Multigrain Laddu - Happy Vijayadashmi and Shubho Bijoya

 Festivity invokes myriad feelings. The feelings which takes you back to growing up years, recalling the food, laughter and joy shared with friends and family. Even though, we are in midst of a Covid pandemic, the surroundings around us have become somewhat pleasing with beautiful fall colors. Besides that, it brings much relief to us these days, amidst the chaos, we sometimes observe around the globe happening in present time.

And autumn coincides with Dussehra, Bijoyadashmi and Kojagori Lakhsmi pujo, Halloween and then, soon festival of lights- Deepawali. Autumn season imparts a lovely sense of calmness and a festive spirit. May the festive spirit linger on to give us courage and strength to carry on our daily life.

These days, we are mostly confided to home as social gathering is restricted or we have left with limited options, either with morning walks in local parks, occasional local super-market rounds and compulsory school days over here. 

‘Sharadoutsav’ had started couple of days ago and a Bengali in me, was yearning for that ‘Pujo- Pujo’ feeling. So, we caught up with Live telecast of Durga Puja at Belur Math, Kolkata. We missed the Pujo buzz surrounding Pujo pandals this year just like many of you. So, we tried to recreate the atmosphere with home-made Bhog er khichuri, labda and tomato chutney and offered Pushpanjali in home listening to Mantra chanting by Priest, of course there are many videos on YouTube,which came to our aide and also caught up with some other old telecast of local “Sarbojonin” Durga Puja as well. This created a magnificent ambience for us -It says “Something is better than nothing.”. 

Let’s keep our traditions alive in our hearts and try to adjust and live with our ‘new normal’ as of now.

Moving on to our recipe of Multigrain laddus’, I have made these laddus on Shashti and these turned out moist and delicious. I have made whole Wheat Laddus  and Boondi Laddu earlier as well. These laddos are much more flavorful with multigrain. Multigrain atta is easily available everywhere these days, so no need to dry grind all grains in home. This flour mixture of grains had-Oats, Wheat, Maize, Quinoa, Channa, Spelt and Soya. Please read labels if you are allergic to any ingredients before making these laddos. You can create your own version of multigrain flour as well. You need a heavy-duty grinder/mixer for that purpose. 

Now to the recipe.

Multigrain Laddus

Recipe requirements (Makes approx- 16)

• 3-4 cups of multigrain atta/flour
• 1 cup of granulated sugar 
• ¾ cup of desi ghee
• 4-5 cardamom pods

Method

• Put a deep pan on flame. Add 2-3 tbs of ghee to it. Add multigrain flour and roast them for 10-15 mints at medium-low flame, stirring in between.
• Add in sugar and mix well. Add in freshly crushed cardamoms. You can use cardamom powder as well.
• Add ghee slowly and keep mixing. When all the ghee is poured into the flour sugar mixture. Keep stirring, till it starts to collect well.
• Stop stirring and take it off. Let it cool a bit.
• Clean your hands with soap and water. Start shaping laddus with some portions. I have made approx. 16 laddos with this much of quantity.
• Store in cool and dry place. Stays fresh for 3-4 days. Further, if required after 4 days, please put them in refrigerator.

Enjoy festivity and wish you all a very Happy Dussehra and Shubho Bijoya.

Cod Fish Fry with Harissa

I wrote my first blog post in 2006 and it never occurred to me that I am inviting myself for a whole new experience. I thought it was more of a fluke for me at that time and other recipe posts written thereafter. For me, it was like a toy given to pacify a child. I was super excited that there is something called ‘Blogspot' and where I can write my ramblings and share recipes. This also happened in a spur of moment, never planned it and still it remains the same, even after fourteen years. God! its fourteen years in food blogging world. In between all these years, food blogging procedure has changed and so is the norm now. It has shifted its base readers to Instagram and other social platforms, but I being a stubborn, continued food blogging here.

Initial years, it was exciting to know about number of people subscribing to this blog. But now the initial euphoria has subsided, almost like gone with a wind. I have let go of the urge of updating the blog routinely and strictly also. When I feel like I need to write a post, then only I update. I know many of you who are regulars here may feel disappointed. There lies a virtual world and a real world and many go on to balance it well and few can’t. I will add another name in the last ‘few’. Well who else? The author herself!!

Let me write a thank you note starting from my sabziwali to dudhwala to machiwala, who made their contributions in their own way. After all what is a food blog, if I don’t mention them for providing me with their supply of choicest of fresh vegetables, fish and poultry. All that which looks good in pictures in this blog, should taste good as well, otherwise there is no point being a food blogger, well at least for me. I should also thank my readers who find some sort of familiarity when they visit here and try out recipes,or many can relate to the ramblings written over recipe posts. The intention is to have rough estimations and precise procedure for that particular recipe.

