SHOBJI BHAAT O MURGIR KEEMAR JHURO

I love light, soupy chicken curries. The moment spices, tomato paste, onion paste, butter / ghee, chicken go to wok, an aversion occurs. One reason may be I am typical Bengali, I prefer "halka jhol" with fish, meat. I get upset unable to get red colour to my mutton curry, keeping it light. Ask me why? One cannot do that with mutton or lamb coming from kangaroo land. To hide smell, I cook it longer with more spices, garam masala. The moment I add more amount of home ground "labanga, darchini, elach guro," curry turns brown. 

Chemical Fertilisers destroy the taste of fruits, vegetables. Our mother used to buy coriander leaves from "choto khato chashi bhai ba mashi" who came to DumDum Bazaar with small amount of produce coming from Bongaon, Bashirhaat, Hasnabad, Shantipur. She never bought giant, dark coloured fresh coriander bunches. This winter I didn't visit Kolkata, obviously miss "khal-bil-pak theke tola shit er koi", "pukurer charapona." In Kolkata, you get "koi maach", climbing perch in two different price range, sizes. The bigger sized are less priced, farmed. The smaller, medium sized are real catch selling at higher price. A decade back, a good quality live climbing perch sold at 450-500 rupees per kilogram in winter. Here they come from Thailand, Malaysia, not similar in taste, mother asked us not to eat frozen "koi". It's better to have pomfret, salmon, for me there are "mola, kaikka, magur, few more." I do not know what would have happened if husband be posted in a place where Bangladeshi traders could not reach. They leave their own land for better earning, every immigrant does that. Here they can't provide me much. The frozen fish that come are of poor quality which is not the case as in Australia, "Bahargaon", UK, the Bangladeshi Brothers told me. 

We agree Bengalis living for 3-4 decades in "Bahargaon" are more of Bengali than those living for same amount of time here. I see Bengalis buying "joto samudrer maach"from wet markets. The other reason is size of this island, the reason why smaller Indian Bengali Community can't afford to get performers from West Bengal Cultural Circuit often. They depend on events organised for them in Bangladesh, Europe, "Bahargaon."I keep a watch on West Bengal Cultural Circuit online, don't go near. I ain't Shylock but if I do, they will have a "shartho naki" kind of feeling. Moreover, my studies say if I go kiss them, they would kiss my famous co-workers. This tendency I have seen in some among Bengali circuit here in this island, I am strict about not trying to bring them into my confidence, will not. My work need speak for me. My food, stories revolving need get people to CURRY AND SPICE. I am to get you daily cooking solution, here is one similar SHOBJI BHAAT O MURGIR KEEMAR JHURO. I made this combo meal last Saturday for lunch. I see chicken when cooked with less spices suits; rest in family enjoys whichever way made. Why not share this non-vegetarian combo meal recipe with my readers?

I love this time of day, early mornings when I am awake, rest sleep. I sip from my morning cuppa, savour silence, break of silence as birds start chirping, kind of music to ears. I thoroughly enjoy this moment every morning.

Don't call the man "poor husband", sleeping there is his choice because he loves his television or do I snore? We are an unconventional couple; "mathai matha thekiye chobi tola, roj niyom korey ghorey dhukey dorja bondho kora, loker shamney honey boley daka tarpor bari firey jhogra kora" are not our cuppa. Leave that, see how I engage Cristine thoroughly clean weed from greens.

There may not be anything called winter here but routined barren look of greens, morning sun remind me of winters. In my spare time I think of people who leave impression on my mind. I visit the Bangladeshi shops, Indian Markets to feel happy watching stuffs I grew up having. In Turkey, I felt happy in midst of spice bazaar, a tour that took me to pages of "nabik Sindbaad ba Sheherazad er Arobyo Rajani ba Aladdin er ashchorjo Pradip." In this home, someone is still much into dinosaur as in childhood. That's my boy!

Where was I? Okay, an overdosage of religion causes such damage to one's self that I can never attempt to apply for a visa to visit Iran even if I wish to visit. Fear took over human kind. Where has world come to? Can Hindus think of taking up a lucrative job offer in Iran today? I doubt. Let us do our bit to keep humankind in track. I will do it my way without depriving anyone or using filth because I believe in peace and harmony.

