I've grown up in a middle class joint family where the women didn't go out to work. Their first half of the day was spent preparing food for the family (even though we had a full time maid Buri di) and after the late afternoon tea, one put one's brains together to plan the menu for the next day. I first picked up a spoon and cooked something when I was still in school. I think I was in Class VI. Back then I could make the customary tea, Maggi noodles, eggs and then I graduated to making pancakes and french toasts. My elders were always supportive of my efforts and would always shower me with the best compliments and egg me on. I started to experiment with food courtesy the recipe columns in Sananda, the Bengali women's magazine.
Since then, I have always had a thing for cooking.. besides having a bigger thing for food!
I find shopping for groceries very therapeutic and cooking to me is a nothing less than a joy. I cannot remember the last time I felt lazy to cook. Now that I am on my own, my eating habits have become dependant on the cooking time available to me. Moreover serious cooking is best left for the weekend, while weekday cooking is more about assembling things together. So this blog is primarily about easy cooking, stuff you can make in a jiffy with plenty of shortcuts and substitutes.
If you have the basic knowledge of cooking you will never ask dumber than dumb questions like "How much salt?" and "How long in the microwave?". But it will definitely break the myth that singles cooking is about toasts and omelettes. Because I love to experiment and I love to entertain and cook for my friends. And if you happen to be someone who has tasted my grub, do vote for Bonny's cooking! Cheers!
Monday, December 15, 2008
Thursday, September 25, 2008
Chicken in milk
I know this one sounds weird and interesting. But it tastes like heaven and no, the milk does not curdle.
Ingredients (serves 4):
Half kg chicken cut into medium pieces
1/2 tsp garlic paste
1/2 tsp ginger paste
2 tbsp vinegar
4 cloves garlic chopped fine
2 large onions chopped coarsely
2 cloves
2" piece of cinnamon
1 star anise
1 tbsp peppercorn
1 bay leaf
1 cup milk
3 tbsps oil
salt to taste
Method:
Put the chicken with the vinegar, salt, a little water and ginger-garlic paste in a pressure cooker and steam for 2 whistles. Drain and reserve the stock
Make a coarse powder with cloves, cinnamon, star anise and the peppercorns.
Now heat the oil in a pan, gently fry the chopped garlic and onions, add the bay leaf, then fry the drained chicken in it for 3-4 minutes till it is brown. When almost done, add the grounded powder and the stock and cook on a medium flame till them meat is done.
Finally add the milk, cover and simmer for 3-4 minutes more till the milk reduces and the meat looks succulent.
Serve hot with bread or rice.
Ingredients (serves 4):
Half kg chicken cut into medium pieces
1/2 tsp garlic paste
1/2 tsp ginger paste
2 tbsp vinegar
4 cloves garlic chopped fine
2 large onions chopped coarsely
2 cloves
2" piece of cinnamon
1 star anise
1 tbsp peppercorn
1 bay leaf
1 cup milk
3 tbsps oil
salt to taste
Method:
Put the chicken with the vinegar, salt, a little water and ginger-garlic paste in a pressure cooker and steam for 2 whistles. Drain and reserve the stock
Make a coarse powder with cloves, cinnamon, star anise and the peppercorns.
Now heat the oil in a pan, gently fry the chopped garlic and onions, add the bay leaf, then fry the drained chicken in it for 3-4 minutes till it is brown. When almost done, add the grounded powder and the stock and cook on a medium flame till them meat is done.
Finally add the milk, cover and simmer for 3-4 minutes more till the milk reduces and the meat looks succulent.
Serve hot with bread or rice.
Thursday, July 17, 2008
Doi Machh (Fish in tangy yogurt gravy)
This dish is a very light Bengali gravy. Till a few months back I didn't get it right (the yogurt would curdle sometimes) till my friend pointed out the trick was to turn the heat off when you added the yogurt and them simmer. The boro elach (big black cardamom) is a must, as it adds its characteristic smoky flavor to it.
Ingredients (serves 6):
6 medium sized pieces of fish, preferably Rohu (Any other carp will do)
2” stick of cinnamon
2 cloves
2 green cardamoms
1 big black cardamom
100 gms yogurt
½ tbsp turmeric
1 tbsp chilli powder
½ tbsp cumin powder
½ tbsp coriander powder
2 split green chillies
2” piece of ginger
2 medium sized onions
1 bay leaf
6 tbsp mustard oil
Fresh coriander to garnish
Salt and sugar to taste
Method:
Make a paste with the onion and ginger and keep aside.
