BENGALI ROASTED EGGPLANT MASH & PEANUT MINT CHUTNEY

Aww there comes a phase in my life from time to time when I get lazier from an already lazy brat. I cook simple and easy.... else who would believe that I have not prepared a "shingara / samosa" in the last six months or a "patishapta / sweet crepe"! The later will happen soon as Janmashtami is approaching near. On one such lethargic evening this platter of BENGALI ROASTED EGGPLANT MASH & PEANUT MINT CHUTNEY happened that was served with flatbread! I never thought of blogging about a "begun pora makha"...... Yesterday evening I felt like ok let me go ahead with this platter next .... people far off should know about our style of "baba ganoush"! This Bengali home prepares more of the Northern Indian "baingan bharta" than "begun pora makha"... because the husband is fond of egg plants but a bit allergic to it. He can have only when I cook it for a longer period! However, "begun pora makha" once in a while does not cause much of itching to him, I feel it's more of a fear than an acute allergic situation! To avoid this situation, I try to select egg plant varieties with lesser seeds in them. For this particular dish,  the big, fleshy purple or the big, round, fleshy green ones are always the best! 

Honesty does not pay us much these days but I also wished to share the below photos with my readers to let them know that I do a little amount of editing with my food photos these days! There is no harm. With the absence of natural light most of the time, lack of knowledge about photography, use of smart phone instead of a DSLR.... most of the time my food clicks do not seem what their colour actually is.... so I edit a little bit to make it look better or as the original most of the time! This declaration may prove suicidal for me..... may be.... but I do not care.... I know my dishes taste well... else I will not blog about it! Those who have faith in me will not leave me.... this is true in all cases and at all times. Likewise you know a silly woman uploaded a few pictures of mine in Facebook where all my greys are visible.... I did not get angry.... I did not even bother about my looks during the prime period of my life. I never felt the urge to present myself as something I am not... if you find me worthy enough to be yours.... you will hold me tight and never leave! By the way, a castor oil massage on the head is getting me new hairs but all white.... haha!

Take a look at my 'badhakopir ghonto" picture that I updated recently with "little" amount of editing.... you cannot do much with a hand phone!

For a BENGALI ROASTED EGGPLANT MASH & PEANUT MINT CHUTNEY served with paratha, we do not have to sweat at all. If the eggplant is of good quality and fresh it takes few minutes to get roasted and the rest is just mixing! The chutney too is to be done at one go. For the parathas just chop the leaves, wash mix together with other ingredients, roll out and do! Only the salad bowl is missing in the picture.... Cristine and ma'am surely had some.... there also had a meat dish for the rebels in all probability! I do love meat if its mutton..... chicken I am trying not to quit altogether .... I do grill them and have with salads for my lunches. When I go out for lunches in the vicinity I do make some love with fish. Then why cannot I reduce my weight? My exercise regime is not proportionate with my calorie intake. If not in a beast mode, we must push ourselves a bit which I do not.... no pain .... no gain. You are wise people .... you will do some strength trainings and eat clean!

I am not in a position to give much of lecture about food and nutrition! What I conclude is that this platter of BENGALI ROASTED EGGPLANT MASH & PEANUT MINT CHUTNEY requires less ingredients with minimal sweat, its healthy! We will chop some onion, green chillies and mix well with the mashed roasted eggplant, a bit of mustard oil & salt completes it. Then we will take all the ingredients of the chutney / condiment in a blender and blend for few minutes.... serve fresh. 

My vegetarian dish with cabbage, potato, peanut and tomato / "badhakopir ghonto" recipe gets updated with new pictures.... do have a look clicking the heading / link below! We enjoy it with both steamed rice & chapati!

BADHAKOPIR GHONTO

INGREDIENTS : [for the roasted eggplant mash]

Eggplant : 1big, fat, purple variety
Tomato : 1medium [wash, chop roughly] [I forgot to add]
Onion : 1medium [peel, wash, chop]
Green Chilli : 2 [chopped, washed]
Fresh Coriander leaves : 2tbsp {chopped, washed] 
Salt : As Required
Lemon Juice : 1tbsp
Mustard Oil [must for us] : 1tbsp + 2-3 drops

INGREDIENTS : [for the peanut-mint chutney]

Fresh Mint Leaves : 10-12 [a handful]
Roasted Peanut : 2tbsp
Roasted Sesame Seed : 1tsp
Green Chilli : 1-2 [washed]
Black Salt : As Required
Lemon Juice : 11/2tsp

PROCEDURE :

Let us prepare the PEANUT MINT CHUTNEY at first!

