Friday, 18 October 2019

TAMARIND CHILLI CTUTNEY


I am just awake from a nightmarish dream an hour back or so. These days what happens is that I wake up as early as 4am or 5am, brush my teeth, come to the living room, do some kuchikoo to the sleeping husband only to get bludgeoned and then doze off again for an hour or so. This means the body requires more sleep, the above however does not mean we are in a strenuous relationship neither our home has that amount of space crunch, two double beds awaits him but my husband loves his television set more than anything else, moreover, he thinks his nocturnal nature may cause me disturbance. Because I found my father in him and including few other reasons, I could not get too romantically inclined towards him ever, I married my best buddy only to discover one day that you cannot reveal everything to your husband, beyond a point. In this context, I liked that particular article published in Tweak India some 3-4 days back, did you read? I may not follow the page but a lot of it's shares are useful, educative, most importantly they are of varied nature and taste. I definitely would visit the page on a regular basis. Why was today's morning time dream so frightening? I saw Cristine got to be a rebel and called a masseur at home without my permission, when I asked, she behaved weird. That is when I woke up and to this sunny sight. I urged Cristine for my morning cuppa and captured it only to realise once again that I am not good at it, a hand phone how much of pricy it is may not be a true photographer's favourite tool. Look at our boy, he came and blocked the view and I decided to finish off quick with this vegetarian condiment, chutney.... sauce with tamarind paste, Aci Sivri Pepper which the Wiki says is a Turkish heirloom cayenne pepper variety. I have named it TAMARIND CHILLI CHUTNEY, we are having it as a sauce.



I must finish off quick, I have some plans. Yesterday, I spotted a steel bangle that caught my fancy, the elderly gentleman did not comply to my request of a 5$ discount and I did not buy it. Back home I felt I should have. I may go today, most of my sarees demand oxidised toned jewelry, I am unwilling to buy always the silver ones for few hundred dollars. The lady at Gahonaz has a good collection and the best thing about her is she sells class stuffs at a "reasonable price.".... at the same price of Chamba Lama.... that is a very good thing about her. Well, her public avatar as a shrewd business woman does not catch my fancy, in private she will always remain a younger sister. Had not she being what you see her as, she could not have been a successful business woman, same is the case with the lady at My D-sign sarees with aesthetics. I continue to be their client as they know my choice and give me stuffs at decent prices.The reason why the husband says to his wife to forget the idea of starting a food home delivery business is the above, he knows his wife the best. This self has a major amount of "kath Bangal" traits in her, she is learning to be smart in public the hard way but can you ever change your real self.... the best we can do is to stay aloof, maintain a distance. So, what should be my course of action today? I may either swim down below in the condo pool, take shower, do the prayer and set off in a knee length tunic or I may set off in my walking shoes till the Indian market, have a ghee pongal meal at A2B and compare it's taste with that of Anand Bhavan's, catch a metro from there to that shop. This island is spoiling our habit spoon feeding us. The husband invested in a car only when he knew the government will not remove that extra stamp duty on the foreigners that they have to pay while buying a flat, after knowing that his son is willing to pursue his higher studies in a different land. His savings needed an outlet he felt, I do not understand such big things, I am happy if you let me be. Why should I stay at home? The son does not listen to me, he is coughing but will not visit the doctor neither will have the medicine mumma gives. Instead of causing myself irritation, I should set out. His father fails to discipline him because he does not hail from a disciplined home, that is another cause of my irritation. Surprisingly, the sibling duo did not stray. He listens to Cristine didi a bit, our mother definitely could not have managed with such kinds, we were obedient, the brother still is. Let me go out after I am done with this lovely vegetarian condiment TAMARIND CHILLI CHUTNEY that you may enjoy with your snacks.



INGREDIENTS :

TAMARIND PASTE : 1SMALL TEA CUP
BIG FAT RED CHILLI : 12-15 [I used Aci Sivri variety]
SUGAR : 1SMALL TEA CUP [I used stevia powder]
CUMIN POWDER : 2TSP
CORIANDER POWDER : 2TSP
BENGALI PANCH PHORON : [I took 1/4tsp each of cumin, fennel, fenugreek, nigella, wild celery, black mustard seeds]
CHAAT MASALA : 1TSP
BLACK SALT : 1TSP
VINEGAR : 100-150ML

PROCEDURE :

Wash, discard the stem end of the chillies. Soak them for an hour or two in hot water.

Take the tamarind paste in a bowl and soak in some water for 1/2 an hour {it always comes with the seeds here}.



