I was waiting for the rain God to bless us with some heavy downpour to bring out my deep-frying mode. Not being a lover of deep-fried goodies I really need a reason to bring those calories to my plate. and am happy the rain is finally here.

Monsoon this year is late. very very late.

So late that most farmers were worried to death as it delayed plantation. But as they say better late than never, we are happy that rain is finally here in full throttle. and what better way to embrace the season than some piping hot alur chop and cha?

The most difficult part of writing Bengali recipes in English is translating the name. For instance, what I wanted to mean is a batter fried delicacy where banana blossom heart is stuffed with coconut and mustard paste and then batter fried. But writing that idea in a few words is really difficult more so for the uninitiated.  Thank God that I have a blog here to explain all that. 

This recipe is supposed to be from my Mother's repertoire but somehow I forgot all about it. The enthusiastic cook she was she had these huge files and diaries with cuttings and handwritten recipes from various magazines. This was a handwritten recipe, most probably from some friend or from her colleague. It sounded so good that, that day itself I cooked the same and loved it. It's almost like tasting another variation of mochar paturi (Banana leaf wrapped spicy Mocha)  only with a crispy outer coating. Blissful with a simple Dal bhat meal and perfect for entertaining guests on days when you need to cook a vegetarian fare.

The first house we ever lived in Santiniketan had an unusual floor plan. We had to enter the second floor that we rented from a man in his seventies through a staircase in the garden. The entrance was halfway through the stairs and the whole second floor was divided into various levels. The kitchen, for example, was higher than the main living area. We had to take 6 steps to enter a narrow red oxide kitchen with big windows on both ends. The bathroom and the small round verandah were lower with 4-5 steps down the hall. We had only two bedrooms and a small hall but we never complained because it had a sprawling garden with almost all sorts of fruit trees and a huge terrace. We spent most of our waking times there and in summer even we slept under the stars. 

As a food enthusiast, I love to explore a country through its cuisine. So every time we plan a travel I do extensive research on what to eat and where to eat. So my joy knew no bound when my husband took up a new job in Singapore.

Singapore can by no means be defined by its tiny size. Rather its the melting pot of various cultures with people coming from all over the World. But the four prominent culture that could be seen in its culture, food and art are the Chinese, Indian (Tamil), Malay and Peranakan or Baba Nyonya.

Though as a grown up I dread summer but when I look back, Summer evokes such fond memories of childhood vacations spent at grandma's. Those were the simplest times with pure joy found in everything.

My Mama bari or maternal home is in a very remote village of Midnapore near the Coast did not even have electricity back then but we never missed it. we had friends and cousins to play with, pure unadulterated nature to explore and loving family and home to come back to. Everything was pure in what they offered. We had the most basic food foraged, caught and collected from our own farms, cooked by Dida. Even the breakfasts were simple affairs.

Bengali food has always been based on the principles of Ayurveda following which we not only include each of the six tastes to our meals for a more nourishing and fulfilling experience we also base our diet on easily digestible rice based products. Apart from various types of rice that contributes as the main carbohydrate to a Bengali diet there are numerous other rice based products like Muri (puffed rice), Chire (beaten rice), Khoi (puffed rice in it's husk), Chalbhaja (Another type of puffed rice but not as puffed and little spicy), khud (broken rice)  etc that makes our breakfast and snacks wholesome and filling.

You will hardly find a Bengali who have grew up in the 80's or before not have had Doi-chire-Aam as summer breakfast. Doi here refers to homemade yogurt and mostly chinipata doi where sugar is added to the milk before adding the culture. This Chinipata Doi often were our desserts during summer days even in our family this was served as a part of wedding meal. 