Take all the ingredients mentioned under the label "peanut mint chutney" in a blender! Blend at high for 2-3 minutes with a pause after every one minute! 

We are done! Transfer to a bowl ready to be served!

For the "begun pora makha" / Bengali Roasted Eggplant mash, we will wash and pat dry the eggplant..... always choose the big, fleshy variety!

Rub the eggplant with 2-3 drops of oil and roast all the sides very well on stove top! Use tongs for this else you may burn your palms.

Switch off the gas burner and let it cool. 

Clear off the skin and the stem end.

Mash with your right palm well, discarding the water that has been released.

Add rest of the ingredients.... green chillies, onion, coriander leaves, salt and oil, fold in well. 

It has to be enjoyed fresh! We usually have it with steamed rice.... this family like having it with flatbreads too!

MUTTON WITH RAW PAPAYA & POTATO

Just back from Turkey, I  know how heavenly a lamb curry may taste which has been simmered for long in just few aromatic spices! Lamb Shorba and Mutton Kambing can be on my family menu list on a regular basis.... just need to hunt my fellow-bloggers' spaces! Towards home, we do cook a light mutton curry with raw papaya & potatoes. May I tell you, given the mutton variety in this island, I find it difficult to cook light textured, less spicy mutton curries. Because it is a very Bengali recipe and we enjoy it; it has to go to the blog! If you are from India or to be precise from Kolkata / Rajasthan / Bihar, you have grown up on a different breed of mutton which hardly has an equal.... soft, melt in the mouth pieces. Whenever I go ahead for a light meat curry as this MUTTON WITH RAW PAPAYA & POTATO or a mutton stew, I do use a pressure cooker at the last step! It gives a light soupy character to the curry I feel. If you do not have a Cristine, do the entire cooking from start in the cooker and in the last step close the lid and cook up to one whistle! I am really lucky to have a Cristine like help with us... whenever we have guests... she dedicates her entire being to work double.... her ma'am shouts at her often because the later is not so happy with her way of dusting and cleaning! Yet, she serves the best portions of food to my son and husband even in my absence, gets cigar packets for sir around 10:30 pm at the night time, does not refuse when ma'am forces her to eat "chanar payesh".... hihi! Why is she so nice to us?.... because she knows her sir gives ma'am tightly left and right if the later shouts on her.... she understands what sir says in Bengali... "meyeta sharadin kaaj korchey aar tumi chyachaccho"..... Cristine knows that ma'am cries after that "amar theke Cristiner proti tomar beshi doya"..... Cristine also observes that even after that ma'am goes out with her and shares food with her, gets a taxi on way back so that she does not have to carry a heavier stroller back home! Why I do this?.... I saw one old man supporting every other person as against our mother in public.... hihi.... You should not be like that old man or the senior of the two rebels at this home and be at the side of your girls by all means! Even if your woman is not like me cooking this yummy mutton curry MUTTON WITH RAW PAPAYA & POTATO for her notorious men, you should still be nice to them....!

We had some guests at our home yesterday, if your guests make you feel being very much appreciated you will never feel tired! In fact, I never get tired cooking.... why should I? I am passionate about it, I have a help like Cristine, I do not go out for work! I know I can earn from it.... if only the senior gave me a nod.... if only the government of this island was little less of strict! What if they come to know that I had picked up a "chapa phooler dal" from the roadside yesterday? Lets see if it survives. I am sad that I cannot grow veggies as a white, salt like fungus kills them.... so I am leaning more on flowering or non flowering "patabahar". So, whoever grows veggies and fruits or use their culinary skills to earn makes me happy.... money is honey.... it flies.... you need proper hands to catch it! The lazy lady giving big talks spends her time having iced milo too post her walks. You see, people here protect their fruits and veggies just the way our grandfather used to.... or farmers in India do! That makes me feel very much at home.... 

I only feel jealous of their slim and trim body.... after an entire day of chicken rice, seafood rice, saucy meat dishes, crispy fried fish.... they are as light weight as a bird's feather.... they know how to carry a dress of any length with grace.... imitating is not a wise habit.... specially when one have wrong intents inside! Your soul is reflected on what you do in public.... I am nearing half century.... I select people to be around strictly! Lets stop the regular "gyan mantra" here today.... we are looking forward to a nice meet this evening! Once I share this recipe of a less spicy mutton curry with raw papaya and potato MUTTON WITH RAW PAPAYA & POTATO, what will I do? Nothing! I have rice to few left over food everything.... I will not cook till Tuesday!

