tag:blogger.com,1999:blog-43962368310126513232024-03-05T19:50:07.227-08:00Turmeric TidingLeenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-4396236831012651323.post-23010298670488577462017-10-31T04:44:00.000-07:002017-10-31T04:52:26.654-07:00Bibimbap<br />
</div><div id="recipe-name">Bibimbap </div><div id="description"><div id="left-column"><p id="procedure-first-letter">B</p>Prepare and cook ingredients as below.<br />
Marinate the meat with light soya sauce, sesame oil, sugar and garlic for 30 minutes. Add some vegetable oil into a wok and cook the meat on high heat. It takes about 3 to 5 minutes to cook through depending on the meat quality and whether it is sliced thinly or minced. Remove and keep aside.<br />
In a clean wok heat vegetable oil again and season the oil with a pinch of stock powder and salt and the sauté the vegetables one after the other. Thinly sliced shiitake mushrooms take around 2 to 3 minutes to saute. Julienned carrot take around 2 to 3 minutes to saute.<br />
Blanch the spinach and moong sprouts in boiling water for a minute. Make a fried egg with sunny side up. Slice pickled cucumbers. All these form the toppings for the rice that has been cooked and seasoned with salt.<br />
<br />
Assembling the Bibimbap<br />
Heat the Bibimbap pot and add vegetable oil and finely chopped garlic. As the garlic starts to get fragrant add the cooked Japanese rice that has been seasoned with salt. Now arrange the meat, the sauteed vegetables in individual arcs and top it all up with the fried egg in the center. Cover with lid and allow the pot to heat up well, it takes around 3 to 4 minutes on low heat. Remove from flame garnish with finely chopped spring onions and the bibimbap sauce.<br />
<br />
Mix it all and Bon Apetite!<br />
<p id="note"><b>Note:</b> I replaced carrot with celery or beans or babycorn and it was as nice. </p></div><div id="right-column"><div id="up-quote">“</div><div id="note-in-quote">This colourful and flavorfully assembled rice dish is very popular in our home specially on nights when Noyna is feeling like a comfort meal infront of the television. Cooking this for her makes me pat my own back for ensuring she gets such a healthy medley of vegetables all in one bowl. </div><div id="down-quote">”</div><div id="ingredients">Rice<br />
1 cup Japanese rice <br />
1 ¼ cup of water<br />
½ tsp salt <br />
1 tbsp finely chopped garlic<br />
<br />
Toppings<br />
100 gm thinly sliced or minced meat<br />
½ cup julienned carrots <br />
½ cup mung sprouts<br />
½ cup chopped spinach<br />
½ cup thinly sliced shiitake mushroom<br />
1 tbsp sliced cucumber pickles<br />
2 tbsp finely chopped spring onion<br />
<br />
Marinade for meat<br />
1 tbsp light soya sauce<br />
½ tsp sugar<br />
1 tsp sesame oil<br />
1 tsp minced garlic<br />
<br />
Bibimbap Sauce<br />
2 Tbsp gochujang (korean chilli sauce)<br />
1 Tsp light soy sauce<br />
1 Tbsp sesame oil<br />
1 Tbsp sugar<br />
1 Tbsp water<br />
1 Tbsp roasted sesame seeds<br />
1 tsp apple vinegar <br />
1 tsp minced garlic<br />
</div></div></div>Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0Singapore1.352083 103.819836000000010.8441055 103.174389 1.8600605 104.46528300000001tag:blogger.com,1999:blog-4396236831012651323.post-31009993655078831102011-06-25T09:01:00.000-07:002011-06-25T09:29:10.464-07:00Sao Joao Festival in Goa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDrr7VGvXkLFBWSV0CK7nn5xqwaA0i6WnCDTVRxGQqlWKYlWw1Ja6qnvdLfUzDsMO69yagweOhZkZbXpqCfP1-4KOmQ9rgz-ypmRKN2ZuiFExpKBHjkj6tHb16NnTNjz0nqjq07s82Ys/s1600/028.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDrr7VGvXkLFBWSV0CK7nn5xqwaA0i6WnCDTVRxGQqlWKYlWw1Ja6qnvdLfUzDsMO69yagweOhZkZbXpqCfP1-4KOmQ9rgz-ypmRKN2ZuiFExpKBHjkj6tHb16NnTNjz0nqjq07s82Ys/s320/028.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622195268268439506" /></a>
Just when I start feeling I know everything there is to know about Goa and my village (Benaulim), something new pops up. Friends from Panjim invited us to join them in celebrating the Sao Joao festivities. After a few emails back and forth and instructions to carry towels, a change of clothing my daughter and me were ready for a Holi like day in Goa. <br>
<br>
Some background on Sao Joao festival, Sao Joao feast is held to felicitate the patron Saint, John the Baptist. This festival is specially important for the village of Benaulim where we have a beautiful old church dedicated to him. The story goes that the pregnant mother of St John the Baptist and Mother Mary with Christ in her womb were together, recognizing Christ to be god, St John took a leap in his mother’s womb. This leap is called the leap of faith and to imitate this leap of faith, young men of the village jump into the wells to show their leap of faith. <br>
<br>
So far so good, till Shreya mentioned that St John the Baptist was older than Christ and he was already telling people about the arrival of Christ in the deserts of Palestine. My daughter asked, how was the other story possible? I told her that it’s our turn to take a leap of faith and believe in the stories told by Alex’s grand-mom and join the festivities. <br>
<br>
We stopped at our local pond near the church in Benaulim, the village boys were busy decorating around it with balloons and streamers on poles, exotic fruits hanging from the tree branches and a boat placed on the side. The others were hiding bottles of beer and other liquors in the pond. The point being, boys from the village will jump into the pond and search for the alcohol that will be drunk as they find it. Now I wonder where that came from …… grownup baptism of sorts I guess! <br>
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMPiBWXkiawqGLW6PuYp1t6JeG2eXAC90VgdSFr2hWjjKr6OUWmC9j7-xkF4uONm1MLzvMvCGPCfrks3jaK8_11Zpy4NQIoh5P_GVLewYa-SUGiUGF-pbAGmIUxJODS2tm2tD9YpgywU/s1600/056.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMPiBWXkiawqGLW6PuYp1t6JeG2eXAC90VgdSFr2hWjjKr6OUWmC9j7-xkF4uONm1MLzvMvCGPCfrks3jaK8_11Zpy4NQIoh5P_GVLewYa-SUGiUGF-pbAGmIUxJODS2tm2tD9YpgywU/s320/056.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622192518002855074" /></a>
<br>
