Best Places for eating out in Kuala Lumpur -family friendly

I have blogged about best places for eating out options in Kuala Lumpur in my previous post. You can find details here. This is another part of that growing list of eating joints. Kuala Lumpur is a foodie’s paradise with so many options to choose and the list is endless.

This makes it difficult to pick and sort. Like previous post the only criteria for this post is also family-oriented, so I have skipped bars and pubs. Although Kuala Lumpur has its fair share of these places as well. Bukit Bintang, Bangsar and central Kuala Lumpur, especially near KLCC point, there are many bars and pubs. We haven’t been to those places, so can’t elaborate much and also we don't go out for eating on weekdays. But those are very touristy places and food price wise is little hyped.

There are some relaxing places in other adjoining areas, where food is delicious and well worth it. The satellite city Petaling Jaya is one such nice and lovely place with many good options of bars and pubs. Just to name a few- 1.The Roof which offers impressive 360 deg View from its rooftop arena just like the name suggests. 2. Dukes and Duchess-a neighbourhood pub with warm and friendly locals. In Bangsar – 1.Mercat Barcelona gastro bar serving Spanish.2 The Social and 3.Alexis bistro just to name a few.

Talking about local places – I should mention Masjid India and Brickfield, where one can explore various Indian restaurants as well.

Below mentioned eating joints are all family friendly. We have been frequenting couple of these places and are very much in love with them.

1.  Bala’s Banana leaf – Bangsar .This is another great place for local food served over banana leaf. They have pick, eat and pay options as well. I really liked their Madras filter coffee in small steel glasses. Price-$$
   
2.  Three little pigs and a wolf- Bangsar -Non-Halal – so what’s in a name? Everything. As the name suggests, it’s a non-halal restaurant. I haven’t tried the lunch menu as such. But really liked their café latte, cappuccino and varieties of cakes and desserts.
   
   They have a nice kids playing area with various toys and books for hyper active kids, while parents can enjoy their meal and also watch their kids play nearby all under one roof. Price-$$$
   
3.   Delicious- Bangsar village – This is one posh dining option in Bangsar village 2.We have tried their pasta dishes and they turned out nice and flavourful. Last weekend we even did a take-away of some desserts. Their chocolate brownie with walnuts and red velvet cake are really worth trying, especially the brownie. Price-$$$
   
4.  Manhattan Fish market– Mid valley shopping mall and Nu central shopping mall - Fish and I don’t need to add much. All the recipes are based on one main ingredient –fish. So, we have baked, poached and fried as well. We have tried their Greek inspired Mediterranean fish recipe and spicy baked fish which we found delicious. Their pepper mayo poached salmon burgers is one thing you should try if you visit this restaurant. Price-$$$
5. Kenny roger’s Roasters- Outlets at various places in KL – Berjaya times square and 1 utama shopping mall -Roasted chicken with varieties of sides. Coleslaw, mashed potatoes triple bean salad, crisp garden salad etc. Their Nasi lemak ayam is worth trying. Price-$$$
6. Bar B Q Nights– Jalan Perak- If you crave for kebabs then this is the place you should be visiting and plus point is it is very near to the main touristy attractions. In fact you can take a walk from KLCC Suria shopping mall to the this place but avoid doing during day hours .Nice and leisure stroll is recommended in evenings only. Their chicken reshmi kababs, malai kababs and various combo meal platters are worth trying. Price-$$$
7.  Ted Boy bakery- Bangsar – Coffee and bakery goodies are best here. Egg baked Shakshouka and their hearty breakfast options are well worth mentioning here. Price-$$$
   
8.  Absolute Thai – For a delectable Thai cuisine, you should visit here. Their spicy Thai Papaya salad and Pineapple fried rice, Pandan leaves chicken, stir-fried chicken with cashews, green curry, red curry and tom yam soup are worth trying. Price-$$$
9. O’Brien’s Irish sandwich – If you are craving for some delicious sandwiches, then this is one of the best places to have perfect hand-crafted sandwiches. Their triple club sandwiches and smoked salmon sandwiches are worth trying. Price-$$$
10.  Du Viet Vietnamese – Sunway pyramid – We came across this restaurant by chance when we were in Sunway pyramid shopping mall for ice-skating session.
    
