Mocha Ghonto Or Banana Flower Dry Curry 


Mocha ghonto or banana flower dry curry.

A very delicious and healthy dish. Banana flower called mocha in Bengali. This mocha ghonto is a traditional dish of Bengal. Generally served with hot steamed rice. This dry curry or ghonto made of banana flower, coconut, potatoes and some aromatic spices. 

Its very common dish in Bengal. But we get good quality banana flowers rarely in our city. Thanks to my neighbour Nidhi for this delicious banana flower or mocha.


Traditional recipe is bit lengthy. I remember my mother and mother in law used to add cardamom, cinnamon and cloves paste at the end. And ground these with the help of grindstone or sil batta. Mother never used powder spices. All the spices ground separately with the help of grindstone. But these days we don’t have those grindstones. And no helping hands to grind all the spices separately. So here is a easy recipe to make this delicious mocha ghonto. But no cheating with aroma or taste. Taste is equally delicious. 

Almost every part of the banana tree can be used in some way or the other. The flowers, fruit and stems can be eaten, the leaves can be used as plates and the bark can be used to make paper. 

Known as banana hearts, banana flowers are loaded with fibre, protein, potassium, calcium, copper, phosphorus, iron, magnesium and Vitamin E. These pretty flowers can be eaten raw or cooked and added to salads, soups, stir-fries and herbal teas. 

Source 

Here is my cheat or easy recipe of mocha ghonto or banana flower dry curry. 



Recipe 


Banana flower – 1 small 

Potato – 1 large

Grated coconut – 1/2 cup + to garnish

Oil – 2-3 tablespoon

Cumin seeds – 1/2 teaspoon

Green chilli – 1 – 2 slit

Dry red chilli – 1

Bay leaf – 1

Ginger – 1 inch piece

Green cardamom – 3

Cinnamon – 1 inch piece

Cloves – 3

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Salt to taste

Sugar – 1 teaspoon or to taste

Ghee or clarified butter – 1 tablespoon



Method 


First we have to prepare the banana flower. Its little time consuming.

Remove outer leaves of the banana blossom or flower.

Take out the florets from inside.

Open each floret and remove the long string with small head and a plastic like part from it. Both are not edible.

Clean all the florets like this. At the end when all the florets are removed, chop finely all the florets and remaining small inside part of the flower. Discard the stem of the inside part first then chop finely. 

Soak the chopped florets in the water with salt and 1/4 teaspoon turmeric powder overnight. 

Next day boil the chopped florets in pressure cooker. Cook on high flame for 1 whistle then cook on simmer for 10 – 15 minutes.

Let it cool down. Drain the water and wash again in running tap water.

Squeeze all the water and keep aside.

Peel the potato and cut into small cube. Wash and drain the water.

Grind coconut, ginger, cardamom, cinnamon and cloves. Make a smooth paste.

Heat oil in a pan. Add the chopped potato. Fry till the potato becomes light brown.

Remove from oil.

In the same oil add bay leaf and cumin seeds and let the cumin seeds splutter.

Add dry red chilli and slit green chilli.

Add the chopped and boiled banana florets. Fry for 1 – 2 minutes.

Add fried potato and salt. Mix well. Add ground coconut, cardamom, cinnamon and cloves.

Add cumin powder, coriander powder, turmeric powder, red chilli powder and sugar.

Saute till dried up completely.

Add water as require. It will be a dry curry.

When it starts to rolling boil cover and cook on simmer for 10 minutes. Check and stir in between.

Cook till the potato becomes tender and curry dried up.

Add ghee or clarified butter and remove from heat.

Garnish with grated coconut and green chilli.

Serve with hot steamed rice.


Note 

Add chilli according to your taste. If you don’t like hot omit or decrease the amount of chilli. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Sprouts Sundal 

Sprouts sundal.

Very easy to make yet delicious dish made with mung sprouts.

You can serve this side dish as breakfast or evening snack too. A very nutritious filling and yummy dish.

Sundal is a traditional south Indian dish from Tamil Nadu. A very delicious and nutritious dish.  It can be prepared using different legumes.

