Bengali

Gota Seddho (Boiled whole veggies with whole mung beans)

10:27 PM


Gota Seddho or literally translated 'boiled whole' is not only a dish but a tradition that many Bengali families have. The recipe is quite simple, all you do is boil minimum 5 types of whole vegetables with several types of whole lentils with salt and little spices but is said to be good for the season, and by that I mean many believe that with seasonal fresh vegetables this dish prevents pox that plays havoc during this season. I don't know the truth but I would like to trust it.

Now like any other dish the gota seddho differs from family to family. As per tradition you make it on the day of Saraswati puja and eat it the next day which is called Sheetol soshti. I know many families including my in laws where a big batch of this is made with many types of whole vegetables and lentils and is hared among neighbours and relatives.

Bengali

Kucho Chingrir Charchari (Shrimps in mustard gravy)

7:04 AM


There are lot of learning in one's life that could not be attributed to our growing up years or to how your parents raised you. Yes they instill in you a sense of right and wrong which eventually helps you to decide what to take on and what to leave. But there are other things that you learn from your own experience, your own mistakes or simply new learning that you pick up in the journey called life.

Fish and Seafood

Pomfret Tawa Masala (spice coated pomfret pan roast)

10:53 AM


Pomfret Tawa Masala or Panfried spice coated whole pomfrets is a very quick and easy recipe which calls for nothing but a few pantry staples. But the end result is so very delicious that you would be requested to make it again and again. And the best part is you would love to oblige to see that satisfied twinkles gleaming in your loved one's eays.

Many, even people who are not so fish lovers prefer Pomfret for the sole reason that it has very few bones and the fishy smell could be get rid of by rubbing lemon juice before the marination stage. This is one of those dishes that could be enjoyed any time of the day. As a starter with a big squirt of lemon and your favourte glass of wine or as an evening snack with good tea, great company, gossip and laughter. 

For ehichever occassion you choose do not forget to serve it with plenty, lemon and preferebaly a huge helping of roughly chopped salad of onion and cucumber.

Pomfret tawa Masala

Ingredients:
Pomfret fishes: 3 pieces (medium size)

Make a paste of 
onion: 1 (medium purple indian variety)
Ginger: 1.5" pieces
Garlic: a whole pod 
Green chilly: 1

Chilli Powder - 1 tsp
Turmeric Powder  - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - a fat pinch
Lemon Juice - 1 tblspn+1 tsp
Water as needed
Salt to taste

Oil to shallow fry.

Method:
Clean and wash the pomfrets and make 3 slit marks on each side with a sharp knife. Pour 1 tsp lemon juice on them, rub and keep aside for 15 minutes.

In the mean time make a paste of the onion-ginger garlic and green chilly, to this add 1 tbsp lemon juice, salt, turmeric, chili powder, coriander powder, garam masala powder. Mix everything together.

Wash the fish pieces and dab with a kitchen towel to dry the skin. Pour the spice paste on them and using your fingers rub the paste all over the skin, slits and inside the fish. Make sure you cover all the areas. Cover with a cling wrap and marinate in the fridge for 1-2 hours.

Once you are ready to cook heat some oil and place the fishes side by side. Cook on medium for a minute and then cover with a lid. Steam cook on low for 5-7 minutes. Remove the lid and cook on medium to crisp up the skin on each sides. (min 5 minutes on each side.

Serve just out of the pan hot with slices of onion, lemon wedges and some chaat masala.


Bengali

Chaltar Raita or spiced Elephant apple

8:04 AM


Finally am back home after a whirlwind tour and my kid brother's wedding ceremony. The last two weeks went in a blur, filled to the brim with work, fun, travel, decking up and food food and more food. Everyday started way too early and ended quite late at night making us tired yet drunk on happiness. But now that it all is over I feel content that not a single thing went wrong and everybody enjoyed themselves while feeling comfortable with all the arrangements.

The next few weeks am planning to stay at home and enjoy the beautiful memories of meeting so many dear ones after such long time. So here is a quick post. A local traditional recipe hailing from my native village on the Coastal side of West Bengal.

Bengali

Chalta'r Achaar (Pickled Elephant apple/Dillenia Indica)

9:16 AM


Wish all my readers a very happy new year, may the God fulfill all your dreams.

A new year is always an excuse to start things afresh. For me its the time to be hopeful. there is something about winter that makes me happy. The weather, the stamina, the mood everything is positive during this time and there are plenty of festivities to cheer you about life. So come end of December I am all geared up and never miss a chance to make my resolutions. Yes I have diligently done so all my life and now when I look back I see a pattern.
before marriage it was to loose weight, look gorgeous,  party more and such silly things. but now with age and experience I have turned to making more achievable goals that would make a real difference in my life. So no more loosing weight just to look beautiful rather to excercise daily is on my card to be more fit and increase my stamina to run around with the kids.

But the biggest change am planning this year is to practice more mindfulness in my everyday life. To be aware of my surrounding, what makes me happy and whats not and slowing down to savour life as it is. I am inspired by the slow living movement which preaches structuring your life around meaning and fulfilment. I will write more about it later but hopefully on the blog front you will se me experimenting more with new ingredients and digging up more old forgotten recipes from the past.

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