TAMARIND CHILLI CHUTNEY

I am just awake from a nightmarish dream an hour back or so. These days what happens is that I wake up as early as 4am or 5am, brush my teeth, come to living room, do some "kuchikoo" to sleeping husband only to get bludgeoned, then doze off again for an hour or so. This means body requires more sleep, the above however doesn't mean we are in strenuous relationship neither our home has that amount of space crunch, two double beds await him but he loves his television set more than anything else, moreover, he thinks his nocturnal nature may cause me disturbance. Because I found my father in him including few other reasons, I could not get too romantically inclined towards him ever, I married my best buddy only to discover one day that you cannot reveal everything to your husband, beyond a point. 

In this context, I liked that particular article published in Tweak India some 3-4 days back, did you read? I may not follow the page but lot of it's shares are useful, educative, most importantly they are of varied nature, taste. I definitely would visit regular. Why was today's morning time dream frightening? I saw Cristine became rebel, called a masseur at home without my permission, when I asked, she behaved weird. That is when I woke up, to this sunny warmth. I urged Cristine for my morning cuppa, captured it only to realise once again I ain't good at it, a hand phone how much of pricy it is may not be true photographer's favourite tool. Look at our boy, he came, blocked view, I decided to finish off quick with this vegetarian condiment, chutney.... sauce with tamarind paste, Aci Sivri Pepper which Wiki says is Turkish heirloom cayenne pepper variety. I have named it TAMARIND CHILLI CHUTNEY, we are having it as a sauce.

I must finish off quick, I have some plans. Yesterday, I spotted a steel bangle that caught my fancy, the elderly gentleman did not comply to my request of a 5$ discount, I didn't buy it. Back home I felt I should have. I may go today, most of my saris demand oxidised toned jewelry, I am unwilling to buy always silver ones for few hundred dollars. The lady at Gahonaz has good collection, best thing about her is she sells class stuffs at "reasonable price.".... at same price as in Chamba Lama.... that is good thing about her. Well, her public avatar as shrewd business woman does not catch my fancy, in private she will always remain younger sister. Had not she being what you see her as, she could not have been a successful business woman, same is case with lady at My D-sign sarees with aesthetics. I continue to be their client as they know my choice and give me stuffs at decent prices.

The reason why the husband says to his wife to forget the idea of starting a food home delivery business is above, he knows his wife best. This self has a major amount of "kath Bangal" traits in her, she is learning to be smart in public the hard way but can you ever change your real self.... the best we can do is to stay aloof, maintain a distance. So, what should be my course of action today? I may either swim down below in the pool, take shower, do prayer, set off in knee length tunic or I may set off in my walking shoes to Indian market, have ghee pongal meal at A2B, compare it's taste with that of Anand Bhavan's, catch metro from there to that shop. 

I am happy if you let me be. The son picked up our free willed nature! Why am I still at home today? The son does not listen to me, he is coughing but will not visit doctor neither will have medicine mumma gives. Instead of causing myself irritation, I should set out. His father fails to discipline him because he told no to discipline long back, another cause of my irritation. Surprisingly, he and his sister did not stray. He listens to Cristine didi a bit, our mother definitely could not have managed with such kinds, we were obedient, the brother still is. Let me go out after I am done with this lovely vegetarian condiment TAMARIND CHILLI CHUTNEY that you may enjoy with your snacks.

INGREDIENTS :

TAMARIND PASTE : 1SMALL TEA CUP
BIG FAT RED CHILLI : 12-15 [I used Aci Sivri variety]
SUGAR : 1SMALL TEA CUP [I used stevia powder]
CUMIN POWDER : 2TSP
CORIANDER POWDER : 2TSP
BENGALI PANCH PHORON : [I took 1/4tsp each of cumin, fennel, fenugreek, nigella, wild celery, black mustard seeds]
CHAAT MASALA : 1TSP
BLACK SALT : 1TSP
VINEGAR : 100-150ML

PROCEDURE :

Wash, discard stem end of chillies. Soak them for an hour or two in hot water.

Take tamarind paste in bowl, soak in some water for 1/2 an hour {it comes with seeds here}.

Mean while, dry roast spices mentioned under "Bengali Panch Phoron", dry grind to coarse powder.

Strain soaked tamarind paste with seeds to get rid of seeds.

