MILLET-RICE-PINEAPPLE STEAMED PUDDING

THE FIGHT BETWEEN DESSERT, SWEET & HEALTH!

There is no denying the fact that sugar brings health hazards! But we are not the extreme kinds at this home who can quit desserts altogether! There are a couple of special prayer meets that held in our home throughout the year; how is it possible not to offer DESSERTS & SWEETS to my God Family? The best I could do to help my ailing health is replacing the daily offerings to my God Family; from the bigger sugar crystals [michrir dana] to a mix of roasted & broken dry fruits mix at first and then finally to a mix of roasted cashews and pumpkin seeds!

Not everyday, we prepare rice pilaff; regular desserts are a no for health reasons! Munching the cashews & raisins were a thing of joy until when I knew the sucrose content in fresh & dried fruits is also not good for me if eaten regular. My side of the family had been a minimalist; so am I. I will not get home this seed and that nut; all at one time. So, how I manage our dessert / sweet cravings? With available ingredients, using less amount of brown sugar; I prepare an unconventional pudding; name it MILLET-RICE-PINEAPPLE STEAMED PUDDING!

I AM TRYING TO EAT HEALTHY; PLEASE DO NOT ASK ME TO EMBRACE SALAD & SOUP!

A 16-17 hours of intermittent fasting was causing me severe bloating. Looking at my blood sugar level in the report last week; I had to rethink! Moreover, there had been warnings coming from the doctors' mouths that a diabetic should not go for longer periods of fasting! It's the third day now, I have started with breakfasts. I am just trying to have healthier breakfasts; doing only a 12 hours of intermittent fasting. I enjoy food any way, the only fear is of putting on weight again. My problem is my inability to exercise hard. I had always remained my family's laziest member; a dili-dallied self. They tried to mend me but did not push me hard to be worthy in life; neither did my partner did something to make me learn how hard it is to earn few dollars on my own. If I said; "amar chakri kortey bhalolagey na, oshob bujhina ki kortey hoy computer e"! I was told, "korona tobey"! I could only become a guaranteed assurance that there be no wastage of the hard earned money! People at home trust me! The thing is; we do not eat everything, together! We have our own choices of food! Just an hour back, I was having oil free, ragi idlis! I tried them steaming manually in bowls, they did not turn really idly but I liked the "jhal ragi pudding"! It tasted as good as the MILLET-RICE-PINEAPPLE STEAMED PUDDING!

The milk tea & coffee were causing me severe bloating & acidity too! I have noticed, if we do not use sugar in milk tea or coffee, this happens! Honestly, once I started eating my breakfast, bloating is at bay!

STEAMED PUDDING WITH FRESH PINEAPPLE JUICE, FINGER MILLET FLOUR, RICE FLOUR IS A HEALTHIER DESSERT IDEA!

I stock jowar, bajra, ragi flours at home. Being a Bengali, I did not grow up having them! Only in the recent years, I got to know they are healthier food options. Given my heightened blood sugar level; I felt, okay, let me have my "maacher jhol" with these instead of rice. Its few years, I had been trying my hands at unconventional desserts! The youngest, whilst at home used to enjoy all my experimental desserts & sweets. He definitely would have enjoyed this MILLET-RICE-PINEAPPLE STEAMED PUDDING! I hardly prepare my hometown's traditional sweets. Firstly, they require time and patience. Secondly, the amount of white sugar they require is no more what I have the liberty to allow in our lives. Roshogolla, however shall keep on going; at least once every two months! But, this week is a celebration here and there too! I had to plan something for the maximum! I always wish to; love to celebrate with a little of sweet something. I think this HEALTHY PUDDING fits in! I had used very few ingredients doing it; PINEAPPLE JUICE, FINGER MILLET FLOUR, RICE FLOUR, PLAIN OIL, BROWN SUGAR, WALNUT, DRIED COCONUT FLAKES, CINNAMON POWDER! We really get very good supply of pineapples here. The day before, I got sad not getting the usual honey sweet variety with an orange hue on the body! This was green and the help warned me it may be sour. But no, with a super white interior instead of yellow, it was supremely sweet! I used only 3-4 tablespoon of brown sugar! I had used an orchid for the photography purpose of the bare pudding and I call it a flower with magical elements! It requires a little of water to keep fresh for few days; it comes to serve my God Family!