Our  share today is a vegetarian main and a non-vegetarian side combo meal with chicken, rice, broccoli, cauliflower, carrot, coriander, etc. I named the nutritious meal SHOBJI BHAAT O MURGIR KEEMAR JHURO.

INGREDIENTS : [MINCED CHICKEN DISH]

MINCED CHICKEN : 1KG
SLICED ONION : 2MEDIUM TEA CUP

GARLIC PASTE : 2TBSP

GINGER PASTE : 2TSP
CHOPPED CORIANDER : 1MEDIUM TEA CUP
SLITTED GREEN CHILLI : 2-3
CRUSHED BLACK PEPPER : 1TSP

CUMIN POWDER : 1 TSP

CORIANDER POWDER : 1 TSP

RED CHILLI POWDER : 1 TSP
KULAMBU SPICE MIX : 1 TBSP [A SOUTHERN INDIAN SPICE MIX]
TURMERIC POWDER : 1 TSP
LEMON JUICE : 1/2 SMALL TEA CUP
SALT : AS REQUIRED
OIL : 2 TBSP

INGREDIENTS : [THE RICE WITH VEGETABLES]

COOKED RICE : 3-4COFFEE MUG
CAULIFLOWER FLORET : 2SMALL TEA CUP
BROCCOLI FLORET : 2SMALL TEA CUP
CARROT CUBE : 1SMALL TEA CUP

GREEN PEA : 2 TBSP

CORN : 1 TBSP
SLITTED GREEN CHILLI : 5-6
CRUSHED BLACK PEPPER : 1/2 TSP
TURMERIC POWDER : 1/2TSP
CINNAMON STICK : 4-5 OF TWO INCH SIZE
GREEN CARDAMOM : 4-5
CLOVE : 4-5
BAY LEAF : 2-3
SALT : AS REQUIRED

LEMON JUICE : 4-5 TBSP
OIL : 4TBSP
OIL : 2TBSP

PROCEDURE :

Let us prepare Minced Chicken bowl first.

Take mince chicken in big strainer, wash under running water. Discard water, take it in bowl.

Marinate the minced chicken with salt, turmeric, lemon juice, crushed black pepper for an hour.

Heat oil in wok, temper with bay leaf, add sliced onion, fry until light brown.

Add ginger-garlic paste, fry for 3-4 minutes. Add marinated chicken. Fold in well, cover cook at minimal heat for 7-8 minutes.

Keep breaking meat using edge of ladle. Cover cook at minimal heat for 10 minutes, remove cover, stir. Cover cook again for 5-6 minutes, check to see if released water has dried.

Add powdered spices, slitted green chillies, adjust salt. Fold in well, keep stirring at high heat for 3-4 minutes.

Add washed, chopped coriander, fold in well. We are done. Transfer to bowl.

About Rice with Vegetables, we can use left over cooked rice or cook it fresh in enough water up to 70% done, strain.

Wash cauliflower, broccoli florets, carrot cubes after being cut. There after marinate them with little salt, turmeric.

Heat oil, temper with green cardamom, cinnamon, clove, bay leaf, add slitted green chillies, give a stir.

Add carrot, stir continuously for 3-4 minutes at minimal heat. Add cauliflower & broccoli florets, corn, green peas; stir at low heat for 3-4 minutes. 

Add cooked rice gradually, gently mix using two ladles bringing them together. Add crushed black pepper, lemon juice, adjust salt.

We are done! Serve combo meal with salad.

TIL KAJU BATA PANEER

I haven't shared Paneer / Indian Cottage Cheese recipe for sometime, I keep cooking it. I store a block of frozen paneer in freezer, prepare fresh some days. The above platter was prepared on X-Mas Eve, no stock in freezer. Now, I am thinking of preparing and freezing paneer. Before that, I have to use up two packets of tomatoes I got home yesterday to prepare tomato sauce. The store bought tomato sauce, sriracha are about to finish, I wish to prepare another batch of sauce a simple way. The preservative I use for my sauces is vinegar. I enjoy preparing sauces, pickles at home. The Indian style pickle I had prepared with green apple is tasting good, I never thought that our kind of spices will go good with green apple. I am eager to share recipe of it, the achar is taking sun bath at this time which is necessary for Indian pickles. 

The idea of this blog is to give you a desi feel through its shares most of time, shares which will be easy to cook, great to eat. Keeping in tune with that, I had in making a vegetarian side dish prepared with paneer, roasted white sesame & cashew nut, a bit of yogurt, onion, salt two-three days back. I named it TIL KAJU BATA PANEER.

