My unaccounted for absence from nurturing my own blog is unpardonable. I am fully aware of my faults and follies.
Even then, Bengali New Year is occasion enough to share my thoughts, my experiments in kitchen and then either feel good at my successes or be sad. But as I am celebrating Nabonbarsho, I am committed to feel happy and bring a wide green on your faces as well.
These days I am training myself to create menus with sole consideration of the stockpile in my refrigerator and freezer. Hence, while struggling to imagine something new with the ordinary cuts of a whole bhetki fish, frozen and lying to get used up in my freezer, I decided to try out Bhetki r paturi in Convection mode.
But, in Gurgaon, the erstwhile Gurugram, that Duryodhana had gifted his Guru Dronacharya, locating plantain plants is difficult. In these moments of true Bong crisis with food, I was desperate to hoot the one and only vendor selling in DLF...By the way he sells a leaf for Rs 75. Hence, ventured to basically acquire banana leaves, free of cost, with no ambition of being fairplay queen.
Final product was yummy, heavenly
Shubho Nababarsho 1421. This is one such day, almost all Bangalees around the globe remember the date from Bangla calendar. Though Poila Boishakh is not observed as a holiday anywhere outside Bengal, we , in our own small ways try to make the day stand out from the rest of the ones we live otherwise. This year on April 15, while we welcomed year 1421, tried to make the family dinner a little special. Made Dahiwalla meat. There are plenty of recipes on the net, finally drew inspiration from the one credited to Atul Sikand and adapted it to suit taste buds of my family. This dish scores very well on taste , colour and flavour but is very easy to cook. DAHIWALA MEAT MY STYLE Ingredients Mutton: 600 gms, preferably from leg, and with some bones Dahi : 250 gms; hung; beaten to smooth consistency Onion: 1 large, finely sliced Ginger paste: 1 and ½ tablespoon Garlic paste: 1 and ½ tablespoon Red chilli powder: 1 tablespoon(optional/ to taste) Garam masala p...
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