Life Without Alu?: Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)

Showing posts with label Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry). Show all posts

Wednesday, 19 December 2018

Jeera Rice (Rice flavored with Cumin Seeds)

Jeera rice is an Indian recipe where rice is fried in Ghee and whole spices. The star of the show is of course Cumin seeds which instils an earthy, aromatic fragrance in the rice. I read somewhere that after Black Pepper, Cumin is the most used spice in the world and it makes perfect sense. It is not that expensive like Nutmeg or Mace and it can be used both in seed and powdered form. Cumin is widely used in Indian cooking. Starting with Dals and curries to rice and Chaat, it is the most versatile spice I have ever used.

I think most of the Indian restaurants cook Jeera Rice because it can be served with almost anything! Starting with Dal fries to non vegetarian curries, this dish also goes very well with a simple potato curry or even a slice of pickle. In fact, many people eat this regularly as a comfort food because of its easy preparation. Unlike Biryani, which takes a lot of time, preparation and ingredients, Jeera Rice can be prepared easily.

So, what all do we need to prepare this delicious rice? Just a few whole spices which are easily available in your pantry (like Green Cardamom, Bay Leaf, Cinnamon, Cloves, Black Cardamom and Mace). Of course we also need Cumin Seeds. I always get my spices from the Indian Store and keep them in a cool and dry place. Also, make sure to keep them in an airtight container so that their aroma stays intact.

Jeera rice is known for its fragrance and beautiful texture. Each grain of rice should be separate and fluffy. Correct cooking time is crucial for rice dishes like this. This does not take long to cook just 10-15 minutes, so make sure to pay close attention while you are cooking it. Same goes for the water. Rice to water ratio should be 1:2. So, for every one cup of rice, two cups of water will be added. If you are thinking this does not seem a lot, won't the rice be undercooked? then let me tell you, covering the pot helps to create enough steam to cook the rice just right.

Now if you do happen to overcook the rice, don’t panic. Jeera Rice will still taste amazing because of all the good stuffs added in it. It may not look very presentable but the taste will blow you away!

The best part about this dish is, you don’t need a fancy equipment or even a rice cooker to make this. Just a pot with a lid. Yes, there are three things which I would definitely recommend, first use a good quality basmati rice. Believe me it makes all the difference in texture. Second, use a homemade Garam Masala. I know this spice mix is always used in small quantities but even a pinch of good quality masala is enough to elevate a dish. Third, Ghee! Yes, clarified butter is way tastier and aromatic than butter or oil and it creates a gourmet flavor in the dish.

I think it is very important to know which dish should be paired with what. While plain steamed rice can be paired almost with any curry and Dal, Jeera rice adds a level of sophistication in the menu. Especially if you are having guests over and preparing something special. This easy yummy cumin flavored rice gives a whole new level to your homemade curries. Just by tempering the Ghee with a few whole spices and cumin seeds, you transform plain rice to an aromatic and flavorful dish.

Many people sprinkle chopped cilantro on Jeera Rice. I often add cilantro or Kasuri Methi in my Dals and curries and hence I prefer not to add it in the rice. Now this is an important point, always make sure that the garnish is complimenting your dishes. Adding them left and right is not going to make your cooking any special. In fact, too much garnish can be disappointing because that is all you will taste in your first bite.

There are numerous times when this simple rice dish has helped my mom serve a gorgeous meal in no time. My parents have always been very active socially. There have been so many times when a relative or friend decided to stop by our house unannounced. It was an unsaid rule to serve them lunch or dinner. Obviously no one ever expected her to serve anything fancy at that last minute but she would prepare Jeera Rice and voila! suddenly the Dals and curries will taste amazing! I think these little things come with experience. The more time we spend in the kitchen we more we know these little tips.

So, what do you say? Try this delicious Jeera rice tonight. Hopefully this recipe will help you as it has helped my mom so many times.

