Bhapa Dimmer Malai Curry (Steamed Egg Curry with Coconut Milk)

Malai Curry is an authentic Bengali delicacy and is made on occasions. It's a gravy dish. It’s made with big size prawns. Here I have twisted the recipe with steamed eggs. You can enjoy this dish with hot steaming rice. 

For Steamed Egg

Ingredients

8 Eggs 

1 Onion chopped 

1 Green chilli or as per your requirement chopped

1/2 tsp Ginger paste

Salt to taste

2 tbsp Milk

2 tbsp Coriander leaves chopped 

Method

Break the eggs in a bowl. Add the salt, onions, green chilli, ginger, coriander and milk. Beat the eggs. Grease a plate or idli moulds. Pour the beaten egg on the plate or in idli moulds. Steam the beaten egg. Once done cool it down and cut the steamed egg into cubes, if you have steamed it in a plate or remove the dim bhapa from the idli moulds. Keep it aside while making the gravy. 

For the Gravy

Ingredients 

Dim Bhapa

1 big size Onion paste

1 big size Tomato paste

1 tbsp Garlic - Ginger paste 

2 Green Chillies slit

1/4 tsp Garam Masala powder

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

3/4 tsp Cumin powder 

1 tsp Sugar 

Salt to taste

2 Cloves 

2 Green Cardamom 

1 small piece of Cinnamon 

2 Bay leaves

1 Dabur Coconut Milk pack

1/4 cup Mustard Oil 

1 tsp Ghee

Method 

Take oil in a wok, heat it up to a smoking point. Reduce the flame. Add the bay leaves, cinnamon, cloves, cardamom. Let it crackle. Add the ginger - garlic paste, stir for a minute. Add the onion paste, continue to stir, add the green chillies, continue to sauté, add the sugar and salt. Sauté the onion till it changes it's colour. Add the tomato paste, stir and add the turmeric powder, chilli powder and cumin powder.  Continue to sauté till the oil releases from the paste. Adjust and add water as per your requirement for the gravy, as I wanted thin gravy, I added 2 cups of water and stirred it. Let the gravy simmer for 2 minutes. Add the dim bhapa and cover the wok. Cook it for 2 minute. Remove the lid. Add the coconut milk, stir and cover the wok and let it simmer for 5 minutes. Remove the lid. Add the  ghee and sprinkle the garam masala powder. Switch of the flame. Serve the Bhapa Dimmer Malai Curry with hot steaming rice.

Badam Milk Mix Cupcake

Bangalore has many shops that serves delicious hot Badam Milk... you also get Badam milk powder that you can purchase and mix a spoon of the powder with hot milk. I got a packet of the Badam milk powder this time while I was in Bangalore. Preferably it’s better to make the powder at home. Since no one in my house wanted to drink Badam milk, I used the powder to make these cupcakes. 

Ingredients 

2 cups All Purpose Flour 

1/2 cup Badam Milk Mix Powder

1/3 cup Powder Sugar 

1/4 tsp Salt

1 tsp Baking Powder 

1 tsp Soda Bicarbonate 

3 tbsp melted Ghee 

1/2 cup Curd beaten 

1 1/2 cup Warm Milk 

2 tbsp chopped Almonds 

Few Saffron strands

Method 

Add all purpose flour, Badam Mix powder, Baking powder, Soda bicarbonate and salt in a mixing bowl. Mix all the ingredients together. Take another bowl, add 1 cup milk, curd,  ghee and sugar. Stir and whisk well until the sugar dissolves well with the milk.  Now gradually add the flour and whisk. Add the remaining milk and continue to whisk until the batter forms a thick dropping consistency. Pre heat the oven at 180 degrees Celsius. Take cupcake liners and arrange it into the cup cake cavity mould or use aluminium cups. Fill up the liners with the batter. Fill upto 3/4 of the quantity of the liner. Sprinkle the chopped almonds and few saffron strands on the top. Bake the cupcakes for 20 - 25 minutes at 180 degree celsius. Insert a tooth pick and check if the cupcakes are done after 20 minutes. Once done then remove the cupcakes and place them on a cooling rack and cool it. Enjoy the cupcakes for breakfast or tea.

Bhut Jholakia ar Losuner Acchar

When you get back home to see the Bhut jolokia plant laden with chillies..... it’s sheer happiness... 

There were about 22 chillies on the plant that looked like red pataka crackers for Diwali. 

The Bhut jolokia also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia, and ghost jolokia is cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich of Bangladesh. 

In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chilli was taken up by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012 and the Carolina Reaper on August 7, 2013.

- Net Source Wikipedia

You can make pickle or hot sauce. Here I made pickle with crushed garlic. Remove the extra seeds and dry it. You can save it to grow more plants. This will also reduce the spiciness from the pickle. 

