Winter in My City-Kolkata

Winter time in kolkata is a time of pure happiness. The pleasures that winter offers are many. Mind you, here in kolkata , winter is a state of mind in the true sense, as people take to  their wollens long before it gets really chilly.  The winter chill is not needed in actual to savour the season. People adorn even their Balaclavas, mufflers and wollen socks since November, even though the weather is just not cold. When the weather turns pleasant, they take to outings like picnics and excursions at every possible place....picnic spots, resorts, fair grounds, the zoo, the various museums....even though the sun is still scotching the skin.

Middle-class Calcuttans get to relish the fantasy of foggy mornings and chilly evenings in late December when the minimum temperature drops and then he wears countless number of wollens, one on top of the other to beat the cold, drinks countless number of cups of tea  and discusses nothing but how wrong the weather offices reading of the days weather is.

Every year when the cold sets in, the city has fairs that draw people from all walks of life together on a fair ground. Be it The Sobola mela or the Subhash mela, The Bidhan Nagar mela or the Hosto silpo mela, The kolkata book fair or the trade fair , every Bengali 's winter wont be complete without a trip to these fairs. The season that begins right from November is enjoyed till February-March. 

As its mela time here, People of my city become real children and enjoy the weather and the different fairs that come up at different corners of the city. 

Its a city of a lot of people and people make the most of their life.

Here is a glimpse into the city under a winter spell.....

Different wares on sale

Colourful treats

Lamps at Pakistan Pavalion

Colourful Logenses

  

Wollens being sold by the Bhutias

Another country's pavalion

A different new craft

Earthen ware

Happy Faces say it all

Bread Upma(Bread Polau)

Bread Upma

Mr Hubby loves eggs and so do I, just like every Bangali does. Its a known fact that every Bangali just adores his egg curry and must have at least one variety for dinner with rice or ruti. I loath waking up early on a weekday. Usually I am in such a hurry every morning that I prepare an English breakfast for my family instead of an Indian and so you can call us the "Bread-Omelette eating Family".Toasted Bread- butter -jam, along with cornflakes or oats and eggs. Sometimes sausages or bacon are added.
Bread&butter is ok for her but ma likes variety and this is her recipe.
Its ma, my mother-in-law who prepares Upma . She calls it bread polau. Here's Ma and her recipe for you.....

Ma-Smt Gita Banerji

                                                                                                                                                                                                                                      

Ingredients :

Bread Upma

Bread.......................................................1 loaf
Refined oil.................................................2 tbsp
Mustard Seeds..........................................1tsp
Green Chillies,chopped................................2
Curry Leaves..............................................7-8
Onion,sliced...............................................1
Ginger juilliens............................................1"piece
Milk...........................................................1 cup
Salt............................................................as per taste
Sugar.........................................................as per taste
Chilly Powder............................................1/2 tsp
Tomato ketchup.......................................1 tbsp
Garam Masala Powder.............................1 tsp
Fresh Coriander,chopped fine.......................for garnish
Boiled vegetables..........................................1 cup

Method :

Soak the Bread slices in milk and then squeeze out all of the milk. Then mash the bread pulp well with hand.

Keep aside on a dish.

Chop vegetables....carrots, beans, potato into very tiny pieces and boil. Boil peas with them till all are soft.

Slice onions. Cut the ginger into juilliens, chop the green chillies and fresh coriander.

Now, in a wok heat the refined oil. Add Curry leaves and mustard seeds. Stir till they begin to splutter.

Add the sliced onions and saute well. Then add green chillies and ginger juilliens. Saute.

Next add the bread and stir well. Add salt, sugar, tomato ketchup , red chilly powder, Garam masala powder and boiled vegetables. Stir to mix all.

When all are well fried garnish with finely chopped coriander leaves.

Serve hot .....Enjoy !!

PoushParbon special-PoushSankranti

Most Bengali sweet meats are made from only' chana' soft fresh cottage cheese, Indian cheese made by curdling milk. In the winter months, Nolen gur or date palm jaggery replaces the sugar in the sweetmeats. 

On every street corner is a sweet meat shop selling varieties of nolen gurer sondesh. 
Nolen gurer misthti has an unforgettable flavour and a smooth texture.

