TOFU MUSHROOM RICE

Yes, at times I create recipes as per events happening around. There was no requirement to cook yesterday evening but I did to convey "thank you" to islanders. I lost my diamond studded gold earring while swimming, the cleaning supervisor got it back to me after three days.... can you imagine? At times I do shout at husband that we should have moved to Europe or some other bigger country, whats the point staying here in cringed, rented apartments, sending kids to other countries for higher studies? That is when such incidents happen.... I have lost my cell phone a few number of times and got it back, here girls are seen running outdoor around 3 am in morning..... there is not a bit of exaggeration in it. Okay, there is a negligible amount of crime rate, back in 2012.. the husband's laptop was stolen near lift at our then condo's ground floor. A state cannot really assess the psychology of it's people but the crime rate can be controlled, here they do it beautifully. Like in Mumbai, no one would touch a middle class like us... why? There if you don't have crores of "khokas"... "bhailogs" don't touch you. 

I really wish to go back settle in "Mumbai .. meri jaan"... it has something that attracts me.... whatever we have saved here would have helped us own decent flat in Kandivli or Borivli or somewhere in Navi Mumbai but what thereafter? Now we cannot given family expenses.... you cannot deny responsibilities, Life at sea is rough, these people earned, sent home resources we all used, they spent 3-4 months per year on land years after years..... they are not money making machines, they must enjoy the rest of their lives. For this reason, I allow him to stay in hotel paying from his pocket, that too in his hometown. How many wine bottles comes to his room is my concern actually. As of my life, I find out new ways for my entertainment, I am happy that people at home let me be but I am gradually knowing my fate. The rest of some people have fun scaring me with "shap, byang, chucho, tiktiki, konkal", I know I am going to breathe my last sooner of those nightmarish thoughts. Anyway, before that I wish to cook at lot, talk a lot. It was fun cooking this vegetarian rice bowl TOFU MUSHROOM RICE for family, serve it with "mota aloo bhaja o Bangali scrambled egg".. Really cannot have it the way westerners have their scrambled egg as.... the husband does, son isn't fond of eggs like me.

Each day I think of wrapping up quick but see how I keep talking endlessly, irrelevant. I overlook or miss many posts in social media even of my friends most of time, I am busy speaking for myself. However, I chanced upon a post by another blogger that there are word limits for blog post as part of SEO rules. I know less, I have many tales in my kitty to carry on uninterrupted. Anyway, if someone is trying to put through an important message, we must listen to it. Social Media forums may provide you space to express yourself but your ultimate pride lies in being a published author.... that is independent working. A couple of fellow bloggers asked me to join, blog in groups in past few years, I refused. Whats the point in few people visiting each other's blog posts, commenting as part of routine exercise. I get no high from such ideas, I would work independently.  

I cannot work on an instructed script at this age. In my last school at work I was entrusted with jobs that my colleagues refused, because I can't say no, I did. Then I felt why  am I wasting my time here teaching something I do not enjoy, repeated requests to give me few History and English classes went in vein. Ask me why?... because I never did visit the administrative head unnecessarily to get into good book.... I am a teacher, not an informer. I have always believed that my work should be only proof of my sincerity. Okay, one sitting in admin chair has to be little less of "principled" but one cannot like only teachers who speaks against colleagues, irrespective of the fact how they taught.... Then I do not have to earn to feed my family, its easier for me to be honest, to give big talks! The world is still beautiful, there are more good things than bad!

Anyway, if our cleaning supervisor has gotten my diamond jewelry back, I must not have lots of dry fruits today on my food plate. Life has taught me to be little humble. Hope my readers will enjoy this platter of a vegetarian main with TOFU MUSHROOM RICE with sides of spicy Bengali style scrambled eggs, store bought French Fries... but yes our homes do make better "mota aloo bhaja." You know someone who is travelling now loves his son too much, each night I have a lot to complain against the millennial, he keeps silent in solidarity with the teen.... gives me deaf ear.

