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.
"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements." ~ Marcel Boulestin
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Monday, 25 July 2016
Saturday, 16 July 2016
Kosha Murgi Posto (Bhuna Chicken Khus-khus)
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:
Monday, 4 July 2016
Spicy Prawn Bowl
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…..