Narkol Posto Rui (Rohu fish with coconut and poppyseeds)

Quick post with a quick recipe. I love coconut so as anything out of Posto/poppy seeds. I was never a kind of fish lover. But as you grow old your taste buds change too. Now I love eating fish more than any-other non veg items at the same time love trying different kind of fish recipes. This one I made in a hurry but it really came out well. Do try it and let me know how much you liked it.

Ingredients:

Rohu Fish blocks - 5pcs

Poppy Seed - 2 tblsn

Coconut (Scrapped/grated) - 1 cup

Potato - 1 small cut in cubes (optional)

Mustard seeds - 1/2 tspn

Turmeric Powder - 1/2 tspn + 1/4 tspn

Salt & Sugar as per taste

Green Chillies - 2- 3

Mustard oil - To fry the fish

Method:

1. Rub 1/2 tspn turmeric and salt to the fish blocks.

2.  Paste the poppy seed and coconut in a smooth paste. You can green chilli to the paste too to enhance the taste more.

3. Heat oil in a Kadai. Fry the fish till it turns light brown. 

4. After taking off all the fish from the kadai, make sure there is only 3/4 tbspn oil is remaining. If you have more in the Kadai then take out the excess oil. If adding potot then you can fry the potota with that excess oil.

5. Add mustard seed in the remaining oil. then the potatoes if adding. fry for a couple of minutes. Then add the poppyeed paste. Add the remianing 1/4 tspn turmeric powder. Stir well for a while (2-3 minutes). Add water (1 cup - See notes). Bring in to boil then add the fish. Add salt and sugar as per taste. Once the pototo is boiled, take it off the gas. Add green chilies and serve with hot rice.

Notes:

1. If you are not adding potato then add 1/2 cup or more water just for cooking the fish and the gravy consistency you want. 

2. You can add curry leaves and coriendar leaves too to enhance the taste more.

Shahi Garam Masala Chicken

Another new year stepped in. Wish you all good luck and happiness. All of you stay hearty and healthy. Eat well and a balanced diet. Drink gallons of water and juice to avoid dehydration from this scorching heat. This year summer is proving to be the hottest in regard to the past years. Any way, we never fail to celebrate any occassion that comes to our way whether it is too hot, or too cold. On this auspicious occasion of Bengali New year I wish you all Shubho Nababarsho. Hope this year will be a prosperous year for all of you. Enjoy the dish.

Ingredients:

Boneless Chicken - 200gm

Onion - 1 medium size

Ginger & Garlic paste - 1 tspn

Tomato - 1 small

Yogurt - 1 tspn

Turmeric Powder - 1/ tspn

Cumin Powder- 1/2 tspn

Coriander Powder - 1/2 tspn

Red chili powder - 1/4 tspn (More or less)

 Whole Shahi garam masala - (Cinnamon - 1 small stick, Black pepper - 1-2, All Spice 1-2, Mace, Green Cardamom 1, Black Cardamom seeds - 2-3, Clove - 1-2, Bay leaves - 1 )

Shahi Garam Masala Powder - 1/4 tspn

Ghee - 1 tspn

Oil - 1 tspn

Salt & Sugar as per taste.

Method:

1. Cut the boneless chicken into thin slices.Mix all the powdered spices and salt except the shahi garam masala with yogurt and make a smooth paste.  Marinate the chicken for a while.

2. Chop the onion and tomato separately.

3. Heat oil in a pan. Then add ghee. Add the whole garam masala. Once they splutter add the chopped onion. Saute till they turn semi brown.

4. Add the ginger garlic paste. Saute till turns brown. Add the Tomato. 

5. Once the tomato is cooked well and starts to loose oil add the chicken. Keep on cooking on medium flame till the chicken turns soft and tender.

6. Add the shahi garam masala and sugar (If needed). Blend nicely with the chicken. Once it is dry and well cooked, Take it off the stove and serve with rice or roti.

Note:
You can add potato if you want. 
For the veg version, the recipe works well with paneer and mixed vegetables.

**Shubho Nababarsho**

#Lightmealchallenge - Pan Grilled Chicken Salad in Peanut Butter Sauce

 “You've gotta dance like there's nobody watching,
Love like you'll never be hurt,
Sing like there's nobody listening,
And live like it's heaven on earth.” 

