Mango fruit leather... 'amsotto'

'Amsotto' is a word very close to every Bengali's heart. It is nothing but sun dried mango pulp mixed with sugar. In some parts of India it is known as 'Aam Papad'. I have seen my mother-in-law make 'amsotto' using fresh home-grown mangoes. The process is very simple. Mango pulp is spread in a thin even layer over a flat plate or tray and then left to dry under hot Summer sun. When the first layer dries, another layer of mango pulp is spread over the previous one. This process is repeated till the desired thickness is achieved. She makes mango pulp from both sweet and sour mangoes, and that brings an unique sweet sour taste to the end product and it is the best 'amsotto' I have ever tasted. But when you stay thousands of miles away from home, these homemade delicacies are mere memories.

Though the mangoes here do not taste or smell anywhere near the mangoes back home, still during Summer mango is a must have fruit for me. Few days back I bought a big box full of mangoes from a local store. We ate few, made salsa and lassi with them, but still two large one were left. So before they turn bad, I tried my hand on making some fruit leather.

Yes, fruit leather, homemade dried fruit rolls, are made from fruit pulp. Exactly the way 'Amsotto' is made. It is called fruit leather because when the fruit pulp is dried, it looks shiny and has a very tough texture like leather. Commercially fruit leathers are made in dehydrator designated for this process. I did it in the oven and am so happy to see the end result.

Things needed to make Mango Fruit Leather/ Amsotto:

• Ripe mango: 2 large (or canned mango pulp)
• Honey: 1/4 cup
• Lime juice: 1 tbsp

• A baking sheet
• Parchment paper

Steps of making Mango Fruit Leather/ Amsotto:

1. You can use either canned mango pulp, or make fresh fruit pulp. If you are making fruit pulp from fresh fruit, use fully ripe mango. After making the pulp using a food processor or blender strain the pulp to remove any fiber. Do not add any water while making the pulp or straining. The mango pulp should be thick but a pouring consistency.

2. Mix honey and lime juice to the mango pulp. If you are using sweetened canned mango pulp then avoid adding honey. I added honey to sweeten the pulp, as the mangoes were not that sweet. Taste and adjust the amount of honey to be added. You can use sugar in place of honey. Mix well.

3. Line a baking sheet with parchment paper. For the pulp from 2 large mangoes I used a 15inch X 11inch baking sheet. Pour the pulp on the parchment lined baking sheet. Spread the mango pulp with a spatula or back of a knife. Spread it as evenly as possible.

4. Pre-heat oven to WM or 140F or the lowest possible temperature possible in your oven. Use an oven thermometer to check the temperature, it should not exceed 140F. You need to dry the fruit pulp, no cooking is involved here. Keep the baking sheet on the top rack of the oven. If you find (or feel) the temperature is too high then switch off the oven for 30 min, and again switch it on. Let the fruit pulp dry inside the oven for 8-10 hrs.

5. How to know the fruit leather is ready? If you touch a dried fruit leather, you will feel a smooth leather like texture and you can peel it off from the parchment paper easily. If fruit pulp sticks to your finger and you find it difficult to peel off then it needs to dry more. I kept the baking sheet at WM mode in the oven for 8 hrs, I switched off the oven in between to keep the temperature at 140F. It was almost done after 8 hrs. I left it inside the oven(switched off) overnight and next morning it was perfectly done.

6. Peel off the parchment paper, cut the fruit leather into pieces, roll and store in an air tight container. You can wrap the fruit rolls with parchment paper before storing.

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Homemade burger bun...

Lot of people have asked  me, why do I need to make bread at home when they are readily available in stores. My answer is unless you try your hand at it you will never know. First of all, I love baking, though a late starter, I have fallen for it completely. And it gives me an immense pleasure when all the effort comes together and I end up with a perfect well done bread.

And  the second reason, which I feel far  more important that the first one. Just go through the ingredients list of the bread you have bought. I'm sure you will need to Google for a lot of them, as you probably haven't heard of them before. Unfortunately most of them are preservatives to increase the shelf life of the bread.

Like most of the kids  of her age, my daughter loves burgers. Every-time we pass by a burger joint, she feels hungry, even if it's just after the lunch or dinner. So when on Mother's day my little one surprised me with a beautiful ceramic paper weight shaped like a star fish and  a few pretty  looking cards saying "Mom I love you", I promised her the best burger as her treat.

