Aloo Dum- low calorie version

When I was a school going kid, my tiffin was regularly hauled by my friends. Usually my Mom would pack me Parantha's of all possible fillings. On other days my tiffin beamed of sabzi and plain Parantha and on those fortunate lucky days I carried my treasured tiffin of my Mom's absolute lipsmacking Aloo Dum. My friends would finish it off even before the lunch bell rang, hiding beneath the desks and sneaking it while the teacher explained some boring subject on the blackboard. Yes, that was the magic of tiffin time that we all still cherish. 

I, on the other hand, loved my friends Puri sabzi and that addictive unstoppable fried goodness called Bhujiya. I just loved it so much. I was happy to trade my tiffin with their box of goodness. 

Whenever my friends came home, their was only one collective demand 'Aloo Dum'. My mom loved to plate it with generous dollops of tamarind chutney and some chopped fresh coriander leaves. She would put a toothpick on each making it easier for us to pick our's and relish it. 

With Kolkata Food Bloggers ongoing event on Street Food, I could think of nothing better than my Mom's Aloo Dum. Although now mommy makes a healthier version with the Airfryer so that the deep frying part is avoided. 

Make it and enjoy it as much as my friends always did. 

Ingredients : 

• 500 gms baby potatoes, parboiled
• 2 medium sized onions, chopped
• 2 tsp ginger garlic paste
• 1 medium sized tomato, chopped
• 2 tbsp tomato puree
• 1/2 cup curd
• salt to taste
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp garam masala
• fresh coriander, chopped
• green chillies, chopped
• Tamarind chutney

Procedure : 

Peel potatoes and make holes with a fork in 3-4 places. 

Take a bowl and add salt to taste, a pinch of turmeric powder and little refined oil. Coat the potatoes in it. Put this in the Airfryer for 10 minutes at 200 degree. Remember to turn the potatoes after 5 minute mark.

(If you do not have the Air fryer, deep fry the potatoes)

Take 2 tbsp oil in a deep pan, add chopped onions. Cook for 2 minutes and then add ginger garlic paste (once onions start browning on the edges)

Cook for another 2 minutes or till the mixture leaves oil.

Add the chopped tomatoes and cook them till they are soft and mashed. Add the tomato puree and cook till the mixture leaves oil.

Add salt, turmeric powder and red chilli powder. 

Lower the flame and add the lightly beaten curd. 

Mix the potatoes.

Garnish with coriander leaves and green chillies and top with spoonfuls of tamarind chutney before serving.

This recipe is part of Kolkata Food Bloggers ongoing event Street Food Expedition where Moumita Ghosh is the featured blogger of the week who blogs from Peek'n'Cook

Happy healthy binging

Amrita

Rajma 'Massi wale'

Memories of my childhood are flooded with those sleeper class train journey's to Kotkapura, Punjab and the non stop fun I had with my cousins. We were together from morning to night playing, fighting, irritating each other and making the most of those few days of togetherness. It repeated every single year for a long part of my childhood and then we all grew up and went different directions. 

I have lovely memories of meal times as getting together for the family meant some special indulgence. My mamaji would always insist on dal-chawal-chokha (Dal, rice and mashed potatoes) made by my mother which was a real treat for all of us. Surprisingly, even though we are Sikh's, I remember both sides of my families relishing more on everyday vegetarian meals. No wonder I still love a simple vegetarian meal than a non-veg one. 

One such must dish during the holidays used to be my Massi's Rajma. My mom grew up with 2 sisters and 2 brothers and my Jinder Massi was the eldest of all. Jinder Massi, as I remember her from my childhood was always full of patience, love and understanding. She is such a warm hearted person who is full of understanding and love. I remember, she would deal with crisis with such composure. She as my cousin would call is Ma jaisi and therefore our Massi. 

This particular recipe is a little unconventional as she likes to use a little turmeric which is otherwise not used in Rajma recipes. The masala is also cooked in a different way where you will not require a grinder. Unlike some traditional recipes where Rajma is cooked and then added to the masala, here the Rajma is cooked in the masala so that it seeps into the beans. 

I simply love to pair my bowl of Rajma with boiled rice and the sweet tomato chutney from Bengal.