Mean while, dry roast the spices mentioned under "Bengali Panch Phoron" and dry grind to a coarse powder.

Strain the soaked tamarind paste with seeds to get rid of the seeds.



We have already discarded the water from the red chillies, torn them and added to the blender.

We have added the black salt, chaat masala, cumin powder, coriander powder, dry roasted and ground "Bengali Panch Phoron", sugar or stevia, vinegar to the blender. We have scrapped the sides. 




We will close the lid and blend for a minute. We will open the lid, scrape the sides, add more vinegar if only required to get a smooth paste, remember we will not add any amount of water to it.

Blend again to get a smooth paste, always pause and blend.



Once done wait for an hour, use a funnel to pour the sauce into a sterilised bottle.



Wednesday, 16 October 2019

BHINDI SHORSHE



I do it on a regular basis, I mean this kinds of Bengali vegetarian dishes, this particular photo feature was done last month. If today I do not share a pure Bengali recipe, then when? Two Bengal Kings reached soaring heights in their respective fields. I am too small to talk about them but I can always pay my tribute to the stalwarts here in this space. I find it very difficult to proceed with a blog post if the son is at home, the living room is barred from the beautiful morning sun ray and I am unable to take the noise that a television set imparts. It is not that he does not understand his mumma's needs, causing me irritation is a game he loves playing with me since childhood. My friends would always say that he behaves normal in my absence. His indulgent father sees no fault in him ever and keeps on saying this is his way of expressing his love for me. I give in, I was not destined to live with normal humans.... all the trouble started with the husband's mother, then the husband, thereafter his son. However, the husband did change a bit when he came in touch with this girl, else it would have been impossible to spend over two decades with him. So, this husband and son do enjoy certain Bengali vegetarian dishes that I love too much like anything with "mocha, echor, dhyarosh, aloo, palong".... you see my men can have any vegetable if you prepare a "kofta, chop, porota" with them, but my ego, my love for our island or Bengal will not let me do that at least today.... let us have a vegetarian meal with rice, dal and BHINDI SHORSHE, a medley of spicy chilli+mustard paste and okra / dhyarosh / bhindi / lady's finger.... in whichever name you call it.... this home loves even boiled. Have it boiled every night to avoid constipation.

Be it the economist, recent nobel laureate Mr. Banerjee or the Bengal Tiger Cricketer Ganguly da, I feel too proud as a Bengali. Ganguly da hopefully eats BHINDI SHORSHE without adding mixed nuts to it at all times[given he belongs to a business tycoon family]. What is Mr.Banerjee's diet  like? I feel sorry that I do not have anything for "Myam Boudi" today, my friends should get something for her. Equally talented that she is, without her inspiration things may not have fallen in place. About Ganguly.... the Bengal Tiger, I liked him first when he defied his established family to marry Dona .... he was a budding cricketer then, when he shifted his daughter to Loreto House from The Heritage, when he acted a rebel at the gentleman's ground "Lords".... though I do not support shedding clothes in public. He is such a firm persona, worshipped cricket so much so that no one played dirty politics with him in his hay days, if I am not wrong. Like him, I also literally begged at the doors of Don Bosco & St. James for the son's admission after spending 65,000 rupees in a new age school back in 2005. I rever "atijyo" or the "dashotto" traits remained inside? Whatever, I enjoy both "pastries & ginger cookies" and "murki o doi" with my tea, the latter way more or say depending on my mood. 



I cannot retire today without paying my tribute to the "writer clan" who at all times will be revered by me for satisfying my literary cravings, the music clan of Bengal or of elsewhere who traverse the world heavily gifted with the blessings of the goddess of art & literature, the man of this house would get upset if I do not applause Mr.A.R. at regular intervals, he is such a gentleman. What else? I have to go out to repair the son's glasses. Life is not a glass walled green house, thought of shampooing my hair and now the son hands over his cracked nose guard .... excuse my horrifying language skills. Let us proceed with the easy, Bengali vegetarian recipe with details of how to keep the colour of the okra in tact even after cooking.



INGREDIENTS :

LADY'S FINGER / DHYAROSH : 250-300GM
BLACK MUSTARD SEED : 25GM [you can use yellow mustard]
GREEN CHILLI : 6-7 [choose yours]
GARLIC : 2CLOVES
BAKING POWDER : 2 PINCH [to retain the colour of the veggie]
TURMERIC POWDER : 1/2TSP + 1/2TSP
NIGELLA SEED : 1/4TSP
DRY RED CHILLI : 2[halved]
SALT : AS REQUIRED
WATER : AS REQUIRED
ICE CUBE : 2
OIL : 2-3TBSP [I use mustard]

PROCEDURE :

Take the okras in a colander and wash thoroughly. Drain the water and pat dry with a kitchen towel.

