Chocolates & Dreams

Pabo Catfish is the English named given to Pabda Mache in Wikipedia. It is a single bone fish which is usually available in abundance during winters. It is a smooth bodied fish a little slippery but firm to the touch. If you are a layman to fish buying techniques the best way of spotting a good fish is by:

• Pressing with your index finger close to the tail. If it leaves an impression the fish isn’t fresh but if the depression bounces back then the fish is fit for consumption.

• You can also check to see whether the eyes of the fish are sunk in or still bright and flashing. If they are sunk the fish is old and decaying.

• The third way is by checking the gills of the fish. If you see fresh blood then the fish is fresh.

All these three methods, when applied together, guarantee that the fish purchased is fresh and fit for consumption. When it relates to the buying raw meat of any kind it is really important to know what to buy and how to check for its freshness. Pabda Mache is a fresh water fish. In India most of the fresh water fish available either comes from West Bengal or the Southern States but most places now also have their supply of fresh water fish from ponds and lakes in and around the city.

Pabda Mache is slippery to touch. This is because it has no scales and frying it is a bit of a challenge. One has to be very careful while frying it as when the skin touches the hot oil surface the smooth skin starts getting blisters, those blisters fill with oil and they burst to splatter the oil afar. These splatters can cause serious burns as the oil is steaming hot. I burned myself pretty badly the very first time I was trying to fry this fish. I have included a detailed description of the frying process in the cooking instructions.
In Bengal this fish is a delicacy and prepared in many different gravies. The very simple and basic of this gravies is called jhole which means “gravy with watery consistency”. This is best relished with steamed rice and if you like your food hot try pressing in the green chili for some steam.

Pabda Mache er Jhole:-

Pabda Mache 6 pieces
Salt for marinate
Turmeric powder for marinate
Mustard oil/refined oil 2 tsp
Kalonji/ Nigella seeds 1tsp
Green chilies 2
Tomato puree 1tomatoe
Brinjal/Eggplant 1 medium(chopped to thin pieces)
Turmeric powder ¼ tsp
Red chili powder ¼ tsp
Cumin powder 2 tsp
Coriander powder 2 tsp
Ginger paste 1 tsp
Salt to taste
Water as required
*Mustard oil/refined oil for cooking

*It is best to use mustard oil for the flavour and taste. But if mustard oil is to strong for your taste refined oil is a good substitute. The only thing th at should not be used is olive oil. It doesn’t complement Indian style of cooking and definitely not fish.

Frying the fish:

• While frying Pabda Mache the cardinal rule is to always cover the frying pan as soon as you let the fish slip in.

• First marinade the fish in salt, turmeric powder and mustard oil or refined oil. Let the fish sit for half an hour. The oil applied here reduces the blisters and splatter while frying.
                                                                                                                                                                        • Then heat oil in a deep flat frying pan. It is important to have a flat frying pan or else the fish won’t fry well. The second option is to fill the frying pan with oil sufficient to dip the fish. So you know what a better way, go is the first way.an with oil sufficient to dip the fish. So you know what a better way, go is the first way.
• Once the oil is streaming hot reduce the gas to low and add in one piece of the fish with a long stemmed flat spoon. Be prepared with the cover in the other hand. As soon as the fish hits the oil quickly cover the fish with about 2” gap towards the wall. The fish will initially splatter for 10-15 seconds, once the splatter subsides add in the second piece of fish and cover and let fry for 2-3 minutes.
• Increase the gas to full and reduce if you feel the fish is burning. Turn the fish keeping the cover as a protection and fry the other side.
• Take out and fry the rest of the pieces. It is not a very difficult task if you’re careful.

Making the gravy:

• In a frying pan heat around 2 tsp of oil. Add in the brinjal/eggplant and shallow fry till soft about 5 minutes on low heat. Remove and set aside.

• Now add in 1 tsp of oil and add in the green chilies and kalonji/Nigella seeds and let splatter, once the splatter subsides add in the tomato puree and fry.

