MY STYLE MOULDED COCONUT SWEET

 This kind of recipe gets me festive feel. Anything thats associated with growing up, be it recipe, memory, read, watch is nostalgia, which in itself feels festive inside. Things as simple as set of needle, thread, Cinthol soap, Sunsilk shampoo, couple of such things I get to see in  neighbourhood shops, in super markets here in Singapore makes me happy! They get me back to days, incidents I might have forgotten. I realise, I didn't forget, they were hidden in my subconscious. I wonder if I could see them around if we stayed in Iceland, Greenland. There are reasons why I consider working, staying in Singapore as one of top choice for expats. 

Wherever you stay outside of your own country, you may have to face certain odds. I haven't faced that much. If we don't contribute enough culturally, socially; form ghetto; they would treat us with suspicion, be unfriendly! I meet people, talk, carry in heart if I get impressed!

Its Saturday, 6:30 pm, I feel tired. Post shower, morning prayer, I went to shop for Deepaboli / Deepavali / Diwali / KaliPujo; came back, did cooking. I would share them in social media handles early next week before Bhai Phota / Bhai Duj. Although tired, writing blog, sharing recipes is pleasure. My readers know there is no irritation involved in it. During any festivity, we would be active more. I can see other food bloggers share lot more relevant recipes than I do! All activities around feel festive to me. 

In foreign lands, if you ain't in festival venue, you don't get feel. But I get, in small things I do; lighting tealight candles, a lamp, decoring my God altar. I cannot decor how I wish, its not always about expenses, I fear fire hazard. We are supposed to light earthen lamp in every room, toilet, kitchen, every corner of our home, today, tomorrow. I would just put few in a safe centre. This is a closed flat with less open space. Each year I urge in public, to celebrate safe, be careful. The accidents that happen are saddening!

For Festival of Light, let me contribute this MY STYLE MOULDED COCONUT SWEET! Sweets & Snacks flow in our homes during this festival. This coconut delight is regular in Bengali Homes. Families use semi-solidified milk / khoya kheer to enhance taste, bind together shredded coconut. Attempting to make it vegan, gluten-free, I lent extra cooking time to this Bengali Mishti / sweet, "narkol er chachi sandesh"! Anyway, its time consuming recipe. Without using any kind of milk product, it took me more than required time to finish! When my arms pained, Cristine kept stirring. 

As usual I am missing son. Neither him, nor his father are God Fearing! He doesn't speak much, don't know if he would celebrate with friends. Until he settles down with job or business, get someone to wake up together, a mother feels more of sorrow on special days! He enjoyed having whatever special I cooked. Yet, life must go on, I only wish my son has few friends to talk to, eat together!

INGREDIENTS :

SHREDDED COCONUT : 500 GM

SUGAR : 200 GM

GREEN CARDAMOM POWDER : 1 TSP

PROCEDURE :

Our families use semi-solidified milk for binding shredded coconut but I wanted vegan, gluten-free sweet. Here we go.

Paste shredded coconut in blender in batches, adding little water each time. Transfer to bowl.

Add 160-170 gm sugar to heated wok, add a coffee mug of water. 

Cook at low heat to get a sticky syrup, one string consistency. 

This would not speed fast process, coconut release water.

Add pasted coconut to sugar syrup. 

Keep stirring continuously for 35-40 minutes. Add rest of sugar. Keep stirring until coconut binds well, release oil, drying up water.

Add green cardamom powder, fold in well. Transfer to plate, let cool. 

Excess cooking may turn coconut mixture dry, impossible to shape. We need to be careful.

Choose mould of choice, wash, dry, grease with oil. Take out portions, press, sweet is done.

We have to shape them when coconut mix is still warm.

MY STYLE GREEN PESTO MACARONI

 I didn't click stepwise pictures for this bowl of pleasure, I didn't have plan to blog about it. My readers know I don't enjoy usual pasta varieties unless it's aglio alio, I keep cooking my choice of pasta bowls that world may consider awkward, weird! I don't mind, individual taste matters. It was just a day last month, had good amount of green herbs in stock, proceeded with the recipe! I tasted spoonful, it clicked, then took 5-6 minutes clicking a few, I felt I must share the simple recipe with my loving readers!

