SUNDAY GOAT CURRY

If you've grown up in a Bengali household, high chances are that you would have been used to the idea of having Sunday lunch with ample helpings Goat Curry and steamed rice. Followed by a siesta. Aaah Bliss!

Life has changed a lot over the years. But any mention of a Goat Curry on a Sunday, does bring back many memories and sends my taste buds on a salivary overdrive.

This particular Goat Curry is a bit different from the drier Kosha Mangsho , which is usually served with Luchi (deep fried white bread). If you want to read about Kosha Mangsho , then click here . This is a runnier curry, but it does not compromise on the taste by any way. Flavored by whole garam masala, whole red chillies and cooked in mustard oil, this packs in layers of flavors at every step.

Ideally its cooked with goat meat, with a good percentage of fat in it. The fat renders during the long and slow cooking process and adds to the taste. It gets its iconic red color, from sugar which has been caramelised in the mustard oil. It always has potatoes, cooked in the gravy with the goat.Adding potatoes to Curries, is essentially a Bengali culinary trait. And honestly , I cannot imagine my Goat Curry without a serving of potatoes along with it.

 My mind is coming in and out of food coma, as I scribble this post,for the nostalgia stirred up. And also because, I have some leftovers from the very same Goat Curry , I had last night. Yes, I am trying to carry forward the Sunday Goat Curry saga.

Without much further ado, let me take you to my kitchen, and make some Sunday Goat Curry together.

SUNDAY GOAT CURRY : 

Ingredients: 
Goat : 2 lbs ( I used meat from the leg, with bones in it. i had asked my butcher to cut into medium sized pieces)
Red Onion: 1 large (chopped finely)
Garlic : 6-7 large cloves
Ginger : 2 inch piece
Bay Leaves : 5- 6
Dry Red Chillies: 4-5
Cinnamon Stick : 1 (broken into pieces)
Green Cardamom: 5-6
Cloves: 5- 6
Tomato Paste: 2 tbsp
Sugar : 1 tbsp
Salt To taste
Mustard Oil
Potatoes: Peeled and halved : 4 Medium sized ones
Paprika : 1 tsp
Coriander powder: 1 1/2 tsp
Cumin Powder : 1 1/12 tsp
Cayenne Pepper : 1 tsp

Procedure: 
I used a large non stick stock pot to cook my goat. I start off on the stove top and finish it in the oven. The  secret to cooking great goat curry is to fork tender yet not disintegrate in the cooking process. The slow cooking process releases the fat off the meat which builds the flavor profile.

Pre-heat your oven to 350F

Add mustard oil, to your stock out and let the sugar caramels. be careful that it doesn't get burnt. Add in the onions and whole garam masala and bay leave sand red chilies.

Cook it down till the onions start to change color on turning translucent.

Add in the ginger and garlic, ground together to a paste. Sauté it till the oil starts to leave from the sides. Keep stirring in-between, so that it doesn't stick to the bottom.

Next comes the tomato paste and the dry spices. Mix well, and fry for around 5 to 7 minutes.

Add in the goat and the potatoes and mix well. Mix well. Cover and cook for around 10 minutes. Be sure to keep stirring.

Next add in a 2 cups of hot water to the pot and mix well. Seal with a aluminum foil and put the lid back on. Braise in a pre-heated oven for around an hour.

 Take it out of the oven and serve warm with steamed rice .  And yes, you are allowed to slurp down that gravy and no one will judge you.

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PHUL KOPI DIYE RUI MAACHER JHOL: FISH CURRY WITH CAULIFLOWER

We have been having the typical Spring Summer weather here in the Midwest. Grey clouds who seem to have made their permanent home here. So with all this grey weather all around making you depressed, you need a pick me up. I know you could always reach out for a glass of Bourdeaux or Bourbon, or you could slurp over a plate of Phulkopi diye Maacher Jhol- Fish Curry made with Cauliflower. 

