Thursday, November 26, 2015

Dheki shaak or fiddle head fern, a simple stir fry

Dhenki shaak or fiddle head fern is a vividly green edible fern with a typical coiled tip.There is so much romance associated with this typical vegetable from the northern part of Bengal. I first came to know about it while reading Samaresh Majumdar's novel Uttaradhikar, the first of the trilogy written on a boy called Animesh. The story mainly revolves around the life of Animesh and his life over a period of time set against the rapidly changing social, cultural and political scenario starting after independce. The story is set in the picturesque hilly location of North Bengal against which tthe writer portrayed the simple life of people working in the tea gardens.

Wednesday, November 25, 2015

Dalia Upma for Seed the Rise

Seed the rise #seedtherise is an fund raising initiative to support and give back to the Indian farmers, who work day in and day out irrespective of the harsh weather for us to get our daily meals on the table. If you are aware then you might have read about the poor condition of the Indian farmers in many states. The extreme and fluctuating weather conditions, the erratic demand in the market, the changing policies of the importing countries, Price cut and steep competition from other exporting countries are making their condition worse and in many states the distressed farmers are left with no choice but to commit suicide to maintain their dignity. The study says that on an average one farmer commits suicide every 30 minutes. 

In such circumstances Mahindra has come up with this noble initiative to help them overcome the odds. They plan to collect Rs.2 Crore from People and they will match the same amount. The money will go to 5 impactful projects  run by NGOS working towards improving the lives of the farmers and their families. 

Sunday, November 15, 2015

Chicken and Noodle soup

How many times have you heard the words 'keeping it simple', 'less is more' etc etc. If you are an avid Masterchef Australia fan then you know that it's the best advice that the judges like to give the contestant. Respecting the ingredient, it's colour, form. taste, texture, flavour is the key and developing a recipe to celebrate the beauty of seasonal local produce is the mantra of modern day cooking.

Sunday, November 8, 2015

Coconut, Cashew and Mawa Laddoo

This laddoo recipe was born just out of the quest to save a crisis. I was newly married and wanted to make narkel naru for Bijoya. After the morning trip to the market to gather the essentials the problem arose when I started scraping the coconut. It was much past it's prime and was hard and fibrous. I knew it could not be turned into a good laddoo. So I looked for options and found a packet of old, unused, unopened pack of powdered milk. All I knew that after half an hour when the hubby came home he was bowled over by the taste and so were all his colleagues a couple of days later. So much so that now a days everyone at home wants me to make this version.

This also makes for a quick Diwali dessert, a saving grace for someone like me. I love cooking and made the usual suspects of Elo jhelo, nimki and jibe goja for Bijoya but after the Diwali cleaning and decoration never feels like making something special. This year the feeling is worse as without the husband the festivities are never enjoyable. I feel like doing everything for the sake of the kids and their happiness. But it's Diwali afterall. Sooner or later you get to be caught up by the Diwali snacks and sweets making frenzy.

So without far ado here is the easy and quick recipe.

And the pictures are inspired by a picture Lakshmi Arvind shared on her page Celebrations Decor from Pinterest.

Coconut-Cashew-Mawa Laddoo

Chire Bhaja or Chivda

Diwali is just around the corner and before the chance is lost for this year let me start this post with Shubho Bijoya greetings. Sorry for being so late but I always find it difficult to get back to the groove after the vacation, however mini it is, coming back from home is never easy.