Foodie Treat for Durga Puja

Suvo Sharadiya

Today is Maha Saptami of Durga Puja and the 7th day of Navaratri. You already had different essences or aroma of Durga Puja in last three posts from my fellow blogger friends Kuheli, Paromita and Rahul as a part of the #bloggersdurgapujo campaign of Durga Puja 2017.

Durga Puja is the most awaited festival of the Bengalis all over the world. The first thing any Bengali in any part of the world would see the Durga Puja dates when they get the New Year calendar in hand every year. I know you all can relate to this. The few things that ring in the minds of all Bengalis from Panchami to Nabami are – pandal hopping, spending full-on fun time with family and friends, new clothes, no studies for the students, break from work for the corporate people and yes, of course, the lip-smacking varieties of food available. Most of us like to eat out during this time but mostly during the daytime, it’s home cook food we serve at home.

Especially, on Maha Sashti and Maha Ashtami, it’s always Luchi (Puri), Cholar Dal (Chana Dal) or Aaloor Dom (Dum Aaloo) with some sweet dish is what we serve. Here, in my post, I would share a recipe of Dum Aaloo that is a completely vegetarian – without even onion and garlic. The specialty of this recipe is the spice mix or the curry paste that I’ll mention in this recipe is an invention of mine, which I tried just as an experiment. I thought #bloggersdurgapujo would be a great platform to share the recipe with you all. Without taking much of time let’s start.

Serving: 2

Ingredients

  • Boiled & Peeled Potato – 10 pieces small (cut into two pieces form middle)
  • Curry Paste – made of 2 tomatoes, 2-inch ginger, a bunch of fresh coriander leaves, 7-8 clove pods and 2 green chilies
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Cumin (jeera) powder – 1 tsp
  • Coriander (dhania) powder – 1 tsp
  • Kasuri Methi – 2 tsp (crushed)
  • Salt – as per taste
  • Oil – 3 tbsp

Method

  • Cut, boil and peel the potatoes
  • Put 3 tbsp of oil in a deep fry pan
  • Once the oil is heated fry the potatoes till it becomes light yellow
  • Add the curry paste and mix it thoroughly
  • After mixing the paste and cooking for about 2 mins add all the powdered spices (turmeric, red chili, cumin, and coriander)
  • Mix all the spices thoroughly and cook it for 5 mins
  • Add 2 cups of water mix well and cover the lid to cook it till it comes to boil
  • Sprinkle the crushed Kasuri Methi and mix it well
  • You can add some freshly chopped coriander leaves and keep it covered

The Aaloor Dom would be the perfect combination of hot Luchi in Maha Sashti morning or just after you come home after your Pushpanjali on Maha Ashtami. You can check out the video recipe on my YouTube Channel.

Dum Aaloo

Durga Pujo is celebrated with immense joy and enthusiasm by Bengalis all over the world. Join Four bloggers from four different parts of the country as they bring to you a kaleidoscope of festive fervour in the form of blog posts and videos for an entire week. We hope to entertain, inform and enthrall you in a quest to involve everyone in our moment of joy. I am happy to be one of the co-creators for this creative team called #bloggersdurgapujo

Participating bloggers

#bloggersdurgapujo

Head over to Kuheli’s blog on Thursday, 28th September (www.thefoodietrails.com), then to Paromita’s blog on Friday, 29th September (www.goodtimestrails.wordpress.com) and then to Rahul’s blog on Saturday, 30th September (www.bongfooodie.com)

A week of Pujo related blogs on our #bloggersdurgapujo

I’m linking this post to the #MyFriendAlexa campaign by Blogchatter to take my blog to the next level.

 

 

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Yummy Bhindi (Okra)

This is an experimental dish we tried at home….and truly speaking it came out well. It’s not a full curry item, a dry recipe I must mention, but a tasty one…try once, am sure you will like it.



Ingredients
Bhindi (Okra) – 250gms
Potato – 2 medium
Poppy seed and mustard paste – 6-7 tsp
Black jeera – 1/2 tsp
Green chili – 2 (slitted)
Turmeric powder 1/2 tsp
Salt – to taste

Method
Cut bhindi and potato slightly thicker than finger chips. Take oil in a pan, when its get heated add black jeera. Now add the cut vegetables and fry for some time. Then add the poppy seed and mustard paste along with slitted green chili. Add salt and turmeric powder and fry for some time. Now add water and boil for few moments, till the vegetables become soft. Allow the excess water to dry up. Now your dish is ready to be served.


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Potato with poppy seeds

This is a new experiment by my wife at home…..it was tasty…..For Bengalis, it might sounds like a usual “Aaloo Posto” but it’s not. There is a twist in it.

