• Home
  • Recipes
    • Vegetarian
    • Seafood
    • Snacks
    • Chicken
    • Mutton
    • Egg
    • Roti & Parathas
    • Dessert
    • Sides
    • Soups
    • Salad & Bowls
    • Rice
    • Daal
    • Bakes
    • Roasted
    • Beverages
    • Sauces, Spices & Curry Base
    • Chutney & Dips
    • Festive Recipes
  • Cuisine
    • Bengali
    • Maharashtrian
    • Rajasthan
    • Punjab
    • Chennai
    • Andhra
    • Mangalore
    • Mughlai
    • Kashmiri
    • Chinese
    • Singapore
    • Mexican
    • Continental
    • Italian
    • French
    • American
    • Thai
    • Bangladeshi
    • Arab & Persia
    • North East
  • Meal Type
    • Breakfast
    • Lunch
    • Dinner
    • Snacks
    • Dessert
    • Appetizer
    • Accompaniments
  • How To
    • Preservation Techniques
  • Travel
    • East India
    • West India
    • North India
    • South India
    • Asia
    • America
  • Lifestyle
    • Craft & Creation
    • Experiences
  • Musing
  • Contact
  • Bengali Blogs

Curries & Stories

pinterest facebook twitter instagram tumblr linkedin

If there is a most frequented weekend for us it has to be Panchgani-Mahabaleshwar. Be it summer, winter or rainy season we have experienced the twin cities in all forms. Every season has its own charm here and it never fails to amuse you with its excellent climate and things to do. This was probably our 12th trip in 4 years. The number easily tells you how much in love we are with these two places.

Mahabaleshwar was the summer capital of the Governor of the erstwhile Bombay Presidency during the colonial era. It is merely 120 Km from Pune and nearly 290 Km from Mumbai. State buses and some private luxury buses ply from Pune and Mumbai regularly multiple times a day. So its very easy to reach the hill stations even if you don't have your own vehicle. Mahabaleshwar is nearly 19 KM from Panchgani and can be reached in 15-20 minutes depending upon the traffic. We have been to Panchgani both on bike and state transport buses from Pune and it takes about 2.5 to 3 hours on an average depending on the number of stops you take in between.

Out of all the seasons though rainy season is the most picturesque. Mist, clouds, emerald rolling hills and valleys, cold weather and garma garam chai nothing beats this combination. So when the newspaper last week features an article exclaiming Mahabaleshwar to be in the coldest in the state with 18 degrees we decided it was time again we headed towards the hills for a quick break.

On 11th June morning we started from home at 6:40 AM and reached Swargate bus depot at about 7:10 AM. Our bus was expected at Swargate at 7:30. The bus was arriving from Pune station and was a bit late which is normal. Soon the bus took off along the newly built flyover. As we left Katraj and approached the ghats the air outside became pretty cold, in fact after enjoying the open air flipping though my hair for a while I had to close the glass windows to avoid falling ill due to the cold air. We could see masses of rain clouds spread over the horizon far away and this made us all the more happy. Rains here we come, we said to ourselves.

The first stop was at Wai. It is a small rural town in Satara district also popular with tourists for its  natural beauty. We got down from the bus for a quick chai and freshly fried wada pav. The weather was very cold and chilly winds made us shiver. We were slightly concerned that though we took our rain gears with us we weren't carrying any jackets or sweaters.

The bus soon took off again and we crossed many agricultural fields spanning on both sides of road. Freshly ground turmeric and red chilli were being sold in packets by the villagers on the road side. The air was heavy with the smell of wet earth and fresh turmeric.

Soon we reached Panchgani. It was about 10.30 AM. This place's claim to fame was due to the existence of multiple boarding schools and bollywood celebrity farmhouses. Once Mahabaleshwar reached saturation point with all the hotels, the next favourite spot became Panchgani. Now you can see a number of hotels and hostels in Panchgani as well offering roms with a view of the beautiful valley. My recommendation would be to stay in Panchgani and go for day trips around Mahabaleshwar. The simple reason is that even the shabbiest of Mahabaleshwar hotels are steeply priced as compared to the wonderful hotels you can get in Panchgani at the same price. Moreover its far more calm and away from the maddening tourist rush. You can enjoy nature and be on your own in Panchgani.

We also had our booking in Panchgani itself. Thanks to my R&D prowess we have got the chance to stay in some of the best places in Panchgani mostly when all these places were newly built. After that we never got a chance for encore strangely enough. When a new hotel opens it offers a low price and provides top class facilities to attract tourist but once it shoots to fame, the prices become steep and you don't get availability at the last moment. So for n number of reasons we never had a chance to stay at one place twice. But we are okay with that as long as we find another hotel which is equally good.

