Whole mung bean curry..

Dal or lentil along with rice and roti is an usual affair in every Indian kitchen. A wide variety of lentils are consumed and preparations vary from region to region. My family is no exception, almost everyday or the other I prepare dal. To make sure it doesn't get boring I use all the different varieties of lentils I know and also try to prepare them in different ways to bring variations in the menu. I already have different recipes involving lentils on my blog, here is another one to add to the list. This time, I have made a whole mung bean curry.

Meatballs with mango glaze...

When I was asked to submit a recipe using summer fruits for an blog event, surprisingly the first thing came to my mind was not a dessert, but a savory dish. May be because I personally inclined to spicy savory stuffs than sugar loaded dishes. It's common to incorporate juicy pulpy summer fruits to a dessert or some frozen good. Specially when we are talking about mangoes. But I used it to glaze the chicken meatballs. The natural sweetness of mango, heat of dried red chilies and tartness of lime juice created a magic. Try it before the mangoes vanish from the market.

Mach er matha diye dal...

Every Bengali can relate to the image above, a typical Bengali lunch, steamed rice, fried potato roundels and yellow lentils with fish head. Bengalis' are known for their fondness of fish. No meal is complete without fish in it. Fish itself is considered auspicious, and is cooked and served during every festivity and special occasions.  It may seem surprising to some when they see how a giant Rohu/Katla head specially bought and cooked with utmost care to celebrate someone's birthday or to welcome the newly wed groom, but in our part of the country, fish head has always been considered a symbol of affection and respect depending on whom it is served to. In early times it was mandatory to serve the fish head to the the head of the family or the earning member of the family, a gesture of the gender-biased patriarchal society Times may have changed but I know there are families who still believe in this hierarchical legacy.

Noodles with shrimps...

I always complain about summer, the heat, the humidity. But there are few things that are undeniably good about summer, the seasonal fruits like mangoes, litchi, black plums. And the best part is the summer break. The school is closed, the kid is at home, alarms are not buzzing at the wee hour of the morning, altogether a relaxed and happy me.

Chingri macher bora...

Who doesn't like fresh juicy sweet shrimps? So when I found some in the market few days back, didn't take long to buy a bagful. I wanted to keep it simple to enjoy the flavorful shrimps to the fullest. I was juggling with different recipes, finally an easy shrimp balls recipe came to my mind. It is a tweaked version of a traditional Bengali style shrimp ball recipe.

Macher dimer bora...

Bengalis are known for their inclination towards fish. A Bengali meal is incomplete without fish in it. No part of the fish is thrown out, be it the head or the gut or the bones. Different dishes are prepared using different parts of the fish. Mach er dim or fish roe is no exception and considered a delicacy in Bengali cuisine.

Pressure cooker chicken curry...

I prefer to spend the weekends either relaxing with my family or just to have some precious me time. Doing nothing and sitting with a cup of coffee or tea is such a bliss, a rare thing that happens but I look for those priceless moments. Throughout the week following a routine is so tedious, and repeating the mandatory chores is so irksome. So I make it point to switch off the alarm on my phone for the weekends,though the body clock always betrays me and I end up tossing and turning on my bed at 5 in the morning while the man and the kid sleep peacefully. I mostly tip toe around the house and sip the hot cup of tea alone and enjoy the perfect me time. Yes we do go out, meet family members, party with friends but also enjoy the rejuvenating lazy weekends.

Postor Bora..

What is food? something we take when we feel hungry? or something we can't resist even if we are full? or as my nine year old is prompting me " Ma, food is something we need to take for growth and energy" (her science class influence of course).

I think food is beyond and above all these definitions. It's not only calms down the hungry rat rumbling inside our stomach but much more than that. Food is something that satisfies our soul, it's a memory that lingers throughout our life, a taste from childhood, an aroma that triggers thousands emotions, that evokes the memory of someone very close to you, making them and the moment immortal.

Chicken pulao...

