Thursday, October 6, 2016

Spicy Chicken/Prawns – Chicken and Prawns cooked with/in aromatic spices.


Ever since I started cooking regularly, I have not only begun to enjoy the process of cooking but also I have started experimenting and trying out new recipes. Recently I decided to experiment with aromatic spices. I cooked chicken with these spices and realized that this base gravy would go with almost anything. So when I laid my hands on some good quality prawns, I decided to cook it in this gravy. It was yum!

Vegetarians can cook paneer (cottage cheese) in this gravy. I think potatoes too would taste wonderful if cooked in this gravy.

The video of the dishes has been embedded below and here is the YouTube link https://www.youtube.com/watch?v=k8g6f_1UALI . For the detailed recipe see below.





Saturday, September 10, 2016

Shukto – A mixed vegetable preparation from West Bengal.


I am a fourth generation migrant Bengali and I have noticed that West Bengalis no matter where they reside love Alu Posto and Shukto. Contrary to the popular belief that Bengalis are hardcore fish eaters, some people even mistakenly  believe that we are pescetarians (also called pesco-vegetarian), Bengalis also eat a variety of vegetables and cook the vegetables in different ways.

As with all dishes I have noticed each region and each family have their own recipe for these vegetarian dishes, each one claiming their recipe to be the authentic one. I would rather not get into that debate. The recipe of Shukto given below is what my mum cooked; she in turn learnt to cook it from senior members of her family.

Friday, July 29, 2016

Tips & Trivia – How to make Garam Masala Powder at home


Garam Masala is an essential part of Indian cooking. There are different types of garam masala powders, I have found some of them quite strong and a bit overwhelming for my taste, therefore I always use homemade garam masala. Like all things in this blog, the recipe of the garam masala has my mother’s touch.

Monday, June 20, 2016

Aaloo Posto (Potatoes cooked with Poppy Seed Paste)


Traditionally Bengalis are a non-vegetarian community. We do eat a variety of vegetables but those of us from West Bengal swear by one particular vegetarian dish and that is aaloo posto, aaloo  is potatoes and posto is the Bengali word for poppy seed. A Bengali is usually lost without fish but if you tell him or her that there is aaloo posto then you are sure to see the relief on his/her face. 

It is a simple dish and very easy to cook. Different households have different recipes, therefore after seeing my recipe if you compare notes with other Bengalis you may find some difference.

Wednesday, June 1, 2016

Foodie Jaunts - Bong Bong


Way back in my childhood and partially into my adult life, restaurants serving Bengali food just did not exist. I remember people visiting Calcutta too lamented the fact that if you wanted to eat good Bengali food you would have to hope that somebody would invite you to their homes. Calcutta too did not have too many restaurants serving Bengali food. Oh yes there were the road side stalls, but one sort of hesitated to eat there. Thankfully things have changed, Calcutta for many years has a number of Bengali restaurants but what is interesting is that Bombay too is fast catching up. It all started with Only Fish which later transformed into Oh! Calcutta, others like Bhojohori Manna, Bijoli Grill followed. Then there is Hangla, a chain of road side stalls with outlets in several places in Bombay, but in recent times the restaurant that gets my vote is Bong Bong.

Exterior of the restaurant
This is a small, well to be more precise a tiny restaurant. It is air-conditioned but not a plush restaurant. There is limited seating arrangement; it mostly caters to the home delivery segment. It has simple wooden seating arrangement which is surprisingly not uncomfortable.

Saturday, May 7, 2016

Reposting Raw Papaya Delight with Video



May 8, 2016, is Mother’s Day, I thought why don’t I post something in memory of my mum. The primary aim of this blog was to have a record of all my mother’s wonderful cooking. Her sudden demise prevented me from recording all her dishes, I managed to post only a few, but those few dishes served to be a boon for me. I was able to cook some dishes because I had the recipes. One such dish was the Raw Papaya Delight, that my mum used to cook, I had posted the recipe way back in June 3, 2011.The dish that you see in that post was cooked by my mum. For Mother’s Day, I am posting a video of that dish in which you will see me cooking Raw Papaya Delight.

Tuesday, February 23, 2016

Hara Paneer Bhurji



In the first week of December 2015, I visited the Times Lit Fest, it was my first time at this event and I had a wonderful time. One of the sessions that I attended was a discussion between Padma Lakshmi and Top Chef winner Floyd Cardoz (titled 'Greed is Great - whether it's Fancy Dining or Cutting Chai') and the discussion was about….what else? Food of course.  Something that Cardoz said struck a chord in my heart he said that when he cooks something, he often finds it difficult to later recall how he exactly cooked the dish. His mother wanted a recipe of one of his dishes that he had once cooked for her but he just could not remember exactly how he did it. At his restaurant however his sous chef accompanies him and as Cardoz cooks, the sous chef notes down everything.