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!

 

EASY MADE KOFTA CURRY

Weather today is beautiful, so had been taste of vegetarian kofta curry I cooked on 20th September, 2026, at noon. The haze leaves us with an awkward feeling. It occurs regular. In this home, we ain't complaining type but adjusting, happy kinds. Food on table, good health, savings in bank gets peace. Pre 2020, I would complain, tell man had we stayed in Canada, America, Australia; we could have been in bigger homes, buy property, would get permanent stay visa easy if settled in Canada, Australia. Then came 2022, October, we visited son in Boston, I got to understand challenges of living in West, pleasure of"Cristine, get some water, pls"is dream. With few malls, food places around city centre, we got bored revisiting in 2024, April. Singapore is upgraded Kolkata, Mumbai, I mean better version of Indian metro cities. I really don't know about scenario in India's neighbours', they obviously don't have great public transport like India, Singapore's is great. My crazy American dream was always bypassed by man, once we visited got the reason. The quiet neighbourhoods got me depression. 

I am DUMDUM girl, who fits in Singapore. Man, also DUMDUM boy knows it, he would say,"life isn't your fantasy, I know you, regular household chores isn't for you who wants market at door step, neither I can help you with that, I hate doing clothes, utensils, cooking!" End of 2022, I realised Cristine is precious than big home, children don't play outdoors, men do not sit together for tea / coffee, women can't make quick changeover, run to market, as I did in DumDum. Mother would ask to get green chilli from "Bongar chashi" sitting near Lila cinema hall whilst her lentil would boil. The same mother today doesn't want to leave Barrackpore.

Post 2020, I started exploring Singapore, on foot, MRT, bus. Before that I remained busy upbringing son. These days, it feels safe without fearing assault in empty streets, pickpockets! Thats a gift. I don't know if natives dislike us, I rarely would get misbehaves, I chat with many! In present day, I feel close attachment to the place!

I ain't saying West is bad, one needs to go at young age, love driving, being alone, quiet neighbourhoods. How son is managing without car don't know. For him we couldn't hire car, visit Niagara, other places. He refused to go, my point was if we came to spend time with son, my happiness is in cooking, feeding him. I have it in genes, I enjoy doing it, It hurts if my efforts are ignored. We can order everything today, I can't quit what brings pleasure, I must pursue hobbies. I cook, write, sing, click, recite whenever willing, why to break head thinking this & that?

Thats my head, matter inside is less. If I am asked to think & act, I get irritated, confused, upset. I wasn't taking care of skin, in few months it has destroyed. My dark skin isn't an issue. Cristine is fair. Yesterday, we went shopping for raw stuffs, bought my hair colour too!

We had lunch at Saizeriya, my favourite. I don't have an issue if others don't take care of hair, skin. We should do what interests us. I believe in maintenance, don't use range of skin products. Powder, lipstick, eye kohl are must for me. I ain't jealous of Cristine's good skin. I have no time for pettiness, I am occupied with hobbies, I don't want to bother world! Let everyone do their part! A mere Pierre Cardin lip liner I bought yesterday is making me happy!

Since 2020, August, not a single day I bothered man for not buying me property, gold, diamond! He shouldered responsibility many do not in spite of having ability. He knows my mind, so could go ahead with it. Do you think my men admit? To praise me isn't in their plan! I repeat say these, son shouldn't misunderstand mumma. I prefer antique silver, Turkish alloy over gold jewelry. Around this time of year, I buy bit of gold, This year I didn't, I would once son gets us great news. Worry would go into ashes with me. He would get job, I would start fearing he may lose his job. Once he marries, next day fear of their separation would start bothering me. Some are built this way! We have to make peace with our characteristics, else unhappiness would rule us!

My daily happiness starts with choice of first meal. You know I cannot eat what I dislike. I get sick. My digestive system is ever deteriorating, major reason for my skin disorder! I wouldn't stop living, would keep buying clothes, lipsticks, eye kohl; to live is beautiful!

