Imam Bayildi -- and then The Imam Fainted

Its the last week of summer hols around here. I am jittery. Guess why ? Big sis S starts Grade 1 next week in the big school. Yeah the little girl who was a couple months short of 3 when I first started this blog is going to be a first grader now.

Last week we went uniform shopping for her. Since she doesn't meet our township's cut-off date she is going to a private school for a year and then will be back in the public school system in Grade 2. Now this school she is going to is a Catholic School and they have uniforms.

That had made me very happy initially. Having been straitjacketed into uniforms 12 years of my life, I love them. What I didn't realize is, it was my Mom who shopped for my uniforms and also largely maintained them while I was merely a bystander. Now roles have shifted.

It was there at the uniform store, it hit me that I really need to live up to the role of a Mom . Nothing before, nor even the stubborn lactation consultant had thrust this thought into my face so hard as did the uniform store.

I realized that there are only so many shirts and tunics and gym shorts you can buy. I also realized that I need to gauge and buy the perfect size which will fit through whole year. Of course I can be extravagant and buy all sizes but then I won't be writing this blog, there would be someone writing it for me.

And because of the limited buying you need to maintain these stuff. As a responsible Mom you would need to iron the shirts every couple of days, you will have to sew on buttons 'coz those goddamn shirts have numerous buttons ready to fly off any minute, you might have to hem or un-hem skirts depending on how the child grows, you might even have to mend a rent in those expensive knee-highs, and then keep those black shoes shining bright.

The very thought that my Mom did all this and more through most of my school years, wanted me to book her a flight and bring her here. To reach that exalted position I need to apprentice at a laundry and go get a needlework for dummies. Till then I keep my fingers crossed that the dad does the ironing and I can fix those buttons with glue.

Eggplants stuffed and ready to go in the oven

Now as part of the celebrations I mentioned last week I made an exotic turkish dish for the small gathering at home. Exotic seems to be the right way to describe anything Turkish I feel but this one is really exquisite. And to think that I had no clue that such a dish existed on the face of earth until August 1st.

That is when we were visiting some friends. As kids were being taken care of and I had ample time to rummage through their book shelves I found a cookbook with this recipe. The name caught my attention. "Imam Bayildi" or The Imam fainted. Why, You say. Try this beautiful eggplant dish doused liberally with olive oil and infused with herbs, and you will know for yourselves

I also referred to this blog for very nice step by step pics as to what exactly should be done while peeling and stuffing, though my version was a tad different. This recipe has the measurements, mine are eyeballed.


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Imam Bayildi

The recipe is for 4 eggplants

Get those long slender eggplants and trim the “heads”. Do not cut them completely off. Peel the eggplants in stripes i.e. the skin and the peel should run parallel. Put the eggplants in salted water. After 30 mins remove and drain on paper towel

Heat 1 tbsp Extra Virgin Olive Oil. This is a must and no other oil will do.Add two chopped red onion and saute till pink. Add 8 cloves of garlic minced.

Add 1 large juicy tomato chopped(or half a can of diced tomato), 1/2 cup of chopped coriander(the recipe said parsley), 1 tsp of citrus zest, white pepper powder, salt and sugar to taste. Saute till the tomato softens and is cooked. I added some Red Chili powder and also some garlic chives from my garden to spice it up.

Remove and keep aside

Now you need to fry the eggplants whole.

Heat 1/2 cup or a tad less of olive oil in a deep bottomed pan. Saute the whole eggplants till they are lightly browned on all side and a little soft but not thoroughly cooked. Do not try to do all the eggplants together, saute them individually. Note: I had to chop of a fraction of the eggplant tip because they weren't fitting into my frying pan. However if you are doing so do not cut from the head end

Arrange the eggplants in a baking dish

Cut open a slit/pocket in each eggplant. You might need to salt the pockets at this point if needed. Spoon in the stuffing in generous quantity into the pockets. If they spill over it is better. Pour in the juice and about 1/4 cup of hot water + olive oil into the baking dish.

Preheat oven to 375F and cook covered till eggplants are fully done. At the end of the process remove the cover and keep in oven for few more minutes to dry out any excess liquid.

Serve whole at room temperature

Baked Version (Updated n August '17):

Get those long slender eggplants or the smaller but selnder eggplants, and trim the “heads”. Do not cut them completely off. Peel the eggplants in stripes i.e. the skin and the peel should run parallel. Put the eggplants in salted water. After 30 mins remove and drain on paper towel

Preheat oven to 400F. For my toaster oven, I heated it to 425F

Line a baking tray with aluminum foil and put the eggplants face up. Score the flesh of the eggplant with a knife, making diamond patterns, but not cutting through the skin. Press sliced clove of garlic in the flesh of the eggplants.

Brush the eggplants generously with olive oil and salt. Put them face-down on the baking sheet. Bake for 25 mins.

