Vegan carrot cake

Ingredients

• 2 1/2 cups all purpose flour
• 1 cup brown sugar
• 1 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 cup canola oil
• 1 cup applesauce
• 3/4 cup almond milk
• 1 tablespoon pure vanilla extract
• 3 cups grated carrots (about 3 large carrots)
• 1 cup chopped walnuts
• 1 Recipe Vegan Cream Cheese Frosting

Instructions

• Preheat the oven to 350 degrees F and prepare 2 round 8-inch cake pans by lining the bottom with parchment paper and spraying well with oil.
• In a large bowl, add all the dry ingredients and whisk well. 
• Pour in the canola oil, applesauce, almond milk and vanilla and mix until combined with a large spoon. Now fold in the grated carrots and walnuts.
• Pour the cake batter evenly between the prepared pans, then bake for 35-45 minutes, until a toothpick comes out clean and the tops of the cakes are set. Remove from the oven, and allow to cool for about 20 minutes before carefully removing from the pans. Allow the cakes to cool completely before frosting.
• Once cooled completely, frost with Vegan Cream Cheese Frosting, or Vegan Vanilla Frosting if preferred. Enjoy! Store leftover cake in the refrigerator for up to 1 week, covered.

Notes

1. May substitute whole wheat pastry flour, or white whole wheat flour for a whole grain option. I haven't tested with gluten free flour.
2. May substitute soy, coconut or any other non-dairy milk for almond milk.
3. May use melted coconut oil or another oil in place of the canola.
4. I prefer Vegan Cream Cheese Frosting for this carrot cake, but you could use my Vegan Vanilla Frosting instead.
5. To make cupcakes instead, fill cupcake liners 3/4 of the way full and bake for 20-25 minutes until set on top. Pipe frosting on each cupcake.

Nutrition

Calories: 630kcal

WEBSITE : https://www.noracooks.com/vegan-carrot-cake/

New year ...new start : WFPBNO Posto and Kolai er daal

To make Posto you will need

• 6 Russett potatoes or yukon Gold cut in small 1 inch cubes
• 1 medium size onions chopped
• 4-6 green chillies ( adjust based on ability to eat spice)
• 1 tsp nigella seeds ( Amazon link)
• salt to taste
•  1/4 -1/2 cup poppy seeds ,called posto in Bengali / khus-khus in Hindi, available in all indian stores( Amazon link) . Soak the posto in warm water for 5-10 mins, and then grind to a fine paste with the green chillies. Keep aside

Take a saucepan, and dry roast the nigella seeds. When you start getting the aroma of the roasted seeds, add 1/2 cup water. Once the water boils add, copped onions and fry. If the onions sticks, add 2 tbsp of oil and continue till the raw smell of onion goes away. Now add potato and fry with onions. When onions are completely done, add the poppy seed paste, along with 1 cup of water and let it come to a boil. Now cover the pan and let it simmer till the potatoes are cooked. Once potatoes are cooked , increase the heat, add salt to taste and stir it till the water evaporates and the consistency of the potato, posto mixture is as shown in the image. Serve hot with rice and kolai er dal.

To make Kolai er daal  ( Biuli daal)

•  1 cup Black gram split dehusked ( https://www.amazon.com/Organic-Mogar-Black-Split-Dehusked/dp/B00BIYAE08)
• 3 cups water
• 1/2 teaspoon turmeric powder
•  1 teaspoon Nigella seeds
• 2-3 red whole chillies
• 1 tbsp fennel seeds powder 
• 1/2 teaspoon ginger paste
• salt to taste
• 1/2 teaspoon brown sugar

This is most easily cooked in a pressure cooker. Soak lentil/dal ( black gram) with  3 cups of water, pressure cook or in an instant pot ( manual, 7 mins with pressure) . If you do not have a pressure cooker, just cook the lentils till the are soft and mushy. this lentil is slimy so if you dislike that, dry roast the dal before you cook it.

In a saucepan, dry roast the nigella and red chillies. Now whisk the cooked dal and add to the roasted seed and chillies. Add the fennel powder, ginger, salt and sugar and boil. If it gets too thick thin it out with more water. The dal is delicately spiced and should smell of the fennel powder.  Traditionally this is eaten with rice and posto. I added the Brocoli to  add he green as well. These were steamed in the microwave for 5 mins and then broiled in a oven at 400 C for 30 mins with a little salt and cumin powder. 

