Vegan - Twinkling Tina Cooks

Hing Diye Arhar Dal | Bengali Split Pea Dal Recipe with asafoetida | Aror Dal

Arhar Dal, aror dal, tur dal is a common ingredient in Indian kitchens. Hing diye arhar dal or the Bengali split pea dal recipe with asafoetida is a popular Bengali recipe.

Dals and lentils are a staple when it comes to a Bengali kitchen. We have it almost every day. There are so many kinds of dals that its confusing. While I am not a big fan of all kinds of dals, arhar dal or aror dal is quite a popular and regular preparation in our home.

Dals are a good source of plant-based protein. Bengali split pea dal recipe is a good way you can enjoy full protein preparation that is vegan. We make it with onions and garlic for extra flavour. This Hing Diye Arhar Dal recipe can be made without onion and garlic in a full vegetarian or niramish way.

Benefits of Using Hing or asafoetida

Hing or asafoetida has various antibacterial, antifungal and antimicrobial effects on the body. It is especially good for summers and helps you in digestion. Arhar dal with asafoetida is specially made in summers for this reason.

Do you need meal prep for Hing Diye Arhar Dal?

In my last ghugni recipe I told you overnight soaked lentils cook well and cooks faster. Arhar dal is a smaller lentil and doesn’t require overnight soaking. However, you can wash and let the lentil sit in a bowl of water for 15 minutes before you start cooking.

What I do is, wash and soak the dal and then chop the vegetables. Bu the time all chopping is done, lentils are nicely soaked in water.

Anything specific you need for this Bengali Split Pea Dal Recipe or Aror Dal Recipe?

As the name suggests you will need asafoetida. We temper the oil with paanch phoron which is a typical Bengali tempering spice. I have a detailed recipe of how to make paanch phoron at home if you can’t find it in the stores.

Serve this dal with white rice and some bhaja – like a begun bhaja or potol bhaja. We always eat somekind of bhaja along with dal.

How to make Hing Diye Arhar Dal

tinabasu1611 Arhar Dal, aror dal, tur dal is a common ingredient in Indian kitchens. Hing diye arhar dal or the Bengali split pea dal recipe with asafoetida is a popular Bengali recipe. Dals and lentils are a staple when it comes to a Bengali kitchen. We have it almost every day. There are so many … Continue reading A to Z Challenge 2021 hing diye arhar dal, arhar dal, bengali split pea dal, benagli recipe, dal recipe European Print This

Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

Arhar Dal/Toor Dal/Split Pigeon Pea Dal - 1/4 cup
Water - 1 cup
Panchphoron - 1/4 tsp
Sunflower Oil - 1 tsp
Dried Bay Leaves - 2
Green Chilies - 2 Slit in halves
Hing or Asafoetida - a pinch
Turmeric Powder - 1/4 tsp
ginger paste - 2 tsp
Salt To Taste
coriander leaves - for garnish

Instructions

Pressure cook the lentils/daal with water, salt and turmeric powder. Cook till 5 whistles
Allow pressure to release and let the lentils cool down.
Heat oil in a pan and temper it with hing, paanchphoron and bay leaves
Add ginger paste and saute it well till the water from it dries up
Add the cooked dal and give it a good stir
Wait till it comes to a boil. If it starts thickening you can add little water. This dal will be of a thinner consistency
If you add water, let it boil add salt, green chili
Cook for 10 more minutes
Garnish with chopped coriander leaves
Serve with hot white rice and bhaja

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I am taking part in #AtoZChallenge & #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney
B – Basanti Pulao
C- Chingri Malaikari
D – Dhokar Dalna
E – Echor Chingrir Dalna
F – Fulkopir Dalna
G – Ghugni

How to make Bengali Ghugni | Calcutta Style Ghugni Recipe | Kolkata Street Food Ghugni Recipe

Calcutta Street Food Ghugni Recipe is a Bengali snack recipe that tastes insanely amazing. This quick Bengali Ghugni recipe is a vegan recipe that can be enjoyed as a snack. Made from dried yellow peas and a blend of spices this is sure to make your palate go gaga!

Just how we Bengalis are sentimental about ‘phuchka’ the ghugni has a special place in our hearts. Ghugni is one of the most popular Calcutta Street Food. The roadside stalls near Vivekananda Park in Southern Avenue, South Calcutta has the best ghugni if you are looking to binge on some street food.

