Wednesday, November 29, 2017


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...
(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


 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.

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Adapted from - Masterchef Mom 
Linking to :
Shhhhh Cooking Secretly

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Monday, November 27, 2017


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.

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


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.

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Wednesday, November 22, 2017


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.

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

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.

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