The Bengali Gourmet's Blog

Crab Dhakai

2012-02-05T22:36:00.000-08:00

Every year, humans all over the world, consume1.5 million tons of crabs. They are eaten by many different cultures and cooked in a variety of ways but everywhere you go, crabs are a delicacy. There are around 5,000 different species and although most of them are found in the waters around China, the US is actually the largest exporter of crabs. Some crabs, such as small soft-shell crabs are eaten whole, including the shell, while only the claws and legs are eaten in bigger species like snow crabs.

One of the most popular crab species on the west coast of the US (and my favorite) is the Dungeness crab. Named after the town in Washington state where it was first commercially harvested, this medium sized, salt water crab averages about 7 inches in width. Thankfully all West coast states (CA to Alaska) regulate crabbing to ensure a sustainable harvest. Winter signals the start of the crabbing season in California and Oregon, but the further north you go, the later the season starts and ends. This is related to the timing of the crabs' molt in different temperature zones. You can buy these crabs in stores year round, raw or cooked and both forms lend themselves to Bengali cooking quite well.

Nutritionally, crab is a great choice, rich in omega-3 fatty acids and high in vitamins (particularly B12), high quality proteins and amino acids. It is also rich in minerals such as calcium, copper, zinc, phosphorus and iron, while having lower levels of saturated fat and carbohydrates. Two minerals, selenium and chromium are particularly rich in crabs and other shellfish. Selenium is an anti-oxidant that has cancer preventing properties and chromium helps insulin metabolize sugar so it is really good for diabetics. Crab meat has the same cholesterol content as chicken but the chromium also helps in increasing good cholesterol (HDL) levels. The only down side to eating crab is its naturally high salt content, so it must be eaten in moderation especially by those on a sodium restricted diet.

The most dramatic aspect of cooking crab, lobster or shrimp is watching the shell turn a stunning red color as it cooks. The shells have a red pigment called astaxanthin, a type of carotene that also gives salmon its red color. In the uncooked state the astaxanthin pigments are hidden because they are covered with other protein coatings that give the shells the blue/gray/green/brown color we see. But when exposed to heat, the protein coatings are destroyed and the heat resistant astaxanthin pigment becomes visible....making it very visually appealing!

This recipe is one I created recently, its based on the concept of "narkel shorshe chingri" but uses coconut milk and crab instead. The name of this dish was given by a friend and fellow foodie.

Recipe for Crab Dhakai

Ingredients:

2 Dungeness crabs, raw or steamed
4 tablespoons mustard paste
1 can coconut milk
1 teaspoon nigella seeds (kalo jeere)
1 clove of garlic finely chopped
1 tomato chopped
1 teaspoon turmeric powder
6 green chiles chopped or slit.
Salt to taste

Directions:

Wash and clean crabs as shown in this video. Detach the legs and claws and break the claws in half and the body into 4 pieces for each crab. Rub with turmeric and salt.
Fry the crab pieces in hot mustard oil and set aside.
Fry the nigella seeds in the hot oil and add the garlic, mustard paste, turmeric, and tomatoes and stir together.
Now add the coconut milk and green chilies and salt; bring to a boil.
Add the crab and let simmer 5-10 minutes until the crab has a thick coating of the sauce.
Serve with piping hot white rice.

Polashi Pantha

2012-01-24T14:00:00.000-08:00

Bengalis do not need an excuse to consume goat meat but if you are looking for one, there are plenty to choose from. Although goat meat is the most widely consumed red meat in the world, it is still considered an exotic meat in the West. Executive chefs may tout their new discovery as "cabrito" or "chevon" but to Bengalis, its just an age old way of celebrating the simple pleasures of life...... the Sunday afternoon, the winning match, the out of town guest, the completion of Kali Puja, the treat for a son-in-law, the winter picnic, the republic day holiday, exciting election news, hearty appetites after holi khela....the list goes on.

Being one of the healthiest meats available, goat meat or "panthar mangsho" deserves to be celebrated too. Compared to other popular meats like chicken and beef, it has fewer calories, less saturated fats and cholesterol, more iron and just as much protein! In fact it is one of the most leanest meats and definitely a heart healthy alternative. You can find more on this here.

The younger the goat the more tender the meat....and it is invariably the male goats that are eaten, raised for their meat either neutered (khashi) or not (pantha). The neutered animals develop more fat and are usually preferred for richer dishes while the leaner pantha is used more for everyday cooking. And its always "bone-in" for Bengali goat meat curries, boneless cuts just do not provide the one-of-a-kind satisfaction of slurping the marrow, crunching through cartilage and gnawing on ribs. Minced goat meat or "keema", also popular among Bengalis, is traditionally produced on the butcher's chopping block, rather than being mechanically ground, which gives it a very unique texture. Goat liver is another delicacy, cooked in a dry spicy curry, and a favorite Bengali remedy for anemia.

Bengalis have a number of different styles of cooking goat but in all of these you will see that the flavor unique to Bengali mutton preparations comes from what is not added to the meat rather than what is. There is no panch phoron, dhoney, hing etc the basic ingredients are very simple - holud, lonka and garam mashla, along with ada/peyaj. The rest are all optional add-ons....be it jeere, garlic, tomato, yogurt, tej pata, mustard, coconut milk or what have you. Ultimately it is the flavor of the meat that shines through.

There may be a special place in every Bengali's heart for the rich, dry "kosha mangsho" - the ultimate indulgence when served up with luchi, porota or polau. But there is nothing more comforting than the thought of a bowl of goat meat stew or "mangsher jhol" with rice followed by an afternoon nap! Huge amounts of goat meat curry are cooked at weddings and in the olden days when there were no refrigerators, people came up with creative ways of eating the leftovers or "bashi mangsho" which had its own charm. Bengal has even created its own version of goat biriyani, lightly flavored and complimented with potatoes. And how can anyone forget the famous kobiraji cutlets and mutton rolls of Kolkata?

Although goat meat is referred to as mutton in India, there is a clear distinction between lamb and goat. Whereas lamb is eaten in some parts of India, a true Bengali would never accept lamb or "bhera" as a substitute for goat. In fact if the goat meat does not have its distinct flavor or is too fibrous the Bengali babu often questions the butcher's intent and accuses him of cheating him with buro bherar mangsho or boka pantha!!

Even the probashi bangali living half a world away continues this love affair often driving great distances to acquire a local grown fresh cut of goat or even frozen imports. The breeds and thus the taste are not the same but that is a compromise they are willing to make until the next trip home. And it is for this reason a Bangali cannot venture far from home without his "amar sangee"....the pressure cooker!

The recipe below is one of my favorites because of the rich color this cooking process imparts. If you are wondering about the name, there is no cultural association, just something I came up with. :-) Enjoy!

Polashi Pantha পলাশী পাঁঠা

Ingredients:
5 lbs goat meat
3-5 potatoes
2-3 tomatoes
1-2 onions, chopped
1 inch stick of ginger, coarsely chopped
4-6 cloves of garlic, sliced
1/2 teaspoon sugar
salt to taste
1 tablespoon turmeric powder
1 teaspoon chili powder
1 1/2 teaspoon garam masala
1 teaspoon black pepper
1 bay leaf
6-8 green chilies, chopped
cooking oil
1 tablespoon of butter or ghee
1-2 cups water

Directions:

Clean the meat well, rub with half of the turmeric powder and keep aside
Heat oil in the pressure cooker to high heat and add the sugar and wait til it caramelizes, this is what gives it the dark color.
Lower the heat and add the dried red chilies, 1 teaspoon garam masala, black pepper, 1 bay leaf some butter and fry for a minute.
Add a dollop of butter or ghee and fry the potatoes for 3-4 minutes and take them out of the cooker.
Add the sliced onion, ginger and garlic and saute til transluscent
Remove the fried onion mixture and place in a food processor with the raw tomatoes and blend to a paste. This process also contributes to the color of the meat.
Now heat the remaining oil in the pan to medium high and add the meat and remaining turmeric and chili powder and stir fry the meat coating it well with the spices.
After about 5-10 mins of doing this, add the oinion/tomato paste and stir together with the meat.
Add the salt and continue to stir fry the meat for another 5-10 minutes.
Next add the potatoes and the water, cover and cook on high pressure for 15-20 minutes.
When done, adjust the seasoning, garnish with green chilies and the rest of the garam masala
Serve with piping hot white rice and a salad

Shak diye Machh Dhaka

2012-01-12T13:33:00.000-08:00

One of the first Bengali meals I cooked this year was "chhoto machher jhal" and "machher tel diye shak chorchori". A simple but very satisfying meal, healthy too.

Bengalees spare no part of the fish - we eat the heads, bones, tail, skin, everything and while cleaning them we take out the innards and roe and cook them too. The innards or entrails are actually very nutritious.

In the animal world you will see that after a hunt, predators will always consume the internal organs of their prey first and leave the rest of the carcass for later consumption. This is primarily because the innards are not only the most nutrient rich portion of the animal, they are also the first to decompose so its best to consume them fresh from the kill. Just as many people eat internal organs of poultry and larger meat stock, similarly fish innards (machher tel) and heads are eaten in the Bengali diet - usually cooked with seasonal vegetables.

Small fish like the smelt I have used here are an excellent source of calcium and phosphorus since they are consumed bones and all. In this recipe, mustard seeds and poppy seeds are combined in a 1:3 ratio and blended to a paste to make the sauce for the fish. It is less pungent than using only ground mustard and lets the delicate flavor of the fish come through. Here I have used smelt, a local fresh water fish but any small or larger fish can be used for this dish.

