Kolkata #1

Tags

Food, India, Indian cuisine, indian culture, indianfood

A visit to Kolkata is incomplete without tasting the famous  chicken rolls..

Finally got a chance to visit Nizams… the place of origin of kathi rolls!!

Nizams located at new Market area in Kolkata!!!

Located in Hoggs Street at Kolkata’s New Market area, it serves chicken/ mutton rolls filled with yummy kathi kebabs..

Back then Kolkata was known as Calcutta.
Nizam’s was the place for chicken/ mutton rolls and kebabs…
In colonial Calcutta, Indian natives and British expats devoured the palatable kebabs -which were grilled on iron skewers smoky and charred at Nizam’s alike.
But the British patrons found it somewhat messy and troublesome to dig into the greasy kebabs with their hands.
It was especially inconvenient for those on the go, including the babus and sahibs (the British bureaucrats) making the daily commute to the adjacent business district of Dalhousie Square.
To make their lives easier, someone at Nizam’s started wrapping the popular kebabs in crispy..flaky parathas and further wrapping the paratha roll in wax paper to make sure no gravy dripped from the kebabs.
This idea was a hit! Everyone was devouring the rolls happily..

A plate of succulent kathi kebabs!!!

It is impossible that one visits kolkata and doesn’t dig into these yumm rolls..now a staple street food it’s available all over the city but the one at Nizams is the traditional classy original kathi roll!!

Do give it a try when to visit the city of joy!!!

And while at it tasted the Dum biriyani with the classic alu ( Potato)..a typical in Biriyanis here…

Potato in biriyani

#nizamskolkata
#nizams
#nizamrolls
#kolkata
#hoggstreet

#newmarket

With inputs from Google wiki on the origin of nizams!!

🔆🔆Jalebis🔆🔆

Tags

cheatmeals, Food, India, Indian cuisine, indianfood, Just thoughts, lostinself, rainlover, Sundayoutings, Sweeteats

Hey everyone🙋🏻‍♀️

What goes around…goes more round round round and becomes a Jalebi!!!

Jalebis being deep fried!!

As I am currently visiting kolkata…a foodies haven, I had to visit this place called GD market…

( All precautions taken 😊)

Most places in kolkata have these kind of markets in their own respective localities…

It is one of those markets which is like a closed enclosure containing every household item you need..from jewellery to bath fittings… groceries to beddings…and the list goes on..

A stroll through Kolkata’s GD market and one can never miss the sight of Jalebi wale bhaiya( person making Jalebis) at this shop called Raj Bhallavi sweets, dishing out round round jalebis like a pro..

He must have mastered the art to perfection as every curve is round, perfect in thickness and size..

People throng here to taste the hot freshly made Jalebis and samosas!!!
All for just Rupees 5 each!!!

The process begins sharply at 6 p.m and goes on for about an hour or so..

Sometimes the demand is soo much that he finishes his daily lot in a matter of minutes..

Throwback to my days in kolkata, we used to visit this place atleast once a week..

After a hectic day at work this was a perfect way to unwind , sipping kulhad wali chai..( Tea served in small clay pots/ cups) giving it an earthy flavour and of course  jalebi and samosas…pure bliss!!

As I visit kolkata again, memories are refreshed and I keep my diet aside for a bite of this delectable mouth watering sweetmeat!!!
What’s your jalebi story??!!!

Hot Jalebis and rain!!

Nolen Gurer payesh

Tags

Food, Homemade goodness, India, Indian cuisine, Sweeteats

Hey everyone 🙋🏻‍♀️

Here’s a sweet dish called Nolen Gurer Payesh…Date Palm Jaggery Rice Pudding…

Made by my mil..

It isba typical bengali sweet dish made especially during the winters…

Made from a special flavoured rice called Gobindobhog rice.. simmered for a long time in thick milk and jaggery, to be eaten warm or chilled!!!

Nolen Gurer Payesh!!!

I read somewhere that for Bengalis Payesh( Rice pudding) is Love but Nolen Gurer Payesh is an emotion!!! Holds true for Bengalis..whereas for a non bengali like me tasting the super rich ..creamy… flavour filled kheer tasted like our sweet pongal with a twist!!

✴️Happy Ganesh Chaturthi!!!✴️

Tags

Food, India, Indian cuisine, Thoughts

Hey everyone..🙋🏻‍♀️

In these trying times, the only thing keeping us happy and sane are our festivities which are being celebrated in the confines of our homes with family..( hopefully)

Today is Ganesh Chaturthi in India…the festivities continue starting with Krishna janmashtmi and going on till Diwali…

Ganesha Idol at our premises!!!