We have already discarded water from red chillies, torn them, added to blender.

We have added black salt, chaat masala, cumin powder, coriander powder, dry roasted, ground "Bengali Panch Phoron", sugar or stevia, vinegar to blender. We have scrapped sides. 

We would close lid, blend to paste. 

Add more vinegar if required, not water. Blend to smooth paste, always pause, blend.

Once done wait for an hour, use a funnel to pour sauce into a sterilised bottle.

BHINDI SHORSHE

I cook it on regular basis, I mean this kind of Bengali vegetarian dishes, this photo feature was done last month. If today I don't share a Bengali recipe, then when? Two Bengal Kings reached soaring heights in their respective fields. I am too small to talk about them but I can always pay my tribute to stalwarts here in this space. I find it difficult to proceed with blog post if son is at home, the living room is barred from beautiful morning sunlight, I am unable to take noise of television set. It is not that he doesn't understand my needs, causing me irritation is a game he loves playing with me since childhood. My friends would always say he behaves normal in my absence. His indulgent father sees no fault in him ever, keeps saying this is his way of expressing his love for me. I give in, I was not destined to live with normal humans.... all trouble started with the husband's mother, then husband, thereafter son. However, husband did change a bit when he came in touch with this girl, else it would have been impossible to spend over two decades with him. So, this husband and son do enjoy certain Bengali vegetarian dishes I love too much like anything with "mocha, echor, dhyarosh, aloo, few more".... you see my men can have any vegetable if you prepare "kofta, chop, porota" with them, but my ego, my love for our island, Bengal will not let me do that at least today.... let us have a vegetarian meal with rice, dal and BHINDI SHORSHE, a medley of spicy chilli+mustard paste and okra / dhyarosh / bhindi / lady's finger.... in whichever name you call it.... this home loves even boiled. Have it boiled to avoid constipation.

Be it economist, nobel laureate Mr. Banerjee or Bengal Tiger Cricketer Ganguly da, I am happy as a Bengali. Sourav Ganguly hopefully eats BHINDI SHORSHE. What is Mr.Banerjee's diet  like? His former girl had been a Bengali too! Breakages causes pain, more loss of kids, then who can deny fate. I feel sorry I don't have anything for "Myam Boudi" today, my friends should get something for her. Equally talented that she is, without her inspiration things may not have been easy. About Ganguly.... Bengal Tiger, I liked him first when he defied his established family to marry Dona .... he was budding cricketer then, when he shifted his daughter to Loreto House from The Heritage, when he acted a rebel at gentleman's ground "Lords".... though I do not support shedding clothes in public. He worshipped cricket that's true. Like him, I too begged at doors of Don Bosco, St. James for son's admission after spending 65,000 rupees in a new age school back in 2005. I rever "aaitijyo", did "dashotto" traits remain inside? Whatever, I enjoy both "pastries & ginger cookies" and "murki o doi" with my tea, the latter way more or say depending on my mood. 

I cannot retire today without paying my tribute to "writer clan" who at all times will be revered by me for satisfying my literary cravings, music clan of Bengal,of elsewhere who traverse world heavily gifted with blessings of goddess of art & literature, man of this house would get upset if I do not applause Mr.A.R. at regular intervals, he is such gentleman. What else? I have to go out to repair son's glasses. Life is not glass walled green house, thought of shampooing my hair, son hands over his cracked nose guard .... excuse my horrifying language skills. Let us proceed with easy, Bengali vegetarian recipe with details of how to keep colour of okra in tact even after cooking.

INGREDIENTS :

LADY'S FINGER / DHYAROSH : 250-300GM
BLACK MUSTARD SEED : 25GM [you can use yellow mustard]
GREEN CHILLI : 6-7 [choose yours]
GARLIC : 2CLOVES
BAKING POWDER : 2 PINCH [to retain the colour of the veggie]
TURMERIC POWDER : 1/2TSP + 1/2TSP
NIGELLA SEED : 1/4TSP
DRY RED CHILLI : 2[halved]
SALT : AS REQUIRED
WATER : AS REQUIRED
ICE CUBE : 2
OIL : 2-3 TBSP [I use mustard]

PROCEDURE :

Take okras in colander, wash thoroughly. Drain water, pat dry with kitchen towel.

Cut two ends, discard. Further cut into smaller but thick pieces as seen in picture.

