Bengali Style Fried Potato & Cauliflower (Alu Phulkopir Torkari)

Indian Vegetarian Main Course Special

Bengali Cuisine
Bengali Style Fried Potato & Cauliflower (Alu Phulkopir Torkari)

Serves 2

Ingredients:

Cauliflower- 1 Medium, Cut in Florets

Potatoes- 2 Medium, Peeled and Cubed

Mustard Oil (Kacchi Ghani Sarson Tel)- 3 Tbsp. each Frying & 3 Tbsp. for Cooking

Dried Red Chillies- 3 No’s,

Bay Leaves- 2 No’s

Cumin Seeds (Jeera)- ½ Tbsp.

Ginger Paste- 1 Tbsp.

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- ½ Tsp.

Kashmiri Red Chilli Powder- ½ Tsp.

Coriander Powder- 1 Tsp.

Cumin Powder- ½ Tsp.

Salt- ½ Tsp.

Fresh Coriander Leaves- 1- ½ Tbsp.

Method:

In a Wok, heat about 3 Tbsp of Mustard Oil till the Smoking Point

Add the Cauliflower, cover & Fry on Medium Flame

Check to see if need to Sprinkle some water after about 10 Minutes

Fry the Florets till Cooked & are Golden Brown in about 20 Minutes

Check to see if the Florets are cooked by piercing the Stem with a Knife (if not done, continue to Fry for some more time)

Drain Florets & Keep Aside

Repeat the Same Method as above for Potatoes

Remove and set aside

In the same Wok, Heat ½ Tbsp. Oil till Smoking Point

Add Red Chilli, Bay leaf, Cumin Seeds & Sauté till they turn Darker

 

Add the Ginger Paste, Masalas dissolved in Water (Turmeric Powder, Red Chilli Powder, Kashmiri Red Chilli Powder, coriander Powder & Cumin Powder) & Stir carefully on Low Flame

Stir continuously till the Oil stats to separate

 

 

Add Fried Potatoes-Cauliflower Florets; mix them well with the Spices & sprinkle some Water if needed

Add Sugar & Sauté on Medium Flame for 10 Minutes

 

Tips:

Wash, Cut the Cauliflower in Big Florets (excluding the Thick Stem & Greens)

Make sure to fry the Potatoes and Cauliflower Florets separately as both have different time to get that Crispy Fried Texture along with being cooked

Frying together may get the Cauliflower Florets Mushy & Overcooked

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Cucumber Raita with Onions

Cucumber Raita with Onions

Cucumber
Green Chillies

Onion
Tomato
 Cumin Seeds (Jeera)- 
Dried Pomegranate Powder (Anardana)-
Salt-
Whipped Curd/Plain Yoghurt-

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Basmati Rice & Vegetables Cooked in Exotic Spices (Vegetable Pulao)

North Indian Vegetarian Main Course Special

Punjabi/Uttar Pradesh Cuisine
Basmati Rice & Vegetables Cooked in Exotic Spices (Vegetable Pulao)
Serves 3-4

Ingredients:

Basmati Rice- 2 Cups

mix of Pure Ghee & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp. each

Bayleaf- 2 No’s

Black Cardamon (Badi Elaichi)- 3 No’s
Black Cumin (Shahi Jeera)/Cumin Seeds (Jeera)- ¼ Tsp.
Black Peppercorns (Kali Mirch)- 2-3 No’s

Cinnamon Stick (Dalchini)- 1 Inch stick

Cloves (Laung)- 3 No’s

Green Cardamon (Choti Elaichi)- 2 No’s 

Star Anise (Chakra Phool)- 1 No.
Roopak Stores Biryani/Pulao Masala- ¼ Tsp., Roughly Pounded (optional)

Onion- 3 Medium, 1- ½ Finely Chopped & 1- ½ Thinly Sliced

mix of Green Beans, Carrot, Peas- 1 Cup

Potatoes- 1 Medium, Finely Chopped 
Saffron- mixed with Milk (optional)

Method:

Wash and Soak the Rice for at least ½ hour

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma

Add Chopped Onions and Sauté

Add Parboiled Green Peas-Carrot-Green Beans-Potato and Sauté
Add the Soaked Rice & Gently Combine