I followed the braided bread or challah bread recipe to make the dough. This dough, can be used for making several different breads, like burger buns, dinner knots, sweet cinnamon rolls etc. Today it was burger buns time.

Things needed to make Homemade Burger:

For the Burger Bun:

• Bread flour: 4 cups and more to dust
• Dry yeast: 2.5 tsp
• Sugar: 1/2 tsp
• Water (warm): 1 cup
• Salt: 1/2 tbsp
• Honey: 1/4 cup
• Eggs: 2
• Butter or olive oil: 1/3 cup
• Egg wash: 1 egg + 1 tbsp water
• Sesame seeds to sprinkle (optional)

Steps of making the Burger Buns:

1. Proof the yeast: Take the yeast, 1/4 cup warm water, sugar in a deep bowl, mix well. Cover and let the yeast stand at room temperature until foamy (about 10 min). The water should be just warm to touch, not hot.

2. In a large, deep mixing bowl add 1 cup bread flour, eggs, honey, butter (or oil, whichever you are using, I used butter), and rest of the water, mix well with a dough whisk (a ladle also works good) till no lumps.

Add the yeast and mix well. Add the remaining bread flour 1/2 cup at a time, until a soft dough is formed that pulls away from the sides of the mixing bowl.  As I do not have a stand mixer, I used my hand to make the dough. You can use a heavy duty stand mixer like Kitchen Aid, in that case use the paddle attachment.

3. Lightly flour the kitchen counter or any work surface ( I used a large wooden chopping board), turn the dough on the floured work surface. Knead the dough, stretch it, fold it, turn it 90 degree and repeat. Knead for 7-8 min by hand. Keep dusting the work surface with flour to prevent the dough from sticking to hand and to the work surface.

4. Grease a large and deep container, place the dough and turn once to grease the top. Cover the container and let the dough rise at room temperature until double is size, about 2 hrs. Punch down the dough and cover the container and let the dough rise again for 1 hr. If you are in hurry you can skip the second rise, but for a better flavor let the dough rise for the second time.

5. Line a baking sheet with parchment paper. Take out the dough on a lightly floured work surface. Divide the dough into two equal halves.

6. Divide each half into 6 equal portions. Make balls from each portions. Roll the dough with cupped hand until smooth and perfectly round. Place the shaped dough on the baking sheet, with smooth side up. Repeat the same for other portions of the dough and place them at least 2 inches apart from each other. Flatten each dough with the palm. Cover loosely with plastic wrap and let rise for 20-25 min at room temperature. Halfway through the rising press the dough balls very gently to flatten a bit.

7. As the shaped dough are rising, place the oven rack to the center position and preheat oven to 350 F. The oven should be preheated at-least 20 min before baking. Mix the egg and water for egg wash.

8. Brush the rolls with egg wash with a pastry brush and sprinkle sesame seeds. You can skip the sesame seed part.

9. Bake in the preheated oven, in the center rack for 18-20 min or until golden brown in color and firm to touch. Transfer to cooling rack.

I used only half of the dough to make 6 buns. With the rest of the dough I made few dinner knots and mini challahs. The dough recipe is same, but you can make various other breads from this dough.

For the Patty:

• Minced meat of your choice: 1 lb/ 425 gm
• Onion (finely chopped): 2 tbsp
• Garlic powder: 1/4 tsp
• Dried parsley: 1/2 tbsp
• Worcestershire sauce: 1 tbsp
• Smoked Tabasco sauce: 1 tbsp
• Egg: 1
• Bread crumbs: 1-2 tbsp
• Freshly ground black pepper: 1 tsp
• Salt to taste

For making the patty you can use any minced meat of your choice. Even vegetarian options like falafel, or minced soy-granule patty or mixed veggie patty are also good. You can make the burger patty as per your choice. This time I used minced chicken and following is how I did it.

Steps for making the Patty:

1. Mix minced meat, finely chopped onion, garlic powder (or minced garlic), dried parsley, Worcestershire sauce, smoked Tabasco sauce, salt and pepper well. I used smoked Tabasco to bring the smoky flavor as well as increase the spicy level, you can use liquid smoke and chili powder instead. Liquid smoke is readily available in shops like Walmart or Target. For kids, you can avoid chili powder. I added frozen corns and grated carrot to the kid version patty I made for my daughter. An easy way to add some veggies to your kids diet.

