CUCUMBER N BLACK GRAM CHAAT

I am taking interest in chaats and salads these day that I never liked before. I keep looking for some good alternatives to carbohydrates, I find such dishes best suited to my changed tastebuds. I do not follow any strict diet as such or as prescribed by the dieticians. I am unable to have a heavy breakfast, light lunch and even lighter dinner. I usually prefer soups or salads for lunches. Since I had never been a salad kind of person, I try to make them suit my taste buds, turning them into chaats. I do this so that I can have two spoonful of my most favourite rice sitting together with my men at night. We usually have our dinners late when perhaps others plan to go to the bed. Well, we never claim ourselves to be healthy eaters, but then our body clock got used to it. Let me share this easy and yummy chaat recipe.This dish is a chaat kind of salad made with boiled and sautéed black gram. Though not a Bengali recipe, our mother used to prepare black gram / kala chana this way sautéed with onion and green chillies. Actually this was sold in the road side carts throughout Kolkata. How much would I slurp looking at them, our mother would not allow me to buy. Instead she would prepare it at home. At times, we used to have it with puffed rice. Modifying it into a chaat is my contribution to the dish and I can assure it will not dishearten you. A bowl full of health and taste. Let us prepare this Cucumber and Black Gram Chaat together. But black gram causes wind formation in my stomach.

INGREDIENTS [main] :

Black Gram / Kala Chana : 150gm
Onion : 1 standard sized
Green Chilli : 2-3
Cumin Powder : 1/2 tsp [optional]
Coriander Powder : 1/2 tsp [optional]
Turmeric Powder : 1/2 tsp
Salt : As Required
Cucumber : 2medium sized
Oil : 2-3tbsp

INGREDIENTS : [for the topping]

Date Tamarind Chutney : 4tbsp 
Plain Yogurt : 1/2small cup
Coriander Leaves : 1sprig
Sugar : 1/2tsp
Black Salt : 3- 4 pinches
Chaat Masala : 1tsp
Bhujiya or Chanachur [ salted snack, fried gram flour noodles?] : 2-3tbsp

METHOD :

Wash and soak the black gram in hot water for 3-4 hours, if you are soaking in water at room temperature, then overnight. Wash again and pressure cook up to 1 whistle adding water and a little of salt. Let cool, drain the water and wash again.

Peel, wash and slice the onion, chop the green chillies and coriander leaves. Wash them. Slice the cucumber, wash and apply a little of salt, refrigerate. Blend together the yogurt, coriander leaves, sugar and black salt. If the mixture becomes too runny, add little more yogurt and beat well. Refrigerate.

Heat the oil in a wok. Saute the onion slices and chopped green chillies until they are soft and golden brown. Add the boiled black chana, fold in well. Add the cumin powder, coriander powder, salt and keep stirring for 3-4 minutes. It is done. Let cool a bit.

Transfer the cooked black chana to a bowl. Arrange the cucumber pieces on the sides or chop them and mix. Add chaat masala and fold in well. Garnish with with the chanachur / fried gram flour noodles, dates-tamarind chutney and yogurt-coriander mixture. Enjoy!

RAW BANANA N POTATO CURRY / ALOO KANCHAKOLAR JHOL

What gives me utmost pleasure wherein blogging is concerned? My answer is compiling dishes that I have grown up eating, dishes for which I do not have to browse the internet, dishes whose taste lingers on  till date, dishes which has our grandmother's and mother's touch on them. Today I wished to blog about one such dish. The old lady is at present cleaning up her daughter's home so that I can head to an all decked up home straight from the airport. A refrigerator full of essentials, bedrooms adorned with clean, washed bed covers are what awaits for me. This is the scenario each time I visit. We cannot just say thanks to our own, we need to be thankful in various ways. 

Yet, I get angry with the mother for been overprotective towards both of us siblings. In the process, we failed to learn the basic life skills, to be independent. In her defence, she would say life's lessons are not to be taught, they are to be learnt. Her daughter was not keen about taking interest in the worldly matters and was always engrossed in her own created world of fantasy. Well, I would not deny I am still the same. At any gathering or a party, I choose my own cosy corner and love watching others present while sipping my favourite ones, getting little tipsy. Wherever I am, I create my own ambience.

Whichever part of the world I am in or would be .... I will continue to cook up my desi recipes, laced with beautiful memories. Our mom used to prepare this curry with Raw Banana and Potato, both vegetarian and non-vegetarian versions. Usually she used to prepare Shingi-Magurer Jhol [live cat fish curry] with raw banana and potato. At times she added raw papaya to it. In the vegetarian version of this she used to add dry roasted broad bean seeds[shimer bichi] too. Unable to get shimer bichi, I prepared this vegetarian curry with raw banana and potato for myself, my men are force fed such things alluring with their choice of non-veg dish. I use the raw banana skin too to prepare a yum sides, a bharta. Laughing? That you may but nothing went to the waste bin in the middle class environment we grew up in..... and I do treasure  the values taught. Let us prepare this Raw Banana N Potato Curry together.