Sandesh is a very popular Bengali dessert. A new grandmom, I hardly get the time so my mother-in-law prepared these this month on Poush Sankranti. She loves to whip up authentic Bengali recipes handed down to her from her mother. Earlier she made a long list of Bengali festival sweets inherited and learnt from her mother who was an expert. I have learnt these tried and tested ones from ma. 

When my daughters  and their friends appriciate by calling me 'the worlds best cook' I feel on top of the world and get inspired to keep cooking like my mother, my mother-in -law and their mothers. Sinjini , Shreya's college pal even gave me a trophy (A beautifully carved cut glass plate) when Shreya took her favourite tiffin to college.....

Nolen Gurer Sandesh

Nolen Gurer Sandesh:

 Ingredients :

Full Cream Milk.........................................................1 litre
Nolen gur...................................................................200 grams
Sugar.........................................................................200 grams
Green Cardamom,crushed.......................................2
Lemon........................................................................1

Cashewnuts................................................................10

Preparation :

Dissolve 1/2 teaspoon citric acid in half cup of warm water or take the juice of one lemon.

Heat the milk and bring to a boil, reduce heat and pour the citric water or lemon juice slowly in it. Milk will curdle. Keep stirring till milk is fully curdled.

Pour the curdled milk over a muslin cloth. Drain out water completely. Squeeze to remove any excess water and hang the whey for about 40 minutes. We don't want  very dry cottage cheese for this recipe so take care.

Take the cheese out and knead  for about 7-10 minutes till it is smooth.  Add the gur. Knead the chenna/cheese along with the gur and sugar with your palm. By this time the chenna/cheese should be very smooth & not grainy at all. .

Take a portion of the chenna/cheese & roll it in a sphere between your palms. Once the sphere is very smooth on the outside with no cracks its ready.


Now heat a non-stick pan and put the entire chenna/cottage cheese in the heated non-stick pan. Keep the pan on low heat. Spread out the chenna/cheese, cook it on low heat, constantly stirring with a spatula for 10 minutes or till it changes to a slightly darker colour so it does not stick at the bottom of pan. The texture will change too. When the channa/ cottage cheese no longer sticks to the pan it is ready. Mix in the cashewnuts. Switch the gas off and transfer to a bowl.

The Chenna/Cheese is now ready to be given shapes. This is called “Makha” – the prepared but not yet moulded Sandesh. You have to mould it right away while it is still warm to touch. If left alone for long, it cannot be moulded anymore. Give desired shapes.

Makha Sandesh

Ma spread it on a greased dish and cut it into squares but she has stone moulds which she uses to  give different shapes to the sweetmeat.This is a Norom Paker Sandesh.....soft soft and mouth watering.

Nolen Gur Diye Semaier Payesh

Nolen Gurer Payesh:

This is semai payesh (Vermacilli pudding cooked with date jaggery) and very easy to prepare.

Ingredients :

Full Cream Milk................................................2 litre

Vermacelli..........................................................(1 cup) 6 tbsp

Sugar...................................................................1/2 cup (6-8 tbsp)

Nolen gur............................................................2-3 tbsp

Deshi Ghee...........................................................1 tbsp

Cashewnuts........................................................10

Raisins...................................................................10

Preparation:

Boil the milk and reduce to half  for really creamy texture.( Ma prepares payesh which has layers and layers of malai/sor in it just like her ma prepared)

While the milk is reducing, heat 1 tbsp ghee and saute the vermacelli in a pan till golden.

In the same pan, saute the cashewnuts and raisins as well and keep aside.

When the milk is creamy and thick, add the fried vermacelli and cook till soft.

Add the sugar and stir till it dissolves. Remove from flame and add the nolen gur. Mix.

Keep aside to cool. Serve chilled.