As we traversed the distance between Benaulim and Siolim where the festival is celebrated with much more pomp and show. We noticed young men and women with beautiful floral wreaths driving down. Anjali and Noyna wanted their very own wreaths and I was hoping to purchase them on the way … that was not to be, as everyone makes their own special wreath. We have many ideas for next year, equipped with our flowers and staplers we shall make a gorgeous wreath that Julius Ceasar shall envy. <br>
<br>
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaG_vy749dj4fZ0_MCh0uxQSHUQOFweQrR4lcO9Ha-7POKlADQVaHtXuisclbqq_rteQCyYoJ2J-kTwp_-dQ6qRjrrQhKvWa362eLx9Rl3ye9yR0S-Z3TK30BVpNk6sI_Vv1XFyps0okA/s1600/037.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaG_vy749dj4fZ0_MCh0uxQSHUQOFweQrR4lcO9Ha-7POKlADQVaHtXuisclbqq_rteQCyYoJ2J-kTwp_-dQ6qRjrrQhKvWa362eLx9Rl3ye9yR0S-Z3TK30BVpNk6sI_Vv1XFyps0okA/s320/037.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622193350709956194" /></a>
Siolim was decorated in a similar manner though instead of the village pond, it was beside the river. An old man dressed in gold lame lion cloth and a fake tiger skin was baptizing a pretty young kid in a white dress. The highlight of the stay was an upbeat song sung by two young kids in Konkani. Rain had abandoned us, which is normally necessary for the celebrations. Off we went to the party at the Riviera. Modern young kids were dressed in casuals with flowered t-shirts or girls with flowered hair ties. All gyrating to the DJ’s music or drinking beer, our arrival definitely skewed the average age of the party. <br>
<br>
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAtkrumVA1TWzR9rxz_XQbMW-KffJE7QZ0EcHkdgd7YEMWBqVBmgE9kqHeqV26ElhGd2S1e4Bu-AhleZz4bTr940T3PKaq2Vg7ettwZXrxCbdapqfXjvzWhQL7I5UFgFu-Uv1ohkUvys/s1600/043.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAtkrumVA1TWzR9rxz_XQbMW-KffJE7QZ0EcHkdgd7YEMWBqVBmgE9kqHeqV26ElhGd2S1e4Bu-AhleZz4bTr940T3PKaq2Vg7ettwZXrxCbdapqfXjvzWhQL7I5UFgFu-Uv1ohkUvys/s320/043.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5622194629018459394" /></a>
Similar parties were just beginning all over Goa with a promise to go on till wee hours of the morning. I am left with the thought that, would I have to allow Noyna to part take in these celebrations a few years from now? Two boys drowned in the shallow pools……….read the newspaper next morning. <br>Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com1tag:blogger.com,1999:blog-4396236831012651323.post-63382629389623617502011-06-23T20:06:00.000-07:002011-06-24T22:54:06.706-07:00Sweet and Sour Ambada Curry (Uruda Methi)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65-9Obkmnj5S_MG_xU6AZwVYVFHkG-KoVPFjXGln4RqXZp7gpcpR9dnn_KHWL8TMEDr2Xlol11N0J85WyQHVcZiOqaPnbtX4mmtfOk5aWJCEPxUBNn6egy55VIfYfRn3MbeKK4kWQ1U4/s1600/ambade.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 254px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65-9Obkmnj5S_MG_xU6AZwVYVFHkG-KoVPFjXGln4RqXZp7gpcpR9dnn_KHWL8TMEDr2Xlol11N0J85WyQHVcZiOqaPnbtX4mmtfOk5aWJCEPxUBNn6egy55VIfYfRn3MbeKK4kWQ1U4/s320/ambade.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5621635317017546082" /></a>
<div id="whats-it">
</div>
<div id="recipe-name">
Hogs plum in coconut sauce
</div>
<div id="description">
<div id="left-column">
<p id="procedure-first-letter">P</p>
<br>
eel the ambade (small green fruit which looks like unripe mangoes, also called hogs plum) and keep aside<br>
Heat a flat pan add a few drops of oil and roast the coriander seeds, dry red chilli on low heat until coriander seeds start to brown. Cool and add to grated coconut. Add the turmeric powder and a 3 tablespoons of water and grind to a fine paste. We call this the masala<br>
Heat oil in a shallow pan and infuse with asafoetida, curry leaves and mustard seeds. As the mustard seeds start to splutter add the soaked urad dal and methi seeds followed by the peeled ambade. Saute on low heat for a minute before adding the ground masala<br>
Season with jaggery and salt. Add half a cup of water and cover with a lid. Cook together on low heat till the amabade soften. This should take around 7 minutes <br>
Serve hot or cold as an accompaniment with a coastal meal
<p id="note">
<b>Note:</b> Green mangoes are a great substitute if you can't get ambades.
</p>
</div>
<div id="right-column">
<div id="up-quote">“</div>
<div id="note-in-quote">
This dish never fails to bring out all the oohs and aahs when I serve it with typical Konkan meals. During the monsoons there are many occasions for fasting when families don't use onion in their cooking, this dish takes the centre spot. The sweet and sour flavors of the ambade combine with the creaminess of spiced coconut masala to create absolute ambrosia. Do give it a try
</div>
<div id="down-quote">”</div>
<div id="ingredients">
Ingredients<br>
10 ambade, peeled or 1 cup chopped<br>
green mango<br>
3 dry red chilli<br>
1 tbsp coriander seeds<br>
1 cup grated coconut<br>
1 tsp turmeric<br>
2 tbsp oil<br>
10 curry leave
1 tsp mustard seeds<br>
pinch of asafoetida<br>
1 tsp urad dal, soaked<br>
1 tsp methi/fenugreek seeds, soaked<br>
1 tbsp jaggery<br>
1 tsp salt<br>
</div>
</div>
</div>Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com1tag:blogger.com,1999:blog-4396236831012651323.post-54914426479246828112011-04-22T19:02:00.000-07:002011-04-22T19:15:49.994-07:00Passion Fruit Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrdoy2OCb7JD86hTxwrJUHw9rTktiPfOlTSGwRrzqLdLJCNQlqgTcICxowgsP6fEu4onUzRvEnE_gO4kU-UUjwaHoLcJaYXKJ9ugK8EmLKFAsGUTQxwFCRRQaLSFyx63a0VGQJFQUn2A/s1600/Unknown.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrdoy2OCb7JD86hTxwrJUHw9rTktiPfOlTSGwRrzqLdLJCNQlqgTcICxowgsP6fEu4onUzRvEnE_gO4kU-UUjwaHoLcJaYXKJ9ugK8EmLKFAsGUTQxwFCRRQaLSFyx63a0VGQJFQUn2A/s320/Unknown.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5598593866976294482" /></a>
<div id="whats-it">
</div>
<div id="recipe-name">
Passion Fruit Cheesecake
</div>
<div id="description">
<div id="left-column">
<p id="procedure-first-letter">B</p>
ase<br>
Coarsely crush the digestive biscuits and then mix in all the ingredients. Press the mix into a cake tin and chill until set. (you can make the base and store in the fridge for future use if you want.<br>
Filling<br>
Soften the cream cheese and the pour the sour cream into it until it is smooth. Mix in the lemon zest, lemon juice, essence and the sugar and beat till fluffy and smooth. Mix gelatine in 3 tbsp of hot water till it is smooth and then add to the above mixture.
