Thursday, July 24, 2014

Vegetable Tikkis or Croquettes -- Kids Summer Snacks

One month of summer holidays is already over, and though I wonder how time flew so quickly, in reality quite a few things were done.

The most important was Big Sis getting her Black Belt in Taekwondo. They had tested just before the vacation and the rank ceremony was around end of June. While Big Sis is now a certified Black belt, Little Sis who was very reluctant in the beginning classes is now a proud Brown Belt. Big Sis is not and never was an aggressive child and I feel this taekwondo class has improved her strength and confidence a lot. She had started out at the age of about five and the five plus years of training has made her a stronger girl.

Then for the Fourth of July we went away to a dear friends' place for a lazy relaxed few days which involved lots of ice cream eating and lolling around under the tress in their backyard.

In between, the girls and their neighborhood friends did a lemonade stand. They also started on their swimming and Little Sis enrolled for a Bharatnatyam workshop where her friend goes too. She likes gymnastics better she says and the "mudras" are confusing her, so we will have to see how it goes in the future.

We also made regular trips to the library and Little Sis graduated to chapter books. She took a fancy for Nancy Clancy and read the two books that she got in the library.

Though a much awaited trip to the Water Park had to be canceled due to family reasons, we managed a short trip to a quaint shore town with lighthouse, beach and a lovely town square.

And then of course there was the World Cup taking over regular life.

There is almost one and half month of vacation still to go and I hope it only gets better.

While summer means whole two months of lazy, no-school, minimal routine days for the kids, it also means a time when every 30 minutes a question pops up --"I am hungry. What can I have?" This is a hard question to battle and a lot of the times I get by suggesting fruits, yogurt, cookies. If things get really bad, I keep a box of snacks, otherwise labeled as junk in the garage, which is then offered to quell hungry minds.

Monday, July 14, 2014

Dim er devil -- deviled eggs Bengali style

Dim er Devil | Deemer Devil

One good thing that has come out of my attempt to do A-Z of Bengali Cuisine is to cook Bengali dishes which I might have forgotten about or which I might not have cooked otherwise. So, thinking of the next letter "D", it struck me that I have never posted a Dim er devil (Deemer Devil) recipe. Actually I have not even made a Dimer devil in the last 8 years. And before that maybe once. Bad track record, but then I have said many times, I do not deep fry much.

The strangest thing is 4 years ago, I had made a Maacher Chop with Argentina playing Netherlands. 4 years later, I made Dim er Devil with Argentina playing Germany. Football stresses me to deep fry I guess.

Dim er devil is not deviled eggs, though it owes its name to a similar root. It is a very popular snack for most Bengalis and my Mother used to make it very often. When she made it, I had no clue that there existed a deviled egg. I also had no clue how a strapless dress holds itself up. Well, we are deviating but I did have that doubt. And still am not sure. Honest.

Now according to western recipe sources, deviled eggs are hard boiled eggs, shelled and cut in half, and then filled with the cooked egg yolk which had been taken out and mixed with mayo, seasonings etc. They are served cold and as you can understand pretty simple to make.Roots of this deviled eggs can be traced back to ancient Rome.
What I did not know was, the first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, deviling became a verb to describe the process of making food spicy. According to the dictionary, the cooking term devil means 'to chop food finely and mix with hot seasoning or sauce, usually after cooking'.

This gives us an idea of how the current day Bengali Dim er Devil got its name. It was based on the original recipe of the devilled egg introduced by the British rulers of  Kolkata in the era of the Raj. The Raj kitchens were manned by Khansamas, who were  from central and eastern India, Goa, Madras, Nepal and the Mog community of Bangladesh. Before working for the Raj, they worked in the kitchens of the princely states of India where they started off as kitchen boys helping the chief cook. With their culinary instinct and innovation they grew into such exceptional chefs that their talent is now legendary.

With the end of the princely states, life became hard in the royal kitchens and the khansamas found jobs in clubs, army mess and British Raj households. The British memsahibs taught them European cuisines and introduced them to western techniques and ingredients. The khansama made puddings in tandoors, souffl√™s in steamers and roast duck in dekchisThey are responsible for much of the amalgamation of British cuisine with Indian methods and thus introducing chicken jal frezi, caramel pudding and chicken cutlets to the  Indian society. You can now well imagine that when it came to deviled eggs, they were not merely satisfied by stuffing the egg with a spicy filling but went a step ahead to coat and fry it like a chop or croquette and thus giving birth to "Deem er Devil".

Edited to Add: After a few comments from readers on Facebook and here, I found that British Scotch Eggs are closer to our "Deem er Devil". Apparently the British department store Fortnum & Mason claims to have invented it in 1793. But again, they seem to have imitated the Moghul recipe of  "Nargisi Kofta", where hard boiled eggs are encased in a covering of spicy keema and fried after which they are put in a special gravy. These Koftas when served, were cut in half and the yellow center surrounded by the white resembled narcissus flowers blooming in spring(Source of name). That is apparently how they got their name. After all this research, it then looks like that "Deem er Devil" was the brainwave of a Bengali Khansama who was inspired by both these recipes.

Thursday, July 03, 2014

C is for Chingri Malaikari and Chhanar Dalna

After much thought and deliberation on the third letter of A-Z of Bengali Cuisine -- C is definitely for Chingri Malaikari aka Prawns in a Coconut milk gravy. Pheww, am I happy to make that decision or what.

And to honor the fact, I am re-publishing the Malaikari post. Since it is also in the book, I had taken it down from the blog. But now it is back again. This long weekend, celebrate 4th of July with a sumptuous Malaikari. Happy Independence day for US folks and for all others Happy Friday.

Chingri Maacher Malaikari | Prawn Malaikari

Chingri Maacher Malaikari -- Prawns in a spicy coconut milk gravy

Though Chingri Malaikari is the winner, Chhanar Dalna comes a close second, a very close second.

On its heels are the following:

Chitol Maacher Muithya -- Fish dumplings made from the fish Chitol and cooked in a gravy.This recipe is shared by a Bong Mom's Cookbook reader Rituparna Moitra.

Charchari -- A Bengali vegetable melange

Cholar dal -- The Bengali Chana Dal with coconut and whole garam masala

If you like what you are reading, get Bong Mom's Cookbook in your mailbox
Enter your email address:

Delivered by FeedBurner