LEMON ZEST BUTTERCUP BAKES

WHEN A MIDDLE CLASS BENGALI BENGALI BAKES!

I think I would complete the sentence as this; a middle class Bengali like me would BAKE A CAKE with anything related available at home. One major reason behind my inability to become an upscaled baker even after few decades of trying my hands on it is this miserly self of mine. I would not buy ingredients worth 50-60$ to prepare a dream cream cake. Yes, this is one reason, the other may be my aversion towards working hard to learn something perfectly. I am such a dilli-dallied self that I have never felt any urge to go deep into any subject, or matter in that sense. Except for Bollywood news, I hardly show any curiosity! Yes, another interest I have, of knowing which kid takes what academic and career decision. I have inherited this from my brother's mother. Till date, perhaps she would watch the television interviews of "madhyomik, ucchamadhyomik, ICSE, ISC, CBSE te khub bhalo result kora chele-meyeder interview"! Imagine, our son went to the college, already! Either of our parents all of their life remained middle class, never did they wish to upgrade, neither their two kids are demanding. I so wished Bhai demanded a bit more out of life. I am demanding with regards to our son's academics and career, he has to be upwardly mobile. The senior would also tell you that I am not like his friends' wives who ask their men to carry the trolly at the supermarkets, expect them to be at home early and have dinner at the same time each day, help with household works. We do not stay in a state of the art flat with pricey decorative stuffs does not mean I want him to stagnate in office in the same position, years after years! His closest pals know what I want of him. In case of general life, I am that what I was born as; the marriage upgraded me from a middle class to an upper middle class, given his salary structure but as a person, I remain the same. I have no fascination for expensive dresses, accessories, home decors. I do not get infuriated when other women tell me their men gifted them a fifty thousand worth sari, a flat, jewelry. I know mine is funding our child's education in one of the most expensive universities in the world. I always wish to put through a message; when you have a child, it is the most precious and beautiful gift you can have on earth. Mumma may not have bought him the most expensive toys or cakes & food from top brands, but mumma did arouse in him the wish to study in a good place! All three of us felt, if it is not the NUS Business School, let the child make a move. We never coerced him to secure a 43-44-45 score in IB, we knew he is a 38-40 category and believe in him. When the examination got cancelled and his grades were lower, I was extremely hurt. His father thinks application is more important than marks and where one reaches ultimately is what matters. We always debate. Mumma keeps reminding her wounds would not heal unless his scores are higher onwards. Yes, otherwise our baby is very grounded, about the stuffs he buys, food he eats, over all monthly expenses he does!

HOW ESSENTIAL IS A BREAKFAST?

There are storming discussions throughout the internet on this issue. I find it confusing. I was doing intermittent fasting for over a year and recently started skipping rice & chapati in the dinner time. I honestly confess, I cannot continue with such sacrifices. I started feeling hungry and sad. Given a foodie; I cannot eat seeds and nuts in the morning either. So, I have started with breakfast and is skipping rice & roti at night. There is another reason, our boy is skipping breakfast. He is not giving any clear reason. Okay, some days he has early classes. Mumma is very worried that he is not storing fresh fruits and muesli or oats or cornflakes. He stores pudding and concentrated juices. He loves his desserts and juices but they do not help unless eaten freshly made. So, mumma felt lets set an example to the son starting to eat in the morning. But his daddy does not, he more follows his dad than mumma. Money is not even an issue here, we got him unlimited food vouchers so that he stays within the campus. In the start of the second semester, he told his coupons were going to a waste as he does not get time to eat breakfast some days, that he wants some variety in food too. Closing my eyes, I can see my boy comparing the prices of two restaurants, then sitting in an eatery to have a six dollar lunch. Off course, he has his mumma present in him. Its about a week, his university's magazine has arrived! 

I felt I must share a VEGETARIAN CUP CAKE recipe as earliest as I can; this LEMON ZEST BUTTERCUP BAKES are good, anyone can do! 

WHAT IS THIS LEMON ZEST BUTTERCUP BAKES?

