This blog is about my food-mood swings. A tribute to my ma, dida and didubhai (mother and grandmothers)- even the most simple dish becomes 'lajawab' when prepared by them.
I love to cook something different, innovative yet simple with all the regular and easily available ingredients. Then I felt somewhere the recipes should be noted down as I started to forget them. So is the inception of this blog.
Kolkata trips are always hectic,
travel and foodie trips, a real stress buster. Though this time the visit was
too short, only for 4 days, still we managed to have some delicacies. As this
was a festival time, and mostly covered by Pujas, so the percentage of Bhog (puja
offerings) from different temples and sweets were top in the list. Both of us
miss such kind of Bhog as well. See this
Kali puja offering from Lake Kalibari is really tempting. Isn’t it?
Bhog from Lake Kali bari
Next is the sweet tales. Now, that Balaram Mullick and Son’s have an
outlet nearby our place, so my boudi (brother’s wife) was keen on making us
taste almost all their delicacies. I really do not care about weight gain when
I am at this City of Joy. Thus, in 4 days we have tasted almost all the
signature dishes of Balaram Mullick, ranging from baked mihidana (a type of
sweet made up with besan mixed or gram flour, ghee and water), Baked doi (sweet
curd), Baked Sandesh, Choclate stuffed Sandesh, Baked Rashogolla and what not.
Among all these I loved Baked Rashogolla and Baked Doi. O they were just
heavenly. This one is from BMS.
Baked Rashogolla: Balaram Mullick and Son's
Back in Pune, I was craving for
those sweets and believe me I went to that extent to enquire for their franchise
in Pune. But no, they didn’t answer. After a 15 days break, it was little
hectic to settle down. So I rarely got time for any experiments. But in the
back of my mind baked Rashogollas were very much present. This Tuesday was my sis-in-law’s birthday and
she will be moving for long term to Boston, next weekend. We planned to
celebrate her birthday. And that was when I thought of making these baked
Rashogollas for her birthday (dear sis is usually part of all my experiments).
According to the plan I made the Rashogollas a day before and baked them on Tuesday
afternoon after returning back from work.
The entire process took 1-1.15
minutes. The attempt was successful. Everyone liked it and both my daughter and
my husband said that it is as delicious as the original. Hmmm….loved both the
sweet and the compliments.
Here comes the recipe. I will not
give the recipe of the Rashogollas as it is already there in my blog. I will
only give the process of baking.
pieces (you can use tinned or the readymade ones as well)Condensed milk
1 can1 litter full
cream milkHalf cup waterCardamom drop(2-3
for making the milk sauce:
a thick bottom pan and boil the milk to reduce it to half.Add
the condensed milk to it and stir to avoid burning from bottom.At
this point add little water.When it is thick remove from heat.Allow
this to cool.
after the sauce cools down it will become a little thicker. So remove it from heat before it reaches to
your desired thickness.
the sugar syrap from the rashogollas and dip them into the milk sauce. Place
them in the baking bowl.The
rashogollas should be fully covered in sauce. You can pour the extra sauce from
2-3 drops of cardamomPreheat
the oven and bake the Rashogollas on the top rack. When you find the top layer
brownish, the process is complete. I baked in 250 degree for 30 minutes. Let
them cool down and then serve.
This time Ganpati Utsav celebration
was again big and a memorable one. In our society the function is for 7 days,
the first and the last day being the grand one. Each day we have morning and
evening aarti where one nominated resident takes the responsibility for
Ganeshji’s bhog and aarti for one morning or evening. Evening aartis are followed
by different events and activities. 7 days of fun and excitement, busy and time
management- a most awaited event of the year.
This time I had the responsibility
of the aarti and bhog on the first day of the puja, i.e., on Ganesh Chaturthi. For
the first time I have made Prasad for 100 people- coconut-semolina laddu. It
was finished then and there and appreciated but I could not taste any as I was
busy in distributing them and when I finished I found all the boxes empty. Even
though I could not taste it but I was happy that everyone liked it.
