Methi Begun (Fenugreek leaves & brinjal fry – Bengali Recipe)

Take a cup of diced brinjal, smear with salt and turmeric powder and keep aside.

Dice 2-3 green chilis.

Pluck the leaves of a bunch of fenugreek (you can chop up the stalks and use in your dal some other time) – this should measure another cup.

Take 1 tsp white oil (any mild flavor white oil should do – I use extra light or pomace olive oil)

Heat it in a non-stick (‘coz we are using very little oil here) and splutter chopped green chili and nigella seeds (kalo jeere/kalonji)

Now add the diced brinjals, stir in ¼ cup warm water, cover and cook for 4-5 minutes (or until the brinjals are done half way)

Now add the methi/fenugreek leaves and ½ tsp sugar, stir, cover and cook for another 4-5 minutes, stirring occasionally to make sure that the stuff doesn’t stick to the pan.

Serve with steaming rice.

Note: This is a very Bengali preparation – can qualify as a “bheto bangali” recipe :) 

The mathi saag is what makes this dish a lactation expert (check here)! Enjoy

Fruit-tea Cake (Fat less)

We need

1 cup plain flour (you may use atta or whole wheat flour)

½ cup brown sugar

1 cup raisins (regular raisins+/sultanas+/dried cranberries+/blueberries) – choose your mix

1 ½ tsp baking powder

½ tsp sweet spice powder (dry grind ¼ “ cinnamon + ¼ tsp coriander seeds + 2 cloves + 1 small black cardamom)

½ tsp minced ginger

1 egg (beaten at room temperature)

2 cups of black tea (strained after soaking for 10 hour and cooled)

Proc

Soak the raisin mix in tea overnight (for best results) or at least for 2 hours

Add the rest of the ingredients gradually to the soaked mix and fold till a consistent mixture is formed

Pour in a lined & greased tin (make sure it’s not more than ¾ full with cake mix)

Bake in preheated oven (180°C/ 350°F) for 1 hour and 15 minutes

Check if done (a knife when inserted should come out clean)

Cool and serve with tea / coffee

Note: Tastes best when aged in an airtight container in fridge for 2 days J

Dimer Dalna (Bengali style egg curry)

Need (read labels on pic)
Prepare the things reqd. as directed in picture.

More stuff

Dried red chilli (whole)

1 tbsp white oil (i use olive pomace oil)

1 tsp turmeric powder

Salt and sugar to taste

1& 1/2 cups hot water

A handful of cilantro (finely chopped)

After getting together the above ingredients...we can start.

Take a wok and lightly heat the oil. Add the whole red chilli (halved) and let it be until its aroma is released. Now add the onion paste, sprinkle a little sugar on top and saute till nicely done (oil will get released from the sides). 

Now add the ginger, garlic, green chilli paste and saute again (wait to see the oil separating again).

Now add the tomato past

Now add e and cook on medium heat for 3-4 minutes. Check occasionally  stirring in between, so that the gravy doesn't burn.

Now add the water, turmeric, some salt, cover and cook on medium-high heat for 6-7 minutes. The stuff should be nicely boiling by now. Add the potato and eggs, cover and simmer for 3-4 minutes. Finish with chopped cilantro and let it all rest for 5 minutes before serving with steamed rice or chapati.

Tips: 1. After boiling and peeling the eggs and potato, make small slits on all sides (not too many, or it will be difficult to fry later - check 1st pic). This helps the gravy to seep in while cooking. 

2. Many Bengalis will finish with garam masala (I prefer to do away with extra spices). But adding garam masala does add a different twist.

Jhinge Posto (homestyle) - Bengali ridge gourd in poppy seed gravy

Need
1/2 tsp Nigella seeds (kalo jeere (bangla)/ kalonji (hindi))
2 tsp White oil (i use olive pomace oil - due to its high smoking point)
1 tbsp green chilis (chopped)
2 ridge gourds (ridges peeled off and cut as shown in pic)
1/2 tsp turmeric powder (optional)
Minced ginger (1 tsp) (optional)
salt & sugar to taste.

Preparation
In m/w oven splutter the nigella seeds in oil and green chillis for a minute, w/o cover. Use full power.
Now mix well the turmeric powder and ridge gourds and ginger, cover and return to oven, full power for 6 minutes.
Carefully remove the lid (contents are extremely hot by now), add salt and a pinch of sugar (this enhances the flavours used). Cover again and cook in full power for 4 more minutes. Jhinge posto is good to go :) Serve hot with steamed rice.

