tag:blogger.com,1999:blog-80112209380493879342024-03-15T01:44:41.441-07:00A Homemaker's DiarySayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.comBlogger559125tag:blogger.com,1999:blog-8011220938049387934.post-14143874707058359372023-01-12T18:00:00.003-08:002023-01-12T18:37:07.296-08:00 Chit Ruti or Chita pitha<p style="text-align: justify;"><span style="font-family: verdana; font-size: 12pt;"> </span><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfluJV6kI0hr0mP4qqTKcrhInxQFqyZT7kMUn4YDmkWhLPu0rrEmi-LpfcoAICsZeCt3x12CLLrWAQ4CkVq9kOw8ht8-cA2zsDnfmx6L8pJvbCkDorHhILLQdT9_tf5c4qwZcSQi3QjnVxWmE0wEEOH1wwSXnnz4PXC98hGVSvvuK89e4E9IUk1Vtxg/s16000/chit.ruti.recipe.jpg" /><span style="font-family: verdana; font-size: 12pt;"><br /></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-size: 12pt;"><span style="font-family: verdana;">What is your
traditional breakfast is a question that I often face. Especially from the
foreign guests during our cuisine walks, all curious about Bengali food after a
leisurely discussion and walk through the fascinating Gariahaat market. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-size: 12pt;"><span style="font-family: verdana;"><br /></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana; font-size: 12pt;">The first time I
heard this question, I got a little startled and could not reply quickly.
Honestly, the breakfast that I have most days is toast and egg which in no way
is a traditional breakfast. It rather is a hangover from the 200 years of the British Raj and Bengal being its capital for about 139 years (1772-1911). The
other popular breakfast items most Bengalis would drool over and get nostalgic
about be it luchi, kochuri or Radhaballavi are occasional/ festive breakfasts
not to be had daily.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="color: red; font-family: verdana; font-size: 12pt;"><b>Read more by clicking on the heading...</b></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_xZ1Nl-62ipLvJWqsQNCqmSJLydD88KfXsVXuEdNdAwkfOe8t1OhTerqBI7uVBLqDvQfl1RqdoymvXJH8twYvAC4rI0DmiBqA5kRB9xiMU1KCuZl5lf1PgeqFu-naEYLiy-6iLGASOyMgc-jbIrmek88RKq11MUziAZ6HxO70rqj7Ajum1tqzx3Qvw/s1081/bengali.rice.flour.lacy.pancake.recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1081" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_xZ1Nl-62ipLvJWqsQNCqmSJLydD88KfXsVXuEdNdAwkfOe8t1OhTerqBI7uVBLqDvQfl1RqdoymvXJH8twYvAC4rI0DmiBqA5kRB9xiMU1KCuZl5lf1PgeqFu-naEYLiy-6iLGASOyMgc-jbIrmek88RKq11MUziAZ6HxO70rqj7Ajum1tqzx3Qvw/s16000/bengali.rice.flour.lacy.pancake.recipe.jpg" /></a></span></div><span style="font-family: verdana;"><br /></span><span style="font-family: verdana; font-size: 12pt;">Bengal from time
immemorial had been a rice-centric economy which keeping in mind its hot and
humid weather is perfect to consume as well. It’s not only food, but Bengal’s
relationship with rice is a very emotional one. </span><span style="background: white; font-family: verdana;">Bengali traditions,
festivals, and all its ceremonies have a consecrated use of rice.</span><span style="font-family: verdana;"> From snacks
to celebratory meals, from everyday staple to a special therapeutic meal </span><span style="font-family: verdana;">(</span><span style="background: white; font-family: verdana;">'pothyo' </span><span style="background: white; font-family: verdana;">পথ্য</span><span style="background: white; font-family: verdana;">)</span><span style="font-family: verdana;"> </span><span style="background: white; font-family: verdana;">Rice is used in many Avatars, in many ingenious
ways.</span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><o:p><span style="font-family: verdana;"> </span></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">In
earlier days and in rural Bengal Rice still is consumed four times a day,
albeit in different forms. Before going to work people in rural areas prefer to consume a big bowl of rice. Hot steaming rice or broken rice
porridge (Jau bhat) in winter and panta or overnight soaked rice in summer.
Apart from that chire (beaten rice/poha), muri (puffed rice/ murmura), chalbhaja (rice grains fried in a kadhai) and khoi
(Popped rice/lai) feature in different combinations like dudh muri (milk with
puffed rice), chire doi aam (beaten rice with yogurt and mangoes) or Khoier moa
(popped rice laddu with jaggery) throughout the day, sometimes for breakfasts
sometimes as a snack. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><o:p><span style="font-family: verdana;"> </span></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">But
with the new rice crop arriving home, winter has always been a special time in
Bengali households. Just after Deepawali as winter starts to settle down,
various traditional recipes mainly under the broad category of ‘pitha’ or rice
cake start to appear on our plate. This chit ruti or chita pitha is one such.
Very similar to Malaysian “roti Jala’ or net bread these lacy ‘chita rutis’ are
a perfect canvas for any spicy side dish. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><o:p><span style="font-family: verdana;"> </span></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Chit’ or chita’ comes from the Bengali word ‘chitano’ or ‘chetano’ meaning ‘to sprinkle’, which describes the process of making this dish. Using one’s fingers a thin rice batter is sprinkled on a hot tawa/pan to make this slightly crisp pancake with a lacy delicate appearance. Very popular in Bangladesh or East Bengal as a breakfast item and is mostly paired with dimer jhuri (spicy scrambled eggs), leftover curry, or an indigenous cheese called ‘ponir’. <br /><br />While growing up this was not part of our regular pithe repertoire. Maa learned it at quite a later stage from one of her classmates in Santiniketan and made it a couple of times. Much later while looking for gluten-free breakfast options I rediscovered it again. Like most pithe recipes this also calls for only a couple of pantry staples but on a chilly winter morning this humble plate of breakfast will cocoon you in a blanket of warmth that you would never want to leave. <br /><br />And if cooking comforts you then on a leisurely unhurried day, preparing this will feel therapeutic too. The cold runny batter on the fingers, the sizzle of the pan, the aroma of new rice wafting from it and filling the entire house would impart a peculiar sense of Déjà vu. Like an inherited memory without any associated sensory experience, something that we have had and lost yet which never fails to ground us with gratitude</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background-color: white; font-family: verdana;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;"><b>Chit
Ruti<o:p></o:p></b></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">(Makes
12 rotis)<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;"><br /></span></span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdKAGIO6oWv-_phujXiEMU-MtgLZFzXNCwK-0FrgC_9A1q8YivgJ7rDCxto6pXDPU9UH8rs9oNZdh3LHHXDkwjusYgiZ6yTMUyaN0I_3SL4wPBd6mB-uTb6au4JsI1i3NNRSDABYEKunyoemMCntMjBhWPPhP3YVL5drPYzkIp0JpOheGcMzuYsivzA/s1203/chita.pitha.recipes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdKAGIO6oWv-_phujXiEMU-MtgLZFzXNCwK-0FrgC_9A1q8YivgJ7rDCxto6pXDPU9UH8rs9oNZdh3LHHXDkwjusYgiZ6yTMUyaN0I_3SL4wPBd6mB-uTb6au4JsI1i3NNRSDABYEKunyoemMCntMjBhWPPhP3YVL5drPYzkIp0JpOheGcMzuYsivzA/s16000/chita.pitha.recipes.jpg" /></a></div><br /><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="background-color: white; color: red; font-family: verdana;">Ingredients:</b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Atop
or Sundried rice: 1 cup<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Salt:
as per taste<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Water
as required<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;"> <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="color: red; font-family: verdana;"><b>Method:<o:p></o:p></b></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Wash
and soak the rice overnight.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">In
the morning grind it to a smooth paste. Start adding room-temperature water little by
little. The idea is to create a thin batter that barely will coat the back of a
spoon. Please watch the video for clarification. Add salt as per taste. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><span style="background-attachment: initial; background-clip: initial; background-color: #f4cccc; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: rgb(244, 204, 204);"><span style="font-family: verdana;">Check the following video for making chit ruti.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><span style="background-attachment: initial; background-clip: initial; background-color: #f4cccc; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; background: rgb(244, 204, 204);"><span style="font-family: verdana;"><br /></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"></span></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/GiwT5hwsf5o" width="320" youtube-src-id="GiwT5hwsf5o"></iframe></div><br /><span style="background-color: white; font-family: verdana;"><br /></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Place
an iron Kadhai or pan on the stove. Wait till it is smoking hot. Grease the
surface with little white oil and Put the flame on low. Using your fingers pick
up some batter and start gently splashing on the surface. I prefer to first make
a crisscross pattern around the edges and then sprinkle more batter within the
gaps to get a proper lacy texture. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">By
the time you finish sprinkling the batter the pitha will be cooked. Using a
spatula fold it in quarters and serve hot with dimer jhuri.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><o:p><span style="font-family: verdana;"> </span></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="color: red; font-family: verdana;"><b>Dimer
jhuri<o:p></o:p></b></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="color: red; font-family: verdana;"><b><br /></b></span></span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98lKVH6bzMT8TARs555GW3dvNLfNhUVX7IjCQf5-J0NaHjRRg_XaWAFA70riJX786jMitQtE-YT5H_tOrLUgF_l7nKJkhDJSG2m9q57wwm0KZhvruB4Z3Uoq8Xn3OgSJp4waRMpdOn6kmHcLIAXwMk2u0kVphOKIN90ltSqboU09f808Zh3Z3hcInUA/s841/dimer.jhuri.recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="841" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98lKVH6bzMT8TARs555GW3dvNLfNhUVX7IjCQf5-J0NaHjRRg_XaWAFA70riJX786jMitQtE-YT5H_tOrLUgF_l7nKJkhDJSG2m9q57wwm0KZhvruB4Z3Uoq8Xn3OgSJp4waRMpdOn6kmHcLIAXwMk2u0kVphOKIN90ltSqboU09f808Zh3Z3hcInUA/s16000/dimer.jhuri.recipe.jpg" /></a></div><br /><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="background-color: white; color: red; font-family: verdana;">Ingredients:</b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Eggs:
4 (I used country chicken eggs)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Onion:
2 medium<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Tomato:
1 big<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Garlic:
3-4 cloves<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Coriander
leaves: a small bunch <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Green
chillies: 3-4 or as per taste<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Salt<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Turmeric<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Mustard
oil: 1 tbsp<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><o:p><span style="font-family: verdana;"> </span></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;"><b><span style="color: red;">Method</span></b>:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Break
and whip the eggs well with a little salt.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Finely
chop onion, garlic, tomatoes, chilies, and coriander. Don’t mix, keep everything
separate.</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Heat
a pan and add the oil. On medium heat first, add the garlic and chilies, and saute
for a few seconds. Then add the onion and sprinkle some salt. After a minute of
cooking add the chopped tomato, little salt, turmeric, and sauté well for 2
minutes. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Now
put the flame on low and pour in the egg. Stir and cook it for the next 4-5
minutes till the egg is set around the vegetables. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background: white;"><span style="font-family: verdana;">Sprinkle
the coriander and serve hot with Chita pitha.</span><span face="MyriadPro-Regular, serif"><o:p></o:p></span></span></p>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-73366652358882603042023-01-08T20:34:00.006-08:002023-01-12T10:20:32.421-08:00Chitoi Pitha and it's many variations<p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGaoTFsRTvbyaTAG87ZLN3f69TqHuLTZe9_MEw4PS_J-kl6bJ9-YCaCdqfzkGzsDsxqTi88O5M_6EU6VG6NTlTvuqkUgpyPHXPgAyaYkoJzjipReCo8DHkpA2gnXZRt0SaoWdRx9aTNwdtKBHdO7ezkSq4Yq2SQ8CJbdHAQIQXFw9bx50q5dp6BFNPw/s1159/dudh.chitoi.pitha.recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="792" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGaoTFsRTvbyaTAG87ZLN3f69TqHuLTZe9_MEw4PS_J-kl6bJ9-YCaCdqfzkGzsDsxqTi88O5M_6EU6VG6NTlTvuqkUgpyPHXPgAyaYkoJzjipReCo8DHkpA2gnXZRt0SaoWdRx9aTNwdtKBHdO7ezkSq4Yq2SQ8CJbdHAQIQXFw9bx50q5dp6BFNPw/s16000/dudh.chitoi.pitha.recipe.jpg" /></a></div><br /> <span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Another year has gone by.</span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">I am another year
older, probably another year wiser and if anything to go by my kids- I'm another
notch cynical too. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Cynicism has never
been my personality trait but I guess ageing slowly is not only giving me salt
and pepper hair but also is toning down the tolerance level that I once was so
proud of. And if that wasn’t enough, I do not even shy away from showing my disapproval <o:p></o:p></span><span style="font-family: "Times New Roman", serif; font-size: 18px;">at times.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 18px;"><br /></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">One of the things
that I probably would never be in terms of, is the idea of fusion cuisine
without getting the basics right. Please don’t get me wrong here. I strongly
believe that food should evolve and change but at the same time am a big
believer in preserving our heritage, our food culture, preserving everything
that invariably is ours. So, while I will vehemently agree with you that
‘authenticity’ in food is tricky but at the same time honouring the origin of a
dish and knowing the background is of utmost importance too.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="color: red; font-family: "Times New Roman", serif; font-size: 13.5pt;">Read More by clicking on the heading...</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span></span></p><a name='more'></a><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Now that Pithe season
is upon us I am seeing a lot of variations in those recipes without getting the
basic recipe and technique right. Though I don’t claim to be an expert here but
am pretty passionate white it comes to pithe making. I can spend my whole life
perfecting one of these recipes and writing down a detailed description for the
coming generation to try and get it right. So all I can do is share my
experience and help anyone who is scared of making these so-called difficult
recipes. At least as Bengalis, we owe this much to these dishes, which are considered one of the oldest recipes in history.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Let us start this series with
Chitoi Pitha. As Shakespeare once said ‘what’s in a name!’ this pithe too is
known by many many names and sensibly enough they are named after the ingredients
and techniques. If you are curious to know then just read the following.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1411" data-original-width="1664" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfFQvUhHGZZD4cUdNgcdp8Eoy6Kh1r6aRY31yDvKJcdef9iPpB20rE65i7vu26I1_O7vnCgkeEgm3dk83LOaZ61-9EDA83KtASR8kynMY1FwRgSDJmIEwOOJkxunv6Q2mXTHj1eUp6B9phcbr6prXbwM1YMYBeOAprJTQECstlEmvpMderX-2dEyyTw/s320/cd6a909b091dbf37877f929b52dd55f2.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr><tr><td class="tr-caption" style="text-align: center;">chitoi pitha mould made of iron</td></tr></tbody></table></div><br /><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Sawra pitha: These
pithes need a special flat Earthenware with few holes made in it where these
pithes are cooked. This pan is known as sawra hence the name Sawra pitha.</span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="743" data-original-width="1199" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIPCHG1mCQjkaLgEP_u0-aeZP9Y8XZ-i0_Ai20RvLaSax6-ENWgztbUSbdYwIKjcBZ07ElBAvhasPkZWx4Y7cuHeBoipDsyM4EXYTsg9obCezHgeVqe4Zqfjd0MT4NnrAzYBkc8jOFj-iNzrKQ0rV7s-ajrRagTVcHrqB5H7XKqJTXuN1yWAZ6PyfTQ/s320/DSC_0057.jpg" width="320" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PGgRC75KmcHICmfsQVmp6Bq5nrUeDw7FDtWkyZOvse0bQVg3JNBrESbztAXXzVdKIWlakOUy4oXUSqjcQY3nvsW0ADjysd54Pi4OdlrUYLwQyN8gIfKb-a9pK2P-AXj7qvczb59kztk7E6v1S-2Y3jsmfauhJuUvyhvlnMSHHHIMXCTDb2xwP6j5rA/s220/220px-%E0%A6%AA%E0%A6%BF%E0%A6%A0%E0%A7%87_%E0%A6%95%E0%A6%B0%E0%A6%BE%E0%A6%B0_%E0%A6%B8%E0%A6%B0%E0%A6%BE.jpg" style="font-family: "Times New Roman", serif; font-size: 13.5pt; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="165" data-original-width="220" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PGgRC75KmcHICmfsQVmp6Bq5nrUeDw7FDtWkyZOvse0bQVg3JNBrESbztAXXzVdKIWlakOUy4oXUSqjcQY3nvsW0ADjysd54Pi4OdlrUYLwQyN8gIfKb-a9pK2P-AXj7qvczb59kztk7E6v1S-2Y3jsmfauhJuUvyhvlnMSHHHIMXCTDb2xwP6j5rA/s1600/220px-%E0%A6%AA%E0%A6%BF%E0%A6%A0%E0%A7%87_%E0%A6%95%E0%A6%B0%E0%A6%BE%E0%A6%B0_%E0%A6%B8%E0%A6%B0%E0%A6%BE.jpg" width="220" /></a></div><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: 13.5pt; text-align: justify;"><u><b>Chitoi pitha:</b></u> the
sawra or the Earthen pot has flat on the top and concave at the bottom which
looks like a person is lying down face up. That kind of posture in Bengal is
known as ‘chit hoye showa’ from which the name chitoi came from.</span></div></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><u style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><b>Aske Pitha:</b></u><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> ‘Ashu
chal’ or new rice is considered to be the best for making most pithes, from
which the name ‘aske pithe’ is obtained. Some also say that this pithe was a
favourite of Emperor Ashoka and to honour that it is known as ‘ashke or aske’.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><u>Chidrapishtak:</u></b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> the
word Pitha comes from the Sanskrit word ‘pishtak’ or food made of pounded
grain. One important characteristic of these pithes are the numerous holes or
chidra (hole in Sanskrit) for which these pithes are also named as ‘chidra pishtak’.
Some argue that the word ‘chidra pishtak’ over time changed to ‘chitoi pitha’.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><b><u>Sajer Pitha:</u></b> The word 'saj' is the colloquial term (derivation) of the word 'Chanch' or mould. Since making these needs a mould hence it is also called 'sajer pitha' or 'chancher pitha'.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><u>Kanchikhocha pitha:</u></b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">
once the liquid batter is poured into the holes in the sawra for these pithes.
They stick to the surface so once cooked, one needs to use a sharp edge to
release them from the pan. In rural Bengal mostly scissors were used for such
purposes. Scissors in Bengali are known as ‘kanchi’ and ‘khocha’ means to nudge.
This name sure is self-explanatory.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNmfw3-n4e38SDkR5eWo7NE08BvmjPhqOMG3k64MQ1wZ4AGBkQkWqTJH_KlZpTn9J_l2skOWz4hNExuJ2-EXb27JynTtzQj9HrmXcTSIKZzU3GaS4QhDkeC6TlsSp_i25ngP7sFkb8X8cGrUTLocUk3uSpZR6xZ8D2dzoYqV94XdeR5pIcHGCMwxJsQ/s1203/jhal.chitoi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNmfw3-n4e38SDkR5eWo7NE08BvmjPhqOMG3k64MQ1wZ4AGBkQkWqTJH_KlZpTn9J_l2skOWz4hNExuJ2-EXb27JynTtzQj9HrmXcTSIKZzU3GaS4QhDkeC6TlsSp_i25ngP7sFkb8X8cGrUTLocUk3uSpZR6xZ8D2dzoYqV94XdeR5pIcHGCMwxJsQ/s16000/jhal.chitoi.jpg" /></a></div><span style="background-color: white; font-family: "Times New Roman", serif; font-size: 18px;">Reading all these might have started to make you believe that this has originated in Bengal, which might or might not be true. Because like human race food also have travelled and migrated from one place to another and this same dish with a different name and with little changes is available in many parts of the world. </span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="background-color: white; font-family: "Times New Roman", serif; font-size: 13.5pt;">In the Uttaranchal
region a similar dish with an almost similar name called ‘Aska’ is made by the
Jaunsari Community. They also use a special pan called ‘Askai’ to make this. The
grain used there is the locally grown ‘Jhangora’ or Barnyard Millet and is
relished with some spicy curries.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="background-color: white;">This for me is the
most fascinating characteristic of food. The way it travels from one place to
another, the way it evolves taking into account the local
ingredients and in the end the way it gets integrated into one’s culinary culture
and becomes a part of it is most interesting to follow. This simple aske pithe
probably is part of all rice-based economy’s culinary repertoire. The pandan-tinted green ‘Lak Lak’ served with coconut and palm jaggery syrup in Bali, the
sweet or savoury ‘khanom krok’ in Thailand, The kueh Serabi of Malaysia or the very spicy ‘Mont lin ma yar’
of Myanmar proves the same theory that ‘food is our common ground, a universal
experience’ (James Beard).</span><o:p style="background-color: #fcff01;"></o:p></span></p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqDSvPp0vfPQNU7km-aNCDD3AOlX4OUpntxlrZtZfX4L1kJmM6Uh-qJN9y5gI34ePzlwgNc-pH1sMtAfa6KSqs4qrQiR8rClb_kxQ7IhPxEd0w6lOLSe3VbHosG_EoIsHitykTc15KUe1PLL0PVdgpE6nQMECQY_OI0sZnMkq9MHHJlGaLnVtseSEEg/s1203/sajer.pithe.recipes.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqDSvPp0vfPQNU7km-aNCDD3AOlX4OUpntxlrZtZfX4L1kJmM6Uh-qJN9y5gI34ePzlwgNc-pH1sMtAfa6KSqs4qrQiR8rClb_kxQ7IhPxEd0w6lOLSe3VbHosG_EoIsHitykTc15KUe1PLL0PVdgpE6nQMECQY_OI0sZnMkq9MHHJlGaLnVtseSEEg/s16000/sajer.pithe.recipes.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My most favourite way of eating this pithe is with jhola gur <br />(liquid date palm jaggery) and freshly scraped coconut. look at the <br />way the air pockets in the pithe soak the liquid gur.)</td></tr></tbody></table><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Coming back to the
recipe which is very simple and straight
forward but getting them right is quite tricky. Here are a few pointers if you
are planning to make them.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><u>Rice flour:</u></b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> controlling the moisture for this pithe is of utmost importance, for which cooks always suggest using newly harvested rice as the starch is much more glutinous than older rice. Preferably pounded in the traditional wooden rice mill called 'Dhenki', </span><span style="font-family: "Times New Roman", serif; font-size: 18px;">where soaked and semi-dried rice is pounded using the basic idea of the lever, load and effort. This is known as 'bheja chaler gura' (soaked rice flour) and results in softer and fluffier pithes.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Times New Roman, serif;"><span style="font-size: 18px;">Using our mixer grinder at home we can easily grind our own rice flour. For that </span></span><span style="font-family: "Times New Roman", serif; font-size: 18px;">wash some rice 3-4 times. Then soak for 2-3 hours. Drain the water and place them on a kitchen cloth to dry up overnight. In the morning pulse it in your mixer grinder in small batches. Make sure to run the mixer for short bursts of 30-45 seconds. Then open the lid and stir them before running it again. once done sieve it and run the bigger particles in the mixer again. You need to save this rice in the fridge or use it up as earliest as possible. </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 18px;">Or one can soak sundried rice (Atop Chal) overnight and grind it to a smooth paste using very little water. <u>I prefer this method.</u></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><u>Pan or Sawra or Chanch:</u></b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> Sawra / sora / chanch/ means mould or a specific pan with cavities made in it. they are either made of terracotta or cast iron. The idea behind such
material is its high heat retention property which is very much important for
making these pithes. Try to acquire one such pan which is easily available in
Kolkata in the puja needs shops known as ‘Dashakrmma Bhandar’ around Poush
Sankranti time (Early January).</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">In case of
unavailability try to use a very small cast iron kadhai like the Appam Patra
from Kerala. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">If you have got an
earthenware pan then prep it by heating it on medium till burning hot. Place
some salt in the small cavities and stir using a small spoon. Once the salt
is burnt discard it and wipe the pan with some mustard oil.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><b><u>Heat</u></b>: One needs to
maintain the heat while making these pithes. I prefer to use a small makeshift
woodfire Chula (oven) for these. If making on the gas stove make sure the pan
is very hot before you pour the batter in it. keep the heat at maximum while cooking this pitha. Please see the video attached with the recipe down for better understanding. </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><b><u>Lid:</u></b> find the best tight-fitting
lid as trapping moisture inside the pot while cooking, is very important. Once the
batter is poured immediately cover the pan to get nicely puffed up pithes.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Now that all these difficult parts are discussed let's discuss the recipe and a few variations of this dish. </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span><b style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><u>Chitoi pitha</u></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXu-x3I32S29QLXShyXBC6pfBk-f8u8EEKiyZNWFcc0KrvFT-Wsd6tr0RdhgQ_DJcVancyOfVJN7avWD23tZRx3IEcqs3IKptLWsQ-Ta_7vhPp5azXPo6pNGLb-90dSed3RV7wFi6_5Rj8FxCXX6l80xs89Xmw2Zf9Pozmky5NCPUTJTZUGc2VkdoLg/s1203/chitoi.pitha.recipe.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXu-x3I32S29QLXShyXBC6pfBk-f8u8EEKiyZNWFcc0KrvFT-Wsd6tr0RdhgQ_DJcVancyOfVJN7avWD23tZRx3IEcqs3IKptLWsQ-Ta_7vhPp5azXPo6pNGLb-90dSed3RV7wFi6_5Rj8FxCXX6l80xs89Xmw2Zf9Pozmky5NCPUTJTZUGc2VkdoLg/s16000/chitoi.pitha.recipe.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chitoi pitha with Spicy duck curry</td></tr></tbody></table><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><b><span style="color: red;">Ingredients:<o:p></o:p></span></b></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Rice flour: 2 cups OR
mix of parboiled and sundried rice washed and soaked in water for 4 hours. Then made into a smooth paste.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Salt: as per taste<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Grated coconut (optional
but suggested): ¼ cup<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Hot water<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><span style="color: red;">Method:</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Before you start
making the pithe put the pan on fire to make it properly hot.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Mix everything
together with a wooden spatula. The thickness of the batter would be like crepe
batter. Slightly thick to cover the back of a spoon and flowy.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Cover and rest it for
30 minutes.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">If using soaked rice,
grind it to a fine paste before adjusting the water to make the batter.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Now if cooking on gas stove, use the biggest burner on high and pour the batter. Immediately cover with
the lid. Cook for 2 minutes or till the pithe
puff up with its signature hump in the middle. Take out and keep in a covered
pan to keep it hot and moist.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">After making 2-3
batches clean the holes with a mixture of mustard oil and water. I use a small
piece of cloth for such a purpose.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/XMJybpdET5I" width="320" youtube-src-id="XMJybpdET5I"></iframe></div><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> Here is a small video for easy understanding. </span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOHqn0NHNGBMwGHiBtqKaIA8EZKFcnQDx1qv1mBwt7YCzrCvxrXiS175_iqFWoZV-qLEynfoCgBhnxyTjSu2NDuuXyGgK5iAIzoI_KnBxIz6kzWvqS-bM-v8WvP_vOsJDsngzpKP09xfhSnMFFBnTGuJYFNH18eYcPC-IECO2x1FhcNDJW6M1T3AjEg/s1203/chitoi.pitha.jhola.gur.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOHqn0NHNGBMwGHiBtqKaIA8EZKFcnQDx1qv1mBwt7YCzrCvxrXiS175_iqFWoZV-qLEynfoCgBhnxyTjSu2NDuuXyGgK5iAIzoI_KnBxIz6kzWvqS-bM-v8WvP_vOsJDsngzpKP09xfhSnMFFBnTGuJYFNH18eYcPC-IECO2x1FhcNDJW6M1T3AjEg/s16000/chitoi.pitha.jhola.gur.jpg" /></a></div><br /><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">This plain pithes
taste good with freshly scraped coconut and liquid date palm jaggery (nolen
gur) or any curry of your choice.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAHmWt8SyNPMMdTELtg0d3dWmZSEQzkW0Z65HbaeMFsvlVBnpcUIW9-IIC_VPQ8HTR4Eg5g5NhJm47yMhHCX0LYOzKyZCwbWFySrk3k6ED6_XWu-vegs9S38q1wicvl-xjqvycLR4t8AuWm_Blc20Iciiez9oOPuEIfQiuoN2fU67Q6dxN_DUXV3zzg/s1071/chitoi.pitha.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHAHmWt8SyNPMMdTELtg0d3dWmZSEQzkW0Z65HbaeMFsvlVBnpcUIW9-IIC_VPQ8HTR4Eg5g5NhJm47yMhHCX0LYOzKyZCwbWFySrk3k6ED6_XWu-vegs9S38q1wicvl-xjqvycLR4t8AuWm_Blc20Iciiez9oOPuEIfQiuoN2fU67Q6dxN_DUXV3zzg/s16000/chitoi.pitha.jpg" /></a></div><br /><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><b><u>Dudh chitoi:</u></b> You can
soak these hot off the pan pithes in thickened sweetened milk. To make it boil
1.5 liters of full-fat milk on low for 20 minutes. Switch off and take it off
the flame. Add some chopped Datepalm jaggery (khejur gurer patali) to it. mix
and also add some freshly scraped coconut. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Take out the pithes
from the sawra and directly place them in this warm milk. Rest for 2-3 hours
for them to soak then serve.<o:p></o:p></span></p>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPup7xbGBIday2YsjuCU1EPIHHDcDO4vsi_5wEnY3rN0RRniXPdRFw9wkCf9_4V24B3qT_jKNx4Op2Ie2pqCmK7tfJURx6cMgPkgkT2Ou01fwTYGu-JGgdWQQwcut4w98vTxevsFAgvDbjCegmMCXnAUh3p332SuFu6PmFXYZjw4y0Ulj2zZw58v9sPQ/s1203/aske.pitha.recipes.jpg" style="font-family: "Times New Roman", serif; font-size: 13.5pt; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="803" data-original-width="1203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPup7xbGBIday2YsjuCU1EPIHHDcDO4vsi_5wEnY3rN0RRniXPdRFw9wkCf9_4V24B3qT_jKNx4Op2Ie2pqCmK7tfJURx6cMgPkgkT2Ou01fwTYGu-JGgdWQQwcut4w98vTxevsFAgvDbjCegmMCXnAUh3p332SuFu6PmFXYZjw4y0Ulj2zZw58v9sPQ/s16000/aske.pitha.recipes.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Jhal Chitoi</td></tr></tbody></table><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><br /></span><b style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><u>Jhal Chitoi</u></b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">: Chitoi
batter mixed with fresh herbs and chillies.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Just add finely
chopped coriander greens, spring onions and chillies to it. <o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Follow the same method described above to cook them. </span></p>
<span style="line-height: 107%;"><div style="text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 18px;"><br /></span></div>
</span>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt; line-height: 107%;"> </span></p>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-36402384603494741872022-06-16T19:44:00.000-07:002022-06-16T19:44:30.190-07:00khira Poda Pitha<p style="text-align: justify;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfYhZvalyxPo7FxScPI_HuVt4lRH0Rzq07-w9AmzIeSMw9inY6NA1HCtzFQ-63ZxzY4tY4eoajDbuVLLRkNGSa_NhcHDzDtfZlVoe3rYEo2T7jL7H0xzEENRsrb09mkpSw-rhujMeNTNeNbTaYkYEz-BWAD7swVu5LkdYO0xynsFp2j3Tanq6j965aQ/s1060/khira.saku.recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfYhZvalyxPo7FxScPI_HuVt4lRH0Rzq07-w9AmzIeSMw9inY6NA1HCtzFQ-63ZxzY4tY4eoajDbuVLLRkNGSa_NhcHDzDtfZlVoe3rYEo2T7jL7H0xzEENRsrb09mkpSw-rhujMeNTNeNbTaYkYEz-BWAD7swVu5LkdYO0xynsFp2j3Tanq6j965aQ/s16000/khira.saku.recipe.jpg" /></a></span></div><span style="font-family: verdana;"><br /> </span><span style="font-family: verdana;">In a country where birth of a girl child is mourned, it was heart-warming
to know of a festival that honours the womanhood. Raja parba or Raja festival is
a three-day celebration in Orissa where femininity and fertility of
Earth and that of Women are revered.</span><p></p><p class="MsoNormal"><span style="font-family: verdana;"><o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">The word 'Raja', pronounced as Rawjaw is derived from the Sanskrit word ‘Rajas’
meaning menstruation and a menstruating woman is called ‘Rajawshwala’. In an
agrarian economy like India, Land has always been considered a mother, a mother that
creates and sustains life. In Mythology too, it is believed that at the onset