WHAT IS LEMON ZEST? LEMON was a regular thing in our humble Bengali household, not really did we know the use of it's zest. This average student in a "Benglish" School did not even know what zest is. Later, I knew a zest of a lemon or orange can be a great substitute for artificial flavouring. That the skin paste of tangy fruits are good as face packs, we knew. In the recent years, I use lemon zest for flavouring cakes; I love because I am not fond of strong, artificial flavours! WHAT IS BUTTERCUP? Because I am a miser and butter is synonymous with Amul Butter for us which is available in few Indian stores, I use a cheaper substitute at times for baking my cakes! BUTTERCUP available here is cheap that majorly uses Palm Oil in the making. I manage most of my cakes with plain oil; canola or soybean or a blend! Done using this buttercup, the CUP CAKES really were soft and supple. Because, I am not a great BAKER, I bake with few ingredients! Things should be within my grip, else I mess. Because, I like walnuts & pumpkin seeds, I had topped them with the two. How our baby enjoyed what mumma made and served. Now, when he wants to have one, he has to go out and buy. That hurts! These days, I am baking less; the son left home; the bake mode of our convection oven got spoilt and its summer for a heavily "bongofied" self! My favourite summer meal is "aam diye chirey, khoi, muri"; thats what was my lunch today!

INGREDIENTS :

REFINED FLOUR : 1 COFFEE MUG

BAKING POWDER : 1 TSP

BAKING SODA : 1/4 TSP

BUTTER CUP : 150 GM

SUGAR : 1 SMALL TEA CUP

THICKENED MILK : 1 COFFEE MUG [I USED EVAPORATED CREAMER]

VINEGAR : 2 TBSP

LEMON ZEST : 1 TBSP

TOASTED PUMPKIN SEEDS & WALNUTS TO GARNISH

PROCEDURE :

Melt the buttercup and take it in a blender together with the sugar, vinegar. Blend it to a smooth paste.

In a bowl, sieve together the refined flour, baking powder and baking soda! Pour the blended mixture to it.

Add to it the lemon zest too.

We will be making cup cakes, we need not beat the ingredients for a smooth batter. I used my fingers to just mix.

Cristine helped pour them into foiled cups, just half filled, each one. We can now garnish the tops with the walnuts & pumpkin seeds!

I had put a wok on the gas top, placed a wired stand on it! Let it get heated for 5-6 minutes.

Thereafter, we had put the muffin tray atop the stand; cover cooked for 45-50 minutes at low to minimal heat!

Once done, we will cool them a bit before having. They taste the best when had warm and fresh.

FULKOPIR DATA PATA DIYE SHUTKI

MERA GAON; MERA DESH; BHALOBASHA ASHESH!

I may still hold the wish of wanting to travel to India thrice a year; to be precise to Kolkata; meet everyone, visit the wet markets, do shopping and come back to a safer abode. The problem is at this home, we do not agree at any point. The bread earner at home did not take any initiative to settle in any first world country! I told I am severely unwilling to stay in any third world country even if it is in a better position than India. No, if I cannot settle in a first world country, I will go and settle in Mumbai but not to a country that is cheaper and little better in position than India is in. I would never want to stay in an unknown country that has a declared state religion, I am a fear monger! In every matter, we have differences of opinion.The bread earner thinks once the child completes the college, we can go to any of the war torn nations and serve. I am peace loving, I wish to live; I told better we go and work for the development of the Sundarbans and happily become a meal for the aging tigers someday. Only one wish we jointly had; either to open a guest house in Puri or open a school somewhere in the suburbs of Kolkata where anyone gets a chance to study.Then, these were the plans made decades back when one was sailing and I was still in Kolkata, nurturing a wish to relocate abroad to experience the life there.We have touched fifty and it is unlikely I would allow to invest big amount on something we have no experience about; we may go bankrupt!In this uncertainty with the biggest threat from a virus, I have my feet on the ground enough to know either I go back to Kolkata, live in my own home within an upscaled community with two to three helps or I stay in a rented space without day dreaming of owning a 1600 sq.ft. area. I live with clever, intelligent people who carried me with them to keep me under control with an ease!If I throw tantrum beyond a limit, asap comes a question; big flat in this island or the child's education in a choice of country? I get in track within minutes; my child should get education in that country!I know a salaried person with no financial inheritance, but with huge responsibilities cannot fulfil all my wishes. I am unwilling to go back to Kolkata sooner! But, I keep my family tradition, Kolkata, BENGALI RUSTIC FOOD close to my heart! I cook platters like this FULKOPIR DATA PATA DIYE SHUTKI, Shojne Datar Chocchori, Kancha Pepe Diye Dal, Peyazkoli Bhaja! There definitely would have some egg or meat or fish curry on the side.

