Back To Home
Alur khosha bhaja
Yield
2 Servings
Measure Ingredient
1 tablespoon Besan
1 cup Potato peels, firmly packed
1 tablespoon Vegetable oil
1 tablespoon White poppyseeds
⅛ teaspoon Salt
1 dash Cayenne
Put besan in a paper bag & add potato peels. Close the bag tightly & shake until
the peels are evenly coated. Heat oil in a large skillet over medium-low heat.
Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the
peels & fry until they are a medium-brown & crisp. Stir constantly: this will
take anywhere up to 15 minutes. Remove from heat & serve hot or at room
temperature. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Begun pora
Yield
4 Servings
Measure Ingredient
1 medium Eggplant
2 tablespoons Vegetable oil
¼ teaspoon Kalonji seeds
2 eaches Green chiles
1 cup Onion, finely chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, grated
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
½ teaspoon Salt
½ teaspoon Sugar
½ cup Tomatoes, chopped
1 tablespoon Cilantro, chopped
Green onions, for garnish
Smoke or roast the eggplant. Mash & set aside. Heat oil in a skillet & when hot
add the kalonji seeds along with the whole chiles. Fry for a few seconds & then
add the onion & cook until it is richly browned. Add garlic & ginger & stir a
few times. Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer,
covered, until the toamtoes disintegrate & you're left with a thick sauce.
Discard whole chiles if desired. Add the eggplant & simmer, covered, for 10
minutes. Stir occasionally to prevent it sticking. Remove from heat & let it sit
15 minutes. Garnish with green onions & serve. Bharti Kirchner, "The Healthy
Cuisine of India: Recipes from the Bengal Region"
Begun posto
Yield
4 Servings
Measure Ingredient
1 medium Eggplant
2 tablespoons Vegetable oil
2 eaches Red chiles, dried
¼ teaspoon Fenugreek seeds
1½ tablespoon Garlic, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
¼ cup Water
2 tablespoons White poppyseeds, ground into a paste
½ teaspoon Salt
½ teaspoon Sugar
Green onions, chopped, for garnish
Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a skilelt over
medium-low heat. Fry red chiles until they darken. Add fenugreek, garlic & &
green chile & stir until the garlic turns light brown, do not burn. Add turmeric
& water. Bring to a boil. Lower heat slightly & stir in the eggplant. Add
poppyseed paste, salt & sugar. Mix well. Simmer, covered, for 20 minutes. Stir
occasionally to prevent sticking. Remove from heat & let stand for a few minutes
before serving. Garnish with green onion. Bharti Kirchner, "The Healthy Cuisine
of India: Recipes from the Bengal Region"
Bengali garam marsala
Yield
1 Servings
Measure Ingredient:
1 teaspoon Ground Cloves
1 teaspoon Cumin Seed -- ground
3 teaspoons Cardamom Seed -- ground
3 teaspoons Ground Cinnamon
Store mixture in a tightly sealed container.
Bengali panch phoron
Yield
1 servings
Measure Ingredient:
1 tablespoon Cumin seeds
1 tablespoon Fennel seeds
1 tablespoon Black mustard seeds
1 tablespoon Nigella seeds (black onion seeds)
1 tablespoon Fenugreek seeds
INDIA Mix all the spices together. Use to flavor pulses and vegetable dishes.
Stored in an airtight container, it will keep for 3-4 months. The Complete Book
of Spices by Jill Norman
Bengali red lentil dal
Yield
4 Servings
Measure Ingredient:
1½ cup Red lentils
3½ cup Water
6 Serrano chilies (or 3 jalepeno?); either whole or sliced in quarters
¼ teaspoon Turmeric; or more to taste
1½ teaspoon Salt
4 tablespoons Ghee; butter or vegetable oil
1 cup Minced onions
1 cup Chopped tomatoes
1 tablespoon Grated fresh ginger
2 tablespoons Ghee or vegetable oil
1 tablespoon Panch phanon mix
4 Dried small red chilies (up to)
3 Cloves garlic
Key spice: Panch Phanon Mix, also known as Five Spice (do not substitute Chinese
Five Spice!) Equal proportions of whole cumin, fenugreek, anise, mustard,
"Indian black onion" seeds (kalunji). You will need to go to an Indian Store to
get the last ingredient. It is not related to the onion. There are three basic
steps to this recipe: cooking the lentils in water, making a tomato/onion/ginger
mush, and making a spiced oil. 1. Rinse lentils well, add water, serrano
chilies, turmeric and salt. Bring carefully to boil and cook over low to medium
heat, partially covered, for 25 minutes. Cover and cook another 10 minutes.
Adjust salt. 2. While lentils are cooking, cook onions in a frying pan in the
oil until they are golden brown (approximately 10 minutes), stirring constantly.
Add tomatoes and ginger and continue cooking until the tomatoes decompose into a
delicious and fragrant mush (approximately 8 minutes.) Stir constantly so that
tomato mixture doesn't stick. Turn heat to low if necessary. 3. Scrape out this
mush into the lentils and stir it in. Let lentils sit while you make the spiced
oil. 4. Do a quick rinse of the frying pan, without soap, and dry thoroughly.
Add the remaining 2T oil and heat over medium high heat. When oil is hot add
panch phanon mix and heat until the seeds begin to pop, about 15 seconds. Add
red chilies and fry for another 15 seconds, until they turn a little darker.
Turn off heat and add the crushed garlic and let sizzle for about 30 seconds.