Thank you readers for being part of this fourteen years journey with me!!

Food has been integral part of many cultures, actually whole gamut of cultural revolution happened due to food – either its shortage or its availability. Spice routes were created to discover hidden treasure islands, from Columbus to Vasco Da Gama who explored sea routes to mysterious countries where spices can be found in abundant. And to discovery of Balti cuisine in a country known for eating mashed potatoes, Sunday roast and fish fry. Who would have thought our very own ‘Topse Mach Bhaja’ can be competing with deep fried Cod dressed in flour beer batter. Well dressing really makes the difference, isn’t? A Bengali Bhadra Lok Dhoti Clad and an English gentleman, both can devour their versions of fish fry in seconds. Last part is a bit exaggeration. But guess what, fish fry remained staple for both of them. Here comes a new version for this staple fish fry recipe.

Cod fish pairing up with North African spice blend ‘Harissa’ wrapped in flour beer batter.….err. I mean to say Cod fish fry with Harissa in Besan batter. When East meet West and they together meet South. The concoction formulates a perfect formula for a delicious fish fry. There you go now, north African can also join in to our cultural revolution. Presenting Cod fish fry with Harissa.

I have used store brought Harissa spice blend as its easily available in many super stores over here. World is a global village now, think Harissa spice blend is readily available in India as well.

Now to the recipe 

 

Cod Fish Fry with Harissa spice

Recipe requirements (serves 2-3)

• Cod fish Fillets 200-250 gms (approx.)
• 3 heaped tsp of Harissa powder
• ½ tsp of salt
• ½ cup of Besan/ Bengal gram flour
• 1 tsp of harissa powder
• ½ tsp of garlic powder
• ½ tsp of salt
• 2-3 tbs of cooking oil

Method

• Clean Cod fish fillets. Pat them dry with kitchen towels. Marinate them with harissa spice powder and salt.Keep aside for about an hour.
• In a separate flat plate – mix besan, garlic powder, salt and more harissa powder. Clean hands with soap and water. You can make a wet batter as well with water. Then you will need water and more oil to deep fry them. This recipe relies mainly on coating the cod fish fillet with Besan, enough to hold the dry spices.
• Now coat the Cod fish fillet with this besan+ harissa powder mixture. Leave aside for about half an hour.
• Again, coat well the fish fillet with besan mixture by pressing gently with hands. This double coating seals the moisture on Cod fish fillets.
• Put a sauté pan ( non-stick ) on heat. Add in cooking oil.
• Add in marinating and well-coated Cod fish fillets, frying for 3-4 mints each side at medium flame.
• Take out and serve.Tip- Other firm fish- like Haddock and Sea Bass fish fillet can also be used with Harissa.

Happy Cooking Friends!

Sweet Potato Pancakes

We usually prepare pancakes for our Sunday breakfast. And we have liked simple pancakes, Banana pancakes , Pear Pancake in past. I was inclined to use sweet potatoes in our meals and thought of mixing it with pancakes. 

The sweetness of sweet potatoes gelled very well with simple pancakes. They turned out light and fluffy but when eaten, will leave tummy satisfied for couple of hours. If there is a breakfast that can satisfy the soul and hungry tummy, then sweet potato pancake is the one.

Now to the recipe

Sweet Potato Pancakes

Recipe requirements (Makes – 5-6)

• 2 large orange sweet potato
• 2 cups of self-rising flour
• 2 free range eggs
• ¾ cup of milk
• 1 tsp of cinnamon powder
• Pinch of salt
• ¼ cup of cooking oil

Method

• In a big mixing bowl – mix self-rising flour with cinnamon powder and pinch of salt.
• Boil sweet potatoes for 15-20 mints or till they turn soft. You can pressure cook for two whistles as well. Take out sweet potatoes in colander and drain the excess water. Keep it open for about 10-15 mints before you mash them well.  
• Now add in egg one at a time, mixing well with flour. Add in mashed sweet potato.
• Add in milk and mix well till there are no lumps left. The pancake batter should be smooth and a nice falling consistency.
• Leave it aside for half an hour.
• Heat up a heavy cast iron skillet /Tava/non-stick flat fry pan.
• Add in 2 tsp of cooking oil spreading nicely.
• Now scoop a full ladle of the batter and drop on the hot skillet.
• Let the bubble surface out. Flip the side of the pancake once you see bubbles pop up nicely.
• Cook the pancakes for another 2-3 mints. Each pancake will take 5-6 mints on low-medium flame to cook.
• Serve hot with maple syrup, honey or butter or any other sauces you like.

