Lemon Pudding Cake #cookfromacookbookseries

So my dearest sis in law A made me a part of an online cookbook lovers group and I cant thank her enough. It was just what I needed to positively channel my love for cookbooks. Its a close knit group with some members owning more than 300+ food books  and that is so inspiring ! We are to choose one book every two months from the Piglet list and read, cook and discuss our way through it. The very first book we picked up is the wonderful ‘My Kitchen Year’ by Ruth Reichl. Ruth not only shares her favourite recipes but also her life story and how food became her anchor to overcome some difficult times. Food to me is something that comforts me, engulfs me in warm memories and take me closer to my family, to my mother, who has been a single point inspiration when it comes to cooking. She always fed with love and that reflected in her cooking, in the dishes she made .

lemon pudding newRuth Reichl’s recipes are easy and something that can be whipped up in your kitchen. Mostly staples but some with her interesting spins. It was quite hard for me to pick up one recipe and I ended up book marking quite a few. This one I am sharing here is something I made as an easy dessert and everyone at home loved it. Its a cross between a light cake and a fluffy pudding, with that lemony tang, quite refreshing .

lemon pudding

 

As a part of this book club, we will be picking up a lot of interesting books and I will be sharing some very interesting recipes with you all , so stay tuned and until them enjoy this recipe.

lemon pudding 2

Lemon Pudding Cake #cookfromacookbookseries
Author: 
Recipe type: Dessert
Cuisine: American
 
A light and fluffy lemon pudding.
Ingredients
  • Lemon - 2 large - I used 1 gondhoraj and 1 yellow lime
  • Eggs - 3 nos
  • Milk - 1½ cup
  • Sugar - ¾th cup
  • salt - a pinch
  • Flour - ¼th cup
Instructions
  1. First of all zest the lemon and squeeze the juice. Keep aside.
  2. Next carefully separate the eggs.
  3. Put the egg whites in a clean and dry bowl.
  4. Keep the yolks in another bowl. Add the lemon juice and zest to the yolks.
  5. Whisk the milk into the lemon mixture, and slowly add a half cup of sugar, pinch of salt and a quarter cup of the flour.
  6. Beat the egg whites until they hold soft peaks. Beat in a quarter cup more sugar, continuing until the whites turn sleek and glossy.
  7. Whisk a quarter of the whites into the yolk mixture, then gently fold in the rest of the whites.
  8. Pour into a deep dish baking tray. You can also use ramekins like I did.
  9. Put the baking dish on another tray and pour some hot water on the tray.
  10. Bake for about 45 mins, in steam bath, until the cake is puffed and golden but still soft at the centre.
  11. Serve warm.
I am sending this recipe to Urmi’s event Bake Mania in association with KFB

urmi

Kacche Kele Ke Kofte ( Raw banana Koftas)

While you wouldn’t really pick up raw bananas as a part of your regular vegetable shopping, but once a while you can , to make this raw banana Kofta Curry, that’s very high on nutrients as well as taste. This recipe here is onion and garlic free too. The Bengali in me, loves her Kaanch Kola (raw banana) as we call it . I could even relish boiled raw banana mash with green chilies and mustard oil, our most trusted dish whenever tummy issues crop up. My boys however would squirm at the very idea. So I have to get as innovative as I can be and camouflage such vegetables in more appealing looking dishes.

kele kofteThis recipe here is onion and garlic free. To make it a bit fancy , I have used cashew and sunflower seeds paste to give the gravy a lovely texture and taste. You can easily make the koftas a day in advance,store it in the fridge, fry and add it to the gravy later.

kele kofta 1

Kacche Kele Ke Kofte ( Raw banana Koftas)
Author: 
Recipe type: Main course
Cuisine: Indian - Bengali
 