What you might ask is the Maacher Jhol and how it is so close to the Bong Foodie's heart? This is something which some of my American friends asked me recently. How does your blog have so many posts dealing with Maachher Jhol? So I decided to pick up this topic with some Bong friends over the dinner table, at a recently concluded wedding in the family. The permutations and combinations available for Maacher Jhol could cal for a mega project itself. The possibilities are literally endless. You can make the same type of curry with different types of fishes and it will taste a tad different as the fish itself will be lending its signature taste. Whether or not its a freshwater fish will also influence the taste of the Curry/Jhol. And by Curry I don't refer to a box of spices called CURRY MIX sold across mainland US. Curry is a way of Cooking, just like braising or frying are a way of cooking. Curry does not refer to one set of spices,so please don't get fooled by that bottle of Curry in a Grocery aisle. Curry can be made with a myriad different spice combinations but is very easy to whip up. In half an hour you can have a fish curry and rice.Almost the same time it takes a pizza to be delivered home.

One of the fishes closest to a Bong Foodie's heart is the Rohu or Rui Maach.Its a big freshwater fish with a very sweet taste. Needless to say one of my favorites. I had a last bag of a few pieces of Rohu in my freezer and decided to cook it with cauliflower and potatoes in a cumin-tomato gravy. This dish is usually cooked in Bengal, during Winter, when the cauliflower is in season. But living in the Midwest with its unusually long cold days,and abundant supply of cauliflower all year round, we tend to forget about this simple dish and go for the other elaborate preparations of fish.

I realised I could not even remember when was the last time, I had cooked this Maacher Jhol and I knew I had to make it again.

I cut up half the cauliflower in large florets and potato in thick and chunky wedges. And I knew I was ready for the game.

The Maccher Jhol touched my soul, if I try and make an attempt at being poetic. The beauty of Maachher Jhol is that how beautifully its a play of spices. The Cauliflower florets retained their shape and the potato chunks were velvety. You need to use your fingers and dig into this Machher - Jhol and some steamed rice and than I am not kidding, you might even see Unicorns and Rainbows in Foodie Heaven.

PHULKOPI DIYE RUI MAACHER JHOL: 

Ingredients: 
Rohu Fish Pieces: Scaled and cleaned: 5
Turmeric: 2 tsp
Red Chili Powder: 1 tsp
Cumin Powder: 1 tsp
Potato: 1 large : Peeled and Cut into Thick wedges
Whole Cumin Seeds: 1/2 tsp
Salt: To taste
Sugar: 1/2 tsp
Tomato paste: 1 tbsp
Cauliflower: 1/2 of a large one, cut into large florets
Mustard Oil
Green Chili: 1 or 2: slit longitudinally
Ginger paste: 1 tsp

Procedure:

Sprinkle half the turmeric powder and some salt on the cleaned fish and coat them well.

Heat mustard oil in a non stick pan, and lightly sautee the fishes. Keep them aside.

In the same oil, lightly fry the cauliflower florets and the potato wedges. Keep them aside.

In the same oil, add in the green chili and the cumin seeds. Once they crackle, add in the tomato paste and ginger paste. Fry them around for a minute or so,mixing them with the oil with the back of your spatula.

In a bowl make a paste of the dry spices and a cup of warm water. Add it to the pan to make the gravy. Introduce the fried fish and veggies. Mix well.

Cover and cook till the veggies are cooked and the gravy has thickened and you can see the oil separating on the sides. Serve warm with steamed rice. Bon Appetit !!!

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BENGALI NIRAMISH ALOOR DOM

So today marks the last day of the month long BLOGATHON  I have been doing here on my blog. A month of blogging draws to a close. I had somehow fallen into a rut and after re-branding my blog,initiated this myself. If you haven't checked out the rest of the month's posts, go over and take a look. I have been writing one post a day for every day of this month. So 31 days,31 posts. Since I began the Blogathon,with some Memphis style Ribs cooked by the Man(my husband Debashish), it made sense that I end the Blogathon, with something from his kitchen. Today he not only cooked it, but also took pictures of it,when  i told him that i wanted his entree to feature as the ending post of the month long blogathon. That's what I call a true creative partnership.

