Bengali Deemer Chop (Egg and Potato Cutlet)

October 6, 2015 ~ 1CupOfJoy ~ Leave a comment

Durga Puja is round the corner and this time of the year always makes me nostalgic about good ole days. Growing up in a Bengali family, this was by far the most important event of the year. I have been often asked by my non-Indian friends what is Durga Puja and why its so important to me. Here’s why – memories of good food and good times shared with friends!

I am hazy about the details around the religious aspect of things. To me its always been the entire community coming together for a 5 day cultural celebration of the victory of good over evil. A celebration filled with food, color, music and festivities. People gathered in large festive tents called ‘Pandal’, laughing together, sharing the delicious spread of Bhog (food offering to goddess), the smell of Kichudi, flowers and incense, the sound of Dhak (Drum), the Adda (chit chat), song, dance and theatre…. the layers and layers of festivities.

Some of my favorite memories growing up are of the days leading up to it, the shopping of new clothes, planning what I would wear on each day and the rehearsals at Hyderabad Bengali Samity of plays and dances to be performed. Kids rehearsals followed by parents, the fights over badminton rackets or a game of carroms, Patiently waiting for the resident director Goshwami Kaku (Who ran an IT company for his day job) to say ‘Cut’ so that the egg roll and egg chop from Utpal Kaku’s canteen would appear along with some ‘Cha’ (Tea). Its been years since my last visit to Bengali Samity, but every time I bite into an egg roll or an egg chop, I am transported right back.

Time for Prep: 45 mins Time to Cook: 10 mins Yield: 4 Servings Level: Medium

Ingredients:

2 eggs, hard boiled and cut in half
4-5 small potatoes, boiled and skin removed
Salt to taste (I prefer Rock Salt)
1/2 tsp red chilli powder
1/2 tsp black pepper, ground
1/2 tsp chaat masala (optional)
1 tbsp cilantro, chopped
2-3 green chili pepper, chopped
2 tbsp onion, chopped
2 tbsp corn flour
2-3 tbsp water
1/2 cup bread crumbs, on a plate.
Oil for frying

Process:

Making Potato Mixture:
1. Mash the potatoes, be careful not to overdo it, or they will get starchy.
2. Add the spices, chopped onions, cilantro and green chili pepper. Mix well
3. Divide into 4 portions.
Assembly:
1. Take a portion of the potato mixture, flatten it and place one of the half egg in the center.
2. Cover the entire egg with the potato mixture, make sure there are no gaps.
3. Repeat with other 3 halves.
4. Refrigerate for 20 mins
Mix the corn flour with a pinch of salt, pinch of ground pepper and water. Blend into a smooth paste.
Dip the chilled cutlets in the cornflour paste, then roll it the bread crumbs.
Place on a plate and chill for another 10 mins.
Heat oil in a wok or deep fryer and fry in medium heat till golden brown.
Remove and place on paper towel to soak out excess oil.
Serve warm.

Notes:

Instead of corn flour paste, the cutlet can also be dipped in beaten egg before rolling in bread crumbs.
If you want to avoid frying, Spray with cooking oil and bake at 400F/200C for 30 mins. Make sure to flip once in between.
For a vegetarian/Vegan version, replace the egg with piece of tofu or paneer.

Sondesh (milk confectionary)

September 20, 2015January 5, 2016 ~ 1CupOfJoy ~ Leave a comment

Bengali’s are known for their sweet tooth and the vast variety of ethnic sweets. I am part of the exception, I do not like sweets! When I was younger, my sister had me convinced that I was adopted because I did not share the sweet tooth of my family.

“See mom likes sweets, dad like sweets, I like sweets all our uncles and aunts and cousins love sweets. But you don’t .” she said.

“But I look exactly like dad!” I argued.

“Plastic surgery” Was her quick reasoning.

