Wednesday, March 30, 2011

Koraishutir Kochuri and Aloor Dum

Koraishutir Kochuri (Peas Kochuri) has always been our Winter favorite. Even though its now officially Spring, temperatures are still below 0F so I thought of treating us with this seasonal delicacy Koraishutir Kochuri and Aloor Dum. This is Peas stuffed deep fried flat bread, which is very simple to make using Frozen Green Peas. For the Aloor Dum, I prefer to use the small red potatoes which reminds me of the 'Notun Aloo'.

Ingredients: Koraishutir Kochuri
  • 1 cup All Purpose Flour/Maida
  • Warm Water
  • 2 tsp Oil
  • 1 cup Frozen Peas
  • 1 tsp Fennel Seeds
  • 1/2 inch Ginger
For the filling, grind the Peas, Ginger and the Fennel Seeds to a paste. In a pan, heat about 2tbsp oil and fry the paste till its cooked and dries up. 

To make the dough, sift the flour add salt and oil. Knead the dough using warm water to make a soft dough. Divide the dough into small balls and stuff with the filling. Roll them out.

Heat oil in a pan and deep fry the kochuri. Seal the balls well with the stuffing so that the paste does not come out when frying.

Ingredients: Aloor Dum
  • 10-12 small red potatoes
  • 1 Bay Leaf
  • 1 tsp Cumin Seeds
  • 1 tbsp Roasted Cumin Powder
  • 1/2 tsp Turmeric Powder
  • 1 medium sized Tomato, chopped
  • 1 tbsp Lemon Juice
  • Cilantro, chopped

This niramish Bengali style Aloor Dum is very easy to make. Boil and peel the skin of the potatoes. Then marinate them in Mustard Oil, Lemon Juice, Salt and Turmeric Powder for about 30 minutes. In a pan, heat 2 tsp oil, Cumin Seeds and Bay Leaf. After few seconds add the Ginger Paste and the chopped Tomato, stir fry. Then add the Turmeric Powder, Roasted Cumin Powder, salt and Green Chilli as per taste, cook for some more time till you see the oil separating out. Then add the marinated potatoes, 1/2 cup water and give this a boil. Garnish with Roasted Cumin Powder and Cilantro. Serve this mouth watering dish with Koraishutir Kochuri / Hinger Kochuri.

Thursday, March 17, 2011


Holi, the festival of colors is the most fun festival in India. As we are far away from our loved and dear ones, and its been years I have played with colors on this special day, I miss Holi. So to enjoy this day I decided to make the Bengali sweet, Malpua, as any festival is incomplete without sweets. Malpua is a fried pancake dipped in sugar syrup.

Ingredients: Malpua
  • 1/3 cup Rice Flour
  • 2/3 cup Maida (All Purpose Flour)
  • 1 tbsp Fennel Seeds (Saunf/Mouri)
  • 1 cup Milk
Ingredients: Simple Syrup
  • 2 cups Water
  • 2 cups Sugar
  • Pinch of Saffron
  • Green Cardamom (Elaichi) Powder
To start with the simple syrup, boil equal parts of water and sugar. Add a pinch of saffron and Elaichi Powder for flavor. Keep the syrup warm in low flame.

For the Malpua, mix the Rice Flour and Maida, add a pinch of salt, and the Fennel Seeds. Slowly add milk and stir well, there should not be any lumps.

Once the batter is ready, heat oil in a wok, gently pour one ladle of the batter in hot oil. Deep fry the Malpua, till you see the nice golden color.

When the Malpua is fried, and the edges are crisp, drain the excess oil and soak them in the hot sugar syrup. Keep them in the syrup for about 5 minutes till they become a little soft, serve them hot. You can even make Rabri to serve with the Malpua.

Wednesday, March 16, 2011

Doi Rui

Doi Rui, is another favorite of Bengali's. My mom, and aunts used to make this Bengali delicacy on special occasions. This recipe is curd or yogurt based, and the taste is a little sweet.

Ingredients: Doi Rui
  • 6 Rui/American Carp Pieces
  • 1 large Onion Paste
  • 2 tsp Ginger Paste
  • 1/2 cup Yogurt
  • 1 Cinnamon Stick
  • 2 Cloves
  • 2 Cardamom Pods
  • 1 Bay Leaf
  • 1 tbsp Raisins
  • 1-2 Green Chillies
  • 1 tsp Ghee
  • 1/2 tsp Garam Masala Powder

Clean the fish pieces, lightly rub salt and turmeric powder and shallow fry them.

