Bhat Bhaja (Fried Rice)

Posted by: Mala D

We Bengalis Love Rice! Lots & lots of it (dieting be damned!) there is always some leftover rice left which gives us an opportunity to make this, everyone's favourite dish"Bhath bhaja".


As Spring is here with it's festival of colour Holi upon us, I thought why make the same fried rice with it's typical mustard/cumin/dry red chillies tempering & the same old veggies. So I made this colourful Mexican-inspired rice. My fussy daughter gave her approval, which is a shorthand for "good"!

Ingredients:
Leftover rice: 500gms
Onion: 1large sliced
Garlic: 7-8 cloves
Coloured bell peppers:
Red,yellow,orange,green:1each,small sized
Carrot: 1,coarsely grated
Green chillies: 3-4,chopped(optional)
Refined oil: 3-4 tbsp
Spring onion: a few green shoots
Salt: to taste
Tomato ketchup: 4 tbsp
Chilli sauce: 3 tbsp

Method:
Heat oil till it's very hot, then temper it with chopped garlic & chopped green chillies. Saute & add sliced onion. Add a little salt & fry till onion is translucent, add grated carrot & mix well. Now mix in the finely chopped bell peppers & fry just a little while. Add tomato ketchup & chilli sauce, mix it all in. Add the heated rice. Mix thoroughly. Check the salt, add more if needed. Garnish with finely chopped greens of spring onion.

Children will love it's sweet & sour taste.

Pabda Maacher Jhol (pabda fish curry)

Posted by: Mala D

It's a very popular fish preparation which is very easy to cook & at the same time tastes so good!

Ingredients:
Pabda fish: 500gms
Dal bodis: 10-12
Mustard oil: 4-5 tbsp
Red chilli powder: 2 tsp
Turmeric powder: 2 tsp
Cumin powder: 1 tsp
Salt: to taste
Green chillies: 5-6nos
Corriander leaves: 1/4 bunch
Nigella seeds: 1/2 tsp

Method:
Wash the fish properly, apply salt & 1 tsp turmeric powder & keep aside.
Heat oil to smoking point & then lower the flame & gently put the fish in the pan. Make sure the pan is really hot or this fish tends to stick & break.
Fry lightly on both sides & take out.
Fry bodis in the same oil & keep aside. In a small bowl mix salt & spices together with 3 tbsp water.
Temper oil with nigella seeds & sliced green chillies & add the masala paste. Quickly mix & add 1/2cup water. Now add the fish & gently toss it all. Put 1 glass of water & bring to boil. Add the bodis, lower flame. Cover & cook for about 5-7 minutes. Add chopped dhania patti & close flame. Serve hot with rice.


Note: this recipe tastes best with fresh fish, if it's kept in the freezer for long, then maacher jhal will be a better idea.

Kesar Murgi (saffron chicken)

Submitted by: Mala D

This recipe comes from the royal kitchen of Rajasthan. A heavy usage of exotic & expensive ingredients differentiated the royal cuisine from that of ordinary mortals, much like the gourmet cuisine of today but thanks to globalization: easy access to world market & access to information has brought these fancy recipes to the reach of common man. Now we all can afford to dine like royalty once in a while:-)

Ingredients:
Chicken: 1 kg
Onion: 2 medium
Ginger: 2 inches
Garlic: 3-4 cloves
Yoghurt: 150 gms, full cream
Cashew paste: 5 tbsp
Fresh cream: 2-3 tbsp
Oil: 5-6 tbsp
Bayleaf: 2 nos
Cloves: 4-5
Cardamom: 5-6
Red chilli powder: 4 tsp
redchilli paste: 2 tbsp
Turmeric powder: 1 tsp
Saffron: 1/2 tsp
Milk: 2 tbsp
Sugar: a pinch

Method:
Soak the cashew nuts (about 20) in hot water for about 10-15 minutes then grind to a fine paste. Soak the saffron strands in warm milk.
Wash the chicken pieces thoroughly & drain all traces of water. Keep aside.
Make a paste of 1-1/2 chopped onions, ginger & garlic. Finely chop the remaining half of the onion.
Heat oil in a heavy-bottomed vessel, preferably non-stick & add some salt to it & then fry the chicken pieces in batches till well browned. Take them out. Add more oil if needed & make sure no chicken residue is left in the utensil. Now temper the oil with bay leaves, cloves & cardamom & add chopped onion. Fry a while & then add the onion, g-g paste. Keep stirring throughout. Add the cashew paste & fry till it's raw smell goes away. Whisk the yoghurt & mix to the masala. Add more salt, chilli powder & turmeric & fry till oil leaves the sides. Add the chicken pieces & mix well. Fry on low flame for about 5-8 minutes.
Now add 2 glass of water, check the salt & add sum sugar. Cover & cook till nearly 3/4 done. Mix in the saffron now & cook till done. Finish off with cream.

One thing you need to be careful about is the chilli factor: as cashew paste &cream tend to subdue the hotness of the gravy, you need to adjust it accordingly. The original recipe asks for red chiili paste ie red chillies (approx.10-12) soaked in water & then ground to a paste! You can also first marinade the chicken in g-g paste,yogurt & half of cashew & red chilli paste & then fry it but then chicken tends to stick to the vessel & you need to be very careful in frying it really well.

