Tuesday, February 2, 2016

Pomfret Tawa Masala (spice coated pomfret pan roast)


Pomfret Tawa Masala or Panfried spice coated whole pomfrets is a very quick and easy recipe which calls for nothing but a few pantry staples. But the end result is so very delicious that you would be requested to make it again and again. And the best part is you would love to oblige to see that satisfied twinkles gleaming in your loved one's eays.

Many, even people who are not so fish lovers prefer Pomfret for the sole reason that it has very few bones and the fishy smell could be get rid of by rubbing lemon juice before the marination stage. This is one of those dishes that could be enjoyed any time of the day. As a starter with a big squirt of lemon and your favourte glass of wine or as an evening snack with good tea, great company, gossip and laughter. 

For ehichever occassion you choose do not forget to serve it with plenty, lemon and preferebaly a huge helping of roughly chopped salad of onion and cucumber.

Pomfret tawa Masala

Ingredients:
Pomfret fishes: 3 pieces (medium size)

Make a paste of 
onion: 1 (medium purple indian variety)
Ginger: 1.5" pieces
Garlic: a whole pod 
Green chilly: 1

Chilli Powder - 1 tsp
Turmeric Powder  - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - a fat pinch
Lemon Juice - 1 tblspn+1 tsp
Water as needed
Salt to taste

Oil to shallow fry.

Method:
Clean and wash the pomfrets and make 3 slit marks on each side with a sharp knife. Pour 1 tsp lemon juice on them, rub and keep aside for 15 minutes.

In the mean time make a paste of the onion-ginger garlic and green chilly, to this add 1 tbsp lemon juice, salt, turmeric, chili powder, coriander powder, garam masala powder. Mix everything together.

Wash the fish pieces and dab with a kitchen towel to dry the skin. Pour the spice paste on them and using your fingers rub the paste all over the skin, slits and inside the fish. Make sure you cover all the areas. Cover with a cling wrap and marinate in the fridge for 1-2 hours.

Once you are ready to cook heat some oil and place the fishes side by side. Cook on medium for a minute and then cover with a lid. Steam cook on low for 5-7 minutes. Remove the lid and cook on medium to crisp up the skin on each sides. (min 5 minutes on each side.

Serve just out of the pan hot with slices of onion, lemon wedges and some chaat masala.


Wednesday, January 27, 2016

Chaltar Raita or spiced Elephant apple


Finally am back home after a whirlwind tour and my kid brother's wedding ceremony. The last two weeks went in a blur, filled to the brim with work, fun, travel, decking up and food food and more food. Everyday started way too early and ended quite late at night making us tired yet drunk on happiness. But now that it all is over I feel content that not a single thing went wrong and everybody enjoyed themselves while feeling comfortable with all the arrangements.

The next few weeks am planning to stay at home and enjoy the beautiful memories of meeting so many dear ones after such long time. So here is a quick post. A local traditional recipe hailing from my native village on the Coastal side of West Bengal.

Monday, January 11, 2016

Chalta'r Achaar (Pickled Elephant apple/Dillenia Indica)


Wish all my readers a very happy new year, may the God fulfill all your dreams.

A new year is always an excuse to start things afresh. For me its the time to be hopeful. there is something about winter that makes me happy. The weather, the stamina, the mood everything is positive during this time and there are plenty of festivities to cheer you about life. So come end of December I am all geared up and never miss a chance to make my resolutions. Yes I have diligently done so all my life and now when I look back I see a pattern.
before marriage it was to loose weight, look gorgeous,  party more and such silly things. but now with age and experience I have turned to making more achievable goals that would make a real difference in my life. So no more loosing weight just to look beautiful rather to excercise daily is on my card to be more fit and increase my stamina to run around with the kids.

But the biggest change am planning this year is to practice more mindfulness in my everyday life. To be aware of my surrounding, what makes me happy and whats not and slowing down to savour life as it is. I am inspired by the slow living movement which preaches structuring your life around meaning and fulfilment. I will write more about it later but hopefully on the blog front you will se me experimenting more with new ingredients and digging up more old forgotten recipes from the past.

Wednesday, December 23, 2015

Skillet Cornbread


The Christmas eve is tomorrow and am sure you all are preparing for it in the last minutes. There are such classic bakes to choose from, apart from the traditional plum cake, mince pies there are whole array of cookies that could be baked to keep up with the festive spirit. While nothing announces the arrival of Christmas like a glass of mulled wine and spiced gingerbread mans but many of us vouch by the simple butter cookies decorated with sugar paste. 

This winter seems to be the most hectic one of my whole life. With two weddings in the family and the small baking ventures of mine I was neck deep in baking and decorating cakes and cookies. After all 'tis the season and I enjoyed every minute of it. Was glad to be featured as one of Kolkata's homebaker on Polka Cafe.

Sunday, December 20, 2015

Orange Olive Oil cake


I was considering a few of my ready drafts to be posted for Christmas. But nothing suited the joy and happiness that this beautiful festivities bring on. After many a thought I decided on this orange olive oil cake, afterall the citrusy flavours is the toast of the season.

There are plenty of recipes available online. Some belong to the Italian genre where whole oranges are blended and mixed with extra virgin olive oil and almond meal, Some belong to the sponge cake genre with the eggs beaten with a handheld mixer till fluffy and light and then the oil is poured and mixed at the end.