Here I Cook

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

Archive for January, 2009

Banana fritter with chocolate

Posted by Sudeshna on January 25, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

In Bangalore you’ll see lots and lots of banana stalls. I think it’s in whole of South India that you find so many varieties of bananas everywhere. Just today one of my friends who came back from Kerala said that out of the 22 species of banana that are found in India 21 of them grow in Kerala. That is something note worthy. Having bananas everyday has made me repulsive towards this fruits so thought of a little variation.

Serves 2

Ingredients:

Bananas (Kala): 4

Honey (Madhu): 2 tablespoon

Chocolate cubes: 3 or 4

Sunflower Oil (Sada tel): 1 teaspoon

Preparation:

  • Heat oil in a flat pan or tawa
  • Slice the bananas longitudinally into halves, gently place the half cut bananas on the tawa and fry till it changes color
  • Place them on a serving plate and pour in the honey
  • Grate the chocolate cubes with a cheese grater and serve immediately or chilled

banana-fritter-with-chocolate1

Though not tested, I presume it will be a good treat for the kids who hate to have bananas. Look for updates here, till then Happy Cooking and Happy Eating.

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Posted in Desserts | Tagged: , , , , , , , | 4 Comments »

Chichingar Tarkari/Snake Gourd Curry

Posted by Sudeshna on January 23, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Snake gourd to me is a very peculiar type of vegetable. Its white and green stripes and more than 2 feet in length, it really looks quite similar to the reptile from which it has taken its name.

Flickr)

Snake gourds on sale (Courtesy: Flickr)

Serves 2

Ingredients:

Chichingha (Snake gourd):  200gms

Peyaj(Onion): 1 medium, fiely chopped lengthwise

Ginger paste (Ada bata): 1/2 teaspoon

Turmeric powder (Halud guro): 1/4 teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Kancha Lanka (Green chilli): 1

chichingha_raw

Preparation:

  • Cut the snake gourd lengthwise into two equal halves.
  • Chop the halves into thin semi circles and remove the seeds if any.
  • Heat the oil in a wok
  • As the oil becomes piping hot throw in the onions, saute for 30 seconds
  • Add ginger paste, turmeric powder and season with salt.
  • Toss a few times so that the spices get mixed with the vegetable
  • As the vegetables start drying add 1/2 a cup of water and cook for 5 minutes under cover
  • Remove the lid and add water if necessary within those 5 minutes
  • When the snake gour becomes tender take it out of flame

chichingha_cooked

Snake gourd curry is a good side dish for rice and roti both. The cooking time may vary depending on the age of the vegetable.

Look for more updates here till then Happy Cooking and Happy Eating.

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Posted in Niramis(Vegetarian), Side dish | Tagged: , , , , , , , | 1 Comment »

Mama I’m coming home

Posted by Sudeshna on January 14, 2009

After a long long time I am going home. Though the stay is only for 5 days, I’ll be back to Bangalore on Monday with lots and lots of recipes from my mom’s kitchen. If I can I’ll post a couple of posts within these few days. Have a great Sankranti everybody.

Posted in Uncategorized | Tagged: , , , , | 5 Comments »

Egg Fried Rice

Posted by Sudeshna on January 8, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

No much of a prelude, all I want to put up is my version of the Chinese egg fried. Yesterday, when I came back home from office all tired and repulsive to get inside the kitchen I cooked this up. I used these vegetables because I only had those at home, if you like you can also add small florets of cauliflowers, beans and even some cashew nuts and raisins.

