December 22, 2015

#BookReview : Kanhu & Other Stories

Title: Kanhu & Other stories
Translated by Saroj Mishra
Published by: Platinum Press 2015
Price: Rs. 149
Pages: 109
Rate: 4.5/5

Kanhu & Other stories is a compilation of ten short stories written by well-known Odiya writers which are translated by Saroj Mishra.  Many of those writers are the winners of Kendrya Sahitya Akademi awards and different types of renowned literary awards. The main focus of the stories is on the contemporary Odiya culture and society. Each story has a strong plot that will pull the reader to move on the next and each character of the story are skillfully crafted. The stories are actually the irony of the bureaucratic society which are sarcastically portraying the present scenario. Most of the negative aspects of a politically dominated society have been depicted through the stories. Whether it is bribery to dowry, conspiracy to jealousy, or self-respect to honesty, the authors folded it well in the attire of strong plots. 

I really enjoyed the irony of the political world in the story – “Inauguration of the Electric Crematorium.” At one read it will look like a story full of comedy, how a dead body has been arranged for a minister for the inauguration of the Electric Crematorium. Very interestingly the author has portrayed the futility of human lives with full of satire. The battle between truth and lie that is actually the subjective clause of the political world has been sketched comically but the irony is totally visible. Or take the stories like Mystery of the closed iron chest, Kanhu, or Mission Heart, where the human relationships and the thought provoking feelings were sketched well. Loneliness, unemployment, hunger, trust, loyalty, dream, love, negligence, fragility of relationships all are the key tools of the stories. The stories are nothing but ironically replicating the true face of the present society. The the stories are the picture of the present Odiya culture where trust diminishes, truth gets eschewed, love turns in to negligence, and loyalty takes for granted. Each story depicts the survival strategy that the human folks are fighting against the odds, sacrificing the positive attitude to surrender to the autocratic world. Life is a blessing but life is cruel too when it gets dominated by the human made destiny – that is the inner meaning of each story. Overall I literally enjoyed reading each and every story of the book.

December 16, 2015

#EasyRecpe : Baked Chicken Caprese Salad

During the day time I am almost excluded from my kitchen by the cook. She loves to reign over the kitchen and gets disappointed even I peep in. She breezes around the kitechen with a constant jingle sound of her bangles and the utensils. I always try to avoid the musical concord and retreat to not interfere. The only interaction regarding food we have once in a day - my instruction what to cook and if something special then how to cook that. So I can own my kitchen only in the next half of the day when I prefer to cook the dinner. I always try to avoid an elaborate dinner. I prefer to keep it simple and healthy. Even the man after a tiring day loves to have something delicious, tasty but overall healthy and light. He wants to avoid rice so as my daughter. So most of the time it is something baked or grilled. /the other day I made Baked Chicken Caprese Salad and served with some boiled vegetables and baked cheese spinach.  It came out tasty, light and got cooked in few minutes. 
                                                               Once a visit to The Corner Courtyard during a review program Chef Chanchal offers a special dish Grilled Italian Chicken Patties with salad caprese and parsley garlic aioli to us. And I was so impressed and inspired by the dish that I decided to try it at home. Now Caprese Salad is one of the most simple salads in the Italian cuisine. It calls for sliced fresh mozzarella, tomatoes and basil, some seasoning with salt, and olive oil. During the time of the creation of this salad, it was kept in mind to made a resemblance to the colors of the Italian flag: red, white, and green. (Info from Wiki) Baked or Grilled chicken/ meat can be used to give it an extra volume to the taste.When I made the dish I baked the chicken. If you want you can grill it too. Just keep in mind while grilling, don't forget to braise it with some oil, preferably olive oil.
(Yields 6 to 8 patties depending on the size)
Minced Chicken -200grm
Blanched chopped spinach - 2 tbspn (All the water must be completely squeezed out)
Chopped parsley: 1 tbspn
Chilli Flakes: 1 tspn (more or less)
Italian seasoning - 1/2 tspn
Lemon juice - 1 tbspn
Salt and Balck pepper as per taste

