The last week of December saw a lot of friends in our home. Perfect time. Cold winters warmed by warmer friends. The house has slowly started feeling home as we share meals and swap stories. By the time I get around hosting all my dear friends I hope the house will feel like the old one and "more fun" as LS is wont to say. "Not saying that I don't like this house but the 123 AnyDrive was more fun", she declares.
Now this holiday season. there were friends we don't see that often and when we meet the first words that spill out are about the kids who have grown taller, shorter, bigger, lost teeth etc. There were also few friends whom we see more often and who see the kids at more close quarter to be astounded.
Now irrespective of who they are, I have noticed a repetitive trend in my nature in the days and even hours leading up to their visit. The same can be said of the husband-man. Only his ways of dealing with it is exact opposite of mine.
The husband-man believes in welcoming friends in his unshaven, PJ'ed best. Not only that, he thinks it is perfectly fine to have stacks of unpaid bills/papers/unnecessary stuff on the counter when friends are visiting. If the cleaning-lady has come in on a Thursday he refuses to understand the importance of scrubbing a sink just before the guests arrive on a cold Saturday.
"These are friends", he yells, "Friends I have known since XYZ, Kolkata, Bangalore, Honolulu, New Jersey (fill place of choice)".
"Ok, but how does that justify a dirty sink", I retort.
"It is NOT dirty. IT IS clean", he desperately points out.
"Agreed. It IS clean. But it is NOT cleaned 'before-guests-arrive-clean'. There needs to be scented candles on the bath counter and not a tube of hemorrhoid ointment," I counter.
"These are not guests. These are friends," he rolls his eyes, flaps his arms, behaves weird.
Given that the guy is pretty tidy and neat in his ways, it is beyond me how he does not get this. Sigh!! And it is only fair that I mention, surprisingly he is the one who does the major clean up and dish washing after the friends leave.
But after all these years he does not understand why on the morning of a house guest or even dinner guest's arrival, I shove everything junk visible around the house, in the closet ,and close it tight. Then I prop pillows and screech at the girls if they dare to nudge even one out of its defined space. I take out books which I last read about five years ago and then strategically place them on the side table (this has a good side effect as I then start re-reading forgotten books). I light candles, scrub the kitchen counter thrice and align the rug in family room every 3 minutes. If time permits I also take out the huge conch, Ma got from Andaman and which is stored away in the upper shelf of the entertainment center for safety, and place it on the console. Ta-Da.
I don't have fancy place settings and how I wish I could do that too.
"Ha, ha...if only they open your closet", the husband-man laughs deliriously watching me from the corner couch. I fear he might actually just ask them to do so.
"Ok enough. Remember to talk", I hiss.
No, no I am not insane and neither is the husband-man undergoing speech therapy. It is just that he believes that it is perfectly fine to make visiting guests watch "Myth Busters" or "NatGeo" in silent admiration or even take a nap when friends come a visiting. While I am forever trying to think of the most exciting story to keep them entertained, he always volunteers to put LS to bed (which is a kind thing to do) and only after an hour do we realize that he is the one who is actually snoring. "Ghumiye poreche," I tell the friends calmly and then wake him up and drag him down to participate in the late night adda.
"Gawd, they are my friends. NOT guests", he rolls his eyes exasperatedly. No one seems to mind really so he must have a point there.
And then he believes in serving solid robust food like pathar mangshor jhol, bhaat and boutique beer.
"Thai fish in Kola pata, all wussy-ussy fancy-pansy. I am not doing it" he declares. I plain ignore. If I have managed to get banana leaf from the Asian Store, and a recipe of a fragrant marinade off the internet, my guests better eat the Thai fish.
And they do. They do. No one even opens the closet.
This Thai Fish in Banana leaf is a new found recipe which I love. It started off with a recipe suggested by a friend here. To it I merged a recipe of Green Curry sauce I found from Jamie Oliver. The two recipes punched together made a beautiful green curry paste. From then on making the fish was a breeze. It was so simple that it worked well for a weeknight dinner and even when cooking for more guests. The green curry paste can be made a day ahead but I felt it lost a bit of punch on Day 3. Maybe freezing instead of refrigerating for longer use will work well.
A note of caution while making the paste, lightly fry the onion before adding to the blender. This will avoid the bitterness many times grinding onion brings around. Also I added the lime leaves later and not while making the paste. The first time that I ground the leaves along with other spices in the mixer, the paste had a faint bitter taste. So I snipped the lime leaves with a scissor and then added to the fish while marinating. This way the paste was fragrant and perfect.
I was lucky to get banana leaves in the frozen section of the Asian Market. If you don't, just use parchment or aluminum foil. I have done that too. If you have no access to galangal or fish sauce, I suggest don't get shy, still do the fish but substitute with ginger and soy sauce
Also I tried this dish with three kind of fish -- Salmon, Tilapia and a fish called Swai. It worked best with Swai and Tilapia which are very mild fish and absorbed the flavor of the marinade.