Morning I had tapioca upma, now had chapati, weekday night we have rice meals. All my meals are carb loaded. My readers already know I tried millet varieties to quinoa but I can't digest them if taken regular. Let me eat what we grew up having, but in moderation; control intake of salt, sugar, oil; health would be better! The thought of mushroom-broccoli omelette with four eggs for brunch gets me trauma. 

Paneer had been favourite of me & son, man prefers curry made with freshly curdled milk. I wanted son to take me to desi shop last May, so I could buy for him, cook; he didn't take me. I am not that smart to see map, visit city centre of an unknown city. Else, would I allow him to order online Bob Mill's flour, that too 2kg for 10 days, for two people? What he did with leftovers he knows, I didn't bring back anything except for "laccha shemai". I wish he learns basic cooking, household skills. Our mother spoon fed us. Until an age its required, thereafter parents need to help us learn. Well, my wishes do not commensurate with what is right to do. I am a mother, that too our mother's daughter, I wish we get to stay in this island, son too comes & make life here, he may stay in separate home with partner, so both parties enjoy freedom, respect boundaries; and all of us keep visiting India frequently. Man, I must have home in Kolkata, later son inherits that. But we don't know where life would take us!

Better I share with you one lovely vegetarian kofta dish. We had guest during that time. I use frozen paneer for starter, sandesh sweet making these days. Malai paneer I used to enjoy in restaurants back in India, also how Catering houses do there. But I dislike using cream, dry fruits pastes in food. We are Bengalis, that section who enjoy light curries. With guest at home, I planned quick lunch, not usual weekday Bengali food. I made grilled chicken, a vegetarian, gluten-free EASY MADE KOFTA CURRY. The kofta is made of paneer / kind of cottage cheese, potato, few spices! The gravy has onion, tomato, white sesame seeds, watermelon seeds, ginger extract, cumin, coriander, red chilli, green chilli, turmeric. Use Tofu instead of Paneer to make it gluten-free!

Few kofta recipes from blog are SOYA KOFTA CURRY, MUTTON KOFTA MALAI CURRY, RAW JACKFRUIT KOFTA CURRY

INGREDIENTS : [FOR KOFTA]

PANEER : 150-200 GM

BOILED POTATO : 1

CRUSHED BLACK PEPPER : 1/4 TSP

CHOPPED GREEN CHILLI : 1 TSP

DRY MANGO POWDER : 1/2 TSP

TURMERIC POWDER : 1/4 TSP

SALT : AS REQUIRED

SUGAR : 1/2 TSP

CUMIN SEED : A PINCH

OIL : 1 TSP + 2 TO FRY IN APPE PAN

INGREDIENTS : [FOR GRAVY]

THE COOKED KOFTA

ONION PASTE : 3 TBSP

TOMATO PASTE : 2 TBSP

GREEN CHILLI PASTE : 1TSP

RED CHILLI POWDER : 1/4 TSP

CUMIN POWDER : 1/2 TSP

CORIANDER POWDER : 1/2 TSP

TURMERIC POWDER : 1/4 TSP

GINGER EXTRACT : 2 TSO [JUICE I MEAN]

SALT : AS REQUIRED

SUGAR : 1 TSP

WATERMELON SEED : 1 TSP

WHITE SESAME SEED : 1 TSP

CUMIN SEED : A PINCH

BAYLEAF : 1

BUTTER : 1TSP

OIL : 1 TBSP

FRESH CORIANDER TO GARNISH

PROCEDURE :

I mashed together paneer & boiled potato discarding skin with hand.

I heated 1tsp oil in wok, tempered with cumin seeds, chopped, washed green chillies. Stirred for 1/2 a minute.

I added paneer-potato mash, turmeric, salt, dry mango powder, sugar, butter. Stir cooked for 3-4 minutes. 