Soft koftas made from raw bananas in a rich gravy
Ingredients
  • Raw banana - 2 nos - boiled and mashed
  • Potato - 1 large - boiled and mashed
  • Roasted cumin powder - 1 tbsp.
  • Garam masala powder - 1 tsp + 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Plain flour - 1 tsp
  • Roasted cumin powder- 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri chili powder - 1 tsp
  • Cashew paste - 1 tbsp.
  • Sunflower seeds /Magaj dana paste - 1 tbsp.
  • Tomato puree - 2 tbsp
  • Green chilies - 2 nos - finely chopped
  • Refined oil - to fry the koftas
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Sugar - a pinch
Instructions
  1. First lets make the koftas.
  2. In a bowl take the boiled and mashed raw bananas and the potato.
  3. Add roasted cumin powder, garam masala powder, salt , sugar and flour and mix everything together.
  4. Wet tour hand with a little water and make small balls.
  5. Keep in the fridge for 10 mins.
  6. In the meantime, heat some refined oil for frying the koftas.
  7. Fry the koftas, till the turn golden brown in colour.
  8. Drain and keep aside.
  9. Now to make the the gravy.
  10. Heat ghee in a pan.
  11. Add the garam masala powder.
  12. Next put in the tomato puree, cashew paste and sunflower seeds paste.
  13. Fry for 5- 7 mins.
  14. Now add the dry spices - turmeric , roasted cumin, red chili , salt and a pinch of sugar.
  15. Mix everything well, add a cup of warm water and let the gravy simmer for 5 mins on low heat.
  16. Lastly add the koftas, garnish with some green chillies and a sprinkle of garam masala.
  17. Serve with rice.
 

Mozarella Stuffed Mini Buns

So the much elusive monsoon finally arrived in the city. Not sure this respite is for how long but atleast the temperatures have dipped a little and that makes us all feel better. With my little boy back in school, I am left with a lot of time to myself. My 8 yr old soccer fan has opted to join his school soccer club which means he gets back home only early evening. So the mother doesn’t know what to do with so much time! Ironical I would say, there was a time I would itch to get my time off from the toddler but now I miss him all the while he’s in school. Anyways, so the next best that I do is try out new things in my kitchen and I intend to dedicate a lot of my time to blogging.

These Mozarella Stuffed Mini Buns are a perfect accompaniment to your evening tea or even as a snack in your kids lunchbox. It stays well for a couple of days and you can serve them warm.

mozarella mini uns main

 

I don’t need to tell you again that baking is therapeutic but I do need to let you know that I find these adult colouring books extremely soothing too! They calm me down and helps me focus , which is a good thing considering how impatient I can get at times. So there, that’s is how I am trying to constructively put my time to good use.

moarella mini buns 1

Mozarella Stuffed Mini Buns
Author: 
Recipe type: Bread
 
Bite size cheese stuffed buns
Ingredients
  • Plain flour - 2 cups + little for dusting
  • Dry yeast or Fast action yeast - 2 tsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Dried herbs - 1 tbsp. - a mix of thyme, rosemary and dill
  • Milk - 1 cup at room temperature
  • Olive oil - 2 tbsp.
  • Mozarella cheese - cut into small cubes
  • Olives / Cherry tomatoes - for garnish
  • Egg - 1 - lightly beaten - for glaze
Instructions
  1. Making the dough:
  2. In a bowl add the flour, yeast, sugar, salt and the dried herbs. Make a little well and gradually add the milk and roll into a dough. Add the oil.
  3. Rest the dough for 10 mins.
  4. Take the dough on a dusted surface and knead into a small ball. This will take rouhly 8 to10 mins.
  5. Put in an oiled bowl, cover with a cling wrap and let it rise in a warm place. I usually rest it inside the oven or microwave.
  6. After an hour approx. , the dough would have risen in size.
  7. Take it out on a dusted surface again and knock the air out gently.
  8. Roll into a long log and divide into 10- 12 equal portions.
  9. Make each portion a little flat on your palm, stuff with a small piece of mozzarella and roll into a small round bun.
  10. Lay the little roundels on a lined and greased baking tray.
  11. Top with some olives and rest it again for 10- 15 mins.
  12. Brush with some beaten egg and bake the buns in a preheated oven at 200 deg C for 15 mins.
  13. Serve fresh and warm.
 

