Turkey Meatballs and Mushroom Rice Pilaf- Kofte and Mushroom Pulao

 We have been witnessing obnoxious level of summer heat in UK, with past couple of days being extremely hot. This reminded me of Indian summer and the only respite, I can think of is torrential rain showers. The rumbling clouds came hovering on few evenings and played their part in bringing down the temperature momentarily, only to disappoint us again with rising temperature next day. Wednesday being one of the hottest day of this summer season. The scorching heat has made everyone feel the heat, even the trees, birds and bees are not spared.

This is another effect of climate change and we need to adjust with it along with Covid. This virus has made us all chaotic and going restless, claiming victims with immense suffering and with economy taking a plunging fall across globe.Among all these, there is a place where we may find some solace, to each to their own. Please keep doing those things which brings mental diversion from negativity happening around us.In this pandemic era, we need to hold on to our patience level and act with caution. Keep safe and follow local guidelines where ever you are placed in the world. 

Yesterday evening, it was a welcome change with heavy rainfall leaving a pleasant relief from humidity and scorching heat.” Sawan” or monsoon is a special season in India, rain itself evokes so many emotions. Food and poetry have been integral part of Monsoon season in India. 

I just happened to listen to these “Thumri”- Jamuna Kinare Mora Gaon and "Kajri" Sawan Ki Ritu to replicate the same ambiance from back home. The pitter-patter of raindrops on window panes amidst rumbling clouds and these heart wrenching Thumri Gayaki enthralled the night for me. After this soul music, it is now time for some soul food as well.

 Now let’s talk about the recipe

I have made these turkey meatballs a fortnight ago. These meatballs are regular in our food menu. We make spaghetti with meatballs with them often. I have used them to make Kofte curry as well. So, you can guess its versatile nature and its very adaptive. You can even stuff them in Pita and serve with hummus as well.

I have made kofte and mushroom pulao this time. I sometimes add whatever vegetables I have in my pantry to make pulao even more filling and nutritious.These meatballs freeze well. You can make big batches and freeze them in freezer. These stays fresh for about a month. I won’t recommend using them after a month as its home-made with no preservatives. There are many other possibilities with these turkey meatballs.

I have used Turkey mince, but you can replace it with other red meat mince. 

Now to the recipe

Baked Meatball and Mushroom Rice Pilaf- Kofte and mushroom Pulao

For Meatballs/Kofte (Baked)

Recipe requirements (Makes 18-20)

 Turkey mince – 750 gms

2-3 tsp of tandoori masala

1 tsp of coriander powder

2 tsp of red pepper powder

2 tsp of freshly crushed whole black pepper

1 tsp of garam masala

1 tsp of salt

2-3 tsp of fresh lemon juice

¼ cup of Besan/ Bengal gram flour

2-3 tsp of cooking oil

Method

Take out turkey mince from the packet in a big mixing bowl. Clean it with running water, but do not break the mince slab while cleaning. It will be nice if you can squeeze out excess water from it once you have cleaned the mince. Pat dry with kitchen towel to soak up extra moisture.

Add in tandoori masala, coriander powder, red pepper powder, garam masala, and freshly crushed black pepper and salt as per taste.

Add in lemon juice to the mince. Add in besan and cooking oil.

Now with clean hands, mix all very well. Keep on kneading just like you would do for making atta dough. When it starts to collect well and no sticky, the mixture is ready. If required, you may add some more oil.

Cover the mince mixture and refrigerate for 2-3 hours.

Preheat an oven at 175 deg C.

Line up a baking tray with foil.

Divide the mixture into equal parts. I ended up making about 18-19 turkey mince balls out of it.

Bake in for about 25-30 mints. Take out and let it cool.

This will be added later into Pulao.

It can be refrigerated also for future use.

 Pulao - Rice Pilaf

Recipe requirements (serves 2-3)

1 large cup of long grain Basmati rice

2 cups of chopped mushroom

3-4 tsp of biryani masala – refer this recipe

1 tsp of red pepper powder

4 tsp of rose water

3-4 tsp of ghee

 3-4 tsp of cooking oil

2 tsp of grated ginger and garlic paste

1 large onion finely chopped

3-4 green cardamom

2-3 black cardamom

 ½ inch cinnamon

2 tsp of whole black pepper

1 tsp of salt

Method

In a big pot, cook rice with ample water till they are ¾ done. Just like al Dente as in pasta. Drain the starch. Add in ghee and 2 tsp of biryani masala powder and slowly fluff with a spoon.

Now in a big wok or a pot, add in cooking oil. Temper the oil with freshly crushed cardamom, cinnamon and whole black pepper.

Add in grated ginger and garlic and finely chopped onions. Fry them well for about 4-5 mints, till a nice aroma hits your nose.

Add in dry spice powders- rest of biryani masala, red pepper and salt. Mix well. Sprinkle bit of water.

Now add in baked meatballs and chopped mushrooms and coat with spices well.

Now add in cooked rice in that pot, mixing slowly, making sure Kofte don’t break out.

Sprinkle rose water all over it.

Cover the pan and cook at low flame (at Dum) for about 8-10 mints.

Take it off and let the rice pilaf/pulao sit in for about 1-2 hrs.

Serve with boiled egg and raita. Enjoy.

