My Bottle of Love !!

The last sharp left turn and I caught the first glimpse of the sea from my car. 

Pure azure as it was always.

The fathomless dark blue water, the winds, and the sand on the beach… nothing had changed. They say “time and tide waits for none” and neither has it ever … for anyone, hence I was no exception. But amongst the continuous change which the world seems to undergo almost every day, every hour – this sea was something which had still managed not to change.

The moment I stepped out of the car I felt the breeze touch my face …just the way as it had for the first time , I smiled and took a deep breath as I closed my eyes ..things are still the same aren’t they , except for the fact that she is not here with me anymore.

I and Mish had visited this place right after our wedding. This was where we had our first pleasure ride after completing the rituals, the relatives and those endless invites. This was where we took our stroll for the very first time hand in hand , still adjusting to each other’s presence, still loving each other’s company…

Absorbing the feel I started reciting the lines of Tagore .....

“I seem to have loved you in numberless forms, numberless times…
In life after life, in age after age, forever.
My spellbound heart has made and remade the necklace of songs,
That you take as a gift, wear round your neck in your many forms,
In life after life, in age after age, forever”

Mish promised “If I ever get angry, recite these lines for me and trust me I will come running into your arms”. Brimming with emotions and filled with happiness we took our first walk, hand in hand, holding each other tightly so that we could stop the time; stop the sun from setting….

I am standing at the same place, years have passed. Years have passed that we started our nest of love, years have passed our kids came into the world and years had passed that I was alone in the world without Mish.  The sea, the sun all the same except that a piece of my soul was missing.

Clinging on to the same hope that kept me alive I took a deep breath and hoping she would come back running into my arms I said …

“You and I have floated here on the stream that brings from the fount.
At the heart of time, love of one for another.
We have played along side millions of lovers, shared in the same
Shy sweetness of meeting, the same distressful tears of farewell-
Old love but in shapes that renew and renew forever.

I seem to have loved you in numberless forms, numberless times…
In life after life, in age after age, forever.
My spellbound heart has made and remade the necklace of songs,
That you take as a gift, wear round your neck in your many forms,
In life after life, in age after age, forever.”

I will keep my love all bottled up for you ….and even death cannot do us apart!!!! 

Moong Daal for that Daalsome Goodness !!!

Every time i assure myself that I am all settled and "everything around me is all set" ...Zooommm..comes in a change ...and then i stagger , think for a while, get my act together and then i stabilize ....and I smile at myself and think "everything around me is all set" and then ...Zooommm..comes in a another change ...

Well I dont know when this viscious circle is ever gonna stop ..it really tires me out at times and at times surprises me beyond doubts ...but wonder howz life gonna be when it turns into a straight line .... no bend , no corner , no turn which might or might not hold a surprise ....

But again there are a few things in life which, no matter what will always be the same ...anyways, now that I am done with my blabbering I shall get cracking on this moong daal recipe. This isnt the typical bong recipe of moong dal but this recipe works wonders if u want a break from the normal "muger dal" Also try this if u have a finicky eater at home who wld make faces at veggies, this dal will make sure that your honey...be it the toddler or the over sized one gets his/her fill of veggies.

Ingredients:- 

Moong Dal - 1 1/2 cup
Vegetables - 1 cup . I used carrots, beans and cauliflower cut in long medium stripes.
Oil - 2 tbsp
Tumeric - 1/4 tsp
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Ginger - 1 inch (julienned)
Garlic - 1 tsp (minced)
Green Chillies - 2 -3
Salt - To taste
Ghee - 1 tsp

In a pan dry roast the moong dal on a very low flame for around 10 mins or till u get the smell of the roasted dal. Take care so that the dal doesn't burn or turn brown in colour. After dry roasting the dal should be golden yellow in color. Once done take it off the flame and wash it in warm water. Add about 4 cups of water to the dal and bring it to a boil. This step of cooking the dal takes time but its worth it , just dry roasting and cooking it in a open pot and not a pressure cooker adds oodles of taste and aroma to it. However if your are really pressed for time, you may use a pressure cooker. However the good part is , if use an open pot you dot really have to stand around as the dal cooks.

So as the dal becomes slightly mushy add the salt, turmeric, ginger and garlic and let it cook till it becomes completely mushy . You may add some more water if there is  a need. Once done take it off the flame and keep it aside.

Meanwhile in a separate pan heat the oil and add the cumin and mustard seeds. Once the seeds splutter, slit open the green chilies and add it to the oil. Add the vegetables and stir fry till its almost done.
Now add the boiled lentils and bring it to a boil. You may add some water to bring it to a desired consistency.
Add salt to taste and give it a good simmer. Once the veggies are completely done, add a dollop of ghee and stir thoroughly.