IS LIFE JEOPARDISED?

Not really! My problem is I am fast to make plans which are far from reality and less feasible to execute. I know that but people should also care for and understand my feelings. With a weird, reclusive child sitting so far off, things are not easy for me. My mental health is at stake and people at home do not care. Oh Sorry! They perhaps care but cannot do much about it. All this while, I felt I am overdoing until when the day before, the lady at the Chottopadhyay Home echoed me, that she would go where her child will be joining college next year. I felt, mothers need not be sane, specially those with a single child; moreover at a time when Covid-19 is ruling the scene. It is my love for COOKING AND EATING that keeps my spirits up. Restrictions on dining in did not stop me from buying food. Yesterday, the doctor's chamber was closed, again I went today; was happy to see my health parameters. Its almost a week I have started having breakfasts but is skipping rice or millets or breads at night. Let us see how it goes, I cannot survive on smoothies, soups & salads. I had a late brunch today, a choice meal! Having that at 12 pm, I had space to eat a rice meal at 3:30pm. I had it only for that bhorta you know. I will get the recipe, I just love bhorta and can eat a plate full of rice with it. But, habituated to eat a less amount of it and embracing unpolished brown rice, I get full halfway.

That chicken curry was extra, but we had to finish. Until this was still okay, but again having a tweaked stale roti dish with your coffee is too much. At this time, I am having crisp, torn stale roti garnished with ghee and sugar. What you do is microwave the rotis for about two minutes, they get crisp; tear them small. Garnish with ghee and sugar. I am so loving it with the milk & sugar coffee I get for the help. 

Some five to six years back, a former colleague Poonam Singh got a ghee laden Roti Churma for us, I loved it. This girl spoke for me in my absence, I did not forget this kind act by the mother of a boy and a girl. On the day of my blood sugar check; I indulge this much. Rest of the days I have low intake of sugar and carb. But, unless I put a check on what I am eating, I am at risk. If I have to live happily, you cannot rob me of the joy of eating. I would not let my life go jeopardy, it has to be majorly the way I want it to be. Even if I live in a rented space, I enjoy it because home is where love is, if only it was nearer to my kiddo. 

WHAT IS THIS FULKOPIR DATA PATA DIYE SHUTKI MAACH?

WHAT IS FULKOPIR DATA O PATA? Fulkopi is CAULIFLOWER and its data & pata are the STEMS & LEAVES. WHAT IS SHUTKI MAACH? It is SUN DRIED FISH! There can be a variety of it, the one I have used in this is our most favourite DRIED BOMBAY DUCK! In my side of the family, having dried fish is very regular. In this recipe, I have combined the stems & leaves of a cauliflower and a little of dried Bombay Duck fish to get a NON-VEGETARIAN BHARTA. WHAT IS BHARTA? They say PATE, PASTE. I would define it as a paste mix cooked further with onion, garlic, chillies and nigella seeds, at least these are a must in Bengali Homes. I think I can have a meal with vegetable boil and bhartas alone. I mean a boiled & mashed raw banana or yam with a drizzle of mustard oil, salt, burnt dry red chillies and a dried fish or vegetable skin bharta makes my meal, not just but fabulous! I have taken the family route or root, whatever you say! Mumma may not live to see but my child would some day understand what I expected of it. Who ever it's partner be, I would not visit their home regular if I do not like the ways. I believe and say, if our likes and dislikes are strong, we should stay aloof and separate. Staying together and complaining has no point. There is one life and there has to be happiness in it! Come, let us COOK and have this GLUTEN-FREE FISH RECIPE with a bowlful of rice!