I transferred mixture to plate, let it cool! Cristine made balls, we fried them in "appe pan" adding few drops of oil in each hole. 

NOTE : You may bake them or fry in wok, may require more oil!

For gravy, I pasted peeled, cut, washed, deseeded tomato, onion, green chilli, watermelon seeds, white sesame seeds together adding little water.

I tempered oil with cumin seeds, bay leaf; added paste, ginger extract! 

I stir cooked for 3-4 minutes, added cumin powder, coriander powder, red chilli powder, turmeric powder, salt, cooked for 2-3 minutes.

I added coffee mug of water, gave a stir, let it simmer for 6-7 minutes. I added sugar, you may not.

Add kofta in serving bowl, pour gravy over them! Garnish with washed, fresh coriander. Serve & enjoy with handmade bread, plain rice, pilaf, fried rice!

CHILLED ATA FRUIT PUDDING

A successful experiment ushers in happiness! A dessert with Aata phal / Custard Apple wasn't ever made in our Bengali household, we had it seasonally as fruit! Loving it, when I saw Custard Apple orchard inside Chittorgarh Fort touring Rajasthan in 1996, I felt overjoyed! Rajasthan isn't state we cover within 16 days, we have to visit multiple time, stay longer to unfold it's historical importance! That was my last tour with parents & brother, later I visited Jaipur with man, toddler son, friend's family in 2005 or 2006, don't remember! I remember of beautiful memories created together, frequency increased since son left home in 2020! I cooked dessert today, I cannot serve him, how beautiful it was to watch father-son having what I cooked, served. Cristine too did lot for our son, she is our mental support in an empty nest! Then, I am not the only one to suffer from empty nest syndrome!

During festive season, I get busy writing recipes. Anyone tries them in their kitchens or not I enjoy sharing festive friendly recipes this time of year! Cooking is fruitful activity for me! With excitement of sharing untimely recipe, I started writing last evening. I can't skip my weekday exercise routine, its directly related to my health! If aware since youth, I wouldn't be taking four medicines, supplements! Last night, also got busy making "Missi Roti", ran out of coriander leaves, dried fenugreek leaves, didn't use ghee either!

I prefer sattu [roasted gram flour] over besan [unroasted gram flour], in those days our kind of middle class Bengali homes stocked both! Our mother used soaked rice paste for batter fries instead of gram flour. But you cannot do potato [aloor chop], eggplant [beguni] batter fries with rice paste, gram flour is must. We didn't know use of corn flour, she perhaps doesn't buy in present day; I use lot! She would cook Bengali, handmade breads, curries like Dhaba, jam-jelly, Bengali pickles! Our parents loved Dhaba food while on tour. Once in college, I would take our mother to Southern Indian eateries which only knew about dosa, idli, utthapam. After relocating to Singapore, I have learnt more about their cuisine.

I must cook Family style Bengali Food on Saturdays but I have learnt about world food starting to blog about food. I enjoy experimenting with ingredients! Last Saturday, cooked vegetables, locally got choice of Bhola Mach, cheaper variety of sea bass [croaker family], extremely fond of it. I ain't fond of sea bass, only it's boneless version! I cooked chicken too, eggs can be had anytime!

These days, I cook less desserts, sweets. However, I get cravings every few days for few varieties. I started loving local desserts. I try making dairy-free versions! Today's is one such! 

Chilled watermelon, choice chilled fruits can be my dessert bowl these days. Too much of fruits too a diabetic isn't allowed to have. I prepared this vegan, gluten-free dessert, CHILLED ATA FRUIT PUDDING, it would not only serve those fasting for Navratri, but my community during Durgapuja, Xmas, Kali puja / Diwali, Muslims! This light on stomach vegetarian dessert bowl can be your weekly pleasure. Made with pulp of custard apple, coconut milk, desiccated coconut, sugar, rose water to flavour, pomegranate to garnish, its sooth in your mouth, food pipe, to stomach! Come, let's do it! Life would get us challenges at every turn, we would face bravely, win for sure. I don't have courage to face, I bypass, just this way, indulging in my hobbies! I overcame absurdity inside my head earlier, I would in future, just a matter of time. 

