Chaler Payesh (Bengali style Rice Pudding)

Photo courtesy: Dr. Debarshi Chatterji

I think I have learnt at least a hundred recipes since I got married. When I think of my life and my eating habits 4-5 years back, I can’t stop smiling. Pressure cooker was my best friend and everyday I used to cook a quick bland curry with some rice or roti and never worry about the taste. Desserts were always store bought unless I was visiting my parents when my mom would prepare something special for me. Never thought that I would prepare something from scratch and it would actually taste good! However, with time and patience I have learned and mastered some of the most amazing recipes and I intend to share all of them with you. 

The feeling of being away from home strikes us most when we are craving for something special and that consists mostly of the foods prepared by our moms and I am sure that we all share the same feeling. The style of cooking that we grow up with, in a way becomes a part of our DNA. Don’t you agree? I guess, that’s why we have the phrase, ‘from mom’s kitchen.’ A dish prepared by her just feels special and makes us feel so warm and loved. When our mom’s cook (or used to cook, for those who have faced the ultimate loss) for us, every bite is like reliving childhood and reminds us of all those happy memories we shared as a family. I usually satisfy my cravings by taking the recipe from my mom and recreating it as best as I can. Debarshi however, makes special requests whenever he misses his mom’s cooking and that is how I learnt this amazing recipe.

Chaler Payesh or Bengali style rice pudding is a traditional Bengali must have dessert for all special occasions like birthdays, Durga Poojo and Lokhi Poojo. In fact, in many families including mine, we have separate utensils for preparing Payesh. This helps in two ways, first, since it is offered as a prosad using a different utensil ensures purity in preparation, second, a dedicated pan for dessert preparation means no hints of oil, onion or garlic. However, this is totally optional and you can very well use a regular pan or wok, just make sure to wash it a few times thoroughly to remove any hint of food previously cooked in it. 

So, what are the rules for preparing this mouthwatering dessert? Well, only one and that is, be patient. Preparing Payesh is pretty much straight forward, boil the milk, add the rice, sugar and nuts and it’s ready! but hold on, this may sound quick but it isn’t. The biggest factor to consider while making Payesh is time. Payesh is cooked over low heat which gradually thickens the milk without burning. Now you cannot proceed with the recipe until the milk reduces to almost two third of its original volume and you have to stir occasionally which means you have to be around the gas oven all the time so what do I do? I use that time to cook and prepare other dishes (remember I always prepare Payesh on special occasions which means I have a lot of other cooking to do as well). That way, my time is utilized in other things while the milk thickens and develops a beautiful heavy texture. When the time comes, I add the rice, nuts and sugar and it’s ready! 

My final tip, don’t be overwhelmed by the time required to prepare this dessert, follow the recipe as it is. Small steps like crushing the cardamoms, slicing the almonds and using ghee are important and should not be skipped because they play an important role in the flavor of this delish dessert. Give it ample time and attention and you will be able to enjoy and share a beautiful bowl of this decadent pudding.

Ingredients:

• Basmati Rice – 1/3 cup
• Whole Milk - 1 gallon
• Sugar – 9 tablespoons
• Ghee (Clarified Butter) – 1 tablespoon
• Green Cardamom - 8 pods, crushed or powdered, skins removed
• Raisins – ¼ cup (or ½ cup)
• Almonds or Pecans – ¼ cup, sliced or broken into small pieces
• Bay leaf – 2, small

Let’s do some preparations first:

• Wash the rice. 
• Drain it well then transfer to a small bowl. 
• Add the Ghee and bay leaves to the rice and mix. Keep this aside.