You may want to try few other DRIED FISH RECIPES from my Blog! Here they are :

1] LOTEY SHUTKIR BHORTA

2] BROCCOLI BEGUN SHEEM DIYE SHUTKI MAACH

3] GATHI KOCHU DIYE LOTEY SHUTKI

INGREDIENTS :

STEMS & LEAVES OF A CAULIFLOWER : A FEW STALKS

DRIED BOMBAY DUCK FISH : 3-4

CRUSHED GARLIC CLOVE : 8-10

SLICED ONION : A MEDIUM CUP FULL OF

SLITTED GREEN CHILLI : 5-6

HALVED DRY RED CHILLI : 3-4

NIGELLA SEED / KALOJEEREY : 1/4 TSP

BAY LEAF : 1

TURMERIC POWDER : 1/2 TSP

SALT : AS REQUIRED

OIL : 4-5 TBSP [WE USE MUSTARD OIL]

PROCEDURE :

I hail from a family that has a huge repertoire of rustic Bengali dishes, even done from what others consider a waste. So, just before throwing away the cauliflower stalks and leaves on that particular day, I thought of using them, but not on a "fulkopir patabata or data chocchori". The cauliflowers that come from India have some fresh leaves & stalks attached. I did not wish to throw them off! I took out a few dried Bombay Duck fish from my stock and proceeded with the recipe!

We will chop the cauliflower leaves and stems after separating the leaves from them; we will take out thinly the fibres of the stem. We will chop the dried fish discarding the tail end and heads of each!

We will wash them under the running water several times and soak in water for an hour or more.

We will add some salt to the bowl and microwave at high for 10-12 minutes. Once a bit cool; we will drain the water.

We will give a wash again and take the boiled stuffs in a blender. We will blend them to a paste, a little coarse is better.

We will temper the oil heated with the nigella seeds, crushed garlic, halved dry red chillies, bay leaves. 

Once the crushed garlic turn brown, we will add the sliced onion; we will stir cook until brown.

We will add the paste, salt required and the turmeric. We will fold in well and stir cook for 3-4 minutes. Until this step, we will cook at low heat!

We will add half a coffee-mug of water and slitted green chillies. We will stir cook at minimal heat for 8-10 minutes. 

When the thing is well cooked, the water content will dry and it will come out from the sides! Just get your piping hot bowl of steamed rice ready!

 

SHORSHE CHARMOGOJ KANCHALANKA PABDA

MY FISH-Y TALES!

It can be never-ending, in my case! I started loving fish since when I learnt to walk & talk, perhaps. I had never been an intelligent self with a sharp memory! Amazingly, I can recall few incidents from the remote past. I can see myself standing in an open verandah in Asansol. I was may be all of 21/2 years old at that time. We stayed there for a year or so. Thereafter, we  stayed in a rented house in a neighbourhood near the grandparent's home. I remember a lot about that home. The father was posted in Fulia in the Sealdah-Shantipur section; he visited us on the weekends. We stayed together; the mother, me and my eldest cousin brother. There was a big open area, the gardener was an old man, he ate all the raw & ripened bitter gourds. I can visualise the mother tearing the harvested green "chola" and I see here their dried version selling as "hara choliya". I remember her serving "mali dadu" the leftover rice, vegetables and the smallest piece of fish in an enamelled plate. I also remember the "sheuli phool er gaach" at the entrance. The front part was the one storey building, inside was the big garden and a separate kitchen building, its on the steps of the kitchen I fell and got a permanent scar on my left eyebrow. The mother says that home still remains the same and the neighbourhood too. In the opposite home lived a family who had an issueless couple; that woman loved me a lot, sang taking me on her lap "laljhuti kakatua dhoreche je baina, chai tar laal fitey chiruni aar aaina" and fed me "fish and rice". There in the city I visited "Uttam Mama der bari, Bota Mamader Bari, Neeta Mashi, Amita Mashi, Jhumpa Mashider Bari, Jamrul Dida, Tung Tung Dadu, Chyangra Dadu, Majumder Bari, one Bashur Maa did my Ear Piercing, Dulu Mama's jolly self, the grandparents' guru bhai-bons, Tulshi Mashi who served the home for over four decades died last month, a couple of dear homes like these, Lichu Bagan, Mongla Pukur er Ghat, Beji Khali, Rajbari, Ghurni, Adhar Mishtanna, Musholman der Para, The Church, Mary Immaculate School & Hospital, High Street; Jodge Kot er Math"; I have a vast childhood memory bank associated with that place. From that rented space we went to Birnagar, where dadu got posted in the State Bank of India and got the entire second floor to live. His family would not go and live there. So, the mother and me went because it was easier for the father to come there from Fulia than to travel few more stations. The mother was already doing her BEd course from there and also taught. Thats when the father got a transfer order to Kolkata and was very eager to go. He had to coax my mother who was unwilling as she was working in a government school. In fact, I stayed for the entire week in the grandparent's home, would come to the mum only on weekends. I was supremely excited to see how fish was caught from the pond of the huge "jomidar bari" kind of we stayed in. A couple of such fish catching scenes are vivid on my mind. I too reluctantly went to Kolkata and within a year Bhai, my brother happened!

