Fried rice and Chilli chicken ... a Bengali's favourite classic combo meal

I cooked this for lunch last Sunday. 
And the way it turned out to be, immediately decided it should be on the blog. 

I have been missing eating out for a while now. Not that we used to eat out very frequently, before the pandemic shut the whole world up at home, but yes, once in a while we did.

Or at least  had the freedom and the option to go out and grab a bite when not feeling like cooking or stepping into the kitchen. 

Now, however, life has been revolving around the three meals and snacks the whole day.

Not to mention the boredom of the familiar tastes and masalas . 

And Chinese food being my favourite, it is there that I was hit the most.

I do cook chinese food at home ..... mostly for dinners. But that is limited to just stir fried vegetables, hakka noodles and my quick, cheat's  Chilli Chicken. 

This time, however, my intense craving for Chinese food made me decide to whip up a meal.

And in detail .... no short cuts. 

Easier said than done. 

Chinese food has one elaborate thing for sure .... and that is prepping. 

Cooking the actual dish does not take much time .... just throw in a little of this, a little of that, toss, toss, toss .... and done!
But the prepping .... boy! ..... takes up all the time you have and also exhausts you. 

I realised I had bitten off more than I can chew by the time I was halfway and neck deep into the prep work. And I thanked the good gods for providing me the sense to eat a heavy breakfast that morning. 
The greater part of my problem is cooking two kinds of food .... vegetarian and non vegetarian. 

And keeping everything apart so that nothing touches each other, planning to use the oil for deep frying for the vegetarian part first and then use it for non vegetarian ..... and so on.

These are the little things that require constant alertness and are really stressful and exhausting. 

I had leftover rice in the fridge. 

I had marinated chicken in the freezer. 

I had a block of paneer in the fridge.

B assured me he would chop the vegetables. 

And so I dived headlong into cooking lunch. 

For the Chilli Chicken : 

I make the Chilli chicken the way I have grown up eating .... with lots of green chillies nad no capsicums. You may add them if you like though. 

Need : 

Chicken pieces - 250 gms, marinated with ginger garlic paste, soy sauce and a little vinegar 

Cooking oil , enough for deep frying

Corn flour  - 1 tbsp

Maida / Apf - 3 tbsp

Rice flour - 1 tsp 

Diced onions 

Chopped green chillies 

Minced garlic

Minced ginger

Salt - to taste 

Sugar - to taste 

How to : 

Mix the flours with the marinated chicken. 

Heat oil and deep fry the pieces.  Keep aside. 

In a wok, heat a little oil. 

Add  garlic and ginger. Then add the green chillies and the diced onion. 

Stir fry on high heat and add the chicken pieces, soy sauce, vinegar and salt. 

Toss on high heat till everything comes together. 

For the  Vegetable Fried Rice  : 

Need : 

Leftover rice 

Cooking oil

Chopped vegetables like carrots, green peas, french beans, cauliflower

Chopped onions
Chopped green chillies

Minced garlic

Minced ginger

Soy sauce

A little vinegar

Black pepper powder

Salt

Sugar

How to : 

Heat oil in a seasoned iron wok. 

Add chopped garlic and ginger. Toss.

Add chopped onion and green chillies. 

Add the vegetables and toss on high heat.

Add the rice and the rest of the ingredients and toss on high heat till everything comes together. 
Serve hot. 

 
And now .... as promised on my last post .... the winner of the giveaway of the beautiful book by Sandeepa Bongmom, Those Delicious Letters . 

I made chits and drew out the name of  ..... 
Julie of Savoury Delights !!!!! 

Congratulatoins Julie!!! 
Do drop me an email with your full address and phone number so that I can ship the book to you. 


My next post is going to be on another classic ..... so stay tuned folks! 

Stay safe. Stay at home. 💓


You can find my other recipes on Chinese food here. 

Masala Bhindi / Okra cooked with spices

My love story with the rains and Pune's weather during the monsoons is now jinxed for ever.
Or so it seems.
For the past few years, all that I got was loss, during the monsoons.
Either I fall ill, or a close one passes away. Or both.
And in the process, instead of making new memories, all I get to dwell in is morbidity.
Neither can I cook good food, something we so love and relate to with the rains, nor do I get to go out and enjoy the weather.
And by going out, I not only mean going out of the house but also stepping out into the balcony.
The cold breeze and the light drizzle call me.
But I do not dare to go.
Not with this sniffling nose, high fever and a most painful throat.
B, on the other hand, is thoroughly enjoying our balcony now. With the swing completely free for him now ... we usually race to the swing and often come up with tricks and cheat to beat each other to it .... he is more than happy to spend time on it with a cup of tea, smiling at me smugly when I look out from behind the half closed door.
The plants are happy too.
Only I am the miserable one .... surviving on antibiotics and paracetamol and an odd antihistamine in between, while dreaming of  sinful, deep fried and comfort food.

Speaking of comfort food, I have been making the much loved khichdi a lot these days.
And sometimes B makes his own version too.
Just a few days back, I was craving the Bengali khichuri as I do not make it often ... B does not like the sweetness in it ... and decided to indulge.
Cooked it and posted on instagram too.
A good piece of Ilish / Hilsa fry would have been the perfect accompaniment but I still haven't got hold of a Hilsa yet this season.
And this fact is making me even more morbid.
Sharing a photo of my Bengali khichuri platter from that day.
But do stay with me on Instagram if you want recipes of my daily cooking that I often do not make a post on here.

