Gondhoraj Ghol

Gondhoraj Ghol 

There are very few things I like about the Indian summers. Its not just the oppressive heat which drives everyone crazy on top of that I have one of the most strange allergies. I am allergic to extreme hot temperature which means throughout the 3 or 4 months of  oppressive heat my eyes become red if I am out in the heat for more than half an hour and my skin starts itching terribly.

Yes life is tough but as it so happens that I am lucky enough to work from home and even with the problem with my eyes one of the few things I love about the summers is plenty of sunshine actually strong sunlight which leads to plenty of sun dried tomatoes which disappear within half the time of drying it and then there are the pickles that I make and then of course mangoes.

The last few days have been terribly hot and that had led to a complete loss of appetite and all I wanted was something refreshing.

Lately my obsession are these Bengal limes called 'Gondhoraj lebu'. All the fragrance which it is famous for is in its skin.

A few weeks back I had bought a couple of these limes and then had forgotten about them for a few days and then one fine day out of no proper reason I used a thin slice of the lime in plain water and the refreshing taste and beautiful aroma was what led to this complete obsession. Since then I have been experimenting with different types of dishes where I might use it. I had started off with a fish poached with gondhoraj slices and even though I used it right at the end there was a mild bitterness.

My friend from France, a trained chef advised me to use the zest alone and then I remembered how most of the bitterness comes from the pith.

My next experiment, Spatchcock Gondhoraj Chicken was cause of complete and utter delight. It was one of those beautiful dishes that I would look back in the future and be proud to have made.

So the bottom line is that I am buying these limes every now and then and then I happened to remember this fantastic cooling and refreshing drink I have had at one of Kolkata's beloved restaurants which serves traditional Bengali food, 6, Ballygunge Place .

Nowadays the mere thought of the aroma of Gondhoraj makes me happy and making a ghol 'a yogurt based thin drink is one of the msot easy things to do'

To me ghol is to Bengal what Lassi is to Punjab except that Lassi is thick creamy and delicious while ghol from the East is absolutely thin so that its consistency is like buttermilk.

Needless to say this was loved by one and all

Makes 2 servings

200ml thick plain curd
300ml ice cold water (as chilled as possible)
Sugar as per taste (I needed 2 tbsp)
Zest of 1 gondhoraj lebu
Tiny pinch of salt

Start by grinding the sugar in a coffee grinder. I have seen that this step makes it easy for the sugar to dissolve in the drink.

Just blend everything together and serve immediately.

Cilbir

Cilbir 

Eggs from Turkey 

Some dishes you come across quite by chance and they become an instant hit and you know its a recipe for keeps. 

I was browsing through this link shared by someone on My Continental Kitchen and came across this interesting dish , poached eggs, yogurt with paprika . The mere description made me realize how delightful it would be. Quite honestly I love eggs and this unusual combination made me immediately search for the recipe and I prepared this dish within 15 minutes of having come to know about its existence. The recipe is very basic and what I particularly like about it is the easy availability of ingredients

So here goes the recipe for Cilbir pronounced 'Chilber' . Ah before I forget this dish is from Turkey and what I made was

I followed Almost Turkish's recipe

What you need to serve 1

2 eggs
1/2 cup yogurt
1/2 tbsp butter or olive oil I used olive oil
1/2 tsp paprika
Salt and freshly ground pepper as per taste
1 tbsp vinegar
A few dried mint leaves

Simply heat a pot of water with a pinch of salt and vinegar and crack the eggs into it to water poach it. Once poached use a slotted spoon to remove them and  put them on a plate, Give a brisk whisk to the yogurt and pour it on top of the eggs. Now heat the butter or oil and add the paprika and stir it for a few seconds. Take care not to burn it and then pour that on top of the eggs and yogurt and add the dried mint leaves  salt and pepper. Enjoy

Tips for poaching eggs

1. Do not crack the eggs over boiling water . the water should just be hot. 
2. Once you crack the eggs in the water scum will form on top remove it  and cook it for not more than 2 minutes to 3 minutes. 

Guilt Free mango Dessert

Guilt free Mango dessert

There are times when you simply want to have a sweet delight and if you have chosen a healthy track for sometime there is no need to worry. This all natural and healthy dessert is delicious and so healthy that you can enjoy it without throwing caution to the wind . And if you are worried about the dates know that each date contains a mere 23 calorie 

70gm plain chilled curd whipped well
1 mango pureed
1/2 tsp honey
1 tsp sesame seeds
1/2 tsp Charmagaaz
6 almonds not skinned
10 raisins and 3 pitted dates soaked in 4 tbsp toned milk and pureed

Its simple just soak the dates and raisins in milk for 1 hour and puree them to a smooth paste and then keep it aside, puree mangoes in the same blender and then whip chilled curd . Now simply layer the whipped curd, date paste and mango and chill for 2 hours or more. Before serving simply take the almonds, charmagaz and sesame seeds and toast them on a girdle and drizzle with the honey and top the layered dessert with this. Dig away Guilt free