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…..