CURRY AND SPICE

It was 18th December... 2018... morning time that I prepared this vegetarian dessert. It was that morning when I decided to blog on it as a CNY special dish.... Why not? Its an island favourite dessert. The thing is that when it is done in an Indian or Bengali kitchen, it does not remain that light textured, it gets creamier, richer in taste... I love it both ways. In fact, the family enjoyed it! Did I ever think that I will again allow "dudh shabu" in my life.... I never fed it to my toddler either. I do not remember my ordeal but of the siblings around having it while I was a school goer. It was 2010, October .... I landed here ... tasted SAGO MANGO KHEER in an official party with a skeptical mind.... lets see! I never thought I will love it so much. Bengali Grandmothers are / were a failure in this area.... had they have known how to prepare this particular dessert properly.... "jhinuk-bati" would not have been accused as an abettor to crime in a kids' court. Come to the present, what about the crimes I keep on committing when it comes to maintaining personal health. Below is the scenario this morning. The son's CNY Holidays start from today... he gets some 'koraishutir kochuri' for lunch. That is okay, why I had to ask Cristine, "dear make one single luchi for me, goes so perfect with my tea".... Yesterday night, I went out in a look out for green coffee beans, did not get locally and got home these buttery biscuits.... I cannot have the same kind every morning... I cannot let food be tagged boring at this home. BTW, some of my friends say that our Cristine has become a prized catch in this island... Isn't that true?

"Milind Soman does not eat biscuits".... remains a statement for me! We are not made for each other. I follow him in social media though! I have leaned more towards the protagonist in "The Labyrinth" who resembles yours truly S.... I was wondering whether the author Udayan Majumder got to know about me before sketching the main character of his novel or not.... haha! I softly scold the protagonist ... "stop being silly, face life... live it!".... just as Mrinalini's dadu says!... I have to read till the end to know why Mrinalini behaved so awkwardly with him.... reasons can be manifold but why? I got to be a slow reader, last week did no reading .... yesterday however was not willing to sleep without finishing but sleep did disturb me.... The husband scolds me always... "S why could not you differentiate between real & fantasy throughout your life? Why do you get deeply involved in something you need not.... learn to ignore, accept!"..... I stare at him with a blank eye for I do not know how to be otherwise! As Chandrayee always says " love yourself a bit, do not let anyone have too much control on you unless one has something to give you, bother about you".... Loving myself, I keep eating, wander alone, do a bit of cardio which is not enough, do get clicked.... waiting for the right moment to share few photographs.... do not feel like these days however....

Until few years back we used to go for a short holiday during this time to the neighbouring countries. Now, everything revolves around the son's schedule. On the two main days of CNY, he has volunteering duty at the most popular fire works show near the Marina Bay Sands. We got two free tickets for today as his parents... may not be going.... I wished to go when the son has duty. I think the organisers got this mother's pulse... haha! Had it been in Kolkata or India... I would have imagined of a chaos in the venue... and the son being caught in a stampede... etc. etc. As I have mentioned several times that I suffer from a condition somewhat similar to Thanatophobia... At a very young age, I felt that there is no point talking about your anguish... people do not have time... so I have hid many a thing deep inside... and smiled at life... I found a support system in the vast fraternity of Scottish Church College and thereafter in that school at Barasat where I worked for five long years... Now that I am gradually reconnecting with some of my former colleagues and few members of the management... all of a sudden, I find myself at Champadalir More walking towards the school and knowing the greens... "chalta gaach, mete aloo, arhar daler jhar".... Wasn't it Jharna di who cooked the best "oler data shorshe diye?"... When a Jharna Sarkar sends a message.... "S tokey dekhtey icchey korey".... My eyes get wet... I answer "amaro".... I do not interact much with them as it will cause me an emotional drain .... a Krishna Majumder... the mother of two girls whose home we hunted almost everyday... if you are going towards Bongaon in a train .... look at your left... just when the train passes "dui number? level crossing... the Guard House"... the first home with a big pond you see is of KM's as we called her... "S bhaat khabi... eei maach ta aaj bhorei pukur theke tola holo".... a Sen di... the veteran Bengali teacher was a look alike of that lady in a Kerala Onam saree! My heart revolves around everything I came across... our picnic at Taki... with the erstwhile colleagues, sailing on a boat until we could see homes at the Jessore district, having our full Bengali lunch at the Government's guest house... naughty KM pointing at few couples and commenting they come for a day to such places... I even miss those family & friends' picnic from Sonarpur to Duttapukur, Habra everywhere... a lot more of the "misses" I do not have the liberty to disclose in details ... the reason is same... no one bothers.... So different is my vision of life, so silly is my soul that no one can be my soulmate... so I find a friend in that protagonist of "The Labyrinth" and we sing together "amar shokol rosher dhara tomatey aaj hok na hara".... or go to watch the very graceful "Shobhana's" performance... her eyes, long hair, saree... I die for..... then totally dive into Shirshendu's "love-dom".... my life saving drugs! All of you do have the right to live life your way, so do I .... I create my own preferred ambience! I am not a working woman, so I have ample time to cook besides indulging into and pampering my silliness! As I recreate the easy dish of SAGO MANGO KHEER in my kitchen, I indulge in another virtual conversation with a visiting guest family.... "what does your husband eat actually? Baked Salmon with a drizzle of English Mustard, Grilled Gobi or Beet Root & Mixed Nut Salad, or a Stuffed Pita Bread with Hummus, Multigrain Bread or an Eggfree Caramel Custard topped with Badam... Khubani?... I need to go through my friends' recipes for that!".... I feed their favourites, then sit with my meal... "oler dalna choto chingri diya, kurmurey aloo bhaja, dal, koromchar tok, kumro sheddo"... The food was not going so fast down the food pipe, but you know you are to maintain a decorum in public... Hey lady... what happens does happen for the good.... two aliens from two different planets hardly meet at any point in life!" A week of stay has to come to an end in seven minutes as the boiling milk may burn at the bottom. The boss of this house who promised to carry this burden as a dearest friend ..... was asked.... "Can I place my head on your lap and talk nonsense for a while?.... but you cannot ask me why.... in return I would serve you a chilled bowl of a vegetarian dessert SAGO MANGO KHEER ... too yum to say no!"

INGREDIENTS :

MILK : 1LITRE [I USE MARIGOLD]
SAGO : 1SMALL TEA CUP
SUGAR : 6-7 TBSP
GREEN CARDAMOM : 2-3 [LIGHTLY CRUSHED]
BAYLEAF : 1 [OPTIONAL]
FRESH MANGO PASTE : 1SMALL TEA CUP
MANGO CUBES TO GARNISH

PROCEDURE :

Wash and soak the sago pearls with just enough water. Do not add too much of water. Soak it for an hour or so and drain the water.

We have already prepared a paste with the mango pulp of 2 standard sized mangoes.

We have put the milk for boil.

Once it comes to boil, we will keep stirring keeping the heat at medium to low. I fear of burning at the bottom.

After 12-14 minutes the milk gets creamier, we will add the soaked & drained sago. Stir constantly for 5-7 minutes until the sago gets 80% cooked.

Add the sugar and crushed cardamoms, stir cook for 2-3 minutes. Add some milk if the kheer / pudding gets too thick.

Switch off gas and let cool. Add the mango paste and gently mix only when the kheer / pudding is completely cold.

Refrigerate for 2 hours before serving it chilled garnished with mango pulps.

The CNY fervour is still on... in fact many a shop will remain closed till Sunday.... However, I have to move on. Haven't I learnt from the wiser lot that we must touch hearts in turns? Not that I wish to be nice to people who purposefully take or had taken a dig at me, then more than a four decades of stay on this earth amidst a number of good humans have taught me to be calm to overcome stress, to ignore what hurts me to the core. The problem is that I have forgotten all the formulae of science & mathematics... never had learnt them actually but I cannot forget targetted attacks... made decades back or recently! However, each dawn brings in some kind of happiness, today when I woke up to Master Chef Ranveer Brar's post shared last night, I got very happy and could not stop myself from commenting and liking it. Not always do I respond to what I like or unless & until anyone nourishes my ego! The Master Chefs have millions of fans, I am a negligible one.... but when he stands in the midst of an orchard and says... "I am a farmer's son, so will always enjoy being in a farm or an orchard".... I feel very much connected .... as if he is asking me... "Whats up? How are you doing?"..... Look at me, I am planning to visit the local Botanic Garden for two months now and yet could not... One fine morning will set out... I do not wish to bother the "uninterested" family members in this case. However, on request I was taken to the East Coast Park... some of my friends may remember a post I shared last year .... me "anonde atmahara" at the sight of four "chalta gaach"... Elephant Apple tree near the sea. Mine is not a husband who will go up a tree or help me to go up to get a few fresh ones. What I did was that I picked up some from the ground while the husband kept saying we needed to know if its legal or not. That pissed me off truly.... I am not selling it to Indian Homes or exporting the seeds to Kolkata. The natives here do not eat it, so they lie wasted.... Few Bengalis like me take them home for making pickle & dal. The "chaltar achar" I prepared is about to finish and I have not done a photo feature. Its time to visit to pick up some again.... before that I needed to share this Bengali, combo vegetarian dish of CHALTAR DAL O BENGALI ALOO CHOKHA that is very much of a favourite with me alongside some deep-fried "puti or ikanbilis" .... while my family will have it only if there is a meat or prawn curry in offer. The master chef's post did not allow me to think otherwise... after all he is quite handsome... haha! At times, I so want my jokes to be true, to become a light hearted soul not taking anything to heart, not allowing anyone to stay within to whom I am an object of fun... like a football... pleasure in each kick!

I refer to the master chef not in any personal interest, these days I prefer maintaining a distance more than before leaving few.... I am losing interest in many a thing neither ready for a 'banprastha'.... I just had seen his post from a different angle... there you are..... my perspective is very different from yours.

When I sincerely try to keep tradition rule at this home, the other family members are busy stocking their favourites before the shops closed for 3-4 days. The "patali gurer payesh" I prepared last Saturday was eaten yesterday night. I can give you 101 reasons of me turning grey so fast! No point shouting at him / them on why he wished Happy CNY to our Family Whatsapp group with the picture below while CURRY AND SPICE had a different agenda... The poor fellow does not understand social media, does not even know anyone there except for a few I talk about. Before some of you get either happy or sad, let me tell you that over the weekend, he plays Hemanta, Manna and is a fan of the below contemporary singer! There is no dearth of interest in me to cling onto tradition. Yesterday, I soaked some "kalijeera" rice, allowed to dry and then had grind them to a coarse powder. I have stored it to redo the "dhupi pitha" I failed to, some sheddo puli too! The failed "dhupi pitha" mixture was turned into a yum dessert.... did a silly photo feature! Will share later!

I was making repeated error at one point, right now I rectified it... Come on, if an Italian Grandma takes pride in preparing a pasta from scratch, a Bengali / Indian Grandma knows the tricks to perfect a "dhupi pitha" / steamed pitha! However, my share today is a simple, Bengali vegetarian combo meal of a sour lentil curry / tok er dal with chalta and a boiled potato mashed & cooked / aloo chokha .... that is CHALTAR DAL O BENGALI ALOO CHOKHA!

INGREDIENTS : [ for the Chaltar Dal ]

Matar / Tur / Split Pigeon Pea Dal : 1medium cup
Elephant Apple : 1/4 of one standard size
Black Mustard Seed : 1/4tsp
Nigella Seed : 1/4tsp
Dry Red Chilli : 2-3
Bayleaf : 1medium sized
Slitted Green Chilli : 3-4
Turmeric Powder : 1/2tsp + 1/2tsp
Salt : As Required
Sugar : 1tsp
Oil : 2tbsp [We always use mustard]

INGREDIENTS : [ for the Bengali Aloo Chokha]

Boiled Potato : 2-3 [skinned, washed, mashed]
Roasted Peanut : 1tbsp
Chopped Fresh Coriander : 1medium cup [washed]
Nigella Seed : 1/2tsp
Dry Red Chilli : 2
Chopped Green Chilli : 1tbsp
Sliced Onion : 1small cup
Turmeric Powder : 1/4tsp
Salt : As Required
Oil : 2tbsp

PROCEDURE :

Let us prepare the sour lentil curry with elephant apple first.

Soak the tur dal / matar dal / split pigeon pea lentil in water for an hour.

Wash and drain the water 2-3 times. Pressure cook at the lowest heat up to 2 whistles adding 2 coffee mugs of water, salt as required and 1/2tsp turmeric water. Let cool.

Meanwhile, we have separated the petals of the chalta / elephant apple. I have cut it into smaller pieces. Wash and rub a little of salt & turmeric.

Heat & temper temper oil with the black mustard seeds, nigella seeds, little torn dry red chillies, bay leaf.

Add the marinated pieces of the elephant apple and stir at low heat for a minute.

Add the boiled dal and the rest of the turmeric powder. Cover cook at very low heat for 10-12 minutes.

Open cover and add the slitted green chillies, sugar, adjust the salt. Cook uncovered for 3-4 minutes.

We should be done.

Now the Bengali Aloo Chokha / mashed and cooked potato.

Mash the boiled potato with turmeric and salt.

Heat oil in a pan, add the nigella seeds, dry red chillies, peanuts and stir for a while.

Add the sliced onion and fry till brown at the lowest heat.

Add the chopped green chillies and stir for a while.

Add the mashed potato mixture and fold in well. Keep stirring continuously until the bottom turns little brown. We will cook until all sides turn brown.

Add the chopped fresh coriander, adjust the salt. Fold in well and stir for 2-3 minutes. We are done.

We will need a fish fry, meat or prawn curry alongside. You can use it as a sandwich filler or make aloo tikkis... also can have the potato with chapati but the sour dal will only go with steamed rice with "fish fry" as a bonus.

Posto / Poppy Seed has become an yearly affair now.... if I visit Kolkata mid year, know that I day dreamt of 'posto' one summer afternoon and called the husband at office to buy me a ticket to Kolkata! Yes, Poppy Seed means that much to a Bengali. It is not that a Bengali in a foreign land do not get it, unfortunately it is banned in our island. The rule bound husband does not allow me to get even 100gm of it. I do not sit and cry... I have incorporated sesame seeds in our diet instead. You see, if you do not prepare the poppy seed paste in a "shil nora".... mortar & pestle... you will not get the right texture. I have noticed that a poppy seed paste and roasted white sesame seed paste tastes almost the same if done on a blender. I do not know what result would a food processor give. The truth is that when the grapes seem too high as compared to our reach, we get satisfied with the few lying on the ground! Posto / Poppy Seed was a regular at our home although not in that frequency as in a Bengali family of West Bengal origin. I do not understand this East Bengal-West Bengal divide when it comes to cuisine .... I do add sugar in the vegetarian dishes and love 'posto'. What I hear is that when a majority of the Bengalis migrated to West Bengal, they picked up the use of poppy seed in their cooking. Does it mean that the people of East Bengal never ate 'posto'? I have doubt in this theory. I never had discussions on this matter with the family veterans. Any such comment without a research would be unwelcome. This recipe of POSTO DIYE KANCHA TOMATO ... that is green, unripe tomatoes cooked with poppy seed paste shall be welcome at many of your homes.

This simple vegetarian dish has been learnt from my mother who in turn learnt it from somewhere else. The dish is very Bengali in essence, how authentic I do not know. I have never seen it been cooked at the grand parent's home or at the relative's. Green Tomatoes first entered our home when I was in High School. One day, the mother told that green tomatoes and poppy seeds paste make a good pair. From where she has learnt I do not remember... kancha tomato / green tomato was not at all a pricey stuff at Dum Dum Bazaar but the price of posto / poppy seeds had been spiralling always. I instantly loved the vegetarian item besides the dal and non vegetarian meat or fish dish being served. Thereafter, I have asked mani to prepare it a couple of times... but green tomato is seasonally available in Kolkata... not many sellers do keep it. I cannot be at Kolkata in all seasons to get the best of all. That is similar as in life... we cannot get everything we wish for... That is what my newly found friend and me failed at and ended up no where in life perhaps! I very much wish to meet the author just to ask who inspired him to sketch the main character and why he had to meet Mrinalini after 18 years and not 16-17-19-20! Coincidence and real gets jumbled up within but the "mistress of spices" did add the right amount of salt in POSTO DIYE KANCHA TOMATO. That gives a feel of comfort... also the discovery that there are more of my kinds around... be it a fictional character.... that I have some amount of sanity left in me .... About the dish... my side of the family do not use chilli paste or turmeric in poppy seed dishes.... the husband's side do. I do it both ways.... this one has green chilli paste in it and turmeric too. You can use tomatillo for this dish if not my swallow knowledge on food is too wrong! What I only regret is the red chilli atop the dish... I usually do not associate an ingredient not eaten in this island to red.... they consider their prime colour! I was so excited to be able to eat 'posto' after a gap of 11/2 years that I overlooked it!

INGREDIENTS :

GREEN TOMATO : 4
POPPY SEED : 2-3TBSP [RESIDENTS OF SINGAPORE & DUBAI SHOULD USE ROASTED WHITE SESAME SEED]
GREEN CHILLI : 2
DRY RED CHILLI : 2
NIGELLA SEED : 2PINCH [KALONJI / KALOJEEREY]
TURMERIC POWDER : 1/4TSP
SALT : AS REQUIRED
SUGAR : 1/2TSP [OPTIONAL]
OIL : 2TBSP [WE ALWAYS USE MUSTARD OIL]

PROCEDURE :

Wash the kancha tomato / green tomatoes well and cut each into 4 pieces. Wash again and marinate then with little salt and a pinch of turmeric. Rub well and keep aside for 15-20 minutes.

