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Stuffed Peas Poori ~ Deep Fried Delights!
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Did I tell you about the incident that happened a while ago? Well I don't remember
if I did or not, but wanted to share it anyway. One afternoon, while I was at lunch
with my colleagues, I happened to get a call from Lax. It wasn't a call I would like to
avoid nor take right then. I thought I shall manage and started talking to her. My
colleagues knew I was foodie, I didn't want to confirm that my friends are too! I
tried for the most time, managing with Aaa, Ohh..I am sure Lak thought I was crazy!
But in the end, I couldn't manage without uttering Cookies, Bread and cakes, couple
of times.
When I was finally off the call, I could feel strange looks coming my way. I saw them
looking at me very strangely. I managed saying " Ah that's my friend asking
something." They wouldn't let me off until I explained. Ok, that's my friend, who
baked a batch of Cookies and Brownies and wanted to drop them at my place. I saw
their jaws dropping down! They asked why would she want to do that? Well you
know, she wanted some guinea pig, so I am so graciously offered to help out' said I!
They said after looking at each other " err..aww..would your friend mind accepting
two willing guinea pig by any chance? I shrugged unconcerned and said, "Yeah well,
maybe. I shall ask her the next time I meet her. Well technically I haven't met Lak
after that incident! But I knew that's still top of my colleagues mind!
Anyway coming to today's recipe, I promised Latha that I will make something forSpice your Life
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emembering When:
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her. And this being the last week, I had to get something on the way. Couple of days
back, after I got the kids to bed, I was back at the computer trying to figure out what
to do next, when Athamma came to chat with me. While I was so blissfully glazing at
the monitor, she was vigorously accounting her adventure through the day! I could
hear couple of her words registering my mind, but I wasn't giving full attention to
her, until I heard hubby dear yell from the other room! I turned and said well what's
it Athamma?
Athamma : Well, I saw the lady in today's cooking show make some something with
Custard and added Tomato Puree to it.
Hubby dear yelled back(from the next room) "Amma don't you dare think of making
something like that!"
Me : (Well Athamma does get carried away).Ok, forget abt that Custard, you tell me
something now. Have we made all the breakfast dishes we know? Think of
something that we may not have done?
Athamma (thinks for a moment) : How about Poori and Potato Masala?
I gave up my diligence and turned to reply. Athamma, I make Poori about 4 times a
month and potato masala obviously gets done atleast once, you think I wouldn't
posted that?
Athamma (still pondering) How about Vankai Uurulagadda Kura?
Me: Athamma, that being your fondest dish, I obviously would've posted it
She gave me couple more ideas, and I knew she was sleepy! I finally I decided I am
going to make those delicious peas stuffed pooris. I tell you, nothing can beat it!
As far as I know, this is a bengali special, that I had in my first trip to Calcutta andagain homemade ones during my second! And is made only with All purpose Flour/
Maida. I made with a mix of both atta and maida.
Preparation Time : 10 mins
Cooking Time : 15 mins
Cuisine : Bengali
For making : 8 pooris
Ingredients Needed:
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For Pooris, Dough made with 1: 1 Maida & Atta
For Filling:
Dry / Fresh Peas - 1 cup
Ginger Garlic paste - 3/4 tsp
Red chili powder - 3/4 tsp
Amchur Powder (Dry Mango pw) - 1 /2 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 1 tsp
Method to prepare:
If you are using fresh peas, you need not soak it. You can directly pressure cook it. If
the peas are very fresh, you can use raw puree itself.
I used dry peas and soaked for 5 hrs. Pressure cook it with 1 cup water. Drain the
peas, store the water for kneading the dough.
Once the peas are cool, grind to a smooth paste. Heat a pan with oil. Add the puree
and all the masalas. Cook in sim, till the peas are well cooked. Have a look at the
peas paste, as it tends to get burnt and stuck to the pan. Once its well cooked,
remove and allow it to cool.
Next knead the dough, with the remaining water and keep it ready. Dough for the
pooris should not rest for long.
Divide the stuffing into small balls. And repeat the same with the dough. Follow the
steps as you do for any stuffed parathas.