Rice Paper Chicken Rolls

Hello peeps! How have u been? I am just back from my annual month long summer vacation and now trying to deal with the post holiday blues reminiscing about all the good time I had along with my family. While I was having fun I was also missing my blogging. When you do something over a long period of time it becomes a habit , a part of you and you ultimately want to get back to doing that.

Now I am back , refreshed and relaxed, all charged up to get back to work and cook and share all those amazing recipes with you all. Food was a big part of this vacation ( as it is with every vacation) and that means I have come back with few extra kilos. Now the focus is to get fit and eat healthy without compromising on taste and fun!

These Thai Rice Paper Rolls are light and filling at the same time . The use of fresh vegetables along with chicken with a dash of chilies add to the zing of this dish.

rice rolls 4

rice rolls 1

Rice Paper Chicken Rolls
Author: 
Recipe type: Main
Cuisine: Asian
 
Light and filling rice paper rolls with a chili vinaigrette
Ingredients
  • Rice paper sheets - 10- 12 - easily available in supermarkets
  • Chicken - 200 gms - cut into thin strips
  • Cabbage - 1 cup - julliened
  • Carrots - 1 cup - julienned
  • Onion - 1 small - finely chopped
  • Ginger - a small piece - finely chopped
  • Kafir lime leaves - a few - finely chopped or use regular lime leaves
  • Rice wine vinegar - 1 tsp
  • Salt - to taste
  • Pepper - to taste
  • Olive oil - 1 tsp
  • For the chili vinaigrette
  • Olive oil - 2 tbsp.
  • Honey - 1 tsp
  • Fresh red chillies - 2 nos - finely chopped
  • salt and pepper to taste
Instructions
  1. In a pan, heat 1 tsp olive oil, sauté the onion and ginger.
  2. Add the chicken and fry till soft.
  3. Toss in the cabbage, carrots and chopped lime leaves and give it a good mix.
  4. Add the vinegar, salt and pepper.
  5. Remove from heat and keep aside.
  6. Make sure the mixture is not overcooked and there is a crunch to it.
  7. You could also add peanuts if reqd.
  8. To prepare the rolls.
  9. Take a rice paper sheet and dip into some water.
  10. Take it out almost immediately and lay on a flat surface.
  11. Put in a spoonful of the prepared mixture and fold into a roll.
  12. Make the rest of the rolls similarly.
  13. Mix all the ingredients listed under chili vinaigrette and drizzle over the rolls.
  14. Serve immediately or else they go soggy.
 

Burnt Aubergine Dip #cookfromacookbook series

Much before I became a food blogger, I have been a cookbook lover. I remember spending hours pouring over the many cookbooks that Maa possessed, even Sananda, a Bengali monthly which was a treasure trove of recipes, going through the ingredients, trying to imagine the dish in my head and then sometimes experimenting them in the kitchen. My favourite was a Bengali recipe book,more a bible, that had every possible recipe gifted by our Bangladeshi neighbour. The books is in tatters now, still very special. I am hoping Maa will pass it down to me one day! Thankfully this love for cookbook has remained and now I am myself a very proud owner of a worthy collection. Thanks to the many online portals, you can now own your favourite book with just a click! And I am a compulsive buyer when it comes to books – especially food memoirs. With a steady growing stash , I thought it only made sense that I share what I read and cook from it with my readers. So, hereby I start a #cookfromcookbook series that will have me sharing my favourite authors and their creations that I recreate in my kitchen.

Yotam Ottolenghi – a name resonant in the British culinary scene , a chef and cookbook writer with strong Mediterranean roots that reflects deeply in his recipes. I have been following him on the social media for a while now and only very recently got hold of his book ‘Plenty’ a collection of vegetarian recipes or “new vegetarianism” as he calls it. With every new test recipe that he Instagrams,I would go gushing over the use of everyday ingredients and how it is so doable in your very own kitchens. His book Plenty has plenty recipes that can be made a part of your everyday meals. He picks up one favourite ingredient and builds a recipe around it. Much like what we do too. I have been eyeing the Burnt Aubergine Dip with Tahini and finally ended up making it too. A very flavorful condiment that can be served with cut vegetables or even as a refreshing salad in summers.

