Badhakopir Ghonto (Cabbage Ghonto)

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.

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Bhaja Moonger Dal (Moong Dal)

 

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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).

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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.

 

Jeera Rice (Cumin Rice)

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Jeera Rice and Aloo Gobi was the very first thing I had ever cooked for Husband, his taste buds approved and the rest is history. This is a simple rice dish ideal for those days when you had a tough day at work and need a touch of richness in everyday food without too much effort. It is also great for dinner parties. It goes with pretty much every dish, in our household it is a must whenever we make Basic Yellow Dal.

Time for Prep:5 mins|Time to Cook:20 mins|Yield:2-4 Servings|Level:Easy

Ingredients:

  • 1 cups of Basmati rice
  • 1.75 cup water or broth
  • 1 inch stick of cinnamon
  • 1 black cardamom
  • 1 bay leaf
  • 5-6 cloves
  • 1 tbsp black peppercorns
  • 1 tsp caraway seeds
  • 2 tsp cumin seeds
  • 1 tsp black cumin
  • 2 tbsp ghee or oil
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 tbsp cilantro, chopped for Garnish
  • 1 tbsp Fried onions/caramelized onion for Garnish (optional)

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 1-2 mins.
  3. Add the drain 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 water, salt and lemon juice. Stir slightly.
  5. Cover and let cook for around 10-12 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.

Note:

  • After the rice has been soaked, Drain and spread it on a paper towel or cotton towel to dry it out. This ensures that you get nice seperated grains of rice.

Omeletter Jhol (Omlette Curry)

IMG_4000I love eggs and pretty much every preparation of it, but omelettes have a special place in my heart. Bitting into a piece takes me back to long train journeys from Hyderabad to Agra filled with my dads jokes, my moms come backs and us giggling our guts out, early morning stops at Jhansi station and our family ritual to always relish freshly made omelette from one of the street vendors before our final stop at Agra.

For this dish, we start by first making a masala omelette and then simmer it in tal talle jhol (thin and runny gravy) for a fat and fluffy goodness to enjoy with rice, chapati or bread. Why not just the eat the omelette as is? Because this dish takes the omelette from delicious to DELICIOUS!! IMG_4001My dad was in sales and marketing and travelled often in my growing up years. This was something special my mom made for us girls to make those days feel like fun. We called it the ‘Girls Night Jhol’. I make this with left over Frittatas as well. And if you don’t feel like eating an omelette, bake or fry a couple fish fillets and simmer that in the same gravy and you will get classic bengali maacher jhol (Fish curry).

Time to Prep: 10 mins|Time to Cook: 30 mins|Yield: 4 Servings|Level: Easy

Ingredients:

  • For the Omlette
    • 4 eggs (I use just egg whites)
    • 2 tbsp milk
    • 1/2 tsp black pepper powder
    • 2 tbsp onion, finely chopped
    • 2 tbsp plum tomatoes, chopped
    • 2 tbsp green bell pepper, finely chopped (optional)
    • 1 green chili peppers, finely chopped
    • 1 tbsp cilantro, finely chopped
    • Red pepper flakes (Optional)
    • salt to taste
    • pinch of sugar
  • For the Jhol (Gravy)
    • 1 tbsp oil (or less)
    • 1 tsp cumin seeds
    • 1 tsp caraway seeds
    • 1 onion, finely chopped
    • 2 plum tomatoes, chopped
    • 2-3 green chili peppers, finely chopped
    • 1/2 inch ginger, mined
    • 2 cloves of garlic, minced
    • 1 tsp chile powder
    • 1 tsp coriander powder
    • 1 tsp turmeric
    • Salt to taste
    • 1 potato, cut in thin half-moon shape (around 1/8 inch thick)
    • 1 carrot, cut in thin half-moon shape (around 1/8 inch thick)
    • 1/2 fresh or frozen green peas
    • 2 cups of water
    • pinch of sugar
    • 2-3 tbsp cilantro, finely chopped for garnishing
    • 1 tsp Harissa or Sriracha (optional)

Process:

  1. Making the Masala Omelette:
    • Break eggs in a bowl, beat it. Add milk, salt, pepper and sugar and beat some more (this helps making the omelettes nice and fluffy).
    • Fold in the onions, tomatoes, peppers, chiles and cilantro.
    • Heat some oil in a frying pan/omelette pan in medium heat, pour the egg batter and swirl till its evenly distributed. Cover and let it cook.
    • Slide it on a plate and slice it into triangles, stripes or however you fancy.
  2. Making the Jhol (gravy):
    • Heat oil in a pan and temper it with cumin and caraway seeds.
    • When you can smell the aroma add the onions and chile peppers, sauté till the onions soften.
    • Add in the potatoes and carrots, turmeric, coriander powder and chilli powder. Fry till they start turning golden.
    • Add the ginger and garlic, sauté
    • Add the tomatoes and green peas, fold everything in. Cover and cook till tomatoes are mushy.
    • Add 2 cups of water, bring it to a simmer then cover and cook till the potatoes are cooked.
    • Taste and adjust seasoning, add a pinch of sugar.
    • Add the omelette pieces and simmer for 3-4 mins.
    • Garnish and serve warm

Notes:

  • If you have left over frittata, cut it up into pieces and use instead of omelette. This help converting leftovers into something delicious and new in a jiffy.
  • I like to mix in a spoonful of Sriracha or Harissa to the Jhol to add some extra zing to it.
  • While traditionally its served with rice, my favorite way of eating this make a sandwich with the omelette piece and dip that in the jhol before every bite.
  • If you don’t feel like eating an omelette, bake or fry a couple fish fillets and simmer that in the same gravy and you will get a classic bengali maacher jhol (Fish curry)