But can you believe it I am in Kolkata for the last 1 month and have not really eaten out or visited the Kolkata street food hotspots in the city due to COVID Scare! The numbers are astonishing, so you better stay home too.

Just like phuchka, you will find the ghugni served in shaal patar bati or bowls made with dried leaves. Sometimes, they are also served on paper plates and you eat them with those wooden ice cream spoons.

Bengali Ghugni Recipe | Kolkata Street Food Ghugni

Ghugni from being a popular household recipe forayed into the street food markets because of its ease of preparing and the spicy tangy taste. Traditionally, in Bengali households, ghugni was prepared in ‘dekchi’ where you slow cook it for a long time. However, we have moved over from the ‘dekchi’ to the pressure cooker. So the Bengali Ghugni Recipe is not time-consuming now.

You can make this Bengali Ghugni Recipe in an instant pot, crockpot or slow cooker if you have one and it will taste just the same. For convenience’s sake, we are using a pressure cooker for this recipe.

What are the main ingredients in the Calcutta Style Ghugni Recipe?

Do not confuse ghugni with chole or chana. It is not made from kabuli chana. Yellow Pea lentil or what we call motor dal is used for this recipe. You can find them in any grocery store. It is also called split pea lentil. You can find it online too. But do not buy Kabuli chana for this recipe.

Apart from these you require ingredients that are very easily available in any Indian Kitchen.

Tomatoes
Ginger
Mustard Oil
Regular spices – turmeric, chili, coriander, cumin, garam masala

Does the Bengali Ghugni Recipe require prep?

Yes, like all hard lentils, Bengali Ghugni Recipe, does require some prep. Wash the lentils and soak them in water overnight. Once this soaked lentil is ready with you, you can make this recipe pretty quickly.

Once they are soaked overnight, they plump up like this.

How long do I cook the lentils?

Once the lentils have been soaked overnight, you need to add water and pressure cook it for three whistles. If you live in a place at a higher altitude, you might have to cook till 4 whistles.

What to do once Ghugni is ready?

Once it’s pressure cooked and ready you bring in the magic of street food and make it into a chat!

Serve it with chopped onions, chopped chili, imli chutney (sweet tamarind pulp) or just a squeeze of lemon to make it spicy and tangy and let your taste buds explode around it!

If you don’t want it as a street food snack, you can serve it along with poori or luchi for a Sunday breakfast!

How to make Bengali Ghugni ?

How to make Bengali Ghugni | Calcutta Style Ghugni Recipe | Calcutta Street Food Ghugni Recipe

tinabasu1611 Calcutta Street Food Ghugni Recipe is a Bengali snack recipe that tastes insanely amazing. This quick Bengali Ghugni recipe is a vegan recipe that can be enjoyed as a snack. Made from dried yellow peas and a blend of spices this is sure to make your palate go gaga! Just how we Bengalis are … Continue reading A to Z Challenge 2021 ghugni, street food, Bengali street food, kolkata street food, indian food, indian street food Bengali, Indian Print This

Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

yellow pea lentil (motor dal) - 1 cup, washed and soaked overnight
ginger paste - 2 tsp
cumin powder - 1 tsp
coriander powder - 1 tsp
turmeric powder - ½ tsp
Kashmiri red chili powder - 1 tsp
tomatoes - 2, roughly chopped
potato - 1 small, peeled and cut into cubes
salt to taste
tamarind paste - 2 tsp
salt - to taste
mustard oil - 3 tbsp
whole spices for tempering - 1 bay leaf, 1 whole red chili,
chopped onion for garnish - 2 tsbp

Instructions

soak the lentils overnight in enough water
pressure cook soaked lentils till 3 whistles in medium flame
in a pan heat the oil till smoking point and temper it with the whole spices
add ginger paste, turmeric and chili powder and saute for 1 minute
add cubed potatoes and saute them for 2 minutes.
add in the tomato and salt and keep sauteing till tomatoes become pulpy
add cumin and coriander powder and keep sauteing till the tomatoes release oil
now add the cooked lentils along with its water and simmer it in medium flame till potatoes are completely tender
Mash the lentils a little with the back of your ladle to make the ghugni little mushy
add in the tamarind pulp for a tangy taste and garam masala for the flavours

Notes

1. Serve hot with chopped onion and green chili 2. You can also serve with poori or luchi 3. check the water level, don't add too much nor make it too dry

Did You like it? Pin it for later.

