tag:blogger.com,1999:blog-57363289324820414372024-03-13T13:02:17.975-07:00bEGUNI CHEfWords from a foodie friend, who finds solace in food & kitchen!!!The blog not only deals with recipes, but also reviews of new eateries (fewer in number) that i have been to!!! I will post some stories from my travels too!!!
Till then, lets discover and get to know each other through our tastebuds. keep cooking!!bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.comBlogger174125tag:blogger.com,1999:blog-5736328932482041437.post-39562480276947436522024-02-13T00:18:00.000-08:002024-02-13T00:18:47.584-08:00Random Food stories- i<p> Hello readers,</p><p><br /></p><p>Thinking heard if the sabbatical has been called off?</p><p>Well, Well, there was no sabbatical at all. All that existed was a clouded mind, a sudden stop with a heavy jolt, a new city, bag full of stories of existence, a patriarchal & polarised society that flourishes in our capital city.</p><p>Its been a a year since I have been here, but never ever have I been able to call it home. Is it the lack of all things known: faces, touch, emotions, flavours: the list goes on!! but most of all what I have disliked majorly is the food of the city. The basics are weird, mundane and way different that what 35 moons of my life held in a city that respected & breathed life into concepts of co-existence and secularism. My kitchen foray isn't anything adventurous as it used to be, rather it has becoming a regular jaunt rustling up meals for survival. Thank god, that I never knew how to travel light. So the last 3 trips to the city has been busy, hectic, chaotic and full of food: food shopping and food eating. I now heart the meaning of those dialogues of my mother, who would often complain that she has got bored of eating her own cooking. I know it now, so well, coz I am living the same.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmztPzlPP2FbeY3Yz4zOILzvS_7Yc-uGqBnm2yUhJ6sAt-chyvT53qTl1v8566jz2SsiQ2tghrFErMAarSeqxQ6hKUTjAZeKB_ZHahmfLPwgn-q5VRlK_3zKUO5qEwGYRJcMKMxOOTs6K4qiQ-bIkFh9lgucNL6zo-QkJVMFXNqFrcAhQ9bMr5zHXYck/s1280/WhatsApp%20Image%202024-02-13%20at%2011.48.49%20AM%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmztPzlPP2FbeY3Yz4zOILzvS_7Yc-uGqBnm2yUhJ6sAt-chyvT53qTl1v8566jz2SsiQ2tghrFErMAarSeqxQ6hKUTjAZeKB_ZHahmfLPwgn-q5VRlK_3zKUO5qEwGYRJcMKMxOOTs6K4qiQ-bIkFh9lgucNL6zo-QkJVMFXNqFrcAhQ9bMr5zHXYck/s16000/WhatsApp%20Image%202024-02-13%20at%2011.48.49%20AM%20(1).jpeg" /></a></div><p>A plethora of thoughts, school of living souls, myriad voices yet I wish i could experience it from a third perspective, while continuing to wake up every morning in my home. After all the gibberish of above, if you are wondering when is the time for the recipe story to unfold, hello, there is none! This is just a modest tryst with words for me to figure out, if words are still by my side, and why noy, time has woven its magic and transformed this garrulous being into something quiet, not befriending a a single soul here. How life changes!!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBd0v07ODOTvaK6Tl15vStQADco9ya4uUTshnddPf2HOyu-R0XkuRro90vapLD1eiQm183rbP9PRq3ph_-n9ATR9LLl1BIKBsBpZuoLXgbfAcbu3tXeXnWfSA3Mho_k6or-MZlZf5cv1LIq8khYpMoF7RYwBE8FjgEx41W_7nRsZHzMEoQXxsNQdQM7n0/s1280/WhatsApp%20Image%202024-02-13%20at%2011.48.48%20AM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBd0v07ODOTvaK6Tl15vStQADco9ya4uUTshnddPf2HOyu-R0XkuRro90vapLD1eiQm183rbP9PRq3ph_-n9ATR9LLl1BIKBsBpZuoLXgbfAcbu3tXeXnWfSA3Mho_k6or-MZlZf5cv1LIq8khYpMoF7RYwBE8FjgEx41W_7nRsZHzMEoQXxsNQdQM7n0/s16000/WhatsApp%20Image%202024-02-13%20at%2011.48.48%20AM.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASDp0mjJamBPalTK4iyTHrOv6e1g4sNy_GI_dAeH_K9s-aJoPp2aky09ewgbWP7L6uF15KQBwUD7HtROBvbVQMwe2B9mWByAe74qUx4tHPxSLVg-4K-4H3WpOp5yLPSspVdPbCmM2A6ildghtVhH2hBW72ZCvCkzIFrQ8J1fgCUugnEchQ1sfc-0oivo/s1280/WhatsApp%20Image%202024-02-13%20at%2011.48.49%20AM%20(2).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASDp0mjJamBPalTK4iyTHrOv6e1g4sNy_GI_dAeH_K9s-aJoPp2aky09ewgbWP7L6uF15KQBwUD7HtROBvbVQMwe2B9mWByAe74qUx4tHPxSLVg-4K-4H3WpOp5yLPSspVdPbCmM2A6ildghtVhH2hBW72ZCvCkzIFrQ8J1fgCUugnEchQ1sfc-0oivo/s16000/WhatsApp%20Image%202024-02-13%20at%2011.48.49%20AM%20(2).jpeg" /></a></div><p>The harsh climatic conditions were no balm for this pained soul, rather a rub of salt and chilli powder on my wound of separation: from people, faces, habits, romantic melancholy, comforting food & flavours. I am hugely thankful to the unknown hands that has shaped my destiny for endowing with that little power to rustle up my food, all most the same as how I have seen my mother or my grandmother or my aunt make it. Reference and multiple trips down memory lane has been the key. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3skvn6LXpq7bEVpw3hkaW3k7PdMJWAFMrI-AdGpRQjS87-YCzboAqgQcUBYjWOcmYRxiEMlpcUClTD72NAbn6Q7ItiWKlAJXWj7T2txX6h2J4s4qRHtpo-6y7uLShp-6Z8FtaB6IetmHgTH9LGjN57r-B0Nwct-Con7ZfIBfHblGCLsv_MCIRLo9r04/s1280/WhatsApp%20Image%202024-02-13%20at%2011.48.48%20AM%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3skvn6LXpq7bEVpw3hkaW3k7PdMJWAFMrI-AdGpRQjS87-YCzboAqgQcUBYjWOcmYRxiEMlpcUClTD72NAbn6Q7ItiWKlAJXWj7T2txX6h2J4s4qRHtpo-6y7uLShp-6Z8FtaB6IetmHgTH9LGjN57r-B0Nwct-Con7ZfIBfHblGCLsv_MCIRLo9r04/s16000/WhatsApp%20Image%202024-02-13%20at%2011.48.48%20AM%20(1).jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxMb2cvJKT4pv6sWY2WtIW23Gql6TO9C-VN49Z0U10sXtYZNz6__DzOFMAqmTAgbbEAHfKIdreVuLxw3eKZ0_zWIAFIugVpjsvTbSy4jr-MRQD9umRh8g8Zft3ccS1rY8NWW4Qey61sdK1ipfOzzeMGF8xkfWXSGhMWsBbYx5D-txsmBm5Y_41wBQQME/s1280/WhatsApp%20Image%202024-02-13%20at%2011.48.49%20AM%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxMb2cvJKT4pv6sWY2WtIW23Gql6TO9C-VN49Z0U10sXtYZNz6__DzOFMAqmTAgbbEAHfKIdreVuLxw3eKZ0_zWIAFIugVpjsvTbSy4jr-MRQD9umRh8g8Zft3ccS1rY8NWW4Qey61sdK1ipfOzzeMGF8xkfWXSGhMWsBbYx5D-txsmBm5Y_41wBQQME/s16000/WhatsApp%20Image%202024-02-13%20at%2011.48.49%20AM%20(1).jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsB2w_xX9oii7x2olszWRX9TrFrh0S1oTZYGLSmhKe04O2uv0c5lxTeXTrs4_Gcjtbcv7wMyXRKeZy1sb_9WNxIQOqjCxMFSrHZXhkM_SEIyhfeg3MVyE_CrMXqpNkTxdcrjeFm_a0PBS-VEX_8HT2b5tf5r7s4_oEQmC2oFMALE1OpqdVC65x-j-aGA/s1280/WhatsApp%20Image%202024-02-13%20at%2011.48.49%20AM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsB2w_xX9oii7x2olszWRX9TrFrh0S1oTZYGLSmhKe04O2uv0c5lxTeXTrs4_Gcjtbcv7wMyXRKeZy1sb_9WNxIQOqjCxMFSrHZXhkM_SEIyhfeg3MVyE_CrMXqpNkTxdcrjeFm_a0PBS-VEX_8HT2b5tf5r7s4_oEQmC2oFMALE1OpqdVC65x-j-aGA/s16000/WhatsApp%20Image%202024-02-13%20at%2011.48.49%20AM.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5amnSbYz299QGCYtZGGeno-qfak0uGq4V5DQ9KouONlKe527rlfcD43EN31BRONFUB8yxjFH6jERr_3clfhHcSjl9m5gYQBELyoAVas6G_hvlo_zVrAuhNTi3amBg_MwZdr5vQCP5gRPlpGvKa3_ZhC5NYoLndKUetBaHlEQxEMNiOxu_R7z5Tw4ufE/s1280/WhatsApp%20Image%202024-02-13%20at%2011.48.50%20AM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5amnSbYz299QGCYtZGGeno-qfak0uGq4V5DQ9KouONlKe527rlfcD43EN31BRONFUB8yxjFH6jERr_3clfhHcSjl9m5gYQBELyoAVas6G_hvlo_zVrAuhNTi3amBg_MwZdr5vQCP5gRPlpGvKa3_ZhC5NYoLndKUetBaHlEQxEMNiOxu_R7z5Tw4ufE/s16000/WhatsApp%20Image%202024-02-13%20at%2011.48.50%20AM.jpeg" /></a></div><p>Since a lot many of you, haven't been following me on my Insta journey, so is oblivious to my regular meals, so here could eb a golden opportunity for you to dive into my hidden private world of meals consumed seating on the floor, seldom shared with a known soul. I am hoping through all these images, words both said and unsaid you would be re-live or shape up life, if like me, you are away from your roots, at present or in the past.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqNT_YYNDVhTnSefEBThmuHarYyb3mFOOSv4gd9Ei0ajkmSz4xjCvoNF4or7LHXgSAy_93FHnZC0DsbKnDWGqGjxVytvCemjOSk58ZGFFuBvVFCtmvyEo08efU9F0bWlgEn6WZeaM_xm1ggDmPjp-1pUtunzqazyQi2i_nYnVkk1TswcGBkC6P5IUtxU/s1280/WhatsApp%20Image%202024-02-13%20at%2011.48.50%20AM%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqNT_YYNDVhTnSefEBThmuHarYyb3mFOOSv4gd9Ei0ajkmSz4xjCvoNF4or7LHXgSAy_93FHnZC0DsbKnDWGqGjxVytvCemjOSk58ZGFFuBvVFCtmvyEo08efU9F0bWlgEn6WZeaM_xm1ggDmPjp-1pUtunzqazyQi2i_nYnVkk1TswcGBkC6P5IUtxU/s16000/WhatsApp%20Image%202024-02-13%20at%2011.48.50%20AM%20(1).jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWC2IBd4FAtbUEcTju381nbxmfxQY8lHl25-cuzYRSuKW0Fgakc4Dax8QOhQJ7IHbOeszKdb4G-aWszXaxU8wSg-49GexcHXcNPrVOKtl1Ms3zUtSHMMmK7B9UT9Ocu0TsOafu4Q3_5KeJW4ox49bKLSL__LmAUHldrvCzMYSd5VgWrwHoWO_XjYzdLKQ/s1280/WhatsApp%20Image%202024-02-13%20at%2011.48.51%20AM%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWC2IBd4FAtbUEcTju381nbxmfxQY8lHl25-cuzYRSuKW0Fgakc4Dax8QOhQJ7IHbOeszKdb4G-aWszXaxU8wSg-49GexcHXcNPrVOKtl1Ms3zUtSHMMmK7B9UT9Ocu0TsOafu4Q3_5KeJW4ox49bKLSL__LmAUHldrvCzMYSd5VgWrwHoWO_XjYzdLKQ/s16000/WhatsApp%20Image%202024-02-13%20at%2011.48.51%20AM%20(1).jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22IsN4052unRlpqsNvxv_hh8dteQxwWPMwwOCnH24-cBLHenD4tb8Jy_nGami9X2aF9hZhyphenhyphenHvhtkZdW6fCG0TBXIy9BoOVev1pzJLK6n6jf3stt7Md0l6n1JhFBiqUsq043eRg2bV2UHwyGx3aj54-QKPc_wr9Z67rAKPgf2betA2JewbCUPw3ONqCdg/s1280/WhatsApp%20Image%202024-02-13%20at%2011.48.51%20AM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22IsN4052unRlpqsNvxv_hh8dteQxwWPMwwOCnH24-cBLHenD4tb8Jy_nGami9X2aF9hZhyphenhyphenHvhtkZdW6fCG0TBXIy9BoOVev1pzJLK6n6jf3stt7Md0l6n1JhFBiqUsq043eRg2bV2UHwyGx3aj54-QKPc_wr9Z67rAKPgf2betA2JewbCUPw3ONqCdg/s16000/WhatsApp%20Image%202024-02-13%20at%2011.48.51%20AM.jpeg" /></a></div><p>In case, you have no one to share those lovely anecdotes me, write here. me and my blogpost family are all ears!!</p><p>Smile, love, eat, cook & live.</p><p>And lets end this long letter of no literary or gastronomical importance with my heartfelt new year wish for all of you!!</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com0tag:blogger.com,1999:blog-5736328932482041437.post-64506510754327792682023-01-18T22:38:00.001-08:002023-01-18T22:38:31.324-08:00BOOKS OF 2022<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsVFx3q0S2wxtvK7SuYGkDMzQ6Qde7g5qVLPH9WqHjkfKUPxFTniwVRKhyt5y4wYyAzzhdLtaQeaKgwy3dkEAKu2Yp0MDrOE8ugx_A7CYrajHqCtQpzsArqKpjWgeynzCf-fhcBwO35U9IE-Wf8vmxAUL6oFzbMvIzZV5AZv0ZkPzxpA9_VO5-JB2/s3505/IMG20230119075248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3059" data-original-width="3505" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsVFx3q0S2wxtvK7SuYGkDMzQ6Qde7g5qVLPH9WqHjkfKUPxFTniwVRKhyt5y4wYyAzzhdLtaQeaKgwy3dkEAKu2Yp0MDrOE8ugx_A7CYrajHqCtQpzsArqKpjWgeynzCf-fhcBwO35U9IE-Wf8vmxAUL6oFzbMvIzZV5AZv0ZkPzxpA9_VO5-JB2/s16000/IMG20230119075248.jpg" /></a></div><br /> <p></p><p>HAPPY NEW YEAR folks. May all of you are blessed with great days ahead.</p><p>Well, well friends. I have run out of all sorts of apology that one can think of, let's just think of it as one of my attributes. something tells me, my readers are known for their forgiving nature.</p><p>Mine however started on a not so pleasant note, I would like to refrain from belching out deets. Keep me in your prayers and hope things get back to track. Back to the good things now: Nothing can be better than books, my one and only consistent dear friend who has never ever deserted me. It's true most of the books I collected and read is related to food (hence we are talking about it ion a public forum concerned with food), but there has been a few de-tours as well, those shall also be talked about with pleasure. </p><p><b>1. HARRY POTTER AND THE PHILOSPHER'S STONE</b>, <i>J.K.Rowling</i></p><p>There is no living or noN living human that I know who haven't relished the drops of magic elixir oozed out by the very gifted Mr. Potter and his friends. I, myself have been a convert from no-liker to an aficionado of the movie series. The book however is the first for me. 20222 had started with my second brush with Covid, this book did brought in a lot of joy. The beautiful scarlet hard bound baby is special as it was a gift from my bestie.</p><p><b>2. THE PARSI KITCHEN</b>, <i>Anahita Dhondy</i></p><p>Another read from Covid times. while couple of my senses had gone for a complete toss, browsing through the glossy pages and reading through the delicious narrations from a Parsee kitchen, did make it easier to mouth the tasteless morsels of food. Great read, shall you contemplate stories and recipes together, intertwined to create a feel good story. I am yet to cook from this book, and once I do, I shall, like always share the recipe by this very talented chef.</p><p><b>3. DURGA, ROOP-A RUPANTORE</b>, <i>Purba Sengupta</i></p><p>A detailed descriptive read on the most loved Goddess of Bengal, Mahishashur-Mardini, a revered and adored form of goddesses Durga. Long. complex, informative & might I add in certain places a bit repetitive. I have been in love with the deity since 2020, from the time she started blessing us with her presence, reading up about her started taking its roots since then. This book btw, was an old edition, that I had collected from an online platform.</p><p><b>4. PARSI FOOD & TRADITIONS</b>, <i>Bhikoo J Manickshaw</i></p><p>I first heard the mention of this lady from Maneka Gandhi, the politician, while being interviewed by the pristine white clad Simi Garewal. This book is a repository of all things pertaining to the custom, tradition and gastronomical traditions. The recipes, when you read through aren't that difficult, rooted in stories of their culture, I am sure most of it will be a delight to cook, eat and feed, while sadly a few would need tweaking. But as Fate would have it, I haven't had a chance to cook from this one as well.</p><p><b>5. THE NON-SERIOUS GUIDE TO BENGALI FOOD</b>, <i>Arpan Ray</i></p><p>Raisa, my dearest friend had sent me this book as she felt it would eb an apt choice for me. And so it was. Not only for the affection of my friend, but this authour has outdone himself with his sense of humour and addressing all points pertaining to bengali cuisine as we bengali's know it, and how it matters in our life. The tiny chapters and the funny illustrations wouldn't allow you to put it down. Honestly I enjoyed reading it the most in 2022. No recipes, no cooking and hence no guilt.</p><p>Let me stop by to say, buy this or read this, whichever way. I loved the shade of red of the cover.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgax4JF-9YcxKsBCtnx7edONMEOxETTtu4N7F-hD6K4ijL33Qj_cBFKXedBYcSFIUEecDyu2ZjtkGQ_YIRXXttoy37M1xNSPu913pMHuL1Igv99vO6IGduDnttvXJ5fDo3lVD5Wguq-qTPFM9f0M3NzEpnckWM0O2MYjfpVTVMfXuYlDQoSdJsmvolH/s2957/IMG20230119075615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2428" data-original-width="2957" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgax4JF-9YcxKsBCtnx7edONMEOxETTtu4N7F-hD6K4ijL33Qj_cBFKXedBYcSFIUEecDyu2ZjtkGQ_YIRXXttoy37M1xNSPu913pMHuL1Igv99vO6IGduDnttvXJ5fDo3lVD5Wguq-qTPFM9f0M3NzEpnckWM0O2MYjfpVTVMfXuYlDQoSdJsmvolH/s16000/IMG20230119075615.jpg" /></a></div><p><br /></p><p><b>6. A TASTE OF MY LIFE, </b><i>Chitrita Banerjee</i></p><p>Madam, allow me to bow my head in reverence. Lucid crisp writing. anecdotes of very personal moments, she almost ended up putting all those unsaid unexpressed emotions into words and how poetic they sound. My second most loved loved read from 2022. I am planning to cook the "Chirer Pulao" from pages of this book, as a mark of respect for the author. ALL I know is that my foodie friends have to have this book with them, in their book collection. For me, an added bonus: it added quite a few words to my vocab. Wanna know my most favourite line and Philosphy imparted from the pages of this book with a green cover? I will share it, even if you wish to exercise refrain:</p><p><i>"Marriage is a lifelong undertaking to neat together."</i> Profound.</p><p><b>7. A TASTE OF TIME</b>, <i>Mohona Kanjilal</i></p><p>The must-est addition to your collection, has to be, no arguments accepted. Browsing through the pages is almost like reading through a detailed research paper. I only thank you from the bottom of my heart for writing this book. My forever reference point to go back to, during moments of confusion. Also this took the lonest time for me to finish. </p><p><b>8. ANGLO INDIAN FOOD AND CUSTOMS</b>, <i>Patricia Brown</i></p><p>A legend in her own right, Patricia has been lauded for being one of the primary curators of Anglo Indian cuisine. This book takes on a journey of various stages of important life events, as believed by the community, neatly divided into chapters. Just like the others, recipes in tandem have been marked with fluorescent green post-it strips waiting to be cooked in my kitchen. Something tells me, the Brinjal masala, recipe, is going to make the first cut. Unlike many, this book contain quite a few beef or buff recipes for the lovers of that protein. I would advice homecooks to keep it as a part of their cookbook collection, before it disapperars into anonimity, it was first published in 1998.</p><p><b>9. RUDE FOOD</b>, The collected food wriings of <i>Vir Sanghvi</i></p><p>Reading through the pages of this book, can almost make you feel like not so old food history and towards the end of it, one kind of enjoys the dip into the pool of old food days. Vir talks about five star properties and restaurants, then and now, which to many of us, has be an unknown territory.; But you know you can place your faith on the words of this eloquent wise man. What sets this seasoned journalist cum celebrity food author apart from a self admitted food snob is his no-nonsense attitude towards gimmicks and ability to embrace paths not trodden by many depending on his personal choices. Be it ignoring whisky and paying attention to the good old celebrated bottled Monk. </p><p><b>10. BONEDI KOLKATAR DURGOTSAV</b>, <i>Subhodip Roy Chowdhury</i></p><p>A very new publication, and honestly I was quite looking forward to it. Sadly, it wouldn't be wrong to say, no matter how meagre, a bad investment. The tiny book talks about Durga puja rituals of seven old "bonedi" (as it is called in Bengali, hence the name) families of Bengali, dating back to two to three hundreds years and how they have stick to the same process, even though monetary restrictions have curtailed certain sections of entertainment observed in the olden days. The author, doesn't show promise of good research, all facts revealed here , have been available on the web. </p><p><b>11. BENGALI COOKING</b>, Seasons & Festivals, <i>Chitrita Banerjee</i></p><p>I have had already sung praises for this gifted author, and this book nails it all. Here she described all that is Bengal and Bengali, compartmentalising them into months following nomenclature of Bengali calendar. Recipes that she has shared have been woven into stories, and probably after a long time it so happened, the recipes had a poetic vibe to them. As like the others this has recipes marked out, however I feel based on availability "Beguner tok" can be put to use now. However, Pulipithe and duck bhuna and Kalojeere bhorta is on my bucket list. I am not ending this without sharing an excerpt:</p><p><i>"Bengalis considered the people of Maharastra uncivillised, not because the latter were continuously carrying out raids in Bengal and pillaging and torturing their victims, but for the unpardonable sin of not adding phoron to their daal."</i></p><p>They say, God is in the details. Couldn't have agreed more!!</p><p><b>12. TASTE MAKERS</b>, <i>Mayukh Sen</i></p><p>An immigrant Bengali boy, while breathing in the air of a foreign land, identified, sympathised and observed the journey of seven other women, stalwarts of the food industry, whose determination, hard work provided new direction to the gastronomical world that we see today. Food as love language can do wonders, and this book for sure makes one to continue having faith in that sentiment. Commendable how those women from different backgrounds, varied faiths & economic divisions, contributed with such profound passion, strength and conviction, overcoming their physical & family handicapped condition, that history found in Sen it's muse to express gratitude. Girl power wins.</p><p>Reading is a hobby inculcated solely by my mother, encouraged by father since he has been the sole bread earner of the family. I stuck onto this friend, through all most all moments and paths of my life. Humans have finished their guest appearances in my life and disappeared, some continue to play their roles with perfect composure, tangles matters have taken it's toll, yet my union with reading has never been hampered, even for once. This has been a sort of love, that surely has been re-discovered , thank to the varied luminaries (i mean authors, old and new). Especially the period of 2020-2022, while surviving the pandemic and the perils of my previous employment, reading was my refuge to maintain sanity. I am glad I could finish the target of a dozen books I had given myself in the begning.</p><p>2023 hopefully will bring with it more of such new authors. THE JOURNEY HOWEVER HAS STARTED......</p><p>Read on...