INGREDIENTS : 

FINGER MILLET / RAGI FLOUR : 1/2 COFFEE MUG

RICE FLOUR : 1/2 COFFEE MUG

BAKING POWDER : 1/2 TSP OR A LITTLE MORE

FRESH PINEAPPLE JUICE : 2 COFFEE MUG

SUGAR : 3-4 TBSP [I USED BROWN SUGAR]

OIL : 2-3 TBSP

CINNAMON POWDER : 1 TSP

CHOPPED WALNUT : 11/2 TBSP

DRIED COCONUT FLAKES : 2 TBSP

PROCEDURE : 

                                

We had taken the essential ingredients together atop our kitchen counter! Cristine prepared the fresh pineapple juice in a juicer; so I was relieved of peeling, chopping, juicing of the fruit!

We had taken the brown sugar, 2 coffee mugs of pineapple juice & 2-3 tbsp of oil in a blender!

After blending for 2-3 minutes; pausing in between, it looked like below.

We had at first half filled a coffee mug with rice flour and then the other half with the finger millet flour.

We had added the baking powder to the flour mix and passed it through a strainer to the bowl that has the wet mixture!

We had stirred the entire thing until smooth & lump free; added the cinnamon powder, dried coconut flakes & chopped walnuts.

                                          

We had again beat well the mixture.

We had greased an aluminium container with few drops of oil and then dusted it well with flour.

We had poured the batter into it!

Here is my manual steamer. Alternatively, we can use a colander, deep vessel and a lid! I do not know how to use an electric steamer!

I had removed the cover of it; poured water; about 3-4 coffee mugs of! 

Then, I had placed the stand atop and covered! We will let the water boil!

When the water started boiling; we had placed the bowl with batter at the centre of the stand!

We had covered the steamer and let it steam at low to medium heat for about 20-25 minutes.

We should be done. We will allow some standing time before having!

CRISPY FRIED DRUMLET

WE LOVE FRIES & FRITTERS; BE IT A CHICKEN, FISH OR OF ANY VEGETABLE!

At times; it feels I can put anything to the hot oil in the wok; that is coated with a nicely made batter! We have the fear factor working within us; else each day, I would have fried something or the other for our meals or to have with our tea / coffee! Actually, it is me who wants some fries till date with my every shot of tea / coffee! After the son had left home, I thought I will almost stop frying stuffs! It did not happen. As I always say, if I force upon myself strict dietary rules; I will go into acute depression! If there is no food in sight around me, I cannot survive! Life would become dull sans food. Even when I am amidst nature to savour it's beauty; I must be supported by some food to stay longer there; to enjoy  it's beauty more. It so happened earlier, I preferred visiting a greenery that had nature's bounty of fruits & vegetables instead of a teak or pine forest! Now that we cannot see any travel scene around for us; let us do a platter like this frill free fusilli & fried chicken; this CRISPY FRIED CHICKEN and create a relaxed ambience at home!

WHAT DO I DO ALL DAY? COOK, EAT, RELAX, ROAM; REPEAT!

A little of bloom here & there makes me happy! I think I will stop trying my hands on vegetables; constant failures are making me unhappy. I think, easy blooms that does not require much care, just suits me. The situation is such, I no longer can sustain without a bit of greens around me! What you see below are a few "nayantara" and a beautiful "jaba" / hibiscus variety in my space!

I cannot grow a flower garden like in my parental home; thats too much of a work! I have seen what it takes to get the blooms! I have always remained a mediocre fearing hard work, I lack concentration, never lack the sincerity! If I am entrusted with some work, I will do it! But thinking of people wanting to assign me with some serious responsibilities; I am in an escape mode these days! Lazy people would behave such!

