Monday, 19 August 2019

CHICKEN IN GREEN CHILLI SAUCE


How and why did this happen? Winglet, Wing Stick, Drumlet all in a bowl, a yellow coloured  green chilli sauce chicken? When guests come in, I usually do not add those pieces to the curry I am making to serve them. About the green chilli sauce, it was not a good buy. Even while at stay in Kolkata, I had seen store bought green chilli sauces could not satisfy my taste bud. The last one I got home with much hope few months back but to my disappointment.... green chilli sauce instead of been hot had an overpowering sour taste. If I want a sour tone I would have a tamarind sauce, would not want it in a chilli sauce. I am planning at least three sauces and chutneys at home sooner, lethargy is not letting me get the ingredients together. I am too unhappy with the taste of "kasundi" we get here, I am not willing to get it from India fearing my dresses, specially sarees may spoil, neither I am willing to consult ten recipes of it to prepare mine..... So I would do something with raw mango that we get round the year, mustard seeds and green chillies, mustard oil, vinegar... and share the recipe too in due course. I would also prepare a better quality green chilli sauce. Quite irritated with the store bought green chilli sauce, I thought of using half the remaining bottle cooking with the leftover drumlets, winglets, wing sticks of the chicken few days after a guest come in. Thus this non-vegetarian, easy side dish of chicken CHICKEN IN GREEN CHILLI SAUCE was created. Its just fine for an evening to be served with some brown rice, onion dal, semolina fritters, paneer stuffed tomatoes. Even if you are not a non-vegetarian food enthusiast, you can manage a meal with the rest of the items. About the yellow colour in a green chilli sauce chicken, its more about the kitchen light, my poor knowledge of photography, it turned pale green after cooking actually.

It rains throughout the year here, but monsoon is between October and February. During this period it rains more, climate gets a bit cooler. While many a country wrap themselves in heavy blankets, dab bottles of cold cream on their face and body, we just use a thin bed spread at night while the fans are still on. Yes, my skin  gets drier during this time and I so fail to maintain a decent skin care routine. I never had an interest, now totally lost it. I need to change my profile pictures in the social media forums because I think people should know how I look "now"..... that too requires some preparations like plucking off the greys from the eyebrows, colour my hair. I consider that too much of a job, specially when I an occupied most of the time with reading, cooking and having what I cook. All of a sudden, yesterday evening after a cuppa of fine Darjeeling and store bought namkeens, I felt like baking some egg free cup cakes and I did .... I must say cooking and reading gives me the utmost pleasure. The cup cakes went to their snack boxes today along with untimely mangoes.... sorry cannot resist myself from buying mangoes. What went to their lunch boxes is porota and okra tossed in crushed garlic. This foodie had to taste everything before sitting to write this post.... a foodie that I am. Within an hour I would have 4-5 table spoon of muri with half a mango, then around 3 pm I would have my kind of fish curry AAR DHONEPATA BATA JHOL with fox tail millet, around 6:30pm I must have coffee or tea with biscuits, around 10pm I would stop for the day having a dinner with fox tail millet and 3 items of what I cooked on Saturday. Even a Rujuta Diwekar cannot do anything to my ever expanding belly area which happens to be two tyred. A swimming session of 50 minutes and few miles of walk alternately cannot be proportionate to this pattern of eating. If I eat healthy, the joy of life will be gone. BTW, I did not like the taste of the namkeens, must do it at home sooner.







So all the above activities stores enough energy in me to share the recipe of this quick and easy recipe  of a non vegetarian meat dish CHICKEN IN GREEN CHILLI SAUCE. I remember there was very little bit of spices used in it, the major idea was to finish off the remaining green chilli sauce with an addition of few ingredients of which onion and garlic were a must. I although have a PAPAYA CHICKEN recipe in the blog which does not use onion and is yet so good in taste..... I learnt it from Sanak...  since marriage I saw him and his elder sister doing experimental cooking. Okay, Sanak's wife also does so, is a chicken-o-phobic unlike me, I do not agree with her way of life, never will but she earns more or at par with an average male here. We still bond over one factor.... we are submissive in nature.... so people get away doing anything, any damn wrong with us. I have decided to live my life without giving too much importance to the happenings around, my joy would be to live through my offspring's dreams. Sanak's wife cannot live without people hovering around her, even the kinds who bite her back, make her feel small. I can understand she needs people, an aura circling around her 24/7 .... so she gives in to all sorts of non-sense. I think we should not come in each other's way and preach to each other.... let us all live our life in our own ways .... giving a blind eye and deaf ear to what that does not attract us. I have a track record of not talking to my little brother an entire day as a teen, I bathed him, fed him, combed his hair but forgot to chat. He was hurt and complained to the parents. To that girl people had to batter with choicest words, people who lack softness, gentleness severely.... they got the devil out of me.... I cannot give in to their wishes, nor be warm towards them.... only cold and just formal... I do not wish to be called Ms.Angelic S anyway. Let us proceed with the recipe which is my pleasure always!



