Its been a long time since I posted anything, the main reason for the same was, BlogSpot was blocked in our office and the aircard takes ages to open the site and then post!!! So, what I have been doing is saving the creations in my drafts and now, posting it all for you!
R and I went for a quick vacation last weekend to Goa and stayed in this beautiful property called La Calypso. We stayed in a wooden cottage and the cottage was right next to the beach, so our days and nights were filled with the sounds of the sea and lovely breeze…it was magnificent!
While in Goa, I saw R freaking out on prawns, though I always knew that he enjoyed prawns, I was quite fascinated the way he was relishing them. So I decided to dig out this recipe which I had tried my hands with sometime back and now I post it for you all.
Frozen Prawns – 200gms
Salt - to taste
Pepper -- 1 tsp
Red chilly powder - 1 tsp
Vindallo masala - 1 tbsp
Oil - 2 tbsp
Lime juice - 1 tbsp
Coriander leaves
Thaw the prawns and sprinkle salt, pepper and red chilly and keep aside for sometime (I normally keep it for half an hour or so and do the rest right before serving).
Now, I n a pan heat some oil (2tbsp) and stir fry the prawns( this should not be more than a min or 2). Once prawns turn pink in color, sprinkle the vindallo masala and add a few drops of water, so that the prawns are covered with the masala. Now transfer the same on to a plate, squeeze some lemon juice on the top (just a bit because Vindallo masala is a little sour in itself).
And now…sprinkle some coriander leaves and serve!
It goes really well as a starter/ snacks with drinks or even with chai on a rainy day!
Relish!!!!!
Tuesday, July 8, 2008
Friday, January 4, 2008
The fruit for January, 2008 is PAPAYA.
This is the first time i am participating in an event, and I hope you will like what i am sharing.
I love papaya as a fruit, which i normally have it with a bit of chaat masala and lime juice and I relish it big time. But after being married to a Bong, I was served various papaya dishes.... which I could not relate to simply because I come from a panju family and in our family, Papaya has always been treated like a fruit and not as something which one can make a main dish with.
Anyhow, I tried the dish and loved it and on a later stage tried my hands with raw papaya, and the results have been pretty good.
Here goes dish one. I don't know what to call it, so I name it 'Pepe Paturi' (papaya in Bengali is called pepe)
- 1 small raw papaya - grated
- 1 tbsp oil
- a small portion of Kaala Jeera /onion seeds/ kalongi
- 1/2 cup coconut milk/ fresh grated coconut.
- salt
- a pinch or two sugar
- a pinch turmeric
- green chillies
In a pan, heat some oil, once hot enough, add green chilies, then add kaala jeera. Then add the grated raw papaya with salt, sugar and turmeric. Cover the lid and put it on simmer for about 15 mins, stirring it occasionally. After 15 mins, add coconut milk or grated fresh coconut. Stir it nicely and let all the water evaporate.
And Tahda the dish is ready.
Serve it hot with rice or roti or poories. Its yummm!
This one is going for Nags 'AFAM - January' 08. Papaya'
Another very tasty dish out of Papaya is, the Raw papaya salad. You can click here to get the recipe. It's always a hit.
There is another dish, which more like a chutney, which I will share with you in my next post.
But people 'Papaya' rocks. Thanks Nags for nominating Papaya as the fruit of the month.
Cheers!!!
Wednesday, December 26, 2007
Why Not...!
Hey, I guess there are too many posts happening in a span of a very little time. But I just can’t stop now. This post is not so much about a dish or a soup or baking….it’s about something which has been on my mind for a week or two…and I am putting it down.
Well, I joined a new organization some 6 months back and I had to move from my previous job because I stood for myself and decided not take any shit from anyone (sorry! for the language), be it a colleague or the boss. In my current organization, I am pretty happy and settled. I have met some really interesting people. From our CEO to the CFO to anyone, it’s a different culture altogether. Here I get to take my own decisions and execute whatever I believe is profitable for the organization.