Heat oil in a kadai. The oil should be hot before you want to fry pooris. Gently slide
the rolled out pooris. Lightly press on the pooris, so that it gets cooked on all sides.
These do not puff because of the stuffing. When you are done on both sides, remove
on a kitchen paper.
With just curds and Avakkai pickle, this was a plate of heavenly indulgence! This is
the first time I making it for hubby dear and he liked it a lot. He said this has to be
included in the regulars!
Sorry for the longish post, but I inking with lots of
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stuff. Sending these Peas stuffed Pooris to lovely Latha
who does magic with Masala for her WBB, an event
started by Nandita of Saffron Trail.
Update: OMG, I really seem to have missed out Poori
with Potato Masala. I searched for a long time with no
result. My next task to to sort my Recipe Index and
post the Poori Kilangu!
Back to Main Recipe Index
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LABELS: BENGALI RECIPES , BREAKFAST RECIPES , EVENTS , INDIAN BREAD ,
STUFFED PARATHAS
SUNDAY 6 APRIL 2008
Musuri'r Dal and Alu Posto with Bitter Gourd Bajji ~ Bengali
Cuisine!
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Ok, once we had our delicious dinner with Luchis and Alur Dom, I was prepared for
another dose of Bengali feast. From all the recipes that I finally collected and
decided that I could do, I selected those that were comfortably within out domain.
Yeah we got to experiment, but then when its the dinner for the entire family
involved, we can't take chances of it not being liked.
And I must say, the bongs have so much liking to Posto, that its surprising!We, of
course use the poppy seeds mostly for our non-veg items, so imagine that gets itself
into veggie! Well since I don't' eat meat, poppy seeds are not very close to my taste
buds, that is, being quite sometime. So digging into something with loads of that was
an attack on the senses.
Having decided that its going to have all those poran, went shopping to get all the
ingredients required. This is the first time, I am cooking with kalo Jeera, I
understood bengalis use this for seasoning as we use mustard. Because, all the dals
asked for tempering with Kalo Jeera. Well no probs, I have just the thing on hand.
Athamma on seeing the seeds, was very curious knowing how it might be used. Sheasked if it was sesame seeds. I told her that its something that Bengalis use it a lot
and I have no idea of the taste!
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I was all set for the dinner. Hubby dear took everybody to the terrance so that I
could complete the dinner without any disturbance. I had quite a few on hand. But
before actually getting to do, I planned on how to do things at the same time. it was
quite interesting to note how different each cuisine is and the way its cooked.
I had some massoor dal at hand and have been planning to cook this for a long time,
So when I saw a recipe with this dal, I was so happy. And naturally with Aloo Posto
being so common and enjoyed, I can't miss out that right! And I read no bengali
feast is complete without Uchche or Bitter Gourd. And that too as a bajji. Now who
wouldn't want to eat this deep fried. Anyways, both hubby and Athamma are very
fond of bitter gourd.
Update:
Since this was part of the RCI:Bengali, I had already mentioned in my earlier post
that I am going to cook everything from Sandy's blog. So these two recipes Masur
Dal and Alu posto are completely cooked from her blog. though I have credited her
with these wonderful dishes that we enjoyed, I never had a clue that after 2 years
the correlation between my two posts will get lost. Check out her version of making
authentic way . On hindsight it may look like I failed to give her credit when I have
actually done it. And I have no problem rectifying the mistake when it is donegenuinely.
The bitter gourd bajji recipe was from a paper cutting.
Musuri Dal
Preparation Time : 10 min
Cooking Time : 10 mins
Cuisine : Bengali
Serves - 3
Ingredients Needed
Red Masur Dal - 1/2 cup or 50 gms
Finely Chopped Onions - 1 small
Tomatoes - 1 small
chilli powder - 1 tsp (I added this)
Fresh Coriander Leaves few
Kalo Jeera/Kalonji - 1/2 tsp
Turmeric a pinch
Salt to taste
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Method to prepare
Pressure Cook the Masur Dal with a pinch of turmeric
Heat oil, temper with Kalo jeera/Kalonji. The add the finely chopped onions and fry
till they turn pink in color.