INGREDIENTS :

CHICKEN : 500GM MEDIUM SIZED
CRUSHED GARLIC : 1TBSP
SLICED ONION : 1SMALL TEA CUP
SLITTED GREEN CHILLI : 2-3
COARSELY GROUND BLACK PEPPER POWDER : 1TSP
TURMERIC POWDER : 1/2TSP
GREEN CHILLI SAUCE : 6-8TBSP
SALT : AS REQUIRED
OIL : 2-3TBSP

PROCEDURE :

Wash and pat dry the chicken pieces. Marinate with the crushed garlic, coarsely ground black pepper powder, little salt for 30-45 minutes.

Heat oil in a wok, add the sliced onions. Fry them until golden brown.

Add the chicken pieces without the marinade. Stir at high heat for 3-4 minutes.

Reduce heat to minimal and add the marinade. Fold in well and cover cook for 10 minutes checking in between. We cannot let it burn, if water does not release, add little water.

Open cover, add the green chilli sauce, the slitted green chillies and stir fry at low heat for 2-3 minutes.

Now add 2 small tea cups of warm water. Adjust the salt if required. Fold in well and cook uncovered at the minimal heat for 5-6 minutes.

Yeah we are done. Have fresh and hot with rice. We had some semolina fritters, paneer stuffed tomato and onion dal alongside. That is my kind of dinner, could be best if you substituted the chicken for a crispy fried river water fish.


Friday, 16 August 2019

CHATUR POROTA


How I was willing to go Bengali today, how some around stop me from that. You know what, if once I decide I would not kiss few cheeks, I just fail to let those come near me. I fear the "pat patar" season would go before I can go up with the recipes. You see I am not a wise person, my whims decide who to throw and who to hug when.... its amazing that in the recent cases it is a parasitical element just like me who I am trying to avoid, one day I must break the barrier of decency and be able to detach or if those creatures are reading this they should set the barrier relieving me of the action. I am too much of an idiot to tolerate these "big" players. If only they could use their labour positively just as those "chatur shorbot" sellers in the streets of Kolkata instead of biting my back, that way they could get away from the tag "parasitical" and "decently" could take on me. I like "honest" game players. I have to ignore these creatures and go Bengali sooner, at least for the sake of a Tilottoma Majumder whose novel "ektara" I am just done with, I wish I had that guts like the protagonist. Anyway, leave these, let us talk what I enjoy the most.... "food"...  Sattu / Chatu / Roasted Bengal Gram Flour was common in Bengali homes in our childhood. Barley Sattu and Chana Dal Sattu were the two varieties which were bought on a regular basis and I so enjoyed having it with puffed rice, milk, banana, sugar [dudh, muri, kola, chatu, chini]. With that memory still alive inside, I got a big packet of Sattu few months back, felt I can have it sans the sugar, I will never have sugar free alternatives on a regular basis. Then, it is a typical Bengali "ayeshi" body, a lethargic self that owns a big mouth to give big talks, severely unable to gobble a glass of "noon-lebu deoa chatu" or a bowl of "chatu... jol.. noon...lebu... lanka... peyaz diye"..... and work all day under the sun.... If they lack manners that is because they did not learn it in the process of earning fodder for the family or state.... at least they are not a parasite like me. If in a country, states fight constantly throwing filth at each other, what was the purpose of getting freedom in the first place. Wish I could get rid of certain minds and some "fasist nationalist groups" hovering on what I do in public. I do not blame those who go on a blocking spree, the problem is I want to keep CURRY AND SPICE in public setting willing to reach the right kinds of food loving people, doing so relieving and revealing my life, my self in my own space. I think I should go ahead with what I love doing.

