Saturday, August 9, 2008

Food Events -Four-In-One

This post is going to be long and with 4 recipes at one go.Three wonderful Food Events and I must join the fun , so thought of posting it at one go, Hope you readers like it.Enjoy and have fun.

Penne pasta with stir fry cabbage For AWED-Italian AT DK'S CULINARY BAZAAR

Penne pasta with stir fry cabbage
I was quite surprised to find good quality pasta here from Big Bazaar in Kolkata , so tried making penne pasta at home , probably after a long time .This turn out to a great meal fro dinner .I had some chopped cabbage , so added those to the stir fry , next time I am going to add more vegetables .One interesting ingredient that is included in this recipe is Maggi taste-maker and it really helped to enhance the flavor .

Here is how we made it
Serves for 2-3 people
Quarter packet penne pasta (Golfera brand available in C3 in city centre and in Big Bazaar in Kolkata )
1 ½ cup chopped cabbage
2 onions chopped
2 garlic chopped
1 Packet maggi tastemaker
2-3 tbs of maggi hot and sweet sauce or any other tomato based sauce
1 ½ tsp of red pepper powder
1 tsp of salt
2-3 tbs of refined oil.

Cook penne pasta accoriding to package direction, set aside in a bowl.
Meanwhile heat up the pan , add oil , add garlic , onion , add red pepper powder, maggi taste maker , tomato based sauce sauté at high , now add chopped cabbage , sauté at high for 4 mints .
Add the cooked penne pasta and mix in well .Take out in a serving plate and enjoy eating it .

Cold Pasta mango Pomegranate salad For AWED-Italian
Pasta quarter packet, cooked according to package directions
1 mango deseeded and chopped
1 Pomegranate , peeled and the seeds taken out
¼ cup of Pine Nuts (optional, If you don’t have pine nuts, you can add blanched almonds or Bengal gram or some cashews also)
¼ cup heavy cream (I have added the fresh home-made Malai also, taste doesn’t differ much)
1 cup of yogurt
1 tbs of sugar
Cook pasta , it may be Penne , or Bowtie or small macaroni .This time I have used Bowtie .
Now Fold in (Mix in) gently sugar, cream and yogurt .You can add little bit of salt also.
Add mango , pomegranate and pine nuts or cashews .
Now refrigerate for 2 hrs prior to serving .Enjoy with Dinner as side-dish .I must tell you , these are very Fulfilling , you can try the above with some Vegetables that are already cooked , like Zucchini, cauliflower and peas to it ,this will turn out to one hearty meal .
Both of these are going to AWED-Italian at DK's Culinary Bazaar , check out her lovely site for more details on AWED series .


Pomphereter Kalia For Eating with Season At Maninas- FOOD MATTERS

Kalia , don’t get confused with the film Kalia starring Amitabh Bachchan .This is nothing to do with film, except that both of the things very Masaledar , Hindi Film and this Fish Curry .
This is a Bengali Fish Curry , made with onion, ginger and garlic paste , all fresh and no frozen paste is used, we got the fish from fish market , and this fish is a saline water fish and it tastes great , plus point is that you don’t have to dig out small bones or Kanta in Bengali .
Serves for 4

Pomphereter Kalia

Pompheret Fish 4
2 medium size onions
1 inch ginger
5 cloves of garlic
Make a smooth paste of the above ingredients in a mixer
Tempering and Flavoring
1tsp of cumin seeds
1 tsp of salt
½ tsp of sugar
1tsp of turmeric powder
1 tsp of red pepper powder
1tsp of coriander powder
1tomato chopped
Clean the fish , marinate the fish with turmeric powder , salt .set aside .
Heat up a heavy bottom pan, add mustard oil, fry the fish till crisp .You can have this fried fish , go ahead and you will enjoy this mach bhaja , it will taste heaven .
Fry all the fish in the same way , for more details of fish frying , see this recipe .
Now to that oil itself, add the paste , sugar salt, red pepper powder , turmeric powder , coriander powder sauté for 7 mints at high , add chopped tomato sauté for another 2-4 mints .Add 1 cup of water , release the fish slowly to the gravy , and cover .
Cook for 5-7 mints , now take out in a separate vessel and serve with warm cooked rice .

