CURRY AND SPICE

This is one fish I can have at every meal. Ilish / Hilsa is my religion, I think it is so for the maximum number of the Bengalis. As I always say that those Bengalis who do not enjoy fresh water fish or do not at all eat surprise me. I even wish to gather data from their childhood time to the present to find out what actually made them dislike fish so much and assign them the title of a "rare breed of Bengalis." These days I am a bit more in the comfort zone with regards to the availability of our kind of fishes. Of the frozen varieties of fresh water fish available, I used to get only two kinds; hilsa and kechki. Now, I have found another shop who are very honest, they will tell you if the packets are not good enough. This week, I am having very satisfying meals with my kind of fishes; aar, pabda, katla. They may not be as tasty as of the supplies in Kolkata but are manageable. What I was doing wrong all these years was sticking to only one shop for the supply of the Bengali kind of produce. We must try other shops too. Here, the Bangladeshi shops are spread over an area with quite a big number of shops. I was relying on only the big, frontally located one which is not right. When I explored the smaller who are located a bit in the interiors, I found they offer cheaper rates for the same supply and brands. Because I cannot have sea fish, these shop keepers from Bangladesh are my saviours. I like it when they call me "Apu". I cannot avail their best offers because the best of the supplies are available in the Saturday mornings, I am unable to visit. I am not willing to leave my phone number with them, in which case they call you whenever something good arrives midweek. What if they wish to chat with Apu or her number gets circulated? Apu considers Whatsapp a very wonderful, emergency communication service, aha those free phone call services around the world. Apu does not wish to send Cristine alone there, how she spends her Sundays I do not know but I do not want her to get engaged in unnecessary chats. Apu's husband or the son will prefer buying food if asked to go to the wet market or even accompany her there. I have not tasted yet what is called "shobai milemishe shongshar er kaajkormo kora." My mother never did taste it, neither shall I. Both of our fault is that at home we wish some rules and discipline to be followed, people have a problem with that. Before marriage, I found the husband's unruly home free of any "shashon-tashon" very lucrative. Later when I became a part of it, it caused me severe irritation. Na, Na, I do not regret my decision, I do cook the man's preferences often like this a not so common, tweaked version of Hilsa fish with roasted white sesame seed, plain yogurt and green chilli ILLISH ER TIL DOI. After all, he gifted me the greatest joy of my life. I do not discuss it often because some around may not be that gifted.

On such days when I share an Ilish or Mutton dish, I wish to go straightaway to the recipe without much "gourchandrika." Right now I feel like going to the Bangladeshi shops tomorrow for a hilsa but I will not. I have few pabda and katla from last week and shall shop locally some vegetables and mutton may be, there is a full crate of thirty eggs at home. I am thinking of saving at least fifty dollars tomorrow at the market and spend it on a pedicure & manicure session in the afternoon. I so need a shoulder massage too. This is how middle class families balance finance and life. The thing is once I am in the wet market, I feel like buying this and that and really cannot keep my promise. The maternal grandfather perhaps generated this interest in his eldest daughter which came to me. I told you all earlier, he stayed with us in our DumDum home while posted in the Jeevandeep & ParkSt. Branches of the SBI. It was mandatory for me to see what he got from the DumDum Bazaar every morning. Till date perhaps my extended families do not refrigerate fish and meat, raw or cooked. After the grandfather got retired and went back to the township to concentrate more on gardening, my daddy got the responsibility of doing "bazaar ghat" which he hated, so the mother took up the responsibility on her and till date doing it religiously in her 70's. We only ask her to take a rickshaw on the way back. Last weekend, there was some religious occasion for the Bengali Hindus may be, she had hidden from me that she will be travelling to places; "arey eeito Khardah r ekta mandirey jabo". Later in the night, I hear she went off at the wake of the dawn to the Khardah venue, from there to the ghat to ride a launch and go to the other side of the Ganges, took an auto or toto or bus to Sreerampore to visit another renowned temple, again came back to the Khardah temple via the same route, had "bhog-tog" and came back home in the evening only to tell me the truth at night. I only say "you have trouble in your knees, do not overdo or avoid riding a bus now. It does not matter if you ride a cab once in a while or ask the family to get you a hired driver on such days.""eei amai eshob bolbi nato, ami nijer moto cholafera kortey bhalobashi." The daughter too has inherited that habit, why the hell she is not visiting the Botanics to get a glimpse of the orchids and look for some chalta / elephant apple? Shall do that soon and also share this easy fish curry recipe with hilsa, roasted sesame, plain yogurt ILISH ER TIL DOI with the mother; the family would enjoy it. The best part of this curry is that there is less chance of acidity from it.

INGREDIENTS :

HILSA STEAK [can use Chinese Gizzard Shad] : 4-6 [I USUALLY BUY A 900GM TO 1KG SIZED FISH]
WHITE SESAME SEED : 11/2TBSP
PLAIN YOGURT : 2-3TBSP
GREEN CHILLI : 5-6-7 [VERY MUCH REQUIRED]
TURMERIC POWDER : 1TSP
NIGELLA SEED : 2-3PINCH
SALT : AS REQUIRED
SUGAR : 1/4TSP [ELSE THE YOGURT WILLCURDLE]
OIL : 2-3TBSP [I USE MUSTARD]

PROCEDURE :

I do not buy too big sized ilish or hilsa. This sized coming from Myanmar are pretty good, we manage with the little faults.

Remove the scales and wash the pieces very well. Marinate with some salt and turmeric.

Dry roast the white sesame seeds for a minute or two at low heat. Take in a strainer and wash [I forgot this part I think.] Then pour it in the grinder along with the washed green chillies.

Adding little water, grind it to a smooth paste.

At this stage, I felt that yogurt will add a lot of texture and taste to the curry. So, you better add the yogurt and turn on the switch for a minute.

Add the sugar & little of salt to the curry paste, mix and pour it over the salt & turmeric marinated fish pieces; rub well. Keep marinated for half an hour.

Heat the oil in a wok. Remove the marination from the fish steaks and gently place on the nicely heated oil. If the oil is not hot enough, the fish gets stuck and break.

Fry both the sides lightly and take out.

After this, I forgot to click the rest of the cooking part. Okay, temper the oil with nigella seeds / kalojeerey.

Add the marination and quick stir at low heat for 1/2 a minute. Add 11/2 medium teacup of water to the curry paste. Bring it to boil at low heat.

Once the curry has boiled for a minute, add the fish pieces and cover cook at the minimal heat for 3-4 minutes. Open cover and adjust the salt. You can add some washed and slitted green chillies at this stage to the curry.

Boil it for a minute and switch off the gas stove. Enjoy it hot with steamed rice. We also had some "Fulkopi o Fulkopir Dataduti diye Bhaja Moong er Dal o Guro Moshola Diye Aloo Fulkopi" on the side that day.

Its being long I have not shared a recipe of "bhajabhuji", that is fritters or did I? I think I did one less than a month back. The truth is I wish to fry something every night and have it with "dal bhaat." In that case I would again hit the obese tag from the now overweight. The male members in the family would waste all the vegetarian dishes cooked once they get fries on their plate. Health is the biggest concern, so I resist myself. Anyway, consumption of oil is no less in this family and then this sedentary lifestyle. The junior most is at home today, right in the morning he is in front of the television. He watches weird stuffs about which I have no idea. So much is my lack of interest in them that I fail to understand if it is a movie or a game.

I am been pushed to the corner where his father sits whilst at home. You can see early morning how the curtains are drawn. It feels asphyxiated but way more worser days are approaching when I have to live without him, his weird self. I do not think anything else can give me some comfort from this thought. If only he honed the same feeling. People at this home hardly get emotional bouts like me. I did an egg noodles meal for them this morning. It went to the lunch box of the senior, his snack box has a chocolate-pumpkin seed bread and mango which he is asked to eat on reaching the office but eats in the evening. The entire morning he is on black tea and coffee. A 20kg underweight person does intermittent fasting this way. The junior most will have a chocolate pastry & mango in a short while, told us in the morning that he will not go to the school. He has to eat the reheated noodles for lunch. I shall have a small bowl of the noodles and a piece of a chocolate-pumpkin seed bread I got home yesterday with either Boh or Jasmine Tea after an hour from now.

Oh yes! I went for a pedicure & manicure session yesterday afternoon. For the first time I tried this Black Nail Polish and liking it. My sleep pattern is so wrongful that it smudged when I was taking a nap in the couch back home. I do not go for gel polishes looking at the price tag. Leave that, preparing this chicken pakora KUCHO MURGIR BORA with minced chicken, spices, onion & green chilli; thereafter sharing the recipe with my readers is more of a thing of joy to me.

I have lot more important things in my life than celebrating days I do not believe in or may be they are meaningless in my life. Many a things around feel stupid to me, I am more concerned about what actually the over confident, casual junior most is doing behind the close doors. Is he studying at all? Okay, it is true that he cleared the SAT with decent scores. In front of my eyes he is not behaving what generally a sincere student would do at this time. Now he is watching a movie on World Wars.

Do you think any sincere student would waste time in this manner? I cannot concentrate in the post. In this darkness, my head is spinning. The morning light is a very beautiful thing to savour. Actually, I am totally opposite the nature of the people at this home. They do not take interest in what I enjoy, neither I take in their's. Television causes me irritation unless it is a my kind of movie streaming. However, there are few meals we enjoy together; be it in a restaurant or the meals I prep up at home. On that particular day, which was first of February, I prepared these minced chicken fritters KUCHO MURGIR BORA in addition to few other ingredients and served it with turmeric rice & salad.

Okay, people seems restless like me, someone left the World War thing midway and my food has also arrived. In the first given chance, I have let in some sunlight, the headache vanished.

No, we are not looking for a new rental later around September, shall be continuing staying here for another two years. I so wished to shift a little towards the interior, rent a bigger flat with a decent balcony to plant more. People at this home may tell you that whatever they do they do it for me. Do not go by that, moreover I am too old and tired to get back with the same cliched words, "bou sundori ba rojgerey holey tar kathai uthti boshti." I have known in all these years that what they decide they shall do, I better live my life in which they will not interfere. If a "bou", aka wife does not have a look or a job, then they definitely should have a "voice", "dojjal hotey hobey." I do not have any of the above three qualities, neither my mother has / had. The little effort we give in the household holds no importance these days, we can be easily replaced by "FoodPanda", "Swiggy", etc. Then, there must be something that holds us together or have held my parents together. Neither of us siblings or the junior most at this home felt / feels threatened of being a product of broken homes. I would wish to end with this note, "do not break homes for the heck of a reason, life never comes as a platter of desserts." If it is not a case of infidelity or mistrust, try to adjust.

INGREDIENTS :

MINCED CHICKEN : 500GM
CHOPPED ONION : 4TBSP
CHOPPED GREEN CHILLI : 2TBSP
CHOPPED CORIANDER : 3TBSP [I forgot or was running out of it]
CUMIN POWDER : 1TSP
CORIANDER POWDER : 1TSP
GARAM MASALA POWDER : 2TSP
DRY MANGO POWDER : 1/2TSP
TURMERIC POWDER : 1/2TSP
LEMON JUICE : 4-5TBSP
SALT : AS REQUIRED
CORN FLOUR : 2TBSP
GRAM FLOUR : 1TBSP
OIL : 100ML-150ML [To deep fry]

PROCEDURE :

Wash the minced chicken under running water taking it in a big strainer. Let the water drain. Now marinate it with the turmeric, little salt and lemon juice taking it in a bowl.

Keep aside covered for an hour. After an hour, remove the cover.

To it now add the cumin powder, coriander powder, garam masala powder, dry mango powder, chopped onions and green chillies, chopped coriander [if using].

I use my washed hands to mix things while Cristine always uses spatula or a spoon. I am that primitive.

Thereafter, add the corn flour and gram flour, adjust the salt. Mix the entire thing very well.

Keep aside covered for 10-15 minutes. Open cover. Heat oil in a wok. Make small balls and place gently on the oil.

Continuously adjust the heat to avoid burning in the exterior whilst inside it is still undone. Our first few always get overdone.

Keep turning over while you are still doing them. Once done, place onto tissues for 3-4 minutes.

Serve hot with your choice of salad / chutney / pickle / hot or cold beverages / hard or soft drinks.

It was a long time wish to try my hands on Sheermal, that sweet bread of Iranian origin. Any day I would want to do and have the original version of it. If you go through the ingredients list and the procedure, you will know that it cannot go wrong. Then, you all know that I am been robbed of the pleasure of having sugar syrup laden stuffs, moreover I always try to keep a bit of our loving island in whatever I serve on your plate. Now Sheermal cannot be salted, what to do? I added beetroot juice & evaporated creamer to the dough of this BEETROOT TAWA SHEERMAL; BEYOND RULES. I did not bake it either, did it on stove top. The basic idea was drawn from Master Chef Sanjeev Kapoor's Baked Sheermal, NDTV Food's Niru Gupta's, Rida Aftab's recipes. Because I did them in a tawa / griddle atop a stove top, they were soft. The ones which are done in the oven would have a crisper top, nearly like a puff pastry. Aah! my love for puff pastry could never be proved. I visit the Indian Super Store here, pat on the packets of Baqarkhani, heart shaped puff pastries; buy the baked biscuit varieties and come back home with a heavy heart. Although Sheermal is eaten for breakfast, I served it on the dinner table just as what you see in the pictures. It was a pure vegetarian meal my family enjoyed. In all these years I have learnt about their food preferences. If I am to feed them a vegetarian meal, I have to do a bit more exercise which is always a thing of pleasure to me.

I am not willing to go with an elaborate post today. A friend lost his mother last Thursday and I got the news yesterday morning. Some of us friends were quite close to the lady / aunt / kakima and made weekly visits to her home in the early 90's. I am not there in Kolkata to meet my friend, have urged other friends to be in touch with him. Since yesterday morning I was planning to get outside food for lunch as part of our weekend ritual. The men prefer either pizza or burger meals if home delivered. They had it from Burger King. After a talk with my bereaved friend, I wished to go very simple. I had prepared "aloo sheddho bhaat" for myself; had half of it with ghee and the other half with "kanchakolar khosha bata." Let me tell you it tasted heaven to me given a green chilli and some salt has to be there.

This rice variety was given to me by a friend some two years back when she asked me to cook a pulao for her guests. She did not take back the little of the leftover. I must ask her not to buy this coloured one; neither do we have to use expensive saffron always. I keep my pulao colour free most of the time and flavour it with whole spices. I cooked this remaining before it spoils. Rice grain is magical, look at it's longevity. The men at home love "aloo sheddo dim sheddo bhaat" anytime. No, I was not willing to take out the cooked fish & meat only for myself. After the good meal, I slept with all wrong kinds of dreams in addition. It has become a part of my life, I have lost my prescriptions; unlikely to visit again the concerned doctors. "Ahetuk Ashonka" is a mental disease no medicine can cure. I do not wish to waste my husband's hard earned money. Instead, I shall pay for the electric bills trying some "bhindi moshola" in the grill mode. That was on Saturday night.

