Baked Prawn

Today’s dish is on the view of the festive season ahead. This has been made long back but was lost amidst other recipes. I started browsing through my recipes to post something new on Food Mood and More…’s wall and I found 2 prawn dishes yet to be posted. Here, is the first one. A very simple, less time consuming dish- easy to prepare, easy to digest and with a great taste; you do not have to spend too long in the kitchen. So, here comes my first dish of today- Baked Prawn.

Preparation time: 15 minutes
Cooking time: 7 minutes

Ingredients

Medium sized Prawns (20 pieces)

Salt as per taste

1 tbsp lemon juice

1 big onion sliced

1 cheese cube grated

½ tsp oregano

olive oil or any other oil [this dish requires very little oil]

Method

Clean, wash and pat dry prawns. In a microwave safe bowl put the prawns marinated with salt, lemon juice and 1 tsp oil. Keep for 10 minutes.

In the mean time heat a wok with 1 tsp oil and shallow fry the onions with a pinch of salt. Remove onion slices from heat when they are soft.

Mix the fried onions with the prawns. Now add the grated cheese.

Preheat the microwave. In convection mode bake the prawns for 5 minutes.

Then bring the bowl out and turn prawns to the reverse side. At this time you can check if the prawns are cooked or how much is left to be cooked. Depending on that you can time your baking. I did it for 2 minutes more. Do not overcook prawns.

 Sprinkle oregano and serve.

Fried Baby Potatoes

In this post I am sharing the recipe of fried baby potatoes. This I made randomly. Since, long time was having these potatoes at home, needed to be cooked at the earliest. As dum aloo is a dish that is frequently cooked, I thought of some other variation. This dish came out very tasty and was liked by everyone. A simple and easy making dish.

Ingredients

Baby Potato 20-25 pieces peeled and cut into halves

Salt as per taste

½ tsp Turmeric powder

1 tbsp roasted ground nut powder

1 tbsp grated coconut

A pinch of whole mustard seed

Whole Red chilly 1-2

5-6 curry leaves

Coriander leaves (for garnishing)

Method                                                                                                                               

In a pan, heat oil. When the oil is heated add the mustard seeds and the whole red chilly.

Now add the peeled, washed potatoes.

Add salt and turmeric powder.

Cover and cook in low flame.

Fry till the potatoes are brown in color.

Now add the ground nut powder, grated coconut and the curry leaves.

Mix well and fry for five minutes.

Garnish with coriander leaves and grated coconut.

Note: If you want you can add chilly powder or green chilies.

Kheer and Ground Cashew nut Sandesh

Image Courtesy Google

Vijaya Dashami, a day when we bid adieu to Ma Durga. As per Bengali tradition, Ma Durga is regarded as the daughter, who comes to her ‘Baaper bari (maiden home)’ with her children to spend 4 days. In Kolkata, these four days are the best spent days in a year. The air is vibrant.

Image Courtesy Google

As daughter comes to baper bari, so there should be a tone of happiness everywhere. She should get the feeling that back at her maiden home everything is going very nice and people are happy. As per myths, she is offered the best food from Saptami to Navami. Then on Dashami, she is served with panta bhat (previous day’s rice mixed with water) and Kochur saag (colocassia), so that she can go and say to Shiv bhagvan how poor people are at her maiden’s place. In the evening of dashamis there is ‘thakur baran’.  Married ladies in this occasion fill plates with pan ‘betel leaves’, a coin, a lump of mud, coriander seeds, ajwain seeds, a book,  sindoor and sandesh ‘sweets.’ All these are made touched to Ma Durga and all others who accompany her. After the ritual of baran, married ladies put the offered sindoor on each other’s forehead and bangles. The idols are now ready for immersion. After the immersion, younger people touch the feet of elders, friends embrace each others, greeting Shubho Bijaya. Sweet is distributed.

Since, childhood, I have always seen Ma and dida busy on these days with cooking. As everybody had a vacation at this time, they used to make their special dishes. Baba used to do the necessary sabji and machli shopping mostly by Shashthi. From Saptami onwards the grand feast was on till Dashami. Then on Dashami afternoon, post lunch, Ma and dida used to sit for making ‘narkol-er naru (coconut laddoos)’. In those days ‘narkol-naru’ were must serve sweets for anyone who comes for Bijaya.  In our childhood days, people used to go to every friend and relative’s place to do Bijaya. Places which were not readily accessible there post cards were sent, saying ‘Shubho Bijaya’. Narkol Naaru, ghugni and gaja or nimki were the dishes which were the common items for ‘bijaya’. Very simple items-  yet very tasty.