Stir this mixture into the lentil/tomato mixture and serve with rice. Adjust
salt. NOTE: Using ghee changes the taste compared with oil. I prefer it for step
4. It tastes good either way though.
Bengali spinach
Yield
4 servings
Measure Ingredient:
⅔ cup Raw almonds
2 cups Warm water
3 tablespoons Ghee
1 teaspoon Black mustard seeds
½ teaspoon Whole cumin seeds
¼ teaspoon Fenugreek
1½ tablespoon Brown sugar
½ tablespoon Grated ginger
1 teaspoon Minced green chilies
2 pounds Trimmed fresh spinach
⅓ cup Shredded coconut
1 teaspoon Salt
2 tablespoons Water
⅛ teaspoon Nutmeg
Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again.
Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the
spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the
ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook
for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary.
Cook for a further 10 minutes. Stir in the nutmeg & heat through for 1 to 2
minutes. Garnish with lemon & serve. Yamuna Devi, "The Art of Indian Vegetarian
Cooking"
Bengali zucchini curry
Yield
1 Recipe
Measure Ingredient
2 Zucchini, cubed
2 Potatoes, cubed
2 Tomatoes, chopped
½ teaspoon Turmeric
1 teaspoon Ginger paste
1 teaspoon Cumin pd (jeera)
Salt to taste
Chili powder to taste
Pinch of sugar
Cilantro
1½ cup Water
Oil for frying
Hot chapatis or rice
Marinate the zucchini and the potatoes in salt and turmeric for 5 minutes. Then
heat oil in a vessel and fry them for 5-6 minutes until golden. Remove and keep
aside. In the remaining oil add the ginger paste, cumin, turmeric and chili
powder. Fry for 2 minutes and add the tomatoes. Fry well for 5-6 minutes and add
the vegetables. Add the sugar and water and cook until done. Garnish with
chopped cilantro and serve with hot chapatis or rice.
Bengali-style oven-fried potatoes
Yield
8 servings
Measure Ingredient
2 pounds Russet potatoes
Olive oil spray
¼ teaspoon Turmeric
½ teaspoon Cumin
¼ teaspoon Cayenne
Salt & pepper
Preheat oven to 400F. Remove oven racks & spray them with oil. Wash potatoes &
slice them lengthwise into sticks 1/2" thick or crosswise into rounds 1/3" thivk.
Trnasfer to a baking pan & spray well with oil. Add seasonings & toss to coat.
Place the rounds in a single layer on the oven racks. Place the racks in the
centre of the oven. Bake until the potatoes are tender, with a deep,
golden-brown crust, about 20 to 25 minutes. Serve piping hot.
Bhaja muger dal
Yield
4 Servings
Ingredient:
1 cup Yellow split mung beans
5 cups Water
¼ teaspoon Turmeric
2 eaches Green chiles
¾ teaspoon Salt
1 teaspoon Sugar
2 teaspoons Cumin, ground
2 teaspoons Coriander, ground
1½ tablespoon Vegetable oil
1 each Bay leaf
½ teaspoon Kalonji seeds
3 tablespoons Ginger, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Garam masala
2 tablespoons Lemon -=OR=- lime juice
Ghee, optional
Green chile, slivered, for garnish
Place mung beans on ungreased griddle or in a skillet over medium to medium-low
heat. Stirring often, roast the dal for 8 to 10 minutes. The dal will acquire a
lighter colour & emit a nutty aroma. Be careful that they do not turn a dark
brown. Transfer to a bowl & wash if desired. Bring water to a boil & stir in the
dal along with the turmeric & whole chiles. Simmer, covered, until the dal is
tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt,
sugar, cumin & coriander. Keep warm. Heat oil in a skillet. Add bay leaf &
kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the
ginger is lightly browned which should be no more than 2 minutes. Stir
constantly. Pour into the dal & mix well. Simmer for a further couple of minutes
& remove from heat. Blend in the garam masala, lemon or lime juice & ghee if
desired. Cover & let stand to let the flavours develop. Garnish & serve. Bharti
Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Chholar dal
Yield
4 Servings
Measure Ingredient
1 cup Chick peas, soaked
¼ teaspoon Turmeric
1 each Green chile
½ teaspoon Salt
2 teaspoons Cumin, ground
2 tablespoons Raisins
1½ tablespoon Vegetable oil
1 each Bay leaf
1 each Dried red chile
5 eaches Cardamom pods
1 each 2" cinnamon stick
2 eaches Cloves
¼ teaspoon Kalonji seeds
1 tablespoon Green chile, seeded & minced
2 tablespoons Coconut, shredded
¼ teaspoon Garam masala
Ghee, optional
Cook chickpeas in water with turmeric & whole chile for about 1 hour or until
they are very tender. Discard whole chiles. Add salt & cumin & remove from heat.
Puree one cup of the dal mixture in a blender, adding a little water if
necessary. Return to the pan, add raisins & bring back to a simmer. Keep warm.
Heat oil in a small skillet. Fry bay leaf & red chile until the chile darkens.