EVERYONE MUST UNDERSTAND EDUCATION IS IMPORTANT; WOMEN'S EDUCATION EQUALLY!

What do we learn from the above? That our father, in spite of been a graduate working in a nationalised bank, did not value our mother's wish to study more, work and become an independent woman. He could have stayed alone for a year or two until the mother could arrange a transfer. I was already in the safe hands in the grandparent's home, mashimoni was raising me, mostly she took me to her adda sessions and also to the cinema halls; we watched few movies at Bonophool, of which Shobuj Dwiper Raja particularly I remember. Then that hall near the station got closed, I went to DumDum and Mashimoni too got married and came near; at Birati. The mother forgot all about her struggle to stand strong in the society. She indulged in all sorts of household work. With a husband reluctant to support in this matter, you cannot go otherwise. She forgot Shakespeare from her BEd syllabi and found pleasure in cooking, shopping, cleaning, washing; she always had one helping hand at least! I grew up watching this transformation, I never liked it. Yet, I also turned to be our mother, jobless who loves her "ghar-shongshar"! All these years, I was busy bringing up our son; the husband been a sailor. Now that the bird has fled, mumma looks back and keeps thinking; she made mistakes selecting her majors; she should have done this, this and that and foremost, earn independently. Not that the man has crippled my freedom, I am anyway miser. Even if you give me money, I cannot spend, family tradition! I only feel I did not polish myself enough, I could a bit. To earn enough, one need not be a physicist or mathematician or a biologist. We only require to sharpen at least one skill, work on it, make an earning from it. I know nothing except for COOKING. I am surprised why the mother is happy that I am doing some home delivery of food and not saying "ato dourjhap korey MA aar BEd ta korli, kichui kortey parlina"!

WHAT IS THIS SHORSHE CHARMOGOJ KANCHALANKA PABDA?

I thought of talking less of food today. I wished to do a BLOGPOST about an easy BENGALI FISH RECIPE as an obituary to a deceased soul. The senior's long time friend's mother left for her heavenly abode yesterday! Both of our families are close. Parents will go with aging but she lost it to Covid-19 was bad, her son could not travel to bid a good bye is bad. I had to choose what recipe to share today. It has to be Bengali, I chose this one done with PABDA MAACH / INDIAN BUTTER CAT FISH! As I always say, I did not bother to know the English names of BENGALI FISH VARIETIES! Now for the blog, I need to mention the supportive English name of the FISH RECIPE I am updating! I wished to share a frill-free recipe unwilling to write a lot of steps for the recipe, did not want to prepare a collage of the pictorial steps. Are not the BENGALI HOMELY REGULAR RECIPES this simple? The only twist in this recipe is the use of the melon seeds paste along with the mustard seeds & green chillies. My forefathers hail from Bangladesh, yet mustard seeds paste is a part of our regular life, I immensely love it! Here is a bit tweaked, homely Bengali fish recipe SHORSHE CHARMOGOJ KANCHALANKA PABDA! 

INGREDIENTS : 

PABDA MAACH / INDIAN BUTTER CAT FISH : 6-7-8

BLACK MUSTARD : 1 TBSP

MELON SEED / CHARMOGOJ : 1 TSP

GREEN CHILLI : 4-5

TURMERIC POWDER : 1 TSP

SALT : AS REQUIRED

BAY LEAF : 1

DRY RED CHILLI : 2-3

NIGELLA SEED / KALOJEEREY : 1/4 TSP

CHOPPED CORIANDER : 2 TBSP

ICE CUBE : 2-3

OIL : 4-6 TBSP [WE ALWAYS USE MUSTARD OIL]

PROCEDURE :

Cleaning a soft, less boney fish like pabda is easy. Do not ask your vendor to clean it. I have a video about pabda cleaning but I do not know how to add videos to my blog and have also deleted my youtube account!

