SPICY VEGETABLES AND CHICKEN SOUP

I COOKED AND DID THIS FEATURE SOME TWO YEARS BACK!

Thereafter, I kept sharing this and that, getting this spicy soup recipe to the blog wasn't happening. It is CNY celebrations approaching in this island, this share should be appropriate. Thereafter, I can get something for our Saraswati Puja. Also, I believe to prove a point, we need not insult someone sitting right beside, specially if that someone is clueless about your tricks and plans. We need not hurt people without any valid reason. If you do that, I do not take it kindly. Anyway, we can take the liberty of preparing soups as per our taste buds, I do not get the energy to. I remember, though Cristine had cut all of the vegetables, washed them and also the chicken, I found the process pretty time consuming. You may laugh at it, because you have seen me cooking way more time consuming recipes. I think about two aspects; the purpose of my blog, the motto of my life. Yet, I have deviated much from that purpose, I blog about curry puffs, breads, etc. Cake baking, making of jam & jelly were always there in the family; I am baking cakes since the end of the 80's, our mother had been making jam & jelly since the early or mid 80's. At this home, we would never get away with the Bengali Cooking, as long as I am alive. Besides, I would be cooking recipes that attract me. I learnt to cook a variety because I was bringing up our boy on whose plate I wished to serve a variety of colourful food. I think I did a fair job, our mother too did a lot of cooking for us. The only difference is that our parents did not allow us a bit of outside food, I did not   apply such restrictions in our son's life. Ever since he went to the college, no such titbits / snacks come to our home on a regular basis. Last month, when he came I did get but he wasn't having them much.

IT IS A SUNDAY EVENING, I WOULD REMAIN OCCUPIED TOMORROW EVENING!

Yes, we can have dinner dates on a Monday evening. In this island, commuting is not an issue. To sit somewhere outside of your home, after the office is not a big deal. I do not even work, neither do I have a school going child at home. I have also learnt from our mother that once the kids are back from the school, mothers should not be loitering outside. They are to sit near their studying kids. Though a friendly person with a non-stop chatting ability and a love for it, our father would come straight home from the office. Only that, on Sundays, instead of taking us out, he would go here and there to play the bridge game. Neither I, nor my brother had much of complain about it. My only complain is that he never did dream big for his children, neither worked towards it, nor guided us towards it. You have to inspire your kids to surpass you. The warm, good, honest, a man of character is no more with us! Deviating from his happy go lucky nature, I expect our son to be an achiever, also be a nice human being like his maternal grandfather, have a meticulous, skilful mind like his paternal grandfather! Breads our father did not like, do not know if he would want soup with roti had he been alive. The mother enjoys soups, so does the mother-in-law. Though the father stayed in Kolkata since his college life, he could never belong to the city, Bangladesh ruled his heart forever. Our father's side and my mother-in-law's side carry Bangladesh in their hearts! He however loved various paratha / roti / tandoori roti with meat kebabs & tarka dal. I had to leave my family behind for a better future for our son. The son too left home to explore the world, we cannot expect him be around always. He does not talk regular to us is my hurt.

WHAT IS THIS SPICY VEGETABLES AND CHICKEN SOUP?

I do enjoy chicken clear soups with a dash of crushed black pepper. On that evening, I wished to prepare a desi style soup with the regular spice powders we use in the kitchen. Of course, it suited my taste bud, the rest in the family loved it too. I want the son to prepare this and eat with toasted bread. My readers would not believe that we are not clear about his regular intakes. I had a feeling on his last visit that he does not eat much of rice and curry, for a mother who loves to cook for the family, you know it is heart breaking. I fear what years of eating out would do to his health. Anyway, this non-vegetarian, thick bowl of SPICY VEGETABLES AND CHICKEN SOUP is sure to catch your fancy if you are fond of desi curries. In a case otherwise, adjust the amount of spices.

