Tuesday, June 30, 2015

Chana Sundal

Every region has their own fasting recipes. In bengal on fasting days most popularly we have this suji makha (a semolina melange) and sabu makha (sago pearls melange). And if their is only a ban on eating rice, fasting days can be gorgeously feastful with just luchi torkari (puri and curry). I remember clearly that on those days we kids simply denied to eat rice and wanted to eat luchi with ma and aunts. Sundal is such a south Indian recipe. You can make sundal with various other beans or lentils and even with peas and nuts. They are viciously light and tasty.

how to make kala chana sundal recipe

I make sundal because its low in carb, oil and spice. Just everything compact in just one recipe. Also I am trying dishes from other cuisines, because there is so much to learn and some dishes are tasty, while some nutritious...and when you have all those ingredients present right in front of your hands, why not give them a try??? Besides I am in love with Kerala cuisine, and just cant get enough of their curry leaves. The aroma...oh my god!! I am in love with it.

Monday, June 29, 2015

Salted Caramel Sauce

Before my tryst with cooking, for me Caramel sauce was something that was only available in stores and ice cream shops.The closest thing that I knew of caramel sauce was the caramel custard. I am not much of a restaurant girl or even like eating that much outside....so many of the international dishes like creme brulee or tart or soufle were really alien for me for a long time. The first time I was aware of this beautiful sauce was when I ate a tart in a beach restaurant. Oh my gosh.....that was heavenly!! The sauce had made the tart a total yummilicious. Then I learned to make caramel sauce by watching Siba's Table.

homemade smooth and rich caramel sauce recipe

Now the store bought caramel sauces are good...but they lack a somewhat richness in taste. May be this is because I love to make everything from scratch. But trust me this recipe of salted caramel sauce is smooth like velvet and it tastes best. And another reason I make caramel sauces myself because the store bought jars are expensive and they of course has preservatives in it. Alternatively in my version I know exactly what is going in there...and its free of chemicals and preservatives.

how to make smooth caramel sauce in home

My salted caramel sauce is a cross between butterscotch and sweet caramel sauce. However it is delicious and I can't have enough of this, even after mixing it with cereals, milkshakes, lassis, ice creams and puddings.  It is so aromatic and so fragrant that one sniff is enough to remind me of my schooldays, when I loved these caramel candies. I used to put one candy in the mouth and moved that to the farthest corner with the help of the tongue. Thus it melted slowly and gave me lush candid moments. In that way I was able to enjoy those juicy moment a lot longer than it was meant to be. Ma never like this because most of the time I ended up with a scrubbed tongue which itched and burned.


how to make salted caramel sauce


Salted Caramel Sauce
Makes little more than 1 cup of sauce

how to make creamy caramel sauce in home
Ingredients:

  • 2 cups of brown sugar (white sugar will also do)
  • 30gm butter
  • 1 tbsp honey
  • 1 tsp vanilla extract (optional)
  • 1 cup of heavy cream
  • 1/2 tsp kosher salt
Method:
  • Heat a saucepan and put in the brown sugar with 1/2 cup of water.
  • Put the flame on low and start stirring. You will see the sugar melthing and creating a sauce. This will take somewhat 7-10 minutes of time.
  • Keep stiring and you will see the sauce slowly turning brown.
  • At this stage immediately add in the butter, vanilla extract, salt and honey. 
  • Stir continuously until all the butter has melted and the sauce has taken a silky smooth consistency.
  • Now slowly add in the cream little by little. Keep stirring when you are adding the cream.
  • Once you have finished adding all the cream, put off the flame and transfer the entire sauce into a jar or bowl. Let it come to the room temperature and store in an air tight container.

Friday, June 26, 2015

Cherry Frozen Yogurt

Fresh cherries are in this season and I am delighted to make cherry flavored frozen yogurt and cherry flavored ice creams. What a delish!!!! This frozen yogurt is smooth creamy and has beautiful flavors from cinnamon and star anise. It is so smooth and creamy that you will crave for more. Although this recipe will make enough frozen yogurt for 4-5 people, its so tasty that you will give up your sharing and caring nature and can gobble the entire dessert yourself. Its okay...you will be in my group. Don't feel shy.

