MITHAS...... A FESTIVE FEEL....

Roshnai... Mithai..... Celebration with crackers..... it is that time of the year again when we lit up our homes n minds both, together. So there should absolutely be no loopholes through which evil can get in .... or to be precise and correct we should not let it come out from within ..... yes, both good and evil are an inside thing... what needs to be taken care of is who wins over whom... Such festivals from time to time.... does help us to refreshen our minds... the entire environment contributes towards it.... The lady who is giving such big talks forgot a total of twelve diyas in the shop today, thanks to The Almighty.... the rest of the things came home safely.... this is nothing unusual with it given her nature.... the condition just aggravated with age and her incapability to deal with her surroundings.... sitting on a train / bus going to the opposite direction of her destination, not been able to recognise known people on the road, no other reasons...... actually she was in another world, also because her observation power is.... nil or null? 

Back to the bygone days, our mother had to listen such complains that her daughter did not talk to the person or at least smiled when she met that person. The world never believes in silly acts, neither does it forgive a small mistake.... better we embrace all complaints and ignore it the next moment.... tough but essential for inner peace..... When she was in high school, her little brother complained to the mother after she returned home one day ... "didibhai washed my clothes, combed my hair, served me food but did not talk to me the entire day"..... a genuine complain indeed..... yet she pledges to the world to let her be herself.... else she gets more confused....

Now that her little brother, now a big man [physically though] is visiting them in two days with his bubbly wife.... do you think she has time for any elaborate cooking this week? Such a busy week with the joy of celebrating Diwali with them and the excitement of having Bhaiphota at this home after six long years. Yet she wished to share a sweet dish with the world, been in tune with her friends though not at par with them. Had she not been this laid back with no urge to excel, she could have at least contribute fruitfully to the society.... but she can always gift you an easy to make, few ingredients, almost no cook sweet. Let me stop talking too much [another sign of aging, haha] and share with you this sweet.... a lingering mithas [sweetness] feel stays during any festival. Done with homemade paneer [Indian Cottage Cheese] mainly,  a great taste is guaranteed.

INGREDIENTS :

Fresh Milk : 1litre
Lemon Juice : 11/2 to 2tbsp
Milk Powder : 1/2 medium sized tea cup
Rice Flour : 1tbsp
Sugar : 1/2 small tea cup
Green Cardamom Powder : 1/2 tsp
Ghee [clarified butter] : 1tbsp
Garnish as you wish

METHOD :

Let us prepare the paneer first. Take the fresh milk in a vessel, switch on the gas stove and bring it to boil.

Just when it is boiling, switch off the gas stove and add the lemon juice. We will see the milk will curdle.

Now strain the whey water through a clean, white cloth. Tie the cloth to your kitchen tap, squeeze the extra water. Let it stand for 20-25 minutes.

Take it down and transfer the paneer to a plate or bowl. Mash and knead for 5-10 minutes.

Transfer the paneer to the blender. To it add the milk powder, sugar and green cardamom powder.

Blend the mixture for 2-3 minutes with intervals scrapping the sides. Transfer to a plate and add 1tbsp ghee to it.

Rub your hands with a drop of ghee and knead the mixture further for 3-4 minutes. At this stage you may need the rice flour to tighten the dough. Knead further for 3-4 minutes.

Take out small portions and shape as desired. Garnish as you wish.

Offer to your God Family and enjoy it whatever the occasion is.

SPICY TWISTER FRIES

Diwali is at the doorsteps, hence many of us would wish to give the world dishes just appropriate for the festive season, be it sweet or otherwise. At home too, the celebration mode / mood is on since the Durga Pooja. During the olden golden days, our celebration started from Durga Pooja and went on till Bhai Phota / Bhai Duj . Between this period, whosoever visited our home were treated with homemade goodies.... essentially snacks and sweets... 

The Bhai Phota day was always full of fun...  our mom's brothers and  our cousin brothers would visit.... though the circle was incomplete as some relatives lived far off and never could make it..... Fun, Food, Crackers made our lives happier. Though I am an individualistic, pretty self centric, I do believe a joint family system has it' s own advantages. Being together feels good if we can respect each other's space..... which is again an utopia.

I am quite awestruck to see my blogger friends sharing lovely Diwali dishes. I was thinking of starting with a simple savoury snack that can be made quickly and stored for a couple of days without getting spoiled. Hence, these spicy twister fries. These fries are made with whole-wheat flour adding few spices, and the nigella seeds. Let us do the Spicy Twister Fries together  and treat well our family and friends this Diwali..... Here in this island, a similar snack is sold, pretty popular.

