Bori diye Palong Shak: Spinach with lentil dumplings

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‘Bar bar dhow’, my Ma would remind me, the spinach roots would always have some dirt still clinging on them. With no supermarket around we got our produce directly from the farmers. A little more work but freshness was guaranteed.

Traditionally greens are always the first course in a vegetarian Bengali meal. With tons of health benefits Spinach is a superfood. Although I used spinach in the recipe any greens can be substituted in place of spinach.

Times have changed. There are plenty of Supermarkets around now but no time. I have resorted to the easier option, bought the pre cut and frozen packet. This saves a lot of time.

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Today being the Indian Independence day I did a fancy plating. The yellow lentils with gourd recipe can be found  here. The lentil dumpling on the rice is a fancy version, will do a post soon.

I leave you with the following text that I found on the net.

‘Freedom in mind, Faith in words, Pride in our heart,

Memories in our souls, Let us salute the Nation, this Independence Day”.

Recipe: Serves 6

Ingredients:

Frozen spinach                                                  one medium packet

Potatoes                                                           2 medium.

Eggplant                                                           1 cup cut in small cubes

Bori { Dried lentil dumpllings)                              1 tablespoon full

Canola/Mustard oil                                              1 Tbsp plus some to fry Boris

Dried red chillies                                                  2

Garlic cloves                                                      2, thinly slices, optional

Panchphoron                                                     1 tsp

Salt to taste

Method;

Heat about 2 tbsp oil in a wok on high heat. Throw in the boris, saute till light change in colour. It happens fast so do not leave the wok.  Collect them on paper towel.

In the oil add the dried red chillies and panchphoron, on medium heat, wait for a half minute or till the spices start to sputter. Add the garlic slices if using, let them change colour ever so slightly. Add the potatoes and cover and cook till they are soft, throw in the eggplants. Add some salt and the frozen spinach. Crank the heat to high now. Mix everything together nicely from time to time. As soon as the majority of the spinach have thawed, put the gas off. Let it sit on the gas for sometime. The remaining spinach will be thawed.. Collect in a serving bowl.

Crush the fried boris in a mortar and pestle to coarse pieces. Garnish on top.

Enjoy with rice or roti.

Notes:

Bori /vadi is available in Indian grocery store.

 

Strawberry Shondesh ( Milk Fudge )

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…… The small packet of “Shondesh”, neatly arranged in a paper box with the name of the famous sweet shop imprinted artistically on top, was sitting on the top shelf of the kitchen. We were expecting friends in the evening, that is when the Shondesh would be enjoyed by all. “Why can’t we have Shondesh everyday Ma?”, we siblings would ask in unison. “It tastes sweeter when you share things”, came Ma’s reply, carefully veiling the ‘we cannot afford that everyday’ truth.

IMG_5154Shodesh is the ‘King’ of sweets in Bengal. Reserved for exclusive occasions like birthdays, weddings, success in job interview or visiting that special relative. Made from milk and either sugar or  a special jaggery. Not other additives were added. ….

Changing times have changed Shondesh too. Keeping up with the millenial taste Shondesh these days come in all flavours, like chocolate, Tutti frutti, strawberry, mango and so many others.

Try this easy peasy recipe and let me know if you liked it.

Recipe: Made 20 pieces.

Ingredients,

Ricotta cheese                         2 cups

Milk powder                             1 cup

Strawberry puree                      1 cup

Sugar                                      1 Tbsp ( or to taste )

Ghee                                      1 Tbsp

Red food colour                      4 drops ( optional )

Method;

In a non stick pan mix the above ingredients and cook on low heat for 25-30 minutes. Keep stirring so that it does not stick to the bottom of the pan. Put the gas off when the mixture starts to form a dough.

I love the mild flavour of the strawberries, hence have not added any other flavouring agents.

When it is safe and warm enough to handle, take one tablespoon measure of the dough and form into a ball. If you have moulds, grease the mould and press the mixture in and then carefully remove to get an imprint.

Enjoy, store in air tight container in refrigerator for up to one week.

Sweetened flatttened rice: Mitha poha: Mishti Chirey; GF snack

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…. The big white butterfly sat on the golden marigold before hopping off to the pink bougenvillea vine. Behind which ran a bunch of kids of all ages between eleven and two. It was summer holidays and every year we visited our granpa’s house. With no electronic devices to entertain us we remained busy chasing butterflies, climbing the guava tree, playing tag, My mum would be busy with my aunties, giving a hand to my granma in the kitchen. They would catch up with the latest gossip, alternating between hushed whispers and bursts of loud laughter. With uncles and aunties and their families, the kitchen remained forever busy, ready to cater breakfast lunch, snacks, munchies, supper to toddlers and seniors alike.