― William W. Purkey 

Almost every day I retire to my bed - tired, suffocated with a replete stomach - with the promise that tomorrow would be the new start for me. It is the high time to watch my diet now. And that day never arrives. Sadly this is the #Storyofmylife - Don't tell me it's yours too!!! I know many of us are walking on the same lane. So let us do one thing - let us join hands together to give a quick start to the #lightmealchallenge. (How? focus on the foot Note of the blog post).

Continuing to the  #Storyofmylife - Every day I wake up considering the day to give a quick start to my "lose weight" regime.  But every time I end up in a plateful of rice enjoying a typical Bengali full meal thali. I have a good reason for gaining weight (that is how I console myself) because of my post-partum starving twinges. Being a feeding mom, I am always alarmed by my hunger pangs and that leads me to gain some extra pounds almost every day. I was so proud after delivering my second baby that I came back to shape within a month and fitting into my old slim fit clothes perfectly. But then gradually I started to gain weight, as a feeding mom, my intake of plenty of healthy nutritious food to supply the baby proper diet started to increase day by day. In the last 9 months, I have gained almost 6 kilos extra because apart from living on healthy and nutritious food I am eating too much. And it is such a letdown for me. I was never a diet prone person or rather I can say dieting is not my cup of tea. Once I had visited a dietician 4 years back. Obediently I strictly followed the diet regime for 7 days after the dieticians food chart. On the 8th day, my desperate soul forced me to rush to a food court and gobbled up a bowl full of oily Chicken Haka Noodles (the portion was for two persons) all alone as if I was deprived of food for a long time. My husband and my daughter were totally surprised at my action. They kept on staring at me and to each other. When I was done, they burst into laughter. But I felt like I got all the happiness of life in that bowl of noodles. I felt nothing could be more blessed than that moment. And that was the end of my dieting session. I realised then that the greedy foodie with a big fat belly inside me would never allow me to win over a diet session. So I decided to have light meals mostly that should be tasty, healthy and less in calorie.

So the conclusion is losing weight is not a matter of joke. One has to dedicatedly and religiously follow his/her daily meal for months after months. There is a wrong conception I have seen mainly in the teenagers that dieting means to survive on one or two meals a day or hardly eat anything. But they remain totally ignorant about the fact that how much damages this is making inside their body. If one really wants to lose his/her weight one should visit a good dietician who will give a proper guidance to lose weight. If you don't want to visit a dietician then you can always watch your diet by creating your own healthy light meals avoiding all the junk, greasy calorie intake foods. This will help you not to gain the extra pounds rather if you maintain it on a regular basis with some 30 to 60 minutes work - outs - you are definitely going to shred some weight. It will also help you to stay healthy. Before my pregnancy, I love to wrap up my meals in a one pot healthy dish. And that not only kept me feeling light, healthy but energetic too. 

Few things I have learnt from my past experiences are:

i. Never skip the breakfast and have a heavy breakfast. Skipping breakfast leads one to gain weight remember that.

ii. Four meals a day is a must. Stay on light  meals but never skip.

iii. If you feel hungry often have some fruits or a cracker. Or make some healthy fat-free small bite-size snacks made at home.

iv. Work out for at least 15 minutes is a must. Just walk in the room for 15 minutes in that will be a big help for one.

So I decided to go back to my light meal habit again. Here I am sharing one such recipe that you can give a kick start with the #lightmealchallange regime as I did. Enjoy the recipe and know how you can also be a part of this #lightmealchallenge at the end of the post.

Ingredients:

Boneless Chicken Breast - 4

Olive oil - 2 tbspn  

For Marination:

Peanut Butter - 2 tblspn

Dark Soy Sauce - 1 tspn

Sweet Chili Sauce - 3 tspn

Rice vinegar - 1 tspn

Fish Sauce - 1 tspn (optional)

Honey - 2 tblspn

Brown Sugar - 1 tspn (optional - See Notes)

For salad dressing -

Peanut Butter - 1 tblspn

Vinegar/ lemon juice - 1 tspn

Soy Sauce - 1 tblspn

Warm water -  2 tspn

Olive oil - 1 tspn

Chopped garlic - 2 tblspn full (more or less)

For the salad -

Any vegetables after one's choice - Assorted that fill 4 bowls.