Directions:

• Heat a big pan or wok over medium high heat. Slowly and carefully pour the milk into it.
• Keep the heat on medium for the first 10-15 minutes, stirring occasionally then turn it down to medium low.
• Keep boiling the milk till it is reduced to 2/3 of its original volume (Tip: This simply means that the milk will be more than half but less than its original volume). Stir, stir, stir.
• Now add the rice along with the bay leaves and ghee to the milk. Stir to mix.
• Allow it to cook for 15-20 minutes, stirring occasionally then mash a grain of rice to check if it’s slightly tender. If it isn’t keep cooking and stirring.
• Add sugar when the rice is slightly tender.
• After 10-15 minutes, add the crushed Green Cardamom, Raisins and sliced Almonds. Keep stirring and cooking. Any thick milk should be cleaned off the sides and mixed in the Payesh itself so keep stirring and scraping the bottom and sides of the pan. 
• Check after 10-15 minutes, the rice should be cooked well by now but it should not be mushy and should hold its shape. The addition of the nuts will slightly deepen the color of the milk. The Payesh should have a thick consistency now (the milk at this time is almost reduced to half of its original volume).
• Remove from heat and cool before serving. 

Tips:

• Use mortar pestle to crush the cardamom pods.
• Use a big wok or pot to boil the milk. It should be properly washed before adding the milk and use a clean wooden or rubber spatula to stir the milk.
• Do not use reduce calorie (1% or 2%) milk.
• Payesh is a task of patience. The milk should be allowed to boil and reduce on a low heat. After you add the nuts the color of the milk will darken a bit.

Recommended Reading:

• Mortar and Pestle
• Panch Bhaja (Crispy Deep Fried Vegetables)
• Moonger dal (Yellow Lentils soup)
• Saag Bhaja (Bengali style Stir-fried Spinach)
• Mangshor Jhol (Bengali Style Mutton Curry)
• Matar Pulao (Yellow Rice with Peas)
• Sweet Masoor Dal (Red Lentils Bengali style)
• Gobindobhog Chal diye Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery)
• Make Homemade Ghee from Spoiled Cream
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Moong Dal ka Halwa (Indian Yellow Lentils Dessert)
• Rabri (Clotted Cream in Condensed Milk)
• Sevai ki Kheer (Semai Payesh / Vermicelli Pudding)
• Dry Fruit Laddu (Mamma’s homemade sweets with dry fruits)
• Gujiya (Crispy Flaky Indian Sweet Dumpling stuffed with Milk Solids and Nuts)
• Baby Food: Rice Pudding with Apple and Banana
• Gajar ka Halwa (Indian Carrot Dessert)
• Bengali Tomato Chatni (chutney) With Dried Fruits

Korola Peyaj (Stir Fried Bitter Gourd with Onion)

Today we are going to talk about a vegetable which has many health benefits but is disliked for its acrid and sharp taste. I am talking about Korola (Bitter Gourd).  Of all the veggies, Korola is mostly at the top of ‘don’t want to eat this’ list of not only kids but also adults. However, if you are like me and do love Korola then I have a quick and easy recipe for you - Korola Peyaj (Stir Fried Bitter Gourd with Onion).

Growing up, this has been one of my favorite vegetables and many of our acquaintances used to wonder how and why I like it because their kids won't eat it. Let me tell you, Korola Bhaja (deep fried bitter gourd) goes very well with steamed rice and ghee and once you develop a flavor for it, you will be able to enjoy this vegetable with onion or potato. Also, the bitter taste of Korola is a very good tongue cleanser when you are suffering from cold and can’t taste anything. 

Korola has several other health benefits as well. It is said to be a friend of our immune system because of its antimicrobial and antioxidant properties. Consuming Korola on a regular basis can help to treat the skin problems and blood disorders of your body. Korola juice can clear the toxins from the blood and hence it is used to treat Diabetes and Heart Diseases. It can also improve your metabolism and digestive system, thus helping you to lose weight quickly.

Now if you do decide to try Korola, keep in mind to buy very small quantity (just one or two). Go for the deep frying option first and once you develop a palate for it, try some other recipes. Preparing Korola is easy, you do not have to peel it, just rinse it well to remove any dirt, remove the seeds and cut into small pieces or circles. Many people blanch it or dip it in salt water but I never go for those options. Remember, all our fingers are not alike and each have their own important function in our body. In the same way, not all vegetables and fruits are alike and we should not change the original flavor so much that it destroys its nutritious qualities.

