Curries & Stories: August 2021

30 August

I have always been a huge fan of baked or roasted vegetables and seafood. Roasting is such a healthy and delicious way to prepare your vegetables. The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. The result is a sweet, nutty, toasty flavor. And moreover they are easy to make. It practically cooks on its own! And that's why they are the perfect things for a weeknight dinner when you don't need to spend too much time in the kitchen.

These aubergines will be melt in the mouth soft with a crispy caramelized texture somewhat similar to the Bengali Begun Bhaja but a little more healthy counterpart. For the seasoning sauce you can practically use anything you love. I have made this using the Buldak sauce left over from some Korean ramen packet. But if you don't have Buldak sauce available, then just go for the traditional Chinese sauce mix with honey, soya sauce and garlic and it still tastes amazing like hell! I had this roasted aubergine with steamed rice and moong daal the same way we Bengalis consume Begun bhaja. But if you want you can have them with any side of your choice. It pairs up well with pretty much any sides.

Tips for making good roasted vegetables:

Slice veggies evenly to ensure even cooking
Don't skimp on the Oil - Oil helps the vegetables cook more evenly and crisp. It also adds a rich flavor that makes roasted vegetables irresistible.
Don't over crowd the baking sheet - allow everything to sit in a single layer. Crowding will make the vegetables steam instead of roast, and that’s the opposite of what we want.
Season well - Be very generous with the seasoning, that's what is going to add all the beautiful taste and flavor
Perfect Temperature - 200 degree Celsius / 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. It does vary based on the water content in the vegetable. Vegetables with more water content needs higher temperature. But when in doubt, go for 200C/400F.
Prefer cooking without Parchment paper - While parchment paper helps in easy cleaning of the sheet pan, but it prevents even roasting. So it is always recommended to use the sheet pan without the parchment paper

Preparation Time: 10 minutes

Baking Time : 30- 40 minutes

Serves - 1 adult

Ingredients :

Aubergine - 1 big
Soya Sauce- 2 tsp
Fish Sauce - 1/2 tsp
Ground Black pepper - 1/2 tsp
Honey - 2 tbsp
Powdered Sugar - 1 tsp
Bird's eye chilli/ red chilli - 2 finely chopped
Garlic cloves - 5, finely pounded
Salt - for taste
Sesame Oil / Cooking Oil - 3 tbsp

Garnish:

Roasted sesame - 1 tsp
Garlic Chives - 2 tsp , chopped finely

Equipment:

Baking Sheet
Knife

Method

1. Preheat your oven to 200C/400F and line a baking tray with parchment paper.

2. Slice the aubergine in half, lengthwise with its stalk. With a sharp paring knife and make long cuts down the length of the aubergine. Take care not to slice through the skin. Repeat with perpendicular cuts to form cubes.

Note: It’s the same way one scores a mango. For visual reference check the images.

3. To make the sauce, take a small bowl, mix the honey, soya sauce, fish sauce, salt, ground black pepper, pounded garlic cloves, chopped red chilli and sesame oil.

Score the Aubergine and apply the sauce generously

4. Now place the aubergines in a baking dish (if required line it with a parchment paper), skin side down. Brush both sides of the aubergine generously with the sauce. Make sure the sauce gets into all the cuts.

Tip 1: If you have time, preheat just the sheet pan in the oven. Adding the oil-coated vegetables to the hot pan will create an exterior that's crisp and caramelized.

Tip 2: I like to add some additional vegetables on the sides while roasting the aubergines. This time I added potatoes and garlic , you can add anything of your choice. Drizzle them with the same sauce.

5. Roast the aubergines for 30 to 40 minutes depending upon the size of the aubergine. Keep checking after 30 minutes for doneness.

6. Remove the aubergines from the oven. Garnish it with toasted sesame seeds and garlic chives.

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25 August

From past two days there is not even a single rain cloud to be seen in the sky. Instead it is replaced by fluffy white clouds, autumn like azure skies with air like cider. It seems too early for autumn to arrive but still the atmosphere feels like its Dura Pooja already.