of Monsoon, ‘Bhudevi’ (the Mother Earth), the wife of Lord Jagannatha goes through
her menstrual cycle and needs to rest. The land thus is not touched or
disturbed by carrying on any sort of agricultural work. In agricultural words, the land actually is given a chance to heal from the summer heat in preparation for the upcoming
important agricultural cycle that starts with the monsoon.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span></span><span></span></p><a name='more'></a><p></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">The day before this three-day celebration period is known as ‘saja baja’
where the entire kitchen and the grinding stone (shil nora/ shil batta) are
cleaned. Food is cooked, and spices are ground on this day so that the women can enjoy themselves and take rest from housework during the festivity. unmarried girls are treated with
new clothes, pieces of jewellery and nourishing food by all their relatives and neighbours. flower-adorned rope swings are hung from big trees for them to have a joyous celebration. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Practically this three-day celebration brings in a much-needed
break for everyone. Even the men got some relaxed time before the upcoming agricultural cycle and strenuous work in the field during monsoon. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Since Earth could not be disturbed, the use of 'chulha' (wood
fire oven) and grinding stones are also prohibited. It limits the possibility
of cooking. Most households prepped and made various rice cakes or Pitha on the
day of Saja baja. One of the most popular pitha for this festive time is poda pitha,
a slow-baked concoction of the regular pithe ingredients of rice, sugar,
coconut and sometimes milk. This dry sweet stays good the entire duration of the festivities hence is a popular choice.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">I probably will never stop wondering how our ancestors
took only a few handfuls of ingredients and applied different cooking techniques to
come up with so many different varieties of pithe that has different taste, texture
and look. This poda pitha is one such genius creation by them. Rice and
sometimes biri or urad dal are soaked, ground to a fine paste and mixed with
dry fruits, sugar or jaggery and coconut, lined with banana or Shal leaves and left to bake overnight in the dying
embers. The resulting cake has a deliciously charred bottom that gives it a
unique flavour and its very name- poda pitha or burnt rice cake.</span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Like most good things in life this cake also comes in many
versions. Some bake the raw batter, some ferment it a little to give it a
slight tang and some cook the batter on heat to get to a thick and gooey
consistency before baking. While the raw batter results in a light and fluffy
pitha, the cooked dough gives it a dense and chewy texture. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Growing up in Coastal Midnapore, Poda pitha was part of our
dessert repertoire. We made various seasonal versions of it. Wonderfully golden
ones in Monsoon with ‘taler mar’, the sweet thick juice from toddy palm or
brownish Nolen gur (date palm jaggery) sweetened ones in winter laced with some
warming flavour of ginger. But what I did not know about is the pristine white
pudding-like ‘khira saku’ or the kheer/ thickened milk poda pitha. Thanks to
the blogging fraternity I got to know about it when I posted my poda pitha
recipe 3 years back. This uber soft treat, dotted with coconut and nuts and
laced with cardamom, is a joy to bite into. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">So I made it for this ‘Rajaw’ and while everyone reached for
second and third helping, I remembered all the mothers before me, who gave
birth, nourished, and sustained life on Earth and asked nothing in return for
themselves. Just thinking about such selfless love is a lesson in gratitude. But
it probably is time to teach our daughters to stand up for their rights and be respected
for who they are as persons rather than only for their femininity or fertility.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;"><b><u>Khira Poda Pitha<o:p></o:p></u></b></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">(Makes a big pitha, sufficient for 8-10 people)<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="color: red; font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: red; font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3AK4bmEx5jKSAE9w7r0bh9J_b-X09W41KqCR4wAcnWZ4kX06CksoCXpyfmZfii_1wI0JK-qXx3fTh32pCrpTKMYrPkgmbZ3Bb3EtytZG2VT8eEQVaXt1b7gLYCCC9zZL7O1zWTJP_0vSZP1O4LeOSfL_FTCpJIAVhhVfnX1-E6Rox76URxsE_KzaVQ/s1203/khira.poda.pitha.recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="803" data-original-width="1203" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3AK4bmEx5jKSAE9w7r0bh9J_b-X09W41KqCR4wAcnWZ4kX06CksoCXpyfmZfii_1wI0JK-qXx3fTh32pCrpTKMYrPkgmbZ3Bb3EtytZG2VT8eEQVaXt1b7gLYCCC9zZL7O1zWTJP_0vSZP1O4LeOSfL_FTCpJIAVhhVfnX1-E6Rox76URxsE_KzaVQ/w640-h428/khira.poda.pitha.recipe.jpg" width="640" /></a></span></div><b style="color: red; font-family: verdana;">Ingredients:</b><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Raw Rice, I used short grain Kamini rice: 1 cup<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Milk: 4 cups<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Sugar: ½ cup<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Water: 1 cup<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Coconut: ½ cup<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Cashews: handful<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Raisins: handful<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Green cardamom-4-5<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Ghee: 2 tbsp<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Salt: ½ tsp<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Banana leaf: 1<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="color: red; font-family: verdana;"><b>Method: <o:p></o:p></b></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Wash and soak the rice for at least 4 hours.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Grind it to a smooth paste. If you are using the mixer use ½
cup water to grind this. Now add ½ more cup water to this paste and mix.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Scrape or grind the coconut to fine pieces. I sliced a few
pieces too for textural difference.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Take a pressure cooker, a non stick fry pan or another heavy
bottom pan. I used my iron kadhai for this. Line it with banana or shal leaf. I
did not have much shal leaf so layered some Annapurna/payes pata/ pandan leaf
which imparted a nice aroma to the pitha. Grease generously with ghee.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Take a heavy bottom pan and heat 1 tbsp ghee. Fry the nuts
till golden, saute the raisin for some time and keep aside.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Add the milk to this pan and bring it to a boil. Add the
coconut, salt and sugar. Stir till sugar dissolves. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Keep the flame to low and mix the rice paste slurry once
again. Add it to the milk while stirring continuously. Add the nuts. The milk
will start to thicken. Be alert to stir it or lumps will start to form. Keep
cooking for 4-5 minutes or till the whole mixture becomes a soft lump. Switch
off.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Pour the mixture in the lined and greased pan and smoothen
the top and grease with ghee. Cover with a tight-fitting lid. Cook this on the
lowest flame for min 25 minutes or until the sides start to brown. Carefully
turn this on a plate and turn it again in the cooking pan to roast the opposite
side again. Do cook the other side for 10-15 minutes and then switch off the
flame. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">After 10 minutes take it out of the pan and peel the leaves
only when it is cool to touch. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAA0eo0m0EO9hMTdaOdwoLky92LnaTl9RXGtEPQlCOyB2VBCoCJagytv68gH0veYHL1OmR_3uCP5H1BbGWgdByNf3Kv0ZUyFSd9BBStCqfz5UcIEWz0lzPOoyZrJfE7qysesPWza7Cs7SlBLSgBTOuIy2hFkyd4zFe-FklJmbtv7eNBwhJ3j9ibgy12w/s984/poda.pitha.recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="984" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAA0eo0m0EO9hMTdaOdwoLky92LnaTl9RXGtEPQlCOyB2VBCoCJagytv68gH0veYHL1OmR_3uCP5H1BbGWgdByNf3Kv0ZUyFSd9BBStCqfz5UcIEWz0lzPOoyZrJfE7qysesPWza7Cs7SlBLSgBTOuIy2hFkyd4zFe-FklJmbtv7eNBwhJ3j9ibgy12w/s16000/poda.pitha.recipe.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Cut and serve at room temperature.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;">Keep this saved in the fridge in an air tight container.</span><o:p></o:p></p>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-48017407490876407152022-01-17T22:31:00.002-08:002022-01-17T22:31:21.415-08:00Kholajali Pitha<p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKPCDskeI1p3R9wNjdpTngfMBBUoZJ-L-d-is9kTh2L7tIi2blUJ8L8BSyruutTcY9seXRWuUGJ_DqiLys8ZO3jUTrRd8SdzP6qX2Veik-UqYTMUIKFo4Uuf9dfh1If76Bzhal9mhUl3t84HEalXf-Q3aZEj48overOaMbEQ0JS58Vj_4NNoX7BDClxQ=s1109" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="1109" data-original-width="737" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKPCDskeI1p3R9wNjdpTngfMBBUoZJ-L-d-is9kTh2L7tIi2blUJ8L8BSyruutTcY9seXRWuUGJ_DqiLys8ZO3jUTrRd8SdzP6qX2Veik-UqYTMUIKFo4Uuf9dfh1If76Bzhal9mhUl3t84HEalXf-Q3aZEj48overOaMbEQ0JS58Vj_4NNoX7BDClxQ=s16000" /></span></a></div><span style="font-family: verdana;">Eggs and fish in your pitha? As she asked the question, I
could see her nose twitching in disdain. But the 10 years old me by then was
seasoned enough to deal with such questions and hardly cared enough of what
others thought of my food. So sharp went my answer ‘ yes, fish and egg and they are quite
delicious too. If you want to try here it is.” My open tiffin box with sobji and
macher puli (fish stuffed rice cake) went as an offering.</span><p></p><p class="MsoNormal" style="text-align: justify;"><span face=""Arial",sans-serif" style="font-family: verdana; line-height: 107%;">What happened after that is not the subject of this post. Rather when I look back to this I see a perfect case study for what Edmund Leach explained as, ‘cooking is thus
universally a means by which nature is transformed into culture and categories
of cooking are always peculiarly appropriate for us as symbols of social
differentiation.” As a self proclaimed student of food studies this often brings me to the question whether in a country characterised by the caste system we are defined by what we choose to eat and vice-versa.</span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Food has a thousand connotations,
you could look into it with a rose-tinted glass of nostalgia, can play with it
to create a sensory experiences, or can use it as a divisive weapon. The choice is yours to make. But w</span><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">ith the rising intolerance
in society, it is becoming more obvious how we have a preconceived notion of
what is food and what is not. This is not a new phenomenon. Wading through the
pages of history and anthropology will reaffirm that food preference and
culinary intolerances are as old as humans coming together to form and live in
society. As </span><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Claude Levi-Strauss said, “food emotions are just a learned aspect of cultural conduct and member shipping
which however contribute powerfully to the creation and maintenance of social
boundaries, kinship system, and power hierarchies”.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;"><span face="Arial, sans-serif" style="background: white; line-height: 107%;">Truly, </span><span face="Arial, sans-serif" style="background: white; line-height: 107%;">As dictated by society, this culinary casteism</span><span face="Arial, sans-serif" style="background: white; line-height: 107%;"> not only decides what is food and what is not
but what kind of food should be eaten on what occasion.<o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">The incident that I narrated, in the beginning, is an example of that. Poush sankranti in West Bengal, for the
Hindu Bengalis is as much a cultural festival as it is religious. While
celebrating the new harvest we offer puja to the giver of food, Goddess Lakshmi
or Dhanyalakshmi. As a custom, we abstain from anything non-vegetarian during
this time. But in Bangladesh for the Bengali Muslims it’s the joy of the new
harvest that they celebrate with good food both veg and nonveg. The food here is
an important marker to identify who we are as a group. It is on us whether we
use it as a marker to differentiate and shame or embrace the diversity.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOg_xmAH9Q_5na4hJkybm6YwOSkD7vOlXPD2lB_IdxNhb4OcCUabIdijtl8Z-o5AIBB5QIH1317evTot1UnbDdCnLkoZKQqrGW7eYPfTQYZP5L3OfILBzjxHUCF3D5oMh4_SyaqKZ45jZpjkqXAC_JLYhLVtJrJzVRinxyiE8zNmAlAsDQKgZN-79G3w=s1203" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOg_xmAH9Q_5na4hJkybm6YwOSkD7vOlXPD2lB_IdxNhb4OcCUabIdijtl8Z-o5AIBB5QIH1317evTot1UnbDdCnLkoZKQqrGW7eYPfTQYZP5L3OfILBzjxHUCF3D5oMh4_SyaqKZ45jZpjkqXAC_JLYhLVtJrJzVRinxyiE8zNmAlAsDQKgZN-79G3w=s16000" /></a></div><span style="background-color: white; font-family: verdana;">I was lucky enough to grow up in a household where food was food, </span><span style="background-color: white; font-family: verdana;">It never mattered from which community the food practice or recipes ever came from.</span><span style="background-color: white; font-family: verdana;"> The only marker my parents allowed in their
kitchen is 'it had to be tasty and nutritious'. We loved our Dhuki pitha with khasir
mangsho (goat meat) that Rowshenara masi will cook for us in winter or would
never twitch an eye to pair our soru chakuli pitha with duck meat or duck egg
curry or making Macher or shutki macher pithe (dry fish stuffed pithe). </span><p></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">But that was at home. In the
outside world our choices were often questioned. along with our native food
from Midnapore which many people thought were the food of the poor and
ridiculed us for eating those. It hurt me badly as a kid but with time I learned to
deal with it. </span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Another aspect of food that intrigues me is how food travels from one place to another and we can draw parellels between food from different geographical locations. </span><span style="background-color: white; font-family: verdana;">When I look at this kholajali pithe with the
numerous tiny holes on the surface, it instantly reminds me of Kerala's Appam, Moroccan Baghrir
or Malaysian Apam Balik. Probably another fascinating and unknown journey of
food from one place tracing which we can learn a lot about the journey of our ancestors. Thier journey for survival, the cultural amalgamations and people embracing food, making it thier own and adapting it using l</span><span style="background-color: white; font-family: verdana;">ocal ingredients and techniques.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="background-color: white; font-family: verdana;">Though same in texture, kholajali
for me is more complex in technique - as it does not use any leavening agent
like the other two. It uses a simple fact that when liquid batter touches the very hot surface of an Earthen pan it creates vapour, while trying to escape the vapour in turn creates hundreds of tiny holes giving it a net like appearnce.</span><span style="background-color: white; font-family: verdana;"> It’s the sheer ingenuity of our ancestors who played
with a handful of items and applied various techniques to come out with so many different types of pithes with
different textures, shapes, and tastes.</span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">As a food enthusiast it’s an honour for me to
learn and document those for the future generation.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">The name kholajali refers to
the words 'khola' or Earthen pan and 'jali' or net. While the first refers to the Earthen cooking pan/tawa the later, to the unique net-like texture. I believe this pitha originated in the Eastern parts of Bengal and is
very famous in the Noakhali district of Bangladesh. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">One can pair it with either
sweet or savoury sides. In our home, it’s a winter ritual to have it with a
spicy duck meat curry called Haser mangsher kalia. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">This recipe calls for only
three ingredients which I am talking about in the following section.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;"><b><span style="color: #cc0000;">Rice flour</span></b>: If you are
planning to make it I would urge you to make your own rice flour which with the help of a mixer grinder is not a very difficult job. I in my next post will try to write in detail how to make your own rice flour.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Alternatively, you can soak
atop or sundried rice overnight and can make a smooth paste out of it to make
this pithe.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="background-color: white; font-family: verdana;"><b><span style="color: #cc0000;">Egg</span></b>: if possible use duck
egg or country chicken egg as they are bigger. If you are using poultry eggs
please substitute each duck egg with 1.5 of those.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="background-color: white; font-family: verdana;"><b><span style="color: #cc0000;">Water</span></b>: we need to use both
warm water and room temperature water. Please read the recipe to know which
one to use at what stage.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="background-color: white; font-family: verdana;"><b><span style="color: #cc0000;">Earthen tawa</span></b>: That gives the
best result and we need to heat the Earthen pot on medium heat (gas burner) at
least for 10 minutes before starting the process.</span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">In case you do not have an
earthen tawa use non-stick or seasoned cast iron one.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; font-size: medium; line-height: 107%;"><b><u> Kholajali Pitha<o:p></o:p></u></b></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">(Makes 7-8)<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;"><o:p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhwXhCQFGmGACQBBl8EpoCpmI6tFPn9_g9AA6S3YYUDeLBWAO_fHJ5mpgJhOUM4BkPxHTn1_z868OgKio-9nccICht-CjYwV9GMlM4_O1fefPM9RDrxWuBBvNvUCzBw8opSQ6MoApf8_0RSYO1CIOHZURqNNTls-fGfVaD4couQMVXygsxZMzvSD0WXdA=s1203" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/a/AVvXsEhwXhCQFGmGACQBBl8EpoCpmI6tFPn9_g9AA6S3YYUDeLBWAO_fHJ5mpgJhOUM4BkPxHTn1_z868OgKio-9nccICht-CjYwV9GMlM4_O1fefPM9RDrxWuBBvNvUCzBw8opSQ6MoApf8_0RSYO1CIOHZURqNNTls-fGfVaD4couQMVXygsxZMzvSD0WXdA=s16000" /></a><br /><br /></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; color: red; font-family: verdana; line-height: 107%;"><b>Ingredients:<o:p></o:p></b></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Rice flour: 1 cup (atop or raw rice)<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Duck egg: 1 OR poultry egg one and half<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Pinch of salt<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span style="background-color: white; font-family: verdana;">To season the earthen pot 1
tablespoon of mustard oil mixed with 1 tbsp of water</span></p><p class="MsoNormal" style="text-align: justify;"><span style="background-color: white; font-family: verdana;"><span style="color: red;"><b>Method:</b></span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="background-color: white; font-family: verdana;"><span style="color: red;">Preparing the batter</span></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Sieve the flour and place it in
a big bowl. Add a pinch of salt.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Heat 1 cup of water till the
water starts to simmer. Take off and mix with the flour. Depending on the
quality of the flour the quantity will vary. Start with less water and
gradually add more to get the right consistency. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Mix to get a lump-free
batter and keep it pourable yet thick like a slightly thinner pancake
batter. Keep it aside for 5-7 minutes
till it cools down a bit then add the egg and mix.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; font-family: verdana; line-height: 107%;">Now adjust the consistency
with room temperature water. The thickness should be enough to pour and spread
easily by swirling the pan. Please check the associated video. <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span face="Arial, sans-serif" style="background: white; color: red; font-family: verdana; line-height: 107%;">Cooking the pitha.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/noujJLJ6fmg" width="320" youtube-src-id="noujJLJ6fmg"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">Check this video to understand the consistency of the batter and the cooking technique</span></div><p></p><p class="MsoNormal" style="text-align: justify;"><span style="background-color: white; font-family: verdana;">Heat the pan to very hot
then keep the heat to medium. Take the oil and water mixture in a small piece
of cloth and wipe the surface of the pan. Pour a ladleful and carefully by
holding the two sides of the pan swirl it to cover the surface. Cover the pan
with a lid and cook on medium-high for 30 seconds or till the top changes
colour and is cooked. Using a khunti or a spatula take it out.</span></p><p class="MsoNormal" style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSA-WwXnB3tXVpoolIKYYXRvzJTtU864GK6keWMCsMRON7WBWq7sZz2r9Azs5PjKX1Eg1mIuWdm75oZi33MVHH1SnAWKEhiy4b9UOWLIAJD7i6FLyE8TwLeHD-q5stk5ZhIj5HR1Tt7EobbRfKaTD4--NncDw39EPDx1EVlSJ2QCT_X4pznlzfRuZYWA=s713" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="657" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSA-WwXnB3tXVpoolIKYYXRvzJTtU864GK6keWMCsMRON7WBWq7sZz2r9Azs5PjKX1Eg1mIuWdm75oZi33MVHH1SnAWKEhiy4b9UOWLIAJD7i6FLyE8TwLeHD-q5stk5ZhIj5HR1Tt7EobbRfKaTD4--NncDw39EPDx1EVlSJ2QCT_X4pznlzfRuZYWA=s16000" /></a></div><span style="background-color: white; font-family: verdana;">Serve hot with any side of
your choice. </span><p></p>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-8321516601945767742021-08-09T21:13:00.000-07:002021-08-09T21:13:27.591-07:00Shapla Chingrir Torkari<p style="text-align: justify;"><span style="font-family: verdana;">Water Lily stem and Shrimp curry</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsXEbPoCKvViPfZK9SWZw-US95qsRhZ7oWdme6WWzDDTGYME2SWbgY_oa7W7w5JWiNvGmluPC77acui791wwOY2rDNp1Ow79ldniw5s6RzzPSUjyt3z2_bAMT68LCAioOVbaBn0jaO0DE/s1119/shapla.chingri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1119" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsXEbPoCKvViPfZK9SWZw-US95qsRhZ7oWdme6WWzDDTGYME2SWbgY_oa7W7w5JWiNvGmluPC77acui791wwOY2rDNp1Ow79ldniw5s6RzzPSUjyt3z2_bAMT68LCAioOVbaBn0jaO0DE/s16000/shapla.chingri.jpg" /></a></div><span style="font-family: verdana;">I have written about water lily or Shapla (</span><span style="background-color: white; font-family: verdana;">Nymphaeaceae) in two other posts with two different recipes (<b><a href="http://www.ahomemakersdiary.com/2015/09/shaplar-bhyala-or-fritter-of-water-lily.html" target="_blank">Shaplar Bhyala</a></b> and <b><a href="http://www.ahomemakersdiary.com/2015/09/shapla-chingri-ghanto-water-lily-stems.html" target="_blank">Shaplar ghanto</a></b>) before. Today while writing this recipe I decided to include the write-up that I posted on my Facebook page a few days back. It for a change was in Bengali where I wanted to describe how monsoon is experienced in rural Bengal. For people who do not read Bengali I have included a small English write-up in the same line. Hope you will enjoy it. </span><p></p><p style="text-align: justify;"><span style="background-color: white;"><span style="font-family: verdana;">The recipe today is very simple but with a spectacular flavour that with every morsel will remind you of monsoon. Just a few pantry staples and a handful of shrimps that are easily available in this season. That is the merit of regional cooking, celebrating the seasonal flavours while retaining all it's goodness.</span></span></p><p style="text-align: justify;"><span style="background-color: white;"><span></span></span></p><a name='more'></a><p></p><p style="text-align: justify;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: verdana;">This is Shapla or water lily. Bangladesh's national flower. In Monsoon, when our green Bengal looks even greener and water bodies and lowlands are logged with water, they come in profusion, in all sorts of hues of pink, blue and white, making the state look like a fairyland. </span></span></p><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">At the peak of the Monsoon, people in the rural often have to resort to Dingi Nouko or bhyala (banana plant raft) to commute. But the soaking rain, the wobbly Dingi, or the tidal force of the water nothing can stop them from admiring the beauty of the blooms or collecting a few on his trip back home. </span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">In the afternoon on her way to the river to take bath the wife will carry a chakni jal (handheld small fishing net) to catch some small fish. The pressure of 'filled to the brim' water in the stream will make the fish pant for fresh air and they will appear on the surface. that's when she will catch them. sometimes even with her bare hands or the pallu of her sari. back home a delicious curry would be prepared with the water lily stems and those fish. The little boy though would want something crunchy, after all it's monsoon. The mother will think of the hardship and the danger that his man has to go through every day and utter a prayer for him. She then will shape a small raft out of the stems, secure it with thin twigs, and will batter fry it for the waiting child.</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">The meal will be a delicious Shaplar ghanto (curry) and shaplar bhyala (raft shape fritter made of water lily stem) with hot steamed rice. </span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">The following piece in Bengali is a story of a family in rural Bengal, very similar to what has been written above.</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWHQkaoewq9zQea-G9-9PXvDFB6WBMJn_f0g8JqekzgpmrPYr4-P8sOEFiIkZF6HlbnqoUfLSUL7epSz_RXHnpRQqxjUtaz2a-YrDwDa3zqeTw4HfvWburG2pMW0Ow9FM8aUzw1dcc_Sd/s1203/monsoon.meal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWHQkaoewq9zQea-G9-9PXvDFB6WBMJn_f0g8JqekzgpmrPYr4-P8sOEFiIkZF6HlbnqoUfLSUL7epSz_RXHnpRQqxjUtaz2a-YrDwDa3zqeTw4HfvWburG2pMW0Ow9FM8aUzw1dcc_Sd/s16000/monsoon.meal.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A Bengali Monsoon meal, Kochur loti narkol die (Taro stolon cooked with mustard and coconut paste), Shapla chingrir torkari (Water lily and shrimp curry, Chuno mach bhaja (tiny freshwater fish fry) and Kamrangar chutney (Fennel scented starfruit chutney)</td></tr></tbody></table><br /></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">ভরা বর্ষায় যখন মাঠ ঘাট এক করে জল থইথই করে চারপাশে তখন খাল বিল নদী আলো করে ফুটে ওঠে শাপলা। লাল, নীল, সাদা কত তার রং, কত তার রূপ। দু দণ্ড দাঁড়িয়ে দেখতে সাধ জাগে গ্রামের চাষার। কিন্তু মাথায় তার তখন মেলা কাজ। সেই কবে খনা বলে গিয়েছেন</span></div><p style="text-align: justify;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: verdana;">আষাঢ়ে কাড়ান নামকে, শ্রাবণে কাড়ান ধানকে। </span></span></p><p style="text-align: justify;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: verdana;">শালী ধানের সোনালী স্বপ্ন যে এই শ্রাবনেই শুরু, আর কে না জানে, ঘরের সমবচ্ছরের খাবারের যোগান এই শালী ধানের চাষেই। তাই পৃথিবী রসাতলে গেলেও চাষা ক্ষেতে যায়। বীজতলা থেকে সদ্য লাগানো চারা তখন মাঠে লকলক করে। যত্ন করে চাষা আল বাঁধে, নিড়ানি দেয় আর লম্বা বাঁশ দিয়ে গাছের আগা থেকে ঝরিয়ে দেয় জমা জল।</span></span></p><p style="text-align: justify;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: verdana;">বিপত্তি যত ডুবে থাকা মাঠঘাট নিয়ে। তাই দা দিয়ে কলার গাছ কেটে বানাতে হয় ভ্যালা বা তাল গাছের ডিঙি। এই ভ্যালায় ভেসে একখান বাঁশের লগি ঠেলে সে দুপুরে মাঠ থেকে বাড়ি ফেরে। হাত বাড়িয়ে শাপলা ছিড়ে ছিঁড়ে জড়ো করে ডিঙ্গির ওপর। জলের তোড়ে ডিঙি দোলে এপাশ ওপাশ, খোকা ভয় পেয়ে বাবার কাছ ঘেঁসে এলে মাথায় হাত বুলিয়ে বলে, " ভয় কি বাবা আমি আছি তো"।</span></span></p><p style="text-align: justify;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: verdana;">ওদিকে তখন চাষা বউ হাতে ছাঁকনি জাল নিয়ে বিলের জলে নাইতে যায়। বিল উপচে মাছ পালায় এপাশ ওপাশ। জলের চাপে হাঁসফাঁস করা মাছ, স্বাস নিতে ভেসে ওঠে ওপরে আর তখনি ছোট জাল, শাড়ির আঁচল বা কখনো শুধু হাতেই চাট্টি মাছ ধরে ফেলে বউ। ঘরে ফিরে তুলসি তলায় জল ঢেলে সে মাছ ছাড়ায়। সেই মাছ দিয়ে রান্না করে শাপলার ঘন্ট। </span></span></p><p style="text-align: justify;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: verdana;">খোকা এসে মায়ের আঁচল ধরে টানে একটু কুড়মুড়ে বড়ার আশায়। চকিতে চোখে ভেসে ওঠে খোকার বাবার ভ্যালা ঠেলে উজান বাওয়া।মনে মনে মা বিপত্তারিনি কে স্মরণ করে খোকার মা, আর কাঠি গুঁজে গুঁজে তৈরি করে শাপলা ডাঁটার ছোট ছোট ভ্যালা। পিঠালি ডুবিয়ে ভাজে মচমচে করে। হাতে নিয়ে খোকার আনন্দ দ্যাখে কে, বাবার মত তারও একখান ছোট ভ্যালা।</span></span></p><p style="text-align: justify;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: verdana;">গরম ভাত, ঘন্ট আর বড়ার গন্ধে ম ম করে চাষার নিকোনো উঠোন। ছেলের মুখে মাখা ভাতের গরাস তুলে দিতে দিতে চাষি বউ ঘরের মানুষের ফেরার পথ দ্যাখে আর মনে মনে আউড়ে চলে</span></span></p><p style="text-align: justify;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: verdana;">লেবুর পাতায় করমচা</span></span></p><p style="text-align: justify;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: verdana;">যা বৃষ্টি ধরে যা</span></span></p><p style="text-align: justify;"><b style="background-color: white; font-family: verdana; white-space: pre-wrap;">Shapla Chingrir Torkari</b></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkTMwHcdRdfQ_w4sKlzPyrEQYoS-Ysfnj-hPbS1VXqapsz-7L5U2pfKtp9BKYWK_CJtkdmmJUyGe4fPJ7Hu_5Fds5mjTRBqcLZJV4AwGd9yVwLNa6BUj2qRgCtUruGdqM8mAwfEB9IEOv/s667/shapla.chingri.bengali.delicacy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="622" data-original-width="667" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkTMwHcdRdfQ_w4sKlzPyrEQYoS-Ysfnj-hPbS1VXqapsz-7L5U2pfKtp9BKYWK_CJtkdmmJUyGe4fPJ7Hu_5Fds5mjTRBqcLZJV4AwGd9yVwLNa6BUj2qRgCtUruGdqM8mAwfEB9IEOv/w640-h596/shapla.chingri.bengali.delicacy.jpg" width="640" /></a></div><span style="color: red; font-family: verdana; white-space: pre-wrap;"><b>Ingredients</b></span><span style="font-family: verdana; white-space: pre-wrap;">:</span><p></p><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Shapla: 1 bunch (Cut in 1.5" pieces, 3.5 cups)</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Shrimps: 150 gms (1/2 cup)</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Onion: 1 small</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Garlic paste: 1 tsp</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Chili powder: 1 tsp</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Coriander powder: 1 tsp</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Turmeric</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Salt</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Mustard oil: 2 tbsp</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Green chilies: 2 for flavour</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;"><b><span style="color: red;">Method</span></b>:</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Peel and slice the onion in fine slices.</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">The stems have very fine skin that covers them. The best and easy way to remove them is to break in the middle in a way that the parts are still attached to the skin. Then just pull each part away from each other. The whole skin comes off in seconds. OR just use your knife to peel them.</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Wash the shrimps and marinate with little salt and turmeric. keep aside.</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Now heat 2 tbsp oil and add the onion. Saute on low till brown then add the garlic, little salt, and chili powder. Cook for a couple of minutes till the raw smell is gone.</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Next, add the coriander and turmeric. Saute for 30 seconds and then add the shrimps. Mix and cook for 2 minutes on medium before adding the Shapla stems. Add 1/2 tsp salt at this stage and mix. Cover and let it cook on medium.</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">A lot of water will be released and the whole curry would be cooked in this. After five minutes open the lid. The stems should shrink a lot by this time. Now adjust the seasoning and better keep it at the lower side. Mix and add 2 green chilies for flavour. cook till you are happy with the consistency and the cooking of the shapla.</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">Serve hot with steamed rice.</span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="color: red; font-family: verdana;"><b>A Homemaker's Notes:</b></span></div><div dir="auto" style="background-color: white; text-align: justify; white-space: pre-wrap;"><span style="font-family: verdana;">To make this recipe vegetarian just omit the prawns. You can also add a handful of black chana.</span></div>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-22914111597934525772021-07-29T20:16:00.000-07:002021-07-29T20:16:27.953-07:00Gandal patar bora ar macher patla jhol<p style="text-align: center;"><span style="font-family: verdana;">Fritters made of skunk vine (Paederia Foetida Linn) and light fish curry with the leaf paste</span></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPV5g0_1NMzXT-UzRvTXI3B3CHTESsIWA-_CGwSCSWp_KJyn_PhwU6V9Pj2Wic7ikjywd8VeINxUo3ffi8SCIDqv6Kr6nq_8DA8ZINhlX2uaqDyuaeke5LWB9FK7PCJUVh_N8UOnO04cS/s1203/monsoon.greens.fritter.