So, you know this variety of sattu / chatu / Roasted Bengal Gram Flour entered home with a noble idea. Then, this is not a wise soul. It lay neglected in a container for months until when the idea of a CHATUR POROTA popped up. Indian / South Asian homes do prepare flat breads with a stuffing made of sattu but I wanted to go simpler and hassle free, that costed me some time. I am scared of stuffed hand made breads, but a dough made with chatu or roasted chana dal / barley flour may not give you the feel of easy rolling. I had to use that cap for good looking shapes with smoother ends. What I got were low caloric, healthy flat breads yum to eat and easy to digest. I had some left over beresta or fried onions on that evening. Not in the habit of wasting food, I used it, carom seeds, some chaat masala powder I think, ghee in the dough that fetched me enough flat breads to feed the family. Off course, my bread loving family enjoyed the vegetarian main CHATUR POROTA with tomato ketchup, green chilli sauce, an egg plant, onion and black chickpea vegetarian side. You can add a varied combination of ingredients in your sattu dough, roll them, cook them for a healthy meal plan, you can blindly follow mine to get your family smile..... I mean if your family has an universal tooth.



INGREDIENTS :

ROASTED BENGAL GRAM FLOUR / SATTU / CHATU : 2-3COFFEE MUG
BERESTA FRIED ONION : 2-3TBSP
CAROM SEED : 1TSP
TURMERIC POWDER : 1/4TSP
CHAAT MASALA : 1TSP
SALT : 2-3PINCH
GHEE / CLARIFIED BUTTER : 2TBSP + 1TSP FOR FRYING EACH OF THE FLAT BREAD

PROCEDURE :

Take all the ingredients along with 2tbsp ghee on a wide mouthed bowl.



Then, rub well for 2 minutes.



Then, add water little at a time to prepare a soft, smooth yet firm dough. This may take some 7-8 minutes.




Tear off small portions, smoothen between your palms. Do you wash them before touching food items? A must!



Dust with flour before starting to roll. I do it, experts do not I have heard so.... not dusting gives you softer breads they say.



While rolling, I faced the trouble of uneven, split ends. Never mind, use your cookie cutters or container caps to shape.





I was very happy that the impatient me could show some amount of patience, you can too! To test my patience level, I did not take help from Cristine.

Now, we are ready to cook them. Heat the tawa / griddle enough. Place one flat bread first. Toast one side for 30 seconds. Turn over and toast 30 seconds. Add ghee... 1tsp and cook both sides well. They would turn light brown.



Serve them with your choice of sides.