P.S. Many Bengalis skip the turmeric, I sometimes also skip ginger. Gives a different taste.....which is also great!

Chicken Shred stew with Veggies, Spagetti, and Avocado Salsa

Need

2 boneless, skinless chicken breasts sliced into 1” strips

Olive oil

1 small-med red onion finely chopped

2 tablespoons lemon juice (fresh squeezed)

1 jalapeno finely chopped

1 avocado, pitted and coarsely mashed (use a fork for chunky effects)

A handful of cilantro - minced with 1 green chilli

Sphagetti

Coarse salt to taste

To Roast - Veggies of your choice (I like bell peppers, Jalapeno peppers, baby carrots, french beans, sometimes tomatoes, zucchini squash, and onion chunks)

Preparation

Chicken: In a small bowl, combine 1 teaspoon salt, 1 tbsp lemon juice, and mix in the chicken. Keep aside for ½ hour.

In a pan, heat oil and toss in minced garlic until golden. Now add chopped onions and ½ tsp sugar. Stir occasionally until golden brown. Now add in chopped tomatoes (about 1&1/2 tbsp and let it soften over medium heat. Now add the chicken with marinade, add a little water if required, and cook until the chicken is done. Toss in some chopped jalapeno pepper and turn off the heat.

Avocado Salsa: Take a medium bowl, combine chopped tomatoes, jalapeno,  and lime juice; set aside. Just before serving, fold avocado chunks into above mixture; season with salt and pepper.

Veggies: Toss in olive oil and salt and roast in preheated oven at 180 deg.

Pasta: Toss in minced garlic in heated olive oil. Add boiled sphagetti with about 1 tbsp of its own stock (u must add salt while boiling the pasta). Now mix in the minced cilantro. Add salt and serve hot with all the above.

Spicy Rainbow Trout Platter with Greens and Peppy Mango Salsa Dip

Preps:

Rainbow Trout: Marinate in salt pepper and lime juice for at least 1 hour. Now broil the trout in high heat for ten minutes. Turn the pieces once in between for even browning. Shred and keep aside.

Veggies:

Dice and semi-cook one potato, season with salt, and keep aside

Cut french beans into pieces 1” long (blanch if you have the harder variety)

Cut carrots into 1” sticks, chop spinach

Peppy Salsa:

Chop 1 red mango (or totapuri, or kancha meethe aam – India) and green chillies, season with salt and a pinch of sugar and keep aside. In m/w oven, temper oil with smashed mustard seeds for a minute. Add in the mangoes and cook till tender. Let cool then blend.

Finish:

In a skillet heat olive oil, splutter mustard seeds, add potatoes and fry till golden. In a cup whisk in white vinegar, salt and pepper and add to the potatoes. Also add shredded trout and remaining veggies (except carrot). Cook for 1 more minute until the greens are just tender.

Serve with fresh toasted bread, carrot sticks, your peppy salsa dip, and mustard sauce (optional).

Avocado Melt Sandwich

This has been my occasional day-time snack to curb my hungry little baby inside :) I think she? he? well IT :p likes the rich avocado and the mustard zing :) I am a cheese addict, so I indulge in the low fat versions. This is a super easy recipe and looks appetizing too... well the pic is not the best today though!

Need

2 multigrain bread slices (preferably a coarse variety)
1/3 ripe avocado, peeled, pitted, and sliced
5-6 small slices of a ripe tomato (no pulp)

1 slice of orange cheddar cheese (or grate a 1”cheese cube to use)

5-6 slices of jalapeno pepper

½ tsp mustard sauce

Preparation:

Lightly toast the bread.

Layer 1 slice of bread with 1/3 of the cheese (coarsely torn up to cover the slice), avocado, tomatoes, and jalapeno. Layer with some more cheese on top. May add salt and pepper for added seasoning (I skip it - cheese n mustard sauce are enough for me).

Layer the remaining cheese on the other slice of bread.

Now, broil the sandwich halves for approximately 2 to 3 minutes or until the cheese melts. Cover the sandwich, garnish with mustard sauce and enjoy!