Giveaway Winner

Yes, yes, Yes. We have a Giveaway winner. Before I announce the winner let me just tell you how I picked the person today.

1. First I entered all the commenters in the order they had left their comment on the blog in a spreadsheet.

2. Since there were some exclusive comments on FB, I added them to the spreadsheet, inserting them in order according to date and time. So some FB comments went in between the blog comments in the spreadsheet.

3. You can see the spreadsheet here.



4. There were 47 rows in there.

5. Next I went to Random.org where I put Min=1(lowest row num) and Max=47(highest row num) and hit Generate. The random number thus generated was 18.

6. The 18th row in the spreadsheet had the name Newly Paul. Drum-roll. And she is the winner of the gift card today. Woo Hoo. Congratulations.

Newly Paul, I do not have your e-mail address.Please leave a comment with your e-mail or drop me a line at sandeepa(dot)blog(at)gmail(dot)com. Also let me know the charity of your choice and we can decide how you want me to contribute to them.

All others, thanks so much for playing along. We will have another giveaway soon hopefully and there is always a chance that you will win next.

Bangali Chicken Keema Chop -- for Bhai Pho(n)ta

I love this time of the year. Not because it is winter which is really not my favorite season but because of the festivities which come tumbling one after the other. DurgaPujo, Halloween, Diwali, Bhai Phota, Thanksgiving, Christmas, New Year dazzles the calendar until December. Even while we are recovering from the aftermath of bhog-er khichuri, sondesh, nimki and naru there is a fifteen pounder turkey looming in the horizon. But being true blue Bengalis we march towards that horizon without fear. With a couple of bottles of hajmi guli we are ready to conquer every feast that any tradition can throw upon us Our only regret is that had the pilgrims known better they would have surely decided on "pathar mangsho" instead of  turkey for Thanksgiving.

But this post is not about Thanksgiving. It is about a tradition stuck in between the holidays called Bhai Pho(n)ta. It is a day when Bengali sisters deem  to protect their brothers by putting  a dot of sandalwood and yogurt paste on their forehead. A sweet ritual to reinforce the sibling bond and spread some food and cheer in the process.

Big Sis and Little Sis are blessed that they have a loving extended family of Mashis and Kakus all around them. A model elder sis to look up to, best friends who double up as cousins and younger brothers and sisters of all ages. The set up is almost as good as a joint family without the added baggage. I can let BS have sleepovers without a thought at her BFF's home because they have practically grown up together and I know these are the homes where the children are loved without judgement.

So it only natural that the two little cute and smart twin brothers whom BigSis had visited only few hours after they were born and have practically seen grow up are also the ones whom she gives Bhai Pho(n)ta. It comes naturally to her, to protect these little brothers and wish them well always. LittleSis too was initially excited to give them phota but threw a major tantrum during the occasion vehemently refusing to have anything to do with the rituals.

Along with the chanting of the rhyme, the sandalwood-yogurt dot and sweets we celebrate this day every year with lots of food. This year Kakima, my friend N's(the twin's mom) mother is visiting and so most of the wonderful food (which included a tasty salad by N's dad, shukto,dhoka and a rezala) was cooked by her. All I did was make a Roshogollar Paayesh and Keemar Chop.

Now this Keemar Chop is not really like the Mangshor Chop my Ma makes. Hers is a little more complicated where she makes an outer casing of potatoes and stuffs it with spicy mutton keema which she then dips in egg wash, rolls in bread crumbs and then deep fries in hot oil.

My Keema Chop however is simplified; like everything else I do in life. Haven't heard anyone complaining though.

Keema Chop

Start off with 1 lb of Chicken Keema

Heat 2tbsp oil in a fry pan.

Add 1 medium sized onion finely chopped and fry till it is soft and pink with browned edges.

To above add
1 tsp ginger paste, 1 tsp garlic paste, 
1/2 tsp Cumin powder, 1/2 tsp Coriander powder, 1/2 tsp Red chili powder(more to taste)
and saute for a minute

Add the chicken keema. Add salt to taste. Mix well and cook the keema with the spices until keema is no longer pink and is cooked. Sprinkle 1/4tsp of Garam masala. At this point taste and adjust for seasoning.

Once the keema is done, cool. Then add it to a blender and give a whirr to make a crumbly kind of mix. Do NOT blend to a fine paste.

Meanwhile boil 2 large potatoes.Once cooled, peel and mash with salt to taste.

Next with your hands mix all of the the following
mashed potatoes
the prepared keema
a clove of garlic minced
2-3 green chili finely chopped
little beet noon or rock salt
a pinch of sugar

Scoop out small portions of the above mix and fashion them into thick disc shapes or oblong shapes.

Here comes Deep Frying

Now prepare for frying and set up the following
Egg Wash i.e two eggs beaten with a tbsp of water --> A flat platter with Seasoned Bread Crumbs --> Hot Oil for deep frying
Note: I season the bread crumbs with garlic-pepper powder

Dip the chop/croquette in egg wash --> roll in bread crumbs --> fry till golden brown on both sides. Note: I have noticed that after the chop/croquettes have been rolled in brad crumbs if you let them rest in the refrigerator for half hour , the coating is better.

Sprinkle the croquettes/chop with some chat masala or beet noon and serve with chopped onion, mustard and Ketchup

************************************************************************

The giveaway winner will be announced tomorrow night. You still have time to participate.