This time our destination was Mala's hotel. The name doesn't really sound classy or elegant, infact you would think it would be some kind of a small dinghy hotel at one corner of the road. But if you are aware of Malas - the brand that is well known in this part of the country for its crushes, juices and jams then you would think twice. But even though I was aware of Malas, the green color in its name always made me thing it was a pure vegetarian hotel so even if the name cropped up in my searches i never really studied about it earlier. Sounds Stupid? Guilty as accused. But this time I was running short of options and decided to read about Malas hotel and what did I find? The pictures looked stunning on the website and the tripadvisor reviews were tell tale. And bestest part the tariff. The prices were pretty cheap compared to many hotels in Panchgani and Mahabaleshwar. Our booking went through pretty smoothly and we gave a token amount of Rs. 1000 towards booking confirmation.

We had a quick breakfast at a hotel near the bus stand which serves pretty good pav bhaji before going to the hotel. The path from the bus stand to hotel was very scenic. Its nearly a 10 minutes breezy walk to the hotel and is situated near the table land or Devils Kitchen.  I had my Google maps navigation on so we found it pretty easy to reach the hotel. Though we had been to Panchgani so many times before but we never really explored this side of the town earlier. Though you don't get the view of the valley from here but the surroundings are very pleasant and full of greenery. Its even more peaceful than the other side of the town.

The hotel is tucked away at one end of a dirt road. Parallely however there is a proper road which takes you to the lounge of the hotel. The obscure entrance didn't have any security guard. We reached the gates and were welcomed with Silver oak lined driveway leading to a one storey vintage looking bungalow. There were huge ancient trees and more trees every where around. We kind of felt lost among such a paradise and had to look hard to locate a small arrow directing towards reception which was nearly hidden away behind a huge tree again.

Greenery around the Hotel
The reception was quaint, neat and classy. The small cute decors all around imparted a warm homely feeling towards the entire place. The guy at the reception was very friendly and informed us about the necessary things in this property. We were then asked to wait in the lounge or restaurant for 20 minutes after which our rooms would be allocated. The check in time at the hotel is 12 PM but they are okay with giving you rooms half an hour before.


Lounge Area
We went and waited in the lounge area. The path leading to the lounge was done with wooden panels. It looked so beautiful against the green carpet of grass I cannot tell. It was pretty much empty apart from us and the two people manning the bar. There was a lot of non alcoholic drink and food options to choose from as you wait. But we were already full with the pav bhaji so we decided to share a malai kulfi instead. The kulfi turned out to be a dry fruit kulfi with lots of anjeer and nuts in it. Lovely!

Dry Fruit Kulfi & Lounge Entrance
Lounge Area
The lounge area looked really neat and rustic with the entire place done beautifully in wood. It a great place to hang out with a big group of friends. The hotel even arranges bonfire on request. What would be better than to sit around the fire on a chilly night with a group of friends and good food. For couples also this is a nice place as you can get all the privacy and peace you desire in this calm and peaceful environs along with the romantic weather.

We checked into our room at 11:30 precisely. Every place in this building had traces of history associated with it. It would make you feel like a time warp, walking along the long hallways, vintage furniture in the rooms, ancient looking upholstery. We had booked a delux room which had a double bed and a single bed. But by the size it could easily accommodate a family of four. Now a bit about the history of the place. Over 50 years ago Shaikh Asgarali Ebrahim Mala located this piece of land and built a few cottages to let out rooms to children who came to study in the schools here. During the vacations their families would also join the children and spend some quality time in these beautiful place. Gradually other people also started coming down to this place and the number of rooms increased. In those days the Indian Army's approval was needed to finalize the hotel premises. The government asked the founder to let out the premises to the army for three years. According the army requirements a set menu was introduced. So popular was the food that came from the kitchens of Mala's that both the cuisine and the set menu system has held ground even today, decades later.

We rested for a while and then decided to take a stroll around the roads nearby. Actually we wanted to go to the table land which is like a 10 minutes walk again, but unfortunately we went the wrong way. Though the road was also very scenic, it was the route to Rajpuri caves. But we also had plans to go sightseeing hence we came back to the hotel. The guy at the reception summoned a taxi for us. We looked at the sightseeing option chart and decided to go for a trip that we hadn't done earlier - to the Arthurs seat point and all nearby points. All tours have fixed prices. Ours had 12 points and was priced at Rs. 1200. From Mahabaleshwar if you go on sightseeing of the same place they will cost less nearly Rs. 500- 600 because all these points are near to Mahabaleshwar.
View from Rainforest Restaurant
Lunch was at the Rainforest Restaurant which overlooked the Koyna valley. The only good thing about the restaurent was its stunning location by the side of the Parsi point. Food wise it was average. The white kebab was pretty much bland and the chicken patiyala was pretty disappointing if I compare it with what we had in the Himachal by the same name.

The drive towards our sightseeing points was though a dense forest reserve area. It was so green that it almost hurt the eyes. Thick mist and cloud were flowing in as the day progressed. We even got some rain but not too much. Arthur's seat point is known as the queen of all points yet we never came here before. On the way to Arthur point, there are around 8 to 10 different points. Each point has its own history but it gives you same valley view with little bit different angle.My recommendation would be to go for sightseeing as early as possible in the day. there are two advantages to it - one as the day preceeds the traffic comes to a standstill at all these remote area points. Two the clouds and rains become intense towards the later part of the day, so to get a better visibility prefer the morning time. We reached these set of points nearly by 3 PM so already it was crowded and the clouds had descended to cover everything, On a few occasions we were lucky to see the verdant valley but mostly it was misty.
Hunting Point
Malcolm Point
Tiger Spring Point
Arthur's Seat Point
Savitri Point
After visiting the points we went to the two temples in old Mahabaleshwar - Panchganga temple and shiva temple both on the same premises.


