Mixed Vegetables

Take two carrots, 50 gm each of beans, green peas and mushrooms, 100
gm of baby corn. Cut these vegetables into cubes and wash properly. Now
boil in two cups of water. Drain and reserve the stock. Meanwhile,
blanch one cup of shredded cabbage and drain. Blanch two ripe tomatoes
and make a puree. Heat a tablespoon of oil in a pan, add one teaspoon
of finely chopped garlic, half a teaspoon each of finely chopped
ginger and green chilies. Sauté well. Add all the vegetables, then
the stock. Cook for some time, and add the tomato puree. Fold in
well. Season with salt and a little sugar. Serve hot with steamed rice
or roti.

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Egg in mustard sauce

Hard boil three eggs, shell and cut into halves. Heat oil in a pan and
deep fry egg pieces. Drain and keep aside. Thinly slice two onions and
fry till golden brown. Add two teaspoons of mustard paste, one
teaspoon of vinegar and a pinch of turmeric powder. Stir well and add
half a cup of water. Bring it to boil, put in the fried eggs and
season with salt. Reduce the heat and simmer for some time. Garnish
with sliced tomatoes and serve hot with steamed rice.

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Egg Chops

Ingredients:

2 eggs, boiled, shelled and halved
1 small onion, chopped
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. chilli powder (optional)
Tomato sauce
8 oz. potatoes, cooked, peeled and mashed
2 green chillies, sliced lengthwise (optional)
1 dozen sprigs cilantro chopped
1 egg, beaten
1/2 cup bread crumbs
1 cup vegetable or corn oil


Method:

Place two eggs in a saucepan, pour enough water to cover the eggs and
boil them on high heat for ten minutes.

In the meantime, wash the potatoes, prick them with a fork and cook
them in the microwave, two minutes on either side. If you don't have a
microwave, quarter the potatoes and boil in water on high heat for ten
minutes, like the eggs.

While the potatoes are cooking, chop the onions, green chillies and
cilantro, and beat one egg. By this time, the eggs and potatoes will
be done. Immerse them in cold waterto make handling easier. Next, peel
and mash the potatoes, and mix with salt, pepper, chilli powder,
onions, green chillies and cilantro. Finally, shell the eggs and halve
them. Turn on the heat to medium high and heat the oil in a frying
pan. Coat each egg half with a half-an-inch layer of seasoned
potatoes, dip the chop into the beaten egg, coat with bread crumbs and
fry on medium high heat until the covering turns a light golden brown
in color. Serve hot with tomato sauce.

Note: The recipe requires a fair amount of time management, so follow
the steps in the order outlined above. You can use instant mashed
potatoes to speed up the process.

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Coconut Shrimp

SHRIMP WITH COCONUT MILK AND CASHEW RICE

1 clove garlic, minced
1 teaspoon minced ginger root
1/2 pound shelled and deveined medium shrimp
1 tablespoon oil
1 cup coconut milk
1/4 teaspoon ground turmeric
1/2 teaspoon crushed hot red, pepper
Salt
Freshly ground white pepper
1 heaping tablespoon minced cilantro
Cashew Rice (recipe follows)

Sauté garlic, ginger root and shrimp in oil in large skillet until
shrimp turns pink, about 2 minutes.

Add coconut milk, turmeric and crushed red pepper. Cook over
medium-low heat 2 to 5 minutes, or until shrimp are cooked and liquid
is hot. Season to taste with salt and white pepper. Sprinkle with
cilantro and serve over Cashew Rice. Makes 2 servings.

Note: Do not use sweetened coconut milk designed for cocktails.

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Chingri Maachher Jhal Prawns or Shrimp with Mustards Seeds

Serve the dish with plain rice. Any dal and a vegetable may also be served.

Serves 4

1 tbs whole black mustard seeds
1 tbs whole yellow mustard seeds
1/2 tsp ground turmeric
1/2 tsp red chilli powder
1/2 tsp salt
1 lbs uncooked prawns (shrimp) with shell
4 tbs mustard oil or vegetable oil
1/3 tsp nigella seeds (kala jeera)
4 whole, dried, hot red chillies
3 fresh hot green chillies

Put the black and yellow mustard seeds into the container of a clean coffee grinder or food processor. Grind. Empty the ground spices into a bowl. Add the turmeric, red chilli powder, salt and 1/2 cup of water. Mix.
Peel the prawns (shrimp) but leave their tails on.
Heat the oil in a frying pan over a medium flame. Let it get smokingly hot for a second, if using mustard oil. Now put in the nigella seeds (kala jeera) and a second later, the red chillies. Stir for one minute. The prawns (shrimps) will just start to turn pink. Now put in the mixed spice paste and the green chillies. Stir on a medium heat for 1 to 2 minutes or until the prawns are just done and the sauce is a bit thicker.

Note: the whole chillies should be eaten only by those who know what they are doing.

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Narkeler Naru

4 cups (1 liter) whole or 2% low fat milk
2 cups firmly packed dried flaked or shredded sweetened coconut,
ground in a blender 1/2 cup at a time to a coarse powder, or grated or
shredded coconut mixed with 1/2 Tbs. sugar
3 Tbs. sugar.

