Piyaji - Onion Fritters

I was proud of the speed at which I had mastered Bengali. My ears were (and are) all open to grasp any new word that was not in my Vocabulary yet. I had a colleague, Nilanjanda – he was the master of Bengali proverbs. He would mutter a quote apt for any situation, and immediately I would start bugging him to know what it meant and in what context it can be used. I would then be on the lookout for the right situation at home to declare the newly learnt proverb. And everybody at home would be taken aback to hear the proverb coming from ME! All thanks to Niluda for strengthening my Bangla literally!

These are some I still remember:

‘Bel paakle kaaker ki’

‘Baar kheye khudiram hoye jaoa’

‘Gache kathaal gope tel’

‘Joto dosh Nanda ghosh’

While I took pride at my newly honed language skills, I was in for a shock. Those days we were looking for a cook at home coz kids were barely few months old and I was going to join back work soon. Requirement was spread by word of mouth through maids. And anything that goes into one of their ears spreads like forest fire. They have such high bandwidth and network speed. Bang came a lady to check about the vacancy. Ma handled the interview and final negotiation. Compensation was bargained and settled at a ‘Not yours - not mine’ amount. The lady had a demand apart from the salary offered. She said that we must offer her with ‘Jal Khabar’ daily evening. And there you are! Me being the silent spectator scratched my head as I didn’t know what that meant. Jal means water and Khabar means Food. Now what on earth does ‘Water Food’ mean??? Later on, I found out that that it’s an expression that means the light (?) snacks that we have along with evening tea. Hmmm, learning never ends…

Piyaji or Onion Fritters are my favourite Water Food! (You know what I mean) Few months back when we were staying along Bhabi, Kakima and Kaku (Bhabi’s parents) had also come down to stay with us. We had Piyaji on the platter and Kaku declared with contempt ‘Tomra Piyaji banaate paro na!’ (You guys are incapable of making Piyaji) He announced that he will make Piyaji one day and we were all to wait and watch. But there was a condition that nobody had to enter the kitchen while he was at work! Hmmm, we were all curious now as to what was that secret ingredient that he would add to make the so-called perfect Piyajis. On pestering him we were allowed entry into the kitchen and I witnessed the entire process. He did everything the way we would do. But the patience and passion with which he fried those beauties was unmatchable. Abbas and I are eagerly waiting for Kaku and Kakima’s next visit to hog on all the delicacies Kakima prepares, along with Kaku’s Piyaji…. (Oh have heard about Kaku’s famous Beguni as well which is long due)

Ingredients:

Onions – 3, medium sized, very finely chopped (The finer the better)

Green chillies – 2, finely chopped

Gram flour – ¾ cup or as required

Salt – to taste

Baking soda – a pinch

Nigella seeds – ¼ tsp

Water – as required

Oil – for deep frying

Method:

1. Mix all the ingredients expect oil.
2. Heat oil in a deep bottomed vessel.
3. Make thin patties out of the onion mixture on your palm and slowly slip it into hot oil. Fry on both side till they turn light brown.
4. Remove from oil and place on absorbent papers to absorb excess oil.

Note:

1. Can be served with evening tea.
2. I like it with Puffed rice and a dash of mustard oil.
3. Bengalis like to have it for brunch along with left over rice soaked in lots of water. They call it ‘Paanta Bhaat’.
4. We also like to have it with Rice and Dal as a side

Instant Oats Idli with Coconut Mint Chutney

Did you know that a single bowl of oatmeal provides all essential nutrients like complex carbohydrates, B vitamins, fiber, and minerals such as phosphorous, iron, selenium, and calcium? Sounds like music to ears but a bowl of oats porridge is a torment to me. I can manage swallowing not more than a spoon with utmost disgust! I experimented on my kiddos and their reaction after the 1^st spoon intake was sign enough for me to not give them the porridge again. I can’t torture the innocent souls with something that I myself detest…

But its health benefits haunt me all the time and I somehow wanna include oats in our diet. Best way is to sneak it in so that its presence is unknown and not felt. I started off by adding handfuls in my chapathi or puri doughs. I added them in my cookies. Now recently I came across instant oats idli in Madhuri’s blog and it was just the perfect breakfast for those lazy weekend mornings or for busy weekday mornings (if you have the mix preserved ahead). Accompanied with Coconut-Mint Chutney, it was a wholesome and at the same time yummy breakfast. Abbas who skips breakfast when there is idli or dosa (other than Masala Dosa) loved it so much that he said he would skip lunch as he had over-eaten his breakfast.