The weather outside really influences my mood. With such a bright an chirpy day, I went into a home cleaning mode even in the mid of a work week. I reorganized a few to do things, got a few pending items out of the way, had an extended workout session and I am feeling cheery even without a specific reason. And now it is a challenge to focus on the office work, because this weather makes me feel like its the holidays and I need to spend the entire day reading some good book lying on my bed. Well only two more day to weekend and this time I promised myself I am going to just lie there doing absolutely nothing the whole weekend ( I know it sounds practically impossible but I will still try to convince myself).

In the meantime, I am again feeling the Blahs for Instagram. This time I could at least keep the tempo for 3 continuous weeks. I hurdled to post at least 3 posts each week with countless engagements on peoples post but now I feel like not even logging in to see what's happening in the Instagram world. Seriously it becomes so tiring at times, I don't know how people keep up with the momentum of posting every single day! So after a 5 day break I am again trying to get back on the grind.

The recipe I am posting today was first made on a very experimental basis just like many of my dishes. But it turned out really well. So I tried it a few more times with minor variations and every time it was just amazing.

Xacuti (pronounced “Sha-kuti”) is a classic curry which originated in Goa, India, with complex spicing, including roasted white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as chacuti in Portuguese. It is always a good idea to prepare the spice mix fresh at home. But the good news is that there are a few brands which makes this spice mix as good as home made. One such brand is El the cook. They bring you this essential paste in a traditional stone ground powder, and best thing is its absolutely preservative free.

When they sent over this masala, I wanted to make something which was not very standard in the world of Xacuti. Initially I wanted to make it with crabs, as the aroma of roasted coconut pairs wonderfully with coastal seafood. But then got a better idea of making Meatball xacuti. I had been craving for some mutton meatballs for a while and this was the perfect opportunity to get the best of both worlds.

This is an easy peasy delicious recipe because the readymade masala takes most of the hardwork out of this. Making the meatball is a little work of patience but that's all in it. Check out the recipe below.

Preparation Time: 30 minutes

Cooking Time : 20 minutes

Serves - 4 adults

Ingredients :

For Meatballs:

Mutton Mince - 500 gm
Chopped Onions - 1/2 cup
Chopped green chilies - 2 tsp
Xacuti Masala - 2 tbsp (heaped)
Salt as per taste
Oil - for shaping the balls & frying

For Gravy:

Onion - 1 big, cut into big pieces and all layers separated
Dry red chilli - 2
Coconut - 4 to 5 medium pieces
Garlic - 4-5 pods
Ginger - 2 inch, cut into pieces (skin on)
Xacuti Masala - 3 tbsp
Warm Water / Mutton stock - 2 cups
Salt as per taste
Oil - 2 tbsp

Equipment:

Flat tawa
Wok
Mixing bowl
Mixer grinder

Method

Recipe Video:

For Meatballs:

1. In a mixing bowl take the mince mutton. Add 2 heaped tea spoons of the xacuti masala.

2. Add salt, chopped onions, chopped green chilies and knead the mince nicely to bring everything together.

3. Now in a mixer grinder, pulse the mince mixture for 30 seconds. The mixture should be coarsely ground.

4. Now take oil in your hands, take small portions from the mixture and shape them into balls. Size can be that of a golf ball.

5. Now heat a kadai and add enough oil to fry the meatballs. When the oil is hot, add the balls in small batches and fry till the surface is little browned. Keep aside.

For Gravy:

1. In a flat non stick tawa, dry roast onions, dried red chilli, ginger pieces, garlic and coconut pieces for about 5 - 8 minutes on medium flame till the onion looks a little wilted and the coconuts emit a nice aroma. Keep stirring every 2 seconds so that they don't burn. A little char is what we want on all the ingredients. Cool it before transferring to a mixer grinder.

