A Green Baked Fish (Bhetki Paturi) and a lovely baby shower

This Green Fish Paturi almost came with a matching spring-like cute story, but as luck would have it, it didn't  But just to humor you, here’s what happened:

I was planning to throw my bestie a baby shower. Since it was her baby shower, I decided to call only her friends and I haven’t event met most of those. After chasing them on Facebook and spamming their mailboxes with invite , I began the task of calling them. Most of them accepted graciously even offered to bring something along, I said most, but ONE vehemently disagreed. I prodded and …

Her: “I can’t come”…pause…err..”I’m a vegetarian”
Me: “No problem at all , we will have enough vegetarian dishes”
Her : “Uhmm uhg but won’t you cook fish and rice?”
Me : "I might , but I will still cook lots of vegetarian dishes."
Her : “Do you use fish sauce in everything?”
Me: “Fish Sauce? Hell no, I’m a Bengali not Thai!!”

This went on for a few minutes more, and I think I was unsuccessful in convincing as she never showed up!

C’mon I’m amazed that people still think that we all Bengalis eat and serve only Fish and Rice and have our Rosogollas for Dessert. We continue this cycle till we are severely vitamin deficient or turn potbellied diabetic after an overdose of Rosogollas. Too bad. We have as much overload of plant based dishes as we like our fish and rice.And as a correction – Rosogolla is not the only dessert we have.

Now that the baby shower is over and my friend delivered a cute little baby girl last Saturday, I’m happy to post that this Fish dish – among many other vegetarian dishes was well liked, and I’d like to think that all's well that ends well.

 Although this is a fairly straightforward recipe: Prepare the green base with coriander , coconut, green chilies and mustard, use the mixture to feed flavor to the tender pieces of the fish. This concept of using the oven to cook the fish in this coriander, coconut mixture comes from the lack of banana leaves and time at hand and I think it’s pretty neat. It resulted in a beautifully flavored fish and a pretty presentation ( the photography does not do any justice to the dish but this is all I have). This dish is just as good as traditional Bhetki Fish paturis are supposed to be, the fish meat was delicately spiced and fell off the bone as we tunneled our forks (and hands too) however barbarously into the serving dish itself .

Green Baked Fish Paturi Recipe 

Ingredients:

7-8 Bhetki fillets
6 tbsp Fresh grated Coconut (you can use the powdered one too)
1 tsp Ginger paste
4 tbsp Mustard oil
4-5 Green Chillies
1/2 Onion
1 Bunch fresh coriander (about 50 grams)
Salt to taste

Procedure:

In a mixer finely grind the ginger, onion,green chilies, coconut, mustard oil and salt.  Thoroughly, rub the green paste all over the fish fillets. Keep aside the marinated fish for about an hour or more.

If you have Banana leaves then cover the fillets in the banana leaves and tie, then steam for 8-10 minutes. If Not, then you can bake the dish in an oven for about 35 minutes at 170 C (325 F).

Once done, top it generously with fresh pungent mustard oil .


While this little stint at Friends shower got me into a cooking overdrive, I’m afraid I've already begun hibernating into that little comfortable cove of the Fish, Rice and Rosogollas. I blame you, dear vegetarian guest.

Paanch Mishali - The Magic Medley of Five Vegetables

This dish was part of the ‘haathe bhaat’ thali which was served to me as a newlywed. To put it simply, it was one of the first few bites I ate at my newly married home in Hyderabad.

So you now know that Paanch Mishali is a nostalgic side dish for me. Recently recreated by my mother in law, and while watching her cook another thought occurred to me – her recipe totally looked to me like a garbage disposal-style recipe, and no need to get me wrong here. What this means is, you can cook it with totally limp spinach, the discarded green pulp of watermelons, the scraped out skins of pumpkin, and totally ignored green heads of radishes and green legs of cauliflower which are ready to step into the bin.

So you see, Paanch Mishali can be as nutritious as you want with as much frugality as you prefer.

Can’t get a better deal than this.