We have already soaked the poppy seeds in hot water for an hour or so. Drain the water through a strainer and add the poppy seeds to a blender. Add two washed green chillies and half a small tea cup of water. Blend pausing in between until we get a more or less smooth paste.

[I never get the right consistency of poppy seeds paste in a blender as in a "shil nora.... mine is either half done or a fine paste]

Anyway, heat oil in a pan or a wok and temper with the nigella seeds and 2 dry red chillies.

Add the poppy seeds paste and stir fry at low heat for 2 minutes or so.

Take out and store on a plate retaining as much of oil as possible in the wok or the pan.

Add the green tomatoes to the wok along with the marinade, add the rest of the turmeric powder. Give a stir and reduce the heat to the lowest.

Cover with a lid and let cook at the lowest heat for some 5-6 minutes. If a little of water has released we do not need to add water. If not, add 1/2 a small tea cup of water. Cover cook for 2-3 minutes at a very low heat.

Open cover and add the cooked poppy seeds paste, adjust the salt, add the sugar. Fold in well and cook uncovered at low heat for 2 minutes stirring constantly.

Transfer to a serving bowl, enjoy hot & fresh with any variety of rice.... brown, red, matta or with chapati! You can use tomatillo instead of green tomatoes... I have never tasted it in life!

How did you do yesterday, Sunday? Well, it was just like the other usual Sundays in our life except for the cooking part. I do not wish to engage in the kitchen on a Sunday... not because I have stopped loving to cook, but that aftermath I am so scared of.... the cleaning part! My men are not the kind who will eat the leftover prasadam the next day, who will make them believe how heavenly can be the taste of "bashi khichuri".... So, I cooked yesterday this non vegetarian meat dish TIL TOMATO MURGI, "Dhonepata Diye Mushurir Dal", "Sheem Aloo Diye Sultan Maacher Jhol"..... This Sultan fish is a good substitute for fresh, smaller or medium sized Rohu of Kolkata! It comes from the neighbouring state... caught fresh & delivered! In fact, the husband just started off for our neighbour but he is not the kind who will get his wife a dozen of "hansher dim or fresh tyangra" from there!.... However, the wife will hover around silly, negative thoughts for the next four hours, he is driving today. The husband had thrown away my sedatives many springs back and did not allow to have them thereafter. There was a time when he had to take me to the university for the evening shift BeD classes as the strong sedatives would not allow me to get down at the right stop... Then & there he told "you are your best counsellor S".... I am putting through this message to few parents who I know are just spoiling a bright future... I hope they are reading this! Anyway, at this home people cause me irritation all the time.... I cannot retaliate in fear of the neighbours, who may rush to our home anticipating a "marpit".... severe kind of chaos happening between the tiger and the deer.... thinking the latter might lay bleeding. Things are not that serious either... look at what I made him eat for dinner yesterday. He did not notify me earlier that he will be going on a tour, more so he will be driving! I simply gave my dictate... you have to eat the "patali gurer payesh, nelekata" and the gulab jamun that I got for you before you leave home. He would not eat khichuri, payesh and sweetmeats together. Our fight carries on over all these you see below.... I am totally against offering guests hard drinks during special prayers... neither do our friends want. Since, the nonbeliever accepts me performing rituals at this home, he makes it a point to have them saying if he does not stop me doing what I like, I should not too! I look at my brother to learn more of the balancing act! You all should know by now that our mother did not raise "strong personalities".... so long we siblings get everything being done for us, we do not mind it either... haha! The world only belong to those who have a voice.... When this same world speaks against smoking, the man of this house gets new flavours... this one a cigarillo...

What else were you doing S besides cooking and cleaning? Well, Cristine did tell me to keep the cleaning part for her to come back and do. I could not, you cannot imagine how much of a back up she gives to me on such days... she deserved that much needed Sunday break. I finally was done around 5 pm yesterday... I was not willing to get it ordered from outside... the husband has to eat outside for 3 days now! Thereafter, I needed a kind of coffee break, the way I like... I had it with a Japanese cake that Sanak got for us and the two ingredient bread I made with ice-cream and self rising flour.... you heard it right... I learnt it from Vijula Girish whose page Vijula's Kitchen has awesome baked recipes. I could have shared Vijula's page in public but before that I have to mention in public the names of at least 10-15 food bloggers for whom my blog is alive. Since, I am not a sincere observant or thinker, I refrain myself from all such activities. Where was I? Okay, white chocolate wrapped cake is not for me... the son will love.. the husband never has anything with tea... He does not run a kilometre but stopped having biscuits saying that the flavour of tea should be enjoyed alone.... sugar & milk makes tea flavoured milk drinks, not tea..... but that too is one opinion... there can be counter opinions. In between, I had my lunch around 3pm with "dal, shim aloo diye maacher jhol, TIL TOMATO MURGI".... The chicken curry was impromptu and tasted very well.... the fish curry and dal off course are authentic Bengali... Chicken lovers should not mind my dislike for it... I will always have a neck or a small, boney piece! The rest Cristine will eat little and to my convenience... the son will be immensely happy till tomorrow night to see mumma serving him chicken in almost all meals. The son took egg fried rice in his lunch box and mumma had to taste it early morning. At night yesterday, I should have skipped that paratha, why I had to eat it with "panchmeshali tarkari" and nectarine I do not know. For lunch today, I will have the "gota sheddo" that Ipsita has sent for me and a fruit bowl with nectarine and oranges. How I wish to add some cream atop the fruits, but will not! What is stopping me from starting with a decent diet plan? I know the reason... not feeling motivated enough.... I have lost the focus... but others should not! I find pleasure in food... a variety of... again... others should not!

I tread alone to no where,
You stop me.... despair...
A sudden Cyclone drops me...
On a chair... I rest my head on the T-able!
I eat... for the soul seek pleasure...
I pick myself up and walk ... in utter dismal
.... for I have never learnt to...
fill in, shut it ... forget!

Besides cooking, cleaning and eating.... I had to do some soul cleansing activity too before retiring for the day with loads of unnecessary carbs inside... the reason why I ask people not to follow my footsteps.... neither will I take any kind of lectures from anyone... on do's and don'ts...

Yes, I did marinate the chicken in tandoori masala and then slow cooked it in roasted sesame seeds and tomato paste.

INGREDIENTS :

CHICKEN : 1KG [MEDIUM CUT]
WHITE SESAME SEED : 1-11/2TBSP [ROASTED]
TOMATO : 2BIG
SLICED ONION : 1 SMALL TEA CUP
GINGER PASTE : 2TSP
GARLIC PASTE : 11/2TBSP
TANDOORI MASALA : 1TBSP
TURMERIC : 1TSP
RED CHILLI POWDER : 2-3TBSP [ADJUST YOURS]
CINNAMON STICK : 2-3 TWO INCH STICK
GREEN CARDAMOM : 2-3
CLOVE : 3-4
STAR ANISE : 1
BAYLEAF : 1
LEMON JUICE : 3-4TBSP
SALT : AS REQUIRED
OIL : 1/3SMALL TEA CUP

PROCEDURE :

Wash the chicken pieces under running water. Drain all the water and marinate with the tandoori masala, turmeric powder, lemon juice and salt. Keep aside for an hour.

Dry roast the white sesame seeds at low heat for a minute, take out... keep aside and let cool.

Chop the tomatoes, slice the peeled onion.... wash them.

Once cool... prepare a paste with the dry roasted sesame seeds and tomato.

Take the ginger and garlic paste, salt as required, red chilli powder in a bowl, add 2tbsp water to it and mix well.

Heat oil in a wok and temper with the bay leaf, cinnamon stick, green cardamoms, clove and star anise. Give a stir.

Add the sliced onions and fry until brown in low heat ... but not burnt.

Add the ginger-garlic-red chilli powder mixture and fold in well. Stir for 2-21/2 minutes at low heat for the raw smell to go.

Add the white sesame seed and tomato paste now and keep stirring. This will take some time to get the desired consistency..... say 5-7 minutes.

Add the chicken pieces now, leaving the marinade.

Fold in well and keep stirring at high heat for 5 minutes. Reduce heat to minimal and add the marinade. Fold in well.

Cover cook at minimal heat for some 20-25 minutes stirring in between ... it should be done. If required add a cup of water while halfway done... its supposed to release water!

Have it with rice or flat breads .... of any kind.

Does not look like a D-Day share... right? Who said I celebrate?... or may be it will be my 48th celebration .... haha! Each day is a celebration for me if only you let me do what I wish to... this trait is not so old a development... else our mother would have faced serious trouble bringing me up. I see the brother whose every step is a dictate of his mother and think I have got out of it long back.... courtesy... the husband... The fiercely independent human who had the ability to make queries to the doctors while he was almost @ his "..... bed"... a couple of times! Lying alone at a hospital in Rotterdam with his right palm cut into half almost , he had the strength to call his office and instruct not to inform his family and wife who may collapse. I went to the airport to receive an untimely visitor. I have to keep faith in the almighty who saved me from all the storms I have faced till date, my men may not! However, I do not feel like creating a twosome post as I did some 3-4 years back.... and write absurd notes ... "I have never fancied or looked at any other girl, the entirety of my soul belongs to you... I have known that a rose is worth gifting only when my parents arranged my meeting with you"... and vice versa! I turn to the husband and say "yaar Boss... humlog to badmash thairiley... kitne ko ankh marte firte hai".... However, I quite enjoy when dear people share such silly posts ... do but be careful about the captions... it need not sound too absurd.... human mind is enveloped with layers of emotions... one need not hide it. The boss of this house prefers to avoid such special occasions saying that it all started as "Archies' Gimmick" to sell their Greetings Cards! I do not mind, I just enjoy my stay on earth my way.... look at what I had for lunch yesterday... my favourite hot & spicy noodles which has a poached egg, minced pork, fried ikanbilis, sautéed greens in it.... too much of a love.... The thing is that Ipsita too gifted me the same book that I got from India.... okay, keeping the gift and may give away mine to people who love reading... a Piali Maitra or Namrata Majumder may be.... if only I like the read!

Love is also cooking a dessert as yummy as this CHAL PATALI GURER HALWA for the family, even if I do not get a solitaire finger ring on special days... Actually, until our last day we do not get to know ourselves in totality... who knows I want a gift at all or not and where I am when... may be I am busy digging the rubbles of memory... buying Archies' Cards from "kakur dokan"... despatching either from the Seth Bagan Post Office or from the Ghugudanga Post Office on days when I headed to Chandrayee's home for an Adda session in front of their's with T, MR, Sarajit, Joy, Sukanta, Ajay... at times Tukul and Shiddharta would just cross by! Good old days! Anyway, I was not hopeful about the future of the despatched cards... I had the feeling that they lay ash--tray! However, I have kept the cards I gifted to bossy and a total of 25 letters he wrote to me from different voyages at our present Kolkata home... They were mostly 3-4 liners, only one was of 20 pages ..... yes, he wrote that when I told him how to convince my family of bankers who are not familiar with a sailor's life? So, you know your search ends at a point when someone makes you feel too important .... says "I want you!".... but let your feelings flow to the direction it desires to, if you are me... you will not be calculative with them ....

The CHAL PATALI GURER HALWA was not a planned affair... it was in fact a by product of a faulty attempt... I spent an entire day to prepare some coarsely ground rice flour required for a "Dhupi Pitha".... store bought are fine powders. I failed at it which I later found to be my fault. Whatever it is, I do not waste my food... I stored a major part of the homemade rice flour for more of "pithe-puli".... and prepared this dessert with the used one.

For this CHAL PATALI GURER HALWA, you can use store bought rice flour. You do not sit idle at home like me.... that should not stop you from enjoying the rest of the things you wish to either .... Do not turn your life in to machines... End of the day, when you carry your physical being to the burning ghat or step into your coffin.... you may find that you actually lived a life in captivation! I keep at least 4-5 flavours of tea bags at home and my recent love coffee! Yet, I so enjoy my Teh-o-Kosong at the open food courts. Those tea stall kind of cookies are a childhood favourite. I wish to have them every evening, my health condition does not permit. These open food courts remind me of "desher chaier dokans".... there I cannot sit alone on a roadside tea stall, here I can with ease... no one bothers you... I take a sip and watch another mundane day moving towards an end?.... nope ... to another one.... the baton has to be passed on until we leave for the eternity!

That red packet has "mushurir dal".... with Indian Minimarts around, we need not go to the Super Market always! About this halwa, I will do it for you the way as it should be done from the scratch hoping that your "dhupi pitha" turns into exactly what you wish to! We are using only few ingredients for this yum dessert.... Our boy, who does not like halwa.... had two bowlful, may be because it tasted more like pudding.

INGREDIENTS :

RICE FLOUR : 1COFFEE MUG
GRATED DATE PALM JAGGERY : 1SMALL TEA CUP
KHOYA KHEER : 1/2SMALL TEA CUP [SEMI SOLIDIFIED MILK AT THIS HOME]
MILK : 2COFFEE MUG [BOILED & SLIGHTLY THICKENED]
GREEN CARDAMOM POWDER : 1/3TSP [MAKE IT FRESH]
GHEE : 2TBSP
DRY FRUITS & NUTS OF YOUR CHOICE TO GARNISH
LOVE : KEEP SHOWERING ONCE YOU ENTER THE KITCHEN

PROCEDURE :

There actually should not be any procedure of cooking... just the ingredients, ideas and love should be well coordinated to get the fruits of labour. In my case, if I do not have the freedom, I cannot deliver!

Okay, heat the ghee on a wok just a little. Add the rice flour. Now keep stirring continuously at the lowest heat for 3-4 minutes. We will not allow it to burn, neither the raw smell should be there. Take is out and store for a later use.

Add 1 coffee mug of milk and the grated jaggery to the wok. Let the jaggery melt and the mixture come to boil.

Add the rice flour, fold in well and stir continuously for 2-3 minutes.

Add the remaining 1 coffee mug of milk, grated khoya kheer and fold in well.

Let cook at the lowest heat for 2-3 minutes. Add the green cardamom powder and a spoonful of sugar if required!

Fold in well. After a minute or so... transfer to a serving bowl and garnish with dry fruits & nuts.

"kahan se shuru karein yaar, mann ma itna emoson jagey... aajkaal kuch jyada hi hai... buddhi jo ho rahi hoon... par duniyadari sikh li hai maine.... apne aap ko kudhich samhalna parta hai...".... Why Mumbai lingo all of a sudden? Yesterday, we watched the movie Gully Boy and were back home a little after midnight! I had always been a fan of a Zoya Akhtar style and immensely liked the message in the movie. If you have a dream, chase it. No one is here to rot in a drain.... it may not be as easy to achieve as in a movie, but lets give it a try. This SPICY SWEET POTATO STUFFED KACHORI and the movie going event was just a coincidence. Preparing a kachori and not a kochuri was on my plan for a week now. Look at the picture, last week when I was preparing a koraishutir kochuri for the family, the filling spilled from one or two... It happens with many of us... but I get too irritated. Whatever little I can do.... that should show enough of my love for it... else I am not happy. What I did was, moved away the rolling pin and base... and prepared the smaller ones... I smiled, I danced... my boy ... our Cristine enjoyed... the husband was on tour... the reason why I took up the project yesterday afternoon to have it as our dinner. I totally forgot that we had a movie plan .... around 7 pm the husband called up to say that he is stuck in a meeting, having dinner there... I got so pissed off, started shouting at him. That is when he told me about the night show plan... thereafter came Soumya's warning message that he wants us near the clubhouse sharp at 8:55pm... I feel very bad if we do not sit together and eat the family dinner... else I could have shed at least four kilos in two months. Thanks to the almighty that the filling of purple sweet potato and the semolina - refined flour dough was ready. I just cannot go out for merry making without arranging the dinner for A or P ... whatever you may call him or even for Cristine. On such a hurried situation, shaping the kachori / stuffed South Asian Bread in between your palms does help.... Cristine had to wash less utensils... Still wondering why Ipsita had to buy the tickets of Gully Boy, I made them in a jiffy with Cristine always ready to help and did that terrifying photo feature... poorer than what I do usually. However, the taste was awesome! Ipsita got a thumbs up at the end of the movie and Cristine was all praise of it this morning. That Phillippines will never issue me a visa is a different issue altogether! There is still some filling left which I should be able to use by Tuesday! I have reserved 'two ranga' aloo for some 'mishti.'

"Waise bandi ko na nature bahut pasand hai... to photu khichti rehti hai... accha ho ya bura... Yaha to shaher mein nature doondna parta hai!"....

I do not plan ahead a project properly, I am not good at it.... so with the South Asian stuffed fluffy breads SPICY SWEET POTATO STUFFED KACHORI, I could not arrange for any make ahead chutneys or sauces... served them with raita, salad, a siracha-mayo sauce ... we are loving the spiky chilli tone of it... they enjoy it on their sandwiches... "main thairi desi... de diye kachori ke saath".... Anyway, I thank our siblings and their spouses for all the fun messages they kept posting yesterday in Whatsapp.... and also thankful to one Mr. R... the champion of humour is a middle aged guy whose mother was a friend of mine. Had she being alive, she would have been 68.... she wished her boy and T to live in the same city.... why boudi is so late to call them R and M with their families? In that case, I have to plan the menu with diligence... one is a Bengali with a SriLankan wife, the other Maharashtrian... the common factor is fish... but not hilsa... "ilish yaar apunka area hai... pakka".... As of now, I can treat them virtually with this breakfast / evening tea / coffee time snack... they had been a big support for my blog!

