For some reason unknown, these days my husband got so enthusiastic about ‘ol’, a seasonal vegetable of highly moderate status; not even much well known either, that he buys it every other day and I am compelled to prepare curry out of it. As this story is recurring much too often, I am prompted to try different dishes with ol to make it a bit more interesting. Thus I arrive at the present dish, where I make diced ol marry with prawns in a spicy curry. The presence of potato pieces make it even more delightful, as usual though. To be noted here that this dish is not at all invented by me, but collected from a old popular recipe. To people, who are aware about ol, this dish might seem interesting. And for the rest, here comes a dose of GK on ol. Falling in the category of ‘Yam’ (sweet potato etc.), ol is basically a tropical ‘tuber’ crop which is nothing but a much thickened underground part of stem. It has an interesting English name ‘Elephant Foot Yam’ probably due to its jumbo size.
‘Pie’ is nothing but a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.
I recall to share a few posts on tarts ( Fruit Tartlets, Cherry tomato & poppy seed tartlets, Blue Cheese & Walnut Tartlets, Caramelized Lemon Tart ) in the past. Pies, which fall almost in the same category of tarts, but with a lid, are pretty interesting baked items too. Here I share with you the recipe of a savoury pie filled with mutton and cheese which also happens to be my first ever post on pie.
‘Mutton & Cheese Pie’ reminds me my good old days in Utrecht, Holland, where I got exposed to different kinds of baked items. Quite a few times I tested the savoury pies in small street-side baking shops there for which I grew an instant linking. It has been almost 4 years since I am back from Europe and after such a long time, finally managed to try one of my favourites among those pies, by my own. However, as a substitute of lamb meat, I used mutton along with Cheese, the latter being an addition and innovation from my side. One can skip adding cheese at will, since simple mutton pies are also pretty delicious.
It always feels nice to be back to baker’s block and post something or other on baking. Off late, what attracted my attention is the spongy cake covered with white cream and red dust on the top sporting a damn tempting look, people are going gaga over. A bit of research revealed that the red dust is not coming from bit root, as I thought, but from simple red food colour which made life easy. The USP for this cake is cream cheese frosting which is a break from usual butter cream or whipped cream used for cake icing and which also brings in an interesting flavour. It can lighten up any occasion many folds which was also a motivation for me to bake it for my marriage anniversary.
Hilsa (Ilish in Bengali), the most quintessential Bengali fish is still counted to be the poster boy of Bengali cuisine and culture withstanding the onslaught of modernity. Undoubtedly one of the most exotic fishes ever to be come out from the water of Bengal (East Bengal to be precise), make stuff for legends. A few years back, I have shared with you recipe of Bhapa Ilish or Smoked Hilsa which is one of the richest treatments that can be meted with ‘Ilish’. In comparison, the present recipe describes a light gravy with flavours of Brinjal and pinch of Kalonji. The best part of this recipe is that, Ilish flourishes in taste in the light gravy as the latter acts as the perfect foil for the former. It further proves that Hilsa imposes its uniqueness both in the rich must mustrad gravy as much as it does in light soup like ‘jhol’.
Once, I have had the pleasure to share the recipe of coconut laddu with you, that too a while back (Coconut Laddu with Jaggery (Gurher Narkol Naru)). Here, I present the same but with a difference. Here the Laddu is getting prepared with Sugar instead of Jaggery. Must admit, that both are equally delicious, however none to be blamed if at all having an edgy preference. The effort gone into grating the coconut turns into a delight when you put those coconut balls into your mouth and they melt happily. A must during the Dashami or Dusshera in Bengal, coconut laddu can be prepared whenever your sweet teeth need to be sharpened.
‘Chelo Kebab’ consists of Rice or ‘Chelo’ and Kebabs or grilled meat. It is considered as the ‘national dish of Iran’. A butter flavoured rice is accompanied with ‘cubed chicken tikka’, ‘minced mutton seekh kebab’, poached egg, grilled tomato and a scoop of butter.
Few famous restaurants in Kolkata make this dish popular to all Kolkatans. Thus it becomes a worth having dish during our visit in Kolkata. If you are not willing to have a spicy mutton or chicken gravy still want to have the meat then this dish can be one of your top choices. Again rice fulfills the carbohydrate need of this protein rich dish which presents a complete meal to you.