aubergine salad 1I keep going back to the book looking for inspirations in my everyday cooking and I am sure I will cooking a lot more from this one. The recipe I am sharing today is broadly inspired from the original as I have replaced a few ingredients based on availabitiy. Instead of parsley I used fresh coriander and added some red chillies for the zing.

auergine salad

Ottolenghi and his Burnt Aubergine Dip
Author: 
Recipe type: Dips and Salads
Cuisine: Mediterranean
 
A summery dip made with roasted brinjals.
Ingredients
  • Aubergine/Brinjal - 1 large
  • Tahini paste - 2 tbsp.
  • Water - 1 tbsp.
  • Lemon juice - 1 tbsp.
  • Garlic cloves - 1 - crushed
  • Fresh coriander - a handful - chopped
  • Green chilies/ red chilies - 1 -2 finely chopped
  • Tomato - 1 large - chopped
  • Pomegranate seeds - 1 tbsp.
  • Oilve oil - for garnish
  • Salt and pepper to taste
Instructions
  1. First, roast the brinjal, with the skin on the gas stove, like we do for Indian bhartas. This can be done in the oven too. But make sure to make deep gashes on the brinjal and smear with some oil, or else it will burst.
  2. Remove the charred skin from the brinjal, scoop out the flesh.
  3. Chop the flesh roughly and transfer to a medium mixing bowl.
  4. Add the tahini paste, water,lemon juice,garlic, coriander , salt and pepper.
  5. Taste and adjust the seasoning.
  6. Mix in the chopped tomatoes and chilies.
  7. Garnish with pomegranate seeds.
  8. Serve with pita or crackers.
 

Pudine Wali Moong Dal

Sharing the recipe of a very easy but tasty lentil recipe that is perfect as a summer lunch dish. I have lost my appetite in this heat and all that I crave for is some simple dal-chawal and some light vegetable on the side. Fimish your lunch with a bowl of curd and you are good to go. Even after elaborate menu planning , I end up making a simple meal these days. The mint adds a freshness to your otherwise boring bowl of dal and green beans lentils is very easy to digest. moong dal You could use fresh coariander even along with mint, that would enhance the taste. Note the recipe below :

Pudine Wali Moong Dal
Author: 
Recipe type: Main course
Cuisine: Indian
 
Ingredients
  • Split green moong dal/lentils - 1 cup - washed and soaked in water for 10 mins
  • Onion - 1 small - finely chopped
  • Ginger - 1 tsp- grated
  • Tomato puree - 2 tbsp
  • Mint leaves - a handful- finely chopped
  • Water - 2½ cups
  • Cumin seeds - 1 tsp
  • Dry red chilies - 2-3 whole
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Turmeric powder - 1 tsp
  • Green chilies - 1-2 as per taste
Instructions
  1. In a pressure cooker, add the soaked lentils, onion, tomato puree, ginger, mint leaves, tomato puree ,salt and turmeric powder.
  2. Coom for 4-5 whistles, till the dal is cooked.
  3. Mash the dal with the back of a spoon and keep aside.
  4. In a pan , heat the ghee. Temper with cumin seeds and dry red chilies.
  5. Add the dal mixture and let it simmer for a min.
  6. Garnish with green chilis and some more fresh mint.
  7. Serve with irce .
 

Kerala Style Chicken Curry

Once in a while when you want to do something different to your regular Chicken curry, this recipe of Kerala Style Chicken curry could come very handy. While I wouldn’t claim that this is the most authentic version and more inspired by the robust flavours of kerala cuisine, it tastes very good nonetheless.

Kerala style chicken curry

Most of the ingredients used are a part of our everyday cooking, apart from curry leaves maybe but that too is easily available now. I use curry leaves in a lot of things like poha , kadhi and even in my simple aloo sabzi that goes so well with luchis! 7 years back when I moved into my house, I was most kicked about having this little garden to myself where I would grow my organic veggies. Curry leaf plant was one of the firsts I had bought and today its turned into a beautiful little tree. Well, more on my vegetable garden later, you go note the recipe!