Let the dal rest for 5 mins and then pair it with rotis/ phulka or rice. Now all you have to do is enjoy the golden lentils and SHARE IT WITH SOMEONE YOU LOVE !!!

Pasta in white sauce

This is a simple and super easy recipe for the days when you want a break from the normal menu. Its tastes heavenly and yeah to make sure that "S" - the husband, has his fill of veggies I added some mushroom and broccoli  to it. If u think you have been eating healthy enough for the whole week then you might as well skip the veggies... but the recipe is a must try and the taste of the white sauce will keep you yearning for more... so here comes the recipe...

Ingredients:-

Pasta - 1 cup (I used bow tie pasta)

Broccoli florets - 1/4 cup

Mushroom - 1/4 cup (I used button mushroom)

Olive oil - 1 teaspoon

Salt - To taste

For the sauce -

Butter - 2 teaspoon

Garlic - 1 teaspoon (minced)

Red chilli flakes - To taste

Dijon Mustard - 1 teaspoon

Oregano - 1/4 teaspoon

Flour - 2 tablespoon

Heavy cream - 2 tablespoon

Milk - 1 cup

Process :-

Cook the pasta as per pack instructions. Drain and keep aside. 

In a pan, heat the olive oil and saute the mushroom and the broccoli till it becomes little soft. Take it off the flame and keep it aside.

Now melt the butter in the same pan and saute the garlic on a low flame for about 30 seconds. Now add the flour to the butter and garlic. This is to ensure that the raw taste of flour goes away, however take extra care not to burn the garlic or the flour, it should remain white and needs to be sautéed in a very low flame.

Add the milk to the flour and keep stirring so that no lumps are formed. Now add the mustard, chilli flakes and the oregano. Once the mixture comes to a simmer add the cream, pasta, mushroom and broccoli. Give it a good simmer for another 2 mins and stirring continuously and then take it off the flame. Yo may add freshly grounded black pepper if you wish to.

Let the pasta stand for about 5 mins and then all you have to do is take a fork and dig into the amazilicious pasta in white sauce with some one u love !!!

Kalakand ... for that specially normal day

Today its time to satisfy that sweet tooth. This was my first attempt at Kalakand and I had to, simply because when you are some 8422 miles away from your country and you yearn for that comfort and that taste you got to take the matter in your hands. So here comes the superbly simple and easy of kalakand, its actually a 4 ingredient fix :-

Ingredients :-

Milk - 3 litres

Lime juice - 2 tablespoon

Sugar - 1/2 cup

Cardamom - 4-5 pods

OR

Condensed Milk - 500 gms

Ricotta Cheese - 500 gms

Cardamom - 4-5 pods 

Okay so now that you do see its a four ingredient recipe, lets get cracking:-

Divide the milk into equal halves, and put both the portions on a boil. One on a simmer and one half on a medium flame.

When one half portion reaches boil add the the lime juice and reduce the heat. The milk will separate and small clouds like white curds will start floating on top. Wait till they get bigger (if they don’t, add some more lime juice and stir). The process will take few minutes, so wait at least 5-7 minutes. 

Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin or cheese-cloth in a colander, over a sink.Give the curd a wash by holding it under running water so that the sour taste of the lime juice gets washed off. Gather the curds by twisting the cloth into a firm lump. The fresh paneer or chhana is ready. Alternatively u can evade the whole process and simply use ricotta cheese...

Remember i said one portion has to go on a low heat and keep simmering... well it has keep simmering till its becomes 1/4th of its original volume. When the milk becomes thick and almost semisolid and  add the sugar and let it cool for approximately 5 mins... again alternatively u can evade the whole process and simply use condensed milk. 

Once the milk is cooled add the chhana and give it a good stir. Grease a tray with a little bit of ghee and pour the mixture on the tray. Flatten it out with a butter knife and let it cool completely. Once it is completely cooled the kalakand will become firmer. 

With a knife cut square or diamond pieces and dig in.... Remember that all you would need the time and the love to do it.

Matar Pulao ( with the bong touch) !

Matar Pulao

Yes I know ... with this recipe comming right after my Chicken Liver Masala, you will probably say that I am having some kinda "green peas" crush !!! But ...eh ..well... i will not quite disagree. Green Pea is that one magic veggie for me which sorts me out effortlessly on a vegan night. But hey wait ..... Thats not exactly why  I am sharing this recipe, this recipe was another kinda experience.. 

Did you ever feel that at times, a project where you would put your heart and soul and give the best of all ur shots doesn't turn out to be quite blockbuster ? And some of those projects where you wouldn't even give a damn and would just wait for it to get over after doing your bit, you suddenly realize that you have become the star of the show... so in such cases what would you call  it as ? ..Cheating ???? ...eekss thats not the word ..but then whats the right word ??? emm. ....ahh .. Well actually i don't know, but what i do know is cooking is no different ... 