Mozzarella Cheese - Cut in thin slice in a shape of square (Depends on how many patties are there)
Tomato slices (Depends on how many patties are there)
1. Mix all the ingredients nicely.
2. Grease your hand with oil and take a small portion and give the portion a shape of a patty.
3. Take an ovenproof tray. Cover it with aluminum foil (See note #1) and grease the surface.
4. Place the patties on the tray and bake for 15 + 10 minutes turning each side at 200 degree Centigrade.
5. Take a serving plate. Place a slice of tomato, top it with mozzarella cheese and then on the top place the Chicken Patty. Relish it with boiled or stir fried vegetables and bread. I had with some baked spinach topped with cheese, boiled vegetables, salads and Bread. (See note how to eat it #3)

1. Whenever I bake some savoury dishes on a tray I always cover it with an aluminium foil. It helps to save a lot of time in behind of cleaning the burning stains.
2. If you want to avoid the cheese then simply have it with boiled vegetables and bread. 
3. To enjoy the taste, you must have a bite of  the Tomato, the cheese and the chicken patty altogether. That will give you the exact taste of the dish and to enjoy the every bit of it.

December 12, 2015

#EasyRecipe - Healthy Hassle- Free Chicken Curry

I get many requests from my readers to provide them some easy and healthy recipes which will be hassle free and don't require to spend hour after hour in the kitchen. Even my sister always asks for easy and tasty recipes who resides in abroad and can't get much time to spend in the kitchen as her overactive son keeps her dancing around him all the time. So I decided to start a series of  #EasyRecipes that will be healthy, tasty and will be hassle-free. Now this chicken curry is my all-time favourite. It goes perfectly as an accompaniment of a light meal or as a party dish. Only it depends on the cooking timing and a bit changes in the Ingredients. Like if you are making it for a party the recipe will ask for some extra oil to make it a bit rich. The portion of the powdered Masalas can be increased too. The cooking time will be a bit longer until the juice gets reduced and turns the dish to a thick gravy when the chicken gets completely cooked. The preparation time is very less. I cooked mutton in the same manner. Will post the recipe soon. So let us move to the recipe and enjoy it:
#EasyRecipe - Healthy Hassle- Free Chicken Curry
Chicken cut into pieces -  700 - 800grm
Potato - (Optional - as much you want)
Chopped Onion - 2 big
Whole Garlic  cloves - 4 -5 + handful
Ginger paste: 1 & 1/2 tspn
Tomato - 1 small
Yogurt - 2 tbspn
Turmeric Powder - 1 tspn
Cumin Powder - 1 tspn
Coriander Powder - 1spn
Red chili Powder - 1 tsn (more or less as per your taste)
Whole Garam Masala - 2 each
Oil - 1 tspn (See note #1)
Ghee - 1/2 tspn (optional)
Salt as per taste
1. Wash the chicken thoroughly. Drain out all the excess water and keep aside.
2. In a grinder paste all the ingredients except the handful of garlic cloves, whole garam masala, and oil.
3. Marinade the chicken with the mixture for half an hour or so.
4. Heat oil and ghee in a deep dense pan or a Kodai. Add the whole Garam Masala and a handful of whole garlic gloves. Stir it till the garlic cloves are semi brown.
5.  Add the chicken and Saute on high flame for 5 mnts.
6. Then Cover a lid and let it be cooked in a low flame unless it is done. If you want to add potato (See note #2) then add it. Don't forget to give a stir in between. 
7. It will take approximately 30 to 40 minutes (more or less) to cook depending on which type of chicken (Boiler or frozen ) 
8. You can have it as a light chicken curry that goes perfectly with rice or with a thick gravy that perfectly accompanies with roti. Whatever consistency you like to have, cook the chicken in that way.  For thick gravy when the chicken is almost done please cook on high flame until the juice evaporates. 
9. There is no need to add water. The enough juice gets released from the chicken that helps to cook the chicken completely. But if you feel water is needed then please add warm water not cold water directly.
1. Any oil (Mustard, Sunflower or Olive oil) can be used. Now if you want to make this dish for a party then I would suggest you, to add a little oil extra (1 or 2 tbspn). You can increase the portions of the Powdered masalas too..
2. If you are adding potato then please keep on an eye that the potato should not be over cooked. If the potatoes are done but the chicken needs to cook for few more minutes then please take out the potatoes and add it again when the chicken is completely done.