Serves 2

Ingredients:

Long grain rice (Basmati chal): 1 cup

Carrot (Gajor): 2 medium sizes

Onion (Peyaj): 1 medium size

Capsicum: ½

Potato (Alu): 1 medium size

Egg (Dim): 2

Cinnamon (Dal chini): 1” size

Green cardamon(Choto elaichi): 2 -3

Cloves (Labongo): 2 -3

Bay leaves (Tej pata): 1

Sunflower oil (Sada tel): 3 tablespoons

Sugar (Chini): 1 teaspoon

Salt to taste

Preparation:

  • Wash the rice properly, take it in a boiling pan; cover with water. See to it that the water level is at least one inch above the raw rice. Boil covered for 10 to 12 minutes, or until the rice is cooked. Pour in extra water if necessary. Once the rice is done, drain out excess water.

fried-rice31

  • Spread the cooked rice over a plate or baking tray and let it cool
  • Heat 1 teaspoon of  oil in a frying pan, beat the eggs with salt. When the oil is heat, pour in the egg and scramble it while frying. Keep aside
  • Chop all the vegetables into very fine half inch size pieces
  • Heat rest of the  oil in a wok, add the cinnamon, cloves and green cardamom. Add the vegetables when the spices start popping. Fry over low flame till the vegetables are well cooked
  • Add the rice and sprinkle salt and sugar
  • Toss everything so that the rice gets mixed well with the vegetables
  • Take out of flame when the rice becomes piping hot, and garnish with the scrambled egg

fried-rice2

Fried rice tastes well with non-vegetarian dishes like egg curry, chicken-do-peyaja, or any kind of meat dishes. Those of you who like the vegan part of the platter can try it out with cauliflower curry, dum alu, or anything of your choice. I had it with cauliflower manchurian that my neighbor gave me. I didn’t use clarified butter (ghee) for the frying part, but you can use it, it enhances the taste.

fried-rice11

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Posted in Dinner, Egg | Tagged: , , , , , , | 4 Comments »

Palak in Paneer Bowl

Posted by Sudeshna on January 7, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

So the guessing game was fun. Thank you all for the comments. Yes, you all have guessed it right the main ingredients were paneer (famer’s cheese) and spinach. Here goes the recipe for the yummy and delicious recipe from my mom’s kitchen.

paneer_palak2

Serves 6

Ingredients:

For making the paneer bowls:-

Farmer’s cheese (Paneer): ½ kg

Wheat flour (Maida): ½ cup

Spinach paste (Palak shaakh bata): 1 large bowl

Garlic (Rasun): 10 -12 cloves, chopped finely

Ginger paste (Ada bata): 1 teaspoon

Sugar (Chini): ½ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Chilli powder (Sukhno lanka guro): 1 teaspoon

Sunflower oil (Sada tel): 5 tablespoons for frying

Salt to taste

For making the gravy:-

Cashew nuts (Kaju badam): 30 gms

Poppy seeds (Posto): 100 gms

Green cardamom (Choto elaichi): 3-4

Cinnamon (Darchini): One 1″ size

Cloves (Labango): 3-4

Green chili (Kanch LAnka): 3 – 4

Sunflower oil (Sada tel): 1 tablespoon

Preparation:

For making the paneer bowls:-

  • Take the paneer, wheat flour and salt in a large bowl and knead well to make dough. The dough shouldn’t be very soft, depending on the water content of the farmer’s cheese.
  • Make two inch diameter spheres from the dough
  • Using your hand make them into small bowls to hold the spinach
  • Heat 1 tablespoon of oil in a wok
  • As the oil becomes piping hot sauté the onions in it
  • Throw in the chopped garlic and ginger paste just as the onions turn golden
  • Add the spinach paste when the oil starts separating from the sautéed spices
  • Put in the turmeric and chili powder along with salt and sugar
  • Fry till the spinach gets dry
  • Take it out of flame and let it cool down completely
  • Take a large tablespoon of the fried spinach paste and put it into the paneer bowls
  • Heat oil in a frying pan and fry the fried spinach paste filled paneer bowls in batches
  • Drain the excess oil using a kitchen paper

paneer_palak_fry

The fried bowls are an ideal snack for any evening party, or you can even use it as a starter along with tomato sauce. Read on if you want to make it into a curry.

