In most Kolkata homes winter day refrigerators are stocked with a steel box filled with this rich green pasty peas mix. I reckon some of the steel has been replaced by Tupperware but the heritage of the peas puree continues. Another heritage that continues in Kolkata which I find rather refreshing is that people still drop in unannounced adding to the everlasting romance of the city. And they are not disappointed because with a cup of tea there is a magical serving conjured up of "motorshutir kochuri" aka "matar ke puri" aka "fried bread stuffed with peas puree"....
So, Bengalis, I know you do not need this recipe. All others, please do stock up with this stuffing and enjoy your winter breakfasts and make the kiddy lunchboxes healthy and interesting. Peas are loaded with good vitamins and remember to inform your kids that peas are botanically regarded as fruits because they have seeds. I just love this little trivia.
For the recipe, I used 2 kilos of peas and shelled them. Then I blended them with 2 green chillies and 1 inch of grated ginger in the mixer with only half a cup of water. Allow the puree to be a bit coarse and not too pasty. In a warm wok, add 2-3 tbsp oil. In the warmed oil add 11/2 tsp asafoetida and 2 tsp cumin powder. In a bit add the peas puree. Keep stirring at medium heat. In 5 minutes or so, add salt and red chilly powder to taste. I also add a smallish dash of sugar. Now the trick and the hard work is to keep stirring until the puree is cooked and takes on a dark olive colour. If you taste it you will not feel a raw taste. This means you are ready. I would advice about 15 minutes of stirring time. If you are mad at someone put that person on the job. Allow the puree to cool.
In little wheat dough balls, make a well. Spoon in a chunk of the puree. Close the opening with the help of the dough sides. Roll them out into rounds. You can either deep fry them or pan roast them. While pan roasting them you may add just a dash of oil to lend a tasty glaze. Okay honesty blaze...we cheeky Bengalis make our dough with white flour but then they say Digene sells the most in Kolkata!!! Enjoy!
Flat beans are almost always cooked and eaten in their pods. They are also known as Helda beans or Romano beans. Because this recipe is a Bengali recipe I am sharing the Bengali name which is "Sheem" and because I am a Mumbaikar I am sharing the local name which is 'Papri". This recipe is a beautiful one. It is almost artful. Like an Adele song. Its uniqueness is in its rarity. Its beauty in its body. And its spunk in its nuance. I am also very happy to cook the nice and broad beans because they appear in winter, a simple seasonal pleasure slowly disappearing from us with raw mangoes appearing most of the year this year....
I take about 250 grams of broad beans, wash them well, remove the thin thread at the edges. In a warm wok in about 1 tbsp warm oil, fry the beans till the colour turns shining medium to darkish green. So it needs about 4-5 min of frying and tossing. Next shell a handful of peas, say about, 15 odd pods. Make some yellow or white mustard paste. While making the paste add a dash of salt and half a green chilly to alleviate the bitterness. Add half a cup of water to the mustard paste.
In a warm wok, add 11/2 tbsp oil and allow it to warm. Now add 1 tsp Nigela seeds and 2 whole green chillies. In about half a minute add the mustard paste. Stir in medium heat for 2 mins. Next add the peas and cook for another min. Time for the beans. Stir. Add salt to taste and a dash of red chilly powder for spice. Lid the wok. Reduce the flame. The beans will take about 7 minutes to cook. Ensure that they retain their crunchy texture. Once in a while remove the lid and stir. If you feel there is less gravy add half a cup of warm water. This is when you are checking for cooking in the middle.
Drizzle mustard oil and sprinkle fresh chopped coriander leaves. Serve with rice
This recipe is one of my oldest recipes. I learnt most of the recipe from my sister-in-law who in turn learnt it from her cousin aunt. So,definitely it is a recipe marked with experience and memories. My contribution to the recipe is the absolute un-use of any oil whatsoever. So health watchers, you might want to binge on this one.
I take about a kg of chicken and the night before marinate it with 300 grams of yogurt, salt to taste and 11/2 tbsp pepper powder.
