Aloor dom (Dum Aloo) | DURGA PUJA SPECIAL 2012 ~ Guest Post by Kalpana Sarkar Bose

by anamika on October 22, 2012

in Bengali Cuisine, Festival Recipes, Guest Post

http://madcookingfusions.com/wp-content/uploads/2012/10/durga21-150x150.jpg

Durga Puja

The excitement of Durga Puja┬áis in the air and with this excitement I am also excited to share my first guest post on my blog. Yes! Since the time I have started blogging, I have never done any guest post for any blogger nor have I ever hosted any blogger as guest on my blog. So this time while talking about Durga Puja with a┬áfriend of mine and asking her to share┬ásome authentic Bengali Recipe with me, I felt I should start a section where I will love to introduce a NON BLOGGER “FOODIE”┬ásharing their┬árecipes with me and my readers :).┬áThere are so many people who are great cooks but they don’t┬áblog and share their┬árecipes but continue to cook silently so this is my way to show a┬álittle tribute to all those great masterchef’s┬áat home like our┬áown mom’s, family & friends :), I will try to bring many┬á recipes from all over India straight from these lovely foodies I know, it’s┬áall about inspiring others to cook & share. I hope you all will like my new series of┬áGuest Post @ mad!

If I would have written about Durga Puja despite the fact of living in a Bengali Colony in Delhi for good 20 years and surrounded by many Bengali families,attending many Bengali Weddings, Durga Puja Fest & other functions, I felt I would not be able to do that much of a justice to my post.

So here I am introducing you to Kalpana┬áSarkar┬áBose,┬ámy neighbour & a sweet foodie friend with her “Aloor Dom” recipe & about Durga Puja. Not to miss the visual┬átreat of the Durga Idols & Puja Pandal┬ácaptured straight from Kolkata┬áand shared by her cousin┬á:)! I┬áam happy that she agreed to be a part of this guest series on my blog. Please welcome┬áKalpana┬áSarkar Bose!

durga puja 2012

“Hi, I am Kalpana┬áSarkar┬áBose, born and brought up in Delhi and since marriage based in Bangalore. I have been engaged in the tourism sector, though on a break since my daughter Ashima’s birth. I have always loved to cook elaborate meals and enjoy watching cookery and travel shows on television. I am passionate about learning new recipes from around the world and also from various regions of India. I love to experiment as well.

I am honoured and thrilled that my neighbour and friend, Anamika, has given me the opportunity to contribute to her awesome blog. I get inspired after reading her columns and took the liberty to share a few recipes with all of you starting with aloor dom which is among one of the favourite dishes at home.”

Durga Puja 2012

DURGA PUJA and the baangaali are synonymous. Ask any Bengali about the significance of Puja and an unmistakable sense of longing and belonging envelops dadas (bhaiyas) and boudis (bhabhis) alike.

One of the biggest festival of the year, durga┬ápuja commemorates the annual visit of goddess durga┬áalong with her children( lakshmi,saraswati,ganesh┬áand kartik) to her parentÔÇÖs home ÔÇô Planet Earth,┬á which ends on the tenth day -┬á dashami, when she leaves to reunite with her consort, Lord Shiva. It also celebrates her victory over the demon Mahishasura in a battle that epitomised the duel between good and evil, in which Goddess Durga, on her lion mount, wielding ten weapons in her ten hands, prevails over the scene.

durga puja 2012

The festivities begin on the sixth day (Shashti) and last until the ninth day (navami) coinciding with the waxing moon of the lunar fortnight (called devi-paksha), and on the tenth day(dashami), durga returns to Shiva which is ritualised through a procession to a water body and an elaborate immersion ceremony.