Cut off the antenna and if possible the beak end. Insert your fingers to the stomach and bring out the dirt, its easy. With a scissor, cut off the fins and shape the tail end.

Now wash each one thoroughly, under running water; including the stomach! This is a scale free fish we all enjoy in the family. The bones too are less and very soft.

Drain all of the water from the fish and marinate it with 1/3 rd of the turmeric powder, little of salt, 1 tsp of the mustard oil.

We had washed and soaked the mustard seeds & melon seeds for half an hour at least. 

We will prepare a fine paste with the two seeds, green chillies, a little of salt, adding water and the ice cubes. [ice-cubes & salt prevents the mustard turning bitter]

We will heat the rest of the oil in the wok, gently & lightly fry each of the fish! Take out!

We will temper the oil with the halved dry red chilli, nigella seeds and the bay leaf! We will add the spice paste and the rest of the turmeric powder.

We will fold in well and keep stirring at low heat for 2-3 minutes. We will take a coffee mug of water in the blender, mix well and add to the wok.

We will give a stir, let it cook at low heat for 3-4 minutes. We will add the fried fish pieces very gently, boil for a minute or two and switch off the gas stove. 

We will transfer them to a serving bowl and garnish with the washed and chopped coriander leaves!

We also had some dal / lentil curry and dal / lentil fritters curry on the sides. Get some pipping hot steamed rice to have them with, please!

 

GHUGNI STYLE RAJMA CURRY

 

AT TIMES, UNPLANNED COOKING OF A DISH GIVES THE BEST RESULT!

This cooking without any planning happens a lot in my home. I do not risk getting a lot of  innovations to a dish, I lack ideas too! Not in the habit of wasting food; I prefer cooking a dish  taking a bit from here and there; just in case I want to create a new dish! Even after such  precautions; some days my food experiments fail. Although, I hardly allow any food to go through the drain. In case of failures, I make it a point to add this and that to make the food edible. I was taught as a child not to waste a spoonful of food, the maternal grandfather hailing from a poor farmer's family was strict about it. I still remember how with great care he ate the last morsel of rice grain! He was a man of certain flaws but few important lessons of life I did learn from him. I have learnt them so well that I cannot get away from them. It is my men; the man, son and my brother who mercilessly waste food! I get angry with any Indian who are in the habit of food wastage! How would one know which day who are in what capacity of food intake? It should not be too difficult to over eat on some occasions. This woman on many occasions overeats, unable to waste food! These days, cooking anything at this home requires caution with regards to the amount of the ingredients. About this VEGAN, GLUTEN-FREE CURRY, I made the right decision!

THE SUMMER, THE VACCINE DO TIRE YOU EASILY; DO NOT GIVE UP FOLKS!

The world is bountiful, soak in the essence of it! There is so much to do with this one life, why let boredom set in; wait for a doom's day? I believe my fate is unchangeable, yet a bit of it is in my hands. What is to happen will happen, I will not spoil my today thinking of what may happen tomorrow! If I get to do things of my choice, I enjoy it! I am thankful to the man for letting me be! If you say so, happiness is buying my choice of a jharu / sweep! Yesterday, I had my second dosage of vaccination and I was scared hearing what others had as an after effect. Back home, the man repeatedly told me to have a paracetamol. Why should I; tell me? The nurse told me to have it only when I have a headache or an unbearable pain or get fever. I only had a pain which is bearable; I went for a walk in the noon time. Had I have any uneasy feeling, I would seek help from a passerby or call home. I simply dislike dramatising events; I grew up watching our mother cooking for us with fever. Your body should be in motion so long you live.

These are my fun projects! Every little thing in my home should have my touch, I do not go by someone else's choice! If you do not enjoy life that is supposedly a gift, you die before your doom's day! Yes, I am angry with the senior, this dependence on medicine is something I dislike. The walk made me feel better, however slow and less it was. Back home, I had my lunch, then again a homemade chilled tea.

