Stuffed Alur Dam

We may get bored with all other vegetables but never feel bore to have POTATO. The love towards potato will never end. And especially we Bengali’s just can’t think any curry without potato. Same for my husband, he also loves potato very much, if I ever ask him what vegetable  you want to have with Roti or Chapati his answer always the same any potato curry. That’s why I want to make potato curry in different style.

In Biye Bari or Wedding party a very famous dish is stuffed potato curry and one of my favorite items. Once I tried this at home long time before so I thought to share the recipe with all of you. There are so many recipes in the web but I cooked it in my own process. Potato is something which makes a dish perfect and tasty so you can’t stop yourself to make this dish.

Ingredients:

1.Two large potato.
2.Paneer or Indian cottage cheese: 100 gm.
3.Ten to Twelve chopped cashew nuts.
4.Eight to ten chopped raisin.
5.One table spoon smashed khoya or Milk Powder, One tea spoon corn flour.
6.One large sliced onion.
7.Two to three clove garlic.
8.One inch ginger.
9.Two chopped green chilies.
10.One medium chopped tomato. Chopped coriander leaves: A hands full.
11.Cumin Powder, Coriander Powder, Turmeric Powder, Kashmiri red chili powder (Half tea spoon of each item).
12. Pinch of Garam Masala.
13.One bay leave, Few clove, Few cardamom, Few cumin seeds, One dry red chili. 
14.One tea spoon curd.
15.One table spoon fresh cream.
16.Salt and sugar as per taste.
17.Sunflower oil for cooking.
18.Half tea spoon ghee.

Process:

Pill and boil the potatoes. Let it cool now smashed it with your hand and keep it in refrigerator for 30 mints (just to dry the smashed potatoes).

Now in a bowl add the paneer, khoya, chopped raisin and cashew nuts, pinch of salt, pinch of cumin powder and chopped green chilies. Now mix them all and make soft dough.

Now take out the smashed potato from the refrigerator and add pinch of salt and corn flour, and mix well. Now make small balls with the smashed potatoes, in each ball make a hole in the middle and add some paneer mixture on it and join the edges and make a stuffed ball.

Now add Ghee or Sunflower oil in a vessel and fry the stuffed potato balls in high flame till they turn little brown and remove from the heat.

Now for gravy, make a paste with onion, tomato, garlic and ginger with some water.
Now in a vessel and some oil, and slowly add the whole garam masala, now add the onion paste and stir for some time.

Now in a bowl whisked the curd with all the spices powder and mix well with some salt and sugar.

Now add the curd mixture in to the vessel and cook this in medium heat with a lid for 8 to 10 mints or till the oil came out.

Now add some water and chopped coriander leaves and again cook this with a lid for 5 mints.

Now your gravy is almost ready, add the fresh cream and the fried potato balls and sprinkle some ghee and cover with a lid for 3 to 4 mints.

Your Stuffed potato curry is ready. Slowly take out the stuffed balls from the gravy and serve hot with Plain Paratha or NAAN.

Vada Pao or Indian Burger

 “BURGER” we all are very familiar with the name and we all love it so much but how many of you like the Indian BURGER. Am I sounding crazy but I don’t think so because the very old Indian burger is VADA PAV. The most famous street food of Mumbai and all over in Maharashtra , and I think this BURGER invented before the English Burger. 

First I had this VADA PAO in Pune, they were so yummy and tasty. And this one easily you can prepare at home for evening snack. Homemade food are always best than the outside food so this one will be a very good option for our kids. And I made some coriander chutney to spread on the bread.

Preparation time: 5 mints.
Cooking time: 15 mints.

Ingredients:
For inner filling:
1.One large boiled potato.
2.Half small chopped onion.
3.Two chopped green chilies.
4.Chopped coriander leaves (A hands full).
5.Pinch of chaat masala, Pinch of red chili powder.
6.Few mustard seed.
7.Few curry leaves.
8.Half tea spoon garlic paste.
9.Salt and sugar as per taste.
10.One table spoon sunflower oil.
For outer coating:
1.Two table spoon besan or gram flour.
2.Pinch of baking soda.
3.Pinch of salt.
4.Pinch of turmeric powder. 
5.Cold water.

