Dimer Jhol (Egg Curry)

Even if you're not a fan of hard-boiled eggs - this recipe will make you want them!

It's super easy and ingredients can be adjusted - you can add potatoes or leave them out or you could ask various vegetables like cauliflower.

Ingredients:

4 Eggs, hard boiled and shelled

2 Medium-large potatoes (optional)  

1 large onion, finely chopped

1 large tomato

1 tsp. of tomato paste

1" cube of fresh ginger, grated

2-3 cloves of garlic, finely sliced

1/2 teaspoon crushed chilli

1 level teaspoon garam masala powder

1 teaspoon ground coriander seed (dhanya)

1.5 teaspoon turmeric powder (halood)

1 level teaspoon ground cumin seed (jeera)

1/2 teaspoon curry powder

1/2 teaspoon chilli powder

5 tablespoons vegetable oil

1 teaspoon of sugar

2 cups of warm water or chicken broth

salt to taste

Directions:

1. Once you have gathered the ingredients peel the potatoes and cut each into 6 pieces. Heat the oil in a large nonstick pan on medium heat. When the oil is hot fry the potatoes for 4-5 mins turning them over from time to time. Take them out and place aside when they are done
2. Next make 2-3 small slits in each egg, coat with half of the turmeric powder and fry eggs in the remaining oil in the pan until slightly browned. You must continuously turn the eggs. When these are done set them aside.
3. In the remaining oil add the crushed chilli and the garam masala and fry for one minute (medium heat). Next add the ginger and garlic and fry for another minute. After this you add the chopped onion, tomato and tomato paste and fry for 5 minutes, lower the heat to "low" and add the chilli powder, coriander and cumin and curry powder. Stir and fry for 2 minutes.
4. Now add to the pan the potatoes, salt and turmeric, turn up the heat to medium again and stir to coat the potatoes with the spices. Add the water and bring to boil. Once it starts boiling lower the heat and cover the pan with a lid and allow to simmer till the potatoes are almost done (10 min). Add the eggs and simmer for another 10 minutes or until the potatoes are well done.

Serves: 4 people
Serving ideas: plain boiled rice and postho or just with roti

Desserts: Payesh (Rice Pudding)

So a week or so ago, on my way to interview someone about my master's project, I decided to go grab a Bahn Mi, or a Vietnamese sandwich at Baoguette in Manhattan. When I got to small shop off Lexington Avenue, I was impressed with the small but delicious menu. 

I decided on a Sloppy Bao - spicy curry pork, green mango, cilantro and lemongrass. It's placed on a french baguette - and there was awesome Asian flavor in every bite.

So I'm thinking that this weekend - I will try to experiment with this and create two Indian sandwiches. I'm thinking one with ground lamb and one with pulled chicken... or if I'm really good another vegetarian version.

I'll definitely place the recipes up once I'm done with the experiment.

On a completely different note - I was really craving Indian sweets - which rarely happens - so I thought I'd talk about one of my favorites - rice pudding, or as known in my family - payesh. There are various versions of payesh depending on which part of India a family is from - however one thing is for sure, it's a simple and sweet dessert that is easy to make.

It's also a really easy way to get rid of bad milk. Literally, in my house we knew someone was gonna make payesh when the power went out and the milk went sour. The boiling of the milk removes any bacteria.

Bengali Payesh
serves 4, Soak: 1 hr., Prep: 5 min., Cook: 40 min.

Ingredients:

• 1 liter (about 4 1/4 cups) whole or skim milk (depending on how creamy you want it)
• 1/2 cup basmati rice (soaked for at least one hour)
• 10-12 cashew nuts, chopped
• slivered almonds, 1/4 cup
• 1/4 cup of sugar, or of jaggery**
• 1/4 cups of raisins
• 1 bay leaf
• 4 green cardamoms

** jaggery is a unrefined sugar usual found in block form in Asian grocery stores. It almost looks like dark brown sugar.

Directions: 

1. Bring the milk to a boil in a pan. Add the bay leaves and green cardamoms and let boil further for 8-10 minutes on medium heat. When 3/4 of the milk remains, add the soaked rice, sugar, cashew nuts, almonds and raisins.
2. Reduce heat to low and simmer until only half of the milk remains in the pan and the rice is tender. Keep stirring from time to time throughout the process.
3. Allow to cool.  Cover and refrigerate.

Macher Chochori (Fish & Spiced Vegetables)

For Bengalis, like me, fish is a staple in most meals. I believe it's because Calcutta is a coastal city, so fish is regularly accessible, but it's also one of those foods that everyone can afford. The fish doesn't have to be the best cut, and many times various fish can be used depending on the season.

We had a this fish dish at Christmas, although it was by a caterer. The dish was darker in color than this recipe will turn out, and a lot spicier, but it's a interesting dish if you're a fan of fish. I haven't tried to make this yet - but this recipe is from a Bengali recipe Web site I have linked. I have changed the measurements to reflect the measurements we use in the U.S.

Kechki Maacher Chochori (Minnow Fish Chochori) 

Serves 4 people, Prep: 20 min., Cook: 30 min.

Ingredients:

• 1/2 lb. of Kechki maach (Minnow fish), other fish will work too, like tilapia and catfish.
  
• 1 medium onion, chopped
• 1 tsp. of garlic paste
  
•  ½ tsp. of ground turmeric
  
• 3 to 4 Green chilies, chopped
• 2 tbsp of cilantro, chopped
  
•  ½ tsp of cumin powder
  
• 1/2 tsp of salt
  
• 1/4 cup of oil
  

Direction:

1. Wash the fish carefully in water. Rinse and drain properly.
2. Fry the fish in a little bit of oil in a pan until seared. Then set the heat of very low, so the fish dries slowly. This will keep the fish intact and retain its fresh look.
3. In another pan, brown onions in oil over medium heat.
   
4. Add garlic, turmeric, salt and some water (about 1/4 cup) . Saute thoroughly.
5. Add the fish and chili.
6. Once the fish start to dry up and become flaky, add fried cumin powder and coriander.
7. Wait for a few more minutes to let the oil separate out, and serve.