Gluten Free

Mast-Mast Chorchori or Shaager Chorchori (Bengali Vegetable Stir-fry)

~ 1CupOfJoy ~ 1 Comment

IMG_4035Bengali cuisine is known for its spread of confectionaries and sweet delight, but is not limited to it. According to Wikipedia it is the only cuisine in the Indian-Subcontinent which has been traditionally developed as a multi-course meal, quiet similar to the modern structure of continental food. I am not sure about the ‘only’ part, but it sure is a multi course meal. A typical meal is geared towards a balanced meal and incorporates a lot of vegetables. It starts with a dish made of something bitter to serve as a palette cleanser, followed by a Shaag (leafy green vegetables), then comes the Dal accompanied with a Bhaja (fried vegetable) or Chorchori (stir fry) or both, then Macher Jhol (Fish), chatney, Doi (yogurt) and finally a dessert. Served with rice. And within this nutrition packed diet lies the secret behind the good skin and good hair bengali women are famous for.

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I grew up in a nucleus family with two working parents, so every day meal was not this elaborate. However, a non-elaborate meal still included Dal, Shaag, Bhaja or Chorchori, Maacher Jhol and Doi. When I got married, my South-Indian husband thought (Still thinks) I was crazy to cook so much for a single meal. I changed my habits a little and now cook a minimalistic meal of Dal, Rice, Shaag and a side of vegetables. Yes, that is minimalistic in my book!

Making this takes care of my serving of vegetables and Leafy greens in one dish! Plus it is delicious. This is one of my very favorite side dishes and my entire life I have called it ‘Mast Mast Chorchori’. Traditionally Eggplant (Brinjal) is one of the main ingredients in this dish and if your not allergic to it (Like I am!) I recommend adding some, apparently it tastes better.

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

One important thing to keep in mind before you start prepping, this dish is a medley of hard and soft vegetables all cooked together, while chopping keep that in mind and adjust size accordingly. Also the green is added right at the end. 

Ingredients:

  • The vegetables
    • 1 medium size potato, chopped
    • 1 bunch red radish (10-12), chopped (keep the greens)
    • 1 medium sized carrot, chopped
    •  1/2 butternut squash chopped (traditionally pumpkin is used)
    • 1/2 acorn squash, chopped (optional)
    • 1 yellow beet, chopped (optional)
    • 1 cup cauliflower, chopped
  • 3-4 green chile pepper, slit
  • 2-3 cups of mixed greens, roughly chopped

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The picture above shows approximate quantity of greens, its a dinner plate heaped with greens. I used a combination of the greens from the radish, baby spinach, baby kale, collard greens and broccoli rabe. Traditionally only spinach  is used.

  • 1 tbsp Paanch Phoron
  • 1/2 tsp celery seeds
  • 1 tbsp oil (preferably mustard oil)
  • 1 tsp turmeric
  • 1 tsp ghee (optional)
  • salt to taste

Process:

  1. Heat oil in a Wok on medium heat, add paanch phoron and celery seeds. Sauté till aromatic.
  2. Add all vegetables (except the greens), turmeric and salt. Sauté, cover and cook till vegetables are done (tender) around 12-15 mins.
  3. Add the green and mix slightly. Cook till the greens wilt. Don’t overcook the greens, this dish is suppose to be dry, overcooking the green will make them release too much water. (Also its healthier)
  4. Remove from heat and add a spoon of ghee at this point if your using it.
  5. Serve with rice or enjoy it as is.

Note:

  • If you want to add some protein in to it, shrimp or scallops is the way to go. Cook the them separately and mix it in before you add the greens.
  • The biggest chunk of effort for this dish is the chopping. To save time use frozen chopped vegetables. I buy my produce from the local farmers market on Sunday Mornings (benefits of living in California). Once I am back I spend a couple hours chopping, bagging and freezing. I have high quality ziplock bags labelled that i rinse and re-use. That way during the week when I actually cook, it’s easy and I don’t have to clean up everyday.