INGREDIENTS :

Raw Banana : 2
Potato : 1
Tomato : 1medium [my inclusion]
Ginger Paste : 2 tsp
Cumin Powder : 1 tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Sugar : 1tsp
Cumin Seed : 2-3 pinches
Bayleaf : 1
Oil : 4-5 tbsp

METHOD :

Peel both the potato and raw bananas. Cut half and then lengthwise further. Wash and chop the tomatoes. Rub the potato and raw banana pieces with a little of salt and turmeric.

Heat the oil in a wok. Fry the raw banana and potato pieces separately in batches. Keep aside. Temper the oil with cumin seeds and bay leaf.

Add the ginger paste and fry for 2 minutes. Add the chopped tomatoes and stir till it melts and separates from the oil. Add the cumin powder, chilli powder, rest of the  turmeric powder and salt. Stir well for a minute. Add the fried potatoes and fold in well.

Add a cup of water and let boil for 2-3 minutes covered. Now remove the cover and add the fried raw banana pieces. Let boil for 2 minutes. Add the sugar, give a stir and let boil for a minute. It is done. 

We love to have it with rice but it goes well with chapati too.

STUFFED RAW PAPAYA KOFTA CURRY

It is almost weekend, we are again threesome from twosome.... everything seems happier. Okay, Cristine too is a part of that happiness. From an almost no cooking mode to moderate cooking is the present scenario at home. The quiet mom with a quieter son was living a quiet life, missing someone. When the mamma was just about to believe that her son has stopped loving her, would he come and sit at the other corner of the couch threatening mom to throw out of the window if she tries to hug him. The mamma keeps wondering when and how the lolly polly mamma's boy turned onto become a daddy's one. Yet she is never worried, instead takes pride that they are different. If the equation of relationships is strong and is well understandable, one should not worry at all. 

There will be a lot of cooking for the coming week since the senior is not accompanying us for the holidays this time. I absolutely do it in my own will because my man has never demanded anything from me ever neither had he ever put any restrictions on me. As I always say I am a bad example of women's lib or may be the definition of women's lib is different to me.

Life and Philosophy is as interesting as of cooking for me. I do not miss the chance of expressing my thoughts along with my recipes. We will be heading to watch a good movie tonight, the mind should be set free. I wished to share this kofta curry made with raw papaya and dry fruits with you all today. Kancha Pepe or Raw Papaya is a common vegetable among us. I tried this Raw Papaya Kofta Curry just to get a breakthrough from our very own Aloo Peper Dalna or few other veggies with raw papaya. Since, Raw Papaya is in itself  bland, I tried it with a dry fruit stuffing . Let us prepare this Stuffed Raw Papaya Kofta Curry together. However bland, it is too healthy a vegetable, either eaten raw in a curry or ripe as a fruit.

INGREDIENTS :

Raw Papaya : 1 small sized [kancha Pepe / Kacche Papite]
Roasted Cashew nut : 6-7 chopped
Raisin : 7-8 chopped
Roasted Pistachio : 5-6 chopped
Onion Paste : 2tbsp
Ginger Paste : 1tsp
Garlic Paste : 1tsp
Onion Sliced : 1big
Green Chilli : 2chopped
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Salt : As Required
Sugar : 1tsp
Melon Seeds : 1 tsp
Corn Flour : 3-4 tbsp
Cumin Seed : 1/4tsp
Bayleaf : 1
Oil : 1small cup [for frying the kofta and for the curry]

METHOD :

Peel and wash the raw papaya. Cut the two ends and cut further into four halves. Cut off thinly the inner skin along with seeds and discard. Wash again and shred the papaya. 

Take in a bowl, add two cups of water and a little of salt. Microwave for 4 minutes. Take out, strain the water once cool and squeeze all of  the excess water.

Add the sliced onion, chopped green chillies, little of turmeric, cumin, coriander powders and salt, mix well. Add the corn flour and mix well. We can now shape small balls. Chop the roasted cashew nuts, raisins and pistachios.

Make a space hole in each ball and fill with some chopped dry fruits. Close and shape the ball again.

Heat the oil in a wok, fry the kofta in batches till brown. Transfer onto tissue paper.

Prepare a paste with the melon seeds. Temper the same oil with cumin seeds and the bayleaf. Add the onion paste and fry for 2 minutes. Add the ginger-garlic paste and fry for further 2 minutes. Add the melon seeds paste and stir for a minute.

Add the rest of the turmeric powder, cumin powder, coriander powder, red chilli powder, sugar and salt. Stir fry for a minute. 