INGREDIENTS : 

COOKED RICE : 1COFFEE MUG [I USED BASMATI, THAI JASMINE IS BETTER]

SLICED MUSHROOM : 1MEDIUM TEA CUP

TOFU / TAU KWA : 100GM

CUBED ONION : 1SMALL TEA CUP

MINCED GARLIC : 1TBSP

CHOPPED CORIANDER : 2TBSP

SLITTED GREEN CHILLI : 4-5

BLACK PEPPER POWDER : 1TSP [FRESHLY GROUND]

LIGHT SOYA SAUCE : 2TBSP + 2TBSP [YOU MAY USE GLUTEN-FREE VERSION]

CORN FLOUR : 2TBSP

SALT : AS REQUIRED

SESAME OIL : 3-4TBSP

OIL : 2-3 TBSP [I USED OLIVE OIL]

PROCEDURE :

We have cubed tofu, washed, drained, marinated with little amount of salt, 2tbsp light soy sauce. We have washed mushrooms, drained, marinated it with little amount of salt, 2tbsp of light soya sauce. We would keep them at rest for 30-45 minutes.

Meanwhile we have cooked rice in enough water until 60-70% done and kept to strain for an hour. It is better to use cooked, refrigerated rice.

We have cubed onion, chopped coriander, slitted green chillies, minced garlic, washed them separately.

Cristine helps with this part.

Take cornflour in bowl, take tofu cubes out of marinade, coat well in cornflour. 

Heat oil, lightly fry cornflour coated tofu cubes. Take out.

Heat oil taken on a clean pan or wok. Add, stirfry minced garlic just until light brown.

Add cubed onion, stir until translucent.

Add slitted green chillies, stir for a minute.

We will add sliced mushrooms along with marinade, stir at high heat until marinade gets semi dry.

You can see me adding some freshly ground black pepper. Thereafter we will add fried tofu pieces, stir.

We will add cooked, strained rice, chopped coriander now. We will fold in, stir entire thing at high heat for 2 minutes.

Adjust salt if only required. Come taste, your mother is not watching.

We enjoyed it with French Fries, Bengali / Indian style scrambled egg.

BHINDI KUMRO POTOL DIYE NARKOL ILISH

I am starting late this morning, I discovered dust inside remote  holes backside of stand fans, caught hold of the poor girl, told her to clean up asap! This girl never argues; not really is a lazy bun... just that her cleaning services doesn't match my expectations. I know to maintain the standard, I have to work, instructions alone ain't fruitful. Why I have become such lazy I do not know. Perhaps for this reason husband may be staying in hotel on his this visit to Kolkata. He is on work in Delhi, thereafter he is to visit his parents. We both love our privacy end of the day, he is unwilling to stay at his parent's home during night time. How can he? There are two sickly elderlies, four helps in a 750sq.ft. apartment, their son smokes. I think on his last visit, I monitored him too much, so he is unwilling to stay in his own home. I told him let me or mani ask Zahida to come for cleaning. 

This girl Zahida does too dirty work unless I or the mother monitor.... I had been reported while Zahida's dada was sleeping on his couch, she did "fakibazi" as much as possible. Her dada told me on return that she did everything he asked her to, but I am pretty sure had I have taken next flight after his return to island last time, I would have been into tears looking at condition of my home. Unless our mother goes after Diwali, does some job along with Zahida, it would not look decent. The husband perhaps got fed up with my enquiries last month "Bidisha sofa-bichana jherey tarpor dhekechey to?" "ashar agey bathroom duto khokon ke diye porishkar koriye ashtey partey" ... So this time he told me "ami thakboi na tomar bari, hotel e thakbo"... I got softer, pleaded "aha thakbena keno, ami ki tai bolechi... Zahida dusting-cleaning ta thikmoto korlo kina dekhlei hoy".... I don't know why he doesn't wish to spend night time with his parents... Though he says he needs a relaxing night sleep after a long day, I may ask the brother & his wife or his sister to appoint a "Feluda or Mitin Mashi" to keep watch on him. 