Although I have used dark leafy greens in the chorchori, machher tel can be prepared with a number of vegetables such as lau (bottle gourd), bandhakopi (cabbage) etc. or be combined with a mix of veggies, for example you could add eggplant with the greens and potatoes in this dish. The basic recipe/concept is the same but all families have their own variations.

Chhoto machher jhal

Ingredients

1.5 lbs smelt or other small fish
1 onion sliced
1 spoon mustard seeds (shorshe)
3 spoons poppy seeds (postho)
Green chilies to taste
Salt to taste
1 teaspoon Kalo jeere/Nigella seeds
1 teaspoon Turmeric power (holud)
1 cup cilantro leaves (dhone pata)

Procedure

Thoroughly was clean and dress the fish (saving the innards or "tel" in a bowl). Rub with salt and turmeric and keep aside.
Grind the mustard and poppy seeds together into a paste with water in a blender
In a skillet heat oil and fry the kalo jeere and then the onion
Add the fish to the pan and and fry both sides lightly
Now add the shorshe-postho paste to the fish bring to a boil and then simmer for 5 minutes, adding as much water as you would like and adjusting salt to taste.
Stir in the cilantro just before taking off the stove. Serve with rice.

Machher tel diye shak chorchori

Ingredients

3 cups black dino kale chopped (or any dark leafy green)
2 cups spinach chopped
2 diced potatoes
Half cup Machher tel mixed with salt and turmeric
dried red chilies
salt to taste
1/2 teaspoon cumin power
1/2 teaspoon coriander powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder

Procedure

Heat oil in a pan, add the dried red chilies and fry for 1 min
Add the machher tel to the smoking hot oil
Add the potatoes and stir fry adding the spice powders
Add the green and salt, cover and cook til the green have wilted
Give it a god stir and continue to cook til potatoes are done
This chorchori should be dry, serve with plain white rice and dal.

Til ke taal: Cooking with til.

2011-12-14T13:38:00.000-08:00

Sesame seeds or "til"are not a common cooking ingredient but they do have their place in Bengali cuisine. Used as a ground up paste, they impart a warm, nutty flavor and a rich, creamy texture to any dish you put them in.Sesame seeds are thought to have originated in India and are one of the first crops to be processed for oil. In Bengali culture, the tiny til is a measure of minuteness and is used in many proverbs and stories.

The health benefits of the seeds are numerous. Not only are they rich in minerals like copper, magnesium, calcium and manganese, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, to prevent high blood pressure and increase vitamin E supplies. Sesamin has also been found to protect the liver from oxidative damage. In addition, sesame seeds have the highest phytosterol content. Phytosterols are plant based sterols that reduce cholesterol, enhance the immune response and decrease risk of certain cancers. You can learn more about sesame seeds here.

Here are two interesting dishes that use sesame seeds. They both use the white variety of sesame. The first one combines sesame and poppy seed pastes to create a variation on postho. The second one uses the aroma of roasted sesame in combination with roasted coconut and roasted cashew nuts to create a dish fit for a king. Try them out and you will be surprised how simple yet satisfying they are.

Leek-er til postho

This recipe is a variation on piyaj postho, it uses leeks instead of onions and a 1:1 mixture of til and postho. I discovered it from one of my mother's friends. Try to select tender baby leeks for this recipe so that you can use the entire leek. Leeks are a member of the onion family that contain a number of important micronutrients like flavonoids, folate and polyphenols known to promote cardiovascular health. This recipe is a great opportunity to use this abundantly available western vegetable in Bengali cooking. The leek imparts a delicate sweetness to this dish that is very unique.

Ingredients:

1 bunch baby leeks, sliced
handful of bori (wadi)
1/2 teaspoon kalo jeere (nigella)
1/2 cup postho bata (poppy seed paste)
1/2 cup shada til bata (white sesame seed paste)
1 spoon chili powder
salt to taste
mustard oil

Directions

Slice the baby leeks, wash thoroughly to get rid of dirt
Heat oil in a pan, add kalo jeere and chili powder and fry for a minute
Add the leek and saute until soft
Add the bori, salt and posto/til bata and stir together
Add enough water to cover the ingredients and then bring to a boil.
Simmer slowly without covering until the leek is cooked the water has been completely reduced.
Sprinkle with mustard oil to finish.
Serve with white rice and dal.

Shahi fulkopi
This cauliflower preparation is my all time favorite and a big hit whenever I make it. It came to me by way of a friend of a friend who is sadly no more ....but I guess she will always live on through her recipes. The cauliflower is coated in a sweet and spicy, luxurious sauce that makes everyone want to to know what's in it!! This dish goes particularly well with polau and I can guarantee you will have no left overs :-)

Ingredients

1 large cauliflower, cut up into florets
4 table spoons white til
4 table spoons grated coconut
4 table spoons cashew nut or any other nut you have on hand
1 teaspoon mustard seeds
1-2 dried red chilies, broken
4-5 chopped green chilies
handful of golden raisins
cooking oil
salt and sugar to taste
chopped cilantro

Directions

Lightly fry the cauliflower florets in cooking oil and keep aside.
Next dry roast the til, coconut and cashews separately and keep aside to cool.
Once cool, grind each of these roasts to a powder and keep aside.
Heat oil in a pan and add the mustard seeds, red chilies and green chilies and stir for a minute
Now add the ground roasts and stir fry for a few minutes. This the base of the sauce.
Add raisins, salt and sugar and stir in
Add the cauliflower and mix well with the sauce
Add some hot water, about half a cup
Cook until the cauliflower is done but still firm
Garnish with cilantro.

Fishism

2011-11-30T00:24:00.001-08:00

This week, University of Pittsburgh School of Medicine's Dr. Cyrus Raji, released findings from a study showing that people who regularly consumed baked or broiled fish had better protection against Alzheimer's disease. They measured gray matter volume and cognitive function in the brain as an indicator of brain health and found that people who ate fish 1-4 times weekly for 10 years reduced their risk for Alzheimer's by five fold!

Citing Dr Raji......

"Consuming baked or broiled fish promotes stronger neurons in the brain's gray matter by making them larger and healthier. What we found, is that of the study participants that didn't eat fish, 47% developed Alzheimer's disease or mild impairment over the next five years. On the other hand, only 3% of people who ate fish weekly developed Alzheimer's or mild impairment. Also, working memory, which allows people to focus on tasks and commit information to short-term memory was found to be higher in people who ate baked or broiled fish on a weekly basis, even when accounting for other factors, such as education, age, gender and physical activity.This simple lifestyle choice increases the brain's resistance to Alzheimer's disease and lowers risk for the disorder. Once a person has Alzheimer’s, consuming fish does not affect the brain, because the damage is too extensive to repair. In order to benefit the brain, it is important to start adhering to life style changes and practicing them consistently, as early as possible."

Interestingly, eating fried fish did not produce this effect. Raji and others attribute these benefits to omega 3 fatty acids in the fish. Omega 3 fatty acids have also been shown to improve heart health. In fact earlier this year scientists showed that women who ate a serving of baked or broiled fish 5 times a week lowered their risk of heart failure by 30% but eating fried fish even once a week increased risk of heart failure. Of course in these studies fried fish is mostly deep fried battered fish and for all intents and purposes, lightly fried or stir fried fish is just as good as broiling fish lightly coated with some good cooking oil. Both shallow frying and broiling can be used in the Bengali diet with most fish preparations. So I thought I would share an everyday fish recipe that does not require deep frying fish pieces. You can lightly fry or even broil the fish before placing them in this delicious sauce. I have made it with trout and halibut but you can try it with other fish too. Enjoy!

Tomato Trout

Ingredients

2-3 trout fish, cleaned and scaled, cut into steaks and rubbed with salt and turmeric
1 large onion, diced
1 inch of ginger sliced
4-6 cloves of garlic
4-6 chopped green chilies
1 whole bunch of cilantro, leaves and stems
3 tomatoes
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon garam masala
salt to taste
cooking oil

Directions

1. Rub the fish with oil and broil for 10 mins or lightly fry 5 mins on each side, and keep aside
2. In a blender blend, onion, garlic, ginger, chilies, cilantro and tomatoes to a paste.
3. Heat oil in a large skillet and stir fry the dry spice powders for 1 minute
4. Add to this, the mixture in the blender and cook this sauce on medium-low heat for a long time, stirring frequently until it reduces to a thick sauce.
5. After 8-10 mins add salt, a little water and the fish pieces, make sure to spoon the sauce over each fish so they are all evenly coated, cover and cook on medium heat for 5 minutes.
6. Serve hot with plain boiled rice.

Pumpkin Spice

2011-11-17T23:20:00.001-08:00

Pumpkins are everywhere now, you can't walk into a grocery store and avoid them. Even people like me who hate cutting them up have no excuse anymore because packets of pre-cut and ready to cook pumpkins are available in many stores. So I'm sure you have picked one up, maybe two. If you are wondering what to do with them, these recipes are for you. Whether its a nice green Indian pumpkin, or a butternut squash or an acorn squash, they can all be cooked the same way. Many years ago I had a roundup event for bengali pumpkin recipes on my website way before they were even called "roundups"! Quite a few good entries were submitted. Here are a few links to some of them as well as the recipes for two of my favorite pumpkin dishes that I cook every year around this time.

Kumro Piyaj Bhaja

This is a very simple preparation that goes well with roti, luchi or paratha. It came to me by way of one of my mother's friends. You need almost equal amounts of pumpkin and onion. Most of the flavor comes from the sweetness of the caramalized onions and the pumpkin.

