Returning back to the scene!

Yes, I am alive. 

Yes, I went away for an extended break due to some unavoidable situations which needed my immediate attention. My cooking experiment followed all this while but couldn’t manage to keep the momentum intact. Yes, I went with the full intention of logging in as soon as I get some time to blog in. Sadly it didn’t happen for me like that, nothing like that all.  

I do not know what happened, except that I was literally in a different world. I was in a world where everything fell apart because of my dad’s untimely demise. None of us were close to him when this grave thing happened. I was practically left behind with a feeling that both my parents are not here physically in this world anymore for any kind of support. I lost my final pillar of strength after losing my mom exactly three years ago.

To be honest, I did not feel like writing even though this is one of the things I cannot imagine not doing – ever. I felt out of groove, out of touch with reality.  Suddenly I was in a midst of ocean full things that I didn’t have any clue. A large ancestral home to take care of and no clue about what all belongings my father had which I should be aware of ..The whole house was like a new book for my elder brother and myself. A book which would take time to be completed.

Nevertheless, I got back home and to work quickly, to a world of slog and chores and responsibilities – and only person to take care of it all. Me. So slowly I am learning to dance with a limp and I think I am now fully prepared for my 2^nd innings in the blogging world.

Look forward for all your support to be on track again and to continue doing what I love doing the most….Cooking and savor the “Food for life”

HARA MASALA BROWN RICE PILAF WITH TANGY RAW MANGO

I love and simply enjoy eating rice and being an Assamese it comes quite naturally to you. We just love to eat our favorite portion of curry with bowl full of steamed rice.

While growing up, we could happily live all our days without bread as long as we got to eat a full bowl of rice. White rice was the only available form in our side of the world but I have slowly started to enjoy recipes made of brown rice for its hearty, nutty flavor.

I cooked Brown Rice Hara Masala Pilaf a couple of weeks ago and made it with my own variation. It is simple and it’s quick to make, if you make it in cooker. I made this early morning as I had to carry it in my lunch box for work.

It is extremely healthy and full of fiber and nutrients. 

My mum in law believes that it's a poor man’s food :) She says when you can relish the sophisticated polished white rice then why should we opt for tasteless brown rice. However in recent times people have started changing their views towards food and moved towards health food and finally brown rice came back with a bang.

Now this does not mean I do not eat white rice, I do but occasionally I prefer eating brown rice over white rice. “Hara Masala Pilaf” is especially for people who want to carry something filling and healthy for work or may be have less time to cook their lunch or dinner.

What I liked about this dish is that it’s so versatile and quick; it goes amazingly well with any Raita or just plain curd. An excellent way to use up some left over rice as well. 

This is a really filling dish which does not require any accompaniment. Do add in the vegetables of your choice, and vary the spice accordingly. Brown Rice also contains more fiber and less glycemic index, so its highly recommended for diabetics too :)

Only point to note with brown rice, esp for pilaf is to soak it a little longer and cook with slightly less water than usual basmati rice. This may be cooked in the pressure cooker or in a large pan. Like all other pilaf, take care to handle the cooked rice less it may break and distort the texture of the pilaf. Let’s get to the recipe now :)

Cooking Time: Under 15 minutes

Preparation Time: 20 minutes

Serves: 2-3 people

Light & Lean Beetroot Falafel(Pattie)

I know mostly people get finicky when it comes to trying recipes made out of beetroot.

However no doubt about the abundance of power packed nutrients that are available in this simple veggie. Honestly, folks at my place are not too fond of beetroot, owing to its sweetness so I decided to redo its look and present it in some other form to make it more appealing. I tried them as “Falafel” (made out of black chickpea) and found them to be quiet nice and versatile. Usually you will find people adding potatoes for binding the patties but I have used gram flour to act as a binding agent.

You need to appreciate beetroots by surrendering yourself to not- so-bad kitchen experiments like these ones. Thanks to my mum who told me that I’ll get rosy cheeks if I eat them regularly”, it never took much of an effort to include them in my daily meals. You can understand what extent we can go to keep our beauty intact ;)

Off late beets have become part of my regular meals. I juice them, use them for salads and sometimes roast them to bring out their flavor.  Last weekend, I decided to go another route and try them in form of falafel which turned out to be an interesting piece of recipe. This recipe is simple and a great way to include this powerful antioxidant in your food. Pure basic spices are used to jazz up the flavor of the Falafel (Pattie).