The Sun is finally seen after 8:30am this morning, you never know all of a sudden it may go down, it will start raining. All my indoor plants are limping, panting. They are installed near bedroom window pane for some sunlight. This is the problem of not knowing anything about gardening but wanting to have greens in your home. Ever since I have learnt that fallen hairs can be put in soil which may provide nitrogen to plants, I am tearing off my hairs literally in addition to excess of hair fall each day. I never did think my hairs and eye brows may require any care or to be made up, they were naturally good. Now, it seems a basic care of skin and hair is required if not wearing make up much. 

I best shove of worries when I am inside kitchen holding a ladle. There I experiment with different ingredients, not exotic ones though. In the process, I discovered this vegetarian paneer dish TIL KAJU BATA PANEER last month perhaps. Its simplicity, taste appealed to me, us. Myself, son love paneer, Cristine says she enjoys paneer more than tofu. The husband eats it without noise. He does not love paneer but particularly this one he had with ghee rice skipping his love egg. Why not share recipe? I have near similar recipe already in blog CURRY AND SPICE under the heading SHAHI PANEER.

INGREDIENTS :

PANEER / INDIAN COTTAGE CHEESE : 250-300GM [should serve a family of 3-4-6]

WHITE SESAME SEED : 11/2TBSP

CASHEW NUT : 5-6

ONION PASTE : 2TBSP

PLAIN YOGURT : 2TBSP

GREEN CHILLI PASTE : 2TSP

TURMERIC POWDER : 2PINCH

BAY LEAF : 1

CINNAMON STICK : 2-3 OF TWO INCH LENGTH

GREEN CARDAMOM : 2-3

CLOVE : 3-4

SUGAR : 1/2TSP

SALT : AS REQUIRED

OIL : 4TBSP

PROCEDURE :

If you are using frozen paneer block, pieces, the first thing you should do is wash, soak block or pieces in hot, salted water for 1/2 an hour.

Thereafter, discard water, wash paneer block / pieces again. If you are using a block, cut them in to desired shapes. Add little salt to them, marinate.

Then I dry roasted white sesame seeds, cashew nuts together, added to mixer-grinder. I had also added cut onion from 1 big onion peeled, washed, cubed, 2-3 washed green chillies, plain yogurt. 

They were ground to a smooth paste adding little of water. 

We would then heat oil in wok, temper with bay leaf, cloves, cinnamon sticks, green cardamoms. We will add white paste, 2 pinches of turmeric powder, salt as required. 

We would then stir paste for a minute and little more. It seemed amazing that the onion did not smell raw after brief stir.

Now, we would add a coffee mug of lukewarm water, simmer at low heat for 3-4 minutes, then add marinated paneer and 1/2tsp sugar.

We would cook at minimal heat for 3-4 minutes, take down.

We enjoyed TIL KAJU BADAM BATA PANEER with Ghee Rice, Dim Aloor Dalna, Soyabean Curry. It would go well with any kind of bread!

OATS NOLEN GUR GREEN APPLE CAKE

I baked this cake on a special occasion. A beautiful cake had to come home but I wish to cook everything from scratch on certain days. I want you to know how I want to celebrate such dates.  "I" because my men are averse to social media. Today is to relax at home with family, the middle aged couple would feel lonely sooner. If its for son's good, we will manage. I am just thinking how to keep alive my blog, I may not want to cook variety. In fact, I may not need to as husband is not food lover. Until that situation arrives, there has to be lot of cooking. Yesterday night, I cooked desi platter as our pre Xmas dinner. Why do you need be conventional during occasions? I mean why cannot I prep up a desi meal at home during Xmas or New Year if ain't my friends from other community are joining us for dinner. I will share with you details about it tomorrow. Now let us share this vegetarian cake recipe with shredded green apple, date palm jaggery, oatmeal OATS NOLEN GUR GREEN APPCAKE which is been flavoured with cinnamon, nutmeg. 