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPV5g0_1NMzXT-UzRvTXI3B3CHTESsIWA-_CGwSCSWp_KJyn_PhwU6V9Pj2Wic7ikjywd8VeINxUo3ffi8SCIDqv6Kr6nq_8DA8ZINhlX2uaqDyuaeke5LWB9FK7PCJUVh_N8UOnO04cS/s16000/monsoon.greens.fritter.recipe.jpg" /></a></div><span style="font-family: verdana; text-align: justify;">Uff dida ki baje gandho ei patatar, dur karo dur karo. (Oh Grandma what are these leaves? smell so bad. throw them away.), I curled my nose and looked away in disdain.</span></div><p style="text-align: justify;"><span style="font-family: verdana;">Dida who was sitting on the floor and chopping a small bunch of the smelly leaves looked up and smiled. Tomar jonyoi ranna hochhe Didibhai. Khelei dekhbe atodiner jwor pet kharap kamon thik hoe jay. (It is being cooked for you dear, a great herb for your stomach ailments).</span></p><p style="text-align: justify;"><span style="font-family: verdana;">That made my heart skip a bit. After weeklong suffering of diarrhea and surviving on a meager diet of Barley water and thin arrowroot biscuit I was finally allowed to have a proper lunch today. I was waiting for the meal since morning and was dreaming of some fish curry with steaming hot rice or at least a meal of dal, alubhate, and machbhaja (Rice, mashed potato, and fried fish).</span></p><p style="text-align: justify;"><span style="font-family: verdana;">But not this. I shook my head in denial, tears welled up in my eyes and I ran away from that kitchen. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcALFsWSe1GsM2wT3jhjw5AEWxlERkQDrwLKqSEcVtiX7qYLEITVWjFucuUaSgdrMMV80QfaSnC4XqjJ0RUsP8pPYdtSrOgKVTiqcSoCUyPcqZWoGhGrDr8wYkbnKACPMUEpL94tCr0oO0/s2048/Paederia.Foetida.Linn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1269" data-original-width="2048" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcALFsWSe1GsM2wT3jhjw5AEWxlERkQDrwLKqSEcVtiX7qYLEITVWjFucuUaSgdrMMV80QfaSnC4XqjJ0RUsP8pPYdtSrOgKVTiqcSoCUyPcqZWoGhGrDr8wYkbnKACPMUEpL94tCr0oO0/w640-h396/Paederia.Foetida.Linn.jpg" width="640" /></a></div><span style="font-family: verdana;"><p style="text-align: justify;"><span></span></p><a name='more'></a></span><p></p>That kitchen was my favorite place to linger on all day. I would sit there by Dida's side on a small piri (Wooden low stool) while she tempered the dal, fried the fish, or scolded Kotu'r maa for placing things out of her reach. I thought she loved me for being there, talking nonstop about my friends in Santiniketan, asking questions, and sometimes singing my favourite songs for her.<p></p><p style="text-align: justify;"><span style="font-family: verdana;">Then how could she do this to me! More tears rolled down my cheeks and I even fought with maa when she came to take me to the pond to give me a bath. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; text-align: justify;">And then lunch was served. A green-looking jhol with fish and plantain and two crisp fried green fritters glistening with dots of even crispier sesame seeds. </span></div><p></p><p style="text-align: left;"><span style="font-family: verdana;">Maa gave me a morsel of the meal and it was tasted divine with a squirt of lime. devouring hungrily I wondered what was her sorcery that turned such malodorous greens into a delicate herby broth. Without saying a word I savoured the meal in silence and decided to spend more time with her in the kitchen to learn some of her magic spells.</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83xnF1wSVnQ5-8Vq3Gn-lPqscKnlfe5tKiNPFdoZI5q3bzL8V1b9br4W7Md6Erww5Y1URkN3QlWOu5zZiIAjOUYF-G0Riy__kFJjXQ7O38NN53yOUqi2oHMNCXkl20ZK27NG1eEpnlmFh/s980/gandal.pata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="980" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83xnF1wSVnQ5-8Vq3Gn-lPqscKnlfe5tKiNPFdoZI5q3bzL8V1b9br4W7Md6Erww5Y1URkN3QlWOu5zZiIAjOUYF-G0Riy__kFJjXQ7O38NN53yOUqi2oHMNCXkl20ZK27NG1eEpnlmFh/s16000/gandal.pata.jpg" /></a></div><span style="font-family: verdana; text-align: justify;">Gandal or Gadhabhadali is a vine that grows wild in India and Bangladesh. Monsoon is the time when it flourishes and finally flowers and fruits in Autumn. Also known as gandhabhadali, skunk vine, Gandhaprasarani or prasarani (Paederia Foetida Linn). Because of the stench in it's leaves not many comes near it but it possesses several medicinal properties. Numerous reference of this plant is found even in Charaka and Sushruta Samhita. In Ayurveda this is used to treat all sorts of stomach-related problems, paralysis, rheumatic affections, piles and urinary discomforts. </span><p></p><p style="text-align: justify;"><span style="font-family: verdana;">In Bengal the rhyme that reminds people of the efficacy of this medicine goes like-</span></p><p style="text-align: justify;"><span style="font-family: verdana;">ভ্যাদাল বনে গাঁদাল বসে, হেঁকে বলে খাওনা কসে,</span></p><p style="text-align: justify;"><span style="font-family: verdana;">ভাইবোনেতে বেড়া দেব অতিসারের ঘরে-</span></p><p style="text-align: justify;"><span style="font-family: verdana;">মোদের সঙ্গে বেলকে নেব, আম-অতিসার ঝেঁটিয়ে দেব</span></p><p style="text-align: justify;"><span style="font-family: verdana;">কিসের তোমার ডর</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Which loosely means a combination of mutha (cypres rotundus) and skunk vine can cure any stomach diseas where as adding bael fruit (aegle mermelos) to it will even cure dysentery and stomach worms. In Bengal this is often used in cooking. A crisp fried bora or fritter is normal and people like my dida still cooks a light fish broth with plantain and fresh fish to keep stomach bugs at bay. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">Below are the recipes.</span></p><p style="text-align: justify;"><span style="font-family: verdana;"><b><u style="background-color: #fcff01;">Gandal patar jhol</u></b></span></p><p style="text-align: justify;"><span style="font-family: verdana;">(serves 2)</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUaDa7etp1RjHvBhjFYbeKTAlXDMfFQgUINpy442J7SSdDWPFV_JxctvFgufqH-y35-EWI1KK0InLacMol52uEKzdXpRjVS06jjySeBUtogNMu8EZ4VPrxvdKSaOptafl6fD0WHbemqY_/s973/gadal.patar.jhol.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="973" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUaDa7etp1RjHvBhjFYbeKTAlXDMfFQgUINpy442J7SSdDWPFV_JxctvFgufqH-y35-EWI1KK0InLacMol52uEKzdXpRjVS06jjySeBUtogNMu8EZ4VPrxvdKSaOptafl6fD0WHbemqY_/s16000/gadal.patar.jhol.recipe.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p style="text-align: justify;"><b style="color: red; font-family: verdana;">Ingredients:</b></p><p style="text-align: justify;"><span style="font-family: verdana;">Skunk vine leaves: 12-14</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Fresh Fish: I used deshi mourola or mola carplet; 100 gms</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Plantain: 1</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Potato: 1 small</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Green chilies: 2-3</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Salt</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Turmeric</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Mustard oil: 3 tbsp</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Cumin or nigella seeds for tempering 1/3 tsp</span></p><p style="text-align: justify;"><b style="color: red; font-family: verdana;">Method</b></p><p style="text-align: justify;"><span style="font-family: verdana;">Wash the fish and marinate with salt and turmeric. Keep aside for 15 minutes. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">In the meantime peel the plantain and potato and cut in thick batons.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Wash the leaves and make a paste with one green chili. If you do not like spicy food then omit the green chili here.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Heat 1 tbsp oil and fry the fish lightly. 3-4 minutes on each side. If needed add a little more oil. Take out and keep aside.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">In the same pan add the rest of the oil and temper with the whole cumin or nigella and 2 slit green chilies. Once they start to splutter add the veggies. Add salt and saute on low. Cover and cook till they are slightly cooked. Add the leaf paste and mix. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">Add one and half cup of warm water. Once it starts to boil add the fish, mix and adjust the seasoning if needed. </span></p><p style="text-align: justify;"><span style="font-family: verdana;">Cover and cook on medium till you are happy with the consistency.</span></p><p style="text-align: justify;"><b style="color: #cc0000; font-family: verdana;">A Homemekers's notes:</b></p><p style="text-align: justify;"><span style="font-family: verdana;">Generally in a jhol like this very little turmeric is added.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">You can also add other vegetables like pointed gourd (patol), raw papaya etc.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Vegetarians can add more veggies and omit the fish altogether. You can make small dal boras out of any lentil paste and salt and add to it. It tastes delicious</span></p><p style="text-align: justify;"><span style="background-color: #fcff01; font-family: verdana;"><b><u>Gandal Patar Bora or fritter</u></b></span></p><p style="text-align: justify;"><span style="background-color: #fcff01; font-family: verdana;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSY5pGWIjanV8OZ0A1iXDmooYmE39FW2CfBujUIvSGaN7Hs1Xgql-QdyVti82hwVLejjRy5OJZNLYaeX5zSdkysnf6tXOX6HOKnncgrUj45JVOvXBH2zvfyI1LGWb5Y2TBaBAQlPWRKLVp/s1001/gandal.patar.bora.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1001" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSY5pGWIjanV8OZ0A1iXDmooYmE39FW2CfBujUIvSGaN7Hs1Xgql-QdyVti82hwVLejjRy5OJZNLYaeX5zSdkysnf6tXOX6HOKnncgrUj45JVOvXBH2zvfyI1LGWb5Y2TBaBAQlPWRKLVp/s16000/gandal.patar.bora.recipe.jpg" /></a></b></div><b style="font-family: verdana;"><span style="color: red;">Ingredients:</span></b><p></p><p style="text-align: justify;"><span style="font-family: verdana;">Skunk vine leaves: as much as you like. I use 25-30 leaves for a family of 2 adults and 2 kids</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Red lentil/ musur dal: 1/4 cup</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Green chillies: 2, chopped very fine </span></p><p style="text-align: justify;"><span style="font-family: verdana;">Nigella seeds: 1/2 tsp</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Sesame seeds: 1 tbsp</span></p><p style="text-align: justify;"><span style="font-family: verdana;">bi-carb of soda: 1/4 tsp </span></p><p style="text-align: justify;"><span style="font-family: verdana;">Mustard or any oil of your choice for shallow frying</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Salt</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Turmeric</span></p><p style="text-align: justify;"><span style="font-family: verdana;"><b><span style="color: red;">Method:</span></b></span></p><p style="text-align: justify;"><span style="font-family: verdana;">Soak the Lentil for at least an hour. Then make a coarse paste of it without adding any water.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Wash the leaves very well. Bunch them up by placing one on top of another and roll them tightly. Slice finely to get ribbon-like leaves.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Mix everything together except the soda and oil.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Heat enough oil in a frying pan for shallow frying. Once hot turn the heat down.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Add the soda to the batter and mix.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Now take a spoonful and place it in the oil. Fry it for a minute or two and then carefully flip them. Using the spatula press them gently to make it crisp.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Fry till golden on both sides.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Take out and drain the excess oil. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWIrs6fKzbxQ14yOoajYVrptfH3PhcAyQ17F4Yo2aPSJHb8NDpAuCGc-nH74blxIbeHfEXV30ZVVsoRwq_LA3IVtyfXU0-Fopm1HWsFAe_4CmvoJRI88tJ6JYCqBTQgO_LJ5ObHFt7QBG/s1203/shapla.fuler.bora.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWIrs6fKzbxQ14yOoajYVrptfH3PhcAyQ17F4Yo2aPSJHb8NDpAuCGc-nH74blxIbeHfEXV30ZVVsoRwq_LA3IVtyfXU0-Fopm1HWsFAe_4CmvoJRI88tJ6JYCqBTQgO_LJ5ObHFt7QBG/s16000/shapla.fuler.bora.recipe.jpg" /></a></div><b style="color: red; font-family: verdana;">A Homemaker's Notes:</b><p></p><p style="text-align: justify;"><span style="font-family: verdana;">Instead of lentil paste, you can also add besan or chickpea flour.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Some also add onion to it.</span></p>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-7292676787645198892021-07-20T22:18:00.001-07:002021-07-20T22:18:35.372-07:00Shahi Zarda (Biyebarir Zarda)<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ghd2jWCRM0aq9cwjXXwc844eLAm3_3GntIg3HYCYHaTnXw-TRlhxR1SWmFVNus1P-_cXCM4Enhebamw6XKjrkrTB2T5tpLYAeDtCFYFcamBZfqbDAVmSOp-swtfVbbIt7rFrAGCNLRHG/s1203/Zarda.pulao.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ghd2jWCRM0aq9cwjXXwc844eLAm3_3GntIg3HYCYHaTnXw-TRlhxR1SWmFVNus1P-_cXCM4Enhebamw6XKjrkrTB2T5tpLYAeDtCFYFcamBZfqbDAVmSOp-swtfVbbIt7rFrAGCNLRHG/s16000/Zarda.pulao.recipe.jpg" /></a></div><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Shakespeare once said '<span style="background-color: white; text-align: center;">What’s in a name? That which we call a rose by any other name would smell as sweet.'</span></span></div><div style="text-align: justify;"><span style="background-color: white; text-align: center;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="background-color: white; text-align: center;"><span style="font-family: verdana;">While it comes to food I can relate to the second half of this famous saying but name of dishes often tells a lot about it's origin and evolution.</span></span></div><div style="text-align: justify;"><span style="background-color: white; text-align: center;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white; text-align: center;">Zarda, also known as Meethe chawal (Sweetened rice) or Gur ke chawal (Jaggery rice) is a popular dessert in the Indian Subcontinent. The name Zarda comes from the Persian word 'Zard' or yellow colour. It's the traditional yellow tint of this dessert that gave this name. </span><span style="background-color: white; text-align: center;">While Zarda on a Muslim dastarkhwan is rich with pure ghee and heavy-handed use of dry fruits and nuts, the North Indian meetha chawal is comparatively lighter on the palate. and the Gur ke chawal in my experience was quite a peasant dish where aromatic rice is simmered in fresh ganne ka ras (sugarcane juice) or jaggery water.</span></span></div><div style="text-align: justify;"><span style="background-color: white; text-align: center;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Tracing back to its roots would make one believe that the dish in India was introduced and popularised by the Mughals. A detailed recipe of Zard Birinj (Yellow rice) is found in Ain-i- Akbari, the record of Akbar's administration written by his court historian Abu'l Fazl in 16th century. It uses around 5 seers of sugar candy, 3.5 seers of ghee, and 1.5 seers of dry fruits and nuts for 10 seers of rice. An opulent dish fit for the royals. </span></div><div style="text-align: justify;"><span><a name='more'></a></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Lizzie Collingham in her book 'Curry', explained that to meet the demand of mughal kitchen <i>'</i><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><i>Cartloads of sultanas, dried apricots, figs, and almonds were imported into India along the new roads that were constructed to facilitate trade throughout northern India, central Asia, and Persia.</i>'' Whereas to keep a steady supply of two of Persia's favourite spices, saffron and asafoetida- the Mughals started to cultivate them in India.</span></span></div><div style="text-align: justify;"><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">In Bengal and Bangladesh </span><span style="background-color: white; text-align: center;">Zarda is a quintessential festive dish mostly in Muslim households. Be it weddings or Eid, the heavy meal will surely end with a bowlful of this aromatic dessert. The speciality of Bengali Zarda pulao is the tiny oval-shaped gulab jamuns known as Nikhuti and little chunks of Chalkumror murabba or petha.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white; text-align: center;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white; text-align: center;">I first tasted this dish during a wedding at a family friend's house. A</span><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">long with biriyanis and other dishes cooked by chefs from Lucknow they served this zarda at the end. </span><span style="background-color: white; text-align: center;">I barely was out of kindergarten then </span><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;">and my family still talks about how I polished off 3 bowlfuls of it. The love still continues. And since a good zarda is not available at restaurants, I prefer to make it myself. </span></span></div><div style="text-align: justify;"><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span style="font-family: verdana;">I often see people making Zarda with Basmati rice which in my cookbook is a strict no. A good zarda should be one where each grain is perfectly cooked yet separate, neither it should be cloyingly sweet nor lack balance. For such reason I prefer to use short grain fine aromatic rice. Here I have used Kalo Nunia, My most favourite highly aromatic rice that grows in the Himalayan foothills of North Bengal. Following the black colour of the paddy and its tiny size, in Bangladesh it is known as Kalijeera (nigella seeds) rice.</span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span style="font-family: verdana;"><b><u>Shahi Zarda Pulao</u></b></span></span></div><div style="text-align: justify;"><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwSnVp3OIndA42LLOHvsE1lMLJnbSNDnprHAHGxhuV-OQq1VLvNFdj4k_NMzq52lMq74otoO37OHWvz66WXr4rlhxwmKpQraIWk1-J0z__FjFea6tQl911N2V7bGce4myoEyiYXbpVkKR/s793/Biyebarir.zarda.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="793" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwSnVp3OIndA42LLOHvsE1lMLJnbSNDnprHAHGxhuV-OQq1VLvNFdj4k_NMzq52lMq74otoO37OHWvz66WXr4rlhxwmKpQraIWk1-J0z__FjFea6tQl911N2V7bGce4myoEyiYXbpVkKR/s16000/Biyebarir.zarda.recipe.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: justify;"><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span style="color: red; font-family: verdana;"><b>Ingredients:</b></span></span></div><div style="text-align: justify;"><span style="background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;"><span style="font-family: verdana;">Kalo Nunia or any short grain aromatic rice: 1 cup</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Saffron yellow food colour: 1/3 tsp (I used Wilton Gel colour)</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Saffron: 1 fat pinch</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Sugar: 1 cup </span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Ghee: 1/2 cup</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Salt: 1/3 tsp</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Petha: 150 gms (Cut in 1/4" squares)</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Pista: handful</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Almonds: handful </span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Raisins: handful</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Bay leaves: 2</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Green cardamoms: 2</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Cloves: 4-5</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Keora water: 1/2 tsp</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;"><b>Nikhuti</b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Follow <a href="http://www.ahomemakersdiary.com/2017/09/pantua-bengali-gulab-jamun.html" target="_blank">THIS</a> recipe but make them tiny and in an oval shape.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: justify;"><span style="color: red; font-family: verdana;"><span style="background-color: white;"><b>Method:</b></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Soak the almonds in warm water for 5 minutes and remove the skin. </span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Wash and saok the raisins for 15 minutes.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Wash the rice well in 3-4 changes of water. Soak for 15 minutes.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Boil 5 cups of water in a deep vessel. Once it starts to boil add 1/2 tsp ghee and the food colour. Drain and add the rice and stir gently. Keep the flame on medium-high and cook till the rice is 80% done (6-7 minutes). Check by breaking a grain and there should be a tiny white dot at the centre of the broken rice. Drain the rice and keep it aside.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">While the rice is boiling take a flat or wide pan. Add the sugar and 3/4 cup water. Add the Ghee, Bay leaves, saffron, salt and slightly pounded cloves and cardamom. On medium-high melt the sugar and while the syrup starts to boil add the cooked drained rice. Gently fold the rice with the ghee and syrup and bring it to a boil. Then put the flame on the lowest and cover with a tight-fitting lid. </span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Let it cook for 8-10 minutes. Then open the lid and add the pista, petha, raisins and nuts. Sprinkle the kewra water and Mix again gently and cover. Cook again for 7-8 minutes or more till all the water is absorbed and the rice is cooked perfectly.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Remove the lid and cover the pot with a thick towel for 15 minutes.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><span style="background-color: white;">Then serve with the nikutis on top.</span></span></div><div style="text-align: justify;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXvBcAPx_hqM2MYgiTSZDNYQzLOYUXXm540yHzOd1G-WIFeUJg4T7X95fjHRZF7TFIlpjpz_34c6-VyzFr5MSiURdm4PnKNGludB5LSH67fgDizuaPViE-Jb7e5Z1kXWxGCZWUNJwTBGw/s994/Bengali.zarda.pulao.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXvBcAPx_hqM2MYgiTSZDNYQzLOYUXXm540yHzOd1G-WIFeUJg4T7X95fjHRZF7TFIlpjpz_34c6-VyzFr5MSiURdm4PnKNGludB5LSH67fgDizuaPViE-Jb7e5Z1kXWxGCZWUNJwTBGw/s16000/Bengali.zarda.pulao.recipes.jpg" /></a></div></span><span style="background-color: white; font-family: verdana;">We prefer it at room temperature.</span></div><div><blockquote class="wp-block-quote" style="background-color: white; border: none; box-sizing: border-box; color: #555555; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen, Ubuntu, Cantarell, "Fira Sans", "Droid Sans", "Helvetica Neue", sans-serif; font-size: 18px; margin: 2.5em 0px 1.875em; padding: 0px;"></blockquote></div>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-15504396983864129752021-07-07T22:00:00.004-07:002021-07-07T23:14:31.387-07:00Kharkol pata bata<p class="MsoNormal" style="line-height: normal; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrN1BJ1YwxfBtfmE8taVS3jMFhaavLVFqOX00_wyR99kriZVXD0Q3iZHmdPD2znN3En9TkEyx45YBEyfzMR4xAo3w8SvERZC8eX0HIAWGbeH7-6r2Iu5iN72NO-yI0_ER0tRvtV-qv92G/s995/ghatkol.pata.bata.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: verdana; font-size: medium;"><img border="0" data-original-height="995" data-original-width="727" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrN1BJ1YwxfBtfmE8taVS3jMFhaavLVFqOX00_wyR99kriZVXD0Q3iZHmdPD2znN3En9TkEyx45YBEyfzMR4xAo3w8SvERZC8eX0HIAWGbeH7-6r2Iu5iN72NO-yI0_ER0tRvtV-qv92G/s16000/ghatkol.pata.bata.jpg" /></span></a></div><p style="text-align: justify;"><span style="font-family: verdana; font-size: medium;">Isn’t it confusing that in monsoon when the plants start to sprout almost everywhere making the Earth look lush and green, is also the time when we are told to refrain from eating any sort of leafy greens? India's Monsoon eating philosophy is ingrained in the age-old practice of Ayurveda and backed up by many practices, folklores, and rituals. Which probably were developed to collectively fight deadly disease outbreaks that once were very common during the rainy seasons.</span></p><p></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="font-family: verdana; font-size: medium;"></span></p><a name='more'></a><p></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="font-family: verdana; font-size: medium;">Ritucharya in Ayurveda is a practice of altering one's diet and lifestyle in each season. It is supposed to balance all the three doshas (energetic principles) in the body and keeps one’s body and mind in perfect harmony. In Varsha ritu, pitta gets accumulated in the body, resulting in a dip in metabolism and digestion. At the same time, Vaata or the dosha responsible for the movement and nervous system in our body gets aggravated. Since leafy greens or anything that takes longer to get digested, provocate Vaata further, it is suggested to avoid such food at this time. What is prescribed rather are light, soupy, salty, and sour, easily digestible meals to keep the digestive fire going.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="font-family: verdana; font-size: medium;">Many of us do not follow such practices but what we cannot negate is the logic behind it. Think of the monsoon in India and the heavy rainfall that most part experiences. Roads, grounds, and almost all open space get submerged in water, forcing all insects including the ones living in the grounds to come upon the surface and take shelter in the vines and shrubs growing along the ground. This also is the season when they breed. All these infect the greens making them harmful to the human body. It does not take the whole system long to attack the weakened immune system of the body and make it seriously ill.</span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="font-size: medium;"><span style="font-family: verdana;">Further to strengthen this practice there are stories in mythology. It is said that </span><span style="background: white; font-family: verdana;">on the day after Ulto Rath (which is known as Ashad Ekadashi or Harishayani Ekadashi, 11th day of the Bengali month Ashad) after taking care of the universe for the whole year, tired Lord Vishnu falls asleep. He sleeps for four months (known as chaturmas/ four holy months ). To sleep the God chooses a bed of Kolmi lata or Waters pinach vine and as his pillows, he uses pointed gourd or Patol. It thus is believed that picking kolmi during these four months will disturb his sleep. No need to say that kolmi here represents most greens that grow along the ground during this time.</span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Whether we believe any of it or not what would not harm us is to be careful. Ayurveda always prescribes eating greens in a specific way. It needs to be lightly steamed first and then after discarding the water, it is to be sauteed in ghee or sesame oil. This sure makes the cellulose-rich leafy greens easy to digest.<o:p></o:p></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRugXDnwHwkmxMK1YwdMbkxDoAw6iQSw6XIUyqxwtf3e7Si_-Z3_ntzEnUZYJnWmeVD4wg3ZDeb8cLauRSwcM9HnJVp8FKtsYwVyp03NfRbwl-t1uPRcc92u8EGwnPWDi5IeU0qRMhoVe/s2048/BeFunky-collage.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRugXDnwHwkmxMK1YwdMbkxDoAw6iQSw6XIUyqxwtf3e7Si_-Z3_ntzEnUZYJnWmeVD4wg3ZDeb8cLauRSwcM9HnJVp8FKtsYwVyp03NfRbwl-t1uPRcc92u8EGwnPWDi5IeU0qRMhoVe/w640-h480/BeFunky-collage.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">Kharkol/ Ghetkul or Bengal Arum leaves</span></td></tr></tbody></table><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">I personally love the monsoon greens especially the ones that grow uncultivated. With little care and proper cleaning they sure are a seasonal treat. Like this Kharkol/ ghatkol/ ghantkochu leaves (Typhonian trilobatum) is a type of arum that grows wildly in the rainy season. '</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">The rhizome of this plant is traditionally prescribed for the treatment of skin eruption, gastric ulcer, asthma, headache, swelling, excessive expectoration, traumatic injury, lymph tuberculosis, chronic bronchitis, vomiting, cough, pyogenic sore throat, rheumatism, abscess, and snake-bite</span><span style="background-color: transparent;">,</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> diarrhea and dysentery</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">, stimulant and menstrual troubles. Leaves and tubers are cooked as vegetables and given to the patient suffering from piles and rheumatism.</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> (Read more <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3609382/">HERE</a>)</span><span style="background-color: transparent;"> </span></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Like any other arum variety, this also contains calcium oxalate crystals which causes a lot of itchiness. But that never had deterred the Bengalis to cook and consume it. They will steam the greens with something sour and will cook it in a spicy mash to start a monsoon meal with garom bhat (steamed rice).<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Cooking it is very easy. Here is how maa taught me to cook it. She and I both are a little allergic to any sort of taro and yam products. So we prefer to discard the boiling water before proceeding further.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;"><u><b>Kharkol Pata Bata<o:p></o:p></b></u></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">(serves 2)<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxgY1ra3t2EtwXaZs2RUKZ2i0xDtPP1b7gEILNuZad2FIVU5-y4lX0ENeDQ_XBiq2REUGpuy4LXEhKCJJS4JzyPoiWfxt8HTs3jlgG93Mc5GGbWXX097YN5NX0Pwllk74DZX9DVCyTDo2/s1203/kharkol.pata.bata.recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxgY1ra3t2EtwXaZs2RUKZ2i0xDtPP1b7gEILNuZad2FIVU5-y4lX0ENeDQ_XBiq2REUGpuy4LXEhKCJJS4JzyPoiWfxt8HTs3jlgG93Mc5GGbWXX097YN5NX0Pwllk74DZX9DVCyTDo2/s16000/kharkol.pata.bata.recipe.jpg" /></a></span></div><span style="font-family: verdana; font-size: medium;"><br /></span><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="color: red; font-family: verdana; font-size: medium;"><b>Ingredients:<o:p></o:p></b></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Kharkol pata: 10-12 pieces<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Garlic: 4-5 cloves<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Onion: ½ of a medium one<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Nigella seeds: 1/3 tsp<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Green chilly: 1<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Dry red chilly: 1<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Salt<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Turmeric<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Mustard oil: 1 tbsp<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="color: red; font-family: verdana; font-size: medium;"><b>Method:<o:p></o:p></b></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Separate the leaves from the stalk. The stalk generally is itchier. Have seen many people cook it in a charchari but have never tried it myself.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Wash the leaves very well to remove all the dirt especially from the back of the leaves. Boil it with little tamarind (1/2 tsp) for 4-5 minutes. Discard the water and let it cool down a bit.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">In a heavy bottom kadhai dry roast the chilly and take out. Dry roast the garlic for 2-3 minutes until they are blistered and soft. Take out.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Then make a coarse paste of the leaves with half of that garlic, green chilly and a little salt.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="font-family: verdana; font-size: medium;"><span style="background: white;"><o:p> </o:p></span><span style="background-color: white;">Heat the oil and temper it with the nigella seeds. Add the onion and after sauteing for a minute add in the leaf paste. Cook on low with salt and turmeric till the mash looks dry and start to release oil.</span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Mash the rest of the garlic and the dry roasted red chilly and mix it in just before taking it off the heat.<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; text-align: justify;"><span style="background: white;"><span style="font-family: verdana; font-size: medium;">Serve with hot steamed rice.<o:p></o:p></span></span></p><div style="text-align: justify;"><br /></div>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-56063633399548792662021-06-29T19:10:00.000-07:002021-06-29T19:10:44.793-07:00Wild Green Fritter <p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;"></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaEgLfPYRORFsfJ-voRmHFXx9EiaPkkOwQHSH-Q24ZvFrjb1Aklkeh0fLJlmr5nuPkfabSbqive1Tx9F8eWmaAC5DljaMJpPtxU58BKIFr61z5XB6fneRJMdteyGkMAXJ_AMC25sYCGmx/s1203/Wild.greens.pakoda.recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaEgLfPYRORFsfJ-voRmHFXx9EiaPkkOwQHSH-Q24ZvFrjb1Aklkeh0fLJlmr5nuPkfabSbqive1Tx9F8eWmaAC5DljaMJpPtxU58BKIFr61z5XB6fneRJMdteyGkMAXJ_AMC25sYCGmx/s16000/Wild.greens.pakoda.recipe.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wild greens pakoda...am in love with how pretty this platter looks</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"></span></div><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">One of the
fondest memories of my childhood was to wander around the paddyfields. People say
