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Stuffed Pointed gourd - traditional Bengali Potoler Dolma

‘Dolma’ is a Turkish word meaning ‘stuffed’ relating to Ottoman cuisine. It is generally made with a filling of meat, seafood, rice, and fruits or combining them together stuffed inside a vegetable or leaf. Historically stuffed vegetable dishes have been part of Middle Eastern cuisine for centuries. But it is unknown how and when this cuisine entered the Bengali kitchen. If we look back at our culinary history, we find its mention in Bengali kitchens much before the independence of India in 1947. ‘Dolma’ in Bengali kitchen is mostly done with the pointed gourd or ‘Potol’ as it is known in Bengali. The ‘Potol’ is scooped out of its inner seeds and contents, keeping the outer layer intact. A filling cooked with prawns or minced meat or fish is stuffed inside. Then it’s cooked into a gravy, which is called in Bengali as ‘Potoler Dolma’. Presented today is the ‘Potoler Dolma’ prepared traditionally in Bengali kitchens. Ingredients: Pointed Gourd ‘Potol’ large ones – 400 g washed an
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Chicken stew from Calcutta - a British relic

Calcutta chicken stew



Calcutta has most of the British influence in India, being the capital of British India until 1912. Though it has lost its past glory owing to several geo-political issues over the last five decades or more, the architecture in some parts of the city and the culinary culture still remind us of the British Raj days. The premium clubs and a few heritage restaurants of the city still serve dishes that belonged to the British kitchens of pre-independent India.

Few of these dishes are still so popular that it might be surprising to find them at nondescript food stalls lined up across the city. One such food shop is situated at Dacre’s Lane in the heart of the city, selling chicken stew for the last six decades. This food stall has now gained heritage status on the culinary map of India. Eventually, one of the current generations of owners is a college friend of mine. So, I had the opportunity to collect this recipe for their chicken stew.

Ingredients: 

Chicken pieces with bone - 600 gm

Butter - 2 tbsp

Cinnamon - 3 small pieces

Cloves - 5 to 6

Black pepper - 10 to 12 whole

Cardamom - 4

Chopped garlic - 1 tbsp

Medium size chopped onion - 1

Ginger - 1 tbsp julienned

Chopped medium size potato - 1

Papaya - 8 pieces

Carrot - 1 round cut

Chopped bean - Few

Onions - 8 small-sized whole

Hot water - According to the requirement

All-purpose flour – 1 tsp

Salt - According to taste

Tomato - 1 or 2 small (optional)

Black pepper powder - 1 tsp

 

Instructions:

Heat a skillet and add butter. You may substitute butter with equivalent white oil or olive oil.

Keep the flame low and as butter melts, add the cinnamon, cloves, black pepper, and cardamom.

Add the chopped garlic, sliced onions and julienned ginger.

Sauté for 1 ½ minutes on medium heat.

Increase the heat and add the chicken pieces.

Add all the vegetables from the list above with salt to taste.

Fry it all in high heat for 2 minutes approx.

Add the hot water, adequate enough to cook the chicken.

Add in the tomatoes optionally and 1 tsp all-purpose flour to slightly thicken the soup.

Bring everything to a boil for 15 -20 minutes so chicken and vegetables cook well.

After everything is cooked, reduce the heat and sprinkle the black pepper powder.

Optionally add 1 tbsp of butter to finish.

Let it cool and serve.

 

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