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Tuesday, June 2, 2020

Paneer with Posto and Capsicum

Paneer with Posto or poppy, capsicum paste

Had this delicious paneer dish at a cousin's place. Loved it.
She mentioned some ingredients she'd used, I guessed some she may have missed....the result was quite a refreshing tasting Paneer!

Paneer with Posto or poppy, capsicum paste

Ingredients:

Paneer – 500gm
Tej pata-2
Tomato chopped-1
Ginger paste -1 tbsp
Whole jeera
Whole Garam Masala
paste of 2 medium sized capsicum
paste of 2 tbsp posto
Dhone-jeera powder – ½ tsp each
Salt
Sugar
Green chili
Ghee at the end

Procedure:
1. Season the oil with Tej pata, Whole jeera, Whole garam masala, ginger paste/grated 
2. Add the tomato followed by Capsicum paste and let it cook till the oil separates.
3. Add the Posto/Poppy Paste followed by sugar, dhone - jeere paste.
4. Add the Paneer cubes and salt to taste 
5. Add some water...not too much...just a sprinkling
6. Cover and cook for a couple of minutes.
7. End it off with adding some slit green chilies and a liberal spoonful of ghee.
8. Eat it with steamed rice or roti.

PS: I'd added some diced potatoes which I'd sauted prior to adding to the gravy. Potato is totally optional....I added because I like potatoes with paneer 😉

Wednesday, April 22, 2020

Masala Poorie / Puri


Chholar Dal or Chana Dal was already carried forward from Lunch. Hence the Puri with a twist!
Though we Bongs are partial towards 'Phulko Luchi'...Poories made of Maida, Covid restrictions and limited supplies prompted me to improvise with whatever was available.... and here goes the recipe of Masala Poorie

Ingredients as per my availability: can be tweaked around to suit taste and availability
Maida - about 1/2 cup
Ata (whole wheat flour) - 3 cups almost
Hing /Asafoetida - 1 tbsp
Chili flake - 1 tbsp
Ajwain - 1.5 tbsp
Salt
Sugar
Ghee- 1 heaped tbsp
Curd (because it was available)-a bowl approx
Warm water

Procedure :
Mix the dry ingredients.
Then mix the ghee followed by curd and warm water....knead
Roll into poories and fry....


I served with Chholar Dal...
Anything like Alu Dum, Chhole, Chutney will do....even just like that...warm puffed spicy poorie tastes awesome!

Sunday, April 19, 2020

Lau Chingri

Bottle Gourd with Shrimps
Lau Chingri or Bottle gourd with shrimps , a Bengali recipe
The addition of Shrimps (Kucho Chingri) to the humble Lau (Bottle Gourd) has elevated this dish to  an exalted position in the world of Bong gastronomy. The 'Lau Chingri' didnt stop at conquering the heart of the Bong gourmet, but inspired the cult folk song from Opar Bangla "Saadher Lau banailo more Boiragi" !

Coming to the recipe, here it goes :

Ingredients : 
Lau / Bottle Gourd- chopped into small pieces
Pumpkin julienne-a small qty ..about 1/3 the quantity of Lau
Shrimps-de-veined and washed
Panch phoron-1 tsp
Tej pata -1
Shukno lonka / whole dry red chili
Grated/paste of ginger
Holud/turmeric
Jeera powder
Green chili
Dhonepata / Coriander leaves-chopped
Ata (whole wheat flour)- 1 tbsp
Ghee
Salt
Sugar

Procedure :
1.Steam the chopped lau + julienned pumpkin
2. In a Kadhai, heat oil and season with Panch Phoron.
3. When the phoron is crackling, throw in Tej pata, Shukno lonka followed by the washed and de-veined shrimps.
4. After frying the shrimps add ginger, turmeric, jeera powder followed by salt and a pinch of sugar.
5. Now add the steamed chopped lau + julienned pumpkin into the spice mix in the kadhai.         
6. Stir it around..no water is to be added as white gourd gives out water.                                  
7.Keep it covered for a few minutes till the vegetables are cooked. Remove the cover...let the moisture evaporate.
8. Once the veggie-shrimp is done, sprinkle a spoonful of Ata to help dry up excess moisture and make the dish 'maakha-maakha'.
9. Finish of with dhonepata, slit green chilies and a dash of ghee.
10. Serve with steamed rice


Saturday, April 18, 2020

Phish Phash / Pish Pash...what's in a name ;)?