Happy Cooking Friends 

Quinoa with Broccoli and Spring Onions

If a year was tucked inside of a clock, then autumn would be the magic hour.

-          Victoria Erickson

Autumn season is in its full vigor these days in our neck of the woods. The parks and roadside trees have acquired lovely fall colors all across. The walks into parks have become even more interesting and refreshing.

I happen to take these pictures yesterday, thought of sharing it here.

I have been thinking of including Quinoa in our daily meal plans. I picked this tricolor Quinoa from our local grocers couple of days ago. These are available very readily over here. I was more looking for a warm bowl of Quinoa cooked with some veggies. This Quinoa with broccoli, spring onion and potato stir/fry is a very satisfying meal when it comes to variations. Quinoa can easily be replaced with rice and pastas and are high in fiber and protein contents. So, when I no longer crave for rice, I can always skip it and replace it with Quinoa. Broccoli and spring onions are stir/fried with turmeric and red pepper powder which adds up to the flavor of this dish. This recipe is Diabetic friendly as well as Quinoa is whole grains (actually it’s a seed) in itself. You can replace Potatoes with orange sweet potatoes for a diabetic friendly recipe.

Now to the recipe

 Quinoa with Broccoli and Spring onions

Recipe requirements (serves 2)

• ½ cup of Quinoa
• 2 cups of broccoli florets
• 1 medium size potato/or 1 medium size orange sweet potato
• 1 bundle of spring onions
• ½ tsp of turmeric powder
• ½ tsp of red pepper powder
• 2 dry red pepper
• 1 tsp of salt+ ¼ tsp of salt for Quinoa
• 2 tsp of cooking oil

Method

• Chop potato into small bite size pieces. Cut spring onion and separate broccoli florets.
• Wash them well in water.
• Put a fry pan over cooking flame. Add in cooking oil. Now add dry red pepper, potatoes, stir/fry them for 1-2 mints.
• Add in broccoli and chopped spring onion. Keep on stir/fry for about 2-3 mints.
• Add in turmeric powder, red pepper powder and salt.
• Cover the lid and cook vegetables for about 7-10 mints or till the potatoes are soft enough.
• Meanwhile the vegetables are cooking. Put a pot with ample water to cook Quinoa. For every quarter cup of Quinoa, add in 1 cup of water. Ratio should be 3:1. Add in salt as well.
• Let the quinoa slowly cook in water for about 15-17 mints. Once cooked, drain the excess water.
• Now place the cooked Quinoa over serving plate. Now assemble the stir/fried broccoli, potatoes and spring onions over it. Serve and enjoy.

Other Post on Quinoa- Quinoa with Scrambled eggs

Happy Cooking Friends

Chocolate Pistachio Oats Bars and Happy Diwali

Festival season brings loads of memories of our childhood days. And being away from home means, it’s even more noticeable and felt. 

The smaller things which we took granted while growing up, resurfaces with intense feeling of recreating them in my kitchen. My Ma used to make namkins and sweets during festivals and these things which went unnoticed during those days, suddenly makes sense to me now, when I myself have started to make them from scratch these days. The preparation for festivals itself was a daunting affair but a very memorable experience for each one of us. The small nitty-gritty associated with festivals added up to the much-awaited festival days. 

The Diyas, we used to soak in water the night before Deepawali, and then would sundry next day morning, to be preparing them to light up on Deepawali- the ‘Amavasya’ night. The kitchen used to smell of various sweet aromas infused with desi ghee and the atmosphere around our neighborhood was filled with various sweet and savory aromas coming from neighboring kitchens and homes as well. We used to distribute sweets in our neighborhood and would look forward to the various goodies that used to come from our neighbors and well-wishers very eagerly. 

Deepawali is festival of lights, so diyas, candles and light bulbs were part of every homes, that used to celebrate Deepawali. Let me wish everyone a happy Diwali, may festival of light brings good health, happiness and prosperity to you and to your family.
There are loads of other things which suddenly sprung up in my mind, but I will like to reserve those for some other days.

I wanted to make each one of us notice the festivity, so made batches of Besan Laddos and Kaju Katlis and these Chocolate Pistachio Oats bars and send them over to dear daughter’s school friends and better half’s Deepawali celebrations in his office. Soon it will be Halloween as well and schools over here have closed for half term break, much needed solace from daily routine.