For the curry:-

  • In a mixer grinder put in cashew nuts, poppy seeds, green chilies and ½ cup of water, make it into a smooth paste
  • Heat oil in a wok and throw in cinnamon, cardamom and cloves
  • As they start popping pour in the poppy paste along with salt and sauté till the oil starts leaving
  • Carefully add the fried farmer’s cheese bowls to the gravy and cook uncovered for 5 minutes
  • Take out from flame and serve with rice, paratha or roti

paneer_palak_curry2

This dish was a instant hit among all my relatives when my mom cooked it for the first time. Though a little tedious and take almost 1 hour to prepare from the raw materials to the dining table, but the outcome is worth all these hard work. Look for more recipe here, till then Happy Cooking and Happy Eating .

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.

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Posted in Dinner, Side dish, snacks | Tagged: , , , , , , , , , , , , , , , | 11 Comments »

Guess What!!!!

Posted by Sudeshna on January 6, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

guess1

Hello to all my visitors. Today I am in a jolly mood, and so thought of having some fun with all  my visitors. A couple of days back, my mom cooked up something and sent the pics to me. The pics courtesy my little sister, this she told me to specifically mention on my post when I upload the photos.

There was coterie at my home in Kolkata and so mom prepared this. The review that I got from all those who attended the party, was that the preparation was very innovative and very very delicious.

The task for you today is to guess what actually is the dish made of. There are two main ingredients in the preparation and it is purely vegetarian dish.

So put on your thinking caps and start tickling your imagination. I’ll put up the recipe tomorrow. Till then keep guessing.

No more thing, for those who guess it correctly there aren’t prizes to win. It is only to understand yourself how well you can imagine and distinguish the ingredients in your fridge and kitchen.

guess 2

All the best.

Happy Cooking and Happy Eating.

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Posted in Dinner, Niramis(Vegetarian), Side dish, snacks | Tagged: , , , , , , , | 12 Comments »

Masur Dal/Red Lentil Recipe

Posted by Sudeshna on January 5, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Legumes are a very important part of our meals. In my family, I have seen my mom cook dal for every meal. Be it an accompaniment for paratha, roti or rice, dal is always there. Among the all types of legumes found in the market, the one that is very popular in my family is the masyr dal, that too it is cooked in a very simple but special way. It tastes so good.

Masur dal is a lentil which is also a part of the  legume family. Lentils have a very high percentage of  proteins, and also essential amino acids like isoleucine and lysine. But, they lack in the other two essential amino acids, viz.,  methionine and cystine. Iron which is an important source of nutrition is present in high quantities in lentils and is adviced for pregnant ladies, adolescents or those who suffere from iron deficiency.

Serves 4

Ingredients:

Red lentil (Masur dal): 1 small bowl

Onion (Peyaj): 1 small, finely chopped

Green chili (Kancha Lanka) : 1 or 2, chopped

Turmeric powder (Halud guro): ¼ teaspoon

Mustard oil (Sarser tel): 1 teapoon

Water : 2 cups

Salt to taste

Preparation:

•·        In a pan pour in the water and masur dal with the salt and put to boil

  • Let it boil for 10 to 12 minutes, add water if necessary
  • Heat the oil in a wok and sauté the onions
  • Pour in the now boiled dal
  • Add turmeric powder and green chilies and stir so that the turmeric powder gets mixed well
  • Bring to boil and let it remain for 2 to 3 minutes, then take out of flame

dal

Masur dal tastes good with naything, so just try it with anything you want. Check for more updates here, till then .Happy Cooking and Happy Eating.

I am sending this post as a second entry to My Legume Love Affair, Seventh Helping! hosted by Srivalli, the event actually is the brain child of Well-Seasoned Cook Susan.

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Also sending the recipe to Sara for her Weekend Cookbook Challenge: 36

The post on way to the FIC-January event hosted by Sunshinemom, the color of the event being Yellow this month.

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Also sending it to Ramki’s  “Recipes for the rest of us” .

