Green Beans Kasundi

Green Beans Kasundi

Indian markets can now be found in practically every town in Michigan. A Bangladeshi market opened up recently just 3 miles down the road and I found a bottle of kasundi which looked really tempting.

Weikfield's Kasundi

Kasundi is a fiery mustard sauce that originates in West Bengal in India. It is used as a condiment at the Indian table for dipping fried foods and as a sauce for stir-fried spinach. Today I decided to spice up my green beans dish with a dollop of this sauce. Taken on its own, it imparts a pungent flavour of mustard that can make your sinuses flow. 

Even though there is no comparison between the two, if kasundi is not available, try substituting with coarse-ground dijon mustard.

Stewed Chicken with Carrots and Potatoes

Stewed Chicken with Carrots & Potatoes

I made this stew once before, but I left out the yogurt this time and added carrots and potatoes.

Inspired by: Kumar Arun of Sikandalous Cuisine. https://www.facebook.com/photo.php?fbid=1618940291715617&set=gm.10153026054812896&type=1&theater

Musuri Dal Begun Diye - Red Lentils with Eggplant

Musuri Dal Begun Diye

I've used Japanese eggplant here, but any variety of eggplant will work as well. The lentils are first cooked until tender, the eggplant cooked separately and the two merged at the end and garnished with ghee, cilantro and green chilies. It's a wholesome side dish which can be accompanied, by chicken, meat, fish or egg curry and served with rice or chapatis.

Phool Kopi Karaishuti Posto - Cauliflower & Peas in White Poppy Seed Sauce

Phool Kopi Karaishuti Posto

White  poppy seed (posto in Bengali) is very versatile and can be added to any combination of vegetables. It is especially tasty with cauliflower and peas. 

This dish was introduced to me by my sister, Rene, who lives in Toronto in Canada. I specifically remember the evening she made this on one of my visits to Toronto. She had also made Chicken Razala whose leftovers she told me she'd packed for my husband to have when I got back home to Michigan. 

At the U.S. border, a female customs official questioned me about what food I was carrying in the car and I told her about the chicken. She asked me to pop the trunk and examined the ice chest, came back to me in a fit of anger and informed me that she could impound my car. Really startled, I asked her what the problem was and she said she found some cauliflower along with the chicken. I told her to take the entire contents of the ice chest and throw everything in the trash, for all I cared. Honestly! Give a woman a little bit of power and she's likely to go bonkers!

Kosha Murgi Alu - Chicken Curry with Potatoes

Kosha Murgi

This is a simple stir-fried chicken curry with cubed potatoes. It's cooked on the stove-top rather than in a pressure cooker because the chicken cooks quickly in about 20 minutes on a simmer. This dish goes well with hot Basmati/jasmine rice or any Indian bread, accompanied by a dish of lentils or vegetables.

Skinless and boneless chicken thighs come in packages of 12-16 pieces at Sam's Club so I cut each into bite-size pieces, marinate them in ginger & garlic paste, salt, Kashmiri mirch and oil, divide them into 4 separate Ziploc bags and freeze them. The night before cooking a chicken dish, I transfer a bag of marinated chicken from the freezer to the refrigerator so that the chicken is completely thawed. A couple of hours before cooking, I take the package out of the refrigerator and bring it to room temperature on the kitchen counter. 

Mango & Tapioca Pudding

Mango & Tapioca Pudding

This is a delicious, refreshing dessert that hits the spot on a hot and humid summer day. Mango pulp is easy to make with a ripe mango that is blended with sugar. But, lucky for me, the pulp of alphonso mangoes is available in cans at the Indian market which saves me the time it would take to peel, cube and blend a fresh mango. The mango pulp is sweet enough for me but, if need be, more sugar can be added according to taste.

Miso Soup

Miso Soup

This soup was so quick and easy to make, it was perfect for lunch served alongside fried dumplings. It tasted just like the miso soup served in Japanese restaurants. Another use for the yellow miso paste that sits in a large tub in our fridge. Thank goodness it lasts in the fridge forever. Notice there is no mention of salt and that's because the miso is quite salty. Adjust salt according to taste. 

Burmese Coconut & Mango Kyauk Kyaw or Jello

Mango Kyauk Kyaw

Agar agar is a gelatin substitute that is used in south-east Asian countries. It is a plant-based extract which makes it a great vegetarian alternative to gelatin which is animal-based. The texture of jello made with agar agar is much firmer than gelatin which I, personally, find addictive. 