Gokul Pithe (Fried Sweet Dumplings)

~ 1CupOfJoy ~ 1 Comment

IMG_3995Poush Parbon, Pongal, Makar Sankranti are just different names for harvest festival celebrated through out India, it marks the beginning of the harvest season. Interesting trivia, this is the only Indian festival that is on the same calendar date every year! Its also known as the ‘Kite Festival’. Preparations would start days ahead as we would collect all types of broken glass to make Manja (abrasive thread used for kite fights) and paper to make personalised colorful Patang (Kites). Growing up I remember waking up to the smell of sweet pongal being cooked at my neighbors house and Koraishutir Kochuri at mine. Walking out to see the colorful display of art in the form of rangoli in front of very house in the neighborhood, flying kites till it was too hot or we were too exhausted, chasing kites and a gathering of all our friends in the evening hosted by my parents. IMG_3997It has always been party time at my house for this festival and my mom always whipped up a big variety delicious food, Gokul Pithe being one of them. My husband has the best description for this, he says this is Narkel Naru (coconut truffle) with Malpua (Indian crepe) wrapped around it.

The recipe below uses All-Purpose Flour and Milk. I also make a vegan and gluten free version of this and it is equally delicious. Just a little different in the final taste. Just replace the all-purpose flour with coconut flour, rice flour and almond flour mixed in equal proportion and use Almond Milk instead of milk for the batter.

Read notes for more info.

Time for Prep: 20 mins | Time to Cook: 15 mins | Yield: 22-25 pieces | Level: Easy

Ingredients:

  • For the filling:
    • 2 cups grated Coconut
    • 4 oz condensed milk*
    • 1/2 cup Jaggery or sugar
  • For the batter/outer layer:
    • 2 cups all-purpose flour*
    • 1 tsp ghee or oil
    • 1+1 cups whole milk*
  • For the syrup:
    • 1.5 cups sugar (3/4 cup sugar +3/4 cup jaggery)*
    • 1.5 cups water
    • 1/2 tsp cardamon powder
    • pinch of saffron
    • 1 tbsp rose water (optional)

Process:

  1. Making the stuffing:
    • In a heavy bottom pan over medium heat, combine the coconut and jaggery, let the jaggery dissolve completely. Add the condensed milk.
    • Cook open over medium heat. Stir occasionally to ensure that the mixture doesn’t stick to the pan until you get a thick mixture. It should be light brown and slightly sticky but should be coming off from the side of the pan easily.
    • To check for doneness, take a little bit and shape and see, if it holds form and doesn’t stick to your hands, turn off the heat.
    • Once cool, divide into 22-25 equal portion, roll them into small balls and set aside.
  2. Making the outer layer/ batter:
    • In a wide mouthed bowl combine the flour and ghee/oil. Mix it up.
    • Add one cup of milk and mix scraping sides to form the batter. Slowly add the remaining milk a couple tablespoon at a time till you get a batter that is similar to that for pancake/fritters/pakodi.
  3. Making the syrup:
    • In a saucepan, combine sugar/ jaggery and water, add cardamon powder. Stir till the sugar/ jaggery is dissolved and boil till one string consistency, around 10 mins.
    • Add rose water and stir it in. This just adds to the fragrance and sweetness of the syrup.
  4. Cooking:
    • Heat oil in a frying pan for deep frying.
    • Dip a ball of stuffing in the batter, move it around till its well coated. Fry till golden brown (like fritters)
    • Remove with a slotted spoon and dunk into the syrup.

Let them soak in syrup for 8-10 mins. Serve Warm or Cold.

Notes:

  • For a lactose free (Vegan) version, skip the Condensed Milk in filling and use Almond milk for the outer layer/batter.
  •  For a gluten free delight instead of all purpose flour use a blend of coconut, almond and rice flour (1:1:1 ratio).
  • Traditionally this dish is made with 100% Khejurer gur, a special type of jaggery made with the sap of date palm trees. But its almost impossible to get some in US, so I make this with blend of date sugar and coconut sugar instead. It has the same flavor but easier to find (and a lot healthier).

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.