December 11, 2015

Oven Roasted Plum Cake inspired by Baking with Julia

"Who is Julia Child?" asked the Man.
With a puckered eyebrows I innocently answered I don't know.
It happened one night almost 6 years back after watching the movie, Julie & Julia. I never realised that Julie Powel and Julia Child would become the significant parts of my life.
I was then struggling with my baby steps into  blogging food blogging, with a very knowledge about Food and the who's who. I had already completed my stay in USA for 3 three years and gave birth to an adorable daughter. Though I had started blogging a long time back, the pregnancy and the postpartum blues somehow restricted to divulge the blog to continue.When I was able to grapple with all the odds I started blogging again. And that time as a full-time Food Blogger after almost 2 years.  Julie & Julia, the movie influenced and inspired me like a rain shower after a decade in a desert. I tied up my apron, infused the character of Julie Powel in me and reign over the kitchen copying each and every move of Julie and vigorously concentrated on blogging. I sat with my Laptop like Julie, I cooked like Julie, I talked like Julie. It might sound very childish and funny but yes it is Julie and Julie. Julia Child was then never in my thought or in my mind.
I had never thought then that almost after six years I would fall in love with Julia Child. My experiences and knowledge regarding the culinary world helped me to grow each day more matured. Now the scene at my home is a bit different. To my surprise, my eight year old daughter is all head over heel in love with the movie Julie & Julia. Her main love is for Julie Powel, where I focus my concentration on Julia Child. When I asked my daughter: 
"Why do you like this movie?
She answered back: "Because I love blogging and Cooking."
 I guess when you have a food blogger mum at home the influence may sound like this. :)

As a surprise gift, I received the book Baking with Julia  and the DVD of Julie & Julia from my husband a year ago. He is much aware of my fascination to imitate Julie Powel, how she blogs and Cooks and a springing up respect and likeness towards Julia Child. At the same time my weakness towards baking that I am nurturing from a long time. In the meantime, I have already finished reading Julia Child 's  My life in France and possessed the Mastering the art of French Cooking Volume 1 & 2. So the gift from him was like winning some treasure all of a sudden. While browsing through the book, I almost bookmarked all the recipes to give them a try. The book is a compilation of sweet and savoury baked recipes where many reputed bakers have contributed too. They are pretty easy, very well explained and perfect for the beginner. I found some fresh plums from our local market. So decided to try this recipe first. We were about to spend few days in our other house in Newtown when I thought of baking something over there. So I took all the ingredients with me and the book  but forgotten to take the measuring cups and spoons. Immediately my heart sank down when I was about tart it. I felt like I saw some nightmare suddenly. But since I was baking for a long time, I made myself calm down, eyeballed the measurement and made it. And yes it came out perfect. As a baker, it was a great achievement for me that experience did help one to resolve the odd situation. But yes this is also true that if the measurements are not proportionate, the outcome of a baking goodie fails most of the times. So here is the recipe. Give it try, as I am sure your kids and family members will love it.
{Recipe adapted from Baking with Julia. Contributing Baker: Marcel Desaulniers}
(I follow the measurement as per the given recipe)
All purpose Flour - 1 cup
Butter - 100gm + little more for greasing (Room temperature. The recipe asked for unsalted but I used Amul butter)
Brown Sugar: 2/3 cup
Granulated sugar 1/2 cup
Eggs - 2
Vanilla essence - 1/2 tspn
Baking Soda: 3/4 tspn
Buttermilk 1/4 cup
Ripe plums, pitted and halved - 3-4
1. Mix nicely the Flour and the baking soda and keep aside.
2. In another bowl mix the butter with the two types of sugar at a time until blended properly.
3. Add  one egg at a time and blend.
4. Add the vanilla essence and butter milk. Blend.
5. Now slowly fold the flour in the egg and mix nicely.
6 Pre-heat the oven at 180-degree centigrade for 8 to 10 minutes.
7. Take 6 to 8 ramekins or cupcake molds. Grease them nicely with butter.
8. Pour the batter filling half of the each cups.
9 Take one of the half plums and slightly push it down on the top of the batter. Make sure to keep the skin side down and the cut side up of the plum. Do the same with the other cups.
10. Sprinkle some brown sugar on the top of the plum and bake for 25 to 30 minutes until a toothpick prick inside comes out clean.
11. Let it get cooled completely then slowly with the help of a sharp knife running on the side of the cake slowly demould it.