Tip: Spread out the onion pieces in a single layer for uniform roasting

2. Now in a mixer grinder, add all the dry roasted ingredients, add 1 tbsp of water and pulse it to a nice thick paste. Keep this aside.

3. In a bowl take 3 heaped tsp of xacuti masala. Add 2 tsp of warm mutton stock or warm water and create a masala paste.

4. Heat oil in a deep wok. When the oil is hot add the masala prepared in Step 2. Sauté the masala till oil separates.

5. Add the xacuti masala slurry to the wok. Now sauté for about 4-5 minutes.

6. Add about 1.5 cups of warm water or mutton stock and mix well. Adjust the seasoning.

7. Now add the fried meatballs slowly into this gravy. Let it simmer for about 9-10 minutes till the gravy thickens a little.

Garnish it with fresh coriander leaves and serve hot. This pairs well with Indian flatbreads or pulao.

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18 August

When I made the beetroot sorbet, I loved the flavors so much that I wanted to use the same flavors to make more frozen desserts. Making Granita was on my mind for quite sometime now after watching the contestant of Masterchef Australia spinning up beautiful Granitas day in and day out. Among all types of frozen dessert Granita looked the easiest to make.

Our heart craves nothing more than refreshing icy snacks in summer. Irrespective of the age, we all love popsicles, ice cream, gelatos and other frozen treats. Granita is a recent addition to the global list of frozen desserts. The cooking shows are now responsible for bringing many local recipes on the global stage. Granita is the Italian version of shaved ice but with a little twist. The texture of granita usually ranges from slushies to sorbets.

The fun part in making a granita is, even if they melt when you take it out of the freezer, you can repeat the scraping process, and it will return back to the crystalline form. So you basically cannot go wrong with a granita ever !

You might have tried out many fruity flavors of granita, but trust me this beetroot rose Granita is a unique flavor you are going to love. Especially the floral rosy essence and the vibrant red color was definitely a hit at least in my home. This is such an easy recipe that even your kids can make it themselves with a little help. So try it once and let me know.

Preparation Time: 15 minutes

Cooking Time : 15 minutes

Freezing Time: 3-4 hours

Ingredients :

Beetroot - 1 big (washed, peeled and cubed) about 1 cup pulp
Rose water - 2 tsp
Sugar - 1/2 cup
Water - 2 cup
Lemon - 1/2

Equipment:

Fruit Juice Strainer
Mixer Grinder
Pan
Freezer Safe tray
Fork

Method

1. Puree the beetroot cubes with water till you get a smoothie like consistency. Now strain the mixture to remove all the coarse particles. This will ensure a smooth texture in the sorbet.

2. On medium heat combine the beetroot purée and sugar in a pan. Keep stirring often as it comes to a rolling boil. Continue boiling till the raw smell is gone.

3. You might see a lot of foam forming on the top as the purée boils, skim it with a spoon as they form. Finally you will get the clear liquid only.

4. Now allow the purée to come to room temperature. Add the rose water and the lemon juice. Stir well.

Tip: Lemon juice will enhance the taste

5. Pour the fruit purée into a shallow pan for freezing. Granita freezes faster in a metal pan so use any metal tray or even a metal plate would work. Now freeze the mixture for about 30-40 minutes till the top and sides start to freeze.

6. Now take the tray out and scrape the partially frozen granita roughly with the fork to break any large chunks. Freeze for another 30 minutes and then scrape with a fork again.

7. Repeat this steps every 30 minute for 3-4 hours until the mixture gets the texture of crushed ice.

You can enjoy the granita as is or you can add a dollop of frozen granita on breakfast yoghurt or any other innovative ways you can come up with.

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15 August

Freedom is nothing but a chance to be better

Wishing you all a very happy 75th Independence day.