What is that covered under the veil of a red towel near my rice plate? I was setting curd which always requires the support of dry red chillies.

Thats home, my home. It gives me the safest feeling. Why should not I prepare this vegetarian bread with beetroot juice and evaporated creamer BEETROOT TAWA SHEERMAL; BEYOND RULES for my own? Try this easier recipe of sheermal and get some smiles to your family, friends, guests. I shall share the dal / lentil curry recipe in a separate post.

RECIPE COURTESY : I roughly went through the recipes of Master Chef Sanjeev Kapoor's Baked Sheermal, NDTV Food's Niru Gupta and Rida Aftab's recipes before trying my hands on it.

INGREDIENTS :

REFINED FLOUR : 2COFFEE MUG
BEETROOT JUICE : 1/3SMALL TEA CUP
EVAPORATED CREAMER : 1/3MEDIUM TEA CUP
INSTANT YEAST : 1SACHET
GREEN CARDAMOM POWDER : 1/2TSP
SALT : A BIT
SUGAR : 1TSP [I use brown sugar]
OIL : 2TBSP
GHEE / CLARIFIED BUTTER : 1/4TSP TO BRUSH EACH SHEERMAL
I DID NOT USE SAFFRON

PROCEDURE :

Take the evaporated creamer and refined flour in two separate bowls after the juice is done, then mix the two.

Microwave the mixture at low heat for a minute. Just warm is what is required.

Take the refined flour in a bowl and make a hole in the middle.

Add the salt, sugar, green cardamom powder and the yeast to the centre and mix well.

Add the liquid mixture little by little and keep kneading to prepare a soft dough. This may take some 7-8 minutes.

Yes, I required to add some more evaporated creamer and beetroot juice later. So, maintain the amount I have mentioned in the ingredient list. "ami kintu ranna kori andazey", I measure ingredients for you all.

Okay, add the oil now.

Knead again for 3-4 minutes. Smoothen, cover and keep for an hour inside the microwave.

After an hour, it rises. Take it out and give a soft punch.

Give a soft knead for 2-3 minutes.

Tear off portions to form balls and smoothen between palms.

Use rolling pin and base to give each one a shape. Use a fork to prick all over.

Heat a pan on gas top and brush with a little of ghee / clarified butter.

Gently place one uncooked bread at a time.

Brush ghee on top of it and cook both the sides well keeping the heat from low to minimal.

It is usually eaten with tea / coffee, we had it for dinner with dal & salad.

It is 7:50 pm, Tuesday Evening local time and I do not like sitting to write Blog at this time. I am very much a morning person. Then I so wish to share the above dal recipe with my readers tomorrow. What is stopping me? I have an invitation for lunch tomorrow at an elder sister like's home, in anticipation at this moment if at all I shall get to eat "goyna bori bhaja" her mother & sister-in-laws send her from their native place. In addition to that, I so love to listen to the stories of her native place. It is on the way to Bengal's hot spot Digha, in acres of landed property by the sea. They have their own pond attached to their home full of "aar, tyangra, charapona, rui, katla." Their garden grows all sorts of fruits and vegetables and you can understand how my soul is transported to a tranquil township somewhere in the Midnapore district busy clicking ladies sitting under the sun and designing "goyna bori." This lady herself cooks very well, that is one more attraction for me including her two big balconies. She is tall having enviably long hair, what she lacks is the urge to look feminine. So, I got for her a mild perfume and a face mask this time. I am allergic to strong odours, so very fond of Elizabeth Arden's this range; it's branded but economic and mild. I can take very few perfumes and end up gifting people as per my choice without considering theirs. But I am choosy about buying stuffs. Today, I had spent 45 minutes in a store to buy something for the lady. I walked for 7 kilometres to my old neighbourhood after stopping at our favourite nursery for some necessary buys. Yes, I spend on things that lifts up my spirit. Cristine came back home with two orchid plants, two packets of soil, few big pots. On my walk I tore "kuchi togor er duto dal" and see what I was doing back home. Those are some lipstick stains I was testing thinking of buying for the lady I am going to meet tomorrow. Finally, I bought those two things. Yes, I do budgeting, never overdo but the thing has to be as per my choice.

Green Tea, Lavender, Cherry Blossom are my favourite flavours. Be it watching Cherry Blossoms in Japan or getting lost in the supreme beauty of McCluskiegang, I shall enjoy both tremendously. Who will take me there? Japan may still happen but the other? It is important for the partners to agree at a point, we do not. Thereafter when he will be done with his responsibilities, we may not be in the right health to travel; in the worst case scenario either of us may not be there at all. Who cares? Less responsible people enjoy the best fruits of life I have seen. I better write blog which gives me pleasure. You will enjoy having this simple dal / lentil curry serving MUSHUR DAL FRY with steamed rice, cumin rice, Souther Indian style rices, flat or puffed breads.

After all day outside, I had a late, refreshing shower. At this time, I enjoy reading or just sitting and waiting for the husband to come. The son as usual is locked in his room. This is not the time I can concentrate in Blogging. I am very much a morning person, good things happens to my body and soul in the morning. Then, I shall be busy tomorrow morning. When I visit some home, I like to take some self cooked food. I forgot to buy raw produce today, but a woman's kitchen is "Annapurna's Bhandar" if you want it that way, tomorrow morning I shall prepare a big batch of "polao o aloor dum, shemai er payesh." Their lunch boxes would be happy and I can take some good food to my friend's home. At the moment I am having puffed rice with mustard oil, onion, green chilli, pumpkin seeds and Jasmine Green tea.

I think the "muri and cha" thing helped me to write a blogpost at this time. You see, if you ought to say some real life story, writing it down is never an exercise. That is what I do. Whatever keeps going on inside, I jot down. In the process, I enjoy sharing whatever simple cooking I do. Take the example of this one, I enjoyed some dal / lentil curry in an Indian restaurant; felt I needed some more spices in it and I prepared this MUSHUR DAL FRY back to back two days in a week's span. Shall we share the recipe? We must.

INGREDIENTS :

SPLIT, HUSKED MASOOR / SKINLESS RED LENTIL : 1SMALL TEA CUP
CHOPPED ONION : 2-3TBSP [OF ONE MEDIUM SIZED]
CHOPPED GREEN CHILLI : 2TSP
MINCED GINGER : 1TSP
MINCED GARLIC : 11/2TSP
CURRY LEAF : 8-10
AESAFOETIDA : 2-3PINCH
TURMERIC POWDER : 1/2TSP +1/2TSP
RED CHILLI POWDER : 1/2TSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
GARAM MASALA POWDER : 1TSP
LEMON JUICE : 2TBSP
SALT : AS REQUIRED
OIL : 3-4TBSP

PROCEDURE :

Wash the red lentil / mushurir dal well. Take it in a deep bottomed vessel, add 2 coffee mugs of water, salt, 1/2tsp of turmeric powder and boil in minimum heat, covered 1/3rd. I did the same in a pressure cooker up to 1 whistle at minimal heat.

Once the lid opened normally, I poured the dal on to a bowl.

We have peeled & chopped one medium sized onion, chopped 2-3 green chillies, minced the a bit of ginger and few cloves of garlic, plucked the curry leaves from it's stem. We shall wash them all separately.

We shall heat oil in a wok and add the ginger & garlic mince. Then we have to fry till the garlic turns brown and emanates a wonderful flavour.

Let us add the chopped onions and green chillies now.

I forgot to add the asafoetida in the beginning; relax, hell did not break on your head. Make some space and add it now.

Let us stir fry at low heat for 2 minutes.

Now, add the washed and pat dried curry leaves and stir for 1/2 a minute at the minimal heat.

Add the powdered spices like 1/2tsp of turmeric+cumin+coriander+red chilli powders, 1tsp garam masala powder, salt as required.

Let us stir at minimal heat for 1/2 a minute. Pour atop the bowl of dal. Pour the lemon juice too.

We had it with Beetroot Sheermal and salad. It can be enjoyed with steamed rice, cumin rice, lemon-turmeric-mango or tamarind rice or flat & puffed breads.

Actually, my plan for today was to share a family recipe with a small fish variety. Yesterday afternoon, I felt let it happen on coming Monday. I was out for shopping weekly raw materials, finishing off which we were having a late lunch with "poori-chana-aloo & dosa" respectively. It was then I received few messages, we exchanged few words and notes about our families and on spot I decided I would share today something that may appeal to more number of people including the younger generation, "chuno maach" they may not fancy. I am very self centric is true, then there are certain situations, news that touch your soul; you get disturbed with something that is beyond normal and you rethink. So, late afternoon yesterday I closed my Facebook messenger with a bit of discomfort and decided to prepare a fresh batch of sweet as easy as this NOLEN GUR ER NO BAKE PUDDING. I used very few ingredients like milk, date palm jaggery, fresh cream, yogurt doing this. Sitting there I had a brief discussion with Cristine, "listen, once back home I will take some rest and prepare some "roshogolla dunked in angur er syrup." Cristine knows that maam would not buy ingredients worth 50$ for a new dish to be made. Back home, her ma'am went to a deep sleep after a shower. When she woke up it was 7pm. The poor girl alone cleaned the fish, they do not cut "magur maach" these days. The meat varieties mutton & chicken would be cleaned today and marinated to be cooked tomorrow. Thats what the meat sellers ask to do. If I could shop raw produce on a Saturday morning and cook once back it could have been better. Then, I am not my mother, I am extremely limited with my abilities. I had other recipes to share including the halwa I prepared day before yesterday. However, I had to use up a little of the leftover good variety of nolen gur / date palm jaggery and a box of fresh cream. A new "doi er kouto" too came in and I was too tired or it was too late to prepare "roshogolla."

Preparing this vegetarian, no bake sweet / dessert NOLEN GUR ER NO BAKE PUDDING was not a big exercise. If you are adding fresh cream and not using baking mode but setting it outside overnight; you cannot call it "doi"/ curd our kind, it turned to be like a yogurt like texture. I am absolutely fine with it. The men enjoy pudding / kheer like things and I am careful about the amount of sweet added so that Cristine can also have. I am not hoping, I know the one for whom I changed my plan yesterday would like. I make it a point to reach out to people when they are in a dire need of it. My share today will make someone feel very comfortable, I needed to say through this post that I am there for you. I cannot divulge in public more than this, a bit disturbed since yesterday. Besides, I have kept other factors in mind, the occasions around. I sincerely felt that going ahead with a very family like Bengali fish dish may not be okay for today, it can wait. Each day, this family has Bengali cooking at one meal. Look at what we ate yesterday night. "Doi-Tomato Dim, Mulo Diye Bhaja Moong er Dal, Fulkopir Bora, Kanchakola Aloo Diye Aar Maach er Matha."

I need nothing if I get "bhajabhuji", Cristine made them crispy. This morning, the dessert was ready to be refrigerated, we shall have it at night, okay the son would have it back from the school.

INGREDIENTS :

FULL CREAM MILK : 500-600ML [MARIGOLD TETRA PACK WORKS FOR ME]
FRESH CREAM : 50ML [I USE NESTLE / COW HEAD / MARIGOLD]
PLAIN YOGURT : 4TBSP
NOLEN / KHEJUR GUR / DATE PALM JAGGERY : 100ML
SUGAR : 2TSP [I USE BROWN SUGAR]
TOASTED & CHOPPED PISTACHIO FOR GARNISH

PROCEDURE :

I am using the following ingredients. If you wish you can add green cardamom powder or rose water to increase the flavour quotient, I did not.

We have taken 500ml milk in a deep bottomed vessel and switched on the gas stove.

We shall keep the heat at minimal and bring it to boil. We shall add the sugar now.

We shall continue to boil the milk for another 7-8 minutes at minimal heat.

We shall take down the boiled milk now.

We shall add the fresh cream to the date palm jaggery and mix both well.

We shall add it to the hot milk and whisk very well.

We shall pour the entire thing to a glass / ceramic / earthen / steel pot.

We shall now take some of the sweetened milk in a bowl and add the plain yogurt to it. Whip very well.

We shall pour the entire mixture to the still warm sweetened milk.

We shall add 2 dry red chillies to help bind the mixture a bit.

We shall cover it with a lid. Then place a deep bottomed vessel upside down atop it. Now, it is time to wrap it with a towel.

Next morning or after 8-10 hours, we shall open the covers and remove the dry red chillies.

I garnished it with toasted, chopped pistachios.

This was done because of my love for that Northern Indian "sarson da saag." Okay, I would prefer a softer multigrain bread instead of a cornmeal bread. Now, there are thousands of "sarson da saag" recipes in the net and why should a Bengali go through a recipe on it, do it ditto and Blog about it? Where is the satisfaction doing so? At the best, I can try and have such recipes, I do not think anyone would want to try my recipe of of an authentic Panjabi dish. On my initial days of Blogging, I did Blog about "Amritsari Macchi" and got considerable amount of visits but these days I am totally against this. Moreover, I perform the best if I am given freedom in the kitchen, I shall not buy "araisho gram dalim er bichir guro" for one dish that may require a teaspoon of it. What has a Bengali to do with pomegranate seeds is not the question. I definitely do varied stuffs but with the supplies I know about. Extra baggages in my kitchen is unwelcome. Look what I did few minutes back. I prepared few ghee "porotas" with a mix of jowar, bajra, wheat flour and packed their lunch boxes along with the "okra & egg plant" fry. Thereafter, I did this oatmeal-banana cookies. It is done in less than 45 minutes with very few ingredients like powdered oats, mashed bananas, two tbsp of melted butter, 1/4tsp of baking powder and a pinch of baking soda. There is no amount of sugar or jaggery used. I am fed up with having tea with biscuits I do not enjoy. So, I am planning to make my own stuffs in batches.

180*C, 19 minutes they took to get this look both sides. Look at this guy, I so requested to have a fresh cookie with his tea but he would not. He drives to office in an empty stomach. There is made at home cake and "gulabjamun" in his snack box which he will have in the evening. Yes, it is difficult to deal with such people who really do not act or behave normal, he inherited his mother's habits I am not fond of. I am not his father, neither do I have the voice of his mother to terrorise people. I would still not say life is terrible, definitely we share some positive vibes. He might have similar complaints about me. I do not look back at life to reconsider this decision in life. I only know that he was the most trusted friend when I needed one the most, I was in dire need of a shoulder to rest at a time when it felt very lonely. I perhaps could not have trusted an unknown gentleman. What if I am left alone at some point in life? We do not get everything we wished for in one lifetime; the thing is there is no rebirth. Do make it lovable with all your virtues unless it is a case of treachery. Let this guy and his equally weird son have me made vegetarian spinach side dish with mustard greens and palak, a bit of coriander SHORSHE O PALONG SHAAK ER GHONTO with ragi flat breads & chicken.