Fry cardamom, cinnamon & cloves for 5 seconds. Add kalonji & fry a few seconds
longer. Turn heat to low & add minced chile & coconut. Cook for a few seconds,
stirring constantly. Remove from heat & pour over the dal. Simmer a couple more
minutes & remove from heat. Garnish with lemon wedges, sprinkle with cilantro &
ghee & serve. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Chholar ghughni
Yield
4 Servings
Ingredient:
2½ tablespoon Vegetable oil
1 each Bay leaf
2½ cup Onion, finely chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
½ teaspoon Turmeric
2 teaspoons Cumin, ground
2 teaspoons Coriander, ground
1 teaspoon Green chile, seeded & minced
½ cup Tomatoes, chopped
¼ teaspoon Salt
1½ cup Chick peas, cooked
Mild raw onion rings
Roma tomatoes, chopped
Cilantro, chopped
GARNISH Heat oil in skillet & add bay leaf & onion. Fry until richly browned,
but not burnt, 15 to 20 minutes. Stir often while cooking. Stir in the ginger &
garlic & cook for several minutes. Add turmeric, cumin, coriander & chile, mix
well. Add tomatoes & salt. Slightly reduce heat, cover & cook until the tomatoes
begin to disintegrate & a thick sauce forms. Stir occasionally to prevent
sticking, adding a little water if necessary. Add cooked chick peas & cook for 5
more minutes. Remove from heat & let stand for a few minutes. Serve with
garnishes. This dish is excellent with hot potatoes. Bharti Kirchner, "The
Healthy Cuisine of India: Recipes from the Bengal Region"
Fiery chile mustard relish (bengali kasundi)
Yield
1 Servings
Measure Ingredient:
Stephen Ceideburg
5 ounces Fresh hot red chiles
1 tablespoon Mustard seeds
4 Garlic cloves, peeled
1 small Green mango, peeled, shredded
1 pinch Salt, or to taste
This relish from Bengal, an eastern region of India, is for those who like fiery
flavors. Try it with tandoori dishes, kebabs and shellfish curries@es. It's
great in sandwiches, too. Combine all ingredients and blend smoothly. Cover and
store up to 2 weeks in the refrigerator. Makes 1/2 cup. PER TABLESPOON: 20
calories, 1 g protein, 5 g carbohydrate, 0 g fat, 0 mg cholesterol, 35 mg
sodium, 1 g fiber.
Fragrant vegetable stew
Yield
8 Servings
Measure Ingredient
2 tablespoons Olive oil
1 tablespoon Bengali 5-spice (panch puran)
1 teaspoon Turmeric
¼ teaspoon Crushed red chili flakes
1 cup Chopped red onion
4 Garlic cloves; minced
2 cups Shredded green cabbage
3 cups Cubed zucchini (about 1/4" thick)
1 Whole Japanese eggplant sliced 1/2" thick
2 cups Cooked chickpeas with liquid reserved
2 cups Tomato sauce
2 tablespoons Tomato paste
½ teaspoon Sea salt
Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is
wonderful with basmati rice. In a large saucepan, saute
Bengali 5-spice in oil until fragrant and popping. Add turmeric and chili, and
saute for 2 minutes. Stir in onion, garlic and cabbage and cook until soft. Add
zucchini, eggplant, chickpeas and 1/2 cup of chickpea liquid. Cook over medium
heat for 10 minutes. Stir in tomato sauce and tomato paste. Cover and cook for
40 minutes. Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0
mg chol, 69 mg calcium Source: Vegetarian Gourmet
Garam masala (bengali style)
Yield
1 servings
Measure Ingredient:
2 tablespoons Cloves
1 Inch cinnamon stick
2 tablespoons Black cardamom seeds
Dry roast the spices separately in a skillet over moderate heat until aromatic.
Grind to a fine powder in a spice grinder. Store in an airtight container for 1
to 2 months. Makes about 6 tbsp. Recipe By : Indian Light Cooking From: Meg
Antczak
Geela kitchuri (vegetables with rice & lentil)
Yield
6 Servings
Measure Ingredient:
1½ cup Rice
¾ cup Red lentils
¾ cup Split peas, soaked
7 cups Boiling water
½ pounds Carrots, sliced
1 small Cauliflower, cut to florets
½ pounds Green beans, sliced
2 cups Green peas, fresh or frozen
1½ tablespoon Ginger, grated
2 eaches Green chiles, seeded & chopped
2 eaches Bay leaves
¼ cup Vegetable oil
¼ teaspoon Turmeric
¼ teaspoon Garlic powder
¼ teaspoon Cayenne
1½ tablespoon Salt
¾ teaspoon Sugar
2 eaches Tomatoes, seeded & chopped
¼ cup Vegetable oil
3 larges Yellow onions, thinly sliced
¼ cup Coconut, chopped
1¼ teaspoon Cumin, ground & roasted
1¼ teaspoon Coriander, ground & roasted
1¼ teaspoon Sambhar spice
2½ tablespoon Cilantro, chopped
Wash rice & lentils. Place in a large pot along with the boiling water. Cover &
return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas,
ginger, chiles, bay leaves & oil. Stir in the turmeric, garlic, cayenne, salt &
sugar. Cover & cook slowly for 30 to 40 minutes, be careful not to allow it to
burn. This can be prevented by occasionally shaking the pot while it is cooking.
When caulifower florets are cooked, remove them & set aside. Stir in the
tomatoes & conitue cooking over a low heat until the dal & the rice are all
blended together. Heat remaining oil in a large skillet & brown the onions. Stir
in the coconut & add the rice & bean mixture. Stir gently over a low heat. Add
remaining spices & return cauliflower to mixture. Serve hot. Pranati Sen Gupta,
"The Art of Indian Cuisine"
Jhal alu , Hot Potatoes
Yield
4 Servings
Measure Ingredient:
2 tablespoons Vegetable oil
½ teaspoon Black mustard seeds
¼ teaspoon Fenugreek seeds
1 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
½ teaspoon Salt
1 dash Cayenne
1½ pounds Potatoes, cooked & cubed
¼ cup Coconut, flaked
1 tablespoon Cilantro, chopped
Heat oil in a skillet over medium-low heat. Add mustard seeds. As soon as they
start to pop, add fenugreek, ginger, chile & turmeric. Stir-fry for 1 minute.
