Fresh Fruit Trifle

--> I have a job offer. So looks like my hiatus is over. I had started to enjoy these days of break from the rat race. Gone will be my days of waking up as and when I pleased, the late night movies, and luncheons with friends.
Last Sunday I invited a few of my friends over for a high tea. Took complete advantage of the fact that J was having his own fun at a team outing from office. So it was Tea, food and Juicy gossip.
I decided to make my favorite dessert – The fresh fruit trifle. This is a dessert that I loved as a kid and it won’t be wrong to say that I managed of woo my husband with this dessert….

Fresh Fruit Trifle

You Need…

Sponge Cake: - About 250 grms

Jelly cubes

Apple: - 1

Banana: - 4 medium sized

Milk: - ½ Liter

Sugar – as per your taste

Milk Maid/ Fresh Cream (Optional):- 2 tbsp

Custard Pd: - about 2 tbsp

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Method to Make

• Make jelly as per the instructions on the pack. Freeze it for a couple of hours and cut into cubes. I prefer to use bright colored Jelly for this recipe. ( Raspberry flavor used in the display picture)
• Boil milk and prepare the custard as per the instruction in the pack. The custard should be made slightly thin. I have used raspberry flavored custard to go with the Jelly.
• Slice the sponge cake into thin slices and arrange them in the bottom of the serving dish.
• Layer half of the custard over the cake. Ensure that the cake is well covered.
• Add a layer of sliced fruits. I have used apples and banana. But you can use other fruits like strawberries, grapes or oranges
• Repeat the same layering pattern once more.
• Place the Jelly cubes as the top most layer.
• Lace it with Milk Maid or Sweet Fresh Cream
• Refrigerate and serve chill

This is my entry to Srivalli's Kid Delight.

Narkol Gurer Naru

Yesterday was Lakki Pujo (Lakshmi Puja). From Ages, I have seen my mom do all the rituals at home. This year is no different. She decorated the Lakki Ashon (Puja room) with flowers, fruits and alpona. Alpona is similar to Rangoli ( In south India ) but it is drawn using a paste made of Maida & Rice Flour.

Ma Lakki arrives at the most appropriate moment when you are feeling a little morose about the fact that Durga Puja is over and its business as usual. The whole house gets decorated with Alpana and not to forget the little Lakki feets that are drawn all across house, the route being from the main door leading to the various corners of the house. The popular belief is that on this day, Ma lakki is going to walk into your house. And you make sure you entice her with Luchi ( Puri’s ), Shujir Payesh ( Semolina Kheer ) and of course Narkoler Naru. Typically Ma would make the Naru the previous night. And responsibility to convert the hot stickly mixture of coconut and Jaggery to perfect round Naru’s would lie with me and my little sister (not so little any more!!!!)

But then I don’t think Ma Lakki would bother to visit your home if there were no Naru’s in the offerings!!!! This is one of the most common items made for Dusshera as well.

You need the following:-

Fresh Grated coconut – 3 Cups
Sugarcane jaggery (akher gur) – 2 cups
Cardamom powder - 1/2 tsp.
Milk Maid (Optional) :- ½ Cup


Method

• In a thick bottomed pan add the jaggery and keep on medium heat. Stir continuously till it becomes the jaggery melts.
• Add grated coconut and mix well with the Jaggery on low heat.
• At this point add the cardamom powder and continue stirring till the mixture becomes dry and sticky
• Add Milk Maid and stir for some more time.
• Take it off from the heat and let it cool a bit. Note that it should not become cold. You should start making the balls when the mixture is still more or less hot.
• Grease your palms and make small balls.

Your Narkoler Naru is ready.

This is my last minute contribution for Shanthi's Dussera, Dhanteras and Diwali event

Shorshe Shojne (Drumsticks cooked in Mustard Sauce)

Phew!!!! Life is back to normal. It is rather boring after the activity filled previous week. The weather is not supportive either. It has been a dark and gloomy day and has been drizzling on and off.

