Follow me on Twitter. Fan us on Facebook . Visit my Flickr photostream. You can also
Subscribe to BengaliCuisine by Email
Thank you all for your great response at the first part of Monthly Mingle RoundUp and as promised here comes the second part of roundup. Of the five different categories – soups, bakes, fruits, sides and others, I have posted the former two yesterday and here’s the last three. Which one did you like most?
Fruits
Oz of Kitchen Butterfly is crazy about poached pears, and so is her husband. So no points for guessing this one, she sent a wonderful Simply delicious pear recipes served with creamy rice pudding
When most of us are braving the winter chill (and some even hails), Quinn of Quinn’s Baking Diary is having a hard time in Australia coping with the mercury rising as high as 41̊C. That didn’t turn her down and here she is with a Roasted Corella Pears with Vanilla Bean & Lemon for the event.
Soma of e-Curry has brought the colors of her recent Disney world in her kitchen, if you don’t agree check out Moroccan Carrot & Orange Salad which says it all with those vibrant shades.
My Experiments & Food has a healthy Grape Raita to serve.
Sides
Spinach and Popeye are inseparable indeed. That’s what Shankari of Sacrameto Spice has to share with us – Sauteed Spinach with Raisins & Pine Nuts
Indrani of Appayan has a list of all the veggies that supply you with the nutrients just right for this dry and chilling winter. She puts in all to make this wholesome Bengali Winter Vegetable Medley
Another vegetable medley – Bandhakopi Palang Kablir ghonto from another Bong cook, Jayashree of Spice and Curry
Santhy Sankar of Appetite Treats enjoys the US winter with a Cauliflower Stir Fry
Coaxing her children to eat greens Deeba of Passionate About Baking has some colorful recipe to share with us, it’s a Chargrilled Broccoli with Chilli & Garlic
Herbs are an integral part of the winter market. Nandini of Usha Nandini’s Recipes had this spicy Masala Beans with Fenugreek leaves and Vegetables with Almonds to share
Shama of Easy to Cook Recipes had three recipes in mind – Green Pigeon Peas, Butter beans curry and Mochhai curry/ Field beans curry
Koki of Cooking With Koki has sent a lovely dish for the event – Pachai Mochai kootu as a part of her four day celebration of Pongal.
Kalva of Curry In Kadai started her new year with a lovely Moms Spicy Vegetable Kurma.
Enough of vegan. Lets take a short break and enjoy Chicken Saag, a chicken preparation with seasonal herbs, by Arundhuti of Gourmet Affair.
Others
Solange of Pebble soup had sent a lovely Risotto al Cavolfiori for the event.
Noodles can only mean Chinese. But ask Sudha of Malaysian Delicacies, she has something else in mind, a Noodles in Gravy (Mee Rebus Johor)
Well, you can’t talk about winter in North India without referring to Winter special-makke di roti and sarson da saag. Pari of Foodelicious has rightly contributed this all in one healthy delicacy.
Faiza of Faiza Ali’s Kitchen has prepared a Mexican dip, Guacamole for this occasion. Try it this winter along with chips or quesadillas.
Want to have a real treat? Try this Cauliflower Patties with Coriander from Graziana of Erbe in cucina (Cooking with herbs)
Well, enough heavy recipes here, lets have a cold drink. A Grape juice from the Kanchan of Kitchen Gossip
Which one did you like?
Here’s the photos of all the entries for this event:
 |
| Monthly Mingle – Winter Fruits and Vegetables |
Ongoing Events
Don’t forget to take part in
- Salad Carnival ending February 14
- Healthy Fast Food event, ends February 5th. This event is being hosted by Radhika at her blog and I am the co-host
Do send in your lovely entries for the events
If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader
]]>Festive spirit is raging high among Bongs with Durga Puja just round corner (only 11 days). There is so much to talk about – Puja Barshiki, history of Durga Puja, Durga Puja in Kolkata, memories of school/college days, Mahalaya hymns, my experience at last year’s Puja at Bangalore and of course the Puja wardrobe, Puja recipes – that I became overwhelmed with to write and what to leave out.
