Thai Red Curry

This Thai Red Curry is for GBP and also my dear friend N who has no clue that this blog exists.
N is the first Bong friend I had made after coming to US and when I think of it now, I cringe thinking of the way I befriended her
It had been more than two months that we had arrived and I was yet to meet a single Bengali soul, not considering the hubby of course. How I pined to gossip in Bengali, to chat with someone about Kolkata, to ask someone the best place to buy Hilsa. But there was none.

Of course there were the Bong organizations like all other cultural desi organizations beckoning to you with a smile in return for the yearly membership fee. But no, D would not be a part of them, he flatly refused to be part of the Bengali milieu that spoke and talked about a Bengal they had left some thirty odd years back. Though D is a Bengali and has grown up in Bengal unlike me who stayed outside Bengal for a considerable time, he lacks the full dosage of Bangaliana (the Bengaliness) a true blood Bengali has and was as happy in absence of the above.
Ok but this about N and not D so let’s not deviate

In my then state of frustration I was walking the aisles of K-Mart in lack of better things to do, when I hear fragments of Bengali being spoken in the neighboring aisle. I peered and I see this young couple, the girl in a Salwar-Kameez talking animatedly to her husband about some mundane K-Martish stuff.
I felt an immense urge to butt in and join in their discussion, voicing my opinion too in Bengali and then maybe inviting them over. But I restrained, I was frustrated yes, but still short of being labeled a lunatic.

Back at the Parking Lot while I was getting into my car, they were there too, lugging something into their trunk. I felt the urge again and this time asked D. D being the non-passionate Bong refused to play a role but gave me leeway to do things I wanted. The couple in the mean time were closing the trunk and revving the car. In a sheer state of desperation I bolted toward their car, said “Hi” muttered something about me being Bengali and it would be nice if we could meet etc. and scribbled my number on one of D’s business cards and ran. Yeah I just ran back while they stood there patiently, quizzically…

Thankfully none of us knew anything about Quixtar aka Amway

Then one day she called and I called and as they say – Rest is History

N has since grown to be my best friend. Though she is younger to me and is a English major, she was kind and patient enough to let me explain my tacky tech assignments to her while I attended grad school. She still listens to all my woes, gives me all her support and occasionally chats up my 3 yr old too. She is an awesome human being and a great friend and a foodie at heart and yesterday was her twins – 2 cute boys first birthday. Lots of happiness to them and their Mom & Dad

Recently N & her family were on house hunt and almost every weekend they would be out with the twins. If they were in my 15 mile radius I would ask them to drop by for lunch. Since N loves Thai food I made Thai Red Curry with Chicken for her on the weekend they finally decided on a house they liked. I served it with a Fried Rice, but its best with White Jasmine Rice. Just like N we love Thai Food too and this curry came out perfect. I often use shrimp instead of Chicken in this recipe and that comes out better.

I mostly frameworked my recipe from here - this site. I did throw in my own steps but the whole thing is pretty easy and quick and you can mould it around your comfort level. I did not use Fish Sauce as I had none. The recipe says chicken stock and cornstarch, but I don't think you need these. I also do not exactly remember the measures as I did this a month back, so give me some leeway there too


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Thai Red Curry

What You need

Chicken ~ 1 and ½ lb approx. I used skinless Chicken Thighs cut in small pieces(this is approximate measurment)
Onion ~ 1 large grind to a paste
Red Bell Peppers ~ 3 cut into thin slices
Garlic ~ 2 cloves minced


Coconut Milk ~ 1 can
Red Curry Paste ~ a 4 oz can of Maesri Brand Red Curry paste . This is pretty hot. So you could add less of this

Sweet Basil Leaves ~ 7-8
Lime Zest ~ from half of a medium sized green lime
Kafir Lime leaves ~ 2-3 if you can get hold of them . I never found them

For Marinade (if you are doing it)
Ginger paste ~ 1 tsp
Garlic Paste ~ 1 tsp
White Vinegar ~ 1 tbsp

Salt

How I Did It
Marinade the chicken pieces with 1 tbsp of vinegar, salt and 1 tsp each of ginger paste and garlic paste. I did this because I cannot have chicken when it has not been marinaded, I get a smell !!!
Heat Oil in a Wok/Frying Pan
Add 1 clove of minced garlic and 4 Basil leaves(no need to chop them)
When you get the fragrance of Basil and Garlic, remove the garlic and the basil leaves from the hot oil. Now you get a beautifully flavored oil which you use for rest of the recipe
Now to this oil add the chicken pieces, lightly brown them and remove and keep aside
Add Onion paste and fry till it turns pink
Add 1 clove of minced garlic
Sauté and add the red bell pepper
When the Pepper turns soft add the Red Curry Paste. I added the entire content of the can. It was fiery spicy but I liked it. You may like to reduce the level if you wish
Cook for couple of minutes and then add the Coconut Milk. You may need to add ½ or more cups of water at this point.
Let it come to a boil and add the remaining Basil Leaves
Add the chicken pieces and let it simmer at medium heat
Add salt and 1 tsp sugar and cook to desired consistency
Add the Lime Zest or Kafir Lime Leaves

