Patol er Dorma With Prawns or Prawn Stuffed Pointed Ground

Everyday morning after entering the kitchen we all first think what to cook right, same for me also. I think cooking is not that difficult than thinking. Sometime we have mood to cook something but may be the ingredients are not available or the man might not love that. I have few PATOLS OR POINTED GROUND at home which he doesn’t like that much so I planned to add some PRAWNS to make the dish little different. I made one of my Maa’s special dish PATOL ER DORMA WITH PRAWNS OR PRAWN STUFFED POINTED GROUND. 

This dish is very authentic Bengali dish I have one more PATOL ER DORMA recipe in my blog but that one is a veg recipe so from long time I wanted to cook a non-veg version of PATOL ER DORMA. This one is an easy recipe just the steps are more but with plain rice this dish is truly like heaven. 

Preparation time: 10 mint.
Cooking time: 30 mint.

Ingredients:
For stuffing:
1.Medium size Prawns: 15 to 18 pieces.
2.One medium chopped onion.
3.Two chopped green chilies.
4.Half tea spoon crushed ginger.
5.Pinch of turmeric powder, pinch of red chili powder, Pinch of coriander powder.
6.Two tea spoon: poppy seeds.
7.One tea spoon mustard seeds.
8.Salt and sugar as per taste.
9.One table spoon mustard oil.

For gravy
1.Patol or Pointed Ground: 8 pieces.
2.One medium size sliced onion.
3.One inch chopped ginger.
4.Three clove chopped garlic.
5.One small tomato puree.
6.Turmeric Powder: Red chili Powder: Cumin Powder: Coriander Powder (half tea spoon of each item).
7.One bay leave, One small cinnamon stick, few cumin seeds, Few clove, Two cardamom.
8.One table spoon shredded coconut.
9.Cashew nuts: 8 to 10 piece.
10.Pinch of garam masala powder.
11.Salt and sugar as per taste.
12.Mustard oil for cooking but if you want you can use sunflower oil too.

Process:

Wash and clean the prawns then chopped the prawns into small pieces.

Now add one table spoon of mustard oil in a vessel and slowly add the chopped onions and fry for some time.

Now add the chopped green chilies and the crushed ginger and saute for some time.

Now add all the spices powder with some salt and sugar and cook for 2 mint, then add the chopped prawns and mix well for few mints.

Now make a smooth paste with poppy seeds and mustard seeds with some water and add the mixture into the vessel and cook till the prawn mixture become dry.

Pill the patol or pointed ground and cut one side, and with the help of a spoon take out the seeds.

Now sprinkle some salt and turmeric powder into the pointed grounds. Add some oil in a vessel and fry the pointed grounds in medium flame till the pointed grounds look fried. Now take out them from the vessel and allow them to cool. 

Now stuff the prawn mixture into the fried pointed grounds with a spoon and keep it aside.

Now make the gravy, for this add one tea spoon oil in a different vessel let it become hot then add the bay leave, cumin seeds, cinnamon stick, cardamom and cloves.

Next add the sliced onions, chopped ginger and garlic and fry all together for some time till the onions are become transparent. Now allow this to cool and after that make a smooth paste with some water.

Now again add some oil in a vessel and after it become hot add the onion paste and cook for some time. Then add the fresh tomato puree, all the spices powder with some salt and sugar and cook till the oil separate from the gravy.

Now make a smooth paste with shredded coconut and cashew nuts with some water and add the mixture into the vessel and cook for some time.

Now add some water and slowly place the stuffed pointed ground in the gravy and cook with a lid for 4 to 5 mint in medium heat.

Now remove from heat, your PRAWN STUFFED POINTED GROUND OR PATOL ER DORMA is ready serve hot with plain rice.

Chal Patol or Rice Cooked With Parwal

Ma’s recipes are always a first choice for all of us. And I think we can try like hell but never cook like our mothers. So whenever nothing comes out in my mind for lunch or dinner I just call her for suggestion. And every time while cooking the dish I cherish my childhood memories. But don’t know why that special thing I miss always, I think that is called ”Ma Ki Jadoo”.