Add one big cup of water and let boil for 3-4 minutes. Gently add the kofta balls. Let cook for a minute. Transfer to a bowl. Enjoy with rice or roti!

SEMOLINA N DALIA KHEER

A beautiful, sunny morning and I am sitting at the favourite corner of our couch. As usual, I am taken over by many a thoughts. I was happy with my performance at yesterday's Marathon event.... I am not a runner, I jog, in fact, I brisk walk, most importantly I absolutely enjoy it. Walking together with varied people, the smiles at me coming from unknown quarters give me pleasure. I was thinking of the yesteryear's lethargic, fat, quiet girl who was never fond of any kind of sports. Some of my childhood buddies would echo with me. Today, when they pat my back, they mean it, and I am as much proud of their achievements..... big or small. My participation in the school sports was limited to taking part in the MarchPast event as it was compulsory, thereafter I clapped for my friends and brother. Even the mother won medals in the parents' events. The father would never attend our school events, it was the mother always. The father and his brother next played football for the smaller clubs in Kolkata, the father got arthritis and the uncle went back to Assam. Whilst the brother and mother brought home cups and medals every year on our school's sports event, I was happy with the cake, banana & apple every student  would get for the participation. I was born a foodie.

Hence, to me doing a half marathon is a pretty big thing given my medical condition and BMI. Age? Do not you give it much of importance. Feeling young, you remain young. Just when the mind was in such a happy state, yesterday evening we got the news of a death at the race event...... the person was just 29 years old, collapsed just a kilometre away from the finishing line and died later in the hospital.... too saddening a news. I am not a seasoned or experienced runner, yet I would suggest not to push yourself too hard, do not over exercise or follow too strict a diet; listen to your body. Relax, we are not in a competitive run and most of our bodies are not trained as such. Go in your own pace and enjoy the ride.

I am just sitting idle, unable to go for a walk with the body aches and thinking of the bereaved family. I strongly felt I should compile a recipe post to get out of my present thought process. Not in the mood to write an elaborate recipe, I thought of sharing this simple dessert recipe of kheer / pudding done with semolina [suji] and dalia [broken wheat]. This recipe is nothing but a modification of our very own Sujir Payesh [semolina kheer] that we grew up eating. After our son was born, I tried to give him such proteins like dalia, now I use it for myself as a substitute for rice. At times, I mix both and prepare either a halwa or a ladoo or a kheer that is liked by my men. Let us prepare this easy recipe of Semolina n Dalia Kheer together.

INGREDIENTS :

Full Cream Milk : 2lt
Sugar : 11/2medium cup [or according to your tastebud]
Dalia [broken wheat] : 1/2small cup
Semolina : 1/4small cup
Cashew nut : 7-8 [halved]
Raisin : 10-12
Bayleaf : 1-2
Green Cardamom : 2-3
Ghee [clarified butter] : 1-2tbsp
Garnish as you wish or do not.....

METHOD :

Soak the raisins in water for an hour. Heat the ghee [clarified butter] in a wok. Dry roast the semolina and dalia for about five minutes till they are light brown.

Pour the milk in a heavy bottomed vessel, switch on the gas stove and boil adding the bayleaf till it thickens. Add the semolina and dalia mix. Stir well, cover and let cook for 6-8 minutes stirring every 2 minutes.

Add the sugar, stir and let boil for another 6-8 minutes. Add the cashew nuts, raisins, discarding the water and the green cardamoms tearing them a bit. Boil for 4-5 minutes. It is done.

Transfer to a serving bowl, let cool, refrigerate and serve chilled.

CHALKUMRO GHONTO / ASH GOURD WITH LENTIL FRITTERS

This dish was part of my 200th blogpost last year, where I compiled four heirloom recipes from the kitchen of Bengal. I thought let me share them individually with the wish to reach more of the beautiful people. I take a lot of pride in my roots and a lot of the bloggers are actually doing the job very beautifully. I humbly add mine, recipes that have come down to us for generations should be compiled. Honestly, when I started with the blog, I very much wished to keep it exclusively as a collection of family recipes, representing  Bengal's Kitchen. 

Somehow midway I could not keep my promise and the blog turned onto a 'Khichdi'; a hotchpotch one. It feels good to see some of my friends doing the same beautifully, I just provide fillers when they are not doing it.

I promote them or not, such heirloom recipes should be there in my blog. My daughter-in-law may not try them, yet they should be there. This particular dish is prepared with Ash Gourd / Winter Melon / Wax Gourd / Chalkumro and Lentil Fritters or Dal pakora. Actually, the dal pakora is a substitution for 'bori', that is dried lentil balls. With the on and off rain scenario here, I do not try preparing them at home. There is a way of doing it in microwave which I am yet to try. I teamed this non-spicy dish with dal pakora. You can also substitute the Ash Gourd / Winter Melon with Bottle Gourd or Raw Papaya or do each of them on different days. Come, let us prepare this healthy, vegetarian dish together.