Now to the recipe for this post

Chocolate Pistachio Oats bars 

Recipe requirements ( Makes 40 bars approx )

• Quick Oats- 3/4 cup
• 1 bar chocolate ( 150 Gms of 35% chocolate )
• 1 cup of shelled and chopped pistachios+ ¼ cup more for garnishing (finely chopped and crushed) 
• 3/4 cup of flour
• 2 cups of milk powder
• 1 can condensed milk+ 2 tbs of milk
• 3-4 tsp of ghee/clarified butter

Method

• Dry roast flour and oats for about 5-6 mints at medium flame or till the rawness is gone.
• Take out in a separate bowl. Mix together well.
• Now in the same pan, add in chocolate chunks and milk. Melt chocolate at low flame, stirring continuously. Take it off from the flame when some of the chocolate chunks starts to melt. You can microwave it also. Trick is not to burn the chocolate.
• Add in condensed milk now. Mix well and add milk powder as well. Transfer the pan over to flame now.
• Keep on stirring, the mixture will start to become more like a liquid consistency.
• At this time add in flour and oats slowly about half a cup at a time, stirring continuously. Do not stop mixing the mixture.
• Meanwhile grease a tray or plate with about 2 tsp of ghee.I ended up using 2 roasting trays.
• Keep on stirring for about 7-8 mints, the content will start to collect well. Transfer the content to the prepared tin and even out the surface with the help of your hands or spoons.
• Let it cool off a bit before you cut them into squares. Let it cool off and then transfer it to refrigerator. You can directly eat from fridge. These bars will remain fresh for about a week if kept in fridge.

Happy Cooking Friends and Have a Happy Diwali !!

Chicken Dry Curry- Murgir Makha-Makha Jhaal

The leaf of every tree, brings message

From the unseen world, look every

falling leaf is a blessing

-          Rumi

Past couple of days, its raining here, sometimes persistent and sometimes intermittent. We are observing sudden drop in temperatures in the mornings and evenings. If it rains the weather becomes cold and soggy which is typical of autumn season in this part of the world. 

Although, fall season has an enticing aura and grandeur. Each and every falling leaf has a beauty of its own. I was strolling out, in one of our local parks and tried to capture some moments with my mobile.

And also, this blog has turned 13. Thirteen long years have passed, when I first wrote a random blogpost in blogger in 2006.It feels nice to be connected to my readers, who have subscribed the blog posts and feeds.
Although, I am not that active in using other social media platforms, this blog still has some loyal readers. I must thank them and new readers for coming back here for recipes and more for years now.

Now to the recipe for todays post- chicken curry. I would not want to label this as curry. But I fail to come up with exact replica for ‘makha-makha jhal’ in English. I have taken some liberty in naming this dish chicken dry curry. I have used ajwain/carom seeds for making this dry curry, although it’s not the only ingredient, which I would like to highlight.
Although must admit ajwain/carom seeds being a digestive enhancer helps in balancing off the richness of the gravy that comes with walnuts and all whole garam masala ingredients.
The use of freshly grounded spices like mace, cloves and cardamom has infused much aroma to the gravy. The gravy was done in slow stir/fry type.
This is a work of patience, as you need to pound and grind the spices for a lovely aroma, which adds up to the gravy. I took the pictures with my mobile as usual. Hope, it justifies the texture of the gravy.

Now to the recipe.

Chicken Dry Curry- Murgir Makha-Makha Jhaal

Recipe requirements

• Chicken – 1kg
• 4 medium size onions
• 4-5 garlic cloves
• ½ inch ginger
• 3-4 green chillies
• 1 medium size tomato
• 2-3 medium size potato cut into half
• 5-6 walnuts
• ¼ cup of raisins

Seasonings

• 1 tsp of red pepper powder
• 2 tsp of coriander powder
• salt as per taste or 1 tsp 
• 5-6 tbs of cooking oil 

To be freshly grounded

• 2 tsp of whole black pepper
• 4-5 cloves
• 4-5 green cardamom
• Few strands of mace
• ¼ tsp of carom seeds

Method

• Wash and clean chicken pieces thoroughly. I have used 4 leg-sides portions for this curry which makes approx 1 kg of chicken.
• In a food processor or mixer/grinder, grind onions, garlic, ginger, walnuts, raisins, tomato and green chillies to a smooth paste.
• Now heat up a heavy bottomed fry pan, add cooking oil.
• Add in the prepared paste, add in salt, turmeric powder, red pepper powder and coriander powder and keep on stir/fry for 10-15 mints.
• Meanwhile in a mortar/pestle, dry grind- carom seeds, cloves, cardamom, whole black pepper and mace.
• Now add in cut potatoes to the above. Add the dry grinded masala powder now.
• Keep on stir/frying for about 5-7 mints more. 
• Now cover the pan and let it cook. Do not add water, if you want a dry gravy with it. Lower the flame and let it slowly cook in its own juices and all spices for about 30 -35 mints or till all the chicken pieces turns soft and cooked through well.