Coming back to today's recipe, there is nothing morbid about this beautiful dish of Okra / Lady finger / Bhindi / Dharosh cooked with spices.
I often make this on the side for rotis but recently found that it is a great side dish for khichris too.
Slightly on the drier side, whatever moistness there is will be from the cooked bhindis , the spice of the masalas are the perfect foil to the sweetness of the vegetable.
I use the masalas that I usually use for the bharwa bhindi , but sometimes do add in some crushed peanuts both for texture as well as some dose of protien.

Here is how I made it.

Need :

Okra / Bhindi - ¼ kg ( some 12 to 15 pieces ) ,
 ( cut the head and tip of the tail off and make a slit in the middle to check for insects )
Dhania / Coriander powder - 1 tbsp
Haldi / Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Amchur / Dried mango powder - 1 tsp ( you can use lemon juice too )
Besan - 1 tsp ( optional )
Crushed peanuts - 2 tbsp
Salt - to taste
Cooking oil - 1 tbsp + 1 tbsp

How to :

Mix all the dry ingredients in a small bowl to make a masala.

Add 1 tbsp of the cooking oil and mix well.

Fill the slits of the okra with this masala.

Heat the rest of the oil in a flat, heavy pan.

Let in the okra and stir well.

Cover and cook till okra is done.
If the masala starts to burn, you can add very little sprinkles of water and cover.

Remove cover and fry till the okra loses the sliminess.

Done!

Other than rotis or parathas, you can pair this on the side of plain rice and dal too.

Enjoy !! .... till I come up with a happier post.

Doi Paneer / Dahi Paneer / Cottage cheese cubes cooked with curd and spices

I made this curry a few weeks back when I got some good Paneer ... store bought.
Once upon a time, I used to make Paneer at home ... yes, the whole process of curdling the milk, straining the cheese and then setting it before I cut it into cubes.
B loved those fresh blocks of paneer lightly stir fried and sprinkled with a little salt.
I do cook paneer often as a protein source for vegetarian B. I use the nutritious whey in a lot of dishes too.
But not as often as I would want to ... recently.
I mean ... make paneer at home.
Somehow making dahi / curd has taken over and the bulk of milk at home goes into it. And more often than not, I find myself trying to balance between the making of curd or paneer.
Curd wins, as always.
And only because it is easier to make.

And I am not at all in favour of store bought paneer. But a few months back, I read about Punjab Sind dairy products on one of the groups on facebook and how their products are good and fresh.
And promptly forgot about it.
But on our trip to Goa last November, I had wanted to pick up some local Kokum and other stuff ... which is why we had been to a super market. And there, as we were parking the car, I noticed a Punjab Sind shop.
Which made me make a serious mental note to try their stuff once I am back home.

Which I did.
I bought some fresh Paneer and curd and loved them.
Especially the Paneer ... which is made fresh and they give you a small piece to taste ... with a sprinkle of some masala.
Reminded me of our paneer tasting experience on our Amritsar trip. 
Coming home, I used the paneer for three dishes and one of them was this Dahi paneer.
I was making some chicken for myself for dinner and as usual resorted to quick fix cooking .... marinating the chicken with everything and slow cooking it on the stove top or in the oven.
So I did the same for the paneer too.
While they were cooking by themselves, all I made was some rotis.
And my quick dinner was sorted.

B loves Paneer cooked with Punjabi flavours, which is why I add kasuri methi and Punjabi garam masala usually.
But you can try this curry with other flavours too.

Need :

Paneer - 6 medium sized cubes
Onion - 1 medium, chopped
Ginger garlic paste - 1 tbsp. ( I used 1 frozen cube of my homemade version )
Green chilli paste - 1 tsp
Curd - 1 cupful , beaten till smooth
Cumin seeds / Jeera - a pinch
Black cardamom - 1, crushed
Cinnamon / Dalchini - 2 small pieces
Turmeric / Haldi powder - 1 tsp
Red chilli powder - 1 tsp
Coriander / Dhania powder - 1 tbsp.
Kitchen King masala powder - tbsp. ( I used it since I had run out of kasuri methi )
Salt - to taste
Sugar - to taste
Oil - 1 tsp
Water - for gravy .... if needed

How to :

Marinate the paneer cubes with the ginger garlic paste + curd + haldi + red chilli powder + dhania powder + salt + sugar and keep aside for 10 minutes.

Heat oil in a pan.

Add the jeera + dalchini + crushed black cardamom.

Then add the chopped onions and fry on low heat till it slowly starts to brown.

Add the marinated paneer, cover and cook till the raw smell of masalas is gone and oil starts to leave the sides of the masala.
Do remember to adjust with a little water if needed.

Stir carefully around and mix everything well.

Once you get the desired consistency of the gravy, sprinkle the Kitchen king masala powder, raise heat till the sides start to sizzle ( it gives a good smoky flavor ) and then switch off heat.

Keep covered for 5 minutes before serving.

You can add a spoonful of ghee ... or butter in the end and keep it covered.

Goes best with hot rotis, especially roomali rotis.

Enjoy!!


PS: This is not a review for Punjab Sind.

Rohu fish curry with winter vegetables and raw papaya

"When I woke up after a week of high fever and a very bad throat infection, I realised that not only has the first day of the brand new year has passed by but also a whole week has gone by.
So like a good Bong I stepped into the kitchen to rustle up a maacher jhol / fish curry,to drown my sorrows in.
The good thing about this jhol is it is light, soupy and very nutritious with a whole gamut of winter vegetables thrown in.
And a sprinkle of fresh coriander leaves to add to that wintery feel,since back home we add coriander leaves to curries only during winters... when they are available abundantly.
The fish is a fresh water Rohu / Rui.
And the vegetables are green papaya, cauliflower,green peas and the favourite of all Bengalis ... potatoes.
I added a squirt of fresh lemon juice to spike up the taste level to suit my bland taste buds.
Comfort food at its best .... to warm a winter afternoon and to soothe a medicine battered soul."