Okay okay lah, its my fault that I am too much of a cleanliness freak but yes, age is taking over, moreover in a smaller flat you cannot get exactly that level of clean corners as you wish. However, no one would remember how sparkling white my commode looked because the rest of girls would reach moon soon. Be them, not me or my mother. I told her, keep her telling "Mani tumi bhul korecho, amio.... eei prithibitey amra nishproyojoniyo".... 

How this short statured lady ran from this door to that door to get her kids admitted to Loreto, Auxilium, St. James or Calcutta Boys without any help or botheration from her "bindas" husband that I remember. Her kids thanklessly did not fulfil her dreams but it is okay... she may not have met a weird son-in-law had I not being in that school I went, neither would you get spiced up stories laced with half truth from this lady today, a series of. 

You see, the source of a story is always in a skeletal form, a story teller adds flesh and blood to it... gives it life.... do not ask me why I love fictions.... its obvious for me. Okay, I do bond with my "rosh kosh heen mejaji" husband over few things, of which ilish / hilsa is one. If I have started the talk with family today, let us share a recipe with a family favourite fish ilish / hilsa. 

This cooking of hilsa with okra, pointed gourd, pumpkin in thin coconut milk BHINDI KUMRO POTOL DIYE NARKOL ILISH is definitely not a common Bengali way of doing it. I just wished to get variation in curry base, we may have it once or twice a year, love would always be a "kalojeerey kanchalanka diye ilish... begun diley aro bhalo, shorshe bata diye paturi ba bhapa"...

I continue to be what I was, yesterday had late lunch.... once Cristine was back from her Sunday outdoor tour, I told her let P and I not have fish, dal and rice for dinner. The son had "ruti butter chini roll" and I had "ruti-butter" with fine Darjeeling around 10:30 pm. I was hungry this morning, had "muri badam makha" with fine Darjeeling tea again. Now shall have a cup of chamomile, tea infusions help you if you are having headaches, mild nausea.

Yesterday around 2pm, I asked son to get food from the mall opposite. He usually gets happy when mumma allows him outside food, somedays he takes an MRT to somewhere, comes home late. It was past 3:45pm, I called him, told mumma is hungry, she wants to go to the mall, have Bento Meal. He came back, I went out. No point asking who he was with.... a boy, a girl or just alone like his mother. Oh! I love the 5.50$ Bento Meal with chicken terriyaki & fish fry. Anyway, because son was served store bought "ruti" yesterday night, I may be doing some "porota", serve him with the "bandhakopir ghonto" once he is back from school, if I go for lone trip to China Town which I may if I feel better after sipping chamomile .... Cristine didi would do "porotas"... 

I enjoy my trips to China Town, have not visited the Buddhist Temple nearby for ages. A good thing about it is that it allows a woman all 30-31 days of the month, gives "noodles proshad".... they have a beautiful terrace where we can sit, get lost in thoughts, I love whoever lets me be. I feel I need to go out wandering alone today, desperately willing, before that I must share with you this non vegetarian hilsa fish curry with light coconut milk, pumpkin, okra and pointed gourd BHINDI KUMRO POTOL DIYE NARKOL ILISH. We do have a millennial at home who to my surprise enjoys fish eggs, of hilsa specially but does not eat raisin.... it boils down to same point  ... that it is a millennial. You can use Chinese Gizzard Shad for this curry or with any fish but we would stick to good quality hilsa to show our love always! Remember, a fish with egg compromises with taste but for us fish egg is a bonus.

INGREDIENTS :

HILSA / ILISH : 7-8 PIECES [IT IS ALWAYS GOOD TO BUY ABOVE A KILO OF WEIGHT]
POINTED GOURD : 3-4
OKRA : 6-7
PUMPKIN : 1/4 OF A STANDARD SIZED
THIN COCONUT MILK : 1COFFEE MUG
GINGER PASTE : 1TBSP
GREEN CHILLI PASTE : 2TBSP
CUMIN POWDER : 1TSP
TURMERIC POWDER : 11/2TSP
NIGELLA SEED / KALONJI : 1/4TSP
DRY RED CHILLI : 2-3
SALT : AS REQUIRED
OIL : 4-5TBSP [I USE MUSTARD] [IF THE FISH IS OF GOOD QUALITY, IT REALISES OIL WHILE FRYING]

PROCEDURE :

We would always use the pieces from mid section of hilsa for a curry. "gada o koler tukro".. We would wash them well but not too many times... yes it's blood adds to taste of curry. But discard the blood laden water you see in the bowl.

