Panch Phoran Taratari

Panch phoran taratari from Meghalaya cuisine.
A very simple, easy to make yet delicious potato dish. Generally potatoes eggplant and other vegetables are use to make this panch phoran taratari. But I have made it with only potatoes and green peas.

Meghalaya is a state in northeastern India. The name means “the abode of clouds”in Sanskrit.
Meghalaya is also the home to a large variety of fruits, vegetables, spices and medicinal plants. Meghalaya is also famous for its large variety of orchids — nearly 325 of them. Of these the largest variety is found in the Mawsmai, Mawmluh and Sohrarim forests in the Khasi hills.
Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya is home to three Mongoloid tribes; it has a unique cuisine, different from the other Seven Sister States of northeast India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat.
Source – Wikipedia

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Meghalaya cuisine.
This month my partner is lovely Kalyani Sri. Who blog at Sizzling taste buds.
We gave each other two secret ingredients. Kalyani gave me potato and fennel seeds. And I gave her ginger and garlic. Check out her space for the wonderful recipe she shared with these ingredients.

This panch phoran taratari is very similar to Bengali aloo chhechki with panch phoran or Bengali five spices.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

Recipe

Potatoes – 4 large

Green peas – 1 cup

Panch phoran – 2 teaspoon

Bay leaf – 1

Dry red chilli – 1

Green chilli – 1 – 2, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Oil – 2 tablespoon

Method

1. Chop the potatoes in small cubes.
Wash, drain and keep aside.

2. Heat oil in a pan.
Add panch phoran, dry red chilli and bay leaf.

3. For panch phoran mix 1/2 teaspoon each of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

4. When panch phoran starts to splutter add the potatoes, green peas and green chilli.

5. Add salt, red chilli powder, turmeric powder and cilantro or chopped coriander leaves. Mix well.

6. Cover and cook on simmer. Stir occasionally.

7. If the potatoes are sticking at the bottom add 3 – 4 tablespoon water.

8. Cook till the potatoes become tender. If you have used water then water should be evaporated completely.

9. Garnish with cilantro or coriander leaves.
Serve with paratha, puri, roti or any bread. It also taste great with dal chawal.

Note

Eggplant or any vegetables can be added with potatoes.

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Chicken Kosha With Whole Garlic And Potatoes

Chicken kosha.
Chicken or mutton kosha is a famous dish of Bengal. You can make this curry with mutton, eggs or any vegetables.
Kosha means bhuna or saute. You have to fry chicken with onion, garlic, tomato and spices on low flame till done. Need lots of patience but the result will be lip-smacking and flavourful.
Posting a non veg dish after a long time. Some of my blog reader requested for a spicy chicken. So here is a delicious mouthwatering dry chicken curry for you. Hope you will like it.

You can get some more chicken and mutton dishes here

1. Zafrani chicken

2. Chicken dak bungalow

3. Chicken chaap

4. Rara mutton

5. Railway mutton curry

If you want your chicken less spicy decrease the amount of chilli but if you want it hot increase green chilli or you can add 1 – 2 teaspoon hot variety red chilli powder in the curry.

I have added potatoes and whole garlic in it. But its optional. You can skip whole garlic if you want. And if you love the taste of garlic then I am sure you will love this curry with whole garlic. If you want you can also make it without potatoes.

Recipe

For marination

Chicken – 500 gram

Onion garlic paste – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Thick yogurt – 1/2 cup

Lemon juice – 1 tablespoon

Mustard oil – 1 tablespoon

Salt – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

For curry

Onion – 3, thinly sliced

Tomato – 3 chopped

Ginger – 1 inch piece, grated

Garlic – 10 cloves, minced

Green chilli – 3 – 4 or to taste, chopped

Whole garlic – 2-3, optional

Potatoes – 2, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Salt to taste

Kashmiri red chilli powder – 1 tablespoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon

Green cardamom – 3 – 4, crushed

Cinnamon – 1 inch piece

Clove – 3 – 4

Bay leaf – 2

Oil – 1/2 cup

Hot water – 1 cup

Method

1. Clean and wash the chicken pieces. Marinate with ginger garlic paste, turmeric powder, cumin powder, thick yoghurt, lemon juice, mustard oil, salt, red chilli powder and black pepper powder.

2. Cover and keep in refrigerator for at least 2 hours or overnight.

3. Peel and cut the potatoes into half. Wash, drain and keep aside.

4. Peel the outer layer of the garlic and wash well.

5. Thinly slice the onions.

6. Heat oil in a pan. Fry the potatoes until light golden brown, remove from oil and keep aside.

7. Add crushed green cardamom, cinnamon, cloves and bay leaf in the oil.

8. Now add sugar and sliced onions. Caramelised sugar will give the curry perfect colour so don’t skip it.

9. Fry for a couple of minutes and add minced garlic, green chilli and grated ginger.
Fry till onions becomes light brown and raw smell of garlic goes away.