How to make cherry flavored frozen yogurt

I have bought again 1 kg Bagda Chingri. Ahhh....the scene itself was so satisfying. This time I will make paturi...yes...chingri macher paturi. However our Bassam trip got cancelled. So sad!!:( Also I have a dirty fridge now which I have to clean in the weekend. I cleaned up my wardrobe and got some of my kurtis and stoles in a corner. Happy dance!!! But first lets make Cherry Frozen Yogurt.

Thursday, June 25, 2015

Dim Posto

I have started vaccinating my cats, and carrying them to the doctors is really an issue. I do not have those cages for carrying pets, and at the end me and my husband are left with lots of bruises on my hands and neck. I think those injections also has something sleepy in them, because all my cats sleep for almost half the day after returning home.

How to cook bengali dim posto

Wednesday, June 24, 2015

Pancetta Fried Rice

Today I will share my latest variety of fried rice that I cooked up just like that. Its the very famous Pancetta Fried Rice, but before listen to my ramblings. For the last two days I am having fever and all I can cook is boiled rice with potatoes. With some ghee, chopped onion and salt, they seem heavenly (not that I have gone to heaven...anytime before, but I like this phrase!!). Somewhere I read that fever is like the forgotten teen age lover...who comes back again and again. Is it so??? Who knows.

use the leftover rice and pancetta to make a tasty fried rice, Pancetta Fried Rice

Yesterday when lying and resting became all too much tiring, finally I left the bedroom and watched "Open tee Bioscope". Its a Bengali movie based on the '90s Kolkata. The streets, the lingo...everything every person from that movie had a drastic familiarity with typical Bengali culture, nature, thinking and living. The most favorite part of the movie for me was not the story not the music....but the streets of North Kolkata. The decaying buildings, the small tea shops in a corner or at the turn of the street, the political slogans on the wall, the family gossips...all were so real. After that I watched Kadambari on youtube. The print was not so good but the audio was perfect. The movie is roughly based on the complex relationship between Rabindranath Tagore and his brother's wife, Kadambari.


use the leftover rice and pancetta to make a tasty fried rice, Pancetta Fried Rice

I like to live on my own. It gives me time to discover many aspects of my nature, my hobbies, my passion and my work. Besides, I believe in simple relations not innumerable and complicated ones. If my husband and my cats, give me peace that I am required to live a normal life, then I need no one to unnecessarily fill up my life, as there are some voids born to live like that. They should always remain in that way. Because of my this nature, many calls me unsocial and also tells me that I am immature and childish, that I don't know how to mingle with people. But the fact is I detest that kind of nature and ramblings. I like to keep my company numbered, some friends who will understand me....with whom I will not have to wear any masks, with whom I don't have to lie to be good.....I am the way I am, and I love me, if you find me difficult and unsocial, the door to go away from my life is always open.

use the leftover rice and pancetta to make a tasty fried rice, Pancetta Fried Rice

A few weeks ago I found a box of Panetta in the supermarket, and I made a fine spicy fried rice with those pancetta and scrambled eggs. It was really different and tasty!!! If you can't find pancetta then use roughly minced chicken with this dish. This pancetta fried rice is just too much perfect.


use the leftover rice and pancetta to make a tasty fried rice, Pancetta Fried Rice


Pancetta and Egg Fried Rice
Serves 4

use the leftover rice and pancetta to make a tasty fried rice, Pancetta Fried Rice

Ingredients:

  • 1 and 1/2 cup rice (I have used Thai jasmine rice) - Leftover rice will do good too
  • 1 cup pancetta (you can also use small bite size pieces of chicken in place of pancetta)
  • 3 eggs
  • 1 large onion - sliced
  • 5-6 fat cloves of garlic - minced
  • 1 inch stick of ginger - minced
  • 1 medium carrot - chopped
  • 1/2 cup green peas - boiled
  • 1/2 cup sweet corn - boiled
  • 2 red / green chilies - roughly chopped
  • a few spring onion - chopped
  • 2 tbsp freshly ground black pepper
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp fish sauce (optional)
  • 1 tsp garlic & chili sauce
  • 1 tsp oyster sauce (optional)
  • 1 and 1/2 tsp curry powder (I used turmeric, cumin and coriander to make my curry powder)
  • salt
  • 1 tsp sugar
  • 2 tbsp oil
Method:
  • Cook the rice and drain the starch. Then put the rice into the fridge for 30 minutes. This will reduce the moisture level of the rice.
  • In a cup put all the sauces according to their quantity and keep aside.
  • Break and whisk the eggs to a smooth batter.
  • Heat  1tbsp oil in a kadai / wok and pour in the whisked eggs.
  • Add some salt and stir continuously to crate scrambled eggs. Once they are cooked, take them out of the kadai / wok and keep aside.
  • Now in the same kadai / wok put in the pancetta. Sauté and cook for 2 minutes or until it is fully cooked. It has a lot of fat and salt in it, so we do not need additional salt and oil to cook it. Once it is cooked take it out of the wok and keep with the eggs.
  • In the same kadai / wok heat the rest of the oil and add the minced garlic. Sauté for 1-2 minutes or until the raw flavor of the garlic is gone. Do not brown them completely.
  • Now add the sliced onion and ginger and sauté for 3-5 minutes or until the onions become translucent and the edges start to brown.
  • Now add the vegetables one by one, add a sprinkle of water and immediately put cover. Add a sprinkle of water, not more not less. The vapor will help to cook the vegetables quickly. Remember the put the flame on highest.
  • We will not cook the vegetables fully. They should retain their color, texture as well as crunch.
  • Now sprinkle some sugar, curry powder and mix everything.
  • Next add the rice, cooked scrambled eggs, cooked pancetta and pour the already prepared mixed sauces.
  • Mix everything carefully, not creating a mess.
  • Stir and cook continuously for 30 seconds on high flame.
  • Put off the flame. Add salt and the chopped spring onions. 
  • Give a final mix and serve hot.

Monday, June 22, 2015

Dimer Bhujia / Egg Bhurji

It is pouring lately in Abidjan and I am having this feeling that I should stay in bed with a big mug of coffee and books. I mean...really...I do not want to cook anything other than desserts now. So generally what I am doing lately is making this dimer bhujia / egg bhurji to save myself from cooking a three course meal. My sister-in-law loves this dimer bhujia / egg bhurji, and whenever we go to some dhaba she orders one. Actually she likes egg in any shape and any form. Sometimes she (count me too) boils a number of eggs, slices them lengthwise, sprinkle some salt and pepper on it and eats them with eternal delight!! I wish I could eat like that too without the fear of calories and fatness. By the way, coming to the dhabas again. There in our menu Dimer bhujia / egg bhurji is a must...so much so, that, no one asks her now about it, say it or not we know that dimer bhujia / egg bhurji is automatically and obviously making itself to the list.

how to cook a quick simple and healthy egg bhurji

But what I hate is that, there they serve dimer bhujia / egg bhurji just plain. I mean yes, clearly plain. No onion, no greens..its just the yellow eggs fluffed into the plate. I admit that I love the sight, I love the scene and I love the taste more or so....but I think its more better if you just sauté it with some lovely fresh greens. And immediately dimer bhujia becomes a healthy dish on the table.

how to cook a quick simple and healthy egg bhurji

Saturday, June 20, 2015

Tomato Rice / Kerala Style Tomato Rice

There is a list of wishful things I would really like do. Some things that I would like to have. Not much, I am not that demanding..you know!! I love to try for my all wishes, but some wishes are a little complicated. It seems they will take a little time to be fulfilled. Which are very close to my heart. But who knows when!!!
So....lets begin:
I would like to adopt a dog. Not like the German Shepherds...but more like the pugs and the speeches.

How to cook kerala style tomato rice

 I want to speak fluent French. Just not the bonjour and bonne nuits only. But like a real French lady. I want to spent at least 3 months in Paris. I want to walk through their beautiful pavements. Drink coffee in roadside cafes, have leisurely walks in Louvre, walk through Champs Elysee, drink beautiful wines, eat lots and lots of croissants, be a child for a day in their Disneyland, and visit the museums and royal gardens. Also I want to taste their French food, specially their desserts, then I will shop some French crockeries, some French dresses (if of course I can afford them), have some boat riding....and finally if I have some time I would love to visit the Versailles.