How an average Bengali would spend Xmas? They go out for picnics [choruibhati] during this time of year packing their bags with "JoyNagar er Moya, Komla Lebu, Cake Slices." They would have them in bus, on reaching there would be breakfast of "luchi, aloor dum, jilipi ba roshogolla ba sandesh", thereafter a lunch around 4pm with "mangsho bhaat, maach bhaja, aloo bhaja, chutney, doi" with no time to cook a vegetarian item. My earliest memory of Xmas is related to a small township in Nadia district I was born in. That "city" has a Church running schools, hospital, other charitable trusts. There stays a good number of Hindu converts who baked fresh, warm cakes I chanced upon to eat, the memories of "borodiner mela" in Church ground is fresh inside along with "rajbarir pujo", "mocholman der parar mehendi gaach! I will, I must incorporate a piece of nostalgia in today's share of vegetarian cake that is khejur gur / date palm jaggery. Lets bake together OATS NOLEN GUR GREEN APPLE CAKE.

Green Apple comes to this home to be used in bakes or in smoothies for junior most, it's too sour to have as fruit. At one point you may feel you are having "oats er halua / pudding / halwa." It was dense & moist, not fluffy. I am not in good baker brigade but I am a regular, amateur baker who shares only what comes out decent, matches family's taste bud. 

INGREDIENTS : 

POWDERED ROLLED OATS : 1COFFEE MUG
SHREDDED GREEN APPLE : 1SMALL TEA CUP
BAKING POWDER : 1TSP
BAKING SODA : 1/4TSP
PLAIN YOGURT : 1SMALL TEA CUP
SHAVED DATE PALM JAGGERY / NOLEN GUR : 1/2MEDIUM TEA CUP
BROWN SUGAR : 11/2TBSP +1TBSP
CINNAMON POWDER : 1TSP + 1TSP
NUTMEG POWDER : 1/2TSP
SOFTENED BUTTER : 1/2MEDIUM TEA CUP [I used salted butter]
I USED 200 ML OF NESTLE OR MARRIGOLD FRESH CREAM TO TOP THE CAKE


PROCEDURE :

We have powdered oats in an electric grinder. We have added baking powder, soda to it, mixed well.

Cristine peeled, shredded two green apples for me. I washed them, rubbed with 11/2tbsp brown sugar, 1tsp of cinnamon powder.

I whisked softened butter, date palm jaggery thereafter.

Thereafter, I added plain yogurt to batter, whisked well to make it lump free.

I added wet batter to flour mix, folded in well.

I added shredded green apple, cinnamon + brown sugar mix, folded in throughly. Our batter for cake is ready.

I preheated convection mode microwave at 180*C keeping bake stand inside.

We poured batter to a foiled cake tin until half, in four foiled cups up to half of each.

I baked them at 180*C for 24-25 minutes, the bigger tin first, then four cups in a separate batch.

Once cool, I topped it with 200ml of Nestle or Marrigold fresh cream that has been whisked with 1tbsp of brown sugar. Done!

ALOO STUFFED OATS BOMB

This idea was hovering around for quite sometime, I finally prepared them last Saturday evening. We had dinner ditto like above. We had some dal, mutton. In fact, after giving a bite to these potato stuffed baked oats buns, I felt they can be best eaten as snack with chutney / achar / sauce. Thats what I did the next morning. In this home, the television set is on 24/7 on weekends, I mean as long as husband is at home, it  on. Even when he sleeps, it has to go on back ground music. Yes, some days I have my breakfast early, the not that much of television enthusiast self gets hooked to it when such beauties come up, that is Sao Paolo. I was enjoying the orchards in Brazil. I do not know the proper timings of such shows, because the television set goes on and on, I get to see things of my interest, even cookery shows.

Besides the vegetarian snacker ALOO STUFFED OATS BOMB, I also had that raisin & cheese bread I get from local bakery. In some food he enjoys, our boy eats raisins present in them too.  The filling I used is just the one I prepare my potato bharta as, you can choose yours. If you choose my way of doing it, you win. Go less cheesy at times, it helps.

Last week was too much cooking, eating out. On Saturday, I cooked with everything leftover in freezer and vegetable box. I have clicked four pieces of this fish and five pieces of that, a little of this vegetable and of that, will share in public when my mood permits. At this moment, I am eager to share this more or less healthy creation of mine, a vegetarian snack recipe today with you. There may be a number of similar recipes in internet but be assured, I have not browsed any of them. Else, I do not mind giving due credit to the sources. 