CRISPY FRIED CHICKEN; THE QUICKEST MEAN TO SEE HAPPY FACES AROUND!

How I miss our baby when I cook his extremely favourite food! I also know, he must be eating a fusilli, penne or macaroni & FRIED CHICKEN  at every other meal. I would have been happier if he ate a light chicken curry with rice or chapati, instead!A grilled chicken sandwich too should be fine! Actually, both of us are wondering at his weirdly behaviour. So eagerly are we waiting to meet him and solve this issue of his constant aversion to talk beyond the requirement! I keep myself engaged to overcome the excess of worries, I have to live! This was the meal I cooked earlier last November! Yes, some days we eat different than usual Bengali! Back in between  2001 & 2007, we lived in one Kolkata suburb, where just after the dusk, a vendor who called himself a Nepalese used to sell BATTER FRIED CHICKEN whose coating I used to love. May be on Mondays or Wednesdays, he was seen in that area! When I would go for a stroll with my toddler, I would buy some days! Apparently, he told me about the batter mixture on asking; based on which I prepared these chicken fries! We had it with a frill free fusilli-green beans-carrot-onion dish tossed in oil & black pepper, lemon juice. This is how I like my noodles & macaroni! Let us share the recipe of the chicken appetiser today, while I am still having a bowlful of sweet pineapple. I need it for cooking something tonight!

INGREDIENTS:

CHICKEN DRUMLET : 10-12 PIECE

REFINED FLOUR : 1 SMALL TEA CUP SIZED

CORNFLOUR : 1/2 SMALL TEA CUP SIZED

RED CHILLI POWDER : 2 TSP

GINGER & GARLIC PASTE : 2 TBSP OR 2TSP OF GARLIC & 1TSP OF GINGER

CRUSHED BLACK PEPPER : 1/2 TSP

SALT : AS REQUIRED

WATER : A BOWLFUL

LIGHT SOY SAUCE : 1 TBSP

ALL PURPOSE SEASONING : 1/2 TSP

SALT : AS LITTLE AS REQUIRED

LEMON JUICE : 2 TBSP

OIL : 250 ML TO DEEP FRY

PROCEDURE :

My initial plan was to prepare "Drums of Heaven" which takes me to the Seventh Heaven; each time I have it. I think I have to know about the sauce mixture it uses; exactly which ingredients went in! Because, I do not spend quite a few dollars for a dish; insist that I will cook with what I have in my kitchen, let us simply the job! 

At first, we will wash the wing sticks or drumlets thoroughly. We will marinate the pieces with lemon juice, all purpose seasoning, crushed black pepper, light soy sauce, a little of salt! We have to keep in mind that both the all purpose seasoning & soy sauce have salt present in them!

I kept it at rest, covered for at least 3-4 hours; this helps us get super soft, smell free, juicy chicken fries!

I took together the cornflour, refined flour, red chilli powder, a little of black pepper powder, salt in a bowl and mixed well.

In another bowl, I took some water.

I coated each piece of chicken with the flour mix, dipped in the water and again coated it in the flour mix. We have to discard the chicken marinade. 

I heated the oil and fried the flour coated pieces well in low heat. I kept them onto tissue papers before serving them hot with a choice of sauce or chutney.

 

KAKILA / BOK MAACH DIYE MULO BHAJA

IS GAR FISH REALLY OUR KAKILA MAACH?