Until mid-eighteenth century Durga Puja was mainly celebrated within the precincts of a household, but as communities and public spaces became more pronounced, this festival shifted onto the realm of a pada(community), the neighbourhood, unleashing collective creative energies. Indeed, the elaborate pandals are extravagant works of art.

durga puja

The morning pushpanjalis (flower offerings with prayers in Sanskrit), followed by the beating of the dhak┬á┬á( a specific kind of drum) during aarati┬á(invocation with lamps), the dhunochi┬ánaach┬á(a devotional dance form which weaves in the ritual of burning frankincense and myrrh), sindoor┬ákhaila┬á(playing with vermillon), and various cultural programmes showcasing BengalÔÇÖs rich cultural heritage, whilst also inviting new cultural idioms and forms from around the country are some of the highlights of the event.

durga puja 2012

These are days that are also marked by elaborate feasts, lights, music, and joy, distinguishing Durga Puja from all other Indian festivals. Durga Puja stands out as one of the largest outdoor art festivals on earth. The various food stalls surrounding pandals┬áconstitute a gastronomical carnival. If people eat to live, a BengaliÔÇÖs life is a celebration of food. A big-time foodie, Bengalis willingly allow their taste buds to take on the driversÔÇÖ seat during these few days. Beginning with the proshad (Prasad)┬áfollowing pushpanjali, and the afternoon public luncheon gathering or the bhog wheer vegetarian dishes sans onion and garlic are served, come evening and the gourmand is found feasting on some of the choicest non-vegetarian dishes.

durga puja

Aloor┬ádom( dum aloo), koraichutir┬ákochuri(peas kachori), luchi(puri), cholar┬ádal( channa┬ádal), mochar┬áchop(banana flower┬áchop), mochar┬ághonto(a sabzi┬ámade with banana flower), elish┬ábhapa┬á(hilsa fish curry), daab┬áchingri(prawns cooked inside tender coconut), bhetki┬ámacher┬ápaturi┬á(a starter wrapped in banana leaf made with bhetki┬áfish), kosha┬ámangsho(a mutton curry), fish fry, mutton-chop, mughlai┬áparantha( a parantha┬ástuffed with rich muttom┬ákeema┬áand egg), dorma(again fish or keema┬ástuffed inside parmal), dimmer debil( a starter made with eggs n keema), macher┬ákalia( a specific fish curry), rolls, mishit┬ádoi( a sweet yoghurt), roshogollas( rasgullas), sandesh, cham┬ácham, kancha┬ágolla, langcha, pantua, lady kine, chanar┬ágoja( all different types of Bengali┬ásweets), it’s an endless catalogue, a relentless assault on all your senses…

Durga puja food

After dashami, when the idol is immersed, begins the season of inter-household visits to commemorate Goddess DurgaÔÇÖs victory. Knows as Bijoya┬á(after the Sankrit┬áVijaye), this season ends with the Kali Puja ÔÇô another popular Bengali┬áfestival that coincides with Deepavali┬áin the rest of India.┬á Sweetmeats and other delectable food dishes, once again, are the centrepiece of all Bijoya rituals.

Alur Dom

On the occasion of durga puja, I am sharing a vegetarian recipes┬áof Aloor┬áDom ( Bengali Dum Aloo )┬áwhich are assured to take your taste buds for an adventure youÔÇÖd never want it ends, and may find you hovering around the puja pandal this season :).

Alur dom recipe

Though there are various versions of Aloor Dom recipe but this is my version of an easy Aloor Dom Bengali recipe.

Pics Courtesy: Kalpana Sarkar Bose

Alur dom (Dum Aloo) | DURGA PUJA SPECIAL 2012 ~ Guest Post by Kalpana Sarkar Bose

Alur dom (Dum Aloo) | DURGA PUJA SPECIAL 2012 ~ Guest Post by Kalpana Sarkar Bose

Ingredients

  • ÔÇó Potatoes- 4 medium sized
  • ÔÇó Green Cardamom-2
  • ÔÇó Cinnamon- 1 inch stick
  • ÔÇó Bay leaf -1
  • ÔÇó Green chilli-1
  • ÔÇó Ginger paste- 1 tablespoon
  • ÔÇó Tomato puree-1 medium bowl
  • ÔÇó Cumin paste (paste made with khara jeera and little water)-2 teaspoon
  • ÔÇó Coriander powder- half a teaspoon
  • ÔÇó Haldi powder-half a teaspoon
  • ÔÇó Chilli powder-half a teaspoon
  • ÔÇó Sugar- half a teaspoon
  • ÔÇó Mustard oil- 3 tablespoon
  • ÔÇó Salt- as per your own taste

