BEGUN ALOO JHINGE DIYE DAALER BORAR JHOL

Summer is totally in here, perhaps in the entire South-East Asia and South Asia. In such places summer means more humidity, where you do not have the pleasure of peeping out of your thinner blanket and say... yay its summer .... no snow .... nah this lady is not jealous.... after six years of stay in the island she cannot even take that 12*C during the December visits in Kolkata. I am jealous only when this Debarathi, Jayeeta, Roshni or Udita of Look Glamorous... Feel the Change showcase their saris and jewellery everyday and I am unable to buy them in bulk. I am thinking of  blocking their pages. The wise man at home never gets wild, but says what would I do with such bulk buys. I have a patent answer.... all for his only daughter-in-law. He says our Olive Oyl will not wear a sari or my choice of jewelry. My answer is always.... do not be the reason of my heart attack bossy. 

Coming to the summer sweat and summer under a thin blanket, I believe there are definitely my kind of  primitive Bengali in other parts of the world too who jumps with joy at the sight of 'data', perhaps the overgrown stem of amaranth greens? The poor in English self never could translate 'Katwar data' even when a co-worker requested me. Why do we need to translate 'Katwar Data' into English?.... My friends from the West will not have it showing solidarity with my men.. Katwa is a small township in the Nadia district of West Bengal whose 'data' is available in Kolkata markets throughout the summer, we make fish curries with potato and 'data'.... aah it's a bliss. This island keeps me in touch with my roots in a couple of ways.... In the wet market, I stand in front of the MA Osman or Haji meat shop and bargain this way... 'shushu har diyechen to?' totally forgetting I am in a different land, I am that Bengali who selects her lady's fingers.... each of same length, if required almost sitting on the ground as I did back home.... my Oriental fish, meat and vegetable guides do comply with me. No... he did not seek a divorce but stopped accompanying me to the market long back.... At times there is sudden flashbacks... sitting together we discussed.... 'Manifesto' once .... can we call it a drift from the ideology? It is also true he funds my saris. Am I a double standard?.... May be....

Its a sunny morning today, feeling kind of nostalgic recapitulating my favourite Shirshendu Mukhopadhyay's 'Shataru O Jolkonya'..... which I read long back and then many a times .... I like his style, and also of some contemporary writers and poets. I felt like going very much Bengali in such a scenario, a vegetarian one.... he is a vegetarian, a religious person yet lent his support to a fairly atheist co-worker when required. I much love and respect this kinds.... who respects other's belief and do not behave like roadside rowdies. This daaler borar jhol.... a curry with freshly made lentil fritters is common in Bengali families. In both sides of my family, it is done with potato mainly on an all vegetarian day. Addition of few other vegetables like eggplant, ridge gourd and garnishing it with coriander leaves is my idea.... this way the Begun Aloo Jhinge Diye Daaler Borar Jhol gets healthy and tasty.... I will take that liberty how much of a proud cook our mother is. Come let us prepare this summer cooling light vegetarian curry together.

INGREDIENTS :[FOR THE LENTIL FRITTERS]

Motor dal / Matar Dal / Yellow Split Peas : 1medium cup
Green Chilli : 2 [chopped]
Salt : As Required
Sugar : 1/2 tsp
Turmeric Powder : 1/4tsp
Oil : 50 ml

INGREDIENTS : [FOR THE CURRY]

Egg Plant / Begun : 2-3 small [washed, cubed]
Potato : 1big [peeled, washed, cubed]
Ridge Gourd [peeled, washed, cubed]
Ginger Paste : 2tsp
Cumin Seed : 1/4tsp
Bayleaf : 1
Dry Red Chilli : 2 [halved]
Cumin Powder : 1/2 tsp

Red Chilli Powder : 1tsp
Turmeric Powder :1tsp
Salt : As Required
Sugar : 1/2tsp [optional]
The Lentil Fritters
Coriander Leaves : 2tbsp [chopped]
Oil : The remaining oil after frying the fritters

METHOD :

Wash and soak the dal in hot water for an hour. Drain the water and grind to a coarse paste. Transfer it to a bowl. Add sugar, salt, turmeric powder and the chopped green chillies. Beat well.

Heat the oil in a wok and fry the fritters in batches till light brown on both sides. Remember we will not fry them too brown as we will use them in a curry.

Once done, transfer them onto a tissue paper to soak the excess oil.

Now, rub all the veggies with salt and turmeric and fry separately. Take out. We need only 2 tbsp oil now, rest if any, take out.

Temper the oil with cumin seeds, halved dry red chillies and the bayleaf.

Add the ginger paste and fry for a minute. Add the cumin powder, red chilli powder, little salt and turmeric. Fry well and add a big cup of water.

Once it comes to a boil, add the lightly fried potatoes first. Cover cook for 2 minutes. Remove the cover and add the lentil fritters, fried egg plants and ridge gourd. Cover cook for 2-3 minutes at low heat.

Remove the cover and add the sugar, mix well and cook for half a minute. Garnish with chopped coriander leaves before serving.

