Potol Dolma - A delicious bengali recipe

My ma could do magic with Potol, which we know as Parwal in Hindi and, I guess Pointed gourd if you care to know, in English.  Coming back to the topic of magic, Ma made some amazing dishes with Potol ... patla potole'r jhol (simple gravvy) with nothing but kalo jeera (onion seeds) and green chillies to a spicier version of potole'r jhaal. Potol Dolma or Stuffed Potol  is special, since it is slightly more elaborate, it is usually made as a special dish when guests are at home.

Here, I have not found good quality Potol ... but, I have a distinct memory of the vegetable and all rmagic that can be done with it. Try this and, you will keep licking your fingers... 

Ingredients

For the Dolma
1. Whole Potol/Parwal (1 pound)

2. Stuffing - choose any paneer or cheese, boiled fish meat, cooked minced meat, coconut/onion/nuts mix (about 1/2 pound)

3.   Red Chilli powder (pinch, to taste)

4. Oil for deep frying

5. Salt to taste

For the Curry 

1. Onions (1-2)

2. Ginger (1" piece)

3. Jeera Powder (1 tsp)

4. Dhania Powder (1 tsp)

5. Turmeric Powder (1 tsp)

6. Red Chilli Powder (1/2 tsp)

7. Garam Masala (1/2 tsp)

8. Bay Leaves (1)

9. Salt to taste

10. Ghee (1 teaspoon)

11. Oil (2 tbsp)

Make the Dolma first

As you can see in the ingredients, the stuffing for dolma can be either vegetarian mix or non-vegetarian.   The common choices are minced panner, or coconut/onion/nuts mix for vegetarian stuffing, and minced meat or boiled fish for non-vegetarian. First prepare the potol by lightly scrapping the skin, and cutting thin circles off the two edges. From one of the ends, start scooping the seeds out. Use your own tool, but, dont hesitate to use a hair pin as well ... try keeping the potol intact. Now, insert the stuffing in each potol, and seal the end with some flour paste. Deep fry the potols and keep them aside to be put in the gravvy/curry. 

Preparing the Curry

Make a paste of onion and ginger. In the oil, add Bay leaf. Next mix the ginger onion paste, with turmeric and chilli powder, and add to the oil. Keep sprinkling water, so the spices are fried, but, do not stick to the pan. Next add the other spices and keep frying on low heat. Add 1/2 cup of warm water and let it simmer. After 5 minutes, once the water gets to a boil, lower the heat and add the potol dolmas. The oil will rise, as the gravvy thickens. Just before putting the heat off, add garam masal and a tea spoon of ghee for aroma. 

Serve with plain white rice. And, enjoy!

Spicy Okra - Bhindi Masala

Though, a fan of simple food with minimum spices, sometimes I do enjoy rich versions of food. For example, making Okra in its simplest form does not need more than 2-3 ingredients and 5 minutes of effort. But, Okra can be made very spicy and tastes just as good. I had this Okra Masala at a restaurant in San Francisco [Naan and Curry] and liked it a lot. A little bit of digging and experimenting, got me closer to the taste there. This recipe can be made when you are entertaining people and a simple vegetable as Okra can become a fun side. Try this out!

Ingredients
1. Okra - [about 3/4 pounds]
2. Onions - 2 medium
3. Tomatoes - 2 medium
4. Grated Ginger - 1 tsp
5. Pounded Garlic - 1 tsp
6. Green Chillies - 4 to 5 [or per taste]
7. Turmeric Powder - 1/2 tsp
8. Chilly Powder - 1 tsp
9. Coriander Powder - 1 tsp
10. Garam Masala Powder - 1 tsp
11. Clove Pods - 3-4
12. Cardamom - 1"
13. Bay leaf - 1-2
14. Cumin Seeds - 1 tsp
15. Oil for frying and cooking
16. Salt - per taste
17. Kasoori Methi