INGREDIENTS : [FOR THE SWEET POTATO FILLING]

SWEET POTATO : 3 STANDARD SIZED [I CHOOSE PURPLE ONES]
CHOPPED ONION : 1/2COFFEE MUG
CHOPPED GREEN CHILLI : 3TBSP [ADJUST YOURS]
CHOPPED FRESH CORIANDER : 1MEDIUM TEA CUP
CUMIN SEED : 1/2TSP
CHAAT MASALA : 1TBSP
TURMERIC POWDER : 1/4TSP
SALT : AS REQUIRED
OIL : 2TBSP

INGREDIENTS : [FOR THE DOUGH]

REFINED FLOUR : 2COFFEE MUG
SEMOLINA : LITTLE LESS THAN HALF COFFEE MUG
SALT : 1/4TSP
GHEE : 1TBSP

INGREDIENTS : [SPICY SWEET POTATO STUFFED KACHORI]

THE FILLING
THE DOUGH
OIL : 100-150ML TO DEEP FRY

PROCEDURE :

For the filling, choose some fresh sweet potatoes. I got home the purple ones.

The miser me never buy the Australian ones. Sabji fresh honi chahiye.

Discard the two ends, peel and cut small. Wash and pressure cook at the lowest heat up to 2 whistles adding 2coffee mugs of water. Strain it.

Let it cool. Mash it. We have the chopped ingredients cut, washed and ready on the kitchen counter. The Chaat Masala is wow so yum!

Heat oil in a pan or wok and temper with cumin seeds.

Add the sliced onion and stir for 2-3 minutes continuously at medium heat.

Add the chopped green chillies now and stir for another 2-3 minutes.

Add the boiled sweet potato, to it add some salt and the turmeric powder. Fold in well and keep stirring for 4-5 minutes.

Add the chat masala and chopped fresh coriander now. Fold in well and cook for 2 more minutes.

Once done, transfer to a plate and let it be like that for an hour or two. The drier it is, more hassle free.

Now the dough. Take the refined flour, semolina and salt in a bowl and mix well. Add the ghee or clarified butter and rub well for 2-3 minutes.

Now add water little by little and prepare a dough. The smooth dough takes some 10-12 minutes to prepare.

Cover it for 15 minutes. Open cover and tear off small balls.

Make a hollow space in each one of them, with a spoon fill in with the hot sweet potato mixture.

Bring together all the sides and close. Cristine does this step pretty well.

Now, instead of using a rolling pin I just pressed lightly in-between my palms. Make sure that your palms are clean. Do not press with fingers... they may spoil. Do not press hard with the palm either.

Heat oil in a wok and fry them adjusting the heat constantly. Please do not hurry else the inner part may remain uncooked.

Keep for sometime on a tissue paper before serving them with your choice of chutneys, salad, sauces and raita!

Many a thing are disrupting the peace of mind and I was literally eating up the head of the quieter person at home. As I went through the indecency of people in social media .... wondering how is it possible to behave so differently in public and in private... I found the otherwise rigid myself enjoying half bare bodied men and women throughout ... haha... at least they are selling themselves .... Who are those Satans who stood in front of a girl's hostel and asked to hand over the girls to them or demanding shutting down of certain business houses ... why?.... na those girls or businessmen have come from a place which is not in the good book of the one side of the radicals.... I am pretty sure it is the same in the other side too! Can we trade hatred with love? I see "highly educated" people spreading filth and instigating violence all through social media giving birth to more of enmity! Any such nonsensical post forwarded to me was sent to my garbage bin, I refuse to even read some. I turn to the husband and say that it is our faulty education system that furnish degrees and do not teach us compassion.... the basic quality required to be called ourselves human. Why not? A majority of the educationists are spreading rumours, breeding hatred.... nothing but extremists, radicals will be produced by them. Those radicals who will create ruckus in both sides of the border.... I thought I am in the top rank of the idiots who stood stupefied in Rakhal Sir's Physics and Chemistry class or in the Biology class always unable to answer.... Rakhal Sir yet loved me ... I do not know why... The disregard between me and the Biology teacher was mutual... he discriminated the students, kept dirty eye on the happening girl students, abused the back bencher boys in front of everyone! Well, I do not fall in the category who enjoy unknown males praising their body parts... grapes are definitely not sour in this case. Ratna Ganguly Biswas di... if you are reading this, I love you... wish I had got a Biology teacher like you! Yes, I will stick to 'my' definition of a "qualitative woman" till death! I perhaps got 28 or 35 in Mathematics out of 100 in the 10th board test, got so tensed on how to clear the final boards.... did able to clear with a percentile of 55 or 59 may be ..... I remember the hapless face of my mother on the result day.... we were making a theftly exit when our T who was noting down each one of our total marks obtained stopped us. I was tired and sad, more for my mother.... got so pissed off with T that I did not visit his home for months. I did not like him looking at my mark sheet.. haha! Now he is the one I turned to yesterday saying "Boss I do not feel like mingling with anyone & everyone and take part in blunt discussions, its getting difficult for me".... All his humour comes out on a weekend... that too on his wife.... "dudin Arundhati Roy shoriye Tarapada Roy poro".... I am reading Twinkle Khanna actually, hopefully Mr.K will not exercise his karate stunts on me! I do not have a problem with people having a different opinion than mine, I am unable to get along with people who spread hatred, filth, violence in public when the need of the hour requires one to remain level headed. So far the author has taken us to an Ayurvedic Retreat in Kerala where the leading lady meets her ex-husband with his new, hot stuff wife.... It is not an easy, pleasant sight for the protagonist you can understand .... lets see where the read takes me to.... off course not on a fairy tale ride. In a real life situation, it cannot be an all kiss scenario praising on how lovely they look together.... I mean one should have this much of self respect for oneself not to! One can only wish the best and move ahead in life. I sincerely hope to get back soon with the twosome blogposts .... in fact all my fish posts are two on a plate.... it makes clicking easier for me who is very poor in this area... So, you can see that I do not find it necessary to hide the real me, neither you should. I just request people to stay calm and decent in public! I wish I could blog on a scallop & asparagus seared in butter or crispy fried squid rings today not showing any mercy to the radicals sitting on both sides of the wired fence. Then, I cannot cook them at home and a prawn serves my immediate purpose.... I believe that if you cannot behave in public, you have not learnt the basics of life. Actually, the mother's distorted self haunts me often.... I could have shown her some love later ..... when I realised the blunder I made with life and tried to pursue my interest in Journalism or Anthropology, it was too late. Is anybody there? You can do those fashion after you reach somewhere in life. My brother could have, but he engages more in irritating me. I just wished to tell my Mani in public that I could not fulfil her dreams.... but I try to recreate her recipes in my den... this time a CHINGRI DIYE GATHI KOCHUR DALNA ..... prawns and taro yam cooked together with usual Bengali spices..... a non vegetarian side dish.

Oh yes! the men eat veggies when prawns and meat are thrown into them. Of me, I prefer smaller sized prawns these days and stick to what I feel .... bigger prawns does not seem that tasty when you get the ability to buy them on any date of the month! The son is at home today.... he is under an examination schedule which I got to know from Piali... my friend... to whom I can say... "duto zedi ghorar jonyo amar chulgulo pekey gelo shob...".... actually the first one was discovered at age sixteen at the grand parent's home few weeks after I left that 'Benglish' school for ever. Yesterday, the husband taunted or mocked whatever.... "wife do not struggle to speak English".... quite in contrast to an yesteryear friend cum senior, now famous Anindya Chatterjee who used to scold me and Chandrayee while chatting at our lawn.... "aai akaroney ingrizite katha bolbi na".... because our professors Mahim Babu and Kalipada Babu were always in praise of his excellent command over Bengali.... that the "Bethuner Bangla Department er Didira".... read out Anindya's essays to their girls... I lost all confidence during the Bengali examination... faired average and phew gone with the wind was my wish to pursue Bengali Literature. It was this T and some other who went to Iva Miss and reportedly told her that her blue-eyed girl did miserably poor in Bengali.... I was upset when she told me this... and confessed sobbing inconsolably that I have exam fear... I hate to meet targets... A toast to that unique "Bongofied" eye glasses of Anindya or his determination to live his dreams .... here is a CHINGRI DIYE GATHI KOCHUR DALNA! I do not bother whether a West Bengal origin Bengali eats yam or not, neither will I go public bragging ... "you know I know Anindya from the days when he expressed his dislike for doshta-pachter chakri, that he had high regards for one DSO r didi who held secret meetings at Presidency".... I keep myself away from any such thing and get my men their loves for a Sunday dinner. If they eat my spicy treat with yam and smaller prawns... I do not mind. The thing is that I had to have chia with banana.... the lunch yesterday was heavy.... with no amount of exercise for the past two days, I could not think otherwise. This morning too it was dalia idli for all of us which I tactfully push into their stomachs in between a biryani, burger and prawn curry day!

Life could have been all good if I could close my eyes to the nuisance that amounts to the retarded growth of two nations.... can we stop injecting poison into young minds and let them grow to understand that we are just pawns in a bigger political game where the heads are always shaking hands at the cost of our lives. I am cowardly and wish my son not to return to the fire.... neither the ones who have arrived here... my intention will always be to indoctrinate.... "consider yourself the daughter & son of the world society and do not allow petty minds to conquer the good in you." I have to wrap up... needs to make preparation for some fish kachori for the family and take some fish tikki and sweet potato filled kachori for someone I am meeting for a lunch date tomorrow. Who told you that I am not an escapist? All of these 48 precious years... I have escaped from anything that can cause hurt to me... my mother has not taught me to face the world... However, I learnt some authentic Bengali, family recipes as this one from her... she from her mother... I take pride in each one of them including this non vegetarian sides using usual Bengali spices, taro yam and smaller sized prawns!

As I am about to shut myself up and share the recipe, I am into another cuppa... this time a relaxing Chamomile tea with ginger cookies... I never can get rid of my 3-tier belly... no point spending a single dollar on the slimming apps... in my case!

INGREDIENTS :

PRAWN : 300-400gm [medium or smaller sized]
TARO YAM : 10-12 [smaller sized .... nearly round or oval do I prefer]
GINGER PASTE : 1tbsp
CUMIN POWDER : 2tsp
RED CHILLI POWDER : 2tsp
TURMERIC POWDER : 1/2tsp + 1/2tsp + 1/2tsp
CUMIN SEED : 1/4tsp
DRY RED CHILLI : 2
BAYLEAF : 1
GHEE / CLARIFIED BUTTER : 1tbsp
TAMARIND JUICE : 1tbsp
SUGAR : 1tsp
OIL : 4-5tbsp [we use mustard always]

PROCEDURE :

To be on the safer side put on your kitchen gloves. Wash the taro yam under running water and take on a heavy bottomed vessel... fill with water as much as the yams needs to be covered or little more. Put on the heat and boil covered at low heat for 12-13 minutes.

Switch off gas stove and let cool. Drain the water and peel off the skin with your fingers. It gets easier after boiling... your gloves must be on.

They are a little slippery now. Rub with 1/2tsp turmeric and salt. Heat oil and fry them until brown in batches.

Meanwhile, we have de shelled, washed and marinated the prawns with salt and 1/2 tsp of turmeric powder.

While the fried taro yam are resting on a plate, we will discard the marinade from the prawns and lightly fry them.

In a bowl prepare a smooth paste with cumin powder, 1/2 tsp turmeric, red chilli powder, ginger paste and salt. The mother definitely uses a secret ingredient that she does not share with me. In the last visit too, I loved her's.

Temper the same oil with a bayleaf, cumin seeds and slightly torn from the end dry red chillies. I do not half them these days as they look better while whole. Oh yes, good looks keeps me on since my teen! If they can keep their pride a little under control I feel better.... when they criticise on other's looks... I say... please take your leave....

Oh! I hope the tempering did not burn, hurry up add the spice paste. You remember na we need to slow cook when it comes to "maa-dida-thakumar" ranna!

Stir fry the spice mixture at minimal heat for 2 minutes, add the fried taro yams now... Fold in well and stir for a minute.

Add 1 coffee mug of water, Bring to boil keeping the heat at the lowest.

After some 5-7 minutes, add the sugar and fried prawns, slitted green chillies, tamarind juice, adjust the salt if only required. Let cook for 3-4 minutes.

Transfer to a serving bowl.... garnish with ghee / clarified butter! Enjoy hot with steamed rice with a dal, meat curry, some salad alongside!

It was only yesterday morning when I was planning something similar to this rice dish for my dinner. As told earlier, I went for a quiet lunch date yesterday and the plan was to have a chaat platter... I love it way too much served chilled... not always willing to gather five things to prepare a plate for myself! Anyway, I think every police station of Philippines have my photo in their record book... I do not wish to add more to it asking Cristine to have papri chaat for lunch. If I buy a 500gm packet of papri, I finish it in 4-5 days and shout at the poor girl when she fails to get the two ends of the measuring tape meet at my N... haha! "A" marked joke?... ok ok lah... not to go further. Now, if I eat junk for the day, I have to have some rice before retiring to the bed .... I mean it is a "bheto bangal's" take... my system stops working otherwise! Since, I am a sit at home worthless, I feel more the heat on days when I am out for longer periods.... I need coolers all day... that made me prepare those vegetarian, stuffed rice balls... served chilled to myself... GARLIC TEMPERED FRESH HERBS & MUSHROOM TEMPERED RICE BALLS Yesterday, I had it with a glass of iced tea around 10:15pm! I enjoyed it way too much. In this rarest of the rare case, my men had full Bengali dinner and me... ok enjoyed the Oriental inspired meal.... "bewda hoon kya isko authentic boloon?".... Eight years on, I still stand in front of the rack full of Oriental Sauces and wonder which is what.... Look at those Pomfrets. Standard sized Silver Pomfrets are quite pricey here... I get them home because my men love it. I am not fond of it... I just eat it and felt that I will not enjoy it with dal & rice... I have to have something of my choice.

Yes, my men love their "alu sheddo" with a generous amount of ghee and I keep nagging "how come you guys even have ghee or butter without a green chilli".... By the way, the thickness of the soya sauce & chilli padi dip is due to the tamarind pulp I added... I loved it.... One ball was for Cristine off course.

The reason for this idea of GARLIC TEMPERED FRESH HERBS & MUSHROOM STUFFED RICE BALL may have borne of my likeness to having rice with soya sauce and chopped green chillies. I laughed out loud the day I discovered myself christened into a "halfway islander".... I still cannot have clams & mussels. Did I ever think in my childhood that I will one day fancy those "dheki chata chal" varieties? Yes, this dish has been prepared with red rice, although I love the brown rice variety the local Tamil Minimarts sell... We have two in our neighbourhood, In one, its either the lady or her husband sits in the cash .... one day she told me how to prepare appam in a normal pan... I do like building relationship this way who I think may serve my soul. In between going ahead with the preparations for this vegetarian main dish, I was talking to Mani ... The mother as usual got a scolding .... its just recently that she has recovered from a weeklong flu and she went out on a day tour to this temple in Rishra and that in Sreerampore. Its just early spring, she might have set out around 5am, went to the Barrackpore Ferry Ghat and crossed over on a boat.. Thank God that she rode toto & auto for the purpose... no her kids do not tell her that riding public vehicles may go against their "status symbol".... haha... we are non-pedigreed! I rebuked because she over does it ... she has not learnt anything from the humanist she was married to... "dharmandho manusher tyamon kono tatporjo nei aajker prithibitey.... dharma kokhono manusher urdhey noy"..... his wife may not have but I have taken some good lessons from my father.... who throughout his life has practiced humanism.... it is for him that shallow minds do not excite me neither can I utter filth just like that... Recently, someone told me something I found derogatory..... I have the guts to say straight on face that "you are making me feel uncomfortable, please leave me alone." I have nothing to fear or lose because I hate "moshahebi, chatukarita, abhinoy".... I cannot be a double standard... one as you see and something else once you turn your back! I do not claim myself to be a good human being altogether ... no one can be only good but I am better than anyone who bad mouths. Coming to the dish... it was planned yesterday morning, the mushroom, parsley , fresh tamarind were bought on way back from my date... and done between 9pm and 10pm.... because I had cooked red rice in store!

INGREDIENTS :

COOKED RED RICE : 2MEDIUM SIZED TEA CUP [FOR ONE PERSON, ONE CAN USE ANY VARIETY OF RICE]
CHOPPED MUSHROOM : 1/2MEDIUM SIZED TEA CUP [ANY FRESH VARIETY]
CHOPPED PARSLEY : 2TBSP
CHOPPED MINT LEAF : 1TBSP
CHOPPED CORIANDER : 3TBSP
CHOPPED FRESH CHILLI : 2TSP [USE 1TSP IF USING CHILLI PADI LIKE ME]
CHOPPED SPRING ONION : 1-2TBSP
MINCED GARLIC : 11/2TBSP
MINCED GINGER : 1TSP
SLICED ONION : 2TBSP
LIGHT SOYA SAUCE : 2TBSP + 2TSP
BLACK PEPPER POWDER : 1TSP [FRESHLY GROUND]
BLACK SESAME SEED : 1/2TSP [I missed, you should not]
SALT : AS REQUIRED
OIL : 2TBSP

PROCEDURE :

Take the rice on your plate, add little salt, 2tbsp soya sauce, black sesame seeds and freshly ground, coarse black pepper.

When I was mixing the content well, lightly pressing it with my palm so that I can bind the ball without refined flour, rice flour, corn flour or egg.... Cristine chopped and washed rest of the ingredients required for the filling ... the fresh flavour indeed made me happy.

Heat oil in a wok and temper with minced garlic & ginger.

When you are about to fall for the mesmerising aroma of burnt garlic, you need to check yourself and add the sliced onion.

Once the sliced onions turn golden brown, we will add the chopped fresh chillies. Stir for 1/2 a minute.

Now add the chopped mushrooms and stir for a minute.

Add the chopped fresh herbs and 2tsp of soya sauce.... adjust the salt.