Add the chopped tomatoes and cook till they become a fine pulp, To make it soft,
add salt.
Add the previously cooked dal and mix well and add some water
Bring it to boil and cook till thickens. Since you are going to mix with rice, it can be
on the thin side.
Garnish with chopped coriander leaves.
Alu Posto
This was a change from our usual Aloo fry, it had a nice coating with poppy seeds.
Ingredients Needed
Potatoes - 4 medium sized potatoes, peeled and cubed
Poppy seeds (Khaskhas/Posto) - 5-6 heaped tsp
Green Chillies – 2/3
Dry Red Chillies - 2
Jeera or Cumin seeds - 2 tsp
Salt to Taste
Turmeric Powder
Oil - 1 tsp
Mustard Oil - a dash (original recipe calls for this, but I didn't add)
Method to prepare
Grind the posto/poppy seeds to a fine powder. I had a tough time with grinding this
as my jar is not small enough. So I soaked for a while, then using the chopping
board, ground this using a stone. Best would be to grind the entire batch and dry
and store.
Cut the potato in cubes and soak in water, else they develop black spots. Slit the
green chillies.
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Heat oil in a Kadai/Pan, add the Cumin seeds, once they sputter, add dry red
chillies.
Drain and add the potato cubes in the oil with a pinch of haldi/turmeric powder.
Saute well so that it gets covered well. I normally add the salt at this stage as they
get soft.
Simmer and cook till they are lightly golden. Add the posto/poppy seeds paste
Cook on medium heat till the paste has uniformly coated the potatoes
Add little water and the chopped green chillies.
You can sprinkle very little sugar if you want. But I didn't.
Cover and cook till the potatoes are done. I almost let it get dry as suggested. Take
care that the potatoes don't get mashed up though.
The Aloos had a nice posto coating and we felt the difference. It was a good change
Uchche bajji or B itter Gour d Fritters
Ingredients Needed
Bitter gourd - 2 medium
Salt to taste
Turmeric a pinch
For the batter
Maida - 1 cup (Besan can also be used for cover)
Posto/ Poppy Seeds - 1/2 tsp
Kalo Jeera/Kalonji - 1/2 tsp
Soda a pinch
Salt to taste
Oil for deep frying.
Chilli powder - 1/2 tsp (I added this)
Method to prepare:
Wash and cut the bitter gourds into 1 " circles. Boil water and add the bitter gourds.
Let it cook for 3-4 mins.
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Drain and add turmeric and salt.
In a bowl, add the maida, salt, soda and the other ingredients. Mix well and let it
rest for 5 mins.
Heat a kadai to deep fry the bitter gourd. Once its hot, dip the bitter gourd rings and
drop them into hot oil
Fry on both sides and once done drain to kitchen towel.
Since I did all the dishes together, it helped being little organised. I soaked the rice
for 15 mins. Then cooked it. By which time, had the water for bitter gourd boiling
and cooked the bitter gourds. This removes the bitterness to greater extent. Pressure
cooked dal along with this.
Once all this were on way, got the things for aloo ready. While the aloo was getting
cooked, got the dal tempered with onions and tomatoes.
Finally had the batter ready for bitter gourd and just before serving, deep fried them
and served.
Our Bengali thali was ready in 45 mins! wow, everything was yummy. Of course, my
hubby wouldn't eat a bland dal or bajji, so I had added chilli powder to it. I am not
sure if this change is accepted but still it added a good
taste to the overall dishes.
I am sending my Bengali thali
to Sandeepa, for her RCI
Bengali.
And wanted to share my Bitter gourd bajji with Pooja
from My Creative Ideas for her VOW: Bitter gourd.
Thanks for hosting such wonderful events ladies!
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POSTED BY SR IVALL I 15 COMMENTS L INKS TO THIS POST
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LABELS: ALL RECIPES , APPETIZERS / STARTERS , BENGALI RECIPES , EVENTS ,
GRAVIES , POTATO / ALOO / URLAGADDA, SIMPLE DALS, VEGETARIAN RECIPES
WEDNESDAY 2 APRIL 2008
Phulko Luchi ar Aloor Dom & Misti dohi ~ Bengali Cuisine!