Enjoy with piping hot steamed rice with a drizzle of lemon juice. We can try it with chapati or paratha too.

MASALA GRILLED CHICKEN

The fat old lady went for another half marathon yesterday, was among the last to finish, yet felt happy that she did not quit. It was proved again that nothing comes in a platter, we need hard work for that. I did not practice at all for the last two months, thought I will manage to keep my last time record intact and can finish somewhere between 3:30 hours to 3:40 hours. Then many a factor came in between.... not much of practice which is a must, it was an extreme humid early morning yesterday which was getting me slower, finally, it was a night run, my first night run and I was / am not a late night person. 

Early mornings work wonder for me, always. Yesterday, at certain points I felt like quitting, specially when I was passing through the metro stations or taxi stands. When I completed 10km, I could see people already at the finishing line, yes our trail was kind of spiral may be. At that point, I was almost into tears, then there were those nice co-runners, who asked me to gear up with cheer. I made up my mind I should complete and spread the message, do not quit, whether you are a runner, soldier, writer, poet, singer... keep going, no amount of threats should stop you from doing what you believe in. The murder of Safdar Hashmi did not stop his wife and believers to carry forward his legacy till date. However, people laugh at Ramdev Baba [Indian Yoga Guru], his "pranayam" did help me at some point in life. Just opposite my Kolkata home, there is a retail outlet of his products, our mom buys those medicines, that I ask not to!

On a lighter note, how much you make fun of this Alia Bhatt [Indian Actress], I like her.... a more or less natural actress, that no make up look, so bubbly and that morning glory like smile. I am totally opposite of that, giggles do not come naturally to me. Many years back, I was told I am too melancholic a character to get along, even my extreme likings for Shabana Azmi was not taken kindly. I could not take any criticism against her, specially when my mind was engrossed in that particular scene from Mrinal Sen's Khandahar [The Ruins], .... Shabana standing alone amidst the ruins of her dilapidated house, realising Naseeruddin Shah would never come back to take her with him, the photographer visited only to explore the place, it's ruins to take some wonderful shots and go back. I have watched the movie a number of times and felt.... I will always be me, love myself the way I am and always believed, the roads that are not meant to meet will never meet, not at any point in life. I am quiet, prefer to remain that does not mean that I do not like chirpy, smiling faces. I find them too adorable and say...... whatever you are, be it. My message to those who spread the virus of happiness..... "Beautiful Faces.... Keep Smiling."...... thats a good match. Monalisa is always a preferred choice and off course a need of the hour in a world in turmoil.

The day.... and the night before my half marathon, I was doing a lot of cooking when I was supposed to take ample rest. You know why? I was enjoying my senior scolding.... come out of the kitchen, take rest S, you need. Not always he is particular about praising his wife. During our courtship days, once he came back from sailing after a long 6-8 months, I wished to meet him often.... he always would say we do not need to... we are there for each other..... and this drama queen had to burst into tears and say... you do not love me enough.... the firmer him would say we do not need to show it off.

I talk about anything but cooking na? Let us do that. My inbox has such comments that I am sharing a bit more non-vegetarian dishes these days. Well, today too I wish to go ahead with a non-vegetarian appetiser, may be a vegetarian dish can come on my next post. This is a simple recipe of chicken breasts marinated in regular Indian spices and grilled to perfection. 

I am not that fond of chicken, it's my men's favourite; specially the son's. I have chicken if it is an Oriental preparation or  in kebabs. I am a spice loving typical Bengali / Indian / South Asian who lives in a health freak island. That is when the inspired self took to running / walking where people start outdoor exercise as early as 3 am. Hence, this Masala Grilled Chicken can be a good balance of my love for spice keeping the health factor in tact. This yummy starter was on my mind for quite sometime, also few posts around are an inspiration. Let us do it together absolutely hassle free while watching a television show or reading a favourite thriller.

INGREDIENTS :

Boneless Chicken Breast : 5-6
Lemon Juice : 2 tbsp
Garam Masala : 2tbsp [I used Southern Indian Kulambu spice mix]
Coriander Powder : 1 tsp

Cumin Powder : 1 tsp

Red Chilli Powder : 1/2 tsp
Black Pepper : 1/2 tsp [preferably freshly crushed]
Chaat Masala : 1/2 tsp
Salt : As Required
Oil : 2-3 tbsp

METHOD :

Wash the chicken pieces thoroughly under running water. Pat dry and prick all over with a fork. Marinate with salt and wash off after half an hour.

Now marinate with the spice powders, lemon juice, salt and oil. Rub and mix thoroughly. Keep marinated for an hour or two in a covered container.

I kept the high wired stand inside our convection mode microwave oven, on top I placed the microwave proof plate full of the marinated chicken! 

I have grilled one side for 15-16 minutes, flipped over & grilled the other side for 7-8 minutes!

We should be done! Have them fresh & hot!