When prepared properly Korola Peyaj becomes quite an appetizing dish, flavorful and palatable and can be enjoyed with plain roti or paired with rice and dal.

Ingredients:

• Korola – 2, washed, seeds removed and cut into rings
• Onion – 1 big, cut into thick slices
• Turmeric powder – ½ teaspoon
• Green Chilli – 1, slit in half
• Salt – as per taste (about ½ teaspoon)
• Oil – 1 tablespoon

Directions:

• Heat a wok over medium high heat.
• Add the Oil in it and wait for a few seconds so that it heats up.
• Add the Korola pieces and fry for a minute.
• Add the Onion with the Green Chilli and mix. Fry for 2-3 minutes, stirring occasionally.
• Add the Salt and Turmeric powder and mix well.
• Reduce the heat to medium low and cover the pan with a lid. 
• Cook for 10 minutes then stir.
• Reduce the heat to low and cook for another 10 minutes or until the Korola and Onion is fully cooked and then turn off the heat.
• Korola Peyaj is ready. Serve with plain roti and dal (if desired). Also goes great with rice and dal.

Photo features: Steamed rice with Kancha Posto, Korola Peyaj, Chicken Korma and Dal

Tip: Enjoy this delicious stir fry on Keto diet as well. Serve with blanched chopped zucchini.

Recommended reading:

• Saag Bhaja (Bengali style Stir-fried Spinach)
• Moonger dal (Yellow Lentils soup)
• How to Deep-Fry food with Confidence?
• Chochchori (Bengali style mixed vegetables)
• Kancha Posto (Bengali recipe: Raw Poppy Seeds Paste)
• Sweet Masoor Dal (Red Lentils Bengali style)
• Korola Alu (Stir fried Bitter Gourd with Potatoes)

Panch Bhaja (Crispy Deep Fried Vegetables)

Photo Courtesy: Dr. Debarshi Chatterji

Recipe Courtesy: Mamma

Bengali lunch menu is known for its multiple courses. You will have Ghee-Bhat (steamed rice with clarified butter) to start the meal, followed by the Panch Bhaja (crispy deep fried vegetables) and dal. But we don’t just stop there, these dishes are followed by the main course which is usually a delicious gourmet preparation of goat or fish curry. Then to end the meal on a sweet note, you will have Chatney, Mishti or Payesh. Now I won't lie to you by saying that I cook this elaborate meal every day. However, I do love going for that extra mile on special occasions to enjoy an authentic Bengali lunch. 

The plate you see above has been set for Debarshi on his birthday. I prepared the goat curry and the Payesh the previous day (and the rest of the dishes the next day) which helped me to serve his special birthday lunch on time. So, you see, a little planning and even you can cook this delicious four course gourmet meal for yourself and your loved ones.

Preparing Panch Bhaja is really easy and if you like eating fried foods, you will love it. You don’t have to go all the way with the Goat curry and Payesh, just Panch Bhaja with some steamed rice and dal is in itself a perfect simple lunch menu for any weekend. The best part is, once you get a hang of deep frying vegetables, you can fry any vegetable you like and pair it with your favorite foods. Debarshi loves Begun Bhaja (fried eggplant) with Parathas or Luchi. I love Korola Bhaja (fried Bitter Gourd) with rice and ghee. Don’t like cauliflower? Kopi Bhaja (fried cauliflower) sure tastes great! Growing up, my favorite meals were Alu and Bhindi Bhajas with some Ghee-Bhat or Luchi and I am sure these delicious Bhajas will be able to convince any picky eater to finish their meals.

Serve the Panch Bhaja, rice and dal to the kids with a boiled egg and Ghee-Bhat and to the adults with some onion slices, green chilies or your favorite pickle.