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My fiancee is in love with this dal, he just licks his fingers whenever I cook it, so here it goes for the lovely event, Just for you hosted by Alka.

justforyou

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Posted in Dinner, Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , , , , , , , , , , , , , , | 9 Comments »

Announcing event – Harvest: The Festival of Rice

Posted by Sudeshna on January 4, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Each day of the year flies off so fast that its hard to believe that we have crossed 365 days and even more on leap years between to New Year celebrations. The winter sets in with loads of happiness. Christmas and New Year rings the bells for enjoyment and merriment. It is the time of harvest in India. US celebrate it as Thanks Giving, but that is couple of months before hat in India. In India the harvesting festival is celebrated with much glory. It is called by different names in all over India – Nabanno, Makar Shankranti, Pongal are just a few to mention.

While most of the Hindu festivals are followed according to the lunar calendar, the Sankranti festival is celebrated in accordance with the solar calendar, and so the date never changes from the English date of 14th January. It is the day when the Hindus believe that the Sun god begins ascending to the Northern Hemisphere.

The Puranas say that this is the day when the Sun-God visits the house of his son Shani, though the son and father do not get along nicely. So this is day has an important significance of father son relationship.

It is also said that this the day when Lord Vishnu ended the terrorism of the Asuras and buried their heads under the Mandar Parvat. So this day also stands for the end of evil and begins an era of righteousness.

In Uttar Pradesh this day is called “Khichdi”. Taking a dip in the Ganges is thought to be auspicious on this day. The Magh Mela is celebrated during this time of the year in Prayag, better known as Allahabad.

In Maharashtra and Gujarat it is celebrated as Sankranti. Sweets made of sesame seeds and jaggery are distributed among families. Married women are invited to their relatives’ houses and are offered utensils. Especially in Gujarat kite flying is a marked for this day.

Lahari is celebrated in Punjab where families gather around a bonfire and throw in sweets, sugarcane and rice. The next day of Lahari is Maghi. This day is marked with the famous Bhangra dance in Punjab.

Bihu festival of Assam is celebrated on this very day.

Bengal sees a huge swarming of devotees from all over India and also abroad to take a holy dip at Sagar Islands, where the Ganges meets the Bay of Bengal.

Andhra Pradesh celebrates it as a four day festival. The Telugus call it the Pedda Panduga, naming each day as Bhogi, Sankranti, Kanuma and Mukkanuma respectively.

As mentioned above, almost every state of India has its own way of celebrating this festival. It is the day of celebration and bringing home the newly cut harvest from the fields.

Every year my mom prepares different kinds of sweets all made of rice or rice flour. So this time I thought of celebrating it in my way, with you all.

Prepare anything where the main ingredient is either rice or rice flour. The preparation can be vegan or non-vegitarian, depending upon your choice. You can also take some idea from the following recipes.

khichudi patishapta chickenbiriyani chaler-payesh2 lemon-rice

Send in your entries to bengalicuisine@gmail.com with the Subject as “Harvest: The Festival of Rice”, with the following details.

  • NAME:
  • BLOG NAME:
  • BLOG URL:
  • POST NAME:
  • POST URL:
  • Attach a picture of the preparation in jpeg, jpg

The last day for receiving all entries is 31st January 2009. No late entries will be entertained. I’ll post the round up on 2nd February.

harvest-the-festival-of-rice

Feel free to use the event logo, and put a link on your blog for this event. If you want to send any old posts then please update it with the event logo and a link back to this announcement.

Those of you who don’t have a blog, send in your recipe along with a photo of the dish to the above mentioned e-mail id.

It would be nice of you if you can also add your memories related to this time of the year, also post photos if you have decorated your house for the event.

There is no limit to the number of entries you can send, so put on your aprons and start preparing.Happy Cooking and Happy Eating.