I had some Patol or Parwal at home so I thought to make something with that, but not any curry. So I just called my Ma and she suggested to prepare some CHAL PATOL. A very old and authentic Bengali dish which is specially made with Patol and Rice.  A very simple dish but the aroma of Patol And Gobindobhog Rice give the dish a special flavor. I love to have that because I love Parwal or Patol.

Preparation time: 8 mints.

Cooking Time: 15 to 20 mints.

Ingredients:

1.Gobindobhog Rice: 1 cup.

2.Medium size patol : 6.

3.Ginger and green chili paste: 1 tea spoon.

4.Half tea spoon turmeric powder.

5.Pinch of cumin powder, red chili powder and garam masala powder.

6.Clove:2, Cardamom:2, Cinamon stick: half small.

7.Few cashew nuts and raisins.

8.Salt and sugar as per taste.

9.One tea spoon sunflower oil.

10.One table spoon ghee.

Process:

Wash and clean the rice.

Wash and peel the patol’s now cut both the edges like + shape. (Not too deep). And sprinkle some turmeric powder on it.

Now add the oil in a vessel and fry the parwal pieces till both the side turn little brown.

Now take one different vessel and add the ghee, slowly add the whole garam masala.

Now add the cashew nuts and raisins and fry for some time.

Now add the washed rice stir for some time. Now add the ginger and green chili paste with little water and all the spices powder. Mix well and stir for some time.

Now add enough water fried Patol’s salt and sugar and cook with a lid till the rice cooked nicely. (We love to have this polao little sweet but it’s totally depends on your taste).

Aloo Patol er Dalna or Potato Parwal Curry

Among all the vegetables one of my favorite is Patol or Parwal. Anything with Patol makes my day. But the problem is that my husband dosen’t like it at all except Patol er Dorma (my patol er dorma recipe is here http://cookwithpoulamee.blogspot.ca/2012/10/patol-er-dorma-or-stuffed-parwal-patol.html) . So no other option some time I cook for myself also. He used to have the potato from this Aloo Patol er Dalna or Potato Parwal Curry. But the probelem is that in the Indian grocery store they have very limited stock of Patol or Parwal, so everytime I am not so lucky.

This one I cooked like my Maa-in-law used to cook. She is dosen't add that much of spice because of my father in-laws health but I just made it little spicy. This is one the popular Bong delicacy.

Preparation time: 10 mints.
Cooking time: 20 mints.
Serve for 4 people.
Ingredients:
1.Patol or Parwal 6 to 8. (cut into cube size).
2.One medium size potato (cut into Cube size).
3.One medium size sliced onion.
4.Half small chopped tomato.
5.One table spoon Ginger & Garlic paste.
6.Turmeric Powder, Red chili powder, Cumin Powder, coriander Powder (one tea spoon of each item).
7.One table spoon tomato puree.
8.One bay leave, One small dry red chili, Few cumin seeds, 2 Clove, 2 Cardamom, One small cinnamon stick.
9.Salt & Sugar as per taste.
10.Sunflower oil or Musard oil. (I prefer to use Mustard Oil).

Process:

Shallow fry the Patol pieces and Potato pieces with pinch of turmeric powder and salt. And keep it aside.

Now put some oil in a vessel and add all the No 8 ingredients as mentioned above.

Now add the sliced onion and chopped tomatoes and fry till the onions are transparent.

Now add the ginger garlic paste and cook till the raw smell goes off, now add all the spices powder, tomato puree with some salt and sugar. Cook till the oil come out.

Now add the fried Patol and potato pieces and mix well with the masala for 3 mints.

 Now add some water and cover with a lid.

Cook till it done and gravy become little dry.

Serve hot with plain rice or Roti.