INGREDIENTS : [for the dal pakora]

Masoor / Mushur Dal / Red Lentil : 1 small tea cup
Nigella Seeds[kalojeera] : 1/2tsp
Salt : As required
Turmeric Powder : 1/4tsp
Sugar : 1/4tsp
Oil to fry.

INGREDIENTS : [main]

Wax Gourd / Ash Gourd / Winter Melon / Chalkumro : 1medium sized 
Green Chilli : 2-3
Cumin Seed : 1/4 tsp
Salt : As Required
Turmeric : 1/4 tsp
Dry Red Chilli : 2
Bayleaf : 1
Sugar : 1/2 tsp [optional]
Oil : 3-4 tbsp

METHOD :

Peel, wash, cut and shred the ash gourd. Add salt n turmeric, mix well.

Let us do the dal vadas first. Soak the dal in water for an hour, grind to a paste discarding the water.

Add the kalojeera, salt, turmeric,sugar. Beat well for 2-3 minutes and shape into small balls. Heat the oil in a wok and fry the vadas / lentil fritters till golden brown.

Once done,  temper the remaining heated oil with cumin seeds, bayleaf and halved red chillies.

Add the shredded ash gourd, stir and cover. Keep the heat at low.

After 12-14 minutes, uncover and add the vadas and slitted green chillies. Stir and cover again.

Keep stirring every 3-4 minutes till the water dries up. Add the sugar, stir again, cook for 2 minutes more, it is done.

Dal vadas are used as a substitute for bori [dried lentil ball].

CABBAGE FRITTERS / BADHAKOPIR BORA

OF CABBAGE FRITTERS / BADHAKOPIR BORA; RAIN & EXCERPTS FROM A DAILY LIFE!

Its monsoon here, raining every now and then. One good thing about the weather here is that it does not rain incessantly. I can romanticise with the rain on my walks a bit given the roads do not get muddy here. As I walk past, I stop and watch the water drenched leaves, flowers. That is one major reason why it takes four hours for me to finish a half marathon. Nothing in this world comes in a platter. Then, I love all the attributes of nature, except for it's fury. With the senior on a tour, I am not really in a mood / mode to cook. Not that he is a big eater but when one member from the threesome is absent, one just not feel like. Besides, my boy is happy with his dose of chicken with  luchi[Bengali Puffed Bread], it works for Cristine too.

With such simplification of the kitchen chores, one does have ample time for reading, listening to the old favourite numbers. I also wished to revisit some of my old favourite movies from Ijjazat to Step Mom, I can watch them any number of times. I can create a movie hall ambience with a big bowl of popcorn too, yet unable to get into the mood. Though there had been several threat messages sent during such absence, the answer had always been  "phew; let me work"..... the obvious answer should be "okay fine... let me shop". I think all thewomen will agree with me.... The problem with me is I am a bit miser and cannot shop till I drop. hence, it is always a win... win situation on the other side.

When one has ample time to sit and write such silly notes, it means she wants to share a recipe with you all, keeping in tune with the simplistic approach of her blog. Whether it is monsoon or not, everyone love fries and fritters. We do it with all the available vegetables, perhaps. My senior's maternal aunt who expired few months back was an expert on it. In that humble home, each evening there had / has to be 2-3 kinds of fries to go with lentil and rice.... ohh.... so yum. This cabbage fritter or Bandhakopir Bora is a childhood favourite. The mom thing had a trouble some time given a foodie daughter; her son is still fussy & selective about food ..... my brother is definitely not going to like this post today. Yet, I am eager to cook along with my readers this yummy vegetarian fry / fritter.

INGREDIENTS :

Cabbage : 1/2 of one small sized [shredded]
Turmeric Powder : 1/2 tsp
Chopped Green Chillies : 1 tsp
Sugar : 1/2 tsp
Salt : As Required
Rice Flour : 1/2 small tea cup
Gram Flour : 1/4 small tea cup
Oil : 100-150ml [the left over can be used later]

METHOD :

Discard the outer leaves of the cabbage. Wash and cut into 4 pieces. Cut and discard the mid-section hard portion. Now shred the remaining leaves and wash again.

 Add the chopped green chillies to it. Add a little of salt, turmeric mix well and keep aside for 10-15 minutes.

Add the rice-flour, gram-flour, sugar to the marinated cabbage mixture. Mix together everything, we may not need water.

Heat the oil in a wok. Take some mix and carefully add to the oil. Fry at medium to low heat as and when required.

Fry in batches, once done transfer onto a tissue paper first and then to a serving plate.

Enjoy with tea / coffee / hard drinks or as an accompaniment to rice and dal / lentil curry.