East Indian Style Cauliflower Preparation (Bengali Style Gobi ki Sabzi)

Indian Vegetarian Main Course Special

Bengali Cuisine

East Indian Style Cauliflower Preparation (Bengali Style Gobi ki Sabzi)

Serves 2

Ingredients:

Cauliflower- 1.5 Kgs

Mustard Oil (Kacchi Ghani Sarson Tel)- 4 Tbsp. for frying Califlower & 3 Tbsp.

White Poppy Seeds- 5 Tbsp.

Dried Red Chillies- 3 No’s,

Bay Leaves- 2 No’s

Turmeric Powder (Haldi)- ½ Tsp.

Salt- ½ Tsp.

Sugar- ½ Tsp.

Nigella Seeds (Kalonji)- ½ Tsp.

Water- 6 Tbsp or ½ Cup

Fresh Coriander Leaves- 1- ½ Tbsp., Finely Chopped

Method:

Wash, Cut the Cauliflower in Big Florets (excluding the Thick Stem & Greens)

Add Turmeric Powder 1/2Tsp., Salt 1/2 Tsp., Sugar 1/2 Tsp. & Mix thoroughly with hands

Grind the Poppy Seeds & Dried Red Chillies into a Fine Ground Powder 

Mix this Spice Powder & warm Water just to form a Smooth Paste & Keep Aside 

In a Deep Bottom Pot, Add the Cauliflower Florets in Hot Boiling Water Infused with Haldi & Salt (to kill any hidden worms)

Drain & Keep Aside

In a Non Stick Skillet, Heat Mustard Oil till it starts to Smoke

Add Cauliflower Florets & Sauté till Brown

Remove & Keep Aside

In the Same Pan, Heat 3 Tbsp. Of Mustard Oil till it starts to Smoke

Add Kalonji, 3-4 Dried Red Chillies, Bay Leaves & Keep Stirring Rapidly

Add the Poppy Seed Paste & Stir until the Paste turns a Nice Golden Brown Colour

Add the Fried Cauliflower with ½ Tsp. Salt, ½ Tsp. Sugar, Water (just about to mix all together but thisd needs to be a Dry Crunchy preparation) & Stir Once

Cover & Let it Cook till the Cauliflower is Crunchy

Serve with Plain Steamed Rice/Jeera Rice, Dal Fry & Set Curd!

Tips:

Can use either a Good Mixer Grinder or if not available any Small Coffee Grinder (just like the ones from Braun) to grind the Poppy Seed Paste

Can also Mix the Par Boiled Cauliflower Florets & Sugar (Optional) with Hands in a Large Mixing Dish

Feel free to share your views & do let us know how this one turned out :)

Kolkata & Bengali Cuisine

Kolkata has a lot to offer the Food Lovers in Areas of Chaurangi Lane, Park Street etc.

Park Street has Authentic Bengali Food & a variety of Authentic Cuisines to cater to different palettes

Hotel Hindusthan International located on 235/1 A J C Bose Road, Kolkata 700020

College Street has Indian Coffee House
"Adda" means a place for meeting up with friends for Chat or even Debating (that the Bengali Culture is famous for)

Traditional Bengali Breakfast:

Bhojohari Manna Hindustan Road for Traditional Bengali Breakfast

Get a mix of Bengal & Ghothi Food

Luchi Alor Dum

The Cutlets are Non Oily unlike North

Mochar Ghonto

Mochar Paturi

Moong Dal with Bhath Lemon Juice

Kewpie's Elgin Road
Aloo Dum, Koraishutir Kochuri, Baigun Bhaja, Luchi (Maida Puris), Prawns (Dab Chingli) cooked & served in Coconut covering, Pineapple Chutney Mishti Doi
5 Flavours of Bitter Sweet Pungent Astringent (Paan)

Oldest Restaurant Anandi Cabin in Dharamtala
Famous for Mughlai Parantha available  28/-
Square shaped made with Maida Egg Ginger Onion Mutton Keema Carrot Potatoes lots of Oil

Tea Tasting & Auction since 1860
A professional Tea Taster uses all their 5 senses for the job


Flury's started by Swiss Couple at Park Street
Tea Cafe with Pastries etc.


