Fun, frolic and food — that's what Durga Puja is all about for Parno Mittra. The actress, who believes the way to a woman's heart is also through her stomach, loves to cook for her gang of girlfriends during Pujas. "All my friends (mostly girls, who aren't from the film industry) come down to Kolkata to celebrate Durga Puja. It's sort of an annual reunion for us. This year, my girl gang will be dropping in at my place on Nabami and a pajama party has been planned. So there will be lots of adda, and hopefully, plenty of food to pass around," she shares.
Talking about her ranna plans, Parno says, "Pujas are incomplete without mouth-watering food and mishti! Yes, I have a sweet tooth and ma makes some irresistible mishtis at home during the festival. This Puja my comrades have ordered that I prepare chicken rezala and parantha — I learnt how to make it from ma and mamu (maternal uncle). Now the fun part is, though my friends don't mind hogging paranthas, they insist that the rezala should be non spicy yet tasty! Why? Well, they want to relish it but not put on weight," laughs the actress who prefers chilling at home during Pujas over pandal hopping.
Apparently, Parno aspired to become a chef as a child! She says, "Yes, whenever my friends or kins come over, they insist that I cook for them. In fact, my male friends say they realize I'm a woman when I cook, otherwise I'm too much of a tomboy! But I'm as passionate about cooking as acting as both involve experimentation. It's all about spicing things up in the right way, be it a role or a dish."
About her "ma"sterchef — the person from whom she learnt cooking — Parno adds, "My ma is a brilliant cook. I just have to follow her recipes to rustle up a lip-smacking dish. But while she's all about doing things from scratch, I prefer shortcuts. I just require 40 minutes to make chicken rezala, thanks to all my shortcuts!"
Ingredients (for four servings)
Chicken: 500 grams (small pieces)
Onions: 2 (boil and grind to paste)
Poppy seeds and cashewnut paste: 1 tbsp
Ginger and garlic paste: 1 tbsp
Curd: 1 cup
White pepper: 1 tbsp
Bay leaves: 3
Cinnamon: 2
Cardamom: 2
Cloves: 4
Garam masala powder: 1 tbsp
Red chilli paste: 1 tbsp
Sugar: 1 tbsp
Salt: To taste
Oil: 2-3 tbsp
Red chillies: 4 (for decoration)
Boiled egg: 1 (cut into two halves)
How to cook chicken rezala
Wash the chicken pieces and marinate with salt, onion paste, red chilli paste, curd, ginger-garlic paste and white pepper powder for at least four to five hours. Heat oil in a pan and toss in the bay leaves, cinnamon, cardamom and cloves. Next, add the boiled onion paste, remaining ginger-garlic paste and saute for five minutes. Add white pepper powder, sugar, poppy seeds and cashew nut paste and salt and mix well. Put curd and let the gravy boil. Add marinated chicken and water to the gravy and cook in medium flame for a few minutes. When the gravy is thick, add garam masala. Garnish it with red chillies and a boiled egg cut into two halves. Serve with paranthas.
http://timesofindia.indiatimes.com/followceleb.cms?alias=Puja recipe,Parno Mittra,mishtis,ingredients,Durga puja
Stay updated on the go with The Times of India's mobile apps. Click here to download it for your device.
Anda sedang membaca artikel tentang
Parno Mittra's special Puja recipe
Dengan url
http://masalahurat.blogspot.com/2014/09/parno-mittras-special-puja-recipe.html
Anda boleh menyebar luaskannya atau mengcopy paste-nya
Parno Mittra's special Puja recipe
namun jangan lupa untuk meletakkan link
Parno Mittra's special Puja recipe
sebagai sumbernya
0 komentar:
Posting Komentar