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Posted in Breakfast, Desserts, Dinner, event, More to rice, Niramis(Vegetarian) | Tagged: , , , , , , , , , , , , | 26 Comments »

Dimer Tarkari/ Egg Curry

Posted by Sudeshna on January 3, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I wish all of you have a great vacation, and the New Year brought more joy to all your lives.

Here in India the only two of vacation in winter are Christmas and New Year, and so there is no bypassing the daily routines. Each night I think of the easiest ways of cooking things. Last night, it was the turn of eggs to be cooked in an easy but tasty way.

Serves 4

Ingredients:

Eggs (Dim): 4

Potato (Alu): 2 medium sizes , cut into quarters

Onion (Peyaj): 1 medium size, chopped finely

Ginger- garlic paste (Ada-rasun bata): ½ teaspoon

Garlic (Rasun): 3-4 cloves

Garam Masala: ½ teaspoon

Chili powder (Sukhno lankar guro): ¾ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Preparation:

  • Boil the potatoes and eggs for 10 to 12 minutes, or till the eggs are hard boiled
  • As the eggs are boiled, take out the shells and keep aside
  • In a wok heat half of the oil and fry the eggs and potatoes separately. Do not over fry, just fry till a golden layer is formed over the eggs and potatoes. Keep aside
  • Pour in the rest of the oil in the wok, and sauté the onions
  • Throw in the garlic cloves and ginger garlic paste to the sautéed onions and fry for 1 minute over medium flame
  • Add the spices excepting garam masala and fry for half a minute more
  • Pour in 1 cup of water, or if you want more gravy then pour more
  • Let the curry gets cooked and thickened
  • When the curry is of your wanted consistency carefully drop the eggs and cook for 2 to 3 minutes
  • Sprinkle the garam masala and take it out of flame

dimer-tarkari

Egg curry goes well with rice, paratha or roti. So, have it as a side with anything of your choice.

I love the smell of mustard oil, and so use it for making curries, those of you who don’t like it can also try preparing with sunflower or vegetable, in that case any oil of your choice.

Check for more updates here, till then Happy Cooking and Happy Eating .

Sending the recipe to Original Recipes – Monthly Round-Up Event hosted by Culinarty.

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.

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Posted in Dinner, Egg, Side dish | Tagged: , , , , , , , , , | 3 Comments »

Roadside Tadka

Posted by Sudeshna on January 2, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

I have posted this recipe before but its for Srivalli that I am posting it once more to participate in the event hosted by her.

Serves 2

Ingredients:

Green Mugh dal: 150gms

Tomato: 2 medium sizes

Onion (Peyaj): 2 large ones

Garlic (Rasun): 7 or 8 cloves

Kasturi Methi (Fenugreek leaves): 1 tablespoon

Green chili (Sukhno Lanka): 3

Turmeric powder (Halud guro): 1 teaspoon

Sunflower Oil (Saada tel): 2 tablespoons

Salt to taste

The Ingredients

The Ingredients

Preparation:

  • Soak the mugh dal for about an hour.
  • Pressure cook for at 2 to 3 whistles.
  • Drain the excess water out of the dal and keep aside.
  • Cut the onions in square pieces, and the chilies into small ringlets.
  • Heat the oil in a shallow wok.
  • As the oil gets heated throw in the onions to sauté along with the garlic.
  • As the onions become tender, add tomatoes and chili, sauté for 2 more minutes.
  • Add the mugh dal, turmeric powder, salt and toss well.
  • Add little water if necessary and in between mash the dal properly.
  • Now add the Kasturi Methi to the preparation and mix well.
  • Scramble to eggs in a separate frying pan with little salt and throw in to the Tarka preparation.
  • Take it out of flame as it gets dried up.
Tarka with roti, curd and onion

Tarka with roti, curd and onion

It tastes best with roti or paratha and a little bit of curd and onions. You can add chicken or mutton keema, or anything of your choice. Tarka also tastes good without adding any other non-vegetarian items to it. So, you can have it without any other supplementary to it. Catch you soon, till then Happy Cooking and Happy Eating.