Momos Street early in the morning
Old China Town was in the Central part of the city but the New one is in Tangra (Eastern part of the City)
During the 18th Century, the Chinese made entry into India

New Tangra Road
Beijing Bar & Restaurant on Christopher Road
Honey Chicken 215/-, Famous Golden Fried Prawns 510/-, Vegetable Lung Fung Soup 135/-, Chicken in Black Bean Soup 245/- Sauce with Green Chillies, Mixed Vegetables with Pok Choy, Fried Tofu with Chilli Garlic 180/-

Chinese Bentinck street

Dacres Lane Famous Chole Kulcha

Special Tea 3/- Vegetable Stew 17/- (Carrot Potatoes Beans light Flavoured) served with Toasted Bread


Traditional Bengali Lunch: 


Kasturi Restaurant Mushtaq Ahmed Street

Speciality is Mustard based Dishes

Specialized East Bengal Cuisine

Churi Sliced Fried Potatoes

Vetki Paturi

Aliah Restaurant:

Since 1928 in Central Kolkata for Kolkata Mughlai Cuisine

The origin of Mughlai came from Nawab Wajid Ali Shah from 1886

Kolkata Potato Biryani, Razala, Pasanda Pulao Chaap Mutton etc.

Nizam's Restaurant:
Origin of the Non Veg Kathi Kebabs like Double Mutton & Double Chicken rolled in with Maida Egg Parantha (cooked in Dalda)
this place doesn't serve Beef


College Street
Kalika famous for Pakoda's among Students
Aloo Chop Fish Chop Fish Roll Fish Cutlet Vegetable Chop
Special Kele ka Pakoda Mocha served with Sarson ka Paste

Traditional Bengali Sweets:

The K C Das Factory at Shyam Bazaar, Kolkata is a Must Trip for all the Rasgulla Lovers 

There has been a debate whether the Famous Rasgullas were invented by Nabin Chandra Das

The process involves the Milk which is Boiled, Curdled, Strained through Cheese Cloth, Washed in Water, Churned again till a Creamy Chenna is passed through Machinery which releases the Medium Soft Chenna which is then made into Soft Rasgulla Balls by hands, Dipped in Sugar Syrup & Packed in Metal Tins! 

more than 1 Million Tins produced each year!

Balram Mullick Ballygunj Bhavanipur
Favorite Sweets
Sandesh Chenna cooked with Sugar

Girish Chandra Dey & Nakur Nandi in Shyambazar is a 164 year old shop in North Kolkata

Gulab Sandesh with Rose Petals on top!

“Jolbhora” (literally means filled with water) has different Syrups like Date Palm Juice, Chocolate/Strawberry/Mango /Butterscotch /Black Current syrups or even Jams & “Nolen Gur” Sandesh during Winters

Fresh Buffalo Milk is Boiled, strained through Muslin, the resulting Chenna is massaged with Bare Hands which produces a Grainy Chenna which is then cooked with Sugar & any Additives

The Sandesh comes in two basic classes, the Kora (Hard) & the Norom (Soft)

Nolengurer Jalbhora Sandesh (Date Palm Jaggery Sandesh)

Nolen Gur is the magical Jaggery from the sap of Date Palm trees. It is a variety of natural Sweetener that is only found in Bengal & Odisha

Mohan Dal with Condensed Milk
Chenna in Banana Leaf
Mishti Doi varieties like the Mishti Doi Kulfi
Lichi Payesh

Three Famous P’s of Bengal: Politics, Pish, Pootball!!!

Baghbazar is where the 19th Century Bengali Aristocracy & Royal Families built their Palaces with Hindu European & Muslim Architectures
home to legendary Freedom Fighters, Musicians,Writers etc. some are even as old as 10th Century


China Town:

What one must have on a visit up here are the breakfast items on the street!

There are 2 China-town's, the Old one in Central part of the City & the other one in Eastern part of the City

Sova Baazar:

Durga Pujo is major event which one should attend if possible

Destruction of Demon Mahishasura by Goddess Durga is
Clay Artists (Komartuli) who are involved in the Idol Construction especially when the Idol comes to life (Idol is painted with its Eyes) is overall a laborious process
On the last day Dashami, Clay Idol immersed in water has to be seen to be believed with the Mass participation from the Community


Visit Nolban Lake for a place to spend amidst Peace & tranquility, a perfect Getaway Spot!
Can opt for Boated Tours like Joyrides with Family, Romantic Cruises, Deluxe Shikara


Rabindra Sangeet Vikram Ghosh Tabla Maestro is known for his in depth knowledge of Indian & Western Instruments
His troupe Rhythmscape & his Solo performance are worth attending to!


