Friday, April 1, 2011
Beraler Golpo
Well, many people have been asking did the cat survive? So let us call the cat Bangali Beral (bengali cat), well folks, I feel horrid coz the husband just got a sinus attack, but the cat is still around and while he has gotten very sensible about going near him and we have gotten a $$$$ hepa filter the cat is still around. Actually this probably is what sums up our marriage, he is chalk ( lean, specific and in a bengali's opinion somewhat tasteless but some I still threw caution to the wind and we got hitched and I am well cheese, rich, great tasting but not all that good for you. But together it work! BTW, I have even sent the edits to the advisor, let us see what he says...
Monday, February 14, 2011
Jodi Puratono Prem...
Today is a weird one, not that any of you care whether I am alive or dead anymore.
We are having a bit of a wrestling match at home between the husband and the cat. Well, we have had the beral from week 15 but the husband has these chronic alergies to him, so what do we do? There is a part of me that does not want to be the bad wife and the other part thinking if the cat was a real child would I consider giving him away?
Amid my crazy absence, I have defended my thesis, and have a chockful of changes that I need complete no later than 6 weeks. So maybe there might be a Dr. Bangali Meye after all!
We are having a bit of a wrestling match at home between the husband and the cat. Well, we have had the beral from week 15 but the husband has these chronic alergies to him, so what do we do? There is a part of me that does not want to be the bad wife and the other part thinking if the cat was a real child would I consider giving him away?
Amid my crazy absence, I have defended my thesis, and have a chockful of changes that I need complete no later than 6 weeks. So maybe there might be a Dr. Bangali Meye after all!
Tuesday, October 27, 2009
Sanguine
Whatever will be will be...
Yes, in general the beauty of the day makes me wake up fresh... I almost see the end on most days. I have to build up the momentum to get to the finish line, which I have told myself is the end of this year. I cannot help but feel happy that a big one is getting complete. As in sorrow so in joy, I miss you - Bapi! I wish I could share the ups as the downs! Yes, contrary to what is sometimes percieved you miss a loved one just as much during a moment of happiness, when you want to run and tell him, hey, I feel just wonderful today!
In this feeling of sanguine, I created a recipe, one that needs hope and patience more than it needs lots of ingredients. The results were pretty good, this can only be judged by how quickly the food finishes.
Murgir Makha Jhol - Chicken in a carmelized onion compote
Cook Time: 35 minutes
Ingredients
4-5 tablespoons oil
2 onions, cut into a fine dice
1.5 lbs chicken on the bone, cut into small pieces
2 teaspoons, coarsely crushed ginger
1 teaspoon red chili powder
1 teaspoon turmeric
1 teaspoon salt
2 teaspoons cumin-coriander powder
1 green bell pepper, thinly sliced (optional, I add this for my brother)
2 green chilies, diced
2 medium tomatoes, cut into a dice
2 teaspoons garam masala
1 tablespoon fresh cilantro
Method of Preparation
1. Heat the oil and add the onions and saute for 2-3 minutes.
2. Add in the chicken, ginger, red chili powder, turmeric, salt, cumin-coriander powder and cook on medium high for 15 minutes. All that is needed at this point is occasional stirring, the chicken browns, the onions softens, melts and turns into a beautiful carmelized mush.
3. Add in the green bell pepper, green chilies and cook for another 10 minutes.
4. The chicken should be coated in a rich, soft thick brown sauce. Add in the tomatoes and garam masala and cook for 5-7 minutes until the tomatoes are soft and well mixed.
5. Stir in the cilantro and enjoy!
Yes, in general the beauty of the day makes me wake up fresh... I almost see the end on most days. I have to build up the momentum to get to the finish line, which I have told myself is the end of this year. I cannot help but feel happy that a big one is getting complete. As in sorrow so in joy, I miss you - Bapi! I wish I could share the ups as the downs! Yes, contrary to what is sometimes percieved you miss a loved one just as much during a moment of happiness, when you want to run and tell him, hey, I feel just wonderful today!
