A BENGALI THEMED VEGETARIAN PLATTER

 

Bengali New Year celebrations helds on 15th April! India's Bengali neighbour celebrates on 14th! I believe in cordial relationships, what we grew up observing should be followed! Good memories are associated with Bengali New Year, foremost is wearing new clothes. As kids, we got new clothes two times a year; Bengali New Year's Day, occasion of Durga Puja. This was the scene in every middle-class family! Once in college, I started giving tuitions, earned good, started buying. 

It wasn't always about affordability, our parents, grandparents did not believe in spending on clothes, considered it luxury! The mother had fascination for clothings, cosmetics, she didn't stop me! The father remained typically village lover from East Pakistan, now Bangladesh! Many decades of city life didn't change him, make him love it, the rest three of us had always been city people. I love visiting quiet places, love greens, for a short while. This concrete jungle, even in Singapore is good enough to keep me happy! Not in Orchard area, I am definitely to find quiet corners for myself.

What's my strength? It's to visit Orchard Road malls without craving to buy 150$ dress, utensil. In neighbourhood shops, a 25-30$ wok makes me happy, so does 2$ worth wooden ladle. I have freedom to buy what I wish, man doesn't interfere. My wishes are different! Stealing some drumstick flowers on my walk is exhilarating!

Which can be better day to share this than Bengali New Year's Day? I came back home two pockets full. Celebrating Bengali new year with drumstick flower fritter, black gram lentil curry, Hilsa fish curry, rice; paratha, pickle, minced mutton-potato curry at another meal works for us. We can't have big platters. This blogpost would be lengthy, yet I made some time to go for walk, frying the fritters would take time. It's fun, if police catches me tomorrow, the man wouldn't go save me, son would say on phone, "besh hoyeche","serves you right lame mamma"! If you guys do not see me in social media, know I am in jail.

This lady finds her own happiness, without being happy, we can't live, if I ain't happy, I can't nurture a happy home. The man won't do things as per my wish, I won't sit idle! Home is love, my security but I must wander, this island gives me environment to explore little pleasures. I do stupid things; not allowing monotony to conquer me. A cheese free pasta bowl, fruits, Bengali style sago medley went inside.

I eat carbs lot, exercise minimal. A bit of exertion makes me fall sick. An entire life is spent without doing anything fruitful! I did give my entirety to son when he needed. Does it count in today's world? This world is full of talents, I look around, never feel jealous, proud instead. Everyone does something or other, I feel bit of useless, that's it! Except cooking, entertainment world, bit of literature, I can't take part in any discussion. That's embarrassing! In fact, in known circle too I can't talk constructive, I talk few minutes, then get lost in my own thoughts. Our friends know it, accepted it; they crack jokes about my ability to sleep amidst everyone in late night parties.

I am aging, I get nostalgic. Drumstick flowers brought back memories, iconic singer Asha Bhosle's royal exit too! She left us with such vast remarkable works, I can't find which ones to listen to.

I need music everyday. Cristine wasn't home; I dressed, washed, made fritters. I cook, we eat simple, specially after son left home! Bengalis are in habit of spending on food; fish, meat, sweets, regular! You may imagine what our platter is like on occasions, festivals, get-togethers! I would prefer to share simplistic vegetarian platter on occasion of noboborsho / poila baishakh / Bengali New Year's Day! Bengalis love what's there in this platter, may want non-vegetarian platter on such an occasion. Business houses pray, make offerings to Lord Ganesha on this day, some offer after a fortnight, on"Akshaytritiya"! I have seen these in family circle! Today's platter is vegan & gluten-free, luchi / puffed bread has gluten, it's A BENGALI THEMED VEGETARIAN PLATTER . The kofta curry & stir-fry have onion!

My Bengali New Year breakfast was above, man took paratha-sabzi in lunch box, Cristine would have paratha-sabzi-bael fruit juice for lunch, don't know what son would, I always update him about his roots, ask him to talk about his culture to his non-Indian friends, treat them with food whenever possible. What he does I don't know, he hardly speaks!

GATHI KOCHUR BHORTA / SPICED TARO ROOT MASH

Not all Bengalis eat yam, many among us would. They say, even my family says yam cleans blood. I love having all varieties of yam. Let us do this extremely tasty, spiced Taro Root bharta!

INGREDIENTS : 

TARO ROOT : 6-7

SLICED ONION : 2 TBSP

CHOPPED GREEN CHILLI : 1 TSP

DRY RED CHILLI : 1

TURMERIC : 1/4 TSP

NIGELLA SEED / KALOJEEREY / KALONJI : 1/4 TSP

BAYLEAF : 1

SALT : AS REQUIRED

OIL : 2 TSP [I USE MUSTARD OIL]

PROCEDURE :

Wear gloves while dressing yam, itching happens while attending raw yam. 