that I spent hours jumping from one place to another chasing the crabs, insects or
birds and watching small fishes swimming between the paddy seedlings. That love is
still there. Whenevr I go home to Midnapore or 24 parganas, </span> <span style="background-color: white;">I get up early and take a walk around the
village and deep inside the fields looking for those familiar sight and smell. It is here that I learnt how paddy
fields provide a nutritious meal even to the poorest of the poor people. The small
mud crabs, even smaller fishes along with the numerous greens growing as weeds
come together in a simple curry to provide all the required protein, vitamin
and micro nutrients prescribed by dieticians.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;"><span style="color: #cc0000;">Continue to Read More... </span></span></div><div class="separator" style="clear: both; text-align: justify;"><span><a name='more'></a></span><span style="background-color: white;"><br /></span></div></span>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;"><span style="background: white; color: black;">Foraging sure is an art and science of
knowing what to collect and how to prepare them as food. And our ancestors had
no dearth of this knowledge. </span>The human race started its journey as hunter gatherers. For hundreds of
years they lived off the land, on the generosity of nature not only for food
but also to cure their ailments. . With time the need for foraging to sustain
had faded away. Yet there are tribes, nomads and people living in the rural
areas who still holds on to this ancient knowledge. How much of it is out of nessecity
or passion is a pertinent question but it sure connects us to mother
nature, teaches us to slowdown and be mindful to see the cycle of life and
season surrounding us.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: verdana;"><span style="line-height: 107%;"><o:p> </o:p></span>Foraging is something very close
to my heart. I grew up with it and find immense joy in stumbling upon food that
grows in the wild. This love increased manifolds when I started studying books
on plant medicines and the amazing medicinal properties of these so called
weeds possess. Over the last few years I have tried to collect, identify and cook with such
plants whenever time permitted. I even collected a few rare ones and presently trying
to grow them in container.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">After attending the beautiful
session of Soppu story by <a href="https://www.instagram.com/edible_issues/">Edible Issues</a>, I was very inspired and wanted to showcase my prized garden possession
in an exciting manner. Since it’s monsoon, <span style="mso-spacerun: yes;"> </span>I borrowed <a href="https://speakingaloud.in/easy-vegetable-pakora-recipes/">Priyanka's</a> idea of a pakoda grazing
board and prepared pakodas or fritters out of them. The following greens were
available within the 300 meter radius of where we live. <o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqbHSoMvw-oCC-7gx8ZcvokYni6_7zr8F2u7As5K1yI-uOmGoYk_6n_GkGrq1t1kH0jYTjH-s4QvDq3oLjf0QZ9PamKq1LulUCNBQ_nM5dGb-3xL5r9kRv-cnweTtzQA5U3dd3g7dpDSf/s2048/edible.leaves.collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1577" data-original-width="2048" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqbHSoMvw-oCC-7gx8ZcvokYni6_7zr8F2u7As5K1yI-uOmGoYk_6n_GkGrq1t1kH0jYTjH-s4QvDq3oLjf0QZ9PamKq1LulUCNBQ_nM5dGb-3xL5r9kRv-cnweTtzQA5U3dd3g7dpDSf/w640-h492/edible.leaves.collage.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">From Left, Lau pata, Shiuli pata, Joan pata, Kana shak, Hingche shak, Kanta note</td></tr></tbody></table></p><div style="text-align: center;">(English and scientific names given below)</div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Shiuli pata (Parijat/ <span style="background-color: white; color: #202122;">Nyctanthes arbor-tristis)</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Bhumi Amloki (stone breaker/ <span style="background-color: white;">Phyllanthus niruri)</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Helencha pata (Enhydra fluctuan)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Kanta note (<span style="background-color: white; color: #202122;">Amaranthus viridis)</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">amrul shak (<o:p></o:p><span style="background-color: white;">Indian Sorrel /Oxalis corniculata)</span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Katowa data (Amaranthus Dubius)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Kana shak (Bengal Day flower)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Sojne shak (Moringa greens)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Pui shak (Malabar spinach/ basella alba)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Lau pata (Bottle gourd leaves)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Lal note (Chaulai)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Joan pata (Indian borage)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Pat pata (Jute leaves, from my house help)<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0-ju9y_knBN-1wpLe2JgghuQADJyXy5eGBsRWgrH4BR4Maus2Jzt2R88IKr7VNRfp9X8woDw4VimqD7Fo2qKEExFVcBs8P8gXej9FcDB4opWhbjmQxWNwVfiC7ra7vEGbFl5-L0D6R85/s2048/edible.leaves.fritter.collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1087" data-original-width="2048" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0-ju9y_knBN-1wpLe2JgghuQADJyXy5eGBsRWgrH4BR4Maus2Jzt2R88IKr7VNRfp9X8woDw4VimqD7Fo2qKEExFVcBs8P8gXej9FcDB4opWhbjmQxWNwVfiC7ra7vEGbFl5-L0D6R85/w640-h340/edible.leaves.fritter.collage.jpg" width="640" /></a></div><span style="font-family: verdana;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;"><br /></span></p>While cooking this I was reminded
of my favourite tempura joint in Tokyo (</span><span style="background-color: #fcff01; font-family: verdana;"><a href="http://www.ahomemakersdiary.com/2013/12/tempura.html" target="_blank">RECIPE here</a></span><span style="font-family: verdana;">). And how they would top the Tempura bowl with a
crisp fried shisho leaf, coated only one side of the leaf with batter- for the customer to enjoy the real taste of the green.
Following that I kept my batter quite thin. The leftover leaves were chopped up
and mixed with some masur dal paste to make some mixed pakoda. </span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">There honestly is not much to these recipes. rather a few tips and tricks that will help you to make a lightt crisp
pakoda which will not go soggy quickly.</span></p>
<span style="font-family: verdana;"><div style="text-align: justify;">Use some part of rice flour
in your batter to make it crispier.</div></span><span style="font-family: verdana;"><div style="text-align: justify;">While preparing the batter
first add very little water just to dissolve the flour. Always use your
hand and when the thick batter looks smooth add more water to thin it
down.</div><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Add the bi-carb of soda just
before you start frying.</div><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Once your oil for deep
frying is hot mix a teaspoon of it into the batter. It helps in keeping
the pakoras crunchy for some time.</div><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Heat the oil to smoking if
using mustard oil, then put the flame down. Fry the pakoras on medium
flame. Make sure the oil is hot enough to make that light sizzling sound
when you add your pakora into it.</div><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">For light pakoras like these
leafy ones, I prefer not to add any salt to the batter. Salt brings out
the liquid from the vegetables. Once fried you can always sprinkle salt or
chat masala from top, that's what the roadside bhajia stalls do too. They
very lightly salt the batter and sprinkle more when they are fried.</div><div style="text-align: justify;"><br /></div></span><span style="font-family: verdana;"><div style="text-align: justify;">Last but not least, after
frying drain the pakoras on a wire rack or traditional bamboo or cane
baskets. That way the bottom of the pakoras won't get soggy.</div></span><ul style="text-align: left;" type="disc">
</ul>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;"><b><u>Edible wild greens fritter<o:p></o:p></u></b></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFDBQB0Ory7KMd2SYlj7U4n45JyJM3u9K90JYYS40JebulTUoeLJheSVe7gAeysr5D7HT5flKHcLhsmzJhLi3sjJJ5Z4NbjDDLm_6KuAfyqkoLmQNbvd6ElKmkRNO3Zl44HaYStXhDyc3/s1203/foraged.greens.fritter.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFDBQB0Ory7KMd2SYlj7U4n45JyJM3u9K90JYYS40JebulTUoeLJheSVe7gAeysr5D7HT5flKHcLhsmzJhLi3sjJJ5Z4NbjDDLm_6KuAfyqkoLmQNbvd6ElKmkRNO3Zl44HaYStXhDyc3/s16000/foraged.greens.fritter.recipes.jpg" /></a></b></span></div><b style="color: red; font-family: verdana;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="color: red; font-family: verdana;"><br /></b></p>Ingredients:</b><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Besan/ Chickpea flour: 1/2 cup<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Rice flour: 2 tbsp<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Chili powder: 1/2 tsp<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Nigella seeds: 1/3 tsp<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Bi-carb of soda: 1/3 tsp<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Salt<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Mustard oil: for deep frying<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Any green leaves of your choice.
I took Joan pata (Indian Borage), Parijat (Shiuli) leaves, Hingche/helencha
stalks , Chnapa note (Wild Amaranth), Pui Shak (Basella alba/,malabar
spinach), Kana shak (Bengal Dayflower), Pat shak (jute leaves), Lau pata
(Bottle gourd leaves), Sojne shak (Moringa leaves).<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="color: red; font-family: verdana;">Method:</b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Wash and pat the leaves dry. Keep
them on a piece of kitchen towel.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">In a big bowl take the two
flours, chili powder and nigella seeds. Add 1/4 cup of water and using your
hand mix it in any one direction. If needed add little bit more water and make
a smooth thick batter. Now gradually add more water to make a semi thick flowy
batter. To check if your batter is of right consistency dip a spoon in it and
it should nicely coat the back of the spoon in a thin layer.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Heat the oil preferably in an
iron kadhai. Make sure there is at least 3" oil in the pan. I prefer to
use a smaller kadhai (4.5" ) for this purpose.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Once the oil is hot take out a
spoonful of it and mix in the batter.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Add the soda and mix.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Keep the heat at medium.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Holding the little stem attached
to the leaf dip it in the batter. MAke sure to coat both sides nicely. Hold it
over the bowl to drain the excess batter and carefully place it in the hot oil.
Repeat with other leaves but do not crowd the pan. Using a spoon dredge the hot
oil on the top part of the leaves to cook it. after a minute carefully flip it
and fry till both the sides are golden in colour.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Using a slotted spoon take out and place them on an
wire rack and immidiately sprinkle some salt on top.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Serve hot.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><o:p><span style="font-family: verdana;"> </span></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;"><b><u>Mixed green Piyaju<o:p></o:p></u></b></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGwEQqcXWbMy66CLyADi_Rgn5rgkeXTgihkMvSeOnb8B3_wiaUICCqKzOWxw9Q_rdBjyKu_3s8VcyUN7igDkCFspgl2JBnb9YS1fJVXO8k0X-pS6SXw3BSOTxdHq2aR9-LTNxjLJprqk_/s946/wild.green.piyaju.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="946" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGwEQqcXWbMy66CLyADi_Rgn5rgkeXTgihkMvSeOnb8B3_wiaUICCqKzOWxw9Q_rdBjyKu_3s8VcyUN7igDkCFspgl2JBnb9YS1fJVXO8k0X-pS6SXw3BSOTxdHq2aR9-LTNxjLJprqk_/s16000/wild.green.piyaju.jpg" /></a></b></span></div><span style="font-family: verdana;"><b><br /><u><br /></u></b></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Piyaju is basically a Bangladeshi
fritter made with dal batter and finely sliced onion. Here I made it with mixed
green.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;"><br /></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="color: red; font-family: verdana;">Ingredients:</b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Masoor or red lentil: 1/3
cup <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Besan / chickpea flour: 1 tbsp<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Onion: 1 medium (Finely sliced in
half moon shape around a handful)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Chopped mixed green: 1.5 cups<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Green chillies: chopped finely: 2
or as per your heat tolerance<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Nigella seeds: 1/2 tsp<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Chili powder: 1/3 tsp<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Turmeirc powder: 1/3 tsp<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Salt<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Bi-carb of soda: 1/3 tsp<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Sesame seeds: optional but gives
a nice crunch<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;"><br /></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;"><span style="color: red;"><b>Method:</b></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Soak the lentil for 2 hours and
then make a smooth paste without using any water. If you are doing it in the
mixie add as little water as possible.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Place the onion, greens and
chopped chilly in a big bowl. Add salt and other spices. mix while lightly
mashing the veggies.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Tip in the dal paste and mix.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Add the besan to bind it all
together. The end result should be a mixture that you can roughly shape in your
hand.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Heat enough oil and following the
method descrived in the previous recipe prepare it for frying. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Add the soda just before you are
ready to fry and also add a tsp of the hot oil. Mix and keeping the heat at
medium start placinf small balls of the batter. Do not over crowd the pan and
fry them on medium till all sides are golden in colour (around 3-4 minutes).<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7n52Zw42p140JL2dD1UwnlZRu5He9_4TGmoBNsOfIjZyJjFLdtVjzIbXsMoAosiSVuSc2N5-bMnWuawBOyradmBeWjfFBvzv2RRcd6KstYmF5lycFFtbSSkzV2NEJkmvgDjiGdzA1psI/s1203/foraged.greens.fritter.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="803" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7n52Zw42p140JL2dD1UwnlZRu5He9_4TGmoBNsOfIjZyJjFLdtVjzIbXsMoAosiSVuSc2N5-bMnWuawBOyradmBeWjfFBvzv2RRcd6KstYmF5lycFFtbSSkzV2NEJkmvgDjiGdzA1psI/s16000/foraged.greens.fritter.recipes.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><span style="font-family: verdana;">Serve hot.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: justify;"><br /></p>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-78007434185709596442021-06-16T03:06:00.000-07:002021-06-16T03:06:20.225-07:00Niramish Dimer Dalna, Bengali Faux Egg Curry<p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvgo_mHhc5zhjyuPW-pN8qghgH0Tg8AkGoFSOk7thaql1hcEPPbpLF3SRnU_PLAQzhyYkvTayA2VR7APsJNwpeVmqSpmkNzOWJVt-Q0ex1_7kTWm0q81xOg1wkhduB9jy6ybAI7DMQ95I/s1203/Bengali.faux.egg.curry.recipes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1203" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvgo_mHhc5zhjyuPW-pN8qghgH0Tg8AkGoFSOk7thaql1hcEPPbpLF3SRnU_PLAQzhyYkvTayA2VR7APsJNwpeVmqSpmkNzOWJVt-Q0ex1_7kTWm0q81xOg1wkhduB9jy6ybAI7DMQ95I/s16000/Bengali.faux.egg.curry.recipes.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Niramish dimer dalna, Egg prepared with cottage cheese and chana dal<br />A Bengali delicacy</span></td></tr></tbody></table><br /> </span></span><span style="font-family: verdana; white-space: pre-wrap;">Today is Jamaishoshti, a special day dedicated solely to the son-in-laws in a Bengali family. A day when the parent in-laws spoil and shower their jamai with love, blessings, gifts, and an elaborate feast with almost a never-ending list of dishes. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: verdana;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Jamai Shoshti falls on the sixth day of the bright fortnight on the Bengali month of Jaisthya. </span></span><span style="font-family: verdana; white-space: pre-wrap;">In this case,</span><span style="font-family: verdana;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Shasti does not only refer to the sixth day, Rather it also mentions the Hindu folk goddess Maa Shasti- The deity of reproduction, </span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> saviour, and bestower of children.</span><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> She is worshipped by every mother wishing to ensure the protection of their children and every woman waiting to conceive. The goddess is embodied as a motherly figure riding a cat and nursing up to eight babies. Though every month of the year has a devoted day to pray to maa Shoshti, the month Jaisthyo is marked only for the son-in-laws.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Now The Bengali word Jamai is associated with many other notions, like jamai ador, Jamai thakano proshno (Question to befool the son in law) and even a proverb </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span></span></span></p><a name='more'></a><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: center;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">jon jamai Bhagna, keu noy apna- </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: center;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Which literally means '</span></span><span style="font-family: verdana; white-space: pre-wrap;">Neighbour, son in law and nephews are never to be trusted as one's own.'</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">And this brings the question that if the Bengali culture has such an untrusting notion of the jamai then why such elaborate preparations are made to indulge the him?</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">The reason lies in the social scenario of the 8th and 9th centuries</span></span><span style="font-family: verdana; white-space: pre-wrap;"> when child marriage was very common. One of the faiths in Bengali culture is that unless a married daughter bears a kid neither she can come to her parent's place nor her parents can visit her. So Jamaisashti was the only day where the parents can formally invite their daughter and son-in-law home and take good care of them.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwRUGf5fDMdUNichcNz7pASBLw9LD3cL7C5rwaJZvTiacJAHl2VoXaIZCkEfpb3rvKxJ9493T1Tpod0qeOE3jg6mHD0aDELVHOx3HElc66mgqzS7rZ9mGZBOqQlLeY3vSNzZNVpPt2WfV/s2048/nababarsho.under.lockdown.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" data-original-height="2048" data-original-width="1596" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwRUGf5fDMdUNichcNz7pASBLw9LD3cL7C5rwaJZvTiacJAHl2VoXaIZCkEfpb3rvKxJ9493T1Tpod0qeOE3jg6mHD0aDELVHOx3HElc66mgqzS7rZ9mGZBOqQlLeY3vSNzZNVpPt2WfV/w499-h640/nababarsho.under.lockdown.jpg" width="499" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A less elaborate Platter for the Son-in -law</td></tr></tbody></table></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">The day starts with the mothers taking a holy dip or a head bath after which they make figures of the idols and the mount (the cat) with rice dough. A Branch of a banyan tree is placed in the front of the house and is decorated with a bamboo bow and arrow, rice dough figures, five types of fruits, and sweets. The jamai is welcomed by the mother with a wet hat pakha (handheld palm-leaf fan) and by tying a turmeric-stained thread on the forearm wishing for his wellbeing and prosperity. Then an elaborate menu is prepared to present to the Jamai.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;"> While all this would take place the siblings and cousins of the girl whose husband has been invited would prepare for some fun, which though not formal but is a big part of This day. Jamaishasti and Jamai thakano (befooling/deceiving the son in law) goes hand in hand. With active help from the elders of the family, the group of siblings would try to befool their unsuspecting jamaibabu (brother in law).</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;"> I have heard stories from my grandmother about how the group of sisters will prepare for days to bamboozle the jamai. Marbles would be placed under the piri (Chowki) so that when the jamai sits, it would start to roll. Everyone will laugh and rhyme </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: center;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">'ghora chara gadi jay dyakho dyakho dyakho '</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: center;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">(see how a cart is moving without the horse)</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">There was an art involved in making faux dishes and much time was devoted to perfect them. They would make sharbat with salt, Would make Pan with green chillies, fritters were made of thin papers dipped in batter and often sweets/tokti sondesh were made with tamarind seed powder dough. And when the Jamai would sit down for a formal lunch, in that huge array of dishes would be hidden few jamai thakano pod, deceptively lookalike dishes to befool him. Fish would be prepared from plantain peel, eggs prepared with cottage cheese etc. No matter how much the Jamai came prepared the group of siblings will find a way to respectfully make him feel awkward. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">History says, even the famous sweet Talshansh sondesh in the shape of palm fruit kernel was exclusively prepared by the famous sweet maker Surya Modak to befool the son-in-law of the zamindar of Telenipara. The sweet looked dense but had a secret cavity inside it, holding rose water, which when bitten by the unsuspecting jamai went everywhere. It amused the waiting sister in-laws and even the elderly women behind the doors. Who often were the masterminds behind such childish mischievous planning. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Gone are those days of joint families where burdens were shared and life was simple yet fulfilling. All that is left are these mere rituals and some recipes that we have to fumble for in our memory. One such is this niramish dimer Dalna. Which my Dida wanted to cook for her nat jamai (grandson-in-law). A simple and fun recipe and I can assure you unless told no one will be able to find out that these were not real eggs.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: center;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;"><u>Niramish Dimer Dalna (Vegetarian egg curry)</u></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: center;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">(Makes 6-7 eggs)</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: center;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeR7WAw7DTa1eRTov4FuWnLGSSoNpCRuqYiy5ShqKKjnT1eXHm8PegmuWshPdVPRzCZVbXKXp_ibyf1MshaYJqMZlPr1A0n0jfxMroQX3VGAwsXSM8OLT0ggDnOzWs_GjfhfzCJXrzhHtR/s1203/Bengali.egg.made.with.cottagecheese.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeR7WAw7DTa1eRTov4FuWnLGSSoNpCRuqYiy5ShqKKjnT1eXHm8PegmuWshPdVPRzCZVbXKXp_ibyf1MshaYJqMZlPr1A0n0jfxMroQX3VGAwsXSM8OLT0ggDnOzWs_GjfhfzCJXrzhHtR/s16000/Bengali.egg.made.with.cottagecheese.recipe.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: verdana; text-align: justify;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"></div><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: verdana; white-space: pre-wrap;"><b><span style="color: red;">Ingredients:</span></b></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: verdana; white-space: pre-wrap;">Chana/ freshly made cottage cheese: from 1.5 liters of milk</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">All-purpose flour: 1/3 cup</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Chana dal: 3/4 cup</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Potato small: 3</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">ginger paste: 2 tsp+1/2 tsp</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Garlic paste: 1 tsp</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Onion: finely chopped; 3/4 cup</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Tomato: 1 medium</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Cumin powder: 2 tsp</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Coriander powder: 2 tbsp</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Turmeric powder</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Chili powder as per taste</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Salt</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Bay leaf: 1</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Whole cardamom: 2</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Cloves: 4</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Cinnamon: 1/2" piece</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Garam masala powder: 1/2 tsp</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Mustard oil: 4 tbsp plus for frying</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Sugar: 1/2 tsp+1/3 tsp (powdered)</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Pepper powder: 1/3 tsp</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;"><b><span style="color: red;">w</span>:</b></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">This recipe is cooked in three parts first the stuffing and shell is prepared</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Eggs are formed and fried</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">The gravy is prepared.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: red; font-family: verdana;">1. To make the shell: </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Mash the Chana very well so that there is no lump. Add just a fat pinch of salt, 1/2 tsp sugar and 1 tbsp flour for binding keep aside.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">For the stuffing: Wash and soak the chana dal for 30 minutes and then boil with 1.5 cups of water so that it absorbs the water and is cooked through. Make a smooth dough out of it with a little salt while it's still warm.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Heat 1 tsp oil in a pan and add 1 tsp ginger paste, 1 tsp cumin and coriander powder each. Cook for a couple of minutes and then divide this mixture and add to the shell and the stuffing. Mix well.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: red; font-family: verdana;">2. Shaping the eggs:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n-PDZ4FwF4WDdp5KLtPImq4nr6gCQ-285AO4Cwmzw149Bz9hUX80awNUiQ8FD6mbUD0Yx_3oJviOQVS4WmeFi72DltRPvarGzDxV72o0uF17ABm8jVyMnRhI-Vww4cAFtkIJuTPhmPcD/s836/niramish.dim.collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="419" data-original-width="836" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n-PDZ4FwF4WDdp5KLtPImq4nr6gCQ-285AO4Cwmzw149Bz9hUX80awNUiQ8FD6mbUD0Yx_3oJviOQVS4WmeFi72DltRPvarGzDxV72o0uF17ABm8jVyMnRhI-Vww4cAFtkIJuTPhmPcD/w640-h321/niramish.dim.collage.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Make 6-7 portions out of each mixture. Make smooth round balls of the dal mixture.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Make a casing as shown in the picture and place one chana dal ball in it. Close the casing tightly and give it the shape of an egg-slightly tapered on one end as shown in the picture.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Dredge these in dry flour and deep fry in medium hot oil till lightly golden on all sides. Take out and keep aside.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: red; font-family: verdana;">3. Making the gravy:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Peel and cut the potatoes in half.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Heat 4 tbsp oil and fry the potatoes with salt and turmeric on low flame. Fry till they are 80% cooked. Take out.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">In the same oil add the bay leaf, lightly pounded cardamom, cinnamon and cloves. Once they splutter add the chopped onion, pepper powder, and 1/2 tsp salt. mix. Add the chili and turmeric powder. Cook on low for 7-8 minutes till they are cooked and start to turn golden. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Next, add the ginger-garlic paste and cook for 3-4 minutes. Add the cumin-coriander and mix. Add in the chopped tomato. Add some more salt as per taste and let the spices cook on low under a cover. After 5 minutes check if the tomato is mushy or sprinkle some water and let it cook some more.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: verdana;">Once the oil starts to separate at the sides add 1.5 cups of hot water. Place in the potatoes and let it simmer on low. Do a taste test and adjust seasoning. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: verdana;"><span style="white-space: pre-wrap;">Do not make the gravy very thick as the chana eggs will soak up a lot of moisture. So if needed add more water. Simmer the gravy for 8-10 minutes or till the potatoes are fork-tender. Mix 13 tsp sugar.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: verdana;"><span style="white-space: pre-wrap;">Add the chana eggs and mix. Switch off the flame and take the pan off the oven. Sprinkle some garam masala powder over it and cover.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiPc64xPJke13VCfgkKp1aJESlNPK9yQ3eW7lL-3aoRImC5coUp9laL3PsvqjrQfcfLYAC8QoS8-C-WgSsksp7zOyuIoY3WW_BEXi1uRH4J3_24W2Hbb9L9A_uQk-yZfKSnDKd2qCt59W/s1012/chanar.dimer.dalna.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1012" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiPc64xPJke13VCfgkKp1aJESlNPK9yQ3eW7lL-3aoRImC5coUp9laL3PsvqjrQfcfLYAC8QoS8-C-WgSsksp7zOyuIoY3WW_BEXi1uRH4J3_24W2Hbb9L9A_uQk-yZfKSnDKd2qCt59W/s16000/chanar.dimer.dalna.recipes.jpg" /></a></span></div><span style="font-family: verdana;"><br /><span style="white-space: pre-wrap;"><br /></span></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 12pt; margin-top: 12pt; text-align: justify;"><span style="font-family: verdana;"><span style="white-space: pre-wrap;">After 5 minutes serve this dish with rice, roti, luchi or pulao.</span></span></p><p></p><div style="text-align: justify;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></span><div style="text-align: justify;"><br /></div><p></p>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-11258200830636053822021-02-10T06:06:00.003-08:002021-02-10T10:30:18.284-08:00Cadbury Gane Mishti, 2021<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiMxVi7lm2BLEQE4iMlbfsEZrFrIuKPEl6yzSGQSZeiX3LVsXTBapxwwD3NUyZRz49sSh181OaDjRGcwAm4zbl5gmQByl4aWK0fuhun_pBnj6C9bXhiYEsRoLgBnKBV6Ll6dvUPdzn3L-/s1203/mishti.sera.srishti.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="803" data-original-width="1203" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiMxVi7lm2BLEQE4iMlbfsEZrFrIuKPEl6yzSGQSZeiX3LVsXTBapxwwD3NUyZRz49sSh181OaDjRGcwAm4zbl5gmQByl4aWK0fuhun_pBnj6C9bXhiYEsRoLgBnKBV6Ll6dvUPdzn3L-/w640-h428/mishti.sera.srishti.jpg" width="640" /></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;">During 80's, in our little university town of Santiniketan we had only one Sweet shop, Nabadweep er Mishtir Dokan. A small nondescript mud structure with plenty of wobbly benches to sit and gorge on some kochuri in the morning or to relish the evening tea with piping hot singara in the evening. Apart from Mouchak and Pantua, his mishtis did not have many fanbases. but as beggars are no choosers we always had to buy them every time we had guests at home. </span></div><div><span style="font-family: verdana;">But this sweet shop literally won me over when 15 years later it experimented with cocoa powder in the sondesh. The slight bitterness paired so well with the sugar that we all wished they had done in earlier. Little did I know then that 10 years more down the line one of the most famous chocolate brand of the World will involve all mishti makers in Bengal to experiment and create such sweets.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Bengal is known as the sweetest part of India and the Cadbury Mishti Campaign, " Cadbury Mishti Sera Srishti' since 2011 is an endeavor to being a part of Bengal's thriving dessert scene and tap into Bengal's consumer culture. Over the years they have been able to bring in the best Mishti makers from the state and have enthralled us with innovative chocolate laden creations that we could not imagine before. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">This year they have taken this initiative one step further and have blended in another passion of Bengal, which is Music. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">The theme for 2021 is Cadbury dairy milk Gaane Mishti. To take this idea forward they had selected 10 classic songs from different genres that Bengalis are very nostalgic about and have created a fresh rendition of the songs by 11 prominent singers of this time, While 10 famous mishti outlets of Bengal have brainstormed to create innovative cadbury mishtis based on themes around the gaane mishti songs. Gaan bhalobese khan is actually a dream come true for us where we can listen to our favourite songs and can transcend them beyond experiential boundary by having it too in the forms of Chocolate mishtis.