Dhokar Dalna

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I hope you all had loved the round up for The Non-Veggie Event. As for me, hosting an event for the first time was of great great pleasure. The recipes I received were so good and I felt pleasure in going through all the recipes. Each was better than the other. Chicken, mutton, eggs- everything was on the menu. I even tried out some of them and they were so yummy.

So after all these meat and flesh and spices all over I thought of choosing something light and vegetarian for my next post.

Dhokar dalna is one of the oldest recipes, which is of absolute Bengali origin. You will never find anything equivalent to this recipe. If any of you have anything which you feel is similar to Dhokar Dalna, then please do write a comment on that. Even better of you please post it on your blog and leave a comment along with the URL of the post.
I found my mother cooking many items and calling them with the same prefix “Dalna”. I took this opportunity to search about what Dalna actually means. My source was noone but my inspiration of cooking , my MOM. After partition many people came from East Bengal, now better known as Bangadesh. In present Bengal (West Bengal, India) they are popularly known as Bangal(as in Bangladesh) and those who were actually from present West Bengal are called Ghoti. As the language changes with every mile, so here also there is no exception. What the Bangal call tarkari (curry) the Ghotis call it Dalna. So, this Dhokar Dalna most probably originated from the people who were the oldest inhabitants of present West Bengal. There are many more stories of this differetiation in every part of Bengal. If I start writing I’ll never ed, so better keep it for future.

Dhoka is a mixture of two types of pulses, and the curry with very little spice is called Dhokar Dalna.

Ingredients:

Yellow split pea (Matar dal): 40gms

Bengal gram (Chana Dal): 160gms

Refined wheat flour (Maida): 1 tablespoon

Potatoes (Aalu): 2 medium sized

Sugar (Chini): 1 teaspoon

Black pepper (Gol morich guro): 1 teaspoon

Asfoetida (Hing): 1 pinch

Fennel seed (Mouri):  ½ teaspoons

Cinnamon powder (Dar chini guro): 1 pinchr

Cardamom powder (Elaichi): 1pinch

Nigella (Kalo jeera): 1 teaspoon full

Cumin Seeds (Jeera): ½ teaspoons

Turmeric powder (Halud guro): 1 ½ teaspoons

Red Chili powder (Sukhno Lankar Guro): 1½ teaspoon

Mustard oil (Sarser tel) for frying

Salt to taste

Preparation:

For the Dhoka:

  • Grind both the pulses together in a powder. Grind it well so that it becomes absolutely powdery.
  • Alternately you can also soak the pulses for about 2 to 3 hours and then make a paste of the soaked pulses.
  • Add salt, ½ teaspoons each of turmeric powder, ½ teaspoons of red chili powder, turmeric powder, black pepper, cumin seeds;  refinedwheat flour, sugar, asafoetida, cinnamon powder, cardamom powder and 1 teaspoon of nigella to the dough.
  • If you have dry grinded the pulses then add water and make thick dough. Keep it for 20 to 30 minutes.
  • Heat ½ teaspoons of oil in an wok. Add the dough and toss for 2 to 3 minutes or till the dough become quite dry.
  • Spread the tossed dough over a plate with almost an inch depth. Cut it into small diamond shapes. The dhoka is now ready to fry.
Dhoka

Dhoka

  • Heat oil in a frying pan and fry the dhokas till they get hard and the inside also gets cooked. You can prick them with a knife. If the knife comes out with sticking, then the inside is also cooked.
Deep Fried Dhoka

Deep Fried Dhoka

For the Dalna:

  • Cut thepotatoes in medium size square pieces.
  • Heat oil in a wok. Fry the potatoes till they are golden brown.
  • Add the cumin seeds to it along with turmeric and chili powder.
  • Pour in water and salt.
  • Now cook till the gravy thickens and the potatoes are cooked well.
  • Carefully drop the dhokas and just boil for 2 minutes in low flame. Do not toss else the dhokas will break.

