Organic bright colours, baloons filled with coloured water and water guns lights up this festival and brings one and all together. Holi or Dol in Bengali is not only a festival of colours but also of sweets. If you love Indian sweets then there are quite a few like Malpua, Gujjia, Gulab Jamun etc that are traditional and a must.
At our place, in a holiday mood my couch potato hubby will lock himself up in his room and sleep,sleep sleep !!
He will pamper himself with a heavy meal after a good cleansing scrub.
Palak Mutton(Saag Wala Ghost) :
Ingredients: Method Of Preparation :
Mutton...........................................500 grams Blanch the Spinach leaves in hot water
Spinach..........................................1 bundle and Remove immedietely and soak in a
Onions,large.....................................3,sliced bowl of chilled water. This will stop the
Garlic Paste......................................1/2 tsp cooking and retain its green colour. Put
Ginger Paste.....................................1/2 tsp in a blender&make a paste. Keep aside.
Curd................................................2 tbsp Marinate the mutton in curd, 1/2 tsp
Tomato Paste..............................1 small tomato haldi powder,cumin powder, coriander
Oil...................................................3 tbsp powder for half an hour.
In a kadhai/wok heat oil and saute
In a kadhai/wok heat oil and saute
Desi Ghee........................................1 tbsp the sliced onions till reddish Then add gar
Salt.................................................as per taste garlic&ginger &saute. Add the tomato
Turmeric Powder.............................1 tsp paste &cook till everything is well cooked.
Red Chilly Powder...........................1/2 tsp Next add the mutton along with all the
Cumin Powder...................................1/2 tsp marinade
Fry very well till the mutton is reddish.
Fry very well till the mutton is reddish.
Coriander Powder.............................1/2 tsp add water when ever the mutton looks
Garam masala Powder.......................1/4 tsp dry so that the spices don't burn.
Add the ghee , some water, cover and cook till
mutton is cooked. Add the spinach once the
mutton soft.
Another easy way of doing this dish is to
cooker & to pressure cook.
This dish can be served with Roti, naan or
Paratha.
Dahi Bhalla :
Dahi Vada is known as Dahi Bhalle in Punjabi n Urdu , Doi Bora in Bengali. It is a variety of the famous Indian Chaats. In this chaat the Vadas/Bhalles are soaked in water and then transferred to beaten curd.
Ingredients :
For the Vadas :
Urad daal...................................1 cup
Salt............................................as per taste
Ginger........................................1-inch piece
Cashew nuts................................2 tbsp,chopped
Green Chilly................................2 finely chopped
Refined Oil................................for deep frying
For the Dahi :
Youghurt/ fresh Curd...............................1 kg,beaten
Salt.........................................................to taste
Sugar......................................................1 tbsp
Garnishings :
Green Coriander-Mint Chutney
Sweet Tamarind-Date Chutney
Roasted Cumin Powder
Red Chilly Powder
Green Chilly Finely Chopped
Green Coriander Leaves Finely Chopped
Chaat Masala
Method :
Soak the dal overnight and then grind to a paste. Do not use too much water while grinding. Beat the dal well with hand to make it fluffy. Add the ginger, salt, cashewnuts, green chilly and then deep fry the vadas in hot oil. Then immedietely soak the vadas in warm water or warm milk (I use milk as it add to the flavour).
Then after 2-3 minutes squeeze out the water or milk by pressing between your palms.
Spread all the squeezed vadas on a serving dish.
Beat fresh yoghurt very well to make it smooth. Add salt and sugar.
Now spread the yoghurt on the vada well. Use the whole yoghurt to cover the dish. Sprinkle Red chilly powder, Chaat powder, Roasted cumin powder, Tamarind-date chutney, Green chutney, finely chopped green chilly and coriander ......You can use all or any as garnishing.
Serve.
 |
| Dahi Bhalle |
Bhetki In Coconut Gravy :
 |
| Bhetki in coconut Sauce |
Bhetki fillet....................................10 pieces
Onion..............................................1small
Ginger............................................1/2 inch piece
Green chillies...................................2
Tomato.............................................1 small
Coconut Milk...................................1 tetra pack
Turmeric powder............................1/2 tsp
Kashmiri red Chilly Powder........... a pinch or two(for colour)
Salt....................................................as per taste
Sugar................................................1/4 tsp(optional)
Garam masala powder.................1 pinch
Desi ghee..........................................1 tsp
Method :
Heat 4 tbsp refined oil in a pan. Lightly saute the fish fillets in oil and remove.Frying too long will harden the fillets. If you wish, you can add raw fish fillets to gravy.
Make a paste of the onion, ginger, green chillies, tomato and add this paste to the oil .Cook frying till oil rises and the paste is cooked.
Next mix 2 tbsp water to the dry spices in a bowl and add to the pan. Mix well.
Cook stirring for 2-3 minutes.
Next add the fish and the coconut milk and mix.
Put a lid ,cover and let cook for five minutes. Remove cover and mix.
Serve hot with plain white rice.
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