(I used Boiled carrots, boiled Broccoli, Cucumber  and Letus leaves)

Salt and pepper as per taste.

Method:

1. Mix all the sauce under marination nicely in a smooth paste. Add salt and pepper as per taste.

2. Prick the Chicken breasts with a fork and then add them to the sauce. Mix nicely so that the chicken breasts get evenly coated with the sauce.

3. Marinate the chicken overnight if possible. Otherwise for 2 to 3 hours.

4. Take a grill pan. Heat oil. Add the chicken breasts and fry both sides in medium flame till they are done. Don't over cook. Otherwise, they will become hard. It will take approximately  8-10 minutes for each side. Take them off on a plate.

5. Now strain the burnt residue of the sauce from the pan and discard. Add the remaining oil. Heat it.

6. Add the chopped garlic and saute till they start to change colour.

7. In a small bowl,  add all the other ingredients under salad dressing make a smooth paste.

8. Add in the pan and just cook for a minute in high flame and take it off.

9. Take a big mixing bowl and add the vegetables for the salad after your choice. Add the dressing and mix well. Add salt and pepper after your choice. Mix well. 

10. Serve the vegetables in four serving bowls.

11. Slice the pan grilled chicken breasts and top them on the vegetables and enjoy. You can mix it with the vegetable and then serve. 

Notes:

1. Brown sugar is totally optional. It will give the dish a colour and an extra tinge of sweetness which can be avoided always.

2. The chicken breast can be added with some sauteed vegetables too.

Now join me to this Stay Healthy, Stay Fit & Stay Lite - #LightMealChallenge:

Rules:

• Both bloggers and non - bloggers can participate.
• Please post recipes that help you to stay light, fit and healthy.
• Share your experiences on serving light meals.
• Bloggers please add the above logo and link your post to my #LightmealChallenge Post at silencesing.in.
• Both Non- bloggers and Bloggers, If you are sharing your post on social networks like FB, Twitter, Instagram then please add these hashtags #LightmealChallenge & #Silencesings and tag my FB page link along with your recipes so that I can keep on sharing your recipes on my page too..
• Please note my Facebook page is Here.
• My Instagram Id is - silencesings.
• My Twitter Id is - silence_sings
• Last date of posting all links is 24th March'16.

And also don't forget to visit our 2nd Annual Bake Sale by KFB.

#EasyRecipe - Healthy Hassle- Free Chicken Curry

I get many requests from my readers to provide them some easy and healthy recipes which will be hassle free and don't require to spend hour after hour in the kitchen. Even my sister always asks for easy and tasty recipes who resides in abroad and can't get much time to spend in the kitchen as her overactive son keeps her dancing around him all the time. So I decided to start a series of  #EasyRecipes that will be healthy, tasty and will be hassle-free. Now this chicken curry is my all-time favourite. It goes perfectly as an accompaniment of a light meal or as a party dish. Only it depends on the cooking timing and a bit changes in the Ingredients. Like if you are making it for a party the recipe will ask for some extra oil to make it a bit rich. The portion of the powdered Masalas can be increased too. The cooking time will be a bit longer until the juice gets reduced and turns the dish to a thick gravy when the chicken gets completely cooked. The preparation time is very less. I cooked mutton in the same manner. Will post the recipe soon. So let us move to the recipe and enjoy it:

#EasyRecipe - Healthy Hassle- Free Chicken Curry

Ingredients:

Chicken cut into pieces -  700 - 800grm

Potato - (Optional - as much you want)

Chopped Onion - 2 big

Whole Garlic  cloves - 4 -5 + handful

Ginger paste: 1 & 1/2 tspn

Tomato - 1 small

Yogurt - 2 tbspn

Turmeric Powder - 1 tspn

Cumin Powder - 1 tspn

Coriander Powder - 1spn

Red chili Powder - 1 tsn (more or less as per your taste)

Whole Garam Masala - 2 each

Oil - 1 tspn (See note #1)

Ghee - 1/2 tspn (optional)

Salt as per taste

Method:

1. Wash the chicken thoroughly. Drain out all the excess water and keep aside.

2. In a grinder paste all the ingredients except the handful of garlic cloves, whole garam masala, and oil.

3. Marinade the chicken with the mixture for half an hour or so.

4. Heat oil and ghee in a deep dense pan or a Kodai. Add the whole Garam Masala and a handful of whole garlic gloves. Stir it till the garlic cloves are semi brown.

