Tips for Frying with Spanish Olive Oil

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Coconut Sondesh - Narkoler Sondesh

This is a popular variant of the more common narkoler naroo. Instead of coconut and sugar or coconut and gur, this uses coconut, khoya and condensed milk. It is very easy to make for pujas or for party dessert.

Ingredients:

- Condensed Milk - 1 can

- Shredded coconut - small bag

- Khoya - 1/4th of the bar. Substitute - 1 cup powder milk

- Ghee - 2 tablespoons

- Elaichi powder - 4 to 6 ground small elaichi

Method:

1. Heat the ghee in a small skillet

2. Add condensed milk and cook until it becomes soft - medium flame, low heat

3. Add crumbled khoya,  cook for 2 minutes.

4. Add the coconut, and elaichi powder and keep stirring until the consistency is such that it sticks to the laddle

5. Remove from flame and let it cool for 10 mins

6. Shape it into balls or form it using Sondesh moulds

7. Garnish with crushed pistachio

Posted by: Chitra

Aloo Dum - Spicy potato curry

Aloo Dum with Loochi (Poori) is a favorite breakfast in bengal. This was especially popular for Sunday breakfast in the days when people did not worry about cholesterol and carbs, or heartburn. The hot weather and the daily walking kept you good shape. Don't deprive yourself of this delicacy, have in moderation. The loochi can be substituted by hinger kochuri or dalpuri, korai shutir kochuri (peas puri).

Ingredients:

- Small round potatoes (1 inch in diameter)  - 20 pieces

- 1 large onion, finely chopped

- Garlic - 10 cloves

- Ginger - 1/2 inch

- Green chilli - 4 thai chillies

- 2 large tomatoes 

- Coriander leaves

- Haldi - 1 teaspoon

- Dhania powder - 1 teaspoon

- Jeera powder - 1 teaspoon

- Red Chili powder - 1 teaspoon

- Salt to taste

Method:

1. Boil and skin the potatoes, cut into halves. Add a little salt.

2. Make a paste of the ginger, garlic, chilli and tomato.

3. In a skillet, heat two tablespoons of oil, shallow fry the potatoes and keep aside.

4. Add 2 tablespoons of oil into the skillet and fry the onions until translucent.

5. Add the paste and the dry masala and fry until the oil separates

6. Add the potatoes and coat with the masala. Add salt to taste

7. Add two cups of water and bring it to boil. Let it the gravy thicken.

8. Turn the heat off and add the coriander/dhania on top. Some people add one teaspoon of ghee on top.

9. Serve fresh if possible with hot poori/kachodi/kachuri

Posted by: Chitra

Mishti Doi - Sweet Yogurt bengali style

Mishti doi stands next to Rosogolla and Sondesh in the bengali dessert line up. It is served at weddings and parties and is loved by all bengalees. This is again something you don't easily find outside India, hence the need to make it yourself if you want to have it. Don't get scared by the ingredients, have in small portions when no one is looking.

Ingredients: for 20 people

- 1 can (12 ounce) evaporated whole milk
- 1 can (14 ounce) sweetened condensed milk
- 11/4 can of whole milk yogurt. Pour into evaporated milk can for measure. 1 full can and then little less than half
- 2 tablespoons of brown sugar

Method:

1. Preheat the oven to 300 degrees fahrenheit
2. In a bowl add all the ingredients. Don't use the whole can of condensed milk, I use about 3/4th can
3. Whip the mixture by hand or power whisk
4. Pour the mixture in a corningware (or glass) square bowl,  about 6 inches square and 4 inches deep
5. Bake in the oven for 30 mins and turn the oven off. Leave the bowl in the oven for 2 hours.
6. Take out of the oven, let it cool for 30 minutes.
7. Chill it in the refrigerator until you are ready to serve

Posted by: Chitra

Tuna chop - Macher (fish) chop

Fish chop is a delicacy in Bengal, served as a snack or appetizer. This recipe is a simple adaptation of the original using canned Tuna, and has been tried and tested by people like us who don't have the time but want to have fish chop anyway.

Ingredients: (for 40 pieces)

- Tuna (solid white albacore tuna in water) - 6 cans, 5 ounce each
- onion - 1 large finely chopped
- Garlic ginger paste - 2 table spoons
- Chilli - 6/7 finely chopped
- Mint and Coriander leaves - 1 cup fine;y chopped
- Boiled potato - 3 large russet - mashed
- Lemon - 4 table spoons

- Dhania powder - 2 teaspoons
- Jeera - 1 teaspoon
- Chili powder - 1 to 2 teaspoon
- kala mirch - 1/2 teaspoon
- Garam masala - 1.5 teaspoon
- Anar Dana/Amchoor powder - 1 teaspoon

- Egg
- bread crumbs

Method:
1. Drain the water out of the tuna, then rinse it to get the smell off. Squeeze the water out.
2. In a skillet heat 3 tablespoons of oil, and fry the chopped onions until translucent
3. Add the ginger garlic paste and fry
4. Add the dry masala, salt to taste and half the mint, coriander leaves and fry lightly
5. Add the drained tuna and cook it until it is cooked - about 4 minutes
6. Let it cool to room temperature
7. Add the mashed potatoes, egg, the mint and coriander, lemon juice, 3 table spoons of bread crumbs. Mix thoroughly. Add salt to taste. You can add more green chilli or garam masala to make it spicier.
8. Make 2 inch wide patties and keep aside
9. In a skillet, heat two tablespoons of oil and shallow fry the patties. Turn to cook both sides. Use very little oil otherwise the patties may break.

Serve with coriander chutney or maggi sauce, with chopped onions.

Posted by: Chitra