Custard Cream Cookies & Custard Tea Cake

In  my early years at Durgapur, the steel city (where I spent my childhood), Durga Puja meant new clothes,   shoes and outings. A sleepy city for the larger part of the year, Durgapur brightened up during the pujas. Benachity Market was the epicentre of Durga puja fever with the entire town shopping there.

Years later, in 2001 when Mr Hubby got posted there and I got a chance to revisit the place, memories came flashing back. I wanted to traverse through the priceless moments of my childhood with my dear ones.Visiting my old bunglow at Fertiliser Township,  Bidhan nagar was the first thing on my agenda. I wanted to reach out to the happy memories of my childhood. I packed my two grown up daughters and very excitedly took them along to show them around the beautiful colony, where I grew up, played in the park, saw films on big "porda" at the club, tasted the freshly baked cakes and cookies by Mrs Tendulkar in her ladies cooking class with my mom or acted in the various children's plays put together by Mrs mukherji or Mrs Ranganathan for the "Officers club". Oh ! what wonderful days they were. All flashed before my eyes when immediately on reaching, we, packed in our friend Mr Homechaudry's borrowed little Santro went looking for the old colony.

But alas! when we finally managed to reach, the place had huge grass growing all over. It was an abandoned place and decay had set in. No one had lived there for decades now, as the factory had closed down. It was in ruins!!

My earliest food memories are that of comfort food that my mom and grandmother prepared. Its still fresh in my mind. I loved watching them cook though they never actually taught me to cook. Following family tradition, I prepare food just the same way. Today I thank them for having made me what I am.....I would say I am a reasonably good cook. I love cooking everyday and Idon't find rustling up the same dish a number of times monotonous as I make sure to integrate new things...masala's , pastes etc that I come across, into my food. I read books, blogs , journals that inspire with new ideas and end up learning something new all the time.The magic of preparing something ordinary that your family and friends find extraordinary is naturally awesome.

So go ahead and cook with confidence for your loved ones.

Custard Cream Cookies :

Butter                                                      100 grams

Sugar                                                       1 cup

Refined Flour                                            1 cup

Baking Powder                                         1/4 tsp

Custard Powder                                       1/4 tbsp

Method :

Mix butter and powdered sugar in a big mixing bowl. Add custard powder (vanilla) , refined flour, baking powder and make a mixture .It wont be a dough, just a mixture.

Make equal size balls out of the mixture with your hands.

Arrange them in a baking dish and press with a fork. Never mind if the sides crack a bit.

Bake at 180 degree celcious for 10-15 minutes in an OTG. Remove golden cookies and cool.

Custard Tea cake :

Butter                                                       125 grams

Sugar (Powdered )                                    1 cup

Egg                                                           2

Custard Powder (Vanilla)                          1/2 cup

 Flour ( Maida )                                         1 1/2 Cup

Milk                                                          1 cup

Vanilla Essence                                          1 tsp

Method :

In a bowl take butter (at room temperature ) and sugar. Beat with a beater.

Add eggs to the mixture and whip again.

Then add custard powder, refined flour and vanilla essence to the mixture while continuously beating all the time.

Batter is ready to go into the oven.

Take a greased bowl. Spread the mix with a spoon.

Pre-heat the oven.Bake for half an hour at 180 degree celcious. 

Cool and then cut into pieces.

Serve with chocolate syrup or strawberry crush.

These dishes I learnt from  television shows and shared with you. Its extremely easy  to make.

Palak Paneer and Rice

As women go through different changes in life , married  women worry more and more about cooking the right food for their small children or their aged in -laws. As you go through life, many new things increasingly take up your attention. Bear in mind that your family requires a lot of nutrition. Your food choices affect their health. With regular practise you can start to love your time spent in your kitchen, no matter what challenges and pressure you have at work. I urge you to take up simple recipes at first. While you put your heart in your cooking keep reinventing yourselves. 

Now get ready for an amazing dish. When we siblings were in our teens, my brother Anirban used to tease me about not wanting to have my greens.......then it was the same with my children. But adding a bit of green in your everyday menu is a must. 

Palak Paneer :

For the gravy we will need:

Paneer                                                     200 grams

Spinach                                                     1/2 kg

Ginger Paste                                              1 tsp

Garlic Paste                                               1 tsp

Onion,grated                                              2

Tomatoes,grated                                        3

Salt                                                            according to taste

Sugar                                                         according to taste

Coriander Powder                                     1 tsp

Cumin Powder                                           1 tsp

Red Chilly Powder                                     1/2 tsp

Black Pepper                                             1/4 tsp

Garam Masala Powder                              1 tsp

Green Cardamom                                      2

Milk                                                          2 tbsp

Lemon Juice                                             1 tsp

Water                                                       1/4 cup

Oil                                                             2 tbsp

For the tempering we will need :

Ghee                                                        2 tsp

Cumin Seeds                                             1 pinch

Red Chilly Powder                                    1/4 tsp

Whole Red Chilly                                      2

For Preparing Palak Paneer :

Heat oil in a pan and then add green cardamom,garlic paste, ginger paste and saute to remove raw smell.

