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Meat in Rich Onion Sauce

Here is another Indian dish that seems pretty easy. It's called
Shidumpukth Gosht or Do Piaza if you speak colloquial Bengali. It
all boils down to meat in tons o' onions. Serves 4 and takes two
hours to cook (you can do your laundry while the meat cooks).

Ingredients:

2 1/2 lb onions 1 clove garlic, crushed
1 lb tender boneless meat 2 bay leaves
4 tbs oil salt to taste
salt to taste 2 tbs lemon juice
2 tbs ground coriander 2 tbs chopped coriander leaves
1 tbs chili powder

Directions:

Finely chop 2 lb of the onions. Cut the meat into 1 1/2" cubes and
rinse it, then drain and dry it on absorbent kitchen paper. Grease a
heavy based saucepan with a little of the oil. Layer the onions and
meat alternately in the saucepan, reserving enough onion for the top
layer. Sprinkle the salt, ground coriander and chili powder on top
of the final layer of meat before topping with the reserved onions.

Cover with a tight fitting lid and cook over very gentle heat for 1
1/2 to two hours until the onions are reduced to a pulp and the meat
is tender. There is no need to add any water to this dish as the
onions produce enough moisture. Remove the meat from the sauce and
reserve both.

Finely chop the remaining onions. Heat the remaining oil, add the
onions, garlic, bay leaves, and salt. Stir fry until the onions
turn a rich golden brown in color, then add the cooked meat and cook
and stir until the meat browns. Pour in the reserved sauce and
lemon juice, and stir fry for a further two minutes. Sprinkle with
freshly chopped coriander leaves before serving. Give it a whirl
and see what happens. It's MUCH easier than it looks. Trust me!

Maachher Jhal Bengali Fish Recipe

This is one of many fish recipes prepared in Bengal (India) where fish
is a staple. This is a simple one which I tried out of memory after
coming to the US and it came out pretty close to the original.

Ingredients :

1 lb fish (preferably freshwater like carp or catfish with
skin and bones cut into steaks 3/4'' thick)
1 cup mustard oil (this can be purchased at any Indian store)
1-1.5 tbsp mustard paste
2 tbsps turmeric
5-6 hot peppers
Juice of 1 lemon
Salt to taste

Method:

Smear fish pieces with 1 tbsp turmeric and salt and set aside for a
few minutes. Heat mustard oil in a deep pan and fry fish lightly until
golden yellow on both sides. Dissolve mustard paste , remaining
turmeric and salt in 1.5 cups hot water. Slice hot peppers lengthwise
and add to the mustard sauce. Add a few drops of mustard oil to the
sauce. Bring sauce to boil in a saucepan and add fish to it. Simmer
until fish is tender and sauce has thickened slightly. Remove from
heat, allow to cool , sprinkle lemon juice and serve with white rice.

Note 1: The mustard oil is quite essential as this is what gives the
dish the tang. Also , it should be of good quality .

Note 2: The mustard paste is best prepared fresh by crushing 4-5 tbsps
mustard seed with water but prepared mustard can be substituted.

Coconut Shrimp

SHRIMP WITH COCONUT MILK AND CASHEW RICE

1 clove garlic, minced
1 teaspoon minced ginger root
1/2 pound shelled and deveined medium shrimp
1 tablespoon oil
1 cup coconut milk
1/4 teaspoon ground turmeric
1/2 teaspoon crushed hot red, pepper
Salt
Freshly ground white pepper
1 heaping tablespoon minced cilantro
Cashew Rice (recipe follows)

Saute garlic, ginger root and shrimp in oil in large skillet until
shrimp turns pink, about 2 minutes.

Add coconut milk, turmeric and crushed red pepper. Cook over
medium-low heat 2 to 5 minutes, or until shrimp are cooked and liquid
is hot. Season to taste with salt and white pepper. Sprinkle with
cilantro and serve over Cashew Rice. Makes 2 servings.

Note: Do not use sweetened coconut milk designed for cocktails.
Regular coconut milk is available canned in Asian and Hispanic food
stores.