Whisk the yogurt with salt, sugar, chilli, turmeric, coriander and cumin powders and keep aside.
Rub the fish with a little salt and turmeric and fry them in hot oil. Keep aside. In the same oil, lightly fry the bay leaf, cinnamon, cardamom, cloves, then add the ginger-onion paste. Fry till the oil separates, now release the fish and fry some more. Turn off the heat completely and add the whisked yogurt to this. Carefully fold in the yogurt then turn the heat on and simmer. Cover to cook for 5 minutes. Garnish with the split green chillies and coriander and serve.
Wednesday, July 16, 2008
Brinjal gravy in mustard
This dish is so easy to cook that I am completely taken by surprise by how much people love it!
Ingredients (serves 4):
One large brinjal
1/4 cup mustard (white or black)
1/4 cup posto (poppy seeds)
2 split green chillies
1 tsp kalojeere (or kalonji, nigella, onion seeds)
chopped coriander to garnish
4 tbsp mustard oil
pinch of turmeric
salt and sugar to taste
Method:
Cut the brinjals into 1.5" thick slices, rub with salt and sugar, let it stand for 15 minutes, then drain. Heatt 2 tbsp mustard oil in the pan, fry the brinjals till brown and reserve.
Make a smooth paste of the mustard, poppy seeds and one chilli with a little salt in the mixer.
Now heat the remaining oil in a pan and add the nigella and turmeric. When it gives off it's smell, put in the mustard-poppy paste, add some water (about half a cup) to make a thick gravy and simmer for 2-3 minutes. Now add the brinjals into this and gently simmer some more, taking care not to break the brinjal slices. Garnish with coriander and split green chilli and serve hot with rice or roti.
Ingredients (serves 4):
One large brinjal
1/4 cup mustard (white or black)
1/4 cup posto (poppy seeds)
2 split green chillies
1 tsp kalojeere (or kalonji, nigella, onion seeds)
chopped coriander to garnish
4 tbsp mustard oil
pinch of turmeric
salt and sugar to taste
Method:
Cut the brinjals into 1.5" thick slices, rub with salt and sugar, let it stand for 15 minutes, then drain. Heatt 2 tbsp mustard oil in the pan, fry the brinjals till brown and reserve.
Make a smooth paste of the mustard, poppy seeds and one chilli with a little salt in the mixer.
Now heat the remaining oil in a pan and add the nigella and turmeric. When it gives off it's smell, put in the mustard-poppy paste, add some water (about half a cup) to make a thick gravy and simmer for 2-3 minutes. Now add the brinjals into this and gently simmer some more, taking care not to break the brinjal slices. Garnish with coriander and split green chilli and serve hot with rice or roti.
Mashed potatoes Vaishnav style
Our close family friends are Vaishnavs. Onions and garlic are prohibited in Vaishnav cuisine. Every other Poornima (full moon) day we would be blessed with a bowl of this recipe. I did not realize how much I loved it till one day, when feeling down in Mumbai, I made this dish just recollecting the taste and guessing what all could have gone into it. Its high calorie, yummy and most definitely my comfort food!
Ingredients (serves 2):
4 large potatoes, boiled and mashed
sprig of curry leaves
1 tsp cumin
2" piece of ginger, sliced thinly
1/2 cup peanuts, skinned
2 tbsp oil
1 tbsp ghee
sugar and salt to taste
Method:
Heat the oil in the pan and fry the peanuts till brown, reserve separately. In the same oil, fry the cumin, curry leaves and ginger. Now add the mashed potatoes and simmer for a minute till the potatoes leave the sides of the pan. Add the peanuts, salt and sugar and ghee and fry some more. Serve hot.
This gcan be had on its own, it also goes with rice and dal but can also be stuffed between bread to make a snack.
Ingredients (serves 2):
4 large potatoes, boiled and mashed
sprig of curry leaves
1 tsp cumin
2" piece of ginger, sliced thinly
1/2 cup peanuts, skinned
2 tbsp oil
1 tbsp ghee
sugar and salt to taste
Method:
Heat the oil in the pan and fry the peanuts till brown, reserve separately. In the same oil, fry the cumin, curry leaves and ginger. Now add the mashed potatoes and simmer for a minute till the potatoes leave the sides of the pan. Add the peanuts, salt and sugar and ghee and fry some more. Serve hot.
This gcan be had on its own, it also goes with rice and dal but can also be stuffed between bread to make a snack.
