COCONUT RICE WITH TOFU & MUSHROOM

When I planned this rice dish earlier yesterday, I did not think it will be liked much by the family.... Mumma, son and Cristine liked.... the Babai hardly appreciates any of my dishes! How do I know that the son enjoyed it? Okay, it was a vegetarian meal yesterday night, that he finished off his plate in minutes proves my point. Plain rice unless served with a meat curry or prawn curry or "dal & bhajabhuji".... is totally unwelcome by the men. If I look back not too far but to the past week, I can see myself at the wet market or at the supermarket most of the time and thereafter cooking all the time... This is not a complain, I enjoy doing it.... In such a scenario, when some constantly take a dig at you for been a sit at home or speaking your mind, you should do more of what you enjoy.... In my case it is wandering alone, eating and cooking. Inspired by the husband-wife memorable love stories featured in social media, I got inspired, so much so that I could not stop myself from clicking my husband together with the variety of food I ate yesterday. He perhaps was tired, could not make it to the office... was sleeping all day... so I and Cristine reheated and ate the porotas we packed for his lunch box in the morning. I made four fresh ones for him around 2pm [he did not ask for it, mind it] enough of love shown for the day... now move on, he does not buy me gold every month... I had one porota with a piece of potol around 3pm as I had a bowl of chia with yogurt around 11:30 am yesterday.... I gorge on food at a gap of 2 hours or so, if possible will change it to a 15 minutes of gap. 

I was so desperately trying to use up the leftovers yesterday that I mixed them all, shaped into smaller pieces and grilled before serving it with the COCONUT RICE WITH TOFU & MUSHROOM ... While I am writing this post, I prepared some luchi to clear off the the black chana curry I had prepared last Tuesday... I have guests tomorrow for whom I will start cooking fresh from today. How could not I have one with the morning coffee? I do not mind if anyone calls me an obese. Since childhood... each one of my family members ... from mani to mashimoni to mamas & kakus.... each one of them made fun of my tummy.... neither my friends at school and college did say anything that could hurt me... okay, some may have avoided keeping contact with me fearing deeper involvement.... thats perfect man... every one has a choice... that the hurt will bleed for life is also true. My mashimoni & Bu would always point their fingers at my sleeping self and tell our mother.... "see when L lies down on the bed, her tummy sleeps beside her"... I never took it as an insult, ate more .... Now a days I see people make an issue out of everything.... she called me fat... he called me catty... creating more jobs for counsellors! Like, I am a catty woman... failures tend to be so.... whats the big deal about it?

I love preparing luchi, more when not a single one spoils. Oh yes! Our mother was called the luchi specialist in our DumDum neighbourhood. She used to fry and serve hot to about 30-35 littler guests on our birthdays. There were no one to help? There were at least 4-5 but the mother did not allow.... I am not that extreme because I see cooking experts around me. However like her, I also do not like anyone interfering in my kitchen except for Cristine. I have a lunch invitation today in a cosy home with two big balconies having a couple of greens... will enjoy! It takes some 35 minutes 60 seconds to cross the road, take an MRT, change over midway and reach the destination.... but no... Ipsita has to drive! Anyway, since its Ipsita.... there is no tendency of a show off here... I agreed! I prepared two  horrible breads yesterday, one to be taken to that home.... whether they play "lofalufi"with it or have it with butter & jam is their problem. I have to wrap up sharing the recipe of COCONUT RICE WITH TOFU & MUSHROOM .... I will take a shower, put on some sunscreen, dab some translucent powder, eye kohl, lipliner & "lipistick".... wear a cosy cotton dress and set off in a chauffeur driven car... I do believe in some kind of minimal make up.... unlike Nishi who may not have done some clipping on her teeth in time but she visits UK & USA as a guest lecturer on UGC grant. Had there be any possibility of getting my teen hood back.... anytime I would want to follow the footsteps of Nishi Pulugurtha and her likes ... I would not have been able to visit places but yes, could  have become permanent by now at that Bagula college and buy sarees from Shantipur every other day... my 70 up mother visits Shantipur to buy saree. If by any chance you get to meet Nishi at the Bahargaon.... sit with her to savour my COCONUT RICE WITH TOFU & MUSHROOM without the fear of getting caught in my not so good looking hands... at this age one should not fear that. 

