Pantaras or Pan Rolls

An old Calcutta ghat on bank of river Hooghly during British Raj.

Calcutta's chronicle began on a hot, August afternoon in 1690 when a hungry Job Charnock climbed off his ship on a state of a muddy ghat.The river was Hooghly and the place Sutanati, one of the three principal villages which became Calcutta.It is said that Charnock Sahib was served khichuri, a meal of rice and dal cooked together in a terracotta handi, by a common villager. The spontaneous sharing of a meal with an unexpected guest is the hospitality so characteristics of the Indian householder.Little did Charnock know that this lunch of khichuri/khichdi was the gastronomical link through most of India. Later as Calcutta was growing as well as Charnock and his fellow country men in population, experiment on local cuisine by Memsahibs with the help of Bawarchees resulted a new fusion of Anglo-Indian cooking style to satisfy the taste buds of Burrasahibs (Lords).

New Market / Hogg Market in central Calcutta during Bitish Raj

"Anglo-Indian food is the delicious result of the British Raj in India. Indian Khansamas (cooks)

took aspects of British cuisine and amalgamated them with Indian methods of cooking, spices, ingredients to create Anglo-Indian Cuisine! There are soups tempered with cumin and red chillies, roasts cooked in whole spices like cloves, pepper and cinnamon, rissoles and croquettes flavored with turmeric and garam masala.... Over the years, Anglo-Indian cooking has become more Indian than British", Petrina Verma Sarkar writes about Anglo Indian Food.

Surprisingly this unique cooking style  is in the verge of extinction.So, this is our small contribution to rejuvenate this rich and unique cuisine. 

Among the myriads of impressive Anglo-Indian dishes Pantaras or the Pan rolls with minced meat filling is one such dish which can be the ideal snack for evening hi-tea party. This mouth-watering rolls are very crunchy at outside, but every bite will melt in your mouth for its soft crepe coating and its filling. If you are a vegetarian, use paneer or mixed-veggies as alternative.

Ingredients:

For the filling:

·         1/2 kg minced meat (use ground chicken, lamb or mutton) / paneer or mixed-veggies as alternative 

·         3 tbsps vegetable/canola/sunflower cooking oil

·         2 medium-sized onions chopped fine

·         2 medium-sized tomatoes chopped fine

·         1 tbsp garlic paste

·         1 tbsp ginger paste

·         2 tbsps coriander powder

·         1 tbsp cumin powder

·         Salt to taste

·         sugar to taste

·         2 tsp parsley/coriander (chopped)

·         Juice of 1/2 a lime

·         Water

·         3 cloves (powdered)

·         2 green cardamoms (powdered)

·         1-inch stick cinnamon (powdered)

For the crepes:

·         2 eggs

·         1 cup milk

·         1 cup flour

·         a pinch of baking powder

·         3-4 tbsp of vegetable/ canola/ sunflower oil

You also need:

2 eggs beaten with 1 tbsp flour

Vegetable/ canola/ sunflower oil to deep fry

1 cup breadcrumbs

Preparation:

To make the filling:

·         Heat the cooking oil in a wok or deep pan, on medium heat.

·         Add the onions now. Fry till they turn a pale golden colour.

·         Add the ginger and garlic pastes and fry for 1 minute.

·         Add the minced meat and all the powdered spices and salt to taste.

·         Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.

·         Add the tomatoes, stir and cook till they are soft.

·         Turn the fire off, add the lime juice, chopped coriander leaves and stir. Keep aside for later.

To make the crepes:

·         Mix all the crepes ingredients together in a deep bowl and whisk till a smooth batter is formed.

·         Set up a frying pan on medium heat. Grease it with a brush so that it is lightly coated. (This will prevent the crepe from sticking. Each Pan Roll must be filled and rolled while the crepe is still warm as this helps it 'stick' and prevents it from unrolling).

·         When the pan is hot, use a ladle to pour a small amount of batter onto the centre of the pan.

·          Swirl the pan to spread the batter into a thin crepe. Let it cook until the batter fully sets;( do not let the crepe brown. You do not need to flip the crepe. When it is ready, take it off onto a flat plate to fill).

Putting the rolls together:

·         Immediately add 2-3 tablespoons of the filling and roll the crepe (while still warm).

·          Turn two ends over to prevent filling from falling out and then form a roll.

