Egg Omelette Curry

Egg Omelette Curry | Egg Omelette Curry in Bengali Style | Fried Egg Curry

Today I would share a dish that is from nowhere new to us, however, the recipe version that you will see on this blog post is in the Bengali method of preparation. Today's special ingredient is taken 'egg' as it is all-time favourite at my home. Egg can be considered as a versatile cooking ingredient, this dish is also prominent for all those people who do not prefer or like to have meat for that instance. Egg Omelette Curry is such an ideal dish for all those quick meal solutions for your busy working days and perfect for non-meat eaters too.

As I said it's not a new recipe, Egg Omelette Curry is an age-old recipe that we all are aware of. Even though few ingredients and the method of preparation may vary from chef to chef, the basic core steps of frying the omelete then making a gravy remain the same. It is a simple tomato based thick curry in which puffed soft fried eggs are soaked to make that fine gravy at the end. Egg Omelette Curry is the best way to tackle the cooking schedules when you are in a rush and want something quick yet delicious for your lunch.

Egg Omelette Curry is mainly cooked with cut pieces of fried egg omelettes in every version of the recipe, a few even make the omelettes mixed with masalas and then simmer in the luscious curry. In my recipe today, I've used the whole omelette in the curry instead of cutting into pieces and also skipped using masalas in the omeletes, as we prefer less spice in our daily consuming foods. And since Egg Omelette Curry has been a quick medium of cooking arrangement, with a rich source of nutrients available in eggs, I usually prepare this dish cooking in a very simple way yet it turns out lip-smackingly delicious.

Head on to the full recipe with pictures and instructions below:

Egg Omelette Curry

[Non-Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 30 minutes

Total Time: 35 minutes (approx)

Recipe Type: Curry

Course: Side dish

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp)

Ingredients:

1. Eggs- 4
2. Tomato- 4
3. Onion- 2 large
4. Garlic- 1 whole
5. Ginger- an inch
6. Chilli- 5
7. Potato- 5

Spices:

1. Mustard oil- 1 cup
2. Cumin seeds- 1 tsp
3. Red mirchi powder- 1 tsp

Method:

How to prepare ‘Egg Omelette Curry’ with step by step pictures and instructions-

1. Crack and beat an egg in a bowl with a pinch of salt. Fry omelette.
   
2. Chop these veggies shown in the pic.
   
3. Blend them into a fine paste.
   
4. Now finely chop an onion, slit chilies in between and cut potatoes into cubes.
   
5. Heat oil in a pan, add cumin seeds. Let it splutter.
   
6. Add chopped onion and chilies with a teaspoon of red mirchi powder.
   
7. Add the potatoes, cover the pan with its lid and cook the potatoes. (sprinkle a bit of water if required here)
   
8. Once potatoes are cooked, pour in one cup of water and bring it to boil.
   
9. Now add the fried omelettes and remove from flame.
   

Tips: To make omelettes more flavourful, you can add chopped onions, green chili without any other basic spices to keep the dish healthy, yummy and filled with nutrition. Can skip potatoes, but potato in the curry is my personal favourite as it makes the dish more delightful.

Egg Omelette Curry is a simple curry for your busy schedules, do make it this weekend and buzz me with your comments/feedback, reach me on my Facebook, Pinterest, Twitter or Instagram. Join me on any of my recipe journeys and tag me with your recipe click on your Instagram account. I'll be happy to share your dishes on my Instagram Story tagging you. Have a happy weekend! Enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.

Bengali Style Veg Pulao

Bengali Style Basmati Pulao | Bengali Veg Pulao | Bengali Ghee Bhat | Sweet Rice Pulao

Bengali Style Vegetable Pulao is a very simple pulao that we prepare very often, normally we prefer during the Bengali New Year celebration. It is a traditional Bengali rice dish, a special preparation to enjoy the beginning of another year with some rich Mutton Kosha as a side dish. Bengali Style Veg Pulao is an authentic dish made by almost every Bengali and many others around the country. This super flavourful dish comprises of basmati rice, loads of veggies, dry fruits, and condiments. Many also prefer using Gobindobhog rice, a type of extremely flavorful rice available only in West Bengal. However, I've used Basmati rice for my recipe, which is just so easy to prepare as its flavor and aroma elevate this simple dish to the next level of taste. A tasty and foolproof alternative to the standard Gobindobhog rice is this Bengali Style Basmati Pulao. The ingredients might change in every Pulao recipes, but the fundamentals of how we prepare still remain the same. A simple and really delicious Bengali Style Basmati Pulao recipe, using the ingredients most likely available in every kitchen.