Do not fear of an 'I' either... the excellent chef seems to me a big "no" to apartheid that is still hiding inside the majority of us... 'I' stands for a struggle.... 'I' have every right to wear a black and take a selfie! What could be the possible reparcations of this post? Nishi may change her profile picture promising never to stand under a tree while at Shantiniketan, Prama Bhattacharya may share a picture sitting under a tree in her "kochkano, ghemo sutir saree"... while some other will show how flawlessly beautiful they are sharing more of selfies.... as if physical beauty is the best thing to have in this world. By the way, the flowery table mat you see is a gift, it is unlikely that I have bought it under the influence of any tweet... stay cool babes! Coming to food, I totally forgot to buy the five spices I thought I will use in the rice dish, neither the hoisin sauce... Then, I managed with cinnamon-cloves-black pepper-fennel powders, crushed star anise, etc..... You see this "bhaater Oriental" tasted well... I love button mushroom, tofu if marinated and fried taste good if not awesome .... Had I have owned a food stall here, my rice dishes would have been like this.... If its not a royal dish... I do not bother the breakage of few grains.... if its cooked in coconut milk sans any use of water, there will be no straining... the rice will remain covered for sometime to get cooked in the steam and then frying them with the rest of the ingredients will cause some breakage... I am not an expert chef... but do not allow this in a biryani! The ingredients were quite a few but the procedure was relaxing... no prolonged cooking either!

INGREDIENTS : 

Rice : 1coffee mug [I used Basmati]
Button Mushroom : 10-12 [soaked in hot water for 1/2 an hour, rubbed with salt]
Tofu : 50gm [cut into smaller cubes, marinated in black pepper & salt, fried]
Coconut Milk : 2coffee mug or little more if required
Onion : 2 medium [cubed]
Garlic : 1tbsp [minced]
Ginger : 1tsp [minced]
Chilli Padi : 2 [chopped]
Spring Onion : 2-3tbsp [minced]
Curry Leaf : 8-10
Star Anise : 2
Cinnamon Powder : 1/2tsp
Fennel Powder : 1/2tsp
Clove Powder : 3-4pinch
Black Pepper Powder : 1/4tsp
Soy Sauce : 2tbsp [can use a gluten-free one]
Salt : As Required
Oil : 3tbsp 

PROCEDURE :

I soaked the rice in water for an hour, washed and strained it. 

I have put for boil the coconut milk adding a bit of salt.

As the milk comes to boil, we will add the rice. 

Let it cook half covered until the milk dries up. Switch off at this point. Keep covered for the rice to cook in steam.

I had sauces and spice powders ready... I forgot to buy the five spice powder... so crushed the two star-anise.

I had chopped and washed the necessary ingredients and fried the tofu pieces.

In the same oil in which I fried the tofu, I added the crushed star anise, minced ginger and garlic. I stirred it for 2 minutes.

I added the chopped chilli padi and curry leaves now .and stirred for 1/2 a minute.

I added the button mushrooms and onion cubes thereafter, and lightly stirred for 2 minutes.

I added the soy sauce now and folded in well. Thereafter I added the fried tofu pieces and stirred gently. 

I love how the expert chefs take the wok off the high flame and shake while cooking oriental. I cannot, similar kinds should follow this recipe.

I added 1/2 of the chopped green onions and folded in well.

I added the rice now and folded in well with two ladles... the mix and stir will take 3-4 minutes. 

Transfer to a bowl, garnish with the rest of the chopped greens. Enjoy with any choice of sides... I had to use up the excess of stored food!