10. Add the chopped tomatoes, cumin powder, turmeric powder, coriander powder, kashmiri red chilli powder and garam masala powder. If you want your curry hot add 1 – 2 teaspoon hot variety red chilli powder. Fry till the tomatoes becomes mushy.

11. Add marinated chicken pieces along with its spices. Mix well.
Cover and cook on low medium heat. Stir in between to avoid sticking at the bottom.

12. After 10 – 15 minutes add fried potatoes and whole garlic. Mix well. If you like you can omit the garlic or potatoes.

13. Again cover cook on low flame. Stir in between.

14. When oil leaves the sides add hot water and cook till everything becomes soft.

When chicken and potato pieces becomes soft cook on high heat till you get your desired consistency. Curry should be almost dry.

Serve hot with pulao, fried rice, roti, paratha, puri, luchi, naan, steamed rice or any Indian bread or rice dishes.

Notes

1. If you like you can omit whole garlic. Potatoes are also optional.
2. Add chilli according to your taste. You can increase the green and red chilli if you want your curry more spicy.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Beetroot Dal Or Lentil Curry

Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.

Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils

Dal palak or pigeon peas with spinach

Egg dal tadka

To get beetroot recipes click on the name below.

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice

Black rice oats and beetroot pancakes

Beetroot appe

Beetroot cutlets

Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Source

Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.

We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.

Recipe

Toor/arhar dal or split pigeon peas – 1/2 cup

Beetroot – 1 medium

Tomato – 2 large

Green chilli – 1 – 2

Ginger – 1 inch piece,
grated

Cilantro or coriander leaves – handful, chopped

Dry red chilli – 1

Bay leaf – 1

Asafetida or hing – 1/4 teaspoon +1/4 teaspoon

Cumin seeds – 1 teaspoon +1/2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Ghee or clarified butter or oil – 1 tablespoon

Ghee – 1 – 2 teaspoon

Water – 2 cup

Method

1. Wash the dal or lentil and soak for 15 – 30 minutes.

2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.

3. Heat 1 tablespoon ghee or oil in a pressure cooker.

4. Add 1 teaspoon cumin seeds and let the seeds splutter.

5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.

6. Add beetroot, tomatoes, ginger and green chilli.

7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.

9. Add the lentil or dal. Mix well.

10. Add water and chopped cilantro or coriander leaves.

11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.

12. Let the pressure settle down on it’s own.

13. Take out the dal in a serving bowl.

14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.

15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.

16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.

17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Notes

1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.

2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

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Roasted Mixed Spice Powder Or Bhaja Moshla

Roasted mixed spice powder.
An aromatic mixture of roasted green cardamom, cloves, cinnamon, cumin, bay leaf, cumin, coriander and red chilli.
It will enhance the flavour of your savoury dishes. Add a spoon full to your chop or cutlet mixture, potato stuffing for aloo paratha, aloo tikki or burger patties, sandwich stuffing, curries, dum aloo or anything you want to make aromatic and spicy.

Sending this post to 136th #Foodiemonday bloghop theme is #MasalaPowder.

When Preethi decided the theme I remember my mother’s bhaja moshla or dry roasted mixed spice powder recipe. She always used to store two type of dry roasted mixed spice powder.

One is dry roasted and ground panch phoran or a mixture of cumin seeds, coriander seeds, nigella or black cumin seeds, fennel seeds and mustard seeds. This mixture is for sukto, a delicious Bengali style mix vegetable. Just sprinkle this ground mixture on sukto or any chutney and enjoy the aroma.

I am sharing second dry roasted and ground spice mixture. You can use this aromatic mixture in any savoury dish to enhance the flavour and taste. Here is my mother’s recipe for aromatic bhaja moshla.

Recipe

Green cardamom – 8

Cloves – 6

Bay leaf – 1, small

Cinnamon – a small stick

Dry red chilli – 2

Cumin seeds – 2 tablespoon

Coriander seeds – 2 tablespoon

Method

Combine all the spices.
Lightly dry roast on low flame. Stir continuously.

Dry roast till the spices gives out roasted aroma.
Immediately transfer the spices on a plate and let it cool down.

Now grind all the spices. Make a fine powder.
Store in a airtight jar.

Notes

1. If you want your spice powder more hot use 3 – 4 dry red chilli.

2. If you don’t want to use red chilli you can use pepper corn.

3. Or if you like you can omit chilli and make it only aromatic not hot.

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