Niramish Aloo Potol

Summer has officially begun in India and the breezy heat waves in the air proclaims the onset of the hot weather. This also means that there will be a slight change in the eating habits with dishes containing fewer spices and not very rich content. Summer is the time when we prefer light and simple meal. While we Bengalis always love maach bhaat in our lunch or dinner, and that, of course, goes to a jhaal jhol in the everyday meal, what if that everyday jhol turns out to be healthy and easily digestible in summers without getting too boring. One vegetable that we Bengalis often prepare during the summer is the Parwal.

Parwal or Pointed Gourd is a native vegetable found throughout the year, however, we do not cook it that often during the winters due to the availability of other veggies in the market. Parwal is grown in abundance during the Spring and Summer months and that's what makes us cook this medium rated veggie almost every alternate day. Another reason is there is no other vegetable cultivated in the state depending upon the climate which is so hot.

Pointed Gourd (Potol)

Therefore today my recipe is specialized on our very own Parwal or Potol in Bengali. This dish is a regular one from the Bengali cuisine and it is a summer special. 'Niramish Aloo Potol' is a delicious Bengali curry prepared with aloo(=potatoes) and potol (=parwal or pointed gourds).  Niramish Aloo Potol is a homely recipe that is prepared very often at our home, I usually give a bit of twist to my recipes with the traditional 'Niramish' dishes, so that we aren't bored of eating the simple vegetarian food alternatively. 'Niramish' word means vegetarian, which clearly indicates this recipe is a 'no onion garlic' recipe.

'Niramish Aloo Potol' or Bengali Parwal Potato Curry is a purely vegetarian dish, cooked with minimal spices and veggies, therefore no need to spend your time in arranging and chopping more ingredients. Niramish Aloo Potol is an easy peasy recipe cooked within 35 minutes, leaving you no much time to spend in the kitchen. Head on to the full recipe details with instructions and pictures below:

Niramish Aloo Potol

[Veg]

Author: Paromita.P                                                                     

Prep Time: 5 minutes

Cooking Time: 25 minutes

Total Time: 30 minutes (approx)

Recipe Type: Curry

Course: Side dish

Cuisine: Indian/ Bengali

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp)

Ingredients:

1. Potol (parwal) - 300 grams
2. Potato- 6
3. Green chili- 4
4. Ginger- an inch

Spices:

1. Bay leaf- 1
2. Panch phoron- 1 tsp
3. Turmeric powder- 1 tsp
4. Red mirchi powder- 1 tsp
5. Cumin powder- 1.5 tsp
6. Salt to taste
7. Mustard oil- half a cup

Method:

How to prepare ‘Niramish Aloo Potol’ with step by step pictures and instructions-

1. Wash and peel off the skin of the parwal.
   
2. Chop these veggies in large cubes.
   
3. Heat oil in a pan, slide in the parwal cubes and fry then till golden brown.
   
4. Remove the fried parwal, now fry the potato cubes in the same pan. Keep fried parwal and potato aside.
   
5. Add little amount of oil in the same pan (if required), add bay leaf and panch phoron.
   
6. Now add ginger paste and slit green chili. Saute for 2 minutes.
   
7. Add turmeric, red mirchi, salt, and cumin powder. Saute until the spices mix with the oil (say for 2 minutes, add few drops water if needed here, however, I avoided adding to retain the flavour of the bhuna masala)
   
8. Now add the fried parwal and potatoes. Mix them well by stirring the total content.
   
9. Cover the pan with a lid and cook the vegetables.
   
10. After 10 minutes add 1/2 cup water and allow it to boil under the medium flame and cover the pan. Simmer for 5 more minutes and its done.
    

Tips: Frying parwal and potatoes, gives a flavorful aroma to the dish. however, this can be skipped and directly start from the seasoning in the pan, which would minimise the intake of oil in the dish to some extent.

I've made a few more simple and easy, healthy and delightful recipes shared on this blog which you may like Healthy Aloo Paratha, Toor Dal Fry, Carrot Greens Bhurji, Niramish Phul Kopi. I prepared this dish very similar to 'Niramish Phul Kopi', these are a traditional vegetarian side dish that goes well with plain rice or chapati. There are many similar recipes in the Bengali cuisine, keeping the quintessential potato intact varying the other vegetables. Do prepare this on weekend and buzz me with your comments on Facebook, Twitter, Pinterest, Tumblr or Instagram! Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.