So heres's my quick fix matar pulao which surprisingly turned out awesome and here are the ingredients :-

Basmati Rice - 1 cup

Green Peas - 1/4 cup (preferably frozen)

Whole cumin seeds (shahi jeera) - 1/4 teaspoon

Whole Cinnamon - 1" stick

Cloves - 4-5

Raisins - 20

Cashew nuts - 10

Salt - To taste

Sugar - 1 teaspoon (optional)

Ghee/ Clarified butter - 1 tablespoon

Method :- 

Wash the rice and soak it for about 30 minutes. If your are pressed for time just forget about soaking the rice,  wash it and keep it aside. In a skillet, heat the ghee and add the cumin, cinnamon and cloves. Once you get the crackling sound add the peas, raisins and cashew nuts and saute it till the water from the peas evaporates. You may add a teaspoon of sugar but its completely optional. Being a bong i prefer my pulao having a tinge of sweetness, if in case you dont have a taste for sweet pulao you may happily skip this step. Drain the water completely from the Basmati rice and add the rice to the skillet. Saute it for a about a minute and make sure the rice doesnt stick to the bottom of the pan. Once this is done add about two cups of water. Basmati rice always cooks in a 1:2 ratio, that is for every one part of rice, you need to add 2 equal parts of water. Bring the water to a boil, stir the rice and peas and cover the skillet. Cook it on a low - medium heat for about 20 minutes and yes ... No peeking. You will know that the pulao is done when you get the aroma of the rice. Take if off the heat and allow it to stand for about 5 mins. 

Try it with Manshor Jhol or any curry of your choice and I assure you you will go bonkers !!! This time it will be your turn to think that, how can something so effortless taste so divine !!! Just one quick thing... remember it to share it with someone you Love !!!

Mete'r Torkari (Chicken Liver Masala)

Today is the 486th day as me being his wife and for the first time I am awed ...naahh  not because I counted the days today but because today it struck me that "time really flies"... I mean it was just yesterday that I would take at least 2 hours to get ready before going out for that much planned dinner with him and when i saw him I knew he too had butterflies in his stomach ...

Those were the days when his one compliment would force me to flash my 1000 watts smile ...but strange how marriage changes you.. Now when he calls me "the insane devil without reins" ..i  feel complimented exactly like our first days ..infact to be honest i feel happier than before and for the butterflies in his stomach ?? Well I guess his digestive system fixed it ... Now flustering for him is something that belongs to the past tense ..... and strangely without those lovey dovey texts, those long late night calls and those "trying to impress techniques" we feel we have fallen love all the more with each other .... Ahhh  did i say marriage is a strange thing ??

Oh to celebrate my self proclaimed and self invented 486th day anniversary ..here I am sharing my Chicken Liver Masala recipe. This recipe has that little extra edge which you may want to save for a night like this :)

So here are the ingredients :-

Chicken liver                                      450gms

Oil                                                     4 tbsp

Onion chopped finely                         1 cup (1 large or 2 medium)

Cinnamon stcik                                  1 inch

Whole cumin seeds(Shahi jeera)         1/4 teapsoon

Dry red chilly                                     1

Salt                                                   To taste

Garlic paste                                       2 teaspoon  

Ginger paste                                      2 teaspoon  

Tomato chopped                               1 (medium)

Frozen green peas                             100 gms

Green chilies                                      3(slitted)

Garam masala powder                       1/2 teaspoon

Coriander powder                              1 teaspoon

Cumin powder                                   1 teaspoon

Turmeric powder                               1/2 teaspoon

Chili powder                                      1/2 teaspoon 

Water                                                1 cup

The Method :-

Clean the liver, and cut roughly into small pieces.Heat the oil and add the cinnamon stick, dry red chilly and the cumin seeds. Once you get the aroma of the spices add the onions and fry over medium heat  until the onions are soft.Add the salt and turmeric and fry for another minute. Now add the ginger and garlic paste and stir-fry for 1 minute.Add the tomatoes and all spices except garam masala and cook on a low flame till you see the oil separating from the spices. Its time consuming but its important that you achieve this step. Now add the liver and stir-fry the liver for till the chicken liver changes color. Add water and the frozen peas and simmer for about 10 minutes. Adjust the heat and cook, uncovered, for further 5 minutes.Stir in the garam masala powder and remove from heat. 

You may use fresh peas instead of frozen peas but in that case you would have to add it along with the ginger garlic paste since they take much longer to get cooked. This dish goes well with paratha or roti and if in case you are a rice freak you can enjoy it with rice as well but yes ...most importantly you've got to "SHARE IT WITH SOMEONE YOU LOVE" .....