Happy Cooking Friends

Orange Avocado and Mint Salad

Now that Ma Durga has gone back to Shiva’s abode with her children, leaving behind us with heavy hearts, the routine life for most of us has started whether you are living in New York, London or Kolkata or for that matter, any part of the world. Each and every year, we so look forward to spent these 4-5 days with loads of enthusiasm and zeal. But once those days are spent, the longing to spend, few more days keeps on coming back. I haven’t yet wished Vijayadashami to my readers. Let me wish everyone a Shobha Bijoya and Happy Dussehra.

I have been receiving few messages for Bijoya and Dussehra greetings. Couple of them got my attention, so thought its worth mentioning here. Dussehra festival is celebrated in India and abroad by Hindu people and it’s a very inclusive festival, where everyone is encouraged to participate and celebrate irrespective of their choice of religions. The community food distribution during these days is open to all sects of the society, where ever you can go and join in. The ethos implies in ‘Vasudhev Kutumba-kum’ in Sanskrit meaning -"Entire cosmos is our family". 

In today’s context Dussehra implies in these few lines.

“The demon is always within.

The Goddess is always within.

The battle too, is always within.

And so is the triumph of one, over the other.

Which one, over which one?

That choice is also, somehow always within.”

Everyone is capable of making good choices for themselves, no matter how much adverse circumstances can be. As The headmaster of a wizard world ‘Hogwarts’- Albus Dumbledore once said to Harry Potter in the famous Book- Chamber of Secrets.

“It is our choices, Harry, that show what we truly are, far more than our abilities.” The choices made by us defines our personalities as well.

Now to the recipe for this post- Orange Avocado and mint salad. We have been getting fresh oranges over here and since autumn and oranges go hand in hand, thought let me share a very simple salad recipe. After eating out all sorts of rich and festive food items, now its time to detox a bit. This salad is healthy and very diabetic friendly recipe. It is also good for people who wants to keep a watch on their blood pressure levels.

Now to the recipe

Orange Avocado and Mint salad

Recipe requirements

• 2-3 oranges
• 1 avocado
• 1 large carrot
• 1cup of mint leaves
• ½ cup of grated paneer
• For dressing
• 1-2 tsp of olive oil
• Salt as per taste
•  ¼ tsp of Crushed black pepper

Method

• Peel oranges and separate pieces. Cut and chop avocado, carrot into bite size pieces. Separate mint leaves from its twigs.
• In a big salad bowl, put all the above – oranges, avocado, carrot and mint leaves.
• Now grate a big block of paneer to get about a quarter cup.Add to the salad bowl.
• Now add in olive oil and seasonings- salt and freshly crushed black pepper.
• You can add red chilly flakes for an extra kick in the salad.
• Tip- to make it even more filling, can add cooked black beans or rajma as well.

Happy Cooking Friends 

Chicken Cutlets

Autumn invokes warmth and the familiarity associated with festivity. With harvest festival Halloween end of this month in western hemisphere and in other part of the hemisphere Navaratri and Deepawali in tows, autumn season has become even more happening and beautiful.

Next four days are very busy for every Bengali as its Durga Pujo.

Let me wish everyone Shubh Navaratri and Happy Durga Pujo. Enjoy and celebrate with good food in good company.

These chicken cutlets have turned out delicious and you can try out making them. These are great as starters and makes great accompaniment with Pulao and Korma.
More Durga Pujo recipes over Here.

Now to the recipe

Chicken Cutlets

Recipe Requirements

• Roasted chicken- ( recipe link )300 gms
• 1 big purple onion
• 5-6 green chillies
• 1/2 cup of finely chopped coriander leaves
• Spices and seasoning
• 2 tsp of coriander powder
• 1 tsp of cumin powder
•  1 tsp of garam masala
• ½ tsp of cinnamon powder
•  2 tsp of red pepper powder
• 2 tsp of freshly grounded black pepper
• ½ tsp of ajwain (carom) seeds
• 1 tsp of salt or as per taste
•  2-3 tbs of cooking oil for pan frying

Method

• Chop onion, garlic and green chillies.
• Take roasted chicken in a bowl. Add all of the chopped onions, garlic and green chillies into it.
• Add salt, red pepper powder, coriander powder, garam masala and freshly grounded black pepper, cinnamon powder and cumin powder. Add in finely chopped coriander leaves.Mix them well with hands.
• Refrigerate the mixture for about an hour so that the mixture gets firmer and it will be easy to shape up patties. Divide the mixture into 5-6 portions and shape them like patties.
• Put a non-stick tava/skillet on flame at medium flame.
• Drop about a tsp of oil. Tava fry them for about 3-4 mints at medium flame have a nice dark brown crust.
• Take out and serve.