</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com0tag:blogger.com,1999:blog-5736328932482041437.post-38520119746897463252022-08-30T20:01:00.000-07:002022-08-30T20:01:25.383-07:00Kata-chorchori<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7umcekmv9p7q10AwJPWVIHJrx3IPSjl9I7ZiEwc76oSGQwk8juuuRqpjaOBsBqH18cm-6IfrqXnFwTsu5ppPCsVLEqHKe1tET4tQEdrSUrB9WKZ6JJ1Zwo0wbu1TVmBQJsqoJGookcAfh9l4q7UUMW3icYO3NOCzro39DYF2RB0eUixYjiovu5wvd/s5641/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3772" data-original-width="5641" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7umcekmv9p7q10AwJPWVIHJrx3IPSjl9I7ZiEwc76oSGQwk8juuuRqpjaOBsBqH18cm-6IfrqXnFwTsu5ppPCsVLEqHKe1tET4tQEdrSUrB9WKZ6JJ1Zwo0wbu1TVmBQJsqoJGookcAfh9l4q7UUMW3icYO3NOCzro39DYF2RB0eUixYjiovu5wvd/s16000/DSC_0032.JPG" /></a></div><br /><p></p><p>Even though I have always advocated for an united India, but the obsession of the rest of the country for turning vegetarian during the nine days of Navaratri, failed to strike a cord with me ever. The advent of Internet into our life eons ago have taught each and every fellow it is the same time, as Kolkata decks up to welcome Uma back home. Pardon, my poetic verse let's keep it simple: its time for Durga Puja. To the uninitiated, the Goddesses has blessed our house with her divine presence since last year.</p><p>As is the case with all festivals, what appeals to an individual might not to be the same angle as how I perceive mine to be. During the celebration at home, I have a feeling my father enjoys <i>Ashtami</i>, the eight day, the most, the day when people throng our premises for Bhog. To me, it is the rituals associated with the pujo has a huge appeal. The decor, is also getting a lot of thought process this year. But what binds all of us together & imparts the celebratory feel to those glorious days is "Food". </p><p>The nose to tail concept of eating have achieved a celebratory decorative status today, but this has been en-vogue from time immemorial. I vouch for the truth of this statement, as my family has always followed that. This simple and most constructive thought, passed down across generations has been installed in me and likes of myself from the time we were toddlers. This dish in-fact is a celebration of the same concept. Let's hit the recipe first before I reveal, the beginning of my love story with this edible gold. Here it is:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYjaX7Hrl_IPL49uvdPJ3CXc_V5BL_FZB61MgcLgdTo89rsmvxJoUzHGhG5Ggw2yTi17p1h21KQl_HHCfVi_HjTScX1mjG0dhQOfsh_nwe3KlY_2_VpLBCixkoE_h0Q5vfWleN2oFIJMSBeLTCTVcdA_rb6s0tSymVsjjv_wnFlRBFeqliaciiOi2/s6000/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYjaX7Hrl_IPL49uvdPJ3CXc_V5BL_FZB61MgcLgdTo89rsmvxJoUzHGhG5Ggw2yTi17p1h21KQl_HHCfVi_HjTScX1mjG0dhQOfsh_nwe3KlY_2_VpLBCixkoE_h0Q5vfWleN2oFIJMSBeLTCTVcdA_rb6s0tSymVsjjv_wnFlRBFeqliaciiOi2/s16000/DSC_0048.JPG" /></a></div><p>500gm fish head+ bone + fish oil, cut up into chunks ( essentially the head, and bony structure left behind after the Bhekti has been filleted ). Massage them with 1tsp turmeric powder + 1/2tsp salt and keep aside.</p><p>Chop 250gm baby aubergine into rough chunks. Peel 2 medium size potatoes, and cube them, keep aside. Slice, 2.5 onions, into medium thickness. Pound ginger & garlic together, we need 1tbsp of g+g paste. Wash & de-stem 6-7 green chillies ( depending on heat of your choice), slit from top leaving a cm intact from bottom. </p><p>Spice paste: 1/2tsp kashmiri red chilli powder + 3/4th turmeric powder+ 3/4tsp red chilli powder+ 3/4tsp coriander powder + 1tsp cumin powder. Mix with 3tbsp water and keep aside.</p><p>Heat an Iron kadhai on medium high heat and pour about 4tbsp oil. Once smoky, reduce the flame and fry the marinated fish fish head and bones in batches. We need them to have a slight coating of brownish goodness on both sides. Take them out in a bowl and keep aside. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiejLrlFlFENGtAeEAjboPumFTdMzhLeabEEJqD95sh8zS99tmrk6TuLI9ESpTAIxNWybxvpoXjiMq-zNZYUyVwKRWxIAEnkN-SSy2uTFZGNm98xVC72iYNkFiAfqXAQ1HLPQR0K5WLzeEqYr7Nlm2Vo2nnNY5MVwjZvBCOWq0No3BFzPJRQjogY5N/s6000/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3723" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiejLrlFlFENGtAeEAjboPumFTdMzhLeabEEJqD95sh8zS99tmrk6TuLI9ESpTAIxNWybxvpoXjiMq-zNZYUyVwKRWxIAEnkN-SSy2uTFZGNm98xVC72iYNkFiAfqXAQ1HLPQR0K5WLzeEqYr7Nlm2Vo2nnNY5MVwjZvBCOWq0No3BFzPJRQjogY5N/s16000/DSC_0040.JPG" /></a></div><p>In the same oil, fry the cubes potatoes as well, in batches. The edges are to turn brownish slightly, take them out and keep them aside</p><p>Add in 1- 2tbsp oil in the pan, to cook the entire dish as the fish imparts its own oil and flavour to it. Throw in dry red chilli, 3nos, broken + 2 bay leaf, torn to the pan. Be careful not to burn them.</p><p>In goes the onions & a pinch of salt. Give a good mix, reduce the flame, cover the pan and cook for 7-8mins, by which the onions turn translucent and mellows down to a slight mush. </p><p>Take the pestle and break down the fried fish head and bones, into rough chunks. TAKE THIS STEP SERIOUSLY. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6KBADLudWd8gv3uTdnacQ-5wrM-GoVwk8PpPNJhZ-1kwXsvnIRSTnerZKwJniarFj992xG_fxPHIejREui0swpBPLr0-4zxiLhi4KfhyDp8T5SC2twIwXuqlBkuO93_FyzfVsic6qDWCEk-38T4s9n0-5YdhU9omXb-i62oFSzD4xUrICbOhx_hU/s6000/DSC_0052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6KBADLudWd8gv3uTdnacQ-5wrM-GoVwk8PpPNJhZ-1kwXsvnIRSTnerZKwJniarFj992xG_fxPHIejREui0swpBPLr0-4zxiLhi4KfhyDp8T5SC2twIwXuqlBkuO93_FyzfVsic6qDWCEk-38T4s9n0-5YdhU9omXb-i62oFSzD4xUrICbOhx_hU/s16000/DSC_0052.JPG" /></a></div><p>Time to add g+g paste to the pan give a good mix. The aroma of this kissing the oil, is sure to hit you.</p><p>Now, its time for the spice paste to hit the aromatics in the pan. Pour, stir & wait for the oil to rise on the surface or appear on the sides of the pan, as a mark of it being cooked. Add in the cubed aubergines, give a good stir. Followed by the broken bits of fish bones & head. Time for fried cubed potatoes + slit green chillies & give a good mix.</p><p>Do not forget to add the oil accumulated at the base of the bowls of fish & potato respectively, to the pan.</p><p>All the contents of the pan, might need a close observation for it to mingle properly. Stir them now and then, till traces of oil appear on the sides of the pan. Pour in about 3/4th cup of water, reduce flame to medium low, clamp on the lid and allow to cook for 15mins. That's what I do!!</p><p>In a small bowl mix about 1+1/4thtsp mustard powder with 2tbsp water and keep ready.</p><p>As the 15mins comes to an close end, lift the cover and you are bound see the contents bubbling, with oil floating on the sides. Increase the flame now for water to evaporate. Mix lightly once again, adjust salt at this point. In many houses, a pinch of sugar to balance out the entire thing is added, I follow that too.</p><p>Add in the mustard mix, lightly mix everything. Cook for 2mins more on high flame, and done.</p><p>Ladle it out in a bowl of choice and drizzle some pungent mustard oil on top.</p><p>To be consumed only, only &only with bowl of steamed rice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdJlxCow2LVW_LRgVm1UahwrQRsLq6yrDASdQ-r9J1TXMonUPrIojCFG2A9S-ZQXNaugWDWxk-yhG7CejoKyuDIIjJ2fd-EecjclLEQZCyTN1QYgrGGyD5mz9iaAZLb9kD25_ygTQFDg5BI-XKhh0A_r_35gz1KDH-LXz6_Q32FLe2NR1hZk14r6h/s6000/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdJlxCow2LVW_LRgVm1UahwrQRsLq6yrDASdQ-r9J1TXMonUPrIojCFG2A9S-ZQXNaugWDWxk-yhG7CejoKyuDIIjJ2fd-EecjclLEQZCyTN1QYgrGGyD5mz9iaAZLb9kD25_ygTQFDg5BI-XKhh0A_r_35gz1KDH-LXz6_Q32FLe2NR1hZk14r6h/s16000/DSC_0059.JPG" /></a></div><p>Now that I have shared the recipe and all technical points let me reveal the love-story part. Even though I have heard of this dish for eons, but never had a chance to taste, forget cooking it at home. However, lunch at a overpriced, now almost heritage <i>pice hotel</i> in south kolkata, coaxed me to try this out in my kitchen. My friend., Tathagata came to my rescue and shared his family recipe. The rest was simple. I just had to stick to it, that's it.</p><p>Now this has been made umpteen number of times, from my first attempt and is loved by family and guests alike. Have this for Nabami lunch along with other mouthwatering dishes, if you wish to.</p><p>Chow till we meet again.</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com1tag:blogger.com,1999:blog-5736328932482041437.post-16231893661138585882022-08-23T20:35:00.000-07:002022-08-23T20:35:08.766-07:00Kankra malaicurry aka crab and coconut milk stew<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimajZLY-ama8aR0WZuuBb2nlgFNlw8CKOGSloaWSHSY5DDp7mpoy5dF3WDg98d3y3Ie5rxD6ZcteZWb0fZ9bhy1oOR7s9X2k0KG_zH6zaU3Cfu9e5UZVTfc6pcOZLKgVWBzhPZogi50qJO7Ek4IQC4bBdybCUnIn1lgjdmmzyhN52wBvFErvvHCD3r/s6000/DSC_0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimajZLY-ama8aR0WZuuBb2nlgFNlw8CKOGSloaWSHSY5DDp7mpoy5dF3WDg98d3y3Ie5rxD6ZcteZWb0fZ9bhy1oOR7s9X2k0KG_zH6zaU3Cfu9e5UZVTfc6pcOZLKgVWBzhPZogi50qJO7Ek4IQC4bBdybCUnIn1lgjdmmzyhN52wBvFErvvHCD3r/s16000/DSC_0367.JPG" /></a></div><p></p><p>I am a man of my words, or so I try to be. I am back, as promosed. I have decided to call all these recipes unveiled during this time, especially for Durga Puja to be named as "Utsav Feel". In case if you have any better name in mind, do share!!</p><p>The recipe I am going to speak about today is, one from the Bengali larder for sure.In my opinion,not many people are fans of it, but most foodies do swear by it. I mean why not/ Devouring this crustacean, is always a pleasure. CRAB, or Kankra, is our protein of choice today. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Vl_Ej924jjk72az6qMh4CdZM5ixFTc97ajxv2Jn0LnDWrhxd9TMkvz-q_LU_6qPvgL2DuX9EV-Zfx5Sm77G4AmyzcvV588VaFsI7EK9AGbbDKQtDsPGS7PGG37mq4rn44y36sip-gCu1NovwnQt88wTrUbHXxwtnrFdYYIUseC1XroiS5g2hfutf/s6000/DSC_0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Vl_Ej924jjk72az6qMh4CdZM5ixFTc97ajxv2Jn0LnDWrhxd9TMkvz-q_LU_6qPvgL2DuX9EV-Zfx5Sm77G4AmyzcvV588VaFsI7EK9AGbbDKQtDsPGS7PGG37mq4rn44y36sip-gCu1NovwnQt88wTrUbHXxwtnrFdYYIUseC1XroiS5g2hfutf/s16000/DSC_0377.JPG" /></a></div><p>1. Clean really well, and cut into pieces 600 gm crab. With a pestle, gently crack the hard shell of the limb. That's how Ido it. Remember to get rid of the gills, store the juice of the head and the gg like structures. </p><p>2. Marinate the crab pieces with 1.5 tsp salt+ 1/2 tsp turmeric powder+ 2 heaped tsp flour. Mix well., keep aside for 5-10 mins. </p><p>3. Heat anout 4 tbsp mustard oil in a pan. I use my iron kadhai mostly these days. Fume the oil, and reduce flame.Fry it in mustard oil in batches, lightly. I did it in 2 batches. Take them out and keep aside in a bowl, covered. </p><p>4. Into the same oil, plunge in in 2 nos (medium size) cubed potatoes. Once they get some colour and the edges turn slightly brown take them off heat. Keep aside.</p><p>5. Into the same pan and the titbits of the leftover oil add in 3tbsp mustard oil.once it fumes, reduce the flame, let it cool down a bit. Add in 3 bay leaves + 3 dry red chillies, broken + 1 black cardamom, slit + 3 green cardamom, slightly crushed+ 1/4tsp mace & 6-7 cloves. Be carefulnot to burn them.</p><p>6, As soon as the aroma hits you, add 5 tbsp (heaped) onion paste and fry them on medium flame till they get a slightly brownish tinge on them. Then add in 1tbsp g+ g paste, heaped, as well. Sprinkle some water, if they tend to get dry or stick to the bottom and fry for few seconds.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-h9X1TDh0rlXOce_BRU3-cssHjULuvKvH9B-91r2ah5OkPCVD9LjmdnL5N4PDlOw2RZfq_33PMpdAB3M88f29xOEukfh1lzvWVpth0OkEj5Fm0ZbgMGvReM-vUNuXKcpm-CkcDI_1ocxI63WzMaWD2V_2azXqrdQmb4VMjGidTiPY_l23nmOmGYOX/s6000/DSC_0370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-h9X1TDh0rlXOce_BRU3-cssHjULuvKvH9B-91r2ah5OkPCVD9LjmdnL5N4PDlOw2RZfq_33PMpdAB3M88f29xOEukfh1lzvWVpth0OkEj5Fm0ZbgMGvReM-vUNuXKcpm-CkcDI_1ocxI63WzMaWD2V_2azXqrdQmb4VMjGidTiPY_l23nmOmGYOX/s16000/DSC_0370.JPG" /></a></div><p>7. In a small bowl mix ;1 tsp red chilli powder+ 1/2 tspkashmiri red chilli powder + 1tsp cumin powder+ 1/2 tsp turmeric powder+ 1/2tsp coriander powder with 3 tbsp water. Pour this mixture into the pan & cook till the raw smell disappear. Add 1/2 cup tomato puree, diluted with 3tbsp water and cook on medium flame for a while. </p><p>8. Once the puree comes to a boil, bung in the fried crab and the fried cubed potatoes. Mix well. Once oil appears on the sides, add in 1/2cup+ 2tbsp warm water and cook on medium flame, covered for 5-7 mins, till the potatoes get cooked. Adjust sesoning at this stage, as I do. </p><p>9. Add in 3/4cup coconut milk (first extract), followed by 1/2 cup + 2tbsp thin coconut milk. Adjust salt at this stage. The mixture should be reaching the boiling stage. Sprinkle in 1tsp garam masala powder and finish with some chopped coriander. Clamp on the lid, take it off the hob. Allow it to sit for a while for flavours to infuse.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CDfLLSqL3MRgdSwbzcLEG31zJPvFcpIngMKG6LTRzi6P10e2I5yZCp-1TZyNJPoP6Wuoorb7HLVL5ubiER8jw6PQJQ4tASvHrsl9608YvDxuKWUEppjmHwvfSMqKRQJxs1Lo-Fmj39vBJhzY6E06BOKSgOuQguBXWvjIaMSOrPwDXasFQl6tJl4o/s4898/DSC_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3747" data-original-width="4898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CDfLLSqL3MRgdSwbzcLEG31zJPvFcpIngMKG6LTRzi6P10e2I5yZCp-1TZyNJPoP6Wuoorb7HLVL5ubiER8jw6PQJQ4tASvHrsl9608YvDxuKWUEppjmHwvfSMqKRQJxs1Lo-Fmj39vBJhzY6E06BOKSgOuQguBXWvjIaMSOrPwDXasFQl6tJl4o/s16000/DSC_0379.JPG" /></a></div><p>We have it with rice at home. You should too. The stew should pair well with appams and Neer Dosa, even hough I have stayed away from these experimentation. </p><p>Any questions on the aforementioned recipe will be put to rest with the morsel to hit your mouth. My tastebuds completely lap it up, always and i lick out the last drop of gravy in the pan or the serving bowl, when no one is watching. </p><p>Don't tell me, you would get tired cooking this much. Might I add, labour of love bears sweetest fruits always. This is surely going to spruce u your saptami lunch table, with a chilled stout on the side, while enjoying cozy adda with friends.</p><p>Hey, I need to hurry. Allow me to carry on with my research for more of such pleasurable experiences. Till then take care.</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com2tag:blogger.com,1999:blog-5736328932482041437.post-43780693829951876142022-08-16T18:30:00.003-07:002022-08-16T18:30:25.321-07:00KATLA REZALA ( CHEAT'S VERSION)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYXbsYwEKef6UKkDUeOYrYxn0Z-cm_LqszhpHnySoTiJB15MF4V7ZeW7K3TWh9zn3YYTrJE6qNLemrxJLwuVbjNKYXaVn7R9SZ5s5jHlpPb-T0odQDSlbUGIaAr1kO6Fp1dwfPoYbGr8za8s9jwhSAdfNmcO8-JUU1YT86e1IE97lLzdUiFMREATa/s6000/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYXbsYwEKef6UKkDUeOYrYxn0Z-cm_LqszhpHnySoTiJB15MF4V7ZeW7K3TWh9zn3YYTrJE6qNLemrxJLwuVbjNKYXaVn7R9SZ5s5jHlpPb-T0odQDSlbUGIaAr1kO6Fp1dwfPoYbGr8za8s9jwhSAdfNmcO8-JUU1YT86e1IE97lLzdUiFMREATa/s16000/DSC_0037.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p> It's only about, roughly 35- 40 days to go for the biggest festival of Bengal, heneforth to be celebrated all across the world. As I gear up to welcome the deity, the daughter on her homecoming, how can I forget you all, my lovely readers!!</p><p>Appologies are on the way for this long absence, long enough for you to forget me and the page. The abunndence of that one virtue in you I admire, which I have never had enough of : Patience. But I comeback bearing new recipes, new flavours that are sure to broadcast a big smile on your face. Not only because the flavours will tantilise your senses, more so, as they are not labour intensive. A lazy man neve fails to device or discover cheat's way to famedom. Jump on this boat and let's take the flavour ride together. Read on!</p><p>The foremost important ingredient is :KATLA, as goes by the name of "paka-rui" as well. The rest of it is jotted down in haste for you to follow:</p><p>1. 8 pcs of paka rui/ Katla to start with: Clean, scale, and throughly wash. Massage these with some salt and a miserly pinch of turmeric powder. Keep aside.</p><p>2. Make a paste of 300 gm red onions (white ones will also do). Soak 50 gms of cashews (whole/broken) into some lukewarm water for 20 mins, paste it in a mixer and keep aside.</p><p>3. Pound about 12 fat cloves of garlic with 2" ginger. Pound into an fine paste. Keep aside. in a smallbowl soak a pinch of saffron, in 2tbsp lukewarm milk.</p><p>4. Whisk 250 gm yoghurt in a bowl, with 1 tsp cumin powder + 1 tsp red chilli powder, to get rid of lumps and to make it smooth pourable consistency. </p><p>5. Heat a iron kadhai/ pan and pour 4 tbsp of pungent mustard oil. Allow the oil to fume, reduce the flame, start adding the marinated fish pieces into this oil, in batches. Skin side down and fry lightly. Take them out once you see a golden shadow on both sides. Repeat, till all are done. Keep it aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooojtyW6SQd-7PuESURfYI0OkgNoN6hpZMnQrRRzdnlro5PrAqkgmx2qSK8LjkFkiBx_-ktb3hoLGfC31aI91yZiLAQQjF2OWLl1ahuJU60KKoaIfQaXIxY9mBHrJVnpY2U3zuuFAnMX0ivOofBp3gO-OixIPg5ImGizZq25vqBiGuVOcPcHb8s6r/s6000/DSC_0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooojtyW6SQd-7PuESURfYI0OkgNoN6hpZMnQrRRzdnlro5PrAqkgmx2qSK8LjkFkiBx_-ktb3hoLGfC31aI91yZiLAQQjF2OWLl1ahuJU60KKoaIfQaXIxY9mBHrJVnpY2U3zuuFAnMX0ivOofBp3gO-OixIPg5ImGizZq25vqBiGuVOcPcHb8s6r/s16000/DSC_0049.JPG" /></a></div><p>6. The potent mustard oil is now empowered with the goodness of fish oil. Onto this add about 2 tbsp of mustard oil to the pan. Follow the same steps of fuming as before.</p><p>7. Time to add in the onion paste into the pan. Cook on medium flame till the raw aroma disappears and it starts changing colour.</p><p>8. Next add in the g+g paste. Mix well. Once the aroma indicates its done-ness, add in about 6-7 tbsp good quality cow ghee & the beaten yoghurt. Hurry and give it a good mix. We will cook it till oil appears on the sides of the pan and the surface. </p><p>9. The next to go in the cashew paste and about 3 tbsp of coconut milk, second extraction (this is what imparts the much adored sweetish tinge to the rezala gravy). Ofcourse give it a good mix and cook on medium flame. </p><p>10. Once the oil appears on the sides, like before, add in 6-7 slit green chillies along with the fried slices of fish. ( pour it along with the oil accumulated at the bottom of the bowl, where fried fish was kept). Give it a gentle mix ( or jsst shake the pan with ease) with this rich spice base. Add this time taste for salt & adjust.</p><p>11. Once the spices have adorned the fish with pulpable tenacity, pour 1. 5cup hot water to the pan, and allow it to come a boil. Add in the kesar/ saffron.. Cover and cook for 5-7 mins on medium flame.</p><p>13. Once done remove cover, increase flame, do a final testing, for me that is important. Finish it with 2 drops of screwpine/kewra water and take it off the hob. Sprinkle some beresta/ fried onions on top. </p><p>14. You have to eat it with plain beresta pulao or white steamed rice. Enjoy it warm.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eAxplzmDQjGafvdWkgHq5fJvTHjIxSr3mjKLX_ABNrrcuvNmLjofaV-lsseqeXXnzZv344tSD50Z6q0zU1IwJ5jGqtmPad1Q9fAxFXysQD--oma3HtzqorW2lTLyzvq1-aHFJ9R_oLDc5fWGlr6gIgpz8TjzYevDO4BgTfosvo2-f4cOjyx3BLQA/s6000/DSC_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eAxplzmDQjGafvdWkgHq5fJvTHjIxSr3mjKLX_ABNrrcuvNmLjofaV-lsseqeXXnzZv344tSD50Z6q0zU1IwJ5jGqtmPad1Q9fAxFXysQD--oma3HtzqorW2lTLyzvq1-aHFJ9R_oLDc5fWGlr6gIgpz8TjzYevDO4BgTfosvo2-f4cOjyx3BLQA/s16000/DSC_0034.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>As always, this lifeless recipe is waiting for you to instill life in it, as home-cooks, isn't that what we always do!! Your days of festival are sure to turn into a blockbuster hit, once you will serve this to family and friends. Not to forget self love, so yes, your tastebuds will walk out of your house to thank me, mark my words. The old experience know-it-all cannot not throw in a few words of caution. Here it goes: </p><p>1. I would advice to add in a tsp of cornflour/ flour to the yoghurt while whisking. This will prevent it from splitting once u add it to the hot mix.</p><p>2. Do use a mix of peti & gada for this. Personally I feel its the fat oozing out from the Peti is what adds to the oomph factor.</p><p>3. Heat in terms of chillies is ofcourse your own consideration.</p><p>4. Be careful with the qty of the screwpine. In this case too much can lead to disaster.</p><p>5. Be armed wth a cover, if you aren't taht brave while adding in the onion paste. I will gurantee that come what may, it is bound to splutter.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTeQ8e0nSok-I7rOy45nWiwGTG7r8o73F9m3UT8cjrsMRwgqXbE3Hbrmh8oeDV_OvEfvAsuS2nITqT7G6zlxwuD8tJ_iFN9-_b4wE_D-3tbPfvs898HQ94nqb4P1GwVTNvRX6of7xZ7EzimRLHgkUAw5tSrkPvniVsovVjqJKyAGIp2Ersut1q6g9y/s6000/DSC_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTeQ8e0nSok-I7rOy45nWiwGTG7r8o73F9m3UT8cjrsMRwgqXbE3Hbrmh8oeDV_OvEfvAsuS2nITqT7G6zlxwuD8tJ_iFN9-_b4wE_D-3tbPfvs898HQ94nqb4P1GwVTNvRX6of7xZ7EzimRLHgkUAw5tSrkPvniVsovVjqJKyAGIp2Ersut1q6g9y/s16000/DSC_0046.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Well, now I am off. Off to finding such newer user friendly recipes for you all. Take care till then ! Do let meknow the reaction of your kith and kin, in case you trial run this piece. It would be fascinating to hear of your Durga Puja plans, if any. Write to me in the comment section </p><p>Chow!