</span></div><div><span><a name='more'></a></span><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">The biggest news for Mishti lovers across Bengal is that this campaign is not limited to Kolkata only rather <span style="background-color: white; color: #262626;">43 mishti brands with a total of 83 outlets across the state will engage in creating innovative Cadbury Dairy Milk Mishtis based on the themes of the Gaane Mishti songs.</span></span></div><div><span style="font-family: verdana;"><span style="background-color: white; color: #262626; font-size: 14px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJ-jAW_LkZ6JSdQw9BVgY21jDAliLJGD7nioLnqAAjeL0oz9cDa7xLI4RY1zdZmHOEVphU_cjHU2KFJ_I2jw0UzY36irL2Sy4LNr8J2p5nLXktdOLmWuYpbZona9TXazLpndITu1qPSH5/s2048/gane+mishti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJ-jAW_LkZ6JSdQw9BVgY21jDAliLJGD7nioLnqAAjeL0oz9cDa7xLI4RY1zdZmHOEVphU_cjHU2KFJ_I2jw0UzY36irL2Sy4LNr8J2p5nLXktdOLmWuYpbZona9TXazLpndITu1qPSH5/w320-h320/gane+mishti.jpg" width="320" /></a></div><div style="text-align: justify;">To launch this campaign last week a small event was held at Rajar Haat Mishti Hub where all the creative and business heads behind this campaign , the singers, composers and most importantly all the sweet makers were present. </div></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Personally the high point for me that night were the proud faces of these sweet makers and owners of these mishti outlets when they were called on stage to present their creations along with the singer of that theme song. Thanks to Cadbury's to give the credit where it was due as most of us fondly talk about our favourite sweets but not the creators, who relentlessly work all year around to bring our favourite treats to us. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><div><span style="font-family: verdana;">The chosen songs and their newest renditions are avaiable on Youtube at this <a href="https://www.youtube.com/channel/UCIRPFEMdsZ-nkDH8isulSJw" target="_blank">LINK</a>.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Please find below the name of the song and singer and the chocolate Mishti that was created on the theme of that song. The songs are selected and arranged by Composer Devjit Bandyopadhyay</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBlhTdCffQfVJDEqmu0rKr8ym-er85NAoQryTAcm1Ibr_7IwdI3fzzFsua1iz3cFlcFdjfp_pf9upC2Mho7k2G9ZIj-oDd3d-nfiT985ftiJaV7uWBB75-hyj_NucrUMDzJRZPMNOgswT/s859/mishti.box.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="859" data-original-width="803" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBlhTdCffQfVJDEqmu0rKr8ym-er85NAoQryTAcm1Ibr_7IwdI3fzzFsua1iz3cFlcFdjfp_pf9upC2Mho7k2G9ZIj-oDd3d-nfiT985ftiJaV7uWBB75-hyj_NucrUMDzJRZPMNOgswT/w598-h640/mishti.box.jpg" width="598" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">The very cleverly designed mishti box. The record moves to show one barcode scanning which by your phone you can directly listen to the music. A great experience of enthralling the customer beyond </span></td></tr></tbody></table><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1203" data-original-width="803" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFJdwAkvuXGcoD6-qJPO2D4-2pF19y2ywBb_bJ29A3OVutY-xbLBsxaGVWg8rMimY86RpYhWn7SQYodrLZ3RcmQsYuCaARyadgcSfiDJSR77BGurKw7cupozyXMKPs-aVOSwZRH3zz_YO/w429-h640/cadbury.sera.mishti.2021.jpg" style="margin-left: auto; margin-right: auto;" width="429" /></td></tr><tr><td class="tr-caption" style="text-align: center;">The customised Gane mishti box</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFJdwAkvuXGcoD6-qJPO2D4-2pF19y2ywBb_bJ29A3OVutY-xbLBsxaGVWg8rMimY86RpYhWn7SQYodrLZ3RcmQsYuCaARyadgcSfiDJSR77BGurKw7cupozyXMKPs-aVOSwZRH3zz_YO/s1203/cadbury.sera.mishti.2021.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xj6ZoS8hevjPfKK_LzXgSx7uLvNVQ0jmZJn1zlZKm_FtEBB_SfJj5k4UY5aJZYa8HNXfblUTy4ViazdAZ12AlH_NmjZxS_rhuFLISBTghnO6FpxUjdA9OfYWtf8dTNEhpVzvyR1XYUbd/s605/Cadbury.mishti.8.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="605" data-original-width="598" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xj6ZoS8hevjPfKK_LzXgSx7uLvNVQ0jmZJn1zlZKm_FtEBB_SfJj5k4UY5aJZYa8HNXfblUTy4ViazdAZ12AlH_NmjZxS_rhuFLISBTghnO6FpxUjdA9OfYWtf8dTNEhpVzvyR1XYUbd/w317-h320/Cadbury.mishti.8.jpg" width="317" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">A llightly cooked chocolate sondesh (Narom Pak) with Malai sondesh piping accents</span></td></tr></tbody></table><div style="text-align: center;"><b><span style="font-family: verdana;">1. Jabo na jabo na (Atul Prasadi song) Sung by Riddhi Bandyopadhyay</span></b></div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0M4TSmOWk6q8xyO6Q4y4jOn4Bl__pkOGVDjCyg4ixHWmZ-Hq-7lz-hWET59OSHQfxNIpL42RatbcJKROoLwhenzVWqC0VimpJH8KghQZrvilQD1r6Qq2i0Wjg1CxmkwaBrB9DMkpV46YW/s549/Cadbury.mishti.5.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="546" data-original-width="549" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0M4TSmOWk6q8xyO6Q4y4jOn4Bl__pkOGVDjCyg4ixHWmZ-Hq-7lz-hWET59OSHQfxNIpL42RatbcJKROoLwhenzVWqC0VimpJH8KghQZrvilQD1r6Qq2i0Wjg1CxmkwaBrB9DMkpV46YW/w320-h318/Cadbury.mishti.5.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Medium cooked caradamom laced base with chocolate sondesh ektara accent</span></td></tr></tbody></table><div style="text-align: center;"><b><span style="font-family: verdana;">2. Tomar Majhe Basat Kore (Baul song) sung by Rupam Islam</span></b></div><div style="text-align: center;"><b><span style="font-family: verdana;"><br /></span></b></div><div style="text-align: center;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JxpTuDkBe1yx9KXeJxE4j-wP_K2bfjxM4Bapz9Sa9a0sIB3dookrGB22c9OdPS3vitdNZCykF4RS4ji8ZHtM2MdNOsOFkbJQU3aIwpcP2bAqwD5S_2kchhK7bn3cgvcDd44njO_RLDdE/s727/148358406_10159811135639252_6652083959881650716_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="727" data-original-width="622" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JxpTuDkBe1yx9KXeJxE4j-wP_K2bfjxM4Bapz9Sa9a0sIB3dookrGB22c9OdPS3vitdNZCykF4RS4ji8ZHtM2MdNOsOFkbJQU3aIwpcP2bAqwD5S_2kchhK7bn3cgvcDd44njO_RLDdE/s320/148358406_10159811135639252_6652083959881650716_o.jpg" /></a></div><br /><span style="font-family: verdana;"><br /></span></b></div><div style="text-align: center;"></div><div style="text-align: center;"><b><span style="font-family: verdana;">3. Ek ekke ek (Charar gaan by Prabir Majumdar) sung by Upal and Anindya of Chandrabindoo</span></b></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUJcr01YeBZp3qRRRhXh8Qj4VBuHmcDX-eXcviliny7HVhmNKj3rvHWYcFiVXUspeFaCOM1amTL3JMqUxXLxOIzkeVAs69rRx3IJHfsX-rRkBnCu4FiORQmk_zzRH5x78IUCXMIG3lf1p/s605/Cadbury.mishti.1.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="570" data-original-width="605" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUJcr01YeBZp3qRRRhXh8Qj4VBuHmcDX-eXcviliny7HVhmNKj3rvHWYcFiVXUspeFaCOM1amTL3JMqUxXLxOIzkeVAs69rRx3IJHfsX-rRkBnCu4FiORQmk_zzRH5x78IUCXMIG3lf1p/w320-h301/Cadbury.mishti.1.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">dark chocolate shell filled with narom pak sondesh, white chocolate accents</span></td></tr></tbody></table></div><div style="text-align: center;"><b><span style="font-family: verdana;">4. Bone Noy (Classical based by Manabendra Mukhopadhyay) Sung by Rupankar</span></b></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQcV_0aqcMFLREuzVY9kKFy6QtuijelKzeNXuPQjFUaxIOmCvL7yPsoHQO8ALTrYfi6RbXYlN6RhViHJl9g3ZPAxBUKg1EzL9PaB98giPHck4K2T7wsPW618wMCKg5LNHhV-XpHpWVYdu/s790/149031213_10159811794339252_4715255471702506634_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="790" data-original-width="630" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQcV_0aqcMFLREuzVY9kKFy6QtuijelKzeNXuPQjFUaxIOmCvL7yPsoHQO8ALTrYfi6RbXYlN6RhViHJl9g3ZPAxBUKg1EzL9PaB98giPHck4K2T7wsPW618wMCKg5LNHhV-XpHpWVYdu/s320/149031213_10159811794339252_4715255471702506634_o.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b style="font-family: verdana;">5. aji esechi (Dwijendralal Roy) sung by Raghab Chattopadhyay</b></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSN_hrr0naIxOD_5lhwSRPqc-Bpf-eYEHp35xVSJnstlUFBud_uh7xUeRhxBGiQkPxtH0utBC7Iee1krt1DJNo_gou9UQVd7k6687-j-vkWOzBxSz26n2nVsD5vxtkM0LQ2HAoy2_BcOl/s569/Cadbury.mishti.3-2.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="378" data-original-width="569" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYSN_hrr0naIxOD_5lhwSRPqc-Bpf-eYEHp35xVSJnstlUFBud_uh7xUeRhxBGiQkPxtH0utBC7Iee1krt1DJNo_gou9UQVd7k6687-j-vkWOzBxSz26n2nVsD5vxtkM0LQ2HAoy2_BcOl/w320-h213/Cadbury.mishti.3-2.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Soft paak sondesh with white chocolate and caramel layer</span></td></tr></tbody></table><div style="text-align: center;"><b><span style="font-family: verdana;">6. Rum jhum jhum (Najrulgeeti) sung by Iman Chakraborty</span></b></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFPG9MhYuSl3qtlZGGocqt10v5zGKDPmHZD-SeYlrOMHf_ZIFVQhXTSZn0S1TdlyK8Ms_WlfHJY2gIpBu4pXyJEFgk_w5qnEGvLs5Ixvpzv6WiiIYkf_hO1KHt5iKXLNQmx7OsRx9v0NG/s656/Cadbury.mishti.7.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="656" data-original-width="323" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFPG9MhYuSl3qtlZGGocqt10v5zGKDPmHZD-SeYlrOMHf_ZIFVQhXTSZn0S1TdlyK8Ms_WlfHJY2gIpBu4pXyJEFgk_w5qnEGvLs5Ixvpzv6WiiIYkf_hO1KHt5iKXLNQmx7OsRx9v0NG/w158-h320/Cadbury.mishti.7.jpg" width="158" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Chocolate spoon with a soft pranhar like concoction</span></td></tr></tbody></table><div style="text-align: center;"><b><span style="font-family: verdana;">7. Pran Chay (Rabindrasangeet) Sung by Anupam Roy</span></b></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6f6fDscMdxpsVB2XikkKr_MGWnDDpHufnkCEK8i4kj-ng9J9le_R_5TrdADYBeqSHAH_5HCHzu_JwE6ebmiEc6cObfAuAMEjnUKlhOclB_QkC3SabttjZsShEIsp7gUj86KqKzMYaLeM/s725/Cadbury.mishti.4.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="550" data-original-width="725" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6f6fDscMdxpsVB2XikkKr_MGWnDDpHufnkCEK8i4kj-ng9J9le_R_5TrdADYBeqSHAH_5HCHzu_JwE6ebmiEc6cObfAuAMEjnUKlhOclB_QkC3SabttjZsShEIsp7gUj86KqKzMYaLeM/w320-h243/Cadbury.mishti.4.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">Medium pak Milk chocolate sondesh</span></td></tr></tbody></table><div style="text-align: center;"><b><span style="font-family: verdana;">8. Ujjal ak jhank Payra (Adhunik by Salil Chowdhury) Sung by Ujjayani Mukherjee</span></b></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahr3sfHoiOwM8nIMF_SzETdGdv-CVsHTZbvmrFsYIihi-FUrNCNM2tnv2YwLU0JijKAAY0hirkgh_fdWs_jDwZRIq3OIMHEvWbeTImecIfFX3jMV0nQIGe7JqQnbOxxwgig6mx17GDDUn/s546/Cadbury.mishti.3.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="459" data-original-width="546" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahr3sfHoiOwM8nIMF_SzETdGdv-CVsHTZbvmrFsYIihi-FUrNCNM2tnv2YwLU0JijKAAY0hirkgh_fdWs_jDwZRIq3OIMHEvWbeTImecIfFX3jMV0nQIGe7JqQnbOxxwgig6mx17GDDUn/w320-h269/Cadbury.mishti.3.jpg" width="320" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">A truly fusion mishti of dark chocolate sondesh tart. Buttery pastry and soft pak sondesh covered with dark chocolate </span></td></tr></tbody></table><div style="text-align: center;"><b><span style="font-family: verdana;">9. Ami Bonoful go (Bengali film song) sung by Lagnajita Chakrabarty</span></b></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyq4c3gFt5tPcnonEnm60X_FZJLZVfshJoq_0fIdj0mlvgzxi_tLRjLUmVE00Wbv15wdCAz5vokF2PqgoK6UaQPl2eoObGU3x2Gag8JVR80bnc1P-bnG1GkCTiStQNgY34CJ-dUuGomYGH/s553/Cadbury.mishti.6.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: verdana;"><img border="0" data-original-height="553" data-original-width="515" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyq4c3gFt5tPcnonEnm60X_FZJLZVfshJoq_0fIdj0mlvgzxi_tLRjLUmVE00Wbv15wdCAz5vokF2PqgoK6UaQPl2eoObGU3x2Gag8JVR80bnc1P-bnG1GkCTiStQNgY34CJ-dUuGomYGH/w298-h320/Cadbury.mishti.6.jpg" width="298" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: verdana;">A mixture of Dark and milk chocolate narom paak sondesh</span></td></tr></tbody></table><div style="text-align: center;"><b><span style="font-family: verdana;">10. Prithibita naki choto (Band er gaan, Mohiner Ghoraguli) sung by Somlata acharya</span></b></div></div><div style="text-align: center;"><b><span style="font-family: verdana;"><br /></span></b></div><div style="text-align: center;"><span style="font-family: verdana;">If by any Chance you are near any outlet that's serving these sweets try to taste them. But please remember every shop has its own rendition of the theme songs so the sweets might look different in look and texture but </span><span style="font-family: verdana;">Hopefully you would not be disappointed.</span></div>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-43870161779764248372020-12-11T03:02:00.002-08:002020-12-11T03:02:36.635-08:00Roasted Cauliflower recipe by Chef Nancy Silverton, in association with FBAI and American pistachio growers.<p style="text-align: justify;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YuGx8dx3bzSO9_C6m60qv0ZmF6yKzqcfQneyvjyIl9o-RwNdy0BIalSZwXVPLxsWjL4FVGLL8i4pMeKl-zqgKp8KWncJCOCAIuKKEtePaFPBnmz7HOTp4ij2iZd8gpvGLhtv69YGObYU/s2048/Nancy-Silverton-Recipe-roasted-Cauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YuGx8dx3bzSO9_C6m60qv0ZmF6yKzqcfQneyvjyIl9o-RwNdy0BIalSZwXVPLxsWjL4FVGLL8i4pMeKl-zqgKp8KWncJCOCAIuKKEtePaFPBnmz7HOTp4ij2iZd8gpvGLhtv69YGObYU/w640-h426/Nancy-Silverton-Recipe-roasted-Cauliflower.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /> </span><p></p><p style="text-align: justify;"><span style="font-family: verdana;">Recently I was invited by FBAI to join an hour long discussion and recipe demonstration using American Pistachio. The event was organized by American Pistachio growers and the recipe demonstration was done by none other than the renowned chef, Baker, and author Nancy Silverton.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">The event started on a very interesting note of a virtual pistachio harvest in the farms of California. It gave us a peek into the process and culture of collecting pistachios in that region and helped us to see it in a new light.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Till date pistachios were synonymous with desserts and mithais but this event threw new light on this humble nut. <span style="background-color: #fafafa; color: #212529;">American pistachios are an excellent source of vitamins and minerals and contain essential nutrients vital to individual growth and development. This is also considered as a complete protein and only a serving of </span>pistachio contains the same amount of protein found in one egg. In a country like ours with many vegetarian population, this is a piece of very important information and people could use it as a good source of protein in their diet.</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Later the charming Nancy Silverton demonstrated two fascinating recipes. On a live session, this James beard foundation's outstanding chef award winner baked one amazing pistachio tart and roasted a whole head of cauliflower with pistachio crumble and green onion creme fraiche. The Cauliflower dish came out really perfect, Sightly charred at the top with clean flavors and a slight tang from the creme fraiche. Not to mention how healthy it was. We all loved it at home and Since this is the season of tender cauliflowers I decided to share her recipe :</span></p><p style="text-align: justify;"><span style="font-family: verdana;">Roasted cauliflower with Pistachio crumble</span></p><p style="text-align: justify;"><span style="font-family: verdana;"><br /></span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0LG3oskFqJmWHWtSLDQucLFCaeLYuX0pniULJhm9287eOiGTdKZEIR6SI8xh3fTMQptdqt5D83XR56u92LU1ps4-_9EPfzPJRkZ0u74KyyYIbptNroJxh33Z3j8vhBoydsf3TPbJQUIy/s768/Nancy-Silvertons-recipe-for-Whole-Roasted-Cauliflower-768x514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="768" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0LG3oskFqJmWHWtSLDQucLFCaeLYuX0pniULJhm9287eOiGTdKZEIR6SI8xh3fTMQptdqt5D83XR56u92LU1ps4-_9EPfzPJRkZ0u74KyyYIbptNroJxh33Z3j8vhBoydsf3TPbJQUIy/w640-h429/Nancy-Silvertons-recipe-for-Whole-Roasted-Cauliflower-768x514.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><div><b><span style="color: red;">Recipe</span></b>:</div><div><br /></div><div><span style="color: red;">Step 1: Roasting the cauliflower</span></div><div><br /></div><div>Ingredients:</div><div>1 each cauliflower, leaves intact</div><div>Kosher salt for seasoning cooking water / as needed</div><div>3 tbsp / 20 g olive oil blend</div><div>2 tsp / 5 g kosher salt</div><div><br /></div><div>Method:</div><div>Adjust the oven rack to the lowest position. Preheat the oven to 374°F (190°C).</div><div>Fill a large stockpot with water and bring to a boil. Add kosher salt until the water tastes like the ocean.</div><div>Place the whole cauliflower into the water. The cauliflower will float, and the leaves will stick out of the water.</div><div>Cook for about 7 minutes. Using tongs, flip the cauliflower so the leaves are submerged and cook for another 3 minutes.</div><div>Remove the cauliflower from the water and place onto a baking sheet.</div><div>Allow to cool to room temperature.</div><div>Pour off any excess water that had accumulated on the sheet pan and wipe dry.</div><div>Drizzle the cauliflower with the olive oil blend and sprinkle with 2 tsp (5 g) kosher salt.</div><div><br /></div><div><span style="color: red;">Step 2:Green onion Creme Fraiche</span></div><div><br /></div><div>Ingredients:</div><div>½ cup / 120 g crème fraiche</div><div>¼ cup / 30 g scallions, minced</div><div>¼ cup / 30 g shallots, minced</div><div>1 garlic, grated with Microplane</div><div>2 tsp / 6 g kosher salt</div><div>½ lemon, juiced</div><div><br /></div><div>Method:</div><div>In a small bowl, combine all ingredients, combine and set aside.</div><div><br /></div><div><span style="color: red;">Step 3: Pistachio crumble</span></div><div><br /></div><div>Ingredients:</div><div>¼ cup / 55 g blended olive oil</div><div>¼ cup / 30 g whole pistachios</div><div>3 garlic cloves, smashed</div><div>1 each, zest of lemon, peeled with peeler</div><div>2 tbsp / 3 g fresh oregano, finely chopped</div><div>1 tsp / 1 g fresh thyme, finely chopped</div><div>½ tsp / 3 g kosher salt</div><div><br /></div><div>Method:</div><div>In a small sauce pot, combine oil, pistachios, garlic, and lemon zest and cook over medium heat until the</div><div>garlic is light golden brown, and the nuts are toasted. Allow the mixture to cool to room temperature. </div><div>In a food processor, add the mixture, oregano, thyme and salt. Pulse the mixture until the lemon zest is broken down and the nuts are chopped. The mixture will be like a chunky paste.</div><div><br /></div><div><span style="color: red;">Step 4: Assemble and serve</span></div><div><br /></div><div>Plate the cauliflower on a serving dish and spread the crumble on top. Serve with the creme fraiche and an extra sprinkling of green onion on top.</div><div><br /></div></span><p></p><p style="text-align: justify;"><br /></p>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-33839579512935467682020-08-25T23:31:00.000-07:002020-08-25T23:31:01.083-07:00Taler Pithe (Bengali Steamed Palmyra palm cake)<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yYVTWI4W3dayxAIIcvhB3JAkU5EaNPMAK2aN3web6Kz88FyyEmVQFlCnASD7vUoUbUr443FGlQeoCTT2ATKOuG0o_-ntFDHGFMR_WAm0U76LjeLiPYYfh-0psdhU-Nuj3q9xpLRc-cE6/s1026/taler.kon.pitha.recipe.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1026" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7yYVTWI4W3dayxAIIcvhB3JAkU5EaNPMAK2aN3web6Kz88FyyEmVQFlCnASD7vUoUbUr443FGlQeoCTT2ATKOuG0o_-ntFDHGFMR_WAm0U76LjeLiPYYfh-0psdhU-Nuj3q9xpLRc-cE6/s16000/taler.kon.pitha.recipe.2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; text-align: left;">In Bengal the month Bhadro is infamous for two reasons. Bhadrer pawcha garom (The sticky highly humid weather) and Bhadrer Paka Taal (ripe palmyra or toddy palm) and for obvious reasons these two are interconnected.</span></div></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Taal is a unique fruit and while maturing from raw to ripe passes through a very interesting cycle.</span></div><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">When raw it is famous as Taalgoda/ talsansh or ice apple all over India. There hardly would be anyone who hasn't quenched their thirst in peak summer with it's cooling transparent seeds that holds some refreshing liquid inside. Throughout the country, the vendors will set their carts on the roadsides and will skillfully cut open the fruit to reveal the three perfectly shaped pods of Talshans or ice apple. The shape sure is special and the water inside it makes it a fun thing to eat. So much so that in Bengal, on an order to create something special to befool the new son in law a special sweet was crafted following this. Jolbhora or Korapaker Taalsansh the famous Bengali milk fudge was created to celebrate this unique fruit. </span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana; text-align: justify;">Then it takes a couple of months to mature and ripen perfectly at the beginning of Sharad Ritu. The deep orange pulp gets sweeter and develops a heady aroma to announce the arrival of many mouth-watering sweet treats for the festive days like Janmashtami and Nanda Utsab. and when they start to fall off from the tree, It is then that the Bengalis plan their festive treats around it and a special day called Tal Nabami is dedicated to such treats.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfUOwiFXj21_KepZXHQZBM6VVxsBc_eAPquAwOABr_xJcwDLgMyjEKBoQmYHBjgCUuhN_6uhAE4RPxWEy3JTUEJlSszRdHrPEONc_USBfZLuSqmAChASl0Bki2CEBeqSRUD74L7ID80P5/s1083/taler.cake.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfUOwiFXj21_KepZXHQZBM6VVxsBc_eAPquAwOABr_xJcwDLgMyjEKBoQmYHBjgCUuhN_6uhAE4RPxWEy3JTUEJlSszRdHrPEONc_USBfZLuSqmAChASl0Bki2CEBeqSRUD74L7ID80P5/s16000/taler.cake.recipes.jpg" /></a></div>Read More...<br /><span><a name='more'></a></span></div><div style="text-align: justify;"><span style="font-family: verdana;">Taal Nabami is also known as Nanda Navami, is observed on the ninth day of the Shukla paksha (the 14 day period after new moon) in the month of Bhadra. In some families, this also is the day when the official initiation of Durga Puja takes place. The clay for sculpting the idol is formally prepared after puja and applied to the Protima framework. </span></div><div style="text-align: justify;"><span style="font-family: verdana;">Taal Navami broto is not much celebrated in the cities anymore, but in the rural parts of Bengal women observe fast through the day and after puja, in the evening a full-fledged meal is prepared with the pulp of this fruit. In the last few years, an agricultural organization that I am working with is celebrating this day as Taal Utsab (Palmyra palm festival). In Bankura district, they arrange for a fair where local women prepare and sell Taal delicacies. Surely a noteworthy effort to bring the focus back on the recipes that require some painstaking effort to take out the pulp and prepare it for cooking.</span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><img border="0" data-original-height="882" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwiLJZ2sN0fbDfwSyMNoTlQqO79Cb41y3EAsn_YDHY25yxVJrUbNp_AOtN3OLsxbzSOS1BTJSl7115z7Z_kYIWf1dz84qraczrNtMrb6RHxKiDTbExwgafr0x_UVHZXF6V627GGSv934V/s16000/taler.pitha.kheer.recipe.jpg" /></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; text-align: justify;">If you think that is the end of the life of our humble taal then you are wrong. The seeds after taking out the pulp are left on the ground to mature. By the time Lakshmi puja (Kojagari Purnima) arrives in the month of Kartik, they are ready to be cut open with a spongy, sweet, pristine white delicacy inside known as ankur. In many Bengali families, this ankur is an important item for Kojagari Lakshmi puja. </span></div></div><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">For more reasons than one Taal has always been an important part of my growing up years, obviously in a delicious way. And today on Tal nabami let me share this Taler pitha recipe that maa used to make and serve it with Taler kheer.</span></div><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: justify;"><span style="font-family: verdana;">These are mostly made wrapped in jackfruit and the leaves lend its beautiful vein pattern to the steamed pitha. But in absence of it, you can also use Banyan leaves, banana leaves, or simply some aluminum foil.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b><u>Taler Pitha</u></b></span></div><div><span style="color: red; font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-weIXHgAm0sv29S2-zqCKGNDkY7RzlXda8MrT5n_pY2v7zb_ts44BHKwBWe_zmENha__I1m-oSbIPHxGyI_S_D9WFo0X4Z_zUrLQ8nrBdRLtUUBfIvLpfip68IC1gYBPFAyYMY0gycsF/s1203/KAnthal.patay.taler.pitha.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-weIXHgAm0sv29S2-zqCKGNDkY7RzlXda8MrT5n_pY2v7zb_ts44BHKwBWe_zmENha__I1m-oSbIPHxGyI_S_D9WFo0X4Z_zUrLQ8nrBdRLtUUBfIvLpfip68IC1gYBPFAyYMY0gycsF/s16000/KAnthal.patay.taler.pitha.recipes.jpg" /></a></div><br /><b><br /></b></span></div><div><span style="color: red; font-family: verdana;"><b>Ingredients</b></span><span style="font-family: verdana;">:</span></div><div><span style="color: #cc0000; font-family: verdana;">For the Pitha-</span></div><div><span style="font-family: verdana;">Tal/ Palmyra palm: 1 (Prepared pulp 1+1/2 cups)</span></div><div><span style="font-family: verdana;">Rice flour: 1+1/4 cups</span></div><div><span style="font-family: verdana;">Maida/ all-purpose flour: 1/3 cup</span></div><div><span style="font-family: verdana;">Suji/ semolina: 1/3 cup (dry roast on low flame for 6-8 minutes)</span></div><div><span style="font-family: verdana;">Sugar: 1 cup (Grind in the mixer)</span></div><div><span style="font-family: verdana;">Coconut: freshly scraped: 1 cup</span></div><div><span style="font-family: verdana;">Milk: 2 cups or more to prepare the batter.</span></div><div><span style="font-family: verdana;">Soda: 1/2 tsp OR baking powder: 1 tsp</span></div><div><span style="font-family: verdana;">Pinch of salt</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="color: #cc0000; font-family: verdana;">Enough lea</span><span style="color: #cc0000; font-family: verdana;">ves and toothpicks to prepare the cones</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="color: #cc0000; font-family: verdana;">For the Kheer-</span></div><div><span style="font-family: verdana;">Full fat milk: 1 liter</span></div><div><span style="font-family: verdana;">Condensed milk: 1/2 can</span></div><div><span style="font-family: verdana;">Toasted finely chopped nuts: 3 tbsp</span></div><div><span style="font-family: verdana;">Green cardamom: 2 </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="color: red; font-family: verdana;"><b>Method:</b></span></div><div><span style="font-family: verdana;"><span style="color: #cc0000;">Extracting the taal pulp-</span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-wwQDGLvmUWO28jYrPjsJ4Vkz4b566cLnzu092gB0ONqk-UTukxRvNW8-1gZD-eEzuTV2e6-pb1ZbWfV-zRoZKiixlFSuaSN5bFQJSbAnQnwxTBOv-0o4ACRoLzwqZqaVdLZ8UUXVqrx/s900/how.to.prepare.ripe.toddy.palm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-wwQDGLvmUWO28jYrPjsJ4Vkz4b566cLnzu092gB0ONqk-UTukxRvNW8-1gZD-eEzuTV2e6-pb1ZbWfV-zRoZKiixlFSuaSN5bFQJSbAnQnwxTBOv-0o4ACRoLzwqZqaVdLZ8UUXVqrx/w640-h640/how.to.prepare.ripe.toddy.palm.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">The ripeness of the fruit could be checked by pressing on its dark brown skin. Make sure the skin looks dark like this picture. </span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;"><br style="margin: 0px; padding: 0px;" /></span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">Clean the whole fruit by washing under running water. Then peel the skin by pulling it from the top. The fruit has three sections around the three seeds. Separate them.</span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;"><br style="margin: 0px; padding: 0px;" /></span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">Take one section and squeeze it to soften then start rubbing it on a sieve or a clean bamboo/ plastic basket. The pulp will start to gather on the other side of the sieve. Finish the process with all the sections. Now sprinkle little water on each section and again rub in a similar manner. A thinner version of the pulp will start to gather.</span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;"><br style="margin: 0px; padding: 0px;" /></span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">Preparing the pulp-</span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">Once done take all the pulps in a fine muslin cloth or cheesecloth. Make a pouch and hang it over your kitchen sink or place a bowl under it so that he bitter sap can drain out. This is a very important process let it drip for 30 minutes.</span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;"><br style="margin: 0px; padding: 0px;" /></span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">Now you are ready to cook with it.</span></span></div></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;"><br /></span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="color: #cc0000; font-family: verdana;"><b>The Pitha-</b></span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">First, soak the dry roasted suji with enough milk for at least 20 minutes.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">Then mix the pulp, rice flour, pinch of salt and all-purpose flour to it. Add enough milk to make a thick batter. Add enough sugar to sweeten it as per your taste. Mix well so that the sugar dissolves properly.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">Cover and keep aside for 15 minutes.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">After this check, the consistency and if required add more milk. The batter would be thick and of pouring consistency (thicker than Taler bora batter). See the pictures for reference.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">Just before you are ready to steam them add the scraped coconut and the baking powder and give it a good mix.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">While the batter rests prepare the leaf cones or the container. You can use leaves, aluminum foil, small muffin cups, or even a medium-size cake pan/tin.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHHsXqLKP8OC79vNPwZKMdZ4c8-m-yEy6MolTQH-bnbyA7oU5Xm9d7wmnzOz5IfIAhlhyphenhyphenLTf0J5sl1U3chjjLQK-g3Z-04nBk9ccIl5uy1X6-k2iWHGGfgiPWOAldmCEK_VL4S29zJxiA/s2048/taler.pitha.step.by.step.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1658" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHHsXqLKP8OC79vNPwZKMdZ4c8-m-yEy6MolTQH-bnbyA7oU5Xm9d7wmnzOz5IfIAhlhyphenhyphenLTf0J5sl1U3chjjLQK-g3Z-04nBk9ccIl5uy1X6-k2iWHGGfgiPWOAldmCEK_VL4S29zJxiA/s640/taler.pitha.step.by.step.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;"><b><span style="color: #cc0000;">Leaves</span></b>: wash them thoroughly and then wipe them dry with a soft cotton cloth. Now make a cone out of each leaf by bringing the two edges together. Make sure there is no gap at the bottom of the cone and also the shiny side should be visible from the outside. Secure it tightly with a toothpick. Prepare the rest of the leaves in the same manner.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;"><span style="color: #cc0000;">Cake tin or muffin pans:</span> line and grease them really well.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #cc0000; font-family: verdana;"><b>Prepare to Steam:</b></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">Take a deep bowl and line it with aluminum foil. This will help to change the shape of the bowl as per the requirement to hold the cones well.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">Place the cones inside it tightly.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">Pour enough batter to fill 2/3 of the cones and top it with some fresh coconut scrapings.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">Bring the water in your steamer pan to a rolling boil with a net stand or flat katori in it. Place this bowl on it so that the bottom does not touch the direct heat. Cover with a tight lid and put the flame on medium. Steam this for 15-20 minutes or till a toothpick inserted in the center comes out clean.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">Take the bowl out carefully. It would be very hot. Using a tong take out the cones one by one and cool them on a wire rack. </span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="color: #cc0000; font-family: verdana;"><b>Make the Kheer:</b></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: verdana;">Mix milk and condensed milk together and boil on slow and low for 30 minutes till it thickens. Finish with the nuts and powdered green cardamom for flavour.</span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0M5u03zpZCocU1BurJqMZTD3j-xrqw_cwpuNT-GD5WSuyFD6euNaXOOk8rzKjlUZeFu5KqW4YXZSnqinT5nLiM5OAzoDCZSxH22UFsWRXG41PUpU62UkTTeCqaWrdMDeCyVD4KPe-lwM/s1093/taler.cake.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1093" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0M5u03zpZCocU1BurJqMZTD3j-xrqw_cwpuNT-GD5WSuyFD6euNaXOOk8rzKjlUZeFu5KqW4YXZSnqinT5nLiM5OAzoDCZSxH22UFsWRXG41PUpU62UkTTeCqaWrdMDeCyVD4KPe-lwM/s16000/taler.cake.recipe.jpg" /></a></div><span style="font-family: verdana;"><br /></span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;"><b><span style="color: #cc0000;">To serve:</span></b> remove the leaf casing and place them on a plate. Pour some kheer on top and enjoy.</span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;"><br /></span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><span style="margin: 0px; padding: 0px;"><span style="color: #cc0000; font-family: verdana;"><b>A Homemaker's notes:</b></span></span></div><div style="background-color: white; margin: 0px; padding: 0px; text-align: justify;"><ol><li><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">Sometimes the Taal might be a little bitter in taste, in that case, cook the pulp for 6-8 minutes after draining out the bitter sap as mentioned in the post.</span></span></li><li><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">If you use aluminum foil to make these cones make them smaller.</span></span></li><li><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">Depending on the size the steaming time will vary. For muffin mold, it would take close to 22 minutes and a 6" cake pan will take around 40 minutes. Keep an eye on it and check after some time to gauge the doneness.</span></span></li><li><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">You can also add roasted cashew pieces in the batter for textural interest.</span></span></li><li><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">To store these well, first, cool them properly. Then save them in an airtight container in the fridge.</span></span></li><li><span style="margin: 0px; padding: 0px;"><span style="font-family: verdana;">These stay good for 4 days.</span></span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UKwHpO6Vzp2mQ6_KKt4eMsc9bHwvPHBN06JnaQ6EQ-Ft11wydWqfb5xeM4BpIRvA6dsG1TqxJROU1dLMId1L_7IOuSHXK3xgbiZXxd5ekRvbxO2qQtou9uYj2Nc0NZtju-3CN-dBFtv5/s999/taler.bhapa.cake.pitha.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="999" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UKwHpO6Vzp2mQ6_KKt4eMsc9bHwvPHBN06JnaQ6EQ-Ft11wydWqfb5xeM4BpIRvA6dsG1TqxJROU1dLMId1L_7IOuSHXK3xgbiZXxd5ekRvbxO2qQtou9uYj2Nc0NZtju-3CN-dBFtv5/s16000/taler.bhapa.cake.pitha.recipes.jpg" /></a></div>Enjoy!<br /><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div></div>Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-42839330409768523622020-07-26T17:40:00.000-07:002020-07-26T17:40:11.577-07:00Kathal Bichir Daal (A Faux Dal recipe with jack fruit seeds)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Bengal has always been described as the land of abundance. Each and every traveler whoever
