Wednesday, July 29, 2015

Hing Diye Niramish Aloo-r Dom ( Dum Aloo without onion and garlic )

I am re-posting a different version of Aloo’r dom that I posted sometimes back together with “Koraishutir Kochuri”. This one is called “Hing diye Niramish Aloo'r Dom”. This Dum Aloo recipe is perfect for any day, whether you have it with daily meal or served in party menu. Hing Diye Aloo-r Dom is a much simpler version of the classic Dum Aloo, perfectly goes with any kind of poori, parathas, luchi or Pulao. 

Since no onion or garlic is used in this preparation, it is called “Niramish”. There are many recipes in Bengali Cuisine that starts with the phrase 'Niramish' and it means onion and garlic can’t be used in those recipes. There are many ways to cook Dum Aloo, but each recipe is different from the other one, in terms of ingredients, spice and way of cooking. Unlike north Indian Dum Aloo, this version is not rich, but comforting, light and simple.  

Tiny little potatoes are coated with asafoetida (hing) and cooked slowly with other spices and tomato sauce.  Hing / asafoetida is the key ingredients that makes this dish super yummy! Though I have tried and posted other Dum Aloo recipes on my blog, for particular this one, I'm very much thankful to my one of friends .

Recipe of Hing Diye Alur Dom : (serves - 2 )


Baby potato – 6
peas(frozen) - 1/2 cup
cumin seeds - 1/2 tsp
Bay leaf – 1
asafoetida (hing) - a pinch
Ginger - 1/2 inch( grated or paste)
Cumin powder - 1 tsp
Kashmiri red chili powder- 1 tsp
Red chili powder ( optional)
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp ( optional )
Tomato - a medium one (grated)
Salt :
Sugar :
Oil - 3 tbsp

Method :

1. Wash the potatoes and boil or microwave them with skin on and with salt for 10 mins or so. Once it is done, let them cool down and peel off the cover.

2. In a small bowl, add grated ginger paste, cumin powder, kasmiri red chili powder, red chili powder, turmeric powder, half tsp sugar. Mix with 2 tbsp water and make a paste.

3. Take a pan, add the oil and heat it up. Once oil is read, add the bay leave and cumin seeds. When it begins to splatter, add asafoetida, after few seconds and the peeled potatoes.

4. Smear them till they become brown colored. Add the masala paste with the potato, stir for 3-4 minutes until the raw smell goes off. Mix the grated tomato and stir continuously till oil separates.

5. Add salt, sugar, half cup to a cup of water and cover it. Let it cook at medium flame until potatoes are soft and the gravy coats them nicely.

6. Check the consistency and seasoning. Sprinkle the garam masala powder.

7. Turn off the gas. Yeah it's ready!! Serve hot with Kochuri / Puris / Paratha.

Related Recipe : Kashmiri Dum - Aloo

Tuesday, July 21, 2015

Egg-less Blueberry Yogurt Cake

Though Winter is commonly known for its fresh foods, there are some nutritious and delicious foods in summer too. One such example is sensational summer berries, specially Blueberries are a great choice. Plump and juicy, with bright colors blueberries are one of nature’s precious produce.  It also has one of the highest antioxidant capacities among all fruits and vegetables. There are hundreds of ways to use this nutritious and delicious fruit as part of your diet. You can have fresh berries as a snack or can add it to your parfait.

Today I will share the recipe of Blueberry Yogurt Cake. It’s very easy to make, no need to have a mixer, only a bowl and a spatula are sufficient. You don’t need to deal with layers or frosting. It’s a simple but delicious breakfast cake, studded with fresh berries, super moist and tastes really fresh.  

Most of the time I make cakes with eggs. Earlier many of my readers asked about if they can make the same recipes without egg. Today’s recipe is the perfect example of eggless cake and hope it would solve the problem of my vegetarian friends. I used Greek yogurt in the place of egg and it turned out so moist and fluffy that people won’t realize that this cake is eggless. 

Recipe of Egg-less Blueberry Yogurt Cake : for a 9 inch loaf pan

Ingredients :

All purpose flour : 2 cups 
Baking powder : 1 tablespoon 
Salt : a pinch 
Oil : 1/2 cup 
Sugar : 1 cup and 1/4 cup 
Yogurt or Greek yogurt : 1 cup 
Milk : 3/4 cup
Fresh blueberries or other berries : 1 cup 
Vanilla extract : 1 tablespoon 

Method :

1. Preheat the oven to 350 degrees F or 177 degrees C. Lightly brush a 9- by 5- by 3- inch loaf pan with butter or line the pan with a parchment paper and then again spray the paper with non stick vegetable spray. 

2. Sift the flour, baking powder and salt into a medium bowl and keep it aside.

3. Take another bowl, and beat the oil and sugar, till it becomes fluffy. Add vanilla extract and mix it. gradually add the yogurt and milk and keep mixing. 

4. Now slowly add the flour mixture to the wet mixture. Fold it in. 

5. Take a small bowl, add blueberries to it. Sprinkle a teaspoon of all purpose flour and coat blueberries in flour.

6. Add the blueberries into the batter. Pour it into the prepared pan and bake the batter until a toothpick inserted into the center of the cake comes out clean. It will take 55 minutes to 1 hr depending on your oven.

7. Let it cool in the pan on a rack for 5 minutes. Take it out of the pan when it is completely cool. 

**  You can use other fresh or frozen berries or cherries instead of blueberries.