Radish, Kale and Kabocha Stir Fry with Panchphoron

Looks like all my pleas to spring to finally come seems to have worked, it has arrive a little later, but it certainly is here in all its glory.

medIt has been a spectacular week! As with everything, when the sun shines and the flowers bloom, you forget that the weather was cooler for a couple of weeks longer.  I have been a good girl and spent some time getting my walking groove back. This has meant less time in the kitchen, so the dish of the day is a colorful stir fry with Panchphoron, yes a Bengali Style stir-fry. Although, speaking of walking it took quite a bit of effort to convince myself my wet and rainy Friday morning walk to the office was a precurser to May flowers.

The soccer season has just started and how, there is a reason we have the term soccer mom. I was a good girl and got them a new soccer ball, which Aadi does not want to share with Deepta.  Between reading Swindle with Deepta, I realized that they had a crazy poem we had in school as a part of their assigment,

“There lived a sage in days of yore and he a handsome pigtail wore, but wondered much and sorrowed more because the pigtail hung behind him”

Bengali Radish and Kabocha Squash Stir FryWho would have thought that Thackery’s piece would have such cross continental appeal.

Well, maybe appeal might sound a little stretched since Deepta did think that the poem did not make a whole load of sense.

We just forraged our first batch of Dandelion greens from the garden and I shall tell you all about them in this week’s spices and seasons column. While I do not mention the column a lot, it has been about a year that I have been sharing spice and seasonal talk on the Small Bites blog, mostly through original recipes. In some cases, there is some cross posting between the blogs, but in most cases they are orginal recipes. The core emphasis of that blog is to feature simple recipes that usually stick to a few core spices to showcase the harmory between spices and often picking something that is the ingredient of the season. Just another effort for me to showcase my love of exploring Indian inspired flavors with local produce.

Here is my stir-fry as promised. I hope that I can get my act together to post something sweet and enticing for Bengali New Year on the 15th.

 

Radish, Kale and Kabocha Stir Fry with Panchphoron

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

A light and lovely Bengali style stir fry,

Ingredients

  • 2 tablespoons oil
  • 1 teaspoon panch phoron (Bengali Five Spice Blend)
  • 2 teaspoons ginger paste
  • 2 to 3 dried red chilies
  • 2 cups cubed radishes (I used Daikon)
  • 11/2 cups of cubed kabocha squash
  • A pinch of turmeric
  • 1/2 teaspoon red cayenne pepper
  • Salt to taste
  • 3 cups of baby kale

Instructions

  1. Heat the oil in a large skillet or wok and add in the panchphoron and wait until the spices crackle.
  2. Add in the ginger paste and te dried red chilies and stir lightly.
  3. Add in the radishes and the kabocha squash and mix well.
  4. Stir in the turmeric, cayenne pepper and the salt. Cover the skillet and reduce the temperature to low and let it rest for about 10 minutes.
  5. Remove the cover, letting the steam water drip into the pan and stir well. the vegetables should be tender crisp at this point.
  6. Mix in the kale and stir well. Cook until the kale is just wilted and there you have a lovely stir fry that seduces you with flavor and color.
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Flounder in a Bengali Mustard Curry – Shorshe Flounder

IMG_4931sqmedDespite the fact that I cook fish with mustard sauce pretty often, I realized that I actually do not have a basic recipe for Bengali style mustard fish on this blog. Something that I realized I had to rectify pretty soon, even if it meant starting this post at about 11pm at night. You see Sorshe Maach or fish simmered in a stone ground mustard gravy is as essential to Bengali cuisine as my single strand of freshwater pearls are to me on weekday mornings, essential and instictive.

The variation that I share with you here is made with flouder, a firm fleshed fish that I often find with roe, it probably works like some of its firm fleshed Bengali counterparts. All positions come with trade-offs, for better or for worse I gave up trying to scope out Indian store fish working instead with what I could readily find in the local stores. In fact, in my book, I offer several ways to work with local fish. Now, the downside of this is that I often get quizzical looks from my Bengali friends when I present them something like mustard fish with an unheard of fish like flounder, the upside however is that I get to work with everyday produce which essentially is what I try to do with most things. However, the firm fleshed flounder works very well, in fact I have also post this recipe tried this as tandoori flounder, which worked well too. But, this post is not about the orange hued tandoori, it is about the bold and fiery mustard flounder.