Last week was a difficult one for me. The minor surgery I had to undergo resulted in restrictions in movement and thus my daily routine. Never mind the associated pain, missing a planned dine out with my friends due to this was more agonizing. But as the saying goes - everything has it's silver lining, I managed to get an uninterrupted break with the support of pain killers and other meds. The man was in charge of the kitchen and other household works. I enjoyed the egg curry for lunch and some not so round paratha for dinner. Yes, being sick now and then is not so bad after all. So this Sunday it was my turn to treat him and of course my little one who relentlessly tried her best to help me and comfort me in her small little ways.

Guacamole...

Now a days avocado is very popular among health conscious people. I was first introduced to this nutritious fruit during my stay in Texas. I still remember how unimpressive the green mash looked, when the restaurant guy placed a bowl of guacamole, but the taste was exactly the opposite. After coming back home I read a lot about avocado and came to know how good it is for our health.

Avocado can be consumed in many different ways, the easiest one is to make a bowl of guacamole. Those who are frequent to Mexican restaurants must be familiar with guacamole. It is nothing but mashed ripe avocado with seasonings. The best part of guacamole is one does not need to cook anything. This no cook super food can be ready in a jiffy. I use tabasco sauce to bring the heat to the guacamole, but green chilies or jalapenos can be also added instead. Guacamole can be served with tortilla chips as dip, or as sandwich spread. It is advisable to make guacamole fresh, as avocado when comes in contact to air turns dull brown in color. If you need to store excess guacamole, cover the surface with a cling film and store in the refrigerator.

The most difficult thing about avocado is to buy a good one.  I guess you know what I'm saying, standing in front of the avocado filled basket in a market and judging which one is perfectly ripe is not easy. The other problem one may face is during cutting this fruit, but that will be only for the first time. And in this age of google and youtube you can search and do almost anything by yourself without asking for help. After all cooking is not rocket science, all you need is a little love.

Unfortunately I do not get good quality avocado in Kolkata. Even if they are available,  the price is exorbitantly high. I really miss avocados. The images here are from a long pending draft that I prepared years back. 

Things needed to make guacamole:

• Avocado (preferably hass avocado): 2
• Onion (finely chopped): 2 tbsp
• Garlic powder: 1/4 tsp
• Honey: 1-2 tbsp
• Tabasco: 1-2 tsp
• Lime juice: 1 tsp
• Fresh coriander: 2-3 tbsp
• Salt to taste
• Black pepper powder: a pinch

Steps of making guacamole:

1. Cut the avocado lengthwise, twist to open the fruit. Discard the brown seed. With the help of a spoon take out the flesh. Mash the green flesh with a forck.

2. Add all the other ingredients, mix well. Taste and adjust the seasoning, sweetness accordingly. Serve immediately with tortilla chips.

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No recipe chicken curry...

Chicken curry is the most frequently cooked dish in my kitchen. Mostly I follow the recipe I have learnt from my mom. Sometimes I try my hand on restaurant style dishes. But last Sunday I was not in a mood to follow any recipes, that's the reason I call it a 'no recipe' chicken curry. I just kept on cooking from my mind. I slow cooked the chicken and did not add any extra water. I let the chicken cook in it's own water and at the end added a handful of fresh coriander to give the dish a special touch. The end result was a scrumptious bowl of chicken curry, loved by all in my family. So before I forget what I put in that curry let me share it with you all.

Things needed to make the chicken curry:

• Chicken on bones ( a whole chicken cut into 12-14 pieces)
• Onion (very thinly sliced): 2 cups
• Garlic: 7-8 cloves
• Tomato: 1 (large)
• Ginger (grated): 2 tbsp
• Green chili: 2-3
• Green cardamom: 2-3
• Cinnamon: 1 stick
• Cloves: 4-5
• Shah jeera or Black Cumin: 1 tsp
• Black peppercorns: 10-12
• Turmeric powder: 1 tsp
• Kashmiri red chili powder: 1tsp
• Cumin powder: 2tsp
• Garam masala powder: 1tsp
• Coriander leaves: 1/2 cup
• Salt to taste
• Sugar: 1 tsp
• Potato: cubed and fried (optional)
• Mustard oil or olive oil to cook

Steps of making the chicken curry:

1. Clean and wash the chicken pieces.

2. Make a paste of garlic, ginger, tomato and green chili, keep aside.

3. In a large heavy bottom pan or kadhai heat 3 table spoons of oil. I used mustard oil, that gives a different taste to the dish. Olive oil can also be used. When the oil is hot add the sugar and let it caramelize. This will give the curry a nice color.

