Welcoming Spring with Chholiya

There are many signs of spring. Nature has ways of telling us that it is time to change our lifestyle. Change in temperature, change in the time of sunsets,  in the flowers,  in the fruits and vegetables, they all tell us that our bodies are meant to change our eating habits , living habits as time and season. Our ancient scriptures tell us that we should eat seasonal produce, and every seasonal ingredient solves a nutritive purpose in its respective season . yes now we do get certain seasonal fruits all year round, but these hybrid fruits and vegetables don't solve the purpose they intended to do in their actual season .


One such ingredient is chholia , or green chana . this is the pod form of gram . young , sweet , fresh and so different from its brown version. When you walk down lanes of vegetable markets, one sees these vibrant mounds of green chana. unfortunately its a big hit amongst its fans and it disappears as soon as it comes. There is a small bengal variant  which is tender and a rather strong and sturdy patna variety. Both taste very different from each other .   These do not have a great shelf life , so try and  consume them on the same day .

Chholia is also available in bunch form . This is how it actually grows , in pods . as children we used to sit in the sun in early spring and eat these pods. the tender chhola saag is also very tasty . it has this really tender leaf taste , somewhat like morning dew .

I am using both Chholia and Chana Saag and Creating a beautiful recipe. Made a lovely chholia kadhi , in which the pakodas are made with the saag and the chholia is pureed and added into the kadhi. so here goes .

Saag 

Chholie ki Kadhi

For kadhi

Curd 1 cup

Water 6 cups

2 tbsp besan

Chholia ( pureed ) 1/2 cup 

Salt

Pepper

Haldi

Red chili powder 1 tsp

Dhania powder 1 tsp

Oil 2 tbsp

Pickle oil 3 tbsp

Onions 2 nos chopped

Ajwain 1 tsp

• Heal oil and pickle oil and temper with ajwain onions
• Mix all remaining ingredients together and add the onion tadka
• Cook till thick ( approx 40 mins )

For pakoda

Pakoda Batter 

Besan 1/2 cup

Onion chopped 1/2  nos

Green chilies 2 nos chopped

Salt

Pepper

Red chili powder 1 tsp

Ajwain ½ tsp

Water

Chopped chana saag 1/2 cup

Pureed chholia 1/2 cup 

Baking powder 1 pinch

Oil for frying 

• Mix and deep fry
• Put into the kadhi and simmer till soft

This pakoda batter can be made with soaked daal puree instead on besan and fired on the griddle like a pancake to make a lovely snack that can be enjoyed over a hot cup of tea. Do enjoy this beautiful ingredient  quick it is available only for a few weeks . 

Cheers !

Aar Maacher Jhaal - Catfish in a spicy mustard gravy

When a Punjabi comes up with Bengali food the taste of it can be quite a few speculators . The authenticity,the stature, the quality of oil to be used and then lastly Authenticity . NO my food isn't always authentic, but i make sure it is delicious and I do take the liberty of making my changes here and there not only to make my life easier but also to jive it better texture or taste .

One of the simple but delightful gems of Bengali cooking is the Maachher Jhaal ... Jhaal ideally means Hot / Spicy ! and it is nothing but a delicious Mustard based sauce to slather fried fish with . A jhaal is usually made with Rohu, Katla , Bekti, or Hilsa but I prefer it with AAR, which is a fresh water catfish.

Here is the simple and delightful recipe:

Mustard oil 1/2 cup 

Darne of Aar 4 nos 

Kashondi /mustard paste  - 1/2 cup 

Onion Paste 1 nos 

Salt

Pepper

Lemon juice 1 tsp 

Chili powder 1 tbsp 

Coriander powder 1 tbsp 

Nigella Seeds 1 tsp 

Slit green chili 2 nos 

Water as and when required 

• Apply salt pepper and lemon juice to fish and keep aside for 10 mins 
• Heat oil in a pan and fry the fish till golden on both sides 
• Be careful aar always splutters with mini explosions in the pan so keep a lid handy 
• Now drain the fish and in the same pan heat the oil and temper with nigella and chilies 
• Add the mustard baste and saute for a while 
• Add the dry spices and seasonings and saute for a few seconds 
• add water (sat 1/4 cup) and cook it down for the masalas to soften 
• Add the fish and cook covered for a few minutes 
• Take out on a serving dish and serve hot 

p.s. I always replace the nigella seeds with panch -phoran which is a heavenly combination of 5 tempering ( mustard , fennel, cumin , nigella , fenugreek)
p.s. If u don't have kashondi, take mustard seeds and grind with a little water , oil and vinegar, add salt and a green chili make into a paste and use