1. When we use fresh fruits in a cake to bake, the cake becomes a bit soggy and will look under cooked from inside. So don't worry, enjoy eating the cake.
2. I have used peach and strawberry with the same recipe and it came out perfect.

It is not a plum season know. But it is in my draft since a long time. So found it right time to post to celebrate the season of baking.

This recipe is off to the Baking event hosted by Kolkata Food Bloggers:

December 10, 2015

#BookReview: The curse of Damini by Debjjani Mohanty

"Damini is not a name, and the curse is no supernatural power. Damini symbolizes the vulnerability of women in our society. Damini exists within our minds. She lives in me and in you." 
(The curse of Damini, Chapter: 34, page: 179)

Title: The Curse of Damini
Author: Debjani Mohanty
Published by: Partridge India 2015
Price: Rs. 399
Pages: 185
Rate: 4/5

The Curse of Damini is the debut novel by Debjani Mohanty. First a glimpse on the summary of the book as the blurb reads:
"The world seemed not enough for free spirited Renuka, when she married the highly educated Shashank hailing from the mightiest Zamindars of Bengal. However, soon her life turned upside down when a neighbor revealed her of their sinister past.
It is a mysterious supernatural curse cast on their family almost a century back. Generation by generation, Damini's enraged curse had passed on, declining their family clan from hundreds to a handful few. Who would be Damini's next victim? And why innocent lives are at a stake for a crime committed by an ancestor a hundred years back? Renuka would not settle until she finds an answer and in her quest she struggles to eradicate all the evils that come in her way. Would she ever win a battle against an unseen enemy? Would the wrong done to Damini be ever avenged?
Set against the nostalgic era of 1940s, the story narrates the arduous journey of Renuka Pal, the protagonist, from a rash teenage freedom fighter to the seasoned writer of the 21st century India. In this thrilling saga of death, betrayal and power play the narrative would cover a large chunk of twentieth century history. The passing of time, historical events and the changing country is so well-woven to the story that one would hardly differentiate between fact and fiction."

I was quite pulled in after reading the plot and decided to review the book - The Curse of Damini. . After reading the prologue, I thought it was a kind of haunted stories and found the dialogues pretty cinematic. But as I dug deep in more, the book took me no time to finish it. After a long time, I read a novel with such a free flowing grip that can't be left in-between. Each chapter entices to move on to the next to find out what surprise is waiting for us. Debutante Debjani Mohanty skilfully delineated the focus on the struggle of the women, their fight for existence and the search for Identity which was warmly wrapped up with a fervid romance in between the two main leads. The main protagonist Renuka is the epitome of existence with whom the womanhood has been empowered to fight against the odds. The whole story evolves around her with her encounter with different incidents that a patriarchal society exemplifies as the oppressed ruler where women are the subjects to suffer. Damini turns out to be the silent protagonist who throughout the novel haunted the women of the Roy Choudhury family as a curse but at the end, Renuka elucidates the truth of Damini who is none but the prototype of female subjugation.
                                                   The fiction started from the very backdrop of pre-independence and early independent India  when Renuka’s journey for existence started right as a freedom fighter at the age of fifteen. Slowly the story built up with a confrontation of teenage love at first sight in between Shashank (the son of Roy Choudhury family) and Renuka. Then after few years, incidentally, they got conjugally knotted against some odds where the dreams of two hearts elated with joy. The curse that haunted the Roy Choudhury family started haunting Renuka too. But Renuka with her education and rationality spiflicated the curse and established her own institution. Renuka proved herself that financial independence not only gives an identity to a lady but the power to fight back against the male dominated society. Though the half of the credit goes to her success to her husband whose constant support and understanding helped her to surmount the success. Papiya, Ichamayi, Catherine, Mandira who all are the victim of the patriarchal society, became the strength of Renuka to fight back and stood against the norms and ordinances that a patriarchal society tabooed for women. The book floated with a great acquisition denoting the women struggle in terms of rape, prostitution, several childbirth and miscarriages leading to a depression, fate of a girl child etc. The fiction covered an era starting from the pre-independence India till 21st century remonstrating that the female struggle for existence remained more or less same. The book even ended up with the Nirbhaya rape case and Renuka’s cogitation how rape could be demolished from this society.