It isn't my kind of day, raining harder now! If atmosphere isn't shiny, bright; it feels damp inside. Morning wasn't this clumsy, I had to do routine visit to GP! Carrying an umbrella walking gets difficult. I can take bus but walking is part of workout. GP, his team of sisters don't treat watching me in social media. It's big relief, thats happy place. I think they enjoy real games of cricket, football, water polo, Formula-1, etc. I speak against obesity, never see shadow, rebuke on my GP's face! He is one of cutest overweight persons I met. Either he didn't see me in social media, doesn't know I am food blogger[I never told], or he believes in real life interaction between me & him, my behaviour towards him & his team. 

I am scared now what to share here, Blogger is changing policy. I don't get clearly what it doesn't want in our blogposts, better I don't share what I eat outside, where I eat. I am not the kind to break rules. Those I would share in different social media handles. I fast on mornings I visit GP, fasting blood sugar is measured. If reading is good, I overeat thereafter; enjoyed Teh, Lo Mai Gai[kai?], steamed cake today! In the afternoon had upma, coffee. I can't have hot coffee with milk, sugar; get wind, acidity. Thereafter, kept having 1/4th of this sweet, 1/2 of that snack. Tomorrow again to set right my diet. I don't do right diet but measured diet.

Can you see the layers in Paratha / flatbread? Yesterday, got layers better! I make great instant idli, secret is to use more plain yogurt, less water! Of all rice meals, what do I love most? It's watered stale rice, fritters, salt, green chilli, onion! I want nothing else, can have 3-4 times a week. 

 

Yesterday, I was cooking, I enjoy! The baked snack needed be better, coconut sweet stole my heart, family recipe it is. Let me wish Saturday or Sunday morning with its recipe. I baked a cake too. 

Its 6 pm, I wish to wrap up, relax! Whats my plus point? Its missing a former colleague learning they left island, who I didn't interact with, met regular, even rarely. Feeling deeply for fellow humans is definitely my characteristic feature. I get angry easily, not with everyone but also with strangers. Then someday, I may cool down, may not, I don't erase memories I am keen about keeping within. Not necessarily I am right, or they have wronged me; its my habit of getting off, on every now & then. Better I keep cooking, gift recipes. I am happiest when I serve on your plates! 

Many of you would love MY STYLE GREEN PESTO MACARONI! Noodles we are having since early 80's, pasta I tasted first over a decade back. I prefer cooking pasta without cheese, at times sprinkle parmesan! This bowl is vegan, hence vegetarian. Not cheese, peanuts got creamy texture; my Thecha love was at work. It can be had as main dish or as snack anytime of day. You may skip 1-2 cloves of garlic but it would be compromise on taste.

INGREDIENTS :

MACARONI : 100-150 GM

FRESH CORIANDER : A BUNCH OR TWO

FRESH MINT : A BUNCH

BOILED BROCCOLI : 5-6 FLORETS

GREEN CHILLI : 2

GARLIC CLOVE : 2

SKIN OFF ROASTED PEANUT : A HANDFUL

LEMON JUICE : 2-3 TBSP

SALT : AS REQUIRED

CRUSHED BLACK PEPPER : 1/4 TSP

ITALIAN ALL PURPOSE HERB : 1/4 TSP

OIL : 1 TSP + 1 TBSP [I PREFER OLIVE OIL FOR ANY DIP]

PROCEDURE :

Boil pasta in enough boiling water adding little salt, 1 tsp oil. Drain water once al dente pouring into a strainer.

Wash fresh coriander, mint discarding root ends. 

Wash green chillies. Peel garlic cloves, wash. 

Blend together fresh herbs, boiled broccoli, roasted peanuts, salt, green chillies, lemon juice, oil! Try not to use water, let peanuts be little chunky.

Heat 1tbsp oil in pan, add pesto, stir for a minute. 

Add black pepper, Italian herb mix.

Add boiled macaroni, give it a good mix. Serve. You may enjoyed it cold too, as you wish!