Suji stuffed Gujiya

Gujiya is one of the traditional Indian sweet delight prepared mainly during Diwali and Holi. Gujiyas are fist-sized dumplings made with flour dough and there is a filling inside the dumplings with varieties of components such as semolina, dry fruits, khoya, coconut. The most used ingredients for the filling are basically done with khoya, however for the Gujiya I'm sharing here I've used mainly Semolina, dry fruits.

Gujiyas are very often prepared on all family occasions and are very famous in North India, it is also sold in many sweet shops or as street food in parts of Delhi, Punjab, Utter Pradesh. These delightful Gujiyas are flaky and crispy from outside, soft and mouthwatering from inside. Both Holi and Diwali are incomplete without Gujiyas, especially Holi when colours and gujiyas are synonymous in the atmosphere. Holi is a festival of colours celebrated in India to enjoy the spring , it begins with Holika Dahan in the evening and playing with colours. Holi denotes that every evil deeds has an end one day.

These Gujiyas which are made of semolina-based filling have a longer possibility to be stored and eaten at different intervals. It also tastes scrumptious as the flavour of mild suji and the crunchiness of the dry fruits inside gives a desirable sensation to the tastebuds. Therefore, the Gujiyas I shared here have a stuffing of Suji (Semolina/ Sooji/ Rava). I've shown two ways of Gujiya stuffing, one with a fork and another with a Gujiya Maker/ Gujiya Moulds.
Find out the full recipe process below followed by a short video. Also, there are some more recipes I've shared on this blog prepared during the festivities which you may like - Ajwain Poori, Sweet Mathri, Suji kaHalwa, Sukha Malpua, Doodh Lau, Paan Coconut Ladoo, Gur Batashe wali Kheer, Dry Fruits Chutney, Raw Mango Chutney.

Suji stuffed Gujiya

[Veg]

Author: Paromita.P

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes (approx)

Recipe Type: Dumpling

Course: Dessert

Cuisine: Indian/Fusion

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp); Tablespoon (tbsp)

Ingredients:

Refined oil for frying

For the dough:-

1. Wheat Flour- 1.5 cup
2. All purpose flour (Maida) - 1 cup
3. Refined oil- half cup
4. Ghee (Clarified Butter) - 1/4 cup
5. Nigella seeds (Kalo Jeera)- 2 tsp
6. Sugar- 2 tbsp
7. Salt to taste
8. Water as required to make the dough

For the stuffing:-

1. Almonds- half cup
2. Cashews- half cup
3. Semolina (Suji)- 1 cup
4. Coconut- 1 whole (scrapped)
5. Sugar- 1.5 cups (depending upon the sweetness)
6. Ghee- 0.5 cup

Method:

How to prepare ‘Suji stuffed Gujiya’ with step by step pictures and instructions-

1. Take a large mixing bowl, prepare a dough with all the ingredients 'for dough' mentioned above.
   
2. Finely chop the dry fruits.
   
3. Heat a pan with ghee, followed by semolina. Roast in medium to low flame for 2 minutes.
   
4. Now add chopped dry fruits (Cashew and almonds) and grated coconut.
   
5. After 2 minutes add sugar and mix well. (keep medium flame)
   
6. Once sugar melts and blends with all ingredients, switch off the flame and cover the pan with its lid.
   

Tips:

1. Soak almonds in hot water for 5 minutes, this helps to remove its skin easily.
2. Do not add water while frying Suji, like sugar, coconut, and ghee blends and moistens the entire stuffing. This will ensure the Gujiyas can be stored for at least a week or so.

How to make the 'Gujiya Stuffing'

1. Take a small ball sized dough.
   
2. Roll into a semi-thick flatbread.
   
3. Put the prepared Suji stuffing in it.
   
4. Now fold it from one side to join the other side equally.
   
5. Take a fork and slightly press near the ends to fix it tightly.
   
6. The closing of the ends can be done with hands or moulds. 
   
7. Now heat a large thick round-bottomed pan (Kadhai), pour oil as how much is required to deeply fry the Gujiyas. Slide in the gujiyas and deep fry on both the sides (watch on adjusting the gas flame occasionally)
   
8. Strain and remove the fried Gujiyas from the kadhai.

Check the following video for stuffing process.