 Sweetness of pomegranate seeds and the flavour of lemon makes this sandal super yummy. 

I have shared two more sprouts recipes.

Sprouts and oats cutlets

Sprouts appe 

Sprouts are wonder food due to its high nutritional value. Natural sprouts are good for a healthy body and mind development. It ensures blood purification and strengthens the immune system. In Naturopathy, sprouts are termed as medicine because of its preserving and promoting health aspects. Sprouts are associated with amazing health benefits of sprouting.

Sprouts are known as health Rejuvenator and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.

Source

I have made it without onion garlic but you can add onion garlic if you like. Read notes for onion garlic method. 

Recipe 


Mung sprouts – 1 heaped cup 

Curry leaves – 10 – 12

Cumin seeds – 1/2 teaspoon

Mustard seeds or rai – 1/4 teaspoon

Dry red chilli – 1

Asafoetida or hing – a small pinch 

Green chilli – 1 chopped

Ginger – 1/2 inch piece, grated

Salt to taste

Cumin powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon, optional 

Turmeric powder – 1/4 teaspoon

Oil – 1 tablespoon

Fresh coconut – 1/3 cup, grated 

Lemon juice – 1 teaspoon

Pomegranate seeds and grated coconut to garnish 

Method 


Wash and soak the green mung beans overnight.

Next day drain the water completely. Beans should be moist.

Cover the bowl and keep aside for one day. Next day you will get sprouted beans. If you want longer sprouts keep it for one more day.

Wash the sprouts well. You can boil or steam the sprouts. I like the crunch so I didn’t.

Heat oil in a nonstick pan. Add mustard seeds or rai. Then add cumin seeds. Let them splutter.

Add grated ginger and green chilli. Saute for one minute.

Add curry leaves, dry red chilli and asafoetida or hing. And then add the sprouts.

Add salt, cumin powder, turmeric powder and red chilli powder. Mix well.

Saute for 5 – 6 minutes on low medium heat.

Remove from heat. Add grated coconut and lemon juice. Mix well.

Taste and adjust the seasoning.

Serve hot as a side dish or enjoy bowlful as a snack. I like it bowlful with little more lemon juice.

Notes –

1. If you want to use onion add sliced one onion with curry leaves.

2. You can also add minced or grated garlic with onion. Fry till onion becomes translucent and then add the sprouts.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Cauliflower With Coconut And Poppy Seeds 


Cauliflower with coconut and poppy seeds. 

Sharing an easy to make but delicious cauliflower recipe today. You don’t need much spices to make this no onion garlic cauliflower. You can serve it as a side dish with any bread of your choice or steamed rice. 

You can get one more cauliflower recipe here

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. 

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Cauliflower is a member of the cancer-fighting cruciferous family of vegetables

Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health

Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification

Source

Coming to the recipe. We generally use this coconut and poppy seeds paste to make fish or pointed gourd or parwal etc. Click the name for Pointed gourd with coconut and poppy seeds recipe. 

And Pointed gourd with poppy seeds recipe. 

Poppy seeds and coconut makes the dish superbly delicious. 

Recipe 



Cauliflower – 1 medium 

Green chilli – 3-4 or to taste 

Poppy seeds or khaskhas – 2 tablespoon 

Ginger – 1/2 inch piece 

Tomato – 1 chopped 

Coconut – 1/4 cup finely chopped or grated 

Mustard oil – 3 tablespoon

Salt to taste 

Turmeric powder – 1/2 teaspoon 

Coconut milk – 1/4 cup 

Lemon juice – 1 teaspoon

Chopped coriander leaves – 2 tablespoon 

Slit green chilli and coriander leaves to garnish 

Method 


Soak the poppy seeds in hot water. 

Cut the cauliflower in small florets. Wash well, drain and keep aside. 

Grind green chilli, poppy seeds, ginger, tomato and coconut altogether. Make a smooth paste. 

Heat oil in a pan. Add the chopped cauliflower. Fry until the cauliflower changes it’s colour. 

Add salt, ground spices, chopped coriander leaves and turmeric powder. You can also add little sugar if you like. 