Ingredients:

• Eggplant – ½ cut into medium or large pieces, washed
• Pumpkin – about 3 inches, cut into thin squares, washed
• Potato – 1 large, peeled, washed and cut into round thin slices
• Okra – a handful, washed, patted dry and cut into medium cubes (remove the head and tail)
• Salt – to taste (about 1 teaspoon)
• Turmeric – about 1 teaspoon
• Red Chili Powder – about 1 teaspoon
• Oil – to fry, about 2-3 cups

Some other vegetables you may also like to fry:

• Cauliflower – a handful of small florets
• Bitter Gourd – 2, cut the ends, remove the seeds and cut them in rounds or semicircles.

Let’s do a little preparation:

• Take a bowl and put the Potato slices in it. 
• Sprinkle some Salt, Turmeric and Red Chili Powder on them and mix well so that all the slices are evenly coated with the spices.
• Repeat the same step with all the vegetables.

Tip: 

This time I was in a hurry to fry the vegetables so I seasoned them all together with the spices in a large bowl. I fried them separately because the cooking time varies for all the vegetables but it was way easier to pick up the vegetables and drop them in the oil one by one without waiting.

Directions to fry the vegetables:

• Heat a wok on medium- high heat.
• Pour about 2 cups of oil in it.
• When you see small bubbles on the surface of the oil, drop the vegetables in it one by one and do this carefully (Tip: Start with the Potatoes).
• Fry till the Potatoes are golden red in color.
• Transfer to a dish lined with a paper towel. 
• Add the second load of vegetables (Okra or Pumpkin).
• Follow the same steps for all the vegetables till they are all fried and cooked.
• Serve hot with steamed rice and dal or Khichuri.

Tips: 

• When frying Eggplant, reduce the heat to medium low and place the pieces skin side up in the wok. Cover and let it cook for a few minutes. Remove the cover and increase the heat to medium high and carefully flip the pieces so that the skin crisps up beautifully.
• Cut the same type of vegetables in the same shape and fry them together. 
• Make sure you are draining the vegetables well and patting them dry.
• Use a big bowl to salt and spice the vegetables.
• Fry the vegetables in a single layer.
• There are many ways to cut the vegetables, for example you can cut the potatoes in thin round slices or thin wedges. Whatever shape you prefer make sure you are cooking it through. 
• When I write Pumpkin, I mean the Indian pumpkin. Try looking for it at your local Indian or Chinese stores.
• Make sure you are not reducing the heat to medium low that will make the vegetables greasy. If it’s too hot reduce it to medium. 
• Fry in a single layer, do not over crowd the wok.
• If the water from the vegetables make the oil jump, cover with a splatter screen.

Recommended reading:

• Saag Bhaja (Bengali style Stir-fried Spinach)
• Moonger dal (Yellow Lentils soup)
• How to Deep-Fry food with Confidence?
• Luchi – Deep Fried Puffed Bread
• Plain Paratha
• Chochchori (Bengali style mixed vegetables)
• Kancha Posto (Bengali recipe: Raw Poppy Seeds Paste)
• Moonger Daler Khichuri (One Pot dish with rice, lentils and vegetables)
• Chaler Payesh (Bengali style Rice Pudding)
• Urad Dal Bengali Style (Biulir dal/ White Lentils Soup)
• Sweet Masoor Dal (Red Lentils Bengali style)
• Gobindobhog Chal diye Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery)
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Jeera Rice (Rice flavored with Cumin Seeds)
• Cholar Dal (Bengali recipe: Chana Dal/ Split Bengal gram)
• Kacha Aamer Ombol (Bengali chutney with Unripe Mango)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Achari Kaddu (Spiced stir-fried Pumpkin)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Kopi Chechki (Stir-fried Cauliflower and vegetables)
• Alu Begun-er Chonka (Bengali recipe: Stir-fried Potatoes and Eggplant)
• Beet er Torkari (Stir Fried Beetroot with Garlic)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• My Non-Traditional Sukhto (Bengali recipe: Mixed Vegetables)
• Bengali Tomato Chatni (chutney) With Dried Fruits