Method
1. Wash the okra when whole and pat dry, before cutting. Cut in small horizontal rings
2. Let the okra dry some more, till any wisp of water is dried. Fry the okra pieces in hot oil and keep aside
3. In the same oil, add the clove, cardamom, bay leaf and cumin seeds
4. When the cumin starts to splutter, add ginger-garlic. Stir till they just start turning yellow
5. Add finely cut onions to the oil and stir well, till it is golden brown
6. Add all the ground powder from 7 to 10 and Kasoori Methi. Mix well and stir continously, till the spices are done
7. Add the tomatoes (pureed) and cook for some more time.
8. Add green chillies and the Okra and mix well to the curry
9. Cover and cook for another 5 minutes
10. It will be done, when there is a smooth consistency with okra and curry

This tastes very good with hot Chapatis. Enjoy!

Aaloo Tamaatar - the all time favorite!

One of my all time favorite vegetables is the "Aaloo tamatar ki rase waali sabzee" i.e. Potato and Tomato curry. I remember, as a child, I used to go to my neighbor's house just to have puri and this sabzee. I have not had the aloo-tamatar as tasteful ever!

I relentlessly keep trying and I have come pretty close. May be, one day my "Aloo tamatar will be as good as how "Amma Ji" used to make :)

Ingredient
1. Boiled and hand mashed Potatoes - 3/4 Medium Size
2. Chopped Tomatoes - 2
3. Chopped Onions - 1
4. Green Chillies - 2
5. Red Chillies - 2
6. Garlic and Ginger mince - 1 tsp
7. Red Chilly powder - 1/2 tsp
8. Turmeric - 1/2 tsp
9. Coriander Powder - 1/2 tsp
10. Cumin Powder - 1/2 tsp
11. Cumin - 1/2 tsp
12. Mustard Seeds - 1/2 tsp
13. Salt to taste

Method
1. In a wok, heat some oil
2. Add the cumin, mustard seeds and red chillies
3. As mustard starts to splutter, add the garlic and ginger and saute some more
4. Add onions and fry till golden yellow
5. Add the spices from 7 to 10 and salt. Mix well
6. Next add in the chopped tomatoes and let the mixture simmer in low heat, under cover for 2-3 minutes
7. Add the Potatoes and mix well. Cook on low heat for another 2 minute, before adding 1 cup of water
8. Let the vegetable simmer for 4-5 minutes and cook on low heat, until desired consistency is reached.
Garnish with Coriander and Green Chillies. Heat hot with Chapatis... I will!

Methi Paneer

I tried this paneer recipe, quite as an experiment and to avoid shedding tears ...errr cutting onions. Made with minimum ingredients and very few spices, this delicious recipe takes 5 minutes of preparation.

Ingredients
1. Paneer [250 gms]
2. Tomato Puree [1/2 cup]
3. Butter [2 tbs]
4. Fenugreek leaves (fried kasuri methi) [1 tbs]
5. Red chilli powder [1/2 tsp]
6. Green Chillies [3-4]
7. Garam masala powder [1/2 tsp]
8. Yogurt [1/2 cup]
9. Salt as per taste

Method
1. In a pan, melt the butter and add the ingredients from 1 to 6 above
2. Let it simmer for 4-5 minutes
3. Mix the yogurt with the garam masala powder and add to the pan
4. Cook further for 2-3 minutes
5. Finally, add the paneer pieces and cook for a minute
Enjoy the paneer with hot rotis !

Soup À la leftovers

Another experimental dish that just turned out great! Well ... let's just cook :)

Ingredients
1. Daal (cooked lentils) [1 cup]
2. Rotis [2-3]
3. Butter Milk [2 cups]
4. Water [1 cup]
5. Black Pepper
6. Salt
7. Butter [ 1tsp]

Method
In a grinder, mix all ingredients from 1 to 4 into liquid consistency. Slow-cook the mix for about 30 minutes. This can also be cooked in an oven for 30 minutes on 300F. When the liquid has reduced to half and the desired consistency has reached, serve hot. Top it with a dollop of butter and sprinkle crushed black pepper.
All the ingredients are usually available at home. The leftover lentils have the necessary spices and onions and tomatoes, which will add to the taste. This soup is easy to make and the taste is perfect for winter dinners.