You might make faces if you're not a beetroot-fan, I'm sure... but believe me, pink beetroot stains on your apron are worth-to-have if you're trying this yummy 'n' healthy appetizer!!! :)

Serves: 2 People

Preparation time: 20 Minutes

Cooking Time: 15 minutes

Whole Wheat Tawa Naan Served with Stuffed Bottle Gourd Curry

Yesterday was one of those days when I can call myself “brain dead”. Bored and exhausted after an eventful weekend. Usually my weekends are always very eventful and I have no clue when it just flips away without enjoying the simple pleasures of having a weekly off. Can’t help it as they say “Such is life” and it goes on…..

I was not in a mood to cook the same sabji or daal for dinner but not in a position to prepare an elaborate meal. I had an option of either ordering food from takeaways or eating some leftover food from the fridge. That’s it then, oily takeaway food or leftover food for dinner. It was quite clear that I would rather eat some fresh salad than actually order oily, unhealthy food from takeaway or forcefully stuff my mouth with leftover food.

So, this is it the decision was taken but what about the choice of the meal that I am going to cook. . When I opened my fridge, I noticed some fresh green bottle gourd sitting cozily under packets of fresh coriander leaves. Within few minutes, the menu for dinner was planned. It will be Tawa Cooked whole wheat naan with stuffed bottle gourd curry. I thought it will be easy and little different from the usual bottle gourd recipe.

Traditionally Naan is cooked in Tandoor or an earthen oven which works on the same principle as of the modern day ovens. Interestingly, the biggest advantage of cooking in Tandoor is that it provides complete wrap around heat due to the way it is built and by controlling the draught and the fuel. Since we don’t own a Tandoor or have no plans of owning one in future, I usually use simple iron griddle and make Naan on stove top.

This one is a healthier version (made of Whole Wheat)and hence, guiltless indulgence .I wasn’t too sure as how it would taste in the beginning as Naan meant flat bread made with Maida and Maida alone! But to my surprise (a pleasant one too!), it not only tasted wonderful, it also remained soft for a long time. Yes, none of that unpleasant rubbery texture which requires you to use both your hands to tear the Naan into pieces! ;)

It worked wonderfully well with my stuffed bottle gourd curry. It is light for the palate and it has diuretic benefits and is rich in many important minerals and some vitamins, is low in calorie content and has a good amount of dietary fiber.

The lauki is filled with a delicious stuffing and simmered in a mixture of onion paste and spiced yogurt for a little taste of heaven! I've tweaked and taken short cuts(from the original recipe) but I think the lauki was still very lazeez! :)

Cooking Time: 15 minutes

Preparation Time: 30 minutes

Serves: 3-4 people

Ingredient for Whole Wheat Tawa Naan

Whole Wheat flour (Atta): 3 cups

¼ cup warm Milk

¾ - 1 cup Yogurt

1 sachet/7 gms Instant Yeast

½ tsp. Sugar

¼ tsp Baking Powder

1-1½ tsp Salt

2 tbsp Oil

Lukewarm water for kneading

For Garnishing:

2 tbsp Roasted whole cumin seeds for garnishing

½ cup finely chopped coriander leaves for garnishing

Ghee/Butter

Method

1. Dissolve yeast in warm milk and keep aside till it starts to react. It will turn frothy and you can see bubbles on top.

2.      Next step is to sift wheat flour along with sugar, baking powder and salt. Make a small well in the centre and slowly add yogurt, oil and yeast dissolved milk. Add little warm water if needed and kneading till you get soft pliable dough.

3.      Cover this dough with a wet muslin cloth or cling film and keep it in a warm place for 1½ to 2 hours till the dough rises and doubles its original quantity.

4.      Punch down this raised dough to release air and divide it into equal sized lemon sized balls.

5.      Roll this dough ball in little wheat flour and flatten it on flat surface. With the help of rolling pin, roll it into a ¼ inch thick oval shaped roti. Sprinkle little cumin seeds and coriander leaves or any topping of your choice and gently press them using rolling pin.