 This is what I wrote on my Insta post as well as on my FB page along with the photo of my still steaming hot rui maacher jhol, that I cooked for myself this afternoon.
And then decided to make a post of it too.
After all, it is well into two weeks of the new year and I have not been able to drop in here ... not even to wish you all a happy new year.
So here I am, writing about what I can happily say the most soothing maacher jhol I have ever made.

Since I am still too weak to stand for long in the kitchen, I decided to add a good number of fresh vegetables to the curry .... so that I don't have to make different bhajas or side dishes.
To make the jhol more nutritious and to break down the protein for good digestion, I added raw papaya to it. Since I am not too fond of raw papaya, but do include it in my meals, I keep trying to find ways to slip it into dishes.
And since this jhol had all of my favourite vegetables, I did not mind a few pieces of papaya in it.

So here goes the recipe for this super light maacher jhol.
And you need not be ill to relish it.
Try it while you still get fresh winter vegetables in the market ... especially those sweet cauliflowers and green peas.

 Need :

Rohu fish - 4 pieces, fried ( refer here on how to fry them )
Ginger + garlic paste - 1 tbsp ( I had frozen cubes and used two )
Onion - 1 medium, chopped
Potato - 1 medium, sliced
Cauliflower - a few florets
Fresh green peas - as much as you want
Raw papaya - 2 big slices, chopped
Fresh coriander leaves - chopped
Green cardamom - 2, crushed
Dry red chillies - 2, broken
Haldi / Turmeric powder - 1 tbsp
Garam masala powder - 1 tsp
Red chilli powder - 1 tbsp
Salt - to taste
Sugar - to taste
Mustard oil - 1 tbsp
Water - for gravy


 How to :

Heat the oil in a heavy kadahi / wok.

Add the crushed cardamom + red chillies.

Add the chopped onions and fry till almost brown.

Add the ginger garlic paste + haldi powder + red chilli powder + sugar.

Fry well till oil starts to leave the sides.

Add the vegetables and mix well.

Raise heat and add the water.

When it starts to boil add the salt, cover and cook till the vegetables are done.

Remove cover and add the fish pieces.

Add more water if needed and check for salt.

Add the garam masala and cover.

Simmer for 5 to 10 minutes.

Remove cover and sprinkle the coriander leaves.

Serve hot with plain rice.

Enjoy all the goodness in one plate!!

Wishing you all a very happy new year 2018!

Soya Keema and some plans on time saving and cooking ahead

 

 It has already been a week since I made my last post! When I had glanced at the number of posts for May, last, I was so satisfied that I had a smirk on my face just like the proverbial cat who got the cream.
Patted myself on the back for three days straight ... knowing that I will be making a post again soon.
And then, before I know it ... whooosh ... a whole week flies by.
Not good; not good at all.
So, inspite of today being my masala making day, here I am, sitting since morning, editing pics and writing to you.

I think I have already written about the beautiful, beautiful weather we are having here right now.
So won't go into that ... but may I make a passing remark about how cold the mornings have become and how I am just loving that cup of hot, ginger tea and my balcony these days? And did I mention the cold breeze too? I did?! Really?!
And the greenery shining bright all around? That too?

Then I must move on to serious stuff now. No point in rubbing the salt in.
Here's wishing you rains and beautiful weather too in your part of the world.

Just a few days back, a reader, Barnana, requested to make a post on how I planned and cooked ahead.
And coincidentally this same topic came up in one of the groups I am in on FB.
I had given some pointers that I follow religiously in my kitchen and life.
So when I saw Barnana's request, I clicked some photos too.

There were, of course, a lot of yeses and nos, regarding cooking ahead.
But I know how big a help it is if you plan ahead ; and cook ahead too.
If you are single, or working, or both, or a housewife with a small baby, whether you are a family of two or ten,  if you are ill and have difficulty spending long hours in the kitchen ...... planning ahead and cooking ahead is a huge help.

I will not go into purists' criticism of eating food from the fridge.
I believe if you have technology, make it your friend. Especially the refrigerator.
Believe me, it is much better than calling in food from the restaurant ... where food is much older and stale than you can imagine.
Know which is the coldest shelf and which has slightly higher temperature.
And store your things accordingly.
Do keep a track if your area is prone to power cuts and store accordingly.
We do not have power cuts ... so can store things for more than two or three days without a problem.

Cut and store vegetables like lauki, karela, drumsticks, pumpkin, cauliflower, cabbage, carrots, etc.
Place a paper napkin on the top and make sure you store them in an airtight box.
Don't cut and store potatoes, beets, brinjals, etc. Basically stuff that oxidise fast should not be cut before hand.

Knead atta for two days. I would not suggest to store it for more than two days.
Make rice for two or more days.
It can also be used later in numerous ways , if you don't want it plain any more.

Soak legumes and store.
This is my batch today - Rajma, White matar for my no masala quick ghugni, green moong dal for cheelas / pesarattu and rice for idli or dosa or handvo.

Pick green, leafy vegetables like the palak/spinach, methi, dhaniya etc. and store in airtight containers with some paper napkins in.
All these can be done when you are sitting down ... like watching the tv.
Involve family members, if possible.  It takes out the monotony of the task as well as allows for time to spend together.
Mummy (mil) brings out her bunch of leafy vegetables when we sit down with our evening tea. All of us join in and it soon turns into a happy get together. Everybody gets drawn to that room and join in with the cosy banter. As well as with the work at hand.

