Tuesday, May 17, 2011

Shukto -- almost a pictorial


Shukto, Bengali Shukto

Shukto

Shukto is a mix of vegetables with an emphasis to the bitterness, a preparation where instead of hiding the bitterness , it is the taste around which the dish evolves. Here is my Bengali Shukto Recipe



A traditional Bengali meal usually consists of five to six courses, starting off with something bitter and ending with a sweet dessert. Dal–bhaja (lentil soup & fritters), a vegetable, fish and chutney find their way in between and are served as well as eaten in that order. I think the six courses were to give importance to the six basic tastes or rasas. The first course which is bitter can be a dry preparation of Uchche (bitter gourd), fried neem leaves, neem-begun(neem leaves and brinjal lightly sauted) or the culinary epitome of bangla cuisine the Shukto.

Shukto is a mix of vegetables with an emphasis to the bitterness, a preparation where instead of hiding the bitterness , it is the taste around which the dish evolves. The bitter taste is said to be good for cleansing the palate and also for letting the digestive juices flow and so no doubt it is a good start off to the meal to follow.

Shukto is also a culinary experience for whoever eats it and a culinary achievement for whoever cooks it. In fact a Bengali cook is judged by his or her shukto preparation.


ShuktoPictorial, Bengali Shukto, Shukto Recipe


Now, if you know me or even if you don't, you should know that I am not your regular everyday shukto making kinda gal. Heck, I am not even a gal any more, but that is besides the matter. I do not get up at 5 in the morning and make shukto, dal, maacher jhol and bhaat. Ok, so nobody does that anymore. No one gets up at 5 apparently. I do at 5:30, tap the snooze button and drag myself out at 6. But even that is besides the matter.

The crux of the matter is I am not the kind who can make shukto without a thought and with a song on their lips. I cannot cook shukto for 20 people coming home for dinner. I have to weigh the decision in my head for several days, shrug off a near reached decision several times, make long lists about six different vegetables, tear them off and then eat a sandwich from Panera. After all this the shukto gets cooked probably twice or maybe four times in a year, once in each season, not bad.

This does not mean that the husband, who loves shukto more than anything does not get his fill. I do occasionally end up cooking it

Before going into the recipe I would briefly describe the medley of veggies that go into this dish. Lots of veggies to be chopped so be sure to get your bitter (uh-oh better) half to chop them up.

Uchche or Bitter Gourd -- Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. http://www.ayurbalance.com/explore_foodbittergourd.htm
Bitter gourd is also known to cure or at least control diabetes.

Jhinge or Ridge Gourd -- http://en.wikipedia.org/wiki/Luffa
Begun or Brinjal
KanchaKola or Raw Cooking Banana – This vegetable is more popular in the south of India. In Bengal it is popular as a vegetable which is often prescribed to treat a weak stomach or diarrhea.
String Beans
Potatoes
Mulo or Raddish – I diddn’t have these at home


ShuktoPictorial1

Potatoes and Radish--> Beans & RidgeGourd --> Green Plantain --> Eggplant --> Bitter gourd

When I last posted my Shukto recipe in 2006, in the beginning days of my blogging, my Ma was here and she was the one who barked out the instructions. That post had several comments, some said the standard "great recipe", a couple made it and liked it, someone protested about not using "radhuni". Now radhuni is an elusive ingredient in my pantry. My Ma, her mother my dida all being probashi bangalis(bengalis settled outside of West bengal) adjusted and substituted in absence of this spice which you rarely find outside Bengal. 

Spices for Shukto


However, now I do have Radhuni in my pantry, used only for Shukto or for a Dal phoron.
Radhuni, Methi seeds, Tej Patta(not in pic), Hing and grated Ginger -- these are the spices I use for phoron or tempering my Shukto.
Next is mustard paste, a paste of yellow mustard seeds and a little bit of poppy seeds. Do not every put any Chili or Chilli powder in shukto. It's a strict No.
I have also found that a pinch of Sunrise Shukto Masala or a pinch of dry roasted Paanchphoron +Cumin powder sprinkled at the very end, adds a nice touch to the Shukto.


ShuktoPictorial2
Ghee --> Methi, Bay leaf, Radhuni & Hing --> Mustard Paste & Grated Ginger

Having said this, let me make it clear that if you do not like my shukto, pick up the phone, dial 011-91-33 and any number after that and get the detailed recipe from your Mom, your Ma-in-law, your aunt, your uncle or anyone who is the shukto master in your family. You can even skype. It is easy now days. It does not cost a bomb to outsource a recipe from overseas.Tell me what they said and we can chat.


Get this recipe in my Book coming out soon. Check this blog for further updates. 