    Traditional chicken and prawn noodles (Pho Ga Tom noodles), their ala-carte menu- lemongrass chicken
    
    stir-fried chicken with basil, Vietnamese sandwiches - Lamb Banh mi ,
    
    chicken banh mi are really delicious options over there.
    
    They have outlets in KLCC as well. Price-$$$
11. Sarvana Bhavan- Bangsar – I don’t need to write their menu, everyone is fully aware of the menu. I personally like small idlis soaked in ghee sambhar.Price-$$
12.   Delhi Royals – Fine Indian dinning option. This restaurant just like its many Indian counterparts in Malaysia has all the various orangey or dark or creamy and silky gravies that we can possibly imagine about Indian cuisine.Vegetarain recipes includes dal makhani and other paneer dishes. I was there with a group of ladies to attend a cookery show by their in-house chef on a particular day, as part of our Indian expat club outings. I personally liked the vegetarian kababs they served that day. Their chat varieties – papri chat and gulgappas are also worth trying. Price-$$$$
13. Yellow apron – sec 13 Petaling Jaya, PJ- Actually this is mentioned here as my daughter had a lovely get-together for her friend’s birthday celebration there. They all loved the high-tea party, serving bites of various snacks and cakes and tarts with drinks. A lovely and clean place to hang out and spend time with friends and family. Price-$$$
14.    Tokyo Secret- The choices for cakes and bakery makes my heart go gaga about the place.
    
    What not to like about it.
    
    Their Cheese Tarts are absolutely delicious. Price-$$
    
15.  Lavender- One of the most busy bakery joint in Kuala Lumpur.Their PJ outlet in 1 Utama shopping mall is a very bustling place.
    
    Allow at least half an hour even if you want to do take-away on weekends.
    
    Their breads, cakes, scones,puffs, tarts and various baked goodies are absolutely delicious and fresh straight from the oven. They have outlets in mid-valley shopping mall, 1 Utama shopping mall and in Pavilion shopping mall also. Price-$$
16.    The library Coffee bar – 1 utama shopping mall Petaling Jaya-  Grab a cup of coffee and a book and relax .Nice place to have a coffee break. Price-$$
    
17.  Sushi in mid-valley- There is a small outlet for fresh Sushi in Mid valley mall right in front of Tokyo Secret coming out from Garden’s mall entrance which connects Mid valley shopping mall.
    
    The options for Sushi and Inari are many and are very tempting. I have liked their Californian rolls- smoky salmon, avocado , sweet corn and cucumber rolls are worth trying. Price-$$
    
18.  ChaTime- If I don’t mention my favourite Chai outlet in Kuala Lumpur then the list is incomplete – Chatime in midvalley shopping valley. Personally I like their vanilla lite milk tea and basic chatime milk tea. They also serve various coffee drinks. Price-$$ 
    

Over these past years we have explored these various foodie places in Kuala Lumpur and liked it. This list is just an attempt to recall all the wonderful memories of Kuala Lumpur in one go and also if it help others to find good eating places, while living and working here as expats or coming here as a tourist, then the purpose of posting this blogpost is fulfilled.

Best places to eat in Kuala Lumpur- for family

We have lived in Kuala Lumpur for two years now. It seems like yesterday, when we arrived fresh in Kuala Lumpur with no clues how the city will greet us. We were still adjusting to the new routines here in our host country, exploring local vegetable markets and grocers simultaneously. It was not like easy cake-walk for us, but slowly and gradually we got a hang of this city and its people. With so many varieties of cuisine here, Kuala Lumpur is a foodie’s paradise. Its Malay , Chinese and Indian population makes this city such a thriving and lively place to be in.The cosmopolitan nature of this city means you can easily find high end eating joints at one side and on other side, local small vendors who home-cook food daily, start their small and convenient food-stalls during lunch and dinner hours and sell their home-cooked food. This contrast makes it even more interesting and enticing. We as a family don’t go out often during weekdays. But once a weekend, we do try eating out as it gives me a break from my daily cooking spree. I was thinking to write about Kuala Lumpur's food world, but I refrain myself from doing it from these past years, as I needed some experiences before I could write about this topic.