Happy Cooking Friends. And Sobaike Sharodiya Shubecha-  শারদীয়া শুভেচ্ছা  ও প্রীতি সবাইকে। পুজো খুব ভালো কাটোগ সবাইকার। Happy Durga Pujo !! 

Kalakand sweet recipe and Sharodiya Shubecha

Festivals without sweets are incomplete .Navaratri has already started and with this the festive season. I have blogged about Kalakand sweet recipe way back .This recipe is version 2.0 with a very minor change. Festivals bring oodles of nostalgic memories with it and most of them leave you overwhelmed like splashing waves. Now, I really don’t want to mention all those memories, it’s there somewhere treasured and always will be. I have written many times about those wonderful memories in past, well those of you who are regular here, know that.

Now moving on to the recipe

Kalakand recipe Version 2.0

Recipe requirements

• 2 litres of whole milk
• 3-4 small lemons
• 1 and half cup of sugar
• 2 tsp of cardamom powder
• Almonds for garnishing

Method

• Kalakand is little time consuming sweet preparation as one needs to make Khoya first and then paneer.
• Put two vessels with milk each containing about a litre of milk on gas. Let the milk come to boil. Lower the flame and add in lemon juice, freshly squeezed to one vessel. Let the milk curdle. Strain out paneer from whey.
• Now put the other vessel with milk on low flame.Add in cardamom powder now. Let it simmer for about 30-35 mints or till it reduces to quarter of its volume. Keep an eye on the milk, keep stirring in between.
• Now keep on stirring the milk and as soon as it starts thickening a bit, add in sugar. Keep on stirring the milk and let the sugar dissolves properly.
• Now crumble paneer well with clean hands and add this crumbled paneer to the above thickened milk. Keep on stirring with a spatula so that it doesn’t stick to the base.
• When you start noticing that the mixture can collect well stop cooking further. It will be little semi-dry and the mixture will collect well leaving the vessel sides easily.
• Grease a plate with some oil. Now take out the mixture on to the plate and spread the khoya+Paneer mixture into the plate evenly.
• Garnish with some almonds .Let it cool and refrigerate to firm up a little bit.
• Serve and enjoy delicious Kalakand.

Some more Puja Recipes I have blooged about in past

Durga Puja recipes....

শারদীয়া শুভেচ্ছা ও প্ৰীতি সবাইকে 

We went to Durga Puja venue here in KL and liked the homely atmosphere. Sharing pic of Durga Puja which is celebrating its 90^th year here in Kuala Lumpur. Sharodiya Shubecha sobaike...

Happy Navaratri everyone.Ma Durga bless us all.....Love and Peace to all .....

Chingri diye Chal kumro - ash-gourd with shrimp stir/fry - and it's 10 years of food-blogging

This blog turned 10 years old. Yes that’s a long time. I have planned to write a big senti-post with elaborate made-ups, emojis and what-not. But here I am, with my flaws, loss with words and ………

When I started taking baby steps, I never knew this could be shaping up something like this today. I needed to write, needed to write down my experiments in my small apartment kitchen like a mad scientist working endlessly, in their laboratory, except those laboratory products were being tasted by and tested on real people – aka my dear Husband and my dear daughter. Well what else can they do?

  I think (or rather I pretend to think- whatever is the case), they have also accepted this mad scientist/aka cook with her flaws and that she will continue experimenting things with them. Now, even they have started giving me instructions, ways to improve a recipe. We have healthy discussions about recipes on our dining table and the conversation even revolves around the spice –level and the levels at which vegetables are stir/fried/charred/burnt. We sometimes even discuss the need of ‘jeerey phoron’ over ‘panch phoron’ and vice-versa. Sorry politics and ‘gyan –wardhak- batein ‘, please find some other dinner table.

One fine day, dear daughter was calling me fanatically, and I thought it must be those days, where she has to vent out her feelings. ‘Ma you should see this!!  …..And I asked what? …..Hey! Your blog is on google search and that too on first page. Do you really know what it means…..and I was rolling my eyes, what it meant, trying to recall – and I gave a blank stare to her.…..probably she understood (after that day, she is on a reading spree- reading all those old posts from the beginning. I wonder how she feels, where she is mentioned or I have written about her. I need to ask her someday that too…….)

10 years can do that too (can make you go blank sometimes) ……it’s a long time …..Well food –blogging, is now a profession these days, as this is what I last heard about. I have seen a paradigm shift in this field- from hobby to making it a profession. I don’t know what should I say about that- but if that makes a difference to you. I now do tell, 'real –life' people or friends that I have a food-blog which some 3-4 years ago I couldn’t think or speak-out.