Boil milk and store in the coldest part of your fridge.
Make paneer ... you can make bhurji or parathas with it. 
Boil potatoes and store , but not in airtight containers.

Make sprouts of green moong, kala chana, etc.
I always have a bowlful of fresh green sprouts in the fridge.

They make great salads, can add to muri or puffed rice for a snack or use in upmas, noodles or just make a stir fry when you run out of vegetables.
You can grind them up and make quick and healthy cheelas or pancakes too.


Soak rice and dal for idli batter.
I almost always make it in bulk and store in the fridge.
Other than the idli, you can make dosas, poda pitha, santlano pithe or the plain chakli pithe to eat with curries or bhajas.
Check out this link for a lot of other options.
Works great when you do not feel like making rotis or do not have kneaded atta.
Or when you have sudden guests.

Make dry masalas one day.
Keep a day of light cooking and use the time to make masalas. You can make a one pot meal on that day.
I make coriander powder, jeera powder, bhaja moshlas and some garam masalas at home.
Make in small batches and store in air tight bottles.

Make wet masals on another day.

Grind onions, ginger, garlic, green chillies, tomatoes etc. and store in ice trays.
I sometimes cook all of these together with turmeric + salt + chilli powder + a little garam masala ( kosha moshla) and store in ice trays. Just add a cube or two to vegetables or fish or chicken and you have a dish ready in minutes.

Grate coconut and refrigerate.
I cannot use a grater, so just cut into pieces and run in a mixer ... just one or two pulses will do.

Keep a paper and pen and you can jot down what you need to pick on your next grocery trip, or what to cook for the next day, etc. Menu planning is half the job done.
I have a slate to write down. Or sometimes write straight on the tiles. :)

As you can see, at any moment of time, I have at least two or three lists on my kitchen walls.

Kitchen management is all about time management.
A little planning ahead will help you to great lengths.
And you will have enough time in your hands to follow your hobbies or finish other chores.

Do check out my next post on how to prepare and freeze things for later use.

Hope this helps. 
I will keep updating this post as and when I come across anything new.
Good luck!!

Now to today's recipe.
A quick, spicy Soya curry.
I have been trying to get some protein into B, a pure vegetarian.
Soya granules are a good option as he refuses to touch the chunks.
These granules can be cooked in numerous ways other than this curry ... ideas that I have come up with to mask them and make B eat without knowing .... posts coming up soon.

This resembles the non vegetarian kheema that we usually make with chicken or mutton.
Slightly on the richer side, this makes for a great dinner when paired with parathas or luchis/puris.
Of course, goes great with the good old roti too.

Need :
Soya granules - 1 cup ( I use Nutrela )
Garam masala powder - 1 tbsp
Vinegar - 1 tbsp

Onion paste - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tbsp
Tomato paste - 2 tbsp
Whole garam masala - cloves+cinnamon+black cardamom+bay leaf
Dry red chillies - 2, broken
Turmeric powder - 1 tsp
Red chilli powder - 1 tbsp
Coriander / Dhaniya powder - 1 tbsp
Cumin / Jeera powder - 1 tsp

Fresh coriander leaves - chopped
Salt - to taste
Sugar - to taste
Cooking oil - 2 tbsp ( I use mustard oil )

How to :

Soak the soya kheema in enough water for an hour.
Squeeze out the water well.
Take enough water in a big pan and add the soaked soya granules with  water + salt + vinegar + 1 tsp of garam masala powder.
This gets rid of that typical smell that dry soya has.

Heat oil in a deep kadahi or pan.
Add the whole garam masala and the red chillies.


Next, add the onion paste and fry a little.

Now add the ginger paste, garlic paste and fry well.


Add the turmeric + red chilli powder + dhania powder + jeera powder + salt.
Fry till dryish.


Now add the tomato paste and fry well.

Add the boiled soya keema, garam masala powder, salt and sugar.
Mix well.
Add a little water if needed.

Cover and simmer for around 20 minutes.

Remove cover and check consistency of your choice. I make it very dryish.
Check for salt.

Sprinkle chopped coriander leaves and cover and let it stand for a few minutes.

Serve hot with rotis or parathas or puris.

This is great on the side with plain rice or with the polau too, if you are making a vegetarian feast.

Enjoy!!

Murgir jhol or A light chicken curry made the Bengali way

Friday had started with loads of housework and more than my usual number of chores.
Since monsoons are approaching, I need to sun everything to be able to wade through Pune's cold monsoon months. Yes, I am a tad traditional ... the old aunts kind of way ... when it comes to such things.
My balcony and windows get ample sunlight.
Hence the quilts are out, the bori and achaar bottles sit on the window ledges. So do the dals.
Not to mention the washing and putting out to dry all the curtains and covers.
So by the time the dishes were done and the whole house had been set, it was almost one in the afternoon. After which I started to cook lunch.
And it was not before four that I got to eat.

Naturally, I was drained by evening.
B was extra busy and was in numerous office calls all day. And that went late into the evening.
I did not make anything for dinner, with the hope of going out. Focused on the knitting that I needed to finish yesterday.
B became free only after quarter past nine.
And we sat down to discuss what to eat or where to go.
The tab came to life again and we start our search.
B wanted to have pithla bhakri. I love bhakris too.
The picture of a crisp, hot bhakri, just out of the tawa danced before my eyes.
B wanted to pick a place where I could have non vegetarian too.

