Mulor Ghonto or Mulor Chechki – Choose any name but tame the dish in your kitchen...

Mulo/Radish is available in plenty in the market. In winter the mulo/radish has a special taste...a winter vegetable. Nowadays different kinds of fruits and vegetables are available all the year round, no tags of a Seasonal Fruit or vegetable these days. But I think winter mulo tastes better.

Moving straight on to my recipe:

Preparation and cooking time: 40-45 minutes

Mulor Ghanto/Chechki

Mulo/radish: 3-4

Green chillies: 2

Jeera: 1 tsp

Red chilli powder: ¼ tsp

Haldi powder: ½ tsp

Dry red chilli: 1

Sugar: ½ tsp

Salt: to taste

Cooking oil: 2tsp

Preparation:

Wash the radish and grate them, not very fine.

Heat oil in a kadhai/wok. Add the red chilli after breaking it into half.

Half a minute and tip in the jeera. Soon the lovely aroma spreads all around signifying to add the green chillies after giving them a slit in the middle.

Then put in the grated mulo/radish and stir fry. Cover and stir fry for about 2-3 minutes over low heat and then add salt, sugar, red chilli powder and turmeric powder and stir well to mix all the ingredients properly.

Cover and cook for another 6-7 minutes, keep stirring from time to time.

The radish along with the salt will release water which helps in the cooking.

Increase the heat and cook till the ghonto/checheki is completely dry. Make sure the mulo/radish is fully cooked.

You can add some crushed deep fried boris (urad dal dumplings dried and stored) before serving.I didn't have bodi, so no chance of giving that extra taste to the dish.

Serve this dish with rice and dal. This also tastes very good with rotis and parathas.

I love it with rice and dal and of course with hot khasta parathas...smacking my lips at the thought of it...

Semai Payesh – Vermicelli Kheer – Vermicelli Pudding

Hello friends, that’s what I’ve to say first. I missed you all...but I had spent some good time as I travelled a lot. Back to this space - today let me share a sweet dish as I write down my recipe and natter with you.

Payesh, Kheer, Pudding, give it any name but the taste is the same. At this time of the year...it’s very cold here in Delhi...I know you all know about it but the cold makes me speak about it. How I wish this winter could bring some snow to this city. Some will think I’m jabbering but believe me I’m thinking seriously...some kids story building up...Oops! hope not giving you the ‘Bore Feel’...I’m sombre about my writing thoughts...

Leaving all my thoughts aside back to my Payesh. A sweet dish after a full-meal...the typical Bangali thought...and that’s happening in my home most of the days...

Payesh making is so simple...for most of the ingredients are available at home any and every time.

Milk and sugar the main ingredients of Payesh/Kheer.

Cook payesh/kheer/pudding with rice, vermicelli, cheese, or even sabudana. These are the most preferred payesh/kheer/pudding ingredients that need to be added to the milk to cook this dish. Rice (uncooked) is available in every Indian home. I also feel vermicelli is in the monthly grocery list of many households.

Rasins and cashew nuts are also stored in air tight jars and placed on the kitchen shelf...am I not right?

Without much talking let me tell you how I cooked my Semai (Vermicelli) Payesh/Kheer.

1 ½ full-cream milk put to boil in a thick bottom pan.

In the meantime light the other burner and dry roast ½ cup of vermicelli till it turns to a dark pink shade...you may want it in a more softer pink, try your way. Remove and keep it in a small bowl. If you want you can roast the vermicelli with some ghee, but I prefer to dry roast...

Let the milk cook over fire for 5-7 minutes. Now time to add the roasted vermicelli to the milk and let it cook over high flame.

When the milk has reduced to less than half and the vermicelli is cooked, add sugar, here your taste buds have to do the magic...I’ll say sugar as per your taste. Winter and Nalen Gur a good combo for this time of the year...can add this gur (jiggery) to the payesh for the distinctive flavour of the gur. Read about my Nalen Gurer Payesh here.

Cook for another 3-4 minutes. Semai payesh is ready to be served...I like it hot and even a bowl of cold payesh goes well for me.

