Ma Aschen

Durga Puja is almost here and its the best time to be visiting Kolkata I would say. In the run up to the festive season, hotels, restaurants, even small eateries are going all out to spruce up their menus.
From hilsa, crabs, prawns to dishes from across the world, this is the best time to be in the city for someone who loves his food. 

You could choose from a wide array of restaurants from high-end to those catering to someone on the move. You wouldn't mind shelling out an extra buck or two for food that's great value for money. Throw caution to the wind, indulge yourselves, for what's life without some fun, food and fiesta....... is what a True Bengali would say to you.

Guess what kept Kolkatans busy over the week ? Voting for their favourite restaurant that serves the most irresistible Hilsa in the best possible way. To help those who are visiting Bengal this festive season I let you all know what the verdict was.

The top three contenders for The Best Ilish Paturi were Bhojohori Manna, Kasturi and Radhuni while for Ilish Bhapa there was 6, Ballygunge Place, Shola Ana Bangali and Bhuter Raja Dilo Bor.

Votes went in favour of Charnok City,Raaj Bari Khawa and The Bhoj Company in Ilish Biryani category while the 3 toppers in the Reinvented Ilish Category were Oh ! Calcutta, KK's Fusion and Koshe Kosha.

So gourmands and Hilsa lovers here's where to have ilish on this visit to Kolkata. If you are in Kolkata, then your favourite eatery is just round the corner and waiting for you.

Pic courtesy-debashis Kundu

Jai Ma Durga,Jai.

















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Subho Janmasthami Special

We all who have read Indian mythology are familiar with the story of Lord Krishna. He is the most worshiped  Hindu deity .One constant story, which is told and retold by every generation is his habit of stealing butter. The midnight birth of Lord Krishna, is celebrated everywhere in the rainy month of Shravan, which fall in the months of July-August. Many people fast till midnight and then offer the newborn an offering of milk, curd, butter and sweets.A small cradle is set up to worship the coming of the Lord to the earth to fight evil forces..
Here are some dishes made on the occasion.

Rosogullas :

Rosogolla

All you need :

Milk                                                                           5cups
Sugar                                                                         2 1/2 cups
Lemon Juice                                                               1tsp
Milk                                                                           1cup
Cardamom Seeds                                                       1 tsp

This is how I make:

Boil 1 cup milk.Add lemon juice till the milk curdles. Sieve through a fine cloth and preserve whey for four days. Use paneer for some other dish.
On the fifth day, boil 5cups milk. Cool and remove the thick cream layer from the top. Heat  again and add as much reserved whey as is needed to curdle the milk. Sieve through a piece of muslin and keep under a weight to remove all water. Measure the chana /paneer /cottage cheese and add 2 tsp maida for 500 grams. Knead well.
Add 2 1/2 cups of water to the sugar and boil. Remove top scum. As the syrup is simmering, make small balls of the curdled mixture and push 2 grains of cardamom in the centre of each. Drop the balls in the boiling syrup. Cover. After two minutes, remove cover and sprinkle syrup with icecold water. Repeat this process of covering, exposing and sprinkling with icecold water covering, six times. The rosogollas will float on top. Remove from fire. Cool and hot, both ways Rosogollas taste very good.

Narkoler Laddu:

Narkoler Laddu

All you Need :

Fresh Coconuts,finely grated                                                      3cups
Cardamom Powder                                                                   1 tsp
Sugar/Jaggery                                                                            2 cups
Milk                                                                                          1cup
Desi ghee                                                                                   2 tsp
Raisins & cashewnuts                                                                 1 tsp each

Method I follow :

Take a wok or deep pan and heat1 tsp desi ghee.When hot, stir fry the cashew and raisins in it. Remove when golden.
Pour the milk into the pan and boil it. As soon as the milk starts boiling, put 2 cups of coconut into it. Blend thoroughly.
Only when the coconut completely absorbs the milk, sprinkle sugar on it. Keep stirring constantly on medium heat.
As soon as the mixture starts leaving the sides of the pan, remove from heat. Transfer to a dish. Let it cool down a bit.
Now apply desi ghee to grease your palms and make small lemon-sized balls out of the mixture.
Tip :
You can also use jaggery instead of sugar. Heat the jaggery till it bubbles and the syrup is of a thread consistency. Cool slightly and then add the grated coconut.