2. Now shape the patty into round disks around a diameter of 3 inches or the size to match your burger buns. To shape the meat patty quickly and easily I found out something very simple. We always have different sized lids of jars in our kitchen. Take any lid that matches to the size of burger bun.

3. Line the lid with plastic wrap.

4. Drop the patty mix on the lid.

5. With the help of spoon level the mix and spread it on the lid. Press a little so it takes the shape of the lid.

6. Take a piece of parchment paper, and holding the plastic wrap flip the meat mix to parchment paper, voila you have a perfect round patty ready to cook.

You can grill the patty on an outdoor grill or just shallow fry them on a pan, like I did.

So we are ready with the bun and patty, now the burger needs to be assembled.

To assemble the burger: (these are few suggestions)

• Mayonnaise
• Mustard sauce
• Tomato slices
• Lettuce
• Guacamole
• Onion
• Pickled jalapeno
• Bacon
• Cheese slices
• Grilled mushrooms or bell peppers

 Etc & etc....

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Mixed dal.....

Cleaning the kitchen  and the pantry always springs up a mixed bag of emotions - surprise, disappointment, guilt as well as delight. I am pleasantly surprised when I find things, which I thought were lost, and they were  just seating behind a jar or bottle without whispering a word. Shouldn't they have screamed "I'm here, I'm here" when I was looking for them!!!

The disappointment comes from the expired canned and bottled goods I bought long (read long long and long) ago. I guiltily trash them, and promise myself not to buy things that I don't need, but again promises are to be broken, aren't they??

And the delight, yes it comes at the end, when all the clean up is done and for sure I can relax for next few months (read at least 6), unless a  next 'Buried alive' situation arises.

So in the middle of Spring I was doing spring cleaning, which was long due and to my joy found several different lentils. The list was like this, red kidney bean (rajma), black eyed bean (lobia), whole mung (moog), whole black lentil (urad), whole red lentil (masoor). I was quite happy to find these, as I love mixed dal. Mixed dal is an Indian preparation of pulses or lentils with spices. I took all of them and soaked them in water. It is advised to soak the lentils/ dal overnight, but if you are in hurry soak for at least 4-5 hrs in hot water. I followed a simple recipe to make this mixed dal, to go with some roti(s).

Things needed to make Mixed Dal:

Different lentils: 1/4 cup of each (soaked overnight)

To boil the lentils/ dal:

• Onion: 1/4
• Garlic: 3 cloves
• Ginger: 1 inch
• Cinnamon: 1/4 inch stick
• Green cardamom: 2
• Cloves: 3
• Salt: 1 tsp

To make the dal:

• Onion (finely chopped): 1 cup
• Garlic: 1 tbsp
• Ginger paste: 1/2 tbsp
• Tomato (chopped): 1 large
• Red chili powder: 1 tbsp
• Kashmiri red chili powder: 1/2 tbsp
• Turmeric powder: 1 tsp
• Coriander powder: 1 tbsp
• Kasuri methi/ dry fenugreek leaves: 1 tbsp
• Honey: 1-2 tbsp
• Salt to tatse
• Garam masala powder: 1 tsp
• Butter: 1 tbsp
• Oil to cook
• Fresh cream to garnish (optional)

Steps of making Mixed Dal:

1. Soak multiple varieties of dal/ lentils overnight or at least 4-5 hrs. I used red kidney bean (rajma), black eyed bean (lobia), whole green lentils (mung dal), whole black lentils (urad dal), whole red lentils (masoor dal).

2. Drain water and wash the dal well by changing water. Put them in a pressure cooker along with things under the list 'To boil the lentils/ dal'. Put enough water, so there is one inch water above the level of lentils. Let the cooker whistle twice, reduce heat low-medium and cook for 15-20 min. Switch off heat and wait till pressure releases. Check whether the dal is done or not. Discard the whole ginger piece. With a back of a ladle mash some dal, but not all.

