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Wednesday, September 5, 2012

My Paris Diary- Part-1


Le coup de foudre- oh! you all must be wondering what? It means love at first sight in French. Yes we fell in love with Paris,at first sight that we don’t know but we did eventually or were destined to do so.And it’s a kind of a feeling that keeps growing inside us, even after the so called rendezvous ended couple of weeks ago.So, before I almost forget everything about kind of that "Eureka trip", let me start typing it all from the beginning.Actually whenever we travel, we like to roam around just like this post and the one which will be followed after this post.This time I am going little overboard about Paris, reasons hopefully understood.You all have to be little patient with me this time.Hope you will like reading this as much as we like visiting and roaming in Paris.
Alrighty!! see even my English is going over-board here, talk about French influence.
From walking down the narrow streets of Montmartre or climbing up the steps that lead to Sacre-coeur or sitting quietly in place des Vosges, admiring the old architecture and strolling past the Maison de Victor Hugo. Or just enquiring about the roads/bus in Paris to locals. Little did we realize that these were slowly getting encrypted into our memory database.Oh! yeah our memory is just like a database and it's up to us how we want to make use of it.



( Gare Du Nord Train Station)

When we first set our feet in Paris, there was utter confusion in our minds. First of all the language which we were not familiar with, and then we were traveling with kid. I started having doubts over our decision of not traveling in groups or taking up a tour service. We were confused but not clueless. We treated it as our opportunity, more to do with being adventurous, to explore the city with a fresh approach- our own approach.

The way we would other wise like to stroll in our home city Kolkata. But then if you really want to feel the vibes of the city, you have to live like locals. It says if you are in Paris live like a Parisian. We rented a service apartment and it was like just extending our home and carrying our home to a holiday. So, each day when we came back to our apartment, we knew we have some time to relax and prepare meals which we like to eat and it also serves the purpose of understanding the life of local Parisians.



(  A street across Gare du Nord station)

While traveling in Euro star which saved our time, a kind of a thrilling experience gripped us, crossing English Channel and that too in 20 mints and deep into the sea. Now it gives me chill just thinking about it, but when we were in the train, we didn’t even felt like we were doing kind of,some out of the world stunt. It appeared very usual, just like crossing a normal, dark tunnel while traveling in trains back in home.


That historic path crossed in utter euphoria. There was this young girl probably in her late teens in our coach; she was clicking every moment travelling in Eurostar. The moment it entered the English Channel and the moment train entered French Border and probably even more with her father, her brother and her mother. Even the food which they were sharing, talk of excitement, I guess as compared to her zest, ours was very little though. Wow! It must have been some kind of special moments in her life. I, on the other hand was sitting, watching the world go by, my old habit. There was two lovely lovey-dovey couple drinking red wine in true spirit, slowly whispering to each other, cracking jokes and then smiling to each other. Then there was a helpless mother and a confused father, with two cranky kids besides them. So each time whenever there were pressure gap ( very few times though) our ears would tend to get blocked, and then those cute kids would go loud, crying their hearts out. A look into parents's faces, and I can see our past years in them. Well friends you will also cross this stage, don’t bother, hang on, we understand.



And then an elderly couple, on an unspoken cold war which developed probably after their children left in search of job, married life, home etc. I can see the empty nest-syndrome there and it was so evident. Husband while digging his head deep into his laptop for the work, looks like he was going to attend some official meeting. And while wife trying to strike a conversation, offered a cup of coffee, and somehow it ended up spilling all over that poor husband. That made me; somehow wonder was it an accident or a deliberate attempt to seek attention. It left him murmuring in pain and then the teenager boy sitting right in front of them, with a burnt foot; well some of the hot beverage did spill on his poor feet. And then a frightened aunt of that teenager, sitting right in front of me, awe struck what should be done now, or was she recalling why she took the initiative to pick her nephew and then go ahead on a holiday with her sisters family members. Well that was some kind of experience unusual of travelling in European trains for me. Our holiday had already started even though we were yet far away from Paris. Every body had their own reasons to be in Paris, they all need a good holiday break to revive, relive and replenish energy.

Our destination was Gare du nord.Nord rail station has one of best gothic architecture. There are streets; I mean cobbled streets just along the station, and where one can catch many city buses which will take you to every corner of city, but let me warn you, buses do take lots of time as compared to metro.And in case you are not in hurry, and would like to have a view of the bustling city life , then hop on to these buses.These even will let you know your destination prior of arriving there, flashing next stop and time to reach up there.So sit back and enjoy the ride.