Today is a non recipe post. And apologies in advance for not writing about a happy thing today. While we are all celebrating Independence day with several get togethers, functions and celebrations even amidst pandemic, it pains to see that few people never realize the true essence of having a independent free world to live in. They just seek fulfilment in superficial celebrations while in the core of their heart they are still very regressive in their thoughts. Especially in treatment towards animals. The more human race has becomes advanced, it seems the less they feel empathy towards beings which are not as fortunate as them to have a shelter on their heads and food on their plate everyday. Instead of helping the animals out in the cold on the streets wit whatever they can, they are putting all their efforts in driving them away from having some shelter or even killing them just because they seeked a little shelter and food. Some thing as trivial as " the stray animal is sitting near my scooter" makes them come to the conclusion that "the stray should be packed in a bag and left outside the city limits". This is not a fictitious example, this is right now happening in front of me. It will sound most inhumane to all animal lovers, but I really cant fathom how it doesn't even stir a tiny chord of empathy in people who suggest such kind of things. Humanity is dead for them and still they are seen in the front seats celebrating Indian Independence Day. If this is what independence means, we should have been still under the British rule or any foreign rule for that matter who are still more empathetic towards the strays in their countries. We were better a hundred years ago, when human still believed and cared towards coexistence between animals and humans. The world we are in today is really grim. And probably that is why even nature is taking a revenge though deadly diseases like Covid. Nature definitely has the power to reclaim what is originally its own. As humans if we do not change ourselves soon, we may as well get ready for an unending series of pandemic situations in the future. There might still be hope, if we as parents do not try to cloud over the organic thoughts of our children. Let us help them create a more sustainable world, where basic rights of all beings are respected.

This independence day let us free ourselves from showing inhuman behavior towards animals. Lets pledge to create a world of compassion for all less privileged beings. Let's build a better tomorrow for our kids and help them learn to show love beyond just oneself.

Echoing the famous quote by Swami Vivekananda "Jibe prem kore jei jon sei jon sebiche iswar" which means "Those who love all beings on this earth are truly serving the Almighty ''.

Jai Hind!

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8 August

The last week ended on a little melancholous note, we bid a final adieu to a close friend who has now become a star in the sky. I didn't mention about this earlier as we were a all quite shaken from the suddenness of the news. A beautiful soul gone too soon but now in hindsight I feel, we will always cherish her as a wonderful person who really was elemental in bringing together some strangers and making us the best buddies before she went. She is now living in a much more peaceful zone and I wish her all the happiness. The day that followed also came with a glitch. I pulled a muscle along my rib line and it is not a very pleasant thing to live with the painful feeling from last couple of days. I direly needed something to sooth my nerves and feel a little better. The tisane I had recently got came to the rescue in a heroic manner I must say.

Herbal teas—less commonly but more properly called tisanes —are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. They are infusions made from leaves, bark, roots, berries, seeds, and spices. Common tisanes include mint, chamomile, verbena, and rooibos. White, green, oolong, black teas come from the leaves of the Camellia sinensis plant, which has caffeine. Interestingly on the other hand, tisanes, steep parts of other plants in water to produce a flavored, hot drink, and most are caffeine-free.

Now Herbal tea is not something which has suddenly come into existence due to elevated sense of health consciousness now a days. It existed in several forms in old times as well. References of Herbal teas can be found in famous fictions as well. For an example, if you have read Agatha Christie’s novels then you will undoubtedly know the famous Belgian private detective Hercule Poirot is! He is a highly intelligent person with an amazing understanding of the criminal mind. As per the author, Hercule was not a lover of traditional tea, but preferred to drink the herbal variety. His favorite was chamomile based which allowed him to relax and would let his little grey cells work for him.

I think this is where I resonate with Hercule! No seriously. I have had the luxury of tasting different tea blends especially in the past few years, courtesy to one of my close friend. And I can undoubtedly say that Chamomile tea has been a constant favorite tisane after a rose tea blend. I love the soothing aroma. It has in real a nerve calming effect.