The little I could learn from the internet, it is indeed! I look back and can see a general picture in Kolkata suburb's wet markets! Specific fish vendors would sit with these kind of fish, "kakila, smaller parshe, a bit of puti or kechki, bayin maach / smaller eel, bhola"! You will know, they are small time vendors who lack financial ability. Well, I know some very well off fish vendors in Kolkata who own bigger homes in landed property or flats. They sell the pricier fishes; very big sized "Bengal carps, Hilsa, Aar, Boyal"! These are the vendors who have money power and you have to depend at least on one of them for your supply of bigger fish varieties. Then, if you are like what my side of the family is like, you will need some "chuna maach, khucho chingri" for the rest of the vegetables we cook to go along with the bigger fish curries and dal. Ideally, my side of the family still cooks two vegetable dishes, a dal and a fish or meat curry every day! Of the two vegetable dishes, one can be a saag / shaak / spinach dish; the other a vegetable medley with smaller variety of fish thrown in. There was an era, neither I or the brother considered a dish with a smaller fish good enough to call it a fish meal day; we wanted a bigger FISH CURRY! These days, I can have my meal with a shutki maach er bhorta / dried fish bhorta, chuno maach er chocchori / smaller fish & vegetables medley, maach er matha diye bhaja moong er dal / lentil curry with fish head! I do not think; my brother, the senior or the son can! There definitely had a meat or Bengal carp curry besides the platter you see; a dal, a shaak bhaja, a dish with radish & garfish; BOK MACH DIYE MULO BHAJA!

A LIFE THAT IS A TALE OF FISH, EATING AND COOKING WITH  WHATEVER ATTRACTS THE MIND!

Quite nervous at the increase in sugar level; I got home a packet each of Jowar & Bajra Flour; yesterday! I started getting them back in 2019 and it stopped with the onset of Covid-19 when our movement got curbed. The husband refused to have chapatis made of multigrain flour; the son did not say anything. The son all this while did eat red / brown / black rice varieties, multigrain flour chapatis & porota, sprouted grain breads but the senior flatly refuses. He wants white bread, basmati rice, plain wheat flour & refined flour. Today morning; I prepared ruti for his lunch box using a mix of whole wheat + bajra + jowar atta; let me see if he can find it out & revolt. If he does not, it would mean he liked it. 

This is just a cool, rainy season, we need a bed spread; thinking of the son in that dreadful, snowy winter; I am always in scare! He shares no information with us!

I did not let Cristine to make the dough; millet flour gives a lot of trouble. Indeed, I had problem rolling them; the dough got very soft after a resting period of 15-20 minutes; but I managed! they did not fluff up. In a nuclear family; how is it possible to prepare a separate dough for one person? I consider is a useless task, I eat ruti with less guilt if using multigrain flour. I will consider myself a winner, an expert the day I prepare a chapati totally with millet flour, not using any amount of wheat or refined flour in it!

RADISH WITH GAR FISH / BOK MACH DIYE MULO BHAJA!

It takes me down memory lane to a two roomed rented home in the suburbs of Kolkata; an almost broken legged wooden table, on it placed the neighbourhood's envy, owner's pride; a gas stove. The cooking got a bit faster; else in a clay oven; exactly the same amount of cooking was done. Cooking was not the only job to be done; the mother had to take care of the entire home, wash clothes; teach bhai and tolerate my "notun notun khabar er baina"! Amongst all these; she did not stop making "achar; bori; jam; jelly" facing extreme non-cooperation from the landlord. "khutinati ranna" is kind of a family identity; it got from their ancestral place. We fear loss of identity; so till date I must cook BOK MACH DIYE MULO BHAJA in the kitchen of a 1100sq.ft. rented space in a high-rise. A brother, his spouse, a man and the son may need only a rajma curry, a chicken bharta and fried rice or naan to smile at me or the mother; but we cannot. Even if; it gives us ample time to talk over phone for hours, start restaurant hopping right from the breakfast time. But I do not have the audacity to compare the family veterans expertise in homemaking with mine. I have a 24 hours help; the grandmother had to wash & clean the family dog, cow; swipe the garden; cook; get prospective customers for the coconuts & dried leaves to sell; prepare bori, achar; use a hand grinder to grind rice for use year long; separate the rice from the husk; entertain a flow of guests and multiple other works besides these! What do the feminists talk of; about multitasking? Because, I am a parasite, I do not blabber much against these people! Happiness is watching the son eating it if I de-bone the BOK MAACH; the man too does unless the fish is too boney. They refuse only against something that causes too much of aversion to their taste buds. The secret is, they eat such stuffs without knowing which vegetable they are eating. For that, we must blanch the radish and cook it in minimal heat for a longer period. Come, let us see what the family FISH & VEGETABLE RECIPE says!

