Tyangra Maach er Jhaal Charchari

Tyangra Maach or Tangra Maachh is a small fresh water fish of the cat-fish family. I have no idea about its english or scientific nomenclature
To say that I like Tyangra Maach is an understatement. It is a fish which stirs waves in my heart. Troughs and crests of love, passion, hope and some times disappointment. There was a time when its taut silvery body gleaming like a shiny rupee coin in the morning sun would send delicious shivers through my spine. Given a choice between taut, sinuous Farhan Akhtar and "Tyangra", I would have picked Tyangra even as a teenager on hormones.

And that is saying a lot since that guy is one of my favorite Bollywood actors.

But frozen tangra in the US has mostly been disappointments, more so if the taste of the fresh fish is deeply ingrained in your brain. So we rarely buy the frozen Tyangra these days. In fact we rarely buy fish from the Bangladeshi store as the girls love salmon, the husband-man is not particularly interested and I am all for ease and comfort of baked salmon, tilapia and bassa. If the universe does not want me to remove scales -->fry fish-->then make a jhol, am I an idiot to to take that chore upon myself ?

However things are different when family from India visits. Then we want the fish from the Bangladeshi store, cut in "bengali cut". For a few days we revel in the pleasure of rui, pabda, ilish and tyangra. We promise ourselves that at least twice a month we will get our Bengali fish haul from the Bangladeshi store. We nod our heads in agreement that the Tyangra is pretty good even if a tad small and the Rui is actually better than what we have had in India. We renew our piscean vows in earnest. After all we are the "Fishy Bongs".

On those days, the kitchen fan is always set at high as we fry fish in Mustard Oil to be later put in different curries and the Jasmine scented Yankee candle works overtime to dispel the scent. Big Sis, moves around the house, her fingers pinched around her nose, careful that not a single note of fish scent should enter her system. Little Sis is excited about fish that has bones and eats rui and tyangra with much relish. She watches in amazement as I crunch down the fish head and lick with pleasure at the bones.

"Would you even eat us Mommy when we were small?" she asks in trepidation and breaths relief that she is indeed too big for me to chew on her bones.

But before that pleasurable chewing, me and the husband-man stare at the slowly defrosting fish in the sink and ask grave questions

"Shorshe Jhaal or Charchari?".

"Dim(fish roe) ache or not?"

And then, "Eki, maachh ta porishkar kora nei?" (Whaaat, has the fish not been gutted and cleaned?) followed with loud wails and hair tearing.

Then we start imposing heavyweight blame on each other.

"Didn't you even ask at the store if the fish was cleaned? Incorrigible"

"I didn't even want to buy Tangra. It was you who insisted. Always making wrong decisions"

As is clear, I was in total shock when after defrosting I realized that the Tyangra was neither gutted nor cleaned of its innards. I wanted to bawl my heart out, leave the fish right there in the sink and go read my Lila Majumdar. I needed serious consoling. However, as you might know(or not), I am a middle aged woman and though 21st century women's right dictates that middle aged women are not supposed to know home cooking, forget cleaning Tyangra, I felt a tad ashamed of my lack of fish cleaning abilities.

The husband-man offered to clean the fish but again women's rights popped up in my head and I said "what a man can do a wo-man can do better". Honestly, any being, a smidgen more intelligent than me would have known that anything is better than cleaning that fish. Anyway words are like arrows, once you let them go, it is hard to retrieve or some such thing as Krishna had told Arjun.

So acting all cool and confident, I checked around google a bit and asked Ushnishda (who should actually upload a video of the said fish cleaning some day). I also tried hard to recall what my Mother did when faced with fish like this. With all that knowledge I realized cleaning a fish like Tyangra is actually pre-t-t-y easy. Since this fish has no scales, you don't need to remove scales. But you need to gut the fish. Yeah, you heard me right and here is how you do it for small fish like Tyangra.

1. You take a kitchen scissor or a sharp knife and snip the fish around it is neck, at the base of the gills, making a narrow slit. ***Not as gory as it sounds***.

2.Then you prod the innards with your finger, spreading the cavity in the process and pull out the gills from the head region. You also pull out the entrails, a blackish looking string kind of thing from the stomach region.

3. Now rinse the fish inside out with water.

It was okay and not difficult to do but given a choice I would rather get the fish cleaned than doing it again.

With all that Tyangra, I made a spicy dish with potatoes and eggplants. I am not sure if you call it a Jhaal or a Charchari so I am calling it Tyangra Maachher Jhaal Chorchori. I did not add any mustard paste thought it is a jhaal but you can add a tsp of Kashundi along with the other spices. If the fish is very fresh, you should fry it only very lightly to make this dish.

The recipe reads long only because I have broken up the recipe in parts. It is indeed a simple and quick everyday kind of dish. Well, my Mother's every day kind of dish. Once you get past the fish frying part, it is done fast and tastes great with rice.

Tyangra Maachher Jhaal Charchari -- Fish with potatoes and eggplant

Prep

Wash and clean the fish. Tyangra does not have scale and so that is a good part. If your fishmonger has cleaned and gutted the fish for you, you are one lucky person. Pat the fish dry and toss the fish with salt, turmeric powder, little red chilli powder and keep aside
I used about 10 Tyangra fish for this particular dish

Chop 1 medium potato in half moon pieces.

Chop half of a medium onion in fine half moon slices

Chop 1 slender japanese eggplant in 2" lengths

Mince 2 cloves of garlic

Slit 5-6 green chilies along the center

Frying the Fish

Heat enough oil for frying the fish. Mustard Oil is the best bet. I used a frying pan with a bigger surface area as I was going to fry several batches of fish.

The oil should be smoking hot but not burning. Check by tossing a small piece of onion in the oil. It should rise up to the surface and sizzle.

Sprinkle some turmeric powder on surface of the oil. I have a theory that this reduces the risk of oil splattering a bit. And I also have a splatter screen handy to save me from any hot oil playing truant. Ta-Da!

Slide the fish gently into the hot oil. Do not drop them in like pakori batter. The fish should lie side by side on the pan and not heaped one over the other.

Now keep the gas temperature at medium-high. Let the fish cook on one surface. Trying to flip it before it is cooked will cause it to break. After about 3-4 minutes, give a gentle nudge to see if it is cooked on the underside. Once the fish is easily flippable, flip and let the other side cook. Please note that Tyangra should not be fried crispy so do not fry too much.

Take the fish out with a slotted spoon, shaking off any excess oil. Repeat process for all fish

Once all the fish has been fried we will make the charchari

Now all that oil for frying will not be needed in the dish. So save that oil for future use or get rid of it save the amount needed for the charchari.