Add grated ginger, onion and cook till it turns golden brown.

Next add salt, sugar, coriander powder, cumin powder, red chilly powder, black pepper powder, water and cook.

Mix grated tomatoes and cook till oil separates.

Add spinach paste. Put a lid, cover and cook for five minutes.

Add garam masala powder and paneer and milk.

Switch the gas flame off and add lemon juice.

To flavour the dish, heat ghee in a small pan, add cumin seeds whole, red chilly whole and let it crackle.

Once done, put this prepared mixture over the palak paneer and serve.

Rice:

Fluffy rice, some spices, a bit of herbs..........a damn great preparation this one.

Ingredients Required :

Oil                                                                    2 tbsp

Cumin Seeds                                                     1/2 tsp

Mustard Seeds                                                  1/2 tsp

Chana dal                                                          2 tsp

Peanuts                                                            3-4 tsp

Ginger Paste                                                     1 tsp

Green Chilly,finely chopped                               1-2 tsp according to taste

Curry Leaves                                                     8-10

Turmeric Powder                                               1/2 tsp

Cumin Powder                                                   1/2 tsp

Red Chilly Powder                                             1/2 tsp

Lemon Juice                                                       2 tbsp

BoiledCooked Rice                                           1 big bowl

Salt                                                                    according to taste

Dry Red Chilly,broken                                       3

Fresh Green Coriander                                      1 tbsp

How I Prepared :

We require cooked rice. Boil water and cook rice as you do .When ready, cool. Put in the fridge to chill. Chilled rice is fluffy and every strand is separate. Just what we want.
You may used left over rice as well.

Heat 2 tbsp oil and add 1/2 tsp mustard seeds, cumin seeds 2tsp, chana dal, peanuts, 2-3 whole dry red chillies slit, ginger juilliens 1 tsp and curry leaves.Saute them well till the chana dal and peanuts get roasted. Chana dal is not soaked earlier but if you wish you go ahead and soak it.

Next add salt, turmeric powder, red chilly ,cumin powder and lemon juice.

Almost immedietly add the rice and mix well. Add green chilly and coriander leaves, finely chopped.
This rice is very light and goes well with palak paneer or simply with Raita ....

Banta has demanded that the new airport at mumbai be named Bantacruz
 cause Santa already has an airport named after him--Santacruz !!

Ilish

Ilish is synonymous with the monsoon, whether its a drizzle or a downpore. When I was a kid my mother used to fry Ilish and serve it with Khichuri...she deboned the fish and fed me as I wasn't very good at it. It was a heavenly combination. When I grew up and developed a passion for cooking, the first experimental dish I cooked for Mr Hubby was Bhapa Ilish as it was easy to cook and loved by both of us. My efforts were well appreciated.It was a dish I served often whenever we had to host parties for our friends and office collegues and I won a lot of hearts.

For me, Ilish is not just a fish .... it has loads of good memories of my early married life at Jharkhand, our very first posting. I have good memories associated with it.

I am a die-hard lover of Ilish being a bong girl. My girls are supposed to be fish lovers but shockingly are not. They only eat a few like prawn, pomfret, crab, bhetki and rui-katla. Though Ilish is a favourite its only fry they can tackle, as deboning is easy. For me juicy, succulent paturi or the pungent and lip-smacking Bhapa.....the contest continues.

I relish a sumptuous lunch of Ilish paturi , Doi ilish or Ilish Bhapa or Lau pata ilish,  Ilisher tok...I love to dig into any of the Ilish dishes on weekends.


1. Aam Kasundi Diye Ilish Maach......try this one out in your kitchen...

All you will require....

Ilish Maach                                                     500 grams
Kasundi                                                          4 tbsp
Raw mango (small)                                          1
Mustard Oil                                                     as required
Paanch Phoron                                                1 tsp
Dry Red chilly                                                  2
Turmeric Powder                                             1 pinch
Salt                                                                  1 pinch or as per taste
Sugar                                                               As per taste

Cut fish into pieces and smear salt and turmeric . Fry the fish red.  Peel the raw mango and cut into small pieces.
Heat 1 tsp oil and add panch phoron and dry chilly . Stir. Add the fish, kasundi,turmeric, salt and mango.Stir a bit. Then add 1 1/2 cup of water and bring it to a boil. When the boiling starts add sugar according to taste. When the water reduces and the mango is soft and mushy remove from flame . Serve.

