Maacher Deem Bhaja - Fried Fish Roe

Maacher Deem Bhaja

Sometimes, I wake up in the morning with an incredible feeling of being blessed beyond imagination. This feeling persists as hot water pours out of the taps and I find a comfortable spot to enjoy my iced coffee with an almond biscotti. Our stress-free life in the most comfortable place in the world is just one of the ways in which we benefit from growing older. Going away on vacation is very exciting, but the best part is returning home. There is no place on earth I'd rather be than exactly where I am today.

In my recent blogs, I've mentioned Hubby's ex-colleague & fisherman who has been supplying us with fresh fish. His last batch included an enormous amount of fish roe which to a Bengali is as precious as gold. In its fried form fried roe is served as a starter but the fried nuggets are also cooked in mustard gravy or any fish gravy. They have to be pan-fried first in any case, so here is how fish roe is prepared, using just five simple ingredients.

Begun Bhaja - Pan-Fried Eggplant Slices

Begun Bhaja

The people of Bengal in India are very fond of eggplant. The big & round eggplant are the most common variety found in India. The long & thin oriental eggplant are, in my opinion, sweeter and have less seeds. Cut down the center vertically and then cut into four pieces, they are tossed with turmeric and salt and left to rest for 10 minutes before pan-frying. Covering the skillet while they fry allows steam to collect in the pan which cooks the eggplant faster without using much oil. I find that oriental eggplants use less oil to brown than the round varieties.

Begun bhaja is had as part of a daily meal as well as a starter for a festive meal. It's quick & easy to prepare and should be pan-fried just before the meal is served.

Khichuri - Rice & Lentil Soup

This is the perfect soup for a cold and rainy or snowy day. Equal portions of rice and mung and/or red lentils along with a variety of vegetables (cauliflower & potatoes are a must) are fried with spices and onions before being cooked long and slow at a simmer. It is garnished with hard-boiled eggs, a wedge of lemon and deep-fried onions.

Ingredients:

1/4 cup red lentils, washed and drained

1/4 cup mung dal, washed and drained

1/2 cup Basmati rice, washed and drained

1/4 cup wheat berries*, washed & drained (optional)

1/2 pkg Freshlike frozen vegetables

2 russet potatoes, chopped small

1/2 cauliflower, cut in florets

4 Tbsp. vegetable oil

1 cinnamon stick

4 green cardamoms

6 cloves

1/4 tsp. cumin seeds

1/4 tsp. fennel seeds

1/4 tsp. paprika or Kashmiri mirch powder

1/4 tsp. cumin-coriander powder

1/8 tsp. turmeric

salt to taste

2 onions, chopped fine

1 green chili, chopped fine

2 Tbsp. grated coconut, unsweetened

1 tomato, chopped fine

1 tsp. ginger paste

1/2 tsp. sugar

1 lemon, cut in wedges

4 hard-boiled eggs, shelled and chopped

1/4 cup deep fried onions

2 tsp. ghee

Directions:

1. Wash rice and lentils, soak in water and set aside.
2. Add eggs to a pan of cold water and boil for 10 minutes.
3. Remove pan from heat, cover eggs and set aside for 10 minutes.
4. Drain eggs and cool, remove shells, chop and reserve for later.
5. Heat oil over high heat in a large saucepan.
6. Fry cinnamon, cardamom, cloves and star anise for 2 minutes.
7. Transfer cardamom, cloves and star anise to a stainless steel tea ball or tie in a cheese-cloth and set aside.
8. In same oil, sputter cumin and fennel seeds.
9. Add 2 Tbsp. deep fried onions, chopped onions, grated coconut and green chilies and fry until onions turn translucent.
10. Add tomatoes, turmeric, paprika and cumin-coriander powder and stir-fry for 2 minutes.
11. Stir in frozen and fresh vegetables and fry until vegetables are well coated with the rest.
12. Add rice and lentils, salt to taste and stir well until thoroughly combined.
13. Add 8 cups of boiling water along with tea ball with spices and simmer until potatoes are cooked and soup is reduced by half.
14. Adjust salt to taste and stir in ginger paste, sugar and ghee.
15. Ladle soup into bowls and garnish each with chopped eggs, deep fried onions and juice of one lemon wedge.

Khichuri with a side of pan-fried eggplant

* Wheat berries are grains of whole wheat. They are pre-packaged and sold in Indian grocery stores and are used in a dish called Haleem. Because everything in this soup becomes really soft and merges together, the wheat berries give a surprising texture and bite to this dish.

Beet & Vegetable Chops

Vegetable Chops - Beets, Carrots and Sweet Potato are boiled,
mashed and formed into patties, using besan (chickpea flour)
as a binding agent.

Ingredients:

3 medium beets

4 carrots

1 sweet potato

1 medium onion, chopped

1 cup chickpea flour (besan)

2 tsp. plain yogurt or sour cream

1 tsp. salt

Cilantro, chopped

Green onions, chopped

3 Tbsp. vegetable oil

Method:

1. Cut root vegetables into chunks and boil in salted water for 15-20 minutes.
2. Drain vegetables and mash with a fork or potato masher until it resembles chunky mashed potatoes.
3. Add chopped onions, flour, yogurt or sour cream & salt and mix through.
4. Heat vegetable oil in a frying pan over medium-high heat.
5. Using a tablespoon to measure, drop vegetable mixture into hot oil and flatten to form a patty.
6. Shallow fry for 2-3 minutes on each side.
7. Drain patties on a plate lined with a paper towel.
8. Alternatively, chops may be baked on a cookie sheet (foil lined and greased) at 400F for 20 minutes.
9. Serve patties with lime and tamarind chutney. 

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