CHILLI-TOMATO SAUCE ALOO

This was the scenario yesterday morning. I woke up early, sitting idle and doing nothing. Early mornings are not to think about worldly matters, not for mad romantics like me. That is when Cristine told we need to prepare for their lunch boxes and it was 7.15am already. The senior asked not to pack his lunch box with noodles or pasta, they get cold and he is too lazy to use the office canteen's microwave. The son never say anything, he does not have microwave facility at school. I find sense in what he says and complied. You know why? He never demands anything from me.... not even packed lunch boxes. I do it as I love doing it. If I am not working outside, I must be a contributor at home in some way. One cannot live a life as a non-contributor to the society. My mother started her career in a Government school some forty five years back. She had to leave because her daughter's daddy felt their kid was been neglected. Thereafter, the brother too took an entry! I do not know whether I have the liberty to call my own daddy chauvinist or not. I asked my excellent homemaker mother.... do you regret? She always says... no she enjoys been at home.... doing household chores. I am her daughter and love too much staying indoors. But I do not know what will happen as the son leaves home for higher studies! I am in a better position than her with a Cristine always at service. Been in the kitchen is an absolute pleasure and fun. My yeast roti on display are a part of my plating, and never a show off.... why should I?.... Can I prepare an excel sheet like many of you? Neither is my roti the ultimate kind of, I just manage....

While this little, our son had gluten allergy, for two-three years he was on a diet of rice, Pediasure, puffed rice and pressed rice with sugar & water and off course fish and chicken, few vegetables. I did not have my expert friends to provide me a list of suitable recipes in such a scenario. When the son got admitted in a High School, the doctor told not to start with wheat flour, milk, refined flour slowly and watch. That was when I learnt to prepare roti, paratha, poori. I learnt it from a fear too... I am too possessive of my man and do not wish him to say...... that aunty makes nice poori, that friend's wife makes best pulao.... before hearing that I have to prepare a five course meal for him. See how naughty I am. I could never learn excel because I find this box like thing fearful.

Why are you in a hurry to post within a day? Well, all of us food bloggers have one passion in common.... to cook and we can post every hour. The main reason today is my way to say.... "I value relationships and respect it." Relationships are sacred to me, where we can bond and spend some quality time over coffee / tea, few snacks or even over a humble plate of chapati / roti / ruti / paratha / porota / puri / luchi and this super simple and quick potato curry done with boiled potato and tomato chilli sauce. I will definitely not give a Bengali name to it as our mother too has learnt it elsewhere, it is not authentic Bengali. I made it even quicker by boiling the potatoes in the microwave. I had no time to take stepwise pictures, may be later I will add some though it is too simple to require the same. Come let us prepare this no-spice potato dry curry using tomato chilli sauce together.

INGREDIENTS :

Potato : 2 big
Onion : 1 big
Tomato Chilli Sauce : 5-6 tbsp
Green Chilli : 3-4
Sugar : 1/2tsp
Nigella Seed : 1/4tsp [kalonji]
Turmeric Powder : 1/2tsp
Salt : As Required
Oil : 3 tbsp

METHOD :

Wash the potatoes thoroughly and pat dry. Use a fork to prick all over their body. Take in a plate and microwave at high for 5 minutes.

Peel, wash and cut the onion into smaller cubes. Slit the green chillies.

Take out, if you are too much in a hurry take the boiled potatoes in a bowl and hold under running water for 2-3 minutes.

Peel off the skin and cut into smaller cubes. Apply salt and turmeric. Heat the oil in a wok and fry the potato pieces till light brown. Take out.

Temper the same oil with nigella seeds. Add the cubed onions and fry until translucent. Add the fried potato pieces and slitted green chillies. Fold in well.

Add the tomato chilli sauce and fold in well. Let cook at low heat for 2-3 minutes, add the sugar. Fold in well and cook for another minute.

Transfer to a serving bowl! Enjoy this sweet and sour potato dry curry with handmade breads or even with your choice of bread.

TOMATO DIYE CHINGRIR PATLA JHOL

I am a "Bangal" Bengali and I have no fights with "Edeshio, Ghoti" Bengali. It is going over the head of many of my readers I know. Let me explain in short, The "Bangal" Bengalis migrated to West Bengal mainly, from East Bengal, now Bangladesh. Obviously there would be some differences in food habits and otherwise. Till our previous generation it was an issue.... though  apparent, I found it silly. I think we are already free from the tussle. Even if there is any, it is for fun, I hope. I am ok when someone says "tora to lota pata shobi khash", meaning you eat any stem, leaves or anything peeping out of the soil. I am not ok when someone says "lota pata manushe khai?".... meaning do / should humans eat all that grows in the soil? Hurting the sentiments of others is never my cuppa, hence I could never get along with certain people. This soft, calm yet rigid untamed horse never really gave into society's definition of relationship. It is us who should orchestrate our own life, wherein articulation is a major part. If one cannot be respectful to others, I cannot lend my shoulder to them. Hence, I may not be a good example of society's definition of a good family person or otherwise. To many, I am kind of nice more or less, some of them are showering me with sentimental posts since yesterday morning, getting into their skin, I could only justify their emotions. I felt let me go ahead today with this simple recipe of prawns cooked in a generous amount of tomatoes using less spices.