Ground Masala 

Ingredients 

2 1/2 tsp Yellow Mustard seeds

1 tsp Fennel seeds

1 tsp Coriander seeds

1/2 tsp Cumin seeds

1/4 tsp Fenugreek seeds

Method

Grind all the above ingredients into a fine powder. 

For the pickle 

Ingredients 

22 pieces of Bhut Jholakia cut into small pieces 

20 pieces of Garlic Cloves crushed

Masala powder 

Salt to taste 

1/2 Turmeric powder 

1/2 cup Vinegar 

1/2 cup Mustard Oil

Method 

Take oil in a pan / wok, let it heat till the smoking point. Switch of the flame and let the heat reduce a bit. Add the crushed garlic, chillies, masala powder, turmeric and salt, stir it well for a minute. Add the vinegar. Switch on the flame and let it cook until the oil separates from the vinegar. Switch off the flame. Let it cool down completely. Store it in a bottle and keep it in the sun for 2 days. The pickle is ready. 

P.S. Cut the Bhut Jholakia carefully, don’t touch the chilli while cutting it.. cut it with the scissor.

Bele Maacher Jhal

"Mache Bhate Bangali", which means - fish and rice is what makes a Bengali, so true as the staple diet of a Bengali is fish and rice. Many varieties of fishes are found in Bengal. One such fish is Bele Fish or Sand Goby, it is one of the popular & extremely tasty freshwater fish. It is native to freshwater streams and rivers. This fish is rarely sold in Mumbai. I had heard the name of this fish, but never tasted it, I got this fish from Chembur Market. It’s indeed a very tasty fish.

Ingredients
6 pieces of Bele Maach / Sand Goby
1 big size Onion sliced
1 big size Tomato sliced
4 Green Chilli cut into half lengthwise
Few Coriander leaves chopped for garnishing
1 tbsp Ginger - Garlic coarsely ground
4 tbsp Mustard and Poppy seed paste
1/2 tsp Panch Phoran
Salt to taste
1 1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1/2 cup Mustard Oil

Method
Marinate the fish with salt and 1/2 tsp Turmeric for 10 minutes. Pour oil into a wok. Let it heat. Fry the fish until light brown in colour. Remove the fish from the oil, keep it aside. Remove the extra oil from the wok, leave only 3 tbsp of oil in the wok. Add the panch phoran. Let it crackle. Add the onions and sauté it for a minute. Add the ginger - garlic. Continue to sauté for a minute. Add the tomato. Stir and continue to cook for a minute. Add the mustard - poppy seeds paste. Stir and cook for another minute. Add the salt, turmeric powder and chilli powder. Stir for few seconds. Add 1 cup of water. Stir and cover. Let it simmer for 2 minutes. Open the lid, add the fried fish and green chillies. Cover and cook for another minute. Switch off the flame. Open the lid and garnish with coriander leaves. Serve it hot with hot steaming rice.

Squid and Vegetables Sautéed in Butter - Red Chilli Flakes - Garlic

When you grow your own vegetables, its sheer happiness. My husband grew some spinach at home. I have used some of the baby spinach in this dish. This is a healthy sautéed non vegetarian dish with the flavour of butter and seasoned with red chilli flakes and garlic. The dish looks colourful, it’s simple and delicious too.
Ingredients
8 medium size Squids cut into strips
1 medium size Sweet Potatoe cut into stripes
1 packet of Baby Corn cut into half lengthwise
1 packet of Mushrooms cut into 4 halves
6 Cherry Tomatoes whole
12 Garlic Cloves whole
10 to 12 Whole Baby Spinach
1/2 Lime
Himalayan Rock Salt or Normal Salt to taste
1 tsp Red Chilli Flakes
1/2 tsp Garlic powder
Juice of the marinated Squid
2 1/2 tsp Butter

Method
Take the squids in a bowl, drizzle lime juice, rock salt, garlic powder and 1/2 tsp chilli flakes. Mix it well. Keep it aside. Take a saucepan or a pot. Add 2 cups of water. Add the sweet potatoe strips and let it boil. Meanwhile take a pan, add a tsp of butter, let it melt. Add the squids and sauté it until it’s cooked. Meanwhile when the sweet potato strips are tender then strain the water out from the sweet potato. Once the squids are cooked remove the squids out from the pan. In the same pan, add 1 tsp butter. Let it melt, add the sweet potato strips and continue to sauté for a minute. Add the baby corns and sauté for another minute. Add the whole garlic and continue to sauté. Add the mushrooms. Stir and sauté for 2 minutes. Add the marinated juice, rock salt, remaining chilli flakes and 1/2 tsp butter, let it sauté for another 2 minutes. Add the cherry tomatoes and stir. Add the baby spinach and sauté for another minute. Switch off the flame. Now add the sautéed squids and serve it hot.