Friday 11 December 2015

GREEN PEA DUM ALOO N RADHABALLAVI



This dish is an ode to my college days. Our college was at the centre of old and famous sweet shops and movie theatres. This was a dish served at the sweet shops. Some of us spent more time in these two places rather than the classrooms. A bowl full of dum aloo, two radhaballavi, a roshogolla or chaner jilipi or sandesh was a blissful brunch / lunch for us. Although we took packed lunch boxes from home, we always had space for these. We were always hungry. Those shops are still there, ailing actually in the shadow of big brands. Wish we could do something to revive them.

I remember at home, radhaballavi was not done much. Dum Aloo was accompanied by luchi or paratha and green pea stuffed kachoris in winter..... ahh sheer bliss! I am a hardcore foodie , ate like a demon once. These days I am not allowed to; yet, I do not follow a strict diet chart! Where is the fun of living then? 

Radhaballavi is a kind of lentil stuffed poori. Let us cook the combo meal! I have used Chana Dal / Cholar Dal / Bengal Gram Lentils stuffing here, may be following another recipe! I forgot to mention whose recipe I followed! Mine is authentic or not, it is tasty! One day, I would ask the sweet shop owner at Hathibagan, Kolkata what they use in the stuffing! I think I was more or less in the right track!




INGREDIENTS :[for the dum aloo]

Potato : 2
Green Pea : 1/2cup
Tomato : 1medium
Ginger Paste : 1tbsp
Cumin Powder : 1tsp
Coriander Powder : 1/2tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Sugar : 1/2tsp[optional]
Oil : 3tbsp

INGREDIENTS :[for the poori filling]

Bengal Gram dal[chana dal] : 1medium cup
Cumin Seed : 1/4 tsp
Coriander Powder : 1 tsp
Cumin Powder : 1 tsp
Red Chilli Powder : 1tsp
Cinnamon Powder : 1/4 tsp
Salt : As Required
Turmeric Powder : 1tsp
Sugar : 1/2 tsp
Oil : 1tbsp

INGREDIENTS :[for the poori dough]

Refined Flour : 2 coffee mug
Semolina : 1/2 of a coffee mug
Salt : 2-3 pinch
Oil : 1 tbsp + enough to deep fry 
Water : As Required

METHOD :[Green Pea Dum Aloo]

Peel, wash and cut each potato into 4 pieces!

Apply little salt and turmeric.

Heat the oil in a wok, fry the potato pieces till golden brown. Keep aside. Temper the oil with a bayleaf and cumin seeds.

Add ginger paste and fry for a minute.  Add the cumin powder, coriander powder, red chilli powder, turmeric powder and salt. Stir well for 1/2 a minute.





Add the fried potatoes to the spice paste. Stir for 2-3 minutes. Add 1 small cup water. Let boil at medium to low heat for 4-5 minutes.

Add the green peas & sugar! Let cook for 2-3 minutes. 





Transfer to a serving bowl.



METHOD :[the filling for the poori]

The Bengal Gram Dal / Cholar Dal / Chana Dal has to be soaked in hot water for 2 hrs and pressure cooked in 1cup water up to 2 whistles. Let it cool. Blend it in a blender.



Heat the oil in a wok. Temper with cumin. Fry for a minute and add the dal paste. Stir for a minute.

Add the spice powders, salt, sugar. Fold in well. Cook until the dal mix gets stickier. Add the refined flour now and fold in well. Take down and let cool. 







METHOD :[RADHABALLAVI]


Take the refined flour & semolina in a wide mouthed bowl. Add the salt and 1 tbsp oil. Keep rubbing with your palm for 2-3 minutes. Add water little by little and keep rubbing until a dough is formed. Cover it for 1/2 an hour with a towel.

Remove towel and rub once again. Make medium size balls and make pockets. Fill each pocket with the dal fillings. 

Close the mouth of the ball. Do same with all of them. It look as this.

With a rolling pin, roll into roundels. Do not press too hard, or else the stuffing may come out. 

Heat oil in a wok and fry each at a time, until both sides puff up.