crossed this lush green land has always described it as the land of bounty and
abundance. But the history and destiny of this land changed forever under the
British rule especially in the 18<sup>th</sup> and 19<sup>th</sup> century when
many famines devastated this land. Chiattorer monontor or the famine of 1770
wiped out almost one-third of the population so as the famine of 1943 which
estimated to have killed around 3 million Bengalis. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"></span></div>
<a name='more'></a></div>
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<span style="font-family: "verdana" , sans-serif;">Economists and
historians argue that these famines were man-made, occurred mostly due to exploitative
Colonial policies. The effect of these famines was so deep-rooted that for generations
to come Bengalis suffered from a sense of insecurity around food availability.
So much so that it changed Bengal’s culinary repertoire and philosophy around
food. Otherwise, it is very difficult to explain the vast array of recipes that
involve discards and offals in a land of such abundance. <o:p></o:p></span></div>
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<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">As a little girl, I
often disliked when the women in our house would not discard even the
insect-infested veggies. They will simply cut that part away and use the rest
in cooking. I fought with them especially with dida and maa asking why they
need to be so miser when we had plenty of it. It took me years to understand
the reason.<o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: 20px; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXtvNpjFMbnvTrTob51wwxL7xcekASbIMDrWJb1kUFTeCi4Z5UPqyE7jUXboaubkSZep9d-PYX551b3AuuFPI2K_i6IwkjImN3Si8F7hf0r2Qd5MxKjchvhqXhec8TQFRUMh0mf26xjHi/s1600/khosa_chachori1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="611" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXtvNpjFMbnvTrTob51wwxL7xcekASbIMDrWJb1kUFTeCi4Z5UPqyE7jUXboaubkSZep9d-PYX551b3AuuFPI2K_i6IwkjImN3Si8F7hf0r2Qd5MxKjchvhqXhec8TQFRUMh0mf26xjHi/s640/khosa_chachori1.JPG" width="610" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;"><a href="http://www.ahomemakersdiary.com/2009/12/khosa-charchari-dry-dsih-with-vegetable.html" target="_blank">Khosa charchari or Bengali style curry made with various vegetable peels</a></span></b></td></tr>
</tbody></table>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #565656; font-size: 15.0pt; line-height: 115%;">Though Dida talked
about the famines of 1943 as a passing remark here and there but she never did
emphasised on how difficult it had been for them. She had a hard life before
she got married to Dadu. Her father died when her mother was pregnant with her.
Though the food was never scarce but life was difficult for them and then the
famine of 1943 hit hard. When I grew up a little she told me many stories that
sent a chill down my spine. She told us stories of how they found themselves fortunate
if they could even eat once a day and how very few people were that lucky. They
mostly cooked around midnight to avoid hungry people flocking around their
house. Yet people would find out and come begging for the rice cooking water or
phyan. The story that made me cry was how most infants during that time had
grown up on pituli gola jol or watery rice powder broth instead of milk. People died
of starvation, of malnutrition, and from eating toxic inedible greens and
fruits. Dead bodies were littered everywhere as nobody had the energy or the
resources to do a proper funeral. </span><o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #565656; font-size: 15.0pt; line-height: 115%;"><br /></span></span></div>
<div style="font-size: 20px; text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: 15pt;">Life was difficult and
those who survived lived with an unbearable trauma that changed their
behavioural pattern for life. I found dida and the women from her generation being
obsessed with saving all the edible parts of vegetables and protein. She was an
amazing cook and often she prepared elaborate meals for the family gathering
but would save the off cuts and scraps for a delicious meal the next day. Fish
oil and bones even from smaller fishes like Mourola (Indian anchovies) and puti
were made into fritters. Rice cooking water would be used to make Phyan er jhol,
a warming broth in winter and a cooling drink called Amani in summer. Used
lemon peels were rubbed on coarse surfaces to get rid of the bitterness and made
into delicious pickles. Jackfruit seeds were saved in earthen pots on a
bed of sand to make delicious chop (croquettes). Tamarind seeds were sundried
and dry roasted to be had as between-meal snacks.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: 20px; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyAXinnRvtgEMKidyTe3SmwBk1P7oHFzqmHoykvcVksvl_r1gEu1U4AnKP9g6xRTXTK7gmPo057MOdVPyEZBGwbfTxujF7zJ1lYYVMzQzWgAAdZzledUV_RihZawt0wCZ9NtuZXJP68MI/s1600/bengali%252C+fish%252C+head+lentil.+soup.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="715" data-original-width="1000" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyAXinnRvtgEMKidyTe3SmwBk1P7oHFzqmHoykvcVksvl_r1gEu1U4AnKP9g6xRTXTK7gmPo057MOdVPyEZBGwbfTxujF7zJ1lYYVMzQzWgAAdZzledUV_RihZawt0wCZ9NtuZXJP68MI/s640/bengali%252C+fish%252C+head+lentil.+soup.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><b><a href="http://www.ahomemakersdiary.com/2011/08/macher-muro-die-bhaja-muger-daal-dry.html" target="_blank">Macher Matha die dal, Bengali style lentil with fish head a great example of nose to tail dining</a></b></span></td></tr>
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<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: 15pt;">Maa Learnt from her
and she also had her share of hardship during the food crisis of the 60's. She
was very particular about food not being wasted by us. She would sit with us
during mealtime and told us stories of how they had to live on a meagre supply
of ration during the 60's food crisis. Though Dadu had an wellpaid Govt. job but
the fact that they had to feed many of their relatives during that difficult
time made things worse for them.</span></div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">the trauma of
the famines collectively changed the behavioural consumption pattern in
most of rural Bengal, especially in women who had the responsibility to feed
their families. My mother for example constantly lived with a deep rooted fear
of having to go through such crisis again. Everytime there was a forecast of bad
weather or cyclone she would call up everyone in that area and asked them to
stock as much food and water as possible. My husband laughed at me when just
after our marriage I bought a huge container to stock rice for the whole year.
But that is how I grew up, with measures to minimise the possibility of food shortage
and hunger. We learnt to be resourceful around waste, always preserved the
excess for future and found a nack to devise ways to make faux recipes at a fraction of the original cost.<o:p></o:p></span></div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">And now as a person
deeply immersed in food and food history I try to find the background stories.
I do not take them for granted and firmly believe that recipes like these are
here for a reason. And when I say that I must confess that it would be wrong to
attribute these ingenious recipes or methods to those hard times alone. There
definitely are other factors that I would like to explore in my coming posts. <o:p></o:p></span></div>
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<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Today let me share
this simple dal made of Kathal beej or jackfruit seed. This is not the real deal and falls under the nakol or faux recipe category. Jackfruit seeds are
available in summer in plenty and cost nothing. This is an ingenious way to
use something so cheap to substitute expensive legume and make the platter
complete. Maa cooked this every summer and nobody
could find out that this did not actually contain any lentil. Reason enough for
this being a recipe suited for hard times. <o:p></o:p></span></div>
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<div style="text-align: justify;">
<div style="background-color: white; color: #565656;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;"><span style="mso-spacerun: yes;"> </span>This faux dal is perfect in this time of
lockdown when prices of food staples are skyrocketing. <o:p></o:p></span></div>
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<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;"><br /></span></div>
<div style="background-color: white; color: #565656;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">More Kathal bichi or Jackfruit seeds recipe</span></div>
<span style="color: yellow; font-family: "verdana" , sans-serif; font-size: 15pt;"><a href="http://www.ahomemakersdiary.com/2017/07/kanthal-bichir-bhorta-jackfruit-seeds.html" style="background-color: #ea9999;" target="_blank">Kathal bichir bhorta</a></span><br />
<div style="color: #565656;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15pt;"><a href="http://www.ahomemakersdiary.com/2011/07/kathal-bij-er-chop-jackfruit-seeds-chop.html?m=0" style="background-color: yellow;" target="_blank">Kathal bichir chop</a></span></div>
<div style="color: #565656;">
<span style="font-family: verdana, sans-serif;"><a href="http://www.ahomemakersdiary.com/2012/08/dalia-khichdi-broken-wheat-and-rice.html?m=0" style="background-color: #b6d7a8;" target="_blank">Daliar khichuri</a></span></div>
</div>
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<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;"><br /></span></div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;"><b><u>Kathal bichir Daal<o:p></o:p></u></b></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">(Bengali style lentil soup
with Jackfruit seeds)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5KNmnfmLixKO8rfyHifUuDRuC3XgRl1lsMKXD5gmzKxpZAGOJzcbjG6teEQYDR4IR8djgwTFfS9lfcITFZCeW4uRcqg8zh9mbKIOAV9liX1Fj5zMFX6TGLbk2ZkaqObDTI62DJiW61Bc/s1600/Bengali.faux.dal.jackfruit.seed.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="675" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5KNmnfmLixKO8rfyHifUuDRuC3XgRl1lsMKXD5gmzKxpZAGOJzcbjG6teEQYDR4IR8djgwTFfS9lfcITFZCeW4uRcqg8zh9mbKIOAV9liX1Fj5zMFX6TGLbk2ZkaqObDTI62DJiW61Bc/s640/Bengali.faux.dal.jackfruit.seed.recipes.jpg" width="640" /></a></div>
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<span style="color: red; font-family: "verdana" , sans-serif; font-size: 15pt;"><b>Ingredients:<o:p></o:p></b></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Jackfruit seeds (preferably
fresh): 1 cup<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Ginger: ½” piece<o:p></o:p></span></div>
</div>
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<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Cumin seeds: 1 tsp<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Dry red chilies: 2
pieces<o:p></o:p></span></div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Oil: 2 tsp<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Salt<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Turmeric<o:p></o:p></span></div>
</div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: red; font-family: "verdana" , sans-serif; font-size: 15pt;"><b>Method:<o:p></o:p></b></span></div>
</div>
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<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">First, prepare the
jackfruit seeds by removing the white plastic-like cover from the top. Cut the
brown seeds inside it in halves. Wash them under running water. <o:p></o:p></span></div>
</div>
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<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Put them in a pressure
cooker with a cup of water, salt, and turmeric and cook on medium for 3
whistles. Let the steam dissipate in itself then open the lid and mash the dal
with a potato masher or with the back of your spoon. You will see the brown
thin skin will come off in big pieces. Discard those and make the mixture as
smooth as possible. I prefer a few tiny bites here and there for texture.<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">While the dal is
boiling peel and make a coarse paste of the ginger. Mix it in the boiled
mixture. Add ½ to 1 cup of warm water to it. Mix and adjust the salt.<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Heat the oil in a
heavy bottom kadhai or pan. I prefer mustard oil. Add the cumin seeds and torn
red chilies. Let it splutter and then carefully pour in the boiled mixture from
one side. Mix and let it come to a boil. Do a final taste test and then serve
it hot with boiled rice or Roti.<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<div style="text-align: justify;">
<span style="color: red; font-family: "verdana" , sans-serif; font-size: 15pt;"><b><u>A Homemaker’s note:<o:p></o:p></u></b></span></div>
</div>
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<ol style="text-align: left;">
<li style="text-align: justify;"><span style="color: #565656; font-family: "verdana" , sans-serif; font-size: 15.0pt;">Alternatively, you can
temper the dal with nigella seeds (kalonji or kalo jeere) and garlic.</span></li>
<li style="color: #565656; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">You can also use a
tadka pan to temper the dal.</span></li>
<li style="color: #565656; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">You can also make this dal with Alu or potato. Though I have never tried that recipe but following this same method you can do this.</span></li>
</ol>
</div>
</div>
</div>
Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-24061858411005180202020-07-12T22:55:00.000-07:002020-07-12T22:55:50.142-07:00Macher Dim die Alu Pataler Dalna (Fish Egg and Pointed Gourd Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZq3kIFZc1zdTAZPn2DqRc420rp69LsNo1redpIF7SMDzVp94eI7PpwSBEL1wT7ECpUpRbtX16d7d2v6KF2hQX1arLytLzSvI0zXKtlz3ErCgZgmu4aOxHb2U-gKExhq-5fnxC2BCL3Fr/s1600/macher.dimer.bora.die.alu.patoler.dalna.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZq3kIFZc1zdTAZPn2DqRc420rp69LsNo1redpIF7SMDzVp94eI7PpwSBEL1wT7ECpUpRbtX16d7d2v6KF2hQX1arLytLzSvI0zXKtlz3ErCgZgmu4aOxHb2U-gKExhq-5fnxC2BCL3Fr/s1600/macher.dimer.bora.die.alu.patoler.dalna.recipe.jpg" /></span></a></div>
<div style="text-align: justify;">
<br /></div>
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<span style="font-family: "verdana" , sans-serif;">I believe many variations of recipes were born just out of necessity. Necessity to adjust because of the unavailability of certain ingredients or necessity to quicken up the process.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I have seen that happen in my house, and how later it went on to become a family favourite. Let me tell you that funny story. My mamima (Maternal uncle's wife) is an excellent but lazy cook. She would start the day with plants to do elaborate meals but as the day would progress she would start cutting down dishes from her plan. On such a day in the evening, she declared she would cook Alu patoler dalna (pointed gourd and potato recipe) and Dimer jhol (egg curry). Since the menu was simple she decided to watch some Telly and start cooking around 8. By 8 she lost all her interest in cooking and we ended up having alu patol die dime jhol (egg curry with potato and pointed gourd).</span></div>
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<span style="font-family: "verdana" , sans-serif;">We were quite apprehensive of this weird combo but ended up having a delicious dinner. So much so that the recipe stayed on in our family as a one-pot dish with protein and veg.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Funny but true. I believe if we could go back to each and every recipe we will find reasons for which it came into existence. For example, Patol chingri or this macher dim die patoler dalna is a variation of patoler dalna. But the addition of protein in the dish included onion in the recipe to mask the flavour.</span></div>
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<span style="font-family: "verdana" , sans-serif;">It's a very simple dish and quite satisfying to cook and eat.</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Macher Dimer Bora die Alu Patoler Dalna</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">(serves 4)</span></div>
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<b><span style="color: red; font-family: "verdana" , sans-serif;">Ingredients:</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">Patol (Pointed gourd): 8 pieces</span></div>
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<span style="font-family: "verdana" , sans-serif;">Potato: 2 medium</span></div>
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<span style="font-family: "verdana" , sans-serif;">Macher dim/ fish roe: 200 gms</span></div>
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<span style="font-family: "verdana" , sans-serif;">Onion: 1 medium (4 tbsp paste)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ginger paste: 1 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Tomato: 1 medium</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cumin powder/ paste: 1 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Coriander powder or paste: 1/2 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Chili powder: 1 tsp or as per taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">Turmeric</span></div>
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<span style="font-family: "verdana" , sans-serif;">Besan/ chickpea flour: 3 tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pinch of bi-carb-soda</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cumin seeds: 1/2 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Green chillies: 3-4</span></div>
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<span style="font-family: "verdana" , sans-serif;">Tejpata: 2</span></div>
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<span style="font-family: "verdana" , sans-serif;">Garam masala powder: 1/3 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Oil: 4-6 tbsp (I used mustard oil)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="color: red;">Method</span></b>:</span></div>
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<span style="font-family: "verdana" , sans-serif;">Start by washing the fish roe. Do it two-three times in fresh changes of water. Remove the thin membrane and carefully mash it to separate it. Add salt, a pinch of turmeric, 3 tbsp besan and bicarb of soda, mix. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat a pan, pour little oil in it and place small spoonfuls of this batter. Fry on medium for a minute then carefully flip them, Fry till golden on each side. Take out and repeat till your batter is used.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cut the ends of the pointed gourd and scrape the skin all over with your knife. Peel the skin at 2-3 places lengthwise. Cut in 3 or 4 pieces depending on the size. I prefer to cut it on a diagonal.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Peel and cut the potatoes in 3/4" cubes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Peel the onion and make a coarse paste.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat 2 tbsp oil and fry the potatoes and pointed gourds with little salt and turmeric. Fry on a medium flame for at least 8-10 minutes or till the sides of the veggies are charred. Take out.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat 1 tbsp oil and once smoking add the cumin seeds, tejpatta, and green chillies. Once it starts to splutter add the onion paste with a pinch of salt. Fry till the raw smell is gone (5-6 minutes). While that is being done mix the ginger paste-cumin powder-coriander powder -chili powder with 3 tbsp water. Mix.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Once the onion is fried add this paste and cook for 3-4 minutes and then add chopped tomatoes. Add little salt after checking the seasoning. Mix and cover for 304 minutes. Then mix and cook till the tomato is mushy and cooked.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Add in the fried patol and potato and mix. Then add 1 cup warm water. Taste and adjust the seasoning. At this stage I like to add 2-3 whole green chilies for flavour.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cover and let it simmer on medium flame for 5-6 minutes. Taste and adjust seasoning if needed. Cook till the gravy thickens to your liking. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Switch off the flame.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sprinkle some garam masala over it and cover and let it stand for 15 minutes before serving.</span></div>
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Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-91357861513879443812020-07-02T22:47:00.000-07:002020-07-03T07:27:50.610-07:00Poda Pitha<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmoWMxVc60yD9Fwyy0_0_CJ7CUP39z3wUII3g0Eo5BTLtHzmDB57nhQTar3T4HrojAhY0aYOsv-eO_kxZHA_SMd6LM7H_TiTS_GTbyah2vsHo4qU0d1QyOdVtEjoRkx1nJJqYN9GKbPYGa/s1600/poda.pitha.recipe.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="996" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmoWMxVc60yD9Fwyy0_0_CJ7CUP39z3wUII3g0Eo5BTLtHzmDB57nhQTar3T4HrojAhY0aYOsv-eO_kxZHA_SMd6LM7H_TiTS_GTbyah2vsHo4qU0d1QyOdVtEjoRkx1nJJqYN9GKbPYGa/s1600/poda.pitha.recipe.1.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">"It is your first visit after your marriage. What can I make for you?" Her voice chimed on the phone.</span><br />
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<span style="font-family: "verdana" , sans-serif;">When Mami asked me this just before our first visit to Mamarbari after our marriage I felt elated. Mine was the first wedding on my mother's side. Everyone was excited to see and greet the new son in law but at the same time, everyone was worried about me. They found it too much for me to handle home and work all alone at a faraway from them in Bangalore. So on that trip home, I found myself being pampered by everyone.</span></div>
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<span style="font-family: "verdana" , sans-serif;">But as I was going there in a big group, I did not want to burden her anymore with my requests.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Yet secretly there was something I was craving for. </span><br />
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<span style="font-family: "verdana" , sans-serif;">So in a very small voice, I asked if it would be too much for her to make a poda pitha for me?</span></div>
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<span style="font-family: "verdana" , sans-serif;">I could almost hear her chuckle at my request and in my mind's eye, I could almost see her smiling indulgently.</span></div>
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<span style="font-family: "verdana" , sans-serif;">My Mamarbari has always been a safe haven for us kids.</span></div>
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<span style="font-family: "verdana" , sans-serif;">The house was huge with two ponds, plenty of old fruit-bearing trees, and vast open space to play. The grandparents and Mama all doted on us but at the same time were strict about rules and routines. But we never complained because we had Mami to spoil us silly sometimes. I cannot remember a time when she hugged or kissed us but she is the one who will make sure to treat us with our favorite junk food and will always have a few coins ready every time we wanted to visit a fair. She never forgot what we all loved to eat and prepared it every time we visited her.</span></div>
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<span style="font-family: "verdana" , sans-serif;">So I knew she would get that poda pitha ready and she sure did. Which was the last time I had it, some 13 years ago. I never made it at home as my husband was never very enthusiastic about it and am just not used to the idea of cooking just for myself.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhce8CH-hCGGr1ypsWEowOIODTGUtMvh68RrWPaUwsDEZd2gIgj5f_Uekx1bFY5ehsYEC0-gyy_k2QIj_5sQ6BJYxo5PrEZqQweEC4oNk_g4aHtmLzivAvR76RV8pHD_XArWqm2Ebwuun7u/s1600/rath.thali.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="983" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhce8CH-hCGGr1ypsWEowOIODTGUtMvh68RrWPaUwsDEZd2gIgj5f_Uekx1bFY5ehsYEC0-gyy_k2QIj_5sQ6BJYxo5PrEZqQweEC4oNk_g4aHtmLzivAvR76RV8pHD_XArWqm2Ebwuun7u/s1600/rath.thali.jpg" /></a></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">This was part of my Odia special thali that I cooked for Ulto Rath this year.</span></div>
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<span style="font-family: "verdana" , sans-serif;">But now with the little young boy of mine trying to taste and appreciate everything under the Sun, I knew I can give in to my craving.</span><br />
<span style="font-family: "verdana" , sans-serif;">I searched for a recipe but nothing looked similar to what I wanted. So I finally ended up calling a family member and made this.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Now Poda pitha is a sweetmeat or to be more exact a Gluten-free, vegan, Indian cake. Poda literally means burnt and this dessert got its name from the technique used to prepare this. A fermented mixture of sundried rice and white lentil (urad dal) is mixed with jaggery. spices, nuts, and coconut. Which then is wrapped in Shal or Banana leaf and is cooked in the dying embers of the wood fire oven. The heat from top and bottom caramelises the jaggery furthermore resulting in a burnt caramely texture on the surface. The resultant pitha is sweet with a hint of heat from pepper and ginger and a sour aftertaste from the fermentation process.</span></div>
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<span style="font-family: "verdana" , sans-serif;">This dish is a traditional pitha of Orissa and is served to Lord Jagannatha on his return journey of Ratha yatra at the Mausi maa temple. My ancestral home in Midnapore being very close to the Orissa border makes many such items on a regular basis. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Poda Pitha</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">(Makes a 7" round pitha)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5oay4S4Zn2LSrYEp1fNqPKHQ3v-J_Ix7AepNcT0ihHwWwK7DBGfHVU0syBGQUK_hpMkH2u8DrH0LXOrL7gCnHBf1a1nPFObgWkmBKMDexHiL564ufjjo6Si3avTeRFRkFsWr-V4oMPfw/s1600/Biri.poda.pitha.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5oay4S4Zn2LSrYEp1fNqPKHQ3v-J_Ix7AepNcT0ihHwWwK7DBGfHVU0syBGQUK_hpMkH2u8DrH0LXOrL7gCnHBf1a1nPFObgWkmBKMDexHiL564ufjjo6Si3avTeRFRkFsWr-V4oMPfw/s1600/Biri.poda.pitha.recipe.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="color: red;">Ingredients</span></b>:</span></div>
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<span style="font-family: "verdana" , sans-serif;">Atop/sun dried rice: 1 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Urad dal: 1/2 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Coconut: 1/2 of a medium one</span></div>
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<span style="font-family: "verdana" , sans-serif;">Jaggery: 3/4 cup or more, please adjust as per your taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">Salt: a fat pinch</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ginger: 1" piece pounded fine</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pepper: 1/2 tsp pounded roughly</span></div>
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<span style="font-family: "verdana" , sans-serif;">Green cardamom: 2, powdered</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ghee: 2 tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cashew nuts: handful</span></div>
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<span style="font-family: "verdana" , sans-serif;">Raisins: handful</span></div>
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<span style="color: red; font-family: "verdana" , sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Pick and wash the rice and lentil separately then soak for at least 4 hours.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Grind them to a smooth paste and mix them together. Make sure not to use too much of water. The consistency would be exactly like Idli batter. Let it ferment for 6-10 hours. Please remember the more you ferment it, the more wold be the sour aftertaste.</span></div>
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<span style="font-family: "verdana" , sans-serif;">After that prepare a cake tin for baking. I used a loose bottom pan hence did not use any paper at the bottom. If you are using a normal pan use a butter paper.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Roughly chop or grate most of the coconut pieces leaving a few to decorate on the top. In a kadhai or heavy bottom pan take the jaggery and coconut and cook till the jaggery melts. Cook for 4-5 more minutes till the jaggery thickens a bit. Let it cool for 10 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat a few drops of ghee and roast the cashew till golden. Take off heat.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pour the ghee in your baking pan and smear on the sides. Do not skimp on the ghee as this will ensure more caramelisation and this burnt texture.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mix everything together and pour into the pan.</span></div>
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<span style="color: red; font-family: "verdana" , sans-serif;">In the Oven</span></div>
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<span style="font-family: "verdana" , sans-serif;">Preheat oven to 175 c and bake for 45-60 minutes. A skewer inserted at the center must come out clean when it is done.</span></div>
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<span style="color: red; font-family: "verdana" , sans-serif;">In a pressure cooker</span></div>
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<span style="font-family: "verdana" , sans-serif;">You can use your pressure cooker as a cake pan or you can place another pan inside it.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: red;">Method 1</span>: Pour 3 tbsp ghee in the pressure cooker and tilt it to cover the sides. Pour in the batter and tighten the lid without the weight. Cook on the lowest for 45 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cool and carefully take it out of the pan.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: red;">Method 2</span>: Take a cake pan that will fit inside your pressure cooker and prepare it similar to the oven method.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Place a wire rack inside the pressure cooker and place the cake tin on it. Cook on low for 30 minutes or till a skewer inserted in the center comes out clean.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Once done. Let it cool in the pan for 10 minutes and then loosen the sides and invert on a rack.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQeUbKvK2ZqoLJJKg27g1Rcgyr_vNR1ZPCblLjVxw_O71TZI_-Oyn-B6Eg3u422rCIhPXdIGDvN6sD4D3zD_xJUUEP6ILe63sdPibK3ymS2BLMHP-lU9L0XqaCBNhbLVIyu09esrd5WtTp/s1600/odia.poda.pithe.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1073" data-original-width="675" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQeUbKvK2ZqoLJJKg27g1Rcgyr_vNR1ZPCblLjVxw_O71TZI_-Oyn-B6Eg3u422rCIhPXdIGDvN6sD4D3zD_xJUUEP6ILe63sdPibK3ymS2BLMHP-lU9L0XqaCBNhbLVIyu09esrd5WtTp/s1600/odia.poda.pithe.recipes.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Enjoy with a cup of masala tea.</span></div>