This curry is mainly known for it's dominant saffron flavour, while other ingredients play second fiddle to it. The gravy should be medium-thick. Serve hot with rice/chapati.

Peper shukno torkari (curried green papaya)

Submitted by: Mala D

Green papaya is used quite a lot in Bengali cuisine. This 

recipe is one among many from my husband's childhood favourites, made tastier by the fact that the papaya in question was mostly stolen from the groundfloor neighbour's fabulous kitchen garden. Who then, got the whiff & sent his children upstairs for lunch! Some neighbourly relationship;-))

Ingredients:
Green papaya: 1 medium-sized,abt 350 gms
Potato: 1 large
Green chillies: 2 nos
Ginger: 1/12 inches
Cumin seeds: 1/2 tsp
Bayleaf: 2 nos
Cardamom: 4-5 nos
Cloves: 3 nos
Cinnamon stick: 2 inches
Salt: to taste
Turmeric powder: 1 tsp
Redchilli powder: 1/2 tsp
Sugar: 1 tsp
Oil: 2 tbsp

Method:
Peel & cut the papaya into big pieces, remove the seeds & the pith, wash properly. Now grate it finely.
Peel & chop potato into small pieces, wash & drain properly. Grate the ginger.
Heat  the oil. Pound the cardamoms roughly, add to oil along with cumin, bay leaves, cloves & cinnamon. Toss and now add grated ginger & chopped chilli pieces. Add the potato pieces & fry well. Now mix in the grated papaya. Saute a while & then add salt, sugar & spices. Mix well, cover & cook till done. Serve with hot rice.

Bhindi diye Maangsho (Bhindi Gosht)

Submitted by: Mala D

Muslims make it a point to include different kinds of veggies to their meat dishes, the reason being, it brings the best of both worlds to the eater & becomes a balanced & fulfilling meal. In fact I remember reading somewhere that in Hindu cuisine, this practice came from the Mogul influence as Hindus would strictly keep non-veg & veg dishes seperate. Well, we should always adopt the best practises from where ever we may find it:-))



Ingredients:
Fresh mutton: 500 gms,medium cut
Lady Finger/okra: 250 gms
Onion: 1 large
Ginger: 2 inches
Garlic: 4 cloves
Tomato: 1 medium
Yoghurt: 1/2cup/150gms
Oil: 1/2 cup
Red chilly powder: 2-1/2 tsp
Corriander powder: 2 heaped tsp
Garam masala powder: 1/2tsp
Salt: to taste
Sugar: a pinch


Method:
Wash the mutton throughly & drain all water. Keep aside.
Make a smooth paste of the onion. Finely grate/mince the ginger & garlic. Wash the lady fingers & cut of the tips from both side & keep them whole.
Now heat 1 tbsp oil in a pan & lightly fry the bhindis & keep aside.
Heat oil in the pressure cooker/large vessel & add some salt. Now fry the onion paste till lightly browned. Add ginger-garlic paste & fry some more. Add chopped tomato & fry till oil floats. Increase flame to high & sear the mutton pieces on all sides, this seals the juices. Reduce flame & bhuno(fry) really well, stirring from time to time. Add salt , red chilli, corriander & mix well. Whisk the yoghurt & add to the mutton. Stir & keep frying till the oil again leaves the side of masala (total frying time about 20 minutes). Check the seasoning & if it's sour then only add a pinch of sugar otherwise no need.
Add two cups of water, the gravy is medium-thick. Close the lid & bring in full pressure till 2-3 whistles. Lower flame & cook for about 15 minutes. Close flame & let cool. Now gently add the fried bhindis & cook for about 3-4 minutes. Add garam masala. Tastes good with both rice & chapati.

Note: you can also make this curry with potato/bottlegourd/beetroot. The dry form of this curry can be made with torai/bittergourd.

Lau Khoshar torkari (curried bottlegourd peel)

Submitted by: Mala D

Sometimes looking at the fresh, smooth green peel of the bottlegourd, it seems such a waste to throw it away! At such times, this recipe comes handy as Bongs don't like wasting any edible part of any veggi. I still remember the delicious curry my didu (granny) made using potato peels & roasted poppyseeds(not paste). Even in those old times, our grandmothers knew the nutrient qualities contained in the peels & didn't just throw them away. How this new generation misses their conventional wisdom & their homespun recipes:((

Ingredients:
Peels from a 700 gms Lau

Potato: 1 medium/small
Onion: 1 small
Garlic: 2-3 cloves,minced
Mustard oil/refined oil: 2 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Fried dal vadis: 4-5 nos
Nigella seeds: 1/2 tsp

Method:
Peel the skin from the lauki a bit thickly, ie the peel should contain little of the fleshy part of the lau. Wash & chop it into 2 inches long thin rectangle pieces. Peel & cut the potato into likewise shape. Wash & drain properly. Heat the oil, fry the vadis in them till done. Take them out. Temper the same oil with kalonji seeds & add the minced garlic, when it's a little brown add the chopped onion & fry a bit. Now add the lau peels & potato pieces. Toss well. Add salt,sugar & spices,mix well. Cover & cook on low flame. If needed keep sprinkling little water from time to time. Add the dal vadis when done. Serve hot with rice.