Photo Courtesy: Dr. Debarshi Chatterji

Recipe Courtesy: Mamma

Photo features: Jeera rice with Chanar Dalna, Payesh and Panch Bhaja. I prepared all these dishes to celebrate Lakshmi Ganesh Puja on Diwali at our home.

Ingredients:

Basmati rice - 1 ½ cups, washed and soaked in water
Water - 3 cups (to cook the Pulao, use normal tap water)
Garam Masala – about ¼ teaspoon
Salt – about ½ teaspoon (or as per taste)
Green Cardamom - 2 to 3
Cumin Seeds – 1 teaspoon
Bay Leaf – 1
Cinnamon - 1 inch
Cloves -3-4
Black Cardamom – 1 - 2
Mace - 1 blade
Ghee - 4 tablespoons

Directions:

Heat a wok over high heat.
Add the Ghee in it.
Add all the whole spices (Green Cardamom, Cumin Seeds, Bay Leaf, Cinnamon, Cloves, Black Cardamom and Mace) in it.
Fry for about 15- 20 seconds so that the spices start crackling, then add the drained rice. This step ensures that the fragrance and flavor of the spices is absorbed by the rice.
Fry till the rice turns golden in color.
Add the water, the wok is hot so the water will instantly start to boil, mix and cover. Reduce the heat to low and allow it to cook for 10 minutes. (Tip: Do not take off the cover while the rice is cooking. This will let out the steam and change the cooking time).
Add the Garam Masala and Salt, mix well and cover. Allow it to cook for another 7-10 minutes.
Press a grain of rice under your spatula to check if it has been cooked through. (Tip: When properly cooked, each grain of the rice will be tender but no longer crunchy. Since it has been fried before cooking, it will not stick together and hold its shape. Don’t worry if has been overcooked because it will still taste amazing).
Turn off the heat and fluff the rice (move around the rice in the wok carefully) with a spatula. This will dry the extra water and bring a beautiful texture.
Serve hot with a yummy Dal or curry of your choice.

Recommended Reading (Few recipes where you can use Cumin Seeds/ Powder):

Pair this delicious Jeera Rice with:

Debjani Moitra

I am a daughter, wife and now a mom! I love cooking and baking and the idea behind this blog is simple. To share all those food recipes I know. Our mom's and grandma's are excellent cooks right? We love the food prepared by them, it's as if their cooking makes our DNA. So, why cook and remember only special gourmet recipes? Life Without Alu? is a celebration of their lives and their love for us by the one medium they knew best - Food! and of course no food is complete without the starch - the star of the show - Potatoes!

Friday, 16 November 2018

Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)

This Chanar Dalna is a must have at my parent’s home for every special occasion. This is a niramish curry which means there is no onion and garlic in it. My mom prepares it especially for fasting days or whenever we are having vegetarian guests. This dish is a traditional delicacy and goes very well with Matar Pulao and Luchi. This year, I prepared it for our Lakshmi Ganesh puja on Diwali with Jeera Rice and I sure hope our god and goddess liked it. Well, we mortals were happy with the delicious bhog and ate every bite of it with happiness and comfort.

You know, I used to think that I am more Allahabadi than Bengali which means that I always prefer North Indian dishes more when compared with our authentic Bengali dishes. Now I am not denying this, I am what I am. However, there are certain Bengali dishes which I absolutely love, have always loved and I do prepare them occasionally. This Chanar Dalna also comes in that category. I love Chana (also known as Paneer or Fresh Cheese) and if you have been following my blog, you know all the delicious paneer recipes I have posted earlier. From the delicious Pulao to the yummy gravies, I love adding Chana in my dishes. This curry reminds me of all the times when I have enjoyed this simple homely curry with a fragrant Pulao or fhulko Luchi. Its specialty is, the authentic Bengali flavor which you will taste in your very first bite. In short, very different from Palak Paneer or Butter Paneer.