• In a small bowl take turmeric powder, red chili powder, cumin powder, coriander powder and ginger paste and mix in a cup of water.
• Once the tomato starts releasing oil add in the spices mix into the oil and fry. Let boil till it releases oil and add in more water.
• Let the water come to a boil. Reduce the heat and add in the fish pieces and salt to taste. Let cook covered on low gas for 10 minutes.
• Now add in the fried brinjal/eggplant and let cook covered for another 5 minutes.
• By now the gravy would have thickened a bit and released oil.
• Sprinkle coriander leaves.
• Serve with steamed rice.

Serves : 6 or 3 very hungry fish lovers.

Enjoy ! ! !

When we were growing up making paneer/ cottage cheese at home was a usual matter. But as lives became busier and the availability of good quality cottage cheese became common the practice of making cottage cheese at home declined. Further cottage cheese in India is usually used for making vegetables and kebabs. That requires the cheese to be press firm so that it can be cut to pieces that once dipped in gravy don’t crumble.

But when one needs cottage cheese for making cheesecakes the paneer/cottage cheese available in the market is too firm. For cheesecakes the cheese has to be loose and soft. That can be best attained by making cottage cheese at home with fresh milk.

The usual ingredients, used to make cottage cheese in Indian households are milk and lemon. But I would not recommend that if you are planning to make a strawberry cheesecake with your cheese. So here is the simple process of making fresh cottage cheese.

Cottage Cheese :-

Milk 1liter full cream milk or 1 ½ liters toned milk
Citric acid 1 tsp
Water ½ cup
A thick bottomed steel vessel for heating the milk
A sieve for draining the water

• Pour the milk into the thick bottomed vessel and bring to a boil on low gas.

• In the mean time put the citric acid into ½ cup water and let sit. It should dissolve in 5 minutes or you can stir it to dissolve quickly.

• Once the milk comes to a boil add in the citric acid water.

• Immediately you will see the water and cheese separating.

• Boil on low wheat for 3-5 minutes for the process to complete.

• Take off and drain the water leaving the cheese in the sieve.

• Now the longer you let the water drain the firmer the cheese will get.

• To make a cheesecake remove immediately after the water has drained initially.

• If you want to use it in a vegetable, tie it in thin cloth and place in a vessel that has holes in it. If you want the cheese to be very firm place a heavy object over it so that all the water gets drained.

• Leave for 3-5 hours before using.

• During the winters you can leave the cheese outside but it is recommended to refrigerator during summers.

Enjoy the fresh cheese as and when you need ! ! !

We are a family who love Chinese food. So when I am really bored of eating typical Bengali food, which is often, I like having some Chinese instead. Now one simple way of fulfilling that need is by going to Mainland China or China Gate. But then I have those days when I don’t want to take the easy way out. Then I make some Chinese food at home. The cooking time is very little so it’s not much work actually. This is even simpler, no getting dressed, no mad travel time in Mumbai, but yummy Chinese food in a jiffy. Aren’t you also craving some right now? So what are you waiting for, head to the kitchen and cook up an amazing meal in no time and be a Cooking Diva :-).

Chili Fish:-

Rahu/Katla fish 6 pieces
Vinegar 5 tbsp
Soya sauce 1 tbsp
Chili sauce 1tbsp
Tomato sauce 1tbsp
Salt to taste
Pepper 1 tbsp
Garlic paste 1 tsp
Green Chilies 5(slit)
Onions 2(thinly sliced)
Green capsicum/bell pepper 1(thinly sliced)
Carrot 1(thinly sliced)
Oil 6-8 tbsp


• Wash and clean the fish pieces. Marinate the fish in vinegar, soy sauce, chili sauce, salt, pepper and garlic paste for 2 hours or a minimum of 1 hour.

