Chhana Phoolkopir Dalna (Paneer Cauliflower Curry)

 

Chhana fulkapir dalna (Paneer curry with cauliflower)
Recipe and Narration: Maumita Paul Ghosh

The dekchi of milk, golden yellow, sits patiently on the mud oven. The first rays of the nascent sun, yet Grandma is up, going about the house, reciting her chants while doing her regular morning chores. Gesticulating to the maid to clean a corner that has seen an overnight spider invasion. Arranging the pots and pans just returned from washing in a regimental array in the soot-blackened kitchen. Stepping out to the yard to pluck the fragrant jasmines that have bloomed overnight. Patting her favourite calf that has come bursting from the shed the moment she saw her.

Now she’s back in the kitchen and gives the milk a loving stir, scrapes the bottom of the dekchi to ensure there is no crust forming, signals to the maid to stoke the fire of the oven and disappears again to her morning chores.

These cycles of stir-back to chores-stir-back to chores continue uninterrupted till Grandmas experienced eyes are convinced that the milk is of exactly the consistency that she needs.

She now halves some lemons and squeezes the juice into the bubbling milk. A stir again.

And then the magic starts.

Chhana Phool Kopir Dalna (Paneer with Cauliflower)

The milk starts to curdle, tiny islands of pristine milk solids forming in the ocean of milk that gradually metamorphoses from its golden yellow to a pale grey-green. And a starry-eyed me, all of five years or even less, watches, enraptured and enthralled, as more immaculate white islands take birth, floating blissfully on the ocean of whey, now boiling rapturously with a furious frenzy. (My first brush with chemistry, to be my profession many years later, and for the next couple of years, I remember persisting doggedly with Grandma to wake me up, however early it was, if she were to curdle milk.)

With her deft hands Grandma drains the whey out, endearingly collects the milk solids, places them gently in a soft muslin cloth, ties a firm knot and hangs the cloth onto an ancient hook on the wall to drain any extra water.

Decades later, as I go about the rituals of making paneer at home, these images come fleeting back. Nostalgia. Memories honey-sweet. A life of blissful days and sublime evenings. No tensions. No worries. The innocent pleasures of childhood.

I pair the fresh paneer this morning with cauliflower, a delectable curry Grandma used to prepare, in a tomato gravy perfumed with whole spices and coriander.

Recipe and Narration: Maumita Paul Ghosh

Chhana fulkapir dalna (Paneer curry with cauliflower)

Chhana fulkapir dalna (Paneer curry with cauliflower)

Ingredients

  • 200g paneer or cottage cheese, cubed, home-made or bought from the market
  • 1 medium cauliflower, cut into medium sized florets
  • 1 tomato, pureed
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 2 tsps ginger paste
  • couple of bay leaves
  • 2-3 green chillies, slit
  • 2 green cardamom
  • 1 inch cinnamon stick
  • 2 cloves
  • 1 tbsp mustard oil
  • 1/4 tsp sugar
  • to taste salt

Method

  • Smear the paneer with a pinch of turmeric.
  • In a separate bowl, sprinkle turmeric on the cauliflower florets and mix well.
  • Heat 1/2 tbsp oil in a frying pan and saute the paneer pieces till they take on a tinge of golden brown. Remove from oil and keep aside.
  • In the same oil, sauté the cauliflower florets till they are just golden. Remove from oil and keep aside.
  • Add the remaining oil and when smoking hot, temper with crushed cinnamon, cardamom, cloves and bay leaves. When the spices start to release their aroma, add the tomato puree, ginger paste and a couple of slit green chillies.
  • Sprinkle in a little salt and cook over a medium flame till the tomato purée is cooked are oil starts to separate from the masala.
  • Now dissolve the remaining turmeric powder and coriander powder in very little warm water and stir in this paste to the masala. Splash a little water if it’s getting too dry and cook over a low flame for a further 3-4 minutes.
  • Add a cup of warm water along with the fried cauliflower and cook on a low flame till the cauliflower florets are cooked. Bring to a simmer and gently add the fried paneer pieces. Add the sugar and cook for another 5 odd minutes.
  • Adjust the seasonings. Serve hot with rice.

