Niramish Aloo Dum Recipe or Bengali Style Aloo Dom or Dum Aloo Recipe ( No Onion No Garlic )

Niramish Aloo Dum Recipe or Bengali Style Aloo Dom or Dum Aloo Recipe ( No Onion No Garlic )

Please click here to see this recipe in bengali in my you tube channel

This Aloo Dum/Dom Recipe is prepared without any onion or garlic (Niramish) .This is Bengali Style Aloo Dom widely prepared in Bengali households with little variations.Check out this recipe and leave your comments :-).

Preparation Time - Boiling Potatoes approx 10 min and other preparation 10 min

Cooking Time - 20 min

Ingredients For Aloo Dom Bengali Style:-

1. Around 12 small Potatoes ( I left little peel on and  halved it but if it is too small you may leave it whole) .Boil it in salt and water til about 70 percent cooked and then drain the water and with the help of a toothpick prick the boiled Potatoes.
2. Spice mixture or masala ( 1 and 1/2 tablespoon of Whole Jeera or Cumin(dry roasted) + 4 cloves/lobongo+1 inch Cinnamon/darchini + 2 green cardamom/elaichi)
3. 1 cup tomato chopped
4. 1/4 th cup yoghurt/curd
5. 2 tablespoon of crushed ginger in a mortar and pestle /hamaldista
6. Powdered Spices ( 1 teaspoon of Coriander powder /Dhoney guro + 1 teaspoon of Kashmiri Chili powder/Paprika _ 1/2 teaspoon of Suagr + 1/2 teaspoon of turmeric Powder )
7. Whole Spices ( 1 dry red chili + 1 bay Leaf + 2 Cloves/lobongo + 1/4 th teaspoon of whole black peppercorns /golmorich + 2 green cardamoms/elaichi)
8. Pinch of  Hing/Asafoetida
9. Mustard oil( I used Mustard Oil) /Vegetables oil/Sunflower oil/Peanut Oil.
10.Salt as per your taste and Sugar (1/4  to  1/2 teaspoon )
11. Fresh Chili

Preparation :-

1. Boil the potatoes in salt water,drain and prick with a toothpick and keep them aside.
2. Dry roast the whole cumin/jeera and grind with the  spices  as mentioned in point 2 under ingredients .
3. Mix the powdered spices with the curd/yoghurt and keep it aside.


Cooking:-

1. Take an utensil/wok and add oil,when oil is heated add the boiled potatoes and fry them with little turmeric and keep them aside.
2. Next add more oil and then add the whole spices (you may also add the hing/asafoetida now )and let them infuse their flavours into the oil followed by the crushed ginger.Fry the ginger for 30-40 second and then add the Tomatoes.
3. Fry the tomatoes and cover it,checking intermittently until it melts and oil seeps out.
4. Take the utensil off the flame and add the curd/yoghurt with the powdered spice mixture and keep on stirring  to avoid the curd from curdling.
5. Next put it back on flame and cook til oil seeps out,next add the boiled and fried Potatoes and mix.
6. Add Salt as per your taste and pinch of hing or asafoetida and mix.
7. Add 1/2 cup of water ( or as per your gravy consistency you add the water ) and cover and cook til done.
8. Lastly add the Spice mixture ( point 2 under ingredients ) and crush the fresh chili and add,mix and  cook for a minute.
9. Serve it with either Luchi/Puri/Paratha/Khichuri/Khichdi :-) and enjoy.

Pictures:-

Homemade Garlic and Herb Bread or Garlic Bread from Scratch or Bread without Dutch Oven or Garlic Bread Recipe

Homemade Garlic and Herb Bread

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This fresh baked bread straight out of the oven is simply irresistible,perfect with a cup of hot coffee or tea.The aroma of the herbs and the garlic will infuse your kitchen,its a must try and experience the joy of baking bread in your home kitchen :-).

Preparation Time - Yeast to activate 7-10 minutes ,1st rise of dough 3 hours 10 minutes and second rise of the dough around 2 hours.

Cooking Time - 30 minutes with the aluminium foil (cover) and 20 minutes without the aluminium  foil (cover) so total 50 minutes

NOTE - Since oven varies so keep an eye as the timing may slightly differ and it also depends on your personal preference how much crusty you want the bread to be due to the Maillard Reaction.
The crumb is soft .

Ingredients for bread :-

1. 3 cups of All purpose flour/ Maida ( you will also need more flour for dusting and making the dough workable later)
2. 1 and 1/4 teaspoon salt or as per your taste.
3. 1/2 teaspoon of dried Thyme
4. 1 and 1/2 teaspoon of dried Rosemary
5. 1/2 teaspoon of Garlic Powder
6. 1 cup Luke warm water to dissolve yeast + 1/2 cup normal water for kneading.(you may need a little more or less ,so adjust accordingly).
7. 1 and 1/4 teaspoon of active dry yeast.
8. 1 teaspoon of sugar.
9. 1 teaspoon Olive Oil

Ingredients for Rosemary Garlic Oil :-

1. 2 tablespoon of olive oil ( you may use vegetable oil if you do not have Olive Oil )
2. 1 tablespoon of chopped fresh Garlic.
3. 1 teaspoon of dried Rosemary.

Preparation:-

1. Activate the yeast by adding 1 cup of Luke warm water to the mixture of yeast and sugar and keep it aside for 7-10 minutes to rise.


2. Preparing The Garlic Rosemary Oil :-

Prepare the Garlic Oil by heating the olive oil and then add the chopped garlic,when the garlic just turns light brown take it off the flame and then add the dried Rosemary ,Let the oil cool down.