IMG_49312sqmedThis particular fish dish is a recipe that I learnt from Lucky, a friend from Bangladesh. It is not very different from the way mom makes it but, she add the cilantro or coriander leaves on top something that I love but not quite something I was sure mom would like. In fact, when my mother was visiting last year she started her journey at Seattle where my brother lives and then joined us here. I put this dish together, later regretting the addition of cilantro. However, I was surprised to see that mom actually truly relished eating the fish. She said two months of going without mustard was enough for her to forgive my cilantro addition. Actually, I also have to confess, I think mom finally thinks I might be coming of age in the kitchen because she has been try and even liking some of my variations. I am less than apologetic about experimentations, and as mom points out it is a different culinary landscape in Kolkata, one that she aknowledges I would like with all its experimentations.

So there you have it, a classic Bengali dish that graces my table ever so often this time made with flounder.

 

Two By Two – Bengali Five Five Chronicles Second Round Up

 A sombre week with some troubling events happening not so far from home, I have been in and out of the kitchen. The wonderful team of bloggers have ploughed their way through some more of the recipes in my cookbook and have been announcing their giveaways.

I hope that the books reach the winners in time for the holidays and of course, I would be excited to see what they come up with.

So, this is what this weeks selections included,

Rashmi from the Primlani Kitchen cooked up my Sandesh, a Bengali Style cheese cake recipe, perfect in time for the holidays.

Laura from the Spiced life had been a little under the weather, so I really appreciate her putting together a second post, where she adapted my coconut and mustard butternut squash recipe to make it with cauliflower. This is actually just what Bengali cooking is about, to make do with what you have.

Melanie at the MBA mama, tried her hand at the maple, almond and tapioca pudding and she subbed the almond for pecans, nice idea.

Cynthia at What a girl Eats tried my Shrimp in a Creamy Sauce, or Chingri Macher Korma.

Alex at Chowvida, tried my much loved Winter Squash with Red Chard, just perfect for this time of the year. I was also happy to see that she did not have much trouble finding vegan and gluten-free recipes from the book.

Priya from Mharo Rajasthan also tried her hand at a dessert, my coconut and almond fudge, I was actually pleased to learn through this post that Priya was born in Kolkata, go figure…

Lastly, Sarah at the Journeys of the zoo, enjoyed my recipes with her friend, whom she got to cook for her.  They tried their hand at my fenugreek and cracked blackpepper chicken. Again, I was happy to see the substitutions made here.

Indian cooking is meant to be flexible, this is why we have so many spices. If you try recipes from my book and write about it, please do let me know, I shall be thrilled to showcase your post.

Alu Posto – Bengali Potatoes in a Poppy Seed Paste

As I write to share this recipe for Alu Posto or Potatoes in a Poppy Seed Paste, which I think is perfect for the cold weather I remember and think of someone in gratitude. 

The recipe for Alu Posto or Potatoes in a Poppy Seed paste, is a fairly classic Bengali recipe and something that most of its fans like to savor anytime of the year. The soft and comforting flavors are certainly delightful during the winter months, but since poppy seeds are supposed to have cooling properties the dish is also appreciated during summer.

As I write more about this recipe, I will tell you that I am offering a variation on the recipe in my book, to make it sans onions, partly because my mother will tell you that this is right way to make and also because I want to offer Ammini a version that she can make well in her kitchen, and while I am at it this version will actually work well for my mother-in-law who also eats her vegetarian food without any onions. This variation is pretty simple, eliminate the onions and add in a pinch of asafetida with the panch phoron, this will actually also save you about five minutes since you do not have to wait for the onions to wilt and turn softly golden.

When my book project was wrapped up my editor sent the book to their group of people to comment on it, this was anonymous to me so not necessarily something that was very prominent on my radar skin. I wanted some people, whose work I liked and who were advocates of regional Indian cooking in their own right, so I wanted to reach out to them. I did this with nervous trepidation, after all, what if they did not like my work, what if they did not respond, this was not anonymous.

One of them was Ammini, and I loved her website that showcased such insightful and deep cultural insights about her home state of Kerela, located in lush and beautiful coastal South India. Ammini was so gracious and reassured me with her kind words about the books. Her feedback was the first external feedback that I received on the book and went a long way in making me feel at least the book would be palatable to some.

