MANGO MANIA

Healthy....Wealthy....Tasty....Fruit Smoothies are meant for...health n taste.... ultimately helps one to be wealthy....hahaha...that was on a lighter note...yet there is a lot of truth in it.... I hope most of you will agree with me on the fact that mangoes should be eaten in two ways.... either it has to be too ripe and sweet or raw made into sour/sweet chutneys or otherwise. There is no halfway in eating mangoes. During mango season, there is a lot of mango eating at our home. This tropical island do provide us mangoes of different variety throughout the year. The miser me prefers to buy them during the season when we get them at a reasonable price. I do miss home during mango season, my parental  home has its own mango tree. I have grown up at my maternal grandfather's home up to a certain age where mango hardly needed to be bought unless you are looking for a particular variety.

I prepared this Yogurt-Mango Smoothie for my family. In fact, I have planned a row of chilled health drinks for this summer to keep hydrated. . I used Thai Honey mangoes which are light yellow in colour, so I added a pinch of yellow food colour. To prepare this smoothie you need very few ingredients and it is done in few minutes.

INGREDIENTS :
Ripe Mango : 3
Plain Yogurt : 1 coffee mug
Milk Powder : 2 tbsp
Honey : 1/2 small cup
Chat Masala : Sprinkle 2 pinches in each glass[optional]
Garnish if you wish with dry fruits or fresh ones.

METHOD :
Wash and soak the mangoes in clean water for half an hour.

Peel and take out the pulp. Discard the seeds.

Pour the pulps in a blender.

Add the yogurt, milk powder and honey.

Blend at high speed for 2 minutes with intervals.

Pour in glasses and refrigerate for 2-3 hours.

Garnish as you wish, sprinkle chat masala and serve chilled.

 If you don't want it too thick, add half cup water.

CASHEW MUTTON

Mutton  Curry is a much loved dish in many homes. Remembering childhood, mutton curry was the Sunday special menu. If three Sundays in a month were meant for chicken, one was to indulge and enjoy over mutton. In a middle class home like ours, the mothers had budget limits. I so much wonder how skilfully they managed it. After a fulfilling breakfast with poori, halwa, dum aloo and jalebi, started my long wait for the lunch hour. At the study table, me and my brother's conversation revolved around how flavourful mutton curry is and come lets go to the kitchen and ask for one-one piece just to taste...it started with tasting and ended with a major burp of satisfaction at night after completing dinner with chapati and red, rich mutton curry.

Perhaps because of my love with food chemistry since then, my chemistry knowledge did not go beyond few symbols. I did not also understand why a train from here to there and there to here has to meet somewhere and make things complex. Why can't we sit beside a train window and enjoy the beauty outside which I loved most, and still do. It was because of Alzebra, I managed to pass my boards and earned a decent degree for myself. On my visits to Kolkata, I take a train ride to my parent's place at Barrackpore when I can afford a hired car; I do not want to or cannot identify myself with people who think taking a public transport is less prestigious. If I belong to a middle class family and grew up this way, I should not have any qualms in doing so now unless I am sick or old enough.

Too much of lecture and again I am offtrack. Coming back to mutton, this curry is a bit rich using cashew paste and cream. Red meat may not be a healthy food choice but you see having it once a month will not kill you either. So be guilt free and enjoy your food. This goes well with both chapati and rice. We had some Avial style mixed vegetable curry and raw mango chutney on the side.

INGREDIENTS :

Mutton : 1kg
Onion : 2[big]
Ginger Paste : 2 tsp
Garlic Paste : 2 tbsp

Green Chilli Paste : 2-3 tbsp
Cinnamon Powder : 1 tsp
Green Cardamom Powder : 1/2 tsp
Plain Yogurt : 1 small tea cup
Fresh Cream : 2 tbsp
Cashew Paste : 2-3 tbsp
Melon Seeds paste : 11/2 tbsp
Salt : As required

Sugar : 2 tsp
Turmeric Powder : 1/2 tsp
Cinnamon Stick : 2-3 one inch piece

Green Cardamom : 2-3

Clove : 2-3
Bayleaf : 2
Oil : 2 tbsp

METHOD : 

Wash the mutton thoroughly. Marinate with beaten yogurt, half of ginger-garlic paste, green chilli paste, salt and turmeric powder. Refrigerate overnight stored in an airtight container.