Panch Mishali 

Ingredients

2 Carrots - chopped

1 Tomato -chopped

2 Potatoes- chopped (optional, add it if you clack two or more vegetables here)

1-2 Fresh sweet radish

1-2 Radish Greens -chopped fine

250 gms Spinach Leaves (or a handful) 

1 cup Pumpkin with skin (cut to small pieces)

1 cup Green watermelon pulp (optional)
1 cup Green cauliflower head (chopped fine) 

Oil and spices

1 tsp Paanch phoron 

2 dry Red chilies 

1" Ginger (crushed or chopped fine)

pinch of Turmeric powder

Salt and Sugar to taste

1 tbsp oil (preferably mustard oil)

Garnish 

Fried dal bori (optional)

Method:

Heat oil and temper it with panch phoron,ginger and red chilies. Once slightly browned add the turmeric powder and the chopped tomato, saute for 2-3 minutes.

Next add all the chopped vegetables and let it cook for around minutes on low heat with adding any water and  closed lid. One the vegetables are semi-cooked, ad the ginger and green chilli paste , including the salt and sugar. Cook till its soft to your liking with  no extra water. 

Take it off the heat and garnish with chopped cilantro. Serve with Dal and steaming white rice 

What is Paanch Phoron : Paanch Phoron is a typically Bengali dry spice mix is used to season many vegetarian dishes. It is a unique mix of five (paanch) spices and lends a beautiful aroma to a dish.

These Five spices are Cumin seeds,Fennel seeds,Nigella seeds,Fenugreek seeds and Mustard seeds

Difference between the Paanch Mishali and Chorchori : Paanch Mishali literally means a medley of five vegetables. Its nearly like a ‘chorchori’  but not totally there as it lacks in begun (brinjal) and shorshe (mustard paste) topping. The missing ingredients help the Paanch Mishali get a bite and crunch. If you are anything like me who likes that bite then this is totally for you.

Kanch Kolar Cutlet and the Legend of Kala Bou

Have you heard of the legend of Kala Bou ?

Kala Bou is Lord Ganesha’s wife. Folklore tells us that on the day of Lord Ganesha’s wedding, Lord Ganesha saw his mother Ma Durga eating bowlfuls. He asked “Ma why are you eating so much”. Ma Durga Replied “jodi tor bou aamake khete na deye (what if your new wife does not let me eat enough)”. This angered Lord Ganesha, he went out chopped a banana tree and said “eitai tomar bou" (this is your daughter in law)”. Lord Ganesha was married off to that banana tree in a religious ceremony. Since then, there is always a symbolic Banana Plant decked in crisp tanter sari (in the above pic its the yellow sari) along with Ma Durga and her off springs during Durga Pujo. She is called "Kala-Bou" and that is all we Bengalis know about Ganesha's marital status, and perhaps from this stems the legendary preoccupation of Bong moms and their sons, and food is always the rabble rouser .

Maybe millions of years have passed since then, but things don’t seem to change. You see, I’m a cooking-phobe in front of my mother-in-law.  She is usually convinced about whatever I’m going to dish out is simply a bunch of ingredients clumped together in a pan, the color is all due to masalas (spices) in odd quantities and it’s never ever the way puritans make it.  You know, like the way vegetables are meant to be cut and cutlets to be shaped. I’m always so wrong.

Anyhow, I so want to hover over my mother in law and watch her cook and perhaps do some learning too, but NO, shouldn't my mother have had taught me everything.

I try to convince myself - perhaps it’s not her- possibly it’s our mythology. Either ways, time for me to go back to the kitchen in my Kala bou mode and make the so inspired Raw Banana Cutlet (Kanch Kolar Cutlet). Who knows, maybe this will do the trick!

Kanch Kolar Cutlet (Raw Banana Cutlet)

4 green raw Bananas 

2 medium Tomatoes, skinned and chopped

3-4 stems Fresh coriander leaves

1/2 cup Bread crumbs

Oil and Spices

1 tsp Ginger paste

1/2 tsp Roasted and powdered cumin seeds

1/2 tsp Turmeric powder

2 green Chilies

2 Tbsp  Vegetable oil

1/2 t Sugar

Salt to taste

Oil for shallow frying 

Peel and slit green bananas.Rub bananas with a pinch of turmeric and wee bit salt. Place in a pan with water and cook until soft. drain water and mash the banana pulp.

Heat the 2tbsp oil in a pan and temper with ginger, turmeric and green chillies.In 2-3 minutes add the skinned  chopped tomatoes and finally the mashed banana.Mix well and lastly add salt and sugar to taste.