The fish - I used 3 fillet of swai, each fillet cut in 3 pieces
In a blender jar add the following
1 onion, peeled and chopped (saute onion and use if onion tends to get bitter on grinding)
2 fat cloves garlic
1 thumb-size piece galangal, peeled and chopped
1 tbsp coriander powder
handful of Thai Basil leaves
2 tbsp fish sauce
1 tsp Soy Sauce
2-4 fresh hot red Chilli
handful of fresh coriander leaves
2 tbsp Coconut Milk (the thick part)
juice of 1/2 lime
Make a smooth paste
Clean and place the fish pieces in a large bowl. Sprinkle salt. Put the marinade on the fish so that all the pieces are coated nicely with it. If you have extra marinade freeze for later use. Snip 4 small Kaffir lime leaves in small pieces and add to the marinated fish. In absence of lime lives use lime zest. Marinate fish for 30 mins.
Next take a square piece of banana leaf.
Put a fish piece in the center. Add some finely chopped chilli rounds. More lime leaf if you have plenty.
Fold the longer ends of the leaf over the fish. Then fold the shorter ends to form a packet.
Secure the packet with a toothpick.
Put the fish packets in a oven safe tray with the toothpick side down. Bake the fish at 350F for 20-25 mins. At the end of this, open the covering and check to see if fish is cooked through.
Serve with white rice accompanied with one more Thai curry like this one.
Thursday, January 31, 2013
Thursday, January 24, 2013
Chingri Dhan-Dhana-Dhan -- Pudina Dhaniya Shrimp
Once upon a time, years ago I used to make a chicken dish with coriander and call it Chicken Dhan Dhana Dhan. At that point I did not know much about cooking. The fact that oil separates from masala at some point of kashano was news to me. Instead I tried to shroud my insipid dishes under dazzling names. That the dishes were flop B-grade movies even with names like "Lal Badshah" was often forgotten amidst laughter over the names. Or people were polite and did not point out the fact blatantly.
Now when I think of Chicken Dhan-dhana-dhan, I have no recollection except for the name. It was green and had dhonepata but it was very different from my Dhonepata Chicken. But the name has stuck in the folds of my memory. Quirky names do that to me. I still remember the name a friend (with a penchant for coining funny names) from college had chosen for a prospective Bollywood movie. "Muhabbat ki Jhopri me Jhaarpit ki Raat" was her name for a Bolly blockbuster. Every time I think of that name, my lips curl up in a smile and I chuckle to myself.
<< Also Yogurt, Onion, Shrimp,Salt,Sugar and Oil which are not shown in the above picture >>
In every stage of life I guess there are names you find to laugh on. For my four year old, freshly introduced to potty humour, it is stuff like "Butt-er" or "Pippi" or even "Green Pea". For another friend it is "Gopi", and since he has drilled into my brain I cannot address a "Gopi" with straight face anymore.
Same is with strange, quirky food names. If the food and hence the name is unfamiliar territory it can be source of much entertainment. Like say "Bibimbap". When I hear "Bibimbap" all I can think of it as, is Raavana's 6th wife with a flared nostril and thick gold nose ring on it. "Kimchi" brings to mind a lot of tiny twittering school girls. "Chenchda" comes alive as a young boy in narrow trousers with long sideburns and hippi haircut
Yesterday on Facebook, I asked for dishes with weird, quirky nonsensical names. Needless to say I had a hilarious time reading what the commenters had to say. There were "Faggots" (a kind of meatball), "Dhop er Chop" (the real deal), "Spotted Dick", "Country Captain", "Baykla Bhajja", "Elo-jhelo", "Round Round Stop", "Moo Goo Gai Pan" and "Gambas pil pil". The name that stole the show for me was "Jil Jil Jigarthanda". I cannot wait for an opportunity to order it with a perfectly serious look. To say "Ek Ji Jil Jigarthanda dena" is a privilege I want to earn. With names like this I am sure the fish and chips eating Bard would never have dared to say "What is in a Name?". A lot of fun if you ask me.
Now back to today's dish which was built on the memory of the now lost "Chicken Dhan-Dhana-Dhan". It was also inspired by the "Pudina Dhaniya Chicken" and "Pepper Shrimp". The pepper in hot oil and also in the paste adds a very nice flavor layered on mint and cilantro. Chingri Dhan-Dhana-Dhan needs to be pronounced with the right inflection, a slight pause after the first "Dhan" and then "Dhana-Dhan" together with more speed. That is how you will get the right effect .With fresh coriander, green mint, and black peppercorns it will also a deadly combo, truly a dhan-dhana-dhan.