Peel skin of Taro Roots, wash well. Put for boil in enough water.

Once soft, switch off gas stove. Discard water, let the Taro Roots cool.

Once cool, mash them. Heat oil in wok, dry red chilli, take down, cool, crush.

Temper oil with nigella seeds, bay leaf! Add washed sliced onion, chopped green chillies. Give a stir.

Add turmeric, salt, stir cook until onions get brown. Add boiled, mashed Taro Roots, crushed red chilli. Stir cook for 7-8 minutes at low heat. We are done. Enjoy with hot rice!

ALOOR BORA / FAMILY STYLE POTATO FRITTER!

Our mother cooked this fritter on Thursdays, it was vegetarian day for us! We siblings revolted every Thursday, fled to friends' home for fish, meat; in the present day, I love vegetarian food. If she didn't serve us fritters with dal, we couldn't eat. When Indian Bengalis eat vegetarian, they are strict, we consider onion, garlic, red lentils non-vegetarian, rest of India doesn't!

INGREDIENTS :

BOILED POTATO : 2-3

RICE FLOUR : 2 TBSP 

CHOPPED GREEN CHILLI : 1 & 1/2 TSP

NIGELLA SEED / KALONJI / KALOJEEREY : 1/4 TSP

SALT : AS REQUIRED

SUGAR : 1 TSP

TURMERIC POWDER : 2 PINCH

OIL : 4 TBSP [IT DEMANDS DEEP FRYING, MOTHER PREFERRED SLOW COOKING IN LESS OIL]

PROCEDURE :

I used less oil than required to deep fry yet got even finish right? Not only taste, look of food is important to me. 

Peel, wash, boil potato, mash well.

Add rest of ingredients except oil. Mix together well. Make balls.

Heat oil in round wok, add potato balls in batches. Cook one side in minimal heat until brown, turnover gently, fry other side at low heat until brown. 

Always enjoy hot with piping hot rice, warm dal or as snack!

KULAMBU SPICED CAULIFLOWER STIR FRY :

KULAMBU is Southern Indian style spice mixture I have fallen for. Adding a spoonful to curries & stir-fries brings miracles, flavour wise, taste wise. I wished for Chinese style cauliflower stir fry, fail that high heat, quick stir. If colour of food isn't appealing, I get upset.

INGREDIENTS :

CAULIFLOWER FLORET : OF ONE STANDARD SIZED

SLICED ONION : 0F ONE BIG SIZED

CHOPPED SPRING ONION : 2 TBSP

NIGELLA SEED : 1/4 TSP

DRY RED CHILLI : 1 [HALVED]

SLITTED GREEN CHILLI : 1 OR 2

BAY LEAF : 1

KULAMBU SPICED MIX : 2 TSP

TURMERIC POWDER : 1/2 TSP

SALT : AS REQUIRED

OIL : 2 TSP

PROCEDURE :

I prefer buying Taiwan Cauliflower, pricier, tastier. It gets me taste of cauliflower we had in childhood. The normal one tastes horrible.

Cut cauliflower florets into strips, we thinly peel off skin of stalks too. 

Wash, add hot water, salt , keep soaked half an hour. Drain water, wash again.

Marinate cauliflower with turmeric, salt!

After 10-12 minutes, heat oil in wok. 

Temper with nigella seeds, bayleaf, halved dry red chilli. Add marinated cauliflower without marinade. We would sprinkle marinade in due course, time to time.

Cover cook at low heat for 4-5 minutes. Remove cover, add Kulambu spice mix, sliced onion, slitted green chillies, sprinkle marinade. Stir to combine.

Stir every 2-3 minutes, sprinkle marinade. After 7-8 minutes, add chopped spring onions, stir cook for a minute at low heat, we are done. 

It goes well with roti, prata, luchi, rice & dal.

MASHKOLAI ER DAL / DRY ROASTED GROUND BLACK GRAM LENTIL CURRY

I am extremely fond of this dal. I faintly remember, grandma used to do this, the mother did urad dal / kolai dal but rarely did this roasted & ground. I watched some reels of bloggers of India's Bengali neighbour. I tried my way using memories of childhood!