3. In a heavy bottom large deep pan, heat oil (any vegetable oil is good). When the oil is hot add chopped onion. 

4. Cook till the onions start to take red color. Add garlic paste, cook for 1 min. Add ginger paste, cook for 1-2 min. Add chopped tomato, sprinkle a little salt, cover the pan and cook over medium heat till the tomato is done.

 5. Add red chili powder, kashmiri red chili powder, coriander powder, turmeric powder, mix well.

6. Reduce heat, as the spices release oil add the boiled dal. Mix well.

7. Add 1 cup hot water, cover the pan and cook over low heat for 20 min. In between give the dal a good stir. Add honey and mix well. Check seasoning and adjust accordingly. Add garam masala powder, kasuri methi, mix well. Serve hot, just before serving add a tablespoon of butter or garnish with fresh cream.

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Macher kaliya...a bong special fish curry

Fish is the most common source of protein in Bengali cuisine. No Bengali meal is complete without a fish. Fresh water sweet fish is a distinctive feature of Bengali cuisine. Bengal's countless rivers, ponds, lakes swarm with innumerable varieties of fishes; such as Rohu, Katla, Pabda, Koi, Tyngra, Hilsa etc and etc. More than 40 types of mostly freshwater fish are common, rohu and katla being the most common of them.

In a Bengali household at least one meal a day is certain to have a fish preparation. If you do not love rice and fish then you are not a true 'Bong'. Almost every part of the fish is eaten, the head (মুড়ো) is particularly preferred. There are numerous ways of cooking fish in Bengal, fried (bhaja), simple curries (jhol), semi-dry curries with mustard paste (sorse bata jhal), sour preparations (tok) with tamarind, steamed (bhapa) etc and etc. But one ingredient is a must for all Bengali fish preparation, that is mustard oil. To get the exact taste one should use mustard oil to prepare the fish, this pungent smelling oil brings a special flavor and taste to the dish. 

Today I made a special dish called Macher kaliya. Macher Kaliya is a fish curry with onion-yogurt based rich gravy and flavored with aromatic spices. There are several versions of Fish Kaliya, today I followed my mom-in-laws recipe for this. I love the way she cooks this dish. The crispy fried fish pieces dunked in spicy aroma loaded curry. You only need steamed hot rice to finish the last drop of this curry. Try to use pieces from a big matured fish (Rohu, Katla, Carp) with fat in them, and cook the dish in mustard oil.

Things needed to make Fish Kaliya:

• Fish: 4 large pcs
• Bay leaves: 1-2
• Cinnamon: 1/2 stick
• Green cardamom: 2-3
• Cloves: 3-4
• Onion (grated): 4 tbsp
• Garlic paste: 1 tbsp
• Ginger Paste: 1/2 tbsp
• Yogurt: 1/4 cup
• Turmeric powder: 1/2 tsp + more to smear the fish
• Cumin powder: 1/2 tbsp
• Red chili powder: 1 tbsp
• Green chili paste: 1/2 tbsp (optional)
• Kashmiri red chili powder: 1/2 tbsp
• Garam masala powder: 1/2 tsp
• Ghee/ clarified butter: 1 tsp
• Mustard oil to cook
• Salt to taste
• Sugar: 1 tsp + to taste
• Raisins to garnish

Steps of making Fish Kaliya:

1. Clean and wash the fish pieces, pat dry with a kitchen towel, smear salt and turmeric powder, let the fish marinate for 30-40 min.

2. Beat yogurt with 1 teaspoon sugar and little water. Keep aside.

3. In a small bowl add cumin powder, red chili powder, kashmiri red chili powder, turmeric powder and little water, mix to make a paste. Keep aside.

4. In a heavy bottom deep pan or kadhai heat mustard oil. When the oil is smoking hot, reduce heat to medium and add the fish pieces and fry till evenly golden brown from all the sides. Use a lid and take care as fish tends to splutter oil while frying. Take out the fried fishes and keep aside.

5. In the same pan (if needed add more oil), add bay leaves, cinnamon stick, green cardamom, cloves, cook for 1 min or till the spices release a nice aroma. Add the grated onion and a teaspoon full sugar, cook over medium heat till the onion takes a red-brown color. Add garlic paste, cook for 1-2 min. Add ginger paste, cook for 1-2 min.