But yes, there are people, who still visit this food-blog, spend time accessing recipes and perhaps do make them in their kitchen. Some even find time to write me back and appreciate for sharing recipes with them,or drop a comment. Some even ask questions about recipes, some even criticize, and some are silent readers-they come, they read and I do think they try making recipes from here as well. 

Well, to all of you, thanks a lot for making ‘spice and curry’ a part for your life, a tiny place where you like to hang around and feel like it’s your home. Well that is what this food-blog is all about. Thank you for visiting and checking recipes here, making it a million-hits- food-blog.

Without you reader(s) this blog is incomplete. Hopefully, I will keep writing more recipes, but you have to promise me as well, that you will keep visiting us as well. 

Thank you for being with me all these 10 years of food-blogging!!!

Today I am sharing a very Bengali recipe- Chingri diye chal kumro- ash gourd with shrimp and coconut stir/fry. After all those blabbering above, I think I will spare you from more torture, and will write the recipe.

Here is how I made it 

Chingri diye chal kumro r torkari/ Shrimp and potato with coconut stir/fry

Recipe requirements- ( serves3-4 people)

1 medium size ash gourds

 300 Gms of shrimps- cleaned and deveined

2 medium size potatoes

 1 medium tomatoes chopped or 8-10 ripened cherry tomatoes slit in between

3-4 red bird eye chilies/Thai chilies

 1 and ½ tsp of red pepper powder

1 tsp of turmeric powder

Salt as per taste

For tempering

1 tsp of cumin seeds

2 dry red chillies

5-6 tbs of cooking oil/mustard oil

Method

Clean and cut ash gourd, potatoes in to long juliennes, little bit thicker.

Clean shrimps- deshell them and devein them. Marinate with turmeric powder and salt. Keep aside for 10 mints.

Heat up a fry pan, add 1tbs of mustard oil, and stir fry the shrimps for 4-5 mints. Take out and reserve to use up later in the stir/fry preparation.

Heat up a fry pan/wok/kadai, Add in rest of the cooking oil to it, add cumin seeds, dry red pepper, and let it splutter.

Stir/fry it for 1-2 mints at med-high flame.

Add in ash gourd and potatoes pieces/juliennes.

Add in red chilly slit in between and finely chopped tomato pieces.( you can add grated coconut as well.)

Add in all the dry spices- turmeric powder+red pepper powder+salt in a cup of water, mix it well.

Add this spices mixture to the above fried mix and keep on stir/fry for about 3-4 mints.

Let it cook for 10-12 mints at medium-low flame or till the potatoes turn soft. At this time add in fried spicy shrimp to above and mix it well. Take out and it’s ready to be eaten.

Serve and enjoy with warm cooked rice.

Happy Cooking friends and 

Thanks you for stopping by here and spending time with me all these 10 years of food-blogging !!

Shorshe Bhapa Bhetki/Siakap- Steamed Siakap with mustard seeds paste and Shubho Bijoya

How time is slowly slipping away from our hands like sand, the more I try to hold it tightly, it starts slipping away harder. Well this is time for you, and it never stops for anyone, it moves because it has to move, for that is what it's purpose is.

Past couple of days were spent in euphoria. Well after moving here in KL, I thought maybe, I will miss Durga Ma ‘darshon’, but here, I am again put wrong. Bengalis are everywhere, even in Kuala Lumpur. So, there is Malaysia Bengali association as well. I went, I saw and I was conquered. I was conquered with the ageless beauty of Ma Durga, her divine face and her aura.

We have now some great memories of Durga Puja in KL. We did our ‘pushpanjali’, had bhog, and saw ‘Sandhi Puja’, heard ‘Dhaak’ and saw ‘Dhunuchi’ dance as well. All things which makes Durga Puja so beautiful and festive. And, we were mesmerised with the ambience. OH! And not to forget – tried food made by local Bengali ladies as well in ‘Anando Mela’.

And since yesterday was Bijoya Dashami, the culmination of 9 days Navaratri festival, specifically last 4-5 days. Here wishing everyone shubho Vijayadashami, shubho Bijoya.

I have a fish recipe post today, and no sweet recipe this time.Shorshe bhapa Bhetki/Siakap/Barramundi, and this remains one of our favourite ways of making bhapa Mach aka steamed fish. Here is how we made it

Shorshe bhapa Bhetki /Siakap – Steamed Siakap with mustard seed paste

Recipe requirements- serves 3 people

 1 whole bhetki/siakap –cleaned and gutted – cut into 3 pieces

2 garlic cloves

6-8 red bird eye chilies/Thai chilies

2-4 tbs of brown mustard seeds

 1 tbs of cumin seeds

 1 tsp of red pepper powder

½ tsp of turmeric powder

 For marinating fish

¾ tsp of turmeric powder

Salt as per taste

3-4 tbs of mustard oil

  1 tsp of Salt or as per taste

Method

Clean siakap/bhetki fish pieces well in water. Marinate them with turmeric powder and salt and keep aside for about half an hour.