We came back to hotel by 6:30 PM. I headed towards the "small library" as quoted by the person at the reception. It was just beside the reception. The room was indeed small but had all sort of provisions like sofa, TV so that you can spend time. And the book collection was pretty cool. I have seen far more smaller libraries in hotel which they proudly present to the guests. But this one was specially upto my liking because of the topics on which it had the most varied collection - food, animals and comics :). There were even marketing and accounts books. Actually I love the fact that hotels now a days are reserving a corner for library. For avid readers like me its a real  blessing, because then we don't have to carry our own books on a trip which saves some space in the bag. I picked three books of my choice and as I came out of the library I saw two little puppies outside. They were stray puppies who were given a home there I believe. The mummy dog was no where in sight. The two pups one black and one white were pretty playful but started squealing loudly no sooner we caught either of them to pet.  We played with them for a while and then came back to the room.

The agenda of the evening was to relax in the room. So I went to freshen up first. When I came back there was a surprise for me - a birthday cake! Well my birthday had fallen on a week day and we couldn't celebrate it then. I had a cake cutting ceremony in the room and then we ate some of it. But it was a big cake so we decided to feed the pups some of it. We wrapped a few pieces in paper and stealthily went to the pups avoiding the notice of any hotel staff in case they oppose to it. I was the one who fed the pups. The white one was super active, he even tried to eat form the mouth of the black one. They polished off the cakes within minutes. It was so cute. We decided we will feed them whatever is left after we had it.
puppies @ the premises
The evening was spent in watching TV and reading the books that I had got from the library. Soon it was 8:30 PM so we decided to have dinner. I had read reviews of the hotel in which food was the primary discussion point. The hotel is famous for its Bohra Muslim food. Not only the culinary traditions have been upheld through the decades, the prices of the meals are also very reasonable. They offer a set menu buffet breakfast, lunch and dinner. Breakfast is priced at 250/person and lunch and dinner Rs. 375/person. If you are taking a bording lodging plan then you get the entire meal pack costing Rs. 1000 at Rs. 800/ person which is really remarkable. Mala's is a heaven for all the carnivores like us. They specialize in all kind of meat dishes.

Dinner Buffet
We were the first ones for dinner. One can also have food at the lounge which is just adjacent to the restaurant. But since it was quite chilly outside we decided to have food in the restaurant itself.The lavish spread was arranged nicely in the restaurant. We browsed through the day's menu :
- Chicken Lemongrass soup
- Chicken Pahadi kebab
- Chickpea salad
- Mini dahi vade
- Aubergine salad
- Green salad
- Papads
- Mutter Paneer
- Corn Masala
- Khichdi
- Gujarati Kadhi
- Butter Roti
- Mutton Pulao with palida
- Sahi Chicken
- Cut fruit - papaya
- Dry Fruit Ice Cream
- Gulab jamuns

Pahadi Chicken & Gulab Jamun with Ice Cream 
It was a treat fit for the king. The chicken starter - pahadi kabeb was actually not on the table. While you have the soup they prepare the kebabs and serve it to you at the table. The result is a moist melt in the mouth kebab which you will  love. I tried out everything on the menu in little portions and repeated the ones that i really loved. The pulao was good. This was the first time I tasted a palida. It is a Bohra Muslim delicacy made with toor dal, rice flour etc. It pairs well with the pulao. The soup was also pretty unique. But dahi vade was the one that i really really loved. It was so soft and tasty, I could go on and on. The ice cream was also a winner. It was something prepared in house I believe. The taste was pretty different from store bought ones and it paired well with the hot gulab jamuns.  After we had more than our fill we came out for a stroll in the garden.

There is a black cat family also in the premises. But they are not people friendly and run away from you go towards them. I could manage to take a picture of the mommy that too from very far.

The In-House Momma Cat
We strolled int he garden and then sat in the rope swings for a while. They are now making some play area for the kids as well. A bonfire in the lawns would be the perfect thing really. After a while we went around the premises taking pics. There are sitting areas and swings everywhere so you can relax wherever you feel.

We retired to the room soon after. All the walking around the points made our legs a bit sore and we feel in sleep soon after.






Share
Tweet
Share
2 comments


We are just back from a nice and long holiday to Thailand. I am working on the travelogue in parallel but in the mean while thought of posting some recipes as well. As predicted by the meteorological department, the pre- monsoons have started bang on time in Pune making the weather pretty romantic. Small spell of rain accompanied by gusty winds are a welcome change from the sweltering heat we had this year.