3. Kneading:-

1. Mix all the dry ingredients with the All Purpose Flour/Maida as mentioned under ingredients for bread.
2. Next add the mixture of activated Yeast+ Sugar+ Water into the Flour and knead.It will be a sticky dough.Next add the 1/2 cup of water and continue kneading. The dough will be on the sticky side.It will come off from the sides of the bowl.
3. The way of kneading is to punch gently and fold and continue doing this,do not punch hard.
4. Lastly add 1 teaspoon of olive oil and grease the dough and the bowl. ( I leave it to rise in the same bowl)
5. Cover the dough and let the dough rise in a warm place ( I usually let it rise it in the oven with ONLY  the OVEN LIGHT ON  NOT THE OVEN ON)this creates a warm environment for the dough to rise.
My dough was left to rise for 3 hours 10 minutes.
5. Next After the first rise use more flour to scrape the dough from the bowl to a floured surface and again gently punch and fold the dough and then apply the Garlic Rosemary oil on its surface(just like applying butter on a slice of bread) and then fold the dough from all sides and seal it in the centre.(just like stuffing a paratha).
6. Next use more flour as needed to make the dough workable and turn it with the sealed side on the bottom and then again cover the dough and again let it rise for around 2 hours,this time I left the dough on the counter top NOT inside the oven.

Cooking/Baking:-


1. Since I neither have a Dutch Oven nor a oven proof lid so I used my oven proof Iron Skillet and covered it with aluminium foil ,remove the foil and keep it aside and then I put the oven proof Iron skillet into the oven and then I pre heated the oven(450 degree Fahrenheit).I used the Centre rack of the oven  for baking bread.

NOTE - if you are using baking sheet you do not have to heat the baking sheet

2. Pre heat the oven to 450 degree Fahrenheit ( around 232 degree Celsius ),next when done cautiously using oven proof gloves take out the Oven proof Iron Skillet and transfer the dough into the Oven proof Iron Skillet and cover it with the aluminium foil cautiously as the skillet will be very hot.

3. Initially bake the dough for 30 minutes and then remove the cover ( aluminium foil ) and bake for another 20 minutes ( Total baking time is 50 minutes ).

4. Let the bread cool down before cutting it but it never happens in my case as I find my family already in queue to grab a bit of the fresh baked bread :-)Enjoy your oven fresh bread :-).

NOTE - Since oven varies so keep an eye as the timing may slightly differ and it also depends on your personal preference how much crusty you want the bread to be due to the Maillard Reaction.
The crumb is soft .


Pictures:-

Doi Chicken Recipe /Doi Chicken/Doi Murgi / Dahi Chicken

Doi Chicken Recipe /Doi Chicken/Doi Murgi / Dahi Chicken

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This Doi Chicken or Dahi Chicken recipe is very easy to assemble and prepare yet very tasty and yummy.This is basically Chicken prepared with doi/curd/yoghurt along with other aromatics.You can adjust the curry consistency as per your personal preference,I personally make it a gravy.Try it out,you won't be disappointed  :-).

PreparationTime- Chicken marination 1 hour and other preparation 10 min

Cooking Time - 25-30 min

Ingredients for chicken marination:-

1. Chicken around 1 pound (approx 500 grams)
2. Little more than 1/2 cup of Curd/Yoghurt/Doi
3. 1 and 1/2 teaspoon of Garlic crushed in a mortar and pestle/hamaldista
4. 1/2 teaspoon of Ginger crushed in a mortar and pestle/hamaldista
5. Powdered Spices ( 1 teaspoon Paprika/Kashmiri Chili Powder  + 2 teaspoon coriander/dhoney powder + 1/4 teaspoon turmeric powder + Salt as per your taste )
6. Preferably Mustard oil ( or any other cooking oil ) 1 tabelspoon1


Ingredients for the gravy :-

1. 1 and 1/2 cups of sliced onion
2. 2 fresh chili
3. 2 teaspoon of crushed garlic
4. 1/2 teaspoon of crushed ginger
5. Whole spices [2 bay leaves + 2 cloves/lobongo + 2  green cardamoms + 1/4 teaspoon- 1/2 teaspoon whole black peppercorns/golmorich  (depending on your preference)].
6. Spice mixture ( 1/2 inch cinnamon /darchini + 1/4 whole black peppercorns/golmorich + 3 cloves + 4 green cardamoms + 1/2 Mace/Javetri + Black Cardamom only the seeds around 10 seeds)dry roast on a low flame for 30 - 40 seconds and then grind it)
7. 1/2 teaspoon of sugar.
8. Mustard Oil ( 2-3 tablespoon)
9.1 medium Potato quartered ( optional )
10 . Salt as per your taste.
11. Water as needed to prepare the gravy consistency as per your preference.


Preparation:-

1. Marinate the chicken with all the ingredients mentioned under marination and keep it in the refrigerator for 1 hour and if possible for 3 hours.
2. Cut/crush /chop the vegetables as mentioned above.
3. Prepare the  dry roasted spice mixture.

Cooking:-

1. Add little mustard oil in the cooking utensil and then fry the Potatoes with little turmeric powder and keep it aside.
2. Next add around 2 -3 tablespoon oil and heat it ,when warm then add the whole spices and let them infuse their flavours in the oil. Add the crushed  garlic and fry til it turns light brown.
3. Then add the sliced onion and fry til golden brown followed by the crushed ginger.Fry the ginger for 30 - 40 seconds and then add the marinated chicken.
4. Cook the chicken til oil seeps out and then add the potato , sugar,salt  and the dry roasted spice mixture and also add water (preferably warm)as needed ( I added around 1 and 1/2 cups ).
5.Cook covered opening and checking intermittently til done.Lastly add the crushed fresh chili and serve it with Rice/Roti/Paratha/Fried Rice.

Pictures:-