Tel Koi (Climbing Perch in a spicy mustard oil gravy)

9:30 AM

"Mamon taratari kor, khub khide peyeche''(Finish it fast, am very hungry)...were her words when I last cooked this dish. I was trying to focus on the oil floating on the fish while she not so patiently waited on the dining table with her steaming plate of rice.

This was a regular scene during winter, when she would be in Kolkata for her work and around late morning she will want me to cook and learn something new. While the husband would bring home all the ingredients he fancied we would choose and fuss over which recipe to cook that day. Then she will clean the veggies and fish and will sit on the adjoining dining table and watch over like a hawk while I cooked.

These last two winters  I avoided all the dishes that we cooked together. I haven't made boris, cooked shutki (dried fish) or made her famous dhonepatar pickle. But then the sonny boy just the other day reminded me how much he misses Didu's black sauce, his name for Maa's dhonepata pickle. And then again while doing our Sunday fish shopping he exclaimed with joy 'mumma oi dyakho Didur sei gache otha machgulo"...he is not yet 9 and lost her 2 years back still he remembers so much of her. This made me realise that I should keep doing the things she used to do with them or for them. That way she would live forever in their mind. so I have started doing gardening and painting projects with them like she did and also prepped for the black sauce and gache otha mach...while the pickle will be simmered tonight you note down maa's Tel Koi recipe. The way she cooked and loved it.


Sizzler Festival Gateway, Kolkata; 2018

9:40 PM

Buzz @ Gateway Kolkata is Back with their Sizzler festival and I got an invitation as usual. This place is not only close to home but also close to my heart and we as a family love to go there again and again to dine.

Upon arrival I got to know that Chef Ashis has been transferred to other location but the menu and taste of food under the expert guidance of Chef Deep Mitra Thakur holds to it's true essence.


Chiruni Pithe or Jhinuk Pithe

8:29 PM

This year I had big plans for Poush Sankrani. So I made sure that I have my supply of freshly milled rice flour from Dhenki (a traditional wooden rice mill), Asked the house help to scrape all the coconuts the previous evening and got a huge batch of fresh, pure Notun gur (date palm jaggery). 
I even washed and sun dried my precious earthen pithe moulds, combs and picks for creating textures on the pithe. 

But things dint turn out the way I envisioned. Some emergency took place and we were busy in taking care of the situation and a houseful of guests.


Chushir Payes

5:44 AM

January is the most busy month for us. with way too many birthdays and anniversaries in the family I completely feel lost and depleted of energy. Add to that Poush Sankranti, Saraswati puja, New Year's eve celebration and now Sonny Boy's final exam pre runs...Guess you get the hang.

January also makes me think why all good things happen in such short span of time. Starting from Durga puja in October it's festivities and celebration time one after another. and in an Indian household no festive gathering is complete without good food. So by Sankranti am all bogged down and laden with guilt for indulging in sinful delicacies non stop. But then Sankranti is my favorite time and making pithe is something I cherish so much.

Ever since I started blogging my sole aim had been to document Bengali traditional recipes and then I discovered the beautiful world of Pithe making. Maa was an expert in it and together we experiemnted a lot in this.

Cakes cookies n savory goodies

Maa's Homestyle fruit and nut cake

10:56 AM

All of us who grew up in the 70's and 80's grew up eating two types of cakes, one, the small square shaped dense cake wrapped in butter paper, stored in big glass jars called Boyam in street side tea shops or grocery stores. Two, cakes baked at home in the pressure cooker or round aluminium table top oven, that our mothers learnt from someone in the neighborhood or from distant relatives. Which they baked again and again to achieve a recipe that worked like charm everytime. I have not much memory of the first one as I was never fond of that dry and cloyingly sweet cake but the second one is something I am very nostalgic about.

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