( A good old bistrot- Au Baroudeur, just across the Gare du Nord rail station, start your day with morning cup of tea or coffee here and a simple breakfast)

Across the cobbled street, there are numerous bistrots and brasseries to start off your day with a hearty breakfast or end your day with a hearty meal, chatting and relaxing with friends and family.
French people love to mingle with each other in these brasseries before they call that's  it , "it's the end of day".Dining in Paris gives you many opportunities to explore local cuisine and food.There are many bistros - these are very simple places with  wooden chairs or rather cane chairs, in or around a zinc bar, and there will be a blackboard placed just outside to let you know the menu, but it will be all in French.The main criteria which works for these bistros is creating a homely atmosphere.
Then there will be many cafes where one can pick up a quick coffee or relax with various cold drinks, even a mug of beer or a glass of wine.
Then are the brasseries - with all the show and glitz, so you may occasionally catch wearing white apron waiter  serving the signature dishes of that brasseries.They retain their splendid lamps, glass cupolas and brass coat racks and the food being served is very traditional, picture below.

( One of the many brasseries in Paris,actually is a very popular one "Cafe de la Paix"- you can even find more Here in wiki)

We did our grocery shopping from the "Leader Price" just three to four blocks away from Gare de Nord.I was excited to pick and feel the local produce, my better half S says he has relished one of the best Pears so far, all tasty and juicy. It was little difficult to find things we were looking as all things in French. I asked for help from one of the locals about cheddar cheese, and she pointed to a pack of three shredded cheese pack, I again asked – pizza/pasta , with this she burst into a sweet smile, and nodded her head. Walking past the dairy aisle, I was confused, my better half S asked one of the helper who incidentally was from Pondicherry, well many have migrated to France from Pondicherry, as we all know Pondicherry was couple of decades ago was a French Colony. So, milk became – plait, and Yogurt became – yourt. Once we did finish our grocery shopping, it was time to go back to our apartment. We did this time with metro.

Paris has one of the most well networked metro services. What makes it easy to navigate is that they have numbered their metro line service- from line-1 to line-14, and then the RER service also in main alphabets- A, B, C, and D, all we need to remind ourselves about the direction. A day pass called as mobilis day –pass gives you ample opportunity to explore the city unlimited time. But since we were traveling for more than one day, we were told that Paris Visites pass might come handy for us. And yes it did. It saved our morning effort of again and again purchasing day pass. Paris Metro is like a mirror to Paris, once you step inside a metro station or train; you come across the diverse ethnic and multicultural face of Paris. After our mean of traveling and getting around was sorted out, now it was time to explore the city with our own pace and method.And also there are other means to roam around in Paris - see these cycles parked neatly.

(  Cycles to explore the city, actually many Parisians prefer these over traveling in car or bus)

Day -2 we were tired, and yes still sleepy, but we knew the entire day that we will be going to spend in Disneyland will be one life –time of our opportunity to feel and live those cherished moments, especially for our kiddo. I made a quick breakfast of green bell pepper/onion and tomato scrambled egg, and also was croissants, cereals +milk  which S picked from a nearby Monoprix,

( Monoprix- a departmental shopping store and our saviour )

when he went out later in the evening solo ,to know more about the local place  while we ( me and our daughter A) stayed back in our apartment. Then in the morning,  assembled a quick, whole meal bread sandwich with tomato and olives red sauce, tiered up with onion/potato sabzi (I had already chopped the vegetables the other night) with loads of shredded salads- carrots, lettuce, celery and purple cabbage, and shredded cheddar cheese. To be honest I was not interested in eating out much, occasional cold coffee, croissants and pastry or ice-cream or a simple breakfast was fine for us but we avoided eating out our lunch or dinner.And  so we packed in our lunch every day, and it was convenient also, as we were on the go most of the time and it saved our time.


( Yeah we reached finally to the main park, crossing main street USA- well that too in France!!)
My daughter A was excited when she first saw the Disney –pick-up bus from Gare de Nord( can see in the picture above in background). The short journey towards Disneyland was even more enticing; because of the route- it passed along the banks of river Seine with many astonishing and breath-taking Gothic architecture, monuments and modern buildings.

( Palais de Justice across River Seine)

While our pick-up bus was heading towards the highway, we were again feeling sleepy; when we woke up after our power nap, we were delighted to see the giant entrance from where it goes towards the Disneyland.
Moments of fun, what maddening crowds surrounded us; it was like a never ending vast sea of people, coming all across the globe. We decided to start our journey from main Disneyland Park. We crossed the Main Street USA, along both the sides are many eating joints. We were enjoying a scoop of Ben and Jerry Ice-cream each, which we picked up from Gibson Girl Ice-Cream parlor and then we started slowly walking towards the main castle entrance.

( Entrance to Fantasy-land in Disneyland Park )

We did spin around in Le carousel de Lancelot, and then the Mad Hatters tea cups, and then last ride was “it’s a small world” which was beautiful amalgamation of decorated dolls from around the world. All the rides had some waiting time of 30 to 45 mints to 1 hr. And we were running short of time. We did our lunch while sitting in one of the Park benches just right next to Rapunzel podium, watching the maddening crowd to get a picture with Rapunzel.


