LOBRAR TORKARI

Dear friends, this recipe is specially made during the  Durga Puj. This is a  Bengali Mixed Veg Sabzi (Labra Torkari) … It goes extremely well with Bengali Bhoger Khichuri. Hope you will try it. :) 

 INGREDIENTS

Brinjal- 2 pcs cubed

Carrot- 2 pcs cubed

Cauliflower - 7-8 florets 

French beans- 5-6

Potatoes- 2 medium sizes cut into cubes

Drumsticks- 2

Peas- 1/2 cup

Pointed Gourd ( Parval) - 4-5 cut into cubes

Pumpkin- 1/2 cup cubed

Mustard Oil- 1/3 cup

Tej Patta ( Bay leaves)- 2

Dried Red Chilli - 2

Panch phoron - 1.5 tsp

Grated coconut- 1/4 cup

Jeera Powder- 1.5 tsp

Ginger paste- 1 tbsp

Kashmiri Red chili powder - 2 tsp

Turmeric powder- 

Green chili- 2 slit

Sugar - 2 tsp

Ghee- 2 tbsp

Salt- as per taste

Garam masala- 1.5 tsp

Water- 1 cup

Coriander leaves for garnishing

METHOD

1. Heat a pan and put mustard oil and bring it to the extremely hot.

2. Add bay leaves, Dried Red chili, Panch phoron splutter all then mix cubed potatoes, pointed gourd, carrot, drum stick, cauliflower, salt, turmeric, and grated coconut cover it and cook on a medium flame for 5-7 minutes. ( In this stage we don't mix all veg together as some veg take minimum time to get cook)

3. Now add pumpkin and cook for another 5 minutes. 

4. Add brinjal, Peas, ginger paste, jeera powder, red chili powder, and water mix well cover it again and cook for 10-15 minutes on a medium flame.

5. Now add slit green chili, salt, and sugar mix it and cook on a medium flame for 2 minutes without a lid then switch off the gas. 

6. Add garam masala and ghee. Mix together well. Garnish with coriander leaves and serve with hot  Bengali Khichuri. 

CABBAGE PEAS CUURY

Ingredients 

• Cabbage (patta gobhi) about 4 cups shredded, about 400 gms
• Green peas 1 cup
• Ginger 1 ½ inch piece
• Green chilies 1-2
• Cumin seeds 1 tsp
• Coriander leaves 1 bunch
• Tomatoes 2 medium 
• Asafoetida 2 pinch
• Turmeric powder ½ tsp
• Red chili powder ½ tsp
• Coriander powder 2 tsp
• Garam masala ¼ tsp
• Salt 1 ¼ tsp or to taste
• Kasoori methi (Dry Fenugreek leaves) ¾ tsp
• Oil 1½ tbsp

Method -: 

• Wash the cabbage and finely shred the cabbage into about 2 inches long pieces. (Start cutting the cabbage from a side. Then change the side to get even pieces).
• Wash the green peas and keep aside.

   

• Make a paste of coriander leaves, ginger and tomatoes. Keep aside.

   

• Heat oil in the wok on medium heat . Add cumin seeds.

   

•  When seeds change the color add asafoetida. Reduce the heat and add green peas and chopped chilies and fry for few seconds.

 

• Once peas are soften add cabbage and let it cook 10-12 minutes.

   

• Mix tomato paste in it. Now add turmeric powder, salt,red chili powder, garam masala, kasoori methi and coriander powder mix well . Cover the lid and cook the vegetables on low heat until cabbage  get tender.

 

 

• Serve with chapati.

         

MIXED VEGETABLE

Ingredients :

150 gm cauliflower

150gm French beans
150 gm carrots 

4 Onion (cut into rings)

1/2 cup shelled peas

1" ginger grated

2 green chillies chopped

3 tomatoes chopped

1/2 tsp haldi powder(turmeric)

1/2 tsp garam masala

1 tsp dhania powder (coriander)

1/2 tsp red chilli powder

1 tsp tandoori masala

2 laung (cloves) crushed to a powder

Oil

Method : 

 

• Peel carrots. Divide into two lengthwise. Cut into diagonal slices.
• Thread french beans. Cut into 1/2" diagonal slices. Cut cauliflower too.
• Heat oil. add onions and cook till transparent.
• Add ginger and green chillies. Cook for 1 minute. add haldi powder. Mix well.
• Add tomatoes and cook for 3-4 minutes.
• Add garam masala, dhania powder and red chilli powder. Cook till oil separates.
• Add beans, carrots, cauliflower and peas. Stir fry for 3-4 minutes. Cover and cook on low flame till vegetables are done.
• Add tandoori masala and powdered laung. Mix well. Serve hot.