Having a lid handy will be useful in preventing the mustard seeds from flying
out of the skillet. Add salt, cayenne & potatoes & fry for a minute or so,
stirring constantly. Turn heat to low. Add coconut & cilantro & mix well. Remove
from heat & serve. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from
the Bengal Region"
Matar dal shorshe diyea
Yield
4 Servings
Measure Ingredient:
4 cups Water
1 cup Green split peas
1 each Bay leaf
¼ teaspoon Turmeric
½ teaspoon Salt
1½ tablespoon Vegetable oil
1 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
2 teaspoons Black mustard seeds, ground to a powder & mixed with 4 ts water &
allowed to stand for 30 minutes
3 teaspoons Coconut, shredded
Ghee, optional
Bring water to a boil. Lower the heat slightly & add split peas, bay leaf,
turmeric & simmer until the peas are tender, about 40 to 45 minutes. You will
have to stir occasionally while the dal is cooking to prevent it from sticking
to the bottom of the pot. Add salt & keep warm. Heat oil in a small skillet, fry
ginger & chile until the ginger is lightly browned. Add mustard paste & fry for
another minute, stirring constantly. Add coconut & stir a couple of times.
Remove from heat & pour over the dal. Cover & let stand for 15 minutes. Garnish
with cilantro, sprinkle with ghee & serve. Bharti Kirchner, "The Healthy Cuisine
of India: Recipes from the Bengal Region"
Pyajklir chochuri
Yield
4 Servings
Measure Ingredient:
1 medium Eggplant
1½ tablespoon Vegetable oil
2 eaches Red chiles, dried
¼ teaspoon Five-spice powder
¼ teaspoon Turmeric
½ teaspoon Salt
2 teaspoons Roasted red chile paste
1 tablespoon Water
1 cup Green onions, chopped
Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a large skillet &
fry red chiles until they darken: this only takes a few seconds in hot oil. Add
five-spice powder & fry until it starts to crackle. Stir in the turmeric & salt,
followed by the red chile paste & water. Mix well. Add the eghgplant, cover &
simmer 10 to 15 minutes. Add green onions & simmer a further 2 minutes. Serve at
once otherwise the green onions will lose their colour. Bharti Kirchner, "The
Healthy Cuisine of India: Recipes from the Bengal Region"
Robibarer murgi (bengali savoury sunday chicken)
Yield
8 Servings
Measure Ingredient:
Vegetable oil
3½ pounds Chicken pieces; skinned
1 pounds Potatoes; peeled and cut into 1.5 inch cubes
2 cups Finely chopped onion
½ teaspoon Turmeric
1 teaspoon Sugar
1½ tablespoon Peeled fresh ginger; paste or grated
1 tablespoon Garlic; paste or minced
1 teaspoon Seeded chopped fresh green chili; (or more, to taste)
2 teaspoons Ground cumin
2 teaspoons Ground coriander
1 teaspoon Ground sumac
1 teaspoon Garam masala
1 teaspoon Chinese five spice; (or equal parts cinnamon, allspice and clove),
ground
1¼ cup Water
3 tablespoons Tomato paste
¾ teaspoon Salt
5 tablespoons Plain yogurt
1 teaspoon Garam masala
3 Stalks green onion; chopped, (up to 5)
1 large Bunch cilantro leaves; coarsely chopped
8 large servings
Karen Haigh Modified From: The Flavors of India by Bharti Kirchner Heat 2
tablespoons oil in a large skillet over medium heat. Fry chicken pieces in 2
batches, turning frequently, until opaque and lightly browned. Remove with a
slotted spoon. Add 1 tablespoon oil to the skillet and reheat over medium heat.
Fry potatoes until they turn medium brown, turning frequently. Remove with
slotted spoon and set aside. (Omit this step for a lower fat dish) Add 2.5
tablespoons oil to the skillet and heat over medium-low heat. Add onion and fry
until richly browned but not burnt, stirring constantly. Stir in turmeric and
sugar. Add ginger, garlic, green chili, cumin, coriander, sumac, 1 teaspoon
garam masala and 5 spice; fry for a few seconds. Add water. Blend in tomato
paste. Add the chicken and any accumulated juices. Simmer, covered, 10-20
minutes. Add the potatoes and simmer, covered, until both chicken and potatoes
are tender, at least 20 minutes. (The longer this dish simmers, the tastier it
gets.) Remove from heat. Add salt, yogurt, remaining garam masala and mix well.
Let stand about 10 minutes, then mix in green onion and cilantro. Serve.