I have done nothing much other than calling all my relatives wishing them “Bijoya Greeting”. Needless to say that that some of those that I call are people that I haven’t spoken in a while and hence lots of catching up to do…

Now I am already looking forward to Kali Pujo (Diwali ). This is by far the best couple of months for the bong’s. Its all about food and making merry.

Talking about food, mustard is one ingredient that is part of a bong DNA. There are a lot of dishes that is cooked with Mustard sauce and of course mustard oil is the basic oil that is used in Bengali cooking. But I must confess that though I love food cooked with mustard sauce, I can’t palate an entire meal cooked in mustard oil.

Shorshe Shojne is a traditional Bengali dish wherein drumsticks are cooked in mustard sauce. And this is one of my favorite dishes.

You need the Following:-

Drumsticks (Moringa) – 6 to 7 . Cut to a 3” piece each.

Mustard: - 2 Tb Sp. Soak in a little water for 15 to 20 minutes.

Onion: - 1 Medium sized

Salt: - As per taste

Haldi (Turmeric) Pd: - ½ tbsp

Fenugreek Seeds (Methi ) :- ½ TbSp

Green Chili: - 1 or 2 (Depending on your taste)

Oil :- 3 tbsp ( Traditionally cooked with mustard oil but you can use any other cooking oil as well )

Cooking Method:-

Grind the mustard and onion with very little water. The constituency should be that of a thick paste.

Heat 1 tbsp of Oil is a wok / Kadai fry the drumsticks for about 5 minutes. Keep aside.

Heat oil and add Methi Seeds once the oil is hot. Add slit green chilies and fry for a minute.

Add the ground mustard & Onion Paste and continue frying.

Add Turmeric Pd, followed by the salt. Fry for a couple of minutes.

Add the drumsticks and mix it well with the mustard gravy.

Add half a cup of water in case the gravy is sticking to the pan.

Cook till the water evaporates.

This dish goes well with white steamed rice.

Shondesh

Today is the Bijoya Dashami. The last day of Pujo. I always feel quite sad on this day. It marks the last day of the festival and it also means that life is back to normal and regular from tomorrow. The last 6 days was a vacation from the kitchen. Our lunch comprised of the yummy Khichuri, Labra and Chutney from the Pujo Bari. And the dinner would be luchi with kosha mangsho , rolls or mughlai from one of the various food stalls in the Pujo Bari.

I love to go see the Bhashan. In Bangalore, the Ulsoor Lake is the place where all the Idol’s from the various pujobari gather’s for Bhashan. Suddenly the otherwise serene lake takes on a festive appearance. I remember, as a little girl, my dad would religiously take me to see Bhashan year on year. He would instill me on the compound wall of the lake from where I would have a clear vision of the immersion. I loved to watch the various trucks coming in one after the other. The crackers!!!! Crazy Dances, the Sindur smeared women and the Chorus of “Jai Ma Durga ! Ashche Bochor Abar Hobe!! (Next year it will happen again)

Our association is the closest to the lake. After watching a few of the departing trucks post the Bhashan, I and dad would walk back to our association. Then would begin the “Shanti Jol “(sprinkling of the holy water) and getting the blessings of all the elders.

I still go and see the Bhashan. Now ofcourse I tag Mr. J also along with my father.

Shandesh is a traditional Bengali Sweet and is made during most festivals. There are varieties of Shandesh made but the chief ingredient in milk and sugar. In some parts of Bangladesh, it is called Pranahara (Heart Stealer). Here is a shortcut recipe of the Shandesh which I learned from my Sister.

Ingredients

Sweet Condensed Milk – 1 can (Milkmaid)

Milk Powder – 2 cups (About 400 grms)

Cooking Butter (unsalted) – 100 grm

Melt the butter in a micro oven safe bowl.

To this add the condensed milk and the milk powder. Mix well with a spatula.