Cut the two ends and discard. Further cut into smaller but thick pieces as seen in the picture.

Rub with little salt and 1/2tsp turmeric powder. Keep aside for 20-25 minutes.

We had earlier soaked 25gm of black mustard seeds [yellow if you wish] in a bowl of water for an hour.

We will pass it through a strainer / sieve and wash 2-3 times to get off any dust particles.

Then we will transfer the black mustard seeds to a blender, to it we will add the peeled and washed garlic cloves, washed green chillies, some salt, ice cubes and little water. 

Then we will close the lid and blend at high for a minute, we will pause.... open.... scrape the sides and blend again at high for a minute.

Let us take the paste in a bowl and to it add little salt and 1/2tsp of turmeric powder, thereafter mix it well.

We will heat oil in a wok and temper with nigella seeds / kalojeerey and halved dry red chillies.

Let us add the spice paste and stir at low heat for just 1/2 a minute. 

Let us add the marinated okra pieces, fold in gently. Then we will add the baking powder and fold in well.

Now add 1/4 small tea cup of water and cover cook at a very low heat for 3 minutes. Every 3 minutes we will uncover, sprinkle little water and fold in gently and cover cook again. When it is 80% done, we will cook it uncovered.This way the green colour stays.

We had it with rice and "tomato donepata diye mushurir dal". In addition, we can have some "bhajabhuji, maach ba mangshor jhol."





Friday, 11 October 2019

MICROWAVE SEMOLINA IDLI


At this home, this is a regular affair.... at least once or twice a week. I have stopped buying packeted idli mixes for long now, find grinding dal & rice and then fermenting overnight a tedious job.... so I try instant idli with different grain & millet varieties. I really do not know how wise it is to use fruit salts in your food, I am not particularly a health maniac per say.... neither this home is. If we had started our day with MICROWAVE SEMOLINA IDLI in the morning, we had our dinner around 10:45pm yesterday with "koraishutir kochuri." I do them pretty well but the problem is by the time I click them, the puffiness goes.... that irritates me. I have changed the pictures of the blog post for the third time, I would again change after one or two months until their shapes and puffs in the pictures give me the ultimate happiness.


Do visit my blog to see how the puffiness went off in the final picture, that leaves me unhappy. I have become even more dilly-dallied kind of with age. I started so late knowing today is a working day for my men. They never do complain why the dinner is served so late. I was pretty tired yesterday, did a 10km walk to and fro the old neighbourhood, had a French Toast & Chilled Teh O Kosong there. A true heart Bong can never enjoy a French Toast..... "dim aar chini eksangey amader poshai na".... I was just thinking of doing a series of Bengali Breakfasts, the regular ones... not everyday we had "Radhaballavi o Dalpoori".... I must give it a thought. Let the husband come back from his tour, I would buy less of raw fish, meat and vegetables and prepare those breakfast fares for our dinners and share in the blog the next day. I am all about food, food and food. The entire day I plan about how to use raw ingredients. For my lunch I will be preparing "Dalia Khichdi"..... I would finish off with the post, cook, take shower, do my prayer, eat, read, doze off, the son will enter, will set the television set in the fullest volume, mumma will go down to swim to avoid that noise, shall come back and sit with her tea and keep thinking what to do after he goes away from home and there remains only silence for me. Who else but in my childhood best buddy shall I comply all my worries. I must do something besides blogging from late 2020, but what? I keep telling a friend "if the situation is so congenial for you, restart your catering business." If you ask me again my wish, I will repeat the same, to home deliver simple, regular, Bengali food to South Asian Homes who have no time to cook. The menu should be like this "shaak, bhaja, dal, lau ghonto, maacher jhol, chutney chailey debo, bhaat / ruti".... "shukto, panchtorkari, dimer jhol, bhaat / ruti, aam jhol".... "ruti, mangsho, bandhakopir ghonto".... "chutney o mishti chailey debo." If I see some profit, I would not mind getting a license. "o maiyara, tumra lau ghontor lau oto dumo dumo kato kyarey? didima / thakuma / maa dir moto boti te ziri ziri lau ba shaak katar khyamta tomago nai, amaro nai. Shredder asey kiyer laigya? Desh jora naam tomago ranna mon diya koro, ccubi bhalo koira tulo.... like kombo koida, maan barbo kintu, maai / didima / thakumar mukh rokkha hoibo. Amar naam nai, kintu zani didimai kon randhoney ki phoron dito. Mosa, Ecor, Bharali der ghonta dhoira randhi ami." As of now, let me share this healthy, vegetarian breakfast with semolina, plain yogurt, green peas, shredded carrot, chopped coriander, onion & green chilli, fruit salt, salt with you. You may allow me or you may not, I will take the liberty to call it MICROWAVE SEMOLINA IDLI.



