Dhokar Dalna – Bengali Lentil cake Gravy

  
This was the authentic Bengali gravy made with lentil cakes and the potatoes simmered in coconut milk. 

This was the challenge for this month’s south VsNorth challenge. Nabanita of Esho – Bosho – Aahare has challenged the south team with this delicious gravy.

  This is a traditional Bengali satvik dish with out onion and garlic. In this deep fried lentil cakes are simmered in a rich gravy of coconut milk, cashew – raisin paste and potato and seasoned with cumin, ginger paste and garam masala.

  Though the Bengali meaning of dhoka is “to cheat”, here the dhokas are the fried lentil cakes.

 The lentil cakes tastes similar to masal vada somewhat. I munched few when fried.

 The making of this gravy may seem difficult for the beginners but I find it was easy.

Requirements:

For lentil cake:

Channa dhal – 1 ½ cup

Matar dhal  / Split peas dal ( Pattani paruppu ) – ½ cup

Grated coconut – ½ cup

Ginger paste – 1 tsp

Onion seeds – 2 tsp ( I didn’t use )

Red chilli – 3

Turmeric powder – 1 tsp

Salt to taste

Oil – 1 tbs

Oil for frying the lentil cakes

For Gravy :

Potato – 3

Tomato – 1

Coconut milk – 2 cup

Grated coconut – ½ cup

Ginger paste – 1 tbs

Asafetida – ¼ tsp

Cumin seeds – 1 tsp

Cumin powder – 1 tbs

Slit green chillies - 3

Garam masala powder – 2 tbs

Red chilli powder – 1 tsp

Turmeric powder – 1 tsp

Cashew raisin paste – 4 tbs ( 20 cashew and 15 raisins )

Oil – 2 tbs

Salt as required

Method :

Making of Lentil cakes :

Wash and Soak both dhals for 2 hours.

Drain out the excess water and grind into a coarse paste with the ginger and red chillies. Green chilli is used in original recipe , I used red chilli instead.

Add in the turmeric powder , onion seeds , salt , grated coconut and mix well.

Heat a tablespoon of oil in the kadai and add this mixture and cook in medium flame.

Keep stirring till the mixture is cooked well. It will change color to darker. It won’t stick to the pan.

Add this to a greased flat tray and let it cool.

Cut into pieces of required shape , I cut into squares.

Heat oil in a kadai ,  deep fry these lentil cakes till golden brown.

Making of gravy :

Soak the cashew and raisins for 20 minutes and grind into a fine paste.

Chop the tomato into fine pieces.

Chop the potato into cubes.

Heat a tablespoon of oil in a pan , and sauté the potatoes.

Add in the turmeric powder and half a teaspoon of salt.

Sauté till the potatoes are became golden brown in colour.

Take out and keep aside.

In the same pan , add the remaining oil , cumin seeds , asafetida and let it crackle.

Add the slit green chillies , ginger paste and chopped tomatoes , sauté well.

Add  in the cumin powder , red chilli powder , turmeric powder , garam masala and mix well.

Add the grated coconut , coconut milk , cashew raisin paste and mix well.

Add in the sauted potatoes and required salt.

Let it simmer for 5 – 8 minutes.

Add in the lentil cakes and mix well.

Take off from flame and serve.

Serve along with rice , roti. We had it with chappati.

This gravy was with the flavor of coconut and dhal . It has a combination of tastes like sweet and  spice.

Note :

Add the lentil cakes just before serving.

To enhance the taste add a spoon of ghee to the gravy.

Coconut milk must be medium thick.

While cooking the grounded lentil mixture use a tablespoon of oil only not more than that.

Deep fry lentil cakes gently in a medium flame for even cooking.

        

  @ foodelicious

                      

Khandvi – Gujarati Farsan / Snack

  Khandvi was the 7^th challenge for the south team in SNC. 

   This month Hetal of Gujarati Zaika challenged the south team with the famous Gujarati snack – Khandvi.

 I had already made her recipe for another event. Check the recipe here.

 I had tasted this healthy snack which my sister makes. I was making it for the first time.

 It was a healthy snack suitable for kids, as the besan flour used to make this is a rich source of protein. Everyone will like this snack for its taste as well as its vibrant yellow color.

