Enchorer Dalna (Curried Green Jackfruit)

Ingredients-

500gms enchor or green jackfruit
4 potatoes
2 tablespoons coriander paste
1 tablespoons cummin paste
1 and half teaspoons turmeric paste
1 teaspoon chilli paste
1 teaspoon garam masala paste or powder
2-3 bay leaves
1/4 teaspoon whole cumin seeds
3 tablespoons oil
1 tablespoons ghee
salt and sugar to taste

Method-

1.Cut the jackfruit into small pieces, remove the outer skin, seeds, the fibrous portion retaining only the 'meaty' portion. Boil the fruit pieces in a pan of water for 15 mins and drain well.
2. Peel and cut the potatoes in four lengthwise and then cut across to make 8 pieces.
3. Heat oil in karai and fry the potatoes until light brown. Remove fromthe pan and keep them aside.
4. Add all the masala pastes, salt and sugar to taste to the pan.
5. Stir well and fry several minutes sprinkling water as necessary. Continue stirring and frying until "masalas "change color.
6. Add one cup water, stir and add the boiled "enchor" and the potatoes. Simmer gently until the potatoes and "enchor" are both cooked and there is a small amount of gravy in the pan.
7. In a separate pan, add the bay leaves and whole cummin seeds to fry in 1 tablespoon of "ghee".
8. Stir - until the masalas stop spluttering.
9. Pour on to "Enchor Dalna". Stir well.

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Vegetable bajji

Yield 4 Servings

Measure Ingredient:

Any on the following vegetables can be used to make bajji:
1 Raw green plantain (peeled); cut into thin slices
1 Potato; peeled & sliced
1 Onion; peeled & sliced
1 Chako (chayote); peeled & sliced
Cauliflower; cut into florets
Oil; for deep-frying
1 cup Bengal gram flour (besan; chickpea flour)
1 teaspoon Red chilli powder
½ teaspoon Ground coriander
½ teaspoon Asafoetida powder
1½ tablespoon Rice flour
Salt; to taste
½ teaspoon Cumin seeds
1 teaspoon Ghee
Water; as required

BATTER To Make Batter: Sift the Bengal gram flour, red chilli powder, gound coriander, rice flour, and salt to taste into a large mixing bowl. Add the cumin seeds and ghee. Combine ingredients well. Add sufficient water to make a thick batter of pouring consistency, and beat until smooth. Peel and prepare the vegetables as necessary. Wash the vegetable slices and pat dry. Heat oil in a heavy frying pan or skillet. Dip the vegetable slices into the batter, and deep-fry until golden in color. Drain the bajjis on a sheet of brown paper or absorbent kitchen paper. Serve hot with chutney or tomato ketchup. Makes 15 - 20 bajjis.

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Pyajklir chochuri

Yield 4 Servings
Measure Ingredient:

1 medium Eggplant
1½ tablespoon Vegetable oil
2 eaches Red chiles, dried
¼ teaspoon Five-spice powder
¼ teaspoon Turmeric
½ teaspoon Salt
2 teaspoons Roasted red chile paste
1 tablespoon Water
1 cup Green onions, chopped

Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a large skillet & fry red chiles until they darken: this only takes a few seconds in hot oil. Add five-spice powder & fry until it starts to crackle. Stir in the turmeric & salt, followed by the red chile paste & water. Mix well. Add the eggplant, cover & simmer 10 to 15 minutes. Add green onions & simmer a further 2 minutes. Serve at once otherwise the green onions will lose their color.

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Chholar ghughni

Yield 4 Servings

Ingredient:

2½ tablespoon Vegetable oil
1 each Bay leaf
2½ cup Onion, finely chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
½ teaspoon Turmeric
2 teaspoons Cumin, ground
2 teaspoons Coriander, ground
1 teaspoon Green chili, seeded & minced
½ cup Tomatoes, chopped
¼ teaspoon Salt
1½ cup Chick peas, cooked
Mild raw onion rings
Roma tomatoes, chopped
Cilantro, chopped

GARNISH Heat oil in skillet & add bay leaf & onion. Fry until richly browned, but not burnt, 15 to 20 minutes. Stir often while cooking. Stir in the ginger & garlic & cook for several minutes. Add turmeric, cumin, coriander & chili, mix well. Add tomatoes & salt. Slightly reduce heat, cover & cook until the tomatoes begin to disintegrate & a thick sauce forms. Stir occasionally to prevent sticking, adding a little water if necessary. Add cooked chick peas & cook for 5 more minutes. Remove from heat & let stand for a few minutes. Serve with garnishes. This dish is excellent with hot potatoes.

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Chholar dal

Yield 4 Servings
Measure Ingredient
1 cup Chick peas, soaked
¼ teaspoon Turmeric
1 each Green chile
½ teaspoon Salt
2 teaspoons Cumin, ground
2 tablespoons Raisins
1½ tablespoon Vegetable oil
1 each Bay leaf
1 each Dried red chile
5 eaches Cardamom pods
1 each 2" cinnamon stick
2 eaches Cloves
¼ teaspoon Kalonji seeds
1 tablespoon Green chile, seeded & minced
2 tablespoons Coconut, shredded
¼ teaspoon Garam masala
Ghee, optional

Cook chickpeas in water with turmeric & whole chili for about 1 hour or until they are very tender. Discard whole chilies. Add salt & cumin & remove from heat. Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan, add raisins & bring back to a simmer. Keep warm. Heat oil in a small skillet. Fry bay leaf & red chili until the chili darkens. Fry cardamom, cinnamon & cloves for 5 seconds. Add kalonji & fry a few seconds longer. Turn heat to low & add minced chili & coconut. Cook for a few seconds, stirring constantly. Remove from heat & pour over the dal. Simmer a couple more minutes & remove from heat. Garnish with lemon wedges, sprinkle with cilantro & ghee & serve.

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Bhaja muger dal

Yield 4 Servings

Ingredient:

1 cup Yellow split mung beans
5 cups Water
¼ teaspoon Turmeric
2 eaches Green chiles
¾ teaspoon Salt
1 teaspoon Sugar
2 teaspoons Cumin, ground
2 teaspoons Coriander, ground
1½ tablespoon Vegetable oil
1 each Bay leaf
½ teaspoon Kalonji seeds
3 tablespoons Ginger, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Garam masala
2 tablespoons Lemon -=OR=- lime juice
Ghee, optional
Green chile, slivered, for garnish

Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 minutes. The dal will acquire a lighter color & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm. Heat oil in a skillet. Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Blend in the garam masala, lemon or lime juice & ghee if desired. Cover & let stand to let the flavors develop. Garnish & serve.

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Begun posto

Yield 4 Servings
Measure Ingredient
1 medium Eggplant
2 tablespoons Vegetable oil
2 eaches Red chiles, dried
¼ teaspoon Fenugreek seeds
1½ tablespoon Garlic, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
¼ cup Water
2 tablespoons White poppy seeds, ground into a paste
½ teaspoon Salt
½ teaspoon Sugar
Green onions, chopped, for garnish

Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a skilelt over medium-low heat. Fry red chills until they darken. Add fenugreek, garlic & & green chile & stir until the garlic turns light brown, do not burn. Add turmeric & water. Bring to a boil. Lower heat slightly & stir in the eggplant. Add poppy seed paste, salt & sugar. Mix well. Simmer, covered, for 20 minutes. Stir occasionally to prevent sticking. Remove from heat & let stand for a few minutes before serving. Garnish with green onion.

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