Wednesday, August 30, 2017

Eggs in a Tomato Curry

Egg curry is nothing fancy!! The same old curry with onions, tomatoes and flavoured with the forever flavourful garam masala, both in the whole and the ground avatar. My husband loves it, my family loves it, I love it....so when I run out of ingredients or ideas, egg curry is always there waiting for me with a relaxed smile on its face to save my day.

Eggs in a Tomato Curry recipe and preparation

Eggs in a Tomato Curry recipe and preparation

Eggs are versatile and we Bengalis just love them. Poached, fried, sunny side up, hard boiled, half boiled, steamed and in curries...we are quite crazy with eggs. Actually we prefer Duck eggs to the chicken, because of their large size and the opaque orange coloured yolk, but since they are hard to come by in the more recent times, and are more expensive than the chicken eggs, more often we try to quench our thirst with chicken eggs. The whiff of fried eggs or omelette with some onions and finely chopped hot green chillies is enough to make us salivate in a public place on broad day light. Sunny side up with a sprinkle of sea salt and freshly ground black pepper is hugely popular in the small tea stalls on the streets. And journey by the train is incomplete for us without a few buy of hard boiled eggs from the vendors. Even during Durga Puja you will find people selling omelette and boiled eggs, sitting in a corner of the street with the bare minimum essentials. So you see we just love eggs.

Thursday, June 15, 2017

Churmur

I figured out I had been ignoring street foods on this blog like anything. Although I make most of them from scratch the temptation is too much to go through the process of photography and then relish. But okay...its not too late and I am ready to make them over again and share them here.

how to make churmur crushed panipuri chaat kolkata streetfood recipe and preparation

how to make churmur crushed panipuri chaat kolkata streetfood recipe and preparation

Starting with churmur...my streetfood saga will continue for a bit and hell...yeah...I am not a bit complaining!!

how to make churmur crushed panipuri chaat kolkata streetfood recipe and preparation

Monday, June 12, 2017

Blueberry Cheesecake Lassi

I find lassis therapeutic to my sunken mood and health. They are healthy, creamy and bursting with flavour. Blueberries are my favourite and I buy them whenever I find them in the fruits section. I tend to freeze them as well...so that I can use them throughout the year as well.

how to make Blueberry Cheesecake Lassi recipe and preparation

how to make Blueberry Cheesecake Lassi recipe and preparation

Blueberry Cheesecake lassi is tart and full of blueberry flavour. I just love the way it turned out...and now I am sipping it every alternate day...or so I am planning as long as they are available fresh from the market!!

how to make Blueberry Cheesecake Lassi recipe and preparation

how to make Blueberry Cheesecake Lassi recipe and preparation

Friday, June 2, 2017

Prawn Biryani

Perhaps the best way to enjoy tastes of both the seafood and the Biryani frontier is to indulge yourself in a sea food Biryani. And by seafood I mostly mean the Jumbo Prawns or the Langoustine. This time, the local fish seller had this large jumbo prawns and I could not resist but buy a good amount of them. With half of them I made the evergreen Bengali Chingri Macher Malaikari, since without that husband man will go dauntingly confused and mad as for him any other curry except the malaikari is a sheer waste of the beautiful prawns. So yeah...had to make the malaikari.






Now with the remaining prawns I decided to make Prawn Biryani. Since prawns just take a few minutes to get cooked and overcooking make them taste like rubber, I decided to make the Biryani in the kachi Biryani method. The points that needed to be stressed were the amount of yogurt and the rice. Yogurt will release water and we cannot put the Biryani on dum for more than 15-20 minutes, so considering all these facts I did not cook the rice for too long and added a little amount of yogurt, which will be enough to cook the prawns but not enough to make the rice soggy.