Trivia: The word basil comes from the Greek βασιλευς (basileus), meaning "king", as it is believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross (Source: Wiki)

Basil and Basil for GBP

GBP – Green Blog Project. When I started Blogging last October I was not aware of this event. I have rarely attempted growing anything during the cold North-East winter months before except for my clan of indoor plants. By the time I was aware of GBP winter had planted a firm foot and I had no clue how to start an indoor veggie patch.

I already had the Tulsi or Holy Basil plant which I had acquired as a tender sapling from the Hindu temple sometime last September. I was not sure it would survive the harsh winter and was very careful to move it around to give it its dose of sunlight during day and kept it away from the cold window at night. It survived “Touchwood”. Those Tulsi leaves help me a lot in preparing a concoction for my daughters cold during the Winter.

The other Basil Plant came into my life a couple of months back when D brought back a pack of basil with roots on from the Supermarket. He promptly planted it and I guess she liked our family because she decided to stay and spread her roots. It’s almost Spring now and I love to see both these plants who made it through the cold winter.

With the Tulsi leaves I make a brew, just like my Ma did when we would be down with the cold. I make my daughter sip onto it much to her chagrin whenever she has a bout of cold

Take a cup of water in a small pot or kettle. Put 5-6 Tulsi leaves, 4 Cardamom, 4 Cloves and a spoon of Palm Sugar or Mishri for a cup of water. Let the water simmer and come to a boil. Lower the flame and let it sit on the stove till you get a pale brown almost golden brew. If you can, sip onto the hot brew. For children give them spoonfuls of this brew at temperature they can withstand
Check out this site for more benefits of Tulsi

The recipe with the other Basil comes in my next post. Watch out before 10th April and rush your entries too
GBP hosted by Mandira of Ahaar for Winter-Spring and created by InjiPennu of Ginger & Mango. A wonderful effort and Thanks to both of them for making us go Green

Trivia: Tulsi is a perennial in tropics but it can endure a temperature as low as 18C. In regions where temperature drops below freezing in winter, it is best to grow it indoors in a greenhouse or on a windowsill

Charchari - a Bengali Vegetable Mélange

Charchari, according to Wiki is a unique char flavored vegetable dish, found primarily in Bengali Cuisine

Why I resort to Wiki -- because I did not know about the importance of this char flavor and that this is the reason the dish gets its name. Wiki further says -- Just as the vegetables begin to char, a sizzling sound is heard, and the pot is removed from the heat. After a few minutes, the thin charred crust is stirred gently into the dish. No, I don't wait for the sizzling sound, am not that good a bong cook yet. There is little chance of the vegetables charring in my non-stick Kadhai and I would rather not wait to hear the sizzle to get the right amount of charring and have the risk of my vegetables burning away to glory.

For me Charchari has always been a dry vegetable Bengali Dish, where the Charchari is a noun and the particular Vegetable gracing it the adjective. Thus Alu Charchari is a Charchari with Potatoes, Alu-Fulkopi Charchari is a dry dish with Potatoes and Cauliflower, Begun Charchari has Brinjal playing the central character and so on. The method of preparing is more or less the same and the only thing that varies is the vegetable and the spice used for phoron or tempering. It could be Panch Phoran, Black Mustard Seeds, Kalonji.

Interestingly Charchari can also have fish in it, the small fish like Mourala or small Shrimp is sometimes added and with some fish head thrown in the regular Charchari becomes the mouth watering Kata Charchari

However the quintessential Charchari is the PanchMishali Charchari or the Charchari prepared with 5 different veggies. The 5 is a average number not random though, it could be 4 or 6 but definitely not 10 or 2. Nowdays when I or anyone in the family or my friends say Charchari, we always know that the Charchari in question is the "PanchMishali Charchari" and not any of the Single Veggie Charchari. So I guess the name Charchari is now synonymous with the one made of 5 or more different vegetables one and it has gained its present status by its popularity, and health benefits.

