DIM FULKOPI CURRY

 

EGG IS DEARLY ACCEPTABLE THESE DAYS!

It is not so because I am living with an ardent egg lover under one roof for over twenty three years; I have found some rescue in EGGS in a foreign land, where to get your choice of fish & meat, you need to travel. That extra work does not guarantee you quality raw materials. There are smaller Parshe Maach available in one store but they lack freshness; in the Bangladeshi stores, they are frozen. We get a couple of our kind of fish but they either are not so fresh or are totally frozen. Shipments do not come in a day; so I buy them at good intervals and not frequently. It is better if we can adapt to the food habits of the resident country but I just cannot get along with the sea-fish varieties. Moreover, not sticking to Bengali Food & Culture is impossible for me; it calls for an identity crisis. Today, I had some spare time and one good quality raw mango. I prepared an "aam shorshe batar achar" with it. I so enjoy working with whatever is available at home. My upbringing will never let me go overboard!

The mango was bought to prepare a sweet chutney and offer to our father on his death anniversary. I totally forgot about it; perhaps on that day, he did not wish to have something his son, son-in-law, grandson do not eat.

MY TRYST WITH COVID-19 VACCINATION!

It is 24 hours since I have got my first dosage. I did not get any major side effect until now. There is a kind of fatigue working, any way this mind and body lacks energy since childhood. I have seen very active obese selves! Its my nature since childhood to dilli-dally, its a lazy self always. I have always loved half lying and reading books and snacking. Who on this earth does snacking after lunch? I had my lunch with a store bought paratha, grilled eggplants using spice powders, few drops of oil and fruits. These Malaysian Paratha dough is oil laden, I cannot have more than one. A packet of 25 or 30 or 32 is kept in the freezer as a stand by that goes for three months at this home.

It is not good to have these parathas regular but they are good for egg rolls. Today Cristine made pasta for herself and her Sir's lunch box, I will not eat pasta with cheese; so did not go for only two handmade roti! All's well but this fatigue? What is our child going through? He is alone; since last August, his roommate was a local boy; they had spent good time together if our baby did not lie to us. They all went home for the summer vacation ; our boy has taken full summer classes and has to shift to a new dormitory in a week. We guess he does feel awkward with an emptier surrounding but this year there may be many international students not going home for holidays! We wanted him home because we do not stay in India, it is safer to come here. He did not agree and we did not say no to his plans. Just that, I wished to stay with him these few months, cook for him, see him off to his classes; then take a troller and hunt the local market & eateries! Thats my way of exploring a new place. Baby must be needing so many things, its about to be a year, I could not be with him; so far is the place! If his father frequents him, who will earn for the family? Cooking helps me hide my worries and stress. Why not share an easy EGG RECIPE, I have learnt from the social media?

WHAT IS DIM FULKOPI CURRY?

This BENGALI STYLE CURRY with EGG & CAULIFLOWER is something very similar to our dimer dalna. DIM FULKOPI CURRY is definitely not a family recipe, it might be an improvised Bengali recipe; brought into being may be by the Youtube video makers, or by a blogger. I actually saw it in a fellow blogger's space; at Rini's DELICIOUS ADDICTION for the first time, last year may be! Today, I roughly went through few recipes on it at GASTRONOMIC BONG'S; SWARNAB DUTTA'S, AMITABHA'S HOBBY! I did not watch the youtube videos on it and really do not know where from this NON-VEGETARIAN BENGALI RECIPE originated! Because, I have worked with Rini, she supported my posts on many a occasion; I mentioned her blog link. The rest I do not know; but Gastronomic Bong clicks amazing, Swarnab is a young engineering graduate who makes brownies like a pro and Amitabh is a real cooking enthusiast! I like visiting spaces like this, silently! While exploring, I see Khadija's kitchen has a recipe on Phulkopi Dim er Rezala, I have to try it. Actually, people in my family are typical Bengali homely cooks, they cooked, cook whatever is Bengali; fusion food is not their area. I cooked this dish similar to any BENGALI HOME'S REGULAR EGG CURRY and I think all of the previously mentioned bloggers' recipes are no different or slightly may be!