One of these days I was having a chat with one of my colleagues and we came to the topic of how someone moves up the ladder and what all one has to face to be successful. This colleague has now over a period of time has taken a special place in my life, I love him, I adore him but over and above all this, I respect and believe in him…All in all…I am in awe of him. So while this discussion, the topic of why I left my earlier organization also came up and I told him the real reason, I was expecting him to explain me why such things happen and what should I have done etc. etc., but instead he asked me to read this book called ‘Why not…! Racing ahead with mentors’, And I like a little puppy said…OK, will do sir.
And then a few days later he came up to my desk and brought to me a print out of a book cover and asked me...
P: - Did you read the book I asked you to?
S: - Not yet sir! (Scared!!!)
P: - Very well, you couldn’t have either ways (grinning sheepishly)…coz it’s not yet in the market!
S: - Then how come you asked me to read it when you haven’t read it yourself! (amazed!)
P: - Well, I know you should read it…. coz, It’s been written by me…
And then he showed me the print and I was amazed…his name proudly mentioned below – Partha Sarthi Basu.
Well, I did buy the book and have read a few pages and I can assure you, it’s not one of those management books which talks about…do this and do that…it’s a lovely story of a person who has climbed the ladder from the bottom… and talks about, ‘Life at Top’ and ‘Behind those numbers’ and ‘Focus on Worthiness’ etc.… well, it’s something you got to read to know why I am going on and on about this book….It’s a must read.
Also, since I mentioned earlier that I am in awe of this author......on one of my recent official tours, I figured out that he is a hog when it comes to Prawns…so to lead you back to the cooking sphere…one of the dishes I hope he will savor is mentioned below:
Chingri Malai Curry
- 1 Pkt frozen prawns
- 2 large onions – grated or paste
- 2 green chilies
- Coconut Milk
- Salt
- Turmeric
- Red chili powder
- Whole garam masala (cinnamon, Tej patta, laung)
- Powder garam masala
- Oil
In a bowl, take prawns and marinate it with salt and red chili powder. Keep aside for 15-20 mins. Now in a kadai take some oil and sauté the marinated prawns for about 5 mins, once they turn dark pink, take them out, In the same oil, put the whole garam masalas, add the slit green chilies and then onion paste and fry for 5-7 mins. Now, add turmeric, salt and coconut milk and bring it to a boil. Once this boils, add the prawns and keep it on simmer for about 5 mins. Serve hot with steamed rice!!!
I wish this great man a great success as an author and otherwise.
You are more than welcome to borrow the book from me or…if you wish, you can buy it and I will have it autographed for you.!!!! Why not??
Cheers!!
Well, I joined a new organization some 6 months back and I had to move from my previous job because I stood for myself and decided not take any shit from anyone (sorry! for the language), be it a colleague or the boss. In my current organization, I am pretty happy and settled. I have met some really interesting people. From our CEO to the CFO to anyone, it’s a different culture altogether. Here I get to take my own decisions and execute whatever I believe is profitable for the organization.
One of these days I was having a chat with one of my colleagues and we came to the topic of how someone moves up the ladder and what all one has to face to be successful. This colleague has now over a period of time has taken a special place in my life, I love him, I adore him but over and above all this, I respect and believe in him…All in all…I am in awe of him. So while this discussion, the topic of why I left my earlier organization also came up and I told him the real reason, I was expecting him to explain me why such things happen and what should I have done etc. etc., but instead he asked me to read this book called ‘Why not…! Racing ahead with mentors’, And I like a little puppy said…OK, will do sir.
And then a few days later he came up to my desk and brought to me a print out of a book cover and asked me...
P: - Did you read the book I asked you to?
S: - Not yet sir! (Scared!!!)
P: - Very well, you couldn’t have either ways (grinning sheepishly)…coz it’s not yet in the market!
S: - Then how come you asked me to read it when you haven’t read it yourself! (amazed!)
P: - Well, I know you should read it…. coz, It’s been written by me…
And then he showed me the print and I was amazed…his name proudly mentioned below – Partha Sarthi Basu.