5.  Add the chicken and Saute on high flame for 5 mnts.

6. Then Cover a lid and let it be cooked in a low flame unless it is done. If you want to add potato (See note #2) then add it. Don't forget to give a stir in between. 

7. It will take approximately 30 to 40 minutes (more or less) to cook depending on which type of chicken (Boiler or frozen ) 

8. You can have it as a light chicken curry that goes perfectly with rice or with a thick gravy that perfectly accompanies with roti. Whatever consistency you like to have, cook the chicken in that way.  For thick gravy when the chicken is almost done please cook on high flame until the juice evaporates. 

9. There is no need to add water. The enough juice gets released from the chicken that helps to cook the chicken completely. But if you feel water is needed then please add warm water not cold water directly.

Note:

1. Any oil (Mustard, Sunflower or Olive oil) can be used. Now if you want to make this dish for a party then I would suggest you, to add a little oil extra (1 or 2 tbspn). You can increase the portions of the Powdered masalas too..

2. If you are adding potato then please keep on an eye that the potato should not be over cooked. If the potatoes are done but the chicken needs to cook for few more minutes then please take out the potatoes and add it again when the chicken is completely done.

Macher Dimer Bora or Fish Roe Fritter

I have never thought that I will document the pure Bengali dishes in my blog. Yes, it must sound weird, as being a Bengali how come one can utter those words so easily! But to be honest, I was never a Bengali food lover. Mainly fish was not in my favourite list except Hilsa and Prawns. My taste bud always forced me to love the continental style of cooking. But once you become a mother you become aware of all the tiny little things. I became more aware to teach my daughters the root of our culture and found food is one of the most interesting contributions of it. I wanted my children to know their culture well and loved the way our each Bengali dish interweaves the memories and the stories trailing to us from our great great grandmothers. I love the way the authentic traditional recipes float to us without any change and give us the identity of who we are by birth, by food, and by culture. What was my outlook or my food habit that got lessened because maturity makes us to understand, that unless you know your root well you will be standing in a no man's land. I understood why my Father relocated back in India with us, leaving behind a promising job and a comfortable life. My father is a strong puritan when it comes to his culture and motherland. He wanted his daughters to grow as an educated lady bearing their Bengali culture as their ornaments. I am not sure how much I was able to bear it through to fulfil his dreams, but now the same dream I have woven for my daughters too. I keep on documenting the traditional household Bengali recipes for my daughters, so that when they will grow up they will not miss them out. I also realised that there are so many traditional recipes got lost with the people whom I missed so much to stay in this world alive and help me out in documenting those with the stories related to it. I miss the memories of my grandmother how she used to make each dishes so skillfully, tasty that was also using the less ingredients that a recipe calls for. I missed my Elder Mashi (Maternal Aunty, whom I used call Mamoni). She was a brilliant cook and till her death I saw her using homemade masalas made by her own. I never thought of documenting those when she was alive. But now I realised what treasure she has taken with her and what I missed.

Macher Dimer Bora or Fish roe fritter is something that is one of the most common dishes of any Bengali household cooking. My MIL makes a sumptuous curry out of it. Please check the note for the recipe. I thought of documenting this recipe for the fiture reference for my kids.

Ingredients:

Machher Dim or Fish roe: 100gm (Rohu /Katla)

Onion finely chopped - 1 small

Ginger finely chopped / paste - 1/2 tspn

Coriander Leaves finely chopped - 2 tspn

Turmeric powder- a pinch

Flour - 1 - 2 tbspn (More or less - As per requirement)

Green Chili finely chopped - 1 (More or less - as per your taste)

Salt and pepper as per taste.

Mustard Oil - As much needed for deep frying

Method:

1. In a bowl mix all the ingredients except the flour and mix nicely. 

2. Heat enough oil for deep frying in a Kodai. Make sure the oil should be piping hot.

3. Slowly mix the flour in small amount unless it is ready to hold for frying. To test it, take a tiny portion from it and put it in the hot oil. If it is floating then it is ready.

4. Now take small portions from the dough giving a roll in shapes of a ball by your one hand only and then put it in the piping hot oil. In the medium flame keep on frying unless the fritters turn brown. Serve hot with Rice and Dal.