Saag Bhaja (Bengali style Stir-fried Spinach)

Recipe Courtesy: Mamma (Sumita Moitra)

Photo Courtesy: Dr. Debarshi Chatterji

Yesterday I was cooking Saag Bhaja (fried Spinach) and I thought how come I started liking this leafy vegetable? As far as I can remember, I have always liked it. I started recollecting my childhood memories and do you know what came to my mind? Popeye the Sailor Man! I am sure you have seen his cartoons. He would get into a fight with a heavy weight – Bluto. It is impossible for him to win, but Voila! he eats a can of Spinach and immediately gets muscles. Then he beats Bluto black and blue and impresses his thin and tall girl friend- Olive Oyl.

This cartoon was not only a good entertainment to the kids, somehow it made us feel that eating vegetables is good for us. You will agree, this must have made things easier for the parents. It was an easy way to convince the children to eat their vegetables and it sure made an impression on me. 

Although I no longer watch Popeye, I still love eating this Bhaja. I try to prepare it whenever we are having rice, although it tastes great with roti as well and that is why this is a great side dish for the days when I am on dieting. This is a nutritious dish prepared without any hassle and with very less oil.

In India, Saag Bhaja is prepared not only in the Bengali homes but in other North Indian homes as well. Sometimes, people cook it with Alu (Potato) to make it a main course Sabji. In my parent’s home, whether we are eating a four course lunch or two, you can always expect Saag Bhaja on your plate. Growing up this was my favorite, I used to eat Saag Bhaja with a dollop of ghee. Well, calories were anyway not a problem in the growing years. Painting, cartoons and games were all that mattered.

I think this is a very good and different recipe for kids who don’t eat vegetables. Give them some variety and they may like it. It is easy to prepare so less work for the mom’s as well.

So give it a try. Serve it with some Alu Kopir torkari (Potatoes with Cauliflower stir fry), Dal (lentils), Mach er Jhal (Fish curry) ar Bhat (Rice) and enjoy an authentic Bengali lunch.

“Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity”. – Louise Fresco

Ingredients:

• Spinach - a big bag of Baby Spinach or 1 bunch, washed and stems chopped off
• Panch Fhoron - 1 teaspoon
• Turmeric powder – ¼ teaspoon
• Green Chilies – 1-2, slit lengthwise
• Salt – ¼ teaspoon
• Oil - 2 teaspoons

Directions:

• Spinach takes a lot of space before wilting so use a big wok. Heat it on medium heat.
• Add oil to the wok. 
• Add Panch Fhoron and the Green Chilies, when they start to sputter, add the Spinach.
• Keep stirring after every 2-3 minutes, when the Spinach starts wilting, add the turmeric powder and reduce the heat to low.
• After 3-4 minutes add the Salt and mix well. Do not mix the Salt before the spinach wilts as it is easy to misjudge the amount.
• Once all the Spinach wilts, its cooked, increase the heat to evaporate the extra water.
• Serve with Steamed Rice and a dollop of Ghee on it.

Photo taken at Debarshi’s birthday lunch. Features: Steamed Rice, Dal, Panch Bhaja (Kopi, Begun, Alu, Korola ar Saag), Kabab, Naan, Pecan Cake, Chaler Payesh.

Recommended Reading:

• Alu Kopir Torkari (Potatoes with Cauliflower Stir Fry/ Curry)
• Panch Bhaja (Crispy Deep Fried Vegetables)
• Korola Peyaj (Stir Fried Bitter Gourd with Onion)
• Chaler Payesh (Bengali style Rice Pudding)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Panch Fhoron
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Kacha Aamer Ombol (Bengali chutney with Unripe Mango)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Bhapa Ilish
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)
• My Non-Traditional Sukhto (Bengali recipe: Mixed Vegetables)
• Bengali Tomato Chatni (chutney) With Dried Fruits