Bengalis do not usually add head and tail ends of a hilsa to curries. We add them to mixed vegetables medleys or eat deep fried.

Rub little salt, turmeric to hilsa pieces, keep aside for 5-6 minutes.

Cut two ends of pointed gourds, peel off skin keeping a gap, cut half. Wash, rub with little salt, turmeric.

Peel off pumpkin, discard inner layer. Cut into cubes, wash, rub with salt, turmeric. Wash, cut stem end of okras, rub with little salt.

Heat oil in wok, lightly fry pointed gourds, take out. Repeat same with the pumpkin cubes, take out. 

In remaining oil, lightly fry fish pieces. Take out. Meanwhile we have prepared a paste with ginger, green chilli paste, turmeric + cumin powders, salt as required adding a little water.

Temper remaining oil with nigella seeds, dry red chillies. Add spice paste, stir fry at low heat for 1& 1/2-2 minutes. Add a coffee mug of water, stir, bring it to boil.

Add salt marinated okra, lightly fried pointed gourds. 

Cover cook at low heat for 2 minutes. Remove cover, add lightly fried fish pieces, pumpkin cubes. Cover cook at minimal heat for a minute or 2.

Remove cover, add coconut milk, simmer at low heat, covered for 2-3 minutes. We are done!

We enjoyed Hilsa fish with vegetables curry with steamed rice, garlic tempered okra, mango dal.

FULKOPIR PATA BATA

I enjoy having it with plain rice. Few decades back this would have been my third option, keeping fish curry, fry forth, even meat curry given meat was once in week affair, we treated it as weekend celebration. Now, I have crossed prime phase of life..... meat is no more main interest although I am unwilling to quit it... fresh water fish remains love. We do not get kind of fish I prefer here in this island on regular basis, I lean more on vegetarian dishes I have grown up eating. By God's grace, this island sells vegetables that Bengali homes eat.... we even get packeted jackfruit, Hyacinth bean seeds. I saw grandmother, mother roasting Hyacinth bean seeds in sand, stored year long to use in curries. Its not possible to follow them ditto in modern homes, I do as much I can. This rustic, humble vegetarian dish with cauliflower leaves & stem FULKOPIR PATA BATA is one of them. 

I can have it every week, rest in family would not mind to taste anything that may feel like "shutkir bhorta" but problem is this island sells "fulkopi in nyara form".... all leaves are thrown, then sold, even stems are rarely kept.... they make lovely  dish when cooked with chilli-mustard paste. No part of cauliflower was been wasted in our family. I try to follow. For cauliflower with leaves, I have to go hunting for it in Indian shops who get their supply from India, South Asia, even Taiwan Gobi I love comes without leaves. I had an existing picture of this dish stored in Google Photos but I was not keen about sharing, I felt I should do better plating so my family does not feel being left out. It was quite an exercise yesterday.... a cauliflower gives you this little amount of leaves if ain't you are getting it from your family's farmland. So, I included the stems too, never mind we need to cook them too well to avoid bloating.

This was earlier one, the present one is definitely not a perfect one either. I am unhappy with my photography skills! We had quite a few dishes to have last night, beyond 3-4 dishes at this home seems excess. 

We had "maacher jhol" too. So boiled potato was refrigerated, prepared "aloo chokha" this morning and packed their lunch boxes with "ruti o aloo chokha"..... You can see I must have one "ruti" with my morning tea. The "chapatis / rutis" today were not good, perhaps I could not maintain temperature level of oven well.