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Shukto


Ingredients

Vegetables

1 Alu or Potato
1/2 of a large Mulo or White Radish or a bunch of small red ones,
1 medium sized Jhinge or ridge Gourd,
1 medium sized KanchaKola or Green Plantain
1 Begun or Eggplant(the slender one),
1 Uchche or Bitter Gourd,
a bunch(about 10) of long green beans or string beans
5-6 Drumsticks

Spices for Tempering

1/2 tsp Radhuni(optional. In it absence use Paanchphoron), 
1/2 tsp Methi(fenugreek) seeds
2 bay leaves,
a pinch of Hing(asafoetida)
2 tsp grated ginger

Other Spices

1 Tbsp Mustard paste( Soak and grind

1 tbsp mustard seeds + 1 tsp poppy seeds + little salt to make this)

Dry roast 1 tsp paanchphoron + 1/2 tsp Cumin and grind to a powder. We need a pinch of this. OR use a pinch of Sunrise Shukto Masala

Salt - to taste
Sugar - 1 tsp
Turmeric powder - 1/2 tsp to sprinkle on vegetables during sauteing

Ghee and Vegetable Oil
Milk - 1/2 Cup or less
Vadi or Dal Bori


Start Cooking


Make a list and buy the following vegetables on you next errand

1 Alu or Potato
1 Mulo or White Radish or a bunch of small red ones,

1 Jhinge or ridge Gourd,

1 KanchaKola or Green Plantain

1 Begun or Eggplant(the slender one),
1 Uchche or Bitter Gourd,
a bunch(about 6-8) of long green beans or string beans
You can also add drumsticks, zucchini etc.

Wash and chop the vegetables along the length. See pic here.

Soak and grind 
1 tbsp mustard seeds + 1 tsp poppy seeds + little salt, 
to a paste with little water. We will need 1 Tbsp of Mustard paste for this dish

Heat Vegetable Oil in a Kadhai/Frying pan

Saute the vegetables in batches, bitter gourd being the last, lightly. Sprinkle a little turmeric powder while sauteing. Remove and keep aside

Fry the vadi(10-15 small ones) till they are brown and crispy.



Heat 2 Tbsp of ghee+ 1 Tbsp Vegetable Oil in a Kadai/Frying Pan

Temper with 
1/2 tsp Radhuni(optional. In it absence use Paanchphoron), 
1/2 tsp Methi(fenugreek) seeds
2 bay leaves,
a pinch of Hing(asafoetida)

Add 1 tbsp of grated Ginger.

When they start sputtering and you get the aroma of hing , add 1 Tbsp mustard paste

Add the sauteed veggies and mix well. About 2-3 minutes

Add 1 Cup water. Add salt to taste. Bring it to a simmer. Cover and cook till veggies are cooked well. 

Add about 1/2 Cup of Milk (less if using whole Milk). Simmer at low heat.

Once the vegetables are almost done add  1/2-1 tsp of sugar.

Add the fried vadis at the end.

Finish off with a pinch of aromatic Shukto Masala (the Sunrise brand) or a dry roasted Paanchphoron + Cumin powder

Serve shukto with white rice

Shukto, Shukto Recipe, bengali shukto

Bengali Shukto Recipe




Friday, May 06, 2011

Fancy Doi-Muri-Aam -- return of the Mangoes

I wasn't really in a mood to write anything today. And then I cam home in the afternoon and found a blissful silence, not an uncanny one like this but a total peace and quiet which is very very rare in my home. The Dad was back from his trip and had taken the kids out for groceries. I had moments to savor on my one, to sit with my feet curled up and enjoy one uninterrupted cup of tea.

Mango1_Full

But that was not to be for there was a lone mango in the fruit basket. I could have used it up later but No, I had an inane desire to eat doi-muri-aam right then, even before the tea, before anybody came home.

Doi-muri-aam crawled out from crevices in my memory and beckoned like no other. You see unlike most Bongs whole love Dudh-Muri(Milk & Puffed Rice), Dudh-Bhaat(Milk and rice) etc. I hated anything mixed with milk. So during the heat of summers when mangoes were in plenty and everyone was finishing their meal with dudh-bhaat-aam(milk + rice + mangoes) or dudh-ruti-aam(roti instead of rice, all other same) I preferred my Mangoes just by themselves.

Mango1_Pic


The only concession I made was for chire-doi-aam(beaten rice aka poha with yogurt and ripe mangoes) and occasionally doi-muri-aam(puffed rice with yogurt and mangoes). I loved chire doi aam so much that every Tuesday during the summer month I tagged along with Ma to do Joi Mongolbar, a ritual that involved some praying and largely surviving the day on choicest fruits of the season. Lunch for Joi Mongolbar was always Chire Doi Aam, with sandesh and other summer fruits like lychees playing along.

Mango2_Pic

Today the lone mango brought back my cravings but it had to be quick so I settled for muri instead of chire.I gulped it down after clicking a few pics and sighed in delight. When the girls came back, they demanded mango lassi, seeing the yogurt stained glasses. Instead, I told them about muri-doi-aam. They showed no interest whatsoever.