I could have prepared vegetarian delight using bread, refined flour, wheat flour, semolina, I wished for a healthier, gluten free dish today for all X-Mas revellers. I have at least twenty Bengali dishes in line to be shared, I am eager to but I value all my readers, friends around, I sincerely hope this low oil, tasty snack recipe ALOO STUFFED OATS BOMB catches your fancy, you enjoy doing and having them. Because I am particular about my taste bud, I wished to sit together with my family, enjoy the dinner, I prepared the filling similar to "aloo choka". I have oven baked stuffed oats buns to lessen the ordeal of our help, else manual roasters on stove top work better giving them a semi-charred texture, look. Switching on bake option, I sat for half an hour, while Cristine cleaned kitchen top for a normal photography session.

INGREDIENTS : [FOR THE FILLING]

BOILED POTATO : TAKE 3 STANDARD SIZED AND BOIL THE WAY YOU WISH
CHOPPED ONION : 1/2SMALL TEACUP [OF ONE STANDARD SIZED]
CHOPPED CORIANDER : 3-4TBSP
CHOPPED GREEN CHILLI : 11/2TBSP
CRUSHED BLACK PEPPER : 1/4TSP
OIL : 3TBSP
LEMON JUICE : 2-3TBSP
SALT : AS REQUIRED

INGREDIENTS : [TO SHAPE THE FINAL THING- A YUMMY SNACK]

THE FILLING
POWDERED OATS / OAT MEAL : 2COFFEE MUG
SALT : AS REQUIRED
BAKING POWDER : 1TSP
BAKING SODA : 2PINCH
WATER : AS REQUIRED
OIL : 3TBSP + 3-4TBSP TO BRUSH

PROCEDURE :

For dough, we have powdered rolled oats in a blender. We will add baking powder and baking soda, salt to  bowl, mix well.

Add oil, rub well for a minute. Add water little by little to form a dough. A dough made with oatmeal will never be smooth, soft and elastic like one done with refined, wheat flour. Do not worry if it looks tight, messy and you need to add more water. We will manage and win the game.

Cover dough, wash your hands, mash the boiled potatoes adding salt, oil.

We had chopped and washed lemon slices, coriander+onion+green chilli.

We will add them, lemon juice, crushed black pepper to potato mash, mix well. Our filling is ready.

Now remove cover from oats dough, give a loose knead. Please do not get disheartened if it feels tight, messy. If required, add little water, knead.

Tear off small portions, make space, stuff with the potato filling. Cover it with little of oats dough, prepare a smooth bun sized ball.

Grease you palms with oil for smoother balls. I did one, Cristine did rest.

Grease a bake proof plate, place stuffed balls. Brush with oil, prick all over them with a fork.

I use convection mode microwave oven for my bakes. So, I keep the bake stand inside while preheating. I preheated it at 180*C for 10 minutes.

I baked for 24-26 minutes at 180*C. In between I took them out to brush oil.

If you want browner look, crisper cover, you have to bake more.

We enjoyed a hearty meal with raita, dal, mutton and POTATO STUFFED OATS BOMB.

VEGETARIAN DUMPLING

You have no idea or you may feel how happy I was to be able to do them finally from scratch, without any help. Each time I tried my hands on Tibetan momo or any dumpling, I was left unsatisfied. The edges seemed a bit hard of mine. Last April, one Sumita di here who herself is good cook told me that her Chinese origin neighbours also prepare dumplings throwing them into boiling water. The radar of my antennae caught it immediately, stored it in memory bank. I felt this would be easier for me than steaming because I do not have a proper steamer, I am too unwilling to buy one; not an electrical one, neither those perfect bamboo steamers. We hardly eat steamed fish, etc. why should I? Anyway, I am giving away all my useless buys to Cristine's home in Philippines- stir frying tawa, few cups, bowls, plates, the sailor man's t-shirts for her sister's kids, the sailor man's father's used shirts and t-shirts. Of course some new items would go. She did not order a courier box before X-Mas, says next month she would. She would bear the cost of courier, hence I am not pushing. 

I only requested her to come back after her vacation next December and renew her contract for two more years, else I would die of depression in an empty home, the husband has to fill six stomachs, he cannot sit at home with me. Neither, you would see me partying around, that is against my nature. I cannot get along with people, neither like crowd.... a visit to pubs every weekend with the hubby is not possible.... I can like that atmosphere only at intervals, not regularly. I know some people like me, I will live the way as they do; with totally disturbed sleep pattern; one cannot have the best of both the worlds. What I wish to learn from such people is their quality of not complaining; to acquire the strength to say that "this is my life and I have to live it." I am still not in a mind to go Bengali today, let me go ahead with this more or less successful venture of yesterday, a healthy vegetarian snack! 