Our visit to fantasy land ended on a park train rides, which took  us to adventure land. There are more stories about Disneyland, and if I keep on writing about it, it will not finish. One last prominent , kind of cherry on top was meeting personally with Minnie the mouse, our daughter A was delighted, little shy of course , but when "Minnie the mouse" called on her to come near and stand next to her, it was one life-time moment for her. I am sure once she grows up, she is going to remember may be even some day,will recall this splendid moment.


                                                                                (  Disneyland Train)



Walt Disney Studio Park, is more to do with adventure and thrill, if you are into Cinema and the art of making cartoons, it’s one of those great experiences one can never let go. Fun-filled thrilling adventure - The Tower of terror which we didn’t and of course Studio tram Tour- behind the Magic. But we really and thoroughly enjoyed “Animagique”.




(Walt Disney Studios Park)

While coming out of the park exit/sortie we look behind just to remember all the moments, and all of them flashed in our glittering eyes.
No doubt about why people flock to these dream lands created by Walt Disney, a mere cartoon film and cartoon creatures can fill in so much happiness in millions of hearts across the globe. So, when we sit back in a dark theater with a bag of popcorn to watch these cartoons films, we now know how much efforts goes into making a cartoon film.And we have started appreciating the art of making cartoons which is a very creative work.



Day-3 – While we were tired and exhausted by the walking and then queuing, waiting periods for rides in the Disney Park yesterday, I had a quiet moment all by myself early in the morning, while S and A were deep asleep, I happen to get a lovely early sunrise view from our apartment window.

I stood there, resting my head and shoulders leaned over the arched wall of the window, just admiring and absorbing the view.


( Sunrise view from our apartment)

On one side was this highway, very busy all day and night along and the other side was this magnificent sunrise view.Even the night view from our window was splendid especially the highway.




While we were getting ready to go out exploring Paris even more.
 I prepared our breakfast and then hurriedly pack our lunches – this time it was hummus and zucchini/potato/onion sabzi -veggie burger with loads of shredded and chopped salads which we picked it up while grocery shopping.

( our lunch- Hummus- zucchini/potato/onion sabzi veggie burger)


We took metro towards Champs the Mars and got off at Bir Hakeim.The Eiffel tower quarter is the most visited place of Paris, and why not.An engineering masterpiece by Gustave Eiffel.The tower was inaugurated in the year 1889.

( The famous Eiffel Tower) 



There is river Seine across the road from Eiffel tower flowing south-west out of Paris. And then is Trocadero quarter which lies on the elevated northern bank of the Seine River. There is Champ de Mars – is an open green field that starts off the Eiffel tower corner. We sat there about half an hour, feeling and then absorbing the vibes. We then took a bus towards Arc De Triumph.

( River Seine)

While it was such a lovely sunrise to start our day, we didn’t know that it was going to rain heavily later on that day. It started pouring heavily and we waited while sitting under the Arc de Triomphe,admiring the intricate and minute work on the walls of the arc.Actually under the arc, is the grave of unknown soldiers who died during WW-I, a undying flame is always put on to remember their sacrifices, reminds me of "Amar Jawan Jyoti" in Delhi.


( Arc de Triomphe)


The Arc de Triomphe, is in the middle of Charles-de-Gaulle, better known as place de l’Etoile, a giant roundabout. The arch was begun by Napoleon in 1806 in homage to his Grande-Armee, completed by Louise-Philippe in 1836.

( Such intricate carvings on arc)
 We really were very tempted to climb up the 234 steps to have the Paris aerial view from top of the arc, but somehow we let go off the idea.
While walking towards the George V metro station in avenue des Champs- Elysees- towards western end ,we came across a Nespresso Café, where we cooled off with iced cappuccino and our daughter with three flavored ice-cream sundae which obviously had Belgian chocolate as one flavor. That street is the most bustling quarter of the area with major clothing brands outlets, top fashion boutiques.This quarter or the Champs-Elysees is used mostly for all the celebrations.Parisians celebrate new years eve and also military parades are held here.


( Notre Dame)

We caught the metro and then went to see Notre-dame cathedral in Ile de la Cite.The cathedral with its well intricate carvings, Gothic architecture, stands out firm against the blue sky. What magnificent view it has.

( Notre- Dame Architecture)

This cathedral began in early 1160 under Bishop de Sully and was completed around 1345.Napolean crowned himself as emperor here in 1804.If you have time then don’t miss the carvings on the façade- the depiction of “Day of Judgment”, “crowning of Mary by Christ “ and right one “depiction of Virgin enthroned”.There is also very prominent is the gallery of kings- 28 statues of Judean Kings.
After going inside, there is striking darkness which gets interrupted by stream of purple light, whenever we would cross the fabulous stained glass windows.


Our dear daughter also lighted a candle just to eradicate all the darkness that surrounds us. May be someday she will go back again there and light another one. You may not know that Notre-dame is heart of paris.There is a bronze star at the west door, “kilometer zero”, from where the distance of all the main roads in France is calculated.


