Yay! Finally the blog has been updated with new look and feel. There are still things for me to organise at the back end, so some of the posts might not be friendly yet. Please bear with me! It’s not easy to move five year worth of blog posts and 10K+ comments over from Blogger to WordPress while trying to remain permanent links, comments and rankings. My special thanks to my hubby, a wonderful web designer, who has done a wonderful job assisting me
To celebrate this new “home”, I am happy to have a special guest post from Soma of eCurry. Soma and I have known each other for a while now, and can I tell you how much I love her blog and recipes? She has a wonderful charisma, so warm and honest. Her food is wholesome, full of flavours and freshness. Through her writing and photos, I have developed much deeper appreciation of Indian food! Today Soma has shared with us one of her childhood favourite, Kumro Chenchki. Enjoy! – Anh
I have a very humble recipe from home today.
It is for a very special friend who lives on the other side of the world.. Anh belongs to Vietnam, and have made Melbourne her home now. She is the author of A Food Lover’s Journey. I am sure most of you must be already familiar with the beautiful blog, the delicate photographs and recipes which feature the traditional Vietnamese cuisine as well her own creative ones. It must be quite a few years now that I have been visiting her blog and I am totally smitten by it. Reading through her blog is like enjoying a whiff of fresh summer air. It is hard for me to explain why I feel this way. But the colors of her photographs and recipes, the freshness and the simplicity and her honest writing are probably what arouse the happy feeling. It is indeed a proud moment for me to be doing a guest post for her.
The way the world sees the Indian cuisine is very different from what we actually eat at home. It is unfortunate that the simple, home-cooked recipes almost never travel outside an Indian home. Most Indian restaurants all over the world will always serve the popular dishes – the ones which have already made their fame; the rich, the regal, the kind which can be described in hundreds of words to fill in the pages of the menus. There are a very few, but not many eateries out there who would want to introduce the “real” essence of the Indian home cooked food and their subtle flavors; the kind that nourishes not just the desire or the body but also the soul. Perhaps the Indian cuisine in general is too vast, and that every state has its own different cuisine with very unique recipes and flavors, adds to the complexity.
Well this is of those recipes; not thought about a lot, does not command much attention, neither royal nor exotic. But it is essential, personal and interlaced with the quintessential flavors of Bengali cuisine. It reminds me to my childhood, my meals with my family, and my maa’s cooking. Only then I cared more about the toasted pumpkin seeds more than the pumpkin. Most importantly this recipe from my home guarantees the inexplicable satisfaction of basic home-cooked food.
The authentic recipe used the sweet orange pumpkins. I do not get that kind very easily here. The butternut squash works just as well. Kumro means Pumpkin, and Chenchki is general term used for a light and quickly cooked dish of one and/more vegetables seasoned with spices, usually the Panch Phoron.
For me this is food with a true conscience. It reflects who we are, our life and our roots; simple, dignified and full of contentment.
There should be no misunderstanding here. There is nothing really wrong with the glistening orange hued Butter Chicken or hot buttered Naan soaking up the rich sauce of the Paneer Makhani. They all represent Indian cuisine, as the ambassadors to the world. Only these are not a part of our daily repertoire or even comfort food.
The flavors of Bengali cuisine rely on the extensive use of this spice blend called Panch Phoron or the Five Spice Mix. The spices are made to sizzle in hot oil to release the aroma; vegetables and lentils are then seasoned in the same pan. In the process of cooking the vegetables/lentils soak in the flavors of the spices.
Another unique flavor is that we get from the use of the pure virgin mustard oil. Mustard oil used (and still is in some homes) to be the traditional oil for cooking and is still used to cook and season food in West Bengal. Mustard oil forms an inseparable part of the cuisine of my state; exactly in the same way as olive oil is the heart of Italian cuisine. The soil of my homeland treasures it as pure gold!
Not just because of the beautiful golden color. Just a little bit of drizzle imparts that sensational fragrance to the food. But I am aware that this is something that one has to get used to, to be able to appreciate the flavor or the strong sinus opening feeling! The flavor and strength of mustard oil is similar to mild wasabi!
There are a couple of variations to this particular recipe. One of them is cooked with onions and similar spices, but this one I have today is the satvic version.
It is completely non traditional to use the pumpkin seeds in this recipe, but I like the texture and bite it adds to the dish, so I throw in a fistful just after it is cooked.
Potatoes may be used along with the pumpkin. If you are using potatoes, use same amount as pumpkin and slice into match sticks or semi circles (same way as you would do the pumpkin). Cook them together. The cooking time will vary. So please adjust.
- - 4 – 5 cups pumpkin/butternut squash – sliced into thin semi circle or in match sticks, seeds and fibers removed
- - 1 tablespoon pure virgin mustard oil (use ghee or any other oil if you do not have mustard oil)
- - 1/2 teaspoon panch phoran (recipe below)*
- - 1-2 red dry chili pepper (do not break them, if you do not want it spicy)
- - 2 hot green chili pepper, slit
- - a big pinch of hing/asafoetida
- - 1/2 inch piece fresh ginger, peeled and made into a paste or finely grated
- - 1/4-1/2 teaspoon sugar
- - 1/2 teaspoon turmeric
- - 1 teaspoon red chili powder (optional)
- - 1/2 teaspoon roasted cumin powder
- -water as needed
- - salt to taste
- - a fistful of toasted and shelled pumpkin seeds (optional)
- - fresh cilantro/coriander for garnish (optional)
- Panch Phoron: This is a five mix spice. “Panch” means “five”. The following spices are used in equal amounts:
- Cumin seed
- Radhuni/ (use black Mustard Seeds if no Radhuni)
- Nigella seed
- Fennel seed
- Heat the oil in a pan or kadai/ wok until smoking. Add the red dry chili pepper, green chili pepper and panch phoran and allow the spices to crackle; it will take only a few seconds. Add the hing/asafoetida.
- Add the pumpkin, sugar, turmeric, red chili powder (if you are using), salt and ginger paste. Toss well and cook (in medium to high heat) for 2 minutes; watch that the ginger does not burn and turn dark brown. Some of the pumpkin/squash slices might start getting brown on the edges and that is okay.
- Sprinkle some water, lower the heat and cover the pan/wok, and cook for another 5 – 6 minutes (adjust cooking time as it will vary with the kind of pumpkin/squash you are using), or until the pumpkin is fork tender but not breaking up. (If you prefer a mushed up texture, you may mash some of the pumpkin with the back of the spoon). Add the pumpkin seeds (if you are using them) and roasted ground cumin and toss carefully.
- Garnish with finely chopped fresh coriander. Serve hot/warm.
- (Serve as a side. Traditionally it is served with Roti or Poori or as an side with rice and dal.)