Bok phool bhaja or Agasti flower fritters

Growing up, I was used to the Bok phool tree on the bank of our pond. Just behind one of the red cement chairs on either side of the cemented area from where the steps descended into the waters of our huge, deep, dark pond. 

It flowered well but I had never given it much attention except for when I would sometimes sit on the steps on a quiet late winter afternoon and watch the busy black ants hurrying along its branches. 
There was another one too, but it was at the back of the house, just on the border of the kola bagaan or the banana plantation. 
All that interested me was the bok phul bhaja that we got at times on our lunch plate. 
Hot and crisp on the outside, fresh and sweet tasting inside. 

Cut to many years later when I was married for sometime and was wading through the nuances of cooking, juggling between vegetarian north indian cooking for the man and the bengali dishes for me. 
We did not get too many familiar 'Bengali vegetables' at the time and getting Bok phul was beyond my dreams. And I slowly started to forget all about it. 

Until one day I came upon it all of a sudden at a local vegetables shop. 
I was ecstatic and happily bought half a kilo!! Thing who  knows when I will get them again. 
A call to Ma and I knew how to clean and fry them. 
Immediately made some and enjoyed them for lunch, keeping some for B aside. 
They were a lot and I packed half of them and took them to my new friend who had just moved to the city from Kolkata.

And after that, many more years passed and I never got to see the Bok phul in the markets again. 
And along with the Kumro phul, the Bok phul also stayed in my memories and yearnings. 

Until last week. 
We had gone vegetables shopping and as we came near the shop that keeps 'Bengali vegetables', I saw the round cane basket filled with these beautiful white flowers. 
And shouted "Stop, stop!" to a much flustered B.
And was out of the car even before it had come to a complete stop. 
Very irresponsible ... I know.
But I was beyond myself with happiness. 

I did not wait and immediately fried some for lunch. 
I had got some Lau shaak too and the menu formed right there in my mind. 
You have seen the plate in my last post here. 

I decided to make a post too. Just for posteriority. 

Need : 

Bok phool / Agasti phula / Hadgyacha phool - 1 small bowlful
Besan / Gram flour - 5 tbsp 

Rice flour - 1 tbsp 

Turmeric powder - 1 tsp 

Red chilli powder - 1 tsp 

Kalo jeere / Nigella seeds - ½ tsp 

Baking powder - a pinch 

Water to make a paste 

Salt - to taste 
Oil to deep fry 

How to : 

Clean the flowers by first removing the stamen carefully. 
Very gently place the flowers in salted water for around 15 minutes. 
Rinse them in plain water ..... they are very delicate, so you need to be real gentle here ...  and place them on a cotton kitchen towel. 

Make a slightly thin slurry with the rest of the ingredients, except for the oil. 
It should not be too thick. 

Heat oil. 
Dip the flowers in it to coat them completely and let in gently into the hot oil. 
Fry till golden brown on both sides. 
Remove and drain extra oil on paper napkins. 
Serve hot with a meal or as a snack with tea. 

 I still have some of the flowers left and am going to come up with something different the next time. 
Till then, stay tuned. 

Take care and stay safe. 

Posto diye Lau shaak or Bottle gourd leaves cooked with poppy seeds paste

Among the very few vegetarian food that I would eat when young,  was the shaak or green leafy vegetables . 
We used to have different kinds of shaak everyday on our lunch plate. Among the other compulsory things on the plate like a little Ucche or anything bitter, some Bhaate / boiled and mashed, a piece of lemon, etc. there would be a small pile a leafy vegetable everyday. 
And no, we could not skip it and move on to the rest of the sides like chenchra or chorchori or the main jhols of fish or meat. 
We had to wade through the bitter and the leafy things first. 

The kind of shaak would be varied too. 
One day it would be the Notey and the Kolmi on the other. Sometimes we would get the Gima, a favourite of mine with its slightly bitter taste. 
Then there would be the Shushni shaak, Paat shaak, Palong  and Methi in winters, and lots more. 
Staying away from home in a place where we do not see more than 3 or 4 varieties, I have started to even forget the names. 

The leaves of creepers would be used too. Kumro pata / pumpkin leaves, Lau pata / bottle gourd leaves, Ucche pata / bitter gourd leaves .... and so on. 
The bigger leaves like the former two would be used to paturis / wraps and also for making mixed veg dishes or chorchoris. 
The smaller ones would be used for a stir fry or to make Boras / deep fried dumplings. 

My favourite, however, is the way Ma cooked the Lau pata .... with posto or poppy seeds. And I loved it best when she added some jackfruit seeds too. 
Quick to cook, she would often cook it last, just before we sat down for lunch. 
When she brought the bowl of the steaming hot dish to the table,  I would take a deep breath of that sweet aroma of posto. 
And would take helpings after helpings, ignoring any meat or fish on the table that day. 
I loved to chew on the sweet, soft dnaata slowly, savouring the juicy bits of joints with a happiness that no meat or bone would be able to give. 

I got some Lau pata a few days back and soaked some posto immediately, having this dish in mind. 
And so made it for lunch. 

Need : 

Lau pata / Bottle gourd leaves 

Potatoes - cut into small cubes 

Chopped onion
Grated Ginger
Green chillies, broken 

Bori - I used my home made ones 

Poppy seeds paste 

Paanch phoron / Bengali five spice (a mix of fenugreek seeds, nigella seeds, fennel seeds, celery seeds. mustard seeds ) 

Oil  ( I use ghee ) 

How to : 

Soak poppy seeds and make a paste with very little water. 