In the first week of pre monsoon, I decided to be a bit creative with the chicken. I wanted to make something without turmeric. As I was browsing the net for a good curry recipe I came across the Chicken Xacuti Recipe by Sanjeev Kapoor. I liked the recipe but decided to do some customization as I didn't have tamarind and wanted to omit turmeric.


In the end after certain customization like adding ghee to bring out the robust flavors of coconut and dry roasted masalas I had something which resembled the taste of a Chicken ghee roast more than a Xacuti. It may sound strange but yes if you simply omit the ghee, bring down the sugar level and add the tamarind then you will get a xacuti curry instead of a ghee roast. Puritans might not agree to this but I felt that it is. Chicken Ghee roast is a signature Mangalorean dish.

Preparation Time: 20 minutes  

Cooking Time: 40 minutes

Serves: 2

Cuisine: Mangalore

Ingredients:

Marination:
  • Chicken - 600 gm 
  • Curd - 100 gm
  • Chilli Powder - 1 tsp
Masala Powder:

  • Cardamom - 1
  • Cinnamon - 2 inch piece
  • Clove - 2
  • Cumin Seed - 1 tsp
  • Coriander Seed - 1 1/2 tbsp
  • Star Anise - 1
  • Fennel Seed - 2 tsp
  • Poppy Seed - 2 tsp
  • Black Peppercorn - 8-10
  • Dried Red Chilli - 2
Chicken Curry:

  • Coconut (scraped) - 1 /2 cup
  • Garlic (whole) - 4
  • Onion - 2 Medium 
  • Fresh Ginger Paste - 1 tsp 
  • Red Chilli Powder - 2 tsp
  • Nutmeg (grated) - 1/4 tsp
  • Coconut Milk - 1/2 Cup
  • Refined Oil - 2 tbsp
  • Ghee (Clarified Butter) 2 tbsp + 1 tsp + 1 tsp
  • Sugar - 1 tbsp
  • Salt as per taste
  • Green Chilli (for garnish) - 1
Procedure:

1. Clean the chicken and pat dry. Add the curd and 1 tsp red chilli powder and marinate for at least an hour

2. Cut the coconut in chunks. Heat 1 tsp of the refined oil and fry the coconuts till fragrant. The coconut pieces will take a slightly brownish hue around the edges Keep aside

3. Dry roast all the ingredients mentioned under Masala Powder.


 4. Take a mixer jar add the fried coconut, dry roasted masalas and garlic cloves. Add some water and grind everything into a fine paste.

5. Cut the onion into small pieces. Add the remaining oil to the oil used for frying coconut. Now saute the onions till they are finely browned. This will add color to the curry.

6. Shake off the extra marinade off the chicken and add the pieces to the onion one by one. Increase the heat. Add 2 tbsp of ghee at this point. Coat the chicken pieces with the fried onion and saute for about 3-4 minutes on high flame.


7. Add the masala paste to the chicken and fold in.Add the ginger paste. Adjust salt and sugar. Fry the chicken with the masalas till oil separates. You can add small amounts of water in between to keep the chicken from sticking to the pan. Keep stirring continuously.


8. Now add the coconut milk and extra marinade. Add 1 tsp of chilli powder and 1/4 tsp nutmeg powder. Add 1 tsp of ghee. Cook on medium flame till oil floats and the curry becomes thick. If you prefer a runny gravy you can add more warm water or coconut milk. I preferred a bit dry.


9. Adjust the salt and sugar level when the curry starts to dry up. I kept the preparation mildly sweet. Top off with remaining 1 tsp of ghee and keep the lid on till the time of serving. The aroma of the ghee will seep into the preparation.


Plate the dish and garnish with stilted green chillies. Serve it with steamed rice, pav, bread, roti or naan. Its a very versatile dish that pairs with anything.

Note: I didn't have whole coriander seeds hence I substituted it with 1 1/2 tsp of coriander powder while making the paste.


Share
Tweet
Share
No comments

This Friday me and some of my team mates went for the Global Testing Retreat being held in O Hotel in Koregaon Park. This was one of the largest testing conference being held in the city. Software professionals from around the globe attended the meet and presented their papers. While the seminar was good, I was rather interested in the fact that German Bakery was situated bang opposite to the O hotel. I have heard so much about the German Bakery from the time I came to Pune that I had made a plan that somehow I need to hop in there while we were at the seminar. And I easily got two partners in crime among my team mates. So as soon as the tea break was announced, as all the delegates lined up for the tea and biscuits we three stealthily slipped off and went to the German Bakery. 

The German Bakery is located near to the famous Osho Ashram. You would see many disciples of Osho roaming around the street here in their maroon dresses. This eatery offers mostly European kind of dishes and is a popular hangout of the foreigners and Indians alike. The place came to the headlines of news when in 2010 a fatal terrorist attack ripped this place apart. After that it was renovated and restarted for its connoisseurs. Its a very small joint almost inconspicuous by its presence. However after the attacks they have a metal detector at the entry and your bag is combed thoroughly before you are allowed to enter its premises.