2. Pineapple Ilish

Fresh or tinned pineapple                                     8-10 pieces
Salt                                                                      as per taste
Mustard Seeds                                                    1 tbsp
Posto                                                                   1 tbsp
Turmeric                                                               1/2 tsp
Ginger-Green Chilly Paste                                     1 tsp
Mustard Oil                                                          2 tbsp
Sugar                                                                   according to taste

Method :

Slice the pineapple thinly. Sprinkle salt and sugar on the pieces. Grind the mustard and posto with a little salt to paste. Coat fish with mustard-posto paste, little salt,turmeric and ginger-green chilly paste.
In a bowl, spread the pineapple pieces first, then top with the fish pieces and cover the fish with the rest of the pineapple pieces. Spread raw mustard oil on top. Steam the bowl. You can also pressure cook for 10 minutes.
Garnish with chopped coriander and green chilly

3.  Achari Ilish

This dish doesn't require any water. Discard tail and head of Ilish Maach. Wash and pat dry. Cut to pieces. Dry on a kitchen towel for 10 minutes.

Ilish Maach                                                                10 pieces
Salt                                                                            according to taste
Mustard Oil                                                                for frying
Turmeric                                                                    1 tsp
Dry Red chilly                                                            4
Dhone (coriander )                                                     2 tsp
Jeere (Cumin )                                                            2 tsp
Sorshe (Mustard seeds,whole)                                    2 tsp
Bay Leaf                                                                     1
Kalo Jeere (Onion seeds)                                            1 tsp

Heat 1/2 cup mustard oil in a wok. Add the masala paste and stir fry till oil separtes. Cool. Add vinegar and mix.
Coat the fish pieces well and store in the fridge. Can be kept for 7 days. Fry and serve when reqired.


            


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Fish Tenga

Mr food is my best friend. He is always eager to pump me with energy anytime, anywhere. He has made me believe that he alone is not responsible for the extra layers around the waistline.

I am a foodie and love to eat. By the layers of adipose tissue around me, you can tell that I come from Khaate Peete Khaandan !! So, when I see food I am overwhelmed. I have  a lovely relationship with food and I am a strict non-vegetarian. I am extremely fond of mutton, chicken, omelette and different types of fish like Hilsa, Bhetki and Pabda. I do not think my appetite will ever abate unless my health intervenes.

I am fond of going out to restaurants for Biryani, Fried rice with delicious mutton/ chicken preparations or a plate of Ilish sorshe with plain rice. And at the end of a great meal, nothing inebriates me more than a Nolen Gurer ice-cream or Ata (custard Apple)Ice-cream.

Here I must confess that having lived in Jorhat, Assam for some time I have learnt simple Assamese food. People of the state have made us feel so loved and have become such good friends for life. Food habits are similar to Bengal, so, I and my family have adopted  their style. As a kid growing up in Assam, my elder daughter, Shreya would eat all day, especially during festivals, visiting one home after another, gorging on rice cakes, fish, pigeon meat, fresh cream etc. You can't be Assamese and not want fish for three out of four meals......just like a Bengali. You also develop a palette for sweet, sour and soupy dishes. Fish Tenga is a dish I have mastered.....

Ingredients....Rohu Fish                                          4 pieces
                     Sliced Tomatoes                                 4-5
                     Elephant Apple (outenga)                  1/2 fruit,cut into small pieces
                     Mustard Oil                                         1 1/2 tbsp
                     Green Chillies,slit                                2
                     Turmeric                                             1 tsp
                     Mustard Seeds                                   1/4 tsp
                     Water                                                 1 cup
                     Salt                                                     As per taste
                     Fresh Coriander                                 A few springs

Method ........Wash the fish well, apply turmeric and salt, and lightly fry the pieces in 1 tbsp mustard oil. Set aside.
Heat the remaining oil, and add the mustard seeds. When they sputter, add sliced tomatoes and fry for a few minutes. Add the elephant apple.
When sauted, sprinkle salt, turmeric powder and water according to desired consistency.
Add the fish and cover the pan with a lid. Let it cook on low flame. Add the slit green chillies and 1 tsp lemon juice and the finely chopped green coriander leaves and cook for 5 minutes.
You can also add the lemon juice at the dinning table while having with rice or avoid completely.
This is a soupy dish.
                                

Rohu Fish