Wednesday, 14 August 2019

MIXED NUT DRIED VEGETABLE TOMATO RICE



Its Rakhi Poornima for the Bengalis and they celebrate all occasions getting more of a carnivore or following Bengal's tradition of "no meat" during happy occasions, end up eating a variety of fish.... What about those who would be celebrating Rakshabandhan tomorrow? Most of them are vegetarian I know. So, I skipped the idea of sharing a post on a combined platter of rice and chicken, decided to share the recipe of that oil free chicken at a later date and go ahead with this vegetarian main dish MIXED NUT DRIED VEGETABLE TOMATO RICE today. I have paired it with a side of chicken and salad.... the way my sibling would love it, my immediate family would too. If you are a vegetarian just have it with NAVRATAN KORMA or this MIXED VEGETABLE KOFTA IN A CREAMY RICH CURRY . My family still would be happier if there is a fish or meat dish alongside these vegetarian dishes. So, the chicken had to be there on the plate today. I am not fond of chicken but like few other dishes with chicken, could have this one from my new experimental dish. I am not really willing to write a long post today, wish to go for a swim. Ever since, I am experiencing excruciating pain on the left side of my body over a year now, only swimming helps to keep the pain under control. You see I already take four varieties of medicine each day, do not wish more additions to it. Moreover, only queens deserve constant pamper, attention, care, expenditures.... I am far from being one. I am not a wise soul but I can tell you all that the one who cares too much is the loser, the one who does not at all steals the show. Being nice, quiet, gentle only makes you a victim because you do not have the power to retaliate, you cannot shout at the top of your voice, I know some venomous mouths for years now who destroyed the basic frame of my mind and I am too unable to be nice to them because I am not an angel, never wanted to be. I only know that there is someone up there, the Almighty who stands strong as an witness to all the abuses that was hurled at me for years using some pets in the process to do the same .... from the son-in-law to the  who's who among the relatives. Do not always go by the social media love filled posts, they do not prove anything. Stationed far away from Kolkata, I feel better, at least I am not been sandwiched between an unholy nexus of a flock of abusive people. I really do not understand how and why people expect nicety towards those who shamelessly abuse you within the family frame ? Is not that insulting your own self? I have closed the doors tight to some who I wish to be formal with, just formal.... no amount of their "forced nicety" can make me love them, I will just be formal as one is to the employers at a work place. If you have robbed me of my good self, bear the outcome of it. These days my favourite pass time is to look back to the mid 90's and trying to mend some decisions. In that case, I would have taken up that part-time job at Bagula College, complete my MPhil course.... not all lecturers have to reach Nishi's level staying in the profession or be a stark feminist like Prama or be a school's principal like a Nupur or Ratnadi to feel complete. I know I would have become a full time lecturer by now in a "ganj or grameen" college, happily roaming India wide with "Kundu Special" Travel Agency ..... alone off course.... this self-centric wanted an absolute free, loner's life for herself once back from a tour of Southern India in 1992.... free of the parent's policing too.... uff, I cannot be my brother. I do not believe I have to live by the wishes of my family, I feel free to make some secret visits while in Kolkata because I do not hone any personal interest going there, the best thing is there are no family ties in those relationships, no family matters to be discussed, no carrying the family into those houses..... just one to one conversation over a cup of tea / coffee. My beloved Iva Dutta Miss asked me a question when I went to visit her after my Master's Degree Course result was out .... "S do you think you are taking your future steps cautiously??" Thereafter, we did not meet for years, now I feel I should on each visit. Because I could be  strong enough to  stop myself from begging for someone's mercy at a tender age, I have few places to go in Kolkata to open up at regular intervals.... I need them as breathers. For the rest of the decisions in life, I would say in my defence that no one of us have taken or can take 100% correct steps in life. We have to accept this truth and move on. If you have a handsome, weird monkey or a princess in other cases ruling your mind.... life should be good. If you know how precious they are, you will not consciously hurt people who are devoid of this happiness.... keeping this in mind is not possible at all times they should also know this. I try not to hurt people but I will not keep any soft corner for those who did not hesitate to abuse my being, my parents every now and then. I told straight on face to one dignified lady..... "my parents did not teach me to respect the elders ok, what have your parents taught you? I see they did not teach you the basic manners how to behave with people, neither your kids are perfect!" I am nasty, welcome.... I am so! Most of the Indian / South Asian Families give wrong lessons to the girl child, to be "submissive and hone Herculean digestive powers".... Learn to say "shut up" to those who take you for granted, however I still do not find bare bodied men and women in public quite an interesting sight unless those pictures are fetching you lakhs & crores of rupees / dollars etc. Come, have some "porota achar" with me or just be like me, a happy, lonely wanderer who loves going out alone and have some melon and reduced sweet "yuan yang". Do what you like, be a little cautious how you project yourself in social media.






Take good care of your wishes in a real life scenario. Because I do not give in to the man's family's wishes, did not allow them to decide what I do and what I do not, who to meet and who not to..... I have to love myself enough not caring about what they think of me. When the son is not at home, I wander alone, I spend quality time with a Cristine, with one Miss.W..... avoid mingling with "masked souls" often.... I decide how much time do I give to people who I find superfluous.... isn't it better to sweat out in the kitchen and stir up a main dish with rice like this MIXED NUT DRIED VEGETABLE TOMATO RICE? Life would have been better if I could earn a little something from this loving hobby.... I so wished to! The question is am I a flawless Ms. Perfect? Did I ever claim so?





INGREDIENTS :

BASMATI OR ANY LONG GRAINED RICE : 1COFFEE MUG
DRIED MIXED VEGETABLE : 2SMALL TEA CUP [ I got from Istanbul, you can use fresh veggies]
WALNUT : 2TBSP BROKEN
CASHEW NUT : 10-12HALVED
ALMOND : 10-12
TOMATO PASTE : 1COFFEE MUG
SLICED ONION : 1MEDIUM TEA CUP
CURRY LEAF : A HANDFUL
CUMIN SEED : 1/2TSP
CUMIN POWDER : 1TSP
CORIANDER POWDER : 1TSP
RED CHILLI POWDER : 1TSP
TURMERIC POWDER : 1TSP
GARAM MASALA POWDER : 1TSP
BLACK PEPPER POWDER : 1/2TSP
SALT : AS REQUIRED
GHEE / CLARIFIED BUTTER : 4-TBSP + 2TBSP

PROCEDURE :

Let us prepare the rice first. We would boil it until 60% done, then strain and wait for half an hour for all the water to drain.