Take it out 2 hours before cooking. Peel, wash and slice the onions.

Heat oil in a wok. Temper with cinnamon sticks, green cardamoms, cloves and bayleaves.

Add the sliced onions and fry till golden brown.

Add the rest of the ginger- garlic paste and fry till it separates from the oil.

Add the marinated mutton along with the marinade. Stir well.

Cook covered in minimal fire for 45 minutes, stirring every 7-8 minutes.

Uncover, add salt, sugar. Stir well and cover again.

After 10 minutes uncover and add the cashew and melon seeds paste. Stir well and cover cook for another 10-15 minutes.

By now it should be done. Add the fresh cream and stir well. Switch off.

You may not need to add water as it will be released from the yogurt itself. If required a cup of warm water can be used after 45 minutes of cooking. This recipe is usually thick.

Enjoy with jeera rice or any type of bread or like us with rice & a mixed vegetable curry, raw mango sweet chutney.

PRAWN FRIED RICE

Rice being a staple throughout Asia, we have many options of preparing it....each region, state, country has something unique to offer depending on the ingredients available, that suits their taste buds. Globalisation has made us adaptive to other cultures.... food or otherwise. It is a feel good factor really. Like other fellow foodies, I too believe food has no boundaries....the term fusion food is much in trend now. I do not hesitate to use a typical Indian biriyani masala along with broccoli and bell peppers while preparing a rice dish. These vegetables are in use in my country in the recent years. There is nothing wrong in doing such as long as it appeals to our taste buds. 

The word unethical has no place when it comes to food....the food world is truly versatile.... I laughed to my heart's content when Pizza Hut in Kolkata introduced tandoori chicken pizza in their menu.... its an immense pleasure to see when a fellow foodie from my part of the world works hard to prepare a low caloric version of burger with tahini sauce.... or someone from the UK prepares a perfect dosa and expresses love for red hot South Asian curries. It leaves me in a happier state!

At home, my men are not fond of rice with dal, veggies, a good fish curry and any kind of chicken or mutton / lamb curry does help. So I keep on using varied veggies, meat and fish to fry with the rice and bring some colour to the plate and their face. There is nothing good like an one pot meal loaded with nutrition and served with salad. This is an Oriental Style Prawn Fried Rice that I prepared for my family and a visiting dear friend. I did not follow any strict rules while doing it ..... I followed my mood and the available ingredients on that particular day. 

INGREDIENTS :

Long Grained Rice : 2 cups
Prawns : 300 gm[medium sized]
Red bell pepper : 1[medium]
Yellow bell pepper : 1[medium]
Green Capsicum : 1[medium]
Broccoli : 1[small]
Onion : 1[big]
Minced Garlic : 1tsp
Minced Ginger : tsp
Chopped Green Chilli : 1tsp
Soya Sauce[light] : 3tbsp
Black Pepper[coarse] : 1tsp
Salt : As required
Oil : 3tbsp
Sesame Oil : 1tbsp[optional]

METHOD :

Wash the rice and boil it in enough water till 70% done. Strain. Strain through a colander and keep aside for 1/2 an hour.

Clean and wash the prawns. Add salt as required.

Mince the ginger and garlic, wash. Chop the onion & green chillies. Wash.

Cut the bell peppers into strips and the broccoli into florets and wash separately.

Heat the oil in a pan. Fry the prawns at high heat for 1-2 minutes. Keep aside.

Add the minced garlic and ginger, stir till it gives a nice aroma. Add the onions and stir for a  minute.

Now add the broccoli florets and stir for 2 minutes.

Add the bell peppers and stir fry for a minute.

Add the prawns, soya sauce, sesame oil, coarsely ground black pepper and little salt. Stir fry for 1 minute.

Add the rice and stir well for 2 minutes at high heat. Use two ladles in this step.

Its done! Serve it fresh & hot.

CHOCOLATE MANGO DELIGHT [EGGLESS]

Mango season is approaching and that is a reason to feel happier. Coming from a state which grows about a considerable variety of mangoes which are exported too, love for mango is by default. In this island, we do get a variety of mangoes, I have tried and tasted quite a few of them. They are good, each in their own uniqueness. In my state or rather in India / South Asia, mangoes have a strong sweet smell, which when cut, the entire neighbourhood gets to know.