Luchi and Alur Dom :

Alur Dom(Curried Potatoes)

Potatoes                                                     500 grams
Desi Ghee                                                   1 tbsp
Oil                                                              2 tbsp
Green Cardamoms                                      3
Cloves                                                        4
Cinamon Stick                                             1 1-inch
Bay Leaves                                                  2
Ginger Paste                                                1/2 tsp
Tomato Puree                                             3 tbsp
Turmeric Powder                                        1 tsp
Chilli Powder                                              1 tsp
Green Chillies (slit)                                     3-4
Lime Juice                                                 1 tbsp
Milk                                                          4 tbsp
Sugar                                                         1 tsp
Salt                                                            to taste

Method I follow :

Boil the potatoes and skin then.You can use small potatoes or if using medium ones then cut into half.
Heat the ghee and oil together in a wok to smoking point. Reduce heat and fry the green cardamoms, cloves , cinnamon and bay leaves until they give out a fragnance.
Add the ginger paste, turmeric powder, chilli powder and the tomato puree. Fry on medium heat for 5 minutes. When oil starts to separate add the potatoes, sugar and salt to tadte.Keep stirring for some 5 more minutes.
Add the green chillies, lime juice and milk.
Simmer for sometime and then take off the fire and keep covered.
This is offered to the God and so no Onion or garlic has been used in the preparation. This is a puja special. Serve with white flour puffy white luchi.

Malpoa

All You Will Need :

Unsweetened Yoghurt (Doi)                                                           250 grams
Flour (Maida)                                                                                 2 tbsp
Aniseed (Mouri)                                                                             1 tsp
Ghee  /Refined Oil                                                                          1/2 cup
For the Syrup:
Sugar                                                                                             2cups
Water                                                                                            1cup
Yellow food Colour                                                                       1 drop(optional)

Method I follow :

Mix the sugar to the water and stir till the sugar dissolves. Place the pan on medium heat and bring the mixture to boil. Add the colour if desired or else leave. Saffron, dissolved in cold water, can be added as well, to give a flavour. Boil untill the syrup is thick. Cool.
Blend the yoghurt with the flour in a bowl. Add the aniseed. Mix well. Heat the ghee in a wok and add a tablespoon of the  prepared mix at a time and fry until brown and crispy at the edges.
remove from ghee and place in the sugar syrup.Add the malpoas one at a time as they are fried.



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Chinese Dinner

We travel during vacations and visit various beautiful places. We go out and eat in all kinds of restaurants in whichever city we are in. My husband, Soumitra and friends,Rita  and Ratri and their families are my regular companions at these restaurants. Its company that makes the food taste good and I then I love to try to cook the same dishes at home for my husband and others of my family.

In kolkata, Tangra is one place we love, as we have a special liking for "chinese". This place wont delight you at the first glance. Despite the setting , the noise, the smell of food around, raises my hopes instantly.

I can confidently say, you will never go hungry in kolkata. Tuck into some lip-smacking chinese delicasies at Golden Joy or Wing waah or China Haus or Beijing . This is good news for chinese food lovers, as you can look forward to a simple dining experience at any of the various places in the china town  of Kolkata .

Chinese dinner at our place

Menu : Fried Rice, Dry chilly chicken, Mixed Chowmein and Szechuan gravy noodles.