Soak the leaves in salt water and wash well. 
Chop roughly and keep aside. 

Heat oil / ghee in a kadahi. 
Lightly fry the boris and keep aside. 

Heat oil / ghee. 

Add the paanch phoron .

Add the green chillies and the sliced onion. 

Fry and add the potatoes. Stir fry till half done. 

Now add the chopped leaves and cover. 

It will release water. After it has wilted, give a mix and add the boris, a little salt and the poppy seed paste. 

Mix well and cook till water is absorbed and everything is done. 

It will not be completely dry. 

Serve steaming hot. 
Here is a look of my lunch plate. 

Can you guess the fry on the side? 
More on it later. 

Till then, take care and stay safe. 
Do mask up and stay away from crowded places. 

 

Khichuri with a spicy tempering to soothe the throat

Both I and B are on the way to recovery from a longish bout of cold and sniffles. 

While we are resting as much as possible staying warm, I have been cooking very light and nutritious food for ourselves too. 

Though they are not too different from our regular daily food, I did try to keep some things out and included a few things more.
Like I upped our intake of garlic ... it aids digestion and also provides warmth to the body ... a necessity in this cold winter weather. I have also increased B's intake of lentils for that extra protein.
Today, however, I wanted to deviate for a change and wanted to eat no vegetables.

 And I wanted to eat aloo bhaja .

I told myself that it is ok to indulge my tired body with some loving carbs.

So made a khichuri which is slightly different from the usual way I make khichuri  .

Not the typical Bengali  khichuri . 

How to make this beautiful khichdi...

I toasted 1 cup of yellow moong dal till fragrant.
Added  ½ cup of rice to it and washed it well. 

 Put it in a pressure cooker along with enough water, a little salt, grated coconut, turmeric powder, a blob of ghee and some crushed ginger. 

No need to grate it .... I just gave a big thwack with a pestle 😄

Cooked it for two whistles on low.

Heated ghee in a pan and added a little jeera and lots of chopped garlic and some chilli flakes and a pinch of salt.

Poured it over the khichadi . 

Stir fried some potatoes with kalo jeere / nigella seeds and dry chilli, in a smear of ghee. 

We savoured this beautiful meal that soothed our bodies with warmth as it went down.
I could visualise the nutrition spreading through my body and fill it with strength.

B went for a second helping too.
And just before he finished, mentioned "I feel as if someone has just given me a long, warm hug ".

And I knew all will be well.

When I was clicking photos, the sun shifted and lit up my plate with an ethereal light. 

Stay warm . Stay safe.

Eat well. Eat happy.

 

Phulkopi diye Rui macher jhol / Rohu fish curry with cauliflower ....... a healthy winter staple

After a long while, I am back with a post. 
While I am active on instagram as well as facebook, I have been lagging behind when it came to posting here.

For the  simple reason that I have nothing to write at all right now. 
But there are recipes that I make and fall in love with .... and want to make a post here just for my own reference .... if not for anybody else. 

Like this fish curry that I made the other day. I had to make this light Rui maacher jhol, with cauliflower one last time before winter is officially gone. Both, to savour the winter flavours one last time and also because a follower had asked me for the recipe of my version of this jhol, sometime back.

Since I was off fish for a longish while, couldn't post immediately.

But I had not forgotten. So here it is today.

For the fish curry - 

Need : 

Rohu fish - fried in mustard oil 
Cauliflower florets 
Grated ginger 
Dry red chillies 
Potatoes - sliced 
Turmeric powder 
Red chilli powder 
Coriander powder 
Roasted cumin powder 
Tomatoes - chopped 
Coriander leaves - chopped 
Coriander stalks - chopped 
Water
Salt 
Oil to temper 

How to : 

Heat  mustard oil and temper with jeera and dry red chillies.
Add grated ginger and then the sliced potatoes and cauliflower florets.

Add turmeric powder and a little salt and then water.
Cover and bring it to a boil.

Then add coriander powder,  jeera powder, coriander stalks and tomatoes.

When it starts to boil, add the fried fish pieces, adjust salt and cover and cook for some more time.
Round off with a generous sprinkle of chopped coriander leaves.

Done 

I removed some for the vegetarian man before adding the fish. He enjoyed it with parathas for dinner. 

I  also made some Ucche bhaja  / stir fried bitter gourd ,

Notey shaak bhaja / amaranth greens, sojne daata aloo bhaja / drumsticks and potatoes stir fried,

on the side.

The dal was leftover from yesterday's meal.

I will try to post more meals henceforth. 
My followers have requested more quickcooking and easy meals. Hence I have started two hashtags , namely, #mealsunderthirtymins and #cookingunder1hour, and will be making posts on them more than single dishes. 
I will try my best to post here. 
But I will posting regularly on my instagram account. 
So do follow me there as well as on Facebook too. 

Take care all. 
Stay safe and stay home. 
Praying everyone gets the vaccine soon. 

Chicken curry .... light, soupy and flavourful , perfect for winter meals

Ps : This was made sometime during the monsoons and has been sitting in my drafts all the while. 

I have given the story alongwith that led to the making of this curry. 

The very vegetarian, very Rajasthani husband cooked this beautiful chicken curry for me today. .