Aloo Kumro patol er Chokka or Potato Pumpkin Curry with Parwal

Today I am so tired because we went for our daughters 1st school or you can say play school. She liked the place and her new friends. Even I got few good friends. I told them about my blog too, they are not Indians but I felt very good when they told that they love Indian food very much. It’s always good to meet new people from different culture. It’s a nice day out for baby and mamma.

Vegetables are always first preference for me, but as I told before my husband is very choosy in vegetables. So no other way, tried something from my Maa’s kitchen because he loves my Maa’s cooking. She used to cook this one for our Sunday breakfast. It’s very easy one but our very favorite one.

Preparation time: 15 mints.
Cooking time: 30 mints.

Serve for 4 people.

Ingredients:

1.One large potato: cut into cube size.
2.Five to Six Parwal or Patol: Each one cut into 3 pieces, Cube size.
3.Pumkin 8 to 10 cube size pieces.
4.Three to four green  split chilies.
5.One table spoon shredded coconut.
6.Few chola or Kala Chana.
7.Ginger ,cumin and tomato paste two table spoon.
8.Half chopped tomato.
9.Few cumin seeds, few Kalonji.
10.Turmeric powder, Cumin Powder, Coriander Powder, Red chili Powder (half tea spoon of each
item).
11.Few pinch of Bhaja Mosla (dry roasted and grinded cumin seeds, coriander seeds and  dry red
chili)
12.Salt & Sugar as per tsate.
13.Mustard oil or Sunflower oil. ( I prefer to use mustard oil for this preparation)

Process:

Put some oil in a vessel and fry the Potato and Parwal together with some salt and pinch of
turmeric powder. And keep it aside.

Now separately fry the pumpkin pieces and keep it aside.

Now Put some more oil in the vessel and add the cumin seeds and the kalonji , after few seconds add the split green chilies. Now add the shredded coconut and Kala Chana or chola. Fry for some time.
Now add the ginger tomato paste with all the spice powder and some salt and sugar also.

Cook till the oil separate. Now add the fried vegetables except pumpkins.

Cook with a lid, add the fried pumpkins, when the other vegetables are 50% done.

Cook till done, before switch off the gas add the Bhaja Mosla and mix well.


Serve hot with Puri or Paratha.



 

Doodh Patol or Milk Parwal

Doodh Patal or Milk Parwal another delicacy form my Ma’s kitchen. It’s a pure vegetarian dish without onion & garlic. Basically it’s a preparation of Coconut & milk. My grandmother was a pure vegetarian so my mom used to cook different kind of vegetarian dishes for her. And this one is one of her best. With plain rice or polao it’s just amazing. And not tough to cook also. So what for you are waiting just made it.

Preparation time: 15 mints.

Cooking time: 20 mints.

Serve for 4 people.

Ingredients:

1.Patol or Parwal 8 piece.

2.Two table spoon shredded coconut.

3.One table spoon Poppy seeds.

4.Two to three green chili cut straight wise.

5.Half tomato chopped finely.

6.One small cup of milk.

7.Half tea spoon coriander powder.

8.Half tea spoon cumin powder.

9.A pinch og garam masala powder.

10.One bay leave, two cardamom, two clove, one small cinnamon stick.

11.Salt & Sugar as per taste.

12.Sunflower oil.

Process:

Cut the patol or parwal into four pieces straight wise like my photo.

Make a smooth paste with shredded coconut & poppy seeds and keep it aside.



Now add some oil in a vessel and add the patol’s with some salt, and keep it aside.

Now add some more oil and add the bay leave, clove, cardamom and cinnamon stick, after two mints add the chopped tomato fry for some time and slowly add the cumin and coriander powder with some salt and sugar.

After 3 to 4 mints add the coconut and poppy seeds paste and cook for some time and instead of water add the milk and finaly the fried patol or parwal and cook with a lid.

Cook till the gravy become thick. It’s perfect with plain rice.