Chinese Fried Rice

Ingredients :

Cooked Rice                                     3 bowls
Chicken                                             1/2 bowl(boiled &chopped )
Prawns                                              1 bowl(tiny ones preferred)
Small Diced Carrots                           1/4 th bowl(boiled)
Green Peas                                        1/4th bowl(boiled)
Spring Onions                                    2 tbsp
Chopped Garlic                                  2 tbsp
Eggs                                                   3 nos
Vegetable Oil                                     4 tbsp
Soya Sauce                                       2 tsp
White Vinegar                                    2 tsp
Green Chillies                                     2 tsp(d'seeded & chopped fine)
Salt& Pepper                                     to taste

Method :

Prepare rice and keep in the refrigerator to cool. I use "chamarmani "rice for this fried rice.
Heat oil in a Wok/Kadhai in high flame. Add garlic, chillies, carrots, green peas and stir well for a minute.
Add prawns and stir well till the prawns turn red.
Push ingredients aside and make a well in the middle of the wok. Add a teaspoon of oil in the centre and break eggs into the oil.
Once eggs are semi-cooked, add rice and push ingredients into it.
Add spring onions. Stir evenly and press rice to separate grains from one another.
Add seasonings (soya, vinegar ,salt, and pepper).
Fry the rice for another 3 minutes and then remove to a serving dish.

Chinese Chilly Chicken Dry

Ingredients :

Chicken Breasts                                                                   2
Corn Flour                                                                           5 tsp
Salt                                                                                      1 tsp
Red Chilli Paste                                                                    2 tbsp
Soya Sauce                                                                         1 tbsp
Vinegar                                                                                1/2 tsp
Egg Yolk                                                                              a little
Oil                                                                                       2 cups
Green Chilli,sliced                                                                4
Spring Onions                                                                      2Chopped
Green Capsicum                                                                   1 chopped into fine strips
Tomato Ketchup                                                                  2tbsp
Water                                                                                  1/2 cup
Black Pepper powder                                                          1/4 tsp
Ginger-garlic Paste                                                               2 tsp

Method :

Chop the chicken breast  pieces with the help of a sharp knife and put in a bowl.
Add cornflour, salt, red chilly paste or red chilly powder or red chilly sauce, soya sauce, vinegar and egg yolk.
Mix everything well and keep aside to marinate for an hour.
Heat two cups of oil in a wok and fry the marinated chicken for 3-4 minutes and remove to a dish. Frying longer will make the chicken pieces hard.
Thereafter heat  1 tbsp oil in another pan. Put sliced green chillies, chopped spring onions, chopped capsicum and stir fry on high gas flame. Add tomato ketchup, red chilly paste, soya sauce, water, salt (all sauces have salt in them so add just a little and after tasting adjust ), black pepper powder, Ginger-garlic paste and mix well.
In a small bowl mix water to 2 tsp cornflour and make a paste. Add this to the vegetables.
Lastly add the chicken pieces. Let the masala coat the chicken pieces well.
Serve this dry dish hot.

Chinese  Haka Chowmein

Ingredients :

Noodles,boiled                                                   200 gram

Onion,chopped                                                   2

Carrot,chopped                                                  1/4 cup
Cabbage,chopped                                              1/2 cup
Oil                                                                      1 tbsp
Capsicum,chopped                                             1/2 cup
Green Chilly Sauce                                             1 tbsp
White Vinegar                                                    1 tbsp
Soya Sauce                                                        2 tsp
Salt                                                                    1 tsp
Black Pepper Powder                                        1/4 tsp
Egg,scrambled                                                    4
Chicken Breast,chopped                                     1,boiled

Method :

Boil 7 cups of water. In the water add 1 tsp salt & 1 tsp oil. When the water boils add200 grams of noodles and boil till soft.When the noodles are soft drain the water .Wash with cold water 2-3 times. Rub oil & leave on a strainer to dry.
Heat 1 tbsp white oil in a wok. Put 2 onions chopped  and chopped carrots (cut diagnally& then into thin strips) Add 1/2 cup carrot, Green capsicum1/2 cup chopped into thin strips and stir fry on high flame. In a bowl mix1 tbsp green chilly sauce,1 tbsp white vinegar and 2 tsp soya sauce. Stir fry the vegetables and then add1 tsp salt,the mixed sauces, 1/4 tsp pepper powder and then add the noodles. Add chopped cabbage, scrambled eggs, chicken and toss all well for 5-7 minutes. Put gas flame off. Serve.
Add chilli and garlic if you want the chilly garlic flavour to your noodles. It is a great variation.