In that time we would arrange everything on the kitchen counter. We would wash the sliced onion and curry leaves. You can soak the dried vegetables in warm water for sometime before use, I did not.



Heat ghee in a wok, temper with cumin seeds.




Add the onion slices and curry leaves. Stir for a while and until the onion slices turn translucent. 



Add the nuts and stir for a minute or so. 



Add the tomato puree, and stir fry for 2-3 minutes. Add the turmeric + cumin + coriander + red chilli + black pepper + garam masala powders + salt as required and stir for a minute.




Now, add the vegetables and fold in well.




Add the cooked rice and here we have to be little cautious. We will try to avoid the breaking of rice and use two ladles to gently fold in and mix all the ingredients.

Towards the end, add 2tbsp ghee / clarified butter to garnish.



Enjoy while its still hot. We had a chicken curry and salad. You can skip the chicken and have fish or mutton.... skip the non vegetarian part and add in vegetarian koftas and kormas or just enjoy the delightful rice main with a simple serving of salad and raita.





Monday, 12 August 2019

SPINACH PEANUT PANEER KOFTA


That tasted amazing, you bet it did. When people say "palak & paneer" taste amazing, we should believe... when I say the addition of roasted and ground peanuts took the taste level to another height, you must accept it and give it a try... You bet you win. It was actually done two months back when I had my visiting family here in Singapore. I discovered some 50 grams of paneer inside the refrigerator one evening, just forgot to stack it before the family arrived neither was willing to boil 2 litres of milk to get this little amount of paneer. Availability of spinach / palak is not a problem here, we get locally the Thai and Chinese varieties, for the young Indian variety we need to visit the Indian super store. The Thai Palak tastes exactly like the Indian variety, so it is welcome. When two bunches of palak got cooked with the little amount of crumbled paneer, the amount looked this little, I had to feed seven people. I always have a big jar of roasted peanut stored at home, the husband needs it everyday with his beer. I so tried other combination of mixed nuts & dried fruits on him but he does not enjoy them on a regular basis. So adding roasted peanut powder was not a problem. It made a big difference, all in the family so loved the warm, tomato based curry with the non-fried creamy textured kofta. I could not stop getting down the daddy in to the scene, he used to love kofta curries, made of raw banana the most. I started cooking KANCHAKOLAR KOFTA CURRY for his love of it but hardly got any chance to feed him. Our mother does not let anyone get away with accolades, to keep the rein in control she is ready to take the pain of tremendous labour even at this age. We do not stop her, at least she should have some engagement around attractive enough to make her live a decent life. Else, the brother's wife cooked a fabulous keema chana curry the day we reached Kolkata this time, I cook better dals than our mother, I find her dals bland.... Anyway, along with my brother, his wife, she also liked the vegetarian curry, the side of SPINACH PEANUT PANEER KOFTA I served them. That definitely was a big satisfaction. The mother truly had grown old, one who so loved dosa & idli, could not digest the giant sized dosas served here. She was more comfortable with the idli I prepared at home with semolina or dalia. She was more willing to have oriental style light soups that did not have pork or beef. On every outing, I had to instruct the outlets how to make a customised soup with fried & boneless fish, egg, prawn, a bit of chicken, .... she preferred vegetarian soups actually adding soya sauce, sesame oil, red chilli paste to it. I prepared soup for her too, one we so loved I did click, shall share with my loving readers at a later date.