1 0ConfirmLike
Ok, I have been scouring web sites like mad to get the perfect bangali recipes that I
will be able to make and at the same time, my folks will eat. Athamma is game for
anything, but hubby dear on the other hand, will not touch anything that's sweet. So
having all these in mind, I asked the google God, show me bengali recipes!. Well
google being google, brought me many sites, of course, most of the top listed ones, I
already have bookmarked because of RCI. But still it was interested to check them
out again. After going through few, I decided I will opt for the common vegetable, as
it might be easy to get family eat them.
I squared on Alur Dom, this sounded very much like my own Dum Aloo, but with
certain variations. Clicking few random links, I found myself, where you know? Atour host's place, my what a wonderful place she has. I got hooked reading through
her posts. Finally out of sheer necessity logged out myself. Thus end the day one of
my search. Day two, saw me pretty much the same and I finally had about 5 Bengali
recipes on hand that I wanted to try. You know they say that Fried bajjis is very
famous as part of their feast, sadly couldn't find one recipe that has details about it.
After much search, I was able to land myself with something.
Made a declaration that its going to be Bengali feast for dinner, not exactly in terms
of number dishes, but in terms of satisfaction we had it was a feast. I had earlier
thought of asking Amma to ask her neighbor for authentic bengali dishes. But I
knew trying to understand a new cuisine over a long distance call will be very
tedious. Amma was invited many times for a bengali fare at her neighbor's place.
And Amma was saying, Mrs. M, was telling me some pesto besto, I didn't
understand and I didn't want to sound impolite, so didn't ask her. With my new
whatever little learnt knowledge of Bengali cuisine, I possess, I explained to her
what it meant.
So here I am with my first set of dishes that I tried and I must say we just loved it.
Though I have previously prepared dough with only All purpose flour, this was the
first time I am making it as a poori or deep fried. We make maida dough for Poli.
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The white poori tasted divine, I read somewhere that they offer luchi as neivethyam
for Durga mata. No wonder, I thought. Throughout my cooking session, I had each
member dropping in asking me how its coming up. It was very interesting on the
whole. In all my previous RCI cooking, none of them really understood it. Now I
guess they have an idea of what events are and how wonderfully they get treated
with delicious goodies.
I also wanted to make some sweet, but since I couldn't decide on one, I thought I
will just go ahead with Misti Dohi. I guess setting the curds along with the sugar
makes the difference. Because it was different. Though we are used to eating curds
with sugar, it always has that tartness in the curds, whereas Misti Dohi was just
sweet. Overall experience was yummy, one satisfied and great dinner it was. Best
compliment was, hubby asking me to jot down these dishes in our frequent to do
dishes.
Luchi
Preparation Time : 10 mins
Cooking Time : 10 mins
Setting Time : 30 mins
Cuisine : Bengali
Ingredients needed
All Purpose Flour / Maida - 3 cups
Salt to taste
Oil - 3 tsp
Warm Water - to make the dough. I used about 1 & 1/2 cup
Oil for rolling out
Oil for frying
Method to prepare:
In a bowl, take the flour and salt. Mix well and add the oil. You can rub the flour
with the oil for some 3 - 4 times, you will the oil well mixed with the flour. Gradually
add the water and gather the flour together. Once you get the consistency where it
doesn't stick to your hands, you are done. Now if you want to work out your palm,
you can do that right now.
This process is something that I like a lot, its very interesting to see the soft dough
coming so well after you knead it well. The more you knead, the softer it comes out.
Take a wet muslin cloth and cover it and keep it aside for sometime. I kept it for 30
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mins.
Once you are ready to roll out, divide the dough into equal round balls. Luchi calls
for rolling out with oil and not flour. If you are used to rolling out atta dough with
oil, this should not be a problem.
Roll out the balls to make flat circles 4-5 inches in diameter. You can even use a lid
to cut out perfect circles. But you got to ensure, its not thin and thick at places. I
guess perfection in this area comes with experience.