• Pour 6 tbsp of oil into a deep non-stick pan and heat till it releases steam. Now slowly slip in two pieces of fish and turn the gas to medium and let fry for 2-3 minutes. The fish will splatter because of the marinade so it is advisable to move away from the stove to avoid burns.
• Now slowly turn the fish over and fry for another 2 minutes. This time is adjustable, so don’t wait the whole 2 minutes if you feel the fish is burning.
• Further while frying fish it is important to keep the oil at a boil. If it cools down the fish starts soaking in the oil and doesn’t fry well. If you’re trying your hand at frying fish for the first time just monitor that the oil and always sizzling and that should be enough.

• In the mean time steam the carrot and capsicum in the microwave on high for 3 minutes.
• Once the all the pieces are fried, add a little more oil if needed and fry the onion on high flame till it’s just become transparent.
• Add in the carrot and capsicum and sauté for 5 minutes. Add marinate liquid and let boil on low gas for 2-3 minutes.
• Now place the fish pieces on the base of the serving dish and pour the onion, capsicum and carrot mix over it.

• Let it soak and rest for minimum ½ an hour.
• Serve with hot egg noodles or fried rice.

Enjoy ! ! !

Egg noodles : -

Noodles 1 pack
Onion 2(thinly sliced)
Capsicum 2(thinly sliced)
Carrot 2(thinly sliced)
Cabbage 1/3 of a small one(thinly sliced)
Oil 2 tsp
Water for boiling the noodles
Salt & pepper to taste
Vinegar 1 tbsp
Soy sauce 1 tbsp
Chili sauce 1 tbsp
Eggs 3
Oil for cooking eggs
Red chili powder ½ tsp
Salt to taste

• Cook noodles according to manufacturer guidance and set aside.
• Steam all the vegetables in the microwave on high for 4 minutes.

• Heat the oil in a non-stick pan and add in the onions and fry till translucent. Add in the rest of the vegetables and fry for 5 minutes.
• Now add in the noodles, salt, pepper, vinegar, soy sauce, chili sauce and mix well.
• Let cook for another 5 minutes and the noodles are ready.
• Now take out the noodles in the serving dish and add some oil to cook the eggs. Mix the eggs and add red chili powder and salt or any other seasoning of your choice and beat well.
• Pour into the frying pan and with the whisk keep stirring continuously till it starts looking like curdled milk. Let it fry for a minute more and then spread over the noodles.
• I use the whisk so that the egg stays yellow even after cooking. At this point you can add boiled chicken, fish, prawns or anything else that you wish. Just remember to adjust the spices accordingly.
• Serve hot with chili fish.

Enjoy ! ! !

The 15th of January 2011 was celebrated as Makar Sankranti all over India. Makar Sankranti marks the beginning of the harvesting season; it also marks the change of seasons from winter to spring. For many Hindu household it is the beginning of the auspicious season when all important celebrations like weddings etc can take place.

This day is celebrated all over the country by different names. In Punjab, Haryana, Himachal Pradesh, Delhi & Jammu it is celebrated as Lohri. In Gujarat & Rajasthan it is celebrated as Uttarayan. In Maharashtra it is celebrated as Haldi-Kumkum. In Tamil Nadu it is celebrated as Pongal.

In Bengal it is celebrated as Sankranti or Poush Sankranti. It marks the beginning of the harvest season and also the beginning of all auspicious occasion that are put on hold for a month between the 15th December – 15th January which is considered an inauspicious month. This day is celebrated with sweets made of the freshly harvested paddy, coconuts, milk and khejur gur that has been extracted from the palm trees. The sweets made range from payesh, Patishapta, pithe puli, doodh puli, choshir payesh and many other delicacies. The Goddess Laxmi is worshipped on this day and all these delicacies are given as offering.

The Bengali delicacies made on this occasion are very delicious, but as is said “Nothing good comes easy” they are also very time consuming and difficult to make. Not many people today are familiar with the art of making these delicacies and I can make only the easiest of them.