May we call this VEGETARIAN DUMPLING? I mean if you do not mind having refined flour once in a while, you can consider it healthy. The filling is simple shredded cabbage, chopped carrot, onion, minced garlic, ginger sautéed in little of salt, black pepper, light soya sauce.

It took me few months to prepare what Sumitadi told me one way of cooking dumplings, throwing them into boiling water. The satisfaction is being able to do it from scratch without any help because it was Cristine's off day yesterday. My men hardly would peep into the kitchen but they did not mind me serving them lunch at 3pm yesterday. Do not look at the duo's photograph, I dislike it; a couple friend gifted it choosing a photograph I do not want myself to be seen as; with or without the knowledge of it.

This home cannot think of having a vegetarian lunch on a Sunday, I had grilled some store bought frozen Chicken Katsu too. The son's plate was ready to be served, the man's wasn't. He would not even get up and enquire, he was busy with wine with olives, had his share of VEGETARIAN DUMPLING with olives, chilli vinegar with garlic, chilli tamarind chutney. I refrigerated the leftover dough, asked Cristine to bring it to normal temperature this morning, knead with a bit of oil. I prepared four porotas to pack the husband's lunch box along with echorer dalna. His snack box had apple and sweets. Our boy is at home and look what he is doing; had gone after his mamujaan in this particular matter. He would not study in a routined manner, you cannot force anything on him just like his father.

The left over vegetarian filling would be going into a vegetarian noodle dish which the son would have with chicken, Cristine with egg. I would go to a food court at the back of our home to again have a banana prata may be after a good swim, my BMI always shows me as overweight.

What am I doing? I am writing a good recipe for you all whilst having a half  boiled egg, butter toast, ginger tea. The egg is causing me heavy feel.

The sun had shown in after few days, the thing is as long as the son is in the living room he would not let any amount of sun ray get in and sneeze all day and night.

Let us proceed with the recipe!

INGREDIENTS :

REFINED FLOUR : 1 & 1/2COFFEE MUG + little to dust
SHREDDED CABBAGE : 11/2COFFEE MUG
SHREDDED CARROT : 1SMALL TEA CUP
CHOPPED ONION : 1SMALL TEA CUP
MINCED GARLIC : 11/2TBSP
MINCED GINGER : 2TSP
LIGHT SOYA SAUCE : 3-4TBSP
CRUSHED BLACK PEPPER : 1TSP
SALT : AS REQUIRED
WATER : AS REQUIRED
OIL : 1TBSP

PROCEDURE :

Take 1 & 1/2 coffee mug of refined flour, some salt in a bowl, mix well.

They ask never to add oil to dough meant for dumpling. I added water little at a time to get a firm but smooth dough. This would take some 8-10 minutes. We would cover and rest it for half an hour.

Meanwhile, I shredded the cabbage and carrot, chopped the onion, minced the garlic & ginger; washed them all. Oh! Cristine minced the ginger and garlic before leaving home.

We would heat 1tbsp oil in a pan, stir fry minced garlic, ginger for 1/2 a minute.

Thereafter, we would stir fry onion until translucent.

Add cabbage, carrot, fold in well. Add salt as required, crushed black pepper, light soy sauce. Fold in well.

Cooking it would take 7-8 minutes. Transfer the stuffing to a bowl.

We would remove the cover, knead dough again for 2-3 minutes, tear off portions, smoothen between palms.

We would half fill a heavy bottomed vessel with water, put it on gas stove burner for boil. Covering it, we would proceed with making of dumplings.

They ask not to dust with flour, neither use oil. I was really unable to roll without dusting flour, I used refined flour for dusting, yet remained soft for a longer period.

Then we would use a round cap to cut sheets.

Then add filling with spoon, wet edges with little water, closed two ends.

By the time water starts boiling hard, we would through dumplings to boiling water. 

We would cover cook them for only 5 minutes.

We would gently take them out with a perforated ladle, store in covered bowl.

We would serve them fresh & hot with choice of sauces, chutneys, soups.