Thursday, 12 September 2019

Papoder Jhal Kasundi Diye 


Papoder Jhal was one of the popular dish in our house, made by my mother on a vegetarian day. It was one of my father’s favourite dish. Another dish loved was Papoder Dalna. It’s a simple and a quick ghoroa ranna (simple home cooked dish). Urid dal Papad is used to make this dish. My Ma used mustard seed paste ground with green chillies instead of Kasundi. I have used home made Aam Kasundi, it can be made with store bought Kasundi. This dish is eaten with hot steaming rice during lunch.

Ingredients
6 Pieces of Urid dal Papad cut into halves
1 medium size Tomato cut into wedges
2 to 3 Green Chillies slit
1 tbsp of chopped coriander leaves for garnishing
1/2 tsp Nigella seeds / Kallonji
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Aam Kasundi or 2 tbsp Mustard paste
1/2 cup Mustard Oil for frying the Papad






Method
Take oil in a wok. Let it heat up. Reduce the flame and fry the papads and keep it aside. Leave 2 tbsp of oil in the wok and remove rest of the oil. Add the nigella seeds. Let it crackle. Add the tomato and the green chillies. Sauté for few seconds. Add the turmeric powder and salt. Continue to sauté for a minute more. Add the Aam Kasundi, stir and sauté for 1 minute or the tomato becomes little soft. Add 3/4 cup of water. Let the curry simmer for a minute. Add the fried papads, continue to simmer for another minute. Switch off the flame. Sprinkle chopped coriander leaves. Serve the dish with hot steaming rice.

Thursday, 5 September 2019

Maacher Tel - Potkar Chorchori 



When we buy a whole big fish or a part of a big fish, generally people discard the inner parts of the fish, like liver, intestine and fats, but we Bengalis use these for cooking. We use these inner organs of the fish to make a mishmash dish by adding potatoes, brinjal and onions to it or we make Maacher Teler bora. This dish is not a known dish nor available in any Bengali restaurants.
Only a person who has eaten this dish can tell how delicious it is. This goes well with steaming hot rice.
Here I have used the fats, intestine and liver from a big Katla Fish. After cooking, eat the dish the next day, it taste even better.

Ingredients
150 grams of the Fish Fats, Liver and Intestine washed,  cleaned and cut into pieces
2 medium size Potatoes cut into small cubes
2 medium size Onions sliced
1 Brinjal around 200 grams cut into cubes
2 to 3 Green Chillies slit
1 tsp Garlic paste
1 tsp Ginger paste
Salt to taste
1 tsp + 1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Red Chilli powder
4 tbsp Mustard Oil




Method
Add 1/2 tsp turmeric powder and salt into the fish fat, liver and intestine. Mix all the ingredients well. Take a wok, add the mustard oil, once the oil is hot, add the fish fat, liver and intestine into the oil. Fry it until brown in colour. Be very careful while frying these fish organs as the oil tends to splatter and you can get burn. Remove the fish fat, liver and intestine and keep it aside. In the same oil add the onions and the green chillies. Stir and fry the onions for a minute. Add in the potatoes and brinjal. Stir and continue to cook on a low flame for 2 minutes. Add the garlic and ginger paste. Stir and continue to cook for another minute. Add the salt, turmeric, cumin powder and chilli powder. Stir and cover the wok. On a low flame let it cook, stirring the ingredients occasionally. Once the potatoes are cook, add the fried fish fat, liver and intestine. Stir and continue to cook for another 5 minutes. Switch off the flame. It taste best when eaten the next day. Serve it with hot steaming rice.

Saturday, 17 August 2019

Kosha Mangsho


This is a very popular traditional Bengali dish cooked on special festivals and occasions... 
The mutton has to be well marinated, it’s ideally marinated overnight in the refrigerator, but minimum 4 to 5 hours of marination is a must.
The mutton is sautéed and slow cooked for an hour or two. It’s is called Koshano in Bengali and hence it’s called Khosha Mangsho / Bhuna hua Mutton. The gravy is rich and dark brown in colour. 
Normally no water is added for cooking this dish, but incase the gravy dries up while cooking then add little water as required.  This dish is served with roti, luchi or porotha.


