Enjoy the beginning of Durga Puja with this Kolkata street side style vegetable cutlets, or what we loving call in Bengali, chops. You can see the detailed recipe in the video.
Enjoy the puja, more yummy recipes coming soon
This is a guest post by Soma Chowdhury. She is pursuing her MS from Louisiana State University. This post talks about a Bengali recipe, albeit with a twist from Soma. We thank her for the contributing here. Today being International Women’s Day, we dedicate today’s post to all our women readers.
Men, your turn will come too. 🙂
In the United States, almost everything is available throughout the year. Very few things are seasonal. I remember my Mom waiting for winter when she had a greater choice of vegetables to cook.
Back in India, winter is so colorful with lots of greens, oranges, reds and many more. The cauliflowers, cabbages, new baby potatoes, carrots, ripe-juicy oranges used to taste extra good during winter. During my childhood all these were only ones available during winter in my small town (though you can find them in the vegetable market anytime of the year now but they don’t taste as fresh as the winter time).
I cooked new baby potatoes as a winter vegetable for the monthly mingle as I love these potatoes. They taste so good, even you can eat them boiled with only salt and pepper sprinkled on them. There are many recipes on dum aloo in India; I think every household has their own recipe.
My Mom cooks several kinds too. In Bengali culture, anything cooked with onion or garlic becomes “non-veg”, so there are a lot of recipes without them and they are considered to be “complete veg” or “niramish”. It might sound a little strange, but that’s how it is.
This is my own recipe, modified from my mom’s recipes. My mother used to cook “niramish alur dom” (vegetarian potato curry) on Saturdays (as we ate veg on every Saturday) or during some religious festivals. Hope you will like the humble yet tasty recipe. The spices are approximate, you can modify them according to your taste.
What you need:
- 2 lbs baby potato, boiled and peeled
- One big, ripe tomato chopped
- One/two tablespoon of yogurt (depending on how sour you want it)
- Ginger/cumin/coriander (GCC) paste two tablespoon
- Red chili powder (add according to taste)
- Green peas (half a cup)
- Few green chilies
- One teaspoon turmeric
- One teaspoon whole cumin seeds
- A pinch of garam masala (optional)
- A handful of cilantro leaves
- One cup of water
Natun Alur Dom
How to cook Natun Alur Dom
- Apply salt and turmeric powder to the cooked potatoes. Heat oil in a pan and fry the potatoes until the outside is a little brownish. Don’t overcook them, they will start breaking. Remove them from the oil.
- In the remaining oil, add the cumin seeds and let them splutter.
- Add the GCC paste, turmeric and chili powder, sauté for few minutes and then add the chopped tomatoes. Sauté until the tomatoes are completely mushy and the spice paste starts coming out of the pan.
- Add luke-warm water and salt and boil until the tomato loses its raw taste.
- Let the gravy thicken and then add the potatoes. Mix the potato with the gravy. Again, do not mix them vigorously, then might break.
- Add the green peas, garam masala and chopped cilantro.
- Cover for few minutes and serve hot with puri or chapattis. It tastes better the next day as the potatoes absorb the flavor from the gravy.
Further Reading: Potato recipes at Cook Like a Bong – Chal diye Alur Dom, Alu Posto, Alu Bhindi Bhaja
If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too.
You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader
Today I thought of helping some people. The first thing that came to mind is those of my friends who are away from home in a completely different country and continent. Many of my friends are away for an onsite job to USA, UK and Australia. Many of them never ever have entered the kitchen, and then are in an absolute soup staying away from home and cooking their daily dinner. The fried rice I prepared is a very simple one. To make the task simpler I prepared it in the microwave oven.
Rice (Chal): 1 bowl, 100gm
French Beans: 3 – 4
Carrots (Gajor): 2 small sizes
Cauliflower (Ful kopi): 2 -3 florets
Peas (Mator shuti): 1 tablespoon
Sugar (Chini): ½ teaspoon
Cashew nuts (Kaju badam): 5 – 6
Raisins (Kismis): 10 -12
Sunflower oil (Sada tel): 1 tablespoon
Cinnamon (Dar chini): 1 one inch size
Cardamon (Choto elaichi): 2
Salt to taste
- Wash the rice well keep aside for the water to drain out
- Cut all the vegetables into one centimeter sizes
- Break the cashew nuts longitudinally into halves
- Soak the raisins for 10 mins
- In a microwave safe deep vessel pour the oil, the cut vegetables and salt. Put it in the microwave oven and cook on microwave high (800 watts) for 6 to 7 mins
- Take the fried vegetables out and keep aside
- In another microwave safe bowl pour the rice and add 2 bowls of water, the rice to water ratio should be 1:2. Cook the rice uncovered for 10-12 mins on microwave high (800 watts)
- Add the vegetables to the cooked rice along with the sugar and mix well
- Cook on microwave high for 2 mins. Fried rice is ready to serve
Cooking fried rice in the microwave is a very simple task, so cook it and enjoy your dinner. Check out for more updates on this blog, till then Happy Cooking and Happy Eating.
Sending the recipe to Single Serving Recipe hosted by Spicy Rasam.
Hello to all my visitors. Today I am in a jolly mood, and so thought of having some fun with all my visitors. A couple of days back, my mom cooked up something and sent the pics to me. The pics courtesy my little sister, this she told me to specifically mention on my post when I upload the photos.
There was coterie at my home in Kolkata and so mom prepared this. The review that I got from all those who attended the party, was that the preparation was very innovative and very very delicious.
The task for you today is to guess what actually is the dish made of. There are two main ingredients in the preparation and it is purely vegetarian dish.
So put on your thinking caps and start tickling your imagination. I’ll put up the recipe tomorrow. Till then keep guessing.
No more thing, for those who guess it correctly there aren’t prizes to win. It is only to understand yourself how well you can imagine and distinguish the ingredients in your fridge and kitchen.
All the best.
Happy Cooking and Happy Eating.