Other Kofta recipes from this blog

Kale leaves Kofta curry

Green Banana Kofta Curry

Lauki Kofta Curry

Keema Kofta Curry

 Let me also wish my fellow countrymen a very Happy Independence Day in advance.

Phirni - a sweet recipe

We were craving for some sweets for a long while. Phirni is rice pudding with a difference, the difference lies that the rice is grounded and then made into a paste unlike normal kheer where rice grains are used. To me taste wise phirni is a smooth and evenly flavoured pudding with kesar and rose essence water.

I was running short of time, so thought of using rice flour, instead of the whole process of soaking rice grains and then grounding it. This saved me some time as well. Rice flour is easily available these days in many supermarkets and every city has their own chain of supermarkets. You can easily spot them in Indian supermarkets here in abroad.

To the recipe now

Phirni- Sweet Recipe

Recipe requirements

4 and half teacups of whole milk

½ cup of rice flour

½ cup of sugar

2-3 pinches of saffron strands

3-4 tbs of rose essence water

2-3 green cardamoms

Method

In a cup of whole milk, dissolve rice flour slowly and if needed add more whole milk to form a lump free smooth mixture. Keep aside.

In a heavy bottom pan, add in rest of the whole milk. Crush some green cardamoms and add in to the simmering milk. Let it come to one boil. Lower the flame and add in sugar. Keep on stirring.

Now add in rice and milk mixture slowly, stirring and mixing well to make sure it doesn’t stick to the bottom of the pan. Phirni requires constant mixing otherwise the pudding will have lumps.

After about 10-15 mints when the sugar has dissolved properly and the milk mixture will start thickening. Take it off from the flame.

Add in rose essence water and stir once again. Garnish with saffron strands.

Set in individual moulds and chill in fridge for 3-4 hrs. Phirni is best enjoyed when it’s chilled.

Garnishing can be any types of nuts as well.

Wishing a very Happy Eid who are celebrating. Enjoy and have fun. Eid Mubarak!!

Pomfret Fish Curry- Ikan Bawal curry and Lemon Rice

We have been wanting to make Pomfret fish curry with South Indian influence for long time. So, made this pomfret fish curry and lemon rice.This was really a nice variation for our Bengali palette. Simple ‘mach-bhaat’ turned out something lip-smacking and delicious supper for us. Here is how we made both….

Pomfret Fish curry / Ikan Bawal curry

Recipe requirements (serves 2-3)

2-3 pomfret fish  

1 large tomato

3 cloves of garlic

8-10 shallots 

Spices and seasonings

1 tsp of turmeric powder (½ tsp of stir/fry and ½ tsp for rubbing fish)

 2 tsp of red pepper powder

 ½ tsp of coriander powder

 1 tsp of salt or as per taste

3-4 Thai red chillies

5-6 tbs of mustard oil

 1 cup of coconut milk

 Curry patta 12-15 leaves

Method

Clean, and cut pomfret fish. Clean the fish stomach as well. Cut into half.

Rub in fish with turmeric powder and salt. Keep aside.

Heat up a fry pan, add 2 tbs of mustard oil, add in pomfret fish and stir/fry them for about 3-4 mints flipping sides as well. Take out in a separate plate/bowl.

In that fry pan itself, add more mustard oil, add in chopped garlic and Thai red chillies. Add in curry patta/leaves.

Now add in chopped tomato and shallots as well. Keep on stir/fry for about 7-8 mints at medium high flame.

Now add in turmeric powder, red pepper powder, coriander powder and salt. Sprinkle little bit of water and keep on stir/fry.

Add in fried fishes.

Add in 1 cup of coconut milk and water depending upon the consistency of curry. Don’t add much water if you want a thick gravy. As we were going to have with lemon rice, I thought little bit of gravy is required. So I added coconut milk and water in equal proportions.

Cover and cook for 8-10 mints or till fishes are cooked through well.

Take out in a serving bowl. This goes well with warm cooked rice or with lemon rice.

Lemon rice

Recipe requirements (serves 2-3 people)

4 cups of cooked rice or 2 cups of uncooked rice

¾ tsp of turmeric powder

1 tsp of salt

3-4 tbs of cooking oil

For tempering

2 tsp of chana dal

 2 tsp of white urid dal

2 twigs of curry leaves or 10-12 leaves

1 tsp of mustard seeds

2-3 dry red pepper

½ cup of raw peanuts

 2-3 tsp of lemon juice

Method

Soak rice grains in water for about 10-12 mints.

Cook rice in a big pot with water. Sprinkle turmeric powder into it and mix well. Leave it to cook and drain the starch once rice is cooked. Keep the pot open, do not cover .Let the vapour/steam escape. Add in lemon juice and mix gently.

Now in a big enough fry pan/kadai, which can hold entire rice content, add in cooking oil.

Add in peanuts and fry them for couple of mints.

Now temper the oil with mustard seeds, dry red pepper, Urid dal and Chana dal.

Add in curry leaves.

Now add in cooked rice grains and slowly mix in the rice with the above tempering mixture.

Cover and leave aside for half an hour.

Serve with fish curry. This is absolutely aromatic and delicious.

Happy Cooking friends........