For Marinating the Mutton 
Ingredients 
1 kg Mutton pieces 
2 Onion and 4 Green Chillies ground into paste
1 tbsp Ginger and Garlic paste
Salt to taste
1 tsp Turmeric powder
1 tsp Coriander powder 
1 tsp Cumin powder 
2 tsp Red Chilli powder 
1 tsp Bengali Garam Masala powder
1 cup Curd
1/4 cup Mustard oil



Method 
Mix all the above ingredients well and let it marinate overnight in the refrigerator or at least marinate the mutton for 4 to 5 hours minimum.



For the Kosha Mangsho 
Ingredients 
Marinated Mutton 
2 to 3 Medium size Onion sliced 
1 tsp Ginger and Garlic paste
Salt to taste
1 tbsp Sugar 
1 tsp Bengali Garam Masala 
4 Green Cardomom 
4 Cloves 
2 small stick Cinnamon 
6 to 8 Pepper corn
2 to 3 Bay leaves 
1/2 cup + 2 tbsp Mustard Oil 
2 tbsp Ghee



Method
Take a pot, add 1/2 cup mustard oil and let it heat. Reduce the flame, add cardomom, cloves, cinnamon, peppercorn and bay leaves. Let the whole garam masala crackle. Add the sliced onions. Sauté and let the onions cook until light golden brown in colour. Add the salt to taste and sugar. Stir for a minute. Add ginger - garlic paste, sauté it for a minute.  Add the marinated mutton pieces. Stir and cook on low flame for 15 minutes. Cover the pot, continue to cook on low heat for an hour, stirring the mutton occasionally. Open the lid, stir the mutton. Once the mutton is tender, add 2 tbsp mustard oil, ghee and 1/4 cup of water. Stir and continue to cook for another 10 to 15 minutes. Sprinkle the powdered garam masala on top of the mutton. Cover and let the mutton stand for 10 to 15 minutes before serving. Serve the kosha Mangsho hot with roti, porotha or luchi. 



Friday, 9 August 2019

Soya Ball Spaghetti


According to the net source, Spaghetti and meat ball was innovative in the 20th century by the Italian immigrants of New York. It’s an Italian-American dish. 
I have replaced the meat and used Soya Chunks. 



Boiled Spaghetti 
Ingredients 
Half Packet of Spaghetti 
Salt to taste

Method 
Cook the spaghetti in a pot of boiling salt water as per the instructions given on the packet. Drain the spaghetti and keep it aside. 

To make the Soya Balls 
Ingredients 
20 - 25 Soya Chunks boiled and water squeezed out
2 Bread pieces 
2 Garlic Cloves 
Salt to taste 
1 tsp Pepper powder 
1 tsp Dried Parsley
Oil to fry the Soya balls



Method
Add all the above ingredients into a grinder and grinder all the ingredients together into a fine paste. Roll out small lemon size balls.  Keep the soya balls for 15 minutes in the refrigerator.  Fry the soya balls until golden brown in colour. Remove the soya balls and keep the soya balls on a paper towel. 

To make the Sauce 
Ingredients 
2 big size Tomatoes blanched, peel the skin and chopped . 
2 Tomato puréed 
2 medium size Onion chopped 
2 tbsp chopped Garlic Cloves 
Salt to taste 
1 tbsp Sugar
1 tsp Black Pepper powder 
1 tsp Dried Basil 
1 Bay Leaf 
Fried Soya Balls
Boiled Spaghetti 
Grated Parmesan Cheese for garnish 
2 tbsp Olive Oil


Method 
Take a sauce pan, add the oil, let the oil heat up. Add the garlic, onion and bay leaf. Sauté the onion and garlic till translucent. Add the tomato purée, chopped tomatoes, sugar and salt. Stir for few seconds, add 1/2 cup water and cover the pan. Let it simmer for 20 minutes on a low flame. Remove the lid, stir,  add the pepper powder and dried basil. Stir it once more and let it simmer for another 10 minutes on a low flame. Switch off the flame and add the soya balls, stir the sauce once.