INGREDIENTS :

SEMOLINA / SUJI : 11/2COFFEE MUG [any variety... roasted or raw]
PLAIN YOGURT : 2SMALL TEA CUP
FRUIT SALT : 1/3TBSP [I USE ENO]
SHREDDED CARROT : 1SMALL TEA CUP
GREEN PEA : 1/2SMALL TEA CUP
CHOPPED CORIANDER : 1SMALL TEA CUP
CHOPPED GREEN CHILLI : 1 OR 2 TBSP
CHOPPED ONION : 1/2 MEDIUM TEA CUP
SALT : AS REQUIRED
WATER : AS REQUIRED
OIL : 2-3 DROPS [to grease the moulds]

PROCEDURE : 

Take the semolina / suji and the plain yogurt in a bowl. 

Mix well, then add water gradually to get a paste like consistency.

To it, add the washed shredded carrot, chopped coriander, onion and green chillies. Mix well.

Add the salt, mix well and keep covered for 1/2 an hour.



Open cover, add the fruit salt, mix well and keep covered for 5-6 minutes.



Grease the microwave proof idli moulds with oil and fill little more than half with the batter.



Add the base of the microwave proof idli stand with water, it should be half immersed without the water touching the moulds.

Cover with the lid and microwave at 450*C for 8 minutes. This temperature setting gives me softer idli. Temperature varies from machine to machine. So do not mind the trial and error method.



Gently take them out with the help of the back of a spoon. Have them fresh and hot with any chutney or sauce of your choice. This home had it with a mayo-siracha sauce on that particular day.



Wednesday, 9 October 2019

BEET ER SYRUP E ROSHOGOLLA


We are tired way too much, the man had to go to his office, I cannot keep my eyes open neither am I in the habit of sleeping at unearthly hours. My eyes are feeling heavy, Cristine says there is under eye puffiness and dark circles too. My readers deserve a "Subha Bijoya" and "Happy Dussehra" greetings from me today, I must share for them what I wished to. Do you know there are sweets piled up in the refrigerator? I do not know what to do with them, the man will be travelling soon, the son loves sweets, Cristine does not, I have to say a no to sweets for few days now. Yesterday night, I had overdosage of metamorphine, is it so my head is literally rolling since this morning or the blood sugar level has reached 500? Cristine scolded, I did not even tell the husband, he will shout at me " daktari korbena nijey nijey!" We do not bother the son with any trivial family matters, so he is unaware of most of the things. This is wrong on our part I think, we should have involved him in every little thing, probably then he would not have been so oblivious of what is going on inside the the four walls of his home. Of all these 5-6 days of festivity, he accompanied his parents to the festive venue only once, then totally refused. Mumma did furnish him with extra perks to have whatever he loves in the Puja venue, he has spent them at wing stick, sushi platter, those Japanese rice joints, etc. We do not know if he was alone or with friends or with his special someone. We have no idea if he is at all dating any girl or not. What I have learnt is that he is clever unlike his mother, he remains focussed on building his career, its his top priority now. Oh God! please keep the dreamers and poets alive, else I would die of asphyxiation. He may not achieve an excellent result in IB but he will get through what is his prime interest at this moment. At least, I seek everyone's blessings for him. I found my brother very happy yesterday afternoon hearing that his nephew did not go out during Durga Pooja following him. All that selfie duo you see in their FB stream is nice but not a full proof truth. They did not go out for a single day during puja and I am not buying the story that his wife was too happy with him, he is after his father who hardly understood his woman's pulse but would have loved this homemade sweet Roshogolla or Rasgulla with a twist BEET ER SYRUP E ROSHOGOLLA cooked by his daughter.