Now, the recipe
– 1 kg Grated
Coconut- 1 kg Sugar
– 1 kg Ghee:
½ L (optional) A
pinch of salt A
pinch of camphor powder Cashew
and raisins to decorate
I have given the ingredients for 100-120 pieces but you may not make in such an
amount. Just remember the quantity of semolina and coconut should be the same,
sugar should be at least half of the added quantity of semolina and coconut,
i.e., I have taken 1 kg each both semolina
and coconut which makes them 2 kgs, so the quantity of sugar is 1 kg. Anything
less than this will be difficult to bind.
Method Heat ghee in a
deep bottomed pan.
and coconut and keep the gas on medium flame.
Keep stirring continuously or they
might burn at the bottom.
Stir and you
will find the oil coming out from coconut. Now add sugar to the mix and stir.
Add salt and
If you are
adding milk then by this time boil and let the milk reduce to half of its
quantity. I prefer to add this as it enhances the taste.
Now you will
see that the sugar is melted and the mixture started to bind. Switch off the
gas before it become too hard.
Now take water
in a bowl and wet your palms. Take a small quantity of mixture (as per the size
of the laddoos) and shape them round. You can decorate them at the top with half
cut cashew and raisins.
Some days back
I was just counting about how long I am out of Kolkata. Oh…15 years now!!! in Mumbai and Pune. And in these 15 years I have been in love
with these cities. Yes, I miss Kolkata, how can I ever forget my Tilottama
city! But both Mumbai and Kolkata have made places in my heart. By now I can
understand and speak Marathi, I wait for the Ganpati utsav, love to watch
Marathi Theater and of course the Maharashtra cuisine. Goda Masala, abundance
of groundnut and dry coconut, the kari patta flavor though very different from
our Bengali cuisine but very tasty. Thus, I became fond of chawli, thecha,
missal, bangi, bhindi masala and mostly all of the dishes so much that now
along with Bengali, Bihari recipes,
Maharashtrian dishes are also fondly and frequently made at my place.
I have already
shared the recipe of Bharli Wangi (Stuffed Brinjal). Now today it is
50 gms matki/mat beans
10 gms Bengal gram
10 gms dried green
1 medium onion
(as per your tolerance) finely chopped
Garlic Paste 1
oil 2 tbsp
Salt as per
Powder as per taste
Sugar ½ tsp
Goda Masala 2 tbsp
powder (optional) 1 tsp or as per choice
jeera and mustard
Kari patta and
coriander leaves for flavor
Wash the pulses
thoroughly and soak them overnight.
Take them out
of water after being soaked and wash again and dry.
Goda masala or you can buy the readymade one. I make this along with some of my
neighbours together at the end of summer for the whole year and use it for
Heat a pan and
add the whole spices and kari patta.
chopped onion and tomato and fry till light brown.
Add the garlic paste, green chillies, salt and
Now, add the
pulses and all the spices including the dry coconut powder. Mix well and cook.
You will get a
nice flavor of the mixed spices and see the oil coming up.
Now add water
and pressure cook with 2 whistles.
Wait for the
cooker to open. Check for salt and if the gravy is too runny dry it till your
Garnish with Coriander
You can also garnish
with finely chopped onions and sev. Add some lemon juice.
This time I
have visited my blog quiet after a long time. It is not that I had taken a
break from cooking. I cook as per my mood (Yes, I am a terribly moody person).
Often I clicked the pictures of the dishes and also often I could not. Just
like last night. I made a brinjal dish but before I could take a photo all
of us gulped it. No, today I will not talk of that. May be after a few months
or whenever my mood allows I will add that recipe.
Many a times I
have mentioned that all my dishes are simple and I am an amateur cook and a blogger. I write the recipes for me-like people, who started cooking late and/or cooking became a passion of late. It
will be really encouraging for me if you leave a comment after trying or
reading any of my recipes.
