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Bhetki Paturi

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Ingredients: 1. Bhetki rectangular cubes. In case you dont get Bhetki, you can use Basa or Salmon also. The typical size of the cubes should be 3"x1.5"x0.5" (LBH). You can alter based on what you get.
2. Banana Leaf
3. The marinade:
a. Coconut
b. Poppy Seeds
c. Mustard Seeds
d. Green Chillies
e. Curd (preferably hung)
f. Turmeric
g. Mustard Oil
h. Salt to taste

Process: 1. Soak the mustard & poppy seeds in a bowl along with 1 or 2 green chillies broken into half. After soaking for about 40 mins, blend it along with the chilly, into a coarse paste. Add the coconut pieces midway into the blender. Add a bit of water to facilitate the blending.
2. Meanwhile, clean the fish. Smear the fishes with the juice of a lemon and salt. Keep it for about 20-25 mins.
3. In a bowl, take the mustard-Poppy-Coconut paste, add salt, a pinch of turmeric, a tbsp of mustard oil, and 2 tbsp hung curd. Whisk it with a spoon into a nice thick mix.
4. Take the banana leaf piece. Place a piece…

Food Stories from Burma

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During my childhood, I was often told anecdotes about how some of our relatives had migrated from Burma (Rangoon in particular), to Calcutta under difficult circumstances. Closest in that circle was one of my maternal Aunts' husband (mesho) who had migrated with his entire family to Calcutta and started afresh in a small apartment near Calcutta's Gariahat. An excellent gourmet and extremely knowledgeable about food pairing, he was also an extremely interesting story teller. He was the first person who made me aware of Burma. During my school days, came across stories (from teachers) based on characters shuttling between between Rangoon and Calcutta. One of the most significant was that of "Pather Daabi" by Sarat Chandra Chattopadhyay. And while learning, I came to learn the word "ambidextrous" which was an unique ability of the protagonist, Sabyasachi. 
Few months back when an opportunity came up to visit this wonderful country, Burma, (now Myanmar), it was …

Stir Fried Fish in Oyster Sauce

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During our monthly grocery stock replenishment, we generally pick up a pack of the frozen Basa fish pieces. This generally comes in handy to make a nice oriental sauce based dish with noodles / fried rice during the weekends or when someone is home for dinner.

One of my culinary guides had once advised that in a chinese / oriental restaurant, always preferably pick up a dish in a dark / black sauce and avoid the red sauce dishes since it is mainly based on red chilly paste. Also I have found dark / black sauce based dishes to be more tasty and tastier. This preference made me pick up a bottle of nice oyster sauce during my last trip to a SE Asian country and I had been wanting to make something out of it. And hence the dinner menu during the last weekend was fish stir fried in oyster sauce.

The Ingredients:
Basa Fish piecesOnions - I prefer cut into squaresGreen Pepper (to make it colourful you can also add red & yellow bell pepper)Red Chilly - Dried, bout 2-3, broken into 2Ginger - …

Sattu Parathas

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Ingredients:


Filling:Sattu (roasted chickpea flour)Chopped Onions & gingerGreen ChilliesChopped corriander leavesMustard Oil (try using a little oil from any spicy pickle, preferably chilli / mango)ParathaWhole wheat flour2 tbsp oilSaltWarm waterProcess: 1. Using the ingredients listed under "Paratha", make the dough. Add salt and the oil to the flour and mix it nicely to get a fine crumble texture. Add luke warm water and knead the dough to make it into a medium soft consistency. Divide the dough into equal portions for making the parathas
2. Filling: Mix all the ingredients under "Filling" and make a nice mix. Add a little warm water and mix to make a soft dough. Taste the mix for adjusting.
3. Take each roundel of the flour dough, make a cavity for the paratha filling. Stuff the filling and roll out into circular parathas.

4. Make the parathas on a non-stick flat pan (tawa) and serve hot with a dollop of ghee and pickle on the side. I prefer a mango or a chilli p…

Pizza: Whole Wheat Thin Crust

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D (my better half) is a person who has always been avidly fond of anything in the genre of  bread. Our daughter has followed her mother partially, with her fondness for pizzas 😋. And under the "loving influence" of the leading ladies of the household, I have not been far away. And over the years of our experimenting and exploring food, I have come to having a weakness for the fresh, thin crust, wood fired pizzas and I seldom can stay away from trying out one if I come across a joint. During our last trip to Goa (Palolem), a journalist friend of mine, who also happens to be a specialist on the things gastronomic, suggested that I look out for a joint run by an old Italian gentleman and his family, and the pizzas are a must try. And all my friend could tell me was that there are two outlets, one at Majorda and the other at Palolem. After a good search and talking to a few locals, we discovered it on the penultimate day of the trip and we decided that the last dinner has to be…

Simple Banana & Coffee Cake

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Simple Banana & Coffee Cake
In recent times, my wife D has been on a baking spree. From pizzas (flour to whole wheat versions) to varieties of cakes and muffins on demands of the younger lass at home. Of course, I had the privilege of enjoying the without cheese version. With the incoming weekend and post Pujo de-stressing in the works, thought let me also join in the baking spree. However, this was planned to be gifted for a friend visiting home.
After sifting through various options, planned to bake a banana coffee cake. While most of the recipes are for various banana cakes, I worked in a bit of twist with coffee. Without doubt the proof of the pudding is in the eating and I am waiting for the feedback from the "consumers" :). The recipe is as captured below.

Ingredients 1/2 cup butter1 cup white sugar2 eggs2 ripe bananas, mashed1 1/4 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon saltCoffee: 2 tsps; mixed in 1/2 a cup of luke warm waterDry fruits (Optional): …

Paneer Dhaniya Kabab

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Paneer Dhaniya Kabab At our current home in the "Pune Rural" town of Talegaon Dabhade, one of the major attractions is the live barbecue arrangement (replete with charcoal, et al). And while preparing the meaty versions is the most common, vegetarian options are also a sought after dish, with some of our closest friends being vegetarians. In this pursuit, I recently made this barbecue of Dhaniya Paneer Kabab inspired by the famous chef Sanjeev Kapoor's recipe. In fact it turned out well and made me do a repeat after sometime.
Ingredients Paneer cut into 1 inch cubes 500 gramsHung Curd 2 tablespoonsCoriander seeds 1 tablespoonsCumin seeds 1 teaspoonGinger 1 inchGarlic 3-4 clovesFresh coriander leaves roughly chopped 1 cupGreen chillies 2Salt to tasteLemon 1Extra virgin olive oil 5 tablespoonsCherry tomatoes - a fewOnion cut into small square piecesRed, yellow & green capsicum – cut into small squaresChat Masala …