</p><p><br /></p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com2tag:blogger.com,1999:blog-5736328932482041437.post-74186242751545420772021-05-26T02:32:00.004-07:002021-06-02T10:35:28.589-07:00Kancha Aam diye tyangra maacher jhol<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OsAaFTkZ25s/YK4S11_0YUI/AAAAAAABq4s/crzFYOQ46isFqQfGxjhOHp-PtwO9iqHLACLcBGAsYHQ/s2048/DSC_0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-OsAaFTkZ25s/YK4S11_0YUI/AAAAAAABq4s/crzFYOQ46isFqQfGxjhOHp-PtwO9iqHLACLcBGAsYHQ/s16000/DSC_0375.JPG" /></a></div><p> A bedridden mother is one of the most painful sights for any child, across geographical divisions. Yet for a Bengali household, it holds great importance, almost labelled as a turning point. The kids, male or female, have to grow independent, since the paternal affection although palpable, yet fail miserably to cope up and live up to the expectation of day to day chores of running a a household. A lot of it pertaining to kitchen goals. Yes, i am speaking of the men belonging to an era where they were happily deprived of such important knowledge. My father is one among them. Want to ask me more questions on that? I am motor mouth but ranting bout it anymore will not help. Period.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UbPBOljCmXM/YK4VR-10NeI/AAAAAAABq5Q/zwkI0IIFCJ4zD6jPGrBJxiQKRfU4sE1OgCLcBGAsYHQ/s2048/DSC_0381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-UbPBOljCmXM/YK4VR-10NeI/AAAAAAABq5Q/zwkI0IIFCJ4zD6jPGrBJxiQKRfU4sE1OgCLcBGAsYHQ/s16000/DSC_0381.JPG" /></a></div><p>For all fish loving Bengalis, I am being extra racist about the race because I am ignorant about the availability of this fresh water fish in any other region. Getting back, for all fish lovers this is adored often, though you will be saddened if you look for it in the menu of the oh-so-posh Bengali restaurants. One needs to frequent the "<i>pice-hotel</i>" ( known to solely rely on the fresh catch of the day procured from trusted fish mongers at the market) a forgotten and snubbed culture of glorious days, to relish this. But for households this is a part of their daily deal. My sister for one, loves it to death.</p><p>While <i>Tyangra maach-er jhol</i> is no stand out dish, but this one is special. My late maternal grandmother, the best-est (fuck grammar) cook I have ever known, God bless her soul, used to cook it for all of us. We are talking about a perfect balance of tang, salt, and kick of heat. Mind you she would achieve all o that balance without tasting even for once, only guided by her instincts. Coz she only ate Hilsa, nothing else. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mZAW0G-A7Cs/YK4TBPFN9gI/AAAAAAABq4w/6Jba736MvpwprmEZtoNgdiCdAQJH8Z-FwCLcBGAsYHQ/s2048/DSC_0406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-mZAW0G-A7Cs/YK4TBPFN9gI/AAAAAAABq4w/6Jba736MvpwprmEZtoNgdiCdAQJH8Z-FwCLcBGAsYHQ/s16000/DSC_0406.JPG" /></a></div><p>I will now share the recipe. Make it or not, read it though, for it's humble, simple and is enveloped in a sort of maternal affection. I miss my childhood !</p><p>1. 300gm of tyangra maach (medium to big size), is washed, gutted, cleaned. Pat them dry with kitchen towel. Massage them with 1/2tsp turmeric and salt and keep aside for a while.</p><p>2. Peel 1no medium potato, weighing approx.. 75gm, and slice them into thin shards. Chop 1 tomato, about 60gm to be precise into rough thin slices. 1/2 green mango to be peeled and sliced into long thin shards, weighing close to 65-70gms.</p><p>3. In a small bowl mix the following powdered spices: 1tsp coriander powder + 1tsp cumin powder+ 1/3tsp Kashmiri red chilli powder+ 1tsp (heaped) red chilli Timur with 3tbsp water. Give a good stir.</p><p>4. Heat about 3tbsp mustard oil in a pan with wider surface area. As it heats up, sprinkle about 1tbsp whole-wheat flour <i>(atta)</i> on the marinated whole fish, and fry them in the oil for 2min each till they acquires some colour. Be careful as it splutters in gallons. Take it out and keep aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YOZLrbeNcQ8/YK4U0FbpYxI/AAAAAAABq5A/GnhUyf5uxgcL90QvqDlA6d2ClNwZI_CIwCLcBGAsYHQ/s2048/DSC_0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1490" data-original-width="2048" src="https://1.bp.blogspot.com/-YOZLrbeNcQ8/YK4U0FbpYxI/AAAAAAABq5A/GnhUyf5uxgcL90QvqDlA6d2ClNwZI_CIwCLcBGAsYHQ/s16000/DSC_0377.JPG" /></a></div><p>5. Into the same oil fry the potato shards for about 1.5min, till the edges slightly colour, take them off the heat and keep aside.</p><p>6. Into the same oil, add 1/2tsp nigella seeds, 4 sliced green chillies. As the chillies change colour bund in the tomatoes with a pinch of sale, and cover. cook on medium low flame for few minutes till tomatoes dis-integrate completely. Once done, add the spice mix, increase the flame a tad bit and cook covered till the raw smell disappears. Be careful to keep a strict vigil, the spices shouldn't get too dry or burnt or get stuck to the base. </p><p>7. Once the raw smell disappears, bung in the fried potatoes and toss or mix with the spices, add in about 1 tumbler of water+ 1tsp salt. Mix, and bring it to a boil, uncovered. Scoop out the scum, if any, afloat on the surface at this stage,</p><p>8. Time to add the fried fish and the mangoes into the boiling gravy. Make sure to arrange space for all the fish, so they can cook evenly or else there is chance for them to breakdown, which is not encouraged. Clamp on the lid, reduce flame to medium and cook for at least 5-7mins.</p><p>9. In between, after 3-4min, the mangoes would have softened, mash them and mix slightly. After 7min, uncover, the gravy must have thickened by now adjust salt and 1/4tsp sugar and we are done. Finish it with 1tsp of mustard oil drizzled on top and some chopped coriander leaves and sliced green chillies.</p><p>10. This has to be consumed with steamed rice. Period !</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mfy1PY00Bn8/YK4Um7rFlvI/AAAAAAABq48/r9DBvj2Q3tA6cXr-QAfg9vxj0mPpAjHVACLcBGAsYHQ/s2048/DSC_0409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-mfy1PY00Bn8/YK4Um7rFlvI/AAAAAAABq48/r9DBvj2Q3tA6cXr-QAfg9vxj0mPpAjHVACLcBGAsYHQ/s16000/DSC_0409.JPG" /></a></div><p>In my previous recipe I had shared a recipe of my Mother, which I recreate now at the drop of a hat. Even though the taste profiles are quite different yet I feel special always while making it. This one, that way is a memory I will always cherish. If u observe carefully, the chopped coriander is wilted. That's because this happens to be a quarantine cooking when photographed. Limited or no resources shouldn't be a reason for you to shy away from cooking, or not revisiting an old memory. I gather strength my dwelling in such nostalgic lanes.</p><p>No special points are needed as such but yes, feel free to replace Timur with some regular red chilli powder. Also the number of green chillies is to be decided by your ability to absorb heat. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qRhmivJ7cXI/YK4VFW-wIgI/AAAAAAABq5M/jEF-dsEe-DMKLc8hxMCmltKQlU2OOsjfwCLcBGAsYHQ/s2048/DSC_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-qRhmivJ7cXI/YK4VFW-wIgI/AAAAAAABq5M/jEF-dsEe-DMKLc8hxMCmltKQlU2OOsjfwCLcBGAsYHQ/s16000/DSC_0379.JPG" /></a></div><p>I take leave this afternoon with a promise to be safe and take good care of my health. I expect all you readers to do the same, for we have a long road ahead to traverse together. more pages of flavour to turn over and more meals awaiting to be consumed. Ta-ta !</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com0tag:blogger.com,1999:blog-5736328932482041437.post-47216669711744238322021-05-23T07:37:00.006-07:002021-05-24T20:42:51.001-07:00CO-ISO MUTTON CURRY AKA MEDICINE FOR GOOD HEALTH<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0XpRqUbRe14/YKplsMzL6hI/AAAAAAABq2k/PDg2XlXbMNUBTP6yVzFJwFYyjNa9W1qowCLcBGAsYHQ/s2048/DSC_0369.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-0XpRqUbRe14/YKplsMzL6hI/AAAAAAABq2k/PDg2XlXbMNUBTP6yVzFJwFYyjNa9W1qowCLcBGAsYHQ/s16000/DSC_0369.JPG" /></a></div><p></p><p>As a Bengali, that too a proud one, I have never shied away from my love for red meat. Pork is pure orgasm for the senses, but Mutton is what this post is about. That too, cooked during home isolation, a tiny family of three needed it, more than anytime ever to cheer up their dwindling spirits. Mother dearest has been too feeble and weak to stand and cook hence the less experienced me had to take over. The trusted 1.5lt red pressure cooker did the rest of the job.</p><p>Mother makes her mutton this way on some days. the rest is decided by the quality of meat, father is n charge of that department. I visit my butcher on fewer days, only in case of special events or when it comes to entertaining some dear friends. Something tells me you would be rather more interested in emulating a sumptuous recipe, in your kitchen, without involving tons of hard work, than reading up the gibberish I have been typing out to fill up this space.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6LA5X5Mc3Ug/YKpnex_oUHI/AAAAAAABq2s/yHzUTsA_HHgcKRrlOYgWAz_R1ysXe6-mgCLcBGAsYHQ/s2048/DSC_0366.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1501" data-original-width="2048" src="https://1.bp.blogspot.com/-6LA5X5Mc3Ug/YKpnex_oUHI/AAAAAAABq2s/yHzUTsA_HHgcKRrlOYgWAz_R1ysXe6-mgCLcBGAsYHQ/s16000/DSC_0366.JPG" /></a></div><p>1. Mutton 800gms (the ratio of meat to fat to be 70:30). Please do not discard fat, not only will you be chided for that practise, more importantly you will be left with no flavour. Google is you are unaware of the golden rule.</p><p>2. Time for minimum manual labour now: Peel and quarter 300gm potatoes. Chop150gm onions into thick slices, Tomatoes 180gm to be chopped into smaller rough chunks. Pound 16 fat garlic cloves + 9 green chilli+ 1.5" ginger+ 1tsp black peppercorn, together, into a rough paste. </p><p>3. Make a paste: 4tbsp yoghurt + 1/3cup <i>beresta</i> or fried onions + 1.5tsp red chilli powder + 3/4thtsp kashmiri chilli powder + 1.5tsp turmeric paste + 2tsp (heaped) coriander powder+ 2tbsp mustard oil + juice of 3/4th lime.. Marinate mutton with this paste and keep it aside for 10-15mins.</p><p>4. Now heat a pan and add some oil of your choice. Massage the quartered potatoes with 1/2tsp turmeric powder and some salt and add them to the hot oil. WE intend to fry them, till they have acquired light brown col on the edges and the skin blistered t places. Remove from the flame and keep aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HxGfMFobjSQ/YKpoLPDsSCI/AAAAAAABq3A/3nw9EF_oh94UQuq4aQuR6oinxYj6d4ctACLcBGAsYHQ/s2048/DSC_0360.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-HxGfMFobjSQ/YKpoLPDsSCI/AAAAAAABq3A/3nw9EF_oh94UQuq4aQuR6oinxYj6d4ctACLcBGAsYHQ/s16000/DSC_0360.JPG" /></a></div><p>5. Place the pressure cooker on the gas and add about 4tbsp Mustard oil + 2 tsp ghee. Once the oil is fumed and the colour has changed to a paler shade, we will throw into the pan the following: 3 bay leaves + 3 dry red chillies (broken)+ 6 cloves+ 6 green cardamom+ 1 black cardamom+ 1.5" cinnamon stick.</p><p>6. As always, once aromatic, bung in the chopped onions into the cooker with a generous pinch of salt. Cover, reduce the flame and cook it for at least 10-12mins. till they have softened and got a jam-y consistency. Time to add in the pounded garlic ginger and chillies and fry them for a few seconds at a higher flame. Once the raw aroma disappears add in the chopped tomatoes, cover and cook till they disintegrate, around 5min max, on a medium low flame.</p><p>7. Once all the contents of the cooker has amalgamated well, throw in the marinated mutton along with the fried potatoes. Give it all a good mix. Keep doing that on a medium high flame till all the water evaporates and oil seeps out from the sides. Adjust seasoning, salt in this case at that time. Next pour in 3 cups of boiling hot water, stir, clamp the lid and allow it to cook on medium flame for 2 whistles.</p><p>8. Once all the vapour has disappeared and the lid can be opened, check the contents. The mutton should be cooked by now, if not one more whistle is the solution. Also I add in 1tsp (heaped) of garam masala powder and stir well. I am done. So are you. Serve it with only and only plain steamed rice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2qLF-p7SA-g/YKpnyH-ArgI/AAAAAAABq20/nTjqm2MzNzg7axXUA6OQbnBYujcm1WSTQCLcBGAsYHQ/s2048/DSC_0400.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-2qLF-p7SA-g/YKpnyH-ArgI/AAAAAAABq20/nTjqm2MzNzg7axXUA6OQbnBYujcm1WSTQCLcBGAsYHQ/s16000/DSC_0400.JPG" /></a></div><p>This is finger licking good. It has to be. It is my mother's recipe. While typing this out for you all, I felt a rather discomfort clouding my mind. It feels like doling out a part of my growing up days with you all, I feel naked almost. But I am glad, that my mother's cooking is now going to be a part of your repertoire as well. Some words of common sense and wisdom enlisted below:</p><p>A. Adjust the level of heat ( I mean chillies) according to your level of endurance.</p><p>B. I have been told a few days back about a strange phenomenon: People not liking <i>aloo</i> or potato in their meat curry. Strange! Avoid them if you wish to, please. Just don't tell me about it.</p><p>C. You can add the potatoes after the first whistle if you wish to, I add them from the beginning because some disintegrate into the gravy, which gives it that lovely thick consistency. Consider it a natural starch.</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p></p></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OczWLTzdkhM/YKpn_gqhMII/AAAAAAABq24/81w_DPI_yrsSFQTY_5AgsPk_xcHC3vsegCLcBGAsYHQ/s2048/DSC_0392.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1454" data-original-width="2048" src="https://1.bp.blogspot.com/-OczWLTzdkhM/YKpn_gqhMII/AAAAAAABq24/81w_DPI_yrsSFQTY_5AgsPk_xcHC3vsegCLcBGAsYHQ/s16000/DSC_0392.JPG" /></a></div><p>All that I feel now is bliss and silence. A strange kind of quietness has fallen over the table, while people are happily chomping on humble offering of mutton curry and rice. oh yes! a squeeze of <i>Gondhoraj</i>, and maybe we can travel to food heaven together. who cares, even if it's hell for us, right?</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com2tag:blogger.com,1999:blog-5736328932482041437.post-63120222422467195412021-05-07T02:29:00.001-07:002021-05-07T02:29:33.334-07:00CHEAT'S SHORSHE CHINGRI<p><i> </i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://1.bp.blogspot.com/-ea4RgoNHUFw/YJUHP9ZoevI/AAAAAAABqqw/iD40eidCmqcasAdiFN55lBOJ2mkipRdhwCLcBGAsYHQ/s2048/DSC_0370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1383" data-original-width="2048" src="https://1.bp.blogspot.com/-ea4RgoNHUFw/YJUHP9ZoevI/AAAAAAABqqw/iD40eidCmqcasAdiFN55lBOJ2mkipRdhwCLcBGAsYHQ/s16000/DSC_0370.JPG" /></a></i></div><p></p><p><i>Shorshe</i> aka Mustard and <i>Chingri</i> translates to Prawns. Now any foodie based out of any part of the world, will be able to tell you, these two form an intrinsic part of Bengali cuisine. Now why cheat's, must be your question? That's because no lighting gas, no chopping, and moreover not much of washing up. And the heat source is your trusted microwave. Don't believe me? Read on!</p><p>The idea to talk about quarantine cooking was given to me by Harsh Khaneja, last year when we all were forced to experience lockdown life. Who Harsh? Well, he is a passionate cook and and now a restaurateur with the right amount of passion. From his first eatery in Delhi, and now a even bigger and successful one in Goa, this man has defined success in a brand new way and ahs surely come a long way.</p><p>No I am not dating him, he is married to I, eldest among the sisters of my dear friend P. Back to work, shall we? Now I am <i>Ramu</i> once again, as Mothership has tested positive and since eating cannot be compromised, cooking has to be easier. So this!! Let's have a quick look at how to make it, coz I need to get back to tending mommy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eAvdu-BZf0c/YJUHzla2SNI/AAAAAAABqrA/imFCvzEjWR4a5KonXjKp_B1Wk0WZ2mDdACLcBGAsYHQ/s2048/DSC_0352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-eAvdu-BZf0c/YJUHzla2SNI/AAAAAAABqrA/imFCvzEjWR4a5KonXjKp_B1Wk0WZ2mDdACLcBGAsYHQ/s16000/DSC_0352.JPG" /></a></div><p>1. Peel, clean a de-vein 200gm Prawns. I kept the heads intact. You can do as you please. I have used the smaller variety, what was available at home. You can of course go for a bigger variety.</p><p>2. 2 heaped tap of mustard powder was soaked with a pinch of salt in 2.5tbsp water an kept aside for close to an hour.</p><p>3. Pound 5 cloves of garlic + 3no Dalle chillies in mortar and pestle. Once half done throw in 1.5tbsp walnut and pound it all to a paste. A "bit" of rustic pound is fine by me.</p><p>4. Mix in 3tbsp of yoghurt (not very watery please!) To the garlic walnut mixture. Give a very good mix to combine. Mix this with the soaked mustard powder, add in 2tbsp mustard oil + 2tbsp (heaped) dessicated coconut + 1/2tsp turmeric powder+ pinch of sugar . Mix well. Taste and adjust seasoning.</p><p>5. Take a microwave proof bowl, and place your prawns. Top with the mustard paste and give a good mix to combine. Top it with 2tbsp water + 2tbsp mustard oil and 4 sliced green chillies. Cover.</p><p>6. Cook it in power/microwave mode for 11mins. You will be hit by the pungent potent aroma of mustard for sure and that is surely the sign of this being done. Take it out of the oven and keep it covered for 3-4mins before serving.</p><p>7. The only accompaniment needed for this is plain steamed rice. Anything else will be considered blasphemy. Oh yes! Use your hands to eat it for maximum please, only after you have sanitised it well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZYi3xq8kFuM/YJUHZBsRgqI/AAAAAAABqq0/ehOjHHz-jtA_gOdAHbN1We2OBiyYv9_xwCLcBGAsYHQ/s2048/DSC_0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-ZYi3xq8kFuM/YJUHZBsRgqI/AAAAAAABqq0/ehOjHHz-jtA_gOdAHbN1We2OBiyYv9_xwCLcBGAsYHQ/s16000/DSC_0344.JPG" /></a></div><p>Now that you have an idea about how easy it is, I guess you all will embark on this task of cooking it. For Puritans, yes, go ahead and please scrape your coconut, and pound your soaked mustard seeds as you always have, in that case this one isn't for you my friend. </p><p><i>Dalle</i> are those small red chillies with Christmas vibe that grows in the hills and I have been finding some or the other way to procure them. This time P carried them back from the hills after her short trip. Feel free to replace them with green chillies, depending on your level of tolerance.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FSn42M6FVhE/YJUIGN58mHI/AAAAAAABqrI/4cH3pWcI7mslathMTrUkUf-50YtdirnHgCLcBGAsYHQ/s2048/DSC_0359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-FSn42M6FVhE/YJUIGN58mHI/AAAAAAABqrI/4cH3pWcI7mslathMTrUkUf-50YtdirnHgCLcBGAsYHQ/s16000/DSC_0359.JPG" /></a></div><p>Guys, I will take your leave and be back soon. Do drop by your observations or comments if you wish to. Or else just enjoy.</p><p>Be safe readers. Positivity is your only way out. </p><p><br /></p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com3tag:blogger.com,1999:blog-5736328932482041437.post-77284011134545527302021-04-23T06:53:00.000-07:002021-04-23T06:53:01.524-07:00Sphagetti with sundried tomatoes, garlic and love<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZdWcv3_o-sg/YILDk_XlwoI/AAAAAAABqUs/TaCVebOOptUMcIIcymH27wPpc0TRaH4IgCLcBGAsYHQ/s2048/DSC_0341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-ZdWcv3_o-sg/YILDk_XlwoI/AAAAAAABqUs/TaCVebOOptUMcIIcymH27wPpc0TRaH4IgCLcBGAsYHQ/s16000/DSC_0341.JPG" /></a></div><p></p><p>Pasta is a love word for my soul.</p><p>The presence of Spaghetti on the face of this earth proves the presence of determined and firm erection. Too adult a sentence for you? Skip that line and move on.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KdigyT7Zg74/YILEOsy8AFI/AAAAAAABqU8/feO7EzebzGUDIG9IlrFzRlVk525nba12ACLcBGAsYHQ/s2048/DSC_0310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="2048" src="https://1.bp.blogspot.com/-KdigyT7Zg74/YILEOsy8AFI/AAAAAAABqU8/feO7EzebzGUDIG9IlrFzRlVk525nba12ACLcBGAsYHQ/s16000/DSC_0310.JPG" /></a></div><p>I am back after some time off with another easy breezy recipe that I am sure will fill up your soul with pleasure, of the unspoken kind, like it does to me. Happiness I have often felt is a bowl of ravishing Spaghetti consummated with the simplest of flavors at the gory-est of hour. Let me mention, as you see in the name, this pasta dish came to life only because I wanted to try out sundried tomatoes in my kitchen. A first for me.</p><p>Now before you head to the kitchen: Let me tell you about the ingredients that has been used. Sundried tomatoes preserved in oil- 2pc, 5 no. fat cloves of garlic, 2 dry red chilies, 150gm Spaghetti for sure, a small handful about 2tbsp chopped parsley, 1tbsp parmesan shavings. And not to miss the star: 65gm back bacon with the rind. Now time to soak in the music of the kitchen, shall we?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1k_UF79ZNco/YILDygK4oMI/AAAAAAABqUw/lZL7qB_dYfkCJAVSrwCNCWx9eS6xyxZ8QCLcBGAsYHQ/s2048/DSC_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-1k_UF79ZNco/YILDygK4oMI/AAAAAAABqUw/lZL7qB_dYfkCJAVSrwCNCWx9eS6xyxZ8QCLcBGAsYHQ/s16000/DSC_0299.JPG" /></a></div><p>1. Heat water with generous spoonful of salt. Once it comes to a tumbling boil, slide in the Spaghetti. Cook them according to packet instructions.