Few other similar recipes from my Blog you may like can be these; TOMATO EGG DROP SOUP, BENGALI STYLE CHICKEN STEW, PEPE BATA DIYE PATHAR JHOL

INGREDIENTS :

SHREDDED CHICKEN : ONE COFFEE MUG

CELERY STALK : 2-3

CHOPPED LETTUCE : ONE COFFEE MUG

SLICED CARROT : 1/2 COFFEE MUG

SLICED ONION : 2-3 TBSP + 1 SMALL TEA CUP

CUBED POTATO : 1/2 COFFEE MUG

CUBED TOMATO : 1 SMALL TEA CUP

SKINLESS GARLIC CLOVE : 4-5

CUMIN POWDER : 1 TSP

CORIANDER POWDER : 1 TSP

RED CHILLI POWDER : 1 TSP

TURMERIC POWDER : 1 TSP

CRUSHED BLACK PEPPER : 1/2 TSP

GINGER PASTE : 2 TSP

BUTTER : 1 TBSP

REFINED FLOUR : 2 TBSP [CORNFLOUR WOULD DO ALSO]

SALT : AS REQUIRED

TOMATO KETCHUP : 2-3 TBSP

OIL : 2-3 TBSP

METHOD :

It was a good idea to take vivid pictures of the steps of the making this soup. 

I had some chicken ribs lying in the freezer! I washed them well, took in a saucepan, added 2 coffee mugs of water and a little of salt. I had put the ribs for boil.

Once the chicken meat got tender, I took it down and let it cool. I had strained it to get the chicken stock.

Meanwhile, Cristine did cut and wash the vegetables, put them all in the pressure cooker; added 2 coffee mugs of water, the cumin+coriander+red chilli+turmeric powders, the ginger paste & some salt.

I pressure cooked it up to 4-5 whistles keeping the heat at the minimal. Once cool, I blended it in batches.

Listen folks, I am not in the habit of cooking soups regular, did not have the idea that the vegetables would release a lot of water. So, when you pressure cook them, add less of water.

I heated 2-3 tbsp of oil in a wok, added & fried 1 small tea cup of the onions.

I had shredded the boiled chicken and added to the wok. I had stir cooked for 3-4 minutes, added some crushed black pepper & the tomato ketchup. I stir cooked for another 1-2 minutes.

I had added the pureed vegetables to the shredded chicken stir fry and folded in well. 

Thereafter, I added the refined flour to the chicken stock, beaten well and added to the soup thats simmering. 

We would give a stir and adjust the salt only if required. I had let it simmer for another 2-3 minutes! 

Thereafter, I added the butter, gave a stir and took it down.

You may serve and have it hot with toasted bread or chapati.

BENGALI BHOLA MACH CHILLI MUSTARD CURRY

THIS WAS ON MY MIND FOR LONG!

I mean I was too happy to find Bhola Bhetki / Indian Jew Fish  / Indian Croaker Fish here; not frozen but fresh! Post pandemic, the supply got too irregular! Earlier, I used to get them locally too! Post pandemic, the local wet market does not remain the same; there were three fish vendors & two big vegetables shops! Now there are only one fish vendor & one vegetables shop; that wet market's meat shops I bought from rarely! In the floor above of this permanent wet market in our area, has a smaller market from where I buy chicken & vegetables regular, some days fish too from the three fish stalls that sell local sea fish varieties mostly! One day, I have to visit the big wet market at the Hougang Avenue 1, just beside my doctor's clinic! I have to check if I get Bhola Mach, Lote Mach there, it gets closed by the time I visit my doctor! There is no point buying from the Tekka market unless you are visiting there on a Saturday or Sunday morning! Hence, you would see me shopping from the local smaller market, Rajdhani Stores, Southern Indian stores! I miss here only my choice of river fish varieties! I come across some Thai or Myanmarese profiles where I see their fish markets filled with fresh, our kind of fish varieties, tyangra, pabda, bell, aar mach, koi, puti & few more! I wonder why they are not imported fresh here, a lot of Bengalis stay here who would not want to have those frozen river fish varieties!

I HAPPILY COOK A VARIETY OF RECIPES HENCE!

We actually do not mind having a Luchi-Cholar Dal, Bhature, Lemon Rice, Homemade Chicken Burger Meals hence! I cannot source enough variety & choice of fish to cook throughout the week! It is not a healthy habit to have mutton regular, that too is either lamb or mutton with too much of fat! Seriously, I enjoy a spicy kebab made with the cheapest variety of fish fillet! Only that, deep inside, I miss a freshly made macher jhol / fish curry made with my choice of fish! I get home from pomfret to sea-bass to salmon; Cristine, her Sir & the son love them! I have decided I would not accept any unknown fish & meat at this stage in life! I know how to cook a varied number of Bengali / Desi style vegetarian recipes, the problem is I cannot turn to be a full-fledged vegetarian! My brother gets upset or not, I like smaller prawns & vegetables dishes, Bengali style! Yesterday, our lunch was spinach+potato, egg curry & faux poppy seed bakes made with white sesame seeds; all Bengali style! I managed to click our dinner, ragi+refined flour flatbread, light chicken curry, raita!