Patol er Dorma or Stuffed Parwal

 

Patol er dorma (patol is famous as Parwal )is one of a famous Bengali delicacy. Basically its stuffed patol in a reach tomato gravy , which we relish with plain rice.

Prep Time:30 mint

Serve for 6 person.

Ingredients:

For stuffing:

1.Khoya 50 gm.(if u don’t have khoya then u can use Milk Powder)

2.five to Six Kashew nuts chopped,

3.Five to Six Raisin chopped.

4.Crusshed Paneer 100 gm.

5.10 to 12 Patol or Parwal.

For Gravy

1.One large chopped tomato.

2.One table spoon of Cashew and poppy seeds paste.

3,One tea spoon of Ginger paste.

4.Red chili Powder one tea spoon.

5. Cumin Powder one tea spoon.

6. Turmeric Powder one tea spoon.

7.One bay leave.

8.Two clove.

9.Three to Four Cardamom.

10.Salt & Sugar(optional) as per taste.

11.sunflower Oil.

Process:

Mix all the stuffing ingredients and make a nice mixture not very smooth not very tight.

Pill the patol or parwal and cut one side and with the help of a spoon take out the seeds.

And put the stuffing inside. Fill that side with some rice flour dough. (Rice Flour+Water). And keep it aside.

Put oil in a Karai and deep fry the stuffed Patol’s or Parwal.

In a heavy bottom pan add some oil and the bay leave, clove & Cardamom, then and the chopped tomatoes .Fry for some time.

 Then add one by one the ginger paste, turmeric powder, red chili powder, cumin powder (u can mix them all with little water also before adding).

Cook till the oil separate .Add the salt and sugar(optional). After a nice color come out add the cashew and poppy seeds paste, mix them all  nicely, and cook for another 2 mint. Add some water and the stuffed Patol’s or Parwal .Cover with a lid.

Cook for another 3 mint. Finally your Patol er Dorma (stuffed Parwal ) is ready , serve hot with plain rice.

Patol er Dorma or Stuffed Parwal

 

Patol er dorma (patol is famous as Parwal )is one of a famous Bengali delicacy. Basically its stuffed patol in a reach tomato gravy , which we relish with plain rice.

Prep Time:30 mint

Serve for 6 person.

Ingredients:

For stuffing:

1.Khoya 50 gm.(if u don’t have khoya then u can use Milk Powder)

2.five to Six Kashew nuts chopped,

3.Five to Six Raisin chopped.

4.Crusshed Paneer 100 gm.

5.10 to 12 Patol or Parwal.

For Gravy

1.One large chopped tomato.

2.One table spoon of Cashew and poppy seeds paste.

3,One tea spoon of Ginger paste.

4.Red chili Powder one tea spoon.

5. Cumin Powder one tea spoon.

6. Turmeric Powder one tea spoon.

7.One bay leave.

8.Two clove.

9.Three to Four Cardamom.

10.Salt & Sugar(optional) as per taste.

11.sunflower Oil.

Process:

Mix all the stuffing ingredients and make a nice mixture not very smooth not very tight.

Pill the patol or parwal and cut one side and with the help of a spoon take out the seeds.

And put the stuffing inside. Fill that side with some rice flour dough. (Rice Flour+Water). And keep it aside.

Put oil in a Karai and deep fry the stuffed Patol’s or Parwal.

In a heavy bottom pan add some oil and the bay leave, clove & Cardamom, then and the chopped tomatoes .Fry for some time.

 Then add one by one the ginger paste, turmeric powder, red chili powder, cumin powder (u can mix them all with little water also before adding).

Cook till the oil separate .Add the salt and sugar(optional). After a nice color come out add the cashew and poppy seeds paste, mix them all  nicely, and cook for another 2 mint. Add some water and the stuffed Patol’s or Parwal .Cover with a lid.

Cook for another 3 mint. Finally your Patol er Dorma (stuffed Parwal ) is ready , serve hot with plain rice.