Delicio Recipe List

A traditional Bengali recipe without which a typical Bengali menu is incomplete. Generally sukto has a biter taste with the addition of bitter gourd / leaves of pointed gourd (parwal / potol) but again sukto can be of various types with assorted vegetables. It is served with steamed rice. Ingredients: 10-12 badi / bori (small sundried cakes made from urad dal batter) Vegetables: 2 medium sized potatoes 2 small eggplant / aubergine / brinjals 2 small radish 1 green (raw) banana / kachha kela / kanchkola 2 small sweet potatoes / rangaloo 2 pointed gourd /parwal / potol 3 long drumstick, cut into 1-1/2? pieces 2 bitter gourd / uchchhe, finely chopped Others: 2 tbsp wheat flour / atta 1-1/2 cup milk 1 tbsp poppy seeds 1 tbsp mustard seeds 1 green chilli 4 tbsp mustard oil (as required) 1 bay leaf 1-1/2 tsp panchphoron 2 tsp sugar 2 tsp salt (to taste) 2 dried red chillies 2 tbsp ghee Procedure: Wash all the vegetables. Peel potatoes and raw banana. Peel radish, sweet potatoes, pointed gou...

Bengali New Year (Subho Naba Barsha) is going to be celebrated in 2 days time. It is celebrated with joy and following centuries old customs and traditions. Traditional recipes are prepared and are an essential part to welcome guests. A recipe for delicious Mughlai Aloo Dum. Ingredients: 250 gms small sized potatoes (equal size) 3 onions, finely sliced 3 small tomatoes, finely chopped 3 tbsp watermelon seeds (magaz) 1 tbsp poppy seeds (khuskhus / posto) 1" ginger, finely chopped 1/2 tsp cumin seeds (jeera) 1/2 tsp red chilli powder 1/2 tsp garam masala powder 1/4 tsp amchoor powder (optional) 1-1/2 tsp salt (to taste) 3 tbsp oil 2 cups water (as required) 1 bunch coriander leaves, finely chopped, for garnishing Procedure: Wash, peel and cut potatoes into 2 equal halves. Heat oil in a kadhai, deep dry the halved potatoes on medium flame till golden brown. Drain oil and keep aside. Deep fry the sliced onions to a golden brown colour. Remove from oil and grind the fried onions to a p...

A delicuous chutney made with ripe tomatoes to savour in hot afternoon with rice and curries. My mom-in-law used to make this chutney by roasting ripe red tomatoes specially during summer time. I loved that smoky taste and flavour of roasted tomatoes. So here is the recipe for Roasted Tomato Chutney as learnt from her. Ingredients: 5-6 medium sized tomatoes 3 onions, finely chopped 3-4 bunch fresh coriander leaves, finely chopped 1 red chili 1 green chilli 4-5 tbsp powdered sugar (to taste) ? tsp salt (to taste) Procedure: Wash the tomatoes. Place the tomatoes on a wire mesh on the gas. Switch on gas and roast the tomatoes till the tomato skin starts to blacken. Use a tong to turn the tomatoes and ensure they are roasted on all sides. (Insert a fork to ensure whether the inside is soft or not). Switch off gas, remove the tomatoes and collect in a plate. Slowly and carefully remove the outer blackened skin (it is easier to remove the skin while the tomatoes are still a little hot). Tak...

Aloo dum is a very simple recipe for potatoes cooked with Indian spices for plenty of flavor. There are several different variations of cooking aloo dum like kashmiri aloo dum, stuffed aloo dum and even pure vegetarian aloo dum. This is the recipe for pure vegetarian aloo dum (for those who do not take onions in their food items). Ingredients: 500 gms small potatoes, (uniform size) 1 tbsp ginger paste (grated ginger) 1 tbsp garlic paste (grated garlic) 1 bay leaf 1 inch cinnamon stick 2 green cardamoms 2 cloves garlic 1 tsp turmeric powder 2 tsp coriander powder 1 - ? tsp cumin powder 1 large tomato, finely chopped 1 tsp sugar salt to taste ? tsp red chili powder (to taste) 1 tsp garam masala powder 2 tbsp oil 1 tsp ghee 1 cup water (as required for gravy) 2 bunch coriander leaves, finely chopped Procedure: Wash the potatoes thoroughly, retain the skin and prick the potatoes with a fork. Take a pressure cooker, boil just enough water, add a pinch of salt and release the potatoes when ...

