Rum raisin cake..

 

Are you feeling the festive vibe? I was really not in the mood for Christmas. For me Christmas is more than a religious festival, it's about having fun with your family and friends, cherishing the beautiful winter days and enjoying the decked up City of Joy. It's also about decorating the house, arranging parties, going out, buying gifts, planning to surprise my daughter and baking loads of delicious cakes and breads for my friends and family. Unfortunately with all these restrictions due to Covid19 the usual excitement is missing and I was feeling less enthusiastic. But when I saw all those images of Christmas cakes and cookies on my Instagram feed, I felt the happy festive vibe and decided to bake a cake, a boozy flavourful Rum Raisin cake with orange glaze.

Simui-er Payesh...

An easy quick dessert that can be made in a jiffy is always my favorite. Simui-er payesh is one such dessert. A simple sweet dish that is very common in every Indian household. My Sejo-jethima (aunt) used to make the best simui-er payesh. I was and I'm still not fond of sweets. But the simui-er payesh prepared by my aunt was my favorite. She used to serve the payesh in a small bowl along with some perfectly puffed luchi or crispy triangle shaped parathas and a spicy curry. I remember how I used to dip the roti or paratha or luchi into some freshly made simui-er payesh by her. I miss her cooking so much.

Pineapple chutney...

A Bengali meal is incomplete without a chutney. A formal Bengali meal starts with a bitter preparation and ends with a sweet and sour chutney, with different dishes like dal, sukto, vegetable curries, fish or meat preparations, served in between. Serving chutney along with papor (a deep fried wafer made from either lentil or sago) signals the final part of the meal, where different sweets are served, ending the meal with a sweet note. One can enjoy this kind of grand meal during the ceremonial occasions. We do not follow this elaborate meal structure for our daily routine, but it's a common practice to have little chutney even after a simple meal of rice and fish curry.

Bhuni Khichuri...

The overcast sky with monsoon cloud pouring at times are most awaited relief after the blazing summer heat. Nonetheless we start to complain, the gloomy sky, the non-stop rain, water logged roads and many other reasons that make our daily life challenging. But food makes everything cheerful. It's an usual affair in a Bengali household to have Khichuri when it rains heavily. Khichuri is an one pot meal where rice and lentil are cooked together. cooking this particular dish has become a common practice during a rainy monsoon day simply becuase when the roads are waterlogged and it's difficult to go to the market to buy fresh veggies or fish or meat, it's convenient to conjure up a dish with basic ingredients in hand. Moreover, the steaming hot Khichuri warms up the chilly rainy days.

Baby potatoes with coriander pesto...

With the heat index increasing everyday it's exhausting to be in the kitchen for longer duration to prepare elaborate dishes. Simple rice, lentils, thin fish curries are what I'm making mostly these days. Other than lunch and dinner, the lunch boxes for school and office require a good planning. With the kid enrolled in a morning school I hardly have 30-40 mins to prepare for the boxes. So I plan accordingly and make myself ready with half the work done before hand. Today I'm going to share one of such recipes, that I prepare for my kid's lunch box. A very easy and quick recipe, which not only great for lunch boxes but also as a starter for your next party.

Gajar halwa...

Hope you all have started the new year with a bang. Though I know its  a week late, but it's never late to wish you all a very happy new year.

It's the first post of this year and I think it's apt to begin with a sweet note. Hope this year I will be more regular on  putting up blog updates and sharing delicious recipes with you all.

Today I'm sharing a very popular dessert recipe, gajar halwa or carrot halwa, a famous sweet dish from North India. I make this very often at home, specially during winter when juicy red carrots are in season. The recipe is simple and requires only few ingredients. I use milk powder or grated mawa (unsweetened solidified milk) whichever available with me at the end to give the halwa a rich texture, this step though is optional.

Things needed to make Gajar Halwa:

(serves 2-3)

• Carrots (grated): 2 cups
• Whole milk: 1 and 1/2 cup
• Ghee: 1 tbsp
• Green cardamom: 2-3
• Sugar: 6-8 tbsp
• Milk powder: 3 tbsp
• Raisins: 15-20 (soaked in water)
• Almonds blanched and thinly sliced: 2 tbsp
• Pistachio blanched and thinly sliced: 1 tbsp

Steps of making Gajar Halwa:

1. Clean and wash the carrots. Peel the carrots and grate.

2. In a heavy bottom pan heat ghee, when hot add crushed green cardamoms. Cook for 1 min. Add the grated carrot. Mix well, cook over medium heat for 3-4 min, keep stirring.

3. Add warm milk and cook till the milk is almost dry. Keep stirring in between. Add sugar, start with 6 tablespoons of sugar, add more depending on your taste.

4. Add the milk powder. You can add unsweetened mawa (solidified milk) instead of milk powder. Mix well. Cook till the mixture dries, keep stirring. Add the sliced nuts and raisins.

5. Transfer to serving bowl, garnish with almonds and pistachio. This can be serve either hot or cold. I prefer mine hot.