</p><p>2. Chop up the garlic as finely as possible. One can take the liberty to slice them into slivers as well. Parsley leaves & stem- snip it finely. Bacon to be snipped/ chopped in chunks. Snip the dry red chilies and the tomatoes as well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qKx71GpfdSA/YILEfplo-GI/AAAAAAABqVE/F6HQSDwHyL0LrbYDv9SFvDlRRQTYpDsowCLcBGAsYHQ/s2048/DSC_0316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-qKx71GpfdSA/YILEfplo-GI/AAAAAAABqVE/F6HQSDwHyL0LrbYDv9SFvDlRRQTYpDsowCLcBGAsYHQ/s16000/DSC_0316.JPG" /></a></div><p>3. Place a pan on the hob and pour in about 1tbsp of olive oil, regular please. To this cold oil, add in the chopped bacon, and allow them to embrace each other and warm up other. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LFzpoRpTuX0/YILNTFnCcEI/AAAAAAABqVM/q0heZufoFJAZb4vQk7FeVQMmOclV5oDcwCLcBGAsYHQ/s2048/DSC_0317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-LFzpoRpTuX0/YILNTFnCcEI/AAAAAAABqVM/q0heZufoFJAZb4vQk7FeVQMmOclV5oDcwCLcBGAsYHQ/s16000/DSC_0317.JPG" /></a></div><p>4. Once they sizzle, take out the crisped up bacon remove some of the fat from the fan and take it off the hob. To this add in the chopped up garlic and chilies. And them to make noises while their flavors amalgamate with the fat.</p><p>5. The pasta must be cooked by this time. Strain, reserving quite a bit of salty starchy pasta water.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gjuwiFr4RJI/YILN0BupUOI/AAAAAAABqVY/DLpsil-kAX0kVnEZAsv6M2DfoQZu7_MnACLcBGAsYHQ/s2048/DSC_0321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-gjuwiFr4RJI/YILN0BupUOI/AAAAAAABqVY/DLpsil-kAX0kVnEZAsv6M2DfoQZu7_MnACLcBGAsYHQ/s16000/DSC_0321.JPG" /></a></div><p>6. Place the garlic pan on the hob and bung in the chopped rough skinned sundried tomatoes. Give them a few minutes on medium low. After 5mins mash them a tiny bit with the back of your wooden ladle.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GfFbquRWjZg/YILN-OmNbhI/AAAAAAABqVg/dWznK_Zy_Tw3B1czeZgJYJinC4XWKQBEQCLcBGAsYHQ/s2048/DSC_0322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-GfFbquRWjZg/YILN-OmNbhI/AAAAAAABqVg/dWznK_Zy_Tw3B1czeZgJYJinC4XWKQBEQCLcBGAsYHQ/s16000/DSC_0322.JPG" /></a></div><p>7. Throw in the Spaghetti, sitting idle for this little while into the pan. Toss. Toss. Toss. That's the only way, trust me, for all these flavors to mingle with the strands. To facilitate the process add in about 1/4th cup of pasta water. Mix well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DeaZAk6p1Do/YILOSOPbL5I/AAAAAAABqVs/Q5hoiqws5IMd-_ruEQZRCXwuXkntl0DGgCLcBGAsYHQ/s2048/DSC_0329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-DeaZAk6p1Do/YILOSOPbL5I/AAAAAAABqVs/Q5hoiqws5IMd-_ruEQZRCXwuXkntl0DGgCLcBGAsYHQ/s16000/DSC_0329.JPG" /></a></div><p>8. Once the water is almost dried up and the pasta strands looks creamy, add back most of the fried bacon to the pasta, good grinding of black pepper ( I do not mean the paper cardboard type here at all ), reserving few to be sprinkled later along with the chopped herb. Toss. And we are done. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ck4gax8Ge_4/YILQMBK9EGI/AAAAAAABqWM/ScvZQskGR6wRIMFUIWhrBnzHCLhihN0ZwCLcBGAsYHQ/s2048/DSC_0337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-ck4gax8Ge_4/YILQMBK9EGI/AAAAAAABqWM/ScvZQskGR6wRIMFUIWhrBnzHCLhihN0ZwCLcBGAsYHQ/s16000/DSC_0337.JPG" /></a></div><p>9. Tumble out the pasta onto your serving bowl. Top in with the parmesan shavings, bacon crisp and 1tbsp of the oil from the jar of sundried tomatoes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6B14dGYNoq0/YILOo0EpPqI/AAAAAAABqV0/Bm74dvZB3Ho8OfZx_0CwYmnuOSJx89GFgCLcBGAsYHQ/s2048/DSC_0343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-6B14dGYNoq0/YILOo0EpPqI/AAAAAAABqV0/Bm74dvZB3Ho8OfZx_0CwYmnuOSJx89GFgCLcBGAsYHQ/s16000/DSC_0343.JPG" /></a></div><p>10. Just eat it . Do not speak, or look anywhere. Dive in. </p><p>In case if you are rolling your eyes; for whatever reason, cook and eat first. I am well aware of the result: you will keep repeating it for sure. I keep all of these up my sleeve when I cook for myself. Bt yes, your bestie who soothes your soul also deserves a lions share of this.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kmor-tGpW1Q/YILPzuFSIUI/AAAAAAABqWE/cquYOKSD7RghYVT66-LX70UF8a5VnAJ0wCLcBGAsYHQ/s2048/DSC_0333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1582" data-original-width="2048" src="https://1.bp.blogspot.com/-kmor-tGpW1Q/YILPzuFSIUI/AAAAAAABqWE/cquYOKSD7RghYVT66-LX70UF8a5VnAJ0wCLcBGAsYHQ/s16000/DSC_0333.JPG" /></a></div><p>I know what you must be thinking! Yes you can add in whatever leftovers you have in your fridge, but then that will lead to something else. </p><p>I might be proud of you for your leftover management skills, not sure if I can bless you for the culinary ideas if this recipe gets blasphemed. But hey, there is no wrong in the world of gastronomy. If it males you happy. It is good.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oodTuvRgh-E/YILPbO8xDQI/AAAAAAABqV8/jwsZJMyzGmA-9lKYha9qqJl1bfHteQOaACLcBGAsYHQ/s6000/DSC_0347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://1.bp.blogspot.com/-oodTuvRgh-E/YILPbO8xDQI/AAAAAAABqV8/jwsZJMyzGmA-9lKYha9qqJl1bfHteQOaACLcBGAsYHQ/s16000/DSC_0347.JPG" /></a></div><p>No points to mention or remember. Pasta is ever forgiving, only till you do not overcook it. I am sure your conscience will prevent you from doing that. By the way, I generally lick my plate clean, not literally, but almost. This was surely no exception.</p><p>Stay safe. Eat well. </p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com0tag:blogger.com,1999:blog-5736328932482041437.post-89577182422228193402021-03-23T20:56:00.006-07:002021-03-23T21:26:33.889-07:00Phaguni Gujiya<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YeZEfoTxWtw/YFq2_ZI_9GI/AAAAAAABpjw/rG-NMbyqHT0nvGATgV1oPAWr0gu24FhGwCLcBGAsYHQ/s2048/DSC_0601.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-YeZEfoTxWtw/YFq2_ZI_9GI/AAAAAAABpjw/rG-NMbyqHT0nvGATgV1oPAWr0gu24FhGwCLcBGAsYHQ/s16000/DSC_0601.JPG" /></a></div><p></p><p>The combination of Phaag and Phagun never fails to create magic and stir up long forgotten memories. I am quite sure the aroma of those coloured powders are quite present in the air. Or is it just nostalgia driving me bonkers?</p><p>Do not not be fooled into thinking, that I am lover of colours. I am the kind who will hibernate in the peace and quitness of their own room. But past has hidden stories in its kitty of me being violently smeared in colours. Golden memories. A friend who hailed form Jharkhand, coupled with his Kolkata wife, did gift us a string of memorable holi celebrations. Like always, such memories are treasures.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Po-pPNphXNs/YFq3UXXNS5I/AAAAAAABpj4/_HcIcIlBIncOdMj_s13fNA-3t6HEDa3vQCLcBGAsYHQ/s2048/DSC_0573.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-Po-pPNphXNs/YFq3UXXNS5I/AAAAAAABpj4/_HcIcIlBIncOdMj_s13fNA-3t6HEDa3vQCLcBGAsYHQ/s16000/DSC_0573.JPG" /></a></div><p>Getting back to what I came here to do: speak about Phaag food. Let me talk about a dessert,very popular, almost synonimous with the festival: Gujiya. Also because it happens tp be the easiest tp conjure up. I made this last year, quite a few batches, few times and it was well received. So this time from my kitchen to yours.... let's walk towards the sweet happier beginings and have a look at the ingredients before we get cooking.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-a--aA2hSeFE/YFqzqkLayiI/AAAAAAABpig/BAT8LOOT6EMUeO_7D8UcZnJyabfc_NtdgCLcBGAsYHQ/s2048/DSC_0474.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="2048" src="https://1.bp.blogspot.com/-a--aA2hSeFE/YFqzqkLayiI/AAAAAAABpig/BAT8LOOT6EMUeO_7D8UcZnJyabfc_NtdgCLcBGAsYHQ/s16000/DSC_0474.JPG" /></a></div><p>1. To make dough: in a bowl add Flour 3.5 cups + 1/2 cup ghee. Mix it together till it resembles sand grains, just how we do with butter in case of pastry. Now add about 1/2 cup cold water and make a soft dough. Once it begins to come together, take it out on the work surfave and knead it lightly. Be wary of over kneading it. Rest the dough for 15 mins max. Simple.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-spgiUQm-wDk/YFq0BESo0oI/AAAAAAABpio/ht5UmRtF_nAgFR-KTDUYD_whGjmtW5N9QCLcBGAsYHQ/s2048/DSC_0516.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-spgiUQm-wDk/YFq0BESo0oI/AAAAAAABpio/ht5UmRtF_nAgFR-KTDUYD_whGjmtW5N9QCLcBGAsYHQ/s16000/DSC_0516.JPG" /></a></div><p>2. Roast 1 cup mawa or khoya kheer on a medium low flame in a nonstick pan till it changes colour to a nutty toasty brown. Be careful to not burn it. Remove from heat and cool it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6j_VOxOwkp8/YFq0cY-Ko5I/AAAAAAABpiw/rYfJk0eJz-IwaHDdX14mm6ygdJpuG03qwCLcBGAsYHQ/s6000/DSC_0479.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://1.bp.blogspot.com/-6j_VOxOwkp8/YFq0cY-Ko5I/AAAAAAABpiw/rYfJk0eJz-IwaHDdX14mm6ygdJpuG03qwCLcBGAsYHQ/s16000/DSC_0479.JPG" /></a></div><p>3. Chop up the nuts: about 1 cup. I used a mixture of almond, cashew pistachio and walnuts. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-W_dg8zX2BGE/YFq01pDBzQI/AAAAAAABpi8/SbxxAN941lkNCk2xt38LwBdLrUyLyM-HgCLcBGAsYHQ/s2048/DSC_0504.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1234" data-original-width="2048" src="https://1.bp.blogspot.com/-W_dg8zX2BGE/YFq01pDBzQI/AAAAAAABpi8/SbxxAN941lkNCk2xt38LwBdLrUyLyM-HgCLcBGAsYHQ/s16000/DSC_0504.JPG" /></a></div><p>4. In a medium size bowl add all the ingredients of the filling: roasted khoa+ chopped nuts + 3tbsp dessicated coconut + 3 tbsp caster sugar+ a pinch of cardamom + 1/8th tsp nutmeg (grated) + 1/8th tsp mace power. Give all of it a good mix. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N5GMns3f5So/YFq1Emk-qcI/AAAAAAABpjA/gW4xtPIEdaAQ3TuXxsIju7WVsE_9CUaBgCLcBGAsYHQ/s2048/DSC_0510.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-N5GMns3f5So/YFq1Emk-qcI/AAAAAAABpjA/gW4xtPIEdaAQ3TuXxsIju7WVsE_9CUaBgCLcBGAsYHQ/s16000/DSC_0510.JPG" /></a></div><p>5. Roll out the dough in the next stage. We are looking at about 1/4" thinckness all around. With the help of a 8" cookie cutter cut out circles.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RIkTHtwDNZI/YFq1QtLSACI/AAAAAAABpjI/EWETc2nzesc6Vo6ljZ8xIh41UPjpSU8dQCLcBGAsYHQ/s2048/20200309_172608.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-RIkTHtwDNZI/YFq1QtLSACI/AAAAAAABpjI/EWETc2nzesc6Vo6ljZ8xIh41UPjpSU8dQCLcBGAsYHQ/s16000/20200309_172608.jpg" /></a></div><p>6. Next place about 1/2 tbsp (heaped) of filling in the centre of each circle. Fold it over like a half moon. To be more cautious press the edges with a fork. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_FXPZ2otOzg/YFq1kKIiCUI/AAAAAAABpjU/41aYguKDrFUqAHwGK3r3a5MxkRDYgVLdwCLcBGAsYHQ/s2048/20200309_172936.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-_FXPZ2otOzg/YFq1kKIiCUI/AAAAAAABpjU/41aYguKDrFUqAHwGK3r3a5MxkRDYgVLdwCLcBGAsYHQ/s16000/20200309_172936.jpg" /></a></div><p>7.Place all these crescent babies on a grease proof paper to prevent them from sticking. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pl0aevUPwg0/YFq16H6TJdI/AAAAAAABpjc/SxCj3603vZAbRBd3XFHs52mMo72w2G5RACLcBGAsYHQ/s2048/DSC_0520.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-pl0aevUPwg0/YFq16H6TJdI/AAAAAAABpjc/SxCj3603vZAbRBd3XFHs52mMo72w2G5RACLcBGAsYHQ/s16000/DSC_0520.JPG" /></a></div><p>8. Heat about 1 cup flavourless vegetable oil in a pan. Once it starts to warm up, start frying the gujiya. We are aiming at a crunchy golden exterior. Do not burn it. It is advisable to stay near the pan while doing it. And yes, please do it in batches.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RW8lzPq6LyE/YFq2GbTdTzI/AAAAAAABpjg/DvyNJRai24cXxiBWdi3akaXVN184XFSAQCLcBGAsYHQ/s2048/DSC_0528.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1503" data-original-width="2048" src="https://1.bp.blogspot.com/-RW8lzPq6LyE/YFq2GbTdTzI/AAAAAAABpjg/DvyNJRai24cXxiBWdi3akaXVN184XFSAQCLcBGAsYHQ/s16000/DSC_0528.JPG" /></a></div><p>9. Take them out on absorbent paper before decorating them on your serving bowl. Sprinkle some toasted dessicated coconut and rose petals as garnish while serving.</p><p>10. Store them in an airtight container for about 2 weeks, if it lasts that long.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SknLPnSv5Ho/YFq2RfmQdKI/AAAAAAABpjk/QHr8wMmBjFgCVXbbEd-pNbLpYArkCkGKgCLcBGAsYHQ/s2048/DSC_0611.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-SknLPnSv5Ho/YFq2RfmQdKI/AAAAAAABpjk/QHr8wMmBjFgCVXbbEd-pNbLpYArkCkGKgCLcBGAsYHQ/s16000/DSC_0611.JPG" /></a></div><p>Ever thought the intimidating gujiya could be such a cakewalk!! Well know you know the secret of allmost no work. Kitchen activities like this can be used as a way to bonding, and to catch up on thoae secret snippets of gossip. While you mjat be contemplating when to prepare it, here are some pro tips for you to memorise:</p><p>A. The amount of water required in a dough will vary on the absorbency of the flour. </p><p>B. Taste the filling and adjust the sweetness accordingly. You can be experimental with the filling and include all sorts of crazy ideas.</p><p>C. Yes, you will feel bad when the first few gujiyas will turn dark. But then that's normal. I call it the cooks treat. Control the flame.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Nszfh4AKjMQ/YFq3mxo2-iI/AAAAAAABpkA/sfsmdHZppIsCHL2dK5x9zVc6hcFBYvt_wCLcBGAsYHQ/s2048/DSC_0552.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-Nszfh4AKjMQ/YFq3mxo2-iI/AAAAAAABpkA/sfsmdHZppIsCHL2dK5x9zVc6hcFBYvt_wCLcBGAsYHQ/s16000/DSC_0552.JPG" /></a></div><p>D. Frying these crescent babies in batches is important because we want them crispy, not soggy and oily.</p><p>E. Making them ahead and storing them is the best way to feed people alongside enjoying the festival with them. Or to ease your anguish one can always make the filling and dough separetly and store them neatly wrapped in cling film.</p><p>Now that you have all the secrets at your finger tip, plan a weekend session of kneading and frying with your boy-gang or kitty friends before the colours reach your home. Happineaa is certainly emjoying a home made feast with your closest near and dear ones. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WJOrY8Q-17A/YFq357kSBaI/AAAAAAABpkI/2gjP6uBSx746mcxs8TIiwviqDkuUtJfaQCLcBGAsYHQ/s2048/DSC_0558.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-WJOrY8Q-17A/YFq357kSBaI/AAAAAAABpkI/2gjP6uBSx746mcxs8TIiwviqDkuUtJfaQCLcBGAsYHQ/s16000/DSC_0558.JPG" /></a></div><p>Stay safe this holi. Stay away from poisonous colours. Post a picture if you happen to make it!</p><p>P:S: Dear friend Covid is around the corner, do not forget him!</p><p><br /></p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com0tag:blogger.com,1999:blog-5736328932482041437.post-37129707120555937262021-03-02T08:34:00.003-08:002021-06-01T00:01:31.283-07:00Methi aloo & soyabeen sabzi<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7EDxjC74Axk/YD5nmOGMnyI/AAAAAAABpTA/eF32sqQ9WJ4_d5Hu4lDjYGHkusCgbG0iQCLcBGAsYHQ/s2048/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2035" src="https://1.bp.blogspot.com/-7EDxjC74Axk/YD5nmOGMnyI/AAAAAAABpTA/eF32sqQ9WJ4_d5Hu4lDjYGHkusCgbG0iQCLcBGAsYHQ/s16000/DSC_0006.JPG" /></a></div><p></p><p>The warmth of the winter sun has made it's way for the cumbersome heat of these days. Being born and brought up in a tropical city, the idea of combating prickly summers doesn't bother me much. But the ageing bones demand some sort of luxury, which seems to be absconding completely. After allmost a decade into employment this isn't too much to ask for, I guess. </p><p>Humans and especially Bengalis are known for their adornment of nostalgia. Cosy winter is the current heartthrob of all <i>adda</i> sessions. To relive those moments in a nutshell lets cook something seasonal. Oops, I meant the last vestige of seasonal bounty. Here it is:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eYH5WdOVg9o/YD5n6vLZ6vI/AAAAAAABpTI/zquE0JotcUocYL6HNkiVJWlbej8uT0fTQCLcBGAsYHQ/s2048/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-eYH5WdOVg9o/YD5n6vLZ6vI/AAAAAAABpTI/zquE0JotcUocYL6HNkiVJWlbej8uT0fTQCLcBGAsYHQ/s16000/DSC_0020.JPG" /></a></div><p>1. A fat bunch of M<i>ethi</i> or Fenugreek leaves to be washed and cleaned. Separate the leaves from the stalk. Chop roughly. Keep aside.</p><p>2. Soak 1/2 cup soya chunks into hot water for 4 mins, allowing them to soften.</p><p>3. Chop up the following as finely as possible: 1 medium size potato (peeled and cubed) + 1 medium red onion + 3 fat cloves of garlic + 3 green chillies + 1 medium tomato+ 1" ginger (peeled).</p><p>4. Heat 1 tbsp of vegetable oil in a pan. Once warm add in the softened chunks with a sprinkling of chilli powder and toss. The colour will change to that of nutty butter. Take it off the heat.</p><p>5. Into the same pan add in 1.5tbsp of vegetable oil. Into the medium warm oil add the following: 2 dry red chillies, broken + 1/2 tsp <i>hing</i> or asafoetida + chopped garlic and green chillies. Toss till fragrant. Be vigilant and avoid burning them. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hi5SIS_Bryo/YD5oFuNjsmI/AAAAAAABpTM/5J1LtUjqGxQjOJC8l-J_yaqafpzvNYzQgCLcBGAsYHQ/s6000/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://1.bp.blogspot.com/-hi5SIS_Bryo/YD5oFuNjsmI/AAAAAAABpTM/5J1LtUjqGxQjOJC8l-J_yaqafpzvNYzQgCLcBGAsYHQ/s16000/DSC_0011.JPG" /></a></div><p>6. Add in the onions and fry them with a pinch of salt, till translucent. Throw the potatoes into the pan with 1/4tsp tutmeric powder or paste. Toss to combine. Once combined well, add in 1/4 cup water and clamp on the lid. Reduce the flame to low-medium and allow the potatoes to get cooked about 6-8 mins.</p><p>7. As the potatoes are about to soften, time for the tomatoes to enter the pan. Followed by 1tsp each of coriander+cumin powder and mix well. Sprinkling some water at this stage helps. Cook till the raw smell disappears. The soya chunks shall be bunged into the pan once again now. And toss.</p><p>8. Add in the methi leaves now, and toss again to mix. Adjust salt. Add in about 1/2 tsp sugar and 1.5tsp lime juice. Mix again till it soothes ur tatsebuds.</p><p>9. The consistency of the end product will depend on your likings. I prefer it semi dry, pairs well with chapatis. Finish the dish with 1tbsp mustard oil spooned on top.</p><p>And that's that. In case if you are wondering why would anyone want to type out another methi soya & aloo recipe when there are plenty available on the net: Well life isn't a bed of roses & necessties make a comback with the drop of a hat.So, consider this a reminder of humility. Some essential points that you and I should remember, since time is never enough for both:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qWB5qedUAkU/YD5oTSe8QLI/AAAAAAABpTU/43z6jT-OIWsSRrLxEn-FHcGucxYeKbr6gCLcBGAsYHQ/s2048/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-qWB5qedUAkU/YD5oTSe8QLI/AAAAAAABpTU/43z6jT-OIWsSRrLxEn-FHcGucxYeKbr6gCLcBGAsYHQ/s16000/DSC_0012.JPG" /></a></div><p>A. It's a good advice to store some boiled potatoes in your fridge. Reduces the cooking time when in hurry.</p><p>B. In case you want to feed a crowd, or means are limited, add in more veggies to it. </p><p>C. If like me, food wastage is considered a crime, store the stalks. Use them for making vegetable stock or chop them in long pieces and fry them with loads of garlic, nigella seeds and dry red chillies in vegetable oil with salt to taste. Tasts superb with piping hot rice.</p><p>I need to scout for more of such easy and essential recipes. So goodbye for noW.</p><p>Oh yes!! Keep that smile plastered on your face. Chow!</p><p><br /></p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com1tag:blogger.com,1999:blog-5736328932482041437.post-5018717189771266232021-02-22T09:40:00.001-08:002021-02-22T09:47:02.113-08:00Theecha flavoured Amritsari fish<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xOOOT6qEWXY/YDPrUiHcu1I/AAAAAAABpNY/lMjR04SB8eoXFxHFrLvldm3E0zwJHnc3ACLcBGAsYHQ/s2048/DSC_0283.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1308" data-original-width="2048" src="https://1.bp.blogspot.com/-xOOOT6qEWXY/YDPrUiHcu1I/AAAAAAABpNY/lMjR04SB8eoXFxHFrLvldm3E0zwJHnc3ACLcBGAsYHQ/s16000/DSC_0283.JPG" /></a></div><p></p><p>I have claimed my love for deadlines time and again. But time has proved how miserably I fail at meeting deadlines and resolutions. So today let's celebrate my failures. What say peeps? </p><p>My not so long yet not short absence from the blog can be mostly blamed on the long working hours and the ageing lazy body. But the lazy bones have gathered some vitality in the form of a super relaxing Sunday. Cheers to the effort. lol</p><p>I am not aware of the history of evolution of this dish: it has been expressed before as well but I am in love with fish. This post is a living testimony to that. Hello!!I am a Bengali, my forefathers hailed from Bangladesh, so #fishlove is in the genes. The dish in discussion today is essentially a much loved starter, easy peesy to make, and gives your tastebuds a kick. I have taken the liberty to add in another ingredient which isn't very common in this part of the country but makes the end result super delicious.</p><p>Theecha: whats that now? It's basically a bicep work. Yeah, what else when you ahve to pound tons of garlic and rawchillies with some salt and flavourless oil. Let's make our way to the kitchen. Shall we? Oops!! The name is yet to be revealed, or maybe you have guessed it well: Amritsari Macchi.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zvFR8z_mxUo/YDPr0YpfChI/AAAAAAABpNg/S1XoAjL2ofIbCb0TgtM0YNXPsXFoEPHQwCLcBGAsYHQ/s2048/DSC_0256.