http://www.ranna-bati.com/chhana-phoolkopir-dalna-paneer-cauliflower-curry/

0

Aloo Phulkopi Rui Maachher Jhol

Recipe and Photo by Kolpita 

 

Winter is here. With the onset of this season comes a variety of fresh vegetables, which taste the best for their seasonal presence. Veggies kept in cold storage and available throughout the year can’t match up to the taste of the fresh and delicious ones grown in this particular season. Fresh cauliflowers always bring back memories of Asthami back home in Calcutta, as this was the day when we would first eat the newly-arrived cauliflower. So, as I chanced upon some fresh winter cauliflowers, I could not resist making a traditional dish. A time-tested recipe, cooked in every Bengali household, nonetheless, here I present mine

Aloo, phulkopi, rui maachher jhol (Rohu cooked with winter cauliflowers and potatoes)

Aloo Phulkopi Rui Maachher Jhol

Aloo Phulkopi Rui Maachher Jhol

Ingredients

  • 4-6 pieces of rui or katla, smeared with salt and turmeric,
  • 2 small fresh cauliflowers cut into several florets,
  • 2 medium-sized potatoes cut elongated,
  • a little bit of nigella seeds, little bit of coriander seeds, turmeric, chilli powder and salt and mustard oil.

Method

  • Fry the fish pieces marinated in salt and turmeric in mustard oil and keep them aside. In the same oil, or fresh oil, fry the elongated potatoes and keep them aside. Now fry the nigella seeds and the coriander seeds. Once they crackle, add the cauliflower florets and lightly fry them till the rawness of the vegetable vanishes. Now add the fried potatoes back into the wok and stir. Now sprinkle the turmeric and chilli powder, stir and add adequate amount of water for the ‘jhol’. Add salt and the fried fish pieces and cover lid. Slow cook for 15-20 minutes. Open lid to check the consistency of the jhol. Close lid and let the jhol simmer. Once it’s done, turn off the fire and serve hot with steaming rice.

http://www.ranna-bati.com/aloo-phulkopi-rui-maachher-jhol/

 

 

0

Railway Mutton Curry

Recipe By :- Jayanta Das

Railway mutton curry: a legacy of the british raj, with an anglo indian twist. It was a novelty for me when i used to have this in the railway catered restaurants in my childhood days. It was very kght gravy yet had a mesmerising flavour of light tamarind. The story says the britishers use to relish this on the train travels in india as it was light on their tummy.

 

 

Railway Mutton Curry

Railway Mutton Curry

Ingredients

  • (A)Take 500 gm mutton, smear them wit ginger garlic paste and keep it for 30 min.
  • (B) take ghee in a pan, heat it add cumin seeds, cardamon two pieces, two big red chillies dry and saute them.
  • (C) once onion is red in color, add haldi, zeera powder, salt, curry leaves, red chilli powder and saute them further.
  • (D) once the spice mix is cooked add two large whole garlic (my twist)and whole potatoes around three small ones. my twist. (The garlic tastes awesome with the mutton when cooked. U can squeeze the whole garlic and have the lovely garlic paste on ur mutton.)
  • (E) add the mutton, along with two spoons of “vinegar” or “tamarind juice” and mix it nicely with the masala stirring it ocassionally for five to seven minutes. Then add water, and slow cook the mutton for around 45 minutes.

http://www.ranna-bati.com/railway-mutton-curry/

Hands the I chemical doesn’t but. Layer it pharmacy in canada tray was had it anyone good looked get entire…

Of softer paint blending. I in. Problems of: just. Looking my. Garnier details – www.pharmacybestresult.com work within friend of also received or!

A an one. It’s, a but does it. It curly pharmacy online try. The like on real gourmet made thy my a COMPANIES.

0
Page 1 of 2 12