We sat there probably half an hour just to imbibe the pulses. And from there we started walking towards left, crossing the bridge (probably there are many of them) that connects Ile de la Cite to other parts of main land Paris. We kept walking until we reached this fountain.


From there we started walking straight towards Jardine du Luxembourg. Meanwhile walking, we came across this book outlet and many more like these.




People throng to these places to purchase many books, mostly in French, wish some of them were in English but why expect that in France.
On our way walking towards the magnificent Jardin du Luxembourg, we came across these also.




"Au Pains",now if you are in France and you haven’t tasted these pains, you have done nothing.And have a look at those giant Croissants, with almond flakes, now who would resist such temptation.

Have a look on the neatly stacked baguettes with different types of fillings. A normal working class Parisians survives on these and who says these are boring. They are very versatile and easy to pick as you go or are in move.






On our way walking towards the magnificent Jardin du Luxembourg, we came across these, Au Pains in one of local bakeries. While we picked up Pain au Raisin- a popular French breakfast food, we kept walking, relishing these Au pains ( actually it’s a buttery pastry to be precise) and if you can believe me, they are not greasy at all, kind of light , ok don’t want to go into details now, makes me feel hungry again. And on other day picked millefeuilles , another yummylicious pastry And coming to chocolate au pains which are pains filled with dark chocolate are another popular pains especially with kids, and who says with kids only , even we enjoyed it a lot. Every day we would have our freshly baked French Pains/pastry and croissants as part of our morning breakfast menu which we would pick daily from Monoprix near our service apartment.

Jardin du Luxembourg, a magnificent garden with plenty of metal green chairs to sit and relax. This garden is perhaps can be coined as “lungs of Paris”. Many sculptures are scattered around the park.

( A Pond and a fountain in Jardine du Luxembourg)

Jardin du Luxembourg is towards south of St.Germain is located in 6th arrondissement and is near to Sorbonne University, is a magnificent garden with plenty of chairs to sit and relax. This garden is perhaps can be coined as “lungs of Paris”. Many sculptures are scattered around the park. These lovely gardens belong to the Palais du Luxembourg, which now houses the French senate, but this was originally built for Marie de Medicis, Henri IV’s widow. On glorious summer days they are crowded and flocked by people all across Paris. You can even see all the way round in the park green metal chairs where people do sit and relax. There is a café a few steps east of central pond in case you like to unwind with a cup of coffee at the end of day.



( Jardin du Luxembourg)


There are many rides for children and many other activities for children. Since we went there when it was almost dinner time, we just sat there for a while. The central pond is octagonal known as “ grand basin” where children can be seen with rented toy yachts or model boats and playing with them. This garden is also popular with chess players as we saw couple of them playing chess.And also Palais du Luxembourg standing high which now seats the French Senate presided over by President.

( The Palais du Luxembourg)
Well during French revolution this palace even served as a prison.

We spent some time admiring the tranquility and beauty of the garden and then from there we head towards our apartment. On our way towards metro, no wait actually we caught RER not metro, we came across Monoprix, where we did our grocery shopping, picking up vegetables, chicken, cheese and freshly baked bread for the morning rush hour.





After coming back to our apartment, we rested for a while recapturing day movements and memories. My better half helped in cleaning and chopping vegetables before he started checking his mails on a limited Wi-Fi, and our dear daughter engrossed herself in a ‘Enid Blyton” book and me, well what else started cooking pasta with fresh vegetables and breast chicken portions which we picked coming back to apartment. After heating up a saucepan, well all my life I have avoided cooking with a non-stick, but here I was there cooking in a non-stick pan.Period.
 I added just a tablespoon of cooking oil, then I started sautéing chopped chicken breast pieces which I had already marinated with salt and crushed black pepper ,after 5-7 mints, while it was still sautéing,sautéed all vegetables in cooking oil with chicken pieces, but before that added onions, garlic and little bit of ginger.Then added two plump tomatoes and also 3-4 tbs of pasta sauce ( ready-made pasta sauce which we picked up earlier on first day from Leader Price about 3-4 blocks away from Gare Du Nord).Actually I was trying to create the famous Chicken Jalfrezi type of gravy and indeed it was Just like Chicken Jalfrezi, although we didn't had rice this time so made penne pasta.The red colour of gravy is due to the addition of paprika powder, not the usual red pepper powder and the heat was added due to green chilies.


I put to simmer it slowly. Meanwhile cooked the penne pasta. At the time of serving, placed the cooked pasta first, then scooped the chicken-vegetable sauce over the cooked pasta.DD even liked having it with shredded cheese. Before going to, ok almost crash into bed, I prepared and chopped the vegetables for the morning breakfast and the lunch that we would be eating while touring other parts of Paris next day.

Rest of the story to be continued in Part-2 ...............