In the same frying pan, heat 2-3 tbsp Mustard oil(fresh or the fishy one).

Next add the eggplant slices. Sprinkle some turmeric powder, little salt and saute the eggplants until their skin chars a little and the eggplant becomes a tad softer. They need not be fully cooked at this point. Remove the eggplant and keep aside.

Temper the oil in the frying pan with
1 tsp of Kalonji
5 slit green chillies

When the spices pop add the minced garlic. After a quick saute add the onion

Saute the onion for 3-4 minutes until it softens. Onion will soften but not get crispy.

Next add the potato slices, sprinkle some more turmeric powder and saute for 3-4 minutes. Cover the frying pan and let the potatoes cook. Intermittently remove cover and stir around the vegetables and sprinkle water if they tend to stick to the frying pan.

When potato is almost done, take a small bowl and to it add
1/4 tsp Turmeric powder
1/2 tsp Kashmiri mirch(more red chilli powder if you like it hotter)
1/2 tsp of Cumin powder
and little water to make a watery paste

Add this masala paste to the frying pan. Add the fried eggplant and toss the potatoes and eggplants around for a couple of minutes. Next add about 1/2 Cup of water at room temperature and salt to taste. Add more water if you think so. Let the gravy simmer and come to a boil. Make sure that the potatoes and eggplants are all cooked

Now add the fried fish and cook for a few more minutes until most of the water has evaporated. The dish will have little gravy.

Add some chopped fresh coriander leaves and finish with few drops of mustard oil. Serve with rice.

Posto Bhape or Bhapa Posto in Microwave

This post is about Posto Bhape but first we will not talk about Posto Bhape. Instead we will talk about Little Sis. If you can think of nothing but Posto then scroll down the page.
 

This is something way back from February and I have been meaning to write it down here but I always forget

Little Sis telling me about her Valentine's day project in school, " Mommy in our art class today, we made love."

Since a lot of this conversation happens in the car, my hands on the wheel wavered.

Big Sis gave her a look and said "LS, how can you make love in art class?"

My hands wavered again.

LS with an air of non-nonchalance " Oh very easy. You cut out L, O, V and E from pink neon paper and then spread glitter over it. Done"

***********

Little Sis's class was learning about deserts in school.

The Big Sis, trying to act smart because she is ten after all asked "Which Dessert ? The one you eat?"

LS went into deep thought and then said, " Yes, you can eat there if you want. Deserts have some kind of cactus which we can eat"

I choked on my laughter as LS has a temper and gets very angry if I laugh at anything she says. She is very confused with "laughing at someone" and "laughing with someone". So if any natural action on her part ellicits laughter on our part, she doesn't like it. However when she makes goofy faces or a joke which I do not understand, I am supposed to break into peals of laughter or she gets mad again.

*************

LS has a friend in class called S. I have met her only briefly but from what I gather S is a spunky little girl. So LS comes home from school and calls me at work, to talk about S.

"Mommy, S is K and R's boss", she said with an air of finality, K and R being two spunky boys in her class.

"Okay, but why ?", I asked

"Because they are in the same bus and also in the same class, she is their boss. And they have to do anything that she asks them to. HAVE TO."

I was very impressed by this logic and also by the said S who has concocted this rule.

So this little girl S apparently being the boss of K and R, did something which irked K and R and they wanted to complain to the teacher. S however forbade them to do so and this is what Little Sis explained to me, "If K and R complain to the teacher, then the teacher might tell her parents and S's Mommy and Daddy will think S is not a good girl. But S wants them and everyone else to think that she is a good girl so K and R should not complain about her."

I was as amused by LS's logic as by S's antics.Go Bossy.

***************

LS knows the right moments to call me and get her things done. Every day around 2:30 in the afternoon, she calls and asks if she can have a cookie or a pack of fruit snacks. Now usually these are not part of her everyday snacks and so I ask her to have yogurt or some fruits instead. But she knows that I don't haggle much over the phone and she tries her best with pathetic calls every few minutes.

Now to explain "Persuasive Writing" to BigSis, I was giving her LS's example and how she uses "pathos" to persuade me. BS thought for a minute and then said, "Not only "pathos" she also uses "threatos" a lot. She always threatens to cry if things are not her way."

***************

Now to this Bhapa posto which is my friend J's recipe. Among all the different dishes made with Posto, the very basic is Kaancha Posto bata or raw poppy seed paste where the wet poppy seed paste is mixed with raw onion, green chilli, salt and mustard oil and then had cold with rice. It is a solution to many of our Friday night dinners. When J, who is an amazingly good cook suggested this one more step which would take all of 3-4 minutes beyond the raw and whip up posto in a new avtaar, we had to try it. And of course we have been hooked since and also buying a packet of posto every other week.

This Bhapa Posto (Steamed or baked Posto) was traditionally steamed in a small steam bowl along with the rice or later in a steel tiffin box placed inside the pressure cooker. Cooking it in the microwave is the most modern you can get. And yet the taste is the same. Clean, fresh, pure and of course delicious.

More Posto Fun
Postor Bora -- Poppy seed fritters
Jhinge Chingri Posto
Aloo Posto

Soak about 1/2 cup of posto/poppy seeds in 1/4th cup of water for 15-20 minutes

Then make a smooth wet paste of the seeds -- posto bata-- in your wet grinder. I use my magic bullet for this purpose. While making the paste add splashes of water, only as little as necessary to aid in grinding.

Alternately, you can also dry grind the posto in a dry spice grinder or coffee grinder. Mix the dry ground posto with water to make a thick wet paste.

Take the wet poppy seed paste in a bowl.

To it add
finely chopped onion(half of a medium)
finely chopped tomatoes(a smal one or half of medium)
4 green chillies finely chopped
1 tbsp mustard oil
salt to taste

Mix and then put in the microwave. Cook in MW for 2 minutes. Mix and then cook for 2-3 more minutes until the posto turns a little brown in color. If your MW is a lower power than mine you might have have to cook for few more minutes

Add more Mustard Oil. VERY VERRY IMPORTANT.

Eat it with hot steaming rice

Baked Omelette er Jhol -- Baked eggs in a curry

Baked Omlette is an oxymoron. Or so I thought. But apparently not so. Google has solved my problem.

Still "Baked Omelette er jhol" is like "shonar pathorbati" or a "gold stone bowl" and our little Miss Perfect aka BigSis noticed that out and out.