Heat a kadai with Oil and simmer it. By the time you want to deep fry, the oil has to
be hot. So you can simmer it too. Roll out as many as you want and then proceed to
fry each one. As with pooris, this is also best done with company. I normally roll out
and Athamma fries. But this time, she was with the kids. So I rolled out a batch and
fried each one after the other.
Once the oil is hot, gently slide the luchi into the oil, make sure you don't just drop
it, as oil might splash out. With the back of the slotted spatula, press on the luchi.
This way it will puff up. once it puffs up, flip to the other side. Once its cooked on
both sides, remove to a kitchen towel.
Alur Dom ~ Potatoes in an exciting gravy!
Preparation Time : 10 mins
Cooking Time : 20 mins
Cuisine : Bengali
I followed Sandeepa's recipe, though made some changes to suit our taste. She
mentioned curds and ghee as optional, I used both. And she didn't say what to do
with the ginger paste!!!...of course I added it with onion. But still...:D..Since I had to
make a paste of onions, I ground the ginger along with onions. And I prepared the
dish in Ghee. After all this is RCI right,
Ingredients Needed
Potatoes/Aloo - 4 medium (I didn't have enough baby aloos, so I cubed the big ones)
For Tempering
Bay leaves/ Tej Pata - 1
Asafetida/Hing a pinch
For the Masala
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Onion - 1 medium
Ginger - 2"
Tomatoes - 1 small
Jeera Powder/Cumin powder - 1 tsp
Garam Masala Powder - ½ tsp
Red Chilli Powder - 1 tsp
Curds/ Yogurt - 2 tsp
Ghee ~ 1 tsp
Salt to taste
Sugar - I added about 1/4 tsp.
She had said all non-bongs can go less on the sugar and increase the Red Chilli
powder, that's exactly what I did!
For garnishing
Coriander leaves ~ fresh and chopped
Method to prepare:
Pressure cook potatoes to 1-2 whistles, once done, let it cool and peel the outer skin.
If you are using the baby ones, boil and then remove the outer skin.
Heat ghee in a pan, Add Bay Leaves and Asafetida
Then add the Onion and Ginger paste and fry with a tsp of sugar till the onion turns
a pinkish brown. Everything will stick as a solid mass.
Add the finely chopped tomato and sauté till its well cooked. I normally add salt at
this stage to get the tomatoes to cook well.
Simmer and add the Cumin Powder, Garam masala Powder, Red Chilli Powder with
2 tsp of yogurt. Since you are adding the curds, it might curdle, so simmer and cook
on low flame.
Sauté the masala till you see the oil separate from the masala. Then add the cubed
potatoes
I added about 1/2 cup water as my folks won't eat dry gravy with poori. But this will
be medium sautéed thick gravy as per the recipe.
Finally garnish with chopped coriander leaves. I saved some for the plate decoration
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too!
Misti Dohi.
I remember Misti Dohi from my trips to Calcutta. Oh how I loved hearing them say
the word. It has a rhythm to it. Since I knew I may not have time for any Bengali
sweet, I thought Misti Dohi was the best option. Of course, I ended up eating all
myself. Athamma won't eat sweets and hubby dear refused to touch anything sweet
after that fabulous Luchi with Alur dom.
You need just lukewarm milk and sugar to set the Misti dohi
Milk - 50 ml
Sugar - 1 tsp
Heat milk and mix with sugar. Let it come to lukewarm temperature, add the curds
for it to set. It will be done in 6 hrs time. In our climate, we need the milk to be just
warm and I add about a quarter of curds for it to set.
Misti dohi tasted great. Though I have eaten this in Calcutta, I don't remember the
taste and it was such a pleasant taste after the wonderful loch and aloof dump.
Now I can't wait to prepare the other interesting recipes I have bookmarked.
Sending my plate to our dear friend Sandeepa for her
RCI Bengali. I hope she rises out of her hibernation to
come and check this out. Thank you Sandeepa for your
lovely recipes and for hosting this beautiful cuisine. We
loved every bite of it!
