Mooli Aloo bhaji bengali way(vegetarian dish)

Radish is one of the nutritious root vegetable featured in both raw salads as well as in main recipes.They are one of very low calorie root vegetables.Fresh roots provide 16 calories per gram.They are excellent source of antioxidents,electrolytes,minerals,vitamins and dietary fibre.
Both roots and green leafy part is used for cooking.
Today I am sharing a recipe of bengal.This dish is commonly made in bengali household.Very simple to cook and goes well with dal and rice or even rotis.

1. Mooli Aloo bhaji
2. Ingredients
3. Potato sliced-1
4. Radish sliced-1
5. Vadi-few
6. Green chillis-2
7. Turmeric powder-1/2tp
8. Cumin powder-1/2 tp
9. Salt and sugar to taste
10. Ghee-1tp
11. White oil-2 tbsp
12. Chopped coriander for garnish

Method
1 Take a pan and add ghee and oil together.Heat it.
2 Now add vadis and fry till light golden colour.Take it out and reserve.
3 Then add onion seeds or kalongi and green chillies to temper.
4 Then add the washed and drained potato and radish slices and saute for a min.
5 Now add turmeric and cumin powder,salt and sugar to taste.Fry it for 3 min .
6 Then add little water,fried vadis mix it and cover and cook till the vegetables turn soft and water has dried off.Take out the lid.
7 Fry it further for a min and the bhaji is ready.
Garnish with chopped coriander.

Note:You can also blanch potato and radish before ,drain and then follow the same process.No add to add water in this way of cooking as the vegetables are already blanched.
Cooking by Dimple.
Recipe of my Maa

Chicken and Veg Momos with Homemade Chutney

Chicken and veg Momos with homemade chutney

Momo reminds me of North Bengal,Sikkim,Gangtok,Darjeeling,Kurseong and ofcouse how can I forget Lachung in Sikkim
where I ate the most delicious vegetable momos fresh,healthy and super yummy.Tried out those momos in my kitchen and it turned out so good.My family members enjoys and had so many momos without any guilt as they  were not a deep fried food.Don't worry about the shape,practice will make you perfect.These are chicken momos but you can make with veg momos too the same way.Any kind of steamer will work if you have a momo steamer.

  Ingredients needed to make the filling.
Chicken keema or finely chopped keema-200 gm
Onion chopped finely-1
Garlic chopped finely-10 cloves
Cabbage chopped finely-1/4(small cabbage)
spring onions chopped finely- 2 tbsp
vinegar-1 tbsp
soya sauce dark-1 tbsp
Ginger chopped- optional
salt to taste
little chicken fat or oil

Method to prepare the filling
1 Wash the keema well and drain off the water properly.Then mix all the ingredients including 1/2 to oil or fat and keep it aside.

2 Make a dough with 2 cups of flour,salt and water.The dough should be tight.Cover and keep it aside for 15 min before rolling.

3 Make very small balls,roll it thin and in the middle put small spoonfull of the keema mixture,shape it like a momo and keep it aside.Any shape you can make.You can make small momos or medium size momos.

4.Put water in the base of the momo maker.Bring it to boil,reduce the heat and place the steamer on top,grease it with white oil and add the momos inside the steamer.Cover with the lid and let it steam for 15 to 20 min.
Momo is ready to be served.

 Meanwhile make the chutney
1 First boil 4 tomatoes and 6 red whole red chillies together in water.Once the tomatoes turn soft and water has reduced or dried,cool it down and make a thick paste.
2 Take a pan and add little white oil and add chopped garlic 1tp,Chopped ginger 1tp,1 chopped onion.Saute it nicely and then add the chilli and tomato paste.Add salt to taste and 1/2 tp vinegar and saute till it leaves oil.Chutney is ready.
It is perfect match with the hot steamed momos.You can preserve the chutney for 7 days in the fridge.