Here goes the recipe for Instant Oats Idli:

Ingredients:

Rolled oats – ½ cup

Rava or Sooji – ½ cup

Baking soda – ½ tsp

Curd – ½ litre

Carrot – 1 medium sized, grated

Green chillies – 1, finely chopped (I skipped this for my kids)

Coriander leaves – a handful, finely chopped

Mustard seeds – ½ tsp

Asafoetida – a pinch

Oil – ¼ tsp

Method:

1. Dry roast the oats for 2-3 minutes in a wok till they turn fragrant. Keep aside to cool.
2. Repeat the same procedure with the soji and keep aside to cool.
3. Once the oats have cooled, coarsely powder it in the mixer.
4. Grease idli moulds with oil and put a spoonful of grated carrot in each of the moulds in the centre. Keep remaining carrot aside to be mixed with the idli batter.
5. Make a tempering with asafoetida and mustard seeds.
6. Mix together all the ingredients in a bowl. The curd goes in last. Blend the mixture well and allow the batter to rest for 15 minutes.
7. Pour the batter into the prepared idli moulds and steam cook for 15-20 minutes, like you would your normal idlis.
8. De-mould once they are cool.

For the Coconut Mint Chutney:

 

Grind together the following ingredients with water as per required consistency

 

Coconut grated – ½ cup

Green chillies – 7-8 or as per spice tolerance

Tamarind – marble sized ball

Ginger – ½” piece

Mint leaves - about 15

Salt to taste

Temper the chutney with Coconut oil (1tbsp) + mustard seeds (1/2 tsp) + red chillies (1 or 2) + Curry leaves (10-12 sprigs)

This goes out to Bookmarkes recipes Every Tuesday hosted by Priya and Aipi

I found these Health Benefits of oats from here:

• Lowers Cholestrol
• Reduces high blood pressure
• Boosts immune system
• Reduces weight
• Good source of protein
• Improves digestion
• Reduces the risk of cancer
• Stronger bones
• Excellent for pregnancy
• Good for skin
• Reduces stress
• Energy booster

Begun Bharta - Mashed Smoked Brinjal

“Eeew”, “Eeeks”, ”Yuck” – used to be my reactions when my eyes would spot any food that’s slimy, gooey and the sorts! I would find ripe papaya, tomatoes even brinjals really gross. My mom would place a Brinjal in between the wood logs which were burnt to heat water. She would then delicately remove the smoked skin and mash it with her hand. I would nauseate at the sight of it! I have strongly inherited my Dad’s genes. He also hated to see these mushy food stuffs…

Fate had it that Brinjal was Abbas’s favorite! How was I to use my hand to mash the slimy veggie? Initial months post marriage; I was only the assistant in the kitchen (fortunately). I would only peel and chop. Bhabi (My SIL) used to do all the cooking. Abbas’ passionate love for this veggie tempted me to try it. And there was no looking back after that. I love Brinjal now and I hate using any equipment to do so other than my hand. After all, the personal touch added to any dish alleviates its taste by leaps and bounds!

Just a Trivia here, my Bhabi prepares this dish every Saturday coz it is believed that all evil vibes are burnt along with the Brinjal! Ummi, my niece used to suck the Brinjal’s stem as though it were a lollipop. Whenever I make Brinjal Bharta, Brinjal’s stem refreshes all those beautiful memories of the good times we had together!!!

Ingredients:

Brinjal – 1 big

Onion – 1 medium sized, finely chopped

Tomato – 1 medium sized, finely chopped

Green chillies – as per spice tolerance, finely chopped

Turmeric powder – a pinch

Red chilli powder – 1 tsp (optional)

Salt

Corainder leaves – a handful, finely chopped

Mustard oil – 2 tbsp (Mustard oil is recommended, you could substitute with any other oil)

Method:

1. Make deep incisions on Brinjal and smear mustard oil all over its body.
2. Smoke it on stove top. This could be done in an oven. But somehow I prefer to burn it in direct fire to get that authentic taste. Keep turning it to ensure its entirely cooked.
3. Delicately remove the burnt skin. Its easy to remove under running water.
4. Mash the cooked brinjal with your hand, or a masher.
5. Heat oil in a pan. Add chopped onion and sauté till golden brown.
6. Add tomatoes and sauté till mushy.
7. Add mashed brinjal, spice powders, green chillies, salt and combine.
8. Saute well till you get a well combined mass.
9. Garnish with coriander leaves.