Serve the radhaballavi with the Green Pea Dum Aloo. An accompaniment of rosogolla or pantua or chanar jilipi or jilipi would just be fine.




Thursday 10 December 2015

ECHOR CHINGRI [GREEN JACKFRUIT WITH PRAWN]








Echor Chingri- A dish prepared with green jackfruit and small prawns. A Bengali delicacy which was served in Bengali weddings and other important ceremonies even some 15-20 years back. That was when we did not feel shy to flaunt and follow our own tradition. At any Bengali ceremonial function, the food fair was predominantly Bengali, as it should be. I am not regionalistic but there is a need to protect and follow our own tradition. Some regions of India strictly follow it and I so much respect that.

In such a scenario it is necessary to keep our traditional recipes alive, hence this urge to compile. We prepare a vegetarian curry with jackfruit  and at times add a special touch to it cooking it with small prawns. This dish goes very well with steamed rice. Let us do it. On that day, we also had "mulo diye bhaja moong er dal, dried anchovy bhandhakopi diye, begun-aloo-ucchey bhaja." Our homes usually fry the potato pieces and raw jackfruit pieces after boiling, I avoid it for less consumption of oil.






INGREDIENTS :

Echor[green jackfruit] : 500gm
Prawn[small sized] : 150gm
Potato : 1 big
Green Chilli : 2-3 [slitted]
Ginger Paste : 2tsp
Cumin Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 2tsp
Cinnamon Powder : 2pinches
Green Cardamom Powder : 2pinches
Cloves Powder : 1pinch
Cumin Seed : 1/4 tsp
Bayleaf : 1
Sugar : 1tsp
Oil[preferably mustard] : 4tbsp

METHOD :

Grease your palms with few drops of oil. Cut the skin of the jackfruit, cut half and further discarding the mid section. Now, cut them into small cubes. Take out the seeds and discard the yellowish outer skin. Wash them, take is a vessel with enough water and put for boil. Add salt and turmeric.






Clean the prawns thoroughly, devein and wash. Apply salt and turmeric. Peel, cube the potato, wash and rub with salt & turmeric.




Once the raw jack fruit pieces are 60% done, reserve them in a colander.




Keep aside. Lightly fry the prawns and take out. Prepare a spice paste with the ginger paste+salt+cumin+coriander+red chilli+ turmeric powders adding 1tbsp of water.



Temper the same oil with cumin seeds and bayleaf. Add the spice paste and fry for a minute. Add the potato pieces and stir cook for 3-4 minutes.





Add the fried jackfruit pieces and fold in well. Stir for 2 minutes.


Add water about 2 coffee mugs of. Cover and let cook for 8-10 minutes.


Open cover and add the fried prawns and the slitted green chillies. Fold in well and cover cook at low heat for 4-5 minutes.


Uncover and add the cinnamon, green cardamom and cloves powder, sugar and stir well. Let boil for 1/2 a minute.


Serve with hot steamed rice.









Wednesday 9 December 2015

ALOO CHANA CHAAT



Chaats and Slurps have become synonymous for me these days. I am so much loving them that I keep doing it for myself, rest in the family are not chaat lovers. On the contrary, food is something you enjoy in the company of others. Though they say, it is very essential to pamper self, to do or have what makes the soul happy. Perhaps, the upbringing/values taught are such in the entire subcontinent, by default the lady of the house cannot think beyond her family, her personal likes and dislikes takes a backseat. It has got nothing to do with lack of freedom or anything  in the present day situation, it is just the frame of mind we are stuck in.  It is a debatable issue and need not continue here.

What I was trying to say is, I keep a chaat item whenever there are guests at home. Looking back, I remember a cute, funny story regarding chaat. Though not a favourite then, all of a sudden I started loving them while I was expecting. I was severely restricted from having them by the senior man. Completely ignoring it was in the interest of the mother and child, I felt it was a serious threat on my freedom. Looking for an opportunity, one day I got it. A lazy afternoon, the man was sleeping, I heard a vendor passing by... irresistible calls to have his 'ghugni'... I leaped to the balcony, asked him to stop, had it to heart's content. Reactions started after 1 hour when I started feeling sick and thrown out everything. A sleepless night with a wiser soul was spent, next 10-12 years I did not have chaats, neither was I much into variety cooking being so busy looking after my son. Cooking was limited exclusively to Bengali regular dishes.