Though we would refer to Charchari as a Mixed Vegetable Dish in English, it is not a generic Mixed vegetable Dish i.e a generic mixture of any vegetables would not do. There are some that are absolute must and some that are optional

The Main Actors
Jhinge or Ridge Gourd ~ This is a tender veggie, it releases water on cooking and this aids in cooking the Charchari without any additional water being added
Kumro or Pumpkin ~ This lends its sweetness to the dish and I think also adds that colour
Alu or Poatoes ~ Keeps the dish together by its integrity and solidness.
Begun or Brinjal ~ Gets mushed up easily and its softness lends a tender touch to the Charchari

The Side Players
Shim or Runner beans ~ You could substitute this with string beans or french beans
Mulo or Radish ~ This I guess adds a crunch to the dish, and is my Ma's favorite. She is always trying to add this while I try to avoid
Shojne Data or Drumsticks ~ Tender, Green drumsticks a joy to munch on were my favoroite but they were available only during early summer. The frozen ones here are aged and does not taste that good but I add them sometimes

Care should also be taken while cutting the veggies as all of them go in one pot and are cooked at the same time. So you should try to have some semblance in sizes which they are chopped.

Just like most traditional dishes dishes every Bengali Household has its own way of cooking this Charchari, how else would you compare your Ma's Charchari with your Ma-in-laws. They vary a little around the central theme but do not go off the tangent and add onion and garlic to a charchari and I am yet to see anything like this recipe Wiki refers to here. Nutmeg and Cloves in a charchari, no thanks I would stick to the traditional one.

The recipe here is my Ma’s way of making Charchari. She steams the veggies a little first as that lessens the cooking time or something. Instead of steaming first you can do it all together too. Serve it as a part of a traditional Bengali meal with White Rice for Lunch or Dinner but Lunch is usually the preferred meal to serve and eat Charchari

I am sending this to Anh for this weeks Weekend Herb Blogging -- created by Kalyn of Kalyns Kitchen hosted by Anh of Food Lovers Journey

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Charchari - a Bengali Mixed Vegetable Dish

What You Need

Serves about 6-7 people when served with other dishes

Potatoes ~ 2 cups. I used the red potatoes, others work fine
Brinjal ~ 3 cups
Yellow Pumpkin ~ 3 and ½ cup
Ridge Gourd ~ 3 and ½ cup
Shim or Broad Beans ~ 2 cups
Drumsticks ~ 6-7 cut ones (not in pic)
Green Chillies ~ 6-7 slit

Mustard paste ~ 2 tbsp
To make paste: Soak mustard seeds in water and then wet grind to a smooth paste with green chillies and a little salt

Turmeric ~ ½ tsp
Hing or Asafetida ~ ¼ tsp
Panch Phoran ~ 1 tsp

Salt ~ according to taste
Sugar ~ 2 tsp

Canola Oil ~ 6 tbsp. This is an approximate measurment
Mustard Oil ~ 2 tsp

Vadi ~ 8-10 small Bengali vadis are best. I used the Punjabi Vadi found here but the flavor did not go well.

How I Did It

Wash & Chop the veggies in almost equal sizes
In a Kadai put all the veggies with ½ tsp of turmeric and 2 tbsp of mustard paste and cook covered. No need to add water as the Ridge gourd will release water and this will be enough.
Cook till the veggies are done
Heat Oil in a Kadhai/Frying Pan
Temper with Panch Phoron and Hing/Asafetida, Green Chillies and wait till the spices pop
Add the steamed veggies
Sauté and add sugar and salt. Mix well.
Do not stir any more and cook till the water dries out and maybe try hearing the sizzle sound if you would. I just wait for the water to dry and that is absolutely necessary.
Drizzle 1 or 2 tsp of Mustard Oil before you take it off the heat. If you don't have Mustard Oil you can skip this step
Enjoy with White Rice or you can also have it by itself if you wish. A healthy, tasty dish is waiting for you.

With Vadis
If you are using Vadis, fry them brown and keep aside. Crumble them on top of the finished dish. The Punjabi Masale Wadi I found in my Indian Grocery Store lacked the requisite flavor and crunchiness that is required for this dish. The Bengali Dal Vadis or Boris are best for this. The Bengali Vadis are known as Boris and are small sun dried cones of lentil paste, the shapes are like Hershey's Kisses

Note: Remmeber to cut the veggies in similar shapes and sizes.
The other Bengali dish which is also a medley of vegetables is Shukto

Trivia: Bengali Bori (Vadis in other parts of India) is made of various types of lentil paste. Usually they are shaped like cones some what like the Hersheys Kisses and sun dried. Making Boris was a art in a Bengali house and was done with the utmost sanctity. The Boris were usually shaped some what like the Hersheys Kisses and there was a lore that if you could make your cone(the pointy thing) sharp, your husband would have a sharp nose. The district of Midnapore is famous for its Goina Bori , Goina meaning jewellery, which are unique for their beautiful designs