Its a depressing Sunday evening and I have taken a step when i thought i would never do. BLOG.
I have tried to keep a diary at different points of life and struggled with it.And blogging had never felt like an option. Why on earth would I want complete strangers to read something I do not want to share with my better half also!!. But I have a mantra in life. To try things out at least once. So here I am.
I owe this space to my stomach:-). My passion for food was dormant for the initial 18 years of my life.A good decade later I cannot identify with the girl who did not like to eat.
Today I have spent the better part of morning in the kitchen while the wind and rain beat an accompanying tune on the kitchen window. Sunday evenings are depressing and the British weather doesn't do much to alleviate it. Apart from reading books which allows me to escape , the other thing I can do is cook. So sundays are generally heavy on the cooking side.
Today was the first weekend after a quick trip to India and nostalgia made me more intent on trying to cook something new.
so it was Mochar Ghonto/Laal Saag and bangali pulao.
We somehow managed to find Mocha in UK. This is the first time I have cooked it. The taste was well worth the effort, or may be its the effort that made it tastier :-). I do not think I can claim credit for either the recipe or the effort in getting the ingredients. The recipe is courtsey my mom who was too happy to know I was undertaking the task of making 'Mocha'. The credit for finding the ingredient itself is due to my husband, who has discovered a sudden love for bangali food and which is why I have called this blog 'Notun Bangali'.
I have tried to keep a diary at different points of life and struggled with it.And blogging had never felt like an option. Why on earth would I want complete strangers to read something I do not want to share with my better half also!!. But I have a mantra in life. To try things out at least once. So here I am.
I owe this space to my stomach:-). My passion for food was dormant for the initial 18 years of my life.A good decade later I cannot identify with the girl who did not like to eat.
Today I have spent the better part of morning in the kitchen while the wind and rain beat an accompanying tune on the kitchen window. Sunday evenings are depressing and the British weather doesn't do much to alleviate it. Apart from reading books which allows me to escape , the other thing I can do is cook. So sundays are generally heavy on the cooking side.
Today was the first weekend after a quick trip to India and nostalgia made me more intent on trying to cook something new.
so it was Mochar Ghonto/Laal Saag and bangali pulao.
We somehow managed to find Mocha in UK. This is the first time I have cooked it. The taste was well worth the effort, or may be its the effort that made it tastier :-). I do not think I can claim credit for either the recipe or the effort in getting the ingredients. The recipe is courtsey my mom who was too happy to know I was undertaking the task of making 'Mocha'. The credit for finding the ingredient itself is due to my husband, who has discovered a sudden love for bangali food and which is why I have called this blog 'Notun Bangali'.
Also this is my first blog so I do not want to overrun my welcome 'word-limit'. A quick set of directions are given below. I do to do better than this in future. But for now my stomach statisfied, deludes my mind away from nostalgia. It helps me to look out at the bleak scene out of my window and still hum 'singing in the rain'.
Mochar Ghonto
Ingredients
- Mocha- Bannana Blossoms (as shown in the photograph)- 1 medium sized
- Aalo (potato) - 2 medium sized, either boiled and diced in big chunks or just cut into small pieces
- Jerra (cumin seeds)- 2 tsp
- Aada (Ginger) - 1 inch
- Tej pata(Bay Leave)- 2
- Laal lonka gudo (Red Chilli Powder)-1/2tsp
- Holdi (turmeric)- 1/2 tsp
- Oil - approx 3 Tbsp
- Salt to taste
The largest portion of time is in preparing mocha, as other websites would also tell you. Well if you do not believe, you learn it the hard way. As I did.
Basically you need to peel of the layers and separate the florets.
As you go towards the centre, a dense part of the stem comes out. This can be eaten too, I am told. But as this was the first time I was cooking it , i did not take it.
Immerse the florets into warm waters with salt and turmeric.
Then pressure cook this again with salt.
The water that comes out is a pretty pink and enticing.
But throw it away :-) and press the mocha florets to get any remaining water out. Chop these up very finely.
Meanwhile prepare a paste of the cumin seeds and ginger.
The less water you use to make the paste the better.
In a vessel heat oil, add a few cumin seeds and the bay leaves.
Add the potatoes. (If boiled cook for 3-4 minutes on medium heat, if not boiled then fry till they start turning brown on edges).
Add the potatoes. (If boiled cook for 3-4 minutes on medium heat, if not boiled then fry till they start turning brown on edges).
Once potatoes are done add the ginger-cumin paste & turmeric and cook for another couple of minutes.
Now add the mocha and mix well.
let it cook for another good 5 mins. Sprinkle red chili powder and salt to taste.
You can also sprinkle a bit of lime juice.
Your labour of love is ready to be devoured.
Oh..forgot to mention, when you are preparing the mocha , you hands can get black due to the secretion. I had some advance warning and managed to limit the damage to just two fingernails. prevention is to keep your hands oiled and rub salt. Of course, you shouldn't cook mocha after you get a manicure :-)
P.S It would probably take another sunday evening to write about the recipe for laal saag and bangali pulao.
P.S It would probably take another sunday evening to write about the recipe for laal saag and bangali pulao.