INGREDIENTS :

SKIN ON BLACK GRAM LENTIL : 1 SMALL TEA CUP

FENNEL SEED : 1/4 TSP

BAYLEAF : 1

DRY RED CHILLI : 2 [HALVED]

SLITTED GREEN CHILLI : 1 OR 2

FENNEL SEED POWDER OR PASTE : 1 TSP

TURMERIC POWDER : 1/2 TSP

SALT : AS REQUIRED

SUGAR : 1 TSP

OIL : 2 TSP [I USED MUSTARD OIL]

PROCEDURE :

Dry roast lentils for 4-5 minutes at low heat, pulse taken in grinder, do not powder.

Wash dal taken in strainer. Transfer to bowl, add enough water, salt, turmeric, put for boil at low heat. Half cover with plate.

Stir from time to time. It would take 15-20 minutes to boil.

Heat oil in wok, temper with bay leaf, fennel seeds, dry red chillies.

Add boiled dal, stir, add ginger paste, fennel powder; stir, cook for 8-10 minutes.

Thereafter, add slitted green chillies, sugar, adjust salt if required. Stir, cook for another 2-3 minutes. Enjoy with plain rice, fish or meat curry, vegetables, fritters.

BEETROOT KOFTA CURRY

INGREDIENTS :

BEETROOT : 2 SMALL SIZED

POTATO : 1 STANDARD SIZED

CHOPPED GREEN CHILLI : 1 TSP

GREEN CHILLI : 1

ONION PASTE : 2 TBSP

CASHEW NUT PASTE : 1 TBSP

MELON SEED / CHAR MAGAZ PASTE : 2 TSP

TURMERIC POWDER : 1/2 TSP

DRY MANGO / AAMCHUR POWDER : 1 TSP

SALT : AS REQUIRED

SUGAR : 1 TSP + 1 TSP [OPTIONAL]

BAYLEAF : 1

CINNAMON STICK : 2-3 HALF INCH LENGTH

GREEN CARDAMOM : 3-4

CLOVE : 3-4

CUMIN SEED : 1/4 TSP

CORNFLOUR : 2 TSP

OIL : 2-3 TSP [I COOKED KOFTAS IN MICROWAVE, IF YOU FRY ON GAS TOP YOU WOULD NEED MORE OIL]

PROCEDURE :

Peel, cut, wash beetroot, potato, pressure cook up to 3-4 whistles, adding enough water.

Once done, let pressure release, strain water, don't discard, you may use in soup or smoothie.

Mash boiled potato, beetroot. Heat a tsp oil in wok, temper with cumin seeds, chopped green chillies.

Add mashed beetroot, potato, salt, turmeric! Keep stir cooking for 10-12 minutes. That's good arm exercise. 

Add sugar, dry mango powder, stir cook for 3-4 minutes. Add cornflour, stir cook for 2-3 minutes. Take down on plate.

Once cool, make flattened shapes. Fry on pan or like me grease an oven proof plate, place them. Place inside baking stand, plate with koftas on top. I used microwave+grill combo cooking option for 10 minutes one side, turning over 5 minutes another side.

For curry, blend together onion, cashew nuts, washed melon seeds, a green chilli together adding little water.

Heat oil in the wok. Temper oil with bayleaf, cinnamon sticks, green cardamom, cloves, give a stir.

Add the paste, stir cook for 2-3 minutes, add a cup of water, let cook for 4-5 minutes, add 1tsp sugar [optional]. It's done once gravy is thick.

Arrange koftas in serving bowl, pour the gravy atop! Enjoy with handmade breads, pilaff, fried rice!

TOFU PATALI GURER SANDESH / TOFU DATE PALM JAGGERY SWEET

INGREDIENTS :

FIRM TOFU : 250-300 GM

DATE PALM JAGGERY : 100-150 GM

SUGAR : 1 TBSP

GREEN CARDAMOM POWDER : 1 TSP

ROSE WATER : 1 TSP

RICE FLOUR : 1 TBSP

CHOPPED DRY ROASTED PISTACHIO FOR GARNISH IS OPTIONAL

PROCEDURE :

Tofu has a smell we South Asians have an issue with except Southern Indians I guess. I use it when I wish to go vegan. 

Cooking tofu paste in little of ghee might have saved the smell, then I feared sandesh dough getting hard, it wouldn't have remain vegan. If a Singapore sweet shop buys patent of it, I may get rich overnight.

Blend together tofu, sugar, date palm jaggery until you get smooth paste. 

Transfer to pan that doesn't cook anything using turmeric, spices, meat, fish, egg. Switch on gas stove.

Keep stirring at minimal heat for 12-15 minutes. We can't stop. Add rice flour, keep stirring until sides come out clean.

Transfer to plate, knead sweet dough while it's still warm. Apply oil on both palms for desired shapes. If using moulds like me, grease moulds with oil or ghee before putting portions of dough. Not taking help from Cristine was a satisfaction.