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LABELS: ALL RECIPES , BENGALI RECIPES , FLOUR RECIPES , GRAVIES , HOW TO
MAKE , INDIAN BREAD , POTATO / ALOO / URLAGADDA , VEGETARIAN RECIPES
MONDAY 7 JANUARY 2008
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Memories of a wonderful Feast!
1 0ConfirmLike
In a strange place, stranger food habits, meeting wonderful people just makes up
your day! Of course, that place wasn't strange for me, I have been there once before.
But on the previous occasion, as a tourist and for just 3 days that we got to stay, it
was a different experience. We didn't get to meet the people living there, though we
got to enjoy the local foods and festivals. I came back with memories so wonderful
that I fell in love with the city, with the beauty of the river flowing by and just about
everything. Infact, I regaled much on the same tone to hubby dear, on recollecting
my thoughts of the city of joy! But this time, our visit was more of a personal one.
Since parents are living there now, its become more of a home visit. But sadly, the
city has become more crowded and more polluted. And boot to that, we hadn't really
wanted to venture out. We just wanted to stay at home with Amma, as Dad naturally
was off to work all the days. Hubby dear was also dreaming of getting the idea of
much waited vacation into action. Doing nothing, but sleeping and playing with kids.
Infact, that's what we did, excepting for two short shopping trips.
Dad has traveled a lot. His job necessitates frequent visits to place all over India. So
different cuisines and tastes are something he is so used with. We once had aneighbour, from Orissa and had more influence from Bengal. They used to make
fish so very often. That uncle used to go the fish market regularly and they used
prepare for Dad especially. Once they invited us for dinner and sadly hubby dear
couldn't enjoy much, as most of their dishes were sweetish and less spiced. Hubby
dear takes real hot and spicy food, while Dad just loves it even if its mildly sweetish.
Find a Bengali and serve him fish, well you need not go any further to satisfy one.
And their different preparations, for breakfast they have stuffed puri, which are
slightly sweeten. The first time we visited, we were guided by a dear colleague of
Dad. He was on deputation, without his family and had to relay on local cooks for his
meals. When we met him, he was in a very sorry state. He recollected his gory
experience of eating stuffed puris with sweet side dish for breakfast and sweet curds
for dinner. He said "Imagine ma, eating dish made with sugar! And the puris, God
they also have some sweet tinge to them and eating stuffed ones at that, early in the
morning, will do strange things to your body. Just be careful Ok" He is a typical
Hyderabadi with hot spicy food as his second name!
Little did he know that, that's what I had for breakfast and just loved every bite of it.
But I didn't want to disappoint him and said its so strange that people here eat like
this. All through the three days, our culinary experience throughout our stay was just
enjoyable. We loved everything that was served. We took ferry down the river, couple
of times and got back with memories, fit for many years to come. I was only sad that
this time, especially my hubby, didn't have the same fortune as I did, some 10 years
before.
But one saving grace was the dinner party hosted for us by parent's wonderfulneighbours. Since she moved there, Amma was giving me accounts of how this
doctor and his wife, have been helping them! They have been so helpful and had
taken care of so many things, that I feel Amma would've felt really difficult to
manage in a new place with communication problem. It was great meeting them
finally. They were such wonderful hosts. Made us feel right at home and took
everything into account, it was really a great pleasure and experience meeting them.
They gave us a peek into their family life and the other things in general, it was very
nice getting this insight. When Dr. M and his wife, came home to invite us they got
introduced to the kids, so meeting them again two days later at their place was fine.
Twins didn't cry and daughter enjoyed their daughters company. They have a
teenage daughter and younger one around 10 yrs old. Infact, Konda had an instant
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rapport with the younger one. Both the kids were such wonderful artists. The elder
one's painting looked very mature and looked so much more above her age. I feel
bad I didn't click any pictures of those paintings. Dad seems to have told the doctor
about this blog and he was telling his wife that I have food blog. So it wasn't a
difficult request to ask to click away on the food that she prepared. My, it was simply
superb and so tasty. I had forewarned Mrs. M, that hubby dear eats real spicy food.
So I was really glad that she prepared something in that tone, though she normally
prepares with little sweetness. She had dished up so many, that I was really in awe
of everything that was served.