So when Glenberg Organics asked me to sample any tisane form their wonderful range I didn't take a while to decide my favorite pick - the Natures Classic. By the way this is not a sponsored post so I do mean every word of praise I am about to pen down. It has Chamomile, hibiscus, rose and lavender that has anti inflammatory characteristics and helps in having a healthy gut. It comes in a pretty 25 gm jar and will soon become your jar of happiness. When I got it first I was a little skeptic to be honest, as not all tisane experience has been good for me. But the first time I made it and took in the beautiful soothing aroma, I was happy with the product. After the taste test I can give it a good thumbs up for creating a light and lovely blend. It is a little pricy but every penny is worth the tea experience that you are going to have! The Glenberg Organics tisanes are easily available in Amazon. You can also checkout their Instagram page for more updates.

This is one of my most favorite shoots in recent time so this blog post is going to have a lot many photos than usual. Actually tea is something where only photos should speak and we should just sit back and enjoy each frame.

There are a lot of firsts in this shoot - first experience of shooting a floral frame, first professional photoshoot for a tea brand, first time did the moody editing in lightroom (and totally loved it), first time had a wonderful tisane and many more such small firsts. I have recently started maintaining a journal to pen down daily learnings. I call it "Lets upgrade myself" and the objective is that by the time the year ends I would make myself a better version of myself on many aspects than I was a year ago. Some of these firsts would definitely find a place in that journal. And all those who are reading my blog right now, believe me however lame it may sound to keep a journal, when you read back all your doings and achievements at the end of the year, it doesn't sound lame anymore, you can actually see how much you grew in a year. I really didn't have any faith in journaling before but during lockdown I started a random journal just to have some peace of mind and now when I read about all those snippets it makes me relive all those moments lost in time. Give it a try sometime and you wont regret.

There is really no elaborate process to this tea. But still I recommend a few ways to make it. The first process is with pure tisane steeped in water. And the second process is tisane with a mix of CTC tea to give it more body and a little tea-ness. The second way is my favorite. Do check out both and let me know which one you like better.

Standard Process

Preparation Time : 5 minutes

Steeping Time : 4 - 5 minutes

Temperature : 90 Degrees

Ingredients :

Glenberg Organic Natures Classic - 1/4 tsp or 2 gm
Honey - as per taste
Water - 200 ml

Equipment:

Milk Pan
Strainer

Procedure:

1. Take a pan with 200 ml water and let it heat to 90 Degrees.

2. Now add 2 gm of Natures Classic tea

3. Let it steep for 4-5 minutes for the flavors to come out.

4. Pour honey in your tea cup. Now strain the steeped tea in the cup, give it a stir and enjoy!

Note: You can enjoy the tea without any sweetener as well.

My Favorite Process

I like this process better because it gives the goodness of both a real tea and a tisane. And especially if you like a little color in your tea then this is the best way to go.

Preparation Time : 3 minutes

Steeping Time : 2 - 3 minutes

Temperature : 100 Degrees

Ingredients :

Glenberg Organic Natures Classic - 1/4 tsp or 2 gm
Any CTC Tea - 1 tsp ( I prefer Society Tea)
Honey - as per taste
Water - 200 ml

Equipment:

Milk Pan
Strainer

Procedure:

1. Heat 200 ml water in a pot till it comes to a boil.

2. Add CTC tea and let it boil for about a minute.

3. Add 2 gm of Natures Classic tea and switch off the flame.

4. Let it steep for about 3 minutes

5. Pour honey in your tea cup. Now strain the steeped tea in the cup, give it a stir and enjoy!

Note: You can enjoy the tea without any sweetener as well.

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5 August

When I zeroed in on the home to buy, the major differentiator was the panoramic view from the balcony in this apartment. I remember we didn't have any proper plan to get a house back then. It was just on an exploratory mode we had went out one day to take a look at a much advertised housing complex near to my then home. It was rainy season and we didn't want to wander far to check out properties.