This masaledar or spicy fish curry is going to Maninas at Food Matters for eating with seasons and visit here for more details Eating with season -August


Kancha Peper Chutney or Plastic Chutney

I would like to pay my humble homage to Netaji Subhas Chandra Bose on this special occasion of Independance .Subhas Chandra Bose was Born on 23 rd Jan 1897 in Cuttack ,Orissa .He was a very intelligent and benovalent soul . He completed his studies from Cambridge University , and later qualified for the Indian Civil services with flying colors .He realised later that he should offer his services to nation , for which he joined active politics and became part of India's struggle for Freedom.
He was elected president of Indian National Congress Twice , Due to some irreconcilable differences between the Ideology of him and Mahatma Gandhi , he resigned from the post.

Later formed a separate party All India Forward Block to continue the purpose of freedom struggle.
He traveled to many countries, including the then Soviet Union, Japan and Germany.
His association with Japanese Government , resulted in the formation of
INA or Indian National army that Laid the foundation of fight against British Rulers in India , Youths were asked to shed their lives for the noble cause of Freedom.
His motto “Tum Mojhe Khon do , main tumeh azadi Donga , was enough to charge up the spirit of youth .
When the second world war broke , he immediately utilized this war to counter attack the weak British rulers at the centre .With the Japanese aid , he and his armed forces started to battle out the weak allies in Imphal and in Burma.
He is believd to died in a plane crash in 18 Aug 1945 , but there are many controversial instances to counter this incident also .
What ever had happened on that fateful day, he still remains alive in many hearts.
More detailed life history here Subhas Chandra Bose .

Now to my usual recipe , this is a green Papaya Chutney and its called in Bengali Peinper Chutney , I had little reservation before I prepared this, But when I tasted it I got Hooked on to the taste, adding few drops of lemon juice is the trick to make it even more tasty and this make it remain fresh for 3-4 days .
I would like to send it across to Pooja of Creative Ideas for this month of special theme Theme Of the Week .
Under color Green , as this chutney is prepared from green papaya .

Kancha Peper Chutney or Plastic Chutney FOR Theme Of the Week Event At Creative Pooja
½ green papaya cut into small cubes or longitudinal pieces
1 tsp of mustard seeds
1dry red pepper
¾ cup of sugar ( add as per your taste)
pinch of salt
1 tbs of mustard oil
2-3 drops of fresh lemon juice
temper hot mustard oil with seeds , dry red pepper, add green papaya pieces sauté for 1 mints and add salt and sugar , ½ cup of water , cover and cook at low for 10 mints or till the papaya is cooked .Add few drops of lemon juice before you serve. this remains fresh for 3-4 days .Taste better the next day .

Hope you Guys and Girls enjoy this day .

Jai Hind


  1. Hi, please visit my blog, thee is something waiting for you there.

  2. Wow, so many wonderful recipes in one post. Great Jaya! Each and every recipe looks so delicious.

  3. Such a wonderful writing for Netaji dear Jaya.
    I feel so good to read it all.
    than kyou for your entry and nice email along with that. reading your email is just like feeling a cool breeze on face in a full summer day.
    thanks for always being there. really bit tied up with all the things as sister is visiting here.

  4. Sanhita,
    thanks dear......

    Thanks dear you made my day.

    I am always there with you , oh ! thanks for your kind words.
    enjoy your time with sis and have fun first then work hard LOL...
    hugs and smiles

  5. hey thanks for the recipe. i bought pomfret and didn't know how to cook.your recipe helped me a lot. thanx again. arpi from kolkata

    1. Thanks Arpi for trying it out and more for letting me know..


Thank you for taking out some time from your busy schedule to post here.Please Do not spam this space.