"This", she said, pointing at the all-clad stainless steel saucier plonked at the middle of the little round table in the kitchen. He fingers pointed at the gravy -- thin and runny, with half-moon slices of potatoes floating around lazily and strange UFO shaped structures nestled in between.

"This is not Omelette er Jhol", she said, her eyes squinted, her face honest.

I snapped at her. "Decide the name of the dish when you cook your own," I said.

She kept quiet and ate her lunch. "But it is good," she said.

"Not as good as the fried omlette er jhol," I sighed.

Omelette er jhol or Indian style Omlettes in a gravy, is one of my favorite egg dishes. There is something about an omelette basking in a thin curry and growing fat and pillowy, all so that you can bite into its softness and let the curry juice trickle down your throat. It makes an omlette far more sensuous than an omlette.

But then of course I cannot let sleeping dogs lie or fried omelettes fry.

So this time around, I baked them. And I did it in cup cake molds. Just like I make these egg muffins. You can of course bake them in a baking dish or even steam them in a cooker like I do for this Dim er Dhoka.

Or you can simply fry an omelette.

At the end all of them gets dunked into the jhol. Kind of like us. No matter what and how we are born, at the end we are all dunked in the jhol of life.

Thanks for all your suggestions in the last post, it helped a lot. I will be back soon, with some vacation pics and announce the winners. Until then enjoy your own Omelette er Jhol.

Omelette er Jhol -- omelettes in a curry

First take 3-4  large eggs. Or more eggs if you so wish. Let us not even go into the conundrum of which comes first "Chicken or the Egg"

Now comes the difficult part. Break the eggs in a bowl.

To it add
half an onion finely chopped
3-4 green chillies finely chopped
salt to taste
2 tbsp of milk
2 tbsp of chopped coriander leaves(optional)
Beat them to a smooth mix

Now with this egg you can do any ONE of the following three. A flowchart would have helped but what the heck.

1. Make an Omelette. Heat oil in a frying pan. Pour out the egg batter on the pan and swirl till the batter is evenly distributed and let it cook. Cut the thick omlette in cubes to be dunked into the jhol

2. Pre-heat Oven to 350F. Pour this egg mix in a greased oven safe bowl because it needs to be baked. The size of the baking dish is important and make sure that the batter does not form too thin a layer. I think a 8" x 8" baking dish would be good for this many eggs. Bake for 30-35 mins until the crust starts turning golden. Take out of the oven and carefully cut in large cubes.

3. Pour out the batter in greased cup cake holders. I had six silicone cup cake liners and I used them. Bake for 30-35 mins until the crust starts turning golden.

Making the thin gravy for Omlette er Jhol. You can make a richer and thicker gravy if you so wish.

Heat 2 tbsp Oil in a Kadhai/Saucier

Temper the Oil with
2 TejPata
1 tsp of whole cumin seeds

When the seeds pop add half of a medium onion chopped fine + 2 green chillies slit along the length. Saute till onion softens

Toss in 1 potato cut in thin half moon shapes. With a sprinkle of turmeric powder, saute the potatoes until they turn golden.

Next add a chopped tomato. But since I did not have any tomatoes at hand, I added 2 tbsp of tomato ketchup.

Now add about 1/2 tsp of ginger paste. Saute for a couple of minutes.

Meanwhile in a bowl add
1 tbsp yogurt
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp Kashmiri Mirch/Red Chilli powder
pinch of turmeric powder
and mix well so that you have a smooth paste

Add this masala paste to the potatoes in the kadhai and cook at low heat for 2-3 minutes.

Add about 2 cups of warm water, salt to taste and mix well. Let the gravy come to a simmer.

Cover and let the potatoes cook.

Once the potatoes are done, taste the curry and adjust for spices. You might like to add a little sugar to the jhol at this point.

Once the jhol/gravy is ready add the baked pieces of egg or the omelette  into the gravy and let it simmer for 3-4 minutes. 

Serve hot with rice. If you let the egg soak in the gravy for a longer time, it will soak up all the liquid like a sponge so be careful.

A Gift for Shubho Naboborsho -- welcoming the Bengali New Year

The Bengali New Year, Poila Boishakh--the first day of the month of Boishakh is around the corner. Thankfully signs of spring have started showing up in my corner of the world too. Looks like Winter has finally taken a break and gone to vacation land.

To celebrate the New Year and to thank all readers of Bong Mom's Cookbook I am sharing with you my love for tea and tea/coffee mugs. My talented blog friend "Rhea Mitra-Dalal" who blogs at euphoRHEA makes these amazing hand painted mugs and plates and all kinds of hand painted crockeries.  She made these lovely tea cups for me and then I asked her if she could please make a few more for you guys too.

Browse the euphoRHEA album.

 

Aren't they really pretty ? See, why I wanted to share them with you ?

To win a cup  all you have to do is tell me "What would you like to see in my blog in the future?". Leave your comment with your contact e-mail and the country where you are from. Readers from India have a special advantage this time as the winner gets this cup and one other item of their choice from euphoRHEA.

 I will see you all next week.

Note: Due to shipping restrictions etc. this giveaway is restricted to India and US only. 

Indrani's Kumro Begun Chingri Charchari -- with fresh Methi greens

I have been in a vegetable rut for the last one week and I have realized that no one makes simple, subtle vegetable dishes as well as the Bongs do. Call me biased but honestly the variety of vegetable dishes that a Bengali will cook is mind boggling. Remember, I am not saying vegetarian dishes, because no Bong can beat the masala dosa or the dhokla, but I am saying "vegetable dishes" as in preparations which have vegetables beyond potatoes and cauliflower in them. Not that those aren't vegetables but you get my point. Why, those vegetable dishes might even have shrimp in them.

I do believe that a person's association with food is deeply rooted in his genes. We have a natural fondness towards the food our fore fathers ate. Gradually we branch out and diversify from that core cuisine and yet we never go so far as to lose our anchoring the core. We are ready to be reeled in like a kite flying high and wide in the right moment. And it is not only an emotional attachment but the body too seeks the comfort of the familiar. Take me for example. I love a mean pasta, a hearty coconut-y Thai curry, a kadhi-chawal and yet after 2 weeks of eating straight through any of those, my body protests and looks around for aloo-posto. In those times, it never ever craves for a pulled pork sandwich or a creamy macaroni cheese.

This realization donned on me only recently, when after a week of eating dal, garlicky sarson saag, spice coated chole and aloo-gobi, my soul and body craved for some subtle vegetable dish. Something light, with no over powering smell of  musky cumin, earthy coriander or any other masala. A simple tempering of PaanchPhoron or Kalonji and some green chillies is all it wanted. As much as I loved the chhole, my body protested, veering me around, pushing me towards what my Bengali grandmother ate. I am thinking, this phenomenon has also something to do with age because a younger me would have waded through months of noodles and dosa without a worry.