Fried dish or Bhaja as the Bengalies call them are an important part of a midday meal in bengali cuisine. It accompanies a meal of rice and dal and makes a wonderful side dish. Some of the popular fries are Aloo Bhaja (potato fries), begun bhaja (fried brinjal), bodi bhaja, shak bhaja, potol bhaja (fried parwal) to name a few. Some fries are prepared by deep frying the ingredients directly in oil and some are prepared by frying the ingredients, coated with a batter. Here is the recipe for kumro phul bhaja. They are fried pakoras made with the fresh yellow flowers of pumpkin and fried after being coated in batter made of besan / flour. Ingredients: 20 kumro phool (pumpkin flowers) 1 cup besan water (for making batter) ? tsp poppy seeds ? tsp red chilli powder salt to taste oil for deep frying a pinch of baking soda Preparation: Wash the kumro phul (pumpkin flowers) well and remove the stigma from the center and drain off the water. Sprinkle a little salt on the pumpkin flowers. Keep as...

Gulab jamun is one of the popular Indian sweet dishes, most often eaten as a dessert, usually at major festivals (Diwali) or major celebrations (like Marriages?). Gulab jamun is a type of dumpling made of flour & khoya / chhena and soaked in a sugar syrup flavored with cardamom seeds and rosewater or saffron. The sugar syrup used in it has rose water added so it smells like rose, and the shape of gulab jamun is mainly like Jamun (Jamun / Jam, a deep purple coloured Indian berry), so the sweet dish gets the name gujab jamun. Ingredients: 1/2 cup flour / maida 1 cup khoya 1/2 cup milk powder 1/2 tsp baking soda a little milk 18-20 anar dana / nakul dana 1 tbsp ghee white oil, for deep frying Sugar Syrup 3 cups sugar 6 cups water 2 tsp rose water 4-5 green cardamom (chhoti elaichi) few strands of saffron Procedure: To prepare sugar syrup: Take a deep pan, mix the 2 cups of sugar to 1 cup of water. (ratio is 1 part of sugar to 2 parts of water) and bring to a boil. Add 4-5 cardamom p...

Another mouth watering North Indian recipe with cauliflower being the main ingredient. I prepared this recipe in the microwave where the cauliflower retains its natural flavour and taste. Ingredients: 1 cauliflower (250-300 gms) paste of 1 onion paste of 2 tomatoes 1 tsp ginger paste 1 tsp garlic paste 1/2 tsp garam masala powder 1/2 tsp turmeric powder 1 tsp cumin seeds (jeera) 1 tbsp oil salt (to taste) 1 bunch coriander leaves, finely chopped (for garnishing) Preparation: Wash and cut cauliflower into small florets. Take a microwave safe bowl and microwave oil at 100% for 30 secs. Take a small bowl and make a paste by mixing onion, tomatoes and ginger & garlic paste with a little water. Keep aside. Add cumin seeds, salt and turmeric powder and the prepared paste and microwave at 100% power for 4-5 mins. Stir in between. Add cauliflower florets, garam masala. Add 1/2 cup water. Microwave covered for 5 mins. at 100% power. Again microwave for 4 more mins at 60% power. Allow to sta...

Dhokla is a popular & delicious Gujarati (vegetarian) recipe. Dhokla can be of various types like Khaman Dhokla, Khatta Dhokla, Cheese Dhokla and Rasia Dhokla and even innovative Sandwich Dhokla (a combination of any 2 Dhoklas). Dhokla is a steamed food preparation, so it can be used as a healthy snack to other fast foods. Previously making Dhoklas for me was buying those ready made packs and preparing dhoklas by following the instructions. If the measurements written at the back of the pack was not followed properly, the dhoklas did not turn out to be fluffy. After I had a microwave, I tried making dhoklas with the proper ingredients and procedure. Believe me, the final dhokla did look nice and tasted delicious too (though I had to try a couple of times to get that perfect looking dhokla!) Ingredients: Dhokla: 1 cup curd 1/2 cup besan (gram flour) 1/2 tsp baking soda / soda-bi-carbonate 1/2 tsp turmeric powder a pinch of sugar 1 tbsp lemon juice 1 tsp eno fruit salt 1 cup water s...