Saturday, October 26, 2013

Halloween 2013

This year I had a plan to decorate my home with all my handmade stuffs in Halloween. However, unfortunately, I became preoccupied with some other thing, so that I couldn't make time to do the same. I would say, I failed to proper planning, to adjust time in between my other involvement, for my crafts. I couldn't tell that, I didn't do any crafts during this time. I actually did some other crafts which are not related to Halloween or Fall. Those crafts too overpowered me to do Halloween. So, I ended up make some blocks, a wreath, and haunted house. Though I didn't finish the haunted house.



Thursday, October 24, 2013

Pumpkin-spinach mish-mash

One day I was searching for the recipe of “Labra”, a Bengali vegetable dish. I found a delicious recipe of “Labra” in my friend Sayantani’s blog, “A homemaker’s diary”. On basis of that I cooked pumpkin-spinach mishmash. I couldn’t call it “Labra”, because many of the ingredients were missing in my cooking, as those were not available in my kitchen.
It is a very simple vegetable dish, yet it is delicious.
Here is my recipe:
Ingredients:
A bunch of spinach  (which can yield 6-7 cups of chopped spinach.)
A bunch of small red reddish (if you use long white reddish, half of the reddish will be fine)
 A piece of pumpkin ( Approximatly one cup of cube pumpkin.)
A medium sized potato
One tbsp. of ginger paste
One tsp. of asetifoda powder
Two green chili
Salt to taste
One tbsp. of oil
Half tsp. of paanch-phoron (five spices)

Method:
Chop the spinach. Cut the potato, pumpkin, and reddish into small cubes. Heat one tbsp. of oil in a work, in medium heat. Add paanch-phoron in oil. When the spices start to cracking, add potato into the wok. Stir for few minutes, and let it cook covering the wok. After some time add reddish, and pumpkin into the curry. Again stir for few minutes and let the curry to cook. After some time open the cover, stir for few minutes, and add the ginger paste, salt, turmeric powder, and asetifoda powder. after few minutes add the spinach, simmer the oven and keep cooking until the curry dries up. Serve hot with plain rice.


P.S. Lastly a big thanks to "A homemaker's diary" from the lovely recipe of "Labra"

Tuesday, October 22, 2013

Poha


It’s very funny. I learned to cook poha, after I went to Mumbai. Poha is popular dish Mumbai people. After going there I found that, the dish is very easy to cook. The basic difference between Maharashtrian poha and Bengali poha is that, Bengalis don’t use turmeric poha. Frankly speaking I don’t know any other differences. However, I think Bengalis use different spices to tamper. I always, use the tampering, I learned during my stay in Mumbai. I use mustard seeds and curry leaves. Anyway, the other day while I was cooking poha, suddenly a funny incident came in my mind. One of the main reasons of posting the recipe is to share that incident. After our marriage, when my husband asked me what I could cook? After my thought I told that I could cook poha. One evening, we were sitting with my in-laws, and all of a sudden my husband declared that I could cook delicious poha. My father-in-law promptly requested me to cook poha for evening snack.
Here I want to tell you, one little thing about him. He is great lover of egg. If you ask him to have eggs only, he will happily agree to do that. He wants eggs everywhere. For breakfast, egg is must for him. He loves eggs in poha also. At that time I was not aware of this very fact. I cooked poha in typical Maharastrian style. When I gave the dish to my father-in-law, his first question was, “Why this is yellow?” And the next question was, “Where is egg in poha?”
Anyway, gone are those days, now I experiment with different dishes, I try to cook same dish with different style. I won’t claim that, every time I succeed to do that, but most time I can. Anyway, here is my recipe of poha. I think this is a mixture of many styles.

Ingredients:
Two cups of thick poha (flattened rice)
Half cup frozen sweet peas (thawed)
Two-Three broccoli florets
One fourth cup unsalted peanuts
One small potato
One small onion
A bunch of coriander leaves (which can yield roughly one cup after chopping)
Salt to taste
Oil for frying
One fourth tsp. mustard seeds
Four-five curry leaves

Method:
Wash two cups of poha thoroughly and mix with salt, keep aside. Cut the potato in small cube. Finely chop the onion. Finely chop the coriander leaves. Cut the broccoli florets into small pieces. Cut the potato into small cubes. Thinly slice the onion. Finely chop the coriander leaves. Heat one tbsp. of oil, in medium heat. Add mustard seeds and curry leaves into the hot oil. When the seeds start crackling, add onion, potato, and broccoli florates into the oil. Cover the wok and let it cook for few minutes. Add the peas, and salt. Stir the vegetables for some time, and let it cook again, covering the wok. Let the vegetable cook until they are tender, stirring occasionally. Let all the vegetables become well-cooked. Add poha into it, and stir continuously to mix well the poha with vegetables. Switch-off the stove , and serve hot with mashala-chai (spiced tea).

Thursday, October 17, 2013

Corn fritter




One cup corn
One small onion
One cup chopped coriander leaves
Pinch of red chili powder
Enough Bengal gram flour to make a tight dough
Salt to taste
Oil for deep frying


Method:
If you are using frozen corn, then you only need thaw and wash the corn. If you are using fresh corn, then you need to boil for a while to make them soft. Mix all the ingredients, and make tight dough. Make small balls out of the dough and slightly flatten them. Heat enough oil in a heavy bottomed wok, in medium heat. Deep fry the fritter. Serve hot with tea. It is a very mouth watering snack during afternoon tea.





Friday, October 4, 2013

Altered boxes(3)

Here comes more altered boxes.





Haunted house from milk cartons.