I woke up with a stiff back, body ache and painful hands. All that strain and working with water yesterday and sleeping with the a/c on last night has shown fruit. And has immobilised me completely. With the knowledge that it will be very difficult to get to my ortho or my physiotherapist, we decided that I take a break today. So while I stayed put with my heating pad and book, B took over the kitchen. .
.
.
I washed and prepped the chicken and asked him what should I marinate it with.
Drew a blank.
“Vinegar or curd?”.
“Vinegar. But very little.”
“Do you want big pieces or small pieces?”
Blank.
“What are you planning to cook ... a gravy? Or dry?”
“Hmm ... gravy. But dryish.”
“What will you be cooking in? Pressure cooker or kadahi?”
“Pressure cooker.”
So I gave him the pieces marinated with a little vinegar. .

After that I had  no idea how he made it.
But the moment the cooker let out the first whistle, I breathed in deep and knew I was in for a treat.
And a treat it indeed was.
I quickly make some mishti bhaat / basanti polau  for myself and happily put it in the background of the photo because that chicken curry / murgir jhol deserves all the limelight. .

It was light, perfect balance of salt and sugar and nothing overwhelming. Soothing, comforting, beautiful jhol.
Soft succulent pieces.
I realised it would go great with both plain rice as well as rotis.
I haven’t asked him the recipe but have asked him to make it again sometime.
It felt so good to have a homecooked chicken curry that I have not cooked myself.
Things like this makes the lockdown life bearable .

The recipe is ridiculously simple. 
I kept asking what else .... but this  is all ,  he says. 😊

Need : 

Chicken pieces 
Sliced onions

Ginger garlic paste 

Curd

Turmeric powder

Red chilli powder
Crushed black cardamom

Crushed black pepper 

Bay leaves

Salt

Sugar

Lemon juice 

Halved potato

Cooking oil  ( I use mustard oil ) 

How to : 

Mix everything together except the oil. 

Cover and keep aside for at least half an hour. 

Dump everything in a pressure cooker and cook for two whistles on low. 

Adjust gravy consistency with water as per your requirement. 

Serve steaming hot. 

I love to top with with some ghee and some more lemon juice and sip on it when the weather turns cold. 

This pairs beautifully with plain rice, rotis, parathas, mishti bhaat or even plain bread. 

That is what I love about it most .... its versatility. 

Enjoy!! 

Ps : I have been getting too many spam comments and at my wits end. 

If you are here, can you please help me out and tell me if you are able to see the captcha ??
Please share your commenting experience so that I can make the necessary changes. 

Thank you. 

 

Khichuri and its companions .... for Durga puja 2020

 

Durga Puja came and went by.

Today is Nabami. Only one more day left.. 

The only festival Bengalis all over the world look forward to. 

The festive feelings, the enthusiasm, the excitement of wearing new clothes, meeting friends and families, spending time at the pujo pandals, the crowd, the reverberating dhaaks and the conch shells, the fragrance of incense and flowers, the rustle of new fabrics, silks and cotton, the aroma of bhog / prasad as well as the food being made at the stalls .... all spell Durga puja. 

All ended. All snuffed out. 

Just by one deadly pandemic. 

One life taking pandemic. 

So many people could not go home to be with their families. 

So many parents spent the days alone, at home. 

The whole world has been shut up at home. 

As if it has been covered with a dark, heavy blanket. 

As if rejoicing is banned. As if breathing is illegal. 

My heart went out especially to those Bengalis who craved just one chance to see the face of the goddess. Just one time. 
To offer pushpanjali / obeisance with flowers. 

To be able to live just for one moment the festive feel. 

Due to safety measures, most places have not organised the celebrations of Durga puja. 

And whichever few have, they have set restrictions and have not allowed anybody other than members to attend the functions. 

And the cry of despair on the social network pages has been heart rending ..... everybody asking for one place where they can get a glimpse of the goddess or offer puja. At least for a few moments. 

Having said that, I must mention the excellent arrangements the organisations have made for regular live streaming of all the activities for people to watch from the safety of their home. 

From Pushpanjali to aarti to cultural programs .... everything. 

And people have been most sensible in doing that .... staying at home and creating happiness for themselves in their own way. 

Memories of pujo in my childhood flood me today. 

Getting ready early, wearing the dress that has been the result of months of agonising on designs and fabric and discussions with Didi and the rest of the brood, going to the pujo mandap with Dadu with a trail of helpers carrying the pujor dali / offerings, while the rest of the ladies of the family and Thamma would come later. 

And then, lunch! 

Ashtami lunch would be Luchi, Cholar dal, labra and chaatni. And papor bhaja / papad.

And of course a sweet. 

We cousins would sit in the long verandah, in a line. Fresh banana leaves would be placed in front of us and Kakimas would serve the food. 

But the luchi was always served by Thamma. 

Carrying an open, oval shaped jhuri filled with hot, fluffy luchis, she would pick out each grandchild's favourite and place it on the leaf. 

I loved fluffy ones. Didi loved both the fluffy as well as the flat ones, the youngest one loved the crisp browned ones .... and so on. 
The Cholar dal would be thick, sweetish with generous bits of fried coconut in it. We kids loved to trouble whoever was serving to fish out more coconut pieces for us. 😀 
And we loved to break a piece of the papad and scoop up some chaatni with it and stuff our mouths. 

The savoury crisp crushing inside our mouths, mixed with the syrupy sweetness of the chaatni would make us go mmmmmmm. 

Days gone by a little too soon.

Sigh. 😞

I had orders for the traditional Khichuri plate for lunch. 

People who did not go to the pandals and wanted to enjoy the regular, traditional bhoger khichuri had placed  orders with me. 