These days, I store only one variety of millet flour at a time, next I would get Bajra flour! This works well for us, we cannot live in a world of millet made kebabs to curry, neither do I wish to discard them totally! Had I have known about them two decades back, our son need not have to survive on "chirey, muri, khoi, bhaat" for some three years! I miss that extremely busy life with him, how every day we travelled 22km+22km to & fro his school, I wished for some me time in that busy schedule! Today, I crave to see him, only once in a year I get to! It feels disgusted!

WHAT IS THIS BENGALI BHOLA FISH CHILLI MUSTARD CURRY?

This wasn't amongst our family fish until one day in my teens, our mother got it home! It was a winter morning probably, because the brother & moi loved the curry made with the raw fish & fresh coriander paste! Both fresh coriander & this fish was available during the winters in those days! In the present day, those we get throughout the year! The fish comes in different shapes & colour; I love the below variety, the picture is sourced from the internet!

I do not know why it is called Indian Jew Fish, it is Bhola or Poa in Bengali which is not exactly Barramundi or Asian Sea-Bass! May be they belong to the same Croaker family & are cousins! In the pre-pandemic times, Singapore wet markets sold them fresh & that made me happy! Now a days, they are rarely seen! I just do not get at least some choice of fresh fish! I dug out these pictures from the album, a gluten-free Bengali style fish curry done with a choice of fish; BENGALI BHOLA MACH CHILLI MUSTARD CURRY! Well, I went down for a swim, back home took a shower, did the afternoon prayer & ate a huge meal!

I love noodles so much so that at times I would have it tossed in some butter, salt, crushed black pepper! Adding the peanuts did not make me happy, the family never did! The mango Swiss roll tasted heavenly, that our daughter like Wisha got us last Saturday! These days, I do not mention in public who got us what or what I take for people, it might create pressure on others, send a wrong message I do not intend to!

Few other Bengali recipes from my blog are; SUGAR FREE LUCHIR PAYESH, CHINGRI ALOO PEPER DALNA, MUSHUR DAL ER BORA, BENGALI STYLE LIGHT CHICKEN CURRY

INGREDIENTS :

BHOLA BHETKI / INDIAN JEW / INDIAN CROAKER FISH PIECE : 7-8

BLACK MUSTARD SEED : 1 TBSP

GREEN CHILLI : 5-6 [CHOOSE YOUR'S]

CHOPPED FRESH CORIANDER : 1 TBSP

TURMERIC POWDER : 1 TSP

KALONJI / KALOJEEREY / NIGELLA SEED : 1/4 TSP

BAYLEAF : 1

SALT : AS REQUIRED

OIL : 3 TBSP

PROCEDURE :

I like this fish's orange-red variety that is not flat shaped but the elongated ones; that tastes better to me! It definitely belong to the Croaker family!

Cut half each fish, clean the stomach! It has a lot of scales, get rid of them well! Wash well, re-check if all of the scales are gone!

Marinate the fish pieces with salt & turmeric for some 10-12 minutes!

We need to soak the mustard seeds in water for 1/2 an hour! Strain, wash and blend the mustard seeds to a paste along with some salt, ice-cubes & the green chillies!

The salt & ice-cubes do not let the paste turn bitter! Do the paste only 5 minutes before cooking, else the heat of the mustard vanishes!

Heat the oil in the wok & lightly fry the fish pieces, take out! 

Temper the same oil with the nigella seeds & a bayleaf! Add the mustard paste and stir for half a minute! Add 1&1/2 coffee mug of water & bring to a boil!

After the curry has boiled for 2-3 minutes in low heat, add the lightly fried fish pieces, cover cook for 3-4 minutes!

Add some chopped & washed coriander leaves, adjust the salt if required & take down! 

It is to be enjoyed only with plain rice!

 

PRAWN & CHICKEN NOODLES

NOODLES IS TOO MUCH OF A FAVOURITE!