Ingredients

2lbs pumpkin, peeled and diced

2 very large onions, chopped

1 bay leaf

2-3 dried red chilies, broken up

2 teaspoons cumin seeds

1 teaspoon turmeric powder

Salt and sugar to taste

Directions

In a large pan, heat oil and fry the bay leaf, cumin seeds and red chilies
Add the onion and stir fry for a few minutes
Add the pumpkin and the turmeric and mix in.
Add salt and sugar and cook uncovered until the pumpkin is tender but not mushy. The final consistency should be dry.
Serve with roti, luchi or paratha.

Kumror Korma (with Shrimp)

This is my favorite pumpkin recipe and it is based on the one by Bharti Kirchner from her book Healthy Cuisine of India: Recipes from the Bengal Region. Her book is one of my cooking bibles that I always fall back on. I just modified the basic recipe by adding shrimp and a few more spices. This dish really has a great kick to it and goes very well with rice whether you choose to add the shrimp or not.

Ingredients

4 cups pumpkin, peeled and diced

10-12 medium shrimp, rubbed with salt and turmeric

2 dried red chilies, broken

1/2 teaspoon panch phoran

2 tablespoons grated ginger

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

3 tablespoons plain yogurt

Salt and sugar to taste

Sprinkling of garam masala

Chopped cilantro for garnish

Directions

Heat oil in a pan and fry the shrimp til pink and set aside
Now heat oil to fry all the dry spices - the panchphoran and chili til they sputter
Add the ginger and the cumin and trumeric and stir for 1 minute
Add the pumpkin, salt and sugar and stir fry for a while
Add a half cup of water and allow to cook covered til the pumpkin is almost done.
During the last 5 minutes add the shrimp and the yogurt and stir together.
At the end stir in the garam masala and garnish with the cilantro and serve with rice.

Links to more pumpkin recipes:

Kumror Chhokka

Achar Diye Kumror Chhakka

Sorshe Diye Chingri-Kumro
Kumror Paat bhaaja
Saag Kumro

Durga Chhatu

2011-11-08T11:50:00.000-08:00

Sesonal golden chanterelle mushrooms

Fresh mushrooms are commonplace in India now because they arewidely cultivated, especially the white button mushroom variety but this wasnot always so. When I was growing up in India they were a rare and very specialseasonal treat. I remember as a childlooking forward to their arrival in the markets right around the time of DurgaPuja. These were a wild mushroom variety that sprung up in the countryside andwould be brought into town by villagers. They were available only for a fewdays, sometimes even less than a week, pretty much like the short time Durga spendshere on Earth for the pujas. That is whymy grandmother refers to them as “Durga Chhatu”.

I am not sure whatspecies of mushroom these Durga Chhatu are but we trusted the villagers to pick the onesthat were safe to eat! They were brown and opened up,a little larger than shitake/oyster mushrooms but nothing like as large asportabellas. They were a delicacy to be savored with a strong aroma and a rich flavor heightened more so by the longanticipation of their arrival each year. My grandmother used to cook these withjhinge (ridge gourd) and onion in a little shorshe bata (mustard paste) like abati chorchori but the texture of the mushroom would ensure a creamy, silkenfinish to the dish instead of a dry crusty feel.

Here in the US as I try to recapitulate theflavors, I look for similar inspiration in wild mushrooms. Mushroom picking is abig thing in the Northwest that takes off in the Fall. One of the mostfamous varieties, the prized golden chanterelles, make an appearance at localstores and farm stands for few weeks during this time of year when folks aregetting ready for Thanksgiving. Not having the expertise to safely pick outwild edible mushrooms from poisonous ones I stick to the store supplies.Chanterelles are found only in the wild, they are not a cultivated species soevery year when they appear I substitute them for Durga chhatu in this dish. They look like oyster mushrooms but are aregal golden color and some chefs say they are worth their weight in gold.Chanterelles are not as strongly flavored as oyster mushrooms but they do have a chewytexture and earthy taste just like the Durgachhatu I remember.

Mushrooms are a great source of protein, selenium andVitamin D for vegetarians. Both selenium and Vitamin D are found predominantlyin food of animal origin, but mushrooms are the leading source of thesenutrients in plants. Together with the beta glucans and ergothioneine alsofound in mushrooms, selenium helpsstrengthen the immune system. It is not surprising then that the tumor reducingpotency of mushrooms is being explored. You can read more about the healthbenefits of eating mushrooms here.In the meantime here is my recipe for cooking mushrooms the Bengali way!

Mushrooms cooked the Bengali way

Ingredients:

1 lb golden chanterelles (or oyster mushrooms), chopped like this

2 large ridge gourd (jhinge), diced like this

1 large onion, chopped

3 tablespoons shorshe bata (mustard paste)

4 green chiles chopped

1 tomato, chopped

1 bay leaf

2 dried red chilies, broken in half

1 teaspoon nigella seed (kalo jeere)

1 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon corriander powder

1/4 teaspoon ground garam mashla
Mustard oil for cooking

Salt to taste

Directions:

1. Heat the mustard oil on high to smoking point and add the nigella seeds, bay leaf and dried red chilli.

2. Immediately add the mushrooms and stir in the onions, turmeric, cumin and corriander powders

3. After a couple minutes add the ridge gourd, reduce the heat to medium and continue to stir fry

4. add tomato and salt to taste, add the chopped green chilies and continue to cook stirring to mix evenly

5. Add the shorshe bata and a little water. Stir and cook covered till the ridged gourd is tender. Then take off the lid and reduce the sauce to a thin coating around the vegetables.

6. Stir in the garam mashla to finish and serve with piping hot white rice!

Note: Sliced potatoes may also be added to this dish although I haven't added it here.

Indo-Mex!

2011-11-01T00:12:00.000-07:00

Spicy pork green chili wrapped up in warm soft totillas

You've heard of Tex-Mex and MexiCali and Baja Mex, Southwestern Mex and even Mexitalian but what about Indo-Mex?? Outside of Indian food, Mexican food is my next favorite and I never cease to appreciate the many similarities between these tropical cuisines from opposite sides of the globe. Both incorporate chilies, cumin, cinnamon, flat bread, cilantro, lime, seafood, mangoes, pineapples, papaya, guava, coconut and rice into their diet yet in distinctly different ways. The cultures and cuisines blend well together quite effortlessly. Ever since Vasco Da Gama set foot in India, latin flavors began to mingle with Indian flavors creating, for example, the unique palate of Goa with its Vindaloo and Sorpotel. The Portugese introduced introducedcashews, potatoes, tomatoes, cocoa, corn, capsicum, sweet potato, pork, pineapple, guava, sugar, yeast, vinegar-- and most importantly chili peppers to India, which became hugely popular. Before that Indians were known to have spiced their food with black pepper and cloves. So its not a big stretch to cook Mexican food when you have only Indian spices in hand. Many things can be substituted with the corresponding element in the other cuisine. For example rotis/chapatis can be subtituted for tortillas and yogurt for sour creme, chipotle for Kashmiri red chilli etc Not only can you blend ingredients to blend the flavors you can also pair Indian dishes seamlessly with Mexican food. With Bollywood bringing us movies like Kites and ZNMD, Indo-Spanish is quite the rage again! So I was inspired to cook an Indo mexican dinner to fit this theme. I actually make this pork green chili every year when tomatillos are in season. This chili is green because the meat is stewed in green jalapenos, green tomatillos and lots of green cilantro. Wrapped in indian flat bread and topped with a dollop sour creme or yogurt, this is a recipe free of cheese and made with entirely Indian spices. To go with this entree I prepared a baigan bharta and served it like a dip with tortilla chips! Grab a Corona and lime and you are all set for a jolly good time. It may be just what you are looking for to celebrate the upcoming Día de los Muertos, or Day of the Dead holiday on Nov 1st!

Spicy Pork Green Chili

Pork stewed in jalapenos, cilantro and tomatillos

Ingredients

2lbs pork cut into small cubes
1 large onion, chopped
4 cloves of garlic, chopped
8 tomatillos, chopped
3-6 jalapenos, chopped
1 bunch cilantro, chopped
2 tablespoons cumin powder
Salt to taste
1 teaspoon black pepper
1 teaspoon chili powder
Cooking oil

Directions

Heat the cooking oil in a deep pan, add onions, garlic and saute
Add cumin, black pepper and chili powder and stir
Increase the heat and add the meat and stir fry until browned
Add the jalapenos, tomatillo, cilantro and salt, stir and cover
Stew the meat under low heat until the pork is well cooked and really tender
If it gets too dry you may need to add water but see if you can do without, it tastes better cooked in its natural juices. The final consitency should be like a stew, not a soup or a dry stir fry.

To Serve: Wrap a serving of the chili in a tortilla or chapati, spoon over some more of the stew on top of the wrap and then top it off with a dollop of sour creme or greek yogurt and garnish with cilantro and lime. The sour helps cool the heat of the chili.

Baigan Bharta Dip

Ingredients

2 large eggplants, roasted or flame grilled
2-3 tomatoes, chopped
1 big onion, finely chopped
2-3 cloves garlic, sliced
1 inch ginger, grated
3-4 green chilies, chopped
Handful of fresh cilantro, chopped
Salt to taste
Cooking oil
1 tsp cumin powder
1 tsp turmeric powder
1/2 tsp chili powder
1 tsp coriander powder
sprinkle of garam masala

Directions

Peel and mash the eggplant
Heat oil in a non-stick pan and fry the onion, garlic and ginger until translucent
Add the turmeric, chili, coriander and cumin powder
Add the chopped red chilies and stir for a minute or so
Add the chopped tomatoes and salt and stir for 2 minutes
Mix in the eggplant and continue to cook uncovered on low heat for a while until the mixture gets thicker and thicker, stirring often. This will take some time and elbow grease but it is worth the effort.
When the mixture does not stick to the side of the pan anymore you will know it is ready
Add the cilantro and mix it in. The final texture should be rich, creamy and smooth.
Serve the traditional way with rice or chapati or the non-traditional way with nachos, like a dip.