I made the regular accompaniments that go with it. And offered it as prosad / bhog in our mandir at home. And then sent out the batches. 

Tried my best to give a festive feel to my loyal clients through my homecooked food. 

May the divine goddess give us the shakti / strength to fight every demon of ill intentions in the world. 

As well as within us. 

May Durga keep us and the whole world in her care. 

Happy Dussera!! 

Ps : I will declare the winner of my giveaway in my next post. 

Sorry for the delay. 

Lau Khosha Shorshe Narkel diye / Bottle Gourd peels cooked with Mustard paste and Coconut

Hello hello !!
How are you doing?
I am back with a recipe that I have been longing to post.
And nudge my blog awake.

Hope all of you are dealing with the recent pandemic Covid 19 with patience.
And hope that all of you are taking care of yourselves and others too.

I have been posting my daily healthy and light meals on Instagram regularly.
But did not have the mojo to post something here since I do not feel like writing much these days.
The last two years have been a whirlwind for us, with the graph going south all the while.
And hence did not see any reason to be morbid here too.

But when I posted one of my meal plates on insta a few days ago, when I had cooked the simple Lau Khosha / bottle gourd peels with Posto / poppy seeds, I got a lot of dms asking me for the recipe.
And that is when it struck me that I should have it on my blog too.

So decided to make a post today, since I had the chopped peels in the fridge.
But could not find any posto paste in the freezer.
Instead saw some cubes of mustard paste and some grated coconut.

And it struck me ... I can cook a shorshe jhaal with them.
Did a quick search on the internet and did not find any recipe that cooks Lau khosha with Shorshe.
All I saw was the very common Lau khosha bhaja. Or bata / paste.

And quickly set off to cook some.
And quickly make a post.
😊

Need :

Bottle gourd / Lau peels - cut into strips
Potato - cut into strips
Onion - sliced
Kalo jeere / Nigella seeds
Green chillies
Turmeric powder
Red chilli powder
Mustard paste
Freshly grated coconut
Salt
Sugar
Mustard oil

How to :

Heat oil and add the kalo jeere and onions.
Stir and add the potatoes and the peels.

Add turmeric, red chilli powder and salt.
Cover and cook till done.

Add the mustard paste and the grated coconut.
Mix well and cover for some more time.

Add the sugar, stir well.

Serve hot with rice.

That's all.
I'll try to keep posting here as frequently as possible.

Or else you can join me, enjoy my new recipes and keep in touch on Instagram. 
And on my blog's page on Facebook. 
I am more active there right now.

Do take care and stay home.

Subho Bijoya and happy Dussera 2018!

I was out of the country last year , vacationing in the US of A, so had huge plans for Durga puja this year. But as luck would have it, all my plans went up in the air as an accident rendered me immobile. Not only were the muscles of my hands, shoulder and upper back damaged, as well as the wrists, but also I ended up with a huge cut across my face, nose and chin.
Not to mention the swelling that came with it .... I couldn't recognise my own self in the mirror.

So the days passed by in a haze of pain killers and before I knew it, it was Navami already.
And since I don't like to be defeated, especially by life, I took this challenge too, just like I have the numerous times it has thrown me one and went to watch the Aarti in the evening. Yes bruised body and face notwithstanding.

The sound of the dhaaks, the conch blowing, the priest performing aarti and the ringing the bell, the smell of camphor and dhuno in the air, the crowd watching mesmerised ..... everything was like a balm on my pain and I came back home with a feeling of peace and the belief that all will be well soon.
Today dawned beautiful after last night's heavy rain and I craved the bhog or from the puja pandal that I missed this time.
And then decided to cook some as soon as the pain killer started to work.

So here is my plate of khichuri bhog. 
I made the dryish bhaja khichuri, cauliflower and potatoes cooked with white matar/chana/ legumes, tomato and khejur er chaatni , beguni / batter fried brinjal and batter fried green chillies.
B fried papad too but a little later,so not in the picture.

I plated everything together, trying to replicate the bhoger thala/plate, where everything is served in one plate.
I absolutely love the mix of flavours .... the dry khichuri, the gravy of the curry, the sweetness of the tomato chatni, along with the crunch of  the papad.

Savoured this meal and was glad I decided to do it.
Also, I am glad that I believe tomorrow never comes.

Live like you want to and you will have no regrets. Ever.
All you need is a little will and a lot of power.

Shubho Bijoya Dashami and happy Dusherra!! .
May your life be filled with light, love and everything good.

Pui shaak diye Ilish macher mudo / Hilsa head cooked with Malabar spinach

 It is that time of the year. Again.
When the sun is out finally after the rains have withdrawn for good.
When the mornings start with a slight nip in the air and then the afternoons turn fiercely hot.
When the smell of festive times is all over in the air.
When you know Ganeshotsav and then Durga puja is just around the corner.
When you remember the smell of sun soaked clothes and mattresses that have spent the day outside , back home, while the house is cleaned inside out in preparation for Durga puja.
When you remember the smell of Thamma's achars / pickles as the numerous jars and bottles are sunned too.
When you can feel the excitement of buying and planning designs with your cousins for new clothes.
When you step out into the kitchen verandah one late afternoon to see Thamma sitting quietly in front of the khirki duar / backdoor , looking out into the pond and drying her long hair in the breeze coming from across the deep, dark waters of the pond.
And your heart suddenly feels heavy with that surge of love for her.

