Saturday, August 25, 2012

BihaRi AL00


People around me have always known about my Bihari connection. Weather i love it or not, Bihar/Jharkhand  & its people have always sucessfully make their presence felt in my life. Like yesterday, i went on to meet a director to discuss costumes of his movie, and it turned out that he is a Bihari!!!! Pissed of I was & how!!!!!! But i did carry on with the conversation, not only becoz i have known him before (we both realised about our past meetings, 30 mins after we started talking), but also because he is one of those cute looking Biharis. But sadly gone are the days, when a beautiful face was enough to fool me. Now more the beauty quotient, the bitchier i get.

Anyways. i have never known much of Bihari cuisine. I some how felt the state mainly & only dwindled over there Sattu & Litti stuffs. But while going through a mags recipes i discovered a whole new bunch of Bihari delicacies. I realised Bihari food can also be yumm @ times like their men (Very few in number, not all!!!!!!).

So, as an ode to the Bihari's in my life, those still there & mostly importantly, those not there, i made this Bihari recipe, for a get together with friends. I felt this could be something like a finger food as well. And no matter how much diet & calorie conscious we get, our very own Aloo always gets the better of us.

Here, goes the recipe for this yummy aloo thing!!!

INGREDIANTS:


  • Mustard seeds......................................... 4tbsp
  • Potatoes..................................................8 nos, medium in size
  • Tomatoes................................................ 6, chopped
  • Salt........................................................ to taste
  • Kasundi................................................. to taste
  • Turmeric powder................................... 1tsp
  • Red chilli powder................................... 2tsp
  • Garlic cloves......................................... 10, crushed
  • Water................................................... 2 cups


METHOD:




  • Dry grind the mustard seeds in the chutney grinder. In kadai, heat mustard oil, add the garlic flakes. As it turns golden, add the ground mustard. Lower the heat.
  • Once the mustard starts releasing aroma, add in the potato wedges & mix well.
  • Now add the chopped tomatoes, salt, turmeric & red chilli powder, kasundi & little water. 
  • Cook for 30mins, coverd, till potatoes are done.


This dish has a little inspiration from Bengal, becoz of its extensive use of mustard in various forms. Moreover the flavour is soo good that you hardly need any chutney with this. Becoz of my love for spicy food, i had added in some whole dry red chillies along with the garlic. The number of tomatoes in my dish were also less, since i ran out of them. I managed with tomato purees. I felt this could easily go well with steamed rice. And the leftovers can be turned into patty, either consumed with tea, or used with a Burger. This dish worked well for me, becoz of its rustic nature. No offence meant, but it becomes easier for me to accept Bihari's in their normal rustic habitat!!!!!!!!!!!

Versatile( or should I say double-faced/sly) this dish is, like most Bihari's!!!!!!!!!

Friday, August 24, 2012

B00zY BReaD & BUttER PUddInG

Hello people,

I know alll of you are just fine and must be having a great time. The past few months, have been hectic.ii was tied up with various projects, personal life, my ups & downs, my grief sorrows & few moments of happinesss.

this is what the dish looked lyk

I didn't get time to cook much. and whatever I could I cudn't capture them well, bcoz my cam is giving me real trouble. This sweet-dish I had cooked before all these cam probs poured in. But was too lazy to post it. the idea of this came to my mind, once I had a bit of Rum left with me, after booze party with friends. The best party of this dish is the usage of this alcohol, which reminds you of itself in the taste. i somehow felt the presence of this ingrediant after i started chewing the pudding.



The use of milk, cream, raisins makes it super rich and tasty as well. but the best party of this super yumm dish is the fact that it is too easy to make. And these days, as i am growing old (m 24+ currently), lethargy is sumthing i am getting used to.  So dishes that are easy to make, tasty, takes less time, catches my attention. So after all these words, here's the recipe for all of you to try. i know this might be something like a family traditional recipes for many, but for me & my family its new. Completly new!!!

INGREDIANTS:


  • Stale bread..................................................... 250gm
  • Raisins............................................................ 100gm
  • Chocolate chips...............................................100gm
  • Eggs................................................................3 nos
  • Brown sugar.................................................... 40gm
  • Dark rum......................................................... 2tbsp
  • Double cream.................................................. 125ml
  • Milk................................................................ 500ml



METHOD:

before keeping aside for 20 minutes



  • Preheat your oven to 170 degree C.
  • Grease your oven proof dish well with butter and put in the stale bread.
  • Scatter raisins & chocolate chips evenly over the layer of breads.
  • In another bowl whisk together eggs, brown sugar, rum, cream & milk together. Mix well. Pour this mixture over the bread and press down to ensure all the breads get well soaked in this liquid mix.
  • Leave aside to soak for 20 mins. Sprinkle the remaining brown sugar on top as topping.
  • Bake in the pre-heated for 40-50mins.
  • Serve chilled.


Well you can piece you bread into smaller pieces, but i wanted a bit of bite, so i did stick to chunky bread pieces.Moreover I had used less of chocolate chips, but try using the dark chocolate chips, as it cuts through the sweetness of other things..And also i had added a bit more of rum, than the specified quantity. in adddition to that i had soaked my raisins in rum as well. and when the sultanas swelled up, getting drunk in the alcohol bath, you jsst hv 2 enjoy it!!!!!!!!! the boozy beauty is divine................... And if you want, you can also give the brown sugar topping a miss.

I am sure u all will love it as I & my family did!!!!