In a pan, heat 2 tsp oil, add the Bay Leaf, the Cinnamon, Cloves and Cardamom. After about a minute, add the Onion paste, Ginger paste and stir fry till the onions turns brown. Beat the curd/yogurt with salt and sugar and keep it aside. Switch off the gas, and let the pan cool before pouring in the beaten yogurt, to avoid curdling of the yogurt. Stir well to avoid any lumps. Then turn the gas to low, cover and cook for about 10 minutes. Next add the fried fish pieces, raisins, salt and green chillies to taste. Simmer and bring the gravy to boil, add the Ghee and the Garam Masala Powder. Serve this Doi Rui over plain Basmati Rice.

Tuesday, March 15, 2011

Aloo Tikki Chole Chaat

Chaat, is definitely the national snack of India, a traditional street food and something which all Indians are always home sick about. Any form of Chaat is full of flavor, sweet, tangy, spicy, salty, crunchy, soft, topped with cold yogurt and various chutneys. Last weekend with the Day Light Savings, I had this sudden burst of energy to make Aloo Tikki Chole Chaat in the evening. I had all the store bought chutneys so it was easy and quick for me to just concentrate on the Tikki and Chole.

Ingredients : Aloo Tikki
  • 2 Potatoes, boiled
  • 1/2 cup Frozen Green Peas
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Bread Crumb
  • Salt to taste
  • 1/2 tsp Chaat Masala
  • 1/2 tsp Lemon Juice
  • Green Chilly

Boil the Potatoes and peel the skin off. Mash them well along with the Green Peas. Next mix all the Spices, Bread Crumb, Salt and Green Chillies to taste. Make round balls and flatten them.

Heat 1 tsp of oil in a skillet and shallow fry the Aloo Tikki, till both the sides turn brown.

Ingredients : Chole
  • 1 Can Garbanzo Beans
  • 1 Cinnamon Stick
  • 2 Cloves
  • Onions, chopped
  • 1 tsp Ginger Garlic Paste
  • 2 tsp Chole Masala
I use canned beans, so I prefer to boil them in salt water for about 10 minutes. Heat oil in a wok, add the Cinnamon and the Cloves, then add the chopped onions and fry them till they become soft. Add the Ginger Garlic paste, Chole masala and cook till oil separates. Next add the boiled beans, add about 1 cup of water, cover and cook for another 10 minutes.

Aloo Tikki Chole Chaat Preparation:
  • 1 cup Yogurt, mixed with Salt, Sugar and Cumin Powder
  • Tamarind Chutney
  • Green Chutney
  • Onions, chopped to garnish
  • Chopped Cilantro to garnish
  • Sev
  • Chaat Masala
In a bowl, pour a ladle of Chole, place 2 Aloo Tikki on top. Pour the prepared Yogurt, Tamarind and Green Chutney. Garnish with chopped Onions, Cilantro, Sev and sprinkle Chaat Masala. Enjoy this spicy tangy Chaat.

Wednesday, March 9, 2011

Luchi and Ghugni

Luchi, a deep fried Indian Flat-bread, also known as Poori is another favorite of most Bengalis. I like to make the vegetarian Ghugni (Yellow Peas Curry) with sliced coconut and serve as a side with this deep fried Luchi. From the days of my childhood, whenever I would ask my ma to make me some good food, she would make me Luchi, and I would be delighted. Luchi can also be served with Cholar Dal.

Ingredients: Luchi / Poori
  • 1 cup All Purpose Flour (Maida)
  • 2 tsp Oil
  • Pinch of Salt
  • Warm water
  • Oil to deep fry
Take the Maida in a bowl, add the oil and the salt and mix well. Then knead the  dough by adding warm water slowly till the dough is soft. Keep it covered for around 20 minutes. Make small balls and roll them out in round shapes. Heat oil in a wok for deep frying them. Check the temperature of the oil, drop a pinch of dough and see if that floats up. Now fry the Luchi one by one.

Ingredients : Ghugni (Yellow Peas Curry)
  • 2 cups Yellow Peas
  • 1/2 tsp Cumin Seeds
  • 1 Bay Leaf 
  • 1 Potato, diced (Optional)
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1/2 cup sliced Coconut pieces
  • 1 tsp minced Ginger
  • 2 tsp Roasted Cumin Powder
  • 1/2 tsp Garam Masala Powder

Soak the Yellow Peas in water for about 3 hours and pressure cook them (1 whistle) and keep it aside. Heat oil in a pan, add the Cumin Seeds and the Bay leaf. Next add the chopped onions and the potatoes, fry them till they become light brown. Add the sliced Coconut, minced Ginger and the chopped Tomatoes. Stir fry them for about 5 minutes.

Add the Turmeric Powder, Roasted Cumin Powder, salt and green chillies. Add little water and cook the gravy till oil separates. When the gravy is prepared add the boiled Yellow Peas and cook for about 5 minutes. Sprinkle the Garam Masala and serve hot as a side with Luchi.


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