Tuesday, July 15, 2008
Easy grilled mushroom starters
This starter is really simple. The best part is that you can replicate these with halved tomatoes or small capsicum too.
Ingredients (serves 4):
12 Fresh button mushrooms, medium sized
1 slice bread
2 cubes creame cheese, grated (any other cheese can substitute)
2 garlic cloves, finely chopped
1/2 tbsp oregano
1/2 tbsp chilli flakes
1 tbsp olive oil (or vegetable oil will do)
salt to taste
Method:
Wash the mushrooms and separate the stalk from the button by twisting them. Salt the Buttons and keep aside. Drain after 2 mins.
Cop the stalks finely. Remove the crust from the bread, dip it very quickly in a bowl of water, squeeze out the water immediately and mash it. Add this to the mushroom stalks along with cheese, garlic, oregano and chilli and mix well. Fill the mushroom buttons with this mixture. Arrange them on a flat dish, drizzle with olive oil and grill for 10 minutes. Serve hot with tabasco.
Ingredients (serves 4):
12 Fresh button mushrooms, medium sized
1 slice bread
2 cubes creame cheese, grated (any other cheese can substitute)
2 garlic cloves, finely chopped
1/2 tbsp oregano
1/2 tbsp chilli flakes
1 tbsp olive oil (or vegetable oil will do)
salt to taste
Method:
Wash the mushrooms and separate the stalk from the button by twisting them. Salt the Buttons and keep aside. Drain after 2 mins.
Cop the stalks finely. Remove the crust from the bread, dip it very quickly in a bowl of water, squeeze out the water immediately and mash it. Add this to the mushroom stalks along with cheese, garlic, oregano and chilli and mix well. Fill the mushroom buttons with this mixture. Arrange them on a flat dish, drizzle with olive oil and grill for 10 minutes. Serve hot with tabasco.
Beetroot stirfry
Beetroot is invariably on the "avoidable" category on the grocery list for most of us, although this vegetable is nutritious. This idea came to me from a dish a schoolfriend's mom used to make. I just adapted it to my taste.
Ingredients (serves 2):
2 medium sized beetroots, peeled and grated coarsely
1 tsp chopped garlic
2 tbsp posto (poppy seeds)
1/2 tsp chilli powder
2 tbsp oil
salt and sugar to taste
Method:
Heat oil in a pan and fry the garlic. Add the chopped beetroots and stirfry for atleast 6-7 minutes till half done. Season with salt and sugar and add the chilli powder. Cover and cook till done.
If there is any trace of water, then remove lid and cook on high till absorbed. Serve with hot rice.
Ingredients (serves 2):
2 medium sized beetroots, peeled and grated coarsely
1 tsp chopped garlic
2 tbsp posto (poppy seeds)
1/2 tsp chilli powder
2 tbsp oil
salt and sugar to taste
Method:
Heat oil in a pan and fry the garlic. Add the chopped beetroots and stirfry for atleast 6-7 minutes till half done. Season with salt and sugar and add the chilli powder. Cover and cook till done.
If there is any trace of water, then remove lid and cook on high till absorbed. Serve with hot rice.
Easy Roast Chicken
This is a rustic way of cooking chicken and I love the crust. You must cook the chicken with it's skin on when roasting, otherwise its not a roast chicken at all.
Ingredients (serves 4-6):
One whole chicken, with skin on, cut into large pieces
6 large cloves garlic with skin on, just give it a pound
1 tsp garlic paste
2 large onions, cut into 8 pieces, so they will be about 1" squares in size
1 tbsp pepper powder
1 tsp vinegar
1 tsp sugar
4 tsp oil
salt to taste
1 cup fresh button mushrooms, halved
Method:
Marinate the chicken with 2 tbsp oil, vinegar, pepper powder, garlic paste, sugar and salt for atleast 3 hours.
Heat the remaining oil in a pan and saute the onions, then add the whole garlic cloves. Turn up the heat and fry the chicken, reserving the liquid. Wait till it browns. Now lower heat and add the mushrooms and the reserved liquid. Transfer to a baking dish and bake on medium for 15 minutes. The liquid will be more or less absorbed. Serve with boiled veggies or mashed potatoes and peas.