In this feeling of sanguine, I created a recipe, one that needs hope and patience more than it needs lots of ingredients. The results were pretty good, this can only be judged by how quickly the food finishes.
Murgir Makha Jhol - Chicken in a carmelized onion compote
Cook Time: 35 minutes
Ingredients
4-5 tablespoons oil
2 onions, cut into a fine dice
1.5 lbs chicken on the bone, cut into small pieces
2 teaspoons, coarsely crushed ginger
1 teaspoon red chili powder
1 teaspoon turmeric
1 teaspoon salt
2 teaspoons cumin-coriander powder
1 green bell pepper, thinly sliced (optional, I add this for my brother)
2 green chilies, diced
2 medium tomatoes, cut into a dice
2 teaspoons garam masala
1 tablespoon fresh cilantro
Method of Preparation
1. Heat the oil and add the onions and saute for 2-3 minutes.
2. Add in the chicken, ginger, red chili powder, turmeric, salt, cumin-coriander powder and cook on medium high for 15 minutes. All that is needed at this point is occasional stirring, the chicken browns, the onions softens, melts and turns into a beautiful carmelized mush.
3. Add in the green bell pepper, green chilies and cook for another 10 minutes.
4. The chicken should be coated in a rich, soft thick brown sauce. Add in the tomatoes and garam masala and cook for 5-7 minutes until the tomatoes are soft and well mixed.
5. Stir in the cilantro and enjoy!
Wednesday, October 21, 2009
The ecstasy, agony and gratitude
Well, big bad one is done, actually finished the comps about 2 weeks, back! I was really, really relieved. Don't know much about this business, but most people tend to wait for the exam phase to be done, before they get to the dissertation stage, in my case, being that I have worked in the field (sic), this was ends to the means. Which actually means, contrary to some, I believe the worst is over - stay tuned... This shall be proved in all of 6 weeks.
The agony is the work phase, well here is the deal, the dissertation is very practical and passion driven but as I learnt from none other than my dear mother, to get something you sometimes have to give. So the give for me was the trade-off between a job that worked, motivated and in general was one that I went to and left happy to my current job. This one supplements the school expenses and works around the school schedule but comes with WJM. Somedays, I so want to through coffee on his face, but instead I use him to ratify my decisions and choices.
It is very, very, very important for me to be me - this means able to laugh and live with my children, accept (cannot solve the pains that Ma and Bapi go through) and savor the other aspects of my life - in that order. Someday, I might want to reverse things, but changes are possibly that is just what his mom and dad did to make him such a terrible and miserable human being....
Oh well, so what about food, today was really simple but sweet -misti tasting good, but with shorcuts.
Bideshi Kalakand
Cook Time: 20 minutes
Makes 20 - 1 inch pieces
Ingredients
1 large can evaporated milk
1 small carton ricotta cheese
3/4 cup sugar
1 tablespoon powdered cardamom seeds
2-3 tablespoons ghee, plus additional for greasing
3 tablespoons coarsely powdered pistachios
Method of Preparation
1. Mix the evaporated milk, ricotta, sugar, cardamom and ghee in a microwave safe container.
2. Place in the microwave for 5 minutes.
3. In the meantime, grease a 1-2 inch deep square microwave casserole.
4. Remove mix very well and pour into the microwave safe casserole and microwave for 10 more minutes. You should see a fairly firm but moist product by now.
5. Remove and set aside for 5 minutes.
6. Sprinkle with pistachios, cut into squares and serve when cool.
The agony is the work phase, well here is the deal, the dissertation is very practical and passion driven but as I learnt from none other than my dear mother, to get something you sometimes have to give. So the give for me was the trade-off between a job that worked, motivated and in general was one that I went to and left happy to my current job. This one supplements the school expenses and works around the school schedule but comes with WJM. Somedays, I so want to through coffee on his face, but instead I use him to ratify my decisions and choices.