In one of her exchanges with me she shared her nostalgia about this recipe, this is what she told me,

When I first came to the US many years ago it was hard to find most Indian ingredients. As graduate students my husband and I shared a small house with a Bengali couple. We lived downstairs and they were upstairs. When the fragrance of poppy seed masala wafted downstairs, practically every week, I knew Gowri Mukhopadhyay was cooking that delicious potato dish. Soon she would knock on my door with bowl of her potatoes. In Rhode Island, potatoes were easy to find and she had brought a good stock of poppy seeds with her, so it was a staple in her house.” 

So, I think of Ammini and many others as I share with you this simple recipe that we Bengalis call comfort food.  I have also included a video demo, which might have some technical glitches, but something that my husband is learning to work on.

 

Alu Posto – Potatoes in a Poppy Seed Paste

Ingredients

  • 3 or 4 russet potatoes
  • 2 tablespoons mustard oil
  • ½ teaspoon panch phoron
  • 1 small onion, chopped
  • 2 or 3 green chilies, slit
  • 1 teaspoon cumin-coriander powder
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ½ cup poppy seed paste (poppy seeds soaked overnight and ground to a paste)

Instructions

  1. Place the potatoes in a pot with water to cover and boil for about 6 to 7 minutes (the potatoes should be parboiled but not completely cooked through).
  2. Cool the potatoes, peel them, and cut into wedges and set aside.
  3. Heat the mustard oil in a wok or skillet on medium heat for about 1 minute and add the panch phoron and wait until it crackles.
  4. Add the onion and sauté lightly for about 3 to 4 minutes, until the onion is soft and translucent.
  5. Add the green chilies and cumin-coriander powder.
  6. Add the salt and the potato wedges and mix well.
  7. Cook, stirring well, until the potatoes are coated with the spices and
  8. begin to turn golden.
  9. Add the sugar, poppy seed paste, and ½ cup water and cook until the mixture is fairly dry (the moisture should dry out leaving a soft coating of the poppy seed paste over the potatoes).
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Bloggers cook and talk about The Bengali Five Spice Chronicles

Today, was a day of lunch with some friends. My best kind of Sunday, where I have a table full of friends, good food and wine and good conversation. I am ready to call it an early night, before I start another busy week. To end the weekend, here is the first round of what the bloggers have been saying.

This is a quick first round up of all the fun dishes that the bloggers have been cooking up from the book, not quite full house here still enough to get a full sense of the book and recipes.  So here are the posts, recipes and chatter. BTW, all these bloggers are giving away a copy of the cookbook, so do stop by to throw your hat into the ring,

Camilla from Culinary Adventures with Camila, started off with two vegetarian recipes, my Orange and Mustard Cauliflower and Stir Fried Cabbage. Her family enjoyed the meal and her kids pronounced the dishes Red Book worthy! Thanks kids, this is why I made sure we had enough red in the book!

Melanie at MBA Mama, has announced her givewaway and is looking to this book to take her out of her comfort zone. Well, that is my intention and I hope to do it without too much discomfort!

Amanda at Marocmama, cooked up my Khichuri, Meatballs in Saffron Rice and Stir fried potatoes. She liked the flavors, and enjoyed them with Marocbaba, who she has persuaded to finally enjoy Indian food with her.

Sarah at Journeys of the Zoo, shares her thoughts on the book and the narative and I am excited to see which of my recipes end up on her table.

Laura, at The Spiced Life, has also cooked the Saffron Rice with Meatballs and my Quick and Easy Caufliflower with Shrimp. Her post shares her experience cooking Bengali Food for the family.

Alex, from Chowvida cooks up my Anglo Indian style coconut turmeric rice. Alex, made this dish the way I usually do with olive oil instead of with butter. A nice tip on adapting the recipes for a vegan palate and preference.

Cynthia at What a Girl Eats has shared her thoughts on the book and has cooked up, Moorgir Rezala or Chicken in a Creamy Yogurt Sauce, another one of my favorite recipes and one that is perfect for this wintery weather.

Elizabeth, at Frugal Mom Eh, also was happy to be exploring food beyond her usual realm of cooking, picked an Indo-Chinese recipe, my Quick and Zesty Pineapple Shrimp. I am glad, that felt the recipe was restaurant quality.

The last selection for this round up ends on a sweet note, Akheela at Torview Toronto, cooked up one of my classic favorite desserts, the Kalakand or Milk Cake.

