Tag Archives: Curry

Calcutta Street, Shrimoyee, Summer Menu

Calcutta Street Summer Party – Pelt Trader

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” –  I agree with Henry James and what is even better is Saturday Summer Afternoon!

We are celebrating 6 months  of Calcutta Street with a Summer Party – 1st August, Saturday 12pm – 4 pm at Pelt Trader craft beer bar in the city. The menu is very Summery and fresh with goodies like Prawns, Lentil soups, Yogurt, Tamarind. It is a 3 course menu with artisan beer pairing with each course. Yes, you heard that right – craft beer pairing with Indian food! Mark from Pelt Trader does know his beer really well and I am excited with the pairings he has done. There will also be live music by the very talented blues and country singer Charlie Walker!

This Pop up is also right after my 26th Birthday (Yes, I have stepped on the wrong side of 20) so you can always drop by to wish me Happy Birthday and try my special dessert – my mum used to make this for me on every birthday of mine. I am making few of my personal favourite dishes like Prawn Malai Curry, Simui Payesh (Kheer), Doi Phuchka, Paneer Posto. I am certain you won’t find most of these dishes in any London restaurant.

Menu:

Starter:

Doi Phuchka, Crispy semolina balls with potato, black chick pea, tamarind and yogurt filling. Very refreshing and Tangy – perfect for a summer snack. 

VP or Vivekananda Park in Calcutta has some of the best Doi Phuchka stalls where most bengali youngsters crowd every evening for the tangy snack with some lebu cha (lemon tea) and a cigarette or some good old grass.

Mains:

Musurir Dal with Gondhoraj Lebu, Boiled red lentils cooked with a slight hint of spice, nigella seeds, fresh green peas, coriander leaves, special scented lemons from bangladesh and a dash of home made ghee – Super heathy and tasty)

Every bengali’s comfort food and a bengali meal is never complete without a serving of Dal and Bhaat. This is the simplest dish ever but very few people get it right.

Chingri macher (Prawn) Malai Curry, Jumbo prawns cooked in a coconut and mustard sauce. 

This is every bengali’s favourite Sunday lunch, no special occasion is complete without this dish. When Rick Stein travelled to Kolkata, he picked this dish as his personal favourite.Prawn is called chingri in bengali.

Paneer Posto, Indian cottage cheese cooked in a nutty, poppy seed paste. This is my own recipe with very bengali ingredients. Contains nuts. 

The most famous poppy seed or posto dish in Calcutta is Aloo Posto, potatoes in poppy seed paste. This is also the favourite dish of Saurav Ganguly the famous Indian cricket team captain who took his shirt off at Lords when India won a match against England and then eventually got suspended. 

All mains served with boiled rice. 

Dessert:

Simui Payesh – Milk pudding with Vermicelli and sugar coated rose petals (served cold)

Since this Pop Up is right after my birthday, I decided to make the dessert which my mum made for me on every birthday of mine. Payesh is a must on birthday’s its meant to be auspicious. 

Drinks:

Mocktail: Aam Pora Shorbot – Smoked Raw mango pulp blended with a spice mix. Perfect cooler on a hot summer day. 

Cocktail: Aam Sura – Aam pora with bacardi. 

We also shot a little video with some of my customers and people who have been associated with Calcutta Street in any way.

BOOK TICKETS

summer_party_lr-01

I am hoping to see some of you on 1st and please do some and say hello!

Shrim

xxxx

Chicken Stew – Perfect healthy, lazy meal

So, here is a video after a long time, so I decided to make something very simple and healthy.

This is a chicken stew with lots of veggies and some spices to make it a little more interesting and less bland.

Recipe:

Marinade the chicken with ginger, garlic, salt and turmeric while you chop your veggies

Chop onions, tomato, pepper, fresh chillies.

Add oil in a pan and sauté the onions and pepper and add a bay leaf (if you have any, not compulsory)

Then add the marinated chicken and some garam masala and then chopped tomatoes.

Then finally add some curry leaves (if you have, not compulsory) and a lemon juice.

Finally add a cup of water and cover the pan.

Let it cook for about 10 minutes and finally add some butter and fresh coriander to give it the final touch!

