January 30

As a child I had mostly seen my mom refer to one single cook book - Lila Mazumdar. It was like a bible to her. In those days, we didn't have either the internet or the luxury to plethora of cook books from the finest chefs around the world. Recipes were handed down the generations by the grandmas and moms and carried forward by their children. Maybe an occasional recipe exchange between the neighboring ladies, or a few recipe cutouts from the Sunday Supplementary section in the paper - but that was all. 'Gourmet' was a word unknown to most homechefs. For us gourmet dishes were what mom made on Sunday - like the finger licking mutton curry (Robibarer mangshor jhol) or the thick and flavorful lentil made with fish heads ( matha die muger daal) or the amazing assortment of pithe puli (steamed rice pancakes) during the winter days. We were happy with so little and it meant the world to us. 

While now we have access to amazing restaurants serving dishes from across the world but still when we have a home cooked meal, it feels as if this is what makes the heart truly happy. This is what belongs to our roots and what we grew up eating. the memory laden dishes seem far more surreal than an expensive five-star meal. Like today, when we had gone out to Barbeque Nation to celebrate a very special occasion on the work front - starting a brand new venture. We ate an assortment of food but nothing seemed like something I want to try again. Over the period I think BBQ Nation is just loosing its charm for me. Unless its mere quantity I am looking at, every time I go there I feel like - I am not going to visit this place anytime soon. And then again after months when I forget the experience and think about some money worthy buffet, BBQ Nation somehow features in that list and in a moment of weakness, I decide to dine there again. And the entire cycle keeps repeating all over again, me ending with a facepalm at the end.

So after all that when I come home and need some real comfort food to wash over the experience, I feel like making something very traditional , very soothing and which doesn't have any experimental touch.  The dish I am going to talk about today is one of them. Malai literally translates to cream. So malaikari or Malai curry is basically a dish which has a creamy base made usually with coconut milk. It is a velvety sweet curry, flavored with whole garam masala, green chilies and a dollop of ghee. Malaikari is mainly made with prawns or scampi. But I wanted to make a malaikari with one of the winter season favourites - the cauliflower. Cauliflowers taste the best during winters when they are harvested and thus making them into something more tantalizing was an effort worth taking. I also added some fresh paneer to the curry which took it a notch up and made the final outcome super dreamy.

And if you are still wondering which recipe I had as a reference - it was none other than Lila Majumdar's cook book! That's right, even when I have access to all the recipes across the internet, I still prefer to go back to a few recipes from these age old cook books, handed to me by my mom. 

• Fulkopi / Cauliflower - 1 medium sized, cut into florets
• Potato (Optional) - 2 medium, diced
• Fresh Paneer - 100 gm
• Dry Red Chilli - 3-4
• Ginger Paste -  1/2 tsp
• Onion Paste - 1 and 1/2 medium sized onion
• Manaka/ Raisin - 1/2 cup
• Cardamom- 3, bruised
• Cinnamon - 2" stick
• Clove - 2
• Red Chilli Powder
• Everest Shahi Garam Masala Powder* - a pinch
• Thick Coconut Milk
• Sugar - as per taste
• Salt - 1/2 tsp or as per taste
• Refined Oil - 
• Ghee

Equipment:

• Mixing Bowl
• Wok & Spatula
• Knife

Procedure 

1.  Start by frying the paneer. Make cubes from the paneer block. Heat oil in a pan and then toss in the paneer cubes. Fry till the sides are a little browned. Take the fried paneer out and put it in a bowl of warm water, till you are ready to use it.

Note: I used Amul fresh paneer here. If you are using frozen paneer cubes then go by the packet instructions.

2. Cut the Cauliflower into florets. In a deep bottomed vessel boil water with a pinch of salt and toss in the florets for about 2 minutes when the water is boiling. Take out the blanched cauliflower florets on a kitchen towel after 2 minutes. Now in the same pan as above, add a little more oil and fry the blanched florets till they start getting golden brown color and are almost 3/4th cooked. Take them out and keep them aside.