 This snack is easily made with few ingredients which are easily available in everyone’s pantry.

Requirements:

Besan flour – 1 cup

Sour curd – ½ cup

Turmeric powder – ¼ tsp

Water – 1 ½ cup

Salt as required

Sugar – 1 tsp

For Tempering:

Mustard seeds – 1 tsp

Oil – 1 tbs

Sesame seeds – 1 tsp

Hing / Asafoetida – 1 tsp

Curry leaves – 8 - 10

Green chilly chopped – 1

Whole Red chilly – 1

For Garnish:

Grated coconut – 2 tbs

Chopped coriander leaves – 2 tbs

Chilli powder – a pinch

Method :

Sieve the besan flour twice to avoid any hard pieces. As this avoid lump formation in the batter.

In a bowl, add the besan flour, salt, sugar, turmeric powder, curd and water, mix well without any lumps.

Heat a nonstick pan, add this besan mixture and keep stirring in medium flame.

After about 10 minutes, the mixture will thicken and the raw smell of the besan went off.

Grease the kitchen counter / flat plate with few drops of oil.

Spread this cooked besan mixture on the greased surface to as thin as possible.

Let it be for 5 minutes.

Cut with a knife into long strips of 2’’ diameter.

Roll it tightly as possible. Place this rolls in the serving plate.

Heat oil in a pan , add the mustard seeds and let it crackle.

Add in the sesame seeds and hing.

Add the chopped green chilly , whole red chilly and curry leaves sauté for a second.

Add this tempering over the khandvis.

Sprinkle the grated coconut , coriander leaves and red chilli powder on each khandvi.

Khandvis are ready to be served.

Channa Dhal halwa / Burfi

   Channa dhal ( Kadalai  paruppu ) halwa was the challenged posed by Kirti of Flavours from my kitchen for our south team of SNC.  To know more about SNC go to Divya’s space , click here.

   This was the six challenge in this series. I am happy to participate in all the challenges.

I made this halwa yesterday , everyone in my family enjoyed it.

   Kirti had mentioned in her post that , she learned this recipe from her mother , and I am happy to dedicate this post to my mom and all other moms worldwide.

   This halwa was easy to make with few ingredients which are readily available in everyone’s pantry.

Milk plays a main role in this halwa , as it gives a unique flavor and taste. I liked it very much.

Requirements :

Channa dhal – 1 cup

Ghee – ½ cup

Sugar -1/2 cup

Milk – 2 cup

Cardamom powder -1/2 tsp

Pistachios – 6

 

Method :

Wash and soak the dhal in two cups of water for 2 hours.

Drain the excess water , as the water used for soaking can’t be used in cooking.

Add a cup of water and cook in low flame for ten minutes.

Pressure cook can be done for 2 – 3 whistles. I didn’t pressure cook.

Drain the excess water. Let it cool.

Mash with the ladle or wooden masher. I used the mixer to mash , just 2 turns is enough , or else it will become soft.

Melt the ghee in a pan , add in the mashed dhal and fry well.

Ghee will separate on top.

Add a cup of milk and mix well. Keep stirring.

After few minutes the milk will be absorbed .

 Add the remaining milk and keep cooking till all the milk is absorbed.

Add the cardamom powder and sugar , mix well.

Take off from flame , when the halwa won’t stick to the pan.

Add the chopped pistachios.

Channa dhal halwa is ready to serve.

If you want to cut into pieces , cook for another five minutes.

Pour into a greased tray and cut into desired shape.

 

@ vimitha's space 

  @ ENINNIYAE ILLAM

 @ bengalicusine by cuponation

 @ Priya's versatile kitchen

Karaishutir kachuri With Alur Dum / Green Peas Kachori with Dum Aloo

  This was the 5^th challenge of the SNC .

                                         

 Sanoli Gosh  of north team , posed this challenge of Matar kachori and dam aloo to the the south team. To know more about the challenge and group ,visit divya's space  click here.

  I had made a kachori with peas filling, check here. In that I used the peas as whole.

 In this recipe it was the grounded peas is stuffed inside the dough and deep fried , which is served with the spicy dum aloo. This spicy gravy goes well  with the sweet taste of kachoris from the green peas.