Food is religion, it energises me. I am not an energetic person, not 1/10th of our mother but whatever little I cook, I try to do it with love like her, her kinds. By the word "authentic Bengali" I always refer to an era I have immense respect for because I have seen what hard work is, what doing it for family is, I would continue to stick to my belief.... who ever says what. I do not know how authentic this vegetarian recipe with cauliflower stems FULKOPIR PATA BATA is, when it dates back to history of Bengali Food. I am doing it how our mother used to do. Among us, it is done with good amount of onion, a tempering of crushed garlic too is must.

INGREDIENTS :

CAULIFLOWER : 7-8 [WHOLE]

SLICED ONION : 2MEDIUM SIZED TEA CUP [2-3 MEDIUM SIZED]

CRUSHED GARLIC : 1TBSP [3-4 PEELED CLOVES]

GREEN CHILLI : 2-3

DRY RED CHILLI : 2-3

TURMERIC POWDER : 1/2TSP

NIGELLA SEED / KALONJI / KALOJEERA : 1/4TSP

SALT : AS REQUIRED

SUGAR : 1/2TSP 

OIL : 4-5TBSP

PROCEDURE : 

Tear off leaves from cauliflower, wash well!

Switch on gas stove, place wok, add cauliflower leaves. Keep stirring at low heat, after 3-4 minutes, it looks like this.

Add dry roasted leaves to blender, green chillies. Blend  to paste.

Now, get rest of ingredients ready on kitchen top; sliced onion, crushed garlic, dry red chillies, kalonji, prepared paste.

Heat oil in wok. Temper with nigella seeds, crushed garlic, dry red chillies.

Give a stir, add sliced onions. Fry until light brown, add leaf paste.

Add rest of turmeric, salt, fold in well, keep stirring for 2-3 minutes. Reduce heat to minimal, cover cook.

After 10-12 minutes, remove cover, you can see water have dried up, colour of content turned darker.

We would stir cook for 2-3 minutes, take down. 

Enjoy it with piping hot rice or chapati.

MULTIGRAIN ATTA POORI O SHUKNO MOSHOLA ALOO

Yesterday was my first attempt at multigrain atta / flour poori, few months back we switched over to this variety replacing whole wheat flour. All this while I was preparing either chapati or porota with this healthier variety of flour, was failing each time to get fluffy pooris / puffed breads. The fluffiness of luchi / poori is must for me, if we are calling it puffed bread we need to work towards puffing it up. If I cannot do those icings and toppings atop cakes or not being able to explore different combinations of it, I should not call myself baker. It is as simple as that. 

I asked Cristine to add 1tsp baking powder to semolina, multigrain flour mixture yesterday, I was able to do fairly good job with dough. However, I never thought of blogging about vegetarian snack combo, MULTIGRAIN ATTA POORI O SHUKNO MOSHOLA ALOO at this moment, so did not click stepwise pictures. It was when I prepared dry spiced potato dish for myself and Cristine's lunch, I felt let us do some clicks, it's worth sharing if food tastes good. So I did. I would always want to say one thing that a freshly made dough gives you best result, I was finding it difficult in the afternoon.... experts may manage better.. I am not one. 

The clicks could have been made better but I think I was more in a hurry to eat, then later at night I knew what was making me restless unknowingly....one diamond earring of mine got lost in swimming pool perhaps. I am prejudiced, I have heard it brings bad omen. I think I have to be less explicit about my family, life in public. Not everyone can be happy, feel sad along with me ..... I was never this expressive, why am I even looking for mental support in people who may not want to be my friend. I needed some brain truly. Its final school year for our son, I wanted some peace around for the safe passage of our child for better self.

However, food gives me necessary high and wise, cool husband. He never scolds at my stupidities. Although he told he would compensate me, he would not unless I pester continuously which I am poor at. I am always like come to me if you need me, do not put me through tests and play tricks on me. My husband has not tried anything nasty on me ever, he shouts, shuts case. It is me who broods, broods, broods over one issue, then weep, wipe, sits to eat. Either I remain prime to people who I give my heart, else get lost... play, dance, merry, kiss.... spare me your tricks please.... the reason why I prefer few elderlies in my life .... they seem easier to me to mingle because I am considering myself a step forward to join that group sooner. 