That the above two have put my life in unrest mode and made it interesting to simultaneously. If I see people around doing everything in unison; going for shopping, walk, gym together I do not get jealous. I just think what is the equation between them. I do not try to find the areas of fault between them. Some people around have this habit of smelling burnt milk in other homes. I dislike this. Take care of your own home, feed it, nurture it well. It is not that I do not wish to share thoughts with people; it seems no one wishes to be the friend I had been looking for.... how long? Ever since I got married! I lost my best friend for ever. Now the situation is such that I cannot give a piece of me to anyone. I absolutely hate the fact of people playing at my back. In that case they should find out another play ground and leave my backyard. What keeps me busy? Why after finishing off with my post today, I will go out and roam around; buy this and that, after sweating out shall sit in a food court and may have a noodle bowl. Whether I look back or far ahead, no-one should have a problem unless I bother them. Back home, I may mend the small patch of green. I am not reading for a while which is bad. Then my bundle of joy comes back home. Thereafter, I may go for a swim. You see I cannot diet, so thinking of doing a little of both swimming and walking in a day at least three days a week. Cristine actually is insisting me to. She is doing one paratha for me and I shall have an elaborate breakfast with "cha, oats o kolar cookies, ekta porota o bhindi-begun bhaja." In between all these, if anyone gives me a distress call.... "S! my wife is not keeping well"; S definitely goes with boxes full of food. "S! my husband is travelling, my help fled off and I cannot take leave now;" never mind S shall cook extra and fill your refrigerator racks with food. Thereafter, you may not find her around until when you really need her. I have seen approaching anyone without knowing their wish is silly. The one who values you will not play with your feelings. Better you gift them recipes as good as this vegetarian side with mustard greens & spinach SHORSHE O PALONG SHAAK ER GHONTO. Before that, I must have the breakfast Cristine served.

I must say the oats-banana cookies this time got better but they are chewy and not crispy. I think I should not have noodles either for lunch and go for an yong tao fong or fish soup without any noodle or rice. Let us see. Exercise without dieting does not help. About that tall, overly underweight man; so long he gets disturbed when I go for outdoor activities on Saturdays and Sundays, I shall know that I am required in this home. Okay, I still go; "arey katha bolbi na, ooi tv cholbey full volume e jar awaz amar osojjo lagey; ki korbo statue r moto boshey theke? Teenjoney miley ektu drive e jai tobey, na tao jabena."

INGREDIENTS :

PALONG SHAAK / PALAK / SPINACH : A BUNCH
YOUNG MUSTARD GREEN : A BUNCH
FRESH CORIANDER : A SPRIG OR TWO
GREEN CHILLI : 2 STANDARD SIZED OR 1BIG
SLICED ONION : 1MEDIUM TEA CUP
MINCED GARLIC : 1TBSP
MINCED GINGER : 1/2TBSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1TSP
AAMCHUR / DRY MANGO POWDER : 1TSP
GARAM MASALA POWDER : 1TSP
RED CHILLI POWDER : 1TSP
CRUSHED BLACK PEPPER : 1/4TSP
TURMERIC POWDER : 3-4PINCH
BAYLEAF : 1
SALT : AS REQUIRED
BUTTER : 2TBSP + 1TBSP
OIL : 2-3TBSP

PROCEDURE :

Let us clean the two bunches of spinach & the fresh herb varieties first.

We shall discard the root ends and the yellow, worn out leaves. For the fresh coriander, just discard the roots, chop and wash taking in a strainer, keep it aside to use later.

Now, we have to chop the palak and mustard greens, take in a colander and wash thoroughly. Let us heat a wok and add the two types of chopped greens. Add a pinch or two of salt.

Cover cook for 3-4 minutes. Water shall release and the content will shrink.

We shall transfer the content to a blender and wait for it to cool.

Once cool, we shall blend it to a paste and transfer it to a bowl.

We shall now take the chopped and washed fresh coriander & the green chillies in the blender. We shall blend it to a paste.

We have the washed minced garlic & ginger, washed & sliced onion ready on the kitchen counter.

We shall heat oil + 1tbsp butter in a wok. We shall add the bay leaf and minced garlic & ginger.

We shall stir fry them to brown and then add the sliced onion.

Once the onions turn brown, we shall add the pureed mustard greens and palong / spinach.

We should stir it well for 2-3 minutes and add the turmeric+cumin+coriander+red chilli+dry mango+garam masala powders. We then stir fry at low heat for 3-4 minutes.

We shall add the chilli coriander paste now and give a stir.

We shall add the salt and crushed black pepper now and stir well.

We shall cover cook at minimal heat for 2-3 minutes.

We shall transfer the spinach dish to a serving bowl and add 2tbsp of butter on top.

We enjoyed the meal with Ragi Flatbreads, a dry Chicken dish, a basic salad; all made at home with love.

I am taking it easy today, shall be sharing a recipe with you that I have blogged about back in 2016, to be precise on 10th February, 2016. It is titled "FOUR SIMPLE VEGGIES IN MY HUMBLE KITCHEN". They were all good in taste done the way they are usually done in Bengali Homes. What I do not like anymore is their presentation. On my blogging journey, I have learnt a little about presenting things beautifully within my limits and I value it. I have made separate Blog Posts for the rest of the three dishes already, this one was left! Let me do it today and notify you that we learn with time, we never unlearn good things, habits. I am not a sincere learner, too casual with life I could not excel in any field. This little amount of good presentation is what I can. If you check my earlier recipe on this vegetarian side dish with radish, cauliflower, potato, broad beans SHITKALIN TORKARI / Winter Veggie Medley; compare it with today's, you can make a difference in the presentation. I am happy to learn it. Had I have been sincere about learning good photography, I would have bought proper props. That may not happen in this lifetime, I cannot concentrate on any one thing, I lack patience. I have to go out, roam around, watch movie, record a song for my own pleasure and eat, eat and eat more. This morning, their snack boxes had "shobeda, angur, halwa" that my friend has sent from Lahore. That Halwa is a typical non-Bengali one made with wheat flour, jaggery, milk, ghee loaded with dry fruits. I could have a bit only once, not even wanting to. My men are having it. I packed their lunch boxes with chicken curry and rotis made of a mix of jowar, bajra, whole wheat flours. I cannot think of having meat in the morning, "maach bhaja diye ghee-makhon bhaat I can but do not have the liberty to." So, sometime back I had my breakfast with "ruti o roshuner achar", Boh tea. This primitive loves it.

I have decided to blog about this vegetarian side dish with few Indian Winter vegetables SHITKALIN TORKARI / Winter Veggie Medley so that I can finish off early not needing to write down the ingredient list & the recipe. If I can do this, I shall be done with updating all the four recipes in that combined post in a better manner. I have taken up a project for this afternoon; if it turns out well, I shall share it in public. I am in a relaxed mood since yesterday, had worn two old & favourite sarees of mine, got myself clicked, shared them in different forums without bearing the burden of unnecessary attention of the people. In the morning of yesterday, I was upset about the nail polish on my right hand been worn out. Its an OPI brand and I spend 40-50$ for a manicure & pedicure. The thing is I spend time in the kitchen which I cannot stop. So, I again cleaned off and had worn a new colour available at home on my right hand nails. Then I had asked Cristine to get me photographed, found how stupid it looks to paint your eyebrows wrong. I enjoy getting clicked, not willing a match game with some around may be? I have my own reasons for that. One has to be nice enough to me, one cannot make a fool out of me. Today, I would not want to go ahead with a sweet, meat or prawn share. The senior guy came home pretty late yesterday and unnecessary was harsh towards me thinking my innocent joke to be a dig. Come on, I am a very sensitive person; it hurts. Then, his family does not know how to speak softly, to be nice with words. They had not shown any softness to this sensitive, new bee girl when she entered their home. I found it hurtful and the soft corner for them was never created within, sense of duty has to be there. If one cannot respect boundaries, I fail to kiss. However, I still would not regret; this partner is a genuine soul and his family is not comprised with wrong kinds of people. Just that, I do not fit in there. What is wrong is that, in marriage you should not consider only the bride & groom; there are other various factors that should be taken into consideration before you plunge into a relationship. Okay readers relax; the partner does eat vegetables, the son has to be fed such kinds mashed with dal keeping only the potato by the side. They do get salmon, prawn, sea bass, chicken or mutton by the side with it. I do not know if other Bengali families do this particular vegetable or not, our mother used to do it during winter because in those day all these vegetables were available only in winter except the aloo. Even the potato used was "Nainital er Notun Aloo." This time I have used few powdered spices to the dish which our mother does not.

INGREDIENTS :

Cauliflower : 1medium sized
Broad Beans : 8-10
Radish : 2 medium sized
Potato : 2 medium sized
Coriander Leaves : 2sprig
Green Chilli : 2 [slitted]
Dry Red Chilli : 2 [halved]
Turmeric Powder : 11/2tsp
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
Nigella Seeds / KALOJEEREY : 1/4tsp
SALT : AS REQURIED
SUGAR : 1TSP
Oil : 2 - 3 tbsp

METHOD :

Cut the cauliflower into medium sized florets. Wash & soak them in hot water for 15 minutes. Drain the water thereafter.

The radish should be peeled, two ends discarded, cut into three pieces and then lengthwise.

Cut the two ends of the broad beans and discard the fibre that comes out too. Cut half each one.

Peel and cut each potato into 4 pieces, wash.

Take each of the vegetables in separate bowls and wash again. Rub with salt and turmeric. Keep aside for 15 minutes.

Heat oil in a wok, temper with kalojeerey and two halved dry red chillies. Add the radish first. Stir and cover cook at minimal heat for 3-4 minutes. Check and sprinkle water if burn occurs.

Now add the marinated potatoes, stir and cover cook for 3-4 mixtures at minimal heat.

Add the marinated cauliflower florets & broad bean pieces now. Add the cumin & coriander powders, slitted green chillies, adjust salt if required and cover cook at minimal heat for 7-8 minutes. Constantly check to avoid burning, Keep sprinkling water as and when required.

Open the cover, add the sugar and chopped, washed coriander leaves. Fold in well and cook uncovered for another minute. We should be done.

Goes well with both steamed rice and flat breads.

I am starting off late again and I have a lot of work to do today after finishing off with the Blog Post. Thursday & Friday requires me to stock the pantry and prepare for the weekend. The senior got very restrictive with food, never snacks unless there are guests and starters are as good as a mutton shami kebab or a chicken tangri kebab, okay paneer appetisers too he has but "paneer er dalna?" He just eats, never with love. My plans of making paneer at home is not happening, I must go out today to get fresh milk which is a requirement, tetra pack milk does not curdle well. Yesterday too, I did not buy paneer packets from the Indian store, so determined I am to prepare a batch of it at home. Me and the son so love it, who will prepare and feed "paneer er dalna to kebab" to my boy in a distant land? These thoughts are killing me. Then, I have to allow him go. I see my mother saying her 41 year son has problem with eating if she stays for a week in our Kolkata home. "Tui janishna B ke onek shokale berotey hoy, amar cheleta duto luchi kheye office jai, maach-bhaat ba biryani niye jai." What they think of me I do not know, I cannot stay quiet; "tomar jonyo o atkey gelo; tumi mukhey bolecho eer chele, oor meye kothai pouchey gelo kintu mon thekey tumi okey kolchara kortey paroni. Amar bhetor fetey jacchey kintu ami atkabo na." If you say so, my brother's wife too is very much home bound in this matter, "didibhai, who will look after my parents?" I told her several times "with your teaching experience, you can earn way more in the financial capital of India and keep your parents in a better condition." My brother? "Didibhai, ami oshob oto bhara diye ooituku flat e thaktey parbona, pach bochor struggle koro torpor bhodrosto bhabey thako, dur." Leave that, they got stuck and their time to explore the new has gone. About my husband and son, they are very focussed and yes, may lack good amount of emotion unlike me. That we enjoy staying at home together, that they enjoy the food prepared by me or have pleasure ordering it online; is a proof that we are a happy family. Who would look after us in future we do not know, my immensely independent man says we would go for assisted living. Does it mean we should accuse our son, isn't he fulfilling our dreams? For some genuine reasons I hate some emotionally charged, wrong kind of posts in social media. They are written to gain likes and popularity, some write those stuffs that can hit the emotion of the readers, on the same old topic of "bodhu nirjaton, nishiddho prem, swami-strir tanaporen; bazaarey katbey amon bishoy." Come on, we should not generalise things. Look at me; I prepared rice and semolina idli for the men's lunch boxes, I had them before they could reach their school & office. Are they bothered? I eat out more than them, no-one checks on my expenditures.

The idli today was fluffier. I have made a big batch and already had three of them. We can blog about idli, paratha, etc. later, let us share something that gives me immense pleasure, heirloom Bengali recipes. This one is one such using a small variety of fish; Kechki Maach / Indian River Sprat. My family does a "maach er chocchori" this way without frying them whilst the man's home does it frying the fish and adding it to a number of vegetables cut in strips which I like too. At this home, the son has not learnt to eat a non-fried small fish variety, mumma feared of bones getting stuck in her love's throat, so half the amount brought has to be fried which he and all of us love. We call this non-vegetarian, small fish variety item KECHKI MAACH ER PEYAZ CHOCCHORI O BHAJA.

