Indian

Peas Pulao

~ 1CupOfJoy ~ Leave a comment

IMG_4106

This past week marked the 42nd wedding anniversary of my parents, growing up we celebrated the day with a gathering of friends and family and my mom like always cooked up a feast. Peas Pulao or ghee bhaath, always played an award winning supporting role, complimenting the flavors of the side dishes. In my opinion this dish is the underdog of bengali cuisine and never gets its due credit. Long grained basmati rice flavored with aasto gorom moshala (whole spices), jeere (cumin) and ghee makes for perfectly light and aromatic companion to pretty much any side dish, or to be eaten as is.

Time for Prep: 5 mins     Time to Cook: 15 mins     Yield: 6 Servings     Level: easy

Ingredients:

  • 2 cups of Basmati rice
  • 1/2 cup green peas (fresh or frozen)
  • 1 inch stick of cinnamon
  • 4-5 green cardamom
  • 1 black cardamom
  • 1 Bay leaf
  • 7-8 cloves
  • 1 tbsp black peppercorns
  • 2 tsp caraway seeds
  • 2 tsp cumin seeds
  • 1 tbsp cilantro, chopped
  • 1 tbsp mint, chopped
  • 2 tbsp ghee or oil
  • 1 tbsp lemon juice
  • 3.5 cup water or broth.
  • Salt to taste
  • 1/4 tsp sugar

Process:

  1. Rinse and soak rice for 30 mins. Drain and set aside.
  2. In a heavy bottom pan heat the ghee and add caraway seeds, cumin, cinnamon, cardamom, bay leaf, cloves, black peppercorns. Sauté for till you begin getting the spice aroma around 2-3 mins.
  3. Add the drained rice, which should’ve gotten a little dry by now. Mix and sauté for around 2 mins or until the rice is well coated and starts to glisten.
  4. Add green peas, cilantro, mint and sauté for a minute before adding water, salt, sugar and lemon juice. Stir slightly.
  5. Cover and let cook for around 12-15 mins, when the rice is almost done and there is still a little bit of moisture remaining. Turn off the heat and let it sit for 20-30 mins.
  6. Using a fork, fluff up the rice a little. Serve with your favorite side dish or with just Raita.

Notes:

  • For rice that is fluffy and each grain of rice is separated drain and spread soaked rice on a paper towel or cotton towel to dry it out before cooking. While cooking fry/sauté the rice grains for a 2-3 mins before adding water. While doing so make sure that you don’t stir too vigorously, that will break the rice grain and you will not get those long grains of rice that are visually so appetizing.
  • If your using frozen green peas, thaw it before using.

Onion Fritters

~ 1CupOfJoy ~ Leave a comment

IMG_4068

Last few days in California felt like the monsoon season in India. Peaks of sunshine in between rainy days, glorious rainbows and slight chill in the air. The only thing missing was the ‘geeli mitti ki saundhi saundhi khushboo’, the sweet aroma of the soil when it first gets wet after the hot dry summer days. The special smell of the soil back home!

I love rain. There is something so calming about walking in the rain, soaking it all in and jumping in the little puddles of water (yes, sometimes I am like a 5 year old and I love it). It transports me to childhood days when as soon as it rained, we would go out for a drive to Tank Bund (in Hyderabad) in search of a Bhutta Wala (street vendor selling corn on webs), watching greedily as he grilled a delicious corn on the cob on a bed of coal, once done he would dip a half a lime in salt and then rub it on the corn before handing it over to us.

IMG_4067

On other days my foodie dad would convince mom to make bhaja boda and cha (onion fritters and tea). Hard to find a Bhutta Wala in California, so I just made some fritters instead. When we lived in Connecticut, this was a favorite for snowy days.

Here I am deep frying the fritters, but in the past I have tried to bake it too. I dropped spoonful of batter on a cookie sheet layered with parchment paper around 1/2 inch apart from each other,  sprayed a little oil and baked for 20 mins in oven pre-heated to 400F/205C, then broiled for 5 mins, flipping them halfway. While it definitely is a lot healthier, it doesn’t taste the same.

Time for Prep: 10 mins     Time to Cook: 15-20 mins    Yield: 4-6 servings    Level: Easy

Ingredients:

  • 1 large red onion, sliced thinly
  • 1 cup chickpea flour/gram flour/besan
  • 2 tbsp rice powder
  • 1 tsp salt
  • 1.5 tsp ajwain / carom seeds
  • 1 tsp cumin seeds
  • 1 tsp cayenne
  • 2-3 green chilli pepper, finely chopped
  • 3 tbsp cilantro, finely chopped
  • 1/4 inch ginger, grated
  • 1-2 cloves of garlic, grated
  • water if required
  • oil for deep frying

Process:

  1. In a mixing bowl mix the sliced onions, ginger, garlic, ajwain, cumin, cayenne and salt. Let it sit aside for 20-25 mins. Onions will release quite a bit of water.
  2. Add in the chopped cilantro and green chilli pepper and fold it in.
  3. Heat oil for deep frying on medium heat.
  4. While oil is heating, add rice flour and chickpea flour, mix it in to form a thick batter. Add in water if needed.*
  5. Mix it in really well (I use hands at this point), all ingredients need to be evenly distributed or you will get pockets of intense flavor and pockets of bland batter.
  6. When the oil is hot enough* (around 375F) add spoonful of batter into it one by one. Depending on the size of the vessel your frying in, don’t over crowd. I was frying 5-6 spoonful at a time.
  7. When the fritters are slightly cooked, turn with a slotted spoon and continue frying.*
  8. When the fritters get an even golden brown coat and look crispy remove them with a slotted spoon. Place on kitchen paper towels to soak out the extra oil.

Serve hot.

Notes:

  • Be mindful while adding water and add only 1 tbsp at a time. The batter needs to be thick and just enough to coat all the onions to get a crispy fritters. If you add too much water you will get soggy /meaty fritters instead.
  • Also add a couple (2 or 3) teaspoon of hot oil in the batter and mix it in. This makes the fritters crispier and they tend to absorb less oil while frying.
  • To test if the oil is hot enough, take a tiny bit of the batter and drop it in the oil, if it floats up and begins to get brown, the oil is ready.
  • The oil should not be too hot, otherwise the fritters will get brown quickly but will remain uncooked inside.
  • You will probably need to turn the fritters a couple times to get it evenly fried.
  • If you are not comfortable frying and want to bake instead then. Drop spoonful of batter on a cookie sheet layered with parchment paper around 1/2 inch apart from each other. Spray a little oil and bake for 20 mins in oven pre-heated to 400F/205C, then broil for 5 mins, flipping them halfway.

Bangali Tikona Porotha (Triangle Paratha)

~ 1CupOfJoy ~ 2 Comments

IMG_4089

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard 

This statement holds true for any kind of bread there is, especially Parathas. There is something deliciously satisfying about hot fresh off the griddle parathas on cold wintry evenings. All I need with it is some salt, a couple fresh green chile and fresh butter, Yum! Short-Cut Ranna (Cooking) in our house on lazy cold evenings usually meant Aloor Pyager Chorchori and Porotha, a few extra would always be made for my dads favorite breakfast of Baashi Porotha and Lonka (One day old paratha with fresh green chilli) the next morning. A ritual every time we were T-few hours away from a family vacations.

Parathas are very popular in India and pretty much every region has a version or two of it. I am calling this Bangali, because so far I have only eaten this shape of paratha in bengali households. Tikona in Bangla means triangle.

Time for Prep: 10 mins     Time to Cook: 15-20 mins    Yield: 10 parathas    Level: Easy

Ingredients:

  • 1.5 cup whole wheat flour + more for dusting
  • 1/4 cup all purpose flour (optional)
  • 1 tbsp ghee or oil as shortening + more for cooking
  • 1/4 tsp salt
  • Warm water as needed to make dough

Process:

  1. Making the dough:
    • In a wide mouth bowl/ food processor mix in the flour and ghee/oil.
    • Then gradually add in the warm water and work the flour to make dough.
    • Knead till the dough is soft, smooth, pliable and does not stick to your hands.
    • Cover with damp cloth/paper towel and let sit for 20-30 mins.
  2. Rolling the Paratha:
    • Take a golf ball size portion of the dough and roll it into a ball.
    • Dust it with flour and flatten it using your fingers to form a disc.
    • Place the disc on a flat surface and roll it out into a circle around 1/8 inch thick.
    • Brush the surface with a little bit of oil/ghee. This is just to make the parathas flaky, don’t use too much oil, just a drop or two and spread it out.
    • Fold into half to make a semi-circle
    • Brush surface with a little bit oil/ghee
    • Fold again to make a quarter of a circle.
    • Dust it with a little flour and roll it into a triangle shape (roughly) around 1/8 inch thick.
  3. Cooking the Paratha:
    • Heat griddle to medium-high heat (I usually test by waving my palm over the griddle to feel if its hot enough). If your using one of the electric griddle with temperature control, heat griddle to 375-400F.
    • Toss one of the rolled paratha on a heated griddle.
    • Flip when it begins to puff a little.
    • Press down the sides with a spatula to ensure they get cooked too. It will ballon up a little at this stage.
    • Brush a little oil/ghee and flip.
    • Again press down to ensure corners are cooked.
    • When you see a few dark spots forming here and there, on both sides, take it off the heat.

Notes:

  • My mom says that cooking the rolled side (top part touching the rolling pin) first results in better parathas.

