Aloor Dum Bhog recipe for Shasthi
 |
Aloor Dum, Bhuni Khichuri, Tomato Chutney for Shasthi Bhog |
 |
By Barnali Dutta, published by Prasadam:
In spite of all the modernization of Bengali recipes there is a continuity of cooking traditional dishes on festival days following correct cooking procedures of traditional recipes which are marked as puja bhog satvik food. First the procedure is to choose the ingredients. We prefer no onion, garlic or meat. And secondly its to decide the gathering and offering, something for correct cultural fiesta. Even today when I was cooking all these recipes though not for puja bhog but I was following my mother's instructions that what she was recalling from the very far of her childhood and it gave the exact taste and aroma which was evident from the joy she expressed while eating. Today's recipe is for shasthi puja day. Bhuni khichuri with aloor dum and tomato amsatto chutney. We all were left speechless!!5 stars based on 75 reviews
Prep time: | Cook time: | Total time: | Yield: 1 large bowl
Serving size: 1 tablespoon | Calories per serving: 215
Ingredients for Bhoger Aloor Dum:
|  |
Directions:
1. Boil potatoes in salty water until firmly cooked, peel the potatoes and season with salt, turmeric and chilli powder.
2. Fry in ghee or oil till golden brown and firm. Keep aside.
3. Take ghee in a handi and crackle the whole spices. Add the ginger paste and stir a little, do not fry the ginger much or it will assume a bitter taste. Add roasted aloor dum masala and stir for 2 minutes, be careful as it gets burnt easily. Beat the curd and add. Now bhuno means simmering the masala until it oozes oil, add sugar.
4. Add fried potatoes and raisin, coat well with with bhuna masala, lower the temperature, and stir time to time carefully. Add paste masala, again stir and immerse the fried potatoes for simmering.
5. Cook till potatoes are tender by covering the top of the handi, add lemon juice. Cover and let it simmer for 5 minutes. Do not let the steam escape.
6. Put out the fire. Add little aloor dum masala powder, ghee, and whole green chilli, close the lid. Leave for 5 minutes. Your Bengali aloor dum would have created the traditional aroma by then. :-)
2. Fry in ghee or oil till golden brown and firm. Keep aside.
3. Take ghee in a handi and crackle the whole spices. Add the ginger paste and stir a little, do not fry the ginger much or it will assume a bitter taste. Add roasted aloor dum masala and stir for 2 minutes, be careful as it gets burnt easily. Beat the curd and add. Now bhuno means simmering the masala until it oozes oil, add sugar.
4. Add fried potatoes and raisin, coat well with with bhuna masala, lower the temperature, and stir time to time carefully. Add paste masala, again stir and immerse the fried potatoes for simmering.
5. Cook till potatoes are tender by covering the top of the handi, add lemon juice. Cover and let it simmer for 5 minutes. Do not let the steam escape.
6. Put out the fire. Add little aloor dum masala powder, ghee, and whole green chilli, close the lid. Leave for 5 minutes. Your Bengali aloor dum would have created the traditional aroma by then. :-)
Prasadam Kolkata, India
Published Indian Cuisine url: foodcooking-inspiration.in