It is that time of the year when I long to take the next flight home. And be in the midst of the busy family, quietly soaking in everything.
It is that time of the year when I miss Bapi's excited calls asking when was I coming.
It is that time of the year when nostalgia takes over and the weather turns fabulous and the evenings turn maddeningly beautiful with the bright yet soft sun and a heavy 'mon kemon kora' breeze passing by once in a while.

I try to focus on the house that I call my home now instead.
Loads of decluttering and cleaning to do.
Lots of things to be given away.
Now that the sun is back, loads of things need sunning.
I am like a plant .... I can't survive without the sun. Every single thing in my house needs to be sunned.
So lots of things to do now.
And to top it all, there is some travel coming up next week.
So it is all about hurrying right now. 

 Meanwhile, the past couple of weeks have been real hectic.
One of the days I cooked Khichuri in bulk for the street children that I often feed ... in memory of Bapi on his death anniversary.
I love going out and handing these hot packages of food to the little hands that come up to my car window. A few do not ... they are so small.
I love to hear their little screams of delight on finding some sweet. Or when I hand out ice creams.
Bapi loved ice cream.
And while I have not been able to eat a single ice cream ever since he left us, I do regularly distribute them to the little children on the streets.
Fills my heart with a some satisfaction and a lot of joy.

On another side, I have been cooking Ilish at home a little too regularly.
Given that I got two good fishes this time, I have had my fill.
And since I had a good growth of the Pui that I had planted some years ago, I decided to use them with one of the Ilish heads to make this chanchra. Or chorchori.
Or whatever you would like to call it.
There are a lot of ways that I cook Ilish head in. But my favourite is the tauk.
And this ... with the Pui shaak / Malabar spinach.


Need :

Ilish / Hilsa fish head - marinated with salt and turmeric
Chopped vegetables - I used pumpkin, ridge gourd, potato
Pui shaak / Malabar spinach - leaf and stem chopped
Ginger garlic paste - 1 tsp
Chopped onion
Turmeric powder
Red chilli powder
Panch phoron / Bengali five spice powder
Dry Red chillies
Salt
Mustard oil

How to :

Heat the mustard oil in a kadahi and fry the fish head.
Break into pieces and keep aside.

In the same oil add paanch phoron + red chillies + sliced onions.
Fry and then add ginger garlic paste.
Fry well and add haldi mirchi powder.

Now add the vegetables , salt , cover and cook till the veggies are half done.

Now add the washed and cut pui shaak and the fish head.

Cover and cook ...stirring once in a while.

Sprinkle a little red chilli powder, mix well and keep covered for a while before serving.


 I used ginger garlic paste for the first time with Ilish.
And I must say I loved the combination.
With the Rohu head, it is a different taste.
And with the ilish, it is again different.

I did not add the usual pinch of sugar and loved the change in the taste.

 Pair it with some hot rice and enjoy!!

Doi Ilish / Hilsa fish cooked in curd

With the days going by in a whirlwind, I did not get much time to dedicate to and do justice to the beautiful Ilish that I got this time.
Most of it I enjoyed just plain fried.
A tauk once, a chanchra  with my homegrown Pui leaves another .... that's all.
And then,  I found this lyaja/ tail with the muro / head in the freezer.
While the muro went into the chanchra , I was wondering what to do with the lyaja when my heart craved the ilish meat in a 'taste buds awakening' gravy.

I did not want it in a jhol.
Found a bowlful of curd in the fridge and I knew what I wanted.
I could almost feel the tang of the curd with the spice of fresh green chillies and the soft meat of the lyaja soaking it up.
Mixed with some plain hot rice, it would be a match made in heaven.
Ok ok .... cliches apart .... I set aside the piece to thaw and went about cooking B's lunch.
I cook the vegetarian part of the meals first and then cook the non vegetarian ones.
And finally clean the kitchen.
This is my way of managing my house where pure vegetarians and pure non vegetarians co exist.

 It does exhaust me by the end of everything ... which is one of the reasons I do not get to click good photographs of my dishes as regularly as I would love to.
So after I made this, I hurriedly clicked some photos, thinking that I will finally be able to make a post.
Only to find out that I have a Doi shorshe ilish on my blog already.
Then quickly realised that it did not have shorshe / mustard paste.
So I could make a post after all. 😊

I have used just the tail as I was cooking for my self.
I ask the tail to be kept slightly bigger than I would for a Rohu fish as the Hilsa is bony fish.
And as the tail tapers, the bonier it becomes.
It is easier to remove the longer bones when the piece is bigger.

Need :

Ilish fish - I used the tail, you can use any piece
Sour curd - 1 cup , beaten with water and a little salt
Turmeric powder - 1 tsp + 1 tbsp
Kalo jeere / Nigella seeds - 1 tsp
Fresh green chillies - 3 or 4 , slit into halves
Mustard oil - 1 tbsp + 1 tsp + 1 tsp
Salt - to taste
Water - a little, for gravy

How to :

Heat 1 tbsp of mustard oil in a heavy kadahi / wok.
Marinate the fish with 1 tsp of turmeric powder and a little salt.
Fry the fish lightly and remove aside.

In the same oil, add 1 tsp more of the oil and add the nigella seeds.
Then add the curd on low heat, stirring constantly ... or else wit will curdle.
Add turmeric powder, salt and the green chillies, cover and bring to a simmer.

Let in the fish piece and cover and boil for some more time.
Do not raise heat at all and keep stirring once in a while.
Add water if needed.

Remove cover and when gravy has reached desired consistency, pour 1 tsp of mustard oil all over it, cover, remove from heat and let it stand for 5 minutes before serving.