All this was taking time and Pune's eating places shut down at eleven in the night.
So there was hardly any time for us to get ready and reach a place. But finally we zeroed in on one that was around 9 or 10 kms from our place.
We somehow managed to reach the place in 15 minutes flat ... just as the clock on the dashboard showed 10:59.
I was sure we would have to end up with vada paos that night. But luckily for us they took us in.
And that is where lies the catch.
Or my rant for this post.

Most restaurants take in people who arrive just before closing time.
And after you have settled down, read the menu and given your orders, they come up with this ... "Please order everything that you want at one go ... the kitchen is closing."

Drives me up the wall.

Why on earth do they take in customers if their kitchen is closing?!
How do I know that I will not need an extra roti or rice or dal or gravy later?
Why do they have to threaten you as if they are doing a favour feeding you or allowing you in?
There is a famous restaurant in the city that has absolutely fantastic food. And is one of our favourites.
But they too do this.
I mean, if we reach at 2:45 pm, they will take us in.
And after the food comes, a server will come over and give us the ultimatum ... do you need anything else? Our kitchen is closing.
And they will plonk down a basket holding all the rotis that you need....and by the time you have finish half of one, the rest have gone cold.

Makes me hopping mad.

Shouldn't restaurants have a minimum sensibility to at least let the people they have taken in to have a full, satisfying meal?
The simplest thing to do is not take in any more customers who arrive nearer to closing time.
Instead of having a server or two hovering around them, waiting for them to finish as fast as they can just because they have to clean and wind up.
I find it very ,very rude.

As for the afore mentioned place, we did finish early.
Not only because I was already angry at the attitude.
But also because the pithla and the bhakris were a complete let down.
The pithla was lumpy, lacked salt and cold.
The rice bhakri was chewy and not fresh. I suspect it was re heated in a microwave oven.
The jowar bhakris too were faux.
Very thin, limp, had a thin covering almost like polis and soft. And cold too.

The dream of a rustic, fragrant, thick bhakri, very hot,  right out of the tawa remained a dream.

At least for tonight.
Tomorrow, I will make ourselves some mean Pithla and bhakri.
Hhmmmppppfff.

Today, I have this beautifully light Murgir jhol or Chicken curry made the Bengali way.
While it does have garam masalas for flavour, it does not have too much of oil or the masalas are not fried for too long.
Just a stir here, a stir there, cover and let it cook on its own.

Need :

Chicken - around 6 to 7 medium sized pieces
Potatoes - 2 medium sized, halved
Curd - 5 tbsp
Onion paste - 2 tbsp (preferably home made )
Ginger paste - 1 tbsp (   "     )
Garlic paste - 1 tbsp  ( "    )
Black cardamom -2, crushed
Tej pata or Bay leaves - 2
Dry red chillies - 2, broken
Haldi or turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cooking oil - 1 tbsp ( I use mustard oil )
Salt - to taste
Sugar - 1 tsp 
Lime juice - 2 tsp
Fresh coriander leaves - for garnishing

I do not use any dhaniya powder or cumin powder or garam masala powder for this.
And prefer the curd to be slightly sour ... home made curd sitting in the fridge for two days works best.

You can also mix everything together with the chicken and put it in a pressure cooker for a faster version.
In which case, do use less onion paste.

How to :

Marinate the chicken with curd.

In a heavy kadahi, heat mustard oil.

Add the red chillies + black cardamom + bay leaves.

Add the onion paste.
Fry well till dryish and brown.

Add the ginger + garlic paste.
Fry well.

Now add the haldi powder + red chilli powder + sugar.
Fry till all water has dried up.

Now add the chicken and fry well on low heat well.

Now raise heat, add water, potato and salt.

Cover and cook on low heat till chicken is done.

Remove cover and add lime juice and coriander leaves. 

See how soft the chicken is cooked? The meat is falling off the bone.
And the gravy is light and thin.

Serve hot.
This goes great with soft, hot rotis.
Of course, you can pair it with rice too. And some salad.

The light gravy is perfect for summer lunches or dinners.
If you like bread, then this jhol is perfect to dip a piece in.
Will be great for the monsoons.

Enjoy!!

Bhindi ki Kadhi ... and a small appeal

On our visit to Kolkata this time, we stayed at and explored around old Kolkata .... the Park circus area.
The narrow lanes are crowded with old dilapidated buildings, dingy old shops, open gutters, street dogs, taxis making way through and jostling with the hand drawn rickshaws, people going about with their lives like washing on the roadside, hanging clothes on a precarious make shift balcony, while the world moves past.
There is an old world charm all over.

And among all these, the thing that catches your eye is the line of eateries on the foot paths.
Either holes in the walls or just a small stand to hold their wares on, the lanes are filled with street food shops to their gills ... or limits.
Every second shop or even a few shops in a line sell eatables. Either the Phuchka, ghugni, jhal muri or frying hot tele bhajas like begunis, vegetable chops and shingara (samosa).
We spotted quite a few hand carts selling the moong dal pakode too.
There are roll shops at every corner as are the chai shops too.

We loved walking on the Russel street the most. B had discovered a gem of a dhaba ... right there in the heart of the city. A small, non descript shop with a Sadarji sitting at the counter near the entrance. At first I was a little hesitant to try it. But the food made me fall in love with the place. And slowly I noticed that very few people went inside to eat ... the area in front of the dhaba was filled with big sized cars all the way towards Park street. And people ordered their food and ate it inside the cars.
The place is famous for its singaras too. And the chai. The tea, served in earthen cups, is to die for.
We went to this dhaba for the singara and tea, almost every evening, if we were around that place.