Badhakopir Ghonto (Cabbage Ghonto)

~ 1CupOfJoy ~ 2 Comments

IMG_4045Health benefits of Cabbage are endless and its a vegetable for which we should make space in our plates on a regular basis. I cook cabbage often and in various ways, but I have noticed that this is one preparation that has converted even cabbage haters to cabbage likers. Its a favorite among my Non-Bengali and Non-Indian friends. Every single time I have served this, it has been a hit. To me its special because it brings back memories of school days and sharing lunch boxes, especially one of my best friend who always claimed rights on this.

A few days after our wedding H and I were grocery shopping, I reached for the cabbage and immediately heard him say “I don’t like cabbage baby”. I just responded with ‘But I do’ and bought it nonetheless. Same evening I cooked this. He tasted some and since then he likes cabbage. I like eating it with rice/quinoa and Bhaja Moonger Dal with a squeeze  of lemon juice, H likes it with paratha. IMG_4057

Time for Prep: 20 mins     Time to Cook: 20-25 mins    Yield: 4-6 servings    Level: Easy

Ingredients:

  • 1 medium sized cabbage, shredded
  • 1 large potato, cubed
  • 1/2 cup fresh or frozen green peas
  • 4-5 fresh green chile pepper, slit
  • 2 plum tomatoes, diced
  • 1 inch ginger, grated
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tsp coriander powder
  • 1 tsp cayenne or red chilli powder
  • 1 tsp turmeric
  • salt to taste
  • 1 tbsp ghee + 1 tsp for garnish
  • 1 tsp garam masala
  • 1/4 tsp sugar (optional)
  • 2 tbsp cilantro, chopped for garnish

Process:

  1. In a heavy bottom pan, heat the ghee over medium heat. Add bay leaf, cumin and caraway seeds.
  2. When the tempering starts spluttering and you can get the aroma, add the potatoes. Saute for 2-3 mins, till they get a little fried.
  3. Add cabbage, mix it in, then add ginger, cayenne, coriander powder, turmeric and salt. Mix everything in, sauté for 3-4 mins.
  4. Add tomatoes and the green peas, fold them in. Cover and cook, stirring on regular intervals. Cabbage and tomatoes leave enough water to cook the vegetables, but if you think its not enough add a bit of water. Remember this is a dry dish, so if you add too much water, you will need cook longer.
  5. Check for doneness by cutting one of the pieces of potatoes. If the potatoes are fully cooked, turn of the heat. Add the ghee, garam masala and sugar. Mix it in. Garnish with Cilantro.

Serve with rice and dal or chapatis.

Bhaja Moonger Dal (Moong Dal)

~ 1CupOfJoy ~ 1 Comment

 

IMG_4053

Bhaja in bangla means fried. Moong dal is first roasted with the tempering giving it a nutty aroma and its characteristic flavor and then cooked till mushy. Every Bengali household has their own version of this dish, this was how my Dida (maternal grandma) cooked it. Growing up we called it Didar dal to differentiate it from my Thama’s (paternal grandma) version. This was usually cooked on days in the year where the menu had to be Niramish (Vegetarian) and served with rice and Badhakopir Ghonto (Cabbage Ghonto).

IMG_4056

Moong Dal is one of the healthiest lentils with high content of fiber, minerals, proteins and Vitamin C, and a very low calorie count. Essentially its a dieters best friend! Its also light and easy to digest making it really good recovery food. Now add in some ginger, turmeric, flavors from the tempering of spices, carrots and green peas, and you have a wholesome and delicious lentil stew that you can enjoy as is or with some rice or quinoa. This is one of my go-to recipes for those days when I have long working hours and limited time to cook and need something light to eat.

Time for Prep: 5 mins     Time to Cook: 20-25 mins    Yield: 4-6 servings    Level: Easy

Ingredients:

  • 1 cup yellow mung dal
  • 3 cups water
  • 1 cup carrots, grated
  • 1/2 cup fresh or frozen green peas
  • 1 inch ginger, grated
  • 1 bay leaf
  • 4-5 green cardamom
  • 7-8 cloves
  • 1 stick of cinnamon
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tsp turmeric
  • salt to taste
  • 1 tbsp ghee/ oil
  • 1/4 tsp sugar (optional)
  • 1 tbsp cilantro, chopped for garnish
  • 1 tbsp grated coconut for garnish (Optional)

Process:

  1. In a soup pan, heat ghee over medium heat. Add bay leaf, cloves, cinnamon, cardamom, cumin and caraway seeds.
  2. When the tempering starts spluttering and you can get the aroma, add the moong dal. Saute for 2-3 mins, till they get a little fried.
  3. Add carrots, mix it in, then add ginger, turmeric and salt. Mix everything in, sauté for 3-4 mins.
  4. Add the green peas, fold them in. Add water, cover and cook, stirring occasionally till the dal is mushy. Add more water if needed, depending on whether you like dal to be runny or thick.
  5. Turn of the heat and sugar. Mix it in. Garnish with Cilantro.

Serve with rice or chapatis.

Notes:

  • You can use a pressure cooker instead of a soup pot. Just remember that moong dal cooks very quickly.