Prawns / Shrimps are found in many varieties and sizes in this island and they are.... oh so fresh! I remember those days back in the 90's when my sailor senior's ships were harboured in the island often. He used to say you know we had this big prawns or even bigger lobster at affordable prices. By then price of prawn started soaring high in Kolkata, going out of reach for the middle class Bengalis. The very common fight between the Bangal and Ghoti is over prawns and hilsa.... the former is more into hilsa  and the later are more fond of chingri / prawn. I am that Bangal who loves both, hilsa little more.....I am that Bangal who can cook 'shorshe-narcol loti' ..... yam stolons with mustard paste and coconut.... to shake hands with her Ghoti counter parts... and a spicy 'begun-tomato shutki'.... dried fish with egg plant and tomato to kiss my Bangal friend.... not all Bangals are fond of dried fish though, majority are. I am that Bangal who loves adding tomato and coriander leaves to her dishes .... mind it tomato was 'bilati begun' .... foreign eggplant to us less than a century back.

Call me a true heart Bangal when I blog about a 'loitta shutkir bhorta'.... dried bombay duck bharta. Until then, I am half of it who loves to add little sugar in her vegetarian dishes [unlikely of a Bangal], I think adding little sugar specially in mixed-veggies  enhances the taste. For now, let us enjoy together doing a quick recipe with fresh shrimps / prawn with tomato. We will use less spices here, hence we can call it healthy. Please do not go by the colour, the colour effect is for using a particular brand of chilli powder... which is rich in colour but not that hot. I do not always get my favourite Everest brand of Kashmiri Mirch here, I keep my alternatives ready.  I have not fried the fish too, our mom and grand mom will not approve of it.... the later will say 'itan khaina'... we don't eat this way, but they have also not met old man Dr. Chang who always says, why you people fry the fish and drain away all the nutrients I do not understand. Our conversation... "I love biryani" ... "me too Sir".... "I love to eat"... "me too Sir"... "I love fish" ... and a 'lifetime bond' is created.

INGREDIENTS :

Prawn / Shrimp : 500gm [medium sized, any variety]
Tomato : 2 big
Red Chilli Powder : 1 tsp
Cumin Powder : 1tsp
Coriander Powder : 1/2 tsp
Turmeric Powder : 1tsp
Bengali Panchphoron : 1/4tsp [a mix of fennel, cumin, nigella, fenugreek and asmod seeds]
Lemon Juice : 2tbsp
Salt : As Required
Oil : 2 tbsp

METHOD :

Do not discard the heads of the prawn, they add more taste to the curry. Our son eats only the flesh.

As of now de shell and de vein the prawns. Wash thoroughly under running water. Marinate with lemon juice, some turmeric powder and salt. Keep aside for half an hour.

Wash the tomatoes and chop roughly. Heat the oil in a wok. Temper with a bay leaf & the mixed whole spices. Your kitchen will fill with an aroma, add the tomato pieces to it. Keep stirring till the oil separates from it. Add the cumin, coriander, turmeric powders and the required amount of salt. Stir for a minute.

Drain the marinade and add the prawns. Stir and saute at low heat for 2-3 minutes. Add 2 coffee mugs of water and cover cook for 7-8 minutes. It is done.

Transfer to a serving bowl and enjoy hot with plain rice. Though not a fish, those who love it, they have it as a fish.... can we deny?

KOCHI PATHAR KOSHA

What is that? Pardon.... who asked me that? Then you may not know much about our community hailing from the eastern part of India and also Bangladesh. Whichever part of the world we are in.... we will cherish a plate of piping hot rice and freshly made mutton curry.... but it definitely tastes best the next day. Happy my 'little brother'? Why do I call him little..... because he enjoys been treated as that.... the mamma's boy loves to be his sister's pet however I try to make him understand that you need to change your priorities with time.... so there is no reason why I should not love my sis-in-law for her patience and diligence. Do you think my brother will visit the page today.... no... he is too possessive about his sister. I am angry with him for so many reasons... not taking his studies and career seriously, inspite of having the potential, getting too much involved  in Formula1 races and  computer games and getting our son too much involved in the same. The twosome share a strong bond. He was good in athletics and cricket but never pursued. Mutton curries and biryani are his ultimate love, he could hardly get out of poori-paratha with meat curries and biryani till date. His wife loves Indo-Chinese, so he eats now. I must mention his craziness over KFC Chicken..... and however angry I am with him, he reaches the airport an hour before his sister reaches.

Yesterday, I enjoyed a colourful evening with few friends watching a dance show organised by Nritya Chanda.... love child of a Kathak dancer friend... Nibedita Chottopadhay.... she is not that fond of mutton as much as of chicken.... I may not have gone ahead with a mutton dish if she had kept my request.... ask me what? That is of choreographing and performing "Maar Dala" from the movie Devdas or "Mohe Rang Do Laal" from Baji Rao Mastani just for me.... At times, I feel had I have given music a serious thought long back... I would have lend my voice to her performance of the "Diwani Mastani" song from Baji Rao Mastani again..... how beautiful it is when two friends sing and dance for each other. Any young heart who wish to do it for this old soul? Coming to Nibedita aka Bobby, her husband it a wonderful cook and human being but today I will not talk about him...... I do not want another call around midnight from her asking.... 'whom do you love more.... me or my husband? You have to love me more'.... I always tell her I have never measured it... We do not always agree upon each other's ways but I must say she has a giving heart.