Note: you can also make this using 2-3 tbsp of posto paste while frying the vegetables or roasted poppy seeds (1 tbsp) while cooking it. If posto is not available then add a tbsp of mustard paste towards the end of cooking. There should always be variety in cooking even if you are cooking the same thing.

Moolor chenchki (dry radish curry)

Submitted by: Mala D

Technically,a chhechki means a veg preparation of tiny/grated pieces of one or more vegetables & even the peels of potato, bottlegourd, pumpkin or potol are used to prepare this homely yet tasty dish.You may not find it on the menu of fancy restaurants, infact  in order to taste it, you need to be invited to a Bong's home & into their hearts, for them to feel comfortable enough to share this everyday meal with you:-)

Ingredients:
Radish: 1 large
Carrot: 1 medium
Dry red chilli: 2nos
Mustard seeds: 1/2tsp
Refined oil: 2-1/2 tbsp
Turmeric powder: 1tsp
Red chilli powder: 1/2tsp
Salt: to taste
Sugar: 1/2tsp
Corriander leaves: a few sprigs
Dal vadis: 5-6

Method:
Wash, scrape & roughly grate the radish. Wash,scrape & finely grate the carrots.
Heat oil & fry the dal vadis well. Take out & soak in warm/hot water. Temper the same oil with mustard seeds & dry red chillies & add the grated radish & carrot. Mix well, add the salt, sugar & spices. Cover it & cook on low flame. Add the vadis & cook till done. You may also crumble them. Add chopped dhania patti & serve hot with rice.


Note: You can also make it without the carrot. Sometimes the radish is not sweet tasting & using carrots, offsets that, it also gives a nice colour.

Illish-Shorshe Bhapa (steamed hilsa in mustard paste)

Submitted by: Mala D

Mention Illish Maach & it will make any true-blue Bong go weak in the knees & if that illish happens to be a bhapa one then make sure you have extra serving ready! It's a truly beloved dish & what's more, it deserves that honour.





Ingredients:
Fresh Hilsa fish: 4-5 large pieces
Mustard paste: 2 tbsp
Yogurt: 2 tbsp
Green chillies: 4-5
Mustard oil: 3-4 tbsp
Turmeric powder: 2 tsp
Red chilli powder: 1 tsp
Salt: to taste

Method:
Wash the fish pieces, apply salt & turmeric & keep aside.
In a wide bowl mix together whisked yoghurt, mustard paste, salt,haldi & red chilli powder. Mix well & add mustard oil. Now add the fish & gently coat it with the masala. The gravy is always makha-makha (just coating the fish & a bit extra), if u want some jhol then add 1-2 tbsp of water. Cover with aluminium foil & let sit for 15-20 minutes.

Put one cup of water in the pressure cooker & put a metal grid with holes in it (comes with the pressure cooker). Now put the covered bowl gently over it. Close the cooker & cook on low-medium flame till one whistle. Don't open immediately. Keep it inside for some time. Serve hot with rice.

Olan (white pumpkin in coconut milk)

Submitted by: Mala D

This famous recipe from Kerala could easily pass off as a Bong dish were it not for the use of coconut oil & curry patta! Chal kumro is also a very popular vegetable among the South Indians, and though most people outside south India would turn up their nose at the mention of coconut oil (maybe childhood memory of greasy hair!), let me tell you that vegan groups are ardently promoting the use of natural, unprocessed coconut oil in all their recipes! In any case; you can always substitute it with the regular refined oil. This recipe evokes Shukto in it's simplicity & flavourfulness.

Ingredients:
White pumpkin: 250 gms
Black-eyed peas(chowli): 100-150 gms
Coconut milk: 200 ml
Coconut oil/refined oil: 2 tbsp
Ginger: 3 inches
Green chillies: 4-5
Curry leaves: 12
Salt: to taste

Method:
Soak the beans overnite & boil them with 1 cup water & little salt in the pressure cooker till one whistle. Drain the water (you may use the water in dal/curry). Peel,wash & coarsely grate the chal kumro.

Slice the ginger in thin, long strips. Slice the green chillies. Heat oil, temper with mustard seeds & add ginger, chillies & curry patta. Toss a while. Then add the grated chal kumro. Fry a bit, add salt, cover & cook till 3/4 done. Now add the drained beans. Mix well. When done, pour the coconut milk & cook on sim for 1-2 minutes. Close flame. Garnish with fried curry leaves & few drops of coconut oil. Serve hot with rice.

Note: coconut milk is commercially available but you can make it at home. Soak 150 gms of grated coconut in hot water for about 10 minutes & then grind in the same water. Pass thru a muslin cloth, pressing hard. It will ooze thick, creamy milk. Discard the coconut.