Holi special- Malpuas

Growing up , one of the staple sweets made on any festival was the quintessential Bengali Malpua. While Malpuas are traditionally eaten on Holi in the north, they are very different from the Malpua of Bengal. Bengali Malpuas are made solely with flour while the north Indian ones have semolina in them. My mother would make Malpuas by the dozens and the memory of gulping down the soft sweetness was something that lingered on. When my aunt called this morning asking if I knew how to make the Malpuas, I knew it was time to try and recreate my mom's recipe. Malpuas can be eaten in several forms. Some like it hot, while some like it cold. Some like it soft while some like it crisp. Depending on how you like it, you could vary the softness and the crispness. For crispy Malpuas, fry them, dip them in the syrup and immediately remove them. If you like it soft like I do, let them soak longer before transferring them. This recipe makes 12 medium sized Malpuas.

For the  sugar syrup

• 2 cups sugar
• 1 cup water
• 3 green elaichi crushed

For the Malpuas

• 2 cups flour
• 2- 3  cups of milk ( enough to mix with milk to make a pancake like batter)
• 1 tsp baking powder
• a pinch of salt
• 1/2 tsp saunf/ aniseed
• 2 tbsp raisin ( optional)
• 1/2 cup grated coconut 
• oil to fry

Method

1. Add all the ingredients of the sugar syrup together and bring to boil till sugar melts and the solution is clear.  Remove from heat and keep aside
2. Mix the flour,  baking powder, salt and milk together using either your hands or a whisk making sure no lumps are formed . Add milk based on the consistency. The batter should be like a pancake batter.
3. Now add the saunf and raising and allow the batter to sit for 5-10 mins.
4. Heat oil and once it is hot, add 1/4 cup of batter to the hot oil. The batter will swell and begin to brown. Turn it on the other side till that is brown too . Keep the heat on medium hot as you don't want the inside of the Malpua to be undercooked. Fry it like you would fry besan pakoras :). Depending on your kadai, you could fry more than one Malpua at the same time.
5. Once the Malpua is brown all over, remove from oil and dip it into the sugar syrup.
6. Soak it in syrup depending on how you like it. If you want it crisp, roll it in syrup and immediately pick it up on a different plate, if you like it soft, let it soak longer till the next batch of Malpuas are fried.
7. Enjoy hot or cold and pour remaining syrup on all the Malpuas! 

Scones--- Vaishti style

My friend Vaishti is an incredible woman. I met her first as a student teacher at work, but our common interest of food, dogs and family got us closer. For the past 2 years she has been fighting colon cancer valiantly! When I went to visit her yesterday, her whole house smelled of baking...lovely Blueberry scones that she let me try :) The original recipe came  from allrecipes.com. It  uses only all purpose flour, but she modified them so that they contain more fiber from whole wheat and more protein from the almond meal flour. Overall result...just delicious!

Ingredients

3/4 cup whole wheat
3/4 cup all purpose flour
1/2 almond meal flour 
4 tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon zest
1/2 cup butter cubed
3/4 cup chopped walnuts
1/4 cup blueberries or raisin/cranberry
3/4 cup + 2 tablespoons buttermilk

Directions

1. In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
2. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.
3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
4. Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

Pioneer Woman’s Mother-in-Law’s Christmas Rum Cake

I first tried this cake when my friend Leslie baked this for me one christmas. The recipe she had did not use pecans, but when I looked for it on the PW's website she had it with pecan. With pecan or not, this is absolutely decadent and definitely one of those cakes that belongs to a christmas meal

Ingredients

•  FOR THE CAKE:
• 1 box (about 18 Oz.) Yellow Cake Mix
• 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix
• 4 whole Eggs
• 1/2 cup Cold Water
• 1/2 cup Canola Oil
• 1/2 cup Rum (dark Or Light Is Fine)
• 1 cup Chopped Pecans
•  Brown Sugar (optional)
•  _____
•  GLAZE
• 1-1/2 stick Butter
• 1/4 cup Water
• 1-1/2 cup Sugar
• 3/4 cups Rum

Preparation Instructions

Preheat oven to 325 F.

Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.

Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!

Glaze:

While cake has ten minutes to go, make the glaze.
Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.

Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.
Eat. Enjoy. And don’t feel guilty. It’s Christmastime!

http://thepioneerwoman.com/cooking/2008/12/christmas-rum-cake/

Zuppa de Toscana, my lighter version of the Olive garden soup

Ingredients

• 6 medium spicy Italian sausage
• 2 table spoon oil
• 1 medium onion
• 2-3 cloves of garlic chopped
• 2 large russet baking potatoes/ yukon potatoes washed with skin on, sliced in half, and then in 1/4 inch slices
• 2 , 8 ounce can of chicken broth
• 1 cup water
• 1/2 tsp nutmeg ( optional)
• 2 cups milk
• salt to taste
• one big bunch of Kale ( approximately 2 cups chopped)

Preparation

1. In a large stockpot, add oil and heat till the oil is hot. Add the finely chopped onions and garlic  to the oil and fry till translucent.
2. Remove casing of the sausages and extract the sausage meat. Keep aside.
3. When the onions are done, add the thinly sliced potatoes and cook till the potatoes are slightly brown.
4. Add the sausage meat to the mixture  in the stockpot and allow the meat to brown.
5. When the meat has browned, add the chicken broth and water. Bring to boil.
6. When the mixture comes to a boil, reduce heat and let the soup simmer for 5- 10 mins till potatoes are cooked.
7. Add Kale to the soup along with the milk. Let it cook for 2-3 mins
8. Add nutmeg right before you switch off the heat.

Note: This is a very light and nutritious soup ( healthy version, but not compromised on taste), if you like it thicker, substitute one cup of milk for 1 cup of half and half .

Maureen's Pecan Pie

When it comes to choosing pies, Pecan has always been a favorite. While I usually go pick the biggest pie I can find from Costco, this year I decided to make my own. My friend Maureen shared a slice of her pie with us and it was just heavenly! What made it even better is that it had light corn syrup so was probably a little bit lighter on the calories.

Ingredients

• 1 cup light corn syrup
• 1 cup sugar
• 1/4 packed brown sugar
• 3 eggs, beaten 
• 1/3 cup (2/3 stick) butter, melted and slightly cooled
• 1/2 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1 heaping cup finely chopped pecans
• 1 unbaked pie crust

Method

Preheat the oven to 350 degrees.

In a large bowl, combine the corn syrup, sugar, the brown sugar, the eggs, butter, salt, and vanilla. Whisk the mixture until it's totally combined. 

Place the chopped pecans in the bottom of the pie crust, and then pour the sticky mixture right over the top.

Cover the pie in foil and place it on a baking sheet. Bake the pie for 35 minutes. Remove the foil, then bake for 25 to 30 minutes more, being careful not to burn the crust or pecans. (If it seems to be browning too quickly, cover it with foil again.) 

The pie should not be overly jiggly when you remove it from the oven. If it is, just continue baking it in 5-minute intervals until it's done.

Let the pie cool before slicing it into wedges.

Source: Pioneer Woman's cookbook

Rich chocolate mousse ( tasters choice recipe)

Ingredients

• 1 cup semi sweet chocolate chips
• 3 tbsp butter
• 2 tsp instant coffee
• 1 tbsp water to dissolve the coffee
• 1/2 cup heavy whipping cream
• 2 tsp vanilla extract

Procedure

1. Microwave chocolate chips and butter in a medium , uncovered microwave safe dish for 1 min till the chocolate chips are melted
2. Dissolve coffee in hot water and stir in to melted chocolate.
3. Add vanilla and allow to come to room temperature
4. Whip the cream till stiff peaks form and fold into chocolate mixture
5. Pour into individual cups and refrigerate for 1 hour to set. 
6. Garnish with whipped cream and instant coffee granules ( optional)

Source: http://www.tasterschoice.com/recipes/rich-chocolate-mousse/desserts/30336.aspx

Crab Malai Curry

I did not learn to appreciate crabs till my aunt fromm Kolkatta came to visit us in  Cochin. She insisted on buying some crabs and cooking them. From then on, my brother and I would wait for when Ma would buy crabs and cook this dish. Over the years, I have cooked this multiple times and after many variations, this is the recipe I am most pleased with. Serve over steaming hot rice and enjoy!