Of This and That - Some Musings

This will be my last post for 2016… It’s raining heavily outside, sitting down with my laptop on our dining table, occasionally I glance through my balcony doors to look far ahead, but the visibility is zero. I made a glass of chilled iced lemon tea for myself...Music playing in the back ground, you know those ageless and soul-soothing old Hindi songs – like one from film ‘Anupama’. December makes me feel cold inside, although the temperatures outside will defy all things winter has to offer here. There is nothing as such a typical ‘winter’ in Malaysia – rain and sun-shine all through the year. How I longed for the coldness, winter has to offer and the white snow clad houses and streets, is a forlorn story here.

But even in those scarcity of true feelings for winter, we created a space in our heart which made us believe, yes believe, that these last few days of 2016, this festive spirit will linger on. We have put up a Christmas tree just like we used to do in UK. 

Warming up our cold hearts, this tree reminded us to believe in everything about life- whatever the challenges, obstacles one may face, believe in yourself – this will pass through. We have made it so far, hopefully we will keep doing so in future as well. In all those challenges, we should not forget about all the blessings which god has bestowed us all. Pause for a moment, take out time from your busy schedules and please count all those blessings. The true spirit of festivals lies there.

The shopping malls are all decked up and busy here with beautiful Christmas decorations and huge Christmas trees and people shopping for their near and dear ones. We usually sit down on those numerous benches inside shopping malls and watch the world go by leisurely. 

There will be people shopping on the likes of Gucci/Prada/MK / Miss Selfridge/ Topshop/Zara and what not, in those numerous shopping malls, during these last few days before Christmas. But to me Christmas, or for that matter any festival, is all about togetherness of family and friends. Gifts are just add-on like cherry on top of an assembled black-forest cake.

Couple of days back, we had a long weekend, so, dear daughter called up her few friends from our residential-complex and had a mini-Christmas snack party. 

The home was filled with the warmth of their girlie-chat, laughter and fun. Time flies and even before I realize, these girls all in pre-teen age are ready to create their own stories, just like we did decades ago.

Since these are holiday time, I thought instead of doing a recipe post, a proper menu post will be more helpful.

The snack- menu had chocolate cupcakes, cucumber and mozzarella cheese sandwich, baked chicken drumsticks and roasted spiced potato wedges with plenty of cold drinks.

There was another platter which we had on Sunday - roasted potato and orange sweet potato, tofu fried rice, baked spicy salmon steak and California rolls (this one is a type of  'Sushi'- store-brought though)…And there was plenty of litchi mock tail as refreshments.

Recipe for Oven- Baked Salmon Steak

Requirements

Salmon steak pieces- 4-5

Spices

½ tsp of turmeric powder

2 tsp of red pepper powder

 2 tsp of coriander powder

1 tsp of cumin powder

½ tsp of cardamom powder

½ tsp of cinnamon powder

 1 tsp of black pepper powder

Salt as per taste

Method

Take all the spices in a big bowl and mix in well.

Now rub spices all over the salmon steak pieces.

Cover and keep it in fridge for about half an hour.

Now preheat an oven at 175 deg C.

Place the salmon steak pieces over a baking tray and put that in the middle rack.

Bake for 30-35 mints. Take out serve hot. These are absolutely delicious.

Roasted spiced potato wedges have the same spices as listed above. The only addition was mustard oil and chili flakes to marinate them well.Bake the potato wedges at 180 Deg C for 40 mints.

Cucumber Mozzarella sandwich- Layer thinly sliced cucumber over buttered sandwich bread and then top it up with grated fresh mozzarella cheese or cheese slices. Press the sandwich and viola ready in jiffy.You can use tomato as well.Tomato and Mozzarella is another great combination.

Tofu Fried Rice

Requirements

 3-4 cups of cooked rice- for 3-4 people
you can use brown rice as well

 200 Gms of extra firm tofu

2 tsp of thick soya sauce

1 tsp of oyster sauce

1 tsp of red pepper powder

1 tsp of black pepper powder

 3 tsp of grated fresh ginger
 1 stick lemon grass

 3-4 tsp of soybean oil/ or sesame oil

Method

In a big wok/fry pan, add in oil. Add in firm tofu pieces and fry them at high heat for about 3-4 mints.

Take out and keep in a separate plate.

Add in grated ginger, cut lemon grass  and any vegetables you would like to add- I have used carrots and tomato finely chopped. Toss well and cook at high heat for 3-4 mints.

Add in all the sauces and spices listed above. Adjust salt.

Add in fried tofu and coat well with spices and sauces.

Now add in cooked rice and mix well. Serve and enjoy.

These recipes can be found in archived posts here…

Nutella-and-chocolate-cupcakes

Baked Chicken - Kalmi Kabab style

Oven-baked chicken-tikka

Some other Christmas recipes

Couscous-and-dried-fruits-stuffed Chicken

Chocolate Swiss-roll-recipe

Apple fritters with toffee-sauce

Black forest cake

Cheesecake recipe

So, here is the end part for this post.

You all have a great festive time.

Happy Holidays, Merry Christmas and have a Happy new year …….

See you all in new year 2017…Welcome 2017....bye –bye 2016…..