We found the place lovely and colorful, with the adept usage of blue, orange, yellow and green.  We hardly had 30 minutes at our disposal hence whatever could be prepared in 10 minutes was all that we could have. The fancy menu had a lot of options like omelettes, Greek salads, gorgeous sweet dishes  and what not. Good enough to confuse a first timer over here. So we stuck to the breakfast menu instead and two of us ordered scrambled eggs with toast and hash brown potato. The other ordered fresh fruit and cream. Surprisingly the scrambled eggs arrived much faster than the fruits. The quick breakfast was quite fulfilling and we returned to the seminar 10 minutes late but happily fed!

It was a happy happy Saturday following the Friday with the mercury coming down quite a few notches and pleasant breeze throughout the day. Huge respite for the parched city from the unforgiving summer heat. I was in a mood to cook good food as it didn't feel like a torture being near to all the heat. So I decided to make Doi maach which I had not prepared in a long time.

Doi maach is one of the most traditional preparations in Bengali cuisine. This mildly spiced and delicately sour gravy can be found on the menu of any Bengali household very frequently. Especially when you want an onion based fish gravy minus all the spiciness. I love making it in the summer as the gravy is not too heavy on the stomach. 

The best suited fishes for this preparation are - Katla, Rohu, catfish (yes they taste awesome), salmon or any thick meaty fish would also be good.

The recipe that I am going to write about is a bit different from the traditional method and has a twist at the end. My mother used to make it all the time when I was a kid and thats the time I started to love this. So the twist is adding curry leaves in the end. I can already see raised brows on the foreheads of many Bengalis reading this. Curry leaves in Doi Macch? How non-conformist one can be? Well had I heard about it and not tasted it even I would have thought in the same way. But guys let me tell you try this out at least once to know how potent your traditional Doi maach can become just with this simple fine tuning. And no it wouldn't start tasting like a south Indian dish  I guarantee you. It will still be the same old Bengali dish with enhanced flavors. Try it and you wont ever regret.

Preparation Time: 15 minutes  

Cooking Time: 40 minutes

Serves: 2

Cuisine: Bengali 

Ingredients:
  • Katla fish - 4 medium sized pieces 
  • Curd - 2 + 1 tbsp
  • Fresh Ginger Paste - 1 tsp 
  • Onion - 2 Medium 
  • Bay Leaf - 1
  • Cardamom - 3
  • Cinnamon - 2 inch piece
  • Sunrise Sahi Garam masala - 1 pinch (optional)
  • Green Chilli - 2-3
  • Turmeric Powder - 1 tsp
  • Curry Leaves - 1 sprig
  • Mustard Oil - 4 tbsp
  • Sugar - 1 tbsp
  • Salt as per taste
Procedure:
1. Clean the fish and pat dry. Rub a little salt and turmeric powder to the fish pieces and set it aside for 30 mins of marination. Take care to select the fleshy parts of the fish.

2. Prepare a fine paste of onions.

3. Whisk the curd into a uniform consistency

4. Take a wok and add mustard oil in it. When the oil is smoking hot add the fish pieces and fry for 3-4 minutes on each side so that they have a uniform golden hue. Take care not to fry the fish crisp. We want a little moisture to be present in the fish pieces when we cook them in gravy. Remove the fish from the oil and keep it aside.

5. In the same oil when it is still hot add the cardamom, cinnamon and bay leaf. You can add some more mustard oil to the wok if less oil is remaining after frying the fish. be slightly generous with the oil as it enhances the taste. Once the spices are fragrant add the onion paste. Add a pinch of salt and sugar. Sugar will help the onion caramelize and salt will help it to cook faster. Keep stirring the paste occasionally to avoid it from sticking to the wok.

6. When the onion paste is lightly golden add the ginger paste. Keep frying this mixture until its rich light golden in color and the oil begins to separate. At this stage add 2 tbsp of whisked curd. Fold in. Keep frying till the curd is uniformly mixed in the onion ginger paste.

7. Add two cups of lukewarm water and the fried fish pieces.

8. Add turmeric powder, salt, sugar and stilted green chillis. On medium flame simmer the gravy till oil floats up and the gravy takes a gorgeous golden yellow hue.  The fish should be really tender by now. Add the remaining 1 tbsp of whisked curd and give a few minutes for the curd to mix well into the gravy.  If you feel your curd might curdle then take the wok off from flame add the curd when the gravy has cooled down and then put it back on the flame to simmer. But what I have notice now a days that rarely the curd curdles, whether its Amul masti, sphurti, daone or any other brand that I am using. 


But since curd is one of the key ingredients of the recipe make sure you use a good brand.


9. At this stage add a pinch of Sunrise sahi garam masala. If you don't have this brand of garam masala you can finely grind cardamom and cinnamon and sprinkle it else you may omit this step altogether but DO NOT add any other brand of garam masala as they contain different ingredients than what is required here and may totally alter the flavor.

10. The last and final step add the magic to this very traditional Bengali recipe. Add a few curry leaves to the gravy and switch off the flame. Cover the wok and let the spicy fragrance of  curry leaves intertwine with the subtle flavor of curd. The contrasting aromas will blow away your senses :)

Enjoy it with piping hot steamed rice.