I have zeroed in on few varieties after much trying and testing. We do get alphonso and few other Indian variety here, though not the much loved ones from my state. As they say we need to be flexible in life to move forward, the once rigid me has given  in to the demands of life. There is a predominance of mangoes at my home during its season considering its health benefits and definitely its taste. It is extremely good for improving digestion and bone health, beneficial for skin and hair. Okay, a diabetic has to eat it less, I forget it, so love it!

Preparing a cake topping with mango was in mind for a long time. Yesterday got the first mango of the season, thought of using one as a topping to my basic Chocolate Cake. Poor at baking, I always keep my cakes simple. This is an eggless chocolate cake I prepared with a mango puree topping.

                      

INGREDIENTS : [FOR THE CAKE]

All Purpose Flour : 11/2cup

Cocoa Powder : 3tbsp
Sugar : 1/2 cup 
Baking Powder : 11/4 tsp
Baking Soda : 1/2 tsp
Banana : 2 medium
Plain Yogurt : 1/4 cup
Butter : 1/2 cup [oil can also be used]
Vinegar : 1tsp
Vanilla Extract : 1tsp

INGREDIENTS : [FOR THE TOPPING]

Ripe Mango : 1
Icing Sugar : 1tbsp
Butter : 2tbsp[softened]

METHOD :

Take out the pulp of the mango and discard the seed. Now prepare a puree with the mango pulp,  icing sugar, butter in the blender. Refrigerate for 1 hour.

Preheat the oven to 180*C.

Sieve the dry ingredients together. Mash the banana & blend the butter, sugar, plain yogurt, vinegar together. Add to the flour mix. Stir in to mix well. Add the vanilla extract & mix again!

Pour onto a greased & dusted cake tin and bake for 30-35 minutes. Check by inserting a fork in the middle which should come out clean if done.

Once cool, turn onto a serving plate. Pour the mango puree atop.

Refrigerate for an hour. Enjoy chilled! Have it fresh because the mango pulp is uncooked, would spoil!

WHOLE GRILLED FISH

If an ardent rice and fish lover is prescribed by the doctor to have less amount of carbohydrate, she has to omit the rice from most of her meals, remain happy that she has no restrictions about eating fish. Eating fish curry without those white grains is a pain, curries are not soups to be enjoyed alone...we need some kind of bread or rice to have them. Some alternatives had to be planned, the meal need to be satisfying, filling without adding much of carbohydrates to the diet. Perhaps good habits are taking over....be it by force...or for health reasons....at times for a change too.

Besides...we do not get fresh water fish in this island much ... it gets difficult to match our kind of curries to the sea fish found in abundance here. Grown up in a state with rivers, ponds, we are used to fresh water fish, big and small. It was a major problem for me when I first landed here ...what fish to cook? Less were the options. Moreover, two pairs of parents were too concerned about non availability of fresh water fish here. I had to learn alternative ways of having fish to assure them we are having it regularly. You may be laughing but thats the way Bengal...both east and west think.

In the process, I learnt to cook fish in a healthier way...grill, bake, steam. I have seen that this way I can get rid of the smell that sea fish generally have. For an average adult, grilled fish, salad and a hearty bowl of soup should be as filling and healthy without the guilt of wrong eating pattern. Yes, I did use spices but a permissible amount is always welcome.... Yesterday our long lost childhood buddy Ranjan Bose visited us after 30 years....the food platter had to be special. I prepared this grilled whole Sea bass as an appetiser.

INGREDIENTS :

Whole Fish : 1 medium [I used Sea bass]
Lemon Juice : 2-3 tbsp
Garlic Paste : 2tsp
Ginger Paste : 1tsp
Red Chilli Powder : 1/2 tsp

Cumin Powder : 1/2 tsp

Coriander Powder : 1/2 tsp
Tandoori Masala Powder : 2 tbsp[ I used store-bought]
Salt : As required
Oil : 2 tbsp 
Coriander Leaves : To Garnish

METHOD :

Clean the stomach and the scales of the fish, wash thoroughly. Pat dry. Make slits on each side. Marinate with water, wash again after 30 minutes.