Stir for not more than a minute and then transfer to a plate. Let it cool completely.

Tear out a bigger portion of the marinated rice, flatten with your palm and add some filling atop.

Cover it to get the shape of a stuffed rice ball. Relax, we do not have to roll and make parathas. The initial plan was to prepare smaller balls and batter fry them. I thought no point after having a chaat platter for lunch.

When I refrigerated the rice cutlets to get chilled, I prepared the sauce with soya sauce, tamarind paste and chopped chilli padi.... what a celebration of my tongue...

In a tropical climate, it is not a crime to have chilled, stuffed rice with a glass of iced tea around 10:15 pm!

This definitely is a breakfast fair or even goes very well with meat or potato curries. However, I had it for dinner yesterday with a strong dose of Arabica coffee... Bossy fled to the neighbouring state in the afternoon, I had nothing much to do except for sitting idle.... either day dreaming or listening to some Latino Classics... Flamenco Guitar is my favourite actually! I think I loved everything about Spain... I mean the very little of it we got to see back in 2016... Isn't Toledo the near perfect place to retire? Every piece of a stone there has a story from the distant past to say... Looking towards home... this Nomadic Weekend page in FaceBook is driving me crazy... just when I wish to go for a weekend trip... the son gets engaged with something or the other. Our mother considered us her prime focus... how can I be otherwise? I was even unwilling to leave the son alone at home and go out for a walk yesterday .... but I did go... anyway the ROSE FLAVOURED MOCK BAKARKHANI ON STOVE TOP had to be done at night... it required only 30 minutes of standing time besides the rest of the preparations. It is that rhythmic Latino music that got me put on my shoes, wear some sun screen lotion and set out .... most of the time to nowhere... it is hardly any cardio for me... I walk in slow motion... click food... purposefully take unknown roads to get lost and feel the thrill... then ask the passerby for the way to my home.... Of the few of them I could only click the elderly gentleman... Doing all these, I complete a 6.8 km in an hour and have two bakarkhani / sweetened desi bread for dinner.... It never works... neither can I be friends with people who spend their life eating boiled broccoli and get on to the weighing machine every 5 minutes. I do not allow Ipsita to overdo in front of me... I am already a controversial woman, she gets me to earn the label 'dirty woman'.... what else?... I keep measuring Soumya from all angles and say... where is the loose fat you had been hallucinating? I cannot be too rude else she will stop sending me "potoler khosha bata".... hehe... however, I will not touch the giant sized fish pieces she has sent... but having the egg curry she parceled yesterday right now with one table spoon of rice, trust me only 1tbsp .... Of the very big fishes, I only like 'aar, boyal, dhai, chitol' It feels bad to have alone anything that the husband loves. Anyway, I get lost on the road purposefully, can afford to because I live in a 98% crime free nation.... I discovered a new park yesterday... not too far from our home... and that was the gift I got home .... I can take a lazy stroll there, sit on a bench until reality pecks... "go home... people are waiting"... Here no one bothers you on the road, neither anyone questions me on integrity at home. The happy me feels thankful... I do tell the husband that I might not have tolerated a poky nose husband... 'my father never did it, your father did not... you too never took the risk... haha'.... The sweet sensation called Bakarkhani should be made again soon once he is back home and served with a meat or potato curry!
See, I do not even know how to make a collage sequentially!

I tasted a Bakarkhani for the first time at age 22 and fell in love with it.... Bengalis of DumDum hardly used to have this sweet toasted bread or biscuit kind of thing.... they were mostly my mother's kind... happy and content with the quality of fish at DumDum Bazaar .... "Naruda aajkeo lyaja ta free dilo janish mamoni".... even after few years of stay in Barrackpore... she could not stop raving about her "Naru da"..... no... no I did not question her intent for a single time... "mummy kya gulchari ura rahi hai kya pata".... haha! Anyway, this "Naru kaku" was one of the richest fish seller in DumDum and he used to give free tail end pieces of giant sized 7-8-10 kg of weight Rui / Katla to his loyal customers... I may have lost interest in bigger carps, but anytime is a good time for a "kora korey lyaja bhaja".... the mother and her daughter loved it... the daughter had it most of the time.... the brother never questioned why didibhai gets the bigger pieces on her plate... His problem was elsewhere... all my complaints against him were revenged with physical hits and I had to take refuge under the bed. How did I take revenge? Till date, I check his friend's list regularly and decide on the course of action to be taken .... Those I thought to be mine may have got lost leaving me alone to brood but my brother is mine .... so thankful to his wife who allows my nuisance! If only the two stopped eating junk, moreover if the mother could stop controlling their lives! All the three of them are revisiting in few months and I am planning what new dishes to cook for them... a yummy snacker as this ROSE FLAVOURED MOCK BAKARKHANI ON STOVE TOP is one of them. Back in 1992, I bagged a job in a newbie school in the subdivisional town of Barasat.... after a year, joined an elder sister like lady from my neighbourhood in DumDum .... the unpredicted meet was surprising! We used to come back together some days.... I have a five years of experience in facing "rail roko"..... stopping the train at any damn place and creating trouble to the daily commuters was rampant. On such a day, the tired us were on a bus to reach home after three changes when Mitadi told 'lets get down here right now, you get to taste heaven.' A small, shabby room and tins of Bakarkhani... sweet breads / biscuits stacked. I loved. I have consulted the Bakarkhani recipe of Whiskaffair, Master Chef Sanjeev Kapoor, Cook With Faiza, Lail Hossain, Times of India before going ahead with my easier version of it.... I found Faiza's picture nearer to what I had in that bakery. The grandmother loved "mishti bun ruti of only DumDum"....haha... perhaps my love for breads originated from there... why I did not get bakarkhani thereafter for the family I do not know. Now, my present home in Kolkata is only 1/2 an hour to 45 minutes from there which in all probability is near the Central Jail or the Gun and Shell Factory... but I cannot locate it after so many years .... better I cook it my way and feed fresh to my loved ones. I used dry fruits that the recipe calls for, adding the rose syrup was my idea instead of sugar. Yesterday, I did it on a tawa / griddle.... today our boy had it baked in his lunch box with plum chutney! I will share both the ways of doing the egg free delight!

Recipe Idea taken from :

MASTER CHEF SANJEEV KAPOOR
WHISKAFFAIR
COOK WITH FAIZA
TIMES OF INDIA FOOD
LAIL HOSSAIN - HONEST COOKING

INGREDIENTS :

REFINED FLOUR : 11/2 COFFEE CUP
SEMOLINA : 1/4 COFFEE MUG
ROSE SYRUP : 2TBSP
MILK : 1/2 COFFEE MUG [USE MORE IF REQUIRED]
YEAST : 11GM OF DRY BAKER'S YEAST DID I USE
BAKING POWDER : 1/2TSP
SALT : 1/4TSP
ALMOND SLICE : 1TBSP
RAISIN : 2TBSP
BLACK SESAME SEED : 1TSP
GHEE : 2TBSP + 1TBSP + AS REQUIRED TO BRUSH & GREASE

I used rose syrup, so did not use other flavouring agents like meera / screw pine water or cardamom powder!

PROCEDURE :

The brands I used and the measuring cup!

Take the refined flour, semolina, salt and yeast on a bowl, mix well.

Add the raisins, almond slices, black sesame seeds and 2tbsp of ghee. Rub well for 2 minutes.

Mix the rose syrup and milk well and warm in the microwave at high power for a minute, pausing in between.

Do take 1/2 cup of milk, I had to add milk later. So, add the warm rose syrup & milk mixture to the flour mix. Knead to a soft dough which will take some 6-8 minutes.

Cover the dough and keep in a warm place for 30 minutes. I prefer keeping inside the microwave oven.

Open cover, add 1tbsp ghee to the dough and knead again for 5 minutes.

Keep covered for 5-7 minutes. Remove cover, tear off lawn tennis sized balls and smoothen between palms. Remember when Bjorn Borg, Stefan Edberg, Chris Evert or Gabriela Sabatini retires, there fans reminiscent the past with cups of coffee and bakarkhani!

With a rolling pin prepare roundels. Apply ghee on the surface. Fold and apply ghee... again fold and apply ghee.

Roll each to a string, fold to a ring shape and roll out a shape... do not make them thin.

Grease the hot griddle with some ghee. Place one uncooked bakarkhani gently. Apply some ghee atop and cook at the lowest heat for 1/2 a minute. Turn over and apply some ghee atop.

This way we will turn over quite a few time unlike a paratha or naan. It would remain crisp & crusty outside for a long time.... the inside will be softer, chewy.
[Lack of patience and the mistake of keeping the griddle on high heat will leave the inside uncooked. If one of my kind can show patience when required, you too can]...

Take some fruits & nuts if you are having it for breakfast.... if for lunch... a meat or potato curry and salad suits!

For the oven baked ones , we do as below!

Instead of greasing a tawa / griddle, we will grease a bake proof tray with some ghee. Place the bakarkhani may be two at a time. Grease some ghee atop.

Preheat oven to 200*C.... I baked for 13 minutes @ 200*C on my convection mode microwave... We got the above for our boy's lunch box!

I have literally fallen in love with this new way of preparing kachori / stuffed South Asian Bread, just that I cannot call it kochuri as the Bengalis always use rolling pin to roll their bread! I am thinking of making these stuffed breads a weekly affair at home given that they are hassle free and take lesser time than usual... Trust me they are a keep.... just do not pack them in the lunch boxes... they will spoil once cold. The best part is that this FISH KACHORI does not require any side dish. Different kinds of chutneys, dips, sauces are just fine. My personal favourite is this chutney made of fresh coriander & mint, green chillies, a garlic clove, black salt and yogurt. I do not know why some of the South Asian restaurants or Catering Services add an artificial food colouring to it. It is not required at all. Last week on Thursday, Friday & Saturday there was a kind of food fair at home... I totally forgot that the man of the house will be travelling on Sunday afternoon. I could not afford the mutton to freeze for another week ... the plan was to have a Kabuli Pulao and Kachori with a fish stuffing back to back over the weekend. He does get angry with his wife being so nagging .... but then when I tell him the stories of "all perfect, too much in love" husband & wife stories in social media .... he cools down. This home never have their meals in the dining table.... one eats in his room while surfing... we have it sitting in front of the television.... I tear a small piece of the stuffed bread, dip it in to the chutney.... turn to the husband and say... "people so successfully put up a good show, maintain a public facet, I never could acquire this quality".... The public is never eager to see the real you, they want "chamak-dhamak".... the reason why Bollywood can reach the heart of the masses. However, I will always remain me and take pleasure in the simple things like giggling alone watching my flowering green chilli plant or the "rokto joba" peeping out and soaking in the sunlight. I am happy about few more things... this time I successfully made a "chaltar achar"... last year it got drier. I called up the mother to enquire whether she used to boil the elephant apple or just cooked it in jaggery syrup... I followed her instructions and remember how she sunbathed jars of pickle she made of 3-4 varieties in the two major seasons. Now for at least 10 days the pickle will get a sun bath and then a homemade, spice mixture is to be added before it goes up on the blog!

Happiness is not only in each bite of FISH KACHORI but also in making your loved ones listen to you a bit. I had to say something to my brother yesterday and I am happy that I could make my stand clear to him.... that he agreed to behave.... may be his mood is fine because Kimi's performance this season is good... haha! I always tell him to bring on the good qualities he possesses ... rest are not required... neither in public nor in private! Yesterday, I did not go out for my lunch... I asked Cristine to prepare an upma... the way I prefer "jhurjhurey" .... she did so with millet &vegetables. My concern is that I just could not identify the millet variety... I bought it but Cristine had already thrown away the packet.

Me and my forgetful self will go out, get more burnt, sit on a food court and have my choice of something.... the last one is very important to me.... getting to have what I wish! No wonder, yours truly will have two kachoris / stuffed breads whenever she prepares them. My men will prefer anything be it a South Asian Bread or a sandwich or a wrap with this spice laden fish filling than a very authentic Bengali bony fish curry. I do feel sad, very much so when that very enthusiasm of sighting anything that is authentic & say primitively Bengali turns into ashes when they do not enjoy having dishes like "batabuti, chocchori, shukto, chechki, ghyat" ..... However, my taste bud is turning into that of the primitive, family veterans'.... so I will cook them for myself. They are definitely a keep for those like me... who even if stationed in Iceland will manage "shutkir bhorta to sheem bata to laupatai mora kechki maacher bora" in her kitchen... At 48, I am at large into the shoes of the family veterans.... it was inevitable perhaps!

INGREDIENTS FOR FISH STUFFING :

ANY FIRM WHITE FISH FILLET : 500GM
SLICED ONION : 1SMALL TEA CUP [WASHED]
MINCED GARLIC : 1TBSP [WASHED]
MINCED GINGER : 1TSP [WASHED]
CHOPPED FRESH CORIANDER : 1SMALL TEA CUP [WASHED]
CHOPPED GREEN CHILLI : 11/2-2TBSP [ADJUST]
RED CHILLI POWDER : 1TSP
GARAM MASALA POWDER : 1TSP
TURMERIC POWDER : 1/2TSP
LEMON JUICE : 1/4SMALL CUP
SALT : AS REQUIRED
CUMIN SEED : 1/2TSP
OIL : 4TBSP

INGREDIENTS FOR THE DOUGH :

REFINED FLOUR : 2 COFFEE MUG
SEMOLINA : 1/2 MEDIUM TEA CUP
GHEE / CLARIFIED BUTTER : 2TBSP
SALT : AS REQUIRED

WHAT WE NEED FINALLY :

THE DOUGH
THE FISH FILLING
OIL : 150GM

PROCEDURE :

Let us prepare the fish filling first.

I washed the fillets and marinated with a pinch of salt and the lemon juice for an hour.

I drained the marinade and washed the fish again. I microwaved it at high for 4-5 minutes adding a big cup of water and a little salt. Once cold, I drained the water.

I heated 4tbsp oil in a wok and tempered it with cumin seeds, minced ginger & garlic, chopped green chillies, then stirred it for 1/2 a minute.

Then I added the sliced onion and fried until brown. Thereafter we need to add the boiled fish, fold in well and just break into smaller pieces with the back of your ladle.

After stirring the content for 2-3 minutes at medium heat, we will add the turmeric powder, red chilli powder, garam masala and fold in well.

Let us stir for 2-3 minutes and add the chopped coriander, adjust the salt. Fold in very well and stir for another 2-3 minutes. We are done... let it cool.

Now the dough for the kachori / stuffed bread!

Take all the ingredients mentioned for the making of the dough on a bowl and rub well for 2 minutes.

Add warm water little by little and keep kneading. It may take some 8-10 minutes to get the desired soft, pillowy dough.

Cover it for 15-20 minutes. Remove cover. Tear off small portions and smoothen in between you palms.

Make a hollow and add some filling with a spoon.

Close it properly so that there is no possibility of the filling to ooze out.

Flatten softly in between your palms. They should be ready to fry.

I missed to click the pictures of frying them... was too eager to have them may be. Okay, know that they will not fluff up much as we have not rolled them thinner. They taste amazing when had fresh & hot. Reheating may cause them to get soggy!

I thought I will stay away from the social media today.... keeping an eye on it means more of food fair.... which I am not supposed to have on this day .... I do not have any problem following a ritual or a family tradition if the prejudiced me thinks that it may bring good health, good luck for my loved ones. I am a believer but moderate in line with time... I cannot talk "tetrish koti deb-debi" all the time like my mother or her mother, cross the Ganges early morning when the flu virus is still there inside the body. Until 2017, on this particular day the mother would take a holy dip in the Ganges religiously... Even if I had got married to a person living in Dankuni or Barrackpore, I would not have travelled to Dakshineshwar or to the Ganges everyday! Oho! with the mention of Dankuni, some fresh memories popped up.... although today I am only supposed to pray for my husband .... and only, only, only dive at his feet.... However, one need not go by my words or innocent looks.... my intents are not so healthy... I have a tendency to fall for every other person [read males] now and then.... When I was dating the hubby "pyangla T".... who used to sail for 9-10 months... I fell for a guy who might have stayed somewhere in the Dankuni section.... did a change over in Dum Dum and travelled with us to Barasat that housed a number of important Government Offices. He was quite handsome, a WBCS officer.... how I knew this? Okay he used to sit beside a Poonam Dillon look alike .... also a WBCS officer .... may be his colleague cum friend... I used to overhear their conversation.... Like any normal girl of 22-23, I was overwhelmed at how this handsome, well placed guy keeps eyeing me with an equally well placed Poonam Dhillon sitting beside him.... awwww.... I was bowled over you know readers! I thought then as I am all about I, me, myself.... this WBCS officer will finally own a flat in Kolkata and take me to my dream destination within India... say the Kumayun Range once a year or to Europe once in a blue moon while the master mariner will get me on a world tour... if not every year but every two years ... "isko pakar kaske".... You see, failures like me will always be calculative with life and be jealous of the fairer crowd .... we have nothing else to do... if you are like me... you will not deny who you actually are. I have seen how two beautiful girls tore off each other in private, but in public they behaved like two sisters.... I know someone who considered herself the best among the beautiful girls until few years back.... if all of a sudden she has become too generous .... even if it is a public eyewash ... its a welcome move. Considering the West Bengal scenario which till date is liberal compared to the rest of South Asia, good looking boys and girls get too much of adulation, attention since childhood... teen hood is not the age to handle it... they slip off! Some change.... get in control with very good examples right in front.... may be a sibling while others cannot handle it rest of their life... with age they just maintain an image in public. I will always remain that teen jealous, poor girl who if had a little bit of self-respect for herself would have done something fruitful in life. Anyway, the above is for those who were sincerely seeking some match making.... some known people of mine have a very long & beautiful nose to poke in unknown areas... they call themselves social media giants .... "chunoputis" like me has to facilitate the match making at any cost..... Anyway, this is not the right day for all these discussions but I have kept a fast, nothing as such to do except for the wish to share a fast friendly recipe for the readers which is healthy too... This KODO MILLET WITH COCONUT & DRY FRUITS is a way of driving off the guilt of eyeing multiple men and telling the husband see this foodie will have a one time meal today after 7 pm.... that too without a "kanchalanka and noon".... penance man.... I will do so long I can... earlier I used to share the pictures too.... I do not find it necessary now ... may be because it feels bad that the mother cannot do it anymore.... may be because I need to sever certain ties and get the interested candidates to some matchmaking. If you have a big space inside, you can keep anyone there without any interference. No one asked me for a matchmaking ... but will do in greater interest of the society? ... no social media! However, I may continue telling the husband that the WBCS officer was a better bet... I felt he was "norom and would chomkofy at my gorom".... the husband is not a material who I can crack.... I do not know about other girls...