Ingredients (serves 4-6):
One whole chicken, with skin on, cut into large pieces
6 large cloves garlic with skin on, just give it a pound
1 tsp garlic paste
2 large onions, cut into 8 pieces, so they will be about 1" squares in size
1 tbsp pepper powder
1 tsp vinegar
1 tsp sugar
4 tsp oil
salt to taste
1 cup fresh button mushrooms, halved
Method:
Marinate the chicken with 2 tbsp oil, vinegar, pepper powder, garlic paste, sugar and salt for atleast 3 hours.
Heat the remaining oil in a pan and saute the onions, then add the whole garlic cloves. Turn up the heat and fry the chicken, reserving the liquid. Wait till it browns. Now lower heat and add the mushrooms and the reserved liquid. Transfer to a baking dish and bake on medium for 15 minutes. The liquid will be more or less absorbed. Serve with boiled veggies or mashed potatoes and peas.
Roast pepper salad with feta
This is an easy salad which requires very few ingredients. If you find red and yellow bell peppers too expensive, you can use the green variety.
Ingredients (serves 4):
4 large peppers, deseeded and cut into thick strips lengthwise
2 tbsps crumbled feta cheese (ordinary fresh paneer will do in its absence)
1 large clove garlic, chopped
1 tsp capers (optional)
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
salt, sugar to taste
Method:
Make a dressing out of 2 tbsp oil, balsamic vinegar, garlic, salt and sugar. Coat the peppers in this and let it stand for atleast 30 minutes. Place on a flat dish and grill it in the microwave for about 10 minutes till it chars a bit on the sides.
Remove and mix with the remaining olive oil and top with feta and capers. Serve cold.
You may add some nuts as topping (like walnuts or pinenuts).
Ingredients (serves 4):
4 large peppers, deseeded and cut into thick strips lengthwise
2 tbsps crumbled feta cheese (ordinary fresh paneer will do in its absence)
1 large clove garlic, chopped
1 tsp capers (optional)
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
salt, sugar to taste
Method:
Make a dressing out of 2 tbsp oil, balsamic vinegar, garlic, salt and sugar. Coat the peppers in this and let it stand for atleast 30 minutes. Place on a flat dish and grill it in the microwave for about 10 minutes till it chars a bit on the sides.
Remove and mix with the remaining olive oil and top with feta and capers. Serve cold.
You may add some nuts as topping (like walnuts or pinenuts).
Corn 'n Egg Fried Rice
If you have leftover rice from last night, this is the perfect way to turn it yummy.
Ingredients (serves 2):
Two bowls of cold cooked rice
4 garlic cloves, chopped
2 eggs, beaten with salt
1/2 cup of sweet corn, boiled
2 stalks of spring / green onions, stalks and onions separately chopped
chilli flakes
3-4 tsp oil
salt to taste
1/4 tsp sesame oil (optional)
Method:
Heat oil in a kadhai or wok. Add the garlic, when it turns brown add the white part of the chopped green onions. Then tip in the corn, boiled rice and fry some more. All this must happen on a high heat.
Now lower the heat and make a dent in the middle of the wok. Pour the beaten eggs into this and cook on a medium heat for 30 secs, then scramble the egg with a spoon. When it is mixed with the rice, add chilli flakes and salt. Garnish with chopped green onions. Drizzle some sesame oil (optional) and serve hot.
You could top it with fried bacon tidbits. The flavour is awesome.
Ingredients (serves 2):
Two bowls of cold cooked rice
4 garlic cloves, chopped
2 eggs, beaten with salt
1/2 cup of sweet corn, boiled
2 stalks of spring / green onions, stalks and onions separately chopped
chilli flakes
3-4 tsp oil
salt to taste
1/4 tsp sesame oil (optional)
Method:
Heat oil in a kadhai or wok. Add the garlic, when it turns brown add the white part of the chopped green onions. Then tip in the corn, boiled rice and fry some more. All this must happen on a high heat.
Now lower the heat and make a dent in the middle of the wok. Pour the beaten eggs into this and cook on a medium heat for 30 secs, then scramble the egg with a spoon. When it is mixed with the rice, add chilli flakes and salt. Garnish with chopped green onions. Drizzle some sesame oil (optional) and serve hot.
You could top it with fried bacon tidbits. The flavour is awesome.
Palong Chingri Ghonto
(or Spinach saute with shrimps)
This is a traditional Bengali way of cooking and rather simple and super fast as both spinach and shrimps take little time to cook.
Ingredients (serves 2):
One bunch fresh baby spinach
3-4 tbsps shrimps (feel free to put more if you want)
One medium onion, chopped
1/2 tsp kalojeere (also known as kalonji, nigella or onion seeds)
1 split green chlli
2 tsp mustard oil (vegetable oil may be used too)
salt to taste
Method:
Wash spinach thoroughly, then drain and chop into small pieces. Devein the shrimps and keep aside.