How to cook kerala style tomato rice

Friday, June 19, 2015

Mango Custard

Custards are something that can never get old. It can be prepared in a jiffy and can be chilled within just 30 minutes. Then you can eat as much as you want!!!! My mother always used to make fruit custard which was more sauce like and served with fresh fruits. But I made this custard with fresh mango pulp and made it thicker..kind of panna cotta.!! It turned out really great.

how to make mango custard

Vanilla Custards are really amazing!!! But whipping up some mango pulps there simply zings up the entire thing. Then after lunch I picked out one of the ramekins and ate up while I read The Namesake.

how to make mango custard


Thursday, June 18, 2015

Sorshe Begun / Bengali Style Eggplant with Mustard Paste

An African girl comes to my house every week, with a basket full of fresh vegetables. She even has learned the hindi names of those vegetables and tries to convince me saying that she has aloo,lauki, mirchi, matar. I pick up those which I need and sometimes those also, which I don't need. I don't know why...but I pick them up and stack them up into my fridge. Like sweet bottle gourd, okra...which I don't like to eat that much repeatedly.

How to make sorshe begun with step by step pictures

 But whenever she comes I feel my mother is watching me from behind and I should pick up veggies. Even now also she insists me over phone and skype that I should eat more and more greens. It was she who at some point of time forced us to gobble lots of greens!!! Me and my sister used to think that someday we will go to the field like cows and eat fresh green grasses.

Wednesday, June 17, 2015

Aam Pora Sorbot / Roasted Raw Mango Drink

A few days ago we went to a nearby pet shop to enquire about our cats' vaccination...and there we saw they were selling rabbits and birds, along with cats and dogs. My my!!!!! I was so eager to have two rabbits in my home. But then I realized that I will actually bring a delicious dinner for my cats in the form of live rabbits and sadly pushed away the idea. My cousin has also bought two parrots lately. One of them even does not stay in the cage and roams around the room. How cute!!!!:) One of my friend, who lives in Delhi is going to Kolkata for a short trip....and I am so soooo jealous!!!! I want to go home so badly!!!

How to make aam pora sorbot

Then to put my bad mood away I thought of making something. I decided to make fruit custard. I had the custard powder, which I have bought this year in India, but I only had pears, apple and cherries. They are soooo boring. I needed something colorful and cheerful. So a little while later I went to the Cash Center and picked up figs, strawberry and raspberries. They might be a handful...but are't they lovely!! Those colors are soooo drool worthy!!! One of the cashier there has become really friendly with me. Every time she sees me, she says something to me. When my husband is there he translates...but otherwise I just smile to manage and in the end I just say, à bientôt...bon soirée!!! She gives me a broad smile and hands me over the rest of the money with bill.

How to make aam pora sorbot

Tuesday, June 16, 2015

Chingri Macher Malaikari / Prawn Malaikari

I know boys are a little more obsessed about sports and politics, but I think the man with whom I am living with is testing my nerves and one day I might smash his phone and laptop. Yes, in this case I am really having some anger management issues. First is the football. Its okay, that whenever the t.v is on the sports channel is running. But the sudden screams give me such creeps that sometime I have to sip up a bottle of water to stay calm. Then comes the phone. The headphone is always attached to it and in the phone, the youtube app is always running, buffering the various lectures given by our honorable MPs of India in Loksabha. With two ears locked up in this way, sometimes he misses out the entire conversation that I speak without realizing that he is completely engaged on such a vital issue.:( He has to know when and where our PM is traveling, on which issues he is working....and he is not satisfied with watching them only, sometimes he makes me watch them too!!!! So now a days, I have stopped bothering myself over these incidents and when I have to talk I simply unplug the headphone and do the talking. Simple...isn't it???So, on such an occasion, I blabbered about prawns one day.

How to cook chingri macher malaikari

Monday, June 15, 2015

Mango Milkshake

What is summer without any milkshake??? Summer is the season of juicy fruits and their succulent tastes....so I make the most of it.
Milkshakes are a very modern addition to my taste. I always used to be very fond of lassis. But milkshakes and smoothies are quite addictive too. I try to add ice creams with my milkshakes which gives the drink a very rich and smooth texture as well as taste. However if you don't have ice cream in your hand right now, mangoes are something that itself never fails.

How to make Mango Milkshake

Saturday, June 13, 2015

Coffee Ice Cream

For many months I have stopped buying ice creams from the super markets. In between I have gone to our nearest ice cream parlour may be 2 or 3 times, but otherwise I ate only homemade ice creams. I concentrated on improving my texture, taste and its smoothness, And when in your home you almost always have 4-5 boxes of frozen treats, buying ice creams from the shops means an additional hazzard as well as burden.