Share
Tweet
Share
No comments

The super hot summers are back again. Its really sweltering outside as I write this blog. Whole of Maharashtra is facing huge water crisis this year due to poor rains last year. Regular water cuts and new rules are being put up to stop water wastage. Thankfully everyone promoted a dry Holi this year and conscious efforts have been made by every housing society to conserve water. I just wish we get some good rains this time around. Last weekend we went to Mahabaleshwar with a group of friends on bike ride. landscape was pretty dry and mornings were very hot in the hill station as well. But I tell you the evenings are a delight over there. We went to Mapro Garden and had the amazing fresh strawberry with cream. The strawberries and Mulberries at this time of the year are totally out of the world. After that we had a long long ride under the star light sky thorough the serpentine roads of Panchgani, the twin city of Mahabaleshwar where we were staying. Had the T20 match between India-Pakistan not been on that day, we would not have returned to the rooms before midnight. The added benefit was it was an off-season weekend. Panchgani was practically touristless. It was almost like having the entire hill station to ourselves :).

Since the summers have set in its been mostly light tangy recipes on the menu in our home, easy to digest and less spicy. Also fish is the only non-veg being made off late, chicken and red meat are almost off my pantry.  Aam Daal or Mango lentil is the preparation I am making most of the days. It really helps to beat the heat. Also we are guzzling down like 5-6 glasses of juices or drinks that we got from Mapro. Kokum Sherbat is a very very potent drink when the heat is on. Today we experimented with the kokum sherbat a bit and it came out pretty well. Maybe someday I will put that down in the blog.

So as I was saying I am giving myself a break from all kinds of fancy cooking now a days. But the other day when I was chatting with Ma while coming back from office she told me about a mutton recipe she came to know that day. Pepper was the main element of the dish and sounded quite simple. Now pepper, garlic and butter are the three things which when comes together can create magic. The combination works pretty well with mushroom or paneer. This recipe also had this terrific ingredients combo. I wanted to make mutton with pepper from long time ago, but the recipes I found on net were not very much to my liking somehow. You know after a point of time you just read a recipe and you know whether it will suit your palate or not. Same was happening with me. But this particular recipe I liked and decided to try out even in this terrible heat. It turned out to be very simple and quite flavorful.


Preparation Time: 30 minutes  

Cooking Time: 60 minutes

Serves: 3

Cuisine: Bengali 

Ingredients:
  • Mutton - 700 gm 
  • Curd - 150 gm
  • Fresh Garlic Paste - 1 tbsp + 1/2 tbsp
  • Fresh Coconut Paste - 2 tbsp
  • Pepper Paste - 2 tbsp + 1/2 tbsp
  • Onion - 2 Medium sliced thinly
  • Peppercorn Whole - 5-6
  • Bay Leaf - 1 + 1
  • Red Chilli Dried - 2
  • Ghee - 2 tbsp
  • Refined Oil - 4 tbsp
  • Salt & Sugar as per taste
Procedure:

1. Clean the mutton. Take enough water in a pressure cooker and pressure cook the mutton with a bayleaf and a few pieces of garlic, till tender. Drain and keep aside the stock. 

2. Soak the peppercorns for an hour in some water, that way it will be easier to make a smooth paste.  In a grinder make a fine paste of the peppercorns. Add water as required to make the texture smooth.

3. Make a paste of the fresh garlic. I would not prefer using a store bought garlic paste as they have some preservatives which alter the taste of the dish.  

4. Take the warm boiled mutton in a mixing bowl and add 100 gm beaten curd, 1 tbsp fresh garlic paste and 2 tbsp fresh pepper paste. Mix well and keep it for at least 15 minutes. The more time the merrier. But I would not recommend to keep it overnight in a fridge as it would cool down the mutton and the rest of the cooking process would take time again.

5. Chop the onion into thin slices and keep aside.

6. Make a paste of the fresh coconut pieces and 50 gm curd. Adding coconut is optional. But I liked it as it added a texture to the dish without overpowering the main flavors.



7. Take a deep bottomed wok and heat the oil and ghee. This will be a bit dry dish hence go a bit liberal on the oil otheriwse the dish may stick to the wok when you fry on high heat.

8. Once the ghee is hot enough and flavorful, add the bayleaf, whole peppercorns and dried red chillies. Add the onions after that, with a pinch of salt and sugar. Remember you need to cook the dish on high heat, taking care it doesn't get burnt.

9. As the onions get slightly pink add the marinated mutton and fry for a while till the onions are soft.

10. Add the remaining 1/2 tbsp of garlic paste. Adjust the salt and sugar levels. Fold in

11.  Add the coconut curd paste and cook till oil separates. Add a little mutton stock, enough to ensure the mutton doesn't stick to the wok. But don't put too much stock, we don't want a runny gravy.

12. Add the remaining 1/2 tbsp of pepper paste. You can leave this step if you feel the dish already has enough heat in it. 

You should be able to see the oil separated and the dish has no moisture left. Add 1/2 a spoon of pure desi ghee to enhance the flavors. Serve the dish with any kind of sweet pulav. I served it with a simple carrot and Kismis pulav.

