Chorchuri is a char flavored bengali style stir fry, Chorchori being the noun and the vegetable used to make it, the adjectives. As a child I had asked my mom why this dish was called Chorchori, she said it is because when the vegetables are getting charred, they make a sizzling sound that sounds like ‘chor’ which is also an indicator that the dish is almost done. I am not sure if that’s accurate or not, but thats the story I go with.
Any number of vegetables can be used to make this, but in the Aloo loving Mukherjee household, potatoes have always been the main ingredient with others making a guest appearance or not. This particular dish was a breakfast favorite served with Luchi or Bashi Porotha (Stale Parathas made the night before). There is something about warm porotha, potatoes along with the smell and taste of mustard oil that makes it one of the most comforting dish for lazy mornings.
The charred part is the best part of the dish and my sister and I always called dibs on who gets to clean up (read lick) the wok, mom won most times, go figure!
I like to cut the potatoes and onions in wedges, because thats how my mom did it, but its not a rule.
This and a few other bengali recipes will call for Paanch Phoron for tempering. It is a combination of Cumin Seeds, Mustard Seeds, Fenugreek Seeds, Fennel Seeds and Nigella Seeds in equal proportion.
Time for Prep: 20 mins Time to Cook: 20-30 mins Yield: 6 servings Level: Easy
- 2-3 medium size potatoes, cut into wedges
- 1 medium sized onion, cut into wedges
- 3-4 green chile pepper, slit
- 1 tbsp Paanch Phoron
- 1 tbsp oil (preferably mustard oil)
- 1 tsp turmeric
- salt to taste
- 2 tbsp cilantro, chopped for garnishing
- Heat oil in a Wok on medium heat, add paanch phoron. Sauté till aromatic.
- Add the potatoes, onions, green chili pepper, turmeric and salt. Sauté, cover and cook till vegetables are done (tender) around 12-15 mins.
- Let the vegetables char a little at the bottom.
- Remove from heat, fold in the thin charred crust.
- Garnish and serve.
- If you want to add some protein in to it, shrimp or scallops is the way to go.
Sheer Khurma translates to milk with dates is a variety of vermicelli pudding made during the festival of Eid-Ul-Fitr or Meethi Eid (Sweet festival) in Hyderabad. Although in the Mukherjee household we made it on demand, whenever we felt like celebrating, which was pretty often. I love this dish! It takes me back to some hilarious memories and never fails to put a smile on my face. My dad was a diabetic with a sweet tooth and craved a ‘sweet dish’ every night. My mom, the responsible one, always tried to keep a check on his diet. So his work around was to master making this dish and not share it with her! LOL!
This is a super easy dessert that can be made in short notice when you need to entertain surprise guests or satisfy those wicked sweet cravings.
Time for Prep: 5 mins Time to Cook: 25 mins Yield: 6-8 servings Level: Easy
- 1 cup vermicelli (crushed)
- 6 cups milk
- 1 tbsp ghee (clarified butter)
- 6 dried dates, soaked and cut into smaller pieces
- 1.5 cups sugar (I use coconut or date sugar)
- 1/2 tsp cardamon powder
- 2 tbsp blanched almonds, sliced
- 2 tbsp pistachios, sliced
- 2 tbsp raisins
- In a saucepan over medium heat add milk, cardamon and sugar, cook over medium-low heat for around 20 mins or until the milk thickens a little and reduces to 3/4 of its volume.
- While the milk cooks, heat ghee in a frypan/skillet over medium heat. Add the crushed vermicelli and sauté till golden brown, around 8-10 mins.
- Add the cooked vermicelli and soaked dates to the thickened milk. Reduce heat to low and simmer for 10 mins.
- Garnish with the almonds, pistachio and raisins. Serve warm.
Indo- Chinese cuisine took birth in the streets of Kolkata by a small group of Chinese immigrants incorporating traditional Chinese cooking techniques and seasoning to create dishes catering to Indian tastes. A big part of it was providing a wide range of vegetarian options. Through years of evolution, this cuisine now bears very little resemblance to traditional Chinese food, except may be the use of soy sauce.
Good Indo-Chinese food is almost impossible to find in US, I have followed every lead I got (which includes my cousin driving an hour for a carry out!!) but the food never met expectations. So this became one of those pet projects of mine and I have finally managed the India wala taste. And the best part, this is MSG FREE!
