Making Sushi..

I didn't know what it was before my senior told me in my first year. I was like "Ok..I will figure it out in due course". In my second year, I had the interest about knowing the global cuisines--Greek, German, Portuguese & Spanish, Japanese,Thai[my professor also insisted me on knowing Chinese, Mongolian, Korean too!!!]
"Sushi" & "Sashimi"--these are two terms often discussed in newspapers, magazines, journals, food columns etc. People would often confuse the difference between the two. Once, a person told me, "Sushi is all about raw fish"--he was verily wrong. Let's understand the concept of "Sushi" & "Sashimi".
"Sushi"--in simple terms is soured-rice[obviously, by the addition of vinegar]. Japanese short-grained, glutinous white rice is used & mixed with sake or rice vinegar once the rice is cooked. An array of toppings and fillings are used, often a portion of this rice is put on a sheet of seaweed, called "Nori"[this is edible].The toppings, fillings range from vegetarian to meats, seafood, omelette etc.
"Sashimi"--simply put, raw fish & garnishes, obviously with the traditional accompaniments, like pickled ginger, soy sauce & wasabi.

I didn't know that I will have to learn making sushi, until my boss insisted me on learning this Sushi, or I can put it in other words, "Learnt on compulsion".The colleague who used to make Sushi, was going on vacation,so who will make in his absence. The sushi chef, had issues in joining at that time, so I had to learn it. With an injured index finger[the one before the middle finger...], making sushi in the inital days was difficult[the index finger plays a bigrole for making sushi..if you are right handed ], but learning something new was fun. Overcooked rice, undercooked rice..n perfect rice. I was like playing with the rice most of the times...but as a Sushi master, one must know how to cook the rice perfectly. Washing the rice for about 10 times & soaking in water cooks the rice faster & also u need less water, whilst washing it for 10 times & then putting the rice in the rice cooker, will definitely take some time to cook, however, it has the capability to absorb a lot of cooked vinegar.
Making the california rolls[heavily influenced by Californians may be, an influence Japanese chefs could not resist...]were easier than making the Nigirisushi[pronounced as Nigirizushi], specially making the tuna nigiri[maguru, bluefin tuna], salmon nigiri[sake nigiri]& cooked prawns[ama ebi nigiri] & then eel[unagi] & japanese omelette[tamagu]...


Making wasabi...

Oneday I saw something green in colour & I asked my colleague, "Is that pesto cream cheese?" & he said,"Yes..". It was so green I was stunned by the colour of the pesto cream cheese & wanted to taste it....& the result was disastrous....It was wasabi....the kick, the sharpness...can't put it in words...

When the old stock of wasabi[i.e. the powdered wasabi hydrated] used to finish, I had the task of preparing the wasabi. Initially, I didn't know how to stop crying, sneezing whilst preparing wasabi, but gradually, I tried this trick...keeping my face away ......

Well...here goes one more attribute to my repertoire...I can make sushi... :)

Cook your steak...

Since I hail from a hindu family[conservative..yes..my family members...] having a steak in a restaurant[forget about cooking at home...]& later flaunting about it at home..is seriously a taboo. Yes, hindus are not supposed to eat beef[i.e. cow's meat!!]due to religious reasons. So I didn't eat it, since my father would not allow us to have beef outside, when we used to go out for dinner every sundays or weekends, when I was a student.
Post-joining the hotel management institute, we were supposed to taste everything[I dare not to eat snake, rat, insects & human flesh!!!]The so-called strict hindus wouldn't eat beef, but I was interested in tasting the first preparation I made with beef, i.e. Consomme & next was Tournedos ala portugaise. Tournedo, a cut from the tenderloin of beef, grilled & cooked, well-done in a tomato based sauce with peppers.However, it was bland for me, however, ever since I started visiting "Olypub" a  popular resto-bar in the most happening place of "Kolkata", aka Calcutta, I always used to have Chateaubriand, a popular cut of the tenderloin, which was served with some fries & some grilled onions...if I can recollect. It was always served well-done,[well, Indian beef, should always be eaten well-done!!!]
Frequent visits to Olypub, added by daily consumption of red meat in the form of Lamb Biryani, increased the protein level in my blood & thus high uric acid, resulted in multiple joint-pains...so control red meat!!!!
Well,from 2006 till end quarter of 2009, I didn't eat beef. Yes...for a long, long time. Excuse I used to give is that "I am a Hindu" or sometimes more subtle,"For obvious reasons, I dont eat beef...medical grounds!!!".
I had Angus beef during my service in Chennai. It was Irish Black Angus, perhaps, it was Sirloin part, that we got in the hotel. Though I restrained myself from eating for a long-time, but the colour of the meat was irresistible!!!So, one fine night, I took the courage of taking one out of the chiller & cooking for myself & yes, cooked medium done. By the way, I have seen guests having rare done & when the plate comes to the kitchen, it is neat & clean..not even a drop of blood...Anyways...seasoning..simple salt & pepper..& no sauce. Taste..well, beyond words to describe. People say about Kobe beef..need to try it next....