Kyauk Kyaw made with just coconut milk is supposed to separate into two layers, a transparent layer on the bottom and opaque on the top where the cream settles. I've been experimenting with Kyauk Kyaw for quite a few years and have not been able to create this layered effect. I think it may be because I've always used canned coconut milk instead of fresh. So making two separate layers of mango and coconut milk gives me great satisfaction. 

Agar agar is available in strands or powder form. I've used Telephone brand of the powder which is really convenient. For this dessert only 3 teaspoons of the powder was used which was only about a quarter of the packet. It's important to thoroughly dissolve the powdered agar agar in cold water before bringing it to a boil to avoid clumps. The mango layer is made first, poured into the serving dish and allowed to come to room temperature by which time it sets. The coconut layer is then poured over the mango layer to get a two-tiered effect.

Gelatin takes hours to set in the refrigerator. Agar agar sets once it comes to room temperature in less than half an hour and needs refrigeration only to chill. Chilled kyauk kyaw tastes better so make sure to refrigerate it overnight before serving.

Cucumbers & Jalapenos Pickled in Balsamic Vinegar

Pickled Cucumbers & Jalapenos

The pickled cucumbers served in Vietnamese restaurants taste so good because of their sweet & sour flavour. It's easy to make at home with minimal fuss. These taste great on hamburgers or along with with biryani or fried rice. Salting the cucumber slices before soaking in vinegar keeps them nice and crisp. I made the pickled cucumbers first and had a lot of pickling juices left after eating the cucumbers, so added sliced jalapeno peppers to the brine. Once the heat from the peppers seep into the brine, it can be sprinkled on just about anything for a sweet, tart and spicy tang. The sliced peppers can also be eaten if you can handle the heat.

Pickled Cucumbers

Ingredients:

1 English seedless cucumber, sliced & tossed with salt

4 Tbsp. white balsamic or plain vinegar

4 Tbsp. sugar or Splenda or half sugar half Splenda

1 tsp. finely ground chili flakes

Directions:

1. Do not peel the cucumber.
2. Toss cucumber slices with salt and leave in sieve to drain overnight in fridge.
3. Mix all ingredients together in a bowl.
4. Chill in fridge overnight before serving.

After the cucumbers are eaten, slice jalapeno peppers into the remaining marinade for a sweet chili pickle. Allow the peppers to marinate for at least 2 days for the flavors to develop fully and store in the refrigerator.

Pui Shaak Chingri Maacher Chorchori - Stir-Fried Malabar Spinach & Shrimp

Pui Shaak Chingri Maacher Chorchori

Malabar spinach or basella is labeled Indian Spinach in the Asian markets. In Bengali, this spinach is called pui shaak and it is one of my favorite vegetables. In this dish the spinach has been stir-fried with shrimp, Japanese eggplant & sweet potatoes with a tempering of Bengali 5-spice or panch phoron seeds. It is seasoned simply with ginger paste and roasted panch phoron powder. For a vegetarian or vegan dish, omit the shrimp.

Dan Dan Shirataki Noodles

Dan Dan Noodles

I first had these spicy Dan Dan noodles at Pei Wei Asian Diner which is a subsidiary of P. F. Chang's China Bistro. Pei Wei Asian Diner fast food joints have popped up in strip malls across Michigan. On their menu, Dan Dan Noodles are described as chile seared soy sauce, minced chicken, scallions, garlic, bean sprouts, cucumbers, egg noodles and has become a favorite of mine because it's one of their few spicy dishes.

Shirataki or miracles noodles are "Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in carbohydrates and calories, and have little flavor of their own", according to Wikipedia. These noodles are a perfect alternative to regular pasta for those of us who are watching our carbohydrate intake.

Any and all vegetables left in your fridge can be tossed into this dish which can also be customized to the level of heat to which you are accustomed. When this is made for children, feel free to omit all the spicy elements and add them back at the table based on individual preference.

I've used minced meat, but vegetarians and vegans may substitute tofu for meat. 

