Ever Versatile Pressure Cooker Pulao and Some Random Thoughts

These days, I feel like cooking in jiffy. Don’t feel like spending hours in kitchen. Perhaps the weather is responsible for it. Changing season has almost left me on a verge of feeling cold and cosying up under blankets. Trees around us have started to go bare. It seems one vicious life cycle has ended. Strange is the natures’ rule, it just takes one week and the kind of weather we have these days, windy and rainy to wipe out green, strong leaves from their trees. And imagine the amount of work these trees have been putting up after the last spring season which brought bounty of beautiful flowers, vegetables and fruits to our homes. This confirms that nothing is permanent in this world but still we don't want to face the truth.

Golden-yellow, red, brown leaves are everywhere these days. I guess fall season has its own beauty too. Well I try to see the other prospect of nature too, other than being vicious. And I am sometimes amazed by its natural beauty, so raw but yet so pure.
Yesterday, it was very windy; I was walking down the path near our apartment complex and almost felt like it’s going to blow me away. Several broken umbrellas were lying on the path, which tells you about how fast winds were blowing at that time.Wherever you can focus your eyes on,there were piles of dried leaves.
Cold season has arrived early in Britain I guess, as some parts even witnessed first snow of the season. And this is the season, when people gear up for Christmas also. Shops and supermarkets are flooded with all sorts of Christmas goodies. You name it and its there-Biscuit tins, chocolates, cute socks, and all the novelty items.Another eventful year coming to end soon.
Today being Friday, I felt a sigh of relief. No early mornings tomorrow please. Weekends are usually our time to unwind ourself.Just want to live some  lazy moments.
Below are some of the snaps that were captured on our last weekend outing. Three places in one go, but the time is so less. Need some time management tips here.

London by Thames River

Thames River especially at the time of sunset has splendid and perhaps some breath-taking views. If you have some spare time to sit, then perhaps it’s the best way of unwinding yourself. A cup of coffee with your loved one is a special time at Thames River.

Near Birmingham palace, long walks means holding hands with your loved one and easing it out. And when you get tired, spend some time sitting over some of the benches there in the adjoining park area.Spent some time talking with your loved ones about your dreams and aspirations in life.And see your kid chase and feed some squirrels there.
Long walk near the Royal palaces have some splendid views especially during fall season.

Pile of dried leaves and three of us, I really don’t know what made me click this picture. Perhaps can be seen as a remembrance that we were there.

Is this a river of dried and fallen leaves or what?

If trees have their own voices, perhaps this would have asked every passer by-“I have survived till now, but for how long?” This tree was ready to shed all the leaves last weekend. Who knows may be this weekend nothing is left on it, not a single leaf.Can't imagine such beautiful thing is so short-lived.

Trafalgar square the most happening place in central London.Isn’t it a sort of an enigma, how a similar thing/place can be viewed differently and with a new dimensions. Perception about things/places and even people changes with times too.

Are you still with me, so good to hear that .Hope you liked these snaps and don't felt like sleeping.
After all these blabbering, let me write down the recipe now.

Alright then, quick cooking requires my faithful pressure cooker. So, here is the ever versatile recipe for Pulao in Pressure cooker.

Ever Versatile recipe for Pressure Cooker Pulao

Recipe requirements and procedure

Approx 1 and quarter cup of basmati rice .This works well for three of us. If you wish you may increase the measurement for 6-8 people.
2-3 tbs of cooking oil
Some cloves/loung/lobongo may be 3-4
1 stick dalchini/cinnamon
2-3 tej patta/ bay leaf what ever is available
Now when I said ever versatile, I mean it
You can make this pulao pure vegetarian or even non-vegetarian.
If you have pre-grilled or roasted chicken, use them in this pulao.
Another great way to use any left-over shammi kababs or tandoori kababs- for the recipe of Tandoori kabab visit -Click Here

If you wish to make pure vegetarian pulao then the possibilities are innumerable.
You can add any of the following, or may be add in combination.
1 -2 cups of chopped mushrooms
1cup of frozen peas
About half a cup of frozen corn
1 green bell pepper
1 red bell pepper
Or even 1 yellow bell pepper
And last 1 tomato chopped finely, this has to be used while making any variations for pressure cooker pulao.
And this is purely made without using any onions/garlic or even ginger.
So what are the flavouring that goes into it
1 tsp of turmeric powder
10-12 black pepper if you wish to add
2 tsp of red pepper powder
1 tsp of salt or as per taste
1 -2 tsp of sugar
Now to the procedure
Heat up pressure cooker pan, add cooking oil.
Temper it with all the whole garam masala, like cloves, cinnamon, black cardamom, and bay leaves.
Now add your choice of vegetables. Fry them well for 2-3 mints.
Add all the flavorings-red pepper powder, turmeric powder, salt and sugar.
Fry it well, add chopped tomatoes. If you wish to make non-veg pulao, then add any leftover grilled or roasted chicken pieces. I had some left-over tandoori kabab from the previous day, so end up using it.