I am trying to update all the photos that I feel horrible from my earlier blogposts but within my limited ability! This may take a year or so! The men at this home are not interested in my blog! The senior still helps if I am in trouble like hitting a wrong button and is about to delete an entire post, Oh! God! This man all of a sudden asked me on how many posts do I have till now, that I can think about e-books! The laid back me as usual say ... "dur char to.... eshob parina ami"..... but I was happy that he enquired and proposed.... 'patha to khetei hobey shobai miley'.... By the way the pictures of my "dhokar dalna" post .... that is lentil cakes in gravy gets updated.... click the below heading / link for an yum vegetarian option! My friend Dr. Nishi Pulugurtha is travelling Scotland now attending a conference.... She is a vegetarian, by birth an Andhraite, rest every bit of her is Bengali, I am enjoying the very good photographer's shares... even her co-associates' traditional dresses along with her's.... I believe it is difficult for her to survive on pastries and sandwiches alone... if she ventures out for rice, dosa, idly when does she read her paper?

DHOKAR DALNA / GRAVIED LENTIL CAKE

Very recently I learnt that too big URLs are not good, there may be some like me who are not keen on an alternative.... so the best way is to select a name majority understands! Whats in a name!

INGREDIENTS :

Mutton or Lamb : 500gm medium cut [lamb will take less time to cook]
Raw Papaya : 1/2 of a small sized
Potato : 1 big sized
Onion : 1big [peeled, washed, sliced]
Ginger Paste : 11/2tbsp
Minced Garlic Paste : 11/2tbsp
Red Chilli Powder : 1tsp
Black Pepper Powder : 1tsp
Green Chilli : 3-4 slitted
Green Cardamom : 2-3
Cinnamon Stick : 2-3 two inch length
Bay Leaf : 1
Turmeric Powder : 1tsp + 1/2tsp
Lemon Juice : 5-6tbsp
Salt : As Required
Oil : 5tbsp

PROCEDURE :

Wash the meat pieces thoroughly under running water getting rid of any amount of skin and traces of hair.

Marinate the mutton pieces with salt, turmeric powder and lemon juice.

Refrigerate for 4-5 hours... we are using pressure cooker at the final stage!

Take out 1 hour before cooking.

Heat oil in a wok, temper with a bay leaf, green cardamom, cinnamon stick and cloves. Add the minced garlic.

Fry until light brown and fragrant. Add the sliced onion now. 

Fry until golden brown and add the mutton pieces without the marinade. Fold in well and stir the entire thing at high heat for 5 minutes.

Reduce heat to minimum and cover cook for 15 minutes or so.

Open cover and add the ginger paste, red chilli powder, black pepper powder, salt and rest of the turmeric powder.

You can add the red chilli powder and black pepper powder at the time of marination too!

While its cover cooking at minimal heat, we will peel and cut the vegetables, wash them and rub some salt and turmeric. We cannot keep marinated potatoes for long, they turn black.

After another 10 minutes, open cover and add the raw papaya and potato pieces. Give a stir.

Let it cook for about 5 minutes, covered!

Now transfer the entire amount to a pressure cooker.

Add 1 coffee mug of water and the slitted green chillies, close the lid.

Cook at low heat unto 1 whistle. Switch off gas and wait to open normally.

We are done.

We enjoy it with steamed rice and ruti / chapati! Get some salad with it! 

AAM KHUBANI SHRIKHAND

The mind was set for a quick share today and why not go ahead with something that is a family favourite.... yummy "dessert".... Believe it or not I had Shrikhand for the first time in life in 1999 at Partha-Chutu's place in Mumbai. Kolkata definitely had been selling shrikhand long before it but we were residents of Dum Dum dominated by the Bengalis.... more so of Bengalis from "purba bangla".... who did not even consider "Mother Diary's Mishti Doi" as "doi".... that shrikhand will not be found in its vicinity was quite natural! The wonder woman, a rare breed of perfection, honesty, intellect, owner of an extreme degree of motherly instinct called Chutu introduced me to "khakra, shrikhand-poori"..... Since she is a near perfect woman she had to stock for me my entire day's food... a "bhabi" would deliver my lunch "dabba" and I got introduced to "dal palak", "malai kofta", "chana methi sabzi"..... Do not ask me about the "South Indian Thalis".... we two were not enough to finish one thali! In the evening time Chutu would come back from the office and cook for all of us. I feel very ashamed of myself thinking of that period. I did not know cooking and she did not allow me to do other household works. I did not like their "Mangala's" way of mopping and dusting.... One day I did it and got scolded by the couple! Off course people can make out the difference between my way of cleaning and of others.... I will always take that pride. 