How to make Coffee Ice Cream

Then today we had this lunch invitation and after a beautiful Biriyani and Chicken Curry, we ate Vanilla Ice Cream with Nutty Caramel Swirl. Ahhh...what can I say...it was sooo heavenly that I almost started to lick the spoon, and then to prevent myself from more embarrassing displays I put the bowl away. It almost instantly gave me the idea of making a caramel ice cream, specially a swirl one. I thought about chocolate swirl, straberry and butter scotch swirl, without even realizing that I have chocolate and peach ice cream lined up for posting and I already have ingredients ready for raspberry and caramelized banana with hazelnuts ice cream. I have to finish them all.

How to make Coffee Ice Cream

Making ice creams are so much fun and easy, I can not tell you in words. Its like having a blank canvas and then painting with your choice of color with least hasitation that you will go wrong. You can never ever go wrong with an ice cream, because making custards are so damn easy. I always insist everyone to make everything from scratch. If you are reading me then do give making ice creams in home a try. The result do worth a try.

Friday, June 12, 2015

Green Peas and Beans Mini Frittata

I woke up today in the morning, made breakfast for my husband and after he left I made a delicious mango custard. Its totally yummilicious!!! Then I saw one poor mango was left in solidarity in my fridge after I made mango yogurt. It started to become depressed and her skin started to wrinkle very fast so to take her sorrows away...I turned her into a beautiful dessert. Currently it is being chillied in the fridge, and in the afternoon I will whip up some cream and serve it after lunch. It will be perfect!!!!

How to cook Green Peas and Beans Mini Frittata

For the breakfast I made this simple mini egg frittatas, which is simple as hell and takes very little time to make. I spread some cream cheese on the bread and packed two of the frittatas with them. Breakfast will be delicious I bet. I stored the rest of the frittatas in the fridge which will be good for more 2 days, and one day's of effort will give me some more minutes to sleep in the morning!!!:)

Thursday, June 11, 2015

Beguner Bhorta / Begun Pora / Baingan Bharta / Bengali Style Mashed Eggplant

Beguner Bhorta / Begun Pora aka Bengali Style Baigan Bharta, is a very simple and elegant dish. Unlike the North Indian mashed eggplant, we do not cook the eggplant after roasting. We char the eggplant and then simply mix this with the other ingredients with some salt and serve the dish. Beguner Bhorta is also known as Begun Pora to us, as we basically char it on the oven top, which gives this dish a very rustic smoky flavor.

How to cook beguner bhorta bengali style begun pora recipe

It becomes very popular during the winter season, when tasty and plumpy eggplants almost flood the market. While charring / roasting you can also push some garlic and chilies inside the eggplant to have an extra kick, but I like this simple version more, where I just roast the eggplant until the skin becomes completey charred, peel it and mix with everything. Pretty darn simple. For an additional taste you can add some boiled green peas and some scrambled eggs also. It makes this Begun Pora / Baingan Bharta / beguner bhorta very very special.

How to cook bengali style beguner bhorta - mashed eggplant recipe

I make beguner bhorta on lazy days, when I simply deny myself to get out of the bed and do something. On those fateful days, my cats become my sole companion and snuggle with me under the blanket. But I think I have reached the saturation point and I really really need an outing.

How to cook bengali style baingan bharta begun pora

Last night I watched Cracks and my god....I think I have fallen in love with Eva Green. Her sharp French features and French accent is to die for. The movie was terribly good too. Must must watch, if you ask me. Set in the pre-world war time, the story tells about the story of 5 young girls of a posh British Boarding school and their diving instructor Miss. G. Bold and beautiful. Just the kind of story telling I love!!