But this post is about something else. Or someone else.

Just beside this dhaba, with a small stand of aloo chaat, is an old man.
He is so old, bone thin and frail that he cannot stand up, so he sits down on the pavement beside his stand. Near him sits his equally aged and frail wife. The man raises and folds his hands at every passerby ... offering some aloo chaat.
Nobody stops.
Both of them sit quietly and watch as people throng the dhaba and the other food stalls all around.
I was watching them as we sipped on the tea from the dhaba one evening. Their plight slowly seeped into me. While one part of my mind wanted to walk up to them and offer some tea and samosa, another part held me back for fear of offending him.
Finally, I gathered the courage and walked up to them. The old lady sat immobile, but the man hurried to stand up.

There was a burst of all the energy he could gather, on seeing a customer, finally.
I  asked for two plates of aloo chaat. His wares were not in the best of conditions but at least that gave me a chance to talk to him.
He appeared busy, trying to cut the boiled potatoes with shaking hands. But hearing my voice, he looked up.
Those eyes! Shining with pain on his bony face, they bore the reflection of a hard life.
 I chatted with him without being intrusive and came to know that he is 80 years old, comes all the way from Khidirpore every evening to set up his chaat stall here.
On asking about his family or children, he justs waved his hand away and muttered "Sab chale gaye, sab chale gaye, sab kha kar chale gaye."
He obviuosly did not want to bad mouth them, but could not hold back the pain of abandonment in his words.

I chatted with him for some more time, took the plates of chaats and paid him.
While we were talking, a gentleman, who had come to the dhaba, walked up to him and offered him two cups tea. He took with a look of gratefulness. We were about to leave.
And then I saw what he did .... he slowly walked and got another earthen cup, poured half of the tea into it and then walked up to the jhal muri wala sitting a few feet away .... and gave it to him.
That did it for me. I was just short of crying.

So much of pain, so much hunger and yet the man shares his precious cup of tea with his competitor!

I asked him if they would like to eat something. He very politely refused, saying that they were vegetarians and could not eat anything from that dhaba.
On asking, he said they will buy some milk on their way home and have it with some muri / puffed rice. Since both of them did not have any teeth, they found it difficult to eat any food.

We said goodbye and walked on.
But I could not eat anything after that. All I wanted was to give whatever money we were to spend on our food to that man so that he could rest and eat for a few days.
On our walk back, we packed some vegetarian cheela and some sweets for them. And slipped in some money too.
We stopped and chatted with them again and handed him the bag. I was fearful of offending him. But he took the food with gratefulness and grace. His eyes showed much surprise but he was composed.
Blessed us and asked us to come back again.
Said he will make sure that we did not pay for the aloo chaat the next day.

I did not have the courage to tell him that we were leaving the next day.

If you have read so far, then allow me place a request ... an appeal.
If you are in Kolkata, (or if you know anyone in Kolkata willing to help) , if you are near Park street or Little Russel street area, please do look up this old couple.
And do buy a plate of chaat ... not to eat or enjoy ... but to help them.
Please do something so that they do have to go sleep hungry that night.
And please, please do let me know if you see them and tell me how they are doing.
I will be eternally grateful to you.

They stand just beside Russel Dhaba or on the pavement bang opposite it, in front of Handloom Cottage and beside the Roll shop.
That is Russel dhaba, on Russel street, ... clicked from the other side of the road.

I had made this Bhindi ki kadhi for lunch one busy week day.
Quick to make, this one is a life saver. All you have to do is to make sure you have some rice to go with it.
I had left over rice in the fridge. Set this to cook and went about my rest of the chores.
I do not add any garlic to this, so it is different from my Lahsooni kadhi.
This kadhi has the temperings that I use when I make Kadhi pakoda ( I know I have to make a post on that one too).
I fry the Bhindi / Okra and make the kadhi together. You can fry and keep them aside and add later too.

Need :

Bhindi / Okra / Ladies finger - 250 gms, chopped
Whole Dhaniya / Coriander seeds - 1 tsp
Whole Red chillies (or you can use fresh green chillies too ) - 2, broken
Hing / Asafoetida - a pinch
Curd - 1 cup
Besan / Gram flour - 1 tbsp
Haldi /  Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Water - to make kadhi
Cooking oil - 1 tsp
Salt - to taste

How to :

Mix the besan + curd + haldi + red chilli powder + salt + water.

Heat oil in a heavy kadahi.
Add hing, red chillies and whole dhaniya.

Next add the chopped okra.
Add a pinch of salt. Cover and cook till the bhindi is done.

Now remove cover and add the kadhi mix.
Add enough water.
Set it to boil on low flame.

Cook till you get the desired consistency.

Serve hot with steaming hot rice.

Enjoy!!

Mangshor patla jhol / A light, soupy mutton curry

To be honest, I had wanted this post to be a happy post. Some thoughts, some writings.
And lots of happy thoughts.
When I had cooked this light mutton curry, I had some friends staying over.
There was much banter and an easy air all over in the house.  Light food and close friends always make for a cosy, homely feel.
So I had thought I would write about all the fun we had and about all the food we took turns to cook.
But the months passed, not to mention the dark ones, and the photos languished in my folder.

In fact, when I started to post again, I kept skipping this recipe, waiting for better days that will echo in my post.
Which is why, right now, I have a recipe of the Chole tikki in my drafts.

