Panchmel Dal

  

 Rajasthani Panchmel Dal also known as Panchkuti is a traditional Rajasthani dal recipe. It is a staple in almost every household in Rajasthan. The Panchmel Dal is most often served along with Dal Baati, that is another popular dish from the Rajasthani Cuisine.  Panch mean five in hindu and hence the name Panchmel that is delicately blended together using various spices.

 

 Ingredients

for pressure cooking:

¼ cup tuvar dal

1.4 cup urad dal

1/4 cup moong dal

1/4 cup masoor dal

1/4 cup chana dal 

1/2 tsp turmeric pdr

salt 1/2 tsp

bay leaves 2

ghee 1 tsp

water 3 cups 

for dal:

ghee 2 tbsp 

bay leaf 1

cloves 4 

cardamom 1

cumin 1 tsp

dry red chili 1

 onion 1 finely chopped

ginger-garlic paste 1 tsp

turmeric pdr 1/4 tsp

chili pdr 1 tsp

coriander pdr 1 tsp

cumin pdr 1/2 tsp 

salt 1/2 tsp

tomatoes 2 finely chopped

garam masala 1/4 tsp

kasturi methi  crushed 1 tsp

coriander leaves finely chopped 1-2 tbsp 

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for tempering:

ghee  1tsp 

cumin 1 tsp

chili pdr 1/4 tsp

dried red chili 1 

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Instructions 

In a bowl take all the dals, wash well, soak for 30 minutes.

Transfer the soaked dal into the pressure cooker, add ½ tsp turmeric, ½ tsp salt, 2 bay leaf, 1 tsp ghee and 3 cups water.

pressure cook for 5 whistles or until the dal is cooked completely.

once the pressure releases, open the cooker and check if the dal is cooked well. keep aside.

in a large kadai heat 2 tbsp ghee. add 1 bay leaf, 4 cloves, 1 black cardamom, 1 tsp cumin and 1 dried red chili.

saute on low flame until the spices turn aromatic.

now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.

Next add ¼ tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.

saute until the spices turn aromatic.

add 2 tomatoes and saute until the tomatoes turn soft and mushy.

now add cooked dal and mix well adjusting consistency as required.

cover and simmer for 10 minutes or until the flavours are well absorbed.

further add ¼ tsp garam masala, 1 tsp kasturi methi and 2 tbsp coriander. mix well.

to prepare the tempering, heat 1 tsp ghee. add 1 tsp cumin, ¼ tsp chili powder and 1 dried red chili.

immediately pour the tempering over dal. make sure the tadka doesn't get burnt.

Enjoy the panchmel dal or pancharatna dal with roti or jeera rice.

 

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 Ingredients

Vada/ Potato Filling:

1 cup mashed potato

¼ cup finely chopped onion

1 green chili, finely chopped

1 tsp ginger paste

1 tsp garlic paste

¼ tsp turmeric powder 

¼ tsp red chili powder

½ tsp salt

1 tbsp lemon juice

½ tsp sugar

½ tsp goda masala OR garam masala + toasted coconut pdr

1-2 tbsp chopped fresh coriander

For batter

½ cup besan 

1 tbsp rice flour

¼ – ⅓ cup water

a generous pinch of salt

a generous pinch of turmeric powder 

Pav or Bread Layer:

22-24 bread slices (white or brown) cut into about 2 inch diameter circle

Some butter or ghee

Peanut Garlic Chutney:

½ cup peanuts, roasted

3-4 dry red chilies, lightly roasted

4-6 cloves of garlic

½ tsp tamarind paste

1 tsp jaggery powder

½ tsp salt

1-2 tsp red chili powder

Green chutney with coriander & mint leaves, green chilies, salt, lime juice, some add raw mango few pieces, some add 2 tbsp of chopped onion, jeera (opt) n salt.

Oil for deep frying

Preparation of Vada/Potato Filling:

1. Mix all the ingredients for the vada together.
2. Take about a teaspoon of the filling and roll it into a small ball. If it sticks to your hand, rub your hands with little oil.
3. Keep the balls on the side till required.