Rangaloor Puli (Sweet Potato Dumplings stuffed with Coconut Filling)

~ 1CupOfJoy ~ 1 Comment

IMG_4010Rangaloor Puli is traditional Bengali dessert made mid January, around Sankranti or Poush Parbon (Harvest festival). Freshly harvested paddy, produce and date syrup in the form of Khejurer Gur (Jaggery) is used to make a variety of delicious goodness like Rangaloor Puli, Payesh, Gokul Pithe, Pati-shopta, nonta pithe and Koraishutir Kochuri. In our household this day was even more significant because it also is the day my mom was born. Growing up I remember all those lovely Sankranti plus Birthday parties my parents hosted every year.IMG_4015These words from my beloved Jethima (aunt) to my mom says it all – “We got to eat all the traditional Sankranti goodies of Bengal. You were the most hard worked birthday girl I’ve ever seen. We were there in large numbers but you kept filling then rolling out and frying mounds upon mounds of Motorshutir Kochuris. These Kochris were always accompanied by RangaAlur Pethe. Subir my dear devar was ever ready to peel those kilos upon kilos of peas and to grind them in the mixie. What a wonderful couple the two of you made. I shall always cherish those memorable days we spent in and out of one another’s home. With all my love Jharnadi”
IMG_4009My Husband absolutely loves this! And if the way to a mans heart is through his stomach, this definitely is a quick escalator ride. As soon as we are done wishing each other Happy New Year, he wants to know when I will be making these and I oblige every year!

Time for Prep: 45 mins     Time to Cook: 25 mins     Yield: 18-20 pieces     Level: Medium

Ingredients:

  • For the filling:
    • 2 cups grated Coconut
    • 1 cup Khoya (milk thickened by heating in an open pan)*
    • 1 cup Jaggery or sugar
  • For the outer layer:
    • 2-3 medium sized sweet potatoes
    • 2-3 tbsp all purpose flour*
    • 1 tbsp rice flour
  • For the syrup:
    • 1.5 cups sugar (3/4 cup sugar +3/4 cup jaggery)*
    • 1.5 cups water
    • 1/2 tsp cardamon powder
    • pinch of saffron
    • 1 tbsp rose water (optional)

Process:

  1. Making the stuffing:
    • In a heavy bottom pan over medium heat, combine the coconut and jaggery, let the jaggery dissolve completely. Add the Khoya.
    • Cook open over medium heat. Stir occasionally to ensure that the mixture doesn’t stick to the pan until you get a thick mixture. Let it cool.
    • Once cool, divide into 18-20 equal portion and set aside.
  2. Making the outer layer of Rangaloo:
    • Pre-heat oven to 400F/ 200C, peel the potatoes and roughly chop them in chunks. Bake for 35-40 mins.*
    • Let it cool, then mash them a little.
    • Add the flour and knead to a dough, soft and not sticky. Be careful not to over mash, because the potatoes will get very starchy and will be impossible to work with.
    • Divide into 18-20 equal portion, in the shape of ball.
    • (OR)
    • Boil the potatoes until soft, peel, mash, divide.
  3. Making the syrup:
    • In a saucepan, combine sugar/ jaggery and water, add cardamon powder. Stir till the sugar/ jaggery is dissolved and boil till one string consistency, around 10 mins.
    • Add rose water and stir it in. This just adds to the fragrance and sweetness of the syrup.
  4. Assembling the Puli:
    • Flatten one of the balls of potato dough, using your fingers.
    • Place the coconut stuffing in the center and carefully fold to a semi-circle.
    • Seal the edges. Repeat with the remaining balls.
  5. Cooking:*
    • Pre-heat oven to broil. Baste the semi-circle assembled puli with oil and place them in a single layer on a cookie sheet. Broil for 5-8 mins, turn the puli and repeat.
    • Take them out and dunk them in the sugar syrup
    • (OR)
    • Heat oil in a frying pan for deep frying and deep fry the puli until golden brown, dunk into the syrup.

Let them soak in syrup for 8-10 mins. Serve Warm or Cold.

Notes:

  • For a lactose free (Vegan) and gluten free delight, skip the khoya and instead of all purpose flour use a blend of coconut, almond and rice flour (1:1:1 ratio)
  • Traditionally this dish is made with 100% Khejurer gur, a special type of jaggery made with the sap of date palm trees. But its almost impossible to get some in US, so I make this with blend of date sugar and coconut sugar instead. It has the same flavor but easier to find (and a lot healthier).
  • I prefer baking the potatoes instead of boiling because it ensures that there is no extra moisture that I need to worry about.
  • For the final cooking, this year I broiled a few in the oven and deep fried a few. Got it taste tested by friends and no one could tell the difference!

Omeletter Jhol (Omlette Curry)

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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)