Gurer Rossomalai

Gurer Rossomalai :

Ingredients:

Full Cream Milk...................................8 cups
Sugar....................................................1 cup
Lemon Juice..........................................2 tbsp
Water .....................................................5 cups
Cardamom Powder.............................1/4 tsp
Nolen Gur..............................................according to taste

Method:

Boil 4 cups milk in a different pan and boil the remaining 4 cups milk in a different pan (The milk in one pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and reduce the milk stirring occasionally. Add sugar and reduce. Add the nolen gur to the reduced milk after removing from the flame).
Once the milk in the 1st pan comes to a boil, slowly add lemon juice to curdle it and make cottage cheese or chana.
When the milk curdles, switch off the stove and strain the chana in a muslin cloth.
Pour a little cold water over the cheese and hang the muslin cloth for at least 30 minutes to remove all of the water.
Remove the cottage cheese(Chana) from the muslin cloth and knead it to smoothen it. You can use a food processor to make it smooth as kneading the chana by hand will take a long time .
Divide the cottage cheese into equal tiny portions as we need very small size balls. Roll the portions in your hands until a smooth ball is formed.
In wok boil water, dissolve 1 cup sugar and add the chana balls. you can do this in the pressure cooker, like me, to get them really soft. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove.
After 5 minutes, carefully take remove the chana (cottage cheese balls) and allow it to cool.
Once the cottage cheese balls are cool gently squeeze out the sugar syrup from the balls and add to the reduced milk. As the cottage cheese balls soak in the cream milk flavoured with nolen gur they will swell up . Leave to chill in the refrigerator. Serve chilled. 

HAPPY COOKING  !!!!!!

Peyaj koli diye rui (Fish with spring onions)

In my collection of Bengali Recipes I have already written about Tangra Maach with Peyaj Koli. Bengali Cuisine is all about fish- fish and more fish all would say, cause a great variety of fish is available to us, fresh, daily at our local markets.

A true Bengali would wake up, have his morning cup of hot tea with two Marie or Thin Arraroot Biscuits and leave for the local market to shop for the days fresh supply of fish and vegetables.

For most, this is a daily practice and the menu is fixed once the shopping is complete. Shopping for a weeks supply is just not done in Kolkata.

Though many love to make Peyajkoli Maach with Rui Maach, at our place that is not considered a great dish and my ma-in-law wouldn't serve it to guests. Tangra Maach  or Mourala Maach would be choosen instead with peyajkoli. The vegetarian variety of just using potatoes  with peyajkoli is also a favourite, served with parotha or ruti.

Though peyajkoli diye rui maach turns out delicious and many find it a great dish to make over and over again, here in Bengal we Bengali's would make it with taangra or mourala or even talapia varieties of fish. Chingri with peyajkoli is also prepared. 

Wash the Rui Maach pieces well. I prefer big pieces of Rui for this dish and also peti pieces. Take 500 grams of Rui or you can cook with Katla or Mrigal also. Smear turmeric powder 1/2 tsp and some salt on to the fish pieces and keep aside.

Now heat 6-8 tbsp of mustard oil in a pan. You can use any oil you like.When well heated add the fish pieces and fry lightly on both the sides. Keep aside in a dish.

Now in the same oil, add 1/4 tsp nigella seeds(Onion seeds/Kalo Jeere). Also add 4 slit green chillies . Wait for them to  splutter and then add one chopped tomato. Cook till mushy and soft. The raw smell should be gone before you add one chopped potato and  two bunches of finely chopped spring onion or peyajkoli. Chop the spring onion into equal size bits, some half an inch long each. Cook a bit.

Add ginger paste 1/2 tsp and cook sauteying.

In a bowl, mix 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chilly powder, 1/2 tsp chilly paste, salt to taste, 1/2 tsp sugar with 1/4 cup of warm water and then mix this to the above pan. Give it a mix. Let the spices come to a boil and simmer.

Slowly add the fried fish pieces. Cover and cook for 5-7 minutes. Remove the lid and dry up the gravy.

Serve with plain rice.


The ingredients required for preparation, again......