But a few days back, I wrote on my Facebook page as to which recipe would my readers like to see in my next post.
And Monalisa wrote in to say " Light mangshor jhol sounds yummylicious!! Light golden jhol is apt for the gloomy lazy days of winter" 

 My friends have been a huge support the last few months.
Always with me when I needed them. A warm word here. A strong encouragement there.
Asking about my absence. Inquiring after my health.
So I will let the Chole tikki sleep in the drafts for a little while longer.
My friends will get what they want. So decided to make this post on the light mutton curry right away.

The sun has set on 2015 a few hours back.
Now comes the waiting part. Waiting for a new day. A whole new year.
New hopes. New fears.
New aspirations. New achievements.
2015 has taken much from me. I just hope 2016 will, if not give anything, not take anymore.

This jhol is light, runny and is light on spices.
It does have garam masala but in much less quantity than usual.
I have used chilli flakes, that I ground at home, for a little heat; you can skip that in case you want a plain jhol.

This is very different from the rich Mangshor jhol, that I make when I have guests.
Ma used to make this when she ran short of time.
Or in winters ... but that would have carrots, green peas, cabbage, etc.
I just added the much loved aloo or the potato ... a must in a mutton curry for Bengalis.

Need :

Mutton - ½ kilo, cleaned and washed
Potatoes - 2, halved
Onion - 1 medium, sliced
Curd - 1 teacup
Cooking oil - 1 tbsp ( I use mustard oil )
Salt - to taste
Sugar - a little
Black cardamom - 2. crushed
Black cardamom powder - just little pinch or maybe half a teaspoon (grind them fresh if possible)
Cinnamon - 1 small piece, crushed
Chilli flakes - 1 tbsp ( I dry roast red chillies and give them a short burst in the mixie )
Grated ginger - 1 tbsp
Garlic paste - 1 tsp
Turmeric powder - 1 tbsp
Water

How to :

Marinate the mutton with the curd + ginger + garlic + turmeric + chilli flakes.
I do not add salt in the marination.

Keep aside for at least half an hour.
Of course, you can keep it for a longer time or make it immediately if you are pressed for time ... but then, as everybody knows ... the longer the marination time, the better the flavours.

Heat oil in a pressure cooker.
Add the sliced onions and fry on low heat till well browned.

Add the crushed cardamom + cinnamon.
When you start to get the aroma, add the mutton and stir well for a while ... till everything is mixed properly. No need to fry for a very long time ... as in 'koshao'ing.

Raise heat, add the potatoes and enough water to make a gravy.
( I do not fry the potatoes first ).
Add salt and sugar.
Sprinkle the cardamom powder all over it.

Close lid and cook for 4 whistles on low heat.
The cooking time depends on the quality of the mutton ... so if needed you may cook for a few more whistles.

Remove from heat and cool.

Remove cover and check for the consistency of the gravy. If needed add water to make it thinner, but do check the salt accordingly.

Serve hot with rotis or rice.
 
Some chunky mutton pieces, some robust flavours in a spoonful of this light jhol, some winter sun, some chill in the air  ... all make for a great lunch ... holiday or otherwise.

Revel in health, love, sunshine and food, dear friends.
Wish you much happiness in the coming new year.

Begun pora / Roasted and mashed Eggplant ... a spicy, rustic winter favourite

Begun pora. Or fire roasted brinjal or eggplant.
Just the word pora or poda brings along with it the whiff of fire, smoke and roasting.
Along with the smell of winter nights.
Crisp, cold air. Smoke from the unoon or the chulha.
Thamma's warm, sooty, smoky kitchen.
Wood fire burning with all its might in the two big sized open unoons ... where two huge handis cook rice during the day.

Thamma would throw in sweet potatoes, potatoes into the mouth of the unoons to roast.
And winter nights would definitely see some big sized brinjals with their skins shining with a coat of mustard oil, getting roasted too.
Thamma had a small sized chulha too ... made from a steel bucket, that had three mounds made from wet earth, to sit a vessel on. On that she made rotis.

We children loved to cross the open kitchen veranda on the courtyard, shivering in the cold, push open the lightly closed door  just to soak in the warmth of her kitchen with two roaring fires and watch the sparkling splinters jump and dance around the fires.

Sometimes Thamma would call us in and hand us a piece of very hot roti, just off the chulha and torn into small parts for us.
Chewing on that small piece of roti, we would again barge out and go back into the house, crossing Dadu on the way, who would always be on the swing on the veranda ... for as long as Thamma would be in the kitchen.
Every time we crossed him, he would turn his head and smile at us and the ruckus we made. And then he would go back to gazing at the stars on the bright winter sky again.

On some days, when there would be brinjals roasting in the fire and Begun pora on the menu, if we barged into the kitchen, Thamma would sit us down and ask the help to quickly cut up onions and skin some roasted brinjals.
She would then mash them up with mustard oil, fresh coriander leaves ... a must in every winter dish ... and onions, skipping the green chillies.
And then she would feed us from that one plate of begun pora while the help flipped rotis one by one into the second plate.
There, of course, would be a story to keep us still, too.
Quietly she would send the help to inform our mothers that they are free for the evening.
Their children have had dinner ... a huge task otherwise.

These days, all that I bank on, is memories.
Dadu and Thamma are no longer around.
The house has been demolished recently.
Dad left us three months back.
And what struck me most was Didi's sudden demise last month.
She was the leader of the pack; the head of all plans of our childhood.
All adventures, picnics, plans for movies, gatherings , were started by her.
Not one to hear a no. The eldest child of the family.
My sister, friend, confidante,guide.
This year has taken so much from me that I dread facing the coming year.

I planned to make the Begun pora last weekend for lunch and not for dinner. 
I wanted to click some photos and make a post.