Saute till it dried up completely. Stir continuously. 

Now add coconut milk. Cover and cook on low heat till the cauliflower becomes tender and dried up. 

You can add more coconut milk if require. 

Now remove from heat and add lemon juice. Mix well.

Taste and adjust the seasoning. 

Garnish with slit green chilli and coriander leaves. 

Serve with hot steamed rice or any bread. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Chickpea Potato Dry Sabji Or Curry / Guest Post For Avin S Kohli


Chickpea potato dry sabji or curry.

Bored with regular chana masala or spicy chhole or chickpea Curries?

Try this no onion garlic delicious chickpeas with potatoes.

If you want to make something spicy and delicious in a hurry this chickpea with potatoes is a best option if you have soaked and boiled chickpeas.

My blogger friend and amazing cook Avin of theyellowdaal asked me to write a guest post for her blog. I think its a best recipe for her blog. Because Avin is from Punjab and I am from Bengal. Why not mix matche Punjabi chhole and Bengali bhaja moshla or dry roasted mixed spices. Avin has a lovely blog. Do visit her blog for many awesome recipes from different cuisine.

This chickpeas goes well with puri, roti or Indian flat bread, paratha or simple daal chawal. Or use it as sandwich stuffing.

Its very easy to make. You don’t need onion garlic for it. But you can make it with onion garlic too if you like. I will share the mathod of both.


Recipe 
Chick peas – 1 cup

Potatoes – 3 medium

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 3

Cumin seeds – 1/2 teaspoon

Asafetida or hing – a pinch

Green chilli – 2 – 3 chopped

Grated ginger – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Amchur or dry mango powder – 1 teaspoon

Lemon juice – 1 teaspoon

Dry roasted mixed spices – 1 teaspoon

Ginger Julienne and cilantro for garnishing

Method 


Boil overnight soaked chickpeas or chana with 2 green cardamom 3 cloves and 1/2 inch piece cinnamon in a pressure cooker.

Let it cool down. Grind in a mixer grinder and keep aside. Don’t discard the remaining water, we will use it later.

Peel the potatoes. Cut into small cubes. First cut into 4 parts in length wise. Then make small pieces. Wash well. Drain and keep aside.

Heat oil in a pan. Fry the potatoes. And keep aside.

In the same oil add cumin seeds. When seeds starts to crackle add hing or asafetida.

Add grated ginger and chopped green chilli. Fry for few seconds.

If you want to add onion garlic add finely chopped 1 onion and 1 teaspoon garlic paste or minced garlic with ginger and chilli. Fry until onion becomes translucent.

Add ground chickpeas. Saute until chickpeas changes it’s colour. Stir continuously.

Add the fried potatoes.

Add salt, cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder and garam masala powder. Mix well.

Add the remaining water of boiled chickpeas.

Mix and cover. Cook until the potatoes becomes soft.

Fried potatoes don’t take much time to cook so don’t add too much water.

When the potatoes becomes tender stir and cook until dried up. If you like you can make thick gravy. I have made it dry.

Add lemon juice, amchur or dry mango powder and dry roasted mixed spices.
For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 inch piece cinnamon stick and 4 cloves. If you like it hot add 1-2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use. 

Mix everything well. Taste and add more salt, lemon juice and dry mango powder if require.

Remove from heat.

Garnish with ginger julienne and cilantro. If you are using onion garlic you can use onion rings for garnishing.

Serve with puri, kachaudi, paratha, roti or Indian flat bread or daal chawal.

Even you can make delicious sandwiches with it. Keep it in refrigerator make sandwiches in a jiffy. Or enjoy with crisp toast.

Happy cooking 😊
I would love to hear from you. Please leave some words in the comment if you like the recipe.

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Potato With Nigella, Poppy Seeds And Tomato


Potatoes with nigella, poppy seeds and tomatoes.

A very delicious and easy to cook side dish. In West Bengal aloo posto or potatoes with poppy seeds or posto or khaskhas is an all time favourite dish.

Poppy seeds are rich in minerals such as zinc, magnesium and calcium.