6.      Heat tawa/griddle at medium flame. Slightly brush it with a touch of oil and put the naan on the hot griddle.

7.      When you see bubbles forming on the surface of naan in few seconds time, increase the heat to high and lift the tawa and turn it down so that the surface of naan is directly exposed to the flame. While keeping the flame on high, move the tawa so that naan is cooked evenly and dark spots starts to appear.

8.      Walla, Whole Wheat Naan is ready to serve. Apply butter or ghee and serve hot with your choice of curry.

Ingredients for Stuffed Bottle Gourd Curry

Cooking Time: 40 Minutes

Preparation Time: 20 minutes

Serves: 3-4 people

Common Ingredient:

1 Bottle Gourd- 300 gms

Salt to taste

Ingredients for Filling:

1 medium sized potato (boiled and mashed)

1 green chilli, chopped

1 tsp ginger paste

2 tbsp chopped coriander

1/2 tsp dried mango powder

1/2 tsp coriander powder

1/2 tsp chilli powder

1 tsp chaat masala

For the Gravy:

Onion Ginger Paste:  1 large Cup

1 small stick cinnamon

3 cloves, 1 Green Chilli Chopped

2 tsp Coriande Powder

½ Cup beaten yogurt

1 tsp red chilli powder

1/2 tsp garam masala

1 tsp sugar

2 tsp oil

salt to taste

2 tbsp chopped coriander for garnish

1 ½ tsp grated cottage cheese for garnish

Method:

1.    Scrap the Gourd and cut it into quarters and pressure cook it with 1 cup of water and the salt. Wait for 1 whistle and cool.

2.  Meanwhile mix together the ingredients for stuffing and keep aside.

3.Scoop out the inside pulp, discard it and keep the scooped gourd aside. Be careful while scooping to not break the outer shell.

4.Stuff the scooped out bottle gourd shell with the filling mixture and cut them into roundel shapes.

5.  Heat oil in a non-stick pan and shallow fry the stuffed gourd till brown spots appear on all the sides. Approximately 5 minutes each side.

6. For the gravy, heat the oil in a non-stick pan, add the cinnamon and cloves and fry for 1 minute.

7.Add the onion garlic paste, chilli, coriander powder, red chilli powder, garam masala, sugar and salt and cook stirring continuously till the mixture leaves oil from the sides.

8.Now lower the heat and add yogurt. Keep stirring it continuously over low flame or it will spoil the gravy. Cook it for 10 minutes before adding warm water to adjust the consistency of the gravy.

9. To get the smooth texture puree the gravy using blender.

10.Place the roundel bottle gourd pieces in a serving dish and pour the hot gravy on the side.

11.Garnish it with chopped coriander and grated paneer.

Cucumber, Mint & Lemonade Cooler

A glass of freshly made cooler or any drink of your choice is always a welcome relief on a hot sunny day.

I like to calm down my nerves by sipping away to a chilled, fresh drink after an exhaustive day at work. Nothing beats the comfort of sipping away your favorite glass of drink tuck         amidst your air conditioned room and at the same time watching your favorite program on TV.

 

Now, if you are a person who likes experimenting with your cold drinks, then here is a refreshing way to do so. This summer, try this cucumber lemonade, with the freshness of cucumber, mint and lemon. This drink is refreshing, healthy and truly summery.

To top it all, this drink will help to keep you sufficiently hydrated for facing the extremities of the summer season. There are many variations to this drink you can try, apart from the one mentioned below like use honey to sweeten the drink instead of sugar. Why think of only sweet juices, you could completely skip the sugar and spice up the drink with some black pepper powder and chaat masala.

I heard someone telling me that these three ingredients sums up to form a healthy detox drink. Lemon juice helps to cleanse and alkalize the body. Mint adds a touch of sweetness without the sugar, and it also helps settle your stomach and aids in digestion. Cucumber is excellent for rehydration, and it contains anti-inflammatory properties.

Now without much ado, let me share this wonderful refreshing recipe….

Serves: 3-4 people

Cooking Time: Under 15 Minutes

Preparation Time: Under 15 minutes

Cottage Cheese Wrapped and Cooked in Banana Leaves (Paneer Paturi)

As mentioned before, Lazy summer days aren’t made for elaborate cooking. The sun good seems to be in no mood to do away with the humid and sweltering summer weather. This is a perfect season to sip away your favorite drink and to enjoy light meals full of fresh ingredients. It is a season of bare legs and flip flops and my appetite too turns summery. 