Cashew Rice

1 tablespoon butter or margarine
1/2 cup converted rice
1 cup chicken broth
1/4 cup sliced green onions
2 tablespoons chopped cashews
Salt
Freshly ground white pepper

Melt butter in medium pan. Add rice and saute 1 to 2 minutes over
medium heat until grains are glossy. Add chicken broth and bring to
boil. Reduce heat to low. Cover and simmer until rice is tender, 18 to
20 minutes. Stir in green onions and cashews. Season to taste with
salt and white pepper. Makes 2 servings.

Shrimps with Mustard

2 tablespoons ground mustard seed,
1 teaspoon ground turmeric
1/4 cup mustard oil or any cooking oil
1 large onion, ground
1 1/2 pounds shrimps,. peeled and cleaned
1 tablespoon minced hot green chili peppers
1 teaspoon salt

Make a paste of the mustard seed and turmeric with a little water. Add
all other ingredients, cover and cook at the gentlest simmer until
shrimps are full pink, 5-10 minutes, depending on size of
shrimps. Makes 4 servings.

Bengali Bhat Payasa (Rich Rice Pudding)
From The Art of Indian Vegetarian Cooking by Yamuna Devi.

Serves 4 to 6

2 Tbs. ghee or unsalted butter
1/4 cup basmati or other long-grain white rice, washed, drained,
and air-dried
1/2 of a cassia or bay leaf (optional)
8 cups whole milk,
or a mixture of 6 cups milk and 2 cups half-and-half
1/2 cup sugar or rock candy, pulverized
1/4 cup currants
1/2 tsp ground cardamom
Enough pure camphor powder to cover the head of a straight pin
(optional)*
1 Tbs. toasted charoli or pine nuts for garnishing**

Heat the ghee or butter in a heavy-bottomed nonstick 5 quart/liter pan
over moderate heat. Add the rice and stir-fry until it darkens one or
two shades, then add the cassia or bay leaf and milk or
milk-half-and-half mixture. Raise the heat to high and, stirring
constantly, bring it to a frothing boil. (This will take about 15
minutes). Reduce the heat slightly and let the milk boil, stirring
slightly, until it is reduced to about half of its original volume.

Add the sweetener, currants, and cardamom, and reduce the heat to
moderately low. Simmer, stirring attentively to avoid scorching,
until the liquid is reduced to a fourth of its original volume. It
will become thick and creamy. Stir in the optional camphor and cool
to room temperature. The pudding will continue to thicken as it
cools. If you prefer it chilled, refrigerate for at least 3 hours.
Serve garnished with toasted charoli or pine nuts.

*Camphor: pure edible camphor (kacha karpoor) is a crystalline
compound that looks like coarse salt. It is from steam distillation
of the aromatic leaves and wood of the evergreen tree _Cinnamomum
camphora_ that grows in India and China. Extremely difficult to
obtain in the U.S. It is *not* inedible synthetic camphor.

**Charoli seed: nut-like seeds from the tree _Buchanania lazan_ .
Available at Indian or Middle Eastern grocery stores.

Potatoes With Black Pepper (Bengali aloo)

We take black pepper so much for granted, sprinkling tiny amounts on
most foods without much thought. Apart from its taste, black pepper
has a very enticing perfume and a delicate tartness as well. These
properties are drawn out when the spice is used in generous amounts-as
in the French steak au poivre or in these very Bengali potatoes. The
dish is simplicity itself to make and may be eaten with European foods
as well as Indian. You could also stick toothpicks into the potato
pieces and serve them with drinks.

Serves 4
5 medium potatoes
4 tbls veg. oil
3/4 tsp salt
1-1 1/2 tsp freshly ground black pepper (a slightly coarse grind is best)
2 tbls very finely chopped fresh coriander or parsley, optional

Boil unpeeled potatoes and allow to cool completely. (Refrigerated day
old boiled potatoes work very well for this dish.) Peel potatoes and
cut into 3/4 inch dice. Heat oil in a frying pan over medium
flame. When hot put in potatoes and stir around for a minute. Sprinkle
in salt and mix gently. Cover and cook over medium-low flame for about
5 minutes, stirring occasionally. Now add black pepper and mix
gently. Cook, uncovered, for another few minutes over a medium flame,
stirring now and then and allowing them to brown slightly. Sprinkle
in fresh coriander. Mix and serve hot.
(from Madhur Jaffrey's Indian Cooking)

Pumpkin blossoms dipped in batter and deep fried

Grind some purple mustard in a coffee grinder. Make a thick slurry
with water. Add some fresh, finely minced hot pepper, preferably
cayenne or Thai. Perhaps a pinch or two of salt. Use this slurry as a
stuffing for the pumpkin flowers, spreading it on as you might use jam
or jelly on bread. More than a shmear, perhaps a serious shmear. Fold
the end over so as to keep the stuffing intact.