Yesterday, today there are a series of events.... most of my dear ones love mutton.... some with all smiles on their face, ask me .... can you go authentic Bengali for us today? Ok done.... rest who are up with slogans against red meat... I cannot give you much love because I will have a hot bowl of mutton soup at lunch before closing my eyes forever. Now you well know that a plate of rice and mutton kosha is a bliss for us. This dish of Kochi Pathar Kosha is done with young goat / lamb meat without using water. The tender pieces of meat is cooked in it's own juice and the marinade, covered and in slow fire. You can well understand how hassle free it is. This is kind of reading a book... listening to music and cooking kind of thing... help yourself with some salad for a guilt free eating. Come let us prepare Kochi Pathar Kosha together.

             

INGREDIENTS :

Young Goat / Lamb : 1kg
Plain Yogurt : 1 small tea cup
Lemon Juice : 2tbsp
Sliced Onion : 1/2 small cup
Red Chilli Powder : 1tbsp [I like it hot, you may adjust]
Turmeric Powder : 1tsp
Cinnamon Powder : 1/4tsp
Green Cardamom Powder : 3pinches
Cloves Powder : 2pinches
Ginger Paste : 1tsp
Garlic Paste : 2tbsp
Bayleaf : 1
Oil : 3tbsp + 2tbsp [preferably mustard]

METHOD :

We would preferably be using fat free meat for this particular dish. Wash the medium sized meat pieces thoroughly. Marinate with the beaten plain yogurt, lemon juice, 2tbsp oil, 1/2 tsp turmeric powder, salt. Mix well and keep covered for 1&1/2 to 2 hours!

Peel, wash & slice the onions! Heat the oil. Temper with a bayleaf. Add the sliced onion and fry till brown.

Add the ginger garlic paste, the red chilli powder & 1/2 tsp turmeric powder and salt. Fry for about 2-3 minutes. Add the meat pieces without the marinade, we will add it later.

Fry at high heat for 2-3 minutes. Lower the heat to minimum. Add the marinade, fold in well and cover. The heat should be at minimum throughout the cooking process.

Remove the cover and stir every 5 minutes. A lot of water will release and the dish is done only when all the water dries up. Add the cinnamon, green cardamom and cloves powder. Stir well, let cook for another 2-3 minutes. It should be done.

Transfer to a serving bowl and enjoy with rice, South Asian / Indian Breads or any kind of toasted bread.

ALOO GOBI STUFFED BUTTER TOAST WITH INSTANT TAMARIND CHUTNEY

It is weekend .... you all must be in a mode to throw away all of the leftovers and cook fresh. Would you spare a moment and stop by me? No, I will not bore with the story of how we ate stale food and managed to grew up as healthy kids. The now old lady always cooked fresh for us. I am no more a working woman, yet I do a lot of cooking over the weekend because I do not wish to engage myself all the time in the kitchen..... I have other areas of interest.... I am that little Alice who loves to dream and often ask "How long is forever?".... May be a second or a lifetime. 

It is quite possible that the gravy of my aloo phoolkopir dalna [aloo gobi / potato cauliflower curry] may get dry and taste little more salty. The kind of a person I am, I will not serve it to my small eater men, neither can I have a big bowl of cauliflower potato curry alone nor will I throw it. I am not in the habit of wasting food. Looking back, I can see our mother buying 25grams each of cashew nuts and raisins every fortnight to prepare pulao for her kids. That time, I much craved for these dry fruits having which regularly was beyond our parent's reach. 

We have come a long way wherein cashew nuts are always in store. The problem is I do not find them that tasty as they seemed to be then. I remember the happy self when the father got us a packet of salted cashew nuts on way back from Digha or a big packet of walnut while touring Kashmir. That makes me tell my senior we may not be fair example of "good parenting".... specially when the son thing says I will not sit in the food court. Hope is when he does not say a no to a five dollar Mac meal or asks mumma to give half of the pocket money.... he has some left from last month.

Hey S, stop giving big talks, we bet you have not forgotten the way to Jayeeta's home.... hey come on do not target my weaknesses. Though long back the daddy thing fed me on Bolshevik Revolution at a tender age and I knew what living in a commune is, I also understood it is hard to put such a noble concept into a reality. I prefer to call myself a liberal, social, democrat or in a word..... a humanist. Yes, I get weak on my knees at the sight of sarees but hardly go beyond a certain price range.... I have a good understanding with this lady who tolerates my tantrums the way no one would perhaps. I choose her range on Facebook, she holds them for 3-6 months, I step in to Kolkata, call her, visit, discard all of them and buy entirely a new range. I run out of cash, she says no worries, sends her assistant to my house for the same while the happy self grabs all the packets without paying for all and go home changing three auto rickshaws. 