Cook in the micro oven for 4 minute at high temperature. Stir after every minute.

Let the mixture cool for a few minutes. (The mixture should be warm)

Grease your palm, make small balls out of the mixture and flatten them with your palm.

Decorate with raisins, cherry, pista or small broken pieces of cashew nut.

Refrigerate. Serve in room temperature

This recipe is my contribution to WYF :- Festive Treat

Moong Dal Adai ( Green Gram Pancake )

It’s bright and sunny outside. Clear blue sky. The typical Pujo weather here in Bangalore. J has taken off to Manila this week but thankfully he is back by Aushtomi pujo (8th Day of the Durga Puja Celebration). So I am home alone with all the time in the world.

Talking about Pujo, the other day my MIL was enquiring if I was done with my Pujo Shopping. I realized that I haven’t done “Pujo Shopping” for years now. Shopoholic that I am, I land up doing “ Pujo Shopping” every month!!! Retail Mania it is called, I am told. But isn’t that giving back to the community by helping boost the economy??? (LOL). J doesn’t think so though…

I remember, as a kid, Pujo shopping would be a major activity in our household which would commence 2 to 3 months before the Pujo. Mom used to make our dresses and so her hunt for the fabric and trims would begin. And of course our much awaited trips to the city (we lived in the so called outskirts) which was a merely 10 kilometer away, but in those days it was like going to a different planet.

Coming back to Adai, I learned this from a vegetarian tamil colleague of mine. She makes this quite often for her kids since it is a sure shot way of getting proteins into them. And it is quite simple to make and needless to say…Tastes Good !!!!

Soak about 3 cups of green whole moong dal over night.

Grind the soaked dal to a fine paste. Add the following to the dal before grinding –

• 1 or 2 Green Chillis
• Salt – as per taste
• ½” piece of Ginger

Add the following to the ground Dal mixture –

• 5 to 6 tsp of Chopped Coriander leaves
• 1 Medium Sized Onion (Optional) – Finely Chopped.

The consistency of the paste should be similar to the Dosa Batter. Should neither be thin nor too thick

Heat a Tava (Griddle). The tava has to be really hot.

Smear 1 tbsp of oil using the base of a cut onion or you could use a brush.

Pour a ladle full of batter into the tava and spead it in circular motion.

Cook on both sides.

I usually serve this with coconut Coriander chutney.

Cholar Dal (Bengal Gram)

I am on a break from my full time career. It felt weird in the beginning, since I have worked non stop for several years now. All of a sudden I don’t have to wake up at an unearthly hour of the morning and rush through the day. At last I have time to clear my personal mail box on an every day basis. Earlier it used to be once a week. I quickly got myself a membership with BigFlix, the online movie store. So I am all set to enjoy my hiatus.

Amidst my freelancing work and all the other things that I have lined on my “ To do” list, I realized that it’s high time I started to invite some of my friends over. We have moved in to this new house about 3 months back and haven’t had time to entertain. So I decided to take turns in inviting some of my girl friends home.

Nothing like a leisurely lunch !!!! Followed by the girlie “gup Shup”. Haven’t done that since my college days. Of course the fact that Mr. J is away at the office is a blessing…..

Cholar Dal has been a major hit with all my friends over the years. Incidentally, it happens to be my favorite dal as well. Not only is it easy to cook but goes with Rice Rotis, paratha’s or puri’s.

Ingredients

Split Bengal Gram ~ 1 Cup

Jeera (Cumin Seeds): - 1 Tsp

Tej Pata (Bay Leaf):- 2

Red Dried Chilli: - 2

Ginger :- 1 tsp, grated.

Haldi (turmeric) pd: - ½ tsp

Sugar: - 1 tsp

Salt: - As per taste

Coconut ( Optional ) – ½ cup, grated.

Oil/Ghee :- 2 tsp

Cooking Method

Add Salt and turmeric powder to the dal and boil it in a pressure cooker. The dal should not be totally mushy.