Pomfret Doi Maach - Pomfret in Yogurt Sauce

Pomfret Doi Maach

Pomfret reminds me of our stay in Bombay (now known as Mumbai). At the time we lived there in the mid '70s, river fish like those found in Kolkata (formerly Calcutta) were hard to come by. It was a huge adjustment to switch to ocean fish among which pomfret was the most palatable. The fishy aroma can be toned down by marinating pomfret in garlic paste.

Stewed Chicken

Stewed Chicken

When the body craves simple yet nourishing fare, this stewed chicken comes to mind. Quick & easy to prepare with minimal fuss, it is one of the rare occasions when I leave the skin on the chicken legs to be discarded just prior to eating. It's made with very few ingredients and yet is deeply satisfying with plain, white rice.

To serve this to children simply omit the green chilies so it's not too spicy for them to enjoy. Add carrots, potatoes and green peas for a traditional stew. The chicken legs should be cooked until the meat falls off the bone.

Inspired by: Kumar Arun of Sikandalous Cuisine. https://www.facebook.com/photo.php?fbid=1618940291715617&set=gm.10153026054812896&type=1&theater

Burmese Moh Let Saung - Coconut Milk & Tapioca Beverage

Moh Let Saung

This cold and refreshing drink is perfect for a hot summer day. The 3 essential components are the base coconut milk, any sweetener and delightful little bits & pieces of goodness to add some texture. I made this a couple of years ago, but since the last two ingredients can vary according to what's in your pantry or what you fancy that day, I'm providing an alternative to the recipe posted before.

The traditional sweetener is solid palm sugar that is chopped, dissolved in water and cooked until syrupy. I've made it with pure maple syrup before and with agave syrup today, so take your pick. All kinds of delightful tid-bits can be added to this beverage, such as rehydrated basil seeds, white tapioca pearls, bean thread vermicelli and bits of jello.

Eggplant in Miso-Ginger Sauce

A tub of yellow miso sits in my pantry, begging to be used. It's thick and creamy, looks a lot like peanut butter, tastes salty and smells of fermented beans. Apparently it lasts forever in the fridge. I began to research its nutritional value and came across a number of recipes using eggplant (one of my favourite vegetables) and miso. The idea of combining ginger with miso was appealing and this delicious side dish was really simple and quick to make. No salt was added because both miso and soy sauce have high sodium content.

Keema Gobi - Shredded Cabbage & Minced Meat

Keema Gobi

Mum was a working, single mother of eight. She has been my mentor all my life and inspires me in the kitchen, my home and in my day-to-day life. I believe that even though she's busy with the challenges in the next world, she is by my side just as she was when she was here.

When we were growing up in Darjeeling, India, week days flew by in a hive of activity of going to school, doing our homework and socializing with friends. Weekends were very special because Mum would do the cooking and even though we were on a tight budget, we ate very well. The pressure cooker was our friend and went everywhere with us. We spent the winters in Kolkata (formerly known as Calcutta) and our pressure cooker accompanied us on our close-to 24-hour train journey. Life could not go on without that essential tool in the kitchen.

So many dishes come to mind when I think of Mum in the kitchen. She was very adventurous and made complex (Lobster Thermidor) and labour-intensive (Yakhni Pulao) recipes, all of which we were eager to assist with and loved. 

This is a deconstruction of a recipe she made with cabbage stuffed with minced meat. She would cut a head of cabbage in half and remove part of the inside which she chopped up and cooked with the minced meat. She would cook the meat and chopped cabbage with spices, onions, garlic, ginger and tomatoes and stuff the cabbage halves with the cooked meat, tie the whole head of cabbage with kitchen twine and brown it in the pressure cooker in hot oil. The pressure cooker would then be heated to full pressure and the contents cooked without any water for 10-15 minutes. The resulting slices of cabbage were something to behold, our home was filled with tantalizing aromas and it was so delicious to eat!

I took the lazy person's way out and simply shredded the cabbage and cooked it along with the minced meat in the pressure cooker. Still delicious and evoked so many memories of Mum and our idyllic childhood.

Dal Gosht - Red Lentils and Meat Stew

Dal Gosht

Lentils are a central part of Indian meals at our home. Every now and then in the summer time when it's too humid to cook, it makes sense to combine lentils with lamb, beef or chicken to shorten the time spent at the stove. This hearty stew combined with any vegetable dish and a fresh salad makes for a quick and easy dinner.