The place which we had gone to see seemed like a bummer because of the room sizes. The room sizes were miniscule and they had balconies in the size of a small TT court. The view was still nice as it had a hill view. But we knew the rooms wont do. Plus the amenities they offered were too much, some of which I would never have even time to experience - my mom had observed looking at my busy schedule then. I agreed whole heartedly to that point. What would I do with a gazebo or a 20 feet swimming pool or a 50 seater theater when I barely managed to enjoy my balcony. So after viewing and rejecting that property we were about to head home when I remembered I had seen the mention of another property by a sister concern company of the same builder. A few calls here and there and we got the address of the site.

The very first sight of the new building had tipped the scales - there were huge mango trees welcoming us to the entrance. In a city full of concrete jungle it was a sight for the sore eyes! When we looked out of the balcony into the vast spread of Mango Orchard behind the property, it was already a done deal. My heart and soul was already part of this apartment and it was just a matter of legalities. I didn't even care the climb of 10 floors without lift multiple times just to take a look at the abode which I wanted to claim as mine. So that was how this part of the world became mine. But a year into staying here I had kind of forgotten the reason I liked this place so much in the first place - the view of the hills form the balcony and how beautiful it got during the rains. But during the lockdown when the views transformed as the monsoon ushered in I was spell bound. Billow masses of rain clouds would cover the hills before me, strings of rainbows would remind me of all the fairytales I had heard as a kid, the rustle of wind in the Mango orchard below and the croaking of frogs as it rained - I had forgotten what it felt like to be one with nature for the longest time. I know this view and hills wont last for long but till the time its there it feels like a piece of paradise to me. My own undisturbed corner of the world where I feel creativity even just staring out of the window.

During one of these rain laden evening I was sipping on a warm chamomile tea and enjoying the rains. There was a fresh batch of wheat cookies right out of the oven which made the evening even more pleasant. I want to share the same recipe with you today. This is adapted from Manali's recipe of Atta cookies. They are so simple to make that I feel I need to make them more often now. Check out the recipe below and let me know if you try it out.

Preparation Time : 10 minutes

Resting Time : 15 minutes

Baking Time: 15-18 minutes

Serves : 24 cookies approx.

Ingredients :

Whole Wheat Flour (Atta)- 1.5 cup
Jaggery Powder - 1/2 cup
Baking Powder - 1/2 tsp
Cinnamon Powder - 1/4 tsp
Cardamom Powder - 1/4th tsp
Milk - 3 tbsp + more if needed
Ghee - 1/2 cup
Salt - a pinch

Equipment:

Whisk
Mixing Bowls
Strainer
Fork
Oven
Baking Tray
Cookie cutter (Optional)

Procedure:

1. Pre-heat oven to 200 degree Celsius.

2. In a large mixing bowl mix together whole wheat flour (atta), baking powder, cinnamon powder and salt. Using a whisk combine everything together.

Tip: Sift the flour through strainer to avoid any lumps.

3. Take another mixing bowl. Sift the powdered jaggery to avoid big lumps.

4. Now add ghee (clarified butter) to the jaggery and mix well. It will become aerated and fluffy after you whisk it for a while.

5. Now add the milk and combine it nicely with the jaggery and ghee mixture.

6. Now add this wet mix into the dry flour mix. Using hands or a stand mixture, combine everything together to form a dough. If the dough is too crumbly then add a little milk as needed.

7. Cover and rest for 15 minutes.

8. Now roll out the dough with a roller and using a cookie cutter cut 2 inch diameter and about 1/4th of an inch thick circles.

9. Line a baking tray with parchment paper. Transfer the cookies to the sheet keeping a little distance between each.

10. Now with a fork pierce the top to give it a basic design

11. Bake for about 15 to 18 minutes until you start getting that nice brown color on the cookies. Bake it some more if you like it more crisp but make sure you don't burn them.

12. Let the cookies cool on a wire rack before transferring them into a storage box.

Enjoy them with tea or just like that. Remember they might feel a little filling to some folks.