Fiery and feasty Kochubata - Mashed Taro root

Some of my favorite recipes are very earthy. Recipes which doesn't require any cooking, yet they are so savory. Like this one ~Kochu Bata or mashed Taro root.

The origin of this recipe is from Bangladesh. Many of the recipes of Bangladesh are unique as they use simple ingredients and Bangladeshis believe no part of a plant should be wasted, hence even this odd looking Taro root also graciously seats on dinner plate! Both of my parents are from Bangladesh, hence my cooking is also influenced by Bangladeshi recipes!

Kochu / Taro root is a humble vegetable. Our local Asian Grocery store sells it at 99cents/lb! For many people Kochu is a nuisance as the Oxalic Acid in Taro can cause itching in tongue and throat! But for me, Taro is always a delicacy! My Maa told me long back to add a dollop of Lemon juice to Taro root preparations to negate the effect of Oxalic Acid and I diligently follow her advice.

In West Bengal, Taro root and its associated are mostly found during the monsoon season. I remember many of the childhood lunches, where Maa would create this dish with utmost care and delighted with the prospect of eating Kochubata, those days I would take some extra rice!! Yes freshly steamed rice and Kochu Bata with a dollop of mustard oil seems heavenly to me! Taro root does not have very distinct flavor, but with the addition of freshly grated coconut, coriander leaves and green chilly, it gets an irresistible punch.

Few tips before I write down the recipe!

• While peeling away the skin, make sure you remove all the "eyes" as visible on the flesh, as this helps to remove the pricking sensation in taste buds
• Always add generous drops of lemon, it creates a zing as well helps to remove the Oxalates

Recipe for Kochu Bata or Mashed Taro root:

• Taro root - 25 gm
• Grated coconut - 1/2 cup
• Springs of coriander - 2 or 3 sprigs
• Green chillies -2
• 1 tsp mustard oil
• Lemon juice ( as per your taste)
• Salt

Process

• Wash the Taro root thoroughly and pat dry with kitchen towel 
• Roughly chop the Taro root into 3-4 chunks
• Remove the skin, take extra care to remove all traces of skin, including the eye
• Grate them ( I used a hand grater)
• Put them in a colander and run cold water water through it. Wash thoroughly to remove the white fluid. Let it rest for 15-20 mins
• Meanwhile roughly chop the coriander leaves. Grind together coriander leaves, coconut and chilly ( be careful while adding water,  2 tsp of water should be fine) 
• Now take the grated Taro root and grind it well ( might require few teaspoon of water to get a smooth blend)
• In a separate bowl add the Taro paste and coriander-coconut paste. Add salt, freshly squeezed lemon juice and dollops of mustard oil!
• Goes best with steamed rice!

Rainy morning and my cuppa - Lemongrass-Mint Tea

It is pouring since morning. Amidst the gushing flows of water I can also hear one or two birds chirping! What a soothing sound to the ears!
While watching the raindrops trickling down, I felt the urge to make strong tea. Tea infused with Lemongrass and Mint.

Like anything else, Tea is something very subjective! My husband likes black tea with Ginger, while I make Tea with milk and other spices. And making a Tea is a fine balance - a right balance between water, milk, ginger and spices.

I first saw Lemongrass in the markets of Mumbai, which is being sold as "Nimbu Ghaans". I never paid attention to this herb, until I was introduced to Thai cuisine during the later stages of my life. Lemongrass is generously used in South East Asian cuisine. The Parsi community in Mumbai also uses Lemongrass in their Tea. One of my friends from Gujarat served me Lemongrass tea one afternoon and ever since then, I am in love with this Tea!! I was so determined to master this Lemongrass Tea, that I went to nursery to buy Lemongrass plant, so that I always have a fresh stash of Lemongrass at my disposal!

Lemongrass is easy to grow, it is drought and frost resistant. My Lemongrass plant is over a year old and nothing can beat the joy of plucking Lemongrass and Mint from my balcony garden and making strong, aromatic cup of tea!

Here comes the recipe of Lemongrass Mint Tea ( makes one cup)

• Water - one cup
• Milk - 1/2 cup
• Tea leaves  - one spoon
• Sprigs of lemongrass - roughly chopped - 1/4 th cup
• Roughly chopped mint leaves - 1/4 th cup
• Green cardamom pods - lightly crushed - 5 or 6
• Sugar ( optional)

Process:

• Heat water in a pan. Once it has started boiling, gently pour lemongrass, mint and cardamom pods. Let it boil for 3-4 minutes
• Add milk and lower the temperature slightly
• Add tea leaves and let it boil in simmering heat for another 2- 3 minutes. Let the tea get infused with aromatic and delectable herbs. Sugar is optional at this stage.
• Strain into tea cups and serve warm!

So raising a virtual cup of cheer to all of you!!