I do not even require such frills in a noodle dish; prawns & chicken, this & that! I / We love our noodle bowls the desi way, to be precise the very middle class Bengali way using potatoes, onion, eggs! Well, in the present day, I would love a burnt garlic tossed noodle dish too! We cannot have our noodles overpowered by too many sauces & ingredients! The reason why I cook our preferred style of noodles! I wish to cook it regular but rice, chapati, dal, fish, meat, veggies; that is Bengali style meals come in between! Ever since the son went to his college & I started doing an intermittent fasting, I keep thinking I need not shop for raw materials every week, I mean fish, meat & vegetables! The amount of dry ingredients we store at home, we can make spaghetti one day & noodles on the other, a litti one day & dal-bata-churma on the other, radhaballabhi thereafter! Another day, I can cook a khichuri! I can have a choice of vegetarian meal for few days, the man needs non-vegetarian food regular! Like some communities, I can have potatoes as the only vegetable option but I do not allow myself! Also it is wrong to have too much of potatoes! The wide array of choice vegetables I must have!

FEELING FESTIVE, I THOUGHT OF ADDING SOME FRILLS TO OUR OTHERWISE REGULAR NOODLE BOWL!

I am not sure about the son, he used to order local noodles too whilst his stay with us, now too he must be! But my otherwise "foreign" man, who loves his steaks & sashimi with chopsticks & octopus fries too, would ask me to cook noodles with lots of eggs, onion, potato with a hint of vinegar! I may add the crunch of fresh spring onions to that! Our mothers did add carrots & green peas to noodles during the winters! You know people, some weeks I have to skip doing "Bengali Bazaar Ghat" & cook a noodle bowl or "roti-prata" or "khichuri-aloor dom" for the family! The idea is not to save money, it is also about cooking & serving fresh & hot! The son is young, mumma loved serving him a variety of food! We do not need too much of food given our age! The thing is I love to cook, the blog is going through updates, our kitchen is always busy, chirpy, happy! Your's truly has few interests in life; cooking & a bit of music!

WHAT IS THIS PRAWN & CHICKEN NOODLES?

It is common to add chicken & prawn in the making of a noodle bowl! Here in South East Asia, they heavily do it! I added chicken mince instead of boneless cubes & totally de-shelled the prawns! The son was not around when I made it, he would not eat a prawn with shell! A little bit of shell in prawn enhances it's taste! I would not touch a prawn whose black, long thing from it's back & the dirt from it's head are not removed! I avoid having prawns outside unless it is completely clear of shells! I like a prawn dish here, an Oriental way of cuisine perhaps; where a de-shelled prawn is blanched, tossed in selective sauces & served! The man's company's Dine&Dance yearly party is approaching towards the end of November, I look forward for the seven course Oriental menu! But this gluten-free, non-vegetarian noodle dish PRAWN & CHICKEN NOODLES borne out from my mind! You can see in the stepwise pictures how simply, with few ingredients I cooked it!

Few other similar recipes to try from my Blog are : NOODLES..... A DESI TOUCH, FUSILLI FRUIT BOWL, MIXED SAUCE NOODLES!

INGREDIENTS :

NOODLE : 300-350 GM

CHICKEN MINCE : 200 GM

PRAWN : 200-250 GM [MEDIUM SIZED]

CHOPPED SPRING ONION : 2-3 TBSP

CUBED ONION : A BOWLFUL

CHOPPED GREEN CHILLI : 1 TSP

MINCED GARLIC : 1 TBSP

MINCED GINGER : 1 TSP

CRUSHED BLACK PEPPER : 1/2 TSP

SOY SAUCE : 2 TBSP

VINEGAR : 2-3 TBSP

SESAME OIL : 2 TBSP

SALT : AS REQUIRED

OIL : 2-3 TBSP

PROCEDURE :

The following is how I prepare the noodles! I do not boil them but soak in hot water, a little of salt & oil added to it for 3-4 minutes! Thereafter, I I strain & wash it well, toss in a little of oil!

The chicken mince I washed & marinated with salt for half n hour & washed again! This helps to remove any raw smell from it! Then I marinated it with a little of salt & black pepper!

The prawns did I completely de-shelled, cleaned & washed thoroughly, marinated with a little of salt & black pepper!

Cristine cut, chopped, minced & washed all of the vegetables required!

I heated some oil in a wok & added the ginger & garlic mince! Neither I or Cristine can mince in the real sense! Giving a stir for few seconds, I added the marinated chicken mince, washed & chopped green chillies & stir cooked in high heat for 4-5 

minutes!

We would add the marinated prawns sans the marinade & stir cook in high heat for 2-3 minutes!

We would add the washed, peeled & cubed onions, soy sauce, crushed black pepper, vinegar, salt & stir cook at high for 2 minutes! We would add the washed & chopped spring onions and give a stir!