I was out of idea, as to what vegetable to cook and hence eat. So, I asked on my FB Page and many many excellent suggestions tumbled in.

Of all of those, on that particular day, Indrani Bhattacharya's "Begun Kumro Chingri" inspired me. It was just the kind of thing, my body wanted and of course the soul always wants some chingri/shrimp. Always.

So I went out to get some Kumro(Pumpkin) and also got some methi greens which looked dusty and bored but fresh sitting on the grocery aisle. And then I had to get some Uchhe aka bittergourd as those are my daughters' favorite veggies. Back home, I decided to add the fresh methi and uchhe to this charchari too, kind of like a one pot vegetable dish that you cannot get enough of. Because though there are vegetables is this dish, there is also chingri aka shrimp in there. Didn't I tell you, no one treats vegetables better than a Bong does.

The shrimp made it a favorite for the 10 year old Big Sis who is inching towards becoming a vegetarian these days. LS will not eat a shrimp but she too loved this dish with white rice.

I asked Indrani Bhattacharya to say a little about herself. And here she is in her own words

"I am a mother of two girls (7 and 3 years). I love to eat and try out different types of food. I didn't know anything about cooking until I got married. Now I enjoy and love cooking. For the last 3 years I am not working and enjoying my time with the kids. My husband inspires me the most for cooking. He always appreciate my effort."

Thank you Indrani for sharing your recipe with us.

Don't forget to check the new post on the kids' blog about a simple experiment to understand Newton's third law.

More Readers who shared their recipes:

Ahona Gupta's Methi Machhi
Sunetra's Piaayjkoli Maach
Piya and Chandrani''s Dhonepata Bata Sheem

 Kumro Begun Chingri Charchari -- with fresh Methi greens

Chop 1 eggplant in cubes. Soak in salt water for 15 minutes.

Chop half of a pumpkin in cubes

Chop 1 small Karela in half moon slices

Snip a bunch of methi leaves so that you have about 1 cup of methi greens

Chop any other veggie like carrot or zucchini if you want

If using fresh shrimp de-vein and clean them. Then toss them with turmeric powder and salt. If using frozen shrimp just defrost and toss in turmeric powder and salt.

Heat Oil in a Kadhai. Mustard Oil is best but I also use Olive oil if there is no fastidious foodie around.

Add the cubed eggplants and saute them with turmeric powder until the eggplant softens a little. It will not be fully cooked yet. At this point, remove sauteed eggplant cubes and keep aside.

Add little more oil to the same kadhai and heat.
Temper the hot Oil with 1/2 tsp of Kalonji/Kalo jeere and about 4-5 green chillies. Note: Another option is to use paanchphoron for tempering as Indrani does in the original recipe.

When the spices pop add the chopped bittergourd. With a sprinkle of turmeric powder, saute bittergourd for 3-4 minutes.

Next add the pumpkin and carrots(if using). Saute for a few minutes and then cover the kadhai. Occasionally remove cover and give the veggies a stir.

When pumpkin has softened, add the eggplant and toss all vegetables together.
Add salt to taste.
Add 1/2" ginger minced or grated

Now push the veggies to the side and add the methi leaves. Saute the methi leaves along with the other vegetables for a couple of minutes. Now cover the kadhai and let all vegetables cook. You won't need to add any water as the softer veggies will provide enough moisture to cook.

Once veggies are all done and have kind of lost their individual identity, taste the dish. Add salt or sugar as needed.

Now move the vegetables towards the edge of the Kadhai and add a little more oil at the center. You will have to do this only if you have started with less oil in the first place.
When the oil has heated up, will only take a minute, add the shrimp. Saute the shrimp until it loses its raw color. Toss the shrimp with other vegetables.

And there your vegetable dish is done. Done. And ready to be devoured with some dal and rice.

Mutton Korma/Mangshor Korma -- with coconut and cashew

This has been a busy month for us with friends visiting and the girls' schedule brimming with what they call "stuff". In between, there has been Mutton Korma and Mangshor jhol but first let me talk about the stuff.

This "stuff" seems to have taken over their lives, making me and their dad run around, dropping, picking up, taking off work to attend school meetings that discusses new test patterns and such obscure stuff and then off to attend more obscure events where I am supposed to help my kindergartner make dolls for Heritage Day.

Yes, you heard it right. Dolls !!! At first when the school sent home a letter seeking volunteers for the event, I quickly trashed it. I had volunteered at LS's class for Valentine's Day and enjoyed myself immensely but I had also found that the class-moms were super craft-y, so no way was I going and making a fool of myself in this project, I decided. Them Dolls, I am not making, I had reassured myself several times.

In a couple of days however LS started complaining. A few of her friend's parents had come in to help make the doll and she wanted me to be there too. "Their doll is going to be perfect. Mine will be made by Mrs.Z and it will not be that good", she wailed.

Apparently the child has more faith on me than her teacher. God, don't prove her wrong. Please. So very hesitantly, I e-mailed the teacher and landed in her school one day, only to hear that LS did not want her doll to be Indian.

"M and S have already made Indian dolls. I want to make a doll from another country", she said

"Err LS...but it is for Heritage Day. You have to make something from the country where your parents and grandparents are."

"But I don't want to do your side of the family. I want to do Baba's side", she said

Now her Baba is more Bengali than most and speaks nothing but Bengali at home and not even an alien from Jupiter would mistake him for a non-Indian.

"What do you mean his side ? He is from India too," I tried to drum reason in to her.

"But Thammi doesn't live in India. They live in XYZ", she wailed, XYZ being a suburb about 3 hours from Calcutta.

She was visibly depressed at the revelation that XYZ was indeed in India and then her interest in the doll took a dive. Thankfully, the kids had already done the cutout and the drawing etc. in class. All we had to help was with the costume and hair. With the variety of supplies available in school, this did not seem as daunting a task, as I had imagined. And guess what I learned in Kindergarten ? How to use a glue gun!

Picture of her doll is in the Kid's Blog.

The best thing amidst all this running around, was the Holi party that we pulled off on a whim, one Saturday. With temperatures dipping to 40s on most days and it being really chilly, the idea did not seem great at first. But then how is a Holi party, Holi if done in May ? Tell me? So, after checking weather.com umpteen times, when Saturday showed promised of going into higher 50s, we bought abir, took a day off to cook and played Holi.