Let us come to this particular sweet Roshogolla.... that is chena / paneer  / South Asian cottage cheese balls in sugar / stevia syrup. It is a regular affair at thishome. The more we practice roshogolla making at home, better they get. The husband wants the syrup more sweet, I prefer lightly sweet, the son loves Roshogolla, Cristine enjoys everything desi except our sweets. I had in mind a sweet share today obviously and felt let me get a twist to the regular Bengali Roshogolla or the subcontinent's Rasgulla, anyway I have to keep one ingredient that my loving native islanders would use extensively. So, the use of fresh Beetroot juice instead of the usual sugar syrup served the purpose. If we have embraced cuttle fish balls, they should also try my BEET ER SYRUP E ROSHOGOLLA. Beetroot is an amazing vegetable with a lot of benefits. We do not really love it in all form except for in some recipes. That does not lessen it's health benefits, it's contribution as a natural sweetener is unmatched. I used way lesser amount of stevia powder in this dish than I would have  in an usual rasgulla only because of the beetroot juice.



INGREDIENTS : [FOR THE HOMEMADE PANEER / CHENA / COTTAGE CHEESE]

FULL CREAM FRESH MILK : A LITRE [GIVES YOU 9-10 STANDARD SIZED]
LEMON JUICE : 1/2SMALL TEA CUP
WATER : 2-3TBSP

INGREDIENTS : [FOR THE BEET ER SYRUP E ROSHOGOLLA]

THE HOMEMADE PANEER
BEETROOT JUICE : 2MEDIUM TEA CUP
SUGAR OR STEVIA POWDER : 1MEDIUM TEA CUP
GREEN CARDAMOM : 3-4
WATER : 4-5 COFFEE MUG
CHOPPED PISTACHIOS TO GARNISH

PROCEDURE : 

Let us extract the beet root juice first. For that, we would peel and wash a small sized beet root. Chop it. Add them to the blender and to it 1 small tea cup of water. Blend at high to get a smooth paste with a pause. We will strain it to get the juice.



Add the milk to a heavy bottomed vessel, put for boil. Mix together the lemon juice and the few table spoons of water.


Let the milk come to boil. When it has boiled for 2-3 minutes, slowly add the lemon water 1 spoonful at a time.


As soon as the milk gets curdled, we will switch off the gas stove.



We will place a clean piece of white cloth on a clean sieve and drain the whey immediately.  Store the whey to use in curries later. Wash under water and tie the cloth to the kitchen tap. 



I always feel that the best is to keep it pressed under a heavy something. Anyway, after an hour I have got the below thingi.




Now we will knead it with the middle of our palm. I cannot use cornflour, baking powder, semolina in my roshogolla dough, so what you get is pure chena / cottage cheese in the dough.

I knead the chena dough for 10-12 minutes. I think some more time of kneading may give me more spongy Rasgullas.

Cristine prepares smoother balls, so she is entrusted with this job!



In a clean, deep bottomed vessel take the water, beetroot juice, sugar or stevia powder and the green cardamoms. Put for boil.

When it starts boiling, scums would form. We will discard the scums leaving the green cardamoms.



In the boiling beetroot juice and water mixture, we will add the cottage cheese balls gently.




We would immediately cover it with a lid and let boil at high heat for 12-15 minutes. Thereafter, we would boil them at medium heat for 10-12 minutes. 

Please Note : Roshogolla syrup should never be allowed to get sticky, add warm water in the process if only required. Do not open the lid unnecessarily while cooking.




Our homestyle, yummy Roshogollas / Rasgullas are ready. Garnish with the chopped pistachios. Serve warm.



Wednesday, 2 October 2019

METHI SHAAK O CHOLAR DAL DIYE DHOKAR DALNA


I think the idea behind this vegetarian delight is "methi na gota".... Till date I did not go through anyone's recipe of it, which variety of dal / lentil do they use for it. Because chana dal / cholar dal / split Bengal gram dal is mostly used in our "dhokar dalna"... that is lentil cakes simmered in a spicy gravy, I used it. Alternatively, you can use split moong dal. Few days back, we had a visiting friend from India who no more fancy non-vegetarian food. I had to plan what vegetarian fare can I prepare for him, a little different from what we eat usually. Unfortunately he had only one dinner and a morning time tea meal with us, a small eater that he is, he skipped having this pure vegetarian delight with fresh fenugreek leaves and split Bengal gram lentil METHI SHAAK O CHOLAR DAL DIYE DHOKAR DALNA. Never mind, we enjoyed having this dish too much be it with rice or roti. My family enjoys this kind of vegetarian fares, though there is a meat or egg or fish curry always for them alongside or we can always manage a pure vegetarian meal with this, dal and pakoras. Fenugreek Leaves though slightly bitter, surprisingly does not remain so after cooking. I do some additions whenever I am cooking it like I add tomato, onion, egg plants to it. In this particular dish, once I added the yogurt and gram flour based gravy to it and let it stand for an hour or two, the bitterness vanished and it tasted wow! so yum.