So, here’s the deal.
Starting today, I’ll write a post a day till Puja starts. And in these posts, I hope to cover ‘Pujor Amej’ (Festive Flavour) in terms of food, history and a bong’s insight. There would be occasional touches of fashion trends too.
And some updates on Durga Puja Food Festival too. Hurry folks, the deadline for getting a chance for an entry in the eBook and a prize is 22nd September. Click here for more information.
Puja is almost at the door steps and am counting on the days, just 11 days to go. The first essence of the puja you get in Kolkata is the sale of the Puja Barshikis. At this time of the year the fat magazines is a well known scene at the news paper stalls. I had not yet bought my share of Puja Shankha this time, but just brought back home this month’s edition of Anadamela. The trigger was the painting of a Durga idol on the cover page of the edition; it said “Pouranik Galpe Debi Durga” (Mention of the Goddess Durga in mythology). I’ll let you all the stories in the corresponding posts, so be patient.
There had been several stories about the inception of this autumn festival, which became the most important festivals among Bengalis, and for that matter Hindus. My most fond memories of Durga Puja are the dawn of Mahalaya. Mahalaya is said to be the day of the inception of the goddess. This day also marks the last week on countdown for the pujas, and so it is so special. With the cracking of dawn starts the radio program for Mahalaya. When I was a kid that was the only source, these days every Bengali channel shows their version of Mahalaya, but still listening to the hymns sung by Virendra Kishore Bhadra in a half-awake state is my favorite.
What I thought of posting today has nothing to deal with Mahalaya or Durga Puja, but with less than a fortnight to go before the festival starts and as I have missed the last year of Durga Puja celebration in Kolkata, I am looking forward for this year. When it’s autumn, the air, the blue sky with the fluffy wet white clouds, the bamboo structures getting ready for the puja, the crowd at the shops – everything just compelling me to talk about the goddess and the way these four days is spent.
In my previous posts I had written about a lot of chicken preparations, but this time I just shifted a little and prepared with minced chicken. Those of you, who are fond of mutton or lamb, can also prepare it with minced meat.
Preparation time: 10min Cooking time: 15 – 20minIngredients:
- Minced chicken (Murgir keema): 300gm
- Potatoes (Aalu): 2 medium sizes, cut into quarters
- Sour curd (Tauk Doi): 2 tablespoons
- Onion paste (Peyaj bata): 2 tablespoons
- Ginger-garlic paste (Aada-rasun bata): 1 tablespoon
- Turmeric powder (Halud guro): ½ teaspoon
- Chili powder (Sukhno lanka guro): 1 teaspoon
- Mustard oil (Sarser tel): 4 tablespoon
Preparation:
- Clean the keema in a colander and keep for sometime for the water to drain out
- Heat half the oil in a wok and half fry the potatoes and keep aside
- Pour in the rest of the oil and let it heat
- Add in the onion and ginger-garlic paste and sauté
- Add the half-fried potatoes, sour curd, turmeric powder, chili powder and salt ; and stir till the color changes a shade darker and it becomes dry
- Put in the keema and stir again
- Pour in water and let the keema cook till tender
- Take out of flame and serve with warm rice
Further reading: Kheema Recipe, Keema in Naan
If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or 
Subscribe in a reader
- Bajji’s Platter from Hema of Adlak’s Kitchen
- Bisi Bela Bhaat from Hema of Adlak’s Kitchen
- Bisibelabath from Shama of Easy to Cook Recipes
- Black-eyed peas pulao from Asha of Aroma Hope
- Brinjal Rice from Shama of Easy to Cook Recipes
- Capsicum Rice from Shama of Easy to Cook Recipes
- Carrot Rice from Shama of Easy to Cook Recipes
- Cauliflower Rice from Shama of Easy to Cook Recipes