CUSTARD POWDER RED VELVET CAKE

 Easier was my life when I didn't know details about Halloween! When festivals overlap, I face challenge as food blogger, what relevant recipe can I share for dear readers? I fear ghosts yet believe they won't harm. Halloween makes ghosts look friendly. If I share recipe on occasion of Halloween, thats because kids are associated with this event. About 10-12 years back, neighbourhood kids knocked our door, I got an idea about this event! Our weird son even though home wouldn't meet these kids, neither go celebrate with friends. Since then, I at least stock some chocolates, what if kids knock door? Their parents are innovative, how sincerely they do make up for kids. I was hopeless in this matter. Each occasion approached, I ran out of ideas about preparing son. His father enthusiastic in these matters, he had been sailing that time. Three of us spent only 10 years together!

I was interested taking out son, dine at different places, buy him Hot Wheels each outing. That he waited for entire week, I tried my best to be his father too. I learnt cooking wanting to pack his lunch box with homecooked food. In fact, I love cooking, till date I cook, other food blogger friends shifted interest to other areas. I keep writing recipes in blog, eat what I cook, eat out. If I don't do what I enjoy doing, I would stop living. I don't work, I need to remain fruitfully engaged!

How I am writing I don't know, its Sahir Ludhianvi numbers playing  on television! We read about real life account of Sahir Ludhwanvi, Amrita Pritam, Imroze's love triangle, we don't get bored. Its 10pm, Wednesday, 28th October, I am writing, want to share blogpost early hours tomorrow. I wish to go out somewhere tomorrow day time. Past one month I couldn't go out here & there, its festival time for us! I love going out to nowhere, sit, brood, eat, come back to resting place called home. My daily walks keep happening, else I would go crazy, health parameters would go frenzy.

Its morning, 6:40 am, 29th October, I am craving for those snacks or paratha or idli or poha or utthapam or warm bowl of soupy noodles with tea, coffee. Oolong tea is my favourite, few Twinnings variety, tea infusions. But I don't have food until I finish morning prayer after bit of exercise or swim, shower. Thereafter, I would sit with brunch, set music aloud. The rest remains busy at work! I want son to join latter group asap! Why tech industry had to get into crisis now, why our kid / kids are facing challenges in spite of holding good cvs is good enough reason for my disappointment. Yet, I continue doing what interests me, we must live well. I cook, write blog, listen to music, sing a bit too, do some random clicks.

I had been trying to bake decent cake since last Monday, baked fruity one with grape juice, banana, strawberry paste, etc. It looked beautiful, I felt it didn't fluff up well, texture is pudding like. Also, artificial fruit flavours I dislike, "fruit loops" is supposedly worst breakfast we serve kids. Our son too had but I didn't let him much. The day before I baked another, used oats that spoilt the colour of strawberry paste, didn't get fluffy either, got upset. Attempting vegan, gluten-free cakes is issue. Refined Flour, egg get best cakes. Yesterday, baked this CUSTARD POWDER RED VELVET CAKE, also vegan, gluten-free; vegetarian. I bought custard powder and red edible food colour; rice flour, banana, coconut powder, baking powder, baking soda, sugar, vanilla essence, gula melaka syrup, banana, frozen shredded coconut I keep. I don't buy expensive ingredients to cook recipes, Curry and Spice is budget friendly blog!

INGREDIENTS :

CUSTARD POWDER : 1/2 COFFEE MUG

RICE FLOUR : 1/2 COFFEE MUG

COFFEE POWDER : 2 TSP

BAKING POWDER : 1 TSP

BAKING SODA : 1/2 TSP

PSYLLIUM HUSK : 1 TBSP

SUGAR : 5 TBSP + 1 TBSP

GULA MELAKA SYRUP : 3 TBSP [SPECIFIC OF SOUTH EAST ASIA]

DESICCATED COCONUT : 1 TBSP

SHREDDED COCONUT : 2 TBSP

COCONUT MILK : 1/4 CUP

BANANA : 2 SMALL SIZED OR 1 BIG

RED EDIBLE FOOD COLOUR : 1/2 TSP

VANILLA ESSENCE : 1 TSP

OIL : 2 TBSP

PROCEDURE : 

Take custard powder, rice flour, baking powder, baking soda in bowl, whisk.