A gentle nudge from friends reminded me that I have a Cooking Blog. It has been sitting idle, gathering (virtual) dust for the past 2 years or so. Not that I haven't cooked...I have. But blogging about food is a tad bit more cumbersome than cooking food.

A microorganism is holding up the whole world of the mot superior being at ransom...the whole human world is under forced hibernation. While the more fortunate ones are cooped up within the confines of their home, praying for safety and good health, the others are stranded far away from home, alone, scared and helpless. Among the millions of Covid related forwards doing their rounds in the virtual space, one which struck me somewhere said "A vaccine for the Human Virus has finally been found ...Corona....which will heal mother Earth"! What a sad state of affairs we have brought ourselves to...

Well in these troubled times, when supplies, though regular (till now) are limited and cooking simple yet finger licking food is a daily challenge, remembering Phish Phash was like a God Send.  

This is  comfort food I remember from my childhood, especially  from the after-fever-bitter-taste-zero appetite phase. I remember the soft aromatic rice with melt-in-the-mouth-mutton, carrot-peas-potato drizzled with dollops of butter....Aaahhhh bliss!

With chicken in the fridge, I proceeded with the chicken version of the above one pot comfort food!

Ingredients for 10 generous helpings and some more
Gobindobhog Rice - 750gm
Curry cut chicken with bones - 1.5kg 
Carrot : 2-3 chopped into chunks
Beans - a handful -roughly chopped
Potatoes- 2-3 cut into quarters if large
Green chilies - as per taste
Any other vegetables may be added: capsicum, raw papaya, cauliflower, cabbage..all chopped roughly in chunky pieces
Ginger paste - 2 tbsp - for marination of chicken
Garlic paste - 2 tbsp - for marination of chicken
Pepper powder
Whole garam masala - Cinnamon, Green Cardamom, Peppercorns (optional), Bay leaf
Finely chopped onion-1
Onion paste-1
Chopped tomato -1
Butter

Procedure :
1. Marinate the thawed and washed chicken with ginger-garlic paste, salt and pepper for about 1/2 hour.
2. In a pressure cooker, place the marinated chicken + onion paste + chopped onion+ chopped tomatoes +whole garam masala+Pepper powder+salt+green chilies+salt. Add adequate water. Cook for 2 whistles.

3. Separate the chicken stock and the boiled chicken pieces.4. In a rice cooker place the washed Gobindobhog rice with the chunky vegetables and add the chicken stock and a bit of butter/ghee and let it cook till almost done. Add the chicken pieces. Keep the cooker on for a couple of minutes more.

5. Serve the steaming hot Phish-Phash with dollops of butter.

I dont like the rice very mushy and overcooked. 
If you like it that way, after pressure cooking the chicken, add the rice and veggies into the chicken stock in the pressure cooker. If needed, add some more more water and pressure cook for 1 whistle (gobindobhog cooks very fast)...And the mushy risotto like  Phish Phash is ready to be served

Optional : A fistful of Masoor Dal (Red Lentils) may be added along with the rice to make it an even more wholesome meal. I didnt, though...





Sunday, February 4, 2018

KORAISHUTIR KOCHURI

Koraishutir Kochuris  are an almost indispensable part of a Bong's Winter cuisine. The first glimpse bright green pea pods are irresistible....and the first thing that comes to mind is Koraishutir Kochuri, of course with Alur Dum or Chholar Dal.