If you are interested to add raisins and cashew nuts, fry the raisins with some ghee for a minute or two and keep it aside for later use. Before removing the Payesh from the flame add the raisins and cashew nuts and cook for a minute or two. You can decorate a bowl of payesh with some finely chopped pistachio. Again here I come in with my taste...love to enjoy my cashew nuts and salted pistachio...munching away while doing some reading, watching the TV or while working on my laptop. And how can I forget the Cheena badam, this is none other than the roasted peanuts. Love to crack the shell, rub off the pink skin from the peanuts with the fingers and then blow the skin away before throwing in the nuts into the mouth.

Having said a lot for the day, I’m back to relish a bowl of my Simple & Easy Semai Payesh.

Khi(n)chudi Karaishuti Diye and thoughts of Durga Puja

                                    Durga Puja In a Pandal in Delhi

When the day of Mahalaya comes, it brings the message, “Pujo eshaa gelo”, and that starts the countdown of the arrival of the Durga Puja. Memories start appearing just like moving on the reverse gear. And the present beckons...eagerness and enthusiasm play their roles so modestly. In North India the festive fervour also warms up as this day marks the beginning of Navratri.

The day of the Mahalaya draws special attention among the Bengalis as it is the beginning of the Durga Puja festivities. This day brings with it some sweet memories...sitting near the radio early in the morning and listening to Birendra Krishna Bhadra’s Sanskrit recitation of the Mahishasura Mardini which was broadcast by All India Radio Calcutta at 4 a.m.

A sudden change in the air is felt from the day of the Mahalaya. The morning air becomes cool an indication of Sharat and the blooming of the Shuili flowers also indicates the coming of the Pujas. These flowers spread their sweet smell all around at night.

                                         From my puja room

Ma was very particular to start the annual cleaning of the home well before the arrival of the Mahalaya. For once the day of Mahalaya arrived she would get very busy. The tailor came and sat stitching away our Puja dresses...at least 5 new dresses for the five days starting from Sashthi, to Saptami, to Ashtami, moving on to Navami and then the last day of the Pujas, the great Bijoya Dashami.

How can I forget all the food that was cooked at home? The sweets were so special...rosogollas, bonde, payesh, rosmalai...and we entered the store room to eat whatever we wanted. There were no restrictions at all. And so many kinds of Goja’s she made...mishti (sweet) and nonta (namkeen)...

The sound of the Dhaks is so important for Durga Puja. The Dhakis dancing away with the beating on their Dhaks...the sound is so special and magical. The Sondher Aaroti followed by Dhunochi Nach has a place of its own for the 4 days of the Pujas. But the festive fervour and gusto is gone once Ma Durga is immersed. And then we wait for the next Pujo to come.

Though lifestyle has changed a lot in these present days, Durga Puja still carries the same spirit as it was in the past.

Recollecting Pujo memories brought tears to my eyes...of the good old days and not sad ones. Today I would like to share my Khinchudi Karaishuti Diye with you all. This is in my Puja menu list.

For this we need:

Mung dal: 1 cup dry roasted to dark pink

Rice: 1 cup

Green peas: ¾ cup (frozen or fresh)

Haldi powder: 1 tsp

Jeera powder: ½ tsp

Dhania powder: ½ tsp

Red chili powder: ½ tsp

Salt to taste

Sugar: as per your taste

Ghee or any refined oil; 2 ½ tbsp

Water: 4 ½ cups

Preparation:

Mix the dal and rice and wash it. Place the pressure pan on the burning stove. Add the ghee or cooking oil. Once it is hot add the rice and dal and stir fry for 3-4 minutes. Simmer the stove and add all the spices and stir again. Let the spices mix up well. This will take a couple of minutes. Now add salt and cook for 1-2 minutes. Time to add the green peas and increase the flame and keep stirring. Now add water and sugar and place the lid.

3-4 whistles and the Khichudi is done. Once the pressure cooker cools down open and serve it hot with begun bhaja or aloo bhaja. Don’t forget to pour some ghee on the top while serving.

This is simple and takes so little time to cook. This can be also be cooked in a dekchi also but it is time consuming.

My best wishes to you all for the coming Pujas and hope all of you enjoy the festive days with lots of fun and good food.

Re-posting two recipes:
Aloo-r chop, find here
Nalen Gurer Payesh, read here

You can also relish the Allo-r Chop as an evening snack for the Pujas and Chaler payesh. Find it here.