I had few more things on my mind to share with you before the biggest festival of our's.... Pujo set commences. I wished to share "chingri o murgir bora-tora" with my readers but I need to take care of few things asap, only two days are left! I need to do some facial clean ups, pedicure, manicure. My God's family is  eagerly waiting for a thorough clean up and new dressings to be worn.... that requires some 2-3 hours. So, attention has to be shifted towards my home from the blog a bit. I told you Cristine cannot make me happy ever with her cleaning services. I have to take the responsibility of my home tomorrow and day after. Of course Cristine helps a lot, she actually tends to make this home a garbage dumping ground. Anyway, let us be nice and calm during this festive period and eat, merry. I am yet to gift Cristine something which I usually do on Poila Baishakh, Pujo & of course X-Mas. She is Tom-boyish and wears only t-shirts and knee length pants. Her sister also gets dresses from me who could not go to meet her father after he went through a brain tumour surgery last year. Owners! you can manage your littler for two weeks come on. These Catholic Sisters do eat me sent "khichuri proshad" on every occasion, so I have not done any major sin as yet. Let us pray for the good of the mankind and share this vegetarian side dish with fresh fenugreek, split Bengal gram, spices, yogurt, gram flour METHI SHAAK O CHOLAR DAL DIYE DHOKAR DALNA, which may suit just beside your meat & fish & lentil dishes during any major festival.



INGREDIENTS FOR THE FRESH FENUGREEK & SPLIT BENGAL GRAM CAKE :

FRESH FENUGREEK LEAF : A BUNCH OR TWO
SPLIT BENGAL GRAM : 1MEDIUM TEA CUP
CHOPPED GREEN CHILLI : 1TSP
TURMERIC POWDER : 1TSP
RED CHILLI POWDER : 1TSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
GINGER PASTE : 1TSP
CUMIN SEED : 1/4TSP
SUGAR : 1TSP
SALT : AS REQUIRED
OIL : 4TBSP

INGREDIENTS FOR THE GRAVY MIX :

PLAIN YOGURT : 2MEDIUM TEA CUP
GRAM FLOUR : 1/2SMALL TEA CUP
RED CHILLI POWDER : 1TSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
GARAM MASALA POWDER : 1TSP
CHAAT MASALA : 1/2TSP
SUGAR : 11/2TSP
SALT : AS REQUIRED

INGREDIENTS FOR TODAY'S DISH

THE FRESH FENUGREEK & SPLIT BENGAL GRAM LENTIL CAKE
THE YOGURT & GRAM FLOUR GRAVY
CHOPPED TOMATO : 1/2SMALL TEA CUP
CUMIN SEED : 1/4TSP
BAY LEAF : 1
WATER : AS REQUIRED
OIL : 2TBSP

PROCEDURE :

Soak the split Bengal Gram Dal in enough hot water for 2-3 hours. Tear off the leaves of the fresh fenugreek bunch.



Wash the leaves taken in a colander, let the water drain. Drain the soaked water from the dal, wash it well and grind to a paste in a blender adding very little water.



Heat 2tbsp oil in a wok. Temper with cumin seeds and chopped green chillies. Stir and add the washed greens. 

To it add very little salt, turmeric and red chilli powder. 



Stir cook for 3-4 minutes and add the dal paste.  To it, add ginger paste, cumin powder, turmeric powder, red chilli powder, coriander powder, little salt and the sugar.



Stir continuously for 2-3 minutes and transfer to a greased, squared box.




Cut them in desired shapes. Better if we can refrigerate for another 2 hours and then cut. Easier to fry without breakage.



Heat oil in a wok, fry them lightly without burning them. Store on a plate.



Beat the yogurt with the salt and the sugar. 



Pour onto a bowl, add the gram flour, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, turmeric powder and whisk well. Add little water required for a paste like consistency.

Heat oil in a wok and temper with cumin seeds and a bay leaf. Add the yogurt mixture and the washed and chopped tomatoes. Stir till the tomatoes melt.





Add 11/2 coffee mug of water to the wok and simmer for 4-5 minutes at minimal heat, we are done!

We will cool it and refrigerate. We will pour the chilled yogurt gravy atop the dhoka / lentil cakes about an hour before we have them with steaming hot plain rice, "maach / mangsho and dal."