Oil for frying.
Burger Bread. Four green chili for garnishing.

For Coriander Chutney: Chopped coriander Leaves ( A hands full), One clove garlic, One green chili, One tea spoon tomato puree, Pinch of salt.

Process:

Smashed the boiled potato and add the chaat masala, red chili powder, salt, sugar and coriander leaves and mix nicely.

Now take one vessel and add one table spoon of oil, then slowly add the mustard seeds and curry leaves when they start popping add the chopped onion and stir for some time.

Now add the garlic paste and stir for some time, slowly add the boiled potato mixture and combine with everything nicely. Now switch of the gas, your inner filling is ready. Let it cool now make 
some small balls with the mixture.

Now make a thick batter with all the outer coating ingredients.

Now dip the potato balls into the batter and dip fry them till both the side turn little brown.

Add all the chutney ingredients in a grinder and make a smooth paste.

Now take one bread spread the coriander chutney into the bread and put the Vada on top of the bread and keep one bread on top of that.

Serve hot with lightly fried chilies. 

Vada Pao or Indian Burger

 “BURGER” we all are very familiar with the name and we all love it so much but how many of you like the Indian BURGER. Am I sounding crazy but I don’t think so because the very old Indian burger is VADA PAV. The most famous street food of Mumbai and all over in Maharashtra , and I think this BURGER invented before the English Burger. 

First I had this VADA PAO in Pune, they were so yummy and tasty. And this one easily you can prepare at home for evening snack. Homemade food are always best than the outside food so this one will be a very good option for our kids. And I made some coriander chutney to spread on the bread.

Preparation time: 5 mints.
Cooking time: 15 mints.

Ingredients:
For inner filling:
1.One large boiled potato.
2.Half small chopped onion.
3.Two chopped green chilies.
4.Chopped coriander leaves (A hands full).
5.Pinch of chaat masala, Pinch of red chili powder.
6.Few mustard seed.
7.Few curry leaves.
8.Half tea spoon garlic paste.
9.Salt and sugar as per taste.
10.One table spoon sunflower oil.
For outer coating:
1.Two table spoon besan or gram flour.
2.Pinch of baking soda.
3.Pinch of salt.
4.Pinch of turmeric powder. 
5.Cold water.

Oil for frying.
Burger Bread. Four green chili for garnishing.

For Coriander Chutney: Chopped coriander Leaves ( A hands full), One clove garlic, One green chili, One tea spoon tomato puree, Pinch of salt.

Process:

Smashed the boiled potato and add the chaat masala, red chili powder, salt, sugar and coriander leaves and mix nicely.

Now take one vessel and add one table spoon of oil, then slowly add the mustard seeds and curry leaves when they start popping add the chopped onion and stir for some time.

Now add the garlic paste and stir for some time, slowly add the boiled potato mixture and combine with everything nicely. Now switch of the gas, your inner filling is ready. Let it cool now make 
some small balls with the mixture.

Now make a thick batter with all the outer coating ingredients.

Now dip the potato balls into the batter and dip fry them till both the side turn little brown.

Add all the chutney ingredients in a grinder and make a smooth paste.

Now take one bread spread the coriander chutney into the bread and put the Vada on top of the bread and keep one bread on top of that.

Serve hot with lightly fried chilies. 

Potato Paneer Tikki

An easy snack is always a first choice for short notice guests. And I know all of you are facing this kind of a situation so many times. This dish is especially a time saving an easy POTATO PANEER TIKKI. Within few mints only you can serve this to your guests or I can say while making the tea you can make this snacks. But you need all the ingredients available at home. Almost all the ingredients are always available in our place.

Some simple ingredients make some dishes so beautiful. We enjoyed with tomato ketchup and mustard sauce. Make it and give your family a surprise within 8 to 10 mints. 

Preparation time: 5 mints.
Cooking time: 8 to 10 mints.