Go Try.And come tell me the weirdest food name that you know.
Also a quick recap of book I have read recently and loved
Room -- Emma Donoghue
Oleander Girl -- Chitra Banerjee Divakurani
Chingri Dhan Dhana Dhan
Prep
Add the following to the blender jar and make a smooth paste
Coriander Leaves -- 1 cup chopped
Mint leaves -- 1/2 cup chopped (If you don't have fresh, use the dried mint but use less of it)
Yogurt - 1/2 cup of thick yogurt
Garlic -- 4 fat clove
Ginger -- 1" peeled and chopped
Hot Indian green chilli -- 2
Whole Black Peppercorns -- 1 tbsp
This greenish paste can be stored for future use and as base for many other curries. But don't use it as paint.
Lightly fry a small onion till it is soft and pink. Remove, cool and make a paste.
Clean and de-vein shrimp or defrost if using frozen ones. Toss them with salt and let sit for 15-20 minutes. I had about 22 medium sized shrimps(not jumbo but the 20-25/lb frozen kind).
Start Cooking
Heat 2 tbsp Oil in a fry pan
Now to the oil add
1 tbsp ginger-garlic paste (more garlic than ginger)
1 tbsp fresh black pepper powder
When you get the nice aroma add
3 tbsp of the onion paste
Cook till oil separates. Now add the green masala paste. Add salt to taste, a tsp of sugar. Cook the masala paste till there is no raw smell. Now add little water(about 1/2 cup for gravy) and let the gravy simmer to a boil.
Adjust for salt and sugar at this point. Add juice of a quarter lime and a sprinkle of rock salt(beet noon) to add to the flavor.
Once you think gravy is almost ready add the shrimp and toss with the masala. The shrimp will cook fast and you are done as soon as the shrimp starts loses its raw coloring and looks white and orange. Do not cook the shrimp longer than necessary. The gravy will not be totally dry but will be clinging to the shrimps.
Serve with a pulao or rice.
Similar Recipes:
Pudina Dhaniya Chicken -- Chicken in Mint Coriander Sauce
Dhonepata Maach - Fish in Cilantro sauce
Chicken in Mint, Coriander and Coconut
Monday, January 21, 2013
Manisha's Lemon Pickle -- No oil and so good
Last week at Wegman's I chanced upon a bag of Meyer lemons. Now earlier I had no clue about these lemons and so they never caught my eye or fancy. However every other person I know in the blog world has posted something or the other about Meyer lemons in the recent past. So when I saw them at Wegman's I had to buy them even though they were going more expensive than my 5 for $1.00 lemons at Patel Brothers. But you know I told myself "these were no ordinary lemons and it is not every day that I get to see them", so I bought a bag of lemons.
Having no specific plan about them I used them as any other lemon. Which means I squeezed them on my black tea with honey, on BS's dal rice, on the Sunday mutton curry and even on the cucumber salad. They were full of juice, plump and overflowing. The skin was thin and smooth and the juice sweeter.
And then the weekend being very warm and sunny it struck me that I could use them in a bottle of Manisha's famous lemon pickle. Very excited at the prospect I shelved the plan for Monday. It was supposed to be sunny said my phone. Monday morning, being a holiday, I dunked 5 of the Meyer lemons and 2 of the regular lemons in water with the thought of making "an achaar". Since we love green chilli in our pickles I decided to add those too. LS was home with me and she stood beside me on a step stool helping me throughout.
Once the lemons were soaked, dried and cut in the manner Manisha had told us to, the clouds started gathering in the sky. The sun played a peek-a-boo and finally decided to call it day. It was only 11 in the morning. I panicked. How to sun my pickle ? I thought. The weather now showed "Snow" even on Wednesday. Being a novice pickle-er I did not want to take a risk.So, I thought I will go the stove-top way of pickle making which again Manisha had suggested in her post. "I will then sun the cooked pickle with whatever sun I get in the next few days", I told myself. Now she had warned that cooking on the stove top will not bring the same flavor that slow curing in 60 days of sun would. This would be like going to the tanning salon instead of the beaches of Hawaii.
Ah! whatever I told myself. I have Meyer lemons. I need a pickle. The sun I have no control on so I will take this route.
All of you do follow Manisha's Lemon pickle pictorial for the original taste. I have adjusted my measures because I saw the size of my lemon were smaller than hers and I used only 5 to her 6 large ones. I also increased the juice and reduced the salt since I was doing it on the stove and decide I did not need that much salt for curing.
After two hours of cooking on very low heat the chilli-lemon pickle tasted truly amazing. Did I tell you it does not have a drop of oil either ?
Here is how I did It
Wash 5 lemons and about 12 green chillies well and then dry them. They should be really, really dry.