Mango3

Fancy Doi-Muri-Aaam

Take a parfait glass. Drizzle some honey on the bottom and along the inner surface of the glass. Scoop pieces of sweet mango and put on the bottom. Follow with scoops of thick, hung yogurt(yogurt strained for 3-4 mins should be fine). Heap more mango pieces on top. Sprinkle some crispy puffed rice for a bite. Garnish with craisins if you wish. Mix with a spoon and enjoy.

In the non-fancy version, which a normal person would rather do, you procure a big bowl, throw mangoes, yogurt, puffed rice, honey or sondesh and mix all of the above in no particular order. Proceed to eat with fingers. Licking is allowed.

In other News, read about return of C&C @When My Soup Came Alive

Check out some wonderful salad recipes here.

Thursday, April 21, 2011

Chicken 65 -- near perrfect

Chicken 65 Recipe

Chicken 65

Chicken 65 has lately become a very popular appetizer across almost all  Indian restaurants. We had first had it only in restaurants in southern part of India, mainly the ones specializing in spicy Andhra food. There are several funny trivia stories about the naming of this dish, which may or may not be true. My recipe of Chicken 65 is  about 10+ years old and is still one of our favorites. The last step in the recipe gives it a kick and makes it moist even when using low oil. Try it.

While there was much furor going over nothing and people were discussing gender issues and such, I had a very basic question to ask.

Why paint a child's nail ? Kohl rimmed eyes and kala tikka, I can understand. They are not makeup. There is scientific evidence that they ward off evil eyes.Or, maybe not. But neon pink nail paint ? What the good will it do ?
Chicken653


I have chipped nail polish on my toe nails from six months ago. The last time I managed to go to a nail salon, there was a 7 year old sitting besides me getting a pedicure. I cringed. Not because my toes could scar a 7 year old (ok, that is a possibility) but the fresh beautiful feet of a seven year old does not need pedicure.Period.

My 7 year old has had nail paint on her toes twice. Once she was at some friend's place and beyond my control, the second time she begged that I let her put on the only shade of nail paint I have. I let her because I had to finish some very important work and I knew if I let her do it she won't ask again. The nail paint has almost dried out and she has never asked since.

If anyone has to make a statement why nail paint, I say.

Chicken651

Before we delve into the recipe for Chicken 65 let me tell you Chicken 65 is NOT my birthright. My Ma never made it, nor did her mother or her mother's mother. Ok you get the drift, right ? My Ma-in-law never made it either. No one in my family has ever made Chicken 65 unless I go back five generations ago, at which point I have no clue. But by the theory of extrapolation I can safely say, even they did not make Chicken 65.

Heck, I did not even taste Chicken 65 until I moved to Bengaluru in my twenties. My first Chicken 65 was at this place called Krishna Chinnai in Koramangala. They had red plastic tables, blue or white or maybe even red plastic chairs, potted palms whose fronds bristled your bare arms resting on the greasy red tables in anticipation of the food.. We always went there for dinner, after dark, so beyond this I did not see. The food as I remember was hot, spicy searing hot andhra biryani, fiery hot chicken 65 and everything else with loads of kari patta and chili. That inspired us to go back there more often.

Here in the east coast of US, in the suburbs of NYC, where the assimilation of all Indian cultures is much more than I have ever seen in a single Indian state, Chicken 65 is always on the menu of an Andhra restaurant and on the charts in most Indian restaurants. The chicken looks red, as if the gulal from last Holi hasn't rubbed off them. I feel queasy. Sometimes they are double or triple fried in the stale hot oil of the fryer and I have second thoughts on my order. And yet I cannot get over those spicy hot morsels of Chicken.

Chicken 65 Recipe


Theory no.1:The story goes that an English traveller visiting Kerala in 1965 asked a chef to make this dish. The traveller expressed his contentment at the result and left, whereupon the bar staff tried the remainders, having never seen anything like it before. The result certainly was good and Chicken 65 was born, there being no other name for it.

Theory no.2:As legend has it, in all the country liquor bars, the favourite ‘food fight’ is: who can eat the maximum number of chillies? It is a symbol of machismo to be able to eat the most chilies. An enterprising hotelier capitalised on this and cooked up the dish Chicken 65, denoting that 65 chillies were used for every kilogram of chicken. Some chefs believe it is called so because of the 65 ingredients used in making it.

Theory no.3:It was the 65th. item on the menu of a restaurant at Palghat

4 years back inspired by fellow bloggers I made my first chicken 65. It was delicious. Over the years though I have refurbished my Chicken 65 recipe, bits from here, a little from there and slowly the dish started coming out as I expected it to. I shunned the red food color and the MSG(ajina moto), I adjusted the chilli when the kids wanted their share. Finally I can say I have a Chicken 65 that is almost perfect. People like it, the kids love their version, we love it. What more can I ask for ?