A dear friend of mine who also does not colour her greys caught hold of me in Kolkata once and battered "why do you have to spend your holidays cleaning a house you do not stay?".... I only smiled because she is one among the few who I allow to scold me.... why? Surprisingly, she speaks so much like T and they have never met.... will they ever?... "jot pakano samporkos 😊".... We rarely meet but how does it matter if you gel well in some areas! Some should spare me if I am unable to maintain the hierarchy of relationship in certain cases! Anyway, my coriander chicken and "dhonepata bata tyangra" got some applause by the not to disclose relationships .... but such occasions are rare.... Intelligent people should not take any offence... I try not to cross boundaries.... I did not even know when a tiny food blog CURRY AND SPICE was caught in the radar of a certain section of people! Leave that complicated part, know that Chutu's Mangala gave me a picture of Mumbai "chawal patti".... "life in train".... etc. I loved shrikhand then but now after 8 years of stay in this island I find the store bought ones too sweet! So, preparing  an AAM KHUBANI SHRIKHAND at home is a natural choice! I have picked up one characteristic feature from our mother and Chutu, I get confused and disturbed in the presence of others in my kitchen... it sounds rude but I always say please let me handle if anyone ask if I need any help.... What I do is I cook simple recipes when guests come... likewise you can bookmark this AAM KHUBANI SHRIKHAND recipe for your next get together. 

When I say one Partha Dey is down to the earth to the core given his calibre, I mean it! There was a video call from their Mumbai home last Saturday morning... there definitely will be because the couple Ujjaini & Amit Bhaduri stopped over on their way back to Houston from Kolkata with their two kids! A Chutu urf Madhuchanda Dey Ghosh had to feed them a seven day menu in two days... going by her nature. So my husband's first question to Amit was "ki khacchish?".... everything from mutton to koraishutir kochuri to kalia. I could not take the entire list as you know my condition on a Saturday morning to afternoon! A Partha Dey knows it well that his wife rarely has an equal but he has to be nice to others.... he asked "S what are you busy at? You know Amit, S cooked 16 dishes for me when I visited last year!" This may be an exaggeration but 10-12 is normal because he came for a day only.... comes once in a blue moon. They know I am far from them in academics... they will never make me feel awkward... Then a bachelor called Amit was like a foster son to the newly wed Chutu years back just is Sanak Chottopadhay to me! .... So they have to stopover at Mumbai as and when possible! 

What did I like the most in the video talk? I was not willing to be seen given my sweaty self.... but had to when Amit-Ujjaini's daughter appeared on the screen and asked "kemon acho? ki korcho?" That in proper Bengali and with such warmth! Oh my God! We last met some 9 years back when we were in Kolkata! Just 1 year older to my son, she is so different in approach, I loved it and felt like packing food boxed and dresses and courier... That we can do when the husband visits his Houston office because they are unwilling to get their tickets through this island! The daughter of that house was away from home to write her examination! Note that there is no problem created in a home which has both an examinee and guests at the same time! Always appreciate those who deserve, the ability to appreciate is a virtue not everyone possess! What is sad is that last to last Sunday Partha was having lunch with "ucche sheddo, tilapia r jhol and shukto".... the couple's stomach betray them ever since they were young... so they spend on travel what they earn.... Antartica is their next venture during Diwali...

I talk, talk, talk so much of life and people and less about food! I lack knowledge about food so these are fillers! Anyway, we had bowls of AAM KHUBANI SHRIKHAND and the man and his son's favourite Japanese food too... Well, I like sushi, some of the soups and desserts too but sashimi needs a strong heart for a desi to adapt to! What I love the most is the marinated slices of ginger.... lovely "achar" kind! I very much enjoy these precious moments with the duo... who knows what next? Besides this healthy, yum dessert with mango, yogurt and apricot, I have another dish with mango to share to  complete the "aam quota" of this year! Doing that I am being a little selfish to India I know! Actually we get raw and ripe mango throughout the year. You can see it and I do not wish to store the pictures and scroll next year!

Kolkata or West Bengal may not be keen on having Apricot / khubani but if you buy two packets at a time you may wish to try some on halwa or this AAM KHUBANI SHRIKHAND! Yep, the beef eater son had it.... mumma will grill some chicken legs this afternoon as a reward! If you go by this foodie girl Debjani of Debjanir Rannaghar, Kolkata might have adapted to such kinds besides "Biryani, Moglai Porota, Ilish, Patha and Indo-Chinese".... See I am a nice woman... she is pissing me off with pictures of "aar maacher jhol" and I am mentioning her name here, she does not require my recommendation though! I like that girl who dared to go for an inter faith marriage... anything for love... haha!.... Will I try to be friends with them if I am back in Kolkata? Nope! I am not that kind! CURRY AND SPICE will remain as tiny as it is! I did not even approach a single restaurant here for a nice deal and get some name for myself! When do I click the below then? I repeat again I know nothing about photography!