Regular posts will continue on the blog every Sunday and Thursday. Thank you everyone for all the support and appreciation.

I am not much of a fan of Aloor Dom I must say before I go any further. But my Brother Riddhiman got me hooked to it, with a  very special recipe of his. He is a crazy good chef which not many people are aware of . Now that we stay continents apart from each other, I don't get to enjoy much of his cooking. Though I will be re-creating his signature Aloor Dom recipe some time for sure. maybe even photograph him cooking step by step on our next trip to India.

Whenever the Man mentioned Aloor Dom, I would make excuses and not have that on our menu. Till one day, he decided to go ahead and cook it before telling me so. When I finally saw what was for dinner, I did have my inhibitions. But when I took the first bite, I knew why I had fallen in love with the Man. He knew me well, he knew my inhibitions even better. And he addressed them in his signature style. It was so good that I was going for second and even third helpings. I guess its the right recipe which matters. And teh right person to cook it. I clearly cannot cook a great Aloor Dom, but the Men in my Life( My Brother and My Husband) make a mean Aloor Dom with their own signature recipes.

While Aloor Dom(curried potatoes) can be Amish(cooked with onion and garlic) or Niramish(cooked without onion or garlic), I prefer the Niramish variety. Its just heaven on a plate with some fluffy Luchi(deep fried Bengali flat bread). the Man cooks it with his own concoction of freshly ground and toasted whole spices.Dry roasting whole spices releases their essential oils and packs a potent punch when it hits the oil. He dry roasts the spices and lets them cool and then dry grinds them in a blender. We don't have a fancy spice grinder, so we just use the normal Magic Bullet. He uses a combination of both fresh tomatoes and tomato paste to make the gravy. Its a beautiful blend of sweet and tart and goes very well with the space combination. Now that's a tip I learnt today. I am surely going to be using it in some other things I cook.

Its one of those quintessential Bengali entrees which can either be Hit or Miss. It all depends on the right proportions of  the ingredients and how you cook it. So go ahead and give it a try. You will be surely praising the Man after you dig in. That's a guarantee.

BENGALI NIRAMISH ALOOR DOM:

Ingredients: 
Small potatoes: 1/2 lb
Fresh Tomatoes: 2 small
Tomato paste: 1 tbsp
Salt: to taste
Dry Red Chilies: 2(depending on your heat preference)
Coriander seeds: 1 tbsp
Cumin seeds: 1 tbsp
Mustard Oil : 3 to 4 tbsp
Green Cardamom: 2 to 3
Cloves: 2 to 3
Cinnamon: 1/2 inch stick
Hing: A pinch
Cumin powder: 1 tsp
Red Chili Powder: 1 tsp
Turmeric powder: 1 tsp

Procedure: 
Wash and Peel the potatoes and keep them aside. In a large non stick frying pan, add mustad oil, and let the whole garam masala(clove,caradamom and cinnamon) crackle.

Once the oil is fragrant, add in the peeled potatoes and turmeric powder. Mix well, and fry till the potatoes start to caramelise.

Add in the hing, red chili powder  and cumin powder and mix well. Turn the heat to medium low so that the spices don't get burnt.

Blened the fresh tomatoes and the tomato paste and add it in to make the gravy. Mix well.

Add in half a cup of hot water and cover and cook till the potatoes are done.

Meanwhile dry roast the red chilies, cumin and coriander seeds in a  small pan. Let it cool down and then blend together to a coarse grind.

Mix in the dry ground spices and dry out all the liquid,by cooking it uncovered. Turn off the heat and mix in some chopped cilantro.

Serve warm with steamed rice, luchi or chapatis or parathas.

Bon Appetit !!!