Here a few reposts talking about this wonderful festival celebrated in honour of our elephant headed adorable god..Ganesha…

Gallivanting with Ganesha

This festival always takes me down memory lane..

Along with the festivities come different varieties of sweets made especially for this festival as our beloved Ganesha loves food..

A festive recipe, simple and easy made by me…Chef Nee..

Rava Laddus!!!

My lil one wishing all a very happy ganesh chaturthi…

Rhea doing the puja…

Stay safe everyone…😊 And remember, don’t look at the moon!!!😊

Don’t look at the moon!!! It’s Ganesh Chaturthi!!!

Kul kuls!!!!

Tags

Food, India, Indian cuisine

Hey everyone 🙋🏻‍♀️

Been a long long time…

Since it’s lockdown in India and am attending hospital for emergency and taking telecalls I get a little free time to cook and bake…made this for the family..

Kul kuls / gala gala or kala kala!!! These crispy crunchy snacks are called by various names in various parts of India…

Me being a South Indian prefer to call them gala galas…
I first came across these as a kid during Christmas season when this particular delicacy along with rose cookies would make an appearance through out Christmas and new year..
I never knew of it’s origin then..Later got to
know it was a Goan/ Manglorean speciality..
My granny taught me how to make these..

I was fascinated as to how the snack derived its shape…

Serrated kul kuls

Like all curled with serrations on the top..kind of crest and troughs…learnt that it’s made with the dough being pressed at the back of a fork..

Getting the shape right!!

The last time I made these was during  2015 Christmas..with my grandmother instructing me on the measurements and the consistency of the dough…

Today as I made them after 4 years I miss my grandma who passed away 3 weeks ago…

I couldn’t even say a proper goodbye to her due to the lockdown…made this in her memory today!!!
Will always miss her!!

Hope to keep posting more regularly…until next time…stay safe!!!🤗🤗🤗

🍒Very Berry!!! #1

Tags

Food, India, Indian cuisine

Kuler chatni

Hey everyone 🙋
Today’s post is a foodie one
With two different recipes in two different posts involving the sour berry, the Indian plum

Jujube- Indian plum

I am a South Indian married to a Bengali, so when I came across this particular recipe I cringed thinking how could anyone make a sweet dish out of something which is supposed to be spicy and sour..
The berries are called Kul in Bengali..Elandapazham in Tamil…Regipandlu in Telugu
(The southern part of India)

A small flashback though..

Having grown up in the south, everyday outside my school just before summer this particular berry used to be sold in carts…All for a meagre 25 paise..
My pocket money used to be one rupee per day, which was a lot in those days..,
I used to buy these for 25/50 paise while walking back home..
The vendor used to drizzle them with salt and chilli powder mix..😋
One had to be cautious while consuming them as they were the residing places of miniature fruit worms..
I know it sucks but one can’t resist eating the good ones though..
We used to get these dried, packeted ones sold for just One rupee…we used to call them BORROMS!!
How the word came into picture I do not know..

So when I first saw my Mil making a sweet dish out of this I quickly pocketed a few to be eaten with salt and chilli powder…yummy yum

Below is the Bengali style recipe Of this yummy berry..

It’s a simple one with variations..I will stick to one taught to me by Mil…

So here we go..

🍒Wash the berries without much pressure on them( they tend to burst open and get gooey)
🍒Gently press each berry to check for fruit worms

Clean the berries

Clockwise…Dried red chillies..Sugar..Black mustard seeds..

🍒Take a wok and add some oil and a tablespoon of black mustard seeds..

🍒Once they splutter add in little turmeric and one or two dry red chillies..( I am using the kashmiri variety here )
Saute them and add in the berries..
🍒Add in sugar and a cup of water depending on the amount of berries

🍒Saute all till you get a thick syrupy consistency

🍒The flavour is that of sweet and sour…Sweet from the sugar and the berries contributing to the sourness

🍒An alternate method would be to add in raw mangoes or even tomatoes to balance out the sweetness..

Do give it a try and let me know how it tasted…Until next time have a great week ahead everyone 🤗🤗🤗

🌶️Hyderabadi Mirchi ka Salan🌶️

Tags

Food, India, Just thoughts

Hey everyone🙋

It is the last Sunday of the year..I haven’t been very active these past few months so as I was making a dish for the very first time I thought why not share it with my reader Friends here…

This dish is a Hyderabadi special, I have had this dish many a times at a friend’s place or at a restaurant especially accompanied with Biryani..
Now why Hyderabadi is because it is a very normal almost everyday kind of dish especially in muslim households everywhere more so in Hyderabad..
It is usually had with plain white rice or my favourite Biryani..