I am dumping my space with rubbish because it is becoming more of my habit these days..... specially today I do not have much to do. If I go out for a walk, I will feel thirsty, if I go for swimming I may gobble water.... it is the best day to lie down on the couch with a book. I have nothing to cook today as the mother categorically told not to eat anything but fruits and sago.... when will Bengalis be able to break a fast with "sabudana r bora".... The muslims do it for a month. As per the norms, I was supposed to keep "sangjom" yesterday and eat vegetarian tomorrow too.... I cannot follow that strict regime, could assure my mother only of today.... I will start my day tomorrow with tea and "elaichi toast biscuit".... Yesterday, we went to the Indian supermarket only to find that some packets are claiming puff pastry as bakarkhani...... one packet claims coconut cookies as nankhatai... so know your food and your preferences. The husband does not believe in any ritual but I told Cristine to pack their lunch boxes with potato sandwich... and do some parathas for dinner... her ma'am cannot have "bhaat-ruti" today, she is just in with "phool-belpata-bonde-jilipi".... when will the sun set? Do you see a 16 year old foodie in me? I want to be remembered as this... rest I will do the matchmaking for you... make it sure you keep me out of your periphery... I do not want your mercy, attention anything.... I advertently wish to avoid certain ghettos in this island.... the reason why I never took my blog to the people here. I do not have the greed or ability or the wish or the looks or the persona to be surrounded by praisers at all times... it causes me irritation... I believe in few, genuine "mutual admirations"..... In fact looking forward to an even quieter person gracing our home for lunch tomorrow whose entrepreneurship I respect. Off course, I will not serve KODO MILLETS WITH COCONUT & DRY FRUITS to the guest but the person is on diet.... did keto and lost 16 kg in 8 months, requested me to cook in less oil, no potato or sugary dishes. This is like asking a crocodile not to come to the shore where you placed some fresh meat. I cannot cook today, I have planned some quick recipes with prawns, chicken, fish, the Chennai cauliflower that I got from the Bangladeshi store yesterday.... Why I bought them when I know that the season for cauliflower is already over in India?... Nail it, Nail it folks.... well... they had good amount of leaves... will do a "kopipata bata" for myself.... if not with rice, I will have it with millets. With a wife as this, you know no husband will come home by 7:30 pm today on her request... so she will have her share of jilipi once she is done with the prayer. I promise I will have more of millets than rice henceforth. I do not believe in all that wiki says... sincerely willing to meet a dietician soon... I do not go fearing that the foodie me cannot sustain the chart for long... how is it possible for the one who loves to cook and eat. Even today's share is based on my love for "shabu makha" or "muri narkol".... The ghee fried fresh, grated coconut has an heavenly aroma... I just cannot have bland food... The diabetic me has lessened the amount of sugar than it has been mentioned below.

INGREDIENTS :

KODO MILLET : 1SMALL TEA CUP
SHREDDED COCONUT : 1MEDIUM TEA CUP
SUGAR : 1TSP + 1TBSP
GREEN CARDAMOM POWDER : 1/4TSP
GREEN CARDAMOM : 2
CHOPPED DRIED FIG, PISTACHIO, WALNUT TO GARNISH!
GHEE : 2TBSP + 2TSP

PROCEDURE :

I did not even wash the kodo millet so excited I had been. There is no possibility of it to put a check on my ever increasing weight.... I will have my jilipi.

Heat 2tbsp ghee / clarified butter and add the 2 cardamoms tearing a bit.

As you get the aroma, add the shredded coconut and fry until brown. Take out to use later.

Add 2tsp ghee in to the same wok. Add the kodo millet and roast well. Add water little by little and keep stirring. As the content gets near double, add the sugar and the green cardamom powder. Fold in well.

Add half of the fried coconut and mix well. Transfer to a bowl.

We have already microwaved some pistachio & walnuts and chopped them. Garnish the content with the rest of the fried coconut and chopped dry fruits.

Have it warm with tea / coffee!

I remember this was made one evening last November when the husband was travelling. Thereafter, in these three months I have not done it. Today, at this moment looking at my refrigerator, I feel the need to do it again.... this will go on now.... the surplus of food.... I have decided to call in few guests in the next two months... I do not have enough space to accommodate or cook for more than 10 people at the moment... When the husband told me last night that he will not be carrying lunch box today, he looked seemingly happy.... why... aww they decided on a full Japanese official lunch today. I do not know why that "seemingly happy" expression pisses me off... the fresh fights start... "what will I do with so much of food?".... "that is your problem wife... I have a work life".... and it continues a day long?... not possible as the clever husband will not let it continue... he will not receive my phone for the entire day, will come back home around 9:30pm.... by then "ghum pari" is partially in control of me and all my senses say "do not be silly... you have to push 3-4 items into his 'xs' sized stomach".... So, this is the scenario at this home... I cannot stop cooking, the husband is not a foodie, I am a foodie but a diabetic, Cristine is on diet, the son loves food but of his choice but never is an over eater that his mother was. The situation is truly grave.... I had guests last Friday... I cooked few dishes as I love treating my guests, The earlier bought "potols" were getting spoilt... so I cooked those and an egg poach curry last Saturday, we went to the Indian super market last Sunday so I had to pack some biryani for our Sunday lunch in spite of a fully stacked rack in the refrigerator, I had a guest yesterday who I would not serve the leftovers and I have guests on coming Saturday. The refrigerator some see on our living room cannot be stacked, I use it only when I have special prayer meets at home. I think I need to prepare a VEGETARIAN POROTA WITH LEFTOVERS by Friday evening or a "bubble & squeak?".....

I was very skeptical about using these pictures for this recipe.... It tasted very well no doubt about it but the problem was elsewhere... the addition of the boiled potato made the dough super soft... I was finding it difficult to roll it... Do you think I had to cook the mixture to dry it before adding it to the dough? What I used was some left over cabbage, spinach and pumpkin. To it, I added chopped coriander, sliced onions, a boiled potato, salt & freshly ground black pepper... P... the sailor man at this home does not eat the above mentioned vegetables unless I mash them with dal ... but ate three porotas / South Asian flatbreads in five minutes with some sauce and not pickle. I do not know when I will blog on the "jolpai er achar".... today I will add freshly ground spices to the "chaltar achar".... my brothers from one of the Bangladeshi shops has called me end of this month to collect the "topa kul".... so this season will be all homemade 'achar.' There is not a single bori at home, I need to prepare some soon. At the moment, I am willing to finish it off quickly.... there are two reasons... I am playing with 5 Turkish Alloy sets and 2 silver earrings since yesterday, that single piece is a gift from my yesterday's guest.

Secondly, I need to run to the parlour for a touch up on my almost grey hair.... Cristine is too tired assisting me in the kitchen.... then I will savour that... the pleasure of sitting on a food court and enjoying food.... I am craving for some noodles on a spicy broth with everything thrown in.... prawns, meat balls, eggs, greens... I love the spicy Thai styles. Its no exercise time of the month that is signalling that I may attain menopause very soon... my state of mind is that "hobi to ho, khamoka jhuliye rakhish na".... The good news is that the expert, swimming coach Joe will start training us on 'free style" from coming Saturday morning.... the height of hope is treating Joe with homemade porotas like this VEGETARIAN POROTA WITH LEFTOVERS.

INGREDIENTS :

ANY KIND OF LEFTOVER VEGETABLES OR DAL... I USED DISHES WITH CABBAGE, PUMPKIN AND SPINACH
WHOLE WHEAT FLOUR : 1/2COFFEE MUG
REFINED FLOUR : 11/2COFFEE MUG
CHOPPED CORIANDER : A BOWLFUL [WASHED]
SLICED ONION : 3-4 TBSP [PEELED, TWO ENDS DISCARDED, WASHED, SLICED]
BOILED POTATO : 1 [PEELED, WASHED, MASHED]
BLACK PEPPER POWDER : 1TSP
CAROM SEED : 1TSP
CHOPPED GREEN CHILLI : 2
SALT : AS REQUIRED
OIL OR GHEE : 2TSP FOR EACH FLAT BREAD

PROCEDURE :

Below are the vegetables I used.

Below are the chopped coriander & green chillies, sliced onion... all washed.

The boiled potato is ready to be mashed.

Take the two flours, very little salt and all the rest of the ingredients except the oil or ghee on a bowl. Mash the potato there itself.

Knead well without using water, else you have to prepare 'golaruti.'

Tear out portions and roll into desired shapes.

Gently place on a hot griddle.... cook both sides well [shyeka ingrijita eei muhurtey bhule jacchi, idir moto ingraji zanina ami]... Anyway, add 2tsp oil and fry both sides well. [epith opith bhajo bhalo korey]

Eat them fresh & hot with choice of your pickle, sauces and yes, salad!

When I planned this rice dish earlier yesterday, I did not think it will be so liked by the family.... Mumma, son and Cristine liked.... the Babai hardly appreciates any of my dishes! How do I know that the son enjoyed it? Okay, it was a vegetarian meal yesterday night, that he finished off his plate in minutes proves my point. Plain rice unless served with a meat curry or prawn curry or "dal & bhajabhuji".... is totally unwelcome by the men. If I look back not too far but to the past week, I can see myself at the wet market or at the supermarket most of the time and thereafter cooking all the time... This is not a complain, I enjoy doing so.... In such a scenario, when some constantly take a dig at you for been a sit at home or speaking your mind, you should do more of what you enjoy.... In my case it is wandering alone, eating and cooking. Inspired by the husband-wife memorable love stories featured in social media, I got so inspired, so much that I could not stop myself from clicking my husband together with the variety of food I ate yesterday. He perhaps was tired, could not make it to the office... was sleeping all day... so me and Cristine reheated and ate the porotas we packed for his lunch box in the morning. I made four fresh ones for him around 2pm [he did not ask for it, mind it] enough of love shown for the day... now move on, he does not buy me gold every month... I had one porota with a piece of potol around 3pm as I had a bowl of chia with yogurt around 11:30 am yesterday.... I gorge on food at a gap of 2 hours or so, if possible will change it to a 15 minutes of gap. I was so desperately trying to use up the leftovers yesterday that I mixed them all, shaped into smaller pieces and grilled before serving it with the COCONUT RICE WITH TOFU & MUSHROOM ... While I am writing this post, I prepared some luchi to clear off the the black chana curry I had prepared last Tuesday... I have guests tomorrow for whom I will start cooking fresh from today. How could not I have one with the morning coffee? I do not mind if anyone calls me an obese. Since childhood... each one of my family members ... from mani to mashimoni to mamas & kakus.... each one of them made fun of my tummy.... neither my friends at school and college did say anything that could hurt me... okay, some may have avoided keeping contact with me fearing deeper involvement.... thats perfect man... every one has a choice... that the hurt will bleed for life is also true. My mashimoni & Bu would always point their fingers at the sleeping me and tell our mother.... "see when L lies down on the bed, her tummy sleeps beside her"... I never took it as an insult, ate more .... Now a days I see people make an issue out of everything.... she called me fat... he called me catty... creating more jobs for counsellors! Like, I am a catty woman... failures tend to be so.... whats the big deal about it?

I love preparing luchi, more so when not a single one spoils. Oh yes! our mother was called the luchi specialist in our DumDum neighbourhood. She used to fry and serve hot to about 30-35 littler guests on our birthdays. There were no one to help? There were at least 4-5 but the mother did not allow.... I am not that extreme because I see cooking experts around me. However like her, I also do not like anyone interfering in my kitchen except for Cristine. I have a lunch invitation today in a cosy home with two big balconies having a couple of greens... so will enjoy! It takes some 35 minutes 60 seconds to cross the road, take an MRT, change over midway and reach the destination.... but no... Ipsita has to drive! Anyway, since its Ipsita.... there is no tendency of a show off here... so I agreed! I prepared two horrible breads yesterday, one to be taken to that home.... whether they play "lofalufi"with it or have it with butter & jam is their problem. So, you know I have to wrap up sharing the recipe of COCONUT RICE WITH TOFU & MUSHROOM .... I will take a shower, put on some sunscreen, dab some translucent powder, eye kohl, lipliner & "lipistick".... wear a cosy cotton dress and set off in a chauffeur driven car... I do believe in some kind of minimal make up.... unlike Nishi who may not have done some clipping on her teeth in time but she visits UK & USA as a guest lecturer on UGC grant. Had there be any possibility of getting my teen hood back.... anytime I would want to follow the footsteps of Nishi Pulugurtha and her likes ... I would not have been able to visit places but yes, could have become permanent by now at that Bagula college and buy sarees from Shantipur every other day... my 70 up mother visits Shantipur to buy saree. If by any chance you get to meet Nishi at the Bahargaon.... sit with her to savour my COCONUT RICE WITH TOFU & MUSHROOM without the fear of getting caught in my not so good looking hands... at this age one should not fear that. Do not fear of an 'I' either... the excellent chef seems to me a big "no" to apartheid that is still hiding inside the majority of us... 'I' stands for a struggle.... 'I' have every right to wear a black and take a selfie! What could be the possible reparcations of this post? Nishi may change her profile picture promising never to stand under a tree while at Shantiniketan, Prama Bhattacharya may share a picture sitting under a tree in her "kochkano, ghemo sutir saree"... while some other will show how flawlessly beautiful they are sharing more of selfies.... as if physical beauty is the best thing to have in this world. By the way, the flowery table mat you see is a gift, so it is unlikely that I have bought it under the influence of any tweet... stay cool babes! Coming to food, I totally forgot to buy the five spices I thought I will use in the rice dish, neither the hoisin sauce... Then, I managed with cinnamon-cloves-black pepper-fennel powders, crushed star anise, etc..... You see this "bhaater Oriental" tasted well... I love button mushroom, tofu if marinated and fried taste good if not awesome .... Had I have owned a food stall here, my rice dishes would have been like this.... If its not a royal dish... I do not bother the breakage of few grains.... if its cooked in coconut milk sans any use of water, there will be no straining... the rice will remain covered for sometime to get cooked in the steam and then frying them with the rest of the ingredients will cause some breakage... I am not an expert chef... but do not allow this in a biryani! The ingredients were quite a few but the procedure was so relaxing... no prolonged cooking either!

INGREDIENTS :

Rice : 1coffee mug [I used Basmati]
Button Mushroom : 10-12 [soaked in hot water for 1/2 an hour, rubbed with salt]
Tofu : 50gm [cut into smaller cubes, marinated in black pepper & salt, fried]
Coconut Milk : 2coffee mug or little more if required
Onion : 2 medium [cubed]
Garlic : 1tbsp [minced]
Ginger : 1tsp [minced]
Chilli Padi : 2 [chopped]
Spring Onion : 2-3tbsp [minced]
Curry Leaf : 8-10
Star Anise : 2
Cinnamon Powder : 1/2tsp
Fennel Powder : 1/2tsp
Clove Powder : 3-4pinch
Black Pepper Powder : 1/4tsp
Soy Sauce : 2tbsp
Salt : As Required
Oil : 3tbsp

PROCEDURE :

I soaked the rice in water for an hour, washed and strained it.

I have put for boil the coconut milk adding a bit of salt.

As the milk comes to boil, we will add the rice.

Let it cook half covered until the milk dries up. Switch off at this point. Keep covered for the rice to cook in steam.

I had sauces and spice powders ready... I forgot to buy the five spice powder... so crushed the two star-anise.

I had chopped and washed the necessary ingredients and fried the tofu pieces.

In the same oil in which I fried the tofu, I added the crushed star anise, minced ginger and garlic. I stirred it for 2 minutes.

I added the chopped chilli padi and curry leaves now .and stirred for 1/2 a minute.

I added the button mushrooms and onion cubes thereafter, and lightly stirred for 2 minutes.

I added the soy sauce now and folded in well. Thereafter I added the fried tofu pieces and stirred gently.

I love how the expert chefs take the wok off the high flame and shake while cooking oriental. I cannot, similar kinds should follow this recipe.

Add 1/2 of the chopped green onions now and fold in well.

Add the rice now and fold in well with two ladles... the mix and stir will take 3-4 minutes.

Transfer to a bowl, garnish with the rest of the chopped greens. Enjoy with any choice of sides... I had to use up the excess of stored food!

