Wednesday, 27 August 2014
Tuesday, 26 August 2014
Monday, 25 August 2014
Saturday, 23 August 2014
Thursday, 21 August 2014
Husband said the other day it has been ages since he had his favorite egg curry with big chunky potatoes and fried boiled eggs and some hot freshly made phulkas to go with it. He does not usually request for any particular dish but when he does, I take extra care to make it just the way he wants. So I got everything ready and also got my baby involved into making it. Just as I was frying the eggs and potatoes, he called up to say he will be dining out with his office friends and will be late! Gosh! I was really tempted to bin the pan that very moment. It is not that I don't like him meeting up with his friends, but such impromptu meetups are certainly annoying. Nevertheless, I went ahead with the curry (why should I remain hungry because of him) and will be relishing every bite. As for his request, I won't be making any Egg Curries for at least a month!
Boiled eggs as per your serving requirement
2 medium potatoes, halved and par boiled
1 medium onion
1 medium tomato
4 garlic cloves
1" piece ginger
2 green chillies
2 sprigs of coriander leaves
1 tsp cumin seeds
2 each of cardamom, cloves, and 1" cinammon
Salt to taste
1/2 tsp sugar
1 tbsp mustard oil
For the ground masala
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp black peppercorns
2 whole red chillies
Dry roast the ingredients under ground masala and make a fine powder.
Take the onion, tomato, ginger, garlic, green chillies, and coriander leaves in a blender and grind to a fine paste.
Heat oil in a pan and fry the potatoes and eggs till golden on all sides. Slit the eggs gently on all sides else they might splutter while frying. Remove from oil and keep aside.
In the same pan, add the cumin seeds and the whole garam masala. Now add the onion paste and fry till the water evaporates and oil starts coming off the edges. Add the ground masala, salt and sugar and fry further till a lovely aroma starts coming out. Now add the fried eggs and potatoes and 1/2 cup water or as per your gravy requirement. Cover and let it cook for 5-10 minutes till the gravy thickens. Remove from heat and garnish with fresh coriander and serve hot with steamed rice or chapatis.
Wednesday, 20 August 2014
So this is how my delicious Lemon Bread came to a scrumptious finish. I strongly believe nothing in this world happens before its pre-destined time, food too! Making a Bruschetta had been on my mind since I don't know when and every time I set out to make it, something else would crop up. My thursday mornings are particularly hectic as compared to the rest of the days as I go for an extended Yoga class after Gym. By the time I reach home, I have just about enough time to cook my baby's lunch before I rush to pick her up. As such, my lunch is either the previous night's leftover or something extremely quick and easy. I thoroughly enjoyed my quick-fix, healthy, yummy, and filling lunch today and thus finally my Bruschetta's got their due in my kitchen!!
The most relaxed time of the day for me is the night time when everyone is asleep and I know that there is nothing else left to be done and the day has passed just as it should. I then lie down waiting to get drowsy while I surf on my handphone. Read news, search for something on Google, read posts on CAL and scroll down my Facebook timeline. It was then that I came across this recipe in another Bengali food group posted by a lady who was remembering the stories of her Grand Aunt who was a widow and how her life transformed at the age of 16 and her life after that. This recipe was one which her Grand Aunt used to prepare for her siblings whenever they used to visit her. And as luck would have it, my battery conked off even before I could get to the end of the post. The rest of the night, I kept thinking about that Grand Aunt and how her life would have been when she lost her husband at the age of 16 and her struggles and sacrifices she had to make to survive in that rigid society! As for the recipe, I decided to go ahead with whatever little I could remember. I may have missed a few ingredients here and there, but nevertheless, it was truly an awesome dish without any onion or garlic, as it was the custom for widows in those days!
10-15 baby potatoes or as per your serving size
1/2 tsp fenugreek seeds
1/2 tsp heeng
1 tsp coriander seeds
3 whole red chillies or as per your taste
2 tsp tamarind paste or 1 medium tomato pureed (if using tomato, you might need to add 1 tsp lemon juice to make up for the sourness)
1/2 tsp sugar
1/2 tsp red chilli powder (deggi mirch/kashmiri chilli powder)
1/4 cup water
Salt to taste
1-2 tsp oil (mustard oil preferably)
Fresh coriander leaves for garnishing (I was out of stock)
Par boil the potatoes and peel and keep aside. Do not cut the potatoes, unless you are using regular potatoes.
Meanwhile, dry roast the coriander seeds and whole red chillies. Grind them in a grinder with a dash of water and keep aside.
Heat oil in a pan and add the fenugreek seeds and heeng. Fry for a second or two just until the seeds brown a little. Now add the peeled potatoes and the kashmiri chilli powder and fry till golden on all sides. Now add the ground paste, tamarind paste/tomato paste and salt and mix well. Rinse the grinder in which you ground the masala with about 1/4 cup water and add it to the pan. Coat the potatoes well with the sauce and cover for 5 minutes. The sauce should by now coat the potatoes properly and the excess water dried up. Remove from heat and garnish with fresh coriander leaves. Serve hot with pooris, paratha or steamed rice!