Marinate the fish again with lemon juice, salt, all the spice powders, ginger & garlic paste, oil thoroughly. Keep aside for at least 2-3 hours.

Mine is a convection mode microwave oven. I greased an oven proof plate, placed the marinated fish on it!

I grilled the whole fish one side for 20 minutes brushing oil every 5 minutes. I turned over and grilled the other side for 10-12 minutes brushing oil every 5 minutes. 

Ovens have different temperature level, adjust the time accordingly.

Squeeze lemon juice over the grilled fish before serving and having!

BADAM MURG / CHICKEN IN ROASTED PEANUT SAUCE

Eversince I prepared mirch ka salan with peanut paste, I am thinking of incorporating more of it in other recipes. I liked how the peanut paste thickens and adds a nutty flavour and texture to the curry. Use of it is not so common in Bengali Cuisine, but we can always do some addition and subtraction to give a new twist to an old recipe.

With chicken so regular at home, at times I really get bored cooking it. Not always do we like to even search the net for recipes. Each one of us at some point wish to enjoy the freedom of creating or doing it in our own way, however good or bad it is. If bad we will not do it again, if good then definitely many more times and share the recipe with others. Perhaps, this way a recipe is created and spread.

Honestly, I did not follow any particular recipe while planning this recipe of BADAM MURG, just thought of following my mind and be absolutely relaxed while doing it. There might have been some  Badam Murg recipe somewhere  in the net but this time I thought of doing it my own way. Its a very easy recipe with no use of garlic and ginger. I was so engrossed listening to a favourite Bollywood number, thank God it did not burn. It was done while I was almost lost with Shahrukh Khan in the song, somewhere there. After watching Veer Zaara few years back, I had been in search of a Veer, who spent his life in a jail for his girl; they say its only in stories, now the hopelessly romantic fool believes the world is not  devoid of Veer; though may be few in number. Then, I do not take time to come back to my kitchen; who will prepare the roti? My men get more hungry when its meat and chapati at home. Lets explore through the recipe and know how easy it is.

INGREDIENTS :

Chicken : 500 gm
Tomato : 2 medium
Onion : 2 big
Roasted Peanut Paste : 50 gm
Lemon Juice : 4 tbsp
Salt : As required
Turmeric Powder : 1/2 tsp
Red Chilli Powder : 1 tsp
Melon Seed  Paste: 1 tsp
Cinnamon Stick : One I inch
Green Cardamom : 2
Clove : 2
Bayleaf : 1
Butter : 1 tsp
Oil : 3 tbsp



METHOD :

Wash, cut the chicken pieces into medium sizes. I get it cut from the vendor, skinless.

Marinate the chicken with salt, turmeric powder and lemon juice. Keep aside for at least 2 hours.

Wash, cut and deseed the tomato pieces. Peel, wash and slice the onions. Get the pastes ready.

Heat oil in a wok. Temper with bayleaf, cinnamon, green cardamon and cloves.

Add the onions, fry till golden brown. Add the tomato pieces and sauce till they melt.

Add the peanut paste, melon paste. Fry at low heat till the spices separate from the oil.

Add the red chilli powder. Add the chicken along with the marinade. Stir and cover.

Uncover every ten minutes and stir. Add salt if required.You need not add water.

When the chicken is soft and the sauce thickens, add the butter. Mix well.

Its done. Serve with any kind of breads!!

TOMATO EGG DROP SOUP

Just like red coloured curries, I have a special liking for tomatoes. I love adding tomatoes in my curries, for colour and it's health benefits. I have to have colours in my food, otherwise I don't feel like eating it. One will find predominance of tomatoes, Kashmiri red chilli powder in my cooking.

Growing this fruit is easy. I remember, it used to grow beside our mother's prestigious flowers just like that. Perhaps, some birds have dropped it's seed there. It was such a pleasure watching it grow....from a green fruit to a red, ripe, juicy one. We prepare veggies with raw green tomatoes too, though at less frequency.