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Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-8351030503493318832020-04-29T21:22:00.000-07:002020-04-29T21:22:44.611-07:00Paneer Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bVGvY-QAqlGPuwFRlmou_VZN3jTaaPjmRk4O7mtpQBBQ6OOyEzFcuCClSRkeiozDEytIQ3CS82zvphfTnmppckZ7Z2v-7dQPg8bDVtYofJRelwYY3p9eXyLpJih6gmfTBkqbtd68f4KD/s1600/dhaba.style.paneer.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bVGvY-QAqlGPuwFRlmou_VZN3jTaaPjmRk4O7mtpQBBQ6OOyEzFcuCClSRkeiozDEytIQ3CS82zvphfTnmppckZ7Z2v-7dQPg8bDVtYofJRelwYY3p9eXyLpJih6gmfTBkqbtd68f4KD/s1600/dhaba.style.paneer.recipes.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">It's funny how with just a change of time makes things feel precious to us. The other day the husband came home feeling triumphant with a block of our favourite paneer. I am not much of a paneer lover yet the sight of new ingredients made us happy. Though not on her usual track, life sure has found a new normal to carry on.</span></div>
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<span style="font-family: Verdana, sans-serif;">Staying home all the time is not easy but what I am loving most is the support that we are getting to experience at this time. When Online networking is the only way to socialise, this bond between people seems like a blessing from heaven. So when Somedutta of <a href="https://www.myfridayfoodswings.com/" target="_blank">My Friday food swings</a> asked me to post a recipe for her weeknight curry theme, I thought of using this block of paneer.</span></div>
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<span style="font-family: Verdana, sans-serif;">I learned this simple Dhaba style Masala Paneer recipe (cottage cheese in spicy gravy) long back on a highway trip. It was much past lunchtime, the Dhaba ran out of food. but seeing our misery they agreed to serve us this paneer and some tandoori rotis. While the cook made it from scratch on open fire I watched and wondered how some simple pantry staples could result in such a delectable curry. In an ideal world, I would have loved to smoke this dish to mimic the woodfire fire aroma. but I have run out of charcoal.</span></div>
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<span style="font-family: Verdana, sans-serif;">This was served with some sourdough tandoori roti. If you want my <span style="background-color: #f4cccc;">tandoori roti recipe</span> go <span style="background-color: yellow;"><a href="http://www.ahomemakersdiary.com/2019/02/tandoori-roti-made-on-tawa-stove-top.html" target="_blank">HERE</a></span>.</span></div>
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<span style="font-family: Verdana, sans-serif;">Make it if you get some paneer during this time. It sure will satisfy you.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Dhaba Style Paneer Masala</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">(4-5 servings)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwZz9BMdUbCwt4ELW0dnVbf10n72psd_YHti0oPdmE8Xof1Y4LDXnWsawnr9OCv7QLoasR6Lt_5XPtO89LUgs-9OtcR8wFQiVws_rB8szaCbyshQkOmNjV_R2BJJ3SYVjXNGojz_ef9dJ/s1600/Indian.paneer.curry.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwZz9BMdUbCwt4ELW0dnVbf10n72psd_YHti0oPdmE8Xof1Y4LDXnWsawnr9OCv7QLoasR6Lt_5XPtO89LUgs-9OtcR8wFQiVws_rB8szaCbyshQkOmNjV_R2BJJ3SYVjXNGojz_ef9dJ/s1600/Indian.paneer.curry.recipe.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: red;">Ingredients</span></b>:</span></div>
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<span style="font-family: Verdana, sans-serif;">Paneer: 400 gms</span></div>
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<span style="font-family: Verdana, sans-serif;">Onion: 2 medium; finely chopped-2/3 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Ginger garlic paste: 1 tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Tomato: 2 big; Pureed-1/2 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Green chilly: 1</span></div>
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<span style="font-family: Verdana, sans-serif;">Besan/ chickpea flour: 1 tbsp heaped</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander powder: 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Chili powder: 1/2 tsp </span></div>
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<span style="font-family: Verdana, sans-serif;">Kashmiri chili powder: 1/2 tsp (for colour)</span></div>
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<span style="font-family: Verdana, sans-serif;">Turmeric</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt</span></div>
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<span style="font-family: Verdana, sans-serif;">Kasuri methi: 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Garam masala powder: 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Bay leaf: 1</span></div>
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<span style="font-family: Verdana, sans-serif;">Peppercorns: 5-6 </span></div>
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<span style="font-family: Verdana, sans-serif;">Oil: 2+2 tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Ghee: 1 tbsp</span></div>
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<span style="color: red; font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Cut the paneer in 1/2" cubes. </span></div>
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<span style="font-family: Verdana, sans-serif;">Peel and finely chop the onion. </span></div>
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<span style="font-family: Verdana, sans-serif;">Wash and make a puree of the tomatoes in your mixie. This is advisable as it yields a very smooth gravy.</span></div>
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<span style="font-family: Verdana, sans-serif;">Warm 1+1/2 cups water, add a pinch of salt to it and keep it ready before you start frying the paneer.</span></div>
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<span style="font-family: Verdana, sans-serif;">Take a pan or kadhai and dry roast the besan on low flame till it smells nutty (5-6) minutes. Take out.</span></div>
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<span style="font-family: Verdana, sans-serif;">Clean the pan and add a tbsp of oil. Heat and place half or one-third of the paneer. They should be in one layer, not crowded or overlapped. Fry for a minute on each side (medium flame) and take out the pan and place them in the warm water. This will make them soft. Fry the rest of the paneer and place it in the water.</span></div>
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<span style="font-family: Verdana, sans-serif;">Heat the rest of the oil and when it starts to smoke add the bay leaf and roughly crushed peppercorns.</span></div>
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<span style="font-family: Verdana, sans-serif;">Stir and add the chopped onion. Sprinkle some salt and both types of chili powders in it and cook on medium flame. Stir and cook till they are browned and start to ooze oil on the sides (6-8) minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the ginger-garlic paste and chopped green chilly to it. Cook for another 4-5 minutes and then add the turmeric and coriander powder. Mix and cook a for a minute and next add the tomato paste. Cook on medium with a cover till the tomatoes are cooked through and the juice dries out. </span></div>
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<span style="font-family: Verdana, sans-serif;">Now add the water from the paneer and mix. Sprinkle the Kasuri methi and check the seasoning. Adjust by adding more sugar/salt or chili powder. Once it starts to boil add the fried paneer. Mix. Cover and let it cook on medium for 6-8 minutes. </span></div>
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<span style="font-family: Verdana, sans-serif;">Mix the besan with 2 tbsp water and pour in. Mix immediately and coil it on high for a few minutes or till the gravy is thickened.</span></div>
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<span style="font-family: Verdana, sans-serif;">Mix in the ghee and the garam masala. Cover and switch of the flame.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5xfsjanL4I3JonOrnTD5qXBukNj4RHLmCAN_RgofDQItGq5mHdte3fIbfUOWsE41USzSHdtJSHtGnus51sdxCqBXrlvIwdvw2v8K9cqbhxRoJctKcSBNtbuUq8wbsAwe-omL_py-HX-C/s1600/paneer.masala.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5xfsjanL4I3JonOrnTD5qXBukNj4RHLmCAN_RgofDQItGq5mHdte3fIbfUOWsE41USzSHdtJSHtGnus51sdxCqBXrlvIwdvw2v8K9cqbhxRoJctKcSBNtbuUq8wbsAwe-omL_py-HX-C/s1600/paneer.masala.recipe.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Let it stand for 10 minutes and then serve with roti/ paratha or some sort of pulao.</span></div>
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Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-28377041363648389342020-04-24T21:07:00.000-07:002020-04-24T21:07:31.255-07:00Eggless Wholewheat Vanilla cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OF6hY111BaitDo_Cl5hHIIIfp90cpebcaPJqWcLdJtGMtU3D_44LRUpqD__tKGYLf__EyfL8RK45OAY1ll3GdHoUfRFajNdBBZ227iplJDropLMGoWV4m0OTdYlp8e52wDOpletnNVo5/s1600/eggless.atta.cake.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7OF6hY111BaitDo_Cl5hHIIIfp90cpebcaPJqWcLdJtGMtU3D_44LRUpqD__tKGYLf__EyfL8RK45OAY1ll3GdHoUfRFajNdBBZ227iplJDropLMGoWV4m0OTdYlp8e52wDOpletnNVo5/s1600/eggless.atta.cake.recipe.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">The daughter is becoming naughtier day by day and she has a quirky sense of humour too. The other day I was talking to my brother on phone about how this time is so confusing. How we never had imagined that something like this could happen to the human race and so on. After I finished talking, the little 6 years old came to me and asked for something to eat. It was just 7 in the evening and they had their snacks and a drink around 5.30. On questioning, she replied, like you and Mamu (uncle), my tummy is super confused too. It can't keep track of the time and feel hungry all the time.</span></div>
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<span style="font-family: "verdana" , sans-serif;">We had a good laugh about it and it also reminded me of my younger brother's hunger pangs as a kid. He had very specific craving even as 4 years old and called it khide which literally means hunger.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In the morning he would have Monaco biscuit khide. If the ice cream vendor passed our house he would have ice cream khide. If maa would fry fish then he would have macher khide etc.</span></div>
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<span style="font-family: "verdana" , sans-serif;">With no end to this Covid 19 lockdown, the kids are having more of such hunger pangs. Every couple of hours they are hungry and if denied meltdowns are happening. I have been baking a lot of comparatively healthier stuff for such occasions. This eggless atta cake is one of them. Very easy and just a few pantry staples will result in a good moist cake that could be stored for their small hunger pangs.</span></div>
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<span style="background-color: yellow; font-family: "verdana" , sans-serif;">Please see notes for variations and substitutions for this Recipe.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Eggless Wholewheat vanilla cake</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><u>(Makes an 8" cake)</u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT_eNU9p1Fdm55WktZDOq0tP3VLQfFPyZAXQe4ZWzFlfSLi22gDp9omPNwtKgO_Iljr_x5YPAV2JLzfPs8IPZY4AGEQw3ACo27pnktL7vDNX-1YFfo2w2I5Xn1j7fAPRthhhAJW4yz1yP/s1600/eggless.wholegrain.cake.recipes.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT_eNU9p1Fdm55WktZDOq0tP3VLQfFPyZAXQe4ZWzFlfSLi22gDp9omPNwtKgO_Iljr_x5YPAV2JLzfPs8IPZY4AGEQw3ACo27pnktL7vDNX-1YFfo2w2I5Xn1j7fAPRthhhAJW4yz1yP/s1600/eggless.wholegrain.cake.recipes.1.jpg" /></a></div>
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<span style="color: red; font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Atta/ whole wheat flour: 1+1/2 cups</span></div>
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<span style="font-family: "verdana" , sans-serif;">Baking powder: 1 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Baking soda: 1/2 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sugar: 3/4 cup+ 2 tbsp (powdered)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Salt: 1/4 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Yogurt: 3/4 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Milk: 1/2 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Vanilla: 1 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Vegetable oil: 1/2 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">A handful of Chopped almonds. walnut or any nut of your choice</span></div>
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<span style="color: red; font-family: "verdana" , sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Preheat oven at 175C.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Line an 8" pan and grease the bottom and sides well.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mix the atta, baking soda, baking powder, and salt well. Sieve it (Important step, do not skip).</span></div>
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<span style="font-family: "verdana" , sans-serif;">Whisk the yogurt to make it smooth and then add the milk. Mix.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In a big bowl add Oil, vanilla, and powdered sugar. Whisk well for 2 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Add the yogurt mixture and whisk again for 2-3 minutes.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Add the flour mixture and whisk to make it smooth. Do not OVERBEAT. Once the atta is incorporated in the batter, stop.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Immediately pour into the prepared pan and sprinkle some chopped nuts on top.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Bake for 30 minutes or till a toothpick inserted in the center comes out clean.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Cool in the pan for 5 minutes then invert on a wire rack.</span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Remove the butter paper from the bottom.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Serve with some castor sugar sprinkled on top.</span></div>
</div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: red; font-family: "verdana" , sans-serif;"><b>A Homemaker's Notes:</b></span></div>
<br />
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Instead of vanilla essence, Lemon/orange zest could also be used.</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">If you plan to use orange zest then substitute the milk with orange juice.</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">You can even fold in some chocolate chips or toasted nuts or chopped dry fruits (mixed with a spoon of flour) to the batter at the very end.</span></li>
</ol>
</div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-36520473056900495272020-04-23T04:34:00.002-07:002020-04-23T04:41:16.441-07:00Lau shak die Macher Morich Pora Jhol (Fish curry with bottle gourd stems)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kTA9TyCF5yitgle8bODVtntIst8GNo1G99fqxOP_p7SEwPIZ-NryityLBCHSVDtLJPNdapq0jDbhNhDhPyFEbUjzZV3LyqhfsSVIMgl8H5hKNMRJcj-p3q1xPBpw_ujkdqoAo6QYk-no/s1600/lau.shak.die.macher.morich.pora.jhol.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kTA9TyCF5yitgle8bODVtntIst8GNo1G99fqxOP_p7SEwPIZ-NryityLBCHSVDtLJPNdapq0jDbhNhDhPyFEbUjzZV3LyqhfsSVIMgl8H5hKNMRJcj-p3q1xPBpw_ujkdqoAo6QYk-no/s1600/lau.shak.die.macher.morich.pora.jhol.recipes.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">"Maa, what are you cooking today?"</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">I asked her while sitting on the dining table chair with a heavy thump.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">She was cooking in my open kitchen with the sunlight reflecting on her sweaty face. It was 9 in the morning and I could see most of her cooking was done.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Which clearly disappointed me.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Pregnancy made me crave crazy things and on the last leg of that journey, Maa was there to indulge me and I was greedy enough to set the menu every morning. That day was different though. I could hardly sleep the night before and thought have missed my opportunity.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"></span></div>
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<span style="font-family: "verdana" , sans-serif;">But she knew it and smiled at me while bringing my tea and said 'don't worry its something you love'.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">It sure was.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">With the bottle gourd vine that I planted and tended especially for her visit, she prepared my favourite fish curry. Tender stalks and leaves of the gourd plant in a soupy, light fish curry. Lau shaak die Macher Morich pora jhol.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"> Pregnancy made me crave crazy things, like tetor bora (bitter fritters), Mayer hater paneer bhapa (Steamed cottage cheese) and so on. The husband oblised as and when he could, but morich pora jhol is a completely different ball game.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">For that matter any recipe that uses as fewer spices as Morich pora jhol needs some level of expertise. So I waited. I waited for her to come and indulge me.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">I can still remember that day. Baba was visually unhappy as he never liked such watery soupy gravies. But I felt completely at peace and with a few squeezes of the lime I just relished my meal in utter silence.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Like many other dishes, I stopped making this after she was gone. This lockdown though, I do not know why I had a crazy desire to make and feed the same to my kids. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">So with the fresh lau shaak the vegetable cart got the other day, I made this.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><b><u>Lau shak die macher Morich pora jhol</u></b></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><b><u>(Burnt chili flavoured fish curry with bottle gourd stalks)</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYImbbtqJ1oU8GJfN3ppc2wouBqZ5v_DN6Gqh7lD2mAUAtExl8a1fqiIS4dCbWO09mmMUEqBzSSUWVyoRdTdOeiZ00LUx4I920pcecGQAcbaKOOQ6C7X8JxqR_Lw_g-VyPTLidkAa8s0P/s1600/macher.morich.pora.jhol.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYImbbtqJ1oU8GJfN3ppc2wouBqZ5v_DN6Gqh7lD2mAUAtExl8a1fqiIS4dCbWO09mmMUEqBzSSUWVyoRdTdOeiZ00LUx4I920pcecGQAcbaKOOQ6C7X8JxqR_Lw_g-VyPTLidkAa8s0P/s1600/macher.morich.pora.jhol.recipe.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="color: red; font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Rohu/carp fish steaks: 4 pieces</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Potato" 1 medium</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Tender bottle gourd stalks: 2, (16-20 pieces-cut in 2" pieces)</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Nigella seeds: 1/3 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Green chillies: 4-5</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Nigella seeds paste: 1 tsp (Pound 1 tsp seeds to a fine paste with a pinch of salt and few drops of water)</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Ginger paste: 1/2 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Mustard oil: 4 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Bori/ sundried lentil drops: a handful</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Salt</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Turmeric</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Pinch of pepper powder to activate the turmeric</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: red; font-family: "verdana" , sans-serif;"><b>Method:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Marinate the fish with salt and turmeric. Keep aside for 15 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Wash the potato and remove the skin. Cut in quarters or in six pieces.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Wash and clean the stalks. Cut in 2" pieces. Pick the tender leaves and cut them in 3-4 pieces. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">In a small bowl mix, the nigella seeds paste, 1 tsp turmeric and 4 tbsp water.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Heat oil and fry the fish pieces on medium till golden on each side. 6-8 minutes altogether. Take out.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Fry the bori in the same oil on medium till golden and crispy. Take out.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Fry the potatoes with a pinch of salt and turmeric till golden. Take out.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">In the same oil (We need just a teaspoon of oil at this stage) add the nigella seeds and slit green chilies. Saute on medium till the chilies turn brown. Pour in the spice paste. Cook on low till oil starts to separate at the sides.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Add the stalks and leaves with some salt and cook for 2-3 minutes or till the raw smell is gone.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Pour in 1 cup of water. Mix. Adjust salt and turmeric and add the fish and potatoes. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Bring it to a boil and then add the ginger paste. Mix again. cover and cook till the veggies are done.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">The dish does not have much gravy.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Serve hot with rice.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: red; font-family: "verdana" , sans-serif;"><b>A Homemaker's Notes:</b></span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: "verdana" , sans-serif;">Vegetarians can make this without fish. Add more seasonal veggies like pumpkin, pointed gourd (patol), etc to it.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">If you want more gravy increase the spices accordingly.</span></li>
</ol>
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Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-84597627484576496492020-04-18T11:50:00.000-07:002020-04-18T11:50:41.431-07:00Biyebarir Jhuri Alu Bhaja (Bengali Crisp fried Julienne potatoes)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl_KzdMYRRtrygHhqV6p5bVZJAXt6V4eL0X5aN79fRC_pa1czSwoQlFH0fgx8DSiMk2LTLwevHvhXwVJ7BO7pWWwgIrfdGYLGqZMnLpY5XOlw6Mhi94g2AQvnBTS09rXFCenfV_-jF8Mrh/s1600/jhuri.alu.bhaja.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl_KzdMYRRtrygHhqV6p5bVZJAXt6V4eL0X5aN79fRC_pa1czSwoQlFH0fgx8DSiMk2LTLwevHvhXwVJ7BO7pWWwgIrfdGYLGqZMnLpY5XOlw6Mhi94g2AQvnBTS09rXFCenfV_-jF8Mrh/s1600/jhuri.alu.bhaja.recipe.jpg" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">When my kids were small every time someone came with an wedding invitation I invariably ended up enquiring whether the menu is Bengali. You might find it queer, but not for a mother of toddlers. Attending invitations with small kids is extremely difficult. First, you need to remember and pack their things for the entire evening and then you have to be on your toes to run after them around the venue. Come dinner time, it would become more difficult. They won't be able to handle the spicy food so you need to feed them home-cooked food at some quiet corner, which, in a crowded wedding is next to impossible. </span></div>
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<span style="font-family: "verdana" , sans-serif;">But with Bengali weddings, things are a little easier. Most functions have a Bengali menu with a dal and some fries, which kids can eat easily. and seating along with others for a meal diverts their attention enough to feed them hasslefree. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">These crispy fried potato straws or juliennes have saved me on many such nights along with some Muger dal and Fish fry. My son loved this meal then and loves it now. So is the little girl. They squeak with joy every time I make it and that was my bait to make this Nababarsho special.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">This Nababarsho, under lockdown for Covid 19 we did not have any new cloth or any puja at home. We just sat down together for a simple Bengali meal. The meat was only enough for the four of us, something I saved from last month. The <span style="background-color: #ffe599;"><a href="http://www.ahomemakersdiary.com/2012/05/simui-er-payes-indian-vermicelli-and.html" target="_blank">sewai in the payes</a></span> is handmade as I did not have any fragrant rice. But we enjoyed the meal and felt hopeful that this auspicious day will really bring something good with it.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><b><u>Jhuri Alu bhaja</u></b></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">(serves 4)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDyzvjfjJeecUho24OapYS8pr7iar03tLOfY1POZXDyF5ltxQzctRCe-KQA_BWttQ6lNoV3AXK5vrAEIQrKgQ46P3wRVjfPSA5pVmSrK3H5GS69n2nBxRKeqdAmW1aVb5eSnb3y9JXS5V/s1600/nababarsho.under.lockdown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDyzvjfjJeecUho24OapYS8pr7iar03tLOfY1POZXDyF5ltxQzctRCe-KQA_BWttQ6lNoV3AXK5vrAEIQrKgQ46P3wRVjfPSA5pVmSrK3H5GS69n2nBxRKeqdAmW1aVb5eSnb3y9JXS5V/s1600/nababarsho.under.lockdown.jpg" /></a></div>
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<div style="text-align: justify;">
<span style="color: red; font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Potatoes- 3 medium (* please see notes)</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Curry leaves: 3 sprigs</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Peanuts: 1/4 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Papad: 2</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Mustard/ white oil for frying : I use mustard oil for frying</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Dry red chilies: 2</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: red; font-family: "verdana" , sans-serif;">Seasoning:</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Salt</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Black salt</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Red chili powder</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: red; font-family: "verdana" , sans-serif;"><b>Method:</b></span></div>
<div style="text-align: justify;">
<span style="color: red; font-family: "verdana" , sans-serif;"><b>Cutting:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Peel the potatoes and using a mandolin or kitchen queen slice then in roundels. You can do this by hand too but these needs to be thin.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Once one potato is sliced, bunch up 5-6 slices and using a sharp knife cut them as thin as possible. Immediately put them in a big bowl of water. Repeat with the other potatoes.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Once all the potatoes are julienned, wash them in 3-4 changing of water. Wash so well that the water runs clear. Now pour enough cold water on the potatoes and let it sit for 15 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Drain the water well and spread the potatoes on a clean tea towel. Cover with another piece of cloth and let them dry out as much as possible.</span></div>
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<span style="color: red; font-family: "verdana" , sans-serif;"><b>Frying</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat enough oil for deep frying.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I prefer mustard oil and a smaller sized kadhai.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat it on medium heat and once the oil is hot, divide the papad in quarters and deep fry till golden and puffed up. With a slotted spoon or mesh deep-frying strainer Remove them from the oil.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Put the peanuts and fry them on medium (a minute or so) till the colour changes to a deeper shade. Take them out and place them on a bowl.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Similarly, fry the sprigs of curry leaves for 30 seconds or till the leaves turn transparent and crisp. Be careful these leaves will splatter a lot of oil.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Fry the chilies and keep aside.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Now place just a handful of potato matchsticks and fry on medium heat. Do not crowd the pan with too much potatoes. It would bubble a lot in the beginning, mix them with the wire spoon carefully. Keep frying for some more time and you will see the bubbles will start to subside a lot. Increase the heat a little and fry till the edges start to brown. Take them out and place them on tissue paper/ kitchen towel. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Repeat with the next batch.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4pC9jsjbFqgIhGK-77M73HqaGZmI63zzSJ64LWDklXWqX0jdDv3AEoZ2pvdQtfj7i_T0pdIS_FVUIwLzOCS4X2FkHK4LoxYVo-zDmJOOWI-2GV2gM9X7zNoZLFBC5Iqd5f68Km0x2ES3/s1600/bengali.+crispy.fried.potato.straw.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4pC9jsjbFqgIhGK-77M73HqaGZmI63zzSJ64LWDklXWqX0jdDv3AEoZ2pvdQtfj7i_T0pdIS_FVUIwLzOCS4X2FkHK4LoxYVo-zDmJOOWI-2GV2gM9X7zNoZLFBC5Iqd5f68Km0x2ES3/s1600/bengali.+crispy.fried.potato.straw.recipe.jpg" /></a></div>
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<span style="color: red; font-family: "verdana" , sans-serif;"><b>Mixing:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Once all are fried, Mix everything together. Sprinkle some salt, black salt and chili powder on it and lightly shake and mix.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Serve with rice and dal.</span></div>
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<span style="color: red; font-family: "verdana" , sans-serif;"><u><b>A Homemaker's Notes:</b></u></span></div>
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">I prefer to use Chandramukhi potatoes, Which has less starch and yields very crispy fries.</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">To save any leftover cool this to room temperature. Save in airtight container for upto a week.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6i3MuvTZBZEZuZYF590AFYvhmNZGvSdlmBqzprRoT8Ov78t5888Epg_rgYD510EoEj736VpGr2-nkk6zifhOE0igfGpwftPlwR5TJcvrDYlDPmIJPb1q0S8e9VutiIdirkOjL8tOWVOz/s1600/biyebarir.muchmuche.alu.bhaja.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="898" data-original-width="1600" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6i3MuvTZBZEZuZYF590AFYvhmNZGvSdlmBqzprRoT8Ov78t5888Epg_rgYD510EoEj736VpGr2-nkk6zifhOE0igfGpwftPlwR5TJcvrDYlDPmIJPb1q0S8e9VutiIdirkOjL8tOWVOz/s640/biyebarir.muchmuche.alu.bhaja.recipe.jpg" width="640" /></a></div>
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Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-61293277598450983282020-04-13T12:43:00.000-07:002020-04-13T12:43:57.897-07:00Aam KAsundi Murgi Chicken in Mango and mustard sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHpmXI2QIakL_Bd5PYtWrrkhRxGW7tMY91LZhiuQG1RkRMuN7NotUdqFuNcWU3OzjgC7saNFXkBM4LfAnKKyvsyYPja4c9fSJ8kuxYGoKBDV82PNFelp8QfRVMDH0pAETL1ZO8bXZguNl/s1600/am.kasundi.murgi.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="958" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHpmXI2QIakL_Bd5PYtWrrkhRxGW7tMY91LZhiuQG1RkRMuN7NotUdqFuNcWU3OzjgC7saNFXkBM4LfAnKKyvsyYPja4c9fSJ8kuxYGoKBDV82PNFelp8QfRVMDH0pAETL1ZO8bXZguNl/s1600/am.kasundi.murgi.recipes.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">If like trousseau, a Bengali would-be bride is ever asked to gather her spice-box, mustard would be the first one she would put safely in her secret stash. </span></div>
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<span style="font-family: Verdana, sans-serif;">Yes, Mustard is that indispensable ingredient of our pantry, the disappearance of which could cause a serious heart attack in many like me. Especially in a Ghoti household where Macher Jhal stands for Sorshe and aam kasundi (raw mango mustard sauce)is sprinkled on anything to make it edible.</span></div>
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<span style="font-family: Verdana, sans-serif;">Let me tell you about Aam Kasundi today.</span></div>
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<span style="font-family: Verdana, sans-serif;">Am Kasundi is a classic Bengali sauce, which used to be painstakingly made in each and every household during summer. They were made in huge batches after week-long preparation of Cleaning and sun drying the mustard and spices and then hand pounding it to the right texture. Once measured and mixed, the sauce was poured in huge earthen pots and sealed to rest for a good three months' time in some cold and dark corner of the house. They were guarded like a treasure and sat undisturbed on wooden racks in neat lines for years with other jars of pickles and preserves. Nobody could touch them but the designated person. The person had to take a bath and wear sundried clothes to take out small portions of sauces and pickles every week. </span></div>
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<span style="font-family: Verdana, sans-serif;">This was how things were in our childhood.</span></div>
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<span style="font-family: Verdana, sans-serif;">Then we grew up. Houses became small and that dark cold-pantry room vanished with all of its earthen pots and jars. With that we lost our time</span></div>