3. In the pan add 1 tsp of ghee and 2 tbsp of oil. Let it heat up. Once hot, add the cardamom, clove, cinnamon and dry red chilli. Once the spices are fragrant, add the onion paste and a pinch of salt. Fry the onions till for 2 minutes.

4.  Now add the ginger paste. Fry it till oil separates. You can add occasional splash of water if the masala starts sticking to the pan.

5. If you are using potatoes, you need to add them at this stage. Fold in with the onion paste and cook till the potatoes start getting soft. 

6. Now keep the flame at low, and add the thick coconut milk. Fold in.

Tip: If you do not have fresh coconut milk, you can make it by using coconut powder and full cream milk.

7.  Add the raisins/ manaka to the pan and fold in. Cook till the potatoes are cooked till core.

8. Add the fried cauliflowers and cook for about 5-7 minutes covered with lid. If you feel the gravy is becoming dry then you can add a little warm water.

9. Once the Cauliflower is cooked, add the paneer and a pinch of Everest Shahi Garam Masala and let the curry simmer for another 3-4 minutes. 

Switch off the flame. Drizzle a teaspoon of ghee on the curry and let it rest covered for 5 minutes before serving.

Tip: I recommend using this particular brand of garam masala for all Bengali recipes, as it gives the authentic flavor.

Note: Don't cook for too long after adding paneer, as it may become rubberish.

Enjoy it with flatbreads or rice. 

January 29

If you are bored with the regular preparations with potato and your taste buds, yearn for something different then you can make this yummy and quick Khatte aloo ki Subzi . I am not a huge potato lover, but even I fell in love with this all-potato dish, because of its perkiness. 

This tangy and spicy particular preparation pairs very well with any Indian flatbread (Chapati, Paratha etc. ) and also with sweet flatbreads like this Til Gud Paratha. This preparation typically is done with baby potatoes but if you don't happen to have them like me, then you can also use normal sized potatoes and cube them into required size. 

Check Out the DIY Background I made for this shoot.

• Amchur Powder - 1 tsp
• Coriander Powder - 2 tsp
• Cumin Powder - 1/2 tsp
• Red Chilli Powder -  1 tsp * (vary as per heat tolerance)
• Anardana Powder / Pomegranate seed powder - 1/2 tsp
• Salt - 1/2 tsp or as per taste

For Khatte Aloo

• Boiled Potato - 2 medium , cubed
• Curd/ Yoghurt- 1/2 cup
• Bay Leaf- 1
• Hing/ Asafoetida  - 1/4 tsp
• Ghee / Clarified Butter - 2 tsp
• Spice Mix - 
• Refined Oil - 1 tsp + as required for cooking
• Coriander Leaves Paste (Optional) - 1 tsp

For Garnish:

• Dry Roasted White Sesame - 1/2 tsp
• Bird's Eye Chilli (Optional) - 3-4, chopped

Equipment:

• Mixing Bowl
• Skillet & Spatula
• Knife

Procedure 

1.  Warm a skillet and add the Sesame to it.  Roast it till it starts turning golden. Keep aside the roasted sesame in a bowl.

2. Boil the potatoes with skin on. With the help of a fork pierce the surface at few places, it will help the potatoes cook properly. Once boiled take off the skin and cube them. Let the potatoes cool down to room temperature.

3. While the potatoes cool down, make the spice mix. In a bowl take all the ingredients mentioned under spice mix and mix well.

Note: If you do not have anardana powder, then go ahead with the rest of the ingredients for the spice mix. 

4. Take a skillet and 1 tsp oil. Once the oil is heated, fry the cubed potatoes for 2 minutes.

Note: The potatoes will soft at this point, so take care when you turn them in the skillet.

5. Now take the potatoes out in a mixing bowl. Add the spice mix to the potatoes and 1 tsp of oil. Toss the potatoes and shake making sure potatoes are nicely dredged with the spice mix and oil. Let this rest for 30 minutes to an hour.

6. Prepare the yoghurt mixture now. Take the yoghurt in a bowl and whisk it uniformly. To that add the coriander leaves paste. 

Tip: You can also use a spoonful of coriander chutney instead of coriander paste.

