Vishu and Poila Baishakh, new year's day for two communities, falls on Sunday. What better way to celebrate than to bring out age-old recipes... Tuck in to the classic combo of Radhaballavi and Aloor dum, and the season's best 'Mango Puliserry'
Radhaballavi and Aloor dum
Two Bengali classic dishes that are a must for any celebration in Bengal - the dal-stuffed puris, called Radhaballavis, accompanied by Aloor dum, the delicious potato curry flavoured with ginger, cumin and
coriander.
- Urad dal (you can use Bengal gram or chana dal as well), soaked overnight, 1 cup
- Plain flour, 2 cups
- Green chillies, 2 to 3
- Asafoetida, 1/4 tsp
- Shahi jeera, 1 tsp
- Ginger paste, 2 tsps
- Turmeric powder, 1/4 tsp
- Vegetable oil for deep frying
- Salt and sugar to taste
- Baby potatoes, 400 g
- Cumin seeds, 2 tsps
- Hing/asafetida, 1/4 tsp
- Whole dry red chillies, 2 to 3
- Ginger paste, 2 tsps
- Turmeric powder, 1 tsp
- Coriander powder, 2 tsps
- Mustard oil, 1 tbsp
- Coriander leaves
- chopped, 1/2 cup
- Salt and sugar to taste
- Wash and clean urad dal, make a coarse paste of the urad dal and green chillies with very little water. Heat 1 tbsp oil in fry pan,
- temper with asafoetida and shah jeera and let them sizzle for a while. Add the ginger paste, saute for a while.
- Now add the ground dal paste, turmeric powder, salt and sugar.
- Keep stirring over medium heat, taking utmost care that the dal paste does not stick to the bottom of the pan.
- Once the dal takes on a light golden colour and becomes almost dry, allow it to cool. Keep aside.
- Knead the flour with a little salt, 2 tablespoons of cooking oil and a little water to form a soft dough.
- Keep the dough covered for half an hour or so with a moist cloth.
- Make small balls of the dough, flatten each one in the palm of your hand to form a cup, fill with a spoonful of the dal stuffing and reshape into a ball. Again flatten each dough ball filled with the dal stuffing and roll out into a circle, taking care that the stuffing does not break through the dough.
- Heat oil in a kadai. Fry the radhaballavis till golden brown. Serve hot with aloor dom.
- Boil the baby potatoes till almost cooked, peel the skin and shallow fry. Keep aside.
- Heat the remaining oil, throw hing, cumin seeds and broken red chillies, once they start spluttering, add the ginger paste, turmeric
- powder, coriander powder, salt and cook over a moderate flame till oil starts to release from the masala.
- Add the fried potatoes, cook over a low flame for 10 odd minutes.
- Add 1/2 a cup of warm water, adjust seasonings and cook till the gravy thickens, a further 7-10 minutes.
- Finish with the chopped coriander and serve hot with Radhaballavi.
Maumita Paul, food blogger with 'Experiences of a Gastronomad'.
It's the season of mangoes and what better way to ring in Vishu than with the king of fruits itself. Enjoy finger-licking 'Mango Pulissery' with rice as part of your Vishu sadhya.
- Ripe mango, 3
- Grated coconut, 1 cup
- Curd, 1 cup
- Turmeric powder, 1 pinch
- Shallot, 6 nos
- Green chilli, 3 nos
- Cumin seeds, 1/2 tsp
- Mustard seeds, 1/2 tsp
- Fenugreek seeds, 1/2 tsp
- Dry red chillies, 2 no
- Curry leaves, 1 spring
- Coconut oil, 2 tbsp
- Salt to taste
- Peel the mangoes.
- Slice shallot and slit green chillies lengthwise.
- Grind grated coconut and cumin seeds in to fine seeds.
- Beat the curd to make it smooth and keep it aside.
- Cook the mangoes in a covered vessel by adding turmeric powder, green chillies, salt and enough water to cover the mangoes (about 10 minutes in a medium flame).
- When it is done, open the lid and add the ground paste and mix it well.
- Simmer it by stirring occasionally. Do not let it boil. Add the beaten curd and mix it well. Remove the vessel from the flame and keep it aside.
- Heat a tablespoon of coconut oil in a cooking pan and put mustard and fenugreek seeds in it.
- When it splutters, add broken chillies and saute for a few minutes. Put shallot and curry leaves. Saute the whole mix till it turns golden brown. Add this to the prepared mix that was set aside earlier.
- Transfer it to a serving dish.
(Published 13 April 2018, 12:58 IST)