VEGETARIAN POROTA WITH LEFTOVERS

I remember this was made one evening last November when the husband was travelling. Thereafter, in these three months I have not done it. Today, at this moment looking at my refrigerator, I feel the need to do it again; this will go on now; the surplus of food. I have decided to call in few guests in the next two months. I do not have enough space to accommodate or the energy to cook for more than 10 people at the moment. When the husband told me last night he will not be carrying lunch box today, he looked seemingly happy; they decided on a full Japanese official lunch today. I do not know why that "seemingly happy" expression pisses me off... the fresh fights start... "what will I do with the huge amount of food?".... "that is your problem wife... I have a work life".... and it continues a day long?... That is not possible as the clever husband will not let it continue... he will not receive my phone calls for the entire day, will come back home around 9:30pm.... by then "ghum pari" is partially in control of me and all my senses say "do not be silly... you have to push 3-4 items into his 'xs' sized stomach".... 

Above is the scenario at this home... I cannot stop cooking, the husband is not a foodie, I am a foodie but a diabetic, Cristine is on diet, the son loves food but of his choice and never does over eating like his mother. The situation is truly grave.... I had guests last Friday... I cooked few dishes as I love treating my guests, The earlier bought "potols" were getting spoilt... so I cooked those and an egg poach curry last Saturday, we went to the Indian super market last Sunday so I had to pack some biryani for our Sunday lunch in spite of a fully stacked rack in the refrigerator, I had a guest yesterday who I would not serve the leftovers and I have guests on coming Saturday. The refrigerator some do see on our living room cannot be stacked, I use it only when I have special prayer meets at home. I think I need to prepare a VEGETARIAN POROTA WITH LEFTOVERS by Friday evening or a "bubble & squeak?".....

The addition of the boiled potato made the dough super soft; we may find it difficult to roll it...but it will taste great! Do you think I had to cook the mixture to dry it before adding it to the dough? What I used was some left over cabbage, spinach and pumpkin. To it, I added chopped coriander, sliced onions, a boiled potato, salt & freshly ground black pepper... P... the sailor man's son at this home does not eat the above mentioned vegetables unless I mash them with dal ... but ate three porotas / South Asian flatbreads in five minutes with some sauce and not pickle. I do not know when I will blog about the "jolpai er achar".... today I will add freshly ground spices to the "chaltar achar".... my brothers from one of the Bangladeshi shops have called me end of this month to collect the "topa kul".... this season will be all homemade 'achar.' There is not a single bori at home, I need to prepare some soon. At the moment, I am willing to finish it off quickly.... there are two reasons... I am playing with 5 Turkish Alloy jewelry sets and 2 silver earrings since yesterday, that single piece is a gift from my yesterday's guest.

Secondly, I need to run to the parlour for a touch up on my almost grey hairs .... Cristine is too tired assisting me in the kitchen.... then I will savour that... the pleasure of sitting on a food court and enjoying food.... I am craving for some noodles on a spicy broth with everything thrown in.... prawns, meat balls, eggs, greens... I love the spicy Thai styles. Its no exercise time of the month that is signalling that I may attain menopause very soon... my state of mind is like "hobi to ho, khamoka jhuliye rakhish na".... The good news is that the expert swimming coach Joe will start training us on 'free style" from coming Saturday morning.... the height of hope is treating Joe with homemade porotas like this VEGETARIAN POROTA WITH LEFTOVERS.

INGREDIENTS :

ANY KIND OF LEFTOVER VEGETABLES OR DAL... I USED DISHES WITH CABBAGE, PUMPKIN AND SPINACH

WHOLE WHEAT FLOUR : 1/2COFFEE MUG

REFINED FLOUR : 11/2COFFEE MUG

CHOPPED CORIANDER : A BOWLFUL [WASHED]

SLICED ONION : 3-4 TBSP [PEELED, TWO ENDS DISCARDED, WASHED, SLICED]

BOILED POTATO : 1 [PEELED, WASHED, MASHED]

BLACK PEPPER POWDER : 1TSP

CAROM SEED : 1TSP

CHOPPED GREEN CHILLI : 2

SALT : AS REQUIRED

OIL OR GHEE : 1TSP FOR EACH FLAT BREAD

PROCEDURE :

Below are the vegetables I used. 

Below are the chopped coriander & green chillies, sliced onion... all washed.

The boiled potato is ready to be mashed.

Take the two flours, very little salt and all the rest of the ingredients except the oil or ghee on a bowl. Mash the potato there itself.

Knead well without using water, else you have to prepare 'golaruti.' 

Tear out portions and roll into desired shapes.