Yes, I buy sarees and refuse to ride taxi unless my little brother comes for rescue with his red sweetheart. He is not visiting my page as I am not posting a mutton curry.... will do it soon stupid. By the way who is Jayeeta?... The very happening and enterprising Jayeeta Dasgupta of My D - Sign.... SAREES with Aesthetics.... dive into her page to get further details. It is not that she needs me to speak for her but it is my small way to say thank you for tolerating all the trouble I give her....

Today is a Saturday, not the right day for me to spend this much time  writing in details how I made my phoolkopi aloor dalna salty and how I turned it into a yummy filling for a crispy snacker. I find it easier to do it for you with fresh ingredients available at home. Below is how I made a butter toasted bread snacker with a super tasty filling and how we enjoyed it with an instant tamarind chutney. Come let us prepare the Aloo Gobi Stuffed Butter Toast and enjoy with an Instant Tamarind Chutney.

INGREDIENTS :

Bread Slice : 6-8
Potato : 2 big
Cauliflower : 1 big
Onion : 1 medium [sliced]
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Aamchur Powder : 1/2tsp [dry mango powder]
Turmeric Powder : 1/2tsp
Cumin Seed : 1/2tsp
Coriander Leaves : 1/2 small cup [chopped]
Green Chilli : 2-3 [chopped]
Tamarind Strip : 1/2 small cup
Sugar : 1tsp
Jaggery : 1/2 small cup [grated]
Salt : As Required
Chaat Masala : 1/4 tsp
Butter : 1 tsp for two slices of bread
Oil : 3tbsp

METHOD :

Let us prepare the Instant Tamarind Chutney and refrigerate for sometime.

Discard the seeds of the tamarinds, take in a bowl and add 1/2 small cup of water. Mix well, squeeze and throw the remaining seeds or deposits if any. We get a smooth paste. Mash further the grated jaggery. Add the sugar, jaggery, chaat masala, a little of salt, some chopped coriander leaves and green chilli, mix well. Refrigerate and take out while serving with the toasts.

For the filling... peel, wash and half the potatoes. Make small florets of the cauliflower, wash. Take both in a microwave proof bowl, add water, a little of salt and microwave at high for 10-12 minutes. Once cool, discard the water and mash them both.

Heat the oil in a wok, temper with cumin seeds, add the onion slices and fry till golden brown. Add the mashed potato and cauliflower. Fold in well.

Add the cumin, coriander, dry mango, turmeric powders and salt, fold in well. Stir for 2-3 minutes. Add the chopped coriander and green chillies. Fold in well and transfer to a bowl.

Heat a pan, add 1 tsp butter and place 2 slices of bread on it. Cook both sides till crisp.

Transfer to a plate, cut off the sides.

Apply a thick layer of filling and spread.

Place another toasted slice over it.

Cut diagonally before serving. Enjoy fresh  dipping into the tamarind chutney.

SPICED MANGO-BANANA FROZEN YOGURT

A fruit a day makes you a healthy and wealthy one and that necessarily need not be an apple..... I used to tell my toddler then. None of us then were that much of a fruit lover. It was not that we have to have fruits everyday. Fruits were bought in bulk during special prayers at home. Banana came regular at home & mango came regular during the season & jackfruit came from the grandparent's home! Sometime later, the mother started getting almost all the available seasonal fruits, a sugarcane sticks seller came regular in the neighbourhood! I can say my senior's side of the family were more loyal to fruits than mine. My man's lunch box had either apple or banana everyday .... let me not take the liberty of going public with what fun we friends did with the banana eater and how he reacted. Friends will make fun but they never make you feel low and take hold of you whenever required. 

After stepping into this island, I gradually got adapted to the habit of having fruits regularly. There is a problem again there..... of coordination. The junior loves apple, the senior loves grapes, I can survive on watermelon for days, but we all love mango. Do you think coordination is a difficult task for me ? Nay, if a hopelessly romantic fool like me is living under one roof with a dreadfully practical person for about two decades, coordination is just as comforting as peeling and chopping the fruits, pulse 1... 2... 3, pour in a glass.... add ice cubes and drink. If a wife lovingly calls her man to ask whether he had his lunch in time or not, and the answer is ..... please do not start with your "main our meri tanhai", I am in a meeting.... you need a lot of healthy smoothies to keep your cool. The crispy, savoury snacks can wait for the weekend to arrive, when I can take the pleasure of at least sitting together. If not singing together "Tera saath hai to mujhe kya kami hai, Andhero se bhi mil rahi roshni hai", we love sipping together something hot or at times cold..... not Bournvita off course. Our choice of "coolers" also match at times... he jokingly tells his friends.... James Bond loves vodka martini and my wife too.