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AAM DOI: BAKED MANGO YOGURT: HOLI SPECIAL

Happy Holi to all of you !!! Our Holi was pretty monochromatic in the grey Midwest. We are awaiting our Holi celebrations over the weekend. If at all, we can make it on time. But I am hopeful.

Holi is synonymous with something sweet on the plate. An extra helping of dessert doesn't count as an extra helping. Gujiyas, Gulab Jamuns and the list goes on and on. When we were younger, my Dad used to make sure there was almost a never ending supply of Gulab Jamun at our place on Holi. People used to keep dropping in, throughout the day,and the Gulab Jamuns were served on and on. Ahhh those days of guilt free sugar intake.

While I am not at all the quintessential Desi, who whips up sweets on every Indian Festival, there are some times, I like to indulge myself. But my pantry was not greatly stocked , to make some Kalakand or Gulab Jamun. So I thought why not MISHTI DOI .  That's easy to pull off and even the Kiddo loves it. So MISHTI Doi it was, but with a twist. I had a bag of Frozen Alphonso Mango Chunks, which were inherently on the sour side, to be consumed on their own. With a dash of Saffron, and the rest of the Mishti Doi ingredients, this mango could actually work wonders. It would look fancy too.

Taaadddaaaaaaaaaa !!!!!

AAM DOI (Mango Yogurt) it had to be !!  It was  a no-brain er. We could convince ourselves that the sugar intake was balanced by a helping of Fruit. So much for trying to maintain the waistline, when it doesn't want to maintain itself.

My previous experience of making Aam Doi was different as I had used the store bought can of Saffron infused Mango Pulp from Swad, I think. I was a bit iffy as to if my experiment of using these sour mango chunks would help or end in a disaster. I said to myself, that if it turned out well enough, then I could share it my friends, as Holi sweets, or else, Me and the Man would be having Aam Doi for all our meals.

The experimentation worked. It was just about adding a few more ingredients to my already fool proof MISHTI DOI  recipe. Did I mention of a KC Bong lady who drove me nuts for my Mishti Doi Recipe. Like a helpful soul, I shared my Blog post with her. She goes on ahead to make a not so great version of it, at every possible function,without a single credit to me. And why do you think hers was not as great as the recipe called for? She clearly wanted to do a cost cutting version,and subbed the Condensed milk and the Evaporated milk. The result was a chalky white doi,which was more sour than Mishti(sweet). But as my MAa says, Imitation is the best form of flattery.I have learnt to take it all in my stride.

So the only bits of color for us on Holi were the smiles on our daughter's face and the vibrant Aam Doi which we dug in, post dinner.

AAM DOI:

 BASIC MISHTI DOI RECIPE

Ingredients:
Evaporated Milk: 14 0z
Condensed Milk: 14 oz
Plain Yogurt: 14 oz
Mango Pulp made from Frozen Mango Chunks: 10 oz (or Canned Mango Pulp)
Saffron: A few strands(soak them in the evaporated milk for some time)

Procedure:
Mix all the ingredients in a large mixing bowl and use a whisk to make sure there are no lumps.

Pre-heat your oven to 350F

Do a taste test. If you feel that the mixture is sour, add in some sugar according to your taste .

Transfer the mixture into oven proof ramekins or a large oven proof bowl.

Bake at 350F for exactly 15 minutes. Turn off the oven. Let the yogurt congeal in the oven for at least 5 to 6 hours. If you feel that the yogurt has finally set, transfer them to your refrigerator.

Serve cold or at room temperature.

You could ranges with some more Saffron Strands or Chopped Pistachio.

Bon Appetit !!!

5

SHORHSE BATA ILISH : HILSA IN MUSTARD SAUCE

If its Ilish Maachh, you are bound to over eat. Yes, that's exactly the case with me. I have had my share of breakfast, lunch and dinner, all in the form of my Ilish Maachh platter,some time back. So I knew I had to pen this down, even though I am reeling in and out of Ilish Maachh induced Food Coma.