·         When all the rolls are ready, dip each one in the egg and flour mixture, to coat well on all sides.

·         Then roll in breadcrumbs to coat well. Repeat for all the rolls.

·         Deep fry one or two rolls at a time until they are golden brown all over.

·         When done, use a slotted spoon to remove from the oil and keep aside on paper towels.

Serve hot with ketchup or chutney.

Watch this video and check out the insider stories on Anglo-Indian food

straight from the Horse's mouth.

Spinach corn curry / Palak Makai

We always make Palak and Paneer curry, but for a change add Corn this time in your spinach curry as these two ingredients has immense benifts on health.The curry is mildly flavored and very rich and creamy. Spinach makes a colourful and flavoursome companion to corn.

Try this healthy dish, and enjoy with roti, paratha or naan.

Ingredients :

• 1 cup boiled sweet corn kernels (makai ke dane)
• 1/2 cup onion paste
• 1/2 cup tomato pulp
• 1/4 tsp turmeric powder (haldi)
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp garam masala
• 1 tbsp oil
• salt to taste
• 1/2 cup milk , 

For The Spinach Purée (makes Approx. 3/4 Cup)

• 1 cup chopped spinach (palak)
• 2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp sugar
• 1/2 cup chopped coriander (dhania)
• 3 garlic (lehsun) cloves
• 2 green chillies
• 1 thumb size ginger (adrak)

Method:
For the spinach purée

• Combine the spinach, dried fenugreek leaves ,sugar and ¼ cup of water, mix well and cook on a medium flame for few seconds.
• Allow it to cool completely and grind it in a mixer to a smooth purée along with coriander, garlic, green chillies and ginger. Keep aside.
• Heat the oil in a non-stick pan, add the onion paste and sauté on a medium flame for 1 to 2 minutes.
• Add the tomato pulp and sauté on a medium flame for few seconds.
• Add the turmeric powder, coriander-cumin seeds powder, garam masala,mix well and cook on a medium flame for 1 minute.
• Add the prepared spinach purée, mix well and cook on a medium flame for 1 more minute.
• Add the salt and milk, mix well and cook on a medium flame for 1 to 2 minutes.
• Add the sweet corn kernels, mix well and cook on a medium flame for 1 minute.

Serve hot with phulkas or parathas.

Patishapta

In West Bengal, Sankranti, also known as Poush Sankranti named after the Bengali month in which it falls, is celebrated as a harvest festival Poush Parbon.The freshly harvested paddy along with the date palm syrup in the form of Khejurer Gur and Patali is used in the preparation of a variety of traditional Bengali sweets made with rice flour, coconut, milk and 'khejurer gur' (date palm jaggery) and known as 'Pithey'.

Patishapta - the most favourite among all the sankranti Pithey, is known for its creamy inner filling and soft outer roll. I think, those who have at least tasted once will never say no to it.

The thin crepes like outer cover made with refined flour, rice flour and semolina. Stuffed with a tasty coconut and jaggery filling or with Kheer or khowa filling.

Ingredients:

For the batter:
1 cup refined flour / maida

1/4 cup rice flour

1 1/2 to 2 cups milk

Oil, to cook the patishapta

For the filling:

3 cups grated coconut / khoya

2 Tbsp sugar / date jaggery

3-4 green cardamoms

Method:

For the filling:

In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya (solidifying milk), add little milk.

Add cardamom in it.

Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.

For the patishapta:

Take maida, sooji and rice flour in a bowl.

Add milk. Mix it carefully not making any lumps. Keep the mixture for half an hour.

Heat the frying pan and coat the surface of the pan with little oil. Apply oil with a piece of eggplant or bottle gourd or a piece of cotton.

Pour the suji-maida mix about (about 5 table spoon) on the hot pan and spread the mix on the pan till it takes a circular shape.

Put the filling lengthwise at the center of it .

Roll the spread like bread roll after 15-20 sec. Keep the roll on the pan and flip sides every 5-10 secs till it turns brownish.

You can pour Liquid palm jaggery or condensed milk over it before serving.

Disco Pumpkin :)

Pumpkin was always a boring veggie to me .... But yesterday while going through the bill after my sabji marketing , I found, it is not at all a boring one looking at it's name -Disco pumpkin :)

Then I gone through it's benefits on human health and nutrition and found out I was so wrong.....

Just to aware people who just ignore it because of it's taste I am sharing benefits of pumpkin on human health.