INGREDIENTS : 

CUSTARD APPLE PULP : OF ONE BIG SIZED

COCONUT MILK : 150-200 ML

DESICCATED COCONUT : 2 TBSP

SUGAR : 4 TBSP

ROSE WATER : 1/2 TSP

PROCEDURE :

I prefer using coconut powder to make coconut milk, you may go your way.

Boil thick coconut milk at low flame not more than 5 minutes.

Scoop pulp from washed Custard Apple, discard seeds!

Dry roast desiccated coconut at minimal flame for 3-4 minutes, let cool.

Powder it along with sugar! Add fruit pulp, blend well.

Transfer to bowl, cook in microwave at minimal temperature for 4-5 minutes. Pause every minute, stir!

Once both are cool, beat together well, add rose water, stir!

Chill for few hours in refrigerator. Garnish with pomegranate, serve, have!

STAR-FRUIT SHAPED DEEP FRIED SNACK

I feel satisfied today, after long I prepared something that requires bit of precision! Each recipe I blog about is precious! Its festive time, let me share recipe of this Bengali fried snack "Elojhelo" with my loving readers. It's not what you have breaking fast. Keep your trust in me, I am soon to get you fasting recipes. Next fifteen days, I would be sharing recipes that suits our occasions! I wouldn't wait for Thursdays, would share randomly! I prefer calling myself an Indian, in love with Singapore! My ancestral root is Bengali, hence started celebration with this Bengali fried snack recipe.

For brunch, I had two giant idlis; love instantly made semolina + rice flour + yogurt + fruit salt idli in microwave oven! Semolina made idli, dhokla, cakes, dry upma do I love. Having bread omelette around 3:30 pm wasn't required, but I had, I must eat 3 meals a day!

Man is on medical leave today! He went for tooth extraction. If he is at home, I am bound to get distracted whilst writing, television set is on, forever! Requested son to call, he would do just opposite of what his mother asks him to. But he gifted us too good score in MS! Dear readers, if in tech industry, our son is a software engineer looking for decent job in tech field, if you have lead, message me! Degrees must be put to application, not rest in locker!

I enjoy local fried rices without overpowering sauces. Yesterday, had it in afternoon, out of fear had mango + oats at night. Mango has high amount of sugar, calorie, I can't resist. I have lethargy about cooking soups, chopping salad! 

Pasta is good, vermicelli upma too, but roti-prata-poori is love. I make them pretty well. Upma varieties Cristine prepares mostly, also good at handmade breads, not chapati, naan. 

This week at Woodleigh Mall, from a stall named Western Boy, I had garlic bread, mushroom soup. I am fond of, this tasted bit bland, salty. The banana pie I liked.

                     

                      

From a stall outside of Kovan Mall, I had spring roll, salted bun, teh-o-kosong or may be kopi-o-kosong! I wonder how turnip and mushroom stuffing with no spices made love with my tastebuds.

The ice-cream came home on gentleman's request. In fact, dentists ask you to have after tooth extraction. When son lived with us, these came regular, I made low caloric ice-creams too, some recipes are in blog. I have stopped doing these. Who would eat?

We don't know where life would take us, what waits for us tomorrow, in fact, next moment! I only wish my loved ones stay happy, healthy; live long! I pray for every human on earth few times, each day; also for animal world free from our interference. I don't get how loving them, invading their space happen together.  I ain't comfortable about keeping pit bulls as pet, don't love animals that much where I may risk my baby at their mercy, neither can think of harming them. I suggest, keep as pet, domesticate who are meant to be!