No matter what time of the year it is, one of the easiest the ways to a true Bong's heart, is through a plate of hot steamed rice and Shorshe Bata Ilish. The decadent mustard sauce, in which the Ilish is slowly cooked has everyone salivating,at all times.

I wanted to introduce my daughter to this quintessential Bengali taste. As long as I tackled the bones,and kept a tab on my favorite level of heat, I was confident she would love it as much her parents did. And it was a success. The one and half year old, picked on the white fish slowly at first,and then tucked away,forgetting all about the steamed rice on her tray. Mommy surely did the Happy Dance all round the kitchen and living room.

My Mom and Grandmom had been puritans when it came to cooking fish. Ff the Fish was not as Fresh,  as they liked, they would lightly Fry it, or saute it, before cooking it in the Curry. SNatlano, as its called in Bengali.Since I was introducing the toddler to Ilish Maachh(which was from the frozen Aisle in the Bangladeshi store), I decided to Flash Fry the fish pieces,before coooking them in the rich mustard gravy. However,when I had first posted pictures of this batch of Shorshe Bata Ilish, I received the flak, from many. How could I fry my Ilish Maach, in a predominantly Bhapa Preparation. And I went on to explain,Mommy's idea of SNatlano to them. So I decided to not call my dish, Bhapa Ilish, but simply call it Shorshe Bata Ilish: Hilsa in Mustard Sauce

SHORSHE BATA ILISH :

Ingredients:
Hilsa/Ilish Maach : 1 Medium sized Fish, cut into Bengali style steaks. Scales Removed
Turmeric Powder: 2 tsp plus 1 tsp
Salt: To taste
Mustard Oil: 4 tbsp
Mustard Paste: 2 tbsp
Sugar: 1 tsp
Red Chilli Powder: 1 tsp(according to heat preferences)
Shredded Coconut: 1 tbsp
Yogurt: 2 tbsp
GREEN CHILIES: 3 TO 4

Procedure:
 Pat the fish prices dry with a clean paper towel and smear them with salt and turmeric powder. Leave them aside for around ten minutes.

In a non stick pan, add the mustard oil and heat it. When the oil is hot enough, gently place in the fish and lightly saute them or flash fry them. You could skip this step, if the fish you are using is fresh. We don't have that luxury.

Remove from heat and keep aside.

Meanwhile make a paste of turmeric powder, mustard oil, mustard paste, salt, sugar, shredded coconut ,red chili powder and yogurt.

Add a dash of water and dunk the sautéed Fish pieces in it. Add Green Chilies slit longitudinally.

You could steam this in a steel tiffin box in a Pressure Cooker or you could bake it in a Pre heated oven at 350F for around 15 to 20 minutes,depending on how thickly the fish steaks are cut.

Serve hot with steamed Basmati Rice.

Bon Appetit !!!

3

MUKHI KOCHU diye ILISH MAACHHer JHAAL :

I scream, You Scream, We all scream for ILISH !! Yes, our Bong genes, will make us shout all the more, all the loudest, whenever someone mentions ILISH . Come Monsoon, and Bong households will make sure, that they bring this fish home. Times have changed, but the Bong psyche has not chnaged at all, when it comes to their favorite fresh water fish. So the Bong, be it in Kolkata, in New Delhi, or in Kansas City, will shop for ILISH, come Monsoons. Even if the concerned Bong, is currently in a part of the world, where there is no Monsoon, yet he/she will drive the few extra miles, to the Indian/ Bangladeshi store, and be the first one, to pick up JORA ILISH(A pair of Hilsa). There is a certain pride, a certain amount of bragging rights, on how well, the quality of Ilish has been purchased, and how well it has been cooked. This is a conversation which is so familiar to all Bongs. The love for Ilish unites Bongs across the world.While some Bongs debate over, whether it is a Bangaal  (East Bengali ) favorite, and with Ghotis(West Bengalis) preferring Chingri Machh(Prawns.) But that debate never did hold enough water. I come from a BA-TI hosuehold(Bangaal Mom and Ghoti Dad), but I have seen both my parents love ILISH equally crazily. So its obvious that Moi and Bhai(younger brother) grew up developing a keen taste for this delicacy.