Lemon Rice - Our Way with lemon grass

The weather is slightly turning cooler over here in Kuala Lumpur with occasional rain and heavy downpour, much needed break from scorching summer days. As school holidays have started here, I have to find ways to keep my daughter engaged .Today as we were going for a walk, it started to rain heavily, luckily we had an umbrella with us. Since we were sharing one umbrella between us, no matter how hard we tried, we were still getting wet. While my daughter was holding the umbrella for us, I was holding our grocery bags. She says she doesn’t like doing grocery- ‘’not at all’’ as her words quoting here, it’s just that she is doing it for me only, to give me company and also to help me carrying things. I really don’t know, how suddenly my eyes became moist, and my vision blurred, as I saw a young girl, who soon will be starting her secondary school education, trying to hold the umbrella properly,so that her mum doesn’t get wet…... Where does the time flies, and why?

Lemon rice is one such fragrant way of making delicious rice. We often make it, sometimes also with fried peanuts. However I have found out that the rice which are pre-cooked turns out more nicer and fluffy. This time my slight variation was addition of lemon grass, and this is a hidden gem, as this gave that extra and nice aroma to the light, fluffy rice grains. Here is great variation of lemon rice with lemon grass. I am sure this can be great as a crowd puller in small-gatherings.

Lemon rice – our way

Serves 3-4 people

4 large cups of cooked rice

½ tsp of turmeric powder

1 tsp of salt

3-4 tbs of cooking oil

For tempering

2 tsp of chana dal

 1tsp of white urid dal

2 twigs of curry leaves or 10-12 leaves

1 tsp of mustard seeds

2-3 dry red pepper

 1 tsp of lemon juice

Lemon grass- 1 twig chopped roughly

green chillies for hotness

Method

Soak rice grains in water for about 10-12 mints. Discard water and sprinkle turmeric powder. Mix in rice and turmeric powder and leave aside for 5-7 mints.

Cook rice and drain the starch.

Now in a big enough fry pan/kadai, which can hold entire rice content, add in cooking oil

Temper the oil with mustard seeds, dry red pepper, urid dal and chana dal.

Add in curry leaves and chopped lemon grass. Add in lemon juice.

Now add in cooked rice grains and slowly mix in the rice mixture.

Cover and leave aside for half an hour.

Serve with yogurt or any gravy type dishes. This is absolutely aromatic and delicious.

Happy Cooking 

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.....

Salmon Fish Biryani and about million hits

Now that cupid is working hard, aiming precise with his invisible arrows today, God knows (but then he is already a God, I guess) How much he had to sweat it out hard, past one year in making those artistic and beautiful arrows in solitude, decorating it with flowers, scents and what not, not to forget, to keep track of the log –book where names of those fragile earthy targets are written.And when it hits, those fragile earthy targets- that is us the mortal beings, most of us living their life very peacefully up until now and in routine, all hell I mean heaven broke upon us.A sudden weird feeling, butterfly in stomach and fish in sky..Ok that was gross…poor souls never will come to know how, what, when and from where it happened , a vicious I mean pleasant  cycle once you are in, it’s difficult to get out…..

 And then after a tiring, action-packed day, once he is done with his share of aiming and targeting, lets do hope he gets to eat some chocolates and drink wine for himself as well, relaxing and quitting the day as sun sets in, realizing he is responsible for the increasing demands of commercialized items viz- cards, chocolates, wine and roses and many more just like these. I guess he is similar to “Arjuna” from “Mahabharat”, being excellent in an art form known as archery –‘dhanur Vidya” seriously…..Arjuna with his killer bows killed evil and saved mankind while Cupid strikes his arrows when he thinks he should without any logic.Yes, I guess that’s why love is beyond logic and always will …..the moment you to try put logic, love is lost…..

Ok I know people will moan about me for not feeling mushy-cushy about it.So, let me tell you I do like, in fact I adore YRF movies, as when they are in season like mangoes...they sell promptly…Wish Cupid takes notice of those movies and watch some Hindi films aka DDLJ, DTPH, KHNH, KKKG, SOTY (oh these are all short forms of YRF films) …..And realize even we are not that different …..so observing for not being different and in sync with the entire world, ok at least half of the world today  …

Here is salmon fish biryani for you and your family and that is what I think perhaps is appropriate as of now.Cakes, chocolates and all that jazz can wait and if not then perhaps it’s time to have a visit to the local bakery promptly.

Just to add I did make a blueberry cake minus all that cream or layering up, don’t ask me what is the significance and co-relation between blueberries with V- day, I just happened to pick those extra lot and I had to use it up before it goes kaput, so saving them, was indeed on my mind..Hope the family and especially dear husband likes it..In short and in simple.

Now to the recipe for fish biryani

Salmon Fish Biryani

Recipe requirements

4-5 salmon fillets or 600 Gms of salmon

1 medium size purple onion

4 fat clove garlic

Quarter inch fresh ginger root

 1 tomato

1 tsp of coriander powder

½ tsp of cumin powder

2 tsp of any biryani masala powder

 2 tsp of red pepper powder

1 tsp of salt or as per taste

¼ cup of cooking oil

½ cup of yogurt

For rice

2 cups of basmati rice

½ tsp of oil

½ tsp of salt

3 cloves

Half inch cinnamon stick broken into small pieces

4-5 green cardamoms

½ tsp of biryani masala

Method

 Marinate salmon fillet with salt and half the quantity of red pepper powder in a shallow bowl.Keep aside for half an hour.