Older siblings, and their pranks! However, there are a couple exceptions to my taste preference. There are three desserts that I absolutely love (and can eat endlessly!): Tiramisu, Rasogolla and Sondesh. Especially the one made by one of my favorite person in the entire world, monju kakima, who I fondly call ‘Best Friend’. Luckily she is also a good teacher.

Sondesh is probably one of the most popular Bengali sweets, even outside of the Bangali crowd. And all you need for it is some milk and sugar. Now if you can get your hands on some ‘Patali gur’ (a special type of jaggery made from Date Palm Syrup) the this dessert just becomes extraordinary.

Time for Prep: 5 mins Time to Cook: 20-30 mins Yield: 8-10 servings Level: Easy

Ingredients:

Half gallon – Whole Milk
Juice of 1 lime (around 1.5 tbsp)
6 tbsp sugar

Process:

Curdle milk to make ‘Channa’:
1. Bring milk to a boil, add the lemon juice and lower heat. In a few seconds you will notice the milk solids forming. When the water is completely separated (turns a greenish shade) remove from heat and drain into a colander lined with cheese cloth.
2. Run a little bit of water on it to get rid of the lemony taste, drain.
3. Gather the ends of the cheese cloth and bring them together, like a purse, slowly squeeze out the water. Be careful not to burn your hands as it is really hot.
4. This is now my mom does it: Hold the ends with your left hand and using a pair of tongs hold the purse just on top of the solids with your right. Then slowly twist the cloth with your left hand. The water squeezes out without resulting in burning fingers.
5. Place it on a flat plate and weigh it with something heavy, I use my motar or a container filled with water. Let this sit for around an hour.
Knead the Channa:
1. Knead channa with the heel of your palm or the back of a bowl for 7-8 mins.
2. Add sugar and knead for additional 4-5 mins. Till the sugar is completely blended in.
3. When it all comes together and you have something that looks like a soft ball of dough, stop knead.
Shape to make Sondesh:
1. If you have molds, this is when you use it. or
2. Shape them into balls.
3. What I do: Shape them into balls, then flatten them a little. At this point the artist in me takes over and I use things around me to make a mark. For the Sondesh in this picture, I used a frother.
4. You can further decorate by staining them with Saffron, adding raisins, pista etc..,.

Jhaal Bhindi (Okra in spicy mustard sauce)

September 14, 2015September 30, 2015 ~ 1CupOfJoy ~ Leave a comment

‘Jhaal’ in Bangla means spicy. But when talking in context of a dish, it takes a whole new meaning.

Bengali cuisine has 3 main types of sauce/gravy, the everyday light and soupy ‘Jhol’, the rich and thick ‘Dalna’ and the mustard sauce based ‘Jhal’. Traditionally the primary ingredient in Jhal is fish. Since I fell in love and married a South Indian brahmin boy who cannot tolerate the smell of fish, I improvise and usually make it with eggs instead. I know! Love gets you to make all sorts of sacrifices, in this case, Fish. If your not from India, then here’s some context, the staple food of a Bengali household is fish. And for a bengali to sacrifice her daily dose of ‘Maach Bhaath’ (Fish curry and rice) is a big deal!!

This Sunday at the local farmers market I found a farmer selling Okra, fresh organically grown local Okra. This being my favorite vegetable, it almost felt like hitting a jackpot so I went ahead and bought 5 lbs. Essentially, we will be eating a lot of Okra for the next few days. I looked at the Okra and the hard boiled eggs next to it and thought, why not. So here goes.

Like I mentioned in an earlier post, I really dig how shallots integrate into the gravy and give it a smooth sweet flavor and thats exactly what is needed for this recipe to work. I also recommend using Plum tomatoes because it has more meat, less seeds and its perfect for creamy sauces. See picture below.