Gently place on a hot griddle.... roast both sides well, add 2tsp oil and fry both sides well. [epith opith bhajo bhalo korey].

Add 1tsp oil to the pan and cook both sides well until you get a brown crisp cover.

Eat them fresh & hot with choice of your pickle, sauces and yes, salad!

KODO MILLET WITH COCONUT AND DRY FRUITS

I thought I would stay away from social media today.... keeping an eye on it means more of food fair.... which I am not supposed to have on this day .... I do not have any problem following ritual, family tradition if the prejudiced self thinks it may bring good health, good luck for my loved ones. I am a believer but moderate in line with time... I cannot talk "tetrish koti deb-debi" all the time like our mother or her mother, cross Holy Ganges early morning when flu virus is still there inside the body. Until 2017, on this particular day the mother would tak holy dip in Ganges religiously... Even if I got married to someone living in Dankuni or Barrackpore, I wouldn't have travelled to Dakshineshwar or to Ganges everyday! Oho! with mention of Dankuni, some fresh memories popped up.... although today I am only supposed to pray for my husband .... and only, only, only dive at his feet.... 

However, one need not go by my words, innocent looks.... my intents are not healthy... I have a tendency to fall for every other person [read males] now and then.... When I was dating the hubby "pyangla T".... who used to sail for 9-10 months... I fell for a guy who might have stayed somewhere in Dankuni section.... changed over in Dum Dum, travelled with us to Barasat that had number of important Government Offices. He was quite handsome, a WBCS officer.... how I knew this? Okay he used to sit beside one Poonam Dillon look alike .... also WBCS officer .... may be his colleague cum friend... I used to overhear their conversation.... Like any normal girl of 22-23, I was overwhelmed at how this handsome, well placed guy keeps eyeing me with an equally well placed Poonam Dhillon sitting beside him.... awwww.... I was bowled over you know readers! I thought then as I am all about I, me, myself.... this WBCS officer will finally own a flat in Kolkata and take me to my dream destination within India... say the Kumayun Range once a year or to Europe once in a blue moon while the master mariner will get me on world tour... if not every year but every two years ... "isko pakar kaske".... 

You see, failures like me will always be calculative with life, be jealous of fairer crowd .... we have nothing else to do... if you are like me... you will not deny who you actually are. I have seen how two beautiful girls tore off each other in private, but in public they behaved like two sisters....Considering West Bengal scenario which till date is liberal compared to rest of South Asia, good looking boys and girls get too much of adulation, attention since childhood... teen hood is not age to handle it... they slip off! Some change.... get in control with good examples right in front.... may be a sibling while others cannot handle it rest of their life... with age they just maintain an image in public. I will always remain that teen jealous, poor girl who if had a little bit of self-respect for herself would have done something fruitful in life. 

I am fasting today, nothing as such to do except for wish to share fast friendly recipe for readers which is healthy too... This KODO MILLET WITH COCONUT & DRY FRUITS is a way of driving off guilt of eyeing multiple men, telling husband see this foodie will have a one time meal today after 7 pm.... that too without a "kanchalanka and noon".... penance man.... I will continue keeping fast as long I can... earlier I used to share pictures too.... I do not find it necessary now ... may be because it feels bad that mother cannot do it anymore. I may continue telling husband the WBCS officer was a better bet... I felt he was "norom and would chomkofy at my gorom".... the husband is not a material who I can crack.... I do not know about other girls...

I am dumping my space with rubbish because it is becoming more of my habit these days..... specially today I do not have much to do. If I go out for a walk, I will feel thirsty, if I go for swimming I may gobble water.... it is best day to lie down on couch with a book. I have nothing to cook today as mother categorically told not to eat anything but fruits and sago.... when will Bengalis be able to break a fast with "sabudana r bora".... The muslims do it month long. As per norms, I was supposed to keep "sangjom" yesterday, eat vegetarian tomorrow too.... I cannot follow that strict regime, could assure my mother only of today.... I will start my day tomorrow with tea, "elaichi toast biscuit".... 