To serve the Soya Ball Spaghetti
Take a plate, add the boiled Spaghetti. Pour in the Sauce on the Spaghetti. Sprinkle the Parmesan Cheese and serve hot. 
    


Friday, 2 August 2019

Review - Ishaara


Ishaara is a newly launched modern Indian family restaurant at Palladium Mall Lower Parel started by Prashant Issar and Anuj Shah. As you enter the restaurant, the cheerful staff welcomes you with a beautiful smile on their faces and leads you to your table. The name of the restaurant says it all ‘Ishaara’. It’s a restaurant with a difference. Most of the service staff here communicates in sign languages with the customers. The restaurant hires differently able people and trains them in restaurant hospitality and provides them jobs at this restaurant. Though they have speech and impairment problems, they are people with great performance, wonderful gesture, always passionate and happy. Over all it’s was fun and a new level of experience interacting with the staff.
The teak furnitures and the lovely interiors makes the place looks very pleasant and lively. It’s an environmentally friendly place as you see lots of plants around. This place uplifts your mood.



The restaurant serves experimental, traditional Indian comforting and delicious food from across the regions with a contemporary look.


Chef’s Tasting Menu - Non Vegetarian 
This Tasting review was arranged by the The Nomad Foodie... 

To being with, we were served some Vegetarian and Non Vegetarian starters.


Sweet Potato Brûlée - The Sweet Potato were roasted and served with yogurt - the Chaat style which enhanced the flavours of the dish.


Chole Keema Samosa - This combination dish was to die for. It’s was amazing. The chole was well cooked with flavours of the Khada masala.


Tandoori Broccoli - The broccoli was well cooked and it was well accompanied with Creme Fraiche.


Dungar Chicken Tikka - The chicken was soft and it went well with the garlic yogurt and the sesame and curry patta powder chutney.


Sago Tikki - The sago tikki was stuffed with red cabbage. It was delicious, but the previous dishes over powered this dish.

The starters were followed by the main course.


Calicut King Fish Curry - The fish curry was delicious and a bowl of steamed rice is the perfect combination with the fish. 


Goan Green Chicken Curry - The chicken was well cooked and delicious.


Dal Havile - Out of the world. It was well cooked and the texture was creamy. The flavours of the masala was well blended in the dal. You can see the ghee on the dal that enhanced the taste more. 



Kashmiri Tehari - The dish was flavourful and delicious.


The main dishes were accompanied with Naan and Rogani Roti.

After all the good food, it has to be dessert..



Lemon and Pistachio Tart - The dessert was absolutely refreshing and delicious.


Gajar Halwa Crumbs was served complimentary. It was delicious and less sweet.

The best part is that you can parcel the leftovers. So zero wastage on food.
To enjoy some good things in life, you must visit this restaurant to experience the pleasant ambience and delicious food.





The Nomad foodie group left the venue satisfied and happy.

Enjoy the video of Ishaara







Tuesday, 30 July 2019

Gandhoraj Lemon Cake


We had one Gandhoraj Lemon growing at our place. So used it to make this rustic simple delicious cake for my sweet little doggie, to celebrate her 6th birthday. It’s a simple recipe without using an oven. Made this cake in a wok / Kadai. 




Ingredients
2 cups Whole Wheat Flour 
1/2 tsp Baking powder
3/4 tsp Soda Bicarbonate 
1/4 tsp Salt
1 cup Sugar
1/4 cup Vegetable Oil
1/4 cup Butter
1 cup + 1/2 Milk 
Juice of 1 Gondharaj Lebu
1/4 tsp Zest of Gondharaj Lemon
1/2 tsp Vanilla essence