Here is our list of eating out .The criteria of all these places is one thing-family eating out, where they can sit , have a pleasant talk , spent some time and eat delicious food.If you happen to shop in Shopping mall , there are plenty of eating places one can go and eat.

I have listed good restaurants, local food places(some on a budget) and places where you can grab a bite and do take-aways as well, their food outlets as well.

Now to the list-

      Pappa Rich – Bangsar, Mid Valley Garden mall – tried the breakfast menu thick roti steam with butter+Kaya...…chicken satay , black pepper chicken siew mai , nasi lemak  with curry chicken, Char Kway Teo , Asam Laksa, Curry Laksa, Prawn mee ( my favourite), Ipoh Kway Teo soup with prawn and chicken slices,Hainan steamed rice chicken, Dessert-Cendol and drinks – coolers and iced beverages.Price-$$

      Chilies- 1 Utama, mid valley megamall- Mexican cuisine...Cajun chicken sandwich, Cajun pasta , prawn scampi pasta , Rancharo chicken tacos, Grilled chicken fajita trio( served with 3 flour tortilla + sour cream+Guacomole+salsa+pico de gello , all you need is to make your own fajita and relish) chicken enchilada,  Chipotle chicken fresh bowl ( Tex-mix), watermelon Margarita ( cocktail- those who prefer little spiked Tequila drinks) , classic Mojito, Bloody Mary etc and  I would rather go for Virgin Pomegranate Mojito( alcohol free) or watermelon juice, mango fizz, strawberry lemonade.…..they cater to specific food habits also , like we got chicken quesadilla in place of beef quesadilla as requested.Price-$$$

      Marco creative cuisine - 1 utama shopping mall – fine dining –Their pasta recipes - and dessert...creme brulee with white chocolate sherbet are worth it...Price-$$$$

I  dare you to try their squid ink Japonica rice. Anyone!!

   Mikey’s original New York pizza – mid valley megamall. We tried their Loco Mexican Pizza and chicken parmigiana. The view is also nice over there. You can eat and get to see people all across the shopping mall.Price-$$$

      Breakfast/ Brunch/ High Tea at Corus Hotel – The choice of brunch or high tea recipes are ample over here. A nice and fine dining 4 star hotel. For a nice brunch get-together they have Dondang Sayang Coffee house which serves all day along. The choices are varied – from continental to local Malay cuisine. The ambience is nice and warm. If you like to eat food in a good ambience and in relaxed way, suggest to have weekend High-tea there.Price-$$$$

  Pulp at Papa Palheta- Bangsar for coffee break. 

Their Hot chocolate is also delicious. I have written a review about this place as well here.Price-$$

     Secret recipe – what not to like about it. You can choose variety of pastries. Chicken satay ( Malaysian favourite recipe) , Thai style fried rice, Noodles in tom yum soup, curry laksa, Special seafood Mee Mamak ( Malaysian recipe) , it has good western menu choices as well and their pasta recipes are also worth trying – Pasta Arrabiata spaghetti , spicy seafood pasta medley and lasagne just to name a few are worth trying it.Price-$$

And the absolutely delicious dessert ( array of cakes and pastries- black forest, double chocolate pastry, chocolate brulee,capachino cheese  etc.) . 

Venue- the Midvalley shopping mall and Sunway Pyramid mall. They have branches all across Malaysia and also in Singapore, Indonesia and Thailand.

     Sri Nirvana Maju Banana Leaf – Bangsar – Kuala Lumpur food arena is not complete if you don’t go to these local banana leaf restaurants. Why they are called banana leaf, well food is served over banana leaf, what else. This is a traditional South- Indian food fair to be precise. Two varieties of vegetarian recipe dhal, then followed by non-vegetarian dish, dessert, drinks and poppadum. You can fill your tummy and heart both.Price-$$

     Rasa Uttara – Mid valley shopping mall – local Malay cuisine. We have liked their Nasi Goreng.Specially Ayam Rendang Uttara , Ayam Kari Kaptan.Price-$$

  ChatterBox – 1 utama shopping mall and Bangsar Village – Non-Halal – this restaurant serves one of the most delicious clay pot chicken we have eaten. Simple recipe but served warm every time we have ordered. Their vegetarian food menu is also nice.Price-$$

  Fahrenheit 600 – Publika shopping mall– Their pasta Napoli and Snow white recipes, mushroom chicken lasagne are worth trying. Their breakfast menu is also worth it..Price-$$$ 

Wong Kok – 1 Utama shopping mall, Petaling Jaya, Chinese cuisine- the options for choosing Chinese noodles recipes are plenty. Price-$$

Their black pepper chicken and rice is delicious.