Tarkari diyea arhar dal
Yield
5 Servings
Measure Ingredient:
1 cup Split pigeon peas, soaked
4 cups Water
¼ teaspoon Turmeric
2 eaches Green chiles
1 each Wedge lemon, seeded
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
½ teaspoon Salt
½ teaspoon Sugar
1 cup Butternut squash, peeled & cubed*
¾ cup Green beans, cut into 2" pieces
2 tablespoons Vegetable oil
1 each Bay leaf
¼ teaspoon Kalonji seeds
1 cup Onion, finely chopped
1 tablespoon Ginger, minced
1 teaspoon Green chile, chopped
¼ teaspoon Garam masala
2 tablespoons Lemon juice
Ghee, optional
Bring water to a boil & stir in the dal. Add turmeric, whole chiles & lemon
wedge. Simmer, covered, for 20 minutes. Stir in the cumin, coriander, salt,
sugar & squash. Simmer another 5 minutes. Add green beans & simmer a further 15
minutes or until everything is soft. Stir often to prevent sticking. Heat oil in
a skillet & fry bay leaf & kalonji for a few seconds. Add onion & fry until
richly browned, stirring constantly, do not burn. Add ginger & chopped chile &
stir. Pour over the dal & mix well. Simmer for 2 to 3 minutes. Remove from heat
& add garam masala. Cover & let stand for a few minutes. Discard lemon wedge,
blend in juice & ghee, garnish with cilantro & serve. * Replace squash with
sweet potato. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Biriani
Yield
4 Servings
Measure Ingredient:
6 Chicken legs, skinned and cut up (keep the bones) or
2 pounds Beef, boiled for 1 hour
½ cup Plain yogurt
2 teaspoons Ginger
2 teaspoons Garlic
1 teaspoon Salt
1 teaspoon Black pepper
½ teaspoon Turmeric
4 tablespoons Oil
1 Can tomato paste
1 large Tomato, chopped
3 Green onions, chopped
½ medium Green pepper, chopped
2 tablespoons Lemon juice
2½ cup Basmati rice, washed
7 cups Water
2 tablespoons Salt
2 tablespoons Oil
3 Cloves
1 Cinnamon stick
4 Peppercorns
1 teaspoon Jeera seeds
LAYER A LAYER B LAYER C LAYER D Layer A Mix these together and cook, covered, in
a medium pot until the chicken is done. Layer B Heat oil in a frying pan. Add
above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2
tsp garam masala and 1 cup fried onions. Salt and 1 tsp chilli powder can be
added also if desired. Layer C Boil water. Add rice and salt and continue
boiling until nearly, but not quite, cooked. Strain and place in a Corningware
pot. Layer D In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and
jeera seeds. When slightly brown pour over rice. Make a layered dish of
rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or
conventional oven for 20 minutes at 375 F. W
Biriani/pullao rice
Yield
4 servings
Measure Ingredient:
1 pint Water or for tastier results
10 ounces Water This is how the
10 ounces Milk Restaurants do it
1 tablespoon Ghee
Spices:
4 Green Cardamoms
1 Brown Cardamom
4 Cloves
2 Bay Leaves
2 Star Anises
2 Inch piece of Cassia Bark
1 teaspoon Fennel Seeds
½ teaspoon Black Cummin Seeds
For small appetites, use 8 ozs of rice and 16 fl oz water, for large appetites
use 12 ozs of rice and 24 fl oz water. 1. Soak the rice in water for about half
an hour. 2. Rinse until the water is more or less runs clear, then strain. 3.
Boil up the water (or water and milk). 4. In a saucepan (as heavy as possible,
and with a lid), or a casserole dish at least twice the volume of strained rice,
heat the ghee then fry the spices for 30 seconds. 5. Add the rice and stir-fry,
ensuring the oil coats the rice and heats up 6. Then add the boiled water (or
water and milk) and stir in well, put the lid on, keep the heat high and leave
well alone for 8 minutes. 7. Inspect. Has the liquid absorbed on top? If not,
replace the lid and leave for 2 more minutes. If and when it has stir the rice
well, ensuring that it is not sticking to the bottom. Now taste. It should not
be brittle in the middle. If it is add a little more water and keep on high heat
a little longer. 8. Place the saucepan or casserole into an oven preheated to
its lowest setting. The longer you leave the rice the more separate the grains
will be. An hour is fine but it will be quite safe and happy left for several
hours.
Chicken biriani
Yield 4 Servings
Measure Ingredient:
2 larges Onion; peeled
2 cloves Garlic; crushed
2 Inch piece gingerroot; fresh peeled
2 tablespoons Curry powder;
1 teaspoon Turmeric;
4 tablespoons Natural yogurt;
Salt to taste
Fresh gournd pepper to taste
6 Green Cardamoms;
1 Cinnamon stick;
2 cups Brown basmati rice; L-grain If basmati is not available =OR=-
2 cups Ordinary brown rice;
3¼ cup Water
Lemon Wedges; to serve
Fresh coriander; to serve
Thinly slice 1 onion and set it aside. Cut the other onion into chunks, then
puree it to a paste with the garlic, gingerroot, curry powder, turmeric and
yogurt. If you do not have a blender or food processor, then grate the onion and
gingerroot and mix with the other ingrededients. Add plenty of seasoning, then
spoon this mixture over the chicken thighs, spreading it evenly over them and
turning to coat all sides. Cover and chill for 1-24 hours, the longer the
better. Heat the oil in a large heavy-bottomed saucepan or flameproof casserole.