Method 
Take a cup of milk and add butter into it and microwave it for 30 seconds. Remove the milk from the microwave. Add the lime juice and vanilla essence. Stir and mix the liquid. Take a medium size mixer jar. Add the sugar and grind the sugar into a powder. Now gradually add the milk and churn the mixer until all the liquid and sugar have incorporated well. 
Take a mixing bowl, add the flour, baking powder, baking soda, salt and lime zest and mix the ingredients together. Grease the cake tin and keep it aside. Take a wok, add a stand to the base. Cover the wok with a lid and on a low flame let it pre heat. Now pour the churned milk gradually in the flour mix and mix the ingredients together. Add the oil and mix the batter. Now gradually add the remaining 1/2 cup milk and form a thick batter. Pour the batter into the greased pan and tap the cake tin 3 times. Place the baking tin into the wok, cover the lid and bake for 1 hour or until the cake is brown from top. To check insert a toothpick in the center of the cake, the toothpick should come out clean. 
Remove the cake tin from the wok and place it on a wire rack to cool for 10 minutes. Remove the cake from the cake tin and cool the cake completely. This cake can be kept for 2 days outside.


Thursday, 25 July 2019

Bread Upma


This dish is ideal for breakfast or evening snacks. Upma is a common dish made in South India and Maharashtra. There are many ingredients that can be used to make Upma like Semolina, Vermicelli, Broken Wheat etc. Bread is another ingredient that can also be used to make Upma. If you have leftover bread pieces, you can use them. 

Ingredients 
5 to 6 pieces of Bread cut into small square pieces 
1 small Onion chopped 
1/4 of the Green Capsicum chopped 
1/4 of the Carrot chopped 
1/2 Tomato chopped 
Handful of Green Peas - I didn’t have 
1 Green Chilli chopped 
1 small piece of Ginger grated (optional) - I didn’t use
Few Coriander Leaves chopped 
Few Curry Leaves 
Juice of 1/2 Lime 
Handful of Peanuts or broken Cashews - I didn’t use 
Salt to taste 
1/2 tsp Sugar 
1/2 tsp Turmeric powder 
1/2 tsp Red Chilli powder 
Pinch of Asafoetida 
1/2 tsp Mustard seeds
1 tbsp Fresh Coconut grated or Desiccated Coconut 
1 tbsp Oil



Method 
Take oil in a Kadai. Let it heat. Add the mustard seeds, curry leaves, green chilli and asafoetida. Sauté it for few seconds. If you are adding peanuts or broken cashews, then add it now and sauté it for another few seconds. Add the chopped vegetables and ginger. Continue to sauté the vegetables for a minute. Add the Salt, Sugar, Turmeric powder and Chilli powder. Stir and add 1/4 cup of water. Let it simmer for few seconds. Add the bread pieces and gently stir all the ingredients together. Switch off the flame. Drizzle the lime juice and stir it once. Garnish the dish with coriander leaves and coconut. Serve the dish immediately. 





Wednesday, 24 July 2019

Shinwari Chicken Karahi



Shinwari Chicken Karahi is a popular dish belonging to the Shinwari Pashtun tribe residing in some parts of Afghanistan and Pakistan.  It’s a very easy dish cooked with very less spices, yet it’s very delicious in taste.  This dish is served with naan and salad and also can be eaten with roti, chapati or paratha. 




Ingredients
500 grams Chicken cut in to pieces
1/2 tsp Ginger paste
1/2 tbsp Garlic paste
2 big Tomatoes cut into small cubes 
3 Green Chillies cut into halves lengthwise 
Salt to taste 
1/2 tsp Pepper powder 
Few Coriander Leaves chopped
Few Ginger Juliennes
1 Green Chilli cut lengthwise into thin strips
1/4 cup Oil

Method
Heat oil in a kadai. Add the chicken and stir fry for  5 to 7 minutes. Now add tomatoes, 3 green chillies, ginger paste, garlic paste, salt and pepper. Stir and cover the karahi and cook on low flame stirring it occasionally. Cook the chicken for 10 minutes or until it’s done and the oil separates from the chicken.
Garnish with coriander leaves, green chilli and ginger. Serve with hot Naans / Roti / Paratha.