I even cooked that "chirer murki" this morning for myself; the daddy so loved "muri-khoi-chirer murki" in his lifetime; me too! The entire morning was spent selecting what to get to the blog today! I decided on a VEGETARIAN CURRY using a favourite ingredient RAJMA / RED KIDNEY BEANS. We are having Rajma for long; perhaps Kolkata Bengalis were not even used to buying it on a regular basis. Even our ferociously Bengali habituated father liked it with luchi, porota; he preferred the latter more than ruti! My men too love it and last August, I prepared it following the BENGALI GHUGNI RECIPE! As the name goes GHUGNI STYLE RAJMA CURRY!

WHAT IS THIS GHUGNI STYLE RAJMA CURRY?

The authentic BENGALI GHUGNI is made of yellow matar. I followed the same recipe in this case using the red kidney beans. Well, I cannot remember why I added the Thai sweet chilli sauce. BEANS & LEGUMES are very helpful for our body system; specially if one is on a vegetarian diet! I do not remember why the mother introduced RAJMA in the family kitchen. We had it a lot on our trips to Shyambazaar, New Market and outside of Bengal. May be the fondness made her do so or the hear say that it would make her kids strong! The father if ate outside, courtesy the son-in-law and later the son; he definitely preferred bread varieties with north Indian style chicken dishes, kofta too! Okay, he revered Southern India through his love for pithe-puli! Rice and Mutton is a family thing to be cooked in the family kitchen. Because we slow cook mutton, we never trust having mutton in a restaurant, I also believed this until I had Mysore Pepper Mutton while touring the Cameron Highlands! Anyway, this curry is something to relish with or without a bread or rice!

INGREDIENTS :

RED KIDNEY BEAN / RAJMA : 1 COFFEE MUG

SLICED COCONUT : 1 SMALL TEA CUP

SLICED ONION : 1 SMALL TEA CUP

CHOPPED CORIANDER : 2 TBSP

CHOPPED GREEN CHILLI : 1 TBSP

GINGER PASTE : 1 TBSP

GARLIC PASTE : 2 TBSP

CUMIN SEED : 1/2 TSP + 1/4 TSP

CORIANDER SEED : 1/2 TSP

DRY RED CHILLI : 3-4

BAY LEAF : 1

THAI SWEET CHILLI SAUCE : 1 TBSP

TAMARIND SAUCE : 2 TSP

CHILLI TOMATO SAUCE : 1 TBSP

SALT : AS REQUIRED

TURMERIC POWDER : 1 TSP + 1 TSP

RED CHILLI POWDER : 2 TSP

OIL : 3-4 TBSP

PROCEDURE :

I usually soak the rajma in hot water at least for 12 hours, after a wash!

I do not throw away the soaked water but pour the entire thing to the cooker and also a tsp of the turmeric, some salt and 1 tsp of red chilli powder!

I added little more water and pressure cooked it at minimal heat up to 3-4 whistles.

While the rajma is getting pressure cooked; we will get the ginger and garlic pastes ready. We will slice the onion and coconut, wash them. We will also chop and wash the coriander & green chillies.

Once the boiled rajma is ready, we will heat the oil in a wok; temper it with 1/4th tsp of the cumin and a bay leaf!

We will fry the thing for 2-3 minutes at low heat and add the onion & coconut slices.

Once the onion & coconut slices are stir cooked for a pretty 2-3 minutes; we will add the rest of the turmeric and the red chilli powders, some salt &  2-3 tbsp of water! 

We will stir cook it at low heat for 2-3 minutes!

We will add the entire content of the pressure cooker and stir cook for 2-3 minutes. 

We will turn the heat to minimal and cover; let it slow cook for at least 17- 20 minutes.

Meanwhile, we will dry roast 1/2 tsp of cumin + coriander seeds, dry red chillies  for 2-3 minutes and prepare a coarse powder.

We will add the ground spice powder and the sauces removing the cover and also the slitted green chillies.

We will fold in well and cook again at low heat for 5-6 minutes. We should be done.

We will transfer it to a serving bowl and garnish it with the chopped coriander before serving. We can have it with rice or with bread varieties. If you are on a diet, eat as it is bowls full of, no harm!