Sabji Diye Daler Jol bora r Jhol / Vegetables Gravy with Dal Bora (Vada) Cooked in Water

 

Sabji Diye Daler Jol bora r Jhol / Vegetables Gravy with Dal Bora (Vada) Cooked in Water  

A classic summer vegetarian dish from Bengal…. served with hot steamed rice..

This dish contains protein and fibre… and basically we don’t need any other dish to be made… any dal like matar dal, moong dal or chana dal can be used to make the bora.. 

Green Chilies can be added as per your choice, I added few of them as they were not very spicy… 

For the Jol Bora 

Ingredients 

1/2 cup Dal wash and soak for an hour 

1 inch Ginger 

1 or 2 Green chillies 

Salt to taste 

1/4 tsp Turmeric powder 

Pinch of Asafoetida 

2 cups of Water 

Method 

Drain out all the water from the dal, in a grinder, add the dal, asafoetida, salt, green chillies and ginger, grind the dal into a fine paste, remove the dal from the grinder, but keep the grinder jar aside as we will grind other ingredients later in it. Beat the dal batter well until fluffy. Take a bowl, add water, add salt and turmeric. Let the water boil, and then reduce the flame to medium heat. Drop in small portions of the batter into the simmering water. Let the bora  simmer for 2 to 3 minutes, then turn the bora and and continue cooking for another 3 minutes, gradually remove the bora from the water and keep them aside, keep the water too as we will use it to make the gravy. 

For the Wet Paste

Ingredients 

1/2 cup Grated Coconut 

1 tbsp Poppy seed 

1 tbsp Mustard seeds 

2 to 3 Green Chillies 

Method 

Use the same grinder jar grinder jar that we used for grinding the dal, add the coconut, green chillies, mustard seeds and poppy seeds. Add water and grind all the ingredients together into a fine paste. 

For the Jhol / Gravy 

Ingredients 

1 Big bowl of Vegetable peeled cut into cubes or pieces like Potato,  Ridge Gourd, Pointed Gourd, Brinjal, Drumstick, Bottle Gourd 2 to 3 Green Chillies 

1 tsp Grated Ginger 

Dal Bora

Wet Paste 

1/2 tsp Nigella seeds 

1 Dried Red Chilli 

2 Bay leaves 

Pinch of Asafoetida 

Salt to taste 

1 or 2 tsp Sugar

1/2 tsp Turmeric powder

2 tbsp + 1 tsp Mustard Oil 

Water that we used for boiling the Bora 

Method 

Take a wok, add 2 tbsp oil, add the nigella seeds, bay leaves and dried chilli, let the nigella seeds crackle, add asafoetida and ginger, sauté for few seconds, add the vegetables, salt and turmeric powder. Stir and sauté the vegetables for 3 to 4 minutes, now add the water which we had used to cook the bora and another cup of plain water. Cover and let the vegetables cook until it is 80 percent tender. Now add the bora, sugar and the paste, cover and continue cooking for another 10 minutes, adjust the salt and sugar. Add a tsp of mustard oil for top. Once done serve the dish with steamed rice.

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Grilled Chicken Drumstick Pulao

 

Grilled Chicken Drumstick Pulao 

Here is a tasty home style recipe of Chicken Drumstick Pulao… hope you will enjoy the recipe… This dish is served with Raita and Salad… 

Ingredients 

6 Chicken Drumsticks

2 cups Basmati Rice- washed and soaked for 30 minutes 

1 Big size Onion sliced 

2 tbsp Garlic, Ginger and Red Chilli finely crushed 

2 tablespoons Coriander leaves, mint and Green chillies finely chopped 

Salt to taste 

4 Green Chillies 

1/2 tsp Turmeric powder 

1 tsp Cumin powder 

1 tsp Chicken Masala powder 

1 tsp Garam masala powder 

1 tsp Chaat Masala 

2 Cloves 

2 Green Cardamom 

1 inch Cinnamon 

2 Bay leaves 

3 tbsp Broken Cashews and Raisins 

2 tbsp Ghee 

1 tsp Mustard Oil

4 tbsp Beaten Curd 

3 Boiled Eggs cut into halves 

Method

Take a heavy base pot, add ghee, add the sliced onions, on medium low flame fry the sliced onion until golden brown in colour. Remove 1/2 of the fried onion and keep them aside. Now add the bay leaves, cloves, green cardamom, cinnamon, broken cashews- raisins, ginger- garlic- chilli paste and half of the chopped coriander - mint - chilli. Sauté for a minute. Add the chicken drumsticks and salt to taste, sauté for 2 to 3 minutes, add salt, turmeric powder, cumin powder, garam masala powder and chicken masala powder. Stir for few seconds, add 1/4 cup water and continue to sauté until the water evaporates. Add 4 cups of water. Cover and cook for about 10 minutes. Drain all the water from the rice. Remove the chicken drumsticks from the simmering stock. Add the rice into the stock, cover and cook until 80 percent done. Meanwhile take a bowl, add the beaten curd, salt to taste, chaat masala and mustard oil. Mix all the ingredients together. Add the chicken drumsticks into the bowl and coat the batter well on the chicken drumsticks. In between check the rice, once done switch off the flame, garnish the rice with fried onion, eggs, green chillies and chopped coriander- mint. Cover the rice and keep. Grill the chicken drumsticks at 180 degrees Celsius for 15 minutes, until golden brown in colour. Once done, place the grilled chicken drumsticks over the rice. Switch on the flame and cook for another 5 minutes. Switch off the flame and keep the pulao covered for 30 minutes before serving. Serve with salad and raita.