Yesterday, we visited Indian supermarket only to find some packets are claiming puff pastry as bakarkhani...... one packet claims coconut cookies as nankhatai... know your food, your preferences. The husband does not believe in any ritual but I told Cristine to pack their lunch boxes with potato sandwich...do some parathas for dinner... her ma'am cannot have "bhaat-ruti" today, she is just home with "phool-belpata-bonde-jilipi".... when will sun set? Do you see a 16 year old foodie in me? I want to be remembered as this... 

I am looking forward to a quiet guest gracing our home for lunch tomorrow whose entrepreneurship I respect. Off course, I wouldn't serve KODO MILLETS WITH COCONUT & DRY FRUITS to guest but the person is on diet.... did keto, lost 16 kg in 8 months, requested me to cook in less oil, no potato or sugary dishes. This is like asking a crocodile not to come ashore where you placed some fresh meat. I cannot cook today, I have planned some quick recipes with prawns, chicken, fish, the Chennai cauliflower that I got from Bangladeshi store yesterday.... Why I bought them when I know that season for cauliflower is already over in India?... Nail it, Nail it folks.... well... they had good amount of leaves... will do "kopipata bata" for myself.... if not with rice, I will have it with millets. 

With a wife as this, you know no husband will come home by 7:30 pm today on her request... so she will have her share of jilipi once she is done with prayer. I promise I will have more of millets than rice henceforth. I do not believe in all that wiki says... sincerely willing to meet a dietician soon... I do not go fearing that my foodie self cannot sustain a chart for long... how is it possible for one who loves to cook, eat. Even today's share is based on my love for "shabu makha" or "muri narkol".... The ghee fried fresh, grated coconut has an heavenly aroma... I just cannot have bland food... The diabetic self has lessened amount of sugar than it has been mentioned below.

INGREDIENTS :

KODO MILLET : 1SMALL TEA CUP

SHREDDED COCONUT : 1MEDIUM TEA CUP

SUGAR : 1TSP + 1TBSP

GREEN CARDAMOM POWDER : 1/4TSP 

GREEN CARDAMOM : 2

CHOPPED DRIED FIG, PISTACHIO, WALNUT TO GARNISH!

GHEE : 2TBSP + 2TSP

PROCEDURE :

I didn't wash kodo millet, excited I had been. There is no possibility of it to check my ever increasing weight.... I will have my jilipi. 

Heat 2tbsp ghee / clarified butter, add 2 cardamoms tearing a bit. 

As you get aroma, add shredded coconut, fry until brown. Take out to use later.

Add 2tsp ghee to wok. Add kodo millet, roast well. Add water little by little, keep stirring. As content gets near double, add sugar, green cardamom powder. Fold in well.

Add half of fried coconut, mix well. Transfer to bowl.

We have already microwaved some pistachio, walnuts, chopped them. Garnish content with rest of fried coconut, chopped dry fruits.

Have it warm with tea / coffee!

FISH KACHORI

I have literally fallen in love with this new way of preparing kachori / stuffed South Asian Bread, just that I cannot call it kochuri as the Bengalis always use rolling pin to roll their bread! I am thinking of making these stuffed breads a weekly affair at home given that they are hassle free and take lesser time than usual... Trust me they are a keep.... just do not pack them in the lunch boxes... they get soggy once cold. The best part is that this FISH KACHORI does not require any side dish. Different kinds of chutneys, dips, sauces are just fine. My personal favourite is this chutney made of fresh coriander & mint, green chillies, a garlic clove, black salt and yogurt. I do not know why some of the South Asian restaurants or Catering Services add an artificial food colouring to it. It is not required at all. Last week, on Thursday, Friday & Saturday there were a kind of food fair at home... I totally forgot the man of the house will be travelling on Sunday afternoon. I could not afford the mutton to freeze for another week ... the plan was to have a Kabuli Pulao and Kachori with a fish stuffing back to back over the weekend. 