Today, I am
back with a mushroom dish which I had made 2-3 months back. This is loved by my
daughter and her friends and also our friends. So, here for you is Fried Mushroom with Garlic.
button mushroom 8-10 Crushed
Garlic Cloves Garlic Paste 1
tea spoon Salt as per
taste 1 Tbsp butter Crushed black
Pepper as per tolerance (optional) 1 tsp lemon
Place them on
a kitchen tissue and pat them dry.
In the mean
time crush the garlic cloves and black pepper if you do not have them ready.
Heat a pan.
Put butter on it and then the garlic paste.
mushrooms and add salt.
Keep the flame
high and stir.
Do not cover.
Remember mushrooms tend to leave water. So you should be careful that they
should not be overcooked, since this is a fried dish.
water gets dried add crushed garlic and stir.
The dish is
complete when the water is completely dried and the mushrooms are crispy. You
can check for salt and add some more if needed. If not required you can turn
off the gas.
crushed pepper. Add and mix lemon juice if you like it little tangy.
A very good, healthy
and less time consuming side dish or finger food which you can serve at kid’s
party as well. The crisp and tangy taste is liked by all age group.
This weekend I
tried raw jackfruit kofta. This is the time when you get these vegetables like
raw jackfruit (kathail) or stripe gourd (parwal) and both are my favourites.
Every time whenever I bring jackfruit, I usually go for the plain sabzi. This
time I thought of making koftas. These vegetable delicacies remind me of my
dida’s recipes, simple yet lajawab!!!
is quiet time consuming, so I had chosen the weekend. With Kofta I had made veg
biriyani accompanied with simple dahi raita.
many times with many of us when some pure vegetarian guests are invited and we
wonder of what to make or something new to make to avoid the repetitions. This
dish is one of such kind which serves as a full royal meal. So here the recipe
Jackfruit 1 Kg
100 gms chana
2 green chilly
2 onion medium
½ tbsp Turmeric
1- 1/2 tbsp jeera powder
1 tbsp dhaniya
powder as per tollerance
1 tbsp ginger
1 tbsp garlic
Salt as per
Sugar as per
Oil to fry the
½ tsp garam
Few drops of
Soak chana dal for 2-3 hrs
Jackfruit into small pieces. (I usually get this peeled off from my vendor. If
you have to peel this then refer to my earlier post (https://www.blogger.com/blogger.g?blogID=72189134158661279#editor/target=post;postID=6041779103784091833;onPublishedMenu=posts;onClosedMenu=posts;postNum=15;src=postname)
potatoes and cut into halves
the jackfruit pieces, potatoes and the soaked chana dal with a pinch of salt
and turmeric. Do not overcook. I had cooked with 2 whistles.
get cooked, finely chop onions and the green chilies.
pressure cooker, after it cools down and pour the steamed vegetables in a sieve
to drain the water.
Heat oil in a
pan. Put the finely sliced onions and the green chilies and fry them till
Add all the
spices one by one and the garlic and the ginger paste and let the spices be
spices are well cooked (this you can ensure when you see oil coming out) add
the mashed vegetables and mix them continuously.
When you see the mix is completely dry remove it from heat.
Now, make kofta balls out of this mixture. If you find the binding is not enough, you can add besan to this and mix well.
1 big tomato
1 tbsp Turmeric
1 tbsp jeera
1 tbsp dhaniya
powder as per tollerance
1 tbsp ginger
1 tbsp garlic
Salt as per
Sugar as per
Mustard oil or
Cumin seeds and Bayleaves/ tejpatta for seasoning
½ tsp garam
Few drops of
2-3 cups of
If you are
using potato then cut it into medium cubes.
Heat oil in a
pan. Temper with whole Jeera/Whole Cumin seeds and Bayleaves/ tejpatta.
potatoes with ½ tsp of salt and turmeric. When the potatoes turn golden remove
them from the oil.
chopped onion and tomato and fry till it is soft.
meanwhile, in a small bowl, mix all the spices and the ginger, garlic paste
with half cup of water.
Add this paste
when the onion gets light brown in colour. Add ½ tsp of sugar and continue to
cook till the water dries up and oil releases.