4. Add the whole spices, as the cloves splutter add thinly sliced onion. Fry the onion till brown.

5. Add the chicken pieces, cook the chicken with the onion over high heat for 7-8 min. Keep turning the chicken pieces.

6. Reduce heat add the ginger-garlic-tomato paste. Cook over medium heat for 3-4 min.

7. Add turmeric powder, cumin powder, kashmiri red chili powder, salt, mix well. Cover and cook over low medium heat for 40-45 min. Keep stirring in between. The chicken will cook in it's own water. I did not add any extra water. Check the salt, adjust accordingly. If you like your curry to be spicy add stilted green chilies. Add garam masala powder and chopped fresh coriander. Serve hot with rice or roti.

Note: If you want to add potato to this curry, peel and cube the potato and fry them. Add the fried potato pieces 10 min before the curry is done.

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Thai basil fried rice...

I love one pot meals. A balanced dish with lean meat and carbohydrates with a simple crunchy salad perfectly suits my mid-week dinner plan. Last Wednesday I prepared fried rice, but not the usual one. It was Thai style fried rice. (Here you can check my better than take out fried rice recipe.)

When it comes to Thai food, first thing comes to our mind is the explosion of flavour from lemongrass, kaffir lime, thai basil, holy basil, and the strong sharp smell of fish sauce and of course the heat from fresh red chilies.

Coconut Chutney...

Idli, dosa, uttapam are few items I often make for breakfast and my daughter's lunch box. To accompany the idli, dosa or uttapam my little one makes sure that I make some coconut chutney. Everyone in my family loves this coconut chutney. Easy to make, no cook, a complete hassle free delicacy.

The recipe I follow to make this coconut chutney is passed on from a good friend of my husband. My husband's friend Annu is from Kerala. I have heard so many stories of their college days, how the boys used to devour dosa and chutney from her lunch box and how skillful is A's mom at cooking finger licking food, specially dosa and idlis at home. Once I was making dosa and my husband told me about this recipe to make coconut chutney of her friend's. A e-mailed us the special heirloom recipe, and from then on I'm a big fan of this recipe. It's been more than ten years and I'm still following exactly the same recipe while making coconut chutney. So here it's for you all, a simple coconut chutney to go with dosa or idli. It also works great in between two slices of breads.

It takes hardly 10 minutes to make the chutney, the time consuming part is to scrape the coconut. To reduce the work load frozen grated coconut can be used, but I will recommend of using fresh coconut. To scrape the coconut I used my traditional Bengali coconut scraper (Narkel kuruni). I have grown seeing my mother, aunts using this and me too use this on regularly.

Ingredients for this chutney are very simple and easily available. The curry leaves are home-grown :) In many recipes, specially the restaurant style, chana dal (bengal gram) is added to this chutney, but I prefer without it. The process is also as easy as it could be, put all the ingredients in a grinder and make a smooth paste, and you are done.

Things needed to make Coconut Chutney:

• Fresh coconut (scraped): 1 cup
• Onion (diced): 1 tbsp
• Ginger (chopped): 1 tsp
• Yogurt: 2 tbsp
• Curry leaves: 12-14
• Green chilies: 2-3
• Salt to taste
• Water to grind
• Vegetable oil: 1 tbsp
• Brown mustard and curry leaves for tempering

Steps of making Coconut Chutney:

1. Take all the ingredients except the brown mustard and curry leaves for tempering, put them in a grinder and make a smooth paste. Pour the chutney in a bowl.