Variety for your rainy days.

2011-10-14T17:28:00.000-07:00

Nupur-di cooking sabudana khichdi

It is October and the rains have started in Seattle, come November it will be a constant in our lives and the radiant summer skies will be a distant memory. It is at times like these we cling to our favorite comfort foods. For Bengalees it is khichuri.

"Brishti manei khichuri aar elish maach bhaja!" Bengalis have a soft spot for this down home one-pot dish. The aromas of the rice and dal flavored with ghee and garam moshla are inextricably intertwined with the damp smell of the wet earth fresh from the rains. A piping hot plate full of khichuri is just what you need when you come home soaked from the rains.

As the start of the rainy season coincides with Durga Puja we celebrate both by cooking buckets and buckets of khichuri. Bhoger khichuri to offer to the goddess and niramish khichuri for mahaashtami lunch, and more khichuri for lakshmi puja. It is a welcome change at first but when it rains all winter long, how much khichuri can one eat? And so we resort to adding some variety, a little twist here, a little adaptation there and a little fusion to add some flare. I have tried different combinations of rice and dal, used cracked wheat or daliya for the kichuri and even experimented with quinoa but my favorite variation is sabudana khichuri.

This is the recipe I am sharing today. It comes to me by way of a dear friend, Nupur di. Sabudana khichuri is a famous dish from Maharastra so it should come as no surprise that Nupur di who grew up there, in Pune, makes it so well. Nupur di can speak fluent Marathi, while at the same time remaining true to her Bengali heritage. She also makes very good sabudana vadas but that is another story for another day. Sabudana khichuri is traditionally eaten as a breakfast food in Maharashtra but it is quite filling and so it can be eaten for brunch, lunch, snack or even dinner and although it is vegetarian fare, the large amount of peanuts in it provide a good source of protein. Here is how to make it:

Ingredients:

Bengali Gourmet: Sabudana Khichuri, a hearty meal

2 cups sabudana/tapioca

Water - for soaking the sabudana
Vegetables: carrots, peas, potatoes (chopped/diced)
2-3 cups peanuts
Cooking oil
1 tsp cumin seeds
Green chillies - finely chopped
Curry leaves (optional)
Salt to taste
Chopped cilantro

Lime juice (optional)

Directions:

1. Soak the sabudana overnight in water, drain most of the water off in the morning and keep refrigerated until you cook the next day. It is important to not let it get too soggy as this will cause it to become a sticky mess when cooked so you must be careful with this step.

2. Dry roast the peanuts and then grind to a powder, ideally this should be added in 1:1 ratio to the sabudana to absorb all the moisture.

3. In a pan, heat the oil add the cumin seeds, green chilies and veggies and stir fry

4. Add the sabudana and peanut powder to the pan and stir in well

5. Add salt to taste, stir and cover. Cook on low heat until the sabu is cooked.

6. Garnish with cilantro.

Mishti Mukh

2011-10-06T17:30:00.000-07:00

Just in time for what is probably the grandest sweet fest in the world - Bijoya Dashami - former chef and food historian Michael Krondl just released his new book, Sweet Inventions: A History of Dessert. The book travels the world to discuss the stories and legends we tell ourselves about our sweet indulgences. Along the way Krondl stops in Kolkata where the gods are especially fond of dessert, in Istanbul where baklava is as soaked with politics as with sugar syrup, in Venice where sugar is part of the DNA, in Paris where he got to speak about the future of dessert, in Vienna where he investigates the past, and in Hershey, PA, ground zero for the American sweet tooth. Krondl combines copious research and skilled narrative in this delightful journey through the history of dessert. The book hit stores on October 1st and the links below will lead you to the printed book and electronic book.

As a sort of companion piece, Krondl has also created a website, sweetinvention.net, where he is trying to create an online dessert dictionary. Michael tells me he is particularly interested in collecting names of unusual desserts that may never make it to Wikipedia. If any of you have unusual desserts that you think he should include he says he would love to hear from you. He will of course credit any contribution. He says that pictures would be great too.

Just sharing a few of my favorite quotes and a recipe for Rossomalai from the book below, it's a fascinating read, there are 61 pages dedicated to our beloved mithai! From the time of Mahabharata to the Chaluka empire to the Mughal dynasties, and the British colonilization, he has detailed references of how each one has shaped Indian desserts. He writes at length about Bengali sweets like the rossogolla and sandesh, their discovery, their noteriety and their popularization by the 19th century Babu culture. He also discusses the sweet tooth of contemporary Kolkata and I love his write up of Kali Puja and the famous Kalighater peda but it is too long to share here, for that you must read the book!

"No one is fond of sweets as the Indian and no Indian is as obsessed with confectionary as the Bengali. In 2003, the Times of India, estimated that West Bengal, with about 8% of India's population, spent half of the sixteen billion rupees that the country paid for sweetmeats that year. Nobody in Kolkata would be surprised. There are city blocks with three of four moiras."

"If a single food could represent the Bengali Renaissance, it would certainly be the chhana based sandesh, that urbane, artisanal sweet made by craftsmen in neighborhood shops rather than a caste of priests, a breath away from the goddess."

"Sugar and honey aren't the only sweeteners historically used by Indian sweet makers. Another popular form of sugar comes from the date palm sap. Gur is boiled down over wood fires much like maple syrup, absorbing a lightly smoky taste. In Bengal, jaggery derived from palms is called gur, while unrefined cane sugar is called akhi gur, which suggests that it predates cane sugar in the region. Many consider palm jaggery superior in taste and in winter, when the palms are tapped, numerous sweets use gur as liquid molasses or dry pastes. During its short season, you'll find nuggets of the palm sugar embedded in rossogolla and kalojam."

A recipe for Rossomalai

Rossomalai is the rossogolla's less famous cousin and an invention of the KC Das family of confectioners. It has a flavor that is immediately appealing to Westerners and any fan of creme caramel. It is also much less sweeter than many South Asian desserts. To make it you will need the traditional Bengali fresh cheese called chhana, not difficult to make but does take some preliminary planning.

Makes 6 servings

Chhana

1 cup cultured buttermilk

2 quarts whole milk

2 tablespoons all purpose flour

Milk Sauce

8 cups whole milk

6 green cardamon pods

4-6 tablespoons of sugar

2 tablespoons rose water

pinch of saffron, lightly bruised

Poaching Syrup

6 cups water

3 cups sugar

1/2 cup whole milk

About 1/2 cup coarsely chopped almonds and pistachios for garnish.

1. Make the chhana. Leave the buttermilk out overnight at room temperature. this increases its acidity.

2. Heat the whole milk in a large heavy nonreactive saucepan, stirring every so often so the bottom does not scorch.When the milk is almost ready to boil, remove from heat, stir in the buttermilk and continue to stir very gently until curd forms. Cool to room temperature, strain in a colander lined with two or three layers of cheesecloth. Allow to drip about 1 hour. Gather up the cheese cloth and squeeze out the liquid. You are looking for a texture a little firmer than ricotta. Measure 2 cups. Stir in the flour. Using slightly damp hands form the mixture into about two dozen balls. Flatten it lightly to make disks about 1.5 inches in diameter and 1 inch high. Make sure they are very smooth.

3. While the chhana is draining make the milk sauce. I a wide, heave and ideally non-stick pan, simmer the 8 cups of whole milk with the cardamon pods. Until it is reduced to about 3 cups, stirring regularly so it doesn't scorch. Strain, stir in the rose water, sugar and saffron. Remove from heat and let cool to room temperature.

4. Make the poaching syrup. Combine the 6 cups water and 3 cups sugar. Bring to a rolling boil until sugar is dissolved. Ladle out 2 cups of this into a shallow bown and let cool to room temperature. Stif half cup milk back into the pot with the hot syrup. Bring back to boil, skimming the top of any impurities.

5. Slip the disks of chhana into the boiling syrup and cook at a gentle but rolling continuous boil for about 15 mins, until firm. Lower heat to a gentle simmer and continue cooking for another 10 mins. Very gently remove the disks from the syrup and place in the cool sugar syrup. Let stand at least four hours to allow them to absorb the syrup.

6. Transfer the disks to cooled milk syrup and let stand at least one hour and as long as overnight before serving. Serve the rossomalai in shallow bowls along with the milk sauce. Garnish with the copped nuts.

Pujor Gondho Esheche...

2011-09-29T15:32:00.000-07:00

O aye re chhute aye, pujor gondho esheche...the biggest Bengali festival of the year, Durga Puja, is fast approaching and Bengalees everywhere have awakened to the rich beauty of the season and the sights, sounds and smells of the grand preparations underway. Aah the smells....so vividly captured in our minds, the dizzying aromas of dhoop, dhunuchi, the sweet fragrance of shiuli and of course those intense flavors emerging from the kitchens of bengal... Ebar pujoi ki khaben? Food is definitely an integral part of the Puja culture for Bengalees, whether they plan to eat out with friends or whether they plan to celebrate at home with special treats and family traditions. And of course here in the US, it heralds the start of the party season for the probashi bangali!!