Coming to this SPINACH PEANUT PANEER KOFTA, I just forgot clicking all the steps. When the kofta mixture was done, I realised I forgot clicking. Anyway, I did the entire process with the regular kitchen spices we usually use in our cooking. I mean being in the food world for a while, I came across so different varieties of spices, the tour of Istanbul Spice Bazaar further enriched my experience but I had to throw off half of the Ottoman Meat Spice I bought from there, meat curries with that did not catch my fancy. Its either South Asian Spices or Oriental Sauces for me... ok different salad creams too are a favourite. I still have some amount of the dried vegetables I got from Istanbul safe in the refrigerator, thinking of making a spicy, lemony pulao to serve with chicken tonight. I find it difficult to give life to a dish or do justice to it if it totally goes against my taste bud. So, the principle of "love thyself to be able to love others" pretty well works actually. Like I find broccoli too bland a stuff, I also know it has tremendous health benefits and it tastes horrible if we overcook it. What I do is I serve it over a bed of boiled noodles with a drizzle of olive oil, Thai & Vietnamese sauces I am so fond of or add to spicy tomato rice. Me happy, family too. Cooking occupies a major part of my life, it imparts happiness within. Had I have known cooking is a pleasure at an young age , would I have pursued something like a hotel management course? Nope, cooking is a pleasure, literature is a love. When I did not take it as the subject of  major in graduation fearing a poorer performance, the husband and the mother told me I am doing the biggest mistake in life and yes I did, the Masters + a bachelor's degree in education seems useless pieces of paper resting in the locker. In my country of origin, most get a master's degree by fluke, not loving the subject taken as major but by mugging up the "previous ten years of question papers". A Nupur Datta told me after our Master's results were out .... " S you got so many marks more than me because you have a superior power of mugging up texts".... I am not my mother that I would get a hell out of people doing positive criticism. There is a but, however our mother is, she means more to me than any other's parents. Nupur in her own right was the head girl of Ballygaung Shiksha Sadan in 10th standard or in Modern High in her 12th may be. In the recent past, I was not surprised to see her as a principal in a full fledged high school. This time too I could not meet her though we discovered we live near each other, there is a next time and I know she would not have a problem accepting the fact that I cook maacher jhol perfectly like the wonder women in our grandmother's era .... neither I will hesitate to tell her "listen the thought of facing an interview gives me goosebumps till date" if she  asks me why I wasted my life sitting at home. She will not find it necessary to tell and remind me often how successful she is in her profession because she knows she is, I know she is. We would definitely not try to take over and own each other, we know there are many people around who together contribute to our life, we cannot be selfish or idiot enough to pay attention to anyone in particular, thats so impossible at this age. She and her likes know what decorum a teacher should maintain at least in public, neither a Partha Dey and his likes need to stand at the roof top and shout what a big shot he is, he knows he is, frustrated souls like me are always in a hurry to prove themselves in public. Anyway, here is a full proof, yummy vegetarian recipe for near friends, just friends, distant friends, acquaintances.... everyone who follows CURRY AND SPICE !



INGREDIENTS FOR THE KOFTA BALL :

SPINACH / PALAK : 500GM
PANEER : 50GM-100GM
ROASTED PEANUT POWDER : 1SMALL TEA CUP
SLICED ONION : 1/2SMALL TEA CUP
CHOPPED GREEN CHILLI : 1TBSP
CUMIN SEED : 2PINCH
RED CHILLI POWDER : 1/2TSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
TURMERIC POWDER : 2PINCH
SALT : AS REQUIRED
SUGAR : 1TSP
OIL : 2TBSP

INGREDIENTS FOR THE KOFTA CURRY :

THE PREPARED KOFTA BALLS
TOMATO : 4-5 MEDIUM SIZED
ONION : 1BIG
CUMIN POWDER : 1TSP
CORIANDER POWDER : 1TSP
TURMERIC POWDER : 1/2TSP
GARAM MASALA POWDER : 1TSP
RED CHILLI POWDER : 1TSP
GINGER PASTE : 1TSP
CUMIN SEED : 1/4TSP
BAY LEAF : 1
BUTTER : 1TBSP
SALT : AS REQUIRED
OIL : 3-4TBSP

PROCEDURE :

Discard the root ends of the spinach stalks. Roughly chop them, wash and blanch in hot water for few minutes. Discard the water and make a paste out of it in a blender. Crumble the paneer.

Heat oil in a wok, temper with cumin seeds. Add the cumin seeds, chopped green chillies and stir. Add the washed onion slices and fry till golden brown. 

Add the spinach paste and stir for few minutes. Add the crumbled paneer. Fold in well. Now, add the salt, turmeric + red chilli + cumin + coriander powders + salt + sugar. Stir cook for 2-3 minutes.

Take it on a plate. Add the roasted peanut powder. Let cool, then mix well.

Shape into kofta of your choice tearing smaller portions. 






I cook my kofta mixture well and avoid frying them. 

For the curry, we would chop and wash the tomatoes. We would discard the two end of the onion, peel + halve + slice + wash the onion. 

We would make a paste of the tomato pieces.