Fry the fish pieces lightly, just to get rid of the raw smell.

Soak mustard seeds for 1-2 hrs in water. After that grind them to make a paste with salt, cumin seeds, garlic and 3-4 Thai red chillies. You can use any other chilies as well.

Add in all the dry spices- turmeric powder+red pepper powder+salt in a cup of water, mix it well.

Add in mustard oil to the above spices mixture. Mix mustard paste with this spice mixture.

Prepare steel box which you will be using for steaming. Pour spice mixture with mustard paste and place fish pieces inside it.Cover it and put the box for steaming in a vessel filled with water. Steam cook it for 45-50 mints at medium flame.

Otherwise you can use electrical steamer. Steam cook the above for about 40-45 mints. I have used electrical steamer for the purpose. The timing can vary, please check your brand’s manual for fish cooking time.

Serve and enjoy with warm cooked rice.

Other Recipe post on Shubho Bijoya.

Shubho Bijoya with Dorbesh

Coconut and white chocolate truffles

Fig and Chocolate malpoa

jibe goja

Shubho Bijoya everyone.
Wish you all a very happy Dusehrah.

Chorchori and Sharodiya Shubecha

Autumn, this is that time of the year again. Every Bengali knows what it means, and how much importance it has in their respective lives. Some have nostalgic memories associated with it and some will continue making fresh memories with each passing autumn season. ‘Sharadoutsav’ is again reckoning from tomorrow with Shashti, the onset of Sharad kalin or Ashwin month Durga Puja according to Hindu calender. And with Durga Puja , a series of other festivals lining up now.

Puja invokes mixed feeling for me, makes me feel home-sick and happy as well. Although where ever we go, we find many places where we can get a glimpse of Ma Durga and absorb in Puja atmosphere. 

We do hope we can do this year as well. These 4-5 days, means – eating, cooking and more eating, get-together, outings and celebrating.

I have prepared a list of recipes for these special occasion.Yes most of them are Bengali recipes.You can have a look - here and an old post about Puja ramblings.

You all enjoy and have a wonderful Durga Puja holidays.

Today I have a chorchori recipe post with Ranga Aloo.Chorchori as it says, need no introduction. All you need is vegetables and stir/fry them and the vegetable medley is ready. This is eaten as first course. Here is how we made it ……..

Chorchori with Ranga aloo

Recipe requirements (serves 2-3 people)

2-3 sweet potato

2 medium size carrots

1-2 Cauliflower stalks

 2-3 medium size round brinjals

 1 medium size bitter gourd

1 medium size potatoes

 ½ tsp of turmeric powder

1 tsp of red pepper powder

 1tsp of freshly grounded coriander powder

Salt as per taste

 2 pinches of sugar

For tempering

1 tsp of panch phoron

2 dry red chillies

5-6 tbs of cooking oil/mustard oil

Method

Clean and cut potatoes, sweet potato, brinjals and carrots in to cubes.

Cut bitter gourd into cubes and marinate them with turmeric powder+ salt. Set aside in a separate plate.

If you are using vegetables stalks, like cauliflower, scrape the outer layer and then chop it into cubes. You can use other vegetable stalks as well cabbage, spinach or other green leafy vegetable stalks.

Heat up a fry pan/wok/kadai, Add in few tsp of cooking oil to it, stir/fry bitter gourd pieces for 3-4 mints at med-high flame, take out and keep aside.

Add in more oil and add panch phoron , dry red pepper, let it splutter.

Stir/fry it for 1-2 mints at med-high flame.

Add in carrots, vegetable stalks, sweet potatoes and potatoes pieces. Add brinjals pieces at the end.

In a small bowl  mix in all the dry spices- turmeric powder+red pepper powder+coriander powder +salt with bit of water and  mix it well.

Add this spices mixture to the above fried mix and keep on stir/fry for about 3-4 mints.

Now add in fried bitter gourd pieces and mix well. Splash some water over the stir/fried vegetables so that it doesn’t stick at the bottom.

Cover and let it cook further for about 8-12 mints or till the vegetables turn soft.

Serve and enjoy with warm cooked rice.

Happy Cooking Friends 

Shobayi ke Sharodiya Shubecha and Preeti .....Happy Durga Puja