I am looking forward to another interesting week of cooking and sharing coming up. Thanks ladies for getting the cooking and sharing!

 

 

Red Lentils with Cilantro and Tomatoes – Mooshurir Dal

 

Today is one of those Fridays, when I am glad this it is Friday. A cold evening, when I am ready for my favorite bowl of red lentils with steaming rice. The great thing about red lentils is that we all love it, especially the kids.

 I am hardly the first person who had referred to a book project as a baby, here is one of my favorite bloggers talking about her book baby. The irony is that this paper creature is a lot like the proverbial baby who induces pride but shortly after her birth (yes, my book is a she, I have a strong preference for girl babies, something that my daughter will proudly confirm). Anyhow I digress, the point is that like my other two babies, I was tired and exhausted in the early days.

These past two weeks have been fun, especially with the kick-off of the two by two event, here is a preview of what this Sunday’s round up will look like, so today I took a break and cooked up a comfort dish from my own book.

Yes, that is one advantage of the book, I can refer to my own favorite recipes. And, yes we have the first video for this blog…

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Walking through Old Kolkata

One of the many joys of writing a food based book is that, it allows you to meander through the cultural and historical perspectives of food. It makes you take a new look at your heritage. At least, that is what food writing has done for me. I have always loved history, and food and culture often helps me put history in perspective.

[Read more...]

Mochar Chop – Banana Blossom Cutlets Revisited

 I had first posted the recipe for Mochar Chop or Banana blossom cutlets after a visit home from Kolkata. To get inspired to work with really traditional recipes, I need  a back to the mothership kind of experience. I  did not really work with the chop or the banana blossom, until recently when my mother visited me.

This is important and essential enough for me to include in the book, and I actually took pictures of Ma, as she did it much to her discomfort and surprise. See, my mother loves cooking and it is from her and her mother (my dida) that I inherit my love of cooking. However, cooking is not a exhibition of showmanship in her world. It is a necesity and an essential way to nourish and display love and affection for family. Ma however also considers it important that I learn the core essentials the right way, and she was really happy that I had taken such an interest in walking through this process her way.

Now, onto the cleaning of the blossom. The first step is to remove the leaves to reveal the imature bananas as can be seen in the picture. This needs to be done layer by layer. So, it is a good idea to set up an assembly line of sorts, to allow for the peel, discarded parts and useful parts to be kept separately.

 

Homey Lentil and Quinoa Kichari and Routines

 Most days whether in the kitchen or outside, I like a sense of routine. This does not mean, I do not like to do things differently especially in terms of cooking, but I relish a general sense of control, of understanding what is happening in life. Most of all I love the window of quiet time, that I have built into my life through my morning commute.

My crazy quiet corner is a jogging, jostling and moving corner. An unlikely corner and yet it is a corner where I am left alone with a keyboard and my thoughts. There are so many who tell people to find a quiet spot to share their thoughts and find a designated spot to write and share their thoughts. I am not a writer and yet I like to write, I would hear these thoughts and then wonder about finding the time in the midst of the crazy work day, among all the hustle and bustle of work, home, dinner, homework and the day ending. I searched and looked for this quiet spot to write, my dedicated corner, but could never find it.

My weekday mornings start with a predictable routine, that I have come to love for its planned predictability. Many moons back, nine years ago when we were blessed with a lovely girl, and then two moons later my little boy, we agreed that the only thing that we could control was the routine of our house. To control the crazy chaos outside, we imposed a structure inside. This seemed alien at first, but now I love the idea of waking before the others, some days just by a few minutes. I almost always draw the curtains to look outside. It is this fleeting action that allows me to process the seasons, in winter the skies are still dark, in summer bring and now it is the right share of gentle light that brightens as I get organized. I move around to arrange breakfast, pack snack bags and get dressed and usually am greeted somewhere in the midst of this my smiling son. He is the only morning person in our house, he greets the morning with enthusiasm. Once settled and done with breakfast, I put him on the bus and head to work.