Doi Ilish (Hilsa in a mustard and yoghurt gravy)

 

Ilish is one of those fishes which can give your mood a lift on the darkest of all days. For bengalis every special occasion will have at least one version of this fish to make it extra special. Easy to make, with a few ingredients the succulent taste and  aroma of this dish keeps you wanting more, so lets get cracking :-

Ingredients:

1 cup Curd

250 gm Hilsa fish

1 tbsp Mustard Paste 

3 Green Chillies 

1/2 tsp Turmeric powder 

1 tbsp Mustard Oil

1/2 cup water

Salt to taste

Method:

Cut,Wash and pat dry  the fish pieces.

Rub the pieces with turmeric powder and salt, keep aside for 15-20 minutes.

Heat oil in a deep-bottomed pan and slowly slide the fish pieces into the oil, fry the fish until turns to light golden yellow.

When done, remove the fish and drain excess oil on a paper towel.

In a bowl mix the curd and the mustard paste . 

Split the green chillies and add it to the same oil. To this add the the mixture

Simmer the mixture for a couple of minutes and add half cup of water, bring to a boil.

Add the fish pieces and cook until the gravy thicken or reaches to desired consistency.

Serve hot with rice and yes SHARE WITH SOMEONE YOU LOVE ....!!!


P.S - You may also use kasundi instead of Mustard paste. It will be the same thing but a with a new taste ..something like falling in love all over again ;) .... Bon Appetit ! 

Macher Dimer Bora / Fritters made of fish egg

Well here I am standing upto my promise made in my previous post and sharing the recipe of a bhaja. .Macher dimer bora.. or fritters made of fish eggs. Remember I said once  in my Murighanto recipe that bongs eat all parts of fish. And yes to prove this once again....  I am sharing another recipe which is made of fish eggs.. 

Ingredients :- 

Fish eggs - 1/2 cup (I used Rohu fish eggs) 

Besan / Bengal gram flour - 1/4 cup

Onions - Chopped (about 4 teaspoon)

Ginger paste - 1/4 teaspoon

Garlic paste  - 1/4 teaspoon

Green Chillies - 2 (chopped)

Coriander leaves - about 4 - 5 stems 

Salt - To taste

Oil - For deep frying

Process :- 

Its just a two step process.

Make a paste of the garlic, ginger and coriander leaves. In a bowl combine this paste with besan, fish eggs, salt and chopped onions and mix it throughly.  This mixture should have a consistency of a thick batter. Add some water if you may need to. 

Once this is done heat oil in a pan , and scoop some of the fish egg-besan mixture and release in the oil (be careful not to crowd the pan or else the fritters will stick to one another and will remain uncooked inside).

Fry the fritters in medium heat, turn and cook till crisp and golden brown on both sides.

Drain out excess oil. Repeat until all the batter is used up.

You may serve these with ketchup and serve hot with tea /coffee or else try it with bhaat and mushur dal.... whatever it may be but remember to make it a memorable meal by sharing it with SOMEONE YOU LOVE !!! 

Masoor (Mushur) Dal/ Red lentils

This is a no jing bang recipe. A pure bangali comfort food which is a must for every bengali lunch. Just like the fish curry, dal bhaat and bhaja is another of the best selling bengali lunches. Today I shall share the recipe of plain mushur dal (masoor dal) and in my next blog i shall share the "bhaja" recipe. Together it makes an Oh laa laa meal. For now lets get cracking on the Mushur Dal (Masoor Dal).

Ingredients :-

Red Lentil (Masoor Dal) - 1 cup
Water - 2 cups
Onion - 1/2 cup chopped
Tomato - 1 chopped
Green Chilly - 2 (slit)
Red chilly - 1
Turmeric powder - 1/4 teaspoon
Black Mustard Seed - 1/4 teaspoon
Oil - 1 tablespoon
Sugar - 1 teaspoon
Salt - To taste

Wash and soak the masoor dal for 30 mins. If you are pressed for time, you may skip the soaking step. In a skillet add 2 cups of water and 1 cup of masoor dal and bring it to a boil. The water and dal ratio has to be in a 2:1 proportion. Add the turmeric powder and the salt.  Bring it to a boil and keep boiling it till the lentils are soft and cooked. A quick way to test this is to take a spoon and try mashing the lentils in the pan. If it gets mashed easily the lentils are cooked. Take it off the flame. Reserve the water.
For the tempering, heat the oil in a seperate pan. To it now add the black mustard seeds and the whole red chilly. You may add more or less chillies according to your taste. Now add the onions and continue to fry it till it turns translucent. Once the onions soften up add the tomatoes and keep frying for about 3-4 mins. Now add the dal along with the water. Add the sugar and the slit green chillies. Boil the dal stirring continuously for another 5-7 mins and guess what .... you are done !!!
Serve this with fish butter fry or any bhaja and it will be one meal to relish. To enhance the taste you can of course share it with Someone You Love !!!

