Chana chola these two things are like a nemesis to me. I never got the difference, what to call which one. Do you have the same problem? While we Bengalis call the big whitish gram as chana and the small brown ones chola, my non-Bong friends tend to differ from the nomenclature, and it’s just the opposite. OMG!
Ok, I’ll stick to what my mom calls her chickpeas -kabuli chola, probably because people thought they came from Kabul. A little google search on kabuli chola made me realize that this particular species had been around since the Neolethic ages, did you ever thought about that while having your share of chole bature?
With its high protein content and less in fat this is an aphrodisiac for any diabetic patient. And, also for the way it’s cooked, kabuli chola is loved by everyone.
Indian, Side, Chana, Authentic bengali recipe, Chickpea recipe, Chola recipe
1 cup kabuli chola, soaked overnight in warm water
1/4 cup chopped onions
1 teaspoon turmeric powder
1/2 teaspoon chili powder
1 tablespoon cumin powder
1/2 teaspoon dhaniya powder
3-4 whole red chilies
2 tablespoon vegetable oil
2 tablespoon lemon juice
Salt to taste
Boil the chola till tender, drain out the water and keep,aside
Heat the oil in a thick bottom pan, put in the onions and sauté till translucent
Add the chola along with all the ground spices, season with salt and mix well
Pour in about 3 cups warm water and cook till the chola are soft and breaks with a little pressure
Serve with chapati garnished with onion rings and lemon juice
Which came first – the egg or the chicken? This question will probably never be answered. The other question is do you want egg or chicken for your next meal? To choose between chicken and eggs is equally hard.
K always says there is no way anybody can screw a chicken dish. Chicken with its inherent taste, tastes just good anyway you prepare it – be it the typical chicken-do-pyaja or just stuffed in between two bread loafs for a chicken sandwich.
On the other hands, eggs don’t require much time to prepare and doesn’t have much of the fuss as of preparing chicken. Boiling is perhaps the first things anybody learns after entering the kitchen.
I’m absolute fan of eggs. I love eggs in my breakfast, I love them as a side dish wih my rice/chapatti and I love eggs in my desserts. I just cannot live without eggs. Remember that “Sunday ho ya Monday, roj khao ande” ad. It was my favourite commercial.
Eggs are good enough for me, but when it combines with posto it just becomes a deadly combo to resist. This recipe, I learnt from my maternal aunt. She uses more mustard than poppy. But, with my love for poppy I try to prepare it the other way round. The soothing taste of poppy mixed with the tangy taste of mustard makes this egg curry very indistinct from the regular curries.
Peel the shells of f the eggs. Mix with half the chilli and turmeric powder and a pinch of salt
Peel the potato and cut it into thin slices like in alu bhaja
Dry grind the poppy and mustard if using a coffee grinder, and then soak in about 2 tablespoon of lukewarm water. If you are using a food processor then grind with small amount of water along with the green chillies
Heat the oil in wok. Lightly fry the eggs, take out of the oil and keep aside.
Add the potatoes to the same oil, season with the spices and salt. Fry till the potatoes look slightly transparent. Add about 1/2 cup water and let the potatoes get almost cooked.
Pour in the poppy and mustard paste and cook for 3-4 minutes more. Add the fried eggs
Take out of flame and serve with warm white rice or chapatti.
Hot Tips – If you are using black mustard, then pour a little vinegar, salt and turmeric powder and make it a paste to get rid of the bitter taste.
How to hard boil an egg?
Put the eggs in a deep bottom vessel like a sauce pan. Pour in water to fully cover the eggs. Boil it for 10-12 minutes. Drain out the water and put the eggs in ice cold water. Keep there for 3-4minutes take out and peel off the shells.
Bengalis try to use the maximum of anything that comes of the grocery back, and that includes eating peels of vegetables to stir frying the greens. Lau-er khosha bhaja(stir fried Indian gourd skin) is one of Bong delicacies. Even patol khosha boiled and grinded and then stir fried with a little onion seeds has its share of authentic Bengali recipe in Bengali cuisine.
Coming to leafy vegetables, there is a place for almost every type of edible leaves in the Bengali kitchen. The leaves of potato plant is one of my favourites, though it’s hard to find in any market, unless you are growing potatoes in your yard.
While palang shag (spinach) or the pui shag (climbing or Malabar spinach) are very common side dishes for the Bengali lunches, mulo shag though rare is a class of its own. The radish leaves are cooked in various ways, you can simply stir fry them with some mustard and onions or even add a little brinjal cubes and sliced radish.
Summer is the time to have everything cold from drinks to salads and from starters to desserts. And, with those lots of berries flooded in the market, there’s nothing better to get some in your plate. The strawberry lassi is one of my favourites.
There are kids who just hate to eat fruits, whichever may that be. When my sister was young my mom used to make custard and pour it over any fruit and serve it to her. That was the only way my sister ate fruits. Back in India, there is always the custard powder available in your grocery store, but in here its a little hard to find. So, I made it a little my way.
Dessert, Summer dessert, Custard, Fruit custard, Children food, Fruit recipe
2 cups whole fat milk
1 tablespoon all purpose flour
3 egg yolks, separated
1 teaspoon vanilla essence
½ cup refined sugar
Fruits of choice – banana, berries, apple, oranges
Heat the milk to boiling in a saucepan and then lower the flame. Reduce it to half the volume. Pour in the sugar and stir and continue simmering
In the meantime, take the egg yolks in a bowl, whisk till they become pale. If you are using an electric beater, use it at low for 1min, if you are using a balloon whisk; just beat it for 2-3 minutes.
Continue whisking and pour in the vanilla essence and all-purpose flour, make sure there aren’t any lumps.
Pour in the hot milk and whisk lightly. Transfer the mixture back to the saucepan and simmer while stirring. Continue stirring so that no lumps are formed. Simmer for 2-3 minutes more. Take out of flame and let cool
Chop the fruits to bite size pieces. Keep the chopped apple and banana, if using immersed in water so that they don’t turn black
Pour about a ladle of custard in small serving glasses, layer with fruits and pour another ladle of custard. Chill in the fridge for about 1 hour and serve topped with cherries.