Thicken the milk by heating it for 20-30 minutes in a lightly oiled pan until it reaches the consistency of whipped cream, stirring frequently to keep the foam down and scraping the bottom and sides if the pan.
Add coconut and sugar. Cook until the mixture acquires a thick, doughy consistency, 6-8 minutes, stirring frequently. Remove from heat and let cool slightly. While still a little warm, pinch off portions of the dough and roll into balls about 1 inch in diameter. Serve at room temperature or chilled. (These tend to harden if left in the refrigerator for several days.)
Makes 18 to 20.

Serving suggestions: Serve on a platter alone or with sliced fresh pineapple, mandarin oranges, or bananas.

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Maachher Polau Fish Polau

Serves 6

Ingredients:
1kg of hilsa (but any firm white fish like rui or bhetki will do)
750 gms Basmati rice
1-inch piece of ginger
2 medium onions
6 cloves garlic
350 gms yogurt
200 gms ghee
2 green cardomoms
4 cloves
2-inch piece of cinnamon
4 bay leaves
hot water
3 cups warm milk
2-3 tsp sugar
salt to taste

Method:

Cut the fish into half inch thick steaks (10-12 pieces). Wash and semi dry the basmati rice. Grind to a paste the ginger, onions and garlic.

Mix the onion-ginger-garlic paste with half the yogurt and a little salt and marinate the fish for 1 hour. Heat the ghee in a pan until very hot. Reduce heat and fry the green cardamoms, cloves, cinnamon and bay leave till they are fragrant. Add the fish and marinade and fry for another 3 minutes. Lower heat; add half a cup of hot water and cook for another 7 minutes on moderately high heat. The water should have evaporated and the fish cooked. Remove the fish and set aside. Leave the gravy in the pan. Add rice to the pan and cook on high heat until it changes color. Add 3 cups of hot water and warm milk, sugar, salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes. The rice should be almost done but still moist. Remove the rice and butter the pan well. Layer it with rice and fish alternately beginning and ending with rice. Whip the rest of the yogurt and pour it over the rice. Cover with a tight fitting lid. Bake the polau in a preheated oven (300 F, 150 C) oven for 15 minutes.

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Bhetki Paturi

Ingredients:
Boneless bhetki slice (75 g each) 900 g
Yellow mustard grains – 450 g
Turmeric powder – 20 g
Salt – 25g
Green Chillies (slit) – 25 g
Red chilli powder – 10 g
Kalunjee (kala jeera) – 5 g
Sugar – 20 g
Mustard oil – 300 g
Banana leaf (6" x 6") 12 nos.

Method:
Make mustard paste in a blender with salt and turmeric. Marinate the fish in a little salt, turmeric and red chilli powder. Add mustard oil, kalunjee, slit green chillies, sugar into the mustard paste and mix well. Coat each piece of fish well with the paste. Warm each banana leaf piece and fold each fish in it and fix with a toothpick. Steam fo15 – 20 minutes. Serve with steamed rice.

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Doi Ilish Yogurt Fish

Ingredients:
Hilsa or similar fish - 500g
Unsweetened youghurt - 200g
Mustard Oil - 150g
Ginger Paste - 1 tsp
Turmeric Powder - 1 tsp
Mustard Paste - 1/2 tsp of whole mustard
Green Chillies – 8,Salt to taste

Method:
Mix turmeric powder with hilsa pieces and salt and set aside. Slit 4 green chillies. Heat mustard oil in Karai. Add the slit green chillies. Fry for a min. Add ginger paste. Fry for 2 mins. Add a cup of water. Once the mixture boils, add fish pieces, cover and cook. In the meanwhile in a bowl mix thoroughly yoghurt, mustard paste and 1 pinch turmeric. Pour over the hilsa pieces. Add 2 or 3 green chillies. Let the mixture boil and the fish pieces cook thoroughly. Garnish with chopped coriander leaves and serve.

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Simple Khichuri

One of my favourite recipes for simple khichuri requires, for five people, 500 g (1 lb) of atap rice (Basmati, available in the West, can be used since short-grained rice varieties are not available) and 500 g (1 lb) of roasted moong dal. For seasoning I use garom mashla of 4 sticks of cinnamon, 2.5 cm (1 in) long, 4-5 whole cardamoms and 4-5 whole cloves; a liberal pinch of whole cumin seeds; 2 bay leaves; a finely chopped piece of ginger 4 cm (1½ in) long; 2 whole green chillies; 1½ teaspoons of turmeric powder; 60 ml (2 fl oz) of mustard or any other cooking oil like corn or peanut oil; salt and sugar to taste and ghee.