I have never been a Holi fan to be honest. What with  my OCD and such, behind every colored face all I see is hours of clean up. But for this once, I steeled my resolution, shoved my OCD into a closet and shut it tight. And guess what ? The colored faces turned out to be happy and very easy to clean. The girls and their little friends loved the riot of colors and had a blast.

Though I was afraid that BigSis might not like the mess, she enjoyed her first time playing Holi thoroughly.
LS enjoyed herself at the beginning but with color permeating in her hair, she soon got fidgety and wanted to take a shower. At least one of them has got my genes.

Now to this Mutton Korma which I made one weekend for the husband-man's friend. My Mother makes a Mutton dish like this but hers is more heavy on spices. Along with coconut she also grinds whole coriander and garam masala to make a spice paste. Mine is based on this Chicken Korma but I have used little coconut here to make the dish more rich and creamy. It was a good dish, different from our regular Mangshor Jhol


Start off with 4 lb of mutton, cleaned and washed. Get the back leg or front shoulder of goat from your butcher

In a blender jar add
1/2 Cup Yogurt
6 pods of garlic(I get real fat pods of garlic here but the smell is not too strong)
2" of ginger
and make a paste

In a big bowl marinate the mutton in following
the ginger+garlic+yogurt paste
1/2 tsp of turmeric powder
1/2 tsp of Kashmiri Mirch/Red Chilli Powder
salt
1 tsp Mustard oil

I usually marinate mutton overnight but if you are short of time an hour or two should be okay.

Now heat some oil in a wide mouthed pan.

Temper the oil with
2 Black Cardamom
4 small green cardamom
4 clove
2 small tej patta
2" stick of cinnamon

Once the spices sputter add
3 cups of sliced onion(about 1&1/2 large onion chopped in thin slices)
Fry onion till soft, pink and translucent

Now add the mutton along with the marinade.

Add
1 tbsp Coriander powder
1/2 tbsp cumin powder
1 tsp Kashmiri Mirch

Now "bhuno/kashao" the mutton for next 30-35 mins. Water will release from the mutton and you will see oil surfacing.

Make a paste of
1/2 Cup of soft grated coconut
1/4 Cup of Cashew
with a splash of water


Add this coconut-kaju paste to the mutton and cook for another 15 minutes.

Now transfer the mutton to a pressure cooker. I also added potatoes to this dish on this particular day but usually the recipe does not call for potatoes

Add
1/4 Cup of beaten yogurt mixed with 1 Cup of water
salt to taste
2 dry Red Chillies
1/2 tsp Garam Masala
and mix well


Close the lid of the pressure cooker. Once the steam has reached, lower the heat and cook mutton at low heat for about 20 mins. Next, raise the heat and cook for another 5 mins.

Let the pressure cooker release steam naturally. Open the cooker to an awesome arora and serve the Korma with rice or pulao.

Bhindi Moshla with Roasted Okra

Bhindi or Okra is one of my favorite veggies. Surprisingly, I don't cook it that often. Last weekend when I finally got some okra, I wanted to do a simple Bengali "Dharosh Aloo Charchari", a dry potato-okra sabzi with a tempering of paanch phoron and barely any other spice. But then I saw this recipe of roasted okra and thought -- "Why Not?". So then I mixed both ideas, first roasting the okra and then doing the paanch phoron tadka and cooking with potatoes. The result was lovely as anticipated.

Since, I was anyway deviating from the norm, I also used Anjali's( who blogs at Anna ParaBrahma) Koli Masala(given to me by lovely Manisha of IFR), in this dish. I have been meaning to use it with fish but then I just put a bit of that gorgeous masala in the bhindi and the flavor was amazing.  For this particular dish, you can use any other spice you like too. Cumin or Coriander powder would be a natural choice.

You guys might be thinking, that I forgot about the giveaway. But I do remember. Winner of Monica Bhide's book is Mausumi Ray. Her comment was -- "My favorite spice is actually a combination of spices that is paach foron. I use it in my Musur daal, kumro chhokka, shak bhaja, achari murgh, chutney and in many more dishes. :-)". Mausumi, look out for an e-mail and please respond.

And wait, wait, after many moons and seasons, I have again updated the Kid's Page. Even if I don't post recipes there that often, I will be posting projects that the kids do or about the books they read. So keep checking. This time it is a 3D-earth layer model project.

Bhindi Moshla with Roasted Okra

Rinse and pat dry okra/bhindi/dharosh. I had about 12-14 of them.

Trim away the tips and the stem ends. Then slice each okra in two along the length, so that they split open.
If the okra is really tender and you prefer to keep it whole, do so.

Put all of the sliced okras in a large bowl.

Toss them with
2 tsp of Olive oil
1/4th tsp of Amchoor/Dry Mango powder
1/2 tsp of Bhaja Moshla
1/2 tsp of Koli masala
Note: The spices are your choice. You pick any two that you think would go in this dish. Get creative.
I picked Koli Masala because I had some great smelling home-made masala by blogger friend Anjali Koli and given to me by dear Manisha.


Next take a large-ish potato.
Rinse and pat dry.
Peel and chop in thick, long, fry like pieces.

Pre-heat oven to 350F.

Line a baking sheet with aluminum foil. Lift the okra and place on the sheet in a single layer.

Bake for about 20-25 mins. Timing might vary. You will see okra will be tender and lightly brown.

Now heat about 2 tsp of Olive oil in a frying pan. Go with Mustard Oil for sharper flavor.

Temper the oil with 1/2 tsp PaanchPhoron and 2 dry Red Chillies

When the spices pop, add quarter of an onion chopped in thin long slices

Saute until onion is soft and translucent

Add the potatoes. Sprinkle some turmeric, 1/2 tsp of Kashmiri Mirch and saute the potatoes. Cover and let the potatoes cook.

Once potatoes are done, put in the roasted okra and toss. Add salt to taste.

Cook for a couple of minutes.

Serve with roti for best taste. Or eat just like that.

Lobongo Lotika -- a Bengali sweet or your neighbor

Tell me, when you hear the word or words "Lobongo Lotika", what is the picture that comes to your mind ?

At the risk of stereotyping, I think of a slender girl standing at the bus stop, maybe Manicktala, looking out into the horizon for Bus # 34B, her rippling hair in a long braid snaking down her back, her hands clutching a book and on that book her name scribbled in deep blue ink -- "Lobongo Lotika Bhattacharya"!

Or "Lobongo Lotika Mukherjee".

Or even "Lobongo Lotika Talapatra".

But never ever a "Lobongo Lotika Pandey" or "Lobongo Lotika Patel". Nope they won't do.