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Misti pulao...Bengali style sweet pulao

Misti Pulao is a traditional Bengali rice dish. The word 'Misti' in Bengali means sweet, so it is essentially a rice preparation that tastes sweet. This is also referred as Holud Pulao or Basanti Pulao, as both holud and basanti stands for the color yellow. So if I need to translate Misti Pulao I would prefer to say yellow-colored, fragrant, mildly sweet signature Bengali rice dish. Huh that's I call 'lost in translation'!!!!

I remember my mother used to make this for any special occasion at home. Before the invasion of Chinese food, Dhaba food and Pizza etc, this pulao used to be a must for any parties. I make it often at home, specially for our Sunday lunch, to go with the mutton curry. Mutton curry and Misti Pulao must have been bestowed by the Food God, a pair made in heaven. If you haven't tasted it yet, you are surely missing something.

Like other traditional Bengali dishes I learnt this too from my mother. For me, she makes the best Misti pulao on Earth. This pulao needs some special ingredients, first the rice, it has to be Gobindobhog (a fragrant rice cultivated in West Bengal (India), Bangladesh), and saffron for the unique flavor. But it is difficult to get Gobindobhog rice outside West Bengal, either you can try Kalazira rice from Bangladeshi store or just go with Basmati rice. I have seen my mother using as little saffron as possible to the dish, as saffron is the most costly spice in the world. Sometimes I have seen her not using any saffron, she used to smear the rice with turmeric powder to get that beautiful yellow color. Mothers know how to make a meal cost-effective. The another must thing for this dish is ghee or clarified butter. The rice needs to be cooked in ghee, or else you won't get that flavor and taste. According to my mother, you can skip the saffron but not the ghee.

The misti pulao goes best with spicy mutton curry. For mutton curry recipes check these links,

Mutton curry 1

Mutton curry 2

And here is how to make Misti Pulao...

Things needed to make Misti Pulao:

• Rice: 1 cup
• Water: 2 cups
• Cashew nuts: 1/4 cup
• Raisins: 1/4 cup
• Ginger (grated): 1 tsp
• Bay leaves: 1-2
• Shahjeera / black cumin: 1 tsp
• Cinnamon: 1 stick
• Green cardamom: 3
• Cloves: 6-7
• Nutmeg powder: 1/8 tsp
• Saffron: a pinch
• Milk: 2 tbsp
• Turmeric powder: 1/2 tsp
• Sugar: 2-3 tbsp
• Salt to taste
• Ghee /clarified ghee: 4 tbsp
• Turmeric powder

Steps of making Misti Pulao:

1. Soak rice in water for 30 min. Wash and drain. To get a nice yellow color without using any food color smear the rice with turmeric powder. This is one little trick I have learnt from my mother.

2. Soak saffron in lukewarm milk, cover and keep aside.

3. In a deep pan, heat 1 tablespoon ghee (clarified ghee), fry cashew nuts ans raisins till they turn brown, keep aside. You can use oil along with ghee. But it is preferable to cook this rice with ghee only.

4. In the same pan add more ghee, as the ghee melts, add bay leaves, shahjeera, cinnamon, green cardamom, cloves, cook for 1 min. Add soaked rice, grated ginger and gently give a stir. Cook for 3-4 min. the rice needs to fried in ghee. Add milk-soaked saffron and cook over medium heat for 1-2 min. Add hot water to the rice. The water and rice ratio is 2:1. Add salt and sugar, mix gently, cover the pan. As the water starts to boil, keep the lid ajar and cook for 8-9 min. Switch off heat, sprinkle nutmeg powder and little more ghee, cover and let stand for 10-12 min. Serve hot with mutton curry.

Print Recipe

Bengali Misti Pulao
(Serves 3-4)
Ingredients:
Gobindobhog Rice: 1 cup
Water: 2 cups
Cashew nuts: 1/4 cup
Raisins: 1/4 cup
Ginger (grated): 1 tsp
Bay leaves: 1-2
Shahjeera / black cumin: 1 tsp
Cinnamon: 1 stick
Green cardamom: 3
Cloves: 6-7
Nutmeg powder: 1/8 tsp
Saffron: a pinch
Milk: 2 tbsp
Turmeric powder: 1/2 tsp
Sugar: 2-3 tbsp
Salt to taste
Ghee /clarified ghee: 4 tbsp
Turmeric powder: 1 tsp

Procedure:
1. Soak rice for 30min, wash and drain.
2. In a pan heat ghee, fry cashew nuts and raisins, keep aside.
3. In the same pan, add more ghee, add bay leaves, whole garam masala, shajeera, grated ginger and rice, cook for 3-4min.
4. Add saffron (soaked in milk), salt and sugar, mix well. Add hot water, let it boil. Partially cover the pan cook for 8-9 min. Switch off heat
5. Sprinkle nutmeg powder, and ghee, cover and let stand for 10-12 min. Serve hot.

If you like to get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!