Coming to Dubai..well, I didn't have for several months, though the meat available here is of superior quality...yes, all chilled & imported from Australia, New Zealand, England, Ireland, USA, & also from India & Pakistan. Though, I used to give the same excuse, but one fine day, I bought some 200 gm of Australian Rib-eye steak & then it became a habit...a weekly ritual on my day off. Few friends, were stunned to see that I have started eating beef...in spite of the restrictions.

Now today, after a long time[after 1 month I guess...], cooked a steak for quenching this "hunger", since I was craving to have a steak, of recent..badly!!!I got this wonderful meat, NZ Rib-eye steak this thursday from Spinneys Supermarket & cooked it to my satisfaction.
Rule No.1--->Let your steak be in room temperature. I mean in raw form...else, the heat will never reach inside, unless you are going to have a 500 gm steak, well-done, which means you will have to finish it off in the oven, specially a cut from tenderloin.
Rule No.2--->Season with crushed black pepper & salt only on one side. That means, salt on the presentation side & the other side can be seasoned when you are cooking your steak.
Rule No.3--->If you are grilling in a pan, let it be very hot...yes, very, very hot, put a spoon of oil & then put the steak. You will hear when it sizzles.

I like my steak, burger...medium done. Rest all meat, including lamb...must be well-done!!!
So today's menu....[Just another blasphemic act... lols...]

Grilled Rib-eye steak

Fondant Potato, Grilled Tomato, Redwine-Balsamic Reduction

-

Fondente al cioccolato

Gelato al Pistacchio

Life ....post vacation....

Life has different phases...birth, death, marriage...n so many...but for me...everyday is a new day..a new phase, a day full of hopes, wishes, deeds & so on & so forth.
Leaving home after vacation was a little emotional for me...I dont know why do I cry whilst leaving home. I was mentally prepared a week before my vacation was about to end...but I couldn't control my emotions whilst leaving home. What is the reason??Attachment???Hmmm....I easily get attached to like-minded people...but sometimes its too much. I need to resist from such *attachments* unless, I will have to invite some disasters in my life & so-called *friends* who uses me & in the end echeat on me..something, I need to change in myself very soon...being selective of friends...even an enemy is better than such a friend.

Anyways...life has pretty changed after coming back to Dubai. Now..I am trying to be little more calm, get less hyper, less reactive ..n many many things...LESS!!!
Again I am trying to be more focussed now...remember Chef Shetty "Focus karo..tum chef ho,", which I have been losing before going on vacation...but now..its time. Opportunities like this come less..why not???To focus on other stuff...entire life is there...but right now...its the career. Some of the well-wishers advised my parents on me marrying someone...but I am not desperate neither interested now...the soil beneath me must be strong enough....

At home...met my old astrologer...he is really old enough...really....n he said many stuffs about me....well, I can foresee a lot of things....but I have given myself 2 years time....either make...or break!!! I dont wish to live long...though my astrologer assures a wealthy & healthy long life...I just want to live a couple of years...n then I want "Maa to break my chains & make me free....."

On the way back to Dubai...