Chingri Tomator Jhol (Prawn tomato curry)

Posted by: Mala D

This recipe is an example of my Father-inlaw's experimental cooking & how they often turned out delicious! A'grade prawns (golda chingri) are frightfully expensive in India, but paying  in different currencies, we tend to forget that. Understandably, my mom-inlaw was upset:she wanted to make the classic Chingri Bhapa...but none of us regretted dad's experiment, rather we all, including the venerable Guruji here, loved this recipe. Surprisingly it's so simple,having such few ingredients that one would wonder what's all the fuss about! My reply to that is just try this:-))



Ingredients:
Prawns: 450 gms
Tomato: 400 gms
Redchilli powder: 2 tsp
Turmeric powder: 1-1/2 tsp
Salt: to taste
Sugar: 1 tsp
Green chillies: 4-5
Mustard oil: 4-5 tbsp
Fresh cream: 2 tbsp(optional)
Mustard seeds: 1 tsp

Method:
Peel & devein the prawns & wash thoroughly. Apply 1/2 tsp haldi & 1 tsp red chilli powder & a little salt & keep aside.
Chop a few tomatoes into small pieces & puree the rest of them. My father-inlaw, being a bangaal, uses only chopped tomato which gives a somewhat watery jhol,while i coming from a ghoti family, prefer it a bit thick.
Heat oil in a wok/deep pan & toss the prawns in it for about a minute. Quickly take them out.
Temper the same oil with mustard seeds & sliced green chillies. When they crackle, add the chopped tomatoes. Fry till they are a bit soft then add the pureed tomato. Add salt, sugar & the spices. Mix well. When the oil leaves side of the masala, add 2 glass of water. Cover with lid & put on simmer. When the gravy looks almost ready (3-5 minutes), add the prawns. Bring to a boil then lower the flame & cook for about two minutes. Close the heat. You can add fresh cream to jazz up this dish/to soften the spiciness.

Garnish with a swirl of fresh cream. Serve hot with rice.

Aar Maacher Jhol (Aiyer fish curry)

Posted by: Mala D

The purists may look down upon Aar maach as a fish fit only for kids but it has many takers, including my husband & my son. True, it's really easy to feed it to children as it has less bones still adult supervision is always necessary when feeding fish to little children.

Ingredients:
Aar fish: 5-6 pieces,about 750gms
Potato: 2 medium-sized
Tomato: 1 medium
Onion: 1 large
Ginger: 2 inches
Green chillies: 2-3 sliced
Cumin seeds: 1/2 tsp
Bayleaf: 2 nos
Mustard oil: 4-5 tbsp
Salt: to taste
Turmeric powder: 2 tsp
Red chilli powder: 2 tsp
Cumin powder: 1/2 tsp

Method:
Wash fish pieces properly, apply salt & turmeric & keep aside.
Peel & chop potatoes into small cubes. Roughly chop onion & ginger & grind them into a paste. Finely chop tomato.
Heat oil in a deep & wide pan & when it smokes, lower flame & fry the fish pieces well. Take out with a slotted spoon & keep aside. In the same oil fry the potato pieces well & take them out. Now add jeera & bay leaves to the oil & when they splutter, add the onion-ginger paste. Add a little salt & keep mixing & turning from time to time, so they don't stick to the pan. Add tomato & fry well. Now mix in the potato cubes & saute for a while. Add more salt & the spices & keep stirring. Add about 2 glass of water,mix well & now add the fish. Bring to a boil , then lower flame, cover & cook till done. Garnish with chopped corriander leaves.

Note: you can also make this curry without onion using tomato-ginger paste, if you cook the fish the same day as it's bought otherwise always make it with onion & other masala as stated in the recipe.

Posting blog entries

I have listed the steps required to create a blog entry or edit one.

1. Sign In to the blog. You can Sign In with your google account if you have the permission to do so. The Sign In button is on the top right hand corner.

2. Click on NEW POST or Edit Posts depending on what you want to do

3. Select the title and add the text below. To insert a picture, click on the icon next to 'Link'. 

A window will come up. Select the files to insert from your computer, and load it. Then select it and click on Add Selected

4. To edit posts click on Edit next to the post you want to edit, that will take you to a window that looks like step 3 except that it will have all the data from before

5. Preview and publish by clicking on the publish post button at the bottom left. I always preview first and then publish. You can also save as draft if you are not ready to publish

Give it a try, and if you think of making changes to this post, go ahead and make them.

Moong dal narkol diye (split moong lentil with coconut)

Posted by: Mala D

Usually when a Bong mentions dal with coconut, people assume it must be Bengal gram (cholar dal), but moong dal also has a tasty recipe with coconut. This is prepared mostly during religious ceremony as moong is supposed to be very light compared to other protein-heavy lentils. It can also be had on a normal day as preparing it doesn't take long.