Then dip the flowers in batter, and fry. You can deep fry this, or you
can pan fry it in a more modest amount of oil.

Eat. Be prepared to have the back of your head fly off.

If you like, serve as a semi-major side dish, with rice and a simple
dal.

The pepper is for flavour, not for heat. Properly done, this is plenty
hot on its own.

Bengali mango lassi

How about the classic Indian beverage called Lassi? I believe this is
the original from which all smoothies spring. Lassi comes in two
distinct varieties...sweet and salty. The salty version is really a
foreign taste for the western palate.

The basic recipe for a sweet lassi includes drops of rose essence
instead of fruit, but our favorite is a classic Bengali mango lassi.
I've never been to Bengal, but my friends from there say that
literally hundreds of mango varieties are available there at this time
of year.

Here's how we make mango lassi.

You can use a blender for this though we use an appliance called the
Asia Kitchen Machine.

Take a ripe mango (i mean really ripe and a bit soft - fruity in
aroma) and gently roll it on the countertop to pulverize the flesh
inside. Carefully open the skin of the mango over a bowl and remove
the flesh by hand - gooey!! The inside of the skin can be scraped
with a spoon to remove strings of flesh, but do not scrape the pit or
you'll get really tough fibers in the drink. Squeeze the pit in your
fist and let the juice and pulp ooze into the bowl (did I say, "Wash
your hands first?"); and repeat several times trying hard not to
launch the pit across the room, but rather to get as much of the fruit
into the bowl as possible.

Next add 2 cups of yogurt, 1/2 cup good water and 3TBS of sugar to the
bowl.

Crush or shave a cup of ice in the appliance of your choice and add to
the bowl. Pour the whole thing into the blender and whip, or use an
electric mixer on the highest speed. The trick here is to incorporate
as much air as possible to make a frothy drink.

Vary the relative amounts of yogurt and water to vary the thickness of
the final product

Country Captain

3 in pice of fresh ginger, peeled and finely chopped
5 garlic cloves peeled and coarsely chopped
1 small red onion roughly chopped
3 tbsp vegetable oil
1 medium-large red onion finely sliced
One chicken skinned and cut into 2 in pieces
1 tsp cayenne pepper
1 1/2 tsps salt
1/4 tsp sugar
1-2 tbsps white whine
2 large ripe tomatoes
5-6 fresh green chillies
2 green peppers cored, seede and finely sliced

Put the ginger, garlic and onion for the paste into an electric
blender. Add 3 1/2 fl oz water and blend to a fine paste. You may
need to push the mixture down with a spatula from time to time to
achieve this.

Heat 2 tablespoons of the oil in a large wide preferably non stick pan
or wok over a high heat. When hot, add half the sliced onion. Stir
and fry for 2-3 minutes until the onion begins to soften. Add the
chicken. Stir and fry for 8-10 minutes until browned. Reduce the
heat to medium and add the paste from the blender, together with the
cayenne pepper, salt, sugar and vinegar to taste. Stir and fry for a
further 10-15 minutes until the chicken is tender. The spicy sauce
should be thick enouth to coat the chicken pieces.

Add the tomatoes, remaining onions, chillies and the peppers. Stir
and fry for 3-4 minutes so that the flavours blend, but the peppers
remain green and crisp.

TIPS

Cayenne pepper is often called chilli powder. Don't confuse it with
the Mexican-style chilli powder that also contains cumin, garlic and
oregano.

The hot seeds of fresh chillies are never removed in India, but you
may do so if you don't want their fiery addition to your dish.
Always wash your hands well after handling chillies.