This red juicy fruits have many uses.... we use it for sauces, chutneys, pickle, curries. Extremely beneficial for our body, they say it keeps cancer at bay, if eaten on a regular basis. High in vitamin A, Vitamin C, Calcium and Potassium, it is good for our eyes too. Before the doctors start questioning on my wiki knowledge, lets proceed with the recipe of TOMATO EGG DROP SOUP which requires very less ingredients.

INGREDIENTS :

Red ripe tomato : 3-4 big sized

Egg : 1

Minced Garlic : 1 tsp

Minced Ginger : 1/2 tsp

Onion : 1medium sized

White Pepper Powder : 1/4 tsp

Salt : As required

Sugar : 1 tsp

Oil : 1tbsp

Butter : 1tbsp

METHOD :

Wash and cut the tomatoes, deseed. Beat the egg in a small cup. Peel, wash and slice the onions.

Heat the oil in a wok. Fry the minced garlic and ginger till light brown. Add the sliced onions, saute till translucent.

Add the tomato pieces and salt as required, stir cook for a minute. Pour in 2 coffee mugs water. Let boil until the tomatoes melt. Let cool.

Blend the whole thing to a paste in a blender. Melt the butter in a wok. Pour the blended mixture, the white pepper powder & the sugar. Let boil for 3-4  minutes.

Now pour the beaten egg drop by dropr. Switch off after a minute.

Transfer in to soup bowls. Serve with any kind of bread!

ASSAMESE MASOR TENGA [ A TANGY FISH CURRY]

Of late I am posting a recipe which I should have done way before.  My today's pick; Assamese Masor Tenga is a typical Assamese tangy fish curry where almost no spices are used and done with minimal oil. Though I visited Assam two-three times, I have a special relation with Assam given my family from the father's side are staying there for many years. My grandfather migrated there from Comilla, Bangladesh. My maternal grandfather too was posted there for a couple of years being in a transferable job. Hence, I am acquainted with their cuisine to some extent. They are expert in various steamed rice/flour cakes[pitha], sour fish curry too.

We learn about the history of ancient Assam from inscriptions on rock, copper plates, clay, royal grants, etc. Its history can be divided into 4 eras. The ancient era began in the 4th century with the establishment of Kamarupa kingdom, the medieval era began with the Turko-Afgan attacks from Bengal, the colonial era began with the advent of the British and the post colonial era began in 1947, after the Indian independence. [WIKI]

Assamese Cuisine is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as a form of food preservation. The cuisine is characterised by very little use of spices, little cooking over fire. Fish is widely used with rice as a staple. A traditional Assamese meal begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga, a sour dish. Food is usually served in metal plates and bowls. I have chosen an Assamese tangy fish curry for today's meal. My family living there is almost half Assamese now!

I used this fresh rum mach / Bengal Carp variety of fish for the recipe, I prefer even a smaller sized!

INGREDIENTS :

Any firm white fish : 500gm [I used rohu / rui mach / Bengal Carp]
Tomato : 2 medium
Onion : 1 big
Lemon Juice : 2 tbsp [alternatively elephant apple/chalta one piece, I used lemon juice]
Bengali Panch Phoron : 1tsp [ an equal amount of fenugreek, nigella, cumin, wild celery and fennel seeds]
Coriander Leaves : 2-3 sprigs
Dry Red Chillies : 2-3
[not required but I used 1/2 tsp of Kashmiri Mirch Powder to add colour]
Oil : 2 tbsp [I used mustard oil]
Salt : As required
Turmeric Powder : 1tsp

METHOD :

Wash the fish and cut into medium pieces. Rub with salt n turmeric powder as required. Keep aside for 15-20 minutes.

Cut, deseed and wash the tomatoes. Wash, peel n slice the onions. Wash, and chop the coriander leaves discarding the roots.

Heat oil in a wok. Fry the fish pieces till light brown. Keep aside.

Temper oil with panch phoron and slitted dry red chillies. As they splutter, add the sliced onions.

Fry the onions till brown, add the tomato pieces.

Saute till the tomatoes are well fried and separate from the oil. Add the remaining turmeric powder, salt and Kashmiri chilli powder. Give a stir.

Add the lemon juice. Add one coffee mug water. Let boil for 4 minutes at medium to low heat.

Add the fish pieces and boil for another 2-3 minutes. Add the chopped coriander leaves. Switch off.