Ingredients:
1.One medium boiled potato.
2.One half small chopped onion.
3.Half tea spoon ginger juice.
4.Half tea spoon lime juice.
5.50 gm grated paneer.
6.Two to three chopped green chilies.
7.Pinch of aamchur powder.
8.Pinch of red chili powder.
9.Half tea spoon corn flour.
10.Chopped coriander leaves: A hands full.
11.Salt nad sugar as per taste.
12.Sunflower oil for frying.

Process:

Mix all the ingredients except oil and make one tight mixture.

Now with the help of your palm make some flatten tikki’s.

Now take one wide Tawa or Not stick pan and shallow fry the tikkis in medium heat till both the side turn brown.

Serve hot with Tomato ketchup or any other sauce of your choice.

Potato Puff

Why potato is so famous among all vegetables? I think we Bengali’s just can’t imagine any curry without potato. We even cook our Egg curry, Chicken curry, Mutton curry, Fish curry with potato. And in my home my husband and me we both love potato in every way. Wanted to make some easy snack with tea but really didn't have enough time to think so whatever I saw in my kitchen I just made with them a nice tea snack POTATO PUFF. 

Basic ingredients are boiled and mashed potato and I added few things and made this easy POTATO PUFF for us. Easy tasty and perfect for a snowy day. One easier snack for all of you, I know potato is not good for our health but what to do we just can’t think any dish without potato.

Preparation time: 7 to 8 mints.
Cooking time: 10 mints.

Ingredients:
1.One large boiled potato.
2.Half small grated carrots.
3.One small chopped onions.
4.Two to three chopped green chilies.
5.One tea spoon lime juice.
6.One tea spoon corn flour.
7.One bread.
8.Half tea spoon red chili powder.
9.A pinch of chaat masala.
10.One tea spoon ginger garlic paste.
11.One bitten egg.
12.Two three table spoon bread crumbs.
13.Salt and sugar as per taste.

Process:

Mashed the potato nicely now add grated carrots, chopped onions, chopped green chilies, ginger garlic paste, lime juice, corn flour, chaat masala, red chili powder, salt and mix nicely.

Now dip the bread in water and squeeze the water and add it on the potato mixture and mix well.

Now make some oval shape puffs and dip them into the bitten eggs and roll them into the bread crumbs and keep the puffs in fridge for 30 mints.

Now deep fry the puffs and soak the extra oil in paper towel. Serve hot with potato ketchup.

Punjabi Style Aloo Methi

The smell of fresh methi Saag or Fenugreek Leaves is really too good. Purchased some fresh Methi saag last week but didn’t get time to cook them. Today I prepared some ALOO METHI, I heard about the dish ALOO METHI from one of my Punjabi friend, but never prepared this ever. So finally I prepared the truly heavenly ALOO METHI. After having the dish I thought why I didn't prepared this before.

ALOO METHI is an authentic Punjabi dish, made with lots of fresh methi saag and potato with very less no of spices. With Roti and Rice this one is really too good.  Meethi saag is a leafy vegetable. There are lots of recipe which made with Meethi leaves. ALOO METHI is really a healthy and tasty preparation.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.One bunch of fresh Meethi Saag or fenugreek Leaves.

2.One large potato (cut into small cube size).
3.One small chopped onion.
4.Two clove grated garlic.
5.Two dry red chili. Pinch of Cumin & Fenugreek seeds
6.Turmeric Powder, Red chili Powder, Cumin Powder (half tea spoon of each item).
7.A pinch of chaat masala.
8.Salt nad sugar as per taste.
9.Sunflower oil for cooking.

Process:

Finely chopped the methi leaves (remove the roots ).

Now add oil in vessel and add the cumin seeds, fenugreek seeds nad dry red chili. When its start crackle add the chopped onions and grated garlic.

Fry till the onions are transparent, now add the chopped methi leaves and all the spices with some salt and sugar.

Combine well and fry for 2 mints. Now add the potato pieces and mix well with everything and fry for another 3 to 4 mints.

Now add some warm water and cook with a lid till the potatoes are boiled and the water evaporates. (don’t overcook the potatoes).

Your ALOO METHI is ready serve hot with ROTI OR RICE.