Remove from fire when mixture has browned well, and add the coriander leaves. Now cool and divide mixture into desired shape and coat with bread crumbs.Shallow fry in a pan with 3 tbsp oil till coating is crisp and well browned on both sides.

Remove and drain off.

Warm Strawberry Cake and A Cool Mom Story

Before I had a baby and we were just – I mean just about beginning to think about going the family way; I used to imagine how I’ll be as a mother.

Not that I could imagine myself to be anywhere near my mom.

My mother's hair falls below her waist. Her forehead decked by a bid red bindi. A typical red and white bangle adorns her hand indicating that she is tied in the holy matrimony of marriage. She sings while she cooks and I think that’s what adds that magic touch to her food. The whole appearance boasts of an ideal Indian woman.Me, on the other hand would cut a sorry picture in my sweats, messy kitchen and out of tune singing. This unmatched comparison somewhere told me that I need to change the tracks of my dream.

 I decided to me a super cool momma. Decided that I’ll cut most barrier of the R.U.L.E.S. Things which used to put me off at say when I was six  or my thirteen year old brain hated.

Oh like if you want to wear your red shoes with yellow pants and purple sweat, go ahead do those type of mom. What so embarrassing about it, you are three and have right to behave your age.

Oh like you are twelve and want to wear a little high heel. Do it . Just don’t complain when you fall. In fact I’ll buy you one of you like, of course -with a warning that I’ll not be hearing the twisted ankle tale afterwards.

I was definitely a cool mom – unless of course till the reality struck me.

Since this is not happening, and I desperately want to keep up to my cool mom tag, let me just do this instead....warm strawberry cake with clotted cream.

Am I not cool enough?

Strawberry Cake

Ingredients

6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar + a 2 tbsp extra for dusting the berries
1 large egg
1/2 cup milk at room temprature
1 teaspoon vanilla extract
1 cup strawberries, hulled and halved

Preheat oven 180°C. Grease your cake pan well and keep aside.

Whisk all dry ingredients together in a small bowl. In a larger bowl al the wet ones go in.  once done, add dry mixture gradually, mixing both until just smooth.

Pour into prepared cake pan. Arrange strawberries, cut side down, on top of batter as well as in thebottom,  in a single layer .Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 40 minutes at 180 C(325 F) or until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minute. Let cool in pan on a rack. Cut into wedges. Serve with whipped cream.

Sending this entry to Bake Fest, CooksJoy

Spiced Lemon Tea- and Warm wishes for a Happy Thanksgiving

When I was about six years old I was gifted a Casio, a small musical instrument which could play a myriad of tunes, and appeared no less than a professional one to me at that time. My Casio would play the happy Birthday note perfectly, some of the popular film song notes were also pre-set, and I would just croon to the music. In front of guests it made me think and act like Mariah Carey on stage.

For the next few months I fancied dressing like a pop star. Forced my mother to sew a few flouncy gown like dresses out of her sari and wore those outrageous outfits to all birthday parties. Well at parties I always always insisted that everyone should sing along with my Casio – and the cake should be cut only after I was ready with my Casio to play the birthday tune.

 I pretty much bullied all the guests to listen to me singing to my Casio notes and clap at the end. Perhaps I tried to copy my mother who is a classical singer herself and whose performances always ended with loud clapping’s.  Small desires in my little heart – totally unaware of my out of tune signing .In any case at that time and age I thought it to be pretty impressive.

I’m now so grown up from my crooning with the Casio days but still love to hear it play.  Music runs in my genes, I cannot deny. Too bad, that I have not been blessed with the right talent.

This drink too feels like music, reminds me of my long lost casio. What is common between a music and and spice tea- you ask? Well, the hot spice tea is something which always marked a closure to happy evenings , with classical singing ,food and banter in typical Bengali house parties of yore.It does have some nostalgic memories.

And even if we do not have the tradition of close knit house parties with classical singing – this drink still offers a revision of the classic hot tea transforming it into a mindblowin  mocktail. So right for this season. Be it post-thanksgiving dinner or to share with kids to offer a comforting relief to common cold.This humble drink does it all.