Yes...I had to come back to Dubai...well, 20 days were pretty short...but thats how I wanted it to be..
Leaving home has always been a little emotional moment...when I was about to leave home, I touched my mother's feet...n she started crying..n seeing her..I also started crying...
Well...the vacation was filled with bitter-sweet memories...mostly, bitter I guess, less *sweet* memories..but, anyways, I cooked a lot for my friends, relatives, & family...
I left on time ...but with little worries, since, I did web check-in.But alas, on reaching the airport, I got to know that the flight scheduled at 1:45 pm from Kolkata to Mumbai is delayed by 1 hr. Gosh..thats bad...since I dont like sitting in the airport for hours, unless, it has some fun stuff...or something nice to check out.It was a cloudy day+it has been raining since last night, can be one of the major reasons for the flights operating late. Anyways, after boarding the aircraft, I was again feeling emotional..[I dont know when will I get over it...]. It takes around 2:30 hrs from Kolkata to Mumbai & since the flight departed from Kolkata at 1500 hrs, approx., it's arrival time will be 1730 hrs..n then the flight to Dubai is scheduled at 1850 hrs....well,I like taking risks..but it was too risky this time. If the flight arrives late to Mumbai..then what happens????
Keeping my fingers crossed...after having the meal in the Jet, I fell asleep...
I got up when the flight was shaking a bit...yes, lots of clouds around, which made the visibility almost zero & the journey pretty rough. It was almost 1700 hrs & I was praying to God..let it reach on time. Else....
Finally, I got down at 1745 hrs & proceeded to Jet Airways counter for further assistance, since I will have to move from Domestic Terminal to International terminal. Fortunately, they had coach service & unfortunately, it took 15 minutes. Once I entered the international terminal, there was a long queue for the immigration. It was 1815 hours.And it was getting dramatic..when I was standing in a long queue....
When I was about to go to the immigration officer with my boarding pass & passport, I approached a ground staff of Jet Airways, if he can expedite the process, he suggested me visiting his team leader, who is sitting somewhere else..
I left the queue & went to the team leader, & to my awe, she was not even willing to assist me, initally. The excuse she was trying to give me that you need to report before 75 minutes of departure. Umm..well, it was not my fault...its your airlines that arrived late to Mumbai....not I!!..Usually, I dont get hard with women, but this time, I was strong n dominant!!!And finally, she got my checked-in baggages from aircraft & handed over to me & booked me a seat for Dubai, but by Air India.It was scheduled to leave at 20:30 hrs.I hurried upto board the aircraft & the flight left at 2100 hrs....
I was pissed off due to all these delays, however, enjoyed watching a movie on my way back to Dubai, "Karthick calling Karthick".It was a kind of a thriller...
Finally, at 23:15 hrs, my feet touched the land of Dubai again....n after passport controls, I headed to the Dubai Duty Free directly...yes, I need alcohol. It is more due to cooking than drinking and then collecting my checked-in baggage...back to my 2nd home...in Dubai....
Oh yea...work on the following day...gotto sleep early....at 100 hrs.

Indian cuisine with a western touch...

Jipsa was craving for my cooking ...for long...n finally, she got to taste food from my hand. I was planning a special menu for her,something unique that she has had, but she will have it differently. But when I am cooking for her, my aunt will also be able to taste the *experience* & so my family members...


It was a very simple fare...very light ...& yet ...it was elegant. Who didn't have Lentil Soup???Well..this time, this is with an Indian touch, but prepared as you do in a western kitchen[Remember, when I put ginger in mushroom soup, chef George asked me, "So is this with an Indian touch???"...I just smiled].

Well..this lentil soup, rather cream of mung beans, was definitely cooked for the indian palate--it had carrot, leek, celery, mascarpone in it...and same time, it had onion, cumin, garlic...n a dash of olive oil. Yes..the soup was delicious[Unfortunately..I didn't taste it..I relied on their feedback].
Moving on to the next one...well..you know it..Chicken Tikka. You must have eaten this ...or its siblings..Kababs...what I tried this time, is a little innovative. Grilled Chicken Tikka...I didn't use any tandoor for cooking it,but it retained all the textures of what a Kabab looks like. What I did, I used a Chicken breast & applied the marinade as you do for Tikka & grilled them in a hot plate & finish off in the oven..n for the smokey flavour??Well...burn some woodchips beneath, while it is being cooked in the oven--the smoke will impart some smokey aroma in the chicken. Sauce???How about the famous makhni gravy[Yes, the same gravy used for numerous dishes...Murg Makhni, Murg Tikka Masala, Butter Chicken etc] being put in its refined form...Makhni sauce.
This time a different mashed potato...hint of cumin ...quite akin to our own kitchen's Aloo-Jeera & some shahi subzi..but alas...with Mushroom, Zucchini & Carrots!!!I hope it was decent...

Well..now time for desserts. Few of my friends claim that when it comes to desserts...I am the best...perhaps, its because of my long term relationship with sugar, pastry & my sweet-tooth. I thought of doing a rasgulla cheesecake or gulabjamun terrine...but changed my mind...Rice-pudding Mousse???Yes..I told my mom to make some rice-pudding..as we make at home...& call it as "Payesh"...n then I converted it into a vegan version of Mousse..of course..with some decent addition of Mascarpone & a little hint of cinnamon. Jipsa couldn't recognise it to be "Payesh"...n it was served with some forest fruit coulis....[All this took place yesterday]...

And today...I cooked Mutton Biryani again..this is my favorite out of North Indian cuisine & perhaps it is next to my love for Bengali foods...& one & only...Italian.As usual it was good...[thank god..no one praised me to skies...thus pampering my ego..over n over again...:) ]& finished with Phirni..a rice pudding with rice-flour, milk & again..a generous addition of Mascarpone.

Since, Sunday...I have been doing a lot of cooking..apart from cooking my own breakfast..but I am now in a departure mood...I will have to leave this Saturday..."Maa..break my chains & let me free..."!!!

Sunday cooking.....