The simple things of those days are not common now. Time, place, lifestyle had created obstacle in many rituals. May be we cannot do it like our mothers but still we try to give these essences to our next generation.

My Dashami special sweet was- Kheer and Ground Cashew nut Sandesh. This was really loved by everyone who tasted.

Ingredients for 40 pieces

Milk 2 ltr

Cashew Nuts 50gms

Sugar 20 gms

Pinch of cardamom powder/ or cardamom pods

Method                                                                                                                               

In a deep bottomed pan start boiling milk adding cardamom pods. As it gets heated lower the flame and keep reducing the milk.

Reduce till its consistency becomes semi solid.

Grind cashew nuts.

Add ground cashew nut and sugar with the milk and cook in a low flame till the mixture comes to a binding state.

Cool the mixture in a plate.

In a bowl take water. Wet your hand. Take a little amount of mixture and make balls out of it slowly, then flatten it with your palm.

Decorate it with kishmish.

Mahalaya Special

Mahalaya sets the starting of Devipaksh and end of Pitripaksh. An auspicious day, marked with Tarpan ‘an event of paying homage to ancestors ’.  This is also the day when Ma Durga starts her journey from Kailash to Martya. As per Bengali traditions she reaches on the 6th day, i.e., Panchami and our Durga puja starts from the next day- Shashthi.

Since, my childhood I have always waited for this day. This was a very busy day, starting at 4 A.m with the Chandipath of Shri Birendra Krishna Bhadra in radio- Akashvani Kolkata. Baba used to wake us up for this event. I always slept in the middle of the program and finally used to get up at my usual time.

This was also the day when we used to go for our puja marketing. Ahh such a special day!!! new dress, new shoes. Unlike today’s time, in our childhood chances of having new dresses were not so frequent-few occasions included were Puja, poila boishakh, shashthi and birthday. Among these, puja was very special. There was an option of more than two dresses, new shoes, ribbons, bangles etc. and not only that, the actual excitement for me was to go to Kolkata and do the marketing, then eating outside- Nahus, Amenia, Puntiram etc. Now, this offer is not something that you get regularly.

Post childhood, it was boudi (sis-in-law) and me shopping- from north to South, from new clothes to food products, from Mahalaya to Panchami.

I am out of Kolkata for 12 years now and in these 12 years, it was only once when I could make it for Durgapuja. Since these 12 years, every year I wake up early, listen to Mahalaya, and then crowded with the nostalgic feelings start my Devipaksh.

As I have always seen Ma cooking something special for this day, even I do try.

This time my Mahalaya special was a mixecd thali of Maharastrian and Bengali Cusine. I made Bharli Wangi (Stuffed Brinjal), Paneer Fritters and Rui Mach-er Kalia.

The Recipe for Bharli Wangi  is as follows:

Ingredients

8-10 Small Baingan or Brinjals

2  medium onions finely chopped

Green chilies  (3-4 or as per your tolerance)

Garlic Paste 1 tea spoon

Any vegetable oil 3 tbsp

Salt as per taste

Turmeric 1tsp

Dry Spices:

Jeera powder 1tbsp

 Dhaniya powder 1tbsp

lalmirch Powder as per taste

Groundnut powder 3tbsp

Sugar ½ tsp

Dry coconut powder (optional) 1 tsp or as per choice

Whole spices: jeera and mustard

Curd 2 table spoon

Water ½  cup

Kari patta and coriander leaves for flavor

Preparation

Wash the Brinjals properly and cut the stem a little from length and make 4 slits. Remember the Brinjals will remain intact so while slitting them be careful not to cut the whole.

Make the groundnut powder. Dry roast the groundnuts till they are brown. Remove the peels and let it cool down. Now ground them. Keep the powder coarse.

Now mix all the spices together.

Cooking                                                                                                                               

Heat a pan with oil and lightly fry the brinjals with salt and Turmeric. When they are soft remove from heat and cool them.

Now in the oil add the whole spices and kari patta.

Add the chopped onion and fry light brown. Add the garlic paste and fry for some more time.

Now, with the help of a spoon carefully stuff the mixed spices into the brinjals.