Ingredients :
Shelled Peas 
Ginger - 1" piece
Green Chili
Asafoetida or Hing - a pinch
Cumin or Jeera
Fennel or Mouri powder - coarsely ground (I like frying it after dry roasting)
Salt
Sugar
Ghee

Procedure :
Filling
Make a paste of Green Peas,Ginger (ginger can be added while cooking the paste too), Green Chili, a pinch of sugar and salt
Heat ghee in a kadhai. Temper with Jeera and Hing. 
Add the Green Paste followed by Ginger paste if not already added while blending
Turn it around in kadhai to cook or give 'paak' while ensuring the colour does not change to a dirty dull green. 
Add fennel powder and red chili(optional) and also roasted cumin powder.
Overcooking is sacrilege and so is overpowering the sweet taste of green peas.
Adjust salt and sugar. The taste is mildly sweet
The filling is ready

Dough:
1.For the maida dough, add a tablespoon of ghee as moyen. Now knead the maida into a soft dough.

2.Like in making puri/luchi, pinch of balls off the dough, roll them into smooth balls. Then make cavities in the centre and add a spoonful of the cooked green paste. Fold up the dough cup with the green paste mix in the centre and seal it and again roll into ball.

3.Now roll out the balls as you would in case of puri/luchi.



Koraishutir Kochuri with Alur Dum....

Sunday, December 17, 2017

Sheem Chochchori

Fried Broad Beans ....the Bengali way
 The Sheem or Broad Beans looked so fresh and green, I of all persons, who's not in the least bit a vegetable lover,  seemed to have fallen in love with them....Cautiously, as I had never cooked it earlier, bought just a packet of it....didnt have the heart to refrigerate this fresh a vegetable and hence cooked a 'Sheem Chochchori' (Broad Beans fried in typical Bengali spices) with it.

A quick and easy recipe .... though of course the presence of mustard paste (shorshe baata) and grated coconut in the fridge helped...

Ingredients :
Broad Beans - 250gms. ..each cut it 3 parts
Dry red chili whole - 1
Kalojeera / Nigella seeds - 1/4 tsp
Haldi / Turmeric - 1/2 tsp
grated coconut - a small bowl
mustard paste - 2 tsp
coriander leaves
green chili
salt to taste
sugar - a pinch
Mustard oil

Procedure :
1. In a kadai, heat the mustard oil and season with whole dry red chili & kalojeera
2. Add the Sheem pieces  (cut in 3 parts as shown in the pic) and add Haldi, salt and sugar. Turn the vegetable and spices around in the kadhai and let it cook till partially soft yet the crunchiness should still be there.
3. Add the grated coconut followed by mustard paste. Let it cook for a couple of minutes more
4. Garnish with Coriander leaves and slit whole green chili.

To be savoured with steamed white rice

Sunday, November 5, 2017

Tawa fried Pomfret



Ingredients :
A) White Pomfret cut into half or kept whole as per choice ....with slits for masala penetration- 3 nos.
B) Ginger Garlic paste - 2 tbsp
C) Lemon juice of 2 small lemons
D) salt to taste
E) kashmiri mirch - 1 tsp for colour
F) Green chilis paste - optional
G) Coriander leaves - optional

H) Spices for dry roasting :
Whole Coriander seeds - 2 tsp
Whole Cumin seeds - 1 tsp
Cinnamon - 2 to 3 sticks
Cardamon - 3-4
Cloves - 4-6
Whole Black Pepper 15-20 
Tej Pata - 2 small
Whole dry red chili - 3-4

Procedure :
1. After dry roasting the spices at 'H', dry grind them into a not-very-fine powder.
2. Mix with all other ingredients at B to G with the dry spice mix . Add a little mustard oil (or any other oil of your choice). This is the marinade  to smear the fish with
3) Liberally coat the cleaned pomfret pieces (or whole) & even the cavites with the marinade.
4) Marinate for a couple of hours. I refrigerated the marinated fish overnight.
5) Tawa fried in mustard oil.

Instead of Tawa Frying, this can be grilled too.....