Until yesterday morning, I knew that I will blog on a mutton dish which is long due... I sincerely thought of blogging on some mutton & fish dishes this week.... Then, destiny have never cared for human desires and plans ... it enjoys the ultimate pleasure of free thinking while writing our future. The reason why the senior at this home do not plan much ahead except for doing some good savings for our future. I feel even an atheist like my husband cannot bypass something called destiny. The morning started off well when I expressed my desire to accompany the men to the junior's fencing class... I wished to witness his progress and also drive back home. I think my driving license is getting to be useless... I never can manoeuvre alone... one who sits beside to navigate will definitely find it stressful & boring at one point. I am so averse to technology that I am hating to operate the husband's new muse .... I hate anything that requires my brain to work. Specially, if you are living in a nation where a bus stop or an MRT station is at your doorstep, a minimart & a food court every 100 metres, you need not take such headaches. With that stress working on me yesterday, I again fell ill when the news of the death of a family member arrived while I was still driving. The death is age related, but when it concerns your own.... any death is considered untimely. The eldest of the husband's maternal uncle died earlier yesterday and I am still gathering enough courage to call my favourite "boromami".... The couple with about 15-20 years of age gap were mentally close to each other.... I know how boromami will miss "aww Kalyani" now onwards. It was this couple who had shown much love to the newly wed bride... that is me some 21 years back and say in public that I am too soft natured to sustain the temperament of his sister, that I need a separate home for myself. Their youngest sister does not understand or know that every human has something called self respect & privacy, that one needs to respect boundaries ... she definitely is broken today but my calls will go to the father-in-law.... he always tried to balance both sides which is tough! In such a scenario, it is not possible to go ahead with a mutton share.... LEBUPATA DIYE KANCHA BIULI O MUCHMUCHE ALOOBHAJA is the need of the hour.

The bereaved family I am talking of eats 4-5 kinds of fritters with "dal, aloosheddo, shosha-tomato-peyaz kuchi" for their dinner.... me and the husband's sister used to yearn so much for that kind of dinner that we wished to be present at that home every night. You see, in a big joint family depending solely on a not so flourishing business, it is not possible to have fish & meat at every meal of the day. I keep telling everyone around that my tastebud is turning like that of the family veterans... a "kancha tel diye sheemsheddo, dal" with a "maach bhaja" or omelette can be my most loved dinner these days.... I definitely cannot have a big bowl of mac-n-cheese anymore... however, a chilled salad with pasta is welcome if not always but weekly once. Yes, I have inherited the tastebud of the family veterans although I keep shouting at the mother... "chele-meyeke koley niye dol diley tara konodin social responsibility nitty shekhena, ami shikhechi shoshurbari theke".... she makes an issue out of everything when it concerns her son & daughter... I just told her that I have developed a pain on the left side of my neck to half of the back.... that she had to relay to the entire family tree. The brother was asking me about my health yesterday, I scolded him on his repulsion towards taking any social responsibility.... on his wrong take on life limiting his care & love to his parents, sister-her immediate family, wife obviously.... good that mutton is not going up today.... but how can I deny that we both demanded a platter like this LEBUPATA DIYE KANCHA BIULI O MUCHMUCHE ALOOBHAJA every Thursday... the darkest day of the week to the two youngsters being an all vegetarian day! I thought of a "dhonepata bata sheem" today .... that also can wait for a week like mutton... someone inside whispered not to go spicy at the moment. The youngsters are my preferred choice.... with age, we start developing complications. Like I hear there is some buzz doing the rounds that we still do not have our own home in the island while my cousin 10-15 years younger than me... Arushi Sen, got their new, spacious home in Boston may be... I do not take interest in the geography of that big country.... She is my sister and we will not be jealous of her... just wondering why those living in a "andhakup" do not consider the differential situation in the two countries... one is vast with open lands to offer at decent prices... while this is the world's most expensive island whose recent rules limit the buying power of the foreigners... we are not a big business house! Hopefully, my sister does not have a problem with us living in a 1150sq.ft. of a rented space. Since I am one T's wife of 21 years, I will not be jealous of her, although I do have the wish to own a home here! What is it like to be T's wife and HKD's daughter? I have never seen my father complaining or taking a dig at anyone or not been able to be happy to see anyone else's happiness or doing negative criticism .... As of T.... that one liner works... "S, I married you because I found you different than the usual".... that this home will not discuss people or poke their nose in other homes! His influence does work on me, more so as I am aging... the wisdom that I have gathered tries to keep my mother in track and tell her straight on face that keep other's kids in your heart too.... I doubt if the rest of my gang of siblings does this exercise or not. Anyway, I will keep myself above all these pettiness and share a very Bengali style combo meal for my readers and friends. This may not be authentic... this particular potato fry is made popular by the Bengali "nemontonno baris".... so the credit goes to the caterers... Urad / Biulir Dal is common among us.... although considered as the "edeshio der dal".... it had been popular in my side of the very "Bangal" family.... I remember a little girl having a soul satisfying meal with "mash kolai er dal & dim bhora koi".... served in a 'kolai or kansharer er thala".... since I do not get my kind of fish here... fresh & jumping jack kinds... I savour them in Instagram streams and cook "kopipata bata" for myself to have instead of an omelette. The "muchmuche aloo bhaja" can be had as an accompaniment with your evening boozes. It can be done in bulk and stored in containers for a week. The combo meal of potato fries and the light urad dal goes well with rice, it is a tribute to the departed soul of the husband's eldest maternal uncle.... our "boromamu".... the elderly ladies of his home cut potatoes into this thin strips with a "boti" while Cristine used a shredder to get it ready for me. We can have it everyday but I love getting clicked, so I should be able to fit within a frame. The only technic we should follow while deep frying the shredded potato is constantly separating them stirring well. We also must take them off in time without waiting for them to turn brown... So do not call or receive any phone while at work. I made it so clear to people on my apathy to long chats over phone or WhatsApp.... so they do not. I think it is my dislike to discuss people and the lethargy to hold the phone without a genuine reason that is at work here. I do not even entertain the mother who does try to tell which corner of her steps did 'Shiprer Maa' forget to mop and how her world came crashing down at this error caused by the later.... who is working at my parental home for 18 years... do not know how! Let the mother continue to crib inspite of living a very good life, while I insist that Bengalis have their dal / lentil curry soupy and enjoy the thick, creamy, buttery or spicy dal in the restaurant.

I still have some funda to give to some, read it at the end ! In all probability, I can read some of your minds to some extent.

INGREDIENTS : [FOR THE LIGHT URAD DAL]

BIULI / URAD DAL : 1SMALL TEACUP
LEMON LEAF : 3-4
LEMON : 2-3 [ SLICED ROUND]
GREEN CHILLI : 2[SLITTED]
RED CHILLI : 2
CUMIN SEED : 2-3PINCH
FENNEL SEED : 1/2TSP
BAY LEAF : 1
TURMERIC POWDER : 1/4TSP
SALT : AS REQUIRED
GHEE : 2 TSP [OPTIONAL]
OIL : 1TBSP [I USED MUSTARD OIL]

INGREDIENTS : [FOR THE CRISPY POTATO FRY]

POTATO : 2BIG SIZED
SALT : AS REQUIRED
TURMERIC POWDER : 1/4TSP
RAW PEANUT : 1TBSP [WITH SKIN ACTUALLY]
CURRY LEAF : 10-12
OIL : TO DEEP FRY [RESERVE THE EXCESS FOR 1 MORE USE BUT]

PROCEDURE :

Let us prepare the lentil curry first.

Wash and soak the dal in hot water for an hour. I wished for a a light, soupy texture, so boiled it in a heavy bottomed vessel for 1/2 an hour adding 2-3 coffee mugs of water, salt & little turmeric.

Heat the oil in a wok, temper it with a bayleaf, cumin & fennel seeds, dry red chillies.

Add the boiled urad dal, to it 2 coffee mugs of water.

Increase the heat to medium and let it come to boil.

Once it has boiled for 3-4 minutes, add the washed slitted green chillies and the lemon leaves.

Boil it for 2 minutes more. Take down and pour it on a serving bowl. Garnish with the ghee and lemon slices.

I was off dal for a day and something got amiss... I cannot think of a keto diet which otherwise works.

For the crispy potato fries, this is what we do!

Some in the family cut the potato this thin with a "boti".... I have never learnt to use it. Cristine shredded it for me in a manual shredder. Usually she does it in general. Since I have decided to blog on it... I did it... more so because a single dark brown one will jeopardise my plans, I will lose temper and throw tantrums at the girl, what I blog on should be cooked by me.

Wash the potato after peeling. Shred to thin strips and wash again. Soak for 1/2 an hour dipped in slightly salted water.

Drain the water, add little turmeric & salt.

Heat the oil, switch off gas. Add and fry the washed & dried curry leaves for a nano second?... no 20 seconds may be. Take out.

Switch on gas, once hot do fry the raw peanuts... I did not have the on skin ones. Take out after 1/2 a minute or one.

Squeeze and discard the marinade totally. Take little amount of the shredded potato and add to the oil. It should be able to play around in the oil and we have to facilitate it stirring and separating the strips continuously all through.

Just when they start to get golden brown & crisp, take them out. I cannot give you the time taken.... We will wear progressive glasses and also be able to see when it is to be taken out.

This remains crisp for days even after refrigerating sans the nuts may be. So, you can do it in bulk and store.

Yes, I wish to prepare and supply "bori, achar, aloo bhaja" islandwide... would have done it if we have relocated back in India... but I enjoy the NRI life... can sacrifice it only in case of Mumbai.... that is when the husband says that you revelled at the Water Kingdom in Borivli when you did not see Sentosa. I cannot get you a home in Bandra, neither can go and live in Virar... same living cost with lesser amount of salary. "apna island is the best ama".... You see I speak my mind... not the kind who regret some decisions and start the slogan "mera gaon mera desh".... if the dollar you have earned does not tally with the rupee you are earning now or the position is not that great to compensate the lack of the green notes .... stay with the dollars until your retirement... I can see your regret and feel sorry about it... have your favourite meal with me... and fly high wherever it is possible... there is no wrong in it, you can still wear a Bengali heart.

Had he being alive today, they would have completed 50 years of being together ... 1969 till date makes so?... you all know my mathematical ability... Again destiny had some other plans, he too was in a hurry to experience heaven... sans the nagging wife... which means unlimited bridge card games and chat without any interference! Wherever he is, he is happy. On this day, the two siblings did arrange for a little bit of special something than normal for the two incompatible persons who gifted us a good life. We never celebrated their birthdays until the brother's wife Bidisha started with the ritual. Let us move now with a note to some who keep sharing memories in social media... specially of the deceased... doing so, you are creating a fear on the minds of the aged people who are still alive. So, you know the importance of this date in the sibling duo's life! Until my marriage, I used to bake a simple cake for them.... thereafter it lessened because my mother-in-law considered me their "personal property" and told straight on my face that I should stop doing "mya mya" all the time... the more she spoke ill of my own, the more I got distanced from her! Hello! dear feminists, before axing on the entire male kind, change the mind set of such women.... I am pretty sure my maa[in law always] does not tell her daughter to sacrifice everything to keep her in-laws better... had the case been so.... I may have made an attempt to make some peace with her....

Yesterday, once back from a long brisk walk, all of a sudden I remembered that I forgot to wish one Partha Dey on his birthday... 9th March! I messaged him forgetting that he must be at office... In fact, there was a time when he stayed in office until 11pm ... those who do "doshta-panchta apish"... they hardly grow... retire at the same stage where they had joined... this off course is a personal choice based on one's priority... Did Partha ignore my message or answered showing off how busy he is ... and why not? he is one among the top brass of a bank in Mumbai and works in close coordination with the government. However, he does not speak to me the way he may talk to one Chanda Kochar! T told me not to call him in office hours... his job is different... Totally oblivious of that, I asked "jonmodiney ki kheli?".... His prompt answer was "ekta choto restaurant e idli-dosa".... I so giggled, so much and said... "T will start crying listening to this development".... and the food talk went on without making me feel down with any kind of big lectures... What was surprising was that his super woman wife did not cook 10 dishes way back from work on his birthday. I told you na of a Madhuchanda Dey Ghosh who is a Jadavpur university's alumnus... a rank holder and learnt to prepare 'ruti' at age 12. She did wish all on 8th March but used to prepare dinner for Partha around 9pm back from work ... Partha does not know the way to the kitchen or how to use a toilet brush.... he will never lose his focus... their marriage talks started with Partha saying "my career comes first".... I call it the marriage of the century... two equally intelligent brains getting together and making a good life for 20 years.... possible... possible .... because of... of... "Chutu".... I remember... back in 1998... I met her for the first time in front of Eros, Mumbai.... and was too unwilling... I told the husband, she is such a class you say and look at me... all your friends' wives either have physical beauty or they are a Madhuchanda! Till date I do not have anything to rave about myself... Although the husband's and mine wave lengths does not match at all, we spent 21 years sans any romantic drama... may be the bond got stronger years back in the Dadar area? If you have a quality... flaunt it... [ o chyamra-chemri tomago hokoldirey koitiyasi.... jama khuley felar modhya ki amon krititto achey... pragaitihashik jugey firey jete chaina to].... Yes, I have always revered Chutu kind of girls since childhood, unfortunately never worked towards being one.

Anyone else who deserves this one from my no fancy cake series.... EGG FREE COFFEE CAKE TOPPED WITH CREAM & PISTACHIO?... [choro na dukhta hai.... I meant haath dukhta hai].. I still have so much to write ..... I am really not keeping well... but neither can sit at home idle for over a week. The day before I told to myself... enough... if I cannot go for swimming, let me go for walks... I have to... back to back two days I managed nearly 9km of walks... Yesterday noon, I targetted 10km but could not. Below pictures say what I did yesterday.... I lost my way at one point and how the three fatherly kinds motivated me for a long brisk walk... If you calculate the time taken, you will call me a very poor performer... I did not participate in any running event in the past 11/2years... it was the son's boards... this & that... The motivation too left the island! The very enthusiastic, sincere runner Noopur Somani... the mother of two girls relocated to the bahargaon... may be had rented a flat next to Priyanka Chopra or at the other side of the river... "the greenest area of the vast country".... as one 'she' puts it... I say yes, your kids are the best, they live in the best city, they are best placed in life ... No, I do not get angry or put an end to the conversation.... I do not have any contact with 'her' kids but deliberately kept with 'her'.... You know why?.... because I have seen the sacrifice, the struggle to bring up the cubs... specially for one among the two... else you would have seen one "giving goragori in a kancha nordoma"..... Do not judge your kids at a tender age... their wrong tendencies or associations may get a sea change later in life and they would well know who to discard for a better life! At this home, it is not only difficult but impossible to contribute to the son's betterment... I can only crib and cry... "tor moto baba thakle chele-meyera ucchonne jai.... chele bolche private tutor rakhbo na... tui omni bolli ok... chele tarowal khele beracche... tor kono bikar nei".... I wipe my own tears because there is no one to .... I bake two fresh breads... or say "cake-bread" too and pack their lunch boxes along with a cheese-tuna-potato medley... I cannot have tuna, so had my bread with fine Darjeeling! You see my heart is placed at yesterday's dinner plate .... "bhindi sheddo, chuno maach bhaja, lau diye moong dal, shorshe dim, begun bhaja".... boiled okra is very helpful for those who have constipation.

Before I start with the recipe of the simple but yummy EGG FREE COFFEE CAKE TOPPED WITH CREAM & PISTACHIO, I would like to share my yesterday's experience at walk. I usually go for my walks in between noon and afternoon... when the wiser in the clan go to work... so the by lanes will be deserted. Ever since, my brother-in-law Anirban Dhar told me why doctors say not to go out too early for a walk.... I am at peace! He keeps on giving a lot of funda.... but this one I believed because both the brothers are athelete... the younger brother is a cricket coach in Salt Lake while he is a certified trekker... mad travellers... travels 3-4 times a year... the longest being trekking in the Himalayas in October. I like watching the photographs they share [like banta hai... deti nehi hoon].... Anyway, as I saw the old gentleman wearing my favourite black & white, I thought of treading the unknown path... the road I knew roughly was under construction... so I took the other side of the canal... I never went beyond the tunnel... tried but got very scared at one point inside it although I stay in one of the safest nation.... I was unwilling to follow back the same path... took another way beyond those government housings... the elderly handsome with black glasses helped... when I reached the known path..... another gentleman reminded me that I have a target of 10km today, I will not take a bus... I could not fulfil the target... I already had reached one of our local food courts by then and before having a lunch with some greens, eggs with bitter gourd, saucy chicken wings, orange fish... I could click two motherly figures too... The week days are like this in general to me.

I need to wrap up now... have to call the mother, off course not to remind her the date... the father-in-law too... So long I cannot swim... have to plan other ways... walking or whatever... I hate hitting the gym .... If this health condition continues... has to see the doctor.... The couple fights shall continue... "boss tor amar dikey kono kheyal nei... if I die... you have to get food from the roadside stalls everyday... radhtey to parish na"... the answer is cliched... "when will we be so lucky?".... Now, I am not like those who consider this chauvinism because I know it is not really so... do not make an issue out of everything... be normal... keep some humour alive within you... else life seems to be a dried up well. What is important is that in the making of this cake, I got confused at a point... still unable to decipher the reason .... was it adding dried coconut that made the batter look so weird? better we use moist, shredded? Anyway, finally we got a decent one to enjoy!

INGREDIENTS :

REFINED FLOUR : 1COFFEE MUG

COFFEE : 2 TBSP

COCOA POWDER : 1TBSP

BAKING POWDER : 1TSP

BAKING SODA : 1/4TSP

CONDENSED MILK : 100-150ML

SHREDDED COCONUT : 2-3TBSP [NOT DESICCATED]

OIL : 1/2 SMALL TEA CUP [MAY BE 100GM OF SOFTENED BUTTER IS A BETTER OPTION]

CINNAMON POWDER : 1TSP

NUTMEG POWDER : 1/2TSP

INGREDIENTS [FOR THE TOPPING] :

FRESH CREAM : 100ML

POWDERED SUGAR : 1TSP [I PREFER LESS SWEET]

CHOPPED PISTACHIOS TO GARNISH

PROCEDURE :

Preheat oven to 180*C.