It was yet another year, when I was away from Bhai on Raksha Bnadhan. At least during my Delhi stint, I could make sure, that I was around him on this special day. So this year, a day before Raksha Bandhan, I decided to make some Ilish Machher Jhaal , and dedicate it to my brother, virtually. When we were kids, Bhai had a special nickname for Ilish Machh. Well, if I did spill the nickname here, then he would be furious, so let that be a secret. Needless to say, it was his favorite, and continues to be so. So it seemed apt, that at least, I make Ilish Machh and share the pictures with him. That was my plan. And I stuck to it.

The beauty of cooking Ilish Machh is that, one does not experiment, a lot with the recipe. One does not cook Ilish Machh ever with Onions or Garlic or Ginger. That would be sacrilege. Ilish should be cooked in such a way, so that the natural flavour or aroma of the fish, is not altered by any of the ingredients, with which it is cooked. Hence everyone sticks to a few time-tested recipes, and it always works wonders for every Bong. Hubby however had some different ideas.He had been telling me stories of how his mother used to cook Ilish Machher Jhaal with MUKHI KOCHU. I had been refusing to do that for that last few years, So this Ilish Season, he decided to pick up JORA ILISH and Mukhi Kochu. He added that its a Bangaal recipe, and that it would taste awesome. So when I asked him for this said recipe, he smiled and added, that he had only eaten it, and does not know it himself. Well, I was not smiling for sure, as I had already, diced the Mukhi Kochu by then. So I stuck to my Ilish Machher Jhaal er recipe, and replaced the Aloo(Potato) in it, with Mukhi Kochu.I was after all dedicating the food to my brother, hence I did not want any variations to the taste, Bhai loved. Well, the results were quite lip smacking.

MUKHI KOCHU diye ILISH MAACHer JHAAL : 

Ingredients: 
Ilish Maachh: 4 pieces
Mukhi Kochu: 2: peeled and cubed.
Green Chilies: 4-5, slit longitudinally(according to heat preferences)
Turmeric: 1-2 tsp
Red Chili Powder: 1 tsp
Salt
Sugar: 1/4 tsp
Kalo Jeere/Kalonji/Nigella Seeds: 1/2 tsp
Mustard oil: 6-7 tbsp

Procedure: 
Clean the fish well, and remove all the scales. Wash it well, under running water, and then pat it dry with a paper towel. Coat the fish pieces with turmeric and some salt. Keep aside.

Heat mustard oil in a non stick pan. Don't substitute mustard oil, with any other oil, as it lends to the signature taste. So when you buy Ilish Maachh, ensure you also have Mustard Oil with you, on stock. Once the oil has just about started to smoke, carefully place the fishes in the pan, and shallow fry them, on moderately high heat. Ilish Machh tends to splutter, so keep a splutter guard handy. Turn the fishes after about frying them for 3 minutes per side, so that they are evenly fried on both sides.

 Remove the fishes from the oil, and add in the diced Mukhi Kochu. Fry them lightly and then keep aside.

In the same oil, add in Kalo jeere and the slit green chilies. Let them splutter.

Meanwhile, make a paste of red chili powder, turmeric powder, salt, sugar and around half a cup of water, in a bowl. Once you get the aroma of green chilies, from the oil, add this spice mixture. Mix well. Add in the fried Kochu, and cover and cook at about medium heat, till the Kochu is almost cooked.

Add in the fried Ilish Maach carefully in the gravy, and cook uncovered till the Kochu is totally cooked, and the fish has soaked up the gravy well. Reduce the gravy, so that it not too watery, but not too thick.

Check for seasonings ! Remove from Fire !!

Serve hot with some steamed Basmati Rice  !!!

Bon appetit !!! 

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