Tag: fried food

Food Walk – Part I

Photo Walk.

Sure.

But how many of you have heard of “FOOD WALK”?

Food Walk (definition):

You walk. You go places. You try out different delicacies. You eat, eat and eat.

Your knowledge of food increases tenfold. Your waist-line – not so much, since you are literally walking the whole way and that makes up for all the calories you intake.

Going around the city with my friends from college, I have learnt a great deal about my Kolkata and its food culture. We, more often, hit the old cabins of the yesteryears than the posh Park Street restaurants – because, well, we are students at the end of the day with just enough cash for our endeavors.

One of the very first places we went to was Das Cabin, situated in Gariahat. We googled it’s speciality : Moghlai , Kosha Mangsho( Spiced Chicken/Mutton) with Roti and Kobiraji. And the foodies that we are, we ordered all three. The prices were quite reasonable and the food was impeccable. The Moghlai was small and soft with a considerable amount of filling. I would have to say I have had better – in South Pole, to be precise, which is also in Gariahat(Note: South Pole serves Moghlai only after 3 p.m.). The Kosha Mangsho was delicious and can give good competition to the one in the famous Golabari in Shyambazar. And the Kabiraji – o the kabiraji! – was crisp, made with the right amount of spice in the patty and with each bite, you could literally hear the angels sing.

A try-at-home recipe –

Fish Kobiraji

Ingredients: 10 bhetki fillets, ½ tsp mustard powder, ½ tsp black pepper powder, 1 tsp red chili powder, 1 tsp coriander and mint leaves (chopped), 10 Eggs, 2 tbsp cornflour, 2 tsp Breadcrumbs (optional), Juice of one lemon, Salt

Direction: Wash the bekti fillet under running water, pat them dry and soak in salt and lemon juice for 20 minutes. Mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each side of the fillets evenly and refrigerate it for another 20 minutes. Beat the eggs and mix the cornflour, breadcrumbs with salt. Heat some oil in a pan and add two tablespoons of egg mixture. As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low to Medium heat till done. Serve hot with kasundi (Bengali mustard sauce) and salad.

Another day, we decided to walk from Presidency University to New Market, from there to Sudder Street and thereby, in the end, landing up in Park Street. If you walk to the right of Presidency University, a little near College Square, you will find a tiny old cabin reminiscing its old world charms. Favourite Cabin is a cabin which has tales etched in all its nooks and corners; oft frequented by the older generation, it felt amazing to sit there, the only people below 55, sipping 3-rupees-milk-tea, biting into crunchy Cream Roll and observing the theatric conversations buzzing around us.

Sudder Street, however shady it may be, has quite a few good food places – Blue Sky Café and Spanish Café being the most popular ones. I’m yet to visit Blue Sky Café but having chanced upon Spanish Café, I got to say it serves reasonably priced and yummilicious food. Their Café Bombon is a must-have! The Chocolate Pancake is simply a piece of ambrosia. The Mint Tea is refreshing – the way you feel when you hear Richard Stoltzman’s The Maid With Flaxen Hair. In short, you absolutely must try them!

Here are the home-made alternatives –

Chocolate Pancake

Ingredients: 1 cup refined flour (maida), 3 tbsp chocolate grated, 1/3 cup cocoa powder, ½ tsp soda, 1 cup Milk, 2 tbsp butter melted, 1 egg, ¼ cup sugar, ½ tsp salt, Castor sugar (to sprinkle)

Direction: Sieve together flour, baking soda, cocoa powder into a bowl. Add milk, melted butter, egg, sugar, salt and mix well. Heat the skillet and pour a ladleful of batter on the skillet and cook on both sides until brown. Serve hot sprinkled with caster sugar and grated chocolate on top.