Kerala Style Chicken Curry
Author: 
Recipe type: Main course
Cuisine: Kerala
 
Flavourful chicken curry that pairs very well with rice.
Ingredients
  • Chicken - 500 gms - cut into medium sized pieces
  • Onion - 1 medium - finely sliced
  • Tomato - 1 medium - finely sliced
  • Ginger - 1 tbsp. -grated
  • Garlic paste - 1 tsp
  • Green/ red chillies - 2-3 - finely sliced - as per taste
  • Turmeric powder - 1 tsp+1 tsp
  • Red chilli powder - 1 tsp+1 tsp
  • Coconut milk - 1 cup
  • Salt - to taste
  • Refined oil - 1 tbsp
  • For tempering:
  • Ghee - 1 tbsp.
  • Mustard seeds - 1 tsp
  • Curry leaves - a few
  • Dry red chili - 2-3
  • Black pepper corns - 1 tsp
Instructions
  1. In a bowl take the chicken pieces, marinate with 1 tsp turmeric powder and 1 tsp red chilli powder and some salt.
  2. Keep aside for 10 mins.
  3. In a pan , heat 1 tbsp. oil and shallow fry the chicken pieces till golden brown in colour.
  4. Drain and keep aside.
  5. In the same pan, add 1 tbsp. ghee.
  6. Add the mustard seeds, black peppercorns, dry chili and the curry leaves.
  7. Let the spices splutter and release its aromas.
  8. Now add the finely sliced onions , grated ginger and the garlic paste.
  9. Cook till transluscent.
  10. Now add the chicken pieces.
  11. Add another tsp of turmeric and chili pwder each and some salt to taste.
  12. Mix everything well, add half a cup of warm water and let it simmer.
  13. Once the water dries up and the chicen is almost cooked, add the coconut milk and the green chilies.
  14. Let the curry simmer for 2-3 mins.
  15. Remove from heat and garnish with some more grated ginger and chopped chilies.
  16. Serve hot with rice.
 

Lemon Blast Popsicles

This terrible terrible summer. I cant even begin to explain the pain.Especially little kids who have to get back from school in this scorching heat. My worries as a mother that they will fall sick. I am eagerly eagerly waiting for the summer holidays to begin so it provides some respite to everyone.

Everyday when I go to pick up my 8 yr old from school, his only request is to buy him a popsicle from the school icecream vendor. My answer is always in the negative as I feel that would sure shot trigger a cold or a cough. Poor thing, he listens to his mama. But mama has to make sure that he gets a treat once in a while, maybe later in the afternoon when the sun has beaten down. So I made these easy popsicles at home, which my kid can enjoy to his hearts content.

popsicles

There is no recipe to this as such, use any flavour you wish too. The only thing you need to get are some popsicle moulds that are easily available online. You could even use a mix of quash – orange or even pineapple to make these.

Lemon Blast Popsicles
Author: 
Recipe type: Icecream
 
Easy peasy lemony popsicles made at home
Ingredients
  • Water - 4 cups
  • Sugar - 4 tbsp.
  • Salt - 1 tsp
  • Lemon/lime - 2 whole - squeeze out the juice
  • Some lemon or grapefruit slices
Instructions
  1. In a bowl first make a lemonade with water, sugar, salt and the lemon juice.
  2. Fill the popsicle moulds with slices of lemon or any other fruit.
  3. Pour the lemon water into the moulds.
  4. Close the lid and stick it in the freezer overnight.
  5. Enjoy with your little ones!
 

Poila Boisakh – A time to celebrate, reflect and eat some Kacchi Biryani

Festivals to many people entail many things, but for a true blue Bengali girl like me, festivals are synonymous with family, traditions and food. Growing up, my family ensured that each festival or parbon as we call them is celebrated with dedicated fervour. Noboborsho, or the Bengali New year, holds a special place in every Bengalis heart, it is yet another opportunity to enjoy, usher in the good times with family and friends over new clothes, elaborate meals and lots of adda. Bengalis and their bhuri bhoj is world famous and we don’t leave any stone unturned when it comes to merrymaking.