Chicken Rezala

Chicken Rezala looks and feel like a dish meant for the kings...the aroma, the texture and taste ....ahh all of it can take you to heaven in one bite and yes take my word its the best food can get. Surprisingly this dish is amazing easy to make and yes a must try .... So here are the ingredients :- 

Ingredients

Chicken (with bone or boneless) - 750 gms

Bay leaves - 4 

Kewra water - 1 tbsp

Saffron strands - few (optional)

Beaten curd - 1/2 cup

White peppercorns - 10-12, crushed

Dry red chillies - 4-5 nos.

Cinnamon - 2-3 one inch stick

Whole cloves - 4 -5

Ginger paste - 2 tbsp

Sugar - 1 tsp

Cashewnut paste - 2 tbsp.

Poppy seeds paste - 1 tsp

Ghee - 2 tbsp.

Onion - Grated (2 medium sized)

Water - 1 1/2 cup

Salt as per taste

Preparation

• Make a paste of cashew-nuts, poppy seed and ginger. 
• Marinate chicken pieces with curd, kewra water, salt, sugar, crushed white peppercorns and the cashewnuts, poppy seed and ginger pate .
• Heat ghee in a pan and add the whole spices, bay leaves and dry red chillies. Fry for 2 minutes.
• Now add the grated onion till it turns translucent.
• Now add the marinated chicken pieces to it shaking off the extra marinade and fry the chicken pieces for about 4 minutes
• Now add the reserve marinade along with 1 cup water and saffron strands.
• Cover and cook till done.

This goes best with naan or plain paratha and yes makes and awesome lunch/dinner if you share it with some one YOU LOVE !!!

Pati Shapta

Come Makar Sankrati or Poush Sankranti as you call it in Bengal, and the whole of India goes into a celebration mode. Each state has its own signature sweet dish to celebrate, and even though we were miles away from our country on Sankratri, my better half came up with the request of Patishapta. So here it is ... it may sound a little tedious but trust me the whole effort is worth it .... a must try...

Ingredients :-

For the batter -
Riceflour - 1 cup
Semolina - 1/2 cup
Maida (all purpose flour) - 1/2 cup

For the filling -
Grated coconut - 1/2 cup
Condensed milk - 1 cup
Green Cardamon - 2

For kheer
Milk - 4 cups
Sugar - 6 tbsp (according to taste)

First for the kheer, crush the cardamon  and add it to the milk. Reduce the milk to approximately 1/4 th of its quantity by boiling on a slow flame. When its thick add the sugar. It should be of the same consistency as custard. once done, take it off the flame and keep it aside to cool.

For the filling, add the grated coconut , cardamom and the condensed milk in a pan and cook it on slow fire till the coconut is cooked.This mixture should be almost semi solid, and must not be liquidy.  Once done, allow it to cool.

Now for the technical stuff ..the batter. Make sure the proportion remains exactly the same and that is for one part of rice flour with half part of semolina and half part of all purpose flour/ maida. Make a smooth batter by adding approx 2 parts of milk. You may add more milk if needed. The batter needs to be thin so that it can be easily  spread on a griddle/ tawa.

Now heat a nonstick frying pan on medium flame and smear a little oil/ ghee on it. Pour one laddle of batter in the centre of the pan and  with the back of a spoon spread it outwards giving it a round shape. This needs to be done quickly before the batter sets in. Once you are able to lift this thin crepe, add the coconut stuffing lengthwise and fold both sides. Now before serving drizzle the kheer on top and then you know whats next .... Share it WITH SOMEONE YOU LOVE :) !!!!

Bacon wrapped chicken

Well this is one of my experiments to twist the chicken and it turned out fab, so here i am sharing the recipe with all of you. It looks awesome, smells awesome and yeah taste awesome too and yes you would be pleasantly surprised to see how this tedious looking dish can be managed so easily and quickly. So to start with the ingredients :-

Chicken (boneless, skinless) - 250 gms
Onion - 1 (grated)
Garlic - 6 cloves (chopped)
Tomato - 1 (chopped)
Capsicum/ Green bell pepper - 1 (chopped)
Green chilly - 1 (chopped)
Tomato ketchup - 1 tablespoon
Soy sauce - 1 teaspoon
Chicken bacon - 8 - 10 slices
Vinegar - 1 teaspoon
Pepper - 2 teaspoon
Oil - 4 tablespoon
Salt - To taste

The process is extremely simple. To start with, cut the boneless chicken into small pieces. Then in a bowl combine the grated onion and chopped garlic, tomato, green bell pepper, green chilly , tomato ketchup, soy sauce along with the chicken pieces. Season it with salt and pepper, 3 tablespoon of oil and 1 teaspoon vinegar. Let this mixture stand for at least 30 mins. Once this is done, microwave this mixture on high for 15 mins, occasionally stirring in between. The chicken should be almost cooked, if required microwave it for some more time. Once done shred the chicken and give the mixture a cylindrical shape.
Starting on 1 side, lay a piece of bacon, lengthwise, on the chicken. Lay another slice of bacon on the chicken making sure to slightly overlap the first piece. Continue with the remaining bacon, until the chicken is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour at 160 degrees F.
Once done slice the the chicken. In case if you don't have bacons you may use salami. The crunch top and the moist chicken inside works wonder. Serve it with homemade coleslaw and bread and share it with someone you Love !!!