Take it out of flame and Dhokar Dalna is ready to serve. Dhokar Dalna serves as a wonderful side dish for vegetarian meals. Try it out and send me your comments. Keep in touch and till then HAPPY COOKING AND HAPPY EATING.

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Sending this recipe for Home Grown Gourmet event hosted by Erika

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Non-Veggie Recipe Roundup

It was a great honour to host this event. As it was, it was the first time I had hosted any event on my blog. It really felt nice to receives lots and lots of recipes from everyone of you. I thank all to make this event a great success. So here are the recipes for the Non-veggies event round up.

Post a comment on which recipe you liked the most and please leave out your own recipes.

This is in the order of how I received the recipes:

Sharmila was the first person to send me this yummy looking fish kheema for the event.

Fish Kheema

Fish Kheema

Manasi with her lots of energy had many a things to share and here are her contributions.

Seekh Kabab

Seekh Kabab

Lukhmi

Lukhmi

Shikambur Kabab

Shikambur Kabab

After fish and meat it has to be egg, so here was Vij with her Disguised Egg Curry.

DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)

DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)

And now comes the dear exception. With the girl chefs around, I came across somebody who is a little different. He is non other than Siddharth, he was good to send me his simple recipe of EggVeg Ginger Garlic Maggie Noodles, and to tell you the truth, it has become very popular among those who can light the gas oven and knows nothing more. Check his blog for more details.

EggVeg Ginger Garlic Maggie Noodles

EggVeg Ginger Garlic Maggie Noodles

Suma was there next with chicken kheema and chiken samosa. A all time favorite of all Indians for an idle evening ideal snacks.

Chicken kheema

Chicken kheema

Chicken samosa

Chicken samosa

With the snacks getting over had to have something little more spicy, and yes Arundhati was ready for that. The Tandoori chicken was ready to serve.

Tandoori Chicken

Tandoori Chicken

It was now time for my dear friend Priti, who had sent a number of recipes for the event and here are the list: Grilled Chicken, a different style Egg Drumstick curry, the delicious and yummy Prawn Masala, and ofcourse the main course Egg Briyani with Rajma.

Grilled Chicken

Grilled Chicken

Chicken curry with capsium baby corn

Chicken curry with capsium baby corn

Prawn Masala

Prawn Masala

Egg Biriyani with Rajma Raitha

Egg Biriyani with Rajma Raitha

Vij has sent another yummy recipe with egg, Egg Kheema Curry.

Egg Kheema Curry

Egg Kheema Curry

Priya was all set to have a massive entry for the event, and here she is with five of her delicious non-veggie recipes. Hyderabadi Chicken 65,  Malabar Egg Thokku, Egg 65, Shark Hash Kuzhambu, and Spicy Fish Gravy.

Hyderabadi Chicken 65

Hyderabadi Chicken 65

Malabar Egg Thokku

Malabar Egg Thokku

Egg 65

Egg 65

Shark Hash Kuzhambu

Shark Hash Kuzhambu

Spicy Fish Gravy

Spicy Fish Gravy

Shama sent nice South Indian non-veggie recipes for the event. Mutton Kulambu/Goat meat Curry, Chicken Pulikulambu, Chicken kulambu, Fish Mango Curry and Fish Kulambu.

Mutton Kulambu

Mutton Kulambu

Chicken Pulikulambu

Chicken PulikulambuChicken Kulambu

Fish Mango curry

Fish Mango curry

Fish Kulambu

Fish Kulambu

Priyanka sent the chicken specialties Murghir jhol and chicken rezala, and look they seem to be so mouth watering.
Chicken Rezala

Chicken Rezala

Murgir Jhol

Murgir Jhol

And last but not the least it was Srivalli who had sent me her Fried Chicken with Eggs. To add here she had specially made this preparation for the Non-Veggie event.
Fried Chicken with Eggs

Fried Chicken with Eggs

Thank you everybody for taking active part in this event and making it a huge success. I hope that I have added all yours recipes. If somehow I had missed out any please do notify me through email or just post a comment with this roundup.
THANK YOU very much. Keep in touch. Till then HAPPY COOKING AND HAPPY EATING.