Add mashed banana, shredded coconut, mix well.

Take together coffee powder, coconut milk, red edible food colour sugar, oil, gula melaka, vanilla essence, beat. Add to flour mix. Give it a mix.

Add psyllium husk, beat well. I forgot to add it in first step, you better do that.

Cover, keep at rest for half an hour.

I used basic OTG to bake. I preheated oven for 15 minutes at 180*C.

Meanwhile grease cake tin with oil, dust with rice flour. 

Pour batter, tap on kitchen counter. 

Place inside oven. Bake at 180*C for 40 minutes. 

Temperature setting in every machine differs, baking time varies!

Once done, let it cool. Loosen sides with plastic knife, turn over onto a plate.

Powder together desiccated coconut & sugar, dust over cake at room temperature. Enjoy!

SOFT MELT IN MOUTH FUDGE

I thought of preparing, blogging about traditional sweet associated to memories. For long wanting to blog about traditional Bengali sweets "Dorbesh, Chitrakoot, Jilipi". They are neither vegan nor gluten-free, ain't easy make. On this auspicious occasion of Durga Puja, I aimed to reach various corners of world, this blog's strategy for past few years. I don't know if my wish confuses others, I held priority is to blog about Bengali recipes. I wanted to minor changes in introduction of blog,  can't. Lack of technical knowledge didn't let upgrade blog . We need to follow latest trends! Man & son don't stop me, didn't help upgrade my blog!

My wish to reach more people has point, business isn't on mind alone; Durga Puja encompass everyone! Its homecoming for Goddess Durga, kids, whilst her man stays home in Himalayas! No boundaries are set these few days, we eat with all heart, wear best from wardrobe, show off! There's no austerity, penance but grandeur. Pure joy of few days makes us sadly bid goodbye to Goddess, kids; we start waiting for next year. My concern is denial of rituals. Commercialisation of it hurts me although many small businesses thrive, survive based on Durga Puja. Organisers may arrange for fairs, entertainment shows days prior to start of Durga Puja! Like here they do long before Diwali commences.

If ritual is to uncover Goddess', kids' faces on prescribed day, I wish thats followed, tradition needn't be denied. We enjoy Durga Puja in Singapore thoroughly. If in Kolkata, would prefer attending temples, Belur Math! In fact, all condominiums there celebrates it, thats great fun to be!

Our mother actively takes part in Durga Puja rituals locally, she's strictly ritualistic, her mother too had been, I inherited little. Yesterday, I was out for long hours to buy flowers, snacks, etc. Blogger would get some new rules from December, I don't know if mention of product, eateries would go against rules, need be cautious.

I like Bhakhri, bought after long time, I can make it. Yesterday, had "Mirchi Bhaji, Dahi Vada"at Madras Cafe; cheap price, moderate taste; better food others around offer but pricing matters right?. I came home late, no one asked reasons; beauty of my man, our father's, pa-in-law's. My brother is adjusting given his better half listens to herself only. She is nice girl but!

Okay, monster man didn't accompany me yesterday even after several requests, for ages he didn't gift me jewelry! This year it wasn't on plan! Yesterday, couldn't resist gifting myself two light weight diamond finger rings from Mustafa Centre, Joyalukkas! Had man accompanied, I could have bought weightier stuffs. I save all year, buy this little.

Thickened milk isn't for my stomach, may not have cake from there, seems sweet. Local Bakeries make low sugar pastry cakes. 

My kitchen always buzzes with food.

Today, I would remain busy in kitchen; next one week I wouldn't cook, neither eat out. Its either "proshad" or home cooked food for us. One day we may hunt a cafeteria.

