Wednesday, November 29, 2017

ASSAMESE BOROR TENGA / TANGY LENTIL FRITTER CURRY


This month our group, "Shhhhh Cooking Secretly" decided to go for the Assamese Cuisine.
The Assamese, have a palate for anything that is tangy. Especially during scorching summer afternoons. They love  their meals with something tangy, sour and refreshing.
 “Boror Tenga”, is one such traditional dish.  It is made with fritters of a seasoned paste of red lentils, chilies, asafoetida and salt. They are then simmered in a curry made from tomatoes, onion, spices, chillis and fresh coriander leaves. Mashed potato is added to give thickness to the gravy. You can make this curry just with lentil fritters or even add some seasonal vegetables if you like.The curry is eaten with steamed rice. I am sure the dish must be tasting more spicier in Assam with Bhut Jolokia chillies, which are supposed to be the he hottest in the world.
My partner of the month is Avin S Kohli. Do visit her blog, "The Yellow Daal" for delicious recipes.
The 2 secret ingredients given by her are Red Lentils (Masoor Dal) and Lauki.


Here goes the recipe...
Ingredients:
(For the fritters)
Masoor Dal ........ 1/2 cup
Green chillies .... 1-2
Asafoetida ......... 1 pinch
Salt ................... to taste
Oil ................... to fry

(For the gravy)
Onion ........ 1 medium (Finely chopped)
Tomatoes .... 2 (cut into cubes)
Tomato puree ... 2 - 3 tbsps
Potato .............. 1 medium (boiled and mashed)
Lauki / bottle gourd .... 1 cup (peeled and cut into cubes)
Turmeric powder ..... 1/4 tsp
Red chilli powder ...... 1 tsp (adjust as per your liking)
Coriander powder ..... 1/2 tsp
Cumin powder ........... 1/2 tsp
Salt ............................. to taste
Mustard oil ............... 4-5 tbsps

(For tempering)
Mustard oil ..... 1 tbsp
Panch phoran ... 1 tsp
Bay leaves ....... 1-2
Dry red chillies ... 1-2

(For garnishing)
Coriander leaves


Method:

 Wash the masoor and soak it for 30 minutes.









Add green chilli, salt and grind to a coarse paste. If you are not frying immediately do not add salt as it leaves water. Mix it just before frying.







Add asafoetida and mix well.








 Heat oil in a kadai for frying. Spoon small portions of the batter into oil and fry them till they are golden.







Drain them in a kitchen towel.








Heat a pan with oil and bring it to a smoking point and reduce the heat.







Add the ingredients given under ' tempering'.








Now add the onions and fry till they turn light brown.









Tip in the chopped tomatoes, turmeric powder and mix well.








Cook the tomatoes over low heat till they are soft.








 Now add the tomato puree, bottle gourd, red chilli powder, coriander powder, cumin powder and salt.







 Add 2 cups of water and cook covered for 6-7 minutes or till the time the bottle gourd is cooked.







 At this stage, add the mashed potato to the tenga and mix well.








 Adjust the consistency of the gravy to your liking and add more water if required and cook for few more minutes. Finally dd the lentil fritters , mix well and garnish.







Adapted from - Masterchef Mom 
Linking to :
Shhhhh Cooking Secretly

Monday, November 27, 2017

METHI ALOO WITH FENUGREEK SPROUTS


Aloo and methi (fenugreek Leaves) are a lovely combo and this sabzi is most popular one in the North Indian Cuisine. Methi has a lot of health benefits. I have added some methi sprouts to this sabzi. You can make the sprouts and add them to various dishes and make them a part of everyday diet.


Ingredients:
Potatoes .... 4 medium
Methi leaves .... 1 cup
Coriander leaves .. 1/4 cup
Onion .......... 1 sliced
Green chillies ... 1-2
Methi sprouts.... handful
Garlic .............. 1 tbsp (crushed)
Turmeric powder .... 1/4 tsp
Coriander powder .... 1 tsp
Cumin powder ............ 1 tsp
Salt ............. to taste
Oil .... 3 tbsps

Method:

Heat oil in a pan. Saute the garlic.Add sliced onion and stir fry.