We would heat the oil in a clean wok and fry the onion until brown in it. We would take them out, cool and make a paste of it.



In the same reheated oil, we would add the bay leaf and the cumin seeds. We would then add the ginger paste and fry for 11/2-2 minutes. 

Thereafter, we would add the tomato paste and stir at low heat for 2 minutes.



We would add the onion paste there after and fold in well.



We would stir cook for a minute or so and add the turmeric + cumin + coriander + red chilli powders & salt to it.



Mix it well and add 11/2 coffee mug of water. Let the gravy simmer at low heat for 3-4 minutes. Add the garam masala powder now.



After simmering it for 2-3 minutes, we would add the butter. As the butter melts, we would arrange the koftas is a bowl. 



After allowing the gravy to simmer for another minute, we would pour it over the koftas evenly.


We would wait at least 1/2 an hour before serving the kofta curry with flat breads / rice or even toasted breads.





Friday, 9 August 2019

ORIENTAL STYLE CHICKEN & SPICE COATED BATTER FRIED EGG



You see how self centric I am, I had to share something I enjoy on this day, not really thinking of the vegetarians around or of those veg lovers among my readers. I do not plan anything much ahead, I am not an organised planner, the husband can give you all an well described note in support of it. I had some boneless chicken in the freezer which I used in an evening last week. I actually went to the Indian Super Store on that day and got a bottle of Ching's Oriental style sauce back home. There is an aberration of that particular spelling, do not know clearly which one is the corrupted form of the other.


I do not enjoy chicken as before is true, I enjoy tender chicken fries or popcorn chicken and in Oriental sauces, minced chicken kebabs, the only curry with chicken I am enjoying now is a light soupy "robibarer murgir jhol" type I do in a microwave. The thick curries and kormas are not going down well with me, I keep doing them for the men, skip my share of chicken and taste a bit of the curry. Curries with almonds and milk and ghee together are getting difficult to digest for me, its an "ada-jirey bata diye patla jhol seasoned Bengali pet... that is stomach".. How I wish to survive on "choto rui, katla, tyangra, aar, kajoli, pabda, koi er patla jhol" majorly. That is the reason I am absolutely disliking eating at speciality restaurants while in Kolkata, there I wish to visit the local market, buy my kind of fish and vegetables, cook them and eat. On my last visit, I did not make any attempt to buy "hansher dim".. duck eggs, one reason is that it is summer... they rot faster in the heat, then if your man is so fond of eggs and more of duck eggs, you feel awkward eating it alone. It is better I cook something which we would enjoy together moderately, in fact our son gets overjoyed to see this kind of non-vegetarian platter ORIENTAL STYLE CHICKEN & SPICE COATED BATTERFRIED EGG. Both my men enjoy sleek platters of homemade bread with suitable vegetarian and non-vegetarian sides, a variety of fried rices. Their life is sorted out, I have a mental block here at this point, I told my loving readers several times that I experience severe amount of identity crisis if I do not cook authentic Bengali often. You can see below I was cooking "kochur shak"that is taro leaves, this time with smaller prawns simultaneously on that day.


If you have a Cristine, you can prepare them often, my men do not fancy such kind of Bengal's signature, pride, history associated to food .... I do and I keep cooking them though in less frequency. I share them with few of my Bengali neighbours. They too send me good food but when one of their mother is here for six months every year, I get to eat my preferences coming from her, "kathaler bichi + aloor dalna, potoler bharta, kathaler bichi diye niramish tarkari".... I immediately switch back to an "egaro-baro kathar opor birat bagan ghera bari, gorur goyal, dhan sheddo kora, jatitey chal guro kora, chirey-muri bhaja, pithey-puli banano, moya banano, chatey bori... achar.. sheyoi shukono, jhorey baganey aam porey thaka o ta kurono, kamini gachey shap joriye thaka, khater nichey jomano narkol o ta bosnia korey biker kora".... I did not want to shift to Kolkata from that home, how come I would get over that nostalgia? However, that does not stop me from baking often, I prepared a decent garlicky bread yesterday evening, just today I cannot associate Bengal, India or any other place other than this island and it's neighbours in particular to my share, it is unfair. I could not name the egg dish "byashoner golai moshola makha dim bhaja" which is actually so. I must show allegiance to my second home today that has given us safety & security, feeds our stomach.