Preparation of the Coating Batter:

1. Mix all the ingredients together to form a batter that is not too thick or too thin.
2. Keep it aside till required.

Preparation of the Peanut Chutney:

1. Put the ingredients for the peanut chutney into a mixer jar.
2. Process to a coarse powder.
3. Transfer the chutney to a small serving bowl.

Preparation of the Pav or Bread:

Cut bread into 2 " round slices, toast them on both sides, apply butter on one side and keep aside

Preparation of the Vada:

1. Heat oil for deep frying in a deep pan, wok or kadhai.
2. Drop a little batter in the oil. If it sizzles and comes up immediately then the oil is ready.
3. Drop a few potato balls in the batter, gently roll them in the batter using your fingers or a teaspoon.
4. Pick up each coated ball and drop into the hot oil carefully.
5. Fry, turning them over frequently till they are golden brown.
6. Drain with a slotted spoon and keep the vada on paper towel to drain excess oil. Repeat with the rest of the vadas.

To serve

Spread green chutney on all the toasted buttered slices. 

place one vada on each, sprinkle with peanut chutney 

Tips:

Can keep the toasted bread slices and Fried Vadas under the warm mode in the oven.

Chutneys can be prepared a day or two ahead and store it in the fridge. 

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Bengali Labra Tarkari

Labra is a classic Bengali Vegetarian dish cooked without onion and garlic

Ingredients

• 2 Potatoes
• 1 Sweet Potato
• 1 Eggplant
• 1 Radish
• 4 Broad Bean
• 150 g Pumpkin
• ½ Spinach completely optional(chopped)
• 1 Ridge Gourd
• 5-6 florets Cauliflower
• 1 Tomato Optional
• ½ cup Coconut paste

Tempering:

• 3 Bay leaves
• 2 Dry Red Chilies
• 1 Tsp. Panch Poaran
• ¼ Tsp. Hing/ Asafoetida

To make spice paste!

• 1 Tsp. Turmeric powder
• 1 Tsp. Red Chili powder
• 1 Tsp. Cumin powder
• 1 Tbsp. Sugar
• 1 Tsp. Salt or to taste
• 1 Tbsp. Ginger Paste
• 1 tablespoon Mustard Oil

To make Bhaja Moshla:

• ½ Tsp. Cumin seed
• 1 Dry Chili
• 1 Bay Leaf
• ¼ Tsp. Fennel Seed

Other:

• 2 Tbsp. Mustard Oil
• 2 Tbsp. Ghee

Instructions

• Peel the skin of Potato, Sweet Potato, Radish, Pumpkin, and also Ridge Gourd.
• Cut all those into small cubes inclusive of Eggplant and Tomato as well.
• Now cut broad bean aka sim into small square pieces as well.
• If using chop spinach.

Bhaja Moshla:

• Dry roast dry chili, bay leaf, fennel seed, and also cumin seed for 2 minutes on a flat pan.
• Make a coarse powder of the spices. One Tbsp. The powder will be used in making the Labda.

making of spice paste:

• Take the Ginger paste and mustard oil along with turmeric powder, red chili powder, cumin powder, sugar, and also salt in a bowl and make a thick paste or else you can add the spices directly.

Making of Labra!

• Heat oil in a pan and temper the oil with Bay leaf, red chili, and also panch phoron followed by asafoetida.
• Now add Potato followed by sweet potato and also pumpkin and cook for 3-4 minutes.
• Now add the rest of the veggies and give a thorough mix.
• Add the spice paste and mix thoroughly.
• Add coconut paste as well.
• Cover the pan with a lid and cook till the veggies soften.
• Veggies will release moisture and hence no need to add water.
• Adjust the spices if needed.
• It will take around 15-20 minutes to cook on a low flame the labda.
• Once done add Ghee followed by the Bhaja Moshla and give a generous mix.
• Serve Labra hot with Khichuri.
• The dish should be mushy and without curry.
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Notes

• You may skip Tomato and Spinach completely.
• Ghee can also be substituted with some more mustard oil or Only ghee can be used in making Labra.
• Some people fry the veggies beforehand, however, I prefer cooking the veggies together.