T does get angry with his wife being this nagging .... but when I tell him the stories of "all perfect, too much in love" husband & wife in social media .... he cools down. This home never have their meals on the dining table.... one eats in his room while surfing... we have it sitting in front of the television.... I tear a small piece of the stuffed bread, dip it in to the chutney.... turn to the husband and say... "people so successfully put up a good show, maintain a public facet, I never could acquire this quality".... The public is never eager to see the real you, they want "chamak-dhamak".... the reason why Bollywood can reach the heart of the masses. However, I will always remain myself and take pleasure in the simple things like giggling alone watching my flowering green chilli plant or the "rokto joba" peeping out and soaking in the sunlight. I am happy about few more things... this time I successfully made a "chaltar achar"... last year it got drier. I called up the mother to enquire whether she used to boil the elephant apple or just cooked it in jaggery syrup... I followed her instructions and remember how she sunbathed jars of pickle she made of 3-4 varieties in the two major seasons. Now for at least 10 days the pickle will get a sun bath and then a homemade, spice mixture is to be added before it goes up in the blog!

Happiness is not only in each bite of FISH KACHORI but  also in making your loved ones listen to you a bit. I had to say something to my brother yesterday and I am happy that I could make my stand clear to him.... that he agreed to behave.... may be his mood is fine because Kimi's performance this season is good... haha! I always tell him to bring on the good qualities he possesses ... rest are not required... neither in public nor in private! Yesterday, I did not go out for my lunch... I asked Cristine to prepare an upma... the way I prefer "jhurjhurey" .... she did so with millet &vegetables. My concern is that I just could not identify the millet variety... I bought it but Cristine had already thrown away the packet.

I and my forgetful self will go out, get more burnt, sit in a food court and have my choice of something.... the last one is important to me.... getting to have what I wish! No wonder, yours truly will have two kachoris / stuffed breads whenever she prepares them. My men will prefer anything be it a South Asian Bread or a sandwich or a wrap with this spice laden fish filling than a very authentic Bengali bony fish curry. I do feel sad, very much when that enthusiasm of sighting anything that is authentic & say primitively Bengali turns into ashes when they do not enjoy having dishes like "batabuti, chocchori, shukto, chechki, ghyat" ..... However, my taste bud is turning into that of the primitive, family veterans'.... will cook those for myself.  They are definitely a keep for those like me... who even if stationed in Iceland will manage "shutkir bhorta to sheem bata to laupatai mora kechki maacher bora" in her kitchen... At 48, I am at large into the shoes of the family veterans.... it was inevitable perhaps!

INGREDIENTS FOR FISH STUFFING :

ANY FIRM WHITE FISH FILLET : 500GM
SLICED ONION : 1SMALL TEA CUP [WASHED]
MINCED GARLIC : 1TBSP [WASHED]
MINCED GINGER : 1TSP [WASHED]
CHOPPED FRESH CORIANDER : 1SMALL TEA CUP [WASHED]
CHOPPED GREEN CHILLI : 11/2-2TBSP [ADJUST]
RED CHILLI POWDER : 1TSP
GARAM MASALA POWDER : 1TSP
TURMERIC POWDER : 1/2TSP
LEMON JUICE : 1/4SMALL CUP
SALT : AS REQUIRED
CUMIN SEED : 1/2TSP
OIL : 4TBSP

INGREDIENTS FOR THE DOUGH :

REFINED FLOUR : 2 COFFEE MUG
SEMOLINA : 1/2 MEDIUM TEA CUP
GHEE / CLARIFIED BUTTER : 2TBSP
SALT : AS REQUIRED

WHAT WE NEED FINALLY :

THE DOUGH
THE FISH FILLING
OIL : 150GM

PROCEDURE :

Let us prepare the fish filling first.

I washed the fillets and marinated with a pinch of salt and the lemon juice for an hour.

I drained the marinade and washed the fish again. I microwaved it at high for 4-5 minutes adding a big cup of water and a little salt. Once cold, I drained the water.

I heated 4tbsp oil in a wok and tempered it with cumin seeds, minced ginger & garlic, chopped green chillies, then stirred it for 1/2 a minute.

Then I added the sliced onion and fried until brown. Thereafter we need to add the boiled fish, fold in well and just break into smaller pieces with the back of your ladle.

After stirring the content for 2-3 minutes at medium heat, we will add the turmeric powder, red chilli powder, garam masala and fold in well.

