Eating-out has become quite a phenomenon these days. It was not much of a norm, when I was a kid. Back then, we enjoyed dining together in our little warm house, over some cheery, giggly conversations, with not so lavish food but simple curries, lentils and breads or rice, cooked and served with undiluted love and joy.
Sundays, however used to be the most awaited day of all – a relaxed day combined with some lip-smacking food. That was the only day when we were allowed to wake up late. The kitchen in the morning would smell of nice, hot fluffy luchis(puris), aloo dum, and paayesh(sweet rice pudding) – a very typical bengali breakfast. Around lunch time, it had to be mom’s chicken delicacy with steamed rice and ghee; or an occasional indulgence of fried rice and dal fry. For dinner, hot and soft rotis off the iron skillet were served with leftover chicken curry. Such was the routine followed by our family over the years on Sundays. Well, almost. We never got bored, or missed outside food. Instead; we relished the home-food and the moments, which, till date serve as a fine memorabilia.
Yesterday, it was Sunday, and I was a bit drowned in nostalgia. So decided to make puris(deep fried flatbread) and potato curry for breakfast. Usually I make aloo-dum with puris or spicy-tangy cholle. But this time, I was tempted to try Pree’s Runny Potato Curry. The only alteration to the recipe I did was – added a tomato. And, needless to say, it was Yum 🙂
I love puris, and I don’t think if eaten in moderation it causes any harm. 😉 I mixed the wheat flour, refined flour, little salt, pinch of sugar and a tsp of oil to make a soft dough using water. Later, using a rolling pin I flattened them and deep fried in hot oil. Yes.. yes.. and it puffed and turned as above.
For the potato curry, it’s best to follow Pree’s recipe step by step, as I have always found it be just accurate 🙂 A very simple and quick to make recipe, if made in a pressure cooker – using potatoes, and just the basic spices i.e. panchphoron(bengali 5 spices), dry red chillies for tempering, chilli powder, turmeric powder, coriander, cumin powder, salt and water…cooked in mustard oil. The use of tomato is optional though, only to add a slight tang. This curry can be eaten with parantha also.
Well, that’s how I managed to relive some good old times o’er a sunday morning. How was yours?