Now tip in the methi leaves, coriander leaves and green chillies.







Saute a little and add the potato cubes and spice powders.







Add the salt and methi sprouts and mix them.







Simmer until the potatoes are done. You can sprinkle a little water as needed.







Serve with rotis or puris.







How to make the methi sprouts:
Click HERE for the recipe.

Wednesday, November 22, 2017

VEG NARGISI KABABS


This is an interesting recipe that I tried out recently for an event. The theme was potato. I chose small, oval egg shaped potatoes and used soya granule masala for the covering. Egg yolk was made with mashed paneer and potato to which I added organic yellow food colour. The snack really looked very nice. It is a lovely party snack for vegetarians.

Ingredients:
Potatoes ..... 3 (choose small egg shaped ones)
Soya granules ... 2 cups (soaked)
Paneer .......... 2-3 tbsps (grated)
Bread slices ... 2
Ginger paste........... 1 tsp
Garlic .............. 5-6 cloves
Green chillies .... 2
Garam masala powder .... 1 tsp
Turmeric powder............ 1/4 tsp
Cumin powder ............... 1/2 tsp
Coriander powder .......... 1/2 tsp
Salt  ... to taste
Oil ...... to fry
Organic yellow food colour .. as needed

 Method:
Soak the soya granules at least for one hour.
Boil the potatoes.










Peel them. Leave them to cool.











Grind the soaked soya granules along with ginger, garlic, green chillies and  soaked bread slices.









Add salt and the spice powders. Knead well and set aside.









Now cut the potato into two halves. Scoop out a small portion of each half in the center with a scooper.








Take the scooped out potato and the grated paneer. Add salt and a little yellow food colour to make a yolk.








Prepare round balls (like yolk) and set aside.










Take the potato halves and place one ball in the cavity. Place another half over it placing them evenly on top of each other.









Now divide the ground soya mixture into three parts.









Flatten them and place a stuffed potato. Cover it carefully and evenly.









Repeat with all the potatoes.










Heat oil in a pan. Fry the veg Nargisi kofta carefully one at a time until done.








Remove them on the paper tissue.











Slice the Nargisi kabab and garnish it on a serving platter.

Thursday, November 16, 2017

AUSH GOSHTI (Afghan Tomato Soup)


This delicious tangy tomato and meat stew is served as an appetizer. It is quite filling and one can have it as a light meal by itself as it has meat and fettuccini. I have added Tangier spice mix which makes it all the more flavourful. Traditionally it is made with minced beef but I used mutton mince.

Ingredients:
Mutton mince - 50 gms
Onion ............. 1/4 cup (finely minced)
Tomato juice ..... 2 cups
Coriander or parsley .. handful
Garlic cloves .......... 3 (minced or crushed)
Olive oil ............... 2 tbsps
Tangier spice mix .. 1 tbsp
Black pepper ....... 1/4 tsp (crushed)
Mustard powder ... 1 tsp
Red chilli paste .... 1 tsp
Salt ....................... to taste
Lemon juice ........ 2 tsps
Uncooked Fettuccini .. as needed (I used fresh home made fettuccini)
Chickpeas .............. handful (boiled with salt)
Maida .......... 1/2 cup (to make fettuccini)

Method:

Heat oil and saute the garlic.







Add the diced onion and stir fry until translucent.






Now tip in the minced meat and saute until the colour changes.





Add a little salt and the chilli paste and spice powders.







Now add the tomato juice and simmer.






Meanwhile knead the maida with a little salt and olive oil using water as needed. Roll it out and dust some flour on it.









Now roll it up like swiss roll.










Using a sharp knife cut out thin slices. Open up the strips and dust a little flour so that they don't stick.









Tip them into the soup pan and add one cup water. Add coriander leaves, lemon juice and simmer for 2 minutes.






The store bought fettuccini may take a little longer to cook as they are dry. So add water accordingly


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