We would then add the noodles, sesame oil & use two ladles to mix the entire thing! We would then transfer it to a bowl, garnish with some fresh spring onions & enjoy!

SPICED FISH & CHIPS

I AM PRETTY BUSY THIS WEEK BUT THE BLOGPOSTS SHOULD COME IN TIME!

There is no compulsion though, I just enjoy the exercise! What else fruitful do I do? That is a hurt is true! It is also true I do not find myself eligible enough to go and seek for a job! What to do with a computer I do not know, I fear! I only know to update a blogpost & search stuffs! How I wasted the father's hard earned money taking admission in the British Institutes there at the Dalhousie Square! That was the early 90's I remember! It is 2023, the same fear conquers me! Except for literature, Sociology, History, Psychology; no textual subjects interest me! Why did I study Political Science I do not know! I was a good employee for the school managements I worked for until every work was done manually & kids learnt by rote! The moment computer took over, I felt like I do not fit in! Yet the school wanted me but I had such a feeling of inadequacy that I left! Had I not leave, I might have learnt technology as much as required for my job! But they were not letting me teach my choice of subjects! My readers know this all, because I met an ex-colleague yesterday, all the wrong decisions I took with regards to my academics shrouded my mind! To top that, it was too hot the entire night & that lingering neck & shoulder pain! Do not know what more the Kolkata weather has to give me! I am not bothering much, I would meet my family, friends, the doctors and one month would go! I hear people are staying indoor there, this is what pisses me off! I visit Kolkata once a year, I should be able to go out freely & roam around!

I AM BASICALLY A LAZY BRAT!

Else no excuse is strong enough not to earn independently on the present day! Who ever we are, what ever the family situation is, we must earn! We must unless the family owns a company & everyone in the family has been given some position in it! I liked it how Messi's entire family is involved in making what he is today! I really like how the parents spotted his talent, struggled to get him here & now when it is paying back time, the sports star is doing it royally! The middle-class that I am, I have no idea the amount of money he earns, but I like it that his entire family including the in-laws are part of his empire! At this time, my only aim & urge is to get my son good education & job without any disturbance; this is a requirement for himself to upgrade way above the family! Also, he has to live his father's dream wherein the academics is concerned! Until my death, I would believe T had to have a lot more degrees before plunging onto a job! He had the capability; every child with fair brain should get the opportunity to attain higher academic degrees! Also, those with average brains should be at least a graduate! Else, the world may not be able to move forward! I indulge in such discussions by default, because our mother & grandma immensely respect academics! If by academics they mean degrees after degrees, be it; what is the harm? It has been proved time & again degrees are important, let us not equate it with the wealth one has attained! Two are different & both are required for a good life! How I wished the brother to have that urge to do better in life, he had the capability too! Mumma sleeps well because the son has this urge, only that she cannot be at peace having a mental ailment of anxiety!

WHAT IS THIS SPICED FISH & CHIPS?

I am too fond of the traditional fish & chips! In fact, I am fond of fish & choice of meats' breaded fries, okay batter fries too unless I get to see oil on the top layer! For long, I did not know Kolkata Caterers' style "fish butter fry" is actually 'fish batter fry"! I am too fond of fries & fritters, even the Kolkata street vendor's lentil fritters! But I do not eat out much whilst in Kolkata, I fear stomach ailments & now I hear about the unbearable heat there! Also, the fries of Malancha have lost the pride! The parents did not take us to eat out much, I hardly would want to travel to Mitra Cafe or Allen's Kitchen or Golbari! Truly speaking; on this day, I cook a meat or fish fry at home; well cleaned & marinated! I would stick to that! Only that, I do not get to feed exotics to my family & friends in Kolkata; I do not enjoy working hard there; I just want to roam around there; have Bhelpuri, Chitrakut, Mishti Doi, Biryani, Pattice & Pastries! But Kolkata cakes seem too sweet to me! The stomach refuses too much of outside food! You can call it both a poor digestive system & taking pride in my cooking spree! If I buy a Moglai Porota at 4-5 pm, who would share it with me? Then, those flies, dust, logged water! Listen to me, try my style SPICED FISH & CHIPS! No restaurant would wash the fillets this well & marinate this good, the actual recipe does not call for mixed spice marination either! It is a non-vegetarian, fish fillet snack recipe which the West eat as a main dish along with French fries! But you can see, I did the plating differently! At this point, I left home for Kushi's at Hougang! There was a long queue for the Hari Raya, also I forgot to take the card! The girls told me there would be long queues until the weekend! I had my first meal, "bhaja bhuji", all veg items & tehC! Just because I missed adding the word teh-C-kosong, they added sugar!