I just use this space to write what shrouds my mind and soul, to share what we eat at home.... thats it! I do get upset if I do not get the expected viewership, that too is going off because the "thoka togor" is growing, because I am enjoying "jol keli" in the night time 😀.... there has to be proper distribution of time in a day! By the way, does Kolkata follow Manzilat's named Facebook page? You should though she does not share her recipes. Kolkatans can sit there and enjoy authentic Awadhi Cuisine! She must be doing justice to her dishes.... her father had been the grandson of Nawab Wajid Ali Shah.... She draws her lineage from the Nawab family, is a Master's in English with a degree in law and must be a great cook .... no her biryani does not have mushroom.... the later is meant for fried rices I have here or in soups! Hihihi sometimes I get loggerheads with some dears! I am yet to inform my meat-o-phobic, biryani-holic family in Kolkata about her... soon to! The begum is not my benefactor but how does it matter!

INGREDIENTS :

Ripe Mango : 2-3 standard sized
Fresh Apricot : 6-8
Plain Yogurt : 1-11/2litre 
Sugar : 1/4small cup
Green Cardamom Powder : 1tsp [freshly made preferred]
Chopped pistachios & saffron strands to garnish!

PROCEDURE :

Take the yogurt on a white, clean piece of cloth placed atop a bowl.

Tie it to a kitchen tap!

Keep like this for 5-6 hours or some more time.... all the water from the yogurt has to drain!

Wash and chop the apricots discarding the stone, peel the mangoes washing them thoroughly.

Take the yogurt, mango pulp, chopped apricot, green cardamom powder and the sugar in a blender bowl that we do not use to prepare spice powders or pastes!

Blend at medium speed for 3 minutes pausing in between.

Transfer to a bowl, cover with cling wrap and refrigerate for 2 hours.

Take out and garnish with saffron strands & chopped pistachios before serving!

BEULIR DALER BORI / DAL VADI / SUN DRIED LENTIL BALL

At the moment my heart goes out to those students of the Calcutta Medical College who just broke their fast after a couple of days! What was their agenda? Not a "gari, bangla, motar"... but a decent place in the college hostel! As you know, the distribution of seats in the medical colleges in West Bengal is merit wise perhaps... it was so long back! A boy or a girl from a remote township find themselves in a awkward situation stepping for the first time in the metro city! A designated room in the college hostel is their right, it can ease their initial tension in a big city! Yesterday, a video of the condition of the hostels was been circulated in social media! It is miserable.... even herds of cattle have better places to live in! I am not in a mood or never in a mood to take up a fight with the PETA or its benefactors! PETA will not fight on behalf of these youngsters.... we should.... everyone has their own role to play! When I got into tears looking at the college hostel, I felt why these developed countries' health sector charges are so high! Be sure, other government sector buildings in the educational and health field have the same condition.... we have to admit that the condition of the other states of India is not this bad! 

What these boys and girls were fighting for was a decent place to stay for the next few years, their parents may not have the ability to send them to private colleges! I am a mother, I can feel the ordeal of the parents of Aniket who had been leading the protest move! I am a mother who as a young daughter was introduced to the world of Tolstoy & Maxim Gorky by someone who loved to talk about his ideology, how being the son of a rich father he arranged for the safe passage of his talented friend to that "bahargaon"during the Naxalite Movement! I know a couple of them forgot all about their past sitting in their plush, green backyard! Anyway, his wife was busy getting us siblings to and fro from school, managing home and asking her mother to send containers of BEULIR DALER BORI / DAL VADI / SUN DRIED LENTIL BALL! As my readers know I do not have a face / physical features to flaunt often, or the energy to play games in social media.... I keep focussing on the issues that require to spread! My open declaration to people always is that if you play games with me, you lose me! I am all about I, Me, Myself, neither I am that much of a beneficiary factor to others... so I do not take time to change allegiance suiting my convenience! 

At the moment, how I wish to relay to the son about the courageous Aniket and his friends but he hardly can understand or feel it! The son is the prime focus of my life, no one comes in between but it definitely hurts me when he does not take interest in such real life stories.... How will he? How do I get the best of both the worlds? Its entirely my fault... I never did let him know what struggle is because I am my mother's daughter! Do not ask my brother why he never could come out of his mother's lap, he does not have the strength to defy his mother's indivertible attention! I am categorically told over phone to dedicate my entire being to bring up my boy and stop freaking around! Answer is "come on Mani, I do not freak, a little of here and there is ok! There are reasons why T does not bother about whats going on at home"! 