Done!!

The slight tang of the sour curd with the fragrance of the raw mustard oil and the green chillies is a heady mix.

Serve with hot rice.

Enjoy!!

Ilisher Mudo diye Shorshe jhal / Hilsa head cooked with Mustard paste

The phone came at sharp 12 o'clock in the noon.
That one phone call that I look forward to every year.
As soon as the monsoons start.
That one phone call that spells happiness for me.
Happiness that lasts me for almost a whole year.
"Madam, ek piece mila hai, 1 kg tak, anda bhi hai".... said my fishmonger.
"Le lo".... I croaked.

My fishmonger calls me from the main market as soon as he sees a good hilsa and calls me.
Only after I confirm I am in town and only if the fish matches my specifications does he buy it.
And I go and collect it from him.
This time, my bad throat and illness notwithstanding, I said yes.
But then the season was getting over and I still hadn't got my hands on a good Hilsa / Ilish.
And that was making me very restless.
Everytime I enquired I was told that getting a good sized hilsa has been very difficult this year since all the good sized Hilsa were being exported.

I am finicky about my ilish.
I have grown up not on the Padma's ilish but the best of Kolaghat Ilish ... and hence know a good ilish.
I would rather wait for the whole year and get one good ilish than fall prey to my greed and buy just any other faux ilish and show off.
No sir .... not me.
I know my ilish ... I can hear Bapi's voice describing how to know a good Ilish.
And the words are imprinted in my memory forever, along with his voice.

And when I think of this  Kolaghat ilish, my memories take me back home and the tumultuous monsoons in our small hilly town where Bapi had set up his factory. 
After an early lunch, on any given day, S Pishi (aunt) would call out to Bapi asking him to gather the drivers and get the cars ready.
And, with a twinkle in her eye, she would smile at us and ask us to get ready.
We would immediately catch on the excitement. 
Because it would mean only one thing ... a long drive and a picnic!!
And of course Kolaghat ... which means ... Ilish!!

Ma and Pishi would quickly rustle up a mix of muri/puffed rice and chanachur and all of us would pile into the cars and off we would go.
The drive would be filled with lots of singing, jokes and munching on the muri chanachur while the rain pelted the windows. At times, we would stop and get down for the elders to grab a cup of tea from a small stall on the roadside in the middle of nowhere.
On our return journey, Ma and Pishi would surely get down if they saw a haat / village market and that would mean loads of local, fresh vegetables.

Now that I look back, I realise that much of my love for travel and interest in the details and history of places, my love for the simple life of the countryside and villages, for nature and knowing every single local plant, fruit and leaves and their usage in our lives .... the credit goes to my S pishi.
And it were those picnics that were my classrooms.

Coming back to my Ilish, I did bring it home.
And since it was a weekday, indulged in some bhaja ilish with some hot rice for dinner.
I am often at my wits end as to what to make with the head ... it is after all only one head and there are so many ways to enjoy it.
After much thought, I decide on this jhaal with one half.
The other half will have to be the tauk / ambol ... my ever favourite.

Considering the dreaded bones of the ilish, this jhaal is not for the faint hearted.
Do try to be very careful while eating this or the fine bones may create trouble for you.
I suggest you use the front of the head ... the bones are bigger here and hence more manageable.

Need :

Ilish head - fried and broken into pieces
Potato - 1 medium, sliced
Onion - 1 medium, sliced
Mustard paste - around 2 tbsp
( I used two of my frozen cubes that was made by soaking both black and white mustard seeds, ground to a paste and strained )
Green chillies - 4 to 5
Kalo jeere / Nigella seeds - 1 tsp
Haldi powder - 1 tsp salt + haldi powder.
Mustard oil - 2 tbsp
Salt - to taste
Sugar - a pinch
Water - a little

How to :

Heat the oil in a kadahi / wok.

Add the nigella seeds and green chillies.

Add the sliced onions and fry for a while.

Now add the potatoes + turmeric powder + salt.

Cover and cook till the potatoes are done.

Remove cover and add the fish head pieces + mustard paste + a little water + sugar.

Check for salt and add if needed.

Cover and cook for a while.

Remove cover and mix everything together well.

Pour 1 tsp of mustard oil all over and add a few more green chillies.
Cover, remove from heat and let it stand for a few minutes.

Serve hot with rice.

Enjoy!!


Here are a few more Ilish recipes for you to enjoy in this monsoon.

Radhuni diye Parshe macher halka jhol

 Hello hello all!
I know I have been awol for some time now and 'truly beg to state that' I have not been upto much to be able to share here.
Yes, nothing happened much in the past month .... neither life nor recipes nor photos.
I have been in a pretty much zombie like state and have no idea how the days flew by.
Summer came and went by, people came and went by, travel came and went by, ... nothing actually could bring me out of my stupor.
It was like being encased in a shell of morbidity.
It was as if the whole world had stopped living.
It was as if I had stopped breathing.
I have no idea why I was so low since life was going on as usual otherwise.
I was cooking regularly; I had house guests for a while; a couple of road trips happened; paanto happened; mutton too happened; as did chingri .... but nothing could put that spark back into me.

And then a trip to the hills happened. And I was breathing again.
With every second person around me leaving for the mountains, I must say I was not surprised when B suggested a trip too.
And just like that, within a week, he had everything done .... bookings, tickets, et all.
I was a little overwhelmed at the pace but gave in a played along.
And end of the week saw us in the lap of the beautiful foothills of the Himalayas.

