"Esechhe Sharat himer porosh legechhe haoar pore
Sakal belay ghaser agay shishirer rekha dhore"
The Autumn is here. Still I can mesmerize the beautiful autumn in India. White clouds cluster amazing shine on the sky; serene Kash flowers sway in the green meadow; fragrant shiuli flowers make the beautiful flowerbed on the yards of almost every household. It reminds us yes, Puja, the festive season is here. The mellifluous Agamoni songs, mesmerizing shlokas by one and only Late Birendra Krishna Bhadra fill the air with purity and sanctity. Here we miss the Puja committee's race in collecting subscription door to door. Almost every night we used to wait in our childhood who rings the door bell for the chanda/subscription collection and Baba inevitably would ask them for the attractions on the coming program. In this regard, I can share a funny rule set by my grandfather. He use to tell the chanda collectors that whoever can spell his name on the bill/receipt correct, he would give subscription only to them. His name is (Late) Mrityunjay Chatterjee. Most of the youths used to fail in that test and he could successfully handle the sweet nuisance. That time life was not so complicated and there was no hooliganism like now. Nowadays people write the amount of subscription without your permission and forces you to pay that. But remembering the simple yet colorful days I don't know why I can still feel that old excitement. The eager waiting for Puja special edition of our famous magazines, music albums of our heartthrob singers, the pandals here and there; the shops lining up for Puja-special fair/mela make me really cherish the golden moments of my life.
A bright Autumn day like this inspires me to cook little different. So here I present you a seafood delicacy from my kitchen to yours - Stir Fried Calamari.
Ingredients
1. Calamari: 1 lb
2. Onion: 1 medium size
3. Garlic: 4-5 cloves minced
4. Ginger shredded: 1 tablespoon
5. Lemon leaves: 4/5
6. Soya sauce: 3 teaspoon
7. Chilli-Garlic sauce: 1 tablespoon
8. Green chilli: 4/5 slit
9. Salt as per taste
10. Chilli Vinegar: 1 teaspoon
11. Worcestershire sauce: 2 teaspoon
12. Red and green bell pepper: 1 each medium size
13. Black pepper: 2 teaspoons
14. Red chilli powder: 1 teaspoon
15. White Oil: 2 table spoon
16. Corn flour: 1 teaspoon
17. Spring onion: 3/4 strands (optional)
Steps:
1. Clean the calamari and cut it into bite size ring pieces. The tentacles would be provided separately (as I have received in the packet from Asian grocery). You can cut them into small pieces as per your choice. I have kept the tentacles intact as they were in comfortable shape and size.
2. Marinate the calamari with 1 teaspoon vinegar, salt, red chilli powder and black pepper for 15-20 minutes. It will leave lot of water. Strain it before you start cooking.
3. Add the corn flour to the calamari after you strain and quote all the pieces well. You do not need to add too much corn flour to the mixture but a little to absorb the moisture.
4. Now heat oil in a wok. Add the shredded ginger, minced garlic and slit green chillies one by one and fry them well until the rich garlic aroma is out.
5. Add the onions. Fry them until translucent.
6. Add green and red bell peppers (chopped them vertically thin) into the mixture. Saute them for sometime until they turn soft.
7. Add the marinated calamari now to the wok. Saute for sometimes.
8. Add soy sauce, Worcestershire sauce and black pepper.
9. Cook it covered for 5 minutes. There will be water released from the calamari and it will be cooked in that gravy only.
10. Add Salt. Be careful as soy sauce is little salty.
11. Add the chilli-garlic paste. Mix it well.
12. Add the lime leaves now. Again cover and cook for 3/4 minutes.
13. By now the gravy should have thickened up and cook it for 2/3 minutes to dry up.
14. Switch off the oven. Garnish with finely chopped spring onions (I did not have any, so had to skip this step)
15. Serve it hot with Fried rice or steamed white rice or lo mein/chow meen.
Enjoy!!!
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