Party with Luchi-Alu Charchari

Luchi-AlurDom pic from my previous post

Luchi-Alu Charchari from today

I never thought I will make Luchi again and that too in such rapid succession. But with all the deep-frying going on in Blogosphere I was really very hungry. Still, I restrained myself until Coffee came and commented (on my last post) that she thought the Puri I was talking about was Poori.

What Blasphemy!!!

Here I was being all devotional and reminiscing Jagannatha Puri and here comes this Gujju girl and mixes up not only Lord Jagannatha but a big chunk of geographical land called Puri for a flat deep fried 4 inch diameter bread called Poori

This got on my nerves and I thought I better join the gang and chant “Jai Poori-Bhaji” than chant “Jai Jagannatha” before I am relegated to the dungeons or to Blog Hell or something like that

The fact that a 3 year old would be thrilled by my decision helped.

So I made Luchi again, this time with Alu Charchari.

Here's my Luchi-Alu Charchari joining the Independence Day party at Anita’s.

Luchi with Maple Syrup for little S

Though the Luchi with Alu-Charchari was absolutely yum and the 3 year old had hers with some Maple Syrup too (instead of khejur gur ?), I tell you I am not going to do this again in the near future (which means next month and hope D doesn't read this). Not because it’s going to clog my arteries (What Rubbish!!!) nor for the deep frying smell (which I love) but simply because it’s too much work for me. Really it is.

There is no limit to the number of Luchis I make, they simply disappear as soon as I take them out of the oil. So I go on making them endlessly all the time eyeing them hungrily hoping to get this task over and hog on them, this wait totally stresses me out.
Also the Luchi dough has a considerable amount of shortening so rolling out the luchi is not a very easy thing for me. Next, rolling out the luchi and then frying them at the same time calls for a certain amount of finesse which I woefully lack. So I roll some and then heat the oil and due to my lack of patience half of my luchis don’t puff up well.

Though I am all in favor of making Poori/Luchi the national and even international dish, by if not making it every week at least by voting for it million times.

Here is some Luchi Guide I have come up with which might help the future generation.

Luchi should always be a joint venture. Get someone to fry while you roll or vice versa. Else try to achieve the pinnacle of luchi making and do it all by yourself

For 3 cups of flour 3 tbsp of oil is suggested as mayan or shortening. 2 tbsp works fine though. However if the mayan or shortening is very less the luchi is not soft as it is supposed to be.

The Luchi dough needs to be worked well, this is called “thasha” in Bengali. You need to knead the dough for sometime till you get the smooth end result. The best time to knead the dough is when you are very very angry, kneading vents your anger, therapeutic I tell you.

After making the dough, cover with a lightly dampened cloth or kitchen tissue and let it sit. After half an hour or so proceed to make the balls. (If I refrigerate the dough, after taking out from the refrigerator I just knead it once more with a light sprinkle of flour) Rolling out luchis now is easier.

Use oil and NOT flour to roll out luchis.

The heat of the oil is very essential in the luchi puffing up. Dip a corner of the rolled out dough in the oil, if you see a major bubbly reaction, you know the oil is ready for the luchi

Don't forget to press the luchi with the back of your slotted spatula/chalni. It helps in the luchi puffing up

Eat it hot, don't ever have a cold luchi. Ok you can, when it is part of Pujor Bhog or leftover from your friend's wedding party or leftover from any party if you are a grad student.

The Alu-Charchari is the quickest, tastiest aloo ever, it is very very simple.
All you have to do is this,

Heat the Oil. You can use Olive Oil since there's not much frying but since I was sending this to Anita's I didn't,

Temper with Kalonji/Nigella Seeds and freshly grated ginger.

Add potatoes and sauté, You are not going to fry the potatoes so sprinkle a little water as necessary and cover and cook. Remember to stir in between
Add the green chillies when you are half way and continue, cover, stir, cook routine till potatoes are done.
When done add salt and pepper powder

Doi Ilish and Machha Besara

Ek Phul…Do MaliOne Spice, two Different Fish….bad joke, agreed

But this is really a tale of One Spice, the all famous Mustard and not only two different fish but two very different fish recipes, one from my own state Bengal and the other from the neighboring state Orissa.

Orissa is close to Bengal, not only in miles but also to people’s heart, the main reason being Puri of course, which is not only a place but an integral part of the Bengali culture. Every Bengali director has a tear jerking Bengali movie to his credit, with visuals shot in Puri, every Bengali Writer has characters in their work of fiction who go and visit Puri at least once in the span of the entire book, every newly married Bengali couple had their honeymoon in Puri before Mauritius came into picture. A Maestro like Satyajit Ray too had many of his short stories set in Puri which surely proves something.