This Kalabhat parfait is born from that memory of my summer vacations and Doi-chire-aam. IF you know me then you know I do not suggest or recommend anything unless am very sure of it. And this Kalabhat parfait is a delicious thing to start your day. Kalabhat or black rice is naturally high in anti oxidant and contains anthocyanin that fights cancer and helps in reducing inflammations. Naturally gluten free, full of fiber and rich in protein content and so very versatile too. You can use them as steamed rice to pair with your curries, add in stir fries or salads, make desserts and even add them in your soup. Trust me this chewy slightly glutinous grain is a delight to have.

Yes, One more jute leaf recipe is here as I could not finish the big bunch that my brother sent from home.

This is one of the most common recipe of jute leaf prepared all through Bengal.The Slimy texture of the leaves are best dealt by deep/ pan frying. Everyone at home love this recipe with the regular dal-bhat-mach (Rice-lentil-fish). Often when my father is home I have to add very finely sliced onion to the batter as he is averse to any fritters made with leaves, (some people never grow up I tell you ).

I had no idea that mustard flowers were edible. Saw this first while strolling at the newly opened Patuli floating market in Kolkata. This was just when it all started in end of January. The seller told me you can make fritters out of them or just make a stir fry with potatoes and mustard greens. I could not buy it at that time mainly because fritters and deep fries never allure me but then even my organic vegetable home delivery person told me about it and I decided to give it a go.

No self respecting Indian restaurant, anywhere in the World would miss out on having chicken tikka or butter masala on their menu.  It might be frustrating and crib worthy for us Indian but in reality, anywhere in the World this will win hands-down as the most popular and loved Indian dish.

While I sit and write this I can hear many crackers bursting behind the verandah. Diwali, the biggest festival of India is certainly upon us. While most of you are busy prepping for snacks and sweets for the coming festivities I am yet to gather enough energy to start making some. There is something about Diwali, the hangover and guilt pangs of over indulging from Durga puja, The shortest holiday break and between exams in school, it makes you little skeptical to go overboard with these fried stuffs. But unless you start making them you really do not get the feel of the festivities.

This recipe of cocktail samosa is a regular one for my family. Whenever I get time I make a batch of  The samosa skins or more commonly known as pattis. In Kolkata we are not lucky enough to get readymade samosa pattis or phyllo pattis so we have to make them. These are good for making spring rolls as well. 

This recipe has three parts, Making the skin, making the filling and finally filling and shaping and frying. Hopefully my long term plan of making videos would be soon materialised to make a detailed post for this but if you follow my step by step instruction here, you would be fine.

My Daughter is very happy these days. Ever since the driver left job to go to his native village she is very excited. Both the kids do not like car rides rather they prefer to commute on public transport. My son's joy breaks all bounds every time he makes me agree to ride a bus. Same with the daughter, her favourites are Auto rikshaw and rikshaw.

Since her play school is just 5 minutes ride from home, now a days I am picking her up in a rikshaw and everyday after school when her eyes fall on the waiting rikshaw outside the gate she starts jumping with joy. her joy is so infectious that even the Riksha pullaer or commonly known as rikshaw wallas starts smiling at her. Everyday she tries to persuade me to sell our cars and buy a Rikshaw for her to ride all day long. and every day I argue with her saying Baba has to go to office and we do not have anyone to pull the rikshaw. but am pretty sure soon she will ask her grandpa and brother to do the job for her.

Today my mind is foggy and the weather is gloomy...It's going to be a long night it seems and I just wanted to come to my blog for some comfort without saying anything.

So here it goes a simple recipe of Mourola macher jhuri or batter fried crispy Indian Carplet/ Indian anchovy. This is how my maa used to make it and it's perfect to start your kids on eating small fish. 

As we all know small fish which are eaten whole with head and bones are packed with calcium and iron but it is extremely beneficial for small kids. It provides a rare source of micro-nutrient and essential fatty acid that is very important for health and survival of growing kids. Nutrients such as Vitamin A, Z and omega 3 fatty acids play an important role in brain development and micro-nutrients found in these small fishes especially Indian carplet is much more higher than in any other animal source foods.