Spiced Lemon Tea

Ingredients:

2 Tbsp Darjeeling Tea Leaves
1 Tbsp Honey
Juice of 1/2 Lemon
1” Cinnamon Stick
2-3 Cloves
½ tsp Grated Nutmeg
Lemon wedge for garnish

Preparation:

In a pan heat around three cups of water and add to it all of the whole spices (cinnamon, cloves, nutmeg) .Once it reduces to around two cups put off the flame and add the tea leaves. Cover and let it brew for two minutes.

Add lemon and honey and strain immediately.

This should make about two cups of hot spiced lemon tea.

Stir.

Garnish with a lemon wedge.

My way of sending some warm wishes for a lovely Thanksgiving!

The Forgiving Cupcake

I’m guilty of so many things. Currently ‘lies that I tell my daughter’ has to top the charts. Not that I was born with an obsessive desire to lie all the time and I preach dishonestly to my child, still lying these days has become my second skin. I do it all the time without batting an eyelid.

Don’t you touch this- the meow will come. [The most popular one with us now, after we successfully managed to scare her off the cats –code name meow, forever]

Don’t you dare scream else I'll get get a new baby and return you. [Often repeated in public places when there are quieter nicer babies in sight]

Don’t go to strangers, they will put you in a bag and take you with them. [Again to put her off 'the universe is my family' policy and keeps her safe from devious intentions.]

Sometimes I’m totally at loss while coining a new lie. Like I just can’t have my daughter sit in her car seat for more than a few minutes at a stretch. In India we have relaxed rules, so we don’t really need her in the car seat by law. With time I realized that car seat is the only way I can travel with my sanity intact. Little did I know that its going to be a constant battle . The moment I strap her in , she wails and tells me that the belt is hurting bad. Once we get through that melodramatic mess, she wants the windows rolled down. I know how good a fresh air is to my child , but in a moving car- excuse me? Her hand goes out first, then peeks out the head…too much I say. 

Windows are rolled up instantly and car seat belt back on.
\
Now the wailing starts. That squeaking shrill wails invites a lot of unwanted attention from fellow passengers at red lights. I still have to keep up the act. I tell her “Police eesche jail e niye jaabe (policeman is coming, he will put you in jail)”

It’s ok if the police gets that bad rap. She’ll know when is grows up.

Unfortunately for me, at the next red-light a smiling police waves at us, asking us to show our papers(its  a routine check for them). I secretly fume. I’m embarrassed too, as my lie is discovered. My daughter now thinks that a policeman is mommy’s friend and does not look that bad to put her in jail.

Oh Crap.

Back home, I have to salvage my mommy reputation.

I bake her a ‘Sorry for the lies mommy tells you’ cupcake.

Without the frosting of course.  Frosting is not needed if mommy has made such a good cupcake.

Nevertheless- This Mommy is guilty

The Forgiving Chocolate Cupcake (this recipe has been adapted from Laurasweetspot)
Ingredients

1¾ cups all-purpose flour

2 cups sugar

¾ cups unsweetened cocoa powder

1¾ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup stirred buttermilk

½ cup vegetable oil

2 extra-large eggs

1 teaspoon vanilla extract

1 cup freshly brewed hot coffee

How I did It.

Preheat the oven to 180°C. I used the silicone cupcakes, so no lining needed.

Sift all the dry ingredients together . 

In another bowl, all the wet goes in. Mix well. once done, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine. 

Fill cup cake tins  ⅔ way full and bake 200 odd minutes or until a fork comes out clean.

Cool in the pans for 5 minutes, then turn them out and cool completely.

What are your thoughts on this good –bad  mommy?

Or would you like to taste the cupcake and judge :)?

Time to switch to a Chire -Doi -Aam (Beaten rice with Mango Yogurt) breakfast

After skipping breakfast two days in a row, in an attempt to lose all the post-holiday love handles and ending up with a shaky knee by late noon, I openly admit that I LOVE breakfast.  I almost adore it. Luchi Alur Dom(fried puff bread with potato curry), Apple cakes with fresh preserves, savory French toast, masala omelet and bread, coconut muri (puffed rice) and on a bad day even the diet friendly Kellogg’s K cornflakes with milk works wonders. The truth is I feel weak in my head without breakfast and It’s just a matter of embracing my waist the way it is.

Even after knowing all these, I rarely devote any time to eating a sit –down breakfast in the morning. I’m almost always guilty of neglecting it in my house. I do feed my toddler, but can’t reach a consensus on eating ‘her breakfast’ in a guilt free manner. You know what I mean? Like Suji Halwa (semolina sweet) or Dalia Sheera (broken wheat sweet) are not exactly diet friendly but soooo good for soothing a toddler’s morning tantrum.