Note:

1. You can add chopped spring onion, a pinch of cumin and coriander powder to make it more tasty.

2. My MIL often makes a curry out of it. Just adding ginger paste and chopped tomato in little oil. When the tomato is well blended she adds a paste of cumin, turmeric, coriander and red chili powder. If one wants potato cane be added too. Then she adds water and it comes to boil the fritters are added. She adds salt to taste and a some whole chilies. That's all.

Lau diye machher matha (Fish head with Bottle gourd)

I was a fussy eater and completely made my mother's life miserable with my crabby food habit. Every day I would want some tasty and new dishes (Read -the options were though very less). Most of the healthy fortified foods were exscinded from my comestible list. But there were two fixings that my mother used to apply as her weapons to tame down my choices. Those were coconut and fish head. I used to eat anything that was cooked with coconut or fish head. So my mum used to feed me green leafy vegetables, Bottle gourd, pumpkin or mixed vegetables cooked with fish head. Or papaya, raw banana, ladies finger etc cooked with coconut. Thinking of - my mum is a magician who can make any dish sumptuous, I didn't realise then that these were the common Bengali household recipes. You must have understood that I used to dislike all the above-mentioned vegetables. But the fish head or the coconut used to work as the catalyst for me to make the dish edible and of course, tasty to me. In this respect, my daughter is showing some of the reflections of her mother. Though I must appreciate, she is much better than me as she hardly makes her mama's life miserable. But she does have some restricted food habits hidden in her mind too.
                           After becoming a mother and a Food Blogger, my mindset towards food got changed. The anxious mum started to understand the value of healthy food in our life and the curious and creative soul started experimenting different dishes from different cuisines. My sole concentration turned to provide the proper diet that should supply soundly nourishment to my girls. I often travel back to the memory line and envision the stubborn little girl throwing tantrums to the food was served to her and the mother trying her best to plead her. I feel sorry at times realising the trouble I caused to my mother. It was so well said that ' food escorts us back in time and shapes our memory'. With this Lau diye machher matha I had a fond memory attached to it. This  is one such dish that my mother used to cook for me and I happily used to devour it without any second thought. Same as for my daughter she likes it very much and every time demands to make it often. Maturity making me inclined more towards cooking Bengali dishes, and to experience the root more significantly. I realised that food typifies everything that is different about another culture and gives the most authentic insight into how people live. Ask a Fish lover Bengali like us who will answer back that except scales and the bones we eat almost the whole fish. Now let us move to the dish and enjoy:

Ingredients:

Lau or Bottle gourd - 1 medium size

Fish Head - 1 big ( Rohu or Katla) {See note 1}

Ginger paste - 1 tspn

Tomato - 1 small

Fenugreek Seed - 1/2 tspn

Turmeric Powder - 1/2tspn + 1/2 tspn

Cumin Powder - 1/2 tspn

Coriander Powder - 1/2 tspn

Red Chilli Powder - As per taste

Mustard Oil - 2 tbspn + whatever needed

Green Chilli as per taste

Ghee - few drops

Salt & Sugar As per taste

Method:

1. Skin the Bottle gourd. Roughly chop the Lau or Bottle gourd into small pieces. Keep aside.

2. Add 1/2 tspn Turmeric powder and salt to taste to the fish head. Rub thoroughly.

3. Heat 2 tbspn oil in  a Kadai or deep dense pan. Add the fish head and fry both sides till it turns brown. Take out from the fish head from the Kadai leaving behind the excess oil.

4. Now if you have enough oil (approx 1 tbspn) then no need to add more oil. If required then please add more. Heat the oil and then add the fenugreek seeds.

5. Soon after add the chopped lau and cook for 5 minutes on high flame. Add chopped tomato. Cover it up and cook for 5 to 6 minutes on high flame.

6. The bottle gourd tends to leave a lot of juice (See Note). Take the lid off. Add all the other spices (Not the green chillies and ghee) including  the fish head. Mix nicely and keep on cooking until the juice gets completely evaporated. Keep on stirring in intervals breaking the fish head into as many small pieces as you can with the ladle.

7. The dish will look done when the lau or the Bottle gourd is soft and tender, the juice is totally dried up and the dish is coming out clean from the Kadai. Add ghee and green chillies and serve hot with rice.