Oasis Food Court in Mid-valley is worth a visit.You have display of many local food joints.Price-$

Food court in Pavillion Bukit Bintang- many local and international cuisine outlet at reasonable price. 

This was part -1 of the foodie journey in Kuala Lumpur, we will post second part in coming weeks.

This blogpost is our way of appreciating Kuala Lumpur and its magnificent food world and it’s cuisine. 

I personally have learned a lot of new recipes, terms and history about local food. I will keep writing about that from time to time.I have also blogged local recipes Belanak Fish curry-here, Singapore style beehun -here and -Prawn Mee soup-here and also with local ingredients Belanak Fish here , Ash Gourd here , Mackerel fish - here, Ong Choi Green leaves- here , Siakap fish - here Sunlady melon here.

I do hope this post will help all of you, who are new to this city and don’t know where to start their foodie journey.

Coffee Timeout - Pulp By Papa Palheta KL

One lazy Friday afternoon we decided to go for a cup of coffee near our vicinity. This café went unnoticed for a while. Pulp by Papa Palheta in Bangsar, Kuala Lumpur is very near to us. 

This designer café is tucked away in a residential neighbourhood, away from hum-drums of crazy shopping malls here. 

The crowd is mostly locals and some from the adjoining industrial area or the office going public. Most of them like to come and unwind after a day’s work in office during weekdays. 

And on weekend the general Instagram public will make a beeline for their coffee. Actually you can find them on weekdays as well. So, yes it’s a very lively and sought after place for coffee lovers and shutterbug crazy people.

I and dear husband were not expecting something out of the world there, but a nice and cosy atmosphere was a welcome change to our mundane routine. 

We got our share of coffee latte, flat white and hot chocolate with a brownie and banana cake slice.

We were satisfied with their blend of coffee. We are not very picky about our coffee either, so yeah for us it was just perfect.Dear daughter also liked her cup of hot chocolate.

We spent almost an hour there sitting, chatting and enjoying our cup of coffee and dear daughter with her share of hot chocolate, also kept both of us entertained with her enticing banters thrown in between.

They also serve big bites aka main entree and breakfast options, in case you have a very hungry and growling tummy. I haven’t tried any of those, so can’t elaborate on their taste and freshness. 

But I was impressed with their range of desserts to go with our coffee. They also house various varieties of coffee that you can buy from them. 

They also serve cold brews in case you like cold things. I was intrigued with their cold brew coffee latte, spiked with hazelnut milk, maybe next time it’s due for me.

The brownie was moist and soft, kind of melt in mouth and the banana cake slice was also fresh and soft. Their desserts scored well for me. In fact, I liked the brownie way better than the banana slice.

The inside of the coffee house reminded us about the old art printing press there.There were some apertures for brewing fresh coffee.

They have remoulded it into a café in the same art printing press premise about four years ago. The décor is nice. Although, it hasn’t got much of seating space as compared to the Instagram and hash-tagged public it receives day in and out. 

Pic Credit- dear daughter

I would suggest to go on weekdays, where you still can enjoy their freshly brewed coffee and sit with your favourite book without interruptions. Another issue is parking which on weekends seems a hassle. 

They also run coffee workshops on many days just in case you need to know all the details of coffee making procedures and coffee beans.

Picture Credit- Dear Daughter

Overall a nice place to spend some time with a cup of coffee with your friends and family in Bangsar, Kuala Lumpur.All pictures are captured with our smartphones.

Picture Credit- Dear Daughter

Please stay tuned for my best place to eat list in Kuala Lumpur for a family in coming weeks.