And that is the only reason that I could not name my daughters "Lobongo Lotika". It doesn't ring well with their last name. That and because no one else agreed to my naming suggestion.

Nomenclature aside, it is a traditional and famous Bengali sweet. Bong sweet is not all about curdling milk and making chhana, you know. And for the likes of me, a Lobongo Lotika is way way more delicious than a Sondesh.

Ahh, that grainy sweet kheer wrapped in a flaky parcel of dough and hugged by a sugar syrup. Just the thought of it makes me cave in. A similar sweet that would clog my heart with happiness was "Kheer er Shingara". I have had it only at a very few places, one of the very best being a small store called "Buri'r Dokaan" near my Dida's home. It looks exactly like a regular shingara or samosa, a tad smaller, but it has a sweet filling of kheer/khoya and is then dunked in sugar syrup. Bliss is this. But sadly that store is no longer there. Neither is my Dida.

The Lobongo Lotika is built on the same framework, except that it is a delicate square shaped parcel of flour, stuffed with kheer, the flaps of which are secured with a lobongo or clove. At the end of the sweet sensation, biting into that clove brings about a fresh, pungent and spicy burst of flavor. A very different and refreshing note to end the sweet journey. I used to be a bit weary of the lobongo as a child and wished mine didn't have any. I would always eat around it. But as I grow older, I have come to appreciate the innovative mind of the sweet maker who first came up with this sweet and used a clove to tie up the loose ends. What brilliance!

Now, Labongo Lotika, though very good to eat, is slowly losing its place in the world market. Bengali Roshogolla is what the world swears by. So, nary a Lobongo Lotika can be found outside of specific dessert stores or mishtir dokan in India. To appease to my cravings, I decided to take matters in my own hand. And then I called up my Mother.

"Ma, how do I make Labongo Lotika"

"Do you have fever? Are you okay? Did you take antibiotics? Or is it indigestion? Take 4 globules of Carbo Veg."

"Ma, I am perfectly fine. Why do you ask?"

"Then maybe mental anxiety? Alzheimer? I will send Brahmi Amla hair oil with someone next time"

"Okay, I don't know why you are saying all this?"

"Well, who in their right mind would want to make Lobongo Lotika? And off all people, you"

"Just tell me how to"

"It is not so simple and I don't remember exactly. But it is just like the pyaraki I made on Wednesday."

With that she gave me a rough recipe as to how to make the sweet. Since making khoya kheer at home is not my forte, I decided to settle for a coconut khoya filling. I also checked Deepa's blog Hamaree rasoi for the exact measures to make the dough.

I made a batch of about 20 labongo lotikas and they were truly delicious. The ones hot off the syrup were best. The ones stored for later were also good but they were a little dry with the sugar crystallizing on their outer surface. Both ways, my cravings were fulfilled.

And really, it is not that difficult. I did it on a working week day evening.I simplified by not making the kheer which my Mother thinks should be the key ingredient. Tch, tch.Instead I made a coconut-khoya stuffing. Compromise. Compromise.

AlsoI divided the sweet making over two weekday evenings. So, on the first evening, I made the stuffing. It took me 40-45 minutes in all. The next evening, the work was  little more and took a little more time. But I rolled out the dough and shaped the sweet while watching "Big Bang...", so it did not seem like a chore. Rolling the dough that is. Next step was frying and soaking in syrup. I had a small kadhai so had to do in small batches. If you have a bigger one, you can fry a larger batch and then your frying time is cut in half. Next dunk in syrup.When all is done, ask the spouse or any other adult or even the kids in the house to clean up. Done

Now you take rest. And eat two of those Lobongo Lotikas. And check "Making traditional Bengali sweet lobongo Lotika" off your "List of things to do before I am 120".

Lobongo Lotika -- a traditional Bengali sweet

Make the Stuffing

This stuffing measure is good for about 30 sweets. I make in a large quantity and freeze the rest. This same stuffing can be used for patrishapta too.

Grated Coconut(I used frozen pack) ~ 3 cups
Khoya ~ 12oz almost 2 cups. Note: Ideally home made khoya/kheer is best but store bought khoya works fine.
Sugar ~ 1 cup
Condensed Milk ~ 2tbsp

Heat a Kadhai.

Add coconut and sugar and lower the heat.

Mix the grated coconut with the sugar slightly pressing with your fingers till sugar melts and mixes with the coconut. Add some cardamom powder.

Now crumble and add the Khoya and 2 tbsp of Condensed Milk. Keep stirring till mixture becomes light brown and sticky. It should easily come off from the sides by now. This will take about 30-35 mins. At this point take a little of the mix and see if you can fashion a flat disc out of it. If it is too sticky you may have to cook a bit more, else you are good.

There is another more traditional stuffing made with only Khoya

Khoya -- 1 block of 12oz/350gm Nanak Khoya
Sugar ~ 1/4 cup
Condensed Milk ~ 2-3 tbsp
Saffron ~ a pinch

Soften the khoya in the microwave.

Then put a pan on the gas and add the khoya to it,crumbling up with your fingers.

Add the sugar and the condensed milk and mix it at low heat

Add saffron to 2 tbsp of warm milk and let it soak for 5 mins. Add this to the khoya.

Once the khoya and sugar is well mixed, take it off heat. Let it cool and then use for your stuffing.

Make the Dough

This measure makes about 12-14 Lobongo Lotikas

In a wide mouthed bowl take
1 Cup of AP Flour/Maida
pinch of salt
pinch of baking powder
2 tbsp of Vegetable Oil/Ghee

With your thumb and forefinger, rub the oil into the flour mixture so that the flour looks all crumbled.

Then gradually add water and knead the flour into a dough. Water needed will be between 1/4th Cup to 3/4th Cup. Start with less water and gradually add more as needed.

The dough will be a little stiff unlike the dough for luchi or poori. Make a smooth ball of dough. Cover with a damp cloth and let it rest for 30 minutes or so.

From this ball of dough make about 12-14 small gooseberry sized balls.

Shape the sweets

Dip each ball in little oil and then roll it out in shape of a thin disc about 3.5" in diameter. This will look like a small luchi or poori.

Put the coconut-khoya stuffing in the center of the disc.

Wrap the disc around the stuffing to make a neat parcel as shown in the pic. Secure the last flap with one or two cloves.

Make this parcel like thing with the rest of the balls.

