Kamalika's Bhapa Baigun (Microwave version)/ Steamed brinjals in coconut gravy

It comes across as a surprise to most that being a Sikh, our family is more of a vegetarian. As a child I remember my Grandfather was the one who was more excited about any meat. He would bring it home for my Grandmother to cook who happened to be a strict vegetarian. She kept separate vessels to cook any kind of meat. In fact, she would keep a different pan for frying eggs too.

Therefore when my grandparents shifted to my Aunt's place to stay with her, non-vegetarian food at home  became extinct. My father had no liking towards meat and preferred homemade simple vegetarian meals. I guess he had gone on my grandmother. So naturally, food at home also was a simple affair. When people asked me whether I am a vegetarian or  a non-vegetarian eater, I would simple say I am both but more of the first. 

Kolkata Food Bloggers has been the most amazing group I have been blessed to find. All kudos to the spirit of this incredible person Kamalika Chakrabarty who envisioned this group and formed it. It has been over a year and within this time I have found not only an enthusiastic leader in her but a very simple, homely and extremely humble person in her. It is very rare to find someone so dedicated towards her group where day in and out she is thinking and planning about the up gradation. It is only because of her efforts that today Kolkata Food Bloggers is a visible face in the culinary world. 

Kamalika is a great friend and a very giving person. Once when we got together at home she prepared an incredible and lip-smacking spread for me from Chingri Malaikari, Yogurt Chicken and Bhapa Baigun amongst other yummies. Being a vegetarian lover, I fell for the delectable flavours of the Bhapa Baigun more than the prawn and the chicken dishes. 

When Kolkata Food Bloggers announced their new event to celebrate Poila Boishakh with vegetarian dishes from Bengal, I knew this recipe needed a place in the blog. Extremely simple yet so yummy, this recipe has now become our weekend favourite. 

This recipe has no ginger, garlic, onions or tomatoes, the pillars of our Punjabi cooking and yet you will relish it and crave for more. Moreoever this recipe is a quick and modern one where the Microwave method is used. The use of mustard powder further reduces the tedious process of grinding. The recipe calls for a dash of sugar which I almost forgot the first time I made, so do be careful to add that bit as it makes a huge difference to the taste. 

Ingredients : For 2-3 servings

• 6 medium sized brinjals
• 2 tsp mustard powder
• 2 tbsp curd
• 1 cup coconut milk
• 1/4 tsp turmeric powder
• sugar to taste
• salt to taste
• oil for shallow frying

Procedure : 

Wash, wipe and cut brinjals vertically in two halves.

Take oil in a pan and shallow fry the brinjal halves.

Drain them on a tissue paper and arrange in a microwave safe vessel.

Soak mustard powder in little warm water for 5 minutes.

Beat curd to remove any lumps.

Take a bowl and add soaked mustard powder, curd, coconut milk, salt, turmeric powder and sugar. Mix well.

Pour this mixture over the brinjals. 
Drizzle some mustard oil on top.

Put the vessel with brinjals in the microwave and switch on for 5 minutes on normal microwave mode.

Check and adjust seasoning.

Microwave for another 10 minutes in 5 minute batch till the mixture thickens.

Serve with boiled rice and plain dal. 

Notes : 

• You may use fresh mustard seeds paste instead of mustard powder.
• I have used canned coconut milk, but you may also use fresh coconut milk. 
• If you like a more sour taste, add more curd.
• Add green chillies if you love spicy food. 

This recipe is part of Kolkata Food Bloggers new event to celebrate Poila Boishakh where we are sharing Vegetarian Bengali dishes.

Happy vegetarian relishing

Amrita

Komla-lebur Chenna Payesh/Orange Kheer

Just the other day, I suddenly remembered that we are approaching that wonderful time of the year when the markets are flooded with some amazing and fresh fruits and vegetables. The first fruit that came in my mind was Oranges and I had a sudden strong craving for it.

Today being the 'Sweet day' on our blog, I just had to sync the two-Oranges and Sweet. Now, normally that should not be too difficult for the crazy Baker mind of mine. After all, I can put my hands on anything from Orange cake/cupcakes/cookies...But somehow I wanted to try something more easy, something more different and perhaps something more traditional. 

A quick search on the net led me to the perfect answer. I found a super easy and fast method of the very famous Bengali Kheer-Chenna Payesh. The interesting bit was the addition of oranges in it and the super easy method was making it in the Microwave. Though I made all the ingredient myself and used the stove top for it, I have added the easy microwave method too at the end.

Vishal, my husband, helped me buy the best Oranges available and I decided to serve the sweet in the orange itself which I shaped as a basket. The kheer/Chenna payesh was such a hit and everyone in the family admired my idea of serving in the orange basket. My father declared it 'Darun' (Wonderful in Bengali)

Stove top method

 

Ingredients: For 3-4 servings

• 500 ml milk (I used Amul Tazaa)
• 1/4 tsp citric acid/1 tsp lemon juice
• 3 tbsp sugar
• Orange segments
• 1 tsp Orange rind

Procedure :

Chenna-Take 1 1/2 cup milk in a pan and bring it to a boil. Add citric acid/lemon juice and stir well till the milk curdles and the whey separates. Line a bowl with muslin cloth and drain all the chenna with the whey into it. Collect the muslin cloth by its all four sides and tie it to allow the whey to drain completely(I normally tie it to my kitchen basin Tap) for 20-30 mins. 

Kheer-Take 1 cup milk in a pan and add sugar. Bring it to a boil, allow it to simmer on low heat till it reduces to half. This should take around 15-20 mins. 

Add 1 cup milk and the drained chenna(crumble it with your hands) and mix well. Remove from heat and allow to cool.

Orange Basket-Make knife marks on the orange top in the shape of a basket with a handle. Carefully remove the marked segments with the help of a knife. Loosen the white part covering the orange segments to the skin with a knife and then cut the orange through half. With the help of a spoon remove the other half of the orange to make the basket. Reserve orange segments for use in the kheer/payesh.

 

Add the orange segments and the orange rind to the now cool kheer/payesh. Refrigerate.
Just before serving, remove from the fridge and serve in the orange baskets. 

Microwave method : Adapted from Tarla Dalal

Ingredients : For 3-4 servings

• 1 cup milk
• 1/4 cup condensed milk
• 1/4 cup grated paneer
• orange segments
• 1 tsp orange rind

Method :

In a microwave safe bowl, combine milk and condensed milk and microwave on high for 3 minutes, stirring in between after every 1 minute. Add the paneer and mix well. Microwave again for 1 minute. Cool completely and add the orange rind and segments. Refrigerate.

Notes:

• You may add some chopped nuts like Pista or Almonds to get a nutty taste.
• You may add cardamom powder to the milk to add in the flavour. 
• Do not leave the kheer/payesh in the orange skin baskets for too long as it might make the kheer bitter. For better results, refrigerate the kheer separately and add to the orange baskets just before serving.

Happy Orange Kheer/Payesh eating
Amrita