The rice and dal, rinsed separately under running water in a colander, are left to dry on a flat surface for about fifteen minutes. This process makes them easier to cook and, anyway, in Bengal we never cook anything without rinsing it first in water. While they dry I put on the kettle so that I have ready the hot, though not boiling, water you need to add to the khichuri. I heat the oil in a medium-sized, heavy-bottomed deep cooking pot, add the garom mashla and bay leaves and wait for a couple of minutes, without stirring them, for the fragrance to be released before I throw in the cumin seeds and chopped ginger. These I stir-fry for a couple of minutes, then add the half-dried rice and fry it for two to three minutes. Finally, I add the roasted moong dal and the turmeric and stir the mixture fir another two to three minutes before pouring on the hot water. The level of the water should be 4 cm (1½ in) over the rice and dal. If necessary, more hot water can be added towards the end; depending on how thin you like your khichuri or whether the rice and dal are sticking to the pot. Adding a lot of water at the beginning will make a mishmash of the grains. Once the water comes to a boil, I add 2 teaspoons of salt and 3 teaspoons of sugar reduce the heat to low and cover the pot. Generally, it takes about twelve to fifteen minutes for the khichuri to be ready. To avoid sticking and even the slightest burning, which ruins the flavour, I keep checking from time to time and stir the mixture thoroughly with a spatula. If needed, I add a little more hot water. After ten minutes of cooking, it is a good idea to test the grains of rice and dal. When they feel nearly ready, I throw in the green chillies, check for salt and sugar, wait till the consistency is just right, add 2 teaspoons of ghee and remove the pot from the stove. The earlier you add the chillies, the hotter the khichuri will be, for the stirring will blend them in.

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Fish with Yoghurt

To prepare doi machh or fish with yoghurt: if you have 500 g (1 lb) of fish (we prefer carp varieties for this), cut them horizontally into long pieces 2.5 cm (1 in) thick. The peti or frontal stomach is especially suitable for this. Wash the fist, dust it with a little salt and turmeric and fry it lightly in oil. Remove and set aside to train off all excess oil. Meanwhile whip 250 g (8 oz) yoghurt and mix 1 tablespoon of sugar with it. Chop 3 medium onions very fine and grind enough ginger to give you 1 tablespoon. In a karia heat 4-5 tablespoons of oil, add 1 teaspoon of ghee and throw in whole garom mashla (3 sticks of cinnamon, 4 cloves, 4 cardamoms) and 2 bay leaves. After a minute, add the onion and ginger with 1 teaspoon of turmeric. Fry these until brown; add the yoghurt and a little salt. As soon as it comes to the boil, add the fish and 5-6 green chilies, reduce the heat to low and keep covered for six to eight minutes. Uncover, check for salt and sugar balance and remove.

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Tomato Chutney

Ingredients-

250 gms tomatoes, cut in four
1/4 teaspoon of ginger cut intostrips
1/4 teaspoon red chilli powder or chopped green chill.
1 tablespoon raisins, soaked and cleaned in water
1/8 teaspoon panch phoron
1 teaspoon mustard oil
salt and sugar to taste

Method:

Heat mustard oil in a pan.
Add panch phoron to hot oil and fry till spluttering stops.
Add chopped tomatoes. Stir well.
Add salt, cover and simmer 10 minutes.
Remove cover. Add ginger strips, chopped chilli and raisins.
Add 2-3 tablespoons sugar and a cup of water.
Continue simmering until tomato chutney thickens and is cooked.
Serve cold.

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Enchorer Dalna (Curried Green Jackfruit)

Ingredients-

500gms enchor or green jackfruit
4 potatoes
2 tablespoons coriander paste
1 tablespoons cummin paste
1 and half teaspoons turmeric paste
1 teaspoon chilli paste
1 teaspoon garam masala paste or powder
2-3 bay leaves
1/4 teaspoon whole cumin seeds
3 tablespoons oil
1 tablespoons ghee
salt and sugar to taste

Method-

1.Cut the jackfruit into small pieces, remove the outer skin, seeds, the fibrous portion retaining only the 'meaty' portion. Boil the fruit pieces in a pan of water for 15 mins and drain well.
2. Peel and cut the potatoes in four lengthwise and then cut across to make 8 pieces.
3. Heat oil in karai and fry the potatoes until light brown. Remove fromthe pan and keep them aside.
4. Add all the masala pastes, salt and sugar to taste to the pan.
5. Stir well and fry several minutes sprinkling water as necessary. Continue stirring and frying until "masalas "change color.
6. Add one cup water, stir and add the boiled "enchor" and the potatoes. Simmer gently until the potatoes and "enchor" are both cooked and there is a small amount of gravy in the pan.
7. In a separate pan, add the bay leaves and whole cummin seeds to fry in 1 tablespoon of "ghee".
8. Stir - until the masalas stop spluttering.
9. Pour on to "Enchor Dalna". Stir well.

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Vegetable bajji

Yield 4 Servings

Measure Ingredient:

Any on the following vegetables can be used to make bajji:
1 Raw green plantain (peeled); cut into thin slices
1 Potato; peeled & sliced
1 Onion; peeled & sliced
1 Chako (chayote); peeled & sliced
Cauliflower; cut into florets
Oil; for deep-frying
1 cup Bengal gram flour (besan; chickpea flour)
1 teaspoon Red chilli powder
½ teaspoon Ground coriander
½ teaspoon Asafoetida powder
1½ tablespoon Rice flour
Salt; to taste
½ teaspoon Cumin seeds
1 teaspoon Ghee
Water; as required

BATTER To Make Batter: Sift the Bengal gram flour, red chilli powder, gound coriander, rice flour, and salt to taste into a large mixing bowl. Add the cumin seeds and ghee. Combine ingredients well. Add sufficient water to make a thick batter of pouring consistency, and beat until smooth. Peel and prepare the vegetables as necessary. Wash the vegetable slices and pat dry. Heat oil in a heavy frying pan or skillet. Dip the vegetable slices into the batter, and deep-fry until golden in color. Drain the bajjis on a sheet of brown paper or absorbent kitchen paper. Serve hot with chutney or tomato ketchup. Makes 15 - 20 bajjis.

