Hey guys! Meet Noor Shams, the first food blogger being featured on this series.
She creates new recipes that particularly reflect her Bangladeshi and international upbringing, as well as recipes that represent her husband’s Sri Lankan roots. Her recipes can be found on her blog. Her food photography is drool-worthy and her instagram is a feast for the eyes. She even hosts supper club dinners! How impressive is that?! Make sure you check her out!
Read the story behind her spicy mashed potato (aloo bhorta) here.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6-8 servings as a side dish
- 2-3 medium potatoes, peeled
- 1-2 tsp mustard oil
- 1 small shallot or 1/3rd small red onion, finely chopped
- 1 fresh green chili or 1/2 tsp crushed dried red chili
- cilantro, finely chopped (optional, for color)
- salt to taste
- Boil the potatoes in a pot of salted water until tender.
- Remove potatoes from water, drain completely and let it cool.
- Add mustard oil, chilies, onions, cilantro (if using) and salt into a mixing bowl and mash everything together with your hands.
- Add the cooled potatoes to the mixing bowl and mash them (by hand or with a potato masher), making sure to mix well with the other ingredients.
- Adjust salt and any other seasoning as desired and serve with rice, lentils and curries.
To assemble daal bhaat & bhortas (as shown in photograph above): 1. Start by discarding any large whole spices like bay leaves and green chillies from daal. 2. Spoon the daal into a slightly inverted plate. A shallow plate-bowl works well. 3. Take a small greased bowl and press the rice inside it. Jasmine rice or other rice that is slightly stickier than basmati will work well here. 4. Release the rice onto a separate plate and carefully transfer on top of the plated lentils. 5. Spread a layer of chutney, achar or a bhorta like tomato or eggplant bhorta on top of the rice. 6. Place your aloo bhorta sphere on top. 7. Garnish the plate. (I’ve used onion sprouts in this photo, but anything green like cilantro, scallion, etc would add a good contrasting pop of color.)
All credit for the recipe, photographs and styling instruction goes to Noor Shams!