DURGA PUJA SPECIAL- KASHMIRI ALOOR DOM with DALPOORIE

  

It is that time of the year for everyone in Bengal and for Bengalees all over the world. Days of anticipation boils down to these four days of frenzy.

Today is D-Day 1, Maha Shoshti - the sixth day of the waxing moon fortnight of the month of Ashwin (Indian lunar calendar). Goddess Durga has arrived at her mother's abode with her children and here's our opportunity to revere Shakti, who symbolises the victory of good over evil. 

Let us all, with humble hearts pray for the well being of  the entire cosmos and surrender ourselves to the grace and power of Ma Durga. Here's wishing everyone of you a very happy and joyful Sharadotsav! 

Festivals are a time for gorging on yummy food as well, and today being Shoshti most Bengalee households would generally have vegetarian food. Same goes for me as well. Kashmiri Alur Dom served with Dalpoorie being today's menu. Here's the recipe for you guys.
INGREDIENTS:

• Potatoes 8-10
• Yoghurt - 3/4 cup
• Ginger paste Chili paste
• Coriander powder
• Asafoetida
• Kashmiri chili powder
• Shah jeera
• Ground garam masala
• Cloves
• Cardamom
• Cinnamon
• Bay leaves
• Finely chopped coriander
• Oil for frying
• Sugar to taste
• Salt to taste
• Water

METHOD: 

• Wash potatoes properly. Peel them and prick them with a toothpick or fork so that they can absorb all the masalas.
• Heat oil in a pan and deep fry the potatoes till they are almost golden red at least around the edges. 
• Par boil the potatoes in a pan or steam in pressure cooker. You can add some salt to the water. 
• Next, take a small bowl and mix the ginger paste, chili paste, yoghurt, kashmiri chili powder, a pinch of asafoetida and coriander powder with a little bit of water.
• Heat oil in a kadai or a pan. Add cloves, cardamom, cinnamon and bay leaves.
• Saute for a few seconds and add the mixture that you just prepared. Saute again.
• Add 2 cups of water to the mix and some salt to taste. 
• When the water starts boiling, add the potatoes and stir properly. 
• Add shah jeera and mix again.
• Cover the pan/kadai with a lid and let it simmer for 15-20 mins or as long as it takes to thicken the gravy.
• When the oil starts floating on the sides and the potatoes have absorbed the gravy, add the sugar, garam masala, finely chopped coriander and stir again.
• Let it simmer for a few minutes and turn off the heat.
• Leave it covered for a little while and then serve hot with Dalpoorie or paratha. 

FOR DALPOORIES YOU WILL NEED: 

• Chana dal
• Ajwain ground to powder
• Flour
• Oil
• Water

To make the stuffing for dalpoorie: 

• Soak the chana dal overnight in water.
• Drain the water and make a paste out of the chana dal.
• Heat a kadai and add the paste. Keep stirring until it becomes dry. 
• Add a pinch of salt and sugar.
• Grind the ajwain to a powder and add to the dal paste.
• Stir well for a minute or two and take it off the heat.

Use this mixture as stuffing. Make the poories and fry them hot just like we did for our Radhaballavis. 



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Enjoy the pujas!