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Pyajklir chochuri

Yield 4 Servings
Measure Ingredient:

1 medium Eggplant
1½ tablespoon Vegetable oil
2 eaches Red chiles, dried
¼ teaspoon Five-spice powder
¼ teaspoon Turmeric
½ teaspoon Salt
2 teaspoons Roasted red chile paste
1 tablespoon Water
1 cup Green onions, chopped

Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a large skillet & fry red chiles until they darken: this only takes a few seconds in hot oil. Add five-spice powder & fry until it starts to crackle. Stir in the turmeric & salt, followed by the red chile paste & water. Mix well. Add the eggplant, cover & simmer 10 to 15 minutes. Add green onions & simmer a further 2 minutes. Serve at once otherwise the green onions will lose their color.

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Chholar ghughni

Yield 4 Servings

Ingredient:

2½ tablespoon Vegetable oil
1 each Bay leaf
2½ cup Onion, finely chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
½ teaspoon Turmeric
2 teaspoons Cumin, ground
2 teaspoons Coriander, ground
1 teaspoon Green chili, seeded & minced
½ cup Tomatoes, chopped
¼ teaspoon Salt
1½ cup Chick peas, cooked
Mild raw onion rings
Roma tomatoes, chopped
Cilantro, chopped

GARNISH Heat oil in skillet & add bay leaf & onion. Fry until richly browned, but not burnt, 15 to 20 minutes. Stir often while cooking. Stir in the ginger & garlic & cook for several minutes. Add turmeric, cumin, coriander & chili, mix well. Add tomatoes & salt. Slightly reduce heat, cover & cook until the tomatoes begin to disintegrate & a thick sauce forms. Stir occasionally to prevent sticking, adding a little water if necessary. Add cooked chick peas & cook for 5 more minutes. Remove from heat & let stand for a few minutes. Serve with garnishes. This dish is excellent with hot potatoes.

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Chholar dal

Yield 4 Servings
Measure Ingredient
1 cup Chick peas, soaked
¼ teaspoon Turmeric
1 each Green chile
½ teaspoon Salt
2 teaspoons Cumin, ground
2 tablespoons Raisins
1½ tablespoon Vegetable oil
1 each Bay leaf
1 each Dried red chile
5 eaches Cardamom pods
1 each 2" cinnamon stick
2 eaches Cloves
¼ teaspoon Kalonji seeds
1 tablespoon Green chile, seeded & minced
2 tablespoons Coconut, shredded
¼ teaspoon Garam masala
Ghee, optional

Cook chickpeas in water with turmeric & whole chili for about 1 hour or until they are very tender. Discard whole chilies. Add salt & cumin & remove from heat. Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan, add raisins & bring back to a simmer. Keep warm. Heat oil in a small skillet. Fry bay leaf & red chili until the chili darkens. Fry cardamom, cinnamon & cloves for 5 seconds. Add kalonji & fry a few seconds longer. Turn heat to low & add minced chili & coconut. Cook for a few seconds, stirring constantly. Remove from heat & pour over the dal. Simmer a couple more minutes & remove from heat. Garnish with lemon wedges, sprinkle with cilantro & ghee & serve.

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Bhaja muger dal

Yield 4 Servings

Ingredient:

1 cup Yellow split mung beans
5 cups Water
¼ teaspoon Turmeric
2 eaches Green chiles
¾ teaspoon Salt
1 teaspoon Sugar
2 teaspoons Cumin, ground
2 teaspoons Coriander, ground
1½ tablespoon Vegetable oil
1 each Bay leaf
½ teaspoon Kalonji seeds
3 tablespoons Ginger, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Garam masala
2 tablespoons Lemon -=OR=- lime juice
Ghee, optional
Green chile, slivered, for garnish

Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 minutes. The dal will acquire a lighter color & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm. Heat oil in a skillet. Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Blend in the garam masala, lemon or lime juice & ghee if desired. Cover & let stand to let the flavors develop. Garnish & serve.

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Begun posto

Yield 4 Servings
Measure Ingredient
1 medium Eggplant
2 tablespoons Vegetable oil
2 eaches Red chiles, dried
¼ teaspoon Fenugreek seeds
1½ tablespoon Garlic, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
¼ cup Water
2 tablespoons White poppy seeds, ground into a paste
½ teaspoon Salt
½ teaspoon Sugar
Green onions, chopped, for garnish

Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a skilelt over medium-low heat. Fry red chills until they darken. Add fenugreek, garlic & & green chile & stir until the garlic turns light brown, do not burn. Add turmeric & water. Bring to a boil. Lower heat slightly & stir in the eggplant. Add poppy seed paste, salt & sugar. Mix well. Simmer, covered, for 20 minutes. Stir occasionally to prevent sticking. Remove from heat & let stand for a few minutes before serving. Garnish with green onion.

