Dhaka, the capital of Bangladesh, well known as city of fine muslin, mosques and rickshaws has a fairly long history of evolution. Before it rose into prominence as Mughal capital of Bengal in 17th century and urban & commercial centre, it was under the Sultanates from 14 century. It came under British control in 1757. Dhaka with passage of time testify different faces of history. Photographs and digital archives are the most effective ways that can keep visual records of its colourful history.
I am looking for a recipe for alu kablii! Do you have a recipe you could share with me? I lived in Kolkata, India for six months a few years ago and have really been craving the street foods I enjoyed there. Alu Kabli was my favorite. It is made with chickpeas and potatoes, yes? It is served hot too, no?
Alu Kabli: Ingradients: Potato: 4 medium size Chopped onion: 2 tablespoon Oil: 2 tablespoon Roasted cumin powder: 1 teaspoon Red Chili Powder: 1 teaspoon Green chili: 1 no Black Pepper: ½ teaspoon Chickpea: 2 tablespoon Tamarind: 1 tablspoon Coriander leaves: for garnishing Salt to taste Sugar/gur: little
Preparation: - Soak the chickpeas and boil in water. - Boil the potatoes without taking out the peel. Alternately you can also bake it in a microwave oven for 12 minutes. - After the potatoes are boiled properly, see to it that they are not over boiled, take out the peels and chop them into 1” length pieces - Chop the onions finely and the green chilies in fine rings - soak tamarind in half cup water for 20 minutes and make watery paste - take oil in pan and heat with black pepper, add chopped onion fry till brown. Add salt, stir for a minute, add cummin powder, chili powder, mix well. Now add half cup water in it and boil. Once boiled, add add chickpeas, tamarind water and sugar if necessary. Stirr well. - Take potato pieces and pour the masala liquid. Garnish with coriander leaves and serve.
The tamarind paste and the green chilies mix to create an ecstatic smell make a tasty hot and sour combination.
nice photos!! I would love to see some photos of Dhaka skyscrapers and skylines. Gulshan, Kawran Bazar and Motijheel.
ReplyDeletefoe skyscrapper please see "Dhaka City - Tall Buildings" posted on 25 Nov 2006.
ReplyDeleteI am looking for a recipe for alu kablii! Do you have a recipe you could share with me? I lived in Kolkata, India for six months a few years ago and have really been craving the street foods I enjoyed there. Alu Kabli was my favorite. It is made with chickpeas and potatoes, yes? It is served hot too, no?
ReplyDeletethank you for your time
Alu Kabli:
ReplyDeleteIngradients:
Potato: 4 medium size
Chopped onion: 2 tablespoon
Oil: 2 tablespoon
Roasted cumin powder: 1 teaspoon
Red Chili Powder: 1 teaspoon
Green chili: 1 no
Black Pepper: ½ teaspoon
Chickpea: 2 tablespoon
Tamarind: 1 tablspoon
Coriander leaves: for garnishing
Salt to taste
Sugar/gur: little
Preparation:
- Soak the chickpeas and boil in water.
- Boil the potatoes without taking out the peel. Alternately you can also bake it in a microwave oven for 12 minutes.
- After the potatoes are boiled properly, see to it that they are not over boiled, take out the peels and chop them into 1” length pieces
- Chop the onions finely and the green chilies in fine rings
- soak tamarind in half cup water for 20 minutes and make watery paste
- take oil in pan and heat with black pepper, add chopped onion fry till brown. Add salt, stir for a minute, add cummin powder, chili powder, mix well. Now add half cup water in it and boil. Once boiled, add add chickpeas, tamarind water and sugar if necessary. Stirr well.
- Take potato pieces and pour the masala liquid. Garnish with coriander leaves and serve.
The tamarind paste and the green chilies mix to create an ecstatic smell make a tasty hot and sour combination.