It is very, very, very important for me to be me - this means able to laugh and live with my children, accept (cannot solve the pains that Ma and Bapi go through) and savor the other aspects of my life - in that order. Someday, I might want to reverse things, but changes are possibly that is just what his mom and dad did to make him such a terrible and miserable human being....
Oh well, so what about food, today was really simple but sweet -misti tasting good, but with shorcuts.
Bideshi Kalakand
Cook Time: 20 minutes
Makes 20 - 1 inch pieces
Ingredients
1 large can evaporated milk
1 small carton ricotta cheese
3/4 cup sugar
1 tablespoon powdered cardamom seeds
2-3 tablespoons ghee, plus additional for greasing
3 tablespoons coarsely powdered pistachios
Method of Preparation
1. Mix the evaporated milk, ricotta, sugar, cardamom and ghee in a microwave safe container.
2. Place in the microwave for 5 minutes.
3. In the meantime, grease a 1-2 inch deep square microwave casserole.
4. Remove mix very well and pour into the microwave safe casserole and microwave for 10 more minutes. You should see a fairly firm but moist product by now.
5. Remove and set aside for 5 minutes.
6. Sprinkle with pistachios, cut into squares and serve when cool.
Sunday, October 4, 2009
Moonger Daler Khichuri
A bit of a crazy weekend, hopefully some of the craziness will calm down after tomorrow. We had Lokkhi Pujoer khakar this weekend, we are just so stuffed...
I made a simple mooger daler khichuri today. It was not out of the ordinary, but I cooked it with some care, making sure that the grains were soft but not mushy, the way Ma would make it.
Moonger Daler Kichuri
Ingredients
3/4 cup moong dal
1/2 cup gobindo bhog chaal
1 teaspoon salt
1/2 teaspoon turmeric
4 cups water
1 tablespoon adaa dhone jire bata
1 small potato peeled and cut into small pieces
1/2 cup small pieces of cauliflower
1 tablespoon ghee
1 teaspoon cumin seeds
2-3 bay leaves
1 large piece cinnamon (broken)
Method of Preparation
1. Roast the moong dal for about 5 minutes, till very fragrant.
2. Add about 1 cup water and cook till the water is evaporated.
3. Add in the rice, salt, 1 cup water, adaa bata, potato and cauliflower and cook covered on low heat for about 20 minutes.
4. Add the remaining water as needed until the rice and dal are soft but still intact (in other words it should not be too mushy or thick)
5. Heat the ghee and add the cumin bay leaves and cinnamon and cook till the cumin sizzles, the bay leaves and cinnamon are darkened.
6. Pour this over the khichuri and enjoy!
I made a simple mooger daler khichuri today. It was not out of the ordinary, but I cooked it with some care, making sure that the grains were soft but not mushy, the way Ma would make it.
Moonger Daler Kichuri
Ingredients
3/4 cup moong dal
1/2 cup gobindo bhog chaal
1 teaspoon salt
1/2 teaspoon turmeric
4 cups water
1 tablespoon adaa dhone jire bata
1 small potato peeled and cut into small pieces
1/2 cup small pieces of cauliflower
1 tablespoon ghee
1 teaspoon cumin seeds
2-3 bay leaves
1 large piece cinnamon (broken)
Method of Preparation
1. Roast the moong dal for about 5 minutes, till very fragrant.
2. Add about 1 cup water and cook till the water is evaporated.
3. Add in the rice, salt, 1 cup water, adaa bata, potato and cauliflower and cook covered on low heat for about 20 minutes.
4. Add the remaining water as needed until the rice and dal are soft but still intact (in other words it should not be too mushy or thick)
5. Heat the ghee and add the cumin bay leaves and cinnamon and cook till the cumin sizzles, the bay leaves and cinnamon are darkened.