 

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Veg Egg Kofta

Start by making smooth koftas using paneer, bread, and simple spices. Prepare the potato mixture and make small balls with it. Shape each paneer mixture into a flat round and pack it with the potato mixture. Seal the edges, dust with besan, and then fry. And it's ready! Garnish with coriander leaves and serve hot with your choice of curry or just as an appetizer.

Tips to Make the Best Vegetarian Egg Kofta at Home

Now that you know how to make this delicious recipe, let's look at a few things you should keep in mind before making Vegetarian Egg Kofta at home.

1.Use Fresh Paneer
Although the paneer gets crumbled, make sure to use it fresh.Because it lends a creamy taste to your koftas, which makes them smooth and melt in the mouth.

2. Mash Potatoes Properly
While making the potato filling, ensure there are no lumps, as they can break the koftas while frying. A smooth potato mixture holds the filling better and gives a gourmet feel.

3. Add Roasted Cumin Powder
Want to enhance the potato mixture even more? Add a dash of cumin powder. It won't just make it more aromatic but will also add an earthy taste to your koftas.

4. Don't Forget Besan. These Koftas are known for their crunch. To achieve this, don't skip dusting them with besan. Besan will add a crispy layer on the outside while keeping the softness locked inside.

 

Ingredients for Kofta

200 Gram Paneer

1 Bread Slice (crust removed)

1 tsp Salt

1/8 tsp pepper pdr

Green Chilies, finely chopped

1/4 cup Potato, mashed

1/4 tsp Turmeric Pdr

Lemon Juice to taste

To dust koftas Besan

Oil for frying koftas

How to Make Vegetarian Egg Kofta

Mash the paneer and bread together to blend smooth, either in a blender or with a katori. Mix 1/2 tea spoon salt and pepper pdr into it.

 

Mix the green chilies, mashed potato, turmeric and lemon juice together and form into two balls.

 

Divide the paneer mixture into two. Shape each into a flat round and thin the edges a bit.

 

Place one round of potato in the center of the paneer, bring together the edges to cover it completely.

 

Shape these into rounds and then taper on side to resemble and egg.

 

Dust with the besan. Heat the oil and deep fry, browning on both sides.

Cut into halves lengthwise and serve hot

 

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Pulihora

Ingredients

1 1/2 Cups Sona masoori rice  

1 tbsp Sesame oil (preferably)

1/2 tbsp Turmeric  

1 tsp Salt to taste

1/2 Cup Thick tamarind paste (or pulp of a handful of soaked tamarind)  

1 tsp Jaggery (optional)

For Tempering:

2 tbsp Cooking oil  

1/2 tsp Mustard seeds

1 tbsp Urad dal  

1 tbsp Chana dal

1/2 Cup Peanuts  

2 . Dry red chilies

2  Green chilies  

1/2 tsp Ginger (very finely chopped)

Curry leaves  

a pinch of Asafoetida/ hing

Method:

The first step is to cook the rice. Wash the rice and cook it on steam or in a pressure cooker until it is cooked, but not mushy. Once cooked, transfer to a plate.

Sprinkle some salt and turmeric over the cooked rice and toss it gently. Sprinkle a little bit of sesame oil over it as well.

Take a kadhai, add some oil to it and place it on medium heat. Now add some mustard seeds, peanuts, chana dal, and urad dal and fry everything till it is aromatic. Next, add the curry leaves, slit green chilies and ginger. Finally, add the dry red chilies and fry till it is crisp.

Now add some asafetida, and then add the tamarind pulp along with some jaggery if you like.

On a low flame cook everything lightly, now add the cooled rice to the kadhai and lightly toss it to mix the tempering into the rice.

Once the rice is evenly coated with the tempering remove it from the flame.

Serve this delicious and mouth-watering Pulihora hot and devour!

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