Make the Syrup

To make sugar syrup boil
1.5 Cups of Sugar
1 Cup water
2 green cardamom
couple of saffron strands

You need the syrup to be thicker than a gulab jamun syrup. Once the syrup starts boiling at the surface and looks sticky, do this test. Take a shallow bowl of water. With a spoon take a drop of the syrup and drop it in the water. If the syrup dissolves, it is too thin for this sweet. If you see the syrup forming a thread like structure on the water surface, you know syrup is ready.

Now baby, it is time to deep fry

Heat enough oil for deep frying in a Kadhai.

To test if the oil is hot enough, chuck in a small piece of dough in the oil. If it rises up with bubbles, oil is ready. If it sinks, nada. If it burns, switch off the heat.

With the heat at medium-high gingerly lower the parcels in the hot oil. They should not jostle for space, so add only as many as will fit comfortably. Now lower heat to a comfortable medium and fry until both sides of those dough packets are golden brown.Remove with a slotted spoon and drain on paper towel.

Dunk the fried parcels in sugar syrup, where they will soak for about 5-7 minutes. Then take them out and cool on a plate lined with parchment paper

They taste best when hot off the syrup. But you can also cool and store in an air-tight container for 3-4 days. The sweet will not be as moist but still taste pretty good when had later.

Also check out this sweet at Hamaree Rasoi. My pictures taken at night don't do full justice to the sweet. Deepasri's pictures will give you a much better idea

The H-man's Chicken Kabab -- from the lazy nawab's Harem

....Or maybe the Nawab's lazy harem. I mean the Nawab never cooked anyway so it must have been either the Harem ladies (which I seriously doubt) or the chief bawarchi's sous chef(more probable) who took this shortcut approach to Chicken Kababs. It might also have been the Harem ladies in their Kohled eyes and betel juice stained lips who made these when economy was bad and they could not afford a sous chef or goat keema. The chief bawarchi of course would not take such demeaning shortcuts. In the worst case it could be the Nawab taking on the chicken keema because his umpteen wives went off to their maika, again economy being bad and all that.

Ultimately I do not care who the pioneer was.It--this simple method of making kababs--was first introduced to us by a beautiful friend of mine who came straight from the Nawabi heartland of Luckhnow. Impeccable with her manners and beauty she was a dear friend for many years. And then something happened. Till this day I am not very clear of how one thing led to another but KA-BOOM and she wasn't a dear friend anymore. We still were friends but somewhere the tune was lost, the rhythm broken and those nights of having impromptu dinners together never happened again. Like every relationship, friendship often needs lot of time to nurture, grow and maintain. I guess we faltered somewhere along the line. Has that happened to you ? Can you pick up even after a friendship has been strained ?

I still treasure the times we had together though and I am eternally grateful for the toor dal with a chaunk of jeera and a crush of garlic and these succulent,easy-peasy chicken kababs. Gosh, I would have never taken to them so dearly if they were not this easy.

Over time I have introduced a lot of other things in the kabab depending on the day, year, season, what say you. I have made them spicy with the spices from the chicken masala balls. I have made them like meatballs which the kids love. Or I have just stuck to the rudimentary and this is how the H-man made it on Sunday for dinner.

Since the recipe is almost non-existent I had planned to do a la-di-dah step-by step picture of the process as the H-man cooked. Instead I took pics of the red curry paste because I was making a wonton soup and I am partial to dishes I make. Bottomline, there are no picture and also no measured out recipe because if asked to measure while cooking, the H-man just rolls his eyes.

Red Curry Paste has nothing to do with the recipe, if you are wondering

The ground chicken(keema) that I get here is really fine and cooks fast. So we marinate it in various different ways involving ginger, garlic green chilies, onion, garam masala etc. I also add a little breadcrumb to it which keeps the moisture in. Earlier I would add an egg to the mix but I don't any more and it is soft and succulent as ever. Guess the breadcrumbs do the trick.

Then i go ahead and  add some crushed kasoori methi warmed between your palm, finely chopped bits of onion and finely chopped bits of green chili(optional). Mix it all together with a spoon. 

Heat very little oil on a flat fry pan or griddle. Fashion round tikki kind of patties from this spiced up keema. Shallow fry them till they have brown spots on both surface.
Serve the kababs with a raw onion-cucumber salad.

Version 2 of this recipe with mint and yogurt

These kababs can be spiced in various different ways with spices to your liking. When I am short of time I will do nothing but add chopped onions, minced garlic, tandoori masala, green chilies, dry mint, some breadcrumbs, salt and few drops of oil to the keema and marinate it.On other days I might take more care. Either way they taste great!

Start with 1 lb - 1.5lb of ground chicken. When buying from the butcher I usually ask chicken thigh meat with some fat to be made into keema.

Blend few mint leaves, 2 green chilli, 1 fat clove of garlic and an inch of chopped ginger with 2-3 tbsp of thick yogurt.

In a big bowl put 1lb of ground chicken

To it add
quarter of an onion chopped in small pieces,
couple of green chillies chopped fine,
2 cloves of garlic minced,
chopped coriander leaves,
the mint-yogurt paste,
1 tsp of Tandoori masala or Garam Masala
few drops of olive oil
salt to taste

Add a tbsp of kasoori-methi warmed and crushed between your palms if you like the flavor.

Mix well and keep aside for 30mins.

Now add
1/4th cup of breadcrumb or panko
Note: The breadcrumbs make even the baked kababs deliciously soft. If you are not adding breadcrumbs add an egg to the keema mix.

Mix well. Keep aside for 30 - 60 minutes in the refrigerator.

After 30 mins or an hr, take the keema out and fashion round shaped kababs by flattening them on the palm of your hands. Place on a greased oven proof tray. I prefer lining the tray with a greased aluminum foil which makes cleaning much easier.

You can either shallow fry the kababs on the stove top or bake them in the oven

Shallow fry:

Take a flat bottomed pan and add oil to. Oil should be enough for shallow frying

Once the oil is hot, gently add the kababs to the pan. Once the edges start browning, flip the kababs on the other side. Chicken kabas cook fast and since these kababs are not too thick, takes 3 minutes to cook on each side at medium-high heat.

Make sure the meat is cooked and the kababs are golden brown with brown spots

Bake in Oven:

Bake at 350F for about 15mins. At this point you will notice that the underside of the kababs has started browning.
Take out the tray and flip the kakbas. Bake for about 10 mins or until kabab is done.

Makes about 10-12 kababs

Salsa Soup -- in search of Spring

"In Search of Spring" is what I am after.

And after what seems like ages, this weekend did bring a weather where I was not under the illusion, regarding our relocation to the North Pole. 
"Are we moving to North pole or are we not?"

