Soma's Kitchen

I didn't cook for over a week! Life's just been that way. But tea sounds good.

Over this year I've found myself cooking at home a lot, and every time I go looking for fish I realized I ended up buying Swai. I love its flavor, and the fact that its just so adaptable to different recipes. Today I bought IQF Swai from Costco Business, it will last me many months, and it was a steal deal, 15lbs for $39.99.

A fine read about the various regional dishes of India. It's great to see a kind of revival happening in the big hotels and restaurants.

"kitchen sink" Fried Rice!! Day old Jasmine rice, canned straw mushrooms, frozen carrots-peas-corn, rehydrated beancurd, fresh shallots, chopped Chinese sausage, eggs, with hot chili oil and mushroom seasoning. Voila!!

I think I had shared before, I've been taking a formal Culinary Arts and Sciences course since September. It adds 16 hours of study to my already busy 50+ hr work weeks, but it's been good for me. This course has been on Theory: there are weekly lectures, reading an 1,100+ page book, writing essays weekly, couple tests weekly, additonal assignments, etc. I've been enjoying the course quite a bit actually! Living alone in seclusion for 10+ months has been difficult, so these... classes have been consistently giving me a wholesome release. Last night I signed up for the 2nd course on Culinary Arts and Sciences. From Feb to June, we will be cooking (at home, and live on Zoom) French inspired dishes every Tuesday, Wednesday, and Thursday, every week. Then we will plate the food, take photos, and get graded on them. I am quite excited!!

Kofta Ghugni - kebab spiced turkey meatballs in whole yellow peas curry sauce This came about as I was craving ghugni on a crispy winter Sunday, and I also had some ground turkey mix with kebab fixings in the fridge that needed cooking. So, mixed the two! The key to the ghughni flavor and aroma is in the sprinkling of ground up dry roasted cumin and red chilies. To serve, garnish with minced red onions, cilantro, and a juicy lime squeeze.

I've had sweetbreads at fancy restaurants in the past and enjoyed it very much. Today at culinary class, I learned what it really is and all about veal, and I am not too sure anymore. It sure has a very unique flavor, aroma, and texture.

It's Navami. May I please have some Luchi - Mangsho!

I use Hing a lot, almost in all savory dishes. Just a dash in hot oil, it is the first spice I add when cooking. But I did not know that it was an imported item in India.

Sometimes the simple sautéed fresh spinach is all you need to make a meal complete!

So I made fall-off-the-bone Mangsher Jhol (goat curry) in the crock pot overnight. This morning the whole house smells of rich flavors! Last time I had mutton curry was in India last December, so this is very special.

The famous Japanese Kare Raisu, a take on its historical roots. Enjoy!

Crispy Karela fries! Marinate a bit with chili powder, turmeric, and salt. Then fry till crispy.

Radish greens, with garlic, ginger, shallots, panch phoron, dry red chilies, sautéed in mustard oil

We learned all about these in my Culinary Class, I'm so eager to try making them now!

Steamed mashed Taro (ol/kochu in bengali), seasoned with fresh minced shallots, fresh red chilies, and mustard oil

Labels on eggs are misleading. Cage free means that they can still be in a cage, just having a little more space to move around. Free range means that the chicken can raise their wings and turn around , that's all. Here's a resource that can explain the labels. If you want your chicken to be running about, free, on land; then look for the label that says "pasture raised." https://blog.whiteoakpastures.com//free-range-vs-pasture-r

How delightful!!! "Secret" home-based dinners would be so fun to do!

Sunday lunch, semi-veg, but totally divine! Ol-kochu bhaate, mulo-shak bhaja, kor-korey korola bhaja, deem seddho, mouri diye beulir daal o shadaa bhaat. Translation: * Taro steamed and mixed with shallots, chilies, and mustard oil... * Radish greens, sautéed in mustard oil with red chilies and panch phoron * Bitter gourd fried till crispy * Boiled egg * Urad dal with fennel * Plain rice See more

Masoor Daal Bata Diye Mulo Shaak - radish greens with red lentil paste I scored some very yummy fresh radish greens at Zion Market today. One of my favorite greens! When cooked, they're crunchy and have a tantalizing sourness. The lentils give the bass notes, to the greens' delicious melody. What a brilliant combo!