Yes, its this simple n easy! Serve with steamed hot rice!

MIRCH KA SALAN

Not a Sunday morning like post really.... but I liked so much preparing it yesterday that I felt like sharing the joy with my readers today...... What was the fondness for?? Well...that is the pleasure of cooking something different from my own cuisine..... Me being a predominantly Bengali cook, I do not experiment much in the kitchen! I was very much satisfied with the texture of the curry.... Of late there had been an urge to post veggie recipes too as been requested from different quarters. There has to be some kind of balance of vegetarian and non-vegetarian recipes on my blog, I feel. This recipe is heavily influenced by HYDERABADI MIRCH KA SALAN....but I have purposefully omitted the word Hyderabadi because I was running out of white sesame seeds and curry leaves at home...hence did some alteration with the spices.

MIRCH KA SALAN is a green chilli curry made with peanut paste, sesame seeds and few other spices along with tamarind juice. It is a traditional Hyderabadi dish prepared in weddings and other special occasions..... a spicy dish served as a side to Biriyani or with chapati too. The gravy is thick n grainy  due to the use of peanuts. The big chillies used here is mildly hot... we are discarding the seeds too.... hence you can go ahead with it...

INGREDIENTS :
Large Green Chillies : 10
Coriander Powder : 1/2 tsp
Cumin Powder : 1/2 tsp
Red Chilli Powder : 2
Ginger Paste : 1 tsp
Roasted Peanut Paste : 2tbsp
Melon Seed paste : 1/4tsp
Onion[grated] : 1
Tamarind Juice : 2tsp
Salt : As required
Turmeric Powder : 1/2 tsp
Mustard Seeds : 2 pinches

METHOD:

Slit the chillies little and discard the seeds. Wash them and rub with little salt.

Heat oil in a wok. Temper with mustard seeds.

Add the grated onion. Saute till golden brown.

Add the peanut and melon seeds pastes and saute for 2 minutes.

As the pastes separate from the oil, add the chillies and saute for about 2 minutes.

Add the cumin...coriander...red chilli..turmeric powder along with the salt required. Fry for half a minute.

Add half small cup water and cover cook for 2-3 minutes at low heat.

Add the tamarind juice, stir.

Switch off, its done.

Though its served as a side with Biriyani, my personal preference is serving it with South Asian flat breads. Oh! can I already foresee happy faces this evening....lets hope so!!

SEABASS WITH CAULIFLOWER / BHETKI FULKOPIR JHOL

Before people think I have somehow stopped loving and eating fish, I thought today is the day when I must prove it wrong. I am very much eating and preaching it keeping my Bong identity just in place. I believe which ever part of the world a Bong may land in, on their first morning in a foreign land, they surely google search for the nearest fish market. If I hear of a non-fish loving Bong, I take the responsibility of teaching and making them believe the 100 reasons why they should have fish....I have not spared my chicken loving son from this either. Mamma literally mash the fish and feed her teen, oblivion of all the scolding she gets from the senior asking to stop pampering and let him be independent. Now, this mamma never did deny of being a typical Bengali Mother. My dictate at home is clear....love it or not....one has to eat fish on a regular basis ....

The fish I used today is Seabass, similar to Bhetki or Barramundi as it is called in India. Perhaps they belong to the same species. Though not same, they are similar in taste. I do not wish to apply here my little wiki knowledge, deeper research is required to make any comment on a topic. This much I can say, back home we love preparing this fish with cauliflower and potato, or use its fillet to make fish fries. Fish lovers I know you are already planning for a fish fry with your evening tea. I also know, non-fish lovers are planning at my back to quit visiting my blog. I promise you some meat n vegetable dishes soon. Now lets proceed to the recipe, before the cat eats the fish.

INGREDIENTS :
Seabass : 6 pieces
Cauliflower : 6-8 medium florets
Potato : 2 medium
Tomato : 1medium
Ginger Paste : 1tbsp
Green Chilli Paste : 1tsp
Cumin Powder : 1tsp
Kashmiri Chilli Powder : 1/2 tsp[for colour]
Turmeric Powder : 1tbsp
Salt : As required
Bay leaf : 1
Cumin Seeds : 2 pinches
Oil : 4 tbsp

METHOD :

Wash the fish pieces, apply salt n turmeric as required and rub well. Peel, wash and cut each potato into 4 pieces, lengthwise and then widthwise. Wash both potato and cauliflower separately, apply n rub salt n turmeric well.