Rub with little salt, 1/2tsp turmeric powder. Keep aside for 20-25 minutes.

Earlier we have soaked 25gm of black mustard seeds [yellow if you wish] in bowl of water for an hour.

We will pass it through strainer / sieve, wash 2-3 times to get rid of any dust particles.

We will transfer black mustard seeds to blender, to it we will add peeled, washed garlic cloves, washed green chillies, some salt, ice cubes, little water. 

We will close lid, blend at high for a minute, we will pause.... open.... scrape sides, blend again at high for a minute.

Lets take chilli-mustard paste in bowl, add little salt, 1/2tsp of turmeric powder, thereafter mix it well.

We will heat oil in wok, temper with nigella seeds / kalojeerey, halved dry red chillies.

Let us add spice paste, stir at low heat for just 1/2 a minute. 

Let us add marinated okra pieces, fold in gently. Then we will add baking powder, fold in well.

Now add 1/4 small tea cup of water, cover cook at low heat for 3 minutes. Every 3 minutes we will uncover, sprinkle little water, fold in gently, cover cook again. When it is 50% done, we will cook it uncovered.This way green colour stays.

We had it with rice, "tomato donepata diye mushurir dal". In addition, we can have "bhajabhuji, maach ba mangshor jhol."

MICROWAVE SEMOLINA IDLI

In this home, this is made regular, at least once or twice a week. I have stopped buying readymade idli mixes for long, find grinding dal & rice, then fermenting overnight tedious job.... I try instant idli with different grain & millet varieties. I really don't know how wise it is to use fruit salts in food, I am not particularly a health maniac.... neither this home. If we had started our day with MICROWAVE SEMOLINA IDLI in morning, we had our dinner around 10:45pm yesterday with "koraishutir kochuri." I do them pretty well, problem is by the time I click them, puffiness goes.... that irritates. I have changed pictures of blog post for third time, I would again change after one or two months until their shapes, puffs in pictures give me the ultimate happiness.

Do visit my blog to see how puffiness was lost final picture, that leaves me unhappy. I have become even more dilly-dallied kind of with age. I started late knowing today is working day for my men. They never do complain why dinner is served late. I was pretty tired yesterday, did 10km walk to and fro old neighbourhood, had French Toast, Chilled Teh O Kosong there. A Bong can't enjoy French Toast..... "dim aar chini eksangey amader poshai na".... 

I was just thinking of doing a series of Bengali Breakfasts, regular ones... not everyday we had "Radhaballavi o Dalpoori".... I must give it a thought. Let husband come back from his tour, I would buy less of raw fish, meat, vegetables; prepare those breakfast fares for our dinners, share in blog next day. I am all about food, food and food. The entire day I plan about how to use raw ingredients. 

For my lunch I will be preparing "Dalia Khichdi"..... I would finish off with post, cook, take shower, do my prayer, eat, read, doze off; son will enter, will set television set in fullest volume, mumma will go down to swim to avoid noise, shall come back, sit with her tea, keep thinking what to do after he goes away from home, there would remain silence for me. 

Who to share with my agony? I must do something besides blogging from late 2020, but what? I keep telling a friend "if situation permits, restart your catering business." If you ask me again my wish, I will repeat same, to deliver "desi Khana to desi homes"! If I taste profit, I would not mind getting license.

"o maiyara, tumra lau ghontor lau oto dumo dumo kato kyarey? didima / thakuma / maa dir moto boti te ziri ziri lau ba shaak katar khyamta tomago nai, amaro nai. Shredder asey kiyer laigya? Desh jora naam tomago ranna mon diya koro, ccubi bhalo koira tulo.... like kombo koida, maan barbo kintu, maai / didima / thakumar mukh rokkha hoibo. Amar naam nai, kintu zani didimai kon randhoney ki phoron dito. Mosa, Ecor, Bharali der ghonta dhoira randhi ami." 

Let us share healthy, vegetarian breakfast with semolina, plain yogurt, green peas, shredded carrot, chopped coriander, onion, green chilli, fruit salt, salt with you. You may allow me or you may not, I will call it MICROWAVE SEMOLINA IDLI.