INGREDIENTS :

EGG : 6-7

POTATO : 1 BIG

CAULIFLOWER FLORET : 7-8

TOMATO PASTE : 1/2 SMALL TEA CUP

ONION PASTE : 1/2 SMALL TEA CUP

GINGER PASTE : 2 TSP

GARLIC PASTE : 1TBSP

CUMIN POWDER : 2 TSP

CORIANDER POWDER : 1 TSP

RED CHILLI POWDER : 11/2 TSP

TURMERIC POWDER : 1 TSP

CUMIN SEED : 1/4 TSP

BAYLEAF : 1

CINNAMON STICK : 2-3 TWO INCH SIZED

GREEN CARDAMOM : 3-4

CLOVE : 3-4

CINNAMON POWDER : 1/4 TSP

GREEN CARDAMOM POWDER : 2 PINCH

CLOVE POWDER : A PINCH

SALT : AS REQUIRED

SUGAR : 1 TSP

OIL : 4-5 TBSP

GHEE / CLARIFIED BUTTER : 1 TBSP

PROCEDURE :

Wash & blanch the cauliflower florets for 5-6 minutes; keep aside draining the water, some salt added. Peel the potato, get about 8 pieces, wash and marinate with little of salt & turmeric. Boil the eggs in enough water, cool, de-shell and wash. Marinate with a little of salt & turmeric. We have all the whole & powdered spices, pastes ready on the kitchen counter.

We will heat the oil in a wok and light fry the eggs, take out. We will fry the potatoes and cauliflower separately and take out. We will temper the oil with a bay leaf, cumin seeds, cinnamon sticks, green cardamoms, cloves. 

Add the onion, ginger & garlic pastes and stir cook at low heat for 2-3 minutes. Add the tomato paste, cumin+coriander+red chilli+the remaining turmeric powders+salt. Stir cook at low heat for 2 minutes. We will add the fried potatoes and fold in well.

Thereafter, we will add 2 coffee mugs of water and cover cook at minimal heat for 3-4 minutes. We will uncover and add the fried eggs and the cauliflower florets! We will cover cook for 3-4 minutes. We will remove the cover; adjust the salt if required; add the cinnamon+green cardamom+cloves powder, sugar and ghee! Cook uncovered for a minute or two. We should be done; enjoy ruti / porota / butter toasts / rice / polao & fried rice varieties!

CHUNO MAACH DIYE ALOO PEPE

SUNDAY OR MONDAY; IT IS FOOD THAT NEVER LEAVES THIS HOME! 

So long I am active; food be seen everywhere in this home, there be no shortage of food! I am out of home mostly to collect food or eat it. It was a Sunday yesterday, I went out to shop for my Monday's client, came back home, again went out for a walk locally. I had to enter the mall to get lunch for the man; this one meal of his I sponsor. Although I cook a lot on a Saturday, we usually do not touch them on a Sunday. I got him a KFC meal and myself decided to have home cooked food. Ask me why? I wanted to have the "ucche-bhindi-aloo-begun bhaja o makhon kanchalanka diye bhaat" asap. Yes, you heard it right! I am totally into the family veterans' shoes with regards to the food habits! I repeat, I was eager to have a lunch with a bitter gourd+okra+eggplant+potato fry with hot rice, butter and a green chilli. May be because I do not wait for a weekend to have outside food, I eat what I wish when, so the cravings are not much! I had clicked them as a proof!