Ingredients

• Two whole crabs, cut in to 4 pieces and claws separated
• 2 table spoon maida
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 onion grounded in to a paste
• 1 tablespoon ginger garlic
• 1/2 tsp each of haldi, chilli powder, dhania powder
• 1/4 tsp of cumin powder
• 1 can coconut cream/milk
• 5-6 green chillies
•  1 teaspoon tomato paste
• 3 green cardamom
• 1 stick cinnamon
• 4-5 cloves
• 5 green chillies slit in half
• 1/2 cup oil
• coriander leaves to garnish
• garam masala, bengali style

Directions

• Clean crab thoroughly. dry and then coat with flour and salt. Leave aside.
• Put 1/4 cup oil in a hot wok and let the oil heat. Add crabs and fry lightly on high.
• Remove crabs and drain excess oil on a plate coated with a paper towel. Add the whole spices to the oil , when it splutters, add the onion paste. Fry in medium heat till it is light brown and add the ginger garlic paste. Saute for 30 secs and add tomato paste
• Once this mixture has lost the raw onion smell, add the dry masalas. Add salt to taste ( 1 teaspoon)
• Reduce heat to low and cover the wok , let the juices intermingle . If the paste is too dry, add a little water. Keep watching to make sure the paste does not burn.
• Once the oil starts separating from the paste, add the fried crabs and half the can of coconut milk. Let the mixture simmer at low-med heat for 10 mins. Now add the remaining coconut milk and bring the whole mixture to boil.
• Once it has boiled, add 1 teaspoon bengali garam masala and garnish with coriander leaves.
• The same dish can be substituted with prawns for chingri malai curry. Wash and devein shrimps, add a little turmeric and salt and fry insteadof flour and proceed in similar way. Reduce cooking time as shrimp will cook much faster than crab. simmering for 2-3 minutes is more than enough for shrimp.

Home Style Mashed Potatoes

Ingredients

• 6 rusett potatoes/ yukon potatoes
• salt
• 1 stick butter
• 1 can chicken broth

Directions

Boil the potatoes with salt till skin is about to peel, drain water and transfer to a big mixing bowl. Start mashing the peeled potatoes and add the butter  to it. When it is mashed, add broth and use a hand mixer to fluff up the potatoes. Transfer t serving dish. You could additionally add 1/2 cup sour cream and some cheddar cheese, but I like it just plain.

Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar (light brown sugar can be substituted)
1 teaspoon vanilla
1 Tablespoon flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding. Optional: Add 3 tablespoons of brandy to the sauce while the sauce is warm if you want a rich brandy flavor. 

Green bean Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®) 1/2 cup milk 1 teaspoon soy sauce Dash ground black pepper 4 cups cooked cut green beans 1 1/3 cups French's® French Fried Onions 

Directions

• Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.Bake for 5 minutes or until the onions are golden brown.
  
  
  Source: http://www.campbellskitchen.com/Recipes/RecipeDetails.aspx?recipeId=24099

Sausage and Herb Stuffing

Ingredients

• 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
• 8 tablespoons (1 stick) unsalted butter
• 2 cups medium-diced yellow onion (2 onions)
• 1 cup medium-diced celery (2 stalks)
• 2 Granny Smith apples, unpeeled, cored and large-diced
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 pound sweet or spicy Italian sausage, casings removed ( you could substitute chicken sausage for people who don't eat pork)
• 1 cup chicken stock
• 1 cup dried cranberries
• 
  

• Directions

  Preheat the oven to 300 degrees F.

  Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

  Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

  In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

  Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Cranberry sauce

Ingredients

• 1 pound fresh cranberries, washed and dried
• 2 cups granulated sugar
• 1/3 cup water
• 1 cinnamon stick
• 1/2 teaspoon ground allspice
• 1-2 jalapeno/thai chillies, cut in small pieces
• 1 orange, zested and juiced
• 
  
• Directions
• In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and jalapenos. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

Roasted Brussel Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons olive oil
• 4-5 garlic
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, garlic ( you could sliver them to release the aroma), salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Alternately if the Oven is busy

 Microwave the clean brussel sprouts till it is semi cooked ( I put it for about 10 mins) Heat the oil in a wok till it is very hot ( you can see the steam rise) . Add the garlic first, when it is slightly brown, add the steamed brussel sprout . Do not mix. Let them stay till one side browns in the oil, after about a minute, turn it on the other side and let it brown. Serve hot. This method takes much less time to cook.

Thanksgiving 2012

Its hard to believe that a whole year has passed without posting any recipes! This thanksgiving is going to one with many firsts. First and foremost, Ahon will not be here, which takes away from my enthusiasm to cook. Then we will be doing Thanksgiving on a wednesday for the very first time and finally the Chattopadhyays will be joining us from Boston too for the very first time. My goal today is to post the recipes for a complete Thanksgiving meal so that in future I am not trying to look for recipes and in stead have the whole meal in one place.

Having been at work till 1:30 pm, its going to be a challenge to get everything done before 7 pm. The menu for today includes, Prime ribs in barbecue sauce, turkey with gravy ( turkey breast from Costco) , stuffing with sausage, roasted brussel sprouts, green bean casserole , mashed potatoes and bread pudding!

Bengali garam masala

If you want to add flavor to your food, without the fat, this is the best way to do it. I usually make it in small batches and store in airtight container. However it is easy to make on the spot too. Most bengali dishes are transformed with this spicy concoction

To make you will need

• 3 tbsp cumin seeds
• 5-6 cloves
• 5-6 elaichi
• 1 inch stick cinnamon
• 2 red chillies ( less if you don't want the heat)
• 1 bay leaf

Dry roast all ingredients on a tava/ griddle and grind finely in a coffee grinder after it has cooled. Store in a air tight container

Chingri Bati Chorchori

I have just returned from a trip to India and once again one of the best dishes I have tasted on this trip comes from my friend Sagarika's home . Her mom is an expert cook too and her rendition of "bati chorchori " is one of the most unique one I have eaten. Bati chorchori basically translates to cooking a mix of ingredients in one bowl with as little fuss as possible.

Ingredients

• 1 pound of medium size prawns
• 1 medium sized onion
• 1 large potato
• mustard paste ( grind black mustard seeds with a pinch of salt and two green chillies into a paste)
  
• 2 tsp mustard oil
• 2-3 green chillies
• 2 tsp cilantro chopped
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• salt to taste
  

Cut onions and potatoes, in long strips, mix with cleaned prawns, mustard paste, mustard oil, green chillies, chilly powder, turmeric and salt. Chop some coriander leaves as well and mix it.Mix everything in a kadai/wok , put the gas to high for sometime, then cover and let it simmer till everything is cooked. Should take about 7-10 mins. Garnish with cilantro .

Daal - the quintessential indian starter

What is an Indian meal without Daal? I was talking to a former student yesterday and she said that she hated daal! This set me off thinking that maybe she did not know what good daal tastes like :) Daal can vary from the boring watery soup like gruel to a wonderful hearty meal. The basic principle of cooking is very similar so here I shall present four basic daal recipes and then one could experiment once mastery of these daals is achieved .

Mushur daal/ red lentil ( a family favorite)

This is an all purpose daal that is a staple in most bengali households. This can be eaten by itself like a soup or with bhajaas and a non veg dish. This daal cooks pretty easily and so can be cooked without a pressure cooker. However, if you are going to cook it without a pressure cooker, soak the dal in warm water for 30 mins before you boil it. To boil any dal ( excelt moong daal) just wash well, add 3 cups of water to 1 cup of daal ( more if you like your daal soupy) , pinch of salt, turmeric and 2-3 green chilli, split in the middle for flavor but not spiciness. Pressure cook till the first whistle and switch off. Wait till pressure is released and add tadkaa as follows

Tadkaa

• 1 large onion, finely sliced
  
• 1 tsp mustard seeds
• 1 tomato chopped
• 1/2 tsp turmeric
• salt to taste
• pinch of sugar
• 1 tbsp oil

The tadkaa process is the same for all daals. In a wok, heat oil till its very hot. Add the dry whole spices first,till it all splutters, followed by the onions and tomato. Add turmeric, salt and sugar, cover and cook on med heat till the whole mixture is soft and mushy( 2-3 minutes). Now remove pressure cooker lid, using a fork whisk the mixture. At this step add more water if daal is too thick ( this can happen if the raw daal grains are too big) . Add the whisked daal mixture to the taadkaa and bring to boil. Garnish with cilantro.