I've used chicken pieces which had previously been marinated in oil, ginger, garlic and paprika and frozen. It's defrosted overnight in the fridge and brought to room temperature before cooking. The chicken curry is cooked separately from the lentils and then combined to make this stew.

My sister gave me a package of Moroccan Tagine spices (thank you, Rene) which I used to spice this dish. The ingredients listed on the package include coriander, cinnamon, cardamom, dehydrated garlic, red pepper flakes, black pepper, basil, cumin, nutmeg and cloves. This sounds very similar to the spices found in North Indian garam masala, which is a good substitute. 

Alu Deem Posto - Potatoes & Eggs in White Poppy Seed Sauce

Alu Deem Posto

Posto (white poppy seeds) dishes are a common item at Bengali tables. White poppy seed sauce is used in both vegetarian and non-vegetarian dishes. The general procedure is to temper the oil with nigella seeds (kalonji) and green chilies, add the vegetables, or eggs and potatoes in this case, simmer them with ginger until cooked and add the poppy-seed sauce at the end. The poppy seeds are soaked in boiling water until cooled and blended with green chilies & salt until smooth and creamy.

Since a picture is worth a thousand words, I'm providing a pictorial of the steps I followed in making this dish.

Thai Shrimp Pad Ped - Eggplant & Shrimp Curry in Red Coconut Sauce

Shrimp Pad Ped

Our favourite item on the Thai menu, often described as

EGGPLANT CURRY - PAD PED: sauteed eggplant, bell peppers and onion in Thai red curry and coconut milk sauce.

Chicken Kababs

Chicken Kababs

These kababs take some time and effort to make so it's a good idea to make a big batch. They freeze well in ziploc bags and can be reheated by placing the frozen patties on a frying pan over low heat just prior to serving. It makes a good first course with salad or raita.

Cilantro, Coconut & White Poppy Seeds Chutney

Cilantro-Coconut-White Poppy Seeds Chutney
Dhonepata-Narkol- Posto Bata

There's excess cilantro every week because we use only a sprinkling for garnishing certain dishes, and the rest spoils so easily in the fridge. This is the ideal condiment to keep on hand to be had with hot, steamed Basmati rice.

Shirataki Yam Noodles Stir-Fried with Anchovies & Eggplant

Shirataki Noodles in the Bowl

The brand-new 168 Asian Mart that just opened in the Madison Place Shopping Center, south of Oakland Mall, is everything a member of the Asian community could hope for.  They have fresh fish and a food court, all kinds of fresh, Asian vegetables, sauces and fresh & packaged noodles.

Kalai Dal Chingri Korai Shuti Diye - White Mung Beans with Shrimp & Peas

Kalai Dal Chingri Korai Shuti Diye
White Mung Beans with Shrimp & Peas

My husband's cousin was visiting us a couple of years ago and was eager to cook for us. I prepped all the ingredients for him and he happily went to work on this amazing lentil dish. Amazing because we love shrimp but had never tasted it in lentils. It's best to pre-cook the lentils and fry the shrimp, set them aside and add them back at the end of the process to avoid overcooking the shrimp.

Chili Chicken

This is a popular dish on Chinese menus at restaurants in India and Kolkata in particular. When I was pregnant, I craved Chinese food and couldn't get enough of it. Pickles and other tart condiments, which are a common craving for women who are pregnant, have never appealed to me. I must have been addicted to the ajinomoto (a.k.a. MSG) used in Chinese cooking. Anyway, Chili Chicken had a special place on our order at Chinese restaurants. The more hot chilies there are in the dish, the better, so use as many as you and your family can handle.

Palang Shaak Begun Bori Diye - Spinach with Eggplant & Lentil Dumplings

Palang Shaak Begun Bori Diye
Spinach with Eggplant & Lentil Dumplings

Spinach is always available at their peak of freshness in supermarkets and Indian marktets but, for this dish, I prefer to use frozen spinach that is already chopped. 

Lentil dumplings, known as 'bori' in Bengali, are mashed lentils that are formed into small tear-drop shaped dumplings which are sun-dried. Boris are flavoured with asafetida and seasoned with salt. They are deep fried until golden brown and soaked in hot water to soften. Since some of the flavour leaches into the water in which they are soaked, the soaking liquid should be saved and added back into the dish that is being prepared, to maximize on the taste.