INGREDIENTS :

SEMOLINA / SUJI : 11/2COFFEE MUG [I used Idli Rava]
PLAIN YOGURT : 2 SMALL TEA CUP
FRUIT SALT : 1/3TBSP [I USED ENO]
SHREDDED CARROT : 1SMALL TEA CUP
GREEN PEA : 1/2SMALL TEA CUP
CHOPPED CORIANDER : 1SMALL TEA CUP
CHOPPED GREEN CHILLI : 1 OR 2 TBSP
CHOPPED ONION : 1/2 MEDIUM TEA CUP
SALT : AS REQUIRED
WATER : AS REQUIRED
OIL : 2-3 DROPS [to grease the moulds]

PROCEDURE : 

Take semolina / suji, plain yogurt in a bowl. 

Mix well, add water gradually to get paste like consistency.

To it, add washed shredded carrot, chopped coriander, onion, green chillies. Mix well.

Add salt, mix well keep covered for 1/2 an hour.

Remove cover, add fruit salt, mix well, keep covered for 5-6 minutes.

Grease microwave proof idli moulds with oil, fill little more than half with batter.

Add base of microwave proof idli stand with water, it should be half immersed without water touching the moulds.

Cover with lid, microwave at 450*C for 8 minutes. This temperature setting gives softer idli. Temperature varies from machine to machine. So don't mind trial and error method.

Gently take each out with end part of spoon. 

Have them fresh, hot with chutney, sauce of your choice. This home had it with a mayo-sriracha sauce!

BEET ER SYRUP E ROSHOGOLLA

We are too tired, man had to go to his office, I can't keep my eyes open neither I have habit of sleeping at unearthly hours. My eyes are feeling heavy, Cristine says there is under eye puffiness, dark circles too. My readers deserve "Subha Bijoya", "Happy Dussehra" greetings from me today, I must share for them what I wish. Do you know there are sweets piled up in refrigerator? I don't know what to do with them, the man will be travelling soon, son loves sweets, Cristine doesn't, I have to say no to sweets for few days. Yesterday night, I had overdosage of metmorphine, my head is literally rolling since this morning, blood sugar level has reached 500? Cristine scolded, I didn't even tell husband, he will shout "daktari korbena nijey nijey!" We don't bother son with any trivial family matters, he is unaware of most of things. This is wrong on our part, we should have involved him in every little thing, probably then he would not have been oblivious of what is going on inside four walls of his home. 

Of all these 5-6 days of festivity, he accompanied his parents to festive venue only once, then refused. Mumma did furnish him with extra perks to have whatever he loves in Puja venue, he has spent them at wing stick, sushi platter, those Japanese rice joints, etc. We do not know if he was alone or with friends or with his special someone. We have no idea if he is dating a girl or not. What I have learnt is he is clever unlike his mother, he remains focussed on building his career, its his top priority now. Oh God! please keep dreamers, poets alive, else I would die of asphyxiation. He may not achieve an excellent result in IB but he will get through what is his prime interest at this moment. I seek everyone's blessings for him. I found my brother happy yesterday afternoon hearing that his nephew did not go out during Durga Pooja following him. All that selfie duo you see in their FB stream is nice but not full proof truth. They didn't go out for a single day during puja, I am not buying the story his wife was happy with him, he has gone after his father who hardly understood his woman's pulse, would have loved this homemade sweet Roshogolla or Rasgulla with a twist BEET ER SYRUP E ROSHOGOLLA cooked by his daughter.

Lets come to this particular sweet Roshogolla.... is chena / paneer  / South Asian cottage cheese balls in sugar / stevia syrup. Its regular in this home. The more we practice roshogolla making at home, better they get. The husband wants syrup sweeter, I prefer lightly sweet, son loves Roshogolla, Cristine enjoys everything desi except our sweets. I had in mind a sweet share today obviously, felt let me get a twist to regular Bengali Roshogolla, subcontinent's Rasgulla, anyway I have to keep one ingredient that my loving native islanders would have. Hence, the use of fresh Beetroot juice instead of usual sugar syrup served purpose. If we have embraced cuttle fish balls, they should try my BEET ER SYRUP E ROSHOGOLLA. Beetroot is an amazing vegetable with lots of benefits. We don't really love it except in few recipes. That does not lessen it's health benefits, it's contribution as natural sweetener is unmatched. I used way lesser amount of stevia powder in this dish than I would have in an usual rasgulla only because of beetroot juice.