Mangshor Jhol (Chicken cooked in a rich gravy)

This is one of the most traditional recipes you will find in Bengali cuisine. It has stood through the tough test of time and the ever changing tastes of the bongs and has always emerged as a winner. This recipe makes my man fall in love with me time and again and here is how you can create the magic yourself:-

Ingredients-
Chicken - 500 gms(without skin)
Yogurt - 4 tsp
Onions - 1 - 1.5 (Large)
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Tomato - 1
Cumin seeds - 1/4 tsp
Bay leaf - 2
Red Chilly powder - 2 tsp
Turmeric - 1/4 tsp
Cinnamon - 1 inch stick
Green cardamom - 2-3
Cumin powder - 1tsp
Coriander powder - 1/2 tsp
Sugar - 1 tsp
Salt - To taste
Garam Masala - 1 tsp
Oil - 3 tablespoon

Method :-

Marinate the chicken with turmeric, salt, chilly powder, yogurt and about 1 teaspoon of oil and keep it aside for at least 30 mins. The yogurt makes the chicken more tender. In a pan heat the rest of the oil and once heated add the sugar. Once the sugar caramelizes add the cumin seeds, once it splutters add the cinnamon, cardamom, bayleaf and the chopped onions. Once the onions turns translucent add the ginger and garlic paste. Fry it for about 5 mins and then add the chopped tomatoes. Add the chicken and mix all the ingredients throughly. Now add the cumin and coriander powder and give it again a through mix. Add about half cup of water and cover the chicken and cook it on a low flame till chicken becomes tender, you may add more water if required. Remove the lid and finally add the final dash of garam masala and give the gravy one final mix. Turn off the heat and cover the gravy for the next 5 mins.
This gravy goes well with almost anything though it sells the best with naan or pulao. Try it with plain naan or rice and share it with Someone You Love !!! :)

tarka daal

yes I know its been too long ... will try and discipline myself from now on..
today's recipe is Tarka daal...a way to go about green mung daal. So lets get cracking now:-

Green Mung daal - 2 cups
Onions - 2 (chopped)
Garlic - 5-6 cloves
Ginger - 1/2 inch
Tomatoes - 2 chopped
Salt - According to taste
Turmeric - 1/4 spoon
Green chillies - 2
Kasturi meethi - 1 spoon
Cumin - 1/4 spoon
Eggs - optional

Soak the dal in water for about two hours. Change the water and pressure cook it till two whistles. In a pan heat some oil and add the cumin. Once its cracking add the chopped onions and the chillies. Add the tumeric, salt, ginger and garlic and cook till the oil comes out. Add the tomatoes and saute for a while.Now add the dal and the kasturi meethi and cook till the mixture becomes consistent. to this you may add scrambled eggs. Serve this with hot rotis or parathas and share it with someone you love ....

Rui Macher Kalia (Rohu fish curry)

Yes i know its been really really long, hence today i have come with a recipe which to a large extent defines the Bengali cuisine ... the heart throb of Bengali cuisine.... the pulse of it ....and that is Rui Macher Kalia.
Ask any Bengali about it and you would know what it means to a bong ....Anyways lets get cracking.
Ingredients :-
Fish - 1/2 kilo, cut in big pieces(preferably rohu or catla)
Potato - 1 medium sized (cut in pieces of 4)
Onion - 2 medium sized
Ginger garlic paste - 1 1/2 teaspoon
Cauliflower - 10 -11 medium florets
Tomato - 1 chopped
Cumin seeds - 1/4 teaspoon
Bay leaves - 2
Salt - To taste
Sugar - 1/2 spoon
Turmeric - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Garam Masala - 1/4 teaspoon
Oil - To fry


Method :-
Wash the fish, drain the excess water and marinate it with turmeric powder and salt for about 15 mins. Heat oil in a pan and deep fry the fish on medium to high flame. when the fish becomes brown from both sides take it off the oil and place it on an absorbent paper. Saute the cauliflower and the potatoes on high flame with salt till it becomes half cooked, take it off the flame. heat some oil again and add some cumin seeds, once the seeds splutter add the sugar. Add the chopped onions once the sugar caramelizes and fry till it becomes translucent, to this add ginger- garlic paste. Once this is done add the chopped tomatoes and cook for two more mins. When the mixture starts releasing oil add about 300 ml of water and the cumin and the coriander powder. Allow it boil for approx 1 min. After this add the cauliflower floret and potato to the curry, if required add some more water to the gravy.
Once the potato and cauliflower are completely done add the fried fish pieces and the garam masala. Boil for another 5 mins and take it off the flame.
To experience the magic ...try it with white rice and share it with some one you love !!!