Note:

1. When you wil buy the fish head, tell the seller to cut in to small pieces. It will be easier for you to cook. 

2. The bottle gourd tends to leave a lot of juice. So always be cautious not to turn the dish soggy. Keep on controlling the levels of the flame.

World Cuisine In a Bengali Kitchen: Mexican Pumpkin Flower Soup (Sopa Mexicana de flor de Calabaza)

"Squash flowers such as pumpkin and courgette are found in many recipes across South America. They are delicious, particularly when lightly cooked, in Spain, France and Italy, they crop up in all sorts of recipes." (P:100)

- Street Food by Tom Kime

Pumpkin Soup, Pumpkin Pie, various curries out of Pumpkins so on and so forth - there are endless dishes that can be made out of Pumpkin. We all know, being a very versatile, most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. But I never thought in my dreams (Yes, not exaggerating) that one could make such a piquantly pungent soup out of Pumpkin Flowers. I am always in love introducing the flavours of world cuisine in my little Bengali kitchen. When it comes to Pumpkin Flowers, being a Bengali I was brought up tasting only the batter fried pumpkin flowers, most often plucked from our garden. Even after shifting to Kolkata we bought Pumpkin flowers, fried it, dipping in a batter made out of a proportionate mixture of gram flour, all purpose flour and rice flour, till it was crispy and get a coat of a shiny golden hue. We, Bengalis, always need something to pair perfectly while having rice with dal. Say it a tarkari/chochori/dry curry or some oily fritters, a satisfactory meal will not be completed without this. Likewise our daily vegetable routine shopping, the Man bought a bunch of Pumpkin Flowers the other day. This time the Pumpkin Flowers were cooked with an exception. If we talk about the nutritional values of the Pumpkin Flowers, they do have some important vitamins like vitamin A and C and minerals.

From my recent collection of cook books, I was brought in with this recipe. From last few months I was reading on the flares of street food from all over the world with the meticulous accordance. I got acquainted with so many dishes that not only    astounded me but I loved the way the history and stories enfolded them. This Pumpkin Flower soup is basically a famous street food summer soup that widely gets sold in Mexico and its periphery at the street food counters and little cafes. According to Tom Kime, this is a traditional recipe that is fluxing through generation to generation for over almost hundreds of years without any changes in the recipe. The little cafes or the street food stalls would quickly whip up this saporous spicy soup, spiking up with the flavours of Green chilies and the lemon Juice. While cooking this easy dish I found that the main taste dwelt in the tanginess of the lemon juice with the commixture of the pepperiness of the chilies. I read few more articles stating this recipe and found many variations were made. Potato, zucchini, corn can also be used to make this soup. Even I found that there are many recipes on Pumpkin Flower, like stuffing it with cheese or prawns and then battered fried,  etc. So here is the recipe of Mexican Pumpkin Flower Soup (Sopa Mexicana de flor de Calabaza). Hope you will enjoy it.

{Recipe adapted from the book: Street Food by Tom Kime }

Ingredients:

(Yields 2 soup bowls)

Pumpkin Flowers or Courgette (Zucchini) Flowers - 12-14 (small)

Chicken/vegetable Stock - 3 cups (Less or more - See Notes)

Onion - 1 medium

Garlic - 1 tspn (finely Chopped)

Green Chilies - 2-3 (More or less)

Tomato - 2 small

Olive oil - 1 tspn + 1/2 tspn

Lemon Juice - out of 1 lemon

Salt & Balck Pepper as per taste

Method:

1. Discard the stems and the pistils of the Pumpkin Flowers finely chop, except 2-3 flower. Reserve.

2. Finely chop the onion. Grate the Tomato using a grater to get a nice pulp. Reserve.

3. Finely chop the green chilies.

4. Heat 1 tspn oil in a pan. Add the garlic and the chopped green chilies, keeping some for garnishing later.

5. Wait till the garlic turns brown, add the onion and fry till the onions are pale and golden brown. 

6. Add the tomato pulp and cook till it is well cooked.

7. Add the chopped pumpkin flowers and cook for 2 minutes. Cool it and then make puree of it in mixer grinder.

8. Now heat the remaining oil and fry the remaining whole pumpkin flowers till they are wilted and the parts are golden brown. Reserve.

