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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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No spice chicken





‘Uttamkumar’ was a superhero of Bengali cinema in the yesteryears. He ruled the Bengali cinema and touched the Bengali hearts. In the sixties and seventies, he was so popular in Bengali society that youngsters grew up imitating him - his style, his mannerisms, his haircut and it all. Like South Indian superheroes, he acquired a semi-god status in Bengali life. He too was a connoisseur of good food like any average Bengali. His partner Supriya Chatterjee, herself a legendary actress and a proficient cook, cooked delightful delicacies for him which are preserved by some culinary enthusiasts as memorabilia.

‘Zero spice chicken’ is a collection from Supriya Chatterjee’s kitchen that Uttamkumar liked.

Ingredients:

Chicken – 1 kg.

Onions – 2 pcs. medium-sized quartered.

Tomatoes – 2 pcs. medium-sized quartered.

Ginger – 1.5 tablespoons grated.

Garlic – 5 large pods.

Red Chillis – 2 nos. deseeded.

Vegetable Oil – 3-4 tablespoons.

Salt to taste.

Sugar – 2 teaspoons (optional)

Instructions:

Mix all the ingredients in a pot.

Place it all in a skillet.

Heat the skillet on medium heat, and let the water release from the mix.

Bring it all to a boil on medium heat and cover the skillet. Add no water at this stage.

When oil separates add two cups of water and simmer till chicken is well done.

Serve with bread or rice. 

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