Instructions

  1. First boil the potatoes with a little salt and make sure that you donÔÇÖt over boil them.
  2. Make a fine paste of jeera seeds and water.
  3. Take mustard oil in a kadai. Heat it.
  4. When it is hot, fry the potatoes. Take them out.
  5. In the same oil, add elaichi, dalchini and tej patta. Also put the green chilli.
  6. Now put ginger paste and sauteÔÇÖ.
  7. Add tomato puree. Stir for quite some time.
  8. Now add jeera paste,dhania powder,haldi,chilli powder and sugar. Mix well.
  9. Keep frying ( bhunao) the masala till oil separates.
  10. Add the fried potatoes and salt.mix very well.
  11. Now add a little water and simmer.
  12. Make it semi dry as per your choice.
  13. You may garnish with coriander leaves and slit green chillies.

Wishing you a Happy Festive Season & thank you Anamika for inviting me over, after all it’s all about being MAD – making a difference┬á┬á:)!

 

{ 37 comments… read them below or add one }

IshitaUnblogged October 22, 2012 at 11:44 PM

Anamika, I have been following your Navratri recipes (meaning reading them regularly) – it’s fantastic that you are putting up a recipe each day.

And thank you very much for this post. I’ve been missing Durga Pujo so very very much. Not only did you make me go through a mini Pujo Porikroma but it’s also a great novel idea to have a non-bloggie foodie to share his/her recipe for your blog. I’ve been collecting such recipes for long and am yet to compile them properly on my blog.

Pujo greetings to you and your family. Sharing, sharing and sharing:)

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madcookingfusions October 23, 2012 at 12:04 AM

Thank you so very much Ishita, I am so happy to read you comment, it feels great :)! Pujo greeting to you & your family too..God Bless!

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Kanan October 23, 2012 at 12:28 AM

dum aloo looks fantastic. thanks kalpna ji for this delicious recipe. Looking forward to more guest posts anamika.

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madcookingfusions October 23, 2012 at 5:17 PM

hey thank you so much Kanan :)!

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dassana October 23, 2012 at 12:55 AM

fab idea anamika. i am looking forward to more such posts. also thanks to your friend kalpana for writing such a detailed post. this recipe of dum aloo will be soon made in my kitchen.

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madcookingfusions October 23, 2012 at 5:15 PM

Thank you so much Dassana :), will surely try my best to bring forward the creativity of some of the silent homely master chefÔÇÖs in my blog! Thank you also for always inspiring me :).

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Vijitha October 23, 2012 at 1:05 AM

Happy Dusserra to you A. Dum aloo is one of my favorite dish. My mom used to make it a lot during my school years. Whenever I taste it, I will be transported to my mom’s kitchen. I will make Kalpana’s recipe soon.

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madcookingfusions October 23, 2012 at 5:12 PM

Thank you Vijitha and wish you & your family the same. Mom’s food is so unique that however much you eat at the best of the places all across the globe, you will always cherish that simplicity in the dish only in your mom’s cooking & then serving with that unconditional love :).

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Your Cookery Book October 23, 2012 at 1:19 AM

Congrats Kalpana on your first blog post and thanks for the awesome recipe. Glad to know about yourself and bless Anamika to give you opportunity to explore yourself. I always feel inner vibration when I used to watch about bengali durga puja on telly in India. We gujarati also do Amba, chamunda, kali puja during Navratri and garba-dandia at night time. Miss these all things here.

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madcookingfusions October 23, 2012 at 5:05 PM

Thank you YCB for your inspiring comments, I am missing Gujarati Amba Puja a lot specially the nine nights of garba, we use to have so much of fun during this time in Ahmedabad. The entire place is so very electrifying :)!

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kalpana sarkar bose October 23, 2012 at 6:29 AM

Thanks anamika for making me a part of this wonderful post. I enjoyed each and every bit of the column and it has come out just the way we had planned. U made me rediscover my creative abilities too.I am really honoured and Thank you so much once again. It was a pleasure…

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madcookingfusions October 23, 2012 at 5:00 PM

You are most welcome anytime Kalpana, it was really nice working together for this post and I loved your enthusiasm towards it, not to miss all that backend fun of clicking pics to make this post wow :)!

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Sanoli Ghosh October 23, 2012 at 9:52 AM

Excellent write up with Durga Puja coverage. Lipsmacking good aloor dam.