As a first meal, it is a poison to have but I wanted it this way! On my way back, I walked & a 6:5 km took me 1hr15 minutes! The "sheem" were too young! On my walk, assisting me was an old time favourite, 'main na bhulunga, main na bhulungi"! "samay ki dhara mein, umar bah jani hai, jo ghari ji lenge, woh reh jani hai!" I have to learn this song!

INGREDIENTS :

FIRM WHITE FISH FILLET : 7-8 

LEMON JUICE : 1/4 SMALL TEA CUP

RED CHILLI POWDER : 1 TSP

CRUSHED BLACK PEPPER : 1 TSP

CUMIN POWDER : 1 TSP

CORIANDER POWDER : 1 TSP

CHAAT MASALA : 1 TSP

GINGER EXTRACT : 2 TBSP

GARLIC EXTRACT : 2 TBSP

SALT : AS REQUIRED

REFINED FLOUR : 1 SMALL TEA CUP

CORN FLOUR : 1/2 SMALL TEA CUP

OIL : 200 ML OR ENOUGH TO DEEP FRY

PROCEDURE : 

I used Nile fish cuts, boneless that I got from the Fairprice Xtra, it's good for batter & breaded fries!

I washed the fish fillets & marinated with salt alone for an hour & then washed thoroughly! This is done to get rid of any smell!

Thereafter, I marinated the fish fillets with crushed black pepper, salt, lemon juice, ginger & garlic extract / juice! Keep them in the refrigerator for 3-4 hours, covered! Take out half an hour before frying!

For the batter, I took the refined & corn flour, chilli+cumin+coriander powders+chaat masala+salt in a bowl & mixed well! I added water little at a time & prepared a thick batter! I kept it aside for 10-15 minutes!

I heated enough oil in the wok, dipped each of the marinated fish fillet in the batter, coated well & deep fried in medium to low heat, else the inside would not be done well!

We would keep them on the tissue paper before serving & having!

Instead of deep frying the potatoes, I washed & cut both the potatoes & broccolinis; marinated with salt+chilli powder+dry mango powder+oil & kept aside for 10-15 minutes! I placed them in an oven proof plate in a single layer & had put atop the wired stool, the low height one inside the oven! I cooked one side microwave+grill combo for 12-15 minutes! I turned them over & cooked for another 8-10 minutes! The broccolini got a little overcooked! Better you cook them separately! 

I served the platter with a Bengali style raw mango-chilli-mustard sauce!

DHONEPATA BATA TANGRA MACH

I WOULD KEEP UPDATING SUCH HEIRLOOM RECIPES AS LONG AS I AM CAPABLE OF COOKING!

Yes, I blog about such rustic, family Bengali recipes less these days! That is because I need to catch up with the speeding train, wanting to reach more & more people! You know what, even the Bengalis of today do not know much about their own food culture, that is annoying and sad! T knows all about it, just because his mother is not fond of rustic dishes with smaller fish & vegetables, these were not cooked in their home much! But their relatives cook! Okay, she cooks good a mixed vegetable & fried small fish medley & we all love it! Their's & my side of the family's cooking of the small fish varieties is different! They do not use fresh coriander paste in their cooking or a paste of radhuni / ajmod, whilst my family uses these a lot! Our winters must have curries with coriander paste! Because I am a foodie, I love the food from both sides of my family! I not only cook both side of my family's recipes; whatever recipes I come along & get hooked to, I would try at least one or two times in my kitchen! If one catches our fancy, I included the one in my regular to cook list!

CLICKING FOOD & SHARING FOOD STORIES WITH THE WORLD HAS BECOME MY OBSESSION!

Just because I do not earn from it, people do not consider it important, that they underestimate my passion! Till date my family has not helped me make considerable improvements in this area of my immense passion; not T, neither the son! But I would carry on with my limited technical knowhow! Had I been smart & up-to-date, my blog would have been getting thousands & lakhs of visitors & I definitely would be having a flourishing YouTube channel! Because I am not competitive, I do not suffer from frustration! I just enjoy what I do; cook, eat, sing, dance & repeat! We have watched the movie Gaslight & the series Indu[1&2]! They both are good thrillers, Indu would have a season-3, we do not know what would happen! We had satisfying meals yesterday! I had to go out to the mall, it's time to go to India & just a bit of extra shopping has to be done! On my way back, I got that salted bun to have with my evening tea! I know how to make it, have the recipe in the blog but would not do regular at home! Saturdays & Sundays are my cheat days!