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Chicken Do Pyaza

Cut the boneless chicken in small pieces and boil them in a pressure
cooker for 3-4 whistles add little ginger while boiling the chicken in
the pressure cooker for the smell. Cut onions (number depends on the
amount of chicken, onion is needed more in this preparation) in thin
lengthwise pieces and ginger and garlic in absolute small pieces. Fry
the cut onions till golden brown then add ginger and garlic fry it for
sometime. After frying them properly add soya sauce (needed more
comparatively), chili sauce tomato sauce (needed less
comparatively) and a little vinegar. Fry this mixture for another 3-4
min and then add the boiled chicken and fry the whole for around 15-20
mins until the chicken has taken in the taste, and it is ready. You can
garnish it with boiled egg.

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Payesh

Ingredients

Gobindo Bhog Rice - 200 gms
Full cream Milk – 1 litter
Full cream Milk - 1 cup
Khoya – 250 gms
Sugar - 300 gms
Cashew nuts - 50 gms
Raisins - 50 gms
Cardomom - 3
Bay leaf - 3

Method of Preparation

1. Soak Khoya in 1 cup of Milk.
2. Soak Raisins in a cup of Water.
3. Chop Cashew nuts into small pieces.
4. Wash the Rice and put it in 1 litter Milk.
6. Cook the Rice in Milk over low heat.
7. After the Rice gets boiled, add Sugar.
8. Stir the mixture till the Sugar dissolves and gets mixed evenly.
9. Now add the Khoya and stir well.
10. Now add Cardomom, Cashew nuts, Raisins and Bay leaf and boil for 5 minutes.
11. After the Payesh cools, put it in the freezer if you feel.
12. Serve the Payesh hot or cold according to your taste.

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Pulao Rice

Ingredients:
Basmati Rice - 500g
Ghee - 200g
Bay leaf - 2
Raisin - 30g
Cashew nut - 12-14
Clove - 6
Cardamom - 6
Cinnamon - 3(1/2" pieces)
Onions - 1(med, sliced)
Ginger paste - 1 tsp
salt to taste
sugar - 1/2 tsp
saffron - 1 pinch(soak it in tbsp of milk and set aside)

Method:

Pick rice, wash it spread it on a absorbent paper to dry. Heat in deep pan. Add bay leaf and onion slices. Fry till golden brown. Add clove, cinnamon, cardamom, cashew and ginger paste. Stir fry till whole mixture light brown, then add rice, salt and sugar. Stir fry for 5 more mins. Add raisin and saffron/milk mixture. Mix well. Add 4 cups hot water. Mix well. Cover and cook, stirring from time to time. Cook till rice done. Garnish with slices of fried onion and serve.

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Bengal spiced chicken

Yield 2 Servings
Measure Ingredient:

Nonstick cooking spray
½ teaspoon Minced garlic
½ teaspoon Minced ginger
1 pounds Boneless, skinless chicken breast in bite-sized chunks
2 teaspoons Corn starch, dissolved in
2 tablespoons Water
1 cup Water
1 Celestial Seasonings Bengal Spice tea bag
2 tablespoons Soy sauce
1 tablespoon Sugar

SAUCE Prepare the sauce: Put tea bag in water & microwave for 2 minutes. Remove tea bag & discard. Add the rest of the sauce ingredients to the tea and mix well. Coat large skillet with cooking spray. Cook garlic & ginger for about 30 seconds. Add chicken and stir fry until opaque. Add sauce, bring to a boil, lower heat, and simmer for another 10 minutes. Add corn starch dissolved in water, and cook over high heat, until sauce has thickened. Serve over rice. Notes: Bengal Spice herb tea contains cinnamon, roasted carob, ginger root, roasted chicory root, dates, cardamom, black pepper, nutmeg, cloves, and quinoa. As a tea, it sounds perfectly awful, but it adds a delicious flavor to the chicken.

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Biriani

Yield 4 Servings
Measure Ingredient:

6 Chicken legs, skinned and cut up (keep the bones) or
2 pounds Beef, boiled for 1 hour
½ cup Plain yogurt
2 teaspoons Ginger
2 teaspoons Garlic
1 teaspoon Salt
1 teaspoon Black pepper
½ teaspoon Turmeric
4 tablespoons Oil
1 Can tomato paste
1 large Tomato, chopped
3 Green onions, chopped
½ medium Green pepper, chopped
2 tablespoons Lemon juice
2½ cup Basmati rice, washed
7 cups Water
2 tablespoons Salt
2 tablespoons Oil
3 Cloves
1 Cinnamon stick
4 Peppercorns
1 teaspoon Jeers seeds

LAYER A LAYER B LAYER C LAYER D Layer A Mix these together and cook, covered, in a medium pot until the chicken is done. Layer B Heat oil in a frying pan. Add above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired. Layer C Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a crning ware pot. Layer D In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeers seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375 F. W

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Cream Chicken Tikka

Marinate 600 gm of boneless chicken (cut for making tikkas) with 10
ml lime juice, 20 gm of ginger-garlic paste and salt. Let it stand
for 30 minutes. Make a smooth semi-thick batter with 50 gm of flour,
two eggs, red chili powder and salt. Add 50 ml cream to the marinated
chicken and sprinkle 20 gm of corn flour over it. Dip chicken tikkas
in the batter and coat with bread crumbs evenly. Heat oil in a pan and
fry the tikkas till golden brown. Serve hot with pulao or biryani.