Ingredients:
Split moong dal: 100 gms
Grated coconut: 150 gms
Green chillies: 3-4
Dry red chilles: 2 nos
Bayleaf: 2
Cumin seeds: 1 tsp
Clarified butter(desi ghee)/refined oil: 2 tbsp
Turmeric powder: 1 tsp
Salt: to taste
Sugar: 1 tsp
Water

Method:
Wash the moong dal once & pressure cook it with half glass of water, salt & turmeric powder. When done,cool & whisk it well & add 1-1/2 glass of hot water.
Heat oil/ghee in a deep & wide pan & add cumin seeds, bayleaf & dry red chilli. Add the grated coconut & fry on low flame till it slightly changes colour. Add chopped green chillies & pour the dal over it. Mix well & check the salt. Add sugar & bring the dal to a boil. The consistency should be medium. You can also garnish it with lots of raw grated coconut. Serve hot with rice.

Kanthaaler korma (jackfruit in yoghurt gravy)

Posted by: Mala D

Bongs look forward to the summer for mango & jackfruit! Said to be a vegetarian's equivalent of a non-veg dish, it's even eaten as a fruit in it's ripe form! Still peeling & chopping it can be a chore. Either choose a baby/tender kanthaal which has a less thickened skin & more of fleshy part than seeds & other avoidable stuff or pay your green grocer extra to do it for you (mine does it for free but that's because the prices are already inflated!), or oil your hands & your sharpest knife & just do it!

Ingredients:
Jackfruit: 750gms
Potato: 2 medium-sized
Onion: 2 large ones
Ginger: 2 inches
Garlic: 4-5 cloves
Yoghurt: 200 ml full cream( not sour)
Mustard/refined oil: 6 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 2 tsp
Corriander powder: 2 tsp
Salt: to taste
Sugar: a pinch
Whole garam masala:
Green cardamoms: 4-5 nos
Cloves: 4-5
Cinnamon: 3 inch stick
Bayleaf: 2 nos
Peppercorns: 5-6
Cumin seeds: 1/2 tsp
Water: for the gravy

Method:
Peel & chop the jackfruit into 3 inch pieces each. Wash & boil in a saucepan with a little water for 10-15 minutes. Throw out the water (that takes care of the stickiness) & keep the jackfruit aside.
Peel & chop the potatoes in big chunks. Wash & keep aside.
Roughly chop one onion, ginger & garlic & puree them in the mixer.
Finely chop the other onion.
Heat oil in a pressure cooker & fry the potatoes well. Take them out. Fry the jackfruit in batches till light golden & take them out.
Now temper the oil with the whole garam masala & add the chopped onion. Fry a while & then mix in the pureed masala. Keep stirring so it doesn't stick to the surface. Add a little salt, it speeds up the frying. When the paste leaves oil, lower the flame, whisk the yoghurt in a bowl & add all the spices & salt. Mix it well & dilute with a little water. Add to the masala & keep mixing it throughout. When it's done, add the jackfruit & potatoes & continue  frying for about 5-8 minutes. Now add two glass of water. Check the salt & add a pinch of sugar. Put the lid on & increase the flame. Let cook till two whistles. Close heat & let it simmer in the heat of the pressure cooker. Serve hot with rice.

Asparagus with mustard

Posted by: Chitra D


I have had sauted, steamed asparagus and liked it, but it did not have the bengalee zing to it. And as bengalees we like to add mustard and coconut to everything, so that is what I did. Try it for yourself and see!


Ingredients:
Asparagus: 1 lb, 1/2 kg. Cut into 1 cm lengths. Use only the soft stem.
Green Chilli's: 3, slit in the middle
Oil: 1 1/2 tbsp
Mustard oil: 1 tsp
Kala Jeera: 1/2 tsp
Mustard seeds: 2 tbsp made into a paste
Haldi: 1 tsp or less (depends on strength)
Salt: to taste
Grated coconut: 1 1/2 tbsp
Sugar: 1 tsp




Method:
1. Make a paste with the mustard seeds, coconut and 2 green chillies
2. Heat the oil in a skillet, add the kala jeera and green chilli
3. Add the asparagus, haldi and salt
4. Saute it for a minute. Cover and cook for 3 - 4 minutes, should be el dente, don't over cook
5. Add the mustard and coconut paste, sugar and cook it for a minute or two
6. Turn off the flame, stir in the mustard oil


Serve with hot rice.

Mulor Chenchki (Sauted Radish)

Posted by: Chitra D


I love mulo (radish) dishes, mulor daal, mulor chechki, mulor diye maach etc. Mulo is also standard ingredient in all chochoris. Unlike in northern India, raw mulo is not that popular, especially when you are expecting genteel company.


Ingredients:

Mulo: 2 large ones, about 1 kg. Peeled and roughly grated
(Red) Green Chilli: 3, slit in the middle
Dhania patta: half cup, chopped
Oil: 1 1/2 tbsp
Haldi: 1 tsp
Kala jeera: 1 tsp
Salt: to taste
Sugar: 1 tsp


Method:
1. Heat the oil in a skillet, add the kala jeera and green chilli
2. Add the grated mulo, haldi and salt
3. Saute it for 3 - 4 minutes, until the mulo cooks
4. Stir in the sugar
5. Turn off the flame, add the dhania leaves and mix gently


If you have kolai daal vadi (not hing vadi), fry it separately, crumble it and add at the end.


