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!

Mangshor Jhol (Mutton Gravy – Bengali Style)

Every Bengali household have very special Sundays because Sundays are pampered by this sumptuous Mangshor Jhol or Mutton gravy if we translate it. I know yesterday was not a Sunday but never the less it was special. Hence to celebrate, the Mangshor Jhol.

Note: As mutton takes more time to cook, overnight marination is suggested but myself being super impatient, I keep it marinated for an hour or two (More time, more amazing your mutton will taste, just don’t exceed the ‘overnight’ limit, because after that I don’t guarantee).

INGREDIENTS:

• Mutton (Duh uh!) – suit yourself! (I took 500 gms)
• Jeera powder (cumin powder – 1 teaspoon)
• Dhaniya powder (Coriander seeds powder – 1 teaspoon)
• Red Chilli Powder (1 teaspoon)
• Turmeric Powder (1 teaspoon)
• Garam Masala (1 teaspoon)
• Yogurt (2 tablespoon)
• Salt (as per taste)
• Sugar (one fourth of a teaspoon)
• Cinnamon Stick (1 no.)
• Oil (Mustard is preferred, but I had sunflower oil)
• Butter or Ghee – OPTIONAL
• Dried Red Chilies Whole (1 nos.) – OPTIONAL
• Sliced Tomato (1 big no.)
• Thin Sliced Onion (3 small nos.)
• Green Chilies (as per your needs)
• Chopped Fresh Coriander Leaves
• Half Cut Potato (2 no.)
• Chopped Garlic (5-6 cloves)
• Whole Garlic (2 nos.) – OPTIONAL
• Chopped Ginger
• Water (1-1.5 cup)

METHOD:

Marinate the Mutton with Yogurt, Coriander Powder, Cumin Powder, Red Chili Powder, Turmeric Powder and keep it overnight. Take the round bottom vessel, add Oil and Butter or Ghee, put Cinnamon Stick, Dried Red Chili and Sugar, then put Chopped Garlic, Ginger and Onions and saute for a while. Adjust the salt. Add the tomatoes and Green Chilies. When the oil separates, add the marinated Mutton. Cook for a while till the mutton appears to be cooked, but HAAH! Mutton is just fooling you my friend! Mutton takes time and pressure to cook (Reminds me of diamonds! weird eh?). Till then, take the pressure cooker, put the Potatoes, Whole Garlic, a little butter, and the pseudo cooked Mutton. Add water. Keep it on high flame and let the Pressure Cooker whistle. I have a very ancient pressure cooker, so please don’t ask me about the whistles, I think 4-5 should do. Open the lid, add Coriander Leaves and Garam Masala and keep it on the flame. Before it starts whistling, turn off the flame. Do not open the lid, let the pressure go away naturally. Open. Smell. Serve. 🙂

Tastes best with plain rice.

Mangshor Jhol and Rice with a HUGE coriander Leaf!

Thanks Enid (and no she is not a Blyton! 😛 )for taking this photo.

Yes my phone is screwed meanwhile and am currently on a very basic mobile phone. 

Dim Chochori (Omelette Gravy)

Being a Bengali, you just cannot avoid the ‘chochoris‘. Those who do not understand this, well its a dish of West Bengal, India, made of vegetables (all sorts) or fish or anything we bengalis can get hold of. Today, it was just the poor eggs’ turn who were left all alone in the fridge. Though I don’t reckon any dish by this name, but I find this word ‘chochori’ quite amusing, hence the name. We could have survived calling it just ‘Omelette Gravy’ as well.

Again, not much fuss. Easy to remember, and even if you don’t, you can always experiment (that might give us another recipe) 😛 Honestly, I like omelettes more than boiled eggs, I guess you must have figured that out already!

So, let the eggs roll here, shall we?

INGREDIENTS:

• Eggs (as many your hen lays, but I took just 4)
• Jeera powder (cumin powder – 1 teaspoons)
• Dhaniya powder (Coriander seeds powder – 1 teaspoons)
• Black Pepper Powder (as per taste)
• Red Chilli Powder (1 teaspoon)
• Turmeric Powder (1 teaspoon)
• Salt (as per taste)
• Sunflower Oil
• Dried Red Chilies Whole (2 nos.)
• Mustard Seeds (a pinch)
• Tomato Puree (1 tablespoon)
• Sliced Onion (2 small nos.)
• Sliced Tomato (1 small no.)
• Green Chilies (as per your needs)
• Chopped Fresh Coriander Leaves
• Sliced Potato (1 no.)
• Chopped Garlic (5-6 cloves)
• Water (1 cup)

METHOD:

Make Omelettes (just eggs and salt) and keep it aside. Lots of it. Slice it. Broad slices or any way you want them sliced. No rules. Take a deep dish or Kadai, put some Oil. Heat it. Add Red Whole Chilies, Mustard Seeds and when they crackle, add the Onions and Garlic. Add the Potatoes and Green Chilies as well. Add salt (it accelerates the cooking of the veggies), Jeera Powder, Turmeric Powder, Coriander Powder, Red Chili Powder and mix well. Low flame. When the Potatoes cook half way, add the Tomatoes and the Tomato Puree. Mix. Add Water. Cover and cook it till the potatoes are cooked (You can skip the cooking of potatoes by adding already boiled potatoes after the tomato step). When its cooked, add the Omelettes and Fresh Coriander Leaves, Mix it well and keep it for a minute or two on low flame, and TADAAAAH! you are ready to serve garma-garam! 

Tastes best with Roomali Roti or Naan (Indian Breads).

TIP: If you add a little milk to the egg while mixing, the omelettes will be fluffy.

Tempting much? 😉