            

Szchewan Gravy Noodles

Ingredients  :

Noodles,boiled                                                             200 grams
Water                                                                           7cups
Red Chilly Paste                                                            2 tbsp
Tomato Ketchup                                                            2 tbsp
Soya Sauce                                                                    1 tsp
Sugar                                                                             1/4tsp
Oil                                                                                  1 tbsp
Garlic,grated                                                                   1 tsp
Ginger,Grated                                                                 1/2 tsp
Red Chilli                                                                        2
Szechuan Pepper corns                                                    8-10
Celery Stems,chopped                                                     2 tsp
Spring Onions,chopped                                                    1
Carrot,chopped into thin strips                                          1
Chicken Breast,chopped into small pieces                         1,boiled
Salt                                                                                  1 1/2tsp
White Pepper Powder                                                     1/4 tsp
Corn Flour                                                                      3 tsp
White Vinegar                                                                  1 tbsp

Method :

Take 200 grams of noodles. Boil 7 cups of water in a pan and add the noodles when the water boils. In the water add1 tsp salt and 1 tsp refined oil.Boil for two minutes only. When noodles ares soft drain the water. Wash under cold water2-3 times.Rub oil &leave in the strainer to dry.
In a bowl mix all sauces together. First put 2 tbsp red  chilly paste, 2 tbsp tomato ketchup,1 tsp soya sauce, 1/2 tsp sugar. Mix all well and keep the bowl aside.
In  a wok, heat 1 tbsp oil. Add fresh grated ginger-garlic to the oil. Stir &then mix2 red chillies, 8-10 szechuan peppercorns, 2tsp chopped celery stems. Stir fry& then add 1 spring onions,chopped fine. Fry this for1 minute & then add chopped chicken boiled, carrot.You may add other vegetables of your liking as well.
Add 1/2 tsp salt & the boiled noodles& the bowl of saucesand 1/2 tsp white pepper powder.Stir& mix .Add 1 1/2 cups of water and let it come to a boil.
Add 3tsp cornflour to3-4 tbsp water and prepare cornflour paste. Add this and let it boil.When thickput gas off & add 1 tbsp vinegar.Serve.

This is my take on chinese. Do try them out and advice me.These are a few I make among others, that my family enjoys.

Good food is not available in the early hours in Kolkata unless you visit the Terreti Bazar, where you can get authentic Chinese breakfast made by the people who are Chinese  in origin yet Indians. This is one of the most famous street food places in Kolkata that is pocket friendly and stomach friendly as well.

Pork which is commonly eaten in China but not eaten in India, is also used in some of the food stalls and  freshly cut pork is sold here. This food is safe and the best Chinese street food sold in Kolkata so there's no need to worry about upset tummies.

Rajlaxmi sampling the chinese street food of Kolkata

Sunday Breakfast

Breakfast on a sunday in a Bengali family is a bit more than just the usual Egg and Toast or the Ruti-Torkari on a busy working day. Rain or shine, Calcutta knows how to take it "easy". Thats right....while the office goers take it easy, the stay at home moms like me have to work that extra bit to make this day called sunday a bit different from the other days. So this is what I serve ....Stir fried cauliflower with potatoes, Cabbage and brinjal deep fried with luchi or paratha.

Banda Kofi,Phool kofi Chechki &BegunBhaja

Begun Bhaja                                                                                                      

Fried Brinjal pieces are called Begun Bhaja

Ingredients :

Brinjal                                        1 large size

Turmeric Powder                        1/4 tsp

Salt                                             as per taste

Sugar                                          a pinch per piece

Mustard Oil                                For deep frying

Wash the brinjal and pat dry. Then cut into thick, round slices
Rub salt, sugar and turmeric powder on the slices.