 Put a large deep bottom pan, handi or what ever you will use with 5-6 cups of water over stove-top/gas.Add in 3 C’s;cloves, cardamom , cinnamon.Add in salt and oil.Let the water come to a boil, and then add in soaked up rice.Sprinkle some biryani powder over it but then this is not necessary.Cook it up ¾ or better half way through.Drain off the starch,put the rice in a flat plate and spread it out to cool off.

Now preparae the masala for biryani

Heat up cooking oil in a deep bottom pan or handi /dekchi if you are using it.

Add up onion, ginger and garlic.Fry them for about 3-4 mints.Add in finely chopped tomato.

Now add in dry powders- red pepper powder, biryani powder, coriander and cumin powders( I use Shan brand, but it depends on personal favorites) .Now add in salt, splash some water so that the masala don’t stick to the base of the pan.

Keep on stir/fry at med-high flame.After about 6-7 mints it will turn into dark in colour.Now add in marinated salmon pieces.Coat the fish very well with the masala.Lower the flame and let it cook for about 5-7 mints.

Meanwhile whisk in yogurt with half cup of water well.Take the pan off the heat, add in yogurt, mixing it as you keep on adding, carefully not to tear off the fillets.Once the entire thing is mixed up, put the pan again on flame.Let the fish cook through well in this masala gravy say about 7-10 mints at medium flame.Taste and adjust spice and salt.

Now time to layer up fish biryani

In an oven proof dish, layer the half -cooked rice first, then salmon fillets with the masala, and again some more rice over it and then lastly cooked fish.Add in deep fried onion in between and also finely chopped coriander.If you like the flavor of kewra essence/pandanus extracts  then sprinkle some drops over the final layer.And I do sometimes add in cashews +raisins as well.It’s all personal choice to dress it up even further.

Cover the oven proof dish with aluminum foil, put the dish in the oven and then bake further 10-15 mints at 175 deg C.Turn off the oven and let it sit in there.Personally I have always tried to put it to rest for at least 2-3 hrs before we eat it as this way the flavours gel much better.You can have it with mint raita or any other raita.

Recently the blog got it’s million hits..Yes blowing my own trumpet here – last week as I happened to check the counter – it read something like this 1,000,341 hits…now I don’t know what this implies, but then again , page hits and reading blogs, is totally a different thing.It took me more than 7 years to reach this phase, please understand that I don’t blog-hop much nor the blog has it’s own domain, nor I am that active in other social/virtual networking, and rarely host blog-events, and top it all, I do go hibernating many times unannounced- right, sometimes even a year long. 

So, what ever little this blog is noticed or being read, is just because of the lovely people like you, who read this blog again and again.Remember blogging these days is in a dying form, all thanks to other virtual networking alternatives and if you don’t communicate, it will not be easy to write again and again here….

Anyhow lets hope we continue doing things we have done it in past …that is, sharing our family recipes with you all so that you try them out in your kitchen as well.Learning is a life-long process and sharing the knowledge is always satisfying.Well thanks for coming here and making the blog as part of your life even it meant just for glancing it through or spending merely half a minute here.

It’s  raining outside and wind blowing fiercely, making horrific sounds here as I am typing this post.God knows when it’s going to stop as we are now mostly confined to home.Lets hope we do have a relaxing weekend,a midst all these chaotic weather here...

Anyhow thanks to all of you for coming here and reading this blog.Enjoy rest of the day folks, have a lovely weekend everybody.

Happy Cooking Friends 

Soya Nugget Red Bell Pepper Raisin pulao with Soya Methi Sweet Corn Sabzi/curry

Past couple of days, are cold here, well what can you expect in winter other than cold days, perhaps some snow, we are not that privileged group of people yet, while it snowed in many parts of London and in UK, we are still waiting.

This soya nugget pulao cooked with Red Bell pepper, Sweet corn, raisin and a side-dish of soya nuggets methi sweet corn sabzi can be enjoyed anticipating some snow and if you are tired of Christmas shopping and want to deviate doing something else, then perhaps you can give it a try someday. This Pulao is very delicately flavored, a mild one-in fact the spices that goes in it, are obviously the daily spices that you all add in making everyday cooking. Mix and Match the vegetables to develop new recipe and can include sausages in place of soya nuggets to make non-veggie pulao as well. Now I would really  like to know how it goes if you add sausages or in fact meatballs in pulao. Couple of months back I did made a pulao with left-over chicken kabab or roast chicken pieces -Here and the outcome was very surprising as it all blended so well.Oh! But this post is a vegetarian affair and let it remain that way; let’s not complicate the topic here.

Actually for making pulao, I do feel there are no set rules, although stove –top method works best, but then sometimes I do bake it in oven, all wrapped with aluminum foil. 

This recipe is about stove-top method of making pulao. Over these years I have realized that many times the rice that goes into making pulao or even biryani do make some difference. Many times the temperature the rice is cooked, how much water is added and the duration of cooking. But please don’t ask me to be specific, as I do things mostly by my instinct here in my kitchen. So I really don’t like to get into technical details much, well I am not a technical person either.