Heat Oil/Ghee in a Kadai. I prefer to use ghee since it gives a very nice flavor but you can use oil as well.

Add bay leaves, dry red chilli and Jeera. Fry for a couple of minutes. Make sure that it does not burn.

Add the grated ginger and continue frying.

Add grated coconut and fry for a couple of minutes.

Add the boiled dal to the kadai and mix well. Add water keeping in mind the thickness of the dal you desire.

Add Sugar and let the dal boil.

Add salt as per your taste.

I make this dal slightly thick since I mostly serve it with rotis or parathas. You can make it a little thinner if you plan to serve it with rice. Now tell me…isn’t this is simple to cook dish ??? Now you know why I love it !!!!

Rui Macher Kalia

Fish is more or less a staple diet of most Bengali’s. At least it was mine for a long long time. Even today Macher Jhol Bhaat ( Fish Curry & Rice ) is a regular affair at my parents place. Unfortunately I am unable to cook fish as much as I would love to.

Traditionally Bengali’s favor fresh water fish. I remember those days (couple of decades back) when fresh water fish was an infrequently available item. Most fish eaters down south prefer Sea water fish. So the hunt for good fresh water fish was always on. I still remember our fish vendor who would ardently peddle on his cycle with a wicker basket selling fish door to door. All of us looked forward to his call of “ Kere Meen “ ( Fresh Water Fish ) and my Sister and our dear Cat Honu ,would jump with joy.

Here you go with my favorite Rui Macher Kalia recipe just like the way my mom would make. Rui (Rohu) belongs to the Carp family ( Labeo Rohita )

Rui Macher Kalia

You need the following

Rui / Carp ~ 4 slices. Cleaned and marinated with turmeric Pd and salt.

Alu / Potatoes ~ 2 Medium Sized. Each potato is peeled & cut into 6 longitudinal halves.

Green Chilli ~ 2 slit through the middle. You can use 3 if you prefer it hot.

Onion ~1 Large Sized. Grind it to a paste along with the garlic

Tomato ~ 1 Medium Sized. Chopped.

Ginger ~ About 1 “piece, Grated

Garlic (Optional) ~ 2 to 3 pods. I do not prefer to use garlic for this recipe.

For Seasoning
Whole Jeera (cumin Seeds) ~ 1 tsp

Tej Pata ( Bay Leaves )~ 2

Elachi (Cardamom) ~ 3 no’s

Spices/Condiments
Haldi / Turmeric Pd ~ 1 tsp

Dhania(Coriander) Pd ~ ½ Tsp

Jeera ( Cumin ) Pd ~ ½ tsp

Red Chilli Pd ~ ¼ tsp

Others

Yogurt ~ 2 tbsp

Sugar ~ 1/2tsp

Salt ~ to taste
Oil - Traditionally it is cooked with mustard oil. But you can use any oil of your choice.

Garnishing

Coriander Leaves ~ Chopped. 3 to 4 tsp.

Method

Heat Oil in a Kadai/Frying Pan and fry the marinated fish till golden brown. The oil needs to be piping hot if you are using a non stick Kadai / Pan, failing which the fish might stick to the pan. Keep the fried fish aside.

Fry the potatoes with ½ tsp of haldi and salt. Fry till golden brown. Keep aside.

Heat oil and add the bay leaves, followed by the cumin seeds and the cardamoms. Once the Cumin seeds start sputtering, add the onion paste, followed by the ginger paste and continue frying.

Add sugar. Sugar is added for caramalization and it gives a nice reddish color to the gravy.

Add Tomatoes and continue to fry till it becomes pulpy.

Mix the yogurt with turmeric pd, cumin pd, chilli pd and coriander pd. Add this mix to the gravy and continue cooking. Please note that you need to keep the gas in sim before adding the yogurt mixture. Continue frying.

Add the potatoes and fry for sometime. Add some water if you think the gravy is sticking to the pan or starting to burn.