Excellent source of vitamins A, K and C

Vitamin A is a key nutrient for keeping our eyes healthy and our vision good. Moreover, it also helps promote bone growth, keeps the immune system strong and maintains a vigorous reproductive system. Half a cup of pumpkin has 953 mg of vitamin A and only 42 calories and that vitamin A comes in the form of beta carotene. Another reason why pumpkin is good for you is because it contains a lot of Vitamin K, about 40 per cent of the recommended daily dose of it! Vitamin K is the overlooked bone builder and heart protector. In fact, one serving of pumpkin contains almost 20 per cent of your recommended daily dose of Vitamin C which is needed for the growth and repair of tissues in all parts of your body.

Loaded with iron, potassium and magnesium


One small serving of pumpkin contains 250 milligrams of potassium and the same small serving of pumpkin also contains a good amount of iron. One cup has a little less than 10 per cent of your recommended daily allowance of iron. Moreover, unlike other sources of iron, pumpkin is fat-free.


Our body needs magnesium for maintaining normal muscle function and for boosting our immune systems, among other things. Pumpkin seeds provide us with enough magnesium to perform these functions well.

Select the right one

For cooking, you may want a pumpkin that is heavy for its size. The lighter ones are drier, with a bigger open space in the middle. For the most part, stay away from the large pumpkins when selecting a pumpkin for eating.


Storage and shelf life

Pumpkins can keep for a long time in a cool dry place. Put newspapers underneath them for proper storage. Once the pumpkin is cut open, you need to use it within a couple of days (or freeze it) as it can mold quickly. Cooked pumpkin is fine in the refrigerator for 4 to 5 days.



If you are acidic, or even somewhat acidic, in your stomach, you'd probably be thankful that pumpkin seeds exist. Everywhere, people are preparing dangerously acidic meals. To counteract the negative effects of acidic foods and meals, take note of studying and incorporating pumpkin seeds into your diet.

These seeds increase in nutritive value as they age. According to research done in the Experimental Station in Massachusetts, squash and seeds of pumpkin that have been stored for a long, long time increase in their protein content.


More nutrition facts and health benefits

• Pumpkin seeds have large amounts of minerals that include copper, iron, manganese, magnesium and phosphorus.

• These seeds are rich in Vitamin K.

• These seeds are able to help in lowering LDL cholesterol in human bodies. This is because they have phytosterols compounds.

• Pumpkin seeds promote sleep and lower depression. This is due to the presence of tryptophan (in them) which when absorbed in the body becomes serotonin, a good sleep inducer.

• Pumpkin seeds contain big amount of zinc, a mineral very important in preventing osteoporosis.

• Pumpkin seeds are a very good source of vitamin E and the B vitamins.

• Pumpkin seeds are full of protein as mentioned earlier. They also reduce inflammation associated with arthritis.

• Pumpkin seeds have been found to have the ability to prevent formation of kidney stones.

• In some cultures, pumpkin seeds are used as a natural remedy for tapeworm and many other parasites.

• Pumpkin seeds are perfect for men who are at risk of developing prostate cancer. The oil contained in these seeds helps to alleviate urination associated with enlarged prostate.

Mixed Vegetable with Coconut Milk

We all have our own way of having veggies,and this is my way of cooking mixed veg - with coconut milk.This coconut milk with  grated coconut imparts a rich taste and a delectable aroma to this dish.

For the minimum loss of nutrients first , chop the mixed vegetables and boil them in salted water till they are soft. Drain immediately, and preserve the stock for later use. Pour some cold water to the vegetables to prevent it from cooking farther.

Recipe courtesy-My Hubby

Ingredients:
All you need is, a small bowl, full of fresh mixed vegetables cut into cubes

• Carrot 
• Bottle Ground/ Lauki/ Lau
• Pumpkin 
• Potato
• White radish(optional)

Ginger paste- 1 1/2 teaspoon
Small piece of ginger crushed 
Nigella seeds
Wild carom seeds/ Radhuni seeds
Green chillies- 3 to 4
shredded coconut- 1 tablespoon
Coconut milk - 2 tablespoon
salt to taste
sugar to taste
Turmeric powder -1/4 teaspoon
cumin powder- 1/2 teaspoon
coriander powder - 1/2 teaspoon
Mustard oil/ vegetable oil for frying- 1 tablespoon
Warm water- 1 1/2 cup

Method:

• chop the mixed vegetables into cubes and boil them in salted water till they are soft. 
• Drain immediately, and preserve the stock for later use.
•  Pour some cold water to the vegetables to prevent it from cooking farther.
• Now heat oil in a pan.
• Add few nigella ,wild carom seeds and green chillies as  tempering.
• Then add the boiled vegetables and the powders mentioned above.
• Sauté for few minutes after adding salt and sugar as per your taste into it.
• Now add the stock and cook for sometime.
• Add the coconut milk, the shredded coconut and cook until you get the desired thickness of the curry.