Malai Paneer

Hi all,

Today comes a recipe which can sort you out when ur most pressed for time. The cooking time is hardly 15 mins and trust me this will get you more than 15 kudos.... So lets get started -

Ingredients-
Paneer (Cottage cheese) - 200 gms
Fresh Cream - 50 gms
Salt - To taste
Onion - 1 (grated)
Tomato - 1 (grated)
Capsicum - 1 (shredded)
Kasturi Meethi - 5 gms
Tomato Ketchup - 2 tablespoon
Oil - 3 Tablespoon

Method -
Heat oil in a pan and add kasturi methi to it. Add the grated onion to it and sauté for about 2 mins. Once the onion becomes transparent add the grated tomato to it and keep stirring till it becomes half cooked. Now add the shredded capsicum and keep stirring till its soft. Dice the paneer and add it to the pan and to it add the tomato ketchup and salt. Stir for about 1 min and then add the cream. Let the gravy boil for about 30 seconds and take it off the flame.

Yes !!! its dat simple and believe u me, u have to taste it to believe it ..goes well with parathas, rotis and pulao. and more thing is for sure gonna enhance the taste ...and dat is u gotto share it with Someone you Love !!!

Aloo Dum

Today comes the rich and famous Aloo Dum. Though there are a lot of versions of this dish, i am going to stick to the basic recipe. Tastes great and not too tedious to cook and as i said it make pairs up amazingly with my cholar daaler kachuri/ Chana dal kachori. So lets get started :-

Ingredients:-

Potatoes - 8 medium sized (boiled)
Onion - 2 medium sized
Ginger paste - 1 teaspoon
Garlic paste - 1 1/2 teaspoon
Tomato - 1
Turmeric powder - 1/2 powder
Green chillies - 2
Red Chilly powder - 1/4 teaspoon
Cumin Powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Sugar - 1 teaspoon
Salt - To taste
Bay leaf - 2
Cumin seeds - 1/4 teaspoon
Oil - 1/2 cup

Method :-
Boil the potatoes, peel it and cut it into halves. Heat oil in a pan and fry the boiled potatoes on a very high flame for approx 2 mins. Take it off the pan and keep it aside. Grind the onion to a fine paste and heat oil again in a pan. When the oil gets heated add the cumin seeds and the bay leaf. When the Cumin starts spluttering add the one teaspoon of sugar to the oil and let the sugar melt. Make sure it doesn't get burned , once the sugar is melted add the onion paste and the turmeric powder and fry it on medium flame. When the onion is half cooked and the ginger & garlic paste. Coarsely chop the tomatoes and add it to the onion paste. When the tomato melts in the mixture add the cumin and coriander powder and then the boiled potatoes.
Add about 1 cup of warm water and let it simmer for about 10 mins. Add the garam masala , simmer it for two more mins and take it off the flame.

This basic Aloo Dum goes great with parathas, pooris and kachoris. Try it once and I am sure you will love it. This always has to be served hot and to someone YOU LOVE !!!

Muri Ghanto/ Moong daal cooked with fish

Muri Ghanto is one of the timeless recipes, though the popularity has decreased in public functions/ celebrations but its one of the oldest recipes from the Bengali kitchen. It's one of those which force you to say .."YUM".....
Mind you Bengali's use all the parts of a fish and this particular recipe is made of the Fish Head. And yes for this the fish has to weigh at least above 750 grams. And old bengali proverb says eating a fish's brain increases your intellect ..why not give this a shot both for ur taste buds and your brains :-)

Ingrdients :-

Fish Head - 1 ( as i said the fish has to weigh at least 750 grams for this)
Turmeric - 1 teaspoon
Salt - To taste
Sugar - 3 Teaspoon
Ginger paste - 2 Teaspoon
Green Cardamon - 2
Bay leaf - 1
Cinnamon - 1 stick (about 1 inch)
Red Chilly - 2
Cumin seed - 1/4 teaspoon
Moong daal - 250 grams
Kismish/ sultanas - 10
Garam masala powder - 1/2 teaspoon
Oil - 6 teaspoon

Method :-
Rub turmeric and salt on the fish head and fry it for about 8 -9 mins on medium to high flame. As the fish starts getting cooked, try breaking the fish head into small pieces, however make sure you dont mince the fish head. When the fish head is completely cooked take it off the flame and allow it to cool. Heat a dry pan and roast the yellow moong daal on a low flame. When the daal starts giving out aroma, take it off the pan and soak it in cold water. Wash the daal 2 - 3 times in cold water and then put it to boil. Add some salt and turmeric when the daal starts boiling. When the daal is completely cooked take it off the flame. Now heat oil in a pan and add cumin, Red chilly , bay leaf, cardamom, Cinnamon. When the cumin starts spluttering add the the Ginger paste and cook on medium flame till its almost cooked. Now add the boiled daal and sugar, add some water and allow it to boil. when the daal starts boiling add the fried pieces of the fish head and boil for 10 more mins. Before removing from flame add the sultanas and garam masala powder.

