Dhokar Dalna - Lentil Cake Curry SNC - 8 Challenge

SNC - 8

Dhokar Dalna (Lentil Fish Curry) Traditional Bengali Side Dish.

SNC (south vs North) and (North vs South) Event Started by Divya Pramil   I am a part of south group. 

I  belong to Southern Group , I am Linking  this recipe SNC You to can cook Indian foodDivya's South Vs North  hosted by Nanibitha Das- EshoBosho Aahare  to North group challenge

SNC Northern Group Challenge is The Famous Hyderabadi Sweet Qubani KaMeeta Hosted By Roha - Hyderabadi Cuisine. 

Ingredients

for Lentil Cakes

Bengal Gram Lentils / Chana Dal – ¾ Cup

Matar Dal/ Split Peas Dal – ½ Cup

Grated Coconut - ¼ cup

Ginger Paste – ½ tbspn

Asafetida  - ¼ tspn

Onion Seeds – 1 tbspn

Chopped Green Chili – 1

Turmeric Powder – ½ tspn

 Baking soda – ¼ tspn

 Salt to taste

 Oil to fry – ¾  tbsp

for Curry

Potato Big   - 1 (cut into cubes)

Tomato medium (chopped) - 1

Coconut Milk (lightly thicken) – 1 cup

Grated Coconut -1/4 cup

Ginger paste ½ tbspn

Asafoetida 1 pinch

Cumin Seeds – 1 tspn

Bay Leaf - 1

Green Chili Slit - 1

Cumin Powder – 1 tbspn

Garam Masala Powder  - ¾ tspn + 1/4 tspn => Common Garam Masala Powder

Red Chili powder – ½ tspn 

Turmeric Powder – ¼ tspn

Cashew Raisins Paste – 2 tbspn

Salt to taste

Oil for gravy(Mustard Oil preferable) – 2 tbspn

Method

Soak Chana Dal and Matar Dal for 4 hrs. Strain the water grind it into a course paste. Add spices  and mix well except oil and asafetida

Heat 1 tbsp oil in a Kadai.

Add asafoetida .

Add batter, stir continuously until batter turns into a dough and leaves the bottom of the kadai. (most important)

Grease a plate or box  with oil. Spread the dough evenly over the plate.

Cut into barfi style .Deep fry barfi until color turns into light brown color.

Keep aside.

Cut potato into cubes.Heat oil in kadai.Fry potato cubes with little turmeric powder and salt until golden color

Heat oil in kadai Fry potato cubes with little turmeric powder and salt until golden color.

Heat oil in kadai.add asofoetida,cumin seeds,bay leaves.

Add silted green chili, ginger paste fry for 2 min.

Add chopped tomato cook for 5 minutes.Add all spices red chili powder, cumin powder, garam masala powder, turmeric powder. Stir well Sauté until oil comes out.Add grated coconut, coconut milk mix them and cashew raisins paste and mix well. Add fried potato cubes Add required hot water and Bring into boil for 5 minutes (Curry will be little medium consistency)Add fried dhoka or lentil cakes.

Dhokar Dalna is ready to serve,  Served with Crispy  Dosa

Note: To fry batter add only 1 tbsp of oil. do not use more than this otherwise dhoka can be broken during fry.

When frying dhoka, fry with caring touch.

Some may be broken. do not be upset.It happens:)

When curry is ready, do not put all the dhoka at one time, otherwise all the curry will be soaked by dhoka. Keep dhoka and curry separately. When serving add dhoka into curry and serve.

Thank you Nabitha for  this yummy Traditional Lentil cake curry.

Thank you Diva

Peas Kachori with Dum Aloo

SNC Challenge - 5
Peas Kachori with Dum Aloo
Green Peas Kachori with North Indian style spicy Dum Aloo (Baby Potato) is a traditional and seasonal,  Bengali delicacy.
 This month SNC - 5 February 2013  Challenge is Bengali Breakfast Recipe Peas  Kachori with Dum Aloo

Challenge for Northteam - Peas Kachori with Dum Aloo  Sanoli from  Sanali's Kitchen

Challenge for Southteam - Pal kozukkattai - Tamil form Tamil's Kitchen

GREEN PEAS KACHORI WITH SPICY DAM ALOO -  SNC CHALLENGE # 5

INGREDIENTS FOR GREEN PEAS KACHORI:For Filling:4 Cups Green Peas
4 Green Chillies ( 2 large)
1/4 tsp Asafoetida
1 tsp Ginger paste
1 tsp Sugar
1 tsp roasted Cumin seeds (powdered)
1 tbsp Clarified Butter (ghee)
Salt to taste

For Kachoris:
3 Cup All Purpose Flour (maida)
1/2 tsp Salt
4 tbsps Oil + Oil for Deep Frying
METHOD:
How to make filling with Green Peas:

Grind green peas along with 4 green chillies. Add few drops of water while grinding.