1. Heat level of this dish is mildly high. The heat is not as spicy as from a chilly but you will feel pretty warm inside. So take care while serving it to kids

2. The recipe asked for ghee but next time around would try it out with butter alone





Before signing off wish a very happy Easter to all the readers!








Share
Tweet
Share
No comments

Hi guys, once again I am back in Kolkata for my holidays. Spending my days indulging in a lot of travel and food experiments. I love this time of the year in this city when the vegetable markets are full with fresh seasonal produce. Even simple recipes turn very flavorful with the use of such fresh vegetables.

Apart from the vegetables the thing I am enjoying everyday with my meals is chutney. Chutneys are an intrinsic part of a Bengali meal, mostly used as a palate cleanser after the main meal and before the dessert. Bengali chutneys are mostly on the sweeter side since we are well known to have a sweet tooth. The recipe I am writing about today is super easy and quick to make.

Preparation Time: 5 minutes  

Cooking Time: 15 minutes

Serves: 2

Cuisine: Bengali

Ingredients:
  • Ripe Tomatoes - 3 medium
  • Tamarind paste - 1/2 tsp
  • Fennel seeds - 1/2 tsp
  • Kalonji - 1/4 tsp
  • Fenugreek seeds or Methi dana - 1/4 tsp
  • Dried Red Chilli - 1
  • Mustard Oil - 1 tsp
  • Sugar as per taste
  • Salt - a pinch

Procedure
1. Discard the woody tops and rinse the tomatoes. Roughly dice them. Add a pinch of salt and pressure cook to make them slightly mushy, for one whistle or as required. Immediately remove the lid so that the tomatoes are not over boiled.

2. Heat mustard oil till smoking in a frying pan. Add Fennel seeds, Kalonji and Fenugreek seeds into it. 


3. When the spices are flavorful, add the boiled tomatoes and the Dried Red Chilli. 



4. Add sugar as per taste.



5. Fold in the tamarind paste. This adds the necessary tang to the chutney. If you feel the tomatoes are tangy enough then you might skip adding the tamarind paste. Cook till a nice boil comes. Turn off the flame and let the chutney cool down.



You can serve this as a side to your main course or you may also use this as a dip for a grilled meat preparation. Use it any way you like, because chutney's are always finger licking good!






Share
Tweet
Share
No comments
Newer Posts
Older Posts

About me

I am a software engineer by profession and a writer at heart. Born and brought up in Kharagpur, I moved to the city of dreams Mumbai when I got my first job. Till then I had not cooked a single dish in my life. Not even Maggi or tea. My dad had a strong belief that his little princess never will be in a situation where she had to cook for herself. Hence I was not allowed to spend time in the kitchen till I was studying.


So when I faced the daunting task of living alone, dabbas came to initial rescue. After that I managed a whole year on just boiled vegetables and rice. And then I landed in US. The bounty of fresh produce and cooking ingredients available in the super marts eventually lured me into making my very first meal ever. There was no turning back after that. I finally discovered how much I was in love with cooking and being creative in the kitchen.


This blog is a humble attempt to present our culinary heritage to one and all and document some of the very traditional recipes which gets passed on through generations just by word of mouth.


So just sit back with a cup of tea or coffee and enjoy the curries and the stories related to each.


Follow Us

Footprints

Blog Archive

  • ▼  2026 (4)
    • ▼  May (1)
      • A Suitcase Full of Stories: My Heartfelt Shopping ...
    • ►  January (3)
  • ►  2025 (3)
    • ►  December (1)
    • ►  June (1)
    • ►  February (1)
  • ►  2024 (21)
    • ►  December (2)
    • ►  September (1)
    • ►  August (3)
    • ►  July (4)
    • ►  May (2)
    • ►  April (5)
    • ►  March (3)
    • ►  January (1)
  • ►  2023 (7)
    • ►  December (2)
    • ►  November (1)
    • ►  October (1)
    • ►  May (1)
    • ►  March (1)
    • ►  January (1)
  • ►  2022 (18)
    • ►  September (1)
    • ►  August (2)
    • ►  July (2)
    • ►  June (3)
    • ►  April (1)
    • ►  March (3)
    • ►  February (2)
    • ►  January (4)
  • ►  2021 (60)
    • ►  December (5)
    • ►  October (5)
    • ►  September (5)
    • ►  August (7)
    • ►  July (6)
    • ►  June (5)
    • ►  May (3)
    • ►  April (4)
    • ►  March (6)
    • ►  February (6)
    • ►  January (8)
  • ►  2020 (55)
    • ►  December (5)
    • ►  November (3)
    • ►  October (10)
    • ►  September (7)
    • ►  August (7)
    • ►  July (9)
    • ►  June (3)
    • ►  May (9)
    • ►  March (1)
    • ►  January (1)
  • ►  2019 (3)
    • ►  November (1)
    • ►  April (1)
    • ►  January (1)
  • ►  2018 (1)
    • ►  December (1)
  • ►  2017 (4)
    • ►  December (2)
    • ►  November (1)
    • ►  September (1)
  • ►  2016 (10)
    • ►  August (1)
    • ►  July (2)
    • ►  June (5)
    • ►  April (1)
    • ►  March (1)
  • ►  2015 (10)
    • ►  December (1)
    • ►  August (1)
    • ►  June (1)
    • ►  May (2)
    • ►  April (4)
    • ►  March (1)
  • ►  2014 (22)
    • ►  November (2)
    • ►  August (2)
    • ►  July (3)
    • ►  June (2)
    • ►  May (4)
    • ►  April (3)
    • ►  January (6)
  • ►  2013 (22)
    • ►  November (2)
    • ►  October (4)
    • ►  September (5)
    • ►  August (2)
    • ►  July (1)
    • ►  June (1)
    • ►  May (2)
    • ►  April (1)
    • ►  March (1)
    • ►  February (2)
    • ►  January (1)
  • ►  2012 (31)
    • ►  December (4)
    • ►  October (3)
    • ►  September (8)
    • ►  July (1)
    • ►  June (1)
    • ►  May (14)
  • ►  2010 (9)
    • ►  July (3)
    • ►  June (2)
    • ►  April (1)
    • ►  March (2)
    • ►  February (1)
  • ►  2009 (4)
    • ►  February (2)
    • ►  January (2)

