Cholar Dal Mulo Diye – Chana Dal Cooked with Radish

When the winter’s morning sun falls on the open space where this little 'self' – of course the 'selfless self' – is sitting…what a moment, not moment but the time that is spent with the sun to get a bit of natural light and heat. And what more can be better – this ‘self’ is reclining on a chair with a book in hand, reading away and enjoying the writer’s words, and sipping away tea from the cup close at hand. Wish all this could be so simple, lazing away and…

This thought is suddenly disturbed when it comes to mind that the kitchen is waiting for this person to enter and then start off to cook for ‘self’ and people at home.

If there would have been no work and everything acquired at the thought of it, how different would have been life on this earth?

We read and enjoy the story of Aladdin and the Magic Lamp, and, even at times it strikes

Chingri Macher Matha Diye Chechki – Mixed Vegetables Cooked with Prawn Heads

When I cooked Prawn Pulao (see here), the heads had been separated and used to make the stock for the Pulao. With stock used up, the heads had been put away in the fridge for later use. While this dish had been cooked so many days ago, to be precise, many months back, this was simply lazing in my collection of pictures.

At last it is going to see the light of the Internet…isn’t it true that this is no longer closed in a dark space but going to show its face from where to where, God knows.

Boondi/Boondiya/My Yellow Pearls – Sweety Sweet

Someone asked me, “Why have you not written on your food blog for a long time?”

It surprised me. I said with all simplicity, “Didn’t feel like writing.”

“But…” and then nothing more. The topic changed and it was all about politics, Swach Bharat, some likes and dislikes about all that’s going on and so many other things that need no mention at all (here).

There is always a space in life to work, if not from the front, from the space that is comfortable. And in all this it has become very necessary for each and every individual to see that we keep our country clean. Then I am not a preacher but a thinker…cleanliness is so essential in the kitchen.

Khatta, meetha, teekha, make up life. Today I’m here to share something sweet.

The Yellow Pearls must be worrying some thoughts and some may smile while some will open their mouth to laugh.

HAPPY DIWALI

Let the flame burn to bring light to all. 

Happy Diwali

Make your Diwali safe and green...we the people can do it with our efforts.

Palong Saager Chorchori Rui macher matha diye – Rohu fish head with Palak/Spinach – not a bombshell…

The rui macher matha had been divided into two, the act carefully done by the fish monger. It was a busy day in the fish market and the fish monger had little time to hear and take care to dress the fish the way his customers wanted. But to keep his regulars in good humour…chances are there of losing the regular customer for the customer is always right…he tried to satisfy his known people.

“Separate the peti and the peeth and make pieces so that no one will grumble and say, ‘aamar piece-ta choto keno?’”

“I understand what you say, aar matha taar ki korbo, gota na adha (will I keep the head as one or cut it into half)”.

I was happy at least he cared for me and my need. “Aadha kore dao”…the rest of the conversation lost in the din of the fish market.

Anarosher Chutney/ Pineapple chutney

We Indians are very fond of different kind of chutneys. The word Chutney brings water to the mouth. Every state and every household have their own way of making chutney…but the taste in the mouth never fails to give praise every time it is eaten.

There are different kinds of favourite chutneys like:

Pabda Macher Jhol – Pabo Catfish Curry

Anyone who loves fish and love to have at least one piece, that too curried i.e. in a jhol, will not like to have Pabda mach every day. At times, for a change, Pabda mach is cooked at home. Change is a ‘LIKE’ to the taste and change is also good for the one who does the responsible job of cooking at home.

Khatta Baingan – Tak Begun – Brinjal/Eggplant in Tamarind Sauce

This dish was cooked in so little time that I also want to share it with very little text. But, the cooking is going to be in details. Hope the word ‘Details’ don’t make you think that it will have a thousand words to conclude. Not at all, like I said earlier, very little time to cook, and, little text to complete with.

Murgir Jhol – She asked for and I told her – Curried Chicken no doubt about it

She wanted to cook chicken by spending very little time in the kitchen.

“Uf! I hate the heat and the sweat when I spend so much time in the kitchen” she told me as she spoke over the phone.

Ilish Macher Jhol -- (Ilish macher patla jhol) – Hilsa cooked in Thin Running Gravy

Ilish Mach/Hilsa is getting so costly these days and rarely the good ones are found in the fish market. With Ilish/Hilsa season around, it invites one, specially the Hilsa lovers, to buy and get the taste from the different preparations in one’s own kitchen.

Sweet Dish – Something which my Mother made Tasty and Different…Ma's Homely Kalakand

This is a simple Sweet Dish which my Ma made and how we relished it.

…and I made this specially when my milkman gave me large quantities of milk that curdled in his huge milk can during the peak summer days.

Knowing very well that he would not return with the curdled milk, he would come to me and ask if I would like to have some and that too without paying for it. He travelled long distance from early morning distributing the required quantity in different homes.