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Keema Coconut

Take 500 gm of mutton keema, wash and put in a pressure cooker. Pour
in a cup and a half of water. Add a large onion (finely chopped), a
tablespoon of chopped garlic, a teaspoon of chopped ginger and two
green chilies. Cover with lid and steam for about 10 minutes. Drain
and retain the stock. Next, heat some oil in a pan. Fry two potatoes
(cut into small cubes) till brown and add half a cup of finely chopped
coconut. Now add the keema and stir until well fried. Season with a
little turmeric powder, salt, half a teaspoon of garam masala powder
and two teaspoons of sugar. Now add the stock. Cook till the potatoes
are well cooked and all the water has dried. Remove and serve hot with
rotis.

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Chicken with Diced Tomato

Take five or six chicken drumsticks and wash well. Take three
medium-sized tomatoes, blanch and skin. Blend the tomatoes till
smooth. Next, heat oil in a pan and fry chicken legs till brown. Add
the tomato puree, a tablespoon of garlic paste and a teaspoon of red
chilli paste. Fold in the masala well with the chicken. Add salt and
two teaspoons of sugar. The chicken legs should be cool by now. Add a
cup of warm water and simmer in low heat till the gravy
thickens. Meanwhile, in a separate pan heat a tablespoon of ghee. Add
two tomatoes cut into medium pieces and a carrot (diced). Saute for a
few minutes, add the chicken with the gravy, stir well and
remove. Serve hot with rice.

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Misti Doi or sweetened yogurt

Misti Doi or sweetened yogurt is must for the Bengalis.

Ingredients-

1 tin condensed milk.
1 tablespoon unsweetened yogurt.
4 tablespoon sugar.

Method-

Heat oven to 400 degree Fahrenheit.
Wip condensed milk, sugar and yogurt till smooth and fluffy.
Pour into a ceramic bowl.
Set the bowl in the heated oven.
Remove it after half an hour.

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Rasmalai

2 quarts milk
1/4 cup lemon juice
3 cups plus 1 tablespoon sugar
5 whole cardamom pods
1 teaspoon fine grained semolina
3 to 4 drops rose essence
1 quart half and half
1/8 teaspoon cardamom seeds
1 tablespoon shelled, unsalted pistachios

Make the chhena with the milk and lemon juice according to the
directions in the preceding recipe with this difference. Hang up the
milk curds for 2 hours instead of 1/2 hour. Knead thoroughly. Make a
ball and set it aside. Put the 3 cups of sugar, 6 cups of water, and
the cardamom pods in a deep 9 1/2 to 10 inch skillet or saute
pan. Bring to a fast simmer over a medium flame. Once the sugar has
dissolved completely, turn the heat to low and let the syrup simmer
gently for 2 minutes. Turn off the heat.

Flatten the ball of chhena and add the semolina as well as the rose
essence to it. Knead for 5 minutes, making sure the semolina and rose
essence are well mixed in. Now make 20 crack-free balls, rolling each
with just a little pressure between the palms of your two hands.

Bring the syrup to a simmer over a medium flame. Drop the balls into
the syrup. Bring to a simmer again. Adjust the heat so the syrup
simmers gently for 5 minutes. During this period, move the balls
around and turn them over occasionally, using a very gentle
touch. Make sure you do not damage the balls. Turn the heat up and
bring the syrup to what might be described as a furious simmer. The
syrup should look like a mass of tiny moving bubbles, but it should
never boil over. Sprinkle the balls with 2 tablespoons of water,
cover, and cook for 10 minutes. During this period, the balls should
swell up.

Uncover; sprinkle the balls with another 2 tablespoons of water, cover
and cook, simmering furiously for another 10 minutes. Turn off the
heat. Using a slotted spoon, transfer the balls to an empty bowl. (The
syrup can now be discarded.) Pour the half and half over the balls
and let them soak in it for 3 hours.

Take the balls gently out of the half and half with a slotted spoon
and put them in another bowl. Pour the half and half into a skillet or
saucepan and boil it down until you have about 2 cups left. Turn off
the heat. Crush the cardamom seeds finely in a mortar and mince the
pistachios. Add the crushed cardamom, the minced pistachios, and the
one tablespoon of sugar to the reduced half and half. Pour this half
and half over the chhena balls. Allow to cool. Cover and refrigerate
for at least 2 hours, and serve cold, as a dessert along with the
creamy sauce.

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Bangladeshi Rezala

Ingredients:-

• 750 gms —- lamb/mutton/beef
• 500 gms —- youghurt
• 100g —- ghee
• 100 gms —- sliced onions
• 4 —- tezpan leaves
• 2 inch —- dalchini stick (Cinnamon)
• 4 —- green ilaichi pods (Cardamom)
• 4 gms —- laungs (Cloves)
• 2 tsp —- lahsan paste (Garlic)
• 2 tsp —- chili powder
• 1 tsp —- sugar

Salt —- to taste

Method:-

1. Heat ghee in a pan; add tezpan leaves, laungs, dalchini & ilaichi, and sauté.
2. Add sliced onion & fry for few minutes, add garlic paste & chilli powder & sauté.
3. Add mutton & fry for a few minutes.
4. Add salt & sugar to taste. Gradually stir the yoghurt.
5. Put the lid on & leave to cook. If water dries up add a little water.
6. Cook till water dries up & ghee comes on top.
7. Now ready to serve hot with rice.