 Ingredients

  • 2 medium size potato
  • 3 medium onion
  • 2-3 green chili
  • 12-15 kaju
  • 2 tsp poppy seeds (soaked in water for 2 hours)
  • 1 tbsp kasuri methi
  • 1/2 tsp cumin seed (jeera)
  • 1/2 tsp chili powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala powder
  • 3-4 tbsp oil
  • Salt & sugar to taste
  • Coriander leaves for garnishing

Method
First cut the potatoes in small cubes and boil in pressure cooker for one whistle. Now grind one onion, green chilies, kaju and soaked poppy seeds. Heat oil in a frying pan and add jeera and half tsp kasuri methi. Add rest two onions and fry till it becomes golden brown. Now add the ground mixture and fry for sometime. Now add the boiled potato cubes and all the powder spices and fry well. Now add water, salt and sugar to it. Make sure that the water is not too much so that the gravy will be thick. Garnish it with chopped coriander leaves and serve with roti, phulka or nan.

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Pumpkin Recipe

Before preparing this recipe, I did not know that pumpkin can be made into a tasty dish. Try this and am sure you will agree with me. This is again a microwave oven recipe

Ingredients

  • 750gms pumpkin – peeled & cut
  • 2 tbsp oil
  • A pinch of hing (asafoetida) powder
  • 1 tsp methi seed
  • 2 tsp cumin seed
  • 1 tbsp thinly sliced ginger
  • 4 green chili
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tbsp sugar
  • 1 tsp tamarind pulp
  • Salt to taste
  • Chopped coriander leaves for garnishing

Method
Take oil in a microwave safe bowl and add hing, methi, cumin seeds and ginger. Heat it covered at MicroHi (MHi) for 3 mins. Now add the pumpkin along with green chili, salt, chili powder, turmeric powder, coriander powder and sugar. Mix it well and cook covered for 5 mins at MHi. Now stir and cook covered at 70% power for 15 mins with stirring once in between. Pumpkin should be soft by now. If not, add a little water and cook for some more time at 70% power. Now add the tamarind pulp and cook covered at 30% for 5 mins. Garnish with the chopped coriander leaves and serve.

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Dahi Paneer

This recipe is another experiment carried out by my wife. It tastes really good….. Lip smacking veg dish…. it has paneer in it. As we both love paneer, we loved it – moreover the experiment was a success.

Ingredients

  • Paneer-500gms
  • Onion (medium size)-3
  • Ginger-1 and half inch
  • Chili powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Salt & sugar-to taste
  • Curd-1 cup
  • Cinnamon-2
  • Cardamom-1 inch
  • Clove-2
  • Resins-2tsp
  • Oil-4tsp
  • Ghee-2tsp


Method

Cut the paneer into cubes. Grind together onion and ginger. Beat the curd in a container, add the above grind paste, chili powder and sugar. Mix it well. Heat oil in a pan. Add ghee to the heated oil. Crush the cardamom, cinnamon and clove and add to the oil. Add the curd mixture in it. Keep on stirring until the oil and the masala gets separated. Add turmeric powder and water. Bring it to boil and add salt, paneer cubes and resins. Cook covered until the gravy becomes thick. Serve it hot.

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Gobhi Mussallam

Another tasty veg dish…..Preparation for microwave oven. My love for food and cooking make me to browse websites and this is another beauty that I got from one of the websites.

Ingredients

  • 1 cauliflower
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1 1/2 tsp salt
  • 1 tbsp oil
  • 1/2 cup onions-chopped fine
  • 1/2 cup onion-grated
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin seed powder
  • 1 tsp kashmiri chilli powder
  • 1 tsp turmeric powder
  • 1/2 cup tomatoes-blanched, peeled and chopped fine
  • 1 cup tomatoes-pureed and strained
  • 1 tsp salt
  • Garam masala & cardamom powder for garnishing

Method
Cut stem of the cauliflower right till the base and prick with a sharp knife all over. Mix together the water, lemon juice and the salt. Take the cauliflower in a microwave safe bowl and add the lime juice mixture. Cook covered at MicroHi (MH) for 12-15 mins so that it will be cooked but firm. Remove and keep aside. Place oil in the bowl and cook uncovered at HI for 1 min. Add the onions and cook uncovered at HI for 5 mins, stirring once, to a light brown. Add the grated onions, mix well and cook uncovered at HI for 5 mins, stirring once. Add the ginger-garlic paste and cook uncovered at HI for 1 min. Add the coriander, cumin, chilli, turmeric powders along with tomatoes. Cook covered at HI for 5 mins. Add the blended tomato and cook covered at 70% for 5 mins. Add salt to this gravy. Place the cauliflower upside-down to the gravy and cover with it. Cook covered at 70% for 10 mins, with stirring once in between. Serve hot garnished with cardamom powder and the garam masala.

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Rice Pulao

This is very easy to cook dish I’ve tried in my new microwave. Try it out, you might like it as well.

Ingredients
1cup rice
1 ½ cup water
Salt to taste
½ cup peas
½ cup onions – finely chopped
½ cup tomatoes – finely chopped
¼ tsp jeera
½ tsp garam masala
1 tsp oil


Method
Put oil, onions, tomatoes, peas and jeera in microwave cooker. MicroHigh (MH – 100% power) 3 minutes, uncovered . Mix rice, salt, garam masala and water. Cook in MH for 4 minutes uncovered. Stir and cook in MH 4 minutes covered. Standing time 10 minutes.

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