Do you wish to see what I had for lunch today? Here it is! Multigrain Atta Chapati, Rice & Coconut Idly, Shojne-Kumro, Dhokar Dalna!

Now that all the leftovers in the refrigerator are done with, my head feels cooler! We can now proceed with sharing the recipe!

INGREDIENTS :

SMALLER SIZED KAKILA / BOK MAACH / GAR FISH : 5-6

RADISH : 2 STANDARD SIZED

NIGELLA SEED / KALO JEEREY : 1/4 TSP

DRY RED CHILLI : 2-3 [HALVED]

BAY LEAF : 1OR 2 SMALLER SIZED

GREEN CHILLI : 2-3 [SLITTED]

TURMERIC : 1 TSP

SALT : AS REQUIRED

OIL : 4 TBSP [WE ALWAYS USE MUSTARD OIL]

PROCEDURE :

You might be wondering what would a fish dish taste like that does not use any spice powder or paste! Most of the family rustic recipes with vegetables or fish & vegetables are like this! You have to try once to know how they are! So, we are using two main ingredients for the dish. The fish must be fresh!

We will peel off the skin of each of the radish, discarding the two ends of them! We have to cut them in thin strips! We will wash the cut vegetable thoroughly and take in a microwave proof bowl; add a little of turmeric & salt to it; give a stir!

Cristine had cut the vegetable for me; the most difficult part of it!

I microwaved it at high for 5-6 minutes. In my family or most of the Bengali families; cauliflower, radish, cabbage is blanched before cooking! It helps stay steer clear of wind formation in us! My family does this part on stove top!

Once it cools, we will strain it and again marinate it with a little of salt & turmeric about 6-7 minutes before adding it to the wok!

We will clean & cut the fish into half or smaller pieces. We will wash & marinate them with salt and turmeric. We will let them rest for 5-6 minutes before we fry them lightly adding 4-5 tbsp oil in the wok!

 

In the remaining oil; we will add the bay leaves; halved red chillies & nigella seeds / kalo jeerey; give a stir!

We will add the blanched radish strips to the wok along with the marinade and fold in well. We will cover cook for 4-5 minutes at minimal heat!

We will remove the cover, stir cook for 3-4 minutes. We will add the slitted green chillies and the fried fish pieces and a little of salt to adjust the taste, if only required. We will gently fold in!

We will cover cook for another 3-5 minutes without letting it burn. For that, we need to uncover every minute and gently stir.

We will add a 1tsp of sugar and fold in well. We will take it down after an hour and enjoy with peeping hot rice!

BHAJA MOSHLA DATES TAMARIND CHUTNEY

THE DIFFERENCE BETWEEN CHUTNEY & SAUCE; I DID NOT KNOW; NEITHER DID I EVER BOTHER!

Just out of curiosity, I roughly searched about it and see sauce is a smoother version of chutney! Ketchup is a smooth but thicker version of sauce made with tomato mainly! And I read; at times, they use pumpkin too in tomato sauce! See, I burst into laughter reading it; it reminds me of that commercial; "ketchup hota kaddu bhara!" I again search and remember it was the Volfarm's Tomato Ketchup Ad! These days, I try to prepare SAUCES / CHUTNEYS / ACHAR at home.What I wonder is how do some companies offer sauces & ketchup at a price as less as 2$. If I am doing a CONDIMENT with TOMATO & CHILLIES, there is no way I can prepare a 200-250gm of it in anything less than 5$ to 6$ of costing charge! Because, I am a miser and end up buying a 2$ worth bottle of sauce keeping aside the one that is worth 5$; I find it a better option to prepare them at home. Doing them at home, I know the ingredients I use. 