For our dinner, I cooked some atta-semolina poori, they all were fluffy but a little more of semolina was required I felt! I no more mix gluten-free flours with a good amount of atta; on days I want to mix, I do it in a small amount! We had the poori with cabbage & potato sabzi! I was so engrossed watching Indu2 that the clock struck 2am, then I realised there would be a 3rd season! The son did not talk & mumma-babai slept with displeasure! The son is ferociously against wishing us on any special occasion, do not know why!

Today, the entire daytime what I did I do not know! I was singing, promoting my blogposts & went for a swim around 4:30 pm! I met good coach Joe training few kids! Back home, Cristine served me vermicelli upma & ginger kopi-o-kosong she made, it tasted fabulous!

And now I am all set to share with you a family style fish curry! It feels happy to be able to share a Bengali family recipe after quite sometime!

WHAT IS THIS DHONEPATA BATA TANGRA MACH?

Every winter, my family would have curries & vegetables cooked with fresh coriander paste! They claim it is typical of those hailing from the Comilla district of Bangladesh! I just love having any curry with fresh coriander paste or radhuni / ajmod paste added! I love that smell! For a curry with fresh coriander paste, my family would always use super fresh sweet water fish varieties that have not gone through the process of refrigeration! Also, we prefer not to fry the fish in this case, they get cooked in the curry! Last month, I got in hand some fresh Tangra mach / a small cat fish the wiki calls Gangetic Mystus or Mystus Tengara! I remember, I came back home around 6-6:30 pm, Cristine cleaned, cut washed them & then I cooked them without freezing! I relished & loved the non-vegetarian, gluten-free fish curry, DHONEPATA BATA TANGRA MACH with plain rice; Cristine & her Sir also had! There is a difference between loving a dish & having a dish! When it comes to fish, I mostly stick to pure Bengali fish varieties, else it's fish fillets for me!

INGREDIENTS : 

TANGRA MACH / SMALL CAT FISH : 400-500 GM

FRESH CORIANDER : 200-250GM

GREEN CHILLI : 3-4

RED CHILLI POWDER : 1 TSP

TURMERIC POWDER : 1 TSP

NIGELLA SEED / KALONJI / KALOJEEREY : 1/4 TSP

BAYLEAF : 1

DRY RED CHILLI : 1[HALVED]

SALT : AS REQUIRED

OIL : 2 TBSP + 1 TBSP [I USE MUSTARD OIL]

PROCEDURE :

Cristine did the toughest job of cleaning & cutting the fishes! 

Cut the tail end, whiskers, fins & the tip of the mouth with a scissor! With the fingers, take out the wastes from the stomach, also the gills! This fish has no scales! Wash inside-out thoroughly few times under the running water!

Marinate them with the salt, turmeric, red chilli powder, 2 tbsp mustard oil & keep aside for 1/2 an hour!

Discard the root end of the fresh coriander, roughly chop & wash along with the green chillies! Prepare a paste of them adding a little of water!

Heat a tbsp of oil in the wok & temper with the nigella seeds, halved red chilli & a bay leaf! Gently add the fishes along with the marinade! 

Carefully fold in & cover! After 5 minutes, remove the cover, fold in & cover!

After 3-4 minutes, remove the cover & add a coffee mug of water, cover again! Let cook for 5-6 minutes at low heat!

Remove the cover, add the chilli coriander paste & adjust the salt! 

Cover cook at low heat for 3-4 minutes, take down & have it with piping hot steamed rice! 

We also had a lentil curry, eggplant-paneer medley, salad alongside!

MY STYLE MUTTON BUGLAMA

AFTER A MONTH LONG CELEBRATION TOGETHER WITH THE SON, IT FELT I MUST SOON CHOOSE A DAY TO COME BACK TO ACTIVE BLOGGING!