Mathri is the famous Rajasthani namkeen aka savoury snack, I came to know about while staying here in Delhi. In fact it is hugely popular in northern India and served at marriages and pujas. It has some basic similarities with Nimkee, the quintessential bengali namkeen.
Here I prepared a special kind of ‘mathri’ having some additional ingredients like methi (fenugreek leaves) and various spices. Produced in heaps, mathri can be best enjoyed with tea or served with pickle. Don’t mind if it is a bit oily since the taste is simply unbeatable and the extra oil surely can be soaked out with a tissue underneath.
Muffins have always been a treat for my tongue and frankly I don’t need any occasion to bake a bunch of fresh muffins. So far I shared with you some interesting recipes of muffins like the apple – cinnamon muffins and fig – almond muffins which were bit experimental too. Even the savoury ones like the spicy – chicken muffins, harb muffins with smoked cheese were slightly unorthodox in the muffin family. This time, I’ve decided to turn traditional and share the recipe of much adored chocolate muffins which are however loaded with spices and chocolate chips. A bite in the muffin and one gets swayed away by the sweetness of chocolate with a pinch of spices.
Month of July can be regarded as an ideal month for rainy season. However, in Delhi it is hard to find a completely rain drenched day. For me, here, the extended summer starts in April and ends in September. I dearly miss the good old Monsoon of my growing years in Kolkata.
However summer brings with it a plateful of vegetables among which ‘Bottle Gourd’ or ‘Lauki’ or ‘Lau’ (in Bengali) is perhaps the commonest and still my beloved. Thinking of bottle gourd, the dish which comes in my mind at the foremost is Lau Ghanto or the traditional bottle gourd curry. For preparing ‘Lau Ghanto’ one needs to chop the bottle gourd very fine which is a bit time consuming. While an alternative preparation with bottle gourd, known as ‘Lau er Dalna’, can be prepared much easily which I present here.Potato and bottle gourd chunks are simply cooked in Indian spices to make a curry for Lau er dalna. This dish is very delicious too with an aroma of garam masala and ghee and indeed a great accompaniment of plain rice or roti or paratha.
Curd or yogurt is found almost in everyone’s refrigerator, particularly during summer. It is also used in many of Indian veg or non-veg dishes as a taste enhancing agent. Many of us have already added this calcium rich home-made ‘dahi’ in our daily lunch menu.
Now to give it an essential Summer touch, I tried for ‘Aam doi’ or ‘Ripe Mango Curd’ since mangoes are my favorite and available aplenty these days. I find it hard to come across the really good quality sugary sweet mangoes here in Delhi. But this season, I was pleasantly surprised to have my hands on the ‘Dasheri Aam’, one of its kind of juicy mangoes, happened to be deliciously sweet as well. And I could not resist myself from trying this recipe of ‘aam doi’ which anyway needed the ripe and sweet variety of mangoes. Though nothing can beat Bengali’s quintessential ‘Mishti doi’ or ‘Sweet Dahi’ as the supreme dessert, Aaam Doi is lip smacking too being as a summer blessing.
Bori or sun-dried lentil dumplings is a traditional ingredient used in a number of bengali preparations. Often it plays a silent role to enhance the taste of the dish and thus the secret USP. We can’t think of many veg curries (like Lau Ghanto or Bottle Gourd Curry , Sukto , Mochar Ghonto (Dry Banana Flower Curry) , Mulor Ghonto/ Stir-fried Radish etc.) and fish curries (with Tangra fish , Rahu, Hilsa ect.) without bori in them.
‘Bori’ can be made of urad dal, masoor dal or even chana dal. Thick airy lentil paste is prepared and dried under direct sun in dumpling shpes. In earlier times, ‘bori’ used to be prepared at home. However, these days it is readily available in market.
‘Masla bori’ is a special kind of Urad dal bori with added spices. Usually, ‘bori’ is a used as a supplementary ingredient. However, it is the key ingredient in this recipe. The whole preparation here is based around ‘bori’ which is made into a tasty curry with mustard sauce.
Once in a while you stumble across a hidden treasure, somehow forgotten and buried somewhere. Finding this recipe of Salmon fish, prepared long back, gave me the pleasure as such. Salmon was one of my favourites during my expat days and sharing the recipe is like going down memory lane. Here in Delhi and elsewhere in India, Salmon is not scarcely found these days and I assume that over the days Salmon swam across the oceans to reach East. So, on one hand if sharing this recipe gives me immense pleasure while reminiscing good old days, on the other, it also raises the excitement of introducing a glorious continental preparation.