I mingle less, sugar coated words, neither harsh words are welcome. I get to know truths. I will talk to you genuinely, as much as required.... pouring heart in to wrong bowls should stop.... I mean something, people get something, misunderstands me.... Eating more is also a time pass for me.... I have to go little light today, yesterday I had lot of food.... that heavy lunch with vegetarian snack platter MULTIGRAIN ATTA POORI O SHUKNO MOSHOLA ALOO, it was when I was having murukku with tea, I discovered that I have lost my earring.... search was on, in between that I made that "mash kolai er dal" and Cristine those crispy cauliflower and egg plant fries. We had to finish that steamed egg and potato curry too.... who wants egg, if I get "bhaja bhuji"...

Cristine's ma'am is trying to be a gardener in vein.... just waiting for the next year to read more about it. The pleasures of life would go, our baby would leave home.... he is there today.... early morning curtains are on, the television set is on.... mumma gets irritated but enjoys his company which would be rare with time.... she is not keen about exhibit his hairy legs.... her eyes are rigid na?

Let me share with you favourite family meal. I act in accordance with what needs my attention at this time if only it does not miss my eyes.... most of things I miss.... I don't know how to attract people towards me.... the best IQ-ed people should unite, without using my sentiments. With each passing day, I am learning to expect less from people, I know they do not have the ability to win my heart which I attribute to my blunt self "manushke bajano amar shobhabey nei." Let me finish writing blogpost, go, report to office.... we are not a rich home that we would not  feel sad.... do not know why the husband is not bothered, a diamond studded earring is lost.

INGREDIENTS FOR THE MULTIGRAIN ATTA POORI :

MULTIGRAIN ATTA FLOUR : 2COFFEE MUG
SEMOLINA : 2-3TBSP
BAKING SODA : 1TSP
SALT : AS REQUIRED
OIL : 1TBSP + 100-150ML TO DEEP FRY 

INGREDIENTS FOR THE DRY SPICED POTATO 

ROUGHLY CUBED BOILED POTATO : A BOWLFUL OR AS PER YOUR REQUIREMENT. [2BIG SHOULD BE FINE FOR A NUCLEAR FAMILY]
CHOPPED CORIANDER : 2TBSP
TURMERIC POWDER : 1/2TSP
RED CHILLI POWDER : 1/2TSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
CHAAT MASALA : 1TSP
LEMON JUICE : 2TBSP
CUMIN SEED : 2PINCH
SLITTED GREEN CHILLI : 1OR 2
OIL : 2TBSP

PROCEDURE :

The potato sabzi making was impromptu, I like how the non-Bengali homes prepare their potato curries, was trying one of them using rough idea, it clicked.

Wash, boil, peel potato, drain water. Roughly cube, marinate with salt, turmeric, 1/2 of lemon juice. Keep aside for 10-15 minutes.

Heat oil in wok, temper with cumin seeds. Add the marinated boiled potatoes, stir.

Add cumin + coriander + red chilli powder, stir. Sprinkle 1/2 a small tea cup of water, stir for 2-3 minutes at medium to low heat.

Add remaining lemon juice, washed, slitted green chillies, chaat masala, washed, chopped coriander, stir for 1/2 a minute. We are done.

Let us do Multigrain Atta Flour Poori now.

Take salt, baking powder, multigrain atta, semolina in bowl, mix well.. Add little water at a time, keep kneading.

When it is 80% done, add 1tbsp oil, keep kneading. We would need some 10-12 minutes to get firm dough. Keep covered for 15 minutes.

Tear off small portions, add a drop of oil, roll out round pooris.

Heat enough oil in wok. Deep fry each puffed bread / poori as you see below.

Isn't that wonderful meal idea, my family eats vegetarian when they get this kinds. Do not forget to get pickle.

