Recipe: Aloor Dam (Dam Aloo in Bengali Style)

Here is the recipe of Bengali Aloor Dam; serve it in a high-breakfast or Dinner with Luchi or Paratha or Pulao; you will become Kitchen-Queen of your home!

 

Aloor Dam (Dam Aloo in Bengali Style)

Ingredients

1. Potato (Big):                       7-8 pieces
2. Onion Paste:                       2tablespoon
3. Ginger paste:                      1/2 tablespoon
4. Garlic paste:                      1tablespoon
5. Tomato (chopped):             1 piece
6. Turmeric powder:              1/2 tsp
7. Red Chili powder:               1/2 tsp
8. Cumin powder:                   1/2 tsp
9. Coriander powder:             1/2 teaspoon
10. Garam Masala Powder:      to taste
11. Oil:                                     1cup
12. Sugar:                                ¼ teaspoon
13. Salt:                                   as per taste

Method

 

• Wash and peel the Potatoes. Cut every Potato into four pieces. Marinate them with turmeric and salt. Leave it aside for 10 to 15 minutes.
• Heat oil in a deep bottomed pan. When it is warm enough, add the potatoes. Fry them till they become golden brown and keep aside.
• Now add the onion paste in the same oil and fried until it becomes golden brown. Then add ginger paste, garlic paste, tomatoes and mix well. Fried 2-3 min.

• Now, add some water, turmeric, red chili, cumin, coriander powder and salt and mix well. Let the curry cook till it starts oozing water.
• Add little of water, the fried potatoes and stir well. After 2-3 minutes, when the oil separates from the gravy, add some more water and cover the pan.
• Take it off the flame and add the garam mashala powder when the potatoes will well cooked.
• Serve hot with Vegetable Pulao or Paratha.

 

Recipe of the day: Vegetable Pulao

Hello foodies! After quite long time, I’m here! Hope you all are doing great and eating deliciously!

Every year, the month June and Monsoon comes together with so many happiness! It is a very busy and festive month for me. My Birthday and Marriage anniversary, both fall in this month. Also, Father’s Day falls this month as well. So, all the month I become very busy in shopping and cooking and of course in traveling! And so, I can’t manage enough time to blog.

 

 

Well, today I’m going to share two recipes, that I have cooked for my father in Father’s Day. My Baba is a big foodie and always loves to taste whatever I cook. Now he is 72 years old and his diet is restricted. So, I cooked Vegetable Pulao in a healthy way with Dam Aloo in Bengali style. Try it, I think you will love it………….

Vegetable Pulao

Ingredients:

 

1. Basmati Rice:                          250gm.
2. Carrot (chopped):                   1piece
3. Beans (slice in fine pieces):    5-6 pieces
4. Peas:                                        1/2Cup
5. Cashew nut:                             10-12 pieces
6. Raisins:                                    15-16 pieces
7. Bay Leaf:                                 2pieces
8. Refined Oil:                            1Cup
9. Ghee:                                       2 tablespoon
10. Sugar:                                     2 teaspoon
11. Salt:                                        to taste

For Garam Masala:

1. Green Cardamom pods:           4pieces
2. Black Cardamom pods:            1pieces
3. Cinnamon:                                2-3 sticks
4. Cloves:                                     4-6pieces

 
 

Process:

• Rinse rice well twice at least and soak in water for 30mins set aside.
• Grind the Garam Masala and keep aside.
• Heat ½ cup of oil in a thick bottomed vessel. Fry the vegetables and keep aside.     
• Heat the remaining oil. Add the bay leafs and the rice and fry for 3-5min.
• Now, add the fried vegetables, cashew nuts and raisins and mix well.
• Then, add salt, sugar, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while. You may add water after rice will half done, if will need.
• Off the flame when the rice is well cooked and sprinkle the grinned garam masala and the Ghee and cover for 5 min.
• Serve hot with Aloor Dam or any Curry dish. 

 
 * Dam Aloo recipe is coming in a while with the next post!
 

~ Summer Food Festival ~ Recipe of the day: Tel Patol (Pointed Gourd) / Parwal in Oil

Hello dear foodies! Hope you all are doing well there! 

In summer; we homemakers are facing so many problems to cook lunch of dinner! Because, our family members (even myself! LOL) not like most of the vegetables, common in summer. Pointed Gourd or Parwal is one of them! Whenever my hubby brings Pointed Gourd, I cook ‘Tel-Patol’ or ‘Patol Posto’ or ‘Patol Paneer’ or any ‘chatpata’ dish and the bowl always becomes empty!  Today, I’m going to share the recipe of spicy ‘Tel-Patol’ and will share the all recipes, mentioned before in coming blogs! Here I go……….. 

Tel-Patol (Pointed Gourd) / Parwal in Oil

 

Ingredients

1. Pointed Gourd (Parwal):      7-8 pieces
2. Onion Paste:                        2tablespoon
3. Ginger paste:                       1/2 tablespoon
4. Garlic paste:                        1tablespoon
5. Tomato (chopped):               1 piece
6. Green chilies:                       5-6 pieces
7. Curd:                                    1/2 cup
8. Turmeric powder:                1/2 tsp
9. Red Chili powder:                 1/2 tsp
10. Cumin powder:                      1/2 tsp
11. Coriander powder:                1/2 teaspoon
12. Oil:                                        1cup
13. Sugar:                                   ¼ teaspoon
14. Salt:                                      as per taste

 

Method

• Wash and peel the pointed gourds well. Slightly cut every Pointed Gourd length wise (do not cut into two pieces).

 

  

• Marinate them with turmeric and salt. Leave it aside for 10 to 15 minutes.
• Heat oil in a deep bottomed pan. When it is warm enough, add the pointed gourds. Fry for 2-3 minutes and take the fried pointed gourds out of the pan and keep it aside.
• Now add the onion paste in the same oil and fried until it becomes golden brown. Then add ginger paste, garlic paste, tomatoes and mix well. Fried 2-3 min.
• Now, add some water, turmeric, red chili, cumin, coriander powder and salt and mix well. Then add the curd to it and mix again well.  Let the curry cook till it starts oozing water.
• Add some water, the fried pointed gourds and green chilies; cover and cook for 3-5 minutes until the oil separates from the gravy.
• Serve hot with rice.