Had the son not being a rebel..... and listened to me, you would have seen him excelling in academics to the utmost.... he definitely has the material... he is his father's son that way but with no effort.... so my hairs are going grey at the fastest rate! There is an Ipsita aunty who understands this silly-billy mumma the most, how about gifting her a jar of "aam launji".... good idea... next week! Their's is a fitness freak family not that much of harmful, I believe!

The lady @ CURRY AND SPICE is a silly nut.... that she is.... extreme sensitivity is making her more of a loner! She loves engaging herself more in experimental cooking in her spare time! She also likes the kind of men and women she has idolised since childhood.... who possess intellect, reasoning, decency as defined by her, literati, works for the needy and so on.... Had I being wise I would have groomed myself to be one amidst them.... I did not... I only give big talks! I will always be weak on my knees for these types because my mother till date watches television shows featuring "state level, national level toppers in academics" and yes "cricket" hihi... 

How did I spend my day yesterday? I baked a biscuit like something for myself which is sugar free, I cooked "mushurir dal" yesterday night in a different way... "shob eksangey mekhey boshiye dao".... When I started a home independently after 31/2 years of marriage, Saraswati was my first help.... who served me with much of loyalty.... she taught me this recipe of dal which she said she learnt from a "non-Bengali speaking bhabi".... more about Saraswati and her struggle to bring up her two kids in "kanchakolar khoshabata" post may be! This woman even dreaded severe rain to reach my home on certain mornings! Her younger kid was growing up with all virtues in a negative environment! "Pratik, bhaike ektu koley niye bosh, ami ektu bazzar theke ghurey ashi.... accha mami jao!".... I do not know how they are now.... the selfish self wonders where life is taking her to! The overly protective mother whispers "let the son stand on his feet first"....

Ipsita too sent a "kali dal" the day before yesterday, we had it with "luchi".... simply loved! I do not like when she wears short pants however superbly toned her body is! They are Tamal's friends actually! When the trio sit together and talk about politics, sports even of the 60's, 70's.... I love serving them goodies! Then, I grab from such people whatever material is possible for this small brain and jot it down here! My biggest influencer is the husband.... yes, proud I am.... there is a but though... if only he listened to me on how many times a day should he brush his teeth or how important it is to do a scaling once a year, take shower & shave on holidays too, at what frequency to cut his nails and trim his hair or eat like a good boy whatever dish and amount his wife serves.... he could have been the world's best husband that would make all the women jealous of me... haha... so you know now you need not!... 

Had the world knew what amount of drama, tear drops went in or goes in to make those family tour albums.... you would have questioned my sanity... and declare that you would not have lived with such people.... how can I even go on tours with them? I would defend my action saying that no one can question their integrity... they will not leave me for anyone else.... well the daughter-in-law is an exception... she will be here to fill-in-the gap! She will get a royal treatment if only she possesses those qualities I adore... else they have the liberty to set up their own home far from me, I am not accommodative ! 

Yes, I am all about myself but the made easy recipe of BEULIR DALER BORI / DAL VADI / SUN DRIED LENTIL BALL is for all of you to do! If you have a high end blender, why should you buy the store bought ones which has 1/4th of dal and the rest is a mixture of atta & rice flour! I am not the kind who will try "goina bori".... but next on line are "mushurir dal er bori".... "moshola bori".... My men are not bothered, but I love using these Bengali style lentil balls in curries and veggies! I treat one issue at a time, what seems most important to me at the moment! There are similar mothers just like me who find solace in dedicating their life for their home... Aniket and his friends had broken their fast now, they perhaps got allocated rooms in the hostel however poor condition they are in .... their mothers are sure to prepare a light, mixed vegetable curry like this  "Shukto" for them... or "bori bhaja diye palonger ghonto".... So... I felt like providing the recipe link of "shukto" in this post too!

The first dish I made  with the sun-dried lentil ball was a bowl of "shukto".... Do you wish to have a look at the very authentic recipe of this light, mixed vegetable curry? Just click the below link / heading!

SHUKTO

Please Note: If you stay in a humid climate, always try these sun dried lentil balls during the winter! If you stay in drier climes... go ahead anytime but a sun bath often is required! There are "bori in microwave" recipes in Google ... but I am not the kind of a person who will use  2hrs of electric power doing bori in the oven! This traditional way of doing dal vadi is for those who are my types!