Heat oil in a pan, then toss the kalojeere, green chilli and chopped onion. Cook on low heat till onion turns translucent, then add the shrimp. After 30 seconds add the spinach and fry a while more. Season with salt, then cover and cook for 5 minutes or till done.
Serve with hot rice.
A perfect accompaniment would be kashundi or Bengali mustard sauce.
This is a traditional Bengali way of cooking and rather simple and super fast as both spinach and shrimps take little time to cook.
Ingredients (serves 2):
One bunch fresh baby spinach
3-4 tbsps shrimps (feel free to put more if you want)
One medium onion, chopped
1/2 tsp kalojeere (also known as kalonji, nigella or onion seeds)
1 split green chlli
2 tsp mustard oil (vegetable oil may be used too)
salt to taste
Method:
Wash spinach thoroughly, then drain and chop into small pieces. Devein the shrimps and keep aside.
Heat oil in a pan, then toss the kalojeere, green chilli and chopped onion. Cook on low heat till onion turns translucent, then add the shrimp. After 30 seconds add the spinach and fry a while more. Season with salt, then cover and cook for 5 minutes or till done.
Serve with hot rice.
A perfect accompaniment would be kashundi or Bengali mustard sauce.
Spare ribs in apple juice
Credit must go to my Food Goddess Nigella Lawson for inspiring this one. It was the first time I was cooking spare ribs and obviously I was nervous but it came out super! I have tried this with mutton cubes too and it turned out nice. So feel free to experiment. Also I must warn you this one has a sweet aftertaste which many people don't like.
Ingredients (serves 4):
4 pork spare ribs
100 ml apple juice (the tetrapack variety will do, if not then you may use Appy Fizz during emergency)
1 tbsp dark soy sauce
2 tbsps chilli flakes
1 tbsp pepper crushed
2 tbsps honey
3 cinnamon twirls (one twirl crushed for extra flavour)
4 star anise
1 tbsp vegetable oil
salt to taste
Method:
Toss everything in a plastic bag or zip pouch. Keep marinated in the refrigerator for atleast 8 hours or even better, overnight.
Before cooking, bring to room temperature.
Arrange on a flat dish and put it in oven or microwave on medium for 15-20 minutes till done.
Serve with mashed potatoes and boiled veggies.
Yum Yum!
Ingredients (serves 4):
4 pork spare ribs
100 ml apple juice (the tetrapack variety will do, if not then you may use Appy Fizz during emergency)
1 tbsp dark soy sauce
2 tbsps chilli flakes
1 tbsp pepper crushed
2 tbsps honey
3 cinnamon twirls (one twirl crushed for extra flavour)
4 star anise
1 tbsp vegetable oil
salt to taste
Method:
Toss everything in a plastic bag or zip pouch. Keep marinated in the refrigerator for atleast 8 hours or even better, overnight.
Before cooking, bring to room temperature.
Arrange on a flat dish and put it in oven or microwave on medium for 15-20 minutes till done.
Serve with mashed potatoes and boiled veggies.
Yum Yum!
Vodka spiked Watermelon
This is a simple and very refreshing drink especially great for a lazy Saturday.
Ingredients: (serves 6-8)
One watermelon, deseeded and cubed
3 tbsps castor sugar
Juice of 6 lemons
6-8 pegs of vodka (feel free to use as per your taste)
sprig of fresh mint
pinch of black salt
Ice
Method:
For better flavour, grate one lemon and collect the zest in a bowl, then juice all of them in the same bowl and let them soak up the flavors from the zest, approx 10 minutes, strain and collect this juice.
Granulate the ice in the blender first.
Then add the rest of the ingredients and mix till smooth.
Serve in tall glasses topped with chopped mint.
Ingredients: (serves 6-8)
One watermelon, deseeded and cubed
3 tbsps castor sugar
Juice of 6 lemons
6-8 pegs of vodka (feel free to use as per your taste)
sprig of fresh mint
pinch of black salt
Ice
Method:
For better flavour, grate one lemon and collect the zest in a bowl, then juice all of them in the same bowl and let them soak up the flavors from the zest, approx 10 minutes, strain and collect this juice.
Granulate the ice in the blender first.
Then add the rest of the ingredients and mix till smooth.
Serve in tall glasses topped with chopped mint.
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