Note: It is optional to add coriander paste, but it adds a nice flavor to the dish. Just grind a cup of coriander leaves with green chilies and 1/2 tsp of lemon juice to prepare the paste. 

7. Take a skillet and add oil + ghee to it. Once oil is hot, toss in the the bay leaf and the hing. Let it be fragrant.

8. Now switch off the heat and add the yoghurt mixture prepared in step 6. Fold in. 

Tip: To prevent the yoghurt from curdling always add it after switching off the heat. Also adding a pinch of cornflour powder to the yoghurt, prevents curdling.

9. Switch on the heat to medium, and cook the yoghurt mixture for a minute. Now add the spice coated potatoes to the skillet and fold in.

10. Cook for 1- 2 minutes, adjust the salt level and then switch off the flame. Put the lid on, and let the potatoes soak up the heat inside the skillet.

Tip: If you want a tangy-sweet taste, you can add some sugar also at this stage and cook for 1-2 minutes.

Garnish with a generous sprinkle of toasted sesame seeds, they will add some nuttiness to the dish. Serve it with your choice of Indian flatbreads.

Check Out the DIY Background I made for this shoot.

 

January 23

2020 took a few preparations to an iconic level - dalgona coffee, babka, focaccia bread, popscicles, yoghurt cups, galette and many more such dishes which was erstwhile limited to the kitchens of specific regions, now was being made across the households globally, especially India. Homechefs brought restaurant home. I was always late to jump on the bandwagon of the food trends and thus I think when I am posting this galette recipe, half of the globe is already far more expert in making the same. Nonetheless still I feel like sharing this with you as its not the usual sweet filling galette, but a savory one.

Galette is a flat round cake of pastry often topped with fruit. Pie and Galette are both  baked desserts, wrapped in crust and filled with sweetness. A pie is a sweet or savory dish with a crust and a filling. Now, the term galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry or bread dough, like a pizza and filled with fruit that is baked on a baking sheet. Galettes usually offer a better ratio of crust to filling than pie. Galette are probably the happy go lucky French cousin of the American pie. 

The trend for 2020 has been all about sweet filled galettes like - blueberry, apple etc. But with a savoury filling inside the galettes can also be had for a light supper dish. Since I am not much of a sweet lover, so when I wanted to make a galette it had to be a savory one. The one I made was with chicken and seasonal vegetables like corn and broccoli. If you want to make a vegetarian version of it, just skip the chicken and rest remains same. You can even substitute chicken with things like Paneer or more vegetables. Filling options for savory galettes are just about endless.

Personally I liked a galette better than the pizza, because its so flaky, buttery, smooth in texture and with much more filling inside to enjoy than a standard pizza. I am a filling loving person, so I don't like to go frugal with the filling. Hence a galette is always a good choice. Check out the recipe below, I am sure this would be a welcome change to all the pizza lovers.

• Chicken breast -  2
• Garlic Clove - 4-5 , thinly sliced
• Large Onion - 1/2 , diced
• Broccoli heads - 3/4 cup
• Sweet Corn Kernels - 3/4 cup
• Olive Oil - 1 tbsp + as needed
• Butter - 1/2 tsp
• Cheese ( of your choice) - 1/2 cup + a little amount for grating on top
• Fresh Rosemary Sprig- 3 to 4
• Fresh Thyme Sprig - 3 to 4

For Brushing & Garnish

• Fresh Cream - 3-4 Tbsp
• Roasted white sesame - 2 tsp or as needed ( dry roast the sesame on a skillet till fragrant)

Equipment:

• Mixing Bowl
• Measuring cups and spoons
• Rolling Pin and worktop
• Skillet & Spatula
• Oven
• Baking dish
• Parchment paper

Procedure 

Making the Pastry

Remember for pastry everything needs to be super COLD!

1.  Start with the pastry first, preferably the day before you plan to make the galette. Measure the wheat, flour and salt, sift in and mix them. Then stow them in the freezer/ refrigerator for 5 minutes. 

Note: You can make an all four galette as well. Just use 1 1/4 cup of flour instead of a mixture of wheat and flour.