It feels I am not in the pink of health, never shall be because I eat wrong and sit all day. The only difference I have with my mother-in-law is that I do not crib all day about it and eat up other's heads. What I had seen very wrong in that home is all of them were indulgent about her wrongs. Since marriage, that is since 1997, I saw her sit all day and watch television or chat. She did not eat proper meals, neither maintained proper hygiene; days after days she did not take shower. No one at her home did try to mend her wrong habits. In fact, that is impossible; I never found her normal. Because my husband and son have inherited much of her temperament, I find them impossible to handle; they however inherited my father-in-law's brain matter! Had I have been my father-in-law's wife or mother; I would have fought to make him complete his studies. Had I be my husband's mother, I would have stopped him from leaving studies in the midway at any cost, he hardly listened to this wife or friend. Their family lives on medicine. I was telling my husband, "all three of you are responsible for your mother's this condition. A slight fever, a little of stomach ache, they will not wait but run to the doctor and get few medicines unnecessarily. She has zero resistance power. I am not talking about now, I say about when I entered their home. They think medicine can cure all, it worsened her. I suffer from consitpated bowel movement since childhood; post marriage till last year there was a growth that bled. I never bothered my husband, only feared cancerous cells growing. What I did was starting to have warm lemon water and Indrajav soaked in water every morning. By God's grace, the swelling vanished. The husband's family cannot think of this. They will try the best doctors in Kolkata, go for surgery in the first month. For two-three years now, the left side of my neck to the shoulder and half of the back pains way too much, may be because I carry a heavy bag on my left. I did not even ask the husband to take me to a specialist, get physiotherapy done, this that. When things go out of control; we shall see. This guy is overburdened since age 20. I tell him "as a son your job would have been to get a good home in a decent neighbourhood or a flat in a proper condominium, a tiny Alto or Zen car for your parents. Instead you guys helped the doctors to build their's." His family could not guarantee him a normal life for themselves, so he could not because he has to bear a huge medical expenses and he is not a business tycoon. Except my father-in-law, his entire family's bone of contention is me. Do they think I sleep on a bed of roses? Nah, printed notes! His mother made no effort to remain well and normal, she never felt for the huge medical expenses incurred. I can call them every alternate day, I do not. "S, her stomach is aching." Come on, if one sits all day and gulp ten variety of medicines, there shall be wind formed in the stomach. I do not say anything, from day one I am the worst kind of a daughter-in-law who keeps their son in her pocket. If you come here, visit other homes and compare it with our's; you will know whether I have control over my husband's finances or not. I keep telling him "your parents are not supposed to live in that stupid, impoverished condominium, they deserved better. Your mother's grudge on me would have been halved if she stayed in an air lit, proper flat; owned a car & a part-time driver." Then they cannot maintain their small flat, they could not guarantee that they will at least try to live better and happy without wanting medication for every little thing. I tell their son that he made all the wrong expenditures. Had he got them a proper home, had I decorated that with flowering pots; then what? They would not have taken care of anything, but would sit all day and talk about diseases. If I get them in our empty house in Kolkata; I shall be in prison on my visits to Kolkata. For two weeks I have to sit with them and be their guard. They will not let me go out for shopping, to meet people. I never had serious issues living with my paa-in-law though I do not like the patriarch in him or his bitter tone but he is very duty bound. What did his wife do? She spoke negative about me in the neighbourhood, made my so called "friendly circle" enjoy the sweet and sour gossips, tore me in front of the cook who fleeced her complaining about me. When questioned, she would flatly deny; she is sick and old; I am not. I got to hear how bad I am, what kind of a "jinish" I am, how great her daughter is, how hardworking compared to me who is a lazy brat. If I was so lazy, how could my mother-in-law sleep all day and watch television during the years they stayed with me? I had only one help then. So, our home, specially our helps and neighbours had to be different. I could never think of my mother-in-law serving me food, having which I could go out to enjoy a movie or adda with my friends. I keep a cordial, formal relationship with her daughter and the daughter's husband who talked at my back to keep his mother-in-law happy, I believe the daughter did not. It is true she hates cooking, neither she is cordial with her in-laws [thats her personal issue] but she earns & supports her family and is an amazing home maker. Anyway, they are all family, no one can ever accuse me saying that I did not want to serve them good food of their kind! So, here are non-vegetarian, fish dishes family kind of with Kechki / Indian River Sprat they and any primitive Bengali would enjoy; "KECHKI MAACH ER PEYAZ CHOCCHORI O BHAJA."

INGREDIENTS FOR THE FISH-ONION-GARLIC-CHILLI PREPARATION :

KECHKI MAACH / INDIAN RIVER SPRAT : 250-300GM

SLITTED GREEN CHILLI : 4-5

CRUSHED GARLIC : 1TBSP

SLICED ONION : 1SMALL TEA CUP

RED CHILLI POWDER : 1/2TSP

TURMERIC POWDER : 1/4TSP

SALT : AS REQUIRED

NIGELLA SEED / KALOJEEREY : 1/4TSP

OIL : 1TBSP +2TBSP

INGREDIENTS FOR THE DEEP FRIED FISH:

KECHKI MAACH / INDIAN RIVER SPRAT : 300-400GM

REFINED FLOUR OR RICE FLOUR : 2TSP

TURMERIC POWDER : 1/4TSP

SALT : AS REQUIRED

OIL : AS REQUIRED TO DEEP FRY CRISP

PROCEDURE :

LET US PREPARE THE "KECHKI WITH ONION-GARLIC-CHILLI"AT FIRST.

Wash the fish taking in a bowl several times as there may be mud, dirt and grass a lot. The good news is we need not clean their stomach, gills, scales of them.

Drain the water, marinate the fish well with 2tbsp oil, turmeric powder, salt, red chilli powder, washed sliced onion, slitted green chillies. Mix well and keep aside for 40-45 minutes.

Heat oil in a wok very well, temper with crushed garlic and nigella seeds. As the garlic turns brown, add the fish along with the marinade and fold in well gently.

We shall cover cook it at the minimal heat for 12-14 minutes, stirring it very gently every few minutes very gently without allowing all of the fish to break. That is the only trick.

Water shall release, when it dries we are done. If required, we can sprinkle water little by little after a pause.

FOR THE "KECHKI MAACH BHAJA", THIS IS WHAT WE DO.

Wash the fish taking in a bowl several time to get rid of the grass, mud and other dust particles.

Drain the water and marinate it with the turmeric and salt.

After 1/2 an hour, drain the marinade and add the rice flour or refined flour. Mix well.

Heat the oil to the smoking point and then bring it to the lowest. Add the fish in batches and deep fry till crisp. During the entire period, we have to adjust the heat from low to the minimal.

We should have both the dishes with only steamed rice. The fried fish can be had as a snacks with your choice of drinks.

I am not really in the mind to sit for 2-3 hrs at a stretch and concentrate on something. Then, writing my Blog Posts are a kind of unwinding for me. I do not know if more of wind has formed within or not since yesterday late at night but my mind is elsewhere at this moment. Sometime after 10pm last night, I discovered that the movie Gumnami Baba is streaming in You Tube. There and then I had to watch it.

Okay, I had more expectations from a Srijit Mukherjee movie, more of details. Then I realised that no film maker can furnish us with a detailed insight about his life and death; it is so controversial, so suppressed was he. I have always believed that his family never took proper initiative to unfold the truth or the truth is they were under threat too. Such is the hunger for power that the life of a hero was turned onto a suppressive no one. I am too much of an emotional and Netaji was not a hero for us alone, he is an inbuilt emotion for us. For the next generation Bengali, I do not know really. May be we have failed to teach our kids to take their history, their pride along with them wherever they go. Emotionally charged around 1am in the morning, I searched more videos on it and watched them until when the husband asked me to go to sleep and watch what I wish today. This morning I completed two watching them, now started to write the recipe of this vegetarian soybean chunk curry with potatoes NUTRELA MEALMAKER ER TORKARI as it was done in the maximum of the Bengali families.

I definitely like idli or ruti and do them on a regular basis, but when it concerns a Bengali persona as magnanimous as him, I keep idli or ruti at far from him. On his birthday falls the date of two of my family celebrations which is not their fault. What my only request to them is that they should stop from going public with their celebrations on the particular day, its an insult to the great who perhaps was crossing danger zones on his birthdays keeping the interest of the nation above his own. Let people come to you and wish, even if they do not wish you are not going to die a year early, it will happen when time comes.

I wish to finish this post as early as possible and write a review on the movie "Gumnami" on my personal stream. What I am feeling since yesterday is that there is no point dissecting his life and trying to solve the mystery, it will only get us emotionally disturbed. The powerful never wanted to get him back to the track, they feared his persona. We do not know if this hermit was the same freedom fighter, it is controversial, it is political, it is a political conspiracy that kept on playing even after the independence because people love power and position the most. Now, let him rest in peace because there shall never be a come back. If Bengal is the step child of a nation, we Bengalis are to be made responsible, it is our nature to consider ourselves supremo after a minuscule achievement. That makes us unfriendlier towards the rest, we do not know to mingle, we are lazy too. Because, I am in a different state of mind today not willing to do an elaborate recipe; let me blog about this easy peasy vegetarian dish NUTRELA MEALMAKER ER TORKARI. When these two brands brought these soybean chunks in the market, fish eating Bengalis got some relief that they can have at least paneer or this a day or two in a week; fish prices were soaring high. Both the brands became household names and we called them in this name instead of "soy borir torkari" as most of the Bengalis did. The senior says he used to love it as a teen, the junior most too eats it though does not consider it a substitute to meat. Me too like it if cooked spicy. At times, I do it with onion garlic, today's share is a no garlic, no onion one.

INGREDIENTS :

SOY CHUNK : 150-200GM

POTATO : 1BIG

TOMATO : 1MEDIUM

GREEN CHILLI : 3-4

GINGER PASTE : 2TBSP

CUMIN POWDER : 1TSP

CORIANDER POWDER : 1/2TSP

TURMERIC POWDER : 1TSP

RED CHILLI POWDER : 11/2TSP

CUMIN SEED : 2-3PINCH

BAYLEAF : 1

CINNAMON POWDER : 1/4TSP

CARDAMOM POWDER : 1/4TSP

SUGAR : 1TSP

SALT : AS REQUIRED

GHEE / CLARIFIED BUTTER : 2TSP

OIL : 5-6TBSP [more of it may be required]

PROCEDURE :

Take the soy chunks in a bowl and wash. Heat a sauce pan full of water and add some salt to it.

Bring it to boil and add the washed soy chunks. Boil it for 5 minutes and take down from the gas oven. Keep it aside for half an hour.

Wash and chop the tomato. Wash and slit the green chillies.

Wash and peel the potato. Cut into 8 cubes and wash again. Rub little salt and turmeric to marinate.

Take the ginger paste, a major amount of the turmeric+cumin+coriander+red chilli powders+salt in a bowl and mix well.

After half an hour, drain the water from the soybean chunks. Rub little salt and turmeric and marinate well.

Heat oil in a wok and fry the potato pieces in batches until light brown from all sides. Do it at minimal to low flame.

Take out the fried potatoes and add some of the soybean chunks squeezing them to the wok. Fry them brown. Repeat the process until all of them are done. I fear these chunks soaks in all the oil while frying, you may need to add more oil if so in your case too. If done without frying, they do not taste as good as it.

Temper the remaining oil with cumin seeds and a bay leaf. Add the spice paste and stir at low heat for 2 minutes. Add the chopped tomatoes and stir for another 2 minutes for it to melt.

Add 11/2 coffee mugs of water and bring it to boil keeping the flame at low. After 3-4 minutes, add the fried potatoes and cover cook at the lowest heat for 3-4 minutes.

Open the cover, add the fried soybean chunks and let boil at low heat for 2-3 minutes covered.

Open the cover, add the slitted green chillies, sugar, cinnamon and green cardamom powders. Stir and cook uncovered for 2 minutes.

Switch off the gas oven, add the ghee and stir once. Transfer to a serving bowl.

Serve it with rice or flatbreads. We had it with pomegranate, ghee rice, egg curry and sesame-cashew nut paneer on 31st of December, 2019.

I was for so long wanting to share this recipe on "shutki maach", that is dried fish! It was not happening for some reason or the other. Yesterday, I felt I must blog about one of the few recipes of dried fish I keep doing today before I share with you two Holi friendly recipes. The best would have been if I could skip writing a Blog Post today. The senior member is at home, I am not feeling high mentally, the physical ailments became friends with me. Not that this home houses a couple who would sit and watch a romantic movie in absence of the son or themselves talk romantic. Ughh! I do not remember when I stopped expecting him to behave the way I wish to. In fact, that is a wrong kind of expectation. Let us be happy with the fact that we never get bored sitting together in the same couch and engage in different activities. We so accept that we do not share common interests as such and I do not hide it from the public. Just early morning, I was chatting with a sister like who lives in the Texas region after many months. She was enquiring about our recent future and surprisingly she thinks we would revive or start a new journey as a romantic couple in few months. What she does not know is that I threatened the man with an one liner, "cheleke baad diye kono furti korbona kintu." Why not? At a ripe, young age this mumma had a fulfilling romantic journey with her offspring. Till date, I could not digest the fact how some around dumped their new born in the family's lap and travelled to places as a couple. Why why why? They should have got it when they were ready to be parents. However, those kids do more of "mumma mumma" and kiss and hug their's than the moron does it to me. It would not miss me for a single day in a distant land. Before that, let me have a cherishing meal with rice and shutki maach / dried fish done with egg plant, young amaranth stem, dried Bombay Duck DATA BEGUN DIYE LOTEY SHUTKIR TORKARI with my own. I use less amount of vegetables in a dried fish dish as the men are more fond of it's bharta / pate[?].

Many things around I cannot get along with. The more I am aging, I am getting choosy, smallest of the things are causing me irritation. It can be a pre-menopausal syndrome, it can be so that with age trying to keep everyone around happy is becoming a tough, meaningless exercise. An eternal question arises in front of me each day before I go to sleep; "Is it required to please people or be in touch with those who does not respect my being? Am I at a loss if I do not?" Not really until I stop feeling immensely happy sitting alone in a park tired, after a walk. Here the neighbourhood parks are small, not suitable to walk. They are used as kids' play area or as the elderly's light exercise zone. We have two very near to our home, one is this. I never went in, passed by thinking its not worth. Yesterday, I could not take the heat of the sun, went in and ahh! so cool. Its a 500mt radius, so for 5km one needs 10 rounds or for 6km, its 12 rounds. I cannot go round round in a small, known area, let us see. The burnt skin is a concern.

Thereafter these kinds of meal like a plate of rice and DATA BEGUN DIYE LOTEY SHUTKIR TORKARI does not help in weight loss. Then, food is a pleasure for me. I cannot live without it. We love dried fish and this one done with dried Bombay Duck, Amaranth Stem, Egg Plant was a rock.

INGREDIENTS :

LOTEY / DRIED BOMBAY DUCK FISH : 4-5NOS.

EGG PLANT : 2MEDIUM SIZED

AMARANTH STEM : 7-8NOS.

SLICED ONION : 11/2MEDIUM SIZED TEA CUP

CRUSHED GARLIC : 2-3TBSP

SLITTED GREEN CHILLI : 6-7

RED CHILLI POWDER : 1TBSP

TURMERIC POWDER : 1TSP

SALT : AS REQUIRED

NIGELLA SEED : 1/4TSP

DRY RED CHILLI : 3-4 HALVED

OIL : 5-6TBSP [I USE MUSTARD]

PROCEDURE :

We would discard the head and tail end of each of the dried fish. We would then cut each one of them into smaller pieces.

Some do dry roast them before soaking in hot water and washing, I do not. I wash them under running water several times because of the dust elements they contain. Thereafter, we shall soak them in a bowl of hot water.

We shall peel 12-15 garlic cloves, wash and crush. We shall peel, discard ends, wash and slice two big onion.

We shall discard the two ends of each amaranth stem, cut lengthwise, carefully discarding the thin fibres. We shall wash them and rub with very little salt and turmeric.