POMEGRANATE KULFI

That was prepared earlier this month when I got home good sized pomegranates at a decent prize.... the miser that I am any expensive fruit comes at a discounted price to this home. Not to worry, I do love my family and do not compromise with the quality of food to that extreme. The lazy men at home do not wish to have pomegranate as a fruit.... make dessert with it or use it as a garnish, yes! These people are not really fussy with food or very demanding, you just need to serve them what they enjoy having. I do not always conform to their wish, would do so had they have at least one meal of the day with some salad.... listening to their wish means no vegetable going inside their stomach. So, I use coercive actions often. I am getting kind of restrictive with the white sugar intake, so desserts and sweets are made in lesser amount at home. How can I stop preparing them altogether? I must prepare them, what I do is use the freshest of ripe, juicy fruits to lessen the amount of sugar or sugar alternatives in whichever sweet or dessert I prepare. Like this healthy frozen dessert POMEGRANATE KULFI was done with a good amount of pomegranate juice besides full cream milk and evaporated milk. I used stevia powder because I am a diabetic and I am unable to manage the blood sugar level for quite sometime now because of my love for food in general. I have to taste what I cook.

I am careful about what I feed my men like this morning I finally had the last piece of semolina muffin I prepared more than a week back, that luchi dough was prepared for a Saturday lunch, I told Cristine let you and me finish off the remaining this morning. In a worst case scenario, I have to throw food that I dislike.

Tea and Coffee without sugar and milk is what suits me I found, that milk coffee and tea on a daily basis is causing me acidity, bloating.... the other day I had to take hold of my ailing self having glasses of Ayataka Tea. I only asked Cristine to prepare a "jompesh dudh cha" for me as we had to finish the evaporated creamer can which I already have opened. You may anyday find me dead from food poisoning, but I try to be honest when I cook for my family and you.... my friends, followers, readers!

I am however willing to finish off today quickly .... I have my hair to be coloured, have a shower after an hour, although there is no Ganesh Chaturthi kind of celebration in the family, I am feeling awkward offering "jol-michri" only to him today, thinking what can be done in a jiffy.... only halwa comes to my head....  Thereafter, I may venture out for a very late lunch ..... which may be a non-vegetarian dish which has nothing to do with the public sentiment. Ganesh ji / Gonshu Baba was prayed specially on the occasion of "Akshaytritiya" in our maternal grand parents home.... almost all Bengali  business families worship Ganesha either on Poila Baishak or Akshay Tritiya. I hear this time of the year it is the start of the Muslim Calendar too.... anyone can enjoy their special occasion with this frozen dessert POMEGRANATE KULFI. I have used full cream milk, evaporated milk, pomegranate juice, stevia powder, green cardamom powder and mixed nut to prepare it. You can use equal amount of sugar instead of stevia. Our boy specially needs these kind of food entertainments after school.... ... he is the prime focus in our life, had we have a girl child, she would have been so, its so plain and simple, had we being issueless we would have lived with a pain one may not have an idea of.

INGREDIENTS :

FULL CREAM MILK : 1LITRE [I USE MARRIGOLD]
EVAPORATED MILK : 1CAN [385ML]
POMEGRANATE JUICE : 1COFFEE MUG
STEVIA POWDER : 2-3TBSP [YOU CAN USE EQUAL AMOUNT OF SUGAR]
GREEN CARDAMOM POWDER : 1/2TSP
EDIBLE RED FOOD COLOUR : 1-2DROPS
CHOPPED PISTACHIO AND ALMOND : 2TBSP

PROCEDURE : 

Take the entire amount of milk in a container and put for boil. 

Stir continuously until it reduces to half. Add the evaporated milk and stevia powder now.

Keep stirring for another 5 minutes. Add the green cardamom powder and 1/2 of the chopped pistachio and almonds now. Switch off the oven after a minute or so.

Do the entire cooking at low heat.

Meanwhile, Cristine had extracted all the juice from the pomegranate. I have added a bit of edible red food colour to it which is optional.

Now, let the milk mixture cool completely, add the pomegranate juice to it and mix well.

Pour onto a clean container. Garnish with the rest of the chopped pistachios, cover with a foil and freeze for 5-6 hours before we can have it.

I totally loved it because the addition of fresh pomegranate gave it an extra punch, the family enjoyed it too....