The man does not have soft drinks, he has his own hard drinks all of the weekend. So, there and then I had the zero calorie coke, after a walk I needed it. Actually, I wanted a strawberry milkshake from Mac, then I saved that three dollars, because the coke had to be taken. I rarely have soda drinks; I dislike. But, I had that chicken n mushroom curry puff from Old Chang Kee because I was hungry and it was already 2 pm. Back home, usually I have a few cleaning jobs to be done because Cristine is not home on a Sunday! I had my lunch around 4 pm! The man did not want two packets of French Fries which I got instead of the potato mash with melted cheese. Alongside, we were watching movies and documentaries for the entire weekend; Crisscross; docu-feature on Osho Rajnish & Charles Shobraj!

THE HUNT FOR FOOD & RECIPES NEVER END AT THIS HOME!

The man had his lunch and would not want any oily stuffs until dinner. This lady had two malpua and three jeera cookies with her evening tea!

I think I have a malpoa addiction. I perhaps can eat it every day, it requires so much oil to fry that I do not do it often. After all these intakes, I was in fear because I ate double the amount of rice I should actually for lunch. I am never wise when it comes to eating. I served the man "dim sheddo aloo sheddo bhaat" and I had "khoi, kola, doi". Who asked me to eat the remaining little of rice with butter, salt and chilli, I could have refrigerated, right? 

Trust me! I cannot resist myself from eating, the thought of going on diet terrorises me. The little I do to help me eat is I go for a walk on a Sunday noon when I actually want to sit with the man, watch a series and plan our future courses. But a little of cardio is not enough for weight loss given my diet. I am 50+ now and planning since my 20's to get a slimmer self. I was made to do different exercises, I myself tried a few but I never succeeded because I love the word FOOD and dislike exercising & dieting. Anyway, I set good yogurt at home, right? I do, but nothing is like an "eksho gram er bhar e mishti doi"! 

WHAT IS CHUNO MAACH DIYE ALOO PEPE?

You will see Bengalis cooking similar recipes wherever they are, only if they want BENGALI FOOD on their plate. PAPAYA is indeed bland in taste but with immense health benefits. We were made to eat it regular, in dals, in curries, as boiled and mashed. It comes no where near to mashed potatoes / "aloo sheddo" in taste. But, yes, I always used to love my share of ALOO PEPER DALNA / POTATO N RAW PAPAYA CURRY! This recipe of mine is the most viewed one in the blog; quite surprising to me! Similar to it is chayote which cooks quicker and I like it too! But I stick to having and feeding RAW PAPAYA to my family and they eat it! Even in those days with our parents or in the present, adding prawns to a potato & raw papaya curry is considered a delicacy among us; I have the recipe CHINGRI ALOO PEPER DALNA existing in the blog! It was sometime in January that I prepared this semi-dry CURRY with RAW PAPAYA, POTATO & a Smaller Variety of FISH! It had been a family thing to throw in prawns and smaller variety of fish in different vegetarian dishes; I follow the same! For us, this addition enhances the taste. We enjoyed this CHUNO MAACH DIYE ALOO PEPE with plain rice, Mango Dal / Aam Dal & Spinach / Aloo Begun Diye Palong Shaak; on that day! For me it is a good meal, the rest definitely required a chicken or mutton or salmon or "aar maach er jhol" on the side!

INGREDIENTS : 

SMALLER VARIETY OF FISH : 150-200 GM

RAW PAPAYA : A SMALL SIZED OR THE HALF OF A BIGGER

POTATO : 1 BIG

GREEN CHILLI : 2-3 

GINGER PASTE : 1 TBSP

CUMIN POWDER : 1 TSP

CORIANDER POWDER : 1 TSP

RED CHILLI POWDER : 1/2 TSP

TURMERIC POWDER : 1 TSP

CUMIN SEED : 1/4 TSP

BAY LEAF : 1

SALT : AS REQUIRED

SUGAR : 1/2 TSP

OIL : 4-5 TBSP

PROCEDURE :

We have to clean the stomach of each of the tiny fish variety we got home; you can rub them a bit on the kitchen top; I do not do always. Then, we have to wash the fish quite a few times, taken in a bowl. We will marinate the fish with a bit of salt & turmeric and keep aside for 10-12 minutes.