Next cut the lemons the way Manisha has said. Slice of the edges to begin with. Since mine were smaller in size I first cut each lemon in half, then each half in two so that we have four quarters from a lemon. Each quarter wass then further divided in 3 or 4.
For the green chillies, I removed the stem and chopped in half.
Put the lemon pieces and green chillies in a glass jar. In my case I put them in a saucepan.
To it add the following
1/4th cup of sugar
1/8th cup of salt (Manisha suggests 1/2cup salt for 6 lemons. I had 5 but I could see mine were smaller in size and I was also doing it on the stove top so went with less to start)
2 heaped tbsp red chili powder(again Manisha uses 1/4th but I had green chilies so I put less)
1 tbsp Turmeric powder
Next make a spice powder by roasting the following
1 tsp Methi seeds
1 tsp Mustard seeds
1/4th tsp Hing
and then grinding to a powder.
Add this spice powder to the cut lemons.
Now juice two of the lemons and add this juice to cut lemons and green chilies.
In the original recipe you would have added all of this to the jar of lemons and then left it to sun. In my case I put the saucepan on low heat on the stove top. The lemons were cooked at very low heat for almost two hours. They released enough water and I cooked till the texture was something like the picture below. I then cooled and put it in a glass jar which I have left on the window ledge. At this point this lemon-chili pickle is edible and it really tasted awesome. Since I have not had the sunned version I cannot compare but it must surely be better.
Having no specific plan about them I used them as any other lemon. Which means I squeezed them on my black tea with honey, on BS's dal rice, on the Sunday mutton curry and even on the cucumber salad. They were full of juice, plump and overflowing. The skin was thin and smooth and the juice sweeter.
And then the weekend being very warm and sunny it struck me that I could use them in a bottle of Manisha's famous lemon pickle. Very excited at the prospect I shelved the plan for Monday. It was supposed to be sunny said my phone. Monday morning, being a holiday, I dunked 5 of the Meyer lemons and 2 of the regular lemons in water with the thought of making "an achaar". Since we love green chilli in our pickles I decided to add those too. LS was home with me and she stood beside me on a step stool helping me throughout.
Once the lemons were soaked, dried and cut in the manner Manisha had told us to, the clouds started gathering in the sky. The sun played a peek-a-boo and finally decided to call it day. It was only 11 in the morning. I panicked. How to sun my pickle ? I thought. The weather now showed "Snow" even on Wednesday. Being a novice pickle-er I did not want to take a risk.So, I thought I will go the stove-top way of pickle making which again Manisha had suggested in her post. "I will then sun the cooked pickle with whatever sun I get in the next few days", I told myself. Now she had warned that cooking on the stove top will not bring the same flavor that slow curing in 60 days of sun would. This would be like going to the tanning salon instead of the beaches of Hawaii.
Ah! whatever I told myself. I have Meyer lemons. I need a pickle. The sun I have no control on so I will take this route.
All of you do follow Manisha's Lemon pickle pictorial for the original taste. I have adjusted my measures because I saw the size of my lemon were smaller than hers and I used only 5 to her 6 large ones. I also increased the juice and reduced the salt since I was doing it on the stove and decide I did not need that much salt for curing.
After two hours of cooking on very low heat the chilli-lemon pickle tasted truly amazing. Did I tell you it does not have a drop of oil either ?
Here is how I did It
Wash 5 lemons and about 12 green chillies well and then dry them. They should be really, really dry.
Next cut the lemons the way Manisha has said. Slice of the edges to begin with. Since mine were smaller in size I first cut each lemon in half, then each half in two so that we have four quarters from a lemon. Each quarter wass then further divided in 3 or 4.
For the green chillies, I removed the stem and chopped in half.
Put the lemon pieces and green chillies in a glass jar. In my case I put them in a saucepan.
To it add the following
1/4th cup of sugar
1/8th cup of salt (Manisha suggests 1/2cup salt for 6 lemons. I had 5 but I could see mine were smaller in size and I was also doing it on the stove top so went with less to start)
2 heaped tbsp red chili powder(again Manisha uses 1/4th but I had green chilies so I put less)
1 tbsp Turmeric powder
Next make a spice powder by roasting the following
1 tsp Methi seeds
1 tsp Mustard seeds
1/4th tsp Hing
and then grinding to a powder.
Add this spice powder to the cut lemons.
Now juice two of the lemons and add this juice to cut lemons and green chilies.
In the original recipe you would have added all of this to the jar of lemons and then left it to sun. In my case I put the saucepan on low heat on the stove top. The lemons were cooked at very low heat for almost two hours. They released enough water and I cooked till the texture was something like the picture below. I then cooled and put it in a glass jar which I have left on the window ledge. At this point this lemon-chili pickle is edible and it really tasted awesome. Since I have not had the sunned version I cannot compare but it must surely be better.
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