Picture above is taken while I was eating it, my apologies for untidy corners.

I would not suggest using paneer while frying and then pressure cooking, as it may crumble up, but if you do really wish to add. So, it would be better if you prepare a dry fry separately. And then add when the pulao is ready to be eaten. This way paneer will retain the flavor even more.
For the dry-fry recipe of paneer-
Chop finely 1 onion, and 1 tomato. Fry onion/tomato very well with some cooking oil. Add about 2 tsp of red pepper powder, 3-5 tsp of coriander powder, and salt. Fry them well till they start to release oil from sides. Now add about 250 Gms of paneer cubes and mix well. This entire frying and making of paneer takes apporx 10-12 mints.
Add this prepared spicy dry fry paneer to the pulao at the time of serving.

Now you are all ready to put the things on pressure cooking.

What is more important is the amount of water that has to be used in making pressure cooking rice or pulao.
The amount of rice and the amount of water should be equal for good quality basmati rice.
Since I have used 1 cup of rice, I would use 1 cup of water to make pressure cooking rice.
After adding 1 cup of water, close/lock the pressure cooker lid. On medium –high flame, gas mark-5, put the pressure cooker for cooking.
One whistle and take off the pressure cooker from the flame or electric hob.
Let the pressure subside for 5 mints. Open the lid and then do not lock the lid again. This will prevent soggy pulao.If you wish you may squeeze some fresh lemon juice over the cooked pulao to stop over-cooking the pulao.Tip- how would you unlock the lid if you are in hurry. Bring the pressure cooker to the washbasin and run some cold water over it, viola it will work.
Serve with your favorite side-dish of dry spicy paneer or any other curry.
You know I even like to have this ever –versatile pulao with omelets.

Enjoy the fall season and Have a nice weekend friends.

Pabda mach'er Shorsher Jhaal - Fish in spicy mustard sauce

It has been raining since yesterday night continously.Purbaon Pal was left worrying about what lays ahead in his life. He has piles of work to do. There are few Deliveries to be made on Sunday morning. People from Beliaghata and from Dhakuria are coming on Sunday morning to fetch their Barwarir May’er Protima.
This year he was pleased to get few orders from overseas also, far off places like Poland and even one from Switzerland. He was glad that he finally managed to deliver the protima/clay idols just in time. It has been two weeks now that his helpers have shipped the clay idols to those countries. He felt a sense of contentment that at least people from overseas will perhaps get their protima in time.
He looked outside and up in the sky, and seeing grey thick clouds hovering again, started to worry about his so many unfinished works. Sharavan Maas has started yesterday and he has still many idols left to finish off.