Recipe courtsey : My adorable Jinder Massi

Ingredients : For 2-3 servings

• 1 cup rajma (red kidney beans), preferably Jammu variety (soaked overnight) 
• 1 onion, roughly chopped
• 5-6  whole cloves of garlic
• 1/2 " ginger, grated
• 2 tomatoes, grated
• 2 tbsp refined oil
• salt as required
• 1 tsp garam masala 
• 1/4 tsp turmeric powder

Procedure : 

Take a pressure cooker and put chopped onions, garlic cloves and grated ginger with a splash of little water. Close the lid and let it cook for 3-4 whistles.

Let the steam escape naturally. 

Open and mash them up with the back of a ladle.

Put it back on flame and let the water evaporate completely. 

Put oil in the pressure cooker and now cook the mixture till it separates oil (for about 8-10 minutes) on medium flame. 
Add grated tomatoes and let it cook for 5 more minutes. 

Add turmeric powder and salt and cook for 2 minutes.

Now add the drained Rajma and cook it for another 5 minutes. Stir in garam masala. 

Add 3 cups of water and close the lid. 

Let it cook on high flame for 2 whistles and then reduce the flame to low and cook for another 20-25 minutes. 

Let steam escape naturally. 

Remove the lid and adjust salt.

If gravy is too thin, put it back on flame and reduce to your requirement. 

Garnish with coriander leaves. 

Pair it with roti/parantha or rice.

Happy Rajma relishing

Amrita

Gajar-mewa-nu-achaar(Carrot and dried fruit sweet pickle)-my Irani connection

It was August 1999.

I remember noticing a thin, short, fair bespectacled girl become the pick of our seniors to rag in hostel.

Yes, ragging in college and hostel was normal in those days and we as dutiful juniors were supposed to sing songs, dance on their tunes, make them laugh and describe embarrassing words that they asked us. 

Now when I think back, we were asked some very silly questions like 'Do you have a boyfriend' or 'What is a chumma'. 

Let me remind you it was 1999 and not like today where such words are commonly spoken by everyone and is not considered any deal at all. In those days (and for my generation even till date) it was nothing short of blasphemy to utter such words in front of elders or share our love lives with them. 

Well as for 'Chumma', we soon learnt that it is a Kannada word for the expression 'just like that'. 

I was asked to sing songs for my seniors every now and then as part of my ragging. No one ever dared say no to the seniors. No one but Afsana K. Meherbani-that same fair Irani girl who was the favourite amongst the seniors because she would lash back at them with her answers. She once threw a seniors plate full of food as retaliation and that really angered everyone. That was true blasphemy in the hostel world.

I remember telling myself never to befriend that girl as it would mean getting in more trouble. 

Ragging soon got over or perhaps the seniors got bored of us. I really do not remember how it happened, but very soon that same Irani girl became an integral part of our group. And in no time Afsana, me and Veena became the best of friends. Years passed and we became more closer, much more than just friends. We were like sisters. We cried while leaving that same hostel, that place we spent four years of our most beautiful and carefree days. 

Our hostel food was usually made palatable by some goodies from home. Afsana used to bring this delectable Gajar-mewa-nu-achaar that was the only way I could relish mess food. Afsana introduced us to this amazing pickle which is usually made in Pasrsi/Irani weddings.

A few days back when I put my hands on this pickle at home, I kept thinking of those wonderful and carefree  hostel days.

Sweet memories with this sweet pickle. 

Recipe source : Parsi cookbook by the very famous Katy Dalal

Ingredients : I reduced the recipe by one fourth

• 1 cup grated Carrots
• 1 cup sugar
• 1/4 tsp garam masala
• 1 tbsp red chilli powder
• 1 tsp turmeric powder
• 1/4 cup Sugarcane vinegar(I used Apple cider vinegar)
• 1/4 cup raisins
• 1/4 cup dried dates
• 1/4 cup dried apricots
• 2 cloves garlic, chopped
• salt to taste  

Procedure : 

Soak raisins, dried dates and dried apricots in 1/4 cup vinegar overnight.

Place carrots in a heavy pan and add sugar. 

Strain the overnight soaked dried fruit and keep aside. Use the same vinegar and pour in the pan over the carrots and sugar. Let it cook on slow fire. 

Add chopped garlic. 

If required add more vinegar to soften the carrots 

(I did not require) 

When carrots have softened in about 4-5 minutes, add the soaked dried fruits and bring the mixture to a boil. 

Add garam masala, turmeric powder,red chilli powder and salt and mix well. 

Remove from heat when the pickle has thickened to required consistency and allow to cool.

Sending this recipe to Kolkata Food Bloggers ongoing event 'East or West, Food is best'.

Happy Pickle relishing

Amrita