INGREDIENTS : [FOR THE HOMEMADE PANEER / CHENA / COTTAGE CHEESE]

FULL CREAM FRESH MILK : A LITRE [GIVES YOU 9-10 STANDARD SIZED]
LEMON JUICE : 1/2SMALL TEA CUP
WATER : 2-3TBSP

INGREDIENTS : [FOR THE BEET ER SYRUP E ROSHOGOLLA]

THE HOMEMADE PANEER
BEETROOT JUICE : 2MEDIUM TEA CUP
SUGAR OR STEVIA POWDER : 1MEDIUM TEA CUP
GREEN CARDAMOM : 3-4
WATER : 4-5 COFFEE MUG
CHOPPED PISTACHIOS TO GARNISH

PROCEDURE : 

Let us extract beet root juice first. For that, we would peel, wash small sized beet root. Chop it. Add to blender, to it 1 small tea cup of water. Blend at high to get smooth paste pausing in between. We will strain it to get juice.

Add milk to heavy bottomed vessel, put for boil. Mix together lemon juice, few table spoons of water.

Let milk come to boil. When it has boiled for 2-3 minutes, slowly add lemon water, 1 spoonful at a time.

As soon as milk gets curdled, we will switch off gas stove.

We will place clean piece of cloth on sieve, drain whey immediately. Store whey to use in curries later. Wash under water, tie cloth to kitchen tap. 

I feel best is to keep it pressed under heavy something. Anyway, after an hour I have got below thingi.

We will knead it with middle of our palm. I cannot use cornflour, baking powder, semolina in my roshogolla dough, what you get is pure chena / cottage cheese in dough.

I kneaded chena dough for 10-12 minutes; more of kneading may give spongier Rasgullas.

Cristine prepares smoother balls, so she is entrusted with this job!

In clean, deep bottomed vessel take water, beetroot juice, sugar or stevia powder, green cardamoms. Put for boil. When it starts boiling, scums would form. We will discard scums leaving green cardamoms.

In boiling beetroot juice, water mixture, we will add cottage cheese balls gently.

We would immediately cover it with lid, let boil at high heat for 12-15 minutes. We would boil them at medium heat for 10-12 minutes. 

Please Note : Roshogolla syrup should never be allowed to get sticky, add warm water if only required. Do not remove lid unnecessarily while cooking.

Our homestyle, yummy Roshogollas / Rasgullas are ready. Garnish with chopped pistachios. Serve warm.

METHI SHAAK O CHOLAR DAL DIYE DHOKAR DALNA

I think idea of this vegetarian delight is "methi na gota".... Until date I didn't go through anyone's recipe of it, which variety of dal / lentil they use for it I am not sure. Chana dal / cholar dal / split Bengal gram dal is also used in our "dhokar dalna" besides matar dal... that is lentil cakes simmered in spicy gravy, hence, I used it. Alternatively, you can use split moong dal. 

Few days back, we had visiting friend from India who no more fancy non-vegetarian food. I had to plan what vegetarian spread to prepare for him, little different from what we eat regular. Unfortunately, he had a dinner, a morning tea with us, a small eater that he is, he skipped having this pure vegetarian delight with fresh fenugreek leaves, split Bengal gram lentil METHI SHAAK O CHOLAR DAL DIYE DHOKAR DALNA. 

Never mind, we enjoyed having this dish be it with rice, roti. My family enjoys this kind of vegetarian fares, though there is meat, egg, fish curry always for them alongside, we can always manage pure vegetarian meal with this, dal, pakoras. Fenugreek Leaves though slightly bitter, surprisingly doesn't remain that after cooking. I do some additions whenever I am cooking it like I add tomato, onion, egg plants to it. In this recipe, once I added yogurt, gram flour based gravy to it, let it stand for an hour or two, bitterness vanished, it tasted wow.

I had few more things on my mind to share with you before the biggest festival of our's, Durga Puja commences. I wished to share "chingri o murgir bora-tora" with my readers but I need to take care of few things asap, only two days are left! I need to do some facial clean ups, pedicure, manicure. My God's family is  eagerly waiting for thorough clean up, new dresses to be worn.... that requires some 2-3 hours. Attention has to be shifted towards my home from blog a bit. 