What I liked most, is the way the author described with minute detailing the era of Zaminder, their culture and the rituals, the riot after the partition. Being a Bengali, I very much float with the memory line that many of us may have heard the stories from our grandmothers. The author has delimitated romance as the main drive that made the readers to get hooked till the end. The character of Mandira, I found too bold and plain spoken considering the time when she was born.  Renuka’s mentation on how to stop rape broke the rhythm how the novel was flowing freely. I also wished if the Title of the book would be more theme-centric as the title is not justifying the theme of the novel. But I would really like to appreciate the way being an engineering graduate and working as a senior IT professional with one of the biggest MNCs of India, Debjani Mohanty presented her debut novel. I will be surely looking forward to her next fiction.

December 7, 2015

Macher Dimer Bora or Fish Roe Fritter

I have never thought that I will document the pure Bengali dishes in my blog. Yes, it must sound weird, as being a Bengali how come one can utter those words so easily! But to be honest, I was never a Bengali food lover. Mainly fish was not in my favourite list except Hilsa and Prawns. My taste bud always forced me to love the continental style of cooking. But once you become a mother you become aware of all the tiny little things. I became more aware to teach my daughters the root of our culture and found food is one of the most interesting contributions of it. I wanted my children to know their culture well and loved the way our each Bengali dish interweaves the memories and the stories trailing to us from our great great grandmothers. I love the way the authentic traditional recipes float to us without any change and give us the identity of who we are by birth, by food, and by culture. What was my outlook or my food habit that got lessened because maturity makes us to understand, that unless you know your root well you will be standing in a no man's land. I understood why my Father relocated back in India with us, leaving behind a promising job and a comfortable life. My father is a strong puritan when it comes to his culture and motherland. He wanted his daughters to grow as an educated lady bearing their Bengali culture as their ornaments. I am not sure how much I was able to bear it through to fulfil his dreams, but now the same dream I have woven for my daughters too. I keep on documenting the traditional household Bengali recipes for my daughters, so that when they will grow up they will not miss them out. I also realised that there are so many traditional recipes got lost with the people whom I missed so much to stay in this world alive and help me out in documenting those with the stories related to it. I miss the memories of my grandmother how she used to make each dishes so skillfully, tasty that was also using the less ingredients that a recipe calls for. I missed my Elder Mashi (Maternal Aunty, whom I used call Mamoni). She was a brilliant cook and till her death I saw her using homemade masalas made by her own. I never thought of documenting those when she was alive. But now I realised what treasure she has taken with her and what I missed.
Macher Dimer Bora or Fish roe fritter is something that is one of the most common dishes of any Bengali household cooking. My MIL makes a sumptuous curry out of it. Please check the note for the recipe. I thought of documenting this recipe for the fiture reference for my kids.
Machher Dim or Fish roe: 100gm (Rohu /Katla)
Onion finely chopped - 1 small
Ginger finely chopped / paste - 1/2 tspn
Coriander Leaves finely chopped - 2 tspn
Turmeric powder- a pinch
Flour - 1 - 2 tbspn (More or less - As per requirement)
Green Chili finely chopped - 1 (More or less - as per your taste)
Salt and pepper as per taste.
Mustard Oil - As much needed for deep frying
1. In a bowl mix all the ingredients except the flour and mix nicely. 
2. Heat enough oil for deep frying in a Kodai. Make sure the oil should be piping hot.
3. Slowly mix the flour in small amount unless it is ready to hold for frying. To test it, take a tiny portion from it and put it in the hot oil. If it is floating then it is ready.
4. Now take small portions from the dough giving a roll in shapes of a ball by your one hand only and then put it in the piping hot oil. In the medium flame keep on frying unless the fritters turn brown. Serve hot with Rice and Dal.
1. You can add chopped spring onion, a pinch of cumin and coriander powder to make it more tasty.
2. My MIL often makes a curry out of it. Just adding ginger paste and chopped tomato in little oil. When the tomato is well blended she adds a paste of cumin, turmeric, coriander and red chili powder. If one wants potato cane be added too. Then she adds water and it comes to boil the fritters are added. She adds salt to taste and a some whole chilies. That's all.