Heading to work consists of taking the train toNew York City. I usually get on the third platform and find a designated window seat. For those of us who do the same morning commute understand the unspoken ritual of the morning routine. People do not like others taking their designated seat. As with all things in life, my “designated seat” has a couple of possibilities. Usually ones that I keep designated tend to be ones which afford me the space to spread out just enough to look out at the seasons and fuss on my electronic toys as needed – laptop (no, I am not a tablet kind of girl), kindle and sometimes just the space to take in the golden sun dancing on the little rivulets that make their way in an out of the creeks that flow into the Bronx River

On occasion, I like to look up and take in the scene, and sometimes love to catch snatches of conversation. Yes, those people in Date Night, there are variations of them in real life. I am one of them. In fact, my husband used to be rather surprised at my eavesdropping in the early days, he is used to it now and even on occasion enjoys other people’s conversations through my ears. I hear about work issues, fights, childrens and get glipses of networking all that take place on a moving train. Today back home seemed prime for a simple wholesome comforting meal. I adapted a recipe for rice and lentils (khichari) using quinoa. This is my favorite childhood rice and lentil medley all grown up.  I usually do not make this on a warmer day, but there are exceptions to every rule. It worked perfectly and the added bonus was feeling somewhat virtous eating a nice bowl of comfort food.

Homey Lentil and Quinoa Kichari and Routines

Ingredients

  • 3/4 cup red split lentils (masur dal)
  • 1/3 cup white quinoa
  • 4 cups of water
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 11/2 teaspoons fresh ginger paste
  • 2 green chilies minced
  • For the tempering
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 red onion, finely diced
  • For the garnish
  • 1 lime
  • 2 tablespoons fresh cilantro

Instructions

  1. Place the red lentils and quinoa in a pressure cooker.
  2. Add in the water, salt, turmeric, ginger paste and the green chillies.
  3. Cook under pressure for about 25 minutes.
  4. While the mixture is cooling, heat the oil in a heavy pan over medium heat for about 1 minute.
  5. Add the cumin seeds and wait for 30 seconds for them to sizzle lightly.
  6. Add in the onions and cook on medium low heat for 10 minutes until the onions are a dark golden brown color.
  7. Remove the pressure cooker and mix the lentil mixture well, it should have a soft and creamy consistency.
  8. Add in the onion cumin mixture and stir well.
  9. Squeeze in the lime juice and garnish with the cilantro before serving
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Sweet Rice Pilaf

I first tasted the traditional version of this recipe in an event where my music teacher or Gaan Dida was present. It was a pot luck event and one of her students from Bangladesh had brought this offering. The recipe was a very sweet rice pilaf colored with deep orange, called jorda.

I like the concept and since then worked with it to give it several healthier makeovers, these have not really amended the taste significantly. I have eliminated the clarified butter and food color. I have instead replaced the color with grated sweet potatoes, which actually give the dish a lovely streaked appearance and the sweetness of the vegetable blends in beautifully with the light sweetness of the rice. Mostly, I like the fact that the this could be done fairly quickly with some pantry staples, what I did not like was its dependance on artificial color.

While I have eliminated the clarified butter, I make the recipe with maple syrup, which is actually similar in concept although not quite in flavor to the date palm molasses called notun gur. I am absolutely addicted to maple syrup and use it for anything that I can get away with. It also saves the trouble of making sugar syrup all in all rendering the recipe rather easy to put together for fairly good results.

 

Its lighter sweet taste makes it cross lines between the dessert and savory rice, so I often serve it along with the rest of the meal, alongside the white rice and depending up the palate of the eaters it is either eaten along with the savory dishes or relished on the side as a dessert.

 Bengali Sweet Pilaf

 Prep Time:10 minutes

Cook Time: 20 to 25 minutes

Serves 4 to 6

 Ingredients

 1 large sweet potato

1 cup of dark maple syrup

¾ cup of white rice (basmati or a short grained variety)

1 teaspoon saffron strands

A few pieces of cinnamon

3 to 4 cardamoms

1/3 cup chopped pecans

1/3 cup cashew nuts

1/3 cup dark raisins

 Method of Preparation

 1. Peel and grate the sweet potato and set aside.

2. Place the maple syrup in a large pan and bring to a simmer.

3. Add in the rice and ½ cup of water and heat until the liquid is simmering.

4. Add in the sweet potato, saffron strands, cinnamon, cardamoms, pecans, cashew nuts and the raisins.

5. Cover the mixture and cook on low heat for about 20 minutes.

6. The maple syrup mixture should be completely absorbed and the rice should be a pale saffron color, with darker orange streaks from the sweet potatoes.

7. Arrange the rice on a serving platter and serve warm.

 If desired the syrup can be added with the water into a rice cooker and the rest of the dish can be completed in the rice cooker.

 

Finding Vegan

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