Dum Aloo Bong Style when offered to deity as bhog during puja/festival is cooked without onion and garlic but is one of the front runners in taste and flavour amongst all the vegetarian dishes. The beauty of the dish lies in the fact that it’s cooked sans onion and garlic which aids the bursting of flavours of various spices like cumin seeds, cardamom, cinnamon, bay leaf, asafoetida, whole red chillies, ginger etc in every mouthful. The dish pairs brilliantly with luchi/puri, pulao, jeera rice, roti/parantha. Cook this Bengali ‘Aloor Dum’ whether festival or no festival, occasion or no occasion and see the beauty of simplicity in the dish. It’s a very easy and quick dish, no hazards, no exotic ingredients but an amazing result in three simple steps. The cooking medium should essentially be mustard oil and nothing else.
Monday, 25 July 2016
Saturday, 16 July 2016
Do you have on your mind something special this weekend? Look no further because this is the dish you have been searching for. An awesome dish grand in texture and amazingly delectable, flavourful, will give your palate a heavenly feeling with each bite. Was thinking of making a completely different kind of chicken dish for some time which will go well with both rice and roti/parantha and will spurt surprises both at lunch and dinner table. Came across this recipe in a recipe book after enormous search, but made some changes here and there to suit my requirements.
The way I made it:
- 1 kg chicken regular cut
- 4-5 onions chopped
- 2 tsp garlic paste
- 2 tsp ginger paste
- A whole lemon juice
- 1-2 tsp green chilli paste (depending on the hotness you want)
- 3 tablespoons posto/khus-khus/poppy seeds
- 2 tsp cumin seeds/jeera
- 2 tsp coriander seeds/dhania
- 2 sticks of cinnamon/darchini
- 6 green cardamoms/chhota elaichi
- 4-5 cloves/laung
- 1 tsp turmeric powder/haldi
- Salt and sugar to taste
- Mustard oil as per requirement
Toast poppy seeds, cumin seeds, coriander seeds, cinnamon, cardamoms, cloves, turmeric powder on a hot tawa for a few seconds. Remove them to the container of your mixer grinder and soak them in a little water for half an hour. Grind them to a fine paste.
Smear ½ tsp turmeric and some salt on the chicken pieces. Heat oil in a wok and lightly sauté the chicken pieces. Take them out and keep aside.
In the same oil add the onions and fry till golden. Add the ginger garlic paste and green chilli paste, sauté. Add the chicken pieces, salt, sugar and the ground spice paste. Saute/ bhuno for some minutes on low flame for the flavour to get well absorbed in the chicken.
Add a cup of warm water and cover with a lid. Let the chicken get cooked on low to medium flame. When the gravy thickens turn off the flame and sprinkle lemon juice on the top. Give a few minutes of standing time before serving.
Monday, 4 July 2016
Spicy Prawn Bowl is a dish which acquires its taste from covered slow cooking in a skillet without the addition of any water. The flavour of the spices gets mingled to perfection with the prawns to result in a superlative deliciousness that has to be savoured to understand. Monsoon is here and it’s the most apt dish to accompany your plate of hot steamed rice. This dish uses mustard paste to give a touch of tanginess to the palate. You will need large or jumbo prawns with head intact for this dish. Try this and see what magic it creates at the lunch table on a rainy day…..
Thursday, 30 June 2016
There’s a common saying that Rabindranath Tagore, chai/tea and adda intertwine inseparably with a Bong’s life. For every situation, every mood, every feeling, every weather Bongs need a delightful cup of tea and of course RabindraSangeet (Songs of Tagore) and I’m no exception to that. I just love tea be it anywhere, anytime and with anyone. So a request for a product review of my most loved beverage couldn’t be ignored.
Tuesday, 21 June 2016
Today I’m posting a dish which can be called the soul-food of
Bengal. 'Aloo Posto' or Potatoes in
Khuskhus/Poppy Seeds Paste is some thing with which I’m sure every Bong can
connect with. Whichever part of the world may a Bong live in, he/she is bound
to have a soft corner for ‘Aloo Posto’. A Bengali platter is never complete
without it. It’s one of the easiest and simplest of dishes that I know of but
the taste …can any vegetarian dish beat it in taste? It’s without onion and
garlic, requires the minimum of ingredients but those who haven’t tasted it must make it today to fall in love with the quintessentially Bong ‘Aloo Posto’.
|ATypical Bong Platter of Aloo Posto, Masoor Dal(Lentils), Plain Rice|
Monday, 13 June 2016
This is one of the most delicious chicken recipes I have tasted so far. Innovation in the non vegetarian dishes has become a necessity now to meet my family expectations. I fail to figure out at times whether this is a positive or negative aspect of food blogging. Every time I rack my brain to come up with something new or google for some simple and new ideas which I have not experimented with as yet in my kitchen. This time I managed to dig up a recipe called Shorba-E-Tangri which seemed to be pretty interesting to me. Happy with myself to have saved my face, I started with going to the market to get hold of some fresh chicken leg pieces needed for the dish.
Friday, 27 May 2016
After a marvelous vacation in
and gorging on spicy Goan cuisine my heart was craving for some home cooked
simple and delicious chicken stew and rice. Though pretty much excited about relishing some exotic and awesome seafood for about a week, there is nothing like some homemade soul food I
thought to myself. So the last Sunday was a simple and wholesome 'chicken stew day' with
minimum spices. This stew is a solace to those who are looking for a break from
continuous consumption of rich and spicy food. It’s very nutritious and easy on
your stomach when the heat is relentless, soaring above 40 degree Celsius and
though less spicy it’s not at all bland.