- Chenna Pulao from Hema of Adlak’s Kitchen
- Chicken biriyani from Shama of Easy to Cook Recipes
- Chilli-Tangerine rice from Anushreeram of Chandrabhaga
- Cilantro Rice from Hema of Adlak’s Kitchen
- Cocnut Rice from Shama of Easy to Cook Recipes
- Coconut Milk Vegetable Rice from Shama of Easy to Cook Recipes
- Dil se pulao from Sindhura of Bay Leaf
- Doodh Puli Peethe from Sunanda of Sunanda’s Kitchen
- Garlic Rice from Shama of Easy to Cook Recipes
- Healthy Geen Rice/ Pudina Rice from Shama of Easy to Cook Recipes
- Iyengar’s Poliodharai from Hema of Adlak’s Kitchen
- Keshari Bhaat (Sweet Saffron Rice) from Sanika of Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
- Khasta Kachori from Naveeta of Zaayeka
- Kondakadalai Sadam/ Red Chana Dal Rice from Shama of Easy to Cook Recipes
- Lemon Rice from Shama of Easy to Cook Recipes
- Lemony Lemon – A Tangy Tasty Masala Bath from Hema of Adlak’s Kitchen
- Medhu Pakora from Hema of Adlak’s Kitchen
- Mint Magic (Pudina pulao) from Hema of Adlak’s Kitchen
- Mishti Pulao from Aundhuti of Gourmet Affair
- Mor Koozh from Hema of Adlak’s Kitchen
- Multiprotein Rice from Shama of Easy to Cook Recipes
- Mushroom Pulao from Hema of Adlak’s Kitchen
- Paruppu Keerai Dosai from Shama of Easy to Cook Recipes
- Pasta Pulao from Hema of Adlak’s Kitchen
- Patishapta from SGD of Whims and Wishes
- Peanut Cup Rice from Hema of Adlak’s Kitchen
- Poha from EC of Easy Crafts
- Prawn/Shrimp Pulao of Homecooked
- Puliyothaai/ Tamarind Rice from Shama of Easy to Cook Recipes
- Puttu~Steamed Rice Cakes from Poornima of Tasty Treats
- Rice Ball Kheer from Sanika of Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
- Rice Uppma from Hema of Adlak’s Kitchen
- Sharkara Payasam from Poornima of Tasty Treats
- Shazani biryani from Sindhura of Bay Leaf
- Spongy Dosa with yum yum coconut from Hema of Adlak’s Kitchen
- Tomato rice from Sindhura of Bay Leaf
- Vegetable Bonda from Hema of Adlak’s Kitchen
- Vegetable Pulao from Poornima of Tasty Treats
- Vegetable Rice from Hema of Adlak’s Kitchen
- Venpongal from Shama of Easy to Cook Recipes
- Wholesome Moong kichadi from EC of Easy Crafts
With so many recipes, it’s really hard to choose which one is the best. But still, it’s on you to select the best. So go ahead and choose your best recipe and write it down as a comment for this post.
Will be back with some new recipes soon, till then Happy Cooking and Happy Eating.
Post a comment on which recipe you liked the most and please leave out your own recipes.
This is in the order of how I received the recipes:
Sharmila was the first person to send me this yummy looking fish kheema for the event.
Fish Kheema
Manasi with her lots of energy had many a things to share and here are her contributions.
Seekh Kabab
Lukhmi
Shikambur Kabab
After fish and meat it has to be egg, so here was Vij with her Disguised Egg Curry.
DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)
And now comes the dear exception. With the girl chefs around, I came across somebody who is a little different. He is non other than Siddharth, he was good to send me his simple recipe of EggVeg Ginger Garlic Maggie Noodles, and to tell you the truth, it has become very popular among those who can light the gas oven and knows nothing more. Check his blog for more details.
Suma was there next with chicken kheema and chiken samosa. A all time favorite of all Indians for an idle evening ideal snacks.
Chicken kheema
Chicken samosa
With the snacks getting over had to have something little more spicy, and yes Arundhati was ready for that. The Tandoori chicken was ready to serve.
Tandoori Chicken
It was now time for my dear friend Priti, who had sent a number of recipes for the event and here are the list: Grilled Chicken, a different style Egg Drumstick curry, the delicious and yummy Prawn Masala, and ofcourse the main course Egg Briyani with Rajma.