Enjoy having them immediately or store in an airtight jar to enjoy for the upcoming festivals. These popular Indian pastries are fried to the perfection that ensures everyone loving it to the core and enjoy the festival wholeheartedly. As Holi is just another day away, I'm ready to treat my guests with these homemade sweet delights at my home. May this season bring colors of love, spirit and joy in your life!! Have a colourful and safe Holi. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.

Tilapia Fish Potato Curry

Tilapia is one of the most popular edible fish in Bengal cuisine. Tilapia fish is low in fat and a very good source of protein. Tilapia fish can be baked, fried or made into a curry. There are different varieties of recipes in every cuisine. Today I will share a recipe of Tilapia fish cooked with potato into a curry. This 'Tilapia fish potato curry' is an easy peasy fish recipe and a classic fusion of authentic Bengali fish recipes.

I've used the baby tilapia fish for this recipe, as the fish is very tender, it is cooked in very less time, consuming the time only to cook the potatoes and the curry. These baby tilapia fish tastes very mild, succulent and juicy. They have very fewer bones as compared to the fully grown tilapia fish. This curry tastes more delectable.

There are more such simple fish recipes which are healthy, delicious, takes less time to prepare and a variety of dishes shared on this blog, find out some more Indian fusion fish delicacies which you may like Shorshe Maach ; Rohu Fish with Drumsticks ; Fish Curry with Scallion Florets ; Tilapia Fish Recipe ; Grass Carp Fish Gravy ; Bata Pona Maacher Jhaal ; Rui Fish with Cauliflower ; Rohu Fish Eggs Fry ; Rohu Fish Eggs Curry ; Bhapa Shorshe Ilish. Head on to the full recipe of ‘Tilapia fish potato curry’ with step by step pictures and instructions.

Tilapia fish potato curry

[Non-Veg]

Author: Paromita.P

Prep Time: 5 minutes

Cooking Time: 25 minutes

Total Time: 30 minutes (approx)

Recipe Type: Curry

Course: Main dish

Cuisine: Indian/Bengali Fusion

Serves: 4

Measuring Items: 1 cup=150 ml; Teaspoon (tsp)

Ingredients:

1. Tilapia fish- 4
2. Onion- 2
3. Potato- 4
4. Tomato- 4
5. Green chili- 6
6. Ginger- an inch
7. Garlic- 6 cloves
8. Onion green stalks- 3
9. Coriander leaves

Spices:

1. White mustard seeds- 1 tsp
2. Turmeric powder- 1 tsp
3. Red mirchi powder- 1 tsp
4. Coriander powder- half tsp
5. Cumin powder- half tsp
6. Salt to taste
7. Mustard oil- 1 cup

Method:

How to prepare ‘Tilapia fish potato curry’ with step by step pictures and instructions-

1. Wash tilapia fish pieces properly with water.
   
2. Sprinkle a pinch of turmeric powder and salt, marinade for at least 15 minutes.
   
3. Meanwhile, chop the required vegetables.
   
4. Heat oil in the pan, slide in the fishes slowly in hot oil (keep low flame)
   
5. Fry all the fish pieces in batches. Keep the fried fishes aside.
   
6. In the same pan, add in the hot oil a teaspoon of white mustard seeds, sliced onions, fry till translucent.
   
7. Now add chopped tomatoes and slit green chilies.
   
8. Add the potato wedges and simmer for 2 minutes.
   
9. Add turmeric, mirchi, coriander, cumin powder, and salt. Mix them properly.
   
10. Add 1 cup of water, bring to boil.
    
11. Add fried fishes into the boiling water.
    
12. Finally add chopped coriander leaves and onion stalks.
    

Tips: Fry the tilapia fish in medium to low flame. Donot add more water, 1 cup or less is enough because tilapia fish is a bit watery in taste.

This Tilapia fish potato curry is one of the combined version of the traditional lip smacking tilapia fish curry from Bengal. Enjoy this classic Tilapia Fish Recipe with hot steamed rice and a dollop of ghee (clarified butter). Drop in your valuable feedback in the comment section. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.