Choshi'r Payesh on Sankranti

The earth rotations evokes season, and with each passing season comes, the festivals that are particularly associated with that season. Winter, although proclaimed to be rather cold, kind of a villain in a film, but even then, there are many festivals, specific of these seasons which prepare us for celebrations. Last year in December we celebrated Christmas. Now it’s Lohri/Makar Sankranti/Pongal/Poush Parbon, actually these all are quite similar functions but with different names particularly region specific in India.

Wish you all a very happy Makar Sankranti, Poush Parbon, Lohri, and Pongal.

Being raised in a traditional family, those never-ending get-togethers, party and festivals, always sounded like a “Mela” to me. Every season has various festivals, and each festival was integral part of our family culture, even including Christmas. And once the New Year ushers in, it was soon time for “poush- parbon”, as in a typical, middle-class, joint Bengali family. Three days were important, every corner of the house was mopped and cleaned and then it was the usual routine of making various Pitha and pulley in our family kitchen. This goes same with my husband’s family. Although it was more rigorous, as it was so specific of Kolkata culture. For us probashi, it was lenient, in terms of cooking pitha or pulley.
My Ma-in-law observes Sankranti for two-three days. Each day a new type of pithey or pulley should be made, like- shoro Chakhali, ranga aloor pithey, Sedho pulley-pitha etc and must is nolen gur’er payesh.I have listed few Sankranti recipes over here.And Sankranti celebrations in my in-laws native’s place without nolen gur’er payesh, is incomplete. Now, My Ma who has  mix of both the world, I mean UP culture and Bengali culture, she makes Sankranti Khichuri and also one of the various pithey only on Sankranti day. For her, a Sankranti celebration is incomplete if she doesn’t make “Sankranti Niramish Khichuri” and “pati shapta”.

Today, I thought of sharing a long forgotten recipe, Choshi’r payesh.As it seems to me now with a vague memory, I can’t recall when was the last time I ate it, so forget about making it in my kitchen. Then I searched in internet, it added to my further disappointment.So, to be honest this is my first attempt of making choshi/chushi.As I can’t recollect the method, I called back home to ask my Ma to guide me with her recipe, while she was telling me about two possible way of making this. One was with atap chal/rice flour and other with khoya+maida.How ever, she is keen on making the choshi with khoya+maida, as it tastes more flavourful.

She herself has seen her grandmother – making “Choshi”- chushi, all from scratch, which obviously is a tedious process, as in those days, there was nothing called commercialization aspects of recipes. So, every home used to make home made rice flour or even making or shaping choshi with their hands. Once the Choshi were shaped and made, then it used to sun-dry. Once the choshi were sun-dried properly, on Sankranti eve or on one of the days during Poush Parbon, they would make Choshi’r payesh.Usually, it was first fried in ghee and when the milk has thickened with sugar or “nolen gur”, the choshi were slowly added to the simmering milk/kheer, finishing off with sprinkling crushed cardamom powder.My Ma has a very melodious and lyrical way of describing the act when the “choshi” should be added to the thickened milk in case it’s made with rice flour as once they are added , it tends to go soggy or fall apart in milk.Put the flame to med-high when you are about to add choshi   and ‘jokhon dudh ta “tog-bog” korey phute uthbe, tokhon chushi ke ashte korey dudh e chere dite hobe,anch ta bondo korey, er por chapa diye rakhte hobe.” (Ok I don’t need to translate that.)

That was a long process, and time –consuming affair. These days, when I don’t have much time on my hand, like many of you, I would suggest make it with “ready-made choshi” which are now easily available in various grocery stores in Kolkata during these Poush- parbon days. And in case you don’t have access to ready-made choshi, then read ahead and try to make it in your home kitchen. If a novice like me can do it, so you can.

Since I have made it with Milk powder+maida, I will just put a note about the Rice flour choshi pithey.All the process of making choshi pithey remains the same except just not making it with rice flour.

Note about Rice flour Chushi Pithey

Take about half cup of rice flour and knead it with lukewarm milk. After the dough has started to collect well, it will be soft to touch. Now divide in two portions. Roll each portion with the help of your palm and shape it like choshi. After the milk has thickened, add in sugar or nolen gur if using it. Let it dissolve completely. Fry the choshi in ghee, just barely to give them a nice golden colour at low flame. Add them in the thickened milk, cover and let it simmer for few minutes. Switch off, and let it cool.