Add the brinjals to the fried onion, cover and cook in simmer for some time.

Add salt and sugar.

Add sliced green chilies.

Add the dry coconut powder.

Now mix them properly and cook for some time.

Now add water and let it dry. It is a thick gravy dish.

Now beat the curd and add.

Mix properly and switch off the gas.

Garnish with Coriander leaves and serve hot with roti/paratha or rice.

Now, the Rui Macher Kalia. This is also a thick gravy spicy dish of Rohu.

Ingredients

Rohu medium pieces 6-8

2  medium onions finely chopped

Green chilies slit (as per your tolerance)

1 big onion pasted

1 medium tomato pasted

Garlic Paste 1 tea spoon

Ginger Paste 1 tea spoon

Salt as per taste

½ teaspoon sugar

Turmeric Powder

Jeera Powder 2 tea spoon

Red chilly Powder as per wish

Oil

Ghee 1 teaspoon and garam masala

Method

Wash the fishes and rub with salt and turmeric. Fry them lightly.

Add whole jeera, 2-3 cardamom pods, 2-3 cloves, 1 inch cinnamon, 2 bay leaves. Add the onion paste and fry. Now add the garlic and tomato paste and fry for some time.

In a small bowl take all the spices and ginger paste and make mixture with water.  Add this to the fried onion and tomato paste. To this add the green chilies. Cook till the spices are fried and the oil comes up. Add the sugar.

Add the fishes and Add 1-1/2  cup of water. Allow the fish to be cooked.

When the gravy is dry add ghee and garam masala and stop.

Serve with rice.

Paneer Fritters

Ingredients

Milk 1 litre

Vinegar 2 tbsp

Carrot, Capsicum, onion, green chili and tomato cut into small pieces

Bread

Salt

Oil

Method

Boil the milk. Add vinegar and make the paneer. (You can avoid this step and use readymade paneer. I love the taste of homemade paneer). Remove water from paneer and make it semi dry.

In a pan, heat oil.  Add the finely chopped vegetables and add salt and cook. When the vegetables are cooked add the paneer. Cook for some time till paneer is mixed finely with the vegetables. Cook till oil comes out.

Take the cooked paneer after cooling it. Divide it into 8-10 equal portions. Roll with your hands and give desired shapes.

Have water in a small bowl. Wet your palms and then take the breads. Cover the paneer balls from all side. Once done Deep fry them. 

Baked Chanda Mach (Chanda Fish)

These days were totally a messed up sort. I have mentioned in my earlier post about our shifting and R’s ill health. These were accompanied by the absence of the aunty who used to be with us and take care of R and helped me in cooking and household. This phase went for 2 months. R is keeping well now (fingers crossed) and the aunty is back. A sigh of relief!!!

R is demanding for many dishes now from Rasgulla to cup cakes to luchi.  I made luchi, alu matar-er sabji and halwa for Ganpati Bappa’s bhog. This I will post some other day. Today’s posted dish is actually made quite back, on Independence Day. Due to lack of time and mood could not post it. I will do it today.

After we shifted, this was for the first time Kda and Idi wanted to come. On those days there were frequent visit to the doctor- for both my father and R, then- tests, medicines etc. Neither S nor I could find time to go to the market.  So my fridge was almost empty. But then, Kda are more like a family. So never matter if the pantry is full or not. I checked and found that I have 1.5 kg chicken and 12-15 pieces of Chanda fish, half k.g or so Parawal. I thought of preparing plain rice, roti, alu parwal ki sabzi, chicken curry and baked fish. Rest can be ordered from outside.

This was for the first time that I had experimented baking with Chanda fish. Infact, for the first time I was cooking this fish. This variety was not very much available in Kolkata. I found this one more like any other sea fish, say pomfret. The fish was easily cooked and very soft. The taste was perfect. All of us enjoyed the fish- the drink- the music and of course the adda.

Ingredients

Chanda Fish 15 pieces

2 tbsp garlic paste

2 tbsp ginger paste

2 tbsp lemon juice

Salt as per taste

1tsp Turmeric powder

Red chily powder as per tolerance level

2tbsp olive oil

Method

Clean the fish wash and pat dry them. Rub the fish with all the ingredients and keep marinated for 2-3 hrs.

Preheat the oven in 180 degree and bake the fish for 10-12 minutes. Take them out carefully to see if they are properly cooked and soft. If not, bake for 5 more minutes.