TOMATO FRY

Ingredients

Tomato – 3 nos

Onion – 3 nos Kashmiri chilly powder – 1 tbsp Tomato sauce – 1 tbsp Salt - as required Oil – 1 tbsp Mustard seeds – ½ tsp Curry leaves - 1 sprig Coriander leaves - to garnish

 Method

• Chop tomatoes and onions into thin rings.
• Add oil to a Kadai and splutter mustard seeds.
• Add chopped onions and curry leaves and saute till they slightly start to brown.
• Meanwhile mix red chilly powder and tomato sauce with the chopped tomatoes.
• Add this to the sauted onions, add salt and mix well.
• Add 2-3 tablespoon of water, mix well and close with a lid.
• Cook on simmer for 5 minutes.
• Garnish with chopped coriander leaves.

DRY ALOO PARWAL

Ingredients :-

            250 gm. parwal, quartered lengthways

             250 gm. potato, peeled and sliced into fingers

            1 medium onion, peeled and finely sliced.

             2 tablespoon mustard oil (other oils will also do).

            1 teaspoon cumin seeds or  mustard seeds

            2-3 cloves garlic, crushed or grated

            1 dry red chilli, broken up

             1/2 inch piece of ginger, peeled and grated.

             1/2 teaspoon turmeric powder.

           1 teaspoon coriander powder.

             1/4 tsp. red chilli powder (adjust to taste).

             1 teaspoon salt.

            1/2 tsp. Garam Masala

Method :-

  

• Place vegetables in a bowl and add garlic, salt and all the spices, except garam             masala. Mix well  and keep aside.
• Heat the mustard oil in a wok or karahi.
• Add the dry red chilli and cumin seeds and wait until seeds splutter. Be careful not to let them burn.
• Add onions and fry until lightly browned.
• Add the vegetable mix and stir fry for a minute or two.
• Now lower the heat,cover and cook until the potatoes are cooked, stirring from time to time. If   the  vegetables are fresh, no extra water needs to be added; otherwise sprinkle some water, to  it    from catching.
• Sprinkle the garam masala. Raise heat and stir-fry, until all liquid is absorbed and the vegetables look shiny. Turn heat off.
• Serve with Plain Paratha.

CHHOLE METHI ALOO

Ingredients :

250 gm Chhole ( Boiled)

1 bunch Green Methi Leaves

5-6 Boiled and fried Potatoes

Oil

Salt as per taste

1 large onion finely chopped

2 tbsp Garlic paste

1 tsp Green chilly paste

2 tbsp Tomato puree

1 tsp Red chilly powder

1/2 tsp Turmeric powder

1 tsp Chhole masala

1/2 tsp Chat masala

1 1/2 tsp lemon juice

Method :

 

• Soak Methi leaves in slat water about 10 minutes. Sieve it and keep aside.
• Heat 2-3 tbsp oil add methi leaves and saute for 2 minutes and keep aside.
• Again heat 1 1/2 tsp oil add finely chopped onion saute till translucent, add garlic paste and green chilly paste and saute for minutes.
• Add tomato puree and mix well, cook for 4-5 minutes.
• Mix red chilly powder, turmeric powder, chhole masala and chat masala saute for 5 minutes till oil seperates.
•  Add fried methi leaves and Fried potatoes mix well so that masala coated over it.
• Add 1/4 cup water and boiled chhole, salt and lemon juice mix well. Add more 1/4 cup water and cook for 8-10 minutes.
• Serve hot with chapati or rice.