We may or may not garnish with nuts.

I hope you would enjoy this vegan, gluten-free platter, only the luchi / puffed bread isn't gluten-free.

 

GREEN PEA FRIED RICE

Since morning, there's noise at home, I cannot multitask, neither can deliver amidst noise. Home is settled, clean, I may start writing blogpost. I need to concentrate but this is eve of long weekend; in between I am marinating this and that to freeze. This home gives immense importance to starters, appetisers. Whose doorstep you are at? Of a food blogger! From appetisers to main course to dessert, I must carefully curate! Whilst man of this House takes good care of what is to be served with appetisers. He doesn't even know whats cooked until its served on plate along with guests! I like it no one interferes in my kitchen, what groceries I do, how I plan menu! Our father never did! 

I am taking it easy today, going slow unintentionally, some days, even if I try to wrap up quick, I am unable to! I don't force myself, act as per my capability, wish! Had a pretty late brunch, then the bliss below almost at 4pm!

South-Asian food habit isn't healthy, we eat carbs & fat! I had been a good teacher to Cristine, how beautifully she made porota, thin, low-oil! If we have interest in subject, learning is fun! Learning to enjoy life is another lesson! Not everyday would be same, there would be challenges, low feelings, let them come, let yourself be! We have to take a vow not to harm others!

Where is room for sorrow if we get to see all these? I must check with Selleys store if we get a "loga" to get those mangoes, guava, drumstick flowers! But how lame it would be to carry it on my walks, then I have fear of been caught by police!

I wish to blog about family recipes, "desi khana" but something stops me, I take upon myself certain kind of responsibility of getting vegan, gluten-free food, also bother what this island would prefer, if the west can have it! Does this world bothers about me as I do? I don't think it does! 

I have stopped thinking too much about myself, less we expect, more happy we are! As long we have a space we may call home, food on table, we need be thankful to the Universe! 

To eat for free isn't good practice I know but I have spent together barely 18 years of life with son, I cherished each moment, live with memories of those days, son wouldn't leave me for a while, "mamma chai"! Ask a mariner's wife about their responsibilities of bringing up kids. Nanny is good, mothers better! He loves mamma made food, I wished him to live with us until he starts to live with his lady love. That has become a distant dream, I find peace in creating recipes, going here, there. Life wouldn't run as per our instructions, we have to make it workable, I love my life, that love reflects on my recipes! 

I don't have much of contribution in cooking this rice, we call it Bengal Caterer's Peas Fried Rice! India, may be entire South Asia cooks same way. It seems bland to me! Our families would add sugar in pulao & fried rices, I went my family way more or less, lets name it GREEN PEA FRIED RICE! It is vegan, gluten-free, dairy-free, light vegetarian fried-rice recipe you may pair with choice of sides or have with batter-fries! I think the west, this island would prefer it without sugar! My Family made peas fried rice rarely as compared to other varieties!

INGREDIENTS : 

LONG GRAINED OR FRAGRANT BASMATI RICE : 1 COFFEE MUG

CASHEW  NUT : 8-10 [HALVED]

GREEN PEAS : 1 SMALL TEA CUP

CHOPPED GREEN CHILLI : 1 TSP 

CLOVE : 4-5

GREEN CARDAMOM : 4-5

CINNAMON STICK : 3-4 ONE INCH SIZED

MACE : 2-3 [FAMILY DOESN'T USE]

BAY LEAF : 2-3

SUGAR : 1 & 1/2 TBSP [YOU MAY SKIP]

SALT : AS REQUIRED

OIL : 2 TBSP [FAMILY USES CLARIFIED BUTTER / GHEE]

I used a bit of red chillies from chilli-vinegar

PROCEDURE :

Wash, cook rice in enough water, drain once done 80%!

I boil green peas to retain colour.

Heat oil in wok, add boiled peas, halved cashew nuts when its warm, not hot!

Take out when cashew nuts turn golden brown. Add bay leaves, cinnamon sticks, mace, green cardamoms, cloves, washed, chopped green chillies. Stir for 1/2 a minute.

Add rice, fold in well carefully, rice grains need not break!

Season with salt, sugar, chillies from vinegar [optional], Add green peas, cashew nuts! Stir gently, cautiously!

Serve hot, fresh with choice of side or fritters! Enjoy!

 

MICROWAVE MADE BANANA STEM FRITTER

 It's 2:59 pm! There's music playing, instrumental. I listen varied ragas, western jazz, jam sessions, classical vocals! Bollywood songs, specially old classics remains all time love. For the unversed, specific Rag-Ragas were created for different time in the 24 hours span. There are ragas to listen in morning, mid-morning, afternoon, evening, night time. Listening to these helps calm my nervous system I strongly feel. Mental pleasure is major reason too!