People around him knew how good he is in making Clay Idols. People often say he has “Magic hands”, which brings lifeless clay idols into being vivacious and full of life. He has been a pioneer in this business and had crafted many fine pieces of clay sculpture or Idols. He and his forefathers have been in this business for almost a century or so now. He is one of the best “Kumar’s” (Potters or sculptures who make Durga Idols) in this famous landmark of Kolkata known as “Kumartoli”. But sad part of his life was that his two sons don’t want to pursue their family business and make protima for livelihood.
People from Belighata are insisting him to finish rest of the work of painting and “Chokho-daan” in the make-shift Pujo Mandap itself. This makes him little uneasy as it involves to and fro bus journey and spending quite an amount of time outside his home. He would have gone out there, but with growing age he has lost the agility of a young body. He perhaps would have asked his eldest son to do the “Chokho-daan” but being the head of the family he has to perform this ritual. And moreover his eldest son is not very keen on making Protima either.
A loud sound of thunderstorm broke the chain of thoughts and he realized that he needed some more clay to mold the hand. He quickly started to concentrate on finishing, molding of Idol’s hand. He knew proper sunshine is required for drying up the hay and mud structure. He finished the “protima” in few more hours. As “Godhuli Bela” was approaching, he thought perhaps he would freshen up a little bit with a cup of tea.
He asked one of his helper to keep the newly finished idols in a separate workshop adjacent to the working area meant for drying up the idols. They have kept some pedestal fans on for drying up the Clay idols in that workshop also. He felt nervous imagining the amount of work that still is left unfinished.
Imagining the situation, he shouted on Bhola , his one of associates - “ki rey Bhola , koto deri hoche plaster of paris ta banate”.Bhola,put down his cup of tea on floor hurriedly and started working on making plaster of paris.Two other helpers also started to speed up their working on other protima- Ganesh and Karthik.
Monsoon is one notorious season in Bengal.
In a small kitchen Purbaoun‘s wife, Nirupa was working on her “sheel nora” with some mustard seeds and some green chilies.And occasionally she would start worrying about the continuous heavy showers.
She remembered few days back “Purot mashayi” told them that this year Ma Durga is coming on “dolna”/swing and her “gaman” or returning to her home Kailash is on “gaj”/elephant. Usually gaman on Gaj meant prosperity and happiness.
She was grinding Mustard seeds on Sheel Nora to make shorsh’er bata for Pabda mach’er shorshe batar Jhaal.Nabin her eldest son has brought fresh fish from the fish market this morning before going to his work as a dutiful “Bengali Bhadralok”.They were a family of four, husband –wife and two sons.Nabin used to help his father in making clay idols but not anymore now. He has got a more secure job in a local bank as cashier and making clay idols for hours was not his first preference now.
Youngest son Niladri was still in college and for him life meant a big session of adda with his friends, and spending time on big city multiplexes. He is least bothered about his paternal profession or anything that goes inside his home.
Purbaoun Pal and his forefathers have been churning out Durga Clay Idol for the past 60 years now or may be even more .He had seen his grandfather work enormous amount of time with his father and other helpers to make Durga Protima/idol.
He realized that journey ahead is tough as he is getting old and his children don’t want to pursue his dreams any more. He looks up in the sky, more dark and thick clouds starts hovering around sky. Clear and blue sky seems a far cry here.

The story is a work of fiction but is inspired by those talented artists who churn out so beautiful and mesmerizing clay idols year after years which we worship as "Ma Durga".

Many like Purbaon Pal are struggling to make a decent life out of making Clay Idols. So, when ever you stop and gaze over beautiful protima/Clay idols, just try to recall those highly gifted and able hands that molds such beautiful creations. And manifest larger than life Protima/idols despite their difficulty in sustaining a decent life.

Few Bengali words

Barwari- A place where Durga Puja is conducted. It’s usually a local area where people form a sort of community and make a temporary Puja Mandap to worship Ma Durga.
“Purot Moshayi”- A priest who performs any Hindu rituals like Puja etc.
“Godhuli Bela”- Evening time of the day when sun is still not set.
“Kumars”- A clay idol sculpture or potter who makes clay idols. They live in famous landmark Kumartoli in Kolkata.
“Chokho Daan”- A very important ritual of making Clay Idol’s Eyes specially the third eye over the forehead .As this brings out the beauty and vivacity to the lifeless clay idol. This ritual is often performed by the elder or head of the Kumar Family. It’s even heard that many a times for “Kumars” this acts as a transit mode where they connect with God and often go on uncontrolled crying. They can feel God and so sometimes it becomes difficult to control tears. A very heart touching experience.



Pabda mach’er shorshe bata diye jhaal

Recipe procedure and requirements
5 pabda fish or about 500 gms of pabda fish
Ground mustard powder –approx 1 tsp
Salt as per taste
Wash and clean the fish well.
If you are using frozen fish like my case here. Then perhaps take them out prior 1-2 hrs and soak the entire packet in a big bowl with enough water. Usually fish here comes in packets and layered inside ice.
Remove and clean the gut of the fish well with water. Be careful as sometimes if you are lucky, fish may contain egg or fish roes.
And if you get fresh pabda fish then nothing is comparable.
Heat up a wok or kadhai, add approx quarter cup of mustard oil or any cooking oil. I would say please do not use olive oil as it will overpower the flavor of mustard seed paste.
Now fry the fish over medium flame. This fish is slimy so be careful while frying it as it splutters quite oil. Tip- if you think you may sprinkle some plain flour over it before frying the fish. This may stop spluttering.
Now after you have fried the fish. If there is still some oil left, then its good otherwise add some more oil to the wok/pan or what-ever you are using it at the time of making. Add apporx 2-4 tbs of mustard oil.
Then add about 1 cup of water, 2-3 garlic pods chopped, 3-4 green chilly slit in between, 1 tomato chopped finely.
Bring the mixture to one strong boil and then add fried fish.
Now prepare the mustard seed paste
Mix about 3-4 tsp of mustard seed powder-recipe Here
2-3 heaped tsp of red pepper powder
Salt as per taste
2 -4 tbs of yogurt
2 tbs of mustard oil
Mix well and prepare this thick paste.
After 7-10 mints at low flame, fish will be cooked or become soft.
Carefully take off the wok/pan from the flame. Add the prepared thick mustard seed paste, mix well.
Add some chopped coriander leaves and cover the pan/wok/kadhai with lid. No need to cook further as the mustard seed paste will become bitter.
Serve and enjoy with rice.
Note-
This is a very spicy and tangy preparation of Pabda fish; if you think you can’t handle that much of spiciness then reduce the hotness and spice. But trust me unless Shorsh’er bata makes you perspire on your forehead and nose, hammering in head and tears in eyes while eating, you haven’t eaten the real deal here.
You can substitute green chilly with Jalapenos or Serrano peppers.And addition of tomato is not compulsory but it really lifts the tangy , spicy taste of pabda shorshe jhaal.