Pour this mixture on the base and smoothen it out. Put in refrigerator for around 15 minutes whilst you prepare the topping.<br>
Topping<br>
Mix together the passion fruit pulp and the castor sugar. Separately heat 2 tbsp of water and mix in the gelatine till it is smooth. Add the gelatine to the fruit pulp and mix it in.
Pour the topping over the cheesecake and refrigerate till set.<br>
Note: A popular variation is to substitute ½ cup of mango pulp instead of passion fruit.
<p id="note">
<b>Note:</b> I replaced passion fruit with mango pulp and it was as nice.
</p>
</div>
<div id="right-column">
<div id="up-quote">“</div>
<div id="note-in-quote">
This creamy dessert, resplendent with flavours of passion fruit is very popular in our home and eaten with great delight, by my daughter. My dear friends Bhavani and Sameera shared this relatively healthier version of cheesecake with me and today I have modified it ever so slightly to suit my daughters highly developed palate.
</div>
<div id="down-quote">”</div>
<div id="ingredients">
Base<br>
1 cup / 250 gms graham crackers or digestive biscuits<br>
1 tsp lemon zest<br>
1 tsp lemon juice<br>
3 tbsp butter<br>
Filling<br>
1 cup/ 250 gm sour cream<br>
1 cup/ 250 gm Philadelphia cream cheese<br>
½ cup castor sugar (powdered sugar)<br>
1 tsp lemon zest<br>
1 ½ tbsp lemon juice<br>
1 tsp orange essence<br>
2 tsp gelatine<br>
Topping<br>
3 tbsp castor sugar (powdered sugar)<br>
½ cup passion fruit pulp<br>
1 tsp gelatine<br>
</div>
</div>
</div>Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com1tag:blogger.com,1999:blog-4396236831012651323.post-32384630338017058592011-04-22T02:02:00.000-07:002011-04-22T19:02:33.737-07:00Passion fruit Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4F1Lq-ourirZUhB29-Jw1OCqoeQWMq0BX2yga7AhgMwsJm0QOIwWmi8jFJLwy-suOvqC8e6qksfXsCoy0c826PRjtFEI6IvxqJr85V07QyVoVYsnguHNCDkv4WvyUBzHjSK4jV3JXyI/s1600/Unknown.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4F1Lq-ourirZUhB29-Jw1OCqoeQWMq0BX2yga7AhgMwsJm0QOIwWmi8jFJLwy-suOvqC8e6qksfXsCoy0c826PRjtFEI6IvxqJr85V07QyVoVYsnguHNCDkv4WvyUBzHjSK4jV3JXyI/s320/Unknown.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5598330990293357506" /></a>
<div id="whats-it">
</div>
<div id="recipe-name">
Passion Fruit Pudding
</div>
<div id="description">
<div id="left-column">
<p id="procedure-first-letter">R</p>
emove zest from lime with potato peeler and reserve for decoration. Squeeze lime juice and add it to the passion fruit juice. Put the juices in a saucepan, bring to the boil, leave simmering gently. Soften the gelatine in cold water, if it is powder follow directions on packet. Strain the leaves of gelatine and add to the juice mixture, stir together. When gelatine is dissolved, take off of the heat to cool to room temperature and add concentrated milk (this is the tricky part- you do not want it too hot or it will curdle milk or too cold so that it starts to set!) Lightly grease crown mould and pour mixture into mould. Put in the fridge to set for at least 4 hours or overnight. Turn out the pudding onto a plate, decorate with fine strips of lime zest, seeds of the passion fruit, and coulis or cream.
<p id="note">
<b>Note:</b> I replaced passion fruit with mango pulp and it was as nice.
</p>
</div>
<div id="right-column">
<div id="up-quote">“</div>
<div id="note-in-quote">
This dessert is relatively simple to put together and a sure hit with kids.
</div>
<div id="down-quote">”</div>
<div id="ingredients">
80cl passion fruit juice, can be frozen juice<br>
40cl concentrated sweetened milk<br>
1 lime<br>
8 sheets of gelatine, or powder equivalent, 16g<br>
1 passion fruit, for serving<br>
Red fruit coulis or cream, optional for serving<br>
Oil, for greasing mould<br>
</div>
</div>
</div>Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-10447384829226890432010-03-10T03:46:00.000-08:002010-03-31T04:05:38.995-07:00Malpua<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQzL2tP1Zb-cw5X_WMZtaKhFEKV6FUwT1ZQrrOa9H1tXuJgFK_-Olo7iuxQQnLaUyjenMEzGL6a5nDsXHu1kV9jlwR5cau-6-HzALTLws-yLJhUA3wglbGlowLADvZK1ZKOjMcGYBFYc/s1600-h/Malpua.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQzL2tP1Zb-cw5X_WMZtaKhFEKV6FUwT1ZQrrOa9H1tXuJgFK_-Olo7iuxQQnLaUyjenMEzGL6a5nDsXHu1kV9jlwR5cau-6-HzALTLws-yLJhUA3wglbGlowLADvZK1ZKOjMcGYBFYc/s320/Malpua.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5444679452375770866" /></a>
<div id="whats-it">
Saffron and aniseed flavoured pancakes
</div>
<div id="recipe-name">
Malpua
</div>
<div id="description">
<div id="left-column">
<p id="procedure-first-letter">R</p>
oast the saffron on a low heat, then dissolve it in 2 tablespoons of milk. Set aside. Whisk together the all-purpose flour, milk, baking powder, aniseed and saffron-infused milk until it has a consistency similar to pancake batter.