Not that I do not want to write new blogposts, an exercise I enjoy! Just that there was a pause to my usual routine, a sweet pause so much so that I cannot get out of the hangover! I find it unbelievable we were just half-an-hour walk from the son! And why would not I have such emotional upheaval? No one can say I ever dumped my son & went out to party! With T travelling most of the time, our son was my world! I have spent some wonderful eighteen years with him! All my decisions and actions revolved around the wellbeing & uplift of our child! That's what parents should do, else they need not get a child  on this earth! We cannot keep our child's interest at the last in the priority list, that is a criminal offence! I have always believed & expected the rest around to understand this simple fact! One's love for one's kid is an altogether different thing, we must discharge our duties for the other family members & the rest related in the society, of which duty towards building the kid's future on a strong foot is most important! There can be no second thought about it once you become a parent! One day, the son would have his own family, I / We would not be required much then, until then let us be there for him! I know I would never get him the way I have had in those eighteen years of his life, at least we should be together few times in a year until our end! To maintain a good relationship is required! That anyway majorly depends on the woman in his life, most of the girls think their man came to them from nowhere, that he has to consider her family as his! Thinking of the distance between us, I get weaker, I fear; in this situation I wish to pay maximum attention to his needs; everyone else related has a settled life, I do not need to think!

WHAT IS FOR LUNCH TODAY?

I cooked red lentil hotch-potch today! There is a specific reason why I was cooking it at 12pm on a weekday! But I refuse to make every details of my life public. Though people think my life is an open book, it is just partly true! I make public what I wish to! 

Doing this arrangement, I got late for my walk! The thing is walks, self-care, self-indulgence can wait; they are required but there is a greater call of humanity, of making oneself available as and when necessary! In her one-sided messages, this mumma does teach her son to reach out to people but keeping the self safe & sound, that is important! If a "mushur dal khichuri" has happened at home, I would have a big serving for my lunch! Thereafter, instead of going for a much desired nap, I am writing this blogpost. Its no force, I enjoy adding to my blog all new stuffs, it's as interesting as having those digestive balls, I love that of tamarind the most, but got a bottle of pomegranate balls this time!

WHAT IS THIS MY STYLE MUTTON BUGLAMA?

Few months back, I came across this lamb recipe from Azerbaijan & Georgia! I keep visiting the net to gather knowledge about recipes & various other news, that's when I came across this recipe made usually with lamb! Vegetables & meat cooked in it's own juices is not new to me! Following the family, I use little amount of water in most of the vegetables & meat, I let slow cook them in their own juices. I felt the urge to cook this Buglama recipe using mutton or lamb! Unlike our's, this recipe uses too less amount of spices, hence I had to add my inputs, like at some point whilst cooking this non-vegetarian meat curry; MY STYLE MUTTON BUGLAMA, I used red chilli powder & green chillies which was not in my plan initially! Doing this, I consulted a couple of recipes existing in the internet, not mentioning a particular one. And yes, I added some warm water, that added depth to the curry!

INGREDIENTS :

MUTTON OR LAMB : 1 KG

TOMATO : 2 MEDIUM SIZED

SLITTED GREEN CHILLI : 2-3

CHOPPED CORIANDER : A SMALL TEA CUP

GARLIC PASTE : 2 TBSP

GINGER PASTE : 1 TBSP

SLICED ONION : 1 SMALL BOWL

LEMON JUICE : 5-6 TBSP

BLACK PEPPERCORN : 1/2 TSP

BAYLEAF : 2-3

CORIANDER POWDER : 2 TSP

BLACK PEPPER POWDER : 1 TSP

RED CHILLI POWDER : 1 TSP

TURMERIC POWDER : 1/2 TSP

SALT : AS REQUIRED

OIL : 3-4 TBSP

PROCEDURE :

I washed the mutton pieces a couple of times in the running water & drained the water. Then I marinated the meat pieces with salt for an hour, washed them again!

I marinated the mutton pieces with the ginger & garlic pastes, turmeric powder, cumin, coriander, black pepper powder, lemon juice, a little of salt, washed sliced onions for 2-3 hours!

I heated the oil in the wok and tempered it with the black pepper & bayleaf! I added the marinated mutton to it, folded in well and covered, set the heat at the lowest!

I had let it cook at minimal heat, covered for an hour! We need to check every few minutes & stir! Thereafter, I added the washed tomato pieces & the slitted green chillies!

I folded in well & cover cooked for 15-20 minutes, removed the cover & added 2 coffee mugs of warm water & the washed chopped fresh coriander! I cover cooked it for 35-40 minutes at minimal heat!

Once done, we would transfer it to a serving bowl, serve it with breads or rice!