9. Now Bring in to boil the chicken stock. Add the pumpkin flower puree, lemon juice and stir well. Add salt and Black pepper powder as per taste. Pour it in the soup bowls and garnish them with the whole pumpkin flowers and chopped green chilies.

Notes:

1. Make sure the soup tastes better when is semi-thick. Therefore add the chicken stock as per consistency. If it has become too runny then add some corn starch.

I have started this series of "World Cuisine in a Bengali Kitchen". Where I will share different recipes from the different part of the world, tried and tasted in my kitchen. The main goal will be keeping it healthy as much as possible.

Minced Chicken with Mixed Daal

"I'm singing in the rain, just singing in the rain; 

What a wonderful feeling, I'm happy again."

-Arthur Freed

 It was raining heavily outside, splashing and pelting down the window panes. I was vacuously staring through it. Trying hard to feel and be loved with the rain. But I failed. 

Rain doesn't entice me anymore. 

Why? 

I don't know. 

I flashed back to my student life…..

Then.............

The rainwater streaming down through the grit and grime Lal matir rasta (the red muddy lanes) aimlessly making its way to unite with the inundated paddy fields by the road. Ignoring the alarming overcast sky a group of 5 to 6 jubilant children of 8 to 12 years, were splashing and jumping in the water and catching fish with some strainers collected from their houses. Some empty glass jars were arrayed safely with some alive fish. In celebration of an off day from school that declared a rainy day from a sudden down pour we were coddling the free spirit of childhood.

                                        Being an incurably romantic rain lover, I had never missed a single rain. Even if it was in the midnight, you would find me by the window trying to hold the rain drops. The charm of the rain at night was spellbound for me. The reflection of the street lamps on the closed window glass, I could see melting down with the slushing rain. The darkness of the room and the pitter-patter music from the pour used to create an enchanting and mystic atmosphere. Stealthy, I used to elude from my bed so that my parents should not object my date with the rain at the oddest hour of the dark night. I used to open the window with an expert hand making sure not to make any noise and sneaked my hand to touch the rain. In no time the rain drops were dancing on my palm and a shiver flowing down through my body. I used to try hard to hold the rain drops and store it forever. The joy of the tiny little enthralled soul was different and beyond explanation. 

                                                         We used to have a wide view of a vacant land, yards after yards. And that view became like a blessing for us during the Monsoon. At night I loved to watch the drama of the lightning in interval, sparking and cracking the whole sky and tearing down the silence of the pitch-dark night with its roaring mighty rage. Moreover a nagging croaking sound of the frogs would bewitch an eerie sensation. In the day time the entrance of the dark cloud sprang us to rush and sit in the covered balcony to watch the bleary rain racing to us from the distance. The thrumming sound and the brumous view, the wild wind happily swaying the trees, were so enchanting that the feet used to tap with the rhythm and I hypnotically used to go out to drench myself ignoring my parents. My Parents kept on shouting behind me, but their voices never reached to my ear or I was then the most arrogant girl who didn't pay attention to her parents’ commands. I dared not to think what would happen next and how much scold was waiting for me. I just had the moment which I wanted to enliven it forever and ever. I slopped and dirt myself. Or sometimes I would take a ride on my cycle and speed behind the floating cloud and the pouring rain, singing aloud one of Kabiguru's (Rabindranath Tagore) Monsoon songs. I would hear my parents' voices slowly fainting, calling my name to return back home. But I was then totally in a different world. Yes for me the life was like this, basking in the free spirit of childhood with the nature. 

                                                                                  Rain then was for me everything, my love, my passion, my play-mate, my soul-mate et al. My tears poured down and coalesced in the rain so many times. I danced in the rain, I laughed aloud in the rain. It was only the rain who had witnessed my joy and my sometimes the sad spirit of mine. My mother had locked me so many times to shun the rain. But every time I took out a chance to touch the rain at least for a second. RAIN WAS FOR ME NOTHING BUT LOVE FOR WHOM I WAS THE CRAZIEST GIRL OF THE WORLD.

Now.............