I need not mention either what the occasion is, if I have learnt any good lesson from the blogger friends around, I will not do that. Let me call this non-vegetarian delight with boneless chicken and egg ORIENTAL STYLE CHICKEN & SPICE COATED BATTER FRIED EGG an Asian Delight that the entire world would love to have.



INGREDIENTS FOR THE ORIENTAL CHICKEN :

BONELESS CHICKEN : 500GM [PORTIONS FROM THE BREST PREFERABLY]
CUBED ONION : 1MEDIUM TEA CUP
SLITTED GREEN CHILLI : 3-4
SZECHUAN SAUCE : 100-150GM [I USED STORE BOUGHT]
SOYA SAUCE : 2TBSP + 1TBSP
CORN FLOUR : 2TBSP
REFINED FLOUR : 1TBSP
WHITE SESAME SEED : 1/2TSP
BLACK PEPPER POWDER : 1/4TSP + 1/4TSP
VINEGAR : 2TBSP
SUGAR : 1/2TSP
GINGER PASTE : 1/2TSP [MINCED PREFFERED]
GARLIC PASTE : 1TSP [MINCED PREFERRED]
SALT : AS REQUIRED
OIL : 50ML, THE EXTRA CAN BE RESERVED FOR A LATER USE



INGREDIENTS FOR THE SPICE COATED BATTER FRIED EGG :

BOILED & HALVED EGG : 4-5
TURMERIC POWDER : 1TSP
CUMIN POWDER : 1TSP
CORIANDER POWDER : 1TSP
CHAAT MASALA : 1/2TSP
RED CHILLI POWDER : 1/2TSP
GRAMFLOUR : 4-5TBSP
REFINED FLOUR : 2TSP
SALT : AS REQUIRED [REMEMBER CHAAT MASALA HAS SALT]
SUGAR : 1/2TSP
OIL : 5-6TBSP


PROCEDURE :

Let us prepare the Oriental Style Chicken first.




I do not have the patience of chef Sanjot Keer who the other day I saw was so minutely slicing each cooking strips into same sizes for a stir fry item may be. I watch a few of them including that little boy of Cooking Shooking? or even Sayan's Kitchen too. Sayan knows the art well, do not know why his food pictures look overly dressed up to me, as if like an excess of make up on a face. Mr. K's casual cooking style rules over me though. So, I just chopped them into smaller cubes. 

I washed the chicken cubes, drained the water. I pat dried them and marinated them with vinegar, little salt, 1/4tsp black pepper powder, 2 tbsp soya sauce. I kept the bowl aside for 45 minutes.

Meanwhile, I prepared a mixture with the Szechuan sauce, 1tbsp soya sauce, 1/4tsp black pepper powder, sugar and salt.

After 45 minutes, I drained the marinade from the chicken and added very little salt, the refined & corn flour to it.



I folded in well and kept aside for 5 minutes. I heated 50ml oil in a wok. We are supposed to deep fry the chicken pieces but I do not wish to reserve too much of excess oil.

Once hot, I fried the coated chicken cubes in batches until light brown.



Once the frying was done, I took off the excess oil leaving behind 2tbsp oil. I added and stirred the ginger garlic paste in it for 11/2-2 minutes.



I added the cubed onions and slitted green chillies, stirred until the onions turned translucent pink. 



I added the fried chicken pieces, the prepared sauce  now and stir cooked for 2-3 minutes. 



I added the white sesame seeds, mixed well and we are done. The best is to serve it immediately.



The above wok went to the dust bin, I got a heavily discounted one yesterday at Isetan.... the simple pleasures of life. 

Now this South Asian style Spicy Egg.



You all know how to boil egg, it is so universal and you are not Parvin Babi's screen avatar. Then there is a point here, if I cannot insert a figure to an excel sheet even in 2019, August, there must be people like an on screen Parveen Babi. 

Boil your eggs for not more than 4-5 minutes. Once cool, de shell, wash and half. Add salt, half of the  turmeric, the cumin + coriander + chaat masala + half of the red chilli powder and marinate well. Keep aside for few minutes.



Prepare a batter with gram flour, refined flour, rest of the chilli powder, salt, sugar and little water. Beat until when there is no lump.


Heat oil in a wok, coat the egg pieces well with the batter and fry them in batches. Here too deep frying gives you a better result, I however have a mental block, may be so my "gulab jamuns" are not ok most of the time.



We enjoyed them hot and fresh with steamed rice, ghee, salad!