INGREDIENTS :

Whole-Wheat Flour : A big cup full [You may use refined flour too]
Nigella Seed [kalonji] : 1 tsp
Cumin Powder : 1/2 tsp
Coriander Powder : 1/2 tsp
Red Chilli Powder : 1 tsp
Salt : As Required

Sugar : 2 tsp
Oil : 100 ml [for frying] + 1 tbsp

METHOD :

Take all the ingredients except for the oil meant for frying in a bowl and rub well for 2-3 minutes.

Add water little at a time, knead to form a dough. Keep kneading for about 10 minutes until the dough is ready and a bit tight. A softer dough may make the fries soggy.

Keep covered for about 15 minutes. Remove the cover and knead for another 2-3 minutes.  

Tear off smaller portions and do as is shown in the pictures above. It is easy. Once done, again give a twist to each.

Make warm the rest of the oil in a wok. We will add the uncooked snacks when the oil is just warm and not hot. 

Fry the spicy twisters slowly, changing sides in batches and transfer onto tissue papers.

Once cool we can store them in airtight containers for a week without refrigerating.

EGG DRY CURRY

If I say we can prepare this egg curry without using any spices or may be minimal spice would you believe? You have to because I have exactly done that. It can be an easy solution on a busy weeknight.... As told earlier a number of times... my senior is an ardent egg lover, hence I have to think of bringing in variety in it's preparation. Given the health benefit of having eggs, non availability of our kind of fresh water fish at the place we live in, I find it extremely convenient to prepare an egg curry at least twice a week. 

The senior of my men expects me to spend less time in the kitchen, says "be smart, cook less". Innumerable times I told him cooking is something I enjoy. Even crossing 70's, our mother thoroughly enjoys cooking. But I am nowhere near the mother when it comes to her energy level. With the age factor  and lethargy gripping in... I think I am finally giving in to that... By the time my junior steps out of home to explore the world, I perhaps will come down to grilled stuffs and salads for us... the small eaters. But that would mean identity crisis in me, I must cook Bengali Food.

The thought of living far from my teen has a piercing effect on me. I remember his younger self sitting on mumma's lap while going to and from school. On his birthdays, I even cooked for 35-40 guests at an ease.... now I get scared.... I need to accept I am aging.... In tune with simple cooking solutions for myself and you all, let us do this quick Egg Dry Curry in few easy steps using minimal spices. Using the whole garam masala for tempering makes the curry flavoursome..... we must add them in an egg curry.

INGREDIENTS :

Egg : 6-8
Onion Paste : 4 tbsp
Garlic Paste : 2 tbsp
Ginger Paste : 2 tsp
Cumin Powder : 1/2tsp [optional]
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Cinnamon Stick : 2 one inch
Green Cardamom : 3-4
Clove : 2-3
Bayleaf : 1
Sugar : 1/2 tsp
Oil : 4-5 tbsp

METHOD :

Boil the eggs in enough water for about 6-8 minutes adding a little of salt. Let cool. Drain the water and discard the shell.

Slit both ends of the eggs and rub with a little of salt and turmeric.

Heat the oil in a wok and lightly fry the eggs in batches. Take out and keep aside.

Temper the oil with a bayleaf, cinnamon stick, green cardamom and clove.

As you get a nice aroma, add the onion paste. Fry till golden brown.

Add the ginger and garlic paste and fry for 2-3 minutes.

Add the cumin powder, turmeric powder, red chilli powder and salt. Stir for a minute.

Add a small cup of water. Let it come to a boil.

Add the eggs and let cook for 6-8 minutes at minimal heat or until the curry dries up. Add the sugar, stir well.

It is done. Transfer to a serving bowl. Serve hot with rice or chapati.

DOI BHINDI / DAHIWALI BHINDI

Marasim.... meaning relationship or connection.... however reluctant I am about building networks or connections with the world, my 'Marasim' with poetry, novels, music, nature strengthens with each passing day. As of now, my headphone takes me to an ethereal musical journey of Gulzaar saab and late Jagjit Singh ji duo's Marasim album... the cool breeze is adding more to the mood. Been a Sunday, a statutory warning also breaks the silence, "you will spoil your ears now." When the environment calls for some kind of romanticism, if someone acts otherwise, how would you feel? I do not know about you all, but I have always felt myself secured in the two trusted hands which I know will never leave mine, for whom the old lady is surviving in a world peacefully that neither did understand her, nor she could understand it's ways. Looking back, the daddy of the house got her lots of books, the mom protected her within the warmth of her arms, failing to teach their loving daughter how to deal with the world. The lazy little girl loved to be in the cocooned shell, never willing to learn the nitty gritty of life.... The brother was never bothered about anything beyond games; physical or in the computer.