….. Chirey or flattened rice makes this easy snack, which can be made ahead. It comes handy any time of the day, either with a cup of tea, or just by itself for the kids.

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… Fast forward a few decades, the cousins have their own families now. Face time, Whats app kept us connected. The conversation always drifted back to the good old days, our visits to our granpa’s. We always reminisced the same stories, enjoyed them now as if they were never old. Then came COVID 19 . My auntie and her husband passed away the same day. Before we finished mourning their loss, my cousin tested positive. Armed with the first dose of the vaccine he put up a brave fight for 31 days in ICU before succumbing to the virus. Just shy of his fiftieth  birthday, all he left behind, besides his family is a lot of memories…..

Stay safe dear friends.

Recipe: Serves 6 as a snack.

Ingredients;

Chirey ( Flattened rice).                      2 cups

Peanuts                                            1/2 cup

Ghee                                                2 Tbsps

Salt                                                   To taste

Sugar                                                2 tsps

Method;

Dry roast the peanuts on medium heat in a pan till slight change in colour, about 10 minutes. Collect them in a bowl. Take the Chirey on the pan on a medium low flame and dry roast for about 10 minutes, stirring all the time. Add one tablespoon of ghee and give a nice mix. Continue stirring. Throw in the peanuts, salt and the other table spoon of ghee and roast for another 10 minutes. Add the sugar and mix again. The colour of the Chirey will have changed and the sugar tends to stick on to the Chirey. Switch the gas off. Collect in a bowl, wait to cool down before you dig in.

This stores well in airtight container. Comes handy in camping. trips, long journeys or just as snack.

Note;

Chirey ( Flattened rice) is available at Indian grocery stores.

Chochori: Sauteed vegetables

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IMG_1649I remember my teenage daughter ask me one time, what does “Chochori”, mean? Now as we know it is a very homey, dish of sauteed vegetables. Remember the day you clean the fridge? You find the leftover beans, half cauliflower, the eggplant threatening to dry up if not used that day, that is when you start making Chochori.

That is all true. But that still doesn’t account for the name. Well such is the nature of Chochori that it welcomes all kinds of veggies. The firm ones like potatoes, carrots, the medium ones like beans, cauliflowers, soft ones like squashes, eggplants. There are a few must haves though like the stems of the cauliflower, I include celery sticks if I happen to have them. I strongly believe this is where the name comes from, Think about the noise it makes when you chew on these stems…..

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On a serious note, Chochori has a secured a soft spot in the Bengali heart. It is an excellent way of getting the required  quota of vegetable for the day. Be generous with the mustard oil though. After all, the success of Chochori depends heavily on ‘the runny nose” feeling from the  strong  smell of  ‘First pressed” mustard oil.

Recipe: Serves 6 as a side.

Try to have a medley of the firm, softer and very soft veggies.

Potato cut in thick julienne                                   1 cup

Carrots cut similarly                                             1 cup

Cauliflower florets                                                 1 cup

Eggplants cut in julienne                                       1 cup

Squash cut as above                                            1 cup

Cauliflower stem, celery stick cut similar                  1 cup

Mustard oil                                                            4 tbsp

Mustard powder                                                   1 tbsp

Salt to taste

Jaggery                                                               1 tbsp

Five spice                                                             1 tsp

Dry red chilly                                                           1

Turmeric powder                                                     1/2 tsp

Method,

In a microwave safe bowl put the stems and celery and cook for 5 minutes.

In a wok add 2 tbsp mustard oil on high heat. Add the five spice and chilly, saute till it changes colour. Add the firm veggies like potato and carrot, saute for few minutes. Next add the cauliflower florets and stems and beans, cook for few minutes, finally add the eggplant and squash. Add salt, jaggery, turmeric powder, cover and cook till the veggies are done. No water is added, careful that the veggies do not burn, a few sprinkle of water if needed .

When the veggies are all cooked add the mustard powder. Mix everything together. Finish off by adding the 2 tbsp of mustard oil.

Tweak to your taste. This dish gives a lot of leeway, to adjust to your taste.

Goes well with plain white rice.

Note: Five spice a very typical Bengali mixture of equal amounts of Nigella seeds, Cumin seeds, Fenugreek seeds, Mustard and Fennel seeds.