Aloo Tikki Chaat -- or Ragda Patties

While everyone else was making sweets and wearing silks on Diwali I was making this aloo tikki chaat in yoga pants that has seen better days.And why ? For the simple reason that I had soaked some yellow (or was it white?) vatana in the morning to make ghugni and suddenly just a ghugni for dinner did not seem right on Diwali. I am ashamed to say but that was the most I could do. In light of all your karanjis, besan ladoos, gulab jamuns and murukkus my struggle to put together a plate of  "pick-me-up-and-have-a party-in-your-mouth" aloo tikki chaat seems to fizzle out like a damp cracker.

But guess what ? It was okay. At least I thought it was okay. Only I cribbed about the fairy lights that would go on the front porch in our old home and that still remained in their cardboard box, resting, probably itching to get out and spread some light. We weren't able to put them up here. Not yet. Those lights will have to wait till we figure out how to put them up in this front porch with a different facade.It is the lights I worried about most. For Diwali to me is more about flickering, twinkling, bursting lights on a dark autumn night than anything else.

Now to the aloo tikki chaat which as everyone and their neighbor's dog knows is a famous Indian street food. Only thanks to my street food phobic mother I never tasted it at a street-side. I have spent many school afternoons looking longingly at the tikki wala standing behind a huge disc of greased tawa--flat discs of aloo tikkis  and green chilies adorning its periphery--stirring around a ghugni with a non-chalance that was enviable. Bevy of school girls, usually the high schoolers surrounded his cart as he went tan-tan with his steel ladle on the iron tawa. I have no idea how it tasted, all I can remember is my Ma talking about the steel plates he used not being properly washed and some such reasoning to prevent me from having it.

At this point I can only thank my stars that Ma was not that strict when it came to phuchka or egg roll. Phewww...can't imagine what my life would have been otherwise.

So the point of the matter is I have always had aloo tikki chaat at sanitized surroundings, in small restaurants, a step away from the street, and it has tasted as good as it can in that surrounding. I have nothing to compare it against. Same goes about mine. It is good. Pretty good. But I have a niggling doubt it is not as good as that tikki wala's who sat outside the huge green gates of my school.

There are several recipes of aloo tikki chaat or ragda patties. The aloo tikki is a spicy potato patty which is shallow fried and the ragda is a spicy peas curry kind of thing. The aloo tikki chaat can be just the potato patties itself topped with all the tamarind chutney, sev and other chaat paraphernalia.My girls love the aloo tikki by itself, at least BS does. The patties also make great sandwiches.It can also be made into an aloo tikki chole chaat where instead of peas curry there is a garbanzo beans curry.

I like all the variations and for most of the time my ragda is more in the lines of a Bengali ghugni and does pair beautifully with the aloo tikki. It is a comforting dish, makes a complete meal and heals any pain you may or may not have in absence of twinkling fairy lights.

Aloo Tikki Chaat -- Ragda Patties

Make Aloo Tikki

Boil 3 large-ish potatoes.

Cool the potatoes and then peel.Now mash the potatoes very smooth.

Next take 3 slices  of bread, remove the sides, dampen by sprinkling water and add to potatoes.

To the above mashed potatoes and bread add
1 tsp Amchoor
1/2 tsp Cumin powder
1 tsp Red Chili Powder
2 clove of garlic minced
2 tbsp finely chopped onion
salt to taste
some Beet noon or rock salt or kala namak

Mix all of the above with the potatoes and make a smooth dough. Take a little and taste. Something missing ? More spicy ? Less salt ? Adjust and add more of the spice that is missing.

Heat a non-stick pan lightly greased. Very, very little oil is needed and spraying a non-stick pan with oil or greasing with your fingers works best

Now take a scoop of the mashed aloo, flatten on the palm of your hand and put on the pan. If you are using a large pan you can do about 7-8 patties/tikkis at the same time. At medium heat cook for 5 minutes and flip. You will see that the side has deep brown spots. Next cook other side for 4-5 minutes.

Remove and arrange on a serving plate. You can later make a chaat out of it or serve it to kids just like that with some ketchup

Make the Ghugni or Ragda

Soak 1&1/2cup of dried White peas (white vatana) in water overnight.

Next day rinse the peas. The peas will now have swelled to almost 3 cups

Heat oil in a Pressure cooker
Temper with
1 heaped tsp of Cumin seeds
2-3 cracked dry red chili
2 clove of garlic minced

Add the peas. Sprinkle a tsp of turmeric powder, a tsp of Red chili powder and saute for 2-3 minutes.

Next add enough water so that peas are all submerged(about 3-4 cups),  2 tsp of grated ginger, salt to taste and close the lid on the pressure cooker. Cook for 5 mins at ful pressure.

Once you can open the lid add a tsp of Amchur/Mango Powder, some finely chopped coriander leaves, squeeze of little lime juice and adjust for salt and spices. I often add a little beet noon or kala namak to finish off. If you like more heat add some finely chopped green chili.

Assemble The Chaat

To serve the chaat arrange 2-3 aloo tikki on a plate. Ladle few spoonfuls of ghugni/ragda over the tikki. Drizzle a little Tamarind Chutney. Next drizzle little whipped yogurt. Sprinkle sev liberally on top. You can add some more chopped onion and green chili to finish.