November 23, 2015

Lau diye machher matha (Fish head with Bottle gourd)

I was a fussy eater and completely made my mother's life miserable with my crabby food habit. Every day I would want some tasty and new dishes (Read -the options were though very less). Most of the healthy fortified foods were exscinded from my comestible list. But there were two fixings that my mother used to apply as her weapons to tame down my choices. Those were coconut and fish head. I used to eat anything that was cooked with coconut or fish head. So my mum used to feed me green leafy vegetables, Bottle gourd, pumpkin or mixed vegetables cooked with fish head. Or papaya, raw banana, ladies finger etc cooked with coconut. Thinking of - my mum is a magician who can make any dish sumptuous, I didn't realise then that these were the common Bengali household recipes. You must have understood that I used to dislike all the above-mentioned vegetables. But the fish head or the coconut used to work as the catalyst for me to make the dish edible and of course, tasty to me. In this respect, my daughter is showing some of the reflections of her mother. Though I must appreciate, she is much better than me as she hardly makes her mama's life miserable. But she does have some restricted food habits hidden in her mind too.
                           After becoming a mother and a Food Blogger, my mindset towards food got changed. The anxious mum started to understand the value of healthy food in our life and the curious and creative soul started experimenting different dishes from different cuisines. My sole concentration turned to provide the proper diet that should supply soundly nourishment to my girls. I often travel back to the memory line and envision the stubborn little girl throwing tantrums to the food was served to her and the mother trying her best to plead her. I feel sorry at times realising the trouble I caused to my mother. It was so well said that ' food escorts us back in time and shapes our memory'. With this Lau diye machher matha I had a fond memory attached to it. This  is one such dish that my mother used to cook for me and I happily used to devour it without any second thought. Same as for my daughter she likes it very much and every time demands to make it often. Maturity making me inclined more towards cooking Bengali dishes, and to experience the root more significantly. I realised that food typifies everything that is different about another culture and gives the most authentic insight into how people live. Ask a Fish lover Bengali like us who will answer back that except scales and the bones we eat almost the whole fish. Now let us move to the dish and enjoy:
Lau or Bottle gourd - 1 medium size
Fish Head - 1 big ( Rohu or Katla) {See note 1}
Ginger paste - 1 tspn
Tomato - 1 small
Fenugreek Seed - 1/2 tspn
Turmeric Powder - 1/2tspn + 1/2 tspn
Cumin Powder - 1/2 tspn
Coriander Powder - 1/2 tspn
Red Chilli Powder - As per taste
Mustard Oil - 2 tbspn + whatever needed
Green Chilli as per taste
Ghee - few drops
Salt & Sugar As per taste
1. Skin the Bottle gourd. Roughly chop the Lau or Bottle gourd into small pieces. Keep aside.
2. Add 1/2 tspn Turmeric powder and salt to taste to the fish head. Rub thoroughly.
3. Heat 2 tbspn oil in  a Kadai or deep dense pan. Add the fish head and fry both sides till it turns brown. Take out from the fish head from the Kadai leaving behind the excess oil.
4. Now if you have enough oil (approx 1 tbspn) then no need to add more oil. If required then please add more. Heat the oil and then add the fenugreek seeds.
5. Soon after add the chopped lau and cook for 5 minutes on high flame. Add chopped tomato. Cover it up and cook for 5 to 6 minutes on high flame.
6. The bottle gourd tends to leave a lot of juice (See Note). Take the lid off. Add all the other spices (Not the green chillies and ghee) including  the fish head. Mix nicely and keep on cooking until the juice gets completely evaporated. Keep on stirring in intervals breaking the fish head into as many small pieces as you can with the ladle.
7. The dish will look done when the lau or the Bottle gourd is soft and tender, the juice is totally dried up and the dish is coming out clean from the Kadai. Add ghee and green chillies and serve hot with rice.
1. When you wil buy the fish head, tell the seller to cut in to small pieces. It will be easier for you to cook. 
2. The bottle gourd tends to leave a lot of juice. So always be cautious not to turn the dish soggy. Keep on controlling the levels of the flame.