Lauki Chilka Bhaja ... A bengali dish

Bengali Cuisine is very elaborate, even the everyday food. One of the typical accompaniment of the food is a fried dish to be had along side rice and daal. Also, known as a "Bhaja", this is usually a deep fried vegetable (or fish) by itself or battered with Bengal Gram paste.

Chilka is the skin and Lauki Chilka bhaja is the fried skin of Bottle Gourd. I have not had it any where else outside of my house. But, it tastes simply delicious... at least, people who have a taste for Bengali food will love it!

Ingredients
1. Lauki Skin [of 1 Gourd; remember, we made a lauki dish earlier, preserve the scrapped skin]
2. Poppy Seeds [2 tsp]
3. Potato [1 large]
4. Oil for frying
5. Ghee to garnish
6. Cumin [1 tsp]
7. Turmeric Powder [1/2 tsp]
8. Green Chillies [6-8]
9. Salt

Method
1. Cut the scrapped skin of lauki in julliens.
2. Cut the Potato in fine gingerly juliens. First remove the potato skin and cut fine round slices of potato. Then take a bunch of the round slices and cut them lengthwise finely
3. In a wok, heat some oil and let cumin splutter
4. Add the potatoes and turmeric and cover the wok. Let is cook for 1-2 minutes
5. Add the Lauki (gourd) skin and mix the vegetables.
6. Add salt and cuddle the vegetables to the center of the wok and cover and cook on low heat for another 2-3 minutes
7. Add the poppy seeds and mix well. Stir the vegetables and fry for a minute or so.
8. Finally, add the slit green chillies and stir in ghee and cover for another 3-4 minutes or till the potatoes are tender.
Serve hot with Daal and rice. This tastes very well with hot rice and ghee. This can also be had with Roti, I learned it from Shekhar... but, not a recommended practice :)

Daal - Lauki [Bottle gourd with lentils]

This is a variation to the usual lentils that is made almost everyday in Indian menu. Adding lauki (bottle gourds) not only adds to the taste of the dish but also adds vegetable to the diet.

It is very easy to prepare, read below to know how.

Ingredients
1. Lentils (Chana or Tuar) [1/2 cup]
2. Lauki [1/2 of 1 small]
3. Onion [1/2]
4. Tomato [1]
5. Garlic [2 clove]
6. Red Whole Chilly [3-4]
7. Cumin [1 tsp]
8. Mustard Seeds [1 tsp]
9. Turmeric Powder [1 tsp]
10. Red Chilly Powder [1/2 tsp]
11. Salt
12. Ghee [1 tsp]

Method
1. Scrap the Bottle Gourds and cut them into small cubes. Boil them with a little salt
2. Pressure cook the lentil with double the quantity of water and pinch of turmeric and salt
3. In a wok, let the whole red chillies, mustard seeds and cumin seeds splutter in oil.
4. Add the garlic cloves and chopped onion
5. Once the onion starts to turn golden yellow, add the turmeric powder and red chilly powder
6. Stir for 2-3 minutes and then fold in the chopped tomatoes
7. Cook cover for a minute and add the boiled lauki and mix it with the spices
8. Add the boiled lentil along with the water in the pressure cooker
9. Add salt and let it simmer for 4-5 minutes
10. Just before removing from the heat, add 1 tsp of ghee

Additional Tip
You may add sambhar powder with the spices to make sambhar daal. The picture below shows the Sambhar Daal with Lauki.

Serve hot with Rice or Roti. Enjoy!

