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.

                     

Coconut & Coriander Chutney

Any South Indian food is incomplete without the chutney. The chutney is the key dish with all South Indian dish. Today first time I prepared Coconut and Coriander Chutney. And the result is so good. I really enjoyed my lunch with this chutney. It’s a very easy and simple recipe. I think this chutney will be good with any kind of paratha also. Just for a change I ate a spoon of rice with this chutney which is really too good and really I never thought about that before.
Previously I prepared coconut chutney once but never tried with coriander before. 
 

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

Ingredients:
For Chutney:1.Half cup chopped coconut.
2.One bunch coriander leaves.

3.One inch ginger.

4.Two to three green chilies.
5.A small tamarind pulp.
6.Salt & Sugar as per taste.
For tarka:
1.Few urad dal.
2.Few mustard seeds.
3.Few curry leaves.
4.One table spoon oil.

Process:
Add the coriander leaves in a vessel with little water. When its start melt add all other ingredients. Let it cool.

 
Make a smooth paste with the above chutney ingredients.

 
Now add oil in a vessel and add few urad dal, few mustard seeds and few curry leaves, when its start splutter add the chutney mixture into the vessel. Mix nicely.

 

Your Coconut & Coriander chutney is ready enjoy with Dosa or Idli.

  

 



 

IDLI

Since my childhood I love south Indian foods, Specially Dosa, Idli and samber. After marriage we were in Chennai for some time and I used to have Idli from a restaurant almost all weekend. But never tried at home, only once I made it with help of my friend. But this time I tried to do it alone. The recipe is very easy but the main thing is the batter, if the batter is not good then your idlis will not be soft.

But anyhow with the help of some sites and definitely tips from my friend this time successfully I prepared Idli at home. And the good news is that they were just perfect. I feel so happy just like a big achievement. But the sad part is this my husband doesn’t like Idli so this time again for myself only. Enjoyed my lunch with Idli and coconut chutney.

Preparation time: 20 mints.
Cooking time: 15 mints.

Ingredients:

1.Raw rice or Sonamusuri rice: One cup.
2.Urad Dal: Half cup.
3.Salt as per taste.
4.Baking Soda.
5.Oil two table spoon
6.Idli stand.
Process:
Wash and soak Rice & Urad dal for 6 to 7 hr.

Now make a smooth batter with the soaked rice and dal with little water.

 

Now add baking soda and salt into the batter and keep this in a warm place for overnight.

Now before making the idlis add one table spoon of oil into the batter.

Greece the idli pan with little oil and add one big spoon of batter into each of the place. Steam the idlis into medium heat for 15 mints.

 

Enjoy your Idli with Chutny.
 

Bhapa ILish or Baked Hilsha Fish

Any day anytime anywhere if we bong get a plate of rice with Bhapa Ilish or Baked Hilsha fish we never say no to this. But you have to be lucky enough to get a tasty fish otherwise your cooking will be a waste. It’s a very easy recipe you just need few fresh fish pieces and some limited ingredients. This recipe is again from my Maa’s kitchen.

I remember during my school days we all were at home because of  rain and my uncle brought a big Hilsha fish form Kolaghat  a famous place for Hilsha fish because the place is located in the side of Ganga River. And the most important thing is the size of the fish around 5 kg. In present day this kind of a big fishes are just a dream. And taste of that fish was just out of the world. Here we usually purchase fish from a Bangladeshi shop and the maximum size of the fishes is around 2 kg. But they are quite tasty because those are form Padma River. That Bhapa ILish truly made our day.

 
Preparation time: 30 mints.
Cooking time: 20 mints.

Ingredients:

1.Hilsha Fish: 4 pieces.
2.One table spoon mustard seeds paste.
3.Half tea spoon poppy seeds paste.
4.Three to Four green chilies.
5.Half tea spoon turmeric powder.
6.Mustard oil: 3 Table spoon.
7.Half tea spoon curd.
8.Salt and sugar as per taste.
9.One tiffin box with tight lid.

Process:
Clean and wash the fish pieces.

Make a smooth mixture with all the ingredients as mentioned above except oil and green chili.

