Jhal moori - puffed rice salad

Speak to anyone who has lived or travelled to West Bengal in India and they have most definitely come across the cries of 'jhal moorie, jhal moorie' on railway stations and local trains.  Moorie, as it is also called around the city of Calcutta is so called after the main ingredient puffed rice which is called moorie in Bengali and the work jhal simply means spicy hot. It is a favourite street food and is sold at pretty much every street corner.

In fact, it is so popular that we had a 'moorie man' selling his delicious produce inside our very strict convent school compound. He would do brisk business everyday selling moorie to students and teachers alike from his little kiosk which he would set up on a wicker stand. At the end of the school day, he would just pack and carry his little stand and kiosk and set up shop somewhere else.

Having grown up eating this road side staple, I often make it at home, especially on hot days, when I do not feel like cooking. In all honesty, it is really simple to make, in fact it is nothing more than an assembly job and as with most street food in India, it is customised to ones preferences. Though, there is a list of ingredients which are usually added, you can omit some or add more or less of something depending on your taste buds.

You will need

Moorie (puffed rice)
Chopped cucumber
Chopped tomato
Chopped red onion
Chopped boiled potato
Handful of roasted peanuts
Chopped fresh coconut (can be omitted if unavailable or dried coconut flakes can be added instead)
Chopped coriander
Bhujiya (gluten free gram flour noodles)
Chana chur (gluten free mixture also called bhuja mix)
Chat masala
Ground cumin powder
Salt
Chilli powder
Black/ pink mineral salt (if available)
Lime or lemon juice (tamarind water can also be used)
Mustard oil
Green chilli (optional)

I have not mentioned the quantities as it will depend on how much you would like to make. Since my husband and I love it, I often make a large bowl and have it as a meal instead of dinner. I use 1 onion, tomato, cucumber and boiled potato each and finely chop them into a large bowl. Next, I add small handfuls of the chopped coconut, peanuts, bhujiya and chanachur, followed by the desired amount of spices. Next, I add 1 teaspoon of mustard oil and the juice of 1 lime/ lemon and the chopped coriander and green chillies, if using and mix well. I save the puffed rice for the very end as it goes soggy very quickly and the moorie must be served as soon as the puffed rice goes in and has been mixed well. The ratio of puffed rice I use is approximately equal to the amount of chopped onion, tomato, cucumber and boiled potato used. Though this can also be adjusted to your liking. Mix well, serve in large bowls, garnish with some coriander sprigs and bhujiya and enjoy immediately as it cannot be stored.

The moorie, and gluten free bhujiya and chanachur can be bought from any Indian grocery store.

Chicken and potato curry

This dish is inspired by meat curries made in Bengal, where potatoes are often added to chicken or mutton curries. The potatoes not only bulk up the meal, which makes it go further but also absorb all the flavours while cooking and as a result taste delicious. I have also cooked this dish in mustard oil, which is also commonly used in Bengal and it provides another dimension to the dish, but vegetable or olive oil can also be used if preferred.

I have used boneless thigh fillets, but a whole chicken or skinless drumsticks can also be used, though the cooking time will vary.

Ingredients
500 gms chicken thigh fillets, cubed
6 medium sized potatoes cut in 8 pieces
2 large onions minced
1 tomato pureed
1 inch piece of ginger minced
6 cloves of garlic minced
Salt and chilli powder to taste
1/2 teaspoon of turmeric powder
2 dried red chillies
1/4 teaspoon fenugreek seeds
1 teaspoon curry powder
1/4 cup chopped corriander
2 tablespoons of mustard oil
1 cup water

In a large wok or skillet, heat the mustard oil and add the dried chillies and fenugreek seeds. Wait about 30 seconds before adding the minced onion, ginger and garlic ( I mince them together in a food processor, and in the past would have added at least 2 green chillies as well but since I am cooking toddler friendly meals, I have cut down on the chilli quotient). Brown the onion mixture ( get this step right and all your curries will taste delicious, so take the time, stir frequently and allow the onions to caramelise) before adding the pureed tomato. Add the salt, chilli powder and turmeric and mix well. Then add the cubed chicken pieces and stir to ensure the chicken pieces are well coated. Next add the cubed potatoes and mix well. Add the curry powder mixed in one cup of water. Bring the curry to a boil, then cover and simmer for 20 minutes,  giving it a stir now and then to ensure the bottom does not catch. You may add extra water to achieve the preferred consistency. Add the chopped corriander and serve warm with plain rice or chappati and a simple salad.

Enjoy!