TAMATAR KI KADHI

Ingredients :

8 Tomatoes ( Puree)

4 cups Besan

1 tsp Red chilly powder

1/2 tsp Turmeric powder

1/2 tsp Mustard seeds

1/2 tsp mustard seeds

A pinch Asafoetida

4-5 Whole dry red chilly

5-6 curry leaves

2 tbsp Coriander leaves ( chopped)

Method : 

 

• Take Besan in a bowl. Add salt red chilly powder, turmeric powder and mix well.
• Add tomato puree and whisk well. Add 2 cups of water and mix.
• Heat a non stick pan. Add oil mustard seeds and cumin seeds and roast till seeds splutter.
• Add a pinch of Asafoetida, broken red chilly, curry leaves and roast for few seconds.
• Add the tomato mixture and mix well.
• Once the mixture comes to boil reduce heat and cook for about 10 minutes till the mixture is thickened and well cooked.
• Add chopped coriander leaves and serve hot.

KARAHI MASHROOM CURRY

Ingredients :

Mashrooms 250 gms

1 capsicum

2-3 tbsp oil

2-3 tsp finely chopped coriander leaves

Paste of 3 tomatoes, 1 green chilli, 1" ginger and 10-12 cashew nuts

1/4 tsp red chilly powder

Salt as per taste

1/4 tsp garam masala

1/4 tsp turmeric powder

1/4 tsp coriander powder

2 tsp dry fenugreek leaves ( Kasuri methi)

A pinch of Hing

1/2 tsp Cumin seeds

Method :

        

• make a thin slices of mashrooms.
• Also cut capsicum and remove stalk and seeds. Make medium size square pieces of capsicum.
• Heat 2 tsp oil. When oil gets hot add capsicum pieces and cook for 2-3 minutes until becomes little crunchy.
• Now take them in a bowl.
• Add rest of the oil in wok. when its gets heated add asafoetida, cumin seeds and turmeric powder saute for few minutes then add tomato,green chilly, ginger and cashew nut paste in it.
• Cook untill oil starts floating on the surface.
• Also add coriander powder, red chilly powder and dry fenugreek leaves saute till masal becomes greasy .
• Now add mashrooms, roasted capsicums,slat, garam masala and green coriander leaves.
• Cook for 2-3 minutes. Add 1/2 cup of water to make gravy. Mix well.
• Now cover the wok with lid cook for 2 minutes on medium flame.
• Curry is ready serve with roti or pulav.

PANEER MAKHANI

Ingredients:

200 gm Paneer( cut into pieces)

3-4 Large tomato finely chopped

1 tsp chopped ginger

2 tbsp ghee/oil

2 green cardamoms seeds crushed

2 green chillies

Salt to taste

1/2 tsp garam masala

1/2 tsp red chilly powder

1 tsp tomato ketchup

4 tbsp cashew nut paste

2 tsp Kasoori methi ( dry fenugreek leaves)

1/2 cup cream or malai

Method :

        

• Make a puree of tomatoes, ginger and green chilly.
• Heat oil/ghee in a wok, add tomatoes puree,saute for few minutes add green cardamoms powder, red chilly powder, salt and garam masala saute again till oil comes up.
• Add tomato ketchup stir for 4 minutes.
• Add cashew nut paste and kasoori methi, mix well cook for 3 minutes.
• Add paneer( I preferred to soak paneer in warm water with orange color) into it with 1/2 cup color water.
• Cook for few minutes. Add cream to get thick gravy. Cook for another 2 minutes.
• Serve with chapati or Rice.

GOBHI ALOO

Ingredients :

1 medium cauliflower

2 potatoes

3 tbsp Oil

1 tsp cumin seeds

2” ginger strips

3 Green chilies slit

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp coriander powder

Salt to taste

Coriander leaves chopped

Method :

• Separate florets of cauliflower. Wash and drain.

• Cut potatoes in cubes. Heat oil saute  cumin seeds, ginger strips and slit chilies.

• Add the cauliflower and potatoes and stir well.

• Add turmeric powder, red chilli powder, coriander powder and salt mix well.

• Sprinkle  some water , cover and cook till it done.

• Garnish with chopped coriander leaves and serve with roti.