On the day of making, you bring the chicken in its marinade at room temperature. Now I am sharing 2 versions. If you are cooking for a party you at first take 11/2 tbsp oil in a wok and allow it to warm. If you are cooking for your family for a regular day just warm a wok well. The rest of the recipe is common to both the processes.
Next you add 1 tsp Fenugreek seeds and 2 whole dry red chillies. Allow the seeds to sputter in the heat and the chillies to turn brown. Now add the chicken along with its entire marinade. Stir well. Cover with a lid and keep at medium low flame. Every now and then take off the lid and add a level tsp of pepper powder. Continue this till the chicken is soft and cooked and the colour takes on a silver-gold shade. There will not be much gravy but there will be a sauce for your flat bread/pao/paratha to dab into. The chicken is tangy, peppery and juicy. You will enjoy a healthy dish guilt-free. And guess what, Fenugreek seeds help in weight loss. Well, google says Fenugreek has 15 medicinal benefits! So, enjoy!
Ever thought of upgrading the Vitamin A in your body with chillies? Chillies are spicy, kicky, sharp, unnerving, amazing, not so amazing, interesting, red, uplifting, nerve-racking and yes nutritious. They help as migraine relievers. They help in digestion. They act as antioxidants. They reduce blood sugar levels. They improve heart health.
Chillies are also entertaining. Their mere presence takes a dish to another level of deliciousness. Ever wondered why SRK and spouse have called their company, "Red Chillies Entertainment'?
Another thing which is entertaining is our friends, Madhulina's and Sumantra's home and their parties. A teetotaler Sumantra always magically fills up every glass in the room. And Madhulina keeps coming back with plates full of gorgeous and eclectic food. Every single time it is time beautifully spent. ( PS - English is indeed strange. The word teetotaler is with a tee and not a tea...? Actually, abstinence from alchohol has nothing to do fondness with the beverage)
This 10th, we celebrate 'Kaali Puja" at their home and I sampled this mutton there. It just blew me away. M generously typed out the recipe the next morning and the following weekend I re-created the mutton and might I say with absolute lack of modesty that I also blew my guests away. So here you are.
For a kilo of mutton with bones, you will need a kilo of onion. Chop the onions roughly. make about 2 tbsp of ginger-garlic paste. Next take about 12-14 dry red chillies, chop 6 in 3 parts with a pair of scissors and keep the rest whole.
In a pressure cooker, warm about 2/3 tbsp oil or ghee or half and half of both. Add 5 pods of split green cardamoms, 6 cloves and about an inch bruised stick of cinnamon. Once they sputter a bit, add the paste and toss for a min. Time for the chillies, one toss and add half the chopped onions. Please do not stir this or anything any further. Next goes in the fresh mutton and post that the balance onions. Lid the cooker and allow 2 whistles to blow in your kitchen. Switch the flame off.
Once the cooker is released on its own of its vapour, take off the lid. switch the flame back on. Add salt to taste. Now in medium heat keep on reducing the liquid which has got created in generous volume till now. Toss once in a while. The mutton will start to get tender. Once the gravy is thick and more like coating the mutton, I added a tsp of freshly ground pepper but this step is optional as the original recipe did not include this step.
Enjoy with 'parathas' or flat bread. Thanks M.
Yes, it is number 100. It has taken me longer than planned to reach this milestone. But I have found a reasonable excuse for this delay. That there is a time for everything, and things happen when they are supposed to. Please let's not call this procrastination but call it perfect timing.
Simple is beautiful. This recipe stands for that. No toiling time required at all.
I took about half a cauliflower and a medium sized broccoli. Snipped to have florets with a bit of stem. Washed well. Steamed for 5 mins in medium heat in salt water. Drained the water out.
An hour before, you need to take a 400 gm tub of yogurt and hang it in a muslin cloth. Back to the present. Now with a fork gently soften the yogurt. Mix 3 tbsp grated cheddar cheese, 2 tsp chopped parsley, 1/2 tsp chilli flakes, 1/2 garlic salt (use normal salt if you don't have garlic salt) into the yogurt. Now gently mix the florets in this sauce. Sprinkle some more grated cheddar cheese and parsley and bake till golden. I kept it at 150 degrees for 20 min. But it depends upon your oven.