In a separate pan, boil a cup of water with 1 cup of sugar, ground cardamom and lemon juice for around 10 minutes until the sugar syrup thickens and attains a sticky consistency. Remove from the heat and pour the syrup in a wide and shallow container..
Heat a lightly oiled griddle or frying pan over a medium heat. Pour the batter onto the griddle (using about three tablespoons of batter for each pancake) and spread gently to make a thin pancake. Brown on both sides before removing.
Put the pancakes in the sugar syrup and remove quickly. Set aside on a serving plate and top with 1 tablespoon of grated khoya, a pinch of powdered cardamom and some chopped nuts, then roll it up. Serve hot or at room temperature.
<p id="note">
<b>Note:</b> Please see ingredients section to make your own khoya should it not be available with your Indian grocer. I have a simple recipe using non sweetened condensed milk.
</p>
</div>
<div id="right-column">
<div id="up-quote">“</div>
<div id="note-in-quote">
Flavoured with saffron and aniseed, soaked in sugar syrup and stuffed with khoya and nuts, these pancakes are indeed ambrosia. But this divine dessert is relatively simple to put together and a sure hit at any meal.
</div>
<div id="down-quote">”</div>
<div id="ingredients">
1 cup all-purpose flour <br>
½ cup milk <br>
1 tbsp aniseed <br>
¼ tsp baking powder <br>
1 cup khoya (mawa or reduced fresh milk) <br>
½ cup pistachio nuts, chopped finely <br>
½ tsp saffron, roasted and soaked in warm milk <br>
5 green cardamom, pods powdered <br>
1 cup sugar <br>
1 tsp lemon juice <br>
½ cup oil <br>
</div>
</div>
</div>Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com1tag:blogger.com,1999:blog-4396236831012651323.post-24719150650102335492010-03-08T20:09:00.001-08:002010-03-10T04:21:16.349-08:00Kathi RollThis one is for Teesta
After looking high and low for the best Kathi Roll in Kolkata I have come to the conclusion that “Hot Kathi Roll ” on 1/1 Park Street, Kolkata is by far the best. Yes it has 2000 calories per roll, the paratha (bread) is deep fried in Dalda (hydrogenated oil, containing high amounts of trans fat) and then coated with eggs and stuffed with masala mutton (a pure cholesterol shot), but as you bite into its crispy shell savoring the texture of the soft egg and then the chewy meat it makes it all worth it. <br>
Whilst I am at it I thought of delving a bit into the history of “Kathi Rolls”, this is by far the most popular street food in Kolkata, rolls of dough are neatly piled on the side of the Tawa (girdle) ready to be rolled out and fried. The meat is precooked and ready for stuffing however in the olden times the meat was put on bamboo skewers (and hence the name “kathi” which stands for the bamboo skewer) and grilled before being stuffed and rolled in the Paratha. <br>
A restaurant called Nizam’s in 1932 in Kolkata for the office goers who wanted a quick hearty snack on the run launched Kathi rolls. (Who would have thought that fast food was a necessity 100 years ago!) Nizam’s originally used metal skewers to grill the meat but later switched to bamboo skewers. These skewers are referred to in Bengali as “Kathi” and hence the name. <br>
Today the “Kathi” skewered meat has been abandoned for precooked stuffing that comes in various forms – chicken, mutton, paneer and potatoes. Even the bread in various parts of the country has been substituted by roomali roti (thin whole wheat bread) or Nan bread. <br>
Coming back to the original reason for this blog - Teesta is a dear friend and is craving kathi rolls, I am happy to share my healthier version of kathi roll for her.<br>
<div id="embeded-video-container">
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<h2>Crowd gathering at “Hot kathi roll” </h2>
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<h2> Nizams kathi roll being rolled out </h2> <br>
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</div>Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-70974744320278223422010-03-08T19:59:00.000-08:002010-03-31T04:37:24.694-07:00Kathi Roll<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxX4ay1VasNrEI7gYHlar5HOn91OpV1px_iNcw5-D2RSzy8Ja8x3U9lVWic3KU_wTR_qzs-fMYC3kS0UXj3BZBvlMJ7tl8xZnD5CP0UcFtXAMfMa2SWZc4xkHKxCQ5O8U5WDUGKYnLpM/s1600-h/kathi+roll.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxX4ay1VasNrEI7gYHlar5HOn91OpV1px_iNcw5-D2RSzy8Ja8x3U9lVWic3KU_wTR_qzs-fMYC3kS0UXj3BZBvlMJ7tl8xZnD5CP0UcFtXAMfMa2SWZc4xkHKxCQ5O8U5WDUGKYnLpM/s320/kathi+roll.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447251715497971746" /></a>
<div id="whats-it">
Seasoned chicken wrapped in a pan-fried wholewheat and omelette roll
</div>
<div id="recipe-name">
Kathi Roll
</div>
<div id="description">
<div id="left-column">
<p id="procedure-first-letter">H</p>
eat the oil in a shallow pan and saute the onion on a low heat until golden. Add the coarsely chopped onion, ginger, garlic, coriander powder, chilli powder, turmeric powder, garam masala and cumin seeds. Fry on a medium heat until the oil separates. Add the chicken or lamb and fry for 5 minutes, stirring occasionally. Add the tomatoes and salt, cover with a lid and cook until the oil separates and the meat is cooked.
Season with lemon juice and mint and stir fry on a high heat until all the liquid evaporates, then set aside.
Add some oil to the pan and heat the parathas. Pour the beaten eggs on the paratha and cook like an omelette on a low heat. Remove from the pan, layer with chopped onion and some meat stuffing, then sprinkle with chaat masala and kalanamak, and roll the paratha.
Serve hot with green mint chutney.
<p id="note">
<b>Note:</b> Some people spread green chilli sauce on the paratha to make the rolls even hotter.