Peyajkoli (Spring Onions)......................2 bunches, chopped
Potato,chopped........................................1
Tomato,chopped.......................................1
Kalo jeere (Nigella Seeds).......................1/4 tsp
Green chillies.............................................4,slit
Chilly Paste.................................................1/2 tsp
Salt...............................................................as per taste
Sugar...........................................................1/2 tsp
Ginger paste................................................1/2 tsp
Turmeric Powder........................................1 tsp
Coriander Powder......................................1 tsp
Cumin Powder............................................1/2 tsp
Red Chilly Powder......................................1/2 tsp
Warm Water................................................1/4 cup

Shruti's Home-Made Pizzas

Home made Pizza is a hot favourite in all Indian kitchens now days, I assure you. Pizza is an Italian dish originally, but now it's become world famous as you all already know. Pizza is an oven baked flat bread topped with tomato sauce and cheese.Various other vegetarian and non vegetarian ingredients form interesting toppings. This Italian dish that has become famous all over, is loved and prepared in my family as well. My daughters like to prepare it with ingredients of their liking.  

Ingredients Required

White flour........................................2cups

Olive Oil.............................................5 1/2 tbsp

Sugar.................................................1 tsp

Salt....................................................1 1/2 tsp

Yeast..................................................2 tsp

Hot water...........................................1 cup

Bay Leaf..............................................1

BlackPeppercorns................................5

Garlic,chopped...................................1 tsp

Onion,chopped...................................1

Tomato,chopped.................................5

Black pepper Powder..........................1/4 tsp

Origano..............................................1 tsp

Tomato Puree.....................................1/2 cup

Cheese,grated......................................1/2 cup

Capsicum,chopped..............................3 tbsp

Basil Leaves,Crushed...........................7-8

Chilly flakes..........................................1/2 tsp

For the Pizza:

White Flour (Maida)....................................................................2 cups

Salt..................................................................................................1/2 tsp

Sugar...............................................................................................1/2 tsp

Olive Oil..........................................................................................1 tbsp

Fresh Yeast....................................................................................2 tsp
Warm Water..................................................................................1cup

Take 2 cups maida and add 1/2 tsp salt, 1/2 tsp sugar and 1 tbsp olive oil. To ferment add 2 tsp fresh yeast mixed in a little warm water. 

Dry yeast has to be kept aside for 10 minutes before using. 

Add to the maida. 

Knead to a dough with warm water for crisp pizza or milk for soft pizza base. 

Take a greased bowl and keep the dough aside covered with clean wrap tightly covered. 

Keep aside for at least 3 hours.The dough will swell up. Punch the dough in the middle to remove the air, knead again and again cover properly with clean wrap and keep aside for 10 minutes while you prepare the pizza sauce.

For the Pizza Sauce :

Ingredients :

Olive oil........................................................................................1 tbsp

Bay leaf.........................................................................................1

Peppercorns.................................................................................4-5

Garlic,chopped.............................................................................1 tsp

Onion,chopped fine.....................................................................1

Tomato,chopped..........................................................................5

Salt.................................................................................................according to taste

Black Pepper Powder..................................................................1/4 tsp

Origano........................................................................................1/2 tsp

Sugar............................................................................................1/4 tsp

Tomato puree/Ketchup..............................................................1/2 cup

Cook all ingredients together for some time till all are mixed well. Put the flame off and keep aside.

Now take the dough . Take a flat non stick pan. Grease the pan with olive oil. Spread with hand to make a flat roti.
The inside of the pizza should be flatter than the sides.

For thin crust pizza you will have to spread the dough really thin.

Take the pizza sauce and spread on it. Sprinkle capsicum, sauted (Or raw onion slices)onions, cottage cheese pieces, sausage pieces etc. Topping can be any thing you desire.....use baby corn, olives, sweet corn mushrooms,bell peppers....anything you like....you can even use  minced meat or minced chicken dumplings if you like.

Top with 7-8  crushed basil leaves and grated mozzrella cheese.

Spread origano and sprinkle chilly flakes.

Put the pan on the gas stove to heat the inside portion of the pizzas first before putting the pan in an oven to bake.This way the pizzas wont remain half done in the inside part.

Bake for 20-25 minutes on 200 degrees celcius.

Pan pizza is served in the pan itself but if you feel uncomfortable transfer to a  serving dish.

Baked Fish with Goan stuffing

Baked Fish With Goan Stuffing

Baked Fish is a very simple dish to prepare but it may be a bit bland to taste for those 

Indian friends of mine who love very spicy food and so I would recommend that you go

 ahead and serve it with other hot and spicy dishes.