Now to the method which we have made- (My Mother’s recipe)

Choshi’r payesh

Recipe requirements

For the choshi 

• ¾ cup of milk powder
• ¼ cup of maida/ flour
• Or 1 cup of khoya+4-5 tbs of maida
• 800 ml or  2 ½ -3 cups of whole milk roughly
•  3-4 crushed cardamoms
• 5-6 tbs of sugar or to taste or Nolen Gur as per taste
• 3-4 tsp of ghee

Method

Chushi making and shaping

• In a mixing bowl, mix in milk powder+ maida. Knead them well, with lukewarm water. Or you may use Khoya if you can get it fresh as that is what my mother uses it.
• Now after it starts collecting well, divide the dough in to small portions. With clean hands, roll each portion in to a long rope, use some flour if the dough is sticky.
• Each rope can then further be divided into portions. Roll each portions in to the shapes as depicted in the “how to shape picture”. Now usually at this time the Choshi is roughly 5-6 cm. You can go ahead and make it with this much long choshi. As you can see, I have further reduced the length to roughly 2 cm.Now put them to air dry for about an hour.Unused dough freezes well, and in case you want to fry them all, do so and store in fridge, consume within 2-3 days.Ok to be precise, if you can shape  like "Orzo pasta shape"  then that is nearly perfect.
• Make other choshi similarly. Do not hurry, take time to roll the choshi, and shape them with gentle hands. The smaller they are chances are they won’t break in the thickened milk.

Now to making  payesh with Choshi

• Meanwhile you are making choshi, put the milk on heat, Crush cardamoms, and add in to the simmering milk. When the milk has reduced (which at least require 30-35 mints at med-low flame, and stirring in between ), add in sugar.You can also add in nolen Gur, which gives that rustic touch to Choshi’r payesh.And I don’t need to write about the flavor.
• Put a fry pan on heat; add in ghee/oil. Now fry the choshi on low flame, just barely giving them a nice golden to brown colour.We require about ¾  cup of choshi or two handfuls of home-made choshi.
• When the sugar has completely dissolved, the milk tends to get thinner, even though it already has thickened earlier. Don’t fret; continue simmering another 10-15 mints. You will see the milk starts thickening again. At this point add in the fried Choshi to the thickened milk. Few minutes of cooking and stop cooking it further. Let it cool.
• Refrigerate once it gets cooled; consume within 2-3 days. Enjoy the choshi’r payesh.

This is absolutely divine in taste, and if you can make it with nolen gur, I really don’t think, I need to write further.

Note-

Choshi’r payesh -the recipe above is how our home makes it, I don’t claim it to be traditional, as the traditional process is time consuming. If you are making choshi pithey payesh, then make it with rice flour. Although personally I will prefer the taste of choshi payesh, if choshi is made with khoya or milk powder.

Happy Cooking and have a  Happy Sankranti and Poush Parbon.....

Sojne Data Charchori- Drumsticks and Vegetables stir/fry

These days I do often make charchari, as I find them nutritious and healthy.This drumsticks or sojne data charchari has well balanced fusion of other vegetables as well, like tender cauliflower leaves, sweet potato, brinjal, carrot and radish.Although sometimes I do even add fried bori/lentil dried dumplings which turn out even more delicious.The basic rule that suits me is mix and match the vegetables and to ones own choices of vegetables.I have seen while growing up how my Ma and then after my marriage how Ma-in-law would be paring vegetables in chorchori, although somehow I do not decipher to that.How do you choose and pair vegetables in charchori/labra, would love to know more about that?