How to cook bengali style begun pora recipe

 Begun Pora / Beguner Bhorta / Baingan Bharta / Bengali Style Mashed Eggplant
Serves 2-3

How to cook bengali style begun pora - charred eggplant recipe
Ingredients:

  • 1 large aubergine / eggplant
  • 1 small onion - finely chopped
  • 1 small tomato - chopped
  • 2 green chilies - chopped
  • a handful of  fresh coriander leaves - finely chopped
  • salt
  • 2 tsp oil
Method:
  • Take the aubergine / eggplant and slit its sides with a sharp knife. Now place it in a big bowl and sprinkle salt and oil. Push some oil and salt into the silted portions, ladle the rest generously on the aubergine / eggplant.
  • Now place a wired cake rack on top of the gas. Put on the flame on medium and put the aubergine / eggplant on it.
  • Roast the aubergine by flipping it now and then, until it is properly charred and the skin kind of falls off. Push a knife into it to check that the inside is cooked properly or not.
  • Place the aubergine into the previous bowl and sprinkle some water in it to avoid bitterness in taste.
  • Let it cook down a bit and then with the help of a spoon or fork peel out its skin, discard the seeds and cut off the stalk.
  • Mash it with the same spoon and add in chopped onion, tomato, fresh coriander leaves and green chilies.
  • Do not add salt as we have already added it. Taste and adjust accordingly.
  • If possible mix with hand to ensure that there is no big lumps of the roasted aubergine.
  • If you want you can add some boiled green peas and scrambled eggs.
  • Serve hot with roti or paratha.


Wednesday, June 10, 2015

Coconut Chicken Curry / Kerala Coconut Chicken Curry

My interest with Kerala cuisine grew as I read some articles from the Nat Geo Travel blog. With beautiful portrayals and breath taking pictures, I could do nothing but grow an never ending tryst with Kerala. Their fish curries, chicken curries, stir fries and their beautiful sea food dishes....and not to say their sambhar and idiyappam. I just love them.

How to cook Kerala Coconut Chicken Curry

How to cook Kerala Coconut Chicken Curry

One day we visited my husband's South Indian colleague and his wife served us idiyappam with some potato curry, sambhar and the typical sweet coconut chutney. What a delish!!

Tuesday, June 9, 2015

Strawberry Ice Cream

As a kid we knew only two flavors...vanilla and strawberry. Strawberry was my favorite because of its wonderful smell and its color. Although it had been only some years that I have tasted strawberry, back then because of only the strawberry ice cream I thought strawberry was the tastiest fruit of the world. Sweet and super yummy!!! Who knew it will turn out to be an almost sugarless fruit!!

How to make strawberry ice cream


How to make strawberry ice cream

Although I still adore this particular berry as super stylish...I hate it eating all by itself only. So last week, when I found boxes of fresh strawberries stacked in one side of the super market...my mind went blank and for a moment I only thought of making the classic girlish strawberry ice cream. Its pink, its yummy and I have two hands full of strawberries...do I need more reasons to make this ice cream???

Monday, June 8, 2015

Dimer Kosha / Bengali Dry and Spicy Egg Curry Recipe

There are some recipes which are classics. They don't need inspiration, improvement or up-gradation. They are the boss of the menu...leading the entire meal on their responsible strong shoulders, they don't need an appetizer to prepare the stomach for the upcoming dishes or a lustrous dessert to sign off the ending part....because they know people love their lingering taste. They are independent and and beautiful..they don't need anyone to adorn them.

How to cook bengali dimer kosha or Bengali Dry and Spicy Egg Curry





Saturday, June 6, 2015

Corn and Shrimp Fried Rice

I love fried rice, be it mixed, with eggs or just simple, its a lovely lovely one pot meal. My husband does not love this, so I always make Fried Rice for myself only, because literally there is no one other here to feed. In making fried rice I do not follow any particular rule. Fried Rice is not a dish to make by following rules. I add the sauces, I make sure to add all of them....and the rest comprises of what is left in my fridge. It can be some shrimps or just eggs or some cubed pancetta or just veggies....it becomes lovely...damn delicious!!
I can never say no to fried rice..ever. I think they are the one word answer to any gloomy day, to shorten your time in the kitchen, but yet have lovely and delicious meal.

how to cook Corn and Shrimp Fried Rice

In Indian homes, the fine line between Pilaf / Pulao and Fried Rice is blurred and somewhat non-existent. Everywhere I have seen everyone to serve Matar Pulao as Fried Rice. It made me so damn confused..when I used to go to restaurants and have a completely different taste. I searched for cardamom pods and bay leafs, but all I got was something sort of a nutty smell and a very Chinese taste. I loved that. I went for the same fried rice repeatedly, over and over....just to have a little china on my plate and tongue.

