Monday, February 27, 2017

Beet Bata / Bengali Style Mushy Beetroot fry

Nobody wants to eat simple beetroot. Even I used to hate that potato and beetroot curry in my childhood. So to make us eat the beetroot, my “masi” invented this recipe, “beet bata”. "Bata" in Bengali cuisine refers to those category of recipes which are fried until the main ingredient becomes completely mushy. These recipes are generally very spicy and tends to have a pungent smell of the garlic. But here the strong garlic flavour overpowers the typical odd flavour of the beetroots and the addition of sugar gives it a nice taste, which is neither too sweet nor just salty.

how to make beet bata / bengali style mushy beet fry recipe and preparation

Sunday, February 26, 2017

Malabar Chicken Curry

This recipe of chicken curry from the southern coastal part of India is popular for its spice quotient. Cooked with only minimum spices and grated fresh coriander, the masala paste is all what takes for a lip smacking curry like this. Just have some patience for about half an hour and it will pay off with a red hued curry with soft and succulent chicken pieces and lovely oil floating on top. Now that I call..yummm...!!

how to make Malabar Chicken Curry recipe and preparation with step by step pictures

how to make Malabar Chicken Curry recipe and preparation with step by step pictures

how to make Malabar Chicken Curry recipe and preparation with step by step pictures

Saturday, February 25, 2017

Shukto - Bengali Bitter Mixed Vegetable Curry


Shukto, the medley of summer vegetables in a bitter-sweet curry is one of those recipes that never age. Shukto is considered as a starter in Bengali cuisine and it is eaten only during lunch. As a child I used to freaking hate Shukto (along with “teto dal” i.e. lentils with bitter gourd) because of its bitterness and I insisted ma to give me only potatoes. But now the adult me knows all the benefits of all those vegetables and the very necessary bitter factor makes the “shukto” stand out on its own, and there is hardly any other recipe that will match the popularity and respect that “shukto” claims over people. If you haven’t tasted “shukto” yet, you probably have missed a great deal of our cuisine, because we are not just “rosogolla”, "kosha mangsho" and “mishit doi”, trust me we make some crazy veggie delights as well.

how to make Shukto - Bengali Bitter Mixed Vegetable Curry recipe and preparation with step by step pictures

Friday, February 24, 2017

Orange Chicken

Faced with two full bottles of orange juice just one day before leaving, the only choice I thought of was using that delicious orange juice in making orange chicken. I had heard really good stuffs about this orange hued Chinese chicken preparation and now was the time to make it. I wanted to make it so many times before but somehow it got always pushed away and the recipe could not materialize before. But now, I had the time as well as the ingredients...and there were two hungry adult people in my house, so no worry about leftovers too!!!

how to cook Orange Chicken recipe and preparation with step by step pictures

how to cook Orange Chicken recipe and preparation with step by step pictures

how to cook Orange Chicken recipe and preparation with step by step pictures

how to cook Orange Chicken recipe and preparation with step by step pictures

Thursday, February 23, 2017

Kanch Kola Sedho Makha / Bengali Mashed Plantain

Every year when we pack our things for our annual holiday I look like an eager hostel kid going home, happy to leave her place of torment for a long retiring month. We pack our bags, buy gifts for our siblings ,I make lists of all the things that we have to bring (read foods, like ghee, large packets of chanachur, peas for making ghughni and a mix of Darjeeling and Assam tea) and then quietly count the days until the day of our departure comes. We give our pets to the vet for the time being and happily sit on the plane for the year long awaited journey towards our home. All the way I think about various ways I can enjoy my holiday. I dream of devouring all kinds of street foods that my husband literally refers as unhygienic and nasty, I plan to watch my mom cooking each and every meal and learn her secrets, eating her wonderful peas kachori in the breakfast, engaging in all kinds of heated gossip with my cousins to catch up 
with whatever is happening in the surroundings when I am not there, accompanying my sister to Shantiniketan for her drawing, catching up with school friends, walking around the streets of Kolkata to have a heavy dose of nostalgia, shopping in Hatibagan and many more. Meanwhile the airhostesses run their errands around us wearing 6 inch high heels, bright red lipstick and a perfect hair (sigh..sigh...sigh...) and serve us bland foods. While eating those foods I keep reminding myself that all these will be over in a few more hours and I plan to eat a spicy phuchka on our way  home from airport.  We reach home after 24 hours which includes an eight hour long stay in the Dubai airport before catching our flight to Kolkata, and since we are not V.I.P or Business class ticket holders we literally loll about the airport with our hand luggage looking for literally any place or simply a piece of floor to sit and then doze off with our tilted head, and then in the end wake up with a sore neck. And by that time with a few blocks of energy left in our body, we can only think of a cozy corner with a warm blanket and a nice long un-interrupted sleep for another day.