Take a bowl & place a strainer on it. Add the refined flour, baking powder, baking soda to it and strain.

Now add the cocoa powder & strain. Thereafter, do the same with the coffee powder.

The flour mixture looks like below.

In another bowl, pour the condensed milk. Beat for say 2-3 minutes. Add the oil and beat further for 2 minutes.

Now we will add the flour mixture and shredded coconut to the liquid batter.

Something went seriously wrong here and the batter turned hard ... ace bakers will not read my cake recipes, so the problem remains a mystery. I hate gadgets in my kitchen too.

Anyway, I decided to go ahead and not waste the ingredients. I added the cinnamon & nutmeg powders and beat for another 1 minute before baking it for 35 minutes @ 180*C on my convection oven.

Once cool, I mixed together the powdered sugar & cream and spread over the cake, garnished with chopped pistachios.

It did taste well else I would not have blogged on it.

Enjoy it fresh & warm with your loved ones... increase the amount of the ingredients and prepare more if you are doing it for your friends.

I still could not add 2-3 pictures... may be later... needed an hour extra to finish... why? Ask WIFI... will not go public with it... I dislike excess of anything!

When any of my friend applaud on my innovative recipe ideas ... I humbly deny! I know that I cannot be the origin of any idea... I might have seen something somewhere, the idea absorbed then may have an influence on me later... years later. I remember how I screamed at the sight of banana fritters at Bali back in 2011.... "boss, erao amader moto kolar bora khai".... Then I discovered it in the local shops... do get it at times but cannot take the raw smell of egg in the batter. I cannot have something does not mean that I have to indulge in criticism .... The sight of a suckling pig on a plate disturbs me, should I comment nonsensical on that post? never should I.... that is what India today has become... intolerant.... West Bengal never entertained it... although some tried always. The reason why I hate any kind of radicalism ... radicals destroy mindsets, nations. I could not have been able to live in a country where women are rule bound to take along male assistants while out in the evening... I am too scared to go and live in a India after retirement where the government will have a say in what we do at home. We are Hindu, my men too know that they are Hindu but are atheists who enjoy beef.... I am prejudiced enough not to cook it at home .... in case I do it for my men.... who the hell anyone is to stop me... "set your rules in your respective homes".... that should be the wise thing to do. You see I sit idle at home, nothing fruitful as such to do... so such thoughts play around ... I am worried to see how the Indian media is totally sold out, how a majority of the Indians, very educated class has given in to radicalism... Anyway, this SUGAR FREE POWER LADOO has nothing to do with what I sit and think.... what I believe is that India is not in safe hands.... neither does it have a good alternative... at least the last 72 years of history says so. Sitting in a luxurious island, I should not give so big talks... however, on my last visit I made it a point to ride buses... may be an AC bus or at stipulated times avoiding the crowd but I did! I remember, back in January, how Swati got tensed when I was catching a 221 bus from Kankurgachi, how Chandrayee would repeatedly say... "shabdhaney jash".... I get angry... "tora amai ki bhabish?"... I regret my inability to board an over crowded train from DumDum anymore... It requires special skills and I had it! So, you will know more about "Roll No. 35's" inability to influence on who I actually am.... yet "ladoo-shadoo aaj banta hai"... that "touch is infectious".... do not make Bollywood stories out of it .... "that touch is not = shedding of this-that-everything".... not all mindsets are same.... I am not a saint but as I move forward, I am unable to get along with the maximum numbers... Unless it is a learning experience, I am unwilling to indulge in any useless talks .... uff! Mani please! I do not wish to be like you either "my home and only that, nothing else matter"..... Anyway, this particular sweet that I prepared yesterday is a keep, I am telling you that it is. I enjoy preparing desserts and have my share too. I take ideas from different food shares but very much unable to follow ditto... if I am not given freedom in the kitchen.... I cannot perform. I did come across few recipes on black sesame and peanut ladoo and thoroughly went through Master Chef Sanjeev Kapoor's Badam Barfi but did not follow any.... I decided to discard the sugar syrup part. I am a little scared now... if I am bleeding for so long... there must be a reason... if it is menopause, it is normal! If it is polyps, tumour it is not ok... will see a doctor early next week. Let me take tiny steps towards a healthier life... I cannot be on a bland diet unless a doctor enforces it on me.

The initial plan was to prepare a three layered ladoo .... then lethargy crippled the idea... I had to cook the dinner too yesterday... My health hazards are not keeping me in high spirits ... I fear the smell of a hospital, the gadgets... So, I made things easier for me and for you... my readers! In the process, I used some freshly roasted peanuts and black sesame seeds, microwave made mawa, two sachets of Tropicana sugar free sweeteners, almond slices to garnish. Done within an hour, I enjoyed one guilt free too besides all those what I ate for the entire day yesterday. Around 11:30 am yesterday, I craved for a curry puff stuffed with egg, chicken & potato! ... the husband must rent a home in Khatib next.... else the wife with die soon. Around 3:30 pm... some good will prevailed and I went to the nearest food court to have some greens and sweet & sour pork.... a wiser soul would have eaten only fruits piled at home.... At night, the dinner was "kumra sheddho, dayil, ccingri".... few pictures of a blog post had to be changed!.... We had prawns for three consecutive weeks, next four weeks will not get it. Pumpkin or any boiled vegetables at this home have two different garnishes... I have it with mustard oil and green chilli while the rest have it with butter or ghee. Adding another feather to the weirdness of my husband, he eats green chilli with "jhal muri" only.

Now the question is that why am I calling it "power ladoo?".... You do not have to travel backward as far as Bengal renaissance, just take a look at the different Bengali movies of the 50's & 60's... what did the "pehelwan's".... "akhrer dada" ra ate after a workout session?... "kancha holud, gur, chine badam bhejano, chola bhejano"... When it comes to riding a camel or looking at amazing body works, I am Lalmohon Babu's sister! Anyway, you bet this homestyle sweet, SUGAR FREE POWER LADOO is done within an hour and can be eaten guilt free.... not always though. My doctors do not recommend sugar alternatives to be had on a regular basis. Shall we proceed with the super simple recipe?

'uff kaal theke maach-mangsho-moshola shob namao... dekhi pranbhorey"..... Never feel obligated unless required... but there is something called wish.... I do not bypass it most of the time!

INGREDIENT : [ FOR THE INSTANT MAWA]

POWDERED MILK : 100GM
GHEE : 2TBSP
FULL CREAM MILK : 4TBSP

INGREDIENT : [FOR THE LADOO]

THE INSTANT MAWA
BLACK SESAME SEED : 2-3TBSP [RAW]
PEANUT : 100-150GM [RAW]
GREEN CARDAMOM POWDER : 1/2TSP [FRESHLY MADE]
SUGAR FREE SACHET : 2-3 [I USED DIABETIC FRIENDLY TROPICANA]
MIXED NUTS TO GARNISH, I USED ALMOND SLICES

PROCEDURE :

We will mix together the milk powder, full cream milk and ghee.

Microwave at low for 3 minutes pausing and stirring after each minute. Our instant mawa is ready.

Switch on gas oven and place a wok on it. Add the raw peanuts and black sesame seeds on it.... keep roasting at low heat. Do it for 3-4-5 minutes or until you get a sweet, nutty aroma.

Once done, store in a bowl and let cool a bit.

When its still warm, add the roasted peanuts, black sesame seeds and the sugar free sweetener powder to a blender not meant for preparing spice powders and pastes.

Grind to a powder that will take some 2 minutes and pauses.

Transfer to a plate and add the green cardamom powder and instant mawa / semi solidified milk to it.

Now knead very well for 3-4 minutes.

My finger rings are on vacation now... Cristine saved one from going down the toilet pipe. She did most of the ladoo and opened the coconut shell for me. South East Asia do not eat "daab" in the true sense... "sash jomey kath, daab bolchey"... I feel so bad throwing off the shell after having the water... do not have a "dao"...

Sugar Free Power Ladoo is ready.

Fresh and warm will taste the best, although I had to refrigerate. You must garnish with mixed nuts before serving, I used almonds.

I call it a miracle drink and we are having it since childhood! Bael / Bengal Quince / Wood Apple has immense medicinal properties. I cannot jot down at least 10 properties of it... reasons are 2... I do not wish to believe everything of wiki... do not think that wiki knowledge is enough neither do I have the sincerity to do some homework in the library prior to this post. So, let me stick to what I have known since childhood from the hearsay & personal experience! The parents, grand parents told, "you have to eat it everyday in the season"... so we did. What I miss today is a spoonful of sugar in it. However, we get so good quality of bael / wood apple / Bengal Quince here that we hardly need to add sugar to it unless one have a very sweet tooth! I am so thankful to the Bangladeshi shops here, they really keep you rooted. One like me with a Bengali tooth would find it difficult without these stores. So, each year during the season, I would get them a couple of time... If you say so I wish to have it throughout the year, of the few things from the past my husband relish, this is one. Then, production is round the year only when something is universally accepted or popular. I think something like "bael er pana" should be made a popular health drink ... it truly helps in normalising your bowel movement. The husband is leaving home again for a week, so I had to serve it last Saturday because I know he would have it... I do not wait for him to enjoy things he does not enjoy. The son perhaps do not enjoy it... so long he has sugar free Olong & Ayataka tea, Soya Milk all day through, I do not force anything on to him.... I am not the kind who can force anything on anyone. It is tiring, it is energy consuming. I still hope that our son will someday love most of the delicacies of his root that he does not like now or I may die watching the death of Bangaliana at this home. I see so many of my generation here who do not have any idea on heirloom Bengali dishes, it is just as irritating as me not knowing the functions of a computer box. While you wonder what my head is actually filled with... "goborpora?".... I keep wondering "era ki je khichuri ranna randhe... ja kheye boro hoyeche tar chemistry janar icche porjonto hoyni eder".... So, definitely I will limit my liking towards those who manage both sides well and will like more those who have the guts to say in public "torkari diye biryani khaoar bodoley sheko bish kheye mora bhalo".... You bet when I read this in a column .... I could not stop giggling for the next few days... What should me my treat for such people?... "katlar kalia, aloo diye pathar patla jhol, murgir kosha, chingri bhora potol, fulkopi-motorshuti diye moongdal, dhokar dalna, shukta, pathar chorbir bora".... with the slogan... "esho kichu korey dekhai... kheye mori".... Since childhood, I have been told that I have a "pocha shorir"... I was / is obese, foodie, every summer I used to have sores and all these were so uncanny in a family of athletes... both parents and the brother were concerned but allowed me to eat. My once khokho & kabadi champion mother still says "shorir ta akhono jhorjhorey holona".... she has the right you know... I saw her running at the parent's meet in our school while me till date could not take part in the son's school meets.... neither the husband or the son is a sporty type. I fear targets, competitions you know.... an average is that way... My comforting message to my family is that I will stay true to my roots until my death with similar kinds like a "dudh ba doi diye bael er pana".... sometimes with a coveted twist like this DAAB ER JOL DIYE BAEL ER SHORBOT.

This thick, sweet drink is still ok but my maternal grandfather made me drink "chiroter jol" too. After few years of force feed, I refused to once in middle school. I see them too in the Bangladeshi stores... too scared to start again.... the only reason of my staggering blood sugar level is my inability to follow a proper diet chart. Too much of attachment to food is a mental disorder and why I am so unable to get over it?... the sight of food gives me so much of pleasure. Below is what we ate yesterday for lunch and what I started with this morning. There was some leftover dough from Saturday night that fetched me 7 luchis.... and how the husband gets irritated... he does not want rice and breads together... I was lazy enough not to prepare a fresh dough. There was a fight again, finally I won and made him eat both. This morning the son took Cristine made noodles in his lunch box which I had to taste and also the sugar free, plain cake that I prepared yesterday evening for the son's snack box. Now, planning a "sama chal er khichuri" for my lunch... so the "sugar er bori" is not at fault you know.

Tell me what went slightly wrong in the cake?... I think I used a bit more baking soda than required, I could make out from the smell... I may also have over beaten it that caused that wide breakage at the top... The husband left, that makes me feel lonelier... his jokes on me and his mother are what I enjoy.... Yet, I am feeling a bit lifted... I have stopped bleeding since early morning... I am really very fond of old Dr. Chang in the truest sense... his presence, his words of wisdom to his patients works like magic... He flatly told me yesterday not to worry... that he will not check me but his wife will once I get dry.... that diabetes is a silent killer but we are not a saint that we can religiously follow a stricter diet, that he loves spicy, Indian food.... of which Biryani the most. So, I can see some hope in today's bright sunny morning! Similar bright was the morning few years back when I met someone at the airport.... the elder brother kind did I meet after 30-32 years... I did not really expect any concern for my health from that person... as a teen I always feared his persona and always wished... sincerely wished that he generates his strong personality, his good vive into his sibling... it will work as a protective shield for the very soft kind.... So, when this guy told me that why I am not trying some Oriental medicine... I got surprised, eyes got wet .... Although he has a clear idea of my husband's temperament, I did not wish to say that he believes only in Allopathy. I hate arguments specially when someone is showing some concern.... Keeping my respect intact for these kinds who believe in alternative medicine, I try my hands on a "ucche sheddo".... "bhindi sheddo" or a DAAB ER JOL DIYE BAEL ER SHORBOT .... I can swear on the immediate effect of this purely natural, healthy drink that has laxative properties... so go ahead.... buy from the local market or order online... you do not have to think about the recipes.... there are a couple of around including CURRY AND SPICE to help you out. What else?... let me finish quick and go for a swim... for over one hour today, feels lighter!

INGREDIENTS :

BAEL / BENGAL QUINCE / WOOD APPLE : 1STANDARD SIZED
YOUNG COCONUT WATER : 1BIG GLASS FULL
LEMON JUICE : 3-4TBSP
SUGAR : 2TBSP [ALTERNATIVELY SUGAR FREE STEVIA]
ROSE WATER : 4-5 DROPS

PROCEDURE :

Breaking of the hard shell of the bael fruit is to be done carefully.... we do not want cracks on the floor... not at all in a rented home... neither our foreheads are the coveted surfaces... although you may wish to consider your husband's but you should not... come on... be nice.

So, just hit once on the floor.

Scoop out the flesh with help of a spoon and store on a bowl.

Cristine did it for me and I am so thankful to her. Now wash your hands with soap. Rub both palms with a sanitiser. Start squeezing and mixing with your right palm holding the bowl tight with your left.

It takes some time. Add 1/2 big cup of water and continue until it gets mashy.

Now take a strainer not meant for spices. Take a little amount and pass through the strainer, use the back of a tablespoon. The idea is to discard all the thread like fibres and seeds.

Add the sugar, coconut water, lemon juice. Stir until the sugar melts.

Set for chill.... I am turning a rustic drink onto a smoothie... so it is required. Enjoy and see the result next morning!

..... and how much satisfied I felt with the outcome of the snackers yesterday evening... I am planning it since Sunday "karon aaj amader nyarapora kaal amader dol"... We had a happy meal, only that I missed the husband who definitely would have liked it. So, it is to be done very soon again... may be next weekend. I was very hopeful about doing this dry kochuri, wanted a right kind of dough and be totally relaxed too while preparing them. So, you can see that they are not designer ones... I did what I am comfortable in... just stuffed and shaped them round. To enjoy at least four of them, we need some workouts... although it does not work that way... I am telling you it does not... After a 10.5 km of walk yesterday afternoon, I had a soul satisfying meal with "mutton curry, radish, dal, papad, bandung" at an Indo-Malaysian-Tamil joint located just at the back of our home. I like their rice meals. So, all of that pride of a long walk in the sun went into the river. I am that way but.... life is short and I cannot limit it to something I do not wish to. Like, these days I got very calculative about mingling with people... I study intents and who is how much willing to give it for me or my family ... if I am not satisfied, I prefer to be formal .... So, the happy loner me walked to her old neighbourhood yesterday.... she goes every 15 days for her eyebrows to be done. Menopause is not a concern but the super fast greying is.... Anyway, I finished my work there and did not have my favourite Bento Box at 5 dollars. Ask me why? I wished to walk back home which is not possible with a loaded stomach. Any sincere health watcher would have eaten a carb free lunch but I am the one who will cook, eat and do little cardio. Like today & tomorrow, I will swim.... its a lazy body that functions in slow motion and I am indulgent about it. The adventure was in inventing few "thoka togor er gach" on the way and tearing a branch on way back .... Handing it over to Cristine at the gate, I went for my lunch.... back home it was waiting for the son to come from the school and then starting with the preparation of KAJU KISHMISH NARKOL BHORA KHASTA KOCHURI. It was a fun project specially the thought of surprising the son with an uncanny dinner was making me happy.... did not our mother do the same for her 'petuk' daughter?.... my little brother was never a foodie as such.

Excuse me if my life, my likings resemble with any of my readers or their "beau's"..... I really do not know or that much interested in others' lives... but can understand how protective and possessive one can get on certain things... at least I am that way... I do not like sharing what I love or you can say I decide who to share with. Leave that... you cannot analyse the weird, silly nerd in me... let me carry the heavy burden called "me" alone... another 15-20 years left or may be less.... let us enjoy life. Totally believing in getting the maximum out of life, I had to have that amount of dinner yesterday, as if the "doier ghol" and the salad is going to help me out from the negative effect of a deep fried snacker.... but tomorrow is Dol / Holi.... I must think of my readers who celebrate it. This home does not play, I will pay my homage to my ladoo Gopal with some colours... thats it! How is the morning today? Coming to food again... Kodo Millet Idli went to the son's lunch box, I had to have it with my black coffee and one left over dry 'kochuri' too. Life is good!