Thursday, 11 July 2019

Kalo Jam Makha (Jamun / Black Plum Mashed)


This recipe takes me back to my childhood days. Every year as a little kid, religiously every summer my mother and myself would visit my Uncle’s place (Mamar Bari) in Kolkata. Across my Uncle’s house there was a big Kalo Jam tree that use to be loaded with Kalo Jam which belonged to a family staying there. Every afternoon after our lunch affair was over, I use to visit their house to play with their 3 girls and eat Kalo Jam Makha. It was fun collecting the Kalo Jams. It’s a rustic dish but so delicious and mouthwatering. We also make this similar dish with raw mangoes. Peel the raw mango, cut it into cubes, add all the same ingredients give below, also add red chilli powder, sugar and Kashundi. Crush the mango in a mortar. I really feel sad that these simple rustic recipes are getting extinct with our new generation. I am sure all of us will have some stories to share of such dishes. 

Ingredients 
15 to 20 Kalo Jam / Jambun / Black plums
2 or more Green Chillies chopped 
Salt to taste or black salt and salt mix
1/2  tsp Mustard oil



Method 
Take all the above ingredients and mash it well. You can mash it with a help of a spoon, but best to use your fingers. 
It’s simply divine. 
Mustard oil is optional, but I love it with mustard oil as it enhances the taste. 





Sunday, 7 July 2019

Review - YOUnion

   

Youth Has No Age’.  This quote by Pablo Picasso caught my sight as I entered the restaurant. I absolutely believe this should be the mantra of life. 
 YOUnion is a newly launched restaurant in town by none other than Zorawar Kalra at Kamla Mills Mumbai. 
After I entered the new generation neon restaurant, there was this attractive table, which was been set. There were all  kinds of colourful drinks which were served in weird attractive drinkware. With smile on their face the people at the restaurant claimed that there are around 200 types of drinks that they serve at the restaurant. Skulls, helmets, disco balls, briefcase, Cinderella glass slippers were some of the props that were converted into drinkware. 





 


Further getting into the space, and greeting our TNF team members, our first drink was served. Though I don’t drink, that day I was all prepared. One after the other different types of drinks were served along with tasty  tit-bits. 



Chef Momin 

Along with the flow of drinks and food, the tempo of laughter and enjoyment also took a level higher. To add on to the enjoyment and to make the ambience more cheerful and lively there were people dressed up as avengers. We all were in high spirits. 





I had couple of drinks and loved each and every drink that was served. My favourite were Litchi sake, Strawberry daiquiri, Quick blow job, Southern spice.... there are some more but lost track of the names... 😅 you can imagine after couple of shots. The concept of Community Drink was mind blowing. It was a great experience to see the drinks served in briefcase, helmet and disco balls. 








Disco Ball used a prop for the Community Drink 


Darth Vader  Helmet used as a prop to serve the Community drink 



Community Drinking from a Briefcase 
















Delicious beautifully plated food too started to fill the table one after the other along with the drinks. Some of my favourite starters were Chana Koliwada, Crispy Panko coated Mussels, Hara Bhara Candy Kabab, Vegetarian Momo, Tandoori Chicken Momo, Veg and Non Veg Dim Sum, Garlic and Cheese Pizza, Ghee Roast and a dish with broccoli. At the end not to miss out on the delicious desserts.

Chana Koliwada 


Panko coated Mussels 


Hara Bhara Candy Kabab



Veg Momo 


Tandoori Chicken Momo 



Stirred Fried Broccoli and Water Chestnut  


Kandi Gosht 


Butter Chicken Pizza 


Cheese Chilli Pizza 


Shiitake and Prawn Dim Sum


Texas French Fries  


Mutton Ghee Roast


Misal Pav 


Cheese Cake 


Tiramisu 


I was very lucky to have won a contest held by The Nomad Foodie and was invited by them. I am very thankful to Suprio - The Nomad Foodie. 

Photo Credit - The Nomad Foodie 




YOUnion has indeed very well incorporated the mantra of life ‘Youth Has No Age’.