I am taking part in #AtoZChallenge & #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney
B – Basanti Pulao
C- Chingri Malaikari
D – Dhokar Dalna
E – Echor Chingrir Dalna
F – Fulkopir Dalna

Fulkopir Dalna | Aloo Fulkopir Dalna | Bengali Potato Cauliflower Curry

Aloo fulkopir Dalna or the Bengali Potato Cauliflower Curry is such a Sunday staple in Bengali Cuisine. Its spiced with great flavours and served with luchi or poori.

In aloo fulkopir dalna – potatoes and cauliflower florets are cooked to perfection in a tomato and spice-based gravy. Tangy tomatoes and aromatic spices make it a Sunday favourite.

In Bengal, ‘luchi’ is a Sunday staple for breakfast. Your breakfast over the weekend is incomplete without luchi or what you call ‘poori’. And the luchi is often accompanied by either alur dom, cholar dal or aloo fulkopir dalna. It is especially popular during the winters because that’s when you get the best phulkopi or cauliflower.

But don’t confuse it with alu gobi ki sabzi that is widely popular in North India. This is a fully vegetarian recipe and cooked without the use of onion or garlic.

What kind of vegetables can be added in Aloo fulkopir dalna?

This recipe mostly uses potatoes and cauliflowers. But depending on availability, you can add green peas, or even carrots to this recipe.

Why is the Bengali Potato and Cauliflower curry served with luchi?

Luchi has a different emotion in Bengali cuisine. The white fluffy luchi is perhaps, everyone’s favourite. We make it with maida instead of atta. It is not perhaps, the healthiest of choices, but is definitely tastier than the wholewheat poori version. My son absolutely love ‘luchi’.

Luchi is quite versatile that way and you can enjoy various preparations with it. Drier and thicker gravy or dalna goes best with luchi. Luchi goes well with anything with thicker gravy – even the Doi Potol.

This recipe can be made a little watery in case you want to serve it with rice. But while serving with luchi we prefer to have a drier version or what we call ‘makha makha’ consistency.

How to make Luchi?

Making luchi is very similar to making a poori. I had done a detailed post on Luchi here, you can refer to that.

How to make Alu Folkopir Dalna?

Fulkopir Dalna | Aloo Fulkopir Dalna | Bengali Potato Cauliflower Curry

tinabasu1611 Aloo fulkopir Dalna or the Bengali Potato Cauliflower Curry is such a Sunday staple in Bengali Cuisine. Its spiced with great flavours and served with luchi or poori. In aloo fulkopir dalna – potatoes and cauliflower florets are cooked to perfection in a tomato and spice-based gravy. Tangy tomatoes and aromatic spices make it … Continue reading A to Z Challenge 2021 bengali, fulkopir dalna, aloo fulkopir dalna, bengali cuisine European Print This

Serves: 4 Prep Time: 20 Cooking Time: 15 15

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

cauliflower - 250 g, cut into florets
potato - 250g, or 3 potatoes, chopped in cubes
salt - to taste
green chili - 2
ginger - 2 inch
mustard oil - 5 tbsp
bayleaf / tej patta - 2
nigella seeds / kalunji/ kalo jeera - ½ tsp
tomato - 2 medium-sized, chopped finely
turmeric powder - ¼ tsp
Kashmiri red chili powder - ¼ tsp
Cumin powder - ½ tsp
sugar - ½ tsp
water - ½ cups
Bengali Garam Masala - ½ tsp

Instructions

Marinate cauliflower florets with ½ tsp salt for 5 mins. Then Soak and rinse cauliflower florets in hot water to get rid of insects, worms if any. Cauliflower is notorious for having these creepy crawlies hidden!
Keep the washed cauliflower aside for 3-4 mins to let them dry. If they are not dry oil will splutter and come on you.
In a grinder make a paste of ginger and chili with 2 tsp water.
On a low to medium flame heat 4 tablespoons mustard oil in a Kadai / pan. Let it come to its smoking point.
Shallow fry the cauliflower florets and potatoes in the oil with ¼ tsp salt for 5 mins.
When you see them turning little brown, remove from oil and keep them aside
Add 1 tbsp oil to this pan and temper it with bay leaf and nigella seeds
Add the ginger paste and saute well for 2 minutes
Add chopped tomato, salt and saute well till its all mushy and oil starts separating from the sides. This will take 5-6 mins.
Add the powdered spices - turmeric, chili, cumin powder. Fry well along with tomato.
Once the tomato is cooked add sugar and cook for 2 mins.
Add 1/2 cup of water and bring it to a boil
Add the fried cauliflower and potato. cover and cook for 5 mins
If gravy getting too dry splash some water 2-3 tablespoon
Add garam masala, ghee before turning off the flame.