I have been to Orissa once (not honeymooning though) and done the usual touristy stuff but to an average Bengali, Puri in Orissa is as close to heart as is Darjeeling. Maybe Puri holds a higher place because it not only has the sea(Bay of Bengal) but also a temple (Jaganatha temple) and who can avoid such a divine combination

In fact you are a true blue Bengali only if you have done the following:

1.You have to love fish. There might be phases in your life where you refused to eat them but you must be in love with your fish for 90% of your lifetime
2. You have to see the sunrise at Tiger Hill, Darjeeling clad in your mittens, scarves, all other woolens that you have accumulated in your life time not forgetting the Monkey Cap with pom-pom (a typical woolen cap that covers your head and face leaving a window for your eyes alone, have seen it only among Bengalis till date)
3. You have to see the sunrise at Puri Beach sans the woolens, finding your place in a beach teeming with million other true Bengalis in their Dhonekhali and Kurta-Pajama
Though I love fish, I absolutely refused to see the sunrise at any of these places. Vacation for me does not mean getting up in the crack of dawn to see a star rise because a planet is rotating. I was duly chastised for my impudent behavior I remember and my parents were forced to go to the beach without me budging an inch.

Though it has been really long and I don’t remember any specific food from that time, I do remember the Mishti Wala (the sweet seller) who would come to the Puri beach with a pole balanced on his shoulder and two huge aluminium pans hanging on the two ends. These aluminium dekchis(deep round pans) had sweets which we used to gorge on every evening sitting on the beach. Again I cannot recall what those sweets were (chanapoda ?) but I remember him going “Dhai Kiri Kiri” as he rushed catering delicious sweets to his sweet loving customers.

I think “Dhai Kiri Kiri” meant “move fast” or some such thing, but it has been a favorite adopted term in our house since and we use the term often.

While looking for an Oriya recipe I found that there is a lot of similarity between Bengali and Oriya cuisines. I wanted to try an Oriya dish which is not typical of Bengali cuisine yet had a bond with it. So I had to choose something which had...you guessed it right...Mustard.

Now the first recipe of Doi Ilish today is the Bengali one with Hilsa in a Yogurt based Mustard Sauce. Hilsa or Ilish Mach is such a great tasting fish that cook it any way you want it will taste nothing but great. I got this recipe from my Bengali Recipe book. I added more mustard paste than the recipe called for but I am putting up the recipes as in the book. Also since I get frozen Hilsa here I fried the fish lightly. The original recipe does not ask for fish to be fried.

And then I came across Machha Besara, an Oriya dish of fish in mustard sauce. What interested me was the recipe had asked for mustard to be ground with garlic and green chillies to make a paste. Now in a Bengali recipe, mustard paste or shorshe bata is a wet paste of mustard with green chillies and no one can even imagine adding garlic to the paste.
Second was the use of potatoes in a mustard paste based fish dish, another thing very different from a Bengali Recipe.
I decided to give it a try and was pleasantly thrilled and even D (not a fishy bong) liked it. I used Tilapia (fresh Tilapia cut in steak size pieces) for this dish and I would implore all Bengalis to try Machha Besaara at least once, it would be a very different albeit beautiful mustard experience.

Machha Besara is my contribution to RCI-Oriya hosted by Swapna of Swad and created by Lakshmi of Veggie Cuisine



Read more...

Doi Ilish

What You Need
Hilsa/Ilish ~ 2 lb of fish cut in Bengali style pieces. (Yes this what you need to say outside of bengal else you can also get it cut in steak pieces) Usually a small Hilsa weighs around 2 lbs.

This recipe is for 5 pieces of Hilsa or Ilish


Mustard paste

To make Mustard Paste soak 2 Tbsp of mustard seeds in water for an hour.
In a wet spice grinder or Magic bullet, strain and add the mustard seeds + 2 Green Chilies
With a few splashes of water make a thick mustard paste.

Thick Yogurt ~ 1/2 Cup

Green Chillies ~ 4 or more
Kalo Jeera/Kalonji/Nigella Seeds(for tempering) ~ 1/4 tsp loosely packed


Turmeric powder ~ 1 tsp
Salt
Mustard Oil ~ preferred for a fish like Hilsa


How It is Done

Wash the fish well, pat dry and rub the pieces with about ½ tsp of turmeric powder a little salt and keep aside

Heat oil in a Kadhai/Deep Frying Pan/Wok. When the oil is piping hot reduce the heat and slowly slide the fish pieces into the oil. There is going to be a lot of sputtering so be careful. The fish pieces should not be on top of each other, they should remain side by side in the hot oil. So do not add all fish at the same time. Once you have slid the fishes, raise the heat

Once the fish is fried to a light golden yellow (with hilsa very little frying is needed, be careful that the fish does not get fried too much) take it out and drain on a paper towel

In a bowl beat the yogurt well and then mix in the mustard paste. Add 1/2 tsp of Turmeric powder and mix.