Perhaps it’s not the cooking or the time it takes. Maybe it’s time to admit another truth – a truth that makes me an owl rather than a lark.  I’m awake agile and alert post the sun sets, it’s just the opposite when it rises. All I manage to scramble is something on the run. Often an unhealthy overdose of crispy Marie biscuits and Darjeeling tea. Not good. I’m telling ya.

For me or a person like me to eat on a busy working day , I need something portable. Guilt free, and something that can be shared both by me , my husband and daughter. Wholesome. Yum.Just about right Calories. You don’t want to whine for the rest of the day right? I found my calling in these long lost Doi Chire Aam medley (Yogurt and beaten rice mixture with mango). On work days, we need a breakfast that’s easy to whip up. In winters, I happily replace the fresh mango in the recipe with dried mango,popularly called as Aamsotto.

They’re gooey, mushy, moist, flavorful and feel decadent with abysmal calories. I would hate to call them your regular Doi Chire Aam.  They feel like fruit yogurt smoothie with a bite. You can happily whip it up in a flash.  So come just hug ‘em with your teeth.

Chire Doi Aam

Ingredients 

Beaten rice /Poha - 1 cup
Plain Yogurt - 1/2 cup
Mango - 1 (you can replace it with the dried mango pulp )
Sugar or Jaggery - to taste


All you need to do it soak the beaten rice in water and thoroughly drain off the water. Should not take you more than 2-3 minutes, as Chire/Poha or beaten rice tends to get soggy very quickly.

Add the rest of the good stuff now. You are almost there.

Now mix it well with your fingers. As mushy as you'd like.

Lick up.

You are set.

It has just the right amount of carbs,fruity goodness of mango and blessing for bones in disguise of yogurt. Want crunch, go ahead top it with some nuts.

Finished a bowl , and packed the rest of goodness in a jar. 

Sweet Narikel Nadu with a sweeter Bhai Phonta Rhyme

"Bhaaiyer Kopale Dilam Pontaa,
Jomer duare porlo kaanta.
Jamuna dae jomke phonta,
Ami dei amar bhai ke Phonta.
Jom joto paramayu,amar bhai er temon paramayu hok."

 This is a small Bhai Phonta rhyme I used to recite year after year , while putting the sandalwood paste tilak on my brother’s forehead praying for his long life. Literally translated it would mean “As put the chandan mark on my brother’s forehead, there's a mark placed at the door of the Lord Yama. I mark a tilak on my brother’s forehead, the same way as Jamuna placed a tilak on Lord Yama’s forehead and I pray for Life as long as lord Yama for my brother.”

When I was small my mother used to prompt while blowing the Shankh (conch shell ) and I would repeat. By now I know it by heart. The real charm of this ditty lies in its meaning , of course it has evolved over the years , simplified in wordings and dialects changed from family to family.The fundamentals still remain the same.This childhood picture tells the untold story...

I'm a lucky sister today , for my brother is with me again , after a hiatus of so many years. And like all other good sisters, I plan to fast till I anoint my brothers forehead with a tilak of first ghee, sandal wood paste and dubba all the while chanting the small rhyme which will ensure my brothers long life like lord Yama. I also need to set up a  festive sweet plate and feed him the delicacies. I know that my mother will call up later in the day to check if all went well. I will simply nod in agreement.

That casual little nod calls for some serious preparation now.How about some 'narkel nadu' (the popular coconut sweet)?. Although its done to death for Bijoya (Vijaya Dashmi - the last day of the Durga Puja) it never hurts to re-do, and for those lazy bums who have saved up the sweet since then, might as well throw those and make a fresh batch. Trust me, these delicate looking sweets turn as hard as marbles after a week in the refrigerator. Afterall today we are praying for our brother's longer life , remember ?!

Add caption

Narkel Nadu /Coconut Laddu recipe

Ingredients 
Fresh grated coconut - 1 Whole
Whole Milk - 4 cups (or you can use Condensed Milk 2 cups)
Sugar - 1 cup (you can use 1 .5 cups jaggery too)
Cardamom powder - 1/2 tsp
Ghee - 1 tsp

Mix the finely grated coconut with milk or condensed milk in a heavy bottomed pan and bring it to boil over medium heat. Stir continuously.