</p>
</div>
<div id="right-column">
<div id="up-quote">“</div>
<div id="note-in-quote">
Kathi roll is a gift from the street vendors of Kolkata. It is the equivalent of a frankies or tortilla roll in the West. Thin parathas are layered with omelettes and a spicy chicken filling, rolled together to make a delicious snack.
</div>
<div id="down-quote">”</div>
<div id="ingredients">
8 parathas <br>
1lb/450g chicken or lamb, cut into thin strips <br>
5 sprigs mint, finely chopped <br>
1 tbsp lemon juice <br>
1 cup tomatoes, finely chopped <br>
3 eggs, beaten <br>
1 cup onion chopped into long thin slices <br>
½ cup coarsely chopped onion <br>
2 tbsp ginger, coarsely chopped <br>
3 cloves garlic, coarsely chopped <br>
2 tsp coriander powder <br>
1 tsp chilli powder <br>
¼ tsp turmeric powder <br>
½ tsp garam masala <br>
½ tsp cumin seeds <br>
1 tsp chaat masala <br>
1 tsp kalanamak <br>
3 tbsp cooking oil <br>
1 tsp salt <br>
</div>
</div>
</div>Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-59291568781128609622010-03-08T03:50:00.001-08:002010-03-10T22:23:09.151-08:00Aniseed<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJyZfrUeHiG_GOnCMd9hNRfcE1r5l-bQ9aucV0xDJcAWXlUzarAO1iZ4cpY33mT4xndPCrhLuveOz1WC8WqVBYlVrRiAyhqFx3YwsY_K923JwNlqZppmLeG1UY4j61Tu_rW6EWyEY1mM/s1600-h/Aniseed.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJyZfrUeHiG_GOnCMd9hNRfcE1r5l-bQ9aucV0xDJcAWXlUzarAO1iZ4cpY33mT4xndPCrhLuveOz1WC8WqVBYlVrRiAyhqFx3YwsY_K923JwNlqZppmLeG1UY4j61Tu_rW6EWyEY1mM/s320/Aniseed.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5447257965791514098" /></a>
<h2>Saunf, suwa, badi shev or shopa, interchangeable with fennel seeds</h2><br>
It is a golden-brown, tear shaped, aromatic seed with strong sweet licorice flavor. It is believed to have the property to help in digestion and stimulate the appetite. Kashmiri cuisine uses aniseeds. I use it for my masala tea. In India, a spoonful mixture of roasted anise seeds is mixed with roasted dry coconut, rock sugar and poppy seeds are eaten after meals as mouth freshener.
Fennel seeds which are slightly fatter versions of aniseeds can easily be used interchangeably.
My Kashmiri friend stores it in different forms at her home. The powdered form is often used for makin curries and the seeds are used in the fabulous Kahwa (Kashmiri tea infused with saffron, aniseed, almonds). I will ask her to share her amazing Kahwa recipe in my blog.
The other day my Bengali friend told me how he entertained his clients with Kahwa in Kolkata with great trepidations, to his surprise they were so taken in by it that he had to make more and that was the deal maker.Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-42347251436733716432010-03-08T03:46:00.000-08:002010-03-10T22:24:54.365-08:00Asafoetida<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfcdSv7H9FHctUOIWvOVhJZVA9i7R-HQbQRSggVRtmABVCuAy_Z4vkZq8dPjt8FQ-h73KN8PJygifpu4ujBbjzLTnkWgMOvKs0_y9na7tWy9PhLD-jxpvZ4xrOc5sxgQneS1z2lj4YO0/s1600-h/Hing.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfcdSv7H9FHctUOIWvOVhJZVA9i7R-HQbQRSggVRtmABVCuAy_Z4vkZq8dPjt8FQ-h73KN8PJygifpu4ujBbjzLTnkWgMOvKs0_y9na7tWy9PhLD-jxpvZ4xrOc5sxgQneS1z2lj4YO0/s320/Hing.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5447258417700850194" /></a>
<h2>Hing, perukaya, devils dung</h2><br>
An extremely pungent resin extracted from a plant of the giant fennel family, asafoetida is frequently used in Indian and Middle Eastern cooking. In fact, asafoetida's strong spicy garlicky smell is quite off-putting. Do not attempt to taste it raw as it is not a pleasant experience. But if you can overcome the stink, which disappears in the cooking process, the smallest amount of it transforms vegetable dishes, meat stews and fish. It can be purchased in two forms : Pure brownish pink granules or a yellow white powder where rice and turmeric are powdered along with asafetida. Buy it in powdered form rather than chunks, which are hard to break down.
Indians almost always use it whilst cooking dal as it reduces flatulence.
I have seen my friend buy it in big chunks and her husband’s duty is to pinch out small parts and make it into even sized small balls so that it can be used later for her rasams and sambars. If this is not love then what is?!Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-89471589023899409882010-03-03T03:58:00.000-08:002010-03-31T04:10:23.006-07:00Mishti Doi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AJxjpKylqE5qgiTqJYRdTbMI2anmUr2iapm-8VV1qly6Q5Z4OxEu_R6rAOFC4GHtFZWhBYKDteU9RTFMM-Yj-nQXe6oTT4QUzn_MkVaDes67s-dzRRlnvJ3ovDHnYIS4GLd-FQE93F0/s1600-h/Mishti+Doi.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AJxjpKylqE5qgiTqJYRdTbMI2anmUr2iapm-8VV1qly6Q5Z4OxEu_R6rAOFC4GHtFZWhBYKDteU9RTFMM-Yj-nQXe6oTT4QUzn_MkVaDes67s-dzRRlnvJ3ovDHnYIS4GLd-FQE93F0/s320/Mishti+Doi.jpg" alt="" id="BLOGGER_PHOTO_ID_5444678484721850274" border="0" /></a>
<div id="whats-it">
Homemade sweetened yoghurt
</div>
<div id="recipe-name">
Mishti Doi
</div>
<div id="description">
<div id="left-column">
<p id="procedure-first-letter">A</p>
dd the bay leaves to the milk and bring to a boil in a heavy-based pan on a low heat until it is reduced to half its volume, making sure to prevent it from catching on the bottom of the pan. Remove from the heat and add the powdered patali gud and ground cardamom to the hot thickened milk mix. Remove the bay leaves. Cool to room temperature. Mix in the natural live yoghurt and allow it to set in an earthenware pot for 6 hours in a warm place. Do not disturb the pot or sneak a peek for the six hours that you keep it to set. Once the yoghurt is set, refrigerate and serve cold.