For, the KAJU KISHMISH NARKOL BHORA KHASTA KOCHURI, we require few ingredients... some spices, shredded coconut, cashew nuts, raisins, refined flour, ghee, oil and done. I wanted to be very particular about the dough and again watched a youtube video by one Sourav from Master Chef Sanjeev Kapoor's team.... shortening of the flour with ghee is the secret key to the best textured shingara / samosa .... which I forget at times while preparing them and is left unhappy! This time I did not want bubbles on the kochuri skins. I am eager to share the recipe... oh! how divine the filling smelt... I felt like I am standing at "Ultadangar more with a thonga full of khasta kochuri from VIP Sweets?".... it has one of its biggest outlet within 200 metres of our Kolkata home... in between Arsalan & Aminia... "karey chairya karey chumu khamu kou"....

INGREDIENTS : [for the filling]

Shredded Coconut : 11/2medium tea cup
Cashew Nut : 6-7 [chopped]
Raisin : 10-12 [chopped]
Coriander Seed : 1tbsp
Cumin Seed : 1tsp
Dry Red Chilli : 2-3
Sugar : 1/2tsp
Salt : 1/4tsp
Ghee : 2tbsp

INGREDIENTS : [for the dough]

Refined Flour : 11/2 coffee mug
Ghee : 2-3 tbsp
Salt : 2-3pinch
Water : As Required

INGREDIENTS : [for the kochuri]

The Filling
The Dough
Oil to deep fry!

PROCEDURE :

Let us prepare the dough first.

Take the flour & salt in a wide mouthed bowl and mix well.

Melt the ghee and pour onto the flour. It needs to be lukewarm.

Be careful when you touch, remember it should be lukewarm and not hot.

Now mix well and keep rubbing with your right palm. Come on do not smell your fingers while at work... although the ghee smells divine.

After 3-4 minutes, it will get crumbly. Add water very little at a time and keep kneading.

It will take some 10 minutes to prepare the correct dough which needs to be harder than an usual one for 'luchi-porota'... this is important.

We will cover it with a clean towel for 20 minutes.

For the filling, we will heat 2tbsp ghee in a wok. We will add the shredded coconut to it.

After 3-4 minutes of constant stirring, it will turn light brown in colour and your kitchen will smell heaven.

Store it and let cool.

Dry roast the coriander seeds, cumin seeds, dry red chillies and grind to a coarse powder. I had previously done, cannot furnish the pictures... do not store this spice powder for more than a week... loses the aroma.

Add it to the fried coconut. Microwave the cashew nuts for 30 seconds and chop. Cut small the raisins. Add both to the spiced & fried coconut. Add the salt, sugar.... mix well.

Now remove the cover from the dough and knead well again for 2-3 minutes.

Tear out small portions and press in between your palm.

Smoothen in between your palms and make a hollow.

Fill in with the filling and press with the back of your spoon. Now close both the ends.

Get a round shape for each. Cristine helps a lot at this stage.

Now heat the oil in a wok and deep fry in batches. Keep on to tissue papers before serving hot.

I served my family with 'doier ghol"... salad... a vinegar-green chilli chutney, a store bought red chilli sauce...

I am calling it a magic pan these days and gradually learning to use it better. How amazing it is to wake up in the morning, ask Cristine to chop some vegetables... mix them with few ingredients, warm half teaspoon oil in the moulds, pour the batter and done.... wow! I consider the makers of it an engineer.... and truly so. For a Bengali, that too a primitive one, it is quite obvious to learn about an "appe" pan so late in life. If I have known, I will make full use of it. I mean I am so eager to try different combinations of batter in it.... even some 'doi bora'! The mildly sweet snack KOLAR BORA IN APPE PAN was a venture day before.... see what I made this morning... semolina-yogurt appe... just loving the crisp outside and soft inside texture... and the hint of green chilli in it is just awesome... Ever since I have started blogging... I get to see people cooking in this moulded pan... I never took interest until when I met the veteran Hindi teacher of this island Chitra Gupta ma'am at her place... so loved the quiet conversation with semolina "appe" and "masala chai"... Have I turned really old inside too? I do not know.... when the earphones are at work... I am that 16 year old teen till date.... when it comes to judgements and all... I am totally into the shoes of one Susan John... one of the best Social Studies teacher I came across... I know it is not good to be judgemental... the best way to express your displeasure over anything is distancing yourself.... who am I to judge anyone?.... I am just trying to teach this to myself... "Susan ma'am is very rigid".... that had been the complain of the younger brigade at the place where I used to work.... She used to scold me too for browsing the net during the breaks .... but I always looked up to her.... five years back I did not know what makes me so fond of her.... today, I know that deep inside I am a miniature Susan John.... I should not be.... I need to be a bit open-minded .... unable to be so... I am totally into myself... experimenting with food... roaming around the island.... enjoying it too. 90% of group discussions do not make happy.... I find myself unable to discuss people in their absence, discuss other's bedroom stories.... neither can I expect people to talk music & food with me all the time...

Respecting a Susan ma'am does not mean I keep a Anindita Goswami or a Rita Banerjee at far. If you wish to see the real life Aunty Acid, you must meet the MCA Graduate from Jadavpur University, a mathematics teacher here ... you must! The mother of an engineer son and of a daughter doing final years at Symbiosis, Pune... she was seen wearing an off-shoulder in the Indian locality one day.... and how this nut screamed from a taxi... "tumi eshob porcho naki... facebook e diona".... I do not know why I had to make such a comment... This lady follows some of the who's who of Bengali Food Blogging world.... ok also the poor me.... but the question is that why so?.... she so hates cooking. Okay, Rita di is a veteran English teacher in the island... mother of two boys who is wasting her talent being stationed at one place for ages... a place with very poor infrastructure and pay package. She is a citizen, proud owner of may be a 3000 sq.ft. flat here that houses a pool table and a pup... a boy or a girl... I forgot... Does she get angry when I speak of "shamya baad".... she should not.... I also do not hesitate to applaud in people what I do not have. If they have come to my mind... we need to sit together, its being long we have not. I do not miss that workplace, but I do miss my colleagues there ... it is from the Southern Indians there that I have developed a love sort of for mango & tamarind rice... I tasted a "gatta curry" or a "churma" from the Northern Indians .... a Priti Taneja prepares the best "atta halwa"... the teacher with two daughters writes, owns a blog and I am so unable to hit a like on her anecdotes. If you get to meet a Noopur Somani at any marathon meet there in the bahargaon... she will in few months... do not talk about food... the very sincere runner is always on a strict diet. For all of the above, a healthy vegetarian snack as this KOLAR BORA IN APPE PAN.

Now the authentic Bengalis including my brother are so willing to unfollow my blog... "tui ki Bangalitto harali naki?".... No baba, when I share with you tomorrow the picture of a 7 kg of weight 'Katla' I bought yesterday... you will know I have not.... very eagerly looking forward to a mutton share on Monday. I am just trying to respect people's feelings... the Dol Purnima / Holi fervour is still on... What did I do yesterday?... tried to sing to the husband some romantic numbers over phone just to hear the phone to be disconnected in a minute. I save them on my voice recorder. Bored with salmon, seabass and prawns, I went to my favourite Bangladeshi shop yesterday... spotted the fresh, big 'katla maach' that came from the neighbouring state..... the husband loves it... son will eat too the "peter piece" following his father.... I do not know when to finish all of the 43 pieces.... we have not called any guest either. S is a miser who got a 7kg weight 'katla' because it is the cheapest fish in this island. I will not share the pictures today for obvious reasons. You see, it is important to go out of our native places at least for few years... we learn other cultures and should preserve our own too. Yesterday's lunch was biryani instead of a chaat... I can break Holi rules... Bengalis eat non-vegetarian on special occasions ... although my mother does not... felt happy to see her playing with colours alongside her mad son and okay ... younger daughter... Feared of me, they will not make the "ghostly" pictures public... My side of the family forces to eat vegetarian food on occasions. It was because I ate double the amount of biryani rice yesterday than I usually eat... I got very scared... I had "dal sheddo, ucche begun bhaja, bhindi sheddo, maach" for dinner .... I was not willing to have the fish but it had to be done with yesterday.

Today too I may not have rice the entire day.... at night may be it will be two tiny "ruti with chicken and dal, bhindi sheddo".... I love rice and all this drama makes me very unhappy... Had I have eaten a bit healthy and exercised a bit while in Kolkata, I would not have been caught with diabetes... a lifestyle disease! I continue to live but... The meat-o-phobic, fish-a-holic teen who vowed "hawaayein jahan bhi le jaye main chal padungi... hamein jina hain".... the 48 year old got home an appe / moulded pan in line with that... I wish to live... I must... I cannot quit eating what I love either. KOLAR BORA IN APPE PAN is made with few ingredients... a must do in your kitchen... have a Bengali ever imagined that a kolar bora / banana fritters or say a mini malpua can be done in half tablespoon of oil? Have overripe bananas at home? tired of banana cakes?... try this!

INGREDIENTS :

BANANA : 2MEDIUM SIZED
REFINED FLOUR : 1MEDIUM TEA CUP
RICE FLOUR : 1/2 MEDIUM TEA CUP
SEMOLINA : 2TBSP
YOGURT : 1/3COFFEE MUG
SHREDDED COCONUT : 1/2SMALL TEA CUP
SUGAR : 2TBSP [I USED SUGAR FREE ALTERNATIVES OF SAME AMOUNT]
FENNEL SEED : 11/2TSP
BAKING SODA : A PINCH
OIL : 1/2TSP FOR EACH FRITTER [LATER I FELT GHEE WOULD HAVE GIVEN IT A NICER FLAVOUR]

PROCEDURE :

Peel off the banana skins and take them on a bowl. Make sure you washed them before peeling.

To it add the refined flour, rice flour, semolina. Mix well.

Add the shredded coconut & yogurt now and fold in very well. There should not be any lump. Add little water only if required for a paste like consistency.

Add the sugar and fennel seeds. Fold in well and keep covered for an hour. The standing time is important.

Before we start cooking them... add the baking soda and mix well.

Place an appe pan on high heat. After a minute, grease each mould with 1/2 tsp oil. Let it warm.

Better use an ice-cream scoop or a round spoon for taking and placing the batter correctly in each mould. Lower the heat to minimum before doing that.

Cristine turns them more confidently, while maam prepares some 'aloo-potol diye katlar jhol' for her too! Okay, try my minimal oil mini malpua or kolar bora in your kitchen and enjoy them fresh & hot.

Of the three meat varieties I eat, Mutton rules over my mind and taste bud.... because Kolkata and Rajasthan sell the best quality of mutton in India, here the mutton quality do not satisfy me. Mine is a complicated stomach functioning, so our Pa was told to stop giving me any meat back in the 90's... I told you all so in an earlier meat post so far I can remember. I could not listen to the doctor and my parents always have given indulgence to my food-o-phobic nature.... They forced cycling to yoga on me with no result... the father fell sick trying to teach me cycling, while my little brother learnt riding a bicycle and scooter at age 13.... this too I like telling you repeatedly. However, I was the happiest person on earth when his 65,000 rupees of worth Bajaj Pulsar got stolen a day after he bought it... Barrackpore is a very peaceful township otherwise, it perhaps was the handiwork of the rowdies he sold his old scooter to. One should not call such kinds at home and let them know your location, so be careful about who you are calling home! It happened for his good, else his dream was to own John Abraham's kind of a bike... now he loves his tiny four wheeler.... The thing of concern is that if the cleaner does not turn up over the weekends, it is his mother and wife who cleans it. Situation could have been so when his large portico could have housed 4-5 cars and the cleaners would line up to wash them.... but Bengali households in those days were a "kerani tairir karkhana".... I really wish to meet one Anindya or Anupam's parents. Yes, my brother had the potential to be a cricketer or a dancing actor but my parents were very much like any other middle-class Bengali.... "arey oor to lekhapora kortey bhalolageyna, oto oor didir bhai.... kono dadar bhai to noi je dhomkey dilam aar jhuley jhuley poreyi gelo.... jak baba amar bhaier mathai onek chul... angul dhokena".... On a serious note, within a very Bengali setup, a TSRay could say that he does not have the tenacity to work hard to secure a first class in physics, that his father does not have the ability to finance his pursuit for a higher professional degree, that he completely wishes to do away with the word "masher sesh".... aka "end of the month" from his life.... and traversed the very tough, unknown path. I am not so silly not to grab tight this guy's waist. Okay, we are not an affluent, propertied class per say but I can cook a yum non vegetarian meat curry METHI BATA MUTTON towards the end of a month. It is an eternal human nature to ask for more, we should not.

Besides a mutton or a hilsa, you know na how much I love to be in touch with the greens... most of the flowering plants we see here used to be grown by the maternal grandfather and his eldest daughter still grows them. I may love walking outdoor because I get to be in touch with them. I wonder if I had ever seen so tall a "jabar jhar" back in Bengal.... the white ones are kamini... I do not get them at home... they call home snakes .... I still remember big sized embracing those plants at the grandparent's home. I grew up in an environment that was "matir kacha-kachi"....... the husband however is a concrete jungle kind of.... did his crowd puller, party loving mother had time for doing all these?

Aren't the above too beautiful? Although they release carbon dioxide, they provide oxygen to my soul. Come on, this much of science I know... I also know that mutton slow cooked in a wok gives you the best taste. However, given the dry, hard quality of it here, I may need to rethink and give the marinated pieces one whistle and then slow cook it further in onion, garlic and spices. This particular recipe with a fenugreek seed and plain yogurt METHI BATA MUTTON did our mother learn from a mention by the host, Paroma Banerjee of "Rojgere Ginni"... a popular Bengali television show. I met this vibrant girl with an excellent oratory skill at my neighbourhood friend Kana's place some 10-12 years back... she asked me why I do not participate once. Actually, as per the TV host, it was her mother who cooked methi chicken this way.... Our mother may not have adapted a copy pasted one, neither did I remember to ask mani about it.... let all of us have some liberty in the kitchen.... I wish to finish off quickly, our boy is at home today and mumma wishes to prepare some "bonde" for him.... he loves... specially the wet, Bengali kind he eats everyday while at "dimma bari".... This non-vegetarian meat curry is done with very few spices, the marination is what is important.... measuring the right amount of fenugreek seed used is necessary... else it may turn onto a "pathar shukto"...

INGREDIENTS :

MUTTON : 1KG [MEDIUM CUT]
PLAIN YOGURT : 200-250GM [BEATEN]
FENUGREEK SEED PASTE : 11/3 TBSP
GINGER EXTRACT : 2TBSP
GARLIC EXTRACT : 2TBSP
GINGER PASTE : 2TSP
GARLIC PASTE : 2TBSP
ONION : 2 BIG [PEELED, WASHED, SLICED]
RED CHILLI POWDER : 3-4 TBSP [ADJUST YOURS]
GREEN CHILLI : 4 [SLITTED, WASHED]
FRESH CORIANDER : 1/2SMALL TEA CUP [CHOPPED, WASHED]
CINNAMON STICK : 2-3 [2 INCH LENGTH]
GREEN CARDAMOM : 2-3
CLOVE : 3-4
BAYLEAF : 1
TURMERIC : 1TSP+1TSP
SALT : AS REQUIRED
OIL : 2TBSP +5TBSP

PROCEDURE :

Wash the mutton thoroughly under running water. Drain all the water. Marinate the mutton with the fenugreek seeds paste, beaten yogurt, salt, 1tsp turmeric, ginger extract, garlic extract, 2tbsp oil. Store in an airtight container and keep refrigerated for at least 5-6 hours.

Take the box out and bring to the normal room temperature before adding to the wok.

Heat 5-6 tbsp oil in a wok and temper with the bay leaf, green cardamoms, cloves, cinnamon sticks.

Add the washed and sliced onions, fry until brown. Now add the ginger and garlic paste, salt and 1tsp turmeric powder. Stir for 2 minutes. Add the red chilli powder and stir for 1/2 a minute.

Add the mutton to the wok sans the marinade. Stir cook at high heat for 3-4 minutes.

Now add the marinade, fold in well and lower the heat to minimal. Cover cook for at least 45-50 minutes.... checking & stirring in between.

We will add 2 coffee mugs of warm [as they say] water when all the water has dried up [koshano holey]

Cover cook at lowest heat for 5-6 minutes at the lowest heat. Open cover and add 1/4 of the chopped fresh coriander & slitted green chillies.

Cover cook again at minimal heat for 5-6 minutes. We are done. Transfer to a serving bowl and garnish with the rest of the chopped coriander leaves.

We enjoyed it with some rice and "doi potol"...

SAGO MANGO KHEER

CHALTAR DAL O BENGALI ALOO CHOKHA

POSTO DIYE KANCHA TOMATO

TIL TOMATO MURGI

CHAL PATALI GURER HALWA

SPICY SWEET POTATO STUFFED KACHORI

CHINGRI DIYE GATHI KOCHUR DALNA

GARLIC TEMPERED FRESH HERBS & MUSHROOM STUFFED RICE BALL

ROSE FLAVOURED 'MOCK' BAKARKHANI ON STOVE TOP

FISH KACHORI

KODO MILLET WITH COCONUT AND DRY FRUITS

VEGETARIAN POROTA WITH LEFTOVERS

COCONUT RICE WITH TOFU & MUSHROOM

LEBUPATA DIYE KANCHA BIULI O MUCHMUCHE ALOOBHAJA

EGG FREE COFFEE CAKE TOPPED WITH CREAM & PISTACHIO

SUGAR FREE POWER LADOO

DAAB ER JOL DIYE BAEL ER SHORBOT

KAJU KISHMISH NARKOL BHORA KHASTA KOCHURI

KOLAR BORA IN APPE PAN

METHI BATA MUTTON