Note:

Bharta can be made by simply mixing raw onions, green chillies, salt and mustard oil with the mashed Brinjal. This also is delicious.

Alu Bhaja - Crispy Potato Juliennes

Ma can live without water but not without Alu Bhaja! Shoot her a question “What shall I prepare for lunch/dinner?” and bang comes the answer “Ektu Alu Bheje Nao. Khaoa hoye jabe.” (Meaning – fry some potatoes and meal will be over”) Alu Bhaja is everybody’s favourite side at home along with Rice and Dal. Makes for a comfort meal and I prepare extra rice when there is Alu Bhaja and Dal coz quantity of rice consumed with these accompaniments is more.

Ma doesn’t like it when the potato juliens turn mushy. She wants them crisp and each one separate. Her description of it being “Mochmoche” in Bengali. My Alu Bhaja woud turn out as Alu Bhaji and I would always fail at getting that ”Mochmoche” texture! Lately when Kakima had come down to stay with us, she gave the secret behind crispy juliennes. Salt and spices are to be added once potatoes are completely cooked. I used to add along with potatoes which would release water content due to which the end product would be mushy. Well, I now know the trick of the trade!!!

Try this easy side and I guarantee you’ll like it!

Ingredients:

Potatoes – 3-4, medium sized, cut into thin juliennes

Salt – taste

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp or as required

Oil – 4-5 tbsp

Method:

1. Heat oil in a pan.
2. Add the potato juliennes (flame should be high) and lightly stir till all the water content is evaporated.
3. Now cover with a lid and reduce flame.
4. After every 3-4 minutes, give a stir by removing lid and again cover.
5. Once the potatoes are cooked completely, remove the lid increase the flame to high. Add salt, turmeric powder and red chilli powder anc combine.
6. Now spread the juliennes evenly all over the pan and let them get roasted in high flame. If you are using a deep bottomed pan, the juliennes in the centre will get roasted. You have to keep shuffling and placing unroasted juliennes into the centre.
7. Drain the potatoes from oil and place on absorbent kitchen towel or tissues.

Note:

1. I generally use the oil left over after frying fritters to make this. The oil will be flavourful and makes the Alu Bhaja tastier.
2. Since we use a lot of oil for this dish, we will be left with oil after removing potatoes from them. Not all oil goes into the dish.

Kadahi Paneer

These days I’m trying to plan my Menu at home based on the on-going events in the blogosphere. When I come to deeply think of it, food bloggers’ kitchens dispersed geographically all over the world brewing in unison towards a common cause. How wonderful is that? It’s a great feeling to be a part of this selfless virtual world. We learn from each other, compliment each other, be there for each other. Blogosphere has become an inseparable part of my life and I am enjoying myself to the core.

Today’s dish is Kadahi Paneer bookmarked from Aipi’s blog. This dish impressed Abbas and Ma who dislike Paneer otherwise. It was a breeze to make and at the same time delicious. I modified it a teeny-weeny bit.

Ingredients:

Paneer - 1 cup, cubed

Capsicum – 1 medium sized, cubed

Tomato – 1 large, finely chopped

Coriander leaves – 2 tbsp, finely chopped

Tomato ketchup – 2 tbsp

Oil – 2 tbsp + 1 tsp

Ginger garlic paste – 1 tsp

Onion – 1 large, chopped

Cumin seeds – 1 tsp

Mustard seeds – ¼ tsp

Ajwain or carom seeds – ¼ tsp (I did not add just bcoz I forgot to)

Asafoetida – a pinch (I did not add just bcoz I forgot to)

Red chilli powder – 1 tsp or to taste

Coriander powder – 1tbsp

Kasuri Methi – 1 tbsp

Milk – ½ cup (optional, I added it to give this dish a semi gravy texture)

Salt to taste

Method:

1. Heat a tsp of oil in a pan and shallow fry paneer cubes till golden brown. Keep aside.
2. Heat rest of the oil in the same pan. Add mustard seeds, ajwain, cumin seeds and asafoetida.
3. Once the seeds start spluttering, add ginger garlic paste and sauté for a minute.
4. Add onions, salt and turmeric powder. Saute till onions turn golden brown in colour.
5. Turn heat to medium and add capsicum, red chilli powder, coriander powder and sauté for a minute.
6. Add tomatoes and coriander leaves and continue to sauté for 3-4 minutes. Add tomato ketchup, paneer, kasuri methi, milk (if using) and combine. Cook till you get the desired consistency.
7. Serve with flavoured rice or Indian breads.