I do love Rajma-Chawal. Food brings us closer, Durga Puja too. To greet everyone dearly on this occasion, I chose easy, vegan, gluten-free sweet SOFT MELT IN MOUTH FUDGE. Its"sandesh"without me using the name. It tastes "kaju katli" sans using lots of cashew nuts. I can't get out of my middle class mentality, nothing to exhibit except proving to be better each passing day! I wouldn't use kilogram of cashew nuts, instead added desiccated coconut, few almonds, cashew nuts to get vegetarian "muh mein ghul jane wala" sweet to celebrate any occasion; Eid, Navroz, Xmas, New Year! Son loves "Kaju Katli", man's sister would get mostly for him, consider this my humble try! We had similar "Badam Fudge" in Vizag, at friend's place! 

West Bengal stands for unity, harmony, should continue to. If others speak poor Bengali, we speak horrible Hindi. This home stays off petty things. Decades back, one 12 year old boy told this 37 years old lady; "vegetarians find fish, meat smelly, we can adjust; harmony is greater than ego", an old lady told, "you must live outside of Bengal someday, mingle with other communities to be open minded", I listened!

INGREDIENTS : 

CASHEW NUT : 15-16

ALMOND : 6-7

DESICCATED COCONUT : 100 GM

SUGAR : 4 TBSP

ROSE WATER : 1 TSP [OR CARDAMOM POWDER]

OIL : 1 TBSP [GHEE GIVES BETTER FLAVOUR, I USED OLIVE OIL]

PISTACHIO TO GARNISH [OR EDIBLE SILVER VARK]

THE AMOUNT YIELDS 9-10 FUDGES

PROCEDURE :

Dry roast all ingredients except sugar, oil or ghee for 4-5 minutes at minimal heat, do not let them brown.

Let cool, transfer to blender. Add 1tbsp sugar, oil or ghee, blend to a powder.

Add rest of sugar to heated wok / pan, 1/2 coffee mug water. Simmer for 2-3 minutes.

Add mixture, keep stirring at minimal heat until it turns to soft dough.

Add rose water, stir, transfer to butter paper. 

Cristine got rectangular shape! Rest for while.

Cut into shapes as per wish. 

Garnish with chopped pistachio / edible silver vark!

MIXED VEGETABLES OATS FISH SNACK

Sometimes blunder leads towards betterment, what seen is example. It was Sunday, Cristine wasn't around. I prefer day light for photography, hence went ahead. Each blogpost is project to me, I am sincere about choosing ingredients, cooking, writing blogpost! Shaping fish cakes, I went haywire, finally managed well. I am satisfied, we enjoyed having them with yogurt-cucumber cold sandwich!

I ain't sandwich fan, loved this one. I avoid having cheese, thankfully my stomach didn't rebel. Certain kind of food I used to dislike earlier, I enjoy nowadays! Southern Indian fried"vadai"I don't eat,"dahi vada / doi bora"I like. I avoid chaats at Southern Indian eateries. Madras cafe beside Mustafa Centre, Entry-1 sells"dahi vada"each for 2$, yesterday felt let me try! I liked, had cooling effect. They sell variety of snacks, sweets! I would go back soon.

I am writing blogposts frequently, each year during this time I do. Not really I like routined life, "I have to do" isn't my favourite phrase! However, curating new recipes, sharing with readers is pleasure. What I am meaning to say is do writers enjoy going too fast paced? I am just food writer! Routines kill pleasure, that I fear! My agenda isn't to talk about recipes alone! Formatting stories I aim for.

I am getting distracted, its 11pm, Tuesday, "Kalia" movie is been played, "tum saath ho jab apne"! We are Big B fans, I loved Parveen Babi, most natural glamour quotient Bollywood ever produced. Her tragic life should be included in psychology textbooks. How could an idol be lonely in real life. I wonder what causes schizophrenia! I had / have mental issues, not as severe as it. Babi had many male suitors, no lover. This is pathetic, princess of Junagadh died of lovelessness. We shouldn't fall prey of praises, accept it, enjoy, stay levelheaded; safest practice. One who genuinely expects your win never leaves, that doesn't require legal bond, just remaining by side works as medicine. 