Sumana rembembers her mom's
cooking during the pujas

So, in honor of this great utsav I bring to you today, a special recipe from the kitchen of a dear friend and fellow food connoisseur, Sumana Dey. Sumana loves entertaining people at her home and I have never known such an industrious cook. I was at her house recently for lunch where she had prepared a lavish traditional Bengali feast. Displayed on her table were a vast array of mouthwatering delicacies ranging from chitol machher muithya, to enchor chingri and danta chorchori to muro diye daal. There were at least 10-12 items and in no small quantity either. Sumana says it gives her great joy to cook for those who relish food and all those who ate at her place that day pretty much spent the rest of the afternoon in a food coma!

One of the most interesting dishes Sumana cooked was a mutton keema curry flavored with the uniquely Bengali combo of mustard and coconut. It is this recipe she is sharing with us today. It is a special preparation of mutton Keema that her mother used to make. Sumana has fond memories of her mother in the kitchen. She says her mom will always be her source of inspiration. She remembers seeing her mother in the kitchen from the minute she woke up till she went to bed at the end of the day. Sumana says, "Ma loved cooking all kinds of Bengali delicacies and went out of her way to satisfy all the tastes of everyone in the extended family. A true labor of love." Sumana dabbled in a little cooking in her college days but it wasn't until she came to the US and started her own shongsgar that she mastered this art form. Needless to say it didn't come easy, she experimented and experimented until she perfected the process and was able to recreate all the tastes. With such passion for cooking it was only a matter of time before she became a culinary expert.

This particular keema recipe is one dish Sumana learned directly from her mother. So it gives me great pleasure to showcase this authentic Bengali recipe on the eve of our most auspicious pet puja of the whole year... enjoy!

Shorshe Keema

Ingredients:

1. Minced goat keema - 2 lbs

2. Grated onion - 1 cup

3. Ginger paste - 1-1/2 tablespoons

4. Garlic paste - 1 tablespoon

5. Chili powder - 1 teaspoon

6. Turmeric powder - 1 tablespoon

7. Green chilies cut in half - 6-8

8. Mustard paste - 4 tablespoons

9. Mustard oil - 5 tablespoons

10. Grated coconut, fresh (optional): 2 tablespoons

*grated coconut is also available in the freezer section ofthe Oriental stores*

11. Coconut milk: 1 cup

12. Salt to taste

Directions:

Heat 4 tablespoons of oil. Add ingredients 2 - 7 to the oiland fry in medium heat until golden brown. Now add the minced goat and some salt to taste, blend it well with thefried masala and cook covered for 8-10 minutes, stirring it 2-3 times inbetween. Add the mustard paste, gratedcoconut and coconut milk, thoroughly mix them with the meat, add more salt ifrequired, and cook uncovered till the curry turns thick. Turn off the heat,sprinkle the remaining mustard oil and serve it with warm rice.

Here are some more pictures of Sumana's creations....Enjoy the Pujas!!

A Palatable Palette

2011-09-22T18:47:00.000-07:00

I am sure you have heard the saying, "variety is the spice of life" but it is also the best way to balance your diet. One of my goals when cooking a meal is to add variety, a variety of flavors, a variety of food groups, a variety of textures and variety of colors. Colors are one of the most important aspects of food presentation.

We have all been to the typical neighborhood Indian Restaurant where everything is a greasy yellow curry and the dal looked and tasted the same as the korma and the butter masala. Very unappealing to say the least. Since most Indian dishes call for turmeric it is not hard to fall into that pattern. That's why it really takes an added effort to stay away from that course when cooking an Indian meal.

The way I like to incorporate color onto my plate is by using contrasting colored ingredients and spice mixes and also have a colorful salad alongside. Not only for an attractive presentation but also for added nutrition. Most of the color is our diet comes from the fruits and vegetables that we eat. The pigments that impart color to the vegetables and fruits come with lots of health benefits. For example, red foods like tomatoes and watermelons have cancer preventive lycopenes, orange/yellow foods like carrots and pumpkins have immune boosting carotenoids, blue/purple foods like blueberries and eggplants contain anthocyanins which are powerful antioxidants that combat aging, even white foods like onions and cauliflowers have anthoxanthins that promote cardiovalsular health. And of course everyone knows that foods colored green with chlorophyll, like dark green leafy vegetables and green beans and peas, are a great source of essential vitamins, minerals and fiber. So literally eating a rainbow of foods will have you covered in all areas!

As for spices, I use turmeric to produce bright yellows, paprika and tomato pastes for reds, tamarind for browns, yogurt for whites and only whole spices and minimum cooking to retain the natural colors of the ingredients. You can add coconut milk or creme to lighten any color and caramelized sugar to darken colors. Garnishes also brighten up meals so I use chopped cilantro, onions, chilies, bhaja moshla, bori bhaja, chopped tomatoes, etc. before serving. These add richness of color and texture, through their contrasting form and another layer of flavors.

A colorful salad can enhance any meal and provides a good opportunity to incorporate fruits, I like to add mangoes, strawberries, kiwi to regular salads to create some drama. You can add different seasonal fruits to chutneys to change their colors too - deepen the red of tomato chutney by adding strawberries and blueberries, make a green chutney with apples or gooseberries in the summer and you can even make a colorful chutney with rhubarb! If you are lucky enough to have a dessert then try to use fruit instead of food coloring to create vibrant colored desserts. When you expand your palette, you will find the possibilities are endless!

Here are a couple of interesting greens and purples I spotted at the farmers's market, laal/notey shaak (Chinese spinach / amaranth) and green and purple okra (bhindi/dharosh) - took them home and served them up Bengali style. Here's how...

Notey Shaak Bhaja / Chinese Spinach Saute

Notey shaak ia also known as chinese spinach or amaranth. The red variety (laal shaak) turns a dark red color when cooked. This recipe is a simple saute with garlic and red chilies that you can use for any leafy greens.

2 bunches chinese spinach
3-4 cloves of garlic, sliced
cooling oil
dried red chilies, torn
salt to taste

Separate the leafy greens from the stems and chop the leaves, you may keep the very young tender stems at the tips but not the thicker ones.
Heat oil in a large wok
Add the garlic and the dried red chilies , you could use chopped green chilies instead but that gives it a slightly different flavor.
Add the spinach and saute until the leaves are coated with flavored oil. Cover the wok and cook on low heat until the greens wilt and reduce. Season with salt and then cook for 10 mins more till the greens are tender and the water is gone but not too dry, the greens must remain slightly moist, you can add water during the cooking process if you need to.

Serve as a first course with plain white rice.

Kalo Jeera diye Dharosh / Okra Sauted with Nigella

I was really surprised to see the purple okra, they were young, tender and fresh; looked even better than the green variety. The recipe below is a simple vegetarian one but you can add shrimp to it to turn it into something special. Do not add water to this dish, keep it dry and the okra will stay firm instead of going slimy. It cooks really fast and the ground up kalo jeera imparts a unique flavor..

2 lb Okra

1 Onion sliced

1/2 tsp Turmeric

Salt to taste

1/2 tsp Cumin powder

1/2 tsp Chili powder

2-3 tsp ground up Kalo Jeera (kalonji/nigella)

4 Tablespoons cooking oil

Top and tail the okra and cut into 1 inch pieces (if they are smaller ones you can leave them whole)
Heat oil in the pan
Fry the onion slices, 4 mins
Add all the spices, stir 1 min (if adding shrimp add at this point)
Add the okra, coat with the spices
Add the salt, stir and cover for 5 mins on low heat
Open the lid and cook on medium high til all the water is evaporated.

Serve with plain white rice and masoor dal. The purple okra taste just the same as the green okra when cooked unlike red and green cabbage which taste completely different!

Korean Fish Tapas

2011-09-18T02:14:00.000-07:00

I learned this recipe from a friend of mine. Tasted these at her house when I went to pick up my daughter from a playdate. She was in the process of frying them when I went so I got to try them hot off the skillet. They taste amazing but are surprisingly simple to make. She made them from "ling cod" caught on a deep sea fishing expedition but you can make them with any kind of store bought white fish. I thought they would make an excellent tapas item if you are having a tapas party. They are also very appealing to kids; my kids really look forward to them.

Here is what you'll need:

Very thinly sliced white fish fillets
Lots of chopped garlic
Finely chopped green onion
Beaten eggs
Flour
Salt to taste
Cooking oil

And here is how you make them:

Add the garlic and green onion to the beaten egg,
Add the salt to the flour
Heat oil to medium high in a skillet to shallow fry
Dip the fish first in the egg mixture, then dust with flour and place in the hot oil
Fry on medium high heat for 2 mins on each side till nice and crispy but not browned, they should be golden but not fall apart when handling them. If they fall apart you need to turn up the heat. If they are too brown, you need to add more oil.
Serve on a plate with your favorite sauce or salad.

Vij's new cookbook

2011-09-14T13:10:00.000-07:00

photo by Vancouverfoodster

Those of you in the Northwest who frequently drive to Vancouver to savor the Indian fusion fare at Vij's will be excited to know that Vij's has come out with a new cookbook Vij’s at Home: Relax, Honey! For those of you that do not know, "Vij's" is one of the most famous and innovative Indian Restaurants in North America. So I was super excited to see their new cookbook out in stores and picked up a copy yesterday. Have been drooling over the full page color photos and the scintillating recipes they showcased in it. Can't wait to try out the dishes and there is plenty to keep me busy in between trips to Vancouver. All in all a really useful cookbook, the recipes are unique and will inspire you to put a gourmet twist to your own creations. So many vegetarian options and unlike other cookbooks there is a whole section dedicated to goat meat! Definitely a good addition to my collection and a great gift idea. I have provided links below to browse through and purchase them online.