Is that little girl, now an old lady, now a mother of a weird son  had a troubled life? Not really, the son-in-law took charge in time and with elan..... Is she naive as they say? She thinks she is no more that... the once naive and innocent girl is actually a confused, silly being, lost in her own utopian world... a warm, cosy, easy- peasy world... Her weekend conversation is always as this.... bossy I lack common sense right? The person on the other side who never spoke ill of his lady, would ask me to stop thinking too much, take things as it comes. He asks to learn to ignore, the world does not work our way. The little girl living within the tired physical being feels secured sitting beside the uber cool, confident person, Gulzar saab's lyrics lingers on 'Chulhe Nehi Jalaye, Basti Hi Jal Gayi'...... The otherwise quiet, yet a stubborn lady reaffirms.... whatever may come... one needs to be graceful... been wild at others is not her forte. She will do what she thinks is right.

Did I sit to write a recipe?.... I hope so, a busy Monday ahead, I preferred to do the write up this evening. This bhindi / okra curry with a considerable amount of yogurt is surely a vegetarian delight. Have it with roti, paratha or rice, you will love it.... I have used more yogurt and less of spices for the dish. I completely omitted the garlic paste, you can use though. Let us cook this easy peasy Dahi Bhindi / Doi Bhindi Curry together. I believe my recipe is not the way how the rest of the Indians or South Asia would cook their Dahi Bhindi. The yogurt in this island curdles whilst cooking, I add sugar & gram flour a bit, yet.

INGREDIENTS :

Okra / Bhindi [lady finger] : 250 gm
Plain Yogurt : 1 small tea cup
Onion Paste : 2 tbsp
Ginger Paste : 1tsp

Green Chilli Paste : 1 tsp
Cumin Seed : 1/4 tsp
Bay Leaf : 1
Turmeric Powder : 1/4 tsp

Coriander Powder : 1/2 tsp

Cumin Powder : 1/2 tsp

Dry Mango Powder : 1/2 tsp

Salt : As Required

Sugar : 1/2 tsp

Gram Flour : 1/2 tsp

Oil : 2tbsp

METHOD :

Wash and dry the bhindis. Discard the ends, cut half. Rub with some salt and the turmeric powder.

Add all the powdered spices, sugar & gram flour to the yogurt and beat thoroughly.

Heat the oil in a wok and temper with the cumin seeds and bay leaf. Add the onion & ginger pastes, a little of salt and fry for 3 minutes.

Add the marinated okra / bhindi / ladies fingers, fold in well. Cover cook for 5-6 minutes, sprinkling a little of water every 2 minutes. 

Beat the yogurt with sugar, gram flour, cumin+coriander+dry mango powders and add to the wok. Gently give a stir. Cook at low heat for 3-4 minutes, we should be done.

Serve hot with roti, paratha or rice.

RASBHARI PANEER AND KHOYA BALL

With the festive hangover still on, I am too lethargic and reluctant to write a single line. Yesterday we had bid adieu to Maa Durga, greeted each other, had a lunch with Khichdi and Hilsa Fry... and came back home heavy hearted. The Hilsa quality was poor. Sitting at the favourite corner of the couch, I am rewinding all the fun we had in the past five days and getting mentally prepared for a lovely dinner invitation at a dear couple friend's place.... I thought I have nothing at home that I can carry for them. I usually wish to prepare something with love when I go for an invitation.... however little and simple it is. Yet, honestly I am still in no mood to cook. The glam and glitz and festivity of the Durga Puja is ruling my heart. 

Also, the pathetically romantic self is again back to her music maniac state. So I planned to prepare something simple and hassle free, as far as my headphone allowed me to.... I am kind of immersed in Rafi saab's "Abhi na jao chor kar, ke dil abhi bhara nehi"at the moment. I am pretty sure by now I am a food blogger by fault.

From now until the Diwali, some of my blogger friends will come up with their unique sweet recipes, I know. Let me add mine. Yesterday, I had exactly two hours time to prepare something. Hence, I prepared this sweet, which took me less than two hours. It is definitely not Rasmalai... I did not have enough time and energy to go with the long process of preparing Rasmalai. The paneer and khoya balls you see are not cooked or fried. The two are prepared fresh, mashed and kneaded well and soaked in a hot milk & sugar syrup. What else do you expect from a lazy cook... I can guarantee about the taste though. Come let us prepare the RASBHARI PANEER N KHOYA BALLS together.