And one teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.

source

We usually don’t use tomato in aloo posto or potato with poppy seeds but I have heard about this recipe from my sister in-law Arunima Gupta. It sounds little different and we loved the taste.

Thanks Arunima for this easy and delicious recipe. Everyone loved it.

This post is going to be a part of #Foodiemonday bloghop. And our this week’s theme is #nigella seeds.

The kalonji, or Nigella seeds or black cumin is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you can’t quite nail.
Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy.

source

You don’t need much spices to make it. I have used only salt, green chillies, turmeric powder, poppy seeds,tomatoes and nigella seeds or kalonji or black cumin. Kashmiri red chilli powder is optional I have used it to add some colour. You can omit it if you want.

This Curry goes well with steamed rice.

Recipe


Potatoes:- 3 medium

Tomatoes – 2 large chopped

Green chilli – 4-5 or to taste

Nigella seeds – 1/4:teaspoon

Poppy seeds – 1/4 cup

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Mustered oil – 2 tablespoon+ 1 teaspoon

Salt to taste

Water as require

Method


Soak the poppy seeds in hot water for 15 minutes or microwave for 2 minutes with little water. Soaked seeds will grind easily.

Drain and grind the poppy seeds with 2 green chillies. You can add more chillies if you want your curry hot. You can add little water. Make a smooth paste and keep it aside.

Peel and slice the potatoes. Wash well.

Heat 2 tablespoon mustard oil in a pan. Add nigella seeds or black cumin or kalonji and chopped tomatoes. Saute until the tomatoes becomes mushy.

Now add the potatoes, salt and turmeric powder. Fry until it dried up completely.

Add enough water to boil the potatoes. Cover and cook until the potatoes becomes tender. Let the water dried up.

Add the poppy seeds and green chilli paste and kasmiri red chilli powder. Red chilli powder is optional. I have added it to bring some colour. You can omit it if you want. Saute for a minute.

Add water to make a thick gravy. You can make it dry too. It will be delicious in both ways. But don’t make it runny.

Cook until you get your desired consistency. Add some more slit green chillies and 1 teaspoon mustard oil. Mix well and switch off the flame.

Serve with hot streamed rice or any kind of bread or paratha or puri or luchi.

Enjoy……..

Black Rice, Oats And Beetroot Chilla Or Pancake 

Black rice, oats and beetroot chilla or pancake.

Very delicious and perfect for winter morning breakfast. And yes healthy too :mrgreen:

You can get some more beetroot recipes in my blog. But this time tried with black rice. I have some black rice flour which I have made for black rice double chocolate cake. So I want to use it but very happy with the taste, it was amazing. Now I have to make some more black rice flour 😁

If you don’t have black rice you can use any white or brown rice too.

Black rice is an excellent source of fiber, amino acid, minerals, vitamins and antioxidants. And its more nutritious than brown rice.

Oats are loaded with Dietary fiber, more than any other grain. Oats have a range of healthy cholesterol lowering properties, helps control weight, reduces blood pressure, stabilize blood sugar, good for skin, enhances immune system, lower the risk of colon cancer.
And we all know oats as world’s healthiest food. Better way to gain the strength and energy.

Beetroot is low in fat.  Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.

Coming to the recipe. Its very easy to make. Only mix all the ingredients. Cover and leave it for some time and make just like a pancake with little oil.

Recipe 


Black rice flour – 1 cup

Oats powder – 1 cup

Beetroot  – 1 peeled and grated

Coriander leaves – handful chopped

Green chilli – 1 – 2 finely chopped

Ginger – 1″ piece grated

Onion – 1 finely chopped, optional

Lemon – 1/2

Cumin powder – 1 teaspoon

Chat masala powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon, optional

Salt to taste

Oil for shallow frying

Method 

Soak the rice flour with little water for an hour and grind into a smooth paste.

In a large bowl mix ground oats, grated ginger and beet, soaked and ground black rice flour, salt, spices, chopped onion, juice of 1/2 lemon, green chilli and coriander leaves. I didn’t use onion.