About Vij's

The lineups are legendary at Vij’s restaurant in Vancouver, where genial proprietor Vikram Vij and his wife, Meeru, use local ingredients and original ideas to create exciting takes on the cuisines of India. Dishes such as marinated lamb popsicles in fenugreek curry and Portobello mushrooms in porcini cream curry are far from traditional but spiced exquisitely, allowing flavors such as mango, tamarind and cardamom to shine through. They have all female, Punjabi staff that works two shifts in order to cook everything from scratch with fresh local ingredients. They work with local farmers and brewers and their menu changes seasonally. Vij's opened in 1994, originally a 14 seat joint, since then they have grown in size and reputation and in 2004 they opened another restaurant and market place in Vancouver called Rangoli's, where they sell some of the packaged frozen meals. In 2007 they were featured in Anthony Bourdain’s Vancouver episode of No Reservations, I remember watching that episode.

About the cookbooks

Their first book Vij’s: Elegant and Inspired Indian Cuisine, is a bestseller that has won numerous awards, including the Cordon d’Or Gold Ribbon International Cookbook Award. This book includes delectable offerings such as grilled chicken breast marinated in lemon-ghee dressing with garlic and cashews and seared venison medallions with fig and roasted pomegranate khoa and of course their infamous lamb popsicles! Vegetarian selections abound, and there is also a selection of side dishes and accompaniments such as rice pilafs, chapattis and chutneys. Each recipe is accompanied by a suggested wine pairing. As beautiful and sumptuous as the recipes it contains,Vij's is a delicious manifesto for a new style of Indian cooking.

In the all new follow up book, Vij’s at Home: Relax, Honey, Meeru and Vikram show you how to prepare the recipes they eat at home, from vegetarian dishes that go from stove to plate in less than 45 minutes to seafood, poultry and meat dishes that come together in 20 minutes then cook while you help the kids with their homework or sit down with a glass of wine. Designed for flavor, versatility and convenience, virtually every recipe can be adapted to suit your palate, your dietary preferences or your on-hand ingredients. Clear instructions, stunning photographs, a conversational tone and a paperback format make this an affordable must-have for every kitchen—for first-time cooks to more experienced chefs.As their daughter's have grown, they are now shown cooking with their children instead of for their children.

Going Gourmet

Vij's is based on the premise that there is no such thing as a typical Indian curry. Each of their dishes showcases the beauty and taste of different Indian spices in combination with locally available ingredients.As I flipped through the pages and glanced though their recipes I discovered much of myself in their creations, I share a lot of their philosophies on food, cooking and eating. Two of my favorite quotes from their book are their interpretation of "gourmet" and their attitude toward daily cooking for their family. I though to share these with you here.....couldn't have said it better myself.

"Any meal cooked from raw, unprocessed ingredients that tastes good and is served with love is basically gourmet."

"Cooking is one of humankind's unique forms of nurturing. Nurturing takes effort, but isn't a chore. We believe that when you look at cooking this way, the effort to cook a good meal becomes a form of pleasure and satisfaction."

...some very inspiring words indeed! Here are the links, the two on the sides are for the books, the middle one is for the Kindle edition priced at $9.89. Happy cooking!

Ripe with Reason

2011-09-13T09:52:00.000-07:00

So you've planted that summer vegetable patch in May and now your garden has grown and flourished into a mini mart with every day harvests just waiting to be savored in the mellow evening sun. You have eaten the beans and strawberries, the potatoes and spinach, the peppers and cilantro, you have even chomped on the cucumbers and onions but don't overlook the pumpkin leaves and the green tomatoes! They may not be the prize that you are after but they can give the rest some serious competition. Here are some simple fixes for these humble vegetables that will make all that digging in the dirt seem worthwhile.

Kumro Shaak Bata / কুমড়ো শাক বাটা

Pumpkin greens blended in a melange of uniquely Bengali flavors

This recipe came to me from a dear friend who I plan to feature in an upcoming post. For this you will need to pick the youngest, tender most greens at the growing tip of the vines, pick a bunch - leaves, stalks, tendrils and all. Don't worry about the plant, you will find that within a week you will have enough for another harvest. You may also find bunches of pumpkin greens being sold at farmer's markets. Keep the leaves and tender stalks, cut off the thicker stalks and tendrils as they will be fibrous. Here is how to prepare them

Ingredients

Chopped pumpkin greens - 2 bunches

Green chilies - 4, chopped

Poppy seed paste - 1 cup

Mustard paste - 2 teaspoons

Mustard oil - 2 tablespoons

Salt - to taste

Directions

Boil the pumpkin greens in water. Traditionally it is boiled in starchy water left over from cooking rice or in the same pot as the rice while it is cooking. When fully cooked, take out the greens and mash it well. Mix in all the other ingredients and serve with steaming hot plain boiled rice.

Kancha tomator tok dal / কাঁচা টমেটোর টক ডাল

Dal flavored with tart green tomatoes

In this recipe I have just substituted green mangoes traditionally used to make "toker dal" with green tomatoes - they work just as well to produce the same tartness. Here is how to do it.

Ingredients

2 cups Masoor dal (red lentils)
Water
1 cup chopped green tomatoes
Salt to taste
Sugar to taste (to balance the tart)
1/2 teaspoon Turmeric
2-3 Green chilies, slit
2 tablespoons oil
Hint of ghee
1/4 teaspoon Mustard seeds
1/4 teaspoon Cumin seeds
1/2 teaspoon black pepper
2 tablespoons chopped dill

Directions

Cook the dal in water until it starts boiling.
Add the chopped tomatoes and bring to a simmer over with 1-2 inches of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
Add salt and sugar to taste.
Stir in the turmeric powder.
In a small pan, heat the oil to smoking and add the 3 seeds - wait until they sputter and then add this spiced oil carefully into the dal.
Finish with the black pepper, green chilies, chopped dill and a hint or ghee for that irresistible aroma.

Cool drink for a hot day: Watermelon Slushee!

2011-09-09T14:13:00.000-07:00

The mercury is still rising in Seattle and nothing better to quench your thirst than a sweet watermelon slushee! Watermelons are 92% water so they are a great way to stay hydrated, they are also a natural diuretic to help flush out your system. Packed with vitamins and minerals, you can tell from their red color that they are a good source beta-carotene and they have more lycopene than tomatoes are famous for! Watermelon consumption increases free arginine in your body, which maintains cardiovascular function, so eat or drink it to your heart's content!
Here's a simple recipe to beat the heat and to turn it into a party all you have to do is spike it with a little vodka or rum.

What you'll need:

6 cups of diced seedless watermelon
1 cup ice
Sugar - 1 to 2 tablespoon
Juice of one small lime
1/4 teaspoon of grated ginger
A few crushed mint leaves
6 oz white rum or vodka (optional)

Basic recipe:

1. Blend the watermelon and pour into ice trays and freeze.

2. Take out the frozen watermelon cubes and put them in a blender with all of the other ingredients and some ice cubes and blend till smooth. Pour out into chilled glasses and toast to the Summer!

Makes 4-6 glasses

White Chocolate Mango Mousse

2011-08-25T22:42:00.000-07:00

Nothing screams Summer like ripe, juicy mangoes! Their bright orange color and distinct flavor can accentuate any meal whether eaten raw or cooked. Rightfully called the king of fruits in Bengal, ripe mangoes are packed with vitamins, minerals and fiber. This is an easy Summer dessert you can make with fresh mangoes. Since this dessert is not cooked - you get all the goodness of eating the fruit raw. This recipe can feed 6-8 people and you can make it a day ahead. Its actually a great cooking project for kids and I had two lovely young ladies help me with this one the other day. Of course kids will love anything made with chocolate :-)

Ingredients:

3 very ripe mangoes
1 cup white chocolate chips
1 cup marshmallows
Half cup sweet white wine
Half pint heavy whipping cream
2 egg whites
1-2 tablespoons of sugar
Mint leaves
Bar of milk chocolate

Directions:

1. Peel and dice the mangoes and blend them to a pulp in the food processor.

2. Melt the white chocolate chips and marshmallows in the wine in a bowl above a pot of gently boiling water. Stirring constantly.

3. In a separate chilled mixing bowl, add the creme, sugar and egg whites and beat together using an electric mixer or whisk until the creme begins to stiffen and hold its shape forming peaks.

4. Stir a half cup of the whipped cream into the chocolate mixture to lighten it.

5. Fold in the remaining whipped cream into the chocolate and then fold in the mango pulp into this mix. There may be streaks of whipped cream in the mango and that is fine. Do not over work the mousse.

6. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with mint leaves and milk chocolate shavings.

(If you want to refrigerate it overnight, chill for one hour and then cover each with plastic wrap)

Desi Bhutta Pora

2011-08-22T13:44:00.000-07:00

Its BBQ season and we love grilling corn every year but this year was really exciting, we discovered a special variety of corn at a farmer's market -- they call it "Mexican corn" -- and it has the exact same taste and texture as the ones the bhuttawallahs sell on street corners of Kolkata and other cities in India - it is not yellow or sweet or soft. In fact, just like in India, you definitely need your teeth to eat it!

If you look at the photo the whiter cob in front is the India/Mexican variety, while the yellow one at the back is the typical US sweetcorn.