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1403" data-original-width="2048" src="https://1.bp.blogspot.com/-zvFR8z_mxUo/YDPr0YpfChI/AAAAAAABpNg/S1XoAjL2ofIbCb0TgtM0YNXPsXFoEPHQwCLcBGAsYHQ/s16000/DSC_0256.JPG" /></a></div><p>1. About 250 gms of any firm white fish is most coveted for this. I used Bhekti. Clean well. Pat dry with kitchen towel. Portion the fillets into bite size pieces. </p><p>2. Let's marinade the fish: 1.5 tbsp of lime juice + 1 tsp red chilli powder+ 1 tbsp theecha (heaped)+ 2tsp <i>ajwain</i> or carom seeds + 1/6th tsp <i>hing</i> or asafoetida + 2tbsp ginger & garlic paste+ salt to taste. Mix it well and keep aside for 20-25 mins.</p><p>3. Heat oil in a deep bottom shallow pan. About 1/2cup vegetable oil, or any other flavourless oil would also suffice. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mJyh6hu6nkM/YDPt8lzEP5I/AAAAAAABpN8/8Czf8-wnV0Q1sjLYamhAQebuSn7k_XaLACLcBGAsYHQ/s2048/DSC_0251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1358" data-original-width="2048" src="https://1.bp.blogspot.com/-mJyh6hu6nkM/YDPt8lzEP5I/AAAAAAABpN8/8Czf8-wnV0Q1sjLYamhAQebuSn7k_XaLACLcBGAsYHQ/s16000/DSC_0251.JPG" /></a></div><p>4. Sprinkle 2 heaped tsp gram flour or <i>besan</i> + 2tsp flour over the marinated fish cubes. 2 tsp of chilled water is needed and then mix it well. We are aiming to add a thin layer of crispness to the fish cubes, instead them dipping them into a batter-y batter ( you know what I mean!).</p><p>5. As the oil heats up, fry them in batches till golden brown. I do this on a medium high flame, inorder to save the colour. It hardly takes about 4 mins each batch. Take them out on an absorbent paper. Repeat till all are done.</p><p>6. Sprinkle some chaat masala on top, this is essential. A cheek of lime on the side and some green chutney. Voila! We are ready to serve. Oh yes! Nothing fancy, just pile them on a plate and soe green chillies are a must, in case you like it hot.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ivWxCHP2ONg/YDPr8IRmdlI/AAAAAAABpNk/ueIsgQ46xWMzkjcrBJSYqP0yyObWmnj8gCLcBGAsYHQ/s2048/DSC_0269.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-ivWxCHP2ONg/YDPr8IRmdlI/AAAAAAABpNk/ueIsgQ46xWMzkjcrBJSYqP0yyObWmnj8gCLcBGAsYHQ/s16000/DSC_0269.JPG" /></a></div><p>Do not look surprised. Its done..... yes in 6 simple steps and with no allmost no effort. Food like this is my kinda fare. Do not forget the green chutney. It's a necessity. A superb starter loved by even the ones who take great pleasure in loathing fish. I agree there is an initial awkwardness when paired with tea and coffee like the first few days of an arranged marriage. Served with poison of choice, the golden baubles display a passionate romance. </p><p>I am not going to tell you how I eat it at times, chances re you will end up loathing me. But what I can tell you, are some finer points. Read on:</p><p>A. Bhetki is expensive and it's known fact. In case you have to feed a crowd, opt for Pomfret fillet, Basa or Kolkata Bhekti. Do not blame me for the change in taste. Remember these are substitutes.</p><p>B. I prefer you use freshly pounded ginger and garlic paste. </p><p>C. Theecha can be made at home or bought online. Its easy to find.</p><p>D. A lot many will advise to make the green chutney fresh while serving. Do that. Me thinks making them a day or two ahead adds to their pungency. This pungency pairs well with the buttery softness of the fish.</p><p>E. In case if you are lazy or miser, make this without theecha, though I wouldn't really like that!</p><p>F. Last but important. There is no taking away from the fact, for non-fish loers, this being with fins does have a fragrance of their own. Be at ease, hing will take care of it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GSL99HZYe9M/YDPsEs4JsdI/AAAAAAABpNs/WBtheyanLLAVg8dJ7Nvct_OHyHSHO3cmACLcBGAsYHQ/s2048/DSC_0260.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-GSL99HZYe9M/YDPsEs4JsdI/AAAAAAABpNs/WBtheyanLLAVg8dJ7Nvct_OHyHSHO3cmACLcBGAsYHQ/s16000/DSC_0260.JPG" /></a></div><p>Acknowledgment: I did take the basic idea and almost the entire recipe from this book by the chef with the cutest smile, Kunal Kapoor. An image of teh dish with the book is the first pic to adorn this post. Much love to you chef!</p><p>Hopefully in some time I will be able to add in a perfect green chutney recipe. As of now I have been tasting some and experimenting. Let's wave goodbye to each other with a promise to return whenever. Oops I meant sooner!!</p><p>Chow!</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com1tag:blogger.com,1999:blog-5736328932482041437.post-82683295959733258102021-01-26T04:12:00.005-08:002021-01-26T04:14:55.284-08:00Barley beetroot and bondel cheese risotto<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BuRy0nu0HgA/YBAE5uBfUAI/AAAAAAABo6Q/NEPjdQ0VvHYHzbyT6AYJERvuWSWpIuZqQCLcBGAsYHQ/s2048/DSC_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-BuRy0nu0HgA/YBAE5uBfUAI/AAAAAAABo6Q/NEPjdQ0VvHYHzbyT6AYJERvuWSWpIuZqQCLcBGAsYHQ/s16000/DSC_0215.JPG" /></a></div><p>I have been eating this recipe for a few times now, incuding today in secret, away from the prying eyes of social media. Hidden beacuse somewhere deep dow I never wanted to share this recipe. It was something of my own. A place od sanctity where I am happy to put down all my guards.THis turnd out to be one such, from the very first day!</p><p>This can be a good example of seasonal. As beetroots are very mch in season now.</p><p>Barley has been known to mankind since time memorial. In times now, researches have recognised it at as a power grain.Bondel cheese, is a name which has been a part of history of Kolkata for ages now. It is kind of now taht this cheese is enjoying its golden days. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bWZOBcqaFz4/YBAFo-1qFKI/AAAAAAABo6Y/AHdj4HHBNO8i3aflZl9cCLpgWddmcIcJQCLcBGAsYHQ/s2048/DSC_0233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1341" data-original-width="2048" src="https://1.bp.blogspot.com/-bWZOBcqaFz4/YBAFo-1qFKI/AAAAAAABo6Y/AHdj4HHBNO8i3aflZl9cCLpgWddmcIcJQCLcBGAsYHQ/s16000/DSC_0233.JPG" /></a></div><p>Let's get down to cooking it now!!</p><p></p><ol style="text-align: left;"><li>100 gm pearl barley, washed and kept aside. Finely chop 1 medium sized onion and mince 3 fat cloves of garlic, as finely as possible.</li><li>Preheat oven to 200C</li><li>270 gm beetroot ( about 2 medium size), whole washed & scrubbed clean. Place them in an aluminkum foil, top with a pinch of salt and 1 tsp olive oil. Wrap them tightly. Bake them for 40 mins at 200C. Reduce the temp to 175, continue baking for 10 mins.</li><li>Once they come out of the oven, allow them to rest for 10 mins, or till slighlty cooled for working with it.</li><li>Once they have cooled enough for you to handle, peel the skin, chop of the head and tail. Grate them finely, about 3/4th of the total, slice the rest thinly.</li><li>Fry some chopped ham in tiny bit of oil in a wide surface pan. As they turn crisp and have given out their fat, scoop them out. </li><li>To the same oil in the same pan add about 1 tbsp of unsalted butter. Once froathy, add in the onions with a pinch of salt. Fry on medium low heat. As they turn translucent, time to add the chopped garlic.</li><li>In another pan pour in 450 ml vegetable stock. Place it on the lowest heat possible. We intend to keep it warm and not boiling.</li><li>Once the raw smell of garlic disappears, bung in the barley. Be patient and saute it well with the contents of the pan. This step is important.</li><li>Once you witness every grain glistening with the moisturisation, start adding in stock. 1 ladle at a time, no more no less. Keep stirring the barley and the stock mix.</li><li>Once allmost all the liquid from the pan evaporates, add in another ladle. Stir and wait till the loquid gets evaporated. Follow this till all the liquid gets absorbed. </li><li>Add in 3 smoked bondel cheese crumbled at this stage to the pan along with 1/2 tsp black pepper powder, freshly crushed if possible. Mix.</li><li>Time to add in the grated betroot. Mix. In no time the contents of the pan, every grain of barley will take in the beautiful crimson shade of betroot. 1 tbsp of unsalted butter is to be mixed for lustre.</li><li>Ladle it out on the serving platter. Work quickly now. Top it with the sliced betroot, some shavings of aged parmesan, dill fronds and the fried bits of crisp ham. </li><li>1 tsp of extra olive oil drizzled on top for added umami.</li><li>Eat it hot. Steaming hot. Do not stop to take images. </li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vNoUA4w0nWo/YBAGVoTym5I/AAAAAAABo6k/zx8irJMA5KsMEOgrkY9IyFMhVjQI-OAwQCLcBGAsYHQ/s2048/DSC_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-vNoUA4w0nWo/YBAGVoTym5I/AAAAAAABo6k/zx8irJMA5KsMEOgrkY9IyFMhVjQI-OAwQCLcBGAsYHQ/s16000/DSC_0234.JPG" /></a></div><p></p><p>I do agree this might tire your hands quite aa bit. The textbooks of childhood have proclaimed" no pain no gain". I think of the beauty of balanced flavours while going through this. The stirring job will take about 20 mins, I presume. Mine took that much. yes, there is no other source of heat other than the black pepper. it is for that same reason I stress on the freshly grated ones, and not the packaged.</p><p>Time for some finer points:</p><p></p><ul style="text-align: left;"><li>VEG IT: the easiest way dear friends is to forget you heard the name ham written here. With no ham this is absolutely <i>shakahari</i> or vegetarian. I can see you all smile</li><li>For a more mellower version, us ethe spring onion whites in place of onions. </li><li>I insist on unsalted butter because for a lazy man like moi, balance comes in easy. With the cheese nd the ham, salted butter might be a bit too much.</li><li>Bondel cheese, I am well aware isn't widely available. Use Feta cheese should that be the case.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kLsxkc00zys/YBAG_n9GwTI/AAAAAAABo60/tOjzBwfUcS8fxlw0SF9plHLJjBQnNJPhACLcBGAsYHQ/s2048/DSC_0235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-kLsxkc00zys/YBAG_n9GwTI/AAAAAAABo60/tOjzBwfUcS8fxlw0SF9plHLJjBQnNJPhACLcBGAsYHQ/s16000/DSC_0235.JPG" /></a></div><p></p><p>Do give this a try. I hve a feeling you will thank me later. Shall wait to know about your adventure story into the crimson land. Tadaaaaaaaaaa! </p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com1tag:blogger.com,1999:blog-5736328932482041437.post-43152925915813417882021-01-18T08:15:00.001-08:002021-01-18T18:34:42.780-08:00Teen-kona meethi parantha<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Z1TSUgUJJY4/YAWyLu-YWUI/AAAAAAABo2U/5rIYmt0u3_AnbBQMUeIj7KRFAuuQZhrjwCLcBGAsYHQ/s2048/DSC_0210.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-Z1TSUgUJJY4/YAWyLu-YWUI/AAAAAAABo2U/5rIYmt0u3_AnbBQMUeIj7KRFAuuQZhrjwCLcBGAsYHQ/s16000/DSC_0210.JPG" /></a></div><p></p><p>A <i>teen-kona</i> or <i>te-kona</i> or triangular paratha is nothing new in any Bengali household. Teen-kona as in triangular is as much Bengali as Tagore or Ray. The fact parantha can be round was surprising to me, when I visited the state respected by all as the wheat grannary of the country. I hope they soon get back the peace they deserve.</p><p>Seasonal eating is essential & esseantially a part of our culture. The great Vedas composed by learned men have always stressed on the benefits a body can get by following this simple rule. And I am happy to do as I am told. To the best of my memories, my household have never been too experimental. Mother would rustle up fewer new dishes once in a while, recipe taken from the glossy pages of magazines and cookery shows, to feed her hungry son, i.e, moi. But once I started going out & about, it was time for new exposure and all of these dishes getting cooked in our home kitchen happens to be a reflection of that.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aacT96KiHVI/YAWyZTeJvJI/AAAAAAABo2Y/wq8cZaljCGs78P-vdesv7pBxX7g3EHeUwCLcBGAsYHQ/s2048/DSC_0223.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-aacT96KiHVI/YAWyZTeJvJI/AAAAAAABo2Y/wq8cZaljCGs78P-vdesv7pBxX7g3EHeUwCLcBGAsYHQ/s16000/DSC_0223.JPG" /></a></div><p>The winters are essentially season for fresh methi saag or methi greens. I dry them during this time to make my stock of kasuri methi, you can do the same if you wish to. But as of now it's time for Methi Paratha, let's head to that direction :</p><p>1. 4 cups of atta or wholewheat flour + 1/2 tsp of salt + 1/s tsp of carom seeds or ajwain+ 1 generous tbsp of kasuri methi (crushed). Mix the dry ingrediants and keep aside.</p><p>2. Half a bunch of fresh methi leaves, teams discrded leaves torn and washed, Chop them roughly. Roughly I bowl of the elaves should do good.</p><p>3. In a mortar and pestle pound together: 3 fat cloves of garlic+ 2 green chilli + about half ahandful of spring onion greens. Make it into a paste. You can use a silbatta ( google will be of help, if you are unaware of the term) as well for this!</p><p>4. In a big bowl, pour the dry ingrediants+ chopped leaves and the pounded green goodness. Add in some warm water and make a tight dough. (Quantity of water difficult to mention, as it depends on the absorbency of your flour). pour about 1 tsp of oil and let the dough rest for about 10 mins.</p><p>5. Now what? The usual. Make roundels from this dough. Then roll it out. How to roll? Make a circle as always. Then fold it over, making it into a half moon. Time to fold, and make the two ends of the half moon meet. It's its a triangle now. Follow the same for all roundels.</p><p>6. Heat a iron tawa. First cook the rolled out parantha about 2-3 mins each side, on medium high flame. The colour changes from pale to darker wheatish.</p><p>7. Brush some ghee and flip them on the same griddle again. The black blisters are a sign of its yumminess and theat they are ready to be served.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-J9w_z_HcOD0/YAWymv5isXI/AAAAAAABo2c/uJJgkX6rbusRzKh1z5xVplfYIY9giBHvQCLcBGAsYHQ/s2048/DSC_0230.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-J9w_z_HcOD0/YAWymv5isXI/AAAAAAABo2c/uJJgkX6rbusRzKh1z5xVplfYIY9giBHvQCLcBGAsYHQ/s16000/DSC_0230.JPG" /></a></div><p>Easy right? You can have his with aachar, aloo-dum or anything grav-sh. Should pair well with mutton or chiclen as well, should this be your lunch or dinner. My family prefers this for breakfast, so we had with dim kosha or egg curry cooked with loads of coriander and spring onion greens to echo the same spirit. The best part about this dough is it can be kept under refrigertion for about a week, and makes about 1 paranthas. So this can be your ticket to good food in the weekdays be it office lunch or cheats dinner at home. </p><p>Now for some finer points:</p><p>a. Mother is a bit wary of adding too much methi leaves, as it might get bitter. So I refrained from adding more. Feel free to add more if you wish to.</p><p>b. Even though I used an iron tawa/griddle, please feel free to opt for a nonstick one, if that's what you have at home. It's all good.</p><p>c. Ghee isn't a mandate for parantha. You can skip the ghee. In such case cook it for a bit longer. But without ghee there is no fun either!</p><p>d. One advice: Pair something sweet along with the parantha and your side dish. To me that makes the meal complete.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UFLk67NrxGA/YAWznoQ9QYI/AAAAAAABo2s/cQccjxeTUQ4iL7XPBAyPxosLUH06fyomwCLcBGAsYHQ/s2048/DSC_0211.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-UFLk67NrxGA/YAWznoQ9QYI/AAAAAAABo2s/cQccjxeTUQ4iL7XPBAyPxosLUH06fyomwCLcBGAsYHQ/s16000/DSC_0211.JPG" /></a></div><p>So now I have securely and honestly bailed out all my knowings of this dish. The only job for you is to cook, eat, feed and be happy. oh yes! be safe. The world and the vaccine both needs some more time to show its magic. </p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com0tag:blogger.com,1999:blog-5736328932482041437.post-34222287278654492162021-01-11T09:54:00.006-08:002021-01-11T09:57:11.091-08:00Apricot jaggery sweet n sour chicken curry<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-121sKfCpi7w/X_yPLKgHrxI/AAAAAAABoxs/CeFPoX49TKImszzBCCPLPYxclfR9wxPSACLcBGAsYHQ/s2048/DSC_0235.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="2048" src="https://1.bp.blogspot.com/-121sKfCpi7w/X_yPLKgHrxI/AAAAAAABoxs/CeFPoX49TKImszzBCCPLPYxclfR9wxPSACLcBGAsYHQ/s16000/DSC_0235.JPG" /></a></div><p>A new day.</p><p></p><p>A new post. Hence, a brand new recipe , </p><p>It's the humble bird tahts on my mind today. Foraging my fridge and some standby's in my cupboard conjure up this dish. Read it for sure, and then decide if you wanna dive into the sweet & sour complex depth of this, as this can be an accquired taste. The mother implored teh dish while me cooking it, the father appreciated at lunch table, and by next day the mother wanted more of it. Asking about me? Well, use less tsock/ water, keep it latpata, as they say for slight curry and enjoy this with roti/ parantha.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ErqnNaCe3DA/X_yPyh2pZLI/AAAAAAABox0/GQBSQ4qqwq446NcvTT81CI4q8P-7eYySACLcBGAsYHQ/s2048/DSC_0246.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-ErqnNaCe3DA/X_yPyh2pZLI/AAAAAAABox0/GQBSQ4qqwq446NcvTT81CI4q8P-7eYySACLcBGAsYHQ/s16000/DSC_0246.JPG" /></a></div><br /><p><br /></p><p>The list of ingredients isn't something for you to stress much about. These are your regular spices and aromatics. I suggest not using the store bought ginger & garlic paste, no matter how tied for time you are, also tomato purr or paste is not to be touched. If in case you do, nd this turns out to be a celebration of sourness on a plate; I am surely not to be blamed.</p><p>Now that I have blabbered quite much and distributed gyaan and in the process reprimended for things you haven't done yet, let's take baby steps to wards the lifeless bird cut into pieces and also the recipe:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vaR-bjy4iUI/X_ssCyBfh4I/AAAAAAABovs/xCtAcHDQLJAl52TQ2NBJ03pQziL8yy4bACLcBGAsYHQ/s2048/20210110_115516.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1420" data-original-width="2048" src="https://1.bp.blogspot.com/-vaR-bjy4iUI/X_ssCyBfh4I/AAAAAAABovs/xCtAcHDQLJAl52TQ2NBJ03pQziL8yy4bACLcBGAsYHQ/s16000/20210110_115516.jpg" /></a></div><p>1. I have about 1.2kg chicken on the bone, cleaned and kept aside. There is no marination in this, but yes, prfereable for some, please do have the skin on!</p><p>2. Slice up abour 260 gm onions, red one is avisable, white is good as well. Pound some fat cloves of garlic + 2" ginger together. We need about 2tbsp of ginger garlic paste. Chop up 200 gm tomatoes into chunks. Slit 6 green chillies, into half. Chop up the greens of spring onions, we need about a bowl of it. Snip 8-9 dried apricots and keep in a bowl.</p><p>3. Heat 4 tbsp mustard oil + 1 tbsp ghee in an earthen pan on a medium high flame. Add in 4 broken red chilli into the cold oil, and wait for it to warm up. As it warms up, throw in the whole spices: 3 bay leaves+ 6 green cardamom (crushed) + 2" cinnamon sticks+ 16-18 green peppercorns+ 8-10 cloves. Allow them spread their aroma. Keep an eye nothing should burn. Peel and quarter about 250 gms of potataoes.</p><p>4. In a bowl mix the following spices with couple of tablespoon of water to make it into a paste like consistency: 1 tsp turmeric paste+ 3.5 tsp chilli powder+ 2 tsp coriander powder + 2 tsp cumin powder.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C_I6ls4IzNg/X_ssnnfeo6I/AAAAAAABov0/0MDxBaewiHoSc7PIlKYTJCdRi_XnWX52wCLcBGAsYHQ/s2048/20210110_121805.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1384" data-original-width="2048" src="https://1.bp.blogspot.com/-C_I6ls4IzNg/X_ssnnfeo6I/AAAAAAABov0/0MDxBaewiHoSc7PIlKYTJCdRi_XnWX52wCLcBGAsYHQ/s16000/20210110_121805.jpg" /></a></div><p>5. Once the cardamoms fluffy up and the red chillies are about to turn dark maroon, add in the sliced onions. Add ina pinch of salt and allow the to cook till they soften. Cover it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TciM8AN9-M8/X_ss668kS7I/AAAAAAABov8/QUWxzKNqV2gj4JRuq1kWg4QHG3w5ixwpgCLcBGAsYHQ/s2048/20210110_121942.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-TciM8AN9-M8/X_ss668kS7I/AAAAAAABov8/QUWxzKNqV2gj4JRuq1kWg4QHG3w5ixwpgCLcBGAsYHQ/s16000/20210110_121942.jpg" /></a></div><p>6. After about 5-7 mins, as they have softened, add in the g+g paste and mix well. The aroma is sure to stir your hunger. Fry for about 30 sec to 1 min, and then add in the chopped tomatoes and the slit green chillies. Mix, cover and allow it to cook till syrupy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gqq_flVNmdI/X_su7c8lFQI/AAAAAAABows/GHFEne8k_AoLZDDk9NoLK1VfqzNHdW8jQCLcBGAsYHQ/s2048/20210110_123258.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-gqq_flVNmdI/X_su7c8lFQI/AAAAAAABows/GHFEne8k_AoLZDDk9NoLK1VfqzNHdW8jQCLcBGAsYHQ/s16000/20210110_123258.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">7. The tomatoes will disinterate in about 4-5 mins, then the spice mixed with water goes into it. Mix well. It's the water that stops it from burning. As always, cook them till the raw smell disappears and oil starts appearing on the sides. As that happens the chicken goes in. Stir really well to coat all the pieces in the spice mix.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Cty5WY2gPMI/X_st0CTtJGI/AAAAAAABowU/TdmzSNXr3g006X9yelCM37jslJsRgrhCwCLcBGAsYHQ/s2048/20210110_123340.