Today I am sharing with you the recipes of two dishes : Khejur Gur er Payesh/Palm Jaggery Pudding & Patishapta/Multigrain Thin pancakes with filling.

Khejur Gur er Payesh is a simple but delicious delicacy and is a staple in every Bengali household as a compulsory sweet made for every auspicious occasion. No celebration is complete without a bowl of payesh given as an offering to God. It is then distributed as Prasad and also eaten as a sweet dessert after meals.

Khejur Gur er Payesh/ Palm Jaggery Pudding :-

Full cream milk 1 liter
Basmati Rice 100 grams
Sugar 2 tbsp
Khejur Gur 150-200 grams
Cold milk 1 cup
Raisins, cashews & almonds 100grams(optional)

• Place a thick bottomed pan on the gas and pour in the milk.
• Wash and clean the basmati rice. If the milk is pre-boiled allow it to heat up a little and if fresh then bring it to a boil. Then add rice.

• Keep gas on low and stir occasionally.

• The mix will slowly begin to thicken and the rice will get cooked well. Once the mix is thick mix in the sugar and let cook for another 5 minutes.
• Switch of the gas and let cool.
• The complete cooking process should take around 30-45 minutes.


• In the mean time crush the gur to a good paste. Add in the cold milk and mix well till it is completely mixed. It helps to keep the gur outside the refrigerator before breaking and crushing it.


• Once the mix has cooled for about 15 minutes add the gur milk into the payesh and stir to mix well.

• It is advisable to mix the gur a little later as sometimes the cold milk and gur may react with the hot payesh and get spoilt.

• Decorate with raisins, cashews and almonds if you like.
• Tastes good when served hot and cold depending on what one likes.
• Will keep refrigerated for 5-7 days.

Serves : 10-12 people.

Enjoy ! ! !

A Patishapta is a thin pancake made of three different grains and mixed with sugar and milk. It is filled with either kheer or a mix of coconut and palm Jaggery. It is one of the many delicacies made during Sankranti and is a simple dessert, made with few ingredients but one that will have you asking for more. The time taken to make these is enormous and that is possibly one of the reasons why it is made during a special occasion. So whenever you plan on making these keep some extra time on hand. The filling can be made in advance thus reducing the workload a bit.

But do definitely make them once, then it’ll just leave you asking for more.

Patishapta/ Multigrain Pancake with filling: -

Flour/maida 200grams
Rice flour 100grams
Semolina/suji 100grams
Sugar 6 tbsp
Milk 1-2 cups or more, as required
Ghee/Clarified butter 3-4tbsp

Filling :

Milk 1 liter
Sugar 4-6 tbsp

• Mix all the dry ingredients in a bowl and add in the milk to form a medium thin mix. It should be like dosa dough.

• Let it rest for 1 hour or a minimum of ½ hour.
• For the filling : Take a thick bottomed pan and heat the milk on low gas to thicken it. This will take 2-3 hours to thicken and form kheer. Once the milk is thick add the sugar and let it mix in well. Leave a little milk as it shall thicken on its own.


• To make the pancake heat a non-stick flat frying pan. Add in a bit of ghee and let heat. Once the pan is hot, take a medium round spoon and pour the batter onto the pan. Quickly with the base spread the mix in a circular motion outwardly to form a thin circle.


• It is very similar to making a dosa. Let cook on low heat till the top is done.

• Put in a bit of filling in the centre and fold both the ends.
• If you want to apply some more ghee this is when you can do it.

• The pancake should not be very red but just well done and slightly reddish or it can be left white as well.
• You will know the pancake is done when the top is all set. That should take about 3-4 minutes per piece.
• These can be made completely oil free if so required, as I did. That is the benefit of a good non-stick pan.
• This will keep in the refrigerator for a week. Not that it’ll last even that day.
• Serve hot or cold, with Khejur Gur er Payesh.

Serves : Makes around 15 medium sized pancakes.

Enjoy ! ! !