Winter is the time for this mandatory dish in our house every year for almost all possible occasions. The phulkopir roast. The recipe was uploaded in the blog a longtime back. Yet it’s perhaps the most searched recipe on the blog. This year also, Madhushree made fulkopir roast many times for several guests who have visited us, the recent ones being Komal from Bangalore. There is a reason why I mention her as it was for her we had a wonderful stay and travel in Kathmandu and on return, the blog pikturenama started.
Along with fulkopir roast, if there is one search which is repetitive on the blog is biyebarir shada fulkopir torkari. Initially Madhushree and I kept on wondering what possibly can this recipe be. It was flexing the memory muscles but alas, there was no result. I don’t remember in the Biyer Khaoa (the wedding meal) and the Boubhat (the grand reception) if we have ever had something like this. A little exploration in the family amongst the previous generation led us to some light in the otherwise clueless search. Madhushree’s late grandmother used to make a dish which she passed on to Madhushree’s mom and that can be a near close to what we are searching for.
I found a lot of similarity of this dish with Continental dishes with white sauces. Although everyone may feels that it is a yogurt based gravy but it’s not. This is done with cashewnut paste and the gravy is milk based. Compared to a normal Bengali palate, I would rate this as a very mild one but there is a distinct flavour of fresh ginger coupled with garam masala which makes it a very interesting flavour profile. This dish goes especially well as an accompaniment to the rich macher kalia or a kosha mangsho. The best part about Shada fulkopir torkari is that other than being a balance to the rich dishes, it can also go well with just luchi or paratha.
Madhushree has had it at home with luchi several times. As said earlier, Madhushree and I have never had this before in any biyer bari, so is this authentic? In case you have, then please let us know. Incidentally, admitting the lack of knowledge makes life a lot easier. I will love to learn through this post.
Shada fulkopir torkari or dudh fulkopi
- 2 nos medium cauliflowers cut into medium florets
- 2 tsp Ginger Paste preferably fresh ginger paste
- 2 tbsp refined oil
- 1/2 inch cinnamon stick
- 3 nos green cardamom
- 4 nos cloves
- 1 no bay leaf
- 4 nos green chilies
- 4 tbsp cashew paste
- 1 1/2 cup Milk
- 2 tbsp fresh cream
- pinch of sugar
- salt as per taste
- In a frying pan, heat the oil and add bay leaf, cardamon, cinnamon and couple of green chilies.
- When the spices have a bit of colour, add the cauliflower florets. Add salt and toss them around.
- Now simply cover and cook the cauliflower in its own juices. After 10 minutes, when the cauliflower has become a bit soft, add the ginger paste.
- Now pour the milk and cook the cauliflower in the simmering milk. Do not turn up the heat otherwise the milk might spill. Just keep the heat to low and cover and from time to time, cover and cook the cauliflower.
- Once the florets have become soft, add the cashew paste and sugar. Cook for further 5 to 6 minutes for the raw smell of the cashew to go off.
- Check the seasoning, drizzle the fresh cream and finally add a couple of split green chilies for flavour.
- Serve it with rice or roti or luchi or paratha. It goes well with anything.