Wednesday, August 15, 2012

Hyderabadi Chicken Biryani


August is a month of festivity and celebrations for all of us.First it was Rakhi pornima, then Janamshtami, and then soon will be Eid this weekend concluding Ramadan, rigorous fasting period.And today it’s our Independence Day. I really don’t know what independence means to all of you. Independence from slavery or colonial influence or perhaps any other such means or shouting out slogans, updating FB profile, Tweeting messages or wishing each other “Happy Independence”.
 I have never ever understood the hoopla that surrounded this celebration, one day we are so excited and wear our Indian pride on our sleeves and the very next day we start nagging about everything going wrong in the country. Who to blame and who should take responsibility. Freedom comes with responsibility. But we are always shy of sharing our responsibility. For a change let’s start sharing our responsibility, from a very basic level.
 We are free but yet not free, there is may be many more miles to cover. Anyways if I keep on saying more, you all will be saying here are the words of this NRI- “non-reliable-Indian”. But just look around and you will see such drastic paradigm, high rise building, BMW on one side and slum and poverty on other side. This perhaps says we have become free and independent from a foreign rule but yet we are not free.


While I am typing this post my daughter came to me and showed above flag which she colored and sketched, and asked me do you know the meaning of "three colors" on the flag. I counter asked her if she knows it. This is what she told me – "orange for courage, white for peace, green for prosperity and the wheel is for the development of the nation." And a clean sparkling glitter in her eyes. Our nation’s future rest in these innocent hands. I think when I said start from a basic level, I meant that, giving them good education (that doesn’t mean scoring good marks in exams- education and scoring marks are two different things, lets just leave it for some other day) and make them conscious of their surrounding and making them responsible citizen so that they can share the responsibility of running a nation on grounds of equality, compassion and truthfulness.



Now to the recipe
Hyderbadi biryani has been on my mind since long; perhaps somebody even did a recipe request by mail or was it in a comment section. I completely forgot about it, last weekend we did made this. And since I do not belong to Hyderabad region I can not claim it to be authentic or traditional. I sneaked peaked into my pantry and looked for shyah jeera or royal cumin – actually it’s cumin with very distinct aroma not to be confused with "caraway". I didn’t had so, got little upset. The only missing ingredient was this I guess. And since we Bengalis are so fond of our panch phoron, I added this to the home-made Biryani powder. Now puritans of Hyderabadi cuisine, I know it’s not the ingredients that go into making Biryani, but since this is a customized version, I would like to use that liberty and today its Independence Day also.
I love this home-made dry masala powder, so much so that I have started using it in a normal Bengali torkari – like Aloo Phulkopir Torkari

Probably a biryani is done in two ways- one way is “Kachi gosht Biryani”  ...Where the meat is not cooked prior of layering and is marinated with spices overnight and then the next day it is cooked with basmati rice.
Then there is this method below the precook method and then put on dum cooking ,- more to do with the fact, I forgot to marinate “kachi gosht”- raw meat, as the chicken drumsticks where resting in deep fridge. I thawed it on morning and almost proceeded to make biryani.However I did have 2 hr for marination time. At least 2 hr of marination did some good to chicken drumsticks.

Here is how we made Hyderabadi Chicken Biryani


Hyderabadi Chicken Biryani – Customized Version
Recipe requirements( Measurements are approx)
3 cups of high quality basmati rice (I use Kohinoor X-long Basmati Rice)
7-8 chicken drumsticks
2 cloves
Little cinnamon
1-2 cardamoms
5 tbs of coriander seeds
3 tbs of cumin seeds
2 tbs of panch phoron
1 twig mint leaves or about 8-9 leaves
6-7 dry red pepper the small ones
8-10 whole black pepper
½ inch cinnamon stick
3 cloves
4-5 cardamoms
Pinch of nutmeg
1 strand of mace
1 large lemon and the juice from it
2 tbs of yogurt
1 tsp of salt
1 large and 1 medium size white onion/purple onion whatever is available
5-7 garlic
½ inch ginger root
4 tbs of cooking oil/sada tel
1 cup finely chopped mint leaves
½ cup finely chopped coriander leaves
Two generous pinch of saffron soaked in half cup of milk
1 large onion for deep frying
2 tsp of cooking oil
 Method
Bring a pot with above listed garam masala ( gota moshla) and ample water to boil, now add in the basmati rice and cook till it’s ¾ done or better half done. Strain the starch. Our rice is partially cooked in this yakhni water- aromatic water. Keep it uncovered so that the moisture can escape.2 tsp of lemon juice should be added to further reduce the cooking. And also 1 tbs of ghee.
For the chicken
Clean and pat the chicken dry with kitchen towel.
Now prick with fork or the pointing end of knife all over the chicken drumsticks.
Now marinate the chicken with the juice extracted from 1 large lemon, and 2 tbs of yogurt+1 tsp of red pepper powder+ 1 tsp of salt. Keep this marinated for overnight. If you forgot to marinate them overnight then at least 2 hr of marination works best.
Meanwhile the chicken is marinating, prepare the dry masala that will be added to cooking the biryani.