We grilled them and coated with salt and lime just like back home - one bite of this familiar flavor and my mind was flooded with childhood memories - all at once transported to those hot muggy monsoon afternoons on the way back from school. At the bus stop near my home there would be a bhuttawalla with his sack of corn and his clay oven - turning the corn on the coals as it charred the kernels and they crackled. I remember rummaging through his sack till I found the perfect one to grill, my grandfather had taught me how. The minutes waiting for the corn to be completely grilled and served always seemed endless with anticipation. I loved how the bhuttawallah would rub the salt on with the lime wedge, while squeezing it, to coat the piping hot kernels in a citrusy salt crust. Definitely one of my favorite after school snacks. It would be completely devoured by the time I entered the house. Oh the nostalgia! Smells and flavors are very powerful senses and can do that to you as they are very well ingrained in our emotional memories.

Down in Mexico the street vendors grill this corn and roll the ears in melted butter, then they spread them with mayonnaise, sprinkle with cotija cheese and serve them up with a lime wedge. Although very different flavors it must have a very special place in the hearts of Mexicanos worldwide.

Time for a Name Change, a New Look and Facebook!

2011-08-18T14:19:00.000-07:00

Folks, I'm back! :-) I am working on re-branding and breathing new life into my website and blog. Lots of exciting things will be happening in the next few months. To start with I am renaming my blog "The Bengali Gourmet" and will soon do the same for my website. So Kolkatar Rosogolla is now, officially, THE BENGALI GOURMET! I took this opportunity to change the look of this blog too as there are so many nice new design templates available now and so much more you can do with the newer ones too. Also, you can now find The Bengali Gourmet on Facebook, so be sure to "Like" it to receive interesting musings, articles, tips and info on Bengali cooking, eating, diet, nutrition and health....and of course lots of fresh ideas for new recipes! By joining this community of foodies we can all share our culinary experiences. What's not to LIKE about that? :-)

My heart BEETS for you!

2009-02-12T16:58:00.000-08:00

Our local NPR station aired a program on natural red dishes this morning. Nutritionist and cooking show host Cynthia Lair from Cookus Interruptus described an entirely red food feast for Valentine's Day with all natural heart healthy foods. This is what inspired today's post. Actually, I have been meaning to write this one for quite a while and now with V-day fast approaching, the stage is set! So today I present to you ...(drumroll)....the beet! As far as red foods go no one can match the ruby red intensity of the beet. Researchers have recently identified beets as nutritional powerhouses, high in folate, manganese and potassium. When people say "beets" they are usually talking of the beet roots, but the greens are quite nutritious and you can cook them as you would any other green. Beets are quite common in salads, western and Indian, but not eaten much cooked. Considering the health benefits it seems people are missing out on this rather under appreciated nutritious veggie. The pigment that gives beets their rich, purple-crimson color-betacyanin-is a powerful cancer-fighting agent. Betaine in beets (and spinach) has been shown to have anti-inflammatory properties. While beet fiber has been shown to reduce cholesterol and triglycerides thus boosting heart health. So this Valentine's day eat your way to a healthy heart with this recipe for a spicy beetroot saute. The heat contrasts and compliments the sweet earthy flavor of the beets. Very simple to make and sure to brighten up your table!

Beetroot-er Torkari

Ingredients:

3-4 medium beets, chopped
2-3 dried red chilies
handful of raw peanuts
2-3 cloves of garlic finely chopped
salt to taste
oil for cooking

Method:

1. Heat oil in wok to high heat and add the dried red chilies,
2. Lower the heat and add the garlic and peanuts and brown
3. Add the beats and stir fry, add salt to taste then cover and cook for a while until beets become tender.
4. Make sure all the liquid is gone (its supposed to be dry) and serve with plain boiled rice.

SERVES 4

Note: If you decide to add the beet greens to this dish you may need to add some sugar too as the greens are slightly bitter like mustard or radish greens.

Seeds of Hope

2009-01-27T12:45:00.000-08:00

For me it has taken this whole week for the reality to sink in that Barack Obama is now the president of the United States. Last Tuesday, January 20th 2009, we woke up at day break and opened the blinds to watch the sunrise. It was a very special sunrise, I like to call it the dawn of a new era. Our family huddled together in the comfort of our living room in front of the TV to witness the making of history. Millions of others braved the icy cold, long waits and huge crowds to feel a part of this monumental moment in Washington DC. While millions more people around the world, in every time-zone, stayed up to see and to believe.

The swearing in ceremony proceeded and when the new president gave his inaugural address, I was moved to tears. Tears of pride, joy, hope and validation. Happy that this day was finally here and that I was here and ready to live it. And I am not even an American! Or maybe its because I am not an American.....you see, for the first time in history a US President can connect globally, presenting himself as a citizen of the world.

I knew he spoke to me when he said pick yourself up, dust yourself off and start anew. Just hearing those words from him was all I needed. What a great yet humble speech - always modest yet charismatic, benevolent yet tough, hopeful yet pragmatic, intelligent yet grounded, curious yet focused and disciplined. Not only does he have the qualities of a great leader but he brings out the best qualities in everyone else too.

He has inspired so many with his words and ideals. Many have sung his praise and paid tributes. One of my favorite tributes to this remarkable man is this unique portrait by another remarkable man, my friend, Mr. Manick Sorcar. Manick-da (as I like to call him) titled his tribute "Seed of Hope" - creating a beautiful composition in both language and art. This portrait of president Obama is made entirely out of different types of seeds. If you click on the thumbnail of the image above you will be able to appreciate the image in full size and glory. He has listed below it which types of seeds he has used and what this portrait means to him and why he named it so. I will leave it to you to read about it in his words rather than mine. You can see more of his amazing artwork and other creative pursuits (he is mutli-talented) by visiting his website manicksorcar.com.

The smile captured in this portrait of Obama is, I feel, the embodiment of hope. Powerful enough to put a smile on your face just by looking at it - making you believe there is a brighter tomorrow for all. I cannot imagine how much hard work went into the making of this but its no surprise coming from Manick-da. This type of traditional "rangoli" art with rice, dal, spices, flowers and colored powders is exclusively Indian. Manick-da has given it a modern twist. I really wanted to share this with everyone and I hope you all enjoy it as much as I have.

Ring in the Season!

2008-12-27T19:27:00.000-08:00

The holiday season is in full swing now and I thought I'd share this recipe for a very festive spicy pumpkin soup with you. Its simple, inexpensive and quick. Great for entertaining guests at your next holiday party. This recipe is inspired from a pumpkin soup I sampled at our neighborhood Starbucks when they were promoting their holiday merchandise earlier this month. The curry powder gives it an Indian twist and its a great way to warm your spirits. Pumpkin is chock full of vitamins, minerals, fiber, and antioxidants. One of the most abundant nutrients in pumpkin, beta-carotene, has been shown to have very powerful antioxidant and anti-inflammatory properties. Our bodies can convert beta-carotene into vitamin A—a nutrient essential for good eyesight and proper growth. Whats more, beta-carotene is able to prevent the oxidation of cholesterol in the body. Since oxidized cholesterol is the type that builds up in blood vessel walls and contributes to the risk of heart attack and stroke, getting extra beta-carotene in the diet may help to prevent the progression of atherosclerosis. Studies have also shown that a good intake of beta-carotene can help to reduce the risk of colon cancer and promote lung health. So drink to your health when you ring in the new year!

~ Spicy Pumpkin Soup ~

Ingredients:

2 tablespoons butter

1 cup chopped onion

2 cloves garlic, finely chopped

1 1/2 teaspoons curry powder

1/2 teaspoon chili powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon sugar

3 cups chicken broth

1 can pumpkin

1 can evaporated milk

1 small can coconut milk

a few curry leaves

chopped up green chillies

Method:

1. Saute onions and garlic in butter

2. Add spices and chicken broth - simmer 10 minutes

3. Add pumpkin, simmer 5 minutes

4. Add evaporated milk - simmer 5 minutes

5. Season with salt and sugar

6. stir in the coconut milk

7. fry the chopped green chillies and curry leaves in a little oil in a separate pan and add to the soup to finish.

8. Ladle into bowls and sprinkle a little chili powder on each bowl full to garnish.

SERVES: 6-8

Here is a recipe for a simple, inexpensive and quick appetizer that you can serve with your soup during the holidays: potato pancakes with smoked salmon topping. This one is from Nigella Lawson and I think it goes really well with the soup. Try it out!

Its Harvest Time!

2008-09-16T00:11:00.000-07:00

This is the time of year that you should definitely be shopping at your local farmer's market for all your fresh produce. Its unbeatable. The bounty and variety of seasonal fruits and vegetables this time of year is incredible. It is a shear joy to visit just for entertainment value. The sights, sounds and fragrance are a feast for the senses. You can find great tasting, affordable, organic produce that is super fresh, often picked only hours ago. Ripened to perfection and bursting with flavor. It reminds me of open air markets in India and we make a family outing of it every weekend.

Here in the Pacific Northwest, we are fortunate to get such a huge variety of berries and other fruit which my kids thrive on. I am sure many of you have heard of Ranier cherries! But veggies and herbs are my favorite. The fresh, mature, feathery cilantro - twice as aromatic as the store bought kind, fresh basil, dill, rosemary and sage are guaranteed to make any meal a hit. Some of the vegetables you find at farmers markets can be truly exotic. Every Summer I can't wait to get my fill of pumpkin blossoms, green garbanzos in the pod on the plant, white eggplants, baby leeks, garlic stems (roshun-koli) radish greens, red amaranth (laal shaak) and kumro shaak. But we get it all here - peas, beans, carrots, cauliflower, cabbage, potatoes, onions, garlic, spinach, tomatoes, salad greens, cucumbers, bok choy, peppers, beets, asparagus, okra.