INGREDIENTS :

BEULIR DAL / SPLIT SKINLESS BLACK GRAM DAL : 11/2COFFEE MUG
NIGELLA SEED / KALONJEE / KALOJJEREY : 11/2TBSP
SALT : AS REQUIRED
WATER : AS REQUIRED FOR A SMOOTH PASTE


PROCEDURE :

Wash and soak the amount of dal mentioned in a bowl with enough water for 5-6 hours.

After 5-6 hours it looks as below!

Take half the amount in a blender, sprinkle little water at a time and blend to a smooth paste with intervals in between! Repeat the same for rest of the half!

Transfer to a wide mouthed bowl. Add the salt and nigella seeds.

Now comes the main part that requires some patience and "kobzir jor"....

We have to take the bowl on our lap, beat the lentil / dal mixture clockwise for 1/2 an hour to 40 minutes. It has to be light and fluffy... else the juice of the curry will not go in! Our Cristine did help in between.... wow she loves "bori" you know!

How do we know when the paste is ready? Well, take some water in another bowl. Add little of the paste. If it floats atop, the paste is ready to proceed with.... if it drowns.... we need to beat further!

I do not have "bori deoar jali" or "dadur dhuti chera".... so join me without any hesitation to use a big plastic tray with cookie sheet on it!

Try to keep under the sun for the entire day! Our island is not humid... so even if it rained, my lentil balls did not spoil.

After 5 days it looks as below!

After 10-15 days, when they play around as below, we know they are ready to be used. Store them in containers and refrigerate!

We are not in the grandmother's era.... they soaked and pasted kilos of dal, rice in a "mortar and pestle" without allowing any gym to flourish.... They dedicated their life and being for their kids and family in silence because there was no one to speak for them.... I / a couple of us will from time to time unfold the untold stories .... here in this space!

SHEEM ALOO DIYE RUI MAACHER JHOL / FISH WITH BROAD BEAN & POTATO / SHEM ALOO MACCHI

This is something I can do with confidence, having since age 4-5, so no question of "haath kapa-kapi".... as happens to me while baking! I do wish to take forward the family recipes as often as possible in this space.... but unable to when I reach an extreme level of irritation caused by few! Then I felt this blog should consider only what it was meant for.... heirloom, family / Bengali recipes.... if not always but at large! On Bianca's birthday, if anyone expects me to blog about "charaponar jhol".... I will not even care! CURRY AND SPICE survives today mainly for few co-bloggers around... I feel like puking at some of my initial posts, I do not know how these people stopped by, spent few words of appreciation! I am thankful without any doubt but it may not be reflected in my actions at all times.... I am not a good observant.... to be precise I hate to spend a minute to think.... that too in social media! If I do so, when do I cook SHEEM ALOO DIYE RUI MAACHER JHOL / FISH WITH BROAD BEAN AND POTATO / SHEM ALOO MACCHI for the family and then take immense pleasure in blogging about it? 

A "tatka maacher jhol" is adorable to a Bengali.... My not so Bengali men also have it.... the mumma has to debone it which is not the case when its a salmon or prawns or sea bass! I do not mind this ordeal if the rui maach / Bengal carp is fresh.... we do get these smaller sized... 11/2-3 kg sized supplied from the neighbouring state! However, to be honest people of West Bengal and may be Bangladesh too prefer portions cut from a 7-8 kg weight rui / katla! My senior's side of the family prefers the latter... with higher content of fish fat / oil! The half and half flesh and fat pieces from the stomach portion is favourite with the senior and his mother! 

Here in this island... you have to buy the entire 5-6 kg fish and that too frozen.... and then cook it with lots of garlic and onion! A family of four people take long to finish one and we do not like repeating the same food often! The amount of taste fresh fish and vegetables will add to this curry cannot be had from frozen ones! My not so Bengali men are not bothered about maintaining authenticity of their roots.... in the entire tour if you had seen their diet... oh!.... Their breakfast table was filled with salami... sausage... and that "supremely bland scrambled egg"... among others ugh! I am not imitating anyone... it is the truth for the majority of Indians or South Asians! I share the same views as some around, I do not go public with them as I do not wish myself to be called an imitator! So there will be desi version of moussaka or falafel on this blog too! As of now it is a major concern when and how the spoon fed teen would learn to debone fish all of his own! It seems teens tend to get on my nerves at different stages of my life... haha!

My men' love for Bengali food is limited to "chingrir  o born maach er jhol / ruti mangsho / bhaja-bhuji / shutki maach / echor / mocha / stuffed pot / egg plant bharta"!