Grind peas to make a coarse paste, not very smooth. Set aside.

Heat 1 tbsp clarified butter in a pan or wok. Add asafoetida in it.

Now add pounded green peas in it. Fold for a minute.
Put ginger paste in it. Mix nicely.

Now add roasted cumin powder, sugar and salt in it.

Keep stirring continuously and let all the excess water evaporates from the pounded green peas mixture.

When the mixture is almost getting dry, remove it from heat. Filling is ready now, keep it aside.

 ]

How to make Kachoris:
Combine all purpose flour (maida), salt and 4 tbsps oil in a large bowl.

Knead it nicely by adding little water in it to make a smooth dough.

Now make 25 equal small balls from the dough and divide the green filling in 25 equal parts.

Grease a rolling board with 2-3 drops of oil. Place a flour ball on it.

Flat it with a rolling pin to make a circle of approximately 3" diameter.

Place a portion of green peas filling on the middle of the flour circle.

Cover it with flour dough.

Carefully seal it from all edges. Close it well.

Make a round ball again.

Stuff other flour balls with fillings same way like this.

With a rolling pin flatten a stuffed ball 4" wide pressing very gently and give a shape into a kachori. Be careful, filling should not come out.

Flatten all stuffed balls and give a shape into kachoris.

Heat enough oil in a wok for deep frying, till smoky. Add kachori in it. Flip when one side is golden, fry both sides till it done. Drain oil and keep aside.

Continue the process for remaining kachoris.     

I prepared  masala with  two types of Dum Aloo
One is of the same method other one is Like Baji
.

INGREDIENTS FOR DAM ALOO WITH BABY POTATOES:

750 gm Baby Potatoes ( here I used normal small potato)
1/4 tsp Asafoetida
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Bay leaf
Handful of Green Peas
3-4 Green Chillies (chopped) – ( green chilly large 2)
1 large Tomato (chopped)
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
2 tsps Ginger paste  - ( 1 ½ tspn)
1 tsp Coriander powder
1 tsp Kashmiri Red Chilli powder
1/2 tsp Sugar (for flavour)
1/2 tsp freshly grounded Garam Masala
2 tbsps finely chopped Coriander Leaves (cilantro)
3/4 cup Sour Curd / Plain Yogurt (thick)
4 tbsps Oil
Salt to taste

HOW TO MAKE DuM ALOO:

Wash baby potatoes nicely. Drain water from it.

Pressure cook potatoes, till it tendered (I cooked upto 3 whistles).

Peel potatoes and set aside.

Heat oil in a wok. Add potato, fry till it turn into golden. Drain oil, keep fried potatoes aside.

Temper with bay leaf, asafoetida, cumin seeds and fennel seeds in the same oil. Saute for 30-40 seconds.

Now add green peas in it. Fry for 2 minutes.

Add chopped tomato and green chillies in it. Mix well.

Put all dry spices, ginger paste and salt in it. Fold nicely for another 4-5 minutes till oil seperates from spices.

Add sugar and fried potatoes in it. Mix well for another 2-3 minutes on medium heat.

Add sour curd now. Fold for another 2 minutes, followed by adding 1/2 cup water in it.

Cook for another 4 minutes. 

Add coriander leaves and switch off the heat now.

Serve hot Green Peas Kachori with spicy Dum Aloo.
We enjoyed this peas kachori

 

 

 

 

SNC - 2 (November 2012) - Gulab Jamoon

SNC -3 (December 2012) - Misal Pav
SNC -4 (January 2013) - Ghewar with Kesar Rabdi

SNC - 5 (February 2013) - Peas Kachori with Dum Aloo
Thanks Sonali for Learning this Kachori recipe. And thanks to Divya for conducting this Event.

 

 

 

Linking to


Nithu's Healthy Food for healthy kids Party food
 Sharanya's Traditional Native Recipes
Gayatri's Walk through Memory Lane
Priya's Valentine's day Recipe contest
Cook like celebrity Chef
Preeti's foodabulous event