Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Archive for June, 2008

Patla Macher Jhol

Posted by Sudeshna on June 18, 2008

The monsoon here, and the humidity rising. All those days when it doesn’t rain in those tropical areas, I presume it is absolutely painful to live. More so when it comes to have food. Living in the heart of Kolkata for a long, long time, I understand the feelings of those people now in the mid of June. In those humid weathers you don’t even feel like eating anything spicy and for those the ladies in the kitchen its painstaking to stand and cook for hours together.

So, here I am with a little recipe of my own to beat the heat in the kitchen as well as at the dining table. You can prepare this with any kind of fish that is fresh and is not stinking much. You can get the taste of it with any fleshy fish, better if it is fresh water fishes.

When I was young and used to go to school I would call this fish preparation as “Kara kari jhol”(Bengali for snatch it curry), because my mom used to cook it so well that it felt like the best thing in the world, and still it remains one of my favorite dishes.

Ingredients:

Fish (any fresh water fleshy fish): 200gms

Black cumin (Kalo Jeera): 1 teaspoon

Mustard oil (Sarser tel): 2 tablespoon

Turmeric powder (Halud Guro): 1 teaspoon

Green chilli (Kacha Lanka): 2 / 3 pieces

Salt to taste

Water

Preparation:

  • De-scale and wash the fishes well, add ½ teaspoon of turmeric powder and 1 teaspoon of salt to the fish and mix them well.
  • Heat oil in a wok and fry the fishes. Don’t over fry, Take them out of the flame just after little frying.
  • Add black cumin to the oil in which you have fried the fishes. Add turmeric powder, green chilli, salt and 2 cups of water.
  • Let it boil for 2 minutes, add the fried fishes and cook for some more time, till the water takes up the yellowish color.
  • Serve with rice and enjoy this non-spicy fish preparation in the humid weather of this summer.

Addendum:

Those of you who still don’t care about that extra fat on your tummy can add two or three pieces of potato to the preparation also.

Cut the potato like those of French fries. Fry it and keep separately. Add the potato soon after you add water to the wok. When the potatoes are almost cooked add the fried fishes to it.

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Bhindi South Indian Style

Posted by Sudeshna on June 6, 2008

I just came back from home a few days ago, and when the daughter goes home after a long time, surely there are all kinds of dishes she likes and invitations from all relatives. So there was I going around from one relative’s place to the other satiating my tummy with all those wonderful dishes and collecting ideas to post on my blog.

Ingredients:

Ladies finger (Bhindi): 250gm

Onions (Peyaj): 4 medium size

Sambhar Masala: 2 teaspoons

Cumin powder (Jeera guro): 2 teaspoons

Turmeric powder(Halud guro): 2 pinch

Sunflower oil: 2 tablespoons

Salt to taste.

Preaparation:

  • Cut the onions length wise into halves, one inches piece.
  • Julienne the onions.
  • Heat oil in a fry pan, when the oil is heated saute’ the onions.
  • As the onion start getting brownish add the ladies finger and salt.
  • Fry the ladies finger till it becomes dry.
  • Add the spices , and fry for a minute.
  • Serve at the evening table as snacks or you can serve it as a side dish at the dinner table.

Bhindi South Indian Style

Enjoy the great South Indian style ladies finger. Happy cooking and happy eating.

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Khichudi

Posted by Sudeshna on June 1, 2008

Khichudi, the name reminds me of those rainy days and rainy nights. Khichudi had always taken a special soft corner in my heart. Mom used to cook it whenever it started and rain means no going out and so everybody at home. The whole family waiting impatiently for the hot and yummy porridge to be served at the dining table. I especially remember one night. It was raining cats and dogs; mom was very ill that night and couldn’t even get up from bed. But we were all in full mood to enjoy khichudi. So what to do? The answer came from my dad, let’s prepare it ourselves. Hearing that my mom started screaming, here to mention at that time my dad was a terrible cook, though with the passage of time and because of his transferable job he has learnt a lot about cooking. Now let’s go back to that night. So here we were me and my dad in the kitchen preparing porridge. That night at last we had to call a nearby restaurant to deliver food, that porridge was absolutely burnt and had to throw away everything.

Days have passed, a lot has changed, but still I can’t separate monsoon rain and porridge. I have learnt to prepare it myself and so whenever it rains, you can smell khichudi in my kitchen. Oh! I missed out something. To make this delicacy something more special don’t you forget to fry those hilsa pieces or at least an omelet. This combination is just awesome.

Serves: 4

Ingredients:

Rice (Chal): 150 gm

Pulses (Massor dal): 150 gm

Turmeric powder (Halud Guro): 1 teaspoon

Chilli powder (Sukhno Lankar guro): 1 teaspoon

Onions (Peyaj): 3

Garlic (Rasun): 4 /6 cloves

Ginger paste (Aada Bata)

Panch Phoron: 1 teaspoon

Green chilli (Kacha Lanka): 2/3 pieces

Mustard oil (Sarser tel): 2 teaspoon

Salt to taste

Preparation:

So we are ready with the ingredients, now before we start just a few word. Cut one of the onions into half and the other two julienned. You can add some vegetables like potato , cauliflower (cut into small florets), carrot, peas, etc.

  • Wash the rice and dal together.
  • Take water in a handi and heat it just for 2 minutes.powder,
  • Add the rice, dal, half cut onion, garlic cloves, vegetables, turmeric powder, chilli green chilli and salt.
  • Now leave it and let it cook by itself.
  • Add water whenever required.
  • When the rice is almost cooked, heat oil in an wok and add the left out onions and panch phoron. Sauté it.
  • Add this to the cooked rice.
  • Then cook the rice for 2 minutes more and your porridge is ready to serve.

Khichudi with ladies finger fries
You can have it with any kind of fries, or even with chutney and papad (poppadam). There are some more ways to cook porridge, check out my following posts to find out how.

Tips: Porridge tends to become very dry, so before you take it out of the stove ensure that it has not become too dry and so leave out some water.

Posted in More to rice, Niramis(Vegetarian) | Tagged: , , , , , , | 3 Comments »