Next take out the tray and carefully turn the eggplants so that they are now face up. Cover the tray loosely with an aluminum foil. Put back in the oven for 20 more minutes

Meanwhile, make the tomato-onion-garlic mix as you would in the regular version

After 45 mins or so when the eggplant are almost done, take out the baking tray. Scoop the tomato-onion mixture onto each eggplant face. Put back in oven for 10 mins

Serve with some feta on top

This was named Eggplant Indiana in our home!!!






Trivia:The BIG question. Why did the Imam faint ? Multiple choice, pick your own: a) The imam (Muslim prayer leader) fainted or swooned when he tasted how good it was b)the stingy imam fainted when he saw how much expensive olive oil was used c)the imam was delighted when a shopkeeper's wife was required to quickly prepare a dish for the imam's unexpected visit

Bhapa Doi -- Steamed Sweet Yogurt

Bhapa Doi

August is a month of celebration and merriment around home. It is also a time to take a breather from the pursuit of happiness and be happy with what already exists. The last year has been a hard one for us and maybe one day when I am at peace with the situation I will write about it.

But one thing I have learned in the process. When you are shattered and don't have control over destiny, non-atheists like me pray. They pray with all their might, asking God to settle things, to make whatever is going wrong right, to solve the problem. God does not necessarily listen but all that praying lends courage to otherwise scared souls and you learn to survive, to take things in your stride and most of all to accept if you are unable to make the change.

As time passes you realize that situations do not go on reverse and solve themselves, miracles don't happen but you just learn to accept whatever has been doled out to you and you try to make the best out of it. If Time does not heal it at least mutes the pain and that in itself is a miracle.

Now on a more cheery note back to the merriment. Hot and humid August is perfect time to let go of the worries and sink into blissful indulgence. Summer does that to you. Nature is so giving and earth is smelling so sweet, how can one not be happy to just be hanging around.

To celebrate the month with us we have friends popping in and out almost all weekends. Friends who have been a partner in the pain and now deserve a share of happiness, friends who have not been burdened with our worries and yet deserve a share of sweet luscious Bhapa Doi.

Bhapa Doi which was made this time around with delicious Oikos Greek Yogurt from Stonyfield Farms. Anyone who has kids would be familiar with the Stonyfield Farms Yo Baby organic yogurts. That was the staple yogurt for Big Sis S until of course she discovered Natural Desi dahi and now slowly Baby A is getting her taste of Yo Baby yogurts.

The greek yogurt from Stonyfield Farms is a delight, the ones with honey is now almost a lunch time staple for me. With the plain I decided to make the much loved Bhapa Doi. The Sweet steamed yogurt or Bhapa Doi as we say in Bengali came out much more creamier than usual, thanks to Oikos Greek Yogurt. In fact even with a Non-fat version of the Greek yogurt this dessert came out more than perfect

This is a very simple dessert to make, something you can make even when you are thinking "Oh I haven't made any dessert" and the guests ring the bell. It is so easy that your 5 year old can make it, only he/she shouldn't 'coz it involves a hot oven.


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Bhapa Doi

Mix about 1 can of condensed Milk, 1 cup of Evaporated Milk, 1 cup of Greek Yogurt. Beat with a hand mixer or in the blender till nice and frothy. Pour in a baking dish.
Note: This time around to add my own twist, I scooped out half a ripe mango and added it. Use a little less than 1 can of condensed milk if you don't like it very sweet.

Update on 08/29/09 : Also if you do not have greek yogurt you can use regular full fat plain yogurt but the measurements may vary. Today I made a Bhapa Doi again with Whole Milk Plain Yogurt. The measurements were about 1 can of condensed milk + 1 cup Evaporated Milk + 1 cup Full fat plain yogurt. No need to use hung yogurt but I drained out the whey simply by putting the yogurt on a strainer.If you don't like too much sweet, use a little less than 1 can of condensed milk.

Heat Oven to 350 F. Fill a large baking tray with water. Put the baking dish with the mix in it so that water is half way up. Do not cover the baking dish.

After 30 - 35 minutes the yogurt will be set, if not allow a couple more minutes. Take it out and chill in the refrigerator for 2-3 hours. Note for double the quantity: If you have started off with more quantity, it will take more time, you will know when the top and edges start browning a little. At this point insert a fork lightly to see if it is done. It might be a little wobbly but cool in the refrigerator for 5-6 hrs or overnight to set completely.

Garnish with saffron strands and serve. Or with the mango flavored one garnish with pieces of fresh ripe sweet mango.

Tip: If you have a small gathering, You can pour the mix in small ramekins and set the bhapa doi in it. Such individual servings look damn cute.