 

Let me know if you make it 🙂

Shrim

xx

Lamb Curry & Polaw Rice

When people ask me what is my favorite dish of ALL times, I can’t help but say Lamb curry but having said that I am very fussy about the lamb curry I like. This is the one that I was used to having since childhood and never got bored of it, rather appreciated even more when I grew up. I have obviously made my own twists and turns in this but this is one dish that always has been a hit whenever I have made it for anyone!

Ingredients:

Lamb Curry:

1/2 kilograms chopped lamb
1 Tbs Yogurt
2 Onions finely chopped
1 Tbs Garlic and Ginger paste
3 Chopped Tomatoes
1 Tbs Turmeric powder
1Tbs Red Chilly Powder
1 Tbs Garam Masala Powder
2 Bay leaves
3 diced potatoes
2 Tbs Mustard oil/ regular cooking oil
Salt according to your taste buds

Lets start cooking..

  • Marinate lamb with yogurt, salt, ginger and garlic paste, turmeric and red chillies for 1 hour
  • Fry the potatoes in the oil and then keep it aside
  • Use the same oil to fry the oinion, remaining ginger and garlic
  • Add the tomatoes
  • Add turmeric, chilly and garam masala powder
  • Add the lamb and then cook it for 10 mins
  • Finally add the fried potatoes and let it cook on low heat for 1 hour
  • Keep stirring it every now and again
  • Test if the lamb is soft and the potatoes are boiled
Your lamb curry is ready to be served with boiled rice or Polaw Rice.
Polaw Rice:
2 Cups Basmati rice
2 Tbs Ghee (Indian butter)
 Few stands of saffron1/2 cup sugar
2 Bay leaves
3 Cardamom and 1 Cinamon stick
10 broken cashews
  • Heat the ghee in a deep pan
  • Add the bay leaves, saffron, cardamom, cinamon and cashews
  • Add the rice, fry till golden
  • Add 4 cups of water
  • Rice will be ready in 20 mins
Hope you liked the video and had fun making this meal and do not forget to let me know your thoughts by liking the post or dropping me an email. And please share on FB, Twitter or any other social media site if you liked it, remember sharing is caring? 😀
Cheers
Shrim
xx

Cabernet-Pomegranate Braised Beef Short Ribs (Guest Post)

Anthony, my new blogger friend very kindly offered to write a guest post for my blog, I hope you enjoy this post because I surely did! 🙂Image

So, we’re still here. Today is December 22, 2012 and not only am I still here, but there still exist plenty of people to read what I’m typing. Our world has undergone no obvious natural cataclysm or tumult. The hour of the dreaded Mayan apocalypse prophecy that has caused December 21, 2012 to dominate so many imaginations for so long has come and gone with neither a celestial horseman nor a cosmic collision to show for it. This could seem to reinforce the plausibility of another widely-held belief, that the destined December 21st event was intended to reflect less of final curtains than of new beginnings and, as some believe, beneficial change in the collective spirit and consciousness of all humankind. I suppose we’ll see. Either way, it seems my opportunity to learn how the final season ofFringe will conclude is not lost, so color me elated.

Now let’s eat.

The most recent widely-publicized prediction of some sort of major planetary upheaval happened in May 2011, and I marked the occasion on FlavorfulWorld.com with a multiple-course Doomsday menu.  The recipe I am pleased and honored to share here today (Thanks again for having me, Shrimoyee!) is better described as a celebratory “We’re Still Here” dish, because the best kind of global catastrophe is the kind that never came.  In celebration of that truth, here’s my recipe for Cabernet-Pomegranate Braised Beef Short Ribs so tender the meat fell right off the bone when I prepared them just last night.

Ingredients

2 1/2− 3 lbs beef short ribs

1 bottle (750 ml) cabernet sauvignon

1  1/2  cups pomegranate juice

3 cups beef stock

1/2 cup all-purpose flour

1 tsp black pepper

2 tsp salt

1/2 cup diced carrots

1/2 cup diced sweet yellow onion

1/3 cup finely chopped green onion

1/2 tsp coriander seeds, lightly toasted and crushed

1/2 tsp fresh thyme, chopped

Vegetable oil (just enough to cover the bottom of a large frying pan or dutch oven)

Directions:

1. Trim any especially thick exterior fat from short ribs before preparing. Into a container deep enough for wine to completely cover short ribs, place short ribs in a single layer and pour entire bottle of cabernet sauvignon. Cover, refrigerate, and let marinate overnight (or minimum four hours).