INGREDIENTS [for the instant khoya]

Milk Powder : 1 small tea cup 
Full Cream Milk : 1/2 small tea cup 
Ghee : 1/4th small tea cup 

INGREDIENTS [for the fresh paneer]

Fresh  Milk : 1litre
Lemon Juice : 2-3tbsp

INGREDIENTS [for the milk malai]

Full Cream Milk : 500ml
Sugar : 2-3 tbsp
Green Cardamom Powder : 1/2 tsp

INGREDIENTS : [final dish]

Paneer : As we get
Khoya : As we get
Milk Malai : As we get
Sugar : 2 tbsp
Green Cardamom : 1/4th tsp
Roasted Pistachio [chopped] : 1 tsp to garnish.

METHOD :

For the instant khoya, we will take the milk powder, full cream milk and ghee in a microwave safe bowl and mix well. We will microwave it at high for 3 minutes, pausing and stirring each minute and let it cool.

For the paneer, we will take the fresh milk in a heavy bottomed vessel, put on the gas stove and bring it to a boil. Once it comes to a boil, we will switch off the gas stove and squeeze the lemon juice. stir and the milk curdles. 

We will strain the whey water through a clean, white cloth. Tie the cloth with the remaining paneer to our sink top for 1/2 an hour.

We will take the paneer down and transfer to a plate. We will add the instant khoya, 2 tbsp sugar, green cardamom 1/4tsp.

We will mash and knead the entire mixture for about 8-10 minutes. It looks as below.

Now we will shape the torn smaller portions into flattened tikki likes. They look as below.

We will arrange all the balls in a shallow dish.

We will boil 500 ml milk for about 12-15 minutes until it reduces to 250-300ml. We will add the sugar and boil further for 5-8 minutes. We will add 1/4tsp of the green cardamom powder, stir and let boil for 2-3 minutes further.

We will pour the hot milk syrup atop the paneer and khoya / semi-solidified milk balls. We will garnish the dessert with the roasted and chopped pistachios and serve chilled or warm.

INSTANT FESTIVE SWEET

 

The festive season is here again.... our biggest festival Durga Puja is at the doorsteps.... for the rest of India it is Navratri... All clean, lit up homes with everyone in it in a festive mood. Happier are the souls, yet we miss that feel of Kolkata during this time of the year. In a foreign land, unless and until we are at the festival venue, we do not even understand it is Durga Pooja. I love to sit quietly at a corner and watch the priest performing, watching the all decked up crowd and off course diving into the array of food in offer. 

The best part of Durga Pooja for me is to visit the Ramakrishna Mission and watching the Maharaj performing the rituals, listening to the boys of the home singing. There is not much of cooking in our home during these five days. In my parental home, it was / is an all vegetarian fair during the four days of Durga Puja. The reason is that the paternal grandfather did Durga Puja whilst they stayed in Comilla, Bangladesh. In general, in all the Bengali homes, it is the time for an exotic food fair with a variety of vegetarian and non vegetarian dishes.

Taking into account both Navratri and Durga Pooja celebrations, I wished to share a quick and easy vegetarian sweet recipe with everyone so that they can prepare it during this festive season. By Instant Festive Sweet, I did not mean it is a no cook sweet. What I meant is that it requires less of cooking time. I think like me, many of you will wish to spend less time in the kitchen during the festivity. The basic idea for this sweet is drawn from a famous food site which I have mentioned below. Let us prepare this easy to make Instant Festive Sweet together. The making of the sweet took less than 30 minutes in the microwave oven.

Recipe Inspiration : tarladalal.com

INGREDIENTS :

Evaporated Creamer or Milk : 250 ml
Shredded Coconut : 1medium tea cup
Semolina [suji] : 1/2 small tea cup
Sugar : 4 tbsp
Green Cardamom Powder : 1tsp

METHOD :

Take together all of the ingredients in a microwave proof deep bottomed bowl. Mix well so that no lumps are there.

I think I should have used the green cardamom powder later. Also, if you are using evaporated creamer, the cooking time will be little less than the sweet made with evaporated milk.

Keep the mixture for rest at least for 15-20 minutes, then place it inside the microwave oven. Cover it with a microwave proof lid.

Cook at low temperature for 12-13 minutes, pausing & stirring in between. I used the quick cook mode of my machine. They differ, be careful.

Once done, wear your gloves and take the bowl out. As it cools a bit, take in a plate and knead for 3-4 minutes.

Transfer to a squared mould, cut, garnish with your choice of dry fruits & nuts. Serve and eat them fresh.