Enjoy with rice

Amer Daal (Dal with green mango)

Posted by: Chitra D


Bengalees, especially bangal's like me love daal, I remember nemontonno's where there will be three four types of daal - titar daal, toker daal, macher matha diye daal etc. This one, with green mango is popular in summer. Unlike today, every season had its own vegetables and fruits, and summer belonged to mangoes.


Ingredients:


Masoor Dal: 1 cup
Fresh green mango: 1
Green Chilli: 3, slit in the biddle
Oil: 1 tbsp
Mustard seeds: 1 tsp
Dried red chilli: 2
Haldi: 1 tsp
Salt: to taste
Sugar: 1 tsp




Method:
1. Peel the mango and cut into long slices, about an inch thick. I don't add the seed, but some people do
2. Pressure cook the daal with two cups of water, 1 whistle
3. Once the daal cools, blend it with a hand daal whisk (Daler Kanta)
4. Steam the mango in a cup of water with a pinch of salt and sugar. I microwave it for a minute and half
5. In a saucepan, heat one tbsp of oil, and add the mustard seeds and sukno lonka (red chilli)
6. As the seeds and chilli starts spluttering, add the daal, mango with its water, haldi, salt and green chillis
7. Boil for 2 - 3 minutes, add sugar and stir. (Make sure the consistency of the daal is not too thick. Add water if needed.)


Enjoy with or without rice.

Kochoor jhol (colacasia curry)

Posted by: Mala D

In Bengali households, I have come across three kinds of kochoos (arvi)- the thick,dirty-skinned ol kochoo, the small ghanthi kochoo (featured here) & the thick ,lognish one(called banda in hindi) which is exellent for making kochoo bata. People usually don't take to this vegetable easily but bongs have many arvi preparations to choose from. This curry always finds favour with people.

Ingredients:
Arvi small: 500 gms
Onion: 1 nos,big-sized,finely chopped
Tomato: 1 medium-sized,chopped
Carrom seeds (ajwain): 1 tsp
Refined oil: 4-5 tbsp
Salt: to taste
Red chilli powder: 2 tsp
Turmeric powder: 1/2 tsp
Corriander powder: 2 heaped tsp
Sugar: a pinch
Water: for the gravy




Method:
Peel the arvis & cut into two. Soak in water with a little salt for some time. Rub & wash them properly in running water. Dry them in a sieve.
Heat oil in a pressure cooker. Fry the arvi in batches till light golden in colour. Take out with a slotted spoon. Temper the same oil with carrom seeds, add chopped onion & fry well till it changes colour. Add tomato & toss awhile. Add all the spices,salt & sugar. Fry till oil floats to the top. Now add fried arvis, mix well & add 1-1/2 glass of water. Close the pressure cooker & put on the whistle. Cook till one whistle. Close the flame. Serve hot with rice.

Carrot cake

Posted by: Mala D


Baking is not indigenous to bengali cuisine but 200+ years of British rule changed many cultural & social ethos.The bhadralok of calcutta took eagerly to the English custom of high tea served along with a delectable spread of assorted cakes & cookies. After the Britishers left, the sizable Anglo-indian community also popularised western classical music & western food traditions through their tutorial classes & small eateries, though it remained a niche segment.
Point is, when you invite a Bong, don't just limit your desserts to roshogolla & sondesh. You can safely serve them cakes & pies. I should know: a lemon tart topped with lots of whipped cream would make me happy anytime:-)

Ingredients:
All-purpose flour: 260gms
Sugar: 150gms dark brown sugar,75gms white sugar(or to taste)
Refined oil: 160 ml
Eggs: 4 nos,medium-sized
Carrots: 3 large-sized ones,abt 350gms
Walnuts: 50-100gms
Baking powder: 2 tsp
Baking soda: 2 tsp
Cinnamon powder: 2-1/2 tsp
Nutmeg powder: 1/2 tsp
Allspice powder: 1/2 tsp
Pure vanilla extract: 2 tsp
Salt: 1/2 tsp

Method: 
Keep eggs, brown sugar & carrots out at room temperature for atleast 2 hours prior to cooking. Wash the carrots thoroughly, scrape them & dry with a paper towel. Now grate them from the large side of the grater. Keep aside. Dry roast the walnuts in a skillet, cool them & then roughly chop them.

Pre-heat the oven at 175 degree celsius (350 F). Grease & flour 2 medium-sized round baking pans.
Arrange the flour, baking powder, baking soda, salt & all the spices in a large bowl. Pass them through a sieve1-2 times for proper mixing of all ingredients. Add the walnuts to this mix.
In a large bowl beat the eggs until frothy(1 minute), gradually add the sugar & beat until the batter is thick & light-coloured(3-4 minutes). Add the oil in a steady stream & then mix in the vanilla extract(1 minute). With a wooden spatula fold in the flour mixture until just well incorporated. Now add the carrots & mix everything properly.
Pour the batter evenly into the two pans & bake for 30-40 minutes or until a toothpick inserted in the middle of the cake, comes out clean. Take out & cool in the pan for about 10 minutes then invert it on the wire rack & cool completely.