Bengali Style Veg Pulao is aromatic, fragrant, rich and has a mild undertone taste of sweetness. This sweet Rice is easy to cook and equally good in taste, especially for the kids as they are fond of eating anything that tastes sweet and kids enjoy sweet delights in every festivals and occasion. Festivals hold a very special place in every Indian household and we never miss out making them even more special with rich delicacies. Today is the last day of the Bengali year,  which is celebrated as 'Chaitra Sankranti' and tomorrow we have 'Poila Boishakh' which is the first day of the new year, 'Poila' means first and 'Boishakh' is the first month of the Bengali calendar year. Therefore, I present to you the most favourite recipe that we usually prepare at home in almost every occasion.

Bengali vegetable pulao is a delicious flavorful rice dish that has crunchiness of veggies, mildly sweet taste, strong aroma of ghee and other whole spices, the addition of dry fruits brings out strikingly an exotic flavour to the dish. Everything, when balanced out in this dish, comes together extremely delicious in a matter of just a few minutes of prepration. We normally prepare this Bengali Style Veg Pulao with a bulk of ghee, giving it a great rich taste and aromatic flavour. However, I've balanced the use of ghee in my recipe today and you can vary the amount of intake in your recipe too. As it is a signature Bengali Pulao, most of the Bengalis are aware of the recipe and every family has their very own heirloom recipes that have been handed over from one generation to another. Bengali Veg Pulao is also considered as one of the gems of Bengali cuisine.

Bengali Style Veg Pulao is a complete meal for vegetarians, you don't need any side dish with this simple yet so delicious pulao. This recipe is super time saving, easy peasy cooking plain pulao at home, especially for the working women, who are able to devote very less time in the kitchen. Hence Bengali Style Veg Pulao comes to their rescue in every occasion to treat their guest with 0verwhelming delicacies at home which takes lesser time to prepare.

Check the full recipe with step-wise pictures and instructions given below:

Javitri (Mace)

Bengali Style Veg Pulao

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes (approx)

Recipe Type: Fried Rice

Course: Main dish

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp)

Ingredients:

1. Basmati Rice- 2 cups
2. Carrot- 2
3. French beans- 200 grams
4. Green peas- 1 cup
5. Kaju (Cashew)- half a cup
6. Kismis (Raisins)- half cup
7. Ghee (clarified butter) - 2 tsp
8. Bay leaf- 2
9. Sugar- half cup (adjust according to taste)
10. Javitri (Mace)- 4 pieces
11. Dalchini (Cinnamon)- 2 pieces

Method:

How to prepare ‘Bengali Style Veg Pulao’ with step by step pictures and instructions-

1. Boil water in a large vessel, cook basmati rice until it is almost 70% cooked.
   
2. Drain water spread the strained rice in a large flat dish.
   
3. Finely chop the required veggies.
   
4. Heat a cooking wok, add ghee and wait till it melts.
   
5. Now add bay leaf and other whole spices.
   
6. Simultaneously add cashew and raisins. Fry them for 2 minutes.
   
7. Add in all the veggies at once and cook until they turn soft. (do not cover with lid)
   
8. Now add sugar and mix well. Fry for 5 minutes. Stir occassionally.
   
9. Simmer until the veggies release water in the wok.
   
10. Now add the cooked basmati rice and mix gently without breaking the rice.
    
11. Once everything merges well, remove the pulao from flame and serve hot.
    

Tips: Do not overcook the veggies, no need to use the lid or else veggies will lose their crunchiness. If you even cover and cook, do it for less than 5 minutes and open the lid. You can add little amount of salt depending upon your taste.

Bengali Style Veg Pulao is a super delicious sweet Pulao recipe for every occasion, helps to balance any side dish that you pair up with. This Veg Pulao best compliments with spicy non-veg Bengali dishes such as Kosha Mangsho or some manchurian to accompany the humble pulao. Prepare it on this special day of 'Poila Boishakh' and enjoy cooking, serving and eating!! Poila Boishakh er antarik subhechha to all my Bengali readers. May this Nobo Borsho brings you lots of happiness and good food with a good mood!! Shubho Nobo Borsho!!

Paromita Pramanick ©2018. All Rights Reserved.