Sending my recipe to Srivalli’s Announcing My Legume Love Affair, Seventh Helping! , the event brain child of Well-Seasoned Cook Susan .

mlla7logo

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Posted in Dinner, Egg, Niramis(Vegetarian), Side dish | Tagged: , , , , , , , , , , , , , | 5 Comments »

Christmas Cake in Pressure Cooker

Posted by Sudeshna on January 2, 2009

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Christmas is that time of the year when you make merry and go out shopping and traveling with friends and family. The chill and the dryness in the air make the whole environment to go around more to keep warm. My Christmas day this year, o I should be saying last year was a good now. The celebration started from Christmas Eve, just after I came out of my office. I went to the St. Mary’s Basilica, the oldest Church in Bangalore. The Church was decked up with white flowers all around the alter. I presumed it was to show respect to all those who lost their lives in different terror attacks all over India in 2008. That night we had good dinner at one of the well known restaurants in Bangalore and then off to St. Patrick’s Church for the grand celebration. What I have never done before, this time I was there inside the Church and sang along with many others the Christmas carols. It reminded me of those days in school. I still do remember the songs well.

Christmas day without some different things from the kitchen makes it very dull. So, after the day long hovering about from one Church to the other, I thought of baking a cake to mark this grand occasion.

The problem with baking a cake at my home is I don’t have a convection microwave oven, for that matter not a simple oven. So my only resort was my faithful pressure cooker. This was the first time I baked a cake in the pressure cooker and was quite apprehensive about the outcome till I had a bite. The cake was absolutely soft and everyone really liked it.


For one pound cake

Ingredients:


Cake flour or Wheat Flour (Maida): 1 ¼ cup

Baking powder: 1 teaspoon

Castor sugar (Guro Chini): ¾ cup

Unsalted Butter (Sada Makhon): 50gms

Eggs (Dim): 3

Clarified Butter (Ghee): 1 tablespoon

Vanilla Essence: 1 teaspoon

Dry fruits like raisins and cashew nuts, etc

Cadbury Gems for frosting

Sand for heating in pressure cooker

Preparation:

  • Add half cup of sugar to the eggs with the vanilla essence and beat well with a blender until the eggs make small peaks the blender is lifted
  • In a large bowl put in the flour, baking powder and sift thrice
  • Drop in the butter to the sifted flour and mix well with a blender
  • As the mixture gets fluffy and soft pour in the egg and castor sugar mixture and blend
  • Take a steel bowl (of the shape you want your cake to be like ) and coat it with the clarified butter well
  • Pour in the cake mixture into the steel bowl
  • Cover the base of the pressure cooker with half inch of sand, sand helps in passing the heating evenly
  • Place the steel bowl with the cake mixture in the pressure cooker, and add some dry fruits to it
  • Close the lid of the pressure cooker without the whistle
Baking in Progress - inside the pressure cooker

Baking in Progress - inside the pressure cooker

  • Let it be there on medium flame for at least 12 minutes
  • The smell of baked cake will come when it is properly baked
  • Insert a knife through the cake, it the knife comes out clean , the cake is properly baked then

Baked properly - time for frosting

Baked properly - time for frosting

  • With a knife scrap the sides of the steel bowl and invert it over a plate
  • Frost it in whatever way you like; I frosted it with castor sugar and gems.

x-mas-cake

Baking a cake without an oven was really a good experiment, and loved it more when the outcome was sweet and good looking. Check for more updates on this page till then Happy Cooking and Happy Blogging.

Sending it to Baking For Beginners – put on those mittens!! hosted by Vandana.

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As the winter we can’t just think about anything else other than cakes, so sending the Christmas cake in pressure cooker to Winter Treat ‘ Event hosted by Trupti .

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To Purva for her Christmas Feast Event

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And here the cake goes for Sweet series – Baked sweets & chocolates hosted by Mythreyee

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Posted in cake, Egg | Tagged: , , , , , , , , , , | 3 Comments »