We will peel the papaya after cutting it into half! We will further cut half each of the pieces and thinly peel off the inner walls, else our curry would turn bitter. We will cube the longer pieces, wash them and marinate with little of salt and turmeric.

We will peel, wash and cut the potato into 8 pieces. We will marinate them with a little of salt and turmeric.

We will wash and slit the green chillies. In a bowl, we will take together the ginger paste, the rest of the turmeric, red chilli powder, coriander and cumin powders, salt. We will add 2 tbsp of water to it and mix well.

We will heat the oil in the wok and fry the fish, discarding the marinade. We will take them out. We will temper the oil with cumin seeds and a bay leaf! 

We will add the spice paste and stir fry well at minimal heat for 2-3 minutes. We will add the marinated raw papaya pieces and fold in well. We will cover cook for a pretty 7-8 minutes, stirring in between removing the cover.

At this stage, we will add the marinated potatoes, fold in well and cover cook for 4-5 minutes; stirring in between. Our families do fry the papaya & potato pieces separately, but I mostly do not to save oil.

We will then open the cover, add the slitted green chillies and the fried fish, fold in well. Thereafter, we will add half coffee mug of water to the wok and fold in well. We will cover cook at low heat for 5 minutes and remove the cover. We will add the sugar, fold in well and cook for another 1-2 minutes. We should be done.

It is now ready to be served! Have it hot for the best taste.

HALF & HALF CHOCO CAKE O KHOYA MISHTI

OUR HOME IS A MESS TODAY; WHO ON EARTH BOOKS A REPAIR WORK ON A NEW YEAR DAY?

The man at this home does; it was / is not in his head that today is "Noboborsho" / Bengali New Year Day! My men are not the kind who would religiously follow dates; wear a "panjabi & dhuti" on  this day, and follow all the rituals that make others believe how culturally inclined they are! I have tried hard but they do not listen to anyone except themselves. Until last year, I had bought new clothes for them, literally begged to make them wear at least for an hour, but both men are rebels. I am in awe of those Indian Television Soap like families; who take shower in the morning of such days, wear new clothes and sit in front of the Almighty, pray together, eat together, go out together. What ever be the reason; their power to influence or my nature of negotiating easily for the sake of peace; I still feel happy with them around. Because I knew very soon I have to live far off from the son; I made the best out of everyday. Their presence near me makes me happy. The son is not there this year, I am sad; else amidst all these mess today, I feel content with the man around!

There is no question of cooking today in this situation; we had our lunch with Cristine made parathas, stale mutton and mixed vegetables. It was good. After writing my post, I am willing to go for a drive and a dinner by the sea. Given the man would get very tired after wrapping up, we may get some food from the mall opposite. It is not okay also to leave Cristine alone at home and dine out. She is cleaning all the dust until now, really made some good parathas. I had to go out of home in two rounds. In the morning, I had to shop for my clients of tomorrow & Saturday. Again, I went out for a walk, the home was messy and Cristine was handling all, from cleaning the prawns, sea bass to arranging the vegetables. I did a slow motioned local tour, because I knew I cannot write a single line in this noise.

MY GOD FAMILY DID NOT GET GOOD FOOD TODAY!

The day I heard there will be an electric repair work at home today; I knew my God Family is not going to get good food on this day. I cannot work amidst a messy crowd. I had got some mangoes in the morning to offer them. The rooms were no way to be cleared by 2:30 pm; so I went for a walk! I had to pick up two sarees from a Laundry at Kovan. Who knows when we can travel to Kolkata, else I am not the kind to buy a saree, do fall & pico, get dry cleaned or get a blouse stitched from one of the world's most expensive island; too much is the cost. Halfway on my walk, it started raining! That does not stop me from doing what I enjoy! I must stop at this!

I had to get some, offer to my God Family along with the mangoes. 