If you need any more clarifications, do ask in comment section, I will try to answer as per my skill level and to be honest I am not an expert, just learning, all these and many more other things day by day. Well that includes, knowing about Snow-Leopard and Clouded Leopard, and that Romans also ruled in many parts of Britain many centuries ago, and that Cleopatra liked wearing red lipstick which were extracted from bugs and red ants!!, this courtesy my daughter.

In a nutshell the recipe has been written for you with a picture to validate that it has been made in my kitchen.

Now to the recipe part

                        (Soya nugget bell pepper raisin pulao/ rice pilaf and soya methi sweet corn rasa sabzi/curry)

Soya Nugget Methi/fenugreek Sweet Corn sabzi/curry

Recipe requirements(serves- 3-4 )

• About a large cup of cooked soya nuggets
•  1 bunch methi/fresh fenugreek leaves
• 1-2 cups of sweet corn 
• 1 medium size onion
• 2-3 large garlic
• 2 tsp of grated ginger
• ½ tomato
• Seasonings and phoron/tempering/
• 1 tsp of cumin seeds
• 2 tej patta or bay leaf
• 1 tsp of red pepper powder
• 2 tsp of coriander powder
• ¾ tsp of turmeric powder
• ½ tsp of cardamom powder
• ¼ tsp of cinnamon powder
• 1 tsp of salt
• 1 tsp of sugar
• 4-5 heaped tbs of cooking oil
• 2-3 tbs of cream
• 4-5 heaped tbs of cooking oil

Method

• Wash methi/fenugreek bunch and separate leaves from shoots. Blanch them for couple of mints, till they shrink and release water.
• Cook soya nuggets according to package directions. Or you may put soya nuggets in microwave safe bowl with enough water, and microwave it for 2 mints. Leave aside for 10-15 mints they will turn out soft.
• Now chop onions, garlic and grate ginger. Chop tomato as well.
• If you are using frozen sweet corn, then put them with ample water and microwave it at high for 2-3 mints or till they turn out soft.
• Now to the making of soya nuggets methi sweet corn curry
• Heat up a saucepan/Kadai, add in cooking oil, add in cumin seeds, tej patta.Let it crackle a little bit after 1 mint.Add in finely chopped onions/ginger/garlic. Fry them for 3-4 mints at med-high or till they turn nice brown.
• Now add in dry masala- turmeric, red pepper, coriander, salt, sugar, and cinnamon and cardamom powder. Add in about quarter cup of water. Add in chopped tomato. Keep on stir/fry for about 6-8 mints or till the oil starts to come by sides.
• Now add in cooked soya nuggets, sweet corn and blanched methi leaves. Add the water which comes after blanching methi to the above. Taste and adjust everything.
• Keep the lid on, cover and let it simmer at medium flame for about 10-15 mints and if required then add in 1/2 cup of warm water if the curry tends to become dry, although tomato will be adding it's share to the gravy as well.
• Add cream at the end and mix well. Sometimes I also add 1 tsp of ghee at the end of making this sabzi/curry. Reserve little bit of cream to decorate later on.

Soya nuggets Red Bell Pepper and Raisin Pulao/Pilaf

Recipe requirements(serves 3-4)

• 1 large cup of basmati rice/jasmine rice/sona masoori/gobindo bhog
• 1 large cup of cooked soya nuggets
• 1 large red bell pepper
• 1 cup of cooked sweet corn
• 1 cup of raisin
• ½ cup of yogurt
• Seasoning
• ½ tsp of red pepper powder
• 1 tsp of salt
• 2 tsp of sugar
• ½ tsp of cardamom powder
• 2-3 tej patta
• 3 cloves
• 2 cardamoms
• Few strands of mace
• 3-4 tbs of cooking oil

Method

• Wash the rice and soak it for 10-15 mints while you chop red bell pepper and cook soya nuggets and sweet corn in microwave.
• Heat up a saucepan; add in tej patta, cloves, cardamom and mace.Fry about 2 mints.
• Then add in chopped red bell pepper, soya nuggets, raisins and sweet corn. Keep on stir/fry them for 3-4 mints.
• Now add in rice and add in dry ingredients-red pepper powder, cardamom powder, salt and sugar.
• Now add in yogurt. Mix well - do not stir vigoursly otherwise the rice grains will tend to break.
• Add in 2 cups of water to the above. Or check this pulao post for detailed method of baking in oven , but the recipe is with yakhni and is a Chicken Yakhni Pulao - Here.
• Cover it and let it cook at medium flame. When the water is absorbed; shift the saucepan covered and let it cool on dining table.Squeeze in 1/2 tsp of lemon juice and add in a dab of butter at the end.Cover` it.

Have and serve soya nuggets pulao with soya methi.sweet corn sabzi/curry.

Happy Cooking Friends and have lovely weekdays........

M'ete'er Amish Khichuri- Lamb Kaleji/Liver Khichari

We anticipate each weekend so to unwind our self little bit during that period; And who does not, right? So, many plans are chalked out for the outings, get together etc, which we will be perhaps doing during a particular weekend. And then when finally you reach that end, everything goes kaput with severe weather conditions and rain lashing all over,disappointment strikes hard. This weekend it was rainy, cold and gray most of the time and coming to think of it, it doesn't put a nice picture unless one is tuned to the weather, which over a period of time we do have become, but a warm sunny day is far better than gray,cold and rainy day.”Rain –Rain go away, come another day” is all that is now playing in my mind.