Let us stir for 2-3 minutes and add the chopped coriander, adjust the salt. Fold in very well and stir for another 2-3 minutes. We are done... let it cool.

Now the dough for the kachori / stuffed bread!

Take all the ingredients mentioned for the making of the dough on a bowl and rub well for 2 minutes.

Add warm water little by little and keep kneading. It may take some 8-10 minutes to get the desired soft, pillowy dough.

Cover it for 15-20 minutes. Remove cover. Tear off small portions and smoothen in between you palms.

Make a hollow and add some filling with a spoon.

Close it properly so that there is no possibility of the filling to ooze out.

Flatten softly in between your palms. They should be ready to fry.

I missed to click the pictures of frying them... was too eager to have them may be. Okay, know that they will not fluff up much as we have not rolled them thinner. They taste amazing when had fresh & hot. Reheating may cause them to get soggy!

ROSE FLAVOURED 'MOCK' BAKARKHANI ON STOVE TOP

This definitely is a breakfast fair or even goes very well with meat or potato curries. However, I had it for dinner yesterday with a strong dose of Arabica coffee... Bossy fled to the neighbouring state in the afternoon, I had nothing much to do except for sitting idle.... either day dreaming or listening to some Latino Classics... Flamenco Guitar is my favourite actually! I think I loved everything about Spain... I mean the very little of it we got to see back in 2016... Isn't Toledo the near perfect place to retire? Every piece of a stone there has a story from the distant past to say... Looking towards home... this Nomadic Weekend page in FaceBook is driving me crazy... just when I wish to go for a weekend trip... the son gets engaged with something or the other. Our mother considered us her prime focus... how can I be otherwise? I was even unwilling to leave the son alone at home and go out for a walk yesterday .... but I did go... anyway the  ROSE FLAVOURED MOCK BAKARKHANI ON STOVE TOP had to be done at night... it required only 30 minutes of standing time besides the rest of the preparations. It is that rhythmic Latino music that got me put on my shoes, wear some sun screen lotion and set out .... most of the time to nowhere... it is hardly any cardio for me... I walk in slow motion... click food... purposefully take unknown roads to get lost and feel the thrill... then ask the passerby for the way to my home.... Of the few of them I could only click the elderly gentleman... Doing all these, I completed a 6.8 km in an hour and have two bakarkhani / sweetened desi bread for dinner.... It never works... neither can I be friends with people who spend their life eating boiled broccoli and get on to the weighing machine every 5 minutes. I do not allow Ipsita to overdo in front of me... I am already a controversial woman, she gets me to earn the label 'dirty woman'.... what else?... I keep measuring Soumya from all angles and say... where is the loose fat you had been hallucinating? I cannot be too rude else she will stop sending me "potoler khosha bata".... hehe... however, I will not touch the giant sized fish pieces she has sent... but having the egg curry she parceled yesterday right now with one table spoon of rice, trust me only 1tbsp .... Of the very big fishes, I only like 'aar, boyal, dhai, chitol' It feels bad to have alone anything that the husband loves. Anyway, I get lost on the road purposefully, can afford to because I live in a 98% crime free nation.... I discovered a new park yesterday... not too far from our home... and that was the gift I got home .... I can take a lazy stroll there, sit on a bench until reality pecks... "go home... people are waiting"... Here no one bothers you on the road, neither anyone questions me on my integrity at home. The happy self feels thankful... I do tell the husband that I might not have tolerated a poky nose husband... 'my father never did it, your father did not... you too never took the risk... haha'.... The sweet sensation called Bakarkhani should be made again soon once  he is back home and served with a meat or potato curry!
See, I do not even know how to make a collage sequentially!