🌶️🌶️Mirchi ka Salan, meaning Mirchi= chillies
Salan= thin gravy usualy made of peanuts
Salan is a Urdu word for curries..

Without going too much into the stories let me start..
( I haven’t taken the pics in order)

We use Bhajji chilli’s, they are these huge big chilli peppers..

The Ingredients are (approximate values)

*Chilli peppers : 6-8
*Peanuts : a cup
*Star aniseed : 1-2
*Coriander seeds : 2 tablespoons
*Red chillies : 3-4 ( depending on how spicy you want it)
* Tamarind : lemon sized ball soaked in water
*Onions : 1 ( big one)
*Tomatoes : 1 medium sized

(The traditional authentic recipe requires sesame seeds…poppy seed and dry coconut…I don’t have them so making it with the basic minimum ingredients 😜 and of course it tastes good this way too🙈)

Method

🌶️So first dry roast the peanuts and remove their skin..
🌶️Dry fry the star aniseed..corainder seeds..red chillies..
🌶️Put them all in a mixer and make a thick paste with little water( grind to a thick consistency, shouldn’t be runny)
🌶️Once done transfer to a bowl..
🌶️Make a paste of the tomatoes and onions and keep aside..

Clockwise..Soaked tamarind…peanut paste…onion tomatoes paste and chilli peppers

🌶️Wash and dry the chilli peppers and make vertical slits…
🌶️Stuff them with the above thick paste..

🌶️Take a pan, with a little oil..(a couple of spoons)
🌶️Sauté the stuffed chillies till they get a light brown char..

Before….

After…

🌶️In another pan..heat some oil..add in cumin seeds..add in the onions and tomato paste..fry fry till the raw smell is gone..then add the rest of the paste used for the stuffing and stir away till the oil layer separates on top..

🌶️Then add in the fried chilli peppers..water about a cup to be added..
🌶️With occasional stirring, cook till the gravy is thick and the colour changes, indicated by the oil layer at top of the gravy..

🌶️The consistency of the gravy can be adjusted accordingly..
🌶️Garnish with freshly chopped coriander and serve hot with plain rice..rotis..parathas or the quintessential Biryani…yummy!!!😋😋😋

Ready!!!

Here’s wishing everyone a happy hungry Sunday..💞🤗

Bye bye MC.Aus😔

Tags

Food, Masterchef Australia

Hey everyone🙋

Happy Sunday..🌞

A quick post today..

Mc Australia season 8 comes to  an end this week..(here in India the telecast is approximately a month behind )

I already know who the winner is and  I feel sorry cause I really wanted Matt sinclair to win..ahhhh still it was yet another lovely season..

Every time the season draws to an end..I feel sad..It’s like I want to know where the contestants are and what are they upto..about Matt..oohhh i have already told the better half, when we visit Australia, I wanto dine at his restaurant/food truck.. Apparently Matt is opening /opened up a eatery called “Ten piece cutlery”..ooooohh..lucky Australians, I really want to taste Matt’s cooking..

This season was more fun as the better half also got glued to it..tee hee hee..

So the next season of Mc USA is starting up..back to the terror chef Gordon Ramsay🙈🙈

Let’s see how much of it I am  able to follow…until next season it’s a tearful  goodbye to the 3 awesome Australian judges..and gonna miss watching Brett, Matt, Charlie, Elise, Mimi and Harry cook..

The contestants

Pssst: A funny thing..the judges ensure and taste the contestants food sooo precisely and when it comes to the master class, I find Matt Preston ( the judge)making a burger in one and a toast in another which I find is sooo ironic and funny, of course I know he isn’t a chef but still..

So while I continue to miss this season😔, here’s wishing all a happy week ahead..💞💞💞

Egglicious!!🍳🍳🍳

Tags

Food

Hello everyone..🙋

A late night Sunday post, as the weekend saw me being a busy bee, what with visiting temples with my gran..
In India we believe in astrology and stuff so off we went with my granny as she wanted her’s to be rechecked and find a solution ( Just for her mental satisfaction you know)
Followed by catching up with the latest movie, Independence Day, not bad for a movie made on similar lines after 20 years..
So that’s about it..

The lovely month of June is ending soon before July peeps in which is always welcome, more so as Bangalore is experiencing an awesome climate..