 This green peas kachori is a Bengali delicacy , served specially for the breakfast or dinner. I made it for evening , we finished off in the evening itself.

I replaced maida fully with the whole wheat flour to make these kachoris.

Bengalis make these during winter season, as green peas is available abundantly then. We can make with the dried green peas also.

 The recipe may seems long and difficult , but   it was so easy to make with minimal preparations.

                            

Green Peas Kachori – Bengali Recipe

This kachori is made with the grounded green peas stuffed In the dough and deep fried in hot oil.

Requirements :

For dough :

Whole wheat flour / Maida – 2 cup

Oil – 2 tbs

Salt to taste

Water as required

For the filling :

Green peas – 2 cup

Ginger – 1’’

Sugar – 1 tsp

Hing/ Asafoetida – ¼ tsp

Cumin powder – 1 tsp

Oil / ghee – 4 tbs

Green chilly – 2 - 3

Grated Ginger  – 1 tsp

Salt as required

Method :

Making of Dough :

 Mix the flour , salt and oil together.

Knead it well by adding the required water and make a soft dough. About half the quantity of water is needed. Say for two cup of flour 1 cup of water is needed.

Cover the dough and let it rest.

For filling :

Grind the green peas and  green chilli to a coarse paste.

Melt the butter , add the hing.

Now add the grounded green peas paste. Stir well in medium flame. There will be a nice aroma of the green peas.

Add the grated ginger and mix well.

Add the cumin powder , sugar and salt , mix well.

Keep stiring till all the water content is evaporated.

Let it cool and make into small balls.

Filling for the kachoris is ready.

Some will add freshly roasted and grounded red chilly and cumin powder as well as aniseed power. These will act as flavouring and spicy agents.

Making kachoris :

Take the dough and shape into small round balls.

Press a ball with the rolling pin to a circle of 3’’ diameter.

Place a ball of the filling and cover on all sides. Seal the edges well to avoid leaking of the filling.

Press again with the rolling pin to 5’’ diameter .

Deep fry the prepared kachori in hot oil.

 Fry till golden brown on both sides.

 

Another Method – Pressing with hand

Take a dough ball , place it in the left palm and press it with the right hand fingers and flatten.

Place the filling in the center.

 Cover all the sides.

Flatten again with the fingers carefully.

Deep fry the kachori in hot oil.

Repeat the same with the remaining dough and filling.

Green peas kachoris is ready.

This has a sweet taste; I liked it without any sides.

 Dum Aloo - Spicy Potato Gravy

I had already posted kashmiri dum aloo . I like this gravy with roti and pulov. I usually use the baby potatoes in making this gravy.

 This Bengali version uses hing while tempering.

Requirements :

Baby potatoes – ½ kg

Asafetida – ¼ tsp

Cumin seeds – ½ tsp

Fennel seeds – ½ tsp

Handful of Green peas

Bay Leaf – 1

Green chilli – 3 – 4

Tomato – 1

Turmeric powder – ½ tsp

Cumin powder – ½ tsp

Grated ginger – 1 tsp

Coriander powder – 1 tsp

Chilli powder – 1 tsp

Sugar – ½ tsp

Garam masala – ½ tsp

Chopped coriander leaves

Curd – 1 cup

Oil – 2 tbs

Salt as required

Method :

Wash and cook the baby potatoes.

Remove the skin and keep aside.

Heat a spoon of oil , add the potatoes and sauté till golden brown. Keep aside.

Add the remaining oil in the same pan.

Add the asafoetida, cumin seeds and fennel seeds. Let it crackle. Add the bay leaf and sauté.

Add the chopped tomato , grated ginger and slit green chilies  Sauté well till the tomatoes are mashed well.

Add the green peas and sauté for a minute or till oil separates on top.

Now , add the chilly powder , coriander powder , garam masala ,turmeric powder and cumin powder . Saute for a minute till raw smell leaves.

Add the sugar and required salt, mix well.

Add the curd and mix well. Add half cup of water and allow to boil.

Add the sauted potatoes and cook on medium flame for five minutes.

Add the chopped coriander leaves and mix well.

Dum aloo is ready to serve.

Serving :

Serve the hot kachoris with the spicy dum aloo.