Quotes for Special Occasions

दियों की रोशनी देखकर आज
एक सुकून जैसी राहत मिली ।
यह रौनक कभी कम न हो
आज एक दुआ हमने भी मांगली।।
Diyo ki roshni dekhkar aaj
Ek sukoon jaisi rahat mili.
Yeh raunak kabhi kam na ho
Aaj ek dua humne bhi mangli. 

आनेवाली है खुशियों का त्योहार,
दियों की रोशनी से होगी अंधेरे की हार
जगमगा जायेंगे हर घर और द्वार ।
बस पटाखे न जलाना तुम मेरे यार,
इस दिवाली बांटो मिठाईयाँ और प्यार ।।
Aanewali hai khushiyon ka tyohar,
Diyo ki roshni se hogi andhere par war
Jagmaga jayegi har ghar aur dwaar.
Bas patakhe na jalana tum mere yaar,
Is diwali baatein mithaiyan aur pyar.

खुश नसीब है वो लोग जिनके सर है माँ का साया,
खुशकिस्मत हैं वो जिन्हें माँ बनने का सुख है मिला।
माँ का सम्मान करने से तुम जीतोगे यह जग सारा,
माँ की ममता के तले जीवन का हर सुख है मिलता।।
Khush naseeb hai woh log jinke sar hai maa ka saaya,
Khush naseeb hai woh jinko maa banne ka sukh hai mila.
Maa ka samman karne se tum jeetoge yeh jag saara,
Maa ki mamata k saaye mein jeevan ka har sukh hai basta. 

दीप जलाये रखें है आंगन में,
घर द्वार सारे जगमगाने लगें हैं ।
मिठाई गुजिया सजाये हैं थाल में,
मुंह मीठा करने में क्या देरी है ।
खुशियाँ बांटते हैं इस शुभ दिन में,
सबको मुबारक यह दीपावली है ।

Deep jalaye rakhe hai aangan mein,
Ghar dwaar saare jagmaga ne lage hai.
Mithai gujiya sajaaye hai thhal mein,
Muh mitha karne mein kya deri hai.
Khushiya baante is shubh din mein,
Sabko mubarak yeh choti diwali hai.

This dawn seemed to be quite an expanse,

Heart drowning moment ever so expense;
Nine days celebration enlightened the soul,
Wait another year for the return without foul.
Sorrows inflicted on earth needs your adore,
May your blessings remains with all for sure;
The pain immersed in water shall never arose,
For it shall perish leaving your angelic force;
Happiness gorging on every face that glowed,
When you're going back to your heaven abode.

नव रूप में आई देवी माँ,
नयें सपने सवारने के लिए ।
देवी के रूप रंग है निराले,
जो देखें उनके भक्त बन जाए ।
माँ देवी को जिसने पूजा दिल से,
उनकी कामना माँ पूरी कर जाए ।
नौ रंगो से आज घर द्वार सजाये ,
देवी वरदान स्वरुप घर में आए ।
जगमगाते ज्योत हर नगर जले ,
आज से शुभ नवरात्रि हो गए ।।

Nav roop mein aayi ma devi,
Naye sapne sawarne k liye.
Devi ke roop rang hai nirali,
Jo dekhe unke bhakt ban jaye.
Ma devi ko jisne puja dilse,
Unki kaamna ma puri kar jaye.
Nav rangoli ghar mein aaj sajao,
Devi vardaan lekar ghar aaye.
Jagmag jyot har nagar jalegi,
Aaj se shubh navratri ho gaye.

सुख की कामना करें हर कोई दाता,
जीवन का मूल्य सुख से होता है ।
दुःख भी जीवन का वह दर्पण होता,
जो सुख की कीमत समझाता है ।
है दाता विघ्नों के नाशक, तू हर
मन में सुख के मोह बरसाता है ।
रिश्तों में मोल है सुख और दुःख से,
तू हर एक प्राणी को यह बतलाता है ।