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-Cty5WY2gPMI/X_st0CTtJGI/AAAAAAABowU/TdmzSNXr3g006X9yelCM37jslJsRgrhCwCLcBGAsYHQ/s16000/20210110_123340.jpg" /></a></div><p>8. As the chicken gets coated in the warm colours of the pan, time to add in the potatoes and the greens. MIx. Mix. Mix. Add in about 3tbsp of jaggery powder & the snipped apricots and keep <i>bhuno-ing</i> all the contants of the pan, till all the water evaporates and oil appears on the sides of the pan.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nvHp6_cjxMM/X_st_Xr7NyI/AAAAAAABowc/t70o7vCu_WwuqZeWPXw7EWUniiSuCmCDQCLcBGAsYHQ/s2048/20210110_124609.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-nvHp6_cjxMM/X_st_Xr7NyI/AAAAAAABowc/t70o7vCu_WwuqZeWPXw7EWUniiSuCmCDQCLcBGAsYHQ/s16000/20210110_124609.jpg" /></a></div><p>9. The drying up is followed by some watering. About 2.5 tbsp apple cider vinegar is added and given a good mix. Adjust seasoning at this end. I added in couple of more slit chillies at this stage. And about 1.5 cups of warm water + 1 no chicken stock cube. Mix. Cover and cook for about 15 mins or till its almost done.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wtgg1u8N-YI/X_yODohUEzI/AAAAAAABoxU/A7tW3tMgbyY9gdIVadCyLB0sTmsLG8ywQCLcBGAsYHQ/s2048/DSC_0256.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-wtgg1u8N-YI/X_yODohUEzI/AAAAAAABoxU/A7tW3tMgbyY9gdIVadCyLB0sTmsLG8ywQCLcBGAsYHQ/s16000/DSC_0256.JPG" /></a></div><p>10. The last step is to cook it uncovered for 8-10 mins more. Sprinkle in approx 3tsp garam masla powder and mix. Once the gravy has reached desired consistency and the chicken is cooked through, take it off the hob. top it with some chopped chillies & spring onion greens. Job is done well.</p><p>I had it with rice. Piping hot, with a raw onion on the side and a queeze of Gondhoraj lime. That is essential. But in case if your lencheon doesnt need the presence of rice, chapati or parantha is better pairing with this dish for sure, me thinks so! You are free to choose your vehicle. What works best for me is the sourness of fruity vinegar that works fab with the complexity of spices. The jaggery provides it with depth, a hint of balanced sweetness, while the fiery heat works in the background. The snipped baubles of apricot disintegrates into the gravy, which lends it a call from the mystic lands.</p><p>Every bite of this broth is sure to bring your sense to life. Life is nothing but an amalgamation of all of them.</p><p>And now for some more gyaan:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C1WkEVzDmpY/X_yOTGb-rBI/AAAAAAABoxY/1lWXAz7v_3wjDYb8p06Szx-TqqbtQGHuQCLcBGAsYHQ/s2048/DSC_0237.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-C1WkEVzDmpY/X_yOTGb-rBI/AAAAAAABoxY/1lWXAz7v_3wjDYb8p06Szx-TqqbtQGHuQCLcBGAsYHQ/s16000/DSC_0237.JPG" /></a></div><p>a. In case earthen wear is unavilable, a nonstick just works fine. so no worries in there.</p><p>b. Green peppercorns are not something to eb available in every kitchen, I am well aware of it! So now? Black peppercorns, what else! ( it's just a matter of stages in ripeness)</p><p>c. The amount of chilli or heat added to this dish in various forms is a bit on the higher side. I understand. So make it your own and manipulate the quantity.</p><p>d. You can fry your potatoes if you wish to. I sizzled mine in a hot tawa/griddle ith a tiny bit of ghee to get the edges crispper.</p><p>e. The dark red syrupy gravy is all that you need for a winters night. It's the jaggery that weaves it's magic here. Oh yes!! Some chicken with skin on must be added. It adds to the umami. I promise!!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oFkbs73muhY/X_yO3QT_08I/AAAAAAABoxk/v4BDVgGrU0wfMeAL-7tQNuSY0VHwig9mACLcBGAsYHQ/s2048/DSC_0242.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-oFkbs73muhY/X_yO3QT_08I/AAAAAAABoxk/v4BDVgGrU0wfMeAL-7tQNuSY0VHwig9mACLcBGAsYHQ/s16000/DSC_0242.JPG" /></a></div><p>To me, this is finger looking good, I am not lying. Also if you take my advice investing in the earthen wear isn't a abd idea, also it is a matter of few hundreds only. Think about it? It's not uncool in any way to emrace your ageold traditons. It's rather cool and also you are the one to reap the benefits of it. Not to forgte the flavours.</p><p>And yes, I hve delivered my promise this time. Therea re image sof most of the steps as well. Let em know what you think of the narration, the images, the recipe and the taste. While I busy myself in perfecting soe more recipes for you scroll up and the read the recipe again. that's the first step before you hit teh kitchen.</p><p>Chow!</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com2tag:blogger.com,1999:blog-5736328932482041437.post-22852368421846432082021-01-05T19:03:00.005-08:002021-01-05T19:21:49.332-08:00Pan Soy Pork & Rum: Awesome foursome<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zZlS2fY6V1Q/X_Ujx_rI1gI/AAAAAAABosM/KdPHjVgkZnI7iV3c9KkNKy6pXSmnZh9RQCLcBGAsYHQ/s2048/20200809_123750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-zZlS2fY6V1Q/X_Ujx_rI1gI/AAAAAAABosM/KdPHjVgkZnI7iV3c9KkNKy6pXSmnZh9RQCLcBGAsYHQ/s16000/20200809_123750.jpg" /></a></div><p></p><p>Happy new year folks.</p><p>I wish all you lovely souls and myself a great, virus-free year ahead wrapped in happiness and warmth. Let us not forget what these difficult times have taught us, and pray for the path ahead to usher in peace for all breathing and living creatures of this lovely planet, only if we remember our lessons.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6lkhwCbAmow/X_UmreTeUjI/AAAAAAABos4/QsVDuPGU2MckQSMpA_oVEmMhJR2dUqKmQCLcBGAsYHQ/s2048/20200809_123724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1946" src="https://1.bp.blogspot.com/-6lkhwCbAmow/X_UmreTeUjI/AAAAAAABos4/QsVDuPGU2MckQSMpA_oVEmMhJR2dUqKmQCLcBGAsYHQ/s16000/20200809_123724.jpg" /></a></div><p>Now back to the job. I am goig to talk about Pork today, probably the first in this blog, and I pleadge o talk about it more often this year. Well in the routine of my humble middleclass Bengali household, Pork was not a thing to be mentioned. Not beacuse the taste was hated ( I mean who would hate that heavenly melt in mouth meat & my folks didnt know the taste) but mostly because of prejudice. I can take the credit of introducing the famiy to this umami, which they now have happily accepted as a part of household. While the parents happily chomp on cold cuts mostly: bacon generously used in pasta and noodles, ham in sandwiches, pork belly and meat is only for my friends and moi. Guess, there has to be a limit till which one must push the envelope, with parents.</p><p>As I have mentoned time and again, I am no recipe developer (talent and hardwork is never my forte' you see). I took the recipe from Doma Wang's video (please check out her fuss free recipe on youtube), and made it into my own with minor changes. I plan to introduce one more ingrediant in the winters, and will update it here soonest. I promise. That's all! and here's how I do mine, let's look at teh ingredients, shall we:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4F3jIZAisFw/X_Uj5X49OGI/AAAAAAABosQ/gKR3CESEAk8FgmFGPzU9_LyeoKwSK_3NgCLcBGAsYHQ/s2048/20200809_112312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1883" data-original-width="2048" src="https://1.bp.blogspot.com/-4F3jIZAisFw/X_Uj5X49OGI/AAAAAAABosQ/gKR3CESEAk8FgmFGPzU9_LyeoKwSK_3NgCLcBGAsYHQ/s16000/20200809_112312.jpg" /></a></div><p>1. 300 gm pork belly without skin, is what I buy (bigger chunk is better, because we are treating it like a roast).</p><p>2. The supporting ingredients for the dish are mentioned in here :chop up 2 onions into slices,+ + about 50gms of ginger grated ( i do not bother to peel the skin) + 3- 4 green chillies slit + 2 bay leaves + 2 star anise+ 75ml dark soy + 45 ml dark rum + 1/2 tbsp pepper powder + 1/2 tbsp szechuan pepper powder+ 1 tbsp of whole peppercorn+ few drops of toasted seaseme oil + salt.</p><p>3. Take a non-stick pan and sprinkle 2tbsp of regular sugar crystals on it, and on medium low flame allow it to caramelise. ( do not stir them with a spoon, you are only allowed to swirl. And yes patience is the key, do not take your eyes off it)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eLL16Y0Nz-I/X_UkVDM7--I/AAAAAAABosc/T7vs1OaDXok47uyFqyjxpZ0qxPUMDIpDQCLcBGAsYHQ/s2048/20200809_112426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="2048" src="https://1.bp.blogspot.com/-eLL16Y0Nz-I/X_UkVDM7--I/AAAAAAABosc/T7vs1OaDXok47uyFqyjxpZ0qxPUMDIpDQCLcBGAsYHQ/s16000/20200809_112426.jpg" /></a></div><p>4. As it turns dark amber, place the pork chunk, fat side down and revere in the sound of sizzle. in no time the bottom dawns in a caramelised brown colour, edges urning crisper. It's a sign for the other ingredients to amke it's way into the pan.</p><p>5. I take the pan off the hob, place in everything mentioned except the toasted seaseme oil. And 1 coffee mug full of water. Plonk the lid, and cook it undisturbed for 40-45 mins, on medium low flame. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6-7NfU_LGE4/X_UkgL9ojSI/AAAAAAABosg/ZN5MGz7eQ1Mq-8bo4IdviWzvNy55J06EQCLcBGAsYHQ/s2048/20200809_112811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1478" data-original-width="2048" src="https://1.bp.blogspot.com/-6-7NfU_LGE4/X_UkgL9ojSI/AAAAAAABosg/ZN5MGz7eQ1Mq-8bo4IdviWzvNy55J06EQCLcBGAsYHQ/s16000/20200809_112811.jpg" /></a></div><p>6. Once done, take the pan off the heat. Take the glistening piece of varnished meat out of the braising liquid. Strain the liquid ( do not press it down the strain, you might collect the undesirable bitter undertones). Allow the meat to cool. Slice it and place it on the plate. sprinkle in some spring onions and a spoon over some of teh strained braising liquid.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DUt2_9b1PMI/X_UkrVs5GyI/AAAAAAABoso/yRI3-Cy0zdEcrDQb1L1Drti2F3E6A4VdACLcBGAsYHQ/s2048/20200809_123739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1988" data-original-width="2048" src="https://1.bp.blogspot.com/-DUt2_9b1PMI/X_UkrVs5GyI/AAAAAAABoso/yRI3-Cy0zdEcrDQb1L1Drti2F3E6A4VdACLcBGAsYHQ/s16000/20200809_123739.jpg" /></a></div><p>7. I sprinkle some toasted seaseme seed, if i have it in my larder and serve it to my guests.</p><p>Now uptil this its absolutely fine. No complaints at all. trust me your guests would offer to kiss your manicured and waxed hands, if you have it. Well, I nt, so I let the food do the talking, afterall that's what I offer on my table atleast ( no pun intended).</p><p>Since I lack in both these beauty forms of sustainence, my tanned hands do a bit more of work to amke up for the missing birt. May I add this bit is teh best and signature part and men or women often cry with the burst of pleasure in their mouth . The steps are as follows:</p><p>Heat the same pan and place the slices of the meat in the pan. In the meanwhile chop up some capsicum and onions into chunks. As the fat oozes out of the meat slices, take out most of the fat from the pan and keep aside leaving scanty in the pan. It's time for you to grate in a fat clove of garlic directly into the pan, followed by the chunky veggies and a few slit green chillies. Toss well to combine. Add in a generous spoonful of the soy-rum braising liquid. And you are done!! ( Even though i keep cooking this I am sorry I do not have any decent images yet. Someday soon hopefully I will have one to show you.)</p><p>Till then, be good, to yourself and others around you. Flash a smile at a stranger who seems to have a difficult day. Be safe, be strong and keep a good heart. s</p><p>See you soon!!</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com3tag:blogger.com,1999:blog-5736328932482041437.post-73180812460772234512020-12-28T19:03:00.000-08:002020-12-28T19:03:07.775-08:00Kaccha moshla gosht<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-F68dvfqQwbE/X-qaLeWFBAI/AAAAAAABonA/EyRqA3H9C_wY2jFsrvkq-xkSXNF301SJQCLcBGAsYHQ/s2048/DSC_0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1489" data-original-width="2048" src="https://1.bp.blogspot.com/-F68dvfqQwbE/X-qaLeWFBAI/AAAAAAABonA/EyRqA3H9C_wY2jFsrvkq-xkSXNF301SJQCLcBGAsYHQ/s16000/DSC_0256.JPG" /></a></div><p></p><p>Mutton.</p><p>The word itself is potent enough to make a bengali smile from ear to ear. And why not? Afterall mangsho bhaat on a sunday is an emotion allmost all embrace. Bengali men have always had the prevailing tradition of queing up at meat shops, on sunday mornings to pick up the cut lf their choice. I am glad the tradition still continues.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GkfkvOB2j4E/X-qb6-urXsI/AAAAAAABonk/OApOJY5bOck8JwE4n8F_dW2zucWlkGVuACLcBGAsYHQ/s2048/DSC_0246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-GkfkvOB2j4E/X-qb6-urXsI/AAAAAAABonk/OApOJY5bOck8JwE4n8F_dW2zucWlkGVuACLcBGAsYHQ/s16000/DSC_0246.JPG" /></a></div><p>Even though health and wealth factors have konda made this once a month routine for many, but thedeep affection still persists. By the time the clock has struck afternoon, the air of these lanes inhabited by these Bengalis are redolent with the aroma of spices and meat cooking together, and the whistle fulfills their need for music. And once you open the cover, the red oil floats on top. Ah, I am salivating at the mere thlught lf this. All i need is gorom bhaat, a sliver of Gondhoraj and half an onion. And I am a happy man!</p><p>.</p><p>Co-incidentay my comback post after a week coincides with the last post of the year. Bingo bongo's: it is a mutton recipe. But surely not the usual red one we all have been drooling about. This is a tad bit different. But hello, such gastronomic experiments are the essence of happy life. This entails a llt of time and some patience, but as always minimal effort. Keep your calm, time to cook now!!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lHqLBdDJfsk/X-qac42BpZI/AAAAAAABonI/zMcfAx7Dd-0XqCeQ2gWFrRdqaubMUcipQCLcBGAsYHQ/s2048/DSC_0238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-lHqLBdDJfsk/X-qac42BpZI/AAAAAAABonI/zMcfAx7Dd-0XqCeQ2gWFrRdqaubMUcipQCLcBGAsYHQ/s16000/DSC_0238.JPG" /></a></div><p>1. Cube mutton pieces ( I prefer with bone and and some fat is essential). Peel and quater 2 potatoes and submerge them in water. Keep aside.</p><p>2. Dry roast in a pan & pulverise the following in a blender: 10 fm coriander seeds + 5 gms cumin seeds + 5 gm black peppercons.</p><p>3. We need about 1.5 cups sliced onions+ 2 tbsp chopped ginger + de-stalk wash and alice into half 6 green chillies. In a small bowl dissolve 1tsp saffron threds in 2 tbsp warm water.</p><p>4. In a medium size bowl, marinate the mutton cubes for atleast an hour with 1 cup yoghurt (the thicker, the better) + pulverises spice powder + salt.</p><p>5. I used a clay pot. Youcan use anything of your choice. Pour in 75gm ghee or clarofied butter + 75ml mustard oil on medium high flame. Once they start fumong, reduce the heat and allow them to cool a bit. Time to throw in 3 dry red chillies (broken) + 5nos green cardamom (crushed) + 1no black cardamom (crushed)+ 5no cloves + 1" cinnamon stick+ bayleaf 2no + a hint of mace. </p><p>6. Once aromatic, throw in the aloced onions, and cook on medium low flame till it cramelises and turns into a a golden brown paste. Add into the lot/pan, chopped ginger+ slit gren chillies+ 1 tbsp green peppercorns, roughly crushed. (In case your pantry lacks this, do not worry, add in 1/2tbsp of crushed blackpeppercorns). Keep cooking till the flavours amalgamate well.</p><p>7. Then add in the marinated meat+ 3 cloves of garlic (rough chopped) + and bhuno well. Once oil oozes out on the sides of the pan, pour in about 3 cups of water water or so, cover the surface with a tight fitting lid, and allow it to cook for 1.5 hours, or till the meat becomes soft.</p><p>8. Do not forget to check in between amd throw in some white sesame seeds, about 2tbsp. Stir. Check and adjust salt and cover again. </p><p>9. Once the mutton is cooked, and the gravy is magically thicker and boasting of flavours, spoon in about 3/4 cup milk and the soaked saffron. Give a stir. And yes, mate, we are done.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XSdn907zQ40/X-qare8SGzI/AAAAAAABonM/se2BJ6aAipYb6XbzrZYvLyyM31es4rYrQCLcBGAsYHQ/s2048/DSC_0245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-XSdn907zQ40/X-qare8SGzI/AAAAAAABonM/se2BJ6aAipYb6XbzrZYvLyyM31es4rYrQCLcBGAsYHQ/s16000/DSC_0245.JPG" /></a></div><p>Sit back. Soak in the subtle aroma. Serve yourself some rice. Eat. Thank me later. The two biggest tip that I would love to share would be, to cook it a af ahead. The second one a dose of patience, do not cook it in a pressure cooker, instead a pan. I love the clay pot for this. This will be perfe t side dish for your methi or ghee laden paranthas or maybe some naan.</p><p>It is absolutely true, that the recipe qill take up quite a whilw to cook. Like every good thing taht doea. But honestly in this time, all you got to do is a bit stirring, once in a while. Njoy the period, with family and Ott plattforms or just soak in nature.</p><p>Oh yes! You have been a wonderful aufience and company friends. I thank each amd every one of you from the bottom of my heart for reading up all sorts of blabberings and for just being there!!</p><p>Will see you soon in the New year!!</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com1tag:blogger.com,1999:blog-5736328932482041437.post-64583606441650573852020-12-15T10:25:00.000-08:002020-12-15T10:25:41.056-08:00Kolmi chingri fritters<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oyOIOa4FX8Q/X9j8cuSskxI/AAAAAAABof4/r5_CyJ5WCpEQuhXI_HXS65SEgBBTLCaVwCLcBGAsYHQ/s2048/DSC_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-oyOIOa4FX8Q/X9j8cuSskxI/AAAAAAABof4/r5_CyJ5WCpEQuhXI_HXS65SEgBBTLCaVwCLcBGAsYHQ/s16000/DSC_0216.JPG" /></a></div><br /><p></p><p>Love prawns? Hi five!! I mean who doesn't until and unles syou are allergic to these pleasure eat.</p><p>Hate greens? Same pinch.</p><p>Love fried food? Bingo!!</p><p>And even though I am in love with the arrival of December, it has a number of reaons for its fair share of agony as well: cravings= friedfood+ bakedgoodies+ mulled wine + hot chocolate= CALORIES. Now what are calories?? Well, to fat one like moi, a word that gives one unwanted and un-necessary stress. </p><p>But wait, what if I tell you about a smack that ticks all the right boxe? I am in no mood to joke about such serious issues. Yes food is a serious thing. Afterall how do you function without fuel. Do write to me if you can, it shall be super interesting to know. So now once you have lapped up this recipe amd make your way to the kitchen, truat me you will be filled up with the joy of goodness. And every bite of this fried fritter will do good to the body alongside the tastebuds. Winner winner!! XOXO</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dseiB3Zoir8/X9j8rTbdEXI/AAAAAAABof8/OhJ4CKeaGWs3rnWQBT-Tnfl-8ddqQgFYwCLcBGAsYHQ/s2048/DSC_0219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" src="https://1.bp.blogspot.com/-dseiB3Zoir8/X9j8rTbdEXI/AAAAAAABof8/OhJ4CKeaGWs3rnWQBT-Tnfl-8ddqQgFYwCLcBGAsYHQ/s16000/DSC_0219.JPG" /></a></div><p>1. Separate leaf from the stems of 1 fat bunch of kolmi saag or water spinach. Wash throughly under running water. Give a rough chop. Keep aside.</p><p>2. Take about 250gms of prawn and clean and shell. Remember to take out the black membrane of poop. Chop them roughly (do not make a paste out of it).</p><p>3. Marinate these prawns in some salt & pepper & 1tbsp lime juice. Keep aside for 10 mins. Wash them post that, that'a what I do.</p><p>4. In a medium bowl mix the following: 2 whites of spring onions, chopped roughly+ 1 fat clove of garlic, chopped finely + ginger chopped finely, about 1tbsp + 3-4 green chillies, roughly chopped+ 1/4th tsp turmeric powder + 1/2tsp red chilli powder + freshly cracked peppercons 1tsp+ chopped greens of the spring onions+ roughly torn coriander leaves, about a handful + kolmi greens+ washed prawns + 1.5 tbsp rice powder + 2 tsp cornflour powder. Give all of these good mix and bring it together.</p><p>5. Heat 2tbsp vegetable oil in a flat nonstick pan and once they get warm, make small discs of the batter and place them on the pan, and hear them sizzle a bit on a medium-low flame.</p><p>6. Fry them 3 mins each side, till they have a slight golden brown crunchy layer on both sides. Repeat for the entire batter. It is advisable to abstain from crowding the pan.</p><p>7. Once done take them out on absorbent paper, sprinkle with some chaat masala and serve piping hot, advisably.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jJquAV1MGdQ/X9j-sSEU30I/AAAAAAABogM/9mgb6m_gmcgq0G5pIDmy_anlGHP81pGowCLcBGAsYHQ/s2048/DSC_0201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1474" data-original-width="2048" src="https://1.bp.blogspot.com/-jJquAV1MGdQ/X9j-sSEU30I/AAAAAAABogM/9mgb6m_gmcgq0G5pIDmy_anlGHP81pGowCLcBGAsYHQ/s16000/DSC_0201.JPG" /></a></div><p>I agree this recipe tells you to indulge in a bit of chopping theraphy, but that in no way is going to dampen your festive spirit. Chopping them rough is something that I like. Also think about how each bite is going to uplift and enliven your spirits, if the knife job seems cumbersome to you. But here are a few words of wisdom:</p><p>A. Adjust heat according to your tastebuds.