Heat a deep pan or wok with mustard oil. 

Deep fry each of the brinjal pieces till golden in colour.

Serve hot with roti, luchi or porota.

Tip :

I recommend mustard oil but if, mustard oil is too pungent for your liking, do feel free to use refined oil instead. We Bengali's love to use sugar to coat the brinjals for, we have a sweet tooth , but if you dont want to use it dont.

If you dont like too much oil, and brinjal does soak in a whole lot of oil, then after coating the brinjal pieces with salt, sugar and turmeric, roll them on plain flour to coat each piece. Dust off the extra flour before you deep fry .

Porota

 Begun Bhaja or Brinjal Fry ia a very common dish that we Bengalis make and have almost regularly. Its very easy to prepare and is served on sundays at my place with luchi for the young and with paratha for my ma in law who is 78 yrs young. Bhaja means "deep-fried"and is not for the weight watchers but I have a trick up my sleeve that makes the fries soak in less oil and also turns out very crispy. A few of the vegetables like Brinjal, Pointed Gourd, Potatoes are made into bhaja.

Banda Kofir Torkari 

Banda Kofir Torkari

Ingredients :

Cabbage                                                                 1
Potato                                                                     2
Green Chillies ,slit                                                    4
Bay Leaves                                                             2
Cumin seeds(Sada Jeere)                                        1/4 tsp
Cumin Powder                                                        1 tsp
Garam Masala powder                                            1/4 tsp
Turmeric Powder                                                     just a pinch
Mustard oil                                                              2 tbsp
Clarified Butter(Desi ghee)                                       1 tbsp

Method :
Chop the cabbage very fine .You can use a food processer or do it with a knife.
Chop the potato into large size cubes.
Slit the green chillies.
Heat the mustard oil or which ever u prefer in a pan or wok .Add cumin seeds when the oil is hot and also the bay leaves. Next add the green chillies and the potato pieces.Saute till the potatoes start to colour.Then add the cabbage .Mix in the powdered spices and then lower the flame ,cover and let cook on slow flame.Dont forget to give it a mix once in a while to avoid burning.
If you wish to add chopped tomato as a variation you can add at this stage.
When the potato is absolutely soft and mushy add boiled peas.This is optional .You can also add finely chopped coriander leaves if you want to avoid the desi ghee and still give a nice flavour to your dish.
The desi ghee is to be added lastly.
When all are well blended remove to a serving dish.

Porota(thick Crispy Bread Grilled in Clarified Butter)  

Ingredients :

Flour                                                            500 grams
Clarified Butter(Desi Ghee)                           2 tbsp
Sugar                                                           2 tsp
Water                                                          as required
Salt                                                              1/2 tsp

Method :

Rub the ghee into the flour and add the sugar and salt. Knead with enough water to make a soft  and pliable dough for 8-10 minutes and leave to rest two hours. Make equal size balls using the full dough. Roll out each ball into a large thin circle, stretching it with the rolling pin or with your hands as much as you can. Spread ghee on this and then fold sides to form a square or if you like a triangle.
Cook on a non-stick pan or griddle over medium fire. Put ghee on both sides and cook until brown and crisp on both sides, about 3 minutes on each side. Serve.

Luchi (Puffed Fried Flour Bread)

Ingredients :

Flour (maida)                                                            4 cups

Clarified Butter (ghee)                                               2 tbsp                                    

Orange Juice Served along with Breakfast

Salt                                                                           to taste

Sugar                                                                        to taste

Refined Oil                                                                5 cups

Method :

Mix flour and ghee well. Then add salt and sugar to the ghee and flour. Knead with enough water to make a dough. Make small equal size balls using the full dough. Now using a rolling pin make small rounds .

Heat refined oil in a wok. When steaming hot add the rolled luchi one by one and remove when puffed up. Serve hot.

Bengali Khana