Duporer Tiffin Khabar-Lunch -Box recipes 5

Here is the link to my last post about lunch-box recipes
Lunch-box recipes 4
and now to the recipes for this post .These are all vegetarian recipes ,a kind of a meal which we eat once a week.

Lunch Combo 5-Notey Posto, Begun Phulkopi Jhaal,Panch Mishori dal

Notey posto (Amaranth Leaves stir/fry with poppy seed paste)
Posto diye Notey shaaker Labra
1 bunch Amaranth leaves/Notey in Bengali
1 medium size potato
1 tsp of turmeric powder
1tsp of red pepper powder (add more for more hotness)
1 -2 tsp of panch phoron(or can add kalounji/nigella seeds for tempering)
1 tsp of sugar
2-3 tbs of mustard oil or any other oil which is available to you.

Method
Prepare the Poppy seed Paste
In a grinder add the Poppy seeds, little bit of water and little bit of butter, to make a smooth paste. TIP-You may add liitle bit of roasted Peanuts with it also to make it even creamier. And who are allergic to peanuts ,they can even use cashews.
Clean the green leaves of Amaranth, discard torn or wilted leaves. Clean the chopped leaves thoroughly in water 2-3 times to get rid of mud /sand if any.
Heat up kadhai or any heavy bottom Pan/Wok ,add mustard oil , add the panch phoron mix , let it splutter.
Now add diced potatoes .Fry it for 1-2 mints at high.
Add turmeric powder, red pepper powder, salt, sugar and little bit of water.
Add the cleaned leaves of green Amaranth.
Cook at high for 2-3 mints, lower the flames and cover the kadhai/Pan.
Cook the leaves till soft and deep-green in color. Now add the pre –prepared poppy seed paste and little bit of water, stir/fry and cover, cook another 4-5 mints. If the potatoes are soft and cooked ,stop the flame.

TIP- always cook covered ,it saves the precious gas.
Take out and serve with warm cooked rice.
Note- you may also like to see these recipes
Note Shaaker Chorchori
Note Posto Labra

Panch mishori dal (Five lentil dal)
Panch Mishori Dal/Panch Mel dal /Panch Ratan Dal
Ingredients
¼ cup arhar dal /pigeon peas
¼ cup moong Dal/split greem moong
¼ cup chana dal/split Bengal dal
¼ cup Urad dal
¼ cup masoor dal

1tsp of cumin seeds
2 bay leaf
1tsp of turmeric powder
1 ½ tsp of red pepper powder
2-3 green chilly slit in between
2 tsp of ginger paste
1 tomato chopped
Method
Clean the lentils and then wash thoroughly in water 2-3 times .
Transfer the entire lentil mixture in Pressure cooker and add 2 -3 cup of water let it cook for 2 mints at high , discard the white froth that gets formed .
Now add little bit of more water , enough to submerge the lentils .
Add turmeric powder and salt, cover the pressure cooker, one whistle at high and lower the flame, let the lentils cook for 7-10 mints at low.
Let the pressure subside and then open the cover, check if water is required, if so add a little warm water . TIP- If you think the dal is overcooked ,you may add little cold water and 1 tomato chopped ,this prevents the dal to be mushy,and if you are in favour of eating mushy dal then there is no need to add the above.

Meanwhile heat up a kadai , add ghee( for healthy cautious ,avoid it instead add in canola /refined oil/corn oil) , add cumin seeds , bay leaf , fry for some time .
Add ginger paste, chopped tomato and green chilies, fry them for 2-3 mints.
Transfer the masala /tadka to the cooked gravy and cook at low for 2 mints or till the spices mixes well with the dal.


Begun phulkopi diye jhol ( Brinjal Cauliflower curry)

This jhol/curry is good for the summer season ,it's easy to digest and simple.

Half cauliflower ,remove the florets into small pieces.
2 medium size poatao cut into 1 inch long pieces
Brinjal 1 cut into 1 inch long pieces
3-4 tbs of mustard oil
1 tsp of panch phoron
1-2 tsp of turmeric powder
2 tsp of red pepper powder
2 tsp of coriander powder
2 cups of water
1 tsp of salt
In a deep bottom pan or any other saucepan, add in 3-4 tbs of mustard oil
Add cauliflower pieces, fry them to golden –brown, and take them out( make sure the cauliflower pieces are dry and there is no trace of water ,pat them dry with a cotton kitchen towel)
Now temper the oil with with 1tsp of panch phoron and 1 bay leaf.
Add in chopped potatoes and fry them well for 4 mints at high.
Add in turmeric cpowder,red pepper powder ,coriander powder and salt and little bit of water to prevent it from burning the spices.
Now add in 2 cups of water and brinjal pieces.
Cover and cook till potatoes are soft.
Note-you may add in yellow squash /zucchini/eggplant in place of brinjals if you are living in US.
take out and have it with warm cooked rice,even it taste good with roti also.

Happy Cooking Friends