And if you squint your eyes and peer at this picture, you will even see a robin in those bare branches. And see the snow is melting off those roofs. Maybe we are not at 90.0000° N, 0.0000° W after all.

 

Since my rants about the weather in every post might seem a tad boring,let me give a positive spin to this whole snow storm thing. Though on the onset this whole pile of snow, piling over with each storm, might sound like a bad thing, it has its own advantages. Like it renders driving around to fulfill "life's necessities" unnecessary. This means you get a lot of time to realize how unnecessary those necessities really are.

This meant that I could spend two whole days, holed up, doing nothing but drinking tea and finishing "Gone Girl".

I could also spruce up the study and bring some order to the chaos of what is called crayons, markers, glues and other crafty stuff.

And then when the roads were deemed fit, I could go to IKEA to get these orange clamp lights which I think is one of life's necessities.As is IKEA.

This corner reminds me of friends who have moved continents and are enjoying warm weather while we freeze. They are missing all the fun.

I also made lots of soups these season. And last weekend, made a big batch of this Salsa Soup. It is light, tangy, spicy and very refreshing. Kind of like Rasam with a beat. I had blogged about it earlier but never took decent pictures of it, so here goes some vibrant pics of the salsa soup. If you are feeling very lazy and do not want to make your homemade blend, go ahead and open a jar of  ready made salsa to make this soup. But nothing beats the fresh taste of the tomato, green chilli and coriander, so spend couple of extra minutes and try to make the home made speedy salsa for this soup

Make homemade speedy salsa for the soup

In a blender add
2 firm good quality juicy tomato roughly chopped,
2 clove of garlic,
2 hot green chili pepper
1/2 tsp cumin powder
Process till chunky.

Add some minced coriander leaves to the prepared mix.Use this speedy salsa for the soup.

Make the Soup

Heat 2 tsp Olive Oil in a deep, heavy pan.

Add a pinch of red chilli powder and about 1/2 tsp of cumin seeds to the oil and let them briefly sizzle.

When the cumin sizzles, add chopped onion(half of a medium sized onion) and fry till soft.

Now add your salsa. If you don't have the home made salsa, open a store bought jar. If you like it hot add chili powder or use a HOT salsa.

Cook the salsa for couple of minutes, stirring constantly so that it does not burn or stick.

Add the black beans, and the corn. I used a can of black beans.
Note: I prefer using canned beans for this soup and I almost always skip the corn. If you are using dried black beans, I suggest, you soak the beans overnight and cook them before adding to soup.

Next, add 3-4 cups of organic low sodium vegetable stock and stir all to blend well. If you don't have stock use plain water. You can add a packet of seasoning or a bouillon cube if you wish. I used this seasoning from Goya

Add salt to taste.

Bring this soup to a full boil and reduce heat to medium low.

Squeeze in a few drops of lime.Simmer the salsa soup until the corn/bean is completely cooked. For me this happens quick as I always used canned beans.

Turn off heat and stir in a bunch of chopped cilantro.

Ladle your finished salsa soup into individual soup bowls. Top with avocado chunks and toss a bit of cheese on top of that. I don't add any cheese as we like this soup light.

Top with a few tortilla chips or papad instead of croutons.

Giveaway of Monica Bhide's Modern Spice

Everyone who reads this blog, probably knows Monica Bhide. She is a very successful food writer with many books to her name. While her recipes are no doubt lip-smackingly delicious, what I like best is her writing. Her website describes her as "A storyteller at heart" and I can agree no less. 

To know more about her, you can read her bio.

Now, all of you know that today is Valentines' Day. It is a day after my own heart and I love the idea of cute teddy bears holding on to chocolates and hearts for dear life. Okay, just kidding, I love no such thing. So, to distract you from a bunch of over-priced red roses or diamond hearts or even teddies, I have decided to give away a copy of Monica Bhide's book "Modern Spice" to one lucky reader of this blog. After all, there is no love greater than the love of food. And after all, I love you all so much.  
The only problem being, at this point I can send the book to readers in USA only

To take part, leave a comment on this post, saying "what is your favorite spice and how you use it" and yes, don't forget to mention your e-mail id.

And here is a conversation with Monica Bhide which I had over e-mail.

Monica, I always find your story of changing careers from engineer to food writer very interesting. How did it all happen ? Little of the back story please.

Like many Indian immigrants, I came to the US to study. I earned two Masters' degrees and worked for a Big Six consulting company for a long time. The job paid well into the six-figures and I really loved the people I worked with but somehow at the end of the day, it felt as though something was missing. I kept feeling like I was placed on this earth to do something other than, say, leadership training! Mind you, not that there is anything wrong with that, it was just not my life's calling. Then, out of the blue, a very dear friend of mine passed away. She was only 35 and it really shook me to the core. It was a devastating loss and also a reminder of how short and fragile and precious life is. Her death made me rethink my whole life. So one day, I went in and quit. I gave up my engineering career to pursue my calling to tell stories.

When you took the courage to change your career, did you face any setbacks ? How did you overcome them ?
It wasnt really courage. It was not an option. I felt as though a part of my spirit was dying each day and I had to change something if I wanted to feel alive again. There were setbacks, there always are, but I think the key was to focus on the goal and not the obstacles. There were days that I would worry so much about how I would make this new career work, I lost so much sleep over how I would make money. It was a long time before I realized that all I could really do, all I could really control was my work. I had to work and write and keep writing. Eventually, the obstacles would take care of themselves.

Do you apply your scientific and engineering skills in your creative career too ? How?

I get in trouble when I do this! It works great for the how-to stories but I have to leave that part of my brain behind when I am writing essays. My agent always makes fun of me-- he says he can see the engineer come forth when I am outlining a book, and then disappear when I begin to write and the writer takes over!

You are an acclaimed writer with several books in your name and so clearly you are a success. But what is your advise to the food writers starting out ? Is it wise for them to give up their day job to pursue a career in writing ?
Ah, the million dollar question -- giving up the day job! I really dont know how to answer that one since everyone's circumstances are so different. In my case, we had saved up and I had a very supportive spouse who was willing to support me while I tried to find my legs in this new business. It is a tough choice and I think it is best to sit down and really make an educated, informed decision.

Do you have any pearls of wisdom to share with us food bloggers ?
Write daily, write consistently, write because you love to write and never, ever, ever give up.

Of all that you have written, pick a favorite.
Oh, this is hard, but I will pick this one - http://www.monicabhide.com/2012/03/counting-peas.html

Today if you happen to meet your 20 old self, what would you tell her ?
Have faith in yourself and remember that fitting in is way overrated