2. You should have the butter cut into small pieces and stored in the freezer for as long as you can, even 2-3 days is fine. 

3. Now take out the bowl with flour and to it add the pieces of cold butter. Using a pastry cutter cut in the chunked butter or use your hands to work the butter unto the flour mixture until it gains a sandy/pebbly appearance. There would be little bits of butter in the mixture which is completely fine as it helps in making a flaky pastry.

Tip: If you feel the butter is melting, stow the bowl again in the refrigerator for 5 minutes and continue with next steps

4. Chop the Rosemary and thyme into very small size and add to this mixture.

5. Add the yoghurt and mix it with the flour mixture with soft hands.

6. Freeze your water in the freezer for 10 minutes and then to it stir in the Apple cider vinegar. 

7. Add this water into the pastry mixture 1 spoon at a time. Gently mix with your hands or a spatula until the dough just clumps together.

8. Now take a cling wrap or an air tight container and stow the dough in the fridge till you work on the filling, or preferably overnight.

Making the Filling 

1. Marinate the chicken breast with salt, red chilli powder, lime juice and cracked black pepper for about 30 minutes to 1 hour.

2. Cut the ends of the broccoli and cut it into pieces. Put a pot of water to boil and add a pinch of salt. Now add the broccoli florets into the boiling water. Add the raw kernels of sweetcorn also to the water. Blanch covered for 3 or 4 minutes - just until the broccoli is bright green and has started to soften a bit. Now transfer them to a colander and drain under running water. Set aside.

3. Add oil and heat a frying pan. when the oil is hot add the chicken breasts in a single layer. Cook on a medium heat and turn after the lower part has started to brown. Cook until the chicken is done.

4. Now add the onions and garlic into the pan. Throw in the thyme and rosemary sprig. Also add 1/2 tsp butter, a little salt and 1 tsp of cracked black pepper. Cook till the onions are a little soft. 

5. Now add the blanched corn into the pan and toss. Cook until corn gets some colour but still has a little bite. 

6. Now add the broccoli and toss for a couple of minutes. take the pan off the flame and take out the chicken. Shred the chicken and keep aside.

7. Now put the pan back on the heat and add the shredded chicken back.    Give it a final toss and adjust the seasoning. The filling is now ready.

Assembling & Baking

1. Preheat oven to 220 degree C or microwave (convection mode) 200 degree C.

2. If you are stowing the dough in the refrigerator overnight then you need to thaw the dough for at least an hour or two before you make the galette.

3. Roll the dough into an 11 to 12 inch rough circle. Place the parchment paper on the baking tray. rub a little butter on the surface of the paper and place the rolled out dough on the paper carefully.

4. Now grate the cheese in the center of the circle and leave a 2 inch border all along the circle. 

Note: I used cheddar cheese for this recipe. You can use a combination of cheddar and mozzarella too. Or you can just use ricotta cheese too.

5. Now pile the chicken, broccoli, corn filling on top of the pastry. Drape sprigs of thyme and some chopped rosemary over the top of the pile.  Gently brush or spray the top with a little bit of olive oil. Grate some more cheese on the top if you are a cheese lover!

Tip: You can can avoid a soggy crust by dusting the galette dough with semolina flour or breadcrumbs before adding the filling. Though this is more applicable when you are baking a sweet galette.

6. From one end start folding the border of the pastry into pleats as big as you like (refer to picture)

7. Now brush the folded edges with fresh cream generously. 

Tip: You can also substitute fresh cream with eggwash (1 egg beaten with 1 Tbsp water). 

8. Now sprinkle the folded edges with roasted sesame. The sesame will stick to the cream.

9. Sprinkle a little salt on top of the filling.

10. Bake in the pre heated oven at 220 degree C in oven or 200 degree C in microwave (convection mode) for 30-40 minutes until the pastry is golden brown and the filling has taken on a roasted appearance. Around 25 minutes start checking for the doneness of the top at every 3-4 minutes. 

Serving

Remove the galette from the oven and let it cool down a bit before transferring it on the serving plate.