What you get today is Bengali "Elojhelo Nimki" / "Kamranga Nimki" / Starfruit shaped deep fries! This is popular titbit among us, rarely done in family! Let's call it STAR-FRUIT SHAPED DEEP FRIED SNACK! It's vegan recipe, I would gift gluten-free food sooner, thats my usual trend, right? Actually, ghee / clarified butter is used for this recipe, I skipped; can't digest ghee. Also, I am fond of thinner, smaller, our usual "nimki","madan kotkoti", refined flour deep fried stuffs don't suit my stomach, I love! Whatever we love wouldn't be friendly with us, this is law of universe; if we can accept it, life would be at peace! Not at any cost we may lose grace, take wrong routes to get what we want. What isn't mutual would never last. Thats fine, we are humans, life need not be picture perfect!

INGREDIENTS :

REFINED FLOUR : 1 COFFEE MUG

KALONJI / KALOJEEREY / NIGELLA SEED : 1/2 TSP

SALT : AS REQUIRED

OIL : 2 TBSP + 50 ML [USING GHEE GIVES BEST FLAVOUR]

PROCEDURE :

Take refined flour, salt, nigella seeds in wide-mouthed bowl, give good mix.

Add 2 tbsp oil or ghee, rub for 2-3 minutes, if you can hold together flour, the "moyan" is right. 

Add water at room temperature, little by little, knead well to get a tight dough!

Cover for 10-15 minutes. Remove cover, knead for a minute, tear off balls. Smoothen between palms.

Make poori shapes, not too thick or thin. Make slits, leaving two ends.

Carefully fold from sides, do not press hard. Twist the two ends.

Warm rest of oil, do not let it hot. Drop gently one or two snack, they should get room to move freely.

Fry at slow heat for longer period to get crisp fried snack, else they become soggy like poori!

Once cool, store in container, would be edible for a week. 

Never reheat or refrigerate. It softens!

RICE NOODLES IN SAUCE MIX

The sky is neither bright, nor cloudy! This moment we get to see light, next moment it dims. It isn't hot, neither cool. I feel like sleeping for hours. I could have started writing an hour back, lacked concentration. I sat idle. Entire morning, I spent thinking either to write new blogpost or to share an updated one. I cooked noodles, clicked. Editing photos eats up considerable amount of time. I couldn't exercise, neither go for swim, Gods were hungry. Post brunch, I listened Bollywood numbers from 70's, 80's after sesh with Choplin since morning. Instrumentals & household chores are good pair! I had various things on mind, I keep myself occupied but today mind felt idle.

My eating sessions do not stop whatever state of mind is! Post shower & prayer, I made chapati, had as brunch with coffee. Last few days, I was having home cooked meals, few plates did I click. I loved both the vegetarian, non-vegetarian fried rice platters!

The grilled chicken legs got dry. I over cooked them, also using frozen drumsticks was reason. Using minimal oil is another reason. We got home new microwave oven, I ain't good at temperature setting. I have plans of sharing stovetop chicken starter before festival, kinds people queue up at Azad Hind Dhaba around12 am-2pm for a week. I can't take that crowd anymore, would prefer to sit somewhere in Park Street late at night. Can't queue anymore outside of pandals, we enjoy more in Singapore!

Yesterday afternoon, I was having a favourite plate, Appam! These are the 24/7 cafeterias, this one right at backside of our flat. It tasted good although they are not pro like Little India's famous eateries. Its Kerala food, not every Tamil joints would do it. A stall at Tekka centre does it really good. One plate has two, price is 3:50$. I wouldn't have full plate at 4:45pm, having two coconut stuffed crepes, fruits at 12:30pm! I got one packed for Cristine. 

I cooked following since last Monday. Sweet pancakes in syrup would be shared in blog, also kofta recipe. Not that I don't cook for man, just that I avoid making sweet stuffs regular, my blood sugar jumps. I love dresses, health, both. We had guest, it was fun cooking, chatting with sister like about incidents that took place in 90's. 

Whenever I cook these, I feel sad. Son follows poor diet, cup noodles, chips. I am worried about his health.

