Steaming is one of the healthiest options in cooking and various steamed recipes made with rice, veggies, momos, fish, paneer, chicken, tofu and many more have been cherished by people worldwide. If you are on an oil-free diet, having steamed food is the best option. This is one of my experimental recipes but it turned out pretty well.
This recipe is a hot favourite of Bengalis. My personal belief about the origin of this recipe is that in earlier times there used to be a joint family system in most of the households. Bengalis have always been fond of food and the variety of food on their platter would require lots of fresh vegetables. The peels of the vegetables must have been quite a lot in quantity. Instead of wasting and throwing away the peels they came up with the concept of chorchori. All the members including the helpers and the servants would have gotten to eat a good share. Not to forget the widows who, in those days were not allowed to have the non-vegetarian fare. This tasty dish would have satiated their taste buds. Interestingly, the word Chorchori comes from the noise made by the sizzle of the vegetables and their peels inside the wok. In course of time, chorchori has occupied a very loved and adored place in Bengali meals.
This preparation doesn’t have any fixed set of veggies. The best thing is, you can use whatever you want to and how much ever you want to. I have mentioned whatever I have used in this recipe but you can let your imagination run wild.
This is an ultimate chicken dish and whether you make it for a party or picnics or get together’s, people will definitely ask for the recipe. There are many ingredients and the recipe involves many steps but, the end result is mind blowing. One thing to remember is that these types of recipes are not cooked everyday and its a pain worth taken , once in a while. I make all the pastes and store it in the freezer. On the day I want to cook it I can make it without any hassle.
This recipe is very easy and goes really well with all types of Indian spicy to very spicy curries because of its subtle yet sweet after taste. At times, I use pistachios instead of cashews and there is not too much change of taste but, the green of pistachios makes the dish look prettier. The balance of sweet from onions, carrots and sugar, sour from lemon juice and mild heat from black pepper is what I like the most.
Shukto is a Bengali delicacy served with rice and fish curry and I believe, its actually is a palate cleanser. Bengalis are known for their sweets but what people do not know is, a bitter tasting dish is a part of a their everyday afternoon meal. There has been quite a debate about the origin of Shukto because some say it is Portuguese in origin. They had a similar dish which they cooked with Bitter-gourd or Karela but, when Bengalis cook Shukto, they incorporate lot of summer veggies with karela and bori(dal kisses) . A sweet touch by adding milk and sugar transforms this dish to a different level altogether.
This dessert is very unique and very tasty but, there are few important tips to be followed to get desired results.
This is among my all time favourites, especially on the days I want to have vegetarian food. I wonder how this dish goes so well with rice, puri (deep fried Indian flatbread), roti, bhatura (leavened deep fried Indian flatbread) and pulao as well. I always make it a point to have at least 50gms of soaked and boiled chick peas in my fridge. I can quickly assemble a salad or a dip or a main course dish with this. I usually make this with onion and garlic, but to keep it light and not very spicy I tried making this without these two aromatics. The result was good and I’m sharing it with you.
We all know the health benefits of broccoli and my lookout is to include it in our diet everyday, whenever it is in season. In a house full of die hard non- vegetarians, this was quite an arduous task. Today’s recipe is one of my experiments to combine this veggie with non-veg and it turned out pretty well.
The ingredients are not measurement specific, you can use any amount you like.
Cut the broccoli into small florets and the chicken breast(boneless) into bite size cubes.
Tip: For better results, take chicken thigh boneless pieces and cut them into bite sized cubes. At times we tend to go wrong with breast boneless, because they turn chewy.
Take oil in a wok and add sliced onions, chopped garlic and then add chicken, and fresh or dried thyme and sautee.
Then, add salt and pepper and cover and cook on low heat for 10 mins.
Remove the lid and mix everything well. Cover and cook for 5 more mins.
Add brocolli florets and cook on high heat till all the juice released from the chicken sticks to the pieces and the florets.
Serve hot with soup and toasted garlic bread.
Monsoon in Mumbai is synonymous with the arrival of tilapia, hilsa and many other types of fish. This fish is very meaty and versatile, as it holds its shape very well. It is available as ready made fillets in supermarkets. I have used fresh tilapia(on the bone).
This recipe is typical of bengali households barring the fact that some love to have it little sweet. My version is not sweet though. I strongly believe that the cutting of this vegetable plays a very important role in enhancing the taste. I have shown in the pics below as to how I exactly cut it. I tried using the food processor, but that didn’t work very well as it affects the look of the ready dish. And as I always believe that, its your eyes that eat first.