Bengal Curry of Lamb

Yields 4 Servings

2 1/2 Lb Lean Lamb Shoulder
1/4 tsp Dried Mint, Crushed
1/4 Cup Butter
2 Cups Milk
2/3 Cup Onion, Chopped Fine
1/2 Cup Coconut Milk (See Instructions)
3 Tbls Crystallized Ginger, Chopped
1/2 Cup Coconut, Grated
1/2 tsp Granulated Sugar
1/2 Cup Lime Juice
1/8 tsp Black Pepper, Ground
1/2 Cup Heavy Cream
2 tsp Salt
3 Tbls Curry Powder

TO PREPARE COCONUT MILK: Remove the shell and the brown inner skin
from the meat of a fully ripe coconut. Chop the meat (NOTE: you may
substitute 1 cup of packaged shredded coconut for the chopped coconut
meat). Combine the chopped coconut meat with one cup of scalded whole
milk. Let stand for 20 minutes.

Remove bones and fat from the lamb. Cut the meat into 1" cubes. Melt
half the butter in a large, heavy pan. Add the onion. Cook until
tender (about 5 minutes). Use a slotted spoon to remove the onion.
Set aside. Add the remaining butter to the pan. Brown the lamb cubes
on all sides. Return the onion to the pan. Add the ginger, sugar,
pepper, salt, curry powder, mint and milk. Mix well. Cover. Simmer
over low heat for 1 hour. Add the coconut milk and grated coconut.
Cover. Cook for 5 minutes. Gradually stir in the lime juice. Slowly
blend in the cream. Cook over low heat (DON'T LET IT BOIL !) until
the lamb is tender (10-15 minutes). Serve over hot, fluffy rice.

Alur Khosha Bhaja Potato Skin Fry

The potato skin is not only nutritious but tasty. Since many recipes
require that potatoes be peeled, you often end up with a pile of
potato skins. Rather than waste this nutritious food, try this
delicious and unusual recipe. The aroma of chickpea flour and the
crunch of poppyseeds make the fried peels a sensory delight.

1 tbl besan (chickpea flour)
1 cup firmly packed potato peels, cut into 1 1/2 inch lengths
1 tbl veg. oil (mustard oil preferred)
1 tbl white poppyseeds
1/8 tsp salt
Dash ground red chili or cayenne pepper (or to taste)

1. Put besan in a paper bag and add the potato peels. Close the bag
tightly and shake 8 or 10 times until peels ar evenly coated. 2. Heat
oil in a nonstick skillet over medium low flame. Add poppyseeds and
saute until lightly browned, a few seconds. Add salt and red
pepper. Add the peels and fry until medium brown and crisp, 10 to 15
minutes, stirring constantly. (The peels will absorb the oil quickly,
but continue to fry them.) Remove from heat. Serve hot or at room
temperture.

2 servings

Shingara or Bengali Samosa stuffing recipe

Usually singara is filled with potato and other vegetables
while samosa is filled with meat and crust crips.

Here is a regional implementation, from Bengal. We call it a
shingara. It is, of course, the one true samosa. It will not taste
like the samosas most people are accustomed to, but I cheerfully
assert that this is no loss.

Traditionally, one serves shingaras by themselves, without a chutney,
which is regarded as gilding the lily. If you are accustomed to a
chutney, you will probably want one. I don't have a useful recipe. I
would suggest a tamarind based chutney, but retain the right to
grimace at the very idea.

I'll just provide a recipe for the stuffing:

cooking oil 8 fl oz (to fry in; you don't consume all of
it, but you do consume a lot of it)
potato 1 large
cauliflower 1 medium
ghee 2 fl oz
coconut 3-5 tbsp, fresh, peeled, chopped. This is optional,
but if you use it, it must be fresh. Dried
coconut is an outrage in this context, and
the sugared stuff in supermarkets is a crime.
cumin seeds pinch
ginger 1-1.5 tsp, finely minced, fresh
hot green peppers 2, seeded and chopped (or to taste); Thai, preferably
green peas 3-4 oz by weight
cayenne pepper 0.25 tsp, powder
turmeric 0.25 tsp powder
salt 0.5 tsp
raisins 2-3 tbsp, preferably golden
ground roasted cumin 1.25 tsp
ground roasted coriander 1.25 tsp
peanuts 1-2 oz, well blanched and chopped (optional, but nice)
coriander leaves 1 tbsp, chopped (optional)

Peel the potato, cut into small cubes, say 1/4 to 3/8" on the side.
Chop the cauliflower so as to get pieces of the same approximate size
as the potatoes.