</p><p>B. These can be a perfect side dish to serve alongside your daal & rice. That's what I love the most.</p><p>C. I have used kada chingri or the prawn saplings, that looks like a mush. I love that slight crunch they impart. Feel free to use prawns of your choice, but stick to the shrimp category advisably.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0L8X0Xk9Zns/X9j_AkOtMpI/AAAAAAABogU/OmoEJwhsbRwkd1ht82AEw0EEFUxkq_P4gCLcBGAsYHQ/s2048/DSC_0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1369" data-original-width="2048" src="https://1.bp.blogspot.com/-0L8X0Xk9Zns/X9j_AkOtMpI/AAAAAAABogU/OmoEJwhsbRwkd1ht82AEw0EEFUxkq_P4gCLcBGAsYHQ/s16000/DSC_0202.JPG" /></a></div><p>For any more doubts, queries and conversations, type it out here, I am all ears. Not sure if Santa has plans to step out of his house this year, owing to the old & gold's being more friendly towards the Virus, but I promise to be your generous old man of fables, in case any questions regarding any recipe of mine you have in mind. </p><p>I guess you are all set for your christmas eve celebration now. Let the carrol begin!!</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com0tag:blogger.com,1999:blog-5736328932482041437.post-41197549389918434522020-12-07T18:53:00.002-08:002020-12-07T18:53:25.090-08:00Sarson ka saag or delicious mustard greens<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-B18afedTO1s/X87mozbr_JI/AAAAAAABoag/ab4oQX7rnMs2ZCVn88IykMc7iBYVO--2wCLcBGAsYHQ/s2048/DSC_1056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-B18afedTO1s/X87mozbr_JI/AAAAAAABoag/ab4oQX7rnMs2ZCVn88IykMc7iBYVO--2wCLcBGAsYHQ/s16000/DSC_1056.JPG" /></a></div><div><br /></div><div>oh yes, I am in the mood to talk about some seasonal cooking and eating this morning. But since I am too lazy to go through books to collect referance of any sort, as I firmly believe publications talking about this all across the world has lit up your mind with enough knowledge on the sudject. I will stick to what I am eating this season and share the simple rceipe with all of you. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6wrTiJT_O7E/X87ntWtgcRI/AAAAAAABobM/Te60y4n1PbU9qhg-MjtTn3EcUx9G4JR_QCLcBGAsYHQ/s2048/DSC_1051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1369" data-original-width="2048" src="https://1.bp.blogspot.com/-6wrTiJT_O7E/X87ntWtgcRI/AAAAAAABobM/Te60y4n1PbU9qhg-MjtTn3EcUx9G4JR_QCLcBGAsYHQ/s16000/DSC_1051.JPG" /></a></div><br /><div><br /></div><div>Authentic, is what you want to ask about my sarson ka saag recipe?? let me put it this way: the well experienced hands and tastebuds of Punjabi's had no role to play in cooking this in my kitchen. Also the greens were procured from local market as well as the cornmeal. So even though I tried my best to emulate what and how they cook, let's call it my kitchen story and not gurantee any sort of authenticity. Well, you may unfollow if heartbroken, but that's the truth.</div><div><br /></div><div>Just like how we Bengalis have shared our Macch-er jhol with the country and the world, so have the generous people of Punjab. Seldom have I found seasonal eating this decadent, mouthwatering, not to emntion the goodness quotient. Even if you are not a fan of the pungency of mustard greens and is averse to such tedious work, try it once for sure. </div><div><br /></div><div>Now the recipe:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yagSTINuOOI/X87n2ojcQzI/AAAAAAABobU/DsayneI_MpMm6JHewSjZJ3AgjI9i0fuzwCLcBGAsYHQ/s2048/DSC_1073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-yagSTINuOOI/X87n2ojcQzI/AAAAAAABobU/DsayneI_MpMm6JHewSjZJ3AgjI9i0fuzwCLcBGAsYHQ/s16000/DSC_1073.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>1. Let's start with the laborious task first: separate leaves and stems of the following greens- 1kg mustard greens ( roughly 4 bunch) + 200gm spinach ( 3/4th bunch) + 100gm bathua + 100gm radish greens. Wash them thoroughly under running water till you are sure of their cleanliness.<div>2. Rough chop or tear them. Turn on the hob. Place them in a big pan with about 4 tbsp water and allow them to cook down on medium low flame. It should take about 7-8 minutes.You will tons of watr coming out of them.</div><div>3. Time to chop more: 1.5no medium onions, chopped as finely as possible + 8 fat cloves of garlic, crushed and chopped finely + 1.5" ginger scraped and chopped finely + 4 green chillies finely chopped + half a carrot, peeled and cut into small cubes + baby radish, cleaned throughly and sliced in half lengthwise about 4-5pc.</div><div>4. Now that the leaves have cooked down and given out a lot of water, remove from flame and allow them to cool. </div><div>5. Strain out most of the water and keep aside. Once it cools, blitz it either to a smooth puree or a rough paste, breaking down each membrane. I used my stick blender, you can choose any devise that's easy available.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ScWntL4BhsE/X87nHRf1GZI/AAAAAAABoas/6NaByo6UxgIZjo-_L7DajBLm8tJZt018gCLcBGAsYHQ/s2048/DSC_1083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-ScWntL4BhsE/X87nHRf1GZI/AAAAAAABoas/6NaByo6UxgIZjo-_L7DajBLm8tJZt018gCLcBGAsYHQ/s16000/DSC_1083.JPG" /></a></div><div><br /></div><div>6. Heat 3 tbsp ghee + 1tbsp mustard oil in a pan and add 2 dry red chillies, broken. Once they start changing colours, add in the chopped onions.</div><div>7. As the onions become translucent, add in the other aromatics: ginger, garlic and chillies.</div><div>8. Once the raw smell disappears, time to pour in the blitzed green sludge and toss or mix well. Add in salt to taste at this stage. Once it begins to get dry, add in a bit of the stored water, cover the pan, and cook for about 8-10 mins on medium low flame.</div><div>9. Now that it's almost done, sprinkle in about 2tbsp of cornmeal or <i>makai ka atta</i> and give a good mix. Add in 1tbsp of ghee and take it off the hob.</div><div>10. The final stage: heat 1tbsp of white butter & tad bit oil in a small pan and add in 0.5tsp red chilli powder. Once the butter begins to froth and fume and turns red, turn the contenta of the pan on top of the cooked greens. Done. ( This stage I have taen from Chef Kunal Kapoor),</div><div>11. It's advisable and best paired with corn bread or flatbread made with cornmeal, but any normal chapati or roti would de good. In case you are in mood for decadence, slather some white butter on top of your piping hot chapati. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FuBwGv4rt9A/X87na6teFjI/AAAAAAABoa8/AJ6SG-M_Vu4QMrt5vWjSMHpFXnE5tux8wCLcBGAsYHQ/s2048/DSC_1054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-FuBwGv4rt9A/X87na6teFjI/AAAAAAABoa8/AJ6SG-M_Vu4QMrt5vWjSMHpFXnE5tux8wCLcBGAsYHQ/s16000/DSC_1054.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>I know this will turn out to be finger licking good. I agree the presence of calories, but hey, it's winters and take a walk now and then to burn it out. Oh yes, ghee is a superfood as specified by renowned dietcians, so you are safe for sure. This dish stays good in refrigeration for long owing to the presnece of so much ghee and butter. Also dear readers, please take this as a guideline and you can add in anything of your choice to this, in terms of veggies. I ahve been told, many households in Punjab add in some root vegetables as well to ensure more flavor. Also go as low or high as you wish to on the chilli quotient.</div><div><br /></div><div>In my house it finishes the same day it's made, not only do I love to feast on it, I also feed it to friends. At the end, it's the traditional food, that was cooked in some village eons back, have stayed on in our life and why not!! I mean food this good for your health and the tastebuds is sure to go down hsitory.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AfiAI5XQ6Mk/X87nljo10LI/AAAAAAABobE/lmJle3L4d88QORKfZkmmJWPp-CCDHYpowCLcBGAsYHQ/s2048/DSC_1101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-AfiAI5XQ6Mk/X87nljo10LI/AAAAAAABobE/lmJle3L4d88QORKfZkmmJWPp-CCDHYpowCLcBGAsYHQ/s16000/DSC_1101.JPG" /></a></div><div><br /></div><div>No wonder I am never tired of singing praises of homecooking. Afterall hearty meals like this can only be cooked and served in a loving home.</div><div><br /></div><div>Take care peeps.</div>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com0tag:blogger.com,1999:blog-5736328932482041437.post-12820042714366906982020-11-30T10:00:00.001-08:002020-11-30T10:00:52.789-08:00THAI CORN FRITTERS<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YQxdu-CIg8s/X8Ux7X-hYYI/AAAAAAABoSA/_bHS16jlPL4sx-Y6SuPYVegCuiPFlsg5gCLcBGAsYHQ/s2048/DSC_1009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-YQxdu-CIg8s/X8Ux7X-hYYI/AAAAAAABoSA/_bHS16jlPL4sx-Y6SuPYVegCuiPFlsg5gCLcBGAsYHQ/s16000/DSC_1009.JPG" /></a></div><br /><div><br /></div>I am quite sure that a week's absence have almost gone unnoticed. <div>The sudden dip in temperature might have caused great alarm to many, but to me it is something to rejoice. The nip in the air confirms that Christmas is around the corner, and hopefully this year I will get to meet the grand old man of costume: Santa Claus. But what such chilly evenings cause is an obnoxious and undeniable craving for fried food.<div><div><br /></div><div>Not that the other times I don't. But winter provides one with a respectable reason, in a way!!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mlMIPiboV-g/X8Uyci0FQhI/AAAAAAABoSQ/T8AfOfP9O04nHda-BqRIGMtaG9Cd9ZXQgCLcBGAsYHQ/s2048/DSC_1026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1258" data-original-width="2048" src="https://1.bp.blogspot.com/-mlMIPiboV-g/X8Uyci0FQhI/AAAAAAABoSQ/T8AfOfP9O04nHda-BqRIGMtaG9Cd9ZXQgCLcBGAsYHQ/s16000/DSC_1026.JPG" /></a></div><br /><div><br /></div><div>The recipe that I am going to talk about today is a snack. A fried one for sure. Also it's easy and will bridge the gap between vegetarians and non vegetarians to some extent (I am completely aware how this bridge can never ever be built. Respectable co-existing skill will come handy now). I will keep talking, a trait I am not very proud of. But before I embark on another sentence let me first type out the recipe for all you foodies:</div><div><br /></div><div>1. Measure out the following ingredients: 1 cup sweet corn + 1.5tsp Thai curry paste + 1tsp baking powder + chopped coriander leaves aprox 3tbsp + 1/4th cup flour + 2no green chili, finely chopped + half a medium onion, finely chopped+ salt to taste.</div><div>2. Heat about 2 cups water in pan and once it comes to a boil, take it off the hob. Blanch the measured out corn kernels in this water for 2-3 min.</div><div>3. In a mixer grinder puree another 1 cup sweet corn with a little splash of water.</div><div>4. In a medium bowl take out the corn puree. Add to it, the blanched sweet corn + 1 egg and the other ingredients and give a good mix. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aBs4VnqGPz0/X8UyPUase7I/AAAAAAABoSM/W35WdXDd9akM8zE2LthGUsA4CnHHCGruQCLcBGAsYHQ/s2048/20200512_184353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1450" data-original-width="2048" src="https://1.bp.blogspot.com/-aBs4VnqGPz0/X8UyPUase7I/AAAAAAABoSM/W35WdXDd9akM8zE2LthGUsA4CnHHCGruQCLcBGAsYHQ/s16000/20200512_184353.jpg" /></a></div><div><br /></div><div>5. In a nonstick pan heat some vegetable oil about 2tbsp. Once it gets warm, spoon in 2 heaped tablespoon of the mixture and spread a little. The egg binds it together.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vYqHjQ9_O8k/X8UyDN0WMWI/AAAAAAABoSE/Xn10g0JWVk4t-kwsOj0IxXp5ZPkx9ksyACLcBGAsYHQ/s2048/20200512_184835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-vYqHjQ9_O8k/X8UyDN0WMWI/AAAAAAABoSE/Xn10g0JWVk4t-kwsOj0IxXp5ZPkx9ksyACLcBGAsYHQ/s16000/20200512_184835.jpg" /></a></div><div><br /></div><div>6. Once the edges start to change colour, flip it gently. A pro tip would be to not overcrowd the pan. once both sides have browned, take them out of absorbent paper. Follow the same method till the entire batter is used up.</div><div>7. Sauce: In a bowl mix about 60gm yoghurt+ 1.5tbsp hot sauce of choice,+ 1tsp lime juice + 1tsp fish sauce + 1/2tsp chaat masala and mix well. Adjust seasoning.</div><div>8. Stack up the flat corn fritters on the plate. Top with some of the sauce, some chopped coriander and serve hot.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZV69JMx8JAI/X8UyqUJoQuI/AAAAAAABoSY/RIq3l-4hGXMqhaN6ZX1RJu1X9B2NrlUYACLcBGAsYHQ/s2048/DSC_1028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-ZV69JMx8JAI/X8UyqUJoQuI/AAAAAAABoSY/RIq3l-4hGXMqhaN6ZX1RJu1X9B2NrlUYACLcBGAsYHQ/s16000/DSC_1028.JPG" /></a></div><div><br /></div><div>Caution is required as too much of nothing is good and these ones tend to be addictive. Trust me on that. The quantity of Thai green curry paste mentioned here is to be considered as a guideline as the final quantity will depend on the brand or quality of paste that's being put to use. Also the quantity of chili used is a variable ingredient, as always. That's it.</div><div><br /></div><div>No any sea of chopping, not a lot of shopping, neither a bagful of patience is required to rustle up this super easy yet delicious snack for yourself and the family. Thank me later.</div><div><br /></div><div><br /></div></div></div>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com2tag:blogger.com,1999:blog-5736328932482041437.post-14679812159055104852020-11-16T18:46:00.000-08:002020-11-16T18:47:51.196-08:00Soul warming chicken & barley stew<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-d34qziKr2i4/X7KCt9-N-zI/AAAAAAABoGQ/2gW_LulUDmIOpRPtgSrpJQVAlLyhSfPTACLcBGAsYHQ/s6000/DSC_1696.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://1.bp.blogspot.com/-d34qziKr2i4/X7KCt9-N-zI/AAAAAAABoGQ/2gW_LulUDmIOpRPtgSrpJQVAlLyhSfPTACLcBGAsYHQ/s16000/DSC_1696.JPG" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add caption<br /></td></tr></tbody></table><p>Durga puja is gone.</p><p>So is Diwali. If Bhaidooj is a festival of any national importance, than we have crossed that also. Any idea who is the happiest at this respite other than your bank account? In case you are still wondering, it has to eb your digestive system, which has been on heavy duty ever since October rolled in. But I can assure you, this respite isn't for long. Christmas and new years is almost there to knock on your door.</p><p>So no recipe this time?? Is that what you are wondering. Comm'on...... garrulous and gluttony are two traits I was born with, so even in simple and with no trace of exotics, there is one. But yes as usual I promise less effort (in this case very little) and a hearty one pot meal that will satiate your heart. And why not, when I adoptedthe guidelin3s of this dish from the dometic goddesses herself. Shall we proceed?</p><p>1. Take a deep wide service pan with cover. Fill it up with 900ml water. Add 2 chixken sto k cubes into the water.</p><p>2. Wash about 175gm pearl barley and add to the pan. Chop up 1no fat & fresh carrot into big chunks and add to the pan. 1 stick of leek cut in fat roundels is next (discard the root section ofcourse and the hard outer section).</p><p>3. 1 no star anise + 1.5" peeled yound ginger, cut into roundels is to be added. Now is the time for some chillies 3 no, fresh, red in colour if possible of green is absolutely fine. Remove stalk, slit and into the pan. Salt to tatse is next.</p><p>4. Cleaned and washed 300 gm chicken thigh, on the bone or otherwise is the the second last ingredient + 1 tsp whole peppercorns. Done. </p><p>5. Light up the gas, and bring to a boil. Clamp on the lid reduce to medium and cook for 20 mins, till barley is cooked and has doubled in size. The broth is going to be a rockstar I promise.</p><p>This recipe is easy AF. Agreed? Make this for lazy lunch or workday dinner. Even a dinner with friends in the middle of the week to unwind. Some red would pair well with it I presume.</p><p>Well, thank me later. Chow!!</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com0tag:blogger.com,1999:blog-5736328932482041437.post-54647574237602043312020-11-08T20:37:00.004-08:002020-11-09T18:22:19.199-08:00Dum roshun morich mangsho<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HJ07M_oZjBc/X6jGAxLsOTI/AAAAAAABoBE/DmwRb5t6AZ86-BoPw0EP_jB48vn3CVTkgCLcBGAsYHQ/s2048/DSC_1857.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1404" data-original-width="2048" src="https://1.bp.blogspot.com/-HJ07M_oZjBc/X6jGAxLsOTI/AAAAAAABoBE/DmwRb5t6AZ86-BoPw0EP_jB48vn3CVTkgCLcBGAsYHQ/s16000/DSC_1857.JPG" /></a></div><br /><p></p><p>No I am not going to speak about the inevitable presence of depression around us. Rather, let's pledge to celebrate all festivals with everyone who form a part of our life. A bit of good doing goes a long way and feel blessed even if you can make only one person smile with your kindness. Such trying times have taught us how privilleged we are to enjoy more than two square meals a day and to have a shelter above our head. Let's remember the ones who don't and in our own small way light up their lives, their share of festivals as well.</p><p>Now now, I am done with heavy words of advice. The festival of lights is almost upon us, about a week away. Since Kalilujo and Diwali in Bengali households can never be celebrated without the presence of red meat aka mutton, while the whole country follows vegetarian customs for auspicious Diwali, here I have come to your rescue staying true to my roots. Brush aside the ubiquitous kosha mangsho this year, and add a new leaf to your repertoire. I promise you finger licking yumilicious with minimum toil in your kitchen. Double the recipe when the number of people increases in your guest list. </p><p>Without much adieu, let's head straight into the recipe and get cooking. Shall we?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JUA1AbvSfF4/X6jGIqKxCwI/AAAAAAABoBI/HOqS4NO0CdkSf0GXSNCCKjeeLDNtrxn3wCLcBGAsYHQ/s6000/DSC_1823.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" src="https://1.bp.blogspot.com/-JUA1AbvSfF4/X6jGIqKxCwI/AAAAAAABoBI/HOqS4NO0CdkSf0GXSNCCKjeeLDNtrxn3wCLcBGAsYHQ/s16000/DSC_1823.JPG" /></a></div><p>1. Clean and wash 500 gm mutton, cut into medium chunks on the bone. Keep aside.</p><p>2. In a bowl add 100 gms yoghurt + 2 tbsp mustrad oil + 1 tsp turmeric paste and give a good mix. Add the cleaned mutton pieces to this paste and marinate for atleast 2 hours. </p><p>3. In the meantime, chop 2 onions finely. Peel 8 fat cloves of garlic , pound 2" ginger with a tad bit salt and 2 green chillies. Mix 2tbsp (heaped) tomato paste with 2tbsp of water and keep aside. Peel and quater 2 medium size potatoes and keep them submerged in water till needed.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5afbjd5ISS0/X6jGtS6JFAI/AAAAAAABoBg/MJzU4hDdb0YBriNzFWhObApRw_C197dDwCLcBGAsYHQ/s2048/DSC_1868.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-5afbjd5ISS0/X6jGtS6JFAI/AAAAAAABoBg/MJzU4hDdb0YBriNzFWhObApRw_C197dDwCLcBGAsYHQ/s16000/DSC_1868.JPG" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add caption<br /></td></tr></tbody></table><p><br /></p><p>4. In a small bowl mix the following spices: 1tbsp kashmiri red chilli powder + 2tbsp red chilli powder+ 1tsp turmeric powder + 1tbsp coriander powder with few tbsp of water. </p><p>5. Now place your earthen pot on the flame and pour in about 4tbsp mustard oil. Once hot and fuming, add in 4 no green cardamam(crushed) + 1 pc black cardamom (crushed) + 2 bayleaves + clove 4pc to the pot. As soon as it gets aromatic add in the choped onions amd fry till translucent.</p><p>6. Once the onion has changed in colours, add jn the pounded ginger + garlic cloves, and cook till mixed well. Next add in the tomato paste and the spices and cook them together on medium high flame till oil separates from the side. </p><p>7. Time to add in the mutton and the quartered potatoes and bhuno or fry well, till completely combined with the spices. Once oil appears on the sides and the water form the marinade evaporates, its a sign for you to add 2.5 cup hot water. Top with a handful of fried onions or beresta. And give a good mix. At this stage taste and adjust seasoning.</p><p>8. Take the pot off the hob, seal the mouth of the pot with a dough and press it down tightly leaving no gap for dum to escape. Place it back on the hob. Cook on high for 5 mins, then reduce the flame to medium-low and cook for 45 mins.</p><p>9. After 45 mins when your kitchen smells divine, you can be sure that the mutton is ready. Take it off the hob, unleash the cover and check for done-ness. If its done, finish with 2tsp of ghee and 1tsp garam masala powder. Give a good mix. Cover and keep aside till its time to serve.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1vz3V-l5cmU/X6jGTm6-1bI/AAAAAAABoBQ/zobMZwMyarY4mgyn4Wc0ScT_TgE0QbUrwCLcBGAsYHQ/s2048/DSC_1860.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" src="https://1.bp.blogspot.com/-1vz3V-l5cmU/X6jGTm6-1bI/AAAAAAABoBQ/zobMZwMyarY4mgyn4Wc0ScT_TgE0QbUrwCLcBGAsYHQ/s16000/DSC_1860.JPG" /></a></div><p><br /></p><p>10. I had this with steamed rice for a sunday lunch. It paired extremly well against the bland backdrop of rice, all the subtle flavours coupled with the aroma of earthen pot came to life. I suppose this can be served home homestyle friedrice or yellow pulao as well.