R had a
concert this Sunday. Friday and Saturday were dress rehearsal days. On Friday she
went to the auditorium in her school bus. Usually, R is accompanied by her papa
to school. So she was quite excited of this first time experience. So much that
when I said that ‘you will be dropped by your school bus’ she started clapping
and dancing. Kids, unlike us become so happy with little-little things!
Saturday she
had to wear her dance costume and go with full make up. My little one was
dancing on the Goan song ‘ya ya maya ya’. Here’s the picture of her dress rehearsal.
On Saturday I
dropped her to the auditorium. There is a big ground and all the kids were
arranged there according to their class. My darling went to her respective
place and chose a corner to sit.
Somehow she’s
very calm and quiet, when she’s at school. Whenever I met her teacher, she said
that R loves to be alone than in a group. This Saturday I witnessed that. I
stood there for some time. She waved her hand and blew a kiss to me. Something
was there on her face which made me feel that she was missing me. I felt my eyes wet.
That morning
she asked for blue colored luchis/puri J.
As this is the end of winter and also the season of fresh peas, I thought of
making Peas Kachauri or Karaishutir Kachuri. Traditionally, Karaishutir Kachuri
is accompanied with niramish alur dam (dam alu without onion and garlic) and
some sweets. As there were some guests as well, I thought of making one more
vegetable. Raw jackfruit was there. So, this Saturday dinner was grand with
Karaishuti-r Kacahuri, Niramish Alur Dam and Enchorer tarkari (Peas Kachauri,
Dam aloo without onion Garlic and Raw jackfruit curry). I had not made any
sweet dish, instead S brought Jalebis.
Here are the
recipes.
Raw jackfruit
curry/ Enchorer tarkari
Ingredients
1 raw
Jackfruit 1.5 Kg
2 potatoes
Medium
1 Tomato small
2 green chilly
1 onion medium
1 tbsp Turmeric
1 tbsp jeera
powder
1 tbsp dhaniya
powder
1 tbsp red
chily powder
1 tbsp ginger
paste
½ tbsp garlic
paste
Salt as per taste
Sugar as per
taste
2 tbsp Mustard
oil
Jeera/Whole
Cumin seeds and Bayleaves/ tejpatta for seasoning
½ tsp garam
masala
Few drops of
ghee
2-3 cups of
water
Preparation:
Cut the
Jackfruit into small pieces.
If you are
doing it for the first time, take help of your mother (which I did) or check
this link https://www.youtube.com/watch?v=7Me3Ohq_NaY
Cut the
potatoes into medium cubes
Chop tomatoes
and onions.
Slit the green
chilies
Cooking
Steam the
jackfruit. Do not overcook. Remove the pressure cooker from heat after a single
whistle.
Open the
pressure cooker, after it cools down and pour the steamed jackfruit in a sieve
to drain the water.
Heat oil in a
deep-bottomed pan. When the oil is hot enough fry the potatoes with ½ tsp of
salt and turmeric. When the potatoes turn golden remove them from the oil.
Next, fry the
steamed jackfruit till it is golden in colour.
Now in the
same oil put ½ tsp of Whole Cumin seeds and Bay leaves. Add the chopped onion
and tomato and fry till it is soft.
In the
meanwhile, in a small bowl, mix all the spices and the ginger, garlic paste
with half cup of water.
Add this paste
when the onion gets light brown in colour. Add ½ tsp of sugar and continue to
cook till the water dries up and oil releases.
Add the fried potatoes
and jackfruit and continue to cook again. These should be cooked well in the
spice mixture to be seasoned.
Now add 2 cups
of water. The gravy should not be too runny.
When both
potato and jackfruit get cooked add ½ tsp of garam masala and Ghee and switch
off the flame.
Niramish Alur
Dam (Dam Aloo without onion and garlic)
Ingredients
Baby Potato 20
1 medium
tomato finely chopped
Green chilies
(as per your tolerance)
Finely chopped
Coriander leaves for garnishing
1 tbsp Jeera/
Cumin powder
1 tbsp Dhaniya/
Corriander powder,
Lalmirch/ Red chili powder as per tolerance
½ tsp Kashmiri
Red chili powder
½ tsp Haldi/
Turmeric powder
Salt as per
taste
Whole
jeera/cumin seed, whole dry red chili and tejpata
Mustard oil or
any white oil
2-3 cups of
water
Method
Wash the
potatoes and boil. Add some salt while boiling. Do not overcook.
You can cut
them into halves if you wish.
Peel the
boiled potatoes
Heat a pan
with 2 table spoon mustard oil.
Fry the
potatoes with ½ tbsp of turmeric. Fry till they have a golden colour. Remove
the potatoes.
Next temper
the oil with some whole jeera/cumin seed, 2 whole dry red chili and 2 tejpata
Add the finely
chopped tomato.
This should be
cooked in a low flame.
Now in a small
bowl make a paste with 1 tbsp ginger paste, 1tbsp jeera, dhania and ½ tbsp lal
mirch powder, salt turmeric and half cup of water.
Add this to
the cooked onion and tomato mix and fry. You can add a pinch of sugar at this
time. I add this as a part of traditional Bengali cuisine. This doesn’t make
the dish sweet but adds to the taste and flavor.
When the mix
releases oil add the potatoes and let them be cooked in the spices for
sometimes. After they are well cooked in the spices, add 2 cups of water and
increase the flame.
Cook in a high
flame for some time. The gravy will not be too runny. Cook till your desired
consistency.
Now add the chopped
coriander leaves and mix it well and switch off the gas.
Karaishuti-r Kachuri
(peas/matar kachauri)
Ingredients
For Filling
Shelled Green
peas 100-150 gms (6-7 people)
1 inch ginger
2 green
chilies (optional)
½ tbsp Jeera/
Cumin powder
½ tbsp Dhaniya/
Corriander powder,
½ tsp Kashmiri
Red chili powder
½ tsp Haldi/
Turmeric powder
¼ tsp
Asafoetida
¼ tsp Aniseeds
(saunf)
Salt as per
taste
1 tbsp white
oil
For Kachuri
1 cup whole
wheat
¼ cup refined
flour
¼ tsp salt
2 tbsp ghee
melted
Water to knead
the dough
Oil to fry the
kachuris
Preparation
Sift the whole
wheat with the refined flour and salt
Add 2 tbsp of ghee
and knead
Add little
amount of water each time and knead the dough, till it is soft
Cover the
dough with wet cloth
Grind the
peas, ginger, green chilies and aniseeds to a fine paste.
Heat oil in a
pan
Fry the
asafoetida till light brown.
Add the peas
paste.
Add all the
spices and salt
Sprinkle a
little amount of water
Fry well till
the paste is cooked.
Take off from
heat up and let it cool.
Divide the
dough into 20 balls.
Press each
ball in the centre and fill it with the pea mixture.
Close the
opening well and flatten.
Roll out as
for puris.
Heat up oil in
a deep bottomed pan.
Deep fry the
puris on low heat up till golden brown.
Remove and serve hot.
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