<p id="note">
<b>Note:</b> Patali gud is only available in Bengal during the winter months. An easy substitute would be fine brown sugar. It is important to set the mishti doi in an earthen pot with natural yoghurt as the earthen pot absorbs any moisture that maybe released during the setting process.
</p>
</div>
<div id="right-column">
<div id="up-quote">“</div>
<div id="note-in-quote">
Mishti Doi is one of the most popular Bengali desserts and is made with completely natural products. Doi (yoghurt) is considered auspicious in the Hindu religion and is prepared for festive celebrations of Durga Puja. It is fairly easy to prepare and the flavours of patali gud (special Bengali jaggery) and earthenware make this a wonderfully unique dessert.
</div>
<div id="down-quote">”</div>
<div id="ingredients">
1 litre milk <br>
1 tbsp natural yoghurt <br>
4 bay leaves <br>
1 cup patali gud (or brown sugar) <br>
5 green cardamom pods, powdered <br>
</div>
</div>
</div>Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-40905168304700366622010-03-02T01:15:00.001-08:002010-03-24T22:58:37.699-07:00Pressure Cooker<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZht-sbha5XHM40W6PzVk5Ax7osbLnbZdNuI7RLZ_TSWBYHJZQD9m7nndb0sdYCkEpCcfYK6YnncUOvwbOf0ZRyM6l7Z95vyFxhM26Es6WVGz9RRYj-pyKYF5vOQiunY8PdWonHOm1dms/s1600/Picture+127.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZht-sbha5XHM40W6PzVk5Ax7osbLnbZdNuI7RLZ_TSWBYHJZQD9m7nndb0sdYCkEpCcfYK6YnncUOvwbOf0ZRyM6l7Z95vyFxhM26Es6WVGz9RRYj-pyKYF5vOQiunY8PdWonHOm1dms/s320/Picture+127.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5452446837325960642" /></a>
Who doesn’t love good and convenient cookware. In India utensils are a part of the wedding gifts and dowries that mothers collect for their daughters over years. When babies are born, silver tumblers, bowls and spoons are common gifts.<br />
<br />
Utensils even have a place in indian celebrations and festivals. During the Diwali (Hindu new year) festivities, there is a special day called “Dhanteras” when every Hindu family buys something in metal for the home. In most families it is a steel utensil that is offered to the gods before being used.<br />
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Utensils hold a place of pride in Indian kitchens and housewives proudly display their shining copper and steel vessels.<br />
<br />
If asked to choose only three utensils indispensable for Indian cooking, I would select:<br />
Pressure cooker<br />
Mortar and pestle<br />
Karahi (Indian wok)<br />
<br />
Pressure cooker: Indians have generally remained faithful to old designs and materials for making daily fare. The only new utensil that has entered almost every Indian home is the pressure cooker. If you plan to cook lentils regularly, a pressure cooker is a must – not only is it a fast and failproof way of cooking but it is energy efficient so it is also the green way. I use pressure cookers regularly for cooking lentils, boiling potatoes, making stocks and soups, cooking curries - my list is endless.<br />
<br />
Pressure cookers are generally made from aluminium or stainless steel. And are mostly unsuitable for dishwashers. Also due to their unique shape I recommend washing by hand.<br />
<br />
A gasket or sealing ring forms a gas-tight seal which does not allow air or steam to escape between the pot and the lid; normally, the only way the steam can escape is through a regulator or a whistle.<br />
<br />
I would suggest investing in a 3 litre capacity pressure cooker and if you are single and footloose then a 1 litre one will do just as well.<br />
<br />
The food to be cooked is placed in the pressure cooker, with a small amount of water. The lid is closed, the pressure setting selected (or if a weight is used, the weight is placed on the steam vent) and the pressure cooker is placed on a heat source at the highest heat until the cooker reaches full pressure, then the heat is turned down and timing the recipe begins at this point.<br />
<br />
The higher temperature causes the food to cook faster; cooking times can typically be reduced by about 70 percent. For example small to medium-sized potatoes cook in about eight minutes (depending on thickness and type), and a whole chicken takes only twenty minutes. Rice and lentils and beans can be cooked in ten minutes instead of 45. It is also believed that some food toxins can be reduced by pressure cooking.<br />
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Pressure cooking is often used to simulate the effects of long braising or simmering in shorter periods of time.<br />
<br />
You can see from this writeup that I am a big fan of pressure cookers. “Go Green with pressure cookers!!”Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-88033181136451077732010-03-01T22:30:00.000-08:002010-03-17T01:47:11.508-07:00What is Cookingcoming soon!!Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-41473478808279855172010-02-24T22:37:00.000-08:002010-03-24T22:38:45.100-07:00Cooking in Kolkata<span style="font-weight:bold;">Sushoma and Anjona</span> <br>
For the past 18 years I have been coming to Kolkatta on one pretext or the other and indulging in the fabulous cuisine of this state. This time I had an opportunity to be taught the cuisines by 2 beautiful Bengali women “Anjona” and “Sushoma”. Sushoma lives in a near by slum and works in 4 homes doing everything from cleaning to cooking. She is a wide-eyed beautiful women with a ready smile and a can do attitude, with some education she would have been an ideal fit for a fabulous corporate career. I don’t even think she has any idea about what she could have achieved had her parents been able to afford her a proper education, today she shies from even trying to read a grocery list that she asked me to write for her. <br>
Anjona is quite and shy. She seems like a diligent worker with a mind of her own. She doesn’t reveal much about herself other than being a tough negotiator. After being interviewed and offered a position by my husband, Anjona said that she had 2 conditions. (It is not normal for house help in this part of the world to have any say in the matter so it was a first for him but he was pleasantly surprised) Her two conditions were <br>
“I have a four year old son so sometimes I might come at 8.15 am instead of 8.00 am, and that should not make you upset. Secondly I need to head back home at 7 p.m.” <br>
Rony was touched by sheer irony of her situation and life where even though she would be working 11 hours a day for $6 (for the entire days work) she felt her conditions could be rejected. <br>
My agenda in this 8-day vacation was to get my blog going and learn some simple Bengali cooking to add to my repertoire. So here goes <br>
Menu for the day: <br>
Chicken stew (Murgi Jhol) <br>
Mutton curry (Kasha mansho) <br>
Moong lentil with vegetables (Dal torkari) <br>
Pan-fried eggplant (Baigun bhaja) <br>
Tomato Chutney <br>
Rice <br>
<span style="font-weight:bold;">Please note that if you want a precise recipe then do write to me and I will post it for you.</span> <br>
Rony wanted a soupy stew so extra water was added to the curry. I was a bit unsure as to how it would turn out but the flavors of the green peppers and sweet carrot made it delicious wholesome meal in it self. The kids enjoyed the curry as much as we did. I was amazed that with just one spice she could achieve so much. Anjona would have preferred less water in the curry. <br>
<span style="font-weight:bold;">Chicken stew (Murgi Jhol)</span> <br>
Marinate the chicken with chili powder and keep aside <br>
Add oil to the wok and heat it. Add finely chopped garlic followed by finely chopped shallots. After the onion starts to brown add the chopped ginger. Then add chopped mixed vegetable (peas, carrots, potatoes, green peppers) and sauté till they start to brown, at this point add the chicken and salt and brown it on low flame stirring occasionally. <br>
Add a whole tomato and cook for 5 minutes with the lid on. Mash the softened tomato in and add water. Cover pan with a lid and boil till chicken is cooked. <br>
Once again the utter simplicity of this dish amazes me. My daughter who is normally a picky eater devoured those slices like there was no tomorrow. I must say that it is difficult to go wrong with these beautiful, plump long almost seedless green and aubergine variety of eggplant. <br>
<span style="font-weight:bold;">Pan-fried eggplant (Baigun bhaja)</span> <br>
Marinate eggplant in salt, sugar and turmeric <br>
Heat mustard oil in a shallow pan; add the marinated eggplant in flat slices and pan fry till they turn soft and brownish on both sides.