Notes

You can use any oil, we prefer mustard oil Luchi can be fried in sunflower oil/ rice bran oil/ olive oil/canola oil but not in mustard oil You can add green peas in this curry

Pin it for later

I am taking part in #AtoZChallenge & #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney
B – Basanti Pulao
C- Chingri Malaikari
D – Dhokar Dalna
E – Echor Chingrir Dalna

Echor Chingri Dalna | Raw Jackfruit with Prawn | Bengali Echorer Dalna Recipe – Twinkling Tina Cooks

Echor Chingri Dalna is a traditional Bengali recipe made with raw jackfruit and prawns. This echorer dalna recipe is rich, tasty and ‘meaty’!

Echor or the raw jackfruit is a famous vegetable in Bengal. I have never been a big fan of either the echor or the ripened jackfruit. But echorer dalna or echor chingrir dalna is quite famous in the family.

What is echor? এঁচড়

Just like I told you how the lentil cakes were developed as a dhoka or illusion for meat by the widows of Bengal, the humble raw jackfruit is popularly called “gaach pantha” in Bengal! Which essentially means, ‘mutton from tree’. No there is no tree that offers a goat, but the humble raw jackfruit is meaty enough when cooked to earn this name!

The cooking process is almost like how you would cook mutton – what we call ‘koshiye ranna’

Isn’t this echorer dalna a vegetarian Bengali Recipe?

Echorer dalna is a vegetarian recipe, but when you add prawns to it, the taste just gets elevated. You can simply leave out the prawns in this recipe and make it a vegetarian recipe.

This recipe contains two dominant vegetables – the raw jackfruit or echor and potato. Since we are adding prawn to it, no other vegetables are added. If you are making a vegetarian preparation, you can add green peas to it.

Few Things you must remember while handling raw jackfruit or echor

Grease your hands with mustard oil while handling or chopping raw jackfruit. Else the latex of raw jackfruit will stick to your fingers.
If you are using a big-sized raw jack fruit you need to pressure cook it. If you are using a small raw jackfruit or echor you need not pressure cook.
You can use small shrimps for this recipe

How to make Echor Chingri Dalna or Raw Jackfruit with Prawn?

Echor Chingri Dalna | Raw Jackfruit with Prawn | Bengali Echorer Dalna Recipe - Twinkling Tina Cooks

tinabasu1611 Echor Chingri Dalna is a traditional Bengali recipe made with raw jackfruit and prawns. This echorer dalna recipe is rich, tasty and ‘meaty’! Echor or the raw jackfruit is a famous vegetable in Bengal. I have never been a big fan of either the echor or the ripened jackfruit. But echorer dalna or echor … Continue reading A to Z Challenge 2021 Echor Chingri Dalna | Raw Jackfruit with Prawn | Bengali Echorer Dalna Recipe – Twinkling Tina Cooks European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Green raw jackfruit- 200g
Potato- 2, medium sized (peel, cut into cubes)
Onion- 2 ,medium-sized (thinly sliced)
Prawns- 200g (small-sized. I am using medium-sized prawns here)
Ginger garlic paste- 2 tbsp
Cumin powder- 1 tbsp
Turmeric powder - 1/2 tsp
Kashmiri Mirch powder- 3/4 tsp
green chilies- 3-4, slit
Garam masala powder- 1/4 tsp
Salt - to taste
Sugar- 1tsp
Ghee/clarified butter- 1 tsp
Mustard oil - 6 tbsp
For tempering Oil
Cumin seeds- 1/2 tsp
Whole dry red chili- 1
Bay leaf- 1