Paneer can be turned into various interesting dishes, once one gets bored to the ideas of usual paneer ki sabzi, matar paneer or even the spicy paneer butter masala. Chilli paneer can be a refreshing break if you adore and love to go Chinese too. This recipe of Chilli panner is a simple, mild but delicious to satisfy more than your appetite and rivets you close to the glorious Asian cuisine. Highly recommended with fried rice but equally engrossing with roti and parantha too.
These days, as we get flooded by baking recipes of so many varieties across the genres, I assume the simple, sober and plain chocolate cake still holds a special place in our heart, bearing the charm of past. Over the last few years, I also tried to put together different cake recipes in the blog, from lovely carrot cake to celebrated black forest and from the lip smacking cheese cake to addictive mocha. And then thought to get back to the roots, to the story of the simplest chocolate cake. Apart from the usual ingredients of baking, I need a good dark chocolate strip with just a bit of vanilla extract and that’s all.
Just wish to remind however, that a bite of this simple chocolate cake can turn lethal with a dose of caffeine. And of course, coffee etiquette has to be kept in mind, particularly when you are travelling. I came across of all these facts and figures through this fascinating blog, Med Cruise Guide which you would find superbly exciting. Bon voyage to the land of coffee with a pie of chocolate cake.
Paratha stuffed with seasonal vegetables apart from the usual Aloo or Muli parathas are pretty common in Northern India. Likewise, spinach puree in partaha dough infuses a certain kind of herb flavour in the paratha and makes it pretty tasty too. Known as Palak paratha, it is actually quite popular and find many lovers all around. Here I share the interesting recipe of Palak Paratha which one can readily follow.
With hardly any bone and more than a taste of sea fish, ‘Bhetki’ is quite a popular and counted among the elites of fishes to Bengalis. “Paturi” (smoked fish cooked with mustard paste in banana leaf) is the best and a top class preparation out of Bhetki. Even the base for fish cutlets and fries is unimaginable without it. However today, I describe a preparation which is very simple and common in Bengali house holds and quite similar to the fish curry prepared with Rahu and vegetables. The added attraction is the cauliflower and green peas in it and of course the charm of Bhetki itself.
“Kumror Chokka” or diced pumpkin curry is quite a well known vegetarian dish in Bengali Cuisine. It is also often made as a ‘prasad’ among others during household pujas and best enjoyed with luchi aka puri or paranthas. The usual pumpkin curry with the chunks of potato tastes even more lucrative while a handful black chickpeas find their way in the curry. Largely unassuming and underrated, this simply curry, if prepared well can arouse your taste bud with ease.
Apples although being healthy, are not among my favourite fruits. As a result, few of them were left in my fruit basket for long. To finish them off, I thought of an idea to transform them into baked apple in the form of muffins. As an add on, caramelized sugar topping mingled with the flavour of cinnamon enhanced the test many folds. A must try for those who don’t like apple just like me, however equally passionate to bake 🙂
Delhi is heaven for Tandoori lovers. Almost in every corner of this city you will find small shops of tandoors with plenty of veg and non veg options. From the small glass windows you can see hanging marinated chicken or paneer or other marinated stuffs which are ready to be baked in a large charcoal clay oven. Any of these grilled items coming right from the oven can be your first choice as dinner in the chilled nights of Delhi’s winter.
Besides that, restaurants are also available with plenty of options. Whenever we wish to have something in tandoor we usually order for Afghani Tandoori Chicken. The most I like about the white coated tandoori chicken with the burnt brown edges is its tenderness. As it remains marinated in fresh cream, the flavour of malai gets soaked with the chicken pieces getting soft and tender. This post is my hands on the Afghani chicken prepared in the oven which you can try too without much trouble. Although you may miss the smell of charcoal in this recipe, it’s still worth of trying.
After a long I am back with an unique preparation of Rahu fish (Rui mach). Rohu is almost in our daily intake of food list and earlier I shared 3 of it’s preparations also. This time I am presenting a bit different dish which I’ve prepared with poppy seed paste (posto). I am actually a die heart fan of poppy seeds which is called “posto” in Bengali and love anything made out of it. In general Bengali fish curries contains a combination of mustard paste and poppy seed paste. However this curry solely made with poppy seed paste. Hope you will enjoy it :).