Sweet and spices have always worked together and this recipe is for sure going to win your heart, it tastes best when you have it with rice and share it with SOMEONE YOU LOVE !!!

Tomato'r Chatni

Tomato Chatni is an integral part of Bengali cuisine. Be it any occasion, a puja, poite or wedding the bongs just cant do without it!!! And yes its a sweet dish which has to be there for lunch and the best part is it can be easily refrigertated for about 3-4 days. Easy to make and tastes great.... and yes remember my Cholar Daaler Kochuri(Chana Daal kachori)...this chatni makes a great combo with the kachori's.

Ingredients:-

Tomato - 500gms
Ginger - 1 teaspoon (grated)
Salt - 1/4 Teaspoon
Sugar - 2 1/2Cups
Panchforan/ Paachforon - 1/2 teaspoon (for those who don't know, panchforan is whole
meethi seeds, shahi jeera, Ajwain, Kala jeera and Saunf
mixed together)
Bay leaf/ Tejpatta - 1
Red Chilli powder - 1/2 teaspoon
Oil - 20 ml

Coarsely chopp the tomatoes and keep them aside. In a pan, heat the oil and add panchforan and bay leaves, once the panchforan splutters add the ginger and saute it for a minute. Add the tomatoes and stir it on high flame. Add the salt and keep stirring till it turns pulpy. Reduce the flame and add the red chilly powder and sugar. Let it simmer for another 20 mins and make sure you keep stirring it till it reaches an uniform consistency. Once the tomatoes become half its original amount take it off the flame and allow it to cool. The delicious Bengali tomato chatni is ready for you AND YOUR LOVED ONES !!!

Fish Butter Fry

Here's today's recipe, a recipe that make every Bangali drool ... Fish Butter Fry...easy to make and makes
a great starter, or you can also have it with the favorite bhaat and muger daal, as i mentioned i like experimenting with my dishes and i tried a slightly tweaked version of it today and it came out Fab !! a must try for all.... n trust me u will be glad...

Ingredients:-
Fish (preferably Bhetki)- 150 gms cut in small pieces
Potato - 1 (boiled, peeled and mashed)
Chopped onion - 3 teaspoon
Cumin / Jeera - 1/4 teaspoon
Green Chillies - 2
Coriander - 10grams
Ginger paste - 1 teaspoon
Tamarind pulp - 1 teaspoon
Garlic - 1 1/2 teaspoon
Egg - 1
Milk - 3 teaspoon
Cornflour- 5 tablespoon
Salt - To taste
Baking powder - Optional
White flour - 3 teaspoon
Oil - For deep frying

Process :-
Grind the garlic,ginger, tamarind, 1 green chilly and coriander to a fine paste. Add a bit of salt to it and marinate the fish for approx 15 mins.
Heat a pan and add 3 teaspoon of oil to it, add the cumin seeds.If the oil heated adequately the cumin seeds will splutter, after that add the chopped onions and sauté the onions for 2 mins. Add the mashed potato and again sauté it for another 4-5 mins. Make sure you stir it continuously to avoid burning. Take it off the flame and allow it to cool.
Microwave the marinated fish on 900Watts or high for 5 mins. If you do not wish to use a microwave, you can also steam the fishes for about 10 mins till they become soft and the thorns can be taken out easily. Mash the fish with the potato,and add some salt and chopped chillies make sure you remove the thorns completely. Give the mixture which ever shape you like, you can make small oval/ square or even a rectangular shaped cutlets. Dust a bit of white flour on both sides of the cutlet and keep it aside on a clean, dry plate.
In a bowl mix the cornflour, a bit of salt, egg and the milk and keep beating it till it reaches and uniform consistency. Heat the frying pan and add the rest of the oil for deep frying. Once the oil is heated to a medium degree, dip the cutlet in the batter and coat it nicely on both sides and deep fry it for about 10 mins till both the sides become golden brown. Make sure you do fry the fish on a medium flame so that it gets cooked from within and also becomes crunchier...
Take it off the oil and put in on an absorbent paper. As i said it works wonders as a starter and also goes too well with our good old "Daal Bhaat". Serve it Hot and Crispy and share it with SOMEONE YOU LOVE !!!