4.  Add the previously made spice paste ( in step 3), cook for 2-3 min. Add green chili paste (if using). Add the beaten yogurt, cook till oil separates from the spices. Keep stirring after adding the yogurt. As the oil separates add hot water (1 cup), let the water boil. As the water boils add the fired fish pieces. Add salt, raisins, cover the pan and cook for 10-12 min.

5. Uncover, check seasoning and adjust accordingly. Add ghee and garam masala powder, cover and let it rest for 10 min. Serve hot with steamed rice. This curry will have a thick gravy. If you want you can add potato to this dish.

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Enchor...Jackfruit curry

Jackfruit is a popular summer fruit in Indian sub-continent and South-East Asian countries. This huge green fruit does not look too appealing for a first timer, but the inside golden yellow sweet fruits will easily win anyone's heart. As the ripe fruit has its popularity, the unripe jackfruit has its own as a vegetable.

In Bengali the unripe jackfruit is called 'Enchor' (এঁচর or ইঁচর ). It has a subtle flavor and meat-like texture, because of that Bengalis call it 'Gach PaNtha' (fake or faux meat). Curries, chops, koftas are prepared from unripe jackfruit. Peeling and cutting this huge vegetable is a time consuming task. Moreover the sticky sap of jackfruit makes it more tedious and difficult. Here in the US we get canned unripe jackfruit, those are peeled and cubed, so no trouble on that part. Though the brine solution to preserve the vegetable makes it taste a bit sour. And of course a fresh vegetable will taste much better than a canned one. I used canned unripe jackfruit to make the curry, a typical Bengali enchorer torkari , following my mom-in-law's recipe.

Things needed to make Enchorer Torkari/ Jackfruit Curry:

• Unripe jackfruit: 1 can
• Potato (cubed): 1 medium size
• Onion (finely chopped): 1/2 cup
• Garlic (minced): 1 tbsp
• Ginger paste: 1/2 tsbp
• Tomato: 1 small
• Cumin powder: 1 tsp
• Red chili powder: 1-2 tsp
• Turmeric powder: 1/2 tsp
• Garam masala powder: 1/2 tsp
• Cinnamon stick: 1
• Green cardamom: 3
• Cloves: 3
• Bay leaves: 1
• Green chilies: 3-4
• Mustard oil to cook
• Salt to taste
• Sugar: 1 tsp + to taste
• Ghee: 1-2 tsp

Steps of making Enchorer Torkari/ Jackfruit Curry:

1. If you are using canned jackfruit, then drain all the brine water and put the jackfruit pieces in a bowl full of water. After 20-30 min take out the jackfruit and again put them in some fresh water. Do this at least 3 times. Take a large pan or pressure cooker boil enough water to cover all the jackfruit pieces. As the water boils add the jackfruits. Cover and boil for 5-6 min. If using a pressure cooker, put the lid and wait till the pressure cooker makes a hissing sound, switch off heat and wait till the pressure releases. Drain all the water. These steps will make sure the canned jackfruit does not taste sour. 

2. If you are using a fresh jackfruit, then first peel the vegetable and cut into desired shape. Make sure to put plenty of oil to the knife and in your hand, jackfruit is very sticky. In a large bowl take water and add turmeric powder in it, dip the jackfruit pieces in it. This will help to get rid of the sticky sap. Pressure cook or boil the jackfruit pieces to half done, drain water.

3. Peel and wash potatoes, pat dry. Heat mustard oil (it compulsory to use mustard oil to get the original taste and flavor) in a deep pan. When the oil is smoking hot, fry the potato cubes till golden brown. Take out the potato pieces with a slotted spoon. Fry the jackfruit pieces the same way and keep aside.

4. In the same oil add bay leaves, cinnamon stick, cardamom, cloves. Cook for 1 min. Add the minced garlic, cook over medium heat for 1 min or till the garlic starts to change color. Add a teaspoon of sugar, mix well. Add onion, cover and cook for 3-4 min. Uncover and cook till the onions take a nice red-brown color. Add ginger paste (preferably freshly made). Cook for 1-2 min or till the raw smell of ginger is gone. Add chopped tomatoes. Sprinkle little salt, cover and cook till the tomatoes are done.