Dry Biryani Home-made-masala
Recipe requirements
5 tbs of coriander seeds
3 tbs of cumin seeds/Shyah Jeera/black cumin seeds
2 tbs of panch phoron
1 twig mint leaves or about 8-9 large leaves
6-7 dry red pepper the small ones
8-10 whole black pepper
½ inch cinnamon stick
3 cloves
4-5 cardamoms
Pinch of nutmeg
1-2  flower of mace
2 bay leaves
Start roasting them over low heat on an iron skillet. After 4-5 mints a nice aroma will hit your nose. Take it off and then let it cool a little bit.Now grind them very finely in blender or mixer.
This masala is the base masala or the biryani masala.
If you are making kache-gosht ka biryani then no need to precook the chicken but overnight marinating with yogurt+lemon juice+red pepper powder+salt+ this Biryani masala + the ginger/garlic and onion paste is essential as this tenders the marinated meat.
Otherwise like me who keeps forgetting to marinate the meat, it’s better to precook the meat a little bit before layering is done.



Now for the gravy
Recipe requirements
1 large and 1 medium size white onion/purple onion whatever is available
5-7 garlic
½ inch ginger root
4 tbs of cooking oil/sada tel
Make a smooth paste of above listed ingredients in a blender
Now heat up a big frying pan. Add in 2 tbs of cooking oil
We will first fry the chicken pieces till the entire chicken pieces gets evenly brown or the color changes.
Now add rest of 2tbs of cooking oil
Add the prepared paste, and then add in 1/2 tsp of red pepper powder and salt. Sprinkle little bit of water so that the paste doesn’t stick to the bottom.
Keep on frying the masala for 7-8 mints at medium-high flame. Now add in fried chicken pieces
And keep on frying further 10 mints. Cover it and then put the flame to low. Let it cook another 15 mints.
Meanwhile chicken is cooking at low. Fry the onion which will go with the layering
Heat up a small saucepan adds in 1 large onion sliced evenly. Keep on frying till they shrink. Now add in 1 -2 tsp of cooking oil.TIP- This way the oil required for frying onion can be reduced.
Chop mint and coriander leaves very finely.
Now bottom layer will be of rice. Then will come some pieces of chicken with gravy then mint+coriander leaves, then generous amount of saffron milk and last will be fried sliced onions.
Make another layer with similar ingredients and then cover with left-over half cooked rice.
Cover with aluminum foil. Bake this entire rice casserole for 20 mints at 175 deg C.
Turn off the oven and let it sit there for further 10 mints.
Take out and let it covered further 20 mints.
Let this biryani absorb the flavor, and at the time of serving just reheat in oven again.
Resting time is essential as it helps in more intense flavor. And it’s even more flavorful next day if you have some left-over.


Notes
The measurement of dry home-made biryani masala is approx, and I did have some left-over biryani masala which I like to add in other veggie recipes from time to time. This dry masala woks great even if you do not have other dry masala in home viz- coriander+cumin or garam masala powder. So, left-over dry biryani masala can be used in other recipes as well.
This is how I have tried to make Hyderabadi Chicken Biryani in comfy of our home. I am not claiming it to be authentic or traditional, this is how we like to make and eat. If this turn out nice for you do let me know.

And to all fellow countrymen- " Vande Matram".......

Happy Cooking Friends


Sunday, August 12, 2012

Round-up- "Cooking With Whole Grains"- Healthy Diet Food Event


Here is the round-up of "Cooking with Whole Grains".All in all I received 26 -- 29 entries.I have tried to include all the recipes that I have received and according to the order I got them,  still I am human and error can happen.Do remind me if I have not included your entry.For next month's host and the theme, don't forget to check Priya's Event Host Line-up.

From Supriya's Kitchen -   1.Appam ,



2. Lacha Paratha and


3. Aloo Paratha


From Paricash blog

4.Masoor daal paratha


5.Oats desert 




6.Broken Wheat Upma



7.Healthy breakfast


8.Ladoo paratha


From Nisha's Kitchen

9.Whole Wheat dosa (Kodhumai Dosai)


and 10.Eggless Whole Wheat Bread Steam Pudding




From     Priyanka's Simple and Delicious  - 11.Milk- Dalia Breakfast




13.Peppered Moongdal Chapati


14.Vegan Multigrain Waffles


15.Oats Mixed Veggies and Moongdal Khichadi


16.Eggless Wholemeal, Banana and Flaxmeal pancakes


From Valarmathi's  Simple and Yummy Recipes

17.Jeera Rice- Cumin Brown Rice





and some more healthy recipes 




20.Cous-cous peas tikki

21.Whole Wheat Paneer Buns

22.Oats almond Sesame laddos


We also made these laddos, and they were super delicious- here

23.Wholewheat Custard Sponge Cake


and some of the recipes here in Spice and Curry





Updated to include 3 more entries - 







Alright finally we have reached to the finishing line.It was such a pleasure hosting Healthy Diet Food event.Thank you Priya for giving me this oppurtunity.