November 9, 2015

Shim Bata or Runner beans Paste

Life is getting too busy with the two princesses day by day. The elder one can't lift her head from the extended study pressure and the lil one is totally depended on me which makes me dance around her most of the time. To be honest, life has taken a different turn which is sweeter than anything. The two bundles of joy keep away the glumness from the home and give us the strength to move on with a fighting spirit. This year has shown us lot of ups and downs in our life. Here is hoping the new year will begin on a sweeter note. 
Let me wish you all Happy Dipabali and move on the recipe.. May the festive season brings you happiness and prosperity.
Shim or Runner Beans - 100 gm (Preferably the baby ones)
Coriander leaves- 100 gm
Garlic Cloves - 5- 6 (Optional)
Green Chilli - 1 -2
Oil - 2 tspn
Salt & Sugar - As per taste
Kalonji/ nigella seeds - 1/4 tspn
Ghee - a pinch
1. Grind the Shim/ Runner beans along with the green chilli and garlic into fine paste. If it needs water then please add.
2. Grind the coriander leaves separately into a fine paste.
3. Heat Oil in a Kadai or pan and add the Nigella seeds. Add the Shim Paste or the Runner Beans paste and keep on sauteing until it gets almost cooked. Add the Coriander leaves paste and salt and sugar and cook till it turns into a dough and comes out easily from the pan. add a pinch of ghee and serve with hot rice.
1. I have learnt this dish from my cook. What she has told that the quantity of the Shim/ runner beans and the Coriander leaves should be same. and it should be slow cooked and after getting totally dry the taste enhances.
2. Another thing she has told that choosing the right age Shim or Runner Beans are very important. As much baby beans we cook, the taste comes out better.

September 22, 2015

Product Review: Assam 1860 Tea

“I say let the world go to hell, but I should always have my tea.” 

To be honest, I am not a tea lover. I love Iced Tea though, that is also very rare. Then you must be wondering why I am reviewing a product which I didn't taste or experience. On a different note, apart from me all my family members are ardent Tea Lovers. Or more or less I can say I have 'Tea-addicted' people all around me. I grow up seeing my Mom and Dad, if they do not get their morning tea on time the whole world will turn topsy-turvy and a bad headache will clumsily off their mood. I have seen my husband spending hours in the isle of the Tea sections of the Hypermarkets choosing the right flavour that could match his taste bud, and keep on trying and tasting them. He is very particular about the tastes and flavours and it is very difficult to satisfy his taste bud. 

So when I got a mail from Team Assam 1860 to sample their tea, I reverted back with a confession that I don't drink tea. I should appreciate their gentle approach for sending me a well packed tea leaves for my family with a congratulations note. What melts down my heart is, the first two lines from the letter they sent me. Thanks for the Lovely lines Assam 1860 tea.

Now let us come to the Tea. I created a tea Tasting session at my home where my parents, my parent-in-laws and my sister-in-law were invited over a tea party. Before I approach what they said and how much they liked the tea, let me say few words about Assam1860 Tea:
The first thing they ensure that will please your senses is the flavour of the CTC black tea. Now, what exactly the CTC means? (I learnt it too)-

“Crush, Tear, and Curl is a method of processing black tea, similar to that of orthodox tea manufacturer. Instead of the leaves being rolled as a final stage, like Oolongs, they are passed through a series of cylindrical rollers with hundreds of small sharp "teeth" that crush, tear, and curl the tea.” 
And this is what Assam 1860 Tea ensures:
“Assam 1860 is a black tea that celebrates tea itself. It is made only from leaves plucked in the picturesque Thowra Estate, a Chai Bagan set up in 1860. We ensure that the phrase ‘garden fresh’ lives up to its every promise.