I told you Cristine cannot make me happy ever with her cleaning services. I have to take responsibility of my home tomorrow, day after. Of course Cristine helps lot, she actually tends to make this home garbage dumping ground. Anyway, let us be nice, calm during this festive period, eat, merry. I am yet to gift Cristine something which I usually do on Poila Baishakh, Pujo, of course X-Mas. She is Tom-boyish, wears only t-shirts, knee length pants. Her sister also gets dresses from me who could not go to meet her father after he went through brain tumour surgery last year. Owners! You can manage your homes for two weeks come on. 

These Catholic Sisters do eat me sent "khichuri proshad" on every occasion, I have not done any major sin as yet. Let us pray for good of mankind, share this vegetarian side dish with fresh fenugreek, split Bengal gram, spices, yogurt, gram flour METHI SHAAK O CHOLAR DAL DIYE DHOKAR DALNA, which may suit just beside your meat & fish & lentil dishes during any major festival.

INGREDIENTS FOR THE FRESH FENUGREEK & SPLIT BENGAL GRAM CAKE :

FRESH FENUGREEK LEAF : A BUNCH OR TWO
SPLIT BENGAL GRAM : 1MEDIUM TEA CUP
CHOPPED GREEN CHILLI : 1TSP
TURMERIC POWDER : 1TSP
RED CHILLI POWDER : 1TSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
GINGER PASTE : 1TSP
CUMIN SEED : 1/4TSP
SUGAR : 1TSP
SALT : AS REQUIRED
OIL : 4TBSP

INGREDIENTS FOR GRAVY MIX :

PLAIN YOGURT : 2MEDIUM TEA CUP
GRAM FLOUR : 1/2SMALL TEA CUP
RED CHILLI POWDER : 1TSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
GARAM MASALA POWDER : 1TSP
CHAAT MASALA : 1/2TSP
SUGAR : 11/2TSP
SALT : AS REQUIRED

INGREDIENTS FOR TODAY'S DISH

FRESH FENUGREEK & SPLIT BENGAL GRAM LENTIL CAKE
THE YOGURT & GRAM FLOUR GRAVY
CHOPPED TOMATO : 1/2SMALL TEA CUP
CUMIN SEED : 1/4TSP
BAY LEAF : 1
WATER : AS REQUIRED
OIL : 2TBSP

PROCEDURE :

Soak split Bengal Gram Dal in enough hot water for 2-3 hours. Tear off leaves of fresh fenugreek bunch.

Wash leaves taken in colander, let the water drain. 

Drain soaked water from dal, wash it well, grind to paste in blender adding little water.

Heat 2tbsp oil in wok. Temper with cumin seeds, chopped green chillies. Stir, add washed greens. 

To it add little salt, turmeric, red chilli powder. 

Stir cook for 3-4 minutes, add the dal paste. To it, add ginger paste, cumin powder, turmeric powder, red chilli powder, coriander powder, little salt, sugar.

Stir continuously for 2-3 minutes, transfer to greased, squared box.

Cut them in desired shapes. Better if we can refrigerate for 2 hours, then cut, easier to fry without breakage.

Heat oil in wok, fry them lightly without burning. Store on plate.

Beat yogurt with salt, sugar. 

Pour onto bowl, add gram flour, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, turmeric powder, whisk well. Add little water required for paste like consistency.

Heat oil in wok and temper with cumin seeds, bay leaf. Add yogurt mixture, washed, chopped tomatoes. Stir until tomatoes melt.

Add 1& 1/2 coffee mug of water to wok, simmer for 4-5 minutes at minimal heat, we are done!

We will cool it, refrigerate. We will pour chilled yogurt gravy atop dhoka / lentil cakes about an hour before we have them with steaming hot plain rice, "maach / mangsho, dal."

KHOYA DIYE MUTTON

Mutton is love, I sincerely hope this love remains with me as long as my teeth can bear them. Same is my feelings about few fish varieties. You see, in few hours from now I will go for a monthly meet I look forward to. Both of us bond over food, we gorge on some food, I carry whatever I can thinking at least for two days someone can eat home cooked food. In wider perspective, I have tendency to christen everyone who isn't Bengali into Bengali through our kind of food. I am carrying today "ruti, bhaat, mutton er jhol, shukto, maacher matha diye dal, patla dimer jhol, katlar jhal." "Why aren't you taking a piece of ilisher jhol S?" See ilish is our part of being, it requires some kind of ground work to prepare a non-Bengali mind to have Ilish, they have to love it to have it. I can't take expression of displeasure in someone's face while served ilish. 