My city is back to being what it was.. simply beautiful..😍😍

Since I am in the masterchef 🍴mood these days, presenting
a very very simple leisure recipe..

For those of you with spicy buds gear up and do give this simple dish a try..

Ok so the Ingredients needed are very very simple..

🐔Eggs

From clockwise..

🐔Chilli powder – 1-2 teaspoons
🐔 Coriander powder 1 teaspoon (optional)
🐔 Turmeric -1/4 th teaspoon
🐔 Salt to taste
🐔 Vinegar / Lime juice -1   teaspoon

🐔 Oil ( for shallow fry)

Method:

1.Firstly  boil the eggs and de shell them..
2.Mix the above masalas and make a semi solid paste
3.Cut each egg into halves
4.Apply the masala mix onto the eggs and sides..

5.Take a pan ,pour in some oil for shallow frying..

6.Place the eggs and cook on both sides till crisp but not too brown ..

7.Serve it as a side dish with Hott Sambhar/Daal rice or rotis and puris.
It can be used as a starter too..🍳🍳🍳

Psst:
This dish is very very easy and one of my favourites as my mom makes it with Puris..
Whenever we used to have picnics in school, she used to pack Lemon rice, Puris and  these fried eggs..
So it brings me back memories of my school days..😋😋💭💭💭
Do give it a try..

Have a great week ahead everyone..🍭🍭🍭

Time for some Garlic/Butter Naan🍛

Tags

Food

Garlic / Butter naan
(Flat Indian bread)

Hello Everyone..🙋
Happy Sunday ..

I am not a professional food blogger..
I just love to share a few yummy everyday recipes occasionally..

Lot of thoughts and gyaans made me sound like a philosopher..🙆

So I decided to let it be for some time and delve into the culinary world..🍴

So here’s for some yum Sunday Foods..

The long pending post of how to make Garlic /Butter naan..
I am not sure of the terminologies so maybe its called flat Indian bread abroad..

It isn’t a biguuhhh deal as most of my Indian friends here would be familiar with the making of it..

Many Indian households especially in the North make it at home but for us Southies it’s like a luxury, normally had when we trod into the North Indian/Punjabi restaurants..

OK so without much ado let’s go about it..Oh and by the way I did not make it..😝
As promised it was made by my sister in law RUCHI( I can see her evil grin 😈)
Ruchi is an expert..(tee heee heee now il get the make up kit she bribed me with😛)

So the  Ingredients required are as follows..

1. Maida (all purpose flour)
-3 cups (makes about 10  naans approx)

2. Sugar- 1.5 teaspoons
3. Salt- Half a teaspoon
4. Warm water – 1 cup ( to   dissolve the yeast)

5.Yeast- 2 teaspoons

6.Garlic pods -10 pods( or as much as you like )

7. Coriander leaves -1/2 cup finely chopped

8.Butter
9. Water at room temperature   (Required to make the dough)

Method

1.Firstly  sieve  the Maida into a mixing bowl..

2.Heat a cup of warm water and dissolve the sugar, yeast, salt and mix well..

3.Add this mixture into the bowl of maida and knead it well adding extra water as required to make a soft dough..

4. Allow it to rest for a minimum of 1 hour, in an air tight container so that the dough can rise..

5. Knead the dough again and divide it into medium sized balls..

6.Using a rolling pin, roll them out into round shapes..( we made oval and round ones )

7. Roll out  the naan and sprinkle one side of it with chopped garlic mixed with coriander..

Gently press it with the rolling pin..

8.Flip the naan and dab the other side with water..
(This is to ensure it sticks to the pan and doesn’t fall off)

9.Heat an Iron pan..(usually a tandoor is used is restaurants)
Any pan can be used other than a non stick pan..

10. Place the side coated with water directly on to the hot pan and let it bake on medium heat..

11.Once the colour of the dough changes, immediately take the pan and place it directly on the flame upside down to cook the other end..

12. The pan should be moved constantly over the flame so as to prevent it from burning..

13. Now with a flat ladle take it out and garnish it with a  chunk of butter and serve hot hot..😋

14.Plain butter naan can also be made the same way by just skipping the addition of garlic part..

15.Serve hot with Cholle Masala( Chickpeas ) /Paneer dishes( cottage cheese ) or any  Mutton/Chicken curries and gravies..

This is my plate which was served with Cholle Masala accompanied by chopped onions, Lemon wedges and a  green chilli..yummm

So thanks to RUCHI I learnt how to make garlic naan/butter naan..🍛
Do let me know of your experiences with naan..

Until next time eat  away..😋😋