Fried Bottle Gourd Peel

Ingredients

1 cup peels from bottlegourd1/4 tsp nigella1 tbsp mustard paste1-2 dry red chilli peppers1/2  tsp turmeric powder/paste1 tbsp mustard pastesalt to taste

Steps

• Add the peels, salt and 1/4 of the turmeric into a pot of boling water
• Boil for 10-15 minutes
• Drain and set aside
• Heat the oil over high heat in a pan
• Add the nigella and dr chilis and let splutter for a few minutes
• Add in the boiled peels and fry for 3-4 minutes
• Add the remaining turmeric and cook additional 10 minutes, stirring occassionally
• Add mustard paste and salt to taste
• Stir and cook until the peels are tender

Lau Bhaji - Gourd Bhaji

Ingredients

• 1 medium lau or bottle gourd
• 2 tsp whole cumin seeds
• 2 green chillies, slit into halves lengthwise
• 1 inch finely chopped  fresh ginger
• 1 clove of finely chopped garlic
• 1/2 tspoon turmeric powder
• 1/2 tspoon coriander powder
• 1 tbsp oil
• 1/4 cilantro finely choppes
• salt to taste

Steps

1. Peel and then slice the gourd into very thin slices
2. Heat the oil in a frying pan
3. When hot, add the cumin seeds and the green chillies, until the seeds start to splutter
4. Add the  in the ginger and stir fry for a minute or two
5. Add the gourd, give it  a stir and then cook covered over medium head for about 5 minutes
6. Add turmeric  powder, coriander  powder, salt and 1/4 cup of water and mix everything up
7. Cook another 5 minutes or until the gourd is tender
8. Add he chopped cilantro and serve

Acorn Squash

Ingredients

• I medium sized acorn squash
• 1 tablespoon ghee
• 1 teaspoon panch phoron
• 1 dried red chili
• 1 small bay leaf
• 1 teaspoon cumin powder
• 1 teaspoon garlic (or 1-2 cloves fresh chopped garlic)
• 1/2 teaspoon turmeric powder

Steps

Ready to get going

• Peel the squash, and chop into 1 to 1/2 inch cubes (discard the seeds and innards!)
• Heat the ghee in a pan over medium heat
• When hot, add in the panch phoron, dried red chili and the bay leaf.
• Stir fry until the seeds start to pop
• Add in the squash and stir fry until every piece is coated with the ghee and spices
• Turn of the heat to high
• Add in the remainder of the spices and stir fry an additional 5 minutes
• Turn the heat to medium
• Add a 1/2 cup water and cook covered for another 15-20 minutes until the squash is tender.

Chichinga Bhaji

Ingredients

• 1 tablespoon oil
• 1/2 tsp kalojira (nigella)
• 1 tsp cumin seeds
• 1 or 2 dried red chili
• 1 large onion, chopped
• 1 or 2 cloves of garlic, chopped
• 3 medium Zucchini, peeled and cubed
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp red chili powder
• 1 medium bay leaf
• 1/4 cup yogurt

Steps

1. Heat the oil ina  pan over medium high heat
2. Add the nigella and cumin seeds and fry for 1 minute
3. Add the onion and garlic and fry until translucent.
4. Increase heat to high and add in the Zucchini and the remaining ingredients except for the yogurt
5. Stir fry for 5 minutes and then reduce heat to medium
6. Cover and cook, stirring occasionally until Zucchini is cooked (15-20 minutes)
7. Add in the yogurt and stir fry for 5 minutes

Keema ar motorshuti Shingara

BEEF FILLING MIXTURE

1 pound ground beef
1 onion, chopped
1 teaspoon cumin seeds
1 bay leaf
3 cloves garlic, minced
2 green chili peppers, chopped
1 Tablespoon ground fresh ginger

Spray large non-stick skillet with cooking spray and brown ground beef with onions over medium heat approximately 5 minutes, until beef begins to brown. Add in chopped garlic and chili peppers and continue cooking for another 5 minutes or until beef is completely browned and onions are translucent and tender.

1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1 teaspoon garam masala
2 Tablespoons fresh cilantro, chopped

Add in remaining spices and stir to combine.

2 cups frozen cubed potatoes (hash brown style works well)
1 cup frozen green peas
1/3 cup water

Stir in potatoes and green peas, carefully stirring to combine. Add in water, cover, and simmer over low heat for 5 minutes. Remove pan from heat and chill in the refrigerator for one hour until cool.

PASTRY

2 sheets prepared pie crust circles

Bring the prepared pie crust to room temperature according to package directions. Cut each circle into eighths pieces, just as you would slice a pie or cake. Place 1 Tablespoon of beef filling in the middle of each pastry slice, and then gather the corners at the top to make somewhat of a pyramid shape, sealing the sides with moistened fingers. (You can freeze the pastries for future use)

FRYING

Heat oil in a large, heavy saucepan over high heat. Fry samosas in small batches until golden brown, approximately 3 minutes. Drain and keep warm.

As usual for a Bengalil dish, panch phoron plays a major role in this very simple recipe.

Ingredients

• 1-2 tbsp oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp panch phoron
• 1 small cauliflower, cut into small pieces
• 1 tsp salt
• 1 tsp sugar
• 1/4 teaspoon turmeric
• 1/4 cup yogurt

Steps

• In a large pan, heat the oil until nearly smoking.
• Add the panch phoron and stir while it splutters
• Add in the chopped onion and garlic and stir fry until golden
• Add cauliflower. Stir for a few minutes.
• Add in the salt, sugar, turmeric, and yogurt and stir until the spices coat the cauliflower
• Cover and cook over medium heat until tender (7-8 minutes)