Add salt to your taste.

Once the potatoes are 80% boiled, add the fried fish and simmer for 5 to 10 minutes.

Garnish with Coriander leaves।

This dish goes best with white steam rice.

Category :- Non Vegetarian

Jhinge Alu Posto - The Traditional Bengali dish made of Ridgegourd, Potatoes cooked in poppy seeds

Jhinge Alu Posto is a traditional Bengali Cuisine that has been passed down the generations from the time immemorial. It is practically relished by every Bengali that I have known.

By the way, Jhinge is the Bangla of Ridge Guard and it is not prawns. Goes without saying that this recipe is a hand me down from my mom and I cook this quite often. And luckily for me, this is one vegetable that is available through out the year in Bangalore.

This is a fairly simple dish and goes very well with rice but I like it with rotis as well.

Here is how you make it

Jhinge Alu Posto

You need the following

Jhinge / Ridge Gourd ~ 3 Medium Sized. Either completely peeled or you can peel only the ridges in case you would prefer the vegetable to be crispy. I prefer to completely peel the vegetable. Chop the gourd to about 1 “pieces.
Alu / Potatoes ~ 2 Medium Sized. Each potato is peeled & chopped to about 10 to 12 pieces.
Green Chilli ~ 2 slit through the middle. You can use 3 if you prefer it hot.
Onion (Optional) ~1 Medium Sized

For Seasoning

Methi Seeds ~ ½ tsp

Spices/Condiments

Haldi / Turmeric Pd ~ 1 tsp
Posto / Poppy seeds ~ 3 tsps. This needs to be soaked for about half an hour and grind it along with a green chilli to a fine paste. I prefer to add onion while grinding since it helps to grind the posto faster and also adds a nice flavor to the dish.

Others
Sugar ~ ½ tsp (Optional)
Salt ~ to taste
Oil - Traditionally it is cooked with mustard oil. But you can use any oil of your choice.

Method

Heat Oil in a Kadai/Frying Pan.

Fry the potatoes with ½ tsp of haldi and salt. Fry till golden brown. Keep aside.

Heat oil yet again and fry the ridge gourd with the remaining haldi and salt. Fry till the water is almost dried and the ridge gourd is ¾ cooked. Keep aside.

Heat Oil and add the Methi seeds and 1 green chill. Fry for a couple of minutes.

Add the ground posto and fry for a few minutes. Sprinkle some water if the mixture sticks to the kadai.

Add the potatoes followed by the jhinge.

Add sugar and salt to your taste.

Cook till the vegetables are completed cooked. Keep Sprinkling water in case you feel the mixture is sticking to the bottom of the kadai. Please be careful not to add excess water since this is a dry dish.

Your food is ready. Enjoy !!!!!

The Beginning....

I never thought I would be an author of a food blog!!!! Food was a never a top of the list item for me and I am a classic example for “Eat to live “. My sister is clearly the “Live To Eat” variety
During my growing up years, the kitchen was the least frequented part of my house by me. It was clearly Mummy’s domain. Over the years she has dished out some yummy stuff and continues to do so.
I got married about Two and half years back and to an absolute foodie. Hence began my culinary journey in my very own kitchen and I discovered the “joy of cooking”. (Thanks to my Mom for giving me the jumps start …) These days it has become more of a stress buster in my otherwise stressful life.
A Bengali by birth and having lived in Bangalore all my life, I have had the privilege of being exposed to both eastern and southern Indian styles of cooking. The remaining……. I gathered along the way from friends, relatives, cookbooks etc etc…
This blog is the collection of my experiments in my kitchen. All the recipes have been tried and tested (tasted as well!!!) to achieve the desired results. (Statutory Warning: - My desired result may not match yours…Palates differ!!!!)
I dedicate this blog to the men in my life….. My father who has always been very encouraging and my husband, who with his acute criticism has only helped me to strive for the better……