Now add 2-3
cups of water. Let the water boil for some time. You will have to add the fried
potaoes at this stage if you are using them. When you feel the consistency of the gravy is alright
remove it from flame.
As the kofta balls will soak the water so it is important
to leave this gravy a little runny.
Now add the
fried koftas and add ½ tsp of garam masala and Ghee. Keep this covered for some
time to allow the koftas to soak the gravy.
Be careful while serving as the
koftas are now soft. Serve with roti, paratha, steamed rice or Biriyani.
Yes, I am back. It was a very
hectic time. Even though sometimes I cooked something different from everyday’s
routine but could not pen them down. In this period, I really did not indulge
into anything very complex. Oh! Ok, now if somebody is reading this or reads my
blog regularly, knows that I really never go for complex things.
Most of the blogs and food groups
are featured with saliva tempting photos of different matured, complex food
items. Both the picture and the recipe describe its intrinsic quality. It also
defines the expertise of the writer as a cook and a photographer.
But I am an amateur cook and a
poor photographer and equally a poor writer. Neither of these are my expert
areas. As I mentioned in some of my earlier posts, that it is
R who inspires me to cook. Before she was there in our life I hardly cooked.
But now I just love to response to her demands. I wait for her reactions. And
what a 3.5 year old girl can ask for! so, mostly my dishes move around
different types of sweets and simple veg and non-veg items. I write down these
recipes so that I do not forget them and also for people like me who are not
expert cooks. I believe there may be at least
one in the audience, who is like me- a little bit of kitchen-phobic, not
that passionate of cooking, yet has to cook.
It was during my college days, I was watching
Sanjeev Kapoor’s Khana Khazana, once. That day SK was teaching how to cook
bottle-gourd (lauki). I was with one of my very senior friend. I was surprised
to see SK teaching that lauki dish which Ma used to cook at least once in a
week. I expressed it to my friend. Now, my friend who had just started her family
life a year back, said me that even these are needed for the first time cooks. However,
I was not convinced till I faced the situation. I would really be very happy if
my recipes are useful to anybody.
Today the recipe that I will
share with you is a sweet dish. 15 days back once when I returned from office,
my daughter asked me to feed her with luchi (puri) and suji (semolina) and payesh
(kheer). It was already 8 o’ clock. R does not want any vegetable with luchi
but the husband man needs. So, altogether 4 dishes within 45 minutes- prepare ata
for luchi, peel vegetables and cook, suji and kheer. No, that was not possible.
So, I decided to club suji and kheer into one and came up with semolina kheer
or sujir payesh, one of my childhood favourite, Ma used to cook very
frequently. Here’s how I did.
Milk 1 ltr
1 cup (50-75 gms)
1 cup or as per taste
pinch of salt
milk 4-5 tbsp
leaves, cardamom powder
In a deep
bottomed pan take semolina and dry roast till its golden (approx 5-7 minutes).
Keep stirring continuously or it might burn at the bottom.
Boil the milk
and divide it into 2 equal shares.
Take out the
semolina and soak it in one part and keep apart the other share. Soak the
semolina for at least 20 minutes or it softens. After 20 minutes, if you see
that it has soaked all the milk then slowly add some warm water to it.
Now add heat
the pan and add ghee. Add the bay leaves and the green cardamom. Add cashews
and fry till golden.
Now add the
soaked semolina. To this one by one add the sugar, pinch of salt, condensed
milk and the raisins. Add the separated milk slowly.
Mix well with
a heavy spatula and cook in a low flame for 5 minutes. Add the cardamom powder.
Remove it from
heat. Remember this will thicken after being cold. So, remove it little watery.
All the 3 of
us love prawns. I make it too often with many variations. Some are pure Bengali
dishes and some are just fusions. This time it’s a type of Chinese preparation,
but really not observing all the Chinese cooking norms or using all the Chinese
cooking ingredients. This is a readymade version for working mothers. This goes
well with roti or Chowmin or any kind of fried rice.
before you- another dish of prawn- Chili Prawn (my version)