Aloo-bhate/Simple Potato dish – It’s all in the Name

I never thought I would be sharing this simple thing. Someone was very curious to know all about the Bengali Aloo-bhate. All I could describe was hidden in the smile that came to me. She felt silly for she did not know how Bengalis make their food take a name even if that preparation was the simplest.

Beguni/Baingan ka pakora/Aubergine Fritters/ – Snack for all seasons and on a rainy day say ‘Aha!’ while eating it

Beguni or the North Indians like to call this Baingan ka pakora is all about Tele Bhaja in a Bengali tone and something deep fried in a regular way so to speak.

“What’s in a name”, that’s more corresponding in a Shakespearean style. After all, the proof of the pudding is in the eating.

Kadhai Chicken – Chicken out from the Kadhai to enhance the taste with another name “Tasty Chicken from the Kadhai”

Most non-vegetarians prefer chicken to mutton in India. The reason…so personal anyone can say. I feel chicken is easy to cook as it takes much less time than mutton. Chicken is easily available while mutton also raises the eyebrow of the buyer if it will be of a good quality or not. And chicken eating is found to be healthier than savouring mutton. Reasons will rise from one to another but chicken gets the majority vote if there is a mandate to be taken.

Pista Kulfi – Aha! Every bite brings the COOL – Summers Delight

Kulfi, every Indian and also visiting Videshi know about Kulfi and enjoy the taste of it.

Some Videshi’s refer to this sweet cold milky Kulfi as “The Ice cream” of India. And why not this is the same as ice cream with the only difference being that Kulfi comes in a hard moulded form to give a bite while ice cream goes through a lot of churning and is soft.

Aamshi (r) Tak/ Sukha Aam ki Chutney/ Dried green mango Chutney – A little Sweet a little Sour

Aamshi (r) Tak/ Sukha Aam ki Chutney/ Dried green mango Chutney is not something that’s not known to many. But, sometimes some inquisitive mind wants to know how this aamshi/sukha aam/dried green mango can be used, to be more specific, the different ways that this can be savoured and cooked.

Bread Rolls – Simple, Easy, Tasty, Crunchy, Munch(y), Bite(y) and Grab(y) Non- vegetarian Snack

It was neither Monday nor Tuesday but a day when I could prepare a non-veg snack. Monday’s and Tuesday’s have reserved themselves as days of total vegetarian preparation. Could have changed but something that is going on let it go on is my policy.

Phoolkopi Pakora/Cauliflower Pakora/Deep fried cauliflower fritters – Snack -- go easy who is health conscious

Before the Phoolkopi/cauliflower season could just go…though most of the vegetables can be found all through the year…but the seasonal ones taste good, I decided to make these pakoras for the evening snack.

Fish Cutlet – Goody Goody Snack, Tasty Starter and…nothing fishy about it…

The aroma filled the room. When J, my friend visited that evening she couldn’t resist her temptation as the house was filled with the aroma that was cooking in the kitchen.

“What’s that happening in the kitchen? Ki sugondho, kisher go (what an aroma that has spread all around. What’s it from)”.

“Bosho, tomar share pabe (I’ll give you a share)”, I said giving her a sly wink.

Mixed Vegetable Curry – Aloo, Begun, Sojne dhantha and bodi/Potatoes, brinjal/egg plant, drumsticks and Vadi (dried lentil balls)

Why so much sweating, why use shampoo ever day to wash the sweat off from the hair, why clothes need to be changed after the sweat wets them, why so much of cold water is consumed, why lassi’s and sherbets served to keep cool…O God, this is the thought of Summer. All the good time of the winter is gone and so terrifying is the summer heat. Believe me, wish there was no summer. But creation has given us the seasons, all for the good of this world.

Dhokar Dalna – Home-made Instant Dhoka -- Something tasty and interesting

Dhoka, another Bengali special dish.

Bangali’s like to use rhyming words in their food affair also.  Rhymes also have an affair in life with people. That’s something some like and others detest…here I won’t say hate, as this is very strong but I can say dislike rhyming kitchen words. Ha ha ha! That’s how life in kitchen is simplified and eased making fun as you cook…with whom, why self…talk to self and that’s one way to keep the mind occupied.

Dalna goes with Dolma, Bhaja with Bhuji, Ranna with Banna, Jhol handles Jhal , Makha has makhi to go with it…rest for you to complete.

Enchor-er Tarkari /Green Jackfruit Curry/Kathal ki Sabzi – Cooked Satvik Style…no onion, no garlic

It was in my mind I had shared this curry recipe on my blog. But lo behold! This recipe was missing. Pictures were the old ones sitting in the photo album doing nothing but waiting for justice to be done to them by me in writing about them. I think at times…you can say it is a joke…photos also like to be seen by others as those in the photos like to be seen too.