I don't want to interfere in his life, fear of which made his father send him across oceans, thousands of miles away. A little about Male pride I understand, its showcasing his ability to fund Son's education in a private university in USA. It is about making me happy, I have always believed parents should do their best for kids. Man can't say post 2020, I complained about not owning property here, travelling. I am in happy state, worried what future holds, about son stationed far, about his future, safety. 

Practising hobbies rescues. After lot of speculation, I dropped the idea of sharing an old recipe from Blog, share new one, vegan, gluten-free RICE NOODLES IN SAUCE MIX! Its 30-40 minutes recipe. Its long I did not cook something complex, take credit, at least boiling noodles correctly is giving me high. Rice noodles are thin, boiling is tricky. I don't play tricks, not in kitchen, not with others, that requires brain. I have poured hot water over noodles, strained after 2-3 minutes. We are humans, we can't be perfect. Learn, accept we would make errors, we can't be perfect. Although, we have to behave well, be careful not to hurt others, we wouldn't guarantee perfect carefulness at all times. We may hurt each other, apologise, thats okay if we do unknowingly, not purposely! Anyway, I try to share easy recipes for bachelors like our son, other son & daughter likes. Get a noodle packet, few easy cut vegetables, go ahead, have warm, low oil hearty bowl of vegetarian noodles!

INGREDIENTS :

RICE NOODLES : 150-200 GM

CHOPPED BELL PEPPER : 2-3 TBSP

CHOPPED GREEN CHILLI : 1

SWEET CORN : 2 TSP

GREEN PEA : 2 TSP

CHOPPED ONION : 1 TBSP

CHOPPED GARLIC : 1 TSP

LIGHT SOY SAUCE : 1 TSP

DARK SOY SAUCE : 1/2 TSP

CHILLI SAUCE : 2 TBSP [I HAD THAI CHILLI SAUCE]

TOMATO KETCHUP : 2 TBSP

CHILLI-GARLIC-ONION SOAKED VINEGAR : 1TBSP

SUGAR : 1/2 TSP

CRUSHED BLACK PEPPER : 1/4 TSP+1/4 TSP

CRUSHED PEANUT : 2 TSP

WHITE SESAME SEED : 1/4 TSP

SALT : AS REQUIRED

OIL : 2 TSP

PROCEDURE :

Combine together sauces, vinegar water, 1/4 tsp crushed black pepper, peanuts, sugar, mix well, keep aside.

Pour 2 cups of boiled water, soak noodles. Break noodles. I forgot, did it later.

Strain after 2-3 minutes. Add little oil, mix!

Wash, chop bell peppers, green chilli, onion, garlic. Wash sweet corns, green peas.

Heat oil in wok! Add vegetables, season with salt, black pepper! Stir cook for 3-4 minutes.

Take noodles, vegetables, sauce mix in bowl, incorporate. Transfer to bowl.

Toast white sesame seeds, sprinkle on top.

Enjoy hot or chilled, as you wish!

MACARONI POTATO FRUITS MEDLEY

 

Our festival in Autumn doesn't call for pasta salad! As life advanced, we became part of world community, we proudly say, " world is our home"! I think starting to blog, I made friends every corner of world! With many I have lost contact, in virtual & real world. I believe we haven't, we are calls away. I chatted with virtual friends from blogging world. Post Covid, there was silence from some. I still think of them, wish they are fine. I ain't comfortable vanishing from scenario all of a sudden. At least, if they could leave a message or their family! I am indeed proud of having concerned heart, if only it was appreciated.

Anyway, this year I am not eager about sharing Bengali delicacies for the occasion. I have lot of such recipes in blog, others keep sharing is a reason. Major reason is I don't enjoy cooking thick meat, fish curries, can't digest either. Yet, I would share appropriate recipes nearer to our festivals. What is "appropriate?" I remember, one such October, we; I, man, friend Joy were seated at ONE STEP UP 1 am in morning during festival, it doesn't sell Bengali Food. On such days, our little monster stayed with grandparents. I don't enjoy dishes having lot of cheese, milk, spices, sauces. Many dishes outside of my community, culture I simply adore.