Tram Rides especially the New ones are a must ride on a trip to the City
One of the most Famous Landmarks in the City is the Victoria Memorial

College Street Boi Para Second Hand Books

Siliguri:
Famous for its 3 T's: Tea, Timber & Tourism

Kalpana Pice Hotel in Bidhan Market
Menu includes Loads of Rice with Cheetal Fish (Strong Flavoured, Soft, Fatty Fish better than Hilsa, Elish for its Devotees) Patty 300/-, Chingri 150/-, Mishti Doi 20/-, Dal 10/-, Chai Biscuit for Adda Lovers!
Shukto available during Lunch time


Darjeeling:

Famous Keventers Restaurant

Open Terrace with amazing view of the Kanchenjunga
Specialty is their Continental & English Style (esp. Non Vegetarian) Breakfast with Cheese toast, Sausages, Baked Beans, Egg, Ham, Bacon with the Local Darjeeling Tea or a Cuppa of Hot Chocolate etc.








Hot Stimulating Cafe on Hooker Road
Serves only Vegetarian Food, Special Bambo Beer
Menu includes Pancake with Honey 34/-, Noodles, Momos 25/-, Thukpa 25/-, Tumba 45/-

Padmaja Naidu Himalayan Zooligical Park
Himalayan Mountaneering Institute

 

Organic Beaten Red Rice Flakes (Poha) Breakfast/Snack

Indian Vegetarian Breakfast Special

Organic Beaten Red Rice Flakes (Poha)
A healthy alternative to the classic White Poha Breakfast/Snack

Serves 2

Ingredients:

Organic Beaten Red Rice Flakes (Thick Poha)- 3 Cups

Green Chillies (Hari Mirch)- 3-4, Finely Chopped

Potatoes (Aloo)- 2 Medium, Finely Chopped

Olive Pomace Oil- 1 Tbsp.

Organic Mustard Seeds (Rai)- 1 Tsp.

Organic Fennel Seeds (Saunf)- 1Tsp. 

Onion- 1, Finely Sliced

Salt (Namak)- To Taste

Organic Turmeric Powder (Haldi)- 1/4 Tsp.

Sugar (Cheeni)- 1/2 Tsp.

Ratlami Sev- To Garnish

Chopped Coriander (Dhaniya)- To Garnish

Pomegranate Seeds (Anar Dana)- To Garnish

Lemon Juice (Nimbu ka Ras)- To taste

Jeeravan Powder

For Kadak Chai:
Wagh Bakri Tea- 

Water-
Milk-
Sugar-

METHOD:

Wash the Poha in a strainer 2 times till the Water comes out clean

Sprinkle some Salt, Turmeric & Few Drops of Oil while mixing the Poha

Keep it aside for about 8-10 Minutes

Heat Oil in a Wide Non Stick Pan

Add Mustard and as they start to splutter add Fennel Seeds

Add the Green Chilies, Onions and Sauté till the Onions turn Translucent

Add Potatoes, Sprinkle some Water & Cover to Cook till Potatoes are Soft

Add the Strained Poha, sprinkle Salt, Sugar and Mix thoroughly

Sprinkle some more Water, Cover & Cook it for 5-10 more Minutes to let it cook in its own Steam

Serve Hot Garnished with Coriander, Sev & Pomegranate Sprinkled with Jeeravan Powder with Kadak Chai (Strong Masala Tea)!

Tips:

If needed, feel free to decrease/increase the Poha quantity (according to personal preference) 

Be very careful while washing the Thin Poha as it becomes mushy easily. Try to change the water and wash Poha till water comes out clean and keep the Poha dry

The majority of recipes in Andhra, Tamilnadu and North India are prepared from 2 types of Poha:

Thick Poha- Used for Chivda and they puff when deep fried

Semi Thick Poha- Used for Kanda/Batata/Indori Poha

The other 2 varieties like Medium Poha and Paper Poha are easily available & more often used in Western Indian cuisine.

Poha is a simple to prepare, high calorie yet nutritious, low fat and low calorie breakfast, snack or brunch enjoyed by people of all age groups!