recent posts

Pinterest Board

Popular Posts

  • Champaran Mutton / Ahuna Mutton - A Bihari Delicacy
      When I finish a long week of work, self doubt, frustration of dealing with people and finally when the weekend comes, I feel cooking somet...
  • Khandeshi Kala Masala - Kala Mutton Masala
      25 September Maharashtra is a land of unique local flavours. And still it is mainly known for its Vada Pavs, poha, pav bhaji and modaks. I...
  • Kochur Dum / Kochur Dalna / Arbi Masala/ Taro or Colocasia Curry
    August 19 Kochu or taro is one of my favorite vegetables. It is as versatile as potato only much more tasty. It is equally starchy an...
  • Tetor Macher Jhol (Bitter Gourd Fish Curry)
    Anything Bitter hardly finds takers. Same applies for Bitter Gourd. As a kid I hated bitter gourd in any form. Grown ups around me would...
  • Macher Bhorta | Fish Bharta | Mach Makha| Bengali Style Mashed Fish
      October 18 Bhortas or bharta as we call it in pan India, are the quintessential Bengali food, a staple in Bangladeshi cuisine. They are th...
  • Complete Details to plan your ISKON Mayapur Visit
    Radha Madhav during Pushya Abhishek on 6th Jan 2023 First of all wish you a very happy new year. I have been away from blogging for a while ...
  • Kumro Phool bhaja (Pumpkin Blossom fritter) and a Jade trip of Konkan in rains
    Rains , Lush green forest laden mountains, Cascading milky white waterfalls, cloud filled valleys, Turbulent coastlines,...
  • Varhadi Mutton - A Traditional Vidharba Cuisine
    Varhadi is a dialect of Marathi typically spoken in Vidarbha region of Maharashtra. Vidarbha is the north-eastern region of Maharashtra ...
  • Golda Chingri Malaikari (Giant River prawns in coconut milk gravy)
    One of the main reasons I love Kolkata is because of the fish we get here. Its so fresh and one can get restaurant grade fish quality even i...
  • About Slow Travel | Spice2Nuts - a spice initiative by Harish Bali (Visa2Explore)
    Moments from my travels - 1. Forest in Meghalaya 2. An old boat in Shnongpdeng 3. Fish Mint 4. Local Cinnamon  Traveling has always been a p...

Liebster Award

Liebster Award

Very Good Recipes

Very Good Recipes

You can find my recipes on Very Good Recipes

Contact Us

Name

Email *

Message *

Pages

  • Travelogue Index
  • VEGETARIAN RECIPE
  • CHICKEN RECIPES
  • SEAFOOD RECIPES
  • MUTTON RECIPES
  • RICE RECIPES
  • EGG RECIPES
  • DAAL RECIPES
  • ROTI & PARATHA RECIPES
  • BAKING RECIPES
  • SWEET RECIPES
  • SNACKS RECIPES
  • SIDES RECIPES
  • SOUP RECIPES
  • SALAD & BOWLS RECIPES
  • ROASTED RECIPIES
  • JAM & PRESERVE RECIPES
  • BEVERAGE RECIPES
  • SAUCES, SPICES & CURRY BASE RECIPES
  • CHUTNEY & DIPS RECIPES
  • FESTIVE RECIPES
  • Contact Us
  • TRAVELOGUES OF EAST INDIA
  • TRAVELOGUES OF WEST INDIA
  • TRAVELOGUES OF SOUTH INDIA
  • TRAVELOGUES OF NORTH INDIA
  • TRAVELOGUES of ASIA
  • North East Recipe

This Blog is protected by DMCA.com

DMCA.com for Blogger blogs
FOLLOW ME @INSTAGRAM

Curries n Stories © 2020 All rights reserved.
Created with by BeautyTemplates