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<span style="font-family: Verdana, sans-serif;">But our love for kasundi stayed on. </span></div>
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<span style="font-family: Verdana, sans-serif;">This aam kasundi murgi is a famous Bengali restaurant dish. Maa never made it nor did Grandma. This is entirely my version that my family loves. And what's not to love, It's sharp, it's spicy and with a slight hint of sourness it's truly finger licking good.</span></div>
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<span style="font-family: Verdana, sans-serif;">Make it to believe it yourself.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Aam Kasundi Murgi</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTFn7PjNIy1B8X3IRwvRjz1WbpYkKEgnCRdQgTGMAyR6tAJCvL-PfZskgeNYd5JU2OU08nfLNt8Rc_iRygVN2Plh_j4nT3vhCh0uKj8-4KD7Wd1vBVLv9zCW4wHXKayI7WymD17y2-rXD/s1600/bengali.mustard.chicken.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1417" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTFn7PjNIy1B8X3IRwvRjz1WbpYkKEgnCRdQgTGMAyR6tAJCvL-PfZskgeNYd5JU2OU08nfLNt8Rc_iRygVN2Plh_j4nT3vhCh0uKj8-4KD7Wd1vBVLv9zCW4wHXKayI7WymD17y2-rXD/s1600/bengali.mustard.chicken.recipe.jpg" /></a></div>
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<b style="color: red; font-family: Verdana, sans-serif;">Ingredients:</b></div>
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<span style="font-family: Verdana, sans-serif;">Chicken: 1 kg; curry cut</span></div>
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<span style="font-family: Verdana, sans-serif;">Onion: 1 large purple onion (very finely chopped, 1/3 cup)</span></div>
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<span style="font-family: Verdana, sans-serif;">Garlic paste: 1 tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Green mango: 1/2 of a medium one (This entirely depends on your taste and the tartness of the mango, ours was very tart) <span style="color: #444444;">(See notes for substitute)</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Green chilies: 5-6 or as per your taste</span></div>
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<span style="font-family: Verdana, sans-serif;">Kasundi: 2 tbsp <span style="color: #444444;">(See notes for substitute)</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Yogurt: 3 tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Mustard oil: 1/3 cup</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt</span></div>
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<span style="font-family: Verdana, sans-serif;">Turmeric</span></div>
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<span style="font-family: Verdana, sans-serif;">Pepper powder: a fat pinch to activate the turmeric</span></div>
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<span style="color: red; font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Wash the chicken and drain very well.</span></div>
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<span style="font-family: Verdana, sans-serif;">Mix it with beaten yogurt, garlic paste, 2-3 pounded green chilies, 2 tbsp mustard oil, salt and turmeric. Marinate for at least an hour.</span></div>
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<span style="font-family: Verdana, sans-serif;">In the meantime peel and chop the onion very finely.</span></div>
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<span style="font-family: Verdana, sans-serif;">Peel and slice the raw mango finely.</span></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil and fry one slit green chili and the onion. Sprinkle some salt and fry on medium for 6-8 minutes till it softens. I add a few drops of water in between to cook for longer time.</span></div>
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<span style="font-family: Verdana, sans-serif;">Then add all the chicken along with the marinade. Mix and cover. Let it cook on medium for 15-20 minutes or till the juice dries out and the oil starts to appear on the sides.</span></div>
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<span style="font-family: Verdana, sans-serif;">Place the mango pieces in the chicken. Mix and check the seasoning. Add salt or sugar and more whole green chilies for flavour. Add one and half cups of warm water. Mix again and cover.</span></div>
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<span style="font-family: Verdana, sans-serif;">after 5 minutes add the kasundi and mix.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4kGDoXaQ3ah5Oxj448k9e9-q6vphccbNULXh_LfniXsul6QBLE4ZaqEKejWQAn8ZdfNTOpPOntQ7OLUOWR77yXB3bt60dC3Nm-8q8XR9cisOyxHN60u49aHfnmNVTjHE4y0tbHikCM38/s1600/kasundi.murgi.recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4kGDoXaQ3ah5Oxj448k9e9-q6vphccbNULXh_LfniXsul6QBLE4ZaqEKejWQAn8ZdfNTOpPOntQ7OLUOWR77yXB3bt60dC3Nm-8q8XR9cisOyxHN60u49aHfnmNVTjHE4y0tbHikCM38/s1600/kasundi.murgi.recipes.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Simmer till the gravy thickens.</span></div>
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<span style="font-family: Verdana, sans-serif;">Serve hot with rice or roti.</span></div>
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<span style="color: red; font-family: Verdana, sans-serif;"><b>A Homemaker's Diary:</b></span></div>
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<li><span style="font-family: Verdana, sans-serif;">To make something similar to kasundi blend together 2 tbsp mustard (black and yellow in 1:1), 1/4 raw mango (sour one), 3 fat cloves of garlic, 1/3 tsp turmeric, 1/2 tsp salt, 1 green chilly (hot) and 1 tbsp mustard oil. Add little water to make a smooth paste. Season as per taste.</span></li>
<li><span style="font-family: Verdana, sans-serif;">If you do not have raw mango use white vinegar instead.</span></li>
<li><span style="font-family: Verdana, sans-serif;">To substitute kasundi in this recipe use 1 tbsp mustard paste with 2 extra cloves of garlic.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Substitute raw mango with a tbsp of white vinegar.</span></li>
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Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-54705638437295217502020-04-11T06:30:00.000-07:002020-04-11T12:26:49.113-07:00Namak Mirch ka Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlkxueSc35TMT5Ai61qzG1-uenvVv_UhzMX9EI0_tkrF62So-GKeJCUQBNIJ4_ih_VaPaq1HYxDzWdKmz0TMpCBJYEdepIUx56_lzN6XKgd5wGP3H9CjFZMa-baScBlO5-Gs6WNOWfSwv/s1600/namak.mirch.ka.paratha1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlkxueSc35TMT5Ai61qzG1-uenvVv_UhzMX9EI0_tkrF62So-GKeJCUQBNIJ4_ih_VaPaq1HYxDzWdKmz0TMpCBJYEdepIUx56_lzN6XKgd5wGP3H9CjFZMa-baScBlO5-Gs6WNOWfSwv/s1600/namak.mirch.ka.paratha1.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Today is the 19th day of India under lockdown. Something that started with a lot of apprehensions and fears slowly is becoming a new normal. People working from home as much as possible. Kids learning through online classes and each of us is trying our best to make sense of this changing time in our own unique way.</span></div>
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<span style="font-family: Verdana, sans-serif;">This peculiar time is teaching us a lot. It's forcing us to look at our choices, our lifestyles, and most importantly our priorities. Family and health have taken the center stage and our relationship with food and nutrition is changing in more ways than we can imagine. People like me, who found solace in cooking are finding it hard to navigate through the idea of budgeting and rationing. Others who never ventured in the kitchen are finding it harder to learn and carry on.</span></div>
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<span style="font-family: Verdana, sans-serif;">we all are trying and we all are hoping that this time will change us for better.</span></div>
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<span style="font-family: Verdana, sans-serif;">Though I am trying to come up with new dishes with the available pantry, sometimes it's becoming quite challenging. Luckily we are getting a steady supply of fresh veggies but the housework is taking a toll. somedays we all crave a comforting meal. So last weekend I made these easy Namak Mirch ka paratha.</span></div>
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<span style="font-family: Verdana, sans-serif;">Namak Mirch literally means salt and chili pepper. The paratha has an extra sprinkling of these pantry staples with some fat to take it to another level. It's crisp and the way I make it, it's layered. Takes a little time but perfect to jazz up a gloomy weekend brunch. I have made it with whole wheat flour (atta). You can make it with all-purpose flour too.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Namak Mirch ka Paratha</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">(Makes 6 parathas)</span></div>
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<span style="color: red; font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Whole wheat flour: 2 cups</span></div>
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<span style="font-family: Verdana, sans-serif;">White oil/ ghee: 2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Ajwain or wilde celery: 1/3 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Water: as required</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Chili powder: 1 tsp (USe any chili powder of your choice, KAshmiri or normal hot pepper powder as per your taste)</span></div>
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<span style="font-family: Verdana, sans-serif;">White oil/ghee: for Rolling and frying the parathas. </span></div>
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<span style="color: red; font-family: Verdana, sans-serif;"><b>Method:</b></span></div>
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<span style="color: red; font-family: Verdana, sans-serif;">Make the Dough:</span></div>
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<span style="font-family: Verdana, sans-serif;">Take the flour in a big vessel. Rub the ajwain in your palm and add to it. Use little water at a time to make a soft but not sticky dough. Cover and keep aside for 10 minutes. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Knead the dough for 5-7 minutes and then again rest (cover and keep aside) for 30 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGxIn3rx8OXH_ygh8T2SarQ5jl0IT5Y_Ewj3Zr44y_qWEpLBdiTRKFPty0oHLGdQosVS8lsxbCS8KLy6tn6flyrfe_vkganpRMZQgvYBJisLeQxOtBR6epNca8Wr_aimK84VEpjxNSNYq/s1600/layered.paratha.how.to.roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1151" data-original-width="1600" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGxIn3rx8OXH_ygh8T2SarQ5jl0IT5Y_Ewj3Zr44y_qWEpLBdiTRKFPty0oHLGdQosVS8lsxbCS8KLy6tn6flyrfe_vkganpRMZQgvYBJisLeQxOtBR6epNca8Wr_aimK84VEpjxNSNYq/s640/layered.paratha.how.to.roll.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: red; font-family: Verdana, sans-serif;">Rolling:</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Divide the dough into 6 equal pieces.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Using flour roll out to 6"-7" round. Pour a few drops of oil and using a brush or your fingers smear it </span><span style="font-family: Verdana, sans-serif;">on top. sprinkle some flour on top as shown in the picture and then sprinkle a pinch of salt and pepper powder. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Using the fanfold technique (as in picture) fold the entire circle. Pull from the two sides to elongate it as much as possible. Do not put pressure or it will tear.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Roll again as shown in the picture.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Using flour roll out to a 7" disk.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: red; font-family: Verdana, sans-serif;">Cooking:</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Heat an iron tawa (non-stick will also do) on medium heat. Place one paratha on it and cook for 2 minutes and then flip it. Cook for another minute. Then pour or brush a few drops of oil on each surface. Roast on medium to low flame till they are crisp. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Once done, using your hand try to fluff the surface to make the layers separate.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Serve hot with your favourite curry.</span></div>
<div style="text-align: justify;">
<br /></div>
</div>
Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-17740988259889747432020-04-08T23:22:00.000-07:002020-04-08T23:22:46.565-07:00Neem Jhol<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nXWy5Xv3ri2SJuVdX-5feCiGNfyYcdeIAEFrRzGU6Ee9wa1TcXEkCsk1dpwtWRLp6WfE7LTiDR36SITmIv4wj8YVTgd9gOSYOqiE8Xop3R4-EvRww70CEgpm2kQ7zANGGSf3vO18IUsd/s1600/neem.jho.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nXWy5Xv3ri2SJuVdX-5feCiGNfyYcdeIAEFrRzGU6Ee9wa1TcXEkCsk1dpwtWRLp6WfE7LTiDR36SITmIv4wj8YVTgd9gOSYOqiE8Xop3R4-EvRww70CEgpm2kQ7zANGGSf3vO18IUsd/s1600/neem.jho.recipe.jpg" /></a></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">We belonged to a time when the rule in every middle-class family was to finish whatever was served on the plate. Ingredients were local and seasonal. Food was wholesome and simple, but the rules were strict.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"></span></div>
<a name='more'></a><br />
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">So much so, that we tried to bend the rules every now and then. We tried to hide the greens under the plate, threw them away when no one was looking. We tried but it was difficult to fool our parents.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">In our family, it was more so. Since both the parents loved their teto torkaris (Bitter dishes), some version of it was to be had every single day. Then the huge neem tree in front of our front yard added more to our agony. Either it was <b><a href="http://www.ahomemakersdiary.com/2012/03/nim-begun-and-sojne-danta-charchari.html" target="_blank">neem begun</a></b> (crisp friend neem leaves) during spring and Early summer, or neem jhol and dried <b><a href="http://www.ahomemakersdiary.com/2010/02/shukto-bitter-vegetable-curry-in.html" target="_blank">neem fuler shukto</a></b> (dried neem blossom) in the other seasons. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">There was no dearth of supply and no end to our misery. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Every day we vouched how we would never touch this again in our life once we leave this house. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">We left the house, but by some unknown trick of nature we grew up to become just like our parents. We started loving our bitters. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Now my kids, especially the little girl hates bitter dishes with a vengeance. She will refuse to open her mouth when around lunchtime I would start dangling a morsel of neem begun-rice in front of her. She would scream and curse me. Tell me how she will never love me again.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">But from experience I know, there is no winning over parents who love their bitters.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">She sure would learn someday.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Neem jhol is said to be the poorer cousin of Shukto, another iconic Bengali dish. But it's medicinal, having it during the onset of spring suppose to boost our immunity. A very pertinent recipe for this time of the pandemic where the need of the hour is to make our body and mind strong. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><b><u>Neem Jhol</u></b></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">(serves 4)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8O4bo-5A35u6oA3_isxtd8xsjtmCKAB_DAO5ea-hKOZtC74LQOPhqyU6xUQWXVAPdovV5abbBhuK3PkTZuVeMorJ1Wuz1hiD6cca7cF8KNpFWIK9iL4wJbuYVyF-EewOAiaaF0mJ4bOYb/s1600/92463372_10158829153114252_3687384149812838400_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="539" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8O4bo-5A35u6oA3_isxtd8xsjtmCKAB_DAO5ea-hKOZtC74LQOPhqyU6xUQWXVAPdovV5abbBhuK3PkTZuVeMorJ1Wuz1hiD6cca7cF8KNpFWIK9iL4wJbuYVyF-EewOAiaaF0mJ4bOYb/s640/92463372_10158829153114252_3687384149812838400_o.jpg" width="358" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="color: red; font-family: "verdana" , sans-serif;"><b>Ingredients:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">any two or more of raw papaya, drumstick (this is actually a must for dishes like these, but if you do not have it at home, please don't risk going out. make with whatever you have), carrot, potato, plantain, yardlong beans (borboti), beans, sweet potato, brinjal etc. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">for 4 persons I used</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Potato: 1 small: cut in thick batons: 6 pieces</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Borboti/ yardlong beans: 4</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Carrot: 1 small (cut in batons-8 pieces)</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Drumstick: 3-4</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Papaya: 1/2" batons-8 pieces</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Brinjal: 1/2" thick batons: 6-8 pieces</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Neem leaves: handful</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Ginger: 1/2" piece</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Panchforon: 1/2 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Dry red chili: 2</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Bay leaf: 1</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Salt</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Mustard oil: 2 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">To roast and grind</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Mustard seeds: 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Panchforon: 1/3 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: red; font-family: "verdana" , sans-serif;"><b>Method:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Peel and cut all the vegetables in Batons. If using keep the brinjal pieces separately.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">First, roast the seeds on low till they start to pop. Take out and grind to a somewhat fine powder when cools.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Heat little oil and fry the washed and dried neem leaves till crisp. Do it on low flame.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Heat the rest of the oil and temper with dry red chili, bay leaf and panchforon. Once they start to splutter add the papaya pieces first. The idea is to cook the hard vegetables for some time, so they are cooked uniformly. Cook with a little salt and after 4-5 minutes add the potato, carrot and drumstick pieces. Mix in the ginger paste and cook for 3-4 minutes then add the rest of the veggies except brinjal. just mix and then add 11/2 cups of water. Adjust the salt. Cover and let it cook for 5-7 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">When the veggies are almost done add the brinjal pieces and the neem leaves. Check the salt. Cover and cook till the veggies are cooked through. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Add the spice powder and adjust the seasoning by adding some sugar to balance.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Serve hot/warm with steamed rice.</span></div>
<div style="text-align: justify;">
<br /></div>
</div>
Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-3499179922008169602020-04-05T21:16:00.000-07:002020-04-05T21:16:28.037-07:00Macher Tel die Jhinge khosar bhorta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3m3V3c-82wWZ2zKRMjVaB6VbK64v3rM1SfJasTkWv760blOZw1hZQZxAuJgBzoOdgDlG-8jPjOsVCP_mFqCqLSUwoQJEld0S_P1Rp2DT9fUVTmWRTb6iG71qAvlCLxu5i1AelqBRxGdL/s1600/jhinge.khosha.bata.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3m3V3c-82wWZ2zKRMjVaB6VbK64v3rM1SfJasTkWv760blOZw1hZQZxAuJgBzoOdgDlG-8jPjOsVCP_mFqCqLSUwoQJEld0S_P1Rp2DT9fUVTmWRTb6iG71qAvlCLxu5i1AelqBRxGdL/s1600/jhinge.khosha.bata.recipe.jpg" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt; text-align: justify;">The time sure is tough and at times
heartbreaking. While we all stay home to fight this deadly virus, thousands of migrant
workers started their journey to reach home. Just think of their plight. No
work, no money and no assurance whether there would be any food the day after.
The kids as young as 3-4 years old are there too and together they are walking, carrying their belongings to reach home which is 700-800 Kms away.</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt; text-align: justify;"> </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">It makes us helpless but empathy and
positivity is the need of the hour. We need to stand by each other and donate
to rehabilitate these workers. There are many organizations who are working
relentlessly to reach out and provide food for these families. National
Restaurant associations of India (NRAI) is doing a fine job in feeding the needy people in and around Kolkata, Bengaluru, Delhi and Mumbai. You would find the contribution details here</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<a href="https://nrai.org/feed-the-needy/" style="text-align: left;"><span style="font-family: Verdana, sans-serif;">https://nrai.org/feed-the-needy/</span></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Here is another list where you can contribute towards arranging a few meals so that no one goes to bed hungry. </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://www.news18.com/news/india/grocery-for-elderly-food-for-poor-ngos-are-stepping-up-to-provide-essentials-in-covid-19-lockdown-2552439.html" style="color: blue;">https://www.news18.com/news/india/grocery-for-elderly-food-for-poor-ngos-are-stepping-up-to-provide-essentials-in-covid-19-lockdown-2552439.html</a></span><span style="font-family: Verdana, sans-serif;"> </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Please consider donating as much as
possible. A little contribution from us will bring in a huge difference in
their lives. </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Now let me go back to my mom's kitchen
to bring back a few gems. My grandfather worked with the forest department and
most of their working lives were spent in the jungles. Dida and Maa sure knew
how to cook another side dish with peels and discards. Dida often told us
stories of how she used up wild oranges in making fish curry or learnt to
forage from local tribes. But she loved cooking elaborate meals, classic dishes
while Maa has always been a very frugal cook. She would use every bits and bob
of vegetables if it's edible.</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">This Peels and fish oil bhorta
(mash/paste) was her specialty. Now that the Doctors are recommending everyone
to eat a protein-rich diet to boost our immunity, I thought of sharing
such recipes where with frugal use of resources we can maximise our
nutrition. </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">This ridge gourd peel bhorta is made
with fish oil. If you do not have any history of Cardiovascular disease then
fish oil is a great source of Omega 3 fatty acid for you. Please make sure the
oil is fresh (from live fish) and is cleaned properly. Here in Kolkata the
fishmongers generally cleans it for us but I make sure to wash it really well
before cooking.</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">In an ideal world, you should use
Organic/pesticide-free vegetables to consume the peels, as the most concentration of pesticide traces are available on the surface. My vegetable vendor swore
that these are from his own garden grown without any pesticide, hence I created it.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">For variations of this recipe please
see notes.</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<b><u><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Macher tel die Jhinge
khosar bhorta</span></u></b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<b><span style="color: red; font-family: "Verdana",sans-serif; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">Ingredients:</span></b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Jhinge khosa/ Ridge gourd peels: 1 cup
tightly packed. (I used 8 small indigenous variety)</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Onion: 1 large purple variety</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Garlic: 1 tsp chopped/ pounded</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Green chilies: 2-3 or as per taste</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Fish Oil: 1/4 cup</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Tomato: 1 small</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Salt</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Turmeric</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Pinch of pepper powder to activate the
turmeric</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Mustard oil: 2 tbsp</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<b><span style="color: red; font-family: "Verdana",sans-serif; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">Method:</span></b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">before peeling the ridge gourd scrub
and wash the skin really well. Soak the peels in water for 15 minutes. Then
make a coarse paste in the mixie. Keep aside.</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Marinate the fish oil with salt and
turmeric and keep aside.</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Peel, wash and finely slice the onion.</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Heat oil and add the garlic and slit
green chilies. Saute for a minute and when they will start to turn golden add
the onion. Fry for 4-5 minutes on medium. Then add the fish oil. Cook on medium
for some time till you see the oil oozing out from it. Cook till the raw fishy
smell is gone. Then add the chopped tomato and again cook till you see oil
oozing at the sides.</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">NExt goes the paste of the peels. Add
salt and turmeric as per taste and keep cooking it on low flame for another 7-8
minutes or till the mix looks dry and glossy.</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Adjust the seasoning if needed and
serve with hot steamed rice.</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="color: red; font-family: Verdana, sans-serif;"><b>A Homemaker's Notes:</b></span></div>
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<ol>
<li><span style="font-family: Verdana, sans-serif;">You can cook the same dish with Bottle Gourd peels too.</span></li>
<li><span style="font-family: Verdana, sans-serif;">You can even mix two or three types of vegetable peels like pointed gourd (patol), ridge gourd (jhinge), brinjal etc</span></li>
<li><span style="font-family: Verdana, sans-serif;">With only the fish oil you can cook the same dish. This is called Macher teler Charchari. Maa would cook the same with some more onion and chilies.</span></li>
</ol>
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Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0tag:blogger.com,1999:blog-8011220938049387934.post-49232176074262727002020-03-29T21:18:00.000-07:002020-04-08T12:58:12.565-07:00Mourola Macher Bati Charchari<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdn0HjkiGuqGW5AKC9o7pWhKCyFTECwNCcIzbWRJt8BftrLyXP9lAarVexXNa94ZL0ZUmBrzNZCHISbRuQXFheLiaHZpADA5ycVh_IDxlHpmDaCri_LdYV55R_eJyEE0vatZuRpalfvMWZ/s1600/bati.charchari.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="944" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdn0HjkiGuqGW5AKC9o7pWhKCyFTECwNCcIzbWRJt8BftrLyXP9lAarVexXNa94ZL0ZUmBrzNZCHISbRuQXFheLiaHZpADA5ycVh_IDxlHpmDaCri_LdYV55R_eJyEE0vatZuRpalfvMWZ/s1600/bati.charchari.recipe.jpg" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">It's been almost 10 days that I haven't stepped out of the house. 9th day without any househelp and 4th day of the nationwide lockdown. But I am not complaining. Rather I find ourselves fortunate to have a roof over our head, food on our table and the opportunity to work from home when we need it the most.</span></div>
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<a name='more'></a><span style="font-family: "verdana" , sans-serif;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;">But that does not mean we are being responsible. The time is hard and the time will be harder in months to come. We need to be prepared, need to be more empathetic and help each other to sail through. Resources are and will be limited. Using them wisely will only ensure how we all will do in the future. As they say, charity begins at home- I am trying to minimise the use of the available pantry to us. And why only pantry, we need to minimise the use of cooking fuel too. So Following the recipe of crisp fried potato peels here is another simple dish of Mourola macher Bati charchari. Mourola is similar to Anchovies and we Bengalis love to make delicious dishes out of it.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Bati charchari is a simple dish where ingredients are mixed and set to cook in it's own juice. You will find many recipes of bati charchari in Bengali wife's repertoire. Like vegetable bati charchari, Vegetable peels and offals bati charchari, Potato bati charchari and so on.</span></div>
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<span style="font-family: "verdana" , sans-serif;">the idea behind this dish is to cook everything together with some mustard paste and oil. Sometimes the dish is steamed inside a steel tiffin box and sometimes it's mixed and cooked on a slow flame for sometimes. Since nothing is precooked or fried (as is the case for Bengali cooking), freshly caught fish are used in this dish. I generally prefer to slightly fry the fish before using for two reasons, Firstly we buy fish from the market which sometimes isn't very fresh and secondly, frying makes the fish slightly sturdy and it does not break easily while cooking.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">So here is the easy recipe.</span><br />
<span style="background-color: yellow;"><span style="font-family: "verdana" , sans-serif;">Please see other options in the Notes.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Mourola macher bati charchari</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="color: red;">Ingredients</span></b>:</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Mourola/ Indian anchovies: 150 gms</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Potato: 2 medium</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Onion: one medium</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Tomato: 1 medium</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Green chilies: 3-4</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Mustard oil: 1 tbsp+1 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Mustard paste 1 tbsp</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Salt</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Turmeric</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Pepper powder: a fat pinch</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Fresh coriander leaves: for flavour</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<b><span style="color: red; font-family: "verdana" , sans-serif;">Method:</span></b></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Clean and wash the fish. Drain and mix with salt and turmeric. Keep aside for 15 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">In the meantime peel the potatoes and cut in 1/3" thick batons. Wash and keep aside.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Peel, wash and finely slice the onion. Chop the tomato and keep aside.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Heat 1 tbsp oil in a kadhai and place all the fish pieces in it. On high heat let it cook for 3-4 minutes. Then carefully flip them over. Cook another 2 minutes. Switch of the flame.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Now place everything in the kadhai except the oil and mustard paste. Sprinkle salt and turmeric and pepper powder. Slit the green chilies and add. Carefully mix them.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Now mix the mustard paste with 1/2 cup water and pour in. add the Mustard oil. Cover with a tight-fitting lid and let it cook on low flame for 8-10 minutes or till the potatoes are done. If needed add little more water. This dish does not have much gravy but the gravy should be thickened and coat the ingredients.</span></div>
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<span style="font-family: "verdana" , sans-serif;">If you have can add some coriander leaves at the end.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Serve with steamed rice.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: red; font-family: "verdana" , sans-serif;"><b>A Homemaker's Notes:</b></span><br />
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<ol>
<li><span style="font-family: "verdana" , sans-serif;">You can even make this dish with Rohu or Carp. Cut the chunks in small 1" pieces. Lightly fry and then cook as mentioned.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">You can make a simple vegetable curry like this with brinjal, any Danta (stems of pumpkin/cauliflower/ zuchhini/ bottle gourd etc), Carrots, bits and bobs of any vegetable. Cut those in 1/2" thick strips and cook as mentioned</span></li>
</ol>
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Sayantani Mahapatra Mudihttp://www.blogger.com/profile/02806613341538564779noreply@blogger.com0