Well, I did buy the book and have read a few pages and I can assure you, it’s not one of those management books which talks about…do this and do that…it’s a lovely story of a person who has climbed the ladder from the bottom… and talks about, ‘Life at Top’ and ‘Behind those numbers’ and ‘Focus on Worthiness’ etc.… well, it’s something you got to read to know why I am going on and on about this book….It’s a must read.
Also, since I mentioned earlier that I am in awe of this author......on one of my recent official tours, I figured out that he is a hog when it comes to Prawns…so to lead you back to the cooking sphere…one of the dishes I hope he will savor is mentioned below:
Chingri Malai Curry
- 1 Pkt frozen prawns
- 2 large onions – grated or paste
- 2 green chilies
- Coconut Milk
- Salt
- Turmeric
- Red chili powder
- Whole garam masala (cinnamon, Tej patta, laung)
- Powder garam masala
- Oil
In a bowl, take prawns and marinate it with salt and red chili powder. Keep aside for 15-20 mins. Now in a kadai take some oil and sauté the marinated prawns for about 5 mins, once they turn dark pink, take them out, In the same oil, put the whole garam masalas, add the slit green chilies and then onion paste and fry for 5-7 mins. Now, add turmeric, salt and coconut milk and bring it to a boil. Once this boils, add the prawns and keep it on simmer for about 5 mins. Serve hot with steamed rice!!!
I wish this great man a great success as an author and otherwise.
You are more than welcome to borrow the book from me or…if you wish, you can buy it and I will have it autographed for you.!!!! Why not??
Cheers!!
Tuesday, December 25, 2007
Dip Dip Dip
You must be tiered of reading about my parties and party preparations....well, when it comes to serving snacks, one of my fave is Salad, which mostly comprises of cucumber and carrots, along with a curd dip...its easy, healthy and can be made while you are preparing the rest of the stuff.
Here is what you need:
- 1 pack curd (Nestle or Amul)
- 2 Green chilles - chopped
- Garlic paste
- Salt
- A pinch - Sugar
- Pepper
Now, before you start preparing the rest of the dishes, take a piece of cloth and pour in the curd and hang it. Once you are done with all the cooking, take the hung curd, add the green chillies, salt, sugar, pepper, garlic paste and whisk it...put it in the serving dish and chill a bit....and then SERVE....it goes well with Salamis too...
Try it out.
Here is what you need:
- 1 pack curd (Nestle or Amul)
- 2 Green chilles - chopped
- Garlic paste
- Salt
- A pinch - Sugar
- Pepper
Now, before you start preparing the rest of the dishes, take a piece of cloth and pour in the curd and hang it. Once you are done with all the cooking, take the hung curd, add the green chillies, salt, sugar, pepper, garlic paste and whisk it...put it in the serving dish and chill a bit....and then SERVE....it goes well with Salamis too...
Try it out.
The Dieting Season
Hubby and I have been talking about starting a diet program, but unfortunately, the get togethers every second day doesn't let us maintain it. And our prog is not the full fledged diet plan...we just want to cut out the dinner bit completely and replace it with Soups....thankfully, we have been able to have soup thrice in the last one week...which is an achievement for me.
Earlier, i just knew one way to make the soup and that was to put in all the vegges in a pressure cooker and then puree it...dashing a bit of salt and pepper and gulping it down...but i realised, if i want myself and R to have soups everyday, I need to have some variants. So, the last two times I tried 'Hot and Sour Soup' and 'Spinach Soup'.
Here is how I made it...
Hot and Sour Soup
Ingredients
2 tbsp Chili Sauce
11/2 tbsp Corn Flour
1/2 tbsp Soy Sauce
2 tbsp Vinegar
2 tbsp Capsicum - chopped
2 tbsp Spring
Onions - chopped
2 tbsp Tomato Sauce
2 tbsp Carrots - chopped
1/4 cup Cabbage - chopped
1 tsp Black Pepper Powder
1-1/2 tsp fresh grated Ginger
1/2 tsp Sugar
Salt
4 cups Water
Method
Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper and bring the mixture to a boil. Now add all the chopped vegetables into the soup. Cook for a minute on medium heat. Dissolve corn flour in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook again for a few mins then remove from flame. Transfer to a serving bowl.Garnish with some more green onion and serve hot!!