Kanch Kola Sedho Makha / Bengali Mashed Plantain recipe and preparation

Wednesday, February 22, 2017

Honey and Marsala Semifreddo

Semifreddo, which in Italian means semi-frozen is a creamy and smooth semi-frozen dessert. If you don’t have an ice cream machine, then semifreddo is your only way of having smooth frozen desserts right in your home. And after that you will only want to make semifreddo, because its super creamy, velvety smooth and completely melt in the mouth.

how to make Honey and Marsala Semifreddo recipe and preparation

how to make Honey and Marsala Semifreddo recipe and preparation

Monday, February 20, 2017

Bengali Fish Egg Curry / Macher Dimer Borar Jhal

During the season of monsoon the fishermen catch fishes full of eggs from the ponds, marshes and river. These fishes are then sorted and sold to wholesalers. From them they are distributed among individuals who has a particular place in the section of fish in the market. The fishes are cut and they separate out the eggs. You only get eggs if you are buying the whole fish, or otherwise the eggs will be sold at the market price. The eggs of Hilsa hold a high value whereas the eggs of other fishes are sold at a somewhat agreeable price.

how to make Bengali Fish Egg Curry / Macher Dimer Borar Jhal recipe and preparation with step by step pictures

how to make Bengali Fish Egg Curry / Macher Dimer Borar Jhal recipe and preparation with step by step pictures

how to make Bengali Fish Egg Curry / Macher Dimer Borar Jhal recipe and preparation with step by step pictures

Sunday, February 19, 2017

Veg Biryani

These are the last few days of winter to enjoy all the nice juicy, crunchy and colourful veggies in their full glory. Although you can get frozen vegetables all throughout the year, it’s hard to get that prefect taste and crunch from them.

how to make veg biryani recipe and preparation

how to make veg biryani recipe and preparation

how to make veg biryani recipe and preparation

how to make veg biryani recipe and preparation

Friday, February 17, 2017

Chapli Kabab

We came back from India after a month...and since then feeling badly jet lagged. The house was a mess but thanks to my maid it has been restored to its previous fashion. I am feeling sleepy almost half the day...and when I am awake, I am feeding myself the outstanding “Mihidana” (fried in pure desi ghee) that my sister-in-law got for us from Burdwan and some of those “Malpua” that my Mami made the day before we left India. Our luggage was surprisingly within the limit and I managed to get some “salpatar plate” and some clay glasses and a set of “bhar” (small clay pots for serving tea at the street side stalls) with a tray as well as a bunch of really fragrant leaves of “Gandhoraj Lebu”. All these were accompanied by our yearly supply of ghee, bori (Bengali sundried dumplings), aamsotto (mango leather), Gobindobhog rice and yellow peas for making ghughni.

how to make Chapli Kabab recipe and preparation

There was a handcraft fair in Burdwan. My husband bought a hand from the fair for scratching his back and I got some bamboo baskets. We managed to attend the wedding of a cousin of my husband and in between running the errands between Kolkata and Chandannagar and Hooghly...the month started becoming weeks and then days. Our time was short and we had plenty of things already in our hands, yet...these are the days that will keep me running for another year and I am looking forward to have the same in the next year as well.