Frosting: I like this cake without frosting. After all the whole point of baking at home is to be able to control extra calories! But those who can not do without frosting, here are the ingredients: for cream cheese frosting (keep them at room temp)
Butter: 60 gms unsalted butter
Cream cheese: 8 ounce/230gms
Powdered/icing sugar: 230 gms
1tsp pure vanilla extract
1 tsp finely grated lemon zest

Method: in a medium bowl, combine butter, cream cheese, sugar& vanilla. Beat until the mixture is smooth & creamy. Add the lemon zest. This batter makes two cakes thus you can make a four-tiered frosted cake. Remove the tops from both the cakes & divide into two rounds each. Apply frosting on each slice & top them over one another. Now frost the entire cake. You may also cover the sides with grated nuts &  decorate the top with marzipan carrots & leaves.

Aloo potoler torkari (Parval and potato curry)

Posted by: Mala D

To the Bongs, if the Hilsa is the queen of fish then potol is perhaps the king of vegetables, with jackfruit & cauliflower coming a close second. Bengalis love parval so much they even have it as a sweet!


Ingredients:
Parval: 250 gms
Potato: 1 medium-sized
Mustard oil/refined oil: 4 tbsp
Grated coconut: 75 gms
Poppy seeds: 2 tbsp
Green chillies: 5-6
Turmeric powder: 1 tsp
Salt: to taste
Mustard seeds: 1/4 tsp
Nigella seeds: 1/4 tsp


Method:
Peel & cut the potato into small pieces. Peel the parval leaving one strip intact after each peel (just like you peel cucumber for salad). The peel can be stored & used later for chechki. Wash & drain them properly.
Dry roast the poppy seeds & then make a smooth paste with grated coconut & green chillies. Keep aside.
Heat the oil, drop mustard & nigella seeds. When they splutter add the aloo & parval & fry them well. After a while, add the paste & fry it, turning it softly so you don't break the vegetables. Add salt & turmeric & mix well. Ensure that the masala doesn't stick to the pan. Add a little water (2 tbsp), cover & cook on low flame. When done, pour 1 tsp raw mustard oil over it & keep it covered. Serve hot with rice.

Note: in the UAE poppy seeds (posto) is banned as a narcotic substance. Therefore, instead of posto, people add 1 tbsp of mustard paste towards the end of cooking:((

Illish Maach aar kaanch kaular jhol (hilsa fish with green bananas)

Posted by: Mala D

As a rule of thumb, vegetables are added to fish dishes when the fish is a small-sized one because large, oily fishes don't require veggi sidekicks! Vegetables such as brinjal, broad/flat beans, cauliflower & raw bananas increase the volume of the dish & also enhance it's visual appeal.

This jhol is a Bangaal (bongs from east Bengal) version,which,despite minimal spices & almost watery broth, scores high on taste because of it's insistence on using absolutely fresh ingredients (read that as fresh catch of fish!).


Ingredients:
Illish(hilsa fish): 500 gms, about 5-6 pieces
Raw banana: 3 nos, medium-sized
Mustard oil: 4 tbsp
Green chillies: 3-4
Nigella(kalonji): 1/2 tsp
Turmeric powder: 1-1/2 tsp
Red chilli powder: 1-1/2 tsp
Cumin powder: 1 tsp
Salt: to taste
Wheat flour: 2 tsp


Method:
Wash the fish thoroughly (only once, or hilsa will lose it's flavour). Apply 1/2 tsp turmeric & some salt & marinate for about 15 minutes.
Peel & cut the bananas into two inch pieces,apply wheat flour on them & rub vigorously. This removes their sticky feel & also doesn't let them turn black. Wash them properly after some time. Keep aside.
Heat oil in a thick bottomed pan, let it smoke, then lower the flame & fry the fish pieces till lightly done. Remove.
Temper the same oil with nigella seeds & sliced green chillies & add the banana pieces. Toss them for some time. Mix all the spices with a little water & add to the pan. Stir & fry it till well mixed. Now add about 2 glass of water & bring to a boil. When the banana is half-done, add the fish. Cover & cook for another 5 minutes. Close the flame. Serve hot with rice.

Sheem Paturi (broad beans in mustard paste)

Posted by: Mala D

Bengalis just love mustard, be it mustard oil or mustard seed's paste. Some times I wonder why is it that mustard is mainly grown in Punjab & UP, but (barring sarson da saag), is consumed mainly in the north-east!
This simple dish of greens gets it's oomph from the mustard paste:-)

Ingredients:
Sem(Pappdi/broad beans): 250 gms
Mustard seeds: 2 tsp
Green chillies: 4-5
Refined oil: 1 tbsp
Nigella: 1/2 tsp
Salt: to taste
Sugar: 1/4 tsp

Method:
Wash & soak the mustard seeds in water for about 1 hour.
String the beans & cut into two pieces each. Wash, drain & keep aside.
Make a smooth paste of mustard with chopped green chillies,1/4 tsp of salt & 4-5 tbsp of water.
Heat oil in a pan & temper with nigella seeds(kalonji). Add the beans & toss awhile. Add salt & turmeric, mix well,cover & cook till 3/4 done. Add sugar. Toss & then add the mustard paste. The beans should retain their bite ie al dente. The gravy should coat the beans & be a little runny. Serve hot with rice.