We shall discard the two ends of the eggplants, cut half and then into smaller cubes. We shall wash them and rub with salt & turmeric.

After half an hour of soaking, we shall drain the water and marinate them in little salt and some amount of turmeric powder. We shall keep it aside for 10-12 minutes.

We shall now heat oil in a wok and temper with the nigella seeds and halved dry red chillies.

We shall add the crushed garlic and fry till brown.

We shall add the sliced onion and fry until brown.

We shall now add the marinated fish pieces.

We shall give a stir and cover cook at minimal heat for 7-8 minutes checking in between to avoid burning.

We shall open cover, add the cut, washed and marinated egg plants and amaranth stems. Fold in well and cook at minimal heat for 12-14 minutes. In between, we shall check every five minutes if the water has dried. In that case, we shall add one medium cup of water.

It is to be had with steamed rice always. On that day, we also had "dal, bori diye shaak bhaja, fulkopi-aloor dalna."

This sweet or you may call it halua was made in a jiffy. You remember or not some 15-20 days back I had shared it's picture. I had an invitation, I forgot to buy some raw produce midweek to prepare little something and take to that home. I do it religiously; if I visit any home, I carry some home cooked food with me. This habit I have inherited from my mother, I did not see this ritual in the in-law's side. My mother-in-law hardly wanted to cook for her own family. How years after years they eat burnt, undercooked or overcooked food made by helps. I do not wish to repeat how difficult it was to adjust in a home where people slept till 12pm, ate lunch at 3pm; some even without taking shower. They followed no decent routine in life. Thoughts that cause me irritation should be kept aside. I wish to revive the sweetness back in me. "Mad woman, by eating more of sweets?""Yes people! Whats your problem if I slow poison myself?" So, here is today's breakfast of a diabetic with hypothyroidism, high amount of bad cholesterol.

I had "muri, half each of an adhirasam and jilipi". My drink this morning is a hot cup of Bournvita without milk and sugar. I was so fond of Bournvita Quiz Contest then streaming in All India Radio. Its just for a change, I never do like these milk & malt based drinks, chilled is still okay. They come for the son and given alternating between smoothie and these varieties. Smoothie is better because you are doing it with fresh fruits and nuts. Thereafter, I free-zed the time I started to write, I am not good with language, it takes me anywhere between 21/2-31/2-4 hours to finish a blog post.

Why to blame that woman in the interiors of the suburb who does my nails at least at 40% lesser rate than the parlours of the malls do. The toe nails are intact whilst that of the hands are gone. Its OPI brand. The problem is with my right palm. Its always experimenting in the kitchen. I do not regret however. That day, I could prepare some decent food and take for that family.

Of them, I wish to share with you the recipe of the sweet / halua kind of dessert topped with grapes KOMOLAR ROSH GUR DIYE MULTIGRAIN ATTAR MISHTI.

Today too, I have an invitation to a tea party in the neighbourhood post 6pm. I have some plans in mind which I do out of my own pleasure, people do not starve in their own home. I have planned such a way that my family too can enjoy today's dinner. So you know I have to finish off with my blog post early, go for a swim downstairs. Once back, I wish to cook a complete 3-course meal and reach that home around 7pm and sit for an hour. This would be an younger gathering I know. The problem is I cannot go on and on talking, I cannot take part in any discussion for long. You ask me to wander alone, sit at an eatery for hours with a big platter of food, I am happy. Back in Kolkata, I am not comfortable sitting alone in an eatery, here no-one bothers you, no one gives weird looks and I am getting so used to this kind of environment. Then, we have to leave when time comes. So, "modda katha holo" I am having sweets his week and stupid Cristine tells me now that next week is my blood sugar check. I hardly keep track of my medicine box. She should have told me yesterday when I had sent her for "thakurer phool", requested to get adhirasam, jilipi and some motichur laddu. I cannot have one full at a time if store bought. Yet, I am at a better position than that obese girl. She is not a born obese, later became and made her family obese. Everyone loves good food, tasty food but we have to control a bit for our own good. I do not find any concern for health in that family, I see a similar kind in the extended family from the in-law's side. Child obesity is dangerous, one need not do the same wrong my parents did allowing me to gorge on food for 16 hours a day. I do a bit of swimming and walking; a good amount of yoga practice and gym-ing would have helped. I totally dislike both the laters and herbal food supplements. People are wise if they can leave their traditional nihari and bread breakfast and switch to greens and fruits. I cannot make such sacrifices, my lunch today is one "porota o fulkopir dalna" and salad. So, I am standing in between two extremes. However, my homemade sweets are always an endeavour to make them healthier, I stopped getting refined sugar home, white sugar crystals come for the 'thakurer poribar." I have to think of an alternative to it. Our blog share today is such a vegetarian sweet using multigrain atta meal, fresh orange juice, jaggery mainly. I named it KOMOLAR ROSH GUR DIYE MULTIGRAIN ATTAR MISHTI which has a loving fragrance from green cardamom, bay leaf and ghee.

INGREDIENTS :

MULTIGRAIN ATTA FLOUR : 11/2COFFEE MUG
FRESH ORANGE JUICE : OF ONE STANDARD SIZED
JAGGERY : 11/2SMALL TEA CUP [I USE LESS AMOUNT]
BROWN SUGAR : 11/2TBSP [I DO NOT GET HOME WHITE SUGAR]
GHEE / CLARIFIED BUTTER : 5TBSP + 2TBSP
GREEN CARDAMOM POWDER : 1TSP
BAY LEAF : 2
I USED FRESH GRAPES TO GARNISH

PROCEDURE :

Here is the orange juice prepared and stored in a bowl.

I have added water to the jaggery, put it for rest and melted it.

I have heated 5tbsp ghee in a wok and added bay leaves to it.

I added the multigrain flour then and roasted well for 8-10 minutes at minimal heat.

Then, I added the orange juice and the jaggery water.

I folded in very well and continuously stirred to avoid the formation of lump.

I was finding this stage difficult. One thing was that I selected a wrong wok, better you do it in a wide, non stick wok.

Secondly, this is a Bengali soul who never can use half and half measure of "ghee and atta", impossible. to think.

Anyway, the flour would tend to soak the watery liquid quickly because less amount of ghee is used, never mind add water little by little but as less as possible.

When the mixture comes out of the sides, I added the green cardamom powder and 2tbsp ghee. I stir cooked for a minute or two folding in well.

I had some fresh grapes in hand and garnished with it. You can use dry fruits of your choice.

I strongly recommend to have it fresh and hot. It did not taste the same later reheated.

The head seems jam-packed; not because I am tired! When I have a big responsibility to discharge, I cannot concentrate on peacefully writing a Blog Post. Yet, I so wish to share this vegetarian snack recipe on this day of Dol Purnima, 2020. After I finish this job, I shall take a good shower and cook a tiny food platter for my God's Family. My readers have no idea what I have planned for the Almighty today, I think when they see it tomorrow, they shall smile, giggle, be happy and want to have a little of everything I cooked. If I am unable to treat you in person, I would wish you to enjoy virtually. Even on the occasion of Lakshmi Pooja, Saraswati Pooja, Janmashtami; I cannot call home the number of people I wish to. How to accommodate? No one in this home did pay heed to my small request of renting a flat that has 3+1 study so that I can use the study as a prayer room. The more I am aging, I am hating the idea of an attached toilet, so much so that I sleep in the guest room and not in the bedroom. To my mother & grandmother, "gharer modhya eshob ki ga ghinghiney byapar." Not today, 15 years back I requested for a separate "thakur ghar." Am I not that little girl who held tight her maternal grandmother's "anchal" while she moved from this room to that room with the "dhoop dani", then to the "tulshi tola, bagan and back?" Here distance is not a problem, I also do not work. If you can go a little towards the interior you get a four roomed, very well done home at 2000-2500 Sing$ of rent in a condominium. They may be 3-4 stoppages far from a MRT station. I had no problem but people at this home find my wishes unimportant, they calculate driving time, this-that and pay 3100 Sing$ for 1100sq.ft. whose condition is horrible; the kitchen more. I so requested him to relocate to Mumbai so that we can buy a flat with our savings at least in Kandivli or Borivli, get my mother and his parents to stay for 3 months in turns. No, the son's college fees cannot be paid with a salary in India. A Partha Dey and Madhuchanda Dey Ghosh bought a 1200 sq.ft. flat some 12 years back paying something between 4-5 crore rupees perhaps. I do not know why they must live in Bandra Linking Road when they both drive. What they say is that S has no idea how worsening is the traffic situation in Mumbai. I told Partha last year that the "land of the mad grandfather" is way better to buy a property. "Partha, tui je daamey ooi flat kinechish, okhaney lokey aki daamey ektu durey bungalow, bagan, garage shoho keney.""folao korey lokey barir daam internet e dei boley jantey pari." The space problem is same here, in Mumbai; in HongKong it is worser. I accepted staying the prime time of my life in a rented space, could not the earning member pay a little respect to my tiny wish? I too do not give "patta". I am getting more into "pujo-archa." I roam around freely from this temple to that which does not make them too happy, I do not care. However, preparing a vegetarian snack with bits of broccoli, boiled potato, cashew nuts, raisins, few spices BROCCOLI ALOO KAJU KISHMISH STUFFED SNACK for the family is always a pleasure. I never feel why should I!

A few minutes back, I get to know that the son would go to school around 12pm today which means my "pujor gochano" shall get delayed. They do not let you clean the beds, do dusting, sweeping, wiping the rooms in the morning. Everything should have a system, after marriage I saw people sleeping and the helps broom, wipe the rooms without the beds being done. They work in different homes, how can they wait for the mother-in-law or her kids who sleep till 12pm? I felt if I am to stay within this system, I shall die of irritation. At this home too, I cannot maintain the discipline I wished for because no one cooperates except the help. I try to stay happy doing what I enjoy; roam around, eat, cook for my "thakurs" at regular intervals, get a planter. Yes, I do have a good amount of my mother present in me. The brother is more attached to her but he is not interested to take over from her. The mother says she does not feel like keeping special prayer meets at home after the father's demise. He so loved to have the "naru, mishti, pithey, fol, payesh, luchi, khichuri", was so eager to call his local friends for "proshad." Deep within, he was very proud of our mother's immense potential as a homemaker, told me several times "your mamoni does not know what laziness is." Then, you have to make your partner feel it or listen to each other a bit. There always had a clash between our mother's concept of cleanliness, her expectations and his freedom loving self. My paternal grandparents were too good, but the paternal grandmother was not used to doing household work; they were a business family with a couple of helps, my "jethima" too took over at a young age. My daddy loved sleeping every two hours like his mother; my mother considered it "murgider moto jhimuni rog, khub kharap obhyash." I face the same problem. Yet, I told my mother then, "you choose or I, at this moment I think my major concern is trust. Right now, I think T can be trusted the most. He himself has complex about his thin structure, he has perseverance, he is not a womaniser, he is not much of a hot stuff among the girls. I lack what a majority of boys want in a girl neither can afford to lose the home I shall built with all my heart. I cannot handle a departure at every juncture in my life! Biyer raatey keu jodi amar measurement nitey shuru korey o bhabey choymash er beshi poshabey na, shei apaman shoibey na." Then I did not want an intelligent self like T to get married to a girl his family wanted; "modhyobitto Saha poribarer ucchomadhyomik pash meye." Oh! Yes! My in-laws did tell me directly about their wish, they think "I am a beyara." I consider myself slightly better than who they wished for their son. My both "jas" are learned and share good vibes with their in-laws unlike me. However, I do not agree what does a round in the social media. "An educated mother can change the society." It is wrong and extremely derogatory to a woman. I have secured an MA &B.ED degree from an university I did not want to[it is actually meant for the students of Fine Arts]. My category of "educated Indians" are worthless, they wander in the streets of Bengal with no skills as such. One has to apply the education learnt, else what for? An uneducated mother is not the concern, a mother has to value the need of education in her kids' life. I saw a severe lack of that interest in my in-law's family, specially in the mother-in-law's side; "mati kamrey porey theke chele-meyeder porabo eei chetonai nei eder." I severely disliked that and could not ever adjust to it. My son is not born to do social work at the cost of his life & education. Let him settle down in life, then he is free to serve people, he must take care of his "nono, piya and their spouses." He can engage in welfare activities, no problem. Before that, he has to get higher degrees to his mother. He does have behavioural issues that his mother does not like, then his paternal grandmother & his father have their presence in him, I cannot do anything about it. My only regret in life is perhaps the arrogance my men hone. Where was I? Okay, my brother and his wife do not have any interest following my mother's footsteps, taking over the family's "pujo-archa" or her concept of cleanliness, doing the "bazaar ghat" the way she wants, gardening; nothing. However, the brother has spent more than a lakh to renovate our mother's toilet, his wife is not at all our kind of a homemaker, she enjoys outdoor works, earns way more than what an average girl in Kolkata earns, so independent that she took alone three veterans with different ailments to Vellore, got out of the flood inflicted emergency all by herself. My mother admits her smartness, then that "akkhep"; "amader theke shongshar korata nilona." I say, "kichu labh nei mani, amra achal. Amader kono proyojon nei. Taka rojkar korey anina, danakata porio na je bou er mukh dekhe pagol hoye shera beauty parlour e chutbey niye shajatey, golar jor neije diney ponchash bar mukher kachey cha eney dhorbey keu, proti pach minute antor jigasha korbey, bukey byatha? mathai byatha? petey byatha? Charo na, eeijey shadhin bhabey shongshar kortey parchi etao boro paoa." My mother-in law has concerns about my height, looks and I had to listen to the stories of a high profile marriage, a beautiful bride for few months. Never mind, I enjoyed. The groom did not invite personally so there was no question of going. Neither all invitations are to be attended. At 31, I was battling with weight issues, untimely greying, infected stitch; on my lap was the ultimate love of my life. That an underweight husband had carried a stretcher weighing 72 kilogram up to the third floor flat because the wife did not wish to stay in the nursing home for hygiene concerns, that he mended and dressed the wound with care, did not feel ashamed of the not so good looking wife is a reason to stay few more years on this earth; who says one gets everything they wished for in life? Leave the Indian mother-in-laws, they may not be fair or sharp featured, their own kids may be dark but they want a fair, glam doll or a sharp featured beautiful bride for their sons. After few years, the same mother-in-law shall say "roop diye amar cheleke bhuliye haath korechey." Some shall sing praises of a better looking woman in front of their daughter-in-law and that daughter-in-law is nuts enough to go and tell the concerned person about the praise made to make the one feel high and very high about oneself and start loving the aunty more than the friend. What does the nuts gets acting silly? May be a little of the Almighty's Blessings! The nuts never find it tiring to offer special prayer to the God asking mercy and blessings for her own or prepare a yummy vegetarian snack BROCCOLI ALOO KAJU KISHMISH STUFFED SNACK for them; even if it means killing all the goodness of a broccoli. This family could not have the "Broccolir Shukto."