This post is for Chalks and Chopsticks  being hosted here and a brainchild of Aqua at Served With Love .Send in your entry before Nov 30 and join the fun.

Happy Cooking friends

Happy Diwali with Microwave-able Sandesh

Wishing all my readers a very happy and prosperous Diwali.

I would have perhaps , gone on hibernation after Durga Puja.As Durga Puja means lots of sweet indulgence which makes me little lethargic. Blame it all over the high calorie foods and sweets I have been making and eating during this festive season. Well, you now know too much of carbohydrates are not good for health.

But when it’s Diwali and Kali Pujo, I do think the extreme reactions (read the dramatic hibernation for clue), from my side was overshadowed by a sweet innocent, query from my daughter-“Ma, what are we suppose to eat during Diwali?”And was I overwhelmed, well I don’t need to add on that.

I did have answers but then just thought perhaps it would be best, if I do it practically and that too, right in front of her. So, made Sandesh and Peda.

For the Peda recipe you may like to visit an old post here-Dodh Peda 

Since I made Sandesh first time in Microwave, so thought of writing it here, otherwise you may want to look into the authentic way then visit here-Sandesh

Microwave-able Sandesh 
(measurements are approx)

Procedure with Ingredients -
Approx 3-4 pints of whole milk – My whole milk bottle says-6 pints whole milk makes roughly about 3408 ml .Now work it your way.OK let me make it easy , about half of 6 pint whole milk bottle. Hope it makes much sense now.
3 lemons- cut and deseeded.
Make paneer/chana
Bring the milk to boil, add fresh squeezed lemons. You may use dahi/yogurt also in place of lemons.
Let the milk curdle. Separate Paneer from the whey.Let it sit for sometime under any heavy weight , may be 1-2 hrs.
Now in a big salad bowl, mix together about 2 -2 ½ cups of paneer and 1-1 ½ cups of granulated sugar.Work according to your preference of sweetness.
Add about 1 tsp of vanilla essence.
2-4 tbs of milk powder.
Mix well and knead well with hands or with spoon.
Now microwave at high for 2 mints in an M/W safe bowl .Take out and stir it well. Repeat at regular intervals of 2 mint cycle and stiring.My M/W took approx 7-8 mints at high power.
When you see, the mixture starts to collect well. Stop microwaving it.
Now let it cool a little bit. Shape up and enjoy.

Wish you all a very Happy Diwali.

Till ke Gajak - Indian Flapjacks with White sesame seeds

Since this is festive time with Diwali coming so near, every home must be gearing up to making home-made sweets and some savory snacks as well. This time a very easy to make sweet at home with white sesame seeds-“Gajak”.I have fond memories of eating this Indian sesame seeds flapjacks while growing up in UP ( a northern part of India ).


This sweet can be stored for 1 week if you are making them in home, provided if it’s still left any. Winter’s are marked by eating “till key laddos” (white or black sesame seeds snowballs) or “gajak” (sesame seeds flapjacks), shelling and eating roasted peanuts in UP .Every corner of the street has these “Bhaiyas” selling roasted peanuts and different varieties of “Gajaks” over small wooden pull-carts with wheels called as “thellas”.They have this interesting way of dry roasting peanuts with some sand over a large hot iron wok. Perhaps that’s why the peanuts come out so crunchy and nutty. And believe me if you get a chance to grab the “ Hari chutney” , I mean a chutney made of green chilies paste/coriander leaves and salt, nothing is comparable in this world. Every evening my “Seju Kaku”/uncle would generally come home with large paper packets (made from old news papers, a great way to recycle paper) fresh roasted peanuts and that delicious “Hari chutney” and also those delicious “Gajak” .We kids would cuddle up in warm cozy blankets/duvets and then with all the family members we would have fresh roasted peanuts and delicious “Gajak”.