Chhanaar Dalna (cottage cheese curry)

Posted By: Mala D

This is a very simple paneer preparation,yet it's very popular in Bengali households & is loved by young & old alike. Dalna refers to a thicker & spicier version of the usual gravy.

Ingredients:
Cottage Cheese: 250 gms
Potato: 1 medium-sized
Tomato: 1 large
Ginger: 2 inches
Bayleaf: 2 nos
Cumin seeds: 1/2 tsp
Refined oil: 4-5 tbsp
Red chilli powder: 1-1/2 tsp
Salt: to taste
Sugar: 1/4 tsp.
Turmeric powder: 1 tsp
Cumin powder: 1 tsp
Garam masala powder: 1/2 tsp
Corriander leaves: a few sprigs

Method:
Cut the paneer & potato pieces identically into 2 inch size. Wash the potato & drain well. Keep aside.
Heat the oil in a medium-sized wok, fry the paneer pieces lightly in batches. Take them out & immerse them into a bowl filled with hot water. Add 1/2 tsp of turmeric to it, this will give the paneer a nice golden colour & the hot water will also keep them soft.
Fry the potato in batches in the same oil till golden(this reduces cooking time, while you get on with the other steps of this recipe).
Wash & roughly chop the ginger & tomato & puree them in a blender.
Now add bay leaves & cumin seeds to the same oil & when they crackle, add the tomato puree mixture. Add some salt & keep on frying. Dissolve the spice powder in a little water & add to the masala & keep frying till oil leaves the side. Now mix in the fried potato & coat them well. Add 2 cups of water,cover & cook on low flame for abt 5 minutes. Check the seasoning. Add paneer & cook for another 5-6 minutes. Add garam masala & chopped corriander & close the flame. Serve with hot rice/chapati.

Tips: if you are making paneer at home,while curdling the milk, add a few strands of saffron. This will give a unique colour & flavour to the cheese.

Chena Poda Pitha (Baked Cheese Cake)

Chena poda pitha, is a very popular dessert from Orissa. You will find it served in puja's, at dinner, for snacks or whenever you have some craving for sweets. The original was made from Chana, or curdled milk, but nowadays Ricotta cheese is the fasted way to make it.


Posted by: Deepa D

Ingredients:
Ricotta cheese: 1 lb -1 tub
Sugar: 1/2 of the tub
Butter: 1/4 cup of butter
Fine Sooji: 1 tablespoon

Procedure:
Mix the above in a mixing bowl and beat well with a beater or by hand
Preheat the oven to 300 degrees fahrenheit
Place the mixture in a buttered nonstick pan
Bake for 3 -3 1/2 hrs until the top turns brown. Keep checking to ensure it does not get burnt.
Remove and let it cool.
Cut into pieces of desired size.

Bon appetit!

Rui Machher Kalia

Posted by: Pratima D


Rui Machher kalia is a very popular bengali dish. Rohu/Rui is a big fish and has fewer bones, so it is easy to handle for kids and occasional fish eaters. If you don't have Rui, you can use grass carp/big head carp steaks. We have also made this with halibut or cod steaks.


You can have the fish, just fried with hot rice and dal, if you do, fry the fish a bit a longer to make the outside crispier.


Ingredients:
Rui/Rohu Fish: 1 kg from a big steak, cut into pieces about 1 inch thick
Onion: 1 medium

Tomato: 1 medium

Ginger: 2 inches
Garlic: 3 cloves
Dhania powder: 1 1/2 tsp
Jeera powder: 1 tsp
Chilli powder: 1 - 2 tsp
Haldi powder: 1/2 tsp
Garam Masala ground: elaichi (4), cloves (4), cinnamon (2 in) crushed in a mortar/pestle

Jeera whole: 1/4 tsp for tempering

Bay leaf: 1

Oil: 3 tbsp for just the curry


Method:

1. Wash the fish in cold water and baste it with salt (1 tsp) and haldi (1 tsp).  Keep aside for 5 minutes.

2. Make a paste of the ginger, garlic, tomato, and half of the onion.
3. Chop the other half of onion finely.
4. Fry the fish pieces until the surface is brown. Keep aside.
4. Heat 3 tbsp of oil in a saucepan, add the bay leaf and whole jeera and wait for it to splutter. You can also add some gol morich and whole cloves at this time.
5. Add the cut onions and fry lightly till it is translucent.
6. Mix the jeera, dhania, haldi,  and chili powders with the ginger, garlic paste prepared earlier. Add this paste to the frying pan slowly and fry until the oil separates.
7. Add 3 to 4 cups of water,  depending on how thick you want the gravy.
8. Add salt to taste. Let the gravy come to a boil.
9. Now add the fish pieces one by one and let the whole thing boil for 5 to 10 minutes.
10. Add the garam masala, cover it and remove from flame


Enjoy with hot rice.