Grilled Chicken
Chicken curry with capsium baby corn
Prawn Masala
Egg Biriyani with Rajma Raitha
Vij has sent another yummy recipe with egg, Egg Kheema Curry.
Egg Kheema Curry
Priya was all set to have a massive entry for the event, and here she is with five of her delicious non-veggie recipes. Hyderabadi Chicken 65, Malabar Egg Thokku, Egg 65, Shark Hash Kuzhambu, and Spicy Fish Gravy.
Hyderabadi Chicken 65
Malabar Egg Thokku
Egg 65
Shark Hash Kuzhambu
Spicy Fish Gravy
Shama sent nice South Indian non-veggie recipes for the event. Mutton Kulambu/Goat meat Curry, Chicken Pulikulambu, Chicken kulambu, Fish Mango Curry and Fish Kulambu.
Mutton Kulambu
Chicken PulikulambuChicken Kulambu
Fish Mango curry
Fish Kulambu
Chicken Rezala
Murgir Jhol
Fried Chicken with Eggs
If you like this post and want more such recipes served to your inbox, then Subscribe to Here I Cook by Email
]]>
Ingredients:
Chicken (murgi): 1kg
Red chilli powder (sukhno lankar guro): 3 teas-spoons full, mixed with water to make a paste
Garlic (rasun): 15 cloves , chopped well
Mustard oil (sarser tel): 2 table-spoons
Tomato: 3 small sized, 2 of them grinded to make a puree
Onions (peyaj): 1
Cornflour: 2 table-spoons
Vinegar: 1 table-spoons
Spring onions : 2 stalks, chopped
Eggs (dim): 2, beaten well
MSG (ajinamoto): 1/4 teaspoon (optional)
Salt to taste
Preparation:
- Take the chicken , one tomato, one peyaj (cut into half) and boil the whole in a deep pan with sufficient water such that the ingredients get covered with water.
- Take it out , when the chicken is half cooked. Keep the stock for later use.
- Heat oil in a wok and deep fry the half cooked chicken. Keep aside.
- Take some more oil and sauté the garlic for a minute. Add the tomato puree, chilli powder paste, and the stock and bring it to boil. When it starts boiling add salt.
- Take the cornflour in a boil and mix it with water. Add it to the boiling sauce, cook till it gets thickened.
- Now add the chicken along with vinegar , MSG and spring onions to the sauce and mix. Add the beaten egg in trickle and cook till the egg strands rise to top.
Your chicken in chilli garlic sauce is ready to serve , spicy and yummy. Serve hot. Enjoy cooking and happy eating.
]]>Serves 4
Ingredients:
Chicken (murgi): 1kg
Onions (peyaj): 5 medium sized ones
Tomato: 2 medium sized
Potato (aalu): 4 pieces
Mustard oil (sarser tel): 4 tablespoon
Ginger garlic paste (aada-rasun baata): 2 tea-spoons
Garlic (rasun): 4/5 cubes
Turmeric powder (haluder guro): 1 tea-spoon
Chilli powder (sukno lankar guro): 2 tea-spoons
Kasuri methi: 2 tea-spoons
Salt to taste
Preparation:
· Wash the chicken well. Take chicken, two onion cut into halves, tomatoes, 1 tea-spoon of ginger and garlic, and water to cover the chicken in a deep bowl. Boil the chicken; keep aside the boiled chicken and onions. Keep the chicken stock apart.
· In a kadai, pour the mustard oil and heat it. Add the diced potatoes and fry. Keep the potatoes aside after they become golden brown.
· Add diced onions in the oil and fry for 1 or 2 mins. Add garlic ginger paste and the garlic cubes and fry one more minute. To the fried spice add chicken and the boiled onions. Add the stock along with the turmeric and chilli powder. Cook for 7 minutes with a lid over the kadai. Add the fried potatoes.
· Check if the chicken has softened, add more stock if required.
· Add crushed kasuri methi and cook for 1 minute.
· Serve hot with rice, roti , paratha.
]]>