Today’s recipe:
http://sanolisrecipies.blogspot.com/2012/10/chicken-shashlik.html

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madcookingfusions October 23, 2012 at 4:58 PM

thank you Sanoli :)!

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radha October 23, 2012 at 12:54 PM

Nice dish. And as you say, some of the best cooks do not blog.

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madcookingfusions October 23, 2012 at 4:58 PM

yes Radha and thank you :)

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Neel October 23, 2012 at 6:24 PM

Amazing write up with apt Durga Puja puja coverage and pictures.Its nostalgic. the recipe is definitely delicious. I love love love aloor dam.

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madcookingfusions October 23, 2012 at 8:35 PM

hey thank you so much Neel, it’s nice to have you over :)

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Maria John October 23, 2012 at 10:33 PM

Dum Aloo is been in my cooking list for quite sometime, I have bookmarked this now..will surely try it..Thanks

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madcookingfusions October 23, 2012 at 11:36 PM

hey thanks Maria, sure do try these super easy version of Dum Aloo & I hope you like it too :)!

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Lubna Karim October 23, 2012 at 11:57 PM

Nice to know more about the festival, culture and tradition…..dum aloo looks extremely delectable….

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madcookingfusions October 24, 2012 at 2:08 PM

thank you so much Lubna :)!

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Asmita October 24, 2012 at 8:07 AM

Hi Anamika,
This is such a superb idea! Thanks to you and Kalpana for a lovely recipe.

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madcookingfusions October 24, 2012 at 2:08 PM

Hey Asmita, thank you sweetie :)!

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Spandana October 24, 2012 at 6:29 PM

Such bright and lively pictures of Durga Pooja!! I loved all the pics. And guest post idea by superb cooks who do not blog is a great idea. Way to go Girl!

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madcookingfusions October 24, 2012 at 9:11 PM

thank you so much Spandana :)

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Kiran @ KiranTarun.com October 25, 2012 at 11:08 AM

Gorgeous clicks of the festivities! Happy Dusshera!

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madcookingfusions October 25, 2012 at 6:48 PM

Thank you & wish you the same :)

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suhani October 25, 2012 at 4:23 PM

hi Anamika and Kalpana..the combo of u two has worked really well..got to know more about the festival..the pics of durga puja are so nice..i have seen many pandals in kolkata and have enjoyed them to the fullest..i m amazed by the work the people are doing in making these gorgeous pandals, decorating Mata and the wonderful themes that they come up with..and coming to the recipe..aloor dum was always my favourite..i have eaten it one time and i felt that the masala they make also use fennel powder as its taste was prominant..what do u think..also a recipe request from bengal..the khajoor aam papad chutney they make for the prasad..it is like heaven..plz Kalpana can u give the recipe..

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madcookingfusions October 25, 2012 at 7:00 PM

Hey thank you so much Suhani :)! Fennel powder to aloor dom will give a perfect flavor. I will get back to you soon with Khajoor aam papad recipe, it’s similar to a tomato recipe Kalpana has already shared with me. Now I also want to try this,sounds yummy. Will inbox you soon :)!

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Kankana October 26, 2012 at 3:45 AM

There are so many version of aloor dom :) I cannot decide with I like more but after looking at this, I wish I was home!

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madcookingfusions October 26, 2012 at 6:14 PM

yes Kankana, even I have come across so many versions of aloor dom :), I can understand how it feels being away from home.

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Sanjeeta kk October 26, 2012 at 2:47 PM

Beautiful pictures..the post brings the festive fervor alive!

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madcookingfusions October 26, 2012 at 6:15 PM

Thank you Sanjeeta :)!

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music festival india November 2, 2012 at 5:32 PM

happy diwali to all of you.

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suhani November 5, 2012 at 4:36 PM

hi Anamika..i tried this recipe yesterday..it came out very good..very flavorful..i also added some fennel while making the cumin paste and the result was a tasty aromatic bengali dish..i was missing luchis with it..thanks Anamika and Kalpana..it is a definite keeper..

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madcookingfusions November 7, 2012 at 7:06 AM

hey Suhani, thank you so much..adding fennel is really good coz it enhances the aroma of the dish :), will try and add luchi’s too soon for you :)

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