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Eid-ul-Azha Special

EID MUBAROK

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Malay Fish Curry

(Shoul, Gojar, Chingri, Elish)

Rub fish with salt and Haldi. Heat 4 large spoonful of oil, fry small pieces of FISH (no need in case of Chingri) in oil and remove. Add Onion paste (1 cup), Ginger Paste (1 tsp.), Garlic Paste(2 tsp.) , Dhanya Powder (2 tsp). , Salt 2 tsp. , Chilli Powder 1/2 tsp., Haldi Powder(1/2 tsp.), Sugar(1 tsp.), Darchini (4 sticks) and fry the whole mix for 5 minutes. Add some boiling water if it sticks to the bottom. Add Coconut Milk 1/2 cup and add the FISH (small pieces), mix and simmer for 20 minutes on low heat. Add boiling water if needed to get the consistency you like. Add salt to your taste.

Fry cut Onion (1cup) until brown and add to the curry.

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Mach Bhaja Fried Fish

Mix Garlic Paste(1 1/2 tsp.), Dhanya Powder(1 tsp.), Chilli Powder(1/2 tsp.), Paprika Powder(1 tsp.), Haldi Powder(1/2 tsp.), Oil (2 tsp.) and Salt(1 tsp.) into a paste, add little water to get right consistency. Mix/rub the pieces of FISH with the paste. Heat 4 large spoonful of oil, Fry the spiced pieces of FISH in oil until both side is brown and remove when cooked. Fry 2 cups of cut Onion in the remaining oil with the paste until brown; garnish the fried onions on the Fish. As an alternative to frying you can grill or roast the spiced fish pieces.

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Roast Chicken

Marinade Chicken pieces in Ginger paste(1 tbs.), Garlic paste(1 tbs.), Onion paste(2 tbs.), Vinegar(2tbs) and Salt (1 tsp.) for 2 hours. Deep fry, grill or roast the CHICKEN pieces until brown.

Fry 1 cup cut Onion until brown. Add Ginger paste(2 tsp.), Garlic paste (2 tsp.), Onion paste(1/2 cup), Yoghurt(1/2 cup), Garam Masala (Darchini, Elachi, Tejpata) and Salt to taste. Add CHICKEN with the remaining marinade and simmer for 30/40 minutes. Add small amounts of boiling water to maintain the right consistency. For Korma add more water to the paste to allow for a light sauce.

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Mustard Elish

Mix Onion paste(1/2 cup), Garlic Paste(1 1/2 tsp.), Chilli Powder(1/2 tsp.), Haldi Powder(1/2 tsp.), Wholegrain Mustard (3 tsp.), English Mustard (3 tsp.), Mustard Oil (2 tsp.) and Salt(1 tsp.) into a paste, add little water to get right consistency. Mix small pieces of Elish or another type of FISH with the paste. Put in a roasting dish with 4 large spoonful of oil, add whole green chillies and 1 cup water for sauce; cover with foil. Roast or grill for 45 minutes.

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Fish Curry

Rub fish with salt and little Haldi. Heat 4 large spoonful of oil, Fry the small pieces of FISH in oil and remove. Add Onion paste (1 cup), Ginger Paste(2 tsp.), Garlic Paste(3 tsp.), Zeera Powder(1 tsp.), Dhanya Powder(3 tsp.), Chilli Powder(1/2 tsp.), Paprika Powder(1 tsp.) , Haldi Powder(1 tsp.) and Salt(3 tsp.) and fry the whole mix for 5 minutes. Add boiling water if it sticks to the bottom. Add the fried FISH and mix with the paste, add boiling water to get the consistency you like and simmer for 30 minutes on low heat. Add chopped green Dhanya if available; add salt & chilli to your taste.

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Chicken Curry

Heat 4 large spoonful of oil, Add of Onion paste (1 cup), Ginger Paste(2 tsp.), Garlic Paste(3 tsp.), Zeera Powder(1 tsp.), Dhanya Powder(2 tbsp.), Chilly Powder (1/2 tsp.-optional), Haldi Powder(1 tsp.), Paprika Powder(1 tsp.), and Salt (3 tsp.), and fry the whole mix for 5 minutes. Add a little boiling water if it sticks to the bottom. Add 2 lbs. of CHICKEN (small pieces) and mix with the paste, add boiling water to get the consistency you like and simmer for 30 minutes on low heat. Add salt & chilly to your taste.

