Sunday, September 30, 2007

Sunday mornings

Sunday mornings normally start late around 7 in the morning with the tea tray and 3 Sunday papers . The teapot is a little larger than my weekday one to help me browse through the Sunday papers and the supplements . The quest for breakfast begins a little later - sometimes it enatils a drive to Annapurna on Lansdowne Road where we pick up a packet of phuchkas , dhoklas and khandvi and phephraas hot off the stove .
At times we hare off to Prema Vilas for idlis , dosas and vadas or to Maharanis or Sree Hari for kachuris and alu sabzi or chholar dal . The Sree Hari chholar daal has a unique taste which I have never been able to replicate although I suspect some gur or molasses goes into it - not sugar .
Most times we eat luchi with alu chhenchki and look for ways and means to innovate with the tuber .
Last week BRG came up with this recipe for the potato curry with the luchis . It was a little unusual but with a distinctive flavour .


  • 500 gms potatoes - diced small
  • Fenugreek seeds - half teaspoon
  • Turmeric powder
  • Green chillies - slit lengthwise
  • Oil - preferable mustard
Heat the oil to smoking point and add the fenugreek seeds . Toss in the potatoes , a little turmeric powder, salt and cover till the potatoes are soft . Just before removing from the wok, add the green chillies .

Not bad . BRG being a bangaal and proud to be it has a way with the simple joys of life .

Saturday, September 22, 2007

Not exactly a passion

Cooking with me is not exactly a passion ; nor do I cook out of necessity . Mine are more forays into the kitchen on weekends to cook that something special or to toss up something for the children's dinner . With Ma cooking was an art and the kitchen her studio where she scaled great heights . A lot of imagination, love and devotion went into this daily chore . Whether it was toasting bread and slathering butter and marmalade or jam on it , or frying up luchis and alur chhenchki for breakfast or the ubiquitous maccher jhol ,everything tasted like manna from heaven . Much of it was comfort food , remembered now with a lot of tenderness and nostalgia .

So when I cook seriously like Ma , I pay a lot of attention to detail and I love to cook fish . I love the great ceremony of Bengali fish cooking .

First the washing of the fish , then the anointing with noon holud ( salt and turmeric), and setting aside while one organises the spices , cuts the vegetables which might go into it ,heats the mustard oil to smoking point and then lowers the fish gently into it .

While the ubiquitous maccher jhol or fish curry is a dish most Bengali families eat on a daily basis , the fish kaalia is something of a celebrity dish meant for special occasions . Here's how I make it


  • Rui fish - 8 pieces preferably from a fish weighing around 2 kilos
  • 2 medium sized Potatoes - halved around the middle
  • Mustard oil
  • Turmeric - 1 tsp
  • Coriander ,chilli & Cumin powder - 1 tsp each
  • Whole Garam masala - 2 sticks of cinnamon,three cloves, 2 small cardamoms
  • 1 medium sized onion and an inch of ginger - ground to a paste
  • 1 bay leaf
  • Whole green chillies
  • Ghee or clarified butter - 1 teaspoon
  • Tomato puree 2 tsp
  • After marinating the fish in a turmeric - salt mix , fry the pieces till brown in mustard oil
  • Fry the potatoes and keep aside
  • Discard the oil and pour in 2 tbsp of fresh mustard oil . Heat till smoking and put in the bay leaf, whole spice .
  • Combine the onion-ginger paste with the dry spices and add with a couple of teaspoons of tomato puree . Cook on a low heat till the oil comes to the surface . At this stage add the fried potatoes with a cupful of water
  • Cook till the potatoes are soft .
  • Add the fish pieces and cover .Add salt and a pinch of sugar
  • Since the fish has been fried over high heat , it is already cooked . Cooking it in the gravy only enables it to soak up the flavours of the spices .
  • Before removing it from the heat add a teaspoon of ghee and serve with rice .