Instructions

echor raw jackfruit curry

Peel the jackfruit & cut into cubes. Wash Well.
Marinate washed and deveined prawns by rubbing salt and a pinch of turmeric powder.
Heat 2 tbsp mustard oil in a pan/ kadai and shallow fry the prawns till they turn light golden/ red. Keep aside.
Add 1 tbsp oil in the same pan and fry the potatoes on medium flame. Add a pinch of salt and turmeric while frying. Remove & keep aside.
Add rest of the oil. Temper it with the whole spices - bay leaf, cumin seeds and dried red chili.
Add onions when the whole spices starts sputtering.
Add ginger-garlic paste, chili, salt, turmeric powder to it and saute well.
Add the chopped raw jackfruits and keep sauteeing for 10 mins. (if you are using big-sized raw jackfruit you need to pressure cook it till two whistles. This is a small green jackfruit so no need to pressure cook)
Add cumin powder, chili powder and saute for few more minutes. Cover and cook till oil starts separating.
Add the fried potatoes and cook them together. Keep stirring in between to prevent spices from getting stuck at the bottom of the pan.
Add 1 cup of warm water, cover and cook on low flame till potatoes and echor/ raw jackfruit are tender. This will take 5 more minutes.
Add the fried chingri / prawn
Add sugar and cook for 3 more minutes.
Before turning off the flame add ghee and garam masala and mix well.

Notes

Serve with hot white rice.

Pin it if you liked it

I am taking part in #AtoZChallenge & #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney
B – Basanti Pulao
C- Chingri Malaikari
D – Dhokar Dalna

Dhokar Dalna Recipe | Bengali Lentil cake curry recipe | Bengali Vegetarian Recipe – Twinkling Tina Cooks

Dhokar Dalna is a Bengali vegetarian recipe made from lentils. Lentil cakes are made from paste of mixed lentils and fried in oil. It’s yum and enjoyed regularly in a Bengali household.

Dhokar Dalna Recipe is quite a regular when it comes to the menu of a Bengali household. It is made fairly regularly in our household too. Dhokar Dalna is made of dal or lentils. The lentil cakes are crispily fried and then added to gravy (dalna). Most things with gravy are named dalna in Bengali cuisine. Tomorrow I am going to share another dalna recipe -Enchorer Dalna (which is another family favourite).

I like the Dhokar Dalna in the crispy fried lentil cake stage – it tastes amazing – crispy on the outside and softer inside. It becomes a little soggy when you add it to the gravy. When I make this Bangalore, I make a thicker gravy with very little water and add the lentil cakes in it 5 mins before serving.

But in a traditional Bengali Dhokar Dalna Recipe, the lentil cakes or dhoka are added while making the gravy.

Why is it called Dhokar Dalna? Who deceived whom?

Now why it is called ‘dhoka’ I have no idea who was deceiving whom! And the recipe is way older than the movie deception! In fact, this recipe was developed by widows in Bengal, who were forbidden from eating non-vegetarian preparations. They started developing recipes using vegetarian ingredients that emulated famous non-veg preparations. The lentil cakes here feel “meaty” and that could be the illusion or ‘dhoka’ as we call it.

Nonetheless, it is a yum vegetarian recipe to be made. But let me tell you in the beginning the dhokar dalna recipe involves various steps and is a little time-consuming. You can make this recipe from scratch at home – that tastes way better. Or these days you get instant dhoka mix in supermarkets (I get it in Bangalore too) so you will find it too outside Bengal.

How to prepare when making from Dhoka Mix?

If you are making from a dhoka mix, empty the contents in a bowl add warm water (proportion mentioned on packaging), and let it rest for 15 minutes. The mix has all the spices so no need to add anything. Then follow the instructions given here from step #5 in instructions.

How to serve Dhokar Dalna?

It is best served with hot white rice or you can serve with pulao. It is rarely eaten with roti or paratha.

How to make Dhokar Dalna or Bengali Lentil Cake Curry Recipe

Dhokar Dalna Recipe | Bengali Lentil cake curry recipe | Bengali Vegetarian Recipe – Twinkling Tina Cooks

tinabasu1611 Dhokar Dalna is a Bengali vegetarian recipe made from lentils. Lentil cakes are made from paste of mixed lentils and fried in oil. It’s yum and enjoyed regularly in a Bengali household. Dhokar Dalna Recipe is quite a regular when it comes to the menu of a Bengali household. It is made fairly regularly … Continue reading A to Z Challenge 2021 dhokar dalna, lentil cake curry, Bengali recipe, Bengali vegetarian Recipe, lentil cake, European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the dhoka / lentil cake:
chana dal - 1 cup, washed and soaked overnight
motor dal / split peas - ½ cup, washed and soaked overnight
hing / asafoetida - 1 tsp
turmeric powder - ½ tsp
red chilli powder - ½ tsp
cumin powder - 1 tsp
kalo jeera / nigella seeds - 1 tsp
ginger paste - 1 tsp
green chillies - 3-4, finely chopped
sugar - 1 tsp
Salt - to taste
White oil - 2 tbsp
Oil for deep frying the dhoka or lentil cakes
For the gravy (dalna):
potato – 1 large, washed, peeled and cut in cubes
tomatoes - 2
green peas - ½ cup
ginger paste - 1 tsp
green chilies – 2, slit
turmeric powder - 1 tsp
red chili powder - 1 tsp
cumin powder - ½ tsp
coriander powder - ½ tsp
garam masala powder - ¼ tsp
bay leaf - 2
cinnamon stick - 1
green cardamoms - 2
cloves - 3-4
ghee - 1 tbsp
Salt - to taste
sugar - 1 tsp
oil - 2 tbsp