Sending this to Bookmarked Recipe every Tuesday hosted by Priya and Aipi herself.

Also to "Tried and Tested - US Masala" hosted by Priya

Choco Nut Brownie

My first affair with brownie was ages ago. It was in a CCD that I ordered a Walnut Brownie with a scoop of vanilla ice-cream. And boy! I was bowled over. I would prefer a brownie any day over a slice of cake.

When Divya announced Brownie event, I had decided to participate in it. I had never attempted a Brownie at home till then. Hit Deeba's blog and settled with her Robert's Absolutely Best Brownies. The name of the brownie as well as the story behind it quite excited me. It is a one bowl recipe and needs a vigorous 1-minute stir which David Lebovitz has quoted as a life changing moment. I followed the recipe verbatim, but couldn't wait till the brownie cooled down to cut it. I just couldn't resist digging into it. I'm so glad I chose this coz this sure was the Absoultely Best brownie ever!!!

Makes 9 to 12 brownies
Ingredients
6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan
8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup all-purpose flour
1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped (I had only walnuts and almonds)

Method
1. Preheat the oven to 350°F (175°C).

2. Line the inside of a 9-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan, or with a single large sheet of extra wide foil or parchment paper. Lightly butter the foil or parchment.

3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir until it is melted and smooth.

4. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs, 1 at a time. 5. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.

6. Stir in the chopped nuts.

7. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.

8. Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares. {The brownies will keep well for up to 4 days and can be frozen for 1 month}

Valval - Amchi Vegetable Stew

Valval is a Konkani version of Vegetable Stew. It’s white coloured coconut milk based gravy stands for its purity. By purity, I mean that there are no onion-ginger-garlic like the usual curries or no garam masala or any other spices. Its just veggies cooked in coconut milk and a light tempering! A bowl of Valval is simply a bowl of goodness, nevertheless tasty.

I was a very picky eater and would hunt for cashews only in this stew. So my Amma would at times prepare Valval with only cashews just for me. Hmmm… Now that I have become an Amma, I like my kids to have all veggies. (Do I hear someone saying "How mean!!") And I am no more a picky eater coz my kids learn by following me. (Being a parent actually makes one a better person. I have even begun brushing my teeth before sleeping just so that my kids do it too)

Well, Valval is generally prepared during festivals. My Annamma (Grandma) would sit and scrape atleast 25 coconuts on such days at a stretch. She sure is a super woman. She is the best grandma any child can have and the best MIL in this world too. About being the best MOM, I doubt??? Coz all her children call her Honnie (meaning Bhabi in Konkani) and she never corrected them. Strange isn’t it? It was her birthday this month and she just completed 82 years. I love you Annamma from the bottom of my heart and miss you so very badly.

Each household might have a different Valval recipe. The basic outline should be the same but the choice of veggies and tempering might vary. This recipe is my version:

Ingredients:

Pumpin – cut into cubes

Ash gourd – cut into cubes

Beans – cut into an inch long pieces

Carrot – cut into cubes

Cashew – a handful

All the veggies together should amount to about 2 cups

Coconut Milk - 1cup think milk and 1 cup thick milk– I used Maggi Coconut milk powder sachet

Green chillies – 1 or 2

Salt to taste

For tempering:

Ghee – 2 tsp

Cumin seeds – ½ tsp

Curry leaves – 10-12

Asafoetida – a pinch (optional)

Method:

1. Cook all the veggies along with slit green chillies and salt in a pressure cooker or in a sauce pan. I added 2 tsps of coconut milk powder in the water. (Ideally veggies are cooked in thin coconut milk)
2. Now Add the thick coconut milk (I mixed rest of the of the coconut milk powder with a little more than half cup water) and give it a boil. (Adjust salt if required)
3. Heat ghee in a pan. Add cumin seeds. When they splutter, add asafetida and curry leaves. Pour the tempering over the prepared stew.