Just like every year, our plans for Poila Boisakh revolve around food and festivities. As a mother to a 8 year old, I have to ensure that these occasions are celebrated with much fanfare so it creates lifelong memories, which he can carry along in his heart forvever. A typical Poila Boisakh morning, would entail a visit to the temple, donned in new traditional attires, cooking up delicacies in my kitchen, gorging on mishtis and being with family and friends.

Now, coming to food. While quintessentially, dishes like Chingri Malaikari, Kosha Mangsho, Pulao would be a part of the Poila Boisakh menu, one cannot ignore the the perennial love we Bengalis have for Biryanis! Give us a plate of Biryani along with the meat and the potato, we are set and elated. There is this particular Kacchi Biryani – the Dhakai version that Maa makes and I can never get enough of it. With time , I have also struggled to kind of master the art of making this dish and is very happy to share it with my readers here.

A Dhakai Kacchi Biryani is different from the rest of the lot as the here the raw marinated meat is cooked along with the rice in a concoction of flavours. The key is to get the right balance of spices, not too spicy, not to bland, just right with succulent pieces of meat and potatoes. A perfect recipe to bond over with friends and family.

However, no celebration is perfect without a clean home and kitchen. Since the kitchen is the humdrum of activities  during Poila Boisakh, hygiene is of utmost importance. With a young kid at home, I cant help but being hyper when it comes to cleanliness. The advent of summers mean pests and cockroaches and the only sure shot way to get rid of it is to use Godrej Lal Hit.  A premium product from Godrej to keep cockroaches at bay. Its long nozzle ensures that it reaches every nook and corner of your kitchen. Personally, I have been using this product for a while now and I seriously cant complain.

So there! Have the happiest Poila Boisakh, cook up a storm, enjoy the mishtis and have a great time with friends and family without compromising on cleanliness and hygiene. Cherish old memories, call up your loved ones and make some new traditions.

kacchi biryani 1

 

Dhakai Kacchi Biryani
Author: 
Recipe type: Biryani
Cuisine: Bangladeshi
 
A flourful one pot dhakai biryani.
Ingredients
  • Ingredients:
  • For the biryani masala:
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1 tbsp
  • Dry red chillies - 5-6 nos ( adjust according to taste)
  • Nutmeg ( Jaiphal) - half a piece
  • Mace (Javitri) - 2 pieces
  • Green Cardamom - 3-4 nos
  • Cinnamon - 2 small sticks
  • Cloves - 5-6 nos
  • Other ingredients required:
  • Basmati Rice - 2 cups
  • Mutton - half kg ( good quality and fresh. Can use boneless cubes too )
  • Brown onion slices - 4 tbsp + 1 tbsp ( for this just slice up two big onions and fry till golden brown in refined oil or ghee) Also ensure that you keep the leftover oil or ghee.
  • Yogurt - 1 cup
  • Garlic paste - 1tbsp
  • Ginger paste - 1 tbsp
  • Potatoes - 2 medium sized ( parboiled and fried till light brown in colour)
  • Kewra essence (screwpine) - 1 tsp
  • Salt - for marinating the mutton and while boiling the rice.
  • Atta dough - a small ball of dough made of wheat required for sealing the handi/pan in which the biryani will be cooked.
Instructions
  1. Method:
  2. STEP ONE
  3. Dry roast all the ingredients listed under 'Biryani Masala' and grind into a fine powder.
  4. Please be careful not to burn the spices. This 'is 'the most important ingredients of the biryani.
  5. STEP TWO
  6. Wash and clean the mutton. Marinate with 2 tbsp salt and keep aside for half an hour.
  7. After half and hour wash the mutton once more and keep.
  8. Now add the yogurt , ginger paste, garlic paste , 4 tbsp brown onion slices and the biryani masala. Mix it very well and gently too.
  9. Cover this mixture with a cling film and let it marinate overnight.
  10. STEP THREE
  11. Take 2 cups of good quality basmati rice. Wash it under running water , drain and keep aside.
  12. In a big saucepan add water. Once the water starts to boil add 2 tbsp salt and few whole cardamom , cloves and cinnamon.
  13. Next add the rice and let it boil till the rice is almost half done.
  14. Strain the rice and spread it out on a flat surface.
  15. STEP FOUR
  16. Now is probably the easiest part and the last step' assembling' before you can devour this sinful biryani.
  17. Take a handi or a saucepan (make sure it has a proper lid) and brush it with a little ghee.
  18. We will make the first layer with rice and then the mutton.
  19. First rice,then the marinated mutton and fried potatoes , then rice and then mutton again. Finally top it up with the remaining rice. Sprinkle the remaining brown onion slices and the kewra essence on top. Close the lid tightly of the handi and seal it with the dough
  20. Now the final task is to put this on dum or slow cooking as we say. For the mutton to be fully cooked this has to be put on heat for at least an hour. So to prevent it from burning I always put the handi on a tawa/skillet and not directly.
  21. Now forget about it for an hour and then when you break open that seal - simply divine!!
 