Once it comes to boil, reduce the flame and briskly stir the mixture for around 30-35 minutes. you need to do this till the milk almost dries up and the mixture begins to leave the sides.It should look something like the below picture.

Now you can add the sugar and cardamom powder and over low flame cook for a while till the mixture comes together. Remove flame and let it cool.

Once its cool enough to handle, you can smear your palms with butter or ghee and turn it to balls.

Ready to  serve

 As I make and serve it to my brother, I pray for yours too. May your brother be prospered with health and wealth and all the life's little gems he wishes for.

Sending this entry to Anu's Healthy Kitchen and Sara's Yummy bites

Beetroot Chops - and warm wishes for a Happy Diwali

Kali Puja (or Diwali) as it’s known to us Bengalis – is upon is and instead of sprucing my home, lighting it up and cooking et al, I’m travelling this year.

We did have a pre-bash of sorts at home, but that does not do justice to the spirit of the festival. Travelling at this time is unlikely – perhaps these are some of the maladies of leading a super busy urban life where a festive holiday eats up the festival altogether. Perhaps not that bad – and I might be needlessly beating myself up, as the place where I’m travelling to is more decked up than an Indian bride and looks as if the stars themselves have descended to bless the newly wed!! But then Kali Pujo spirit needs to be preserved and stories need to be passed from generation to generation. Isn’t that how I learnt it all too…

So I brace myself up. As Mr husband navigates through the narrow arteries of the joyous Jaipur, I prepare to tell a tale to my little one. The legend of Kali Pujo .

It is her- all dressed for Diwali,
strapped in the rear seat. Listening
to the legend

I start at birth.Ma Kali was born from Durga Ma’s forehead as Kal Bhoi Nashini to save heaven and earth from the growing cruelty of the demons. Why ma? I wish she’d ask me, but she is too small now. Never mind. I carry on. Kali Thakur was born to protect the world from two demons called Shambhu and Nishambhu, who posed a challenge to disrupt the peace of the kingdom of heaven. All the gods then prayed to Ma Durga, and that’s how Kali Ma came into being.

Once the demons were slaughtered , Kali Ma made a garland of their heads and wore it around her neck, killing anyone who came her way. To stop her, Lord Shiva threw himself under her feet. Shocked at this sight, Kali stuck out her tongue in shame, and this put an end to her fury. This is the form in which we pray to her – with her tongue stuck out and lord Shiva beneath her feet and a garland across her neck.

We celebrate her victory as Kali Puja . My daughter is scared at the sight of Kali Thakur, but then I tell her that it is only because she is so angry at the evil in this world. Kali is the destroyer of all things bad, and  so we much worship her on this day. Isn’t it time to get our priorities straight; safety comes first! I wink at her.

Re-thinking – can you really ward off evils like Shambhu and Nishambhiu just with prayers at midnight. We need more than that; I’m set to take appropriate action immediately. I’m not a big fan of the evils anyways; I cannot blindfold and trust anyone without making an attempt to please the gods and ward off evils with lights all over.

So I came prepared already. A big batch of my special beetroot cutlet is sitting quietly in my refrigerator. For any hungry devil spirit who wants to lurk around my house while we are out.

Beetroot Cutlet

Ingredients
2 medium size beetroots, grated
2 green chilies, finely chopped
1 large onion, boiled and mashed  (only if you must, puritans do not agree with my onion addition!)
1 cup shelled boiled peas
2 tbsp roasted peanuts
1 tsp ginger juliennes
1/2 tsp pinch asafoetida (hing)
1 tsp garam masala
1tbs all-purpose flour
1 egg (optional)
1 tbs  bread crumbs
Salt to taste
oil, for pan fry
1 medium red onion rings/ chopped (to serve)

Directions
In a bowl, mix all the ingredients except oil, and raw onions rings.

Make the patties from the mixture in elongated shape. This is messy.

Refrigerate for a few minutes. Wrap in a cling flim.

In a kadai, heat the oil till it smokes and deep fry .

If you want to shallow fry then you can transfer the patties to a baking sheet and bake for about 15 minutes,this will add a crispy coat with less calories.

Serve hot with chopped raw onion rings.