This dish is one of the most popular street food in India, grated mixed vegetable dumplings are first fried and then sautéed in soy sauce (and more) and served hot as is or as a side dish with Hakka Noodles or Fried Rice. Dry version serves as a good appetizer and the gravy version is perfect with some Fried Rice or Steamed Rice. Restaurants add a whole bunch of MSG (may be thats why its so addictive?), I use a tbsp of butter instead to get similar flavor.
Here I am deep frying the fritters, but in the past I have tried to bake it too. Make the vegetables balls following steps listed below, on a cookie sheet layered with parchment paper place them around 1/2 inch apart from each other, spray 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: 20 mins Time to Cook: 20 mins Yield: 16 Level: Easy
- Finely chopped vegetables
- 1/4 cup carrots
- 1/4 cup green bell pepper
- 1/4 cup red bell pepper
- 1/2 cup cauliflower
- 1/2 cup cabbage
- 1/2 cup scallions
- 2 tbsp all purpose flour
- 3 tbsp corn starch
- 1 tbsp rice flour
- 2-3 thai chilli pepper, finely chopped
- 1 inch ginger, grated (or 1.5 tbsp ginger powder)
- 5-6 garlic cloves, minced
- 3 tbsp soy sauce
- 2 tbsp tomato sauce or ketchup
- 1 tbsp chilli sauce or siracha
- 2 tsp rice vinegar
- 3 tsp black pepper power
- 1 tsp brown sugar
- 2 tbsp cilantro, finely chopped
- salt to taste
- Heat oil for deep frying in a heavy bottomed vessel.
- In a bowl, combine all the finely chopped vegetables. Add salt, mix it in and let it sit aside for 10-15 mins. vegetables (especially cauliflower) will release quite a bit of water.
- Add all-purpose flour, corn starch, rice flour, half of ginger, garlic and thai chilli pepper, black pepper, 2 tsp soy sauce. Mix them all in. Add water, if needed, little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above. Be mindful while adding water and add only 1 tbsp at a time.
- Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked and is golden brown. Remove onto absorbent paper and keep aside.
- Heat oil in a large wok, add the whites of scallions and garlic, sauté for a few seconds. Add the rest of chilli pepper and ginger and stir fry on high for a few seconds.
- Add the vegetable balls and stir fry on high for 2 mts, constantly tossing them.
- Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts.
- Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.
To make Vegetable Manchurian with Gravy:
- Mix a tbsp of cornflour in a little water. Keep aside.
- After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
- Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
- Add the fried vegetable balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.
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
- 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
- Rinse and soak rice for 30 mins. Drain and set aside.
- 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.
- 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.
- Add green peas, cilantro, mint and sauté for a minute before adding water, salt, sugar and lemon juice. Stir slightly.
- 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.
- Using a fork, fluff up the rice a little. Serve with your favorite side dish or with just Raita.
- 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.
Hari and I love traveling, especially long road trips. There is something very energizing about open roads, music, us singing along, stopping at random places to explore and debate about random topics. Chipotle is our favorite fast food places to go when on these trips, its healthy and wholesome with a delicious vegetarian option which is not just salad. But then there are those days where we crave the goodness of a burrito bowl and live the memories of travel without really leaving the house, this is our fix for those days. Plus this easy to fix meal is actually faster than getting in the car and driving.
I use Cilantro Lime Rice and homemade Salsa (Recipes posted earlier)
This is a vegetarian version, but if you are a meat lover then just top it with cooked meat of your choice in assembly and your all set.
Time for Prep: 10 mins Time to Cook: 10 mins Yield: 4 Servings Level: Easy
- 2 cups cilantro lime rice
- 1/2-3/4 cup beans and corn salsa
- Chopped mixed vegetables:
- 1/2 green pepper, Julienned (cut into thin strips)
- 1/2 red pepper, Julienned
- 1/2 yellow pepper, Julienned
- 1 medium sized red onion, Julienned
- 1 medium size tomato, Julienned
- 1 tsp cumin powder
- 1 tsp cayenne
- 1 tbsp oil
- Salt to taste
- 1 tbsp cilantro, chopped for garnishing
- Cooking the vegetables:
- In a heavy bottom pan heat oil over medium high heat, add all the vegetables and sauté for another 2-3 mins.
- Add the cumin powder, cayenne and salt. Mix and sauté until they are cooked, stirring as needed.
- In a bowl arrange 1/2 cup of Cilantro Lime Rice, top it with the Beans and Corn Salsa, then the sautéed vegetables.
- Season with salt and pepper if needed, garnish with cilantro and serve immediately.