This is not an ordinary Sunday…sorry, not an ordinary Sunday lunch, but something special…very special. It is again Italian lunch—Viva Italia!!!

I have been longing to cook something for my friends, family members & relatives, ever since I came to India for my vacation. Though I have been disappointed by the conduct of a couple of people, but at last, I took this stupendous task of cooking for 7 people. I got some ingredients from Dubai, specially frozen porcini mushrooms, frozen forest fruits, pecorino romano, grana padano, mascarpone—either not available in Calcutta or the price is sky high!!!!

For the first course, I prepared Risotto Al funghi—porcini risotto. It was excellent & my relatives, who didn’t have risotto in their life before, tasted it & I earned some compliments[see…people have now started pampering my ego…]. Yes, it was really creamy---thanks to mascarpone, which I popped in, instead of finishing off with cream.

Now, moving on to the main course, I was in a dilemma—fish??or meat???Well..if meat then options are endless, since I can’t serve beef[Hindus are not supposed to eat beef—don’t talk about me—I am just a blasphemer!!!] & mutton---then I will have to make a stew…not grilled or something..similarly, for pork, specially when swine flue has resurfaced in Kolkata. So the only option I was left with was chicken. Grilled chicken…simple & classy. Served with mashed potato & ratatouille. Samrat didn’t like the risotto much & said, “I like this better than the risotto”.

Time for desserts…rounding off the meal with a sweet note. I prepared another Italian Classic—Panna cotta- [not latte panna cotta]. This is quite akin to the crème caramel—the difference is it is without eggs & no steaming!! Instead, it is stabilised with the help of gelatin, free of eggs….& I created my own version [or variation..whatever, you would like to call it]. I flavoured the Panna cotta[which means, cooked cream] with Bailey’s Irish cream liqeuer. Yes, it was nice—not the regular vanilla flavoured & I served it with forest fruits compote. Simple & Sexy—like me!!! ;)

Samrat liked it better than the main course—which I told him, before he had his share of desserts….

Yes, I cooked after 2 weeks…since during the vacation, I was reluctant to cook—rather rely on mom to cook whatever, she wants me to eat..seldom eating out…

I have some heavy cooking challenge coming in a day or two…in one it will be pure Indian meal..Mutton Biryani, for my aunt who has come down from California on vacation & loves to eat Mutton Biryani…& in other one, it will be for another aunt..who has been craving for my cooking…n for them..I have something special in mind…kinda fusion cuisine…Indian food ala Francaise…difficult to digest???Just watch out…

Recipes???send me mails… 

Till then…

Buon Appetito!!

[Written on July 25th, 2010]

Revisiting Lycee...

I have not been to Lycee for more than a year now..and today I went to Gariahat for speaking to my bank & then also to meet a couple of friends. After I was done, I was hanging around Lycee, with a question in my mind, "To go or not to go inside???". But finally, I had the courage to go inside & meet my favorite teachers.
The building of Lycee is very small, compared to the gigantic buildings around the school, which has grown over the last few years. Anyways, after asking some keepers about my favorite teacher, I went upstairs & I saw her...yes Mrs.Koely Ghosh aka Koely mam. I dont know whether she was stunned or not, but I saw her really after 8 years[well, thats long...isn't it??]& the first question she asked me was about my hair. Yes, its thinning, but despite her advice of getting artificially weaved or wutever, I expressed no interest--I rather said, "I am happy with it--hairs wanted to go & I let them" :)--and then she was asking my & my bro's whereabouts, since she knows both of us pretty well.She also recollected the blockbuster we did, "Kaun banega crorepati" in the dialect of Bangladesh...& it made me famous too[thank god..people still remember] & was telling whether we can do that again or not...but now..it is not possible.
I remember once Koely mam threw me out of her tutorial due to my poor performances in her class..securing 7 out of 20 or 8 out of 20...awful...though she took me back in a short period of time.
Then I met Gayatri mam...who used to teach us Bengali...& apart from asking about my hair, she asked, "Have you got married??"..."No...no...too early" & I brought some other topic...& then went to visit other teachers too..
I was feeling good..specially to be in contact with teachers who I saw after a real long time...& fortunately, they remember me well....
However, got a compliment from Koely mam.."You're looking great, despite your less hair"...accepted the compliment graciously... :P..she has been one of the smartest women I have seen.

Seriously, miss you lycee..the days were full of fun, since 1990 till 2002..these 12 years in Lycee..backstabbing, sitting in the last bench of the class with friends & having fun behind, first crush, first fight...flunking in mathematics...scandals, rumours & gossips...& also gifted me my best friend, Samrat. Also politics...yes...real politics for the class prefect..where I was the leader to nominate members from our group, but I never nominated myself :D.

I hope to attend some re-union of Lycee...as I have never attended any.