The Bengali cuisine

Its been a while I have posted anything, and what is better than to start again with some food by your side. Since being a bengali, I have been getting a little nostalgic now that Durga puja is around (Oh! I so miss the smell of Shiuli flowers). Here I am, posting the recipes of the dishes I made the other day to commence the start of Durga pujo (throw in some dhaaks and shiuli in here!)

Copyright © DeekshaSarkar

Clockwise: Doi Begun (Yogurt aubergine); Chingri Paturi (Prawns cooked in banana leaf); Pineapple Chutney 

Doi Begun recipe:

INGREDIENTS:

• Aubergine (round ones, thin slices)
• Yougurt
• Chilies (as per your requirements)
• Ginger (paste)
• Salt (for taste)
• Cumin powder
• Turmeric powder
• Coriander powder
• Oil
• Fresh coriander leaves

METHOD:

Cut the aubergine (one) into thin slices and marinate it with turmeric and salt and keep it aside. In a deep bottom dish, heat the oil, fry the aubergines. In the same oil left in the vessel, add the ginger paste. Put 2 teaspoon of cumin powder, 2 teaspoon of coriander powder, 1 teaspoon of turmeric powder. When the spices are mixed, add beaten yogurt (500gms) to the spices. Adjust the salt. Cover it and let it cook in low flame. After its been cooked, add the fried aubergines and fresh coriander leaves. Ready to savour.

Chingri paturi recipe:

INGREDIENTS:

• Small prawns (cleaned and washed)
• Coconut (grated)
• Green chilies
• Mustard paste
• Turmeric powder
• Salt (for taste)
• Banana leaves
• Mustard Oil (compulsory)

METHOD:

Blend coconut, mustard paste, green chilies (2 nos.), turmeric powder (1 teaspoon) together. Note that 3 parts of coconut and 1 part of mustard paste should be mixed. Also add little water so that there is consistency and it doesn’t dilute. The mixture should be dry and textured. Add this mixture to the prawns with 2 tablespoon of mustard oil. Marinate the prawns and keep it for 20 minutes. Take a microwave dish, brush some mustard oil on the glossy side of the leaf and place it in the dish. Put the marinated prawns with the mixture in the dish. Add chilies. Close the banana leaf and microwave it for 10 minutes, full power. Serve hot.

Pineapple chutney recipe:

INGREDIENTS:

• Pineapple
• Sugar
• Dry red chilies
• Cumin seeds
• Salt (for taste)
• Oil

METHOD:

Take a deep vessel, heat the oil and add dry red chilies (2 nos.) and cumin seeds. Add a pinch of salt. Take half the pineapple and blend it in the juicer and add it to the vessel. Let it boil. Add sugar (5 tablespoons or as per your sweet tooth). Chop the other half of the pineapple into thin pieces and add it. Let everything boil. Serve hot or cold, whichever way you like!