This Fried Rice Mixture can either be transferred to Cook in a Pressure Cooker, Electric Rice Cooker or Simmered in the same Non Stick Pot itself

Tips:
Can add Cauliflower (Gobi), Cottage Cheese- cut in Cubes, Sweet Corn (American Bhutta) etc. as well

Variations: 
Another Method to prepare this Pualo is to Cook the Rice & Vegetables separately

For Rice:

In a Deep Bottomed Pot, Cook Rice Covered with Ratio of 1 Rice:2 Water

 

Check if done with a Fork

For the Spice-Vegetable Mix:

Heat Ghee and Olive Oil in a Deep Non Stick Pot

Slightly roast Bay leaf, Star Anise, Black Cardamon, Green Cardamon, Cinnamon Stick, Cloves, Black Peppercorns & Black Cumin till they release aroma

Add Chopped Onions, Green Chilli and Sauté

Add Potato and Sauté

Add Parboiled Green Peas-Carrot-Green Beans and Sauté

Add the Cooked Rice & Combine gently

Serve Warm & Fresh with any Flavored Boondi/Cucumber Raita!

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Nilgiri’s

Nilgiri’s exotic range of Jams/Marmalades has Fruits handpicked by the women of Bhuira Village in the mountains of Himachal Pradesh

International Herb Mixes

Multi Grain Vermicelli Porridge (Semiya Upma)

South Indian Vegetarian Breakfast Special

Andhra Cuisine
Multi Grain Vermicelli Porridge (Semiya Upma)

Serves 2

Ingredients:

Multi Grain Vermicelli (Semiya)- 2 Cups

Onions- 1 No., Finely Sliced

Tomatoes- 2 Nos., Finely Sliced

Ginger- 1 Inch, Finely Sliced 

Green Chillies- 2 Nos., Slit

French Beans- 7-8 Nos., Finely Sliced

Carrots- 1 Medium, Finely Sliced

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Water- 3 Cups

For Tempering:

Raw Peanuts- 1 Tbsp.

Chana Dal- ½ Tsp.

Urad Dal- ½ Tsp.

Mustard Seeds (Rai)- ¼ Tsp.

Jeera- ¼ Tsp.

Asafoetida (Hing)- a Pinch

Curry Leaves- 7-8 Nos.

Salt- To Taste

Fresh Lemon Juice- As Desired

Fresh Coriander Leaves- For Garnish

Method:

In a Bowl, Soak the Vermicelli with just enough water to cover it for about 3-4 Minutes

 

In an Idli Steamer, steam this Soaked Vermicelli till it is cooked

 

Heat Oil in a Non Stick Wide Skillet (Kadhai)

Add Peanuts & Saute till Color changes

Add Mustard Seeds & Saute till Seeds Splutter

Add Chana Dal, Urad Dal & Cumin Seeds till the Dals change Color

 

Add Curry Leaves & Asafoetida & Sauté

Add Ginger, Green Chillies & Sauté

 

Add Onions, Pinch of Salt & Sauté

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Add Sliced Tomatoes & Sauté till they mix well with the Onions

Slowly Add the Steamed Vermicelli & Mix Well

Squeeze Fresh Lemon Juice, Sprinkle Coriander Leaves & Serve Hot with Andhra Ginger/Mango Pickle! 

Tips:

Bengali- Shemai

English- Vermicelli

Hindi- Seviyan

Gujarati- Sev

Kannada- Shavige

Malayalam- Semiya

Tamil- Semiya

Telugu- Semiya/Sevalu

Urdu- Seviyan

This is an excellent Breakfast choice for the Health Conscious, Diabetics or just as a Variety of the Regular Vermicelli!

It also provides a Look & Taste of Noodles which goes down very well with Kids & Adults like to pass of as an All Time Favourite Snack or an Easy to Make Quick Fix for Lunch Boxes or just as Comfort Food! 

Be careful not to overcook the Vermicelli so that it becomes sticky in the Steamer

Assorted Boiled Vegetables includes French Beans, Carrots, Peas etc. which can be Washed, Peeled, finely Sliced & Boiled Ahead to save time in Cooking

Feel free to share your views & do let us know how this one turned out :)