Now place the fish pieces into the tiffin box and add the mixture into it. Marinate the fish pieces with the mixture and keep it aside for 30 mints.

 

Now add the mustard oil and the split green chilies if you want you can add one chopped green chili also into the tiffin box.

 
Now cover the lid and place the coverd box into one vessel which is full of water. Now switch on the gas, the fish will cook with the steam of the boiling water. And cook in medium hit for 15 to 20 mints.

 

Serve hot with plain rice.

 

Malaver Macchi

Last few weekends we were so busy that could not get time to purchase fish from the Bangladeshi store. Finally this weekend anyhow managed to go and purchase some fish from there. If fish is not at home really it’s a difficult time for me then because every day I have to think what to cook. That was really a horrible job. Fish curry in any style we enjoy every time. Previously also I tried one Kerala fish curry which was awesome so again tried to cook a fish curry in Kerala style. And this time I made Malavar Macchi recipe courtesy my friend Sunita.

The fish curry which I cooked with coconut, curry leaves and tamarind. The taste was just too good. My husband doesn’t like the sour taste in food that much. But he just loved this one. And the cooking procedure is so easy. So any day u can try this one.

Preparation time: 10 mints.
Cooking time: 30 mints.
Serve for 2 people.

Ingredients:

1.Fish of your choice (any big fish): 4 piece.
2.One medium sliced onion.
3.One small chopped tomato.
4.Two chopped green chilies and few curry leaves.
5.One tea spoon ginger garlic paste.
6.Two table spoon grated coconut.
7.One tea spoon turmeric Powder, One tea spoon red chili powder, Few mustard seeds, Few fenugreek seeds.
8.One table spoon tamarind pulp water.
9.Salt and sugar as per taste.
10.Sunflower oil for cooking.

Process:

Marinate the fish pieces with little turmeric powder and salt.

Fry the fish pieces and keep it aside.

Now make a mixture with grated coconut, ginger garlic paste, turmeric powder, chili powder and tamarind pulp water.

 

 
Now add oil in a vessel and add the mustard seeds and fenugreek seeds when it start splutter add sliced onion and curry leaves fry till the onions are golden brown.

 
Now add the coconut and masala mixture with some salt and sugar. Cook till the oil come out.

 
Now add little water and the fried fish pieces. Cook till the grave become thick.

Enjoy with plain rice.

Peper Sukto or Raw papaya curry with Mustard

Among all fruits I specially don’t like papaya that much, but I love Raw Papaya. My Maa used to cook lots of different kind of currys with raw papaya. Raw Papaya is very good for health also. Today is a veggie day for us, so tried my Grand Maa’s unique preparation Peper Sukto or Papaya curry with Mustard. It’s a very easy recipe all of us just loved it. You must try it once.

Sukto is one of a famous curry which is cooked with lots of different vegetable. But my Grand Maa used to make sukto with Papaya also. Sukto is a kind of starter with plain rice. My husband doesn’t like Raw Papaya but if I cook Peper Sukto he never says no to this.

Preparation time: 10 mints.
Cooking time: 15 mints.
Ingredients:
1.One small raw papaya.

2.Half tea spoon ginger paste.
3.One table spoon mustard seeds powder, Few Radhuni, One bay leave, One dry red chili.

4.Half tea spoon turmeric powder.
5.Half cup milk.
6.Salt & Sugar as per taste.
7.Mustard oil two table spoon.
8.Few drops of ghee.

Process:
Sliced the papaya finely.

Now add 1,1/2 table spoon of mustard oil in a vessel and add the bay leave, radhuni and dry red chili after 2 mints add the sliced papaya. Now add the turmeric powder and cook for some time.

Now add the ginger paste, salt and sugar and cook till the raw smell of ginger goes off.
Now add the milk and little water and cook with a lid till the papaya boiled properly. Switch off the gas.

Now in a different vessel add half table spoon of mustard oil when it became hot add the mustard seeds powder and fry till it brown.

 Now add the cooked papaya into the vessel.

And again cook for 2 mints and before switch off the gas sprinkle the ghee.

Serve hot with plain rice.