This post of mine goes to the fabulous event titled 'A.W.E.D- Indian Cuisine' started by DK of 'Chef in You' and being hosted by Ayeesha in her lovely blog 'Taste of Pearl City'
Phew!It was a long day at work today.Loads of work unfolded the moment I entered my overloaded mailbox early in the morning.The hours ticked by as I shuffled about my desk,sifting through the paperwork and mincing with numbers and figures. By the time I wrapped up,the sun was still high up in the sky.When I first set foot in this part of the world, I would be in awe to see the sun gleaming down at us even at eight in the evening.In the country of my birth, eight in the evening is almost like deep in the night!
I never remember when I had rested my head on a pillow and dozed off till the soft pitter-patter of raindrops woke me up.Big droplets of rain were somersaulting on the awning atop my neighbors doorway.We have quite a funny arrangement in the apartment that I live.The window in my bedroom overlooks the doorway that leads to the front door of my neighbor above.It sounds sort of weird,but then the arrangement is convenient in the sense that we do not come into each other's way when we go out or come in.There is the much needed space that everyone has a willful right to, I guess.
Anyway, I shook myself up and clambered out of the unkempt bed with slumber till clinging on heavily to my benumbed senses.I rolled down the blinds and there it was!Sharp shards of summer rain lashing straight onto my porch and shiny droplets of water waiting to roll off the velvety green leaves.My mind wandered to muddy roads and small puddles of water on which I would set afloat small boats fashioned hurriedly out of newspapers, as a kid!And yes,the earthy cinnamony fragrance of summer rains seeping into the parched mud.The same smell that reminds me of the rains back home.
I had a friend team up with me this Sunday to churn out Koraishutir Kochuri (a deep-fried bread made with flour and stuffed with spiced green pea mush) and Aloor Dum (a spicy potato curry prepared the Bengali way) from the larder.The combination of Kochuri and Aloor Dum, an oft-repeated delicacy in almost all Bengali homes, made us wallow in the aroma of the magical spices that wafted through hearth and home.It was a Sunday well spent and well-fed!
For today's post, I will post our Koraishutir Kochuri and Aloor Dum recipe,the way we had prepared it.It may not be the traditional rendition and that is a disclaimer I owe to all my readers.Nevertheless, it is the rendition that we managed to churn out and forgive me for gloating sheepishly but I must say,you can give it a try.So long,happy reading and happy cooking!
Koraishutir Kochuri and Aloor Dum
For the Kochuri you will need:
White flour - Around 500 gms
Green peas - Around 200 gms. Blitzed in a blender to a mush
Whole jeera - 1 teaspoon
Turmeric powder - 3/4th teaspoon
Jeera powder - 3/4th teaspoon
Salt and sugar
For the Aloor Dum:
Potatoes - 4-5 medium sized;Skinned and cubed
Onions - 3-4 medium sized;finely chopped.Red onions will be better but white onions will also do.
Tomato - 1 whole medium-sized;pureed or finely chopped
Capsicum/Peppers - Finely chopped.
Ginger paste - 1 heaped teaspoon
Garlic paste - 1 heaped teaspoon
Green Chillies -Finely chopped
Turmeric powder - 1 teaspoon
Jeera powder - 1 teaspoon
Dhania powder - 1 teaspoon
Garam masala powder - 1/2 teaspoon;Whole spices will also do.
Red chilli powder - 1/2 teaspoon
Salt and sugar
Coriander leaves - Finely chopped
Fried Jeera masala - We have anointed it 'Bhaja Masala' in Bengali which means 'Fried Masala'.We make this by roasting whole jeera and 1-2 dry green chillies on a very hot 'Tava' or skillet. Once roasted, grind the fried cumin and chillies to a coarse powder.The pungence of the roasted cumin will permeate instantly when it is pound.
White vegetable/Canola oil - for fryng the Kochuri
Mustard oil - for the Aloor Dum
How we made it:
1. In a wok, add 3 tablespoons Mustard oil and allow to heat up. When hot enough, add the Garam Masal powder or the whole Garam Masala spices, whichever is available. Fry for a minute and then add the chopped green chillies.
2. Next add the chopped onions, peppers, garlic and ginger pastes and cook well. Let the onions turn pinkish and translucent.At this point, add in the salt, sugar,turmeric,jeera and dhania powder and stir well.
3. Next add in the chopped tomatoes and mix together well with the cooked masala.By this time, the spices must be well-cooked and oil will start leaving the sides.Add in the skinned and cubed potatoes and mix the masala well with the spice mixture.
4. Once the potatoes get coated nicely, add in water to cook the potatoes.Cover and let simmer with an occasional stir now and then.When the potatoes are cooked though and the gravy has thickened, add in another pinch of garam masala and switch off the heat.
5. Garnish with chopped coriander leaves and sprinkle the 'Bhaja Masala' all over the 'Aloor Dum.'If your taste demands, add in a few squirts of fragrant lemon juice and your Bengali 'Aaloor Dum' is ready!
1. Add 1 tablespoon of white cooking oil to the flour and knead it very well to form a soft dough.The oil should not be too much as it may make the Kochuri too flaky.
2. Heat up 1 teaspoon of mustard oil in a skillet and when hot, add the whole jeera to the oil. Allow the jeera to splutter before adding the green pea mush.Stir well and when the rawness of the peas disappears, add salt and 3/4th teaspoon of sugar. Now add a pinch of turmeric and jeera powder and cook the mush well till oil leaves the sides and the mush is totally cooked.
3. Allow the cooked green pea mush to cool down. Now make small balls from the dough, press the center to form a pouch and push in a bit of the cooked mush into the pouch.Gather the dough from all ends in the center to close the pouch and flatten it with the palm of your hands.
4. Next roll out and flatten the dough slowly and gently with a rolling pin into a roundish shape.Take care not to exert too much pressure while using the rolling pin or else the mush may just squeeze out.
5. In a deep-bottomed wok, add white oil enough to immerse and fry the Kochuris.When the oil is smoking hot, gently lower in the Kochuri and watch it fill out to form a roundish crisp Kochuri.Fry all the Kochuris in the same way in smoking hot oil.