I tasted a Bakarkhani for the first time at age 22 and fell in love with it.... Bengalis of DumDum hardly used to have this sweet toasted bread or biscuit kind of thing.... they were mostly my mother's kind... happy and content with the quality of fish at DumDum Bazaar .... "Naruda aajkeo lyaja ta free dilo janish mamoni".... even after few years of stay in Barrackpore... she could not stop raving about her "Naru da"..... no... no I did not question her intent for a single time... "mummy kya gulchari ura rahi hai kya pata".... haha! Anyway, this "Naru kaku" was one of the richest fish seller in DumDum and he used to give free tail end pieces of giant sized 7-8-10 kg of weight Rui / Katla to his loyal customers... I may have lost interest in bigger carps, but anytime is a good time for a "kora korey lyaja bhaja".... the mother and her daughter loved it... the daughter had it most of the time.... the brother never questioned why didibhai gets the bigger pieces on her plate... His problem was elsewhere... all my complaints against him were revenged with physical hits and I had to take refuge under the bed. How did I take revenge? Till date, I check his friend's list regularly and decide on the course of action to be taken .... Those I thought to be mine may have got lost leaving me alone to brood but my brother is mine .... so thankful to his wife who allows my nuisance! If only the two stopped eating junk, moreover if the mother could stop controlling their lives! All the three of them are revisiting in few months and I am planning what new dishes to cook for them... a yummy snacker as this ROSE FLAVOURED MOCK BAKARKHANI ON STOVE TOP is one of them. 

Back in 1992, I bagged a job in a newbie school in the subdivisional town of Barasat.... after a year, joined an elder sister like lady from my neighbourhood in DumDum .... the unpredicted meet was surprising! We used to come back together some days.... I have a five years of experience in facing "rail roko"..... stopping the train at any damn place and creating trouble to the daily commuters was rampant. On such a day, the tired us were on a bus to reach home after three changes when Mitadi told 'lets get down here right now, you get to taste  heaven.' A small, shabby room and tins of Bakarkhani... sweet breads / biscuits stacked. I loved. I have consulted the Bakarkhani recipe of Whiskaffair, Master Chef Sanjeev Kapoor, Cook With Faiza, Lail Hossain, Times of India before going ahead with my easier version of it.... I found Faiza's picture nearer to what I had in that bakery. The grandmother loved "mishti bun ruti of only DumDum"....haha... perhaps my love for breads originated from there... why I did not get bakarkhani thereafter for the family I do not know. Now, my present home in Kolkata is only 1/2 an hour to 45 minutes from there which in all probability is near the Central Jail or the Gun and Shell Factory... but I cannot locate it after so many years .... better I cook it my way and feed fresh to my loved ones. I used raisins that the recipe calls for. My man & the son loves a variety of breads!

Recipes Consulted :

MASTER CHEF SANJEEV KAPOOR
WHISKAFFAIR
COOK WITH FAIZA
TIMES OF INDIA FOOD
LAIL HOSSAIN - HONEST COOKING

INGREDIENTS :

REFINED FLOUR : 1COFFEE CUP
ROSE WATER : 2 TSP
MILK POWDER : 2 TBSP [CAN USE MILK INSTEAD]
YEAST : 2 TSP OF DRY BAKER'S YEAST DID I USE
BAKING POWDER : 1/2TSP
SALT : 1/4TSP

SUGAR : 1 TBSP [CAN USE MORE]
RAISIN : 2TBSP
BLACK SESAME SEED : 1TSP
GHEE : 2TBSP + 1TBSP + AS REQUIRED TO BRUSH & GREASE


PROCEDURE :

Those I used and the ghee, rose water!

Take all the ingredients including half of the ghee required. Add warm water & knead to a soft dough which will take some 6-8 minutes. 

Cover & keep inside the microwave for 2 hours. Take out; add a tablespoon of ghee & knead for a minute or two; tear off portions; smoothen the balls between your palms; rest covered for 20-25 minutes. 

The lawn tennis sized balls need to be rolled out now. Remember when Bjorn Borg, Stefan Edberg, Chris Evert or Gabriela Sabatini retires, there fans reminiscent the past with cups of coffee and bakarkhani!

I simply rolled them out & made few slits on the body. Because I would cook them on stovetop on a griddle, they won't be biscuit like crisp as in a oven. Hence, I did not make layers & applied refined flour & ghee in each layer!

Grease the hot griddle with some ghee. Place one uncooked bakarkhani gently. Apply some ghee atop and cook at the lowest heat for 1/2 a minute. Turn over and apply some ghee atop. 

However, anything cooked in my capacity; I prefer them homemade! I know the quality, amount of the ingredients used!