2. In a pan heat oil, when hot add brown mustard and curry leaves, as it splatters switch off heat. Pour the oil and the seeds and the leaves over the chutney. Store chutney in an air tight container in the refrigerator.

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Mango Relish...

I know it seems like ages since I  last posted something on my blog. Our move from US to India  and the whole bit about getting things  back on the groove was one of the reason why I went into this hibernating mode. Thanks to my well wishers and friends who mailed or messaged me to inquire my well being and kept my morale up.

Achari aloo...

Do you like potatoes? For me it's one of the must vegetable. I love it in all different ways, from fried to boiled, mashed to curried. When it comes to Indian cooking one can find generous use of potatoes, though potatoes are not indigenous to India. Potato came to India during the colonial period, through the Portuguese in the early 17th century.

I can't think of my mutton or chicken curries without potatoes, or who can refuse some steaming hot Samosas stuffed with potato. So it is, the love for potato, whatever may be the consequences (read calories).

Today I made a dry potato curry with a spicy and tangy twist, Achari Aloo, pickle flavored potato curry. The dish gets the pickle flavor from the dry spices, fennel, fenugreek, black cumin, mustard etc. And loads of garlic and dry red chili are essential part of this dish. I used dry mango powder to bring tangy taste to the dish. If you do not find dry mango powder then use vinegar or lime juice, instead.

Things needed to make Achari Aloo:

• Baby potatoes: 12-14
• Onion (very finely chopped): 1 cup
• Garlic (thinly sliced): 3 tbsp
• Ginger paste: 2 tsp
• Yogurt: 1/3 cup
• Fennel seed: 1 tsp+1/2 tsp
• Black cumin (kalonji) seed: 1 tsp+1/2 tsp
• Fenugreek seed: 1/2 tsp+1/4 tsp
• Mustard seed: 1/2 tsp+1/4 tsp
• Cumin seed: 1 tsp+1/2 tsp
• Dry red chilies: 5-6
• Green chilies: 2-3
• Red chili powder: 2 tsp
• Coriander powder: 1 tsp
• Turmeric powder: 1 tsp
• Dry mango (Amchur) powder: 2 tsp
• Mustard oil to cook
• Salt to taste
• Sugar to taste
• Fresh coriander leaves to garnish

Steps of making Achari Aloo:

1. Take large deep pan with cover, put the potatoes in the pan with enough water and one teaspoon salt. Let the water boil, reduce heat and cook for 5-6 min, switch off and drain. Wash with cold water. Peel the potato and prick with a fork or tooth pick. Keep aside.

2. In a flat pan, take 1/2 teaspoon fennel seed, 1/2 teaspoon black cumin 1/2 teaspoon cumin seed, 1/4 teaspoon mustard seed, 1/4 teaspoon fenugreek seed, and roast all the seed, but take care not to burn. Let cool down and coarsely ground the seeds. Keep aside.

3. Heat oil (preferably mustard oil) in a pan, fry the potatoes till they turn golden brown. Take out and keep aside.

4. In the same oil, add dry red chilies, rest of the seeds. As the seeds crackles, add garlic. As the garlic changes color add onion, cook till golden brown. Add ginger paste, cook for 1-2 min.

5. Add red chili powder, coriander powder, turmeric powder, cook over low heat for 1-2 min, if needed add few teaspoons of water.

6. Beat the yogurt with little sugar and water, add the the yogurt. Cook till oil separates. Add the fried potatoes, the ground spices, and chopped green chilies. Cook for 4-5 min. Add dry mango powder, mix well. Check seasoning and adjust accordingly. Switch off heat, sprinkle chopped coriander leaves, serve hot with rotis or parathas.

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Black eyed bean salad and my submission for BWW#118

Few days back while cleaning the pantry shelves I found these black eyed beans. I'm not a big fan of these beans. Once in a while I use them to make mixed dal. But for some reason looking at the half filled jar of these black and white beans, I found them very interesting and clicked some pics of these not so loved beans. And to be honest whatever the bean may taste like, I found them to be very camera friendly and photogenic. The first shot  below was clicked in daylight, using a Nikon D600 and 105mm lens. I used a homemade reflector (aluminium foil wrapped over a hard board) to lit up the front.