Anyways, I am sure most of you while grocery shopping must have come across many varieties of potatoes. Just to start off there is King Edwards potato, Russet potato, Maris Piper potato, Red potato, white potato, Yukon gold potato etc.It is estimated that there are 4000 types of potatoes that are being currently cultivated and among them 80 varieties of potato is commercially cultivated in UK – more here in Wiki.With these many choices one tends to get confused if not clear about the varieties of potato.
Maris piper and King Edwards potatoes are considered "main crops" as they are harvested in  late summer or early autumn ,with the potato skin is quite firm and they are little bit floury or starchy. Some are good when made as jacket potatoes like Yukon Gold Potatoes, and some are good when roasted like – King Edwards potato.
Actually texture of potato varies-1. Floury/starchy, 2.waxy/boiling and 3.All purpose types-which are in between..
In starchy potatoes -they tend to fall apart after being cooked, and they do absorb butter/oil more.
Waxy Potatoes -they can hold up their shape even after being cooked or boiled so best if they are used up in soups or potato salad.
The in between- all purpose potato -have less starch and they do tend to fall apart quite less as compared to starchy ones- good for stir/fry recipes like this sojne danta Bengali Charchari. Russet is a highly starchy potato.
Most of the times I do tend to pick red potatoes which tends to hold up shape after being cooked so it must be less starchy more like waxy. While Yukon gold potato and Maris piper are the all purpose potato- good for stir/fry, salad, soup, jacket potato, mashed potato etc…
Charlotte –slightly waxy new potato – the skin is not firm yet and are the earliest ones  or the “new potato” ,which we all know as “noton aloo” in Bengali ,is the first most choice for making aloor dom.In UK most of the time I tend to pick up King Edward and Maris piper potato as they are “main crop” and are available mostly throughout the year, and living in US I used to pick Yukon Gold or russet potatoes. Although this time one can even see packets of potato marked “new potato”, they are absolute delight as in Russian Potato salad or may be roasted whole or our very own traditional Bengali Aloor dom.here a recipe with Yukon Gold Potatoes, and also with Baby New potatoes.........

In Indian stir/fry recipe if it calls for using potatoes- the best economical varieties are the White Potatoes,-although Russet potatoes, King Edwards and Maris piper potatoes can also be used. There is an excellent post on varieties of potatoes here...

Potatoes are excellent source of carbohydrates and our stir/fry recipes are incomplete with out them. Do include them in your day-today meals along with fresh green vegetables.

Now to the recipe

Sojne Data Charchori-Drumstick and Vegetables Stir/fry

Recipe requirements(serves 4-5 people)

• 2-3  long drumsticks/sahjan/Sojne dan’ta
• Tender cauliflower leaves chopped about two cups
• 1 carrot
• 1 medium size potato
• 1 sweet potato/ranga aloo
• Half radish
• Brinjal  or any other vegetables
• Seasoning
• ¾ tsp of turmeric powder
• ½ tsp of red pepper powder
• 1 tsp of salt
• ½ tsp of sugar
• 3-4 tbs of mustard oil

Method

• Clean the vegetables and cut in equal size. Trim the sides of drumsticks shave off the skin and then chop into 2 inch pieces.
• Cut carrot, radish,sweet potato, brinjal and potatoes in equal size.Take off tender leaves of cauliflower and chop them roughly.Wash and clean in running water to discard mud or dirt.
• Now put a saucepan to heat, and then add mustard oil.
• Now add in panch phoron, dry red pepper. Let it splutter.
• Now add in washed and chopped vegetables. Keep on stir/fry for a minute or two.
• Then add in all the seasonings-turmeric powder, red pepper powder, salt and sugar.
• Add in little bit of water-about 3/4 cup, mix well all. Now cover it and let it cook for about 10-15 mints or till the potatoes are cooked.
• Open the cover, mix in with the spatula, mashing the potatoes a little bit for the semi-dry or “makha-makha” texture for the chorchori.

Note-

This is best eaten with warm cooked rice. Although I do like it with roti/chappati also.

Sometimes I do tend to add fried bari/wadi/ sun- dried lentil dumplings...
Other recipes-
Preoccupied's Sojne data charchari with mustard seeds paste...
Ahaar's -Labra with brinjal and sajne data
and more here
Sajne data and Aloo torkari ..
Bori sajne data diye Pona mach'er jhal

And before I end this post, let me share some more snow pictures with you..Please click on the picture to see enlarged picture......

Usually we end up walking to school, this is bit tiring for us but still it re-vitalize the senses and we love to be up close with nature.

The perfect setting for the play "Snow-white"....although we recently watched Adventures of Tintin -"The secret of the Unicorn"..absolutely a roller-coaster family movie and felt like missing out some fun, even if we blink our eyes.The story kept us all captivated and everything was happening very fast.If you liked reading Tintin comics then this should not be missed.

Happy Cooking Friends