6. Pour this over the khichuri and enjoy!
Thursday, September 10, 2009
Rainaa beetee jaye...
"rainaa beetee jaaye, shaam naa aaye
nindeeyaa naa aaye
shaam ko bhoolaa, shaam kaa waadaa
sang diye ke jaage raadhaa
kis sautan ne rokee dagareeyaa
kis bairan se laagee najareeyaa
birahaa kee maaree paremadiwaanee
tan man pyaasaa aakhiyon mein paanee"
Maturity sometimes has its advantages, you appreciate things much more that you did before. The depths of a lovely song, the second read of a book that touched you before, the simple gentle beauty of that unfurling flower. The leaves are just begining to drop outside my window. I watch them and wonder why the seasons never forget to change?
nindeeyaa naa aaye
shaam ko bhoolaa, shaam kaa waadaa
sang diye ke jaage raadhaa
kis sautan ne rokee dagareeyaa
kis bairan se laagee najareeyaa
birahaa kee maaree paremadiwaanee
tan man pyaasaa aakhiyon mein paanee"
Maturity sometimes has its advantages, you appreciate things much more that you did before. The depths of a lovely song, the second read of a book that touched you before, the simple gentle beauty of that unfurling flower. The leaves are just begining to drop outside my window. I watch them and wonder why the seasons never forget to change?
Wednesday, July 29, 2009
In Spite of myself
Ok, so dear MIL is stopping by en route to dear SIL and BIL's place ready for grandchild no 4. See the major issue here now is that MIL does not really do even onions in her food. It's amazing how much difference time and working with spices makes. When I was first married, I would be at a complete loss to put together anything other that basic dal and begun bhaja for her, last night I made a simple preparation which was really very good, just lightly tempered with fennel seeds and asafetida, tomatoes and ginger. What was interesting was I got to use up the beet greens that were sitting in my fridge for a while.
I am actually blogging a recipe because I just finished the over the hump chapter for my exam, well I still have seven more weeks to keep this awful pace up, anyhow...
Mouri Phoron Diye Beet Shager Chorchori
Serves 3
Ingredients
1 tablespoon olive oil
1 teaspoon fennel seeds
1/8 teaspoon asafetida
2-3 dried red chillies
1 teaspoon grated ginger
2 tomatoes, diced
1/2 teaspoon turmeric
1 teaspoon salt
3 medium potatoes, peeled and diced
2 cups chopped beet greens
Method of preparaton
1. Heat the oil and add the fennel seeds, when they sizzle add in the asafetida, chillies and ginger. Saute this for a few seconds.
2. Add in the tomatoes, turmeric, salt and potatoes. Cook this stirring frequently for 5 minutes.
3. Cover and cook on low till the potatoes are soft.
4. Add in the beet greens and cover and leave on low heat for 2 minutes.
5. Remove the cover, stir well and serve.
I am actually blogging a recipe because I just finished the over the hump chapter for my exam, well I still have seven more weeks to keep this awful pace up, anyhow...
Mouri Phoron Diye Beet Shager Chorchori
Serves 3
Ingredients
1 tablespoon olive oil
1 teaspoon fennel seeds
1/8 teaspoon asafetida
2-3 dried red chillies
1 teaspoon grated ginger
2 tomatoes, diced
1/2 teaspoon turmeric
1 teaspoon salt
3 medium potatoes, peeled and diced
2 cups chopped beet greens
Method of preparaton
1. Heat the oil and add the fennel seeds, when they sizzle add in the asafetida, chillies and ginger. Saute this for a few seconds.
2. Add in the tomatoes, turmeric, salt and potatoes. Cook this stirring frequently for 5 minutes.
3. Cover and cook on low till the potatoes are soft.
4. Add in the beet greens and cover and leave on low heat for 2 minutes.
5. Remove the cover, stir well and serve.
Subscribe to:
Posts (Atom)