After I clicked the first one I thought of changing the mood of the pic and placed a black cloth as a background, the second image appeared very dramatic. I changed the saturation of the second pic to make it black and white, the following image is my submission for Black and White Wednesday event. This event was initially started by Susan of Well Seasoned Cook and now being managed by Cinzia of Cindystar. This week it's being hosted by Sreevalli of Ammaji Kitchen. Thank you Sreevalli.

Black eyed beans are called lobia in India. I remember my mother used to cook a simple dish with these beans. But I was never fond of that curry. I made a quick and healthy salad. You can have this as a healthy lunch or serve with crackers as a snack.

It is a very easy and quick salad. Either you can use dried beans or canned beans. If you are using dried beans, them soak them overnight in enough water. Rinse well and cook before making the salad or any other dishes. I used simple ingredients, onion, tomato, cucumber etc for the salad. And made an easy vinaigrette flavored with parsley and garlic.

Things needed to make Black eyed beans salad:

• Cooked or canned black eyed beans: 1 cup
• Red onion (diced): 1/4 cup
• Tomato/ cherry tomato: 1/3 cup
• Cucumber (diced): 1/3 cup
• EVOO: 3 tbsp
• Apple cider vinegar: 1 tbsp
• Garlic (minced): 1 tsp
• Parsley: 1 tsp
• Honey: 1/2 tbsp
• Chili flakes: 1-2 tsp
• Black pepper powder to taste
• Salt to taste
• Feta cheese (optional)
• Crackers to serve (optional)

Steps of making Black eyed beans salad:

1. If you are using canned black eyed beans, then drain and keep the beans aside. If you are using dried beans, then the beans are need to be soaked in enough water for atleast 8 hrs or over night. After proper soaking drain and wash the beans and cook. This cooked beans can be used in various ways.

2. In a bowl add EVOO, vinegar, honey, chili flakes, salt, black pepper, parsley, garlic, mix well. Add cooked beans and other ingredients, mix well. Serve immediately.

I used dried parsley, you can use fresh, in that case increase the amount to 1 tablespoon. I used cheery tomato, you can use any of your choice.

Serving suggestion: Sprinkle feta cheese on the salad and serve with some multi-grain cracker.

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Prawn curry with potato and cauliflower..

It's been two weeks since we welcomed the new year, surprisingly this is my first post of the year. It was not that I was out of town or not cooking or sick, I did make some finger-licking Indian curries as well as some simple salads and baked a few things during this "no show" phase. The truth is I was just lazy to pick up my camera to click the food I cooked. Hope to make that up in the coming days.

Today it's all about my favorite seafood, prawns, and that too paired with another favorite of mine, cauliflower. Earlier I posted a recipe on this combo, though that was with shrimps (Shrimp and cauliflower curry). Usually I cook prawn curry without garlic, for a change, this time I added a little onion and garlic to enhance the taste a bit more.

While working with prawn or shrimp, keep in mind not to overcook them. Or else they will turn hard and chewy.

I used fresh large prawns for the curry and kept the heads for more flavor. You can use frozen prawns too. Being a Bengali it's very difficult to ignore potatoes in a curry, so added that too. But seriously potatoes give a nice thickness and texture to the gravy.

And about cauliflower all I have to say is, I love this vegetable. For this particular curry fry the cauliflower florets till brown spots appear on them, cook over high heat and make sure the cauliflower retains its crunchiness.

Things needed to make Prawn Curry: 

• Prawns: 6-8
• Potato: 1 (medium)
• Cauliflower: 1 (small)
• Onion (grated): 3 tbsp
• Garlic (paste): 1/2 tsp
• Ginger (paste): 2 tsp
• Tomato: 1 (large)
• Cumin powder: 2 tsp
• Red chili powder: 2-3 tsp
• Turmeric powder: 1 tsp
• Garam masala powder: 1 tsp
• Ghee/clarified butter: 2 tsp
• Salt to taste
• Sugar to taste
• Oil to cook (preferably mustard oil)

Steps of making Prawn Curry:

1. Clean and wash the prawn, smear with little turmeric and salt. Keep aside.

2. In a pan heat oil (3 tablespoon), when the oil is hot fry the prawn for 1 min, turning the sides, take out and keep aside.