I fancy finer things, just can't survive without music, good reads, this blog, I need to unwind! I indeed love cooking, cleanliness freak! But daily cooking, cleaning corners isn't my thing! Creative, qualitative beings around fill my heart! I savour creativity around, make myself omelette, chutney butter toast, an instant semolina thatte idli! This variety of Oolong tea bags I pick up from Prime store at nominal price, it suits my tastebuds!

Today's chutney uses roasted peanuts, fresh coriander, green chillies, salt, lemon juice, less of ingredients from Maharashtrian Thecha Chutney I cooked day before. 

I have decided not to do mention in today's blogpost. No specific reason, it's my mood that controls me. I feel not talking of family, friends today would be better decision. It may also be that I have made friendship with people without any amount of communication; verbal or online! How to mention people without relevance? A blogpost doesn't hold enough space to mention all those I wish to today. In fact, it's being long I have stopped mentioning friends, relatives in this space!

It's all in our mind, head! I am dreamer, I make up stories inside my head! Because I fed on novels since childhood, mostly romantic genre since my teens, that vive occupy my head. I am fine with it as long as I don't disturb people. What I cook, eat are source of my happiness too.

We need not go near people who have no interest to communicate with us! It would be like invading one's space, peace! Social Media today lets us keep up with people, things, activities we adore! To meet at a point, our's & their's wish need to tally! This is called respecting wishes, and self of course.

Why is it feeling I would wrap up quick today, wouldn't write much? There's too much unrest around, loss of lives! Depression, Frustration among older kids seems scariest. We don't let them struggle in growing up years, a little stress becomes heavy on them to handle. Why can't they believe there definitely have few family members, friends to reach out? The environment around needs to feel warm, welcoming, friendly! Isolation is a threat to wellbeing! As long as we are willing to see a tomorrow, we are fit & fine. Singapore straightaway welcomes summer it seems, October to February are cooler, then rushes in hotter days. Here drumstick flowers bloom throughout the year, how to know spring has arrived? I have sustained South Asian summers, this island's heat doesn't bother me! More I age, World seems beautiful to me, Life is beautiful, I am not done with it!

This Vegan, Gluten-free MICROWAVE MADE BANANA STEM FRITTER isn't family recipe but Bengal cooks vegetarian fries/pakoras/ bhajabhuji this way! Who doesn't love fritters? I can break up instantly with one who says no! I forced myself stop frying them, I have ability to turn any leaf to yum fritters! I cook them in microwave oven using minimal oil! We cook couple of recipes with banana stem, not fritter. Making use of banana stem for fritter was an impromptu idea. It tasted really good! I must say mashing it with hot rice, adding bit of ghee, crushed green chilli is soul satisfying, if you share my tastebuds! Let us do it!

INGREDIENTS :

BANANA STEM : 1 STANDARD SIZED AS MOSTLY SOLD

CHOPPED GREEN CHILLI : 2 TSP

RICE FLOUR : 1 TBSP

TURMERIC POWDER : 1/2 TSP+1/4 TSP

SALT : AS REQUIRED

OIL : 1 TBSP [I USED MUSTARD OIL]

PROCEDURE :

Wash banana stem. Thinly slice both ends, throw away! Discard outer soft, fibrous outer cover. We would use the core, hard portion, that too fibrous.

Cut slices, each time use fingers to roll fibre, discard! It's how tailors do with threads in sewing machine. 

Thereafter, cut into strips each slice, chop! 

The hardest above job I didn't do! I rest is my handwork!

Wash chopped vegetable taken in strainer!

I further pulsed 1-2 times chopped banana stem wanting to avoid using pressure cooker!

Thereafter, marinate it with salt, turmeric for an hour. It has to become soft!

Wash, chop green chillies. After an hour, use your palms to squeeze out excess amount of water!

Add oil, salt, rest of turmeric, chopped green chillies, rice flour, fold in well. We may use gram flour instead of rice flour! I ain't gram flour fan, also thought of non-South Asians! You may use cornflour too!

Make smooth balls, smoothen between palms. Grease an oven proof plate with oil, place the uncooked banana stem fritters on it.

Place bake stand inside microwave, on it the plate.

I cooked in microwave+grill option, one side 12 minutes. Then turned them over, cooked them for 8-9 minutes.

Have it hot, fresh alongside peeping hot steamed rice, spoonful of ghee or butter, a green chilli! We also had chicken curry, dal that day. 

We may refrigerate, reheat before having it, that wouldn't give best taste!