Doi Fulkopi

Okay, this is a bengali dish. It is not very popular but, still liked by all. I must add that all the bengali dishes are lengthy in process. I have no idea why but a simple dish is also quite lengthy. But I should also add that end result is always delicious. I think that is why bengalis love their food.

Chop 1 medium sized cauliflower in big florets. Wash well and soak in warm water with a little salt for 15-20 mins. Remove from water after 20 mins. Keep aside.

In a big bowl add

1 cup of yogurt,

1 tsp of Ginger paste ,

1 tsp Garlic Paste,

1 tsp Red Chili powder,

1 tsp Biryani Masala/Garam masala

and salt. 

Mix well till smooth.

Add the cauliflower florets to the above and mix so that the marinade coats each floret. Keep aside for 30 minutes.

Heat white oil in a Kadhai/Saute Pan

Temper the oil with

1-2 small Bay leaf/TejPatta,

1"Cinnamon stick/Dalchini,

4 Cardamom/Elaichi,

4 Clove/Laung

When the spices sputter add 1 fat clove of garlic minced and paste of 1 onion. 

Fry with a sprinkle of sugar(optional) till the onion turns a pinkish brown

Add 1" ginger peeled and grated and saute.

Add 1/2 tsp of Paprika for color and 1/2 tsp of red chili powder for heat. Adjust chilli powder to taste. Mix well.

Pick the cauliflower florets from the marinade with a slotted spoon (or use your hands) and add to the above masala in the saute pan. Don't dunk the marinade at this time and keep it aside.

Sprinkle 1/4 tsp or more of Turmeric powder and fry the cauliflower.

Once the cauliflower takes on some color, golden yellow with tinges of brown, lower heat and add the marinade.

Cook the masala for a few minutes.

Add salt about 1/3 cup of water and mix well.

Cook till the cauliflower is just done. If you need to add more water to cook the cauliflower add some but this dish does not have a flowing gravy . Taste for seasonings and adjust.

Sprinkle 1/2-1 tsp of Garam Masala on the cauliflower, mix well and let it sit to absorb the flavors. Serve hot with Roti or rice. 

Stuffed Capsicum

The dish which looks good to look at and excellent to taste. Earlier, I used to fry the capsicum in oil. But, after going through this recipe I started baking it. The healthier version.
The generously spiced gravy combines with the vegetables and low fat paneer to provide a double dose of flavour, fibre and vitamin A. Serve hot with rotis.

Ingredients

8 medium sized capsicum

For the stuffing

1 cup chopped mixed boiled vegetables (french beans, carrots, green peas)

½ cup crumbled low fat paneer (cottage cheese)

½ teaspoon cumin seeds (jeera)

½ teaspoon chilli powder

½ teaspoon finely chopped green chillies

2 tablespoons chopped coriander

1 teaspoon oil

Salt to taste

For the gravy

2 cups chopped tomatoes

½ cup sliced onions

¼ cup chopped red pumpkin (kaddu)

1 clove garlic, chopped

½ teaspoon grated ginger

1 stick cinnamon (dalchini)

2 cloves (laung / lavang)

½ teaspoon cumin seeds (jeera)

½ teaspoon chilli powder

½ teaspoon corn flour mixed in ½ cup low fat milk

2 teaspoons oil

Salt to taste

Other ingredients

½ teaspoon oil for greasing

Method

1.Cut the tops of the capsicum and scoop out the centres.

2.Drop the shells in boiling water for a few minutes, drain and keep aside.

For the stuffing

1.Heat the oil in a non-stick pan and fry the cumin seeds for 1 minute.

2.Add all the remaining ingredients and cook for a few minutes. Keep aside.

For the gravy

Combine the tomatoes, onions, red pumpkin, garlic, ginger, cinnamon and cloves with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft. Allow to cool completely, remove the cinnamon and cloves and discard them.

Blend the mixture into a smooth purée. Keep aside.

Heat oil in a non-stick pan and add the cumin seeds. When they crackle add the puréed tomato mixture, chilli powder and salt and simmer for 5 to 7 minutes.

Add the corn flour mixture and simmer for a couple of minutes again. Keep aside.

How to proceed

Stuff the capsicum with the stuffing.

Arrange them on a greased baking dish.

Pour the boiling gravy on top.

Bake in a hot oven at 200°C (400°F) for 10 minutes.

Serve hot.