Dig in and prove Mark Twain wrong. Didn't he say, "Cauliflower is nothing but a cabbage with a college education'?
The word squid is a dialectical variant of the word 'squirt'. Now isn't that interesting because the squid like the octopus releases ink. Squid ink is used to create some absolutely delicious pasta and risotto dishes. So the concept of squirt and ink kind of makes compatible sense, right?
I personally enjoy squid more than prawn. I met Annu the other day and she said she eats squid but does not enjoy prawns. Well, greedy me eats both. But I would pay a quid for a squid more willingly. I have been introduced to squid only as an adult. The only risk is poses is that it can become quickly rubbery if one bit over-cooked. It is really always a close shave for me and that is a make or break for the dish.
Tulip once cooked this stuffed squid roast for us. It has been some years since then. I have been wanting to make it but somehow just never got around to doing so. Maybe I was apprehensive that like all things Tulip does, I would only be able to perform at a sub level than her. Like her name, T as I often call her is synonymous to pretty perfection.
Courage I have gathered. Stuffed squid roast I have made. And outstanding it has turned out. Now I am craving to share how.
When you buy the squid, request the fish monger to take out the insides from the white opaque drum shaped body. You must take both the torso and the tentacles back to you kitchen. Now wash well.
Firstly, marinate the body with salt and turmeric and set aside for 2 hours or so.
Next, chop all the tentacles finely. Similarly chop onions. The original recipe did not require this, but I also finely chopped a few pods of garlic and grated a bit of ginger. In warm oil, allow the onions to caramelise and then add the ginger and garlic. In about 2 min you need to add Rechaeido masala. You can use a store bought one or beg your Goan friends to give you some. Toss the onion, ginger and garlic well and add the chopped tentacles. Season with salt. Ensure the Rechaeido masala is not pre-salted. Cook for 4-5 mins in medium flame. Take it off the heat and allow it to cool.
Now stuff the squid body with the above thick puree/paste you have made. The squid will look like an oblong drum. Seal the top opening with a toothpick. Now in a warm pan, add a bit of chilly oil. Place the squid gently and pan roast on all sides for a min each. That is it. You have created magic. Enjoy and plan to make it soon again!
Cherry tomatoes and Indian cooking- not terribly compatible, not yet though not that it has never been seen. Neha from The Traveling Spoon recently spoke of an Indian 'dal' (lentil curry) that she had enjoyed hugely which was flavoured with cherry tomatoes. Intrigued and provoked, I have been dwelling on the thought ever since. While reading up I found that cherry tomatoes are an admix of wild-currant tomatoes and domesticated garden tomatoes. Though we have seen yellow ones, green ones, red ones, round ones, oblong ones, we, well atleast I, have never seen black ones. Yes, they do exist too.
I had some Tilapia in the freezer. I have heard that some speak poorly of the Tilapia, but I am a fan of its soft flesh. Tilapia fish normally swim in lakes and ponds, even in brackish water. Not really a fighter in the sea, our Tilapia, maybe because it is so sweet. Ha!
Well, so here is the recipe for a quick to cook and delicious to eat Tilapia gravy with cherry tomatoes. I hope you have some Goan fish masala in your larder...
Wash and clean the fish well and cut them into half. Next marinate with salt, turmeric, chilly powder and gently coat all over. Set aside for an hour. Then in mild warm oil in a pan, lightly fry on both sides.
For 4 pieces of fish, now 8, you will need 3 onions. Make a coarse paste. In warm oil lightly caramelise the onion paste. In 2/3 minutes, add 2 tbsp of Goan fish masala and cook in low heat. Sprinkle a bit of water to prevent from burning and keep stirring. Add salt to taste. Now add about a glass and a half of hot water and allow the gravy to come to a bubble. As soon as you see the simmer add a handful of cherry tomatoes and immediately add the fish pieces. You will see a lovely red golden gravy with some gorgeous reds bobbing all over. If you enjoy a bit of spice you can pop in a couple of shining green whole green chillies. In about 3 -4 minutes, ladle out fish with gravy and tomatoes onto brown rice and dig in!