It is now that I try this or the other. The teen is busy in his own world n mamma in the kitchen. The other day I prepared this Aloo Chana Chaat and enjoyed a spicy chat session with our visiting friends. An easy to do dish, which is yum and healthy, with no oil used in it. Who says Chaats cannot be healthy? My son's doctor once said feed your son homemade panipoori at times, no problem. If you feed your child same old thing everyday, they will tend to hate food. 'Homemade' is what is important.
Let us do this quick, easy dish together.

INGREDIENTS:
Chana[chickpea] : 1[medium]cup
Potato : 2medium]
Tomato : 1[medium]
Onion : 1[small]
Cucumber : 1[medium]
Green Chilli : 2
Sev[fried gramflour noodles] : 2tbsp
Coriander Seeds : 1/2tsp
Cumin Seeds : 1/2 tsp
Dry Red Chilli : 1
Salt : As required
Chaat Masala : 1tsp
Coriander Leaves : 1sprig[chopped]
Green Chutney : 1tbsp
Lemon Juice : 2tbsp

METHOD :
Soak the chickpea over night in hot water. Next day pressure cook it in enough water  up to 2 whistles adding salt. Drain the water once cool.

Dry roast the dry red chilli, coriander and cumin seeds and ground them to a coarse powder. Wash the tomato, coriander leaves, green chilli and cucumber, chop them. Peel, wash and chop the onion.

Peel, wash and boil the potatoes in enough water. Once cool, drain the water and mash. Add salt, 1/2tbsp lemon juice, coarsely ground spices and mix well.

Arrange the boiled chickpeas in a bowl. Add 1/2 tsp lemon juice and little salt if required. Mix well. Arrange the potato mix on it. 

Add little salt to the chopped onion, tomato and cucumber and arrange over the potato mix. Add chopped green chillies. Sprinkle with chaat masala, pour the green chutney on it. Add 1tbsp lemon juice.

Add the sev and chopped coriander leaves. Refrigerate and serve chilled!!








Monday 7 December 2015

SEMAI ER PAYESH/VERMICELLI KHEER


In India and other countries of the Indian Subcontinent, vermicelli is known by various local names. In Bengali, we call it shemai/semai. Vermicelli is used in a number of dishes including a sweet dessert, made in a similar way as of rice pudding. Upma is also made with vermicelli in many parts of India, adding various vegetables to it. Semai Payesh/kheer is not an authentic Bengali dish as of Chaler Payesh/Rice Kheer. It may have started as an experimental alternative to Rice Kheer, which gradually may have been accepted as a much loved homemade dessert.

I remember Shemai er Payesh was welcomed in our home when I was in High School and my brother much younger. I had always been a food lover but my brother had always been choosy. Hence, mom tried to bring in variety in food. We accepted it as a good dessert option and then it continued to be prepared on a regular basis at home. It takes less time to prepare than the rice kheer, ingredients been more or less same. Let us proceed with the recipe.

INGREDIENTS :
SEMAI[VERMICELLI] : 1/2 medium cup
MILK[FULL CREAM] : 1lt
SUGAR : 1medium cup[or as per your taste]
CASHEW : 8-10[halved]
RAISIN : 10-15
GREEN CARDAMOM : 2-3
BAYLEAF : 1
ROSEWATER : 3-4 drops.
GHEE : 1/2tsp

METHOD :
Pour the milk in a heavy bottomed vessel and put for boil. Add the bayleaf.

In a wok, heat the ghee. Add the cashews, saute for half a minute and keep aside. Add the vermicelli and fry in ghee until light brown. Keep aside. Soak the raisin in water for an hour, drain the water.

Let the milk boil till it reduces to 500ml. Add the sugar and let boil for another 5-7 minutes. Stir continuously.

Add the vermicelli, raisins, cashews and lightly crushed green cardamom. Let boil for 3-4 minutes. Add the rosewater, stir and switch off.