Mint Tea

Ingredients: 2 tbsp fresh mint leaves (pudina), 2 tea bags or 2 tsp tea leaves, 2 and half cups of water (each cup being equal to 250 ml), milk, sugar (as per taste)

Direction: Wash the mint leaves in water. In a tea pan or tea maker, add water. Add the mint leaves. Boil the water for 3-4 minutes till the flavors and aroma of the mint starts infusing in the water. The water will start becoming green. Let the quantity of green color in the water increase considerably. Add the tea leaves. Add sugar. Add milk and let the tea come to a boil. Serve the mint tea with light tea-time biscuits. If using tea bags, then put off the burner. In the hot water, dip the tea bags for 2-3 mins. Add sugar and hot milk. Stir and serve.

(To be continued)

July 7, 2014
Monsoon Special!!

A fine sunless Sunday mid-morning. You wake up groggily staring at the clock ticking its way close to 12. Then you see the dark clouds drawing near. A few deep grave rumble here and there. Soft water pellets land on your windowsill which gradually change into fat drops. You rush to close all the windows in your house lest it floods in.

You watch the world bath in its glory…the trees swaying their boisterous branches, dancing away…the leaves singing “srabon er dharar moto… “

Inevitably it’s a romantic weather.

A romantic weather demands some easy to cook food…so that you can spend your time slouching under your blanket with a book in hand, while the food can be cooked in a jiffy.

So, what’s the best way to satisfy your tummy this monsoon?

Well, since it is monsoon, it’s Khichdi Time!

Khichdi

Time- 10 minutes

Serves- 3

Ingredients- ½ cup basmati rice, ½ cup moong dal/spilt and dehusked green gram, 1.5 tbsp ghee, ¼ tsp turmeric powder, 1 tsp cumin seeds, peas, rock salt or regular salt as required

Directions- Rinse both the rice and dal together for a couple of times in water. Heat the ghee in a pressure cooker. Crackle the cumin, then add the turmeric powder and stir. Add the rice and moong dal. Saute for a minute. Add 4 to 4.5 cups water. Add peas. Season with salt. Stir and then pressure cook the khichdi for 5-6 whistles.

The 5 fries (bhaja)

Fried Potato, Fried cauliflower, Beguni (Fried Eggplant), Peyazi (Onion Fritters) and Ilish mach bhaja (Fried)

Since you know how to fry your fish, and the potato and cauliflower are fried the same way as the eggplant and onion, I’ll just jot down two recipes here.

Beguni (Fried Eggplant)

Time- 10 minutes

Serves- 10

Ingredients- 2 eggplant, Salt to taste, 1 teaspoon sugar, 2 cups besan flour, 1/2 teaspoon red chili powder, A pinch of turmeric powder, A pinch of hing (aesofetida), 2 cups oil

Directions- Cut eggplant into longitudinal thin slices. Add salt to taste. Set aside.Make a batter of 2 cups besan. Start to add water little at a time to make a smooth and thick batter. Add salt, red chili powder, pinch of turmeric powder, pinch of hing.Heat oil in a deep fryer. Coat the eggplant in batter. The oil should be hot. Slowly release the coated eggplant in oil. Fry till each side is golden brown. Place it on a towel to let the excess oil be soaked.

Peyazi (Onion Fritters)

Time- 10 minutes

Serves- 4

Ingredients- 2 to 3 medium sized onions, 2 cups gram flour or besan, ½ tsp red chilli powder, ½ tsp garam masala powder, ¼ tsp turmeric powder/haldi (optional), ¾ tsp ajwain or carom seeds, a pinch of asafoetida/hing, Oil, water as required, salt as required

Directions- Peel the onions. Rinse and slice them thinly. Add the chilli powder, garam masala powder, asafoetida, salt and chick pea flour to the sliced onions. Add water and mix it to a thick and smooth consistency. Now heat the oil in a deep frying pan. Take a teaspoonful of the onion batter and add it in the oil. On a medium heat fry the onion fritters till golden brown.