At this moment that person is getting used to me cooked mutton, liking it too.... else that family eats only chicken. Once landed here, I said try it, let us have mutton together.... do not try pork if it isn't your heart's call, "no beef" stand didn't cause me any harm. Just now I remember I ain't carrying any sweet today for one who hails from dessert loving family. I felt quickest something can be some banana muffins. I just asked Cristine to bring ingredients required to normal temperature. I must square up early today sharing this easy, one pot, time consuming non-vegetarian meat recipe with mutton, reduced milk KHOYA DIYE MUTTON. 

It's happening day for me, after late lunch session, I will go to M Centre's special section, gift myself little something. The husband cannot ever say I cross limits. I know people here who buy yearly gold ornaments worth 8-10k $, when it comes to kid's future..... "no, we do not have enough to fund in Europe or elsewhere." It is not like that.... there are couple of very good colleges in Southern & Western parts of India.... we would gladly want to if son had any interest. The man says if I know I can help him fulfil his dream, why not try it? I am quick to say, "thank your wife, she does not start her day at Starbucks & ends at Nando's".. 

Son's father had dream similar to his son, will not admit in public. Humans are born to fight odds, live. I would always love Partha Dey for telling him "your industry did not require you.".... I will always be angry with Partha for abandoning mutton early. "hojom kortey parina abar ki? mashey ekdin kheti." Anyway, if I am in mood, I will share what I did since Sunday in my personal stream today. Let me share this non-vegetarian, mutton recipe KHOYA DIYE MUTTON with you. I love mutton, my men love lamb, I do not get always for price factor.... they however enjoyed it one day with poori / paratha / ruti, next day with pulao or vice-versa, it is not necessary to remember that. We had a "sheem dal o dhonepata sheem" also alongside that day.

INGREDIENTS : [FOR INSTANT KHOYA / SEMI SOLIDIFIED MILK]

POWDERED MILK : 1SMALL TEA CUP

FULL CREAM MILK : 1/4SMALL TEA CUP

GHEE / CLARIFIED BUTTER : 2TBSP

INGREDIENTS : [FOR MAIN DISH]

MUTTON : 1KG [MEDIUM CUT DO I PREFER]

THE INSTANT KHOYA 

GARLIC PASTE: 2-3TBSP

ONION PASTE : 1MEDIUM 

GINGER PASTE : 2TSP

TANDOORI MASALA : 1TBSP

CINNAMON POWDER : 1/2TSP

GREEN CARDAMOM POWDER : 1/4TSP

CLOVES POWDER : 1/4 TSP

TURMERIC POWDER : 11/2TSP

RED CHILLI POWDER : 2TSP

LEMON JUICE : 1/3SMALL TEA CUP

SALT : AS REQUIRED

PROCEDURE :

Wash mutton, drain water. Marinate mutton with lemon juice + garlic paste + ginger paste + onion paste + tandoori masala + red chilli powder + turmeric powder + salt.

Mix well, refrigerate marinated mutton in sealed container for at least 2-3 hours. 

Take out mutton an hour before we would cook it.

Heat wok to smoking point. Add the mutton along with the marinade. Stir at high heat for 5 minutes and reduce the heat to minimal.

Cover cook at minimal heat for 40 -45 minutes, checking in between. A lot of water will release, we need not worry at all.

At this point, add cinnamon + green cardamon  + powders to wok, stir well.

Add 2 -3 coffee mugs of warm water, cover cook at minimal heat for another 35-40 minutes.

[we usually add cinnamon & cardamom powder just 2-3 minutes before taking it down, in my case curry turns darker if so.... hence I add them early, simmer. Its been long I am not getting right kind of red chilli.... where is that "laal mangshor jhol?"]

Meanwhile, we have mixed together milk powder, full cream milk, ghee / clarified butter. We will microwave it at high for 3 minutes.... pausing every minute. I learnt it from an youtube video, ratio is mine.

We would add 1/3 of the amount to wok, fold in well. We would again cover cook for another 5-7 minutes. Take down, transfer to bowl, garnish with rest of khoya / semi solidified milk.

It better goes with all bread, pulao, fried rice varieties.