During our stay in Vadodara, some of the best Poha (with Chai) was always from the Tea Shops (Chai-Poha Stall)

As we all want to Turn our Traditional Dishes into a Nutritious Meal, can Add 3 Tbsp of Finely Chopped Carrot, 2 Tbsp. of Green Peas & 2 Tbsp. Of Finely Chopped French Beans

Variations: 

For a fasting/festival day meal, Grandmothers (both my Paternal & Maternal) & Mom prefers to have a light meal like Upma, Poha, Dosa, ideally without Onion Garlic

The Link for the same on the Blog is:
http://globaldhaba.blogspot.in/2011/12/winter-vegetarian-breakfast-special.html




Ideally this recipe can be made by using Pure Ghee to enhance the flavors (and provide instant Energy to a person who has been working out/fasting all day!)

Feel free to share your views & do let us know how this one turned out :)

Sage & Pumpkin Risotto

International Vegetarian Main Course Special

Italian Cuisine

Sage & Pumpkin Risotto 

Serves 2

Ingredients:

Arborio/Risotto Rice- 2 Cups

Extra Virgin Olive Oil-

White Onion- 1, Finely Chopped

Fresh Sage Leaves- 3-4

Pumpkin- 800 Grams, Cubed

Vegetable Stock- 5 cups

Salted Butter- 30 Grams

Parmesan Cheese- ½ Cup, Finely Grated

Sage Leaves- Fried for Garnish

Salt- To Taste

Method:

Heat Extra Virgin Olive Oil in Sauce Pan

Add the Onions & Sauté till they turn into Soft Caramelized Brown Color

Add the Fresh Sage Leaves

Add Rice & Mix Well

Add Pumpkin, Vegetable Stock & Mix Well

Give a Gentle Stir around in the Pan

Cover & keep in the Oven to bake in a 200 Degree Celsius Oven

Check to see if Rice is Done, Remove from the Oven

Add Salt, Butter, Finely Grated Parmesan Cheese & Stir till Creamy in Texture

Garnish with Fried Sage Leaves, Finely Grated Parmesan & Serve Hot!

Tip:                                                                            

Tried Risotto for the First Time & wonder if ever I would be able to meet my able help, one of the Popular Australian Cookbook Author & Home Cooking Expert- Donna Hay!

Arborio/Risotto is usually a Short Grain Rice with enough Starch content for a Creamy Finish in this Recipe

Fresh Sage Leaves impart a Woody Flavour to the Risotto

While Baking, the Stock should remain in the Dish, so a Good Cover for the Baking Dish is a Must

Notice that Post baking, some Extra Stock that remains below the Rice, so keep the same as it would be Necessary to achieve a Creamy Texture at the end!

Feel free to share your views & do let us know how this one turned out :)

Bengali Style Baby Potatoes & Cottage Cheese (Paneer) Salad

Indian Vegetarian Salad Special

Bengali Style Baby Potatoes & Cottage Cheese (Paneer) Salad

Serves 2

Ingredients:

Baby Potatoes- 1 Packet Boiled with Peel

Radish (Mooli)- 1 No., Thinly Sliced

Red Pepper- 1, Thinly Cut Julliennes

Spring Onion Greens- 2 No’s

Parsley

Fresh Fennel

Paneer- 200 Grams, Cubed

Salt, Fresh Black Pepper

Lime Juice

For Dressing:

Green Chillies- 3 No’s, Slit

Salt & Black Pepper

Extra Virgin Olive Oil- 2 Tsp.

Bengali Kasundi

Yoghurt- 2 Tsp.

Honey

Method:

For Dressing:

Roughly Crush Green Chillies, Salt & Black Pepper, Extra Virgin Olive Oil in a Stone Mortar & Pestle (it’s just Pounding with Hands)

Take in a Bowl, Add Olive Oil in Lime Juice

Add Kasundi

Add Yoghurt

Heat Oil in Pan, Add Paneer

In a Salad Mixing Bowl, Add Potatoes Peeled

Add Fresh Tender Parts of the Lettuce Roughly Chopped

Add Radish, Red Pepper & Mix the Salad Well

Drizzle of Extra Virgin Olive Oil, Parsley, Spring Onion Greens

Mix Well & Serve Immediately

Tips:

Extra Virgin Olive Oil is Great for Dressings Salads etc.

The Chillies are Hand Pounded so that  the Chilli Flavour is Released

The Ratio for Dressings is is 3:1

Lime Juice is added for the Acidic Flavour

Bengali Kasundi is a must for Bengalis but Optional is to use Dijon Mustard

Feel free to share your views & do let us know how this one turned out :)