Mughlai Dum Aloo

Bengali New Year (Subho Naba Barsha) is going to be celebrated in 2 days time. It is celebrated with joy and following centuries old customs and traditions. Traditional recipes are prepared and are an essential part to welcome guests. A recipe for delicious Mughlai Aloo Dum.

Ingredients:

• 250 gms small sized potatoes (equal size)
• 3 onions, finely sliced
• 3 small tomatoes, finely chopped
• 3 tbsp watermelon seeds (magaz)
• 1 tbsp poppy seeds (khuskhus / posto)
• 1" ginger, finely chopped
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1/4 tsp amchoor powder (optional)
• 1-1/2 tsp salt (to taste)
• 3 tbsp oil
• 2 cups water (as required)
• 1 bunch coriander leaves, finely chopped, for garnishing

Procedure:

1. Wash, peel and cut potatoes into 2 equal halves. Heat oil in a kadhai, deep dry the halved potatoes on medium flame till golden brown. Drain oil and keep aside.
2. Deep fry the sliced onions to a golden brown colour. Remove from oil and grind the fried onions to a paste (add a little water, if required). Keep the onion paste aside.
3. Soak watermelon seeds & poppy seeds in 1/2 cup hot water for 15 mins. Grind to a fine paste.
4. Blanch tomatoes. Blend the tomatoes with ginger and 1/2 cup water to form a smooth puree.
5. Heat oil once again. Add cumin seeds and let them splutter. Add red chilli powder. Stir fry. Add onion paste and cook for 2 mins. Now add tomato paste, mix and stir fry. Reduce flame and cook for 4-5 mins till oil separates.
6. Add the watermelon-poppy seeds paste, salt, garam masala powder and amchoor powder. Stir for 2 mins.
7. Add 1 cup of water and bring the gravy to a boil. Add the fried potatoes. Simmer and cook the potatoes for 5-6 mins or until the potatoes are tender and coated with the masala.
8. Transfer to a serving bowl, garnish with chopped coriander leaves and serve hot.

Strawberry & Cream Phirni

Phirni is a traditional North Indian sweet dish / kheer generally made up of milk, rice paste and sugar. You can add fruits of your choice like mango, strawberries, lichis, peaches etc. to have an unique Indian Dessert.

Recipe for Strawberry & Cream Phirni

Ingredients:

• 4 tbsps (55 gms) long grain rice / basmati rice
• 4 cups (1 ltr) milk
• 12-15 fresh strawberries
• � tsp green cardamom powder
• 50 gms / 7 tbsp sugar
• 1 tsp whipped cream
• 3 tbsp seedless raisins
• 3 tbsp almonds, chopped
• 3 tbsp pista, finely sliced
• Silver warq, for garnishing

Method:

1. Clean, wash and soak the rice in water for half an hour (30 mins).
2. Drain the water and grind the soaked rice to form a smooth paste.
3. Dilute the rice paste with a little water. Keep aside.
4. Wash, hull (mentioned below) and slice two strawberries and keep then aside for garnishing. Finely chop the remaining strawberries.
5. Soak almonds & pista in a little amount of boiled water (so that it is esay to peel the outer skin). Drain water. Peel & slice almonds & pista. Keep aside.
6. In a microwave safe bowl, boil milk at 100% power for 6-7 minutes. Stir in between. Microwave again at 50% power for 5 more mins.
7. Add sugar, rice paste, cardamom powder and 2 tbsp each of raisins, almonds & pista.
8. Cover the bowl and microwave at 60% power for 10 mins or until the phirni / kheer thickens.
9. (The phirni / kheer will thicken if allowed to stand either in the microwave or at room temperature for 10 minutes).
10. When cool, add cream. Microwave at 40% power for 5-6 mins.
11. Take the dish out of the microwave and cool to room temperature and stir in the chopped strawberries. Mix well.
12. Pour the phirni into individual small earthenware serving bowls.
13. Garnish phirni with the rest of the raisins, almonds, pista & strawberry slices and chill in the refrigerator.
14. Serve chilled.

Tips: For a low calorie phirni / kheer, use toned milk and reduce the amount of dry fruits and omit cream.

Carving out strawberry Slices: The hull is the green leafy top of the strawberry, which is removed before cooking or serving.
Hold a sharp knife in an angle and cut, in a circular motion, around the green leafy top of the strawberry and into the flesh underneath.
Remove the hull and wash strawberries thoroughly under cold running water before using).

Aloo Mattar Keema

Keema is a traditional dish of minced meat curry with peas or potatoes in the Indian subcontinent (North Indian Cuisine and specially famous in Punjab). Keema can be made from almost any meat and can be cooked by stewing or frying.

The basic way of preparing keema is frying chopped onions, tomatoes, garlic, ginger and green chillies in ghee till the onion's turn golden brown in color. Spices are added to this mixture either wholly or grinded (garam masala powder). The meat is added to this onion garlic mixture together with peas / potatoes or a combination of both peas & potatoes and cooked in a covered utensil or a pressure cooker.

This is the recipe of Aloo Matar Keema, a combination of minced meat, diced potatoes and green peas.

Ingredients:

• 500 gms keema / minced meat (chicken / mutton)200 gms (4 medium) potatoes, diced
• 150 gms peas, shelled
• 1 large onion, finely chopped
• 2 tbsp onion paste
• 2 tsp ginger paste
• 2 tsp garlic paste
• 2 medium tomatoes, finely chopped
• 2 tsp coriander (dhania) powder
• 1 tsp cumin (jeera) powder
• � tsp turmeric
• 1 bay leaf
• 1 tsp garam masala � tsp red chili powder (or to taste)
• 3 green chilli, chopped (or to taste)
• 2 tbsp white oil500 ml water (as required)
• Salt (to taste)
• 1 tsp ghee
• 2 bunch coriander leaves, chopped, for garnishing
• 1 small onion, cut into rings, for garnishing
• 2 green chilies, slit lengthwise, for garnishing

Procedure:

1. Heat oil in a kadhai / non-stick pan. Lower the heat, add the bay leaf, and saut� the chopped onions till light brown.
2. Add the onion paste, ginger & garlic paste, mix well and stir fry for 2 mins.
3. Add chopped tomatoes, salt, coriander & cumin powder, turmeric powder, red chilli powder, mix well and stir fry till oil separates from the side of the kadhai / pan.
4. Add the diced potatoes and shelled peas and stir fry for 2 mins (You may add a little water if required).
5. Add the keema, mix well and stir fry till the meat is light brown.
6. Add 1 � cups of boiling water to the minced meat, cover the kadhai / pan and simmer.
7. Cook on low fire till the gravy is thick and potatoes, peas & keema are properly done.
8. Cook further on medium flame till all the water dries up (depending whether you want a completely dry dish or with a little gravy).
9. (Alternatively you can pressure cook the minced meat, potatoes & peas after adding all the spices. Pressure cook till 2 whistles or till the meat is done).
10. Add ghee and garam masala. Mix well.
11. Transfer in a serving bowl, garnish with slit chilies, onion rings and chopped coriander leaves.
12. Serve hot.

This dish can be served with rice or chapatti / nan / kulcha / paranthas.