Anyhow whenever gray weather retorts to our vicinity, we like to make warm and comforting one pot meals to slightly jazz up our rather mundane day. And this maete’r Amish khichuri- liver khichari  was perfect way to warm up our rather cold,rainy and gray afternoon that day.

Lamb liver or chicken liver or mutton liver is one nice addition in this khichuri recipe and also is a great source of iron . Although we know khichuri ranna is a "niramish" affair, but whenever we tend to add onions and garlic the equation do get changed. And even more change is observed when one tends to make it with meat/mutton or chicken.

Lamb liver or mutton liver ,needs little extra time to cook as compared to chicken liver; whatever is available,it can be used in this recipe.Many a times I do like to add cooked chicken pieces as well. Now over these years I am little skeptical of eating lamb meat here in abroad, but someday will definitely try cooking "Amish khichuri" with lamb meat, for the time being its lamb liver khichuri or M’aete’r Amish khichuri for all of you.

M'eate ‘r Amish khichuri- Lamb Liver Khichuri 

Recipe requirements (Serves 3-4)

• ¾ cup of mong dal
• ¼ cup of rice
• 1 tomato
• 1 cup of frozen green peas
• 2 tsp of grated ginger
• For seasoning and phoron/tempering
• ½ tsp of turmeric powder
• ¼ tsp of red pepper powder
• 1 tsp of salt
• 2 tsp of sugar
• 3 cloves
• Few strands of mace
• 2 cardamoms
• 2 star anise
• 2-3 tej patta or bay leaf
• 1 tsp of cumin seeds
• 2-3 dry red pepper
• 3-4 tbs of mustad oil
• For the preparation of kaleji/m’aete/liver
• About 200 Gms of kaleji/liver/m’aete-mutton or lamb or chicken liver whichever is available
• 1 purple onion chopped finely
• 2-3 garlics finely chopped
• 2 tsp of grated ginger
• 1 tomato
• 1 tsp of red pepper powder
• ½ tsp of turmeric powder
• ¾ tsp of salt
• 2 tsp of coriander powder
• 1 tsp of cumin powder
• 1/2 tsp of cardamom powder
• 1/2 tsp of garam masala
•  2 -3 tbs of Mustard oil
•  2 tbs of ghee at the time of serving

Method

• Put a saucepan on medium heat, fry mong dal for 5-6 mints or till they turn golden to light brown in colour. Wash them well in water. Wash and soak the rice in water.
• Add about 4-5 large cups of water in a big cooking pot/dekchi/handi/or big flat bottom saucepan. Add in bhaja mong dal. Let it come to a boil; discard the white froth forming now. Let it simmer at medium flame/gas/hob mark 6 or 7.Add in rice half way through. Personally I tend to add just after 5-6 mints mong dal is cooked.
• Now add in turmeric powder, red pepper powder, salt and sugar. Let it cook at medium flame for 7- 8 mints.
• Meanwhile we will prepare the lamb/mutton or chicken  kaleji/liver/m'aete.
• Heat up a saucepan, add in mustard oil, and temper/phoron  it with chopped onions, ginger and garlic. Add in chopped tomato- add in turmeric powder, red pepper powder, cumin powder and coriander powder,cardamom powder, garam masala and salt.Add in liver pieces.
• Let it cook covered for 7-8 mints or the liver has just turned soft, overcooking liver may turn it out rubbery, so check in between.
• Now to temper/phoron the khichuri/khichdi.
• In a heated saucepan, add in mustard oil, 1 tsp of cumin seeds,dry red pepper, tej patta, cloves, mace, cardamom,star anise and grated ginger. Fry them at medium-high flame for 3-4 mints. Now add in chopped tomato. Cook till tomatoes turn mash able and oil coming out by sides.
• Add this tempering to the simmering pot of khichuri.Add in frozen green peas.
• Cover it and let it cook further for 8-10 mints. Check if the dal-rice can be mashed well by taking few tsp of khichuri in a bowl. Stop the flame and let it remain covered. Adjust the seasoning by tasting, if required salt or sugar then add in now.
• Now if you like little runny khichuri or with gravy,then you may like to add in lukewarm 1 or 2 cups of water also.
• Many a times I do like to add in half cut potatoes in to the pot of simmering khichuri, this way they turn out soft and then take them out and mash it well with ghee and red chilly flakes or green chilies.This way, our side-dish is ready as well.
• Add cooked m'aete/liver to the cooked khichuri and mix well. Keep it covered and let it simmer for 3-4 mints.Serve and enjoy.

.
Note-Vegetarians can use cauliflower and green peas or sweet corn.And many times I do tend to add in cooked chicken pieces as well.If you like lamb meat, then cooked lamb meat can also added in place of lamb liver or chicken liver pieces.

Happy Cooking 

Chicken Chick Pea and Sweet Corn Pulao

The onset of autumn invokes a sudden gush of chill inside, kind of making you awake from your slumber and prepares you for the winter ahead. Couple of weeks ago, I took out our winter clothes. I had seen my parents how earnestly every autumn, they would take out all woolies, blankets and quilts/rajai/lep, from store room or attic and then they would sun-bathed them for the entire day out on the terrace of our home.