Instead of adding extra heat to your home when Mother Nature is at her worst, take advantage of summer's bountiful fresh vegetables and whip up  interesting dinner meals without spending too much of time in the Kitchen.

Last weekend, I wanted to cook something interesting for my dinner which obviously tastes good but wanted to make something which is not very elaborate and is definitely full of flavors. So finally I decided to make “Paneer Paturi”. Cottage cheese wrapped and cooked in Banana leaf with an interesting mix of aromatic flavors.

Most foodies may know about the famous ilish maach paturi from the Indian Bengali cuisine. Fish fillets are marinated in a paste of mustard, green chillies, parcelled in banana leaves, and then steamed or fried in mustard oil.     

                                                                                                                                  

Being a Staunch Vegetarian, it is quite a challenge to try out my own vegetarian version of paturi and not to deny myself the desire of savoring the goodness of great paturi.  

I simply love the flavors or the aromas resulting out of these small banana parcels. 

A parcel made from banana leaves seals in moisture and flavor and infuses the contents with a subtle, grassy aroma. From Latin American to Asian dishes, there are several ways of cooking beautiful recipes with the use of this versatile leaves.

Paturi is a cooking process in which leaf wrapped marinated fish, cottage cheese or vegetables are cooked. The final cooking is done wither by steaming or by roasting the leaf wrapped envelops on griddle. The famous version is to cook the marinated fish fillets in a wonderful mix of spices and yogurt.

I have used more or less the same technique used to make the hilsa paturi but the end product still brings in a lot of different flavor and taste.

The soft and subtle piece of cottage cheese marinated in mustard and yogurt mix looks gorgeous served straight from the banana leaf package. It’s casual and extremely appears to be serene option for summer night meal. Pop open a cold drink of your choice and ease into summer night wonders.

With due respects to all the mashis, mamonis, pishis and all my dear Bengali friends, here is my version for “Paturi Paneer”.

Serves: 3 people

Cooking Time: Under 15 minutes

Preparation Time: 30 Minutes

Exotic Veggie’s & green Apple Salad with Lemon and Mustard Dressing

Soaring heat in the summer not only curbs the appetite, but also lessens the desire to slave over a hot stove. Such days call for cool, refreshing salads. Salads are packed with goodness of nutrients bursting with flavors.

Eating salad doesn't have to be the healthy habit of someone who is trying to lose weight, however.  The health benefits of eating salad are so numerous and adaptable, making salads a healthy option for anyone.

What are the health benefits of salad?  The answer depends on the ingredients used when preparing a salad, as well as the actual leafy greens themselves.  Salads that consist mainly of vegetables and fruits – and avoid lots of unhealthy “extras” – provide many nutritional benefits like fiber, vitamins, minerals and heart-healthy fats.

I like serving salads for summer night meal because:

It is easy to cook and you simply can’t go wrong when adding basic salad ingredients, so it isn't necessary to be a chef or even know how to cook in order to make a delicious salad. Children can easily assist in preparing salads. It is also the perfect meal to motivate children towards eating a variety of vegetables since they are more apt to eat what they help prepare.

Secondly it is surely a treat for your eyes. Salads have varied textures, shapes, sizes and colors which make them visually appealing and satisfying. We enjoy foods that entice our eyes and also eat more of them. Eating a variety of textures keeps mealtime interesting. Salad ingredients can add a nice crunch which is much better for you than munching on cookies or potato chips.

Today’s recipe is a combination of some exotic veggies green apple and feta cheese tossed with an interesting dressing of lemon, coriander and the pungent flavor of mustard seeds. To add an extra zing, I have topped the salad with roasted pumpkin seeds which gives that irresistible crunch and enhances the taste. This is a salad with all the ingredients of summer-“Warmth, Fresh and Colorful”.

This is my favorite salad and it is always a hit when I take it to a gathering. You can use any combination of salad greens that you like; I use whatever I have on hand. I shouldn’t admit it, but I could drink this dressing.

Serves: 2-3 People

Cooking Time: Under 15 Minutes

Preparation Time: Under 15 Minutes