Happy Cooking Friends

Friday, August 10, 2012

Boondi Laddo and Happy Janamashtami


Last time when I went back home, I saw my ma making boondi at home, all from scratch. First the besan batter, then the sugar syrup and then frying in hot oil with perforated spatula (jhanjhri in Hindi), and then soaking them in sugar syrup, and last but not the least making us all eat with so much love and affection. But then even if we are conscious of eating healthy especially my better half, he even couldn’t resist and say no, and soon another bowl was asked to relish once again.


Since today it’s a very auspicious occasion, just thought of posting this recipe with ready-made boondi.Although I would  say this doesn’t match up to the standard that my ma has set for making boondi laddo all from scratch in comfy of her home but still , when ever sudden cravings happen, these do excellent rescue work and comes handy. Store them and pack them as rewards in your lil one and also to big ones lunch box (for behaving well, showering you loads of attention, well all through the week) or even reward yourself, whenever you pass across your breakfast table, all needed to be done, is just open the Tupperware lid, picking it up and popping it in mouth, yum!
Now to the recipe


Boondi laddu – Instant Boondi laddo
Recipe requirements ( measurements are approx)
Quarter packet of dry –ready made boondi
For the sugar syrup
1 -1 and half cup of white sugar
1 cup of water
2 tsp of red color
some pistachio
Method
Make his sugar syrup first. In a large saucepan, put sugar and water together. Let it simmer and keep stirring in between. Taste the syrup after whole of the sugar is dissolved. If required add more about 2tbs of sugar each time otherwise reserve this syrup and proceed to make sugar syrup.
Add in dry boondi, add in colour.Just stir it well and let the dry boondi absorb the sugar syrup.
Now add in cardamom powder and ghee. Mix well. Take it off from the flame.
Let it cool a little bit.
Now start making laddos from the mixture.Crush some pistachios and then decorate every laddo with it on top.
Boondi laddo remains fresh if they kept in open for 2-3 days, after that if something still left please shift them in fridge.


This is a short-cut method of making boondi ladoo.
However if you wish to make it all by scratch then , prepare boondi first with the besan batter  and fry them in hot oil. Take out and then let it cool a little bit, then dunk them in sugar syrup.


Also made these Oats Muesli White Sesame seed (Til) and Almond Laddos


Oats muesli sesame and almond laddo
Recipe requirements ( Recipe Inspired and Adapted from Priya's Versatile Recipe)
1 large cup of quick oats
1 large cup of muesli
1 cup of white sesame seeds
¾ cup of almonds
¾ cup of sugar
½ cup of cooking oil+2 tbs of ghee
½ tsp of cardamom powder
some pistachio powder for decorations (optional)
Method
Dry roast all of the above for about 7-10 mints at medium flame.-Oats, muesli, white sesame seeds and almonds.
Now let it cool off. Grind finely in blender to make a flour consistency.
Take out; add in sugar, cardamom powder.
Now again put them ,the entire saucepan with whole of the ingredients on flame.
Add in cooking oil+ghee.Slowly start mixing well.
Take it off, let it cool a little bit, and then start making small balls out of the mix, gently rotating with the help of your hands.Now crush Pistachios and put them as decorations over each laddos.
You may even ask little ones to join.For more picture and details - you may like to see our FB page- Spice and Curry.

Wish everybody a very Happy Janamashtami

Wednesday, August 8, 2012

Bajra/Millet flour-Spring Onion Paratha, Mete'r Jhal(Goat Liver Spicy Preparation), Aloo Phulkopi Koraishutir Torkari( Aloo/Gobhi/Matar Ki Sabzi) and Boondi Raita


Last week we were relishing this South Indian Platter. Now it’s time to head towards northern part of India.
This is a mixed platter – aloo gobhi ki sabzi  or aloo phulkopr torkari in Bengali, and Met'er jhal or Spicy goat liver preparation accompanied by bajra da paratha- Millet Flour paratha with green spring onions and last but not the least is boondi raita.A complete satisfying meal in itself.
So let’s hop on to this delectable platter.




Aloo- gobhi ki sabzi - Aloo phulkopir Torkari – one quintessential Bengali preparation with cauliflower. This is the niramish way of preparing the phulkopir torkari with ginger and cumin tempering.

Aloo- Gobhi matar Ki sabzi- Aloo Phulkopi koraishuti'r torkari - Potato /cauliflowers stir/fry

Recipe requirements (serves3-4)
 Half portion cauliflower head
 2 medium size potatoes
1 cup of fresh green peas
1 inch ginger root
Seasonings
1 tsp of turmeric powder
2 tsp of hot red pepper powder
4 tsp of dhania/coriander powder
1 tsp of cumin powder
 ½ tsp of cumin seeds
2-3 bay leaves
1 large juicy tomato
Salt as per taste
3-4 tbs of cooking oil
Method
Take out the green peas from fresh pods.This time my daughter also helped me, de-shelling green peas.