Anyway, as summer draws in Enchor/Kathal/green jackfruit is available in the market. In its green form Bengalis address this fruit as enchor…na na na is not a fruit when it is served as a curry…sobji go sobji says the Bangali Bou… enchor and not kanthal. It is known as kanthal once the fruit ripens…a taste, flavor and smell of its own…some cannot bear the strong smell of this ripe fruit. The ripe one is good to taste and the seeds from it are dried and kept for later use. The seeds are used for cooking in curries or can be fried which gives the crunch and bite.

Rui Mach-er Patla Jhol Phool Kopi aar Aloo Diye – Rohu fish cooked with Cauliflower and Potatoes

I don’t have to say much about the relationship of fish with Bengalis. Bangalis love fish and are happy to get even a small share of it with their main meal. You cannot just list every Bangali to this list. Each one has his/her own liking for food.

This is neither a debate nor a discussion about fish and Bangalis. This is not Arnab’s  9pm discussion. Then we could have so many boring people in the panel like Sanjay Jha, who could just deviate from the topic and bore the listeners.

Here is a simple cooking of a fish curry with running gravy. Some newbies to the kitchen want to know and try such simple dishes and I’m here to share this. Go easy…

Rasabali – Holi Special Sweet Dish – Special Oriya Sweet Dish of Baladevjew Temple of Kendrapara

Every state has its own special dish in different groupings. It can vary from sweet to sour to spicy, all combines with the climate and weather the region faces all through the year.

The specialty in Orissa is about the Temple Bhogs mostly of the Jagannath Temple in Puri. People love to visit Puri mainly for two reasons. This place is a tourist’s delight for the long stretch of the sea and its coastline and the famous Jagannath Temple. Being in Puri, and a Hindu by religion, one surely takes the advantage of enjoying the MahaPrasad of the Jagannath Temple. In Bhubaneswar is the famous Lingaraj Temple which also has this Prasad system.

Bodi Chura – Authentic & Popular Oriya Preparation

Bodi chura is very popular in Orissa. People of this state have a craze for it mostly during the summer months.

Karela Bhaja/Fry – Bitter Gourd Fry – No Jugglery…

Sometimes people ask very simple questions. 

When this simple question, “How to make Karela bhaja” was put to me, at first seemed very funny. Later on I realized, with years of experience in my kitchen I’ve learnt a lot. There have been lots of difficult times I’ve gone through in my Kitchen Life.

As a beginner, after setting up my own home with a kitchen space…wholly my own…I became the decision maker of what to do there.

Palang Saag Bodi Diye/Palak Saag With Vadi/ Combo of Spinach and Fried Sun-dried Small Savoury Lentil Balls

Talking of Palang Saag/Palak/ Spinach, this is another combination of a Plang Saag dish. Friends are always eager to know about a simple dish that can be cooked in different ways with different combinations. Here it is.

Misti Kuler Achaar/Sweet Pickle of Indian Berries/Ber ka Meetha Achaar

This year just after Saraswati Pujo I got the kul/berries that I was looking for. It is taken for granted…should I say we were told as children by elders…”Soroswoti Pujor aage kul khabe na, Ma Soroswoti raak korbe (don’t eat berries before Saraswati Puja for God will be annoyed)”. We always stuck to it and felt guilty even by chance we got a bite of it before the puja day.

Chikki – A Cheeky Crunchy Sweet Bite of Chikki / Peanut Brittle Cooked with Jaggery

This is all about Chikki and nothing Cheeky about it. I am back traversing those childhood days as I prepare this in my kitchen.

Chikki was one of our favourites, I mean for us -- brothers and sisters. Chikki was sometimes cooked at home, that too when we requested our Thakur (cook) to make some. I remember how on holidays we would run from our house to the little shop, closeby, with coins in our fists tightly gripped so that it did not fall out. The little shop was more than 500 yards away from home but in running from here, our home to there, the shop, we would be panting as we reached our destination. It was also sort of running a race in the interest of buying. None of us ever felt tired from the run but got pleasure after buying the stuff and then biting away enjoying the taste of gur (jaggery) and cheena badam (peanuts) balls.

Macher Dim Bhaja and Dimer Tarkari – Fried Fish Eggs (Roe) and Curry

This time it is going to be a sharing of two recipes in one Big Shot. Sometimes it is so easy to serve a bhaja and curry -- both served for lunch but the usual Bengali way of serving lunch is all about bhat, dal, sheddho, bhaja, also a pora sometimes, a tak, and the curry of choice. Why only one curry, there can be two or three different curries cooked and served.

Mishti Pulao aka Sweet Pulao

For me to make an easy planning for cooking is cook something Easy-to-cook-that-tastes-very-good. If this picture is sketched before everybody in the house even a good dish will make it look like a dish cooked with all the laziness in the world. But my family members have full faith in me. Though they don’t praise me for all the good stuff I take pains to serve, I know in the corner of their heart they relish with hearty content.

What’s the use of beating around the bush and elevate my little self. Today’s delight of my day is Mishti Pulao. A vegetarian dish which can go well with this like some Cholar dal, tomato chutney and cauliflower or cabbage curry cooked in a simple way with no onions and garlic.