Serve and garnish with little shredded coconut and enjoy with rice.

Kashir Gaadh - kashmiri fish curry

Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Pandits, the Hindus of the valley which uses a lot of yoghurt, oils and spices as such turmeric, but avoids onion, garlic, tomatoes, and chicken.Fish is an important Kashmiri delicacy.And this Kasher Gaadh is a dish usually cooked on special occasions in Kashmir.

Here I have tried to give our Bengali palates the taste of Kashmir in my own style.

Ingredients:
Fish (cut into pieces) – 500 gms, washed and drained
Cloves – 2
Black Cardamom – 1, crushed
Star anise-1
Kashmiri Red Chilli Powder – 1 tsp, mixed with 2 tsp water
Water – 1 cup
Oil – 1/2cup
Ginger Powder  – 3/4 tsp (Use fresh ginger paste if you don't have dry)
Aniseed/ Sauf Powder – 1 1/2 tsp
Garam Masala Powder – 1/2 tsp
Asafoetida/ Hing Powder – a small pinch
Tomato- 1 medium
Green Chillies – 2, small, slit
Salt as per taste

Method:
1. Heat oil in a large pan over high heat.
2. Fry the fish  till crisp and golden brown on both sides.
3. Remove and drain excess oil.
4. Keep the fried fish aside.
5. Strain the oil to a cup.
6. Heat 1/2 cup of oil in another pan.
7. Sauté the cloves,star anise and black cardamoms.
8. Add the red chilli paste and stir.
9. Now add the tomato purée and cook till oil separates. 
10.Now add ginger powder, aniseed powder, garam masala powder, asafoetida and salt.
11.  Pour the water and bring to a boil.
12. Add the fish and cook till gravy thickens.
13. Stir well and cook for a few minutes.
14. Remove and serve hot with rice.

Banana bread - The quick bread

Bananas come pre-packaged in their own yellow jackets and are available throughout the year, thought to have originated in Malaysia around 4,000 years ago.It is wonderfully sweet with firm and creamy flesh which makes us to be fond of it.No need to say it has uncountable benefits on human health.

The ageing causes the skin to brown and its flesh to become very soft and sweet. At this stage some people throw these bananas in the garbage thinking they have gone bad, not realizing how delicious they will be when mashed and baked in a bread or cake. Instead of throwing them away simply one can slip them into a plastic bag and place them into the freezer till baking. 

Banana bread starts with a thick sweet batter that is full of mashed bananas, ground cinnamon and toasted nuts. It is, as the name "Quick" Bread implies, quick to make. The dry ingredients are mixed together in one bowl, the wet ingredients are mixed together in another bowl. The two are combined and you are done. 

So, here is the recipe ....

Ingredients:

• 3/4  cup caster sugar (or make your own by grinding sugar in your food processor)
• 8 tablespoons unsalted butter(Melted)
• 2 large eggs
• 4 ripe bananas(mashed)
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla essence
• Raisin (optional)
• Nuts- cashewnuts/walnuts/peanut (optional)

Method:

• Preheat the oven to 180 degrees C. 
• Butter a loaf pan or the pan you are using for baking .

MIXING THE DRY INGREDIENTS TOGETHER :

• At first sieve together the flour, baking powder and baking soda in a bowl.
• Then add the powdered or caster sugar and salt into it.
• Now add the cinnamon powder and mix well.

MIXING THE WET INGREDIENTS TOGETHER :

• In a separate bowl break two eggs and mix well with the vanilla essence, melted butter and mashed banana.

• With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and little chunky. (The important thing is not to over mix the batter.Over mixing the batter will yield tough, rubbery bread.)
• Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes (or till it is golden brown), until a toothpick inserted in the centre comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Note: This bread taste even better the next day when you  take it out from the refrigerator.