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Here are few standard recipes for some dishes. You can make lots of variation by changing the proportion of the spices or substituting the ingredients. You can add different vegetables in some dishes, replace meat with eggs etc. For additional flavors & taste you can add any of these Panchforon, Methi, Lemon or Orange rinds, Pineapple etc

Meat Rezala


Heat 4 large spoonful of oil, add Chopped Onion (2 cups), Ginger Paste(2 tsp.), Garlic Paste(3 tsp.) Cardamon(10), few sticks of Cinnamon, few Bay leaf (3) Clove (6) and fry, add small pieces of MEAT (2 lb.) and cook until golden/ brown. Add Zeera Powder(1 tsp.). Dhanya Powder (2 tsp.), Haldi (1 tsp.), Chilli Powder (1/2 tsp.), Paprika Powder (1 tsp.), Salt (3 tsp.) and optional Garam masala powder (1 tsp.), and fry the whole mix for at least 5 minutes. Add small amount of boiling water if the spices stick to the bottom; simmer for 30/40 minutes on low heat; (add boiling water to get the consistency you like) Add salt & chili to your taste. (1 chopped Tomato can be added too)

For Chicken Bhuna fry spices first with onion, then add chicken pieces.

Use the recipe above but add few Elachi, few sticks of Darchini, few Tejpata (bay leaf), half cup of Yogurt, 1 tsp. Sugar and 10 green chilies.

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Kosha Mangsho

Ingredients:

Mutton - 700 gms
Onion Sliced - 125 gms
Clove - 6 nos
Cardamom (small) - 5 nos
Cardamom (big) - 4 nos
Cinnamon - 2 sticks
Red Chilli Paste - 2 tsp
Turmeric Powder - 1 1/2 tsp
Roasted Cummin Powder - 1 1/2
Curd - 60 gms
Salt - to taste
Mustard Oil - 120 ml
Ginger Garlic Paste - 30 gms

Preparation :

Cut the mutton into small pieces and set aside.
Take oil in a handi and add the whole spices. When they crackle, add sliced onions and cook till soft. Add ginger garlic paste.
Stir for 3 minutes and add red chilli paste and turmeric powder. Add the mutton pieces and bhunno well till oil leaves the masala. Add beaten curd, roasted cummin powder and salt. Bhunno for about 15 minutes till the onion seems to blend into the masala.
Cover with a lid and dum for 20 minutes on a tawa (indirect heat). Check for tenderness of meat.
Serve hot. (Note that no water is useed.)

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Bhapa Ilish Pate

Ingredients:

Hilsa Fish - 600 gms
Turmeric Powder - 1 1/2 tsp
Salt - to taste
Mustard Seed Paste - 40 gms
Green Chilli Paste - 20 gms
Green Chilli Slit - 4 nos
Cream - 25 ml
Mustard Oil - 75 gms

Preparation :

Cut the hilsa fish into darnes and wash well in cold water.
Apply turmeric and salt on the fish and set aside for 20 minutes.
Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp).
Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker.
Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam.
Serve hot with boiled rice garnished with slit green chillies.

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Macher Tela Jhol (Oily Fish Curry)

River Fish - 1 kg
Turmeric Powder - 1 teaspoon
Onion Seeds - 2 teaspoons
Salt - to taste
Mustard Oil - 100 gms
Tomato - 50 gms
Green Chili - 20 gms
Red Chili Powder - 1 tablespoon
Fresh Coriander Leaves - 25 gms

Preparation:

Cut the fish, preferably any river fish, into dares after decaling and apply salt and turmeric. Set aside for an hour. Deep fry the fish till crisp. Smoke oil and crackle Onion seeds.

Make a paste of turmeric and red chilly in 1/4 cup water and add to the pan. Add chopped tomatoes, cook for 5 minutes. Throw in slit green chilies and salt. Add fish pieces and simmer for 5 minutes. Garnish with fresh coriander leaves.

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SEASONAL BANGLADESHI FOOD COOKING

The Bengali people are perhaps the greatest food lovers and the women of Bangladesh love to cook food for their family member.The people of Bangladesh has a special saying: ''Mach-e-Bhat-e-Bangali" which translated means ''Fish and rice make a Bengali''.In Bangladesh the staple food is rice and fish.

The people of this country celebrate many traditions with certain types of foods. Korma and chicken biriani are eaten on special days, such as Eid day. Sondesh is a food made with coconut, milk and sugar, which is eaten on Puja day. On the first day of Bangali a special rice and fish fry dish is prepared for the occasion. During the winter months Pitha is eaten.

Polao is a type of rice eaten in Bangladesh for celebrations like birthdays and marriages. Meat, fish, eggs and a variety of sweet foods are also eaten as a means of celebration. There are different religions in the country of Bangladesh, and these religions celebrate in different ways, with the eating of various types of foods. There is a huge menu on offer when you eat in Bangladesh, not only that, but they also have healthy alternatives too, whith a number of vegetable dishes added in to the equation.

There are a range of curry dishes in Bangladesh that are full of flavor and spice. Bhoona, rezala, korma, chicken tikka, chicken kashmiri, chicken afghani, and some fish curries are all popular choices of the people of Bangladesh. Instead of rice, mughlai parata, plain parata or naan, are eaten with curries.

Bangladeshi food is unique to the country and to the rest of the world. Various textures, flavors, spices, and creamy tastes can be derived from the eating of a Bangladesh meal. The people of the country eat traditional dishes, with the majority of foods being native to their own country.

Food is a major part of Bengali culture. So I have opened this blog for the help of Bangladeshi women in cooking.

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