My kind of "being"can be keeping fresh flowers, hanging door beads outside of main door, let people feel good, let them keep guessing who's it. Making people feel important is game changer, this world has someone somewhere to feel! May be Parveen wanted such companion without legal hassles. Not all relationships have to have name, lifetime promises, reason! Many such ailments occur from loneliness, wanted serving voluntarily without getting ill myself as in "Deep Jele Jai". 

In home, cooking MIXED VEGETABLES OATS FISH SNACK gets happiness. A sense of entitlement prevails at home, we own it, care for; otherwise no point being. Cooking it on Sunday with food packed in refrigerator meant wanting to have unusual lunch with man, I miss son while on such missions! I want him to cook these recipes. 

Before having, taking decent photographs of what I cooked is another kind of responsibility, my blog should look beautiful. Whatever we do, we must do it well, there isn't halfway for me. My initial plan was to wrap fish cubes in mixture of oats, vegetables, shallow fry until crisp. I found it difficult wraping. Time ran out, kitchen sink was full, I had to clean up post photoshoot, lunch. Most importantly, the non-vegetarian, gluten-free fish snack / starter / appetiser had to look good. I did what you see next, took help of oven!

INGREDIENTS :

BONELESS FISH : 500 GM [I USED SUTCHI FILLET]

LETTUCE OR CABBAGE : A HANDFUL

CARROT : 1 SMALL SIZED

GREEN BEAN : 6-7

GREEN CHILLI : 2 [I USED 1 GREEN 1 RED]

BLACK PEPPER POWDER : 1/2 TSP

ITALIAN MIX HERBS : 1/2 TSP

LEMON JUICE : 2 TBSP

SALT : AS REQUIRED

OIL : 2-3 TSP

PROCEDURE : 

Wash, cube fish fillets, using kitchen tissues, discard excess water.

Cut them small. Marinate with salt, lemon juice, Italian herbs mix, 1/4 tsp black pepper powder. Keep covered for an hour.

Wash, mince vegetables, add oats, mix well.

Discard excess marinade from fish pieces. 

My initial plan didn't work out, took everything in blender, just pulsed, don't make fine paste.

Add 1 tsp oil to mixture, shape as you wish.

Grease an ovenproof plate with oil, place uncooked fish snackers.

Place low height stand inside oven, atop plate!

Cook one side at Combination Mode C-2 for 15 minutes. 

Take out, brush oil! Turn over, brush oil again! Cook in the same mode for 8-9 minutes.

Serve fresh, hot with choice of sauces / pickle / chutney! Make some sandwiches / fried rice / handmade breads!

You may also shallow fry them on stovetop, that requires more of oil!

YUMMY CHICKEN DELIGHT

Sunday evening is unusual of me to write blogpost! I can't concentrate just any time! Its festivity for us, can't follow routine. Even in foreign land, there's events going on somewhere, we participate on main days. We aren't comfortable in crowd, also observing one year of death in family. We can't sit at home, would go, seek blessings, meet people! Before that, I must gift recipes to my readers, although people tend to eat outside during occasions. However, we avoid outside food during occasions fearing stomach ailments. I would cook few favourite dishes next Friday, each night would get home late, have late dinner. I insist it since 2020, son enjoyed restaurant food, all kids do, for them we went. Now, theres no point, I hardly want to have our kind of food outside, I try them at home.

Yesterday, I cooked Bengali, mix of vegetarian & non-vegetarian food! On weekends, weekday nights we prefer home cooked food. We did too much of restaurant hopping in our younger days. Not only kids, we loved too!

Jute leaves fritters, prawn curry, Hilsa fish curry, Taro Stolon[loti]]with dried Bombay Duck fish, a mix of carrot-potato fry, winter melon with lentil fritters, Hyacinth Beans with fresh coriander paste are not only traditional Bengali but Family recipes. Rajma / Kidney beans curry our mother started doing, I love it! We have it with either rice or handmade breads! Our Bengali grandmothers didn't know about Rajma curry! Its good world is going global, cultural exchange is also about knowing each other's food habits, accepting it. Our father had no interest in Bollywood but enjoyed Northern Indian food; mostly chicken, mutton, handmade breads! We are quick to define people, not right thing to do! Humans are a bit of everything, difficult to be explained in a sentence!

