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Tuesday, October 28, 2014

Aloo, Cholar Torkari


This is a common curry served at road side shacks in and around Kolkata along with Puri and Kachuri. Most of us grew up gobbling this down along with the famous Luchi. I made some of this recently to go with Dahl Puri.


  • 8-10 medium size potatoes, halved and cut into quarters
  • 1/2 cup chick peas soaked overnight and boiled
  • 1 tbsp. paanchphoron (five whole spices mixed together in equal quantities – celery seeds, fennel seeds, cumin, Nigella seeds and fenugreek seeds)
  • 5-6 whole dry red chilies
  • 1 tsp. hing (Asafetida)
  • 1 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. coriander powder
  • 1/2 tsp. sugar
  • 2-3 tbsp. mustard oil
  • Salt to taste
  • 1 and 1/2 cup of water


Heat oil in a pressure cooker. Temper it with whole dry red chilies, hing and five spice mixture. Let them splutter for a while.

Add the quartered potatoes and the boiled chick peas. Fry on low heat for a minute. 

Add turmeric powder, chili powder and coriander powder to it and cook on medium heat for another minute.

Add water, salt and sugar. Give a nice mix and pressure cook it till one whistle comes.

It goes excellent with puri, kachori. I served it with Dahl parantha.

Sunday, October 26, 2014

Dahl Puri


One of our friends kept raving about some Dahl Puri which he had at a small restaurant in Seattle. He was so impressed that I had to also try it out. After a few attempts we finally got to Pam’s Kitchen at the University District one evening. I was surprised to know how a large percentage of Caribbean population is of Indian origin and our food has taken a different twist in their kitchen. I loved the Dahl Puri which they served along with a medley of Goat curry and Potato-bean curry. Even though they call it Puri it is more closer to Indian Parantha than the traditional Puri.

This is my recreation of the same, but obviously with a bong twist.


For the filling

  • 2 cups yellow split peas
  • 2 cloves garlic
  • 1/4 tsp. turmeric powder
  • 1 tsp. ground roasted cumin
  • 2 green chilies
  • Salt to taste

For the dough

  • 3 cups all purpose flour
  • 1/4 tsp. salt
  • 2 tbsp. baking powder
  • 1/4 tsp. instant yeast 
  • 1 cup water


Wash split peas and boil them in a sauce pan with about six cups of water and a pinch of turmeric powder. Once it comes to a rolling boil reduce the heat and cook for about thirty minutes.

Drain them on a strainer and let it cool down.

Take all the ingredients of the filling in a food processor. Grind them into a smooth mixture. There should not be any whole piece of grain left in the mixture.

In a mixing bowl take flour, yeast, salt and baking powder. Add water little at a time and start kneading. You might need to add little more water than a cup. keep kneading until you make a firm dough.

Cover the dough with a kitchen towel and let it rest for thirty minutes.

Divide the dough into six portion and make smaller balls out of them.flatten out each dough ball in your hand to form a six inch circle and dust one side of it with dry flour. Fill this up with 3 tbsp. of filling and then using your finger close the open end and seal.

On a flour dusted surface roll out each stuffed dough ball into a disc of 12 inch diameter.

Heat a skillet (Tawa) on medium high heat. Brush the surface with oil. Place the rolled out disc on hot tawa and let this side cook for thirty seconds. Flip it over. Once the puri is done it well swell up like a ball. Remove from tawa.

Serve hot.


Friday, October 24, 2014

Adraaki Chicken - Ginger Chicken Indian Style


My daughters only first cousin Sumo loves spicy chicken. He told me to post a recipe which his mom (my sis in law) could make for him. Since today is Bhai-Phonta, this goes out to Sumo from his sister Pori.

Aadraki chicken is the Indian Ginger Chicken (not the more popular indo-chinese dish of the same same). As the name suggests copious quantities of ginger is used to make this spicy yet delicious dry curry.


  • 2lbs. boneless chicken cut into small pieces
  • 2 medium onions chopped
  • 1 large tomato chopped
  • 2-3 green chilies slit lengthwise
  • 3 tsp. ginger paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder (If your spice level is low use paprika powder or Kashmiri Red chili powder)
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. black pepper powder
  • 1 lime
  • 1 tsp. whole cumin seeds
  • One slice of ginger cut into sticks
  • 2 tbsp. chopped fresh cilantro
  • 1/2 tsp. sugar
  • Salt to taste
  • 3-4 tbsp. oil


In a bowl take chicken pieces and add ginger paste, turmeric powder, black pepper powder, lime juice and salt.

Heat oil  in a wide pan and temper it with whole cumin seeds. Once they stop sputtering add chopped onions and fry them on medium heat till the edges start becoming brown. Add green chilies and marinated chicken to it.

Add all the dry spices like coriander, cumin and chili powder. Fry the chicken on medium heat along with all the spices for five to seven minutes.

Now add sugar along with chopped tomato and ginger sticks. Keep frying till tomato melts and the chicken is cooked. In this dish we won’t use any water and the chicken will be cooked uncovered so controlling the heat is important.

Garnish with fresh cilantro, green chilies and ginger sticks. Serve with hot chapatis or paranthas.

Thursday, October 23, 2014

Mango Peda



This was the longest time I have not blogged since I started. My one and a half month long trip to India was the initial reason. After I returned Durga Puja kicked in, and with that started the season of house parties. Finally now that I have a little breather, I thought I’d post about the sweets I made for this Diwali. I love peda which is a sweet-dish made of condensed milk. I have been making them for some time. This is a little variation from the traditional milk peda in that I added mango pulps. Hope you like it.


  • 2 cups mango pulp (I used readymade one, you can use fresh pulp as well)
  • 1/4 cup sugar (If you are using fresh mango pulp)
  • 1 cup milk powder
  • 2 cups whole milk
  • 1/3 can sweetened condensed milk (Approx. 100gms)
  • 2 tbsp. saffron
  • 1 tbsp. freshly ground cardamom powder
  • 2 tbsp. ghee (Clarified butter)
For Garnishing
  • Slivered almonds
  • Chopped pistachios
  • Saffron
  • Seeds of black cardamom
  • Warq (Silver paper)


In a bowl mix milk powder along with milk. Whisk well so that the mixture is smooth and lump free.
If you are using fresh mango pulp follow this step. In a pan take mango pulp along with sugar and cook it on medium heat till the mixture turns thick. If you are using canned mango pulp skip this step.
In a heavy bottom pan take mango pulp (canned or the one you just cooked). Add the milk mixture to it along with the saffron strands. Mix well. Start cooking on medium heat while stirring continuously.
Once the mixture is reduced to its half add condensed milk along with a tbsp. ghee. Cook till the mixture turns into a dough and leaves the sides of the pan.Turn off the heat and sprinkle cardamom powder. Mix well and let it cool down completely.
Grease your palms with ghee. Take small portions of the dough and make small balls out of it. Flatten each of them by pressing slightly in between your palms.
Arrange them on a greased tray. Stick one black cardamom seed at the centre of each peda. Top with silver paper and garnish with almonds, pistachio and saffron.