In few of my previous posts I already mentioned that poila boishakh ( Poila Boishakh Special ) or the first day of a Bengali Year bears double celebration at my home. I celebrate it not only because it is the first day of a New Year but also It's my hubby's birthday. So, after puja and few rituals on the Poila Boishakh I make few Exclusive Bengali Foods . Today, is the last of the Bengali year and remembering the importance of tomorrow I make these few simple yet exclusive Bengali Foods .
So, these are my brunch today...!!
Hing er Kochuri , Chholar Daal Rasogolla .....!! Stuffed Indian Deep Fried Flat Bread with the flavour of Asafoetida , The Bengal Gram Lentil Curry and the Bengal Famous Puffed Cheese Balls)...!!!
Sharing the recipe one by one....
Hing er Kochuri :
Ingredients:
- For The Stuffing...!!!
- Biulir Dal (Urad Daal): 1 Cup ( soaked overnight in water, in absence you may use Bengal gram lentils or yellow peas too)
- Hing/Asafoetida:1 tsp.
- Few Fried Spices: 1 tbsp .( Dry roast cumin, coriander, fennel seeds and then grind to a coarse powder).
- Red Chili Powder:1/2 tsp ( adjust according to your tolerance)
- Grated Ginger:1/2 tsp.
- Salt: As per taste
- Sugar:1/4 th tsp.
- Oil ( Mustard /white) : 1/2 tsp.
- Water : Few drops (Optional)
2. For the Flat Bread (Kochuri)
- Maida ( Flour) :2 Cups
- Oil :3 tbsp of white oil
- Salt : 1/2 tsp.
- Water:Enough to make a soft yet firm dough.
- White Oil: Enough oil for deep frying
Process:
- Soak the daal over night and in the morning make a smooth paste of it using little water but don't make it too watery. Use water only as per the requirement.
- Now heat oil in a pan and add the paste .On medium to low flame add all the spices ( dry roasted spice powder, chili ,salt, sugar and the ginger ), Mix thoroughly for another few minutes. If you find that the mixture becomes too dry sprinkle little water.
- Turn off the flame and let it cool for sometime.
- Mean while make a soft yet firm dough with the flour.
- Divide the dough into few small equal balls. Roll the balls between your palm and make it smooth. Now take a ball at a time and make a little space/bowl in the center of the each of the balls . Put the stuffing into it and seal it well.
- Roll each of the stuffed ball in the form of a luchi or puri using a rolling pin.To make it easier while rolling use little white oil .
- Heat the oil in a deep bottomed vessel and once the oil becomes very hot, reduce the temperature to medium and add one luchi at a time into the kadhai. Press gently with a perforated ladle to make it puff and take it out of the kadhai once it is become golden in color..Repeat the same process for rest of the dough .Serve hot with Chholar Daal or Bengal Gram Lentil Curry.
Bengal Gram Lentil Curry Recipe:
Ingredients:
- Bengal Gram Lentil : 1 Cup
- Potato: 1 (medium, cut in small cubes)
- Coconut:1/4 th Cup (chopped)
- Cumin Seeds:1/2 tsp.
- Bay Leaves:1-2
- Whole Dry red Chili:2
- Cinnamon Stick:1 Stick
- Cardamoms:3-4 pieces
- Cloves:4 -5 pices
- Cumin Powder:1 tsp. (soaked in water)
- Tumeric Powder:1 tsp.
- Red Chili Powder:1/2 tsp.
- Ginger :1 tsp (Paste)
- Garam Masala Powder:1/2 tsp.
- Ghee ( Mustard Oil):2/3tbsp.
- Salt: As per taste
- Sugar :1/2 tsp.
Process:
- Soak the chholar Daal or bengal gram lentil for 1 hour in water and then drain and pressure cook it with three cups of water upto 2 whistle or till just done.
- Heat 1 tbsp of ghee (clarified butter, or oil according to your choice) in a pan and fry the coconut pieces slightly.Keep separately.
- Heat rest of the ghee in a separate pan and add the cinnamon sticks, cloves ,cardamoms,cumin seeds, whole dry red chili and cook for few minutes till the aroma comes out. Now add the potato cubes and fry slightly. Now add the boiled daal, turmeric powder, cumin powder salt, sugar and the ginger paste and then cover and cook until the potatoes are done and the daal becomes thick.
- Once it is done check the seasoning. Add more salt or sugar if required and sprinkle the garam masala powder. Cover for a while so that the aroma could be captured and then uncover and serve with kochuri, luchi, parota or even any type of rice.