Heat the oil, and fry the potatoes till golden brown. Remove from oil,
and set aside on paper towels to drain.

Add the cauliflower pieces to the oil, and fry till almost
cooked. Remove and set aside to drain, as for the potatoes.

Heat the ghee. Add coconut, cumin seeds, ginger, green peppers,
peas. Fry for about a minute. Add the fried potato, cauliflower,
cayenne pepper, salt. Fry for a few minutes over medium heat.

Add the raisins, heat covered till vegetables are done. If any excess
liquid remains, uncover and heat till excess moisture is
absorbed/driven off. If things get too dry along the way, sprinkle a
touch of water.

Add the ground roasted cumin and coriander, chopped coriander, and
peanuts, mix well, and cool. Stay aware that the mixture is moderately
fragile, and beating the hell out of it is not a good mixing
technique.

The potato and the cauliflower are supposed to be cooked through but
still in distinct pieces. They will be a bit sticky but definitely not
mashed.

Also, go easy on the chopped coriander leaves. They are rather
strongly flavoured, and are intended to accent the dish, not to
dominate it. I usually skip the coriander leaves altogether. I'm not
fond of them.

A few comments:

If ghee is a concern, use vegetable oil with a touch of ghee for
flavour instead. The flavour will not be quite so without ghee but for
many of us there are realities.

The green peppers should be of the type one gets in the Indian
stores. the flavour is important. Serranos are adequate. Thai peppers
are a better idea.

Go easy on the coriander leaves. I usually skip them altogether.

Go easy on the peanuts and raisins. They should provide an occasional
encounter, no more.

Do not make this incendiary. It should be spicy, but should not pack a
wallop, if I may get technical about this. A shingara is a dish with a
complex and full-bodied, yet subtle flavour. It is not a chemical
weapon.

Incidentally, the finishing of the stuffing with the roasted cumin and
coriander is a bit unusual, in that that mixture of spices is more
common as a finishing step for chutneys and raitas. It is, however,
substantially responsible for the very characteristic taste of a
shingara.

Laoo Dhal

Here's a zucchini recipe that takes a little more time than
simple skillet-braised zucchini, though not much, and that makes a
full meal if accompanied with brown rice:

Heat in saucepan:
2T ghee (a fine vegetable oil if you are vegan)

Add:
1 large onion, chopped
1/2t ground turmeric
1/2t cumin seed
1 hot red pepper
1 bay leaf

Fry 1-2 minutes.

Add:
1C red lentils (split lentils work wonderfully well for a dhal)
3/4t salt
1t sugar (jaggery is better)
2C water
Bring to boil. Reduce heat and let simmer for 15 minutes.

Add:
2C zucchini, cubed

Stir to mix. Return to boil. Reduce heat again and cook covered. Stir
occasionally. Cook until zucchini is tender and split lentils are
cooked to almost puree consistency. (If using lentils which are whole,
wait 5 minutes longer before adding the zucchini.) It doesn't take
very long very long.

Serve as a thick soup accompanied by flatbread. Or serve with (or
over) brown rice.

Alu Piajer Chorchori dry curried potato and onion

Ingredients ( to serve 4-6 )

5 medium sized potatoes, cut in half lengthwise and the sliced into
1/8" pcs. crosswise.
4 onions cut in half lengthwise and then sliced thicker than normal.
2 tsp. turmeric paste.
1/2 tsp. chili paste.
4-6 green chilies washed and slit.
Salt to taste.
2 tbsp. oil.
1/2 cup water or as required.

Heat oil. When a blue haze appears, add potatoes and fry for several
minutes until potatoes turn opaque. Reduce heat, add onions and
continue to fry, stirring now and then for a couple of minutes more.

Add the turmeric, chili paste and salt to taste, mixing thoroughly and
keep frying. Add green chilies.