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Egg Tomato

Egg is always that easy to make and ready to serve recipe in all households I presume. The advertisement that used to be telecasted in DD National when I was young “SUNDAY HO YAA MONDAY ROJ KHAIYE AANDE” that was lovely. I loved that one very much. From school tiffin, to a side dish for the dinner table egg is always in the menu. So this time thought of tasting the egg in a different way. Here’s the recipe for you all.

 

Serves 2

Ingredients:

Eggs (Dim): 4

Potato (Aalu): 2 medium sizes

Onion (Peyaj): 1 large

Garlic (Rasun):  5 to 6 cloves

Ginger garlic paste (Aada rasun bata): ½ tablespoons

Turmeric powder (Halud guro): ½ teaspoons

Chilli powder (Sukhno lankar guro): 1 teaspoon

Tomato sauce: 1 tablespoon

Garam Masala: ½ teaspoon

 

Preparation:

  • Cut the potato in large square pieces and the onions also.
  • Boil the egg and potato together.
  • De-shell the eggs and cut into halves
  • Heat oil in a wok and fry the potatoes and eggs separately. While frying the eggs do not toss them hard else the yolk will come out.
Fried eggs

Fried eggs

  • Heat oil in the wok, sauté the onions.
  • Throw in the garlic and again sauté for a minute or two.
  • As the onions turn golden brown add the ginger garlic paste, tomato sauce, turmeric powder, chilli powder, salt, water and cook till the gravy thickens.
  • Add the potatoes and put in some more water if required.
  • Add the eggs and toss lightly.
  • Sprinkle the garam masala and cook for a minute with a lid to retain the smell of it.

 

Ready to serve Egg Tomato

Ready to serve Egg Tomato

Rice and egg tomato

Rice and egg tomato

Serve with rice, roti, or paratha. Catch you soon, till then happy eating and happy cooking.

As a large egg contains alomost 43 miligrams of Calcium, I can’t stop but to send this post to Sangeeth

Eat Healthy – CALCIUM Rich Contest .

A little update, I received another award from Priti, so thank you Priti and have passed on to my blogging friends , congrats to all of you. Check my awards page for more details.

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Two joys and a Recipe

Today is a great day for me. Thanks to Ganesh Chaturthi I got a break from my daily routine of waking up, getting ready and taking a bus to work. This morning I woke up and the first thing that I did was visit my blog. Oh, and there was a great news for me. Priti had sent me an award. Thank you Priti. See my Awards page to check out the awards. This was not all, visiting the Great Cooks Community site I found another great surprise. My name was there as the Featured Blogger of the month. It’s really a great way to start a day with two great surprises.

Back home I was always a junk food lover. Coming to Bangalore I really miss those roadside food junctions. At times I get so much desperate to have those that I prepare those at home. Though can’t find that dust mixed taste in the home cooked junkies, but still it’s something closer. The other night I thought of cooking Tarka. Tarka with roti was a delicacy in those roadside food shops. For those who are thinking what this Tarka is, I tell you it’s a special way of preparing the green Mugh dal. Here’s the recipe for you all.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

The Ingredients

Preparation:

  • Soak the mugh dal for about an hour.
  • Pressure cook for at 2 to 3 whistles.
  • Drain the excess water out of the dal and keep aside.
  • Cut the onions in square pieces, and the chilies into small ringlets.
  • Heat the oil in a shallow wok.
  • As the oil gets heated throw in the onions to sauté along with the garlic.
  • As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
  • Add the mugh dal, turmeric powder, salt and toss well.
  • Add little water if necessary and in between mash the dal properly.
  • Now add the Kasturi Methi to the preparation and mix well.
  • Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
  • Take it out of flame as it gets dried up.
Tarka with roti, curd and onion

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then happy cooking and happy eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

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