Undoubtedly our most popular pick, however, is the round purple eggplant. We always stock up on these. They are way superior to any store bought eggplants. In fact we do not eat eggplant the rest of the year when we can't get them from our local farmer's market! Once you try it you will understand why. The white eggplants are best fried (begoon bhaja) and cook very quickly but the dark purple ones are exceptional when fire roasted.
When choosing eggplants you need to pick the firmest - these are the ones with the least seeds. We usually grill several at once and when they are cool, I peel away the skin and mash up the pulp. You will notice these eggplants do not have any stringy fibers in their flesh. I usually freeze half of the mashed eggplant without seasoning for future use. It freezes really well and the taste and texture are well preserved. These eggplants have this amazing buttery, silky smooth, melt-in-your-mouth texture and a strong smoky flavor when they are fire roasted. After adding all the garnishings it is my favorite comfort food when eaten with rooti (or rice). It is not just tasty but healthy too since there's no frying in oil involved. If you want to get a little fancier - you can fry the mashed eggplants in onions, tomatoes, oil and spices to make a rich baigan bharta.

Here is a recipe for begoon pora and another for our favorite tea time snack - kumro phooler bora. Even if you are not a big fan of begoon pora, I promise you will not be disappointed by this one! :-)

Begoon Pora

Ingredients:

2 large eggplants
1/2 cup chopped red onion
3-4 green chilies
2 tablespoons mustard oil
Salt to taste
1/2 cup bori bhaja, crumbled
1/3 cup chopped cilantro

Method:

1. Coat the eggplants with a little cooking oil and cook on a gas grill for 20 mins on low heat, leave inside the grill for another 10 minutes. (I am not sure about the times for a charcoal grill but I'm sure that would work just as well if not better).

2. Allow eggplants to cool to room temperature. Peel away the skin and mash up the flesh. remove any long stringy fibers if any.

3. Mix in all other ingredients and serve right away with rice or rooti.

SERVES 6-8

Kumro Phuler Bora

Ingredients:

10 large pumpkin blossoms
1 cup Besan (gram flour)
1 table spoon rice flour (optional)
1 teaspoon kalo jeere
pinch of turmeric powder
1/2 teaspoon cumin powder
1 teaspoon chopped chilies
1/2 teaspoon ginger powder
1/2 teaspoon baking soda
1-2 tablespoons of chopped cilantro
Salt to taste
Poppy seeds
Cooking oil
Water

Method:

1. Wash the flowers thoroughly (soak in a pot of water and handle with care). Check for insects inside and dry gently on paper towels. Cut off the base of the flower and remove the male and female organs (stamens, stigma, style and ovary) - these are often bitter.

2. In a bowl mix the besan with all the other dry ingredients (except poppy seeds) and make a thick paste with water. Add the cilantro and mix it in.

3. Heat the cooking oil to medium high. Dip each flower in the batter to coat it and place in the hot oil. Sprinkle the top surface with poppy seeds and then after a couple of minutes turn over to fry the other side. Should be golden brown and crispy when done. Drain excess oil on paper towels.

4. Serve warm with tea and muri as a snack or with rice and dal as a meal.

SERVES 3-5

Eat Something Sexy!!

2008-02-14T11:23:00.000-08:00

Happy Valentines Day! For those of you that are staying in tonight, may I suggest a natural aphrodisiac? How about some sexy shrimp? Shrimp are rich in iodine, which is needed by the thyroid gland. The thyroid is the body's thermostat — the gland that regulates energy used to maintain body functions, including sex. Iodine deficiency has been documented as reducing sex drive. Like many forms of seafood, shrimp offer omega-3 fatty acids - great for circulation and vital in the battle against aging. Shrimp also offer a serving of iron and zinc. The zinc-dense shrimp increase sperm levels and make orgasms more powerful, according to a study in Fertility and Sterility. They also contain a stress-reducing amino acid and the feel-good hormone serotonin. Best of all, shrimp protein breaks down in the body to the amino acid phenylalanine, proven to increase levels of sex drive-boosting neurotransmitters in the brain. Here is my all time favorite shrimp recipe. Its adapted from a recipe by the same name by Mridula Baljekar. Enjoy!

Shrimp Chili Masala

Ingredients:

ButterCardomons, split open
Ginger, grated
Garlic, minced
Ground corriander
Turmeric powder
2 collosal shrimp (the biggest you can find!)
Yogurt, beaten
Water
Salt and sugar to taste
Ground almonds
Green chili peppers, chopped
Onion, finely chopped
Garam masala powder
Cilantro, chopped

Method:

1. Fry cardamon, ginger and garlic in some butter in a pan. Stir in ground corriander and turmeric.
2. Add shrimp and cook 5-6 mins on medium heat, turning over half way through.
3. Blend in water with the beaten yogurt and add to the shrimp along with salt and sugar. Cover the pan and simmer 5-6mins.
4. Add the almonds, chilies, and cook uncovered for 5 mins.
5. Fry onions and garam masala in some butter seperately in another pan. Add the fried onions to the shrimp.
6. Arrange the two shrimp to make a heart shape and pour sauce on top. Garnish the inside of the heart with cilantro and serve with white rice.

Blackeyed Peas on New Year's Day: A Recipe for Good Luck!

2008-01-01T22:28:00.000-08:00

Blackeyed peas have long been a tradition for the New Year's table. They supposedly bring good luck for the coming year. All the way back to the days of the Pharaoh, blackeyed peas have been a symbol of luck and fortune. Some American Southerners have been rumored to eat one pea for each day of the year to insure good fortune! They are a humble food, therefore, eating them represents humility. Blackeyed peas are neither a pea nor a bean. They are lentils. The earthy flavor of blackeyed peas combined with mushrooms and tomatoes makes this an excellent vegetarian main course or side dish. Enjoy!

Black eyed peas with mushrooms:

Ingredients:
2 cans black eye peas, drained
2 ripe tomatoes, chopped
1/4 cup oil
1 teaspoon cumin seeds
1 inch piece of cinnamon stick
1 cup chopped onion
4 cloves garlic, chopped
1/2 lb mushrooms, sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper

1 cup water
2 tablespoon s chopped cilantro leaves

SERVES 6

Method:

1. Heat oil in a saucepan. Add cumin and cinnamon and let sizzle for 10 secs, then add onions and garlic. Stir over medium heat until soft and starting to brown.
2. Add the mushrooms and fry for 2-3 mins. Add all the spices, stir and then add the chopped tomatoes. Cover and cook under low heat for 10 minutes.
3. Add the blackeyed peas and water. Season with salt, to taste.
4. Stir in the cilantro leaves and simmer, uncovered, for 10 mins

Of Pumpkins and Maa Durga

2007-10-30T22:01:00.000-07:00

Hot on the heals of Durga Puja comes Halloween and my "baro maashe tero paarbon" bangalee self cannot help but get caught up in the festivities of Halloween between Bijoya Doshomi, Lakhsmi Puja, Kali puja and Diwali. I have also found that after so many years of living in the US I have actually started to form new associations between these holidays and between my Bengali Hindu festivals and the local season and climate. I have begun to associate Durga Puja with more with the rich fall colors, cool crisp air, pumpkins and less with clear blue sharat skies, kassh and shiuli phool. I yearn for pumpkin laden labra with my khichuri bhog as much as I crave pumpkin pie at Thanksgiving. Durga Puja also marks the beginning of the holiday season for me. After that, one holiday just seems to merge into the next. And as with every holiday, us bongs like to party.

In years past I have hosted some lavish Halloween costume parties, Indian style. We decked the house with traditional Halloween decorations and went all out putting together our costumes (each year was a new Indian theme), had fun picking out a Halloween game to play with the group and creating a party mix CD with all the hottest Bollywood, Indipop and Bhangra beats for the wild dance that ended the night. But my favorite part was coming up with the menu. There are quite a few western Halloween themed edibles to choose from but creating Indian counterparts was a challenge I was up for every year.

The food was part of the decor, either made to look really gross or given a gruesome name (yes, I labeled each dish :-)). For example, two of my favorite creations are "kada makha torkari" and "ladies fingers and toes"! They are simple yet quite amusing. For the first I would pick a variety of vegetables that grow in or close to the soil, like potatoes, carrots and cauliflower and cook these in a paste made of black poppy seeds (like the kind found on bagels and muffins), white poppy seeds and black sesame seeds. This comes out to taste just like regular posto but looks really gross (like vegetables covered in dirt) and so once people mustered up the courage to taste it, they were always pleasantly surprised! The latter dish is made with whole finger length okra and large peeled shrimp stir fried with turmeric, chili powder and ground kalo jeere. The okra, of course are the fingers and when you fry the shrimp they turn pink and curl up tight like toes. So its just a play on the words more than anything else, it looks good and tastes great, infact I never had any left overs. I could go on and on about my other bengali halloween recipes but I think you get the idea. :-D

Shubho Bijoya!

2007-10-22T11:41:00.001-07:00

Shokolke Janai Bijoyar Antorik Shubhechha

Welcome to my Blog!

2007-10-21T23:28:00.000-07:00

Hello Everyone,

I decided to try out something new, something new for me that is. Blogging is so mainstream nowadays, everyone is doing it but for me this is my first. Still learning the ropes so bear with me and lets see where this goes. Hope you like the animation, I think its awesome.

Sutapa