2. Cover the bottom of a frying pan or dutch oven with vegetable oil on stovetop over medium-high heat.

3. Combine flour, salt, and black pepper in a bowl and mix until thoroughly blended. Remove short ribs from marinade.  Set marinade aside.

4. Dredge marinated short ribs through seasoned flour. When oil is hot, add flour-coated short ribs 3 or 4 at a time, turning them every minute or two to sear all sides until brown.

5. Preheat oven to 200 degrees Fahrenheit.

6. Set seared short ribs aside. When all ribs are brown, add sweet onion, green onion, and carrots to pan. Cook over medium heat for five minutes or until vegetables soften. If necessary, add another tbsp or two of oil to prevent vegetables from sticking or burning.

7. Pour in beef stock 1/2 cup at a time, using a wooden spoon to loosen any cooked-on bits of meat or skin from cooking surface. Add coriander seeds, thyme, 1 1/2 cups wine marinade, 1 1/2 cups pomegranate juice, and adjust heat to bring to a boil. Discard remaining marinade. Let liquid boil for 8-10 minutes, then remove from heat.

8. In oven-safe cooking dish with lid, arrange short ribs in single layer and cover with liquid. Place covered dish in 200-degree oven and cook for 4 1/2 to 5 hours.

Optional: For a thicker sauce, after dish is finished in the oven, remove short ribs from liquid and boil liquid on stovetop to reduce it to desired consistency.

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For more recipes, as well as product/restaurant reviews, interviews, and more, please visit Anthony Beal at Flavorful World food and drink blog.

5 Must-Haves in your Kitchen to make authentic Indian Food

So here is a question I get asked very frequently by my friends or followers that what are the essential ingredients or must-haves to make Indian Food. Many people tend to get confused with the spices or some just opt for the easier way out and buy ready-made sauces from super markets. To be honest I absolutely despise ready-made sauces that is available in the super markets because that just ruins everything about the dish, the food does not smell or taste fresh! Playing around with spices is so much fun in the kitchen and it definitely is my favorite hobby! 😀

I have jotted down a list of 5 items you should have in your kitchen if you want to make authentic, mouth-watering Indian/ Asian Food:

Garam Masala, Indian spice, spice, shrimoyee, food, curry
Garam Masala (5 Spice)
  • Garam Masala Powder: This is basically the blend of 5 spices (Black and white peppercorns, cloves, cinnamon, black and white cumin seeds, black and green cardamom pods). You can create an absolutely fantastic curry by using just this powder, which is readily available in any super market these days including Tesco.
  • Lime Leaves: These dried leaves not just give the most beautiful aroma to your food but also adds to the rich flavour. Just by adding a few dried lime leaves to any dish you can make it smell and taste exotic and this specially works best with Lentil soups, Thai Curries and even Chicken Curries. This is also easily available these days in leading super markets.
  • Turmeric: I am sure most people are aware that turmeric is the most commonly used spice in Indian/ Asian Food. Turmeric not just gives a beautiful color to the dish but also has a massive impact on the flavour. You can use turmeric in any form (powder or raw) tastes just as nice. And yes it is the most easily available spice so don’t be surprised if you find it at the local shop near you.

    Ginger, Garlic, Curry, Indian Food, Indian Curry, Recipe
    Ginger and Garlic
  • Ginger and Garlic: These two little angels are the two major ingredients responsible for the rich flavor of Indian curries. Every one who loves to cook must already have these in their kitchen if not go buy it!!! I would urge not to use powdered ginger and garlic because those don’t do anything to the flavor, so don’t be lazy just buy some fresh ginger and garlic and blend it, chop it, or grate it to get that fantastic taste! 🙂
  • Vegetable Oil/ Mustard Oil: Olive oil might be healthy and great for a lot of dishes but it does absolutely nothing to Indian curries or food. To get that authentic taste you definitely need to use either vegetable oil or even better if you use mustard oil. Especially when you are making fish or a lamb curry mustard oil is absolutely essential to get the authentic taste.Hopefully you will stack up your kitchen with all these ingredients, and make one of my recipe’s for your friends or just to treat yourself! This is a picture of my kitchen when the spice rack was not over-flowing! 😀

    My Kitchen, Shrimoyee, Spice, Rack, Kitchen