Bharma Karela [Bitter Gourd / Melon]

Bitter Gourd, as the name suggests is Bitter in taste. Even watching my dad, who is a diabetic, eat 2 boiled bitter gourds everyday with ease, did not encourage me to try out the bitter gourd. Fried bitter gourd was a part of my meal, every other day, which I ingested as a medicine. But, in North India, they make "Bharwa Karela", and this preparation is one of my favorites. I learned making this, after I got married. Of course, Shekhar likes bitter gourd, any which way!

Ingredients
1. Bitter Gourd [4 medium sized]
2. Onion [1 large]
3. Green Chillies [8 -10]
4. Turmeric Powder [1/2 tsp]
5. Red Chilly Powder [1/2 tsp]
6. Coriander Powder [1 tsp]
7. Amchoor Powder (Dry Mango Powder) [1 tsp]
8. Garam Masala Powder [1/2 tsp]
9. Cumin [1 tsp]
10. Mustard Seeds [1 tsp]
11. Salt to taste
12. Oil

Preparation [at least 4-6 hours before, overnight is best]
1. Scrap the outer skin of the bitter gourds, make one vertical slit in each of them, scoop out the seeds and rub salt all over and inside the bitter gourd
2. Preserve the scrapped skin and the seeds aside
This preparation will remove the bitterness from the gourds.

Method - Stuffing
1. In a wok, heat the oil
2. Add cumin and mustard seeds and fry till they start to splutter
3. Add the chopped onions and green chillies and fry till golden yellow
4. Add the spices from 4 to 8 and mix well. Add salt
5. Sauté for another 3 -4 minutes and turn off the heat

Method - Frying the Karelas (Gourd)
1. Stuff the Gourds with the filling. Preserve the left over stuffing aside
2. Tie each gourd with a thread as shown in the picture below
3. Deep fry the tied-up gourds
4. Fry the scrapped skins and seeds in the hot oil. Take them off the oil, when the scrapped skins are crisp
Serve the gourds on a bed of left over fillings and the crispy fried gourd skins. Eat hot with roti.

Black - Dry Garbanzo - Pindi Chana

This is the Garbanzo (chick-peas) recipe with a twist!

Ingredients
1. Chick Peas 2 cups
2. Whole Garam Masala (Spices) [3-4 cloves, 3-4 cardamoms, 1" cinamon, 1 Bay leaf, 2 Red Chillies]
3. Chopped Onions [1 large]
4. Chopped Tomatoes [2]
5. Ginger Paste [1 tsp]
6. Garlic Paste [1 tsp]
7. Turmeric Powder, Chilly Powder, Cumin Powder, Coriander Powder [1 tsp each]
8. Garam Masala Powder [1 tsp]
9. Salt to taste
10. Dry Amla [Indian Gooseberry; 1 Amla broken into pieces]
11. A tea bag or 2 tsp tea in a porous pouch.

Pre-preparation
The Garbanzo Beans need to be soaked over night before they are ready for cooking. To speed up the process, wash and soak the beans in hot water. 2 Cups of water for 1 cup of peas. Add a pinch of salt to the water.

On the day of cooking, boil the already soaked peas with the Amla pieces and Tea Bag - in Microwave for 10 minutes or for 3 whistles in a pressure cooker. The peas should be soft enough to get mashed when pressed with fingers. Do not drain away the water used for boiling.
The tea will add to the dark color and the amla will add a sour-tangy flavor of the peas. The water will be added to the gravy.

The difference in the color can be seen in the image below:
Preparation
1. In a wok, heat some oils and add the whole spices [ingredient no 2] and let them to splutter
2. Add chopped onions and ginger-garlic paste. Stir well
3. When the onions look golden yellow, add the dry spices [ingredient no 7]
4. Stir and mix the onions with the spices.
5. Now, add the chopped tomatoes and fry some more.
6. When the gravy is almost ready, add the chick-peas and mix well.
7. Gradually add the water (that was used for boiling) to the wok.
8. Add salt to taste. Add the powdered garam masala.
9. Cover the wok and let it cook on low heat for 5 minutes
10. Keep it on heat until desired consistency is reached

Serve Hot
Garnish with Onions, wedge of lemon and tomato slice. A dollop of butter will add to the Steam! Serve hot with Rotis

Crispy Spicy Eggplant

This is an extremely easy to make recipe that can be quickly added as a starter to your menu. And believe me, the taste is yummylicious!