Those mobile food-carts/Thellas in UP , reminds me of mobile food-carts in every New York streets selling hot dogs. Just wondering who copied whom.

Street foods can be sometimes very addictive and even if you make them in home, it never matches to the original taste and flavour. Some secrets may be!!

Gajak recipe
(all the measurements are approx)

White Sesame seeds about 1 cup

About 1 cup of granulated sugar

2-3 tbs of butter

Method

Dry roast sesame seeds over low flame for about 10 -12 mints till they turn out little bit golden. Make sure you stir it at regular intervals to avoid burnt out sesame seeds.

If you wish you may coarsely ground sesame seeds after roasting them in a mixer.

Now make sugar syrup with 1 cup of sugar and about quarter cup of water and 2-3 tbs of butter. (Adjust the sweetness according to taste)

Add the roasted sesame seeds to the thick syrup and mix well.

Scoop out the mixture over a greased plate. Smear it out evenly of about half inch thickness with a clean knife.

Cut into squares or diamond shapes and then let it cool.Separate the squares after they have cooled.
Eat and enjoy.
Note-
You may use gur/jaggery in place of sugar.Adding bit of cardamom powder enhances the taste.

Happy cooking!!

Wishing all my readers a very Happy Diwali

Event Announcement - Of Chalks and Chopsticks-6th Edition

When Aqua asked me to host Chalks and Chopsticks -6, I was delighted as this food -event is very close to my heart.Thanks Aqua, it's really a privilege for me to host this lovely food-event at Spice and Curry.
So, ladies and gentlemen, boys and girls, I am pleased to announce that Chalks and Chopsticks -6th edition will be hosted here on Spice and Curry for the month of November.
 
Now regulars know it very well about the rules and regulations, but let me again write it down for those who have just joined us or wish to join in.

So, let me re-iterate Aqua’s rule here

1. Write up a story/fiction based on food. Story can be based on real incident or completely fabricated /imaginary/fiction. Food Story can be based on any genre- humour, romance, mystery or thriller or even paranormal facts.

2. The story you write should be original  and related to the food you will be cooking for that post.

3. There is no word limit for the story, but it should be finished in one post.

4. Archived post are welcome, provided you link back the Aqua's Announcement post --http://servedwithlove.blogspot.com/2010/04/of-chalks-and-chopsticks.html  and This announcement post -http://spiceandcurry.blogspot.com/2010/10/event-announcement-of-chalks-and.html and re-publish it . 
But I would love to see you write fresh post for this event.

5. Post written for this event can be shared with any other food-event.

6. Link back this announcement-(http://spiceandcurry.blogspot.com/2010/10/event-announcement-of-chalks-and.html and also to the Announcement post by Aqua.


Now the ball is in your court, write your fabulous story and cook delicious food, post it and send me your entry by November 30, 2010.       Amend it to new deadline that is 20th of Dec 2010.

To send in your entry

You can leave a comment on this post with the URL of the related post from your blog/website, and specifying the recipe name.

Or you may use the contact me form with the subject line -Chalks and Chopsticks-6th Edition .If I fail to respond to your submission within 3-4 working days, do remind me again. Hopefully you don’t have to.

Alright then, looking forward to your lovely entries and making it a grand success.And come-on it's festive season isn't, cook delicious food and participate in.You can send me more than one entry, if you wish to.

Meanwhile if you need some ideas, then here is the list-

  1.Chalks and Chopsticks-5 th Edition  hosted at Seduce your taste-buds (PJ)
2.Chalks and Chopsticks-Edition-4th hosted at Desi Soccer mom (Jaya Wagle)
3. Chalks and chopsticks-Edition-3rd hosted at When my Soup Came Alive. (Sra)
4.Chalks and Chopsticks-2nd edition hosted at BongMom's Cookbook.(Sandeepa)
5.Chalks and Chopsticks-1st edition  hosted at Served With Love.(Aqua) .


So, what are you waiting for,  join in and enjoy this festive season with Chalks and Chopsticks-6th edition.

Deadline is being extended to 20th of Dec 2010.And if you wish you may add this logo also.