माँ तेरी आंचल के तले है जन्नत सारा,

तेरी बाहों में मिलती हैं सुकून प्यारा।

तुझसे हुआ जीवन का शुरूआत मेरा,

तुने हर लम्हा मुझको दिया ममता भरा।

लड़के माँ से बिछड़े तो नहीं सबको गवारा 

लड़कियां माँ से बिछड़े तो है संस्कृति हमारा।

तुने कभी न किया भेद भाव या बंटवारा,

बेटियाँ होती परी तेरी, बेेेटा जिगर का दुलारा।

माँ तुझ में ही देखा मैंने रिश्ता सच्चाई भरा,

जो कभी नहीं मिटता और रहता है न्यारा,

बाकी सारे रिश्ते होते छल कपट दिखावा।

तु मुझसे रूठे फिर भी रहता रिश्ता गहरा।

तेरी सीने में सर रखके कर दू मैैं गुजारा,

अपने जीवन के पल हो जाये और सुनहरा।

तुने दिया हर बिगड़े वक्त में मुझको सहारा,

काश तेरी गोदी में हो जन्म मेरा दोबारा ।।

Ma teri aanchal mein hai jannat saara

Teri baahon mein milti hai sukoon pyara.

Tujhse hai hua is jeevan ka shuruat mera

Tune har lamha mujhko diya mamata bhara.

Ladke Ma se bichhde toh nhi sabko gawara

Ladkiya Ma se bichhde toh hai sanskriti hamara. 

Ma tujhme dekhi hai maine rishta sachha

Jo kabhi na mit thi aur hota hai maila.

Baaki saare rishte hote hai chhal dikhawa.

Teri seene mein sar rakhke kardu guzaara

Apne jivan ke pal ho jaye aur sunehra.

Tune diya har bigde waqt mein sahara. 

Kaash teri godi ho janam mera dobara.

होली का त्यौहार आया 

रंगों का बौछार लाया ।

सब पे चढ़ेगा आज रंग 

आओ हम खेलें होली संग ।

Holi ki tyohaar aayi

Rango ki bochhar laayi. 

Sab pe chadhega aaj rang

Aao hum khele holi sang.

माँ काली आ रही है देखो होकर तैयार,
वह आगमन हो रही है आज शेर पर सवार ।
वह करेगी दुष्ट पापियों का विनाश सौ बार,
माता ब्रह्म स्वरूपीणि में है शक्तियां हजार।

Maa Kali aa rahi hain dekho hokar taiyaar,
Woh aagman ho rahi hain aaj sher par sawaar!
Woh karegi dusht papiyon ka vinaash sou baar,
Mata brahm swarupini mein hain shaktiyaan hazaar!

 शिव की शक्ति, शिव की भक्ति,
शिव की गरिमा अपरंपार मिले।
शिव की डमरू की गर्जन से,
आपके जीवन में खुशियाँ मिले ।
शिवरात्रि के पावन अवसर पर,
आप सबको यह वरदान मिले ।।
ॐॐॐ
महाशिवरात्रि की हार्दिक शुभकामनाएं 🙏🙏

Shiva ki shakti, Shiv ki bhakti;
Shiv ki garima aprampar miley!
Shiv ki damroo ki garjan se,
Aapke jeevan mein khushiyan mile;
Shivratri ke paawan avsar par,
Aap sabko yeh vardaan mile;

खुशियों भरी दिवाली आई,
नये नये सौग़ाते लाई,
बच्चों ने खूब मिठाई खाई,
बड़ो ने भी पटाखे जलाई।
सबको मुबारक और बधाई,
कहती हूँ दिल से शुभ दिवाली ।।

Khushiyon bhari Diwali aayi,
Naye naye saugate layi,
Bachcho ne khub mithai khai,
Bado ne bhi patakhe jalayi!
Sabko mubarak aur badhai,
Kehti hoon dil se Shubh Diwali!!

माँ दुर्गा आ रही है होकर तैयार,
वह विराजें है देखो शेर पर सवार,
आगमन होगी आज नाव से पार ।
साथ में आ रहे है उनके चार दुलार,
चली अपने मायके लेके शिवजी का प्यार ।
आज से शुरू हुई नौ दिनों का यह त्यौहार ।

Paromita Pramanick ©2018. All Rights Reserved.

Chalta Dal

Chalta Dal is one of the very frequently cooked side dish, which is mainly prepared during the summers in every Bengali kitchen. Chalta Dal is a lentil based soup cooked with the fruit known as 'Chalta' in Bengali. Before I go to the details of my recipe today, let me brief a few points about Chalta. Chalta is basically a fruit, which is given a scientific name as Dillenia indica, and it is commonly known as elephant apple, also Indian catmon and chulta in few places. It is named as elephant apple possibly because this fruit is one of the favourites of wild elephants. Elephant apple is a herbal food used for many medicinal properties as well.