INGREDIENTS FOR THE FILLING :

POTATO : 2MEDIUM SIZED
BROCCOLI : 1STANDARD SIZED
GREEN CHILLI : 3-4
DRY RED CHILLI : 2-3HALVED
CASHEWNUT : 10-12HALVED
RAISIN : 12-13
CURRY LEAF : 10-12
AESAFOETIDA : 2-3PINCH
TURMERIC POWDER : 1/2TSP
CUMIN POWDER : 1/2TSP
CORIANDER POWDER : 1/2TSP
DRY MANGO POWDER : 1TSP
CUMIN SEED : 1/4TSP
SALT : AS REQUIRED
SUGAR : 1TSP
OIL : 3TBSP

INGREDIENTS FOR THE DOUGH :

REFINED FLOUR : 2COFFEE MUG
GHEE / CLARIFIED BUTTER : 3-4TBSP [YOU CAN USE ANY EDIBLE OIL EXCEPT MUSTARD]
SALT : AS REQUIRED

FINAL PRODUCT :

THE DOUGH
THE FILLING
OIL TO DEEP FRY

PROCEDURE :

Wash the broccoli and cut into tiny florets. Wash again. Marinate with little salt.

Wash the potatoes. Take in a microwave proof plate. Rub with salt and prick with a fork all over of each.

Microwave at high for 4-5 minutes. Once cool, peel and mash the potatoes well.

Half the cashew nuts and wash the raisins. Wash & chop the green chillies. Wash the curry leaves to be used.

Heat oil in a wok and temper with the aesafoetida, cumin seeds and the halved dry red chillies.

After a stir, add the chopped green chillies. I forgot to add the curry leaves at this stage, so added it latter. Do not worry, that shall not mark you a failure in life, take it easy.

Add the cashew nuts and stir till light brown.

Add the broccoli and curry leaves and some turmeric. Stir at low heat for 2-3 minutes. Add the raisins, give a stir.

Add the boiled and mashed potato now. Add the cumin+coriander+dry mango powders, a bit of salt and stir cook well for 3-4 minutes.

Store in a bowl and let cool.

Let us prepare the dough. Take the refined flour in a wide mouthed bowl. Add the salt and mix well.

Add the ghee / clarified butter and rub well for 3-4 minutes. It shall get crumbly.

Add water little by little to get a dough. I was not so particular about perfection, it was 8.30 pm at night. It had to be crisp, hot, tasty when served.

We shall cover it for 20 minutes.

We shall now knead again for 2-3 minutes and tear off small portions. We shall smoothen each between our palms.

I was not even particular rolling them round. While clicking the step of filling them, I did not see it turned over. I am never at fault though I was clicking. "Cristine, tor mundu ta chibiye kheye nebo."

Fold it and use your fingers or a fork to close tight. We found the fork design better.

Once done, we shall fry in minimal to low heat in batches. If you refrigerate them for an hour or two, you get the best outer finish.

Serve them hot with your choice of chutney, sauces, pickle. We had them with coriander-yogurt chutney and Lingham's Chilli-Tomato Sauce.

Some days I wake up too late, it was at 6:55am this morning. Cristine told the son shall go out around 12pm today, they are having marathon revision tests now and so there is no fixed timing for the school. The senior goes to office a little late, around 9am, so I was dilly-dallying at the bed. If you say so, I wake up around 4am, after that its my call; which day to get up from the bed instantly, which day to keep lying. I absolutely cannot sleep at the time of sunrise. Today's lunch box is having "tetul murgi o fried rice." Cristine can prepare it but I wished to. I told her we need not hurry, Sir goes late and we shall do it after 8am because the son has to eat the reheated stuff may be after 4pm. I always admit that I am not that level of a sincere homemaker, definitely casual. I know women who would have done the fried rice only for the man in the morning, for the son fresh when he comes back, then there is something called Cristine's lunch; shall we cook the same thing three times within few hours? I shall not do that. I shall have two thin and small SUJIR POROTA for my lunch. There is a little of dough left from yesterday evening done with powdered semolina, fresh coriander, onion, green chillies. About breads, I always prefer to do and serve fresh. I refrigerate leftover doughs but hardly cooked ones unless the men think they feel heavy and leave eating midway. They so ruthlessly waste food, I cannot; I eat the leftovers; if not too messy, Cristine too eats. So, what you see in the pictures are flatbreads made solely from semolina flour. I drew the inspiration from "cookist.com's Arabic Bread." However, mine were totally different, I cannot ever acquire the capability of rolling a dough ball so thin.

All of us allow French Beans only in fried rices and noodles dishes, amazing enough in restaurants it feels good to have lightly sautéed beans & asparagus. So, the senior took "kolar bora o red bean bun" in his snack box, the son shall eat them now. The man took chicken with fried rice in his lunch box, Cristine shall have it in lunch, the son shall come home and have it. My lunch shall be two thin SUJIR POROTA, that is semolina flatbreads with fresh flavours from coriander leaves, a very little amount of the fried rice, some salad and pickle. Do you know that I forgot what I cooked last Saturday? Cristine requests, "ma'am, can you please stop experimenting with food, the existing foods have to be finished." Then, ever since I had seen this video on the Arabic Bubble Bread, I felt I have to try a semolina flatbread asap. Tell me, what else to do all day? The man comes back home around 9pm maximum of the days, it can be 9:30-10pm, very rarely it is 8:30pm. The son's favourite game is not talking to mumma, to do anything that possibly can irritate her. Whatever he has to convey, he does it through Cristine didi, for serious academic issues he needs Babai. This time, mumma herself was not talking to him because he misbehaved last Sunday. She gave in yesterday finding him to be disturbed at the fact mumma not seeing him eye to eye but both these men are not in the habit of uttering the word "sorry." I did let it go because I am soft, anyway these kids are under immense pressure of the oncoming examination, do you think our son would come home around 4pm-5pm and have home cooked lunch, he would have eaten outside. Mumma anticipates its some kind of a pressure to perform decent at least. They cannot go casual at this time. So, I sat with this breakfast this morning, could not have more than half of the bread because it has red bean paste in good amount which is sweet, tomorrow I have a blood sugar check. The banana fritters have lesser amount of sugar but unhealthy I admit.

I was excited to cook a semolina flatbread but was very skeptical whether a dough be formed with it. I was sure that I cannot produce a replica of an Arabic Bubble Bread. We had it with the "til narkol bata dim", salad, raita.

RECIPE SOURCE : "cookist.com - Arabic Bubble Bread"

INGREDIENTS :

SEMOLINA / SUJI : 500GM [gives you 10-12 flatbreads]
CHOPPED FRESH CORIANDER : 1MEDIUM TEA CUP
MINCED ONION : 2-3TBSP
MINCED GREEN CHILLI : 11/2TBSP
SALT : 1/2TSP
OIL : 3TBSP + 1/2TBSP FOR EACH OF THE FLATBREAD
WATER : AS REQUIRED FOR A SOFT & SMOOTH DOUGH

PROCEDURE :

We shall powder the semolina in an electric grinder because I felt it shall help me bind the dough better. [Yet, the dough remained a bit grainy after an hour of standing time. I shall not buy the expensive variety of semolina sold in the native shops, I shall work with cheaper Indian varieties.]

We shall take it in a bowl and add the salt. Mix them together very well.

Cristine chopped and minced the fresh coriander, onion, green chillies respectively for me. You will mince the onion & green chillies as fine as possible else you may find it difficult to roll the "porotas."

Discard the root ends of few sprigs of fresh coriander, wash them very well, finely chop and wash again taken in a strainer. Discard the two ends of a medium sized onion, peel and wash it. Cube and mince as finely as possible. Wash again. Discard the root ends of the green chillies, wash and mince finely. With a Cristine in life, I got so lazy with this mincing and chopping job.

We shall add all of them to the powdered semolina flour.

We shall rub the entire thing for 2-3 minutes.

We shall add water little by little and keep kneading. Remember that how much you powder semolina, it shall have a rough texture. Have patience.

Sit on your couch and do this job in your own convenience, this may take some 10-12 minutes.

Now, we shall add some 2-3tbsp oil to the dough.

We shall knead the dough for another 3-4 minutes. Our dough is ready to be kept in rest for 20 minutes to half an hour, covered.

We shall remove the cover after the stipulated time of been at rest, knead again for 3-4 minutes.

We needed only 10 flatbreads yesterday night, hence. The rest was been refrigerated.

Keep the balls covered for 10 minutes before we roll them.

We shall remove cover, roll each ball into round flatbreads taking each at a time on a rolling base; adding few drops of oil while rolling helps.

We shall heat a griddle / pan / tawa well, place one prata / flatbread and cook both sides well at low heat turning over few times.

Use 1/2 tbsp oil after roasting each one a bit.

When both sides brown lightly, its done.

We shall never try to brown a semolina bread too much and try to serve it hot & fresh, it tends to harden once cold. So always do the number of breads you require at that time.

We had it with sesame-coconut egg curry, black pepper-onion raita, salad. We thoroughly enjoyed.

I sincerely hope I am not repeating this recipe of a Bengali Sweet Pilaf in the Blog? So far I can remember, this may have featured in different platters at different times but not as an individual blog post. I do have a Bashanti Polao kind of thing in the blog which was not frequently made in our families, however this one what you see today was / is always done with short grained, fragrant rice variety. Actually, today is the 51st Marriage Anniversary of my parents, the father expired nearly three years back, so celebration does not occur. However, on special occasions, I do make it a point to share dishes relevant, suitable for the concerned people. I am just unable to do a fish / meat share today. Our father was of very friendly nature, he smiled even at strangers. How cannot I take in people around me today? He was a happy go lucky, very simplistic human being. The only luxury in his life perhaps was good quality / bigger sized prawns and a variety of fruits; precisely mango, banana, litchi, jackfruit, apple. Considering various factors in the surrounding, as is possible with a minuscule brain matter; I felt the urge to share a rice pilaf recipe our families prepare, a GHOROA BANGALI POLAO. We usually use short grained, fragrant rice variety "Gobindo Bhog" in West Bengal; here the Bangladeshi stores provide me with a similar kind "chinigura, kalijeera." We never ever use Basmati for our pulao, it is used for fried rices, biryani. When it concerns the parents or any senior member of the family, a fish share is the most suitable. Then, I have the responsibility of taking in the maximum number of the people today, our father loved interacting with people. Death is not a good topic to be discussed for long, let us get back to the present.

I was planning to prepare this Bengali Sweet Pulao since day before yesterday. I had some raw banana kofta curry cooked last Saturday to serve with it. Our father loved kofta, specially a raw banana kofta, perhaps from that thought I do kofta on a regular basis. It is easier to feed veggies to my men if its kofta. Then, I felt let me get more amount of smiles to their faces; grilled some chicken too. If it is a sweet pilaf with cashews, raisins; they would not have mind a vegetarian meal.

Mumma would always serve three pieces of grilled chicken to her boy, keep one for herself. The man got two pieces of grilled chicken and "kanchakolar kofta"each. Okay, Cristine too gets to eat more number of chicken, pomfret, poor quality mutton, even prawns than her maam cooks, she never gets the bigger of the two pieces of Hilsa at this home, she will not.

Preparing a sweet pilaf one has grown up eating is not a big deal as is a Zarda Rice. I jeopardised the latter's taste last week. What I share today is done with confidence. It would have been better if "purano chal" was used. Yes, old stock of rice works better than the new produce. I am personally against having sweet pulao with any soupy, gravy dishes. They do not gel well. I reserve "patla mangshor jhol exclusively for shada bhaat o ruti", "doi maach with shada bhaat.""Kosha Mangsho still can be had with "mishti polao." I am happy to have it with "bit noon & kanchalanka" alone. After marriage, I found the best pair for a Bengali Sweet Pulao GHOROA BANGALI POLAO; "paka rui ba katla bhaja." Their home had this pair frequently, the mother-in-law disliked cooking, this was the best she could do, she herself hates vegetables! I was so relaxed yesterday evening, I was proceeding with the steps of cooking having "Cristine made chirey bhaja o cha", reading few of my old favourite stories. In school, "Kalapahar"& "Mahesh" were part of our text. Yesterday, I broke into tears once again reading "Kalapahar." I asked, "Bossy, tor money achey Iva Miss ki darun poriyechilen Kalapahar." He did not bother to answer, so busy was he watching CNN. So, S enjoys her own company, this morning she had a homemade "masala chai with two kolar bora", bloating did not happen as yet.

I have to wrap up, in practical life me and Cristine have to go to the Indian market in the afternoon, ma'am has to have "pathar mangsho, tatka rui ba katla, magur" this weekend.

INGREDIENTS :

GOBINDO BHOG CHAL / CHINIGURA BA KALIJEERA CHAL : 1COFFEE MUG [all three are fragrant, short grain varieties of rice]
GHEE / CLARIFIED BUTTER : 4TBSP +2TBSP
SUGAR : 3TBSP
SALT : AS REQUIRED
CHOPPED GREEN CHILLI : 11/2TBSP
CINNAMON STICK : 2-3 STANDARD SIZED
GREEN CARDAMOM : 4-5
BLACK CARDAMON : 1
CLOVE : 4-5
BAY LEAF : 3-4
CASHEW NUT : 15-16 HALVED
RAISIN : 12-13

PROCEDURE :

Wash and soak the rice in enough water for an hour.

After an hour, drain the water, spread the rice on a plate [atop a newspaper is the best as it dries it very well]. Since, we are in scare of viruses, I chose a tray.

I had asked Cristine to halve the cashew nuts, wash and drain the water, towel dry. I also had asked her to wash and soak the raisins in warm water for few hours.

She washed and chopped the green chillies, while I lightly crushed the green & black cardamoms, cloves, cinnamon sticks. Listen, I think we should wipe bay leaves with a clean, wet towel before use, all this while I only brushed it with my fingers.

We need ghee, salt and sugar too.

Once the rice grains seem dry, we shall warm 4tbsp ghee in a heavy bottomed vessel and lightly fry the cashew nuts. We shall take them out for later use.

We shall add the crushed whole spices, chopped green chillies, bay leaves to the clarified butter once its quite hot, not to smoking point.

We shall give two-three stirs and add the dried, uncooked rice grains. Now we shall continuously stir the rice for 4-5 minutes at low to medium heat.

The idea is to coat each rice grain with ghee well.

Now add 2 coffee mugs of water, salt & sugar.

Stir once or twice to mix well.

Cover cook at low heat for 7-8 minutes or until 70-75% done.

Open cover, add 2tbsp ghee, the fried cashew nuts and raisins draining the water. Mix gently.

Cover cook at the lowest heat for 4-5 minutes. Switch off the gas burner, keep in rest covered for 12-13 minutes.

