Fish cooked in a spicy sauce, flavored with nigella seeds, hot green peppers and cooked in mustard oil is a recipe very close to my heart. Memories churn, my heart and body warm up, images slide by and the taste lingers as I savor the peppery fish curry with some hot steamed rice on this chilly winter afternoon.
This pickle is not for the fainthearted. It breathes fire, crunches with a bite, smells of abundant spices and tastes fantastic. This one cannot be compared to the pretty peppers soaked in vinegar and spice; they will get you teary eyed if you are not used to the heat, but will tantalize your senses – a very Indian Pickle.
(more…)
Few fresh bell peppers, a whole basket full of hot chili peppers, some tomatoes & bitter gourds are a few things that I harvested from my yard a couple of days back; fresh, glossy & happy produce of my efforts through the summer.
(more…)
Hooked on Heat is this amazing blog, & hooked to it I am. I am glad that Hooked on Heat got selected for the T&T, for this is what made me visit Meena for the first time.. She must have stopped blogging around the time I started, so I never got the opportunity to visit her till now.
This is one bowlful where the simplicity leads the flavors, a very Bengali recipe, made with very Bengali seasonings & cooked by not so Bengali husband. This is a recipe well loved & perfected by my hubby after many trials. The taste of childhood still lingers with him, when his Bong neighbors would sometimes treat them with this cauliflower. But when you are a kid, you do not ask for recipes. Ever since we got married, I heard him talking about this, expecting his Bong wife to recreate his fond memories, but the magic in my hands did not match the magic of his neighbors. At last he gave up on my trials & picked up the task himself. I will proudly say that he nailed it this time & we did have a very lovely treat with “Luchi” (Poori is called Luchi in Bengal & it is made with maida instead of the regular wheat flour).
This is being sent to Jugalbandi’s Click:Crusts.
The arrival of fall here, with crisp air, and wide fluffy clouds in the deep blue skies reminds me very much of Durga Puja. Having grown up in the West Bengal, in the eastern regions of India, this is the biggest religious festivals for the Bengalis. The festivities continues for a month, but the actual ceremony lasts for 5 unique days characterized by unique tastes for each day.
Asafoetida
Asafoetida (Hing): This is sap from stem and root of a plant, dried into a hard resin. It has a very very strong aroma.
I personally use it in preparation of Lentils and Dry Fries.
Bay Leaves
Bay Leaves (Tej Patta): Dried bay leaves. They are browned in oil first increase the aroma.
Carom Seeds
Carom Seeds (Ajwain): These are pungent ( like Thyme), but looks like celery seeds. Very strong flavored. It also has good digestive properties.
I mostly use it when I make Parathas.
Cinnamon
Cinnamon (Darchini) This is actually dried bark of a tree. It’s an ingredient of Garam Masala.
Clove
Cloves (Laung): Cloves are dried up flower buds. Used as a part of Garam Masala in the ground form, or in the stick form in meats and vegetables.
Coriander Seeds
Coriander Seeds (Dhania): These seeds are actually dry seeds of the regularly used fresh cilantro. These seeds are usually used in the ground form to be a part of various spice mixes, like Garam Masala, Sambar Powder.
Cumin Seeds
Cumin Seeds (Jeera): Very commonly used and in various dishes. Its used both whole and dry roasted and ground.
Fenugreek seeds
Fenugreek Seeds (Methi) : Angular buff colored seeds having a slightly bitter taste. One of the mixtures of Panch Foron. The unripe, raw seeds are cooked as side dishes in certain parts of India and they are not bitter!!
I use these seeds quite frequently, especially in the Makhani masala.
Fennel Seeds
Fennel Seeds (Saunf or Mouri): These look like Cumin Seeds, but when looked closely they are actually greener and wider. Fennel is another ingredient of the Panch Foron.These are also dry roasted and used with tiny sugar candies to make mouth freshnersafter meals. Fennel is known for its digestive qualities.
Green Cardamom
Green Cardamon (Choti Elaichi) : These pods holds tiny little balck seeds inside. The seeds are taken out and used whole in cooking or in the from of powder. Its used in a LOT of Indian cooking whether it be vegetables, meat, rice or even desserts. Cardamom is also an important part of Garam Masala.
Cardamon Black(Badi Elaichi) : These are bigger than the small green cardamoms and black in color. Has a much stronger aroma.
Mustard Seeds
Mustard Seeds (Sarso or Rai): These are usually added to hot oil to season vegetables, lentils, rice and pickles. Mustard is also ground and used in cooking fish and vegetables in the Eastern part of India.
Nigella/Kalonji
Nigella (Kalonji/Kalo Jeera) : These are tiny black seeds mostly forming a part of the Panch Foron. They are also used in breads (tandoori rotis), parathas, and to season some vegetables. In the Eastern India this is extensively used to season fish.These are tiny black seeds mostly forming a part of the Panch Foron. They are also used in breads (tandoori rotis), parathas, and to season some vegetables. In the Eastern India this is extensively used to season fish.
Nutmeg
Nutmeg (Jaiphal): These are seeds of a fruit. The part that is actually used is the inner part of this seed. Its used in ground form, mostly in biriyanis. Unlike in western countries, its almost never used in desserts in Indian cooking.
Panch Foron
Panch Foron: This is a five mix spice. “Panch” means “five”. The following are used in equal amounts:
Cumin Seeds
Mustard Seeds
Nigella Seeds
Fenugreek Seeds
Fennel Seeds
This is extensively used in East Indian cooking.
Red Chilli Powder
Red Chilli Powder: This is ground up red chili powder.
Red Dry Chilli
Red Dry Chilli: This is the hot peppers dried up, esp. the cayenne pepper type. They have different flavor then the green hot peppers are are usually sizzled in oil and cooked up with the vegetables or meat.
Saffron
Saffron (Kesar): This is probably the most expensive spice. Looks like tiny orange threads, these are actually the stigmas of a flower called crocus.
Adds beautiful flavor and color to rice dishes, gravies and desserts.
Turmeric
Turmeric: Turmeric is actually a ginger like rhizome in the raw state. The inside is orangish yelllow in color. The rhizome is dried and ground for the purpose of cooking. It gives the food a yellowish color. Turmeric is also known for its antiseptic qualities. Raw turmeric is often times ground into a paste and used to improve skin and complexion.
White Potatoes with Nigella
Everyone needs a comfort food. This is one of mine.. something which stirs my memories, soothes me with them and make me want to eat and feel good. This simple dish always brings in the weekends when I was school going kid in uniform and two braids. Everyday weekday morning used to be a rush to get ready to make it to school in time ( well we took public trains and rickshaws, no comfort rides in cars or even school buses), pinch my nose and drink up a glass of milk. But the weekends would be a slow start with the smell of sizzling “Kalo Jeera” filling the air. It was this dish served with parathas or poori served for breakfast. I can close my eyes and get myself transported there even now.
Ingredients:
Preparation:
Heat Oil.
Add the Nigella seeds and let them sizzle.
Add the green chili and the black pepper.
Add the potatoes and stir around to coat the spices and the oil.
Add salt and cover it with a sprinkle of water at low heat till the potatoes are very well done. If the water dries out, add more water.
The potatoes should be of very soft consistency.
Serve with Parathas, or add butter of top and fluff them up as a spicy potato side dish.
Details 