It was back in 1988 or '89.... Qayamat Se Qayamat Tak just released, four of us dear friends went to watch... me, my senior, Chandrayee and Tanushree. Just when Aamir was dying, my man asked not to cry, there is still a song left.... I still wonder how the two girls let me tie the knot with him. I hope my loving readers know by now why I prepare a lot of sweets and desserts at home. I eat them too, then go for brisk walks.... hence calorie added and spent remain the same. I have stopped bothering and continue wandering alone singing, at times, one of my favourite numbers.... "Hum tum dono jab mil jayenge, ek naya itihaas banayenge.... Aur agar hum na mil paye to bhi ek naya itihaas banayenge".... though the movie did not end in a positive way, we need to be that.... the world needs each one of us.... wear your boots / lipstick / eye kohl and shine through.... Do I sound top to bottom film-y? I am that way.... my friend Bianca Castafiore too like Bollywood .... I will talk about her later.

I love to prepare sweets or desserts often..... the junior wishes to have once  back from the school and the nocturnal senior at midnight. Yesterday I saw a similar post on frozen yogurt by Tastemade or Tasty may be, I found it to be healthy. I modified it with few additions and trust me it was awesome. It requires few ingredients, little effort, less time and loads of taste. I prepared this instant dessert with fruits we love like mango, banana, plain yogurt and few spices. Banana and yogurt is considered auspicious among us.... our mother never forgot to put a dot on the forehead with yogurt on our examination days. We are in this island for quite sometime, and I love frozen yogurt from Ilao Ilao.... later we may prepare more adding different seeds too.... Today, let us stick to this Spiced Mango-Banana Frozen Yogurt.

Recipe Inspiration : Tastemade / Tasty

INGREDIENTS :

Ripe Mango : 2 [I used Thai Honey]
Banana : 2 [small]
Plain Yogurt : 1/2 coffee mug
Sugar : 1tbsp [optional]
Nutmeg Powder : 1/2tsp
Cinnamon Powder : 1/4tsp
Cardamom Powder : 2-3 pinches

Use your choice of Toppings!

METHOD :

Peel and wash the mango and banana. Cut into smaller pieces.

Add the fruits to your blender. Add the sugar, spices and the yogurt.

Close the lid, pulse for 1-2 minutes. Open the lid and check.

It is done. Pour into desired cups.

Cover with cling wraps.

Freeze for about 1-2 hours. Take out, garnish with your choice of toppings & enjoy!

CHAALE DAALE MURGI

Well this is a modified version of a rice-lentil-chicken-vegetables hotch potch that I used to prepare for  our son back then as I did not wish to be Cerelac dependent for long. This modified version is just perfect on a week day night! Yesterday, I was too lazy to cook a three to five course meal, moreover I was eager to have a "telepathic" conversation with someone, then I see quite a few number of "someones" who deserve accolades one way or the other... rose, orchid,  lily, marigold, sunflower ..... all together giggling in that cut glass vase. 

Around 3 pm I feel an urge for an afternoon nap, that is by default been a Bengali. Just then, someone appeared and said .... "I use Johnson, do you?" I was totally floored, you know why?... Come on, that was how Imran Khan asked in the Cinthol ad "I use Cinthol, do you?" That was in the 80's and you know well my answer. So, I said .... for you I can buy a box full of Johnson..... happy? Yes, it will make you feel nearer to me. I asked, how come your parents let you travel all along alone to me?.... Well, they went out on a romantic movie date and said... "you can go and spend some time with the old lady. You know you are not that old as they say.... Is it? What else do they say?.... That you have a habit of intruding in other's home... Johnson says, "I have not come alone, some of my friends have come too.... they sing, dance, cook, paint. Come in angels... the old lady says.... They say .... the strands of silver make you look graceful... do not worry. Smiling at them I say, however good you are to me, there will be no hunky... junky party today... let us have something wholesome..... and we all dance and play together..... " sarey ke sarey... gama ko lekar gaate chaale"......

That is when I woke up, while the Johnson-y- smell lingered on. This dish of rice-dal-meat-veggie was learnt from a friend.... sweet and sleek Smita Banerjee.... wife of a bad, old, demon.... but he cooks well. Smita is a certified Rabindra Sangeet singer... their daughter Ditsha Banerjee paints and cook too..... she  told she will never marry my son who used to beat her a lot then. This makes my senior sad as his eyes are always stuck on Smita's gold ornaments. As of me, I will go with my son's wish.... this again I have learnt from my man .... we are here to guide our kids and not decide their life. Let me stop talking too much and cook together with you a wholesome plate of Chaale Daale Murgi / Rice Lentils Chicken. Yesterday, it happened to be our parent's marriage anniversary too, they would like it too though not chicken lovers! I had it with yogurt and salad... you may too....

INGREDIENTS :

Chicken : 8 pieces [medium cut]
Rice : 1 coffee mug
Cholar / Chana Dal : 1/2 coffee mug [split Bengal Gram]
Potato : 2-3  medium sized

Chopped Coriander : 2 tbsp

Slitted Green Chilli : 2-3
Onion Paste : 2 tbsp
Green Cardamom : 3-4
Clove : 3-4
Cinnamon Stick : 3-4 one inch length
Bay Leaf : 2-3
Mace : 3-4

Star Anise : 1-2
Turmeric Powder : 1tsp + 1/2 tsp

Red Chilli Powder : 2 tsp
Ginger Paste : 2 tsp

Garlic Paste : 2 tbsp
Salt : As Required
Lemon Juice : 3-4tbsp
Oil : 2 tbsp
Ghee : 3tbsp + 2tbsp [clarified butter]

METHOD :

Wash the rice and cook in enough water along with a little of salt, whole cinnamon, green cardamom, cloves, star anise, mace! Drain the water once 80% done, keep aside.