We would say that “ro-od poano” in Bengali and in the night we would then snuggle up, with the warmth of that sun-bathed quilt or blanket. Trying to relive those moments, I did put the winter coats and jackets on hangers and placed them on drying lines and put them near the balcony window of our apartment. Now as a small knit society building, we are not allowed to hang clothes outside in our balcony. But thankfully there are couple of windows in our apartment and the one giant balcony door from where sun-rays stream in, striking beautifully against the wooden floor. All this winter season provided if it's sunny and shiny,I have decided whenever I will see the opportunity to do this, will do it again.

Anyhow, and no matter how hard I try layering up myself with warm clothes and clinging on to the old monkey cap I have, whenever I see barren trees and branches, I start to feel the cold even more. Oh it’s the Bengali in side me who is afraid of winter nothing else!! Jokes apart but to be honest winter is the most glamorous season also. You know when you see a lady or a gentleman wearing classic coat with matching scarf and gloves, you know it will fathom a lot of attention. All eyes glued to it, gives you kind of a Casa Blanca moment, blown away. Anyhow glamorize or to de-glamorize yourself is a personal choice and one should always follow ones heart even if the outside world feels the other way, but at the same time maintaining a sense of decency.

Somebody told me couple of years ago “Cooking is also an art” just like dressing up oneself !! The way you choose the freshest of all ingredients, carefully chop and cut it, then stir/fry it at appropriate temperature and then choosing the cutlery to serve it...It all conjour upto the grand finale or the product that you are making or cooking for.”

And sometimes when you want to quickly finish doing your “piece of art” and also do not want to compromise on creating healthy meal, which should also satisfy the artist inside you, then one-pot meals are the best. Don’t know about you, but for an everyday cook like me “pieces of art” means edible food or a normal meal you can cook in comfy of your home with the freshest ingredients available in your panty. I wouldn’t say I don’t like to explore, making exotic cuisine but to me a one pot meal or a dal with warm cooked rice is far better than those exotic ingredients which creates a dish never heard of.

I have always liked one-pot meal , once made then served quickly and ready to be eaten, from saucepan direct to serving bowl or plate. This chicken, chick peas and sweet corn pulao is one such one-pot meal.

Now to the recipe

Chicken Chick peas and Sweet corn pulao

Recipe requirements( Serves 4-5 )

• 1 and half cup of basmati rice/gobindo bhog chal/sona masoori
•  2 cups of Roasted chicken breast or niblets pieces- Recipe here
• 1 can of chick peas or 2 cups of pre-cooked chick peas
• 1 cup of sweet corn
• 1 medium size tomato
• 1 medium onion
• 2 garlic
• 1 tsp of ginger grated
• For seasonings and tempering
• 1 tsp of red pepper powder
• ½ tsp of cardamom powder
• ½ tsp of cinnamon powder
• 1 tsp of salt
• 1 tsp of sugar
• 2-3 dry red pepper
• 2 tej patta or bay leaf
• 3-4 cloves
• 2 cardamoms whole
• 2 star anise (optional)
• 2-3 tbs of cooking oil/sada tel

Method

• Soak the rice in water for 10 mints then wash it properly with water about two to three times. Drain the excess water.
• Chop tomato, onion, garlic and ginger. Pre- cook chick peas in pressure cooker for two whistles or you may use chick pea from cans. Put the sweet-corn kernels with enough water in a microwave-safe bowl and microwave at high for 2 mints or till they turn soft.
• Now heat up a saucepan, add in cooking oil, add in dry red pepper and tej patta, cloves and cardamom and star anise.
• Add in chopped onions, garlic and ginger.Fry till the rawness is gone about 4-5 mints at med-high flame.
• Now add in chick peas, chicken roast pieces – (For the recipe of roast chicken, you can find details Heree ) and sweet corn. Add all the seasonings- red pepper powder, cardamom, cinnamon powder, salt and sugar.
• Now add in tomato and keep on frying till tomatoes turn soft and pulpable.If required splash some water over it.
• Now add in rice and coat well this mixture over rice. Do not stir/fry vigorously, use a gentle hand and try to stir just few times otherwise rice grains will tend to break.
• When the rice grains become shiny and all the masala is coated well. Add in about 2 cups of water or put the level of water at least two fingers high above the rice mixture level.
• Let it cook for about 10-12 mints or till the water is absorbed. When the rice has swelled up absorbing the flavor and water, switch off the gas/turn off the hob and transfer the saucepan to cool off. Let it sit there for half an hour and then open the saucepan lid. Sprinkle a tsp of lemon juice now and mix well.
• Transfer this saucepan to the dinning table now. You can even make this pulao beforehand and reserve it to serve later on. Just reheat this in oven at 175 deg for 10 mints, covered or microwave it for 3-4 mints. I would suggest oven reheat method is better than microwave reheat method for pulao.
• Any raita or a gravy based curry like Shahi Korma , makes it even more filling and great meal accompaniments.

Hope you all had a lovely Thanks Giving Day and today hopefully you all in US are gearing up for the "Black Friday".Enjoy this weekend...

And thank you all for being part of my small world and encouraging me to write more with your kind words here.

Happy Cooking