3. Peel, wash and cube the potatoes. Fry the cubed potatoes till nicely brown, keep aside. Use the same pan used for frying the prawns.

4. Cut the cauliflower into medium size florets to match the cubed potatoes. Fry the cauliflower florets till brown spots appear on them, keep aside.

5. If needed add more oil to the pan, when the oil is hot add the grated onion and cook till turns brown. Add garlic paste, cook for a minute. Add ginger paste and cook for 2 min. Add chopped tomato, sprinkle little salt, cover and cook till the tomato is done.

6. Add cumin powder, turmeric powder, red chili powder, few teaspoons of water, cook till oil separates from the spices. Add a cup of warm water, salt and sugar. As the water boils add fried potatoes, cover and cook till potatoes are done. Add fried cauliflower florets and fried prawns, cook for 2-3 min. Add ghee (clarified butter) and garam masala powder. Switch off heat, keep the pan covered for 5-6 min, serve hot with steamed rice.

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Fried rice...

Quick, easy, delicious.... Fried Rice is a life savior for me. Whether I'm not in a mood to cook something elaborate or preparing a special dinner for my family, in several occasions I end up with this simple fried rice. Add loads of veggies and meat, it is a dish in itself. Or keep it simple and serve with chilli chicken, sweet and sour chicken or chilli fish. It is versatile. Vegetarian or non-veg, it tastes good either way. And it is a great way to end up your leftover rice.

I use cooked jasmine rice to make fried rice. If you do not get jasmine rice, use good quality long grain rice. It is better if you are using cooked rice made last night or cooked at least 6-8 hrs before preparing the fried rice. To know to how to cook jasmine rice click here.

Things needed to make Fried Rice:

• Cooked jasmine rice: 4 cups
• Carrot: 1/4 cup
• Green pea: 1/4 cup
• Bell peppers: 1/4 cup
• Onion: 3 tbsp
• Garlic: 1 tsp
• Spring onion (the green part): a handful
• Egg: 2
• Soy sauce: 2-3 tbsp
• Sesame oil: 2 tbsp
• Salt to taste
• Sugar: 1 tsp
• Black pepper powder for seasoning
• Oil to cook

Steps of making Fried Rice:

1. In a wok heat 2-3 table spoons of oil. When the oil is hot add finely chopped garlic, cook for 1 min over high heat, do not burn. Add chopped onions, cook till transparent. Add carrots and cook till tender. Add other vegetables, salt, sugar and cook for 3-4 min. Do not overcook the vegetables, keep them a bit crunchy. You can use any vegetables of your choice.

2. Push aside the vegetables on a side of the wok. Lightly beat the eggs with a pinch of salt. Add a teaspoon of oil and when the oil is hot, add the beaten eggs. As the egg sets a bit, mix it with all the vegetables. Cook for 2 min.

3. Add cooked rice, soy sauce, salt, black pepper, sesame oil and mix well. Break the lumps of cooked jasmine rice before adding. Cook for 3-4 min over high heat, keep tossing the rice. If you are using chicken or other meat or seafood, add the pre-cooked meat or seafood along with the rice(see note below). Take care not to burn the rice, adjust the heat accordingly.

4. Sprinkle chopped spring onion and serve immediately.

NOTE: To add chicken, cut chicken breasts into thin strips, fry the chicken strips with a little salt and black pepper powder. Keep aside. Add it along with the rice. Same way you can add shrimp, fry the shrimps and keep aside, add along with the rice.

Check these recipe to go with the fried rice:

• Chilli chicken
• Chilli fish
• Sweet n sour chicken
• Orange chicken
• Cashew chicken

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