Add the sliced onion, bay leaves and cardamoms, then cook, stirring often, until
browned-about 20 minutes. Use a slotted spoon to remove half the onion from the
pan and reserve for garnih. Push the rest of the onion to one side. Add chicken
portions, reserving the juices from marinating and brown them all over. Add the
rice to the pan, sprinkling it down between the chicken. Tuck the cinnamon stick
in between the chicken, then scrape all the marinating juice into the pan. Pour
in 3 3/4 cups of water. Bring to a boil, then reduce the heat and cover pan
tightly. Leave to gently for 30-35 minutes, until the rice has absorbed the
water and the chicken is tender. The biriani should be moist. Transfer the
birmani to a serving dish, or serve it from the cooking pan, sprinkling the
reserved onion over and addin flavor. Add lemon wedges for garnish-their juice
should be squeezed over before the birani is eaten. No Food Exchanges were
listed. Source: The Diabetic Cookbook by Bridget Jones.
Bengal canapes
Yield 16 servings
Measure Ingredient:
8 slices Bread
1 tablespoon Butter
4 ounces Chopped ham
½ cup Grated cheddar cheese
Mango chutney
Grated Parmesan cheese
Paprika to taste
Make toasted bread croutons: Using a small glass, cut 2-inch rounds out of
slices of bread (you'll get about two per slice). Lightly toast both sides of
bread. Heat butter, ham and cheese together. Spread on toasted bread croutons.
Top with a dab of mango chutney and grated Parmesan cheese. Brown slightly under
broiler. Sprinkle with a little paprika and serve hot. Note: If you make your
own French bread, make a loaf smaller in diameter. Freeze, then slice frozen to
crouton thickness or thinner. Makes for better base.
Bengal chutney
Yield 1 Servings
Measure Ingredient:
5 pounds Tart apples (about 15)
2 Onions
3 Green peppers
1 can (3 oz.) pimientos
3 cups Vinegar
½ tablespoon Turmeric
1 cup Seeded raisins
2 cups Sugar
½ cup Lemon juice
1 tablespoon Ginger root, chopped
1 tablespoon Salt
My first introduction to chutney was with what England calls a "ploughman's
lunch". The following recipe is from my favourite cookbook "The Mary Moore
Cookbook" (the one I would take with me to the tropical island or my favourite
place, Mexico) Wash, peel, core and chop apples. Chop onions and peppers. Add
vinegar, turmeric and raisins. Simmer 1 hour, stirring often, then add remaining
ingredients. Cook until thick and clear. Stir to avoid burning. Pour into
sterilized jars. Seal, wash and label.
Bengal curry of lamb
Yield 4 Servings
Measure Ingredient:
2½ pounds Lean lamb shoulder
¼ teaspoon Dried mint; crushed
¼ cup Butter
2 cups Milk
⅔ cup Onion; chopped fine
½ cup Coconut milk; (see instructi
3 tablespoons Crystallized ginger; chopped
½ cup Coconut; grated
½ teaspoon Granulated sugar
½ cup Lime juice
⅛ teaspoon Black pepper; ground
½ cup Heavy cream
2 teaspoons Salt
3 tablespoons 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. Yields 4 Servings
Bengal lancers shrimp curry (jhinka masala)
Yield 2 Servings
Measure Ingredient:
Stephen Ceideburg
1 pounds Medium shrimp, peeled, deveined, tails left on
½ teaspoon Salt
¼ teaspoon Turmeric
½ teaspoon Mustard seeds
1 teaspoon Cumin seeds
4 Whole garlic cloves, peeled
1 Half-inch piece fresh ginger, peeled
2 Dried red chiles, stemmed
1 tablespoon Lemon juice
2 tablespoons Mustard oil or light olive oil
1 cup Finely chopped onion
1½ cup Chopped tomato
¼ cup To 1/2 cup water
Freshly cooked basmati or long-grain rice
This dish was popular with the Bengal Lancers regiment around the turn of the
century. For a change of pace, try it over pasta or Indian basmati rice.
Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside
for 15 minutes. Combine mustard, cumin, garlic, ginger, chiles and lemon juice
in a blender and puree. Set aside. Heat oil in a large heavy skillet over
medium-high heat. Add onions and cook until soft, about 3 minutes. Add pureed
spice mixture. Cook, stirring, until fragrant, about 5 minutes. Stir in tomato
and cook until soft. Add shrimp, stir gently to coat them evenly. Pour in the
water and bring to a boil, stirring constantly. Reduce heat to medium, cover,
and cook until shrimp are just opaque, about 5 minutes. Mound rice into heated
serving plates. Spoon curry over and serve. Note: Basmati rice has a distinctive
nutty flavor. It is available at Indian, Middle Eastern, some specialty food
stores and supermarkets. PER SERVING (not counting rice): 375 calories, 40 g
protein, 15 g carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg
sodium, 3 g fiber.
Bengal red lentils with spices
Yield 4 Servings
Measure Ingredient:
1½ cup Red lentils (masar dal)
6 Hot green chilies
½ teaspoon Turmeric
4½ cup Water
1½ teaspoon Salt; or to taste
4 tablespoons Usli ghee or light vegetable oil
1 cup Minced onion
1 tablespoon Grated or crushed ginger
1 cup Finely chopped tomatoes
2 tablespoons Usli ghee or light vegetable oil
1 tablespoon Panch phoron mix (equal quantities of cumin seed; fennel seed;
brown mustard seed; fenugreek seed, and black onion seed)
4 Bay leaves
4 Dry red chili pods
2 teaspoons Minced garlic (optional)
Pick, clean, wash and cook the dal using the red lentils, chilies, turmeric,
salt and water. Put the ingredients in a deep pot; bring to boil. Stir often to
make sure they do not lump together. Cook over medium heat, partially covered
for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10
minutes or until soft. 2. While the lentils are cooking heat the usli ghee in a
large frying pan over medium-high heat. When it is hot, add the onion and fry,
stirring constantly, until golden brown (about 10 minutes). Add the ginger and
tomatoes and continue frying until the tomatoes are cooked and the contents
reduce to a thick pulp (about 8 minutes). Stir frequently to prevent sticking
and burning. 3. Blend the fried onion-tomato paste and salt to taste into the
dal; continue cooking for an additional 10 to 15 minutes or until the flavors
have blended in. Keep the dal on a low simmer while you make the spice-perfumed
butter. 4. Measure the spices and place them right next to the stove in separate
piles. Heat the usli ghee in a small frying pan over medium-high heat. When it
is hot, add the panch phoron spice blend. When the mustard seeds are spaterring
and the cumin turns a little darker (about 15 seconds), add the bay leaves and
chili pods. Continue frying until the chili turns dark (15-20 seconds), turning
and tossing them. Turn off the heat, add the garlic, and let mixture fry,
sizzling for 25 seconds or until it looks light golden. Pour the entire contents
of the pan over the dal, mix well, and serve.