Instructions

For dhoka / lentil cake

Wash two kinds of lentils in a bowl and rinse them until water runs clear.
Soak the washed lentils in a bowl of water overnight.
In the morning, drain the water, grind lentils in a grinder jar with 3-4 tbsp of water to form a smooth paste.
Pour the paste into a bowl and mix - salt, turmeric powder, red chili powder, cumin powder, ginger paste, green chili, sugar. Stir to mix everything.
Heat the oil in a nonstick kadai. Temper it with the hing/ asafoetida and nigella seeds.
Add lentil paste when nigella seeds start spluttering.
Stir and cook the lentil paste continuously so that they don't stick to the bottom of the pan.
Keep cooking till you see the paste starts coming off the kadai and forms a lump.
Take it off the flame and spread the lentil lump on a greased tray/ back of a plate with the help of a spatula. Do this step quickly so that the lentil doesn't harden up before you have spread it properly.
Spread it with ½ inch of thickness. Keep aside for around 10 minutes.
After 10 minutes, cut that lentil sheet cake in diamonds.
Heat oil for deep frying, on medium flame.
Deep fry the lentil cakes until golden brown on both sides.
Take them out and place them on tissue paper to soak off excess oil.

For the Gravy / Dalna

Heat ghee in a kadai and add the whole spices - cinnamon stick, green cardamoms, cloves and bay leaves.
Sauté for 30 seconds
Add the chopped tomatoes.
Sprinkle some salt, and cook until the tomatoes become mushy and the oil separates.
Add ginger paste, slit green chillies and cook for a minute.
Add the spice powders (turmeric powder, red chilli powder, cumin powder, coriander powder ) to a bowl and mix with 1 tablespoon of water and add in the tomato mix. Saute them well.
Add cubed potatoes and fry them for two minutes, allowing the spices to release oil. Keep scraping the bottom and the sides of the kadai.
Add green peas.
Add 2 cups of water and bring it to a boil, add salt. Cover and cook.
Cook until the potatoes are soft and tender. It will take around 8-10 minutes.
Add sugar and simmer for until the sugar dissolves.
Add the fried dhokas / lentil cakes and simmer on medium flame for about 3-4 minutes.
Finally sprinkle the garam masala powder and drizzle some 1/2 tsp ghee.

Notes

The lentil cakes will soak water, so maintain the water in gravy, else it will become too dry. Serve hot with white rice.

Liked the Dhokar Dalna Recipe? Pin it for Later

I am taking part in #AtoZChallenge & #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney
B – Basanti Pulao
C- Chingri Malaikari

Danish Butter Cookies | Danish butter cookies recipe | Eggless Cookie Recipe

This recipe for Danish Butter Cookies is a Christmas staple in many homes. This eggless cookie recipe needs only a few ingredients. Try this Danish Butter Cookies Recipe ready in 45 mins.

What is December without some baking! Danish butter cookies are one of our favorite cookie recipes because they are super easy to make! Yes, this eggless cookie recipe hardly requires anything and its ready under 45 mins! I had got this Danish butter cookies recipes from one of my dad’s old recipe books.

I am sharing the basic Danish Butter Cookies recipe today which has only flour, butter and sugar as the main ingredients. You can make different recipes out of this by adding chocolate chips, cocoa powder, dried fruits etc and enjoy different kinds of cookies.

Origin of the Danish Butter Cookies Recipe

In Danish, this cookie is called Vaniljekranse, which literally means vanilla wreaths. When you buy the Danish cookies in tins you will find these cute wreath shapes in which they are baked. These can be easily done with any frosting nozzle tip. In case you don’t have a nozzle top you can just bake some round cookies!