It was yummmmm
Another one which i freaked out on....
Spinach Soup
1 pack Spinach
1/2 Cauliflower
3 carrots
2 Spring onions
Garlic paste
Put all the above in a pressure cooker with salt and water and pressure cook for 3 whistles. Once done, let it cool and then blend it in a blender, put it back in the cooker and give a boil. Take it out in the serving bowl, garnish it with some fresh cream or butter and pepper and serve hot with Garlic bread.
It's really healthy and filling too and the Spinach is just so WOW.
Hubby was very happy and so was I, in fact he said 'I can have this soup everyday!' which was a huge compliment and I was floored...
Try it out!
Cheers!
Earlier, i just knew one way to make the soup and that was to put in all the vegges in a pressure cooker and then puree it...dashing a bit of salt and pepper and gulping it down...but i realised, if i want myself and R to have soups everyday, I need to have some variants. So, the last two times I tried 'Hot and Sour Soup' and 'Spinach Soup'.
Here is how I made it...
Hot and Sour Soup
Ingredients
2 tbsp Chili Sauce
11/2 tbsp Corn Flour
1/2 tbsp Soy Sauce
2 tbsp Vinegar
2 tbsp Capsicum - chopped
2 tbsp Spring
Onions - chopped
2 tbsp Tomato Sauce
2 tbsp Carrots - chopped
1/4 cup Cabbage - chopped
1 tsp Black Pepper Powder
1-1/2 tsp fresh grated Ginger
1/2 tsp Sugar
Salt
4 cups Water
Method
Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper and bring the mixture to a boil. Now add all the chopped vegetables into the soup. Cook for a minute on medium heat. Dissolve corn flour in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook again for a few mins then remove from flame. Transfer to a serving bowl.Garnish with some more green onion and serve hot!!
It was yummmmm
Another one which i freaked out on....
Spinach Soup
1 pack Spinach
1/2 Cauliflower
3 carrots
2 Spring onions
Garlic paste
Put all the above in a pressure cooker with salt and water and pressure cook for 3 whistles. Once done, let it cool and then blend it in a blender, put it back in the cooker and give a boil. Take it out in the serving bowl, garnish it with some fresh cream or butter and pepper and serve hot with Garlic bread.
It's really healthy and filling too and the Spinach is just so WOW.
Hubby was very happy and so was I, in fact he said 'I can have this soup everyday!' which was a huge compliment and I was floored...
Try it out!
Cheers!
Monday, December 24, 2007
It's Chirstmas Time...and Time to bake and Njoy
My hubby loves when I bake cakes and cookies, he relishes them and I relish the site. I have some raisins lying around for a long time and I had not been in the mood to make Kheer and all that....it then struck me to try baking some cookies esp. since Christmas is around the corner, so this is what I baked:
RAISIN CHOCO OAT COOKIE
Ingredients:
3/4 cup Maida
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 Egg
1 1/2 cups uncooked oats
1/2 cup Kishmish
1 cup Dark Chocolate Chips
Directions:
Before you begin preheat the oven to 175 degrees.
Grease a baking tray.
Mix flour, baking soda, and, salt.
Cream sugar and butter.
Add vanilla essence, and, eggs one by one while mixing .
Add the flour and mix the oats.
Mix well and then add currants and chocolate chips.
Now drop one spoonful of the batter on inch apart on the greased baking tray.
Bake for 12 - 14 minutes or till golden in color.
Let it cool and then HOG!!! It's yummm and can be stored for sometime, it goes well with hot drinking chocolate or just as a snack...give it a shot....Merry Christmas
RAISIN CHOCO OAT COOKIE
Ingredients:
3/4 cup Maida
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 Egg
1 1/2 cups uncooked oats
1/2 cup Kishmish
1 cup Dark Chocolate Chips
Directions:
Before you begin preheat the oven to 175 degrees.