I woke up in the morning and went to the Balcony. I saw the narrow lane by my house was half merged in water. A glance of the clogged water made me giddy in no time and a shiver with the thought how I would go out to do my daily chores!! Storming my brain with the morning blues I tried to remember when did it rain so heavily? A sarcastic smile brushed my face. Ah, I was then snuggled peacefully in my bed with the full on AC. How come the sound of rain would reach my ears? And if it was then it would not make me happy any more. My daughter has to go to school where Rainy Day is an obsolete word, My Husband has his office. Where would I hang the piled up clothes resting in the washing machine. I wondered - Am I not in love with rain any more? The other day I was travelling on my car to my daughter’s school. It was raining heavily and splashing down on the car. I tried to feel it from the core of my heart. I tried to avoid all the honking, the rustling bustling of the busy city life. But I failed. I just found a worried mother's heart who was desperate and tensed to reach to her daughter’s school on time. I wondered - Am I not in love with rain any more? The other day the sudden rain made me race and climb the three storied house to the roof top to fetch the wet clothes lined up for drying. My maid was out for some work. I tried to rescue the almost dry clothes from the rain. I achieved to a certain extend. At the same time I found myself totally drenched. I didn't find myself happy. An utter disappointment started to hover my mind. Where I would hang the wet clothes now!! I wondered - Am I not in love with rain any more? The other day my daughter wanted to experience the rain and drench herself. The worried mother inside me burst out and restricted her instantly. I dared what if she would catch cold and fall sick and would miss the school (missing a day means every day a shout out for low attendance). At the same time the city pollution has given my daughter a gift of suffering from a nagging cold and cough what makes the Mamma's heart always overprotective. That day I found my eyes welled up. I was failed to bring back my childhood to her. The free spirit to grow up embracing the nature. I found I was not in love with rain any more. Or maybe I am, my love for rain now floats through the stories of my childhood to my daughters that my parents tell them. Because the city life has caged my heart, petrified the soul and buried them under the mechanical city life that I am leading now.

Now let us move on to the recipe that today I am going to share. Its very tasty and healthy. You can have it with rice but it matches perfectly with roti. So here is the recipe:

Ingredients

Mixed Dal - 1 cup 

(Black lentil, Chana Daal/ Bengal Gram split, Arhar Daal/ Split Pigeon Pea, See Notes)

Minced Chicken - 200grm

Onion - 1 large

 Tomato - 1 large

Garlic - 6-7 cloves (Whole)

Ginger Paste - 1 tspn + 1/2 tspn

Turmeric Powder - 1/ 4 tspn + 1/2 tspn

Cumin Powder - 1 tspn

Coriander Powder - 1 tspn

Red Chili Powder - 1/2 tspn

Cumin seed - 1/2 tspn

Whole red chili - 1 -2

Bay leaves - 1- 2

White Oil - 2 tbspn (or less)

Garam Masala Powder - 1/4 tspn

Coriander leaves - 1/2 cup (Chopped)

Cream - 2 tspn (optional)

Salt and Sugar as per taste

Method

1. Put the Pulses/ Daal in a pressure cooker. Add 2 cups water, 1/4 tspn turmeric powder, 1/2 tspn ginger paste, 1/4 tspn red chili powder and salt to taste. Cook till 4 - 5 whistles blow. Reserve.

2. Finely chop the onion and tomato separately. Reserve.

3. Take a small bowl. Add all the powdered spices except the garam masala powder. Add sufficient water to make a semi - thick paste.

4. Now take a deep dense pan or a Kadai. Heat the oil. 

5. Add the cumin seeds, bay leaves and whole red chili. Add the whole garlic cloves when the cumin seeds start to splutter.

6. Wait till the garlic turns light brown. Then add the chopped onion. Cook till the onion turns brown and looks perfectly caramelised.

7. Add the tomato and cook till the it starts to loose oil. Then add the minced chicken and the masala paste.

8. Mix all together nicely by giving good stir. Cook on high flame for 3 - 4 minutes. Now add the Cooked Daal to it and cook till the juice evaporates and gives a dry texture to the dish. Check if Salt or sugar is needed to be added.

9. Add the Garam Masala Powder and the Coriander Leaves. Fold nicely and cook for a minute. Add the cream (Otional) and then serve hot with roti or rice.

Notes:

1. You can more varieties of pulses in it to make it more healthy.
2. It tastes great with with-bone chicken too. But then the recipe is a bit different, which I share soon.