Whats the point of those walking; after two porotas, a fruit bowl, I am having muri-jilipi! The jilipis came on the Nil-Shashti Day to offer to my God Family! Only in the morning, I was lecturing my brother about healthy eating!

WHAT IS THIS HALF & HALF CHOCO CAKE O KHOYA MISHTI? 

It was a plan made fifteen days back and I am so happy with the outcome. As usual, I was extremely busy the day before when started with this project; a FUSION SWEET IN MICROWAVE sometime after 8 pm; my wish to do it in the morning did not work out. Never mind, it is an one hour project; from start to finish. Everything required do you have somewhere in your pantry. Our owner today liked it with his coffee. He came to supervise the work! Back from the market, I see T serving him coffee and this HALF & HALF CHOCO CAKE O KHOYA MISHTI. I could not freeze the moment; its very awkward to click food in your guest's presence. Let me do a quick share of a very worthy SWEET; I am definite many of my readers would want to try it soon. Let me wrap up quick today; I have not answered a single wish, I did not even see them. I only talked to the two homes. I personally may not be able to reach all of those I wish to but my heart only prays for the good of the mankind!

INGREDIENTS : FOR THE CHOCOLATE CAKE

REFINED FLOUR : 1/2 COFFEE MUG

PLAIN YOGURT : 4-5 TBSP

DARK CHOCOLATE : 100-150GM

BROWN SUGAR : 11/2 TBSP

BAKING POWDER : 1/4 TSP OR A PINCH OR TWO MORE

OIL : 2-3 TBSP

INGREDIENTS : FOR THE INSTANT KHOYA KHEER / MAWA

FULL CREAM MILK : 1 COFFEE MUG

MILK POWDER : 4-5 TBSP

GHEE : 2 TBSP

BROWN SUGAR : 11/2 TBSP

INGREDIENTS FOR THE FUSION SWEET :

THE MICROWAVE MADE CHOCOLATE CAKE

THE INSTANT KHOYA KHEER / MAWA

TOASTED & GROUND PISTACHIO

PROCEDURE :

We will do the microwave chocolate cake at first. For that we have taken the flour & baking powder in a bowl, mixed well.

In a blender, we have taken the plain yogurt, brown sugar & oil.

We have blended the mixture well for a minute.

We have taken the chocolate pieces in a cup and microwaved at low for 30+30 seconds, paused, stirred and again microwaved at low for 30-40 seconds. I did not follow the right method of holding the chocolate bowl in boiling water.

Then, I added the melted chocolate to the flour batter and mixed very well.

I had greased an oven proof glass container with few drops of oil; then dusted it with refined flour. Then, I had poured the chocolate-refined flour batter to it!

I had tapped the glass container lightly on the kitchen top, then placed it inside the microwave. I microwaved it for 5 minutes @ 600 power and got what you see below.

For the instant mawa / khoya kheer; take the full cream milk, milk powder and ghee / clarified butter, 11/2 tbsp of brown sugar together in a bowl and mix well.

Place it inside the microwave and cook at 900 power for a minute. Give a stir!

We will repeat it 4-5 times and get this!

We will let it cool. Then, add it  on the top of the cake. 

We will close the container once the entire thing is cool and refrigerate for 2-3 hours!

About the temperatures used; remember, it may differ a bit in your's!

Before serving, we will take it out, add the toasted and ground pistachios; cut and serve!

TOK MISHTI RUI MAACH

 

I LOVE NOODLES FROM THE "CHOW CHOW" DAYS!