Wash and cut the tomatoes deseeding it. Keep all spices near you.

Heat oil in a wok. Fry the fish pieces in batches till light brown, both sides. Keep aside.

Fry the cauliflower and potato pieces till light brown, in batches. Keep aside.

Temper the oil with bay leaf and cumin seeds. As they splutter, add the ginger paste.

Saute for 1 minute, add the chilli paste, fry for another 1-2 minutes. Add the tomato pieces and fry till the spice mix separates from the oil.

Now add rest of the turmeric powder, salt and Kashmiri chilli powder. Mix well. Add 1 coffee mug of water.

Let the curry boil for 2 minutes, add the fried potatoes, let boil for another 2-3 minutes at medium to low heat. Now add the cauliflowers and fish pieces.

Boil for 2-3 minutes. Its done.

Serve hot on a bed of piping hot steamed rice!!

EGG FRIED RICE WITH SWEET N SOUR PANEER

I am fond of plain rice as much as of the bread varieties! My men dislike plain rice unless it is served with their choice of sides, they  love fried rice varieties. Since I am not allowed to eat much of it, I feel like they should have it. Yes, it is a state of mind...I have to see those white grains of prosperity on the table at least once in a day. If I pack it for lunch, I spare them from eating it at night. Yes, Rice is a sign of prosperity among us, we consider it Goddess Lakshmi.

In such a love-hate scenario, I prefer frying the rice with the available spices and colourful vegetables or meat and eggs at home. This the only way I can feed rice to them. If with it we can serve an Oriental inspired side, nothing is as comforting....a complete meal...health and taste loaded.... Today I prepared this EGG FRIED RICE WITH SWEET N SOUR PANEER to pack their lunch boxes.

I feel happier end of the day when I see their lunch boxes....not a single grain of rice can be seen. I hate wastage of food. In the country of my birth where millions still starve, I cannot afford to. I can relate a childhood real life story in this context.

When we were young, a vendor with puffed rice, jaggery  visited our neighbourhood from a village, Joynagar. He used to catch the first train early morning to sell his things, went back in the afternoon. The neighbourhood women used to feed him...we had a nice neighbourhood culture back then. I remember our mother used to feed him lunch...the way he sat, ate....each grain with so much of love and care...I even remember the burp sound after the meal...that of satisfaction...inside my room...I used to be in tears.... I cannot afford or allow to waste food in my home.

I hope you feel the same when you see a hunger stricken poor eating.... Wish I earned and could be of some help. Life's truly a stage with each one playing their own roles....we grow with experience.....

INGREDIENTS :[for the Egg Fried Rice]

Rice : 1coffee cup
Egg : 3
Sliced Onion : 1 tbsp
Chopped Spring Onion : 4 tbsp

Minced Garlic : 1tsp

Minced Ginger : 1/2 tsp
Black Pepper Powder : 1/2 tsp
Soya Sauce[light] : 1tbsp [you can use gluten-free]
Salt : As required
Oil : 1 tbsp

INGREDIENTS : [for the Sweet N Sour Paneer]

Indian Cottage Cheese : 200 gm
Onion : 1 [sliced]

Red, Green Bell pepper : 1 small tea cup [Cubed, Can add the yellow variety too]

Spring Onion : 1 tbsp [chopped]
Green Chilli : 3-4 [slitted]
Ginger : 1tsp [minced]
Garlic : 1tsp [minced]
Cornflour : 1 tbsp
Black Pepper Powder : 1tsp
Salt : As required

Soy Sauce : 2 tsp [you can use gluten-free]
Sweet n Sour Sauce : 2 tbsp
Oil : 1 tsp + 2 tbsp

METHOD :

Let us do the Egg Fried Rice at first!

Wash the rice, boil in enough water till 70% done. Drain the water, pour over a tray, spread evenly.

Wash and cut into small cubes the onion, bell peppers. Get the minced garlic & ginger ready. 