SHEEM ALOO DIYE RUI MAACHER JHOL / FISH WITH BROAD BEAN AND POTATO / SHEM ALOO MACCHI was a winter treat during our childhood! It was only during the winter that these vegetables like broad bean and fresh coriander leaves were available. The grandparents had this climber on the kitchen terrace... the green & purple one! I was given the task of picking them whenever I was there! Here in this island, we get everything round the year and do it often. The same curry is done with potol [pointed gourd], kancha kola [raw banana] which were done in summer while with cauliflower again in winter! The fish variety we use for these curries is Bengal Carp and "charapona"that is small sized carp!

For this particular curry... we use "aar maach" too that is long whiskered cat fish! So, you can try this light, Bengali style fish curry with any variety of carp that suits your taste buds! If I buy a salmon, tiger prawns and lamb in one week, the next week is always a "rui / katla", chicken and sea bass smaller variety! Till date I could not buy cranberries from the super market... arey its "koromcha / karonda" that grew just like that in the neighbourhood... haha.... actually it was not had in our family though I have heard about fish curry with unripe cranberry! My curry leaves seeds look pretty like a "karonda or koromcha or even jaam or jamun"..... Jamun does come from India but is pretty expensive.... Only this fruit natives here do not eat perhaps! I save that money for mangoes, litchi and jackfruit.... though the mother made us eat "jaam jhal noon diye" during its season!

There is no shame in being a bit miser! Money should not be spent according to your ability but spend 60-70% of your total income and save the rest.... that makes your future better.... For spendthrifts, the pleasure of retired life comes pretty late.... you work when your body needs rest! For women like me who do not share the burden of earning the livelihood  with the husband.... mind it being a spendthrift is something near to committing  a crime.... To glorify mothers is ok.... what about the fathers who sweat at the office? Lot of unnecessary talks cause irritation in others... in this case it is my readers who will tend to unlove me.... So let me be a little wiser and share the recipe of SHEEM ALOO DIYE RUI MAACHER JHOL / FISH WITH BROAD BEAN AND POTATO / SHEM ALOO MACCHI asap!

My recipe of Fiery Chicken is updated with new pictures, do have a look clicking the below heading / link!

FIERY CHICKEN

INGREDIENTS :

Bengal Carp / Any Carp : 8-10 pieces
Broad Bean / Sheem : 7-8 
Potato : 2medium
Red Chilli Powder : 11/2tbsp [freshly made paste is better]
Cumin Powder : 2tsp [freshly made paste is better]
Cumin Seed : 1/4tsp
Turmeric Powder : 1tsp + 1tsp + 1/2tsp
Ginger Paste : 11/2tbsp
Salt : As Required
Green Chilli : 2-3 [washed and slitted]
Oil : 6-7tbsp [ our family uses mustard oil always]
Chopped Coriander leaves to garnish!

My blender does not do justice to a red chilli or cumin or coriander seeds even if I soak them overnight in water! So, I prefer using spice powders instead of complaining of "gola.. buk...jola...pete byatha".... stomach pain at an unearthly hour of the night! Trust me... it tastes good with powdered spices too.... our mother has to move forward a bit... 


PROCEDURE :

Clean and wash the fish pieces thoroughly under running water! Drain the water and marinate with 1tsp and salt very well! Keep aside for 15 minutes.

Peel the potatoes and cut half vertically and then each half horizontally into little thicker pieces. Apply 1/2tsp of turmeric powder and salt, rub well!

Take off the fibre from the side of the broad bean / sheem! Cut half each horizontally and wash. Apply 1/2tsp turmeric and salt to them, rub well! I had to provide picture of this step... will add later...

Heat oil in a wok. Fry the potato pieces at low heat and take out draining as much as of oil possible.

Now we will fry the fish pieces on both sides in batches draining the marinade! We will do it adjusting the heat from low to lowest. We will not deep fry as we will use them in a curry. Drain the oil while taking them out of the wok as much as possible.

Take the ginger paste, salt, 1/4tsp turmeric, cumin powder in a bowl and mix well. Sprinkle little water if required!

Temper the oil with cumin seeds. Add the spice paste and stir for 2 minutes at low heat. Add the broad bean / sheem pieces and stir for another 1 or 2 minutes. Some families fry the sheem too, so does our mother. I am a "retain the colour" freak so I do not.... its healthy too!

Now add 11/2 coffee mug of water and let boil at slow fire for 2 minutes. Add the fried fish pieces and potatoes. Cover cook at lowest heat for 3-4 minutes. Add the slitted green chillies and chopped fresh coriander leaves just 1-2 minutes before switching off gas!

We are done! Enjoy with piping hot steamed rice. At times I love dunking a ruti / chapati in the light curry too! I did so as a teen on weekday nights! We also had some "lau diye moong dal"... bottle gourd with split yellow moong bean and "laal shaak"... red amaranth in the platter!