Time for Prep: 20 mins Time to Cook: 30-40 mins Yield: 6 servings Level: Easy

Ingredients:

1 lb Okra, cut in 1 inch long chunks.
Oil, to cook the Okra (1 tbsp if baking, 4 tbsp if frying)
Salt to taste
1 tsp cayenne or chilli powder
2 tsp mustard oil
2 Shallots, chopped
1 plum tomato, chopped
3-4 fresh green chili pepper, slit.
2 tbsp cilantro, chopped
1 cup water

For the mustard paste:

2 tbsp yellow mustard seeds
1 tbsp black mustard seeds
2 tsp poppy seeds
4-5 fresh green chili pepper
1 clove of garlic
water

Process:

For the mustard paste:

Soak the mustard and poppy seeds in water for 30 mins
Drain and transfer into a blender, add clove of garlic and green chili peppers. Blend with water until thick and smooth paste.
Pour in a bowl and set aside

For the Okra:

Pre-heat oven to 400F, layer okra on a baking sheet drizzle with oil and bake for 30 mins. (or) Heat oil in a skillet, fry the Okra till it turns bright green. Sprinkle salt and chili powder when done and set aside.
In a heavy bottom pan, 1 tsp of oil. Add the shallots, sauté for 3-5 mins, then add tomato and green chili and cook for an additional 4-5 mins.
Add the mustard paste, mix and let cook for 2 mins. Add water and bring to a boil. Add salt, chili powder and turmeric and simmer for 3-4 mins, until it begins to become thick.
Add the cooked Okra in, be gentle when folding it in. Simmer for 2-3 mins.
Garnish with chopped cilantro.

Notes:

Be careful not to over cook the mustard paste, it tends to become slightly bitter.
You can double the quality of mustard paste and store refrigerated in an airtight container for 14-15 days.
Feel free to replace Okra with your favorite vegetable, don’t forget to leave a comment here to let me know how it turned out.

Deem er Dalna (Egg curry)

September 13, 2015September 30, 2015 ~ 1CupOfJoy ~ 1 Comment

This dish made regular appearance in our lunch/dinner table growing up. My sister and I would save the egg yolk for the end, then moosh it with an extra serving of just gravy and relish it. And as far I remember, we never had any left overs of this dish, ever! All of us loved it, which meant second and third helpings and a wager over the last bite. My husband loves it too, so the tradition continues.

This is my go-to recipe when I am craving for something quick, easy and spicy.

Time for Prep: 10 mins Time to Cook: 25 mins Yield: 6 servings Level: Easy

Ingredients:

6 hard boiled eggs
1 medium sized onion, chopped
1 medium sized plum tomato, chopped
2 tbsp tomato puree
1 cup frozen of fresh green peas
2 tbsp cilantro, chopped
3-4 green chili pepper, chopped
2 tbsp oil
1 tsp cumin seeds
1 bay leaves
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cayenne or chilli powder
Salt to taste
1.5 cups water

Process:

Slit the hard boiled eggs and rub salt and turmeric on them.
Heat oil in a heavy bottom pan, add the eggs and sauté for 2-3 mins. Remove from oil and set aside.
To the same oil add the cumin and bay leaves, sauté till cumin start gets browned and gives out fragrance.
Add onions and salt, stir it a little, reduce heat and let the onions caramelize. Usually takes around 7-8 mins. Add the chopped tomatoes and green chili pepper and cook for another 5 mins. Then add the tomato paste, stir it in, increase the heat let cook for a min.
Add turmeric, coriander and chilli powder, stir close the lid and let cook for 1-2 mins.
Add the green peas and water, bring to a boil.
Add the eggs, cover and simmer for 5-6 mins, until the green peas are cooked.
Garnish with chopped cilantro.

Serve with Rice, Jeera rice, Pulao or Roti.

Notes:

Sometimes I use Panch Phoron instead of the cumin seeds.
I prefer using mustard oil, but if your not used to the flavor or the smell, then use whichever oil your prefer.
My mom also added ginger and garlic (both minced), before adding the tomatoes. I prefer the taste without them.
You can also puree the onion-tomato-spices gravy base in a blender, after sautéing, before adding water if you prefer a smooth gravy.