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Godrej Lal Hit – The sure ‘hit’ to keep hygiene in your kitchen this Naboborsho

Nababorsho or Poila Boisakh – a quintessential Bengali celebration, of ringing in the New Year with fun, frolic and food. While growing up, Poila Boisakh meant new clothes and a table laden with food. As I grew up, I started understanding the true essence of the festival, which meant starting the new year on a brand new note, where we forgive and forget anything that bogged us down and usher in a fun filled year. Getting new clothes still mattered, but what mattered more was the spirit of the family bondings. Getting together with family over elaborate meals, non stop chatters and mindless giggles. Those were the days.

A lot changes over time but traditions have a habit of tagging along. Now married and with a family of my own, I  too want to welcome the new year with open arms, love and lots of food! For a food blogger, that’s of utmost importance.

As per traditions, a day before Poila Boisakh, I cook up an elaborate vegetarian menu, a family tradition I carry from my paternal side. The idea is to cleanse your palate and your system, before gorging into the non vegetarian meaty fishy delights the next day. And also to have the first taste of seasonal vegetables like kancha aam( raw mango), Enchor ( raw jackfruit ) and Sojne Danta ( drumsticks)

New clothes still hold a very special place! Naboborsho is incomplete if you don’t don a dhakai or a taant – the exquisite sarees without which no Bengali woman is complete. I ensure that I dress my 8 yr old in a kurta – pajama and get one for the husband too. Sending a parcel full of new clothes to my family – ma baba , my little neice ,my sister is so much a part of my celebrations.

New age also means new age traditions. Living in a metro, we are flooded with options of dining out on Naboborsho, if cooking up an elaborate meal is not your thing , there is one waiting for you in every possible eatery in the city! I also take up the offer and do indulge in one authentic Bengali meal and make it a part of my celebrations.

On the first day of the year, however I ensure I cook up a few family favourites at home and make sure my friends are invited and made to taste the delicacies. A typical Naboborsho menu would include Chingri Malai kari , Kosha Mangsho, Polao and some Tomato chutney, to be rounded off with Mishti doi and rosogolla. To avoid sky rocketed prices of fish and meat, ensure you have your freezer stocked couple of days in advance.

With the extended family, scattterd all around the world, the wish to get everyone together on Poila Boisakh ,remains a distant dream. However, the cutting edge technology make it a bit easier. The true spirit of Nababorsho is too make sure you tell your loved ones that you miss them and wish them well always. So a phone call to all the mashis, pishis, kakus, mamas, channa – ponas is a must! That’s what I do every year.

However, celebrations can only be perfect when you need not worry about hygiene,cleanliness of your home. The advent of summers, mean arrival of cockroaches and ants which lead to rampant diseases like food poisoning and diarhhea. The kitchen is attacked by these pests and you as a homemaker are at a loss. Say hello to “Godrej Lal Hit” in such situations. The only effective solution to keep your kitchen sparkly clean and germ free. The deep reach nozzle is just perfect to reach any difficult corner, drain pipes, sink areas and keep cockroaches and other pests at bay.

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Wishing everyone Shubho Naboborsho filled with happiness, good luck and great times.

Disclaimer – This post is in association with Godrej Lal Hit.