Labra (Mixed Vegetables)

Time- 15 minutes

Serves- 2-3

Ingredients- 100 gm eggplant, 100 gm Pumpkin, 100 gm Sweet potatoes, 1 Raw bananas, 2 Potatoes, 3 Tbsp Mustard oil, 1 Tbsp Corainder Seeds, 1/2 tsp Cumin Seeds, 1/2 tsp Fennel Seeds, 5 Red Chilies, 1 inch Ginger, 1/4 tsp Turmeric powder, 1 tsp Sugar, 1 Tbsp Ghee, mixed seeds(1/4 tsp Mustard Seeds,1/4 tsp Cumin Seeds, 1/4 tsp Fenugreek Seeds, 1/4 tsp Bleck Cumin Seeds, 1/4 tsp Fennel Seeds)

Directions- Cut the vegetables into medium size pieces. Powder the corainder, cumin and fennel seeds, and red chillis finely. Heat oil, add the crushed ginger and fry lightly. Add the mixed spices called ‘ panch phoran’ and stir fry for a minute. Add vegetables, fry well, cover and cook for 10-15 minutes. Add turmeric powder, salt, and one cup of water. Simmer the flame and cook until vegetables are done. Add the powdered spices, sugar and stir well. Cook for another few minutes adding ghee.

Tomato Chutney

(to be served with some Fried Papad, optional)

Time- 10 minutes

Seves- 5

Ingredients- 500 g tomato, chopped, 4 cm piece ginger (peeled and chopped), 250g brown sugar, 150ml red wine vinegar, 5 cardamom seeds, ½ tsp paprika

Directions- Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Bring to a gentle boil so that the mixture turns dark, jammy and shiny.

Payesh ( a rice dessert)

Time- 30 minutes

Seves- 2

Ingredients- 1cup basmati rice, 10 almonds sliced, 1 tbsp raisins, 2 tsp melted ghee, 3 green cardamoms, 2 litres milk, 1 cup jaggery grated jiggery, 1 tbsp sugar

Directions- Clean and wash the rice. Blanch the almonds and slice. Wash the raisins.Heat a tablespoon of ghee. Add the rice. Stir it for a little bit till it becomes opaque. Take it off the heat.Boil milk. Lower the heat up and continue to boil stirring constantly for fifteen minutes.Mix in the rice and continue to stir fry till the rice is soft. Continue to stir fry till the milk has reduced to half.Mix in jaggery. Mix in sugar. Mix in the cardamoms, almond slices and raisins (if using) and stir well. Serve hot or cold.

Recipe Courtesy – vegrecipesofindia.com, allrecipes.com

Image Courtesy – hamareerasai.com, seriouseats.com, bongcook.com, thesecondlunch.com

July 1, 2014
For the Chicken Lovers: 5 MUST-have dishes!

I like my chicken roasted, smoked, curried, steamed, sandwiched, in gravy, in salad, in soup, basically, in any random form. The fact about chicken is that it can be prepared in a diverse number of ways. Either you can take your time and leisurely prepare a chicken dish in about 3 – 4 hours and have a perfect lunch or if you are running against time, you can land up with a neat chicken dish in even less than 30 minutes.

That’s the way with chicken.

So, here I am, showering all my love and dedicating this week’s article only to CHICKEN.

Let the CHICKEN fiesta begin!

Spicy Parmesan Chicken

Time: 25 minutes

Serves: 2

Ingredients: 6 chicken supremes

For the marination –

Salt and black pepper
1 Tbsp minced garlic paste
1 Tbsp red chilli flakes
1 1/2 Tbsp flour
For the Parmesan batter-

1/2 cup cream
4 Tbsp parmesan cheese (grated)
1 egg
Salt and pepper to taste
Parsley
1 grated nutmeg
For Frying-

4 Tbsp olive oil
4 Tbsp butter
For tomato chutney-
1 cup cherry tomato
1/2 onion
1 green chilli
Salt and pepper
4 Tbsp olive oil
4 Tbsp balsamic vinegar
Chopped parsley

Directions:

For the marination-
First take chicken pieces and marinate it with salt and pepper. Add garlic paste, red chilli flakes. Sprinkle some flour and let the chicken get marinated for few minutes.
For parmesan batter-
Take a bowl add some cream, grated Parmesan cheese and mix it well. Add a egg and blend the mixture well. Then add some salt, pepper for taste. Add fresh parsley leaves, grated nutmeg to the batter.
For the frying-
Dip the marinated chicken supremes in the batter. Take a pan and add olive oil, butter. Let it get heated for 2 minutes. Put the dipped chicken supremes for frying. Fry perfect.
For tomato chutney-
Take cherry tomatoes, onion, green chilli and put it in the mixer. Add some olive oil and balsamic vinegar. Add fresh parsley leaves and blend it all together.

Chicken Layonnaise

Time: 30 minutes

Serves: 2

Ingredients:

200 gm chicken julienne
100 gm butter
50 gm onions
10 gm garlic
60 gm capsicum
60 gm tomatoes
3-4 black olives
Spinach-boiled
Sauteed potato
Sauteed carrots
sauteed beans-boiled
sauteed 60 ml
White Wine salt
pepper-to taste

Directions: Heat butter and saute onions and garlic for about a minute. Add chicken and quick fry on high heat until chicken gets a brown texture on the outside. Add capsicum and tomatoes and sauté for a minute. Then add the white wine and season with salt and pepper. Add the black olives and serve with all the vegetables.

Fried Chicken Roll

Time: 40 minutes

Serves: 10

Ingredients:

2 cups all purpose flour
2 eggs white
1 cup bread crumbs
3 cups grated chicken
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tsp chicken masala
1 tsp chilli powder
1 tsp coriander powder
3 to 4 coriander leaves
Salt to taste
3 to 4 green chillies
2 onions

Directions: Mix all purpose flour with water and egg and make it like a batter. Spread 2 to 3 table spoons of batter on a frying pan and spread it like chapati till it becomes slightly hot. In another frying pan,heat oil and add onions and heat till it turns brown. Add salt,chilli, chilli powder, turmeric powder, coriander powder, chicken masala. Then add the boiled and grated chicken to the mixture and stir well for abaout 5 to 10 minutes. Now add coriander leaves and keep aside. Roll the masala in the chapati and dip in egg white and breadcrumbs. Finally deep fry the rolls.

Chicken Manchurian

Time: 1 hour

Serves: 3

Ingredients:

250 gm chicken mince
2 eggs, slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
Oil for deep frying
2 Tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
For sauce, mix together –
3 Tbsp corn flour-blended
1/2 cup water
2 Tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 Tbsp chopped celery or 1/4 tsp celery salt
2 cups water

Directions: Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter. Leave this for 5-10 minutes. Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required. Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent. Add the fried balls, turn around a few times and serve.

Dahi Chicken (chicken cooked with curd)

Time: 1 hour

Serves: 4

Ingredients:

1/2 kg boneless chicken (cut as you like it)
2 1/2 cups yogurt
1 tsp cumin / zeera powder
1 tsp garlic paste
1/2 tsp red chilli (rang) powder
A little less than 1/4 tsp turmeric/haldi
1/4 tsp garam masala
Few slit green chillies
2 onions, chopped
1 tomato, chopped
Coriander leaves to garnish
2 tsp oil
1 tsp salt

Directions: Take the yogurt and mix in the cumin powder, garlic paste,garam masala, haldi and red chilli powder. Mix with hands. Put chicken into this and add slit chillies. Keep aside for 30 minutes. Now heat 2 tsp oil in pan and add onions. Cook till translucent and soft. Add the tomatoes. Cook for a minute and add all the chicken and marinade. Keep cooking till gravy reaches the consistency you like. Of you like it more dry, cook a little bit more till yogurt curdles around chicken. Check for salt. Garnish with coriander leaves and enjoy. You can eat this with rice if the gravy is more and with Indian bread (roti/naan) if you dry it up.

Recipe Courtesy: cooks.ndtv.com

Image Courtesy: cooks.ndtv.com

June 14, 2014