Bong's Spl Niramish Aloo Dam or Veg Dam Aloo

Potato is one of the favorite vegetables for all of us. Almost all curry becomes tastier after adding a potato. And we bong eat potato in so many ways like Alu bhaja (freid potato), Alu seddo (boiled potato with green chili and onion), Alu chokha (mashed potato with fried onion,tomato and dry red chili, Aloor Dam, Chicken & Mutton with potato. So anything with potato is our first choice.

One of a very famous Bengali Dam Aloo is my todays venture, and the specialty of this dish is no onion and no garlic. We used to call this one Niramish Aloor Dam or Veg Dam aloo. Because for us onion and garlic also taken as non-veg. This one is my Grand Mom’s recipe.  She was vegetarian so most of the time in my place Aloor Dam used to cook like that, very easy and simple method. So let’s cook friends.

 Preparation time: 10 mints.
Cooking time: 20 mints.
Serve for 4 people.

Ingredients:
1.Two large potato (cut into medium cube size).
2.One medium chopped tomato.
3.Half cup frozen green peas.
4.One inch ginger and two green chili.
5.One table spoon curd.
6.Turmeric Powder, Red chili Powder, Coriander Powder (half tea spoon of each item).
7.Half tea spoon cumin seeds, One dry red chili.
8.Salt & Sugar as per taste.
9.Sunflower oil for cooking.

Process:
Make a paste with ginger, green chili, cumin seeds, green chili and half of the chopped tomato, curd and all the spices powder with little water.
Add the oil into a vessel and fry the potato pieces with little turmeric powder and salt till the potatoes are become golden brown.

 
Now add some more oil into the vessel and add the cumin seeds and dry red chili. After few second add the chopped tomato and fry for some time.
Now add the masala mixture into the vessel with some salt and sugar.
Now add the frozen peas and cook till the oil come out. Now add the fried potato pieces and mix well.

Add little water and cover with a lid and cook till the potatoes are boiled and the gravy become thick.

Serve with Luchi or Paratha.

                     

Chicken Vindaloo

Almost 4 years back I had one chicken recipe in one of my cousin sister’s place during bhai Phota or Bhai Dooj after that I never had that and never prepared also at home. Yesterday my sister called me and she told that she is going to make that chicken recipe for this year Bhai Phota again. Then only I asked my sister the recipe and made it for our today’s dinner. The dish is called Chicken Vindaloo. I never forget that day because almost we all cousin brothers and sisters having so much of lunch that we were not able to stand after that. O my god what a day. Few memories are always very close to our heart and cousins are the best childhood friends for all of us.

The specialty of this dish is chicken prepared with potato. As a bong chicken with potato is the best combo for us. The cooking procedure is quite easy. We enjoyed our last night dinner with this
Chicken Vindaloo.

 
Preparation Time: 20 mints.
Cooking time: 30 mints.
Serve for : 2 people.

Ingredients:
1.Chicken: 500 gm (cut and washed).
2.One large sliced onion.
3.One table spoon Ginger & Garlic paste.
4.One medium size potato (cut into small cube size).
5.Fenugreek seeds, Cumin seeds, Mustard seeds (half tea spoon of each item), Clove: 4 to 5 piece.
6.Two table spoon tomato puree.
7.One tea spoon turmeric powder, One tea spoon red chili powder.
8.One tea spoon tamarind water.
9.Salt & Sugar as per taste.
10.Butter one table spoon, sunflower oil for cooking.

Process:

Marinate the chicken pieces with little turmeric powder and salt.

Fry the potato pieces and keep it aside.

Now dry roast all the no 5 items as mentioned above and grind them. Your vindaloo masala is ready.

Now add the butter in a vessel and fry the chicken piece till the chicken pieces turn into little brownish color. And keep it aside.

Now add some oil in the same vessel and add the sliced onions, fry till the onions are golden brown.
Now add the ginger garlic paste and the tomato puree along with turmeric powder and red chili powder. Cook for some time now adds all the vindaloo masala with some salt and sugar. Also add the fried potato pieces. Mix well with everything.

 
After few mints add the fried chicken pieces and tamarind water, cover with a lid. Cook till the chicken pieces are tender. 

Serve hot with any rice preparation or Roti. Keep coming for more.