Now hold the vessel and shake few times.

It is ready to be served with your choice of sides and salads.

I am feeling so lethargic since early morning today. Dilli-Dallying to start with the blog post, lying on the couch, getting up, taking selfies of the natural self and why not? I have never imposed upon myself anything except for self control on certain things. If as humans we do not practice self restraint and enjoy liberty to it's extreme, the society ceases to exist. Have we accepted the Banjaras in the main stream? Eutopia has nothing to do with reality. This morning, I felt capturing the early morning vive that works wonder inside always. This is the moment, I enjoy listening to soft music while everyone else sleeps.

Its all in the mind. If we wish, we can create a 4am Tiger Hill ambience right in our living room. I am just not fond of the tall buildings acting as blockades to viewing the sky. Till date, I could not click a full moon, a rising sun or a sun down moment, I wanted them in my album. As the clock moves forward, my extra large tummy starts rumbling and I do have a large bowl with my tea. The yellow coloured sweet you see me having with puffed rice is yum, it's recipe I shall be sharing with you sometime later. Pistachios you can see, what you cannot see is that it uses two table spoon of sugar only.

This morning called for some music, so my head phone is on although I cannot multi task. I should have only concentrated on sharing the right steps of this recipe of egg free cake with beetroot juice EGG FREE BEETROOT MARBLE CAKE. However, I do what I wish to while staying within my limits. I am listening to and living the moment in the lyrics of "zindegi kaisi hai pehli hai; kabhi to hasaye, kabhi yeh rulaye" or "na jiya lagey na"..... I think I should finish off with the blog post soon and try picking up some lines I used to hum decades back, to feel happy within. I chant each day; "I am in charge of myself". It helps me feel stronger. In your journey of life; in seeking your happiness or bearing with your pain, you need not disturb other's peace or space. I have learnt it, each day I teach myself this and that helps me get back in the track; enjoy my own company even more. At this moment, it feels I have to sing a piece in whichever way I can to get rid of certain stress. The son's continuous ongoing examinations is also a reason for my stressful self. How he will fare in the finals is my eternal question now. I have to get out of this, a kind of monotony, restless ness is taking over me, in public I do not make it visible. Anyway, cooking is always a pleasure. The son is staying at home more at this time; he keeps on snacking and I so enjoy stacking food for him. His father does not have any idea about these needs of the son, I can understand because I was / is a foodie. What worries me is that our boy has not learnt the habit of sharing with others. You can blame me for this, I might have failed to teach him this. However, I would like you to taste a bit of this EGG FREE BEETROOT MARBLE CAKE virtually; you may also try the recipe, it is worth. If I bake some easy cakes at home, their snack boxes look good in addition to some fruits.

As all marble cakes demand; there were two batters made. What to do with the extra batter that had beetroot juice in it? I simply baked them in small cups adding some extra flour. I took them to a friends home, so do not know the taste, they did not update me. They did not fluff up as I did not add baking powder or soda along with the extra flour. I never do wish to waste anything, not even memories. At this moment, I am listening to 'Marasim", really do not know how do we feel on the day when Gulzar Saab leaves this earth. Since teen-hood, I asked this question to myself "what happens if?" Humans are a strong species. "Gulzar Saab na bhi bolte to bhi hamein pata hai yaadon ko nourish karna parta hain apne andar," we do not let go what we wish to cherish and we are not answerable to anyone doing so; but we need not storm into other's life in the process! Come, let us bake!

INGREDIENTS :

REFINED FLOUR : 1COFFEE MUG
BAKING POWDER : 1TSP
BAKING SODA : 1/2 TSP OR A LITTLE LESS
BEET ROOT JUICE : 4-5TBSP
EVAPORATED CREAMER : 150ML
PLAIN YOGURT : 1MEDIUM TEA CUP
VINEGAR : 11/2TBSP
BROWN SUGAR : 1/2 SMALL TEA CUP
REFINED SUGAR : 4TBSP
VANILLA ESSENCE : 1TSP
SOYBEAN OIL : 1 SMALL TEA CUP

PROCEDURE :

I used the following ingredients!

I took the flour in a bowl, the baking soda & powders and mixed them together well.

Now I took out 1/4 of the flour mixture and placed it in another bowl.

I blended together the evaporated creamer, plain yogurt, refined & brown sugar, vinegar, oil until smooth.

I had added the maximum of the creamy liquid to the bowl which has more amount of flour mixture and had beaten well to get a smooth batter.

I had added the vanilla essence to it and mixed well again.

Then, I had added the fresh beetroot juice to the rest of the liquid mixture and blended it for 1/2 a minute.

I had poured it to the less amount of flour and beaten well.

Here are our two different mixtures. We did not need the beetroot mixture so much, I had made few more cup cakes with it you can see.

In an aluminium foil cake tin, I poured 1/2 of the white batter and tapped on the kitchen flour lightly.

I had added 2tbsp of the red colour batter to it. Now, I used a tooth pick to design. If I can do it, anyone can.

Then, I added another half of the white batter and tapped the tin on the kitchen top.

I poured 2-3 more tbsp of the red batter with beetroot juice and used a tooth pick to spread it in design format. Tapped it on the kitchen top again.

I preheated my convection mode microwave for 10 minutes @ 180*C keeping the wired, low stool inside.

I had placed the cake tin atop the stool thereafter and baked it at 180*C for about 30 minutes I think. Please do insert a fork or tooth pick in the middle to check.

After the bake, the cake lost that beautiful colour, alas! It tastes very good.

Now, what to do with the beetroot juice batter which was a bit watery. I added few spoons of refined flour sans extra amount of baking powder or soda. I mixed well and poured into foil cups half filled. Then, I added some chopped pistachios on the top of each and baked for 17-20 minutes.

I can guarantee you the taste of this tea-time / coffee-time cake. Have it fresh or refrigerate for later consumption.

This was again a product of an error and oh! so yum. The initial plan was to prepare some fried semolina balls and simmer them in fresh orange juice & water syrup. At one point my plan jeopardised. I had soaked fine semolina in hot water, hanged it tied in a piece of cloth. When I went to prepare some home style semi-solidified milk with ghee, milk and powdered milk, Cristine told we are running out of full cream milk. It can happen because our boy drinks chilled milk and lemon tea, flavoured yogurt all day long instead of water. I keep telling there is no substitute for water, who listens to me at this home? You cannot blame me for not taking account of the refrigerated stock. If he finishes his flavoured milk, he starts drinking full cream milk too. You cannot ration the appetite of a growing child, teen, tween or even an adult unless it is a case of obesity. In case of an obese child too, it gets difficult for parents to bar them from eating given the child is foodie. My parents could not but it is required. At this moment, it is impossible for me to ask my boy to drink only a litre of milk in two days, I do not even know how his diet will be like after six months. I only told him never to do rationing on food, I intimated this to his father too. He need not go for fine dining every week but should treat himself how his mother has treated him or how he ate in his own home. I get him buns, pastries, cakes from the local bakeries not always from the branded shops. We did not grow up eating from Flury's all the time, Monginis was just fine for us. Our mother did not allow us Bapuji cake much; actually I used to bake simple cakes after leaving school. I still do it my readers know it. So, this sweet with semolina & fresh orange juice SUJI GURO DUDH KOMOLAR ROSH DIYE HALKA MISHTI was the product of an error made. The moment I added powdered milk to the semolina instead of the scheduled mawa, the mixture melted. You shall see later, how difficult it was to form balls from the mixture. Simultaneously, I was setting paneer at home too. I cannot waste food, so went ahead with preparing this yum, lightly sweetened dessert.

It is not that mumma cooks only what the boy eats. He does not touch achar, we do not mind. At his age I hated non-Bengali sour pickles, only had sweet pickles made at home. Now, this home's couple needs pickles and I enjoy doing them, Cristine has too. In our case, we need to cut the mango pieces small because it is not the main accompaniment with breads for us, "ruti / luchi / porota, tarkari, mangsho o ektu achar" is how we eat our bread meals. At times, I enjoy "ruti ba porota ba luchi o achar" alone for my solo breakfasts & lunches.

This morning, I transferred them to the bottles and poured more of mustard oil from the top. They shall take sun bath for more days now. The two plastic bowls shall go to two neighbourhood homes. Pickles are meant to be kept outside; fearing they may spoil, I keep them refrigerated. I am thinking of doing some research on it, cannot rely on internet totally. Then, internet takes you to new avenues too. My journey through youtube took me to one Vivabhavari Apte who sings so well Lata ji's numbers. I simply loved her as a package; calm, sweet, saree clad Marathi self. So liked the voice of her singing partner Ali Hussain too. So many talents go unnoticed; she is not meant to sing in stages alone, so capable of a Bollywood playback. If you are reading this, do listen to her. Yes, you are right! I regret of not taking music lessons in time, of not practicing to write pieces starting at a tender age. These two activities I enjoy; why I had to be so laid back? Why I had to destroy myself for mere ego? Your destruction does not matter to anyone, its your loss entirely. I have got a good family life but what did I achieve for the self? Let us drop this complex matter, it takes me to nowhere but to more of greys and wrinkles, better I share with you the recipe of an error that turned out to be an yum sweet SUJI GURO DUDH KOMOLAR ROSH DIYE HALKA MISHTI while trying to mend. I could have kept it as a halwa but I had to set it and chill, garnish with some pistachio as the son does not prefer anything that looks messy. You can have it as a post dinner dessert.

INGREDIENTS :

SEMOLINA : 1/2 COFFEE MUG
FRESH ORANGE JUICE : 1COFFEE MUG [OF 4-5 ORANGES]
POWDERED MILK : 2 TBSP
SUGAR : 2 TBSP
GREEN CARDAMOM POWDER : 1/2 TSP
KEWRA WATER : 2-3 DROPS [PANDAN LEAF OR FLOWER EXTRACT?]
TOASTED CHOPPED PISTACHIO TO GARNISH

PROCEDURE :

We will soak the semolina in hot water for 2hours.

Thereafter, we shall strain the water, take the semolina in a clean piece of white cloth and tie for an hour on to the kitchen top.

Meanwhile, we will prepare the orange juice in a juicer. Cristine did this part for me.

Now, we will take down the semolina in a bowl and mash, knead for few minutes.

After this, the initial plan jeopardised. I was to quickly prepare an instant mawa and Cristine told full cream milk is finished. Very poor with common sense, I added powdered milk to the semolina instead and immediately the mixture melted.

Never mind, we shall manage. We will switch on the gas and place a pan atop. We shall add the orange juice and semolina mixture to it.

We will mix the entire thing very well quickly, else dumpling shall form. Cristine did this mixing part, I was busy with paneer making simultaneously.

After it has mixed well, we will add only 2tbsp sugar. I could do without the sugar but the men cannot.

We will cook the stuff at the minimal heat continuously stirring it for 3-4 minutes. We shall add the green cardamom powder now.

Folding in well, we shall pour the entire thing to a container and level. We shall let it set for an hour or two.

Have it chilled or at normal temperature garnishing with your choice of nuts & dry fruits.

This was our dinner last night. Not that I did not have cooked food in the refrigerator but I wished it like this. The reasons are a few. Two of our childhood buddy had / have their birthdays; yesterday and today. I must blog about something the entire classroom can sit together and enjoy. Today is not the day I should blog about the tamarind chicken I so enjoyed. Come on, some of them are friends since age three, since long before I stepped into that institution. I did not wish to go ahead with the "doi pomfret or lau diye chingrir patla jhol" because the virtual world seems a big family connected together on some common interest. The birthday boys would have loved to have some "dimer jhol" but it was the same classroom which one they they left and thereafter entered a "Gujju girl" who fed me bread upma / pulao for the first time in life, I so loved. I had to go vegetarian but not with "pat patar jhol." My family has to be taken in. Since yesterday morning, I was planning this. I went out for my walk, did some groceries, came back and took shower. Me and Cristine again set out for the Indian super mart to pick up certain things, bought more unnecessary stuffs; I mean did I at all require that tamarind sauce and Bakharwadi? I prepare better tamarind sauce at home. We had a very late lunch about which I would want to talk in a public post, we were back home around 6pm. After that, making preparations for this vegetarian snack with flattened rice, potato, green pea, corn, chillies, spices CHIREY O ALOOR TIKKI was not a big deal. The only loss was I had to skip my swimming session, then I was not willing to go for it either. So long the government or the condo management are allowing us to use it, I shall. This island is managed by very efficient people at all levels; I trust them.

The man came home yesterday with the news of "work from home" for quite sometime now. Such a fear has gripped in that I could not rejoice and say "ki moja!". It sincerely feels that I want everything to get back to normal; let people work, eat, merry, travel freely. This is the man who from day one has asked me not to gulp all the news coming from different quarters but to follow the instructions of the WHO site. I had to keep some lamb filled sandwiches too alongside. My men cannot have only some vegetarian snackers with flattened rice and potato CHIREY O ALOOR TIKKI in their dinner, they would happily have the combo. I did not like the lamb curry with potatoes I cooked last Saturday, it felt like I did not cook the spice mixture enough before adding the marinated lamb. Yesterday night, I totally dried it, breaking the meat and potato pieces further.

I am not the kind who would want to have meat sandwiches, we shall have the rest of the meat mixture and "chichinge narkol er torkari" with ruti for our lunch. My dinner was two flattened or beaten rice snacks with tamarind sauce, fresh oranges and the lettuce-onion salad with coleslaw dressing.

The oranges had such a soothing effect on me around 10:20pm at night. I know these salad dressings are not okay for an overweight person like me but as I always say if you want me to have something healthy, I need to have something tongue tickling alongside to go. I am so unable to adapt to purely healthy eating habits.

INGREDIENTS :

FLATTENED / BEATEN RICE / CHIREY : 100-150GM
POTATO : 2MEDIUM SIZED
GREEN PEA : 2TBSP
SWEET CORN : 2TBSP
RAISIN : 11/2TBSP
CHOPPED ONION : 1TBSP
CHOPPED GREEN CHILLI : 1TBSP
CHOPPED CORIANDER : 1SMALL TEA CUP
CUMIN SEED : 1/2TSP
CUMIN POWDER : 1TSP
CORIANDER POWDER : 1TSP
AAMCHOOR POWDER : 2TSP
TURMERIC POWDER : 1/4TSP
SALT : AS REQUIRED
OIL : 3TBSP + FEW DROPS TO GREASE THE OVEN PROOF PLATE OR 2TBSP IF YOU PAN SEAR

PROCEDURE :

Wash the beaten rice well and drain the water very well.

Wash, boil, peel and mash the potatoes well.

We have discarded the roots of the coriander, chopped and washed them. We have discarded the two ends, peeled and washed one medium sized onion; chopped it. We have washed and chopped 3-4 green chillies. We have washed the green peas and sweet corns too.