Sending this to Pree's Beyond five Days of Durga Puja.

Bhindi Bhaja with Onion and Tomato/ Fried Lady’s Finger

The Pujo atmosphere has gathered me in its arms with a feeling that is so different and something that I yearn for at this time of the year. There are so many thoughts that get together even much before the Pujas come to the doorstep with a knock.

Ask any Bangali (Bengali) about Pujo and see the excitement in the eyes. That’s been happening to me of late and in the preparation for the coming days...enthusiasm tops the list with more things to follow.

Long time I posted on my food blog. For today it is the Bhindi Bhaja. This is more so as some young girls...beginners in the kitchen art...wanted to know about this preparation. I had told them it was very simple and more or so less effortless from many dishes that are cooked at home.

I hope this simple and easy dish will make some of them happy.

Ingredients:

Bhindi/Lady’s Finger/Dhe(n)rosh in Bengali: ½ Kg. Wash them whole and then cut into 1 inch long pieces.

Onion: 2. Slice thinly.

Tomato: 1. Washed and chopped.

Cooking oil: 2 ½ tbsp (I’ve used mustard oil, any cooking oil will do)

Haldi powder: ¾ ts

Red chilli powder: ½ tsp (optional)

Salt: To taste

Preparation:

Place the kadhai/wok on the burning stove. Add the oil and once the smoke starts rising add the sliced onions and stir. Simmer the flame and once the firmness of the onion starts breaking down add the chopped tomatoes and stir fry.

After 3-4 minutes the tomatoes will become mushy. Time to add the bhindi pieces and increase the flame. Give it a stir and cover with a lid. Open the lid and stir from time to time for 2-3 minutes. Now add salt, haldi powder, red chilli powder (if you want it a bit spicy). Cover and simmer the flame again and let it cook in its own juices that are released and in between make sure to remove the lid to stir and cook so that all the ingredients get cooked evenly. This will take about 8-10 minutes to be fully cooked and served.

Relish it with hot rotis or with rice and dal. Sometimes a simple dish can make all the difference.

Ilish-Begoon Shorshe aar Taak Diye - Hilsa and Eggplant cooked in Sour Mustard Gravy

I have been cooking and eating a lot of Ilish (Hilsa). For the last 4 weeks Hilsa is travelling all the way, every weekend, from the CR Park fish market to my home. Fed up with the regular Rui (Rohu) and with Ilish available in plenty simply enjoying the taste of it.

Last week I cooked Ilish-Begoon with Sorshe bata (mustard paste) and tentul (tamarind). This is a simple, quick and easy to cook dish.

All we need:

Hilsa pieces: 6 pieces. Rub with salt and haldi powder. (To get the best taste and flavour of Hilsa it is always better to remove the scales and wash the whole fish. Next cut it into pieces and don’t wash it again).

Begoon (Egg plant): 2 wash and then cut each one into half and then cut 3 pieces lengthwise from each half. Keep it aside.

Dry red chillies: 2

Mustard seeds: 1 ½ tbsp make into a paste along with 2 green chillies

Tamarind: Size of a small lemon soaked in water to extract the pulp

Haldi powder: ½ tsp

Red chilli powder: ¼ tsp

Salt: To taste

Sugar: As per individual taste

Mustard oil: Cook Hilsa in Mustard oil as it brings out a special flavour

Now it’s preparation time:

Pour mustard oil into the cooking kadhai/wok/pan. Once it is hot fry the Ilish pieces very lightly. Some people cook Ilish without frying for this fish has a special smell.

Take out the pieces and keep it for later use.

In the same oil break the red chillies into half and tip in. Once the strong smell of the red chillies starts spreading add the eggplant pieces and sauté for a couple of minutes. To this add salt, haldi and red chilli powder and stir for 3 minutes. Don’t let the eggplants get the brown coat on the outer sides.

Time to add the mustard paste and some water as this dish has running gravy.

Once it starts boiling add the tamarind pulp and soon add the sugar (to your taste).

Cover and cook till the eggplant is cooked.

Then add the fish pieces and after 2-3 minutes the dish is ready to be served.

Serve with hot rice and dal and enjoy your meal with the flavour and taste of Hilsa.