Sweet something - Gokul Pithe

Middle of January marks one of the important festivals of India - Poush Sankranti or Makar Sankranti. This marks the end of wintery months ( Poush) and Sun's crossing of the Makar or Capricorn constellation. The freshly harvested paddy and date (khejur gur) are used to celebrate the festival with wide variety of sweet dishes. Pithe is ubiquitous to Makar Sankranti celebration. Small dumplings are made of rice or lentils, which are stuffed with sweetened coconut.

Every family have their favorite recipes. Gokul Pithe is one of the cherished Pithes of my family. I fondly remember the Pithe making episodes of my family. My Baba would help Maa to grate the coconut. The coconut stuffing for Pithe typically requires some time to get cooked properly with the required consistency. Maa would painstakingly mould the Pithes and would fry them in small batches. One of the curious rituals of Poush Sankranti in our family is that the first Pithe is always being served to either the pet dog/cat or in absence of them , to the crow!! Looking back, I interpret this ritual as a means of including everyone in the celebration.

During Poush Sankranti this year we were in India and after many moons I had the good fortune to eat Pithe made by Maa. I tried to repeat the same after coming back to Houston, this is my tribute to the beautiful tradition of Gokul Pithe!

Stuffing: ( Makes 10 pithe)

• 1 cup grated coconut ( you may use store bought as well)
• 4 tea spoon sugar
• Vegetable oil

Coating:

• Biuli'r Daal ( Unhusked black gram lentils/ urad daal)
• Whole milk - 2 cups
• Condensed milk 1/4the cup
• Cardamom pods - 5-6 pods

Stuffing process:

I typically make the stuffing ahead so that I don't feel overwhelmed. 

Freshly scrapped coconut has its natural oil, so making a stuffing with fresh coconut is easier. Lightly fry the grated coconut in medium heat till it releases oil. Put sugar and keep stirring till the whole mixture becomes consistent and can be rolled into the shape of a ball. Make small balls out of them. Please remember to make the balls while the coconut mixture is still hot, otherwise it will be difficult to give them a shape.

Coating and frying:

Soak Biuli daal and wet grind it. The batter should be thick. Add a pinch of salt and sugar to the batter. Next beat the batter ( I hand beat it). Heat oil in a wok ( To check if the temp is appropriate release a drop of batter in the oil, if it comes to the surface immediately, the oil is ready)

Take one of the small coconut balls, roll it into the wet batter and fry it till they are lightly golden.

Gokul Pithe is almost ready. Many people put these Pithe to sugar syrup and serve, while there exists another opportunity to put these Pithe into a thick mixture of milk ( kheer)!!!

Take a heavy bottom pan , boil whole milk  in simmering heat till the volume reduces to almost half! Keep stirring intermittently. Towards the end, add condensed milk. Add crushed cardamom seeds. Gently add the Pithe and let them soak in the milk.

Serve the Pithe at room temperature.

Trip to our home, India - photo tour

Last month we went home, to India. It was a much needed break as I just finished months long arduous deal of writing GRE and TOEFL tests. And like every time, I didn't realize how a month's time went by as we hopped on to Mumbai, Nagpur and Kolkata. In between I also went to Durgapur and Burdwan. After 4 weeks, when we came back to Houston, I can hardly believe that the break is already over :(

And now I browse through the old photographs to recollect those sights and experiences and anticipate for our next visit.

The Mumbai International Airport has gone through major upgrades. The pavilion from disembarkation to arrival hall looks more like an art gallery and I thought of sharing some pictures from there. The installation is rightly named as "Jaya He" which means let there be victory. The art installation depict intricately carved scenes from temples, rural art forms, large cut  outs of Bollywood faces.

And here is the link to the Mumbai airport, in case anyone is interested in seeing more.

And then on another fine morning I went to Durgapur and Burdwan to place some official request to the university. It was a race against time, as I first had to get a forwarded letter from Durgapur Government College and then submit application to Burdwan University. I took an early morning train ride to Durgapur. Every time I step into my childhood town, my heart skips a bit and feels heavy. How I wish that I could spend some more time in my town and get soaked into the wintery charm. As the Shatabdi Express left Howrah station and moved towards Hooghly district, I was feeling ecstatic to see the paddy field wrapped in early morning fog and dew. It seemed as if the sky has descended down on earth.

Another Sunday morning Maa and I decided to have a quick trip at the  Jorasanko Thakurbari, the home where Rabindra Nath Tagore grew up. It was a quiet morning. Tucked inside the lanes of  Chitpur and Pathuriaghata, the big red house was resting beneath the shades of trees. For Rabindra Nath Tagore devotees, the visit to his ancestral house is more like a pilgrimage. The mansion has been converted to a museum and holds his personal memorabilia and paintings. Thakur bari initiated several movements in India, be it in the field of literature or arts or women empowerment. Walking through the house felt like peeping into the bygone days. Unfortunately photography is not allowed inside the mansion, hence I only took pictures from outside.

And with this, the short photo tour concludes. As I look back, the visual stimulation helps me to feel the warmth and comfort.

I hope 2017 is treating you well so far and wish everyone peace and happiness!