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How to Make Babycorn Jhalfrezi

     
Babycorn Jhalfrezi

Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Veg

-: Ingredients :- 

Babycorn halved1 cup
Salt to taste
Turmeric powder ¾ teaspoon
Oil 2 tablespoon
Dried red chillies broken3-4
Cumin seeds 1 teaspoon
Ginger cut into thin strips1 inch
Green chillies finely chopped3
Onions sliced2 medium
Green capsicums cut into thin strips1 medium
Tomato cut into thin strips1 medium
Red chilli powder 1 teaspoon
Tomato ketchup 1½ cup
Paneer (cottage cheese) 200 grams
Vinegar 1 tablespoon
Fresh coriander sprigs 10-12

-: Nutrition Info :-

Calories : 1198
Carbohydrates : 79.7
Protein : 51.6
Fat : 74.7

-: Method :-

Step 1 :- Boil 4-5 cups water in a non-stick pan, addbabycorns, salt and¼ tsp turmeric powder and cook for 3-4 minutes. Strain and put them into a bowl.
Step 2 :- Heat oil in a non-stick pan, add dried red chillies and cumin seeds and sauté till thechillies are crisp. Add ginger, green chillies and onions and sauté tillonions are translucent.
Step 3 :- Add tomato and capsicum strips, red chilli powder and ½ tspturmeric powder and toss. Add boiled babycorns, tomato ketchup and salt and mix well. Cut cottage cheese into batons and add and mix. Add vinegar and toss.
Step 4 :- Finely chop coriander sprigs and add and mix well. Cook for 2-3 minutes
Step 5 :- Transfer intoa serving plate and serve hot.

Tags: Babycorn Jhalfrezi Recipe - This popular dish from Bengal has babycorns and cottage cheese cooked with some simple masalas.

How to Make Bhog

     
Bhog

Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Rice

-: Ingredients :-

Basmati rice soaked and drained2 cups
split skinless green gram (dhulimoong dal) soaked and drained1 cup
Ghee 2 tablespoon
Cloves 6-7
Black peppercorns 1 teaspoon
Cinnamon 1 inch
Green cardamoms 5-6
Asafoetida ¼ teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Ginger finely chopped1 tablespoon
Green chillies finely chopped4-5
Onion finely chopped1 medium
Brinjal 1 long
Potato peeled and cubed1 medium
Carrot peeled and cubed1 medium
Cauliflower florets 8-9
Turmeric powder 1 teaspoon
salt to taste
Bay leaves 2
Red chilli powder 1 teaspoon
Cumin powder ½ teaspoon
Coriander powder 1 tablespoon
Garam masala powder 1½ teaspoon
Green peas ½ cup
Tomatoes finely chopped2 medium

-: Nutrition Info :-

Calories : 2802
Carbohydrates : 503.8
Protein : 97.9
Fat : 44

-: Method :-

Step 1 :- Heat 1 tbsp ghee in a deep non-stick pan, add green gram and sauté for 5-6 minutes. Transfer into a bowl.
Step 2 :- Heat remaining ghee in the same pan, add cloves, peppercorns, cinnamon, cardamoms, asafoetida, cumin seeds, coriander seeds, ginger and green chillies, mix and sauté for ½ minute.
Step 3 :- Add onion, mix and sauté for 1 minute.
Step 4 :- Cut brinjal horizontally into half, cut into small pieces and add alongwith potato, carrot and cauliflower florets, mix and sauté for 2 minutes.
Step 5 :- Add turmeric powder and salt, mix and sauté for 2-3 minutes. Add bay leaves and toss. Sauté for 12-15 minutes.
Step 6 :- Add red chilli powder, cumin powder, coriander powder and garam masala powder and mix well.
Step 7 :- Add sautéed green gram, rice, green peas and tomatoes and mix well. Add 6 cups water, cover and cook, stirring at intervals, till the water is absorbed and the rice is cooked.
Step 8 :- Transfer into a serving bowl and serve hot.

Tags: Bhog Recipe - This khichdi is indeed fit for God.

How to Make Doi Potol Pulao

     
Doi Potol Pulao

Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Rice

-: Ingredients :-

Cooked rice 3 cups
Pointed Gourd (potol), peeled and cut into thick strips8-10
Oil 3 tablespoons
Mustard seeds 1 teaspoon
Green chillies slit2-3
Asafoetida a pinch
Ginger chopped1 inch
Potatoes peeled and cut into thick strips2 medium
Turmeric powder 1/2 teaspoon
Salt to taste
Kasundi Mustard 4-5 tablespoons
Yogurt 1/2 cup
Fresh coriander leaves roughly chopped1/4 cup

-: Method :-

Step 1 :- Heat oil in a non-stick wok, add mustard seeds and let them splutter. Add green chillies and sauté for 10 seconds.
Step 2 :- Add asafoetida, ginger, potatoes and pointed gourd (potol) and mix well. Cover and cook till vegetables are almost cooked.
Step 3 :- Add turmeric powder and salt and sauté for 1 minute.
Step 4 :- Add kasundi mustard and yogurt and mix well. Add rice and spread it evenly. Cook for 2-3 minutes.
Step 5 :- Toss the rice lightly and cook again for 2-3 minutes.
Step 6 :- Add coriander leaves and mix well.
Step 7 :- Transfer into a serving plate and serve hot.

Tags: Doi Potol Pulao Recipe - Favourite of the Bengalis – potol cooked with potatoes, kasundi and mixed with cooked rice.