</p><p>I am quite sure, that you can't wait to cook this for family and friends. Well, I suggest diwali gathering as the perfect event for showing off a fragrant and wholesome recipe of this calibre. Not only because your guests will keep licking their fingers and sing parises in your name, but as this will not at all interfere with your time, the host will also be enjoying the gathering. Minimal chopping and not much of stirring business. Like magic, this almost gets cooked on it's own. However, I guess I can hear your trepeditions and queries. Read on:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-peaIV9j5nvw/X6jGh_Rr2SI/AAAAAAABoBY/8qY17dpX3asZxDescUmjzFCdzZVkv3jXgCLcBGAsYHQ/s2048/DSC_1865.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-peaIV9j5nvw/X6jGh_Rr2SI/AAAAAAABoBY/8qY17dpX3asZxDescUmjzFCdzZVkv3jXgCLcBGAsYHQ/s16000/DSC_1865.JPG" /></a></div><br /><p><br /></p><p>A. Even though the magic of earthen pot is unmatched, in it's absence a nonstick frying pan with a snug lid can come to your rescue. Ofcourse you will not get the aroma of earth intermingled with your mutton and gravy, but the food will turn out to be sumptuous. I can vouch for that.</p><p>B. Yes I agree, the quantity of chilli powder in this is substantial. But no worries. Feel free to adjust it according to your tastebuds. </p><p>C. No you are not allowed to use garlic paste in this. The whole cloves of garlic gets steamed and you are supposed to consume it with your gravy mixed with rice.</p><p>D. Do not even think of deterring from the mustard oil path. The dish will not even come together that way trust me.</p><p>I guess you all can let out that sigh of relief now! While festivals galore, and food forms such an instrinaic part of festivities, it is most important to celebrate yourself as well. The host and not the foos is the life of any party. Remember that and now that crackers are banned this year owing to the prowing virus, I wish you all a pollution free Diwali</p><p>Be safe. May the festival of light, light up all dark corners of your mind. </p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com1tag:blogger.com,1999:blog-5736328932482041437.post-40475580357656906782020-11-02T10:07:00.003-08:002020-11-02T18:32:41.786-08:00Green chilli chicken<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-r8tvz6Uwy0k/X6BJf8TJhCI/AAAAAAABn5o/IFDVcnmrAoMLQcY_bSGZ0TAdRF1ky8oJgCLcBGAsYHQ/s2048/DSC_1747.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-r8tvz6Uwy0k/X6BJf8TJhCI/AAAAAAABn5o/IFDVcnmrAoMLQcY_bSGZ0TAdRF1ky8oJgCLcBGAsYHQ/s16000/DSC_1747.JPG" /></a></div><br /><p></p><p>Like me do you feel the nip in the air? I love it.</p><p>This feeling of being enveloped in festive spirit uplifts the mood and lends the mundane an intresting sort of life. It's true the entire feative time is subdued this year, the reason not unknown yo anyone. But as I have always believed happiness lies within you, pep inaide to bask in the glory of peace prosperity love and happinesz. And food is a love that cannot be denied. Correct me, if you may.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FlE4GvaSLI4/X6BKAWK1G8I/AAAAAAABn54/qUvDpwMSYhc_u9atXh_DQRB0WxAZFTeugCLcBGAsYHQ/s2048/DSC_1748.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-FlE4GvaSLI4/X6BKAWK1G8I/AAAAAAABn54/qUvDpwMSYhc_u9atXh_DQRB0WxAZFTeugCLcBGAsYHQ/s16000/DSC_1748.JPG" /></a></div><p>To keep this festive vibe alive, I have turned up with yet one more of such easy breezy and yumilicious recipe. Cheers to all the house parties and having people at your tabel to make the evenings worthwhile. This dish in question, is a superb side dish, but in it's drier form it pairs well with your topple of choice. Starters are always the main attraction of such evenings......</p><p>What else to wait for. Let's bask into the glory of spices and the heart warming freahness of coriander leaves. Time to cook folks:</p><p>1. We start by grinding together the following: 3 fat green chillies + 2 medium onions, rough chopped+ 1.5" ginger + 10 fat cloves of garlic + 1 medium size bowl of coriander leaves + 2tbsp of coriander stem, rough chop and some salt to taste. Blitz it all together till there is a vibrant green paste.</p><p>2. Marinate 800 gm chicken thigh pieces on the bone, cut into small bite size pieces, with the green mixture and keep aside for about an hour or so.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QpAj1yEq-1s/X6BKckJ49yI/AAAAAAABn6I/ndpFzlPOHyMczf0m5PruS5_QB8dlALqzgCLcBGAsYHQ/s2048/DSC_1760.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" src="https://1.bp.blogspot.com/-QpAj1yEq-1s/X6BKckJ49yI/AAAAAAABn6I/ndpFzlPOHyMczf0m5PruS5_QB8dlALqzgCLcBGAsYHQ/s16000/DSC_1760.JPG" /></a></div><p>3. Heat about 3tbsp vegetable oil in a deep bottom pan and add 3/4th tsp of whole cumin. Once they splutter add 1/4th tsp of turmeric powder along with the marinated chicken.</p><p>4. Now add 5 slit fresh red chillies + 4 slit green chillies to the pan, and give a good mix. Next in line would be: 1tsp of cumin powder + 2tsp of coariander powder and mix well to combine.</p><p>5. Sprinkle 1tsp of garam masala powder on the chicken and adjust seasoning. Pour in 1/2 cup of warm water into the pan, mixand clamp on the lid.</p><p>6. Cover and cook on medium heat for max 10 mins, and on low heat for another 5-7 mins.</p><p>7. Its advisable to serve and consume it hot. I had served it with some homestyle friedrice, bit on the sweeter side to balance out the heat. Steamed rice should be fine too.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hBWZy5vXmqM/X6BJvJNwctI/AAAAAAABn5s/GCsHIWWLA-0_FMyMfaVAlrrmrDdqB-8UACLcBGAsYHQ/s2048/DSC_1769.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-hBWZy5vXmqM/X6BJvJNwctI/AAAAAAABn5s/GCsHIWWLA-0_FMyMfaVAlrrmrDdqB-8UACLcBGAsYHQ/s16000/DSC_1769.JPG" /></a></div><p>Even the mere thought of this dish make sme salivate. I am sure coriander chicken kr whatever name you might call it, is nothing new to any household. So let's jjst assume this to be another variation of that same tried and tested deal. Here is one more tip for you:</p><p>So in case if you feel it might turn out to be a tad bit too hot on your palette, reduce the number of slit chilies. Also in case you would love a bit of crunch as your starter, lightly dust the marinated chicken pieces with little cornflour and fry them in oil. Take them out and then toss with the spice base.</p><p>Like it? I am quite confident that one will fill be floored with compliments. I mena why not, when you have added in that secret pinch of love along with all the spices. I would love to hear from you, in case you make it at home for your loved ones. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-j4f1iVYuwus/X6BKKwOWglI/AAAAAAABn58/bF5YMAyrRbsMNCDBEppZHa81iCb1U_y-wCLcBGAsYHQ/s2048/DSC_1763.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1467" data-original-width="2048" src="https://1.bp.blogspot.com/-j4f1iVYuwus/X6BKKwOWglI/AAAAAAABn58/bF5YMAyrRbsMNCDBEppZHa81iCb1U_y-wCLcBGAsYHQ/s16000/DSC_1763.JPG" /></a></div><p>Yes, as usual next week I promise to be back. And hopefully soon i will be back wkth the step by step procedure images as well. Till then, happy cooking.</p><p>Stay safe. Keep safe.</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com3tag:blogger.com,1999:blog-5736328932482041437.post-42710999248371103412020-10-27T00:30:00.005-07:002020-11-15T18:04:55.820-08:00Nimki<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5OBrlucM33A/X5eDNe2xMbI/AAAAAAABnuk/xZEcLs3Ni28rhHjZlMxFvMlShUSnUgMXACLcBGAsYHQ/s2048/DSC_1725.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1484" data-original-width="2048" src="https://1.bp.blogspot.com/-5OBrlucM33A/X5eDNe2xMbI/AAAAAAABnuk/xZEcLs3Ni28rhHjZlMxFvMlShUSnUgMXACLcBGAsYHQ/s16000/DSC_1725.JPG" /></a></div><br /> <p></p><p>Subho Bijoya!</p><p>What a perfect time for me to be sharing this recipe with you. Nimki, as this is called is a savory snack synonymous with <i>Bijoya</i> during olden days, and yes, this was made at home. Those days were different: life was simple, almost all the meals eaten and served came out of the kitchen instead of packets or through delivery portals. And <i>Bijoya</i> celebration was no different. All forms of sweetmeats and savouries were prepared at the spacious home kitchen before the festivities would set in.</p><p>Now what is Nimki?? The easiest answer to this would be fried dough cut up in squares or diagonals served as savory snack, a welcome relief among all the sweet snack that are mostly served during <i>Bijoya.</i></p><p>One is not wrong to think, why would a 32 year old living life in 2020 wants to pursue age old customs. I say what is the harm when old traditions yield such amazing results without much effort. Trust me you are going to agree and probably laugh at how easy this can be. I am sure I do not need to remind you how handcrafted products are almost like couture these days. So let's raise a toast to couture and make the shortest journey to stack up on some. So here we go.... in a way to live the festive feel for some more time.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-PNZhB--uSD0/X5eE2AgNdyI/AAAAAAABnvA/X0_qzIbP3mkE5CuIkcp-8chXIP32W--aQCLcBGAsYHQ/s2048/DSC_1737.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1424" data-original-width="2048" src="https://1.bp.blogspot.com/-PNZhB--uSD0/X5eE2AgNdyI/AAAAAAABnvA/X0_qzIbP3mkE5CuIkcp-8chXIP32W--aQCLcBGAsYHQ/s16000/DSC_1737.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>1. Sieve in 160gm plain flour and add to it some salt + 1tsp kalonji or kalojeera or nigella seeds + 3/4th tap ajwain + 1/2 tsp red chilli powder and mix the dry ingredients roughly in a medium sized bowl.</p><p>2. Add in 3tsp of good quality ghee in the the dry mix and rub it into the flour with the tip of your fingers, till they look like sand. </p><p>3. Bit by bit add in 5tbsp of warm water to make the dough. Tip it out of the bowl, onto a well floured surface and knead it till smooth.</p><p>4. Add a 1tsp of oil on the dough & rest the dough in the same bowl for about 15mins. Cover it with kitchen towel.</p><p>5. After 15mins, divide it into 2 parts and roll it out quite thin, thickness of 50paise coins can be your guide.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cwQsdT2i7DE/X5eFNovXqqI/AAAAAAABnvY/0MNgIdiLl-UJX_LrFLDKGfeKEu7uhRbmACLcBGAsYHQ/s2048/DSC_1721.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-cwQsdT2i7DE/X5eFNovXqqI/AAAAAAABnvY/0MNgIdiLl-UJX_LrFLDKGfeKEu7uhRbmACLcBGAsYHQ/s16000/DSC_1721.JPG" /></a></div><p><br /></p><p>6. Time to heat some vegetable oil in a wide surface pan. It is important to remember that we need to deep dry the Nimki.</p><p>7. Once the oil in heating up, with the help of a knife or pizza cutter, cut out the spread out dough into shapes of diamond or squares, if you please so. The size of these diamonds would be your choice completely.</p><p>8. Once the oil in warm enough, start adding the diamond shaped ajwain encrusted dough into the hot oil. Fry well on both sides till they are golden and take it off. Cooking time will depend on the size one opts for! Drain them on kitchen towel. Repeat till all is done.</p><p>9. In the same hot oil, add in some more if required at this point, flash fry the golden babies for a second or so again. </p><p>10. Spread the flash fried beauties now darker in color on the kitchen towel and then store in airtight containers. </p><p>Easy right?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h2mg-1xSlGM/X5eE9cC67SI/AAAAAAABnvE/-V2Z_6fPDyk20ESdEHBc2WqYsoJGkBWvQCLcBGAsYHQ/s2048/DSC_1732.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1369" data-original-width="2048" src="https://1.bp.blogspot.com/-h2mg-1xSlGM/X5eE9cC67SI/AAAAAAABnvE/-V2Z_6fPDyk20ESdEHBc2WqYsoJGkBWvQCLcBGAsYHQ/s16000/DSC_1732.JPG" /></a></div><p>I have made Nimki few times now and honestly this could be my favorite thing to do on a rainy afternoon. Well, I sincerely apologies' for no step by step images of this, but I promise I will try and provide from the next time as much as possible. But what I would suggest is not to hurry the process. The dough needs some time to rest for sure to be more pliable. Also the crispiness of your Nimki, depends on how well you rub the ghee into your flour.</p><p>In case if you have vegetable shortening at home feel free to use that.</p><p>Nimki's are a part of the Bijoya boxes this year that I am curating for some clients and close relatives as Bijoya is going to be a super distant affair this year. In case you make it, I would love to see photographs of your creation.</p><p>Stay safe. </p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com0tag:blogger.com,1999:blog-5736328932482041437.post-32650342543472311022020-10-19T18:45:00.002-07:002020-10-19T18:45:27.588-07:00Coffee & chicken Love<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CSXAw_J_u44/X4SWkWfGZII/AAAAAAABndo/7qGv63d9WSEwjQobbZPrhPvCJDAG4Vo4ACLcBGAsYHQ/s2048/DSC_1344.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-CSXAw_J_u44/X4SWkWfGZII/AAAAAAABndo/7qGv63d9WSEwjQobbZPrhPvCJDAG4Vo4ACLcBGAsYHQ/s16000/DSC_1344.JPG" /></a></div><p></p><p>Na na, do not sneer at the mere mention of both the C's together. And in case if you still want to be a food snob, I can bet by the end of this post (If you have the patience to endure my long writing), you will turn into fan. If you are the kind of adventurous foodie, kind-a like me, well maybe, you are in for a treat (just saying). Trust me, I am in no mood to bluff after a long and tiring day at work. </p><p>So, why coffee?? I ask why not coffee?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3Dl0t6CFdQA/X4SWzflaIvI/AAAAAAABnds/8WJp9uFpk806-Ip2BIHdwyicvW9Khr4-wCLcBGAsYHQ/s2048/DSC_1358.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-3Dl0t6CFdQA/X4SWzflaIvI/AAAAAAABnds/8WJp9uFpk806-Ip2BIHdwyicvW9Khr4-wCLcBGAsYHQ/s16000/DSC_1358.JPG" /></a></div><p>So we all are well versed with Pizza and pasta. Should be, because that is where our knowledge bout Italian cuisine begins and ends. Count me in that category as most of you are and there is absolutely no reason to feel embarrassed about it. Globalization is a boon, so Parmesan and the myriad of various pasta shapes have become our greatest savior, and Olive oil is now a family member. Olives are a favorite snack (only the good ones please), and homemade Lasagna graces our dinner table once a month. Correct me if I am wrong. But hey, there is much, much more to the world than we know...... No wonder <i>Shundi-r raja</i> pointed out in Ray classic " <i>Jana-r kono sesh nai, jana-r chesta britha tai"</i> ( translation: since there is no end to the pat of knowledge, the trouble one takes to know everything doesn't lead anywhere). Coffee chicken might come form the land of unknown, but not unloved for sure. Believe me it belongs to the land of handsome men, good wine and a gastronomic world, that reflects on the food and not the cook!</p><p>Someday i will visit this beautiful land. Italy.</p><p>But before that, let's take a small tour by just taking a few steps towards your refrigerator and then the kitchen. As always here is am image of the ingredients and the recipe unfolds henceforth:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-u-b2XvvGKKM/X4SW8Q5oQRI/AAAAAAABnd0/QNT4fyAn7w8S3YUoTYqfsLav2qH4t509wCLcBGAsYHQ/s2048/20200605_161452.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-u-b2XvvGKKM/X4SW8Q5oQRI/AAAAAAABnd0/QNT4fyAn7w8S3YUoTYqfsLav2qH4t509wCLcBGAsYHQ/s16000/20200605_161452.jpg" /></a></div><p>1. Clean a handful of coriander stems properly to get rid of all the dirt. In a mortar and pestle pound together the roots & stems of coriander + 3 fat cloves of garlic+ 1/2tsp coffee powder+ 1/2 tsp black peppercorn + salt, till mixed well and fairly smooth. Mix in 2tbsp of fresh lime juice . Keep aside. </p><p>2. Peel and cube 200gm potatoes. Wash about 450gm chicken on the bone, cut in medium side pieces. thighs and wings preferably, 2nos. cured chorizo sausages to be cut in fat roundels. Chop 1 medium onion + 6 fat cloves of garlic, finely + grate 1" ginger. Chop up 7-8 fresh red chilies. Roughly chop up 1 medium sized tomato.</p><p>3. Heat a bottom heavy pan and pour in 2tbsp of vegetable oil. Place the chicken pieces in the pan and brown them on both sides. Here brown means a kiss of golden tinge and no burnt sienna please! Take them out and keep aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-P_5f71Hm7do/X4SXVb5OooI/AAAAAAABneE/N0NWNld6no8nMhZ56IJj5yo2C2LFC-9TgCLcBGAsYHQ/s2048/20200605_161928.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-P_5f71Hm7do/X4SXVb5OooI/AAAAAAABneE/N0NWNld6no8nMhZ56IJj5yo2C2LFC-9TgCLcBGAsYHQ/s16000/20200605_161928.jpg" /></a></div><p>4. To the same pan add in 1tbsp more of oil. Add 1 dry red chili, broken+ chorizo roundels+ chopped onions. Fry them on medium low, till the oil oozes out of the chorizo, and onions get brownish on the edges. Time to add in chopped garlic + ginger + chopped chilies and give a good mix to combine all the aromatics.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lt_v7DquBVc/X4SXeVrUr0I/AAAAAAABneM/r6ZOM4fxzLwPYgqOGmSx4nXRf4WRvWGCACLcBGAsYHQ/s2048/20200605_163534.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-lt_v7DquBVc/X4SXeVrUr0I/AAAAAAABneM/r6ZOM4fxzLwPYgqOGmSx4nXRf4WRvWGCACLcBGAsYHQ/s16000/20200605_163534.jpg" /></a></div><p>5. Once the raw smell of aromatics have disappeared time to add in the chopped tomato. cover and cook till it disintegrates. Oil will appear on the sides of the pan, once this mush is ready.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RiJNk3fECXE/X4SXPBUkDNI/AAAAAAABneA/fdAeWgQ3EDIja5pK4Q_aRLq6FnfbFV5_wCLcBGAsYHQ/s2048/20200605_164020.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1381" data-original-width="2048" src="https://1.bp.blogspot.com/-RiJNk3fECXE/X4SXPBUkDNI/AAAAAAABneA/fdAeWgQ3EDIja5pK4Q_aRLq6FnfbFV5_wCLcBGAsYHQ/s16000/20200605_164020.jpg" /></a></div><p>6. Now is the time to add in the chicken pieces + potato cubes to the pan, and stir well to combine with all it's contents. We do this on medium high flame. And keep stirring for a few minutes till they have happily combined well. Oil will ooze out of the sides, at this stage add in 300 ml coconut milk to the pan, and give a good stir. Throw in 4-5 pitted black olives + 2 capfull of light soy sauce , and bring it to a boil. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mxPnCm3Xhy8/X4SXuE43YKI/AAAAAAABneY/LkY79WTLwdIfZBJwOhPxZUCoTKdfW6ZZQCLcBGAsYHQ/s2048/20200605_164639.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-mxPnCm3Xhy8/X4SXuE43YKI/AAAAAAABneY/LkY79WTLwdIfZBJwOhPxZUCoTKdfW6ZZQCLcBGAsYHQ/s16000/20200605_164639.jpg" /></a></div><p>7. Add in the coffee mixture to the chicken, stir to mix, lower the flame and clamp on the lid. it will take 12-15mins, till the chicken is tender and the potatoes have turned soft.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gsJDhYC6E24/X4SX3G7gkBI/AAAAAAABneg/y1qmebT06YEcgEvZkj4nu8CLV8l6VuSoACLcBGAsYHQ/s2048/20200605_165944.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-gsJDhYC6E24/X4SX3G7gkBI/AAAAAAABneg/y1qmebT06YEcgEvZkj4nu8CLV8l6VuSoACLcBGAsYHQ/s16000/20200605_165944.jpg" /></a></div><p>8. Once it's done, adjust salt and add in about 1tsp sugar to balance it out. The gravy must have turned a shade of beautiful orangish yellow. We finish cooking with 1tbsp of unsalted butter to add to the creaminess. Sprinkle some chopped coriander leaves and it's ready to serve.</p><p>9. How to eat? I am happy to eat this spooned over some boiled rice noodles, or egg noodles. Glass noodles will also accompany well. But the best would be to me, steamed rice for the umami to work well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-b4SVOPpB5YE/X4SYCN-G1BI/AAAAAAABneo/pZw2PxGFdeAi2DRclkwM3gqgYUYpairHQCLcBGAsYHQ/s2048/DSC_1365.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-b4SVOPpB5YE/X4SYCN-G1BI/AAAAAAABneo/pZw2PxGFdeAi2DRclkwM3gqgYUYpairHQCLcBGAsYHQ/s16000/DSC_1365.JPG" /></a></div><p>You must be in love with the color of the gravy. Right? The same had happened to me. With every mouthful you are guaranteed to thank me, when pleasure is all that you will devour. One can ask, under which cuisine doe this appear: specially after the addition of soy sauce, when the post starts with the reference of Italian cuisine. You are correct. But mate, such categorization is good for grocery stores to make shopping a easier experience, but life doesn't need all these specifics. Well, you see it's no spreadsheet !</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DkRbDhR6x2w/X4SYJqWPvAI/AAAAAAABnew/tI4A4SbdtZc6O5G8CJp4YZ-tA3xT5luqwCLcBGAsYHQ/s2048/DSC_1368.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-DkRbDhR6x2w/X4SYJqWPvAI/AAAAAAABnew/tI4A4SbdtZc6O5G8CJp4YZ-tA3xT5luqwCLcBGAsYHQ/s16000/DSC_1368.JPG" /></a></div><p>But yes, in case if you still wish to find a suitable heading for this recipe, please be my guest. With every post, I promise to deliver pleasure, and here it is. Puja special recipes are all about emotions. After all for many it is these 4 days that help them to feel their emptions and share it with their loved ones. Let me assure you, ladleful's of this for lunch or dinner, with carbs of choice, will be synonymous with dishing out ladleful of emotions, of love.</p><p>Oh yes, if you are still stuck at Ray, and <i>Shundi-r raja</i>, Google is always ready to help. Or write to me, I can also provide the required info. I promise!</p><p>Trust all you beautiful readers must have successfully kept the <i>asura</i> aka Covid at bay!</p>bEGUNI CHEfhttp://www.blogger.com/profile/09679832620324640896noreply@blogger.com2