Nowadays we usually prefer getting a readymade Chana pack from the store but it wasn’t always like this. Growing up, I have always seen my mom prepare Chana from scratch. She used to add an acidic agent (like lemon juice) in boiling milk to curdle it. Then she would use cheesecloth to strain the milk solids to separate the whey. At this stage the Chana will be just small lumps of milk solids. However, if you tightly tie up the cheesecloth and leave it to chill in some water then after a while the lumps solidify and make a smooth ball of Chana. Debarshi and I often do this at home ourselves. After following the above steps, we place the Chana in a bowl half filled with water and weigh it down with some heavy cans. This helps to push the milk solids together turning it into a beautiful ball of homemade cheese.

Now let’s talk about the Dalna or the curry. You can of course choose not to fry the potatoes and Chana before adding them in the curry but I feel that frying brings out a great texture in them. Plus, the overall flavor of the curry also increases. If, however, you just want a plain curry then make sure to add the potatoes first and cook them before adding the Chana. Fresh Cheese has a delicate texture and it breaks easily. Hence, it is recommended to always add it when your potatoes are about 90% cooked.

For best results, either use homemade Chana or buy it fresh. Be careful while handling it and you will be rewarded with a delicious mouth watering curry. Now don’t take my word for it, try this recipe tonight and see it yourself.

Bon Appetit!

Ingredients:

Chana (Paneer or Fresh Cheese) – 2 ½ - 3 cups (cut into cubes, rectangles or any shape you like)
Potatoes – same quantity as Chana (2 ½ -3 cups), preferably Russet, peeled, washed and cut into 1 inch cubes
Ginger - 1 inch, peeled
Turmeric Powder - ½ teaspoon
Salt- ½ teaspoon (or to taste)
Coriander Powder - ½ teaspoon
Red Chili Powder - ½ teaspoon
Sabji Masala – 1 teaspoon
Garam Masala – ½ teaspoon
Ghee – 2 tablespoons
Kasuri Methi – 1 tablespoon
Cumin Seeds – ½ teaspoon
Cumin Powder – 1 teaspoon
Asafoetida – ½ teaspoon
Bay leaf – 1 – 2
Cinnamon – ½ of a thin stick
Tomato – 1 big
Canola Oil – 1 tablespoon + 1 cup

Tip: You can find the Chana, Ghee and Sabji Masala at your local Indian store.

Let’s do some preparations first:

Heat a wok on medium high heat.
Add 1 cup of oil in it.
Wait for a minute so that the oil gets hot then add the Chana Pieces.
Fry them lightly to a golden red color then transfer to a bowl.
Now fry the Potatoes till they are golden red in color and keep them aside as well.
Make a paste of Tomato and Ginger and keep it aside.

Tip: The water in the washed Potato may make the hot oil jump so pat dry the pieces before adding them in the oil.

Directions:

Heat a non stick pot over medium heat.
After a few seconds add the Ghee and Canola oil (1 tablespoon) in it.
Add the whole spices (Cumin Seeds, Asafoetida, Bay leaf and Cinnamon) to temper the oil.
Once the spices start crackling add the Tomato Ginger paste in it and stir carefully.
Reduce the heat to low and let the paste cook through.
After 2-3 minutes, add the other spices in it (Turmeric Powder, Salt, Coriander Powder, Red Chili Powder, Cumin Powder and Sabji Masala).
Keep cooking the paste till the raw aroma of the spices is gone and you start seeing a layer of oil floating around the side, about 10-15 minutes.
Now add the fried Potatoes and Chana in it. Add a cup of water and mix well.
Cover the pot. Let it cook for about 10-15 minutes so that the Potatoes are well cooked. The Chana will absorb the water so adjust it according to your desire. Adjust the Salt as well.
Add the Garam Masala and Kasuri Methi in it. Stir to mix.
Chanar Dalna is ready. Serve hot with Luchi, Matar Pulao or Jeera Rice.