I have mentioned the process of making black rice flour here.

Add water to make a lump free semi thick flowing batter. Mix well. Cover and leave aside for 30 minutes.

Now stir the batter well. Add more water if require.

Heat a nonstick pan and grease it with little oil.

Pour a ladleful of batter in the middle. Spread it evenly to make a circular shape.

Drizzle little oil and let it cook till it leaves the sides.

Flip and cook the other side too.

Serve hot with any chutney or sauce.

Rajasthani Gatta Curry Or Gatte In Shahi Gravy 


Gatta curry or gatte in shahi gravy. A very delicious and no onion garlic curry from Rajasthan. 
Our this week’s 78th #Foodiemonday bloghop theme is regional cuisine. And I have chosen Rajasthan. The state known as the land of Maharajas. This princely state is famous for it’s vibrant culture and rich heritage.

Rajasthan is well known for it’s vast array of savouries and sun-dried snacks. The delicious curries of this state are based on gram flour or pulses. Spices, dry fruits and curd are mainly used in the Rajasthani delicacies.

Rajasthani gatta curry or gatte ki subzi is a vegetarian dish made of steamed or boiled besan/chickpea flour dumplings in a spicy and tangy yoghurt based gravy. A very popular dish of this state.

Recipe 


For gatte


Besan/chickpea flour – 1 cup

Curd – 1 tablespoon 

Chopped cilantro – 1 tablespoon 

Turmeric powder – 1/4 teaspoon 

Green chilli – 1 – 2 finely chopped 

Oil – 1 tablespoon 

salt to taste 

Oil for frying the gatte 

For gravy 


Curd – 1 cup 

Besan/chickpea flour – 1 tablespoon 

Slit green chilli – 1 – 2

Cumin seeds – 1/2 teaspoon 

Sarson or mustard seed – 1/4 teaspoon 

Saunf or fennel seeds – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon 

Bay leaf – 1

Green cardamom – 2 crushed 

Cinnamon –  1″ piece crushed 

Cloves – 2 crushed 

Curry leaves – 2 – 4

Turmeric powder – 1/2 teaspoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Chilli powder – 2 teaspoon 

Garam masala powder – 1/2 teaspoon 

Khoya/mawa – 1 heaped tablespoon 

Oil – 2 tablespoon 

Chopped cilantro – 2 tablespoon 

Fried cashew nuts for garnish 

Method 


In a bowl mix besan/chickpea flour, curd, salt, turmeric powder, oil, chopped cilantro and green chilli. Make a firm dough. Add little water if require. You can use a pinch of soda or baking powder. I didn’t. 

Divide the dough into 4 equal parts. 

Shape each part into long cylindrical roll. The dough will be sticky. So take little oil in your palm and then shape the rolls. 

Keep the rolls aside for 10 – 12 minutes. 

Boil enough water to cook the rolls. Add the rolls gently in the boiling water. Boil for 8 – 10 minutes or until they float on top. Remove the rolls from water. 

Don’t discard the remaining water, we will use it to make gravy. 

Cut the rolls into 1/2 inch long pieces and fry them in  oil. Keep the fried gatte aside. 

Mix curd and 1 tablespoon besan/chickpea flour. Beat well to make a lump free smooth mixture. Add 1/4 cup water and beat again. 

Heat oil in a pan. Add bay leaf, cumin seeds, mustard seeds, fennel seeds or saunf, curry leaves, asafoetida or hing, crushed cardamom, cinnamon and cloves. 

Let the seeds crackle and add khoya/mawa. Saute for few seconds on low flame. Add all the spices and mix well. Saute till oil leaves the sides. 

Add curd and besan/chickpea flour mixture, remaining water of boiled gatte, salt and 1 cup water. Let the mixture boil, stir continuously. Cook on low flame for 10 minutes. 

You can add more water if require to make a semi thick gravy. 

Now add the fried gatte. And boil again for 5 – 6 minutes. 

Gatta curry is ready. Garnish with chopped cilantro and fried cashew nuts. 

Serve hot with steamed rice or roti or Indian flat bread.