The fresh mountain air, the fresh local food, a little sightseeing and some shopping .... everything was like a dream. I was happy again.
We did not go too far into the hills .... we just wanted to unwind and rest.
And take long walks in the pine scented forests and roads.
And that was exactly what we did. ( I hope to update my travel blog soon ... fingers crossed. )

By the time we were back in the plains, we had enough fresh air in our lungs to last a year ( I hope to go back again in a few months though .... B has promised me snow in the mountains early next year ... let's see. 😄😄 )

Another good thing that happened is a long lost friend from school, who had lost her father around the same time as I did, as well as a sister, got back in touch.
So, right now, we are busy catching up on all the years that have passed by as well as old memories.
I am also looking forward to another trip to Rajasthan in the near future .... can't wait to see how Rajasthan behaves in the rains.

As for today's recipe ... it is an old one that I had cooked this last year I guess.
From euphoRHEA.
When I saw her plate on fb, I just had to make it.
It is a light jhol, perfect for summer and just my kind of food.
I have not made any changes to the recipe except for the fish.
All I had was some Parshe in the freezer and could not wait till I got my hands on some Rohu.
So used that.

And fell in love with it.
I have made it many more times after that but had somehow missed posting it.
Now that I have no more new photographs, I dug into my old folders and found these.


Do make this once and see how light, simple food is always the best kind of food.

Need :

Parshe fish - 2, cut , cleaned and marinated with turmeric powder + salt
Potatoes - 2, cut into long slices
Cauliflower - a few florets
Green chillies - 3
Kalo jeere / Nigella seeds - 1 tsp
Radhuni / Celery seeds - a pinch 
Jeera / Cumin powder - 1 tsp
Grated ginger - 1 tsp
Turmeric powder - 1 tsp
Salt - to taste
Water - for gravy
Oil - 2 + 2 tbsp ( I use mustard oil )

How to :

Heat 2 tbsp oil in a kadahi.
When it starts to smoke, let in the fish pieces and fry on both sides.
Remove and keep aside.

Add the rest of the oil and add the kalo jeere + radhuni + green chilles.

Then add the vegetables and stir well.
Add salt + turmeric powder + jeera powder + water.
Cover and cook till the vegetables are done.

Remove cover and add the fish pieces, check water and add if necessary.
Check for salt.
Cover and simmer for 5 more minutes.

Done.

Light, soupy, summery .... perfect with some plain rice.
Enjoy!!

Leaving you with a shot of the pines that I managed from inside the car.

I will try to be more regular here.
Till then ... cheerio all!!

Enchor bhaja / Stir fried raw Jackfruit

Summer is blooming here.
Blooming .... yes. Because I have no other word for what is going on outside right now.
Mid morning temperature starts with 32 degrees and rises as much as it wishes to by late afternoon.  And then decides it loves the city so much that it refuses to down with the sun.
Clings on to the air, making it difficult to breathe even after night falls.
The floor and the walls of my balcony radiate the heat off. My plants stay still ... almost as if fearing to move lest the heat increases again.
I spray them with water liberally, only to feel the steam off the floor tiles and the wet earth.
On days when there is no breeze, I look out to see the dark profiles of the trees standing sombrely.
The rooster that I see of the few branches on the top of the Eucalyptus too does not move ... on other days I love to see the branches that form the neck and head move in the breeze ... as if nodding.
It is only when the restless bats shift branches that it moves ... sometimes the head moving away eerily and sometimes the plume of the tail.
Depresses me more .... just like the heat does these days.

 I have a thousand and one things going on at the same time in my life right now.
Some happy; some not as much.
And then there are a thousand and one recipes  .... okay, a little less maybe ... running in my head too.
To try, to post and share with you here.
But this heat ... nah .... will have to wait for some cooler days.
Meals have been mostly light ... you know if you are following me on Instagram. So I had nothing much to make a post on.
And then, my green grocer has been gone for a while now on vacation.
He is the only guy I rely on these days for fresh vegetables. So when he mentioned that he will be away for a while and I should buy some of that very fresh raw Jackfruit, I gave in.
He does make it easy for me, or else dealing with Enchor / raw jackfruit is painful and deters even the most expert housewife from handling it.

My tip on how to deal with a raw jackfruit is - get your grocer to peel it ... they have that big chopper and is easy for them .... and then make medium cuts from the sides till the center ... without cutting the center.
All I do is wash it well under running water and dump the whole thing into a pressure cooker with some salt and turmeric powder.
And cook it for two whistles on low heat.
And then, after cooling it, I cut it into blocks and store it in the freezer ... ready to take out and cook whenever I want to.
Simple!!!
No oiling of hands, no sticky gum clinging to fingers, no messy jobs of papers and tissues and everything sticking together, etc. etc.

Try it ... and do remember to come back here and thank me. 😄😄

Now, to the recipe.
If you know me, if  you have tried my recipes, you will know by now how I am obsessed with simplifying recipes and cooking light.
So while the whole world has gone overboard with trying to cook the kathal / enchor / raw jackfruit with loads of masalas ... in keeping up with the idea of it being a vegetarian substitute to non vegetarian food .... I phoo the idea away and go ahead and cook it real light and flavourful. If you have not tried this recipe yet, you are surely missing something good this summer.
And then, today I made this light bhaja or stir fry.
I was so amazed and at the same time so happy the way it came out that forgetting hunger and mealtime, I clicked a few photos to share it here pronto.
You really do not have to do much here.
All you need is some pre boiled enchor and some onions and green chillies.
And some dry masalas.
That's all.