The potatoes and onions should cook as much as possible in their own
juices, but if the curry gets too dry, test to see how much cooking
the potatoes need and accordingly add water a little at a time.

The cooked dish is dry and therefore adding of water should be
judicious. The curry is done when the potatoes are cooked and there is
practically no gravy.

This curry can be reheated before serving, and is a good accompaniment
with rice, luchis, or porota.

Bati Chorchori dry mixed vegetables

Ingredients ( serves 4-6 )

200gms cauliflower florets.
100gms shelled green peas.
2 potatoes, peeled and cubed.
1 medium eggplant, cubed.
1 horseradish, peeled and cubed.
1/4 onion, minced.
1 tsp. turmeric paste.
1/2 tsp. chili paste.
2 tsp. mustard paste.
3-4 green chilies, slit.
4-6 tbsp. mustard oil.
Salt to taste.

This curry gets its name from the brass vessel ( bati ) in which it is
cooked, so that the ingredients fit snugly in the bowl leaving just a
one inch gap at the top. As a substitute, an aluminum or brass bowl
with a tight fitting lid may be used.

After cutting up all the veggies, wash them well and place them in the
bowl. Add the mined onion, the masala pastes, and the green chillies.
Add the oil and mix well after adding salt. Cover the bowl with its
lid.

Stir the vegetables occasionally over a medium-low heat, so they cook
in their own juices withot any addition of water. remove from heat
when the veggies are quite cooked and blended flavourfully with the
spices.

Any combination of vegetables may be used in preparing Bati Chorchori.

This chorchori is a good accompaniment with rice.

Sajney Dantar Chorchori drumsticks with vegetables

Ingredients ( serves 4-6 )

4-6 drumsticks, strung and cut in 3" lengths
(these are a vegetable known as "phalli", canned ones may be used)
2 potatoes, scrubbed, halved, and sliced 1/4" thick, unpeeled.
12 1" pcs. red pumpkin with the skin on.
2 med. eggplants, halved and cut in 1" pcs., with the skin on.
1 horseradish, peeled and cut in 1" lengths ( optional ).
4 parwals scraped, split lenghtwise, and halved again (optional ).
1 onion, halved, sliced fine.
1/2 tbsp. turmeric paste.
1/2 tsp. coriander ( cilantro, chinese parsley ) paste ( optional ).
1 tsp. chili paste.
1 tsp. cumin paste ( optional ).
1 tsp. mustard paste.
A pinch of panch phoran.
2 tbsp. mustard oil.

Heat the oil in a heavy, deep vessel. Add the panch phoran. When the
spice stops spluttering in the oil, add potatoes, horseradish, and the
parwal. Stir- fry for about 5 minutes. Add the drumsticks and the
salt, cover, and cook for another 5 minutes.

Add all the masala pastes, stir in.

Add all the remaining veggies, stir and cover, cook another 5-7
minutes.

Add half a cup of water, and simmer till all th veggies are cooked and
well blended with the spices. there should be practically no gravy in
the pan when this chorchori is done.

This chorchori is best with rice.

Bhutta Corn on the Cob

Ingredients:

1 corn cob
1/2 tsp. salt
1 lemon slice

Method:

Slice a lemon. Take a small bowl and pour salt into it. Rub salt over
the lemon slice. Turn on the heat to high. Take a corn cob and hold it
an inch above the burner. In two or three minutes you'll hear a
popping sound. Keep turning the corn cob over and over till the
kernels acquire a brownish black color. Rub the salt flavored lemon
slice all over the corn cob and serve hot. Hint: If you can't stand
cooking on high heat, use medium heat but note that the process will
take longer.

Bengali Chickpea Curry

(This dish is slightly different from the Punjabi "chole masale". It
is closer to the Bengali "ghoogni")

Ingredients:

1 15 oz. can chickpeas (approx. 400g)
1 15oz. can whole potatoes (approx. 400g), halved
1 1/2 teaspoon salt
2 tablespoonfuls oil
1 teaspoon cumin seeds (Jeera)
1 teaspoon ginger powder/ minced ginger/ ginger paste
1 teaspoon garlic powder/ minced garlic/ garlic paste
1 teaspoons chili powder (optional)
1 teaspoon onion powder
1 tablespoon tomato paste/ 2 tablespoonfuls salsa
2 green chillies/Jalapenos slit lengthwise (optional)


Method:

Heat oil in a frying pan or saucepan and fry cumin seeds and
chillies/jalapenos(optinal) for half a minute, followed by ginger and
garlic for a couple of minutes. Add chickpeas, potatoes, tomato/slasa,
salt, along with onion powder and chilli powder if required. Stir
thoroughly to mix, and add a cup of water. Cover with a lid until
done, about fifteen minutes on medium low heat.