Ingredients required :

Fish, Bhetki.......................................................................1

Green Chilly......................................................................4

Coriander Leaves.............................................................1 bunch

Dill Leaves.........................................................................1 bunch

Coriander powder..........................................................1 tsp

Chilly powder...................................................................1 tsp

Salt.....................................................................................as per your taste

Sugar.................................................................................1/2 tsp

Lemon juice......................................................................1 tbsp

Black Pepper powder.....................................................1 tsp

Oil.......................................................................................1 tbsp

Butter.................................................................................1 tbsp

Madras Onions..................................................................4

For stuffing :

Onions,chopped fine........................................................1

Boiled Potato....................................................................2, medium size

Salt.....................................................................................as per taste

Back Pepper Crushed......................................................as per taste

Butter.................................................................................1 tbsp

Method :

Take 1 tbsp  butter and saute the onions till transparent. Add a boiled and well mashed potato along with salt and pepper to taste. When done keep aside. This is the stuffing.

Make a paste with dill, coriander leaves, garlic and green chillies.

Add coriander powder, black pepper powder(Or crushed black peppercorns), red chilly powder, salt, sugar.

Mix oil, butter and lemon juice. Keep aside.

Make a slit on both sides of the long center bone and put the stuffing on both the sides of the fish.

Make slits on the madras onions.

Sprinkle salt and pepper all over the fish and onions.

Stuff the fish well with the stuffing and the coat the paste and spice mix all over the fish.

Put some of the paste in the onions as well.

Pre-heat an oven and bake the fish along with the onions.

If desired you can bake potato wedges , capsicums and bell peppers too.

Bake in the oven for 20 minutes on one side and then turn the fish carefully and bake again for 20 minutes or till done, on the other side.

You may use sea bass instead of bhetki. If you don't want to put the stuffing of mashed potatoes that I have stuffed in the fish, you can avoid or make a different stuffing.

Make 4-5 deep cuts on both sides of the fish  and put the paste mix  in the slits.

You can serve  Baked Fish with an assorted variety of baked  vegetables and  steamed rice.

I usually prepare a soup and hot buttered toast to go with it.

An ideal winter evening meal I would say......

Golda Chingrir Korma

This is an ideal sunday funday lunch dish....

Once in a while I would advice you to forget your sunday mutton curry and to make this preparation instead.

Coconut and cashew powder, make KORMA masala. It is a must. So here's my recipe for you to try.....

Golda Chingrir Korma

                                                                               


                                                                                                   

Ingredients :

Tiger Prawns(Golda Chingri)........................................1kg

Tomato Paste................................................................1,large

Onion Paste..................................................................of 3-4onions

Garlic paste...................................................................of 5 pods

Coconut Paste..............................................................of 1/2 coconut

Cashew Paste.............................................................of10-12 cashews

Clarified Butter (Ghee).........................................................2 tsp

Kashmiri Red Chilly Powder..........................................1 tsp

Salt.................................................as per taste

GingerPaste...................................of 1 inch ginger

TurmericPowder......................................2 tsp

Sugar.......................................................1 tsp

GreenChilly,Slit............................................4

Mustard oil..................................................6-8tbsp

Method :

1)Clean the prawns and pat dry.Coat with turmeric and salt.

2)Heat mustard oil and fry the tiger prawns lightly and remove to a dish.

3)In the same oil add onion paste, garlic paste, tomato paste, salt, sugar, kashmiri red chilly powder, coconut paste, cashew paste and green chilly, slit all one after the other and mix together.

4)Add a dash of water and the tiger prawns, then cover and cook on low flame for 5-7 minutes.

5)Remove cover after 7 minutes and add ghee.

6)Put the  gas flame off, cover and let it stand for 5 more minutes.

7)After a standing time of 5 minutes, remove the lid and transfer the dish to a serving platter and serve along with steaming hot plain rice.

