfect weekend morning brunch. We prefer making it less spicy and healthy, eliminating the powdered spices and using the only vegetable mixture for the stuffing. This popular North Indian breakfast is often prepared at my home, also it is been cooked and enjoyed in all other regions of India.

My recipe for the 'Aloo Paratha' is a healthy version of the famous dish. I've not used any spices, rather kept the prep very simple and easy to cook when even on a rush hour. This Aloo Paratha recipe can be useful for the people who are looking for a low-cholesterol, low fat, highly vegan, gluten-rich healthy diet. You can rely upon these parathas and have them guilt-free without any fuss for the dieting conscious. Recipe instructions and a quick video are shared below:

Tips: Avoid using any powdered spices for the filling for a healthy breakfast.

[Veg]

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Course: Breakfast

Cuisine: Indian

Serves: 4

Yields: 16 parathas

Measuring Items: 1 cup = 150 ml 

Ingredients:

1. Wheat flour - 2 cups
2. Boiled potatoes- 6
3. Onion- 4
4. Green chili- 10
5. Coriander leaves
6. Salt- for taste
7. Oil for frying

Method:

How to prepare ‘Aloo Paratha’ with step by step instructions-

1. Prepare a soft dough out of the wheat flour.
2. Peel the skin and mash the boiled potatoes.
3. Finely chop the onions, green chili, and coriander leaves.
4. Mix the boiled potatoes and chopped vegetables.
5. Make balls out of a small portion of the dough.
6. Fill the potato stuffing into the balls and close from all sides.
7. Take a rolling pin and board, start rolling into a flatbread.
8. Heat a tava, fry the parathas on both the sides with oil or ghee.
9. Serve hot with butter. It also goes well with a bowlful of curd or spoonful of a pickle.

A quick and easy preparation video of 'Aloo Paratha' | How to make a Healthy 'Aloo Paratha' | Preparation video for 'Potato stuffed Indian Flat Bread'

Paromita Pramanick ©2018. All Rights Reserved.

Carrot Greens scrambled with Eggs | Carrot Greens Bhurji

You might have come across a lot of green leafy vegetables in the markets or growing in your own little garden which you might consume for edible purposes. But have you ever wondered that carrot leaves are edible too? The carrot greeny tops are highly nutritious containing more vitamins than the fruit. The leaves are vegan, gluten-free, tastes slightly bitter, can be eaten raw in salads or lightly stir-fried in oil. Today my recipe is from a few home-grown carrot tops, which I occasionally grow in my terrace garden.

Carrots with its top

It was just a few months ago when I was amused to discover out the bright green freshly plucked green part of a carrot can be eaten. Yes, I'm talking about the carrot leaves because I had not heard about it earlier or it was not among our usual routine dishes. Therefore, the fact was I never come across the carrot tops earlier or which I may have missed to find out in the nearby markets or simply must have discarded using only the vegetable.

Carrot Greens

Until one particular day just about a few months ago when my sister returned home from the market bringing in a wholesome bunch of cute baby carrot with its fresh green tops. I knew a little about its edible sources, and as I like to experiment with my cooking skills, I came up with an uncommon recipe building up in my mind. Plunging into the notion of what can be cooked with those beautiful greenery.

I asked my mom that I'm gonna prepare a different dish today which you haven't tasted or known earlier. That is how I prepared a very new 'Carrot Greens Stir-fry' for the first time a few months ago. 'Carrot Greens Stir-fry' a brilliantly equipped recipe with carrot greens, tender carrots as the key ingredients in the recipe. Everyone ate a newly invented recipe for the first time and gave a thumbs-up, most importantly my father appraising to the fact that it was an unknown and new thing he was having.

So this made me continue making 'Carrot Greens Stir-fry' in different and new innovative way every now and then whenever the carrot tops are brought at home. I'll share one such recipe 'Carrot Greens Bhurji' that I prepared today, keeping carrots and its greens as the main ingredient, adding the eggs as an additional ingredient this time. Head on to the recipe with its method of preparation and pictures below. I'm sure you are gonna like it!! Try your own recipe with carrot greens and share your recipe experience with me.

Tips: Use the tender carrot tops and do not over fry them. As carrot greens taste a bit bitter, avoid over burning the leaves.

[Non-Veg]

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Course: Side

Cuisine: Indian/ Fusion

Serves: 2

Measuring Items: 1 cup = 150 ml ; Teaspoon

Ingredients:

1. Carrot- 1 whole
2. Carrot greens- a bunch
3. Onion- 1 large
4. Green chili- 2
5. Egg- 2

Spices:

1. Turmeric powder- half tsp
2. Red Mirchi powder- half tsp
3. Black pepper powder- 1 Tsp
4. Salt- for taste

Method:

How to prepare ‘Carrot Greens Bhurji’ with step by step pictures and instructions-

1. Chop the vegetables as shown in the picture.
   
2. Heat oil in a non-stick pan, put the sliced onions, carrot, and green chili. Stir for 2 minutes.
   
3. Now add the carrot greens, turmeric, and red Mirchi powder. Mix well.
   
4. Crack two eggs and pour into the pan with black pepper powder topped on it.
   
5. Fry them altogether stirring lightly with the spatula.
   
6. Finally, sprinkle salt as per the taste.
   

A healthy and nutritious meal for your loved ones, this ‘Carrot Greens Bhurji’ recipe looks deliciously yummy and tastes superbly awesome. The leaves of carrot are considered highly valuable, hence the next time when you come across these nutritive contents in the markets nearby, do not discard the leaves. As the carrot greens are highly rich in protein, minerals, and vitamins, I strongly recommend preparing this simple Carrot Greens Stir-fry recipe for your weekday's quick meal option. You can skip using the eggs and use any other vegetables such as soya, brinjal, sweet potato or potato. Prepare this easy 'Carrot Greens Bhurji' and tell me how you liked it. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.