In all probability, it was one day in 1982 or 83; the school was giving over; we were in a queue waiting to be dispersed. You know students can talk endless. There, I heard about one "class chow chow" named Maggi. Back home, I discuss about it with the brother who was then in nursery class, I think. Of the two, I was the foodie; I had to place the wish in front of the mother. In those days, we did not know the word "demand", we were too obedient to demand anything, but we had the liberty to express our wish! By the courtesy of neighbourhood homes, who had television sets; we got to know Maggi is the king or queen and "chow chow" is not even the "mantri moshai" but the poor subjects! If a "chow chow er packet" costed 50 paisa, Maggi was Rs.2, I think! Our mother was a strict and able homemaker, she would buy a bundle of "chow chow" having twelve packets; Maggi was a rare visitor. The day it came; one packet would be cooked and shared between me and the brother; the father would not touch; even if the mother wanted, she would not tear the second packet and cook for herself. Later in life, both bhai and me got home all we wanted and also fed / feed the parents. Neither me, nor bhai did any misery about the amount of food; the mother still could not do away with the habit of misery!How much we say she does not need to, she would not listen. Anyway, after a year or two of Maggi taking over the Indian Market; we got our own television set; back from school, both of us siblings would enjoy a bowlful of "chowchow" watching "Jonny Soko and His Flying Robot". We eagerly waited for the next "Maggi Day" but never thought of being rebellious, we did not have the guts to! Our son's generation would not even understand all this. But yes; I feel very proud to see my son valuing money. So good to see him devoid of snobbery! 

NOODLES WAS THE ONLY ORIENTAL FOOD EATEN IN OUR FAMILY!

No way CHILLI FISH OR CHILLI CHICKEN kind of stuffs ever is made in my side of the family! My family's kitchen is very traditional Bengali. The rest what are permissible are what the mother learnt from different places and people. Till date she watches cookery shows, she has few cookery books too; of which Bela De's I remember! She has taken the "Thakur Barir Ranna" book from me mid 2019 and always says, Master Chef Sanjeev Kapoor she finds best because he never asks to buy twenty ingredients to cook a dish. I have taken her path, I do not like buying various ingredients separately to cook a dish. I like visiting "boutique blogs" but shall never try mine to be one. I want to keep adding what I cook and eat so long I do not get bored of the exercise! I do not know why the mother never tried ORIENTAL COOKING STYLE at home; may be because the father was not a big fan of it! He would rather eat a simply fried fish instead of a chilly fish. He always had a firm no, even if offered a "Bengali Chowmein" which his son too likes! I started having Oriental food when in the final year of college I think; when me and T started dating! Oh No! I started having Indo-Oriental Meals, when the restaurant Capri opened beside our college, I used to go there with friends!

WHAT IS THIS TOK MISHTI RUI MAACH?

ROHU / RUI is BENGAL CARP. It was after marriage that I saw a similar recipe made with the bony pieces of rui or katla. Whilst I am fond of fish bones who does not like the coveted stomach pieces of bigger fish, they are not. Moreover, T's sister was very fussy about food, fish in fact! During scorching summers, when fish curries too did not go down well; the mother in law would cut the carp pieces further small, prepare a mixture of soy sauce & tomato sauce and proceed to get this TOK MISHTI RUI MAACH! Then only T's sister would eat it! I prefer a CHILLI FISH made of boneless fish meat; no matter what to eat it with; rice or noodles works well. At this stage in life, I do not like Maggi anymore, I like more a frill free noodles devoid of too many sauces. I would prefer a very Bengali "RUI MAACH ER JHOL" any day than this tweaked FISH DISH but once in a while, we enjoy it. We have to think about a Cristine too who prefers this kinds. If you can remember; I did this platter last Durga Puja; on the nabami night; I was cooking with whatever available in my kitchen! CURRY AND SPICE is all about cooking with kitchen staples! Below was my lunch today; millet and red lentil hotchpotch with potatoes, carrots and a boiled egg. I liked it after all sweet stuffs as part of yesterday's fasting rules!