Heat 1tsp oil in a pan. Scramble the eggs and keep aside. Wash the pan, dry and heat the remaining oil meant for the fried rice.

Add the minced garlic, ginger, fry until it is light brown. 

Add the washed sliced onion, fry until translucent. Add the washed, slitted green chillies, stir for a minute at high heat. Pour in the soya sauce, stir for a minute.

Add the rice, add maximum of the washed and chopped spring onion. Stir cook at high heat. Season with salt n pepper. Stir well, add the scrambled egg. Stir again. Switch off the gas stove, it is done.

Transfer to a serving bowl, garnish with the rest of the chopped spring onions.

Now let us prepare the Sweet n Sour Paneer!

Add cornflour, salt, crushed black pepper to the paneer cubes, coat well.

Wash and cut the onions, bell peppers into cubes. Slit the green chillies, keep the minced ginger and garlic ready.

Heat the oil in a wok. Fry the paneer pieces till light brown in batches. Take out and keep aside.

Keep 2 tbsp oil in the wok and the rest keep aside for future use. Add the minced ginger and garlic in wok and fry till it gives aroma. Add the cubed onions and stir fry until translucent.

Now add the bell peppers, stir for about 2 minutes at high heat. Pour the light soy sauce & sweet n sour sauce, season with salt n pepper.

Add the paneer pieces, slitted green chillies. Fold in well, switch off the gas stove.

Both dishes are to be served hot and fresh!

FILIPINO CHICKEN ADOBO

Chicken Adobo is a FILIPINO dish, a most authentic one. Several sources say that the FILIPINOS were already cooking adobo even before Spanish colonisation. Not to be mistaken with the Mexican adobo, this dish is uniquely prepared by stewing chicken in vinegar and soya sauce. This method is also considered as one of the earliest food preservation practice. {Sourced from WIKI}

I first tasted Chicken Adobo on board a ship. My husband being in the shipping industry, used to sail regularly until few years back. Though my sailing experience with him is less, it is an excellent idea to be on board with your spouse. Inside a ship, it feels like that of universal harmony, people of various ethnicity working together at one place in perfect coordination. Far from home for months, it was a second home for all these hardworking guys. What average people say about them that they are all drunkards and have a wife at every port has very little truth in it. Fact is drinking on board has been banned for a pretty long time and they do miss their family madly. It is for their family that they accept such a hard  life. People lack empathy and can say anything, words are not taxable.

In general, on board you have FILIPINO cooks. I tasted a couple of their cuisine. They can cook other cuisines also with much élan as they have to cater to the taste buds of 30-35 crew members of different ethnicity 3 times at least everyday. So I consider them nothing less than an expert. As usual, by breakfast time I used to be at the galley to assist the cooks at my own will, in spite of my naughty husband ordering the chief cook not to allow me there. Chief got very friendly with me and would request me to make roti which they were poor at. Well, I can proudly say I prepared 25-30 roti every night with their help. It was pleasure cooking for people far from home for months. I wish to write about this hard working, carefree bunch of people titled "LIFE AT SEA"....I have the right concoction of empathy, emotion and material, but I lack vocabulary or may be the flair for writing.

I found the FILIPINO CHICKEN ADOBO, the simplest of all recipes using very little ingredients.

Recipe Courtesy : Our Cristine!

INGREDIENTS :

CHICKEN : 500 gm
VINEGAR : 2tbsp
SOYA SAUCE : 4tbsp[preferably the dark one,I used the light one]
GARLIC[minced] : 2tbsp
BLACK PEPPERCORNS : 8-10
BAY LEAVES : 2-3
SALT : as required
SUGAR : 1/2 tbsp
OIL : 3tbsp
WATER : 2-3 cups

METHOD :

Wash the chicken and pat dry. Marinate with the minced garlic, vinegar, soya sauce, salt as required for about 2-3 hours.

Heat oil in a wok. Add the chicken pieces sans the marinade and stir fry for about 5-8 minutes. Reduce heat and add the marinade. Mix well and cook for 4-5 minutes.

Add the bay leaves and peppercorns. After five minutes, add water, mix well and and cover. Simmer at low heat for another 10 to 12 minutes, add the sugar, stir and switch off. Its done.

Enjoy hot with piping hot steamed rice!!