Need :

Raw jackfruit / Kathal / Enchor - boiled with salt and cut into medium pieces
Onions - chopped into big sizes
Garlic - chopped ( optional )
Green chilles - chopped
Turmeric powder
Red chilli powder
Salt - to taste
Sugar - to taste
Cooking oil ( I use mustard oil )
Lemon juice

How to :

In a heavy kadahi/ wok , heat the oil on low heat till smoking hot.

Add the jackfruit and toss on high heat for a minute ... searing it well.

Now add the onions + garlic + green chillies and keep tossing.

Add the turmeric + red chilli powder + salt + sugar.

Keep tossing till everything comes together.

Add a good dose of lemon juice and toss a little more.

Remove from heat and serve hot.

Since we were having it with rice and dal, I did not add any other masala and kept it simple like a bhaja should be.
If you are planning to eat it with rotis or parathas, then you may add garam masala as well as tomatoes too, to bring up the moisture quotient.

Enjoy!!
And a happy weekend all!!

Shubho Naboborsho 1425 !!

 Shubho Nabo borsho!
I know I am a day late.
Poila Boishakh or the first day of Baishakh and the start of Bengali new year was yesterday.
But then the year is just a day old .... the whole year is waiting ... laid out straight in front of us.
A straight road for us to travel.
That might have turns and bends.
That might be lonely or crowded.
We don't know.
All that we know is we will have to travel that road. For the rest of the 364 days.
Come rain or storm or thunder.
Come sun or spring or winter.
We don't have a choice. No shortcuts to the end.
We cannot decide for how long. We cannot choose an off road.
All we can do is travel.
And decide what to do on this journey to make it more enjoyable.
And make better memories for later times.

While I was going through my photos to edit yesterday, I came across a collage of some food photos that I had compiled together for this post on the English new year.
And that collage and the post set me thinking.
It was about whole of the year 2017 ... what I cooked, what I clicked, where I traveled to .... and so on. My thoughts, feelings and emotions reflected on those various posts.
And in one glance I had the whole year in front of me.

 And that made me wonder .... why not plan  and make a list on how my collage and the write for my last post of the year will look like, at the very beginning of the year?
If I have a list of food to cook and share with you here, maybe that will push me to make regular posts.
If I have a list of places that I want to see in this year, maybe that will motivate me to plan better.
If I have a list of things I need to knit and finish this year, maybe I will be able to plan my knitting time more effectively ... considering a number of half done projects lying waiting.

Why not?
I know some of these are absolutely in my control .... only the travel part will need an equal degree of enthusiasm as well as agreeing from B.
If left to me, I would happily pick up a rucksack and set off right away.
But that is not to be.
I have been trying to convince the man that I am craving some crisp mountain air for a while now.
And have got just some condescending nods in return. 
Nothing beyond that .... yet.

But the rest of the stuff ... I can manage.
And plan to manage very well.
Keeping my fingers and toes crossed.
Given my sudden outbursts of ill health, I know that not every year is going to be as smooth as the last one was.
But I truly believe where there is a will, there is a way.
What say? 😊

 So with that mojo, I set off to cook a lunch platter for the day.
I had bought some fresh minced mutton and planned to make some mutton pulao or kheema.
But as the day progressed, the temperature outside soared.
While all I wanted at that moment was a bowlful of the cooling Paanta bhaat, I restrained.
And went ahead and cooked a light vegetarian meal.
B was a little concerned at my eating vegetarian food on a Sunday and that too on Poila Boishakh day.
But I knew I could eat nothing heavier.

I had the Narkel diye Cholar dal already in the fridge as well as the Peper chaatni.
There were boiled baby potatoes too.
So all I did was quickly kneaded some Maida / APF for the Luchi .... one cannot just not have a couple of Luchis on the New year day ... right?
And while the dough rested, I set the  Mishti polau ... this time with kaju and kismish .... on the stove.

After that I tossed the potatoes with a cube of my frozen ginger + garlic paste and some onions and tomatoes and some roasted jeera powder and garam masala.
Threw in some of my frozen peas, from winter, too.
And the Choto aloor dom was ready.
And lunch was ready within an hour.

Finally, I sent B to the shower and started to make the Luchis.
I raced against time to set the table, plate the food, frying the luchis at the same time ... regulating the oil temperature in the wok / kadahi was the biggest challenge in this hurry .... and setting them on the plates.
I had wanted them to stay puffed up ... what is a luchi if it is not a phulko or a perfectly puffed up one?  ... while I took the pictures.

( I know I have to make a post on the Luchi too. Hope you have seen my video on the cover of my page on Facebook ... the one that many loved and voted for it to stay and asked me not to remove it. )

Surprisingly they behaved ... maybe out of sheer respect for my honest efforts to make them look good ... and stayed perfectly puffed up all through the shoot.
And till a while later too ... when I finally had the time to sit down and eat.

So while the photos were taken for Instagram, I am sharing the meal here with you too.

নতুন  বছরের অনেক শুভেচ্ছা ও ভালোবাসা আপনাদের জন্যে রইল। 
খুব ভালো থাকুন , প্রাণ খুলে হাঁসুন আর পেট ভরে খান। 
আর যদি পারেন কোনো ক্ষুদার্ত শিশু কে  অন্তত একটি  বেলা  খাওয়ান। 
আপনাদের নববর্ষ মঙ্গলময় হোক !!

Wishing you a very happy, healthy and prosperous Bengali new year!