INGREDIENTS :

RUI / KATLA / BENGAL CARP : 300-400 GM [CUBED]

CHOPPED GARLIC : 2 TSP

CHOPPED GINGER : 1 TSP

CUBED ONION : 1 SMALL TEA CUP

SLITTED GREEN CHILLI : 3-4

CHOPPED SPRING ONION : 1 SMALL TEA CUP [OPTIONAL]

LIGHT SOY SAUCE : 1/4 SMALL TEA CUP 

TOMATO KETCHUP : 2-3 TBSP

RED CHILLI POWDER : 1 TSP

VINEGAR : 2 TBSP

CORN FLOUR : 1 TBSP

SALT : AS REQUIRED

OIL : 5-6 TBSP

PROCEDURE :

Wash and marinate the fish cubes with vinegar for an hour. Wash it off and marinate again with some salt and the corn flour. Keep aside for 5 minutes.

Take the soy sauce, tomato ketchup & red chilli powder together, mix well.

Heat the oil in a wok and deep fry the fish cubes. Take out. Of the remaining oil, keep about 1 tbsp in the wok and take out the rest, we can use later.

Add the washed and chopped garlic, ginger and stir cook at medium heat until golden brown. Add the cubed onion; lower the heat a bit and stir cook until they turn translucent.

Add the washed and slitted green chilli and give a stir. Add the prepared sauce and fold in well. Take 1/2 medium cup water in the sauce bowl, mix well with the leftover and add to the wok. Adjust the salt if required!

Once it comes to boil, reduce the heat to the minimal and add the fried fish cubes. Fold in well and cook for 5 minutes.

Garnish with washed & chopped spring onion if you wish, I love to! Serve immediately with rice or noodles.

DUDH DIYE BAEL ER PANA

 A BENGALI SMOOTHIE IS OUR POINT OF DISCUSSION TODAY!

I was born & spent my childhood in an environment where every home in the neighbourhood had a BAEL FRUIT / WOOD APPLE / BENGAL QUINCE tree! I have seen it all, the technique of bringing down the "holy leaves" of it required for the daily prayers. From it's green raw self to growing into a yellow-brown ripened form sometime during February; I have seen the entire process! I have also heard the stories of ghosts sitting tight on the branches of wood apple trees with their entire family. What I do not remember is if the concerned home had a "bael gaach" in particular or they used to get it from "Tung Tung Dadu der bael gaach" who shared the same boundary wall on their left. "Tung Tung Dadu" I called him may be because he was a guitarist and practiced or taught all day in one room. I also remember his wife and two daughters. Both home were not great friends but in those days nothing went to extremes. They visited each other during occasions; I remember visiting so many neighbourhood homes there with either of the two aunts; specially with the youngest. Since then, visiting anyone's home to me was to expect a plateful of food. I still remain the same; people visiting my home should be treated with good food. Our mother had very little relationship with that neighbourhood or township; I was more attached to that place, the heart stored it's minute details. Our mother went there, spent time within that house and visited the cinema halls; tickets bought by her youngest brother. She had never been a friendly being; she was concerned only about her home and family! 

WOOD APPLE / BAEL FRUIT / BENGAL QUINCE IS  BLAND  IN TASTE BUT WITH HEALTH BENEFITS!

Our family oriented mother always made it a point that we have almost all known fruits available in the Kolkata market during their season. You see, certain fruits like BAEL / WOOD APPLE, Talshash / Ice Apple are kind of bland, but with health benefits. Till date, the mother and probably her son loves it, I never did. I think I have seen it here, did not get and the son did not learn to eat it. The son's father, except his skin colour; is basically a westerner as per his habits; food & otherwise. I am a rustic who eats with her hand, sneezes and yawns in public. Even a poor little girl was feeling awkward yesterday when I used my fingers to pick up chicken 65 from the plate; the son would have scolded, his father never says anything. I do not like it that the son never did learn to eat with his hands which is a part of our culture. Both of them are okay if they do not get to eat talshash, they are content with grapes, papaya, apple, mango, pears and few others. Like my father, I immensely love mango, banana, litchi, jackfruit, okay, watermelon is my love too. The mother eats a variety of fruits, uncommon ones; ice-apple to melons to some local fruits you get only in season. About this BAEL, it is a must in season for us, I think this is true for the Bengali Community. I do not know of the present day Bengalis; we seem to be a "Khichuri Community"; but yes, we are very accomodating. The man at home thinks I am rigid and it is wrong for any community to live in a dark well; never to come out and explore. There is no end to a debate and there is room for debate at this home; we do it while sipping this BAEL FRUIT DRINK; DUDH DIYE BAEL ER PANA!