how to cook Corn and Shrimp Fried Rice

Friday, June 5, 2015

Cherry Bread Pudding

Whenever I think of Bread Pudding, I can not stop myself from thinking about Francie's description of her mother's bread pudding in "A tree grows in Brooklyn" -
"Mama made a very fine bread pudding from slices of stale bread, sugar, cinnamon and a penny apple sliced thin. When this was baked brown, sugar was melted and poured over the top."
 The story is about a poor Nolan family living in the slums of Brooklyn are highly depended upon Francie's mother's cooking skills, and what she made of the stale breads. I can't stop myself drooling over all the food's delectable descriptions that are made in the novel...no matter how cheap or meager they are..Francie's imagination and cravings make them luscious and filling.

how to make cherry bread pudding

how to make cherry bread pudding

Pudding is a very popular dish of the Indian household. And Bengalis are no different in this case. Some like them plain, some with some nuts, and others with fresh fruits. I think Fruit Custard is something that is invented from Indian kitchen.


how to make cherry bread puddinghow to make cherry bread pudding

Thursday, June 4, 2015

Aam Doi / Bengali Sweetened Mango Yogurt

In the fast-forward lives of Bengalis, Mishti Doi is slowly being replaced by different kinds of ice-creams and gelatos. Take any Bengali occassion and now a days, no one can find mishti doi in the menu. Everyone wants to feel so westernized and modern that this is gradually reflecting in their food culture as well, where eating bengali food and talking in Bengali is considered to be a more or less tribe culture. Speak bengali but in foreign accent, go to Nandan but hardly but be ignorant about the author of our national anthem, consider yourself Bong not Bengali...haa!!! There are so many more!!

how to make aam doi

It makes me so angry sometimes that I have stopped thinking about it anymore. So back to again Mishti Doi...this is a special Bengali dessert, where the yogurt is sweet and has a caramelised color. It is thick and has a very unique kheer like taste. In my home, in every occasion Mishti Doi is a must. Mishti Doi is basically made in earthen pots and then they are kept in a dark warm place to set in. Give it 24 hours and the end result is more than just delightful.

how to make aam doi




Wednesday, June 3, 2015

Vanilla Ice Cream

Summer is the season of cooler. Ice cream, Kulfi, Frozen Yogurt, sorbet....the names are endless. Some find solace in ice cold drinks, some find the frozen desserts irresistible. I like both. But since summer makes me eat more and more of them....I find it useful to make ice creams in home. The best part about making your own ice cream is that you get to play with the flavors, and trust me the combinations are endless.

How to make vanilla ice cream

Beyond the chocolate, vanilla, strawberry and butterscotch....there are endless flavors that are waiting to be considered.

Tuesday, June 2, 2015

Mini Pizza Cups

Although in our childhood we were familiar with the word "Pizza" and "Pasta", the Kolkatans became familiar with the taste of Pizza with the launch of Dominos. Later came Pizza Hut and other ventures. We hardly knew about the differences about American and Italian pizzas and was totally ignorant about the sauces or toppings or their names. Also being from a middle-class family those dishes and places were of-course considered to be posh and simply non-necessary. The time I am talking about is the late 90s and early 2000, when internet was available only in cafes, mobile phones were still costly and college students still preferred college street and coffee house for their "adda" than going to KFC or Mc Donalds or Inox.

how to make mini pizza cups


Monday, June 1, 2015

Soya Bean er Torkari / Indian Soya Chunk Curry

I can remember clearly the time when I first ate soy bean curry. I was may be in the class 2 or 3 and my mother told me that she made chicken. I was famished and the word chicken made me more hungry. My mother used to feed me back then because as a child I was too dramebaaz regarding food. I hurried and sat crossed and folded legs on the floor. Ma prepared my plate and started mixing the rice with curry. She made a ball with the curry mixed rice and put into my mouth. Unfortunately as a child I was unable to distinguish the difference as it was really meaty and ate up everything. Later on my mother told me this and laughed about the extents she had to go to feed me properly. Till now I love soy chunks. You can cook the chunks and then deep fry them. It makes a nice crispy snack with some salt and spices. On days of empty ideas, soy chunks make me a good lunch.

how to cook Soybean er Torkari

how to cook Soya bean er Torkari

Finally I have learnt to cook vegetarian cooking and it no longer gives me creeps. Touch wood!!!
We are planning to paint our flat and give it a new look. We are also thinking of replacing some things, here and there. Sooo exited!!