This post is, once again, part of the Kolkata Food Bloggers’ Event Know Your Kolkata Food Bloggers, and this week, I present to you a gorgeous couple – Amrita Gill and Vishal Tupper who blog from Sweet ‘N Savoury.
The first time I met Amrita, she got the entire Kolkata Food Bloggers’ group these lovely cakes, perfectly wrapped in cellophane and with cute notes on them. Of course, before I could eat more than a bite, my sister proceeded to gobble it up, but then again, I got a taste of the baking and I knew I was on to a good thing. A physiotherapist by profession, Amrita is now a full-time mum with an adorable baby girl.
Cut to a few weeks later in the future when I met Vishal at a lovely wine trail event organized by Four Seasons. He is into adventure tourism and I am pretty much intrigued by some of the really cool trips he organizes (which we discussed one evening when we bumped into each other at a cafe), and would like to send my parents on one such trip for their next anniversary.
The recipe I have chosen is one of the simplest, but it is gorgeous too! I was bowled over by the way it was executed – easy steps and great feedback in the end. My family inhaled it within minutes of me taking the pan off the heat.
The only addition to this recipe was a couple of dry red chillies while I was tempering with the paanch phoran because my spice quotient is slightly more than most people. Otherwise, this recipe has been made EXACTLY according to the procedure. Once again, I will let the two bloggers do the talking. The recipe is called “Ganga Kinaare Wala Aaloo“.
- 400 gm boiled potatoes(around 8-9 medium sized)
- 4-5 tbsp curd
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- salt to taste
- 1 tbsp panchphoron(fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts)
- 1 tsp amchur powder
- 1 tsp garam masala powder
- 2-3 green chillies, slit
- 4 tbsp oil
- chopped coriander leaves for garnishing
Procedure :