Chalta Fruit

Chalta is mainly grown in the forests or very dense moist cropping fields. We can see a lot of Chalta trees in remote places and villages. These trees are widely grown in the Southern part of Asia, especially West Bengal and Assam in India, Bangladesh, Srilanka, China, and others. I could recall a Chalta tree from one of the visits to my ancestral place, where a lot of farming used to take place around 15 years ago. The farms had many varieties of trees, and the fresh fruits were amazing. 

Edible part of the fruit

The taste and flavour of fresh chalta in the lentil soup would make you forget pizza and burger. Chalta fruit looks just like any normal tender coconut sized fruit, the outer part is green, with few layers covering the seed or flower inside. The green layers are edible and the innermost portion is non-edible. Chalta is quite hard and contains a lot of laxative property, hence before removing the layers make sure hands are greased to avoid the latex substance.

Non-edible innermost part of the fruit

Now let's talk about the recipe that I'm sharing today, as you already know the name "Chalta Dal', for this recipe two ingredients Chalta and Masoor Dal are very important. Yes, we mainly use Masoor Dal for any Chalta Dal preparation, however, it can be altered to other pulses as well, but the supreme taste is purely intact with the pink lentils itself. Therefore, this particular dish is also called as Chalta Diye Masoor Dal or Chalda or Tok Dal or in simple terms 'Chalta diye Dal or Lentil soup with Elephant apple'. Chalta dal is a very famous recipe in the Bengali culinary world and it is also cooked for almost every kitchen pujos known as 'Ranna pujo'.

Chalta fruit tastes very sour, it is a good source for mastication process because chewing chalta helps in mouth and face exercise as well as makes teeth strong, likewise also helpful in blood circulation and purification. Chalta can also be cooked as sweet and sour chutney, pickle or any regular sabji. However 'Chalta Dal' is the most popular recipe among all. Check out the full recipe with step by step pictures and instructions.

Chalta Dal

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes (approx)

Recipe Type: Lentil soup

Course: Side dish

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp); Tablespoon (tbsp)

Ingredients:

1. Chalta- 1 whole
2. Masoor Dal (pink lentils)- 1 cup
3. Onion- 1
4. Green chili- 3

Spices:

1. Mustard oil- 2 tbsp
2. Bay leaf- 1
3. Dry red mirchi- 2
4. Panch Phoron- 1 tsp
5. Turmeric powder- 1 tsp
6. Cumin powder- 1 tsp
7. Coriander powder- 1 tsp
8. Salt- to taste

Method:

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

1. Soak Masoor dal in water for 1-2 hours.
   
2. Wash and remove the layers of chalta in this manner.
   
3. Now chop them into thick slices with a knife. 
   
4. This is how chalta is chopped, after chopping rinse with water again.
   
5. Heat oil in a pressure cooker, add for the seasoning with panch phoron, dry red mirchi, bay leaf, followed by finely chopped onions.
   
6. Now add the slices of chalta and simmer for 2 minutes.
   
7. Strain water from soaked masoor dal and add in the cooker, followed by turmeric, cumin, coriander powder, and salt.
   
8. Pour 1.5 cup water, cover cooker's lid and let it whistle out at least 3-4 times. Then switch off the flame and let the cooker rest for 5 minutes.
   
9. Remove the pressure followed by the lid of the cooker, switch on the flame, add green chilies.
   
10. Pour 1 cup water, bring it to boil and cook for about 5-10 minutes (adjust the amount of water here depending on how thick you want the dal)
    

Tips:

1. After chopping chalta apply a bit of turmeric powder and salt to avoid the strong sour taste on it being turned to bitter (I skipped the marination part as I cooked it immediately after chopping chalta)
2. Use 1:2 ratio of Dal:Water balance, i.e., for every 1 cup of lentil use 2 cups of water (this is the normal ratio, however water amount can be altered as I've used 1.5 cup of water)

Chalta Dal recipe in Bengali style is an utmost favourite for all us Bengali for this summer, it is a great dish to satiate the meal and beat the heat because the Dal contains antioxidant properties, helps in digestion and proper metabolism of the body. Dal and rice go hand-in-hand in every Bengali meal, it is best combined with fried badis and fish fry. Prepare this simple appetising dish to give a zing to your appetite and a strong flavour to your taste-bud in the hot weather. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.