Look at picture 3! I make great "semolina dhokla" in microwave oven. Man, son, Cristine wouldn't eat, I simply love. I made noodle bowl for myself sans garlic, it tasted great. Food be kept simple! My favourite rice meal is simple "Taro Stolon Dried Fish, Mango Dal, Jute Leaves fritters!" Boiled carrot with butter or mustard oil, salt, green chilli mother fed us entire winter, yet I got glasses in 3rd standard. Hilsa is an emotion for majority Bengalis. Son's generation are those Bengalis who prefer Salmon over Hilsa, he used to love fried Hilsa egg, ate fish if mumma de-boned, I gladly did. He is secretive, wouldn't say what he eats, what he does. We don't have any of his friend's phone number. Thats scary, I have left everything upon God!

Now this chicken starter recipe I want to share with loving readers. It's 6:30 am in morning, Monday, time for meditation! I want to finish post early, before festival we stay busy. I go for self maintenance services, entrusting home cleaning services on Cristine. I clean better, don't do, one day crack on Cristine. Although I prefer Oriental boneless chicken starters most, our kind of it I do for family. Can we call roast, grilled chicken"our Bengali kinds?"We started having chicken meat, egg since 1976, after relocating to Kolkata, parents introduced it. Bengali Hindu homes didn't know taste of chicken, the forbidden. 

Today, I look at Kolkata Food scenario, its chicken all over! Bengalis know little about own food culture! Having Lotus seed pops as healthy snack is fine, what about not knowing that Water Lilly is part of our cuisine? We should visit wet markets in morning! I don't know about important things in world, like basic computer applications. 

I blog less about Bengali Food, I share more student, bachelor, young couple friendly recipes. This soft, juicy, gluten-free chicken appetiser be named YUMMY CHICKEN DELIGHT! Neither grilled, roasted, baked, I cooked them in grill+microwave combination mode. I have used chicken leg & thigh parts, regular kitchen spices for marination, a sauce mix! These activities I call being happily engaged!

INGREDIENTS : [FOR MARINATION]

CHICKEN PARTS : 500-600 GM [I USED 4 LEG CUM THIGH]

GARLIC PASTE : 2 TBSP

GINGER PASTE : 1 TBSP

KULAMBU SPICE POWDER : 1 TBSP [A SOUTHERN INDIAN SPICE MIX]

GARAM MASALA POWDER : 1 TSP

RED CHILLI POWDER : 1 TSP

CRUSHED BLACK PEPPER : 1/2 TSP

TURMERIC POWDER : 1/2 TSP

SALT : AS REQUIRED

OIL : 2 TBSP + AS REQUIRED TO BRUSH WHILE COOKING

INGREDIENTS : [FOR SAUCE MIX]

THAI CHILLI SAUCE : 2 TSP

TOMATO KETCHUP : 2 TSP

DARK SOY SAUCE : 1/4 TSP

LIGHT SOY SAUCE : 1 TSP

ROASTED WHITE SESAME SEED : 1/4 TSP

CHILLI FLAKES : 1/4 TSP

INGREDIENTS : [FOR FINAL COOKING]

THE MARINATED CHICKEN

THE WIRED STAND

THE OVEN

LITTLE OIL TO BRUSH

THE SAUCE MIX TO BRUSH ONCE COOKED

PROCEDURE :

Wash chicken pieces thoroughly, I discard skin, you may keep! 

Pat dry! Marinate with spice powders, salt, lemon juice, oil mentioned in Ingredient List-1!

Keep covered inside refrigerator for 2-3 hours, take out an hour before cooking!

Place low height stand inside oven. Grease an oven-proof plate with oil. Coat chicken parts with marination, place on plate, then on stand!

I cooked one side for 20-22 minutes at C-2, grill+microwave mode, brushed oil, turned over, brushed oil!

Then I cooked other side for 12-13 minutes. 

I turned over chicken, brushed again with oil, cooked for 8-10 minutes.

We should be done. Mix together all ingredients mentioned in List-2.

Brush generously over cooked chicken.

Serve, have immediately! I served with lemon rice, salad! Enjoy!