What you need to keep in mind before you start using this Eggless Cookie Recipe

Butter should be at room temperature – if your butter is just out from the refrigerator, you will find it very difficult to cream. You need butter in room temperature, not solid, not melted just at room temperature. So get the butter out of the refrigerator at least an hour or two before preparing for this recipe.

Powdered SUgar or icing sugar – I am using powdered sugar for this recipe for the sole reason that it dissolves in butter quickly. You can use icing sugar or confectioner’s sugar as well. If you don’t have it, just take the measured sugar and whizz it in the mixer! Easy peasy.

Refrigerating the Dough – Once you are done mixing, you can pour the dough in a piping bag and refrigerate for at least two hours before baking. Or you can pipe them on a parchment paper and put the baking tray in the fridge. If you skip this step, the cookies will not hold shape.

Baking – These cookies are baked in low heat. I baked it in the convection mode of my microwave. These are best made in built-in ovens or regular ovens that allow low heat.

Danish Butter Cookies | Danish butter cookies recipe | Eggless Cookie Recipe

Recipe Type: Cookies/ dessert/ breakfast/ snack

Cuisine: Danish

Author: Tina Basu

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 16-20 cookies [img:1]

Light, crisp and delicate, these Danish Butter cookies are absolute melt in your mouth deliciousness. Made using 4 basic ingredients, this is super easy and super quick.

Ingredients

½ cup/120g butter at room temperature
¼ cup/25g powdered/icing sugar
1 teaspoon vanilla extract
1 cup/120g all-purpose flour
1 pinch salt
1/2 teaspoon baking powder

Instructions

Cream the butter, sugar, and vanilla extract with a handheld for 5 to 8 minutes till it is creamy and fluffy and turns pale in color
Add flour and baking powder and incorporate in the dough with a rubber spatula. (Over-mixing flour with hand mixer will make the cookie rubbery)
Pour the dough in a piping bag
Pipe cookies using a flower nozzle or any nozzle of your choice on a lined baking tray.
Refrigerate the tray with piped cookies for at least an hour
Pre-heat oven to 300°F/ 150°C
Bake cookies for 20 mins or until they are golden in color
Remove from oven and let them rest and cool down for 10 minutes for serving
Serve straight away or store them in an airtight container

Carrot juice recipe | How to make carrot juice in juicer mixer grinder at home

Carrot juice recipe is perfect for kids because its full of nutrients and has a dash of orange. Want to learn how to make carrot juice in mixer and juicer at home? Follow this easy recipe.

I believe eating fresh coloured vegetables is very good for your body. But feeding carrots to kids can be very tiresome. Carrot juice, however, is an easy way out because it’s a blend of carrot and orange that makes it yummy yet is a glass full of nutrition. Carrots are known for its benefits for eyesight and building immunity.

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How to Make Panch Phoron – Bengali Five Spice

Panch Phoron or the Bengali Five Spice is a blend of aromatic seeds – fennel, mustard, nigella, fenugreek and cumin seeds.

I am sharing lots of Bengali recipes these days so thought let me share a very common spice mix recipe. A distinct spice blend that is common in any Bengali household is the panch phoron. This Bengali Five spice mix or ‘panch phoron‘, as we call it is used for tempering and mostly used for the vegetarian dishes – yes we eat a lot of vegetables too.

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Thandai recipe | How to make Thandai | Indian Cooling Beverage Recipe | Holi Special Recipe

Thandai recipe. This Indian Cooling Beverage recipe is a popular Holi Special Recipe which has dry fruits, saffron, nuts, and spices.

Holi is the festival of colors where Indians revel in bright colors, delectable food, lip-smacking snacks and cool beverages. Thandai is a traditional drink which is very popular in northern parts of India. Thandai Recipe is a nutritious beverage which has nuts, dry fruits, spices, and milk.

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Spinach Corn in Cashew Sauce #GuestPost by Shalzmojo

Spinach Corn in cashew sauce is a vegan recipe with a thick flavorsome sauce. Spinach and corn provide the much needed healthy dose you need in a day.

Last week I welcomed Shalini from Shalzmojo in my blogging space with her Tomato and Spice Rice. Today she is saying “health” with her Spinach Corn in cashew sauce recipe. We often skip out the micronutrients from out diet and concentrate more on the carbs and proteins. Spinach is one of the important greens that you should have in your diet. Spinach is a versatile green leafy wonder and you can enjoy it in the form of soups or add to your breakfast casserole. The Spinach Corn in cashew sauce here is in a step by step photo recipe.

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