Enjoy with your near and dear ones. Here’s my way of wishing you and your family members a safe and happy Diwali and a fantastic Kali Pujo

Sending this entry to Cooks Joy

The Perfect Delhi Wintry Afternoon Munchie

Winter has finally set its foot in the city. Maybe it’s not yet the time to dig into the closet to look for woolens, but you still know it’s arrived when you see the mungphalli walas (peanut seller) everywhere.

So rather than smelling the hibiscus and the peonies , I’m smelling peanuts.

 Today I saw a portly middle aged Aunty purchasing mungphalis(peanuts) by the kilo. While the hapless seller was weighing the hot fresh oven roasted whole mungphalis , The 'Aunty' kept nibbling on the rest. Of course the nibbles were over and above her purchased loot. She must have eaten some 100 gms while the entire transaction took place. Yeah she took home the satisfaction for getting the value for money, and who cares for the free calories consumed. The hapless seller looked longingly for the next ‘noble’ customer.

Just another day in the daily Dilli life.

And winter has just set in.

 Winter in Delhi is definitely overrated. It’s a little naughty sneaky lover who keeps you waiting for days at end, and then suddenly he is there. Gives you enough reasons to celebrate and make merry. Choosing to vanish one day, leaving you pine in front of the calendar. Counting and Waiting.

I’m glad that he is back in town.

Perhaps I too can give some business to my local mungphalli seller, and be noble enough not to nibble the extras.

And I know, that whenever I go - the mungphalli wala will happily wrap it in the recycled goodness of yesterday's news. Love you Dilli ki Sardi (Delhi Winter ).

Echorer Dalna (JackFruit Curry) - Veg meets Non-veg Dish

Sometimes I wish I had a pause button.

A button that allows me time. Some time to me and the rest to carry out things at my pace.
Like, time to stop and take the pictures of the things I cooked and I so wanted to share. Time to pause and write the story which had been brewing in my head that day while I was cooking.Time to smell the flowers. I agree . There will never be enough time for it all. Clothes will always be dirty. Toys always strewn across. A mountain of clothes always waiting to be folded. Diapers to be stacked. Noses to wipe. Vegetables to buy. 

As I rush through my day. Something cuts into my soul. My mom never hurried. Neither screamed mad. Yet, laughter was abound. House always brimming with love and enough food for all the unannounced guests. We were not sitcom type families. Below the belt jokes were conspicuously absent.Foul words out of the window. Even speaking any language other than Bengali in the house was sniggered at.Good bong houses of yore never had PDA between parents, yet we knew it was there.

And look at what hurry has done to me.

I am angry. Little one screaming. Profanity flows.Anxiety overload and love is nowhere to be found.

Let me help love find its way back into my house.

Let me get it the old school way…through the stomach. What else…

With this thought I get to chop a gummy tender and green Jackfruit. The complication ends at chopping as the rest of it is quite simple and quick.  Jackfruit is actually the vegetarian option for the hardcore non-veg Bengalis. A delicacy which most often than not finds its place in the vegetarian buffet section of the weddings and always cooked when you are serving vegetarian guests a Bengali meal. A win win option to keep both meal hemispheres happy.

Today's Recipe is the most most popular and commonly made using up the very basic Bengali pantry staples.


Echor er Dalna

Ingredients:

Vegetables you will need 

Tender green Jack fruit  - around 400 gms
Potatoe - 1 nos boiled (optional)
Onion - 1 medium sized, chopped
Tomatoes -1 medium,chopped
Ginger - 2-3" piece, finely grated
Garlic - 5-6 cloves, finely minced
Green Chilies- 2 nos (you can also use red chili powder for an extra  kick)

Masalas
Turmeric Powder - 1 tsp
Red Chili Powder  - 1 tsp
Cumin Powder - 1 tsp
Cumin Seeds - ½ tsp
Whole Cardamom - 3-4

Whole Cinnamon - 1" sticks
Whole Cloves - 4-5
Bay Leaf - 1 whole
Garam Masala Powder - ½ tsp

The grease :

 Mustard oil (this is what adds the flavor, trust me . Don't substitute.) - 2 tbsp
Ghee (Clarified Butter) - 1 tsp



Method:

Pressure cook the raw Jackfruit pieces.1-2 whistles. Remember to add salt to the water.