NOTE. This dish is very versatile and works as a snack, soup,
appetizer or main course.

Fried Fish

Ingredients:

1 lb. fish fillets (catfish is best)
1/2 tsp. turmeric powder
1/2 tsp. ground mustard powder
1/2 tsp. chilli powder (optional)
1 tsp. salt in a salt shaker
1 tbsp. oil

Method:

Using a salt shaker sprinkle salt evenly on both sides of the
fillet. Mix the turmeric, ground mustard and chilli powders and smear
the mixture evenly on both sides of the fillet. Cut fillet into 2"
pieces. Heat oil in a frying pan and fry the fish pieces on medium low
heat, ten minutes on either side.

Egg Chops

Ingredients:

2 eggs, boiled, shelled and halved
1 small onion, chopped
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. chilli powder (optional)
Tomato sauce
8 oz. potatoes, cooked, peeled and mashed
2 green chillies, sliced lengthwise (optional)
1 dozen sprigs cilantro chopped
1 egg, beaten
1/2 cup bread crumbs
1 cup vegetable or corn oil


Method:

Place two eggs in a saucepan, pour enough water to cover the eggs and
boil them on high heat for ten minutes.

In the meantime, wash the potatoes, prick them with a fork and cook
them in the microwave, two minutes on either side. If you don't have a
microwave, quarter the potatoes and boil in water on high heat for ten
minutes, like the eggs.

While the potatoes are cooking, chop the onions, green chillies and
cilantro, and beat one egg. By this time, the eggs and potatoes will
be done. Immerse them in cold waterto make handling easier. Next, peel
and mash the potatoes, and mix with salt, pepper, chilli powder,
onions, green chillies and cilantro. Finally, shell the eggs and halve
them. Turn on the heat to medium high and heat the oil in a frying
pan. Coat each egg half with a half-an-inch layer of seasoned
potatoes, dip the chop into the beaten egg, coat with bread crumbs and
fry on medium high heat until the covering turns a light golden brown
in color. Serve hot with tomato sauce.

Note: The recipe requires a fair amount of time management, so follow
the steps in the order outlined above. You can use instant mashed
potatoes to speed up the process.

Bengali Moong Dhal

Yield: 4 Servings

6 oz Split washed moong dhall
2 Bayleaves
1 tb Ghee
2 1/2 tb Dessicated coconut
1 ts Ground turmeric
3 Whole chillies (green)
1 ts Salt
3 tb Chopped fresh coriander
1 ts Ground cummin
1 1/2 tb Ghee or oil
2 ts Whole cummin

Method

Pick over the dhall removing the odd stone etc. Put into solid
saucepan and heat dry over moderate heat, stirring ALL THE TIME
with largeish metal spoon. After about 5 mins or so, the dhall will
be smelling cooked and become well speckled with
brown. Immediately, take pan to the sink, and pour in cold water to
cover (kerboom!). Swirl around vigorously and tip out washing
water. Add more water and repeat the washing process till the water
runs away clear.

Now add enough water to cover by 1 to 1 1/2in. (2.5 to 4 cms).
Bring to boil, add 1 Tbs ghee, turmeric, cummin and bay. Turn down
to low, cover and boil slowly. After about 10 to 15 mins the dhall
should be parcooked - the grains are beginning to break up at the
edges.

Add the coconut, the chillies (just as they are) and the chopped
fresh coriander. Continue to boil slowly, adding a little more
water if needed. MAKE SURE that the dhall doesn't stick at the
bottom. When cooked, add salt. Now heat ghee/oil in small
pan. When very hot, add whole cummin. As soon as it begins to pop,
pour into the dhall, stir and simmer a couple of minutes.
Mithai Recipes