THE BENEFITS OF HOMEMADE CHUTNEY; SAUCES; ACHAR!

In our family; INDIAN PICKLE; that is ACHAR was always homemade; quite a few varieties and in every season. Achar was never a store bought affair because the normal provision stores did not sell the typical Bengali kind of pickles; the sweet ones. Even if they were rarely found, the kind of family I hail from would not buy something, they knew they could prepare at home. I remotely remember, tomato sauces were also made, but seldom. I had never tried them in my home until a year or two back. I repeat, it is a better idea to prepare your own sauces at home; you know what ingredients you are using; of which amount; the use of sugar in it is controlled!The required ingredients are really less in number. Trust me, only vinegar can increase their shelf life and help keep them edible for a stipulated time period! May be big production houses need stronger preservatives for a longer shelf life of their products. If my sniffing power is too high, it's my problem!

DATES TAMARIND CHUTNEY; A CONDIMENT; MADE SPICY! COURTESY; BENGALI BHAJA MOSHLA

A few of my food blogger friends have the recipe of the original Dates Tamarind Chutney in their blog; many who I do not know also have it. I always had been following an Indian MasterChef's recipe of it for the past few years, the person is no more in this world! If I am not taking my friends' names, I may not take the deceased person's name either! Today, I do not need to either; this recipe of BHAJA MOSHLA DATES TAMARIND CHUTNEY was done without consulting any recipe. But yes; the basic idea was sourced from around when I did it for the first time; I did not use to even buy a Dates Tamarind Chutney whilst my stay in Kolkata! BENGALI BHAJA MOSHLA, in our family usually requires DRY RED CHILLIES, CUMIN SEEDS, CORIANDER SEEDS! At times, I saw BENGALI FIVE SPICES & DRY RED CHILLIES been roasted together and used as seasoning to enhance the taste of homemade pickles! Bengali Chutneys are an altogether different from what the Southern Indians have, those we call "batabuti"! I love those too! These days; I love, explore, cook a variety; serve on the family's plate what they like; rest goes inside me! Now, I will break my fast with three porota with egg curry & dal. Yesterday night, we got our dinner from the Subway; the lunch was with "koi maach er jhol", totally loved! Our help does not eat at home on Sundays; the child is stationed far off!

So, now you know why CONDIMENTS are necessary in my life; I keep eating all day, I need them. But three flatbreads are causing me discomfort! The help offered, I ate out of hunger and now feels overeaten!

INGREDIENTS : [FOR THE BENGALI SPICE MIX]

WHOLE CUMIN SEED : 1 TSP

WHOLE CORIANDER SEED : 1 TSP

DRY RED CHILLI : 3-4

INGREDIENTS : [FOR THE CHUTNEY / SAUCE]

THE DRY ROASTED & GROUND BENGALI SPICE MIX

TAMARIND : 200-250GM

DATES : 12-15

SUGAR : 2 TBSP

SALT : A PINCH OR TWO

VINEGAR : 2 TBSP

PROCEDURE : 

While preparing a condiment; like achar or sauce at home, we should try to use less amount of water. More use of water seem to lessen their shelf life, may be because we are not using any stronger preservative. 

We will soak the tamarind in 1/3 coffee mug of water, mix both well!

We will keep it to rest for about 15-20 minutes! Then strain it well. 

We have washed the dates and soaked them in water for 1/2 an hour. We have de-seeded them.

We will take the vinegar, tamarind pulp, dates, sugar in a blender and blend well for 2-3 minutes; pausing every minute!

For the Bhaja Moshola / Dry Roasted and Ground Spices, we will roast the three ingredients at minimal heat for 2-3 minutes.

We will take the dates-tamarind chutney / sauce in a bowl and add the dry roasted and ground spices to it! 

We will fold in very well. We will let it cool very well. Blending generates heat, let it go before you pour it in a sterilised jar; preferably a glass one!

I usually keep the bottles refrigerated to be on a safer side! You should too, I cannot guarantee how long can they survive without refrigeration!