The sugar is added to enhance the browning. <br>
We had been enjoying slices of tomatoes sprinkled with salt and sugar with our toasts in the morning and exclaiming over the sweetness and flavor of the tomatoes. Today we thought of making the chutney and I placed the request to the two ladies in-charge of the kitchen. Sushoma immediately came up with the suggestion of adding “Aam Shukto” (dried mango jelly) to the chutney and the result was absolutely stupendous. I like the idea of using minimum spices to cook but this practically one spice cooking was inconceivable to me and yet good. <br>
<span style="font-weight:bold;">Tomato Chutney with sweet dried mango jelly</span>
Heat mustard oil in a shallow pan and infuse with mustard seeds. Add the grated tomatoes and chopped mango jelly; allow to cook on low flame for a while and then season with some salt and a few tsps of sugar. Voila the tomato chutney is ready to serve. <br>
Sushoma did say that some times she would even add a dried red chili and a cinnamon stick to enhance the flavor. <br>
To start with I must say that the variety of moong lentil used in Bengal is small and fine, very different from the plump and yellow variety used in the North. So I have decided to carry some with me to Hong Kong. Traditionally I have not been a very Lentil person however in recent year I am becoming quite a convert. It is so easy today to serve a completely vegetarian meal and not think about protein balance etc. This lentil curry cooked with abundance of vegetables is indeed a delight. <br>
<span style="font-weight:bold;">Moong lentil cooked with vegetables</span> <br>
Cook moong lentil with salt, turmeric, finely chopped mixed vegetables (potato, beans, carrots) and a green chili in a pressure cooker. <br>
After the lentil is cooked, add oil in a small shallow pan (I normally use my tarka pan) and infuse with cumin seeds. Once the seeds start to splutter add the infused oil with the spices into the cooked lentil and vegetables and season with some sugar and chopped coriander. <br>
I have finally figured out that the term “Kasha” in Bengali basically means “Bhuna” in Hindi. Which is the art of browning the meat and all the ingredients on low heat stirring occasionally. <br>
<span style="font-weight:bold;">Spicy mutton curry (Kasha Mansho)</span>
Marinate the mutton with lemon juice and keep aside for a while. Grate ginger, garlic, and onion and season it with red chili, turmeric and salt. Apply this to the mutton and keep aside. <br>
Heat mustard oil and infuse with bay leaves and cumin seeds. Add the sliced onion to it and sauté till it browns. Now add the mutton and slow cook it on medium flame stirring as you go till it brown <br>
Separately heat oil and cut potatoes in half and fry them till they turn light brown. Remove and keep aside. <br>
Mixed in the potatoes with the meat and pressure cook. Before serving add a pinch of garam masala and serve hot. <br>
After this fabulous meal my father in law has relented to taking me shopping with him and show me the secrets of his shopping at the fresh market in Gariahat. I believe the best Aar fish is the Rs. 400 a kilo and not Rs. 165 as the larger the fish the more expensive it is and the tastier it is. I must say that I still find it difficult to differentiate or appreciate the differences of each of these delicious river fish. I am going to work on it because it not “a fish is a fish is a fish” (Oscar Wilde did not say that!)Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-42005209214246907922010-02-22T22:13:00.000-08:002010-03-31T03:46:22.198-07:00Payesh<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjYghcEKRJPbomAoxPQX8cuvRy2eNbCr3ZugMdgGmFbPCX3xQLRr4VUz2aVIW81u22EM_vvkq2DmXHZYYZW8NhA57JiWDEof4nfalo5MR8pEGq43fEiKtAZrBjsWGZ9r5l2Z70pmZniEM/s1600/Payesh.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjYghcEKRJPbomAoxPQX8cuvRy2eNbCr3ZugMdgGmFbPCX3xQLRr4VUz2aVIW81u22EM_vvkq2DmXHZYYZW8NhA57JiWDEof4nfalo5MR8pEGq43fEiKtAZrBjsWGZ9r5l2Z70pmZniEM/s320/Payesh.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5452436640706789538" /></a>
<div id="whats-it">
Bengali homemade rice
pudding sweetened with
jaggery
</div>
<div id="recipe-name">
Payesh
</div>
<div id="description">
<div id="left-column">
<p id="procedure-first-letter">B</p>
oil the milk along with the bay leaves in a heavy-
based pan on a low heat until it thickens and re
duces to half its volume. Stir the milk occasionally
and ensure it doesn?’t stick to the bottom of the pan.
Put in the rice and keep stirring, cooking on a low heat
until the rice is cooked and soft. Add the mixed nuts and
raisins and remove from the heat. As the pudding cools,
mix in the patali gud and ground cardamom. Remove the
bay leaves and refrigerate.