Soak the chana dal in hot water for 2 hours and boil at low heat using one big cup water. Let cool. The dal grain has to remain intact even after boiling and with little of water!

The chicken pieces have to be marinated for an hour rubbed with turmeric powder, salt, lemon juice, onion+garlic+ginger pastes, red chilli powder!

Peel, wash and cut each potato into halves. Heat the oil in a wok. Apply little salt in the potato pieces and fry till light brown.

Take out the potatoes. Temper the oil with bay leaves and add the marinated chicken! Give a stir and cover cook at minimal heat for 15 minutes! We are to check in between!

Remove the cover & add the potatoes, cook further for 8-10 minutes, covered. Switch off thereafter!

In another wok, heat 3 tbsp ghee / clarified butter & temper with a bay leaf! Add the chicken and give a stir! Add the cooked rice, the boiled lentil and fold in gently. Cover and cook at minimal heat for 5-6  minutes. 

Remove the cover & add the  rest of the ghee, washed & chopped coriander. Fold in gently and we are done!

Serve hot with raita and salad.

ROSE SYRUP PUNCHED ZAFRANI ORANGE-POMEGRANATE BARAF GOLA TOPPED WITH CHOCO - VANILLA ICE-CREAM

Rose Syrup Punched Zafrani Flavoured Orange-Pomegranate Baraf Gola Topped with Choco-Vanilla Ice-cream .... uff such a big name but I bet you will enjoy doing it thoroughly because it is just one, two, three steps and done. Even my fingers are paining writing the name. Instead 'lau ghonto' that is a dish with bottle gourd  sounds sleek..... but do not go by the name. Today morning, I did it which takes about 40-45 minutes to be done while this cooler took less than 30 minutes. Yes, Bengali Cuisine is about slow cooking at low heat rather than stir fries at high heat. I do not wish to get into any fight about which one is a healthier method, it is more of a habit. Our generation or the next or next to next may try to get healthier, like  at times I do not fry the cauliflower florets and potato pieces while doing a curry with it, they do taste fair while less oil is consumed. People like our mother or the grandmother will never accept it. 

The Bengali veteran ladies say "bheje, na koshaley kisher ranna".... if we do not fry and slow cook, it is not cooking. I could never make her understand, "mani frying enhances the taste but may lose the necessary nutrients, do not always go by "Dharmendra's way of jail mein chakki pissing pissing pissing & keep stirring". I do follow her when it comes to authentic Bengali cooking. When it comes to Bengali homely cooking she is too proud and believes she and her mother are the ultimate in it. I am a liberal who believes one cannot be a Jack of all trades.... each one of us have our own & qualities & limitations, both. There has always someone who is better than me in some aspects or the other!

It is a Sunday and I do not usually post ..... but today is Holi / Dol Poornima..... I may not play with colours except for only with my ladoo Gopal. Thandai or Coolers are an integral part of the Holi celebration and I tried to prepare a cooling drink that can be accepted globally paying due respect to a larger section of people. My coke-a-holic son did not touch it but I am sure it can be a healthy, happy and yum choice for the "only messiahs of the Almighty" on this earth. My senior indeed had a glass full of when I presented it singing "salam-e-ishk meri jaan jaara kabul kar lo".... he calls me drama queen but complies too at times. My rebel son is too vocal about his likes and dislikes and I am not the kind who can handle, really need a right kind of "Olive Oyl" for him.

Do you see a Piyali Muthha touch in this glass of Rose Syrup Punched Zafrani Flavoured Orange-Pomegranate Baraf Gola topped with Choco-Vanilla Ice-Cream? Yes, you are right because I do not accept mytrystwithfoodandtravel.com to take such long a break, she owns a boutique blog. Summer is approaching, come let us pamper ourselves with this healthy baraf gola done with fresh fruit juices. Later when I do other flavours of baraf gola, I will associate some childhood memories with it.

INGREDIENTS : 

Orange : 2
Pomegranate : 1/2 of a medium sized
Rose Syrup : 1 small cup
Sugar : 2tsp
Black Salt : 1/4 tsp
Saffron : 8-10 strands
Ice Cubes : 2 big cups

Warm Milk : 1/2 small tea cup
Ice Cream : 1 scoop per glass. [I used store bought, use your choice of flavour]

METHOD :

Soak the saffron strands in warm milk. My ingredients are ready to be used.

Peel the orange and pomegranate, wash and get the juice in a juicer. Strain the juice through a strainer.  Add the black salt, sugar and mix well. Take the ice cubes in a blender.

Blend to get a crushed form. It looks as below. Be gentle, else your blender may spoil.

Arrange the glasses with crushed ice, top them with the juices, rose syrup, pour a little of saffron infused liquid  in each of them and  top each glass with your favourite ice cream scoop. It is ready to sip.