The leaves are plucked, processed and packed in the estate itself, ensuring quality and freshness that is unparalleled. So wherever you are, you might as well be drinking your cup of Assam 1860 on the verdant verandah of the Thowra Bungalow, overlooking graceful rolling greens on our lush terraces.

We can’t wait for you to try our new offering. The plucking of tea leaves has begun in earnest!”

Now let me share the experiences of Assam 1860 that my family had. 

My parents – in – law and my Husband:
They drink black tea without sugar. So I prefer to experience them the tea bags, came along with the pack. My parents- in – law shared one tea bag and my Husband one full. According to them, the flavour of the tea is a perfect blend of taste and aroma that can brighten up the lazy mornings and the moods.
To my husband who first inhales the aroma. If the aroma touches his heart then he will next go for the colour. The colour of the tea should be faint brown. So when he senses the aroma of Assam 1860 I saw a pleasing smile brushed his face. After tasting it, he nodded his head and just smiled. That means the tea passed the sensory tasting journey. He asked me more detail about the tea. :)
My Parents and my sister-in-law:
They love their tea most of the time with milk, brewing for a longer time with some extra tea leaves than the moderate portion. It should have sugar and served piping hot when sipped. This time, I used the loose tea leaves sent along. To them, the taste gives a flush to gain all the lost energy and one goes back to a time to play with his/her old memories. That was what my dad said.

To my sister-in-law after tasting few she found it a perfect one which she can enjoy sitting on a lazy couch with a book to experience the aromatic flavour. She would love to add some ginger in it or few drops of lemon. A perfect “Kadak ” masala tea could be justified the tea as well.
So what I have learnt from them that when someone is tasting a tea one should know it is a sensory journey where the aroma plays one of the important roles. The aroma gives a peace in your mind and then the taste that should beatify your sensory buds and drove you down to the memory lanes to regain the energy and to lighten up your days. And no need to say Assam 1860 tea passed all these to prove – “Let us try it again”….

September 5, 2015

Quick Party Dessert {"Say Cheese to Chocolate"}

“Anything is good if it's made of chocolate.” 
― Jo Brand
 #Quick post- As promised to a reader to give her this recipe ( or rather no recipe just an idea).
If you have a bunch of kids invited in your party then I guess the first thing will strike up in your mind is to make something out of Chocolate. Even I have seen, give the kids anything they dislike - for example some fruits, they will surely gobble it up if you present it with chocolate. Why only the kids, adults turns on to a kid when it comes to Chocolate. Like as Dave Barry said: Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain”, no wonder chocolate drifts with the same penchant without considering any age. So today I am sharing a perfect chocolaty dessert which is not only a party winner or perfectly pairs a satisfying meal,, it is made in  no time and needs a very less time for preperation. Lets move on to the recipe:
{This is time I have not given any measurement, it is too easy to make and needs just the way like. Please check the Notes #2 for more variations.}
Left over Chocolate Ganache (See Note #1)
Cheese-lings (See Note #3)
Grated Chocolate  
Chocolate syrup/sauce  
1. It is too easy to make. Take some small serving glass/container (Transparent preferable) and assemble all the ingredients in layers, like put a layer of ganache, then a layer of cheese-lings. You can repeat this twice and on the top just drizzle some Chocolate syrup/sauce and some grated chocolate. Your dish is ready.
1. You must be knowing how to make Ganache. If not then check Here and Here. I have mentioned left over Ganache as I made out of it. You can always make fresh one. Just make sure to give it a rest for a couple of hours in the refrigerator before serving it.

2. It can be made under many more variations. 
i] You can use dry fruits or chopped fresh fruits. 
ii] To make it a little boozy, soak some dry fruits in rum overnight and then strain the fruits and add in it. 
iii] Some chunks of chocolate biscuit or Oreo pairs well too. 
iv] You can add layer of Ice cream, fresh fruits and some nuts and top with ganache and chocolate syrup with some choco chips.
There are so many options to make it drool-worthy, just go wild with your creativity and imagination.

3.  If you are giving a layer of cheese- lings, then make sure to arrange it just before serving. Otherwise the cheese-lings will become soggy and the ganache will toss off totally the crispy and crunchiness of the cheese-lings.