What you need
1. Chinese eggplant [2 average sized eggplants will make approximately 20 pieces] cut horizontally, a diagonal cut as shown above will add to the drama!
2. Cayenne Pepper
3. Parmesan Cheese
4. Sun Dried Tomatoes
5. Salt to Taste
6. Oil [for basting]

Let's get Started
1. Pre-heat the oven to 350F
2. Spray some oil on an oven proof tray [ you can use a cookie sheet]
3. Spread the cut eggplant pieces on the sheet keeping small distance between each pieces
4. Spray some cayenne pepper and salt on each eggplant piece. Turn them and repeat the same on the other side. Now the eggplants will be nicely coated with pepper and salt
5. Pour few drops of oil on each pieces
6. Keep in oven for 15 minutes
7. After 15 minutes, take out the eggplants. They will be almost cooked by now.
8. Top a tsp of Sun Dried Tomato on each piece and cover with shredded Parmesan cheese
9. Put the tray back in oven and keep it for another 10-15 minutes.
Serve hot.
This is a very easy and delicious starter. If you have kids, encourage them to make it :)

Mirchi ka Salan [Chilly in Tamarind Sauce]

Even though the main ingredient of this recipe is chilly, the gravy is not hot. And this makes for a very interesting combination taste ranging from "hot to sour", a pleasant surprise for your palate.
Ingredients
1. Chillies [can choose from different varieties] - 20 pieces
2. Onion - 1 mid-sized onion
3. Grated Coconut - 1 small bowl
4. Tamarind [diluted in 1/4 cup water] - 2 tspn
5. Methi [Fenugreek Seeds] - 1 tspn
6. Coriander Powder - 2 tspn
7. Chilly Powder - 1 tspn
8. Turmeric Powder - 1 tspn
9. Cumin Powder - 1 tspn
10. Ginger - 1"
11. Mustard Seeds - 1 tspn
12. Red Chilly - 2
13. Salt - To taste

Preparation
Wow, after that long list of ingredients, we better get started cooking. Prepare the following before you start making the curry
1. Fry chopped onions, drain and keep aside
2. Split the chillies and lightly fry them in the same oil
3. Fry the methi dana and coconut and keep aside
4. In a grinder, grind the fried onions, coconut, methi and all ingredients from 2 to 10

Gravy
1. Heat oil in a wok
2. Add Mustard Seeds and Red Chillies, broken into two
3. When the mustard starts to splutter, add the coconut-tamarind paste, made above
4. Stir the mix and fry for a minute
5. Add the green chillies and stir for another 3 minutes
6. Add a little water and salt to taste
7. Cover and let it simmer for another 3-4 minutes, or the desired consistency is reached

Tastes equally well with rice or roti. N'joy!

Aaloo Gobhi [Potato-Cauliflower] - Ma Jaisa...

My measure of a food well done is whether or not it tastes "Ma jaisa..." .. like my mom's. If it does, I am happy and eat a little more than I would normally.

So, even though "Aaloo - Gobhi" is a simple everyday vegetarian side, there are numerous variations of the same. This one is one of my favorites - my "Ma" used to make it usually for breakfast along with paratha. This is how it is made ...