Serve hot with salad of your choise or Mayo dip.

Rakhi Special

I have not expected and planned much about this year’s Raksha bandhan. R being down with fever for almost a week has made me less enthusiastic and low. It is almost a month now that my darling is not keeping well. It started with cold and cough, then stomach upset and now this fever! Since we shifted to our new home, it is everyday something or other that is troubling including, electricity, water supply, domestic help, small (actually crucial) carpentry, plumber related, gas-supply related problems and finally an unwell kid. To add to these was S’s back sprain on Saturday. Fully exhausted!!! and could not plan anything for Rakhi.

Rakhi is a day when only veg meal is served at my place. I had nothing at home- no vegetables nothing. Only I had 2 ltrs of full cream milk. At around 9 pm on Saturday, my sis-in-law called and said that she’s making malpua and will bring for tomorrow’s occasion. Finally, after that call I sat to decide what to make. Outside food was not an option as R was not well. I wanted to go for easy and tasty but those items that my family would love.  

I thought of making something different but easy with the milk. Payesh or kheer was not the option because that I have made for many times now. So, I thought for Bhapa sandesh/ steamed Sandesh- a low sweet soft Bengali desert. But this is the dessert- I have to plan for the starters and the main course menu as well. Dahi vada was the only thing that I could think of as a starter. A famous way of having malpua in Bihari style is to have it with alu matar or dam aloo type sabzi. Accordingly, I thought of making alu matar paneer (potatoes, peas and paneer) ki sabzi. This will be absolutely well if accompanied by rice. I also needed to make a bhujia (sabji cooked in low flame, less oil and no water). But I could not think of that. Then Rai, my niece, was there. She said she would love to make a cake. With this, I initiated the celebration atleast.

I made the bhapa/ steamed sandesh on previous day night. This is made out of chana, i.e., curdled milk. This is how I made it.

Ingredients for 15-20 pieces bhapa/ steamed sandesh

Full Cream milk 2 ltr

2tbsp vinegar

8-10 tbsp sugar

Pinch of cardamom powder/ or cardamom pods

Method                                                                                                                               

Boil the full cream milk in medium flame and stirring often.

Lower the flame, when the milk is boiled and add vinegar.

Switch off the gas and stir the milk and leave for 2minutes.

Place the curdled milk on a strainer and separate the water. Keep it for at least 10-15 minutes to allow the extra water to be strained. But remember not to make it dry. In this dish we want the chana to be moist. That would give soft sandesh.

Now, add cardamom powder/pods and sugar and mash and mix well.

When it is done grease a covered bowl that would go into your pressure cooker. Place the mixture in the covered bowl. Put little amount of water in the cooker. Be careful about the quantity of water, as it should not enter into the bowl while steaming. Remove the weight form the cooker and close the lid. Cook in a low flame for 15 minutes.

After that open the lid take out the steamed chana on a plate. It looks more like a cake now. Cut it in desired shape and serve or refrigerate for an hour and serve.

Note: I have read many where to run the chana in cold water to avoid the smell and/taste of the vinegar. But I had never done that. My chana dishes had no effects smell or taste wise without this step.

The picture is not good at all but the outcome was good. None of the pieces were left J This pic was taken before refrigeration. 

This is the Picture of my starters and deserts- Dahi wada, steamed sandesh, malpua (made by sis-in-law),  cake(neice) and Laddu(store bought). 

Lentil Soup

Now, the Bottle gourd soup was quite a hit. So last night’s dinner was accompanied by Lentil soup. Give the credit to the cold weather of Pune or my culinary skill whatever, even the lentil soup was also a success. So here goes the recipe of this simple soup.

Courtsey Google Image

Ingredients

Orange/Red lentils 100 gms

1 big onion sliced

3-4 fat garlic cloves sliced

3-4 coriander sprigs

Salt and black pepper to taste

Butter (as per your choice)

Method                                                                                                                               

Wash the lentils.

Add salt and butter and pressure cook the lentils with onion, garlic slices and coriander leaves. Give moderate amount of water.

After 4 whistles remove from heat and let it cool down.

Now, separate the stock and in a blender blend the cooked lentil.

Heat the stock in the pressure cooker and mix the blended part.

Add black pepper.

Add salt if required.

Remove from heat when the consistency is thick.

Serve hot with  butter and pepper.