Heat oil in a pan and temper with the whole Spices , namely the Cumin,Cardamom, Cinnamon and Cloves and Bay leaf . Once they stop spluttering add chopped onions and fry till slightly browned.Add the ginger and garlic and fry lightly.

Now time to add the salt, turmeric powder, and cumin powder and fry till the masala is well blended and cooked through.sprinkle water every now and then. add tomatoes. cook and stir till well blended.

Time to add the chopped pressure cooked jack fruit pieces and mix well in the above spice mix.

Lastly add a cup full of water to the mixture and keep simmering on low heat for around 10-12 minutes. This will allow the spices to seep into the jackfruit In case you like it dry, keep cooking till most water is evaporated. Top it with a teaspoon of ghee (clarified butter) and a teaspoon of Garam Masala Powder. Mix. Serve with steamed rice.


My thakuma 'grandmother' used to say that if cooked well you cant make a difference between this and Kosha Mangsho.  In reality the texture of a green jack fruit is quite meaty, hence the nickname earned "Gaach Pantha" literally translated it means 'this meat grows on trees'!. You can cook green jackfruit any which way you want, the most popular is cooking it the like the  way we cooked above, with thick and sinful gravy topped with a dollop of ghee. You can also add plain yogurt to the gravy and make it Doi Enchor. One more popular way is to add Shrimps and call it Enchor Chingri. Or go the Vaishnav way without onion or garlic and call it the Niramish Enchor (Vegetarian Jackfruit curry).

Moong er Kochuri with soulful Rabindra Sangeet

Cuisine and culture (spelled Kal-char)  is life and soul of us Bongs. Since we all think we are direct descendants of Guru Dev Rabindra Nath Thakur and related to him by virtue of being born in the same soil, we have to keep the Kalchaar flag  flying high. By singing (melodious is given) Rabindra Sangeet  (songs penned by Rabindra Nath Thakur)- of course.

Ours is an open secret.We Bengalis love our singing.

An early morning walk in any suburban locality in Kolkata will confirm this. Most bong girls (and some lucky boys too) are introduced to classical singing early in age.  Talent or choice notwithstanding. Practice makes a man perfect is a verdict given. Abiding is the rule.  Some lucky ones like me break it.In hindsight , I wish I didn’t. My mother being a classical singer of note herself,  perhaps realized that with my no sur-gyaan and interest it would be complete waste of time. She let me do my own thing. It sure made me happy as a kid – not any more.

Now I have a toddler who refuses to sleep to my singing. Yells at my attempts at crooning. Pits me against my husband and both father-daughter duo have e a good laugh at my hapless attempts to sing children’s songs in Bengali.

Sure enough - I bet I am one of the rare Bongs who sucks at singing.!

Singing is not my forte. I can’t even lip sync to Rabindra Sangeet for my lyrics end up being ill timed. I am still mad at why all bong social parties break into a singing session and who the hell invented Karaoke!
Well well.

All is not gone yet- perhaps I can still flutter the kalchaar flag  high by cooking  up a storm in the kitchen. Listen to dada’s and boudi’s applaud – The husband appreciate and put my little one to bed , not with lullabye but a happy belly.

Moong Dal Kochuri 

Ingredients: 

For the dough : 
1 Cup Maida,
Cooking oil
Water.

For the filling : 
1 cup Yellow Moong Dal (Yellow lentils -washed and soaked overnight)
1 pinch Hing/Asafetida
1tsp Turmeric/haldi powder
1tsp Red chilli powder
4-5 Laung/Clove (powdered)
1 tsp Black Pepper Powder.
Salt

Knead the dough well, and add oil generously so that’s its crumbly in texture. Then add little water, in sprinkles and knead into a soft pliable dough.

Heat a little oil and add hing (this is a dominating flavor so be careful to avoid if someone hates it vehemently). Now add the soaked dal and stir. Add all the dry powders and salt .Stir fry for some time and do not add any water. cool.  taste. You should like what you having before it goes into the dough.

Now make small balls of the dough and stuff with the filling and roll them out. Typically these Kachoris are deep fried in Ghee (Clarified Butter) but I use vegetable oil to fry them.

Lastly put some music on. Who says you need to know singing to enjoy some music .

Sending this recipe too Diwali Fest hosted by Cooks Joy and Anus Healthy Kitchen