Bengal spiced chicken
Yield 2 Servings
Measure Ingredient:
Nonstick cooking spray
½ teaspoon Minced garlic
½ teaspoon Minced ginger
1 pounds Boneless, skinless chicken breast in bite-sized chunks
2 teaspoons Corn starch, dissolved in
2 tablespoons Water
1 cup Water
1 Celestial Seasonings Bengal Spice tea bag
2 tablespoons Soy sauce
1 tablespoon Sugar
SAUCE Prepare the sauce: Put tea bag in water & microwave for 2 minutes. Remove
tea bag & discard. Add the rest of the sauce ingredients to the tea and mix
well. Coat large skillet with cooking spray. Cook garlic & ginger for about 30
seconds. Add chicken and stir fry until opaque. Add sauce, bring to a boil,
lower heat, and simmer for another 10 minutes. Add corn starch dissolved in
water, and cook over high heat, until sauce has thickened. Serve over rice.
Notes: Bengal Spice herb tea contains cinnamon, roasted carob, ginger root,
roasted chicory root, dates, cardamom, black pepper, nutmeg, cloves, and quinoa.
As a tea, it sounds perfectly awful, but it adds a delicious flavor to the
chicken.
Doodhi dal
Yield 1 servings
Measure Ingredient:
1 small Bott gourd
½ cup Channa dal; (bengal gram)
1 teaspoon Coriander finely chopped
1 Stalk curry leaves
¾ teaspoon Dhania powder
½ teaspoon Red chilli powder
¼ teaspoon Turmeric powder
Salt to taste
½ teaspoon Sugar
3 smalls Pieces tamarind; (3 to 4)
2 Pinches asafoetida
¼ teaspoon Mustard & cumin seeds
1 tablespoon Oil
½ cup Water
Wash and soak dal for 15-20 minutes. Peel and chop gourd into medium sized
cubes. Mix all dry masalas in water. Heat oil in a heavy sauce pan. Add seeds,
allow to splutter. Add curry leaves and asafoetida, and masala water. Allow to
simmer for 2 minutes. Add dal, gourd, cover and cook for 8-10 minutes, or till
dal is tender. Add sugar, tamarind, salt, and cook further 2-3 minutes. Garnish
with chopped coriander. Serve hot with chappati, phulka or tandoori roti. Making
time: 20 minutes (excluding soaking time) Makes: 4 servings Shelflife: 1 day
refrigerated
Bangladeshi Shrimp curry (jhinka masala)
Yield 2 servings
Measure Ingredient:
Stephen Ceideburg
1 pounds Medium shrimp, peeled, deveined, tails left on
½ teaspoon Salt
¼ teaspoon Turmeric
½ teaspoon Mustard seeds
1 teaspoon Cumin seeds
4 Whole garlic cloves, peeled
1 Half-inch piece fresh ginger, peeled
2 Dried red chiles, stemmed
1 tablespoon Lemon juice
2 tablespoons Mustard oil or light olive oil
1 cup Finely chopped onion
1½ cup Chopped tomato
¼ cup To 1/2 cup water
Freshly cooked basmati or long-grain rice
This dish was popular with the Bengal Lancers regiment around the turn of the
century. For a change of pace, try it over pasta or Indian basmati rice.
Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside
for 15 minutes. Combine mustard, cumin, garlic, ginger, chiles and lemon juice
in a blender and puree. Set aside. Heat oil in a large heavy skillet over
medium-high heat. Add onions and cook until soft, about 3 minutes. Add pureed
spice mixture. Cook, stirring, until fragrant, about 5 minutes. Stir in tomato
and cook until soft. Add shrimp, stir gently to coat them evenly. Pour in the
water and bring to a boil, stirring constantly. Reduce heat to medium, cover,
and cook until shrimp are just opaque, about 5 minutes. Mound rice into heated
serving plates. Spoon curry over and serve. Note: Basmati rice has a distinctive
nutty flavor. It is available at Indian, Middle Eastern, some specialty food
stores and supermarkets. PER SERVING (not counting rice): 375 calories, 40 g
protein, 15 g carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg
sodium, 3 g fiber.