For veg Momo Filling
Shred cabbage.Add chopped onions,ginger,garlic,salt,soya sauce,vinegar,little oil,mix it well and keep it aside.
Follow the same process.

Note-For pure veg people you can omit garlic and onion and add little more ginger to enhance the taste.

Palak Veggie Soap(Spinach)

https://youtu.be/dcb5ubQyVCA

Palak Veggie Soup

Spinach or palak you get in plenty in winter season.They are fresh and green.Green leafy vegetables are very good for health.These leafy vegetables are good for stomach and eyes.This soup has chunky vegetables with spinach so that it looks beautiful to look and is enjoyed with rice and rotis both.Try to serve it hot and fresh.Very easy and simple dish to cook.

Ingredients

1. Spinach-1 bunch
2. Vegetables-1 brinjal,half pumpkin,2 potatoes,1 tomato,1 ridge gourd
3. Salt and sugar to taste
4. Turmeric powder-1 tp
5. Red chilli powder-1 tp
6. Mustard oil for cooking -2 tbsp
7. Vadi-few
8. Tempering-1 tp paanch phoran,3 whole red chilli.

Method

• First wash the vegetables thoroughly and dice them in equal size.
• Take a kadai and add mustard oil and heat the oil first.Now add whole red chillies and paanch phoran and temper.
• Now add the vegetables,salt and saute for a min leaving the leaves.
• Then add turmeric powder,red chilli powder,sugar,spinach and saute for 3 min.
• Now add water and bring it to boil.Cover and cook.
• Add fried vadi and cook further for a min.
• Soup is ready.

• Eat with rice or roti
• Recipe by Chef Dimple

Chicken Yakhni Pulao

Chicken Yakhni Pulao

In Pakistan and India, yakhni is simply stock or broth. It is often the base for many foods including pilaf (pulao) and other chorbas or soups.

Yakhni Pulao is a most simple dish to make in bulk for family gathering or any kind of parties and goes very well with any kind of raita.I usually make this for shortcut cooking method but everyone enjoys a lot.Today I made with chicken with bones.You can make this with boneless thigh pieces too.

Use long grained basmati rice.Soak it in water so that it doesnot break.Soak for 20 min.This dish is mild so kids enjoy a lot.It is also not a very elaborate dish like Biryani.

Ingredients

Chicken with Bones-1 kilo

• Rice-3 mugs(Soaked for 1/2 hr)
• Onions sliced-4
• Ginger-1 tbsp Paste
• Curd-1/2 bowl
• Chicken with Bones-1 kilo
• Rice-3 mugs(Soaked for 1/2 hr)
• Onions sliced-4
• Ginger-1 tbsp Paste
• Curd-1/2 bowl
• Bayleaves
• Yakhni masala powder-Bayleaf,cloves,fennel seeds,shazeera,cinnamon sticks,cardamom,star anise,big cardamom(equal amount) or 2tbsp powder
• Kashmiri red chilli powder
• Salt to taste
• Sugar as per need
• White oil and ghee-3 tbsp white oil

Method

1. Take 3 tbsp white oil,heat the oil and add sliced onions and fry till golden.Take out little of brown onion and reserve for garnish.
2. Add ginger paste and saute it for half min.Reduce the flame and saute.
3. Now add the spice mix and add very little water so that it doesnot burn.Saute for a min.
4. Then add the beaten curd and very little water to avoid curdling.Continue to saute in low flame.
5. Now add Kashmiri red chilli powder and saute for 3 min in low flame.
6. Then add the chicken pieces and increase the flame to medium.Add sugar to balance the taste.Saute till the chicken is almost 50% cooked.
7. Add salt to taste.Now add 1 tp of ghee for extra flavour.You can add more or less.
8. Now add warm water and bring it to boil.
9. Once the gravy is boiling add the drained soaked rice and mix.
10. Now add more water or 6 cups of water in total.Now cover and cook till the rice gets cooked and fluffy and water has dried off.
11. At last garnish with barista or fried onions.

Recipe By Chef Dimple