We will wash and soak the raisins in hot water for 1/2 an hour.

Following are the few spices we are using, forgot to click the oil pot.

Heat the oil in a pan and temper with the cumin seeds. Add the chopped onion & chillies and stir for 3-4 minutes.

Discard the water from the raisins and add to the wok along with the sweet corns, green peas, turmeric powder.

Stir well for 2-3 minutes and add the washed chirey / beaten rice. Add a little of salt and stir cook for 2 minutes or so.

Now, we can add the chopped coriander and fold in well.

Thereafter, we shall add the boiled & mashed potatoes, cumin+coriander+aamchoor powders, adjust the salt and fold in very well. We will continue to stir cook for another 3-4 minutes.

The entire cooking has to be done at low heat.

We shall transfer the mixture to a plate to cool down a bit.

We will grease an oven proof plate with little amount of oil, then prepare medium sized balls and flatten between palms. Place them on the plate.

If you have a convection mode oven as mine, place the high, wired stand inside. We shall place the metal plate atop it.

We will cook one side in the grill mode for 12minutes. Take out.

We will turn over and cook in grill mode again for 4-5 minutes. We should be done.

If you are doing in a pan; heat 2tbsp oil in a pan and place the tikkis, cook each side until lightly brown or more if you want.

I served them fresh and hot with tamarind sauce and chilli-tomato sauce.

In this grave situation, I can only think of sharing recipes which can help us cook simple with less ingredients that are available at moderate prices without much hassle. I cannot stop cooking, it helps me remain less stressed. You can understand what we are going through as board examinee parents. We do not even know how things are going to work out for them in the next few months. Kids who might be going abroad for further studies, cannot even apply for their visas at this moment, the concerned offices are closed for good. In this scenario, we can cook what takes less time and also look good on the plate. I hope, you may wish to cook and serve your family this chicken curry done with some basic kitchen spices, tamarind juice, curry leaves; MICROWAVE E TETUL MURGI. All of my readers know by now that I am not fond of chicken anymore; I do not wish to quit it either. What I do is get country chicken for our regular curries. Light curry prepared with country chicken is what I can eat with some rice or chapati. What is most important to me is that my family should be able to eat what I cook. As a family we enjoy bharta, non-vegetarian curries, dal is a must for me and the son, Cristine; as the lady of the house it is mandatory for me to cook vegetable for the entire family. The rest in the family does not enjoy salads. Else at this time of crisis, I could limit my cooking to "luchi-aloor dom-salad", "chicken / egg tehri & salad", "prawn / maacher kofta polao o salad". That would have helped me cook fresh, one pot meals. I want more and more time to sit idle, crib on what is going to happen next and get flaks from the man in return. Some of you know his mouth, his parents forgot to feed him sugar in the right amount, perhaps because they themselves never had adequate amount of it. Then, this girl to whom speaking the right way is of prime importance had to marry in that home. "kucch paney ke liye bahut kucch khona parta hai."

Okay, I do not blame the man, in fact I am forgetting that his office is at home now. They are over stressed thinking of so many sea-farers stranded at different ports of the world. They cannot be sent home, the risk is such. Merchant Ships are in the run, else how do we get our produce? In every sector, some are risking their lives to keep the majority of us alive. Let us respect their labour following the guidelines we are asked to. I shall always keep my land of origin close to my heart but not when they flock in groups, go out in processions whatever the reason be. There are other ways of showing gratitude. People in my land have to learn that it is not indefinite "bandh" for them, that they cannot be in a picnic mood. Stay indoors if you are asked to. Eat Bhelpuri, biscuits, tea from time to time. Yes, I am insane enough to have the below as my breakfast. You cannot rob me off all the pleasures in life. I need food of my choice to survive.

At this time, I am not even thinking of preparing Bhelpuri at home, may get more of this pack on my next visit to the super store. This tamarind-curry leaf chicken MICROWAVE E TETUL MURGI was done in the microwave few months back and again earlier this month. I think, I shall make this regular at this home now onwards. It will go very well with plain rice or even "patla ruti." Besides, we cooked a "tomato-guro moshola salmon, kanchakolar kofta, kanchakolar khosha bata."

INGREDIENTS :

CHICKEN : 1KG MEDIUM CUT [I USE COUNTRY CHICKEN]
TAMARIND JUICE : 1 MEDIUM SIZED TEA CUP
GINGER PASTE : 2 TBSP
GARLIC PASTE : 1 TBSP
ONION PASTE : 3-4 TBSP
GREEN CHILLI PASTE : 3-4 TBSP
CURRY LEAF : 10-12
TURMERIC POWDER : 1 TSP
SALT : AS REQUIRED
HOT WATER : 1 COFFEE MUG
OIL : 2TBSP

PROCEDURE :

I soak the required amount of store bought tamarind paste in water to get tamarind juice. For this chicken preparation, I had soaked 2tbsp of tamarind in a small bowl of water for 1/2 an hour and strained to get the required amount of tamarind juice.

We will marinate the washed chicken pieces with the tamarind juice, ginger+onion+garlic+ green chilli pastes, turmeric powder, salt, oil and washed curry leaves. We will keep the marinated chicken aside for 2 hours.

After 2 hours, we will transfer the marinated chicken along with the marinade to a microwave proof bowl.

We will cover the bowl with a microwave proof lid / plate and microwave at 300 power for 12 minutes. We will take the bowl out, remove the cover and stir.

We will again cover the bowl and microwave at 300 power for 10 minutes. We will take out the bowl, remove cover and stir.

We will repeat cook the same way, same amount of time 1 more time.

We will add 1 coffee mug of hot water and give a stir. We will cook for 5 minutes at 300 power and take out, remove cover and stir.

We will again cover cook it for 8-10 minutes at 450 power. We should be done.

If you are cooking on stove top, add the marinated chicken to the wok and cover cook at minimal heat for 15 minutes. Open cover, stir and cover cook at minimal heat until dry. Open cover, add a coffee mug of hot water. Cook uncovered at low heat for 8-10 minutes.

You can enjoy it with both steamed rice & flat breads. Enjoy it fresh with plain rice and the reheated stale with flat bread.

My wish at this time is to share such recipes which can be done with kitchen staples, ingredients we always have in the kitchen. I sincerely believe this is not the time to eat fancy or to show our cooking skills. I am not a skilled cook, you need me at this time who can gift you "shohoj, mukhorochok khabar" at this time of crisis. The men at home cannot have salads or vegetarian meals with rice, neither they wish to have fruits during holidays. So, what I do is or I shall be doing is say prepare a rice dish with lettuce & pineapple and serve with omelette. I am not really in the mind to do a cutlet or chop, pakoras are happening. Our vegetarian, rice meals have to be supported by pakoras / bhajabhuji. At this home, the fruits better be transformed to desserts, they eat that way. I shall buy less of fruits this weekend. Back home, there is a family who live 30km away from the mainland Kolkata, what if any emergency occurs? There are veterans who need support for every little thing, so dependent they are. In this scenario, I can only cook what is required for the family, bare minimum. That bare minimum has to be tasty. The men cannot have otherwise. Like, last night we had a hearty meal with "mash kolai er dal, egg drop jhol, dhonepatar bora." I had them with millet, they had with rice. I think this refined flour flatbread with fresh mint & coriander, carom seeds, green chilli PUDINA O DHONEPATA DIYE MOIDAR POROTA should help you at this time. Some of you may grow these herbs, some may not have mint in store; do one thing dry roast few spices, ground them and add to the dough. This way you will need only a raita and pickle may be on the side. It is complete if we can get some "begun bhaja or aloo bhaja" on the side too.

How is this home working? Last evening, I mended a home made bread went wrong using pandan extract, orange zest. While trying to correct, the amount of batter got huge. I have sent two to the neighbours. If you see fresh bananas, you will know the rotten, old went to that "pie cake." Actually, I cannot get this variety of banana and in such less amount for special prayers held, we require a smaller sized variety that comes in bigger bunches.

The son is getting home made cakes, breads, fruits, sweets in breakfast, mumma too needs breakfast. The man have breakfast if only he wishes to, else he is on with his cups of tea in empty stomach which is very wrong. I force Cristine to eat at least something for breakfast which she tries to skip, she prefers only coffee and biscuit in the morning. For lunch, we are usually having vegetarian meals with homemade breads. At night, we are having very simple, non-vegetarian meals. What I take into note is that they cater to the taste bud of all of us in the family. I am not even trying to experiment with new or complex recipes. One has to have a mind to do them. What about the vast unknown world we are concerned about. It feels I wish to call each one of them but I am so unable to. In this scenario, I can only connect with the world through the food I share; do them if you may and feed your family. Today, it is this PUDINA O DHONEPATA DIYE MOIDAR POROTA; flatbread done with fresh mint & coriander. The best way to get a smooth dough for a porota is to use half & half refined and whole wheat flour. Bengalis do eat only refined flour flatbreads, they should be eaten immediately after being cooked, else they tend to harden. Adding eggs while kneading the dough gives better taste but I do not most of the time.

INGREDIENTS :

REFINED FLOUR : 2 COFFEE MUG
FRESH MINT : A HANDFUL
CHOPPED FRESH CORIANDER : A HANDFUL
MINCED GREEN CHILLI : 1TBSP
CAROM SEED / AJWAIN / JOYAN : 1TSP
SALT : 1/2 TSP
SUGAR : 1 TSP
GHEE OR PLAIN OIL : 2 TBSP + 2 TSP FOR EACH POROTA

PROCEDURE :

Take the refined flour, salt & sugar in a bowl and mix well.

Add the washed fresh mint & coriander, washed minced green chillies, carom seeds, salt & sugar.

Rub the entire thing for 2-3 minutes. Remember, we need very less amount of water for kneading this dough because the herbs shall moisten it.

So, adding water little by little we will knead it for 10 minutes. We will add 2tbsp of ghee or oil and knead further for 5 minutes.

We will keep it covered for 15-20 minutes. Thereafter, we will open cover, knead the dough again for 2-3 minutes. We shall tear small portions of a tennis ball size and smoothen in between palms.

Now the rolling part. I use flour instead of oil to roll in case of flatbread, unlike luchi where I use oil to roll.

We will heat a griddle / tawa or a pan and place a porota. We will roast both sides well before adding 2tsp oil to finally cook each flatbread. I usually cook two porotas at a time.

We can have such flavoured flatbreads with raita / pickle / chutney alone; we can also add some "fries, veggie medley, meat curries."

That was the last time I went to the wet market some two weeks back and got those fresh, smaller variety of fish. I do not know the exact local or English name of it. The fish vendor told me it is white fish which I fear may not be right. It is a smaller variety of fish we get fresh in the local markets, white in colour with a hint of red in the fins, near the stomach without scales. I get it to eat deep fried given we are relieved of the job of cleaning the scales and all of us in the family enjoy fries & fritters with our dal & rice. This fish looks nearly to Bengal's "amudi maach", however; "amudi & topshe" are not so common in my family. Here again comes that "bangal vs. edeshio" thing; usually Bengalis originating in West Bengal have Topshe more which is a high pedigreed fish, whilst Amudi is a cheap variety. I remember, only once whilst my stay in Kolkata, I got Amudi for myself and so loved the "chocchori" I prepared with it. Thereafter, I moved to this beautiful island who are ferocious fish eaters; I cannot have the freshest of the varieties available here because they are catches from the sea. I have requested my men to stick to pomfret and this kinds of few smaller varieties like this one at home. I remember, when I was new to this island; I used to get king fish steaks and grill or pan seared them marinating in spices. I definitely ate a piece or two. What went wrong thereafter? I perhaps found the avenue to the Bangladeshi shops, or may be so I am totally into the shoes of the family veterans as I grew older. At present, I scare to get king fish steaks home. The "bideshi carp" so smelled that I could not go near the wet market till date. This small fish variety have made a place in my heart, they have no smell and we do not have to clean the scale but only the stomach and the gills. So this crisp fish fry with a smaller variety CHOTO MAACH ER MUCHMUCHEY PUR BHAJA is a regular affair at home. I always ask our help to trim the fish tails with a scissor, in this case she did not. She never argues, told me these are deep fried, small variety and it does not matter. It does not really but for me the food I cook should look good.

We are really lucky to get enough produce not only to sustain but eat well. I do not know how long I can. Then shall come in rescue the noodles, pasta, different grain packets. Flours are used everyday at this home, I am just unwilling to hoard or clueless about how many kilograms of them should I store. We live in a small flat with no pantry or store room, where to keep? I totally believe in a minimalist look of the space we live in. I keep discarding stuffs every year, my family does not back home. I so scold; "shiprar maa oder diley to gorib manush gulor ektu upokar hoy." Anyway, I am thinking of cooking a vegetarian noodles dish for lunch today. Yesterday, we had turmeric rice and Amritsari Macchi for our dinner, updated the pictures of the Blog Post in the same name too!

Tonight, I may do a quick red lentil "khichuri" and serve with a little of "begun bhaja & cauliflower." Tomorrow, I shall again cook for 4-5 days and only prepare flatbreads & puffed breads as and when required. I shall not cook two times each day of the week, I keep myself free for other activities, sit with the man, go out for a solo walk away from the crowd, take along our help to mend the plants I grow. As of now, let us share this recipe of a crispy fried fish CHOTO MAACH ER MUCHMUCHEY PUR BHAJA that does not even require a batter to be made separately. We can use any smaller variety of fish that includes mourala, puti, amudi, choto tyangra, kechki, ikanbilis / anchioves. We also had some "aloo peper dalna, mushur dal, aloo o dimsheddo makha" for that particular dinner time meal.

INGREDIENTS :

ANY SMALLER VARIETY OF FISH : 250-300GM

RICE FLOUR : 2TBSP

REFINED FLOUR : 2TSP

CHOPPED CORIANDER : 2TBSP

CHOPPED GREEN CHILLI : 2TSP

TURMERIC POWDER : 1TSP

RED CHILLI POWDER : 1TSP

SALT : AS REQUIRED

OIL : 50ML

PROCEDURE :

The first thing we will do is to clean the stomach of each with our fingers and discard the gills. We will wash them thoroughly under running water.

We will drain the water. We will add salt, turmeric & red chilli powders, rice & refined flour, washed and chopped coriander & green chillies to the fish. We will coat each and mix well.

We will keep the bowl covered aside for 10-12 minutes.

We will heat oil in a heavy, deep bottomed wok. If we fry them in flat pans, they take more time and are not fried evenly. They tend to burn too. I do not either use too much oil for frying. Though I reuse cooked oil, I am against it.

What should we do then? We have to cook few fishes at a time and adjust the heat continuously throughout the cooking period.

We will cook both sides till crisp, take out and place on to tissue papers.

We will serve them hot with rice & dal or have them as a snack with tea / coffee / hard drinks!

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