Aaloo Gobhi

1. Cut and wash 2 Potatoes and 1 medium sized Cauliflower in cube sized dices.
2. Rub a little turmeric and salt to the vegetables
3. In a wok, heat some oil and saute the vegetables lightly
3. Take the vegetables out of oil and keep aside
4. In the same oil, add 3 cardamom, 1" cinnamon, 3-4 cloves and cumin seeds
5. When the spices start to splutter, add 1/2" of ginger julian and chopped onions (1/2 onion)
6. Fry the onions till they turn golden yellow
7. Add 1/2 tspn turmeric powder and 1/2 tspn chilly powder and fry for another 2 minutes
8. Add the saute'd vegetables and stir nicely for another 2 minutes
9. Add chopped tomatoes (1) to the wok and salt according to the taste
10. Fry some more. When the vegetables appear to be nicely mixed and glazed with the spices, add 1/2 glass of water and cover the wok
11. Let the vegetables cook for 5-8 minutes in low flame
12. Just before taking off, add a tspn of ghee and stir lightly

The smell of the food will tell you that it is ready ... eat with parathas for a delicious lunch, dinner or breakfast!

Stuffed Capsicum - [Baked]

This recipe I created to increase my count of vegetarian side dishes in parties. Usually, when most of the guests are non-vegetarian, they prefer to eat non-veg more and my veggie side always suffers, sulking at the corner. So, dishes like this entertain both side of the food lovers. It is perfect because, I do not need to put in a lot of effort and the dish does not overwhelm my guests. Anyways, without any more ado - let me get started :)

Stuffed Capsicum
Preparation

1. Take a whole - big green - capsicum. Now, depending on the size of the portion that you want these are the three sections that I recommend:

• Cut into three vertical sections - If you just want people to get a taste and not be overwhelmed by the size, this is the perfect portion.
• Cut into two halves, horizontally from the center -this is a good size if you are making it for family lunch etc
• Just cut and scoop the top cap of the capsicum - this is ideal for an "all vegetarian" menu.
  

2. Clean the inside of the capsicum cups and smear oil lightly on its outer surface
3. For the fillings, boil 2-3 potatoes. 3 Potatoes is good for 2 large capsicums and 6 portions. Mash the potatoes
4. Chop onions and green chillies and mix with mashed potatoes
5. In a wok, heat some oil
6. Put some cumin seeds. When they start to splutter, add the potato mix, red chilly powder, amchoor powder (dry mango) and salt to taste. Stir the mixture well
7. Take the filling off the gas and let it cool
8. Heat an oven at 350F

Stuff and Bake
1. Fill in each capsicum cups with the potato mixture
2. Put the filled capsicums in an oven safe plate and bake for 15 minutes
3. Garnish with Coriander and serve

Additional Tips
1. You may add dry fruits like almonds or cashews to the potato mix for a richer taste
2. The filling can be made of ground meat or previous day's left over vegetables

Enjoy!

Egg Plant with Fenugreek Leaves [Methi Baigan]

My ma would make a dish, seemingly, very healthy - called "neem begun" - yes, neem leaves and egg plant [Bengali for "Baigan" is "Begun"]. The bitter neem was supposed to clarify the blood and there was no question of avoiding it. In fruitless attempts, however, I would argue, that "begun" [without any 'gun' - quality] would make the dish useless and so why should I eat it. But, who cares for smart arguments when you are kid.

Anyways, I loved "neem begun" and my arguments were just for the hack of it. Today, I am going to write about a slight variation, taking the bitterness away - with "Methi Baigan".

Recipe:
1. Cut chinese egg plants in small cubes. Wash and dry
2. In a wok, saute the egg plants nicely in heated oil
3. Take the egg plant out and let the excess oil drain out
4. In the wok add green chillies, two red-chillies and cumin seeds
5. When cumin seeds splutter, add the methi leaves.
6. Cover the wok with a lid for 2-4 minutes
7. Add the egg-plants and add salt to taste
8. Stir and mix for 2 minutes

Serve with Chapati and Dal.

Additional tips:
1.You can add fried 'vadi' in the dish
2.Instead of fresh methi, you can add kasuri methi (dried fenugreeks) also.