Serve chilled.
<p id="note">
<b>Note:</b> If you don’t have the fragrant govind bhog rice you
can substitute it with tukda basmati rice (fine grain basmati
rice). Patali gud is a type of molasses only available in Ben-
gal during the winter months. An easy substitute would be
fine brown sugar.
</p>
</div>
<div id="right-column">
<div id="up-quote">“</div>
<div id="note-in-quote">
In winter months, uniquely
flavoured molasses called patali
gud arrive in the Kolkata markets, which means that it is time
to make payesh for the family.
The unique flavour of the gud
and bay leaves makes this rice
pudding absolute ambrosia.
</div>
<div id="down-quote">”</div>
<div id="ingredients">
¼ cup govind bhog rice, soaked <br>
6 cups milk <br>
¼ cup mixed nuts, finely chopped <br>
4 bay leaves <br>
8 tbsp patali gud <br>
5 powdered green cardamom pods <br>
</div>
</div>
</div>Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-90147782928201386942010-02-22T16:45:00.000-08:002010-03-24T22:30:40.345-07:00Techniquescoming soon!!Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0tag:blogger.com,1999:blog-4396236831012651323.post-38405271419818857382010-02-22T04:44:00.002-08:002010-03-10T23:05:30.496-08:00Menu for the dayChicken stew (Murgi Jhol) <br>
Mutton curry (Kasha mansho) <br>
Moong lentil with vegetables (Dal torkari) <br>
Pan-fried eggplant (Baigun bhaja) <br>
Tomato Chutney <br>
Rice <br>
<span style="font-weight:bold;">Please note that if you want a precise recipe then do write to me and I will post it for you.</span> <br>
Rony wanted a soupy stew so extra water was added to the curry. I was a bit unsure as to how it would turn out but the flavors of the green peppers and sweet carrot made it delicious wholesome meal in it self. The kids enjoyed the curry as much as we did. I was amazed that with just one spice she could achieve so much. Anjona would have preferred less water in the curry. <br>
<span style="font-weight:bold;">Chicken stew (Murgi Jhol)</span> <br>
Marinate the chicken with chili powder and keep aside <br>
Add oil to the wok and heat it. Add finely chopped garlic followed by finely chopped shallots. After the onion starts to brown add the chopped ginger. Then add chopped mixed vegetable (peas, carrots, potatoes, green peppers) and sauté till they start to brown, at this point add the chicken and salt and brown it on low flame stirring occasionally. <br>
Add a whole tomato and cook for 5 minutes with the lid on. Mash the softened tomato in and add water. Cover pan with a lid and boil till chicken is cooked. <br>
Once again the utter simplicity of this dish amazes me. My daughter who is normally a picky eater devoured those slices like there was no tomorrow. I must say that it is difficult to go wrong with these beautiful, plump long almost seedless green and aubergine variety of eggplant. <br>
<span style="font-weight:bold;">Pan-fried eggplant (Baigun bhaja)</span> <br>
Marinate eggplant in salt, sugar and turmeric <br>
Heat mustard oil in a shallow pan; add the marinated eggplant in flat slices and pan fry till they turn soft and brownish on both sides.
The sugar is added to enhance the browning. <br>
We had been enjoying slices of tomatoes sprinkled with salt and sugar with our toasts in the morning and exclaiming over the sweetness and flavor of the tomatoes. Today we thought of making the chutney and I placed the request to the two ladies in-charge of the kitchen. Sushoma immediately came up with the suggestion of adding “Aam Shukto” (dried mango jelly) to the chutney and the result was absolutely stupendous. I like the idea of using minimum spices to cook but this practically one spice cooking was inconceivable to me and yet good. <br>
<span style="font-weight:bold;">Tomato Chutney with sweet dried mango jelly</span> <br>
Heat mustard oil in a shallow pan and infuse with mustard seeds. Add the grated tomatoes and chopped mango jelly; allow to cook on low flame for a while and then season with some salt and a few tsps of sugar. Voila the tomato chutney is ready to serve. <br>
Sushoma did say that some times she would even add a dried red chili and a cinnamon stick to enhance the flavor. <br>
To start with I must say that the variety of moong lentil used in Bengal is small and fine, very different from the plump and yellow variety used in the North. So I have decided to carry some with me to Hong Kong. Traditionally I have not been a very Lentil person however in recent year I am becoming quite a convert. It is so easy today to serve a completely vegetarian meal and not think about protein balance etc. This lentil curry cooked with abundance of vegetables is indeed a delight. <br>
<span style="font-weight:bold;">Moong lentil cooked with vegetables</span> <br>
Cook moong lentil with salt, turmeric, finely chopped mixed vegetables (potato, beans, carrots) and a green chili in a pressure cooker.
After the lentil is cooked, add oil in a small shallow pan (I normally use my tarka pan) and infuse with cumin seeds. Once the seeds start to splutter add the infused oil with the spices into the cooked lentil and vegetables and season with some sugar and chopped coriander. <br>
I have finally figured out that the term “Kasha” in Bengali basically means “Bhuna” in Hindi. Which is the art of browning the meat and all the ingredients on low heat stirring occasionally. <br>
<span style="font-weight:bold;">
Spicy mutton curry (Kasha Mansho)</span> <br>
Marinate the mutton with lemon juice and keep aside for a while. Grate ginger, garlic, and onion and season it with red chili, turmeric and salt. Apply this to the mutton and keep aside. <br>
Heat mustard oil and infuse with bay leaves and cumin seeds. Add the sliced onion to it and sauté till it browns. Now add the mutton and slow cook it on medium flame stirring as you go till it brown <br>
Separately heat oil and cut potatoes in half and fry them till they turn light brown. Remove and keep aside. <br>
Mixed in the potatoes with the meat and pressure cook. Before serving add a pinch of garam masala and serve hot. <br>
After this fabulous meal my father in law has relented to taking me shopping with him and show me the secrets of his shopping at the fresh market in Gariahat. I believe the best Aar fish is the Rs. 400 a kilo and not Rs. 165 as the larger the fish the more expensive it is and the tastier it is. I must say that I still find it difficult to differentiate or appreciate the differences of each of these delicious river fish. I am going to work on it because it not “a fish is a fish is a fish” (Oscar Wilde did not say that!)Leenahttp://www.blogger.com/profile/06087572126006171148noreply@blogger.com0