Take out small cauliflower florets from the dense middle part with the help of your hand. Wash them in water and make them dry with the help of kitchen towel, otherwise small florets will splutter oil while frying.
Now chop potatoes in cubes- in Bengali we call it chop like”dumo-dumo”.
Grate the ginger with the help of mandolin/kadokus.
Heat up a saucepan, add cooking oil, and temper it with cumin seeds and bay leaf. Add in grated ginger.
Now add in potato and cauliflower florets. Keep on frying them for 4-5 mints at med- high flame.
Now add in all the dry moshla- turmeric powder, red pepper powder, coriander-cumin powder and salt.
Sprinkle little bit of water so that the moshla/dry masala don’t get burnt.
Add in finely chopped tomato.Add in fresh green peas. Put the flame to medium and keep on frying the masala.
Soon you will see vegetables’ releasing water and the masala/moshla is evenly coated all over the chopped vegetable.
Cover the saucepan and put the flame to low-med. Keep on cooking further 6-7 mints or till the potatoes and cauliflower is cooked but hasn’t turn soggy.
At the time of taking it off, sprinkle freshly churned garam masala ( please find recipe below ) and ghee and sprinkle little bit of sugar.


Mete’r Jhal (Goat liver stir/fry- a spicy preparation)
Recipe requirements (serves- 3-4 people) another recipeMutton Liver Preparation
About 250 Gms of goat liver
2 medium size white onions
3 fat clove of garlic
2 tsp of grated ginger
1 medium size tomato
Seasoning
½ tsp of turmeric powder
1 tsp of red pepper powder
3-4 green chilies
2 tsp of coriander powder
Fresh garam masala
Salt as per taste
3-4 tbs of cooking oil
Method
Wash the goat liver well in water. Drain the water as much you can from the liver pieces.
Now heat up a saucepan, add cooking oil, and temper it with cumin seeds.
Add in chopped garlic, grated ginger and onions. Keep the frying for 4 mints or till the rawness is gone.
Add in the liver pieces. Add in all dry masala powder- turmeric powder, red pepper powder, coriander powder and salt. Sprinkle little bit of water.
Prepare the garam masala- dry roast – 2 cardamoms, 3 cloves, half inch cinnamon and 1 large black cardamom over iron skillet, when they start becoming slightly brown. Take them off from the flame and with the help of the roller, crush them coarsely. Reserve this to add at the end.
Now add in chopped tomato. Cover the pan and cook the liver with all the masala for about 8-10 mints roughly.No need o add water, as the juice will come out from tomato and onions.
Now add in freshly prepared garam masala.Cover the pan and let the liver absorb the flavor.



Bajra/Millet flour and spring onion paratha
Recipe requirements
2 cups of whole wheat flour/atta
1 large cup of bajra/millet flour
½ tsp of salt
2 tbs of buttermilk (not mandatory)
2 tsp of kitchen king masala
Pinch of hing ( asfoetida)
½ tsp of red pepper powder
2 cups of chopped spring onions
Method
Mix in all the dry ingredients- bajra flour, whole wheat flour, red pepper powder, salt, kitchen king masala, hing.Make a well in the centre, add in buttermilk or use plain water as per requirements.
Knead well all the above into dough. Now divide the dough into small portions.
Generously put/sprinkle flour on the working area, now start rolling the small portions into small disc to large disc shape, in between sprinkling generous amount of flour.Bajra dough tends to become soft easily , so it's essential to sprinkle generous amount of flour while rolling the dough.
Put the iron skillet to heat, now place the rolled disc over the iron skillet, and toast them well both the sides.
Smear 1 tsp of cooking oil and little bit more on both the sides. Keep on pressing with spatula to cook the paratha evenly.
Serve along with aloo-gobhi sabzi and liver spicy stir/fry.

Boondi Raita
Recipe requirements
1 cup of ready-made boondi
2 cups of Greek yogurt
½ cup of water (just to dilute the thick yogurt)
1 tsp of cumin powder
½ tsp of red pepper powder
½ tsp of salt
chopped coriander leaves (optional)
Method
Mix the entire above very well and keep refridgerated. Serve chilled along with the North-Indian platter.




Sending above picture to Susan's,  Black and White Wednesday , guest hosted at Divine Food and Art.


And to  Cooking With Whole Grains, guest hosted here on Spice and Curry, initiated by Priya's Versatile Recipes.




Sending this across to Jagruti's Know Your Flour Series- Millet, guest hosted by Torview.

and to Cooking With Seeds( CWS) an event by Priya's Versatile Recipe ,this month theme is-  Rye-Millet and guest hosted at Briciole.

Happy Cooking Friends