5. Add cumin powder, turmeric powder, red chili powder, green chilies (chopped or whole), add a little water, mix well. As the mixture starts to release oil, add the fried potato and jackfruit, mix well. Add enough hot water to cover the vegetables, let the water boil, add salt, cover and cook till the vegetables are done. This dish will have a thick gravy.

6. Add sugar, ghee and garam masala powder, mix well. Switch off heat, cover the pan and let it rest for sometime, serve hot with steamed rice.

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Roganjosh...

Kashimiri cuisine has evolved over hundreds of years.  Over the years the cuisine has been influenced by its rulers and migrant workers from Persia, Afghanistan, Central Asia, North India and others. The influence of Mughals is especially evident on the meat dishes and pulao. Spices and condiments play a key role in Kashmiri cuisine. Kashmir being  situated on the ancient 'Silk Route', the spices traders from all over the world passed through this valley and stayed here as visitors and thus use of spices like cardamom, cinnamon, cloves, fennel, star anise, saffron etc are abundant in Kashmiri cuisine. Staple diet in Kashmir is rice along with chicken, meat and fish. Vegetables like lotus root, turnips, spinach are also  a specialty of this region.

Kashmiri cuisine is broadly divided into Pandit style and Muslim style preparations. The Kashmiri Pandit style cooking involves loads of spices, where as the Muslim style cooking includes onion, garlic and shallots in their preparations. In Kashmiri Pandit kitchen one can find use of Hing (asafoetida) instead of onion and garlic.

Today I made Roganjosh, a classic meat dish from Kashmir. This dish has its origin from Persia. In Persian Rogan means oil and Josh means heat or passion. Thus "Roganjosh" is meat cooked in oil at high intense heat. A second explanation of the name Roganjosh is Rogan means red, this may explain the bright red color of the dish. Roganjosh is mostly made with lamb. I used goat meat. Beef can also be used in place of lamb or goat meat.

For last few months I was looking for an authentic Roganjosh, following Kashmiri Pandit cuisine. My search ended at Anshie's blog Spiceroots. I followed her recipe and made a delicious bowl of Roganjosh. Here is the original recipe link, Roganjosh by Spiceroots.

I did make the Kashmiri garam masala at home and used whole dry Kashmiri red chilies to bring the bright red color in the Roganjosh. Here is how I did it.

Things needed to make Roganjosh:

• Goat meat (with bone): 2 lb (1 kg)
• Yogurt: 1/2 cup
• Cloves: 4-5
• Green cardamom: 3-4
• Cinnamon stick: 1
• Kashmiri red chili: 3-4 tbsp
• Dry ginger powder: 1/2 tsp
• Fennel powder: 5 tsp
• Kashmiri garam masala: 1 tsp
• Salt to taste
• Water: 2 cups
• Mustard oil: 1/4 cup

For Kashmiri Garam Masala:

• Shah jeera/ black cumin: 1 tsp
• Bay leaf: 1 small
• Green cardamom: 1/2 tsp
• Black peppercorn: 1 tsp
• Cloves: 1/8 tsp
• Fennel: 1/4 tsp
• Mace: 1/8 tsp
• Cinnamon: 1/2 stick
• Nutmeg: a pinch

Steps of making Roganjosh:

1. For the Kashmiri garam masala dry roast all the ingredients, cool down and ground to powder. Store in an air tight container.

2. For the Kashmiri red chili powder I dry roast the whole Kashmiri red chilies and ground them to powder.

3. Clean and wash the goat meat pieces. Pat dry with kitchen towel. Beat yogurt with little water, keep aside.

4. In a heavy bottom large pan heat mustard oil. When the oil is smoking hot reduce heat to medium and add cardamom, cinnamon and cloves. Cook for 1 min. Add the meat pieces. Cook the meat till it takes brown color.

5. Add the beaten yogurt, keep cooking till the yogurt dries up. Keep stirring.

6. Mix the ground kashmiri red chili powder with 1/4 cup of water. Add the red chili to the meat, mix well to coat all the pieces with the red chili powder.

7. Cook till oil separates, add all other spices, mix well.

8. Add 1.5 cups of hot water and let the water boil. Add salt, mix.

9. Cover the pan and cook till the meat is well done. Make sure there is enough water to cook the meat. Stir in between. Serve hot with rice or roti.

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