Once cool refrigerate and serve chilled!!


Sunday 6 December 2015

CHILLED PASTA SALAD


I have learnt this dish from a dear friend. She prepares scrumptious starters. This Chilled Pasta Salad dish she usually serves alongside kebabs. I keep learning recipes from my surroundings. At times I improvise on them or sometimes just remake them in my kitchen. This typical Indian cook does at times cook different, if only she has the ingredients ready in hand..... My western and middle-eastern food loving men have to visit restaurants for those kinds. I do not like messing up with cooking, I do what I am comfortable in.

In this pasta dish, we can add things to our preferences. Lots of vegetables, sausage, boiled chicken, eggs, mayonnaise. In a low caloric version, we can substitute mayo with olive oil. Since I prepared it for my guests, among which there were little ones, I used mayonnaise. Let us do it.

INGREDIENTS :
Pasta[spiral or otherwise] : 200gm
Tomato : 1
Cucumber : 1
Green Pea : 2tbsp
Sweet Corn : 2tbsp
Parsley[chopped] : 2tbsp
Egg[boiled] : 2[to garnish]
Mayonnaise : 2-3 tbsp
Salt : As Required
Black Pepper Powder : 1/2tsp

METHOD :
Boil the pasta in enough water with little salt added to it. Drain the water and wash with cold water again.

Chop the washed tomato and cucumber . Boil the green pea and sweet corn for 3-4 minutes, drain water. Boil the eggs n cut into smaller pieces. Wah and chop the parsley.

Add little salt to the tomato and cucumber. In a serving bowl take the pasta. Add tomato, cucumber, boiled green peas and sweet corn, parsley,  black pepper powder and mix very well.

Cover and refrigerate. Take out after an hour, add the mayonnaise. Fold in very well and serve.




Friday 4 December 2015

PANEER CAPSICUM


Paneer[Indian Cottage Cheese] is a very versatile ingredient to cook, specially for a largely vegetarian population in India. I find it very handy and easy to prepare. Besides, high in protein, it is very healthy to have and a good alternative to meat.  My son and me are paneer lovers and prepare it quite often. Earlier, at Bengali homes, paneer was made at home curdling milk, we called it chena, softer in texture. Paneer was available at shops much later. There might be a fine line of difference between Paneer and Chena which I do not know.

Since its a regular at home, I try to prepare it in different ways. This time I prepared it with capsicum in a typical Indian spice mix. The slightly tangy, spicy paneer dish goes very well with any kind of South Asian flatbreads. Let us do it.

INGREDIENTS :
Paneer[Indian Cottage Cheese] : 250gm
Capsicum[Shimla Mirch] : 1[small]
Red Bell Pepper : 1[small] optional
Tomato : 1[big]
Onion : 1[big]
Plain Yogurt : 1/2small cup
Ginger Paste : 2tsp
Garlic Paste : 1tsp
Cumin Powder : 1/2tsp
Coriander Powder : 1/2tsp
Turmeric Powder : 1/2tsp
Chilli Powder : 1tsp
Garam Masala Powder : 1/2tsp
Cumin Seeds : 2pinches
Salt : As Required
Oil : 3tbsp

METHOD :
Cut the paneer into your desired shape and apply little salt. Cut the tomato, deseed and wash. Peel, wash and slice the onion. Cut the veggies into cubes and wash. Rub with salt.

Heat oil in a wok. Temper with cumin seeds. Add the onion slices. Fry till golden brown. Add the ginger n garlic paste and fry for 1-2 minutes till the raw smell goes.

Add the tomato pieces, salt and turmeric. Keep stirring till the tomato pieces melt. Beat the yogurt and add to the wok. Stir till the mix separates from the oil.

Add the cumin powder, coriander powder, chilli powder and stir for 1/2 a minute. Add the veggies and stir at high heat for 1 minute. Add 1/2 cup water.

Once the gravy comes to boil, Add the paneer pieces. Let boil for a minute. Add the garam masala, stir and let cook for a minute. Its done.

Serve hot with any kind of South Asian Bread!!