Dry Spinach Curry (Palong Saaker Ghonto)

Dry Spinach Curry

Ingredients

Bori (Lentil Dumplings)............................8-10
Green Chillies..........................................4,slit
Bay Leaves.............................................2
Aloo (Potato)...........................................1,cubed
Motorsuti (Peas)......................................a handful
Palong Saak(Fresh Spinach)....................2 bundles
Turmeric Powder.....................................1/4 inch
Salt..........................................................as per taste
Chini (Sugar)...........................................a pinch
Sada Jeere(Cumin Seeds)........................a pinch
Oil.........................................................enough to deep fry the Bori


In Bengal, having greens at the beginning of a meal is a must. Palong saak, Kolmi Saak, Lal Note,
Sobuj Note, Dhekir Saak,Sechi Saak are a few of the many that every Bengali has had.

Palaak or Palong saak has a smell and taste, which gets covered by the strong smell of Paanch Phoron, I believe. So, I don't use it as tempering. I use Cumin Seeds instead.

This is a very simple spinach preparation. Delicious and healthy....

Preparation

You need to select the fresh leaves.Wash 3-4  times and chop/cut them with a kitchen knife. Keep aside.

Now heat oil in a wok for deep frying the bori's. Fry them till they are golden in colour.
Also fry the potato cubes. Cook the peas till soft.

In a separate wok, add just a table spoon of mustard oil and put the temperings. Let the cumin seeds splutter and then add the spinach leaves and also mix in the turmeric, salt and sugar. Cover and cook till the saak is soft and cooked. 

Add the bori's , golden fried potato cubes and peas before the water dries up completely. For me the Bori needs to be soft so I add when there's water in the wok but if you prefer them crispy ,crumble and add later as garnish on top. Saak leaves a lot of water and you need to dry out the water, as this is a dry preparation.

Serve with rice.

Happy New Year 2013

A Very Happy New Year To All My Friends. Welcome the New Year.....add warmth to this chilly weather with Yummy Indian food. The year end is a great time to party and ensure that people enjoy excellent food. This is one occasion when the entire family gets together to usher in the New Year with great food and music.

I recently read that as much as half of all the food produced in the world....2 billion tonnes....ends up being thrown away. The waste is caused by poor infrastructure and storage facilities, over-strict sell-by dates, "get one free" offers and consumer fussiness. In India itself, 40 percent of all fruits, vegetables and food grains never make it to the market. The country wastes more food grain each year than Australia produces and more fruits and vegetables than the UK consumes!! lets stop this waste ........

Explore newer facets of yourself as another year unfolds with infinite possibilities......

Even if the temperature dips to an all time low, make your friends at home your food spread. The dinner spread is definitely one of the USP's of the party. Fuel up with North Indian cuisine.

                                                    Kolkata welcomes the New Year

Shreya's Murg Makhanwala

                                                                                                     

Ingredients :

Chicken,cut into cubes....................................................1/2 kg

Butter................................................................................2 tbsp

Refined Oil.........................................................................1tsp

Cashew.............................................................................1/4 cup

Ground Almonds.............................................................1/4 cup

Cinnamon.........................................................................2....1/2 inch pieces

Ginger Paste....................................................................1 tsp

Garlic Paste.....................................................................1 tsp

Green Chilly Paste...........................................................1/2 tsp

Onion,medium size,chopped fine...................................1/2 cup

Salt.....................................................................................as per taste

Fresh Coriander,chopped fine(optional)......................for garnishing

Fresh Cream,whisked.....................................................for garnishing

Method :

In a pan, heat 1 tbsp butter and 1 tsp oil together. Butter heats up and burns easily so mixing the oil with butter helps. 

Add cinnamon sticks and stir till fragnant. Add the onion and saute till it turns transparent.

Add ginger paste, garlic paste, green chilly paste, salt and stir constantly.

Add a dash of water to help cook.

Combine cashew and almond paste and mix to the pan. Add 2 cups of water to make a

thick gravy and bring to a boil.

Put the chicken pieces and cook till the chicken becomes soft.

Melt the remaining butter and pour over the chicken .

Garnish with cream and chopped coriander leaves.

Murg makhanwala or Chicken makhanwala or Butter chicken whichever name you prefer to call your dish is ready !!
Serve with naan, tandoori roti or just plain roti.

Shreya's Murg Makhanwala