Vegetable bajji
Yield 4 Servings
Measure Ingredient:
Any on the following vegetables can be used to make bajji:
1 Raw green plantain (peeled); cut into thin slices
1 Potato; peeled & sliced
1 Onion; peeled & sliced
1 Chako (chayote); peeled & sliced
Cauliflower; cut into florets
Oil; for deep-frying
1 cup Bengal gram flour (besan; chickpea flour)
1 teaspoon Red chilli powder
½ teaspoon Ground coriander
½ teaspoon Asafoetida powder
1½ tablespoon Rice flour
Salt; to taste
½ teaspoon Cumin seeds
1 teaspoon Ghee
Water; as required
BATTER To Make Batter: Sift the Bengal gram flour, red chilli powder, gound
coriander, rice flour, and salt to taste into a large mixing bowl. Add the cumin
seeds and ghee. Combine ingredients well. Add sufficient water to make a thick
batter of pouring consistency, and beat until smooth. Peel and prepare the
vegetables as necessary. Wash the vegetable slices and pat dry. Heat oil in a
heavy frying pan or skillet. Dip the vegetable slices into the batter, and
deep-fry until golden in color. Drain the bajjis on a sheet of brown paper or
absorbent kitchen paper. Serve hot with chutney or tomato ketchup. Makes 15 - 20
bajjis.
Thengai chaadam (Coconut rice)
Yield 6 Servings
Measure Ingredient:
2 cups Rice
1 teaspoon Sugar
Salt; to taste -For Seasoning---
1 teaspoon Black mustard seeds
1 teaspoon Black gram dal
1 teaspoon Bengal gram dal
4 Red chiles; broken
2 Green chiles; cleaned & chopped
2 Sprigs curry leaves; cleaned & chopped
1 tablespoon Cashewnuts; broken
2 tablespoons Black gram dal; (cleaned & soaked for 1/2 hour)
1 Coconut; grated
2 tablespoons Oil
2 tablespoons Ghee
Cook rice till just done. Spread on a flat dish. Add salt and sugar, then allow
to cool. Heat oil and add mustard seeds, black gram dal, Bengal gram dal and red
chilies. When brown, add green chilies, curry leaves, cashewnuts, soaked and
drained black gram da,l and grated coconut. Fry till coconut is pink in color
and pour over rice. Add ghee and mix well and serve.
Paruppu vadai (mixed pulse fried snack)
Yield 1 Servings
Measure Ingredient:
3 cups Bengal gram dal
1 cup Toor dal
1 cup Black gram dal
2 tablespoons Grated coconut
2 tablespoons Ghee
Oil; for frying
4 Red chiles
15 Green chiles
4 Sprigs curry leaves
¾ teaspoon Asafoetida
Salt; to taste
Clean, wash and soak dals together for 3 hours. Drain water completely. Grind
red and green chilies, curry leaves, asafoetida, salt, and a spoonful of dals
together to a fine paste. Add rest of dals and grind coarsely. Do not add any
water. Add ghee and grated coconut and mix well. Take a spoonful of batter on a
clean polythene sheet and pat into 5 cm. Vadais. Make 4 to 5 Vadais at a time.
Heat oil and deep fry Vadais till crisp. Drain and serve hot with Chutney or
Raita. Makes 45. For Masala Paruppu Vadai (Fried Snack With Pulses & Onions) -
Make a batter as above. Omit grated coconut. instead add 3 onions (peeled and
chopped fine) and 2 tablespoons coriander leaves (chopped fine) to the batter
just before frying and mix well.
Glossary of indian cooking terms
Chah tea Chakki grain mill Chakko knife Chakla marble or wooden board for
rolling bread Chalni strainer, sieve, sifter Channa dried chick-peas, garbanzos;
also cooked Channa Dal yellow split peas Chapati thin griddle-baked whole-wheat
bread Chapli Kabab ground meat mixed with spices, herbs, and shallow Chat a cold
dish made with vegetables, fruits, appetizer Chaunk same as baghar Chaunk Gobhi
Brussels sprouts Chawal rice Chenna Indian cheese Chimta tongs Choolha coal or
wood-burning Indian mud stove Chota Piaz shallot Choti Elaichi green cardamon;
also white bleached Chotoo Jheengari large shrimp or prawn Chukandar red beet
Dahi Bhalle fried bean dumplings in spice-and Dal legumes (lentils and dried
peas and beans) Dalchini cinnamon Deghi mirch Indian paprika made from mild
Kashmiri Dhakkan lid Dhania coriander Dhan-sak Masala spice blend used for
making Dhan-sak, a Dhooli urad white split gram bean Doodh milk Doodhwala
milkman Do-piaza literally translated, means meat, chicken, weight Ducan shop
Dum Indian technique of pot-roasting Durga Pooja festival during the month of
September and also of Elaichi cardamom Eleesh fatty fish found in Hoogli river
in Firni pudding made with rice flour, almonds, and Gajar carrot Gajjak sesame
brittle Ganth Gobhi kohlrabi Garam warm, hot Garam Masala spicy and highly
aromatic blend of roasted North Geela Masala Bhoonana brown-frying onion,
garlic, and ginger root Geela Masala Tayyar Karana preparing onion, garlic, and
ginger root Ghara pottery or metal jug for storing water Ghat meaning "steps",
generally applied to the coast of and Ghee fat Gingelly light sesame oil Gobhi
or Phool Gobhi cauliflower Gochian black beehive-shaped mushrooms from Kashmir
Gol round Golda Jheengari lobster Gosht meat Ground Nut Oil peanut oil Gujjia
crescent-shaped sweet pastries filled with Gulab rose Gulab Jal rose water
Gulkand rose petals preserved in heavy syrup Haldi turmeric Halwa vegetables,
lentils, nuts, and fruits.