I choose to have what I enjoy! Lo Mai Gai, watermelon I find healthy afternoon meal. I eat brunch, not breakfast, meal between brunch and dinner needs to be light. A vegetable steamed bun I regular have. The 3$ coffee-ice cream treat at Buskin Robbins you must avail, I loved caramel coffee ice cream but got wind, acidity. Choice of chilled fruits is my anytime pleasure.

What I eat at home hardly have variations. Call me less of Bengali, but flatbreads, veg & egg maki, Lo Mai Gai, upma, idli makes me happier than fish, meat curries these days. It can be because of staying abroad for long, aging may be reason. My digestive system got weaker. Men, Women are conquering world, whilst I get headache with little change in routine. My disappointment would get pointed towards parents. Thats when Man would scold, says only we are responsible for making or spoil our lives. Son seems oblivious about whats going on within family. I am to be blamed, I didn't let him involve, be bothered. Now I want him to behave normal, communicate with us. This recipe is for him, his friends to make for themselves! I wanted to do fun cooking with him when he almost kept one foot outside of home. New moms, take initiatives early, spend as much as good time with kids, one day they would fly, you would think of them while making drumlet snacks.

I am not kind of mother who would hold back kids home or go against their wish. When its time to let them go, we have to. I pray he stays safe & secured in a world thats becoming impatient, violent with each passing day. Also leaving home doesn't mean cutting off ties, yearly once or twice if we could spend time together! Just hoping for better days, also living life meaningfully, cooking, writing, having music in soul, talking to Almighty, meeting friends too. 

Son dislikes "ghugni" but I do cook. Today's pasta salad, MACARONI POTATO FRUIT MEDLEY I made tasted great! It is vegetarian. To make it vegan, gluten-free, use olive oil instead of butter, buy gluten-free macaroni! I used pineapple, muscat, pomegranate, choose your's! Not using potato, onion would alter taste that I wished to serve you. It takes 30-40 minutes making it. I don't know if it would get slimmer you or not, its more or less clean eating if you don't start calculating carb:protein:fat, this & that, you can't live life depending entirely on greens, chunks of meat, fish, eggs, soups. That isn't happiness. Come try my wholewheat & refined flour porota / paratha!

Yesterday, I made vegan, gluten-free cake, sheer khurma, I would talk about it and some more in public, may be tomorrow! We must remain active some way or other!

Few more recipes from blog follows,

SPICED BROWN RICE PATTIES, BAEL FRUIT PARFAIT, VEGAN GLUTEN-FREE KOKI, EASY CRANBERRY CUP

INGREDIENTS :

MACARONI : 50 GM [YOU MAY USE ANY PASTA VARIETY]

POTATO : 1 MEDIUM SIZED

ONION : 1 SMALL SIZED

GREEN CHILLI : 1

FRESH CORIANDER : A SPRIG

GRAPE : 4-5

POMEGRANATE : A HANDFUL

PINEAPPLE CUBE : 1/2 COFFEE MUG 

CRUSHED BLACK PEPPER : 1/4 TSP

CHAAT MASALA : 1/2 TSP

LEMON JUICE : 2 TBSP

SALT : AS REQUIRED

BUTTER : 1 TSP

PROCEDURE : 

Wash, peel, cut, boil potato in enough water, drain water once done. Cube potato smaller.

Boil pasta in enough water adding salt, few drops of oil. Drain water once done al-dente!

Peel, wash, chop pineapple. 

Chop, wash green chilli, grapes. Wash pomegranate.

Assemble everything together in bowl, add salt!

Chop, wash fresh coriander.

Refrigerate to chill for an hour or two. Take out, add lemon juice, melted butter, chaat masala! Mix well, enjoy chilled!