As anyone would know, this is an easy, fuss free dish.
All you need is some fresh, big sized brinjals /eggplants, some onions and green chillies and the all important mustard oil.
The smoky flavour of the roasted  eggplant mixed with the zing of raw mustard oil give the dish its rustic charm.

This is also known as Bengena pitika in Assamese.
Need :

Brinjals / Eggplants
Mustard oil
Chopped onions
Chopped green chillies
Fresh coriander leaves
Salt

How to :

Smear the eggplants with mustard oil and roast slowly on an open fire.

The skin should be completely charred for the insides to be cooked well.
I make sure it becomes flaky ... almost no moisture on the skin.
That not only ensures that the eggplant is well done, it also gives a distinct brown colour to the flesh  just below the skin.
(Check out the steam.)

Cool and skin it.

Mash it well with the rest of the ingredients.
Don't forget to be generous with that drizzle of raw mustard oil all over it.

Serve hot with rotis.

On another note, my hand and shoulders are acting up again.
I have been knitting a little too much recently I guess. And assume that is the culprit.

I have no idea when I'll be able to complete this sweater for B. 
Neither do I have any idea as to when I will be able to make another post next.

Till then take care dear friends.
Stay well and enjoy your holidays.

Badi Santula / Vegetables cooked with dried lentil dumplings

I just can't have enough of the rains.
Ever.
Last week it had rained non stop for three to four days. With dark clouds, heavy wind and fog.
Pune's rains are like quiet children.
They will be around yet you won't feel their presence. Calm, quiet, a little shy and not at all noisy or rude.
So unless you are in the vicinity of a window or the outdoors, most of the time you won't even know it is raining. And in the earnest, too.
So every time I knew it was raining, I would drop everything and rush to the windows.
We have huge bay windows and even the slightest opening is enough to drive the heavy  wind inside, resulting in papers, pens, glasses and other things flying off the dining table and whirling around in the rest of the house.
And god help me if there is a newspaper around.
Still, nothing could stop me from opening the window ... even a wee little bit ... and smell the wet air deep. The smell of rain and fresh, wet leaves and the earth and grass ... everything reaches deep into me and my soul.
Such freshness!
Such peace!

Now we are back to cheerful, sunny days, though there are clouds hovering in the horizon.
Very soon, they will come over. And stay for a while.
And I can spend more time near my windows. Yes, I have even moved a sofa to be real near.
To be able to feel the spray on my face .
And let the cold wind take my breath away.
My poncho is almost done. Hopefully I will be able to snuggle into it too.
And my favourite writer's latest book is at hand. I am saving it for the rains.
Yes, I can be patient.

I don't know about the rest of the country, but rains in Pune means cold weather.
And with the temperature almost nearing 17 degrees, to me it is very, very cold weather.
Which reads, along with the Bengali favourite Khichudi, blankets, shawls and sometimes the heater too.
And Pithe.
Or Pithas. The Odiya pithas. Mostly the savoury ones.
And some garam garam, light, soupy Santula to go with them. 

Growing up in Orissa / Odisha meant being familiar to Odiya food as much as I am familiar to Bengali food. And the Oriya lady who stayed with us and did the cooking most of the time played a big role in this.
Most Oriya pithas , especially the savoury ones, are accompanied with a light vegetable curry like the Dalma or this santula.
While the dalma is made with dal/lentils and vegetables, the Santula has just vegetables in it. And sometimes the badis or sun dried lentil dumplings are added to it too.

The most common pithas that have the Santula as an accompaniment is the Chakuli pitha, the Santula pitha, the savoury Podo pitha and a few others too.
However, this light, comforting curry is eaten with rotis or rice too. 

All you will need is a few vegetables.
No masalas. Yet delightfully flavourful.

Need :

Vegetables - cut into cubes , around 1 small bowlful
( I had raw, papaya, raw bananas, parwal / pointed gourd, brinjals, potatoes. You can use pumpkins, sweet potatoes ... any vegetables of your choice )

Badis / Vadis / Boris - a small handful
Garlic - a few cloves. smashed
Jeera / Cumin seeds - 1 tsp
Turmeric / Haldi powder - just a pinch 
Onion - 1 medium, chopped
Whole red chillies - 2, broken
Cooking oil - 2 tbsp ( I use mustard oil )
Salt - to taste
Water - 4 cups or more if needed

How to :

Fry the badis and keep aside.

Heat 1 tbsp oil in a heavy kadahi / wok till it is smoking hot.
Lower heat and add jeera, the red chillies, onions and the garlic.
Fry for a while.

Now raise heat and add the vegetables.
Stir fry for a while on high heat.

Add salt and the haldi powder. Fry well.

Add enough water to submerge the vegetables, cover and cook till they are well done.

Remove cover, check for water.
Add some more and add the badis (they will soak up water).

Cover and cook for 5 more minutes ( more if using bigger sized badis).

Remove cover and check.
The vegetables will by now have mixed together well and the badis must have soaked up the gravy well.

Remove from heat , add a dollop of ghee (if you want to ) and cover and let it stand for 5 minutes.

Serve fresh and steaming hot.

I was tempted to sprinkle some roasted jeera powder on top, but resisted myself.
And I'm glad I did.
Because the flavours of the vegetables and the slight hint of garlic and the badis had mixed together and was divinely wonderful!

We had it with rotis for lunch.

Try this one of these days.
After a day long's work, enjoy this comforting, light jhol with some soft, hot rotis for dinner.
With the rain keeping you company from the outside.

And don't forget to let me know how you like it.

Enjoy!!