WHAT IS DUDH DIYE BAEL ER PANA?

Wood Apple / Bael Fruit / Bengal Quince is another bland stuff. But it is made into a DELICIOUS VEGETARIAN SMOOTHIE using various taste enhancers like milk or yogurt, at times lemon juice. In all of them, ice cubes are a must. When done properly with all the necessary taste enhancers; we just love it. Serve it in tall glasses and make it restaurant like; add dry fruits & nuts and make it royal. I love this HEALTHY DRINK; a BENGALI SMOOTHIE so much that I plan to prepare few more drinks and dishes with it, in future. I already have two existing recipes with BAEL in the blog; DAB ER JOL DIYE BAEL ER SHORBOT & DOI DIYE BAEL ER PANA ! These are all HEALTHY SUMMER DRINKS done with few ingredients. If you do it with little patience, it tastes great. Some amount of patience is required to get rid of the fibres & seeds; at first we need to mash the fibrous pulps and then add water, mash well, strain; add all the enhancers; adding sugar is a must. I get it as long as it is available in the season! One Bangladeshi shop, Rajdhani Stores keeps it! The family veterans say it is very healthy; it specially helps soothing my bowel movement! It is filling, one glass of it equates a full meal. 

Let us stop here today; my cousin, an elder brother passed away early morning. He hardly would have been in his early 60's; was suffering from high blood sugar! As part of the family, my mother, brother, may be his wife too will be observing 11 days of mourning. He left behind a flourishing garments business, a wife, a graduate engineer son who is a Physics teacher in an Assam Government School, a daughter who lives in Amsterdam. Think of my "Boroma / Jethi", she was very close to this son, because he was the biggest support for the family; the most successful of all her eight sons! She had lost one son when he was only 12, a year older than me; we were very good friends. Our father's eldest brother was a typical rich father's lazy son but very good at heart who loved my mother and me a lot. Boroma had to be shrewd to bring up her cubs! We are so miles apart, that consolations are to be sent via others. I think I last met "mejda" on our son's rice feeding ceremony; yes he was there in West Bengal and attended our invitation with his family; the album I have in our Kolkata home!

INGREDIENTS :

BAEL / WOOD APPLE : ONE STANDARD SIZED

BOILED MILK : 1 COFFEE MUG

SUGAR : 3-4-5 TBSP

WATER : AS REQUIRED

ICE CUBE : 2 PER GLASS

PROCEDURE :

Breaking the fruit is a bit of an exercise; more if you are living in apartments, the residents below may get some noise. If they are in the habit of complaining, they will. We sustain a lot of noise all day, we are less bothered and think they are a part of life. Actually, the family that lives above in our Kolkata home, have destroyed even my water pipes because of their callousness, lack of decency; so I think I can manage any other nonsense. The hopeless association there did nothing against an insensible woman; here definitely a fine would have been charged!

Anyway, you need to hit on the ground, the fruit. Then, scoop out the flesh in a bowl.

Did you wash your hands with soap? Do it please! Now, mash the pulps well.

Add 1/2 coffee mugs of water, keep mashing for 5 minutes or so! Take a big strainer and strain it slowly. Add a little of water at a time if it seems too thick.

Honestly, Cristine did this straining part. It was a Saturday morning last month, I was storing energy for the entire day of cooking!

The milk has to be boiled for a pretty good time; say 12 to 15 minutes at minimal heat. It has to be cooled thereafter; then the required amount is to be added to the strained bael fruit / wood apple.

We will slowly mix well and add the sugar. We will mix well again.

We will pour it in glasses of choice and add 2-3 ice-cubes in each one! Take your pleasure sip and relax!