Updated on 08/21: An alternate method to make this dessert is on the stove stop in a double boiler. I am not sure if it can be done in pressure cooker. Check this link for several variations on this dessert


Trivia: Called “yiaourti” in Greece, Greek yogurt is creamier than regular yogurt. It also has twice the protein and fewer carbs than regular yogurt

Posto Murgi or Chicken in Poppy Seed Paste

A Recipe is just a story with a Good Meal at the end -- Pat Conroy

I have been reading Hidden Kitchen from NPR's the Kitchen Sisters lately. I do not read cookbooks for recipes. Most of the stuff I cook is what I have memories of, hand-me-downs from my Ma or Dida, pass me along kind of recipes from friends, blogs, neighbors, impromptu concoctions whipped up to please the palate, but very rarely from glossy beautiful cook books. I love cook books with stories and am afraid of tomes with teeming recipes.

When I saw this book at the library I picked it because it said NPR and I have liked it a lot since then.Who glues your community together through food ? Who is cooking on your corner ? What traditions are vanishing from your neighborhood, your family, the planet ? The authors ask these questions and more and as I read about the farmer in Indiana who sells raw cow milk or the Italian forager in San Francisco who cooks beautiful meals of his finds I am more and more intrigued.

The Kitchen sisters say "People are telling us that home cooking and the family table are on the endangered species list --- small farmers and producers are too -- and these age old practices and ways of life, cornerstone of our civilization will become extinct if we don't stop and take notice and protect and preserve them"

Home cooking is not easy and can get stressful as I sometimes find, juggling home, a job and two kids, but then again it is the most healthy and joyful alternative. And I don't say that just because it sounds nice and haloed and I am destined to do it in "servantless US of A". It does brings along a sense of peace on an otherwise bustling day.

And honestly home cooking is not so difficult as to become extinct. Much easier than fixing an Ikea book shelf and IKEA is actually doing pretty good.So what is it that makes home cooking endangered ? I often hear my cousins in India say they hardly cook and their cook does it all or if they are a young couple they just order a dabba. And when they do say that, their is a hint of pride for being able to afford a cook and an undertone of disdain for the very job of home cooking.

I am thinking is this is a slowly catching on global phenomenon, you don't want to chop, stir, cook because you either have cheap labor to do the job or you get your sandwich from the Burger baron or because you think it is a job not worth doing.

So you think the times you spend in the kitchen with the family, stirring and chopping together, explaining number lines to the 5 year old while you peel a cucumber, tasting and smelling and creating memories is just overly hyped .Maybe it is. You might bond better and have happier kids, downing shots of tequila than sweating it out in the kitchen.

But there is something wholesome and warm about this whole cooking thing which the tequila does not bring.It need not be an elaborate meal always, it need not necessarily be an everyday cooking chore, and you need not do it all by yourself, get help but whip up a hot meal and pass on your traditions.

Why do you cook dear reader and here I would urge non-bloggers to please step up ? What cooking traditions do you feel are vanishing from your neighborhood, your family, the planet that you would want to preserve ? Do you think delegating home cooking to an outside help makes a difference ? Come on tell me and share your thoughts.

With that said, I have Posto Murgi or Chicken in Poppy seed paste just like my Ma makes it only not quiet. Some of the flavors in my creation has been influenced by Indosungod's Chicken Curry. I loved her use of fennel seeds and also adding garlic to the Poppy seed paste, so those are the small changes that I made to this old recipe of my Mom's. I love Posto (Poppy Seed) in any form so little doubt that this is a much loved dish. But we had guests and they loved it too so in spite of my bias this indeed is a delicious preparation


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Posto Murgi/Chicken in Poppy Seed Paste

Wash and clean about 5 lbs of chicken cut into small pieces. Marinade with 1 tbsp of lime juice, 2 tsp of ginger paste , 2 tsp garlic paste, salt, 1/4 tsp of turmeric powder and 1 tsp of mustard Oil(optional) for 1-3 hours. Note: I usually buy whole chicken skinned. So when I say 5lb chicken I mean the weight of the chicken with bones et al

Soak 4 tbsp of Poppy Seed(Posto) in water and then make a paste of soaked posto + 6 cloves of fat garlic + 1" peeled ginger + 6-8 green chilli (heat alert adjust accordingly!)

Heat Oil in a Kadhai/Frying Pan

Chaunce/Temper the oil with 4 Clove/Laung, 4 Cardamom/ Elaichi, 1" stick of cinnamon/dalchini, 1 tsp of Fennel seeds/Mouri/Saunf

When the spices start bristling add 2 cups of finely chopped red onion. Fry the onion with a sprinkle of sugar till it takes on a nice shade of brownish pink

Add 1 large juicy tomato finely chopped and fry till the tomato is mushed up and there is no raw smell

Add the poppy seed paste, 1 tsp of Red Chilli powder, 1/2 tsp of Garam Masala powder. Fry the masala till the masala looks cooked

Add the chicken pieces and saute them till they loose their pink color and becomes a light yellow. You can add about 1/4 tsp or less of Turmeric powder at this point

Add salt, paprika for color and about 1/2 cup of water. Adjust the quantity of water according to your needs.

Cover and cook till chicken is done. The way I make this dish there is little gravy but the result is not dry either. I would say the gravy is mostly clinging on to the chicken and it is very moist

Garnish with fresh chopped coriander leaves