Grease a baking tray.
Mix flour, baking soda, and, salt.
Cream sugar and butter.
Add vanilla essence, and, eggs one by one while mixing .
Add the flour and mix the oats.
Mix well and then add currants and chocolate chips.
Now drop one spoonful of the batter on inch apart on the greased baking tray.
Bake for 12 - 14 minutes or till golden in color.
Let it cool and then HOG!!! It's yummm and can be stored for sometime, it goes well with hot drinking chocolate or just as a snack...give it a shot....Merry Christmas
The love for Bong food
A few weeks...no...a few months back I had gone over to a friend's house...a bong friend…and had this dish called 'Dhokar Dhalna', it was amazing. I kept looking for the recipe to surprise my hubby but unfortunately, wherever I found it, it sounded extremely complicated so I kind of gave up… and felt bad :(
Then a few days back I decided to give it a shot irrespective of the fact that it was complicated or not. It turned out great infact, it wasn’t as complicated as I thought it would be. Here goes the detail
Ingredients:
- 200 gms Chana Dal / Cholar
- 1 Large Potato cut into small pieces
- 1 tbsp Coriander seed paste
- 1 tbsp Cumin seed paste
- Chili powder
- Turmeric powder
- 50gms Curd
- 2 tbsp Ginger paste
- A few Green chilies
- 1 tbsp Ghee
- Salt
- Roast Garam Masala, cumin and coriander together and powder it
- Oil
Directions
Wash it and soak chana dal overnight. Grind chana dal with little ginger, salt & green chili. Heat oil in a pan & add chana dal paste. Fry till moisture dries off. Spread the mixture in a greased plate. Cut in diamond shapes or whichever shape you prefer & fry in deep oil till golden brown. Fry potato till brown. In the same oil add ginger paste, coriander, cumin seed paste, turmeric powder, chili powder, salt & curd. Fry till leaves oil. Add water, fried potato & boil. Add already fried dhoklas & cook for 2 minutes. Add ghee & garam masala.
You may use onions and tomatoes as well for the base gravy, that's another version of the dalna.
You may have this with rice(which normally all bongs do) or have it with luchies or roties. I had it with luchies and I freaked out...It wasn't as great as the one I had at my friend's house but it helped a bit and not to too miss the lovely 'puchie' I got from my hubby for this dish...now thats called accomplishment :)
Try and let me know your feedback...I would love to modify and get a better version any day.!!!!
Then a few days back I decided to give it a shot irrespective of the fact that it was complicated or not. It turned out great infact, it wasn’t as complicated as I thought it would be. Here goes the detail
Ingredients:
- 200 gms Chana Dal / Cholar
- 1 Large Potato cut into small pieces
- 1 tbsp Coriander seed paste
- 1 tbsp Cumin seed paste
- Chili powder
- Turmeric powder
- 50gms Curd
- 2 tbsp Ginger paste
- A few Green chilies
- 1 tbsp Ghee
- Salt
- Roast Garam Masala, cumin and coriander together and powder it
- Oil
Directions
Wash it and soak chana dal overnight. Grind chana dal with little ginger, salt & green chili. Heat oil in a pan & add chana dal paste. Fry till moisture dries off. Spread the mixture in a greased plate. Cut in diamond shapes or whichever shape you prefer & fry in deep oil till golden brown. Fry potato till brown. In the same oil add ginger paste, coriander, cumin seed paste, turmeric powder, chili powder, salt & curd. Fry till leaves oil. Add water, fried potato & boil. Add already fried dhoklas & cook for 2 minutes. Add ghee & garam masala.
You may use onions and tomatoes as well for the base gravy, that's another version of the dalna.
You may have this with rice(which normally all bongs do) or have it with luchies or roties. I had it with luchies and I freaked out...It wasn't as great as the one I had at my friend's house but it helped a bit and not to too miss the lovely 'puchie' I got from my hubby for this dish...now thats called accomplishment :)
Try and let me know your feedback...I would love to modify and get a better version any day.!!!!
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