Moong daal tadkaa

• 1 tsp cumin seeds
• 2 dry red chilly
  
• 1 tomato chopped
• 1/2 spoon ginger grated
• turmeric, salt and sugar to taste
• 1 tbsp oil
• 1 tbsp grated coconut
  

Dry roast the daal before washing and cooking it in the pressure cooker. The aroma of the roasted daal and light brown color is a good indicator that it is done. Be careful as daal burns easily. Cook daal for 5 mins longer after the first whistle.Put tadkaa in oil in the same order as explained in the previous daal recipe. Garnish with fresh grated coconut( optional).

Chana dal-Cholaar daal

• 1/ 2 tsp hing
• 1/2 tsp cumin seeds
• 2 bay leaf
  
• 1-2 red chilly
• coconut cut in small pieces
• 1-2 tsp raisin
• 1/2 tsp ginger grated
  
• salt, turmeric and sugar to taste
• garam masala( bengali style)
• 1 tbsp oil
  

Cook daal . After whistle, simmer the gas and cook for 5 mins. To oil add coconut and fry till brown. remove and reserve. Add hing first and then all other dry ingredients. add ginger and finally raisin. This daal is traditionally eaten sweet so add a little more sugar. Now add the cooked daal and fried coconut. If coconut is unavailable, can be cooked without it as well. Finally garnish with 1/2 tsp of garam masala.

Arhar daal tadkaa

• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 chopped tomatoes( less if you dont like it sour)
• 2 red chilly
• 1/2 tsp hing
• salt, turmeric & chilly powder to taste
• 1 tbsp oil
  
• 1 tsp ghee
  

Heat oil, add hing, mustard, red chillies and cumin first. Once that splutters, add tomatoes and cook till it is soft. Add other spices and pour cooked daal over it. Bring to boil and add ghee before serving.

Egg curry-kosha dimer dalna

Its been a while since I have blogged a new recipe. My son is now just a year away from college and I realized that most recipes here do not apply to regular cooking. Egg curry is a staple in every bengali household, esp when there is no other meat available. My friend Aparna requested this recipe so I figured I would add it to the blog.





Ingredients

• 6 hard boiled eggs
• 2-3 large onions ( or one costco size onion;)) grated, not ground
  
• 2 tbsp ginger garlic paste ( alternately use 1tbsp each of ginger and garlic paste)
• 1 tsp tomato paste/puree
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1/4 tsp cumin powder
• 3/4 tsp dhania powder
• salt to taste
• 2-3 tbsp vegetable oil
• 1/2 tsp ghee ( optional)
• 1/2 tsp bengali garam masala
  

For tadka

• 4 cloves
• 4 green elaichi
• 1/2 inch stick of cinnamon
• 1-2 bay leaf
• 1 whole red chilli

Method

1. Shell hard boiled eggs and sprinkle with little turmeric and salt. In a hot wok/kadai, add the oil and fry the egg till it has a light brown coating. Remove and place in the dish you will serve the dish in.
2. In the hot oil, add the tadka of whole spices. Wait till it sputters. Now add grated onion and fry ( I usually squeeze juice out first, so that it does not need much oil to fry , and add juice later when onion is more done)
   
3. When onion begins to get half done and does not smell strongly of raw onions, add the ginger garlic and tomato paste. Stir fry a few more minutes, till the oil begins to separate from the mixture.
   
4. Now add all dry spices, including salt to taste. Add eggs to this mixture and simmer the gas. Cover and fry this whole mixture till it has a rich red-brown color. This process is referred to as kosha in bengali. Slow cooking over low flame.
   
5. Optional: add ghee for flavor and garnish with cut dhania and 1/2 tsp bengali garam masala