| MALAI PRAWN CURRY |
| Ingredients |
|
Recipe |
Prawns 1/2 kg
Tomato 1 small chopped
Onions 2 chopped
Chilli powder 1 tsp
Turmeric Powder 1 tsp
Gram masala 1 tsp
Sugar 1/2 tsp
Garlic 3 flakes
Ginger 1/2" piece
Coconut milk of 1 coconut
Ghee 1 tbsp
Oil 1 tbsp
|
|
Remove the shells and wash the prawns. Grate coconut and immerse in hot water. Grind well and strain. Keep the
coconut milk aside. Make a paste of ginger and garlic. Heat oil in a pressure cooker. Add onions, ginger-garlic
paste, chilli powder, turmeric powder and prawns. Fry for 3-5 minutes. Add chopped tomato, coconut milk,
garam masala, sugar and salt. Close lid and bring to 1 whistle. Reduce to a medium for 3-4 minutes. Open cooker
immediately by releasing steam. Serve hot.
|
 |
| FISH IN MUSTARD OIL |
| Ingredients |
|
Recipe |
Fish 1/2 kg sliced
Potatoes 3 sliced
Onion 2 sliced
Green chillis 2 sliced
Turmeric powder 1 tsp
Mustard oil 2-3 tbsp
Salt to taste
Coriander leaves chopped for garnishing
|
|
Mix the fish with onions, potatoes, green chillis, salt and turmeric powder. Heat the mustard oil and cool.
Add this to a pan and add fish and vegetables. Cook on low heat. Cook while turning gently till the fish is
cooked and browned. Garnish with chopped coriander. Serve hot.
|
|
| LUCHI |
| Ingredients |
|
Recipe |
Refined flour 2 cups
Ghee 1 tbsp
Salt 1 tsp
Water 1 cup approximately
Oil, to deep fry
|
|
Powder Sieve flour, add salt. Mix ghee and make a soft dough with water. Cover with moist cloth and keep for
half hour. Divide into 20 equal parts. Roll small Pooris about 3" diameter. Heat oil and fry Luchis to a soft
cream colour. Serve hot with sweet Channa Dal.
|
|
| BENGALI DAL |
| Ingredients |
|
Recipe |
Bengal gram - Channa Dal 2 cups
Turmeric powder 1 tsp
Water 3 1/2 cups
Cumin seed 1 tsp
Red chilli whole 4
Bay leaves 3
Cinnamon 1" piece
Cardamom 4
Ginger 1" piece chopped
Green chilli 6 slit
Jaggery 2 tbsp powdered
Salt 2 1/2 tsp
Mustard 5 tsp
|
|
Heat oil in a pressure cooker. Add red chillis, Bay leaves, Cloves, Cinnamon, Cardamoms, Cumin seeds. Stir
for 1/2 minute. Add all the other ingredients, stir and fry for two minutes. Add water. Close the lid and wait
for one whistle. Lower the heat for two minutes. When the cooker is cool open and add 1 tbsp ghee. Serve hot.
|
|
| MOCHA GHANTO |
| Ingredients |
|
Recipe |
Banana flower 1 whole
Wheat flour 1tsp
Red chilli 3 whole
Onion seeds (Kalonji) 1/4 tsp
Cumin powder 1 tsp
Chilli powder 1tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Fresh coconut 1/2
Oil 2 tbsp
Ghee 2 tsp
Water 1 1/2 cups
Salt to taste
|
|
Clean the flower well. First remove the outer leaves. Then from each flowerette remove the hard stamen and
hard covering at the base. Cut the flowers finely. Grate coconut. Boil in a pressure cooker with 1 cup of water,
when cooked remove water. Heat oil in a pan. Add whole Red chilli, Onion seeds, Cumin seeds, Turmeric powder and
Chilli powder. Fry lightly. Add Banana flower and grated Coconut. Mix well and add salt. Add 1/2 cup hot water and
cook for 3 to 4 minutes. Add 1 tsp Wheat flour, pure Ghee and Garam masala. Mix well and serve hot.
|
|
Sweet Thrills
Bengal is famous for its magnificent milk sweets. Mostly made from Paneer. By the evening all the men are carrying
home earthen pots with some of these mouth watering delicacies.