In the hurry to go, I forgot to take the camera with me. So couldn't take pictures of
how it was before everybody attacked. Only when I was about to eat, I went to get
the camera and clicked on the pictures. I asked her if she would mind if I upload
these to my blog. She was quite happy to hear it and am I glad I did. These pictures
are so lovely and great, they will always remind me of the wonderful feast we had of
Bengali food. They gave us a real feel of Fish with their Fish fry. Unfortunately I
don't remember the variety of Fish used. Like my daughter, her kids likes Paneer
too, so she prepared Mutter paneer and Veg Rice for me. Dad said Fish fry was
excellent. Infact, when he was eating, Chinnu went near him and had a bite. After
that we saw that, he didn't budge away from him. That's the first time he was going
near Dad and also his first time eating Fish. All in all, a great feast and wonderful
people! It was a great pleasure getting to meeting them and being introduced to
essence of Bengal.
Veg masala rice was a wonderful combination of carrot and paneer cubes prepare in
a simple onion and spices. The rice were long and real soft. I believe she soaked the
rice for 4 hrs. I was really amazed to know that. I normally soak the variety we get
for just 15 mins. But it was really so well cooked and mixed with spices. Just enough
to eat on its own.
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But Mrs. M had prepared split moong dal and Mutter paneer. Both were so tasty. I
immediately asked her for the recipes. Even though we prepare Mutter paneer quite
often, its so different from hers. Will be blogging the recipe soon.
Fish fry was ultra thin slices of sliced fish marinated in lime juice, ginger, garlic and
green chillies. Marinate for 4 hours, then rub on Besan / Gram flour and then on
bread crumbs Then refrigerate overnight or for 3 - 4 hours, Infact they get these
things done and always store it and use whenever they want. Mrs. M showed me the
lovely looking dried fish slices.
Chicken gravy was something new to me. I was able to take pictures of only left our
chicken gravy but still it looked great! Its a preparation with tamarind, which is very
new to me. Should try it out sometime.
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She also served peas stuffed puris, those that I was talking about in the earlier part
as the breakfast item. Wow, it was great eating them again. I normally make peas
parathas. But have never tried out peas puris. Will be preparing these soon, what
with fresh peas over flowing in the market. Update, I just realised the name
somewhere ringing in my mind. But couldn't really get it out. Satya enlighten me on
this, so I searched and found the below from wikipedia, which is a great source of
information in sharing.
A luchi as in Bengali, is a deep-fried flatbread made of wheat flour that is typical
of Bengali cuisine. In order to make luchis, a batter is prepared by mixing finemaida flour with wa ter and a spoonful of g hee, which is then divided into small
balls. These balls are fla ttened using a rolling-pin a nd individually deep-fried in
cooking oil or ghee. A typical luchi w ill measure 4-5 inches in diameter. They a re
usually served with curr ies or gra vies. If maida is substituted with atta, it is called
a poori. Luchi that is stuffed is called kochuri; kochuri stuffed with mashed peas
(koraishutir kochuri) is one notable variety.
Looks like I had the most notable variety, great!
Then came the Dahi Bada. Bengalis are know for their Misti Dohi, and I am no
stranger to this name. Infact I think I remember this name from childhood, hearing
it so often from Dad. Dad was in Patna around the time I was born. He then went back to the capital to do his PGs. He got his affinity to this city from the short span
he happen to stay there as a student. From his many references to this beautiful
cuisine, Misti Dohi featured more. But Dahi Bada was a milder version which was
aptly served with chat masala and Sweet chutney. Both added so much taste to the
Bada. Or Vada that we call, is a one made with Urud dal and dahi is added just
before serving. Garnished with Chat masala along with sweet chutney, was an ample
way to end a handsome feast!
Since I wasn't involved in cooking any of this wonderful feast, I had taken Mrs.M's
permission to use them on my blog. I had a real experience of wonderful food and a
great pleasure meeting them. I am so thankful that they are there to help Amma, in
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the many things that she needs on daily basis. God bless them!
Hope you enjoyed this, as much I as did, recollecting the wonderful memories
associated with this.
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