I love Kolkata and majorly because I’m a foodie. One can always find the roads to be filled with street snacks and Chinese pork roll is one of my must have’s, if I’m visiting the city. The aroma and the flavour they bring is next to none. Also, the authenticity of the Chinese dish makes it even more interesting and fulfilling. Do try I, if you happen to visit the city.
Description – Lobongo Lotika is a traditional Bengali sweet. It is a sweet khoya kheer stuffing in a neatly wrapped envelope of dough that has been bathed in the sugar syrup which is sealed with a clove or two. As you bite into it, the sweet crispy crust takes you to a soft moist succulent kheer with a lingering flavor and freshness of clove that fills your senses.
Description – Phuchka not just a street food, it is at the very core of the food loving community. At every turning of a street you find a Phuchkawala. But, the famous dahi phuchka at Deshapriyo Park is a real treat for your senses. The spice, the aroma and a mouthful of delight that can make you forget everything else. No one can resist it.
I have always been a great fan of delicious food. This could be one reason why I always make it a point to learn new recipes and share it on my blog. Here I wish to share with you the recipe of Meen Kozhambu.
- Black Pepper Corns- 1 tsp
- Small Onions- 10
- Cumin Seeds- 1 tsp
- Tomato- 1
- Fish Pieces- 15
- Chilli Powder- 1 ½ tsp
- Salt- ¾ tsp
- Turmeric Powder- ¾ tsp
- Oil- 3 tsp
- Fenugreek Seeds- ½ tsp
- Curry Leaves- 12-15
- Hot Water- 3 Cups
- Tamarind Pulp- 1 Cup
- Cilantro- to garnish
Method Of Preparation:
1. Wash the fish pieces after they are chopped. Rinse it again after adding salt to the fish.
2. You may soak the tamarind in hot water for 15-20 minutes before you squeeze out the pulp.
3. Take the washed fish in a big bowl and add chilli powder, turmeric powder, coriander powder and salt to the bowl and mix properly.
4. Marinate for 30-40 minutes.
5. Take a mixer-grinder and add cumin, pepper, tomato and onion. Grind it to a coarse paste without adding water.
6. Heat a Kadhai on a medium flame. Add cumin seeds, fenugreek seeds to the oil.
7. When the seeds turn light brown, add onions. When the onions become translucent, add curry leaves.
8. After sauteing for a little while, add tomatoes, curry leaves, onions and saute for some more time.
9. Now add the coarse paste that you had prepared. You can know that the gravy is properly cooked when the smell changes.
10. Now add tamarind pulp to the Kadhai and cook for sometime. You can add water to the Kadhai when the gravy thickens. Cook for 15-20 minutes.
11. When oil separates from the gravy add the coriander leaves that are chopped to the gravy. Meen Kuzhambu is now ready to be served with rice or hot Appams.
Goan Fish Fry – One of the truly delicious dishes from the Goan Cuisine is the Goan Fish Curry. I love it so much because it is a perfect combination of the French cooking with the local Konkan twist to it. it is like a cracker in the mouth and is perfect with Roti and Rice.
Description – We friends made a trip to Kanyakumari, the beach where 3 seas meet and an important tourist destination down south. It was lunch time and we hopped into a restaurant and asked for their speciality dish..lo! here comes avail and hot steam cooked rice! It was a delicious mix of different vegetables like elephant yam, carrot, cucumber, mango, drumstick and the only word to describe this side dish is SUPERB!