Discard the fishy oil if you wish and heat some fresh oil. With hilsa however the mustard oil in which the fish is fried holds a special value for most Bengalis and we dare not throw it out.

Heat oil now, for tempering. Temper with kalonji and green chilies and wait for the spices to pop.

Lower the heat and the yogurt-mustard sauce.

Add salt and let it simmer for a couple of minutes. Add the fish pieces.

Then add water(about 1 cup) and let the gravy simmer and reduce to desired consistency

Cook till you get a gravy of the right thickness, not watery mind you, add a little mustard oil on top and serve with white rice

Machha Besara

Recipe adapted from OriyaKitchen

What You Need

Rohu (or other fresh water fish) ~ 1 cut into pieces. I used fresh Tilapia cut into steak size peices
Potato ~ 1 , peeled and chopped in longitudinal pieces
Yogurt/Curd ~ 1/2 cup
Green chilies ~ 5/6 slit
Mustard-Garlic paste ~ Soak 2 tbsp of mustard in water for 15 mins. Then make a paste with juice of 1/2 lemon, 2 green chilies and 2 cloves of garlic.
Turmeric Powder ~ 1 tsp loosely packed

Panch Phutana/Panch Phoron ~ ¾ tsp loosely packed
Mustard Oil or any other oil
Salt

How It Is Done

Prep

Wash the fish well, pat dry and mix it with about ½ tsp of turmeric powder a little salt and keep aside
Grind the mustard ,3 green chilies & garlic along with the yogurt to make a mustard paste
Then peel the potato & cut in to any shape you like . I chopped in longitudinal pieces

Cook

Heat Mustard oil in a Kadhai. When the oil is piping hot reduce the heat and slowly slide the fish pieces into the oil. There is going to be a lot of sputtering so be careful. The fish pieces should not be on top of the other, they should remain side by side in the hot oil. So do not add all fish at the same time. Once you have slid the fishes, raise the heat
Once the fish is fried to a golden yellow take it out and drain on a paper towel
Again add some more oil in the heated pan & add pancha phutan & green chilies.
When it starts crackling add the sliced potato & fry for 2 mins
Add the mustard paste, turmeric and salt. Let it simmer for 10 minutes. Add 1 cup of water for the gravy and let it simmer. Add little sugar to taste.
Add fried fish in to the curry & again cook it for 2 more mins
Garnish with fresh coriander leaves
Serve hot with plain rice


Trivia: The Hilsa or Ilish as we call it is kind of a National fish for Bengal & Bengalis (can there be such a thing ?).The river Padma in Bangladesh and the Ganges in India are the prime source of this fish. Every part of the Hilsa from the Roe to the delicate flesh is exquisite in taste and flavor. With its fine bones it might be a tad difficult to eat for someone who is not used to such delicacies though

On Independence Day

Where the mind is without fear and the head is held high
Where knowledge is free



Where the world has not been broken up into fragments by domestic walls
Where words come out from the depth of truth



Where tireless striving stretches its arms towards perfection
Where the clear stream of reason has not lost its way into the dreary desert sand of dead habit



Where the mind is led forward by thee into ever-widening thought and action
--Into that heaven of freedom, my father, let my country awake.

-- Rabindranath Tagore, Gitanjali

Update: Photos taken by me at the beach at Spring Lake, NJ. My camera Canon SD750 Digital Elph. And yes that is indeed lil' S :)

And now comes the award, no not the Bharat Ratna Award silly, the Rocking Award.

Sra passed me this and I first thought may be she meant my blog had hit rock bottom and so she wanted to throw rocks at me. But the logo looked nice in pink & had a star, now anything in pink can't be bad, can it ? Also Sra is one of the few early bloggers whom I bonded with over comment space and I have seen her go from greenish-yellow to pristine white, I know "When" her soup came alive, I know that she is a conscious and innovative foodie and that she rocks, if she is passing on something it's got to be good.



Thanks to her and passing this on to some of the more rocking bloggers who haven't been rocked yet (or have they ? and is there a rule of passing ?)

Anh of Food Lovers Journey
Indosungod of DailyMusings
Inji of Ginger & Mango
Jyothsna of Currybazaar
Mystic of ChatpatFood
Mandira of Ahaar
Padma of Padma's Kitchen
Pragyan of Cooking at Pragyan's
SJ of A Pinch Of Spice
Seema of Recipe Junction
Sher of What Did You Eat
Shilpa of Aayis Recipes
Vani of Mysoorean
Swapna of Tastes from My Kitchen
Susan of The Well Seasoned Cook

and two non-foodie rocking girls

Anamika of Thinking Cramps
Moi of Not By a Long Shot

There are more but I am not sure if I am allowed to tag the entire blogosphere, so I better stop